Compassionate Thanksgiving

I've been thinking a lot about Thanksgiving; not just the yummy food I'm looking forward to (Tofurky, stuffing, mash potatoes, cranberry sauce, etc) but all the turkeys that have lived a life of misery only to be slaughtered for human consumption. As a kid, Thanksgiving was one of my favorite holidays. I loved how nearly every dish you could smother in gravy. Also, it was a holiday where everyone got together to eat and hang out. I'd starve myself all day until the big meal and then afterwards go into a food coma as the bloated-comatose dudes watched football. 

Last year I didn't even want to deal with Thanksgiving, so my husband and I went down to San Francisco for the holiday weekend. We had an amazing 5 course vegan feast at Millennium.  However, this year I've been thinking more and more about the turkeys and how I want to help them. I think my efforts are going to be three-fold; I want to raise awareness of the atrocities towards turkeys, raise funds to donate to a poultry sanctuary and lastly put on an entirely vegan Thanksgiving party for my vegan and non-vegan family and friends. I'm sure I will get a lot of resistance from the non-vegans; after all they wait an entire year to eat their tryptophan laced meal. I am going to start my campaign now, so that these non-vegans have time to contemplate their actions this holiday. 

Learn more about Turkeys (picture from UPC website)

In regards to the menu, here's what I've come up with so far (these are basic descriptions): 

- Pumpkin Curry Soup

- Whole Wheat Stuffing with sweet onions, mushrooms, apples, dried cranberries, pineapple and (maybe) walnuts

- Mushroom Gravy

- Corn pudding

- Sweet potato casserole (includes organic maple syrup and pecans)

- Chunky Cranberry Sauce 

- Mash Potatoes with dill and parsley 

- Tofurky Roast (purchased from store - FYI: Trader Joes has the BEST deal on these!!)

- Field Roast (purchased from the store)

- Cobbler (not sure of the fruit yet) with Rolled Oat topping

- Pumpkin Pie (this I think will be purchased at New Seasons since they make such an awesome vegan version)

- Salad 

- Green veggies (not sure as of yet)

- Corn Bread

and more....

Animal Rights 2008 National Conference

Hey fellow vegans - 

Are any of you going to the Animal Rights 2008 National Conference in August (14th-18th) right outside of DC? My husband and I bought our tickets yesterday.  The sooner you sign up the cheaper the tickets. The hotel that is hosting the conference is offering extremely affordable room rates. Getting there is the expensive part. If you come across cheap airfare please let me know!! 

At the conference Dennis Kucinich will be presenting along with around 9o other speakers. There will be workshops, video presentations, activism outreach, vegan food and shopping!! 

I'd love to hook up with fellow bloggers, vegan enthusiasts, readers of my blog, etc. at the conference. If you plan on going let me know! We can hang out and stir things up. 

Eat Your Veggies

Lot's of people seem to have a fear of vegetables. Perhaps it goes back to their childhood; maybe they were forced to clear their plate (filled with canned or over cooked veggies) before leaving the table. Then there is the veggie specific fear, such as Kale, which typically stems from not knowing what to do with it or because it seems "exotic". 

Vegetables are rich in flavor, minerals and vitamins. Instead of centering your meal around a piece of meat (or even fake meat), try making the veggies the star of the show. Vegetables have luscious colors, which can make a home-cooked meal look tres gourmet. 

If you don't like veggies, try preparing them in different ways. Perhaps you might like certain veggies raw rather than cooked. Going raw is always a great option for veggies. However, if you're looking for a hot meal, try sautéing, steaming, baking/roasting or BBQ-ing your veggies. 

Veggies also make great snacks. Instead of a bag of chips, eat a bag of snap peas! 

Some of my favorite vegetables (such as kale, beets, swiss chard, eggplants, etc.) may seem inaccessible to some; however keep in mind that the "strangest" veggies are often the tastiest. Don't feel intimated by vegetables; instead try a large variety using various flavor combinations. 

More to come...

Vegan Kitchen Staples

To make my life easier in the kitchen, I typically have the following on hand at all times:

Brown Rice

TIP: Brown rice is a great source of fiber and has a rich nutty flavor. Yes, it takes longer to cook brown rice rather than white rice, but your body will appreciate the extra 20 minutes of cooking time. If you hate waiting for rice to cook, then cook a bunch at once. Cooked rice stores fine in the fridge for a few days. Whenever I incorporate rice with a meal, I always get the brown rice cooking first. By the time I'm done, so is the rice. 

Crushed Garlic
TIP: I buy this stuff in bulk too. Costco has a giant container for around 5 bucks. Trader Joes has a really creamy crushed garlic. You can always crush it yourself, but that takes extra time and effort. I use crushed garlic in nearly everything (except of course - desserts). 

Dried Mushrooms

Tip: All kinds of exotic mushrooms are available dried. They last forever and can be brought back to life with a little hot water. If the mushroom chunks are too large, break apart when they're dry, once they're rehydrated they're tougher to slice. Mushrooms can add flavor to soups, sauces, etc. I love shiitakes!! I picked up a giant bag of dried ones at Costco at a great deal. Also, Asian markets are another great place for dried mushrooms and you'll be able to find a wide variety. 

Flax Meal

Tip: You can buy flax meal in bulk, but it can lose its nutritional potency if left out for too long. I use Bob's Red Mill brand and I keep it in the refrigerator to extend its freshness. Flax meal works great as an egg replacer. I add it to cookies, pancakes, scones, bread, etc. I've even used it in mock-meatloaf. It has a wonderful rich nutty flavor and is a great source for fiber and Omega 3 fatty acids. If you have issues with wheat, this is a safe alternative as well. 

Kalamata Olives
TIP: I get these at Costco in a GIANT jar and the price for one jar is about what you'd pay for a tiny jar at Zupans. These little olives are great in hummus, sauces and as pizza toppings. 

Margarine (Vegan)

TIP: I use Earth Balance brand; which is available in tubs and sticks (which is great for baking). This product is the perfect substitute for butter in any recipe. The margarine works great for sauces, soups, scones, cookies, dumplings, breads, etc. 

Miso

Tip: The darker the miso paste the stronger and saltier the taste. This stuff is filled with all kinds of nutrients and can add a nice kick to soups, spreads, marinades, sautés, dips, dressing, etc. Keep in mind that if you boil miso, then you will lose a lot of its nutrients. Add to soups at the very end of the cooking process. You can dissolve it in a little bit of warm water and then add it to the soup broth. 

Nori Flakes

TIP: These dried flakes of seaweed are not only nutritious but they are filled with a wonderful flavor. You can buy these at an asian market such as Uwajimaya. I love to use these flakes as a topping for soups (such as miso or wonton) or as part of a marinade for tofu and tempeh. 

Olive Oil
TIP: Never buy olive oil that comes in a plastic container; not only does it ruin the flavor but it can potentially be bad for you. I get the cold-press extra virgin olive oil from Trader Joes; around 10 bucks for a tall bottle.

Oyster Sauce (Vegan)

TIP: You can buy this through Food Fight or an Asian Grocery (my favorite is Uwajimaya - I LOVE this supermarket and they have an online store too). This is my newest secret ingredient. This stuff tastes amazing on kale, beet greens, collard greens and swiss chard. Just saute the greens with olive oil, then add a nice size dash or two the oyster sauce (you can add a couple of dashes of mushroom soy sauce for a saltier flavor). 

Paprika 

TIP: You can get a giant container at Costco or you can even buy it in bulk; either way is cheaper than the grocery store spice aisle. Paprika is rich in flavor and gives a nice zip to soups, stroganoffs, sauces, tacos, dips, dal, etc. 

Sea Salt
TIP: No need to buy an expensive salt grinder, you can buy sea salt in a container that has a twist top that grinds the salt. I've gotten them at both Costco and Trader Joes. 

Soy Milk

TIP: If you hate the taste of soy milk, try starting off with vanilla. However, if you plan on cooking with it, use plain unless you're making a dessert. Other milk substitutes such as rice and almond are wonderful as well. I get mine in bulk at Costco (they sell the organic type), but you can also get a great deal at Trader Joes. Silk makes an incredibly yummy soy milk too. Use soy milk in place of cow's milk (a.k.a cow puss) in any recipe. 

Sun Dried Tomatoes
TIP: I get these at Costco in a GIANT jar for approximately 7 bucks. They don't carry them year round, so stock up when they have them. Sun dried tomatoes are packed with flavor and can add zip to hummus, spreads, dips, sauces, etc.

Tamari

TIP: Tamari has a salty, nutty flavor that can be used in a variety of dishes/recipes. It's not the same as soy sauce and is similar to Bragg's Amino Acid. Although I use both, I typically lean more towards Tamari because it tastes less salty (at least to me).  Tamari can add flavor to stir fries, sautés, soups, dips, sauces, etc. If your soup broth tastes a little bland, add a few shakes of tamari to bring out the flavor. 


Teriyaki Sauce
TIP: I like the one from Trader Joes that contains sesame seeds. Asian markets are another great place for tasty, inexpensive teriyaki sauce. Just a little can add a lot of flavor to mock meat loaf, marinades and veggies. 

I'll keep adding to this list....more to come.

Easy Cooking: Tortilla Soup

I made this recipe by guessing what should be in vegan tortilla soup. I never made the non-vegan version, but the challenge wasn't hard at all. In fact, this is so easy to make that when I need a meal made in 20 min and have the hankering for something hot and spicy this is the recipe I like to whip up.

Tortilla Soup

Ingredients
1 can diced tomatoes with green chilies
1 can no fat refried beans
1 can vegetable broth
pepper
1 sweet onion (med)/(green onions work great too - I'd use two)
1 stalk of celery (optional - tastes fine without it, but if you have it on hand, toss it in)
2 heaping spoonfuls of crushed garlic
1 heaping spoon full of salsa
a few shakes of hot sauce
a few shakes of chipotle Tabasco
a few shakes of red pepper flakes
a few shakes of oregano
a few shakes of paprika
2 heaping spoonfuls of chili powder
tortilla chips - for topping
fake chicken cut up into pieces (1 bag)
1 3/4 cups frozen or fresh sweet corn
1 avocado for topping - sliced thin
cubed faux cheese (for topping) - fake Monterey jack with jalapeños

In food processor blend: (if you don't have one - get one, otherwise, you'll have more of a chunky soup.....if chunky is your thing - go for it)
diced tomatoes with green chilies
sweet onion
celery
crushed garlic
salsa
hot sauce
chipotle Tabasco
chili powder
paprika

In a large soup pot:
On medium heat start cooking the blended mixture along with vegetable broth.
Add oregano, pepper and red pepper flakes
Cook thoroughly.
Add refried beans and stir to mix until creamy
Dice fake chicken into 1 inch long pieces - add to soup along with corn
Increase heat and cover. Allow for mixture to boil but not a rolling boil.

Serve:
Ladle soup into deep soup bowls. Arrange sliced avocadoes, tortilla chips and fake cheese on top.

Optional: If you have a can of black beans around, throw those in too (while the soup is cooking). They'll give your soups more substance if you want more of a hearty soup.

Optional: If you're a spice freak, toss a couple of hot peppers into the food processor, sans the seeds unless you're a masochist.

Keep in mind - most of the flavoring stuff is optional. Once I was out of garlic and it came out fine. As long as you cook it with love in your heart, you're golden.