December 24, 2013

Veganize your Christmas Favorites: Earth Eats Podcast

Merry Christmas! How will you be celebrating during this very festive season? I was honored to be featured in the Earth Eats podcast last week where I rambled on and on about the deliciousness of vegan baked goods, dissed on the egg (even if it doesn't sound like it), and threw out a few tips on veganizing family classics. Try this Cinnamon Bun Recipe if you're looking to impress the in-laws and kiddos tomorrow morning!

Wishing you all a very merry and bright Christmas full of cheer! I hope you enjoy the podcast!

From snowy Michigan,

December 18, 2013

Vegan Taco Salad

To make a vegan taco salad simply make taco ingredients and assemble loosely on a plate. Start with romaine lettuce. I like to slice it into really thin strips. Next make perfect beans using an onion, green pepper, black beans, jalapeno, cumin, and a bay leaf. You might choose to make a thick chili instead, like we did here. Next top with chopped tomatoes, scallions, fresh cilantro, avocado slices, salsa and tofu sour cream. Crunch a handful of tortilla chips over the top and enjoy! Olé! Here is a picture of us enjoying taco salad with tall glasses of wine.


Blueberry Oat Waffles

Two Fridays past, exhausted from a long week of end-of-year work, my Brooklyn family piled in two cars and forged a trail north through piling snow. After a few treacherous slip and slide moments we made it to our wood stove-clad rented cabin upstate. What a delight to hunker down in a quiet place near moving water. The snow was magical, a deep pad of silence to absorb our buzzing city jumble of poems and Lou Reed.

This recipe is wonderful, an adaptation of Isa's PPK recipe modified to reflect the ingredients that I gathered between a Korean grocery store in Jersey and the cabin's staples. The oatmeal provides a delightfully crisp exterior that, when sliced into, reveals the soft burst of juicy blueberries. This is pure winter comfort!  I had forgotten how perfect waffles are with their crunchy rims and little caves for pooling syrup. Now, someone please mail me a waffle maker for Christmas! Served here with a sprinkling of toasted coconut and sliced bananas. This recipe feeds 8 hungry folks and the waffles freeze perfectly if you are filling fewer plates.

1 cup all purpose flour
1 cup whole wheat flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups quick oats
2/3 cup applesauce
3 cups almond milk
1/3 cup maple syrup
3 Tbs. oil
2 tsp. vanilla
zest and juice of 1 lemon
1 bag frozen blueberries

In a large bowl, mix together the dry ingredients, flours, salt, cinnamon, nutmeg, and quick oats. Make a well in the center of the bowl and add the applesauce, milk, maple syrup, oil, vanilla, lemon zest, and lemon juice. whisk to combine but do not over-mix! A few lumps are fine. Heat the waffle iron and let the batter sit for a few minutes while the oats absorb liquid. Pour into oiled iron and serve hot!