Eating Consciously

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

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 unt

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

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