tag:blogger.com,1999:blog-79717403154154659682024-02-21T08:25:59.889-08:00Vegan RDfacts, opinions, rants, & recipes from a vegan dietitianDinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-7971740315415465968.post-4569280426939580612012-09-09T15:39:00.002-07:002012-09-09T16:11:15.325-07:00Vegan Eggplant Ricotta Spinach Casserole (Gluten- and Soy Free Variations too)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvKFKrRNlE_QIh7zcxHDAx3-XEkravZ2XsrWpjuXE4u5Q5CVaWNRss3XsYcUpYHOknG4N4tG9kQNY0n4k1vEWhOOUegwN5Upxxhxun-rfMpUIqQNVdNLiREGyg4nIx4axmdUC5zUoN9rE/s1600/eggplant+casserole.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvKFKrRNlE_QIh7zcxHDAx3-XEkravZ2XsrWpjuXE4u5Q5CVaWNRss3XsYcUpYHOknG4N4tG9kQNY0n4k1vEWhOOUegwN5Upxxhxun-rfMpUIqQNVdNLiREGyg4nIx4axmdUC5zUoN9rE/s640/eggplant+casserole.jpg" width="640" /></a></div>
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Everything's coming up eggplants! I had 4 huge eggplants ready at once in the garden, and I wanted to use them in different ways. Here's one of the recipes, a layered casserole with oven-fried eggplant, spinach, ricotta, and tomato sauce. It's sort of a take on eggplant parm, or maybe eggplant lasagna (sans the noodles).<br />
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I typically avoid multi-step recipes like this because I'm so busy, but there's something about crispy, breaded eggplant that is so irresistible. That said, I wanted to avoid the excess fat you get from frying (not to mention the mess), so I did a little low-fat trick that I'll share with you here.<br />
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Here's how you make this gluten- and soy-free: Use GF breadcrumbs in place of the pankos, and use cashew cream (consistency of yogurt to sour cream) for the dipping mixture. Omit the ricotta layer.<br />
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Eggplant Ricotta Spinach Casserole<br />
<ul>
<li>1 large eggplant</li>
<li>Nonstick cooking spray</li>
<li>1 cup unsweetened plain soy yogurt</li>
<li>1/2 cup soy mayo</li>
<li>1/4 cup vegan sour cream</li>
<li>2 cups panko bread crumbs</li>
<li>2 tbsp Italian seasoning</li>
<li>1/4 cup nutritional yeast</li>
<li>1 tbsp vegan parmesan of your choice (optional)</li>
<li>2 tsp seasoned salt</li>
<li>10-oz box frozen spinach, thawed</li>
<li>2 tbsp fresh chopped basil</li>
<li>1 tsp salt</li>
<li>juice of 1/2 lemon</li>
<li>1 container Tofutti ricotta</li>
<li>2 tsp Italian seasoning</li>
<li>1 jar tomato sauce or pasta sauce of your choice</li>
<li>1/2 package Daiya mozz shreds</li>
</ul>
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Preheat oven to 425 degrees. Slice the eggplant into 1/4 inch slices. Stir together the yogurt, mayo, and sour cream (or use cashew cream; I would have used cashew cream but Ben is allergic). Blend together the bread crumbs, 2 Tbsp Italian seasoning, nutritional yeast, parma, and seasoned salt. Dip the eggplant in the creamy mixture (or brush it on) and shake off any excess. You want just enough to coat the breadcrumbs, not a thick coating. Dip eggplant into the panko mixture and place on a cookie sheet that has been sprayed with nonstick cooking spray (Pam now makes an organic canola variety, did you see it?). Place in the oven. Turn each piece after 15 minutes; bake another 15 minutes.<br />
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Meanwhile, blend spinach with the basil, salt, and lemon juice. Set aside. Squish the ricotta around the bowl well (the consistency will change from stiff to creamy eventually) and add the 2 tsp Italian seasoning.<br />
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In a 14x9 inch casserole dish, coat the bottom with a layer of tomato sauce. Add a layer of the eggplant (use half). Add the spinach layer (spread out evenly). Add the ricotta layer (spread out evenly). Add another eggplant layer. Add another sauce layer. Sprinkle the mozz on top evenly.<br />
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Bake, covered with foil, at 425 for about 20 minutes. Take foil off and bake another 20 minutes or so, or until cheese just starts to brown.<br />
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This is a pretty low-fat version of a usually very rich dish. The secret to a moist and flavorful eggplant is the yogurt mixture, which gets sealed in by the breadcrumb coating.<br />
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Here's what the oven-fried eggplant looks like:<br />
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This is a wonderful leftover. It's wonderful in a salad, sandwich, or wrap. I'm going to make Eggplant Rollatini!<br />
<br />Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-33806482602161888112012-08-04T17:44:00.004-07:002012-08-04T17:44:49.465-07:00Eating out of the summer garden<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hMCVWuH6qFr_7W6Hn2s6NbDbwtF0WjXVEX43eSjbp42h-BObBXOrNy-u1sdFKNWJpHrjzfcq-h59nsTlo5JzDm0tx05bFtGeo-EiLPHz4N8TqbkJSBuxtUn6uKSgmhPEqq0JCGN5KBFs/s1600/from-the-garden.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hMCVWuH6qFr_7W6Hn2s6NbDbwtF0WjXVEX43eSjbp42h-BObBXOrNy-u1sdFKNWJpHrjzfcq-h59nsTlo5JzDm0tx05bFtGeo-EiLPHz4N8TqbkJSBuxtUn6uKSgmhPEqq0JCGN5KBFs/s320/from-the-garden.jpg" width="320" /></a></div>
This is the kind of meal that screams "SUMMER"! Here are just of the few things we had for dinner tonight, and almost all of it came out of my veggie garden.<br />
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The best plate was definitely the eggplant-tomato-basil platter in the front. The Japanese eggplant plant only yielded one little eggplant this week, not enough to make a real eggplant dish. So I sliced it into thin rings and pan fried them in a little high-quality olive oil, and finished with sea salt and fresh ground pepper. Japanese eggplant is so yummy -- you can eat the skins (they turn a lovely lavender color) and the flavor is nice and mild. I arranged the cooked eggplant on the plate, and surrounded it with plum tomato slices. I then sprinkled on coarsely chopped fresh basil, and drizzled a little balsamic glaze on top. We gobbled that up fast!<br />
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The salad in the back features my sugar-sweet cherry tomatoes (which Emily eats like grapes), some leftover chickpeas, cucumber, and fresh parsley. It was dressed simply with a squeeze of lemon, salt, and pepper. The salad on the right is a combination of arugula (I can't seem to have enough arugula!) and baby spinach, with cucumber, carrot, and yellow baby bell tomatoes (um yes that's THREE kinds of tomatoes in one meal!). I paired that salad with a bit of homemade hummus and edamame dip (on the left). The edamame dip comes from my friend Alma Schneider --<a href="http://takebackthekitchen.com/green-edamame-dip-for-st-paddys-day-or-anytime/" target="_blank"> check out her recipe on her blog</a>. Everyone LOVES this dip (especially Emily) -- I make it every week.<br />
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On another note... this is the kind of meal that I think of when carnivores ask, "What do vegans eat?" and they think vegan diets are so boring, or complicated. This is so flavorful, so delicious, and it's not even fancy cuisine. Just simple, whole, fresh plant foods.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com1tag:blogger.com,1999:blog-7971740315415465968.post-33010081852174277072012-07-20T21:17:00.001-07:002012-07-20T21:17:24.311-07:00Picky toddler? Just Chill.<div class="separator" style="clear: both; text-align: center;">
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My first child, Ben, ate pretty much everything I put in front of him. Everyone told me that I was lucky. I thought, no, this isn't about luck; this is about good parenting and my oodles of nutrition experience! Now, with my second, Emily, who's almost 2, I'm starting to change my tune. Not a lover of veggies, she's a stubborn little thing!<br />
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What to do? I stick with the advice I've given others over the years: Chill. Don't show a single iota of emotion when your child refuses to eat something. That is how the battle of the wills takes over. And slowly but surely, your child will start eating veggies.<br />
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THE RULES:<br />
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<b>Provide a veggie on the plate, every. single. day.</b> Ideally both at lunch and dinner, but at LEAST one. Do raw (if child can chew it). Do cooked. Do dips. Do plain. Do sauced. Do steamed. It doesn't matter. Just put it there. The repeated exposure is very important for success in the long run.<br />
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<b>Be matter-of-fact.</b> "That's BOCKIE! I no like BOCKIE!" "Okay," says you. "No broccoli. So. How about those Yankees?" Refuse to engage in a battle. Then you have already won half of it!<br />
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<b>Practice a little reverse psychology.</b> Emily loves poking her nose in my food, saying, "Wanna taste it!" She does this with pretty much everything I eat, even salad. When I willingly share, she usually spits it out with an "I-don-like-it." So I say, "No, these are MY vegetables, you HAD your lunch," or something similar, and I hoard it with some serious drama. This gets her to really want what I'm eating, so after a few "No, this is mine"'s, eventually I'll give in, say, "Ok, ok, you win, you win!" and hand over something. And from this little technique I now have a little lover of red bell pepper (even raw!), cherry tomatoes, and tofu (which she endearingly calls "tofut" as in, "toe foot").<br />
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<b>Do not force your child to eat.</b> As frustrating as it is to see your delicious sauteed asparagus grow cold, wilted, and wrinkled on your child's place, let it go. When your child is done eating, take it away and move on. It's ok to eat it yourself, as in, "MMM Thank you! More for me!"<br />
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<b>Be a role model.</b> Eat your veggies. Enjoy them. Show your child that it's just what we do.<br />
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<b>Dine out regularly, if it's within your budget.</b> No matter how much I cook, my food will never come close to tasting as yummy as food at our local Asian joint. Order a few different things and put a little of everything on your child's plate. This is a powerful technique. It exposes children to new foods; it adds a bit of excitement to meals; it provides a sense of adventure around food. There's nothing cuter than watching a 1 1/2-year-old eating sweet potato tempura sushi. And speaking of dining out with little ones, can I please share a little pet peeve? What is with these children's menus? It's like a pro-child-obesity conspiracy! What, the only things kids are allowed to have are chicken nuggets, grilled cheese, and pizza? Drives me bonkers. (One time I tried to order Ben a vegan pizza off the kids menu; I asked them to substitute broccoli for the cheese and they wouldn't do it -- they would only do a huge one. Really!) So we just share what we order. An added benefit, this helps us (parents) with portion control.<br />
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<b>It's ok to hide veggies.</b> I'm not talking about a chunk of Brussels sprout in a pile of mashed potatoes. I'm talking about the Power of Purees. Here are a few ideas (veggies are to be cooked to soft stage and then pureed with a bit of water or plant-based milk until uniform):<br />
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<ul>
<li>Puree of carrot, beet, and/or squash in brownies or whole grain muffins</li>
<li>Puree of green beans and/or peas in bean burgers</li>
<li>Puree of pretty much anything in tomato sauce, served on pasta</li>
<li>Puree of cauliflower in creamy soups, mashed potatoes, even yogurt</li>
</ul>
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The purpose isn't to pull the (faux) wool over your child's eyes; it's to get them gradually used to the subtle flavor of veggies so they'll better accept them as time goes on.<br />
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How about you? I'd love to hear your successful techniques to get kids to try (and like!) veggies!<br />
<br />Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com2tag:blogger.com,1999:blog-7971740315415465968.post-27818155028300333022012-07-15T13:50:00.001-07:002012-07-15T13:52:48.478-07:00Wheat Free Surprise Banana Oat Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSsaCsQcckZ5cwYaNejH6MGA0VpdYtiII-XHp5YEWtg5AEWcK7-27wShj_lZkQIRhyphenhyphen4QDZT3nSQ1I1cZVYt8bOI8lgrXhBui2rXQlDZIgKNIwctf0jmcPfGDpEgQWP5tSpTVR14_BIkbS/s1600/surprise-muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSsaCsQcckZ5cwYaNejH6MGA0VpdYtiII-XHp5YEWtg5AEWcK7-27wShj_lZkQIRhyphenhyphen4QDZT3nSQ1I1cZVYt8bOI8lgrXhBui2rXQlDZIgKNIwctf0jmcPfGDpEgQWP5tSpTVR14_BIkbS/s320/surprise-muffins.jpg" width="320" /></a>Happy Summer, folks! And thanks for hanging in there in spite of my absence. It's been an exciting summer; in June Dan and I had a much-needed vacation in Scotland, and almost as soon as we returned, I headed over to Summerfest, where I gave 3 lectures and got inspired by dozens of amazing fellow vegans.<br />
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For the first time, I have a garden -- organic, but unfortunately not veganic. I don't compost yet but it's on my list of goals for 2013. I started the garden back in May (I moved an entire bed of perennials at the side of my house out of a plot to other locations, and I started fresh there), and I've been harvesting some amazing lettuce, arugula, kale, spinach, cukes, eggplant, green beans, and tomatoes. The peas were sort of a disaster but I will try, try again. I've been busy learning about soil maintenance and tricks of the trade.<br />
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I've been cooking a lot with my fresh veggies, and will start sharing those recipes!<br />
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For today, I just had to break my MIA streak to share this recipe I concocted for banana muffins. I almost always have 2 or 3 aging bananas in the bowl, and I was getting tired of the white-flour banana muffin variety, so I stepped it up and made a more nutritious, wheat free, whole grain rendition.<br />
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Wheat-Free Surprise Banana Oat Muffins<br />
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You will need:<br />
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<ul>
<li>1 1/4 cups oat flour</li>
<li>1 tbsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>2 tsp cinnamon</li>
<li>6 tbsp rolled oats</li>
<li>1/4 cup coconut flakes</li>
<li>1/4 cup ground flax seeds</li>
<li>2 medium bananas</li>
<li>1 cup dairy-free milk</li>
<li>1/3 cup maple syrup</li>
<li>2 tbsp canola oil</li>
<li>1 tbsp apple cider vinegar</li>
<li>2 tsp vanilla extract</li>
<li>100% fruit jam and/or vegan chocolate chips</li>
</ul>
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Heat oven to 375 and prepare a 12-cup muffin tin with oil or oil spray.<br />
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Sift together the flour, baking powder, soda, salt, and cinnamon. Stir in the oats, coconut, and flax. In a separate bowl, mash the bananas and add in the remaining ingredients up to the vanilla.<br />
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Add wet to dry and stir until just mixed.<br />
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Divide the batter into the 12 cups (they might be almost full; that's ok). For the surprise, place either about 1/2 tsp jam or about 4 chocolate chips in the center. Bake for about 20 minutes; test for doneness.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-65750487433957135382012-03-16T12:33:00.003-07:002012-03-16T12:54:08.277-07:00Authentic Aloo Gobi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4c8bP6RFyk5biTOnYQHdxDmH9eo6Tnk-Awitx7LwfP8_0LL7A04b_oJ3JVTNEw1mGemDoDya9EqWPF_ozpEPBdGz-_dR0C96UcE60hrgeNTSl8kqtqfdVA7aKbbEDn-fiB_4Ytu8Hw4d/s1600/aloo-gobi.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4c8bP6RFyk5biTOnYQHdxDmH9eo6Tnk-Awitx7LwfP8_0LL7A04b_oJ3JVTNEw1mGemDoDya9EqWPF_ozpEPBdGz-_dR0C96UcE60hrgeNTSl8kqtqfdVA7aKbbEDn-fiB_4Ytu8Hw4d/s200/aloo-gobi.jpg" alt="" id="BLOGGER_PHOTO_ID_5720583013362057282" border="0" /></a>I LOVE Indian food. I might have mentioned, I'm slowly cooking my way through <span style="font-style: italic;">The Art of Indian Vegetarian Cooking</span>. But I found myself with fresh potatoes and cauliflower from my local co-op, and there wasn't a recipe for aloo gobi (potatoes and cauliflower curry) in the book. So I set off to make up my own.<br /><br />The results were dreamy! I guess the book's techniques are rubbing off on me because this recipe was outstanding. Easy too. I really think the secret to success here is the generous use of fresh cilantro, added early on in the cooking process. The veggies infused with the fresh herb, along with the Indian spices, are intoxicating.<br /><br />Here's what you need:<br /><br /><ul><li>1 medium head cauliflower, leaves removed and cut into bite-sized florets</li><li>3 medium potatoes (red skinned really nice), peeled and cut into bite-sized cubes</li><li>2 tbsp canola oil</li><li>2 tsp whole cumin seeds</li><li>1 onion, chopped</li><li>1 small bunch fresh cilantro, stems removed (about 1 cup chopped leaves, packed)</li><li>1 Tbsp turmeric powder</li><li>1 tsp salt</li><li>1 14.5-oz can organic diced tomatoes</li><li>2 cloves garlic, minced</li><li>1 1/1 Tbsp fresh grated ginger</li><li>1/4 cup or so of water<br /></li><li>2 tsp garam masala</li></ul><br />Cut up the cauliflower and potatoes. You can do this in advance, keeping the cauliflower covered and the potatoes in cold water. It might be wise to de-leaf, wash, and chop the cilantro well in advance too, since this is really a time suck. (Doing fresh herbs in advance helps me greatly with time management!)<br /><br />Heat canola oil and cumin seeds in a very large saucepan.<br /><br />When the seeds start to sizzle, add the onion and saute for about 7-8 minutes over medium heat. You want to cook the onions to transluscent, not brown them.<br /><br />Add cilantro, turmeric, and salt. Stir until well-combined.<br /><br />Add tomatoes, juice and all, and the garlic and ginger. Stir well until heated through.<br /><br />Add potatoes and cauliflower to the sauce plus water. Toss gently so that the veggies are coated with the sauce.<br /><br />Cover pan and simmer for about 20 minutes. Test veggies to be sure they're tender.<br /><br />Add the garam masala, stir again, and serve. I find that this tastes best if you let it sit in the pan (off the heat) for about 15 minutes, served warm rather than hot.<br /><br />Serve with a whole grain and any Indian side dishes you like.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-20971118532599765302012-01-20T06:00:00.000-08:002012-01-20T06:00:13.410-08:00Leafy Green Veggies Cut Diabetes Risk<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9shJ1Uu3BfqtX9o_XJ0Ivew94QsoGK4Tpok5sdKhHKO40XpT1oQB-9SmQqas39Gt_C1egPRurvF3R2ZVooWWPsfXxz3aK6U9EOb_m13ISkzDP99WT0gLM8EZAVQSe6vPKJHYRxx1Sdeo/s1600/spinach.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9shJ1Uu3BfqtX9o_XJ0Ivew94QsoGK4Tpok5sdKhHKO40XpT1oQB-9SmQqas39Gt_C1egPRurvF3R2ZVooWWPsfXxz3aK6U9EOb_m13ISkzDP99WT0gLM8EZAVQSe6vPKJHYRxx1Sdeo/s200/spinach.jpg" alt="" id="BLOGGER_PHOTO_ID_5699406799441076402" border="0" /></a>According to a recent study published in British Medical Journal, which reviewed several studies that explored the link between fruit and vegetable consumption and Type 2 diabetes, eating one and a half extra servings of green leafy vegetables cut the risk of diabetes by 14 percent. As if we needed another reason to eat more leafy greens! Calorie for calorie, no other food packs in more nutrition than leafy greens. Which means you can eat and eat, get very few calories (many of which come from protein, by the way) yet a ton of protective phytonutrients and antioxidants that fight disease.<br /><br />It's easy being green! Read on for some ways to incorporate more leafy greens into your diet.<br /><br />* Toss a couple of handfuls of baby spinach into the blender next time you make a frozen fruit smoothie. Try this: in a drink blender, combine a pre-peeled and frozen banana with a cup of frozen berries and/or cherries, a few chunks of melon or peeled peach or nectarine, and about a cup of almond milk with 1/2 bag of baby spinach. It'll look a little funky but you won't taste the greens.<br /><br />* Add shredded lettuce to sandwiches and wraps.<br /><br />* Add frozen or fresh chopped kale or collards to homemade soup.<br /><br />* Whip up greens Italian style: Lightly steam chopped up cooking greens. Heat olive oil in a large pan and add a couple of cloves of sliced garlic. Saute until fragrant. Add the greens and saute until tender. Add salt and pepper to taste. For a final touch, add a splash of fresh lemon juice or balsamic vinegar. (For a heartier dish, add a can of rinsed white beans to the greens and toss well.)<br /><br />* Add sauteed spinach to pasta, omelets, rice dishes, and sauces.<br /><br />* Serve your next meal over a bed of steamed greens. They're good with just about any sauce or gravy.<br /><br />* Start with a bag of mixed baby greens. Add toasted walnuts, thinly sliced apple, a bit of crumbled tofu, and your favorite no-sugar-added dressing for a gourmet first course before dinner.<br /><br />* Pile sauteed or steamed greens on homemade pizza.<br /><br />* Choose a large green like collards, and make burritos and wraps using the leaves as the wrappers.<br /><br />How to pick: Look for fresh, bright, firm leafy green veggies, free of foul odor and a limp appearance. Try broccoli, mustard greens, Chinese greens (not just bok choy-- visit an Asian grocer if you have one, and check out the variety!), kale, collards, arugula, chard, and spinach. If you have a budding green thumb, try growing some in your garden.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com1tag:blogger.com,1999:blog-7971740315415465968.post-42582937955929516202012-01-19T09:35:00.002-08:002012-01-19T10:05:08.914-08:00Crispy Kale and Jerked Tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9EXni6aQYxzVuyV6TSRcuZUYgY0m_5j2BBirPCUfBKX_kzKV_yp7AjXW50LnDlUQF-Fldum0GI-YSEhqXL5M5bBuWC_cybWDgxGSb2mgcjde1t5ef9T3KRilVekwUG_lOZLJoO32qdPQ/s1600/krispykale.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9EXni6aQYxzVuyV6TSRcuZUYgY0m_5j2BBirPCUfBKX_kzKV_yp7AjXW50LnDlUQF-Fldum0GI-YSEhqXL5M5bBuWC_cybWDgxGSb2mgcjde1t5ef9T3KRilVekwUG_lOZLJoO32qdPQ/s200/krispykale.jpg" alt="" id="BLOGGER_PHOTO_ID_5699402834907214162" border="0" /></a>Here was dinner last night: Jerked Tofu, Crispy Kale, and Seasoned Quinoa (I got "Quinoa AGAIN?" from Ben, which I found rather humorous).<br /><br />The tofu was really easy to make; I just took my favorite Jerk spice rub, <a href="http://www.bushabrowne.com/authentic_jerk.php">Busha Browne's</a>, which is a thick sauce, almost a paste, and tossed about 1 tablepoon with 1 lb cubed tofu, and pan fried in a little oil. Next time I'm going to slice the tofu in thin slices, because it took longer than I would have liked to turn the tofu cubes to get them evenly cooked. This particular brand of jerk seasoning is bold and balanced, with the perfect combination of tangy and spicy, without an overpowering "hot spice" load. I highly recommend it.<br /><br />The kale was more of an accident -- I left it in the oven a bit too long and it got crispy. It was delicious. I make oven-roasted kale a lot, and I vary the seasonings. Last night I used lemon pepper, cumin, garlic powder, and salt. The kale was completely dry (I used a pre-washed variety) so I think that's why it crisped up so fast (usually I give it a rinse before roasting).<br /><br />I've been getting a lot of questions about leafy greens lately, so stay tuned for a new post on leafy greens.<br /><br />The quinoa was made with water and a sprinkle of onion soup mix (my new secret ingredient) and was awesome.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com1tag:blogger.com,1999:blog-7971740315415465968.post-73963309696079242192012-01-16T12:37:00.001-08:002012-01-16T13:14:23.955-08:00A Falafel Makeover<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3zIi0K66vMTI-Lf482N2tbYx_pTtx4lR0ezcM_maI2fDZ5lRw4HF19vZA5ULPJmmfqFMzX5y9u9xP-Rz66OR4U1EDrsSTQKs_j9SrzWpEFu4zYuwF4WHkdDTzNtVsKlAcCLTI-yAwofx/s1600/falafel.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3zIi0K66vMTI-Lf482N2tbYx_pTtx4lR0ezcM_maI2fDZ5lRw4HF19vZA5ULPJmmfqFMzX5y9u9xP-Rz66OR4U1EDrsSTQKs_j9SrzWpEFu4zYuwF4WHkdDTzNtVsKlAcCLTI-yAwofx/s200/falafel.jpg" alt="" id="BLOGGER_PHOTO_ID_5698334573161686210" border="0" /></a>Not to sound like a broken record, but I again have to send a boatload of thanks to Trader Joes for tasty, high quality, mostly nutritious vegan convenience food. One of my favorites is their frozen falafel. It's better than some that I've had in restaurants. And it's ready in one minute in the microwave.<br /><br />I'd been enjoying falafel sandwiches (on either whole wheat pita or wraps) with chopped raw veggies and tahini sauce, while also trying to drop this stubborn baby weight (which, since I've hit 40, is doubly hard to shed), and I realized I'm not going to get very far if I continue: for only three balls of falafel, I'm getting 320 calories and 19 grams of fat. And sometimes I eat 4! Add a large pita (about 200 calories) and a couple tablespoons tahini sauce (another 100 or so calories), and (we won't count the veggie calories) that equals over 600 calories. For lunch! And I'd often have a piece of fruit an hour after.<br /><br />But I don't want to give up my beloved falafel, which is delicious and not terribly unhealthy (a bit oily, true, but it's not an everyday indulgence). But I sure can give up the bread, and I can use less tahini.<br /><br />My new take on a falafel lunch is pictured here: a huge bowl of chopped raw veggies, three balls of falafel (quartered), and watered-down tahini sauce. New calorie count: 400 (plus veggies, again, which we won't count). This is better not only for the calorie savings but because I now incorporate more raw veggies, which means more antioxidants and fiber, and I really do feel full until dinner. Plus who needs more wheat?<br /><br />A vegan diet is a great way to control weight. But if you're like me, sometimes delicious prepared/convenience foods can sabotage our best efforts. And it's up to us to find ways to balance portions, satiety, flavor, and nutrition. It's a continuous learning process, even for the pros!Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-2050242751233479342012-01-15T11:36:00.001-08:002012-01-15T11:56:36.434-08:00Best Vegan Creamy Salad Dressings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.mccormick.com/%7E/media/Images/Recipes/Recipe%20Details/Appetizers-Snacks/Classic_Hummus.ashx?w=380"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 380px; height: 380px;" src="http://www.mccormick.com/%7E/media/Images/Recipes/Recipe%20Details/Appetizers-Snacks/Classic_Hummus.ashx?w=380" alt="" border="0" /></a>Trying to cut back on oils, processed soy, or both?<br /><br />Most creamy salad dressings rely on concentrated fats (oils) and/or tofu (or tofu products, like tofu mayo/sour cream) to give the dressing that creamy texture. And that's fine, but if you're eating as much salad as you should be, you might feel the need to mix it up a little, and if (like me) you're always looking for ways to cut calories while maximizing nutrient density, here are a few ideas.<br /><br /><span style="font-weight: bold;">Watered Down Hummus</span><br /><br />This sounded gross to me the first time I heard about it, but I tried it and now I'm an addict! I make my own hummus most of the time, but my all-time favorite hummus is Trader Joe's Edamame Hummus. I just put a big spoonful in a bowl, add about the same volume of warm water, stir, and pour on my salad. I find that strong-flavored hummus works best for this dressing.<br /><br /><span style="font-weight: bold;">Sesame Dressing</span><br /><br />I LOVE LOVE LOVE this dressing for everything from falafel to a dip for raw veggies to a sauce for steamed greens. But it can be pretty high in calories, and the addictiveness of the flavor can make those calories add up quickly. So I make a regular tahini sauce and thin it out with water. It is super-delicious. All you do is start with a spoonful of tahini, slowly add water and lemon juice until at the desired consistency and flavor, and season with a bit of sea salt. Sometimes I use garlic but I've been enjoying the clean flavor of just the sesame and lemon. You can really thin this out a lot and retain the wonderful flavor.<br /><br /><span style="font-weight: bold;">Avocado Dressing (A.K.A. thinned out guac)</span><br /><br />This stuff is decadent! Start with a ripe avocado in the food processor. Add lime juice, cumin, fresh parsley, salt, and water until at the desired consistency. Yum.<br /><br /><span style="font-weight: bold;">White Bean Dressing</span><br /><br />This is a lot like hummus. Basically make a white bean hummus in the food processor with white beans, lemon juice, tahini (optional), white pepper, and salt. Add water until at the desired consistency.<br /><br /><span style="font-weight: bold;">Cashew Dressing</span><br /><br />This can be done with most nuts and seeds. Soak raw cashews in enough water to cover for 1-2 hours. Blend both in a food processor until smooth and creamy. Add lemon juice OR a clear or light-colored flavored vinegar of your choice, garlic, and more water to desired consistency.<br /><br />Ah the magic of water -- the more you add, the fewer calories end up on your salad. It's up to your taste buds to find the right balance between flavor and nutrition value. And certainly if you need to GAIN weight, keep it thick, as these dressings are chock full of health-supporting nutrients!Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com2tag:blogger.com,1999:blog-7971740315415465968.post-87973385228535882252012-01-14T16:25:00.001-08:002012-01-15T07:28:09.891-08:00Vegan Shepherd's Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt6gD1EqsLlAc9IFWl-xCE3U2bnGwMO9om7rj0qVcXh6cxg1Oc0BOCF3L6Jn6nUWwvgMI4-J0uqVNo9GFR188jVnWsMQ7rkiYZLR3L1nXGCbsmbfnxEmP1Ke2AUU7ZVj3ebGHnFASvYPZ/s1600/shep.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt6gD1EqsLlAc9IFWl-xCE3U2bnGwMO9om7rj0qVcXh6cxg1Oc0BOCF3L6Jn6nUWwvgMI4-J0uqVNo9GFR188jVnWsMQ7rkiYZLR3L1nXGCbsmbfnxEmP1Ke2AUU7ZVj3ebGHnFASvYPZ/s200/shep.jpg" alt="" id="BLOGGER_PHOTO_ID_5697655538958149170" border="0" /></a>Still on a mission to use up the wonderful winter veggies I got from my co-op this week, I decided to make the ultimate comfort food: Shepherd's Pie. Now, my favorite recipe for shepherd's pie comes from friends Gene and Helen, who, in 1994 or thereabouts, for the holidays gave their friends a printed compilation of their favorite vegan recipes, bound by a plastic coil spine. The recipe calls for shredded frozen tofu (which has to be done in advance) and walnuts (which my son is allergic to) so to the web I went for a new recipe.<br /><br />The one I ended up making is based loosely on <a href="http://vegweb.com/index.php?topic=16758.0">this on</a><a href="http://vegweb.com/index.php?topic=16758.0">e</a> from vegweb. (If you haven't tried vegweb, you have GOT to! It's saved me literally dozens of times when I've needed quick recipe inspiration.)<br /><br />As you can see her<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk2xsY6ga1yPzFaNgqn4ijtrpeLro9nvElc094wC0jf0tN3vjZXCubvqoKpVU3fNZ-6CEu2n09yoqnw2sesetPFz3plkC-jbXL9cpLS-QSgbnx6rvGmWbN692Z6yKOJa8sUEcMClFvcz-/s1600/shep-emily.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk2xsY6ga1yPzFaNgqn4ijtrpeLro9nvElc094wC0jf0tN3vjZXCubvqoKpVU3fNZ-6CEu2n09yoqnw2sesetPFz3plkC-jbXL9cpLS-QSgbnx6rvGmWbN692Z6yKOJa8sUEcMClFvcz-/s200/shep-emily.jpg" alt="" id="BLOGGER_PHOTO_ID_5697655542218634866" border="0" /></a>e (bad picture of Emily; she was in the process of blinking), everyone LOVED this dish. And if you cook for a family, you know how wonderful that feels. As it was a cold weekend day, comfort food was on the mind, so I also served this with a thick brown gravy and not-so-good-for-you-but-so-delicious store-bought dinner rolls, heated in the oven.<br /><br />Here's my rendition, which used all organic white potatoes, yellow onions, broccoli, collard greens, and carrots. This is that awesome, forgiving sort of recipe that allows you to put in pretty much whatever vegetables you have lying around.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdjk4rnPnAweUWYqaA8wOkNdpNC7HSXi7E_ca_AdmStC9Z4O5G261RWK4R62IIKtV-d5ScrApBlpQbb_UNgaCWhsLwPl7K4YPsJKZazpRlkhwWMAXM_-pAsfizQbVyb9bjBcIHr1-vBsK/s1600/shep-ben.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdjk4rnPnAweUWYqaA8wOkNdpNC7HSXi7E_ca_AdmStC9Z4O5G261RWK4R62IIKtV-d5ScrApBlpQbb_UNgaCWhsLwPl7K4YPsJKZazpRlkhwWMAXM_-pAsfizQbVyb9bjBcIHr1-vBsK/s200/shep-ben.jpg" alt="" id="BLOGGER_PHOTO_ID_5697655556027046562" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />You will need:<br /><br />For the potatoes:<br /><ul><li>4 medium potatoes, peeled and cubed</li><li>unsweetened almond milk (you can use any plant milk, to taste)</li><li>earth balance (you can use any vegan butter, to taste)</li><li>salt and pepper, to taste</li></ul><br />For the veggies:<br /><ul><li>1-2 tbsp broth (if you want this very low in fat) or olive oil</li><li>4 cloves garlic, minced</li><li>1 medium onion, chopped</li></ul><br />(for the veggies here, you can use about 4-6 cups of chopped vegetables of your choice in place of what I used)<br /><ul><li>2 cups chopped broccoli</li><li>6 huge collard green leaves</li><li>2 large carrots, shredded</li><li>2 celery ribs, chopped</li></ul>And the rest:<br /><ul><li>1 package Gardein beef skewers, chopped (you can use 8 or so ounces of any veggie meat substitute you like)</li><li>1 tsp savory</li><li>1 tsp basil</li><li>2 tsp thyme leaves</li><li>1 tsp sea salt</li><li>ground pepper to taste<br /></li><li>1 cup vegetable broth</li><li>3/4 cup unsweetened almond milk (any plant milk will do) </li><li>2 teaspoons cornstarch</li><li>2 teaspoons flour</li><li>1 tablespoon nutritional yeast (don't do what I did, which was to sprinkle from the container only to discover that there was no sprinkle top. Oops.)<br /></li></ul>1. Boil potatoes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMCZJWZMne-H5MIGhuqvlI4fvtW1L6tb0Xua-VLP1vUggf5Wfk08QnBvHgLQRCWzuxFD8XOvPKZJcdS_iQ8pGOYbfIdLN02ZiULvM6F199stZ651TD1ZoFETjVKVxTPsDd2p5gRXHmPG-/s1600/shep-dan.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMCZJWZMne-H5MIGhuqvlI4fvtW1L6tb0Xua-VLP1vUggf5Wfk08QnBvHgLQRCWzuxFD8XOvPKZJcdS_iQ8pGOYbfIdLN02ZiULvM6F199stZ651TD1ZoFETjVKVxTPsDd2p5gRXHmPG-/s200/shep-dan.jpg" alt="" id="BLOGGER_PHOTO_ID_5697655552112809154" border="0" /></a> Drain and mash with the milk and butter, salt and pepper to taste.<br /><br />2. Heat the broth oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the veggies and veggie meat and cook until veggies start to wilt. Stir in seasonings. Preheat oven to 375 degrees F.<br /><br />3. Add the broth and 3/4 cup milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. When all the vegetables are cooked, remove from heat.<br /><br />4. Spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast. Heat in oven for 20 minutes or so until top is slightly firm.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-40711180262119528402012-01-13T15:15:00.000-08:002012-01-13T15:41:32.328-08:00Roasted Butternut Squash, Black Beans, and Apples with Oniony, Kaley Quinoa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-ksnuwNTJ3xEiv-Bi61H-Uq8C5CFYuucOWNSQod5SLDb8foK_LjT6Jzw4H4sjsMRnOq6hYzWwWJB-_wUMQs9-YEAo0zjCo3h6xffW-hdVRWuaQsvtKvnsR1DeUvxo0mf99fDywC_iAIU/s1600/squash-apples-beans-quinoa-kale.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-ksnuwNTJ3xEiv-Bi61H-Uq8C5CFYuucOWNSQod5SLDb8foK_LjT6Jzw4H4sjsMRnOq6hYzWwWJB-_wUMQs9-YEAo0zjCo3h6xffW-hdVRWuaQsvtKvnsR1DeUvxo0mf99fDywC_iAIU/s200/squash-apples-beans-quinoa-kale.jpg" alt="" id="BLOGGER_PHOTO_ID_5697265666770888258" border="0" /></a>This colorful, hearty, family-friendly winter meal from tonight was inspired by the ticking clock, leftover kale, and a recent delivery of fresh baby butternut squash and apples from my co-op.<br /><br />It's a great way to use winter squash when you don't have much time.<br /><br /><br /><br />You will need:<br /><ul><li>2 baby or 1 medium butternut squash, peeled, deseeded, and cubed</li><li>1 large or 2 small apples, cubed</li><li>2 tbsp Earth Balance, then melted</li><li>2 tbsp maple syrup</li><li>cinnamon</li><li>1 can black beans, rinsed</li></ul>Preheat oven to 425. Place squash and apple in a baking pan with 1/4 cup water. Toss.<br /><br />Roast for about 20 minutes. Meanwhile, stir together the margarine, syrup, and cinnamon. Remove pan from oven and add the sauce; toss to coat. Add the beans and toss again. Put back in the oven for another 10 or 15 minutes.<br /><br />The quinoa (1 cup) was prepared with water (2 cups), a 1/2 packet of organic onion soup mix, and chopped up leftover kale.<br /><br />Dinner on the table in about 40 minutes, and much of that time was spent not cooking!Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-6220878604951856542012-01-10T10:27:00.000-08:002012-01-10T10:53:00.542-08:00Success from Vegan Geico<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUlX5FYObppBLMC9ywtw79RV8rDXru3DmUVFk3ujRzDACFLzwj8UyDjanGJT9N65w1ip3OvdChD0nhb3HRzvlm8ujkQVNEeJXhP6MUrTcerQD4ixxg63bHiEWsA42H-zkHTLAfVX1v5Tv/s1600/gecko.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 188px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUlX5FYObppBLMC9ywtw79RV8rDXru3DmUVFk3ujRzDACFLzwj8UyDjanGJT9N65w1ip3OvdChD0nhb3HRzvlm8ujkQVNEeJXhP6MUrTcerQD4ixxg63bHiEWsA42H-zkHTLAfVX1v5Tv/s200/gecko.jpg" alt="" id="BLOGGER_PHOTO_ID_5696074756372430210" border="0" /></a>This is one of those success stories that makes you so happy to be a vegan. Check out this article: <a href="http://fredericksburg.com/News/FLS/2012/012012/01062012/1325872944fls">With Workplace Support, Co-Workers Slim Down on Vegan Diet</a>. Three Geico employees took the vegan challenge, and "Not only were they able to give up meat, poultry, eggs and dairy products with what they described as surprising ease, but they also lost weight and improved their overall health." Great news!<br /><br />I wasn't surprised to discover that this study is part of a PCRM research project. They're always doing wonderful things that really do a great job showing people how a plant-based diet can make a real, dramatic difference in their lives. These folks have lost weight, dropped their blood pressure, and are enjoying increased energy. One even had her first normal mammogram in years, another eliminated her gastric reflux, and another saw her rheumatoid arthritis symptoms disappear! They say the diet is filling and that they plan on sticking to it.<br /><br />In this study, the employees get medical supervision, group support, education sessions led by dietitians, tips on menu planning, and vegan eats in their cafeteria. I have to wonder, when the study is complete, will they continue to follow the plan? Will it be more difficult? Will they have support?<br /><br />I think this shows us how important it is to be ambassadors to the movement: gently encouraging those whose minds are open to going vegan: in our workplaces and communities, offering support, opening our homes for vegan potlucks, being open and positive about our own habits and lifestyles, posting vegan recipes others have enjoyed, and sharing vegan treats for celebrations. The more positive exposure folks get on vegan living, the more widely accepted it will become.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com3tag:blogger.com,1999:blog-7971740315415465968.post-59334448542869461042011-12-12T13:01:00.000-08:002011-12-12T13:09:58.755-08:00Yes, it's vegan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.starbucks.com/assets/157ae4b11fe449fd89977978b58e8eb3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 305px; height: 363px;" src="http://www.starbucks.com/assets/157ae4b11fe449fd89977978b58e8eb3.jpg" alt="" border="0" /></a>It's 2:00. You have been running around all day: meetings, errands, work, playdates, what have you... and it dawns on you that you haven't had lunch yet and you're starving!<br /><br />You head to the nearest eatery--a Starbucks (hey a soy latte will hold you over until you find real sustenance) and notice something that looks suscpiciously vegan: a sesame noodle "Bistro Box." A quick glance confirms your suspicions: it's vegan!<br /><br />This happened to me today. I'm super excited. Vegan meals are going mainstream. It seems like yesterday that we had to peel the meat and cheese off of a sandwich in order to have a vegan meal (lettuce sandwich) because nothing else was available.<br /><br />The meal was very good. The snap peas were fresh and crispy, and the noodles tasted fresh. The tofu was yummy. It was flavorful without being overly salty. I would definitely get it again.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com2tag:blogger.com,1999:blog-7971740315415465968.post-1168522770887433452011-11-08T13:44:00.000-08:002011-11-08T13:55:08.274-08:00No time? Ideas for quick vegan meals<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AKaG414wuwoUdlOZKu8qInXC9xzE0Tgx-tEKZyxeeqIAMRN_jwwDUoD8PvJnX90icMcN03gYTXj8Ohf_j9NnedGNmZWDm8Xnor4oWateLVfrZSYjE77aP20oHCnxJwW570lk8xBZLaY1/s1600/ravioli-meal.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AKaG414wuwoUdlOZKu8qInXC9xzE0Tgx-tEKZyxeeqIAMRN_jwwDUoD8PvJnX90icMcN03gYTXj8Ohf_j9NnedGNmZWDm8Xnor4oWateLVfrZSYjE77aP20oHCnxJwW570lk8xBZLaY1/s200/ravioli-meal.jpg" alt="" id="BLOGGER_PHOTO_ID_5672744674549061058" border="0" /></a>Pictured here is Soy Boy ravioli, jarred marinara, carrot sticks, and blanched broccoli. A yawner of a dinner but it turns out that everyone loves it and it is SO easy to make. I just boil the ravioli, put the broccoli in the water towards the end of cooking, and slice up some carrots. Both kids gobble it up (no raw carrots for the baby of course). They love plain pasta too, they don't always get excited about tofu. "Hidden" in this way, they get an extra boost of protein and calcium in the meal.<br /><br />I have more nights than I'd like to admit where I don't have time to make a meal totally from scratch. Here are a few more throw-together ideas that both kiddos like, using what I like to call "healthy convenience food helpers":<br /><br />- Leftover or quick-cook brown rice with mixed frozen vegetables, crumbled felafel, and a vegan jarred sauce<br />- Canned "no chicken noodle" soup with saltine crackers and sliced raw fruits and veggies (Emily still can't chew so she gets frozen vegetables added to the soup)<br />- Frozen seitan "riblets" with microwaved potatoes and a big salad (Emily gets pureed or soft-cooked veggies)<br />- veggie burger or nuggets with peas and sliced apples/applesauce<br /><br />Any other ideas welcomed!!Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-11974587063393140692011-10-31T08:00:00.000-07:002011-10-31T08:00:02.945-07:00Vegan CHOPPED?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.foodnetwork.com/FOOD/2009/11/16/food_fn-logo_s92x69.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 92px; height: 69px;" src="http://img.foodnetwork.com/FOOD/2009/11/16/food_fn-logo_s92x69.jpg" alt="" border="0" /></a>Have you ever seen the show <a href="http://www.foodnetwork.com/chopped/index.html">Chopped</a>? I adore this show. The premise is, four chef contestants compete for $10,000 by cooking 3 courses (if they're not eliminated first): appetizer, main course, and dessert. The catch is, they are required to use four pre-determined "mystery" ingredients in each course. And they have a very short time to cook! After each course their dishes are judged, and one chef is eliminated. By dessert, there are two left, and the winner is declared at the end of the show.<br /><br />I like Chopped so much because it shows me new cooking techniques and creative ways to put food together. What I don't like is that anything goes -- I've seen them use everything from eel to veal.<br /><br />I did a quick google search and found a few references to a vegan Chopped. Check these out!<br /><br />http://vivelevegan.blogspot.com/2010/03/next-generation-of-chopped.html<br />http://vegetarianstar.com/2011/05/30/cindi-avila-chopped-meat-from-diet-to-become-great-celebrity-chef-video/<br /><br />I dream of a vegan version of Chopped. So if anyone out there is in production and wants to do this, count me in! Or maybe we can find a company or organization to sponsor a Chopped-like contest where contestants have to create a vegan recipe using four mystery ingredients (red lentils, durian, turnips, and hominy, anyone?).Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com1tag:blogger.com,1999:blog-7971740315415465968.post-52132916415345031742011-10-29T08:00:00.000-07:002011-10-29T08:00:06.048-07:00Polenta Pizza and Last Minute Saute<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhv1sADGe42q9CWZE3zDoiHsHF1vdJB-EJwiy-ZJoFb0eMrb6AmT1-cdx8Q9w2YrMtVLQhsPd4_mt5szP32XCbpZbPsXfqgByy40jYBKPjvj2k36fhijYcirEaPuA_KnKNLOACFUKiMJ_/s1600/polenta.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhv1sADGe42q9CWZE3zDoiHsHF1vdJB-EJwiy-ZJoFb0eMrb6AmT1-cdx8Q9w2YrMtVLQhsPd4_mt5szP32XCbpZbPsXfqgByy40jYBKPjvj2k36fhijYcirEaPuA_KnKNLOACFUKiMJ_/s200/polenta.jpg" alt="" id="BLOGGER_PHOTO_ID_5668605535188762978" border="0" /></a>The other day I knew I was in trouble when I opened the fridge (at 5:15pm) to find little more than aging carrots, and old (but still good) log of polenta, leftover quinoa, a few wrinkling snap peas, 1/2 bag baby spinach, a 1/2 huge onion, and condiments. In the freezer was a 1/2 bag of Meal Starters Chick'n Strips. Fortunately a (compact fluorescent) lightbulb went off in my head. What would you do with all this, to serve a family of 4? Here's what I came up with.<br /><br /><br /><br />Polenta Pizza<br /><br />I think I'll always keep a log of polenta in <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_Mkfg6O4LD-ydhTdsedr8zaBK-dffaCyAAoG8Ihjq-uxsElY82SVib5V1Gu8H7A1_YlPthk7UUSJZbY22KZVP3W4g9qOi5hk1tYCFrHEh1iSAk4wva1T-oNaxvrqeyu9ARDT12NO-YaA/s1600/polenta2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_Mkfg6O4LD-ydhTdsedr8zaBK-dffaCyAAoG8Ihjq-uxsElY82SVib5V1Gu8H7A1_YlPthk7UUSJZbY22KZVP3W4g9qOi5hk1tYCFrHEh1iSAk4wva1T-oNaxvrqeyu9ARDT12NO-YaA/s200/polenta2.jpg" alt="" id="BLOGGER_PHOTO_ID_5668606198798283298" border="0" /></a>the fridge for this -- honestly it wasn't my favorite thing, but my husband and son loved it.<br /><br /><ul><li>1 log polenta, sliced into 1/4-inch slices</li><li>tomato sauce of your choice</li><li>Daiya mozz</li><li>olive oil</li></ul><br />Preheat oven to 400 degrees. Wipe a thin layer of olive oil on a roasting pan to prevent sticking. Assemble the pizzas and place in pan. Bake until cheese melts.<br /><br /><br />Last Minute Saute<br /><br />This is one of <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7u51yTbIFb5l_UiDxtB-AFbbmf0ODra3wJI0v6J9U23T6wZ6KIjQObWPJPOp6LvO-zQ-zJ79_db1lx5M9cS042nVr-KqFn8_d-GNAIn5nFheY_gWx7WJq81OVGrPrEgfIJPrt4svRLXb/s1600/veggies.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7u51yTbIFb5l_UiDxtB-AFbbmf0ODra3wJI0v6J9U23T6wZ6KIjQObWPJPOp6LvO-zQ-zJ79_db1lx5M9cS042nVr-KqFn8_d-GNAIn5nFheY_gWx7WJq81OVGrPrEgfIJPrt4svRLXb/s200/veggies.jpg" alt="" id="BLOGGER_PHOTO_ID_5668606679004988818" border="0" /></a>those recipes you would NOT take to the store with you to buy ingredients. This is a recipe you turn to when you have a bunch of leftovers you don't know what to do with. While mine had carrots, onions, spinach, snap peas, chick'n strips, and quinoa, yours can have any veggie, bean, faux meat, and/or grain. Here's how you adapt it.<br /><br /><br /><br />Chop your <span style="font-weight: bold;">veggies</span> into bite-sized pieces or dice into small pieces. Heat a little olive oil or broth in a large saute pan. Add the veggies in order of how long they take to cook (I always start with onions and garlic). Keep stirring the veggies around on medium heat until they start to stick to the pan and/or things are looking a bit dry. When that happens, add <span style="font-weight: bold;">vegetable broth</span>, just enough so that there's a 1/8 to 1/4 inch pool at the bottom of the veggies. The broth should be boiling gently (not boiling so hard that the liquid is spattering and starting to burn). Next, add <span style="font-weight: bold;">beans</span> or <span style="font-weight: bold;">faux meat</span> and incorporate.<br /><br />Now the fun begins. At this point, if you don't object to alcohol, add <span style="font-weight: bold;">cooking wine</span>. My favorite is <span style="font-weight: bold;">sherry</span>, but you can use any wine, even table wine if you want. If you prefer, use <span style="font-weight: bold;">diluted flavored vinegar</span>. Stir everything around. While that cooks, visit your <span style="font-weight: bold;">spices</span> and choose 2 or 3 that you think would best complement your dish thus far. Shake them in. (You might need to add more broth to keep the veggies moist.) Next, add the <span style="font-weight: bold;">juice of a half to one lemon or lime</span>. Blend and taste. At this point, you might be done. No? Ask yourself: does it need sweetness? If so, add a 1/2 tsp of <span style="font-weight: bold;">vegan sugar</span>. Does it need heat? Add <span style="font-weight: bold;">pepper sauce or chili powder</span>. Finally, add <span style="font-weight: bold;">salt</span> to taste, if it needs it. Keep cooking, stirring occasionally, until the liquid is completely absorbed.<br /><br />Serve over leftover grains or in a sandwich wrap.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-33280485389197694922011-10-28T13:26:00.000-07:002011-10-28T13:43:20.289-07:00Julieanna Hever on Dr. Oz today!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifInacWTr0OqBCiIWcPmO9dbUAX5dlndjLQpoyWmyR-ct8mYqzaB3nKg2VabPNBzbjH9O-7PS-fG72hT61gfypQJ8NvdbZhpyNOhVwhgi3ThW5bcEd1mqRvcROEDXa6O60DGpu5gnNrNnW/s1600/oz.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifInacWTr0OqBCiIWcPmO9dbUAX5dlndjLQpoyWmyR-ct8mYqzaB3nKg2VabPNBzbjH9O-7PS-fG72hT61gfypQJ8NvdbZhpyNOhVwhgi3ThW5bcEd1mqRvcROEDXa6O60DGpu5gnNrNnW/s200/oz.jpg" alt="" id="BLOGGER_PHOTO_ID_5668645118650590978" border="0" /></a>Ok my timing is terrible because if you're here on the east coast, it is now too late, but if you're elsewhere, be sure to catch my friend and colleague, the wonderful and talented Julieanna Hever, the Plant Based Dietitian, on the Dr. Oz show today!<br /><br />I promise to post again when they're re-running the show later in the season. And if it goes online I will post that as well.<br /><br />Julieanna explains how to follow a whole-foods, plant-based diet. Her principles (and recipes!) are in her wonderful new book, <a href="http://www.amazon.com/Complete-Idiots-Guide-Plant-Based-Nutrition/dp/1615641017/ref=sr_1_1?ie=UTF8&qid=1306266459&sr=8-1">The Complete Idiot's Guide to Plant-Based Nutrition</a>. Check it out!Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-48342369406947619422011-10-27T09:00:00.000-07:002011-10-28T10:34:16.480-07:00Really, are potatoes so terrible?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRl8Z3f1w2N6_IhBVMqW-wZ9DzADDFvysVEGEvwbg4m6uBu_fb1QiZzpBpDJRdnFJqyCCLBJaGxl0SWIlYILuZNoALb8ph3jneps8e_TkML9XplRnyLlqnUHsp37Qtzo_Dh2Q9HDoypzga/s1600/potato.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 131px; height: 86px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRl8Z3f1w2N6_IhBVMqW-wZ9DzADDFvysVEGEvwbg4m6uBu_fb1QiZzpBpDJRdnFJqyCCLBJaGxl0SWIlYILuZNoALb8ph3jneps8e_TkML9XplRnyLlqnUHsp37Qtzo_Dh2Q9HDoypzga/s200/potato.jpg" alt="" id="BLOGGER_PHOTO_ID_5668597688442025778" border="0" /></a>If you've been following the popular health news lately, you've come across a litany of articles warning us of the "danger" of the humble potato. Several advocacy groups have even gone as far as to get the USDA to consider cutting back on or completely eliminating potatoes from the school lunch. I agree the school lunch would benefit from improvements but to get rid of potatoes and keep all the other crap (chicken nugget ban, anyone?)? Sure, take away the fries, puffs, and tots but keep the whole potato please!<br /><br />The well-respected (including by me, usually) Harvard School of Public Health has come out with their own version of MyPlate (coined the "<a href="http://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/healthy-eating-plate-vs-usda-myplate/">Healthy Eating Plate</a>"), where potatoes (in any form) are strongly discouraged.<br /><br />In my opinion, demonizing one food (particularly a whole plant food) can lead to consumer confusion/frustration. Even though epidemiological studies have suggested that potatoes are associated with weight gain, I've yet to meet a person who lost weight by cutting out potatoes. It is only one part of the diet, and it is the diet and lifestyle overall, not the inclusion or exclusion of potatoes, that determines one's health and weight. I've personally been so annoyed by this that I've gone out of my way recently to buy (local/organic) potatoes. And fortunately, I got a couple of pounds from my CSA last week. I make them garlic mashed, roasted, and pan fried. Yum.<br /><br />Here's my recipe for quick vegan mashed potatoes.<br /><br /><ul><li>2 lbs potatoes</li><li>4 Tbsp trans-fat-free tub margarine like Earth Balance</li><li>2 tsp seasoned salt</li><li>2 Tbsp nutritional yeast</li><li>unsweetened soy milk as needed (or other unsweetened plant milk)</li></ul><br />Peel and chop potatoes into approximately 1-inch cubes. Boil until soft. Drain.<br /><br />Return to pot and add margarine, salt, and yeast. Mash with a potato masher. Slowly add milk and keep mashing until at desired consistency. This shouldn't take more than a couple of minutes. Old-fashioned potato mashers work great, and leave in a few lumps, which adds authenticity. :-) Serve. (Note: If you're watching your fat intake, eliminate the margarine or use a teaspoon or two of olive oil instead.)Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com3tag:blogger.com,1999:blog-7971740315415465968.post-51813046640018291262011-10-25T12:55:00.000-07:002011-10-25T13:15:57.294-07:00How did you celebrate Food Day?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1C7dvQm2Af4pQ32g_I68uereTy23-sChk3va2lHWu4VzDykw3q3itx3ooY9aovlDxcza2hdjJJFVFUJV0r1QW6vSxK7XETQPcTxre9ttTBIiiIcto-AZ0L0c5FLEpuWKeMqVSp9FSZW3/s1600/bean+and+grain+display.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1C7dvQm2Af4pQ32g_I68uereTy23-sChk3va2lHWu4VzDykw3q3itx3ooY9aovlDxcza2hdjJJFVFUJV0r1QW6vSxK7XETQPcTxre9ttTBIiiIcto-AZ0L0c5FLEpuWKeMqVSp9FSZW3/s200/bean+and+grain+display.jpg" alt="" id="BLOGGER_PHOTO_ID_5667523224689632722" border="0" /></a><a href="http://www.foodday.org/">Food Day</a>, which was yesterday, October 24th, is a celebration spearheaded by the Center for Science in the Public Interest.<br /><br />It was a great success around the country. The day really spread awareness about food issues and challenges, and inspired ideas for solutions. Getting people talking about food and understanding how important it is for everyone to have access to safe, nutritious foods is, to me, the ultimate drive for success.<br /><br />Food Day's goals ("6 principles") are to:<br /><ul><li>Reduce diet-related disease by promoting safe, healthy foods</li><li>Support sustainable farms & limit subsidies to big agribusiness</li><li>Expand access to food and alleviate hunger</li><li>Protect the environment & animals by reforming factory farms</li><li>Promote health by curbing junk-food marketing to kids</li><li>Support fair conditions for food and farm workers</li></ul>The idea is to transform the American diet by inspiring people who want healthy, affordable food produced in a sustainable, humane way. This means getting people cooking real food for their families again; having fewer people at fast food restaurants and bigger crowds at farmers markets; celebrating fresh fruits, vegetables, and whole grains - and supporting the farms<br />producing them; ensuring everyone has the option to select healthy diets and avoid diet-related health issues.<br /><br />How cool is that? My town, Montclair, NJ, celebrated this day with activities at the public schools and around town such as movie screenings, apple tastings, a produce drive, and food collections for the needy. The grain and bean posters pictured here are on display at my son's elementary school; I spent a good part of the weekend making them (I'm not the most creative person so I'm rather excited about the role of my new glue gun!). I can't solve the nation's food problems, but I can help teach kids about healthy foods, so why not start in my son's school?<br /><br />How about you? If you didn't know about it or didn't have time this year, start thinking about how you can make a difference in your community next year!Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-47656694732384578712011-10-18T10:50:00.001-07:002011-10-19T21:51:04.887-07:00A tofu scramble -- what is my SECRET ingredient?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwG7yPFxUMixuG5GWJ_fIH6C37gPFAe6XyvAGKD_PF0a_lROyFb9mDdeAzYaMKIPbz3CNnmb6_PP1cXALYG3xmGpsHAwBgEfXGBxulIiA4Cp4mVZU5y201xqfYisNmJLWw9stiSACY69rc/s1600/scramble.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwG7yPFxUMixuG5GWJ_fIH6C37gPFAe6XyvAGKD_PF0a_lROyFb9mDdeAzYaMKIPbz3CNnmb6_PP1cXALYG3xmGpsHAwBgEfXGBxulIiA4Cp4mVZU5y201xqfYisNmJLWw9stiSACY69rc/s200/scramble.jpg" alt="" id="BLOGGER_PHOTO_ID_5664881784855969218" border="0" /></a>Per request, here is my tofu scramble recipe! In the past I've resisted posting it because, honestly, it's never the same recipe twice.<br /><br />This is the BEST recipe for literally throwing in your leftovers. The one pictured here had the last bit of my friend Lisa's amazing bean chili and a few jalapenos from my <a href="http://www.boxedorganicsnj.com/">CSA share</a>.<br /><br />Here are some favorite add-ins:<br /><br /><ul><li>leftover cooked veggies</li><li>cooked leafy greens (try spinach for a Florentine flair!)</li><li>beans</li><li>salsa (goes especially well with black beans and chili powder for a Tex Mex delight)<br /></li><li>diced cooked sweet potatoes</li><li>diced cooked winter squash<br /></li><li>veggie bacon or sausage<br /></li></ul><br />I've been known to even add in leftover soup!<br /><br />Now, I never claimed that this is supposed to mimic scrambled eggs. It doesn't. It started out that way, years ago, when the recipe was basically, well, tofu plus turmeric (for the yellow color) and some seasoning. But this recipe has morphed over the years, culminating into what would be more appropriately termed "Tofu Mish Mash" or "Kitchen Sink Tofu." It's healthier too, with all those delicious veggies for antioxidant and fiber power.<br /><br />You will need:<br /><br /><ul><li>2 lbs firm tofu, pressed and drained</li><li>1 tbsp trans-fat-free vegan tub margarine (I like Earth Balance) or veggie broth or water for sauteeing</li><li>1 small or 1/2 large onion, diced (about 1 cup diced)</li><li>2-3 small bell peppers (it's nice to use 3 different colors), diced (about 1.5 cups diced)<br /></li><li>***SECRET INGREDIENT!!!*** 1/2 package soy chorizo (available at Trader Joes)</li><li>1/4 cup nutritional yeast</li><li>1 cup Daiya cheese (I usually use Cheddar but if I'm doing a Tex Mex Scramble, I'll use the pepper jack. The Mozz is good if you're in an Italian mood.)</li><li>1 tbsp turmeric</li><li>2 tsp cumin</li><li>2 tsp seasoned salt (MSG free)</li><li>1 ripe tomato, chopped</li></ul> 1. Press the tofu by taking it out of the package, setting it on a large flat plate, and placing a heavy pot of water on top (balance carefully now!). The longer you do this, the firmer the result. I tend to do it for 5-10 minutes, or longer if I have a lot of "wet" add-ins.<br /><br />2. Heat the margarine or broth or water over medium heat. Add the onions and peppers and saute until they start to get soft, about 5 minutes.<br /><br />3. Add the tofu. Break it up with a spoon in one hand and fork in the other, as you mix it with the veggies. Try to leave a few bite-sized chunks so it's not all crumbs.<br /><br />4. Add the chorizo and carefully incorporate. Warning, this step can be messy.<br /><br />5. Sprinkle the yeast, cheese and spices evenly over the mixture and saute until it's one uniform color (you might need to add more turmeric) and the cheese is melted.<br /><br />6. When it looks and tastes done, add the tomato and fold in and keep it on the heat for another minute or two.<br /><br />Serve with whole wheat toast for a fabulous brunch. Also a GREAT filling for a wrap!<br /><br />Again! Don't be shy! Other than leaving the burner on high and going to the movies, it's virtually impossible to mess up this recipe. Experiment!Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-35440874164418999932011-09-18T19:37:00.000-07:002011-09-18T20:15:18.381-07:00Hooray for vegan bake sales<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtZvKaHVhjKr0LipHLljgOTRbO9ROK7TkE2vUdvc9vSXYWPmykcqZuMysjendc38B-ZiYEUdoCzpffGoADc384Ugb2oenb2d0LK_40aazHnpavl4Sq7wf-FY8S60SmoycbqIPeUCrLa6J/s1600/cookies.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtZvKaHVhjKr0LipHLljgOTRbO9ROK7TkE2vUdvc9vSXYWPmykcqZuMysjendc38B-ZiYEUdoCzpffGoADc384Ugb2oenb2d0LK_40aazHnpavl4Sq7wf-FY8S60SmoycbqIPeUCrLa6J/s200/cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5653897923939874114" border="0" /></a>This past weekend, my local group, <a href="http://www.meetup.com/veganmontclair/">Montclair Vegans</a>, held a bake sale to raise money for <a href="http://www.veganoutreach.org/">Vegan Outreach</a>, one of my favorite groups. My only regret is that I didn't take a photo of the tables and tables of amazing looking baked goods, everything from spinach pockets to personal pizzas to carrot cake cupcakes to chocolate strawbrery thumbprints. I made chocolate chip cookies (photo here) and gluten free muffins (below).<br /><br />This is an incredibly easy recipe for gluten free applesauce raisin muffins, using Arrowhead Mills gluten-free pancake and baking mix.<br /><br /><br /><br />Gluten-Free Applesauce Raisin Muffins<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QebFA6RZ3NsUevdb5QhhzQbvRG3bUgbdmlWQnh-hdQrh_jKbqRGkRxCLSGqEnaQyby4BaMYs6N0pFzHbNSmtwTQFs0qZy5E8PrJx_tbqBN0b6reWOj7GJ0lSwvCRsS2r8VIrpX7gHiM0/s1600/muffins.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QebFA6RZ3NsUevdb5QhhzQbvRG3bUgbdmlWQnh-hdQrh_jKbqRGkRxCLSGqEnaQyby4BaMYs6N0pFzHbNSmtwTQFs0qZy5E8PrJx_tbqBN0b6reWOj7GJ0lSwvCRsS2r8VIrpX7gHiM0/s200/muffins.jpg" alt="" id="BLOGGER_PHOTO_ID_5653900604369033346" border="0" /></a>2 cups gluten-free baking mix, such as Arrowhead Mills<br />1/2 cup sugar<br />1 tbsp baking powder<br />1/2 tsp xanthan gum<br />1/2 tsp salt<br />1/3 cup canola oil<br />1 1/2 cups rice milk<br />3/4 cup applesauce<br />1/2 cup soft raisins<br /><br />Preheat oven to 375°F. Line a 12-cup muffin tin with foil baking cups or well-oil-sprayed paper ones (boy do these stick to paper ones without oil spray!). Combine the dry ingredients in a large bowl. Whisk in the rice milk and oil until smooth and well combined. Stir in applesauce and raisins. Spoon equally into the baking cups. Bake on the center rack until lightly browned and a cake tester inserted in the center of a muffin tests clean, about 25 minutes. Turn out onto a rack to cool.<br /><br />Enjoy!<br /><p></p>Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com2tag:blogger.com,1999:blog-7971740315415465968.post-83351335806358943762011-09-11T18:17:00.000-07:002011-09-11T18:56:23.745-07:00Secrets for a Fast and Easy Tex-Mex DinnerTonight's dinner was fabulous. It might have tasted as if I cooked for hours, but I used several shortcuts to get it on the table pronto.<br /><br />The #1 criterion I use to decide whether to make a Tex-Mex-like meal is whether I have ripe avocados. Those babies have a short window of yummy edibility! Tonight I had 2 perfect avocados and only an hour to cook, so I got busy.<br /><br />I made several different things, each with its own shortcut.<br /><br />FAJITAS:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FF0e6TAOdeFeNu_WwBF0mF1WvRVGM5-xAGRY2nc9wM4xhmxuxxcFn3whtTdsAfWWpJQxdHvZxAcQWifCHVvCm3kXzyhsFLqGUQSzo8ifbcvbeg8zINtKp2BUTITuW9Kjb8Pvb5Qe0car/s1600/eggplant.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FF0e6TAOdeFeNu_WwBF0mF1WvRVGM5-xAGRY2nc9wM4xhmxuxxcFn3whtTdsAfWWpJQxdHvZxAcQWifCHVvCm3kXzyhsFLqGUQSzo8ifbcvbeg8zINtKp2BUTITuW9Kjb8Pvb5Qe0car/s200/eggplant.jpg" alt="" id="BLOGGER_PHOTO_ID_5651278028224964770" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEvU9mXTnwnWzvcQyQ4CyXJvOnb3plQPr2YatyOjXo51IeiTrN92Qjwvq2u8zx4OvPz6AUw4HeaSbKlyVptTgQHIEWFl2FGOtPuu7c27Fi1XyysIJ_YTW0SOZnzWNjKbTwLKm6z1-6os2/s1600/pepps.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEvU9mXTnwnWzvcQyQ4CyXJvOnb3plQPr2YatyOjXo51IeiTrN92Qjwvq2u8zx4OvPz6AUw4HeaSbKlyVptTgQHIEWFl2FGOtPuu7c27Fi1XyysIJ_YTW0SOZnzWNjKbTwLKm6z1-6os2/s200/pepps.jpg" alt="" id="BLOGGER_PHOTO_ID_5651278376364320050" border="0" /></a>I had bell peppers and onions, as usual, which are the base for a perfect veggie fajita. I also had sliced portabellos and a big eggplant, so I figured why not. I decided to marinate and oven-roast the mushrooms and eggplant, since they soak up liquid flavors, and quick-saute the onoins and peppers.<br /><br />My shortcut here? I put the sliced mushrooms and eggplant in a <span style="font-weight: bold;">pre-made marinade</span> (I used Goya's Mojo, but any will do) while I sliced up the onions and peppers and got other stuff ready. Later on, I threw the mushrooms and eggplant in the oven and sauteed the onions and peppers in a bit of the same marinade plus a couple of teaspoons of <span style="font-weight: bold;">powdered fajita seasoning</span>.<br /><br />VEGGIE TACO FILLING:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqrZzQWqa7x1Cm86BVHAX4djHgLkKe7MTCO2MN2TWodwptAltxwwcmvYAV-DASjQx8LlI6OBATLNhTAbzRQ2AEV2qbfzLB5g-sDfedTFXSkRdlp7Oz53P4ojWARIYo5tp7ti6nPGzZyGi/s1600/meet.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqrZzQWqa7x1Cm86BVHAX4djHgLkKe7MTCO2MN2TWodwptAltxwwcmvYAV-DASjQx8LlI6OBATLNhTAbzRQ2AEV2qbfzLB5g-sDfedTFXSkRdlp7Oz53P4ojWARIYo5tp7ti6nPGzZyGi/s200/meet.jpg" alt="" id="BLOGGER_PHOTO_ID_5651280422866416514" border="0" /></a>This is super-easy. I always start with a chopped up onion (optional; I just love onions), which I cook up in a bit of canola oil or veggie broth. Then I add soy-based ground "beef" and the secret ingredient -- <span style="font-weight: bold;">tomato salsa</span> -- as well as a sprinkle of <span style="font-weight: bold;">taco seasoning</span>. The salsa gives it that perfect kick and tomato flavor, and the seasoning keeps it real.<br /><br /><br /><br />BEANS:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYsB4wIebEa5GTfl2a55jIzZ7532oewMzVnN7Lzme2dJB-gI3lJiJOPbXrH68L2RMpGV_DMdJptlmDXpqCj-lbt0Nj0GAcXwdcfqEMIH7PuaQ_uyD4-zg9JRB3Vmvu9PoJaGAjSBHTRSB/s1600/beans.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYsB4wIebEa5GTfl2a55jIzZ7532oewMzVnN7Lzme2dJB-gI3lJiJOPbXrH68L2RMpGV_DMdJptlmDXpqCj-lbt0Nj0GAcXwdcfqEMIH7PuaQ_uyD4-zg9JRB3Vmvu9PoJaGAjSBHTRSB/s200/beans.jpg" alt="" id="BLOGGER_PHOTO_ID_5651281674265171314" border="0" /></a>So quick it's almost embarrassing to admit. I just pour <span style="font-weight: bold;">canned seasoned black beans</span> into a pot and turn on the stove. I used Trader Joes Cuban Black Beans. I also often use 365 Spicy Black Beans.<br /><br /><br /><br /><br /><br />GUAC:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoN_an1SLmrpf9pBjF4MLlZesIpIGYChQycDkjuSdVwKhp6o162PzwUvnL9mF1hMyRqKzyp77cQ93vjdNmlo0GKGXjt8LuDxDH1UgWh4GQWyG3-XcdXshAspEtQqTdSEXRLINu4AtVEt4O/s1600/guac.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoN_an1SLmrpf9pBjF4MLlZesIpIGYChQycDkjuSdVwKhp6o162PzwUvnL9mF1hMyRqKzyp77cQ93vjdNmlo0GKGXjt8LuDxDH1UgWh4GQWyG3-XcdXshAspEtQqTdSEXRLINu4AtVEt4O/s200/guac.jpg" alt="" id="BLOGGER_PHOTO_ID_5651282862890826770" border="0" /></a>The great thing about guacamole is that you can make it without cutting any corners, and it's still quick and easy. My recipe is <span style="font-weight: bold;">2 mashed avocados, juice of 1 fresh lime, and a sprinkle of sea salt. </span>What could be easier, or tastier?<br /><br /><br /><br /><br /><br />I rounded out the meal with a few add-ins: shredded lettuce (with some finely chopped broccoli hidden in there too for some added nutrition), chopped tomatoes, Daiya pepper jack cheese, Tofutti sour cream, tortillas (whole wheat and brown rice), and chips (baked organic white is a healthful option).<br /><br />The kids didn't adore everything, but they liked enough of the choices to have a really healthy (and fun!) meal. And we have plenty leftover for tomorrow.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com0tag:blogger.com,1999:blog-7971740315415465968.post-75384383454113603832011-09-07T09:37:00.001-07:002011-09-07T09:53:15.943-07:00I can't get enough of this sandwich!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBlEuK4bt0_YcHTVnuz9i-XHIgSSXyl2q2veRsme8Xf6LTx54Pqxnn8myfTTbJ2UYGWbkb1kUFCsqUehXqvBA3jY7iruO25fKm0gzr9pVn2KZ6NPQVRNZPm_tQ8daG492GlCWad4Vp954/s1600/tj-sammie.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBlEuK4bt0_YcHTVnuz9i-XHIgSSXyl2q2veRsme8Xf6LTx54Pqxnn8myfTTbJ2UYGWbkb1kUFCsqUehXqvBA3jY7iruO25fKm0gzr9pVn2KZ6NPQVRNZPm_tQ8daG492GlCWad4Vp954/s200/tj-sammie.jpg" alt="" id="BLOGGER_PHOTO_ID_5649659814552764018" border="0" /></a>Trader Joes has done it again -- I've been obsessed with this sandwich lately, and every one of the ingredients comes from TJs. (Click on the photo to enlarge the ingredients.) You can get most of them from other stores too, of course (except maybe this particular type of hummus) but I like Trader Joes for their great quality, vast selection (organic produce, organic groceries, and vegan choices abound), good customer service (usually -- this past week I encountered a poor-mannered cashier), and unbeatable prices. The edamame hummus is a great way to get in unprocessed soy protein, and it gives this spread a naturally sweet flavor. It has become my favorite hummus.<br /><br />This is a perfect lunch for a busy day. It's easy to make, filling, high in protein and fiber, moderate in the good fats (thanks to the avocado and hummus), and bursting with protective micronutrients. It's also quite versatile-- note the list of substitutions below.<br /><br />You will need:<br /><br /><ul><li>1 brown rice wrap (SUBS: 2 slices whole grain bread, whole grain pita or wrap)</li><li>4 tbsp edamame hummus (SUBS: any hummus will do)</li><li>1/2 small or 1/3 large avocado, sliced</li><li>2 large slices of tomato</li><li>2 large romaine lettuce leaves (SUBS: baby spinach and arugula work well here, or any raw green)</li></ul><br />Place sandwich ingredients inside wrap or between bread. Enjoy!Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com2tag:blogger.com,1999:blog-7971740315415465968.post-4629819678662461412011-09-06T14:46:00.000-07:002011-09-06T15:11:55.607-07:00Enough excuses! I'm officially back!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFAzPwqqpWsQi1Y6PNunL5re1H5rSmQSWNcAeXtsXneDI3OevjRFp62FZ8WjCGoqFIvWMWV9T9EfKO8EKQFeOS4q3mLrg-RDZwQ3Ugn2vVpPyX6vB5LBgh03LAq_PY22tPc8bF-bcbTl0/s1600/d.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFAzPwqqpWsQi1Y6PNunL5re1H5rSmQSWNcAeXtsXneDI3OevjRFp62FZ8WjCGoqFIvWMWV9T9EfKO8EKQFeOS4q3mLrg-RDZwQ3Ugn2vVpPyX6vB5LBgh03LAq_PY22tPc8bF-bcbTl0/s200/d.jpg" alt="" id="BLOGGER_PHOTO_ID_5649368960549274402" border="0" /></a>Emily is healthy, school starts tomorrow, my nights are no longer interrupted by multiple nursing sessions, and I'm a new person, new mom, new wife, new worker, and new blogger! I am also super-inspired by the recent <a href="http://vidavegancon.com/">Vida Vegan Conference</a> -- a recent gathering of vegan bloggers in <a href="http://veganrd.blogspot.com/2009/10/portland-oregon-vegans-paradise.html">Portland, my favorite city (</a>wish I coulda joined y'all! Shout out to Jen G. and all my pals who got to go!). I heard it was a tremendous success.<br /><br />I've been blogging "in my head" for months now so I have some great ideas I'd like to share. With a family of 4 to feed (and the challenges with feeding one child with no teeth and another with multiple food allergies), I've had to be pretty creative.<br /><br />A special thank-you to my loyal readers (many who continue to comment on old posts), family, and friends (<a href="http://toyourhealthnutrition.com/">you especially, JH</a>) who have supported me through a pretty hellish year. Love ya, babes.Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com1tag:blogger.com,1999:blog-7971740315415465968.post-2003505695361857192011-04-01T16:56:00.000-07:002011-04-01T17:55:43.393-07:00Gluten Free, Soy Free, Vegan Convenience FoodsOk, I love to cook (and I've been doing my fair share lately) but some days, just the thought of lifting a pan to the stove is a bit more than I can take.<br /><br />Back before my elimination diet, the solution was Takeout. (Prior to THAT it was actually dining, out, but of course that was before kids came along.) Fortunately I live in a town where vegan takeout abounds. Thai, Indian, Italian, Japanese, Chinese, Ethiopian, Mexican, all within walking distance, all cater to my vegan tooth. But in most cases, the starring roles were soy (Sesame Tofu, Masaman Tofu Curry, faux meat made of soy, etc.), wheat (pasta, burritos), and nuts/seeds (sushi with sesame seeds, curries with cashews, etc.).<br /><br />Indian works pretty well but since I'm cooking my way through <span style="font-style: italic;">The Art of Indian Vegetarian Cooking</span> (including an eggplant-spinach curry I whipped together for lunch today), I'm avoiding Indian restaurants for the time being.<br /><br />Anyway. Convenience food. I have found some a-may-zing things for us food-sensitive vegans. I plan on indulging in these goodies well after I resume my joyful soyful diet. Here they are.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYEzMQ4g7Vb0BAV96arIUzZjk6LnRXJO65A01dHHAO3pQTQ_jk5zPkIayB8icrOB0jxyxBFQDkCvmUwVhiqv_piP2ZZgrjOeGkpak5JTUMinBuniySjbentefMwLm_kbtIS6PmbJmRP5x/s1600/pizza.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYEzMQ4g7Vb0BAV96arIUzZjk6LnRXJO65A01dHHAO3pQTQ_jk5zPkIayB8icrOB0jxyxBFQDkCvmUwVhiqv_piP2ZZgrjOeGkpak5JTUMinBuniySjbentefMwLm_kbtIS6PmbJmRP5x/s200/pizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5590770992431977618" border="0" /></a>1. <span style="font-weight: bold;">Whole Foods 365 Rice Crust Roasted Vegetable Pizza.</span> I didn't expect much from a frozen pizza but WOW is this stuff good. How do they get so many veggies on there? And the rice crust... you'd NEVER know. I slather it with Mozz Daiya Cheese with 5 minutes to go in the toaster oven and I'm in pizza heaven.<br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZus-uNIgbUM1Ggr1sJJVVuTxeBBx8NQvQGVk04w321nblS7RmyW5cs8jciJk1kjGs_Siho-eElvv7uKxnvCHLfdR91aTLpghQKVVGiuXahwygyY24mc_izFoSTLnIVsr5PwStWbMASYdw/s1600/panang.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 128px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZus-uNIgbUM1Ggr1sJJVVuTxeBBx8NQvQGVk04w321nblS7RmyW5cs8jciJk1kjGs_Siho-eElvv7uKxnvCHLfdR91aTLpghQKVVGiuXahwygyY24mc_izFoSTLnIVsr5PwStWbMASYdw/s200/panang.jpg" alt="" id="BLOGGER_PHOTO_ID_5590772133037558354" border="0" /></a>2. <span style="font-weight: bold;">Trader Joes Vegetable Panang Curry with Jasmine Rice.</span> Again, I didn't expect much. I expected a weak curry, needing serious doctoring. Boy was I wrong! This entree is incredible! Rich, flavorful, and satisfying, with just the right amount of spice. Soy free, gluten free, and vegan! Unbelievable! Better than I've had at some restaurants, truly. For Dan, I add 1/2 lb cubed tofu, and there's plenty of sauce to go around. If the rice were whole-grain brown, this thing would be perfecto.<br /><br /><br /><br />3. <span style="font-weight: bold;">Imagin</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-weight: bold;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2DsVF3eshY5HwOwqPT8fXfuALbaBWViPmXCdWHMam9W4OX1cYcMN4p5mg-l9ojNehmS_fhgKzbr8gnJKDdPujsquu_HCKcqSPfABQVePoNeMHU8mbhWIseTgU-ai_j0p49AERxnAqqSS/s1600/bisque.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 125px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2DsVF3eshY5HwOwqPT8fXfuALbaBWViPmXCdWHMam9W4OX1cYcMN4p5mg-l9ojNehmS_fhgKzbr8gnJKDdPujsquu_HCKcqSPfABQVePoNeMHU8mbhWIseTgU-ai_j0p49AERxnAqqSS/s200/bisque.jpg" alt="" id="BLOGGER_PHOTO_ID_5590775147348061602" border="0" /></a><span style="font-weight: bold;">e Foods Organic Black Bean Bisque.</span> Ok granted, dozens of packaged soups are vegan, gluten free, soy-free, and tasty. (Yes, Amy, I'm talking about you!) But this one rocks my world. It is SO delicious; I don't just use it as a soup. I use it as a sauce for steamed veggies, as a mix-in with my quinoa, and as a base for other soups. It's that good.<br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZjD5mEQGtqiLs_lZvoCbxPbJHKw4eNnnLhNnyjpvYx8J-d4f_iOT65R87YSBA8bAwxu0E2huzAeS4-CUoacmOUFNLgni2RF78AjFQqymval-JBEWq6hmFY6OYKSI3JIcTZKJxI33Mqz_/s1600/tamale.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZjD5mEQGtqiLs_lZvoCbxPbJHKw4eNnnLhNnyjpvYx8J-d4f_iOT65R87YSBA8bAwxu0E2huzAeS4-CUoacmOUFNLgni2RF78AjFQqymval-JBEWq6hmFY6OYKSI3JIcTZKJxI33Mqz_/s200/tamale.jpg" alt="" id="BLOGGER_PHOTO_ID_5590777269256220402" border="0" /></a>4. <span style="font-weight: bold;">Amy's Tamale with Roasted Vegetables.</span> This is a great meal! It's got a nice sized tamale alongslide flavorful black beans. It's the only Amy's frozen entree that is gluten free, soy free, nut free, and vegan. I wish there were more!<br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6V0doLuSMJBg5TxMA4w9u7jgszh3AhmxSYg-oM60ud0hKv42MT-WQHwtUeLoIDB0HbO6PNXLy54C9SaQVrg7WK_EH8dG1OAu1mn6Dqrj7zLNEFLyreowsJS_2yoVSiYs1q87RTMEdbyh/s1600/riceburger.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 162px; height: 111px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6V0doLuSMJBg5TxMA4w9u7jgszh3AhmxSYg-oM60ud0hKv42MT-WQHwtUeLoIDB0HbO6PNXLy54C9SaQVrg7WK_EH8dG1OAu1mn6Dqrj7zLNEFLyreowsJS_2yoVSiYs1q87RTMEdbyh/s200/riceburger.jpg" alt="" id="BLOGGER_PHOTO_ID_5590781450518696466" border="0" /></a>5. <span style="font-weight: bold;">Bahama Rice Burger.</span> Mmmmm a spicy, hearty veggie burger free of soy and gluten! It comes in Original, Mediterranean, Pineapple-Mango, and Jerkin Spicy (mmm!) They also have "meatballs" (which I've tried -- they're pretty good) and "sausage" (which is next on my list!) They are a little dry and a little heavy. And I don't think any human stomach could tolerate one served on a gluten-free roll, so enjoy sans "bread" (I like it with the black bean bisque on top!)Dinahttp://www.blogger.com/profile/10916007951179383438noreply@blogger.com2