Party in Cambridge!

PARTY THIS SATURDAY!

no, i am not dead. this hiatus will lead to a huge, monster post about....

PARTY FOR FARMED ANIMALS!

Party to Help Abolish Battery Cages, Gestation Crates, and Veal Crates
Please join us in Cambridge for a night of vegan food, booze, and fun to help raise money for Proposition 2 to ban gestation crates, battery cages, and veal crates in California.

WHEN: This Saturday, August 23rd from 7 to Midnight.
WHERE: Karma Yoga Studio at Harvard Square. 1120 Massachusetts Ave, Cambridge.
WHY, Eat, drink, and abolish three of the most egregious assaults on the rights of animals.
Food generously provided by some of Boston and NYC's finest vegan restaurants, including Veggie Planet, TJ Scallywaggle's, Grasshopper, Grezzo, Vegetarian Paradise 2, Sweet and Sara confections, Hippie Chick Bakery and more.

RSVPs appreciated.
Please RSVP at http://www.party2win.com/humanecalifornia/parties/index.cfm? e=voteyesforfarmanimals8921

If you cannot attend, please consider donating to this critical and historic cause.

We hope to see you there!

salads!

ok, so my blog occassionally fails at the collective vegan goal of proving to the world that vegans dont only eat salad. but i LOVE salads! and these two were excellent:

1. sesame apricot salad

sweet snap peas

apricot baked tofu (below, cooled)

chopped carrot

sliced apricot

halved grape tomatoes 

diced avocado

your choice of greens

apricot sesame dressing (below)

-throw it all together! 

apricot baked tofu

2 tbl apricot preserves

1 tsp agave nectar

1/4 cup of soy sauce

splash of water

12 oz firm tofu

-preheat oven to 350

-combine all ingredients aside from tofu and mix well

-dice tofu in cubes and put in oven safe dish

-cover tofu with marinade 

-cover dish and bake for 30 minutes

apricot sesame dressing

take the remainder of the marinade and add:

1/4 cup of brown rice vinegar (or mirin)

-1 tsp of sesame oil

-1 tbl of sesame seeds

shake it all up!

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2. rockin' moroccan tomato salad

my boyfriend made this delicious salad all by himself. a critical ingredient in this salad is a tomato, green pepper moroccan salad that my boyfriend's aunt's mother makes. "nene" was a moroccan beauty queen in her day. 

nene's salad is made with canned whole pealed tomatoes, olive oil (a lot of olive oil) and some delicious seasoning. so yes! i do not know even how to make ALL of this salad, but thought i would share the picture and concept anyway. the liquid of this salad works as a salad dressing. im sure some sort of mediterranean tomato salad would work as well. i also think red grapes would work well instead of blackberries and the addition of kalamata olives would be fantastic. 

mixed spring greens

diced red onion

diced cucumber

blackberries

halved grape tomatoes

smoked tempeh (from this post)

canned artichoke hearts

tomato salad

-toss together! 

persimmon beat couscous

recipe

serves 2

1/4 cup couscous

a few dried persimmons

1 beet

1 carrot

1 tbl agave nectar or maple syrup

1. bring beet and carrot to boil 

2. mean while, cook couscous according to package directions

3. when couscous is done, fluff with a fork and add the agave or maple syrup

4. when beet and carrots are done, remove from pot. wash off skin of beet, and chop both. 

4. mix vegetables with couscous. the beet will turn the couscous pink!

5. throw a few dried persimmons on top so everything looks fancy.

best cake ever

not a great picture, but an amazing dessert. 

another vegan treats creation. chocolate covered strawberry shortcake. seriously, chocolate what was missing from strawberry shortcake. i had it for my boyfriend's brother's birthday, i'm so glad he was born! 

bulgoggi and cabbage salad

bulgoggi is a sweet soy sauce marinade used in korean bbq. you can use the marinade for tofu, tempeh, seitan, mushrooms, or other veggies. i got the idea from this month's vegetarian times. the salad was my own idea, and i was pleasently surprised. i served the meal with wild rice, but i think the rice would work well mixed into the salad.

cabbage salad
1/2 cup shredded red cabbage
1/2 of red sweet onion, chopped
handful of toasted slivered almonds and sesame seeds
(to toast, i sprayed frying pan with non-sticky spray, and added nuts and seeds once pan was hot, cooking for a few minutes only)
-spray a frying pan with non-stick spray
-add cabbage and onion with a splash of water
-cook until cabbage has softened but not wilted
-toss with slivered almonds and sesame seeds and add dressing!

salad dressing
1/4 cup soy sauce
1 tsp sesame oil
1 tbl agave nectar
juice from 1/2 of a lime
-mix together in bowl

bulgoggi marinade
1/2 cup soy sauce
1/4 sugar (i used stevia, a natural sugar substitute)
1 tsp sesame oil
1 tbl mirin
-mix together and marindade whatever you choose for at least 30 minutes.

if you live anywhere near this brownie

run, run to purchase and then consume it! 

this vegan treats brownie topped with peanut butter mousse topped with hard chocolate and drizzled with caramel is to die for. 

i got mine at dc's java green. it was otherworldly. 

ukrainian vinigret salad

 i first had this beautiful, delicious and nutritious salad at the wedding of my boyfriend's cousin and his ukrainian bride. when i learned the bride and her mother made the salad themselves, i requested the recipe. i added the avocado for a western twist. thanks nataliya!

2 potatoes
2 carrots
1 beet
1/2 red onion, diced.
1/2 cup sauerkraut
1 1/2 cup cannellini beans
1 tsp sugar
1 tsp salt
1 tsp olive oil
1 avacado sliced

1. bring two pots of water to boil, place potatoes and carrots in one pot and the beet in another.
2. once vegetables are soft, wash off the skin and chop into small cubes.
3. let the vegetables cool, while mixing together the remainder of the ingredients except the avacado.
4. add the vegetables, and toss. add the avacado last.

summer tofu salad

another salad, i know. and also, not yet officially summer. but seriously, this salad was so satisfying. perfect for a hot day.  the picture really doesn't do it justice. 

yields 2 big ass salads

orange tofu

12 oz of firm tofu marinaded in:

1/4 cup of orange juice

1 tbl soy sauce or tamari

1 tsp liquid smoke

-marinade for at least 3o minutes

-bake in marinade on 350 for 20 minutes

orange dressing

1 cup orange juice

1 tbl olive oil

1 tbl balsamic vinegar

salt and pepper

-mix it up!

salad:

mixed spring greens

normal salad stuff like carrots, cucumbers, tomatoes etc.

1/4 cup  of corn

cup of black beans

avacado sliced

orange tofu 

1/4 cup of mango salsa

orange dressing

-toss all the ingredient together, top with dressing

chocolate covered cherries

i made these babies because they are my dad's favorite candy. they are making their way to california via fed ex for father's day. they are not as pretty as store bought ones, but what they lack in beauty they make up for in love! 

-jar of about 40 ish maraschino cherries (you can get non poison, high fructose corn syrup, artificial color ones at whole foods and health stores.) 

-1/2 cup of powdered sugar

-1/4 cup of non dairy butter

-1 tsp of vanilla extract

-bag of vegan chocolate chips

-splash of non dairy milk

1. drain maraschino cherries and dry them on a paper towel

2. combine the sugar, butter, and vanilla together to make a thick dough

3. cover each of the cherries with a thin layer of the dough

4. once covered put the cherries in the fridge until the dough has stiffened a little (at least 30 min)

5. melt chocolate with a splash of non dairy milk by microwaving in 30 second intervals (avoid burning, by stirring during intervals) 

6. dip the cherries in the chocolate mixture, covering completely

7. lay the covered cherries on parchment paper and refrigerate 

the cherries are best after sitting for several days. the one i thieved from my dad's gift box was fantastic! 

tofu stuffed portabella mushroom for one

when you're just cooking for yourself, but want to do something fancy.

balsamic marinade

1/3 cup balsamic vinegar

splash of olive oil

dried basil, oregano, salt and pepper

-combine all ingredients

tofu mixture

1/3 cup tofu

1 tsp basil

1 tsp oregano

1 tsp garlic

2 tsp nutritional yeast

2 tsp frozen chopped spinach

salt and pepper

recipe!

-poor marinade into a small over safe pan

-clean one portabella mushroom cap, and place it in pan, being sure to get marinade all over it

-marinade for at least 20 minutes

-preheat oven to 350

-with portabella cap side down, take the tofu and stuff

-cook for about 20 minutes

-serve over a bed of greens, and drizzle with the remaining marinade

too hot

to eat anything aside from ice cream...

tofu quinoa burrito with mango salsa

ok, so obviously this should be titled tofu quinoa burrito with mango salsa turned gigantic tofu quinoa soft taco with mango salsa. i have failed again at my life long goal of wrapping a decent burrito. but, fear not, it was delicious! 

yields 2 burritos

mango salsa:

1/2 cup diced mango (pretty small pieces) 

1/2 red onion finely diced

1/4 cup finely chopped red pepper

1/4 lime juice

1 tbl fresh chopped ginger

-mix it all together

-the salsa will be best if it sits in the fridge for a while. 

tofu filling

6 oz firm or extra firm tofu, cubed 

1 portabella mushroom, cut in cubes

1 bell pepper chopped

1 tbl cumin

1 tsp crushed red pepper

salt and pepper

1 tsp olive oil

-spray a frying pan with non-stick spray and add a very small amount of oil

-add the bell pepper and cook until slightly soft

-add the rest of the ingredients with a splash of water

-cook until mushrooms are cooked all the way through

burrito!

2 tortillas

tofu filling above

refried beans

1/2 cup cooked quinoa

mango salsa

whatever else you want!

-apparently you put all these ingredients into a warm tortilla, being careful not to overstuff, and somehow wrap it so it stays together. or you can be like me, fold it over and call it a soft taco! 

fiddleheads and cannellini beans

i had to get on the fiddlehead bandwagon, just because of how awesome looking they are. i love cannellini beans, so i figure if i screw up the fiddleheads the beans will balance it all out. well luckily the dish turned out delicious! and i'm especially excited to note that my new roommate (my boyfriend's 88 year-old grandfather) loved it and ate it instead of his nightly tv dinner. 

1 garlic glove

1/2 c fiddleheads

1 can cannellini beans

1 tbl red wine vinegar 

1 tsp dried basil 

1 tsp oregano 

1 tsp lemon juice

-spray a pan with non-stick spray

-add chopped garlic and fiddleheads

-saute until fiddleheads loosen a little 

-add the rest of the ingredients 

-cook for additional 8 minutes 

smoked temeph and portabella with apple salad

you may look at this and think it's boring, but i'm telling you it isn't! also known as the stephanie salad, the smoked flavors and the texture of the tempeh give this salad a unique hearty feel. 

recipe yields 1 serving:

ingredients

mixed spring greens (a couple hand fulls)

1/2 package of tempeh, cubed

1 portabella mushroom, sliced

half of an apple sliced

3 cherry tomatoes

1/2 cucumber sliced

1 carrot chopped

small hand full of slivered almonds

(avocado is also an excellent addition)

marinade for the tempeh and portabella mushrooms:

1/4 cup of tamari or soy sauce

1/4 cup of liquid smoke

1 tbl agave nectar 

1 tsp of ginger

1 splash of water

-combine all marinade ingredients together

-put sliced mushrooms and cubed tempeh in marinade

-let marinade about 20 minutes

-throw the marinade and the mushrooms and tempeh into a frying pan and saute until cooked through

-with a slated spoon remove tempeh and mushrooms and toss with everything else

-add some balsamic vinaigrette and call it a day!

vegan UFC champ

at ecorazzi. 

where have i been?

i have been:

a) driving the epic drive from boston to dc.

b) flying from dc to south carolina

c) spending time at a wedding in south carolina

d) acclimating and moving in to dc

e) starting an internship in dc

i will post new food soon! 

for now, pictures from south carolina: 

blueberry muffins

the world's most perfect food!

i've been drooling over an amazing-looking recipe on a ppk forum (you have to scroll down a bit to find it), and decided since i needed to bake for my boyfriend's family anyway, today was the day for blueberry muffins. 

i decided to try to healthify these muffins. i replaced apple sauce for canola oil, used a natural sweetener substitute, and used smart balance light for the small amount of butter in the recipe. 

thank goodness for online vegan communities! 

cilantro black-eyed pea quinoa patties

i'm really interested in making burgers. this was my first attempt and i was pleasantly surprised. this patty wasn't as hearty as a traditional soy or black bean burger, but it was definitely delicious. i served mine as a lettuce wrap with bbq sauce. i also cooked up a batch of have cake will travel's tofu fries! 

yields 4 paties

1/4 cup of quinoa

1/2 cup wheat gluten

1/2 cup of cooked black-eyed peas

1/4 cup chopped cilantro

1 tbl blackstrap molasses 

1 tbl liquid smoke

1 tsp of garlic

salt and pepper 

pinch cayenne 

1. cook quinoa according to package directions

2. mash black eyed peas (or put them in a food processor or blender)

3. combine all ingredients, add a little water if too dry. 

4. combine mix into 4 round patties. 

5. bake for 25 minutes at 350 degrees. 

chunky gazpacho

gazpacho is a cold soup from andalusia consisting of tomatoes and other vegetables blended with bread and olive oil. i like a lighter gazpacho so i omit the bread and oil, but add it if you like! gazpacho is best the next day, so plan ahead and make it the night before you plan on serving it. 

24 oz tomato juice
4 cups chopped tomatoes
1 peeled and diced cucumber
1 diced green pepper
1/2 diced yellow onion
2 cloves of garlic, finely minced
1/4 cup of cilantro plus extra for garnish
1 tbl balsamic vinegar
1 tsp rice vinegar
1 tsp sweetener of choice (i used a stevia blend)
optional: a little hot sauce
(you can also add corn, carrots, basil, etc.)

1. combine all ingredients in a bowl
2. blend half of the liquid and half of the chopped vegetables together
3. mix the blended mix with the chunky mix, and let refrigerate.

summer barbecue: a photo essay

before i took my lovely red eye from warm california to still cold boston (how is it still cold?), my dad and i decided to heat up the grill. we seasoned some eggplant and chopped up some bell peppers and onions. my favorite thing to grill is actually fruit. we sliced up a pineapple. the grill brought out the sweetness of the pineapple. lastly, we made seitan ribz. yumyum!

any for me?                                                   

chilli omelettes

today is my last day visiting with my family in california. my mom wanted more of my pancakes. this time i made them with strawberries.

my dad used to always make me and my brother chili cheese omelettes, which is something i'm sure he got from my texan grandmother. i used the much revered fat-free vegan kitchen's vegan omelette recipe. i LOVE this recipe, you can put whatever you want in it. veggie sausage, potatoes, vegetables. you can make the omelettes mexican, italian, asian, whatever you want!

cinnamon rolls

the easiest way to make this treat? pizza dough! i got this idea from a friend of a friend who brought cinnamon rolls to a party. although clearly not the healthiest of fare, a yummy and easy treat!

1 package of prepared pizza dough (i used whole wheat from trader joes)
1/4 cup of non dairy butter
lotsa cinnamon

icing: 2 tbl non dairy milk blended with 1/2 cup of powdered sugar

1. take the pizza dough, and roll into a rectangle
2. melt the non dairy butter, and generously brush the dough
3. sprinkle the cinnamon until dough is almost completely covered
4. roll the dough
5. cut into about 8 pieces
6. spray a baking sheet with cooking spray and cook for about 15 minutes at 350 degrees
7. when cool enough to serve, top with icing. serve warm.

jerked seitan

you can use this jamaican marinade on many different things: tempeh, tofu, portabella mushrooms. i, however, always prefer it on seitan. when marinated, the seitan is given a comforting yet exotic flavor. i suggest serving with mashed sweet potato, gazpacho or a corn chowder. enjoy!

jerk marinade:
1 bunch of green onion, chooped
1 cup soy sauce
1 cup apple cider vinegar
1/2 cup olive oil mixed with 1/2 cup of water
a couple of chopped gloves of garlic
1 tbl allspice
-combine everything in a blender

1. marinade seitan cutlets (buy seitan or make it yourself) for at least an hour, but the longer the better.
2. grilling the seitan is best, but if that is not an option for you, spray a frying pan with non cook spray put cutlets in the pan and cook until brown on each side.

flan! ole!

in certain parts of the east bay area yesterday, it was over 100 degrees! i took a break from cooking and my family and i decided to get burritos. upon perusing the menu, i saw a beautiful picture of flan. i just couldn't help myself from whipping up a vegan version of the mexican dessert.

i know the picture is not great. i did not have great lighting, and those yellow plates take away from the golden colors of the flan.

here is an adaption of a recipe from dr. weil:
ingredients
3 tbl water
5 tbl turbinado brown sugar (or some other brown sugar)

2/3 cup firm silken tofu
2 tbl sugar (or natural sugar substitute)
1 tsp vanilla extract
dash of salt

2 1/2 cups lite coconut milk
1 tsp agar agar flakes

recipe
1. boil water and brown sugar until becomes syrup.
2. in blender, combine tofu, 1 tbl of the syrup, sugar, vanilla and salt. blend. set aside
3. pour the remaining syrup in custard containers (i actually used small round tupperware)
4. in sauce pan simmer coconut milk and agar for about 5 minutes
5. add coconut milk mixture into blender with tofu mixture
6. pour mixture into molds
-cover and refrigerate for about 30 minutes.

healthy brownies

i used byranna clark grogan's recipe, but used whole wheat pastry flour and used 1/3 cup of agave nectar instead of cane sugar.

it definitely wasn't a fudgy wudgy, full of fat brownie, but for 130 some odd calories it was pretty good!

obesity contributes to global warming

due to the increase in fuel needed to move obese people around and the cost of the excess food that they eat. read about it here.
of course, it is important to remember that "adult vegans are, on average, 10 to 20 pounds lighter than adult meat-eaters." goveg.com

california ban on same-sex marriage struck down

nothing to do with veganism, but very important and exciting news: here.
read the decision here (pdf).

article on colorodo's ban on gestation and veal crates

hsus.org

colorodo bans gestation and veal crates

from the humane society of the united states press release:

(May 14, 2008)—Colorado Governor Bill Ritter signed landmark legislation prohibiting two controversial factory farm confinement methods. Specifically, the new law will phase out gestation crates and veal crates—individual cages that confine breeding sows and veal calves.

Facts:

• Nearly 150,000 breeding pigs are confined in gestation crates in Colorado. While the state has no current veal industry, its sizable dairy industry could potentially attract veal operations, and the veal crate provision was a preemptive measure.

· Gestation crates are barren, two-foot-wide individual metal cages so small, the animals cannot even turn around. Veal crates are narrow wooden stalls that prevent calves from turning around or lying down comfortably. The calves are typically chained by their necks and suffer immensely.

· Colorado is now the first state in the country to ban the use of gestation crates and veal crates by action of a state legislature.Florida, Arizona and Oregon have prohibited gestation crates. Arizona has prohibited veal crates. And a Californiameasure to prohibit veal crates, gestation crates and battery cages recently qualified for November’s ballot.

• Smithfield Foods, the largest U.S. pig producer, is phasing out gestation crates, and the American Veal Association voted to urge the entire veal industry to phase out veal crates. Colorado-based chain Chipotle already refuses to buy any pork from producers that use gestation crates. Chains such as Safeway, Burger King, Carl’s Jr. and Hardees have also implemented policies to reduce their reliance on gestation crate pork.

RFD baked macaroni and cashew cheese

delicious macaroni and cashew cheese to please the masses from real food daily. recipe here.

chicago lifts foie gras ban

just devastating. foie gras is the diseased liver (medically know in humans and other animals as "hepatic lipidosis") of a duck. ducks rasied for foie gras are gruesomely force fed and made to live in horrific conditions.

learn about foie gras and watch footage at gourmetcruelty.com

read about the now lifted ban here.

picture taken by GourmetCruelty.com at hudson valley foie gras.

INS arrest 300 at kosher slaughter house

AND there was a meth lab inside the slaughterhouse.
read it here.

PETA recently did an investigation on the same plant, agriprocessors, finding that the plant was violating both federal and kosher law. you can read more about it and view footage at goveg.com.

cheesy vegan lasagna

my family has a very italian taste in food. whenever there is a big event, my dad decides lasagna is the way to go. this cheesy vegan lasagna will surely show him that this lasagna (and not one covered in meat and cheese) is the way to go.

INGREDIENTS:
-tofu ricotta
-cheese sauce
-about 15 cooked lasagna noodles (i used whole wheat...othergood choices are jersulem artichoke and brown rice)
-your favorite marinara sauce (at least a jar's worth)
-vegan parmesan or mozzarella to sprinkle on top

tofu ricotta:
18 oz firm tofu
3 tbl nutritional yeast
1 tbl dried basil
1 tbl oregano
1 tbl garlic powder
salt and pepper
-crumble tofu with a fork
-mix in seasoning

cheese sauce
1 cup of water
1/4 cup roasted red peppers
1/4 cup raw almonds
1/4 cup lemon juice
3 tbl tahini
3 tbl whole wheat flour
2 tbl corn starch (or arrowroot)
salt, garlic powder
-blend all ingredients together

PUTTING IT ALL TOGETHER:
-preheat oven to 350 degrees
-spray a 9x13 pan with cooking spray
-spread you marinara sauce
-cover with about 5 noodles, slightly overlapping each other
-cover with ricotta
-pour a thin layer of cheese sauce
-lay 5 more noodles, then ricotta, then cheese sauce
-lay down the last 5 noodles, and pour the remaining sauce
-sprinkle your parmesan or mozzarella over the sauce
-i added some black olives on top
-bake for 40 minutes covered, and 30 minutes uncovered



update:
i asked my family for critique. here is what they said:
brother: more vegan mozzarella, and maybe some soy crumbles or vegan sausage.
dad: fresh garlic and more spices. (i definitely agree, but my mom and brother are not fans of spicy foods)
me: i would have added layers of sliced vegetables like portabella mushrooms or zucchini
mom: make more of the same!

pesto pizza

my favorite sushi place in the bay area, cha ya, is closed on mondays for lunch. i forgot about this after getting excited for a great lunch. my brother suggested we make something. he is crazy for pesto, and came up with this simple dish. we went to whole foods, bought a whole wheat pizza crust, some follow your heart mozzarella, and the ingredients for pesto (posted previously). it wasn't vegan sushi, but it sure was delicious!

happy mother's day for pigs too

learn about gestation crates on hsus' website.

image from animalearthhuman.org

french toast and healthiest-ever pancakes

happy mother's day!

i've traveled to california to visit the family and thus i am faced with two challenges: 1. cooking for omnivores and 2. taking pictures without ryan. i think i've fared well so far.

healthiest ever pancakes
yields 4-6 pancakes
1 c whole wheat pastry flour
tbl baking powder
a little salt
1 banana
1 cup non-dairy milk
1 tsp vanilla
half a cup of blueberries (you can add other berries, nuts, cinnanmon, chocolate chips)

-combine the dry ingredients in a mixing bowl
--blend wet ingredients, and then mix with dry ingredients
-ladle on to heated skillet
-when bubbles form, flip. take off griddle when heated through.

french toast
batter: 1 cup non-dairy milk, tbl tahini, tbl nutritional yeast, tsp maple syrup, cinnamon to taste
-choose a thick slightly stale bread (i used whole wheat sourdough, because i'm crazy for sourdough!)
-dip slices in batter so completely covered
-cook french toast on each side until lightly browned

strawberry banana pancake topping
1/4 cup frozen strawberries , sliced
1 banana chopped
1 tbl maple syrup
-combine ingredient in sauce pan
-cook until strawberries have thawed and flavors have mingled.
(you could microwave this if you really wanted to)

mary kate=fur hag

how 'bout we fold mary kate into her disgusting fur purse, and give them both a proper burial. 

on ecorazzi.  

DMX held on animal cruelty charges, is an asshole.

"The carcasses of three dogs were found partially buried on the property in August, and one of the dogs may have been burned, the sheriff's office said."

here.

orange molasses tempeh with smoked green beans

i'm going crazy for molasses lately! for the vegetables i just steamed some green beans, threw in some chopped oranges and walnuts, and topped with liquid smoke. because liquid smoke makes everything amazing!

orange molasses tempeh

1 package of tempeh

1 tbl orange juice concentrate

1 tbl tamari or soy sauce

1 tbl blackstrap molasses 

-preheat oven to 350 degrees

-cut tempeh in half, then cut each half diagonally into triangles. 

-put tempeh in boiling water for about 3 minutes

-mix orange juice, tamari and molasses to create sauce

-in a baking dish, pour sauce over tempeh

-bake for 30 minutes 

six activists jump into the bullring

madrid: six activists jumped into las ventas bullring during a bull fighting event that was broadcast live.
watch it here.