My Vegan Seder

I love Passover.  I may have mentioned that it is my favorite Jewish holiday (see last Friday's post)! There are so many reasons to love it (and I love them all), but I enjoy planning the seder meal most because it gives me a chance to be creative, try out new recipes, and delight my guests with new tastes.  The seder is a traditional meal that tells the story of and celebrates the Jews' freedom from the Egyptians.  There are traditional dishes such as haroset (an apple/walnut "dip" that represents the mortar from the bricks that the Jews used to build the pyramids while enslaved), as well as matzah ball soup, (a "dumpling" soup made out of matzah, the unleavened bread that Jews carried as they escaped Egypt). This year's menu will include both of these traditional dishes and more, all prepared vegan.  In the past, I have included a non vegan main dish, but have finally made the transition to all veeg for my guests this year.

I will be serving buffet style with the following dishes:

Vegan Matzah Ball Soup: I have tried many a vegan matzah ball recipe with mixed results.  Here's hoping that the recipe from Mayim's Vegan Table is a success.

Quinoa Patties: I am making these (something new this year), using matzah meal, Ener-G egg replacer (instead of eggs) and vegan cheese (Daiya is my preferred brand).

Polenta Cakes With Wild Mushrooms, Figs and Hazelnuts: This recipe from new cookbook Pure Vegan looks amazing.  I think it will make a beautiful entree dish, along with the quinoa patties.

Kale Salad with Roasted Fennel and Tomatoes: This is my new favorite salad, inspired by the one I tasted at The Source Cafe in Hermosa Beach.  It sings spring and adds some beautiful greens to the buffet. 

Mediterranean Salad with Kalamata Olive Vinaigrette: I am so excited to try this recipe from The Candle 79 Cookbook.  This book is gorgeous!  Arugula and fingerling potatoes bring a new twist to the traditional ingredients of tomatoes, cucumber and red onion.  Tossed with a kalamata olive vinaaigrette - um...I might eat the whole thing myself.

Potato Kugel: Passover wouldn't be Passover without a kugel or two.  Click here for my favorite vegan recipe.

Passover Rolls: I use Ener-G egg replacer in this recipe that my mom introduced me to several years ago.

As for the seder plate, I veganize that too!  Here's what I use:
Charoset: I use my cousin Janet's family recipe, sweetened with agave.
Karpas: Flat leaf parsley
Maror: Horseradish
Chazeret: A piece of romaine lettuce (though, I might use arugula this year as I will have it handy for the salad above).
Zeroa: Traditionally a shank bone, I use a roasted beet instead.
Beitzah: This is traditionally a hard boiled egg.  I am going to use an avocado pit this year.

And last but not least, dessert...

I am dying to try the Chocolate, Fruit, and Nut Clusters from Mayim's Vegan Table, and will have to try this Salted Chocolate Tart.  Chocolate Matzah Bark is always a mainstay.  I am going to try this Almond Coconut version too this year.

Happy Pesah!  Wishing you a delicious and fun seder!

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!

What's Your Word?

Flipping through a magazine earlier this week, I saw this ad.  It is for Special K cereal, but that is not what caught my eye.  It was the consumer insight behind the #1 New Year's resolution to lose weight. 

It reads: "This year, pick a word.  Not a number."  

And the scale reads "joy."

Brilliant!  This ad is a great reminder to be kind and loving to ourselves (and each other).  I mentioned in my weekly newsletter (sign up here) a couple of weeks ago, that I have been tackling my health, weight loss, and writing goals with great success - and I am having fun (not always the case when I am in "achieve" mode).  Instead of being strict and rigid in what I eat and how much I exercise (what I normally do), I have approached my goals from a place of love and joy.  I don't always get it right, but this past month and a half, I have tried to be kind and loving to myself.  I have been more aware of what I need at a particular moment and have practiced forgiveness (of myself) for my missteps in all areas.  I have held the word "joy" (that actually is my word) close to my chest and kept it as my guiding light in doing anything.   

Today, on Valentine's Day, I thought this was a great ad to share.  What is your word this year?  How do you want to feel today - and how do you want to feel when you achieve your goals?  It does not have to be hard to work hard.  It does not have to feel difficult to accomplish a difficult feat.  It is supposed to feel good.  Choose your word wisely and let it guide you to a wonderful, joyful place this year.  

Happy Valentine's Day!  There is only love!!!

The Perfect Bubble Bath

I have been dreaming about luxuriating in a bubble bath for the past three weeks.  With my husband's increased travel, my #2 and #3 children's birthdays within 5 days of each other, a trip to Yosemite, and a camping trip for my Temple all happening this month (help!!!) - I am close to maxing out.  Each morning as I get ready, I stare longingly at my bathtub, abandoned except for my dog's bi-weekly bath.  So I thought, what better time to pamper myself than Valentine's week?  Tonight, while my husband is out for work and after my kids are put to bed, this is my plan for the ultimate bubble bath and relaxation-pamper fest.

1. Draw the bath.  Lush's bubble bars are my go to bubbles of choice.  Almost all of them are vegan (and denoted easily to find).  Just crumble them under running water and the magic of their essential oils is unleashed into a perfect build up of bubbles.

2. Light the candles.  For me, lighting is essential.  There are so many great candles to choose from, but Burn candles are my favorite.  

3. Ice the champagne.  Govino makes a great champagne glass that is perfect bathside.

4. Play music (or not).  Tonight I am in the mood for some Adam Levine (He is People's Sexiest Man Alive!), but sometimes I relish the sounds of silence!

Will you join me?  Well, not literally, of course!  But, seriously, indulge in a bubble bath for yourself this week - and Happy Valentine's Day to you!

3 Recipes To Your Man's Heart

It is said that "the way to a man's heart is through his stomach."  I didn't take any chances with my husband and went all out for the first meal I cooked him - Fettucini Alfredo, Caesar salad, and a homemade chocolate marble cheesecake for dessert.  Twenty years later, I am still trying to woo him with my cooking!

Here's a great vegan menu to woo your special someone this Valentine's Day.

Pan Seared Portabello Mushrooms
I adapted this recipe from one I found from The Physicians Committee for Responsible Medicine.  I love the flavor that the wine adds to the mushrooms.  I often saute kale in the liquid after the mushrooms and serve the mushrooms on top of the kale.  This recipe always makes me feel like I am eating a steak.

Ingredients:
4 large Portabello mushrooms
2 teaspoon olive oil
2 tablespoons red wine
2 tablespoons tamari (gluten free soy sauce)
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
1/2 tsp oregano

Directions:
1. Clean mushrooms and trim stems.

2. Mix oil, wine, tamari, vinegar, garlic and oregano in a large skillet.  Heat until mixture begins to bubble, then add mushrooms top side down.  Reduce to medium heat, cover and cook 3 minutes.  If pan becomes dry, add 2-3 tablespoons of water.

3. Turn mushrooms and cook second side until tender, about 5 minutes.

Amazing Alfredo
This is my husband's favorite dish, and this vegan version from Allison's Gourmet is even tastier than the butter and cream alternative.

Ingredients:
1 cup raw cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettucini (or other pasta of your choice)
3 tablespoons freshly minced parsley

Directions:
1. In a blender, grind cashews and pine nuts into a fine powder.  Add water, lemon juice, garlic, nutmeg, and salt.  Blend until completely smooth.

2. Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil.  Reduce heat to low and simmer for 7 minutes, whisking regularly.  Stir in black pepper.

3. Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.

Chocolate Raspberry Lava Cake
Chocolate Covered Katie does it again with a healthy version of one of my favorite desserts.  This is pure decadence in my book.  The steps are so simple that you'll have time to enjoy a glass of bubbly while it bakes.

Directions:
6 tablespoons spelt, all-purpose, or Bob's gluten free flour
2 tablespoon plus 1 teaspoon dutch or unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
4 teaspoon sugar of choice or xylitol
pinch stevia or 1 extra tablespoon sugar of choice
1 teaspoon pure vanilla extract
6 tablespoons milk of choice
5 tablespoons vegetable or coconut oil
4 tablespoons mashed raspberries or raspberry jam (If using raspberries, feel free to mix in a little of your favorite sweetener.)
2 small handfuls of chocolate chips, optional

Directions:
1. Preheat oven 350 degrees (if using).
2. Grease 2 small dishes or 1-cup ramekins.
3. In a separate bowl, combine first 6 ingredients and stir very well.  Add the oil, vanilla, and milk and stir to form a batter.
4. Spoon half the batter among both greased dishes.  Spoon the raspberries and optional chocolate chips on top (only in the middle of the batter.)  Top with remaining chocolate batter.  
5. Microwave 30-40 seconds or bake 13-14 minutes.
6. Eat straight from dish or allow to cool before removing the cake.

Merry Christmas!

Wishing you and yours a very merry holiday!  May the spirit of the season fill you and your home today and always.

3 Vegan Must-Try Holiday Cocktails

Tis the season of merry - eat, drink and be merry, that is - with an emphasis on the drink (or is that just me?!!).  Holiday cocktails are so much fun.  Here are a few that I have my eyes on for this Christmas.

Photo via http://cookingstoned.tv

Cranberry and Rosemary White "Christmas" Sangria
I love a good sangria and this one is so festive!  Click here for the recipe.

Photo via http:/http://pinkfrosting.com.au

The Cosmopolitan Champagne Cocktail
My cocktail of choice at parties is almost always a glass of champagne.  This cocktail kicks it up a notch for the holidays.  For the recipe, click here.

Photo via http://cookingwithsugar.com

Italian Nog Martini
I had my first sip of So Delicious' Holiday Nog last month, and I have been looking forward to drinking it again for Christmas ever since.  Spike it with some rum and you've got a Nog cocktail!  Or try a little vodka for this recipe - fun twist on the martini for the holidays.

Do you have a favorite cocktail for the holidays?  Please share in the comments section below.  Cheers!

Stocking Stuffer Ideas

Christmas is just days away.  Hopefully, you have your gifts under wraps (literally!).  If not, I have been sharing gift ideas each Friday this month on the blog.  Today, I am highlighting just a few of my favorite ideas for stocking stuffers.  Gift one to the special someone on your list, or maybe just yourself.  

SpaRitual Nail Polish - Love, love, love the colors and names.  

Lush bath bombs - Truly, I would say "thank you" for anything anyone gave me from this store, but the bath bombs are wonderful

iTunes gift cards - Who isn't app crazy these days?  Give a gift card and your recipient can go on an app binge.

Justin peanut butter cups - These are better than Reeses - and vegan.  Who doesn't love a little chocolate and peanut butter action?

Target Knee High Socks - My 7 year-old daughter has been rocking this look with boots and I just love it.  Target has lots of great prints and colors at low prices.

Wine stoppers - I am seeing so many cute styles of these for the holidays.  It's practical, but can be fun too.

Rainbow Loom charms - The rainbow loom crazy just got more fun with these charms.  Perfect for the little girl on your list.

For more gift ideas this season, check out my Stuff I Love and Wish List boards on Pinterest.

Cute Ways To Display Holiday Cards

The holiday cards are rolling in these days.  I love opening these envelopes of "happy" with sweet pictures of our friends and family.  I look forward to opening the mail during the month of December with a heightened expectation of whose card will be delivered in my mailbox each day.  I consider myself special to receive a family's card, knowing the time, expense, and thought that went into creating and mailing it.  Displaying the cards is not something I take lightly, wanting to honor the sentiment with which the card was meant, and adding to the holiday decor and cheer in my home.  

For many years, I displayed our bounty of cards on my small stair landing.  By the end of the month, it turned into one big card pile up with cards falling on top of each other.  Last year, I thought I could do better, so I tried my mom's display method.  She hangs them on ribbons from her staircase.  This worked so well, and added such a nice element to my home's decor, that I am doing it again this year.  I share it with you below, along with some other cute ideas I have come across for displaying those holiday cards.

Staircase of ribbons - This is super easy and fun to do. I purchased decorative ribbon from Michael's and hung the cards on them using colored paper clips.  Storage is simple too.  The ribbons roll up easily to keep for the next year.

Photo via http://pensandneedles-by-amy.blogspot.com

Wall Art Canvas - I found this cute idea from Pens and Needles.  I think it is a great way to add to the holiday decor in your home, while showcasing your card.  The assembly is easy too and you just need a few supplies - foam board, fabric, decorative ribbon, and glue gun/sticks (though, I bet a staple gun could work too over an art canvas).

Photo via http://onegoodthingbyjillee.com

Christmas (or Hanukkah) Star - I really, really, really want to try this one next year!  I found the idea on One Good Thing By Jillee after I had already hung my card ribbons or I would have tried it for this year.  I think I can change this up with a Star of David, making it a perfect complement to our Hanukkah decor.




How do you display your holiday cards?  Please share in the comments section below.

Semi-Homemade Appetizer Buffet for Christmas Eve

I am getting so excited for Christmas Eve.  Instead of a traditional big dinner this year, we are having a deli style lunch, and then having a tapas style buffet spread for dinner.  Two years ago, my sis and I made homemade potato gnocchi for Christmas Eve dinner.  It was delicious and fun to make, but a ton of work.  Last year, we were less ambitious with dinner, but still logged some time in the kitchen, making a feast.  This year, the goal is to spend less time cooking and more time eating and drinking!

In the spirit of "less is more," I have decided to scale back the appetizers I contribute to the buffet by making semi-homemade versions of some of my favorite recipes, and I am going to my favorite grocery store, Trader Joe's, for help.  Here is what I have planned for my portion of the spread.

Photo via http://thekindlife.com

Artichoke Pesto Crostini
Alicia Silverstone shared this great recipe on her blog a while ago.  It is one of my favorite appetizers to serve, but it is a lot of work.  You have to make the crostini, the spread, the pesto, and sautéed mushroom-leek topping.  Instead of doing all that this year, I am taking the inspiration of flavors and textures and creating this recipe:

Ingredients:
1 jar of TJ's Artichoke Pesto
1 tub of Roasted Garlic Hummus
1 French or sourdough baguette
2 tablespoons olive oil
3 cloves of garlic, minced
1/4 cup of diced onion
1 teaspoon Umeboshi plum vinegar
1/2 cup button mushrooms, sliced
2 tablespoons of finely chopped Italian parsley

Directions:
1. Preheat oven to 350 degrees.

2. Slice baguette into 1/4-inch slices and place on a baking sheet.  Drizzle with olive oil, and sprinkle with salt and pepper.  Bake for about 10 minutes until golden brown and crispy.

3. Meanwhile, sauté garlic, onion and olive oil in a pan, until onion is translucent and garlic is golden brown.  Add mushrooms and sauté about 5 minutes.  Stir in the Artichoke Pesto and vinegar.  Season with salt and pepper to taste.  Stir in the parsley.

4. When ready to serve, place bread slices on platter.  Spread hummus on slices first.  Top with a dollop of the artichoke pesto and mushroom mixture.

Bruschetta Hand Purses
These cuties are inspired by the tomato-olive hand pies that I learned to make in one of my favorite cooking classes with Spork Foods.  Using TJ's pre made bruschetta, (I could eat this out of the tub!), this recipe is a cinch.    

Ingredients:
1 package of vegan puff pastry (I like the Aussie Bakery brand, available at Whole Foods)
1 tub of Trader Joe's bruschetta (in the refrigerated section)
1/4 cup of kalamata olives, coarsely chopped
1 teaspoon balsamic vinegar

Directions:
1. Thaw puff pastry.  Cut each sheet in half.  Cut each half in half.

2. Mix bruschetta and olives in a bowl.  Stir in balsamic vinegar.

3. Spoon a teaspoon of filling into a pastry square.  Gather all four corners and pinch together.

Photo via http://cheekykitchen.com

Arugula Topped Polenta Rounds
I pinned this recipe to one of my "Appetizers to Try Board," but decided to take out the polenta step and use a tasty pre-made log from Trader Joe's.  Super simple and just as delicious.

Ingredients:
2 logs of Trader Joe's polenta
1 bag of TJ's arugula
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon agave
3 cloves of garlic, finely chopped
Salt and pepper to taste

Directions:
1. Pre-heat oven broiler.

2. Slice polenta into 1/4 inch slices.  Brush with olive oil.  Sprinkle with salt and pepper.  Broil for 10 minutes until crispy and brown.

3.  Whisk together the olive oil, vinegar, agave, garlic, salt, and pepper.  Toss in arugula.

4. Plate polenta.  Top with arugula.

Subscription Boxes To Gift This Season

The season of gifting continues and today, I am featuring a few of my favorite subscription gifts.  I really love subscription gifts because they keep the giving going!  Your recipient is delighted month after month, and you get to know that you are bringing them a little "happy" each time they open their monthly gift.  Below are a few subscriptions that I think are pretty cool.

Conscious Box - These boxes are all about natural, healthy products that are good for you and the environment.  If you like the products you receive, you can purchase more of them on the site.

Vegan Cuts - This is one of my favorite vegan shopping sites.  Think Living Social or Groupon for vegans.  They offer a beauty box and a snack box subscription.  I would love to receive either!

Art in a Box - You give them three adjectives to describe your art taste, tell them what media you like and the months for delivery, and you receive an original work of art to keep each month of your subscription.  How cool is that?!

BirchBox - For an affordable $10/month, you can sign up for either a women's or men's box where you get beauty and lifestyle samples from high-end brands.

The Bouqs Co. - This company sends bouquets to your recipient for how many months you tell them.  You can select the type and size of your bouquet to send.

Subscriptionboxes.com is a great resource to browse, search and sort through all the boxes out there.  Definitely check them out if you are looking for a box to gift or purchase.

And of course, don't forget about magazine subscriptions.  Many of the magazines I receive are from gifts.  Amazon.com has great deals on subscriptions.  

Do you have a subscription gift that you love?  I'd love to hear about it in the comments section below.

Music for the Holidays

Music is a mood setter for me.  It can be my muse and my party starter (even if it is just me listening!).  I believe in the power of music to inspire and delight, and around the holidays, to bring the magic.  For me and my family, the holiday season would not be the same without Jose Feliciano's Feliz Navidad, (Christmas has not officially started until I hear that song!), and I have dozen other tunes that light me up during the season.

As much as I love the classics, (and oh how I love them!), I am always in search of new tunes to kick up the season.  If you are like me and looking for some new albums to listen to this Christmas, may I suggest one or all of these:

Wrapped in Red by Kelly Clarkson - I am a huge Kelly fan, but even if I wasn't, this album would still be awesome!  Original scores like "Underneath the Tree" are sure to be a hit, and classics like "Have Yourself A Merry Little Christmas," do not disappoint.  Her soulful, rock-meets-country style, (how do you describe Kelly's voice?!!), is a great complement to her song selection on the album.  

Christmas by Michael Buble - This CD came out in 2011 but it is still on the top of my list this year.  I saw him in concert last month, so I admit I am a bit smitten for this guy, but objectively, this album is fantastic.

On This Winter's Night by Lady Antebellum - I love Lady Antebellum, but didn't realize they had a Christmas album until this year, when they kept popping up on my Pandora mix.  I will have to gift this one to myself along with Kelly's new one above.

Under The Influence by Straight No Chaser - This a cappella male group is amazing!  This new holiday album features some fantastic guest artists too.  Check it out!

For more of my holiday music selections, click here.  What are you listening to for the holidays?  Please let me know in the comments below.

Vegan and Gluten-Free Candy Cane Cupcakes

My daughter and I have been baking together a lot this past month.  She loves to make cupcakes, and between Hanukkah and Christmas, we decided to make a few holiday themed treats to match the season.  For Hanukkah last month, we made these "jellydoughnut" cupcakes that were so good.  Jelly doughnuts (sufganiyot) are traditionally served at Hanukkah so these cupcakes were the perfect dessert for the holiday.

For Christmas, my daughter wants to use candy canes, so I found this recipe that looks fantastic.  

Chocolate Candy Cane Cupcakes ~ Vegan & Gluten Free

Makes 9 cupcakes

Cupcake Ingredients:


1 cup vegan sugar


3/4 cup melted vegan margarine


1/2 cup sorghum flour

1/2 cup cocoa powder


1/4 cup potato starch


1/4 cup cornstarch


1 tsp xanthan


1 tsp baking powder


1/2 tsp salt


1/2 cup non dairy milk


3 tbsp vinegar


1/4 cup crushed candy cane bits


Frosting Ingredients:


1/2 cup vegan margarine, cold


1 tsp peppermint extract


2 cups vegan confectioner’s sugar


1 tbsp non dairy milk


Directions:


Preheat oven to 350 °F and line 9 standard muffin cups with paper liners or lightly grease and flour your pan.


In large mixing bowl, combine sugar and melted margarine together until smooth.


In separate, smaller bowl, combine sorghum flour, cocoa powder, potato starch, cornstarch, xanthan gum, baking powder, and salt.   Slowly incorporate flour mix into sugar mixture along with the non dairy milk, alternating between additions.

Stir in vinegar, one tablespoon at a time.
Drop a little less than 1/4 cup batter into each cupcake cup until all batter is used. The batter is very sticky, so be prepared to use a spoon to help get it in the cups evenly.

Bake in preheated oven for 25 minutes, or until knife inserted into center comes out clean.
Wait until cupcakes have cooled and then make your frosting.


To make frosting, simply cream margarine and peppermint extract until smooth. Next, add in confectioner’s sugar slowly until all is incorporated. Mix on highest setting possible until creamy. Add in 1 tbsp non dairy milk and whip until fluffy. Add in food coloring if desired.  Top with crushed candy cane pieces.
Store in covered container inside fridge to keep fresh.