Author Archives: Kinenchen

Rosemary Garlic Roasted Potatoes!

I’m a big fan of potato. I think it’s a vegetable that gets a bad rap due to all the Atkins style carbohydrate bashing. Potatoes are actually a delicious source of protein, fiber, vitamin C and iron as well as a bevy of other important trace nutrients like niacin, folate and B6. They’re also versatile and easy to work with whenever you want something tasty.

You’ll need the following:

5-6 fist sized red potatoes, cut into bit sized pieces

1 tbsp rosemary

1 tbsp onion powder

1 tbsp garlic powder

juice from 1/2 lime

6-7 cloves of garlic, minced

1-2 tbsp corn oil (or any other oil suitable for high temperature cooking)

garlic salt and flake red pepper to taste

Pre-heat your oven to 375F/190C. Place the potatoes and the rest of the ingredients into a large bowl and stir until they’re evenly coated. Spread them out on a foil lined sheet and bake. Depending on the size, they’ll be ready after 40 minutes if they’re on the small size (3/4 inch cubes) and longer if they’re bigger.

We served this up with some steamed asparagus. I trimmed the asparagus and steamed them in the microwave by adding a little water to the bottom of a large bowl and the asparagus on top. Three minutes was all it took for lightly steamed crisp veggies.

We also tried something new: vegan mahi mahi from Veggie Brothers. I’m usually wary of vegan meats because they’re usually ersatz and expensive. I was impressed by the flavor and texture, especially given the attractive appearance. It was tasty but overpriced. We bought a ‘single serving’ and split it. At $5 per person, it wasn’t quite worth it. I do look forward to seeing more from them and hopefully a price drop.

This is Brent and Christie, signing off!

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Vegan Isn’t Just About Food: Deodorant

Being vegan is usually something people associate with diet, though I don’t have enough fingers and toes to count the number of times I’ve been accused of being a hypocrite for not having thrown out all my leather shoes when I decided to take the plunge into being vegan. What we put in our bodies matters and so does what we put on them. Things we rub on our skin and even dyes and treatments from our clothing can be absorbed into our bodies, particularly when we sweat. This is why I’m writing about deodorant.

We all sweat, even if you’re living in Chicago in the winter. Typical deodorants are mostly vegan in terms of the ingredients so you have to keep an eye out for specific chemicals with indecipherable names like lanolin, hyaluronate and allantoin. There are other chemicals that you might avoid like parabens, pthalates and polyethylene glycol (PEG) that are often vegan but aren’t particularly good for your body. With deodorants I try to avoid variants of alum or aluminum which is a common antiperspirant. Aluminum compounds cause our pores to close and our sweat glands to clog with a plug that prevents perspiration. I don’t want it in my body, especially in light of research that suggests that aluminum can contribute to the development of certain cancers and degenerative brain diseases. It also contributes to the yellow stains on our light colored clothing around the armpit area when the aluminum reacts with laundry detergent… but who cares about that when there’s cancer and dementia?

I also check on whether or not the company does animal testing before I buy their cosmetics. Some vegans boycott all products from any company that tests on animals but this can be incredibly inconvenient and prohibitively expensive to track down products that work AND don’t break the bank. I avoid a few major companies that are notorious for animal testing like Procter&Gamble which makes Secret and Old spice brand deodorants and Church&Dwight which manufactures Arm&Hammer products. Otherwise I pick and choose depending on my research.

I’ve tried several different brands of vegan deodorants from companies that don’t do animal testing: Tom’s of Maine, LaVanila, Earth Science, Bubble&Bee, and JASON. I’m familiar with crystal deodorants like Thai deodorant stone and Naturally Fresh but they didn’t work for me: I sweat so much that it’s gone within 10-20 minutes. I’m a naturally sweaty girl who has periodically had odor problems on which we’ll not elaborate. I’m also operating in Florida’s 90 degree heat and 80 percent humidity during what we call the “jiu jitsu challenge” which is 2 hours of wrestling with giant sweaty men followed by a trip to the supermarket: perfect opportunity for copious sweat and subsequent formation of stench.


LaVanila This one smells fabulous (I tried vanilla coconut), light and neutral enough that it won’t interfere with the fragrances in most other perfumes and lotions (but I’m partial to vanilla and coconut). The texture was lovely (hybrid creamy and gel-like) and it worked. I wasn’t stinky and my level of perspiration is manageable. Some of the ingredients were highly processed even though they were all vegan and relatively inoffensive. It was pricey at $18 and came in several other variants of vanilla: plain vanilla (nothing plain about it, it smells lovely), vanilla grapefruit, vanilla blossom and vanilla lavender.

Tom’s of Maine This particular gel deodorant didn’t do quite as well as I’d hoped. I tried the lemongrass which smelled divine (perfect on Brent) but the ingredients included propylene glycol. Propylene glycol isn’t a horrible chemical in or of itself but it is easily absorbed through the skin and can bring nasty contaminants with it, so if you’re like me and come into contact with carcinogens at or on your way to work (like printer toners, industrial cleaning fluids or just environmental pollutants, consider skipping propylene glycol). It also didn’t manage to suppress my personal odor or level of sweating. The worst part is that it dried out the skin in my pits and stung upon application when I used it after waxing; I suspect this is because of the alcohol groups on some of the chemicals. On the up-side, it didn’t leave white marks on my clothes. There were several other scents including apricot, calendula and lavender as well as an unscented variety. It cost $5.50 but wasn’t worth it for me.

Earth Science This lavender scented gel product gave me about the same result as Tom’s of Maine. It provided some cover with it’s scent but didn’t retard my natural smell or significantly reduce my level of sweat. It also contained propylene glycol. Scents included lavender, herbal, unscented and rosemary. It cost $6 and didn’t leave marks on my clothes but wasn’t worth the trouble.

Jason Tea tree oil is the dominant fragrance in this particular deodorant that doesn’t contain propylene glycol but does contain a number of equally processed and easily adsorbed metals and small molecules like zinc and an isomer of propylene glycol called propanediol. An isomer has the same chemical composition but in a different configuration and in this case, similar chemical properties (not unlike sugar isomers fructose and glucose). It also didn’t do much for my stench except mask it with particularly medicinal smelling tea tree oil. It comes in a few other scents like lavender and apricot but if tea tree isn’t enough, I doubt that the others could meet my needs. This one also cost $6.

Bubble and Bee This was a chance encounter. I found this product “Pit Putty” online and was impressed by the list of ingredients: arrowroot starch, coconut oil and essential oils for fragrance with or without baking soda. The texture is pasty and it left white marks on my clothes but it really works. I’d rather have white marks than body odor. After the jiu jitsu challenge, we tested it on a grueling 6 mile hike through the mountains of upstate New York… it kept wetness and odor under control. I still smelled like geranium lime and Brent still smelled like lemongrass despite copious dirt caked into the sweat on our legs, speckled with occasional hemlock leaves and a few bugs. It was $10 for regular and $11 with baking soda (recommended) which seemed reasonable for what it does and how much I like the simple organic ingredients. It also comes in a variety of scents: lemongrass, geranium lime, jasmint, lemon clove and spearmint tea tree. It also didn’t irritate newly waxed pit skin like Tom’s, JASON and Earth Science did. Given how well this product works and how straightforward the packaging and ingredients are, I’m looking forward to trying their other products… and the white marks are nothing a damp wash cloth can’t handle.

So to wrap this up, Bubble and Bee and LaVanila were the most effective but Bubble&Bee is the winner overall for those of us who are sweatier and stinkier. If you’ve got a favorite, let me know and I’ll give it a try. If you’re one of those lucky folks who just isn’t sweaty or smelly… I have pit envy. Stinky vegans, BEGONE! Pleasantly scented vegans, go forth and dispel stereotypes!!!

This is Christie, signing off.

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Vegan cheesy toast, scramble and bacon!

This is just a different assembly of some of our favorites which we casually call “the Heart Attack-Free, All-American Breakfast”. Side note: we’re really lucky to have located a bakery that will make custom gluten-free vegan bread for us. I find that most store bought varieties of gluten-free bread aren’t always vegan and even when they are, they taste like cardboard and sawdust. Below is Karin’s awesome multi-grain and -seed bread with Follow Your Heart mozzarella melted on top.

I sincerely hope that you don’t have to work too hard to find someone who can make awesome bread for you too! We toasted some vegan bread in our oven while scrambling some tofu and smoky maple bacon tempeh.

Above is our finished breakfast. It’s pretty kid friendly and I imagine that even a few non-vegans might be interested. The cheese, bread and tempeh were pre-made so we’ll just talk about the tofu.

Our standard tofu scramble is as follows:

1 carton of silken tofu

1 pinch of turmeric

1 pinch of paprika

1 tsp garlic salt

2 tsp onion powder

1 tbsp nutritional yeast

garlic salt and flake red pepper to taste.

a touch of black (sulfurous) salt is a great addition but isn’t necessary

Sometimes I add chopped tomato, as I did in this case. We just throw everything into a pan and mix until it’s hot and awesome (Brent is in the background working on the tempeh). 

Sauteed mushrooms or chopped basil also make a great addition to any tofu scramble. I see a lot of variations on this theme, so I encourage you to experiment: adding scallions, chopped tomato, sun dried tomato, minced onions or garlic, chopped bell peppers, or whatever blows your hair back. I also know a lot of people use Chinese style tofu. I prefer silken tofu… it reminds me of runny eggs. If you’re a tofu scramble pro, I’d love to hear what you do.

This is Christie and Brent, signing off!

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Lentil Mushroom Loaf

This particular experiment will have to have another go. I wanted to make a lentil loaf in the spirit of meat loaf. Meat loaf always concerned me as a kid because I couldn’t tell what it was made of except that I always saw cousin Mary dumping crackers and meat that had been into the refrigerator long enough that not really be called meat anymore into a bowl and later, meatloaf would appear. Hmmm… I wonder if I should talk to a therapist about that. Anyways, my experiment involved the following:

1 carton of silken tofu

2 cups of mushrooms

1 1/2 cups of lentils

3 cups water

2 cubes of ‘beef’ bouillon

1 tsp sage

1 tsp thyme

1 pinch nutmeg

6 cloves of garlic

1/2 cup of flax meal

salt and pepper to taste

I cooked the lentils with the water in my microwave with the bouillon. I heated them at 2 minute intervals until the water was all absorbed.

When they were ready I put them into my food processor with the rest of the ingredients.

I mixed it until relatively smooth and then put it into my loaf pan. I baked it at 350F/175C until a toothpick came out clean – about 45 minutes. We sliced it up and made it into sandwiches that were hearty, savory and aromatic. The sage and thyme definitely made a great combo with the mushrooms and lentils.

I think that the flavors were good but I might add some cumin and coriander along with soy sauce instead of salt. It developed a nice firm crust but I think that more flax meal would make it stick together better. I might also not blend up the mushrooms I think the presence of whole mushrooms will make this more visually attractive. A diced onion might help that too. This was delightfully moist but the texture was more like paté than loaf. There will definitely be a next time.

This is Brent and Christie, signing off!

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The Other Lazy Vegans: Natto!

This is my second time trying natto and Brent’s first. Natto is a traditional Japanese preparation of soybeans that has been around for several thousand years (up to 12, depending on which historical reference you lean toward). There are several compounds in natto that make it a dietary source of unusual bioactive compounds. First on the shortened list is pyrazine which has been studied as a known antibiotic and diuretic with anti-tumor activities. Second spotlight goes to vitamin PQQ which has been studied extensively for its antioxidant and neuroprotective effect. That means it has been implicated in preventing neurodegeneration. Who doesn’t wand that? Last but not least is nattokinase and enzyme with properties suggesting it may be helpful in treating heart disease and neurodegenerative disease by preventing clots and preventing hemorrhage in the brain. Okay… that was a lot of talking, let’s get to the food. Here it is in our freezer. It comes frozen in nifty little polystyrene containers with little packets of sauce. I have no idea what the packaging says… except for that little part in English. Be careful when you buy it because several varieties contain fish sauce.

The bottom line is that it’s soybeans fermented with Bacillus subtilus resulting in beans with a strong cheesy odor, burned hair/plastic taste all stuck together with gooey snot.

Now… why would anyone eat something that they just describe the way I just described that? It’s certainly an acquired taste. There was a time when I didn’t eat Brussel’s sprouts because I thought they tasted like tire rubber.

It comes with sauces: mustard, soy, hotsauce and other typical options that you mix into the natto until it gets extra gooey.

Often, once it’s mixed up with whatever sauces people prefer, they’ll transfer it to hot rice. Brent and I threw ourselves on it headlong. Here’s a shot of Brent trying to like it. Just kidding… he did.

We’ve kind of got a bunch, as you could see from our freezer so we’ll be trying it again and maybe we’ll both acquire this acquired taste. Personally, I’m surprised to say that I really like it… with enough hot sauce and soy sauce. I’m looking forward to trying it with green onion and hot quinoa!

This is Christie and Brent, signing off!

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Tofu Rogan Josh

So… Indian food… awesome… yeah. I’ve got a few Indian colleagues and one of them gave me her recipe for lamb rogan josh and I did my best to veganize it.You’ll need the following:

1 package water packed tofu, pressed and chopped into bite-sized chunks.
1 package of baby bella mushrooms, quartered
1 green bell pepper, cut into bite sized pieces
1-2 tbsp corn oil or other oil suitable for frying
5-6 cloves of garlic, minced
1 big toe sized piece of ginger, minced
1 pinkie sized piece of turmeric, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
15-20 curry leaves
2 tbsp of vegan cream cheese
1 teaspoon of red chilli powder
2 medium onions, finely chopped
1 14oz tin of peeled plum tomatoes
1 lime, juice and zest, cut in half
curry leaves, to taste
salt and pepper to taste (garam masala works instead of pepper)

Getting the ingredients together was the hardest part. Finding fresh curry leaves was a mission but we did… did you know they grow on trees? I didn’t know that before our quest for curry leaves. They’re pretty important for this dish so I recommend seeking them out.
To start, add the onion to a large pot with the corn oil and fry it on high temperature until the onion starts to become translucent. Add the garlic, turmeric, curry leaves and ginger and keep frying. Add the dry spices and zest and keep frying.This should look and be very dry. When the spices become fragrant and everything in the kitchen smells awesome

Add the tomato, 1/2 lime juice and cream cheese and mix. If you’ve got a hand blender, now is the time to use it. Otherwise, before the tomato gets too hot, put it all in your blender and mix until smooth.

Add the tofu and mushrooms and allow to simmer for at least 45 minutes so the tofu takes on the flavors of the dish. Stir in the green bell pepper and coriander 10 minutes before serving.

So we served this with quinoa and red wine and it was not too far off from what I’ve had in restaurants: tart, creamy, herbal and rich. Did I mention I love Indian food?

It was loaded with veggies, protein and exciting herbs. Even if it wasn’t authentic, it’s still delicious and good for you. We hope you get to try it.

This is Christie and Brent, signing off!

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Gadgets for Budgets!

I managed to find a used soy-milk maker for $30 bucks (SoyQuick, retails for about $120) on eBay a few weeks ago and we’re pretty excited about the end products. It’s definitely a device that can help your budget and keep you from heading to the store late at night for a carton of milk.

The first step fr this particular machine is to soak and wash the soybeans. We soaked for 8 hours (instructions call for at least 4 hours to overnight). Ours needs about 1/2 cup of beans.

The next step is to fill the basin to the fill line with water (we used distilled water) and the cup with beans and then we put it on the counter and pressed the button. It heated the water and ground up the beans and before we even expected it, we had made our own soy-milk. It was incredibly easy and as you can see the machine is kind of deadly looking: perfect for my favorite guy to make his contribution to kitchen life.

The end product consists of 2 things: a cup of spent beans (above) and the milk itself (below). Not all of the beans got ground so we might use a little less than 1/2 cup next time and see if the milk is as awesome, maybe a heaping 1/3 cup.

Based on our preliminary work with the machine, our *very* conservative estimate is that we can get about 3 gallons of soy-milk from a 26 ounce bag of organic soybeans that we bought for just under $5. That’s a STEAL! You can also use almonds, cashews, flax seeds (which I’m particularly excited about) or whatever kind of beans, seeds or nuts make your day. If you’ve got an allergy and can’t risk cross contamination, this might be your bag. I’m also excited to add carob, cocoa and maca to flavor our milks and add extra nutrients.

I’m also trying to figure out what to do with the ‘waste’ product from making soy-milk which is the cup of spent beans. I’m hoping that they can be incorporated with the pulp that results from making vegetable juice to make crackers that are vegan, gluten-free and loaded with fiber instead of calories.

This is Christie and Brent, signing off!

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One Lovely Blog

VeganMonologue recently nominated Turning Veganese for the One Lovely Blog award. I’m about to give our seven titillating tidbits. Since there are three of us working on this blog, we often find it difficult to coordinate when we get awards so I’m throwing myself headlong into addressing this little beauty.

1. I met Melissa through Twitter so this particular blog is really born of the internet.

2. As a child, my first phrase was “Somma dat, mommy!” while pointing frantically at broccoli from the shopping cart while visiting our local supermarket.

3. As a toddler, my highchair was moved to the far end of the dinner table after repeated incidents of my picking broccoli and asparagus off my sister’s plate, biting off the head and returning the stalk to her plate.

4. I was literally afraid of raw tomatoes until I was 16 years old. That summer I made myself sick eating cherry tomatoes while working on the family farm.

5. Raw carrots give me the hiccups.

6. I don’t like plain white rice.

7. I found a stray black and white kitten in a parking lot last November that had been run over by a car. It’s skull had been crushed but it was still trying to walk and was crying pathetically. I spent 30 minutes agonizing over whether I should break its neck or take it to a vet, not sure which would cause it more suffering. Please spay or neuter your pets!

Okay, that was depressing so let’s get to the fun and exciting part: nominations!

1. I recently started following Vegan Charlie and am blown away by the honesty of a personal journey. It’s a kind of honesty that’s missing from a lot of blogs about relationships with people and food. I hope you’ll check out her writing.

2. Another new follow has been girl sounds. It’s mostly graphic but with an eclectic personal twist covers some of my favorite topics: art (mostly) and food (occasionally).

3. I’ve been following making/listening for a while and it’s always a succinct foray into a meal and the music that flavored it. I suppose I’m a sucker for the elegance of suggestion rather than depiction.

4. I’ve been internet stalking Nina and the Heartbeat for months now and she always surprises me with something that can make me stop long enough to pay attention and read the whole thing. Music and vegan food from the perspective of someone who shows deep reverence for the world around her is what this blog has to offer.

5. Elle’s vegan food diary is a blog that I aspire to be more like. She covers really interesting vegan foods with exotic flare and visually stunning images. She’s given me loads of ideas and caused me to drool copiously and frequently.

There are scads of blogs that I’d love to nominate but I’m sure have already gotten the honor so I’m passing it on to these blogs in hopes that they can get more of the attention they deserve. Thanks again to Vegan Monologue for the nomination. I know I can speak for Brent, Melissa and myself when I say that we’re grateful for the recognition and our egos are currently expanding.

The Rules of One Lovely Blog:

• Link back to the blogger who nominated you

• Paste the award image on your blog, anywhere

• Share 7 facts about yourself

• Nominate 5-15 other blogs you like for this award (last time it was 5, this time it’s 15…so do what you can.)

• Contact the bloggers that you have chosen to let them know that they have been nominated

This is Christie, signing off!

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Salsa Verde!

I know a lot of us have probably seen these in a local grocery store or farmer’s market and didn’t know what to do with them. This is a refreshing traditional preparation that’s quick and easy for company or just to enjoy yourself.

Friends, meet tomatillo! I love making salsa verde with these babies so here we go. You’ll need the following:

juice from 1 lime

1 generous pinch of vegan sugar

1 pinch of salt

1 jalapeño

1/4 cup cilantro, stems and/or leaves

5-6 lemon or lime sized tomatillo, husks removed

I hate wasting things so I usually save the stems from my cilantro when I use the leaves for a garnish. This dip gets blended up anyways so nobody will know but you that you. Fun fact: cilantro stems keep their unique flavor and aroma when frozen.

I spray a baking sheet with olive oil and bake them at 355F/180C on the top rack next to the broiler burner so that they blacken, usually for between 5 and 10 minutes. I’ve definitely taken a few tomatillos out of the oven to discover one was on fire. Don’t worry (put the fire out first, okay?) just blend them as usual after picking off any parts that are papery from being burned.

Then I throw all the ingredients into a blender and blend until everything is uniformly chunky or smooth, depending on your preference. This salsa is awesome on corn chips, tacos, burritos, whatever you want that needs a tart, spicy kick

This is a quick easy recipe that’s sure to please. We hope you get to try it!

This is Christie and Brent, signing off!

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Vegan BLT… like a party in your face!

This is so simple I feel like I’m cheating by posting it.  We wanted BLT this Monday. We’ve got a reliable source of vegan gluten-free bread so the next step is to make it awesome.

All you need is some smoky maple bacon tempeh. We bought outs pre-flavored but a tablespoon of maple syrup and drop of liquid smoke or pinch of smoked paprika works perfectly. We sprayed a pan lightly with some olive oil and sauteed it until it was browned lightly.

We mixed up some chipotle lime mayo by combining the juice from 1/2 a lime, a heaping tablespoon of nutritional yeast, a pinch of vegan sugar, 1 carton of silken tofu and 1 8 ounce tin of chipotle peppers (this will make it REALLY spicy) use 2-3 peppers for an amusing kick of spice) in the food processor and blending until smooth.

I spread that on a piece of bread, added some tomato and spinach, so technically it’s not really a BLT, it’s a TST but who’s counting anyways.

These babies disappeared really fast.

This is Christie and Brent, signing off.

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