Choose Wisely

I'm getting off my non-blogging butt today thanks to an article by John Robbins (yeah, that Robbins). 

The article pretty much sums up why I started a blog.  Doctors do NOT always have all the answers. It is time we start taking our futures in our own hands & it begins with the food we eat. Mindlessly shoving whatever crap food the commercials tell us to must stop! The lobbyists for the fast food companies have to stop influencing what constitutes a "healthy" school lunch. We cannot continue making money off the poor health of our nation. It is literally killing us. This story was deep, on so many levels; it was inspirational and beautiful and my heart goes out to this heroic young lady!

Below are several things to think about/consider when making your next food choice:
• We make many more decisions about food per day than we think: at least 12 at breakfast alone!  Choose wisely!  Plan ahead!  Whole grains keep you full longer, add fruit for an extra pep-in-your-step, use soy milk instead of calorie-laden, cholesterol-producing cow milk...

• NEVER assume what you're given is an appropriate amount. Usually, it isn’t.

• If you must have fast food, order a kids meal. Kid’s meal = 700 calories. Adult meal = 1700!

• Try to name a place that doesn’t have food. Even the laundromat, car service center, offices, book stores and hospital waiting rooms have some kind of food or vending options.  You're surrounded by poor easy choices.  Use that big, beautiful brain of yours and Choose Wisely!

• A popular blame/excuse is: Cortisol. This is a steroid hormone produced by the adrenal gland in response to stress and a low level of blood glucocorticoids (regulates the metabolism of glucose). Cortisol’s primary functions are to increase blood sugar, suppress the immune system and aid in fat, protein and carbohydrate metabolism. This was helpful when we were cavepeople and didn't know where our next meal was going to come from: an issue most Americans do not face today.  However, we do have stress that contributes to the increased levels of cortisol.  So, maybe try parking in the very back of a parking lot instead of searching for the closets space.  Choices come in many varieties, not just food.

• Conversely: never aim to be "thin".  Chosing wisely does NOT mean starving yourself.  There are plenty of yummy, healthy options out there to satisfy a salty/sweet/savory/carb/whatever craving!  A handful of roasted almonds will curb a candy bar craving, but you'll never know unless you (let's say it together): Choose Wisely!

• We are an addictive culture; sugar triggers the same receptor in the brain as illegal drugs.  Despite what the “corn sugar” people have to say, sugar is addictive; you can imagine what High Fructose Corn Syrup is doing to our nation. You can see the physical addictive hold it has on us.  If you think you don't, try going 24 hours without a soda: 1 20oz soda = 15 teaspoons sugar.  Measure that out!

• Most religions even have correlations between food, body and overall wellbeing. 
Seventh-day Adventists, Hindus, Buddhists and Rastafarians are a few religions following strict diets. Research results have documented a 50% reduction in heart disease and longer life expectancy in people who eat a well-planned vegetarian diet. There are a number of religious rationales for a vegetarian diet. According to the Book of Genesis in the Bible, humans were given a plant-based diet. 
Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground—everything that has the breath of life in it—I give every green plant for food." And it was so. - Gen 1, 29-30
Quotes from religious texts:

    Christianity:  Do you not know that you are God's temple and that God's Spirit dwells in you? If anyone destroys God's temple, God will destroy him. For God's temple is holy, and you are that temple. 
- I Corinthians, 3:16-17.
    Judaism:  The Kabbalah’s main teaching is that we’re not alone in this world, and we are channels for higher energy. Each of us has something to contribute that’s unique: we’re on a mission. And we are receptacles to use our strengths, our talents, our unique opportunities to reveal a deeper spiritual dimension in everything we do. In a sense, to spiritualize the material world we live in. That means from when we take the next bite of food in our mouths, it’s not just an act of sustenance or indulgence, but rather a spiritual act, as Kabbalah will teach, that there are spiritual sparks in that food.
    Islam:  And from the fruits of date palm and grapes you get wholesome drink and nutrition: Behold in this is a sign for those who are wise.  - Quran 16:67
    Buddhism:  To keep the body in good health is a duty...otherwise we shall not be able to keep our mind strong and clear.  - Buddha

• Ignorance is never an excuse for what you put into your body.  That gray matter in your head gives you the ability to r-e-a-d.  Read. The. Label.  It's going to take an extra 15-20 seconds when grocery shopping, but each time you do it, it could add an extra 1-5 years to your life.

• With many things in life, we understand the importance of quality.  How and when did quantity override quality?  We'll eat a $1 burger from a fast food joint, but we know it's horrible.  Next time ask yourself if you're willing to make that compromise.  Would you pay $500 for a car that looks horrible & will probably break down on the side of the freeway?  Probably not.  You want something safe and reliable.  Apply that same standard to your food!

• The environmental impact alone is astounding!  We spend $1 billion more on fuel per year than in the 60s simply because we weigh more.  You can save the environment and your wallet by weighing less!

• If your excuse for eating poorly is Healthy = Expensive: Weigh the option of putting a bit more money into good food now vs. medicine for health problems later.
Not to mention, Americans seem to have no problem at all spending money on weight loss drugs (estimated $42 billion is spent annually on weight loss foods, products and services).

• So, you like to eat, aye?  Me too!  Being vegan you can actually eat more, weigh less and feel better!

• Just because it is "USDA approved" approved, doesn't mean you should eat it. School lunches, for example, are a joke.  USDA pays $7 billion/per year to feed the nation’s public school children. After overhead & payroll, that’s $0.80 per child.
The government spends $900 billion/per year on education. Food fuels the brain, people!!  If we want smarter, better-functioning kids, put some good food in them!

• USDA Officials are nearly all former food lobbyists! Our nutritional education system is so politically influenced that it is ineffective.  So, make choices based on what YOU know, not what someone tells you.  Unless it's me, because I'm like 99.9% right.

• The Dept. of Agriculture tried to change the crap served as school lunches, but was blocked by some big lobbyists. The following companies lobbied against healthier school lunches: Heinz, McDonalds, Pizza Hut, Pillsbury, Kraft, Tyson, National Frozen Pizza Institute, General Mills & National Restaurant Association.
Hummmm, I wonder why?$?$?$?

• The government did try to get involved (Healthierus.gov). 
I'll let Stephen explain, he does it so well!

The Colbert Report	Mon - Thurs 11:30pm / 10:30c
Tip/Wag - Shrek
www.colbertnation.com
Colbert Report Full Episodes Political Humor & Satire Blog Video Archive

• Saying that: The Government spent $2 million on mynewpyramid.gov.  But, that was developed by a private PR firm (Porter Novelli) whose other clients include: The Snack Food Association and McDonald’s. 

Are you seeing a pattern here???
Choose Wisely, or, you know what happens!!

Yeah...don't be a Nazi either.  Nazis are the trans fats of history.

It's Nada Enchilada!

I love Mexican food more than Speedy Gonzalez loves his sombrero. I could eat it at least twice a week, probably more.

This recipe was inspired by an Amy’s frozen dinner:

I saw it in Earth Fare over the weekend and it looked sooo good; the price tag, however, did not. One of these little frozen entrées runs around $3.99. My thrifty side kicked in & I figured out I could make four to six servings for around $8.00; granted not all the ingredients I used were organic (as Amy’s are).


So, here’s what I used:

1 small can chopped green chilies
1 small can sliced black olives
1 can refried beans
1 can black beans (soak ‘em if you got ‘em…I was in a hurry & hungry!)
8 corn tortillas
1 medium can red enchilada sauce
1 medium onion; diced/chopped
1 Jalapeño (if you likey the spicy)
2 tsp. taco seasoning (from this blog)
Pepper Jack Almond Cheese...Don't forget the cheese!!

Sauté diced onion with about 1 tsp oil for about 2 minutes. Add taco seasoning and jalapeño and sauté for a good five minutes.

Add green chilies, black beans and half the enchilada sauce and cook until heated through (this is when you should taste it to see if you’d like more seasonings).

Meanwhile, mix remaining enchilada sauce with refried beans (I microwave them for about 30 seconds so it mixes easier).

Just be a grown up and get over how it looks.

Heat oven to 350 degrees (F) and begin to layer your ingredients: Tortillas, bean mixture, Sauce/Veggie mixture, olives and cheese. Repeat. That’s how I layered, but you can do it any way you like.

Cover with foil and bake for 20 minutes.

While it’s baking, you can prep your garnish:

When 20 minutes is up, uncover and bake for another 10 minutes.

When you take it out, let is set for at least 5 minutes.
There ya go.

And if $2 per serving isn’t exciting enough, see how this little creation stacks up to the meatier versions:

Now, you could shave off a even more fat and calories if you left out the cheese and black olives. I l♥ve black olives and this brand of almond cheese really melts and tastes great. You could also sub Mexican rice for the refried beans. I thought about doing that, but the hubby has a “thing” about Mexican rice.  It baffles me.

So, play with it and let me know what variations you come up with!
 

Pack a Protein Punch!

Well, better late than never!  My blogging intentions are good; my mandatory house, pet, husband, job and social needs just impede on those good intentions.

Without further ado, I give you: Garlic Parmesan Quinoa
Delicious, hearty, pretty and packed with good-for-you protein and fiber!

What the heck is quinoa?  I'm glad you asked - here's the Wiki answer!

Here's what you'll need:

1 tbsp soy butter
1 small onion, diced
2 cups broth
3-4 cloves garlic, minced
1 cup uncooked quinoa
Salt to taste
1-2 cups fresh spinach (or 10oz pkg frozen)
¼ vegan parmesan cheese or nutritional yeast

Preparation:
In a medium sized pan, sauté the onion and garlic in butter (or olive oil) over medium-high heat for 3-5 minutes, until onions are just soft. Reduce heat to medium low.

Add the vegetable broth and quinoa. Cover, and allow to simmer until liquid is mostly absorbed and quinoa is cooked, about fifteen minutes. Add parm and spinach; cook just until the spinach wilts.

I served this with some marinaded tofu (super yummy marinade, thanks Jené)!

AND...

A yummy sauce inspired by my recent trip to the Asian market

1 tsp chili bean sauce + 1 tsp rice vinegar = seriously kick ass sauce

Here's what you end up with

Serves 6 people

Nutritional Info per serving (approximately):
Calories:  266
Fiber:  7g
Protein:  13g

Happy and Healthy 2011!

It’s a New Year and time for new decisions. Many people will get back on the diet bandwagon; a decision which will be bitter-sweet for most of them. Personally, I hate the word “diet”. It is a misconstrued four-letter word which evokes visions of supermodels dancing through one’s head. Since the majority of us fall under the shorter than 5’10” category and check the older than 25 box, we can do ourselves a favor and put the supermodel image to bed already. We cannot, however, put to bed our health.
Make a decision this year to be healthy, not “skinny”! Make healthy choices and your body will follow. Make your insides happy and you will be happy – it’s as simple as that.

As a vegan, I’m frequently asked how I get my protein. The recommended dietary allowance for both men and women is 0.8 grams of protein for every 2.2 pounds of body weight (people with special needs, such as pregnant women, are advised to get a little more).
Our bodies – hair, muscles, fingernails, etc... – are made up mostly of different kinds of protein that consist of varying combinations of amino acids. In much the same way that the 26 letters of the alphabet can form millions of different words, 20 amino acids serve to form different proteins. Half these amino acids can be manufactured by the human body, the other 10 cannot. These remaining amino acids are easily obtained by eating a balanced vegan diet.
I always stress how careful you must be when ingesting animal proteins. The consumption of animal protein has been linked to some types of cancer, Alzheimer’s and other avoidable diseases. Plant-based protein sources contain healthy fiber and complex carbohydrates.

So, here is your Easy Protein Formula:
Your Weight ÷ 2.2 x 0.8 = Your recommended per day protein amount.


My recommended intake is around 44 grams. I was curious to see how many grams of protein I was actually getting, so I tracked my meals for a couple days and found I could use a bit more. I was getting between 26-38 grams of protein per day, so I need to try to work in about 10 more grams per day. I stocked up on beans, grains and tofu at the store and will try to whip together some tasty vegan dishes over the next few days.
 

Here’s to getting as healthy and happy as we can be! Happy 2011!

Tacos with a Side of Love

This is what we had for dinner last night...
It was oh-so-delicious! The hubby liked it (which is always what I inform meat eaters about a vegan dish). If it’s Husband Approved, it’s good to go!

Here’s what you’ll need...

Tacos:

1 package frozen Boca (or Morning Star, etc) Soy Crumbles

1 Alton Brown Taco Spice Mix: 
   2 Tbs. chili powder
   1 Tbs. ground cumin
   2 tsp. cornstarch
   2 tsp. kosher salt
   1 ½ tsp. hot smoked paprika
   1 tsp. ground coriander
   ½ tsp. cayenne pepper
1-2 Tbs. oil (canola, safflower, veg, etc.) or ¼ cup veggie broth
1 Medium Onion
Tortillas (preferably corn b/c it’s better for you!)
Vegan Sour Cream
Lettuce, tomato, [vegan] cheese, other toppings

A Side of Love:
2 (15 ounce) cans cooked black beans
2 Tbs. oil (canola, safflower, veg, coconut, etc.)
2 Tbs. minced yellow onion
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp. kosher salt
¼ cup masa de harina (or corn meal)
Tomatillo [green] Salsa

First, let’s start on the taco “meat”:
Heat 1 Tbs. oil in a sauté pan of your choice. Add onion & sauté about 1 minute; add 1 Tbs. of the taco seasoning and cook on medium heat for another 2-3 minutes. Add soy crumbles (totally fine if they’re frozen) and 1 more Tbs. of taco seasoning. Cook about 3-5 minutes (until it has thawed) and decide if you need to add more oil. You’ll probably need to since soy crumbles have a lot less fat than ground beef.
   1 lb of Ground beef = 1,200 Calories, 93.6g fat & 37.6 saturated fat!
Dude, good thing you’re using soy crumbles!!
Taste your mixture to see if you’d like another Tbs. of taco seasoning (I did!). It was perfect after that!

Move the onion/soy crumble mixture to the back burner and let it relax for a bit. Time to make taco shells. Why not buy them? Because the taste like cardboard and you don’t like cardboard, do ya??

Preheat oven to 350F. Look around your kitchen and see what you can fashion into a taco shaper. My husband suggested his rib rack holder-thingie.

Worked great! I used a little foil to hold the tortilla in place for the first 4 minutes, then took it off and baked another 4 minutes.

Now…it’s time for a Side of Love!
You might be asking yourself, what the hell is a side of love? Technically it is two black bean cakes topped with tomatillo salsa, sour cream, feta cheese and red onions. I had this at a restaurant in Atlanta, GA called The Flying Biscuit. It seemed easy enough to recreate, so I did…with my own spin.


Directions for a Side of Love:

Rinse and drain black beans in a colander. In a small sauté pan heat 1 Tbs. of the oil over medium heat. Cook onion, garlic, cumin and salt until onions are translucent.

Place beans & onion mixture in a bowl and mash with a potato masher until well combined (I like to leave a few whole beans for texture). Gradually add masa, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding masa until dough doesn’t stick to your hand and holds the shape of a ball.

Divide dough into 12-14 balls and flatten into cakes. Mine were about “large golf ball” sized.

Place a large skillet over medium heat and add the remaining 1 tablespoon of canola oil. Sauté cakes until lightly browned on each side, about 3 to 5 minutes per side. I topped mine with green salsa, soy cheese, vegan sour cream and banana peppers.
Voila! A healthy, yummy, interesting and attractive dinner!

All this took me about an hour (start to finish), so it wasn’t that bad. Plus, leftovers tonight should only take about 10 minutes or less!



Vegan Taco Salad

Vegan Hot and Sour Soup

It's Fall and I'm feelin' like soup!  This is a hunky soup absolutely loaded with flavor.  You can literally eat it with a fork (or chopsticks!).  In China, if noodle or hearty soup is served, many consider it a more elegant way to eat by picking the noodle into a serving spoon first, then eating from the spoon, rather than slurping directly from the bowl into the mouth using chopsticks. 
Sometimes you must ask, "What Would Martha Do?"
Really, who cares, this soup is so good you won't even hear anyone else slurping!

This is an adapted recipe from the Veganomicon cookbook by Isa Chandra-Moskowitz.
If you’re looking for a vegan cookbook that will please the pickiest meat eaters, this is the one! This lady knows her stuff!

Grab your wine...here we go! 

What you’ll need: (cut the recipe in half if you’re going solo, you’ll still have plenty left over).

½ oz. dried wood ear (or shitake) mushrooms + 2 cups boiling water
6-8 leaves Napa cabbage (depends how much you ♥ cabbage)
6-8 cups vegetable broth
¼ cup + 2 Tbs. soy sauce (or Braggs)
¼ cup + 2 Tbs. rice vinegar
1-2 tsp. Asian hot chili oil (very hot stuff, so tone it down if you need to)
¾ tsp. sesame oil
1 ½ tsp ground white pepper
1 ½ cups thick-sliced white/cremini mushrooms
1 heaping Tbs. arrowroot or cornstarch + 1 cup cold water
1 lb extra-firm tofu, pressed & cut into matchsticks (or whatever shape you like)
½ cup shredded carrots
½ - 1 cup chopped scallions (optional)
--------------------------------------------------------------------------------
Substitutions:
I put a few more carrots (they dull they numbing effect the chili oil has) and a few less fresh mushrooms.
I used Bragg's Liquid Aminos instead of soy sauce.
I use the cubed-style veggie broth, it's cheaper & tastes great!
Pressed Tofu: I promise to do a blog on this only soon...it's confusing for the non-tofu eaters, but it is oh-so-tasty & worth it!

Method:
Place the dried mushrooms in a bowl & pour boiling water over them so that they are submerged by a few inches. Cover with a plate and let sit for 20 minutes.
Meanwhile… Pour the vegetable broth, soy sauce, rice vinegar, hot chili oil, sesame oil & white pepper into a soup pot. Cover & bring to a boil.
While that is heating, prepare the cabbage leaves, lay them on top of each other so they’re spooning. Cut in half, stack again (or in two batches) and thinly slice them width-wise.
Once the broth is boiling, add the cabbage and the fresh mushrooms. Reduce to a low boil and cook until the cabbage is fully wilted, 5-10 minutes.

The dried mushrooms should be ready at this point, so remove, drain, cut into bite-size pieces and add to the soup.

Mix the arrowroot with the water until dissolved. Add to the soup and stir until just slightly thickened, a minute or two. This will not make the soup thick; the starch just helps to give it a little body.

Add the shredded carrots & tofu and cook about 5 more minutes. Serve/garnish with scallions (if using).

“Having a good wife and a rich cabbage soup, seek not other things.”
- Russian Proverb

I chose this quote because this is a soup my husband (a meat eater/lover) actually gets excited about.  As a vegan, I'm not sure there's a greater feeling than a non-vegan loving your food.  It gives you hope!

Fill up your favorite mug (or bowl) & slurp to your heart's content.

A Vegan’s View of NYC

Let me first state that I am in no way qualified to give “expert” guidance to this incredible, eccentric, fantastic city. I wanted to share my experiences, but (of course) with a vegan twist, ‘cause I’m just that crazy!

First of all, I highly suggest you plan a trip to NYC…now! For those who have never been to The Big Apple, you literally do not know what you’re missing. The energy, creativity and vibe is phenomenal. I have never seen or felt anything like it; I was immediately hooked. From the first sighting of the Statue of Liberty in the plane to the white-knuckled cab rides to the copious choices of cuisine and unending culture, I was unquestionably addicted to this city.

I’ve had opportunities to visit New York, but have passed. My ideal vacation consists of a warm, tropical location featuring a beach; a scene not typically associated with The City. Fortunately for NYC, my tropical dreams may have detoured slightly to the left of sand and palm trees and into frenzied crowds and skyscrapers. I may have traded the white noise of an ocean for the din of the city.

I want to point out the highlights of my travels (some touristy, some not).


1. Walking.  Seriously, this is by far the best way to see the city. You will see it all, trust me. You’ll see things that confuse and confound you; you’ll see the sadness of the streets, the success of immigrants, the extreme of fashion and perhaps even a fist fight or two. Manhattan is a small island, so pack your walking shoes and plan on pounding the pavement.

2. Food.  There is a double-meaning to The Melting Pot in NYC. Every country and culture is represented; you could eat a different ethnic food for breakfast, lunch and dinner for weeks! If your diet is more limited – a vegan diet, for example – you’ll still be in Vegan Hog Heaven. Check out HappyCow for some really good restaurant suggestions. I was happy to see that many restaurants also have vegan options. Since our first night was my friend’s work-related dinner at Carmine’s, I was a little concerned. It was a pre-planned dinner and they just brought out various menu items. I asked if they had any vegan options and they were more than accommodating. The chef made a lovely roasted garlic and olive oil (eggless) pasta that was not on the menu and they brought me a large garden salad with all kinds of yummy [vegan] antipasti scattered within. The chef and maitre d’ even came to check on me to make sure everything was suitable. I have never had a non-vegetarian restaurant be so compliant. It was very refreshing to be treated like a regular patron!
Then there was the fabulous Ethiopian restaurant, Queen of Sheba. They had many vegetarian options and several vegan options. My friend, Paul, thoughtfully made sure everything was we ate was vegan – it was delicious!  I will rally Knoxville to get an Ethiopian restaurant of its own!
Finally, my crown jewel: Blossom. Blossom is a completely vegan and kosher restaurant. This is the first 100% vegan restaurant I have ever been to, so I was very excited. The seating was a little too close to the next table and the dining area was very loud, but this is just something you come to expect in NYC. Once the wine and food came out, any shortcomings were forgotten. We had the Cape Cod Cakes (a blend of seaweed, tofu, herbs and spices, served with a vegan tartar sauce). I literally do not have words to describe these: delectable, heavenly, scrumptious? Words don’t do them justice. My friend (a meat-eater) said it was the best tartar sauce she’d ever had! My main course was the Pistachio and Pepper-Dusted Tofu. This was served over a roasted root vegetable crepe with a lemon truffle sauce; a mixed greens salad tossed in red beet vinaigrette finished the dish. $20 is much more than a vegan typically pays for an entrée, but this was worth every penny (and then some)! I have never tasted anything so blissfully luscious. I am still sad I didn’t have room for dessert, but that will have to wait for my next visit!


3. People.  Forget everything you’ve heard about New Yorkers being foul-mouthed and rude. Wait…Keep the foul-mouthed bit, but toss the rude! Every time I asked for directions, I luckily did so of a local and they were always very kind and willing to help. Retail associates were generally more helpful than people in the South! I love how New Yorkers can be very direct, tell you what you need to know and leave it at that. Being direct in the South translates into you being rude or short-tempered. Any rude people I encountered, were actually tourists themselves! Go figure.


My friend, Jannae (who lives in NYC), summed it up perfectly when she put it something like this: “We all live in such small spaces that the city is like our living room. We hang out together in the parks and bars and restaurants. We’re all in this together and it just works.”
And it does work. No one stands alone but everyone can make their own path.


“It isn't like the rest of the country - it is like a nation itself - more tolerant than the rest in a curious way. Littleness gets swallowed up here. All the viciousness that makes other cities vicious is sucked up and absorbed in New York.” - John Steinbeck

The Politics of Eating

I came across an interesting article recently. It discusses food politics between a couple: she is a vegan, he is an omnivore. Wow, doesn’t this sound familiar?! I was not a vegetarian when I met my husband. The only thing that was not a part of my diet at the time was red meat which I cut out when I was 18.

My decision to stop eating animals was twofold: Health and Compassion, in that order. My passage into the world of vegetarianism was not a hurried one. First, red meat, then other mammals (chicken, pork, turkey, etc…), lastly, fish got the boot. Then, I decided to give up dairy for two reasons. First, I am lactose intolerant. My body rejects milk and milk-based products for a reason; I shouldn’t force it to accept something I don’t need. Secondly, I had my gall bladder removed in April of 2007. After undergoing a surgery, albeit a minor one, I never want to go through that again if I can help it; eating a plant-based diet is the healthiest/best way to ensure that.

I still eat food that tastes good and I can still indulge my sweet tooth! I don’t feel like I’ve lost anything; I actually feel like I’ve gained so much.
You can’t watch what goes on inside a slaughterhouse and push those images to the back of your mind. You can’t watch animals writhing in pain, being treated with the same respect you give gum on your shoe and comfortably swallow your Big Mac.  (What happens after you swallow that burger??)

But, what about “organic meat”? It still carries hormones, cholesterol and the fact that a living being is being raised only to be killed. Plus, organic meat wastes precious resources like water, grain and land and pollutes the air we breathe. I’ll spare you the details, but if you’d like more info GoVeg.com is a fantastic fact-based site.

Back to my original reason for this post: Can vegetarians and omnivores live in harmony? In a [vegan] nutshell, yes! The hubby and I do it all the time. It’s called compromise. It takes practice and some juggling of viewpoints. Ultimately, food is a basic element in everyone’s life; we all need it to survive. Start there.

I try not to bring up the “V word”, but seems like there is food everywhere. Nearly every social gathering will include food. “Piggies” in blankets, crab puffs, sausage balls, cheese balls, veggies w/ some kind of sour cream/mayo concoction – all things taboo in Monica’s Book of Ethics. In the south, there’s even bacon in the veggies! Oh, the horror!

Bringing up your views of religion, abortion or politics tends to go over easier in a social situation than mentions you’re a vegan. Sometimes it really sucks being a vegan in a meat-eaters world. I’d be lying if I said it was easy. No fancy Italian leather shoes or handbags for me! I can’t pick up a lot of my vegan necessities at a regular grocery store. I can’t go to just any restaurant. I must always bring food to gatherings (but I would do that regardless); a girl can’t live on raw veggies and crackers alone! Well, she can, but she’d get bloated/gassy and that isn’t cute!

Having reservations about what someone else chooses to eat can be as insulting as questioning their religion. Trust me, I’ve had years of experience with people giving me the Stink Eye as soon as the word vegetarian – or worse, vegan – comes out of my mouth. It’s like living in a Marilyn Manson concert when you’re the only member of Young Life.

It’s hard to connect with people when they feel you’re judging them. Food isn’t just nourishment; it is a major bonding experience. It conjures memories of family dinners, holidays, special events like graduations, birthdays, anniversaries and weddings. These moments bond us and the dishes we make for these moments speak volumes. You can tell who cooks with love and who shops hastily in the frozen food section.
But, yeah, I do judge others; I judge them as soon as they judge me. As soon as my morals and values are diminished and disrespected, you can be sure I will lose any respect I had for your right to eat what you want to. Deliberately shoving meat through your plump cheeks while ill-mannered moans of ecstasy waft out will guarantee a place for you on my No Likey list. (Yeah, this has actually happened…several times). I won’t waste my breath on the horrors of factory farming or the global impact the meat industry has on our delicate planet because they won’t appreciate any of it and they aren’t worth it.  At the end of the day, it’s their heart being destroying, so go on and have another burger.  I will not respect anyone's right to act like a total jackass. This is what irritates me the most; the ignorance of where food comes from and how it gets to your table.

Respect my right to eat compassionately and I will respect your right to eat meat.

There must be compromise in everyone’s life. It is an essential tool of existing in peace. This philosophy can be applied to nearly every conflict on the planet. If we all learn to give a little more, bitch a little less and make a little room next to our beliefs, this world would be a more peaceful place. Be open to a new experience, influence or behavior, you may find it makes you a better, more successful person. Omnivores and Herbivores (i.e. my husband and I) can cohabitate in peace and harmony because of our mutual love of so many other things. The majority of my friends, co-workers and family are meat eaters. I get along perfectly fine with them all. And it is always a joy when someone asks for diet/nutritional advice or is simply curious about my lifestyle. It isn’t my evil plan to turn the world vegetarian. I just want us all to get along.

Peace, love and compassionate eating,
                   - Monica

Vegan Midol: Chocolate Peanut Butter Cake

I guess I'm rare when it comes to women: I very rarely crave chocolate.  But, when I do, I do it right!
Midol is said to be Vegan (I'll have to research that later).  For all you natural gals, this cake is the next best thing.  It's a combination of three different recipes, culminating into PMS ass-kicking goodness.

This one's for my sistas!

Cake Ingredients:
3 cups unbleached flour
½ tsp. salt
3/4 cup cocoa powder
3 cups almond milk w/ 2 tsp. apple cider vinegar
½ cup black cocoa powder (or dutch processed)
3/4 cup pure maple syrup or agave nectar
3 tsp. baking powder
3/4 cup unrefined sugar
1 ½ tsp. baking soda
3 tsp. vanilla extract

Chocolate Ganache Ingredients:
2/3 cup soy or almond milk
4 Tbs. pure maple syrup or agave nectar
8 oz. bitter sweet chocolate, chopped

Chocolate-Peanut Butter Frosting:
2 oz. unsweetened chocolate
1/4 cup peanut butter
3 to 4 Tbs. water
1 tsp. pure vanilla extract
1 cup confectioners’ sugar

Directions:
Sift dry cake ingredients together (sift, don't skip the sifting!!)  Mix the wet ingredients into the dry. 
For all you OCD folks, this will yield enough batter for 2 10-inch round pans - each pan will have 1lb 10oz of batter. 
Bake at 350 for 25-35 minutes.

Meanwhile....
Melt the PB filling in a double boiler (or you can be ghetto and use the microwave, but keep an eye on it, for Wonka's sake, it can burn in 20 seconds!)  Set aside.

Melt the Chocolate Ganache Ingredients in a double boiler.  Keep ganache warm until you're ready to use it.  Warm, not hot!  You don't want to scorch it.

 

Alright, let's get it on!

Spread a generous (read: all of it) layer of the PB filling on top of the bottom cake layer.
 
Top off with 2nd cake layer.
 
Drizzle ganache all over top layer like so......
 

Yeah...I know.
You're Welcome.

Holla for Garam Masala

I’m thinking of talking more about what I eat. Not exclusively, of course, I’ll still bring up hot-button issues, but I do love food. There are also a lot of people who are completely mystified by a vegan diet.  I love experimenting with food, trying different types of cuisine and making meat-laden dishes more compassionate. Food gives us an insight into a culture’s way of life. Bread dough kneaded, left to rise, kneaded again and baked in a brick or stone oven gives new meaning to life and love. Buying a perfectly-sliced, full of preservatives, Wonder Bread that’s wrapped in petroleum-based plastic most likely means you’re comfortable with 1 BM every couple of days. 
I believe good food is impossible to achieve without a good amount of love put into it.
The following quote is on a magnet I keep on my refrigerator door:
The most indispensable ingredient of all good home cooking: love, for those you are cooking for.
- Sophia Loren

I recently stumbled on a spice mix called Garam Masala. Those familiar with Indian cuisine have heard of this. I, however, was mystified by this yummy blend and had to try it for myself. I adore Indian food. I immediately begin to salivate when entering an Indian restaurant; the aroma of another world instantly transporting my culinary desires into reality. You, too, can go on this journey in your own kitchen; you’re just 6 little spices away!

You will need:
4 dried bay leaves, 7 black cardamom pods (seeds only), 1 tsp whole black peppercorns, 2 tsp cumin seeds, 1 tsp ground cinnamon, 5 whole cloves.

Toast all ingredients if you like (sometimes I do, sometimes I don’t). For all you control freaks: if you can’t find black cardamom pods, don’t freak out. The green will work just fine. Look for cardamom pods in the bulk spice section of health food stores or in Asian markets. You can make this with a mortar and pestle if you don’t mind a little wrist action. I work 8 (actually 9) hours a day, so I use a spice grinder (pick one up at Target for $13 bucks – it’s totally worth it)! Also, you may want to go ahead and double this recipe; you’re going to use it!

Making this exquisite spice blend reminded me of the first time I was introduced to Indian cuisine. One of my best friends in high school was a lovely girl named Shireen. Shireen is from India and we met in a summer school program. She was so sweet and kind, I instantly took a liking to her. She invited a couple girlfriends and me over for dinner one evening. I was intrigued just walking through the door. Her grandmother, wrapped in a traditional sari, sat in a corner chair – she would occasionally shuffle to the kitchen to check on some wonderfully-smelling potion brewing on the stovetop. Shireen’s parents were just as kind and welcoming as I expected them to be. I watched, completely captivated by the unusual ingredients being roasted, sautéed and boiled. We had a yellow curry with homemade naan that night. It was one of the most excellent dishes I’ve ever eaten. I became instantly addicted.

I’ve tried many Indian curry dishes without the same effect. I love going to Indian restaurants, but was frustrated that I could never duplicate the same dish at home. Then I found Garam Masala! (Holla!!)

Try this recipe, you will NOT be disappointed!

Monica’s Masala
1 medium onion, diced
1 can stewed or crushed tomatoes w/ liquid
3-4 cooked russet potatoes (optional)
1 can chick peas, rinsed
1 cup Basmati Rice
1-2 tsp cumin seeds
2-2 ½ cups water (or veggie broth)
2 Tbs. oil, divided
3-4 tsp garam masala
1 tsp curry powder
Salt to taste

Rinse rice in water to remove excess starch. Combine 1 Tbs oil and 1 tsp cumin seeds in saucepan, flash fry (about 30 seconds) & reduce to low. Add rice, water/broth, and about ¼ tsp. salt. Let mixture set for about 15 minutes.
Meanwhile, sauté onion in 1 Tbs oil until soft. Add 2-3 tsp garam masala and continue to sauté (about 5 minutes), mixture may be a little dry.
While onions are cooking, bring rice mix to a boil, stir & reduce to low. Cover and let simmer for 20-30 minutes.
Add tomatoes to onion mix and salt to taste. Simmer about a minute & taste, (add more garam masala or salt if desired). Add chickpeas and potatoes simmer about 10 minutes. Mixture should be a little soupy, this is a good thing!  If you want more liquid, add broth, coconut milk or water until you've reached desired consistancy.
Serve over rice. Enjoy with someone you love!!

Masala Vegetable Stew

Friends Don't Let Friends Eat One Another

Some really good Vegan Recipes I've recently stumbled across:
Cinnamon Rolls
Mock Tuna Salad
Chocolate Bourbon Pecan Pie

Hopeing to make the Mock Tuna Salad for my 6-year old niece (and have her like it)!  I will report my findings later!