epicureanvegan, Author at Epicurean Vegan

Feast On This!

October 22, 2010 by epicureanvegan

Lady Gag-Gag

I’ve tried to avoid anything regarding this because I’m sure it was all about publicity,but when the Sixth Grader heard Lady Gaga’s comments on Ellen about the “dress”, I couldn’t ignore it anymore.

“Well, it’s certainly no disrespect to anyone that’s vegan or vegetarian….I, as you know, am the most judgment-free human being on Earth,” said La Gaga. “However, it has many interpretations — but for me this evening it’s that if we don’t stand up for what we believe in, if we don’t fight for our rights, pretty soon we’re gonna have as much rights as the meat on our bones.”

First of all, if you can decipher what the hell she is saying, then you’re one-up on me. Whose rights is she referring to? Certainly not the animal’s. Of course she has the right to wear what she wants, but what was the point of this? Could she not have expressed “her right” in another, less offensive and disgusting way? Or am I taking away her right by saying that? And then did she really need to wear it again and parade in front of a vegan (Ellen)?

Apparently, however, she has a “beef” with fur and while wearing a Kermit outfit, said:

“…. I really loved this one in particular because I thought it was commentary on not wearing fur, ’cause I hate fur and I don’t wear fur. We were all laughing in the house about how it looks like a pile of dead Kermits.”

She makes about as much sense as a back pocket on a shirt. Actually I don’t think sense has anything to do with it–it’s called hypocrisy.

VeganMoFo Time!

That is, Vegan Month of Food! Vegan bloggers are encouraged to blog everyday in the month of November about everything vegan. I think I’m up for the challenge! Post Punk Kitchen came up with the idea based on NaNoWriMo (National Novel Writing Month–also in November). Since I already have my hands full with a nonfiction writing project, I’ll have to skip NaNoWriMo this year, but I think I can handle VeganMoFo.

And don’t forget, November 1 marks the beginning of Vegan World Month, so host a fabulous vegan feast for your friends and loved ones!

“I eat everything that nature voluntarily gives: fruits, vegetables, and the products of plants. But I ask you to spare me what animals are forced to surrender: meat, milk, and cheese.”

-Author Unknown

Stuffed Bell Peppers

October 19, 2010 by epicureanvegan

Okay, I wasn’t kidding when I said I was going to make stuffed peppers. We happened to get a TON of green bell peppers from our CSA yesterday:

This is just a third of what we received–the rest went to my 2 other neighbor who share in the CSA with us.

I guarantee you will LOVE these stuffed peppers. I debated on what to put in them, but when it came down to it, I wanted to make them as simple as possible. As the Sixth Grader said,”These are cooked perfectly; they cut like butter!”

INGREDIENTS:
11 small bell peppers, or 6-7 large peppers
1/2 C Arborio rice (risotto)
3/4 C water
1-1/2 tsp Earth Balance margarine
4 C fresh spinach, chopped small
1 large tomato, diced
6 -oz Tofutti cream cheese
1 tsp cumin
1 Tbs dried minced onion
1/2 C Tofutti sour cream
1/4 C fresh cilantro, finely chopped
1 Tbs lime juice
1/8 tsp garlic salt

DIRECTIONS:
In a small saucepan combine water, rice, and butter. Bring to a boil, stir, and cover for 15-20 minutes. Preheat oven to 375. Wash the peppers and cut the tops off. Clean out the insides of seeds and other innards.

Combine cream cheese with cooked rice (in the same pan) and blend thoroughly. Since the rice is warm, it’ll make it easier to to blend. Stir in cumin and minced onion. Add spinach and tomatoes and combine well.

Fill each pepper with the rice mixture. You can pack in quite a bit of the rice mixture, just press down with a spoon—pretend you’re stuffing a sleeping bag into its stuff sack. Place in a 8″ square pan.

I had about 3/4 C of left over rice mixture, but if using larger peppers, you can probably squeeze it all into those.

Bake covered for 40 minutes. Uncover and bake another 5 minutes. While these are baking, combine sour cream, lime juice, cilantro and garlic salt in a small bowl.

Add a few dollops of the sour cream mixture on top of the pepper servings and enjoy!

Potato-Spinach Bake and Pesto Pizzas

October 17, 2010 by epicureanvegan

I stared at a bag of small red potatoes, wondering what I should make with them before they go bad (and before getting more tomorrow from our CSA). It’s hard not to think of comfort food when making something with potatoes, so I threw together an easy casserole using stuff just sitting around in the fridge and pantry. I was going to make just regular garlic toast with some pesto butter, but the Sixth Grader had the idea to make little pesto pizzas and they were amazing!

INGREDIENTS:
Olive oil
2 cloves garlic, minced
4-5 C red and/or russet potatoes, diced
5 C fresh spinach, chopped
8-10 mushrooms, quartered
1-1/4 C Tofutti sour cream
1 C vegan cheddar, divided
1/4 C almond milk (or other nondairy milk)
1-1.8 oz pkg. leek soup mix
2 Field Roast Italian Sausage links, diced (optional)
Pesto/tomato pizzas:
2 round flat breads, each cut into fourths
1/4 C pesto
1/3 C Earth Balance margarine
1 /2 large tomato, thinly sliced
3/4 C vegan mozzarella, shredded
Olive oil
Garlic salt

DIRECTIONS:
Preheat oven to 350. Heat olive oil and garlic in a large skillet. Add potatoes and cook until somewhat soft, about 10-15 minutes. In the meantime, combine the sour cream, 1/2 a cup of the cheddar, milk, and the leek soup mix. If using, add the Field Roast to the skillet and cook just a few minutes.

In a large mixing bowl, combine the potato mix, spinach, mushrooms, and sour cream mixture. Pour into a 9×13″ baking dish, cover, and bake for 40 minutes.

Add the rest of the cheese and bake uncovered until cheese melts, about 2-3 minutes.

To make the pesto pizzas, preheat broiler on high. Combine pesto and butter in a small bowl.

Brush flat bread with olive oil and sprinkle with garlic salt. Spread about a tablespoon of pesto onto flat bread pieces, then some cheese and a tomato slice.

Place under the broiler about 3 minutes, or until they begin to brown. Enjoy!

My (Vegan) Retreat: Sylvan Dale Guest Ranch

October 17, 2010 by epicureanvegan

That’s right. A vegan on a guest ranch. Should I be boycotting this place? They do in fact raise and sell beef, after all. Well, I decided not to be hostile—I just don’t see the point. I did however (I’m pretty sure) convert one fellow writer in our group to go veg–she was quite intrigued and decided to give it the ol’ college try. BUT. . .if you are going to eat meat, Sylvan Dale‘s beef is raised with no hormones, antibiotics, and free range. The ranch has also been as “green” as possible since 1946 and was awarded the 2008 Environmental Business Award and the 2008 Conservationist of the Year. They are also certified with the Green Hotel Association and the GenGreenLife.

This is the 3rd year that the Northern Colorado Writers Association has done this retreat, but this was the first time I’ve attended it. There were 13 of us this year—every spot was filled. It was about getting away from the daily grind of motherhood, wifehood, laundry, cooking, dog-walking, etc. and focus on those other aspects of my life. Writing (and relaxing). It was a much-needed trip and we couldn’t have asked for a better weekend. The Sylvan Dale Guest Ranch sits along the Big Thompson River and is located just west of Loveland, Colorado, not too far from Estes Park and Rocky Mountain National Park. The staff seemed genuinely welcoming and kind; willing to go above and beyond. The weather stayed in the upper 70s, not a cloud in the sky and was ideal for grabbing a chair in the yard:

Lounging on the deck:

Or parking it on a rock:

I partook in each one of these. It is the perfect place to get work done and enjoy the scenery at the same time. With quiet hours enforced, we had no excuse but to get to it and write. For a little inspiration, we had some very clever and fascinating “river art” to ponder:

We arrived at 3:00 on Friday and had a little while to get settled, meet up with the rest of the group and compile all the snacks we all brought to put in the kitchen. I brought almonds, pretzels, and some granola bars. We were lodged in the Bunkhouse, a 2-story building with 13 rooms, a gathering area with a fireplace and a small kitchen, but a loft area and covered deck.

I loved my quaint room where I could hear the river rushing by:

The bed, ultimately turned into my work space:

Even though there was a perfectly nice desk in the room:

I have to spread out. Lots of papers, research, snacks, music, cords, etc. Need room. When I write fiction, I don’t nearly need the space, but my current project is a nonfiction endeavor that requires me to sprawl out. Or maybe I’m just messy.

Of course, as writers, we’re told how important it is to read, read, read and even though I wanted to finished this book before I left, I ran out of time. It was a total page turner and I didn’t want to wait until I got home to finish it. Still Missing by Chevy Stevens—it’s actually an advanced reader copy I picked up for free at a book sale and I loved it—very impressive for a debut novel. In fact, I just found out it’s on the NY Times Bestseller’s List and a movie may be in the works.

Once that was out of way . . . it was on to dinner!! A few weeks prior to the retreat the director of the NCW talked to the kitchen staff about my dietary needs–I was sure I’d be bringing up all of my own food, so I was thrilled when they said everything would be taken care of. It was buffet style where I grabbed some wild rice, steamed broccoli (which was done to perfection), salad and as a main dish, the chef prepared for me a marinaded, baked, portobello mushroom with tomatoes.

It was delicious! For dessert, they brought a little bowl of strawberries and blueberries–nice finish to a great meal:

That night, we had a rip-roaring game of Bananagrams. Have you played this game? I hadn’t until that night and I think I shocked my fellow writers with how fiercely competitive I am when it comes to games. I’ve never been athletically-inclined, so my competitiveness has to be channeled somehow . . .

And btw, Patricia Stoltey (who is also in my writers group, The Raintree Writers), attended the retreat—checkout her books Prairie Grass Murders and The Desert Hedge Murders. Be sure to visit her website.

Breakfast was again a buffet style where there they offered cereal (with soy milk), fruit, toast, and then brought out eggs, sausage (blech) and hashbrowns. I had a filling breakfast of peanut butter toast, fruit and a huge pile of hashbrowns—everything was yummy. (Sorry, no pic–but I’m sure you can picture it)!

All of Saturday was a writing day. 9:00am-5:00pm. We lucked out with weather, so finding a quite spot along the river, under a tree, or on the sunny deck, was ideal. The ranch had just gotten wireless internet, so I wanted to avoid my room as much as possible so I wouldn’t be tempted to goof off. I parked it here for a few hours:

Since we had a kitchen in the area we were staying, lunches consisted of sandwich stuff, so I brought up some St. Ives ham, Tofutti cheese slices, and some Vegenaise. There was hot veggie soup brewing so I filled up a bowl, made a lovely vegan sandwich and added a few chips on the side. Then it was back to writing. If we saw another retreat member diligently typing away, we could only whisper—if we even talked at all. It was almost eerie how quiet it was, but then again, that’s what a writer’s retreat is all about. Once we met up for dinner and quiet hours were over, I think we were all ready to talk and not shut up. It felt good.

Dinner was amazing. The chef prepared for me, a risotto-stuffed green bell pepper with roasted red peppers. It was insanely good—so good, I’m determined to duplicate it at home. I’m pretty sure the others at the table were jealous–I saw them eying it.

Using risotto was brilliant since it gave it a creamy, cheesy consistency and taste–loved it! I told the kitchen staff that it should be on the regular menu. The next morning I went with the peanut butter toast, fruit, and cereal with soy milk. It was great. So, see? It can be done–a vegan can survive on a dude ranch, in fact, I’m pretty sure I ate better than anyone! (Or at least I like to think so).

Overall, it was a fabulous retreat and only 30 minutes from home. I got lots of work done and met people from the association that I probably wouldn’t have otherwise met . . .and let’s not forget I got someone to go veg! Just having a chance to recharge and focus on a project was exactly what I needed, plus, I now have a culinary quest: stuffed bell peppers.

Feast On This!

October 15, 2010 by epicureanvegan

Well, I’m off to a much-needed (and anticipated) writer’s retreat for 3 days at the Sylvan Dale Guest Ranch. Three days of quiet writing time, beautiful scenery, and talking shop with my fellow Northern Colorado Writers! I’ll be sure to let you know how a vegan can survive on a dude ranch, so in the meantime, feast on this:

Go Vegan Or Go Home!

I think at some point in every reality show I’ve ever watched, someone has said, “Go big or go home.” That…and “I’m not here to make friends…” (which, I can’t stand, but I won’t get into that). Anyway, Go Vegan or Go Home is my latest chant while I watch The Biggest Loser.

Look at those vegan muscles!

I was so THRILLED to see fellow vegan, Biggest Loser trainer, Bob Harper share some vegan love on this week’s episode (week 4). In fact, I cheered out loud. He brought a few contestants to his home for a vegan meal, which looked mighty tasty. You can even get the recipes from his site, My Trainer Bob.

I have always wondered if Bob pimps the vegan diet to the contestants or not. If he has, I’m guessing it’s on the sly, because he sure likes to talk up the Jennie-O crap on the show. However, I understand that making the contestants go veg wouldn’t exactly go to go over well with people who are addicted to meat and dairy. There would be Biggest Loser pandemonium: dumbbells would be flying and sports bras and jock straps would burn. I doubt even bad-ass Jillian wouldn’t make it out with all her hair.

But I thought about it. As far as I know, there’s never been a contestant going onto the show as a vegan. (What does that tell you)? But has any emerged as one? I would think that if the players really want to win, they’d go vegan. The pounds will melt off. Then again, maybe they’re not allowed to cut out all animal products. . .I’d really like to know what the vegan scoop is behind Bob and the contestants—I think it’d be a great experiment: to see if the vegan contestant loses the most fat and gains the most muscle.

People rely on Bob and his advise on fitness and nutrition. Look at what he’s done throughout 10 seasons of the show—doesn’t that speak volumes? I propose that next season the producers get a brave soul to be the test veg . . .what do you think?

Check out the 75-year-old Vegan!

That’s right. 75 and a vegan. (I’m seeing a trend in my post today. . .) Jim Morris here is a former Mr. America and has been pretty much lifting weights for the last 50 years. I don’t know if he’s been a vegan this whole time, but now, he eats no meat, no fish and says that cheese is the worst. His diet is made up mostly of nuts, beans, fruits and vegetables. Who said meat and muscles go hand-in-hand? Read more about Jim and his amazing physique HERE.

I might as well continue with Muscle Mania here. . .

. . . I seem to be on a roll. Check out this great article by jason Ferruggia, the chief training adviser for Men’s Fitness magazine, regarding muscle building on a plant-based diet. It’s a huge misconception that you need animal-based protein to build muscle (as we’ve seen above).

“Lentils, beans and peas are loaded with protein. Almonds and pistachios have 7 grams of protein per serving and both pumpkin and hemp seeds have 11 grams per serving. People usually only count protein grams from animal sources but this is a huge mistake. Vegetables have protein, brown rice has protein and even your morning bowl of oatmeal has 10 grams per cup.”

Professional Vegan Bodybuilder, Kenneth Williams

I’m optimistic that one of these days people will see that you don’t have to be a meat head to have a healthy, muscular physique. And hopefully, I’ll stop getting asked, “You’re a vegan? Where do you get your protein?” and I won’t have to say, “From eating the people who ask me that. . .” (thanks Vegan Family Adventures for that great response)

“A mind of the calibre of mine cannot derive its nutriment from cows.”

-George Bernard Shaw

Potato-Leek Breakfast Casserole

October 12, 2010 by epicureanvegan

As some of you may already know, I LOVE to make breakfast stuff, I just don’t always have the time. This morning is rainy and chilly and a good morning to stay in. So since we get lots of vegetables from our CSA, I usually have to have at least one meal a week where I need to raid the refrigerator of on-the-verge produce that needs to get eaten. Oftentimes, its a mixture of stuff you wouldn’t think of putting together, but you’d be surprised how well vegetables get along with each other! Of course, I had to add my favorite go-to protein. . .Field Roast! A shocker, huh? Because of the flavor and spices in the grain meat, there is no need for a long list of spices, plus you’re getting 23 grams of protein per link! If you have the time, this is a great way to start the morning, or serve at brunch.

Cute little potatoes from the CSA–perfect for a dish like this!

INGREDIENTS:
Olive oil
1-1/2 C red potatoes, diced
2 leeks, chopped (mostly white parts, with some green)
1/3 of a napa cabbage, chopped
1/2 a bell pepper, diced (any variety)
1-2 Field Roast sausage links, Mexican Chipotle flavor
Salt and pepper, to taste
1-1/2 C vegan cheddar, shredded and divided (or use a mixture with vegan Jack and cheddar)
1-1/2 to 2 cups hearty cracker crumbs

DIRECTIONS:
Preheat oven to 350. In a 9×13 baking dish, line the bottom with the crackers. I like a hearty cracker that won’t fall apart. I just scoured our pantry and used a variety of leftovers–some stone-ground wheat ones and some Ritz-like ones. I would stay away from Triscuits–they make it too dry. Layer on about 1/2 of the cheddar cheese onto the cracker crust.

In a large skillet, heat about 2 tablespoons of olive oil. Add the potatoes and cook for about 10 minutes, covered. but stirring occasionally. Add the bell peppers and leeks and cook another 5-10 minutes.

Next, add the cabbage and Field Roast. Don’t worry about chopping the cabbage up too small—it will cook down and wilt quite a bit. Season with a little salt and pepper.

When the potatoes are a little soft, but still with some crunch, layer vegetable mixture onto the cracker crust. Top with the rest of the cheese and bake, covered for 20 minutes. If the cheese isn’t melted enough, uncover and bake another 3-4 minutes.

Enjoy!

Cornmeal-Crusted Tempeh

October 11, 2010 by epicureanvegan

I have been trying for some time now to find a recipe with tempeh that The Husband will like. He’s not big on these fermented soybeans. But I think I’m making progress! The flavor is outstanding, but I will admit, by themselves, the tempeh pieces are a little dry. I recommending serving them in a sauce or with a dipping sauce. The Husband and Sixth Grader had the audacity to dip them in ketchup – – -and like it! This would be so tasty to add to a stir-fry or instead of making small triangles, make tempeh burgers. Then maybe ketchup will be allowed. . .

INGREDIENTS:
2-8 ounce pkgs tempeh
1/2 C olive oil
Marinade:
1/4 C tamari
1/4 C shoyu
3 Tbs brown rice syrup
1 Tbs garlic, minced
1 Tbs fresh ginger root, grated/zested
Crust:
1/2 C cornmeal
1 tsp red pepper
1 tsp thyme
1 tsp oregano
1 tsp cumin
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. Cut tempeh into thirds, then slice each third lengthwise.You’ll end up with 12 slices. Whisk together marinade ingredients in a small bowl, then pour over tempeh.

Cover and bake for 1 hour.

Let cool, then cut tempeh into triangles. In a shallow dish/bowl, combine the crust ingredients. Heat oil in a large skillet. Meanwhile, dredge each piece of tempeh in the cornmeal mixture and cook in the oil for a minute on each side. I served these with some toasted almond pilaf and steamed kale—delicious! Enjoy!

Product Review: Amy’s Organic Tuscan Bean & Rice Soup

October 8, 2010 by epicureanvegan

Today was just a soup day. Good thing I picked up a couple of cans of Amy’s Organic Soups the other day—2 for $4. I had never tried their canned soup before, so I was interested in giving them a whirl since I’ve had good luck with other Amy’s products in the past.

Just heat and serve–that’s it.

I wasn’t planning on eating the whole can (really, just 2 cups) but before I knew it, I had. The brown rice and borlotti beans weren’t mushy at all and the flavor was outstanding. It also didn’t have a grainy texture that some soups can have. I was mighty impressed and my soup craving was fulfilled.

So here’s what I also like about this soup: No trans fat, No MSG added, No preservatives, Gluten free, No GMOs, Organic and Vegan. There are 160 calories per serving, only 0.5 grams of saturated fat, 5 grams of fiber, and 5 grams of protein. But, like everything, here’s the Debbie Downer: 680 mg of sodium. It’s still less than other brands of canned soup and you’re getting the benefit of no animal products, organic ingredients, and gluten free.

Ingredients: FILTERED WATER, ORGANIC BROWN RICE, ORGANIC ONIONS, ORGANIC BORLOTTI BEANS, ORGANIC CELERY, ORGANIC SPINACH, ORGANIC CARROTS, ORGANIC TOMATO PUREE, ORGANIC EXTRA VIRGIN OLIVE OIL, ORGANIC GARLIC, ORGANIC SPICES*, SEA SALT, ORGANIC HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, ORGANIC BLACK PEPPER. *100% PURE HERBS & SPICES (NO HIDDEN INGREDIENTS)

Feast On This!

October 8, 2010 by epicureanvegan

High Fashion Meets Veganism

It’s fall and I’m in the market for some boots. Vegan boots. Unfortunately, all I’ve found is . . .”genuine leather.” Yuck. Anything non-leather is cheap and it shows. Not an easy search. However, I did find several choices at Lulus.com and it’s matter of making up my mind. I’m leaning toward these cute numbers for $39.00:

How cute are those?!?

In my search, I came across this article from . . .you guessed it . . .VegNews, regarding the collision of the fashion world and the vegan world. Karolina Babczynska and Adam Wallace are probably the most gorgeous couple ever and are also both represented by Ford Models.

(photo: Gregory Vaughan)

Now, I’m not one to feel sorry to models, but these two, despite their unbelievable looks, are typically not eligible for 95% of modeling gigs. They’re vegans. They refuse to wear leather, wool, fur, or down. So yeah, they can model jersey like it’s nobody’s biz. Lucky for them (in more ways than one) more and more designers are waking up and using animal-free materials. John Bartlett, a renowned, award-winning designer, transitioned to an animal-free lifestyle and his 2012 collection will reflect that. For a list of more animal-friendly designers, check out this list from PETA.

If you’re in the market for some vegan-wear, check out these sites:

Vegan Store

Herbivore Clothing

Vegan Chic

Dan Piraro and His Bizarro World

Dan Piraro is an illustrator, painter and surrealist who is best known for his Bizarro cartoons. In 2002, he became a vegan and his work reflects that philosophy and lifestyle. The award-winning cartoonist is funny and poignant and you can check him out in action in this video of him presenting at the Healthy Lifestyle Expo.

He has a great site where you can learn more about him and view his hilarious work.

“Recognize meat for what it really is: the antibiotic- and pesticide-laden corpse of a tortured animal.”

–Ingrid Newkirk

Cashew Cheeze Spread

October 4, 2010 by epicureanvegan

I was inspired by Opera Singer in the Kitchen’s recipe for this cashew cheeze spread, but I made some changes–adding some other flavors and putting my own spin on it. It came out delicious! An easy appetizer or even sandwich spread that is sure to please!

INGREDIENTS:
1-1/2 C raw, unsalted cashews
1 garlic clove, minced
2 Tbs lemon juice
2 tsp white miso paste
2 tsp nutritional yeast
1/2 C fresh parsley, chopped
1 tsp Worcestershire sauce
1/3 C white onion, chopped
1/2 tsp Garlic and Wine seasoning
2 tsp pimento, diced

DIRECTIONS:
In a food processor, chop up cashews–but not too fine. Add garlic, lemon juice, miso, nutritional yeast, parsley, Worcestershire sauce, onion, and seasoning. Process until smooth. Transfer to a mixing bowl and thoroughly stir in the pimentos. Line a small bowl (I used a 2.5 cup Tupperware bowl) with plastic wrap or waxed paper. Scoop cheeze mixture into bowl and mold it to the inside the bowl.

Wrap extra plastic wrap around the cheeze and refrigerate for several hours. The longer the better–for the flavors to mingle. Serve with cracker and veggies, or use as a sandwich condiment. Enjoy!

Feast On This!

Lady Gag-Gag

VeganMoFo Time!

Stuffed Bell Peppers

Potato-Spinach Bake and Pesto Pizzas

My (Vegan) Retreat: Sylvan Dale Guest Ranch

Feast On This!

Go Vegan Or Go Home!

Check out the 75-year-old Vegan!

I might as well continue with Muscle Mania here. . .

Potato-Leek Breakfast Casserole

Cornmeal-Crusted Tempeh

Product Review: Amy’s Organic Tuscan Bean & Rice Soup

Feast On This!

High Fashion Meets Veganism

Dan Piraro and His Bizarro World

Cashew Cheeze Spread

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