131 posts tagged eat consciously
Your Guide to Vegan Baking: Egg Substitutions
When it comes to vegan baking, it can be hard to “crack the code.” After countless failed attempts, it can be tempting to throw in the kitchen towel & take a road trip up to BabyCakes. But, fear not, vegan bakers-to-be, just in time for the holiday baking season, a comprehensive "Guide to Uncracking Egg Substitutes" from Fork & Beans is here to save the day & your sanity! Happy holiday cookie baking!
Good Morning! Can we talk vegan cheese for a minute?
Look at this ridiculous creation from Rawmazing! While I already have my Thanksgiving cheese plate all lined up, I am immediately flagging this recipe to make for my holiday party! Click the link for the recipe. You know you want to…Pumpkin Seed Cranberry “Cheese” Log with Thyme!!!
Vegan Thanksgiving Recipes from Chef Chloe
Oh, my, my! Thanksgiving is now officially less than 1 week away. How? Well, whether we’re ready or not, it’s a-coming, & fast. So I’ve been scouring books, magazines, & blogs getting ideas. Over the next few days, I’ll be sharing some of my favorite finds, including a review & recipe from a vegan Thanksgiving Cooking class I recently attended.
Today I’m sharing the latest seasonal recipes from Chef Chloe. I don’t know about you, but I could surely use a comforting bowl of "Sweet Potato Mac N’ Cheese" right about now. Might just have to “test” it out to ahead of time to make sure it’s Thanksgiving worthy. ;) Just kidding, any excuse for Mac & Cheese! I will be making this gluten free with my favorite brown rice noodles.
Her "Apple Cider Brussels Sprouts" sound like the perfect mix of sweet & tangy with ACV, maple syrup, & cinnamon. I’d sub the olive oil for avocado oil (higher heat point, better for roasting!) & add a pinch of cayenne for heat.
Mmmm…& that "Spiced Applesauce Cake"…forget dessert, how about for breakfast with a chai tea chaser? I’d make it gluten-free, & would swap out canola oil (full of GMOs) & use coconut oil, & sub organic coconut sugar in place of the brown sugar. It’s all about making things a bit healthier around here!
I will certainly let you know
if when I test these out & share my feedback here. I think it’s gonna be a vegan mac kind of night, tonight!
(photos via chefchloe.com)
People living their passions, that’s what life is all about, right? And what if you could live your passion in your work? Win win! I can’t wait to introduce you to two inspiring folks doing just that…
A few months back, I received a friendly email from the lovely Sarah O’Toole, a recent San Diego transplant & the creator, along with her fiancé Peter, of Cooking with CSA introducing me to their program & offering to share some of their seasonal plant-based recipes with Vegenista readers. As I learned more about their program, inspiration, & philosophy, I more than welcomed the offer to share their awesome work here. I’ve been a local CSA (community supported agriculture) subscriber for the past 4 years, & feel strongly about eating as locally, seasonally, & organically as possible, so the notion of “Cooking with CSA” is right up my alley. Also, as you may remember, I am an educator, so as I learned more, I realized we shared an even greater passion - educating children about healthy food - I was even more excited to share their mission. As a speech-language therapist in the public schools, I am often astonished & astounded by what I see children consuming - whether it’s from the school lunch program, or their own lunch boxes. Most kids don’t know what “real food” is or where it comes from. It’s such a shame, & there has got to be another way! And fortunately Sarah & Peter intend to pave that way…
Cooking with CSA was born out of Sarah & Peter’s mission to educate kids, inspire teens & empower young adults to take responsibility for their health. They wanted to show younger generations how fun eating healthy could be, so they began teaching plant-based cooking classes in San Diego schools for children. And they admit, at first it was hard, while being armed with “Kale Juice, Collard Wraps & Quinoa Salad” often evoked strange looks. But the students eventually embraced it, & those who only ate white pasta were asking for kale juice by the end of the program! While the classes were great, as time went on more & more parents approached Sarah & Peter asking for recipes & support, because they did not know how to make kale chips or green smoothies their kids were asking for. They had no idea where to buy these products or how to cook them. And if they didn’t have the resources they needed…healthy eating couldn’t happen!
Cooking with CSA now offers a Seasonal Recipe Subscription site which gives parents all the resources & tools they need to get their family to eat healthy & love it.Their goal is to get people to shop locally & really take advantage of all the wonderful farmers’ markets we have here in sunny San Diego, cook more, & use fresh, local, organic ingredients. That is certainly something I can get behind!
And, in the kind spirit of Thanksgiving, Sarah lovingly offered these two beautiful recipes, full of healthy, but tasty, organic ingredients. These dishes are very likely going to grace my holiday table, & will be a healthful treat to the whole family! Enjoy!
"Pumpkin Seed Salad"
(Makes 1 large salad, serves 2-4)
- 1 head of lettuce
- 1 pint of cherry tomatoes
- 1/4 of a red onion
- 2 carrots
- sea salt & pepper to taste
- 1 package flax tempeh
- 1 Tbsp. smoked paprika (or 1/2 tsp. liquid smoke)
- 1 Tbsp. tamari (or water)
- Tbsp. garlic powder
- 3 Tbsp. olive or flax oil
- 2 lemons juiced
- 2 Tbsp. honey (maple syrup or agave, if vegan)
- 1 tsp. cumin
- 2 cloves of garlic
- 1/2 cup pumpkin seeds
- dash of sea salt
- Chop tempeh into small cubes. Place in a medium bowl. Add remaining tempeh ingredients. Stir well and set aside
- Chop lettuce, tomatoes, onions & grate carrots. Place in a large bowl. Set aside.
- Next make the dressing: grind pumpkin seeds in a coffee grinder. Place pumpkin seeds in a glass measuring cup or medium bowl.
- Mince garlic & add it along with the remaining dressing ingredients to measuring cup or bowl. Mix well.
- When ready to serve, add tempeh to bowl and then top with dressing, mix well. Add salt & pepper if desired.
"Rich Chocolate Cake with Fresh Apples"
(Makes 1 loaf)
- 1/2 cup coconut oil, at room temperature
- 1 cup coconut sugar
- 1 flax egg (1 Tbsp. flax meal to 3 Tbsp. water)
- 1 cup coconut buttermilk (add one lemon wedge to milk and stir, let sit for 10 minutes)
- 1 tsp. vanilla extract
- 1 1/2 cup brown rice flour
- 1/2 cup cacao powder (or cocoa)
- 1/4 cup toasted carob powder
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 dash sea salt
- 2 apples
- Preheat oven to 350°F & line a 9x5x3 inch loaf pan with parchment paper.
- Make the flax egg & coconut buttermilk, set aside.
- In a large bowl, use a silicon spatula & mash the coconut oil until smooth. Add the sugar & mix until smooth.
- Add the flax “egg” & mix even more, then add the coconut buttermilk & vanilla.The batter will look a bit uneven & will separate, that’s normal.
- Sift the flour, cacao, toasted carob, baking soda, baking powder & salt together into the wet ingredients. Stir well with a metal spoon, but don’t over mix.
- Scrape the sides of the bowl, making sure that all the ingredients are well blended. Then pour the batter into the prepared loaf pan.
- Top with 8-12 thin apple slices, laying them two by two, they will overlap slightly. Bake in the oven for 60 minutes.
- Cool in pan on a rack for about 15 minutes, at which point you can remove cake from pan & slice.
I hope you enjoyed meeting these inspiring healthy eating crusaders & encourage you to visit their website, learn about their programs, & check out their calendar of events. And, if you’re local…
Come celebrate at the CSA Holiday Party! For the first time ever they’ll be gathering members from ALL the different CSA’s in San Diego! Meet others facing the same challenges, but gaining the same benefits, learn secrets to making the most out of your box, get a packet of Cooking with CSA’s favorite fall & winter recipes - perfect for the upcoming holidays - & get their top 5 kid friendly CSA Recipes! Learn more here.
***(photos courtesy of Cooking with CSA)
Cranberry Walnut Chickpea Salad Sandwich
Wow! Yum! Check out this awesome fall inspired sammie from the super talented Simple Veganista. I love a classic Chickpea Salad Sandwich, but the addition of tahini, cranberries & walnuts sounds so scrumptious. I’ve been really into sandwiches these days. Filling, comforting & satisfying. Fornutately, I’ve got some dried chickpeas soaking as we speak, & I cannot wait to make this, pronto!
Cranberry Walnut Chickpea Salad Sandwich…The chickpea strikes again making for another great sandwich filler that will knock your socks off! If staying away from bread, serve this on a bed of leafy greens or eat as it right from the bowl. Any way you serve this salad is delicious!
Cauliflower Steak with Mushroom Gravy, Gobhi Musallam, & Lasagna Bechamel. Click here to see more Indian-inspired Thanksgiving dishes.
Rosemary Chocolate Chip Cookies from Isa’s “Make it Vegan” Series!
So, when it comes to all things vegan, we know that Isa Chandra is the Reigning Queen. I mean, I really. Right? When I first started looking into veganism "Veganomicon" was my Bible, & that is often the case with many others I speak to. It’s always the first book I recommend to anyone looking to go vegan. It’s cool, it’s friendly, the recipes are awesome. And when I got into baking - "VCTOTW" & "VCIYCJ" were essential. I’ve never made a cookie or cupcake that didn’t delight from either of those books. Foolproof recipes that will make the veg curious a full on believer!
Then I got to meet Isa, brush elbows with her, & take a her iPhonography class as the VVC 2011. Lucky me, I know! And, guess what? She really is cool as cool as you think. Like, mad cool.
So anyway the point of all of this carrying on & Isa loving & that she’s done it again. Literally. Her new cookbook, "Isa Does It!" just hit the shelves, & though it hasn’t hit my shelf yet (I’m on a cookbook buying moratorium) it is on my Christmas list (hint, hint). So until I can revel in the pages of her new book (which is full of drool inducing photography I hear), I’ve been enjoying the weekly release of "Make it Vegan!," Isa’s new video series. While I’ve certainly been fond of all the videos thus far, this vid for "Rosemary Chocolate Chip Cookies" really sparked my interest. Rosemary is one of my favorite herbs, especially, this time of year & makes me nostalgic for holiday time in the mountains! While its beautiful on roasted root veggies & sweet potatoes — putting it in a cookie? Who woulda thunk it? Isa, of course! So I bought some rosemary & some vegan semi-sweet chocolate chips with every intention of making the recipe so I could give a real time review. However, I must
be honest shamefully admit, I ate the whole bag of chocolate chips over the course of last week. Mini handfuls at a time, mind you. But still, that’s how it went down. I was too lazy to make cookies. How weird would it be if I ate the rosemary too, a handful at a time? Well, THAT, I promise, I didn’t do.
Anyway, now that you know I like to stuff my face with handfuls of chocolate chips, I will leave you with this video & I encourage you to watch all the videos (while eating handfuls of chocolate chips!) - there will be 10 total! Yay!
Hey you guuuyyys! Have you all gone & downloaded the "Vegan Cuts Fall Harvest Guide"? Isn’t it awesome? Oh wait, what? Some of you haven’t? What’s wrong with you???
This glossy guide is filled with rich, hearty & festive vegan recipes (Ummm "Fig StuffedFrench Toast!?!") & gorgeous photography by, my gal pal, the multi-talented Jackie of Vegan Yack Attack, seasonal tips from popular bloggers, product coupons & more! And it’s FREE. Yep. No excuses. Gotta go get it.
Now, excuse me while I go make some FREEEENCH Toast.
One of my absolute favorite lifestyle bloggers, Sarah Yates of A House in the Hills, has just joined tumblr & has promised to share ALL FOOD, ALL THE TIME! This rocks because, if you are familiar with Sarah’s instagram & blog, then you know her gorgeous photos & delectable recipes are AMAZING. Truly. Like reach-into-the-screen-with-a-spoon-&-gobble-up-some-of-that-goodness-amazing. Her recipes are whole-foods based, vegan friendly, often gluten-free, raw, & full of nutritious superfoods. I want her to be my private chef. And stylist. And sister. And best friend. And on, & on.
At the end of January I got sick. The sickest that I’d been in a long time. What started out as a minor cold became a major upper respiratory infection, & it took me out. I was miserable & spent almost an entire week under the covers. Bed ridden & glued to my iPad, signed up for Kris Carr’s "Dinner with Kris" series. Watched all the videos, & then participated in the live call. A perk, other than being able to talk to dear Kris herself (who I have the utmost admiration for!), one lucky call participant was gifted a "3-day Cleanse" from Kris’ favorite Pressed Juicery. A name was called. Silence. Another name was called. "Melissa? Is there a Melissa on the call?" Scrambling to get my phone off of mute, & squeaking out a painful "Yes! That’s me, I’m here! I’m here!" Kris awarded me with the cleanse, & I explained that it couldn’t have come at a better time given my illness & the state of my life. I was in need of a major reboot. Kris was such a dear, & I must admit I was a little starstruck speaking to her! The next day I received an email with all the info needed to order my cleanse. As I’d never completed a FULL juice cleanse, & I didn’t want to push my body too hard after my illness, I decided to try the NOURISH customizable cleanse & I loved every bottle of it! And I felt amazing. The juices were delicious, & the "Vanilla Almond" was the best thing I’ve ever tasted. My blog friend, Shelley, & I call it "The Pressed Crack," because serious addictive cravings will ensue!
Wayul…I had EVERY intention of writing a review to sing the praises of Pressed & gush about Kris, but it didn’t happen. Part too busy getting ready for a move, part mad at Tumblr for changing the blogging format & throwing me off my game, part still feeling a bit lazy after being so sick, then cleansing, rebooting, etc. I know excuses, excuses. But honestly, since my Pressed experience I’ve tried Blueprint & Suja (single juices, not cleanse programs) & nothing compares!
So here we are, not a review per se, but a shout out & a passing a long of their collab with Skinny Bitch co-author Kim Barnouin. For those of you unfamiliar with Skinny Bitch, it’s simply a clever & sassy book about weight loss, veganism, & being fabulously cruelty-free. And, after a summer of high indulgence & nightly wine-ing, I am in need of a swift Skinny Bitch re-boot in the pants. Perhaps you are too so check it out….
Our Sassiest Cleanse Yet: The Skinny Bitch Cleanse by Pressed Juicery
Announcing our exciting Pressed Juicery cleanse offer in collaboration with this month’s sassy Guest Editor!
We’re thrilled to announce out latest juice-related adventure with Guest Editor Kim Barnouin of Skinny Bitch! Starting today, online only, we’ll be offering our sassiest juice flavors like Citrus 4 (cucumber, pineapple, aloe, coconut water, lemon) in our classic 3-day cleanse along with Kim’s NY Times best-selling book, Skinny Bitch. Grab a girlfriend, order your cleanses and make a week of it! Here are the details…
What you get:
The Skinny Bitch Cleanse includes everything you’re used to with the classic Pressed Juicery 3-day juice cleanse. Our Guest Editor, Kim Barnouin, has pre-chosen our lowest-calorie and sassiest juice flavors for each day to set you up for a successful detox! Included with each cleanse is a copy of the New York Times best-selling Skinny Bitch, ‘a no-nonsense, tough-love guide for savvy girls who want to stop eating crap and start looking fabulous’!
How to get it:
To order this limited edition cleanse, visit pressedjuicery.com during the month of August and place your order. Cleanses are available for local delivery in LA or for shipment almost anywhere in the US!
After you order, be sure to check out the Chalkboard all month long for the latest from the Skinny Bitch herself on cleansing, healthy habits and her favorite things!