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Archive for the ‘vegan’ Category

Mayim's Vegan TableThere comes a time in every blogger’s life when she connects so deeply with a cookbook that she feels, while making the food described in it, that she and the author are inextricably linked. Food recipes can connect us across geography and time, and in the case of Mayim’s Vegan TableMore than 100 Great-Tasting and Healthy Recipes from My Family to YoursI felt super connected to the author, wherever she is, being a fabulous neuroscience PhD, television star, and all-around gorgeous vegan genius. Every recipe she included in here seemed as though aimed at me to love it, though I’m sure that’s how most feel. Brussels sprouts chips? Kugel? Taco salad? I also miss making a lot of my favorite Jewish foods like Matzo Ball soup, challah, sufganiyot, rugelach, kugel, and more. This cookbook is totally a resource for those of us who love vegan food that tastes like a Bubbie made it!

The beginning of the book includes some helpful tips on vegan food prep, some basics and some in-depth tutorials like meal planning for picky kid eaters and sections on the science and environmental arguments behind a healthful vegan diet. To be honest, a lot of that stuff didn’t appeal as much to me (I just wanted to make the delish recipes!), but I think for new and/or aspiring vegans, it’d be a big help! I’m glad she took the time to share her values and appeal to parents who may need more help to get junior to eat her broccoli.

I’ve made several of Mayim’s recipes, and here are some of my favorites so far:

Quinoa with Herbs and Veggies

Quinoa with Herbs and Veggies

Vegan challah! I actually used Mayim's Turtle Bread recipe and just substituted gluten-free flour.

Vegan challah! I actually used Mayim’s Turtle Bread recipe and just substituted gluten-free flour.

Taco Salad! Mmm

Taco Salad! Mmm

Brussels sprouts chips: easy to make (if slightly time consuming) and oh-so-good!

Brussels sprouts chips: easy to make (if time consuming) and oh-so-good! I added nutritional yeast.

These recipes for the photos above are each very easy to make, designed for busy parents and/or those who love delicious food but don’t have time to create crazy-elaborate dishes. I highly recommend picking up a copy, and not only because Mayim is so cool! Here’s a link to another great review of Mayim’s Vegan Table by my friend Jenny Bradley on Vegansaurus.

Buy Mayim’s Vegan Table online and at bookstores nationwide.

 

 

 

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Garlicky Cream Of Broccoli Soup by Queer Vegan Food

One of the things I have yet to get used to in Boulder is the mercurial weather. Yesterday, I hiked Bear Peak trail in South Boulder in a t-shirt in 61-degree weather. Today, it’s a chilly 18 degrees and snow is piling up. I decided to take advantage of the sudden cold spell by making a warm, blended garlicky cream of broccoli soup. The stars of this soup are definitely brazil nuts and chia seeds. The brazil nuts add a depth of flavor and creaminess, and the chia seeds add a bulk and smoothness to the texture. The soup turned out wonderfully, and I recommend enjoying it with some bread or crackers and perhaps a fresh side salad.

Ingredients:

4 cups broccoli, steamed

3 cloves garlic

1/4 cup Brazil nuts

2 Tbs sesame seeds

1 cup almond milk

1 tsp wheat-free tamari (or coconut aminos, Braggs, or soy sauce)

1 Tbs chickpea miso (or another type of miso)

1 Tbs chia seeds

1 tbs balsamic vinegar or lemon juice

1 cup water

1 dash paprika (optional, for garnish)

Instructions:

Steam broccoli and garlic in water until soft. Drain and allow to cool, then blend in Vitamix or another high-powered blender. After blended, transfer to a pot and cook on the stove on warm on low to medium heat and serve with paprika garnish (optional). Serve warm.

Beautiful Bear Peak trail in South Boulder.

Beautiful Bear Peak trail in South Boulder.

Colorado's winters include wide variations in temperature in short periods of time.

Colorado’s winters include wide variations in temperature in short periods of time.

Thanks for reading! I’d love to hear what you think if you make this soup. xo

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Hampton Creek Foods Just Mayo, Eat The Dough and Chipotle Mayo. Photo via Vegansaurus!/Megan Adamson-Jackes.

Hampton Creek Foods Just Mayo, Eat The Dough and Chipotle Mayo. Photo via Vegansaurus!

I’m told that back in the day, we plant eaters had to make our own veggie burgers and milk our own nut milks. Now, if we want to make our own veggie burgers and strain soaked almonds through our nut milk bags, so be it–but we have choices. These choices allow us to be lazy vegans if we want to, but they also allow for people with tons of expertise (aka food scientists or professional chefs) to develop and refine ingredient combinations that the average vegan just doesn’t have time for.

Of course I think it’s wonderful to enjoy a whole foods, plant-based diet, but I think it’s a huge step in the right direction that we vegans can be lazy if we so choose, and are able to pick up packaged vegan foods as easily as omnivores. In the past, vegans wanting legit-tasting, cruelty-free mayo had to enjoy Veganaise (which isn’t bad, but isn’t great either) or make their own from scratch. Now, we have Just Mayo by Hampton Creek Foods, which offers a superior-tasting vegan mayonnaise that really behaves like it should–thick, creamy, slightly tangy and easily spreadable. Hampton Creek Foods’ team of very talented food chefs and scientists were no doubt involved in its creation! Learn more about the development process on Our Hen House’s podcast featuring Hampton Creek Foods CEO Josh Tetrick.

Silver Hills Bakery gluten-free vegan bread and Just Mayo: A perfect sandwich combination.

Silver Hills Bakery gluten-free vegan bread and Just Mayo: A perfect sandwich combination.

I tried Hampton Creek Foods mayo on Silver Hills gluten-free vegan sandwich bread. It went so well with the avocado, tempeh and tomato fillings! I also love that Hampton Creek Foods is getting national attention. You can check out just a bit of the press they’re getting here, here and here. Oh, and did I mention Bill Gates is one of their investors? You KNOW this company is going places. Perhaps what I love the most about Hampton Creek Foods products is that their target demographic actually isn’t us vegans–it’s omnivores, and their smart marketing campaigns use verbiage that make it very easy to see a new possibility for the millions of chickens who are abused, enslaved, and lose their lives in order to create mayonnaise for someone. This is a very promising path to the future, indeed.

Hampton Creek Foods also sent their Chipotle Mayo (which was not my bag but I could see others loving it) and their “Eat The Dough” gluten-free vegan cookie dough. Absolutely awesome cookie dough, I can’t wait to grab some in stores at some point.

Connect with Hampton Creek foods on Facebook to stay updated on the latest news and to find out when they’re selling in a store near you.

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As I sit here on a plush mauve couch in a stranger’s warm, well-lit living room drinking fair trade organic French Press coffee with soymilk and stevia, typing away on my computer, I feel really, really grateful, lucky and blessed.

If you’ve been checking the news lately, you have probably heard that Boulder and other parts of Colorado were recently hit damn hard by a historic flood. 

I moved to Boulder a few weeks ago. I wrote a post about it. Courtney and I had just moved into our new apartment four days before the floods hit.

At about 2:30am on Thursday, I awoke to Courtney telling me water was coming up through the floor (we chose a first-floor apartment–oops!) and that we needed to take action. The flood definitely came by surprise.

We have a really sweet landlord who coached us through the necessary steps to leaving the place–putting as much of our stuff as we could up on shelves and on top of the fridge and kitchen cabinets, turning off the power fuse box to avoid electrical issues, putting down towels wherever we could. Twitter confirmed roads were closed and there wasn’t a possibility to go anywhere outside of our building during the storm, so we brought our sleeping bags and blankets to the third floor of our unit and texted with friends in the area to see if they were out of harm’s way, and prayed for those were were vulnerable to the storm. We snapped a selfie to commemorate the crazy evening (look–we’re the Instagram generation!) and then tried to get some sleep in the hallway.

Flood evacuation selfie: 2:30a

Flood evacuation selfie: 2:30a

After some half-sleep, we were rescued by our landlord’s friend, a nurse who showed up in his shining black Subaru while there was a bit of a break in the rain. He took us to a nice home a few blocks away owned by a mutual friend of theirs, which also became home to other flood refugees. I am grateful for their kindness and generosity.

I checked the news and contacted friends and started getting a sense of the true devastation of the flood. Towns and homes destroyed. Our apartment was wrecked by the flood water, but thankfully we were able to grab our laptops, passports, a change of clothes and some rations. Nothing was destroyed that can’t be replaced.

I have to give a big shout-out to Tasty Bite, who miraculously sent me samples of their products to review right before the storm hit. I grabbed some of the yellow bags quickly on my way out, and have been so glad I did! Lots of delicious, easy-to-prepare quick meals have really helped out in a pinch. Tasty Bite will be my new go-to camping or emergency food supply, for sure. It tastes great and doesn’t even require cooking, though I have heated it up and served it with fresh greens.

Best flood food ever.

Tasty Bite is the best flood food ever.

The past few days have meant rebuilding in many senses. Courtney and I have since gone over to our apartment and pulled out soaked drywall, cabinets, and baseboards. Our landlord brought a crew of folks to get started on the construction, and has been amazing in every sense, working quickly to help us get back into our apartment–cross your fingers it’ll hopefully be next week.

Boulder and nearby towns are wrecked–roads destroyed, paths muddied, homes ruined–but there is a sense of resiliency as volunteer crews have already formed to help people and animals cope with the storm’s wake.

It’s been humbling to think of how many have been hurt by this storm. Boulder Pride was slated to happen today, and I agree with the organizer’s decision to postpone it. Now is not the time to party; it’s the time to restore, help out, and rebuild.

As I work remotely, I’ve been able to get some work done amidst this flood chaos, and have been touched by the kindness of the clients with whom I work who have witnessed this from afar.

The muddy Goose Creek path in Boulder, CO.

The muddy Goose Creek path in Boulder, CO.

The Goose Creek Greenway trail filled with mud after the flood.

The Goose Creek Greenway trail filled with mud after the flood.

The Boulder waterways are muddy and in need of repair after the flood.

The Boulder waterways are muddy and in need of repair after the flood.

The iconic flatirons enshrouded in clouds the morning after the flood.

The iconic flatirons enshrouded in clouds the morning after the flood.

A lot of places in Boulder have opened up again, including gyms, Whole Foods, and other local businesses. Life goes on. There is a lot of work to be done to repair what the flood has done to this city and its people, but it’s heartening to see some things springing back to life.

I have been blessed and lucky to be safe and to have been helped out by some truly kind and lovely folks, as well as to have such amazing friends and family who have checked on us and offered love and support from a distance. Thank you, sincerely–it means the world to me.

I hope to post more updates as things progress. Thanks again for all of your love and support, and for reading. xo

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You know those times when you feel like cooking but are low on kitchen staples? Tonight was one of those times for me. Surprisingly, I’ve found that when I’m lowest on ingredients I usually have on hand, I tend to come up with the most creative and unique dishes.

While steaming some kale and whole crimini mushrooms in balsamic marinade, I decided to do something fun with the mushrooms rather than enjoy them on their own. This evolved into using some edamame I had in the freezer to make a hummus-like edamame dip infused with hemp seeds, lemon juice and chickpea miso. Here is the result. It’s such an easy recipe, I can’t believe it took this long for me to discover it! I bet you could make this look classy and serve it at a fancy (pants) party!

Edamame Dip-Stuffed Crimini Mushrooms

Serves 2-3

Ingredients:

Marinated mushrooms

1/2 pound crimini mushrooms

1 Tbs balsamic vinegar

1 tsp coconut oil (I used Nutiva brand)

2 cups water (more if needed)

Edamame Dip

1/2 cup edamame

1 tso chickpea miso

1 Tbs hemp seeds

1 Tbs lemon juice

1 Tbs sesame seeds

1/4 cup water

1 tsp extra virgin olive oil

Garnish

Paprika (optional)

Instructions:

Cook the whole mushrooms in the balsamic marinade and water on the stovetop for 10-15 minutes. Meanwhile, blend or food process all edamame dip ingredients. De-stem the mushrooms after cooking (feel free to save them and use them in another recipe) and stuff with dip. Enjoy!

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Today’s Raw Mint Chocolate Green Smoothie recipe pays homage to two of my all-time favorite smoothies:  Cafe Gratitude‘s “I Am Cool” milkshake, a minty, cacao nib-filled dessert treat, and HipCityVeg‘s “Groothie,” a Philly favorite with spinach as the key green ingredient. I am really happy with the way this smoothie turned out, bursting with fresh mint from the Clark Park Farmers’ Market and packed with superfood flavor. I hope you enjoy my twist on two classics!

Ingredients:

1.5 frozen bananas

1 cup fresh spinach

3-4 fresh mint leaves (I used peppermint leaves)

6-7 drops stevia (optional)

3/4-1 cup frozen pineapple

1 Tbs cacao powder

1 tsp maca

2 tsp chia seeds

3/4 cup ice

Instructions:

Blend all ingredients. Enjoy topped with raw chocolate shavings, fresh berries, buckwheat groats, granola, goji berries, etc.

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Mushroom-Coconut Soup

After recently and repeatedly trying the coconut soup at Vientiane Lao-Thai cafe in West Philly, I determined I needed to try my hand in making something similar at home lest the restaurant run out of it on my accord. After picking up a can of light coconut milk from Mariposa Food Co-Op and fistfuls of local kale and 1/2 pound crimini and portobello mushrooms at the Clark Park Farmers’ market, I set to fashioning my version of veggie-filled soup.

The just-blanched crunch of the kale, which I tossed in at the last moment, was delicious paired with the chickpea miso-infused mushrooms, garlic and onions. Paprika is optional, but I loved how it changed the tint of the soup and added smoky flavor notes. This soup honestly does stray from the Vientiane version, and is undoubtedly missing “key” ingredients, but I still think it’s good enough to stand on its own and I entreat you to make it!

Mushroom-Coconut Soup

(Serves 4-6)

Ingredients:

1/2 pound Crimini, portobello, or other mushrooms

1 large onion

1/2 Tbs chickpea miso

3 cloves garlic (more if that’s your thing)

1/2 Tbs coconut oil

1 can light coconut milk

1 tsp Paprika (optional)

4 large carrots

1 bunch kale

1 Tbs red pepper flakes (optional)

Broccoli florets (optional–I didn’t use)

Chickpeas (optional-I didn’t use)

Tofu (optional – I didn’t use)

Instructions:

Chop all produce ingredients. Cook the mushrooms, onions, and garlic in coconut milk, coconut oil and chickpea miso, paprika and red pepper flakes (if using), adding a little bit of water if needed. After 15 minutes on the stovetop, add in the carrots and cook another 3-4 minutes (I like crunchier carrots–feel free to cook longer). Toss in the kale right before serving. Enjoy!

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Greetings, dear readers. I can’t tell you how grateful I am for your outpouring of generosity and support for The Queer Vegan Food Cookbook and Woodstock Farm Animal Sanctuary. Thank you SO much for helping make this vision a reality, and for helping the animals of Woodstock! I feel so blessed that this project is helping the sanctuary, and am glad to hear that folks are loving the fun, unique and inspiring recipes by the finest vegan chefs, authors and bloggers.

I’ve been hesitant to post since introducing the cookbook (how can you follow that?!) but I’m thrilled today to share a recipe that I’ve been hinting about recently on social media:gluten free vegan chocolate chip cupcakes, which I am pretty sure will totally rock your world. I’ve also been waiting to share this recipe until I was sure I’d gotten it just right, tweaking for texture and sweetness variables.  I think they are really delicious and delightfully chocolatey without being overwhelmingly sweet, but I wanted to get these to the point where even omnivores would love them.

Last night I whipped up a batch for eight dinner party guests, and seeing how quickly and enthusiastically these got gobbled, I can confidently say that the cupcakes are ready to be introduced to the world and perhaps your kitchen some time very soon.

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Gluten Free Vegan Chocolate Chip Cupcakes

Serves 12-14

Ingredients:

Cupcakes

1 1/2 cups gluten free flour

1 cup coconut sugar

1/4 cup sunflower or coconut oil

1/4 cup cocoa powder

1 1/2 tsp baking soda

1/4 cup applesauce

1/2 tsp salt

1 tsp vanilla extract

1 tsp apple cider vinegar

1 cup water

Frosting (optional)

1/2 avocado

6-7 dates

1/2 tsp vanilla

2 tsp cacao powder

1/4 tsp salt

1/2 tsp chia seeds

1/4 cup fair-trade organic chocolate chips for garnish (optional)

1/4 cup water (if making in a Vitamix)

Instructions:

Preheat the oven to 350 degrees. Paper liner or grease a dozen cupcake/muffin pan. Mix together the dry ingredients and wet ingredients separately. Stir in the liquid to the dry until properly mixed. Add the cupcake batter to tins and bake for 25-28 minutes. Allow cupcakes to cool and, if using frosting, mix all ingredients in a high-powered blender or food processor (I used my Vitamix and it did the trick). Frost and garnish, and serve with a tall cold glass of nut mylk.

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Sarah Brown-Queer Vegan Food-E Book Cover-r4-01

About a year ago, I dreamed of creating a charity cookbook project to benefit Woodstock Farm Animal Sanctuary in Woodstock, NY. I absolutely LOVE Woodstock, and am in awe of how much they do to help better the lives of non-human (and human!) animals. My vision for the cookbook was to assemble the weirdest, most unique, and delicious recipes from top vegan chefs, bloggers and authors around the world and sell this collection to benefit the sanctuary and donate 100% of proceeds to go towards helping the animals. Today, my dream has come true! 

Introducing . . .The Queer Vegan Food Cookbook!

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The Queer Vegan Food Cookbook features recipes that do not use animal products of any kind and are truly queer in an effort to expand the vegan culinary canon beyond traditional vegan cuisine, which tends to imitate the non-vegan food world (vegan ice cream, hot dogs, hamburgers, fake meat, mac n’ cheese, etc.) Recipe contributors include: Carol J. Adams, Gena Hamshaw, Rory Freedman, Jason Allen, Allyson Kramer, Christy Morgan, Mish Wish, JL Fields, Lisa Pitman, Courtney Pool, Rande McDaniel, Marlie Centawer, Erika Reir, Eric Levinson, Mariano Caino, Sara Jane Kurpeski, Rochelle Koivunen, Jason Das, Joan L. Brown (my mom!), Stephanie Austin, Heather Pace, Kelly Peloza, Mark Hawthorne, Rachel Lee, Alessandra Seiter, Lee Khatchadourian-Reese, and Heidi George. All recipes were generously donated by these beloved vegan chefs and bloggers to help the animals!

The most delicious part of this culinary assemblage is that 100% of proceeds from The Queer Vegan Food Cookbook will go to Woodstock Farm Animal Sanctuary in Woodstock, New York!

http://www.yourtimetravels.com/blog/?p=830

A beautiful creature gets the love and respect deserved at Woodstock Farm Animal Sanctuary!

$15

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Check out some of the recipes featured in The Queer Vegan Food ECookbook!

Blueberry Avocado Salsa by Allyson Kramer

Blueberry Avocado Salsa by Allyson Kramer

Supercharged Superfood Nori Love by Mish Divine

Supercharged Superfood Nori Love by Mish Divine

Cabbage Pie by Mariano Caino

Cabbage Pie by Mariano Caino

Glorious Green Wraps by Lisa Pitman

Glorious Green Wraps by Lisa Pitman

Ube (Purple Yam) Ice Cream by Allyson Kramer

Ube (Purple Yam) Ice Cream by Allyson Kramer

Easy Black Bean Enchiladas by Mark Hawthorne

Easy Black Bean Enchiladas by Mark Hawthorne

My Goodness, Green Goddess Smoothie by Marlie Centawer

My Goodness, Green Goddess Smoothie by Marlie Centawer

Chocolate Covered Potato Chips by Allyson Kramer

Chocolate Covered Potato Chips by Allyson Kramer

Donut Balls by Sara Jane Kurpeski

Donut Balls by Sara Jane Kurpeski

Avocado Lime Cheesecake by Heather Pace

Avocado Lime Cheesecake by Heather Pace

Berry Lemongrass Granola with Coconut and Cashews by Ali Seiter

Berry Lemongrass Granola with Coconut and Cashews by Ali Seiter

Pau d'Arco Tea Elixir by Marlie Centawer

Pau d’Arco Tea Elixir by Marlie Centawer

Buy The Queer Vegan Food Cookbook!

$15

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All proceeds from The Queer Vegan Food Cookbook will go to Woodstock Farm Animal Sanctuary in Woodstock, New York!

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Thank you, and I look forward to hearing how you love the recipes! – Sarah ;)

[Note: The Queer Vegan Food Cookbook is currently available as an E-book PDF, which is sent to your Inbox immediately after you order.]

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vegansaurus

I recently wrote a blog on Vegansaurus! in response to articles suggesting you can’t be a healthy high raw vegan. My post, entitled “Eating raw will not ruin your life!” offers insights into how I think about high raw foodism in the overall context of a healthy vegan lifestyle. Some of you lovely readers eat high raw diets, so I thought you might be interested in jumping in on the discussion happening over there.

To read the article and get involved in the discussion about high raw veganism on Vegansaurus!, click here.

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