What's a girl to do when her neighbor hands her a big bunch of lettuce and green onions fresh from his garden?  Make a salad, of course!  But more importantly, top it with something super tasty and fresh.

My inspiration was what's in abundance in my own garden:  oregano.  This perennial herb has been spreading like a weed, and it seems that the more I use the more it grows.  This does not upset me because I've been enjoying plenty of pesto made from it and tossed with pasta and veggies or even as a salad dressing.

I made a modified version of oregano oil which is how I lightly dressed these gorgeous tender leaves. Simply pulse together in your food processor a huge bunch of fresh herbs, in this case oregano, and add the juice of about half a lemon, a tablespoon of nutritional yeast, a clove or two of garlic, about 1/2 teaspoon of sea salt and enough olive oil to make smooth (about 1/2 a cup).  Then pour it all into a squeeze bottle.  It keeps in the refrigerator for about a week.  Just be sure to let it warm up to room temperature before use because the olive oil will solidify when it's chilled.
I topped the simple salad with an equally simple raw pate made with walnuts, pecans, carrot, sundried tomatoes, kalamata olives, garlic, shallot, fresh basil, and sea salt.  I figured it would be delicious since I love all of those ingredients, and after I had blended it together I thought to myself, "hmmm.... wait, this tastes familiar.... kinda like... pizza!!"  Yes indeed, once you take your first bite you will be transported to the taste memory of brick ovens and garlicky baked goods and a hint of cheese.  I scooped up mine with the lettuce leaves, making little bite-sized raw pizza pate packages wrapped in green.  It was such a refreshing reward after an afternoon working in the yard.

Raw Pizza Pate
(makes 2-4 servings)
1/4 cup walnuts (soaked in water 1 hour, drained and rinsed)
1/4 cup pecans (soaked in water 1 hour, drained and rinsed)
1 medium carrot, chopped
2 Tbl shallot, chopped
1 clove garlic
6 sundried tomatoes
8 kalamata olives
1 large handful of fresh basil
1 handful of fresh Italian parsley
sea salt to taste
1-2 Tbl water, or enough to blend

Combine all of the above ingredients in a food processor.  Pulse together a few times to roughly chop ingredients, then blend until mixture begins to clump together, adding enough water to achieve a pate consistency.

I recently appeared on the cooking segment of WWLP-TV's "Mass Appeal" entertainment program and talked about making a Vegan Resolution for the New Year.  I also demonstrated how to make one of my favorite cold weather recipes, Tuscan White Bean and Garlic Greens Soup.  This is the perfect soup for a dreary winter day when you just want something that will warm you up quickly.  It has a light, yet savory broth made with fire-roasted tomatoes and seasoned with dried basil and oregano.  And it's satisfying, too, since it's loaded with fiber and protein from cannelini beans and red potatoes, plus calcium and iron from the huge bunch of kale.


I like to serve the soup garnished with a drizzle of parsley oil, my "go to" flavor enhancer.  Just drizzle a little bit on top for an extra kick of fresh garlic and parsley that will get the taste buds going.  You can also top the soup with a sprinkling of toasted pine nuts for a little bit of crunch.

This recipe and others like it can be found in my new cookbook, Easy Peasy Vegan Eats.

I returned to the set of WTNH'TV's "CT Style" this morning to tape the cooking segment with Teresa Dufour.  I demonstrated how to make the super easy, super delicious Edamame Black Bean Super Protein Power Salad, which will soon be available in my new cookbook, Easy Peasy Vegan Eats.


This is a quick recipe that comes together in no time, so it's perfect for those who are always busy but want to eat healthily.  Whether you’re looking for a quick supper or an easy dish to bring to a party, this is the perfect recipe.  The ingredient list is short and sweet, yet the finished product packs a punch of flavor, and it looks super pretty, too!  Plus the soy bean is a complete protein, so you’re getting all 9 essential amino acids your body can’t produce.  Enjoy this healthy, tasty meal on its own or tossed with pasta, quinoa, or rice to stretch it even further.

I recently gave a lecture and demonstration called "Vegan Resolution" at the Guilford Free Library for people interested in transitioning to a vegan diet.  The class had originally been scheduled at the beginning of February to coincide with New Year's resolutions to eat healthy, but a wallop of a snowstorm caused it to be postponed to later in the month, then another one caused it to be postponed to March.  So, by the time this class rolled around, it hardly felt like the new year, though I think several people in attendance were happy to get a little reboot on their plans to go vegan.


About 35 people gathered for the event, and I gave a slide presentation which offered basic nutrition information that new vegans need to consider such as the 5 nutrients for optimum health (complete protein, calcium, iron, omega-3, B-12, and antioxidants) and the best plant-based sources for them.  I also talked about the many benefits of switching to a plant-based diet - physical health, emotional health, mental health, spiritual health and most important, karmic health.  What you eat affects not just you but everything and everyone around you.  I think this message hit home for many people, particularly when I shared my stories about how my first dog, Lily, saved my life, and how my second dog, Zinny, gave me motivation to persevere even during the most difficult times.  They remind me every day how precious life is, and that I don't want to be complicit in causing the unnecessary suffering of any animal.


After the slide presentation, I shifted gears to a quick food demo and in about 15 minutes made a delicious "Crunchy Cruciferous Vegetable Slaw."  The slaw was dressed with a raw cashew mayo which I also demonstrated how to make.  This was new to most people in the audience, and judging by the response of those coming back for seconds, I'd say it was a hit!  It's a colorful and flavorful salad that's perfect to eat during seasonal transitions when the immune system needs a little boost.


One of my favorite comments from an attendee in response to the question What did you like best about this class? was, "your nice manners, non-judgemental tone, and sharing your personal experience toward better health."  I have to say that, honestly, it is always a challenge not to judge, and to be open-minded to everyone's personal experience.   I try my best to listen and understand before I offer information as guidance.  I felt like it was a huge success when I read this comment.

Thank you to all who attended this presentation!  I hope to continue to see you on your vegan journey.

 

For the past three months, I've been cooking Friday night dinner for my parents once a month.  I think this qualifies as a new family tradition!  It's been a nice way to unwind after a long week and also experiment with new recipes.  The first month it was an Indian feast of Pumpkin, Spinach, and Chickpea Curry with Oven Roasted Masala Cauliflower and Gluten-free Paratha.  Last month we had Black Bean and Brown Rice Stuffed Baked Zucchini with Roasted Red Pepper Coulis and Potato Torte. This month we went with Italian.

It seemed at first like an easy fallback.  Pasta, sure, that's pretty much what I eat all the time.  But I wanted to make something special for the occasion.  I was thinking maybe spinach lasagna, which would've been perfectly awesome on a cold evening.  However, I decided to do a little twist on that, so to speak:  How about Rollatini?  And to challenge myself even further, I wanted to make it entirely gluten-free and soy-free.  This meant working with super delicate and finnicky rice noodles, and no tofu.  More on that later.


I also wanted to bulk up the meal with some meatballs, sans meat, of course.  And even though there are a gazillion vegan meatball recipes out there, most of them are made with wheat gluten, bread crumbs, and some type of crumbled soy product.  I wanted none of that!  I was determined to come up with a recipe that was not only vegan, gluten-free, AND soy-free, but that was made with no processed foods AND which held together in tomato sauce AND was quick and easy to make.

This recipe requires a food processor, and the ingredient list is somewhat extensive, but the mixture comes together in no time at all... well, maybe 10 minutes.  Then you just roll them into balls, place on an oiled and lined baking sheet, pop them in the oven, and they'll be ready to eat by the time you've assembled your rollatini!

Gluten-free Soy-Free Neatballs
1 1/2 cups walnuts, toasted
1/4 cup gluten-free panko breadcrumbs (I used Ian's Natural Foods)
1/2 cup brown rice flour
1 tsp dried basil
3 Tbl fresh parsley
1/2 cup minced onion
1 Tbl coconut aminos (this takes the place of tamari or soy sauce)
1 Tbl balsamic vinegar
3 cloves garlic
8 oz. cremini mushrooms, chopped
1/4 cup nutritional yeast
1-2 tsp Dijon mustard
1/2 tsp sea salt
1 tsp lemon juice

Preheat oven to 350 degrees.  In a large skillet, toast walnuts on medium heat until fragrant.  Place walnuts in food processor and pulse until a fine crumb consistency is achieved.  Place in large bowl and combine with breadcrumbs, flour, oregano, and basil.  Place remaining ingredients in food processor and pulse together until everything is finely chopped and beginning to clump together as the mushrooms and onion release their liquid. Be careful not to over-process into a paste!  There should still be some texture to the onions and mushrooms.  Combine these ingredients with the walnut mixture and stir together until everything is blended.  If mixture is too wet, add a little more flour.


Scoop out a heaping tablespoon of the mixture and roll into a ball.  This makes roughly 2 dozen, depending on the size.  Place meatballs on a foil lined baking sheet coated with oil.  Bake for 20-30 minutes or until browned underneath, then flip over and bake another 5-10 minutes.


When finished, these will be firm on the outside and tender on the inside.  They can be placed in a simmering pot of marinara as they hold together well in sauce.  Alternatively, meatballs can be frozen "as is" in a ziplock bag then popped into a microwave for quick heating later or dropped into tomato sauce.  Even my meat-eating dad said these were yummy!  My mom said you'd never know they were vegan.  Well... kinda.  The flavor profile is reminiscent of the original, but there's none of that greasy heaviness, just pure deliciousness.  Enjoy!

It's that time of year when we prepare to gather together with family and friends for an all-day feast to give thanks for all that we cherish.  While that tradition typically revolves around the carving of a roasted turkey as the centerpiece, for us vegans, it's a more compassionate celebration.  We choose instead to indulge in glorious dishes created from Mother Nature's harvest... sweet baked butternut squash, oven roasted Brussels sprouts, mashed sweet potatoes, piles of potatoes swimming in gravy, and crispy salad greens.  It's a time to get creative in the kitchen with recipes that elevate the ordinary into something extraordinary to suit the occasion.

This is what my Thanksgiving plate typically looks like.


There's usually some kind of faux meat/roast (in this case, Cornmeal Crusted Tofu) surrounded by piles of colorful veggies.  One year I even tried a tofu turkey that looked like a three-dimensional child's drawing of a turkey.  It's easy to go overboard with the menu because there are SO MANY delicious options this time of year.  I try my best to keep it simple.  But that certainly doesn't mean I'm at all deprived.


It's particularly tempting to overdo it on desserts.  A couple of years ago I made Gluten-free Pumpkin Chocolate Chip Bars with pumpkin puree swirled into the batter.  I think I may have to revisit this creation again this year.... so good!

For your culinary pleasure and to help you stay focused, I've compiled this list of links devoted to Vegan Thanksgiving Menus. Check them out for inspiration!  Drool over the photos!  These are definitely worth trying at home!

Happy holiday!

A Very Vegucated Thanksgiving - From the producers of the life-changing vegan documentary, "Vegucated," these menus feature Southern favorites as well as light and tasty treats for the holiday.

Forks Over Knives Plant-based Thanksgiving - Another life-changing documentary, the producers have shared some of their favorite holiday recipes.

Oh She Glows Vegan Thanksgiving Recipes - This blog is filled with tons of gorgeous vegan food photos, and the Thanksgiving menu delivers even more ooos and ahhhs.  I'm gonna have to try that Pumpkin Pie Brownie!

Healthy Vegan Thanksgiving - From Dreena Burton's Plant-Powered Kitchen come these fabulous Thanksgiving recipes for breakfast, lunch, dinner and dessert.

The Greatest Gluten-free Vegan Thanksgiving Menu - From Manifest Vegan blogger Allyson Kramer comes this super healthy and delicious menu in VegNews.

Vegan Thanksgiving from HuffPo - The Huffington Post put together this lovely slideshow accompanied by recipes for the holiday.  Get ready to drool!

Vegetarian Thanksgiving from the NYT - Can you believe the New York Times is getting on the veg holiday bandwagon?  Yes, it's true!  Here are some pretty amazing recipe they've compiled into a searchable database.

Gourmet Vegetarian Thanksgiving - Even Gourmet magazine is on it this season!  Take a look at some of these sophisticated creations like Bruschetta with Chickpea Puree and Chopped Arugula, Baked Figs in Lemon Syrup, and Roasted Chestnuts.

Vegan Holiday Kitchen - Here are some beautiful recipes form the cookbook with the same name.  Lots of great ideas for stuffings, sides, soups and salads.

Buzzfeed's Vegan Thanksgiving - Here are 41 more from Buzzfeed!

Vegetarian Thanksgiving Menu Planner - This is a great little tool from Eating Well magazine for those planning a holiday get together.

Vegetarian Thanksgiving Meal Plan - A nice guide for the feast and leftovers from the non-profit Mercy for Animals.

ChooseVeg Thanksgiving Menu - Ideas for meal planning and creating the perfect feast.

And most important to remember is the reason behind the celebration.

"No prayer I ever said over their dismembered bodies exonerated me from the part I played.  No excuse I ever made washed the blood from my hands.  I only felt free when I stopped participating.  I felt like a weight had been lifted, and I recognized the inherent connection between animal rights and all other social justice issues." ~ Colleen Patrick-Goudreau

I recently returned to the set of WTNH-TV's "CT Style" to prepare a seasonal recipe called Three Sisters Stew.  The stew gets its name for the three main ingredients - corn, beans, and squash - which grow in harmony together and are also culinary companions.  The corn grows tall while the beans climb up the stalk and around the base, squash plants crowd out the weeds and keep the roots of the plants cool and moist.  This type of companion planting was used by Native Americans who discovered that these three crops grown together minimized the need for watering, weeding, and fertilizing the soil.  It is a planting method still used in organic gardens today, and chefs like me reap the rewards!


These three veggies, along with tomatoes, proliferate farmer's markets this time of year and are at their peak of flavor, which also makes it the perfect time to create this recipe.  I've prepared this dish with fresh made polenta, and topped it with spiced pepitas, and a drizzle of parsley oil for added layers of flavor, color, and texture.

I hope you enjoy it this season!

This is one of those meals you'll want to eat all season long.  It's spicy, yet cooling, and perfect for the dog days of summer when you don't want to heat up your kitchen.  The flavors have a traditional southwest flare with cumin and chipotle pepper, yet the heat is balanced by the cool sweetness of raw jicama.  Lemon and lime add a pleasant tartness, making the meal feel satisfying to the palate.


To serve as an entree, spread the walnut "meat" in big leaves of Romaine lettuce, then sprinkle with the Jicama Rice.  Add a good drizzle of Chipotle Sour Creme (and if you're daring, squeeze on a little Sriracha), then garnish with fresh slices of creamy avocado, diced red bell pepper, cilantro and green onion.


This is the perfect recipe for a summer party.  Use smaller portions of the ingredients to fill endive leaves for "Raw Taco Sliders."  They make a lovely presentation fanned out on a platter.


Alternatively, slice thin rounds of zucchini and top with the filling ingredients.  Garnish with a single leaf of cilantro for that elegant flare.  Each mouthful packs the same delicious punch that will leave your guests swooning.  "I can't believe this tastes like real tacos!! SOOO good!!"

Raw Taco “Walnut Meat”
8 large leaves of Romaine lettuce, washed and dried

I return to the set of WTNH-TV's CT Style to make a recipe that's perfect for the dog days of summer, Raw Tacos with Jicama "Rice" and Chipotle Cashew Sour Creme.  This is a fantastic recipe to eat when you’re craving spice but don’t want to heat up the kitchen.  It’s quick to prepare and fun to assemble, plus the flavors are sublime.  These look lovely in Romaine lettuce leaves for a sophisticated entree, or in endive leaves for a smaller, appetizer sized "Raw Taco Slider."  Alternatively, they can be assembled on rounds of “zucchini chips” as nachos for a party.  

Tune in to watch how they're made and get the recipe here!

I'm sure every vegan can relate to that feeling of being bombarded with bacon everywhere you look in the foodie world, where it seems as if no food item is immune to being combined with it... bacon beer, bacon apple pie, even bacon PB&J. When I was recently sent a link to bacon ice cream, I think I just about went over the bacon edge.  My immediate reaction to this idea had me rolling my eyes and sighing heavily, and yet, on second thought my head was pondering, "hmmm... vegan bacon ice cream sundae??" If this could be veganized, it would be like sacrileging sacrilege, thus canceling it out.  So I gave it a try and I am beyond pleased with the results.
I made a simple chocolate sauce sweetened with maple syrup and heated in a pot just until warm to the touch.  Then I drizzled it liberally over some super creamy vanilla So Delicious soy ice cream.  The hot fudge was topped with a generous sprinkling of WayFare Foods "pigout" vegan bacony bits.

The end result was a rich and decadent dessert that was sweet and savory with just the right amount of saltiness.  I think I'd double the portion of bits the next time, or maybe even swirl some in with the ice cream and refreeze it.  This got better and better as it sat and oozed away in my hot and humid kitchen. Delish!!  

Vegan Maple Bacon Hot Fudge
1 Tbl coconut oil
1 Tbl cocoa powder
1 Tbl Sucanat
1 Tbl maple syrup
2 Tbl rice milk (approx.)
splash of vanilla
pinch of sea salt
2 tsp WayFare Foods "Pigout" vegan bacony bits

In a small pot over medium, stir together coconut oil, cocoa powder, Sucanat, and maple syrup until there are no lumps. Heat for about a minute or until sauce thickens, then gradually add a tablespoon or two of rice milk, vanilla, and a pinch of sea salt, and stir together to achieve a smooth and silky consistency.  Stir in 1 teaspoon of vegan bacony bits, then pour sauce over soy ice cream.  Sprinkle with remaining bacony bits.

Last night I held the summer edition of my "Healthy Cooking in a Hurry" class for West Hartford Adult Education.  Because it was a sweltering evening after a long, hot and sticky day, the menu featured recipes that minimized the use of the oven.  The result was a delicious array of crisp, fresh veggies in savory sauces, along with a seasonally inspired dessert that was sweetly satisfying.


To start, we indulged in a Gazpacho soup made with cooling vegetables like cucumber and celery.  It was topped with a garnish of parsley oil and a fan of avocado, then served at room temperature.


Everyone was pleasantly surprised at how flavorful and substantial this uncooked starter was.  If I was making this for a summer party, I think it would look elegant served in tall shot glasses!


The entree was a combo of two uncooked salads that would work well at a picnic.  The Mock Chicken Salad is made with tempeh combined with chopped carrot, celery, red onion, and dill pickle.  I used Earth Balance Mindful Mayo, but Nayonaise and Vegenaise are also really good mayonaise substitutes.  This was served with a colorful Cruciferous Vegetable Slaw made with broccoli, cauliflower, and purple cabbage as well as pumpkin seeds and dried cranberries.  Not only was this melange of anti-cancer superfoods tasty, it was crunchy, too... but in a good way.


For dessert we indulged in Gluten-free Blueberry Buckwheat Hemp Crisp.  This is the same recipe as my Strawberry Rhubarb Crisp, but with the substitution of seasonal blueberries.  Almost any fruit can work here, though some are more watery than others.


I think the filling would have benefited from one more teaspoon of cornstarch, but the blueberry syrup at the bottom of the bowl was kind of a nice ending, nonetheless.  It was a light, sweet dessert to a meal that was filling but not stuffing.


What did you think of the meal?  Was it satisfying?  Were you surprised at how delicious these foods could be?

I recently held a Vegan Potluck Picnic at the Well on Wheels world headquarters to celebrate the Summer Solstice.  Not only was it awesome to get together with some fabulous vegan friends I hadn't seen in awhile -- years even! -- but of course, there was the delicious food... glorious, glorious food... that we feasted on all afternoon.


A favorite was the Strawberry Rhubarb Crisp that I made.  I had picked about 7 pounds of strawberries earlier that week and was excited to use them in a recipe.  Well... actually, I realized I wasn't going to eat 7 pounds of strawberries on my own, so I NEEDED to find a recipe for them.  I also had some rhubarb in my freezer from earlier in the season, and since the two balance each other perfectly in that sweet and sour way, I was thinking I'd make a pie.  But the pressure of coming up with a reliable gluten-free pie crust while prepping food and getting my place all neat and tidy for 20 guests made me opt for something simpler:  a crisp.


I've made an apple crisp with this recipe that came out really good, so I figured I'd give it a shot with the strawberries and rhubarb.  I think it was successful.  The fruit became a little bit saucy after cooking, so I think I'd add a bit more cornstarch to the filling next time.  The topping gets its crispiness from a combination of Erewhon Buckwheat Hemp Flakes that have been lightly pulsed in the food processor, then mixed with hemp seeds. It's a streusel-like texture that's not too crunchy, and it pairs well with the creamy fruit.

I served mine with a couple scoops of So Delicious sugar free butter pecan coconut milk ice cream.  It was heavenly and had me dreaming of long summer vacations swinging on porch swings, relaxing by the pool, and falling asleep listening to ocean waves.
Gluten-free Strawberry Rhubarb Buckwheat Hemp Crisp

Filling:
3 cups strawberries, sliced, reserving about 1/2 cup for garnish
1 cup rhubarb, diced into 1-inch pieces (fresh or frozen)
1/2 cup organic coconut sugar or Sucanat
1 tsp vanilla
1/4 tsp cinnamon
2 tsp corn starch
pinch of sea salt

Topping:
1/2 cup almond flour (Bobs Red Mill Almond Meal)
1/2 cup all purpose gluten-free flour (I use Bobs Red Mill)
1 Tbl hemp seeds (Bobs Red Mill Hemp Seed)
1 tsp cinnamon
1/3 cup organic coconut sugar or Wholesome Sweetners Sucanat
1/3 cup coconut oil (Nutiva Organic Coconut Oil)
1/4 tsp sea salt
2 Tbl sliced almonds

Preheat oven to 375 degrees.  In an 8"x8" pan, toss together filling ingredients, then set aside.  In a food processor, pulse buckwheat hemp flakes, almond flour, gluten-free flour, and hemp seeds several times until flakes are slightly crushed.  Add cinnamon, sugar, coconut oil, and sea salt and pulse until they begin to clump together.  Sprinkle topping loosely over the filling mixture, leaving spaces around the edges of the pan, then sprinkle with sliced almonds. Cover with foil and place on cookie sheet to catch any drips.  Bake for 30-40 minutes or until fruit filling is bubbly, then remove cover and bake an additional 10-15 minutes to crisp the top.  Remove and let cool before serving. Garnish with fresh strawberries and edible flowers.

I recently held a vegan potluck picnic at my home to celebrate the Summer Solstice.  Not only was it great getting together with a bunch of awesome people who I hadn't seen in awhile, but there was also the food... the glorious, delicious vegan food.  And oh how we indulged!!


One of everyone's favorites was the Chickpea "Tuno" Salad I prepared.  It has a flavor reminiscent of tuna fish, but without too much "fishy" flavor.  For those who grew up on this dish, it was a pleasant surprise to discover how delicious the vegan version is.  And those who had never eaten tuna declared, "This is SO GOOD, and I don't even know what tuna tastes like!"

Whether omnivores or vegans, the consensus of all those who enjoyed this salad was, "can I have the recipe??"  So, by popular request, here it is!

Chickpea "Tuno"Salad
1 15-ounce can chickpeas, drained and rinsed 
1/2 cup celery (approx. one rib), diced

If you care about the environment and want to learn how to build a sustainable community both locally and globally, the New Haven Bioregional Group is the organization to join.  Each month they offer free or low-cost "skill shares" teaching attendees about gardening, energy conservation, bicycle maintenance, and GMOs.  I have been fortunate to attend and learn from several of their programs, and I was happy to offer one of my own recently on vegan cooking.


I spoke about using seasonal ingredients such as arugula, dandelion greens, and wild chives in recipes and discussed the health benefits that these superfoods offer.  I also addressed the perennial question, "where do vegans get their protein/calcium/iron?" The recipes I demonstrated answered all of these concerns.


During the presentation I demonstrated how to make a simple Mediterranean Quinoa Pilaf using arugula, fresh oregano, kalamata olives, sundried tomatoes, toasted pine nuts, and lots of garlic.  NOTE:  arugula and other greens are high in calcium.


For dessert I prepared Cinnamon Spiced Date Nut Hemp Truffles rolled in cocoa powder and coconut.  These decadent little morsels packed a punch of iron, protein, and heart healthy omega-3 oil.  It was a healthy, yet delicious, ending to a lovely light lunch. NOTE:  Dried fruits such as dates, figs and raisins are high in iron, and hemp seeds are a complete protein.

Thank you, Maria Tupper, for the photos, and the Bioregional Group for hosting this presentation.  Thank you also to all those who came to learn about vegan cooking!