WayFare Hickory Cheddar Spread

Category : Food & Beverages

The other day I picked up the WayFare Hickory (vegan) Cheddar spreadable “cheese” at Whole Foods and I’m in love!  It’s so good!  I’ve been enjoying it on some nice whole grain wheat crackers.  The consistency is thick but still easy to spread and the flavor is great – even my cheese eating husband said it was decent!  This is going to be a new staple in my fridge for snacking!  I’m looking forward to trying the other flavors.

Festive Shoes

Category : Shopping

I’m in search of a festive outfit or two for the holidays and of course with that goes shoes!  Finding vegan friendly shoes in mainstream stores can be tough.  I don’t mind ordering shoes online but I do love to be able to go into the store and try them on – it just saves me from having to return the wrong size and then hope the other size fits.  There aren’t too many places a vegan girl can shop for shoes but Macy’s carries the Madden Girl line which are typically vegan and cheap!.  These are adorable…

Madden Girl Toriie - only $49.95!!!

They’re satin with man made soles so they appear to be vegan.  I love the sparkly detail on the platform – makes them fun festive without being over the top.  I think I might go try them on!  I love all three color options but black is so versatile…the pink and red ones are super fun though…hmmm…check out these high heels for yourself!  They might be on the high side for me but then again, they’re reasonably priced and it’s not like I’m looking to wear them to work – I can handle a little pain for an evening here and there

  Paired with a fun sparkly skirt and sweater they’ll help to make the perfect outfit for my holiday party this weekend.  Now that the important stuff is sorted out I need to get working on the menu!

Lula’s Sweet Apothecary – NYC

Category : Dining Out

I’d have to say my favorite part of my weekend in New York City was visiting Lula’s Sweet Apothecary. I was in absolute heaven! The shop is tiny but the selections are vast. It took me forever to decide what I wanted. I had been craving a vanilla malted lately – thinking back on going to Steiner’s Pharmacy in Grand Haven, MI when I was little where I’d get a grilled cheese and vanilla malted. mmmm, sounds so good – I wish I could create a vegan version now – but I need to find where to buy vegan malt powder! Anyway, I was so so excited to find Lula’s has malt powder! But they also have hot fudge brownie sundaes! ugh, the decision was rough! I finally realized I could have a bit of both worlds….I ordered the brownie sundae…it was a warm brownie which I topped with a scoop of mint chip and a scoop of cookies and cream, then added hot fudge, malt powder, whipped cream and a cherry. It was delightful! I can’t even tell you how happy I was to enjoy such a magnificent treat! My sister had a cup of the mint chip and as a non-vegan said it was by far the best ice cream she’d ever had! So it just wasn’t me gushing over it!

I can’t emphasize enough – if you’re ever in NYC you NEED to make it over to Lula’s – it’s well worth the trek and it’s in a super cute neighborhood so do some exploring while you’re there.

Lula’s Sweet Apothecary
516 E 6th Street
New York, NY 10009
 
Sunday 3-10pm
Monday CLOSED
Tuesday – Wednesday 3-10pm
Thursday – Friday – Saturday 3-11:30pm

Pala Pizza – New York

Category : Dining Out

Sunday while in NYC my sister and I went to Pala Pizza in the East Village for some amazing vegan pizza! They have an entire vegan menu and use Daiya cheese! It was insanely difficult to decide what to order but we opted for the funghi e salsiccia. It was a delicious wood fired pizza with veggie sausage, field mushrooms, Daiya mozzarella and hot peppers. That was definitely the best pizza I’ve had in a long time.

The atmosphere was great – super cute place and our server was fantastic. I’d highly recommend it!

not the best photo – it was a bit dark in there and I forgot to turn on my flash!
Pala Pizza
198 Allen Street
New York, NY 10012
212.614.7252

Dun-Well Doughnuts in NYC

Category : Dining Out

Monday morning while waiting for my flight home from NYC I had my first Dun-Well Doughnut. It was so so yummy! It’s been ages since I’ve had a doughnut so I was pretty excited. I purchased it at Lula’s Sweet Apothecary Sunday afternoon – more on that later!! It was very difficult to select a flavor – plain glazed, chai tea, coconut, chocolate with nuts, and a couple of others – I opted for the classic chocolate w/o nuts. By the time my precious chocolate doughnut arrived at LaGuardia it was in rough shape as you can see, but that didn’t change how lovely it tasted…mmm…

Kahlua Pumpkin Squares

Category : Recipes

Back in 1993 I received “Favorite Brand Name Cookie Collection” cookbook for Christmas. One of my favorite things to make from this book was the Kahlua Pumpkin Squares with Praline Topping. My nana especially enjoyed these and I have fond memories of us enjoying these over a cup of tea as an evening treat. The other day I realized I hadn’t had them in years and set out to veganize them.

1 C flour

1/4 C powdered sugar

1/2 C Earth Balance Vegan Buttery Sticks

1 C pumpkin

1 8oz pkg of vegan cream cheese (I usually use tofutti but this time used Galaxy Nutritional Foods brand as I was so excited to see they are also making a chive & garlic version – yea! I don’t have to flavor my own cream cheese now!)

2 T arrowroot powder or corn starch

1/4 C So Delicious French Vanilla Creamer

1/4 C Kahlua (this time I was out so used amaretto – was good but doesn’t compare to using Kahlua!)

1 C chopped walnuts or pecans

1/2 C firmly packed brown sugar

3 T Earth Balance Vegan Buttery Sticks

Preheat oven to 350 degrees. Combine flour and powdered sugar, cut in 1/2 C butter until mixture forms fine crumbs – you can do this right in your 8 inch square pan, press mixture into bottom of pan and bake for 18 minutes or until golden.

Meanwhile, in food processor or blender, puree pumpkin, cream cheese, arrowroot/corn starch, creamer, sugar and Kahlua until smooth. Pour mixture over warm baked crust; return to oven and bake about 25 minutes or until set. Cool, cover and refrigerate.

In small sauce pan melt 3 T butter and combine with nuts and brown sugar. Sprinkle over top just before serving.

 

Why Are You Vegan?

Category : Food & Beverages

I’m reprinting this from Healthy Bitch Daily – today’s email.  I hope they don’t mind but I thought it was well worth sharing.

I became a vegetarian because I loved animals too much to eat them – at age 11!  Now I’m vegan because I love animals to much to see them suffer for me, but there are so many other reasons why eating a plant based diet is better for you and the rest of the world.   

 

Burn, Baby, Burn
It’s 5pm, the sun is setting and your skin is redder than the Bloody Mary in your hand. You’re wishing the handprints on your back were from the pool boy and not from sloppy sunscreen application. Tomorrow is going to hurt like a bitch. So how do you recover from a painful sunburn?
The Spot Remover
When that blotchy skin and dark spot above your lip starts to look like a Marilyn Monroe tribute gone bad, that doesn’t mean you have to head right for the lasers. Sophie Uliano, author of the New York Times Bestseller, Gorgeously Green, and her newest beauty find, Do It Gorgeously, shows HBD how to make an all-natural alpha hydroxy acid mask with ingredients right out of your pantry.
Healthy Happy Hour
With summertime right around the corner, sugary cocktails like margaritas, daiquiris, and mojitos gain more popularity than the high school homecoming queen. Instead, ask the bartender to whip you up something that delivers some health benefits and is lower on calories. Just remember: a few rounds of anything is never good on the love handles [Sigh]

–>

 

Why Are You Vegan?

Posted by Healthy Bitch Daily on Oct 25, 2011

Carnivores are really starting to piss us off.
It’s not exactly news that meat consumption is creating a tragic kingdom for humans and animals alike, but that doesn’t mean we’re not still mad as hell about it. We destroy land to create cattle ranches. We raise cows to feed people. Then, people end up sick and disease-ridden from eating cows.  It’s a vicious cycle and it’s not about to end any time soon.

Staying on the Wagon

Clearly, the choice to become and remain vegan is easy when you consider the facts.

But admit it. There are days you forget why you’re noshing on carrot sticks in your cube when everyone in the office bought greasy burgers for lunch. You feel guilt pangs over wanting pizza. You wish you didn’t have a moral issue with leather boots.

This shit can be hard.

Pep Talk

We get it – which is why we wanted to remind you of the awful, disgusting and horrible reasons to keep your wits about you and stay committed to a cruelty-free lifestyle. We rounded up some mind-boggling reasons to stay meat-free and motivated to kick some carnivore ass.

How do we loathe meat? Let us count the ways…
 


Hunger Pangs

Reason to Rage: At any given time, there are about 20 billion farmed animals on the planet, which is more than three times the total human population. Cattle alone consume a quantity of food equal to the caloric needs of 8.7 billion people, yet they can’t produce nearly enough meat, milk and eggs to feed everyone.

What’s worse? If people ate the plants we feed to factory-farmed animals, there would be more than enough food to eliminate world hunger. Yet, we’d rather slaughter animals cause burgers taste good?

Who Broke Wind?

Reason to Rage: Many people blame automotive and industrial emissions for pollution, climate change and global warming, but livestock farming generates more greenhouse gas emissions than all other sources combined. It’s time to get real about the impact this is having on our environment.

Waste Not, Want Not

Reason to Rage: Animal waste and feed dump more pollutants into our waterways than all other human activities combined.  We may have easy enough access to animal-free food choices, but now we have to worry that our water isn’t vegan? Holy shit.


Land’s End

Reasons to Rage: Meat-based diets require 10-20 times as much land as plant-based diets. Nearly half of the world’s grains and soybeans are fed to animals. Fifty-five square feet of rainforest are destroyed for every quarter-pound hamburger that comes from a cleared rain forest cattle farm. In the past 20 years, Costa Rica (as well as most of Brazil) has lost the majority of its forests to beef cattle ranching. This slash and burn farming is believed to account for 50% of all rain forest destruction. Bring that one up the next time your hubby wants his Big Mac.

Water, Water, Everywhere
 
Reason to Rage: Over half of the water used in the United States goes to beef production. In fact, it takes an average of 2,500 gallons of water to produce a single pound of red meat. With the amount of water it takes to produce one pound of edible animal flesh, farmers can grow up to one hundred pounds of grain. Are you throwing up yet?
 


Animal Torture

 
Reason to Rage: Factory farms often use methods such as genetic manipulation to force modern dairy cows to produce 100 pounds of milk a day – ten times more than they would produce naturally. Male baby cows used for veal are chained by the neck inside crates measuring just two feet wide. They never get to stand up, so their muscles won’t develop and their flesh will remain tender.
 
As we all know, animals are kept alive under the filthy conditions at factory farms by feeding them massive amounts of antibiotics. They are also given hormones and are genetically bred for rapid growth. Hurl.


Sea Sick

 
Reason to Rage: Industrial fishing is also environmentally devastating. Commercial fisheries locate schools of fish using satellite-tracking equipment and cover miles of ocean with gigantic nets that trap everything in their paths. This practice kills millions of animals that simply aren’t valued by the industry, such as sea turtles, dolphins and sea lions. Awesome.
 
Due to over-fishing in the wild, most fish now come from fish farms. Raised in overcrowded caged enclosures, farmed fish live in water that’s infested with bacteria  from a surplus of excrement (i.e., poop). When the fish are ready for market, they are dumped into large mesh cages where they suffocate to death.

Sufficiently pissed? Good. Print this shit out. Leave it on your fridge. Hang it in your office. Also, shove a copy in the faces of those people who make fun of you for eating tofu.

Cream of Cauliflower Soup

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Category : Recipes

The other night I threw together this delicious and super easy vegan cream of cauliflower soup. I love cookbooks but I rarely seem to use them for anything other than baking as I typically create a meal out of what I have on hand. That being said, I don’t have a precise recipe for this soup but that’ll be part of the fun for you – personalize it as you like.

sautee 1/2 onion in olive oil

add in 3/4 head of cauliflower and about 3/4 cup of broth (I used a table spoon or so of miso paste and diluted it in boiling water then added it to the onions and cauliflower), sea salt and fresh ground pepper to taste and cook until soft

while that is cooking chop one or two carrots and sautee in another pan (I used two carrots seeing as Eric is a huge carrot fan – he loved it but I would’ve been happier with just one carrot)

pour mixture into blender add enough non-dairy milk (I used So Delicious Coconut Milk) to get it blend and blend until smooth (or use one of those hand held immersion blenders – I normally do that with soup but this time thought it might be faster to do it all in the blender and sure was)

pour it back into the pot add a bit of garlic powder and a bit of nutritional yeast (I added around 1/4 of a cup) and the sauteed carrots – add more So Delicious Coconut Milk if you want it thinner

I served the soup with a garnish of those fried onions you often see on green bean cassaroles at Thanksgiving and more fresh ground pepper

super easy and great for a cold fall evening

 

Pumpkin Pudding

Category : Recipes

photo and recipe by Kathy at Happy.Healthy.Life

I’m seriously obsessed with this insanely easy pumpkin pudding from Lunch Box Bunch!  It takes 5 minutes to make and calls for only 5 ingredients (silken tofu, salt, maple syrup, pumpkin, pumpkin pie spice and coconut oil optional) tossed in the blender.

Kathy suggests using coconut oil to thicken it - I’m out of coconut oil right now but I have a raw coconut butter so I melted 1/4 cup of that and added it.  Next time I’ll definitely add 1/2 cup in hopes that it sets up a bit more.  It’s not as thick as a traditional pudding is but it’s not too far off and the flavor makes up for that.  If you can hold off eating it until the next day it will be much more set up, if not, it’ll still taste just as good

Thank goodness my Dominick’s had silken tofu on sale for $1 a package – I stocked up so I can make more of this!

Enjoy!!

Easy Vegan Broccoli Quiche

2

Category : Recipes

I’ve been wanting to work on perfecting a vegan quiche as the egg-version used to be one of my favorite things to eat. I got my inspiration from Lunch Box Bunch here, but tried to make it a bit easier for a lazy Saturday morning. I’m sure it would’ve been much better with all the extra time and goodness she put into her version but this was enough to make me happy as it is.  It is smooth and creamy and exactly what I was looking for

Crust (in my Kitchen Aid mixer):

1/2 C Flour

1/4 C flax meal (ground flax seed)

1/4 C corn meal

1/4 C olive oil

1/4 C cold water

1 T Italian Seasoning

1/2 t salt

Press crust into an oiled 9″ round pan and bake at 400 for 10 minutes

In the blender:

1 package silken tofu

1/4 C arrow root

1/2 C dairy free milk (I used So Delicious Coconut Milk)

1/4 shredded vegan cheese (I used Daiya mozzarella)

1 t salt

1/2 t red pepper

1/4 t cumin

1 t garlic powder

1 T vegan parmesan

Pour mixture onto baked crust then add 2 cups chopped frozen broccoli florets (which I pulled out of the freezer the night before to defrost then just chopped them into tiny pieces). Bake at 375 for 45 minutes. Let sit for 10 minutes before serving.