Healthy. Happy. Life.

Vegan Thanksgiving Series: Appetizer Recipes. Top Ten!

2009-11-08T16:49:00.005-05:00

By now you've read my Vegan Thanksgiving 101 post, and you're ready to start some serious menu planing. First up in my Vegan Thanksgiving Series is Appetizers, aka pre-meal munchies. Don't let the "apps" portion of the day get ignored. It's easier than you think to create delicious, crowd-pleasing vegan appetizers. Tossing some mixed nuts or veggie sticks in a bowl won't cut it. You want your appetizers to make a good first-impression and leave your guests seriously excited about the meal to come.

Happy Guests. The last thing you want is grumpy hungry guests chugging glasses of wine and nibbling dry salty mixed nuts. Keep your guests happy and satisfied with a few of my oh-so-easy appetizer ideas. And yes, most of these can be made in advance so all you have to do it reach in the fridge, transfer to a serving table and you're done. Now onto my Vegan Thanksgiving Appetizers Top Ten List (and a few tips)...

Vegan Thanksgiving Appetizers: Ten Scrumptious Ideas!

1. "Nut" your Average Cheese Log
Really, who doesn't love a festive holiday cheese log?! (Or as a blog-reader pointed out, possibly a cheese ball). And who can resist when it's a vegan cheese log?! There are endless possible flavor combos for my easily customizable 'cheese log' recipe. Plus, healthy ingredients means no post-log guilt. Fresh raw nuts, spices, fresh herbs, healthy oils, chopped veggies and fruit..the ingredient possibilities are endless. Super easy. This recipe is a creative crowd pleaser for sure!

2. Perfect Butternut Squash Dip
I'm a sucker for pumpkin and squash recipes around the holidays. And I must admit this is my favorite appetizer recipe on my list. I will have 2-3 big bowls of this dip on my appetizer table this Thanksgiving for sure! Simply plate it with some whole wheat toasted pita bread, crackers or sliced baguette bits. It's a lighter dip than you might imagine and a perfect accent to sipping wine or other pre-meal beverages. The fresh sage and orange citrus aroma will put any guest in a festive mood. Try this recipe! And yes, it's super easy and make-ahead-approved.

3. Vegan Ranch Dressing Dip
Need a vegan dip for those classic sliced veggies at your appetizers table? Well here it is. Vegan Ranch Dip! It doesn't get more simple and deliciously pedestrian than this. Any non-vegan guest will want to try this cool and creamy dip. They will be pleasantly shocked that it is vegan. Note: if you want it a bit thicker in consistency, just add more vegan sour cream.

4. "Better" Party Mix
Kids may not go for the crunchy veggie sticks, but they will love this crispy snackable "better" party mix. Just a small napkin-size scoop will leave them (and their tummies) happy and satisfied until the big meal. And I'm guessing the adults will be sneaking a few palmfuls of this stuff as well. It's addictive!

5. Micro Veggie Cream Cheese Dip and Spread
My Veggie Cream Cheese is another fabulous vegan dip to place beside your veggies and bread/cracker platter. You can even pre-spread a bit of this dip on crostini bread, add some sprigs of parsley or watercress for garnish, place them on an elegant serving platter and you're done! Flavorful and light for a pre-meal snack. Oh and did I mention healthy?! Raw veggies blended into creamy soy cream cheese...yum.

6. Easy Cheesy Party Tempeh
I love this recipe. I like it because it will give the non-veg guests a sneak peek at tempeh-an ingredient they might be unfamiliar with! Sad, but true. Tempeh is my fave vegan protein. Guests can try a small bite of tempeh smothered in melted cheese and discover how delicious and unique tempeh is. Plus, a bite of protein pre-meal is always a welcome idea. And since these bites are quickly melted in the microwave, you can have them on a platter in under ten minutes.

7. Mango Pepper Bruschetta
I'm not a big fan of tomatoes on Thanksgiving. But I do think that bruschetta is a perfect party appetizer. So I offer you my tomato-free bruschetta recipe. This recipe combines the sweet flavor of mango with basil and bell pepper. Sweet, light and hydrating. Add some fruit color to your appetizer table! Note: if you want to put a more festive spin on this recipe, substitute the mango with fuyu or hachiya persimmon flesh! Must try that. Yum!

8. Radishes with "Butter"
Elegant. Classic. Sophisticated. Colorful. Flavorful. French-inspired. Vegan! I veganized the classic radishes with 'butter' appetizer snack a while back. And I think it is perfect for Thanksgiving. You will probably hear a few "wait, this is vegan??" responses from this recipe!

9. Field Roast Sausage Bites
I love Field Roast Vegan sausages. If you want more protein in your appetizers menu, simply saute a sliced sausage and stick a toothpick in each sausage round. You can add a veggie dice as well. Tomato. Fennel. Pepper. Arugula. Any veggie will accent the warm savory sausages perfectly. Place on a platter and serve hot. Easy and your guests will be shocked that vegan protein can taste soooo good.

10. Dr. Cow Cheese Platter
This is for all the cheese lovers out there - vegan or not! At some point in your foodie life, you must try Dr. Cow raw cheeses. 100% vegan 100% raw. Made from nuts. I can't fully explain how delicious these cheeses are. You have to taste them for yourself. I first tried them at Pure Food and Wine in NYC. But you can order them online, if you'd like. They run about $8 per small cheese round. Or you can get an entire sampler pack for $75. Totally worth it my friends...

Happy Apps!

Remember these Appetizer Tips:
*Decorations are Fun, and Tasty! Add a nice big bowl of seasonal fruit on your appetizers table: tangerines, pomegranates, persimmons, oranges, squash. Who knows, maybe someone would like to eat a tangerine too! Festive and functional.
*Make it Easy! Make your apps ahead of time or be sure to choose my easiest recipes. Actually everything above can be made a day in advance and placed in the fridge, except for the sausage rounds and tempeh bites. And you'd have to layer the bread apps the day-of (like the bruschetta). Take advantage of the make-ahead recipes!
*Labels. Use labels on all you appetizers. You don't want to be explaining everything while you are trying to finish up on your mashed potatoes and stuffing! And be sure to put any notes, like *vegan *contains nuts *contains soy *contains gluten. Always a nice elegant and thoughtful touch.

The Series Continues! Next Up...Beverages for your Vegan Thanksgiving feast...Post on 11/10...

Vegan Appetizer: Nut Your Average Cheese Log!

2009-11-08T10:18:00.001-05:00

Remember those paperweight-heavy, waxy, nut-slathered logs of cheese? They always seem to pop up at an office holiday party or in those holiday gift basket catalogues. You can easily spot that electric orange cheese log from across a crowded room, the creamy filling spilling out of its crumbly brown nut coating, dancing with a ring of cracker rounds brimming a silver (or plastic) serving platter. They are so 80's. But wait, aren't the 80's 'in' right now? Really, who doesn't love a cheese log?!

Cheese Log: 2010. OK, so once you've banned cheese and dairy from your diet you must shun the fabled "log" as well, right? Wrong! Vegan cheese and raw nuts make a great 'log'. And with my super simple recipe you can easily turn any leftover blocks of vegan cheese into an elegant and artisanal appetizer. Holiday party approved. Totally customizable. Grab the wheat, flax and spelt crackers, maybe a few apple slices and lets get this cheese log party started! Here's my recipe...

Kathy's Custom Cheese Log. The idea for this recipe came to me when I made a small dish of nachos one night. I melted Follow Your Heart brand Monterey Jack cheese in the microwave over a few organic blue corn chips. I topped the cheesy chips with diced onions, diced tomatoes and diced jalapenos. I set the nachos on the table. Somehow I got side-tracked and forgot about the dish. I came back to the nachos about 20 minutes later and the melted cheese had fully hardened. Darn! Better re-melt the cheese I guess. Or did I? I tasted the melted and then hardened cheesy chips and they were quite tasty! I even peeled a bit of the hardened, yet still moist cheese off a chip. It was almost like flat string cheese. Plus, little bits on onions, jalapenos and tomatoes had hardened right into the cheese to create a flavor-infused cheese snack! I immediately got an idea to create my own cheese log. And the fun begins...

"Nut" Your Average Cheese Log. So this is easy. Too easy! The basic process goes like this: Melt your leftover cheese cubes in the microwave until it becomes bubbly liquid. Then quickly pour it into your 'mold'. You can use any shaped dish you like. The dish will be pre-seasoned with anything you'd like. Nuts, veggies, spices, herbs, oils, syrups, fruit - you name it! Then you place the dish in the fridge for a few hours to harden. Then transfer it onto a serving plate, add garnish and crackers and you're done! Here is the recipe I used for my first (but not last!) nutty cheese log...

Pecan Parsley Pepper Cheese Log
vegan

1 cup vegan cheese chunks
*I used half Mozzarella/half Monterey Jack, Follow Your Heart brand
1/4 cup chopped raw pecans
1 tbsp chopped parsley
1 tsp red pepper flakes
1 Tbsp extra virgin olive oil
1 tsp orange juice
1 tsp maple syrup
a few dashes of black pepper
pinch of sea salt

Directions:

1. Grab your 'mold' dish. Just make sure that it has a large flat surface area on the top and bottoms so that you can properly season the dish before pouring in the cheese. I used a more angular rather than round dish, but it worked out well.

2. Crush you pecans, chop your parsley and tear your cheese into rough chunks.

3. Prepare your cheese mold dish. Wipe the inside surface with olive oil and drizzle a bit of olive oil in the bottom of the dish. Add a hefty layer of pecans and half your parsley. Sprinkle a bit of salt and pepper int he bottom as well. Sprinkle half your red pepper flakes. Set aside.

4. Using a separate small container you will be melting the cheese. Spray this dish with oil spray so the the melted cheese easily slides out. Microwave on high for about 1 minute - or until the cheese bubbles and is fully liquid.

5. Immediately pour the melted cheese into your mold dish - right on top of the pecans/parsley/pepper.

6. Next, cover the top of the melted cheese with your remaining topping ingredients. The pecans, parsley, red pepper, black pepper and salt. Lastly, drizzle your maple syrup, orange juice and remaining olive oil right on top and around the inside brim of the dish.

7. Fully harden in fridge. Cover your dish with foil and place in the fridge for at least 2 hours or overnight if needed. Note: a shallow dish with a thinner 'log' will harden faster than a dense thick log.

8. Serve with crackers, sliced apples, flax seed chips, seaweed chips and veggie sticks. You can even add another drizzle of oil or maple syrup to the cheese before serving. Plate with a cheese or butter knife so that guests (or you) can easily get a nice thin portion of the cheese.

Enjoy!

Flavoring Ideas ~ Nut Log Recipes:
There are so many options, but here are my faves:
*Fiesta Cheese Log: Spicy jalapeno, onion and tomato. Crumbled corn chips.
*Fruit Log: Diced apples, grapes and maple syrup.
*Veggie Log: Diced bell pepper, carrots, chives and dill. With olive oil.
*Greek Log: Olives, thinly sliced grape leaves and crushed walnuts with maple syrup.
*Italian Log: Tomatoes, fresh basil, oregano, capers, sauteed mushrooms and olive oil. With balsamic vinegar.
*California Log: Crushed almonds, citrus juice, chopped artichoke hearts, sunflower seeds and diced dates. With olive or almond oil.
*Central Park NYC Log: Raw crushed cashews, diced 'big' apple, maple tree syrup, 'bird-lover' sesame or poppy seeds, and organic chopped arugula. (Serve with bagel chips)
*Miami Log: Chopped mango, lime juice, cayenne and cilantro with Brazil nuts.
*Sweet 'n Savory Log: Maple syrup, strawberry jam, olive oil, crushed walnuts, cinnamon, raw sugar sprinkle.
*Health 'nut' log: flax seeds, sunflower seeds, crushed raw nuts (mixed), apple cider vinegar, hemp oil, whole fresh blueberries.
*Holiday Log: Chopped roasted chestnuts, raw pecans, pomegranate seeds, tangerine juice with olive oil and a thin layer of warmed butternut squash/maple puree on the bottom of the plate. Set cold cheese on top of squash.
*New Year Festive-Detox Log: Diced raw fennel, diced apples, lemon zest, chopped parsley, apple cider vinegar, agave, macadamia oil drizzle.

Seasonal Fall Produce: Five to Try, and Why.

2009-11-07T15:58:00.000-05:00

Seasonal fall produce. That phrase evokes visions of persimmons, tangerines, butternut squash, pears, pomegranates and mandarins. All foods that give me the warm fall fuzzies inside.

Seasonal: In Style for Foodies. The word seasonal, is quite the trendy buzz word nowadays. You'll find chefs and foodies everywhere spouting off on the glories of using 'in-season' ingredients. Who is in on this trend? Everyone from Michelin Star restaurants like Jean Georges, the New York Times Food Section critics, the judges on Top Chef and even the foodie hosts on Food Network Shows. If it's not seasonal, why even bother.

Trendy Food Terms. Other buzz words include: local, organic, sustainable, fair trade and hydroponic. So if you are serving strawberries and peaches in winter, you probably don't get the seasonal thing. "But what grows in winter?!" ...the newbies ask. There are plenty of produce items that are seasonal to fall and winter. So enjoy them with your fireside hot cocoa and dusty fall leaves..while you can. See five seasonal foods and why you should be eating them...

Seasonal Fall Produce

1. Pomegranate
Pomegranate flavored everything is so trendy nowadays. But the nutrition and taste of a pomegranate will never go out of style. Try fresh pressed juice, add the seeds to salads and savory dishes. You can even make delicious festive party drinks using pomegranate juice. Sweet, tart and crisp. Tastes like the holidays to me.
Why Eat This: Pomegranate juice is an excellent source of potassium, vitamin K and is particularly high in three types of polyphenols (antioxidants): tannins, anthocyanins, and ellagic acid. Studies have shown that pomegranate juice may be effective in promoting prostate and cardiovascular wellness.

2. Pears
So many pears, so little time. Pears range in variety from the elegant Bosc and the large Comice to the more standard varieties like Bartlett. I recently picked up a bag of Seckel pears at my local farmer's market. They are tiny little pears that resemble mini-bosc's with a smoother skin. They were fantastic! I highly recommend seeking out the Seckel Pear. Plus, they are so darn cute.
Why Eat This: Pears are a great source of fiber, vitamins C and K and the important electrolyte potassium.

3. Winter Squash
There are so many varieties of winter squash. I am obsessed with trying them all! But the most well known (all are varieties I have seen at my local Whole Foods Market) include: pumpkins, butternut squash, acorn squash, carnival squash, hubbard squash, kabocha squash, speghetti squash, banana squash, delicata squash, buttercup squash, sweet dumpling squash and turban squash. My personal favorites are a white acorn squash variety, butternut squash, delicata squash and buttercup squash. You really can't go wrong with butternut squash because it is always a crowd pleaser and contains fewer seeds/more flesh than most other varieties.
Why Eat This: Winter squash are high in vitamin A and fiber. Super cleansing and sweet tasting whole food complex carbohydrate. If you like sweet potatoes and pumpkin pie, I'd suggest getting creative with winter squash. Go for darker colored squash for a higher concentration of vitamin A.

4. Hachiya Persimmons and Fuyu Persimmons
There are two varieties that you will find in most any store this fall and winter season: Fuyu and Hachiya. Fuyu's are the short and stout variety (they look kinda like a tomato). Fuyu's can actually be eaten while slightly firm (although I still prefer them soft). Hachiya persimmons are the more traditional pointy variety. DO NOT eat a Hachiya until it is super-soft and mushy inside. The longer a persimmon or fuyu ripens, the sweeter, creamier and 'liquid' it will be. You can literally eat the flesh of a super ripe hachiya (or even a fuyuy) persimmon with a spoon. Delicious! Eating a hachiya persimmon before it fully ripens, is like biting into a sweater. And that experience can scar you for life into hating persimmons. I think most foodies will agree that persimmon and fuyu season is a welcome time of year. I recently bought several creamy orange colored hachiya gems and let them sit in my fruit bowl for weeks until the ripened. A true lesson in patience.
Why Eat This: Persimmons are a great source of vitamin A, B6, C and manganese. One persimmon can have 6 grams of fiber! That's more than an apple.

5. Winter Citrus
If you've only been eating oranges, you're missing out! Winter citrus offers some of the sweetest, juiciest and freshest flavors and citrus varieties all year round. Winter citrus includes: Oranges, Mandarins, Grapefruit, Tangerines and more. There are many exotic varieties of mandarins and tangerines that each have a unique flavor. Some are ultra sweet while some are bright and tart. Some citrus is rich and juicy like Valencia oranges (perfect for juicing) while other varieties like Navel oranges are perfect for peeling and eating because of the sturdy flesh.
Why Eat This: All varieties of winter citrus are rich sources of vitamin C; they contain potassium and citric acid; and their peel contains valuable aromatic oils. Citrus pith contains bioflavenoids, needed by the body to absorb vitamin C.

Other seasonal fall foods include:
Fruit: cranberries, apples, grapes, guava, huckleberries, passionfruit, banana, lemons, papaya, pineapple.
Veggies: Avocados, Bok Choy, Broccolini, Cabbage, Carrots, Celery, Leeks, Mushrooms, Onions, Parsnips, Bell Peppers, Potatoes, Acorn Squash, Broccoli, Brussels Sprouts, Butternut Squash, Cauliflower, Celery Root, Chayote Squash, Radishes, Garlic, Ginger, Jalapeño Peppers, Kumquats, Mushrooms, Pumpkins, Quince, Rutabagas, Sweet Potatoes, Swiss Chard, Turnips, Winter Squash.
*just make sure to (try) and buy organic, local and sustainable produce! Farmer's Markets (even in fall/winter-if you can find one) are best!

Chestnut Choco Cake. Pumpkin Cream Frosting.

2009-11-06T15:12:00.005-05:00

6am. Half-awake. In bed. Under the Covers. My drowsy mind was brain-storming for my chestnut post. Nutrition facts, snack ideas - an easy, informative post. But a little boring for a Friday. Two post day, I decide. Chestnuts. Chestnuts. Chestnuts. What can I do with a chestnut that's sweet, fun, creative and TGIF-esque? Hmmm. Roasted Chestnuts. Canned Pumpkin. Vegan Chocolate Chips. Maple Syrup. Raw Pecans. Vegan Cream Cheese. Cinnamon. Vanilla Sugar. Formidable ingredients. All yummy. But together? In a chocolate-chestnut-creamy-pumpkin dessert? Hmm... I fell back asleep....

9am. Fully Awake. I suddenly recalled dreaming about some crazy-creative recipe: Chestnut Choco Cake with a Cinna-Pumpkin Cream Frosting. Wow. Should I do it? What would Martha do? Oh who cares, I'm so making my dreamed-up chestnut dessert recipe. Get my recipe and check out the results...

Taste Test. I couldn't wait to try this creation. I had no idea how it would taste, but oh my it smelled divine! The pumpkin puree was fragrant and added a fluffy moisture to the cake. The aromatic combo of cinnamon, chestnuts and vanilla almost knocked me over when I pulled the cake out of the oven. If "sweet fall breeze" had a perfume fragrance, that smell would be it. Hmm, maybe I should brand that. Anyways, back to the taste test. First bite: yum! Super moist pumpkin cake. Those large chewy soft chunks of chestnuts are amazing. I actually wanted more chestnut chunks! (Feel free to add as many as you'd like to your batter.) The speckled bits of chocolate chips were a nice touch, but actually not necessary. You can leave them out for a lower-calorie treat. The chestnuts stood out well all on their own. Yum. The frosting was the perfect accent. It smelled like cinnamon, vanilla and pumpkin. Beautiful orange color. I loved the spice accents in both the frosting and the cake. Don't skimp on those high quality spices.

What's in a Name? Blondies or Cake. Hands down, this is a dessert. Aka, treat. But perhaps a treat to be eaten with tea, coffee or chai. At first I wanted to call these 'blondies' aka vanilla brownies, but then I realized that they really bake up light and fluffy like a cake. However, because this recipe has so much 'good stuff' in it (not simply flour and sugar like a traditional 'cake') I wanted to call it a tea cake. But I ended on just plain old 'cake' branding for it. :) And by good stuff in it, I mean whole wheat flour, pumpkin puree, pecans, chestnuts, spices and soy milk. Whatever you call it, it's delish. Oh, and the sweet pumpkin cream frosting certainly sweetened up the 'cake' part of the deal...

Chestnut Choco Cake with a Cinna-Pumpkin Cream Frosting
vegan

Cake Batter
dry:
2 cups whole wheat flour
3/4 cup raw vegan sugar (evaporated cane juice)
1 Tbsp baking powder
1 1/2 tsp sea salt
1 Tbsp Vanilla Powder Flavoring
*You can also use vanilla extract as a substitute if needed
dash of cinnamon
dash of nutmeg
wet:
1/2 cup melted vegan buttery spread
1/2 cup canned organic pumpkin
1/4 cup vanilla soy creamer
1 cup vanilla soy or hemp milk
Batter Fold in:
1 cup vegan chocolate chips
1 cup roughly chopped chestnuts
Drizzle:
1 Tbsp maple or agave syrup
pinch of salt

Cinna-Pumpkin Cream Frosting:
6 oz. vegan cream cheese
2-4 Tbsp vegan buttery spread
*more buttery spread will make a richer frosting
1 Tbsp Vegenaise
1/2 tsp salt
1/2 tsp spices (cinnamon/nutmeg blend)
3/4 cup canned pumpkin
4-6 Tbsp maple syrup
1 Tbsp soy creamer
5 Tbsp raw pecans
1 tsp arrowroot powder (optional)

Topping: Leftover Raw Pecans, chopped

Directions:

1. Pre-heat oven to 375 degrees.

2. Grease with spray oil, a casserole dish.

3. Add all dry tea cake ingredients to a large mixing bowl. Mix well.

4. Add in the wet ingredients. Stir until well blended. You should have a fluffy dense batter. It will not be of liquid consistency.

5. Fold in the chopped chestnuts and chocolate chips.

6. Pour batter into casserole dish. Smooth out batter to edges with a knife or back end of a spoon. Drizzle better with a bit of maple or agave syrup and a sprinkle of sea salt.

7. Place in oven and bake for 25-30 minutes. Or until a light brown crust forms on the edges and the cake begins to pull away from dish.

8. Prepare the frosting. In a food processor, add all the frosting ingredients except the pecans, maple syrup and creamer. Blend until smooth. The frosting will be thick.

9. Add the maple syrup and creamer slowly. Lastly, add in the raw pecans and blend until smooth. Do a quick taste test and adjust flavor to taste (salt, sweetness, creaminess, nuttiness). Don't worry if the frosting consistency seems watery. It will firm up in the fridge.

10. Pull cooked cake from oven and allow to cool. Stick frosting in the fridge for at least 2 hours.

11. When both the cake and frosting have cooled, you can frost the cake. Sprinkle with leftover chopped raw pecans. Slice into squares.

12. Serve cool. Store in fridge.

Notes:
Vanilla Powder - *I used a vanilla-sugar sprinkle that I found at Williams and Sonoma. Similar to what you might sprinkle on your chai latte at Starbucks.

Seasonal Chestnuts: Health Nut Snack. All Year Round!

2009-11-06T11:17:00.006-05:00

If you're like most people, you probably only eat roasted European chestnuts during the fall and winter seasons. You consider them seasonal. But snackable? Year-round? Yes! The nutritional facts (and taste) say it all: Chestnuts are full of flavor, yet much lower in fat that other nuts.

Chestnut Recipes. So what can you do with a roasted chestnut? A lot! Yes, chestnuts are a traditional ingredient in holiday favorites like chestnut stuffing and chestnut gravy, but the year-round recipe possibilities are endless. And easy-open roasted/peeled chestnut snack-pouches make adding chestnuts to your diet super easy.

Chestnut Ideas. You can chop, crumble, add whole, candy, saute or crush roasted chestnuts into just about any recipe: cookies, rice, pasta, breads, biscuits, salads, pies, muffins, smoothies or even use them as a dessert topping. Vanilla soy pudding with warm maple chestnut drizzle - yummy! Your new-found chestnut creativity may take some getting used to, but once you taste these creamy crumbly little nuts you just may get hooked! Check out my review of "Chestnut Snack in a Pouch" and get nutrition facts...

Straight from a pouch! You may have seen a semi-new handy-dandy snack idea: chestnuts from a to-go pouch. Yup, instead of a sack of peanuts or almonds or trail mix, you can now munch chestnuts on the go-as an everyday snack. How do they taste? I found them delicious and cravable!

Are Chestnuts 'Nuts'? Does this chestnut-craze sound a bit 'nutty' to you? Well it should. Chestnuts are indeed nuts, but unlike most nuts, they are very low in fat. Chestnuts are high in complex carbs and even a good source of vitamin C. You can now find chestnuts for sale in snack sized pouches. Simply open and eat! You can also warm them in the microwave for a few seconds. I like to warm a handful in the microwave, and crumble them right over my salad or into my mashed sweet potato.

Nutritional Info on Chestnuts (from a pouch, roasted , peeled):
Serving Size: 3 chestnuts, roasted.
calories: 69
fat: 1g
protein:1g
carbs: 15g
fiber: 1g
Vit C: 12% RDA
Potassium: 5% RDA
B6: 7% RDA
Manganese: 17% RDA
Flate: 5% RDA
Thiamin: 5% RDA

Product Review: Raw snack sized chestnuts
Shelf-Appeal: Small easy open bag.

Label Check: Very low in fat, high in fiber and Vitamins C and B6.
Only 50-60 calories per ounce. (Cashews have 160 calories)

Taste Test: Nutty, creamy, crumbly texture. Sweet yet savory from the high starch content. Almost like a soft, puffy pecan. Great stand-alone snack or as a flavor enhancer to many dishes.

Price: Small pouch was $3.99 at my corner health food store. About 3 snack servings in there.

Last Word: Different. Very different. Certainly breaks the boredom if you are a nut-snacker. Get creative with chestnuts, your recipes will thank you.

A few more chestnut nutrition details here:
http://caloriecount.about.com/calories-chestnuts-raw-i12098

http://www.chestnutsforsale.com/nutrition_chestnuts.htm

Vegan Thanksgiving 101: Tips, Advice and the Basics.

2009-11-05T12:21:00.003-05:00

Bring on my Vegan Thanksgiving! I'm so ready. Wait, you're not? Ah, I've been there. You're up half the night with nightmares of maple-glazed Tofurkys, drowning in a sea of vegan gravy. You have wild dreams of sliding down fluffy rice-whip-clouds into cinnamon pools of perfect pumpkin pie. Any mention of 'the holidays' and you break into a cold sweat and convince yourself that it's still October. And the snowman/snowflake/tinsel-infused 'holiday aisle' at your local drug store is making you nauseous. Holiday cards and Carol of the Bells already?! "Uh, not quite ready!" you plead, throwing your arms in the air, "...my Halloween costume is still draped over the towel rack in the bathroom!"

But don't fret, your vegan Thanksgiving feast will be a smash hit, if I have anything to do about it. But before you can start mashing the potatoes, boiling the cranberries and dotting your yams with Dandies marshmallows, there are a few basics to grasp. So whether you are a seasoned vegan Thanksgiving pro or a total lost newbie, these tips will calm your anxiety and hopefully put your Tofurky nightmares to rest. Check out my Vegan Thanksgiving 101: the basics...

Vegan Thanksgiving 101

The Basics: Ingredients Substitutions
It's easy to 'veganize' even the most traditional of Thanksgiving menus. Just stick with a few basics when it comes to ingredient substitutions:
Non Vegan Ingredient - Substitution
Butter - Vegan Buttery Spread, Earth Balance brand
Milk - Soy Milk or (hemp, rice, almond, grain non-dairy milks)
Cream/Evaporated Milk - Soy Creamer, Plain Flavor
Sausage - Vegan Sausage, Field Roast brand
Eggs - depends on use. Possible subs: nut meal/ground nuts, soy yogurt, fruit puree, silken tofu, bean puree, vital wheat gluten
Gravy - Vegan Gravy
Chicken Broth/Stock - Vegetable Broth
Cheese - Vegan Cheese, Follow Your Heart brand
White Sugar - Maple Syrup, Agave Syrup, Raw Vegan Sugar
Bacon - Tempeh Bacon
Turkey - So many options, wait until my 'main event' post in this series!

The Basics: General Tips and Advice.

*Well Spaced Prep Schedule. DO NOT leave all your kitchen work until the day of Thanksgiving. That will make you nuts. There are plenty of dishes that can be made ahead of time and stored in the fridge, such as cranberry sauce, pies, appetizers, cold veggie dishes and salads. If you can make ahead - do it. Thanksgiving isn't about perfection, it's about family and friends. You'll want to spend more time with your guests that making everything day-of fresh. And guess what, some dishes actually taste better sitting in the fridge for a day!

*Outsourcing. Yes I'll admit that sometimes I get tempted to simply send in my entire Thanksgiving meal order to Whole Foods and put my kitchen to rest on Thanksgiving. But then I stop stressing and remember how much I love to cook and how satisfying a homemade Thanksgiving meal can be to make and eat. But guess what, it's perfectly OK to outsource a few of your meal items. Pies can be purchased from vegan bakeries (like BabycakesNYC and One Lucky Duck here in NYC.) And you can even get gourmet vegan cheese online from Dr. Cow. And if you really want to order something from Whole Foods or another vegan-friendly establishment, go for it. I won't tell. But the more you make yourself, the better.

*Dish Labels. Be sure to place little labels in front of your dishes if you are not going to be around to explain what is in them. This applies mostly to the "appetizers table". Labels aren't needed for the dinner table. Discussing your dishes outloud makes for perfect dinnertime conversation.

*Green Meal: From Glass to Plate to Farm. Keep in theme with your cruelty-free 'green' Thanksgiving feast and make sure to add a few green accents to your meal. Don't use paper/disposable plates or napkins (even for appetizers). Also, make sure to purchase organic ingredients and biodynamic and/or organic wines. Sustainable and local ingredients are always a plus! Head to your local farm market for some locally harvested fall squash or locally made vegan apple butter.

*Adopt a Turkey. Celebrate your vegan Thanksgiving by donating to a Save a Turkey fund. My fave it the Adopt a Turkey fund. www.adoptaturkey.org

*Bring-a-Dish. It's always nice when guests offer to bring a dish. Let them! But be sure to communicate that you are having a vegan Thanksgiving meal. If your guests offer to bring their favorite non-vegan dish, it's your call as to whether you want a 100% vegan table or not. You can always politely challenge them to 'veganize' their dish. Offer your advice on ingredient substitutions they can make. Most cooks will like a good kitchen challenge!

*Traditional vs. Progressive. You'll want to keep a good balance of tradition and innovation in your dishes. If you want to have tempeh sticks, seitan skewers and braised tofu at your table - that's great. Just be sure to keep the basics around: cranberry sauce, stuffing, mashed potatoes, gravy, rolls, fall veggies and marshmallow topped sweet potatoes all vegan of course. Thanksgiving is all about traditions, savoring the old and creating the new!

*Homemade-Musts. There are a few things I beg of you to make from scratch (And not a store-bought mix) 1. Stuffing. Please don't buy the boxed or bagged mix. It is always overly seasoned with salt and sometimes chemicals! Use your own day-old bread, the flavor difference is like night and day. 2. Cranberry Sauce. OK, I love that jellied straight-from-the-can stuff too. So I like to have a variety of cranberry sauces. One I make from whole berries and maybe one with the can ring lines...just for old times sake. 3. Pie. If you want to buy your pie from a seasoned vegan baker, go ahead. But those mass-made supermarket pies are no substitute for the real homemade thing. 4. Mashed Potatoes. No instant potatoes please. 5. 'Yams' Just because it says yams on the can doesn't mean they taste like yams. Please use real whole fresh sweet potatoes for all your 'yam' dishes. 6. Gravy. Make it from scratch. It's too easy. Vegan-gravy-in-a-can subs need not apply.

The Basics: Guests.
* Get an RSVP. Be sure to get a count of your expected guests. Sure this may change last minute, but getting an early estimate is essential to menu planning.
* Special Diets? Give your guests the same respect that you expect when dining out - ask them if they have any special diets, food allergies, dislikes, likes or other dietary restrictions. Are they on a low fat diet? Low sodium? Kosher? Gluten-free? Get this info before you start menu planning.
* Schedule. Communicate to your guests how the day will progress. In your invite you may want to give an estimate time for when drinks/appetizers will be served and when the expected main meal dinner time will be. Even a casual schedule can be helpful to guests, especially if they have low blood sugar issues or might be diabetic.

The Basics: Kid Guests.
* "I don't like green beans!" Be sure and ask the parents if their kids have any specific hates or loves when it comes to food. Also be sure to ask about food allergies or sensitivities.
* The V Word. Young kids won't know what vegan means. And quite frankly that's OK. Don't try to force the word vegan into a discussion about the food. It doesn't have to be vegan pumpkin pie. It's just pumpkin pie! Just let the kids eat and enjoy. Let the parents do the food discussions with them later - if they choose.
* Hot Dog or Soy Dog? Most kids will eat something that looks familiar. If they see a slice of pizza, they will eat it, even if they don't know that the pizza has a gluten-free crust and is topped with soy cheese and soy pepperoni. So make sure that you have some food options that look simple, traditional and kid-friendly. Kids don't care about the lemon confit drizzle or the garlic puree garnish.
* The Anxious Parent. If the parents insist on bringing some non-vegan dishes for the kids 'just in case' - let them. A gracious host makes for happy guests. And I'm guessing the kids won't be able to stop scarfing your cheesy tempeh sticks and butternut squash dip.

The Basics: Pre-Meal. Make a Good First-Veggie-Impression.
* No veggie sticks! OK, some veggies sticks are OK, but make sure you have some awesome hearty vegan dip to go along with them. You don't want to start off with a cliche munchie.
*Keep it Simple. Don't go overboard on the fancy appetizers. You know your main meal is going to be labor-intensive, so make sure your apps are easy! Anything you can make ahead and simply pull out of the fridge or warm/toast up in the oven is best.
* Vegan Tasting. I like to make my appetizers traditional, yet vegan. I'm not going to put a big plate of tempeh cubes with flax seed crackers as appetizers. I'd rather put out some butternut squash dip and vegan cheese and crackers. Why? Unless your guests are seasoned vegans, they might get scared off by too many new ingredients at the start of the meal. Give them some familiar looking basics to warm their palates. Leave them wanting more!
* Beverages. Make sure to have plenty of beverages on hand when your guests arrive. And not just of the alcoholic kind! Travel can leave your guests feeling dehydrated, so a plentiful supply of water, coconut water and fresh fruit juice is a great idea. Self serve pitchers make it easy on you.
* Palate Cleansers. I love palate cleansers. Fresh pressed ginger-lemon-apple juice is a great one. Or a small spoonful of zesty lemon sorbet. Some raw fennel sticks are a great digestive and palate cleanser. Or even lemon ice water will do the trick. If you serve your pre-meal palate cleanser in individual small cups/spoons your guests are more likely to engage in the 'palate cleansing' process.

The Basics: Turkey-Free Thanksgiving.
*Beyond Tofurky. There is something psychologically pleasing about having a 'centerpiece dish'. And you guests will probably agree. No turkey on Thanksgiving? Quite a stretch for some. But there are so many options for a meat-free meal. Yes you can buy a Tofurky. That's the mindless and I'll admit, 'fun and kitchy' thing to do. Or you can do a less traditional protein main-dish from ingredients like tepeh, seitan or tofu. Or you can do some savory beans paired with rice. Lentils are fabulous. Vegan Sausage is always a crowd-pleaser and even an elegant pasta or risotto dish may do the trick. Remember, you don't need a "main event" dish as a turkey-substitute, but if you want one the options are out there. I'll have more on this later in the series.

The Basics: Inspiration!

*Inspire Me. My favorite part of Thanksgiving is actually the menu planning! I love to get creative with my ingredients, themes, twists on tradition and innovative recipes. Its not hard to find Thanksgiving inspiration all around you this time of year: plump pumpkins, magenta cranberries, dusty fall leaves, apple butter, crisp air, barrels of fresh apple cider, steamy muffins, spiced holiday chai, lumpy bumpy squash varieties with character, shiny tangerines, persimmons, nutty crumbly chestnuts, warm coats, squishy scarfs and that mellow blue dusk sky. Fall is everywhere, go out and taste it.

Vegan Thanksgiving Recipe Series: Healthy Happy Feast.

2009-11-03T16:15:00.004-05:00

I know, you're still dusting the Halloween glitter out of your hair, and the last thing you want to do is start thinking about planning for the holidays. Especially the always work-intensive Thanksgiving Dinner feast! That's why this year, let me do all the brainstorming, test-kitchening and menu planning for you. All you have to do it read, shop and cook your way to the best vegan Thanksgiving celebration ever. If I can do it, so can you. And yes, even the carnivore(s) in your life will love these recipes.

You Be the Host. If you'd like, you can pick and choose from my series recipes and make a few to bring over to your not-vegan relatives' homes. Perfectly fine, I've done this many times. But if you're super adventurous, try hosting Thanksgiving Dinner at your home this year. And don't be shy about the 'vegan' part. I find that most people are thrilled about trying something new (and healthier) for Thanksgiving. Most non-veggies have had turkey and gravy so many times that a vegan Thanksgiving might actually sound like a thrill! Love it or hate it, at least try it. Thanksgiving is the perfect time to experiment with vegan recipes because of the nature of the meal - there are so many items on the table to choose from, you are bound to fall in love with a few. So check out my Vegan Thanksgiving recipe series schedule...and start sending out those invites!...

Vegan Thanksgiving Recipe Series: Healthy Happy Feast!

Thurs, Nov 5th: Vegan Thanksgiving 101 - the Basics.
Sun, Nov 8th: Appetizers - Before the Meal Munchies.
Tues, Nov 10th: Beverages - Before, During and After the Meal.
Thurs, Nov 12th: Stuffing - A Trio of Flavors.
Sun, Nov 15th: Cranberry Sauce - No Can Opener Required.
Tues, Nov 17th: Potatoes and Side Veggies.
Thurs, Nov 19th: Perfect Proteins - Cruelty Free.
Sat, Nov 21st: Desserts - There Will be Pumpkin Pie.
Mon, Nov 23rd: Breads and Grain Sides.
Wed, Nov 25th: Putting it All Together - Last Minute Tips.
Thurs, Nov 26th: HAPPY THANKSGIVING.
Fri, Nov 27th: Leftovers - the After Party.

Excited? So am I!

Windsor Castle Goes Vegan! ...for a Day.

2009-11-03T11:45:00.000-05:00

I can see the British tabloid headlines now:
"The Royals Have Gone Vegan!"
"Royal Castle Gets Veganized!"
Then in small print it will say,
"...for one day."
Find out more, read the menu (and my one annoyance with it) and wait, what's a cobnut?...

I love reading menus. Special event or gourmet tasting menus are my favorite. So much thought goes into planning them. So when I found out that Windsor Castle's special event menu "went 100% vegan" for a day, I was giddy with a royal glow. Meat-free royal dining! Love it. Goodbye wild boar and plum pudding, hello wild mushrooms and fresh fruit reductions! Who says tradition can't be turned upside-down for a day?

Long Live the Vegans! Well, for a day anyways. It took an 'act of God' to convince Windsor to go vegan for a day - literally! The veganized menu was for the ARC Event: Many Heavens, One Earth: Faith Commitments for a Living Planet. What do you do when you gather a wide variety of faiths and religion-based diets all at one dinner table? You can't serve meat. And in fact onions and alcohol were off the list too. Solution: go vegan! Everyone is happy, no one gets offended and everyone eats deliciously. I drooled over the menu. I tip my hat (or crown?) to the chef! Hazelnut oil, mushroom pearl-barley risotto, roasted cobnuts and red grape reduction anyone? Yum. Wait, what's a cobnut?

Vegan banquet menu for Windsor Castle

STARTER
Salad of roasted English pear steamed celeriac and oven roasted cobnuts
Frizee leaves tossed with a hazelnut oil and lemon oil dressing
Served with a red grape reduction
Ciabata bread served with olive oil

MAIN COURSE
Portabello mushroom stuffed with artichoke, red onion and thyme
Set on pearl barley and butternut squash risotto with Gremolata oil
Roasted root vegetables to include carrots, parsnips and beetroot turned with baby chard

DRINKS
Cranberry & fresh orange cocktail
Jugs of iced tap water and lemon on the tables
(No dessert due to extremely tight schedule)

Royal Vegan Terms. FYI, Here are a few items on the menu that you may need terminology for:
Cobnut - The large edible nut of a cultivated variety of hazel.
Celeriac - also known as 'celery root,' 'turnip-rooted celery' or 'knob celery'. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves.
Gremolata - a chopped herb condiment typically made of garlic, parsley, and lemon zest.
Pearl Barley - is barley processed to remove its hull and bran. Barley must have its fibrous outer hull removed before it can be eaten; pearl barley is taken a step further, polished to remove the nutritious bran layer.*Kathy says: Hmm..why didn't they just leave the nutritious bran on the barley? Boo that!

My Annoyance: No Dessert??? The no-dessert thing makes me weep. Just imagine these regal religious leaders all biting into a glorious chocolate-frosted Babycakes vegan cupcake. Or perhaps a scoop of some Pecan Salted Caramel vegan STOGO ice cream or maybe a vegan milkshake from Lulu's Sweet Apothecary. Or maybe a raw vegan One Lucky Duck Mallomar! I say, skip the starter, just give them a dessert! It's vegan - no guilt!

Bravo Windsor Castle! Very pleased with this news story. What's more traditional that royalty? And the fact that they figured out to serve a vegan meal makes me want to hail to the Queen and salute the guards! ...or something like that.

You can read all about it at these links:

Telegraph UK - Meat Off the Menu as Windsor Castle Goes Vegan
PDF Menu - Vegan at Windsor Castle
Windsor Castle.org ARC Event info and photos

And good job on choosing a mushroom-based entree! Vegan eats are so mushroom-friendly. The mushrooms salute you! -->

Contest-Worthy (Sometimes Winning) Recipes: My Top 5.

2009-11-02T19:53:00.008-05:00

It's always nice to be recognized. And today when I found out that I won 2nd place in the Whole Grains Council, "I Love My Whole Grains" recipe contest, I was grinning ear to ear. I am in no way, shape or form a seasoned recipe contest participant, I've only entered a handful of humble recipe/photo contests. However, I am proud to say that I have won or placed in a few. I am always especially thrilled when one of my recipes (which are always vegan) win or place in a mainstream-food recipe contest. So while you definitely won't see me competing in the Pillsbury Bake-Off (even though the top prize is 1 million bucks) I do love entering my vegan recipes in a few inspiring (and healthy-friendly) contests here and there. And I'd like to share with you my contest recipes. I'm proud that two of the contests were associated with two of my fave chefs: Bobby Flay and Eric Ripert. Check out my Top 5 Contest-Worthy (Sometimes Winning) Recipes. (and find out what I won)...

Kathy's Top 5 Contest-Worthy (Sometimes Winning) Recipes:

1. Recipe: Spicy Mushroom Blossom Bowl
Contest: FLAYvors of Washington Bobby Flay Grill-it Challenge
Contest Entry: Photo/Video/Recipe
Place: One of 20 Finalists chosen from a nation-wide pool of entrants.
Prize: Autographed copy of Bobby Flay's Mesa Grill Cookbook.
Blog Post..

2. Recipe: Kitchen Sink Granola Bars
Contest: "I Love My Whole Grains" by the Whole Grain Council
Contest Entry: Photo/Recipe
Place: 2nd Place Winners category
Prize: A LOT of free 'whole grain' products...from various brands like Barbara's Bakery and Barilla Pasta.

3. Recipe: Salsa Verde Guacamole
Contest: AvecEric.com - Cinco de Mayo Food Photography and Recipe Contest
Contest Entry: Photo/Recipe
Place: Grand Prize Winner
Prize: Olympus Stylus Tough Camera
Blog Post.

4. Recipe: Lemon-Aide Tofu Cups (spin on my lemon custard bars)
Contest: Tofu Takedown Cookoff NYC
Contest Entry: In-Person Cookoff/Taste Test
Place: Judges Award: "Best Disguise of Tofu"
Prize: A few awesome chef/kitchen tools and a nifty tofu-takedown certificate :)
Blog Post.

5. Recipe: The Perfect Roasted Pepper 101
Contest: Grubs Club Food Photography Contest
Contest Entry: Photo
Place: Honorable Mention/Runner's-Up
Prize: none
Blog Post.

Fifty Creative (and yummy) Uses for Vegenaise Spread.

2009-11-01T14:18:00.009-05:00

"You can eat it with a spoon." She said.
"Eat what with a spoon?" I asked.
"Vegenaise. OMG, it's so good." She replied.
"Yuck. I'm not a big creamy-condiment fan." I scrunched my face.
"Just try it." She answered. I tried it. Loved it.

Vegenaise was invented in the early 1970's by the Follow Your Heart (FYH) brand, which originated in Topanga Canyon, California as a hippie-vibed vegetarian cafe/market. Since then, both the store and innovative product brand have gained a loyal fan following. And yes, you can eat Vegenaise with a spoon. But why do that when I've come up with Fifty creative uses for Vegenaise Spread...

VGP Trend Product. Vegenaise was on the "product trends" list from my Veggie Girl Power interview series. I'm always trying to get more foodies and chefs (veg or not, mayo-lovers and mayo-haters) to try it.

Vegenaise Facts:
*Facts obtained from the Follow Your Heart website.

*Vegenaise or Veganaise? Why is a vegan product, called Vegenaise instead of Veganaise? Here's the answer from Follow Your Heart: "When we first invented Vegenaise in the early 70's, the word vegan was not widely recognized. We named it Vegenaise for vegetarian-mayonnaise."

*4 varieties of Vegenaise: Original (Blue Label), Expeller Pressed (Green Label), Grapeseed Oil (Purple Label) and Organic (Gold Label). There is also a reduced fat version with a yellow label. However, I have yet to see that one in stores.

*Mayo Alternative? Sort've. "The Federal Standard of Identity specifies that mayonnaise must contain eggs. Vegenaise is egg free. Therefore, it comes under the FDA category of Dressing and Sandwich Spread."

*Why is it healthier than mayo? "Vegenaise is 20% lower in total fat than ordinary mayonnaise. It has approximately nine grams of fat in a serving. However, do to the fact that it is egg and dairy free, Vegenaise is very low in saturated fat, and has absolutely no cholesterol. Vegenaise contains no hydrogenated or partially hydrogenated fat and no transfat."

*Common Allergens/Special Diets: Gluten Free. Vegan. Egg Free. Milk Free. Corn Free. Honey Free.

*Sodium Content? "Vegenaise is actually low in sodium. It contains about 80 milligrams per serving."

*Refrigeration Required? Yes, (and no). "Unlike mayonnaise, since Vegenaise contains no eggs, there is no health risk associated with lack of refrigeration. We have simply found that Vegenaise tastes best when kept refrigerated. Even, if it is accidentally put in the pantry for a day, there is no need to worry. If it still looks and tastes good, it's almost always okay."

The list! Here are my 50 creative ideas for Vegenaise. Some of the ideas are commonplace, and some are uber-creative. Don't knock it until you've tried it! Who knows, you may find that "Vegenaise-infused muffins" or "Vegan-Wasabi-Mayo" are your new fave foodie ideas.

Fifty Creative (and yummy) Uses for Vegenaise Spread

1. Salad Sandwiches. Substitute Vegenaise and a vegan protein in virtually any 'salad sandwich' recipe. Vegenaise's bright perky flavor beats out traditional mayo in taste and health.

2. Salad Dressings. Make 'creamy' salad dressing from scratch using Vegenaise, healthy fat oils, vinegar, lemon juice, tahini salt pepper and fresh herbs....just to name a few ingredients.

3. Vegenaise Garlic Bread. Use Vegenaise in place of 'butter' on your next garlic bread recipe. Toasts up creamy and flavorful!

4. Vegenaise-spread Muffins! Spread on muffins. Better than artery-clogging butter.

5. Soy Blended. Blend Vegenaise with soy sauce and a bit of maple syrup for a unique salty-sweet dressing dip.

6. Vegan Cole Slaw. Whip up tangy sweet vegan cole slaw in a snap with Vegenaise instead of mayo.

7. Lemon 'Mayo'. Blend Vegenaise with lemon juice and black pepper for lemon-pepper vegan mayo.

8. Baked Potato Craving? Satisfy that craving for a classic baked potato by adding Vegenaise and fresh chopped chives to a foil wrapped baked golden potato.

9. Sweet Sauce. Maple Syrup whipped into Vegenaise makes a simple sweet sauce that can be drizzled on just about anything you choose.

10. Got Spinach? Try a VSP: Vegenaise spread in a pita that's stuffed to the brim with raw fresh spinach leaves.

11. Pizza Spread. Spread it right on pizza. A small dab brightens up any pizza. (Especially one that may be cheese less due to an absence of vegan cheese!)

12. Vegenaise Ranch Dip. Make a vegan ranch dressing/dip with it.

13. Vegenaise Savory White Sauce: Vegenaise, roasted garlic, olive oil, citrus juice spritz, salt, pepper. Goes great with pasta and mushrooms.

14. 30 second Lemon Custard. Mix 1 Tbsp of Vegenaise into a lemon soy yogurt cup. Watch it instantly turn into a light yellow, creamy dessert with a custard-like flavor. Can be repeated with any yogurt flavor, although lemon is my fave.

15. Toast. Vegenaise on sprouted grain toast is a yummy way to start the day.

16. Spinach Dip. Substitute it for 'mayo' in any classic spinach dip recipe.

17. Spicy Potatoes. Pair roasted potatoes with spicy harissa. Then add a dollop of cool creamy Vegenaise to calm the spicy flavors.

18. Soup Topping (Dollop). A tiny dollop of Vegenaise perks up virtually any vegan soup recipe.

19. Out of Vegan Sour Cream? Vegenaise can easily be used as a 'sour cream substitute' for your Mexican tacos, burritos and enchiladas. Ole!

20. Sweet Potato Mash. Mash it into sweet potatoes for a creamy bold flavor.

21. Tempeh Dip. I love dipping tempeh cubes or strips into a simple dollop of Vegenaise.

22. Saute Add-in. I love adding a bit of Vegenaise into the pan whenever I am sauteing veggie proteins like tofu, tempeh or seitan.

23. Mac 'n Cheese. Whenever I make vegan Mac, I like to add a bit of creamy Vegenaise to the final product. It gives my pasta that shiny creamy sauce glow that I crave. Plus it adds a boost of flavor.

24. Chili Topper. Vegenaise is the perfect dollop of delight for your vegan chili bowl-especially if your chili is spicy!

25. Fruit Salad. I'm actually not a big fan of 'creamy' fruit salad dressings. I like fruit in the raw. But if it's a creamy fruit salad you crave, simply use some Vegenaise mixed with soy yogurt for a better-than-dairy flavor.

26. Vegenaise Morning Muffin. Try a breakfast Sandwich with vegan toppings, vegan sausage, Vegenaise!

27. Tempeh Reuban. Sauerkraut, tempeh and a Vegenaise-based Russian dressing.

28. Wasabi 'Vegan-Mayo'. Blend a bit of wasabi into Vegenaise for a spicy kick to any innovative dish or sandwich.

29. Tomato Love. Tomatoes pair fabulously with Vegenaise...so add those two ingredients to a sandwich and you are half way to bliss.

30. Vegenaise Muffins (No oil needed)! Use it in place of 'oil' in your next batch of muffins. It adds a tangy-sweet flavor to the batter. Great in apple muffins!

31. Grilled "Cheese". Spread Vegenaise on the tops, and bottoms of your grilled vegan-cheese sandwich. It will toast up nicely in the pan and add a creamy 'mayo-esque' flavor that will remind you of your childhood.

32. Vegenaise Frosting. Use this easy recipe for vegan cream cheese frosting: 1 container vegan cream cheese, 1/4 cup maple syrup, 2 Tbsp Vegan buttery spread, 1 heaping Tbsp Vegenaise, pinch of salt. Blend and chill in fridge. The Vegenaise adds a perfect 'edge' to your frosting.

33. Pie and Pudding Accent. Add it to your pie and pudding recipes for a tangy twist. Examples: Banana Cream, Key Lime, Lemon, Chocolate, Vanilla, Peanut Butter...ect. Works best for creamy blended vegan pie fillings.

34. Artichoke Dip. Whatever your artichoke dip recipe is, add some Vegenaise and 'veganize it' for flavor and health! Reverse it: You can even dip artichoke leaves into Vegenaise.

35. Roasted Garlic-Vegenaise Pasta. Toss your pasta in a big mash of roasted garlic and Vegenaise. Creamy, decadent, vegan.

36. Pancakes and Vegenaise. Whether your making sweet brunch blueberry pancakes or savory sweet potato pancakes with dinner, try some Vegenaise as a creamy accent. Plus, Vegenaise goes great with maple syrup if its a pancake-breakfast your making!

37. Sorbet Add-in. OK, want a trick to change your vegan sorbet into a vegan sherbet really fast??? Fold in 1 tbsp of Vegenaise to 1 cup of sorbet! Yes it will taste a bit tangy, but give it a try! Works best with very sweet sorbet flavors like mango, raspberry and passion-fruit.

38. TVP Flavor-Booster. Create an awesome vegan 'sandwich salad' with some cooked TVP and Vegenaise. Add some seasonings.chopped veggies and chill in the fridge.

39. Tofu Scramble. Add some Vegenaise to your tofu scramble recipe. Boosts flavor and ads a 'buttery' creamy texture to the tofu.

40. Rice Dishes. Fold some Vegenaise into your Rice recipes. Super simple way to boost a bit of flavor and texture.

41. Bagels and Vegenaise. Out of cream cheese? Simply add some Vegenaise to your bagel. Top with tomatoes, greens, sliced apples, sprouts, shrooms, onions, black pepper, sesame seeds...anything you'd like!

42. Veggie Burger Perfection. Makes any veggie burger or grilled portobello cap much happier sitting in a bun.

43. White Sauce Pizza. Craving a 'white pizza'? Add a thin layer of Vegenaise to your crust, layer with vegan cheese and toppings and bake!

44. Vegenaise Tahini. Change up your traditional tahini sauce recipe by blending in a bit of Vegenaise. Goes perfect with falafel pitas.

45. Vegenaise Brownies. You've heard of cream cheese and peanut butter brownies, well now put a savory twist on your brownies by swirling in a bit of Vegenaise. Great for blondie brownies too.

46. Vegenaise Oats and Wheat. Swirl a dab of Vegenaise right into your morning oatmeal or cream of wheat cereal. Adds a savory flavor and a bit of body.

47. Vegenaise Roll-Ups. Make some delicious lavash bread wrap-up spirals by using Vegenaise as your inside spread.

48. Peanut butter-Vegenaise Cookies. There's something delicious about adding a few spoonfuls of Vegenaise to your peanut butter cookie recipe. A must try for pb cookies. (Plus, you can replace any oil in your recipe with the Vegenaise).

49. Roasted Veggies and Vegenaise. Instead of using your old stand by of "olive oil and sea salt" tossed roasted veggies, try tossing your veggies (squash, mushrooms, potatoes and more) in a bit of Vegenaise. You'll probably use less 'sodium' in the end and get an amazing zesty flavor.

50. Eat it with a Spoon...

Do you have any more ideas for Vegenaise spread??? Let me know! And as always, don't be afraid to get creative in the kitchen. Yes you may create a few "misses" but those creative "hits" will make it all worth while!

Fall Pasta: Butternut Squash, Sage, Shiitake & my Secret...

2009-10-29T16:38:00.009-04:00

Give me a big bowl of warm pasta on a chilly fall night, and I'm a happy girl. Especially if that bowl contains some big yummy chunks of my Roasted Butternut Squash. This is a great pasta recipe for when 'red sauce' just won't satisfy. I call this dish simply, Kathy's Fall Pasta. It combines the flavors of sweet Roasted Butternut Squash, lightly smoked shiitake mushrooms, warmed fresh sage, plenty of black pepper and one of my all time favorite pasta add-in secret ingredients. Get my totally cravable recipe and find out my secret ingredient!...

Secret Ingredient: Home-Roasted, Oven Roasted Garlic!
Yes, my secret ingredient is simply, roasted garlic. But not the kind you find in a jar. It has to be at-home-roasted. A big whole bulb smothered in EVOO and sea salt. Yum. Here's how you do it:
1. Chop off the top 1/8 " tip of a fresh garlic bulb. So the garlic cloves are exposed. (Peel is still in tact though)
2. Place whole bulb in a piece of foil.
3. Drizzle 1 Tbsp of EVOO over top of garlic. Pinch of sea salt too.
4. Wrap tightly in foil so oil doesn't spill. Place in 400 degree oven for about 15-20 minutes.
5. Remove from foil, let bulb cool for about 5 minutes.
6. Hand-squeeze the soft roasted garlic cloves out of bulb case and into a bowl. It's that simple! You'll get about 3 Tbsp of roasted garlic per small bulb.

Kathy's Fall Pasta
vegan, serves 4

4 cups cooked pasta (any variety you'd like)
2 cups of Kathy's Roasted Butternut Squash
*use my recipe for best flavor results
1 1/2 cups shiitake mushrooms, de-stemmed, cleaned and thinly sliced
1 tsp liquid smoke
*I use Colgin vegan brand
2-3 Tbsp fresh orange juice (or 1-2 Tbsp apple cider vinegar)
1-2 Tbsp Vegenaise
3 Tbsp Olive Oil (extra virgin always)
3-5 Tbsp at-home roasted garlic (see above)
palmful of fresh sage leaves, chopped roughly
sea salt
black pepper
optional: half a sweet white onion see below for add-ins

Directions:

1. Prepare the Roasted Butternut Squash. Set aside. If you'd like, you can use less than 2 cups of squash in this dish. I use the full 2 cups, because I love butternut squash. Use my squash recipe to prepare - Link above.

2. Prep your mushroomhttp://www.blogger.com/img/blank.gifs, sage, fresh OJ and optional onions. (You may want to start boiling your pasta water with a pinch of salt as well.)

3. Add 1 Tbsp of olive oil and 1 Tbsp orange juice (or 1/2 Tbsp vinegar) to a skillet. Saute mushrooms, (optional onions) and liquid smoke on med-high for 3-5 minutes or until the mushrooms are cooked to your liking.

4. Turn skillet heat to low, add a pinch of salt, a few dashes of pepper, a few pinches of sage leaves and toss in pan. Remove pan from heat, set aside.

5. Boil pasta (you can use any variety of pasta you'd like.) You will want about 4 cups of pasta. Drain cooked pasta and transfer to a large mixing bowl.

6. Add 2 Tbsp EVOO, 1 Tbsp orange juice (or 1/2 Tbsp vinegar), 1-2 Tbsp Vegenaise, a few dashes of black pepper and the rest of your chopped sage to your (still hot) pasta in the mixing bowl. Toss well. Make sure pasta is well coated. The hot pasta will gently heat up the fold-in ingredients (especially the sage) to intensify the flavors.

7. Next, add your oven roasted garlic. Again, use as much as you'd like - I like a lot! I used two small bulbs of roasted garlic. (Remember, roasting garlic greatly mellows out the 'garlic' flavor) Fold garlic into your pasta. It should be creamy, a bit sticky and perfectly translucent-esque cream colored - with a few darker edges around each clove. Smells divine, right? The creamy roasted garlic almost mimics the texture of adding a pinch of Parm cheese.

8. Next, fold the shiitake mushroom (onion optional) saute into the pasta.

9. And finally, gently add into the mixing bowl about half of your roasted butternut squash. Fold it into the pasta. It's OK if it 'mushes' around a bit and coats the pasta. Just don't over-mush. Leave the remaining butternut squash out, to be applied directly to the top of your pasta plated dishes. (Not folded in). Also, those diners who want more squash can easily add it to their plate.

10. Garnish with the leftover squash, fresh sage, black pepper and even a squeeze of fresh OJ/vinegar/EVOO if you'd like.

Eat at once, also tastes great the next day for lunch!

Add-ins:
*Vegan Tempeh Cubes.
*Vegan Field Roast Grain Meat Co. Sausage-Apple Sage flavor.
*Roasted Beets.
*Olives.
*Parsley, chopped.
*Fresh Chopped Spinach or Fresh Arugula
*Beans! Toasted garbanzo beans would be divine.
*Toasted nuts, cashews, pecans, walnuts.
*Sliced apples.
*Fresh Ground White Pepper.
*Cayenne or harissa for spice.

My "Happy Halloween" Top Ten List!

2009-10-29T14:58:00.000-04:00

Happy Halloween from Healthy. Happy. Life. and The Lunchbox Bunch! I hope your Halloween weekend is filled with fright, festivities, fun and flavor (of the vegan kind of course.) Here are my top ten favorite frightful (and festive) Happy Halloween delights! And no, surprisingly, they don't all have to do with food...

My "Happy Halloween" Top Ten List
*in no particular order*

1. Costumes!
No matter how old I get, I love wearing some sort of costume on Halloween. I usually decide very last minute what I want to be (in fact I'm still deciding for this year...) A few of my favorite costumes ever: Rainbow Bright (custom costume from my mom when I was 8 years-old), "Princess Fairy" (at least 2-3 Halloweens worth), a tap-dancing black cat (with my sister. I was 5.)Dorothy from The Wizard of Oz (loved my ruby sequin-coated slippers. Where are those anyways?..), a 50's Girl (loved those big girly Poodle skirts) a Can-Can girl (complete with giant pink and red ruffled puffy skirt) Ginger from Gilligan's Island, a sparkly-green-leaf-covered forest-fairy (over-did the glitter that year), Cleopatra (although my golden beaded headdress kept falling off and people kept asking me if I was a 'prom queen'), a baby (wore PJ's and pig-tails to school...now that was fun!), last year I was Sydney Carton from A Tale of Two Cities (inspired by the short-lived Broadway musical which I fell in love with), and my fave costume of all time was when I was Marty the Pink Lady from Grease with a few of my best friends in high school. Fun. Fun. Fun.

2. Pumpkin Pie Shake
OK, so I just thought up this recipe last week, but I love it! Great for pre-trick or treating for kids. Also good for Thanksgiving next month! Pumpkin Pie Shake Recipe.

3. Garfield's Halloween Special
I've been a fan of Garfield the cat ever since I was a little girl reading comic books in bed. And proud of it! Fave Garfield comic ever - (Jon: "Garfield, why are you sitting in my scrambled eggs?" Garfield: "Because they're warm." ) Hee Hee. Love Garfield. So every year I have to watch the Garfield Halloween Special - you can see it on YouTube. Here is Part One below, part 2 and 3 are on YouTube:

4. Vegan Candy!!!
Yes it's true. Some mainstream candy is actually vegan. So whenever my non-veg friends start saying "Halloween must suck for vegans" I just start naming off all the mainstream candy varieties that are vegan. My faves: Sour Patch Kids and Twizzlers. You can see a great list here by VegNews Magazine.

5. "Spooky" Hot Spiced Cider, "Creepy" Apple Ginger Juice and "Ghostly" Pom-Bellinis
Cider - There is nothing better than a hot mug of spiced cider on Halloween eve. And yes you can even spike it with a shot of brandy if you'd like. I make mine very simply: Add Farm Fresh Apple Cider (not apple juice) to your mug. Add a squeeze of lemon juice and a few spices: cayenne, cinnamon, nutmeg, cloves... Heat and serve. Really easy. Totally festive.
Apple-Ginger - This murky colored "Apple Ginger Juice" juice could be 'swamp water' or a 'witches brew' for sure. But the taste will perk up any Halloween activity and leave you feeling anything but 'spooked'. Apple-Ginger Juice Recipe.
POM-Bellinis - I love making a simply beverage out of prosecco sparkling wine and fresh crushed pomegranate juice. Great for Halloween because they take on a bright red color. Vampire's Brew perhaps?

6. Pumpkin Muffins
Yes, another pumpkin-flavored treat for my Halloween celebration. Pumpkin-Pecan No-Oil Added Muffin Recipe.

7. Halloween Parties, Parades and Haunted Festivities!
I love a big gathering of fun-friendly folks dressed in costumes and mingling about. My favorite costume extravaganza is NYC's Village Halloween Parade. It can't be beat. But I'm sure your town has a few awesome costume party gatherings of their own. Always fun to attend, and yes it's OK to just people watch! And yes, I LOVE anything spooky: haunted houses, haunted corn mazes, scary spooky parties, ghost stories...love it all.

8. Scary Movies (And some not so scary)
What's your favorite scary movie? Or at least Halloween themed? I love getting spooked while cozy on the couch, in honor of Halloween. My favorite scary (and some not so scary) Halloween movies: Hocus Pocus, Scream, Poltergeist, The Shining, Beetle Juice, The Goonies, Casper, Nightmare on Elm Street, Blair Witch and my fave cartoons: Garfield's Halloween and It's the Great Pumpkin Charlie Brown.

9. Trick or Treating!
Obviously I don't go trick or treating anymore. But it created so many fun childhood memories. But in my neighborhood growing up in Santa Cruz California, Trick-or-Treating was the thing to do. Throngs of costumed kids paraded the streets and sidewalks from 6pm-10pm. In fact the owners of the houses on my street really couldn't close their front doors for more than two seconds without hearing a "Trick or Treat!" I remember my mom having to run out to the store to buy more candy because we would always run out! So while I hope everyone gives out vegan treats this year, or maybe even a few non-candy treats this year - I hope everyone gets a few treats and very few tricks.

10. Pumpkin Creativity
You just have to buy a pumpkin for Halloween. The question is: what do you do with it? Carve it? Fun idea and great for kids. But for adults, you may want to leave that pumpkin whole and wait until after Halloween for the creativity to begin. Slice up the pumpkin, roast the seeds and roast the pumpkin. You can puree the pumpkin fresh for some flesh pumpkin pie or even a "fresh pumpkin" version of my yummy pumpkin pie shake.

Whatever you do this Halloween, make sure it is Happy and Healthy!!!

First Ever World Pneumonia Day - Nov 2nd. I'm in. R U?

2009-10-29T13:29:00.004-04:00

Fact: Every 15 seconds, pneumonia kills another child. That’s 5,500 child deaths every day, and a staggering 2 million child deaths every year from a preventable, treatable disease.

November 2nd is the first ever World Pneumonia Day. Join celebrities like Gwyneth Paltrow and Hugh Laurie and support the cause. Wear blue jeans on Nov 2nd to show your support!

Vicks Advocate. I was honored to be invited by the Vicks company to be one of 5 top tier bloggers chosen to attend the first ever World Pneumonia Day Global Summit, as a Vicks Advocate. I will be attending this prestigious event in NYC on Nov 2nd, and will blog about the event. Keep reading to learn how Vicks is making a difference. And learn the staggering facts about how Pneumonia affects our world. And learn what you can do to help...

Vicks Supports the Cause. Vicks is 100% committed to children’s respiratory health and is honored to help support World Pneumonia Day. Vicks is an official member of the Global Coalition Against Childhood Pneumonia and has partnered with Save the Children to help deliver treatment to children stricken with pneumonia all over the world.

"We have what it takes to prevent and cure childhood pneumonia. Yet the disease tragically claims more than two million babies and toddlers every year. We can stand on the sides and continue to watch this tragedy unfold or we can step in and change the ending. World Pneumonia Day gives everyone the chance to act.” -Save the Children Artist Ambassador Gwyneth Paltrow.

How you can help:

*Wear blue jeans on Nov 2nd to show your support.
*If you have a blog or social networking account, pass around this post and re-post the WPD logo on your pages. Awareness is key.
*Donate to the fund. Afterall, most antibiotic treatments cost less than one dollar per dose. Give vaccines: just $20 protects a child for life against the two deadliest strains of pneumonia.
*Sign the WPD pledge.
*Send an email. Make a call. Plan a visit. ...to your local officials, congress and/or the White House.
*Host your own WPD event.
*Visit the WPD website to learn more and details about how you can get involved. You can download logos and banners on the website.

Pneumonia Facts:

Pneumonia is deadly, especially for children.

• Pneumonia kills more than 4 million people every year – half of these deaths occur among children under age 5.

• Many people are surprised to learn that pneumonia is the disease that is responsible for the largest number of deaths in children under 5 worldwide.

• One child dies from pneumonia every 15 seconds. That’s 5,500 young lives lost every day. A staggering 2 million child deaths every year."

Pneumonia Solutions:

Pneumonia is a problem with solutions.

• More than ever before, we now know how to protect and prevent children from catching pneumonia, and how to treat those suffering with this illness.

Preventing pneumonia before it occurs is key.

• Vaccines are a safe and effective tool for preventing pneumonia before it occurs.

• Millions of children in developing countries still lack access to life-saving vaccines.

Children should have access to effective and affordable treatment:

• The treatment for most types of serious pneumonia is usually antibiotics, which typically cost less than one dollar per dose.

• Tragically, only an estimated 1 of every 5 children with pneumonia receives antibiotics.

Take action to save lives. Now.

Updated: Reactions to Natalie Portman on Top Chef.

2009-10-28T13:59:00.013-04:00

UPDATE: Darn, so the chefs only had to cook vegetarian! Too easy! Natalie was vegetarian when the show taped...she supposedly went vegan a few months ago after reading Jonathan Safran Foer's book "Eating Animals". But still, glad to see a vegetarian show. It's better than nothing! My live tweets and "the word on the internet" about the show are after the jump...

Veg Consensus. So after reading all my @replies on twitter and perusing a few of the online comments, the veggie consensus seems to be that the episode was a big disappointment and even a little "offensive". These cheftestants seriously need a yummy, creative vegan meal at a restaurant like Pure Food and Wine, GoBo, Candle 79, Sublime, Real Food Daily, Blossom, Dirt Candy or even a nice Babycakes cupcake! Geez, all veggies (practically?) Where's the tempeh? Seitan? Grains? More beans? Nuts? Where's the Protein? Very dismal. I'd walk away from those 'entrees' with a serious craving for some....food! Maybe a lovely raw vegan lasagna at Pure Food and Wine. Or some butternut squash risotto from GoBo. Or a beautiful seitan medallion from Blossom or tempeh from Candle. Or some amazing Asparagus Paella from Dirt Candy. Or maybe just a spelt crust pizza with some Daiya cheese....yum...

@Lunchboxbunch. My live tweeted thoughts of Top Chef with Natalie (first tweet starts at bottom...just like twitter...):

"West Coast, watch #TopChef tonight, but it's indeed disappointing...I'd leave hungry! Where's the tempeh? http://su.pr/2aKR38about 11 hours ago from web"

"@LoCoallergylife I think it was a comment on the "banana polenta" dish...gotta love creativity!about 12 hours ago from web in reply to LoCoallergylife"

"OK, Natalie Portman is hilarious, her comment on fave dish: "who is his dealer & does he want more clients!?" Funny. #topchefabout 12 hours ago from web "

"My TopChef thoughts on what the cheftestants made....where's the protein?!about 12 hours ago from web "

"@bakeanddestroy Natalie went vegan (again) a few months ago, she was vegetarian when the TopChef episode was filmed.about 12 hours ago from web in reply to bakeanddestroy"

"I really wish "cooking veg*n" didn't simply mean chefs cook a plate of veggies! More beans, tempeh, grains, nuts....veg*ns like to EAT too!about 12 hours ago from web "

"@gonepie gonepie RT "I think this was filmed before she was converted by the Foer book." ...my thoughts as well...about 12 hours ago from web in reply to gonepie"

"Natalie says she is 'vegetarian'...why not just say vegan? *shakes head* Well it's better than nothing! r u watching TopChef East Coast??about 12 hours ago from web "

And here was my original post about this highly anticipated episode:

Now this is "must See TV"! Vegan actress Natalie Portman will create quite a challenge for the meat-obsessed chefs competing on BravoTV's Top Chef, season 6 Las Vegas. On tonight's episode, apparently the gang of contestants is brought to Tom Colicchio's restaurant Craftsteak Vegas and shown piles of meat ingredients. They get excited *sigh*. The twist comes when the person they will be cooking for is none other than the actress Natalie Portman, a vegan. I can't wait to see which chef's pull off vegan dining like a true pro. And which chef's whine themselves into being kicked off! (A la on Top Chef Master's when a few chef's whined and groaned at Zooey (not Emily.. :)..) Deschanel's vegan/gluten-free diet) I posted about the "God only knows what vegan's eat..." quote. Below is a video-clip preview of tonight's 'veg-themed' Top Chef episode...

www.bravotv.com

images: bravotv.com and tecasan shoes image (Natalie Portman line)

Best of VGP: Top 35 Quotes, Trends and Faves.

2009-10-27T18:49:00.009-04:00

You've read the interviews, now read the "Best of VGP" wrap-up post. If you still need to catch up, you can find all 8 of the "Veggie Girl Power" interviews here.

Ahead, I've compiled my Top 35 Fave Quotes from the interviews, as well as a few trends and VGP faves. (I tried doing a 'top ten' but failed miserably. I love each and every quip and quote!) Check it out...

My "Best of..." What an amazing bunch of ladies I had the pleasure of featuring in my very first "Veggie Girl Power" Interview Series. The response from my blog readers was amazing! So many of you were thrilled to learn more about Amanda, Chloe, Erin, Karina, Kristen, Marilu, Rory and Sarma. I'm so inspired by what these ladies had to say, below are my picks for the best of the best trends, quips and quotes...

TRENDS! Fave Products/Brands of the VGP ladies:
* Vegenaise! (Big fave).
* Field Roast Grain Meat Co. "Sausages"
* Allison's Gourmet brand
* Dr. Cow Cashew "Cheese"
* Bob's Red Mill Flours
* Uncle Eddie's Vegan Cookies
* Yerba Mate Tea
* Coconut Water
* Hemp Products
* Daiya Vegan Cheese

Other Trends I Spotted:

* AM trend: Starting the day with pure fresh hydrating water! (Or another liquid beverage, but water was the fave)
* I Love Animals. It all comes back to the love of animals. All the veggie ladies have been inspired by their love of animals in one way or another.
* Hungry? Fave eats for dining out: Pure Food and Wine, Candle 79, Real Food Daily, Veggie Grill, M Cafe, Sticky Fingers, Babycakes, Madeline Bistro, Green, Sages, GoBo, Sublime, Dirt Candy, Sripraphai and Blossom were a few of the VGP ladies' faves.
* Keep it 'Farm' Simple. Organic Produce, Farmers Market Produce and "whole foods" always win out with these ladies. No fancy brands or packaging required. Pass the fruit bowl, raw nuts, fresh-picked veggies and whole grains please.

Who Would the VGP ladies award the VGP label (Or some well-deserved props to)... to?

Amanda: "All the women she has worked with in kitchens"
Chloe: Ingrid Newkirk, Rory Freedman, Kathy Freston, Samantha Ragsdale, Emily Deschanel
Erin: Emily Woesthoff, Babycakes General Manager
Karina: Susan of Fatfree Vegan Kitchen
Kristen: Shazzie, Angela Stokes-Monarch
Marilu: Dr. Neil Barnard, PCRM
Rory: Ingrid Newkirk, PETA
Sarma: Chloe Jo Berman

Beverage Favorites! Drink up like the ladies do, fave smoothies and juices:
Sarma: "My favorite is called Swan Greens. It’s cucumber, spinach, and dandelion greens with a little grapefruit, pear and a touch of tarragon, spearmint, and yuzu."
Rory: "A smoothie with banana, berries, hemp seed milk, and ground flax seeds."
Marilu: "I am not usually a juice/smoothie girl. I rather prefer to eat the whole fruit, because I like my body having to work on digesting the entire food."
Erin: " I like just simple pressed apples with cucumber, lemon, and cayenne pepper."
Kristen: "I love starting my day with fresh organic green juice. A favorite combination is cucumber, celery, and kale. It’s gentle and alkalizing."
Karina: "My current favorite smoothie features pomegranate juice, a frozen banana and blueberries. Sometimes with hemp milk."
Amanda: "When I do have a smoothie I usually go for something with bananas for the stress-reduction and strawberries for the Vitamin C since I spend my days trapped in a kitchen."
Chloe: "I am a carrot juice OR all greens (no apple) juice gal."

"Veggie Girl Power" Interview Quotes: My Top 35 Faves.
And NO these are not ranked, I love them all, it was hard enough choosing my Top 35!

35. "First I debate with them. I love to be right, but will accept when I'm wrong. I respond to every critical email I get. If the critics are being irrational or we can't agree to disagree respectfully, I say "SUCK IT" and carry on with my mission - which is to help animals." -Chloe Jo Berman on how she deals with critics.

34. "Go vegan. Seriously. It will change your life in the most profound, indescribable, unexpected ways." -Rory Freedman

33. "..one of my other favorites came to me from my friend Dhrumil who always tweets good quotes. “As long as you don’t forgive, who or whatever it is will occupy rent-free space in your mind.” (Isabelle Holland)." -Sarma Melngailis, on one of her fave quotes.

32. "Have fun. Food should be about fun. .... There’s so much pressure about what we “should” be eating and what foods are going to keep us young forever, and what’s good for our skin, and what’s going to save us from cancer, and what’s going to keep our colons clean, and what’s going to save the world. Food gets treated like a medicine cabinet, or a political essay, or a dangerous substance and at the end of the day you wind up with anorexic twelve-year-olds and people hiding behind a screen of allergies and diets and fads" -Amanda Cohen's message to girls.

31. "You have one body. That’s it. It’s not a car. There are no trade-ins." -Marilu Henner

30. "..you don’t have to be a bully to be strong, and you don’t have to scream to run a kitchen." -Amanda Cohen

29. "You get what you give." -Erin McKenna

28. "The best tip I have is to listen to your own body. Try different things and try them at different times because your body could change over time." -Kristen Suzanne

27. "Compassion for animals and the desire to help them is what compelled me to write Skinny Bitch. I believed (and still do) that if people were aware of what they were contributing to every time they ate meat, they’d be motivated to change." -Rory Freedman

26. "...soy allergies are on the rise (I am allergic to soy and beans/legumes). Awareness is on the rise, however. And availability. So that's good news." -Karina Allrich

25. “It’s not going to kill you, so don’t give up.” -Amanda Cohen

24. "..listen for your inner passion. When you discover what it is, go for it unabashedly. " -Rory Freedman

23. "Be a girls girl, act out of love. And NEVER be afraid to open your big mouth and sing out, Louise." -Chloe Jo Berman

22. "To tell you the truth – LOL – I think to myself, “Oh you poor thing, you just don’t ‘get’ it.” -Kristen Suzanne on how she deals with the critics.

21. "I’m always convinced the good guys will ultimately win." -Sarma Melngailis

20. "I want to inspire creativity in the kitchen. And in life!" -Karina Allrich

19. "I don't respond. I knew going into this that there would be haters. You can't please everyone, which is why I do things from the heart and know that at least I will be happy." -Erin McKenna on how to face critics.

18. "Life is short. Make today delicious." -Karina Allrich

17. "Animals. The ethical and political reasons regarding animal rights are the driving forces behind my actions." -Kristen Suzanne

16. "When someone calls me crazy, it only boosts my confidence and determination." -Sarma Melngailis

15. "It's sad how often I have to explain what ACTUALLY goes down in factory farms to incredibly educated people - many of whom call themselves Eco experts. OY vey." -Chloe Jo Berman

14. "I always called myself an “animal lover” but ate eat meat at every single meal. When I learned that animals were confined, tortured, and slaughtered, just because I liked how they tasted—I went vegetarian in that instant. There was no way any living, feeling being was going to be tortured and slaughtered because of me." -Rory Freedman

13. "Negative comments don’t bother me because I've never minded being the odd person out or the dissenting vote." -Marilu Henner

12. "It’s always organic or I’m not buying it. That’s one thing I’m adamant about. I recognize that I can’t always have organic at restaurants, but I make it a point to have everything organic at home. In fact, when I’m at restaurants, I write on the receipt, “I’d eat here more often if you offered organic options.” -Kristen Suzanne

11. "Meat and dairy kill! A plant-based diet is better for everything: humans, animals, and the environment. " -Marilu Henner

10. "Recently someone pointed out to me that negative personal comments usually say far more about the people making them than they do about you." -Sarma Melngailis on critics who make 'personal comments'.

9. "When I’m passing someone who’s wearing fur or riding in a horse-drawn carriage and I don’t feel comfortable speaking up, I hear Ingrid’s voice in my head, “Never be silent. Say something. Anything."" -Rory Freedman

8. "When a member at marilu.com is worried about comments or criticism, I tell them to “Imagine yourself with this little coat of "Teflon" so that the slings and arrows of others bounce right off of you. Just smile, nod, and move on with the knowing awareness that you're going to look a lot better than they do in a few years! ...I’ve been smiling, nodding, and moving on for a long time!" -Marilu on the critics.

7. "YES!!! Yes yes yes. " -Sarma Melngailis on whether veg*n diets will be the majority and not the minority one day.

6. "Losing my parents in their fifties (my father of a heart attack at fifty-two, and my mom of arthritis at fifty-eight) changed my life forever. Their untimely deaths propelled me to take action and alter everything about my lifestyle. I became a student of health and my own in-house experiment after talking to nutritionists and doctors, going to bookstores and medical libraries, taking human anatomy classes, and reading over 400 books on the subject of food and health." -Marilu Henner

5. "I get so frustrated when I see people (women particularly) who spend their lives looking for the perfect shoe or perfect shade of lipstick. REALLY?!! Ladies, we are the backbone of society, we have babies to feed, nations to help, animals to speak out for. I can't stand a weak woman." -Chloe Jo Berman

4. "I always try to convey to people that with raw food, it doesn’t have to be all or nothing. So many people dismiss it entirely because they think they have to turn their life upside down or it’s just too hard, and that if they’re not 100% perfect, why bother. But it’s perfectly okay to just shift. As long as it’s in the direction of better food that makes you feel better." -Sarma Melngailis

3. "If you feel it in your heart, you must go for what is tugging at you." -Erin McKenna

2. "Yes! I am totally hopeful, and with good reason. Never before have there been so many books, films, and organizations dedicated to veganizing the planet. Vegetarianism is trending higher than ever before, and it shows in the number of food products on the market, news stories, and the flood of information that’s making its rounds. Whether it’s ethically-, health-, or environmentally motivated, more and more people are making the transition." -Rory Freedman on the future of veg*n diets.

1. "The key to your life is how you deal with Plan B." You can aim for Plan A. You can arrange for Plan A. But "Plan B" is what actually happens to you. It's your resilience in being able to roll with the punches and move on to Plan B that really makes your life." -Marilu Henner

And lastly, a few of the funnier/sarcastic quotes...

VGP LOL:

Chloe says, "I could stuff my face 24 hours a day and not mind. I'm not the fasting kind."

Rory shamelessly admits, "I will be the first to admit I am a shitty-ass cook, so thankfully, my publisher hired a recipe developer to help with Skinny Bitch in the Kitch. I’ve gotta say, the mac ‘n cheese recipe from Kitch is the best I’ve ever had."

Rory, guilty as charged, "Allison’s Gourmet, Vegan Treats, and Sticky Fingers have all officially ruined my life. "

Amanda's quirky breakfast combo,  "Cereal with orange juice on it. It sounds gross, but I love cereal and hate milk so it works for me."

Marilu's kids invent the word 'rambitious' (love it), "being wife to my fabulous husband, and mom and chauffeur to my two young rambitious (their word!) teenage boys!""

Sarma's mallomar breakfast - yummy -"I also love these mallomars we make in our takeaway. Sometimes I have them for breakfast (after my juice)."

And I'll close by repeating Chloe's very Veggie Girl Power quote regarding critics, because quite frankly, it makes me smile,

"First I debate with them. I love to be right, but will accept when I'm wrong. I respond to every critical email I get. If the critics are being irrational or we can't agree to disagree respectfully, I say "SUCK IT" and carry on with my mission - which is to help animals." -Chloe Jo Berman on how she deals with critics.

Your Turn! Have a fave I didn't mention, or just want to chat about your fave quote from the list? Comment or tweet it! I'd love to hear what resonates with you guys.

About The "Veggie Girl Power" Interview. This series celebrates female trailblazers who inspire us! Featured Ladies were chosen for their unstoppable "Veggie Girl Power", aka a female with experience, wisdom, creativity, skills, heart, worldliness, passion, grace, drive, dedication and personality! Each interview question was 'filed' under one of these VGP characteristics. Read all 8 interviews, in full, here.

Pumpkin Pie Shake. Vegan. Pie Lovers Only! (Sort've)

2009-10-27T10:20:00.003-04:00

If you love pumpkin pie, keep reading. If you don't like pumpkin pie, keep reading. Oh go on, be adventurous, you only live once. And you really can't go wrong with my vegan Pumpkin Pie Shake. It's bursting with vitamin-A and fiber rich pumpkin-y goodness. And who doesn't love anything-pumpkin-flavored in this festive fall season? It's cool, creamy and really tastes like a bite of pie! You can even swirl a mound of rice whipped cream on top, for a more decadent treat. Go on, get adventurous with your smoothie today, try it, taste it, have fun and love it. Fun, festive, fall. Get my recipe...

Pumpkin Pie Shake
vegan, serves 2-3

15 ounces organic canned pumpkin - 1 can (not pie mix)
*Farmer's Market brand of organic pumpkin really is my fave.
1/4 cup raw cashews
1/4 cup non-dairy milk, vanilla (soy or hemp preferred)
2 Tbsp maple syrup
1/4 cup vegan chai tea concentrate
2 Tbsp soy milk creamer
2 dashes cinnamon
1 dash cayenne
2 dashes nutmeg
pinch of salt
1 1/2 cups ice (coconut water ice cubes approved for this pie shake)
optional: 1/2 frozen banana, pinch of flax seed oil/meal for added nutrition

Directions:

1. Add all your ingredients, except the ice, to the blender.

2. Blend on high until smooth. Yes the pumpkin will make this smoothie thick, so be patient while blending. If you need to add more 'milk' go ahead.

3. Keep blending and slowly add in the ice. Make sure it blends icy-smooth! Again, if you need to add a bit more liquid, do it gradually. You can always do a taste test before pouring and modify as needed to suit your own tastes. I added in a few extra cashews because I liked the body and flavor that they added.

4. Pour, sprinkle with cinnamon on top. Whipped rice cream-optional, but yummy.

Serve! Delicious any time of day. Dessert-friendly.

And yes, it will taste like pumpkin pie! Bold beautiful pumpkin flavor.

Notes and Alterations:

Table for One? Just making this smoothie for yourself? You can easily halve the ingredients for a nice sized smoothie for 1.
Creamier? If you want to turn up the 'creaminess' a notch, add in a bit more soy cream, non-dairy milk and even a spray of whipped cream blended right into the blender.
Dessert Please! You can easily make this into a delicious pumpkin-ice-cream style shake by removing 1 cup of ice from the recipe and replacing it with a big scoop of vegan soy/hemp/coconut/rice cream. Vanilla flavor of course.
Perfectly Pumpkin: Feeling super adventurous and cringe at 'canned veggies'. Well OK, grab a 'pie pumpkin' roast it, puree it and chill the pumpkin puree in the fridge. Use it in place of canned! I haven't tried this, but I'm sure it's super-yum.

Sarma Melngailis's Veggie Girl Power Interview!

2009-10-25T14:00:00.018-04:00

Sarma Melngailis is the Co-Founder of NYC raw vegan restaurant Pure Food and Wine and Founder of One Lucky Duck (online store/raw snack brand/juice bar/takeaway). "Raw Food" (kept below 118 degrees) may sound like a quirky diet trend to the newbies out there, but raw vegan food is actually a lifestyle. Sarma's company slogan says it all, "Eat Raw Live long." If you think raw food can't be classy, modern and mmm-out-loud delicious, snag yourself a reservation at PFW (when in NYC). You won't regret it.

Being Sarma. I can only imagine and dream of what it must feel like to be Sarma. I mean, how many girls have their very own gourmet-raw-vegan-organic restaurant and juice bar in their backyard (and office)? Fresh coconut water on tap at any hour of the day, raw falafel with tabhouli lunches, a mallomar at dawn, a Swan Greens or Bunny Brew juice (my fave) in the afternoon, a sneak-peek taste-test of tomorrow night's PFW chef's tasting menu, another mallomar in the evening. Yum! And Sarma deserves every ounce of her success. It's not easy being the "One Lucky Duck" in the big bad pond of NYC dining...

Trailblazer, in the Raw. Sarma has unabashedly changed the definition of "raw food" dining. She's earned the PR spotlight, spread her message about raw food, and put a 'cool girl' face on the raw food lifestyle. With the success of her brand, she has trailblazed a path for future raw vegan foodies to follow. And I'm sure she's had to chop down a few weeds and vines along her journey towards putting the words raw food, modern and fine dining in the same sentence. "Veggie Girl Power" to the max! Read Sarma's 'raw' and inspiring interview...

My PFW Bliss. The first time I dined at PFW with my non-veggie husband, he kept asking, "Wait, are you sure this vegan?" He thought the cheese was dairy cheese and he really had no idea what some of the savory and gourmet ingredients were, but the bottom line was that he loved it! With a forkful of Zucchini and Local Hothouse Tomato Lasagna, a glow of pure bliss on my face, I assured him, "Yes, this is vegan, and it's raw!"

OneLuckyDuck Lemon Cheesecake (it was amazing!):

Sarma: Veggie Girl Power! How can you not love her: She's running the show at one of the most innovative and progressive restaurants in the city (really, the world). She has authored and co-authored two raw vegan books. She's in constant raw food bliss: a green shake here, a mallomar there, a few raw snacks in between. She writes an addictive and informative blog about her raw-foodie-life. She made a twitter account for her adorable kitty cat. And she has that nifty "signature Sarma" duck tattoo of her One Lucky Duck logo on her shoulder. Though I've never met Sarma personally I've seen her a few times while dining at PFW. I always want to run up to her and shout "You rock!" But alas, that's not really my style. Just seeing Sarma there gives the dining room a warm vibe. My rule of thumb for dining: you can judge a restaurant by how often the owner or 'celebrity chef' brand name dines or hangs out there. It's clear that Sarma is a hands on leading lady - she lives, breaths and eats the PFW/OLD brand.

Gourmet Raw Food. Anyone who has dined at PFW, located in the Gramercy Park neighborhood of Manhattan, knows what a unique establishment it is. Sarma has effectively taken "raw food" and given it the 'fine dining' 'gourmet' treatment. PFW, which opened its GramPark doors in June 2004, is a far cry from what raw food was just a few years ago. And it may not even be what you expect today. On the menu you will find 'Dr. Cow Tree Nut Cheeses' 'White Corn Tamales with Raw Cacao Mole' and 'Morel Mushroom and Hempseed Burger with Manna Bread and Pickles'. And guess what, there is absolutely no tofu, tempeh or seitan anywhere on the menu or premises. That's right, no tofu.

And now onto Sarma's interview....

About The "Veggie Girl Power" Interview. This series celebrates female trailblazers who inspire us! Featured Ladies were chosen for their unstoppable "Veggie Girl Power", aka a female with experience, wisdom, creativity, skills, heart, worldliness, passion, grace, drive, dedication and personality! Each question is 'filed' under one of these VGP characteristics.

Each featured lady was chosen for her significant contribution towards making this world a more beautifully vegan-friendly place.

Q1. Name and 'title'.
Sarma Melngailis, Co-Founder of NYC raw vegan restaurant Pure Food and Wine, Founder of e-commerce store, takeaway store, and raw snack brand One Lucky Duck (oneluckyduck.com), co-author of Raw Food Real World (Harper Collins 2005) and author of Living Raw Food (Harper Collins 2009).

Q2. DRIVE: Yawn, sunrise, what is the first food/drink you reach for to start your "Veggie Girl Power" day?

Sarma:First I go for water with lemon or lime. Then juice. Right now I’m all about these juices we make and bottle each night at the restaurant using a Norwalk press juicer. My favorite is called Swan Greens. It’s cucumber, spinach, and dandelion greens with a little grapefruit, pear and a touch of tarragon, spearmint, and yuzu. I mix in some thawed E3-Live, and sometimes some Vitamineral Green powder, and then a few drops of liquid stevia to sweeten it some more. I’m hooked. If I don’t have this in the morning I feel completely deprived. Later on when I get hungry again, I go for One Lucky Duck chocolate or vanilla crispies with hemp milk and a sprinkle of raw cacao nibs and a few goji berries. It’s a good energy wake-up cereal. Yummy.

Q3. HEART: As a "Veggie Girl Power" trailblazer you inspire so many girls/women, who or what was your inspiration at the start of your journey to today?

Sarma: Thank you! I didn’t have any specific person that was consistently inspiring, though there were a lot of people I found inspiring in various ways. I think I get more inspired by Richard Branson than anyone else, but that’s not to do with raw or vegetarianism, of course. He’s more my inspiration for how I want to build my company, and change the world. He reminds me that it’s okay to go against the norm, to make things fun, and to want to pursue projects or ideas that some people may think are crazy. When someone calls me crazy, it only boosts my confidence and determination.

Q4. EXPERIENCE: When people ask you why you 'went VEG' what is your usual answer?

Sarma: It started out as an experiment that became permanent after I experienced feeling SO much better, and reading everything I could get my hands on in the area of going raw and vegan. My favorite book of all time on going vegetarian/vegan is John Robbins’ Diet For a New America. I love love love that book. I wish that book could be read by junior high and high school students everywhere, so they at least have some better facts with which to make up their own minds about how they’d like to eat. It’s a beautiful book.

Q5. WORLDLINESS: Celebration dinner out, where do you go?

Sarma:I’m in my own restaurant so much and I love it there. But if I was going out to celebrate something really special, my number one destination right now would be Blue Hill at Stone Barns. Everything about that place is lovely. It’s not a vegetarian restaurant but my friend Dan Barber does amazing things there, and they will of course do vegetarian or vegan if you ask for it.

Q6. CREATIVITY: "You can judge a veggie girl by her beverage"...what are your favorite juice/smoothie recipes?

Sarma: My favorite juice right now is the one I mention in my first answer above. I’m lucky I don’t have to make it myself! I’m also hooked on green shakes. I have a recipe online… It’s kind of long to print here. Otherwise, I also love simple cucumber and mango with a tiny splash of vanilla, chilled with ice. It’s thick and filling but not heavy or too sweet.

Q7. DEDICATION: Are there any foods or food brands that you simply couldn't live without?

Sarma:I’m pretty sure I could survive without watermelon in the summer, but it would be a huge drag for sure. I think without greens I’d go nuts. I always want dark greens and lots of herbs. I’m a freak for parsley and cilantro. And I love macadamia oil… that’s my favorite oil to use. It has so much flavor. We carry it at oneluckyduck.com. I also love these mallomars we make in our takeaway. Sometimes I have them for breakfast (after my juice). I’d also really miss coconut butter if I couldn’t have that. And One Lucky Duck ice cream. It would be sad to have no more of that.

Q8. WISDOM: What is a favorite life tip or quote of wisdom that you have shared with the world?

Sarma: Good question. Is it lame that I can’t think of anything? I’m not one of those people that tosses out quotes very often. My own personal favorite quote is one I can’t really share. Or, it would sound all wrong if I didn’t explain why I like it, and would take too long to explain. But one of my other favorites came to me from my friend Dhrumil who always tweets good quotes. “As long as you don’t forgive, who or whatever it is will occupy rent-free space in your mind.” (Isabelle Holland). That one resonated with me because it’s something that took me a while to learn but it really is so much more freeing to let things go, than hang on and stew.

I also like our “Eat Raw Live Long” T-shirts and slogan. I liked it so much that I trademarked it years ago. I think I like it because in big letters on our T-shirts it looks really bold. I’m actually wearing one now!

Q9. SKILLS: And equally important, what is one of your yummiest recipes you have shared with the world?

Sarma: For sweets, I think the Milk-Chocolate Mousse Layer Cake is one of the yummiest. But it’s hard to choose. (Of course, it’s not really milk chocolate). That cake is so yummy… we put it with vanilla and chocolate ice cream and chocolate sauce. For something easy and savory and summery, one of my favorites also from Living Raw Food is the Heirloom Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing, Pistachio, and Mint. OH wait. Now I think one of the yummiest recipes might be the Spicy Thai Lettuce Wraps with Tamarind Dipping Sauce, or the Zucchini and Heirloom Tomato Lasagna with Basil-Pistachio Pesto, Tomato Sauce, and Pine Nut Ricotta. Those are classics from the first book and both still on our menu. Can you tell it was hard for me to pick just one?

Q10. PASSION: What is the one message that you try to project to your fans and those you inspire?

Sarma: Again, hard to limit it to just one thing! But I always try to convey to people that with raw food, it doesn’t have to be all or nothing. So many people dismiss it entirely because they think they have to turn their life upside down or it’s just too hard, and that if they’re not 100% perfect, why bother. But it’s perfectly okay to just shift. As long as it’s in the direction of better food that makes you feel better.

Q11. PERSONALITY: Who would you award the "Veggie Girl Power" label to? And what have you learned from them?

Sarma: Immediately I thought of Chloe Jo Berman. Because she just seems like a super glam super-vegan-woman. She’s so glam she’s almost like a Barbie doll of herself. I admire that she’s totally outspoken, that she carries herself with so much confidence and style, and that she works to bring vegan information to people in a fun and useful way through her newsletters. (girliegirlarmy.com). From her I learned where to find some fierce vegan shoes when I needed shoes for a party. Shopping is definitely not my expertise.

Q12. GRACE: How do you respond to negative comments from critics, in real life or on the web?

Sarma: I try to learn something from it and not take it personally. Though sometimes I fire back if I think I’ve been misunderstood, or if someone misunderstood something about us (meaning, the restaurant or one lucky duck). An example is when people get mad and email me about our prices, and then I can’t help launching into a heartfelt response on that. It happens rarely, but I feel like it’s important for people to understand how hard it is to do what we’re trying to do, and what we sacrifice to do it. Once people know then they understand.

When the comments are personal to me, sometimes they’re funny. That stuff doesn’t bother me much. Recently someone pointed out to me that negative personal comments usually say far more about the people making them than they do about you.

Bonus Question: Yes or no-do you think veg*n diets will ever be the majority and not the minority?

Sarma: YES!!! Yes yes yes. I’m eternally optimistic about everything, but that aside, I definitely think we’re moving in that direction and it’s pretty exciting. Even if people aren’t all vegan, I think people are shifting and will continue to shift towards simply eating far less animal products, or at least those more naturally and humanely raised, which isn’t as destructive for the environment. Of course, there are a lot of forces and a lot of money behind keeping people eating crappy factory meat and pasteurized dairy, and junk food too… but I’m always convinced the good guys will ultimately win.

Did you know? Here's how you can connect with Sarma online:

Pure Food and Wine restaurant website.
One Lucky Duck: E-commerce store featuring One Lucky Duck packaged raw cookies and treats, both of Sarma's raw food books, and loads of other good stuff.
Sarma's Blog.
Sarma on Facebook
Sarma on Twitter
PFW on Twitter
One Lucky Cat (Sarma's kitty) on Twitter

Kathy's blog posts about PFW/OLD:
One Lucky Duck Lemon Raspberry Cheesecake.
Mallomar.
Raw Snacks Post.

Don't miss the Veggie Girl Power wrap-up post.."Best of VGP.." later this week!

Rory Freedman's Veggie Girl Power Interview.

2009-10-25T09:00:00.006-04:00

Proud to be a Skinny Bitch. "Rory and Kim created a new identity for the vegan girls out there. We didn't have to be "health-obsessed-crazy-vegans". We could now be skinny bitches." -Kathy

Rory Freedman is the co-author of the best-selling book Skinny Bitch. If you haven't read it cover to cover (preferably in one sitting, because you won't be able to put it down) I suggest you get your pretty paws on a copy ASAP. With a touch of tough-love, Skinny Bitch teaches you how to "stop eating crap and start looking fabulous". Rory and Kim (the dynamic co-author duo) started out their journey simply as two strong "Veggie Girl Power" women with a message, and suddenly everyone was listening.

Animal Advocate/Vegan Superstar. During the Skinny Bitch explosion, Rory quickly grew to become a veggie celeb A-lister, famous for her passionate love of animals and tell-it-like-it-is communication style - bold and honest, with a halo of obvious charm and grace. Rory is a dedicated and inspiring animal rights advocate who networks her bum off to get the word out on animal causes both big and small - from an abused shelter puppy to a Farm Sanctuary fundraising event. It's safe to say that Rory has the power of the people in her hands. Whenever I'm feeling a little "out of the veggie loop" I simply click on Rory's Facebook page and get scoop galore. Plus, her tireless efforts always inspire me.

Read Rory's kick-a** (sorry I had to, it was the Skinny Bitch in me) "Veggie Girl Power" interview...

My Skinny Bitch Story. I picked up my copy of Skinny Bitch back in 2005, by pure accident. I liked the title, brief description and the fun cover. As I began reading the book, I quickly realized that OMG, this book is promoting a vegan lifestyle-something I had only recently decided to embrace full-force. Though I was already a long-time vegetarian. My reaction: Wow. When I read this girl-power, butt-kicking, truth be told book - I was pretty much floored into vegan bliss. There I was, sun-tanning with my casual read book, and I could not put it down. I remember turning to a friend and saying, "Oh my God! You have to read this book!" (And I was only on page 15). By page 15, Rory and Kim had already laugh-out-loud brilliantly nailed smoking, drinking, coffee, soda and caffeine to the wall. Loved it. Skinny Bitch will change your relationship with food and your own body. Don't call this a 'diet book', it's a lifestyle reality check, with some serious "Veggie Girlfriend Power" built in. It felt as though Rory and Kim were laying in the sun with me, chattering away. I was all ears. I think I got a really bad sunburn that day...

Veg*n: a 4-letter word. I don't know how I got through my teenage veggie years before the Skinny Bitch empire changed the world. Before Skinny Bitch, most vegan girls out there were clumped into some sort of identity described as 'crazy, health-obsessed, granola-heads, Birkenstock-wearing, wheat grass chugging, tree-hugging, overkill-vegetarians'. It certainly wasn't 'cool' to be vegan. (Or at least in my experience.) Skinny Bitch changed that. Rory and Kim created a new identity for the vegan girls out there. We didn't have to be "health-obsessed-crazy-vegans". We could now be skinny bitches.

Read the Book. I've posted this before, but it's important to repeat. I often get asked: "I'm just starting to explore veganism and wellness in general, what books should I read?" My answer is always the same: You must read Marilu Henner's Total Health Makeover, Rory Freedman's Skinny Bitch and read Rebecca Wood's The New Whole Foods Encyclopedia ~ cover to cover. Then we can talk recipe books from there... See my entire list of books that I own and love here.

And now onto Rory's interview....

About The "Veggie Girl Power" Interview. This series celebrates female trailblazers who inspire us! Featured Ladies were chosen for their unstoppable "Veggie Girl Power", aka a female with experience, wisdom, creativity, skills, heart, worldliness, passion, grace, drive, dedication and personality! Each question is 'filed' under one of these VGP characteristics.

Each featured lady was chosen for her significant contribution towards making this world a more beautifully vegan-friendly place.

Q1. Name and 'title'.
Rory Freedman, Skinny Bitch.
(Kathy Adds...Best Selling Author, Animal Advocate, Vegan Superstar.)

Q2. DRIVE: Yawn, sunrise, what is the first food/drink you reach for to start your "Veggie Girl Power" day?

Rory: Water first. Gotta get that first glass in to set the tone for a day of hydrating. Then a smoothie with banana, berries, hempseed milk, and ground flax seeds.

Q3. HEART: As a "Veggie Girl Power" trailblazer you inspire so many girls/women, who or what was your inspiration at the start of your journey to today?

Rory: Compassion for animals and the desire to help them is what compelled me to write Skinny Bitch. I believed (and still do) that if people were aware of what they were contributing to every time they ate meat, they’d be motivated to change. And in changing their diet to one that is cruelty-free, they’d be ensuring their own health and vitality, as well as the planet’s.

Q4. EXPERIENCE: When people ask you why you 'went VEG' what is your usual answer?

Rory: I always called myself an “animal lover” but ate eat meat at every single meal. When I learned that animals were confined, tortured, and slaughtered, just because I liked how they tasted—I went vegetarian in that instant. There was no way any living, feeling being was going to be tortured and slaughtered because of me.

Q5. WORLDLINESS: Celebration dinner out, where do you go?

Rory: In LA, Madeline Bistro, for sure. In NY, Candle 79 or Blossom.

Q6. CREATIVITY: "You can judge a veggie girl by her beverage"...what are your favorite juice/smoothie recipes?

Rory: When I do juice fasts, I get creative. But my go-to-girl is cucumber, celery, parsley, apple, lime, and ginger.

Q7. DEDICATION: Are there any foods or food brands that you simply couldn't live without?

Rory: Daiya cheese is the latest and greatest. Allison’s Gourmet, Vegan Treats, and Sticky Fingers have all officially ruined my life. And as boring as it sounds, I’m a whole foods girl: fruits, veggies, beans, nuts, seeds, and whole grains, daily.

Q8. WISDOM: What is a favorite life tip or quote of wisdom that you have shared with the world?

Rory: Go vegan. Seriously. It will change your life in the most profound, indescribable, unexpected ways.

And listen for your inner passion. When you discover what it is, go for it unabashedly.

Q9. SKILLS: And equally important, what is one of your yummiest recipes you have shared with the world?

Rory: I will be the first to admit I am a shitty-ass cook, so thankfully, my publisher hired a recipe developer to help with Skinny Bitch in the Kitch. I’ve gotta say, the mac ‘n cheese recipe from Kitch is the best I’ve ever had.

Q10. PASSION: What is the one message that you try to project to your fans and those you inspire?

Rory: Relating to animals: spread the veg message as far and wide as you personally can. It’s up to each one of us to change the world.

Relating to us as individuals: You can do and be and have anything you want. So figure out what it is you were put on this earth to do and go for it.

Q11. PERSONALITY: Who would you award the "Veggie Girl Power" label to? And what have you learned from them?

Rory: Ingrid Newkirk. It was a PETA mag that changed my life in the blink of an eye and got me to go veg, so I owe that first immeasurable step to her and everyone at PETA. Additionally, I am continually inspired by Ingrid’s fearlessness and tirelessness in fighting for the rights of animals. When I’m passing someone who’s wearing fur or riding in a horse-drawn carriage and I don’t feel comfortable speaking up, I hear Ingrid’s voice in my head, “Never be silent. Say something. Anything.”

Q12. GRACE: How do you respond to negative comments from critics, in real life or on the web?

Rory: At the beginning of all this, every harsh word stung. But at this stage, if it’s a fair and accurate criticism, I own it, take it in, and make peace with it as quickly as possible. If it’s mindless shit-slinging that comes from someone who’s self-loathing, ignorant, or arrogant, I don’t let it land on me. So many people are hurting—they lash out at others to distract themselves from their own pain. It’s sad.

Bonus Question: Yes or no-do you think veg*n diets will ever be the majority and not the minority?

Rory: Yes! I am totally hopeful, and with good reason. Never before have there been so many books, films, and organizations dedicated to veganizing the planet. Vegetarianism is trending higher than ever before, and it shows in the number of food products on the market, news stories, and the flood of information that’s making its rounds. Whether it’s ethically-, health-, or environmentally motivated, more and more people are making the transition.

Did you know? Here's how you can connect with Rory online:

Facebook: Rory Freedman
Twitter: Rory Freedman
Website: Skinnybitch.net

Skinny Bitch Books: Skinny Bitch, Skinny Bitchin', Skinny Bitch in the Kitch and Skinny Bitch Bun in the Oven. There is a line of Skinny Bitch Fitness DVD's too. More info: see the Skinny Bitch website.

Don't miss the last amazing lady in the VGP series...the awesome Sarma Melngailis of Pure Food and Wine and One Lucky Duck fame. That's Monday..

Fresh Crushed Pomegranate Juice! Use a Manual Juicer.

2009-10-24T15:15:00.007-04:00

There it sat in my lonely fruit bowl. A beautiful bright crimson-pink pomegranate. It had been sitting there for a week, watching the other fruit, bananas, kiwis, apples, mandarins and papayas come and go. "But plucking pomegranates is such a pain!" I protested. There are over 600 seeds in one fruit. But the poor pom was starting to wrinkle, so it was now or never. What I really craved was the juice. I could pluck and crunch each chewy seed or I could think of a solution to my pesky pomegranate problem. No seeds for me! I grabbed the pomegranate. Sliced it in half and here's what I did to retrieve the "fresh crushed" pomegranate juice...

Two Juicer Household. There are some things you love so much, you need two of them. Two cars, two computers, two cameras, two televisions, two pairs of slippers. Me, I have two juicers. I love them both, and they are each used for different juicing purposes. Juicer #1 is my SuperAngel, which I use for juicing anything from apples and ginger to pineapple and wheatgrass. However, if I'm going for straight up citrus juice, I go with juicer #2 the Orange X. However, I recently discovered that I could actually 'juice' or 'crush' pomegranates fairly effectively using my Orange X juicer. I had never tasted truly fresh-crushed pomegranate juice before, and it blew me away. I was hooked. I went out and bought four more pomegranates at Whole Foods the next day.

Note: It's true, the Orange X was not specifically intended for use as a pomegranate crusher. Hence the name, Orange X. So attempt this at your own risk. But I personally find the results delicious and there seems to be no harm done to my sturdy professional grade Orange X juicer. And upon researching, I found other people who have 'crushed pomegranates' in their Orange X juicer before - so I'm not alone.

Why Pomegranate Juice? You may have heard the hype about pomegranate juice. And while it certainly isn't a 'cure' for anything, it does appear to improve the health of your body. Pomegranate juice is an excellent source of potassium, vitamin K and is particularly high in three types of polyphenols (antioxidants): tannins, anthocyanins, and ellagic acid. Studies have shown that pomegranate juice may be effective in promoting prostate and cardiovascular wellness. "There are studies that show pomegranate juice has anti-oxidants that help to protect blood lipids from oxidation and pomegranate will help to prevent plaque build up in your arteries. This means that adding pomegranate juice to you diet may help to keep your arteries healthy."- About.com, Medical Board reviewed. You can find more than a handful of credible studies from NIH and more on MedPub.gov.

Now onto the How-to of crushing a pomegranate...

How-to "Fresh Crush" a Pomegranate:

Starter Tips:
* Smaller pomegranates fit the Orange X juicer better.
* Juice when ripe, never juice a 'harder' under-ripe pomegranate.
* Drink right away or store in an airtight container in fridge for up to a few days.

Grab your OrangeX or other brand citrus-crushing manual juicer:

Slice the pomegranate in half:

Set one half of the pomegranate as you would an orange, in the juicer:

Crush it! Yes, this will require a tad more power than it may take you to crush an orange. Do not force the juicer though! Do a few light pumps of the handle and you may need to twist the pomegranate around once or twice to get all the seeds. Larger pomegranates may not allow the handle to completely close-down:

You have Juice!

Interested in an OrangeX. Amazon sells them:

More yummy pomegranate-study photos and juicing pics:

Marilu Henner's Veggie Girl Power Interview!

2009-10-23T09:00:00.012-04:00

Marilu Henner has been sharing her health and wellness knowledge with the world for over 30 years now. You know Marilu as an award winning actress, New York Times best-selling author of eight books, founder of marilu.com, recent Celebrity Apprentice participant and Broadway show veteran ~ I wish I had seen her rock the Roxie Hart role! Marilu is also a proud mom and wife. If you've ever been lucky enough to come in contact with Marilu you'll notice a few things: she's brimming with charisma, she has endless passion and energy, she is a virtual encyclopedia on nutrition, health and wellness topics, she's sincere as can be and she does everything with "gusto"! (Gusto is step ten in THM, for the newbies out there.)

My Total Health Makeover. Marilu's best-selling book, Total Health Makeover (THM), published in 1998, inspired me to experiment with a vegan diet ten years ago. Food combining, living with 'gusto', abstaining from dairy, embracing organic foods and a plant-based diet, having a 'clean' palate, removing chemicals from your home and diet, skin brushing, really 'chewing' your food, vegan cooking and digestive wellness issues are all topics that were put on my radar thanks to Marilu. I even discovered Josie's, one of my all-time fave veg-friendly organic restaurants in NYC, thanks to Marilu. But it was her anti-milk crusade that impacted me the most. I remember reading Marilu joke about the celebrity milk mustache ads, "I want to do one: “Not Milk.” Instead of “Got Milk?” I was shocked. I had never heard anyone protest that dairy could be anything but 'healthy'. Marilu opened my eyes in so many ways. The floating light bulb above my head is bright yellow thanks to Marilu.

Read Marilu's inspiring Veggie Girl Power interview...

Long Time Marilu Fan. As stated, I bought Marilu's THM book back in 1998 and have been a fan ever since. I even attended a book signing (with my mom, ha!) back in Los Angeles in 2000. I was just a freshman in college at the time, so meeting Marilu in person made my year. It's always interesting to meet one of your idols in person, and often times the experience can be disappointing. But not with Marilu. She was even more vibrant, lively, friendly, down to earth, energetic and intelligent than I imagined she would be. Marilu doesn't just talk and write about healthy habits, this woman is a living breathing example of what a wellness-focused life can do for you.

Read the Book. I often get asked: "I'm just starting to explore veganism and wellness in general, what books should I read?" My answer is always the same: You must read Marilu's Total Health Makeover, Rory Freedman's Skinny Bitch and read Rebecca Wood's The New Whole Foods Encyclopedia ~ cover to cover. Then we can talk recipe books from there... See my entire list of books that I own and love here.

Marilu.com. I was thrilled when Marilu started her website Marilu.com. It is really more that a site, it's online community of folks interested in bettering their lives through health and wellness. The message boards are jam-packed with FAQ's and comments pertaining to Marilu's books. Marilu also hosts online chats with her members and teaches online classes. If you are looking to join a supportive community devoted to wellness or if you just want to 'learn more' about health, check out Marilu.com. It is awesome.

And now onto Marilu's interview....

About The "Veggie Girl Power" Interview. This series celebrates female trailblazers who inspire us! Featured Ladies were chosen for their unstoppable "Veggie Girl Power", aka a female with experience, wisdom, creativity, skills, heart, worldliness, passion, grace, drive, dedication and personality! Each question is 'filed' under one of these VGP characteristics.

Each featured lady was chosen for her significant contribution towards making this world a more beautifully vegan-friendly place.

Q1. Name and 'title'.
Marilu Henner, Award winning actress, New York Times best-selling author of eight books, founder of marilu.com, mom of two young teenage boys, and wife of one fabulous man!

Q2. DRIVE: Yawn, sunrise, what is the first food/drink you reach for to start your "Veggie Girl Power" day?

Marilu: I begin each day with eight ounces of fresh clean water, sipped slowly while skin brushing for at least two minutes!

Q3. HEART: As a "Veggie Girl Power" trailblazer you inspire so many girls/women, who or what was your inspiration at the start of your journey to today?

Marilu: Losing my parents in their fifties (my father of a heart attack at fifty-two, and my mom of arthritis at fifty-eight) changed my life forever. Their untimely deaths propelled me to take action and alter everything about my lifestyle. I became a student of health and my own in-house experiment after talking to nutritionists and doctors, going to bookstores and medical libraries, taking human anatomy classes, and reading over 400 books on the subject of food and health.

Q4. EXPERIENCE: When people ask you why you 'went VEG' what is your usual answer?

Marilu: After all the research I did, how could I ignore the truth? Meat and dairy kill! A plant-based diet is better for everything: humans, animals, and the environment.

Q5. WORLDLINESS: Celebration dinner out, where do you go?

Marilu: It depends on what city I’m in. I love Pure Food & Wine in NYC; Millennium in San Francisco; Sages in Salt Lake City; Sublime in Fort Lauderdale; and in LA, Veggie Grill, Real Food Daily, M Café, and, especially, my own kitchen with lots of family and friends!

No matter what city I'm visiting, or where I'm going, I check out happycow.com and healthydiningfinder.com to find the best veg*n restaurants in that area. That's how I even discovered soy cheese pizza at the rim of Grand Canyon!

Q6. CREATIVITY: "You can judge a veggie girl by her beverage"...what are your favorite juice/smoothie recipes?

Marilu: I am not usually a juice/smoothie girl. I rather prefer to eat the whole fruit, because I like my body having to work on digesting the entire food. At least four times a week, I’ll have a "water is my only beverage" day!

Q7. DEDICATION: Are there any foods or food brands that you simply couldn't live without?

Marilu: I'm only addicted to my Sunday Farmers Market and the beautiful organic food I find there. I do however always have a box of Organic Food Bar's Active Greens in my car for those days when I need a little something on the go. (And okay, I do keep a bag of Uncle Eddie’s Vegan Cookies – peanut butter chocolate chip – in my freezer!)

Q8. WISDOM: What is a favorite life tip or quote of wisdom that you have shared with the world?

Marilu: After writing eight books and teaching monthly classes at Marilu.com for ten years, you can imagine I've gathered and shared a lot of "wisdom!" One thing I’ve learned over the years is: “The key to your life is how you deal with Plan B." You can aim for Plan A. You can arrange for Plan A. But "Plan B" is what actually happens to you. It's your resilience in being able to roll with the punches and move on to Plan B that really makes your life. If something doesn't work out, you can’t automatically think that something bad has happened. You never know why things happen the way they do, but that's life. That's how it unfolds. When faced with Plan B, don't feel you have to be dragged kicking and screaming into it because, sometimes, "Plan B" is so much better. This is definitely the number one theory I live by. It all comes down to resilience.

After educating myself to the wonders of a plant-based diet, Plan B meant that Plan A, my old SAD (Standard American Diet) way of eating, was out. I could not continue to do what everyone else did, no matter how uncomfortable it was to change (You can imagine being vegan back in 1979!). But let me tell you, Plan B in terms of my diet was the best thing I’ve ever done for myself, and, consequently, the best thing I can pass on to anyone else that will listen.

Q9. SKILLS: And equally important, what is one of your yummiest recipes you have shared with the world?

Marilu: I love to take recipes and THM (Total Health Makeover) them, as in no meat, no dairy, no sugar. Here is a twist on a recipe from the late great City Restaurant, and it’s one that non-vegans and even kids crave when they come to my house!

SPICY COLD SOBA NOODLE
Serves 6
1/3 cup Tamari/soy sauce
1 Tablespoon molasses
¼ cup sesame oil
¼ cup Tahini
1 Tablespoon barley malt
2 Tablespoons chili oil (or to taste if you don’t like it spicy)
3 Tablespoons balsamic or red wine vinegar
½ bunch scallions, white and green parts, thinly sliced
Salt to taste
½ pound soba noodles (Japanese buckwheat noodles)

1. Place soy sauce in pan over high heat and reduce by half. Turn heat to low, stir in molasses, and warm briefly. Transfer to a mixing bowl. Add sesame oil, tahini, barley malt, chili oil, vinegar, and scallions, and whisk to combine. Season to taste with salt, if desired.
2. Bring a large pot of salted water to a rapid bowl. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
3. Have ready a large bowl of ice water. Drain noodles, plunge in ice water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well, and chill.

Q10. PASSION: What is the one message that you try to project to your fans and those you inspire?

Marilu: You have one body. That’s it. It’s not a car. There are no trade-ins. Hopefully, your body will carry you throughout a long and healthy life, and that’s why it’s best to make healthy choices you can live with every day. Try to see your life through the prism of health. And as we say at Marilu.com, it’s about “Progress not Perfection!”

Q11. PERSONALITY: Who would you award the "Veggie Girl (or Guy) Power" label to? And what have you learned from them?

Marilu: Dr. Neil Barnard for creating PCRM (Physicians Committee for Responsible Medicine). He's great at getting the word out, and he looks so damn good doing it!

Q12. GRACE: How do you respond to negative comments from critics, in real life or on the web?

Marilu:I've been doing this for a long time, over thirty years, so I look forward to criticism! I have plenty of retorts! LOL! I've seen trends come and go (Atkins - once a decade) but it's hard to argue with the healing power of fruits and vegetables. Negative comments don’t bother me because I've never minded being the odd person out or the dissenting vote.

When a member at marilu.com is worried about comments or criticism, I tell them to “Imagine yourself with this little coat of "Teflon" so that the slings and arrows of others bounce right off of you. Just smile, nod, and move on with the knowing awareness that you're going to look a lot better than they do in a few years!”

I’ve been smiling, nodding, and moving on for a long time!

Bonus Question: Yes or no-do you think veg*n diets will ever be the majority and not the minority?

Marilu: Because we live in a world of brats (I even wrote a book called I Refuse To Raise A Brat) most people are slaves to their palates, which have been destroyed from endless years of food abuse – too much salt, too much sugar, too much animal protein, too much animal fat!

I think the world is definitely changing, and it’s certainly a lot more accepting of a veg*n lifestyle than it was thirty years ago. But do I think that the majority of the world will embrace it? Hmmmm... Uhhhhh.... It is my hope, certainly, but not my expectation. Unless people can stop being brats and give up the “I want what I want when I want it” mentality, I’m afraid we’re not going to see the majority become totally veg’n in the next ten years. But in the long run, if we want to survive as a species on this wonderful planet, we had all better move towards a plant based diet sooner rather than later!

Did you know? Here are a few upcoming and current projects that Marilu is working on:

*Three books in the works (wow!)
* her one-woman show
* three TV projects in development
* the subject of a 60 Minutes piece
* teaching classes on marilu.com

Marilu says: "...and even doing the hair and makeup for my boys’ school plays! All of the above are on the agenda for this month, as well as my being wife to my fabulous husband, and mom and chauffeur to my two young rambitious (their word!) teenage boys!"

www.marilu.com - For online classes and blog
Marilu on Facebook
Marilu on Twitter

...you can even "Cruise with Marilu" (Dr. Neil Barnard, Dr. T. Colin Campbell and more wellness gurus on board) on the "Holistic Holiday at Sea" vegetarian cruise this March.

Good Link: My blog post on a clean vs. dull palate: "Marilu Henner's Apple Experiment."

Don't miss the next lady in the VGP series...the awesome Rory Freedman, the Skinny Bitch herself! Posts Sunday Oct 25th...

Kristen Suzanne's Veggie Girl Power Interview!

2009-10-22T09:00:00.008-04:00

Raw Food Diets are quite a trendy topic in the world of wellness. But there's nothing trendy about the health qualities of a diet rich in raw fruits, veggies, grains and nuts. Some things never change! So when I find someone who takes "raw food" from trend to lifestyle in a creative, do-able, passionate and delicious way. I get excited. And inspired. Kristen Suzanne, a talented chef, author, animal lover and owner of KristensRaw.com, takes the trendy topic of vegan 'raw foods' and makes it cravable, fun and even family-friendly. Oh, and did I mention Kristen is a former competitive natural bodybuilder? So yeah, she's got the "Veggie Girl Power" thing covered...

I Can do That! I'm often asked about raw food diets. I respond by raving about the idea of eating nothing but raw vegan foods, but then reality kicks in and I acknowledge that sticking to a rigid raw food diet is incredibly challenging. Especially if you are like me and crave hot soup, hot mashed sweet potatoes and hot veggie proteins like tempeh. But the point is (and Kristen agrees): you don't have to eat raw 100% of the time, just maybe more often. (However, If you can do 100% 'high raw' as Kristen calls it, good for you!) And with Kristen's inspiration, going raw is tastier than ever. As Kristen says, "Raw Food Isn't Just Salads and Fruit Plates". Kristen's recipes include Strawberry Sweet Bread, Double Chocolate Cherry Cheescake and "Plant Blood" (juice) galore. Love it!

Raw Foodie Wellness: Full Circle. I admire the fact that Kristen doesn't simply post recipes and pictures. She has a lineup of recipe books as well as a thriving blog where she chats candidly about her raw foodie life. She truly practices what she preaches. And lives to tell about it! Kristen lives in Arizona with her husband and rescued dog, where they enjoy the sunshine, mountains, and palm trees. Read Kristen's candid Veggie Girl Power interview...

About The "Veggie Girl Power" Interview. This series celebrates female trailblazers who inspire us! Featured Ladies were chosen for their unstoppable "Veggie Girl Power", aka a female with experience, wisdom, creativity, skills, heart, worldliness, passion, grace, drive, dedication and personality! Each question is 'filed' under one of these VGP characteristics.

Each featured lady was chosen for her significant contribution towards making this world a more beautifully vegan-friendly place.

Onto the interview...

Q1. Name and 'title'.
Kristen Suzanne, owner of KristensRaw.com and author of Raw vegan recipe and lifestyle books.

Q2. DRIVE: Yawn, sunrise, what is the first food/drink you reach for to start your "Veggie Girl Power" day?

Kristen: I love starting my day with fresh organic green juice. A favorite combination is cucumber, celery, and kale. It’s gentle and alkalizing.

Q3. HEART: As a "Veggie Girl Power" trailblazer you inspire so many girls/women, who or what was your inspiration at the start of your journey to today?

Kristen: Animals. I became a vegan for ethical reasons. Once that happened, I wanted to do everything I could to save as many animals as possible. I transitioned to Raw vegan over time and realized that I wanted to help save animals by sharing a lifestyle (vegan) with people that didn’t include consuming animals, and I wanted to share a lifestyle (Raw) with people that could help their health.

Q4. EXPERIENCE: When people ask you why you 'went VEG' what is your usual answer?

Kristen: Animals. The ethical and political reasons regarding animal rights are the driving forces behind my actions.

Q5. WORLDLINESS: Celebration dinner out, where do you go?

Kristen: In Arizona, we don’t have much from which to choose. So, when we’re short on time, we go to Green (a vegan restaurant serving lots of faux meats) or to Chakra 4 (mostly Raw and some cooked vegan). Chakra 4 has limited hours though so we don’t get there often. Another favorite place is Rare Earth (not raw or vegan). We have them make a vegan pizza for us on a very thin crust bread that is loaded with veggies. The nice thing about this place is the view. We can sit on the balcony at sunset. It’s very romantic. But, if we have time, we drive to Sedona (about 2 hours from our home) and we eat at Bliss Café (not sure if that’s still the name of it. It’s Raw vegan). Oh! And, I just found out about a brand new restaurant that opened about 3 minutes from us which is mostly organic with some vegan options and great salads (Calistro - A California Bistro). I suspect we'll be checking out that place more, hopefully talking them into even more vegan options, and maybe something Raw!

Q6. CREATIVITY: "You can judge a veggie girl by her beverage"...what are your favorite juice/smoothie recipes?

Kristen: I’m a fan of so many different blends of juices and smoothies, which I suppose is only appropriate for a Gemini ;) First and foremost, I will only use organic produce. That’s a must in my household. Then, I love making simple green juices with whatever I have on hand. They’re mostly green though, with cucumber and maybe some celery as the base. I also like to make them spicy (sometimes!) by using lots of fresh ginger or jalapeno pepper. That can make it FUN. J When I make smoothies, they tend to be greens (kale, cilantro, romaine) along with fruit (bananas or apples or oranges or avocado are usually used). If I can get my hands on organic pineapple, I like making a smoothie of pineapple, young Thai coconut water, and cilantro. So… what does all of that say about me?

Q7. DEDICATION: Are there any foods or food brands that you simply couldn't live without?

Kristen: It’s always organic or I’m not buying it. That’s one thing I’m adamant about. I recognize that I can’t always have organic at restaurants, but I make it a point to have everything organic at home. In fact, when I’m at restaurants, I write on the receipt, “I’d eat here more often if you offered organic options.” Regarding Raw foods that I don’t want to live without: cucumbers, watermelon, fuyu persimmon, and dinosaur kale. I could go on and on, but this at least lists some of my favorites. The flavor of kale alone is too bitter for me, but having it juiced with cucumber is great. I included it on my favorite list because of the amazing nutrient profile if offers.

Q8. WISDOM: What is a favorite life tip or quote of wisdom that you have shared with the world?

Kristen: “Listen to your body.” I get a lot of questions about various ways in which to follow the Raw vegan lifestyle (should I avoid fat? Should I eat mostly fruit? Should I have protein powders? And on and on). The best answer is to listen to your own body. We’re all different. We are different ages. We have different toxicity levels, different tolerances, different activity levels, etc. So, the best tip I have is to listen to your own body. Try different things and try them at different times because your body could change over time.

Q9. SKILLS: And equally important, what is one of your yummiest recipes you have shared with the world?

Kristen: Holiday Chia Pudding. Everyone loves this and makes it over and over. I don’t have a picture of it yet, but here is the recipe.

Holiday Chia Pudding
By Kristen Suzanne of KristensRaw.com
Yield 1 1/4 cups

1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
2 cloves
1 teaspoon lucuma powder*
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 - 20 minutes (or longer, if desired).

Personally, I especially love this recipe when it's closer to room temperature, because it's like comfort food. So, after it gels in the refrigerator briefly, I like eating it before it gets too cold. However, this recipe will stay fresh when stored in an airtight container for 4-5 days, so feel free to nibble a spoonful here and there - cold or not! It's always good!

* If you don’t have lucuma powder (available at NavitasNaturals.com) then don’t let that stop you from making this recipe. It’ll be great without it, too.

Q10. PASSION: What is the one message that you try to project to your fans and those you inspire?

Kristen: Don’t stress about your food choices. It’s okay to not have a perfect diet. I feel that stressing over having something you might consider cheating is worse for you than the food itself in most cases. So, just relax and enjoy whatever it is, knowing that you don’t indulge all the time and that you’re entitled to some treats.

Q11. PERSONALITY: Who would you award the "Veggie Girl Power" label to? And what have you learned from them?

Kristen: I think Shazzie is a real rock star, as well as Angela Stokes-Monarch. Those two ladies continuously inspire me. From Shazzie, I learned from reading her book, Evie’s Kitchen, about her raw pregnancy and raising a raw baby. I dog eared many pages in that book. From Angela Stokes-Monarch, I love seeing her live the raw lifestyle with simplicity and ease. She has accomplished so much from her weight loss to her successful raw business to her relationship with her husband, Matt Monarch. They are a fun couple that I enjoy following on a regular basis.

Q12. GRACE: How do you respond to negative comments from critics, in real life or on the web?

Kristen:Fortunately, I don’t get many. But, with the few I have gotten, I first ask myself if there is something I can learn from what the person is saying. And, since so far there hasn’t been anything of value from them, I simply dismiss them. To tell you the truth – LOL – I think to myself, “Oh you poor thing, you just don’t ‘get’ it.”

Bonus Question: Yes or no-do you think veg*n diets will ever be the majority and not the minority?

Kristen: Not in my lifetime. I can’t say what could happen in a hundred years though. I am excited, however, to see this micro trend growing each year, especially with our youth. I imagine flexitarian will catch on, especially if/when meat gets expensive when we run out of oil.

Did you know? Here's how you can connect with Kristen...

Kristen Suzanne of Kristen’s Raw
Home page: www.KristensRaw.com
Blog: www.KristensRaw.blogspot.com
Facebook: www.facebook.com/kristensraw
Twitter: www.twitter.com/kristensraw
Kristen has Raw vegan recipe and lifestyle books (and ebooks) for sale on her website.

Recipes I mentioned:
Double Chocolate Cherry Cheesecake
Plant Blood Juice
Strawberry Sweet Bread

Don't miss the next lady in the VGP series...the amazing Marilu Henner!!! That's Friday...

Kristen's Strawberry Sweet Bread, yum:

*all images are property of KristensRaw.com

Roasted Butternut Squash. Sage. Citrus. Super Food.

2009-10-21T16:24:00.007-04:00

When it comes to vitamin A-packed orange produce, I'm a year round sweet potato and carrot lover. But when fall hits, seasonal peer pressure kicks in and I can't resist the bountiful offerings of squash. Butternut Squash is my favorite, it always warms me up from the inside out. My Sage Citrus Roasted Butternut Squash recipe is a classic crowd-pleaser. I crave butternut squash for its sweet flavor and tender, moist texture.

Butternut Squash with Sage. One of my favorite dishes ever is the vegan Butternut Squash Risotto from GoBo restaurant in NYC. It is accented with sliced almonds and toasted sage. So to bring me back to those flavors, I prepare my Roasted Butternut Squash with a hint of crushed sage as well as plenty of citrus and maple accents. This is recipe is delicious served on its own, yet it's versatile enough to be added to a wide variety of rice, pasta and quinoa dishes. Get my recipe and a few butternut squash super food facts...

Butternut Squash Nutrition Facts. Butternut squash is super high in vitamin A. It is also a good source of fiber, vitamins B6, C and E, potassium, manganese and magnesium. It is fat free and contains about 80-100 calories per cup of cubes. Super food approved!

Butternut Squash, roasted, nothing added
serving size: 1 cup, cubes
calories: 80-100 (depending on ripeness)
fat: 0g
carbs: 22g
protein: 2g
fiber: 4g
Vit A: 100-300%+ RDA
*averages 150% RDA, but will vary by each squash. Some sources note up to 450% RDA in one cup of cooked squash.
Vit C: 52% RDA
Vit E: 13% RDA
Potassium: 17% RDA
Vit B6: 13% RDA
Iron: 7% RDA
Magnesium: 15% RDA
Manganese: 17% RDA
*facts from nutritiondata.com

Now onto the recipe...

Sage Citrus Roasted Butternut Squash
vegan, makes 3-4 cups

Ingredients:
Butternut Squash
*20 ounce pre-cubed pack) OR 1 medium butternut squash sliced in half, deseeded
Extra Virgin Olive Oil
Maple Syrup
Apple Cider Vinegar
1 Orange, juiced
Fresh Sage Leaves
generous sprinkle of fresh black pepper
sprinkling of sea salt
optional: cinnamon and/or cayenne

Ingredients Note: I did not include ingredient measurements because each squash is sized differently and each person will want to prepare their squash "to taste" using my basic ingredients. I will describe ingredient uses in directions below.

Directions:

1. Preheat oven to 400 degrees.

2. Prep whole butternut squash by slicing in halves or quarters and removing seeds. Or open pack of pre-cut cubes. (Pre-cut cubes are easier, but sometimes it's nice to use a real whole squash! Try it at least once. A whole squash is usually cheaper too.)

3. Drizzle a bit of EVOO in the bottom of a large casserole dish. Tear a few (4-6) sage leaves and place them in the bottom of the dish as well. Place the pre-cut squash cubes in dish. Swirl them around in the oil a bit. For whole squash, place squash halves in dish, flesh side up.

4. Squeeze fresh juice from one orange and drizzle it over top the squash. About 1/3-1/2 cup of juice.

5. Drizzle about 1-3 Tbsp of maple syrup over squash (depending on how sweet you want it and the squash size.

6. Drizzle about 1-3 Tbsp of olive oil over the squash, again depending on how decadent or how light you want your squash to taste.

7. Drizzle a small amount of apple cider vinegar over the squash. About 1 Tbsp.

Note: not all the oil/juice/syrup/vinegar will be absorbed by the squash, but rather it is used as a heating liquid and flavor-adding ingredient in the bottom of the pan. With it, you will be left with a lovely squash drizzle sauce for your end result dish.

8. Sprinkle salt/pepper on top of squash flesh, to taste. Add optional cinnamon and/or dash of cayenne here as well.

9. If using whole squash halves, you can now flip the halves flesh side down so they soak in the liquid ingredients while roasting.

10. Cover dish lightly with foil-air vent. Place in 400 degree oven for 25 minutes. After 25 minutes are up, remove foil, turn oven to broil and lightly stir squash cubes. If using real squash, you can baste it in a bit more of the sauce sitting in the pan. Broil on high for 5-7 minutes, or until top starts to caramelize. Do not let broiler 'dry out' your squash. Watch it closely.

11. Remove squash. It should be tender and easily breakable with a fork. Allow whole squash halves to cool 15 minutes before scooping or slicing out the flesh.

12. Serve in a bowl with a drizzle of the baking juices. Garnish with fresh sage leaves and pepper.

More Yummy Butternut Squash Photos:

Larry Lives! Update: Oceana Takes Larry off the Menu.

2009-10-21T09:00:00.002-04:00

"If I had a billion dollars, I'd buy all the bound and tagged lobsters (of any size or age) sitting in lonely restaurant tanks and set them free to a deep sea ocean to swim and glow and live out their long happy lobster lives." -Kathy

UPDATE: Larry Lives! After writing Oceana restaurant, Larry's current home, to request that they consider letting Larry live, I received an email from Nick Livanos of Livanos Restaurant Group, they own and operate Oceana. Here is what Nick said:

"Dear Kathy,
There was an unexpected story that ran on us today regarding a larger than normal lobster that was delivered to Oceana this past Monday. This was the first time we had a jumbo lobster of this size and did not expect it to be controversial. Larger than 5# lobsters are not uncommon in restaurants in the metropolitan area. We have been accused of turning this into a publicity stunt and of being irresponsible. The last thing we want to do at Oceana is offend anyone so we have taken it off the menu and are looking into the best way to release it back into it's natural habitat. We appreciate you taking the time to write us and hope we will see you at Oceana one day. Thank you for sharing your post with us.
Warmest Regards,
Nick Livanos, Livanos Restaurant Group
www.LivanosRestaurantGroup.com"

Larry Lives. This is indeed great news for Larry. But as I responded to Nick: "I personally never thought it was a 'publicity stunt' but more of a common human interest story about "those lobsters in restaurant lobster tanks". I have found that both vegetarian animal-lovers like myself, and even carnivore animal-eaters, share my sentiments. There is simply something sad about parading the lobsters, aka dinner, out in tanks, their claws bound and their tails curled." One lobster at a time I guess. Click ahead to read the background details on this lobster tale...

Lobster Tale. There are so many disturbing and thought-provoking points about this story written by Ryan Sutton of Bloomberg, and re-posted on NYMag's Grub Street. It's the tale of Larry the lobster. Larry is 70 years old and sitting at the bottom of a murky blue lobster tank inside Oceana restaurant in NYC's Rockefeller Center. His 70 year-old claws are bound tightly with bands. For only $275 you can have Larry killed, poached and served with a rich sauce made from his liver. Sounds grotesque to any animal lover, I know, but that is the reality. The interesting part about this story is that because of Larry's age, he has suddenly been turned from 'dinner' into a 'living creature' worth giving a bit of analysis about his lobster life. Seventy years old is older than most humans.

Why Larry? As a vegan and animal lover, this story boggles my mind. I don't get it. How can you go from one day dining without thought on any creature of land or sea to suddenly halting, pausing, and feeling a bit unsure about what's on your dinner plate? I'd love to hear what others (vegan or not) think about this lobster tale.

140 year-old lobster. This is not the first 'elderly lobster' to ever make news. Apparently there was George, a 20 pound, 140 year-old lobster sitting in a City Crab restaurant tank. George was freed. Mostly in thanks to PETA who protested furiously. Will Larry get the same freedom?...

Food for Thought. A cow escapes a slaughter factory, and suddenly its face is given a soul and it is freed to a local no-kill farm. A chicken becomes the best friend of the 'farmers daughter' and suddenly he doesn't have the heart to kill it. Or a lobster lives past the age of 70 and there is suddenly a bit of merit given to its lobster life. A question for the carnivores: do you feel odd eating something that's lived longer than you? We hear these stories all the time and they always make me pause. Why does one animal have a soul that's deserves a long life and another animal or the same species is simply thrown away? I don't want to preach or ramble, I think you get my point. And I think you can do your own analysis on this story. But in closing, I truly do hope that they (Oceana's management staff) let Larry live - or someone even buys Larry his life back. But then again, if I had a billion dollars, I'd buy all the bound and tagged lobsters (of any size or age) sitting in lonely restaurant tanks and set them free to a deep sea ocean to swim and glow and live out their long happy lobster lives.

GrubStreet reports, "Ryan Sutton of Bloomberg has found a specimen of a similarly impressive age (it’s over 70 years old) at Oceana, where it can be poached, steamed, and served in a sauce of lobster liver and roe for $275. A manager assures Sutton that Larry (as the critic has named him) will get his “just due” and that he “will be enjoyed,” should someone splurge for him, but that doesn’t stop Sutton from confessing: “There’s something deeply unsettling — logic and science aside — about feasting on a creature so long-lived. Surviving to such an age, having dodged lobster traps all his life, doesn’t he deserve some sort of ‘get out of jail free’ card?”"
Read the full GrubStreet blogpost here.

Contact Form to email the Oceana Staff to Save Larry!

Transcript clip from Friends TV show:

"Phoebe: Hang in there. It's gonna happen!
Ross: Okay, now, how do you know that?
Phoebe: Because she's your lobster!
[At a loss, Ross looks at Chandler.]
Chandler: Oh, she's going somewhere.
Phoebe: Come on, you guys, it's a known fact that lobsters fall in love and mate for life. You know what, you can actually see old lobster couples walking around their tank, you know, holding claws…"

Oceana Website: http://www.livanosrestaurantgroup.com/

Karina Allrich's Veggie Girl Power Interview!

2009-10-21T09:00:00.001-04:00

Karina Allrich of Karina's Kitchen website is the "Gluten-Free Goddess" of the blogosphere. Karina's alluring site is overflowing with recipes, images, stories and tips for living a gluten free life. Her food photography sparkles, gleams, glows and shines. I can almost smell the drizzle of maple syrup on her Pumpkin Waffles, her Roasted Acorn Squash Risotto glows a moist golden color, and her Roasted Hatch Chile Stew seems to steam right off my screen.

Meet Karina. Karina is an artist (both in the kitchen and on the canvas), vegetarian chef and an inspiring creative artisan of all things gluten-free. Karina files the rough edges off the clinical words gluten-free, allowing us to see her delicious food and not the dietary label. Wonderful. Karina is a graceful, gluten-free/veggie trailblazer. Veggie Girl Power, indeed.

Step into Karina's Kitchen. Karina's stories and recipe commentary bring you into her dreamy, humble, warm and welcoming gluten-free world. Pull up a chair, grab a hot mug of yerba mate and sit down in Karina's Kitchen for a while of something wonderful. Read my "Veggie Girl Power" interview with Karina...

Finders Keepers. There are a few qualities I look for in a blog, and Karina's Kitchen has them all: Magical, hunger-inducing images of 'real healthy food recipes'? Check. Creative and artistic flair? Check. A bit of humor? Check. A bit of heart? Check. Lovable writing and storytelling? Check. Practical tips? Check. Vegan-friendly? Check. It's all there!

She had me at Potato Leek Soup. I first found Karina's website while perusing foodgawker.com. Her Vegan Potato Leek Soup popped up and I was transported by the image. The soup was plated in a rustic shiny-turquoise bowl, its creamy potato goodness warming my screen. Yum. She had me at her soup. I've been a loyal reader ever since. Check out this soup..it glows!...

Now onto the interview...

About The "Veggie Girl Power" Interview. This series celebrates female trailblazers who inspire us! Featured Ladies were chosen for their unstoppable "Veggie Girl Power", aka a female with experience, wisdom, creativity, skills, heart, worldliness, passion, grace, drive, dedication and personality! Each question is 'filed' under one of these VGP characteristics.

Q1. Name and 'title'.
Karina Allrich of Karina's Kitchen: Gluten-Free Recipes

Q2. DRIVE: Yawn, sunrise, what is the first food/drink you reach for to start your "Veggie Girl Power" day?

Karina: I'm a yerba mate girl.

Q3. HEART: As a "Veggie Girl Power" trailblazer you inspire so many girls/women, who or what was your inspiration at the start of your journey to today?

Karina: Instinct. I never ate much meat, even as a child. In fact I would hide bits of chewed meat in my napkin. By thirteen I was a vegetarian.

Q4. EXPERIENCE: When people ask you why you 'went VEG' what is your usual answer?

Karina: I simply say, I feel better when I eat vegetarian. That is, until celiac disease put a serious dent in my vegetarian food choices and I had to give up gluten. I've been living without wheat, rye, barley or spelt for eight years now. Thank goddess for rice and quinoa! Not to mention, potatoes.

Q5. WORLDLINESS: Celebration dinner out, where do you go?

Karina: I like Real Food Daily in Los Angeles.

Q6. CREATIVITY: "You can judge a veggie girl by her beverage"...what are your favorite juice/smoothie recipes?

Karina: My current favorite smoothie features pomegranate juice, a frozen banana and blueberries. Sometimes with hemp milk.

Q7. DEDICATION: Are there any foods or food brands that you simply couldn't live without?

Karina: As a gluten-free dairy-free cook I rely on Bob's Red Mill flours and grains to make all my gluten-free breads and tortillas and desserts. I love sorghum flour. And millet, buckwheat and cornmeal. I also bake vegan, so I rely on Ener-G Egg Replacer in my muffin, cake, and cookie recipes. Oh- and Tinkyada rice pasta! It's the best gluten-free pasta.

Q8. WISDOM: What is a favorite life tip or quote of wisdom that you have shared with the world?

Karina: Life is short. Make today delicious.

Q9. SKILLS: And equally important, what is one of your yummiest recipes you have shared with the world?

Karina: I just developed a fabulous vegan breakfast brownie made with quinoa flakes. It has mini dark chocolate chips in it. The combo of quinoa and chocolate is rich and satisfying. Recipe here.

Q10. PASSION: What is the one message that you try to project to your fans and those you inspire?

Karina: Most of my readers are gluten-free. Many find me right after receiving a celiac diagnosis, and they need reassurance that cooking and baking gluten-free (and dairy-free, for many) is not only doable but delicious. That's one reason I'm passionate not only about the recipes I develop, but the presentation and photography. I want to inspire creativity in the kitchen. And in life!

Q11. PERSONALITY: Who would you award the "Veggie Girl Power" label to? And what have you learned from them?

Karina: I have long admired Susan of Fatfree Vegan Kitchen. We bonded over a vegetarian mulligatawny recipe years ago.

Q12. GRACE: How do you respond to negative comments from critics, in real life or on the web?

Karina: In truth I don't respond. I use my delete button. Though I have to say, in all honesty, it's a rare occurrence. I get a lot of love from people. My readers keep me going. They inspire me!

Bonus Question: Yes or no-do you think veg*n diets will ever be the majority and not the minority?

Karina: Truthfully, I do not. There will always be omnivores. And flexitarians. Some for health reasons- the Dalai Lama, for instance; he became sick on a vegan diet. Not everyone thrives on vegetable proteins. And soy allergies are on the rise (I am allergic to soy and beans/legumes). Awareness is on the rise, however. And availability. So that's good news.

Did You Know? You can find Karina on her blog, twitter and facebook. But I warn you, before you click, make sure you have a nice chunk of time to peruse her site! You'll be hooked!

Website: Karina's Veg*n Recipe Index.
Twitter: @KarinasKitchen
Facebook: Karinas Kitchen on facebook.

A few of Karina's recipes I've mentioned:
Roasted Hatch Chile Stew
Pumpkin Waffles
Vegan Potato Leek Soup
Roasted Acorn Squash Risotto

Almond Pear Morning Muffins. 5x the Almonds!

2009-10-20T15:30:00.012-04:00

Almond-tastic. Almonds are packed with fiber, vitamin E, copper, manganese and riboflavin. Almonds are lower in saturated fat than most other nuts. They also contain a nice boost of protein. My Almond Pear Morning Muffins are packed with 5x the almond flavor: whole raw almonds, chopped roasted almond bits, almond oil, almond milk and almond meal. Hearty savory almonds pair perfectly with sliced bits of delicate sweet pears, a dash of spice, a hint of chai tea, and a squeeze of bright zesty lemon juice. And yes, you can eat these 'morning muffins' at any hour of the day. Get my recipe...

Almond Pear Morning Muffins
vegan, makes 1 dozen muffins

Dry Ingredients:
1 1/2 cups whole wheat or spelt flour
1 cup vegan sugar, evaporated cane juice crystals
1 cup roughly chopped almonds
*plain roasted/lightly salted OR, I used TJ's Lemon-Spicy flavor of almonds
1/4 cup almond meal
1 Tbsp flax seed powder
1 Tbsp baking powder
1 tsp sea salt
dash cayenne
3-5 dashes cinnamon

Wet Ingredients:
2 Tbsp lemon juice
1 tsp fresh grated ginger
1/2 cup almond milk (or soy milk)
1/2 cup chai tea concentrate
2 Tbsp almond oil

Fold in:
1 large ripe pear, diced into thin dime-sized bits.

Topping garnish: whole raw almonds, pear bits, dash of sugar

Directions:

1. Pre-heat oven to 375 degrees. Prep: roughly chop your almonds. Thinly slice your pear into dime sized bits. Set aside.

2. Combine all dry ingredients in a large mixing bowl: flour, baking powder, salt, cayenne, cinnamon, flax seed, almond meal and sugar. Mix well.

3. Add liquids: grated fresh ginger, oil, milk, lemon juice, chai tea. Stir until well blended, but do not over-stir your muffin mix. You want it to stay light and fluffy.

4. Fold in your chopped almonds.

5. Fold in your pear bits. Keep about 2 Tbsp out for topping garnish.

6. Fill your muffin cups. Add a garnish of pear bits, whole raw almonds and a sprinkle of raw sugar to the top of each muffin.

7. Bake at 375 degrees for 15-17 minutes, or until top is browned and has a nice crisp shiny top. Allow to cool for 15 minutes before removing from tin.

8. Serve with tea, chai or hot vegan cocoa. Delicious!

Notes and Alterations:
* Lemon Lovers! The fresh lemon juice adds a unique tart accent to these savory-sweet almond muffins. If you'd like, you can turn up the 'lemon' flavor even more by adding in another Tbsp of lemon juice and some fresh grated lemon zest.
* Oil Sub. If you'd like to substitute the almond oil with canola oil, feel free.
* Optional add-in: almond butter. Just make sure it's room temperature or slightly softened so it blends well.
* Sweeter mood? If you want to turn these muffins into a sweet tea-cake style bread, add a swirl of maple syrup in the batter and drizzle it on top of the batter before sticking it in the oven. Maple and almonds is a delicious flavor combo!