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