Wednesday, August 20, 2008
no, i am not dead. this hiatus will lead to a huge, monster post about....
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.
Please RSVP at http://www.party2win.com/humanecalifornia/parties/index.cfm? e=voteyesforfarmanimals8921
We hope to see you there!
Posted by vegandenovo at 1:12 PM
Thursday, July 17, 2008
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:
Thursday, July 10, 2008
Posted by vegandenovo at 6:14 PM
Monday, June 30, 2008
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.
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!
1/4 cup soy sauce
1 tsp sesame oil
1 tbl agave nectar
juice from 1/2 of a lime
-mix together in bowl
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.
Friday, June 27, 2008
Tuesday, June 24, 2008
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.
Saturday, June 14, 2008
Thursday, June 12, 2008
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!
Wednesday, June 11, 2008
Tuesday, June 10, 2008
Monday, June 9, 2008
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!
Wednesday, June 4, 2008
Posted by vegandenovo at 6:56 PM
Saturday, May 31, 2008
Tuesday, May 27, 2008
Posted by vegandenovo at 8:14 PM
Wednesday, May 21, 2008
Tuesday, May 20, 2008
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!
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.
Monday, May 19, 2008
Posted by vegandenovo at 11:02 AM
Sunday, May 18, 2008
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!
Saturday, May 17, 2008
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
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.
Friday, May 16, 2008
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!
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.
Thursday, May 15, 2008
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:
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
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.
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!
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
Posted by vegandenovo at 10:48 PM
Posted by vegandenovo at 12:08 PM
Wednesday, May 14, 2008
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.
Posted by vegandenovo at 6:10 PM
Tuesday, May 13, 2008
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.
Posted by vegandenovo at 12:56 PM
Monday, May 12, 2008
-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
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
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
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!
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!
Sunday, May 11, 2008
healthiest ever pancakes
yields 4-6 pancakes
1 c whole wheat pastry flour
tbl baking powder
a little salt
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.
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)
Saturday, May 10, 2008
Friday, May 9, 2008
Posted by vegandenovo at 11:40 PM
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!