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!

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!

Here’s a link to something I admit I haven’t yet made… but it’s on my list!!

Southwest Sweet Potato Salad.

Some interesting uniquenesses… instead of potatoes, sweet potatoes! Instead of boiling, roasting! It’s a great article… though it’s not in “normal” recipe format… so you’ll have to figure out the details.

Let me know if you make it – and what you think!

GIVE PEAS A CHANCE!!

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.

Vegan or Vegetarian Dogs? WOT?

I know, sounds strange. Because we’ve been taught to think it does. I thought it sounded strange. But consider the quality of meat that makes it to the grocery store for human consumption – the “meat” that makes it into dog and pet food is surely not as “good.”

I’ve found a couple of vets who love the idea… and a couple who are challenged by it (one who said she was going on a trip to see the Science Diet factory because she’s such a fan… hmm. Not sure about that one.)

And, if you have read some of my other blogosphere stuff… I’m a huge fan of Dr. Campbell’s “The China Study.” Took me from vegetarian to confirmed and proud vegan in a matter of a week.

So – if it’s good for humans, and decreases our risk of cancer and so many other diseases… what about dogs? Aren’t they carnivores? I did a lot of research… as I am NOT an expert by any means in the field of canine nutrition. But MOST non-accidental canine deaths are caused by cancer… and over half over age 10 die from it.

Seems they do NOT need meat. Seems cats DO… but dogs don’t. I moved my four to Nature’s Recipe… with mixed results. They seem happy… well adjusted… vet says they’re healthy… but their … um… business… is … um… loose. Really loose. And that concerned me.

On the advice of more research and several personal recommendations, I’m moving them to another complete balance food – SUPER premium (and not cheap). It’s Natural Balance… and I’ve got high hopes. Supposed to help reduce the itchy skin and other allergies, too.

Watch this space… I’ll let you know.

Give Peas a Chance…

Patrick

Here’s a great PARTY flavor fun recipe from friend
Chef Mayra, The Doctor of Flavor

http://www.chefmayra.com/

Check out her site… and check out this recipe!

Roasted Tomatillo Sauce:
8 tomatillos, washed and halved
1 large red onion, peeled and quartered
4 cloves garlic, coarsely chopped … Read More
3 tablespoons pressed canola oil, plus 3/4 cup
Salt and freshly ground black pepper
2 teaspoons chipotle puree
1/4 cup fresh lime juice
1 cup spinach leaves, blanched
3 tablespoons agave dark

Fried Blue Corn Tortillas:
2 cups pressed canola oil
12 (6-inch)organic blue corn tortillas
Salt

Vegan Sour Cream and Organic or Local Cilantro
Vegan Jack Cheese about One cup
*******************************
Roasted Tomatillo Sauce:
Directions
Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.

Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup extra virgin olive oil and season with dark agave and sea salt and pepper. **Keep warm in a bain Marie.
*************************************

Fried Blue Corn Tortillas:
Heat pressed canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
For filling I would Use Tofu Scramble, or Morning Star taco-burrito filling- or roasted Veggies or sauté tofu in garlic and chipotle

Assembly:
Place a teaspoon of vegan sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the tofu scramble or your favorite feeling and vegan Cheddar or Jack on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining tofu scramble or your favorite feeling and vegan cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.

SOURCE: The Vegan Table – BUY THE BOOK!!

Servings/Yield 8 servings

Amazing. A bit advanced, if you will, for children’s palate (at least ours)… but fantastic, nutritious, filling, fulfilling, meal. THANKS to The Vegan Table… for ALL their great recipes. BUY THE BOOK!!

INGREDIENTS
3 tablespoons water, for sauteing
2 medium yellow onion, chopped
3 Cloves Garlic, pressed or minced
2 Red Bell Peppers, Seeded, chopped into 1/2 inch sq
1 tablespoon light brown sugar, organic
1 teaspoon fresh ginger, grated or minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
¾ cup smooth natural peanut butter, crunchy works, too
3 sweet potatoes, peeled, cut into 1/2 inch cubes
1 can Red Kidney Beans, Organic…
1 can diced tomatoes, or 2 fresh, diced
4 cups vegetable stock, homemade or store bought
1 teaspoon salt
¾ cup peanuts, chopped, unsalted (Optional)
Cilantro, Chopped, for garnish (OPTIONAL)

Method

Heat water in a large-size saucepan over medium heat.

Add onions and garlic and cook until softened, about 5 minutes.

Add bell pepper, cover and cook until softened, about 5 minutes.

Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring for 30 seconds.

Stir in peanut butter, distributing evenly throughout. HINT: To thin out peanut butter first, mix it with water in a small bowl before adding to pot. It will be easier to incorporate into the stew (PopVegOnline note: Wasn’t a problem, mixed great).

Add sweet potatoes, kidney beans, and tomatoes, and stir to coat.

Add vegetable stock, bring to a boil, then reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. Taste and add salt, if necessary. Serve in individual bowls, topped with chopped nuts and cilantro, if desired.

Great Vegetarian Cooking Under Pressure
Lentils with Squash (Vegan) (Pressure Cooker)

Servings/Yield

4 servings
1 tablespoon Safflower or Canola oil
1 ½ cups onion, coarsely chopped
2 ¾ cups water, boiling
1 cup lenties, dry, picked over, rinsed
1 pound butternut squash, or kabocha, delicata, seeded and cut into 1 inch (NO NEED TO PEEL)
½ to 1 ½ teaspoon sage (dried)
Salt, to taste, after cooking
Pepper , to taste, after cooking
balsamic vinegar, to taste, after cooking
Method

From GREAT COOKBOOK:
Great Vegetarian Cooking Under Pressure
by Lorna J. Sass

Serve over whole wheat couscous accompanied by a salad for a complete meal.

Heat the oil in the cooker. Cook the onions over medium-high heat, stirring frequently, until they just begin to brown, 2 to 3 minutes. Add the water (stand back to avoid sputtering oil!), lentils, squash, and sage.

Lock the lid in place (reminder, this is for pressure cooker recipe). Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure and cook for 9 minutes (I suggest more… like 13). Release the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

IF THE LENTILS are not quite tender, replace (but do not lock) the lid and simmer until they are done. (Depending upon the age of the lentils, the mixture may be soupy or a bit dry; add boiling water as needed to create a stewlike consistency.)

Add salt and pepper and stir well. Add a bit of vinegar, if desired, to perk up the flavors (POPVEG says YES). Serve in small bowls, garnished with parsley.

VARIATION:
Lentils with Sweet Potatoes

Substitute an equal amount of peeled sweet potatoes, cut into chunks, for the squash. AND – instead of SAGE, use 2 1/2 teaspoons ground coriander seeds and 1/8 to 1/4 teaspoon ground cardamom seeds. If desired, stir in 1 tablespoon of minced orange peel at the end. The sweet potatoes become very soft and turn into a puree when stirred. This variation results in a sweeter and starchier dish.

Notes

Good stuff… use fresh, local lentils for best results… and cook more than the 9 minutes suggested.

FROM: www.101cookbooks.com
Rustic Cabbage Soup

Servings/Yield
4 servings

Shana has made this several times – it’s a HUGE favorite. Our 13 year old isn’t the biggest fan, as it has a lot of cabbage… but otherwise, it’s amazing.

1 tablespoon extra virgin olive oil
1 big pinch salt
½ pound potatoes, skin on, cut 1/4 inch pieces
4 CLOVES garlic, chopped
½ yellow onion, large
5 cups vegetable stock
1 ½ cups white beans, precooked or canned (drained, rinsed)
½ Cabbage, medium
Extra virgin olive oil, more for drizzling
½ cup Vegan Parmasan Cheese, or regular if you’re not eating vegan
Method

Warm the olive oil in a large, thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes.

It’s ok to uncover to stir a couple of times.

Stir in the garlic and onion and cook for another minute or two.

Add the stock and the beans and bring the pot to a simmer.

Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning. Getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your tock is (varies widely between brands, home made, etc.)

Serve drizzled with a bit of olive oil and (OPTIONAL) generous dusting of “cheese” or cheese.

FROM:

101 Cookbooks
101cookbooks.com

Visit her site – amazing stuff… she’s fantastic!!!!

Vegan Chef Mayra
Tomato Chickpea Soup (vegan) Slow Cooker OR Stovetop

Servings/Yield

–
1 cup Dried Garbanzo Beans, (or 2 16 oz cans organic, rinsed and drained)
6 Plum Tomatoes, Diced
2-3 large Carrots, diced
2 stalks celery , diced
2 cloves garlic
2 tsp cumin
2 tsp spicy paprica
2 bay leaf
1 tablespoon raw cane or turbinado sugar
1 tablespoon tahini
1 tsp salt
1 Can Tomato paste (organic)
4 tablespoons olive oil
2 tablespoons dried basil (or 1/2 c chopped)
2 tablespoons Braggs Liquid Aminos
2 Tablespoons Fresh Parsley or Cilantro, minced
Method

from: mychefmayra.com

HOW TO COOK GARBANZO BEANS

1. Sort and clean the dried beans
2. Soak the beans in hot water for four hours, or overnight in cold water
3. Drain and rinse
4. Place in medium saucepan, cover with cold unsalted water
5. Bring to boil uncovered, boil for ten minutes, skim the foam
6. Stove Top: Cover and simmer for 2 hours
7. Pressure cooker: 9 minutes at high pressure
8. Slow cooker or crock pot (large size):
After boiling and skimming the beans, cook for 6 – 8 hours covered on low.

Soup Directions:

1. Dice tomatoes, carrots and celery
2. Add to beans and bean stock with bay leaves, basil, salt,
tomato paste,tahini, and sugar
3. If using organic canned beans, drain and rinse, then add 4 cups water
and 2 veggie cubes
4. Heat olive oil on medium low
5. Peel, core and mince the garlic cloves, and brown in the oil
6. Stir the cumin and paprika into the oil and heat for five minutes
7. Add 1/2 cup hot water to the spice mixture to make a smooth paste,
then transfer to the beans and veggies
8. Stovetop: Bring to boil, simmer covered for one hour
9. Crockpot: Turn heat to high, cook for 2 hours
10. Blend soup with a blender stick, or in batches in a blender
11. Add Braggs, fresh minced herb, more salt and pepper to taste

Serve with Rice or Barley! YUM !