Eating Consciously

Pumpkin Mac and Cheese

2011-11-05T16:11:00.000-04:00

I figured it's been a while since I've posted a recipe, so I decided to share one with you that I just created for the autumn season. I also have some more recipes to post soon, like Boston Cream Pie, White Bean and Rice Soup, and Butternut Squash Stuffing. Stay tuned (and subscribe!) for those recipes, among other things. Also, there will be a new Eating Consciously Podcast episode in the very near future (featuring an interview with TimmyFan!), as well as a piece about communicating with non-vegans over at veganexaminer.com. If you try the Pumpkin Mac and Cheese, leave a comment about how it came out!

1 lb macaroni (I used whole wheat)

1 block extra-firm tofu

2 cloves garlic

1/2 cup unsweetened soymilk

1/2 tsp black pepper, ground

1/2 tsp nutmeg, ground (or 1/4 tsp if freshly grated)

1 tsp salt (or more to taste)

1/4 cup Earth Balance (or olive oil)

1, 15 oz can cooked pumpkin

1 cup nutritional yeast

Cook the macaroni according to the instructions on the bag. Strain and set aside. In a food processor, blend the tofu, garlic, soy milk, pepper, nutmeg, and salt until everything is thoroughly combined. It should be roughly the consistency of ricotta cheese. In a large bowl, mix the cooked macaroni and Earth Balance until the Earth Balance is melted from the heat of the macaroni. Then, add the tofu mixture, pumpkin, and nutritional yeast. Mix thoroughly to combine. Pour into a 9 x 12 (or similar) glass baking pan and cook in a 350 degree oven for 45 minutes.

Serves 4-6.

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Raw Food Homophobes

2011-09-07T23:26:00.001-04:00

While a raw food diet truly makes no sense for an ethical vegan, there’s another unethical consideration that should be taken into account. There’s a lot of evidence that many males in the raw foods movement are flat out homophobic. Not only homophobic, but also ignorant and disgusting bigots.

Take the Raw Brahs for example, who recently made an extremely homophobic video featuring the self-proclaimed “Life Regenerator.” The video features them taking a shower together and making homophobic statements and gestures to each other. The Raw Brahs are, to their own admission, “solar powered Christian raw food radically honest nomadic elitist minimalist brothers.”

In a book entitled, The Raw Controversies, page 118 cites that, “According to David [Wolfe], Durian was a gay guy that went raw, and then 'left the dark side' and decided to go for women. David and Stephen [Arlin] were convinced that homosexuality could be 'cured' by the raw food diet. More specifically, they thought that the 'hormones' in wheat and bread were causing men to become gay.” Arlin and Wolfe even wrote out about homosexuality being curable in early editions of their book, "Nature's First Law: The Raw Food Diet", these comments were later removed.

Another raw foodie, by the name of Doug Graham, posted on another raw foodist’s Facebook page that you only find homosexuality in nature because of environmental pollution. And a full detox should cure it. The comment was later removed.

It’s no wonder that comments like these are being made when one of the founders of the raw food diet, Ross Horne, had an incredibly homophobic book called, “Health and Survival in the 21st Century.” In the book he devoted two entire chapters to “Sexuality and Homosexuality” and “The Myth of the AIDS Virus.”

He cites that, “Homosexuality, like these other manifestations of diesease, is a symptom of disturbed personality. Its origins lie in the same breeding grounds as those that stunt the maturation of so many heterosexuals.” He also cites that, “As with all other disaffections, society should concern itself with increasing its awareness of the cause of homosexuality and the ways to prevention and cure.”

Not only is the raw food diet itself, completely and scientifically unfounded, but it shows that those who promote it also engage in the same type of uninformed ignorance in their social beliefs. Please do not purchase any products from these sadistic individuals and furthermore, make sure we inform others of their hateful rhetoric.

Vegans don’t need to a eat raw foods diet and there’s no conclusive evidence that it’s any healthier than eating a diet that includes cooked food. A vegan lifestyle is about promoting compassion for all, not hate. Please take a moment to unfriend and unfollow any of these homophobic bastards and please check your sources before following any fanatical diet “advice.” Also, don't trust anyone who is selling you books, vitamins, and asking for personal donations.

Watch the RawBrahs video for yourself and decide whether or not it’s homophobic:

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Stay Consistent, Reject All Oppressive Isms

2011-09-05T15:49:00.000-04:00

Most homosexuals eschew the discrimination and prejudice towards them known as heterosexism. In order to be consistent with our morals and ethics, we should make a conscious effort to reject all isms which result in similar discrimination and prejudice towards others. Actions speak louder than words and we can most effectively implement change by living through example.

Oppressive ideologies all hold the position that one group of individuals is superior to another. The same discriminatory thought patterns that allow some heterosexuals to see themselves as superior to homosexuals are also inherent in other discriminatory belief systems such as sexism and racism. Sadly, these hateful beliefs too often end in violence towards those being oppressed.

Since there is clear commonality among all forms of discrimination, it would make sense that those pushing for justice and equality would embrace the plight of others who are suffering similar injustice and inequality. While many would agree that gay rights advocates should not support other oppressive isms like racism and sexism, there is one ism that’s often overlooked – speciesism.

Speciesism is the belief that one’s own species is superior to another species. Humans are animals, but we have the ability to make rational, informed decisions and empathize even with those outside of our own species. Many of us prove this each and everyday by way of showing love and affection towards our pets. We care for them, look out for their interests, and can even detect their feelings despite the species barrier.

Although we care for the animals that we interact with on a daily basis, many of us were raised in a society that is radically disconnected from the interests of the animals we consume, wear, test upon, and enslave for entertainment. Speciesism is so entrenched in our society that we often don’t stop to think about how many animals suffer and die for no necessary reason as a result of our actions.

One step that every one of us can take to reject injustice towards animals is to adopt a vegan diet, or begin the transition towards it. Being vegan is one of the biggest contributions you can make to support your health, the environment, and the well being of others.

Veganism has never been easier and there are non-animal solutions to nearly everything from food to fashion that are comparable or better than their animal-based counterparts. The time has come to consider the choices you make everyday and take action.

Check out this insight from another gay vegan, Nathan Runkle:

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Michele Bachmann is a lunatic!

2011-08-08T22:39:00.003-04:00

For those of you who didn't listen to my last podcast, I mentioned that I wanted to begin including more social concerns to my activist efforts. I was thinking it's been a while since I had a blog post and I think I've found the perfect opportunity to include such information.

In case you don't know, Michele Bachmann is a Tea Party candidate for president, who's married to a "silverfox," that runs an anti-gay conversion therapy clinic. Basically, he "turns" gays into "straights."

Well, beyond the many things this woman is confused about, she seems to truly believe that gays can be turned straight by God. Yes, she and her anti-gay husband attended an anti-homosexual sermon, where the below video was played. She sat in the crowd and watched the video and then she proceeded to take photos with the pastor putting on the hateful sermon!

It's funny to us, but sad that Bachmann and those sitting in the sermon with her, likely believed this total bullshit. In fact, most mainstream psychology groups agree that attempting to change one's sexuality is incredibly, psychologically damaging.

What do you think? Is this woman a whack-job, or what? And how funny is it that anyone could even think the guy in the above video was a heterosexual?! Anyway, more vegan stuff to come, but just wanted to get this out there while it was fresh on my mind.

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Free range?

2011-07-03T16:14:00.003-04:00

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Ed Coffin Can Die In a Fire

2011-04-21T12:56:00.000-04:00

Or at least that's what Twitter user, XtopherHorrocks, said in regards to the scathing article that was published yesterday about me. The article came to fruition after I called out Sweet Freedom Bakery for supporting the Philadelphia Zoo. The author of the article, Christopher McJetters, has taken a lame attempt to support the bakery by trying to put the blame on me.

Mr. McJetters has a total of five followers on Twitter and the outlet he writes for, Culture Mob, has only 1,654. Not to toot my own horn, but I have 2,978 followers on Twitter, so I'm not too concerned that this article is going to be very damaging for me, especially since I did nothing wrong. Anyone with a brain can see the article by Mr. McJetters is full of blatantly false statements.

First Mr. McJetters begins by questioning why I used quotation marks around the word "vegan" when making reference to the bakery. Well, probably because they support the zoo and vegans don't support the zoo, therefore they're not vegan. Mr. McJetters goes on to state that honey is a matter of choice in the vegan community -- not true, it's well understood that honey is NOT vegan, hence the reason Sweet Freedom removed it after carrying it for a short period of time after first opening.

Mr. McJetters then goes on to deduce that I said autistic children can "go to hell," a statement I NEVER made. I'm wondering why Sweet Freedom chose to support the autism event at the zoo, when there was another similar event at Sesame Place a week later, which they did not attend. He also claims that veganism is not a lifestyle, by relying on advice from the Merriam-Webster dictionary. Sorry, Mr. McJetters, but veganism was founded by Donald Watson in 1944 as a lifestyle based on the conscientious objection to animal use, so you're wrong yet again.

He goes on to say that vegans support zoos, by providing a link to a Flickr page with pictures of animals. If Mr. McJetters knew how to actually use Google, he may have been able to figure out that going to the zoo is NOT vegan. He also points out that I wrote a "glowing review" of Sweet Freedom just last year, which is true, I did that to help support a business that I actually thought was vegan when they first opened. I would have done that for any new vegan business.

He then takes the cheapest shot of all, aided by one Sweet Freedom owner herself, by accusing me of starting the attack on Sweet Freedom because they refused to carry a line of beverages produced by my company last year. It's funny to think my company would care if Sweet Freedom carried our line when we have national distribution and sales that likely topple Sweet Freedom's by 100-fold. How many bottles would they actually sell per year? 3?

Sure, I'm really bitter that Sweet Freedom isn't carry my company's line of drinks when we're in hundreds of other stores. Yes, we're really hurting over that. Also, it's funny that Sweet Freedom wouldn't carry the fermented drinks because they're produced with turbinado sugar, but each bottle contains only 40 calories and 5 grams of sugar. I wonder how that compares to the calories and sugar content of a Sweet Freedom cupcake? The Sweet Freedom owner also lied by saying that was the only contact I ever had with her, because I had a pleasant email exchange with her shortly after opening on January 18th, 2010.

Overall, the entire piece was nothing more than an attempt to divert the blame from Sweet Freedom back to me. I didn't go to the zoo, Sweet Freedom did, so SHAME ON THEM. Maybe once Mr. McJetters gets his dick out of Sweet Freedom's ass and actually becomes a real vegan, he will realize the hideous flaws in his article and be capable of writing more factual pieces that are worth reading.

Sorry, for the long rant, but I felt it necessary to respond to this attack on me and thought the blog would be the best place to do so. Stay tuned for some yummy recipes coming soon and if you don't already subscribe to the podcast, please do so now, as I will be uploading the next episode today or tomorrow where I interview the VP of Earth Balance to talk about the sustainability of palm oil used in their products. Until then...

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Johnny Weir is ugly inside and out

2011-03-03T16:29:00.007-05:00

Johnny Weir recently came out as being gay, as if everyone and their grandmother didn't already know that, but he also just came out with a few more things. Johnny "created" a few pieces of "fashion" for Adrienne Landau's fall 2011 collection, which premiered at New York Fashion Week. Really, what kind of gay man would Johnny be if he didn't dabble in a bit fashion design?

Not only were Johnny's "designs" hideous, but he showed us once again how hideous his personality is as well. His deathly designs consisted mainly of fur. You know, the skins of murdered foxes, rabbits, minks, and chinchillas? While one might make the argument that fur is no morally different from leather or wool, which is true, what makes this so atrocious is Johnny's apathetic comments towards the issue.

You might remember when Johnny was confronted last year about his fox fur trim on his skating outfits. His callous response to that ordeal was, "I totally get the dirtiness of the fur industry and how terrible it is to animals. But it's not something that's the number one priority in my life. There are humans dying everyday. There are thousands if not millions of homeless people in New York City. Look at what just happened in Haiti. I tend to focus my energy, if there is a cause, on humans. While that may be callous and bad of me, it's my choice."

It looks as though Johnny hasn't had much of a change in emotions since last year. Nope, instead, when asked about the fur in his new "designs" a year after the fox fur incident, Johnny had this to say, "I'm a firm believer in real fur. I don't believe in fake fur. Despite having death threats and people wanting me to be hurt because I wear fur, that makes me more aggressive in my choice to wear fur. It's my choice. And I feel like everyone is entitled to that. This is America, after all."

Clearly, Johnny has no remorse for the countless animals that are captured, abused, and skinned alive everyday to supply the hideous fur industry. Instead, he tries to make the ridiculous argument that he's more concerned about people than animals, as if you can't care about both. He also tries to rationalize his "choice" by making it seem like the American way. At the end of the day, Johnny is just another heartless bastard who's ugly inside and out.

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Vegan Gingerbread Men!

2010-12-20T21:06:00.003-05:00

Yep, it's been forever since my last post. I'm back though, and just in time for some holiday cheer! I decided it's time for a recipe and what better than some tasty, adorable gingerbread men?! These guys are so fucking cute, you almost feel bad eating them. So, here it goes...

Gingerbread Men:

For the dough--

1/2 C sugar
1/2 C earth balance
1/4 C blackstrap molasses
1/4 C agave nectar
2 C whole wheat pastry flour
1 TBS Ener-G egg replacer
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
1 tsp ground cloves
1 tsp ground ginger

In a big ol' bowl, use a hand mixer to blend the earth balance and sugar until well combined. Add the molasses and agave. Mix until well-combined. Add the remaining ingredients and mix well. Use your hands to form a ball with the dough. If necessary, add more flour, the dough should be pliable, but not sticky, like play-doh. Refrigerate the dough for at least one hour, preferably longer, before attempting to roll out.

Once the dough is chilled, preheat your oven to 375 degrees. Grab a small chunk of dough out of the fridge and roll out on a floured surface to about 1/4" thick. Use a gingerbread man cookie cutter to cut out the shapes. Fill up a parchment or silpat-lined baking sheet and bake for 8 minutes. *Be careful moving the shapes to the pan, I use a spatula to get them from the counter to the sheet.

Once finished cooking, remove from oven and place a large piece of tin foil over the entire tray. Carefully flip the entire tray, covered in tin foil, over on the table very quickly. Remove the pan, then remove the parchment or silpat very carefully off the back of the cookies. This is a delicate procedure! Allow to cool for 2 or 3 minutes before transferring to a cooling rack. Continue this procedure until all the dough is used and all cookies are baked!

Makes about 18 gingerbread men.

For the icing:

2 C powdered sugar
3 TBS Ener-G egg replacer
3 TBS water

Whip all ingredients with a hand mixer for 2-3 minutes. Put into a pastry bag with a small hole, or use a ziplock bag and cut off the tip in one of the corners if you need to do it ghetto-style. First, wait until the cookies are totally cool before icing! Then, pipe that shit on so they look like the ones I made.

Viola! Adorable gingerbread men for the eating! Nom, nom, nom!

I'll try and be back with another post as soon as possible. By the way, I've been short on posts lately because I've been busy becoming a registered dietitian and after six years, I'll be one by February! Finishing my last week of staff rotations right now, wish me luck!!

If you really want to be all up in my shit, you'd better follow me on Twitter and Facebook -- see below! ;)

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Why pets shouldn’t exist

2010-08-04T21:15:00.006-04:00

Back in business! Well, sort of. I apologize to all of my regular readers and subscribers, as I have not posted a blog entry for five months! If you follow me on Twitter or Facebook, you probably know that I have been dealing with some personal issues and have been quite busy with school, work, and helping run the newly formed nonprofit, Peace Advocacy Network. So, this blog is not going anywhere, it’s just been stuck on the back burner for a bit longer than anticipated.

That being said, I will do my best to keep up with more regular posts now that my schedule has lighted up a bit, but I can’t make any promises as to frequency. What I will say though, is that I’d like to begin incorporating other pertinent issues surrounding veganism, animal rights, and other pressing concerns. So far, this blog has been mostly recipes, but I think you’ll enjoy diving a bit more into some other topics as well.

I thought that to start, I could announce something to you that will segue nicely into the first topic on the list. As many of my Facebook and Twitter friends and followers are aware, I recently brought a new member into my home. I adopted of dog named, Fern. Fern is one of the most friendly and playful dogs I’ve ever met, she’s perfect in every way, yet she was a lucky one because I was able to rescue her from doggie prison, otherwise know as the animal shelter.

Sadly, there are many dogs just like Fern that don’t get adopted and end up being euthanized for no better reason than because there are just too many unwanted “pets” and not enough people able and willing to take them. Even sadder, many people continue to ensure the pet industry survives and thrives by buying animals from breeders. I’ll say two things right off the bat 1) there’s no such thing as a “responsible” breeder, all breeding is wrong and hideous and 2) “pets” should not exist at all and eventually won’t once we stop supporting breeders.

This is usually about the point when many people start to think I’m totally off my rocker, but we all agree that it’s wrong to unnecessarily use animals to our own advantage, right? On the surface, it might seem that we share a mutually beneficial relationship with our pets, they love us, and we love them. The sad truth is that this relationship is far from equal. Just like animals in zoos or circuses, pets don’t really have any control over even the most mundane aspects of their lives.

Our pets rely on us for even the most basic care like going to the bathroom, going outside, getting a drink of water, eating food, and having shelter. The list goes on and on and the fact is we manipulate each and every part of their life and for what? So, we can have a dog or a cat to amuse us when we want? Many pet owners love their pets and take good care of them, but many don’t, and no matter how excellent the care, the bottom line is that this is just one more example of speciesism.

We have bred and manipulated dogs into existence just to fulfill our own selfish desire for animal companionship. If you think about it, the entire process is really pretty sad. Picture a responsible breeder, who just had a “purebred” dog give birth to puppies. Within days an ad goes into the paper and within weeks the puppies are taken from their mother and siblings, whom they’ll never see again, and be plopped into a house full of unknown people and things. Hopefully it’s a good house and hopefully the puppy doesn’t end up at the shelter one day or worse.

How barbaric is it to breed a dog and remove it from its family? What if we did that with people? Bred the most attractive people and then forced them to give birth and then took their baby away without their consent and sold it to those willing to pay the most money? The only way we will ever break the cycle is if we stop buying animals from breeders, start adopting the ones that already exist in shelters, and never breed animals.

This issue is a touchy one indeed and a bit complex to grasp at first. Pets are such a social norm; it’s hard to see through to the exploitation that’s really taking place. If you’re interested, here's a good piece about why pets should not exist and why we should support that position if we are truly advocating the end of all unnecessary use of animals.

Abolitionist Approach: Pets

Here’s a pretty compelling clip form Earthlings, on the topic of pets:

I’ll leave you with some pictures of Fern, to show you just what an awesome pup she turned out to be. If you’re thinking of getting a dog, or know someone who is, please do not even consider buying a dog from a breeder of any kind. Save a life, break the cycle, adopt!

So, what are your thoughts on this issue? How do you feel about pet ownership and how do people react when you tell them you don’t think pets should exist? Do you have any awesome adoption stories? Leave comments below, this should be an interesting discussion, as this topic often seems to be an emotionally charged one.

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Primal Strips Meatless Jerky!

2010-03-23T17:49:00.003-04:00

Okay, people. I have a shameless product promotion for you. Just to be clear, I do not post for any products that I didn't actually like ;) I thought I wasn't going to like these meatless jerkies, but they were actually good! Most of the vegan jerky products I've tried before were far too dry and hard, but these actually have a moist, meaty texture to them.

They come in six exciting flavors and my favorite was Thai Peanut. Mesquite Lime was pretty tasty also. I was actually surprised that even my 17-year-old, non-vegan sister liked them. My favorite part about this product is that the label has a cute little stick person hugging a cow with a heart hovering above them!

It looks like they have some of these snacks over at Vegan Essentials, for those who are interested. I wish I would have remembered that when I placed a large order through them last week. Oh well, I need to run and interview Dallas Rising for my podcast, which I assume you will all be listening to when it's released. Right? ;)

Be back soon!

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Freeing the tiramisu and seagull!

2010-03-07T19:00:00.004-05:00

So, I finally got the chance here to sit down and put this Tiramisu recipe together. In my experience, making GOOD vegan tiramisu is quite an accomplishment and I'm so glad I was finally able to come up with something that's good and doesn't use a ton of costly, processed ingredients. I think the slight coconut flavor of the whipped topping in this compliments the coffee and cake perfectly too!

Vegan Tiramisu

1, 9" vanilla cake cut into 1" thick strips
2 C very strong coffee, cold (triple brew it, or use a french press)
2 batches of Creamy Coconut Topping (double the recipe)
1/2 of a 3 oz bar vegan dark chocolate, shaved (use a grater or chop with a knife)

Make sure your cake, coffee, and coconut cream are all chilled, or at least below room temperature. Pour the coffee into a bowl. Get out a 9" square glass pan. Dip each strip of cake into the coffee very briefly and begin to cover the bottom of the pan. Only use half of the cake. You can use your hands to push the moist cake down and spread it out in the bottom of the pan.

Then, use half of the Creamy Coconut Topping and spread it over the moist cake layer. Sprinkle half of the chocolate over that. Then, begin another layer of coffee-soaked cake. Again, push the cake down with your hands to gently spread it around a bit. Top with the rest of the whipped topping and finish off with the remaining chocolate. Place into fridge and allow to chill for at least one hour before serving.

Serves 6-8.

On another sweet note, I finally got the chance the other day to release the seagull I rescued from the highway last month. I recorded it with video so I could share the experience with all of you too! It's such a great feeling releasing a wild animal back to its natural habitat. Have you ever had the experience? Please share your stories.

Also, I wanted to make mention that this particular rescue would not have been possible if it were not for the help of Tri-State Bird Rescue and Research. I made a donation to them the day I dropped off the seagull to help cover his expenses, but these kinds of organizations always need money to continue great rescue work like this. I wanted to encourage everyone to visit their website to find out how you can help to be sure these kinds of rescue stories can continue!

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Creamy coconut topping or tiramisu part II

2010-02-22T19:24:00.003-05:00

So, last time I left you guys with a bit of a cliffhanger. I told you about my fabulous tiramisu recipe, but I promised to deliver it in three parts. Well, here's part two! That means in the next post you get the actual recipe for the tiramisu ;) The real reason I decided to post this recipe in three parts was because I thought each of the individual components were solid enough to stand on their own and that their versatility could land them in a wide variety of uses.

This recipe for Creamy Coconut Topping offers a less processed, less expensive, and more delicious alternative to store-bought soy whipped toppings. I'd say the texture of this Creame Coconut Topping is akin to Cool Whip and don't let the coconut scare you, its flavor is gentle and subtle in this context. Once you've mastered this technique, you'll never buy the ready-made stuff again!

Creamy Coconut Topping

1 can full-fat coconut milk
1/4 C powdered sugar
1/2 tsp vanilla extract

Place the coconut milk can into the fridge for at least one hour. Remove, but DO NOT SHAKE. Remove lid and scrape off solid portion, leaving the water in the bottom of the can behind.

Here's a demonstration:

In a large bowl, whip the coconut solids, powdered sugar, and vanilla extract with a hand-mixer on high-speed for 1-3 minutes.

Tip: Keeps in the fridge and doesn't break down at room temperature either! Batch can easily be doubled or quadrupled!

Makes 1.5 cups whipped topping.

Stay tuned for the ACTUAL tirmisu recipe! Here's a preview:

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Vanilla cake or tiramisu part I

2010-02-15T19:50:00.003-05:00

There's something about the perfect vanilla cake. It's such a versatile baked good because you can glaze it, frost it, toss some berries on it, or even use it as a base for tiramisu as I did! I set out to make the perfect tiramisu (which I did), but I ended up with the perfect vanilla cake as well.

A bit healthier than your traditional vegan cake recipe, but it's certainly not lacking in the flavor or texture department. Very satisfying and simple without being bland. What I'm really excited to share with you is my Perfect Tiramisu recipe, but I'm going to lead you up to it in three parts.

Today you get the vanilla cake, then I'll give you the yummy coconut cream topping, and finally, you'll get the tiramisu recipe. So, if you haven't done so already, now would be the perfect time to subscribe (hint, hint) to my blog so you don't miss the best tiramisu recipe ever. Better than nonvegan ;)

Vanilla Cake

3/4 C sugar
1/4 C oil
1 TBS ground flax seeds
1.5 C soy milk
1 tsp vanilla extract
1 TBS lemon juice
2 C whole wheat pastry flour
2 tsp baking powder
1/4 tsp salt

In a large bowl, whisk together the sugar, oil, flax seeds, soy milk, vanilla, and lemon juice. Add the flour, baking powder and salt, then mix until all the lumps are out. Pour into an oiled 9" cake pan and bake at 350 degree for 35 minutes.

Makes one 9" cake.

In other news, you might remember me telling you about the seagull I rescued from the side of the road. The good news is that he is doing well. He's eating and getting around on his own. He does have a broken scapula, but they think he is going to be just fine.

The bad news is that I found out if he is not able to fly or is unable to be released into the wild, he would be "humanely euthanized." I already requested that if he is set to be euthanized, I will personally find a refuge or sanctuary for him. So, if anybody knows any facilities that have a federal migratory bird permit, please let me know! I have hope though, that he's going to be just fine :)

Stay tuned for tiramisu part II!!

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The birds and the bananas

2010-02-04T20:52:00.006-05:00

I most certainly could not let an entire month go by without a blog post! As I'm sure you have gathered, I've been pretty busy these past few weeks. Beyond my fatal deer incident, my five spring courses started and to say I've been overwhelmed is an understatement. The light at the end of the tunnel is that by the end of this year, I'll be eligible to sit for the national registered dietitian examination!

I wanted to share a quick and healthy recipe that will fuel you for these cold winter days. I picked up a bunch of bananas at the store the other day only to get home to see that my soy milk had completely crushed and smooshed all my bananas. So, when life hands you squished bananas, make banana bread! I found a bunch of loose ingredients that have been gathering dust for the past few months and the result was a slightly sweet bread that's satisfying and sustaining.

Banana Bread

6 bananas, mashed
1/2 C soy milk
1 tsp vinegar
1 tsp vanilla extract
2 TBS agave nectar (optional)
1/4 C ground flax seeds
1 C rolled oats
1 C walnuts, crushed
1 C whole wheat pastry flour
2 tsp baking powder
1/2 C goji berries (can also use raisins)
1 tsp cinnamon
1/2 tsp allspice (optional)
1/4 tsp salt

In a large bowl, mix the bananas, soy milk, vinegar, vanilla, agave, and flax seeds. Add the oats, walnuts, flour, baking powder, goji berries, cinnamon, allspice, and salt. Mix thoroughly and pour into a well-lubricated loaf pan. Bake at 350 degrees for one hour.

Makes one loaf.

I also had a heartwarming experience the other day while driving home from work. I was on a busy highway during rush hour when I noticed a beautiful, majestic seagull sitting right on the side of the road just beyond the white line on the shoulder. Traffic was whizzing by, but there he sat. I knew something was wrong.

I immediately pulled over and ran down the highway to go check him out. I walked right up to him and scooped him up into my arms. His legs seems to be non-functional. Another woman who had stopped gave me a towel to put him in. I plopped him into the back seat of the car and had my partner take the wheel so I could sit in the back and keep him calm.

I immediately called my veterinarian friend, Dr. Rob Teti, who advised me to call Tri-State Bird Rescue and Research. I called them, but they closed at five and I wouldn't be able to get there in time. They suggested I take him home for the night and advised me that he might pass away during the evening due to internal injuries.

We got him home and placed him into a box with a blanket over it so he wouldn't be stressed out by us or the dogs. He didn't make much noise, just relaxed and slept. I woke up in the morning and was ecstatic to see him up and alert, though still unable to walk. I drove him immediately to the clinic, which was an hour from Philadelphia in Delaware.

Upon arrival, they said since he was still alive and looked energetic, that he was probably going to be okay. They confirmed his legs weren't broken, but probably suffering from some temporary neurological damage due to swelling from the impact he likely had with a vehicle.

They said they will keep me posted and that they were optimistic for his recovery. I will keep you all posted as I find out more! On that note, I need to run, but I'll be back as soon as humanly possible ;)

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Deer don't kill people, hunters do!

2010-01-11T18:19:00.004-05:00

Yesterday at around 3:30 PM, my partner and I were driving home from visiting our favorite sanctuary, Chenoa Manor. On our way home, we were traveling a busy highway moving along at about 65 MPH. Suddenly, out of nowhere, a deer ran frantically into the road and struck my Smart car head-on.

There was no time to avoid the deer. I barely had time to attempt to hit the brakes. All I can remember is seeing the deer running like a bat out of hell across the highway, then a hard impact, and finally seeing the deer fly many feet into the air before flying over a guardrail and landing about 20 feet below into a steep ditch.

I pulled over and ran to see where the deer had landed. Fortunately, she was already dead. I then proceeded to assess the damage to my vehicle. I haven't received an estimate yet, but I assume it will cost several thousands of dollars to repair. It then hit me that my partner and I were lucky to be alive because an animal that large traveling through our windshield at that speed could have killed us both.

I began doing some research on deer accidents, because as an advocate against hunting deer, I often hear the argument that hunting them protects motorists. That statement could not be further from the truth. In fact, more fatalities involving motorists and deer occur when hunting is taking place.

I also discovered that the area where I hit the deer is located in Pennsylvania's Wildlife Management Unit (WMU) 5C. Hunting for antlerless deer, which this was, is occurring in this WMU until Jan 23. I also discovered that there was a PA State Park precisely bordering the roadway where the accident took place. "Hunters are welcome in Pennsylvania State Parks."

Usually deer are observed in groups grazing calmly along the roadway. This deer was alone and she looked like she was running for her life. This occurred in broad daylight, not normally when deer are on the move. I can only speculate as to what she was running for or from, but the evidence supports the claim that hunters actually cause accidents between deer and automobiles.

I often hear people incorrectly state that they were hit by a deer when in fact the deer was hit by them. I also often hear people say that "deer kill people," but I'd assume that the percentage of deer that are killed during a collision with a car are much higher than the percentage of people who are killed in the same circumstance.

During my youth, I was a deer hunter and attained both my gun and bow and arrow licenses when I was 10 years old. I used to go hunting with my Dad. I never shot anything and I frankly found hunting to be boring. Looking back, I remember my Dad saying that if we didn't kill the deer, they'd be killed by a car. I remember thinking in my head at that time, "how do you know THAT particular deer would be hit by a car?"

Obviously, hunters are merely attempting to justify their actions much in the way that most people attempt to justify their use of animals. After experiencing hunting and hitting a deer firsthand, I can say that I strongly disagree with hunting deer for any purpose. Why can't we just let the deer be? It's a tough fight, but thankfully there are groups who are advocating on behalf of the deer.

Let's also not forget that Pennsylvania has one of the strictest "hunter harassment" laws in the country. The WMU where I hit the deer had the highest kill rate of antlerless deer in 2008, which exceeded 20,200! That doesn't include the 8,700 antlered deer who were also killed that year.

This was a sad and sobering experience, but I hope it can serve to provoke thought in others to realize that deer hunting is not the solution! Let's let the deer be and consider that we are the ones killing the deer and not the other way around.

Please check out this deer FAQ from CARE.

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Vegan French toast anyone? Oh, and vegan peacoats.

2010-01-09T18:23:00.005-05:00

One thing I've never been quite able to veganly perfect is French toast. Until now! Yes, I have come up with what I think is an absolute replica of the French toast I remember my Mom making as a child. Of course I substituted organic, whole wheat bread for Wonderbread, but the outcome was no less delectable. Can't wait to hear what you guys think! Be sure and post a comment after you try this recipe :)

French Toast

1 C soymilk
1/4 block tofu
2 TBS sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp nutritional yeast
a touch of freshly grated nutmeg
8 slices of bread

In a blender or food processor, combine all the ingredients and blend until as smooth as possible. Pour the mixture into a shallow dish that's big enough for you to dip the bread into. Heat a nonstick pan over med-high heat. Dip each piece of bread briefly into the mixture being sure to coat the entire piece. Immediately after coating with the mixture, place bread into the preheated pan. Allow to cook for 1-2 minutes on each side. Serve with a liberal dollop of Earth Balance and drizzle of maple syrup or agave nectar!

Serves 2.

On another note, winter has fully set itself in here in Philadelphia and around the country. One question I often get from vegan men is where to find a fashionable coat that doesn't contain wool. If the idea of not wearing wool is new to you, check out my latest article on the issue.

I always refer people who ask about vegan fashion concerns over to The Discerning Brute. Joshua Katcher is an ethically handsome man who knows his vegan fashion. Be sure to check out his recent post on the announcement of a truly fashionable winter coat for men that will be out soon from Vaute Couture. They already have a line of coats for women available.

On a final note, don't miss the BBC World Service program, Animal and Us. It discusses the current state of the animal rights movement and contemplates why we haven't made much progress in the past few decades and offers a glimmer of hope for the movement going forward. DEFINITELY worth a listen. Part 1 and Part 2 are available for free online listening.

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A healthy dose of criticism

2010-01-04T15:36:00.002-05:00

I received lots of interesting feedback after my last post, where I mentioned my efforts to educate the public concerning the "humane myth" of animal products that claim to have "higher standards." This opens the door for a much-needed debate and offers the perfect opportunity to make this blog a bit more multifaceted beyond just the food and recipes. I think it's important to offer a more thorough investigation into the theories that support veganism because ethical viewpoints are ultimately what drives one to stick with the lifestyle, in my opinion.

There is a debate that has been going on for some time now in the animal rights movement and that is the controversy concerning "welfare" vs. abolition. I put the word "welfare" in quotations because I feel it really doesn't accurately describe what it is meant to imply in this application. I think animal husbandry is a more correct term, but to keep things simple I will use the terms "welfare" and "animal husbandry" interchangeably in this discussion.

Animal Rights vs. Animal Welfare from Gary L. Francione on Vimeo.

There are a group of people and organizations who believe that "bettering and improving" conditions for animals by causing "less suffering" for animals are steps in the right direction for animal rights. There exists another group of people and organizations that believe we should not support these efforts because we're ultimately leading the public on to think that there's a way to exploit animals "humanely" that makes it okay.

I personally fall into the latter group after seriously assessing and analyzing both perspectives for some time since becoming vegan. I feel that arguing for the "better treatment" of animals makes no more sense than arguing for the "better treatment" of slaves or other peoples being exploited. I know that argument is already going to ruffle some feathers, but that's how I honestly feel.

I also think that when "animal advocacy" groups support these efforts, it makes the general public feel morally justified about continuing to exploit animals because they see that these groups approve of it. This is why I feel my limited time and energy as an animal activist is effectively used when I spend it educating the public about "humane" animal products and the ultimate moral dilemma they lead to. I believe supporting the "better treatment" of animals is in direct opposition to the Mahatma Gandhi quote, "You must be the change you want to see in the world."

My experience in talking to the public about this issue has been that it's an easy argument for them to grasp- that unnecessary killing is unnecessary killing no matter what kind of label you slap on it. In response to my efforts, I received one particular email that I have been given permission to post in an effort to spark a healthy debate in this arena.

Love that you are an animal activist but want to suggest that your energy and creativity may best be spent elsewhere if you want to help the animals.

Briefly, the only major food retailer who has put millions of dollars to develop the best animal welfare standards worldwide is Whole Foods. As PETA'S representative to Whole Foods for over five years, I would be thrilled if other major food retailers with whom I negotiate on behalf of PETA, were half as concerned about animal welfare as Whole Foods.

Wishing you a successful and compassionate New Year

Steve Gross
Corporate Consultant
PETA

Some will automatically label this discussion we will have here as "in-fighting," making comments like "we should all work together." In my opinion, if someone has a valid and legitimate concern, their voice deserves to be heard. I think there's a difference between useless bickering and honest criticism. I think the term "in-fighting" is often used by those who choose not to hear to other side of the story.

I challenge you to post your genuine thoughts and concerns regarding this issue, but I encourage us all to be mature and rational. That doesn't mean valid criticisms should not be made, but I think we should support those claims with some factual backing. It lessens your point when you make a singular remark, such as "f*ck PETA", without providing any additional information as to why you feel that way.

All of that being said, I will not moderate the comments as I believe in free speech and that everyone is entitled to their own opinions. One thing I can't stand is when comments on debates such as this are moderated and voices are not heard. I hope this will offer an interesting insight for everyone regarding this situation. Let's begin this necessary debate!

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Happy New Year! Reflections and Projections.

2010-01-01T17:45:00.005-05:00

Since I started this blog over two years ago, I've noticed one thing has dramatically changed. Reflecting back over the last 200 or so posts, I've come to realize how thoughtfully I've refined and shifted my moral and ethical viewpoints. I started this blog right about the time I was making the leap to becoming a full-blown vegan. At the time of my becoming vegan, I had no idea how much I was still unaware of and where my new lifestyle would lead me.

I'm proud to say now, that I not only consider myself a vegan, but I consider myself to be an animal rights activist. I used to shy away from concern for animals, especially when I was a mere vegetarian, but I am now confident and proud to admit that my main concern is for animals. Looking back, I think I just failed to realize how fundamentally unjust the world is for animals and how deeply concerned I was for their justice at heart.

Starting out, I had little information and didn't feel comfortable debating complex animal rights issues, which is why I avoided it. The more I learned and the more confident I became, the more I realized how simple the message really is at the core. No one wants to harm sentient beings unnecessarily, but most of us do. We live in a world where dominating non-human animals is the norm, so most of us fail to realize that we all hold the ability to simply end it.

You don't have to be knowledgeable about the ins and outs of animal rights theory to understand that animals suffer like us and that we have the power to stop it. We don't need to use animals to live healthfully and peacefully on this earth, but it's so widespread that we fail to recognize the obvious solution. We convince ourselves that it will never end, or that it's too hard, or that if it were so easy to avoid everyone else would be doing it too.

I've now come to understand that this isn't some new idea and that I feel no differently about the subject now than I did as a child. I never wanted to hurt animals or the earth, but it's only now that I've realized that I hold the power not to. I'm proud to say that in the past two years, I've witnessed a dramatic shift in the direction of veganism. It's so empowering to be surrounded by so many like-minded people and to know that we are making progress.

As I progress, I find myself becoming not more radical, but more outspoken. I can honestly say now that I only wish someone had awakened me earlier in my life. I now feel that beyond being a vegan, the main way I can contribute to the cause of ending animal exploitation and preserving the planet is through informing others. So, my projection for 2010 is to forge ahead and be as loud and clear as I can to create the largest effect possible.

One person can make a HUGE difference and we need lots of little "one peoples" planting seeds and ideas of change in order to shift the entire paradigm. Little by little, person by person, through a grassroots initiative, we are making dramatic progress. Most people already agree with the message, it's just a matter of empowering and informing people to align themselves with their hearts and minds.

Not to write a novel here, but one of the most important things I think we can all do besides becoming vegans, is to be visible to the public. Unfortunately, the system is against us and profits and industry are trying as hard as they can to keep us down. I thought I'd share a personal experience I recently encountered as I led a small, peaceful demonstration to educate the public about the myth of "humane" animal products.

I was simply exercising my right to free speech with a fellow activist when police had asked me to cease handing out literature. I'm not an expert in law, but I knew I had the right to do what I was doing. I ignored the police and continued my efforts at which time I was placed under arrest. Yes, I was arrested for handing out literature. Thankfully, the ACLU is now representing me! I plan to do an extended post concerning this troubling situation and will keep you all posted on the progress.

In the meantime, I'd like to share a video I took of the officer who arrested me right before the actual arrest. I am continuing these demonstrations at this location and this event has done nothing but fuel me to be an even more vocal advocate! This is not meant to scare you, but to encourage you to take a stand for what's right and continue spreading our important message.

So, in a nutshell, my New Year's resolution is to forge ahead with being the most effective force for change I can be! I hope all of you are inspired to do the same and I'm interested to know what your goals are for the new year. Please share them below :)

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My Sweet Vegan author, Hannah Kaminsky, answers your baking questions

2009-12-14T18:08:00.005-05:00

What a busy time of year! I just realized today how quickly the holidays are approaching. I really can't believe I haven't had the time to notice any of it. One thing I like to do this time of year is enjoy vegan baking.

I recently starting looking through my favorite vegan baking book, My Sweet Vegan, to pick out what recipes I'll be whipping up this year. I'm going to be making her Mocha Devastation Cake, Self-Frosting Peanut Butter Cupcakes, Butterscotch Blondies, and of course Canine Cakes for Luna and Chico!

Vegan baking, or any baking, can be a little scary without a road map. Luckily, Hannah Kaminsky does all the experimenting for us and churns out the most creative and delicious vegan sweets around. You can catch a glimpse of what Hannah's currently confecting by checking out her blog, BitterSweet.

I recently asked my Twitter followers and Facebook friends what questions they had concerning vegan baking. I got a ton of great questions, but had to narrow it down to five because I'm writing a post, not a novel here ;) Hannah agreed to personally answer the following top five questions:

JamesFordIV (via Twitter)

What is your favorite binder/egg replacer?

Flax seeds are definitely my go-to egg replacer if I'm trying to veganize a recipe. They just work so beautifully in both savory and sweet applications, and have the additional bonus of having an appealing nutritional profile. The natural fats mimic the fats you would get in an egg, so they more accurately approximate the texture you would get from baking with eggs, in general. My standard ratio is 1 tablespoon of whole flax seeds, ground up in a coffee or spice grinder, and then blended with 2 tablespoons of water.

MacVegan (via Twitter)

What do you say to vegan baking naysayers who say you use too much sugar?

Ha, I didn't know anyone was saying I use too much sugar! If they are, then I'd like to remind them that dessert is a treat, not something to include after every single meal, every single day. It's all about balance- I eat very healthy meals so I can indulge when I feel the desire to. Besides, if you're concerned about sugar, there are many viable substitutes that can work in just about any recipe. Do some experimentation with agave, stevia, or date sugar, and you may find the results very rewarding.

ataraktos (via Twitter)

Is it possible to make vegan pate au choux, such as for cream puffs? Have you worked with VersaWhip?

Yes, it is possible to make cream puffs! There are a number of recipes on the internet that approximate pate au choux, but still leave a bit to be desired. I've come very close to perfecting a recipe, but haven't had the time to work out all of the kinks. And yes, I have a little pouch of VersaWhip in my pantry. It's a very cool ingredient that has tons of potential, but I don't often use it because I know that not many standard home cooks have access to it or would be interested in a recipe that requires it.

bazu (via Twitter)

My cookies always come out cakey. How do I achieve thin, crisp/chewy cookies?

The key to cookie texture is all about ratios, and basically, fat. The more fat you have in a cookie, the thinner and crispier it will become. As a general rule, I try to never add soymilk to my cookies, or at least minimize it to a tablespoon or so, because excess water causes cakey cookies. That's why cookies that include watery ingredients like pumpkin, applesauce, or tofu are more likely to be cakey as well. I've found that the key to getting chewy cookies is to have at least some amount of the sugar come from a liquid sweetener (ideally brown rice syrup), but not all. Also, the old advice to slightly underbake cookies is still a good practice to go by. If they look done, they'll be overdone by the time they're cool.

Marc Delaney (via Facebook)

I have a recipe that states, "pour cake batter into 9-inch cake pan." I'm totally NEW to baking, and to baking vegan. When I was at Target today, I saw baking pans that were 9x9 and some that were 9x13, etc. If the recipe doesn't specify the pan size other than "9-inch," what size/shape should I use? I saw some 9-inch pans that were round, some square, and some rectangular. Does shape make a difference? Also, does using glass versus metal make a difference in how the cake will turn out?

If the recipe only says a "9-inch pan", they it's typically assumed that this is the measure of the diameter of the pan, which would make it a round pan. Two dimensions implies that it's a square or rectangle. And yes, the shape makes a huge difference! You can actually fit more batter in a square pan than you can in a round one. Ditto the material the pan is made of. I've found that things tend to bake up fluffier/cakier in a glass pan (I discovered this while making blondies, which was not a favorable turn of events). It also changes the bake time, since metal is a better conductor of heat and will allow things to bake faster. Most recipes are written with metal pans in mind, so unless it specifies, plan on baking things longer if you're using a glass pan.

If you don't have it yet, don't forget to pick up a copy of My Sweet Vegan. It's still not too late to get it in time for your holiday baking endeavors. Better yet, buy a copy for a non-vegan; it's great activism!

What are YOU planning on whipping up for the holidays? Share your inspiring ideas!

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Pumpkin Cheesecake

2009-11-28T15:23:00.003-05:00

Busy, busy, busy with my hands in many projects right now, but I had time to whip up this new Pumpkin Cheesecake recipe last night. This uses mostly store-bought ingredients, so it's really quick to make. It's the perfect texture and has just the right level of sweetness to offset the tartness of the sour cream.

I also got around to marinating a Tofurkey in beer and making a delicious beer gravy with it too! I will try my best to get the recipe for that soon so you can make the best Tofurkey ever this holiday ;) I have to run, but here's the recipe for that tasty Pumpkin Cheesecake:

Pumpkin Cheesecake

1- 12 oz container vegan sour cream
1- 8 oz container vegan cream cheese
1- 15 oz can pureed pumpkin
1/2 C sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp ener-g egg replacer
1 store-bought 9" vegan graham cracker pie crust

In a food processor, blend together all ingredients except the crust! Pour mixture into pie crust and bake at 350 degrees for one hour. It's advisable to put another dish of water in the oven with the pie to keep it from drying out and splitting. Allow to cool for an hour at room temperature before placing into the fridge for another two hours.

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Breaking "traditions" and dealing with carnists

2009-11-23T17:42:00.004-05:00

Time is ticking away! Thanksgiving is now a mere few days away. I usually go all out on Thanksgiving with entrees, side dishes, desserts, and drinks, but this year I plan on taking it easy. I'm fortunate enough to be attending a vegan Thanksgiving feast at a local vegan restaurant. So much for cooking! I'll be heading to visit my parents after dinner for wine and maybe some vegan dessert :) It will be nice to take a break from having to do all the work to prepare for Thanksgiving this year, as I have a ton of other projects keeping my occupied.

This time of year can be tough for those of use who view animals as moral members of our society. Just the simple fact that people plan their entire day around a roasted carcass is disturbing to say the least. I did a little research and discovered that these "traditions" we follow on Thanksgiving really have little relevance to the original Thanksgiving.

Did you know Thanksgiving wasn't even declared a holiday until 1863? Did you know it was merely the brainchild of one woman named Sarah Josepha Hale? She also happened to write Mary Had a Little Lamb. So, when people say that you're breaking traditions, you might want to remind them that the holiday is about celebrating abundance and spending time with family and friends, not feasting on a cooked corpse.

I thought I'd bring Melanie Joy back to the blog today to give us all some advice on dealing with carnists during the holidays. This is an exchange between Melanie and I at her new Facebook discussion group, Vegetarians Discussing Carnism.

Ed:

I know many of us will be dining with carnists during the upcoming holidays. Maybe before they come, we can think of some ways we can handle hostility and think about how will will react in a way that doesn't perpetuate the defensiveness. It's good to think about how you might react in these situations BEFORE they occur, because it's often difficult to make effective decisions in the heat of the moment.

I find that everyone in my family is generally aware of my opinions. They know I oppose the use of animals for ANY purpose. When I sense confrontation, even if it seems to be in a joking manner, I try to just bite my tongue and avoid making counter arguments or comments that will just encourage them to become more defensive.

Even if I'm not confronted directly, I try not to comment when people start having discussions about things in front of me that I obviously don't agree with. I know they know how I feel and that they are just trying to see my reaction to their opinions.

To recap, I have found that it's easier to avoid conflict than it is to engage in it. I'm not opposed to discussing my concerns when people are genuinely interested, but if I sense any sort of sarcasm or opposition, I've always found it best to just avoid talking about the topic at hand. If they're serious about learning from you, they will come back to you another time and have a more genuine debate.

I will sometimes say, "I don't feel that now is the time to discuss this issue, but if you want to talk about it further, why don't you shoot me an email?" Obviously you could suggest a phone call or whatever form of communication is best for you.

In my case, since I have had work published on the topic of veganism and animals rights, I will sometimes point them to those things to learn more about my beliefs. You could also send them to a favorite book (Why We Love Dogs...) or website that they could find more information.

Melanie:

I agree with your approach, Ed. The holidays are loaded to begin with, and ideological differences just compound things. (I appreciate your comment about my book, btw)

I think how much to engage in discussion about carnism depends on the situation. If you're with close family, and people are open and curious, that's a very different situation than if you're with in-laws or hostile carnists.

I also feel that healthy communication is vital -- and healthy communication is the same no matter what the topic is. (I write about this in my first book, Strategic Action for Animals). Healthy communicating means keeping the focus on your own experience. So, for example, if something offensive is stated during a dinner, I make sure I say what I'm feeling because of the comment (again, if the situation allows). If someone comments on my food (or lack thereof), I talk about my experience of being vegan -- to a point. I think we need to find a healthy balance between biting our tongues and not feeling disrespected.

I've been thinking a lot lately about how vegans so often experience "forced witnessing" -- we're forced to witness traumatizing experiences, like dead bodies and, worse, people putting those dead bodies in their mouths. Because carnism is SO pervasive, we don't have a lot of leeway in terms of how much we refuse to witness. But I think we need to be clear about what our own line is -- how much we are willing and able to witness before it takes too much of a psychological toll. Then we need to be clear with others about what our line is. For example, last year at my boyfriend's parents' I knew I'd have to see a dead animal on the table, but I requested that they keep the whole turkey in another room. So, people put the meat on their plates but I didn't have to see a whole carcass sitting in front of me or witness it being carved.

But I agree -- holidays are not the time to be educating about carnism. Tensions are already high, and Thanksgiving is literally organized around a carnistic ritual so defenses are probably higher than usual.

One of the reasons I wrote "Why We Love Dogs..." btw was so when people comment on my veganism I could say "Well, why don't you read my book?" and hope that they'd "get" veganism on a much deeper level than if I'd just explained my own experience to them.

I encourage you to visit and join in on this and other important discussions going on in the group!

And lastly, here's a photo I recently saw in the latest Poultry Press publication from United Poultry Concerns. I'll be back soon with another guest blogger and a delicious apple pie recipe I came up with the other night!

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The best vegan split pea soup ever!!

2009-11-11T18:05:00.005-05:00

Okay, so I admit that split pea soup isn't very photogenic, but I assure you that this is so very delicious! I made this last night for dinner and just had to get it up ASAP because it's so yummy. In fact, I'm going to serve it as part of my Thanksgiving menu.

This is such a great dish to prepare for carnists to show them how comforting and tasty vegan food can be. And who would have known you could make the best split pea soup ever without using a slaughtered pig bone? The secret? Vegan ham! On with the recipe!!

Split Pea Soup

1 onion, diced
3 cloves garlic, minced
2 TBS olive oil
1 package (8 slices) vegan ham, diced (I used Yves brand)
1 TBS dried ground sage
1 TBS dried thyme
1 TBS dried oregano
1 tsp black pepper
1 vegan vegetable bouillon cube
2 C unsweetened soy milk
2 C dried split peas, pre-soaked overnight
6 C water
1 TBS salt
2 TBS Earth Balance

In a large pot, over medium heat, saute the onions, garlic, olive oil, and vegan ham for several minutes until onions turn translucent. Add the spices, bouillon cube, soy milk, split peas, and water. Bring to a boil, cover, and simmer for 1-2 hours, or until split peas are completely cooked and disintegrate into the liquid. Turn off the heat. Finally, add the salt and Earth Balance.

TIPS

-Don't add the salt until after the split peas are cooked because it prevents them from cooking completely.

-If you have a pressure cooker, cook the split peas with the water for 15-20 minutes until they're completely cooked and disintegrated. This will dramatically reduce your cooking time. Just simmer with other ingredients for 10 minutes.

Be back soon with more pre-Thanksgiving recipes! I also have a special guest blogger coming soon!! Until then...

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GRID magazine feature, vegan videos, and Chenoa Manor!

2009-11-06T13:08:00.005-05:00

It's official! This school term is more than half over and I should be able to breathe a little easier come mid-December. In the meantime, I didn't want you to have to wait too long for another post. So, here it is!

I was recently featured in the November issue of GRID, a sustainable magazine here in Philadelphia. I wrote about how to cook dried beans and gave a recipe for some spicy Black Bean and Quinoa Chili. Perfect to warm you up on these cold Autumn days! You can go to their website and check out the latest issue now. I'm on page 10.

While you're there, don't miss the Pumpkin Swirl Cheesecake from my friend and fellow Philadelphia vegan blogger, Dynise Balcavage. She's on page 25. You may remember my interview with Dynise, A.K.A. Urban Vegan, a few months back. In case you haven't picked it up yet, her new cookbook is finally out too!

If you're more visually inclined, you might be interested in checking out some of the latest videos I've favorited on my YouTube channel, which I know you all subscribe to, right? The first video is titled, Inherent Violence, and is just one of several vodcasts that Colleen Patrick-Goudreau has recently started producing. She's one of my favorite vegan advocates, in fact, she is the person who convinced me to go vegan two years ago!

This second video is one that was recently recorded at the UniverSoul circus that is here in Philadelphia for the next couple of weeks. The civil affairs officers are so ridiculous towards animal advocates, they now have a YouTube channel all their own!

And finally, I wanted to share a recent article published in the Philadelphia Inquirer about my favorite sanctuary, Chenoa Manor. I personally spend lots of time there and have gotten to know many of the animals by name. Chenoa Manor doesn't have a huge budget, relying mostly on the income of Executive Director Dr. Rob Teti that he earns from being a veterinarian. I'm going to interview Rob on an upcoming Eating Consciously Podcast episode in the near future.

Currently, Chenoa Manor needs to raise nearly $200,000 to rebuild a historic barn on the property. You can donate on their website and every little bit helps. If you could make a contribution, no matter how small, it would mean a lot to me and make a world of difference for the animals that call Chenoa Manor home.

I'll leave you with that for today. Soon, I'll begin making plans for Thanksgiving and share the recipes and ideas with all of you. Until then...

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Guest Blogger: Melanie Joy, Ph.D., Ed.M.

2009-10-26T17:45:00.002-04:00

Since I've been running short on time lately, I thought now would be the perfect opportunity to invite a guest blogger on board. You might remember I interviewed Melanie back in August on Eating Consciously Podcast #13. I've read the book and I give it five stars all the way! If you haven't pre-ordered it yet, I HIGHLY recommend that you do. Make sure you get a copy not only for yourself, but copies for the carnists in your life as well.

Since this is a bit of a lengthy post, I won't take up too much more of your reading time, but I wanted to point out that you might be interested in watching this new two-minute video about the book:

and now I'll let Melanie tell you a bit more about the book herself...

Like most people, I grew up eating meat. I also grew up with a dog, who was my best friend throughout my childhood. And like most people, I didn’t think about how I could love my dog yet eat other animals daily without thinking about what I was doing or why. Though there were times when I’d question and rebel against eating animals – when, for instance, I was faced with the resistant vein in the drumstick I was biting into and I lost my appetite for the chicken, or when I witnessed footage of the inhumane treatment of farmed animals – there were an equal number of times I was coaxed back into my meat eating: I wasn’t allowed to leave the dinner table until I’d cleaned my plate; my pediatrician told my parents I needed meat to develop a strong, healthy body; I was supposedly having “food issues” that were potentially symptomatic of an eating disorder. So my discomfort at the idea of eating meat would eventually “wear off” and the questions that had hovered at the edge of my awareness were pushed back down out of consciousness. I could maintain the gap in my consciousness that enabled me to love some animals and eat others.

As a young adult, the internal conflict I’d felt about my relationship with animals finally forced me to examine my assumptions and behaviors toward eating meat and I became a vegetarian. I became deeply concerned with the intense suffering caused by meat production, and with the fact that I had been actively discouraged from learning the truth about meat production and from reflecting on my food choices. In fact, I hadn’t even realized that eating meat was a choice. It was presented by society, my family, my friends, virtually everyone as simply a given, as the way things are. Had I known that eating meat was a choice, I may well have chosen otherwise. During this time I also became fascinated with how my mentality, my paradigm, had fundamentally shifted. Food that had once been delicious had become disgusting to me. What had happened?

My concern with animal suffering, along with my desire to raise consciousness so that people like myself would be encouraged to – rather than discouraged from – reflect on their attitudes and behaviors toward animals, and my desire to understand the psychology of eating (and not eating) meat led me to research what I eventually came to call carnism. And there was another motivation for my research: as I became more involved with organizations that supported vegetarianism, I also became aware of the deep divide between many vegetarians and carnists (meat eaters). I wanted to assuage vegetarians’ frustration with and often judgment toward people who eat meat. I wanted to explain the profound and complex psychological and social mechanisms that enable “good” people to engage in behaviors that don’t necessarily reflect their deeper value system, and encourage vegetarians to feel more compassion and understanding for the meat eaters in their lives. I also wanted to support vegetarians who often encounter unprovoked defensiveness from carnists; I wanted to help vegetarians understand why the mere mention of meat production could cause a defensive, sometimes intense “anti-vegetarian” response from carnists and therefore how to have a more productive dialogue around the issue of meat.

As a doctoral student in psychology, I interviewed meat cutters, carnists, vegetarians, and vegans. I read everything I could get my hands on about meat eating, cross-cultural consumption patterns, vegetarianism, animal welfare, animal rights, psychological “numbing,” cognitive moral dissonance, disgust, the psycho-sociology of violence and nonviolence, and a host of other issues that I thought might be related to my topic of interest. And I continued this exploration into my post-doctoral career.

What I found was that, in general, people tend to “numb” themselves to some degree in order to eat (or produce) meat. Most people feel a moral discomfort with the idea of eating someone – rather than something – and so they push this awareness aside in order to comfortably consume animals. This mentality is enabled by a dominant social system, or ideology, that I call carnism. Like other dominant systems that depend on people to act against their deeper value system (most people’s value system doesn’t condone extensive and unnecessary animal suffering), carnism is structured in a way to block our awareness of the animals and meat we eat. The system uses a set of defense mechanisms that become ingrained in our psyche from the moment we’re old enough to eat solid food. The primary defense of the system is invisibility – carnism remains invisible by remaining unnamed, and the process by which animals are turned into meat remains, to most people, hidden. (The “psychic numbing” I write about applies to people in Western cultures and who are not dependent on meat to survive. It would have been impossible, and inappropriate, to discuss the myriad psychologies of all societies. However, I do dedicate a section of the book to discussing how psychic numbing may operate across cultures and eras – how, for instance, it may apply to those who butcher and perhaps hunt animals for food.)

In Why We Love Dogs…I deconstruct carnism. As the subtitle explains, the book is about the belief system that enables us to eat some animals and not others. I have dedicated two out of the seven chapters to exposing the truth about meat production so that readers can understand the facts that the system works to hide. Since invisibility is the primary defense of the system, it is necessary to make the invisible visible. The other chapters explain the specific ways in which carnism is woven into the fabric of society and our psyches. To help readers understand these concepts, I use examples from other ideologies that also relied on psychic numbing and that are structurally similar to carnism; throughout history, humane people have supported inhumane practices not because these people were “bad” or “evil” but because they existed within a system that shaped their perceptions, feelings, and behaviors. The last chapter also includes an explanation of how to transform numbing into awareness – how to become an active witness, to the system and oneself.

I wrote Why We Love Dogs…because, though much has been written about meat production, and some books have explored the history of meat eating, no book had been written about the psycho-sociology of meat consumption. The reason we love some animals and eat others is not because some animals are more loveable or because some animals are more edible; cross-cultural analyses reveal that neither practicality nor rationality determine which species become food and which become pets (I have dedicated a section in the book to explaining this issue). In Why We Love Dogs…my aim was not to discuss biology, but ideology. When meat eating isn’t a necessity, it’s a choice, and choices always stem from beliefs – beliefs, in turn, come from ideology. Just as discussing the biological differences between so-called “races” has distracted from a discussion about the ideology of racism, so, too, is a discussion of predation or “omnivorousness” a distraction from the very real and pressing issue of carnism.

Why We Love Dogs… is, in short, an exploration of the social and psychological forces that surround our experience of eating meat. It is based on well-established sociological and psychological principles, woven together with anthropological data to produce a broad theoretical framework for understanding the underpinnings of contemporary meat consumption. Though I have drawn on a number of empirical studies, I do not intend the book as a rigid and conclusive scientific treatise but rather as an exploration, and like any exploratory work its principles may not apply to all people, all the time. Why We Love Dogs…is not meant to be the “final word” on meat consumption, but the beginning of an ongoing exploration in which ideas are built upon, modified, and evolve over time. I wrote the book as an invitation to open up dialogue, a dialogue that I believe is of enormous importance to all of us: carnists, vegetarians, animals, and our planet.

-Melanie Joy, Ph.D., Ed.M.
Author, "Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism" and "Strategic Action for Animals"

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American Vegan

2009-10-20T17:28:00.006-04:00

I promised I'd upload my American Vegan spread as soon as I could scan it to a PDF for you and here it is! Thanks to the new Snow Leopard update, my scanner is no longer cooperating with me, but I now have a PDF copy to share with you thanks to a generous reader. Her name is Jodie Richeal and she is the owner of a bookkeeping business called, Office Manager For Rent. Thanks, Jodie! ;)

I also wanted to share an exciting offer with all of you! To celebrate the latest release of American Vegan Magazine, with Eating Consciously as the feature, I am pleased to offer you a half-price yearly membership to American Vegan. That's only $10 per year, or $5 for students and those with low-income!!

To join:

By Mail:
Send name and mailing address with check or credit card information to:

American Vegan Society
P.O. Box 369
Malaga, NJ 08328

Use credit card and join by Phone (856) 694-2887 or Fax (856) 694-2288

Be sure to mention Ed Coffin from Eating Consciously to get the special discount!

More updates including recipes and planning for a vegan Thanksgiving coming soon!

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Autumn means pumpkins!

2009-10-08T09:12:00.004-04:00

Autumn is finally here! This is one of my most favorite times of the year. Seeing beautiful pumpkins and gourds, cooking with nutmeg and sage, and feeling that crisp chill in the air are just a few reasons to enjoy the season.

Autumn also means school is back in full swing for me, which is the main reason my posting frequency has been... eh, a bit less frequent. I haven't forgotten about you and although I'm not posting regularly, I'm not going anywhere and I'm working on a ton of exciting projects that I will share with you all when the time is right ;)

I figured since it's been a while since the last post, I'd be sure and give you a full-fledged post this time. So, sit back and get ready for lots of useful information. I also just wanted to give a quick acknowledgment to all the new subscribers and offer you a warm welcome!

What I have for you first is another new recipe. A pumpkin pasta! Well, actually a regular pasta with a pumpkin sauce, but you get the idea...

Pumpkin Pasta

2 TBS Earth Balance
1 medium onion, diced
3 cloves garlic, minced
1 TBS dried sage, ground (or 2 TBS fresh, chopped)
1/4 tsp nutmeg (fresh grated is best, but pre-ground is okay too!)
1/4 tsp black pepper
1/4 tsp salt (more or less to taste)
1/4 C sun-dried tomatoes, cut into small strips
1 14.5 oz can of pureed pumpkin
1 C soy milk
1/2 lb (1/2 block) of tofu, cut into 1/4" cubes
2 TBS nutritional yeast
1/2 lb (1/2 package) of whole wheat linguine, cooked

In a sauce pan over medium heat, cook the Earth Balance, onions, and garlic until the onions turn translucent. Add the sage, nutmeg, pepper, salt, and sun-dried tomatoes and continue to cook for 2-3 minutes, stirring frequently. Add the pumpkin and soy milk. Stir until everything is well combined. Add the tofu and nutritional yeast and cook for several minutes until the sauce is thoroughly heated. Finally, turn off the heat and toss with your cooked pasta.

Serves 2-4

While I haven't been blogging myself much lately, I have been scanning the many vegan blogs across the internet and noticing all the wonderful fall posts. Here are some of the highlights of the season I thought you would enjoy as well:

Curried Sweet Potato & Wild Rice Soup (via Happy Herbivore)
Pumpkin Custard (via Vegan Dad)
Quick and Simple Apple Pie Bars (via BitterSweet)
Sweet Potato, Okra, and Chickpea Gumbo (via FatFreeVegan)
Easy Cream of Broccoli Soup (via UrbanVegan)

Speaking of Urban Vegan, her new cookbook is out now! I had the pleasure of testing recipes for the book and will do a complete review sometime soon, but in the meantime I suggest you get a copy. You can certainly pumpkin yourself out with her Chocolate-Pumpkin Bread Pudding, Pumpkin Risotto with Sage and Sun-Dried Tomatoes, Pumpkin Spice Baby Bundts, Pumpkin-Daal Soup, and of course Punka' Pie! In case you missed it, check out my interview with Urban Vegan from a few months back.

In light of the autumn season, I've recently picked up a couple of comforting vegan items that I thought you might enjoy as well. I'm totally in love with Crazy Rumors Lip Balm that comes in several fall flavors like Ginger Peach, Apple Spice, and Spiced Chai. Luna and Chico have also been celebrating the season by chowing down on Wet Noses Vegan Pumpkin Treats, I tried one myself and they're pretty good. Did I really just admit that?? And lastly, keep warm on those cool autumn nights with the completely vegan Sliquid Sizzling Warming Intimate Lubricant ;)

Well, it's now time to begin thinking about what I will cook up for this year's Thanksgiving celebration! Here's a lovely photo post from Thanksgiving two years back when this blog was still a baby. You can search Thanksgiving in the search box at the top of this page to find more past Thanksgiving posts and recipes.

Lastly, please note that if you type in eatingconsciously.com into your browser, you will notice it is not working. I am aware of the situation and it should be back and running in 5-7 days because I'm in the midst of transferring the domain. Just in case you wanted to know. Also, I'm currently working on a study for school that will assess and increase the knowledge of vegans concerning B12 function and absorption. If you're interested in taking part, please send me an email.

That's all for now and I hope to return sooner rather than later with new recipes, review, and maybe even a giveaway! Until then...

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Cabbage and Sausage Soup

2009-09-19T20:29:00.004-04:00

Sorry it's been a tad longer than usual since the last post, but I have A TON of stuff going on right about now. I wanted to swing in to drop off a new soup recipe I came up with for you guys since the cold weather will be here before we know it.

I recently bought two heads of cabbage on a whim, only to realize when I got home that I had no idea what to make with them! The result was this surprisingly delectable cabbage soup featuring field roast sausage links. So good!!

Cabbage and Sausage Soup

2 TBS olive oil
2 Field Roast links, diced (I used Smoked Apple Sage, any vegan sausage will do)
1 medium onion, diced
3 cloves garlic, minced
1 TBS dried sage
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 C dried green lentils
1/2 C brown rice, uncooked
1 small head of cabbage, sliced into 1/4" strips (about 6-8 cups chopped)
6-8 C water, depending on desired brothiness
1 vegan vegetable bouillon cube
1 TBS salt
1/4 tsp black pepper, freshly ground

In a soup pot, over medium-high heat, cook the oil, vegan sausage pieces, onions, garlic, sage, paprika, cayenne pepper, lentils, and rice until lentils and rice begin to get toasty and slightly browned (about 5-10 minutes). Add the cabbage and cover with lid, stirring every 2 or 3 minutes until cabbage is soft and begins to look translucent. Add water, bouillon cube, salt and pepper. Bring to a boil, cover, and simmer for one hour.

In other news, I recently made the cover of American Vegan! I wanted to put up a PDF, but unfortunately I'm having scanner difficulties. I will post it as soon as I can get to fixing the technical difficulty unless they upload the issue to their website first. Be on the lookout!

I have lots of other exciting projects in the works, but some things must remain a secret for now ;)

Until the next post...

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Linguine alla Puttanesca

2009-09-02T19:20:00.003-04:00

It's time for another recipe! I'm finally winding down with projects here as I savor the last few days of summer and take a deep breath to prepare for the upcoming school semester. All of my recipes are quick and easy, but lately the focus on quick has been vitally important for me as time has been of the essence.

This mixture of classic Italian ingredients is one that everyone will enjoy. It can be served hot or cold, so you can take your leftovers for lunch the next day. So simple, yet so satisfying.

Linguine alla Puttanesca

1/2 lb (usually 1/2 a bag) of whole wheat linguine, cooked
2 TBS olive oil
1 onion, diced
3-5 cloves garlic, minced
1 pint grape tomatoes
1/4 C sun-dried tomatoes, cut into 1/4 inch strips
1/2 C Kalamata olives, roughly chopped
1 C frozen spinach
1/2 block extra firm tofu, crumbled
2 TBS nutritional yeast
1 TBS lemon juice
1 tsp dried oregano
1 tsp dried red pepper, crushed (optional)
1/2 tsp black pepper, ground
1/2 tsp salt

In a saucepan over medium heat, cook the oil, onion, garlic, grape tomatoes, sun-dried tomatoes, and olives until onions begin to turn translucent. Add the frozen spinach and crumbled tofu and heat for several more minutes until everything is hot. Add the nutritional yeast, lemon juice, oregano, red pepper, black pepper and salt. Add cooked pasta and toss with ingredients until everything is evenly distributed. Serve hot or cold.

Serves 2-4.

I know I have mentioned this in the past, but I encourage all of you who enjoy reading my recipes to also subscribe to my Examiner page via email as I have been writing many articles concerning my more philosophical views and news on animal rights and veganism. You can also get to my Examiner page by just visiting www.veganexaminer.com

Speaking of expressing my views on subjects other than cooking, I've also been voicing my opinions and talking with other high-regarded individuals in the animal rights movement on my podcast. You can subscribe easily to my podcast via iTunes. Please check out the latest episode with a fantastic interview with author and psychologist, Melanie Joy, Ph.D.

I am half way through reading Melanie's latest book to be released January 1st, Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism, which you can pre-order here. It's a great book, especially for those of us still consuming animal products as it questions the root of why we do what we do.

Also, don't forget to check me out elsewhere online, like www.veganfacebook.com, www.vegantwitter.com, and www.veganyoutube.com.

Be back soon with more great recipes! Right now I'm working on a special autumn dessert ;)

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A chocolatey vegan treat

2009-08-21T21:47:00.003-04:00

I thought a chocolatey vegan treat would be just the thing to tell you about since I haven't done a sweet recipe in a while. The truth is that I'm semi-abstaining (there are always exceptions) from sweets this month since I've been eating it up this summer. After a long vacation and a few too many So Delicious Coconut Sandwiches by the pool, I decided it would be best to get back to basics and cut the sweets for a while.

Of course, that didn't stop me from whipping up this yummy recipe. This delicious sandwich cookie is quite a treat for your end of summer celebrations!

Chocolate Peanut Butter Sandwich Cookies

Cookies:

1 TBS ground flax seeds
1/4 C soy milk
1/2 C canola oil
3/4 C sugar
1 TBS molasses (optional)
1 tsp vanilla
1.5 C whole wheat pastry flour
1/4 C cocoa powder
1 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees. Stir flax and soy milk together vigorously for 30 seconds. Add the oil, sugar, molasses, and vanilla together until well combined. Add flour, cocoa powder, baking soda, and salt. Stir to combine. Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet. Bake for 10 minutes and allow to cool completely.

Filling:

1 C peanut butter (smooth or crunchy)
1/3 C maple syrup
1/4 tsp vanilla
1/2 C water

Add peanut butter, maple syrup, and vanilla into a food processor. Begin processing and add water a tablespoon at a time until the mixture is creamy and spreadable. You don't need to use all the water if it starts looking too thin.

Assembly:

Carefully scoop a tablespoon of filling onto the bottom of one of the cooled cookies and place another cookie on top. Continue assembling until all cookies are used.

Makes 12 sandwiches.

Stay tuned for fun and exciting updates coming soon!

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Vegan Pasta Florentine

2009-08-08T19:42:00.003-04:00

I'm back again with another recipe for you! I've been cranking them out lately ;) So, only two more days left until my summer class is over and I get a few weeks to relax before the fall semester. Ah, the joys of being a nutrition student. Did I mention I have a graduation date, finally? May 2011! Seems far out, but it's not really. Then I'll be a registered dietitian that actually tells people what they should be eating and how their food choices impact the environment, their own health, and the lives of animals. Until then, I'll continue entertaining you with my vegan recipes and babblings.

While we are on the subject of babbling, I wanted to make sure everyone is familiar with Eating Consciously Podcast. You can download episodes from the site, or you can listen and subscribe to them in iTunes, which is preferable if you can ;) I have lots of interesting interviews lined up and the latest episode features Debra Erenberg from the Rainforest Action Network to tell us what's wrong with Earth Balance! Also, don't forget to read my vegan column over at the Examiner.com and definitely follow me on Twitter!

Well, I did mention a recipe, didn't I? Yes! I've had tons of fresh home-grown tomatoes coming at me from all directions since it's that time of year here in Philadelphia. Tomatoes, tomatoes everywhere. I decided a great way to really enjoy their sweetness would be to pair them with a light cream sauce and some chopped spinach with whole wheat pasta. It worked! This recipe rocks!!

Pasta Florentine

1/2 lb whole wheat pasta, cooked
1 small onion, chopped
1 TBS olive oil
2 cloves garlic, minced
1/2 lb frozen spinach
2 C fresh tomatoes, diced
1 TBS nutritional yeast
1/2 block of tofu, extra firm
1/2 C soy milk
2 tsp vinegar
1 tsp pepper
1/2 tsp salt

In a saucepan over medium heat, saute the onions, oil, and garlic until the onions become translucent. Toss in the spinach, tomatoes, and nutritional yeast. Continue to cook over medium heat. In the meantime, puree the tofu, soy milk, vinegar, salt, and pepper in a food processor. Pour this mixture into the pan with the other ingredients and cook for an additional two minutes, stirring the entire time. Turn off the heat and toss with the cooked pasta.

I'll be back soon with more recipes and please know that I'm working on a ton of exciting, secret projects to come here on Eating Consciously! Until then...

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Vegan Tofu-Mushroom Spread

2009-07-27T20:08:00.005-04:00

Well, I'm finally settled in after spending the last week in Los Angeles for the Animal Rights Conference 2009. I have lots of pictures to share with you from my fabulous trip to LA, but I thought it best to share something a bit more special with you today. A new recipe! It's been a bit since I've put up a new recipe and I'll be sure and share photos and stories about Animal Rights 2009 with you in the near future. You need something to look forward to, right?

I was craving something intensely savory this afternoon and decided to whip up this recipe for lunch. I had a handful of cremini (baby bella) mushrooms, some tofu, and some whole wheat bread. It seemed that a spread of some sort was definitely in order.

Tofu-Mushroom Spread

2 TBS olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
1 TBS whole wheat pastry flour
1 TBS nutritional yeast
1 C cremini mushrooms, roughly chopped
2 TBS sun-dried tomatoes, diced
1 C soy milk
1/2 block of tofu, crumbled

In a saucepan over medium heat, cook the oil and garlic briefly for about two minutes. Add the salt, pepper, nutmeg, flour, nutritional yeast, and mushrooms. Cook over medium heat until mushrooms begin to soften, stirring often. Add the sun-dried tomatoes, soy milk and tofu. Allow the mixture to simmer over medium heat, stirring frequently until the sauce has thickened, about 5 minutes. Remove from the heat and allow to stand for two minutes where the sauce will thicken slightly more. Serve over toast or with crackers.

Serves 2.

In other exciting news, this marks the 200th post since my blog began way back in 2007! Thanks to all of those who continue to support Eating Consciously by subscribing via email and commenting on posts. It's always interesting to see how people stumble upon this blog and I'm sure we've probably had many unexpected visitors over the past two years. Let me explain. I use software that can tell me exactly which search terms people are using to find Eating Consciously. I thought you'd enjoy some of the more humorous ones:

"vegans are stupid"

"conscience confections eugene"

"cucumber salad evolution"

"diets eating whatever you want"

"how would i prepare hunan dumpling from whole foods"

"stupid vegan -queer -lyrics"

"the best tofu parmesan ever"

"what to do with large cucumbers"

Hopefully, those people were able to find the answers to all those questions and more ;)

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Animal Rights Conference Update

2009-07-18T16:02:00.006-04:00

I know I promised virtual blogging from the Animals Rights Conference 2009, which I've been at since Thursday, but unfortunately, the "high-speed" internet they offer is anything but high-speed. That being said, I have been having a great time and I'm meeting lots of awesome people doing amazing work on behalf of animals.

I plan to share all of this exciting information with all of you as soon as I get back home next Thursday and get settled in. I plan to do some great interviews on the Eating Consciously Podcast and blog about lots of interesting interesting people and things. I can't wait to share all of this exciting information with you. It's a shame the internet is so crappy here, but it does give me more time to investigate and gather information to share here ;)

In the meantime, here are a few highlights I've come across so far:

I'm Vegan

I'm Vegan presents an array of video clips showcasing "normal" vegans from around the world to show others that we're not just a bunch of tofu-eating hippies. Eric Prescott has conducted interviews from all around the country and plans to put the documentary up online in short clips that can easily be shared via Twitter, Facebook, and other social networking sites. Nothing has been officially released yet, but stay tuned to vegandocumentary.com and follow ImVegan on Twitter for information about the film.

Fowl Play

An eye-opening documentary by Mercy For Animals uncovering the horrors of the egg-laying industry. It is now available on DVD and is expected to screen at film festivals in the near future. Check out their website for more info.

I thought I'd leave with a video I took of an amazing dog, named Anne Marie, who was rescued in Romania after being found on the side of the road. She was rescued by Romanian Animal Rescue. She was found as a puppy and is believed to have been hit by a bus and left for dead. She's truly an inspiration to us all.

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Animal Rights Conference and grilled cheese.

2009-07-11T21:20:00.005-04:00

The five winners of Ready, Set, Go Vegan! have been chosen! If you won, you have already received an email from me. Congratulations on winning the ecookbook ;)

I'm not sure I have mentioned it yet, but if you missed the banner on the sidebar, I'm going to the Animal Rights Conference in Los Angeles next week. I will be there from the 16-20. This is the second year I've attended and it's such a great place to meet other vegans from around the country and hear about various topics of interest in the animal rights movement.

That being said, I've decided to bring my MacBook along for the trip, which means you will get a virtual recap from me daily... eh, maybe every other day ;) I will also take my video camera along for the haul and I can now publish videos to YouTube from my phone, so I should be able to keep you occupied while I'm away. As always, I'm sure I'll be Twittering away. In fact, if you're not already following me on Twitter, you really should because I update it way too often.

I know I keep promising new recipes, but with this unexpected Advanced Nutritional Physiology summer course I had to take and mounting deadlines for projects, I must say that I haven't been experimenting as much in the kitchen. Fortunately, I will have a tiny break from classes during August, so hopefully I'll start whipping up new recipes galore! I do have some recipes I've been holding on to, but it takes time to type them up and get them on here. Be patient!

Actually, I did come up with a new recipe the other day that is a good reflection of how busy I've been lately. I'm not even sure this counts as a recipe, but I'll give it to you anyway. It was super quick and made me happy ;)

Vegan Grilled Cheese

2 slices whole wheat bread
2 slices vegan cheddar cheese
2 tsp Earth Balance

Put 1 tsp of Earth Balance on each slice of bread. Assemble the sandwich with the dry sides of the bread facing inward. Put into a hot pan over med-high heat on one side for one minute. Flip and cook for an additional minute. Slice horizontally. Serve.

Makes one sandwich.

Here's a video of the procedure for your enjoyment:

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E-cookbook giveaway, VegNews awards, and my birthday!

2009-07-06T07:20:00.004-04:00

Well, it has been roughly one week since my e-cookbook came out and the response has been amazing. I hope everyone enjoys making my simple, funky, and cheap recipes and I look forward to hearing your feedback. I would like to give away 5 (yes, 5!) copies of Ready, Set, Go Vegan! to my loyal readers to celebrate it's arrival. All you have to do is enter your email address and I will randomly pick the winners on 7.10.09. Please enter here: Loading...

As many of you are probably already aware, VegNews is currently taking votes and nominations for this year's VegNews Awards. Anyone can vote and it takes about 5 minutes to complete the form. The best part is that you're automatically entered to win some great prizes including a tropical getaway for two!

You are probably just as surprised I was to see that Eating Consciously was not listed under best blog or website ;) This is where you guys come in. The nominees on the list are picked from last year's write-in nominations. When you fill out the form, you will see a box under each section to give a write-in. Please type in www.eatingconsciously.com for best website and best blog. Even if I don't win, I can still get on the nominations list for next year!

Lastly, my birthday is this Thursday. I'm turning the grand old age of 23. In honor of my birthday, I decided to raise money using Facebook causes to support my local farm animal sanctuary, Chenoa Manor. I have spent time there with the animals and have many pictures and videos to share with all of you as soon as I get the chance to upload them. I would like to help Chenoa Manor out because they currently need about $200,000 to help rebuild a barn to be used to house the pigs and display childrens' artwork. If you would like to contribute to this cause, you can do so here. Every little bit helps!!

That's all for now, but I promise to be back soon with new recipes! In the meantime...

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Ready, Set, Go Vegan!

2009-06-30T23:10:00.004-04:00

Well, I did it! It's finished! You can now purchase my new e-cookbook, Ready, Set, Go Vegan! 25 simple, funky, cheap recipes for every occasion from drab to fab. Go to www.eatingconsciously.com and click on the right-hand side to purchase your copy for $5.

Here's the table of contents along with page numbers:

Do it yourself!
-Seitan 5
-BBQ sauce 6
-Sour Cream 7
-Hollandaise sauce 8
-Buffalo Sauce 9

Breakfast
-Tofu Scramble 10
-Crepes 11
-Orange Walnut Date Scones 12
-Banana Chocolate Chip Pancakes 13
-Ancient Grain Granola 14

Lunches, Appetizers, and Light Meals
-“Chicken” Noodle Soup 15
-Avocado Bruschetta 16
-Tacos 17
-Lentil Tomato Soup 18
-Refreshing Cucumber Salad 19

Entrees
-Pasta Alfredo 20
-Crab Cakes 21
-Lemon Pepper Chicken 22
-Curried Peanut Noodles 23
-Avocado Mac and Cheese 24

Sweets
-Chocolate Chip Cookies 25
-Carrot Gingerbread Muffins 26
-Dark Chocolate Brownies 27
-Vanilla Cake 28
-Chocolate Ganache 29

I can't wait to get feedback from all of you!

Talk soon ;)

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Refreshing Cucumber Salad

2009-06-23T14:59:00.003-04:00

What could be more refreshing than a cool cucumber salad on a hot summer day? I've been getting tons of fruits and vegetables at Reading Terminal Market here in Philadelphia, but when I picked up some cucumbers, I wasn't really sure what to do with them. What better to do then create another quick, easy recipe?! So, this is what I ended up with and it was very tasty and satisfying. Plus, I've been trying to lighten up a bit after eating all those Vegan Treats last week ;)

Cucumber Salad

2 large cucumbers, cut into 1/2" cubes
1/2 small onion, diced
1 TBS olive oil
2 TBS nutritional yeast
1 TBS lemon juice
1 tsp salt
1/2 tsp black pepper

Mix all ingredients in a large bowl and refrigerate for two hours to allow cucumbers to marinate.

Tip: Use within 3 days of making as cucumbers will begin to get soggy after that.

Okay, well I better get back to putting my ecookbook together. It will be here on July 1st! Exciting!! After that I can begin posting more recipes I've been compiling for all of you ;)

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Vegan Treats!

2009-06-15T15:06:00.012-04:00

Although I have heard many tales about the infamous vegan bakery called, Vegan Treats, I have never actually visited the place. Why not? What was stopping me? They are only a mere 50 miles from Philadelphia. So, I decided it was time to drop in.

Was I glad I did!! ;) This place is like a vegan paradise. Who knew there was a full-blown bakery complete with French pastries, cheesecakes, doughnuts, and soft-serve soy cream?! The prices are extremely reasonable and the treats are just to die for. Literally.

If you haven't visited Vegan Treats, I encourage you to do so ASAP. They also deliver to many locations from NYC to DC. Check out their latest menu, you will be truly astonished. The most common response from non-vegans is, "this is really vegan?!" Yes, it is really vegan and as us vegans know, there is no need for animal flesh and secretions to make sinfully delicious goodies.

I must say, I stocked up during my visit and I admit I lived strictly off of sweets for over 24 hours. For those of you unlucky enough to not be in the area, I'll give you a virtual tour...

Here's a sampling of the things I enjoyed...

Cookies and Cream Doughnut

S'mores Cheesecake

Coconut Bun

Cherry Cheesecake

Sticky Bun

Chocolate Peanut Butter Mousse Brownie

Hazelnut Praline

Chocolate Peanut Butter Cheesecake

Remember, you don't have to be a French pastry chef to make delicious treats at home. If you're interested in vegan baking for yourself, there are two books I highly recommend. My Sweet Vegan and The Joy of Vegan Baking. There are many, many others, but those just happen to be two of my personal favorites.

I'll be back soon with recipes! Also, don't forget that my ecookbook, Ready, Set, Go Vegan, is due to be here on July 1st!

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Let them eat vegan quiche!

2009-06-06T21:57:00.003-04:00

Yes! The recipe you have all been waiting for. My fantastic vegan quiche!

Asparagus and Mushroom Quiche

1 block extra-firm tofu
1 C soy milk
1 tsp salt
1 tsp black pepper
2 TBS olive oil
1/2 C nutritional yeast
2 TBS tahini
1 tsp turmeric
1 onion, diced
1 C mushrooms, sliced
1 C asparagus (frozen or fresh), cut into 1 inch pieces
1/4 C sun-dried tomatoes, cut into strips
1/2 C dry polenta (also known as yellow corn grits)

Add the tofu, soy milk, salt, pepper, olive oil, nutritional yeast, tahini, and turmeric to a food processor. Blend until smooth. Pour mixture into a large bowl. Add onion, mushrooms, asparagus, sun-dried tomatoes, and polenta. Mix to combine.
Pour into a 9" pie pan that has been slightly coated with olive oil. Bake at 350 degrees for 45 minutes. Allow to cool for at least one hour before slicing to serve warm, or place into the fridge overnight and serve cold.

More recipes to come! Also working hard on my e-cookbook, "Ready, Set, Go Vegan!"

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Let's get saucy!

2009-06-04T19:48:00.003-04:00

I have a bit of a knack for sauces. Knowing how to make a couple of really great sauces can open the doors to a wide variety of quick and easy meals! For example, you can always throw some vegan Bolognese, Alfredo, or Aglio Olio sauce over some pasta or vegetables. You can also use some BBQ sauce, or buffalo sauce to easily flavor up some seitan or tofu. Now I have another sauce to add to my list!

Asian Hot Sauce

1/2 C hot sauce
2 TBS tamari
1/4 tsp all spice
1/2 tsp cumin

Mix all together in a bowl. Serve hot or cold.

Makes about 2 servings.

I tossed it with some white beans and collard greens...

...and also with some rice and peas. Both were great!

I hope you get to try this. Stay tuned and subscribe below for my awesome vegan quiche recipe coming soon! In the meantime, check out my latest FAQ, "Are you always vegan?"

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Stuffed Peppers

2009-05-28T23:34:00.005-04:00

Sorry to leave you guys hanging for so long! I haven't been posting a lot lately because between getting the ebook together, starting summer courses, and being active for animals, it has left me little time to post. Have no fear though, I have been steadily compiling recipes for your cooking pleasures and I just have to put them up here. You know I will never stop blogging and posting recipes for all of you ;) Originally, I was going to give you a grilled cheese and tomato soup recipe, but I'm still uploading the videos for it. In the meantime, I'll leave you with a simple recipe that's sure to satisfy even the meatiest of cravings!

Stuffed Peppers

2 C cooked brown rice
1 roll vegan sausage
1 onion, diced
2 cloves garlic, minced
2 TBS nutritional yeast
2 TBS olive oil
2 TBS tamari
1/2 tsp salt
1/2 tsp black pepper
3 bell peppers, cut in half and seeds removed
1 can tomato sauce

In a large bowl, combine rice, sausage, onion, garlic, nutritional yeast, olive oil, tamari, salt, and pepper with your hands until thoroughly combined. Divide mixture evenly among the six pepper halves and stuff them well. Place halves into a baking pan and pour tomato sauce evenly over the tops (the picture shows them before the sauce was added.) Bake at 350 degrees for 45 minutes. Remove from oven and allow to cool for several minutes before serving.

I wanted to leave you with a picture of me from a recent circus protest to prove to you how busy I've been lately ;)

Also, if you missed it, head on over to ABC.com to watch the new tv series, The Goode Family. It's free and you can see the full episodes. It's a new show about an environmentally-friendly, VEGAN family! Wow, veganism is finally getting the attention it deserves, even if it is in the form of a stereo-type laden cartoon comedy.

Well, that's all I got for now. More recipes and other fun stuff coming soon!!

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Dressing up for animals and a happy vegan ending!

2009-05-19T22:02:00.005-04:00

Well hello! It's been a bit longer than usual since my last post, but I have been really busy this past week. I figured I'd share some of the highlights from the past week with all of you.

For starters, I did another interview this past week and this time it was on Vegetarian Stew, which is a vegan radio show on FM radio out in Grand Junction, CO. It's not up online, YET, but you will be happy to know the interview will be up in my next podcast episode which should be up in the next few days. The hosts even asked me about some of my "10 Stupid Questions Vegan Get Asked" and I gave them some more compelling answers than my original tounge-in-cheek responses.

On Friday, I went to a circus demonstration to tell Ringling that they are not welcome in Philadephia. I even wore the heavy elephant costume in 80 degree weather to try and engage the children that were visiting with their parents. It was amazing to see the look on the kids' faces when they realized the tears on the elephant costume were not tears of joy. Here's a video of me in the costume as well as footage of some of the other local activists gearing up in the infamous elephant suit.

Wearing that elephant suit could not prepare me for the next costume I was to adorn. My partner and I headed up to the Veggie Pride Parade in NYC to wear Viva Vegie's Penelo Pea Pod and PETA's Chris P. Carrot costumes. Together, these two characters made the parade happen! Fortunately, my friend Lisa was able to wear the Penelo Pea Pod costume for the parade while I handed out Veggie Pride Parade program guides to bystanders. I wore the costume after the parade for the festival in Union Square that had great vegan food, music, exhibitors and speakers. Unfortunately for my partner, he didn't have a swap out, so he wore the Chris P. Carrot suit all day long!

I went up a day early to help out and stayed at this cool vegetarian commune-esque place that donates all their profits to giving vegetarian meals to the homeless. It doesn't have a name, but you can call 212.473.3558 since everyone keeps asking about it. I even got to meet up with some really awesome people who were a lot of fun to hang out with like Bernie Goetz and Dave Warwak. It was great spending so much time with so many inspirational and like-minded people. A special thanks to Pamela Rice for coordinating this whole thing both last year and this year! I documented a bit of the weekend for you to enjoy and also provided some pictures.

On Monday, I once again coordinated and put on the monthly Vegan Drinks Philly event. It was another success and we had a lot of fun. I even got a generous donation of Vrapple from my friend, Sarah Cain, who started and runs the company herself and who I will be interviewing in the near future.

After all of that fun this past week, it was back to work today. I had to end on a sweet note and of course a recipe since I haven't been providing you many new ones recently. I have many piling up that will be here soon. I'm also working hard on my ebook that will be out next month and will include some new recipes along with some of the Eating Consciously favorites! So, here's that sweet ending I promised ;)

Strawberry Sundae

2 scoops vanilla non-dairy ice cream
2 TBS of my chocolate ganache, heated
2 TBS walnuts, coarsely chopped
3 strawberries, cut into quarters

In a bowl, plop the ice cream and top with the remaining ingredients. Feel free to top with some non-dairy whipped cream if you have it.

Now that's a happy ending. I hope that helps make up for my lack of postings lately ;)

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Veggies and an interview with Urban Vegan

2009-05-10T22:48:00.003-04:00

Well, the contest from the last post is over and we have two winners! I used a random number generator based on the number of comments to select the lucky participants. They happened to be comments numbers 15 and 26, or Jen and Happy Herbivore. I already heard back from Happy Herbivore, but I am still waiting to hear back from Jen. Please get in contact with me, ASAP so I can send your copy of PETA's Vegan College Cookbook!

I have two updates involving veggies. First, I have recently been featured as a dictator for the new Citysearch website called VeggieThing. It's basically a site to showcase vegan eats from around the country. Check me out under the dictators section.

I have another veggie update and that's the Veggie Pride Parade! I attended the first event last year in NYC and will be in attendance again this year, but this time I will be wearing the Penelo Pea Pod suit! If you're not familiar, Penelo Pea Pod is the spokesperson for VivaVegie in NYC and she will be celebrating her one year anniversary to PETA's Chris P. Carrot this year! The event should be awesome and you should definitely attend if you're in the area.

I recently had the pleasure of interviewing author, blogger, and freelance writer, Dynise Balcavage, otherwise known as Urban Vegan. She has written for VegNews, GRID, and has an upcoming book to be out this fall entitled, "The Urban Vegan: 250 Simple, Sumptuous Recipes, From Street Cart Favorites to Haute Cuisine ." I personally had the opportunity to test some of her fabulous recipes for her book and I will say now that this is one vegan cookbook you will not want to miss out on! On with the interview.

Urban Vegan, Dynise Balcavage

What got you into veganism?
Growing up in the a small boondockian town, I was probably the only vegetarian in my county! As a kid, I ate a lot of eggs and cheese.I later dabbled in veganism unsuccessfully in my early 20s. But everyone has their lightbulb moments. Mine for veganism was about 5 years ago when someone pointed out the obvious to me: that after animals used to produce eggs and dairy are no longer useful, they are then killed for meat or other products. I honestly didn't fully realize this until then -- that even though I was vegetarian who stood against animal suffering, I was contributing to animal suffering by leaning so heavily on eggs and dairy. After that, I also read more about factory farming and the environmental and health benefits of veganism and realized a plant-based diet was a win-win-win diet.

From a culinary standpoint, I also relished the challenge of cooking vegan. Most vegan food I had tried had honestly tasted either too stereotypically "healthy" or bland. (And to be honest, a lot of it still does. Just because something is vegan does not automatically make it suitable for human consumption.) I was determined to learn to cook vegan chow that knocked omnivores' socks off and chipped away at that reality, which has also become a stereotype.

Learning to cook and eat vegan was simply a paradigm shift. For example, most people ask me how I bake without eggs and dairy. They don't know that's one of the biggest vegan myths --that eggs and dairy aren't baking prerequisites. Try a luscious Vegan Treats cake at Govinda's and you'll see what I mean! Now, cooking vegan is second-nature to me. No more difficult than cooking non-vegan.

Your recipes seem to be based on your travel experiences, right?
Well, some of them are and some of them aren't. I do have itchy feet and live to travel. I've visited some amazing countries including India, Syria, Jordan, Morocco, China, and Peru. And experiencing other cultures inevitably means trying new foods. And once you taste something you like in another country, you inevitably want to hold onto that experience and bring it home with you. So in this respect, yes, some of my recipes do attempt to replicate some of the culinary experiences I've enjoyed while traveling.

But my recipes are also greatly influenced by my childhood -- growing up in the mountains in the Pennsylvania Coal Regions and watching my Polish babci (grandma), mom and ciocis (aunts) cook on the coal stove in our small row home. The women in my family could make a tasty meal out of practically nothing. Their resourcefulness always amazed me: it was like magic and was so creative. My mom used to occasionally cook vegan without knowing it was vegan; she was just trying to be frugal and make food that tasted good. She used to bread eggplant, pan-fry it, and "sell" it to my dad by saying it tasted like pork chops.

My recipes now are also peppered by my life in the city. My husband and I often eat out at ethnic restaurants. I buy food from street carts and produce at various markets. I live near Chinatown and could spend hours browsing in those cavernous Asian groceries. All of these factors find their way into my kitchen.

What is your favorite ethnic food?
Italian and Malaysian, but not together!

What is the most vegan-friendly place you have visited?
New York City is absolutely the most vegan-friendly place I've been to, which is probably why I am there practically every-other weekend. You can eat vegan, shop vegan (for example, you can buy a cool pair of kickers at Moo Shoes) and and even study vegan cooking at the Natural Gourmet Institute. It's such a diverse, energetic city, in terms of successfully accommodating different cultures and lifestyles, that you don't ever feel out of place or dread asking a waiter to "leave off the cheese." But Philly is pretty-darned vegan friendly, too.

When and why did you start your blog, www.urbanvegan.net?
I had been feeling alone in my beliefs but the Internet and blogosphere changed all that. It revealed the rumblings of a powerful new frame of mind and social consciousness. When I discovered all the vegan blogs, web sites and message boards, I discovered that veganism is viral...viral in a good way. Positively infectious. I started blogging in March 2006 primarily as a way to connect with other vegans. Plus, I'm a writer by trade with an undergraduate art degree, so blogging was a natural creative outlet. I blogged about life as a city vegan, my meals both at home and in restaurants and my trips. Soon, I had many followers. Now, I consider many of them friends. Many (like Ed Coffin) have even volunteered to be recipe testers for my cookbook.

What's your favorite recipe in your upcoming cookbook?
It's so hard to pick just one out of 250. My favorite foods tend to change with my mood and the seasons. But a few favorites from the book include Panko-Crusted Tofu with Raspberry-Tamarind Glaze, Pasta Carbonara, Vidalia Onion Tart with Pear-Pepper Chutney and Tira Mi Su. My vegan Tira Mi Su can kick the butt of most of the non-vegan versions I've tasted. I wish I could have a Tira Mi Su throwdown with Bobby Flay.

What inspired you to write the book?
I had published many of my original recipes on my blog and had gotten great feedback from readers, as well of from friends and family who had sampled my food. Then I thought long and hard about how city life had influenced my cooking and realized it was more than a realization, it was a cookbook concept! Although I had already written 10 kids' books, I always wanted to write a cookbook. I thought to myself, "Hey! I can do this." I put together a proposal, and the rest is history. In the end, several publishers were interested in the book, which is titled "The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine."

In writing the cookbook, I wanted to help dispel the myths about vegan food--that it all tastes like wallpaper paste. I wanted to make vegan cuisine more accessible, not only to vegans and vegetarians, but also to veg-wannabees, the veg-curious and "foodies." I wanted to inspire people not to fear vegan cooking but instead to embrace it and to learn to improvise. In addition, I wanted to dignify vegan food and help establish it as a cuisine in its own right that could give someone immense sensual pleasure. (I like to think of myself as the Nigella Lawson of vegan cuisine!) One of my pet peeves is that many vegan foods have invariably cute names like "not dogs," while others have names that semantically position vegan foods as inferior versions of meaty dishes, like "BBQ Seitan WIngs." Why not just call them BBQ Seitan Chunks or Tenders? Why do they need to be called "wings" when they have absolutely nothing to do with wings? I'm not politically correct, but I do think this nomenclature instills a pre-conceived notion of inferiority about and fear of vegan foods. You would not expect an apple to taste like a mushroom, so why do people expect seitan to taste like chicken? It's not chicken. It's seitan. So let's just slow down and appreciate its inherent seitan-ness! Hopefully the cookbook will help chip away at all that.

What is your opinion on the future of veganism?
As I said earlier, I do believe veganism and vegetarianism are viral in a good, "tipping point" sort of way. The media is finally covering the miseries of factory farming and the environmental and health hazards of a meat-based diet, at least moreso than before, so there's more public awareness about the myriad of benefits of a plant-based diet.

And it helps that more famous cooks and celebrities are jumping on the bandwagon. For example, Mark Bittman veg-ized his popular cookbook "How to Cook Everything" and created a vegetarian version, aptly named "How to Cook Everything Vegetarian." There's now a weekly column in the New York Times food section called "The Occasional Vegetarian," and I see articles on vegans and vegetarians appearing much more frequently in general. I was at a doctor's appointment this morning and "The View" was on in the waiting room. Barbara Walters said that she loves animals and is leaning toward vegetarianism. Natalie Portman is vegan and who doesn't want to look like her?

The Austin Firehouse Hunks (my name for them, not theirs!) --all vegans--were recently interviewed on CBS. They said that they think within 5 years, eating meat will have the same stigma as smoking. I think that's a bit optimistic. Americans will have a hard time giving up meat, because it is so ingrained in our culture. People have been brainwashed by powerful dairy and meat lobbies and food conglomerates to think that a meal just isn't a meal without meat and dairy. Most Americans assume, for example, that the only way they can get calcium is through dairy, when in fact, countries with the highest rates of osteoporosis like the US, England and Sweden, drink the most milk. China and Japan, on the other hand, have low rates of osteoporosis even though people consume very low amounts of dairy and protein. [Reference: Nutrition Action Healthletter, June, 1993] Why are people not aware of this? The answer is pretty obvious. The industries have a lot to lose in terms of revenue, and their ad revenues largely control the messages. But change creates opportunity. There's also money to be made by shifting to a vegan/veg diet. Once corporations become aware of this profitability, that's when we'll see the real shift.

The fact is that The American Dietetic Association, the world's biggest nutritional professional organization, reviewed all existing scientific studies about vegetarian diets. They found that vegetarians have lower rates of heart disease, diabetes, high blood pressure, cancer, and obesity than people who eat meat. They even wrote guidelines on vegetarian and vegan diets, stating they are are suitable appropriate for all stages, including infancy and pregnancy, and that in fact they have "health benefits in the prevention and treatment of certain diseases." But this never seems to make it to the mainstream media. Probably because major networks are afraid of losing the ad revenues of the major food conglomerates, all of which are intertwined with the meat and dairy industries.

There's definitely progress. But it's slow. Veganism and vegetarianism are paradigm shifts and in fact, shifts of consciousness. That does not happen overnight. But of course, I wish it would.

Since we both live in Philadelphia, what's your favorite veg-friendly restaurant here?
Haute cuisine: Horizons
Low cuisine: Govinda's

Do you have any suggestions for those aspiring vegans out there?
Approach new foods with a zen mind, beginner's mind. Remember: We are all born only with an affinity for sugar and we have to learn to appreciate all other tastes including bitter foods like coffee and olives. Don't expect vegan foods to taste like meat or dairy. They are not; they are their own entities. If you can appreciate inherent differences in people, you can learn to do the same with foods.

Go at your own pace. Some people can go vegan "cold turkey," while others have to transition. Try things out and see how they feel, and don't beat yourself up. Congratulate yourself for each small step you take. Those baby steps lead to big steps toward improving your health, the environment, and of course, animal welfare.

That's it for this post. I have some new recipes I have been harboring from you guys so be sure and subscribe below to get them as soon as I put them up. Also, if you missed my interview on Vegan Radio, please check it out!

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Giveaway! Peta's Vegan College Cookbook

2009-04-28T21:01:00.004-04:00

Since I have been slacking on the frequency of my posts, as I am extremely busy and will continue to be for the next two weeks, I figured this would be a great time to make it up to all of you and give something away. In fact, I will give TWO things away!!

Yes, I have in my hands two copies of PETA's Vegan College Cookbook and I must tell you that it's quite amazing. No, I'm not just saying that because I got a free copy ;)

As most of you know, I'm pretty anti-cookbook because I feel most recipes are way too complicated and expensive, but this cookbook certainly debunks that theory. In fact, most of the recipes have about 5 or less ingredients and every recipe looks super quick, super easy, and super cheap! So, enough with the endorsement and on with the giveaway!

What do you have to do to win a copy? Simply post a comment. That's all. I have two copies to give away and I will pick two random winners.

Here's a preview of the prize at hand:

So, post your comments and I will randomly select two winners on May 8th!

In the meantime, don't forget I will be interviewed on Vegan Radio this Thursday at 7:30 pm and you can listen online at Valley Free Radio, or you can wait until the podcast is uploaded to iTunes.

Be sure and subscribe below so you don't miss the winning announcement for the cookbooks!

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Easy vegan chocolate icing to celebrate!

2009-04-21T21:38:00.005-04:00

I know I've been slacking on the posts a bit, but rest assured I am working on some really awesome stuff for you guys ;) I would like to make a very special announcement about something I am really proud of. Today marks a milestone in the world of Eating Consciously as this blog has finally hit 100 subscribers!

It was only a few months ago that we had merely about a dozen people signed up, so this is really amazing to see so many new readers in such a short amount of time. I want to thank everyone who has been around since the beginning of Eating Consciously, a little over a year ago, and also want to extend a warm welcome to all the new subscribers and those that have yet to come!

It really encourages me to continue with the work that I am doing here, knowing that it's having a direct impact on your lives and the lives of countless animals. So, not only should this be a celebration for myself and the blog, but a celebration for all of us and the progress we are making in advocating a vegan lifestyle.

Well enough with the "lovefest" here. Let's move on to a new recipe. I recently came up with an easy recipe for vegan chocolate icing. Check it out.

Chocolate Icing

1/4 C earth balance (melted)
1/4 C agave nectar
1/4 C cocoa powder

Mix the above ingredients together. This can be used while still warm to pour over cupcakes, which will give you a spectacular glassy finish, like the ones pictured below. You can also pop it in the fridge for about 2 hours and spread it on like regular icing, for a more traditional look.

I used the icing to top these chocolate cherry cupcakes and even threw a dried cherry in the center to make them extra fancy!

I think this recipe will probably end up in my new ebook that is set to be released on July 1st! It's going to be called, Ready, Set, Go Vegan! and will feature 25 recipes that will include both current favorites from the blog and also include some brand new recipes! My testers have been busy experimenting with recipes and so far the recipes are getting thumbs up all around!

As many of you know, I am terrible at keeping secrets, so I must tell you I'm keeping one right now. Just know that there will be an exciting giveaway sometime in the very near future. Okay, I better sign off before I divulge any more information ;) Be sure and subscribe below so you don't miss out on the giveaway! More recipes coming soon!

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Lentil Tomato Soup

2009-04-12T22:14:00.006-04:00

I must admit, I'm not a big soup eater. I enjoy the occasional soup every now and again and one of my favorite meals happens to be my "Chicken" Noodle Soup, but beyond that, I don't enjoy them often. I know there are a TON of soup lovers out there and I was inspired recently by a post over at Eat Air, where they made a different soup everyday for an entire week! So, I got my creative juices flowing and whipped up this soup the other night. For someone who is not a soup fanatic, I must say this one was awfully delicious!

Lentil Tomato Soup

1 onion, diced
6 cloves garlic, minced
2 TBS olive oil
1 can diced tomatoes
1 C green lentils
2 tsp salt
1 tsp crushed red pepper
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 head kale, chopped
6 C water
2 vegan vegetable bouillon cubes

In a large pot, heat the onions, garlic, and oil over medium heat until onions turn translucent. Add tomatoes, lentils, and spices, stirring frequently until lentils begin to brown slightly. Add the chopped kale and cook for several minutes until it begins to wilt. Add the water and bouillon cubes and bring to a boil. Turn heat on med-low, cover, and simmer for 20 minutes before serving.

Here are some other yummy vegan soup recipes I've come across recently:

Gumbo Z'Herbes- What the hell does a vegan eat anyway?
Creamy Corn Soup- Vegan Dad
Wonton Soup- Vegan Yum Yum
Roasted Red Pepper Soup- Bittersweet
Insanely Thick and Comforting Squash Soup- Urban Vegan

As always, subscribe below to get emailed when the next post goes up!

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Ten stupid questions vegans get asked

2009-04-07T17:09:00.006-04:00

The following is a list of stupid questions that vegans get asked with some tongue-in-cheek responses for your entertainment. Please note, I could go into immense detail to seriously address each and every one of these questions, but I will save that for later FAQs. Enjoy!

1) Don't you miss cheese?

I miss cheese about as much as I miss drinking Pepto-Bismol as a kid.

2) If everyone went vegan, wouldn't animals take over the world?

Yes, animals would take over the world and cows would be breaking down our doors! You do realize that these animals exist only because we breed them into existence, right?

3) Aren't you hurting plants?

Plants do not have central nervous systems, therefore are not sentient, therefore do not feel pain. C'mon, really?

4) Where do you get your protein?

Newsflash!! Almost ALL foods contain protein and guess what? We don't even need to combine them! This question must be straight out of 1983.

5) Do you eat fish?

Biology 101: Fish belong to the ANIMAL kingdom.

6) Wouldn't cows explode if we didn't milk them?

Why don't you go ask a mother that did not breast feed if her breasts are still intact. The only reason cows GIVE milk is because they are pregnant. Again, Biology 101.

7) Why don't you care about people?

I don't know about you, but I am capable of caring about more than one thing at a time. I guess someone with two children can only care about one of them with that logic.

8) Where do you get calcium if you don't drink milk?

Broccoli, brussels sprouts and most leafy greens offer more available calcium than cow's milk. Brussels sprouts clock in at around 64% absorption and I believe cow's milk clocks in somewhere around 32%. Where do you think cultures that don't drink milk get their calcium, dummy?

9) What do you eat, like salads and tofu?

Sometimes I throw in some iceberg lettuce for variety!

10) Isn't it hard being vegan?

Isn't it hard ripping through the greasy crust of a chicken wing, chewing around the cartilage, then picking the tendons out of your teeth afterwards? The only thing hard about being vegan is dealing with all these stupid, nonsensical questions.

Don't forget to subscribe below, I have some new recipes coming soon including a delicious Lentil Tomato Soup.

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Vegan Crab Cakes

2009-04-07T14:49:00.003-04:00

I know, I've been holding out on you guys for a while now with this recipe, but alas, here it is:

Vegan Crab Cakes

1 package of extra firm tofu, crumbled
1 C whole wheat bread crumbs (about 2 slices of bread into the food processor)
1/2 C vegenaise
2 TBS Earth Balance, melted
1 onion, minced
2 stalks of celery, minced
1 clove garlic, minced
1 tsp Old Bay seasoning
1 TBS ground flax seeds
1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 350 degrees. In a large bowl, mix together all ingredients until well combined. Use a 1/2 C measuring scoop to portion out the individual cakes. You can form them into round, patty shapes with you hands and place them onto a parchment-lined baking sheet. Bake for 35-40 minutes, or until golden brown. Serve topped some homemade hollandaise sauce if you want to go all out.

Makes 8 cakes.

I served mine over some sauteed collard greens.

Also, in case you didn't notice the banner up at the top, I just opened up the Eating Consciously Cafepress store where you can purchase exclusive Eating Consciously merchandise with the new logo- Easy. Fun. Delicious. Vegan. All profits will help to support my efforts in expanding the Eating Consciously empire ;)

Stay tuned for more recipes coming soon.

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Hollandaise Sauce

2009-04-04T10:43:00.003-04:00

I know I mentioned in my last post that I would give you that vegan Crab Cake recipe and I still have every intention of doing so in the NEXT post, but this sauce is great over the cakes, so I wanted to share this first. It's my take on a hollandaise sauce, which is usually made from dairy butter and chickens egg yolks. I am happy to say you will find neither of those ingredients here, but you will find a delectable sauce that you can use to turn even the simplest steamed vegetables into a fancy side dish.

Hollandaise Sauce

1/4 C whole wheat pastry flour
1/4 C olive oil
2 C water
1 TBS lemon juice
2 TBS nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp nutmeg

In a saucepan, over medium heat, cook the pastry flour and olive oil together for about 5 minutes stirring constantly. A thick paste will form. Turn heat down to medium-low and begin adding the water 1/2 C at a time, making sure to work out any lumps before adding more. A whisk is helpful, but not necessary. Once all the water is combined, add the nutritional yeast, salt, pepper, cayenne pepper, and nutmeg. Continue to heat on medium-low, stirring frequently for 5-10 minutes, until sauce is hot and thick.

Tip- This sauce can be made ahead of time and stored in the fridge for several days. So, you can make a batch now and be ready for the crab cakes when I post them! ;)

I have begun work on the ebook and could still use a few more testers, so shoot me an email if you're interested. I have also taken on a few more projects that I can't reveal too much about yet, but will share them with you shortly! I will be a guest on Vegan Radio on April 30th around 7:30 pm, you can listen live on Valley Free Radio's website, or you can download the episode from iTunes the day after.

Don't miss out on that crab cake recipe, subscribe below the receive all future updates in your email box.

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Tofu Scramble

2009-03-30T05:51:00.004-04:00

Well, it has only been 6 days since my last post and with all that's going on the world of Eating Consciously, I would say I'm doing a pretty good job at keeping up ;)

I just confirmed the date for the next Vegan Drinks Philly event which will occur on 4.20.09! It's great to see how many like-minded people there are just in the Philadelphia area, let alone throughout the world that I am able to connect with via my blog, Twitter, and Facebook. It's really astounding and inspiring.

My Spring semester will also be coming to a close over the next couple of weeks, so with two big projects due soon, that should keep me relatively occupied. One of the projects is a food modification project where I have to take a recipe, change it to make it healthier in some way, and do a full taste, texture, and appearance profile on it. It's more involved than it sounds, trust me ;) I have decided I use use my Dark Chocolate Brownie recipe and exchange the fat for pureed black beans. Should be interesting. I'll keep you updated.

With all of this exciting stuff going on, I need something to fuel the vegan fire! One of my favorite savory breakfast meals is a salty and satisfying tofu scramble. If you do it right, it tastes pretty darn close to real eggs! On a side note, my experimental foods professor recently asked the class to come up with a menu name for some random egg dish on our last test. I answered with "Ovulation Delight!" ;) This tofu scramble is certainly not the end product of anyone's ovulation cycle, but it sure is tasty!

Tofu Scramble

1 TBS Earth Balance, or olive oil
1 small onion (chopped)
1 clove garlic (minced)
1 block extra firm tofu (crumbled)
2 TBS nutritional yeast
1/4 tsp turmeric
salt and pepper to taste
1/2 C frozen peas (optional)

In a large pan, heat the Earth Balance, onions, and garlic over medium heat until the onions become translucent. Add the crumbled tofu, nutritional yeast, turmeric, salt and pepper, and the peas if desired. Allow to continue to heat until everything is nice and hot. Serve with two slices of whole wheat toast, or on it's own.

It doesn't get any easier than that folks! Try it out and let me know what you think.

Speaking of trying things out, I had mentioned a few posts back that I will be writing a cookbook. Well, I have decided to start out with an ebook, which will serve as the precursor to my actual printed version. Now, for those of you who aren't tech-savvy, don't be afraid. Ebooks are just simple PDF documents that can be opened on your computer just like any word document.

The beauty of an ebook is that in addition to the recipes, I can add my useful videos of myself preparing the meals and links to direct you to find out more. Everything is really preliminary, but I think the ebook will have about 25 recipes that will basically be the best of the Eating Consciously blog with some added bonuses. Obviously, my printed cookbook, which will arrive sometime later, will be much more extensive, but this compact little ebook should really come in handy for you. I will let you know the title soon.

All that being said, I am going to need some recipe testers. The recipes have to work, right? ;) Should you be interested in helping out, shoot me an email. All the testers will receive a free copy of my ebook once it's complete, plus you'll basically get the sneak peak on everything that's going on with it.

Okay, I think this post has gone on long enough. Just know that I have just created one of my tastiest recipes ever, if I don't say so myself. Vegan crab cakes!! Be sure and subscribe below so you don't miss that one! Until then...

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FAQ: Why don't vegans wear leather, silk, or wool?

2009-03-24T22:08:00.002-04:00

As most of you know, I volunteer/intern with Vegetarian Resource Group to write articles and essays for their Vegetarian Journal. I was recently asked to write some of the answers to the teen FAQ's, which was exciting for me because many of them were not nutrition related, so it was a nice chance to expand into other areas of veganism for me. The following is my response to the question, why don't vegans wear leather, silk, or wool? Keep in mind that this is for 10-14 year olds, so the writing style is less detailed and more generalized, but I think it still offers a pretty solid answer for most people.

Q: Why don't vegans wear leather, silk, or wool?

A:

People choose to become vegan for a variety of reasons including health issues, environmental concerns, and animal ethics. Many vegans practice their lifestyle for all of those reasons and would likely argue that veganism is much more than just a dietary habit. Most vegans believe in living a life that does not use animals in any way whether it be for food, clothing, pets, entertainment, or experimentation. Leather, silk, and wool would fall under the category of animals being used for clothing, but are they necessary? Most vegans would argue that they simply are not, because there are many alternatives to these products that do not involve harming animals. Also, when you choose not to spend your money on items made from leather, silk, or wool, you are doing your part to tell these companies that these are not products that you support.

Leather is not merely a by-product of the beef industry. In fact, the leather industry is a booming industry and many cows are raised only for their skin. Much of the leather in this country comes from countries over seas where laws protecting animals either do not exist, or are not enforced. It is not uncommon for cruel methods to be used, such as removing the cows' skins while they are still alive. Even after the leather is collected, it must be properly treated before it can be used to make into products such as shoes, purses, and gloves. The chemicals used to treat the leather are very toxic and can cause harmful effects on the environment and those who work in the factories that produce leather products.

Silk is made from the stands of material produced by silkworms. It might seem like there is a difference between killing animals and killing insects, but there is actually little difference in the way insects are treated. Insects, just as animals, are also raised by the millions only to be killed and have parts of their bodies used to make products such as scarves, shirts, and sheets. The silk is not only gathered from the worms, but the worms themselves are typically killed in the process, usually by being boiled or steamed while still alive. As you can see, the treatment of silkworms is not so different from the treatment of other animals that humans use and abuse.

Wool is another product that seems like it could be an innocent by-product, but just like cows are raised for leather, many sheep are raised only for wool. Sheep raised for wool are bred to have wrinkly skin which produces more wool, but it also attracts flies and maggots. A procedure called mulesing is used to prevent this problem and involves cutting out a dinner plate-sized portion of skin from the sheep's back usually with no anesthetic. The procedure itself can also attract flies and maggots which can cause deadly infections. Workers who shear sheep are usually paid by the number of sheep they shear per hour, so they are forced to move at a quick pace and it is not uncommon for ears, tails, and skin to be accidently removed in the process.

Clearly, all of the procedures for raising and producing leather, silk, and wool could be considered unethical and harmful to the animals who are forced to live under such conditions. Fortunately, there are many alternatives to these products made from synthetic materials that look exactly the same as the real thing. No one would ever know otherwise. These products usually tend to be less expensive than the real thing too. The best way to tell if something is made from animal products is to check the label. Animal-free clothing and accessories can be found in many stores and online. We can now better understand why many choose not to support these products and select kinder alternatives.

I wanted to quickly thanks everyone who came out to Vegan Drinks Philly last night, it was another great success. We managed to raise $327 for Chenoa Manor and The Humane League of Philadelphia and are expecting another donation to be announced on behalf of Horizons. If you're signed up for email updates of Facebook or the Vegan Drinks Philly blog, expect a follow up letter to come out within the next 48 with some BIG announcements ;)

Alright... dinner is burning, so I have to run. Be on the lookout for new recipes coming soon! Until then...

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Vegan scrapple has arrived!

2009-03-22T22:07:00.006-04:00

So, what was this vegan doing at Scrapplefest this past Saturday at Reading Terminal Market? Trying vegan scrapple of course! Known as Vrapple, this new product is getting rave reviews even by die-hard scrapple lovers. Vrapple even took home the second place spot in the Scrapplefest recipe contest!

Vrapple is the brainchild of Sarah Cain, who also happens to be the manager of the Fair Food Farm Stand in Reading Terminal Market. Although she is not even vegetarian herself, she knew there had to be a better way to make scrapple more appealing. C'mon, it's normally made from a blend of unspeakable pig parts for crying out loud! She has not only accomplished her goal, but accomplished it well.

Vrapple first started being offered at Milkboy Coffee in Ardmore, PA. You can now find Vrapple at Essene, online, and at the Fair Food Farm Stand of course. It is availiable in several different sizes, in addition to food service packs. Wouldn't it be great if every restaurant served Vrapple?

Vrapple has the perfect combination of spicy, salty, and sweet. The texture is phenomenal and allows it to be sliced, crumbled, baked and fried. I personally whipped some up this morning by crumbling it into my Perfect Polenta, mixing in some broccoli and topped it off with some nutritional yeast. It was quite the breakfast scramble. You should go out and get some of this stuff immediately. It's certainly one of a kind. Vrapple even has their own mascot, Wally, who is happily pictured on the package because he knows he certainly won't be going into the next batch of Vrapple!

Vrapple with garlic polenta, broccoli, and nutritional yeast.

Vrapple with tofu scramble and whole wheat toast.

Gotta go.... I'm getting ready for Vegan Drinks Philly tonight! I'll put the recipe up for that tofu scramble I mentioned too, since I just realized I never posted it ;)

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Vegan Scones!

2009-03-21T22:29:00.007-04:00

I'm back! And I have been quite a busy bee lately! I know, same story as usual, but I know I couldn't hold out on you guys any longer ;)

So, today I have a VERY special recipe for you! If you recall from my past tweets on Twitter, I am a HUGE fan of the vegan oatmeal date scones at Whole Foods. Well, I have come up with my own, identical version and have been enjoying them for breakfast daily. They're so easy to make and come out perfectly every time. I didn't really tie in the oatmeal, but if you wanted to go all out, I'm sure you could substitute the flour in this recipe for oat flour. Oh, and they have dates, which I normally hate ;) Check em' out:

Orange Walnut Date Scones

3.5 C whole wheat pastry flour
4 tsp baking powder
1 tsp salt
2/3 C Earth Balance
1 C walnuts
1 C dates (pitted)
1 C non-dairy milk
2 oranges (zest only)
1/2 C maple syrup
1 tsp vanilla extract

Preheat oven to 375 degrees. Combine the flour, baking powder, and salt in a large bowl and stir to combine. Add the Earth Balance and "cut" into the flour. Use can simply use your hands to work the Earth Balance into the flour. Cut it in until it the mixture becomes uniform and grainy. Add the walnuts and dates into a food processor and pulse until they are coarsely chopped. You can also do this with a knife on a cutting board. Add to the flour mixture. Then add the non-dairy milk, orange zest, maple syrup, and vanilla. Use your hands to combine everything into a soft dough. Use a 3/4 C measuring cup to scoop portions of the mixture out onto a parchment-lined baking sheet. Bake for approximately 15-18 minutes, or until browned and toasty on the outside. Allow to cool and enjoy. You can even freeze them and reheat them in a 350 degree over for about 5-7 minutes in the morning.

Makes about 8 scones.

Tips: You can substitute the maple syrup for agave nectar to save on $$$.

I hope everyone gets to try this recipe out because it's one of my favorites now! I have more recipes building up over here and just need to get them out to you, so make sure you subscribe below if you haven't already so you don't miss the next update. Also, Podcast #8 is out and I should be getting new videos up soon! Until then...

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I love Field Roast!

2009-03-15T22:47:00.003-04:00

I recently wrote this article over at the examiner.com, which is my first paid writing gig! Woohoo! I figured I would share it with all of you because I strongly recommend Field Roast products. And no, I'm not getting paid by Field Roast. LOL!

Here's the article:

Grain meat? Have no fear, it is merely a meat made from wheat protein and vegetables. But how can it be meat? Well, the word meat actually comes from an Old English word, mete, which referred to food in general. So, now we can understand why Field Roast touts themselves as being "the original maker of vegan grain meats". In fact, they're so delicious and meaty you could easily trick even the most dedicated carnivores.

Until recently, these grain sausages have been rather difficult to come by here in Philadelphia. Not anymore! Whole Foods at 10th and South St recently started carrying all three varieties of field roast sauages. They come in mexican chipotle, italian, and smoked apple sage. They also carry a delicious stuffed "celebration roast" that is essentially a small grain meat roast filled with stuffing.

So, you may be wondering what you exactly do with grain meat. Well, it can be used in any recipe that would normally call for the animal-based version. All the taste and none of the death. Not only will your body be thanking you, but the animals will as well. Perhaps the most delicious way to prepare field roast sausages is to thinly slice them and toss with whole wheat pasta, tomato sauce, garlic, lemon juice, salt and pepper. Voila! A hearty, healthy meal in no time.

It's important that we support these new products at Whole Foods so they will continue to carry them. It would be even better if you could talk to the grocery buyer and ask if they could get even more varieties of Field Roast products. Field Roast products are far superior than most of the other vegetarian meats on the market, so I highly recommend you pick some up soon. The only problem is, once you try them, you will be hooked!

Alright, gotta run, but know that I have just perfected my oatmeal date scone recipe that I will be sharing shortly! Be sure and subscribe below so you don't miss it ;)

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Vegan eggplant parmesan sandwiches!

2009-03-14T23:25:00.005-04:00

How yummy does that look? Remember that Eggplant Parmesan recipe I posted last week? Well, it turns out that the leftovers make great sandwiches. Simply take a slice and put it between two slices of whole wheat bread! Voila! This is probably the most delicious thing I have ever put between two slices of bread.

Don't fret! I will have new recipes up soon... as you know, I'm swamped with work right now, so this is all I have had time for. You are all living my life! Leftovers and limited time ;) I did get a new podcast out ;) Stay tuned because I FINALLY got my MacBook back and I will have new videos out soon as well!!

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Vegan Eggplant Parmesan

2009-03-07T16:40:00.007-05:00

Eggplant parmesan is frequently the "vegetarian" option at most weddings and catering events, but it is usually covered with bovine mammary secretions (cheese) making it definitely not vegan. My version not only veganizes this popular dish, but also makes it a bit less traditional with the addition of tofu. This is a great way to prepare tofu for those who claim they do not like it. I will admit this recipe is a bit more involved than my usual concoctions, but it's still relatively simple. The recipe is topped with nutritional yeast, but it can also be topped with a vegan mozzarella if you desire.

"I used brown rice instead of pasta in this one, but I don't recommend it because the rice dried out during the cooking."

Eggplant Parmesan

One large eggplant, or two small ones
One block of extra firm tofu
1/2 C olive oil
1 C whole wheat pastry flour
1 C soy milk, or other non-dairy milk
1 can tomato sauce
1/2 C nutritional yeast
1/2 lb whole wheat pasta (usually half a bag, or 8 oz)
2 cloves garlic minced
salt and pepper
2 tsp lemon juice

Begin by slicing the tofu into 8 pieces and slicing the eggplant into 1/4 inch pieces. I HIGHLY recommend layering the slices of eggplant in a large bowl with plenty of salt and allowing to sit for 20 minutes to draw out any possible bitterness, which could COMPLETELY RUIN the dish. Not to say I haven't skipped this step before, but also not to say I haven't ruined recipes this way as well. So just do it! After the slices have sit with the salt, just give them a quick rinse down with water.

Now we can begin breading and frying the eggplant and tofu. In a bowl, add the soy milk along with 1 tsp of the lemon juice and allow to curdle for about two minutes. This will make a "buttermilk". In another bowl, combine the whole wheat pastry flour with 1/4 C of the nutritional yeast. Put a large sauce pan over med-high heat and add about 1 TBS of the olive oil. Let it heat for about 5 minutes until it's scorching hot, but being aware that the oil is not burning or smoking.

Begin by taking slices of tofu and eggplant one at a time and dipping them first into the "buttermilk" mixture, then into the flour mixture to coat them with the breading. Put a few pieces at a time into the hot pan and let them cook for about two minutes before flipping them and repeating the same thing on the other side. They should be crispy and golden brown. Continue this process until all the pieces are cooked. When the oil dries up form the pan, just replenish it with another tablespoon of oil. You may or may not use the entire half cup of oil.

Once all of the pieces are breaded and cooked, preheat the oven to 350 degrees. In a bowl, mix the tomato sauce, garlic, 1 tsp lemon juice, and any salt and pepper you wish. Also, begin cooking the pasta. Once the pasta is cooked, drain it and layer it evenly across the bottom of a 9 x 13" baking dish. Alternate between pieces of eggplant and tofu and layer those on top of the pasta. Pour the sauce evenly across the top of the entire dish. Evenly sprinkle the remaining 1/4 C of nutritional yeast across the top and place into the oven. Cook for 20 minutes. Slice and serve hot! This dish is also very delicious the next day, served cold.

I have detailed the process of this recipe in a video that I will be posting soon. I am also ready to record a new podcast episode. The reason I have not done either of these yet is because my MacBook is currently being repaired at Apple and everything I need to record and upload these things is on it. It was supposed to ready in three days, but we are currently going on twelve days! Cross your fingers it comes home soon ;) Luckily I backed it up too!

Another exiting update is that I have been chosen to write for the Examiner.com for Philadelphia vegan happenings! I will let you know as soon as I put up my first article which should be soon, so be sure and subscribe below to keep up to date on that.

Lastly, if you are in or around the Philadelphia area, or know any who is, please consider attending and spreading the word about the next Vegan Drinks Philly event on March 23. We will attempt to raise funds for two local animal advocacy groups, The Humane League of Philadelphia and Chenoa Manor. I am also looking for anyone interested in either donating artwork or playing an acoustic set at the event, so contact me if you're interested ed@vegandrinksphilly.com

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Employment in veganism and animal rights?

2009-03-02T20:02:00.003-05:00

I would like to apologize to all my faithful readers for not posting in 10 days! As you know, this is not like me, but I have been busier than ever lately. I'm still trying to hold it down with school, and work, and interning, and Vegan Drinks Philly, but I do intend on getting some more awesome recipes up really soon! I have been cooking and photographing them, I just haven't had time to type them up yet. I also have a newly recorded video and a podcast planned that you should look for within the next week or so. I'm also STILL without my MacBook. Luckily, I can work from my iMac, but it's just not the same :( Enough with the pity party, let's get this rolling here...

You may recall from last month that I started a new segment on my blog called Eating Consciously Q&A. I think I'm going to refer to it as FAQ now because blogger doesn't allow "&" to be used in tags. Anyway... moving forward, you can click on the FAQ's located on the right sidebar.

Well, today I am not giving you a recipe, but I am going to answer a question I recently received that I thought is something a lot of people struggle with, which is working a non-vegan job, or wanting to work in a more vegan job. Either way, it's a challenge most of us will face at some point when our careers collide with our ethics.

So, to get down to it, today's question is from Mary in Philadelphia, PA.

Mary asks:

I am actually looking for a job that is animal or vegan related, do you have any ideas how to find one?

Ed answers:

Mary,

This is actually a bit of a complex issue. There are several things going on here and I will do my best to offer the advice that has worked for me so far.

If you are merely looking for a "job", there are some possibilities, but the positions are likely to be few and far between and also likely to be low paying positions with little opportunity for advancement. Not to imply that these job are not important, because THEY ARE! We NEED people to work for local animal advocacy groups, shelters, sanctuaries, and vegan restaurants. These types of positions are an excellent way to get into doing this type of work. In fact, you may want to consider contacting non-profit groups to see if you can do some type of volunteer or internship work with them.

Don't feel you have to stay local. There are places across the country and around the world that need help and even if they don't advertise it, you can always contact them to see if you could help through local outreach, writing assignments, or maybe even online marketing. This is exactly how I got my internship with Vegetarian Resource Group. I now help write for their journal, table at various events, do online marketing, and even help analyze cookbook recipes. This isn't a paid position, but it is valuable experience and a great way to make contacts.

That being said, I assume that like most of us, you are beginning to wonder how you can do this for a "career" and earn an honest living. I will tell you that we desperately NEED animal activists working as professionals in ALL career fields. You can specialize in animal law, vegan nutrition, or community education for example. It's really about pinpointing your strengths and figuring out how you can best utilize them.

Not to get all motivational speaker on you, but I am a firm believer in the ability to literally attract the things that you want. How does this come in to a career in animal rights? Well, since it is highly unlikely at this point that someone is going to walk up and hand you a job in the field, you have to create it. You need to conjure up the goal in your head and what your dream job would be and figure out how to make it a reality.

This is what I am doing in my field of education. Although I am still in school, I know already that there are no careers set up concerning veganism in the field of nutrition. That is why I am working hard to establish myself and learning everything I can about veganism and animal rights. Although my views are not supported through my academics, I have reached out to the few dietitians and doctors in the field that promote a vegan lifestyle to figure out what they're doing. Learning from their experience and incorporating my own spin on things, gives me a pretty solid foundation to build from.

My future goals include bringing vegan food products to market and being an advocate for veganism through cooking, writing, and speaking. I obviously have a more detailed plan that that, but it gives you an idea of what I'm getting at. Some important words of advice I once received while interviewing George Eisman, RD were "don't be afraid to be ethical", which I think is a mistake a lot of people make and what stops a lot of people from getting into a career in veganism and animal rights. Don't worry about what others in the field are going to think, or how the public will react. It's your job to create the change you want.

So, what does this all mean? Well, by all means look for that job or internship with an organization you admire and begin to figure out how you can turn it into a career path that will change lives. I hope this helps you. I would suggest searching on craigslist for vegan, vegetarian, and animal rights in the jobs section. You may also want to check out VeganJobs.org, but it's very limited. Like I said, don't wait for the position the present itself, go out and find it!

-Ed

I promise I'll be churning out some new recipes shortly, including an awesome Eggplant Parm recipe that is to die for! Be sure to subscribe below so you don't miss it.

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Vegan Seitan "Ribs"

2009-02-21T19:00:00.005-05:00

Well, let me start out by mentioning that Vegan Drinks Philly was an immense success! At best estimate, it seems there were somewhere between 75 - 100 people that showed up for the event. It was a little cramped at Horizons, but I'm planning the next one as we speak and next time there will be more room. Stay tuned for more on that, I should have the final details for the next event by early this week. I am hoping that since so many people are interested, we might be able to raise some money for a local animal advocacy organization with the next event. ;)

Moving forward, I promised I would get you part two of the seitan "ribs" recipe:

Seitan "Ribs"

1 batch seitan "dough" (see below)
2 tbs tamari
1 batch BBQ sauce

Make the seitan "dough" as I did in the prior post for Lemon Pepper "Chicken" Breasts:

For the seitan dough:

1 cup vital wheat gluten
water

I like a really tender seitan, which is why I do not measure the water. I put the wheat gluten into a bowl and just cover it with water. You really can't add too much water, because it will all just drain out anyway. The trick is to massage the gluten gently with your finger tips until it has soaked up as much water as possible. I actually outlined the basic procedure in this video.

Once the gluten has soaked up as much water as possible, just scoop it all out and squeeze out as much water as possible.

Now that you have the raw seitan "dough", we are going to steam it. This is provide a nice "rib-like" texture (it was almost a bit too "rib-like" for me ;P ). Just put a steam basket into a big pot with about an inch of boiling water and put the seitan "dough" in there in two big rectangular-shaped masses. You can drizzle them with the tamari as I did for extra flavor. Cover and simmer on med-low. Give them a good 45 minutes to cook and check the water frequently as it will evaporate.

Once they are cooked, remove them and allow them to cool slightly. Slice the rectangular masses into 1/2" pieces to form "rib-like" shapes. Throw them into a big bowl the the BBQ sauce, then lay them out in a 9x13" pan. Save some sauce to top them with at the end if you wish.

Bake at 350 degrees for about 25-30 minutes. Feel free to top them with any extra BBQ sauce you amy have saved and maybe a light drizzle of agave nectar.

All taste, NO HARM! ;)

I would also like to formally announce that I have decided to write a cookbook! It's an idea I have been conjuring up for while now and it's all still very preliminary. I am researching publishers and looking into self-publishing it too. Not sure which I will go after yet. I am also pretty booked solid right now between school, coordinating vegan drinks, working, and doing my internship with Vegetarian Resource Group, so I am thinking I won't get a real start on this until May.

In the meantime, I will continue to post recipes for all of you and it would be great if you could begin to test them out and leave comments on what you think about them. At some point, I will probably need a more exclusive group of testers, so keep that in mind ;) It's still a little way off, but it will be exciting to be able to share this experience with you, just as I do with all my other experiences as I travel down the path of veganism and fight animal exploitation along the way!

Be sure and subscribe below to get all the new recipes as soon as I put them up!

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Vegan Drinks and Vegan BBQ!

2009-02-19T16:04:00.005-05:00

I am sitting here, anxiously awaiting the first EVER Vegan Drinks Philly event I have been coordinating for the past month. The response has been so inspiring! I have over 100 confirmations via Facebook and email. It will be interesting to see the amount of people that actually show up. I think that this event will not only introduce people to veganism, but also get those who are already vegan involved in different types of activism. I feel that when people know they're part of a group and not just an individual person, they are more compelled to DO something! ;)

Anyway, I decided that it's about time I got that BBQ seitan ribs recipe up that I've been talking about. I'm actually going to give it to you in two installments. Today, I'm going to tell you how to make the sauce. I never used to even know how they made BBQ sauce, but once I realized how easy it is to make, I never buy it now.

BBQ sauce is a tricky things because peoples' tastes vary wildly for it. Some like it spicy, some like it sweet, and others like it smokey. I prefer it a little on the sweet side with an adequate amount of spice and undertones of smokeyness. This is a pretty good basic recipe and I will give you some suggestions for alterations at the end.

BBQ sauce

1 can tomato sauce (I use organic, no salt added)
1/2 C agave nectar
1/4 C blackstap molasses
1/2 tsp chipotle powder
1/2 tsp chili powder
1/2 tsp allspice
1/2 tsp ground ginger
salt and pepper to taste

Mix all the above ingredients in a bowl. Done.

For a spicier sauce - add 1/4 tsp cayenne pepper
For a less spicy sauce - omit the chipotle.
For a sweeter sauce - use ketchup instead of tomato sauce
For a less sweet sauce - use only 1/4 cup agave nectar
For a smoky sauce - add a few drops of liquid smoke.
For a variation - add some minced garlic, freshly grated ginger, or lime juice.

How easy was that?

Here it is over the seitan "ribs" which you'll get the recipe for soon!

Be sure to subscribe to get the seitan "ribs" recipe.

I also just uploaded a basic seitan making video on YouTube.

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When life hands you a vegan baking catastrophe...

2009-02-14T22:26:00.004-05:00

make a fabulous vegan dessert! That's right, I had a baking mishap this morning. As I'm sure you can relate, when you experiment with recipes, sometimes you don't get the outcome you desire. Fortunately, we can sometimes fix it and make it even better!

That's what happened to me this morning. I decided I would bake some beet cupcakes that would resemble red velvet cake. Well, I have never made any beet cupcakes, let alone ones from scratch, so I just threw a bunch of stuff in a bowl. Unfortunately, I don't think I added enough flour, because the cupcakes sank down like they were deflating. Here's what I ended up with:

So, although they tasted delicious, they had a weird texture and obviously weren't very pretty except for their color. ;) The worst part was I already made a great "cream cheese" frosting.

Okay, so I wanted something with a little Valentine's Day flare, which is why I made them red in the first place. I knew I could make some banana, cranberry, almond cupcakes that would be yummy, so I made them. Then I topped them with the tasty frosting, and added an extra special garnish... the messed up ones! I cut their bright red tops off and carved little hearts out with a knife. I plopped them on top of each cupcake and ta-dah! they were beautiful!

So festive!!

Happy Valentine's Day!

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Lemon-Pepper "Chicken" Titties!

2009-02-10T07:18:00.009-05:00

You may remember me mentioning somewhere online recently that I was going to be a guest on Meat Free Radio. Well, the show is out today and they have a new segment where everyone says what they had for dinner. Since I had mentioned this new recipe on the show, I figured it was only fair to put it up immediately.

These little seitan "breasts", or "titties" ;), are tender and moist. I can't believe how great they came out and how strikingly similar they were to actual chickens' breasts. It was almost scary eating it ;)

Lemon-Pepper Chicken

For the seitan:

1 cup vital wheat gluten
water

I like a really tender seitan, which is why I do not measure the water. I put the wheat gluten into a bowl and just cover it with water. You really can't add too much water, because it will all just drain out anyway. The trick is to massage the gluten gently with your finger tips until it has soaked up as much water as possible. I actually outlined the basic procedure in this video.

Once the gluten has soaked up as much water as possible, just scoop it all out and squeeze out as much water as possible. Break the seitan up into 6 equal pieces and just form them in your hands into mini "breasts". They will expand a lot when they cook, so you can do them a little on the small side. Place the little "breasts" into a pot of boiling water, cover, and simmer for about 45 minutes. You can add some tamari to the water for some extra flavor.

After they are cooked, remove them from the water and let them cool. Once cooled, squeeze out as much water as possible from each seitan "breast".

For the breading:

1 cup soymilk
1 TBS lemon juice
1 cup whole wheat pastry flour
2 TBS earth balance

Mix together the soymilk and lemon juice to make a "buttermilk". Take each individual piece of seitan and dip it into the "buttermilk" and then dredge it in the flour. Heat up a saucepan with a tablespoon of earth balance over medium-high heat and fry 3 "breasts" at a time for about 3-5 minutes on each side, or until slightly browned on each side. Once all the "breasts" are cooked, set them aside and we can being making the sauce.

For the sauce:

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup water mixed with 1 tsp cornstarch
1 TBS nutritional yeast
4 cloves garlic (chopped)
lots of fresh cracked black pepper
salt to taste

In the same pan we fried the setian in, add all of the above ingredients and cook on med-low heat until the sauce has thickened, which will be about 5 minutes. Then, put the breaded seitan "breasts" into the pan, making sure they get coated completely with the sauce. Put heat on low and cover. Allow to simmer for 5-10 minutes.

As you can see, I served mine over collard greens and a side of polenta. I think these would also work well as a "chicken" parm, which I am experimenting with and I'll post it as soon as it's ready. Although this recipe seems for complicated than my usual recipes, it's really not. A thought I had while making it was that you could make a bunch of the breaded seitan "breasts" and freeze them for anytime! I also have a new seitan BBQ ribs recipe I need to put up, so stay tuned for that!

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25 Random Things...

2009-02-06T08:33:00.007-05:00

So, there's this thing going around on Facebook where everyone posts 25 random things about themselves. I don't usually take part in these kind of chain things, but I thought it would be an interesting way for you to get to know me a little better. Especially since readership has doubled in the past month or so :) Here it goes:

1. I live with two feisty chihuahuas named Chico and Luna ;)

2. I grew up in the rural, farm country known as South Jersey.

3. I now live in Center City, Philadelphia with my boyfriend of 4 years.

4. I have been vegan for a little over a year now and was vegetarian for a while before that.

5. I study clinical nutrition full-time at the University of Medicine and Dentistry of NJ.

6. I got a shotgun license and went hunting when I was ten, but never killed anything :)

7. I had lots of pets as a kid- snakes, lizards, hedgehogs, rats, crows, squirrels, frogs, fish...

8. I intern with Vegetarian Resource Group writing for their journal among other things.

9. I have been a vegan blogger for over a year at www.eatingconsciously.com.

10. I also just ventured into YouTube videos and podcasts.

11. I work full-time as manager of an organic (vegan options) cafe.

12. I drive a yellow Smart car that looks like a bumble bee.

13. My bumper sticker says, "Be kind to animals don't eat them".

14. I am going to the Animal Rights Conference in LA this summer.

15. I am also going to stay at Farm Sanctuary this summer.

16. I am compiling the recipes on my blog in preparation for an upcoming cookbook!

17. I'm a big tweeter on Twitter.

18. I listen to Coast to Coast AM on a daily basis.

19. I strongly believe in the law of attraction and the power of intentions.

20. My diet consists of mainly whole foods, but I'm no stranger to mock meats and cheeses.

21. I just coordinated the first Vegan Drinks Philly event www.vegandrinksphilly.com.

22. I drink more coffee than I probably should.

23. I have a secret obsession with Martha Stewart, been to her show 5 times!

24. I think everyone should watch the documentary, Earthlings.

25. I have HUGE plans for the future :)

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Dark Chocolate Brownies

2009-02-03T05:19:00.004-05:00

Make these brownies if you're really looking for something chocolately. I set out to make a brownie that wasn't sickeningly sweet, rather provided a rich dark chocolate flavor. I have utilized a trick I have long known to bring out the richness of chocolate and that is to pair it with blackstrap molasses. If you remember, I have done this in the past with my Double Chocolate Chip Mint Cookies. I also wanted to make a brownie that was dense and fudgey instead of those cakey type, which I can't stand. Agave nectar works quite well to achieve this texture. Surprisingly, I found perfection on the first try. I will admit they are best served with a couple of scoops of Purely Decadent Mint Chip made with coconut milk!!

Dark Chocolate Brownies

1/2 C canola oil
1/2 C soy milk
1/2 C agave nectar
1 tbs ground flax seeds
1/4 C blackstrap molasses
1/2 C vegan chocolate chips
3/4 C whole wheat pastry flour
1/2 C cocoa powder
1/2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
earth balance for greasing the pan (optional)

In a bowl, combine the oil, soy milk, agave nectar, flax, and molasses. Mix to combine thoroughly. Add the chips, flour, cocoa powder, baking powder, vanilla, and salt. Again, mix to combine thoroughly. Pour into an earth balance greased pan, 9 x 9". This is a trick I use to get that "buttery" earth balance flavor, without having to go all out with it. You can use more oil to do this if you don't have any earth balance on hand. Bake at 350 degrees for 30 minutes.

Tip: These brownies will come out nice and thin, which is great for serving with "ice cream". For a thicker brownie, you may double the recipe, but might need to increase the cooking time to about 45 minutes.

Stay tuned for more recipes to follow! ;)

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Avocado Mac and "Cheese"

2009-02-02T05:36:00.004-05:00

The rich, velvety texture of avocados must have some applicable use in creating fabulous sauces right? That's what I thought when creating this healthy version of vegan mac and cheese. I must say it not only looks the part, but is quite delicious. This is a great way for parents to get their kids to eat more fruit, or to utilize those avocados when they go on sale!

Avocado Mac and "Cheese"

1 ripe avocado
1 C white beans
1 C soy milk
1/2 C nutritional yeast
1 TBS miso paste
1 tsp turmeric
1/2 lb whole wheat macaroni
1 C frozen peas
salt and pepper to taste

Cook pasta and peas then set aside. Put the rest of the ingredients into a food processor. Blend until creamy and smooth. Pour into a saucepan over medium heat to warm slightly. Once warm, toss with cooked peas and macaroni.

I cannot believe I have let it get to more than a week since my last post. Now that classes are back in FULL swing, it has been difficult to find time to get everything done in a timely manner. That being said, I am going to put my best, most hardest working foot forward and try to crank out posts and recipes at least twice per week. Moving forward, I have some fabulous new recipes I have recently developed including dark chocolate brownies, BBQ seitan ribs, and garlic soup. Look for them soon!

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Animals are JUST LIKE US!

2009-01-24T12:20:00.002-05:00

As I am settling into the first week back to classes, I have been noticing my posts have been spotty at best. Have no fear though, I have quite a few recipes piling up and also some videos I have already recorded and a new podcast on the way!

That being said, I look forward to keeping you entertained throughout the semester. Plus, being a nutrition major, I am sure I will have plenty to rant and rave about related to dietetic academia. Veganism is still considered pretty "out there", "radical", "extreme", "deficient", and "unhealthy" according to many uninformed nutrition professionals! The information is out there and there are plenty of dietitians and doctors on our side, but there is still quite a path to be cleared. Difficult as it may be to go against the grain, I am compelled on every level of my being to forge ahead and change the world! The animals can't afford for us to BE QUIET!!!

Speaking of our fellow earth inhabitants, I would like to share something with you. I watch tons of videos relating to veganism and animal rights (besides my own ;) and every so often I run across one that is just so moving and inspirational. This video definitely is one of those.

While most people will probably see this video and think it's cute, many of those same people are still unwilling and/or incapable of relating this type of information to the animals they exploit on a daily basis. For myself, viewing this video reaffirmed what most of us already know- animals are as cognitive and aware as we are. While we may physically communicate on different levels, we are all capable of inter-species communication. Please share this video to help plant seeds for change :)

I will get some new recipes up shortly! Until then...

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Testing Recipes, Vegan Drinks, Facebook, etc...

2009-01-20T09:48:00.005-05:00

Today is a busy day and this has been quite a busy week for me. Today is not only the presidential inauguration, but also my first day of the spring semester. I'm taking Nutrition Microbiology, Nutrition Application in Inorganic and Organic Chemistry, and Experimental Foods. I have also been testing recipes for the Urban Vegan's upcoming cookbook during the past couple of days. This gumbo was just the thing I needed to give me some relief from the winter freeze we're in here in Philadelphia.

Gumbo

I normally don't like okra, but it was alright in this. Probably because I couldn't taste the slimy secretions.

I also experimented with help from the Urban Vegan, on pan frying plantains. They have quite a bland flavor and unique texture, though they're not offensive.

Plantains

In other news, I have been quite a busy bee on Twitter and Facebook. If you're into Facebook, you can become a fan of Eating Consciously on my fan page listed below, you can also be my friend by clicking my badge on the right sidebar.

Eating Consciously Fan Page

Lastly, but certainly not leastly, I have been busy coordinating the FIRST EVER Vegan Drinks Philly! It will be at my favorite Philadlephia Vegan Restaurant, Horizons! Check out this cool flyer I made ;)

If you're in the area, you can confirm your attendance via Facebook:

Facebook Vegan Drinks Event

You may also confirm your attendance by emailing me: eatingconsciously@gmail.com

Invite all your friends, because this is likely to become a monthly event if all goes well. Alright, well I've got some recipes and school work to get started on! Be back soon!

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Tomato and Avocado Dip

2009-01-17T00:12:00.003-05:00

This dip is a quick and easy side dish that everyone wil enjoy! It can be served with some tortilla chips, pita bread, or even stuffed into a tasty sandwich. In fact, the concept of this dip evolved from my Monster Vegan Sandwich I whipped up a while back. There is just something about the fresh, acidity of tomatoes combined with the velvety and rich texture of avocados that makes this so inviting. You can whip it up in about five minutes and it's certainly something unique that nobody else will have thought of!

Tomato and Avocado Dip

1 pint grape tomatoes (cut in halves)
2 ripe avocados (cut into cubes)
1 TBS vegan mayo
1 TBS your favorite mustard
salt and pepper to taste

Combine all ingredients in a bowl, mix, and serve! Told you it was easy ;)

Here's how it's done:

Also, I wanted to let you know about www.vegandrinksphilly.com. It's a brand new, vegan social networking event that I have coordinated here in Philadelphia! The first meetup will take place at my favorite vegan restaurant, Horizons, on February 19th from 5:30-8:30 and there will be plenty of drink specials and appetizers specials as well. If you're vegan, vegetarian, or just veg-curious and in the Philadelphia area, it would be great if you could make it out :)

Until next time...

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What's the best way to go vegan?

2009-01-12T18:35:00.004-05:00

This is going to be a new and hopefully, regular segment here on Eating Consciously. I often receive emails where people ask me specific questions concerning veganism. I will answer the questions on my blog, or if you're lucky, I might even address them on my podcast ;P So, if there is a vegan question you have, whether it be about cooking, nutrition, animal rights, etc., send it my way and you will probably see it here! Don't forget, you can also call my voicemail line at 206.888.3763, please note your message will likely be played and answered on my podcast when you call the voicemail. Let's get to the first question!

Today's question comes from Amy in Pennsylvania.

Q: "Do you find people wanting to make the transition (to veganism) still look for the taste? I would think like cigarettes or something, stopping cold turkey (no insult intended) would be the best route."

A: I've heard arguments from both sides. There are some people who do what they are able and willing to do a that moment and there are others who say stopping all at once is best. I don't find that people who are doing it for the right reasons really look for the taste. In fact, I don't think people really look for the taste of the meat, but the sauces and herbs and spices that usually go along with it. You would be surprised at how the same spices you would use for say, chicken piccata, can translate into say, beans piccata.

I did it in stages, but only because I wasn't completely informed about everything at once, such as fish and dairy for example. Once I realized how, for lack of a better term, fucked up the situation was and how it wasn't necessary, healthy, or normal, is when I went completely vegan. I still learn new things even to this day.

The big "click" for me was when I realized that cows don't just "give" milk and that they actually needed to be pregnant, usually through artificial insemination, to do so. Then, I discovered the babies go off to veal or are forced to suffer the same life as their mothers. Ultimately, I always tell people that when it clicks for you, do it, and not to be afraid of not knowing what to eat because there's so much information out there, you'll figure it out as you move along. I could go on and on....as you know, but hope that answers your question.

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Savory-Sweet Cornbread

2009-01-10T21:08:00.008-05:00

Here is the recipe for that cornbread I promised. It definitely helps take some of the edge off of that spicy chili. The addition of onions and jalapenos make this cornbread savory, but the agave nectar provides just the right amount of sweetness to balance everything out. Not looking for savory? Just leave out the onions and jalapeno. Olive oil can also be substituted for the Earth Balance, although it will not have that traditional "buttery" flavor. So, here it goes.

Savory-Sweet Vegan Cornbread

1 cup whole wheat pastry flour
1 cup corn grits (polenta)
2 TBS nutritional yeast
1/2 tsp salt
2 tbs earth balance melted
1 cup soymilk
1 tsp baking powder
1/2 onion diced
1 jalapeno pepper diced
1/2 cup agave nectar
1 tbs earth balance for pan

In a bowl, mix together melted Earth Balance, soymilk, onion, jalapeno, and agave nectar. In a separate bowl, combine the pastry flour, corn grits (polenta), nutritional yeast, salt, and baking powder. Add the wet ingredients to the dry and mix thoroughly. Use the remaining earth balance to grease a 9" square baking pan and fill pan with batter. Bake at 350 degrees for 30 minutes.

More recipes coming soon! Keep up with me minute-by-minute on Twitter and don't forget to subscribe below so you don't miss a thing!

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Spicy Vegan Quinoa Chili

2009-01-08T19:20:00.004-05:00

Everyone loves a spicy vegetable chili, but this one taste spicy to the next level. If you're not a fan of spice, check out my tips at the end to tone done the recipe! The flavors are complex and great for warming you up on a cool winter's night.

Spicy Vegan Quinoa Chili

1 onion
1 habanero
1 jalapeno
3 cloves garlic
1 tsp chipotle
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne
1/2 tsp allspice
2 TBS sugar
salt and pepper
one 14.5 oz can diced tomatoes
one can tomato paste
1/2 cup TVP (optional, adds extra texture, can also use cooked beans)
1/2 cup Quinoa
3- 14.5 oz cans water (use diced tomato cans)

In a large pot, over medium heat, saute the onion, habanero, jalapeno, garlic, chipotle, cumin, chili powder, cayenne, and allspice, until onions turn translucent and begin to brown. Add the sugar, salt, pepper, diced tomatoes, tomato paste, TVP, Quinoa, and water. Bring to a boil and turn down to low. Cover with lid and simmer for 20 minutes. Voila!

This would be great topped with a big dollop of my easy, vegan sour "cream", which you can find here!

Tips: For a less spicy chili, omit the habanero, jalapeno, and cayenne pepper. Replace with a chopped red bell pepper. Additionally, you may add more or less water depending on your desired thickness. You may also omit the TVP if it's not handy, but it's nice to add some additional texture. You may also substitute TVP with cooked beans of your choice.

Stay tuned for the best Cornbread recipe ever! It is pictured above and pairs perfectly with this spicy chili.

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Sunday morning breffy. Vegan Crepes!

2009-01-04T20:50:00.003-05:00

MMM yes! Vegan crepes. Delicious and the perfect weekend breakfast. Not only are they quick and easy to make, but they look extremely fancy and will make you the king and/or queen of the household. Behold!

Vegan Crepes

1 C whole wheat pastry flour
2 TBS ground flax seeds
2 TBS sugar
1 tsp baking powder
dash of salt
2 TBS canola oil
1.5 C soymilk

In a bowl, combine the flour, flax, sugar, baking powder, and salt. Mix to combine. Then, add the oil and soymilk. Use a whisk, or fork to thoroughly combine, getting out as many lumps as possible. I HIGHLY recommend using a nonstick pan for this and putting it over med-high heat. After pan is hot and batter has set for several minutes. Scoop about 1/4 C of batter into the center of the pan and use the handle to swirl the batter out into a wide, thin circle. Put back on burner until any wet spots are gone and flip by peeling up an edge with your fingers (be careful!) or use a fork to help. Cook opposite side for about 30 seconds and remove from pan, placing on a towel-lined plate. This will help suck up any moisture that may accumulate. Allow to sit for at least 2 minutes before attempting to fill, this will prevent rippage.

Filling

3 TBS Vegan Cream Cheese
3 TBS soymilk
2 TBS sliced almonds
2 TBS dried clack currants
1 TBS sugar

Mix above ingredients in a small bowl until smooth. Alternately, you may use jam, fresh fruit, or any other delicious filling you can dream of. Put a 1 TBS dollop into the middle of the cooled crepe and turn in each of the four sides and then roll up!

This recipe seems rather complicated, but in fact, is quite simple. I encourage you to try it. Drizzle with a little agave nectar and powdered sugar and then suddenly you've become a French pastry chef!! I will most likely put up a video of this shortly on my youtube page to show you the cooking process.

Also- my new spicy chili and cornbread recipes will be up shortly, so be sure and subscribe so you don't miss a beat! Don't forget to checkout my podcast on the sidebar! New episode out today!!!!

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Easy, quick, portable, vegan meals on the go!

2009-01-03T15:15:00.003-05:00

Now that many of us are thinking about going back to school, sending our kids to school, or just trying to figure out what to eat for lunch when everyone else runs out to get their animal flesh sandwiches, we often settle for a boring old salad or simply just skip lunch. With a little bit of planning ahead and very little time, we can create portable meals to take along with us that will not cost us any time in the morning (no getting up earlier!) and will provide us with a tasty vegan meal that will have all of those around us wanting some of our food!

Most dinner meals can be served cold, although it may not be "traditional", you know how I feel about tradition. If something tastes good both hold and cold, or even room temperature, why not have it any way we want? Many times we either don't have access to a heating element, or frankly just don't have the time when we are on the go. Don't feel the need to get so elaborate with lunch, just throw a quick grain salad, or some left over pasta from the night before into a container and there you go! Lunch is served.

Did I mention this is incredibly cost effective? My frugal side is going to come out here, but think about it. Imagine that we spend $5 per day on lunch and work or goto school 5 days per week. That amounts to $25 per week, or $100 per month, or $1,300 per year!!! A portion of that saved money could even be donated to our favorite animal organization to make us feel even better about eating our little vegan lunches :)

Remember, you want to pack yourself something that's relatively high calorie and high nutrient content to hold you over for a long period of time. If you pack some lettuce and dressing and think it's going to be your lunch, you are kidding yourself. By 2pm, you will be so hungry, you will end up buying something, likely unhealthy. So, here are a few things I would recommend for vegan meals on the go...

The following ingredients are great for making all kinds of "salads" and concoctions that can always be tossed with you favorite dressing, tamari, vegenaise, olive oil, spices, or whatever else your little heart desires:

Whole Wheat Couscous
Beans
Grains
Pasta Salad (my roasted tofu and brussels sprouts is mighty tasty when it's chilled, just save a little extra from dinner.)
Lentils
Hummus (or any other various beans you want to puree with spices)
Granola (homemade, or store-bought, look out for honey!)
Snack Bars (Larabars, Clif Bars, etc)
Fruit Salad
PB and J
Chickpea Mock-Chicken Salad Wrap (here's my recipe, one of my favs)

Seriously, don't over-think it. If you like grains and beans and pasta, you can always just throw in your favorite sauce and spices and it will surely taste delicious!

Resources for more information:

Colleen Patrick-Goudreau's Podcast- Vegetarian Food for Thought: Food for the Road

veganlunchbox.com (she has a book and a blog based on meals she packs for her vegan son!)

I need to go tend to my Spicy Quinoa Chili and Cornbread right now, but be sure and look for the recipes for those in the coming days. Also, I WILL get a podcast out tomorrow! Make sure you subscribe to stay informed :)

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A new year, a new blogger!

2009-01-02T14:40:00.005-05:00

Today, we have a special guest blogger to change up the pace a little! I have had my eye on Vegan Libre for the past couple of weeks and continue to be intrigued by the quality and healthfulness of his recipes.

About Vegan Libre

Vegan Libre is the place to be if you are interested in living a “natural life”, focused on diet, health habits, and environment. It is not the place to be if you are looking for indoctrination, or would rather not think for yourself.

Vegan Libre recognizes that people should choose their own way of life for their own reasons, not because they are told to do so. The prototypical Vegan Libre reader will be inquisitive and open-minded, but will never be afraid to make his or her own decisions even if they don’t fit a certain “label”.

Vegan Libre is written from the point of view of a vegan man, but does not promote gender bias or discrimination of any sort. The only thing you should discriminate is what you choose to consume or do with yourself, not what others choose for themselves.

Finally, Vegan Libre is not a political platform nor does it endorse any particular political party or ideology. We believe your health, habits, and concerns for the environment should be personally motivated regardless of your political beliefs.

Below is one of his recipes I'm particularly fond of, because you know I love middle eastern cuisine.

Masoor Dhal over Rice

Last night I made an Indian dhal for the first time. Unlike curries where vegetables are stir-fried with spices, dhals start as lentils and are then infused with spices and oil. The result can be served over rice, with bread (rotis if you want to stay in Indian cuisine), or even as soup for western applications. The particular dhal dish I chose was masoor dhal, or red lentils, served over yellow rice (white basmati cooked with turmeric). I also served Aloo Palak as a side, for a healthy dose of vegetable curry to go along with the protein and starch of the lentils and rice. The result: a delicious, satisfying, balanced meal, packed with nutrients and flavor. Behold (click image to enlarge):

Ingredients:

1 cup (dry) white Basmati, cooked per package instructions (plus 1tbsp turmeric added to water)
1 cup (dry) organic red lentils
2 3/4 cups water
2 tbsp extra virgin olive oil
2 tbsp organic unsalted tomato paste
1 tbsp whole mustard seeds
1 tbsp ground cumin
1/2 tbsp ground coriander
1 tbsp garlic powder
1/2 tbsp ground ginger
1/4 tsp cayenne pepper
salt to taste
fresh cilantro leaves for garnish
Combine lentils and water in a pot, and bring to a boil. Stir, reduce to simmer, and cover. Cook for about 45-50 minutes (you want to overcook the lentils for this dish).

Combine olive oil, mustard seeds, and all spices except salt in a small nonstick skillet. Heat over medium flame until you hear the mustard seeds crackle. Remove from heat, carefully pour hot spiced oil into cooked lentils, and stir well. Add tomato paste and salt to taste, stir well, cover, and continue to cook lentils for 5 more minutes. Remove from heat and serve over rice, garnishing with fresh cilantro leaves to taste. Serves 3-4.

Honestly, I’ve never been a fan of lentils. But I have to say that this dhal was delicious, and in the grand scheme of things, very easy to make. You can also introduce it to your friends and family as soup (for example, “Indian Red Lentil soup”), and then explain the whole process and the variations while everyone enjoys it. It’s even a nice dish to bring to a non-vegan household to ensure you have enough nutrition even if there are not many other choices. In fact, I am told that this type of dish is given to toddlers to wean them off mother’s milk, enjoyed by adults and children alike as “comfort food”, or consumed to help recover from recent illness. In addition to being so nutritious, it’s also very gentle on your stomach and digestive system, which is a huge bonus.

Enjoy!

I hope you enjoyed this guest post and are looking forward to more guest posts in the future. If you, or someone you know has a vegan blog, feel free to contact me and we can set something up. Looking at what others are whipping up is always a good way to get inspiration for your own meals when you're feeling in a bit of a slump. New podcast out soon (finally got that new mic) and I'll definitely be getting lots of new recipes up in the coming weeks (I know it's been a while). Don't forget, I'm now on Twitter and Facebook! Don't get left out of all my rants and raves 24/7 on twitter!

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A very vegan Christmas - the gifts part 2

2008-12-30T21:58:00.011-05:00

I think this is going to be the last Christmas post, just wanted to share a few more interesting things I got for Christmas...

Here is a 2oz package of some of the world's most expensive coffee. It's called Jamaican Blue Mountain coffee and apparently it only grows on this one specific mountain in Jamaica! Can't wait to try it.

Finally, I got a rice cooker. No more burnt rice to the bottom of my pans! I have heard these are all the rage in Japan. Apparently, rice cookers are like toasters to them over there, everybody has one! I heard a Japanese girl in a interview say that she never even know you could cook rice in a pot until she came to the US ;)

I am so happy I got this new glass pitcher. I like to keep various drinks in the fridge, in addition to water, such as homemade kombucha, iced tea, and even vegan soynog! I have somehow managed to shatter my last two pitchers and have been without one for several months now, so this was a really special surprise!

Here's a brand-spanking new Silpat I got to go along with the fancy Calphalon cookie sheet. Bye bye parchment paper!

Check out the bottom. This baby is industrial! I must say I have used it several times already and it cooks perfectly and evenly!

Don't you think I deserved a new cookie sheet? Man, did I wear this one out. Now you see why I needed to line it with parchment :)

And for the grand finale! My grandmom gave me this crocheted Xmas blanket that I apparently asked for when I was three! She said she needed to keep her promise and has been knitting it for years!!! I finally got it this Christmas!

Thanks Grandmom :)

Well, I'm going to take in the new year here with a few mimosas from the Urban Vegan's upcoming cookbook! I will get a new podcast out ASAP (I know I've been saying that forever, but I'm getting my new mic tomorrow!) and I can't wait to see the new and exciting things 2009 will bring to Eating Consciously. In this new year, if you do anything please respect your health, the planet, and the animals. They really need it. And don't forget, being vegan is always a CHOICE, never a CHORE :)

I'll leave you again with this video to promote empathy and encourage action and inspiration!!! This was one of my biggest accomplishments of this year. I hope you share this with others!

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A very vegan Christmas- the gifts part 1

2008-12-29T00:08:00.008-05:00

I was actually going to record a new podcast episode, but I think I am going to hold off a few more days because I just ordered a new microphone that will hopefully improve the sound quality of my show :) So, I decided to continue with my very vegan Christmas post. I got some very exciting gifts for Xmas, mostly great kitchen stuff.

Now this gift doesn't look too exciting, but these jars are going to be used to brew up some yummy Kombucha.

Here is a nice-sized heating pad to keep the fermentation process chugging along! If you've never made your own Kombucha, it's a really fun and easy project.

My most favorite gift was this HUGE cast iron wok! Did you know cast iron actually infuses your food with extra iron?

I finally got Hannah Kaminsky's book. I can't wait to make some of the decadent recipes from this one.

This is a nice set of Pyrex baking dishes I got, which will help me from having to line my old metal pans with parchment.

I did get a few more gifts that I would like to share with you and maybe give you some ideas on stuff you might need for your own kitchen. In the meantime, you can always catch me on twitter. Look out for my new podcast soon and check out my latest video!

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A very vegan Christmas - the food.

2008-12-27T19:05:00.003-05:00

Well, Christmas has come and gone so quicky, but I'm still trying to hold onto the lingering essence of what's left. This Christmas, I decided to make some really delicious food to take to my family's house, but I also decided to make a special vegan breakfast. The dish is called Pain Perdu and it means "lost bread" in French. It's essentially a decadent version of French Toast. I got the recipe from the Urban Vegan and it will be featured in her upcoming book that should be out in the fall of 2009.

Here's a photo of it. It's pairs perfectly with a drizzle of organic agave nectar.

I woke up extra early to surprise my partner to a Christmas breakfast table. I took our little rosemary tree and adorned it with tiny ornaments, lights, and a golden butterfly on top! He had no idea I was doing this :) It worked out perfectly because I needed something to do while the breakfast was cooking.

Fortunately, since I am testing recipes for the Urban Vegan's new cookbook, I had a couple really special dishes that I got to make for dinner. I started out making pastitsio, which is a traditional greek pasta dish with some really unique flavors. It incorporates two different sauces, one of which is a delicious bechamel sauce.

Here is the vegan bechamel sauce...

This is the pastitsio all finished. It actually should have been about double the height, but I spread it out across a very large pan to make it look like more. (That's an old restaurant trick.)

Another main dish I served was the Field Roast of course! If you have never had a Field Roast, I HIGHLY recommend that you go buy one immediately. It's perhaps the most delicious vegan roast you will ever taste in your life. While I do enjoy Tofurkey too, this one takes home the gold! I served it up with my yummy, easy vegan gravy that is super quick to whip up and uses hardly any ingredients. I will post a video and the recipe for this shortly.

As a side, I roasted up some potatoes with some rosemary and nutritional yeast. I will post the recipe for this shortly.

Here's one of everything all plated up.

I had quite a few special treats for dessert. Although, I did forget to take pictures of my cookies and macaroons before I ate them all :( I did though get to take a lovely photo of the BEST vegan tiramisu I have ever put into my mouth. It's another test recipe for the Urban Vegan and I think you need to get the book just for this recipe. I have NEVER had a vegan tiramisu that tasted like the real thing, but this is IT.

And here is a little dessert plate featuring nutmeg cake, pumpkin pie, carrot cake, and a scoop of vanilla soy cream.

Well, if that wasn't a complete vegan schmorgasboard, then I don't know what is. I will be posting the recipes for some of this stuff in the very near future, but my next post will be part two of a very vegan Christmas. I will move onto the gifts. I got a ton of great, new kitchen gadgets that I'm excited to break into. Until then, be vegan!

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Xmas is on it's way...

2008-12-22T22:49:00.003-05:00

...and I have yet to barely think about what I'm making!!! Right now, all I know for sure is that I'm doing roasted red potatoes with rosemary, field roast, macaroons, and cookies! I still need to think about making a few more side-dishy type things. I'll get back to you soon and let you know what the final outcome is.

In other news, everyone at the cafe I manage got me a gift for xmas. They adopted two turkeys from Farm Sanctuary for me, Echo and Phoenix! You too can adopt a turkey by going to www.adoptaturkey.org. Farm Sanctuary is a great organization and facility doing A LOT of good for the animals! I just won tickets at the Humane League of Philadelphia's fundraiser holiday event to stay for a weekend this summer. I can't wait!!

Here's a photo of Echo...

and Phoenix

Thanks Amy, Rebecca and Leslie!!!

Should have a new podcast out soon, I swear! Also, if you're on twitter please vote for me in the Shorty Awards for the food category. We need a vegan to represent at the acceptance ceremony, where I'll have the opportunity to speak for the animals in only 140 characters? What should I say when I win??

The Urban Vegan: 250 Street-Smart, Animal-Free Recipes

2008-12-21T04:53:00.006-05:00

Testing more recipes from the Urban Vegan's to-be-released cookbook, which should be out in late 2009. I just tried making her delicious sugar cookies. I made the cinnamon variety, but she also gives a sweet icing recipe that you can use to make them pretty if you like. I'm going to try them with the icing next time, maybe I can do them red and green for Christmas.

Fresh out of the oven! Nothing screams the holidays like hot sugar cookies :)

All plated up.

For dinner, I made her version of veal saltimbocca. Sans the veal, but with seitan instead. I will say I have never had the meat version of this dish, but it did taste uncannily meaty. It was quite delicious and I served it up with a side of pasta. Once the book comes out, you definitely have to try this recipe.

Cutlets right out of the oven.

Served with some whole wheat pasta.

Oh, and I also had these scrumptious hot wings as an appetizer, brought to me by a friend from a place in NJ called ZiZi's. Thanks Lisa! ;) It was basically seitan on a stick with hot sauce, but the seitan was the most perfect, tender consistency that couldn't have resembled chicken more if it tried. If you're in the area, you definitely have to check this place out!

I know, I know, I keep promising, but I really should have a new podcast out soon and I was finally able to get the seitan noodle soup video up for you. Are you my friend on twitter? You should be.

Be back soon!

New Vegan Restaurant

2008-12-20T10:08:00.008-05:00

So, there's a new vegan restaurant here in Philadelphia. It's called Mi Lah Vegetarian and I had dinner there a few nights ago. All of the food was delicious and it's a bit more upscale than most vegan restaurants here in Philly. I mean, it's no Horizons, but it's certainly not far behind.

I had African Sweet Potato Patties and Pumpkin Dumplings for appetizers. Both were scrumptious. Unfortunately, I forgot to grab a picture before I gobbled them up. :(

I did happen to snag a picture of my entree, which was Jerk Seitan Skewers! Yummmmmmmmmmmy!!!!! And very spicy! Served over mango couscous.

Also, I forgot to get a picture of the desserts I had :( I tried the Chocolate Cake and Peanut Butter Custard, which was my favorite!! The Peanut Butter Custard almost had the consistency of warm cookie dough. They were both served with Temptation ice cream ;)

So, if you are in or around Philly, I highly recommend checking this place out.

Stay tuned for more Urban Vegan recipe testings and I promise I'll get a new podcast out soon and I have a video to put up for my seitan noodle soup!

Testing Recipes

2008-12-18T23:13:00.008-05:00

For my friend The Urban Vegan! If you haven't already heard, she is getting ready to publish her new cookbook, "The Urban Vegan: 250 Street-Smart, Animal-Free Recipes". We are practically neighbors, as she too lives here in Center City, Philadelphia! I'm super excited for her book release, which will be in late 2009, but even more honored to help test out the recipes for it! I have quite a few recipes to try out during the next couple of weeks, so I will be posting all of the pics and flavors of them all right here on my blog.

I started out by testing one of her fancy drink recipes, because you know I'm no stranger to alcohol, but also a fabulous diner-esque snack.

I made the spicy and flavorful spiced cider which was perfect to combat the bitter cold outside.

And I also made her version of chipped beef on shingles, sans the beef! YUM!

Here's her pic for a comparison.

So, that's all I got for now, but I am hoping to get some new videos up on my YouTube ASAP and also a new podcast before you know it! Stay tuned!