Tag Archives: vegetarian

Jan 27 2012
4 Comments
Cooking, Recipes, Snacks

Spinach Artichoke Dip

Stereotypes about vegans often include the idea that they’re anemic. I’ve donated blood for years and I panicked after I went vegan, worrying that I wouldn’t be able to donate anymore. I’m a little more pedantic about my eating habits than most people so it’s probably not surprising that my iron levels were in the high end of the healthy range when I donated Thursday evening. There are a lot of reasons you might want to give blood. I’m including 2 links to scientific papers whose results suggest that regular blood donations can reduce your risk of cardiovascular disease, especially if you’re a dude.

My personal reasons for donating blood is that one out of every 4 people will need a transfusion in their life. Imagine 4 people you care about. Now imagine your life without one of them. Wow, that’s depressing. Anyways, there are benefits to donating blood other than patting yourself on the back for saving lives: I got a free movie ticket and a snack, I know my blood pressure and my blood iron levels are healthy and in a week I’ll know my cholesterol level. You’ll also learn your blood type which is a good thing to know if you’re ever seriously hurt.

Spinach is another one of my favorite vegan goodies. Spinach can help you prepare for and recover from donating blood. One cup has enough vitamin K to give 2 people their recommended daily intake of vitamin K. WTF is vitamin K? It’s a crucial nutrient for blood clotting. This is important for after you’re done donating blood to help you stop bleeding and reduce your risk of bruising.
So why is spinach better than beef if you’re thinking about donating blood? Beef has less than 2/3 the iron and almost 10 times the calories compared to spinach, ounce for ounce. Spinach also has 600 times the vitamin K of an equal weight of lean beef. (according to http://www.nutritiondata.com)
Did I mention I’m making spinach artichoke dip? Yeah. I’ve gotta recuperate the nutrients I donated (excuse to indulge). Assemble these ingredients.
1/2 onion, diced
1 generous bunch spinach, chopped (frozen is fine, one 12 ounce package should do it, just make sure it’s thawed and well drained)
1 tin marinated artichoke hearts
1 tsp olive oil
1 12 oz. package silken tofu (I used Mori-Nu)
4 tbsp nutritional yeast
3 garlic cloves
2-3 tbsp lemon juice
1 tbsp garlic powder
1 tbsp onion powder
1 tsp Italian seasoning
1/4 tsp flake red pepper
salt and pepper to taste
Preheat oven to 350°F. Sautee onion, spinach and artichoke hearts in olive oil until onion is soft.
Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until smooth.
Combine all ingredients. Add salt and pepper to taste. Pour into a glass baking dish and bake for 15-20 minutes, after that, observe until lightly browned on top.
Garnish with some shredded basil. Serve warm with crackers, raw broccoli florets or carrots.
As I’ve written it, this recipe contains about 350-500 calories (depending on how much olive oil you sautee with and what sort of tofu you use). That’s about the number of calories in a blood donation. Coincidence? I think not.
This is Christie, signing off to go see that free movie.
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Jan 25 2012
2 Comments
Cooking, Recipes, Snacks

Tabouleh… gesundheit…?

Tabouleh is an awesome snack, exotic salad or side dish that’s relatively simple to prepare and sure to impress. You can use traditional bulgur if you want but I can’t make any recommendations on how to prepare it.I make mine with quinoa because of the whole gluten thing and this is my interpretation of the traditional dish. Parsley is the star in this dish: it’s a great home remedy for bad breath (truly, it works… don’t tell my boyfriend) so if you’re inviting that good looking soul with the gnarly breath over for dinner, consider this bad boy for your appetizer. You’ll need the following:

1/2 onion, diced

1/2 cup quinoa

1 cup  water

1/2 lemon

1 generous bunch of parsley

1 tomato, diced

2 tbsp chopped mint (optional, but makes it very authentic)

pinch of sea salt

pinch of pepper (optional)

1 tsp olive oil

Combine the quinoa, olive oil and the water in a microwave safe dish and microwave at 2 minute intervals until the water is absorbed. Here’s my quinoa in the microwave… don’t judge me. I’m a little lazy.

Meanwhile, chop up the parsley (make sure it’s well rinsed so there’s no grit in your tabouleh), mint if you’re adding it, tomato and onion.

Put the tomato and greens in a bowl.

Add the onion to the quinoa after the liquid is absorbed and microwave another 2 minutes, until it starts to get soft. The onion will add some sweetness to balance the tart lemon and herbal parsley. Combine the tomato and parsley with the hot quinoa, sprinkle salt, and squeeze the lemon over the top. The heat will cause the parsley to wilt slightly and take on the flavors of the dish.

Mix again and refrigerate until you’re ready. I think it’s better cold, but warm pleases too.

This is Christie, signing off.

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Jan 24 2012
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Desserts, Snacks

Adventures in fruit: Intergalactic planetary!

This is something many of you may be familiar with – starfruit.

It’s about the flavor of an apple with a rubbery outer skin and the texture of pear… maybe? Anyways, this striking fruit is better known for it’s shape than it’s flavor and makes awesome vegan gluten-free, soy-free decorations for cakes and pies.

If you see it, I hope you’ll give it a try.

This is Christie, signing off!

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Jan 21 2012
3 Comments
Cooking, Recipes

Toasty Taters and Cheezy Tofu Scramble

Today is my niece’s birthday (Happy Birthday, Juliana!). I had plans to have breakfast with her to celebrate. While I looked forward to spending time with my niece on her special day, I was disappointed to realize that the only vegan options on the menu were home fried potatoes hold the cheese, fruit, or oatmeal (which I would have to make sure didn’t have milk mixed in already). Anyhoo, plans changed. I got to sleep in today and make myself a vegan breakfast: tofu scramble with home fries.

Toasty Taters:
Any potatoes, sliced or cubed
1 tbsp garlic, minced
salt
pepper
ground cayenne pepper or crushed red pepper
olive or safflower oil

Put the potato slices in a bowl and add just enough oil to coat all the pieces. Mix it all together with the salt, pepper, and cayenne pepper until the potato pieces are coated evenly. The cayenne pepper will make it spicy so leave it out if you’re not a fan. Loosely bundle the potatoes in foil, stick in a toaster oven–I love toaster ovens, you guys–and bake for 20 minutes or so at 375 degrees. Then, open up the foil, carefully mix the potatoes a bit so they separate, set the toaster oven on the toast setting, and toast for 3-4 minutes. This will make them nice and crispy.

Cheezy Tofu Scramble
1 block extra firm tofu (about 1/4 pound), patted dry and smooshed with a fork
1 tbsp garlic, minced
salt
pepper
onion powder
turmeric
shredded ‘cheese’
olive or safflower oil

Fire up a frying pan and heat your oil, then toss in the garlic and tofu. When the tofu is nearly browned, add the spices–how much you want to use is up to you. Mix it nicely until the tofu is nice and browned. Lower the heat, and add the shredded ‘cheese’ (I used Daiya cheddar). When it starts to get melty, remove from heat and fold the cheese into the tofu.

Yum. Check out those crispy garlic bits. Pardon me while I stuff my face… Melissa

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Jan 19 2012
1 Comment
Cooking, Recipes, Snacks

Ridiculously Easy & Versatile Refried Beans

I almost hate to admit this, but Taco Bell has become a fast food savior of mine since transitioning to a vegan diet. I can only eat so many French fries and 6″ veggie delight subs. Taco Bell rises above the rest for one reason: beans. A bean burrito, no cheese is super cheap, tasty, and vegan — no lard, you guys! I have also ordered nachos with beans only (which has to be announced to the entire staff for some reason).

I was itching to have some refried beans at home, so I went to the store to buy a can. I spotted the Fat Free can first. Fat free? No way! So I picked up a can of Traditional style refried beans. I read the ingredients. LARD. No way! I checked out the Fat Free Can was delighted to read that fat free meant no lard and simple ingredients. Yay! Now, you may be thinking that I could have started with a can of pinto beans. Yes, I could have. For convenience, though, a can of Bush’s Fat Free Refried Beans is perfect.

Melissa’s Ridiculously Easy & Versatile Refried Beans

Ingredients:
1 can Bush’s Best Refried Beans, Fat Free — I used about 1/3 can per serving
Shredded ‘cheese’ — Christie sent me some Daiya and I am in lust with this cheese
diced onion — I used green onion since I had some
your favorite hot sauce — I’ve tried it with Sriracha, Tabasco, and Taco Bell hot sauce
Extra seasonings — the can of beans is already seasoned, but you can add garlic (fresh or powder), onion powder, cumin…

Put your beans in a microwave-safe bowl. Add your seasonings and smoosh it in with the beans. Top with the cheese. Microwave, covered, for about a minute (use a bowl so that the cheese doesn’t melt onto whatever cover you use).

I like my onions crisp and raw, so I top the warm beans and cheese with them. I used shears to chop my green onions. Then, top with your hot sauce. Mix it all together and:

  • Stuff it in a tortilla to make a bean burrito OR
  • Serve it with some Spanish or Mexican rice OR
  • Throw it on a bed of lettuce; add tomatoes, avocados, jicama, and cilantro and you’ve got yourself an awesome salad OR
  • Put some tortilla chips around it and you’ve got yourself some fancy bean and cheese nachos:

I adore versatile foods. This was muy delicioso! –Melissa

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Jan 17 2012
2 Comments
Cooking, Desserts

Macaroons… funny name, serious snack.

I love macaroons and have found that raw cookies resembling macaroons are a staple in vegan cuisine. Still, I’ve been craving the real thing. Shredded coconut is high in fiber and saturated fat. You might think, “this chick is terrified of fat… what’s she doing with coconut?” The saturated fat in coconut is largely composed of fatty acids like lauric acid, capric acid, caprylic acid, myristic acid and palmitic acids. Maybe now you’re thinking, “speak English, woman!”

Fun fact: your brain is the fattiest organ in your body – almost 2/3 of it is fat. Your brain is kind of like a huge incredibly intricate ball of electrical wiring, except instead of using rubber and plastic to insulate the wiring, it uses fat. Fatty acids like those found in coconut and other tree nuts, avocado, olives, and certain grains like flax make excellent building blocks for your brain. The fiber in these foods also makes it easier for your body to absorb these important nutrients.

Okay, now my brain hurts from thinking too hard and I must replenish it with macaroons. You’re going to need the following ingredients.

1.5 teaspoons EnerG egg replacer or starch
4 tablespoons almond or soy milk
2 tbsp syrup (agave nectar, maple, whatever kind you like)
pinch of salt
1/4 cup almond meal
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 tbsp almond or cashew nut butter (peanut butter works in a pinch but has it’s own distinct flavor, cashew and almond are more neutral)
1 cup unsweetened shredded coconut (omit the 2 tbsp of sugar if you get sweetened shredded coconut)
1/2 tsp unsweetened cocoa powder (optional, if you want chocolate macaroons!)
Preheat oven to 325F/160C degrees. Line a metal baking sheet with parchment and grease it lightly with olive oil or cooking spray. In a medium bowl, mix the dry ingredients. Combine the wet ingredients in another bowl, stirring and perhaps microwaving to get them to blend well. When everything is uniformly mixed, combine the wet and dry ingredients and mix well. It should form a semi-dry dough.
Place rounded teaspoonfuls onto the baking sheet you prepared earlier. I ended up mooshing them into appropriate shapes with my hands and then making an indentation in the middle with the bottom of the spoon.
Bake for 15 minutes. For an additional 5 minutes, watch the macaroons closely and take them out of the oven if the edges start to get too brown. Pick up the edges of the parchment carefully and place the parchment on a clean dry towel on a cool surface to cool. Makes 8 or so cookies. I drizzled mine with some cocoa that I melted with coconut sugar and cocoa butter.
This is Christie, signing off. OMNOM!
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Jan 16 2012
3 Comments
Cooking, Thoughts

Potato… wonder-food fantastic!

Potatoes get a bit of a bad rap. With the Atkins fad, people think potato and they think carbs. There’s really nothing wrong with potatoes except how we prepare them. Oily hash browns, French fried, baked and smothered with butter, bacon, sour cream and cheese… that’s probably not good for you. Potatoes by themselves are rich in vitamin C, niacin, B6, and folate and are a good source of iron, fiber and balanced protein. There are also so many different varieties: buttery Yukon Gold, creamy Caribe, all Blue, whatever. They’re kind of amazing. These are banana fingerlings.

Tonight, I’m making some roasted garlic rosemary potatoes. I sliced about 8 cloves of garlic, a handful of fingerling potatoes, a sprinkling of rosemary and a generous splash of white wine (I’m a fat-phobe, olive oil works great too… maybe I need to de-Atkins my thinking) I roasted them at 325F/160C for 30-40 minutes, wrapped in foil, until they browned around the edges and are tender. Insert into face, enjoy.

This is Christie, signing off.

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Jan 14 2012
1 Comment
Cooking, Snacks

Tostones… vegan junk food, not a party game.

Plantains are like bananas in appearance but they’re not as sweet. Usually they’re cooked (fried, boiled, grilled, baked, whatever) green when their texture and flavor resembles that of a potato. When overripe they’re either eaten raw or fried in thin chips. Plantains are basically the Inspector Gadget of the banana world.

Here’s me peeling one… they’re a little stubborn. I’m going to make them into tostones, a regional specialty, sometimes called patacones.

Most recipes for tostones call for twice fried plantains, but I prefer to boil for the first round instead of frying. This results in a tostone that remains soft after it cools. Traditional recipes can get hard and unpalatable when cool. Anyways, I chopped my plantains into inch long sections (2-3cm) at a slight angle. I dropped them into water, brought it to a boil, reduced the heat to a low boil and allowed to simmer for another 25 minutes.

After boiling, they should be soft and yellow. I poured the water over a strainer to collect the plantain pieces.

One by one I placed each piece onto a clean plate that I moistened with warm water…

… and SMASHED it with a clean damp glass jar. Do this carefully to maintain the aesthetic or just smoosh them for the fun of it.

Then I fried it on each side for about a minute in grapeseed oil, until golden brown. You can use whatever kind of oil you like as long as it’s suitable for frying. I know Melissa likes safflower oil. I place them onto a clean dry paper towel to drain off some of the oil. They’re great with hot sauce, mojo (a garlic and parsley sauce) or just salt. They’re also rich in vitamins A and C as well as magnesium and potassium.

Let me know how you like them!

This is Christie, signing off!

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Jan 14 2012
2 Comments
Cooking, Main Dishes, Recipes

Tofu and Vegetables in Garlic Sauce

Today is my Dad’s birthday. My Mom planned a feast… a feast of nothing vegan. Ribs. Pork chops. Upo cooked with ground meat. Baked catfish. Pancit with chicken (and using chicken broth). Tofu and Chinese broccoli in oyster sauce. Even that last item wasn’t vegan. So, I asked if I could cook the tofu myself, using an easy vegan recipe that I found online as my guide. (Psssstt… check out this blog from Jes, who wrote the recipe. It’s amazing.)

Ingredients:
1 pound extra firm tofu
2 bunches Chinese broccoli (try with other veggies or a mix of veggies–carrots, regular broccoli,  baby corn, bok choy…)
1/3 cup safflower or olive oil
1 tbsp sesame oil (optional)

Sauce Ingredients:
2 cups vegetable broth
1/3 cup soy sauce
4 or 5 cloves of garlic, minced
1 tbsp ginger, minced
1/3 cup sugar
2 tbsp corn starch

Fist, make the sauce. Bring the vegetable broth to a boil and then add the soy sauce, garlic, ginger, and sugar. Stir the mixture together. When it’s heated through and combined, remove from heat and set aside.

 

Prepare your tofu. Cut it as you wish: I cut mine into cubes. Prepare your vegetables. I cut the broccoli stems into 1″ or so pieces but left the leaves whole. If you’re using Chinese broccoli, separate the stems and leaves into two groups since it will take longer for the stems to cook.

They look like little marshmallows!

Heat the oil in a wok and add the tofu. When the tofu has been browned, add the broccoli stems. Once the stems are cooked–easily stabbed by a fork but still crisp–make another hole and add the leaves and florets.

 

Once the leaves/florets are wilted, reduce the heat a bit, and add the sauce. Mix everything together. Make a hole in the pan and then add the corn starch to thicken the sauce. Once the sauce is of desired consistency, remove from heat. Serve the dish with rice or grain of your choice (I opted for a brown rice/quinoa mix).

This recipe is so cheap and easy, as well as a great way to enjoy Chinese food without wondering if that vegetable dish you ordered is really vegan. I’m also happy to report that the dish ended up being a hit with our guests today. –Melissa

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Jan 13 2012
2 Comments
Thoughts

Cardiovascular health and veganism.

I took a hiatus to visit a family member who had a stroke earlier this week. I try not to be pushy about trying vegan food though admittedly it’s difficult at times. I’m pretty sure delicious looking/tasting food speaks for itself and is much more alluring than lectures about ripping guts out of conscious animals, feces contaminated spinach and lard in its various forms. I think everyone knows where I stand since we all had dinner together the evening I arrived.

I sat back and listened to everyone else talk. There was a lot of talk about nutrition, cholesterol levels and preventative medicine. People talked about skim milk versus 2%, avoiding mayonnaise and stress, and second opinions. I was thinking about the warning for risk of stroke on my old synthetic estrogen/progestin pills as soon as they brought up milk. People are very resistant to the idea of being vegan in general – it’s a demanding position if you’re not thrilled about new experiences. It’s also a tacit criticism of something people have been doing for years and either don’t think about or tell themselves is justified somehow. A lot of people looked at their dinners and at me and then told me “I don’t normally eat like this”, “should I be eating this?” and “I could eat better” as they heaped animal parts and animal reproductive secretions onto their plates.

I have an opinion in the matter of how diet can influence susceptibility to stroke, heart attack, and cancer. My opinion is informed by the best evidence available to me, not conjecture or speculation or some special I saw on a news channel one time. I hope you would choose to educate yourself on your opinions regardless of what they are and to ask lots of questions instead of making things up. If you have to tell people “this isn’t typical”, say “I can improve” or ask “should I be doing this?”, whether you’re talking about your exercise routine or your diet, just keep in mind that you’re not the only one who is affected by your choices. If you’ve got an iota of doubt (“should I be doing this?”) you should be reading more. Don’t adopt my opinion, make your own, and make sure you can back it up. I know I can.

This is Christie, signing off.

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