Vegan Brunch!

Mother's Day is fast approaching and with it, ideas for the perfect "thank you" brunch abound!  I have a thing for brunch.  Before kids, it used to be my favorite way to entertain.  Now, I savor those Saturdays and Sundays when I don't have to jump out of bed, so sadly, I can't even recall the last time I hosted a brunch.  As a vegan, I have fantasized about the dishes I would make to delight my friends and family.  Sadly, four years later, it hasn't happened.  For a little motivation to get a date on my calendar, I decided to reach into my archives for some mouthwatering inspiration.  

This VeegMama post shares a wonderful Mother's Day inspired brunch menu.

I share some wonderful recipes - from to potatoes in Get Your Brunch On!

I found some new takes on waffles, as well as an eggless frittata in Brunch Recipes To Please.

Of course, there are more where those came from!  Check out my breakfast and brunch board on Pinterest!  And if you still want more, check out Isa Chandra's book, Vegan Brunch.  I just added it to my wish list.

Here's to brunch!

The Perfect Cup of Soup

It is Spring, meaning lighter and breezier days (at least for me, in beautiful Southern California!). Although it looks like summer with these beaming, sunny skies, vibrant breezes have kept me from breaking out the sundresses just yet.  With this cooler weather, a small cup of soup has become a welcome companion to my lunchtime salad these days. 

This bean soup is one of my favorites and it pairs nicely with a light salad.  It is hearty, healthy, and packed full of protein with its wonderful medley of beans.  I use cannellini, kidney, black-eyed peas, black, garbanzo, lentils, and pinto in my mix.  I like to top mine with a few fresh baby spinach leaves.  Enjoy!

Bean Soup
Serves 8-10

Ingredients:
2 cups of dried beans, any mix you like (soaked overnight and rinsed)
64 oz vegetable broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 tsp dried basil
1 clove garlic, crushed
2 Tbsp. olive oil
1 bay leaf
1/2 tsp. Italian seasoning (I love Penzey's Spices)
1 can chopped canned tomatoes
Handful fresh spinach, optional
salt and pepper to taste

Directions:
1. Heat olive oil in a stock pot and saute onion, celery, carrot, basil and garlic until soft.  
2. Pour vegetable broth into pot, followed by the beans.
3. Combine mixture and add remaining ingredients.
4. Simmer covered for about 1 hour to desired tenderness.  Add broth if liquid dissipates.  Remove bay leaf.  
5. Salt and pepper to desired taste.  Ladle into bowls and top with spinach leaves.

The Good Cookies

I am always giddy when I discover a new find that I want to share with all of you.  Today, I am happy to tell you about The Good Cookies and Beyond, a gluten free bakery in Torrance that also features several vegan items.  They are all natural and organic.  After tasting their goods, I am super grateful to my friend who told me about them earlier this month.

Owners Amber and Lisa strive to provide their customers with gourmet baked goods that are "extraordinary delicious."  I can attest that they do just that.  Their original cookie recipe was developed over 15 years ago when Lisa's mom was diagnosed with celiac disease.  They are also strong believers in keeping our environment healthy so all of their packaging is recyclable and biodegradable.

Up front, I want to disclose that I am fairly critical of gluten free goodies.  I find that they are often dense and rarely moist.  I was super curious to taste the offerings from The Good Cookies and Beyond, because I was a bit skeptical.  

I sampled several bars and cookies.  The Almond Bars were one of my favorites - super moist and chewy with bits of dried fruit.  This bakery is going to be dangerous for my waist line!  The cookies were the best gluten free ones I have every tasted.  Again, they were incredibly moist and flavorful. I tried the Sunbutter Cookies and Joy Almond Cookies.  I am a huge fan of both.  The Banana Chocolate Chip Muffin is another winner, as are both cupcakes I tried - Carrot and Chocolate.  I am not a huge Carrot Cake fan, but actually really enjoyed the cupcake.

I am excited and encouraged to see an all gluten free bakery right in my backyard.  Since cutting out gluten from my diet earlier this month, it has been difficult to find baked goods that are vegan and gluten free.  I often have to bake them myself, and sometimes it is difficult to make the time.  I find it inspiring to see Amber and Lisa taking on such a worthwhile initiative - more proof that good food really is good food!  Taste and health can coexist with delicious results.  A big thumbs up to The Good Cookies and Beyond! 

You can order online or visit them in person at 2081 Torrance Boulevard in Torrance.  They also serve daily lunch items, including lasagna, quiche, and salads.  Be sure to check them out and let me know what you think in the comments section below.

My Kids' Favorite Dinner Meals

Goofyfoot Photography

As the family cook, I have a difficult job.  I am sure some of you other mothers can relate.  Daily, I am challenged to make a healthy, delicious meal that everyone will eat – and hopefully ask for again and again.  I often feel like my cooking efforts go unappreciated, and my beautiful meals are “wasted” on their picky palates.  On those days when I hear “Yum Mommy, this is really good,” I feel like a rock star!  I have found the key to “rock star” status usually involves simple presentation, minimal ingredients, and do-it-yourself options.  Essentially, the kids need to be able to recognize all of the ingredients easily in the dish, as well as be able to customize their plate to their liking.  Below are three meals that do just that, and are on my kids’ current list of weeknight favorites.

Chili Potatoes

Serves 2 adults and 3 kids

This is definitely not the most glamorous of meals, but it is simple (due to its use of semi-homemade ingredients) and very delicious.  I like to serve it with a simple green salad or steamed broccoli. 

Ingredients:

4 large Russet potatoes, washed and scrubbed

4 cups of vegan chili

2 cups of shredded Daiya cheddar cheese

1 jar of salsa

Vegan sour cream

Directions:

      1. Poke potatoes with a fork all over the skins.  Cook in microwave approximately 10-15 minutes.
2.   Heat chili in a saucepan (or make your own pot if you are feeling ambitious!).  We love the vegetarian chili at Trader Joe’s.
3.   Cut each potato in half and then lengthwise.  Mash the center of each potato until it is slightly mashed.
4.   Ladle a ½ cup of chili over the top of the potato.
5.    Top with vegan cheese, salsa, and/or sour cream

Baked Pasta

Serves 8-10

This is one of my family’s go-to weeknight meals.  I can prepare it in the morning or earlier in the day and just pop it in the oven when we are ready to eat.  Now that I am cutting back on gluten, it is also super easy to swap out wheat pasta with brown rice or quinoa pastas instead. 

Ingredients:

1 pound of pasta noodles (such as rigatoni, penne, mostaccoli, or fusilli)

2 jars of marinara sauce

2 packages Daiya mozzarella style cheese

1 container of Go Veggie! Parmesan cheese

Directions:

1. Preheat oven to 350 degrees.

2. Cook pasta according to package directions and drain.  Set aside.

      3.   Ladle ½ cup of marinara sauce in the bottom of a 9x12 baking dish.
4.   Add a layer of pasta on top of the marinara sauce.
5.    Top with the Daiya cheese and then the vegan Parmesan cheese.
6.   Add another layer of pasta.  Spoon half of the remaining marinara on top of the pasta.  Top with cheeses.
7.   Add the rest of the pasta on top.  Cover with the remaining sauce.  Sprinkle the remaining cheese on top.
8.   Bake for approximately 30 minutes until cheese is melted and heated through.

Black Bean and Corn Tacos

Taco Tuesday is my kids’ favorite meal of the week.  It probably has a lot to do with the fact that Grandma and Grandpa join us for dinner that night, but they are pretty crazy about the tacos too!  We go all out with homemade guacamole, an onion-cilantro relish, and a black bean and corn filling.  I like to use romaine lettuce leaves as shells, while my kids love homemade fried corn tortilla shells.

Click here for the recipe.

3 Easy Switch Outs To Make It Gluten Free

I posted recently about my decision to limit gluten in my diet.  I received some great feedback from you (thank you!) and thought I would share some of the easiest ways I have replaced wheat products in my every day meals.  It hasn't taken much thought or effort, to be honest, and I feel so much better.  I discovered that I eat bread and gluten mostly with Italian (pasta and bread), and Mexican meals (burritos and enchiladas).  It would also make an appearance when making wraps or sandwiches, and of course, there is the baking.  In addition to switching out whole wheat with the other products below, I have also changed up my menus - more salads and soups instead of wraps and sandwiches.  As for baking, there are great gluten-free flours available at Whole Foods, and I couldn't do without Julie's Original gluten-free, vegan baking mixes.  When making croutons or breadcrumbs, I have discovered a vegan, gluten-free bread at Trader Joe's.  


As for the switch-outs, here's what I am using:        

1. Corn: Corn tortillas make great "wrappers" for burritos and and salads.  I also used them in an enchilada casserole I made instead of whole wheat tortillas.  Trader Joe's also sells a corn pasta that is gluten free that I served with my vegan "meat" sauce and it tasted great.

2. Quinoa: Instead whole wheat pasta and other gluten grains, I use quinoa varieties of pasta togive me the "bulk" I am craving in a bowl.  Millet is another easy option.  I have replaced the bulgur in my tabbouleh recipe with millet and it tastes just as good.  Tossing either of these gluten-free grains into a soup is also a great option to add a little something extra to your pot. 

3. Nori: Seaweed makes a great wrap in place of sandwich or wrap.  Stuff it with a great salad, veggies and hummus, or avocado and lemon juice.  I seriously don't miss the bread.

Super simple and very delish.  Try using one switch out and see if your tummy feels lighter and looks flatter.  Let me know if you do!

VeegMama's Passover Round Up

The week long celebration of the Jews' Exodus from Egypt begins on Monday.  Passover is my favorite Jewish holiday.  I revel in the production of the seder, (a special meal that tells the story of the Jews), which includes songs, masks, and wine tasting at my home.  I delight in hand picking fun, whimsical items to represent each of the plagues in the "Bag of Plagues" I create for each child at my table.  And I relish in pouring through cookbooks and blogs to create a tantalizing menu for my guests.

In the spirit of the holiday, I have rounded up all of my previous Passover posts.  From menu ideas and recipes, to activities to make your seder more fun, I have it all below. 

Enjoy!

Check out my menu from last year's seder, including recipes with My Passover Menu.

Need some ideas for your seder?  Kick things up a notch with 10 Ideas For Your Passover Seder.

Get the recipe for Passover Pizza, one of my kids' favorite meals during the week of Passover.

Cooking With The Vegan Holiday Kitchen is a great resource for the Jewish vegan chef, featuring lots of recipes for Passover.

For more Passover inspiration, recipes, and activities, check out my Passover Pinterest board!

Kale Salad With Roasted Fennel and Tomatoes

Meet my new favorite kale salad.  Isn't she lovely?  I discovered her last week while eating at The Source Cafe in Hermosa Beach.  I loved the salad so much that I had to recreate it later in the week when I was craving it again.  Here's my try at duplicating it.  I think I came pretty close!

Kale Salad with Roasted Fennel and Tomatoes

Ingredients:
4 cups of organic, chopped kale
2 cups of grape tomatoes
1 fennel bulb
1 can of chickpeas, drained and rinsed
1/4 cup sliced almonds, toasted
Juice of two lemons
Olive oil, divided
Salt and pepper, to taste

Directions:
1. Preheat oven to 400 degrees.  Place tomatoes on a jelly roll pan and drizzle with 1 tablespoon of olive oil, salt and pepper.  Combine to coat the tomatoes.

2. Slice the fennel bulb in half and place face down on a jelly roll pan.  Drizzle with 1 tablespoon of olive oil, salt and pepper.  Combine to coat the fennel.

3. Place both pans in the oven and roast for approximately 30-40 minutes, until tomatoes burst and fennel is golden brown on the edges.

4. In a bowl, squeeze the fresh lemon juice over the kale, along with 2 tablespoons of olive oil and salt and pepper to taste.  Massage kale with hands to coat with the lemon juice and olive oil.

5. When vegetables are done roasting, scrape tomatoes and their juices on top of the kale. Finely chop the fennel and add to the kale.  Stir in the chickpeas and almonds.

6. Add more lemon juice, salt, or pepper, as desired.

Why Seeds Aren't Just For Birds!

Are seeds a daily part of your diet?  If not, you are missing out on some fantastic benefits for yourself.  They are protein rich, full of important nutrients like fiber, calcium, and iron, to name just a few.  In addition, seeds offer such goodies as diabetes prevention (flaxseed), weight maintenance (chia seeds), and cancer protection (sunflower seeds).  Sprinkled in salads and vegan bowls, as well as mixed in soups and baked goods, seeds are a simple way to boost up your daily nutrients and give yourself a little extra preventive health love.

But, don't take my word for it, check out this great guide on seeds that I found in last month's issue of Real Simple, and read below for some of the ways I use my favorite seeds.

Chia seeds - I use these as a thickening agent in smoothies, shakes and baking.  There is so much you can do with chia seeds!

Flax seeds - I like these sprinkled in a salad, but also use them mixed with water as a congealer in baking.

Hemp seeds - This is my favorite seed!  I sprinkle them on salads and toss a few into my vegan bowls.  Hemp Hearts is my go-to brand.

Pumpkin seeds - These add some great crunch to any salad.

Sesame seeds - Sprinkled on soba noodles and rolled in vegetable sushi, I add these seeds to anything I make that falls into the Asian category.

Sunflower seeds - Another great addition to any salad, especially kale, they also make a great vegan cheese when combined with almonds.

How do you like your seeds?  Share the seed love in the comments section below!

Vegan Piccata with Lemon-Garlic Pasta

My post last week regarding my love affair with Gardein prompted me to cook up one of my favorite "elegant" vegan dishes.  It just so happens that Gardein's Chick'n Scallopini is the star ingredient in the dish.  I like to serve it over pasta, but it also works well over mashed potatoes. Steamed broccoli makes a great side dish.  I hope you enjoy it!

Vegan Scallopini with Lemon-Garlic Pasta
Serves 2-4

Ingredients:
1 package of Gardein Chick'n Scallopini
Juice of 1 lemon
1/2 cup of white wine
1/2 cup of vegetable stock
1 tablespoon Earth Balance
2 tablespoons capers
3 tablespoons chopped flat-leaf parsley
1/2 cup of flour
1 tablespoon olive oil
Salt and pepper, to taste

1 pound of pasta (your choice)
Zest of 1 lemon
Juice of 2 lemons
4 cloves of garlic, thinly sliced
1/4 cup of olive oil
Salt and pepper, to taste
Vegan Parmesan cheese (optional)

Directions:
1. Bring a pot of salted water to a boil.  Add pasta and cook according to package directions. Drain, reserving 1/2 cup of cooked pasta water.

2. Meanwhile, pour flour into a pie plate and dredge each Chick'n piece into it.  (You can also season your flour with your favorite herbs and spices before dredging for added flavor.)  

3. Heat 1 tablespoon of olive oil in a pan.  Saute Chick'n 2-3 minutes over medium-high heat on each side until browned.  Remove from pan and set aside.

4.  Add capers, stock, and white wine to pan.  Reduce by half and turn off heat.  Whisk in lemon juice and Earth Balance.  

5. Return Chick'n to pan and coat with sauce.  Sprinkle with parsley.

6. Heat 1/4 cup of olive oil in a separate pan.  Add garlic and cook until golden brown, careful not to let it burn.  Add lemon juice, and salt and pepper to taste.  Stir in pasta and reserved pasta water.  Sprinkle with lemon zest and vegan Parmesan cheese (optional).  

Meet Julie Hasson of Julie's Original Baking Mixes

Photo via http://juliesoriginal.com

I wouldn't necessarily call myself a baker.  I love to cook and consider myself skilled in that area, but baking has always intimidated me.  Becoming vegan made baking a necessity, and luckily, after 4 years, I do okay in that area now.  Still, sometimes I long for the days when I could just buy a mix or boxed recipe and whip up a batch of brownies or a layer cake without all the fuss of making something from scratch. Now I can - with Julie's Original baking mixes!

Julie is the cousin of a very good friend.  We were introduced when I first launched VeegMama because she is a big time vegan roller!  With several vegan cookbooks under her belt (and more in the making), a restaurant in Portland, and now her new line of mixes, this lady is on fire!  I follow her on Facebook and Twitter, and her joy and delight in what she does shines through brilliantly.  I am so very excited to have her on the blog today!

VM: Tell us about Julie's Original mixes.  Where can we buy them?

JH: Right now you can buy them in stores in Portland and San Francisco, or on our website (juliesoriginal.com). We hope to have them available everywhere in the near future.

VM: You are also a cookbook author.  Tell us about your latest pizza cookbook, Vegan Pizza, and Vegan Casseroles coming this fall?

JH: I love creating modern, new versions of everyone’s favorite comfort food dishes, which shows how delicious and fun vegan food can be. Vegan Pizza is full of out-of-the-box pizza recipes like Chili Mac, Barbeque and Eggplant Parm, to fresh vegetable-laden pizzas like Sweet Potato and Kale, Corn, Zucchini, and tomato and Smoky Mushroom and Potato Pizza. It also has easy-peasy homemade crusts, creamy sauces, and homemade wheat-less and meatless sausage crumbles.

As for the casserole book, I’ve always been a huge casserole fan and really wanted to write a book with more modern, healthier takes on the old favorites. So instead of relying on canned soups, frozen vegetables, and pounds of cheese, my casseroles have everything from homemade creamy sauces to whole grains and pastas, with lots of fresh vegetables. These are definitely not your grandmother’s potluck standbys!

VM: A lot of people go gluten free out of necessity, like you, because they are intolerant.  What made you make the choice to go vegan too?

JH: I was actually vegan long before I went gluten-free. I went vegan for ethical reasons, but loved how creative I had to get with my cooking, trying to replicate all of my favorite dishes without using meat, eggs and dairy. It was really hard at the time to transition my career, since the cookbooks and magazine recipes that I wrote and developed contained eggs and dairy. But it was the right thing to do, and I was able to slowly transition my work in a new direction. My pie cookbook was the turning point for me, and after that I knew that I only wanted to write vegan cookbooks.

VM: Do you see any trends in vegan and gluten free baking and cooking right now?

JH: Kale, cauliflower, coconut, and Sriracha, are definitely big trends right now, although not necessarily in your baked goods. For desserts, coconut, caramel and sea salt are still very popular flavors, and look like they will be around for a long time to come.

VM: What are your favorite favorite flavor combos when baking?

JH: I am a lemon fanatic, so anything with a sweet, tart citrus flavor is tops in my book. Combine it with berries, and it’s hard to beat. I also love fruit and chocolate together, so anything with raspberries, orange or lemon along with some good dark chocolate, and you’ve got a wining combination!

VM: What's the one vegan product you couldn't live without?  What about the one gluten-free product?  
JH: Nutritional yeast flakes. 

VM: What about the one gluten-free product? 
JH: For staple ingredients, it would be sorghum flour. It’s a nutritional power-house, and in combination with other flours makes a great stand-in for wheat flour.

VM: You are based in Portland, one of the cities on my "Most Want To Visit" list.  What's the vegan scene like there?  What restaurants do I have to try when I visit (besides your Native Bowl, of course!)?

JH: The vegan scene in Portland is awesome! It was a big part of why we moved here. The city is super vegan-friendly, and there are lots of fantastic vegan businesses, like Food Fight Grocery, Herbivore Clothing, Home Grown Smoker, Back To Eden Bakery, and so many more. There is a real entrepreneurial spirit that runs through Portland. As for the vegan restaurants that you must try, just off the top of my head there’s Portobello, Blossoming Lotus, Papa G’s Organic Deli, The Bye and Bye, and my favorite food carts like Homegrown Smoker, and of course our old cart, Native Bowl (which has awesome new owners).

VM: Do you have a recipe you can share?

JH: I do! It’s a super-easy and delicious ice cream recipe.

Creamy Pineapple Coconut Ice Cream

Makes about 1 1/4 quarts

1 20-oz can unsweetened pineapple chunks in pineapple juice, undrained

14 oz can lite coconut milk

3/4 cup sugar

2 tablespoons rum, optional

1. In jar of blender, combine pineapple (and juice), coconut milk, sugar and rum (if using). Blend until smooth.

2. Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.

3. Serve right away, or transfer to a covered container and freeze until ready to serve.

VM: I am on a quest to live the "good" life in every meaning of the word.  What does the "good" life mean to you?

JH: “The Good Life” to me means living a happy, vibrant life, doing what you love to do, and sharing it with others.

VM: Can you share your favorite quote?

JH: “Always believe that something wonderful is about to happen”

Thanks, Julie!  Read more about her below and click here to learn more about her cookbooks.

From her first Easy Bake Oven, Julie Hasson has been cooking whole life. She is the author of 9 cookbooks, including Vegan Diner, Vegan Pizza and the soon to be released Vegan Casseroles. She has contributed extensive articles and recipes to Bon Appetit, Cooking Light, Vegetarian Times, and Family Fun magazines, and has been featured in magazines, newspapers, and on TV and radio across the country, including The Cooking Channel, Good Food America, Better, Better Portland, AM Northwest, Good Day Oregon, Martha Stewart Radio, VegNews Magazine, Vegetarian Times, and many more. Julie was one of the former founders and co-owner of Native Bowl, a popular food truck in Portland, Oregon, and currently runs Julie’s Original, a line of deliciously gluten-free baking mixes.