Eating Consciously

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 h

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 mediu

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. A

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 Net

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

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 w

I know I promised virtual blogging from the Animals Rights Conference 2009, which I've been at Don't miss another post! Subscribe to Eating Consciously by Email I'm on Facebook too!