Kati's Vegan Cranberry Oatmeal Cookies

Ingredients:

• 1/2 cup vegan butter spread
  
• 1/2 cup raw sugar
• 1/4 cup maple syrup
  
• 1/2 tsp vanilla
• 1 cup soy milk
• 1 cup flour
• 1/2 tsp baking soda
• 3 cups quick cooking or rolled oatmeal
• 1/2 cup dried cranberries
• 1/2 cup walnut pieces
  

Preparation:

Put together the vegan butter spread and sugars until smooth on stop top or microwave for 1 minute. Add vanilla and soy milk and mix well.

Mix separately: flour, baking soda, and nuts until well mixed, then stir in oats and cranberries.

Mix in dry with wet ingredients.

Spoon 1 1/2 inch balls onto a cookie sheet and bake 10-15 minutes at 350 degrees, or until done.

Serve with soy milk

celeste's cabbage salad

sorry but she don't measure anything....you have to go by tastebuds :)

shredded cabbage

chopped or shredded veggies (can be anything, carrots, celery, cucumber, snow peas, green onion)

dressing: rice vinegar, sugar, salt, toasted sesame oil, lime juice, chili sauce/sriracha, garlic, ginger, pepper

(for one head of cabbage and some veggies - some approx amounts are: 1/4 cup vinegar, 1/4 cup sugar or honey - less if you like it more tart, 1/2 tspn salt, 3 tblsp sesame oil, 1/2 lime, 1 tblsp chili sauce, 2 cloves garlic minced, 1 tblsp grated ginger, pinch of black pepper)

mix together and taste test by dipping a piece of cabbage in...the dressing alone will be strong, but on the cabbage it will be good. mix into veggies until coated, let sit one hour.

you can garnish with basil, mint, cilantro, sesame seeds

Vegan Moroccan Soup

Check this Cold Moroccan Tomato soup recipe that is traditionally vegan already.

Try to find these ingredients at your local farmers market.

These are the ingreditents from the NYT website.

"5 medium cloves garlic, smashed, peeled and minced

2 1/2 teaspoons sweet paprika

1 1/2 teaspoons ground cumin

Large pinch of cayenne pepper

4 teaspoons olive oil

2 1/4 pounds tomatoes, cored and cut into 1-inch pieces

1/4 cup packed chopped cilantro leaves plus additional for garnish

1 tablespoon white-wine vinegar

2 tablespoons plus 2 teaspoons fresh lemon juice

Kosher salt

4 stalks celery, diced."

link

Farmer's Market

IF you are looking for a great cheap farmer's market full of local produce grown by locals, come to the Farmer's Market on Tuesdays and Thursdays from 3pm-7pm at Dudley Common in Roxbury.

The stand is run by The Food Project, a local non-profit that employs Boston area youth and teaches them the basics of growing and selling produce.

The market also takes part in SNAP/ Boston Bounty Bucks, a food stamp program that doubles the value of food stamps on produce purchases. Here are some other Farmer's Markets that participate in the program. PDF flyer

Paying about $5 under the program I got a

1 bunch of collards

1 bunch of rainbow chard

1 bunch of beads

2 large cloves of fresh garlic

1 medium head of cauliflower

1/2 pound of salad greens

1 zucchini

Unheard of in the Farmer's Market world.

Next time I'm going to bring a bigger bag in order to be able to take advantage of their fresh local fruit offerings, currents and raspberries. Not to mention there fresh sweet peas.

Get out and get some fresh local healthy produce of your own.

Food Inc. Movie

See the trailer and sign the petition for healthy food in schools here.

Link

Fresh Seasonal Fruit and Vegetables by Month

January

Vegetables

cabbages
leeks
broccoli
cauliflower

Fruits

oranges
grapefruit
tangerines
tangelos
lemons
papayas

February

Vegetables

broccoli
cauliflower

Fruits

oranges
grapefruits
lemons
papayas

March

Vegetables

broccoli
lettuce

Fruits

pineapples
mangoes

April

Vegetables

zucchini
rhubarb
artichokes
asparagus
spring peas
broccoli
lettuce

Fruits

pineapples
mangoes

May

Vegetables

okra
zucchini
rhubarb
artichokes
asparagus
spring peas
broccoli
lettuce

Fruit

cherries
pineapples
apricots

June

Vegetables

corn
lettuce

Fruit

watermelon
strawberries
cantaloupe
cherries
blueberries
peaches
apricots

July

Vegetables

cucumbers
tomatoes
summer squash
corn
green beans
lettuce

Fruits

watermelon
strawberries
cantaloupe
blueberries
peaches
apricots
kiwi
raspberries
plums

August

Vegetables

cucumbers
corn
eggplant
tomatoes
summer squash
green beans
lettuce

Fruits

watermelon
strawberries
cantaloupe
blueberries
peaches
apricots
kiwi
raspberries
plums

September

Vegetables

eggplants
pumpkins
tomatoes
spinach
lettuce

Fruits

grapes
pomegranates

October

Vegetables

sweet potatoes
pumpkins
winter squash
broccoli
spinach
lettuce

Fruits

cranberries
apples
pomegranates
grapes

November

Vegetables

pumpkins
winter squash
sweet potatoes
broccoli
mushrooms
spinach

Fruit

cranberries
oranges
tangerines
pears
pomegranates

December

Vegetables

sweet potatoes
mushrooms
broccoli
cauliflower

Fruit

pears
oranges
grapefruit
tangerines
papayas
pomegranates

From Michael Pollan, by Kati Fitzgerald

Yellow Squash and Zucchini Pasta

Here is a quick summer pasta , good served cold or hot.


Ingredients:

one box rigatoni pasta

two small yellow squash

two small zucchini

two tea spoons salt

one clove minced garlic

tablespoon olive oil

Directions:

put water on to boil in pasta pot, when it reaches a boil add pasta and stir

chop squash and zucchini in half moons

simmer oil and salt with garlic for 2 min

add squash and zucchini and let simmer 5 min

add the cooked pasta and simmered contents

Presto! your done.

Add a little cracked pepper and salt

Manga manga!

Sam Adams beer is Vegan except the ones with Honey

I really like the Summer Ale. But watch out for the ones with honey.

Here's a complete the link to a list of vegan and veg friendly Sam Adams Beers.

Harpoon Beer is Vegan

All Harpoon beer is vegan.

Link the their FAQ website.

Granola Bar Recipe

To make it vegan substitute Honey with Agave or just make the dried fruit version.- John

Bitten: Homemade Granola Bars

By By Mark Bittman

Published: May 4, 2009

My version of granola bars, power bars, and a few things in between. Start with good granola and it's really easy -- the "binder" is a combination of honey and sugar.

Link

Verily Vegan Cakes

Cup of Whole wheat flour

2 cups of cooked or sprouted garbonzo beans

1/2 cube of tofu

handful of mushrooms

1 onion

1 medium sized carrots

1/4 clove of garlic

Italian parsley

2 teaspoons of sea salt

1 teaspoon of black ground pepper

1/2 teaspoon coriander

Blend it all up

put in single or loaf glass oven safe container

bake on 375 for 20 min

John's Jammin Jamaican Muffins

Ok, so the last muffin recipe was good but the muffins came out dry so here is the improved version. Feel free to fine tune on your own. Still makes 12 wonderful muffins.

2 cups whole wheat flour

1/2 cup wheat germ

1/2 chopped walnuts

1 teaspoon baking powder

1 teaspoon baking soda

4 bananas (about 1 cup mashed)

2/3 cup orange juice

1/3 cup maple syrup or molasses

2/3 cup cooking oil

1/2 cup plain soy milk

1/2 apple sauce

2 teaspoons ground ginger

1. Preheat oven to 375 degrees. Mash the bananas in medium bowl then add the maple syrup, orange juice, oil, ginger, apple sauce, and soy milk. Mix well and set aside.
2. Combine dry ingredients in a large mixing bowl. Make a well in the middle then pour in the liquid ingredients. Stir until ingredients are just mixed then spoon into muffin cups.
3. Bake at 375 degrees for about 25 minutes

Zesty Vegan Carribean Muffins

Zesty Carribean Banana Muffins

from meatless mondays website, recipes

Makes 12 muffins

Don't throw away those bananas that have gotten all brown and squishy! They might not work in sack lunches anymore, but they're perfect for baking.

2 cups whole wheat flour
2 bananas (about 2/3 cup mashed)
3/4 cup wheat germ
2/3 cup orange juice
1/3 cup maple syrup
1/3 cup cooking oil
2 teaspoons ground ginger
1 teaspoon lemon zest
1 teaspoon baking powder
1 teaspoon baking soda

1. Preheat oven to 375 degrees. Mash the bananas in medium bowl then add the maple syrup, orange juice, oil, ginger, and lemon zest. Mix well and set aside.
2. Combine dry ingredients in a large mixing bowl. Make a well in the middle then pour in the liquid ingredients. Stir until ingredients are just mixed then spoon into muffin cups.
3. Bake at 375 degrees for about 25 minutes

Link

Meatless Mondays Movement -Video

If we all went meatless one day a week we'd save our health, animals lives, and the environment. Watch this video and pass it on.


http://www.youtube.com/watch?v=bpnKeYmR1NM

"A Man With Opinions on Food With a Face", NYT article, 4/14/09

April 15, 2009

A Man With Opinions on Food With a Face

By ERIC KONIGSBERG

DID you hear the one about the vegan who mistook his anorak for a sandwich? He realized the error only because it tasted so good.

O.K., O.K. Laugh all you like. And Jeffrey Moussaieff Masson — author, former psychoanalyst and Freudian scholar, animal lover and vegan — will probably laugh with you. “You know, we don’t have restaurants like Chez Panisse in the vegan world, not yet,” Mr. Masson said. “A vegan diet takes getting used to, and I’m somebody who was raised vegetarian.”

link to full article

PETA Vegan candy list

Happy Passover and Easter!

Here is a list of vegan candy from PETA's website


Candy
Airheads taffy
Atkins peanut butter bars
Blow Pops
Brach’s Cinnamon Hard Candy
Charms lollipops
Chick-o-Sticks
Cracker Jack
Cry Babies
Dem Bones
Dots
Dum-Dums
Fireballs
Goldenberg's Peanut Chews
Hubba Bubba bubblegum
Jolly Ranchers (lollipops and hard candy)
Jujubees
Jujyfruits
Lemonheads
Mambas
Mary Janes (regular and peanut butter kisses)
Now and Later
Pez
Ring Pop lollipops
Smarties (U.S. Brand)
Sour Patch Kids
Super Bubble
Swedish Fish
Sweet Tarts
Tropical Source mini chocolate bags
Twizzlers
Zotz

click here for full list


Happy eating

Grezzo wines and beers list

Organic Raw Wines, Sakes and Beers

White Wines

2004 Sybille Kuntz Trocken Riesling (Germany - vegan and sustainably farmed)

2007 Honig Sauvignon Blanc (California - sustainably farmed)

2007 Le Calcinaie Vernaccia di San Gimignano (Italy)

2007 Ca' del Sol Albariño (California - biodynamic)

Red Wines

2005 J&F Lurton Terra Sana Syrah (France)

2005 Kreydenweiss Costieres di Nimes, Perrieres (France - biodynamic)

2005 Faively "Joseph Faiveley" Bourgogne Rouge Pinot Noir (France)

2005 Castello di Volpaia Chianti Classico (Italy)

Sakes

Hakushika Tokusen Imported

Organic Junmai Ginjo, Momokawa

Murai Family Nigori Genshu

Beer

Wolaver's Organic Brown Ale

Wolaver's Organic India Pale Ale

Peak Organic Pale Ale

from Grezzo, menu specialty drinks

click here for link

Grezzo, Vegan raw cuisine in the North End

I can not say enough how wonderful it was to find a vegan restaurant in the North End. Being of Italian American decent I took pride in sitting down with my mother at Grezzo (Italian for raw) for truly a culinary experience like I'd never experienced before. At Grezzo everything is raw and vegan where it says cheese, it means a wonderful concoction of cashews and macadamia nuts with herbs and spices. My mom and I had a plenitude of questions for our server who answered them all with ease. All produce is as local as possible from local growers and sellers.

We started with a glass of vegan red wine from France, and a homemade blackberry sage Kombucha (both absolutely delicious) along with the,

House salad, a soft baby lettuce with fresh marinated and pickled vegetables, house-made cheese, croutons and Italian vinaigrette. (recommended by a local shop owner)

and

Gnocchi carbonara - house-made dumplings, creamy rawmesan and fresh English peas with pea shoots and crispy eggplant

The house salad was wonderfully refreshing with its mix of lettuces and pickled cauliflower. The croutons were little nuggets of flavor and I couldn't get enough of the thinly sliced beets and carrots.

The Gnocchi was bursting with flavor and richness with its vegan cream sauce and fresh pea sprouts.

second course: We had the

Europeon Cucumber Cannaloni (entree) - seaweed and wild mushroom "bolognese" with green olive jalapeno boursin and baby spring vegetables

and the

Native Tomato Ravioli - house-made black olive boursin, mint, fennel fronds, flat leaf parsley and truffle

Substituting for pasta is a challenge for Raw cooks but Grezzo seems to have all the answers, substituting out right pasta in it's ravioli and cannaloni with fresh veggies.

The flavor in the tomatoes used in place of the pasta in the native tomato ravioli is actually shocking good. After living in Boston through a winter, these tomatoes remind me how good a tomato can taste when they are not shipped across North America.

The Cannaloni was a great contrast to the ravioli and I enjoyed the spear of asparagus because the seaweed and wild mushroom "bolognese" tended to be very rich and a little thick. However it was still above your average food and note anything next to the ravioli would have seemed inferior.

For dessert,

I had the Cheesecake of the day, which came with pink lady apple shavings and a peace ginger sorbetto
and
my mom had the chocolate torte with a nut crust from the daily specials which came with a blackberry sorbetto.

Both were amazing and I was so full (I know people don't think raw food can be filling) that i could barely finish it. So as my mom finished her goji berry tea I eventually finished my cashew cheesecake as we were absorbed in our conversation.

Grezzo is an experience like no other, an expensive experience if you have a full meal but reasonable if you stay only for a starter and one of their imaginative drinks. Next time I will definitely ask again if they have their Kombucha root beer (they were out this time) and feast on the ravioli and house salad (now on my permanent favorite food list).

Grezzo makes the goal of eating raw and vegan attainable. From a first bit of your first dish to the hook of your first read of their "40 reasons to go raw and vegan", the challenge of pushing cooked food from your diet no longer seems like an obstacle but becomes a desire.

I would go their again and I would go tonight. 11 out of 10. back to back grand slams

http://www.grezzorestaurant.com/index.html

Some Milk With Your Seder?

By ALEX WITCHEL Published: March 31, 2009 Feed Me, New York Times

How wonderful it is to see even religious traditions based on eating meat discovery that a non-meat option is possible. Ok there is still dairy but it's a start in the right direction. It just goes to show that even our most cherished holidays defined by meat, don't have to be.


Excerpt:

' “Many rabbis are vegetarian, which doesn’t affect Passover at all,” he continued. “You can fulfill every obligation without eating meat.” '

Article:

http://www.nytimes.com/2009/04/01/dining/01feed.html?_r=1&emc=tnt&tntemail1=y

Cannellini Beans with i Raditori Pasta

Cannellini or White Beans and radiator shaped pasta is very easy but takes a little preparation depending on how feel about canned vs. homemade beans.

Ingredients:

Two cups Dry Cannellini beans or one can white beans

Bunch of Italian Parsley

one yellow onion

1/4 clove or garlic

tablespoon of sea salt

one box or bag of radiator pasta

Directions:

If using homemade beans:
The night before you plan on eating the dish, submerge the dry beans in water and let soak in bowl.

The day of the dish, plan on cooking the soaked beans for at least one hour bubbling on low.

Step one:

Chop onions, garlic, parsley until small or blend (saves a lot of time) and saute' on low with a pinch of salt

Strain beans and add them to saute'

Add four cups of water and tablespoon of salt ( add water as needed, keep a kettle on hand)

Cover and let simmer for at least an hour

Can beans version:

Wash beans with warm water and add to saute' above

Simmer for 15 to 20 min to get some flavor into them and to warm them up

Step 2: Cooking the pasta

Bring Large Pot of water to boil with pinch of salt

Add Pasta for 8-10 min

Strain and serve with beans on top

Ecco! Cannellini con i raditori

Vegan Beer and Wine

My favorites:

Trumer Pils Beer - organic and made only in Berkeley, CA and Germany

Budweiser Beer- I know it is a simple and macro brewed beer but Anheuser-Busch

Yellow Tail Red Wines- my favorite is the Pinot Noir

Orleans Hill Red Wine- very strong and lightly filtered but good

Red wines:

Barkan Pinot Noir- from Israel and kosher. Have not tried

Capcannes Perej Petit Monstant- from Spain and kosher. Have not tried.

Cuma Malbee- from Argentina and have not tried. Have not tried.

Rosso Di Spica- from Italy and have not tried.

Rothsberg Pinotage- from S. Africa and kosher. Have not tried.

Santa Julis Tempranillo- from Argentia and have not tried.

Segal Reserve Cabernet Sauvignon, Merlot- from Israel and kosher. Have not tried.

White wines:

Backsberg Chardonnay- from S. Africa and kosher. Have not tried.

Baron Herzog Chardonnay- from California. Have not tried.

Bartenum Pinot Grigio - from Italy. Have not tried.

Cuma Torrontes 2007- from Argentina. Have not tried.

Fritsch Windspiel Reisling- from Austria. Have not tried.

Santa Julia Chardonnay- from Argentina. Have not tried.

Beer:

Samuel Smith Lager

Pinkus Hefe-Weizen

Wolavers Brown or Pale Ale

Vegan Tofu with Pea Sprouts

Tofu with Pea Sprouts in 15 min

Ingredients:

2 cups brown rice

1/4 clove of garlic

tablespoon olive oil

3 teaspoons of sea salt

1 package of Firm Tofu

1 package of Pea Sprouts

Soy sauce or tamari (as desired)

Directions:

Put the brown rice on to cook, two cups of water to one cup of rice.
Let cook for 45-50 min on stove or use rice cooker.

Dice tofu and put in water with 1 teaspoon of salt in medium sized pot.
Bring to boil and turn off.

Chop garlic

Put olive oil, 2 teaspoon of salt and garlic in skillet or wok and lightly saute'

When rice is done, serve with tofu and sprouts on top and add soy sauce

Eat up!

Vegan Cannelloni

Coming Soon!

Vegan Carrot Cake

Coming Soon!

20 min Arugula Pizza

Tonight, Our 20 minute Arugula Pizza!

1 to 2 bags of pizza dough from market or bakery
(I like using whole wheat and pizza dough is already vegan, but double check)

1 medium bunch of baby or chopped arugula

1/2 clove of fresh garlic

1 small can of tomato paste

tablespoon of olive oil

2 teaspoons of salt

1 cup of flour (just for the surface your rolling the dough on and the cookie sheet)

Directions:
Pre-heat oven to 400-425 degrees F

Roll out dough on flat lightly floured surface, cutting each bag of dough into two or to desired size.
These will be the size of your pizzas.

Mince 1/4 of the garlic and put it into olive oil

Brush out the olive oil garlic mix, then spread the tomato paste to desired thinkness on each rolled out pizza dough.

Bake each pizza for 8-10 minutes.

Once out of the oven sprinkle the arugula on each pizza.

Viola! Cool and Cut your Vegan Pizza.

Each bag of dough makes 2 medium sized pizzas.

Buon Appettito!

The Real Food Challenge

For people ready for a challenge.


http://realfoodchallenge.org/

Michael Pollan, Farmer in Chief , The Food Issue, New York Times, Oct. 9 2008

http://www.nytimes.com/2008/10/12/magazine/12policy-t.html?_r=1&emc=eta1

20 min Pesto Tofu Pizza

Tonight, Our 20 minute Pesto Tofu Pizza!

1 to 2 bags of pizza dough from market or bakery
(I like using whole wheat and pizza dough is already vegan, but double check)

1 big bunch of fresh basil

1/2 clove of fresh garlic

handful of shelled walnuts or pine nuts

tablespoon of olive oil

1 package of Tofu (preferably firm)

2 teaspoons of salt

3 green onions chopped

1 cup of flour (just for the surface your rolling the dough on and the cookie sheet)

Directions:
Pre-heat oven to 400-425 degrees F

Roll out dough on flat lightly floured surface, cutting each bag of dough into two or to desired size.
These will be the size of your pizzas.

Blend all ingredients (expect Tofu, dough, 1/4 of the garlic and flour) in blender. This will be your pesto sauce that you can spread to desired thickness on each rolled out pizza dough.

Crumble Tofu into a bowl

Mince 1/4 of the garlic and put it into olive oil

Spread out the olive oil garlic mix, then the pesto and then sprinkle the tofu on each rolled out pizza dough.

Bake each pizza for 8-10 minutes and Viola! Cool and Cut your Vegan Pizza.

Once out of the oven sprinkle the chopped green onions.

Each bag of dough makes 2 medium sized pizzas.

Buon Appettito!