Eating Consciously

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 ...

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...

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 sw...

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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!" ...

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? " Subscribe to Eating Consciously by Email I'm on Facebook too!

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, tama...