What does a vegan wear to the VB-SPCA Fashion Show which just happened to be in April, National Recycling Month?
Sassy Nine West vegan shoes of course!
These were “recycled” from one of my favorite consignment stores in Virginia Beach: Worth the Wait.
If you’re not a consignment shopper, maybe these shoes will convert you!
Because of Huff and Minnie:
I needed to recover our living room sofa. It is a striking mid-century piece that I bought from a friend for a song. She had inherited it covered in gorgeous apple green silk from her mother-in-law. But her young children were destroying it with their peanut-butter-and-jelly fingers.
When I rescued it, I spent a pretty penny to have it reupholstered in two tones of butterscotch chenille-like fabric. Because I knew the dogs would lounge on it, I laid a matching rubber-backed carpet runner over the bottom cushions (as you can see in the photograph), but Minnie liked to burrow behind the pillows and, consequently, it was smelling a bit like dog and showing some wear.
Not wanting to spend a fortune nor figure out how to transport it to Joe’s Upholstery in VA Beach (the best!), I decided to simply recover the two large bottom cushions and the 4 oval back cushions. Because of the dogs, I wanted something like leather, but for the sake of cows, I wanted a leather-look. “Automotive Vinyl” was recommended and, while it sounds utilitarian and not terribly comfortable, it is the opposite.
I was able to match the butterscotch chenille of the frame and had new bottom cushions cut, as the others had gotten compressed. Now, it’s stylish, comfy and animal-friendly in more ways than one. The results are pretty retro-modern fab, don’t you think?
Yield: 4 servings
I love playful twists on fusion cuisine, especially when the result is a fun to eat, like a tostato. In this case, I combine my love of Mexican and Southwestern food with the seemingly more exotic flavors of Tunisia.
The finished dish is beautiful, healthful and a little surprising. But it works, probably because cumin and coriander are spices common to both cuisines. Plus, the lentils function similarly to pinto or black beans on a tostato: a creamy-chewy counterpoint to the crisp tortilla. By itself, the lentil mixture is mouth-watering, but it is transformed into something extraordinary when crowned with a drizzle of the silky Lemon-Chile Cream.
These are irresistible bejeweled with ruby-red pomegranate seeds and crunchy green pistachios, encircled with fresh chopped cilantro, and crowned with a plump dried apricot.
Vegan Lemon-Chili Cream
1/4 cup vegan sour cream
juice of 1/2 of a lemon
dried chili flakes to taste
pinch of sea salt to taste
In a small cup or bowl, whisk together all ingredients. Set aside.
Vegan Tunisian Tostatos
canola oil
4-6 to 8-inch whole wheat tortillas
1 tablespoon olive oil
1 medium, yellow onion, cut into 1/4-inch dice
2 large garlic cloves, sliced
1 large red bell pepper, stem, membrane and seeds removed, cut in half crosswise and then into 1/4-inch strips
sea salt to taste
12 dried apricots, chopped
8 sundried tomatoes in oil, drained and chopped
3 tablespoons hummus
1 tablespoon tahini
2-4 tablespoons water
juice of 1/2 of a lemon
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon fresh grated ginger
1/4 teaspoon turmeric
2 tablespoons chopped cilantro
2 1/2 cups steamed lentils (should be firm enough to hold their shape)
Garnish: 4 tablespoons chopped cilantro, 4 dried apricots, pomegranate seeds, chopped pistachios
Preheat the oven to warm. Line a baking sheet with paper towels. In a large cast iron skillet, heat a thin layer of oil to shimmering over medium-high heat. Fry tortillas, one at a time, for a minute or two on each side or until lightly browned and crisp, adding more oil as necessary. Remove each on to the prepared baking sheet and keep them warm in the oven.
To make the lentil mixture: whisk together hummus, tahini, water, lemon juice and all spices until well combined. Set aside. Heat olive oil to shimmering in a large cast iron skillet over medium-high heat. Add onion, garlic, bell pepper, and a pinch of salt, and saute, stirring almost continuously, for 3 minutes. Add the apricots and sundried tomatoes and saute, still stirring, for 2 more minutes. Add hummus mixture, cilantro and lentils, and cook, stirring continuously, until well combined and heated though.
To serve, place each tortilla on a serving plate, mound with 1/4 of the lentil mixture, sprinkle 1 tablespoon of chopped cilantro around the perimeter, spoon 1/4 of the Lemon-Chili Cream over the lentil mixture, and garnish with a dried apricot, a few pomegranate seeds and some chopped pistachios.
Yield: 4-6 servings
If you live in a part of the world where temperatures have dipped–or never rose to begin with–this ultra-simple, ultra-satisfying chili will warm you from the inside out. However, if you live in warmer climes, a bowl of this spicy soup just might get a little perspiration going and cool you down–nature’s own air conditioning.
The most difficult part of making this dish is waiting while the chili simmers for 25 minutes to allow the flavors to marry.
1 tablespoon vegetable oil
1 medium yellow onion, but into 1/4-inch dice
2 large cloves garlic, chopped
8 ounces tempeh
sea salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon smoked, sweet or spicy paprika
1/4 teaspoon chipotle chili powder
1-15 ounce can petite diced tomatoes in juice
12 ounces light beer or non-alcoholic beer (see note below)
1 tablespoon miso paste (any kind)
1 tablespoon brown rice syrup or agave nectar
(Note: you may substitute 2 tablespoons of tomato paste for the miso paste and the brown rice syrup.)
1 tablespoon unsweetened cocoa powder
1 cup frozen corn
1-15.5 ounce can black beans, rinsed and drained
Optional: 2 tablespoons nutritional yeast
Optional garnishes: dollops of my Vegan Cheddar “Cheese,” dollops of vegan sour cream, and cilantro sprigs
Optional accompaniment: Frito Scoops for “Frito Chili Pie”
Heat oil to shimmering in a large cast iron skillet over medium-high heat. Add onion, garlic, and a pinch of salt, and saute, stirring frequently, for 3 minutes. Crumble tempeh into the pa, add all spices and saute, stirring frequently, for 5 minutes or just until tempeh starts to brown. Add all remaining ingredients and cook, stirring occasionally, for about 25 minutes or until all flavors have married. Serve hot garnished as desired.
Note: According to Ali Tadayon in “Beware the Beer: Is Yours Vegan,” found in the Vegan Mainstream e-newsletter, not all beer is vegan, as it may include albium (derived from animal blood), isinglass (derived from the swim bladders of fish), gelatin, charcoal, pepsin, lactose, and even insects. She recommends the following vegan-approved beers: Amstel, Corona, Heineken, New Belgium Brewery, Pabst Brewing, Sierra Nevada Brewing Company, and Tecate over these non-vegan ones: Castle Rock Brewery, Guinness, Newcastle Brown Ale, and Red Stripe.
Yield: 8 pancakes
Nope, “doughnut-pancakes” is not a misprint.
I was inspired to make these scrumptious breakfast treats recently while watching “Diners, Drive-ins and Dives.” On the program, the chef made a nutmeg-flavored muffin batter and, when the muffins were baked, removed them from the tin, dipped them in butter, and rolled them in cinnamon-sugar.
My mind instantly translated them into my beloved pancakes, going a little easier on the butter and cinnamon-sugar. I started with my go-to pancake batter, added lots of ground nutmeg for that distinctive cake doughnut taste, and then simply brushed the tops of each one with a little vegan butter and a generous sprinkling of natural sugar mixed with ground cinnamon. They need no syrup, as the combination of the tender pancake, silky butter and crunchy topping are all any pancake- or doughnut-lover could ever want.
As they cooked, these doughnut-cakes filled the kitchen with a homey, heady aroma, very welcome on this gray, frigid day in March with sleet audibly pelting against the windows.
Topping:
1/4 cup natural sugar
1/4 teaspoon ground cinnamon
2-4 tablespoons vegan butter (I actually like to use 4 tablespoons, as sometimes the pancakes will be more absorbent than others, and use any leftovers for another purpose)
Pancakes:
1/2 cup spelt or whole wheat flour (I am a new and devout fan of spelt flour)
1/2 cup self-rising flour
3 tablespoons natural sugar
2 teaspoons ground nutmeg (freshly ground, if possible)
1/2 teasopon baking powder
1/4 teaspoon baking soda
1 cup unsweetened soymilk (plain or vanilla would also be good–regular or lite)
1/4 teaspoon vanilla
additional vegan butter and canola oil for frying
Preheat the oven to warm. Line a cookie sheet with waxed or parchment paper. Make topping by mixing together sugar and cinnamon in a small cup. Set aside. In another small cup, melt butter for about 20 seconds in microwave, and set aside. Make pancakes: in a medium mixing bowl, place both flours, sugar, nutmeg, baking powder, and baking soda. Make a well in the center and pour in soymilk and vanilla. Whisk together until well combined. In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, a few bubbles appear around the edges, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to lined baking sheet to brush the tops with butter and sprinkle generously with sugar mixture. Translate to plates or a serving platter, keep warm, and repeat with remaining butter or oil, pancake batter, butter and cinnamon-sugar.
Yield: 4-6 servings
I can’t think of a time when we’ve visited my husband’s family in Philadelphia that his mother or big sister, Tina, didn’t make Creamed Chipped Beef for breakfast on the Sunday morning of our departure (fondly known by some as S*** on a Shingle). I’ve never partaken of it, of course, usually choosing something like a bagel, soymilk and juice instead.
But a couple of weekends ago, I decided to create a vitamin- and protein-packed dish of a similar texture–if not flavor–to enjoy over the communal toast or hashed brown potatoes. Joe’s family is incredibly solicitous when it comes to my diet, so there was tempeh aplenty, courtesy of Joe’s little sister, Terri Ann, and homemade marinara sauce or “gravy” with no meat or cheese, courtesy of Tina. Since both had gone to some trouble, I wanted to be sure that their efforts weren’t wasted.
The recipe that follows is what resulted and it is delicious for a hardy brunch or dinner. I like it served over grilled ciabatta or something similar, though you could certainly serve it over pasta or polenta.
1 tablespoon olive oil
1 medium yellow onion, cut into 1/4-inch dice
pinch sea salt and freshly ground black pepper
3 large cloves garlic, minced
8 ounces tempeh, any flavor
2 tablespoons steak or grill seasoning (I used steak seasoning with a lot of cardamom seeds and ground it in my spice grinder)
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
8 ounces fresh mushrooms, sliced 1/4-inch thick
12 ounces lite beer or non-alcoholic beer (see note below)
1 cup homemade or prepared marinara sauce
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon brown rice syrup or agave nectar
8 cups lightly packed baby spinach (no need to stem or chop)
1/4 cup + 2 tablespoons soy creamer
2 tablespoons whole wheat flour
Heat oil to shimmering in a large cast-iron skillet over medium-high heat. Add onion, and saute, stirring, for one minute. Season with salt and pepper, and add garlic and continue to saute, stirring, for 2 more minutes. Crumble tempeh into the pan and sprinkle with steak or grill seasoning, basil, marjoram, and oregano. Continue sauteeing for about 5 minutes or until tempeh just barely starts to brown. Add the mushrooms and saute, stirring frequently, until they release their moisture and it begins to evaporate, about 3 minutes. Add the beer and cook, stirring occasionally for about 3 minutes. Add the marinara sauce, Liquid Aminos, and brown rice syrup, and continue to cook, stirring occasionally, for about 5 more minutes. Stir in spinach just until uniformly wilted, but still bright green. Stir in 1/4 cup soy creamer and cook, stirring occasionally, until heated through. Whisk together flour and remaining 2 tablespoons of soy creamer to make a paste, and stir into the tempeh mixture. Cook for about 2 minutes, stirring frequently, just to make sure that the flour no longer tastes raw. Serve hot over grilled ciabatta, pasta or polenta.
Note: According to Ali Tadayon in “Beware the Beer: Is Yours Vegan,” found in the Vegan Mainstream e-newsletter, not all beer is vegan, as it may include albium (derived from animal blood), isinglass (derived from the swim bladders of fish), gelatin, charcoal, pepsin, lactose, and even insects. She recommends the following vegan-approved beers: Amstel, Corona, Heineken, New Belgium Brewery, Pabst Brewing, Sierra Nevada Brewing Company, and Tecate over these non-vegan ones: Castle Rock Brewery, Guinness, Newcastle Brown Ale, and Red Stripe.
2.5 dozen regular-sized cookies or 1 dozen extra-large behemoths
Chewy, spicy, citrusy…I’m posting this recipe as back-to-school bliss, perfect for lunch boxes or after-school snacks…or even breakfast. I am bringing them to my first block Advanced Art and AP Studio students for a sweet treat.
The original recipe was given to me by my dear friend Allison Price in Nashville, with whom I shared many “study dinners” while we were in graduate school at Vanderbilt preparing for “comps.” Her contributions were always wholesome and satisfying; homey but with a twist.
I originally veganized this recipe by substituting vegan butter for the dairy butter and Ener-G egg replacer for the egg. But, I like to limit, whenever possible, my use of what my friend Jo Ann calls “ersatz” ingredients. So, yesterday, I decided to use 1/4 cup lemon juice and 1/2 teaspoon baking powder for the egg, since 1 egg is equivalent to 1/4 cup liquid and has a little leavening power. The results were virtually indistinguishable from the original, chock full of spicy, citrusy goodness.
3/4 cup vegan butter (I like Earth Balance), softened
1 cup natural sugar (I like demerera)
1/4 cup molasses
Zest and juice of 1 large lemon (approximately 1/4 cup juice; use just 2 tablespoons lemon juice + 2 tablespoons water if you want only a hint of lemon flavor)
2 teaspoons baking soda
1/2 teaspoon baking powder
3 teaspoons ground ginger
1 teaspoon ground cinnamon
2 1/2 cups unbleached flour
1/4 cup natural sugar
Line 1 or 2 cookie sheets with silpat or parchment paper. Preheat oven to 350 degrees. Cream together the butter and 1 cup of sugar in the large bowl of an electric mixer until light and fluffy. (The mixture will have a little bit of a granular texture because of the coarseness of the natural sugar.) Beat in molasses, lemon zest, and lemon juice until well combined, scraping down the sides of the bowl as necessary. Beat in baking soda, powder, ginger and cinnamon, just until combined. Then, with the mixer on low or stirring by hand, incorporate flour, 1/2 cup at a time, until thoroughly combined. Avoid over-mixing.
Using a small scoop to make regular sized cookies, or an ice cream scoop to make extra-large ones, shape dough into balls, and then roll in remaining 1/4 cup of natural sugar. Place balls 2-inches apart on lined cookie sheets. No need to flatten.
Bake regular-sized cookies for 10 minutes or extra-large ones for 20. Cookies should be set, but slightly soft in the center. Remove the sheets from the oven to a wire rack. Now, if you prefer them flatter as I do, press each top gently with a spatula or, if cool enough, with you fingers. Store in airtight containers at room temperature.
Note: Lisa from Sweet as Sugar Cookies stopped by last week and invited me to her “Linky Party” to post a link to my Vegan Ginger-Spice Caramel Pecan Rolls. So I did, but I also linked to this recipe, another favorite ginger-scented treat. Though her website isn’t vegan, you will find loads of ideas for sweet things just waiting to be veganized. I have my eye on a beet mousse!
Yield: 4-6 servings
My good friend and dance teacher, Brent Dunn, has been gradually learning the “Vegan-ese Waltz.” Recently, he turned me on to Trader Joe’s vegan chorizo. ¡Delicioso! It’s rich red spicy goodness doesn’t cry out for much to become a meal. But I was obsessed with combining it with the flavor of orange, having been at a party Friday night hosted by my friend who went to college in Spain and was regaling us with a tale of a trip to Valencia. Here’s my spicy Valencian ode (almost as spicy as the story she told!):
1 tablespoon hazelnut or walnut oil (olive oil or canola oil would work fine)
1 medium yellow onion, cut into 1/4-inch dice
pinch kosher salt and freshly ground black pepper
3 large cloves, garlic, minced
1 large yellow bell pepper, cut into 1/4-inch slices and then cut in half
12 ounces vegan chorizo, casing removed
1 teaspoon smoked paprika (be sure it’s smoked)
1-15.5 ounce can cannellini beans, rinsed and drained
1/2 cup vegetable stock
1-15 ounce can petite diced tomatoes
4 cups lightly packed fresh baby spinach
1/2 cup cream sherry (contains no cream; refers to a slight sweetness)
Zest of one medium-large naval orange
1/4 cup minced parsley or 1 tablespoon plus 1 teaspoon dried
2 tablespoons plain soy creamer
1/2 to 3/4 cup sliced black olives (choose a meaty variety; brine-cured preferred)
Optional accompaniment: sliced bread, brushed with hazelnut oil (or olive oil) and grilled
Optional garnish: finely chopped hazelnuts
Heat oil to shimmering in a large cast-iron skillet over medium-high heat. Add onion, and saute, stirring, for one minute. Season with salt and pepper, and add garlic and continue to saute, stirring, for 2 more minutes. Add bell pepper, and continue sauteeing for about 3 minutes. Crumble chorizo into the pan and sprinkle with paprika. Continue sauteeing for about 2 minutes or until heated through. Add the beans and do the same. Add stock, tomatoes and sherry and cook, stirring occasionally, for about 5 minutes. Stir in spinach just until uniformly wilted, but still bright green. Stir in zest, parsley and soy creamer and cook, stirring occasionally, until heated through. Remove from heat, stir in olives, garnish if desired, and serve hot.
Yield: 4 servings
Take a look at that rich color…it’s hard to believe that this earthy, spicy soup is both low in fat and low in calories, isn’t it?
I created it last weekend as an antidote to my Vegan Ginger-Spice Caramel Pecan Rolls, of which I ate TWO in one day (though I went for long walks and shared the rest with co-workers on Monday). I knew I needed to eat something else that was very low in fat and calories, but full of vitamins, so Skinny Indian Soup was born.
It’s simply vegetable stock–store-bought for convenience–simmered with lots of sweet roasted garlic cloves–also purchased for convenience –and Indian spices plus a little Liquid Aminos, lemon juice for brightness, and nutritional yeast with bushels of fresh baby spinach added near the end. You won’t believe the depth of flavor! And the only fat comes from any that might be clinging to the roasted garlic cloves. (I buy the garlic NOT in a jar, but in bulk from my grocery store’s antipasto bar.)
Note: I like fairly pronounced lfavors of spices in most all of my food; if you don’t, consider starting with half the amount of each spice, tasting after a couple of minutes of simmering and adding more if desired.
Since the soup itself lacks adequate protein, I enjoy it with a cold glass of unsweetened soymilk and, if I haven’t overdone it in the calorie department, a couple of “everything” flatbread crackers spread with just a smidge of my Vegan Cheddar “Cheese” Spread and a tiny pinch of paparika for color.
Here’s to the last spinach of winter and the great bodies of summer!
4 cups vegetable stock
1 tablespoon Bragg’s Liquid Aminos
Juice of 1 medium lemon (about 4 teaspoons)
1 tablespoon nutritional yeast
1/2 cup roasted garlic cloves (sounds like a lot but, because they are so sweet, that it’s perfect)
1 tablespoon dried cilantro
1 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon turmeric
3/4 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
8 cups lightly packed fresh baby spinach (if desired, save 4 leaves for garnish)
In a 4-quart saucepan, simmer together all ingredients except spinach for about 5 minutes, stirring occasionally. Add spinach and gentely simmer, still stirring occasionally, for 2-3 minutes more. Spinach should retain some nice green color. Serve warm, garnished, if desired, with a roasted garlic clove in fresh spinach leaf “boat.”
