**U.S. RESIDENTS ONLY**
Featured on CNN, FOX, Today, and other major media outlets, today’s guest, Ruby Roth, is an artist, author, and former teacher whose children’s books have received international attention and garnered praise from celebrities, doctors, nutritionists, and leading activists. Her brand new book, is a cookbook! The Help Yourself Cookbook for Kids brings us over 60 easy plant based recipes kids can make to stay healthy and save the world, and here she is, talking to me.
WIN a copy of The Help Yourself Cookbook! Simply sign up for my email list by 11:59 p.m. PST on Friday, June 17, 2016 and you're automatically entered in the drawing to win a copy of your very own. And don't worry if you're already on my email list...that just means you're already entered! Sign up at the top right of the page!
**U.S. RESIDENTS ONLY**
Leinana Two Moons is a skilled vegan cook and creator of the Vegan Good Things blog. A longtime vegan, she is dedicated to developing satisfying recipes that will please everyone from vegans to omnivores. She lives in Brooklyn, NY with her husband and two children, who are all vegan, and her new book Bacon-ish boasts salty and smoky plant based recipes from BLTs to bacon mac n cheese. And now she’s talking to me!
WIN a copy of BACONISH! Simply sign up for my email list by 11:59 p.m. PST on Friday, May 27, 2016 and you're automatically entered in the drawing to win a copy of your very own. And don't worry if you're already on my email list...that just means you're already entered! Sign up HERE! **U.S. RESIDENTS ONLY**
the famous coconut blt
Makes 4 sandwiches
This recipe will make any vegan-bacon skeptic a true believer. It is my absolute favorite
bacon to use for the best BLTs ever. Because Coconut Bacon will become less crisp the
longer you store it, I recommend making it just ahead of preparing your sandwiches. (From
Baconish © 2016 by Leinana Two Moons. Used with permission Vegan Heritage Press.)
8 slices sandwich bread
2 cups Coconut Bacon (recipe follows)
1 large ripe tomato, sliced
Lettuce leaves, washed and patted dry
Spread each slice of bread with a generous amount of mayonnaise. Top the mayonnaise
with about 1/2 cup of the Coconut Bacon per sandwich, followed by slices of tomato and
lettuce leaves. Top each sandwich with the remaining bread slices. Cut each sandwich with
a serrated bread knife and serve immediately.
Makes 2 1/2 cups
This recipe will make any vegan-bacon skeptic a true believer. It is my absolute favorite
bacon to use for the best BLTs ever.
3 tablespoons tamari
1 tablespoon liquid smoke
1 tablespoon water
1 tablespoon maple syrup
3 cups unsweetened large-flake coconut
Preheat the oven to 350°F. Whisk the tamari, liquid smoke, water, and maple syrup
together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are
Spread the coconut in an even layer on a large baking sheet lined with parchment paper.
Bake 10 minutes, then stir. Bake another 8 minutes, keeping a very close eye on the
coconut in the last few minutes. The coconut will go from almost done to completely
burned very quickly. Remove from the oven when the coconut flakes on the outer edges of
the pan are becoming a deep, dark brown, but not black.
Place the baking sheet on a cooling rack. The coconut will continue to crisp as it cools.
Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but will become less
crisp the longer you store it.
There’s not much that Jason Wrobel hasn’t done. A certified raw food chef and instructor, he has an extensive track record of excellence in the culinary world. He’s been executive chef at the award winning Cafe La Vie in Santa Cruz, CA, hosted the first ever vegan cooking show on actual, REAL television, and has a list of celebrity clients longer than my left arm (which incidentally is 2 inches longer than my right arm, it’s true). Jason brings a sublime fusion of food and humor, focusing on whole foods and big flavors as the author of his debut book Eaternity: More Than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Life.
WIN a copy of EATERNITY! Simply sign up for my email list by 11:59 p.m. PST on Friday, April 22, 2016 and you're automatically entered in the drawing to win a copy of your very own. And don't worry if you're already on my email list...that just means you're already entered! Sign up HERE! **U.S. RESIDENTS ONLY**
salted caramel waffles
Makes 4 waffles
The primal reaction most people have to these waffles looks something like an out-of-
body experience: heads back, mouth curled into a blissful grin, and lots of deep, guttural
“mmmmmm” noises. The crispy, chewy, fluffy texture of these waffles is pure Heaven,
while the salted caramel sauce takes it over the top in terms of sweetness. The
macadamia nuts in the caramel sauce are one of nature’s most masterful mood
boosters. These little heart-healthy Hawaiian treasures are rich in thiamine as well as
folate, making them a great mood-boosting and stress-reducing food. Serve this at your
next brunch, and your friends will love you forever. Seriously, you’ll need restraining
1 cup macadamia nuts, soaked 2 hours
1/4 cup coconut milk
1/2 cup coconut nectar
2 teaspoons yacon syrup or maple syrup
1/4 teaspoon vanilla extract
2 teaspoons mesquite powder
1/2 teaspoon sea salt
1/8 teaspoon ground cardamom
1 cup gluten-free waffle/pancake mix
1 tablespoon golden flaxseed, ground
1 teaspoon ground cinnamon
1 tablespoon vegan vanilla protein powder (optional)
1 cup coconut milk
1 tablespoon organic virgin coconut oil
1/4 cup fine coconut shreds
1/2 cup vegan chocolate chips, preferably stevia sweetened
1/2 cup sliced banana
1/2 cup sliced strawberries
Preheat a two-sided waffle iron.
To make the caramel sauce: blend all ingredients in a high-speed blender for 40
seconds until ultra smooth, dense, and creamy.
To make the waffles: combine all dry ingredients in a medium mixing bowl and whisk
well. Add the coconut milk and combine with a large mixing spoon until you get a
smooth, yet slightly lumpy batter. Let sit for 5 minutes.
Lightly coat the hot waffle iron with coconut oil and pour the waffle batter into the
grooves. When the grooves are fully covered, close the waffle iron and cook for about 5
minutes. Before removing, check to see that your waffle is a nice golden-brown color
and cook a little longer if needed to achieve perfect crispiness. Continue the steps until
all the remaining batter has been used.
Layer each waffle with toppings and drizzle with salted caramel sauce. Serve.
I first tasted Gardein Sweet and Sour Porkless Bites at the Natural Products Expo two years ago, and I was blown away. They were among the top 2 or three items I tasted that year, and couldn't wait until they hit stores. These little morsels are perfectly meaty and delicious, with a light and crisp coating, and the sauce has a nice balance of sweet and spicy. They are totally delectable if you prepare them as instructed by the packaging, and serve over some rice...buuuuut...I have a habit of trying to make soup out of just about everything (because, SOUP4LIFE!!!!). So I made hot and sour porkless wonton soup.
I know you know, but if, maybe, you didn't know, Gardein makes delicious, convenient and healthier versions of the foods we all love to eat. These meat-free foods are better for your body and better for the planet. Made with non-GMO soy and wheat, ancient grains and veggies, it provides the taste, texture, and protein content of meat but with less calories, less fat and no cholesterol. Now on to the soup!!
1 package Gardein Sweet and Sour Porkless Bites (sauce thawed according to package instructions)
2 teaspoons refined coconut oil
2 scallions, thinly sliced on a bias, divided
1/2 teaspoon sesame oil
18-20 wonton wrappers
8 cups chicken style broth
salt and pepper to taste
1/2 to 1 tablespoon seasoned rice vinegar
In a wide skillet, heat coconut, or other high heat oil to medium-high and add the frozen porkless bites. Spread them out in the pan so none of them are touching, and allow them to brown on one side for 3 to 4 minutes. Gently toss to get all sides brown, another 5 to 6 minutes. Remove from pan and let drain on a paper towel-lined plate. Let cool, then finely mince, or chop finely in a food processor.
Place the ground "pork" in a mixing bowl and add 1/2 of the sliced scallions and the sesame oil. Mix to combine and season with salt and pepper to taste. This is your wonton filling.
Now it's time to make the wontons and the broth. Add the broth and sweet and sour sauce that came with the Porkless Bites to a pot and bring to a simmer. Allow to gently simmer while you make the wontons. I used a little less than a tablespoon of filling per wonton, and I got 20 pieces.
Make sure your wontons are vegan, sometimes they have egg whites in them. The Dynasty brand is vegan. So here are a couple good demonstrations on how to wrap up the wontons. Just do it like this so I don't have to explain the whole thing.
With your wontons made, gently drop them into the simmering (not boiling) broth. Let them cook about 3 minutes, until they float. Gently remove the wontons from the broth with a slotted spoon and distribute them evenly into 4 bowls. Season the broth with salt, pepper and 1/2 to 1 tablespoon of seasoned rice vinegar, to taste. Ladle the broth into the bowls over the wontons, and garnish with the remaining sliced scallions.
Click the Pic to Get Yourself a BUCK OFF Any Gardein Product
Talking vegan protein power with best selling author Terry Hope Romero. She is the best-selling author of a plethora of cookbooks, including Vegan Eats World, Viva Vegan! and Salad Samurai. Her brand new book Protein Ninja helps you power through your day with 100 hearty plant based recipes that pack a protein punch. In today’s interview we’ll finally find out where vegans get their protein, and Terry will tell us what her future books will be titled when she runs out of Japanese warriors.
Terry's Important Links
recipe from protein ninja
White Bean and Cashew Ricotta Toast
MAKES: ABOUT 2. CUPS SPREAD
TIME: LESS THAN 30 MINUTES
I’m probably pushing the boundaries of what can be called a ricotta, but this satisfies my craving for a mellow, creamy spread without the usual help of tofu that plays well with fresh toppings, such as baby kale, arugula, and thinly sliced tomatoes or radishes or cucumber. Or go bold and use it as a base for sweet toast, too: sliced strawberries and chopped fresh mint, or a swirl of almond
butter, chopped dates, and a dusting of cinnamon.
½ cup unroasted cashew pieces
1/2 cup hot tap water
1 (16-ounce) can cannellini beans or navy beans, well drained and rinsed
2 teaspoons mild flavored olive oil
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon agave nectar
½ teaspoon salt
Hot whole-grain or sourdough toast
Baby kale leaves
Diced cherry tomatoes
Ground sweet paprika
Freshly ground black pepper
Thinly sliced strawberries
Fresh mint leaves
Date syrup or pure maple syrup
Pink sea salt
1. Make the spread: In a small bowl, combine the cashew pieces with hot water and soak for at least 20 minutes, or until the cashews are tender. Set aside 1 tablespoon of the soaking water and drain away the rest.
2. In a food processor, blend the drained cashews and the reserved soaking water into a thick, slightly grainy paste. Add the beans, olive oil, lemon juice, agave nectar, and salt. Pulse into a thick mixture, occasionally stopping to scrape down the sides of the processor bowl. Don’t overblend; it’s preferable that this have a somewhat grainy texture. Taste and add a pinch more salt, sugar, or lemon juice, if desired.
3. Use immediately, or chill for at least 30 minutes for the flavors to develop.
4. Slather over hot toast and top with either the savory or sweet garnishes.
From Protein Ninja: Power Through Your Day with 100 Hearty Plant-Based Recipes that Pack a Protein Punch by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.
Veganism's evolution, spirutuality, atheism, weight battles, raising vegan kids, and are we too clever for our own good? PLUS a new vegan trade association, and Beyond Meat is rolling out some new products.
Click on the pics to get Victoria's books!
Main Street Vegan Podcast
additional show notes
Victoria's Lentil-Spud Burgers
Sometimes you just want a burger. While the sensational vegan burgers in the freezer at your supermarket and natural foods store can be dead (well, not dead…) ringers for beef burgers, you can make your own in no time and for almost no money. These don’t have the meaty texture of commercial veggie burgers, but they have a nice “burger and fries” familiarity since the potato is right in the patty. And the longer you’re vegan, the more you’ll look for what’s on your bun to be flavorful and fresh, but not necessarily look or taste like meat.
2 Tbls. olive oil
2 cloves minced garlic
1 cup cooked lentils
1 cup steamed or baked potato, mashed with peel
¼ cup vegetable broth
1 cup whole-wheat Panko breadcrumbs (Ian’s is one brand) or cracker crumbs
1 tsp. dried chives
½ tsp. dried parsley
½ tsp. dried oregano
½ tsp. dried basil
Salt and pepper to taste
Preheat oven to 350°F. In a small skillet sauté the garlic in 1 Tbls. of the
olive oil until soft.
Put lentils, potatoes, broth, crumbs, and seasonings into a bowl; add the sautéed garlic and any oil leftover oil from the skillet; and mash everything with a fork until smooth. Form this “dough” into ½-inch-thick patties. Place on a lightly oiled or nonstick baking sheet and bake for 30 to 35 minutes, turning patties halfway through cooking time.
Makes 4 medium or 6 small patties. Serve on whole-grain buns with
lettuce and tomato slices, or over steamed greens.
· For a faster meal, you can pan-fry the patties.
· To make this an oil-free recipe, steam-fry the garlic in water, broth, or cooking wine.
expo west recap
Follow Your Heart was showcasing their vegan egg with breakfast burritos, lemon poppyseed muffins, and an amazing quiche with spinach, caramelized onions, and their new parmesan. The recipes were created by Jenny and heather from Spork Foods. Follow your heart is also releasing gluten free breads, and tortillas, both of which were exceptional.
Miyoko's Kitchen was featuring all of their products, and focusing on the fresh mozzarella and the cultured butter, for which they won the Nexty award, which is one of the big awards at expo west.
There's a smaller company out of Scotland called Sheese that also makes cheeses. I haven't heard of them before, and they just had a small booth, but their cheeses were incredible! Especially their feta and bleu cheese. Two cheeses we vegans don't have very good versions of yet.
Daiya released a new line of dressings, consisting of ranch, caesar, and bleu cheese. These were all very very good, and the bleu cheese was pretty spot on. I'd like to add some of those Sheese crumbles in there, and you wouldn't know it was vegan. It's seriously that good. They also released some new frozen pizzas. One was a white pizza with a white bean creamy sauce and mushrooms, that one was just ok. Kind of bland. They also released a pepperoni pizza that was terrific. Well the pepperoni was terrific. A bite of the pizza without the pepperoni was just so so, plus I don't love the gluten free crust (but I don't think I'd like any gluten free crust...Just give me the gluten god damnit!). The pepperoni was the best I've had.
One of the breakout products for me was the Gardein breakfast scramble pockets. These are like hot pockets. There is sausage, with the follow your heart egg, daiya cheese, spinach and peppers. It was perfect. It had just the right ratio of ingredients, and the dough was soft and chewy. I will abosolutely buy these when they hit shelves in September. On the other hand their pepperoni pizza pockets weren't that great. The sauce was a little too sweet, and the pepperoni didn't taste all that good. I didn't love it. They had frozen skillet meals. A penne with sausage, and a fried rice dish. You just pour them frozen into a pan, and 7 minutes later dinner is ready. While these were not as good as if you made them at home, they are a great convenience food for busy parents always on the go. Like me!
Dandies has a new marshmallow mini coming out that is peppermint flavored which I can't wait to play with. Those were great!
Uptons has some new jackfruit flavors and a burger. The thai curry jackfruit was ok, I wasn't crazy about it, but their carnitas is still awesome. And their new burger patty was really really good.
Probably the standout for me, and my favorite new product that I didn't already know about or haven't already tasted was Fabanaise by Sir Kensintons. It's a vegan mayo made with aquafaba. It's got great tang, and is lighter than the other vegan mayos out there. I can't wait to get my hands on some more
Hail Merry's mini tarts were also pretty incredible.
I was also introduced to a company called Bolani which makes these middle eastern stuffed flatbreads and pestos, and entrees. I have seen their products many times and I always assumed they weren't vegan. It's not prominent on the packaging, but everything except for their yogurt sauce is vegan. And it's all really delicious. The flatbreads are these flaky folded over half moons stuffed with spinach, pumpkin, potatoes or lentils. They are pretty tasty on their own, but when you top them with one of their pestos like the sweet jalapeno, eggplant or cilantro pesto they really shine. Their fresh entrees are also quite good. Roasted butternut squash had a unique blend of spices, and the eggplant was well prepared. Their spinach rice pilaf was ok, I didn't love it, but it worked with the other dishes, especially with some pesto thrown on top. These guys are in Safeway, Costco, Whole Foods and other specialty markets. I even see them at my farmer's market.
My snapchats from ExpoWest. Follow me on the snapchat app. I'm "thesexyvegan" there.
Slide show of crappy pics I took at Expo West
vegan street fair
Following the record success of the first Vegan Street Fair in 2015, organizers have returned to the North Hollywood streets with three times the square footage to accommodate the masses interested in vegan eats with a few new improvements. Last year’s event garnered over 9,000 attendees and this year, organizers are prepared for the masses with three times the space, six times the food ticket lines, and over double the vendors of last year. “After the unprecedented turnout of our first event in NoHo despite the hail, it became clear that vegans and non-vegans alike share an unwavering love for vegan food,” says founder Jessica Schoech. “We just want people to have fun while eating vegan food,” she says, “and now that we know the demand is there, we’ve
upgraded to a larger venue space to accommodate everyone.”
The annual family-friendly vegan food celebration where local vegan and vegan-friendly restaurants and vendors come together to serve vegan eats all in one place boasts free entrance, bite-sized items, and easy access to public transportation. The event takes place on Sunday, March 20st, 2016 from 11am-7pm on 11223 Chandler Boulevard between Lankershim Blvd and Vineland Ave next to the North Hollywood Metro Red Line.
Vegan Street Fair will be hosting over 100 booths on over a half mile in the NoHo Arts District. Vendors will be selling vegan themed apparel, corn dogs, pizza, sushi, soft serve, cupcakes, juices, and a wide array of other animal free items. In addition to the $3 or less bites, Vegan Street Fair has added an optional Big Plate Special for attendees eager to eat more than just a small bite valued at more than $3. Other improvements include over 30 ticket lines, a VIP ticket that acts as a fast pass for front of the line food and beverage access, free water for all attendees provided by Aguavida Premium Water, and clear signage highlighting vendor names, menu items, and allergy information. Some tips for enjoying VSF include arriving early, bringing cash only for food tickets, taking public transportation, and sharing bites and big plates with friends.
About the organizers
Vegan wife and husband team Jessica and Ken Schoech have traveled the country in search of the best vegan eats and events. In the process, Jessica crafted the idea for Vegan Street Fair when she began to feel nostalgic over the street fairs of her hometown in New York City. The duo decided to take their experience in live and reality TV production and put it into practice with live events. Vegan Street Fair was the first large scale event that they had undertaken and its success became the cornerstone of an event organization that plans to spread as far east as Jessica’s hometown of New York later this year. For now, the couple is busy with events and their two vegan sons. They hope to make Vegan Street Fair a bi-coastal event and encourage vegans and non-vegans to enjoy the food, atmosphere, and family-friendly environment on either coast.
To learn more about this event, please contact
Event Page- http://bit.ly/VSF2016
The 2016 list of vendors can be found at http://bit.ly/vendorlinks2016, including A Savory Twist, AFC Soy Foods, Aguavida Premium Water, Baby Love Sweetery, Bai, BeetxBeet, Best Gumbo in the Hood, Better Bean Co, Big Earth Café, Blue Window, BullDog Brewery, Califia Farms, Casa de Brisa, Casa Coqui, Charlie’s Brownies, Clean South, Coconut Delight, Compassion Co, Cool Plant Foods, Cup My Cakez, Divine Dips Ice Crème Truck, Dogs of Service, Donut Friend, Dreamy Creations Cupcake Truck, Driftwood Magazine, Earlez Grille, EarthCoco, Falasophy, The Federal Bar, Fermalife, Freedom Bar, Giggle, Gourmet Genie, Guerilla Wearfare, Happy Elephant Vegan, Heidi Hi Organics, H.O.P.E. House Foods America, How Do You Roll, Hugo’s Tacos, Humane Project, Ihsan’s Falafel, India Jones Chow Truck, Jamaica’s Cakes, Jamba Juice, Jaycelab, Karl’s Keifer, Kelly’s Croutons, Krimsey’s, Kuli Kuli Inc, Les Beaux Chocolats, Mama’s International Tamales, Marley Beverage Company, Meaningful Paws, Millie’s Gelato, Nom Eats Food Truck, Oh Kale Yeah Tees, Carla Lee’s NutBurgers, One Veg World, Orga Foods, Orgain, Pies by Domonic, Pomegranate, Wild Pops, Proper’s Pickle, Pulp Pantry, R.E.A.L. Foods, Ridiculous Baking Co., Rustichella, Sage, Shakti, Shojin, Skynny Kitchen, Southern Fried Vegan, Subzero, Sugar Free Markets, SunCafe Organic, T-Voni, The Herbivore Clothing Company, The Karma Baker, The Sanctuary at Soledad Goats, The Shugah Mama, Todo Verde, Treats by B, True Earth Juicery, Uncle Eddie’s Vegan Cookies, Unhealthy Vegan Shop, Veg Kids, VegNews Magazine, Vegan Camp, Vegan Pizza, Vegans Rock Apparel, Vegetaryn, Victoria Johnson-Mikell Pastries, Viva Los Cupcakes, Yoga-urt, Young Scent, Yvonne’s Deliciously Vegan, and more.
The latest and greatest from the VeganFoodShare YouTube Channel. My profile of my favorite eatery in L.A.: Samosa House. There will be more vids soon featuring my adventures at Expo West coming from Vegan Food Share. Stay tuned...stay very tuned.
We vegans have it good. We are compelled to expand our palates beyond the standard american diet, and experience a plethora of fruits, veggies, legumes, nuts, and seeds, that we may not have otherwise explored. And as our packaged foods become more and more sophisticated, we are also able to have vegan meats, cheeses, and even eggs that would fool any omnivore. And of course we have milks. So, so many milks.
When I first became vegan there weren't all that many widely available vegan milks. I basically had soy, almond, and rice to choose from. In my early tastings I landed on almond milk as my favorite. While it wasn't as luscious as soy milk, it didn't have that soy-beany after-taste, and it was slightly more rich than rice milk.
Through all these years, I was still on the almond milk. Since I never was one to just drink a glass of milk, I would get the plain, unsweetened variety. It works fine in cereals, since they usually have their own sweetness, and it works in savory cooking as well, but I would never want to drink a glass of it. Nor would I drink the unsweetened versions of any of the numerous vegan milks on the market now.
The first time I tasted SunCoast Gold's Macadamia Nut Milk, having not first studied the package closely, I actually thought I was drinking the original, sweetened version, as it was so darn tasty. Then, with a tinge of skepticism, I thought to myself, "O.K. here we go, now let's try this unsweetened one." That's when I realized the one I tasted first WAS the unsweetened one.
My skepticism turned to excitement as I took a gulp (right out of the container, because no one was watching) of the second container, and my taste buds were treated to an amplified version of the already deliciously nutty and rich unsweetened macadamia milk.
The textures of vegan milks range from chalky to watery with most of them being on the extreme (unpleasant) ends of that spectrum. And until I tasted SunCoast Gold's Macadamia Milk, I thought that soy milk was the best texture-wise in terms of resembling cow's milk. But this macadamia milk, blows soy out of the water. It coats the tongue and throat nicely as it goes down bringing back all those memories of taking down an ice cold glass of milk on a hot day.
This is my new go-to milk for pancakes and waffles, plus it adds a boost of potassium to my post workout smoothie..since working out is a thing that I do now. The unsweetened version makes rich curries, and luscious cream sauces, and is pretty darn delicious drinking it on it's own. If you have a Kroger grocery store nearby you can get SunCoast Gold Macadamia Nut Milk there. Here is a store locator in case you're not near a Korger: www.macmilk.com.au/store-locator
Be sure to follow SunCoast Gold on their social media pages:
[INSTAGRAM CONTEST] WIN A MONTH'S WORTH OF MAC MILK
I have posted the photo below on instagram. Go and take a screen shot of it, or use one of the reposting apps, and post this picture to your instagram profile and use the following tags:
Have your post up by 11:59 p.m. this Sunday March 20th, 2016, and you will be entered in a drawing to win a month's supply of SunCoast Gold's Macadamia Milk, a tote bag, and recipe booklet. You must live in the United States or Canada to be eligible to win.
This post is sponsored by SunCoast Gold Macadamia Milk, however, all opinions are my own.
Emily von Euw is the creator of the award-winning food blog, This Rawsome Vegan Life and author of the best-selling raw, vegan, gluten-free desserts cookbook, Rawsome Vegan Baking, and 100 Best Juices, Smoothies and Healthy Snacks. When she’s not writing cookbooks, making recipes for the blog or studying history at university she can be found singing out of tune to Mariah Carey in the forest, crying with joy when she thinks of baby pigs, and devouring all the sweet potatoes in sight. Her new book the Rawsome Vegan Cookbook is a balance of Raw and Lightly-cooked gluten free plant based meals for healthy living, and now she is talking to me... again!...from CANADA!
Emily's Important Links
Preview of the 100th issue of VegNews Magazine. Subscribe HERE!
Chicken style seitan from Vegan Under Pressure.
Pressure cooked tomatillo salsa on a quesadilla with my pressure cooked cheese sauce.
Creamy Miso Soup with Baby Shitake Mushrooms + Sea Vegetables
I basically inhaled this so it’s a miracle I was able to snap some photos of the bowl before it was empty. Try to find organic, locally grown mushrooms - I get mine from the farmers market - because their texture and flavour makes all the difference. The kelp and dulse (greens from the sea) add natural saltiness and deep notes to the earthiness of the shrooms.
2 cups baby shitake mushrooms
1 teaspoon extra virgin olive oil
1 teaspoon gluten-free tamari
1 teaspoon fresh lemon juice
Creamy miso soup:
1/4 cup pine nuts
2 tablespoons hulled hemp seeds
2 tablespoons white sesame seeds
2 tablespoons miso paste
1/2 teaspoon dried dill
1/2 teaspoon ginger powder
1/2 teaspoon kelp granules
2 cups hot water
2 sprigs fresh parsley
1 teaspoon white sesame seeds
1/2 teaspoon dulse flakes
To prepare the mushrooms: slice them thinly then toss with the olive oil, tamari and lemon juice. Let them sit somewhere warm for 30 minutes so they can marinate.
To make the soup base: blend all the ingredients until smooth. If you want it super smooth, strain through cheeze cloth or a nut milk bag. Scoop the mushrooms into bowls, then pour the soup over them and garnish with parsley, dulse flakes and sesame seeds.
Jill Nussinow also known as The Veggie Queen, has taught plant-based, whole foods cooking for more than 25 years. A pressure-cooking authority, Jill is the author of multiple cookbooks, she’s also a culinary educator, pressure cooking expert, alternative registered dietitian, consultant and speaker. Her new book Vegan Under Pressure boasts perfect vegan meals made quick and easy in your pressure cooker, and now she’s talking to me!
Jills Important Links:
Made this post on instagram the other day when I saw a vegan book on full display at my local 24 Hour Fitness. Feel free to share your thoughts in the comments.
The Ethiopian collard green dish called "Gomen" from Jill's book. This was so easy and amazing!
My eggplant parm saga in video format!!! There are 4 videos total. Enjoy!
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission ofHoughton Mifflin Harcourt. All rights reserved.Author/Recipe photo © Lauren Volo.
Red Lentil, Sweet Potato, and Hemp Burgers
Makes 8 to 10 burgers
When I first made these burgers, in a class I was teaching, everyone loved the flavor, but also that theywere packed with nutrition. I have to agree that they are mighty tasty, and they are easy to make for aquick weeknight meal. If you do not like curry, season instead with a tablespoon of Salt-Free Spicy Mix,store bought all-purpose seasoning, or your favorite blend; smoked paprika and cumin would work as well.
1 cup minced onion
2 teaspoons grated fresh ginger
1 cup minced mushrooms, such as shiitake (stems removed) or crimini
1 cup red lentils, rinsed and picked over
1½ sweet potatoes, peeled and cut into large pieces (1 medium)
2¼ cups vegetable stock
Vegetable cooking spray, optional
¼ cup hemp seeds
¼ cup finely chopped fresh flatleaf parsley
¼ cup finely chopped cilantro
1 tablespoon curry powder
1 cup “baby” or quick oats
1 to 4 tablespoons brown rice flour, if needed
1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion,ginger, and mushrooms and dry sauté for 2 to 3 minutes. Add the lentils, sweet potatoes, and stock.
2. Lock on the lid. Bring to high pressure; cook for 6 minutes. Let the pressure come down naturally.Carefully remove the lid, tilting it away from you. Transfer the lentil mixture to a large bowl and letstand until cool enough to handle, at least 15 minutes.
3. Heat the oven to 375°F. Line a baking sheet with parchment paper and spray with cooking spray, ifdesired; or line the sheet with a silicone baking mat.
4. When the lentil mixture is cool, mash it with a potato masher or a fork. Stir in the hemp seeds,parsley, cilantro, and curry powder. Stir in the oats. The mixture should come together and form a thickpaste; if it is too wet, add brown rice flour by the tablespoon, as necessary.
5. With wet hands, form into 8 to 10 patties and place on the prepared baking sheet. Bake for 10minutes. Turn the burgers and bake for another 10 minutes, until they are firm and brown.
6. Let cool for a few minutes. Serve immediately, refrigerate, or freeze for up to 3 month
Ask me a question with your voice!
Sexy Vegan Radidio Podcast [previous episode]
Emily Von Euw: The Rawsome Vegan Cookbook
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Brian L. Patton is a vegan chef and author of The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude, and The Sexy Vegan's Happy Hour at Home. Sharing tips, recipes, and interviews with prominent vegan chefs, authors, and foodie-type peoples.