Celebrating Small Victories

It has been four years since I adopted a vegan lifestyle, but it wasn't until last week that I felt a shift in awareness from my family.  And it was self motivated: My eldest daughter made a comment to a friend that she wasn't eating marshmallows any more unless they were vegan (for the horses).  I would like to think my post on Dandies had something to do with that!  Then, my husband mentioned in a conversation that he had replaced dairy milk in his morning cereal with almond milk.  I was giddy with delight.  

These may not seem like major dietary changes towards veganism, but for me, they are huge victories.  As the grocery shopper and cook for the family, my kids and hubby eat primarily vegan and mostly vegetarian at home.  They some times grumble or tease me as they anticipate their evening meal, asking, "Is it vegan?"  My cooking is met with skepticism often, but luckily, usually surprises and pleases.  So, when I learned about the marshmallow and dairy milk changes to their diets, I did an internal jump for joy.

Maybe I am making a difference.  Maybe my example is making my family think about their choices and consider things anew.  If you are also following a vegan lifestyle that can feel ostracizing at times, I urge you to remember that change is felt over time.  As are all things in life, it is a journey, not a sprint.  As vegans, I believe we are change agents, helping to make the world a better place.  If we can influence someone else to make similar changes, how great is that? 

As I celebrate my family's wins, I encourage you to make one small change towards a plant-based diet.  Whether you switch out your dairy milk, go meatless on Mondays, give up cheese, or try vegan for a week, it all makes a difference - to the animals and our planet.

Help: My Daughter Went Vegan!

An interesting coincidence occurred recently.  Two parents I know from my children's school approached me about their children's decision to go vegan/vegetarian.  These parents were supportive, but overwhelmed with what to cook for them since their families were very much carnivores.  One parent expressed concern that her daughter was going to starve because she was only eating side dishes.  The other parent was worried about dining out because there was nothing for her to eat except French fries.  They were eager for guidance and help to support their children on their new diets.  

I felt such compassion for these parents, knowing first-hand how daunting a switch to a plant-based diet can be.  Apply the additional worry of a parent trying to do the best for their child, and it would be even more overwhelming.  

Here are some ideas to help:

1. Make meatless Monday a new tradition in your family's home.  Click here for a previous post with information on The Humane Society's campaign for this cause.  Meatless Monday couldn't be easier. Need some ideas?  How about spaghetti with marina sauce and a green salad; tofu stir fry with rice; bean and corn burritos with rice; or vegetarian chili and cornbread?

2. Add a mixed meal or two to your dinner menus.  Tacos, sushi, soba noodle bowls, and lettuce wraps are all great ways to please a family with a mix of carnivores and herbivores. Click here for some meal ideas and recipes.

3. Try some meat alternatives.  In order to be a healthy vegetarian/vegan, I recommend eating a diet high in vegetables, limiting processed meat alternatives. However, there are some very good products available that I encourage you to try out like you would their animal-based counterparts.  Field Roast, Gardein, and Lightlife offer some great products (available at Whole Foods).  In a previous post, I share some great recipes using some of these products.  And remember, you don't have to have "meat" to get protein.  Click here for a great infographic from Kris Carr on plant based proteins.

4. Switch out milk and cheese for a non-dairy version.  There are several varieties of non-dairy milk, (rice, almond, coconut, hemp), all available at Trader Joe's or Whole Foods.  Taste a variety until you find one that your family likes and replace your dairy milk.  Daiya and Go Veggie! have some great cheese alternatives you can try switching out for dairy cheese.

5. Do a little prep before you eat out.  The next time your family eats out, check out their menu online and discuss some meal options.  Call ahead to the restaurant to see how they can accommodate a vegetarian/vegan diner.  With your child, create a list of veg friendly restaurants for the family. Here are some of my favorite: Fresh Brothers, Chipotle, California Pizza Kitchen, Lemonade, and Ruby's.

6. Create a recipe file.  Check out VegNews, Vegetarian Times and other veg food blogs for recipe ideas.  Once you have a stack of go-to's, you'll have more confidence to whip up a meal that pleases the whole family.  Check out my Pinterest boards for tons of recipes.

7. Build a community.  One of the hardest parts of changing to a plant-based lifestyle can be the isolation and loneliness.  Make sure your child has resources to help her answer questions and reply to people who may be curious about her diet.  PetaKids is a fabulous website for parents and children.

8. Try a vegetarian/vegan restaurant the next time your family eats out.  Demonstrate your support for your child by introducing them to a vegetarian restaurant.  Oh what a liberating feeling it is to go to a restaurant and not have to worry about finding something on the menu to eat!  Some of my local LA favorites are Sage Bistro, Cafe Gratitude, Rice, and Veggie Grill.

Keep in mind that it's a process.  Work together with your child to make sure she is educated about her food choices so that she is getting what she needs nutritionally.  It will be a learning a curve for the whole family, but the effort will be worth it for the change she is making for her body, the animals, and our planet.

Please let me know if this post was helpful and if I can answer any other questions.  

OMG - Vegan (and Gluten Free) Mac and Cheese!

I have been vegan almost four years now and have never eaten vegan mac and cheese. Something about fake cheese, and not wanting to be disappointed by a faux version of one of my favorite comfort foods.  Still, I have missed it.  I am not sure what made me do it, but I finally decided to make a mac and cheese recipe.  I have been trying to cut out gluten recently (because my body feels better) so I decided to take this recipe from VegNews and make it gluten-free.  The results were delicious!  My late Uncle Herb had a trademark mac and cheese dish that he always served at holidays.  It was one of my favorites - comfort and love in a bowl.  One bite of this recipe took me back to that happy place.  Seriously, I love this recipe.  No fake cheese is involved, just cashews and even some veggies.  My kids and husband loved it too.  I am so excited to have mac and cheese back in my recipe box and my tummy!  I look forward to breaking it out at the next holiday meal.  I hope you enjoy this as much as me!

Vegan and Gluten Free Mac 'n Cheese
Serves 12

Ingredients:
8 quarts of water
1 tablespoon sea salt
16 ounces of gluten-free pasta (I used a brown rice/quinoa fusili from Trader Joe's)
8 slices of vegan and gluten, free bread, torn into pieces (Trader Joe's sells a brown rice, vegan bread that I used)
4 tablespoons + 2/3 cup Earth Balance
4 tablespoons shallots, peeled and chopped
2 cups yellow potatoes, peeled and chopped
1/2 cup carrots, peeled and chopped
2/3 cup onion peeled and chopped
1 cup water
1/2 cup raw cashews
4 teaspoons sea salt
1/2 teaspoon garlic, minced
1/2 teaspoon Dijon mustard
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon paprika

Directions:
1. Bring the water to a boil in a large pot with salt.  Add pasta and cook until al dented.  Drain and rinse pasta with cold water.  Set aside.

2. In a food processor, make breadcrumbs by pulsing the bread with 4 tablespoons of Earth Balance.  Set aside.

3. Preheat oven to 350 degrees.  In a saucepan, add shallots, potatoes, carrots, onions and 2 cups of water.  Bring to a boil, cover the pan and simmer for 15 minutes or until vegetables are very soft.

4. In a food processor, process the cashews, salt, garlic, 2/3 cup margarine, mustard, lemon juice, black pepper, and cayenne.  Add softened vegetables and cooking water.  Process until smooth.

5. In a large bowl, toss the cooked pasta and sauce until completely coated.  Spread mixture into a 9x12 casserole dish, sprinkle with breadcrumbs, and dust with paprika.  Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Where To Eat: Veggie Grill

I am such a fan of Veggie Grill, (crave their All Hail Kale Salad like a drug!), that I cannot believe that I have never blogged about this great vegan restaurant.  I met a friend there for lunch recently and tried out one of their new Winter bowls.  Now, I have another favorite item on the menu! 

Everything at Veggie Grill is vegan - the sauces, dressings, everything!  I love that I can order anything I want without having to scrutinize the menu.  Even four years into being vegan, I still get excited when I can order anything from the menu. If you are a transitioning vegan, this is a great restaurant because it offers a lot of the faux meats - chicken and beef - that can be helpful when you first go veeg.  I am not so much into that anymore, but they also offer tempeh and other veggie based dishes, (like that awesome All Hail Kale Salad I mentioned above), that are fantastic.  Here are the details:

Info:  It is a chain with several locations all over Los Angeles.  I frequent the El Segundo (720 Allied Way) and Torrance (2533 Pacific Coast Highway) locations most often.  Visit http://www.veggiegrill.com for other restaurants.

Setting: Casual - you order at the counter, and the food is served to you at a table.

Service: Friendly 

Kids menu: Yes ($5 and includes a drink)

Prices: Entrees are $8-10; Sides are $3-4; Desserts are $2-5

What I order: The All-Hail Kale Salad is my go to.  I also love the Savory Kale Caesar.  My favorite sides are the Herb Roasted Veggies, Sweetheart Fries (served with an amazing chipotle ranch), and Steamin' Kale.  The Bombay Bowl was delicious.  They have a Chocolate Pudding Parfait that is better than any non vegan version I have ever had.  

Is your mouth watering yet?  Check out Veggie Grill and let me know what you think!

Vegan Lettuce Wraps

I am on a roll with family meal pleasers (click here for last week's Soba Noodle Bowl recipe)!  Last week, my family loved my lettuce wraps.  I was inspired by this recipe from Vegetarian Times.  I set up the filling and toppings in the center of the dining room table, alongside a plate of lettuce leaves.  I served them along with a watermelon radish and bok choy salad drizzled with ume plum vinegar, as well as brown rice, cooked with garlic and tamari (a gluten-free soy sauce).

Vegan Lettuce Wraps
Serves 4-6

Filling:

2 tsp. vegetable oil
1 medium onion, chopped (1 1/2 cups)
1 tablespoon minced fresh ginger
2 tablespoons dried lemongrass
2 cloves garlic, minced (2 tsp)
1 package Trader Joe's teriyaki tofu, finely diced into small squares (You could also use tempeh)
3 celery stalks, finely diced
4 tablespoons Tamari (gluten-free soy sauce)
1 tablespoon Sesame Oil
1 head of iceberg lettuce, washed and leaves peeled and stacked

Garnishes:
Chopped basil
Peanuts
Shredded carrots

Directions:
1. To make the filling: Heat oil in a large skillet and saute onion and garlic with the lemongrass about 7-10 minutes, until onion is soft and beginning to brown.  Add the celery and cook 4 more minutes.  Stir in tofu and cook 2-3 minutes until heated through.  Stir in soy sauce and sesame oil.

2. Place lettuce leaves on a platter, and set out garnishes.  Spoon tofu mixture into lettuce leaves, and top with choice of garnishes.

Enjoy!

Meet Spork Foods Sisters, Jenny Engel and Heather Goldberg

If you have been reading this blog for a while, you know that I am a huge fan of Spork Foods sisters, Jenny Engel and Heather Goldberg.  My husband gifted me with one of their cooking classes for a birthday present a couple of years ago and I have been hooked ever since.  Their food is delicious and their enthusiasm is contagious.  Their business has grown since I first met them - have been featured in VegNews and Vegetarian Times, launched a cookbook, and currently serve as ambassadors for Go Veggie!.  They are two ladies definitely living the good life.  I was beyond thrilled when they agreed to let me interview them for VeegMama.

VM: For those of my readers new to Spork Foods, can you give us a quick overview of who you are and what you do?  
SF: We are sisters.  We started Spork Foods about seven years ago.  We offer vegan, organic cooking classes, in-home healthy eating consultations, pantry makeovers.  We are the chefs to two different corporations, so we travel for them, go on the road.  We are cookbook authors.  And we actually are going to be offering catering this year, so things have changed and grown.  

VM: I am a huge fan of your classes and cookbook.  Do you have another cookbook planned in the near future?
SF: We don't.  We have so many projects going on that a cookbook will have to wait for a little while longer.

VM: Tell me about the catering.  That's very exciting!
SF: It's very new.  We haven't actually told anyone yet.  You are the first to know!  So, we have partnered with a company called Eco Caters, and they use all organic, sustainable ingredients, so we are currently training their chefs, teaching their chefs to make Spork Foods recipes.  So, we are going to be able to do catering from between 5 people to 10,000.  We can do full service catering.  It will be all original Spork Foods recipes through their company.  So, it's a partnership we have formed with them.  

VM: Adopting a vegan diet and lifestyle can feel a bit overwhelming at first.  Do you have any advice for those looking to make that switch?  
SF: Yeah, we have a few things that we always recommend, which one of them is doing some easy swaps, so for example using Earth Balance Buttery Spread instead of butter.  That's an easy swap.  It works great in recipes just like butter would.  1 for 1.  Or the Go Veggie! cheese shreds.  They taste so great.  They are melty.  Just pop them into your recipe instead like regular cheese and see how you like it.  So, that's #1, just some easy swaps.

And the second bit of information, which, you know is a little harder, but sometimes it really works.  Sometimes, we recommend the buddy system.  So, if you have someone you can go vegan with, or at least try it out or someone who is willing to support you through the process, it makes it so much easier.  So, we actually didn't even go vegan together.  We went vegan separately with our best friends in college.  So just having a roommate you can have meals with and talk with about your experiences, or a husband or a best friend, someone to do this with.  That's the best way to go about it if you can do that.

VM: Why did you decide to go vegan?
SF: Both of us were environmental studies majors in college, and so at first we were making the connection between our food choices and the impact they had on the environment.  When you look at how much deforestation is being cause for meat consumption.  When you look at factory farming and the runoff.  When you open your eyes to these things, it really makes you aware of your food choices and it is something we do three times a day, and it can be very powerful.  And then what happened is that we learned more about animal welfare, how animals are treated when they are in these factory farms.  It just broke our hearts.  And then from there, that was it.  That was about 14 years ago, oh 15 now.  And then, never looked back.  Just wanted to move forward.

VM: What are your top 3 favorite vegan products?
SF: Our first favorite vegan product is the Go Veggie! Cream Cheese.  The reason we love it is because it tastes like regular cream cheese.  It's a coconut oil base.  Coconuts are an anti-microbial, an anti-bacterial food.  There are all sorts of health benefits that coconuts have.  We are able to create dishes like cheesecake and strawberry cream cheese stuffed french toast, and we are able to eat a bagel and cream cheese!  We've introduced it to our students and we have seen how relieved they are that they can have cream cheese.  We use it in so many contexts.  You can do savory.  You can do sweet.  It is so much fun.

As far as products go, it's not a food product, but we love the Tofu Xpress for pressing tofu.  It's a lifesaver if you are going to be in the kitchen and you don't want to press your tofu between plates and all that stuff.  This is a very handy tool, created by someone who is very passionate and it's a family owned business, which we obviously appreciate very much.

The other really important tool we have our are spices.  We love the Frontier brand, organic spices because they add flavor to our dishes and flavor is where it is at.  If vegan food didn't taste good, then no one would eat it.  So, that's another tool that we have.  

VM: What are your favorite ingredients to cook with?  
SF: Yeah, there are a bunch.  I mean, when you ask us what we eat when we are not teaching, one ingredient that we love and use over and over and over is tempeh.  Tempeh is a soy food that originated in Indonesia.  It's a cultured food so it has natural probiotics in it.  It makes us feel good.  It's really easy to prepare.  We steam it for a few minutes and then we flavor it.  It's very versatile.  There are 44g of protein in a block of tempeh.  That is a protein packed little thing right there.  

One other ingredient that we love and use pretty regularly is brown rice syrup.  We love the Lundberg brand brown rice syrup.  It's a great alternative sweetener, and it's one of those sweeteners people don't really know about.  People get agave.  People get maple syrup.  They have heard of stevia.  When we are teaching our classes, a lot of times, people have never heard of brown rice syrup.  It's brown rice that is cooked down with these different enzymes.  It's really great way of sweetening up a dressing or a sauce, very naturally.  

VM: Do you see any trends in vegan cooking these days?
SF: Definitely what we see and love so much is the fact that this type of cuisine is getting more modern every day.  It's being able to run with the big boys.  It's getting a gourmet context.  People are seeing vegan cuisine from a gourmet standpoint and seeing it for a cuisine rather than a diet.  We love that.  We love that it's shifting in people's minds into something that is less of a hippie bland diet to something that is exciting and new and fresh.  We love it.

VM: What is your favorite vegan restaurant (or dish)?
SF: We love cooking and we also love going out to eat, so it's a great question.  We discuss at length where we are going to, but also what we are going to eat when we get there.  There is a restaurant called Mudhen Tavern that used to be Street.  It's run by Susan Feniger and the main chef is Kajsa.  Susan Feniger and Kajsa have created some innovative and super flavorful, delicious recipes at their restaurant.  There are things like pierogis that are so flavorful you want more.  My husband said he could eat a bathtub full of these things!  They are so incredible.  This restaurant opened maybe two weeks ago.  

They mark what's vegan on the menu, so there's no guessing games.  They are very respectful there of anyone who has a vegan diet.  Everybody knows the vegan word.  You don't have to say I don't eat eggs and dairy and go through that little rant.  

VM: Do you have a favorite recipe you could share?
SF: I think with the cold weather, we would direct you to Go Veggie!'s website.  We have a Blue Ribbon Cream Cheese Chili (click here for recipe).  The chili is really easy to make.  It is quick and simple and  super flavorful.  It's warming and kids love it.

VM: I am on a mission to live the "good life" in every sense of the word.  What does the "good life" mean to you?
SF: One thing that we definitely think is the good life, as cheesy as it is…is being able to work together every day.  To have lunch with your sister.  That is really one thing that makes us so happy and that we are grateful for all the time.  

Our business is so incredibly meaningful for us, but so are the men in our lives, Jenny's husband and my fiancé.   The good life is spending time and traveling with them.  That makes us really happy.  We are really inspired when we are on the road.  We are inspired to come back and create new things in the kitchen.  We love enjoying time and looking around at the sun, and the sky, and the stars.  It is always important.  

Everyone always says it, but maintaining a balance in your life is something that everyone strives for and we do too.  We really try to keep in mind, valuing the time we have with our friends and our family, balancing that with work, and just kind of keeping a clear head about it, as much as possible.

VM: Do you have a favorite quote you could share?
SF: "Necessity is the mother of invention."

When we went vegan 14 years ago, we started cooking out of necessity.  There weren't as many products and things like that, and then look at what has happened to the vegan movement.  All of these products have become available.  So, I think that is something that is just a really interesting thing to keep in mind.  It can create a really great ripple effect.

We should tell you about one other thing.  We are going on a national tour of Whole Foods with Go Veggie!  We are going to be touring all of these cities and teaching cooking classes at Whole Foods on behalf of Go Veggie! as their Chef Ambassadors. We haven't actually announced it to anyone yet!  

Lots of exciting stuff, ladies.  Thanks, Heather and Jenny!  To learn more about these great gals, read below, and to visit their website, click here.


Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg.  Our delicious, innovative cuisine emphasizes organic, local, and seasonal ingredients.  We offer organic vegan cooking classes, in-home healthy eating consultations, private cooking parties, corporate trainings and demos, team-building cooking classes and more.

Jenny and Heather are available for cooking demonstrations at schools, corporations, festivals and parties.  Other services include vegan recipe or menu development, video content and television representation for vegan food companies as well as vegan non-profit organizations.

Jenny and Heather are the Chef Ambassadors for GO Veggie! Foods.  As the Chef Ambassadors, Spork Foods creates original recipes and unique, high quality cooking videos to demonstrate how to use the GO Veggie! vegan product line.  They also travel the country to trade shows and festivals, produce cooking demonstrations on television, organize and throw product launch parties, and host demonstrations and lunches at corporate events to engage consumers.  Jenny and Heather give customers a chance to be inspired about GO Veggie! products and how to creatively use the products in their everyday lives.

My Vegan London

My hubby and I enjoyed a quick getaway to London for four days during the holiday break.  This is the second year in a row that we have done a European vacation together over the holidays.  The timing with the holiday break works out perfectly because we get to spend time with our family until Christmas and then we head out the day after until New Year's Eve so we can be home to ring in the new year with our kiddos.

Given that it was only my second time in London, (the last time was 15 years ago), I soaked up all the sights and wonders that the enchanting city had to offer.  Visiting as a vegan this time also gave me the chance to eat my way through London, and that is exactly what I did!  Thank goodness that we walked everywhere!!  As I do any time I travel, I did a lot of research about where and what to eat.  Click here for my Pinterest London board to see what I gathered.  

With only four nights to spend, my husband chose two restaurants for dinner and I made selections for the other two nights.  Manna and Mildred's were my top two choices (my first choice, Vanilla Black, was closed during the time were were there).  I made reservations for Manna two weeks in advance (Mildred's doesn't take reservations).  Both restaurants were lovely, fine dining choices.  My husband, who teases me that every vegan restaurant I take him to has people wearing Birkenstocks and playing save the eels videos, approved.  I highly recommend both restaurants.  Here's what we ate:

Mildred's
We ate here our first night in London.  Their website said to expect a wait if you arrive after 6:30 p.m.  We got there around 8:00 p.m. and the place was hopping.  The restaurant is located in Soho - a fun part of the city.  The place is intimate, with a trendy vibe.  I loved it.  We stood around the bar and had some drinks while we waited only about a half hour for our table.

We started with a delicious artichoke appetizer.  For dinner, I ordered the special - a beetroot, fennel and apple burger with sweet potato fries.  Amazing!  My husband ordered a vegetarian ravioli that I didn't try because of the cream sauce, but he equally enjoyed his meal.  We shared a yummy dessert.  The restaurant also has a nice selection of organic, vegan wines.  I was a happy gal.  It was a great place to kick off our London dining experience.

Manna
This restaurant was elegant and laid back at the same time.  I loved the setting (in Primrose Hill/Regent Park area).  I ordered dishes from the special holiday menu, and my husband ordered two appetizers to make a meal, which is often done there (canellini bean slider and jalapeño cashew cheese croquettes).  We ordered two desserts - the bread pudding and a tiramisu cheesecake, because I couldn't decide between the two.  Both were outstanding.

My husband's choices were Patara, a great Thai restaurant in The West End (theater district), and Mint Leaf, a popular Indian restaurant.  We went to Patara before seeing Once, (one of the highlights of the trip), and they were great at getting us in and out on time.  I ordered some amazing appetizers and a vegetable curry.

At Mint Leaf, we ordered a variety of dishes.  They were very gracious about adapting some vegetarian dishes I wanted so that they would be vegan, but they also had several that didn't need modification.  The food was delicious and the atmosphere was chic.  

And then there was tea!  Afternoon tea is one of my favorite things to do.  I started going with one of my best friends about eight years ago and it is an indulgence I still enjoy and do a few times a year.  My husband, however, has never been, so I wanted him to experience a fancy tea in all of its English splendor.  I narrowed my choices to The Ritz and Fortnum and Mason.  Since we can do the Ritz here, I opted for Fortnum and Mason.  After a few clicks online, I discovered they have a Diamond Jubilee Room built for the Queen's Diamond Jubilee.  I was sold!  I made a few more clicks to check out the menu and was ecstatic to learn that they have a special vegan menu (as well vegetarian and gluten free versions.) 

And let's not forget the cupcakes!  During my research about where and what to eat in London, I came across a blog post on Chloe Coscarelli's website (famed first vegan winner of The Food Network's Cupcake Wars.)  She raved about a cupcake shop called Ms, Cupcake, so I knew I had to make that a stop.  We visited the day before we left so we could bring some home.  It was a bit of trek (located in Brixton) and the neighborhood wasn't fantastic, but the cupcakes were worth it.  The Ferrer Rocher and  Tiramisu were the best cupcakes I have ever had - vegan or not.  I am still dreaming about them...

I also made some other great finds...

Jamie Oliver's Recipease in Notting Hill: A cute cafe sits atop a bustling cookware shop and demonstration kitchen.  We didn't get a chance to sample the food, but the menu featured several vegan friendly breakfast and lunch items that looked delicious.

Ottolenghi: A friend of mine who lives in London gifted me with one of this chef's cookbooks last time she came to stay with us.  They have several restaurants, but we were lucky that one of them was around the corner from our hotel.

- Granger and Co.: A very good friend from graduate school lives in Notting Hill.  She took us here for lunch during our visit.  Their food was delicious - several vegetarian/vegan options.  

 - The Coach and Horses Pub: This was a random discovery as we were wandering Soho after the theater.  It is a vegetarian pub!  Sadly, we didn't have time to test it out, but it's on my list for next time!

- Borough Market - An open-air market that puts every farmer's market I have ever been to shame.  Walking this market overwhelmed me with glee.  I wish I could shop there every week.  Upon entering, we were greeted by a raw vegan stand with salads and quinoa burgers.  It was one of the best lunches I had during the trip. 

- The Falafel Burger at St. Stephen's Tavern Pub: We popped into this pub after a morning of museum hopping.  It is right across the street from Big Ben.  My burger was delish, as was the cider.

As you can see, I really did eat my way through the city.  What a wonderful trip!

Go Vegan This Year!

Ready to feel amazing in 2014?  The best you have every felt?  Ready for glowing skin that almost never has blemishes?  Ready for energy that is off the charts?  Ready to eat delicious food and not worry about counting calories?  That's what happened to me when I went vegan.  Ready to join me?

Need some convincing?  Read this post with 5 more reasons to go vegan, previously posted on the blog last year.

Hoppin' John Salad

Black eyed peas are thought to bring good luck and prosperity in the new year, and are traditionally served on New Year's Eve in the southern U.S.  

This recipe from Physicians for Responsible Medicine is one of my favorites, and was a go-to recipe during my first few weeks transitioning to a vegan lifestyle.  I hope you enjoy it as much as me.

Hopping John Salad

Ingredients:
2 cups cooked black-eyed peas, or 1 15-ounce can, drained (I usually cook up a batch and freeze in 1 cup portions so I can whip up this salad easily whenever I want)

1 1/2 cups cooked brown rice (Trader Joe's sells a pre-cooked, organic brown rice in their frozen section that makes prepping this even quicker.)

1/2 cup green onions, finely sliced

1 celery stalk, thinly sliced

1 tomato, diced

2 tablespoons fresh parsley, finely chopped

1/4 cup lemon juice

1/4 teaspoon salt

1-2 garlic cloves, crushed

Directions:
1. Combine black-eyed peas, rice, green onions, celery, tomato, and parsley in a mixing bowl.

2. In a small bowl, mix together lemon juice, salt, and garlic and pour over the salad.

3. Toss gently.  Chill 1 to 2 hours, if time permits.

How I Went Vegan

The end of the year traditionally motivates us to start or try something new, usually moving us towards a healthier, happier habit and lifestyle.  Today, I share my story of how I went vegan, the steps I took, and resources that help.  Click here to read the previously published post in December of last year.

If you are starting a vegan lifestyle, please send me your questions.  I would love to help and inspire you along the way.  It isn't always easy, but it is an easy choice once you commit - and it is always worth it.

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!

Introducing Shazzy Treats!

My sis-in-law brought me a special treat for Hanukkah - Shazzy Treats!  Isn't the name great?  She gifted me with the company's Cookie Dough Bar.  Sharon Druckmann, owner, currently bakes all of her products from her home kitchen, but is looking to expand her business.  I loved my cookie dough bar so much that I wanted to help spread the word about her delicious products and the healthy ingredients they use.

VM: Tell us about Shazzy Treats.  What are they and who are they for?  
ST: Shazzy Treats are gluten free, grain free, dairy free, preservative free, refined sugar free, soy free treats that are not, however, free of deliciousness. I make bars that are raw and vegan and I also make baked goods that do contain egg. They are for anyone who is health conscience, people who have certain restrictions in their diets, or anyone who loves yummy treats!

VM: How did you come up with the idea for your treats?  What led you to develop such healthy recipes with natural, organic ingredients?
ST: It all started with my husband. He had a few health issues a couple years back such as high cholesterol which his doctor wanted to treat him for with medication. He was reluctant to go the medical route. He did some research on diet and exercise which led him to a paleo diet and lifestyle, which promotes clean, natural eating, nothing processed. Made sense to me, so the whole family was on board. Who couldn't benefit from eating that way! He was doing it for a while and doing very well, but the one thing he was missing was some treats and snacks. Every time he would try something he found that met the criteria at the supermarket, he would tell me that I could do it better...so I did! It was a fun challenge, turning his old favorite treats into clean, delicious ones. The more people tried it, the more requests I received to make them some too. I realize there are so many people out there with digestive issues and limitations, such as celiacs or children on the autism spectrum on strict diets that I do cater to, as well as people who are interested in eating well but they don't want to compromise taste. And that is how it turned into a business.

VM: When it comes to vegan baking and cooking, I always tell people "Good food is good food."  I love that you exclude refined sugars, preservatives, dairy, gluten, grain, and soy from your products.  Why is that important to you?
ST: Like you say, good food is good food. I completely believe in that. What you put in your body should nourish you, enhance your well being, not the opposite. There is a lot of vegan or gluten free foods that are not necessarily made with the healthiest ingredients. So that was my mission. To make good for you treats that are yummy. All the ingredients I use are whole and are actually beneficial to your health.

VM: For those who are new to your products, what do you recommend they try first? 
ST: That's a tough one, everyone seems to have a favorite but I'd say the Cookie Dough Bar- made from almond flour, coconut flour, dairy free, soy free, gluten free chocolate chips, and maple syrup.

The Sweet and Savory Bar is also a big hit - It's made of nuts, seeds & dates. It always surprises people how delicious they are, but once they try them, they are hooked!

VM: What is your top selling item(s)? 
ST: As far as the strictly Vegan ones, it's the Cookie Dough and Sweet & Savory Bar. For those of you who do eat eggs, The Pumpkin Brownies and Apple Honey Cake.

VM: Where can people buy your products?
ST: We are a very new, small operation running out of my home kitchen. So until we expand, we are catering to local Orange County markets. I may be contacted at info@shazzytreats.com to place orders. You may also check out our (under construction) website www.shazzytreats.com and of course, like us on http://facebook.com/ShazzyTreats

I have a few local drop off locations including Anaerobic CrossFit in Laguna Niguel. But we will start shipping soon and hopefully be at a supermarket near you in the near future.

VM: What trends do you see in baking right now?  
ST: I think it is a very exciting time in baking. I think there is a whole movement towards a more natural, clean and whole way of eating. Baking is catering to meet those demands. 

VM: Can you share a favorite recipe (baking or cooking)?
ST: I go through phases. Right now I am on a Butternut Squash Soup kick. So easy to make & perfect for the season.  This recipe is from The Food Lover's Kitchen website: http://www.primalpalate.com/recipe/butternut-squash-soup/

I always modify any recipe I come across to my taste. This is the original, but feel free to modify as well...

Ingredients
1 whole Butternut Squash, peeled and chopped
1 whole Onion, chopped
1 quart Chicken Stock, free range, organic
1 tsp Cinnamon, ground
1 tsp Salt
1/2 tsp Nutmeg, ground
2 Tbsp Coconut Oil, Organic 

Process
Sauté chopped onion in coconut oil in a large pot.
Add in cinnamon, nutmeg, and salt.
Add chopped butternut squash to pot, and pour in broth.
Boil the butternut squash in the broth until tender.
Puree soup in a food processor or high-speed blender until smooth.
Garnish with a sprinkling of cinnamon and chopped walnuts.

VM: What ingredients are your favorite to combine when baking - your perfect marriage of flavors?
ST: Chocolate & Hazelnut, Chocolate & Pumpkin, Nuts & Dates

VM: I am on a quest to live the "good" life in all aspects of the word.  What does the "good" life represent/mean to you?
ST: I think the good life is anything you do that feeds your soul. Of course, that means different things to different people. It can be the small things like reading a great book, watching a beautiful film, music is a big one with me. Good music definitely moves me. Enjoying a great meal.  To the grand things like surrounding yourself with people who enrich you. Seeing the world…

Right now this new venture is definitely feeding my soul. I love baking, being creative with ingredients & recipes and knowing that my clients who are enjoying them are eating well. I recently had a request from a mother of a child on the autism spectrum who had never had cake before. She wanted me to make him a birthday cake for his third birthday so that he could enjoy it without any horrible side affects. The family loved the cake and it was such a source of pride to be able to make it for them.

VM: Can you share your favorite quote?
ST: "You are what you eat. So don't be fast, cheap, easy, or fake." - Unknown

Thank you, Sharon!  To read more about Shazzy Treats, click here or on Facebook, here.