tag:blogger.com,1999:blog-37177491603769382512024-03-05T20:35:25.606-08:00The Rockin' VeganThe Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-3717749160376938251.post-63320695864829169712012-02-19T12:57:00.000-08:002012-02-19T12:58:37.177-08:00Raw Sunflower Seed Paté<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtkHV6j3ozL_f6CRZOKkMC1TEOMS9wL_ogxJXRfhST7LqKbSAA2OT_zXLxl5V7x2t5G6MUdHWxNfw-IyYk469LRT2IhQHCu04WrWKfwN32Vo2H6Kmrzxv8d9ELhq5wSOeA9nxmKlVtGbP/s1600/pate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtkHV6j3ozL_f6CRZOKkMC1TEOMS9wL_ogxJXRfhST7LqKbSAA2OT_zXLxl5V7x2t5G6MUdHWxNfw-IyYk469LRT2IhQHCu04WrWKfwN32Vo2H6Kmrzxv8d9ELhq5wSOeA9nxmKlVtGbP/s320/pate.jpg" width="320" /></a></div><br />
We have been discovering some delicious raw delights during this current detox/cleanse. This was adapted from a recipe at <a href="http://rawgourmet.com/recipes">The Raw Gourmet</a>. I'm a big fan of anything sunflower seedy, and this paté has a very smooth richness that makes for a tasty, filling spread or dip.<br />
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<a name='more'></a>Raw Sunflower Seed Paté<br />
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1 1/2 cup Sunflower Seeds, soaked 8-12 hours<br />
1/3-1/2 cup fresh squeezed Lemon Juice<br />
handful Scallions, chopped<br />
3 Tbsp Tahini<br />
1 Tbsp Nama Shoyu<br />
1/3 cup water<br />
pinch Sea Salt, to taste<br />
pinch Cayenne Pepper, to taste<br />
1 tsp Extra Virgin Olive Oil<br />
<br />
After soaking sunflower seeds, drain and rinse them, and add all ingredients together in a food processor or blender and blend into a smooth paste. Will keep in refrigerator for 1 week.<br />
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Seasoning can be added/adjusted - the soaked sunflower seed mixture is adaptable to many flavors. The flavor of this certainly intensified overnight.<br />
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We served it on dehydrated onion bread crackers from Better Life Cuisine in Santa Monica - awesome.The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com3tag:blogger.com,1999:blog-3717749160376938251.post-57381343189217118692012-02-15T13:06:00.000-08:002012-02-15T13:09:14.196-08:00Raw Detox! Day 13I am in the midst of the first raw/herbal cleanse I've done in over a year. After spending most of December on tour in Brazil and Europe, followed by a gluttonous holiday back home in Indiana, my body was begging for a reset and I am happy to oblige.<br />
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A few years back I discovered an amazing company called <a href="http://dherbs.com/">DHerbs</a>. They have a website full of insightful articles on health and nutrition, and they offer a large catalogue of cleanses and detoxes, all herbal based. Their flagship detox program is the <a href="http://dherbs.com/store/full-body-cleanse-p-1.html">Full Body Cleanse</a>, which is what I am doing now. Over halfway into it, I feel amazing. The program requires an all raw food diet, which can be a bit daunting at first, but in my experience always becomes a wonderful culinary adventure and yields a renewed passion in the unparalleled flavors and satisfaction that natural, unprocessed foods possess.<br />
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I thought I'd share a few of the recipes that have become staples in my raw diet - simple fixins' that satisfy the gnarliest of urges and tummy rumbles. The most common question I hear when asked about going raw is, "Aren't you hungry all the time?" No way, man! The easy thing about going raw is that you can eat all you want - as long as it's not cooked. And the flipside is - being that raw foods are the most nutrient-rich edibles around, you find yourself getting filled up pretty quickly. No empty calories here!<br />
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<b><u>Raw Goddess Salad Dressing</u></b><br />
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Big, fresh salads are key for me all the time, but when going raw they are usually the biggest meal of the day. Most dressings I like to make are raw, but this is just simply the best. I am a huge fan of Annie's Naturals Goddess Dressing, but this raw version to me is even better. My lady came across a similar recipe and altered it to perfection.<br />
<br />
4 Tbsp Apple Cider Vinegar<br />
3 Tbsp Nama Shoyu<br />
2.5 Tbsp Tahini<br />
2 Tbsp Extra Virgin Olive Oil<br />
1-2 cloves Garlic<br />
2 Green Onions, chopped<br />
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Blend together all ingredients and serve over any kind of green salad. A little goes a long way, and it keeps well in the fridge for a week or so. Divine!<br />
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<b><u>Spinach Banana Smoothie</u></b><br />
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My mother used to make these unbelievably rich and tasty banana shakes with ice cream and cinnamon. This recipe, odd as it sounds, is so simple and completely nails the flavor and smooth richness of those banana milkshakes.<br />
<br />
2 cups raw Spinach<br />
1 frozen Banana<br />
1 tsp Cinnamon<br />
1/2 cup Water<br />
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That's it! Blend and serve immediately. If you want it a bit sweeter, add a date to the mix - very nice.<br />
The flavor of the spinach is so transparent, you'd never know it's there, and somehow it makes for a very creamy smoothie. And the color is awesome.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYJ0BAC1a9UUTTfYWxPMsgdppO8u4X_REz-j-ekOIIK0WF_ZLW1GeEk7Z1OEv-NbOzROMAFQjfoV8cZK27UYM5iD1WG780O4CYm34ykREtkaCEZs-J1xLM8RHkXMNmx9uwGwSwDruzOm2/s1600/smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYJ0BAC1a9UUTTfYWxPMsgdppO8u4X_REz-j-ekOIIK0WF_ZLW1GeEk7Z1OEv-NbOzROMAFQjfoV8cZK27UYM5iD1WG780O4CYm34ykREtkaCEZs-J1xLM8RHkXMNmx9uwGwSwDruzOm2/s320/smoothie.jpg" width="320" /></a></div><br />
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<u><b>Raw Zucchini Pasta with Spinach Cashew Cream Sauce</b></u><br />
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Have you ever used a Spirooli slicer?? This simple and very affordable contraption easily turns raw zucchini, other squashes, carrots and more into a thin, flat form very much resembling pasta. For this dish, we used the smallest setting on the Spirooli with zucchini to create something akin to angel hair pasta, which is super fresh, and really just a vehicle for this ridiculously tasty sauce...<br />
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<br />
Sauce:<br />
3 cups raw Spinach<br />
1 small Garlic clove<br />
1/3 cup raw Cashews<br />
1/4 cup Water<br />
1 Tbsp Lemon juice<br />
1 Tbsp Extra Virgin Olive Oil<br />
1/2 tsp Sea Salt<br />
<br />
<br />
Blend ingredients together on high setting and toss with raw zucchini "pasta" made from 2-3 zucchinis depending on their size. We added about a tablespoon of red pepper flakes for spice and sprinkled a bit of nutritional yeast on top. This dish absolutely blew our minds. Insanely good!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6l2iEaDOhyphenhyphenY5qOP_JR_yMCuCsRmXJIR-jVHZSQXlnpt0LiHTvSQJToGCBviSA9-W-xLRrHNxRFm-NC6vZBHCLR6eTPu7lQQrFANiTRUbMlH1iSNH6MBg5Kf9bkGxgmUDBx4SHC_Tn9Jd/s1600/pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6l2iEaDOhyphenhyphenY5qOP_JR_yMCuCsRmXJIR-jVHZSQXlnpt0LiHTvSQJToGCBviSA9-W-xLRrHNxRFm-NC6vZBHCLR6eTPu7lQQrFANiTRUbMlH1iSNH6MBg5Kf9bkGxgmUDBx4SHC_Tn9Jd/s320/pasta.jpg" width="239" /></a></div><br />
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Zucch pasta is on the right. That there on the left is a romaine wrap with almond "ricotta" and sprouted mung beans. Yum! I've been using the sprouted mungs in salads and lettuce wraps - they are very good source of raw protein, dietary fiber, vitamin C and many other nutrients. This was my first sprouting experience - it was way easy and so fun to watch those little dudes grow their cute lil' tails.<br />
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<u><b>Sprouted Mung Beans</b></u><br />
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Take around 1 cup of raw Mung Beans and soak them in a glass jar or sprouting bag with filtered water, enough to cover them with a good inch or more of water on top - be warned, they will expand to 3-4 times their size when sprouting. Soak 8-12 hours, then drain and rinse them and leave in the jar or bag with no water. Keep them out of sunlight in a cool place, but not the fridge. Rinse and drain every 8-12 hours for 2-3 days, until they have little sprout tails popping through the shells.<br />
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After sprouting, I mixed them in a jar with a bit of sea salt and some dried oregano, and put them in the fridge. They keep for around a week, and are a really nice addition to raw salads and other dishes!<br />
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I'm always on the search for other raw goodies, so please chime in if you have any favorites :)The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com4tag:blogger.com,1999:blog-3717749160376938251.post-14812907915715646942011-08-23T02:20:00.000-07:002011-08-23T03:01:34.295-07:00Ethiopian Food in Brussels!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPwonKk_jDIL13O1rog0lQY52QH-U_PjoLlrd64cO7a0y4hJjBJ2F5qIHiCtl7JfNAftZMrHk0K7RjqpHMJgHKOav4vcozdQy2X2fV_M9NQh0o6XglBZPgRwvVaTnLz8DFC-5XZW0hf5t/s1600/kokob.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPwonKk_jDIL13O1rog0lQY52QH-U_PjoLlrd64cO7a0y4hJjBJ2F5qIHiCtl7JfNAftZMrHk0K7RjqpHMJgHKOav4vcozdQy2X2fV_M9NQh0o6XglBZPgRwvVaTnLz8DFC-5XZW0hf5t/s320/kokob.jpg" width="320" /></a></div><br />
I've been on tour in Europe since the beginning of July. July was filled with amazing festivals in France, Switzerland, and Belgium, club shows in the UK, and some splendid down time in Paris, London, and a few other spots. Since the beginning of August, we have had time off in a beautiful apartment in Brussels. We had a big gap in the touring schedule, and it made more sense to stay here rather than fly home and back again. What an opportunity - to truly live in a foreign city! So many of our adventures on the road are enjoyed in fast-forward, zipping from city to city, sometimes barely having time to come up for air. This, on the contrary, has been quite different, indeed.<br />
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<a name='more'></a>We are staying in a mostly Arab neighborhood called Schaerbeek, which is liberally dotted with charming, super-cheap fruit and vegetable markets. On almost every corner you can find racks of incredibly fresh produce out on display, and inside they offer all kinds of canned goods, bread, dried beans, etc. All of us in <a href="http://www.thebellrays.com/">The BellRays</a> love to cook, and we have not let the luxury of having a full kitchen at our disposal go to waste! Soups, salads, breakfasts, dinners, you name it - our kitchen has been a flurry of activity. I've been making hummus regularly, which is always good to have around, and we even made a batch of fresh almond milk.<br />
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Aside from throwin' down in the kitchen, we've also tried a number of restaurants in Brussels, some of which have been very good. New friend <a href="http://circa1957.blogspot.com/">Sylvia Arthur</a> was kind enough to send me a list of recommendations, and among them was an Ethiopian restaurant. I've always been a fan of this unique style of cooking (and eating!), so I made a trek downtown to check it out. The place is called <a href="http://www.kokob.be/">KoKoB</a>, and man - it was fantastic! It's really close to the Grand-Place - one of the most beautiful town squares I've ever seen.<br />
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If you've never been to an authentic Ethiopian restaurant, it is quite an experience. For starters, there is no silverware! Dishes from your meal are laid out on a round piece of very thin bread, much resembling a crepe. You are given a basket of the same bread, which you tear into small strips and use to scoop up your food. Essentially, you are eating with your hands. The food at KoKoB was heavily aromatic and spiced to perfection. I had a combo of 3 dishes - carrots and green beans in a mild sauce, pea flour and shallots in a spicy sauce, and potatoes and beetroot in a rich sauce. The potato/beet dish was the winner, but they all held their own. So, if you ever find yourself in Brussels, make your way down to KoKoB for a proper Ethiopian feast :)<br />
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Lastly, a post about Brussels wouldn't be complete without mention of BEER. Belgium has a well-known reputation for producing some of the world's best beers, and it is very well deserved! Ever since my first visit back in 2008, it was evident to me that the brewers here know something special. Perhaps it's in the ancient brewing methods of the Trappist monks, which many of the breweries here still uphold. Our great friends Fliesh and Dorrie took us to the brewery <a href="http://www.3fonteinen.be/">3 Fonteinen</a> for a private tour and tasting session with the owners, Armand and Lydie. They graciously shared lots of delicious beer with us, as well as fascinating stories about life as a brewer in Belgium.<br />
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Here is a list of my favorite Belgian beers, not in order:<br />
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3 Fontainen <br />
Orval<br />
Waterloo<br />
La Chouffe<br />
Karmeliet<br />
Delirium<br />
Maredsous<br />
Westmalle<br />
Trappiste Rochefort<br />
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If you have a specialty beer store nearby, I encourage you to seek out the taste of Belgium. Or better yet, visit Brussels!<br />
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If you're interested in viewing an album of pics taken on my walks around the city, click <a href="https://picasaweb.google.com/jmusic3/BrusselsBelgium?authuser=0&feat=directlink">HERE</a> <br />
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cheers, JThe Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com5tag:blogger.com,1999:blog-3717749160376938251.post-46767424697845832662011-02-20T11:51:00.000-08:002011-02-20T11:58:25.227-08:00English Muffin w/ Cashew Cheese and Tomato<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLBJPdCOQluoO513_1fnUGwp4_r0fGrSxXbwNNDOH1qT-9jhLjbPfrw2uruQrHKFGNxTtzl6oakPvCwtED8XwHuw0ma8AgdS2KWSNsccZaBEIBIOwAUjEB_DiZC07bQNrDmGwofMjt9eE/s1600/cashewcheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLBJPdCOQluoO513_1fnUGwp4_r0fGrSxXbwNNDOH1qT-9jhLjbPfrw2uruQrHKFGNxTtzl6oakPvCwtED8XwHuw0ma8AgdS2KWSNsccZaBEIBIOwAUjEB_DiZC07bQNrDmGwofMjt9eE/s320/cashewcheese.jpg" width="320" /></a></div><br />
When I was growing up, on some very fortunate weekend mornings, my Dad would make these heavenly simple little breakfast melts - just english muffins with cheese melted on top in the toaster oven. I remember it being done to perfection, with the edges of the muffin getting a bit burnt and crispy and the cheese bubblingly hot and delicious.<br />
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Since then and to this day, I regularly crave english muffins in the morning. My refined quest for health has led to an upgrade (perhaps a downgrade, to some) from the delightful, yet low fiber, high-fructose corn syrup laden standard Thomas brand to Ezekial sprouted grain English muffins, which are high in fiber and very low in carbs. I usually have them with peanut butter or a little Earth Balance, but this morning I had a fresh batch of cashew cheese and a very ripe tomato on hand and begging to be used, so I decided to get fancy...<br />
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<a name='more'></a>As I've said before, I'm a sucker for anything resembling cheese. This was only my second attempt at making cashew cheese, and I gotta say, it came out amazingly good. I rocked it in the blender until it was very light and creamy - bringing to mind the super-light whipped cream cheese you get at a proper New York bagel shop. As decadent as it is, I'm sure this stuff isn't the greatest for you if you're counting calories, but it certainly has less fat and zero cholesterol in comparison with regular cream cheese - and it definitely satisfies the craving.<br />
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English Muffin w/ Cashew Cheese and Tomatoes<br />
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1 Ezekial Sprouted Grain English Muffin, cut in half<br />
1/3 of a tomato, sliced thinly<br />
2 tbsp Cashew Cheese (recipe below)<br />
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Cashew Cheese:<br />
1 cup raw, organic cashews<br />
Water<br />
1/4 cup fresh lemon juice<br />
2 cloves garlic, crushed and minced<br />
1 tsp ground black pepper<br />
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Start by soaking the cashews in enough water to cover them by about an inch. The soaking time in recipes varies from 2 hours to overnight - I soaked mine overnight, and they were nice and soft. Drain and rinse the cashews and put them in the blender with a 1/2 cup or so of filtered water. Add the lemon juice and garlic and blend until creamy, adding more water a little at a time until you get the perfect consistency. Add the pepper at the end and pulse until it is mixed through. Put the "cheese" in a jar or tupperware and let sit covered at room temperature for 12-24 hours. You'll be really tempted to sample it at this point, which is fine, but if you refrigerate it for a couple of hours it's much better chilled.<br />
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The english muffin, tomato part is pretty self-explanatory! The cashew cheese is also really, really good on whole grain crackers...The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com7tag:blogger.com,1999:blog-3717749160376938251.post-16018451669994173832011-02-17T20:42:00.000-08:002011-02-17T20:42:42.384-08:00Vegan Sandwich Ideas!Wow, just stumbled upon a wonderfully comprehensive list of ideas/recipes for vegan sandwiches, posted by fellow blogger Vegan Soul Power! Just browsing the list got my mouth watering and my mind spinning with inspiration.<br />
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Have a look <a href="http://vegansoulpower.blogspot.com/2011/02/50-vegan-sandwiches.html">HERE</a> and check out the rest of the blog, too - it's really good.<br />
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CHEERS and happy sandwich making.The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com2tag:blogger.com,1999:blog-3717749160376938251.post-2899401358020822892011-02-15T17:09:00.000-08:002011-02-15T17:41:36.307-08:00Hearty Cabbage Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpJklNpoCk1MCRfAVJTzKRioUyisAl0T-h5hIiVYEQxiquL8CDXCyDF2xVMhGiEvj8auKeqKcctka7f6urTh53BgTwcoDqIPW6E5C_qpPunIFyaigGfO4EylFavCOIKyPcm1nP4dRBux5/s1600/cabbagesoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpJklNpoCk1MCRfAVJTzKRioUyisAl0T-h5hIiVYEQxiquL8CDXCyDF2xVMhGiEvj8auKeqKcctka7f6urTh53BgTwcoDqIPW6E5C_qpPunIFyaigGfO4EylFavCOIKyPcm1nP4dRBux5/s320/cabbagesoup.jpg" width="239" /></a></div><br />
Today presented the unusual occurrence of a rainy day in L.A. It was downright dreary. I think nothing suits a gray day like a big pot of homemade soup. I had a head of cabbage on hand and had been dreaming of making this for a while now - today was the perfect day.<br />
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My homegirl Lisa Kekaula, of <a href="http://www.thebellrays.com/">The Bellrays</a>, made this on a tour stop in France last year and blew my mind. The ingredients are so simple and fresh, but the flavor is rich and intense. She was kind enough to share the recipe with me, and now, after making it myself and sampling a heavenly bowlful, I feel indebted to share it with you...<br />
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<a name='more'></a>I'll give you my measurements - it made quite a large amount, which I'm sure I'll be enjoying all week. Lisa said it gets better by the day, so I'm in for quite a treat. My roommate, Shaun, just got a pair of really nice cast iron pots made by a French company called Staub, and the bigger of the two was perfect for simmering the soup. The recipe calls for <a href="http://en.wikipedia.org/wiki/Herbes_de_Provence">Herbes De Provence</a>, a wicked good herb blend from France made up of thyme and other delicious things. I have a big bag of it from my last trip to France, but I'm pretty sure you can track it down in select American stores. She recommended using this very spicy and awesome pasta sauce seasoning we picked up in Italy - I didn't have any left, so I threw a mix together myself. I love this soup with a bit of a kick, but simply oregano, salt and pepper would work fine. <br />
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<br />
Hearty Cabbage Soup<br />
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1/2 large white onion, chopped<br />
4 garlic cloves, minced<br />
4 potatoes, peeled and chopped to 1/2 in cubes<br />
5 carrots, peeled and chopped to 1/2 in cubes<br />
2-3 tbsp Herbes De Provence <br />
2 tbsp oil or Earth Balance<br />
1 medium sized cabbage head, chopped<br />
1 can cannelini or white kidney beans, drained and rinsed<br />
1/2 cup chopped celery <br />
1 cube vegetable bouillon<br />
Water <br />
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Spicy Italian Seasoning:<br />
1 1/2 tbsp dried oregano<br />
2 tsp cayenne pepper<br />
2 tsp red chili pepper flakes<br />
1 tsp ground black pepper<br />
1 tsp salt<br />
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Begin by heating some oil in a soup pot on low heat and simmer the onions until they start turning translucent, then add the garlic and cook for a couple minutes. In a large casserole dish, put the potatoes and carrots together, coat with the Herbes De Provence and mix with a little oil or Earth Balance, as I used. Put the dish in the oven, preheated to 300 degrees. Add the cabbage to the onions and garlic in the soup pot and add a cup or so of water and cover so the cabbage will steam while the potatoes and carrots are roasting. When the potatoes and carrots are fairly cooked through but still firm and not overly mushy (should take about 30 minutes) add them to the soup pot with the white beans and celery. Add water so that it covers everything in the pot by about an inch, then add the bouillon and Italian seasoning. Cover and simmer for 2 hours or more...<br />
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My house smelled amazing while making this, and the soup is unbelievably hearty and flavorful. There is a bit of prep work and cooking time, but overall it's very simple and so worth the work. The perfect compliment to a dreary day. Enjoy!The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com7tag:blogger.com,1999:blog-3717749160376938251.post-11597565230672066712011-02-09T20:08:00.000-08:002011-02-09T20:08:13.909-08:00Shredded Beet and Cabbage Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnTKamF0z6ZyQSFg4PqIU_UxGKdmZbwp8MuBItpuWa0ZLYkDGbnEQE6zSVbMFOtN1qvZ4NcFbuZjRs7ITC2VrHcsn09Kh72W4jL_R8L4L937XE48OV6BWl-K2RfSjZxK9E0azUstPww-1/s1600/beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnTKamF0z6ZyQSFg4PqIU_UxGKdmZbwp8MuBItpuWa0ZLYkDGbnEQE6zSVbMFOtN1qvZ4NcFbuZjRs7ITC2VrHcsn09Kh72W4jL_R8L4L937XE48OV6BWl-K2RfSjZxK9E0azUstPww-1/s320/beets.jpg" width="239" /></a></div><br />
Wow, I haven't added a recipe in a long while! My poor camera became broken towards the end of the year in Spain, and I've been reluctant to post anything with less than stellar pics. Well, this I just had to share, so iPhone photo it is :)<br />
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There is an amazing vegetarian restaurant I go to in North Hollywood called <a href="http://www.leonorsvegetarian.com/">Leonor's</a>, and they serve an amazing cabbage/beet salad called the Forever Young salad. It blows me away every time. I have been craving it, so I decided to attempt something similar on my own...<br />
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<a name='more'></a>I adapted the recipe from a few found on <a href="http://www.recipevegetables.com/">RecipeVegetables</a>, a great recipe portal that I recently stumbled upon. It came out amazingly fresh and tasty, and will no doubt become a staple from here on out. I would have liked to use a grater to shred the cabbage and beets, but I don't have a good one. I used a food processor instead, which got the veggies very finely shredded - a different kind of vibe than I was going for, but rockin' just the same! Please give it a try and let me know what you think... Omg, you're gonna flip.<br />
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Shredded Beet and Cabbage Salad<br />
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<br />
1/2 small head of green cabbage, shredded, chopped, whatev!<br />
1/3 medium sized beet, ditto<br />
2 1/2 tbsp extra virgin olive oil<br />
2 1/2 tbsp apple cider vinegar<br />
1/6 of a red onion<br />
1 or 2 garlic cloves<br />
1/2 avocado, preferably over ripe, kinda soft<br />
1 tsp dijon mustard<br />
fresh ground black pepper<br />
salt<br />
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Grate or shred the cabbage and beet separately, than put together in a large salad bowl to mix. Pulse the onion and garlic in a food processor until it is finely grated, then put in a separate, smaller bowl with the oil, vinegar, acvocado, and mustard. Mix these together well, mashing the avocado with a fork and whisking until it creates a mushy, creamy sauce, not too runny. Pour the sauce over the shredded beets and cabbage and mix thoroughly. Sprinkle pepper and salt to taste on top and mix together again. That's all - a little prep work, but very quick and easy to prepare.The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com7tag:blogger.com,1999:blog-3717749160376938251.post-44361029812619154512010-08-24T18:28:00.000-07:002010-08-24T23:58:39.162-07:00Barley Salad with Kalamata Olives and Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BGSUbRxJ9yLHh4QOO0VMrCOrPiFst9WkciEtR_f-JXVzDQTRmP989OAjdSu19PIX-8kyr7TZa0xrn5uXuLWFerjGaA7PCnVB2h5NbAOhAaUx3FTfHq7NMWbs535KLL04lMnPKdTDn-OU/s1600/barley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BGSUbRxJ9yLHh4QOO0VMrCOrPiFst9WkciEtR_f-JXVzDQTRmP989OAjdSu19PIX-8kyr7TZa0xrn5uXuLWFerjGaA7PCnVB2h5NbAOhAaUx3FTfHq7NMWbs535KLL04lMnPKdTDn-OU/s400/barley.jpg" width="400" /></a><br />
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I found this recipe in the Real Food Daily cookbook by Ann Gentry. I highly recommend the book - it is packed full of amazing, inspiring cooking ideas...<br />
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This was my first experience working with barley, which is a great source of fiber and protein and is super simple to prepare. This salad is full of so many fresh, delicious ingredients. It is good warm, room temperature, or cold, and you can literally feel yourself getting healthier as you eat it.<br />
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In the book it is called "Athena Barley with Kalamata Olives and Tomatoes"<br />
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3 cups water<br />
2 cups pearl barley<br />
1 1/2 tsp sea salt <br />
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3-4 large tomatoes, seeded and chopped<br />
3/4 cup kalamata olives, pitted and quartered<br />
3/4 cup diced red onion<br />
3/4 cup finely chopped fresh Italian parsley<br />
2/3 cup finely chopped green onions<br />
3 tbsp finely chopped fresh dill<br />
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1/2 cup freshly squeezed lemon juice (3 lemons)<br />
1/4 cup extra virgin olive oil<br />
1 tbsp dried oregano <br />
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Fresh ground black pepper to taste<br />
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The barley part is mad simple - put the barley and water with salt on high heat and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes or so. It will absorb the water and become nice and fluffy.<br />
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After the barley begins simmering, get to work on chopping and dicing, as there is quite a bit of prep needed the get the other ingredients ready. I put the red and green onions together in a bowl, the dill and parsley together, and kept the tomatoes and olives on the cutting board.<br />
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Once the barley is cooked, transfer it to a large mixing bowl. Whisk together the lemon juice, olive oil, and oregano, and pour the blend over the barley and toss to coat well. Add the remaining ingredients to the bowl, mixing together as you go. Grind some black pepper over the top of everything and mix, and it's finished! I found the barley to be nicely salted from the water I prepared it in, but you may wish to add some salt.<br />
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The lemon/olive oil/oregano vinaigrette and the fresh herbs and veggies make this a perfect, fresh side dish. Enjoy... And get the book!The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com8tag:blogger.com,1999:blog-3717749160376938251.post-30019892737950639862010-08-20T17:37:00.000-07:002010-08-24T23:54:54.190-07:00Spicy BBQ Seitan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDvg08Gf_FTNMIMslPb8RiwFNqA746D9VX_Suf0N0ZMuDehKLqBGydUyzghUN1QjQ3u8uCOOJOwKC0ygPZ390zN8S6oMGd9AKS-WcTECZ6BxF3rQIKQ9hXsaYFIa3pXZqC42TISyIVuXm/s1600/seitan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDvg08Gf_FTNMIMslPb8RiwFNqA746D9VX_Suf0N0ZMuDehKLqBGydUyzghUN1QjQ3u8uCOOJOwKC0ygPZ390zN8S6oMGd9AKS-WcTECZ6BxF3rQIKQ9hXsaYFIa3pXZqC42TISyIVuXm/s400/seitan.jpg" width="400" /></a></div><br />
Hello! Prepare to have your mind blown. I apologize for my cockiness, but seriously... Fellow culinary adventurers - have you ever made something that is so very good that you actually holler out loud with every bite? Okay, okay, enough gloating. I'm just sayin' - this is one of those dishes. What's more is that it is easily one of the simplest dishes I have ever prepared.<br />
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First of all, for those that aren't hip to this devilish-sounding delight, allow me to introduce Seitan - my new favorite protein. I had tried store bought seitan a few times and thought that it was pretty good. Perhaps a little odd in texture, but very adaptable to different flavors and dishes. A week or two ago, I made my own for the first time. It was simple to make and ridiculously inexpensive for the amount that it yielded. 1 1/2 cups of vital wheat gluten, the principal ingredient, made 8 or 9 large cutlets of seitan, which can be easily frozen. And it blew away the store bought seitan. Check it out - seitan has the same protein content as a sirloin steak, but it has zero fat and no cholesterol! It is a great meat alternative for vegetarians and vegans that are sensitive to soy products or concerned about consuming to much processed faux-meat.<br />
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I found many varied methods of making seitan online and in cookbooks. Click <a href="http://www.youtube.com/watch?v=x3O8LKmos8U">here</a> for a hilarious video of the recipe that I used loosely to make my first batch. I improvised on the spices a bit, and it came out fabulous.<br />
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I think the most amazing thing about seitan is its ability to soak up flavor from a very small amount of sauce or marinade. It is a bit spongy, and as a result, a little bit of flavor goes a long way. For this particular dish, I used a bit of BBQ sauce mixed with Sri-Racha and a spicy curry paste. The result was a meat-like substance far more tasty than any meat I've ever had. The sweetness of the BBQ sauce was offset by the heat of the Sri-Racha and curry paste perfectly. In combination with the freshess of the bell pepper and mushrooms I used, it was enough to make me wanna scream about it from rooftops.<br />
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I served the dish over a whole wheat couscous from Trader Joe's, which could not possibly be easier to prepare - boil water, take it off heat, add the couscous and let it do it's thing. Done in 5 minutes. The meal would also be perfect with brown rice, quinoa, etc.<br />
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Dig it:<br />
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Spicy BBQ Seitan<br />
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1 tbsp coking oil <br />
1/4 large onion, diced <br />
6 oz. Seitan, sliced into 1/8 in. strips<br />
1 green bell pepper, diced<br />
4-5 crimini mushrooms, diced<br />
1/2 cup prepared whole wheat couscous <br />
salt/pepper<br />
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Sauce:<br />
2 tbsp BBQ sauce<br />
2 tsp Sri-Racha chili sauce<br />
1 tsp Patak's hot curry paste<br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEZSS9oOW3Vve-u-9mVrACMd9k63lYs6EZmj-izkeRnGqRsPzgQpqOxzfAh1JbiqnyQFcVBuIj4xlgYXo7DWgKD7E6fktA8IHFf2U7OgLfTonwqZiBS15gPYFZ1SZ9uhYP1g0RAs1t322/s1600/seitan1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEZSS9oOW3Vve-u-9mVrACMd9k63lYs6EZmj-izkeRnGqRsPzgQpqOxzfAh1JbiqnyQFcVBuIj4xlgYXo7DWgKD7E6fktA8IHFf2U7OgLfTonwqZiBS15gPYFZ1SZ9uhYP1g0RAs1t322/s320/seitan1.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8H2cFtCI-U9WLon0eJdHwYghnVrxTZs8Wcew6jKJgSLC2CfsT9z5WHlWxGo-hKdHSMP-UTvjzspZOOk_VqfGwE9QLqMu30m6hlwoWhx11LlGEhucLTP4UIqipoPtk8rw7Bg-NA5t8_WvJ/s1600/seitan3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8H2cFtCI-U9WLon0eJdHwYghnVrxTZs8Wcew6jKJgSLC2CfsT9z5WHlWxGo-hKdHSMP-UTvjzspZOOk_VqfGwE9QLqMu30m6hlwoWhx11LlGEhucLTP4UIqipoPtk8rw7Bg-NA5t8_WvJ/s320/seitan3.jpg" /></a></div> <br />
Start by heating some oil in a large pan or wok. When the oil begins to sizzle, add onions and cook over medium heat until translucent. Add seitan slices to the pan and brown on both sides. Mix together sauce ingredients and drizzle about one tablespoon of the sauce over the seitan and onions. Mix well and let it cook and brown a bit more. After a few minutes, add the bell pepper and mushrooms to the pan, cook for 2-3 minutes, then drizzle some more sauce over everything and mix well. Serve over lightly salted couscous and grind some fresh ground black pepper over the top. <br />
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I can't wait to make this for my carnivorous friends and watch them drool......<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgrmEtR8zEhMZfKhU4m7HJI-dZieavNHEm_O4PiRkrPunOErobTxdHKuKNUJeogaQ5D4ybySZZfOQf6_R3xH5CL3WHMaHexO7CJS6LM2pPbwZfveVN5pwszPHUpyxHkZEQRsZteK6HwDW/s1600/seitan4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgrmEtR8zEhMZfKhU4m7HJI-dZieavNHEm_O4PiRkrPunOErobTxdHKuKNUJeogaQ5D4ybySZZfOQf6_R3xH5CL3WHMaHexO7CJS6LM2pPbwZfveVN5pwszPHUpyxHkZEQRsZteK6HwDW/s320/seitan4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi8RY2K59fXF1mGtMCvQSpKjmv1xZ8r89isTNC6pBjy4TuR2noXat7iMJYGDLfGy1WYoNAVRozc3KWSBylP0gkSZw3P3fkMsjo-wlFuFF9S5Y0lb4E9xfMt_92V6K_FQQvIm3Y_XKZHFN/s1600/seitan6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi8RY2K59fXF1mGtMCvQSpKjmv1xZ8r89isTNC6pBjy4TuR2noXat7iMJYGDLfGy1WYoNAVRozc3KWSBylP0gkSZw3P3fkMsjo-wlFuFF9S5Y0lb4E9xfMt_92V6K_FQQvIm3Y_XKZHFN/s320/seitan6.jpg" /></a></div>The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com2tag:blogger.com,1999:blog-3717749160376938251.post-4610965602656192392010-06-10T17:41:00.000-07:002010-06-10T17:46:14.165-07:00Salad with Homemade Vinaigrette & Field Roast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF12w-iviWUtOBVoA8UFjehI5jJzMykkoqbfAk-YCaIf7upx-ELgFEs2pdq_71W37iznGeWsqZxEQc6ESIVPEI33z_aPZFwm4rKnXHSR1Il8zRnEVg0-_q9WNWlb7wb3CQ2L3qTFI-UzlS/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF12w-iviWUtOBVoA8UFjehI5jJzMykkoqbfAk-YCaIf7upx-ELgFEs2pdq_71W37iznGeWsqZxEQc6ESIVPEI33z_aPZFwm4rKnXHSR1Il8zRnEVg0-_q9WNWlb7wb3CQ2L3qTFI-UzlS/s400/salad.jpg" width="400" /></a></div><br />
Wow, it's been almost a month since I've posted. I've been doing some traveling for work and pleasure and staying extremely busy! Wanted to share a recipe for an amazing, quick homemade vinaigrette salad dressing that I make on the reg, and also review one of my favorite new faux-meat products - Field Roast! <br />
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The inner carnivore in me is always looking for hearty, delicious things to chew on that satisfy my protein cravings and make me wonder, with all the amazing products out there, why I took so long to stop eating meat! Many vegetarians don't take well to the fake meat replacements, and I guess its fair to say that some of the products out there tend to be rubbery and un-appetizing.<br />
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<a name='more'></a>Fortunately, I have found a few that I really like. I discovered Field Roast at my local Whole Foods and decided to give it a shot. I bought the 'quarter loaf' retail item in Lentil Sage and was excited to read the nutritional panel. It is VERY low fat, with only 1.5 grams per serving (zero saturated or trans fats) and it packs a whopping 16 grams of protein into each serving. It is also relatively low in sodium, which is something I've been paying a lot of attention to lately. And the suggested serving size is pretty on point, certainly enough to add to a salad or sandwich and fill you up properly. I've made salads with it several times now, and to me it is the perfect vegan lunch - a big, hearty salad that leaves me full and happy with no carbs. I haven't tried the other flavor varieties, but the lentil sage loaf is flippin' incredible! I've alos heard excellent things about their vegan sausages, but trust me, the Field Roast loaves are dynamite!<br />
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The vinaigrette is simple, easy and always satisfying. A little goes a long way and I love the way it coats the lettuce lightly, unlike a lot of store bought dressings. Although it can be made in bulk ahead of time, I generally make it just for me everyday so that it comes out a bit different every time, making it a tad more spicy or sweet depending on what I'm feelin' at salad time...<br />
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Here's the recipe:<br />
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Equal parts extra virgin olive oil and apple cider vinegar - about 1/2 tbsp each.<br />
2-3 tsp brown or dijon mustard<br />
1 tsp honey<br />
a few drops balsamic vinegar <br />
cayenne pepper<br />
fresh ground black pepper<br />
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Put the oil, apple cider and balsamic vinegar, mustard, and honey together in a small bowl. Add a few pinches of cayenne on top and grind some black pepper on as well. Mix well so that it emulsifies, and that's it. I love using different mustards, as they really change the flavor. I have an aioli garlic mustard that works great, or sometimes spicy brown is the way to go. Some days I add lots of cayenne which gives it a nice kick, or you can add more honey/less mustard for a sweeter vibe.<br />
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When using the Field Roast, I like to keep the salad fairly simple because I love it's flavor. Here's how this one went down...<br />
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organic baby greens<br />
about 2 oz. of Field Roast, sliced and cubed<br />
1/4 cup raw walnuts, crushed<br />
1 jarred roasted red pepper, drained and diced<br />
vinaigrette<br />
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The Field Roast and walnuts go really well together, and with the dressing and a bit of roasted red pepper tossed in, its a hit. I make this almost daily, and I urge you to get inspired and creative with the salad fixins and make it happen! Would love to hear if anyone has suggestions for other uses of Field Roast...The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com7tag:blogger.com,1999:blog-3717749160376938251.post-5579664198727840212010-05-13T08:42:00.000-07:002010-05-13T08:52:09.761-07:00Tofu & Broccoli with Israeli Couscous<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLESwLZSvbKfgyoj6qUJdyc9irrARoDaahUho8D8rl71du9MnpaZWOwgeePIMTwzC6n7wnoRvoWQ5lTnc9vCFiXD9Oldw0KbuuOQNz06ZncXS7nDg5khmxDmGkCZMSzjYKNi4zKAYu25d/s1600/broccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLESwLZSvbKfgyoj6qUJdyc9irrARoDaahUho8D8rl71du9MnpaZWOwgeePIMTwzC6n7wnoRvoWQ5lTnc9vCFiXD9Oldw0KbuuOQNz06ZncXS7nDg5khmxDmGkCZMSzjYKNi4zKAYu25d/s400/broccoli.jpg" width="400" /></a></div> <br />
Upon learning that I am a vegetarian, people generally ask me something along the lines of, "Well, if you don't eat meat - then what <i>do</i> you eat?" They scratch their heads with a perplexed look on their face and reveal an ever so commonly held misconception, which goes something like, "I <i>need</i> meat to survive and stay healthy and active." Come to think of it, back in my days as a ravenous carnivore I wondered the very same thing. One of the main reasons I started this blog was to answer that question, and shed a little light on what <i>this</i> vegetarian/vegan prepares on the reg to stay nutritiously hooked up and flavorfully well-fed.<br />
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This dish is most definitely a staple of my diet. It is so unbelievably tasty and easy to prepare, as well as being crazy healthy and energizing. I make it again and again and never grow tired of the exciting burst of flavor and the happy tummy it gives me. It is a great one to share with meat eaters, simply because it's friggin' delicious...<br />
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<a name='more'></a>The secret weapon here is ginger powder. I'll grate some fresh ginger in the pan if I have it, but the powder gives it just the right amount of zing to create the perfect balance to the sweet, tangy Soyaki and the fire of an Asian chili paste like Sriracha.<br />
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Tofu & Broccoli with Israeli Couscous<br />
<br />
1 cup Israeli Couscous<br />
1/2 small red onion, chopped<br />
2 cloves garlic, minced<br />
cooking oil<br />
5 oz. extra firm tofu, cubed<br />
lots of broccoli, chopped into florets<br />
3-4 tbsp sun-dried tomatoes, chopped<br />
2-3 tbsp Soyaki or similar sauce/marinade<br />
2 tsp ginger powder or fresh mined ginger<br />
1 tsp Sriracha or other Asian chili paste <br />
pepper to taste<br />
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Although this goes great with quinoa, rice, etc., I prefer serving it with Israeli Couscous. In Israel, they call it Ptit Tim (<i>peTeet Teem</i>), and it's damn good. They now carry it at Trader Joe's and I think you can find it in most supermarkets.<br />
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Put the dry couscous in a small pot with a tablespoon or so of oil and put it over low to medium heat. Shortly after turning on the flame, add the onion and garlic and let it cook uncovered, stirring frequently so it doesn't stick. When most of the couscous gets toasted and lightly browned, add just enough boiling water to completely cover it and put it over low heat with the pot covered. It should look something like this just before you add the water:<br />
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Put the tofu in a separate oiled pan over medium heat and let it cook on one side for about 5 minutes, until nice and crispy on the cooked side. Keep an eye on the couscous - it only takes a few minutes for the water to boil off, and it softens up pretty fast. When the water is gone, turn off heat, stir it up and let it sit, covered.<br />
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Flip the tofu so that every piece gets browned on both sides. After the flip, add the broccoli and sun-dried tomatoes to the pan off to one side. Pour the soyaki on top of the broccoli and sprinkle the ginger powder on everything in the pan. By now the pan will be nice and hot - it won't take as long for the tofu to brown on the other side and the broccoli will cook quickly. After just 2 or 3 minutes squirt the Sriracha on top, mix everything together in the pan, and let it cook for another minute or two.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61FGtNMErP30pwE1rdBXtZCpWT3brIsf97qFpGhD4C9mMIOS8xcju33kYDR1wmkooFuc4xAxmcW8HtjAgiVaqSiPprnlvqnhUnXm7zQFmMwOxi9cd9Mf5U0vF6-lF7A5E70fagrxazsvk/s1600/blog3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61FGtNMErP30pwE1rdBXtZCpWT3brIsf97qFpGhD4C9mMIOS8xcju33kYDR1wmkooFuc4xAxmcW8HtjAgiVaqSiPprnlvqnhUnXm7zQFmMwOxi9cd9Mf5U0vF6-lF7A5E70fagrxazsvk/s320/blog3.jpg" width="320" /></a></div><br />
Now, I love me some hot spice - but I don't think this dish needs a whole lot of Sriracha. There is plenty of flavor happening with the ginger and soyaki, and the heat of the chili paste can easily overpower a meal. <br />
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Put the cooked Israeli Couscous on a plate and serve the stir-fry over it, topped with some fresh ground black pepper. Sit down to eat and prepare to have your mind blown! If you're feeling super indulgent, drizzle a bit of tahini on top or add some nutritional yeast flakes. Bon appetit - or as they say in Israel, La Breeut!The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com11tag:blogger.com,1999:blog-3717749160376938251.post-78386959322183466402010-04-26T01:14:00.000-07:002010-04-26T01:22:58.786-07:00Gallie's Shells and "Cheese"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr_hifMAnuyqf6-LWU_cw4g2cutGwlG3FZbl8Qtp50zMVmmcOox1o9qi_BD0WBhiMzdh_RYTXMG0hbEQ75hv3Qt8UQuixFDSKyHgD996nNMcKKlSyJ7Ddpfbu7i8PzNEPQ39JIYvLPSIu/s1600/shells.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr_hifMAnuyqf6-LWU_cw4g2cutGwlG3FZbl8Qtp50zMVmmcOox1o9qi_BD0WBhiMzdh_RYTXMG0hbEQ75hv3Qt8UQuixFDSKyHgD996nNMcKKlSyJ7Ddpfbu7i8PzNEPQ39JIYvLPSIu/s400/shells.jpg" width="400" /></a></div><br />
Macaroni and cheese. There's just something about it... I've always loved it. Although it is far from being a gourmet culinary masterpiece, it is one of those things that I have always gotten cravings for from time to time. I believe that lands it in the 'comfort food' category. As I got older and started getting more creative in the kitchen, I began experimenting with variations on the theme. I found that I absolutely love jalapeños in mac n' cheese. Broccoli is also a definite winner.<br />
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<a name='more'></a>My girlfriend Gal (rhymes with tall) adapted this from a recipe she found online. I added a few things I had on hand, and it really came out incredibly good. It doesn't exactly resemble the classic dish in flavor - it sort of has a taste and vibe all it's own - but it is certainly similar enough to satisfy the craving. And it's vegan!<br />
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This marks my first time using nutritional yeast with cooking. Thumbs up! It is fairly high in protein content and adds a nice, subtle, nutty flavor and really makes for a good cheese replacement. I'd love to hear some suggestions of other uses for it...<br />
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I used whole grain shells for this batch, but macaroni or any other pasta would work fine. Also, I have become a big fan of the Tofurkey Italian Sausage that I used here - I add it to stir-fry dishes all the time. It's made with sun-dried tomatoes and is quite delicious.<br />
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Gallie's Shells and "Cheese"<br />
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makes about 4 servings<br />
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About 10 oz. of whole grain small pasta shells<br />
1 1/2 links Tofurkey Italian Sausage, sliced 1/3 inch thick<br />
7-10 broccoli florets, chopped<br />
cooking oil <br />
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sauce:<br />
3/4 cup almond or soy milk<br />
1/2 cup water<br />
2 tbsp soy sauce or nama shoyu<br />
1/3 cup nutritional yeast flakes<br />
a sprinkle each of: paprika, garlic powder, salt, and pepper<br />
5 oz. firm tofu<br />
1 tsp spicy brown mustard<br />
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Start by boiling water for pasta in a medium sized pot and pre-heating the oven to 350. Lightly oil a pan and add the sliced Tofurkey sausage. It doesn't need to be cooked, but I like it a little bit crispy. After it gets cooked a bit on one side, flip the pieces and add the broccoli to the pan. Add pasta shells to the boiling water and boil for 6 minutes or until pasta is al dente.<br />
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Combine all ingredients for the sauce in a blender and pulse until well mixed. Strain the pasta shells and add about 2/3 of them to a small baking dish. Add the Tofurkey sausage, broccoli and jalapeños to the shells, cover with the rest of the shells and mix. Then simply pour the sauce mixture over the top, coating as much of it as you can. Mix together so that shells are coated evenly, and put the baking dish in the oven for 15-20 minutes.<br />
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It came out of the oven hot and bubbly and smelling so good. I added an extra teaspoon or so of nutritional yeast flakes on top of my serving before eating. I loved the Tofurkey, broccoli and jalapeños with this, but there are endless possibilities for variation...The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com12tag:blogger.com,1999:blog-3717749160376938251.post-69630621494474354642010-04-19T15:25:00.000-07:002010-04-19T15:25:53.290-07:00Belgian City does "Meatless Thursday"What a rad idea! An entire city sponsoring a meatless day every week to minimize the environmental and health-concerned impact of meat consumption.<br />
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Click <a href="http://www.powered-by-produce.com/2010/04/14/belgian-city-does-meatless-thursday/">here</a> to read a post about it by awesome fellow blogger <a href="http://www.powered-by-produce.com/">Powered By Produce</a>.<br />
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I was recently in Ghent, it is a charming city. Cheers to them, I hope it catches on!The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com3tag:blogger.com,1999:blog-3717749160376938251.post-81489796030740995622010-04-19T15:01:00.000-07:002010-04-19T15:12:04.992-07:00Vegan Huevos con Chorizo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uxQudfVW65hIpVfj_FAiAqgTxIkvaI8zfTio03iGD9rU7xCj1fP0yt6D82LVDCrZaNLPTg9Fd_KiBpSYfQ-430aFvmC1dPiK7rotjJH0PH87NfYYMBVxVeHuS2vEPDM3_9mo0TnRQ9ov/s1600/soyrizo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uxQudfVW65hIpVfj_FAiAqgTxIkvaI8zfTio03iGD9rU7xCj1fP0yt6D82LVDCrZaNLPTg9Fd_KiBpSYfQ-430aFvmC1dPiK7rotjJH0PH87NfYYMBVxVeHuS2vEPDM3_9mo0TnRQ9ov/s400/soyrizo.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
I am finally all settled back at home in Los Angeles after some post-tour leisure travel. I swear - the thing about home that I miss most while on the road is my kitchen! I haven't posted in a while, but I'm back to getting creative in the kitchen and eager to share what's cookin'...<br />
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<a name='more'></a>This dish is similar to the tofu scramble I posted in February, but I just had to give a shout out to the fabulous SOYRIZO. I used to dig cooking pork chorizo (or whatever meat scraps they make it from) and having it in breakfast burritos, but it's way greasy, and like most sausages, pretty gross when you really think about it. Meat imitation products are certainly hit or miss - sometimes they nail it, usually they don't. My friends Omar and Bethany told me about Trader Joe's Soyrizo, and when I tried it, I flipped! Its texture and taste is so close to the real thing, but way less greasy and so much healthier/kinder. This stuff would fake out a carnivore any day... I've tried a few different brands - so far, TJ's is my favorite.<br />
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Vegan Huevos con Chorizo <br />
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1 tbsp cooking oil<br />
1/2 orange bell pepper, chopped<br />
1 green onion, chopped<br />
1/2 cup crimini mushrooms, chopped <br />
5 oz block extra firm tofu<br />
1 tbsp turmeric<br />
3-4 oz Soyrizo <br />
salt/pepper to taste<br />
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Heat some oil in a pan and add bell peppers, green onion and mushrooms. Cook until bell peppers are slightly browned. Move everything to one side of the pan, leaving space to add all of the tofu. After squeezing as much water out of the tofu as you can, crumble it by hand into the empty side of the pan.<br />
I posted photos and a more in depth description of the scrambled tofu process <a href="http://therockinvegan.blogspot.com/2010/02/hearty-tofu-scramble.html">here.</a> <br />
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Sprinkle the turmeric on top of the tofu, distributing it fairly evenly, and begin to mix the tofu and turmeric together. It will start to turn yellow and hopefully take on a color and texture very reminiscent of scrambled eggs. After mixing well, combine the tofu with the peppers, onions, and mushrooms and move all to one side of the pan.<br />
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Squeeze the Soyrizo out of the tube into the empty side of the pan and flatten it a bit with a spatula, giving surface space to as much of it as you can and let it cook for a few minutes. Give the tofu and veggies a little flip to keep them warmed evenly. Mix up the soyrizo - it should be getting a little bit browned on the cooked side. It just needs to be warmed, but I like it a bit browned. When it is cooked to your liking, mix everything up in the pan and add some salt and pepper.<br />
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I love serving this with warm tortillas and making mini burritos with your favorite hot sauce, guacamole, vegan sour creme, etc. It is also quite delicious by itself as a scramble! I have yet to try it with Daiya or another vegan shredded cheese, but I'm sure it's amazing... Very simple, quick and easy.<br />
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Buenos dias, amigos!The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com7tag:blogger.com,1999:blog-3717749160376938251.post-51428240367003037092010-03-15T10:07:00.000-07:002010-03-15T10:15:01.729-07:00Trekkin' across EuropeJust finished up the French leg of our tour - a literal "Tour de France," as we pretty much zipped around the entire country. We started about 2 weeks ago in the Northeast in New Brittany, an area known for its crepes and alcoholic cider. We then made our way around counter-clockwise, hitting some lovely cities like St. Nazaire, La Rochelle, Marseille, Reims, Villeurbane, Dijon, Calais and finishing up last night with an incredible sold out show in St. Germain en Lay, a suburb of Paris.<br />
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Oh, how I had missed this royal treatment! The venues and promotors here take great pride in making their artists and musicians comfortable, and it really makes a difference in life on the road. We generally arrive at the venue mid-afternoon for soundcheck. Upon arrival, we head to the dressing room or catering where a gorgeous spread of salads and snacks awaits, while the crew at the venue carries in our equipment and sets it up. The lunch catering is always chock full of delicious veg/vegan goodies. The standard fare is couscous, shredded carrots, cornichons, fresh greens with an insanely good vinaigrette, and a big bowl of fresh fruits. And of course, a few bottles of local red wine. Also, a food blog about France would not be complete without mention of the bread - I'm not quite sure what they do that is so different, but nothing I've ever had in the states even comes close. I have managed to stay 90% vegan on the trip, but the local cheeses they give us with that insanely good french bread is something that I simply have to indulge in a little when I am here...<br />
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<a name='more'></a>Our singer, Lisa, and I have ourselves listed as vegetarians on our tech rider, and most nights for dinner they prepare us a special meal since the entrees are normally meat dishes. Almost all of the venues we play have their own kitchen staff and chef, and many of our meals on this trip have been spectacular. Up in Brittany we had a ridiculously good mushroom/leek crepe made with a type of buckwheat unique to the region - heavenly. When we arrived in Dijon the girl in the kitchen had prepared a homemade 7 vegetable soup with a very heavy black pepper flavor and a fresh cucumber salad, and for dinner we had some delicious bbq lentils and a bulgur salad, wowwww. Many of our stops have had great ways of preparing lentils and grains, which is a lovely treat. There was really only one major disappointment - the club in Villeurbane (suburb of Lyon) served us a frozen veggie patty with some utterly tasteless rice. Weak! It's all good, I had completely forgotten by the 1st bite of the amazing veggie ratatouille prepared for us a few nights later in Reims.<br />
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Bottom line: France rules. Always a pleasure... Our shows have been awesome, with 3-400 people a night, always in a very festive mood and so happy to see us. We leave the stage to thunderous applause and spend the evening drinking wine and doing our best to mangle the French language trying to talk with fans and friends. We now have 3 shows left, in Belgium, Germany and Holland. Just arrived in Gent, Belgium and went walking around town. We sought out and found a tiny, reknown frituur (maker of fries, or frites) for some incredible frites with curry sauce, followed by a beer in a small Belgian pub called Den Turk that has been in existence since 1228 - the oldest pub in Gent. Walking around in these cities is a grand adventure, and is definitely the icing on the cake of a fantastic tour of glorious shows and wonderful food...<br />
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Just a quick note about the music: I am on tour with The BellRays, who completely rock in every possible way, and we are touring with a band from Brooklyn called The Fleshtones. They have been around since the mid 70's and are a flippin' riot to watch on stage. They are also genuinely supreme dudes - in our two weeks on the road together we have become incredibly close and I am feeling rather honored to share the experience with them. Check 'em out! The Fleshtones...<br />
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CHEERS from the road.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIAnQ1IiqZ-A7yXvWuJuO1U8LGqKlVAS8PLDAtU2SkFbW8lttrL4OUHQHOx-a9Q_q_ZriaZf9ri7Rvrx2zMhd5HxIv-bQtPrnYFnkLeSs45w45pJAAwS73Eqkr1Em56YLpWz9LNU-rKyO/s1600-h/snow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIAnQ1IiqZ-A7yXvWuJuO1U8LGqKlVAS8PLDAtU2SkFbW8lttrL4OUHQHOx-a9Q_q_ZriaZf9ri7Rvrx2zMhd5HxIv-bQtPrnYFnkLeSs45w45pJAAwS73Eqkr1Em56YLpWz9LNU-rKyO/s320/snow.jpg" /></a></div>The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com5tag:blogger.com,1999:blog-3717749160376938251.post-42821202683725626222010-03-02T11:32:00.000-08:002010-03-02T11:32:43.680-08:00On The Road Again...Time for another episode of Mi Vida Loca! I just got back from a great run of shows in Arizona - rocked a bunch of great parties for Oakley and the Phoenix Open. Met lots of wonderful people and just had a generally awesome time. Was slammed with work all day yesterday and now I am left with one free day to do laundry, pack and purchase a few necessities, as I am leaving at 6AM for 3 weeks! Flying into Paris tomorrow and playing a bunch of shows in France, Denmark, Netherlands and Germany. Then flying from Amsterdam to Austin, TX to spend 4 zany days at the South By Southwest music festival, where I'll be playing a bunch of fun shows with a few of my favorite peeps. Living VEG on the road is always an interesting adventure. I'm heading to the store today to pick up a bunch of healthy snacks - what I like to call "my trusty nutsack." Hehe...<br />
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Be well. Au revoir mis amigos...The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com2tag:blogger.com,1999:blog-3717749160376938251.post-18368914459885259892010-02-19T10:04:00.000-08:002010-02-19T10:09:44.457-08:00Egg Industry vs. the EnvironmentI came across an <a href="http://news.yahoo.com/s/ap/20100219/ap_on_bi_ge/us_farm_scene_chicken_waste">article</a> in the news about a small California town situated next to a large egg hatchery factory farm. It starts like this: "At the end of a remote road lined by houses, children play in yards just a short distance from a stagnant, 16.5-acre lagoon filled with the waste sludge of a factory egg farm." This type of waste disposal is a very common practice at these behemoth factory farms - the one in the article houses 700,000 hens. Lagoons like this are the <a href="http://farmsanctuary.org/issues/factoryfarming/environment/cultivating.html">leading cause</a> of soil and groundwater contamination in the US and contribute greatly to the vast greenhouse gas emissions that fuel the global warming problem.<br />
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<a name='more'></a>Residents of the town have been complaining for years about the "stench and eye-burning fumes" as well as frequent physical side effects like headaches and nausea. Their complaints have been virtually ignored for years. The startling thing to me is that factory farms tend to fly under the radar and bypass any form of environmental or ethical regulations in place. Check this out: "Just before leaving office, the <span class="yshortcuts" id="lw_1266598062_8" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; cursor: pointer;">Bush administration</span> issued a regulation exempting farms from reporting to <span class="yshortcuts" id="lw_1266598062_9" style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: transparent none repeat scroll 0% 0%; border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;">federal regulators</span> the releases of air pollution from animal waste." Huh? Really?<br />
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Lastly, anyone that thinks the 700,000 caged hens living at this facility or others like it are experiencing anything less than torture is fooling themselves. I know many people that buy only cage free or free range eggs and I applaud them - although I've read many sources citing that this generally doesn't mean much, because so many of the farms are able to bypass the guidelines in place to assure ethical practices or minimize environmental impact. But when you order eggs at a restaurant or use products that contain eggs you are supporting this industry. I can't call it.<br />
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Anyways, eggs are nasty ;) Got a craving? Try a delicious<a href="http://therockinvegan.blogspot.com/2010/02/hearty-tofu-scramble.html"> tofu scramble</a>.The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com3tag:blogger.com,1999:blog-3717749160376938251.post-5174037313330768942010-02-16T00:34:00.000-08:002010-02-16T11:52:52.422-08:00Sunflower Seed & Herb Cheese Spread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkoLk-uC8TS4Qjtop1vnjoFzneCDVdN1RAS4GcFtuJESK98L1TlRS6BX6gwDZ4D6-hnxUz_zfzKc0CCgqUknPrVkX_X6EiLgXy8d6laf_EW5oK-ZndrZPV8C_cTx4Qmoq_dAGpW9WcLmX/s1600-h/nutcheese.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5438764719282175138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkoLk-uC8TS4Qjtop1vnjoFzneCDVdN1RAS4GcFtuJESK98L1TlRS6BX6gwDZ4D6-hnxUz_zfzKc0CCgqUknPrVkX_X6EiLgXy8d6laf_EW5oK-ZndrZPV8C_cTx4Qmoq_dAGpW9WcLmX/s400/nutcheese.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
My family has always been big on cheese spreads. I think it's a Midwest thing. Cheese logs, balls of cheese, cheese dips - all delicious and dangerously irresistible. One of my favorites is the garlic & herb cheese spread made by Rondelé, spread on a cracker - it's a tiny piece of heaven. This recipe captures that essence and is very similar in consistency and taste. Cheese has certainly been one of the more difficult obstacles on my path to veganism. Needless to say, when I first heard about nut and seed cheese and how amazing it is, it peaked my interest in a major way.<br />
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<a name='more'></a>This was my first adventure into vegan cheese world and it was a smashing success. It took a moment to get the flavor and seasoning just right, but other than that it's a snap. I used sunflower seeds, but it can also be done with cashews, walnuts or other nuts & seeds. It is dynamite used as a spread for carrots and celery, or these tasty little bagel chips from Trader Joe's. I've also been spreading it inside pita bread and filling the pocket with veggies and chick peas - amazing.<br />
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<span style="font-weight: bold;">Sunflower Seed & Herb Cheese Spread</span><br />
<br />
2 cups organic, hulled sunflower seeds; soaked 6-8 hours<br />
2 cloves garlic<br />
2 tsp apple cider vinegar<br />
1/2 lemon, juiced<br />
1 tbsp fresh parsley, chopped<br />
1 tbsp fresh dill, chopped<br />
1/2 cup water<br />
<br />
garlic salt & black pepper to taste<br />
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This is SO easy.<br />
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After soaking the seeds, strain and rinse them and put them in a blender. Add the rest of the ingredients and blend until thick and creamy. Slowly add pinches of garlic salt and ground pepper until it tastes just right for you...<br />
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Can't wait to try this out on the fam back home.The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com13tag:blogger.com,1999:blog-3717749160376938251.post-2978337795761717122010-02-14T21:38:00.000-08:002010-02-16T11:03:10.175-08:00Soyaki Tofu and Garbanzo Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlat8jPfwCYFCuFjZehSwaVdpVMS77nS-TSOQr34sJTgS9_rD1PFbqy_uQr1A1_ctLQ6Wc1GnKRQ1pbjbe0bg8PMtFg20-ojlbXTHkXeKCRjskZwU-i1c6Fz_oedkp66n4EMdHWMX7Rwv/s1600-h/garbanzo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5438351654285619810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlat8jPfwCYFCuFjZehSwaVdpVMS77nS-TSOQr34sJTgS9_rD1PFbqy_uQr1A1_ctLQ6Wc1GnKRQ1pbjbe0bg8PMtFg20-ojlbXTHkXeKCRjskZwU-i1c6Fz_oedkp66n4EMdHWMX7Rwv/s400/garbanzo.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
A few months ago I got hip to the beauty of marinating tofu. I'd been cooking the stuff for some time and I knew how to spice it up and prepare it pretty consistently, but I came across an article raving about the benefits of marinating, so I gave it a try. I gotta say - definitely the way to go. Marinating tofu for 30 minutes or more before cooking is super effective. The flavors take hold really well and it also makes the tofu cook much faster and more evenly. My fav marinade at the moment is Trader Joe's Island Soyaki - it's unbelievably delicious, teriyaki with hints of ginger and garlic goodness. If you're not near a TJ's the brand Soy Vay makes and Island Teriyaki or Soyaki marinade that is available in most supermarkets.<br />
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<a name='more'></a>This dish was truly an instance of experimenting with what I had in the kitchen. I was at a loss for what to prepare for dinner one night and my girlfriend was asking what I had available. I started listing items in the cupboard and she suggested trying tofu and garbanzo beans together. It instantly became one of my favorite go-to, staple meals. You can add steamed veggies or use it without. On top of quinoa it makes for a hearty, protein packed dinner - and the leftovers are ridiculously good too.<br />
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Dig it.<br />
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<span style="font-weight: bold;">Soyaki Tofu and Garbanzo Beans</span><br />
<br />
1 tbsp olive oil<br />
1 5 oz block of extra firm tofu, cut into 1/2 inch cubes<br />
3-4 oz Island Soyaki marinade<br />
1/2 15 oz can garbanzo beans, drained and rinsed<br />
1 zucchini, sliced<br />
1-2 cups broccoli florets<br />
1/2 cup crimini mushrooms, sliced<br />
1 tsp fresh ground black pepper<br />
1/2 cup prepared quinoa<br />
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Place cubed tofu in a container or bowl with marinade in the refrigerator for about 30 minutes. Cut up veggies and place in a steamer and start preparing quinoa.<br />
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Take marinated tofu and completely strain the liquid marinade into a small bowl and set aside. Heat oil in a pan and add tofu on medium heat, ensuring that each piece of tofu gets surface space on the pan. Cook until browned on one side, about 5-6 minutes. Then flip the tofu pieces and add the garbanzo beans to the pan. Begin steaming the veggies - they only need about 3 minutes to get slightly soft. Occasionally spoon some of the reserved marinade onto the tofu and garbanzos, stirring and flipping until the tofu is nicely browned on all sides and the garbanzos are slightly browned and crunchy. Add the steamed veggies to the pan with black pepper and stir together with a bit more of the marinade. Serve on top of quinoa...<br />
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The Soyaki has a sweetness to it that also lends itself to heat and spice. Sometimes I add a little bit of sriracha or chili paste towards the end of cooking to give it a kick - it's a rockin' combo!The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com4tag:blogger.com,1999:blog-3717749160376938251.post-37901154648255324832010-02-05T17:55:00.000-08:002010-02-16T11:04:50.499-08:00Vegan Black Bean Chili Lunch Bowl<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDjCIeLCoWlFW20S7MEDnYN9u178kgRCCkhlJ5NunMgxFo4EQH8TjygO2ZlLgs3sAUV7vSBJuOgdSrNfojKQUl-I1phyhkMqLA3RNnwL1Y51LVIcPDRuW2ILy8APreOg7qoVvlQZxJH23/s1600-h/chilibowl.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434952574193726770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDjCIeLCoWlFW20S7MEDnYN9u178kgRCCkhlJ5NunMgxFo4EQH8TjygO2ZlLgs3sAUV7vSBJuOgdSrNfojKQUl-I1phyhkMqLA3RNnwL1Y51LVIcPDRuW2ILy8APreOg7qoVvlQZxJH23/s400/chilibowl.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I woke up today to the unusual sound of rain falling outside my window. Southern California doesn't see too many rainy days, but when they come I am thankful. It was chilly and wet all day long and I was in the mood for some warm comfort food. I thought of black beans - I've become very fond of their many uses as a meat alternative - and I had some fresh veggies to use up, so I decided on a chili-type bean bowl to soothe my soggy soul. It was very quick and easy to throw together and certainly served it's purpose...<br />
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<a name='more'></a><span class="Apple-style-span" style="font-weight: bold;">Vegan Black Bean Chili Lunch Bowl</span><br />
<span style="font-weight: bold;"> <br />
</span>1 tsp olive oil<br />
1-2 cloves garlic, minced<br />
1/3 medium red onion, chopped<br />
1/2 green bell pepper, chopped<br />
1 stalk celery, sliced and chopped<br />
2 tsp chili powder<br />
1/2 tsp oregano<br />
1 15 oz. can organic black beans<br />
5-6 slices jarred jalapeño, chopped<br />
1 tsp hot red pepper flakes<br />
1 tbsp cilantro, chopped<br />
1 avocado, cubed<br />
1/2 small tomato, chopped<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszsAxhBrF9p74x1uY1JYbHqEHX5lOoIXF7KPK8ZsMZQoSQYSqQTVxbAWFvVXNYfhwdNHd9kc_hiy-uwOPJeXBB_UO-OQ03PVhW2cfHtGeIEpvX9fRYwmBNSxxV_Lm_34_lgJzoQ0o5g6e/s1600-h/chili1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434951553167889170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszsAxhBrF9p74x1uY1JYbHqEHX5lOoIXF7KPK8ZsMZQoSQYSqQTVxbAWFvVXNYfhwdNHd9kc_hiy-uwOPJeXBB_UO-OQ03PVhW2cfHtGeIEpvX9fRYwmBNSxxV_Lm_34_lgJzoQ0o5g6e/s320/chili1.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Heat oil in a small boiling pot on low heat. Add garlic and cook 2-3 minutes or until lightly browned. Add onion, bell pepper and celery with oregano and 1 tsp chili powder and toss together. Cook 2-3 minutes. Drain most of the liquid from the black beans and add the beans to the pot. Add the remaining chili powder, jalapeño and most of the red pepper flakes, mix well and cook about 5 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDPJtj4P8E1xaUWRJWxl10BfbjNbMsQgHgPQNgMRUmccqUXyi0sIM-QvsDpz-abTcXqI01G6oSaD_V0-ORGAx25Q7lqrMNc6yZC0HjU11ChKtEl0jPQui_gwSTjF6OuIDD9ww7QrjQYiT/s1600-h/chili2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434951303546956834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDPJtj4P8E1xaUWRJWxl10BfbjNbMsQgHgPQNgMRUmccqUXyi0sIM-QvsDpz-abTcXqI01G6oSaD_V0-ORGAx25Q7lqrMNc6yZC0HjU11ChKtEl0jPQui_gwSTjF6OuIDD9ww7QrjQYiT/s320/chili2.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Turn off heat and add avocado, tomato and cilantro. Mix well and sprinkle remaining red pepper flakes on top. Serve warm and enjoy! Top with your favorite hot sauce for a little extra kick. Perfect on a rainy, chilly day...<br />
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<span style="font-weight: bold;"></span>The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com0tag:blogger.com,1999:blog-3717749160376938251.post-15421058036855516502010-02-04T08:49:00.000-08:002010-02-16T11:06:49.094-08:00Hearty Tofu Scramble<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDae5REFPkzdDx313PG4v25uU-x6TIsflvA7TIDvi-82e7gbBSCgkpYWuttJ9S_8T8VpWf8bzjiQKZL3GIl-ffKHHdh4b7-87AZBBxZD7qZ_qiTae-vsEr2lZ1Z2lKZa-tojejIhgbS3j/s1600-h/tofuscramble.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434445619070411362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDae5REFPkzdDx313PG4v25uU-x6TIsflvA7TIDvi-82e7gbBSCgkpYWuttJ9S_8T8VpWf8bzjiQKZL3GIl-ffKHHdh4b7-87AZBBxZD7qZ_qiTae-vsEr2lZ1Z2lKZa-tojejIhgbS3j/s400/tofuscramble.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I've always enjoyed a good breakfast. When I first lived on my own, my roommate and I would make these big egg scrambles, packed with all kinds of delicious ingredients. When I first started seriously considering vegetarianism and researching the food industry, eggs was one of the first things to go from my diet. I'm not here to preach, but the way they discard the male chicks in hatcheries (see <a href="http://www.huffingtonpost.com/2009/09/01/chicks-being-ground-up-al_n_273652.html">here</a> if you're curious) shows such a complete disregard for the beauty of life and the spirit of nature. Animal cruelty is just a very small part of why I went veg, but this left quite an impression on me - and eggs almost immediately lost their appeal.<br />
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<a name='more'></a>So when I came across the low-down on tofu scrambles and realized how simple it is to prepare something so closely resembling those scrumptious egg masterpieces of my past, I was thrilled to say the least. Simply follow the recipe - the real magic happens when you add turmeric to crumbled tofu in a pan. Mix it together and WA LA! You have scrambled eggs! This is one of those dishes where you can use whatever veggies you have laying around - the more the merrier...<br />
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I used Gimme Lean breakfast sausage (hehe, Jimmy Dean...) as a side - also so similar to the original it's scary.<br />
<span style="font-weight: bold;"><br />
Hearty Tofu Scramble</span><br />
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olive oil/vegetable oil<br />
1 small zucchini, sliced<br />
1/4 medium yellow onion, chopped<br />
1/2 orange bell pepper, chopped<br />
1/2 jalapeño pepper, chopped<br />
2-3 tbsp. crimini mushrooms, chopped<br />
5 oz. block extra firm tofu<br />
1 tbsp. turmeric<br />
1/2 tsp. thyme<br />
3-4 oz. Gimme Lean breakfast sausage<br />
1/2 tsp. cayenne pepper<br />
1/2 tsp. fresh ground black pepper<br />
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Heat some oil in a skillet and add zucchini slices, making sure they all get some pan surface time. Cook 4-5 minutes until slightly browned on cooked side and flip them. Add onions, peppers and mushrooms to the pan and cook 2-3 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZRHhNP0OpjUe482liKG15IagLpDMCiHxxyehU0Lv8PMDbCAtUk7mewdKJHTmrKbi_c-nMxwrGPZUYCbrKkqafgyQVbyACFaGqqoy1nIcnjmTZRCLXB-cqRtSkqRfpFmAtiyJtrpU1AXj/s1600-h/scramble1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434441072959988866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZRHhNP0OpjUe482liKG15IagLpDMCiHxxyehU0Lv8PMDbCAtUk7mewdKJHTmrKbi_c-nMxwrGPZUYCbrKkqafgyQVbyACFaGqqoy1nIcnjmTZRCLXB-cqRtSkqRfpFmAtiyJtrpU1AXj/s320/scramble1.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Mix veggies together, scoot them to one side of the pan, and sprinkle some thyme on top. After squeezing as much water as you can from the tofu with a paper towel, hold the block in your hand and crumble it into the pan. Sprinkle the turmeric on top of the tofu. It should look something like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ohSjM4kCfYu7LbU2Rejq9-heA95-8IhpiyEk8jbbRJr47j5p5k7xCOcAS7ECfxuSqnaJiXkct7wEXjsW2OlxBHHAEztKapRZBwEWxMmgIqmuU1Lc9zBwvc3OeC6WZwCaNRVlInrWOg1H/s1600-h/scramble2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434442074904008994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ohSjM4kCfYu7LbU2Rejq9-heA95-8IhpiyEk8jbbRJr47j5p5k7xCOcAS7ECfxuSqnaJiXkct7wEXjsW2OlxBHHAEztKapRZBwEWxMmgIqmuU1Lc9zBwvc3OeC6WZwCaNRVlInrWOg1H/s320/scramble2.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Mix the tofu and turmeric together. It instantly turns yellow and looks amazingly like scrambled eggs! I don't know why this fascinates me so, but it does...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbzoeprH_p3RwKgVFiuh7G9n6kJanbtjbzGq0A7R5siqY433_0oW3iKjur1vGGCgvlZhFtbSMZLhw0FZl_V1t02JenFF6IoxAY_jEV6-00c4bcYwOncWT-A7Fdv4j0sUAnYkMMwPEsLP2/s1600-h/scramble3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434442946944820770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbzoeprH_p3RwKgVFiuh7G9n6kJanbtjbzGq0A7R5siqY433_0oW3iKjur1vGGCgvlZhFtbSMZLhw0FZl_V1t02JenFF6IoxAY_jEV6-00c4bcYwOncWT-A7Fdv4j0sUAnYkMMwPEsLP2/s320/scramble3.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
At this point you can mix everything together and push it to one side of the pan. The beauty of cooking a tofu scramble is that there is no time sensitive, imminent danger of burning it, whereas eggs will burn quickly. The sausage is easy - squeeze it into the pan and let it warm. I like to flatten it with a spatula, sprinkle some cayenne and black pepper on it and cook til both sides are lightly browned. Serve together with tofu scramble and enjoy!<br />
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Serves 1-2 people<br />
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p.s. I didn't have it on hand this time, but fresh avocado is a wonderful addition to this dish...The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com4tag:blogger.com,1999:blog-3717749160376938251.post-51103130840013985802010-02-02T17:52:00.000-08:002010-02-02T17:54:51.582-08:00Veggie Terrain: Why Veg?I go to the Veggie-Terrain blogsite all the time for recipes. She has laid out a great set of links and resources related to the many factors involved in a sound decision to switch to vegetarianism/veganism. Check it out...<br /><br /><a href="http://veggie-terrain.blogspot.com/2007/09/why-veg.html">Veggie Terrain: Why Veg?</a><br /><br />cheers!The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com0tag:blogger.com,1999:blog-3717749160376938251.post-83022059954770690612010-02-02T15:18:00.000-08:002010-02-16T11:09:56.132-08:00Egyptian Foul (sounds like "fool")<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qXpzJ43jCPqJLrVV4_R1Nd_Y6IB40w6RhW5rvYI_LvJrn4r5zraIUZyEiQdL8vcuQC7mia-Zb7ApI6j2hd1_nMJp16bq6MgxrpdzlczWsEcOp57IDay6OG9InlLIkswAXN9bv3_-feCg/s1600-h/foul.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434448096603372002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qXpzJ43jCPqJLrVV4_R1Nd_Y6IB40w6RhW5rvYI_LvJrn4r5zraIUZyEiQdL8vcuQC7mia-Zb7ApI6j2hd1_nMJp16bq6MgxrpdzlczWsEcOp57IDay6OG9InlLIkswAXN9bv3_-feCg/s400/foul.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Sometime last year I learned to make a delicious middle-eastern dish called Foul. Full name - Foul Mudammas. It is a fava bean stew, and my Egyptian friends traditionally eat it for breakfast. It's fairly simple and quick to prepare and the result is a hearty, aromatic, protein-packed snack or even a full meal.<br />
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<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV76i6zuN2TlAHuA4lrpxlZnKfOgpSiat99KI7Zmd1qy9tXXOF1X7ho3CwzJL4bf_0kSk-DYrTnQ3diSj8l1sKKWgutnqBF5DdBlKR-ud9lhdYpF8O2USssw_00LnpqAbdo1xNoqbknR6/s1600-h/foul1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5433795056375710658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV76i6zuN2TlAHuA4lrpxlZnKfOgpSiat99KI7Zmd1qy9tXXOF1X7ho3CwzJL4bf_0kSk-DYrTnQ3diSj8l1sKKWgutnqBF5DdBlKR-ud9lhdYpF8O2USssw_00LnpqAbdo1xNoqbknR6/s320/foul1.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I find cans of fava beans at my local middle-eastern market for only 79 cents a can, but I believe they can be found in the foreign/exotic section of most supermarkets. It is traditionally eaten by hand with toasted or warmed pita bread...<br />
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Here is the recipe:<br />
1/2 small onion, chopped<br />
2 cloves garlic, minced<br />
2 tbsp. olive oil<br />
1 15 oz. can Fava Beans<br />
2 tspn. ground cumin<br />
1/4 cup Italian Parsley, minced<br />
1/2 medium tomato, chopped<br />
1 lemon<br />
a dash of sea salt* optional<br />
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pita bread (most brands are vegan - check the label)<br />
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Heat 1 tbsp of the olive oil in a small pot, then add onions and cook 2-3 minutes. Add garlic and cook til lightly browned and onions are translucent. Open the can of fava beans and pour out 1/3 of the liquid. Add the beans and remaining liquid to the pot. Put half of the parsley in the pot and cover - bring to a boil, then reduce heat and simmer 5-10 minutes, stirring occasionally.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRF46kJ7PI6lvukHhLs8Wqf91EpoB68gGi84AGSHI8_NEdhsFjju6hs8uBSguNVEBWUKxhvi02ptswiN2Zqovb4W6FkFSFE78IFdFRb4RF2X5Cd_-cK8aWWna5UbZNvuAzonv0QNlWtye/s1600-h/foulcook.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433797385588628674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRF46kJ7PI6lvukHhLs8Wqf91EpoB68gGi84AGSHI8_NEdhsFjju6hs8uBSguNVEBWUKxhvi02ptswiN2Zqovb4W6FkFSFE78IFdFRb4RF2X5Cd_-cK8aWWna5UbZNvuAzonv0QNlWtye/s320/foulcook.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Take the lid off and boil uncovered for a few minutes, until most of the liquid has evaporated. (personal preference varies over how soupy or chunky foul should be - I like mine with most of the liquid gone) At this point stir in the cumin and then turn off the heat. Using a fork or masher, mash roughly 2/3 of the beans in the pot. Add some more olive oil, most of the remaining parsley, juice from half of the lemon, add the tomatoes and mix together in the pot. Add the remaining olive oil and parsley on top along with some more lemon juice, and you are done!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAvMaOMf6LQgQMIOeBo2tXANpcD2eE9kSjuspPULdJ0K4Gy57eesifaiPuTDgxCVqQqOzIzECLexFXnhA4iZlIXvmpTBA2aW3Cks4R_iLw8yplC9own1Xsm0yzkizBnM6BQnSqlI-lsdd/s1600-h/foulcook2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433800236608342994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAvMaOMf6LQgQMIOeBo2tXANpcD2eE9kSjuspPULdJ0K4Gy57eesifaiPuTDgxCVqQqOzIzECLexFXnhA4iZlIXvmpTBA2aW3Cks4R_iLw8yplC9own1Xsm0yzkizBnM6BQnSqlI-lsdd/s320/foulcook2.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Transfer to a bowl, add a dash of sea salt if you wish, and keep a lemon wedge on hand to squeeze on top as you like. Toast your pita bread and enjoy!<br />
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A humorous side note: My good friend Omar taught me how to prepare Egyptian Foul. After I started making it on my own I would tease him about how good mine was, and after some playful jabbing back and forth we decided to have a "Foul-Off." A classic teacher vs. pupil matchup in the kitchen. April was just around the corner, so we naturally we settled on April Fool's Day!<br />
We found a panel of judges - two middle-eastern dudes with plenty of Foul experience and one American girl who had lived in Egypt. The mood was festive and the kitchen was smelling good. After a long, drawn out nail-biter at the judge's table, the results were in: I smoked his ass! We all had a good laugh and mine will forever be known as "award-winning Foul."The Rockin' Veganhttp://www.blogger.com/profile/11896917374986754442noreply@blogger.com10