Archives for June 2010

Vegan Baby Shower

June 28, 2010 by epicureanvegan

The Sister and her husband are expecting their second girl this October and when they came out for a visit from California, I wanted to throw them a baby shower. I went with a pink/brown theme instead of the typical cutesie pastels that I could only find in stores. I added a modern bird to the theme and I think it came out very classy. Plus, I used to be in the greeting card business, so it gave me an opportunity to put those old skills to use!

I got the tissue pom-poms from Michael’s craft store–a Martha Stewart project (so that means they were more complicated than they needed to be)…so after an hour and a half, I had 8 poms that I thought were pretty darn cute.

The Menu:

Since the shower was scheduled for after lunch and before dinner, heavy appetizers were the way to go:
Party Cheese Ball
Cucumber Sandwiches (recipe below)
Spinach Dip
Veggie Platter
Fruit Platter
Olive Tray
PB&J sandwiches (the mom-to-be had been craving them, plus the kids loved them)
Cranberry/Orange punch (recipe below)
Wine and Beer

And I have to admit that those yummy-looking cupcakes are not vegan–I wasn’t in charge of the portion, but that’s ok–considering 95% of guests there were not vegan, non vegan cupcakes were fine. Besides, the rest of the menu was vegan!

Cucumber Sandwiches
8-oz Tofutti cream cheese
1/2 C Veganaise
1 packet of Good Seasonings salad dressing mix
Bread slices
Cucumber, sliced thin

Combine the cream cheese, Veganaise and seasonings. I cut the crusts off the bread first, then spread both pieces of bread and added two cucumber slices. Cut sandwich into fourths. The filling has a little kick which I think really added to the sandwich.

Cranberry/Orange Punch
2 cups Apple Juice
2 (6-oz.) cans Pineapple Juice
1 (6-oz.) can OJ concentrate, defrosted
1 (12-oz.) can Cranberry Juice concentrate, defrosted
4 cups Club Soda, chilled
crushed ice

Combine juices and when ready to serve, add the club soda. Serve over ice.

Non-Annoying Shower “Games”

I bought several different sizes of onesies and fabric paint and guests had ball decorating them! I had my niece pick her favorite and that person won a prize.

Careful about putting dishes of jelly beans on the table with the paints–my niece added them to her creation! 🙂

During those late-night diaper changings, these will hopefully make the new parents smile or laugh. Guests had a great time getting creative!

The Look

On a simple brown tablecloth, I sprinkled on paper flowers that I got from Michael’s in the wedding aisle. Basically, I got two different shades of jelly beans, pink rock candy and displayed them in white dishes. I filled two juice glasses with two layers of jelly beans and stuck the rock candy in it. I also used a small plate for other rock candy I found.

When I saw these cocktail napkins in a store in Boulder, I had to have them for the shower! They fit the theme perfectly!

I bought two cylinder vases (again, from Michael’s) for about $3 a piece and filled the bottom with clear glass rocks and got some beautiful pink flowers that I cut short and placed inside with water. They flanked the cute cake stand.

Overall, it was a fun shower filled with great food, friends, and family and I got my “party-hosting” fix for sure.

Feast On This!

June 25, 2010 by epicureanvegan

Serving Up an Endangered Species

This story really struck a chord with me and I wanted to share it with all of you. In honor of World Cup, Cameron Selogie, owner of Il Vinaio restaurant in Mesa, AZ is serving burgers made with lion meat. The burger is a limited edition, costing patrons $21, a cost not nearly as damaging as the one to the endangered species.

Selogie claims that meat comes from a free-range farm in Illinois, but gee, guess what? No one can seem to find this farm. Who in the heck raises lions for meat in the U.S. anyway? I actually hope that this a publicity thing and that there isn’t a Simba in the burgers at all. Selogie is obviously experiencing the wrath of animal rights activists from all over, which he can’t fathom. “Frankly, I’m a little shocked with all the problems in the world today, with the oil spill and immigration, that people have this much time to talk about 10 pounds of lion meat,” he said. What a tool.

UPDATE June 30, 2010: Selogie is now questioning whether the meat he received is even legit, meaning, was it hunted or farm raised in this mysterious Illinois farm. Serving lion meat is completely legal in the US and African lion is not in fact endangered, like it’s Asiatic cousin. Selogie bought the 10 pounds of lion meat from what he says is a Phoenix-based wild game distributor. The meat came from a shipper in Illinois. The owner of this company, Richard Czimer, claimed that the meat was inspected by the USDA, but according to the USDA, they had not done so. Czimer was even in jail in 2003 for illegally selling tiger and leopard meat. No one really knows where exactly the meat has come from–whether it came from circus lions, farmed, or shot in the wild. Either way, it’s absolutely horrible. And Selogie is still a tool. So is Czimer.

What’s in Your Kid’s School Lunch? And Why?

Since kindergarten, my son has taken his lunch to school. Not because he was always a vegan (that only happened several months ago), but have you seen the crap they serve?! I mean, I think we all remember those days at the school cafeteria where the cheese on the pizza never moved and the chicken nuggets were like eating seasoned sponges. After watching Jamie Oliver’s Food Revolution, I fell in love with him. Even though he’s not a vegan, I commend him for trying to get changes made in American school lunches. The Obama’s are taking this very serious, too, and that gives me hope.

The USDA has guidelines that date back to 1995 that schools must abide by, or they lose their federal funding. The government buys surplus commodities at a discounted rate that are ordered way in advance. They have to get eaten. So who gets all the frozen, processed crap? Your kids. And the even tougher part is that the healthier food costs more and will kids even eat it? To me, it’s a vicious cycle if something doesn’t change.

Read can read more about this at VegNews and get the full scoop.

Who Cut the. . .spinach?

Ok, so we’ll end today’s post on a lighter note. I’m just gonna say it—vegans can be a gassy bunch. It’s a common issue with vegans and vegetarians since we consume a large amount of fiber from vegetables and grains. When you’ve consulted the doc and you know it just all that excess fiber, you may have to make some changes.

Drink lots of water. I have never been a very good water-drinker, but I have seen the light and drink between 64 and about 82 ounces of water a day and I’ve noticed a big difference, so water retention can also be a issue.

Know your fiber. Dietary fiber is the edible portions of plant cell walls that are resistant to digestion and extremely beneficial component of our diets. With this fiber, you feel fuller longer. Soluble fiber forms a gel-like substance and swells when mixed with water. It helps moderate blood glucose levels and lower cholesterol. Good sources of soluble fiber include oats and oatmeal, legumes, barley, fruits and vegetables (especially oranges, apples and carrots). Insoluble fiber does not absorb or dissolve in water and passes through our digestive system in close to its original form. Insoluble fiber offers many benefits to intestinal health, including a reduction in the risk and occurrence of colorectal cancer, hemorrhoids, and constipation.

Process of elimination. Maybe there is just one thing you’re eating that causing the problems. Soy is said to sometimes cause bloat and gas. Go without it for a few weeks (which would be a monumental task for me)! Cut out white flour, or white rice. Switch to whole wheat pasta. And keep a food diary–you’ll be amazed at the patterns you’ll find and it may be easier to pinpoint the culprit.

Be good to your belly. Take a probiotic. Good Belly is a vegan juice loaded with probiotics and help keeps our bodies’ bacteria balanced. It works. And, it tastes good! You can get it at most health food stores and I buy them in small single-serve shot-like glasses, but they also come in quarts.

To become vegetarian is to step into the stream which leads to nirvana.

— Buddha

Summertime Vegetable Marinade

June 24, 2010 by epicureanvegan

There is nothing like some grilled veggies during the summer. It’s the Husband’s birthday so he wanted this recipe–which was served with Israeli couscous. You can serve the veggies as they are, or in a pita or tortilla. Skewer them or use a grill basket, like we did.

INGREDIENTS:
Marinade:
2 large cloves garlic, minced
1 C vegetable oil
1/4 C soy sauce
1/4 C vegan Worcestershire sauce
1/4 C Dijon mustard
1/4 C fresh lemon juice
1-2 tsp coarsely ground black pepper
Veggies:
I used:
3 bell peppers (1 red, 1 yellow, 1 orange)
1 large yellow onion, cut into large pieces
3 small zucchini, sliced into 1/2″ pieces
15 mushrooms, slice in half

DIRECTIONS:
Combine all marinade ingredients in a gallon-sized zip lock bag. Add veggies, but I recommend marinating the mushrooms in another bag because you’ll probably want to throw those on the grill last since they’ll cook fast. Refrigerate and turn bag halfway through marinating time.

Grill on medium heat (350 degrees) for 20-30 minutes, or until desired tenderness, adding the mushrooms about the last 8-10 minutes of cooking.

After dinner, we enjoyed a perfect night of kayaking–the lake was like glass–the ideal conditions.

Recipe source: Creme de Colorado cookbook

Israeli Couscous with Pine Nuts and Parsley

June 24, 2010 by epicureanvegan

This has so many fantastic flavors that mesh beautifully together. I used a Trader Joe’s brand of Israeli couscous, but any will do. The recipe is actually from the back of the box and really didn’t take much time to prepare. I was never a really big fan of regular couscous and it’s grainy texture, but Israeli couscous is more like a tiny pasta–love it! It’s already a new favorite at the homestead.

INGREDIENTS:
3 Tbs butter, divided (Earth Balance)
1/2 C pine nuts
1/2 C shallots, finely chopped
1-1/2 C Israeli couscous
1/2 large cinnamon stick
1 fresh or dried bay leaf
1-3/4 C vegetable broth
1/2 tsp salt
1/4 C parsley, minced (I just chopped it)
zest of 1/2 lemon (I didn’t have so I just used about 1/2 tsp of lemon juice)
1/4 C raisins (optional–and I didn’t use)
Black pepper, to taste

DIRECTIONS:
Melt 1 tablespoon Earth Balance in a saucepan over medium-low eat. Add the pine nuts and stir until golden brown. Transfer to a small bowl.

Melt remaining 2 tablespoons of Earth Balance in the same pan over medium heat. Add shallots and saute until golden. Add couscous, cinnamon stick, and bay leaf and stir often until couscous browns slightly. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender. (This took less than 10 minutes). Remove from heat (this is where I fished out the bay leaf and cinnamon stick and discarded them) and stir in parsley, pine nuts, and lemon zest. Add the raisins for a savory sweet taste. Season with black pepper to taste.

Enjoy!

Breakfast Frittata

June 23, 2010 by epicureanvegan

I absolutely love to cook in the morning, but I rarely get a chance to do so. But when I saw this recipe from Kelly at Vegan Thyme, I knew I had to make the time. It’s easy to make and you can use your favorite ingredients. (It’s a great recipe for cleaning out the fridge)!

INGREDIENTS:
Crust:
1 small pkg. sliced mushrooms (about 1-1/2 cups)
1 small onion, diced
3/4 C crackers, broken into medium-sized pieces
1 garlic clove, minced
Olive oil
A couple dashes of: thyme, rosemary, parsley, and smoked paprika
Filling:
I peeled and diced up three small potatoes, half a red bell pepper, and about a cup of diced red cabbage. Feel free to use whatever you’d like —maybe some hashbrowns, zucchini, artichokes, tempeh bacon or spinach.
Salt and pepper to taste
Vegan cheddar, shredded

DIRECTIONS:
Preheat oven to 350. In a large pan, heat olive oil, then add garlic. Saute mushrooms and onions until soft and tender. Season with thyme, rosemary, parsley, and paprika (or your favorite spices). Pour into a pie plate and press down with a spoon to create a crust. Layer on crackers and some cheese.

In the same pan, saute the potatoes, cabbage, and bell pepper.

Season with salt and pepper and cook, covered for about 10-15 minutes, stirring occasionally. Don’t worry about cooking it all through since it will be in the oven. Pour onto the crust.

Then another layer of cheese. (Moe came to investigate what I was doing):

Bake uncovered for 25 minutes. Let cool for about 5 minutes before slicing into it. Enjoy! Thanks, Kelly! This is a fabulous recipe!

Spring Rolls with Peanut Dipping Sauce

June 21, 2010 by epicureanvegan

These have always been a favorite of mine and are great for a big crowd. I won’t lie—there is a bit of prep work. Fortunately, you can chop up ingredients either earlier in the day, or even the day before. It also doesn’t hurt to enlist some help. The recipe is inspired by The Vegan Table, but I deviated off her recipe a bit and made some changes. These are definitely worth the work and can be served as an appetizer or light meal (depending on how many you put away)! 😉

INGREDIENTS:
20 rice paper wrappers
8-oz rice noodles
14-oz extra firm tofu, drained, pressed and cut into strips
1 large cucumber, peeled and cut into strips
3 large carrots, peeled and grated
1 can water chestnuts (I steamed them for about 10 minutes, but that’s optional)
1 cup fresh basil leaves
1/2 C fresh mint leaves
1 cup chopped peanuts
2 avocados, sliced thin (optional)
Peanut Dipping Sauce:
1/2 C peanut butter
1/4 C water
3 Tbs tamari soy sauce
2 Tbs lime juice
1 garlic clove, minced
1 Tbs ginger, minced

DIRECTIONS:
Saute the tofu in a pan with a bit of oil:

Cook noodles according to package instructions. Rinse with cold water. In a pie plate or other large plate, add some warm water and place a rice wrapper in it–let it absorb the water for about 30-45 seconds. Lay it onto a clean, dry surface and add another sheet to the plate of water so it’s ready to go when you’re done making the first roll.

Layer on noodles, carrots, tofu, cucumber, peanuts, water chestnuts, avocado (if using), 2 small basil leaves, and one mint leaf.

I found that it’s best to tightly fold over one side (top), then fold each side (on the left and right), then fold remaining side (bottom). Place onto a large platter. I got roughly 18 rolls.

Peanut Dipping Sauce:
Blend all ingredients. I used a food processor. The sauce is a little thick for my taste, so I added some more water. I think it’s easiest to spoon the sauce onto the rolls, otherwise, the innards will fall out. Slice in half to serve as appetizers or enjoy as they are!

Sauce recipe: The Vegan Table

Vegan Vacation: Boulder, CO

June 21, 2010 by epicureanvegan

You know how boring it is being subjected to watching peoples’ vacation photos? Agony, right? Well, I promise not to bore you with mine–there’s food involved! I think it’s also good to see that even when traveling, it’s not hard to eat out and vacation as a vegan. Many restaurants and hotels are catching on and being more vegetarian/vegan friendly. I’m just glad we did enough hiking to work off all the delicious food!

We spent 3 nights, four days in Chautauqua Park in Boulder, Colorado. It’s a small community made up of restored, turn-of-the-century cottages, a historic dining hall and even an auditorium where many big names come to play. Right out your front door are the Flatirons and some absolutely outstanding hiking.

Our cute little one-bedroom cottage:

Our first night, we didn’t get in until 7pm, so we dined in the fabulous screened-in front porch with some vegan favorites and wine:Savory Tofu Spread, Wayfare Foods We Can’t Call it Cheese, (check out my review of WCCIC spreads), Gardein “Chicken” Tenders with vegan ranch, and some vegetable spring rolls.

Day Two:
We decided to hike the 1.8 miles to Pearl Street where you will find the most wonderful breakfast place on the planet (13th and Canyon). The Boulder Dushanbe Teahouse. (Good thing, it’s downhill, bad thing, it’s uphill on the way back)! But it’s a beautiful trek through tree-lined streets of Craftsman bungalows. Anyway. . . over 40 artisans created the Persian design motifs throughout the restaurant–it’s quite stunning.

So obviously, they have fantastic food and will substitute any egg dish with tofu–so I opted for the Greek Tofu scramble with olives, spinach and tomatoes along with their yummy fried potatoes and biscuit. It was to die for. Perfect combo of protein and carbs for that uphill 2 mile hike back up to Chauatauqua.

2 minutes later. . .breakfast carnage:

Needless to say, it was delicious! I highly recommend the teahouse for the food, the beauty of the place, the wonderful teas, and the great service. We’ve been there several times and it’s a must whenever we visit Boulder.

So after our trek back, we took advantage of the great access to hiking and picked one of the many trails surrounding the Flatirons. It was hot, but once we got inside the tree coverage, it was peaceful and quite gorgeous. You could see for miles:

And check out the Ode to Cairns: I’ve never seen anything like this in my life! All it would take is one ornery kid to come through here. . .

This was all before 12:30!! So we were ready for a little rest and relaxation. Chautauqua has quiet hours from 1-3 daily, and since we’re not loud folks, we can appreciate that. The place is surrounded by beautiful park areas, so we picked one just down the street from the cottage:

Which was also right by the cute Community Cottage that actually was reserved, so we couldn’t go in–but how gorgeous is this place?!

Wine and Gin:

After about 3 hours of lounging, drinking wine, playing cards, and snacking, we were hungry for some real dinner. As if the hike down the road and hiking in the mountains wasn’t enough, we decided to walk back down towards Pearl street (this time a little less than 2 miles away at 13th and Pennsylvania) to The Sink, one of our favorite restaurants for dinner.

It’s a few buildings down from the Fox Theatre where we’ll see my favorite musician, Pete Yorn when he comes for a visit.

Anyway, The Sink is a local favorite with their low, grafittied ceilings and cartooned walls.

They feature quite a few vegetarian entrees and I got the Bowtie Pasta with Roasted Veggies and Pesto. It was awesome!

We calculated we walked/hiked about 10 miles this day–made it easier to pig out when we did eat!

Day Three:
After a breakfast of potato cakes and English muffins at the cottage, we were fueled for a trip back down to Pearl Street, but this time there was a farmers’ market to explore (right in front of the teahouse). It was HUGE, offering everything from veggies, fruit, herbs…you name it. It was fun to walk around and enjoy the smells and sunshine.

We spent the day on Pearl Street, the downtown part of Boulder with several blocks of shops, restaurants, and street performers. It is the perfect place to also people watch.

The shops are unique and there is something for everyone. One of our favorites is a kite shop, Into the Wind:

All that shopping made us very hungry vegans, so after perusing the many posted menus outside eateries, we stopped at Centro, a very popular Latin-themed restaurant with a nice patio.

For an appetizer, we went with their salsa sampler and got a couple of drinks (white wine sangria and the Husband got a grapefruit margarita).

There weren’t many vegetarian options, but this one caught my attention: Wild Mushrooms with Swiss Chard and Jicama. Can you believe, they even had Daiya cheese for this? It was delicious!

We walked off lunch a bit more by cruising through some more shops, but after some much-needed cloud cover, we hiked back to the cottage. We brought out the cards and wine again and enjoyed the front porch, as well as the serene quietness.

So here’s a first for us. . .we bought boxed wine! I know, I know, but before you roll your eyes, I have to say, it was pretty darn good! (As the Husband says, I have Jedi drinking skills, so I would know). Not only do you get 4 bottles of wine for the price of about 2, it is a lot more environmentally friendly since it eliminates the need for glass bottles, and they use recycled cardboard. Not only that, it doesn’t require the extra cost of shipping materials since there’s no worry about breaking bottles. We liked Black Box Malbec:

For dinner, we went with taco salads made with Boca Meatless Crumbles. So easy and light–perfect for a quick summer meal. Also, leftovers make great nachos–add some vegan shredded cheese, Tofutti sour cream and salsa and you’re done! (It was the Husband’s 10pm snack).

After dinner, we were crazy enough to go hiking. . .again. This time, it was about 7:30pm, so it was pleasant weather and the trails were pretty empty of people.

These steps took you from the cottages to the trails—2 minutes!

Day Four:
Yes, it’s almost over.

We got up, had a little breakfast at the cottage, packed up, stopped at Starbucks and headed out. We stopped in Estes Park where we tied the knot several years ago and visited the inn where it all started—the Baldpate Inn.

It’s this rustic 80+ year old inn that features a key room–thousands and thousands of keys from all over the world. They are in the process of cataloging all the keys–a monumental task that I hope they’re paying these people a ton of money to do!

They serve soup, salad and desserts and is only open May through October. I went with a salad and muffin–unfortunately, the soups either had meat or milk.

So that concludes the Vegan Vacation in Boulder–it was so much fun and I hate to be back to reality, but that’s the way it goes. It was great while it lasted. (Thanks for making it this far with me)!

Have any of you ever been to Boulder? Lucky enough to live there? What are some of your favorite Boulder haunts?

Feast On This!

June 18, 2010 by epicureanvegan

Just Say No. . .To GMOs!

That’s what the great people at nongmoproject.org want you to do as well as food producers. They are a non-profit organization made up of consumers, farmers and manufacturers who want to ensure products fall below the .9% of GMO threshold and they want consumers to know it. So they created a seal to stick on products that get a passing grade, which you’ll start seeing this summer.

I have found that it is getting easier and easier to find non GMO products on grocery store shelves these days and I sure appreciate what the Non GMO Project is doing to help. Check out their site to learn more about their endeavors and what you can even do to help out.

Got a Raw Rug, Yet?

Husband and wife team, Todd and Meg van der Kruik of Union 18, make the most amazing rugs from recycled carpets! The rugs are gorgeous and one-of-a-kind! Here’s what they say:

“The beauty, richness and elegance of the whole can only be realized once the search for the parts is complete. Each piece is gathered, grouped and assembled without expectation. Pulled from the thousands of pounds of waste left behind as a result of the manufacturing process, it is only a vision that guides the search. Rooting out, uncovering, liberating each castoff to form something new, unique and extraordinary. The colors and textures must be found, not created. Only then can they truly exist. “

As soon as I realized that I didn’t need meat to survive or to be in good health, I began to see how forlorn it all is. If only we had a different mentality about the drama of the cowboy and the range and all the rest of it. It’s a very romantic notion, an entrenched part of American culture, but I’ve seen, for example, pigs waiting to be slaughtered, and their hysteria and panic was something I shall never forget.

–Cloris Leachman

Savory Tofu Spread

June 16, 2010 by epicureanvegan

Yum. That’s all I really have to say. Okay, really yummy. This is now one of my new favorite appetizer spreads–you would think this is loaded with cream cheese or goat cheese–it’s so creamy and flavorful. Like cookie dough, I’d like to just eat it with a spoon.

INGREDIENTS:
1 medium yellow onion, roughly cut (not sure what this looks like, so I just chopped it up–going in a food processor anyway).
3 whole garlic cloves, peeled
1 tsp salt
3/4 C vegetable broth, divided
1/2 tsp thyme
1/2 tsp sage
1/2 tsp minced fresh rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
12 oz extra firm tofu (not silken)
1/4 C light or white miso
1 tsp lemon juice (optional–I added it for a little extra flavor)

DIRECTIONS:
In a saute pan, combine onion, garlic, salt, and 1/4 C vegetable broth until onion starts to soften and turn translucent, about 5 minutes. Add thyme, sage, rosemary, basil, oregano, pepper, nutmeg, and remaining 1/2 cup vegetable broth.

Cover and cook until liquid evaporates and onion and garlic are very soft and light brown, about 20 minutes (for me, this took only 10 minutes). Remove from heat, and let cool to room temperature.

Add the tofu, miso, and cooled onion mixture to a food processor or blender, and blend until smooth. This is where I added the teaspoon of lemon juice. Makes 2-1/2 cups.

Serve with crackers, hearty bread like toasted slices of a baguette or vegetables. Enjoy!

Recipe source: The Vegan Table

Product Review: Field Roast’s Smoked Apple Sage Grain Sausage

June 13, 2010 by epicureanvegan

As you probably all know. . .I love Field Roast. I’m always so impressed with how those folks can make such a tasty, satisfying meat alternative that is also good for you. These sausages taste very similar to their Celebration Roast and regular Field Roast, but in a bratwurst form.

After removing the plastic casing with kitchen scissors, we grilled these guys for about 15 minutes on low. They do get a little dry on the outside, but stay moist and very sausage-like inside. Made mostly of Yukon Gold potatoes, apples and rubbed sage, these don’t need a lot of fixings, but I opted for the old standbys (ketchup and spicy mustard). Use your own favorite toppings (but I think sauerkraut would overpower the flavor of them). Go unconventional with maybe some sliced avocados and vegan jack cheese. . .get creative.

They also recommend browning in a saute pan with some oil over medium heat, or break it up and use in sauces, stir-frys, and scrambles. (Just don’t over cook)!

So here’s the other great news: They have 10 grams of fat, and only 1 gram of that is saturated fat. Impressive! A Johnsonville Brat has 22 grams of fat and 8 grams of saturated fat! Blech. And get this—these sausages have no cholesterol! Where the real deal brat has 60 mg and also more sodium. Here’s the kicker. . . (I love telling non vegans who give me hard time about protein) . . .these Field Roast sausages have 26 grams of protein per link where a cancer-licious brat has only 15! For 240 calories, you too, can get as excited about these as I am. 🙂

Ingredients: Filtered water, vital wheat gluten, expeller pressed safflower oil, nonsulphered dried apples, yukon gold potatoes, naturally flavored yeast extract, onion powder, barley malt,garlic, natural hickory smoke flavor with torula yeast, sea salt, spices and rubbed sage

Vegan Baby Shower

The Menu:

Non-Annoying Shower “Games”

The Look

Feast On This!

Serving Up an Endangered Species

What’s in Your Kid’s School Lunch? And Why?

Who Cut the. . .spinach?

Summertime Vegetable Marinade

Israeli Couscous with Pine Nuts and Parsley

Breakfast Frittata

Spring Rolls with Peanut Dipping Sauce

Vegan Vacation: Boulder, CO

Feast On This!

Just Say No. . .To GMOs!

Got a Raw Rug, Yet?

Savory Tofu Spread

Product Review: Field Roast’s Smoked Apple Sage Grain Sausage

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