Tuesday, October 30, 2007

Zuppa Toscana

So, i'll be the first to admit that there's not anything really Tuscan about this recipe. However, i was trying to recreate Olive Garden's Toscana soup, so i thought since i changed most of the ingredients, i might as well keep some of the name. Although, there's not much Tuscany in their recipe either. In any case, it turned out great, i highly recommend this dish for those dark cold nights of winter.

Zuppa Toscana
2 tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced or pressed
2-3 small white potatoes, cubed
2 tofurkey italian spiced sausages, small cubed or crumbled (or whatever you like for a sausage substitute)
1/2 tsp red pepper flakes, or more if you like it spicy
1 pinch kosher salt
5 cups of water + boullion or 5 cups of stock
1 cup soymilk
2 tbsp earth balance
4 large bunches of kale, sliced relatively thin

1) Cook chopped onion, garlic, and cubed italian sausage over medium heat in the olive oil with the red pepper flakes and salt till onion is translucent and garlic is fragrant.
1) Add diced potatoes and stir, cooking for 2 minutes.
3) Add the water and boullion, or 5 cups of broth, whichever you are using.
4) Bring mixture to a boil, reduce to a simmer and coook for 20 minutes.
5) Add in the soymilk and earth balance and heat through.
6) Toss in the chopped kale and cook for 2-3 minutes, stirring.
-Serve immediately in big bowls with some crusty bread-

- I find that the italian tofurkey sausage has enough spices, but if you don't want spicy, leave the peppers out. Be sure to add the salt though, even just a pinch makes a world of difference.
- Sometimes 6 cups of liquid is too much, so you can just simmer the soup on low to reduce some of the liquid to your tastes.
- Usually this soup isn't as great the next day since the kale gets all greenish/brown from the breaking down of cell walls, so i suggest cooking a large pot of it to share with family, or halving the recipe for a smaller amount.

Sunday, October 21, 2007

'More Than Just Pasta' Salad

This pasta salad makes veggies the main dish. With persimmon and chopped kale, it's more than just your average potluck pasta salad.

1 red bell pepper, minced
1 roma tomato, chopped
2 persian cucumber (or 1/2 regular cucumber), chopped
1 carrot, grated
2 kale stalks, chopped
2 persimmon, cubed
3 cups rotini pasta, cooked
1/4 cup chopped walnuts

1/3 cup good quality olive oil
1/3 cup good quality balsamic vinegar
1 tbsp vegenaise (optional)
1/2 tsp salt (or to taste)
1/2 tsp vegan sugar (or to taste)
1/2 tsp black pepper (or to taste)

1) Chop all veggies and cook pasta.
2) Blend the dressing together till glossy and creamy.
3) Toss the pasta and veggies together with 1/2 of the dressing.
4) Pour second 1/2 of dressing and toss right before serving.

I love adding some dried cranberries or sprinkling some ground flax on the top. This was the perfect post-yoga dish.

Tuesday, October 9, 2007

Vegan Resources and Information

Want to be better informed? Looking for nutritional advice? More info on veganism, fun facts and the TRUTH about vegans? Check out these amazing sites!

International Vegetarian Union
The Vegetarian Resource Group
Tree Hugger
Veg Blog
Veg Family Magazine Online
Vegan Health Organization
Vegan Outreach
Vegan Porn (Don't be fooled, it's just NEWS!)
Vegan Society
Vegan Wolf (Great list of ingredients to avoid)
Vegan World Order

Monday, October 8, 2007

Vegan Shopping

Vegan shopping is the best! Get that check book ready!

Alternative Outfitters
Herbivore Clothing
Secret Society of Vegans (Shhh!)
Vegan Essentials

Sunday, October 7, 2007

Vegan Product Reviews

We all see them in the supermarket, and i've got the balls to try them. Some are great, some are not so great, but i try to be honest!
HIT= must have
MISS= save your $$
RISK= buyer beware

Book: La Dolce Vegan
Follow Your Heart: Original Vegenaise
Galaxy Foods: Rice Slices
Tofutti: Better Than Cream Cheese
Tofutti: Better Than Cream Cheese (Non-Hydrogenated)
Tofutti: Better Than Sour Cream
Earth Balance: Buttery Spread

Vegan Friendly Restaurants

With veggie and vegan eating on the rise, i can't possibly list them all! Use these great resources to find veggie, vegan, and vegan friendly eats!

Happy Cow
Veg Dining
Veg Guide
Vegetarian Reource Group

Friday, October 5, 2007

Vegan Recipe Site Index

These sites are non-blog, vegan recipe overload! Deeeeelicous!

Random Girl
The Cat Tea Corner
The Post Punk Kitchen
Squirrel's Vegan Kitchen
Veg Cooking Database
Veg Family Magazine's Recipie Index
Veg Web
Vegan Cooking
Vegan Chef
Vegan Food
Vegan Wolf
Vegan World Order
Vegetarian Women (vegan adaptable)

Thursday, October 4, 2007

Vegan Blog Index

WOW! We have such an amazing vegan community, keep it coming guys!

A Decadent Conspiracy
B36 Kitchen
Beans and Greens
Bean Vegan
Candi's Vegan Photo Journal
Cooking With Roxy
Celine Yum
Cheezy Vegan
Don't Get Mad, Get Vegan
Eat Peace Please
Eats Like A Bird
Food Snob (vegan baker)
Fueled By Popcorn
Have Cake, Will Travel
Kaji's Mom (vegan transition)
Let's Get Sconed
Live It Up Vegan
Megan the Vegan
Notes From the Vegan Feast Kitchen
Savoring the Moment
Shmooed Food
Speed Vegan
Supper and the Single Girl
The Fat Free Vegan
The Vegan Diet
Tofu N Sproutz
Tropical Vegetarian Family
Two Peas, No Pod
Veg Bitch
Vegan Cook-Along
Vegan Ice Cream
Vegan Lunch Box
Vegan Yum Yum
Vegan Vice
Vivacious Vegan
Voluptuous Vegans
What do vegan's eat?
What the hell does a vegan eat anyway?
Yeah, that Vegan Sh*t!

Pineapple Upside-Down Cake

Our BBQ a few weeks ago was a blast, and i've had the idea for a pineapple upside down cake with buttercream frosting rolling around in my head. What a great vegan treat to top the non-vegan meats (my friends are omnis). I won't tease anymore, so the recipe follows below!

Pineapple Upside-Down Cake

1 1/4 cups flour (i used 1 cup white and 1/4 whole wheat)
1/2 cup vegan sugar (i used turbinado)
3 tbsp brown sugar
1 tsp baking soda
1/2 tsp salt
1 bottle of maraschino cherries or 6-8 real cherries (pitted)
1 20 oz can pineapple slices in unsweetened pineapple juice
1 cup pineapple juice reserved from can of slices
1/3 cup unsweetened applesauce
1 tbsp white vinegar
1 spring-form pan or angel food cake pan
non-stick spray (or whatever you use)

1) Preheat oven to 350 degrees.
2) Mix together flour, sugar, baking soda, salt, and set aside.
3) In separate bowl, mix pineapple juice, applesauce, and vinegar.
4) Take pan and spray with non-stick spray all the way up the sides too.
5) Lay pineapple rounds in a design on the bottom of the pan (this will be the top, so make it look pretty! Cut pineapple slices into chunks and arrange around whole slices for extra pineapple-ocity.
6) Take cherries and arrange in pineapple holes and evenly through the top so every slice gets some.
7) Sprinkle pineapple and cherries evenly with brown sugar.
8) Quickly mix the wet ingredients with the dry. Batter will foam up nicely.
9) Pour into pan immediately and bake for about 30-35 minutes or till center is firm.

And yes, my cake is in a frying pan, i forgot that i hadn't a platter large enough to serve it. Ghetto vegan AWAY!

Tuesday, October 2, 2007



Roasted Garlic Hummus


Sheppie Pie
Crispy Sweet & Sour Seitan (Vegan Yum Yum)

'More Than Just Pasta' Salad
Noodle Casserole

Cream of Broccoli Soup
Zuppa Toscana

Thick and Hearty Cornbread

Pineapple Upside Down cake
Rice Puddin'

The Seitan O Greatness (The Post Punk Kitchen)
Creamcheese Frosting
MmmMmm Gravy

Monday, October 1, 2007


Can i know more about you?
Uh, sure? I was born and raised in Hawaii, and came to California for college in 2001. I grad in 2005 and decided to stay here for a while. I live in Pasadena, LA, CA, with my wonderful boyfriend and crazy kitty. I love to cook, and sing opera loudly while doing it. I became a veggie when i started working for Greenpeace in 2005. I became vegan early in 2007 and it's been wonderful! I have a BA in British Literature from Occidental College, work at a yoga studio, am a freelance editor and writer, and sing professionally with the Angeles Chorale. And my pin # is ****.

Why are you vegan?
Ahh the ULTIMATE question... I'll keep it short, but i must preface it by saying that I do not belive it is wrong to eat animals, i believe it's OK to eat animals. BUT, and that's a BIG BUT, i am not ok with the way animals are treated in the meat industry. Phisiologically humans are designed to eat meat, AND plants, but i don't agree with the quantity of meat and the quality of conditions the animals are forced to live in order to provide it. Until we can learn to treat all animals ethically, including the ones we choose to eat, i will NOT eat them ot use their products!

How can i get on your links list?
Recipies are the key, i want my site to have something you see and can make immediately. If you have a vegan blog/site with recipies, just email me and after reviewing the recipies (i.e. if they look good) i'll add you to the list! If you have a veggie blog that can be adapted to vegan (most can using simple ingredients, egg replacers and such) then email, i'll take a look and add you!