Eating Consciously

W ell, Thanksgiving is here! And it's time to celebrate the harvest and enjoy our vegan feasts. Here is a tofu turkey we had a few nights ago for dinner called simply, Tofu Turkey: It was very delicious, but almost too cute to eat! Last night I conjured up the energy to prepare all of the Thanksgiving dinner ahead of time, so I could sleep in a little this morning :). Here's my Thanksgiving menu... Field Roast! Cranberry-Blueberry Orange-Ginger Relish Maple Glazed Yellow and Orange Carrots Mashed Sweet Potatoes with Pecans and Golden Raisins Roasted Tofu and Brussels Sprouts with Sun Dried Tomatoes Here is a photo of everything plated up: And let's not forget dessert! Chocolate Gingerbread Cookies with "Ice Cream" Pumpkin "Cheesecake" Custard I do intend on putting out another podcast episode and some more videos very, very soon. Just be patient! :) Enjoy the holiday and remember all of the turkeys whose lives were mercilessly taken in order the tickle

Without turkeys, but with an abundance of amazing food, drinks, family and friends! I don't think I'll get all my Thanksgiving recipes up before the holiday, but I will certainly get them all up eventually. This past weekend my partner and I went up to Farm Sanctuary to celebrate Thanksgiving FOR the Birds! It was amazing. Although, the five hour trek up there made us both delirious by the time we arrived, as you can see in the video I posted to document the adventure. For starters, my Smart got a flat tire so we had to switch cars, then we got pulled over, and finally we arrived late to the wrong location and had to back track all the way to the feast, but we luckily made it there in just the nick of time and didn't miss out on any of the festivities. The vegan potluck dinner was fun and interesting, I brought my latest obsession, my Pumpkin Bread Pudding . I swapped out the currants with cranberries. Yum!! Finally, we headed off to Manhattan which was another fiv

As much as I am really big on staying away from processed foods as much as possible, I support them 100%, especially when they help non-vegans to be able to go vegan without having to transition so rapidly to a diet that is slightly different in taste than the meat and dairy they are used to. Let's face it, there are some pretty damn good alternatives out there right now, and I'm not afraid to admit as my life become even busier, I have been enjoying their convenience more often than I'd like to admit. I've been really big into getting the pre-made whole wheat pizza crusts from Whole Foods and putting a variety of veggies, Tofurkey sausage, and Vegan Gourmet mozzarella on them lately. Here's a slice served with some swiss chard: MMM..... ....and vegan cookies!!! My Whole Foods store has these giant oatmeal-raisin sandwich cookies that are probably about 9 inches across with about 1 inch thick of filling in the middle! They are so unhealthy, but I need to indulg

As much as I am really big on staying away from processed foods as much as possible, I support them 100%

Heck yes! I got my new flip video camera and I'm freakin' excited! I can't wait to take it with to Farm Sanctuary next weekend. I also can't wait to do some better quality cooking videos for all of you. Expect some really random videos too ;) I am extremely overwhelmed with work right now, but I had to get a quick clip up for your viewing pleasure...Enjoy! Me making an Absinthe drink Be sure and check out all my videos over @ YouTube!

MMM....delicous! I loved this casserole I came up with the other night. I decided to experiment with a twirly brown rice pasta, but certainly use whatever pasta you have on hand... Lasagna Casserole 1/2 lb pasta (1/2 bag) 1 can tomato sauce 1 batch tofu ricotta recipe 1 bunch spinach 1 tbs olive oil salt and pepper 1 clove garlic Preheat oven to 350 degrees. Begin cooking your pasta. In a pan, saute the spinach with garlic, olive oil, salt and pepper. When cooked, add tomato sauce. Drain cooked pasta and toss with spinach and sauce mixture. In a 9" baking pan, put a layer of the pasta, then put some dollops of the ricotta. Repeat this process until all ingredients are used up. Place into oven for 45 minutes. Yum!! You'd swear there was diary in this.

I never liked meatloaf as a kid. Who would?! Yuk! But I do enjoy this version I came up with. Feel free to add your own traditional meatloaf spices to make this dish your own! "Meat Loaf" 1/2 C red lentils 1/2 C quinoa 1/2 C oats 1/2 C amaranth 1/2 C buckwheat 1/2 C millet 1/4 C tamari ground black pepper 1/4 tsp sage 4 C water Topping: 1/2 C organic ketchup 2 TBS maple syrup Add all of the grains, lentils, tamari, spices, and water into a large pot. Bring to a boil and turn heat down to medium. Allow to simmer, stirring frequently, until water has been absorbed. Mixture should be mushy and thick. Pour into a 9" bread loaf pan and place into a 350 degree oven for one hour. Turn out into a parchment-lined baking sheet. Mix together ketchup and maple syrup. Pour over meat loaf. Place into 350 degree oven for an additional 30 minutes. Should come out crispy on the outside, but will be nice and "loafy" on the inside! Don't forget to serve with a s