Monday, January 31, 2011

Green & Black Hot Cocoa

Photo and recipe courtesy of Amanda at Easy Peasy Organic

Oooooh yum. What a perfect warm-up for a snowy day!

1 1/2 c water
1 green tea bag (the 'green')
2 Tbs fair-trade cocoa powder (the 'black')
2 Tbs coconut sugar* (or any brown sugar)
1 1/2 c vanilla soy milk
2 dashes of cinnamon

*if you're using unsweetened cocoa powder you might want to add a little more sugar

Heat the water in a small saucepan to just below boiling point. Remove from heat and add the green tea bag. Steep for 3-5 minutes.

Remove the tea bag and add the cocoa powder, sugar and 3/4 c milk. Heat again to just below boiling, stirring until the sugar and cocoa dissolve. Remove from heat, stir in the remaining milk.

Pour into two mugs and add a dash of cinnamon to each.

Just made some for breakfast this morning. It's like a cozy down comforter in a cup!

Thanks Amanda!

Friday, January 28, 2011

Veggie Pot Pie

Oh, how super cute is this?

I was obsessed with pot pies when I was a kid. This is a great one for the munchkins!

Photo & Recipe courtesy of Happy Little Vegans

2 frozen store bought vegan pie crusts (the kind in the pie tins)
1 1/2 cups fresh or frozen corn
1 1/2 cups fresh or frozen green peas
1 large sweet onion chopped
2 medium potatoes, chopped into cubes
3 cups of water
1 veggie boulion cube
2 1/2 tsp sea salt
1 tsp black pepper
1 tsp cumin
1 tsp ground ginger
1/3 olive oil
1 tsp chopped garlic
3 tablespoons faux butter
3 tablespoons unbleached flour
3/4 cup soy milk

Preheat oven to 400. Remove pie crusts from freezer and let them sit while you prepare the ingredients.

In a pot, combine the corn, peas, potatoes, water, bouillon, salt and pepper. Boil, then reduce heat and let simmer until potatoes are soft.

Heat oil in a skillet, saute the garlic and onion until transparent and lightly browned – careful not to burn. Add the cumin, ginger and the 3 tablespoons of flour, stirring until flour is lightly browned and mixture is thick. Add in the soy milk and faux butter, and stir.

Pour onion mixture in the skillet into the pot of veggies, simmer for another 15 mins until thick.

You can also add a tablespoon of red or white wine for a bit of a kick, and if its still not creamy enough for you add a bit of cornstarch and more butter.

Roll your crust out flat. At this point it should be soft and workable. Then take your ramekins (or whatever baking dish you want to use) and turn it upside down onto the crust to make an impression. Follow the line and cut it out.

Fill your ramekins with the filling and place the cut out crust on top. If you want decorative pieces, now is the time to cut them out and place them where you like.

Bake on cookie sheets for approx 15-20 mins or until the dough is slightly browned.


Monday, January 24, 2011

Larry's Sunday Buckwheat Pancakes

Yay! Mom is getting on board - look what SHE made me for breakfast yesterday!

She found this recipe in her new favorite book, Prevent and Reverse Heart Disease by Dr. Caldwell Esselstyn (yes! the same one from Forks Over Knives) and wouldn't you know: it's from Larry & Ann Wheat who own the famous vegan Millennium Restaurant in San Francisco.

I love how small the world can be.


Larry's Sunday Buckwheat Pancakes
makes 12 medium pancakes

1/2 cup buckwheat flour
1/2 cup old-fashioned rolled oats
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ripe banana
2 tablespoons vinegar
3 tablespoons maple syrup (optional)
2 cups oat, almond or non-fat soy milk

Mix buckwheat flour, outs, cornmeal, baking powder and baking soda in a bowl. Mash the banana in another bowl and add vinegar, maple syrup and milk. Stir and add to the flour mixture.

Heat a nonstick pan on medium high. When water sizzles on the pan, it's ready! Pour out the pancakes and cook until bubbles form. Flip and cook for a few minutes on the other side.

Enjoy them plain, with maple syrup or fruit.

Note: If you like thicker pancakes, use less milk.

Bonus: You can also make these into muffins! Just add raisins and bake at 350 for 20 minutes. Haven't tried this yet but if anyone does please let me know how they turn out!

Saturday, January 22, 2011

Things I Covet: Cri de Couer

Anyone who thinks that vegan fashion is an oxymoron, think again. My veganistas are some of the most prolific shopping enablers on the planet. Thanks to Marla, the Vegan Feminist Agitator, for turning me on to Cri de Couer!!

I am gushing over this line of gorgeous vegan shoes. I think I will surprise the Bear with these pretty babies for Valentine's Day!

From their website:

Never before has being so eco-friendly been so stylish. Thanks to Cri de Coeur, a line of top-quality vegan shoes, ladies around the globe can create eco-luxe looks in no time flat. Pairing deftly with everything from cocktail dresses to skinny jeans, Cri de Coeur accessories embody effortless chic.

Cri de Coeur is a French expression that translates literally to

“cry from the heart.”

I love it.

For more info, check out their website here.

And if you just want to shop, here's a link to their current sale items.

This is the ultimate in guilt-free shopping! Go nuts girls!

Wednesday, January 19, 2011

Rustic Winter Stew Over Polenta

Photo & Recipe courtesy of Isa Chandra Moskowitz's Post Punk Kitchen

The Bear love-Love-LOVES polenta! This hearty winter stew is so full of flavor he'll never notice it has no meat.

Plus, it doesn't fit in the bowl anyway. Enjoy!

Olive oil (1-2 tablespoons)
1 small onion, diced medium
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon celery seed
Several dashes fresh black pepper
1 teaspoon salt
1/2 cup green lentils
1 1/2 cups baby carrots
2 lbs plum tomatoes, chopped
4 cups vegetable broth
1 lb small yukon gold potatoes, cut into 1-inch pieces
2 bay leaves
3 leeks, white & light green parts only, in 1 inch chunks (and washed well)
Fresh sprigs of rosemary or thyme

4 cups vegetable broth
1/2 teaspoon salt
2 tablespoons olive oil
1 cup dry polenta

Preheat a 4 quart pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and saute a minute more.

Add the lentils, baby carrots, tomatoes and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened.(now is a good time to start the polenta.)

Add potatoes and leeks. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until potatoes are fork tender and lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld.

To make the polenta, bring vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

Serve the stew over polenta and garnished with fresh herbs.

For more amazing recipes from Isa, check out her book Veganomicon: The Ultimate Vegan Cookbook

Sunday, January 16, 2011

Homemade Cranberry Lip Gloss

Photo Credit: Thinkstock

For a deliciously kissable (and practically edible) kisser, check out this yummy recipe for homemade cranberry lip gloss by Cosmetics Diary.

It's loaded with natural emollients and anti-oxidants and it's good enough to eat!
(sans the optional non-petroleum jelly)

Homemade Cranberry Lip Gloss

10 fresh cranberries
1 tbsp almond oil
1 tsp plain (soy) yogurt
1 tsp honey - can be replaced with agave or maple syrup
1 tsp non-petroleum jelly like this one
(optional for shine)

Mix everything in a microwavable or heat-resistant container. Heat in a microwave or water bath until the mixture begins to boil (1-2 minutes in microwave).

Stir well and gently mash the berries and let sit for five minutes. Strain the mixture through a fine sieve to remove all the cranberry pieces. Stir and allow to cool completely. Spoon into a clean container.

To use, just spread on lips and pucker up!

Friday, January 14, 2011

Forks Over Knives

"Let food be thy medicine, and medicine by they food."
~ Hippocrates

***To all my Portland peeps: the screening has been extended another week until Jan 20th. I'm so jealous. Please go so I can live vicariously. Tickets are available here.***

My mom's friend Gabriela has been talking about these guys for years. They are brilliant.

Check out the trailer on the Forks Over Knives website.

PS - did anyone see one of the advanced screenings? If so, what did you think?

Thursday, January 13, 2011

Trofie with Black Truffle Sauce

Photo Credit: Cafe Travel via La Vita Saporita
Thought it was about time I posted something besides dessert!

The truffles in this gorgeous pasta dish are so intensely flavorful that it's super easy to veganize with vegetable stock and soy cream.

You can find the full recipe here.

Buon appetito!

Sunday, January 9, 2011

Sunday Funday: Orange French Toast

Mmmmm...breakfast in the bed for the Bear.

1/4 lb soft tofu
1/4 cup orange juice
1 Tablespoon sugar
3 slices of French bread
1 dab of soy butter or margarine
Optional: 2 Tablespoons powdered sugar & 3 springs of fresh mint

In a blender, puree the tofu, orange juice and sugar. Pour into a shallow bowl and dip (but don't soak) each slice of bread in to coat on both sides. Melt a dab of soy butter in a frying pan. Cook until each side is golden brown.

Sprinkle with powdered sugar and a pinch of nutmeg. Garnish with a sprig of mint and a few good-morning kisses.

Happy Sunday =)
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