From: Shana King
Mac and “Cheeze”

Servings/Yield

–
1 ¼ Cups Raw Cashews
½ Cup Nutritional Yeast
2 tsp Onion Powder
1 to 2 tsp Salt, to taste
1 tsp Garlic Powder
½ tsp White Pepper, Can Use Black
3 ½ Cups Almond or Soy Milk
3 Tablespoons Corn Starch
½ Cup Canola Oil, (anything but olive)
¼ Cup Light Miso Paste
2 tablespoons lemon juice
16 ounce Box Macaroni, non-egg, non-dairy pasta
Method

Cook 16 ounce box of macaroni (or shells, or penne pasta). Drain and set aside.

Preheat oven to 375.

Place the cashews in food processor and finely grind.

(I think a blender would work for this…it might just take a little longer to get the cashews to the powder consistency. Don’t, however, allow cashews to turn to paste.)

Add nutritional yeast, onion powder, salt, garlic powder and pepper.

Pulse three more times to blend in spices.

In a heavy saucepan, combine milk, corn starch, and oil.

Bring to a simmer over high heat.

Decrease heat to low medium, cover, and simmer, stirring occasionally, for 10 minutes or until thickener dissolves.

**FROM EXPERIENCE…..PUT ON A LOWER HEAT THAN YOU THINK….AND USE A WIRE WISK TO STIR THIS EVERY FEW MINUTES. This part takes longer than I always think it should …..but if you turn the heat up too much it sticks to the bottom of the pan. Just keep it on a low-med heat and stir a BUNCH.

Once this is thick and your cornstarch has completely dissolved….remove from heat and let it cool down for just few minutes. Then add the miso paste to this mixture – and whisk it in.

You aren’t supposed to ever boil miso – so make sure the mixture is cooled off.

With the food process running, gradually add milk/oil mixture to the cashew/nutritional yeast mixture. Blend for 2 minutes, or until smooth and creamy. Blend in lemon juice.

Combine mixture with macaroni in a large bowl. Can be eaten like that, but I find it’s too runny. So…

Pour the mixture with pasta into a large 13×9 or 13×11 casserole dish.

Bake @375 for 30 minutes.

When the edges are bubbly and it starts to brown on top… mmmm mmmmmmm good.

This is a link to a powerful yet simple presentation on our planet… and our connected-ness as a humanity.

Whether you’re vegan or not… it’s a fantastic look at the world.

Global Village

I haven’t posted an update in over a month. That’s WAY too long. Sorry about that.

I’ve been Vegan now for almost seven months, and I’ve never felt better. We found some amazing places in London… check out SAF if you’re there. Wow. They make cheese (vegan) that’s FANTASTIC! Even with crackers… wow. We actually went two times in one week because it was SO good.

We tried to go to Vanilla Black which also looks great… but they were closed. No sign on the door, but a call to their number revealed that they were out for the holidays. Will definitely try them the next time we’re in London.

I’m amazed at how easy it is to eat Vegan… and equally amazed at how easy it is to slip – on accident. I didn’t… but ALMOST did. I bought these MINTS have BEEF in them!?!?!? Mints… like Altoids… with BEEF GELATIN!?! I don’t know what to say. I brought them home because I wanted them… but now will have to give them away.

Anyhow… hope you’re having a GREAT start to a FANTASTIC year and decade – 2010 is the beginning of great things to come.

OH – and more vegan fun recipes and stuff WILL be coming.

Happy Friday!

So… good news is, the recipes are up.

Bad news is… the recording didn’t save.

We’re going to get it 100 percent one of these days… but it’s fun, easy, lightweight (and low budget)… so please tune in!

After consideration and some feedback – the show is now on Sundays @ 7 East / 6 Central / 4 Pacific…

To Enter the chat – type “/nick yourname” and hit ENTER below

Hope to See you online!

Patrick will be in the UK on Sunday, March 8… so we won’t have a regular show.  Check in for some cool updates, though… we’ll see what we can come up with. .

Our NEXT regular show will be on March 15… at 7 p.m. East.

We’ll make Irish Potato and Leek Soup (it’s FAB)… soda bread… and, as always, a treat!

Make plans now – see you then!!

Online TV Shows by Ustream

I like cooking with gadgets and tools and toys – that work, that make sense, and that don’t add unnecessary clutter. We’ve put together a list of items either used in our test kitchen – or similar to those used. We’ll continue to grow this list. See something you like? I don’t think you’ll find it cheaper… but check it out!

Okay, okay. We know it’s disappointing. But we’re taking off this week… and we’ll be on holiday the following… then it’s Easter.

So… check the website… look for new recipes… new fun stuff added as frequently as time allows.

And – have a great recipe? Send it our way! We’ll get it posted… and give you credit (if you want!).

Thanks!
PopVeg

So… I picked up a book on my new Kindle (LOVE it… btw. Kindle AND book).

The book is “The China Study” and I’m less than half way through it.

The premise is that we (Americans and Westerners in general) get far too little in terms of plant fiber, and far too much in terms of animal fat and PROTEIN. Too much PROTEIN? I didn’t think that was an issue – because I’m a vegetarian, I thought!?? Lots of cheese and eggs in my diet… so while I’m probably far LESS than “normal”… it’s still a lot compared to the exhaustive study the doctor illustrates. Don’t you need protein to work out? To live? Not according to this study.

It’s an interesting book for many reasons. The author is a renowned scholar, global award recipient, indisputable scientist on the world stage. And he kind of stumbled into an opportunity to survey – in great detail – hundreds, no thousands, of people in villages throughout China. He did lengthy research… not just observational… into eating habits, sources of food, amount of proteins and fats – and linked all of this to cancer, weight, quality of health, length of life, and cause of death.

The short version I’ve been able to glean so far – is to severely restrict ANY animal products – including milk, eggs, cheese, in favor of whole grains, vegetables, and such. Not really news, I guess, but what IS news is that the health benefits are significantly more far reaching than just lower weight and “healthy” life. Has direct implications on all diseases of “affluence…” which we suffer at significantly higher rates.

I’m curious as to whether you’ve read the book or are familiar with the work. Would love your thoughts and comments.

I’m not cutting eggs and cheese just yet… but seriously considering some changes. I’m also curious to see how the book continues to develop.

As a person who travels a lot on business, it’s tough enough to eat healthy on the road as a vegetarian. How can you do it as a vegan? Or near-vegan? I’m not sure. Will have to continue to read and research.

The research, though, is compelling. Great illustrations of the need for more complex carbohydrates and significantly less simple carbs. And WHY.

Thoughts?

“Okay… I haven’t added a recipe in weeks. This one DESERVES to be added. Just made it last night and it’s fantastic. VERY different, and delicious, and VEGAN (I’m going for more and more vegan).

And remember – I only post recipes to things I’ve made… and LOVE.

This is an amazing combination of flavors and textures… sure to please. I got the recipe from the Moosewood Restaurant New Classics cookbook.
Okay… I haven’t added a recipe in weeks. This one DESERVES to be added. Just made it last night and it’s fantastic. VERY different, and delicious, and VEGAN (I’m going for more and more vegan).

Amazing combination of flavors and textures… sure to please. I got the recipe from the Moosewood Restaurant New Classics cookbook.

CLICK for PRINTABLE (and Readable) PDF

Wow… was a bit worried about being able to eat Vegan – or even Vegetarian – while in the UK on holiday last week.

No worries. At all. Even outside of London.

Even a traditional PUB in Windsor… had FOUR VEG OPTIONS on the menu! Had vegetarian BANGERS AND MASH?!? Even had VEGAN Haggis…! But more on that later.

So… here’s the deal. If you’re in Edinburgh, near Edinburgh, or planning to go… and you want a FANTASTIC Veg/Vegan restaurant… go to David Bann’s on St. Mary’s Street. It’s just off of the Royal Mile, toward the Holyrood Palace end.

David Bann Restaurant

We had… Aubergine Croquettes with Mashed Potatoes… and another of us (not vegan or veg) had Spinach and beet root and Stilton cheese souffle’… on top of couscous. Our 13 year old vegetarian had the broccoli tart. ALL were amazing. Like – WOW amazing.

For dessert, as I’m newly vegan after a couple of years of vegetarian and over a thirteen years of no pork or beef… I had apple fritters and vegan chocolate “ice cream.”

The wine, the service, the ambiance… were as fine as any restaurant anywhere. It was truly a first-class, meat-free experience.

Did I mention they were PACKED!! On a TUESDAY!!?? So… make reservations!

Check it out… and ask for Richard (our waiter… amazing, fun, smart guy… educated as a primatologist but now waiter extraordinaire.

Seriously… of all the things we did in Edinburgh… when we go back, this is on the short list of MUST REPEAT.

David Bann… superb. Please open stores in the States!

Gives you a lot to think about. Interesting. I don’t think I’ve ever had this much opportunity to really consider what I’m eating… every morsel… this closely.

Milk hides everywhere – even in Special K Cereal (BEFORE you add milk – cow, almond, soy, or otherwise!)

I’ve found some fantastic recipes… sweet potato and black bean enchiladas… butternut squash and red bean Chilean stew… blueberry cobbler (amazing! Made twice THIS WEEK!?!?)… and so much more.

I’m a bit concerned about business travel. I’ve been able to make vegetarian work, but now I don’t want to eat cheese, dairy, or milk. The China Study (see blog post on the book) made a huge impact on me.

So. What do you do? If you’re vegan… what do you do when you travel? Someone tweeted me and said they eat before they go out to a restaurant with family and friends… not a really great plan, I don’t think. There’s always salad – maybe with some added beans? What about convention centers (yikes! Scary thought… vegan there?!?).

Would love to hear your thoughts…

And it’s all good. In fact, it’s great. Even with a week in the UK… eating Vegan is MUCH MUCH easier than I thought. There are the occasional “restaurant issues” (where to go, what to get, etc.) And explaining to others… but it’s all worth it.

As I did when I went vegetarian a couple of years ago, I’m filling my world with new recipes, exciting new dishes that are just plain different. I’m not looking to shape some wheat in the form of a chicken breast.. I want real, whole-food, plant based meals. And I’m finding them… and making them… and they’re delicious.

Would love to have dialogue about vegan and vegetarian cooking… let me know your thoughts!

Best
Patrick

Who knew it would be so easy to eat Vegan .. cook Vegan… love being Vegan.

If you’ve read any of my other postings, you already know that
A: I haven’t eaten beef or pork since 1996
B: I went Vegetarian for health and compassion issues in 2007
C: I went Vegan for more health and compassion reasons this year, in June, 2009

A few things happened to drive me there. First, the quantity of information out there on where meat comes from, how it’s handled, how it’s processed, and the risks to health along the way were huge. There’s the “meat makes us sick” angle… , too.

But for me, there was another factor. I’ve had Cholesterol issues for a couple of years, even being a strict vegetarian. It’s one of the reasons I went from fish & chicken to “real” vegetarian.

My total Cholesterol was about 280… tri’s were even higher. My “good” cholesterol was lowish, around 40.

AND… my blood pressure was putting me at risk of needing to go on medication. I was about 145 / 95 on the high end… 138/90 on a good day.

I wasn’t happy with the numbers. Clearly, they lead to bad things down the road. We all know that.

So – enter “The China Study” It’s a truly amazing book – filled with hard core data and research performed over decades. And, as much as I’m against animal testing, the fact that some of this scientist’s research was done using animals (and also thousands of people)… somehow gives it different credibility. He’s not some “animal lover” trying to bend the data to support his cause… he’s a true scientist who himself, though not an animal rights advocate directly, has gone vegan and is encouraging all in his “world” to do the same… for some very compelling reasons.

I’ve been Vegan (eating) now since late June. That includes a couple of trips to Europe, a few in the US (traveling is always a bit tougher)… and a LOT of new recipes at home. Goodbye milk, eggs, cheese, eggs, dairy, eggs, and cheese. Okay, a few repeats there… but it was kind of a big deal.

I don’t miss it. At all. Except MAYBE once in a while I would like cheese cheese. While there are some great Vegan cheeses on the market… they don’t taste just like cheese… don’t melt just like cheese. But they’re close. AND, they don’t have fat like cheese, cholesterol like cheese, and require milking of an unwilling cow for cheese (I said Dr. Campbell wasn’t an animal guy, I am).

And here’s my numbers update.

I had my bloodwork done just before going Vegan, and again last week.

Now … my cholesterol is 191 (total). Bad is 110, good is 46. Tri’s are 182. So … serious improvement in just two months, and I’m expecting more improvement.

AND – bonus – my blood pressure is now 120/80 and standing heart rate is 64.

Cha!

That’s pretty solid improvement… pretty solid growth. I’m very excited, pleased, happy, and thankful.

So in my less-than-three-months eating Vegan… people often look at me cross ways when they find out what I don’t eat. They ask me if I eat “twigs and leaves” (I don’t). I post some of my favorite recipes on this site… you can see it’s not twigs and leaves. MAYBE twigs and berries. No, not really.

As I think about it, the ONLY thing I REALLY miss… is convenience. It’s so much easier, especially in the US, to eat badly, quickly, cheaply, and heartlessly. If you want to eat WELL, it takes a bit more time, and sometimes a bit more money.

A cheeseburger at McDonald’s, costing a DOLLAR, has 300 calories (that’s just the SMALL burger…) with 12 g of fat over 6 grams saturated AND .5 G TRANS FAT!. Add t that 40 mg of cholesterol. 750 mg of Sodium!?!

And that’s one of the BEST things on the menu at McDonalds. Look at the numbers on a Big Mac. 576 calories… 32 g fat, 12 g saturated fat, 2.8 polyunsaturated fat, and 14.1 monounsaturated fat. Still about 750 mg. sodium.

An apple? Like a $1.50… a much better snack, but a harder sell to kids… and most grownups. Even as they beep beep beep backing up in their cart at Wal Mart, many don’t see the relationship between food and disease, overall health, and quality of life.

Like I said, it’s about convenience for me. It’s easier to eat crap that makes us sick and kills us… it takes a little effort to eat well. Even if some things cost a bit more. Overall, it’s less expensive to eat vegan than it is to be an omnivore…even with great organic produce.

But I’ve never been one for cheap.

I’ll take my numbers, anytime.

Disappointment.

I’ve only been Vegan a few months… and, overall, I feel like it’s going extremely well. I can tell a difference in my body, my mind, and my heart. My bloodwork (reference other posts here) has improved significantly. My blood PRESSURE has improved significantly.

As I’ve said many times, I haven’t eaten cows or pigs since 1996, stopped fish and chicken in 2007… and went vegan diet in June of this year.

The only real downside is that it can limit (read: does limit) your restaurant choices. While things ARE getting better all the time, I had a small setback today.

There’s a Cuban restaurant that was a favorite when I ate fish and chicken.

And when I went vegetarian, they had a great dish I still loved… made with a vegetarian meat, rice, and beans. When I decided to eat vegan, I did a lot of questioning.

“Do you fry in butter?” I asked. “Do you use any milk or cheese or eggs?” I asked. No! The answers came back again and again. And I really don’t blame the restaurant or the servers, they were working with what they knew.

Well, tonight I went back to the fave. And in a conversation, the very friendly and accommodating waiter offered to show me the package where the “meat” comes from. It is the Worthington vegetarian Meatless Turkey. So far, so good. But Worthington has vegetarian – and they have vegan. Checked out the ingredients – eggs and milk.

So that’s gone.

I suppose I can still get rice and beans there… I really like the place.

But I feel kind of “guilty” having eaten there once every week or two for the past couple of months.

I understand it’s a trace amount, and not even a main ingredient in the fake meat… so the simple answer is just stop eating it. Which I shall.

It just kind of “bums me out” to use a colloquialism from my earlier days.

In full light, I can do just fine on the beans and rice.

But I wonder what else I’m getting by accident? I really struggle and take time to ask… to read… to investigate. I’ve made this decision, I intend to honor that decision.

Has something like this ever happened to you? What did you do?

I guess I’m going to seek out dishes with VEGAN spelled out clearly… and still hope they’re right.

So… I went to the pet store today to get some wet food from Natural Balance… because in just a couple of days, I’ve noticed an improvement in my dogs using the dry food.

While I was perusing the aisle, holding a few cans of the food, the rep from Nutro walked up to me and asked, “So, you have a vegetarian dog?” Of course I gave her the story… that you can read here… that I’m trying it out on them. “Do they have allergies?” she asked. “No, I just think it’s better for them,” I told her. She continued “but they need animal parts to be a complete dog. There are 28 enzymes they need to be a fully functioning dog, they only get 11 from a vegetarian diet.” Hmm. Sounds like classroom talk. I told her I’m working with my vet, watching them very closely, and we’ll monitor. Plus, it’s a super premium dog food (expensive… and good).

She kept talking. Asking me why I was vegetarian (vegan). I told her about the book – The China Study … and the overwhelming evidence linking diet to disease.

What she said next overwhelmed me, “I could never be a vegetarian because I’m a diabetic.”

Flabbergasted, I had to quickly decide… do I talk more or just nod MM HMMM and walk on. I opted to talk. I told her about the evidence that shows how a vegan diet can reverse diabetes. I told her about doctors who prescribed vegan diets for patients. I told her about my numbers improving so much. She stared, glassy eyed, into space.

What she said next… floored me. “Well, I’ve only got 10 years left,” she said. “What?” I replied. “Life expectancy is 75, and I’ll be 75 in ten years. So, what’s the point?” she explained. First of all, that’s an unreal statement. Second of all, it’s just silly.

Then, the truth came out.

“I really just like the taste of my meat,” she came clean.

Health be damned, I want me some rib eye. Stat.

I felt sorry for her.

But at least I know where she gets her protein.

The Twitterverse is alive and well this morning. A few referrals came in after announcing the last post.

Here are a few that look promising:

“Chicken Pot Pie” from Vegan Dad! Looks amazing!!

American POT PIE day (Several vegan options!!)

Savory Vegan Pot Pie

Special thnaks to @LinzSeiber for giving me the heads-up on this one. I should have known, right? I mean, my office is IN LA… how could I miss that?!

Anyhow… it’s a really cool concept. Bloggers all over the world… focusing each day during October… on Vegan food and cooking and stuff.

I do that MOST days, anyhow… but I’m going to make a concerted effort to do more in October. Every day… at least something… on popvegonline.

So… here’s a link to KitteeKake’s roundup: Cake Maker to the Stars: Vegan MoFo Roundups! MoFo Maps ‘n More More More!!!

Here’s a link to the LA Times article in today’s paper on Vegan MoFo.

So I’m going to get all Julie and Julia on you. Every day a note. Because I’ve got so much free time. Not really. But I do think it’s important.

Look for more on this… well, every day this month!

So… if you know me or if you’ve read my blog before, you know that I’m a fairly new vegan… vegetarian before that… and haven’t eaten cow or pig since Clinton’s first term (1996).

There is so much good information, tying a better diet (read: more fruits, vegetables, whole grains) to better health with less disease. I wrote a few days ago about a woman repping a pet food at Petco who struck up a conversation with me… who had diabetes herself, but just “loved the taste of meat.” Kills me.

This whole VEGAN MOFO (That’s Month of Food if you didn’t know)… is an amazing awareness campaign.

I’m participating in the Farm Sanctuary Walk for Animals (click if you’d like to donate!)
… which starts and ends, I believe, at Ethos Vegan Kitchen in Orlando, Florida. It’s a small part of a big thing. Something I hope is a movement.

Why would someone be or become vegan? For their health, for the health of the planet, and to live a life of compassion free from horrific cruelty. Shana, co-host of the cooking show (which WILL come back)… announced she’s vegetarian as a result of reading Skinny Bitch. Might even be vegan. Very cool stuff, now THAT book (and it’s alternative, Skinny Bastard) is on my must-read-next list.

I feel awkward “preaching” about it. But almost a fifth of the greenhouse gasses come from – cows. There are simply too many. And their treatment too awful.

Think about this: to raise one pound of beef, it takes 12 pounds of grain, 55 sq feet of rainforest, 2500 gallons of water, Source(s): EarthSave.org. Yet there are millions of human children who don’t have access to that same water. Seems a bit skewed, to me.

Seventy percent of deforestation in the Amazon is caused by a need for pastures, and crops for feed are a big part of the other 30 percent.

There are plenty of other statistics to further explain and persuade. It takes something like 1 70th – 1/70 – .01425 of the land and water resources to provide a vegetarian meal versus a non-vegetarian meal. That’s pretty compelling. We can reduce our footprint by a staggering amount… just by eating what’s good for us and makes us healthy.

I’m just one guy… and I am glad to see increasing “acceptance” and options at restaurants. Does indeed show that progress is being made. But not enough, and not fast enough.

Dr. Campbell makes compelling arguments in The China Study. Incredible, solid connections between diet including animals and diseases including cancer, diabetes, parkinson’s, and so much more. And he tested on animals (not an animal rights guy). The Skinny Bitch book… funny as hell, but makes you think BIG time. Does talk about animals, and environmental impact, and so much more. But it does it in a funny way… very funny… with the goal being a healthier, skinnier, more attractive you (turns out it’s inside AND out).

I’m rambling here. Most of my posts are about great meals and fun things to eat – that are vegan. And earlier on in this blog… I did have quite a few things that were just vegetarian (but all pretty easily veganized).

So look forward to more vegan foods… treats… and fun conversations.

I’ll try not to hop on the soap box too much… but it’s kind of fun (not to mention important).

But do it for yourself! Or do it for the Environment and the planet! Do it for the children! Do it for the animals!! Everyone is helped every time one more person makes the healthy choice… and becomes vegan.

So… was a very cool and interesting day today. My sister, definitely NOT vegan… joined us to cheer at the Farm Sanctuary walk here in Orlando. We had lunch afterward at Ethos Vegan Kitchen… a wonderful vegan spot we like to frequent. My sister… had vegetable soup. And noted that it was missing something. Like beef. Or chicken.

Oh, well.

Fast forward a few hours… I made dinner tonight. I used the FABULOUS Vegan Dad cookbook…and made Chickpea Pot Pie… and Key Lime Pie for dessert. MMMMMMMM.

My sister, the confirmed non-vegetarian… loved both. And was surprised she liked both quite a lot.

I don’t have an expectation that she’s going to switch or anything… but was great to prepare a completely vegan meal that she really enjoyed.

I’m sharing the vegan thing… don’t want to be preachy, or pushy, or anything… but great to let people know there are great alternatives to “what we’ve always done.”

Oh – and I’m almost finished reading “Skinny Bastard.” Great stuff… confirms a lot!!

Happy Vegetarian Month and Vegan Month of Food!

Okay… this is a winner. This is from the incredible, amazing, wonderful Vegan Dad. I bought his cookbook, and can’t wait to try everything in it. Read his blog. Try his stuff. Buy his cookbook. You’ll be glad you did.

So… I’ve started cooking using his great stuff.

First up – this winner of a family pleaser he calls “Chick’n (or Chickpea) Pot Pie. It is wonderful… even pleased my meat eating sister as a great Saturday night meal. I changed it up a TINY bit… changed the type of veggie broth and when it’s added. But he’s a master… and you’ll love every bite.

NOTE: This takes a while. Give yourself about 2 hours for complete prep to serving. BUT – you can make salad, dessert, watch a tv show, or do your nails while it’s in the final stage. You can also do your dog’s nails. Maybe your neighbor’s, too.

Okay… so here goes.

From: Vegan Dad
Chick’n (or ChickPea) Pot Pie

Servings/Yield
1 pie (about 5 to 6 servings, less if you’re really hungry).

2 cups All-purpose flour
¾ tsp salt
1 cup non-hydrogenated vegetable shortening
5-6 teaspoons ice cold water
1 tablespoon oil
1 onion, diced
1 stalks celery , diced or chopped
2 carrots sliced
4 potatoes , peeled and cubed
2 cups cubed seitan (or 1 can chickpeas, rinced, or fake Chick’n)
water, to cover (see recipe)
1 cup frozen corn
1 cup frozen peas
1-2 tablespoon cornstarch
1-2 tablespoon veggie broth paste
Method

FOR THE CRUST
1. Mix together flour and salt in a large bowl
2. Cut in shortening with two knives or a pastry cutter
3. stir in enough water (5-6 tblsp ice cold) and mix with a fork for the pastry to come together in a ball.
4. roll out on a floured surface in a shape that fits your baking dish.

FILLING AND PIE
1. Preheat oven to 350 degrees.
2. Saute onion and celery in a saucepan.
3. Add carrots and potatoes and cover with water. Bring to a boil and simmer until veggies are soft (15-20 minutes).
PVO NOTE: I added the veggie broth paste toward the end of step 3… wanted it to cook in.
4. Add (either Seitan, Chickpeas, or “Fake Chick’n), corn, and peas.
PVO NOTE: Stir it up nicely… bring it together for just a few minutes, keeping it simmering.
5. Mix cornstarch in a few tbsp of cold water … and add to the veggie mix. Continue to cook until mixture thickens, add more if still too thin (PVO Note: I used about 2 tbsp corn starch and 6 tbsp cold water… worked great). Add salt and pepper to taste.
6. Pour into glass or corningware dish (9×13 or so). Put crust on top of veggie mixture. Cut a few slits in the crust to allow steam to escape. Bake for 40-60 minutes, until crust browns. PVO NOTE: Don’t forget the slits… and lean toward the 60 minutes in the range).

Then… SERVE!

Oh, and don’t expect to have any leftovers unless you’re making this for yourself. People WILL go back for seconds.

WANT TO BUY HIS COOKBOOK? I highly recommend it!!

Want to buy it? Here’s a link:

Thanks to the amazing Isa Chandra of Post Punk Kitchen fame… and KitteeKake … we’re now in day FOUR of #Vegan MoFo. That’s Month of Food. Vegan. Vegan Food. Vegan Month of Food. You’ve probably got it. You’ve probably heard of it.

And because of this wildly successful PROMOTION (See LA TIMES ARTICLE on it) … more people, bloggers, and media folks are talking about the benefits of Vegan eating.

You know that 40 percent more greenhouse gasses that contribute to global warming come from farm animals … than CARS, right? You know that rainforests are being cut down because the land is “needed” to put farm animals (70 percent of deforestation) and the crops to feed them (nearly 30 percent).

You know that – if everyone in the world were vegan… there would be NO HUNGER. SIGNIFICANTLY LOWER RATES of Disease and death from disease. And, I think, a more compassionate planet.

So… I read a lot of books, magazines, blogs, and whatever else I can get my virtual hands on about #Vegan Cooking. You might notice that when we started this blog, I was vegetarian (thus the use of eggs and butter and dairy and cheese in some earlier recipes). But after reading The China Study

… and now, more recently, Skinny Bastard…
,

I’m done with even trying to justify “eggs are okay” and “but I like cheese.” Please. As if the pus, poo, antibiotic factor weren’t enough.. the harsh, cold realities of how factory farming works (see FOOD INC) does.

I know, the “Smug” is getting really thick. But I do feel good about what I’m personally doing for me. For my body. For my family. For the planet. AND for the animals. In our family alone, we’re preventing the painful, inhumane raising and slaughter of over 400 animals each year because we are vegan or vegetarian (one is still vegetarian… which is great).

I feel strange when I open a box. Or sometimes even a can. Or a bag. I just want to work with, cook with, and eat… REAL food.

You know?

Give Peas a Chance… and I hope you have a GREAT week.

Vegan Month of Food… something unique, different, and fun. Every day. Well, almost.

Had a bit of inspiration today. Decided… instead of OATMEAL… I’d make Sausage Biscuits for the fam. I remember them from Hardee’s, or other fast food joints. But these have all the taste, with MUCH fewer calories, NO Cholesterol, and NO animal cruelty. Bonus!

Took all of 20 minutes. Total. Including polishing the silverware. In other words, it’s quick.

Drop biscuits… never need a mix again. This is SO simple. Rediculous. From THE JOY of VEGAN BAKING. I’ve already told you, buy the damned book. If you haven’t, click on the link below. Or go to Barnes and Noble. Or Border’s. Or wherever. But buy it. It’s REALLY REALLY good.

Recipe for da biscuits:
The Joy of Vegan Baking Cookbook
Drop Biscuits – Vegan – Wonderuful _ SUPER FAST AND EASY

Servings/Yield

24 servings
lots. Depends on how big you make ‘em
1 ⅔ cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
⅔ cup nondairy milk
⅓ cup canola oil or melted non-dairy non-hydrogenated butter
Method

PREHEAT OVEN to 475. (PVO note: this is the slowest part of the whole thing… including cleanup. It’s amazing).

Lightly grease a cookie sheet… (PVO note: spray with PAM, whatever)

In a large bowl, mix together the flour, baking powder, and salt until combined.

Add the milk and oil and stir JUST until the dry ingredients are moistened. It will be veyr sticky and thick, not smooth like cake batter. Use one teaspoon to form walnut sized scoops of batter and another spoon to scrape the batter onto the cookie sheet, spacing the biscuits about 1 1/2 inches (3.8 cm) apart.

Bake until the bottoms are golden brown, about 8 minutes (more if larger, just watch ‘em).

Serve hot.

So – sausage is GimmeLean from LightLife. AMAZING good stuff. MMMMMM. Make little patties, put them in a pan with a bit of olive oil spray… 4 minutes a side.

NOMNOMNOM

Oh – and I promised – here’s the link for the book.

HAPPY VEGAN MONTH OF FOOD!!

It’s a good day.

This is my 101st post on this blog. Wow. Seems like a WHOLE lot.

I’ve made some fantastic friends and connections… and have learned to cook some amazing meals. And my partner, our son, and his mother have all gone Vegan. It’s very cool… and a fun place to be.

Tonight’s dinner? A fantastic (vegan, duh) Shepard’s pie… with lentils, onions, carrots, celery, veg stock, and a few other things. AND … a miso gravy with MUSHROOMS (not my fav)… onions… flour… Bragg’s… and some spices.

Really good stuff!

It’s cool. The more days I’m vegan, the more I’m solid. I don’t miss anything. I really feel like I’ve turned a corner… and have made a fantastic decision for my life. I have more energy. I’m happier. I’m more in tune with my body, my systems. I am working out more. My bloodwork is fabulous. It’s all good.

I’m in my fourth month eating Vegan.

And it’s all good.

I love it when people ask: “What do you eat??!?!!?” as if we’ve been left OFF of the “cool peeps” and life-sustaining food list. Notsomuch. I’ve eaten a wider variety of food, a higher quality of food, and a more enjoyable combination of wonderful things than when I ate things that are “normally” considered food.

My doctor, initially a bit of a skeptic… says I’ve made more progress faster than nearly all of his other patients – in terms of cholesterol and triglycerides. Very cool.

Anyhow… just good stuff all around.

China Study? If you haven’t read it, read it.

Skinny Bitch? Oh my God. Read the shit.

Skinny Bastard? If you’re a man-child… it’s fine-tuned to your stuff. So it makes more sense (for the most part) to Us’ns.

Anyhow… just a happy post to the world… saying HAPPY VEGAN MOFO (Month of Food)…

and KEEP IT REAL!!

I’ve been PRETTY good… about getting a post up every day for MoFo.

I think the whole concept of a virtual celebration of food… ideas & recipes shared among vegans, vegetarians, and people just thinking about it.

Dinner last night was pretty simple. We took some whole wheat tortilla chips… some vegan cheese… some vegan refried beans… salsa… home made guacamole… onions… tomatoes… shredded lettuce – and, there you have it. Dinner on the run. We were in a hurry to our son’s first walk onto the football field as a band guy… he’s in 8th grade and they had a special middle school night. I’m thinking that next year we’ll be there quite a bit.

But I digress.

What was I talking about?

Oh, yeah. Food.

I mean, I’m a freakin’ vegan, what do I eat? I hear that all the time. “You are? Really? What do you eat?” And the ever infamous “where do you get your protein????????”

Ahhhh… I never tire of hearing those things.

Well, maybe I do. At least a little.

So, back to the food thing. Breakfast today… was a treat.

Made LightLife vegan sausage on the griddle (YOU have to TRY these… they are AMAZING)… and some drop biscuits (see recipe – here) … and a Tofu Scramble.

Was a yummy way to start the day.

Well, wasn’t really the start. Ya see, I got up and had this BRIGHT idea that I would combine a need to take 30 pieces of clothing to the dry cleaner… a NEED to work out… and a NEED to be green. So – rode my bike. Looked like a pack mule or a disenfranchised person sans home… my cool trendy saddle bags bulging a the seams, suits and shirts barely staying contained inside.

And I rode like this. For five miles. To my dry cleaner. Turns out they don’t open until 9 (according to the door)… but actually 9:30 (according to the hand made sign in the window).

Time to find another dry cleaner. Which I did. In fact, quite a bit closer to home. We’ll see how they do.

But back to food. Where was I?

Oh, yeah. Lunch.

For Lunch… I decided to spice it up a bit and make COLE SLAW. Believe it or not, I’ve NEVER made it before. Found a great recipe from How It All Vegan… 1/2 cabbage, 1/2 cup raisins, 1/2 cup veganaise, 2 chopped apples… it called for caraway seeds, but I was out so I opted to skip ‘em.

Threw that together… and made a quick wrap of bbq tofu… veganaise… and a little vegan cheese. Wrap it up… paninni press… and another whoo hoo to a great, quick, easy meal at home.

So why is it it takes me two hours to cook dinner every night? I can do breakfast (including home made biscuits, sausage, and tofu scramble… ) in a matter of 15 minutes. Lunch – including home made cole slaw … in 20. But dinner? That’s a production.

At least everyone likes it… and we get a little healthier every day.

So… had an interesting and strangely unusual circumstance today. Our son was home working on homework with two friends (that’s not the unusual part)… and they announced that they were hungry! So… what’s a Vegan dad (no reference to the awesome Vegan Dad website and blogger extraordinaire…) to do?

I ran to the store to get BBQ tofu bites… and was going to make the wraps that he loves – he thought they’d like them, too. But these things are from a small shop (a good thing)… and they were out.

So… I decided to do the Yves Vegan Hot dogs… with vegan buns… chips… salsa… and cole slaw (left over from yesterday!).

It was the first time I fired up the grill … I think since going vegetarian a couple of years ago. It was a little strange, but a good feeling to be putting that apparatus to work in a healthier way.

The kids loved (okay, 2 loved, 1 liked) the vegan dogs… and the chips and salsa. Not surprisingly, the cole slaw – with it’s super healthy organic components… wasn’t chosen by the kids. But we loved it.

I was excited to be able to cook something easy, super fast, and fun for the kids… with almost no effort.

And the conversation around the table… was quite interesting. Our son (newly vegan, long time vegetarian) threatened to tell his com padres what was actually IN hot dogs… and cheese… and milk. One of his friends already knows the score, and is herself considering veganizeing. But the other friend basically threw up her hand and said “NO!” … asking him to please not tell her.

They chatted… and concluded that all was well with the world.

And it is. At least for this moment.

First of all… you can read it on this great blog from quarrygirl.com

BUT… how ridiculous?!? The Crumbles that WERE vegan – now may not be?!? How Terrible! They’re ADDING milk and eggs to it?

I’m stunned. Flabbergasted. Pissed off.

I just sent a note asking them to explain… you can, too.

CLICK HERE to SEND A NOTE OF DISAPPROVAL to MORNINGSTAR FARMS for this terrible move!!

I’m pretty bummed.

But I guess I didn’t need their over-produced, ingredients I can’t pronounce, processed packaged stuff anyhow.

Still, send them a note.

So… someone sent me a link to this recipe today:

VEGAN TURKEY THAT LOOKS LIKE TURKEY (or Flounder)

It looks pretty good! For a vegan Turkey.

I wrestle with that – only because as I get further into my Vegan-o-licious life… I find I want meat substitutes less frequently. And I think that’s a good thing. Because generally, when you’re eating MOST of the sub’s, you’re eating processed stuff. Sure, it’s Vegan, so it’s better than a box-o-brownies with a shelf life longer than military MREs… but still.

Whole foods… has kind of a nice ring to it (and I mean the food, not necessarily the store, though I do like the store… when I’m flush with cash).

One of the recipes on this site… the Rustic Cabbage Soup… is all veggies, and beans, and, well, soup. AND – you can make it in like 40 minutes or less – and it tastes like you’ve been cooking it all day.

But then there’s the Chick’n and Dumplings. It’s amazing, and a family favorite, but I wonder. Does it HELP things by using the fake chick’n? Or would chick PEAS be just as yummy? And more whole-food-y.

BY the WAY… on the Chick’n and Dumplings… I totally cut the prep time (and, more importantly, the CLEAN UP time by … like… a lot.

How? I’m sure you’re begging to know?

Well.. the recipe calls for rolling out the dough on a floured surface (not a weeknight joy)… and then cutting and dumping in the soup.

So… I kneaded in the bowl… and pinched off… and put it in the soup. Fantastic! Brilliant! I am SO impressed!!

I can assure you we’ll make more of THAT meal now that I’ve taken the EASE level up a lot.

But I digress.

I’m curious… what are your feelings about eating meat substitutes? Do you have any? Feelings, that is? About it, I mean?

Me? I’m not going to cut them out entirely… but I definitely don’t have them at every meal, either. Well, not at most meals. Okay, at quite a few… but I watch it.

I do eat a lot of whole foods… but still do opt for the ease, the convenience, and – dare I say – the comfort… of a good substitue meat.

But Morningstar Farms still sucks for putting eggs and milk BACK in their previously Vegan stuff.

HELLOO world.  This is Shana – adding my thoughts and experiences now that I am officially a vegan WHOHOOOO.  Today is also my birthday – so I thought I would start this year right.  Last year was full of sickness and surgeries, but now I am uterus free and ready to start a new life!!!  During my down time from surgeries I read the book Skinny Bitch….and it has changed my entire perspective on many many things.  I highly recommend it.  I look forward to sharing recipes and possibly bringing back our cooking show…..thoughtsssss??????

So – I made this pizza the other night for the fam.  It ROCKED!!!   I used to love barbecue chicken pizza – so I veganized it.  I made barbecue tempeh with LOTS of carmelized red onions on a homemade pizza crust – topped with vegan cheese.  I found that if I use Follow Your Heart cheese and shred it on smallest section of the grater – it will melt.   This was so freaking good…..will get the recipe together and put it on the site.

Ok – not very good at this blogging stuff yet – so just adding the recipe to this post.  Patrick will have to do the “official” post to the site later.  I apologize now for any typos….:)

Enriched Pizza Dough:

1 1/2 tsp active dry yeast

3/4 Cup warm water

2 cups unbleached all-purpose flour

1/4 cup soy flour  ( I didn’t have any so I used Rice flour)

1 1/2 T ground sesame seeds

1 tsp salt

Pinch of sugar or natural sweetener

1 T olive oil plus more for spreading

1.  place the yeast in a small bowl.  Add 1/4 cup of the water and stir to dissolve.  Set aside for 5 to 10 minutes.

2.  To make the dough in a food processor, combine the flours, sesame seeds, salt and sugar pulsing to blend.  With the machine running, add the yeast mixture through the feed tube, along with the olive oil and as much of the remaining 1/2 cup water as necessary to make the dough hold together.

To make the dough by hand, combine the flours, sesame seeds, salt and suger in a large bowl.  Stir in the yeast mixture, olive oil, and remaining 1/2 cup water until combined.

3.  Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes.  Transfer to a large oiled bowl.  Spread a small a small amount of oil on top of the dough, cover with plastic wrap and set aside in a warm place to rise until doubled in bulk.  About 1 hour.

4.  Use immediately or store for up to 8 hours in the refrigerator or for 3-4 weeks in the freezer.  Make sure it is tightly wrapped in plastic.

So  now for the tempeh.  If you are used to it – you know that you must steam or poach the tempeh first – for about 20 minutes.   If you poach – you must drain/dry off the tempeh…OK – so now on with this recipe  I made it up – so this is a little loosey goosey.  Preheat your oven to 450 degrees.

2 8 ounce packages tempeh steamed and cut into 1/2 inch x 1 inch pieces

LOTS of purple onion…I used 1 giant – and I mean GIANT onion cut into whatever shape makes you happy  :).

olive oil for pan frying

barbecue sauce – whatever you like – just as long as it is vegan – and you will need about 2 cups of it

in a large skillet/saute pan –  pan fry your tempeh in olive oil in batches so that you can brown each side.  Start with 2 T of olive oil – and add more if you need.  Set aside.

In the same pan, saute your onions until soft.  Add the tempeh to the onions and then pour barbecue sauce over mixture.  Gently stir making sure that everything is coated.  Reduce to a low heat and simmer for about 15 -20 mintues – making sure the tempeh has soaked up the sauce..

WHEW – OK – while the tempeh is simmering slowly – soaking up the goodness….go get the pizza dough.  Punch it down then roll it out on a lightly floured surface.  It makes a pizza approx 12 in round.  (you decide the thickness)  Gently place on a pizza pan and bake on the lowest rack in your preheated 450 degree oven for 10 minutes.

Once pizza crust is ready – I spread the barbecue tempeh and onion fabulousness over the pizza crust – and then grated Follow Your Heart cheese over the top.  I used both the mozzerella and cheddar styles.   Bake in the 450 oven for approx 10 minutes.  Watch it carefully to check the cheese.  I think I baked this for more like 20 minutes – but cook to your hearts desire.  ENJOY!!!

So… I’m asked – a lot – “so, you’re vegan?!?” Sometimes followed by “…so do you eat fish? or eggs?”

But even after explaining that… I’m often met with a blank stare – and the silliest of questions: “So, what do you eat?? Beans and rice?”

And while beans and rice is, somtimes, on the menu… I wated to let you know what I’ve had to eat today.

Just because.

Amaze your friends.

So… it was a birthday day… we started out with a pretty serious brunch.

Oatmeal… with strawberries and organic cane brown sugar.

And – before you ask – NO! That was NOT it.

We also had the Tofu Scramble w/ Vegan Sausage that’s mentioned on this site… nomnomnom.

And we had the Biscuits from this site. More nomnom.

And we had a NEW dish – DINER POTATOES (recipe to come soon)… much nomnomnom.

And we were FULL!! and HAPPY!

So… we were going to skip lunch (since we ate at 11:30 a.m.) and just do an early dinner.

But noooooo. We were hungry mid afternoon.

So – I made grilled artichokes. First time. With lemon, and olive oil, and garlic, and balsamic vinegar, and garlic, and a little more garlic. Boiled ‘em. Grilled ‘em. Ate ‘em. Amazing. Incredible. RECIPE ONLINE.

Then we were again temporarily satiated.

So what to do for dinner? It’s a bit cold out, so we decided to make a new recipe for CHILI with a cornbread topping!

And, wow! It was nomnomnom good, too!

Had organic kidney beans… and tomatoes and tomato sauce… and organic corn… and a bit of cocoa powder, and more great stuff.

It turned out FANTASTIC!! The corn bread topping was really cool – I’m amazed that it stayed intact. You do the first part on the stove… then finish it off in the oven. MMMMMM.

That recipe’s coming, too. Soon.

But I just wanted to put it out there. I got my protein, my carbs, my nutrients, my mmmm feeling… all from veggies and veggie stuff. Very little of what I make comes out of a box or a bag… as you know if you read this blog. I didn’t eat tree bark and sand. I’m not relegated to beans and rice for every meal to make the “magic formula” work and keep me alive.

So what do Vegans eat, anyway?

Food that helps us live longer, healther lives… while helping to offset global greenhouse gases, reduce rainforest destruction, and resource exploitation. Oh, and then there are the animals. Those helpless animals that depend on humans for humanity. And they just don’t get it. I won’t even begin to discuss the abysmal conditions they’re subjected to – even in the best of circumstances. We’ll save that for another blogger… or at least another post.

The options available to Vegans are rich, flavorful, and fulfilling – and are fantastic for our bodies and our lives. They help us live healthier and happier today… and contribute to better health every day in the future.

In case you wanted to know!

Vegan Mofo Continues!!

Grilled Artichokes

I made this for the first time today… and the basis for the recipe came from VegWeb.com – but I have changed it up a bit. They’re an amazing resource… of course… but here’s my take.

Serves 4 people.
–
2 Artichokes
Olive Oil (not EVOO)
1 large Lemon
1 teaspoon thyme, dried
3 cloves garlic
1 teaspoon sea salt
½ cup Olive Oil (not EVOO)
6 cloves Garlic, pressed or microplaned
1 tablespoon Balsamic Vinegar
1 teaspoon Salt
½ teaspoon fresh ground black pepper
½ cup veganaise, for dip

Method

Prepare the Artichokes
==============
Cut off the sharp times on every leaf using kitchen shears.
Chop off the tops and the stems with a chef’s knife.
Cut the artichokes lengthwise and “work” all the leaves a bit… just to loosen it up.
Using a serrated spoon or knife, remove the hairy part near the heart while leaving the meat intact.

Using the lemons, rub a small amount of juice over the tips of the leaves where they were trimmed, and put juice on the meat and inside leaves.

Preheat the grill to medium high. Outdoor gas grills work great.

Make the Marinade
============
Take the 1/2 cup olive oil, 6 cloves garlic, balsamic vinegar, salt, and fresh ground pepper, … and combine in a small to medium bowl. Whisk together until combined and smooth.

In a separate bowl, mix the Veganaise and 2 to 3 tablespoons of the marinade mixture together. Whisk until smooth and consistent in texture and color.

Pre-Cook the Artichokes
===============
Fill a large pot with water about 5 inches deep. Add a tablespoon of olive oil, 3 cloves crushed garlic, the leftover lemons, and a tablespoon of dried (or sprig of fresh) thyme.

Put the artichokes in the water, stem side down. Bring to a boil and boil for about 20 minutes or more, until the outer leaves move fairly easily. Too short a time, they won’t come off… to long, they’ll come off on their own.

Remove them from the water and drain in colander. Leave them for a few minutes.

GRILL ‘EM
======

Brush the outsides of the artichokes with the marinade and place them outside down on the grill, and baste the insides with marinade. Grill at medium high heat for 3 to 5 minutes.

Flip them over and do it again for another 3 to 5 minutes, inside-down. Re apply the marinade prior to flipping.

EAT ‘EM UP!
=======

Serves 4 happy people.

There won’t be much left… except a pile of artichoke leaves.

ENJOY!

Okay… I haven’t made it… but it looks fantastic. The only Tortilla soup I’ve made since going vegetarian in 2008 is with my VitaMix … toss some veggies in and get amazingly healthy soup in five minutes. Not bad.

But THIS recipe… has some serious heart and soul. I know I’M going to make it soon – you should, too!

TORTILLA SOUP

And while you’re there… check out their awesome blog at VEGSLC

So… hopefully you’re already following @JDNORTON because he’s just awesome. You should also be following his alter-ego, @vegslc.

He’s launched a great site in Salt Lake City… thus the VEGSLC name.

They’re going to talk food… vegetarianism… veganism… share recipes, local restaurant reviews, and a lot more.

So if you’re looking for a fantastic extension of your vegetarian experience… check it out!!

VEGSLC

Amazing down-home comfort food… tastes like the real deal, without all the fat, calories, and cruelty.
And – Done in less than 20 minutes … if you’re good.

1 Prepared Recipe Drop Biscuits
1 Package Gimme Lean Vegan Sausage
½ Cup All purpose unbleached flour
½ tsp salt
½ tsp fresh ground black pepper
3 cups Almond Milk (Unflavored)
Method

Fun, fantastic, down home comfort food.

First – prepare the drop biscuits (but don’t bake them yet). Put them on the baking sheet… and set aside.

Second – pre-cook the vegan sausage in a 4 quart (or bigger) pot in some olive oil (lightly sprayed). Remove from heat… but leave the burner on (you’ll need it in a sec).

Third – put the Drop Biscuits in the oven for 8 minutes (per recipe).

Fourth – mix the milk, salt, flour, and pepper in a bowl. Add this to the pot with the sausage… and stir it up. Return to heat, bring to a boil, lower to a simmer. Cover, stirring occasionally.

Fifth… biscuits and sausage gravy should be done at the same time!

Now … just enjoy!

Recipe for da biscuits:
From – The Joy of Vegan Baking Cookbook
Drop Biscuits – Vegan – Wonderuful _ SUPER FAST AND EASY

Servings/Yield

24 servings
lots. Depends on how big you make ‘em
1/2 plus 1/3 cup all-purpose unbleached flour
1/2 plus 1/3 cup whole wheat flour
(if you want – you can use all-purpose for all the flour, but the whole wheat adds a bit of extra healthy goodness)
1 tablespoon baking powder
½ teaspoon salt
⅔ cup nondairy milk
⅓ cup canola oil or melted non-dairy non-hydrogenated butter
Method

PREHEAT OVEN to 475. (PVO note: this is the slowest part of the whole thing… including cleanup. It’s amazing).

Lightly grease a cookie sheet… (PVO note: spray with PAM for baking)

In a large bowl, mix together the flour, baking powder, and salt until combined.

Add the milk and oil and stir JUST until the dry ingredients are moistened. It will be veyr sticky and thick, not smooth like cake batter. Use one teaspoon to form walnut sized scoops of batter and another spoon to scrape the batter onto the cookie sheet, spacing the biscuits about 1 1/2 inches (3.8 cm) apart.

Bake until the bottoms are golden brown, about 8 minutes (more if larger, just watch ‘em).

Serve hot.

I’m vegan for three reasons… my health, planet health, and animal treatment. My dogs are vegan, too… and they’re more healthy than other. I like to mix it up for them, too… and try to manage how much they ingest in preservatives. If it’s got a shelf life of a year… is it really good for them? So many dogs die of cancer (vast majority)… and I think it’s mainly due to the quality and quantity of meat and chemicals in their food. But that’s me.

This is a GREAT way to make simple snacks… for your pups.

Super simple… and the puppies LOVE them. Note – that they’ll last a little less than a week in a sealed container. No preservatives… that’s the great thing… but they won’t last for months because they are fresh and healthy.

INGREDIENTS

2 cups Whole Wheat Flour
1 tablespoon baking powder
1 cup Almond Milk
1 cup Peanut Butter, Natural, preferred, smooth or crunchy

Method
Easy stuff –

Preheat oven to 275 degrees.

Put the dry ingredients in a bowl and mix ‘em up.

Put the wet ingredients in a separate bowl and stir until smooth and well blended.

Put the stuff from the wet bowl in the bowl with the dry stuff. Mix it up – but don’t over do it. Just to the point where the dough is wet and little dry flour (none) remains.

Then – turn it out on a lightly floured baking surface… roll it down to 1/4 inch thick… and cut with cookie cutters (I use bone and fire hydrant shapes).

Put the cut-out cookies on a baking sheet…

Bake ‘em for 45 minutes to an hour. They should get fairly crunchy… some other recipes call for higher temp and less time, but I find that makes them too “Bread-like.”

Let them cool… then call your best friends!

Store in a cool, dry, air-tight container.

I have not made this – but I HAVE eaten it. It’s really quite amazing – and looks easy. This is from Loving Hut in Orlando… and it’s great. THIS is ALSO on my short list for Holiday centerpiece next week.

If you make it – let me know!

Best,
Patrick

CLICK FOR RECIPE

This looks really great! I haven’t made it, but it’s on the short list for next week’s Thanksgiving celebration here in the US.

I’ve had quite a few people ask me what we’re cooking… some people are struggling with food ideas. This could solve some problems!

If you make it – let me know!!

Best –
Patrick

http://multiculturalcookingnetwork.wordpress.com/2009/11/05/holiday-vegan-nut-roast-recipe/