VEGANcouver

some recipes

2011-03-22T12:14:00.000-07:00

Pitas

Ingredients:
1 pkg. or 2 ¼ tsp. active dry yeast
1 tsp. kosher salt
1 1/4 cups warm water
1 1/2 tsp. sugar
1/2 cup whole wheat flour
3 cups unbleached white bread flour *plus extra for kneading and rolling*
1 1/2 Tbsp. olive oil

Procedure:
In a large warmed mixing bowl, dissolve the yeast in the water, add the sugar, and let it sit for 10 minutes to proof. It will be very foamy. Add the oil, salt and the whole wheat flour, and mix with a wooden spoon. Start adding the white flour, and when it gets too hard to mix, turn out onto a floured board or counter top. Knead for 8 to 10 minutes adding more flour as needed to make a smooth and elastic dough.
Transfer the dough to a lightly oiled large mixing bowl and turn to coat. Cover with lightly oiled plastic wrap and let it sit at room temperature until doubled (about 1 hour).
Scrape dough onto a floured board and divide into 3 oz. pieces (about 10 or so). Shape each into a smooth ball, dust with flour, cover and let sit for 15 minutes. Flatten and roll each ball into a 7 1/2 to 8-inch circle. Transfer to a floured board and cover until very puffy, but not quite doubled, about 20 to 30 minutes.
Pre-heat a 10-12 inch non-stick or cast iron pan on medium heat for 5 minutes on top of the stove. DO NOT ADD OIL, BUTTER OR NON-STICK SPRAY. Gently lift the dough and cook one pita at a time in the pan. Cook 1 minute on first side, flip, and cook for another minute on the other side, or until done. Keep pitas flexible, and do not let them get brown, only let a few dark specks appear. If one starts to balloon, poke it with a fork or lower the heat. As they finish cooking, stack the pitas in a covered bowl to keep them soft and pliable.
Make sure they are cooled completely before bagging them. They will last longest when stored in the refrigerator or frozen.

Alterations and Notes:
Using all white flour will make a white pita but will not have the same nutritional value.

You can substitute agave or a tbsp. brown sugar for the regular sugar.

Because yeast will not eat sugars if the temperature is too low, sometimes I place breads on a heating pad set on low while they are rising. The temperature of the room either way needs to be above 65 degrees Fahrenheit.

A lot of stores that have a bulk foods section have whole wheat flour, white bread flour, and yeast cheaper in bulk then they can be bought pre-packaged.

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chipotle and jalapeno no oil hummus

1 can chickpeas rinsed and drained
2 chipotles in adobo
8-10 jalapeno slices
2 tbsp lemon juice
2 cloves garlic
pinch cumin
pinch salt
2-6 tbsp water

puree all ingredients together

340 calories for recipe. serving size ¼ recipe 85 cals.

nothing food related

2009-10-03T19:04:00.000-07:00

just had a pretty good day today. went to a miniature golf tournament fundraiser and won a gift basket in the silent auction. it contained all kinds of cool stuff like coffee and gift cards.

went and picked up 3 new shirts at a little vintage shop downtown.

picked up lost via domus and a 22 of supergoose ipa. pretty good saturday all around.

several meal update!

2009-09-14T23:58:00.000-07:00

i've been hugely neglecting my blog with everything else going on so here is a quick update of some recent meals to hopefully make amends!

oven baked soyrizo chimichanga with spanish rice and refried beans.

smoky pan fried tempeh with oven roasted potatoes and cauliflower with sundried tomato and kalamata olives.

a penne dish with a sugocasa and garlic sauteed mushrooms with garlic baguette.

tempeh sausage in phyllo cups with banana pancakes with marionberry syrup.

fruited wild rice pilaf with almonds and a split pea bisque of sorts.

sorry in the upcoming days i will try to be more on top of the blog thing!

hello blog

2009-09-14T23:08:00.001-07:00

i haven't forgotten about you. i've just been busy. i have an epic update when i get some time!

salsa, stuffed peppers, hominy

2009-08-30T21:07:00.000-07:00

for dinner tonight i made a different stuffed pepper recipe than i usually do, made some smoky hominy, broiled some tomatoes and chilis and made a fire roasted salsa, and made some guacamole.

lasagna, pasta, kombucha

2009-08-24T21:18:00.000-07:00

last night we had lasagna and herbed garlic bread.

tonight we had pasta della california from vcon. some mushroom crostades and a salad.

also in fermenting news the kombucha mother appears to have formed nicely. we will be brewing the first batch of actual kombucha tonight.

chili and cornbread...

2009-08-20T21:39:00.000-07:00

chili with sliced olives and finely chopped jalapenos and cornbread!

vegan babby...

2009-08-19T15:04:00.000-07:00

hello blog

2009-08-17T01:22:00.000-07:00

spent today getting the baby room ready...which has been a lot of hard work!!! built several shelves to get stuff out of the baby room and into the other living areas. more to do in this area tomorrow. i'm very excited though! also made a few more onesies!

new pickles!, kombucha mutha

2009-08-12T23:14:00.001-07:00

i made a new batch of pickles tonight. you'll notice 1 jar contains the most awesomely huge pickle ever.

also my kombucha mother is doing super sweet. check it out!

onesies...

2009-08-12T00:01:00.000-07:00

some of you may or may not know that i has a babby coming. i made some onesies. if you don't know what those are go consult the nearest woman.
if you don't know what a babby is plz consult this link -> http://www.silentwulf.com/flash/babby.swf

new family member...

2009-08-11T22:48:00.000-07:00

so it's official...based off like 6 tests...there is soon to be a new member of my family.

i'm very excited!!! i'm making custom onesies right now!

fausage sandys, green salad

2009-08-10T23:01:00.000-07:00

tonight some enormi sandwiches with italian fausage, marinara w/ black olive, red pepper, onion, etc. a green salad.

also my newest kraut is done which is a combination of green and red cabbage...which came out this awesome tint of magenta(?)

tempeh tacos, hominy, guac

2009-08-09T20:57:00.000-07:00

new tempeh taco recipe. guac and chips. my smoky hominy.

pickle/lingonberry vinaigrette

2009-08-09T01:15:00.000-07:00

i have had an excess of pickle brine sitting around so i decided to try and make some salad dressing with it. hence the pickle/lingonberry vinaigrette! contents: pickle brine with garlic and dill from the jar, pickles, lingonberries, olive oil, shoyu, pepper, white wine vinegar, apple cider vinegar, agave nectar, stone ground mustard, and i'm pretty sure i'm forgetting something. sounds odd but turned out delicious.

zucchini muffins

2009-08-09T00:38:00.000-07:00

just made some zucchini muffins and mini muffins. i used the recipe out of erin mckennas babycakes cookbook as opposed to the chocolate chip zucchini bread recipe i have been using. they turned out well. they are a little less sweet and more like a breakfast muffin than a dessert!

fausages, mashed potatoes, peas

2009-08-08T21:34:00.000-07:00

field roast smoked apple sage fausages, peas, mashed potatoes with red onion and mushroom. a mustard horseradish sauce for the fausages.

fausages, grilled corn, bbq beans

2009-08-06T21:40:00.000-07:00

smoked apple sage fausages with homemade kraut and homemade relish, black and pinto bbq baked beans, and grilled corn with fresh sage.

kombucha mother...update

2009-08-05T20:54:00.001-07:00

my kombucha mother appears to be growing nicely. see the creepy pics below. it kind of looks like a metroid from the side :D

mushroom soup, stuffed portobellos

2009-08-05T20:52:00.001-07:00

golden mushroom dill/paprika soup. portobellos stuffed with red pepper, onion, celery, bread crumbs and some almesan on top.

horseradish portabello panini style sandwich, creamy spinach dip

2009-08-03T22:36:00.001-07:00

horseradish portabello sandwich panini style with sauteed onions and red bell peppers. creamy spinach dip from the rs cookbook and some fresh veggies for dipping.

mushroom dish, pate, relish, kombucha, pickles

2009-08-02T20:25:00.000-07:00

yesterday i made a shiitake and lobster musroom dish with tempeh and a red wine dijon sauce over brown rice. side dish is the pistachio pate from the riceboy sleeps cookbook served on some fresh lettuce leaves.

next pic is my growing kombucha culture. hint: it's the floaty loogy looking thing.

next pic is the relish i set up about 12 days ago. it's done fermenting and delicious. pics on a dish soon!

and the final pic is 3 new batches of pickles i've set up to ferment. from left to right: horseradish mustard, dill mustard, and dill slices.

kombucha mother...

2009-07-30T23:00:00.000-07:00

for the kombucha mushroom people. i have started to grow, yes grow, my own kombucha mother from store bought kombucha.

all you need is a good bottle of store bought kombucha that is plain and unpasteurized. you need to reserve 1/2 cup of the kombucha and all the floaty pieces and sediment on the bottom. this store bought brand is what i'm using:

other ingredients include brewing a small amount of black tea with sugar in it to feed the culture. you combine the two and wait for the mother to grow out of the floaty parts you reserved from the original bottle. they need to be covered during cultivation.

the black tea sugar combo.

reserved kombucha parts.

combination of the two.

more as the story develops.

tom yum, frimp

2009-07-30T22:57:00.000-07:00

alright so it's finally cooled down here enough to cook again.

tonight for dinner a variation of a tom yum thai soup. also curried frimp with a cucumber/rice wine vinegar/sesame oil dip.

pickle jewelry

2009-07-28T22:22:00.001-07:00

in other pickle news i bought my wife some uber spiffy pickle earrings and myself a pickle keychain. we do <3 pickles.

pickles, okra

2009-07-28T20:05:00.000-07:00

i started a new batch of pickles today as well as something i reaaaallllyyyyy look forward to...okra. my wife s from the south and its alway a treat to go down there and get good pickled/brined okra. the nw just doesn't have a lot of okra. i'm hoping this turns out great. made with the same recipe as pickles but i imagine it will take a little longer to brine. pics below.

also i had to go to the doctor today because my belt was evil and causing my stomach wall great harm.

so i bought a new better belt:

pepper mash

2009-07-27T22:43:00.001-07:00

i just started a lacto fermentation pepper mash that i will be using to make a fermented pepper hot sauce. the peppers usually take about 30 days to ferment. more on this as it develops.

kraut

2009-07-27T21:28:00.000-07:00

my first batch of sauerkraut is done fermenting. took about 22 days. tastes like kraut! i'll cook something with it soon to get some better pics.

tofu sandys, club sandys

2009-07-26T21:22:00.001-07:00

dinner a few nights ago: tofu sandwich with peanut sauce and a green salad.

tonight: club sandwiches with guacamole. pickle brine potato salad.

info about lacto fermentation...

2009-07-24T00:01:00.000-07:00

"The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine."

yes she is a carnivore but this info is important.

below is from: https://www.collegenaturalmedicine.com/index2.php?option=com_content&do_pdf=1&id=220

take the following info with a vegan grain of salt.

Lacto- Fermentation Of Vegetables And Fruits
LACTO-FERMENTATION OF VEGETABLES AND FRUITS

For all those that want to eat healthily, they know the value of lacto-fermented foods. The following was taken from Sally
Fallon and Mary Enig’s excellent book entitled: Nourishing Traditions: The Cookbook That Challenges Politically
Correct Nutrition and the Diet Dictorates (see end of article for ordering).

It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use
of freezers or canning machines. This was done through the process of lacto-fermentation. Lactic acid is a natural
preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid
by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all
living things and especially numerous on leaves and roots of plants growing in or near the ground. Man needs only to
learn the techniques for controlling and encouraging their proliferation to put them to his own use, just as he has learned
to put certain yeasts to use in converting the sugars in grape juice to alcohol in wine.

The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name
for this change was "alchemy." Like the fermentation of dairy products, preservation of vegetables and fruits by the
process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of
lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms
produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic
acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora
throughout the intestine. Other alchemical by-products include hydrogen peroxide and small amounts of benzoic acid.

A partial list of lacto-fermented vegetables from around the world is sufficient to prove the universality of this practice. In
Europe the principle lacto-fermented food is sauerkraut. Described in Roman texts, it was prized for both its delicious
taste as well as its medicinal properties. Cucumbers, beets and turnips are also traditional foods for lacto-fermentation.
Less well known are ancient recipes for pickled herbs, sorrel leaves and grape leaves. In Russia and Poland one finds
pickled green tomatoes, peppers and lettuces. Lacto-fermented foods form part of Asian cuisines as well. The peoples of
Japan, China and Korea make pickled preparations of cabbage, turnip, eggplant, cucumber, onion, squash and carrot.
Korean kimchi, for example, is a lacto-fermented condiment of cabbage with other vegetables and seasonings that is
eaten on a daily basis and no Japanese meal is complete without a portion of pickled vegetable. American tradition
includes many types of relishes—corn relish, cucumber relish, watermelon rind—all of which were no doubt
originally lacto-fermented products. The pickling of fruit is less well known but, nevertheless, found in many traditional
cultures. The Japanese prize pickled umeboshi plums, and the peoples of India traditionally fermented fruit with spices to
make chutneys.

Lacto-fermented condiments are easy to make. Fruits and vegetables are first washed and cut up, mixed with salt and
herbs or spices and then pounded briefly to release juices. They are then pressed into an air tight container. Salt inhibits
putrefying bacteria for several days until enough lactic acid is produced to preserve the vegetables for many months. The
amount of salt can be reduced or even eliminated if whey is added to the pickling solution. Rich in lactic acid and lacticacid-
producing bacteria, whey acts as an inoculant, reducing the time needed for sufficient lactic acid to be produced to
ensure preservation. Use of whey will result in consistently successful pickling; it is essential for pickling fruits. During the
first few days of fermentation, the vegetables are kept at room temperature; afterwards, they must be placed in a cool,
dark place for long-term preservation.

It is important to use the best quality organic vegetables, sea salt and filtered or pure water for lacto-fermentation.
Lactobacilli need plenty of nutrients to do their work; and, if the vegetables are deficient, the process of fermentation will
not proceed. Likewise if your salt or water contains impurities, the quality of the final product will be jeopardized. Lactofermentation
is an artisanal craft that does not lend itself to industrialization. Results are not always predictable. For this
reason, when the pickling process became industrialized, many changes were made that rendered the final product more
uniform and more saleable but not necessarily more nutritious. Chief among these was the use of vinegar for the brine,
resulting in a product that is more acidic and not necessarily beneficial when eaten in large quantities; and of subjecting
the final product to pasteurization, thereby effectively killing all the lactic-acid-producing bacteria and robbing consumers
of their beneficial effect on the digestion.

About one inch of space should be left between the top of your vegetables with their liquid and the top of the jar, as the
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vegetables and their juices expand slightly during fermentation. Be sure to close the jars very tightly. Lacto-fermentation
is an anaerobic process and the presence of oxygen, once fermentation has begun, will ruin the final product.

In general, a room temperature of about 72 degrees will be sufficient to ensure a lactic-acid fermentation in about two to
four days. More time will be needed if your kitchen is colder and less if it is very warm. After two to four days at room
temperature, the jars should be placed in a dark, cool spot, ideally one with a temperature of about 40 degrees. In days
gone by, crocks of lacto-fermented vegetables were stored in root cellars or caves. A wine cellar or small refrigerator kept
on a "warm" setting is ideal; failing that, the top shelf of your refrigerator will do. Lacto-fermented fruit chutneys need
about two days at room temperature and should always be stored in a refrigerator.

Lacto-fermented vegetables increase in flavor with time—according to the experts, sauerkraut needs at least six
months to fully mature. But they also can be eaten immediately after the initial fermentation at room temperature. Lactofermented
vegetable condiments will keep for many months in cold storage but lacto-fermented fruits and preserves
should be eaten within two months of preparation.

Some lacto-fermented products may get bubbly, particularly the chutneys. This is natural and no cause for concern. And
do not be dismayed if little spots of white foam appear at the top of the pickling liquid. They are completely harmless and
can be lifted off with a spoon. The occasional batch that goes bad presents no danger — the smell will be so awful
that nothing could persuade you to eat it. The sign of successful lacto-fermentation is that the vegetables and fruits
remained preserved over several weeks or months of cold storage. Lactic-acid fermented vegetables and fruit chutneys
are not meant to be eaten in large quantities but as condiments. They go beautifully with meats and fish of all sorts, as
well as with pulses and grains. They are easy to prepare, and they confer health benefits that cannot be underestimated.

Scientists and doctors today are mystified by the proliferation of new Viruses — not only the deadly AIDS virus but
the whole gamut of human viruses that seem to be associated with everything from chronic fatigue to cancer and
arthritis. They are equally mystified by recent increases in the incidence of intestinal parasites and pathogenic yeasts,
even among those whose sanitary practices are faultless. Could it be that in abandoning the ancient practice of lactofermentation
and in our insistence on a diet in which everything has been pasteurized, we have compromised the health
of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms? If so, the cure for these
diseases will be found not in vaccinations, drugs or antibiotics but in a restored partnership with the many varieties of
lactobacilli, our symbionts of the microscopic world.

Let’s take a look at some specific recipes for making Sauerkraut, whey and other goodies.

SAUERKRAUT (Traditional)

This is how to make one quart of Sauerkraut:

1 medium cabbage, cored and shredded

1-tablespoon caraway seeds

1-tablespoon sea salt

4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

In a bowel, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for
about 10 minutes to release juices. Place in a quart-sized, wide-mouthed mason jar and press down firmly with a
pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch
below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
The sauerkraut may be eaten immediately, but it improves with age.

LATIN AMERICAN SAUERKRAUT (Cortido)

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This will make 2 quarts:

1 large cabbage, cored and shredded

1-cup carrots, grated

2 medium onions, quartered lengthwise and very finely sliced

1 tablespoons dried oregano

¼ - ½ teaspoon red pepper flakes

1-tablespoon sea salt

4 tablespoons whey (if not available, use an additional 1 tablespoon salt).

This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made
with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with
age.

Make as for traditional sauerkraut, cover tightly and keep at room temperature for about 3 days before transferring to cold
storage.

GINGER CARROTS

Makes 1 quart:

4 cups grated carrots, tightly packed

1 tablespoon freshly grated ginger

1-tablespoon sea salt

4 tablespoons whey (if not available, add an additional 1 teaspoon salt).

These are the best introduction to lacto-fermented vegetables – the taste is delicious and the sweetness of the
carrots neutralise the acidity that some people find disagreeable when they are first introduced to lacto-fermented
vegetables. Ginger carrots go well with rich foods and spicy meats.

In a bowel, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quartsized,
wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The
top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3
days before transferring to cold storage.

WHEY

One of the easiest ways of making whey is as follows:

1-quart best quality whole natural yoghurt

This is a quick and easy method that is not temperature sensitive, and you get to make cream cheese simultaneously.
You can use commercial yoghurt if it is of the very best quality, containing no sweeteners or fillers. Place the yoghurt in a
strainer lined with cheesecloth or a clean linen dishtowel, placed over a bowl. Cover with a plate and leave at room
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temperature for 12 to 24 hours, while the whey runs out.

After the whey has run out of the bowl, you may tie up the cheesecloth or linen towel with the milk solids inside, being
careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of the bowl or pitcher so that more
whey can drip out of the bag. When the bag stops dripping, the cheese is ready. Store whey in a mason jar and cream
cheese in a covered glass container. Refrigerated, the yoghurt cheese will keep for about 1 month and the whey for
about 6 months.

© Dr George J Georgiou, Ph.D.,DSc (AM) N.D.,MSc.,BSc

Holistic Medicine Practitioner

Email: docgeorge@docgeorge.com

Web: www.docgeorge.com
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ferment relish...

2009-07-23T23:33:00.001-07:00

just made my first ferment relish. should be ready in a week or so. used 2 green zucchinis, 1 yellow zucchini, 1 jalapeno, 1 gypsy pepper, some yellow bell pepper, 2 tbsp dill, and 1/2 tsp each of the following: turmeric, mustard seed, dry mustard, chili flakes, celery seed. also a few grinds of black peppercorn.

wraps, brined beans

2009-07-23T21:40:00.000-07:00

tonight for dinner hummus wraps with baked tofu, shiitake mushrooms, lettuce, grilled vegetables, and vinaigrette. also a fresh green salad with hemp seeds and bell peppers with a homemade agave dijon dill dressing.

i just brined some string beans that my mother grew as well. very excited for these.

zucchini bread, morrocan tempeh, samosas!

2009-07-21T23:35:00.001-07:00

for dinner i made a morrocan style tempeh dish with couscous pilaf from the vf cookbook. also made some samosas stuffed with peas, potato, onion, and spices with extra phyllo dough we had laying around and a currynaise sauce to dip them in! delicious.

i also made zucchini bread and zucchini muffins with chocolate chips from hellyeahitsvegan.com! i had another zucchini lazing around the house that someone had given me and was perplexed with what to do with it. as i've previously stated i don't eat sweet things, although i did try a little and it was great, my wife was raving about it all night. my whole house smells delicious right now!

hell yeah it's vegan

2009-07-21T14:09:00.001-07:00

i love this -> http://hellyeahitsvegan.com/

food sells out

2009-07-21T12:44:00.000-07:00

from: http://jacksonville.bizjournals.com/jacksonville/stories/2009/07/20/daily11.html?surround=etf

"It was a decision that made good business sense: With the cost of producing organic soybeans on the rise and consumer demand flattening, Dean Foods subsidiary WhiteWave-Morningstar ditched organic in favor of conventional soybeans in all but three of its Silk Soymilk products.
But it turns out the change is costing WhiteWave, which produces Silk Soymilk in Jacksonville, in reputation among some of its consumers. The Organic Consumers Association has called for a boycott of WhiteWave products, which also includes Horizon Organic-brand dairy.
Horizon and Silk represent the nation’s leading brand of organic milk and the best-selling soymilk brand.
“Dean Foods has just declared war on the organic industry,” said Mark Kastel, senior farm policy analyst at The Cornucopia Institute, an organic industry watchdog.
Soon after the shift to natural Silk Soymilk, WhiteWave announced it planned to introduce a natural dairy product to the market under the Horizon Organic label. It will mark the first non-organic product that Horizon has produced.
Industry advocates argue the introduction of natural products by leading organic companies blurs the line between natural and organic.
WhiteWave spokeswoman Sara Loveday said the company wanted to be able to continue offering its products at a competitive price, and is diversifying to meet changing consumer demand, which has been gravitating towards lower-priced, conventional milk in a broader recessionary trend of “trading down.”
At the same time, higher fuel prices and other factors have made organic soybean production less attractive, while profit potential for conventional soybean production has improved. Organic soybean prices had increased to $28 per bushel last year, while conventional soybeans fetch $12 per bushel, according to the U.S. Department of Agriculture.
The combination with an economic downturn created an unsustainable cost structure for WhiteWave, but the company doesn’t think its betrayed organic consumers.
“We really don’t feel like we’re moving away from organic products,” Loveday said. “We feel like we need to diversify and answer some of the consumer demand. Natural is a large, growing industry.”
After more than five years of double-digit growth, the organic food industry is experiencing a flattening in demand. Organic food sales are expected to dip 1.1 percent to $5.07 billion this year, according to Mintel, a Chicago-based research firm.
But after a major push by food and consumer product companies in recent years to introduce products labeled as “natural,” eco-friendly,” “fair trade,” “sustainable” and dozens of variations, consumers are more confused than ever about what the claims mean.
“Many consumers do not understand green terminology,” said Suzanne Shelton, whose firm, the Shelton Group, recently released a national survey examining consumer perceptions on food labels. “They prefer the word ‘natural’ over the term ‘organic,’ thinking organic is more of an unregulated marketing buzzword that means the product is more expensive. In reality, the opposite is true.”
The USDA requires that producers of certified organic products meet certain standards, while other terms like “natural” are not regulated. Natural food is considered food that are minimally processed and don’t contain additives, and the U.S. Food and Drug Administration has discouraged the food industry from using the term because of its ambiguity.
WhiteWave says it partners with Conservational International to ensure its soybeans are grown without genetic engineering and are sourced in a sustainable, socially responsible and ethical manner."

fermented foods

2009-07-21T12:37:00.000-07:00

"The natural fermentation of starch and sugars by a yeast starter culture that produces lactic and propionic acid is what makes sourdough bread. In a third study the glycemic index of sourdough bread was 68 compared 100 for non-sourdough bread.

Lacto-fermentation is different than just eating acidic foods. The lacto-fermentation process actually uses carbs in the food, converts it to lactic acid, and lowers the carb content. Fermented foods are a condiment, not a side dish, and so large amounts are not eaten at a time. Despite the seemingly small serving size, the fermentation adds enzymes and nutrients. Canned, cooked, or frozen vegetables and fruits lose nutrients. Most lacto-fermented foods are still considered raw food, so enzymes and nutrients are retained, and have the added benefit of nutrients being added back in by lacto-fermentation.

Recently, I learned about lacto-fermentation (pickling using whey instead of vinegar), and its health benefits. I made lacto-fermented pickled beets, apple slices, zucchini, and yellow summer squash. I then had mom eat samples—about 1/4 cup each—and checked her blood sugars every 1/2 hour for 2 hours. I could not believe the results. The pickled beets and apples did not budge mom’s sugars. Ordinarily, beets and apples will cause mom’s sugars to spike too high. I even cooked the fermented apples into an apple sauce, and this didn’t budge mom’s blood sugar. Zucchini and yellow summer squash normally has only a small effect on mom’s sugar, but the lacto-fermented samples didn’t budge her blood sugar. (Kay Schmidt)"

random excerpts taken from http://www.mendosa.com/acidic_foods.htm

mondo says: just want to point out that whey does not have to be used. veggies will ferment themselves vegan style.

rasta pasta primavera, sdt pate, pickles

2009-07-20T22:48:00.000-07:00

dinner tonight consisted of a pasta dish called rasta pasta primavera w/ yellow zucchini, brussels sprouts, shiitake mushrooms, broccolini, gypsy peppers, onion, red bell pepper and kalamata olives out of the vegan fusion cookbook accompanied by a sundried tomato pate served on lettuce leaves.

also fermentation update woot. the first pics are of everything fermenting in the house right now; 3 batches of pickles, 1 batch of beets and radish, 2 batches of sauerkraut, and 2 jars in the fridge that i forgot to get pics of.
the next pic is a close up of the sandwich slice style pickles i started tonight with dill, chili pepper, garlic, mustard seed and fresh ground black pepper.
the last 2 pics are close ups of the chioggia beets and a variety of colored radishes fermenting with mustard seed and garlic.

soon i hope to have some zucchini, jalapeno, a relish, and some homemade tobasco sauce started.

clayton's breakfast

2009-07-19T21:43:00.000-07:00

my brother in law made a delicious looking vegan breakfast this morning consisting of homemade biscuits and gravy, a tofu scramble, and fresh blueberries. yum.

italian fausage sandwiches and potato dish.

2009-07-19T19:51:00.000-07:00

italian fausage sandwiches with homemade kalamata olive marinara, fire grilled onions, red bell pepper, and gypsy peppers. side dish is potatoes with stone ground mustard, basil, rosemary, parsley, and sage and a little hungarian paprika. delicious. the bell pepper and herbs came from my garden as well!

pizza and pickles/sauerkraut

2009-07-19T01:07:00.001-07:00

for dinner pizza on naan bread with homemade sauce, yukon gold potatoes, fennel, tempeh sausage and vegan cheese. came from vwav. decent recipe i would def do some adjustments next time but an all around decent pizza.
also new in fermentation news...i just started a new batch of pickles. my 5th batch, i'm eating pickles like a crazy man these days

i also started a new batch of sauerkraut made with red and green cabbage. the brine has turned a nice rich purple color.

pib

2009-07-18T23:21:00.000-07:00

went to the portland international beerfest with some good friends yesterday. twas a blast.

made some pizzas earlier, hopefully pics soon.

pickles

2009-07-17T00:06:00.003-07:00

just tried the habanero pickles...yikes. hotter than the fires of hell and twice as delicious.

brownies

2009-07-15T22:50:00.001-07:00

i made some brownies with chocolate chips hidden away inside! i don't eat sweets but my wife says they're grrrrreat!

tofu, corn cakes, asparagus and salad

2009-07-15T21:38:00.000-07:00

marinated grilled tofu, grilled asparagus, corn cakes, and a green salad with a homemade green goddess dressing. the corn cakes turned out rather bland but do have potential. next time i will experiment a little more with them.

a little more pickle info

2009-07-15T13:22:00.000-07:00

i was just reading a really cool article on pickles and figured i would share a part of it. enjoy.

"So, is it really safe?

Leaving foods unrefrigerated for two weeks or more can be disturbing to those who weren't raised with a crock of pickles in the hallway. But U.S. Department of Agriculture research service microbiologist Fred Breidt says properly fermented vegetables are actually safer than raw vegetables, which might have been exposed to pathogens like E. coli on the farm.
"With fermented products there is no safety concern. I can flat-out say that. The reason is the lactic acid bacteria that carry out the fermentation are the world's best killers of other bacteria," says Breidt, who works at a lab at North Carolina State University, Raleigh, where scientists have been studying fermented and other pickled foods since the 1930s.
Breidt adds that fermented vegetables, for which there are no documented cases of food-borne illness, are safer for novices to make than canned vegetables. Pressurized canning creates an anaerobic environment that increases the risk of deadly botulism, particularly with low-acid foods.
Sterilizing jars or crocks for sauerkraut or pickles is optional. It's OK to simply wash the jars in hot, sudsy water. Make sure that the food is completely submerged in the brine - some recipes call for weighting down the vegetables. Earthenware pickle crocks from Germany, such as Harsch brand, are designed to keep oxygen out but allow the undesirable carbon dioxide to escape. Canning jars work fine, too.
- Tara Duggan"

stolen from:
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/06/07/FDS617UQKF.DTL&type=food#ixzz0LMTXasPP&D

2009-07-14T23:40:00.000-07:00

i <3 fermentation! that should be obvious as i enjoy brewing my own beer, but these recent food fermentations have been just as fulfilling. there is nothing better than eating a pickle bursting with flavor and nutrients and knowing that you have made it. lacto fermentation is a process where food is unpasteurized so you don't lose all the good bacteria killing the bad bacteria...a lot like home made beer! it's delicious and i will probably never go back to those puny vinegar pickles i used to think were so great.
anyways on to the pics:

newest batch of pickles...made about 2 seconds ago.
everything fermenting in my kitchen right now.

dill sauerkraut close up.

habanero pickles close up.

kosher dills close up.

all pickles: habaneros, kosher dills 5 days, kosher dills today. note how the brine gets milky as they ferment. for example the middle pickles are the same as the jar on the right except they started fermenting 5 days earlier. the milky look is caused by lactic acid that is leached out of the cukes and subsequently fermented.
ps. i'm also marinating some tofu for tomorrow...expect pics

mylene sheath records...

2009-07-13T22:58:00.001-07:00

not only are they home to several of my favorite bands they also sell vegan soap on their website...

hereherehere
scroll to the bottom!

also check out caspian, giants, gifts from enola, if these trees could talk, beware of safety, and locals you.may.die.in.the.desert.

stuffed 8 ball squash...

2009-07-13T21:12:00.000-07:00

an 8 ball zucchini stuffed with sunburst squash, wild mushrooms, onion, and quinoa. also some random chix breast thing i didn't make (sorry won't do again!) over some jasmine rice.

club sandies 2.0

2009-07-12T23:13:00.000-07:00

rachael and i made another round of club sandwiches today with a creamy slaw. this time we made guacamole instead of using avocado slices and we used a slightly smaller sourdough loaf. they turned out amazing of course. the club sandwich is as follows:

sourdough
vegenaise
dijon
tempeh bacon
lettuce
peppered tofurky
guacamole
onions

layered as follows:

bottom slice of bread
veganaise
dijon
tofurky
lettuce
guacamole
middle slice of bread
veganaise
tofurky
tempeh bacon
lettuce
veganaise
top slice of bread

broccoli and peppers

2009-07-11T16:41:00.001-07:00

i just harvested a ton of broccoli and a couple of tiny purple bell peppers from my garden!

this is ridiculous...

2009-07-10T11:46:00.000-07:00

Oregon: Elliot Free State Arrestees Being Denied Vegan Food
Thursday, July 09 2009 @ 10:46 AM CDT
Contributed by: Anonymous
Views: 224

An anonymous action medic has reported that the 22 activists arrested in a police raid at the Elliott Free State road blockades are being denied vegan food at the Douglas County jail in Roseburg, Oregon.

The activists, members of Cascadia Earth First! and Rising Tide, were arrested while taking action against the continuing logging of Oregon’s Elliott State Forest. Using numerous lockdowns and blockades, including overturned vehicles, the road to "Umpcoos Ridge 2" timber sale has been occupied and held.

As of 10pm Pacific Standard Time on July 8, the police were quoted as reporting that the aerial crew in the bipods and skypods, and trees was "singing and climbing". It is unknown if they are still free at this time, as people filling support roles were pushed five miles down the road. As they were being ejected from the area, screams were heard from those locked down, indicating the police were utilizing "pain compliance" in attempts to force activists to unlock from the blockades.

At this time, the staff at the jail is indicating that it may be up to five days before those arrested have access to proper food. A duty sergeant was quoted as saying "I guarantee they're not getting that. They get what's on the menu."

Activists supporting the Elliott Free State arrestees are being encouraged to call, in support of those incarcerated for defending the forest.

Douglas County Jail, ask for Lt. Michael Roote or the on-duty sergeant. 541.440.4440

Sheriff John Hanlin 541-440-4450

District Attorney 541-440-4388.

Inform them that the people they're arraigning today are not being fed in jail, and for the DA to recommend against their release today and hold them for bail is sentencing them to cruel and unusual punishment.

Some ideas to say to the jail and sheriff

"I'm calling in support of the Cascadia Summer arrestees, I wanted to make sure they are being fed vegan food as requested."

"I'm calling about the folks you arrested at the logging road today, are they getting the vegan food they've asked for?"

"I am calling to check that vegan food is being supplied to the folks you are currently holding."

"I'm calling to make sure that the dietary needs of the roadblock arrestees are being honored. Refusing to provide people with a diet that is in accordance with their religious or ethical beliefs is cruel and unusual punishment."

from: http://news.infoshop.org/article.php?story=20090709104630772

white bean tempeh patties and asparagus sdt frittata and pickle update!

2009-07-09T23:35:00.000-07:00

tonight for dinner out of vwav...tempeh white bean sausage patties and an asparagus and sun dried tomato frittata.

also i started 2 more batches of lacto fermentation pickles. a smaller kosher dill and the larger are a spicy habanero pickle. sauerkraut is doing great as well, update on that soon.

copied from eatright.org

2009-07-09T12:37:00.000-07:00

Appropriate Planned Vegetarian Diets Are Healthful, May Help in Disease Prevention and Treatment, Says American Dietetic Association
FOR RELEASE JULY 1, 2009
Media contact: Jennifer Starkey800/877-1600, ext. 4802media@eatright.org

CHICAGO – The American Dietetic Association has released an updated position paper on vegetarian diets that concludes such diets, if well-planned, are healthful and nutritious for adults, infants, children and adolescents and can help prevent and treat chronic diseases including heart disease, cancer, obesity and diabetes.

ADA’s position, published in the July issue of the Journal of the American Dietetic Association, represents the Association’s official stance on vegetarian diets:
It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life-cycle including pregnancy, lactation, infancy, childhood and adolescence and for athletes.

ADA’s position and accompanying paper were written by Winston Craig, PhD, MPH, RD, professor and chair of the department of nutrition and wellness at Andrews University; and Reed Mangels, PhD, RD, nutrition advisor at the Vegetarian Resource Group, Baltimore, Md.
The revised position paper incorporates new topics and additional information on key nutrients for vegetarians, vegetarian diets in the life cycle and the use of vegetarian diets in prevention and treatment of chronic diseases. “Vegetarian diets are appropriate for all stages of the life cycle,” according to ADA’s position. “There are many reasons for the rising interest in vegetarian diets. The number of vegetarians in the United States is expected to increase over the next decade.”

Vegetarian diets are often associated with health advantages including lower blood cholesterol levels, lower risk of heart disease, lower blood pressure levels and lower risk of hypertension and type 2 diabetes, according to ADA’s position. “Vegetarians tend to have a lower body mass index and lower overall cancer rates. Vegetarian diets tend to be lower in saturated fat and cholesterol and have higher levels of dietary fiber, magnesium and potassium, vitamins C and E, folate, carotenoids, flavonoids and other phytochemicals. These nutritional differences may explain some of the health advantages of those following a varied, balanced vegetarian diet.”

The position paper draws on results from ADA’s evidence analysis process and information from the ADA Evidence Analysis Library to show vegetarian diets can be nutritionally adequate in pregnancy and result in positive maternal and infant health outcomes. Additionally, an evidence-based review showed a vegetarian diet is associated with a lower risk of death from ischemic heart disease.

A section in ADA’s paper on vegetarian diets and cancer has been significantly expanded to provide details on cancer-protective factors in vegetarian diets. An expanded section on osteoporosis includes roles of fruits, vegetables, soy products, protein, calcium, vitamins D and K and potassium in bone health. “Registered dietitians can provide information about key nutrients, modify vegetarian diets to meet the needs of those with dietary restrictions due to disease or allergies and supply guidelines to meet needs of clients in different areas of the life cycle,” the authors said.

The American Dietetic Association is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the American Dietetic Association at www.eatright.org.

vcon phyllo/kasha pie...

2009-07-07T23:36:00.000-07:00

tonight for dinner a nice green salad with raspberries, yellow bells, and a blueberry viniagrette and vcon kasha/phyllo pie.

vegan sweet crepes...

2009-07-06T21:39:00.000-07:00

one of my friends at work is having her birthday on wednesday and has requested crepes. my work likes to do these potlucks that consist of everyone bringing a specific style of dish decided upon by the birthday person. so tonight i set out to create a vegan sweet crepe.

i made a sauteed vanilla banana filled crepe with fresh raspberry and chocolate sauce. pics below!

the wife loved them. i only had a bite because i loathe sweeties.

peugeot

2009-07-05T22:58:00.000-07:00

in an unrelated to food post. i just bought a new to me bicycle!!!! i've been wanting to commute to work on a bike for a while. i used to on my schwinn cruiser but it's such a heavy bike. i just bought an 80s peugeot carbolite 103 bicycle. its awesome!

chimichangas, pickles, sauerkraut

2009-07-05T22:47:00.001-07:00

tonight for dinner rachael and i made some fire grilled chimichangas out of the vegetarian grill cookbook by andrea chesman. i made a side of my smoky hominy recipe to go with it. delicious.

chimichangas on the grill

3 tbsp canola or olive oil
2 garlic cloves minced
1 tsp ground cumin
2 15oz. cans black beans drained
1 1/2 cups diced tomatoes (i used hunts fire roasted organic petite cut in a can from fred meyer)
1 tbsp chipotle in adobo chopped
salt and pepper
8-10" flour tortillas
8 oz. monterey jack cheese (i left this out because i'm vegan and instead used grilled squash and asparagus)
1/4 cup chopped fresh cilantro
salsa (i use the arriba fire roasted)

heat 2 tbsp of the oil in a medium size skillet. add the garlic and cumin and stir for about 2 minutes. add the beans and tomatoes and cook until heated through, about 10 minutes. mash the beans with a potato masher and then stir until they are a fairly smooth consistency. stir in the chipotle in adobo and season to taste with salt and pepper.

heat up grill to low to medium low heat.

heat the tortillas in a dry skillet for a short amount of time on each side. sprinkle the cheese (or subs) over the tortilla. put a 1/3 cup of beans on top and sprinkle with cilantro. fold in the sides of the tortilla and roll it up. place it seam side down on a baking sheet. use the remaining oil to brush the outside of the tortillas.

place the tortillas on the grill seam side down and grill turning every few minutes until they crisp up. keep a close eye on them

serve with salsa, guac, hot sauce or whatever floats yr boat.

========================================================

in fermentation news my pickles turned out delicious. "quite possibly the best pickle i've had" my wife was quoted as saying. i'm also fermenting some sauerkraut right now! pics below.

buffalo tofu sandys, pasta....

2009-06-30T23:21:00.000-07:00

tonight for dinner we had a rachael original penne dish with vegan cheez melted all over it :D with garlic bread. last night we had buffalo tofu sandwiches and a portobello salad out of the vcon.

birthday brunch...

2009-06-30T23:00:00.000-07:00

my wife made me an uber sweet birthday brunch out of vegan brunch cookbook. tempeh sausage puff pastry, shiitake frittata, grapefruit, coffee, and blueberry/cranberry mocktail. gotta love the vegan wives.

new cookbooks...

2009-06-25T21:44:00.000-07:00

so far i have received 2 new cookbooks for my birthday:
vegan with a vengeance (so i no longer have to read it off google books!)
vegan brunch

yum.

my pickle experiment

2009-06-24T23:14:00.001-07:00

i woke up this morning to a note on the bathroom mirror that stated my pickles had overflowed. i was overjoyed.
indeed they are fermenting! so much so that they foamed up last night and blew liquid out onto the counter. the brine which was previously clear has become murky and the top shows signs of head like beer. beautiful. they smell delicious as well.

pasta jambalaya

2009-06-24T22:21:00.000-07:00

pasta jambalaya from vegan express with a skillet cornbread.

vegan express pineapple curry noodles...

2009-06-24T22:05:00.000-07:00

last night for dinner: salad rolls and corn and edamame salad. vegan express coconut pineapple curry noodles. i would add more curry next time!

pickles

2009-06-22T21:54:00.000-07:00

in the old days pickles were made by using a seasalt/water brine to produce pickles out of cucumbers. in modern times pickles are fermented using vinegar and then pasteurized which removes all positive bacteria that aids in digestion. today i set up some cukes to pickle using the oldschool tried and true lacto fermentation method. i can hardly wait to see how these turn out.

aloo gobi

2009-06-22T20:56:00.001-07:00

tonight for dinner rachael and i made aloo gobi, a slaw with pineapple/cabbage/apples and i made salad rolls with a chili rice wine sauce and peanut chili sauce.

baja tempeh tacos

2009-06-21T22:45:00.000-07:00

tonight for dinner i had the excitement of cooking out of my brand new set of cast iron skillets! happy birthday me! rachael and i made baja tempeh tacos out of the vcon with spicy slaw, radish, lime crema, and avocado. we also made the vcon watercress, avocado, jicama salad with the spicy citrus dressing. it was dericious. also in the pics you will see my cooking apron purchased outside the vatican in rome, precious the dog, and 2 microwaves!!!

roasted potatoes, onions, garlic, red peppers....

2009-06-21T12:53:00.000-07:00

a spin on a dish my mother made when i was growing up where she would throw italian sausage into the electric skillet with cubed potatoes, onions, and green bell peppers. obviously i sub tempeh for the italian sausage and i prefer the colored bell peppers to the green ones for flavor and nutritional content. i also oven roast mine and add a little spices and garlic cloves. the side dish is a sauteed cauliflower dish inspired by a dish in the vegan express...rachael kicked it up a notch by adding kalamata olives.

also in other news i got some birthday presents early and one of them was a set of cast iron skillets...look forward to some skillet recipes and thanks guys!

reuben sandwiches!

2009-06-17T19:38:00.001-07:00

for dinner tonight i made reuben sandwiches with a green salad.

mother in law sandwich

2009-06-17T19:32:00.000-07:00

the other day i was looking at varieties of sandwiches on wikipedia and i stumbled across something i'd never heard of called the mother in law sandwich which is apparently a regional favorite in chicago. essentially it is a hot dog bun with a tamale on it drowned in chili...i had to try it.

enchiladas

2009-06-17T14:12:00.000-07:00

last night for dinner: potato/kale enchiladas from the vcon with spicy sour cream, spanish rice and guacamole.

corn pancakes, vegan clubs, and veganloaf.

2009-06-15T20:11:00.000-07:00

Yesterday morning for breakfast we had the cornmeal blueberry pancakes out of the veganomicon. It took some slight tweaking to get the batter to the right consistency.
Then for dinner we made vegan club sandwiches with peppered tofurky, tempeh bacon, onion, lettuce, avocado, etc. and for a side dish we made a curried macaroni salad.

For dinner tonight we made a vegan meatloaf from vegandads blog along with horseradish potatoes and sauteed grean beans!

vcon black bean burgers

2009-06-12T20:18:00.000-07:00

homemade black bean burgers with fire roasted jalapenos, a chipotle aioli, lettuce, onions on a widmer hefeweizen bun. a black bean and couscous herbed salad served on romaine. basil & rosemary grilled corn.

Vcon black bean burgers
Ingredients:
2 cups black beans, cooked or 1 15oz. can rinsed and strained
1/2 cup Vital Wheat Gluten
1/2 cup bread crumbs
1 tablespoon Tomatoes Paste or ketchup
1/4 cup Water
2 tablespoons Olive Oil (if you’re going to sauté them)
1 teaspoon chili powder
1/2 teaspoon Ground Cumin
1/2 small Onions
2 cloves Fresh Garlic
salt and pepper
¼ cup finely chopped cilantro (optional)

Mash the beans with a fork in a mixing bowl, not to the point of puree but to the point of no whole beans left. Add wheat gluten, bread crumbs, chili powder, tomato paste, water, cilantro, cumin but don’t mix yet. Mince garlic or press garlic into mix. Grate onions in using a cheese grater. Mix ingredients with fork and then knead with hands.

Turn out onto cutting board and cut into 4 or 6 even sizes pieces then roll into balls and then flatten into patties.

At this point you could sauté the patties in a pan, broil them in the oven, or grill them over medium heat. I suggest grilling.

Veg Exp Black bean and couscous salad
Ingredients:
1 cup couscous
1 15 oz. can black beans rinsed and strained
1 large celery stalk
1 colored bell pepper
¼ cup chopped green olives
½ cup chopped fresh parsley
2 tbsp chopped fresh dill
several fresh mint leaves chopped
2 scallions, green parts only, finely chopped
2 tbsp lemon juice
2 tbsp ev olive oil
salt and pepper
lettuce leaves to serve on

combine the couscous with 2 cups boiling water in a container with a lid and let stand covered for 10 minutes. At the end of 10 minutes remove lid and stir. Let couscous cool for 5-10 minutes.

Combine couscous with all other ingredients except lettuce and mix well. Serve over lettuce.

Corn
Ingredients:
2 ears corn
rosemary
basil
salt and pepper
margarine

peel back the husk on the corn and remove the hair. Rinse corn. Sprinkle with herbs and salt and pepper and put one tbsp margarine in then reclose husk around corn and wrap in foil. Grill until ready.

shamelessly stolen from gentleworld.org

2009-06-11T22:26:00.000-07:00

"The vast majority of all cancers, cardiovascular diseases,
and other forms of degenerative illness can be prevented
simply by adopting a plant-based diet."

T. COLIN CAMPBELL, Ph.D. former Senior Science Advisor
to the American Institute for Cancer Research

Director, Cornell-China-Oxford Project on Nutrition, Health and Environment 1983-1990

"If you change to a vegan diet, and do it very vigorously,
you have enormous power. You can reverse heart disease.
You can prevent it. You can, I believe, prevent most cases of
cancer if you combine dietary changes with avoiding tobacco.
You could prevent probably 70% or 80% of cancers,
just by those steps alone. And, obviously, there’s a whole host
of other diseases that you would be able to live without."

NEAL BARNARD, M.D.
President, Physicians Committee for Responsible Medicine,
author, Turn Off The Fat Genes

"Patients fed a vegan (meat and dairy free) diet
during an intensive 12-day live-in program experienced
an average reduction of 11% in total cholesterol levels.
Most patients also lost weight
and had improved blood pressure levels."

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 1995

"A low-fat plant-based diet would not only lower
the heart attack rate about 85 percent,
but would lower the cancer rate 60 percent."

WILLIAM CASTELLI, M.D.
Director, Framingham Health Study;
National Heart, Lung, and Blood Institute

Blood cholesterol levels of vegetarians
compared to non-vegetarians:
14% lower

Blood cholesterol levels of vegans
compared to non-vegetarians:
35% lower

Risk of death from heart disease for vegetarians
compared to non-vegetarians:
Half

Chicken has about as much cholesterol as beef.
There is simply no escaping the correlation
between meat consumption and cholesterol levels.

JOHN ROBBINS
American author,
Pulitzer Prize Nominee for Diet for a New America,
(excerpt from The Food Revolution, Conari Press 2000)

fausage sandys...

2009-06-11T20:06:00.000-07:00

italian fausage sandwiches with fire-roasted bell peppers and onions, grilled portabello, banana peppers, and garlic aioli. A spicy slaw. Grilled apples, kiwis, and bananas with aforementioned homemade strawberry viniagrette.

ugh...

2009-06-10T22:28:00.000-07:00

it's my birthday very soon and my work hosts potlucks for birthdays decided upon by said birthday person. i'm very unhappy about this. one of my coworkers suggested i have everyone make vegan food...i can hardly wait to see how that turns out. maybe i should copy recipes out of the veganomicon and pass them around...hmmm.

on another note these are really sweet vegan shoes:

draven shoes - duane peters. they are very nice. they actually have an entire line of vegan shoes that are very cool imo...http://store.buydraven.com/drvesh.html

also a very cool blog for vegan recipes is vegandad. he has several delicious looking recipes that i will be trying in the near future...check out the homemade vegan lunchmeat :D

for dinner tonight...

2009-06-10T20:06:00.000-07:00

I made bbq tofu and roasted brussels sprout bowl with sliced avocado and served over brown rice, steamed edamame with toasted sesame oil/soy sauce/coarse salt, and fire roasted pineapple and banana drizzled with homemade strawberry viniagrette! enjoy!

a few other dinners...

2009-06-09T21:10:00.000-07:00

from the past few weeks :D

some of the recipes :D

Kebabs
Ingredients:
1 bell pepper cut into wide slices or 1” squares
12 crimini mushrooms
1 red onion quartered
10 brussel sprouts
Salt and pepper
Wash all veggies and put each onto their own kebab stick (different veggies will cook at different rates!). Salt and pepper them. Brush a very small amount of oil on the brussel sprouts. Place on grill. *At this point you can do one of several things. Drizzle the marinade from the tempeh over the kebabs or drizzle some balsamic vinegar or beer or whatever…basically just drizzle.*
Cook until veggies are blackened around the edges. Take off skewers and mix together in a bowl.

Vegan Red Potato Salad

Ingredients:

4 large red potatoes unpeeled & diced into large pieces
1/4 medium-large red onion, finely chopped
1/2 cup pickles finely chopped
1/4 cup black olives finely chopped
½-¾ cup vegan mayonnaise (I used wildwood zesty garlic aioli)
2 teaspoons yellow mustard
1 Tablespoon minced fresh dill
celery seed, pinch
sea salt, to taste
freshly ground black pepper, to taste

Directions:

First, place the diced potatoes, along with a generous sprinkle of sea salt, in a pot. Add water to cover the potatoes, and bring to a boil over medium heat. Cook until tender, around 15 minutes. Once potatoes are done cooking, remove from heat. Rinse the potatoes with cool water to prevent them from getting overcooked. When the potatoes have cooled, mix them with the rest of the ingredients. Chill the potato salad in the refrigerator to let all of the flavors combine for 1 hour, or until serving time.

Korean Style Marinated Tempeh
Ingredients:
1/2 cup light soy sauce
2 tablespoons toasted sesame seed oil
1 teaspoon minced fresh ginger root
3 tablespoons sugar
1 tablespoon sesame seeds
3 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 oz. package tempeh cut into ¾”-1” cubes

Mix all marinade ingredients together and stir until sugar is dissolved. Place inside Tupperware or plastic bag with tempeh. Shake to cover and let marinate at least an hour.
Grill on a skewer or in a foil for 15 minutes or until done.
*the leftover marinade can be drizzled over your vegetable kebabs*

Asparagus
Ingredients:
Asparagus
Salt
Pepper
Oil
Lemon juice
Garlic cloves (4 to 5 sliced thinly)

Rinse and trim asparagus. Make a foil boat and place asparagus inside. Drizzle oil over asparagus and place garlic in the boat as well. Season with salt, pepper, and a little lemon juice. Place foil boat on grill and cook until ready.

sandwich:
marinate sliced tempeh in bbq sauce
grill onions
marinate portabello in liquid smoke
grill jalapenos
grill all and put on hoagie

horseradish potatoes:
3 yukon gold potatoes
1/2 cup wildwood aioli
2-4 tbsp horseradish
1 tbsp dill
salt pepper

cube potatoes. mix all other ingredients. use half of the sauce and coat potatoes. place in foil and grill. when done toss in remaining sauce. eat.

dinner tonight

2009-06-09T21:05:00.000-07:00

smoky grilled black bean and rice stuffed peppers served atop a lime chili soaked grilled tortilla, with spicy chipotle hominy dish, and fresh guacamole.

smoky grilled black bean and rice stuffed bell peppers:
4 bell peppers (cut tops off and gut 'em)
1.5 cups cooked brown rice
1.5 cups black beans (cooked or canned)
1 cup smoky, chipotle or fire roasted salsa (i used fire roasted arriba brand)
1/2 cup corn kernels (you can use frozen)
1/4 cup chopped scallions
3 tbsp chopped fresh cilantro
1 tsp minced chipotles in adobo
salt and pepper

combine all ingredients in a mixing bowl, mix up well, and stuff peppers. secure pepper 'lids' down with toothpicks *see pic*. place on grill and cook until peppers is soft and has slight charring, turning every few minutes to keep them evenly cooked. depending on the heat of your grill, they could take between 20-45 minutes. serve.

spicy chipotle hominy:
1 28 oz. can white hominy (rinse and strain)
1/2 cup veggie broth
1/2 cup chipotle salsa (use same as used in pepper recipe)
1/4 cup onion very finely chopped
1/4 cup bell pepper very finely chopped
2 tsp liquid smoke
1 tsp perfect pepper or pickapeppa sauce or equivalent hot sauce that is thick and slightly sweet
salt and pepper

saute bell pepper and red onion in a pinch of oil until soft about 5 min over medium heat. pour hominy, veggie broth, salsa, liquid smoke and hot sauce into pan and salt and pepper to taste. bring to a simmer. reduce heat to medium low and allow it to reduce for about 20 minutes. serve.

vcon guacamole:
2 avocados
1/4 cup red onion
juice of one lime
1-2 tbsp fresh cilantro
1/4 jalapeno pepper minced
1 garlic clove minced
pinch of chili powder
salt pepper

mash avocados with a fork in a bowl. stir in all other ingredients. allow it to sit for a while so that the flavors all mingle and make it tasty. serve.

lime chili soaked tortilla:
lime juice
chili powder
coarse salt
corn tortillas

drizzle lime juice over tortillas, sprinkle a pinch of salt and chili powder. allow to sit and absorb lime juice for at least 1/2 hour. oil or cooking spray grill and then heat to medium heat. place tortillas on grill and turn every few minutes. cook until crisp. serve.

NAOBF!!!

2009-06-09T19:20:00.000-07:00

well it's that time of year again where i get a year older. the last few years i've been fortunate enough to have my birthday coincide with an event i look forward to all year...

the North American Organic Brewing Festival! (<-click it!)

ah how i love organic beer.

welcome to my new blog...

2009-06-09T18:11:00.001-07:00

there is definitely not enough veganism in vancouver.