Lazy Vegan: Stuffed Peppers!

Stuffed peppers aren’t uncommon in our household.

These are campesino and poblano peppers. When you cut them in half, they’re a great little natural bowl for delicious food and this adventure is no different. This was a last minute dinner.

We just mixed a can of black beans with some flake red pepper and some Dixie Diner Ham (NOT!), stuffed the poblano peppers, and baked them for 30 minutes. Then we sprinkled some Daiya over it and baked for another 10 minutes.

Then we ate them with some salsa verde and Dixie Diner Chicken and Cheese Fajita soup. We’ve been trying a lot of their products, which are mostly flavored textured vegetable protein (TVP to veterans). So far, we’re fans.

We hope you get to try them. Let us know what your favorite Dixie Diner products are… so we can EAT THEM!

This is Brent and Christie, signing off!

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Vegan Vacation

Guess what?! Team Turning Veganese will be hanging out later this week. In real life! I’m so excited to see Christie and Brent again and to get away for a few days. It’s perfect timing, too: I’ll be bringing some fresh items from the garden with me. Chili peppers, anyone?

I was talking to a friend yesterday and mentioned that this is one vacation where I won’t have to worry about cheating on my vegan diet lest I starve. It was great to come to that realization. I’ll be hanging out with great friends and will definitely be having great vegan food.

I’m really looking forward to sharing our vegan adventures on the blog. Is there anything you’d like to see from Team TV while we’re all in the same space? Let us know in the comments! –Melissa

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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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Put the Lime in the Coconut Rum and Mashed Papaya

Is it just me, or do cocktails taste better in the summertime? Don’t get me wrong: nothing beats a spiced up cocktail on a cold winter night. But yummy cool refreshing fruity cocktails when it’s hot out? Perfection. (An ice cold beer on a hot summer day is also perfection.)

This concoction requires three ingredients:

1-1 1/2 c papaya
1-2 shots Malibu
1 tbsp freshly squeezed lime juice

Put all the ingredients into a food processor or blender and mix it all together. Yes… that’s a lot of Malibu in there. Don’t judge me; I was home for the night. Pour it into a glass over ice and garnish with a lime wedge. If you’re able, take it outside and enjoy it in the nice summer breeze.

Mmmmm…. rum… –Melissa

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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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A Salute to Saluyot

I’m extra excited about my Dad’s garden this summer! I have always felt like his garden was really unique because of the weird veggies he grows. I distinctly remember a science project where we had to bring different leaves from around our neighborhood to school. I’m the kid who brought eggplant and bitter melon leaves.

Saluyot is one of the plants that my Dad basically farms every summer.

Saluyot should be cooked; I’ve never eaten it raw or heard of it being prepared raw. It’s slimy when cooked, similar to okra, and will slime-ify the liquid that it’s cooked in. Any online information on the nutritional benefits of saluyot are kind of sketchy, but I can tell you that this plant is good for you along with being filling.

One of the many ways that we prepare saluyot is by cooking it in coconut milk with bamboo shoots.

We usually add shrimp to this, but my Mom set aside a vegan version for me. The bamboo shoots were super fresh so this tasted great — no salt or other embellishment needed. Another dish we recently had with saluyot involved squash, long beans, and eggplant (the first eggplant from our garden this season).

My Mom was the mastermind behind these dishes, so I’m sorry that I don’t have more pics or a real recipe to share. It’s only just begun, though, so you can expect more fresh veggie dishes using items picked from my parents’ backyard!

Are you growing veggies this summer? –Melissa

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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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Easy Breezy Refreshing Dessert

This is one of my favorite things. It brings back memories of summer picnics in the park. I remember helping my mom cut the almond jello into squares. We would add ice cubes to the bowl to keep it cool.

All you need is a packet of almond jello, a can of fruit cocktail, and a can of lychees. You make the jello first. Once it’s formed, cut it into cubes and throw it into a large bowl with the other items. The jello will glide right out of the pan you put it in.

You should be able to easily find almond jello in any Asian supermarket. The brand we use is agar-based. I found a recipe for making almond jello on HapaMama if you can’t find the mix.

Yum! Let me know if you try this refreshing summer treat! –Melissa

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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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