Last night I watched The Veg Edge, an hour-long special which aired on Cooking Channel, the network brought to us from the creators of The Food Network. The Veg Edge feedback from the vegan community is quite clear - let's discuss, shall we? (plus read my open letter to Cooking Channel)...

Consensus: It rocked!!!

I sat wide-eyed as The Veg Edge's colorful opening credits rolled. And as the show rolled on, sounds of glee filled my holiday-light twinkling living room, "Hunny, I think that's the first time I've seen tempeh featured on TV!" I squealed to my husband as I watched a vegan food cart chef douse a block of tempeh in crimson colored spices - prepping it for his batch of "vegan ribs".

I spotted familiar faces on every veg-filled segment. Finally a cooking show that gets "vegan" right!.. "Hey, there's Chloe! Love her. She's so cute. Love her attitude! Oh yay, Dirt Candy! Chef Amanda! We sat there! You ate that hunny. OMG her zucchini dish looks ah-mazing!"

..I was a giddy vegan-foodie viewer, to say the least.

The only part I didn't like was when they asked veg-eaters "what they missed" from their non-veg diet days. Clips ran of people saying "meat" "a juicy steak" "cheese". I shouted at the screen, "Ask me, ask me! I don't miss anything!!!" But that was the only part of the show that I didn't like.

Vegan Food Show. So yes, I admit I was a bit skeptical before watching the show. I suspected that this special (like many vegan-themed shows on TV in the past) might frame vegetarians and vegans in the "stereotypical" granola-y/eating-disordered/annoying-hippie light. But boy was I wrong! From start to finish, I was bathed in a refreshing perspective of the vegan lifestyle. There was diversity and culture and fun and innovation.

For the first time in a while, I saw myself reflected on a major network cooking show. The image: cool, modern, open-minded, fun, creative, delicious-food-eating veg*ns! And the show was so diverse, I not only saw myself, but a wide variety of veg*n personalities..

Diversity! The Veg Edge had something for everyone. It showed us the fine dining veg eats at Dovetail restaurant in NYC. It showed us the rebel food cart communities in both Austin Texas and Portland Oregon. It showed us the genius, creative Chef Amanda Cohen and her take on veg-cooking at her NYC trendsetting restaurant Dirt Candy. And it even showed us the uber-perky-vibrant-fun side of vegans - all encapsulated in one of my Veggie Girl Power ladies, Chloe Coscarelli. Oh, and how could I forget the brilliant presence of Isa Chandra Moskowitz.

"The world has changed its diet." - Chef Cohen, of Dirt Candy NYC

...(FYI - If you are in NYC, score reservations to Dirt Candy! Review 1 by me. Review 2 by MrHHL.)

Veg Edge: I. Want. More! I do. I want this to be a permanent show on Cooking channel. And since I read many like-minded tweets on Twitter after the show aired - I know you guys feel the same!

So onto my letter to Cooking Channel...

Dear Cooking Channel,

Bravo and good job! The Veg Edge rocked my vegan world. I laughed, I learned, I became very, very hungry. I truly hope you bring back The Veg Edge as a solid placeholder in your ever-expanding, ever-improving lineup of quality cooking shows that feed your viewers hearts, minds and tummies. All I kept thinking when I was watching the show is about how many restaurants, Chefs, bloggers and entrepreneurs in the vegan community there are left to feature on a show like The Veg Edge! I want to see Pure Food and Wine, Native Foods, Real Food Daily, Candle 79, Millennium, the talented founders behind these restaurants - and many many more on the show.

So next steps, I think you need a host. I'd love to apply for the position. *big smile* Or if you need any help taste-testing the yummy eats on the show I'll gladly volunteer. *still smiling*

Thanks for the show Cooking channel, I hope to see many more smiling vegan and vegetarian faces on your channel. I'll be watching!

~Kathy

I salute Cooking Channel with my balsamic-roasted brussel sprout, cipollini onion vegan cheese, whole wheat crust vegan pizza to celebrate The Veg Edge...

More info on The Veg Edge, from Cooking Channel's Website: "The Veg Edge journeys the country unearthing a new breed of vegetarians. From a punk rock vegan in L.A. to vegetable-loving firemen deep in the heart of Texas, to a kick boxing chef who serves up meatless Mondays at his high-end NYC restaurant. Vegetarians 2010: food carts in Portland, a California beauty, East Village hipsters, confessions, recipes, even ribs!...sort of."

About Cooking Channel: "Cooking Channel is an entertainment brand dedicated to today's passionate food lover. From the creators of Food Network, it's for food people, by food people. We throw open the doors for this audience on TV and online, sparking the conversations that fuel people's passion for food and cooking. Dynamic experts offer depth and detailed information including unconventional how-tos, global cuisine, wines and spirits, international travel, history and hidden gems, and even some classic favorites. Cooking Channel — stay hungry."

I had the chance to ask Top Chef Masters winner, Chef Marcus Samuelsson, what vegan dish he would make this holiday season! Here's his answer via video! This is fun and inspiring!...

Chef Marcus via Video! I'm a big fan of Chef Samuelsson. Loved watching him win on Bravo's Top Chef Masters Season Two - so when I was asked if I wanted to have Marcus answer one of my holiday cooking questions via video (personalized for my HHL readers), I decided to throw a vegan curve ball his way!..

Q: Marcus, what would you cook for your vegan guests this festive holiday time of year?

A:..

So lets re-cap that delicious answer... Cooked whole chickpeas folded with cooked/pureed chickpeas and then add in some pomegranate flavors and nuts as well. Um, yum! I would never think of combining chickpeas/pomegranate/nuts. Add a side of pita bread and maybe my raw curried carrot salad and oh-my-yum! Sounds cozy and healthy. Thanks Marcus!

Thanks to the Marcus for taking the time to answer my question - and for giving me some yummy inspiration for a delicious holiday vegan dish! I'll have to try that.

Marcus's website: marcussamuelsson.com
More info on Big Fork Little Fork 2010 Babble Winner of Best Kitchen Tools for Kids.

As we sail towards Christmas, Hanukkah and the New Year - there's one common joy that gets us all through this holiday season with a wide smile on our faces - the food! Vegan treats, holidays feasts, cocktail parties and more...

And in my case, that means having a plethora of healthy, delicious, easy/go-to, vegan recipes on hand for any festive occasion. Get my Vegan Holiday 2010 Recipe Ideas...

Here are my hand-selected picks that will make your holiday table shine this year...

Vegan Holiday Recipes 2010

IPhone Users: my Dip Diva IPhone App will be your best friend whenever you are entertaining. Easy vegan dip and cheese recipes are at your fingertips! Your party just got better! (and easier) Get Dip Diva here!

12 Days of Vegan Treats, 2009:
* Complete series listing here
Highlights..
* Holiday Tangerine French Toast
* Coconut Snowball Cookies
* Fried Golden Fuyus
* Cinnamon Flutes
* Walnutcracker Spice Cookies
* Snowy Spelt Sugar Cookies w/ Cashew Cream Frosting

Menu Ideas:

Appetizers:
* Butternut Squash Citrus Dip
* Pumpkin Spice Cashew Cheese
* Savory Mushroom Bean Balls
* Easy-Cheesy Vegan Spinach Dip
* Salty Baked Chestnuts
* Sweet Maple Garlic Almond Spread/Dip
* Sunny Asparagus Tapenade
* Bullseye Spiral Wraps
* Three recipes for Vegan Stuffing
* Cuc-Mint-Wasabi Tea Sandwiches
* Perfect Butternut Squash Dip
* Better Party Mix
* Elegant Radishes and Butter Crackers
* Sweet & Pepper Toasted Nuts
* Veggie Cheesy Quesadilla Triangles
* Black & White Panini Triangles
* Apple-Cheese Panini Triangles
* Crispy Panko Green Bean Fries

Salads/Starters:
* Cranberry Sauce - 2 ways
* Winter White Fruit Salad
* Purple Power Fruity Fig Salad
* Apple Tahini Brocco Slaw Salad
* Curried Carrot Salad
* Marinated Watermelon Radish Salad
* Fall Forward Seasonal Salad - dried apples, cranberries, nuts, greens
* Lemon-Balsamic Portobello Mushroom Salad
* Medi Couscous Salad w/ Tahini Dressing
* Balsamic Spinach and Shiitake Shrooms Salad
* Triple-Spiced Potatoes Au Gratin
* Roasted Sage Butternut Squash
* Fennel Arugula Citrus Avo Salad
* Avo Beet Pea Shoot Salad
* Deviled Avocados

Entrees:
* Rustic Tofu Veggie Pot Pie
* Currant Maple Citrus Loaf
* Acorn Squash Alfredo Pasta
* Cheezy Broccoli over Golden Quinoa
* Harvest Sage Red Quinoa
* Coco-Almond Quinoa Risotto w/ mushroom Saffron Gravy
* New Year's Soba Noodles
* Vegan Cashew-Ricotta Veggie-Tofu Lasagna
* Cranberry-Soy Tofu
* Vegan Tofu Herbed Quiche
* Triple S Risotto
* Pesto Pasta Bake

Dessert: (see 12 days of vegan treats for more)
* Molasses Ginger Cookies
* Melted Chocolate Persimmon Panini
* Vegan Pumpkin Pie from scratch
* Cool Mint Chocolate Rice Crisp Squares
* Apple Dumpling Cinnamon Rolls
* Chocolate Pomegranate Pie
* Pumpkin-Cheesecake Swirled
* Vegan Classic Rice Pudding
* Tofu-chino Espresso Mousse Parfaits
* Cocoa-Mix Nut Cookies
* Chocolate Covered Strawberry Layer Cake
* Pear Right-Side-Up Cake
* Double Dark Choco Mousse Pie
* Minty Smores Brownies
* Melted Chocolate Persimmon Panini

Beverages:
* Pom-Champagne Spritzer (w/ fresh Pom Juice)
* Pumpkin Spice Latte
* Pomegranate Pink Smoothie
* Spicy Carrot Mimosa
* Ginger-Pear Juice Shooters
* Zen Smoothie
* Cocoa Guide and Soy Mocha (or Soy Cocoa!)
* Spiced Vanilla Bean Soy Nog 2010

My five new holiday smoothies and shakes! -> Holiday Smoothies!

I will be adding more recipes to this list as December progresses! So bookmark it now for easy reference.

Browse my Recipe Index for additional holiday-worthy vegan recipes!

Happy Thanksgiving everyone!

I hope you are cozy at home with your favorite people, prepping for a joyous vegan feast to celebrate Thanksgiving.

Send Me Pics! If you've made any of my recipes this holiday I'd love for you to send them my way (via tweet/email or post a link in the comments). I'll choose a few and post them here - with a link if you have a blog. It makes me so happy to be able to share my holiday with those of you who make my recipes and share them with your friends, families and coworkers. Big hugs to all - Happy Vegan Thanksgiving~ ...

..submit your Vegan Thanksgiving photos of my recipes and I will post them here!

You can also submit any Thanksgiving pics to www.FindingVegan.com

Thanks! ~K

A few of my Thanksgiving recipes made by YOU and ME!..

First, a few of My Vegan Feast Photos...

The Vegan Spread (last minute style!)...

Tahini-Curry Carrot Apple Arugula Salad...

My Traditional Sweet/Sassy Thanksgiving Day Pockets...

My Citrus Pumpkin Pie. I used my traditional Cashew Pie recipe with some extra cinnamon-citrus flavors blended in! Gingersnap crust. Tangerines rimming the pie..

Citrus Cranberry Sauce..

Currant Maple Citrus Vegan Loaf..

Spiced Nutritional Yeast Sliced Almond Quinoa..

Simple Roasted Maple-Spice Sweet Potatoes...

Simple Vegan Stuffing with whole wheat bread, currants, apples, chestnuts, veggies and roasted chopped nuts...

So that was MY vegan feast. Now check out how talented you guys are - vegan home cooks rock - and leave me grinning from ear to ear! Bravo all...

Beautiful Mini Radish Tartines - Vegan Butter & Radish Slices (based on my radish/butter crackers) by the uber-talented CestLaVegan..

Love this duo of my Cashew Vegan Pumpkin Pies by @JillianDay. Based on my recipe for vegan Pumpkin Pie. Beautiful!...

Jillian in Baltimore MD also made my Vegan Cashew Pumpkin Pie! Looks amazing. Lovely!...

Here is my Pumpkin Pie re-created beautifully to perfection by VeggieAngie..

And my stuffing and cashew pumpkin pie made for BeezelBarb's vegan feast:

Mike's awesome in-process pics of his pie-making skills from my Pumpkin Pie recipe..

And more of my pics...

Tahini Salad...

My Pie..

Your Thanksgiving Day Feast may be healthier than you think! Here are a few Healthy Thanksgiving Nutrition Facts to keep you feeling good about reaching for your holiday favorites like: cranberries, sweet potatoes, pumpkin, tangerines, cinnamon and more! Get the facts for a healthy feast...

Seven Foods: Healthy Thanksgiving Nutrition Facts

Below I'll share with you nutrition highlights about the holiday faves: cranberries, pumpkin, sweet potatoes, tangerines, cinnamon, pomegranates and persimmons. And some info about the ORAC scale. These facts and research studies are drawn from the comprehensive 2010 Dole Nutrition Institute Handbook. Buy it.

1. Reach for Cranberries! Go for seconds on the cranberry sauce.

Super Berry. Cranberries are linked to improved urinary health, reduced Alzheimer's risk, as well as fighting off certain cancers and even improving HDL (good) cholesterol levels! Cranberries rank first in overall antioxidant capacity per gram! And they may help protect against liver, breast, colon and leukemia cancers. (3)

"New research has linked cranberry juice consumption with an increase in HDL (good) cholesterol." (2)

"Anthocyanins in cranberries and blueberries are thought to inhibit bacteria from adhering to the bladder walls.." (Cranberries help ward off urinary tract infections)(1)

Cranberry Nutrition Facts: 1 cup of cranberries contains up to 18% fiber, 20% manganese and 18% VitaC

Cranberry Cooking Tip: Try sweetening your homemade cranberry sauce with orange juice instead of refined sugar. Go easy on high-sugar canned sauce.

2. Pumpkin is a healthy food - especially for eye health. Reach for the Pumpkin Pie!

"In addition to a healthy dose of Vitamin A as beta-carotene, pumpkin also provides the eye-healthy phytochemicals lutein and zeaxanthin."

Pumpkin may help lower risks of lung and prostate cancer - and improved joint health and reduced inflammation. (3)

Pumpkin Cooking Tip: If you've never made a pumpkin pie from scratch - do it! And if you'd like, you can use a variety of healthy pumpkin/squash varieties. Try acorn, butternut, cushaw, hubbard and traditional sugar pumpkin. (Some of those canned varieties have actually been known to be a unique variety of butternut or other squash varieties - not pumpkin!)

You can also add pumpkin puree to a variety of dishes (not just pie!) From Pumpkin Spice Cashew Cheese to Pumpkin Spice Cream of Wheat and even Pumpkin Spice Lattes.

3. Sweet Potatoes are rich in Vitamin A and other healthy nutrients! Scoop up those sweet potatoes!...

"Sweet potatoes contain more than 100% of the daily value for vitamin A as beta-carotene - more than any other fruit or vegetable."

Yam Fun Fact: "True Yams can grow up to 7ft long and weigh up to 150 pounds"

"Yams contain a unique combination of heart healthy nutrients: potassium, fiber, and vitamin C."

Sweet Potato Nutrition Facts: (1 medium, 5" long) 122-157% VitaA, 25-32% Manganese, 25-30% VitaC, 12% potassium, 10-15% fiber, 7-10% magnesium ORAC score = 2,750 (see below for ORAC info)

More sweet potato facts. And Recipes. My very first Thanksgiving recipe was inspired by my love of sweet potatoes: Sweet Potato Pockets.

My sweet potato pockets Thanksgiving recipe..

4. Tangerines are Filling and Fight Free Radicals! Peel, peel, peel...

Tangerines are full of fiber and the pectin in them (mostly associated with apples) may make you feel fuller - that type of soluble fiber may protect your heart by improving blood cholesterol levels. Tangerines, like all citrus fruits, are rich in the antioxidant Vitamin C. Tangerines may also help ward off lung and prostate cancer. (3)

"Tangerines are a top source or beta-cryptoxanthin (linked to lower lung and prostate cancer."

Tangerine Nutrition: (½ cup of sections or 1 small) contain 32-39% VitaC

Tangerine Cooking Tip: Add peeled tangerine sections to any raw salad. Citrus pairs well with hearty nuts like pecans, walnuts, almonds or even seeds like pepitas. Add a splash of EVOO, maple syrup salt and pepper to sliced tangerines for a simple sweet snack. Fresh tangerine juice is a nice switch from the everyday orange juice (although with juice you will be missing some of that healthy tangerine fiber.)

5. Cinnamon is a potent free-radical fighter! Sprinkle it on, and on, and on..

Cinnamon, even just a ½ teaspoon a day can aide the health or type 2 diabetes sufferers. And it is an ORAC superstar, er, superspice!

Cinnamon Cooking Tip: Try adding a cinnamon jar to your table side "shaker set". Instead of sprinkling on salt or pepper - dash on some cinnamon, at the table. It goes great with sweet potatoes, carrots, citrus, certain greens, grains and nuts. And don't forget cinnamon in apple cider, spiced vegan 'egg'nog, spicy soy chai tea lattes and any coffee/espresso bevie.

ORAC Fun fact: "the highest antioxidant rating per gram goes to cloves. Orac 3,144 per gram. Cinnamon is 2,675 per gram - which is 43 times higher than blueberries."

"The journal Diabetes Care reported that cinnamon can lower cholesterol, glucose and triglyceride levels (important for type 2 diabetes sufferers as well as anyone struggling with high cholesterol. As little as ½ teaspoon a day of cinnamon produced results."(4)

6. Pomegranate Juice for Health! Drink it up...

Pomegranate juice is rich in free-radical fighting antioxidants including VitaC, VitaB6, VitaB5 and manganese.

Pomegranate Cooking Tips: Try fresh crushed pomegranate juice - by using a manual citrus juicer!

..want more Juicing Tips? See my Juicing at Home 101.

7. Don't forget the Persimmons! Or fuyus..

Another fall fruit to reach for: fuyus or persimmons! One tiny fuyu persimmon contains 5-6 grams of fiber! More fuyu nutrition facts.

BONUS: Eat by the ORAC scale! Get your antioxidants...

ORAC - oxygen radical absorbance capacity (the ability of a food or other substance to absorb free radicals. The ORAC score is generally expressed per serving). Experts agree you generally need a minimum of 3,000 ORAC units per day.

A few ORAC scores (high sources are bolded):
Broccoli - 2,016
Banana - 1,108
Blueberries - 9,206
Prunes - 7,300
Strawberries - 5,258
Sweet Potatoes - 2,750
Blackberries - 7,700
Cantaloupe - 422
Pink grapefruit - 2,384
Tangerines - 1,779
Cranberries - 9,584
Plums - 9,400
Cherries - 4,644
Red delicious Apples - 10,346
Butternut squash - 388
Cauliflower - 719
Russet Potatoes - 2,486
Artichokes - 7,909
Romaine lettuce - 818
Almonds - 1,247
Walnuts - 3,791
Pecans - 5,023
(3)

References.
TDNH = The Dole Nutrition Handbook, what to eat and how to live for a longer, healthier life. (c) 2010 Dole Nutrition Institute

1. (TDNI, pg 75)
2. (TDNH, Pg 325)
3. (TDNH, pgs 93-123, superfoods) (any uncited facts were from the superfoods section)
4. (TDNH, pg 73)

More references from direct quotes: "Cranberries rank first overall in antioxidant capacity per gram on the USDA list ... Scientists at Cornell University have isolated compounds in cranberries that have extremely potent antiproliferative effects on human liver and breast cancer cells. Scientists at UMass Dartmouth found these compounds to have similar potential for thwarting colon and leukemia cancer cells."

"One cranberry antioxidant - quercetin - may help reduce Alzheimer's risk and alleviate prostatitis ( inflammation or infection of the prostate gland)."

"Pumpkin is one of the best sources of beta-cryptoxanthin, a carotenoid linked to lower risks of lung and prostate cancer, as well as improved joint health. A British study found that people with the highest intake of beta-cryptoxanthin had half the risk of developing polyarthritis (inflammation affecting two or more joint groups) than those with lower consumption levels." (3)

"Sweet potatoes, the nutrient-rich tuber is often classified as a yam, but that's actually a different vegetable. SP are fairly common in the typical supermarket, while true yams are imported and less widely available."

"As the top citrus source of pectin, tangerines may make you feel fuller: researchers at the state U of NY Buffalo found that pectin consumption reduces caloric intake in the obese. Studies also show that this soluble fiber benefits your heart by helping blood cholesterol levels." (3)

"UCLA researchers found that drinking 8oz. of pomegranate juice daily significantly reduces the levels of prostate-specific antigen in men following surgery or radiation treatment for prostate cancer. Another UCLA study suggests that consumption of a pomegranate extract may enhance protection of regular sunscreen up to 23%. And topical application of pomegranate extract has been found to inhibit development of skin cancer.." (3)

I've been obsessed with Tahini lately. Tahini cravings have been hitting me like lightening ever since I devoured this salad. So today I came home from the Farmer's Market at Union Square and whipped up this Two-Minute Tahini Apple Salad. It is delicious and healthy. Rich in fiber, potassium, vitamins, protein and healthy fats. Give it a try when you need a delicious fall bite in a snap! My recipe and a few NYC videos...

Washington Square Park NYC (cell pic)..

It has been beautiful here in NYC this week! Up to 64 degrees today. I was sweating wearing a simple light sweater and boots as I walked home from the Greenmarket. A Union Square Greenmarket visit is my favorite thing to do on a sunny Monday.

Plus Union Square had all the holiday booths set up. Everything from Christmas cookies to jewelery and fashion were on display. I love to do some of my holiday gift shopping from the NYC small business vendors, designers and cooks. I love this time of year in the city.

Just for fun I took 2 quickie videos as I strolled. They are shaky, but it gives you a little hint of NYC this time of year...

I found these stunning (and huge) Honeycrisp apples at the market..

..and simply had to do something with them for lunch. So, voila! This is a super fast recipe I'll be making for a quick lunch or even brunch.

Tips: Add in some curry powder or cayenne if you want it spicy! Add in some dried fruit for an extra sweet/chewy accent. And don't skimp on the quality of your apple - choose an awesome crisp, seasonal apple to be the salad star of this lunchtime show..

My salad...

Two-Minute Tahini Apple Salad
vegan, makes about 4 servings

1 large apple, sliced into rough triangles (honeycrisp or fuji or similar)
1 ½ cups brocco-slaw (or regular cabbage slaw)
¼ cup raw sunflower seeds
2-3 tablespoon Tahini
2 tablespoon seasoned rice vinegar
1 cup steamed edamame
salt/pepper to taste

Toss and serve!! Chill leftovers in fridge.

Happy Monday everyone! After a crazy long week of a Masterchef audition callback - where I made a few (from scratch) Pumpkin Pies with homemade Ginger Cookie crust, a three-day awesome Dole Wellness Blogger Summit at the Four Seasons in LA, a Chili Cookoff in Brooklyn - I can say one thing: I'm tired!

Yet still ironically, I'm incredibly energized from the places I've been, people I have met, wellness lessons I have learned and foods I have eaten!

..and to think, it's Thanksgiving in just a few days. Ha!

I think I need a smoothie, stat. I'll be posting all about my summit in Cali later this week, but for today I wanted to give you a sweet and sassy, antioxidant powerhouse smoothie recipe to try.

Spiced Blackcurrant Blitz Smoothie. This spicy-sweet-tart dark purple smoothie will give your body a boost of invigorating antioxidants. Spicy cayenne meets a hint of vanilla and dark festive berry flavors like blueberry and blackcurrant. Rich in fiber, potassium and berry-antioxidants. This sip is perfect as a late afternoon pick-me-up or morning energizer! Get my recipe...

Stock Up on Frozen Berries! One nutrition fact I learned this week is that you can never eat too many berries. And frozen berries can actually sometimes be healthier than fresh since they don't sit on the store shelf and have to get transported before landing in your kitchen raw (berries often travel long distances - more frequent flier miles than me!). Frozen berries are flash frozen quickly after they are picked - and so they often retain more nutrients than fresh.

Notes:
* Farmer's Market (local) berries probably retain more nutrients than store-bought since they have a shorter transport time.
* One study did show that frozen berries are lower in Quercetin - an antioxidant that may help protect the heart.
* Overall, the power of berries (fresh or frozen) has been shown to impact cancer and heart-disease related problems in a positive way.

..and always choose organic berries when you can - since you can't really scrub pesticides off of delicate berries.

Note: This recipe will be featured on my upcoming holiday update for my Smoothies IPhone App. 5 new holiday-themed smoothies (including a Chocolate Frosted Smores Shake) will be included. Get it now and the update will be included. If you already have the App, the update is also free.

Spiced Blackcurrant Blitz Smoothie
vegan, makes 2 servings

1 cup blackcurrant juice (I found some at Whole Foods)
1 cup frozen blueberries
½ cup ice cubes (or coconut water ice cubes, my fave)
½ cup plain or vanilla soy yogurt
½ teaspoon apple cider vinegar
2-3 dashes of cayenne
¼ teaspoon vanilla extract
garnish: thawed frozen blueberries

optional: ½ cup frozen blackberries (add a tad more juice to compensate)
optional: 1 frozen banana for a thicker, less-sweet/tart flavor)
optional: sub frozen with fresh berries, (your smoothie will be less frozen, more silky)

Directions: Blend until smooth. Pour. Garnish. Serve.

Chili Takedown? Bring. it. on.

I crave a little healthy competition. I would say on a scale of 1-10, my competitiveness level when it comes to cooking is about an eleven. A few years ago I competed in the Tofu Takedown (also a Matt Timms event - he's awesome). So when I heard the call for a Chili Takedown at Bell House in Brooklyn (Sun, 11/21), I decided to break out my Secret Spicy Chili Recipe and give those meat-based chilis a run for their money.

I'm so ready to takedown the competition! I'll also be serving a side of my Sweet Soft Corn Cake. Here's my chili recipe - but warning, lots-of-ingredient-phobes, lookout!...

*UPDATED: scroll down to past the recipe to see my post-takedown reflection*

OK, so like I said, a lot of ingredients go into Chili. Mine is no exception. But here are a few highlights of this recipe:

* Mostly used organic ingredients.
* Dark chocolate-espresso squares add depth.
* A hint of molasses adds warmth.
* Ginger powder adds a warm spiciness
* Multiple types of chilis used: jalapeno, poblano and chipotle in adobo - plus chili powder.
* I roasted the veggies (most of them) before adding to chili mixture - intensifies and caramelizes the flavors.
* I used dried beans instead of canned. Better texture and flavor.
* I used fire-roasted organic canned tomatoes in my base.
* A wide variety of garden veggies: carrots, celery, bell peppers, onions, corn, spinach, parsley and more..
* A hint of nutritional yeast adds a savory flavor - a pinch of Daiya cheese too
* Ultra fresh, high-quality spices used
* I used organic beans: dark kidney and pinto.
* A hint of fresh lime zest and lime juice really boost the overall flavor.
* Optional crushed peanuts and pumpkin seeds on top.
* Multiple spicy flavors: cayenne, chipotle, jalapeno, ginger, chili powder and poblano peppers.
* Slow simmering method (this took me about 5 hours, not including bean soaking time).
* Soak the beans in ½ water, ½ veggie broth to maximize flavor.
* A bay leaf adds another level of flavor.
* Veggie protein: Field Roast Spicy Chipotle Sausage wins over taste buds.
* Light use of EVOO and a pinch of vegan buttery spread.
*Apple Cider Vinegar is a nice touch in roasted veggies.

Side of corn cake..

Now, onto the recipe...

Kathy's Spicy Roasted Veggie Vegan Sausage Chili
vegan, makes 3.5 quarts

A) Roasted Veggie Tray:
1 small poblano pepper, diced (about ½ cup)
1 small jalapeno pepper, diced (seeds removed)
½ cup cherry tomatoes
1 large carrots, diced (organic)
1 small tomato, diced (organic)
¼ cup flat leaf parsley, chopped
½ red onion, diced (about ¾ cups)
1 small green bell pepper, diced (organic)
1 T Apple Cider Vinegar
1 ½ tablespoon EVOO
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon chili powder
2 teaspoon nutritional yeast
½ teaspoon ginger
½ teaspoon garlic powder
drizzle of agave syrup

B) Veggie/Protein Pot, then Roast:
2 teaspoon cumin
1 ½ T vegan buttery spread
1 teaspoon ginger powder
2-3 T molasses
3 cloves fresh garlic, chopped
¾ cup red onion, diced (organic)
1 cups fresh baby spinach, chopped (organic)
2-3 Field Roast brand Spicy Chipotle vegan sausages, diced
1 ¼ cups celery, chopped (organic)
¾ cups red bell pepper, diced (organic)
¼ cup canned sweet corn, drained
2 T EVOO
1-2 canned chipotle chilis in adobo
1-2 teaspoon adobo sauce from can

C) Tomato Base:
4 cups canned fire-roasted tomatoes
1 teaspoon salt (to taste)
2 T chili powder (or to taste)
1 chipotle in adobo
dash cayenne
2 tablespoon agave syrup
⅓ cup tomato paste
2 dark chocolate-espresso squares
1 lime, squeezed and zested (about 2 teaspoon zest) (organic)
1 bay leaf (optional, remember to remove after simmering process)

D) Beans:
1 lbs organic kidney beans (dried) (organic)
½ lb pinto beans (dried)
7-15 cups water
8 cups veggie broth
1 T sea salt
-reserve 3+ cups of soaking liquid (to add as needed)

E) Garnish:
1 cup Daiya cheese (optional)
crushed peanuts (optional)

Directions:

tip: chili is one of those recipes that is better the next day! So if you have time, make this mixture one day ahead and reheat in oven or on stove top.

1) Note that there are several ingredient sections A-E. First off, soak those beans! In the mixture of veg broth and salted water. You can either fast-soak them or soak overnight.

2) Drain beans, reserve 3 cups of soaking liquid.

3) Prep the veggies for your entire recipe. Chop, dice, peel, etc. Arrange your roasting veggies (A) on baking sheet and toss with seasoning ingredients. Roast in oven at 400 degrees until caramelized (about 30 minutes). Turn oven to low and leave veggies to stay warm.

4) Set aside your roasted veggies (A). Next toss all your pot/roast veggies (B) into a large pot over high heat. Bring to high heat, then reduce to simmer. Cover with lid and allow to simmer on low for 20 minutes. Finally, toss these veggies on a large, high rimmed baking sheet and roast for another 20 minutes.

5) Next we will start assembling our final chili mixture in its large chili pot on stove. To a large pot add the roasted veggies (A) and the soaked beans (D). You can also add about 1-2 cups reserved soaking liquid. You will need more liquid if your beans are still quite al dente. If they are perfectly tender, you won't need much excess liquid. Simmer this mixture on very low heat for right now - covered.

6) In a sauce pot ad all the tomato base (C) ingredients. Bring to a boil and simmer on medium heat, uncovered for at least 15 minutes. This allows the tomatoes to boil down and intensify in flavor.

7) When the tomato base is reduced a bit, add it to your main chili pot with the veggies and beans. You can also add in your (B) mixture which has been roasting in the oven.

8) Now all your ingredients will be in your pot. Stir well, cover with lid and simmer on low for 1+ hours. You can also alternate by uncovering the lid a bit to let some steam escape.

mid-simmer..

9) You can either serve now, or the next day as I mentioned in my tip above. Add some vegan sour cream, crushed peanuts, pumpkin seeds, chopped parsley, lime zest or vegan cheese as chili garnish.

Enjoy!! Side of corn cake is a very nice touch...

Takedown Reflection. Live and Learn...

Disappointed, yes. Discouraged, never. Regrets, none. Motivated by critics, always.

Event over. A few things. 1) Different from this event, the Tofu Takedown event I did last year was awesome! So much fun. Lots of veg-ppl there. 2) My vegan chili was freaking amazing! Vegan sausage, organic beans, roasted farm veggies and fresh spices. Healthy too. I was glowing with pride to present this recipe. I would (and did) eat bowl-fuls of the stuff. And the feedback about my dish (from those who tasted it) was great.

But overall, my heart is a little sad after attending this event. I was shocked by how many people discounted my chili even before tasting - all because they heard the word 'vegan'.

Boy: Yours is really good. My favorite. Voted for you.
Girl (overheard boy): wow, that sure says something. ..since it is vegan!

Post event thought -> Well that was interesting. I like a challenge. And I always give people the benefit of the doubt. I am open-minded, respectful and kind. I surround myself with people who are the same way. So when I take a leap of faith and expose myself to people outside the veg community, hoping to joyfully expose them to something new, I expect, and usually receive warm glances, happy smiles and curious conversation. I was a bit, no actually, a lot disappointed when a lot of the people at the Chili Takedown in Brooklyn didn't greet the word vegan with excited faces. And automatically judged it to be 'less than' the 'mainstream meat chili'. Confused faces muttered and shrugged shoulders, "Veg-en? Oh, I guess I'll try that." "Ohhh, huh?" "Interesting. Vay-gan you say?"

My face had a plastered on smile the entire two hours of serving. I cheerfully spouted for every of the 200+ guests: "this is a lime-infused vegan chili with a side of coconut milk corn bread." Cheerful tone. Big smile. Friendliness is my way. But really, I felt like Tony Bourdain in a sea of vegans, I muttered to myself, "wow, these are just not my people. Darn." My optimists' heart was kinda crushed. I didn't need to win, I really just wanted to see the meat-lovers get excited to try something new! And, OK, some of them did...

Thank goodness for the folks at the event who "got it" the "wow yours is my favorite!" And "cool, vegan chili, love it." "I'm back for thirds! I want more!" "I voted for yours, it is the BEST!" "the cornbread is fantastic."

But for every positive comment, those very few snarling, negative stares when I said the word "vegan" really broke my heart.

My husband was there helping me, thank God. But I was rudely awakened to the fact that (lightbulb) some people aren't a fan of vegans. The word communicates so much. Good to some and bad to others.

And when I had to get up on stage and Matt Timms shouted, "oh here comes the vegan!" And everyone clapped and made a fuss, I put on a smile, did a slight bow and gave my mini shpeel on my chili. I smiled and laughed, like always. But on the inside I felt very small. Very quiet. Very under-appreciated. Very discouraged.

I was proud of myself for having the balls to stand up there and smile and share my food. But, I kept thinking, damn, I wish I had a vegan cheering squad right about now.

So the end result - did my vegan experiment work? Did I influence anyone? Yes. But will I continue to trek through unknown territory to spread my message of "vegan can be cool and delicious!" - you betcha. I won't let a few snarls get me down. My real tears are shed for the many animals who die. My real tears are not for me but for the voiceless animals who deserve a better world.

(sunset/sunrise) The Day After: yea, OK I wrote this when I was emotional. My readers know I rarely ever talk like this on my blog. I hate dwelling on negative things. It's Monday, and I've totally moved on.

But yes, I am very passionate about my love of animals. My kitty. The ducks in the pond. Farm animals. Birds in the sky. Deer in the woods. When people ask me "why are you vegan." I always say "for animals." Most people at the event were incredibly respectful, but it was those (As I said) very few scrunched up or blank faces that got me sad. Overemotional last night? maybe. Yes I'm a sensitive girl - but really I'm just human. And I decided to share that here on my blog. So for anyone reading this who rolls their eyes. Sorry, but I'm a human - not a machine. Everyone cries for different reasons. You cry. I cry. We all get sad. I am allowed my reasons just the same as you.

Pulling off a last minute Thanksgiving feast is possible! If I can do it, so can you!..

Some of us don't have heaps of time to shop and plan - and sometimes our plans fall through - so even if you haven't done a speck of planning for your Thanksgiving Feast tomorrow - don't fret. I'm here to get you through it!

..because ordering Thanksgiving take-out would be quite the festive buzz-kill.

Last Minute Shoppers. I know who you are, I've been there. Frazzled at the grocery store on Thanksgiving Eve. Rolling your eyes at the shopper standing in line holding nothing more than a bag of 'last minute cranberries and dinner rolls'. Your cart is piled high with - a jumbled mish-mash of Thanksgiving foods. Well this year, I won't be frazzled, but I will be in line at the grocery store tonight - to pull off a last minute, plans-changed feast. My plan (operation: vegan thanksgiving) and a new recipe!..

(Marilu was Right!) Last year I did a huge Thanksgiving feast down in Washington DC - in a real kitchen (not my NYC, make-it-work, shoebox kitchen). Eight guests total, I did all the cooking myself. It was fun and fabulous. But this year, MrHHL and I are back in NYC and I really wanted to chill on Thanksgiving. So MrHHL and I got reservations at one of our favorite vegan restaurants for dinner - along with family. Well, plans changed - as they do in life. Like Marilu Henner says,

“The key to your life is how you deal with Plan B." -Marilu in her VGP interview

2009 - Last Year's Thanksgiving Vegan Feast..

So, long story short, this year MrHHL and I decided (last night) to go ahead and do Thanksgiving at home. Kitty and all. Onto Plan B!...

Last-Minute Thanksgiving. Lets do this together guys. And even if you are not cooking last-minute this year, and have a stunning Thanksgiving planned and set, read on, because you might pick up a few last minute tips and recipes.

The Basics. If you are doing any last minute recipes or feast prep, you want to make sure to cover the holiday basics. To me, those are:

1- cranberry sauce
2- stuffing
3- sweet potatoes
4- entree
5- pumpkin pie
6- festive bevies
7- an elegant appetizer
8- veggie sides
9- bread/rolls
10- something traditional to your family

Alright, lets go!

1. Cranberry Sauce.
Easy as... well, cranberry sauce! Pick up a bag of fresh cranberries, some oranges or tangerines and you should be set. Follow one of my recipes here.

2. Stuffing.
Stuffing is easier than you think. You'll need a bag of day-old bread - but really, fresh stuff will work too. You'll need to chop up some celery, onions and carrots - and other custom ingredients. Think chestnuts, tempeh, mushrooms, etc. You'll also need vegan buttery spread. Stuffing is easy to make same-day you serve it. I always make my stuffing on the stove top then finsh it in the oven - covered with foil. You can also stuff it inside a baked squash. Looks pretty. Follow my stuffing 101 here.

3. Sweet Potatoes.
My favorite food: sweet potatoes! So they must grace my Thanksgiving table. Sweet potatoes require nothing more than time to roast. Scrub, slice into rounds, add a few dollops of vegan buttery spread, cinnamon and maple syrup - maybe even a few dandies vegan marshmallows if you need them, and done. Healthy, melt-in-your-mouth potatoes done. Or you can follow my SP mash recipe here. I will be making both - since I'll need mash for my pockets (see #10).

4. Entree. (new recipe below!)
Tofurky or not, you really do want a fun entree for your vegan feast. I am in love with Field Roast's Celebration Loaf. As well as their 'Meatloaf'. 100% vegan - so yummy! Here is an easy way to spruce up your vegan entree protein (you can do this for the meatloaf, a Tofurky or anything similar)..

Currant-Maple Citrus loaf
¼ cup dried currants
¼ cup maple or agave syrup
1 teaspoon salt
1 tangerine, zested (1-2 teaspoon zest)
1 cup tangerine or satsuma slices
¼ cup orange or tangerine juice
dash of cinnamon (op'tl)
1-2 teaspoon EVOO

Smother your protein in the above ingredients. Soak all sides. Top with currents and zest. Wrap in foil, with a vent and roast for required time until heated. Broil top layer for five minutes until sticky-sweet and caramelized. Serve sliced and hot! Gravy optional.

More vegan protein entrees.

5. Pumpkin Pie.
If you've been reading my blog, you know my 5-ingredient vegan Pumpkin Pie couldn't be easier! Just be sure to soak some raw cashews at least 4-6 hours before starting your pie. But yes, you can start this pie tonight and have it perfect for tomorrow! Also see my from scratch pumpkin pie if you are really ambitious and serious about your desserts! More desserts. If you get too busy for dessert, buy some Tempt or Coconut Bliss Vanilla Vegan Cream and topped with fresh raspberry sauce.

Jordan Wine, grapes and Dr Cow vegan cheese..

6. Festive Bevies.
I love a little champagne with some added fresh pomegranate juice. I simply hand squeeze a ripe pomegranate into a strainer to strain the seeds. Or if you have a manual citrus press - even easier. Top off a glass of champagne with your juice and you have a pom-spritzer. You can do this with grape or cranberry juice too. More bevies here.

Plus I am so thrilled to have a bottle of Jordan Wine for my feast! I won the first ever Jordan Wine Photography contest a few weeks ago and so I will be serving a delicious Jordan Cab Sav at Thanksgiving. I already tried the Chardonnay and it was amazing! Made me miss my home-state of California. So if you are one of those "what wine do I buy?!" type of people - and see Jordan, buy it. Everything they make is fantastic. Including their buttery EV Olive Oil.

7. Elegant Appetizer.
I'm doing my Citrus Bold Butternut Squash Dip. I made this last month and fell in love with the flavors. Incredibly easy too. I'll also have a round of DrCow raw vegan cheese and crackers on hand. No better way to start a party (for many, or two!)

8. Veggie Side Dish.
I love this fall salad recipe: Maple Nut Snap Pea Salad. And it's easy, so that's what I'll be making. I will also roast some broccoli with nutritional yeast - simply because I love it. I may throw in a few green beans to roast too. But since MrHHL hates green beans, I won't make too many. A nice tahini carrot salad will be a vibrant small side dish too. More veg/potato side dish ideas here.

9. Breads and Rolls.
I will whip up some biscuits. They are easier than you think! Since I'll be roasting potatoes anyways, sweet potato biscuits or cracked pepper biscuits will be a lovely touch. I think I'll add in some rosemary to make herbed pepper biscuits this year. Plus the rosemary will make the whole apartment smell like a dream.

10. Family Tradition Dish!
I started making my Sweet & Sassy Sweet Potato Pockets about six years ago. They became an immediate classic. I'd bring them to non-vegan family feasts, office parties and I even make them today at each and every Thanksgiving celebration. I used to hand out the recipe with a promised vow of secrecy. But not anymore! Free for all to enjoy. It feels good to have a few family originals at my table. I will also serve some vegan gravy at my table - not really because I like gravy - but just because my mom always had it on our Thanksgiving day table. It reminds me of home to have a sweet little gravy boat perched next to my.. seitan 🙂

Good Luck with your feast everyone! Happy Thanksgiving!!

Oh, and watch this animal lovers. This will make you very proud of your turkey-free feast!..

My favorite part about Thanksgiving is creating the perfect vegan menu to treat my guests to. So I've compiled a few menu ideas to inpsire you. Whether you choose a few of the recipes, or recreate the entire menu, I hope my vegan recipes will make your Thanksgiving Feast a little brighter. And really give your guests some dishes to swoon over. Get my menu ideas...

Be sure to check out my Vegan Thanksgiving Series - it has everything: dinner 101 tips, guest tips, kid guest tips, recipes and what to do with all those leftovers!

I've made two menu options: Cozy Casual or Elegant. And you can always mix and match to create your own festive vegan feast!

Both menus showcase my 100% vegan recipes. My menus are below, a few photos of my feast faves...

Pumpkin Pie from scratch...

Fresh Pomegranate Juice...

Pumpkin Spice Cashew Cheese...

Cranberry Sauce 2 ways...

Bold Citrus Butternut Squash Dip...

Sugar Snap Pea Maple Nut Salad wit pink grapefruit...

Harvest Veggie Rustic Tofu Pot Pie...

Cranberry Soy Sticky Tofu Steaks...

Harvest Red Quinoa over Spicy Fennel Bean Puree..

Vegan Pumpkin Pie..

My Menus Ideas:

1) Cozy Casual Thanksgiving Menu

drinks:
Pumpkin Spice Latte
Fresh Pomegranate Juice
soup:
Rustic Three Squash Soup
appetizers:
Bold Butternut Squash Dip with citrus
Vegan Spinach Dip (with or without vegan cheese)
Raw Almond Spreads - 3 ways
Fried Golden Fuyus
Melted Vegan Cheese Fall Apple Panini (cut into mini triangles)
Corn Cake or Mushroom Bean Balls
entrees:
Rustic Greenmarket Tofu Pot Pie with Sweet Potato Biscuit Crust
Vegan Acorn Squash Alfredo Pasta
Lemon Grilled Portobella Mushroom Salads
sides:
Sage Roasted Butternut Squash
Sweet Potato Tofu Hash
Easy Tahini Curried Carrot Salad
Fresh Cranberry Sauce (smooth or chunky)
Spelt Sweet Potato Biscuits
Tempeh Bacon Shiitake Jalapeno Stuffing
Roasted "Cheezy" Broccoli
desserts:
5 Ingredient Pumpkin Pie
Walnutcracker Cookies
Chocolate Chip Walnut Cookies with cinnamon-applesauce egg replacer
Carrot Cake Bars
Chestnut Chocolate Cake with Pumpkin Cinnamon Frosting

2) Elegant Thanksgiving Menu

drinks:
Ginger Pear Juice Shooters (palate-cleansing)
Fresh Pomegranate Juice (or champagne-bevie)
Spicy Carrot Mimosa
soup:
Creamy Herbed Saffron Cauliflower Soup
Savory Roasted Red Pepper Soup
appetizers:
Herb-Crusted Cashew Cheese dry baked
Radishes and vegan butter crackers
Pumpkin Spice Cashew Cheese
Panko Crusted Green Bean Fries
entrees:
Harvest Sage Red Quinoa and seasonal veggies over Spicy White Bean Fennel Puree
Cranberry Soy Sauce Tofu Steak
5 Step Pumpkin Platter (with golden quinoa)
sides:
Sugar Snap Pea Maple Nut Grapefruit Salad
Sage Roasted Butternut Squash
Wilted Spinach Salad w/ Balsamic Shiitake Mushrooms
Fall Forward Seasonal Salad
Fresh Cranberry Sauce (smooth or chunky)
Watermelon Radish Salad
Butternut Tangerine Pecan Stuffing
Apple Sage Vegan Sausage Chestnut Stuffing
Sea Salt and Cracked Pepper Spelt Biscuits
desserts:
Kathy's Vegan Pumpkin Pie from scratch
Chocolate Covered Cherry Pie-fait
Cheesecake Pumpkin Pie
Dark Chocolate Mousse Pie

Happy Thanksgiving Planning! If you need any advice just @ reply my on twitter: @LUNCHBOXBUNCH

This week I was invited to attend a media tour at the NYC Produce Show and Conference, and learned about everything form tomato vending machines, avocados that don't turn brown, and yes, even my new favorite slogan (lesson #5) "Veggies for Breakfast!" - so check out my "What I Learned at the NY Produce Show" list - with lots of photos...
Produce Show? "What's that?" I said. I honestly had no clue what to expect - but anything that involves lots of fruits and veggies: count me in!

Veggie Heaven. Veggies. Fruit. Produce as far as the eye can see! New products, trends and marketing promos. But as much as I loved the abundance of produce on display - my favorite part of the day was chatting with the representatives of the companies whose goods I buy and eat everyday.

I kept thinking, wow these folks must love me - I'm vegan! Vegans are kinda like their biggest customers! ha.

Everyone was there! Name a produce company - they were there! Melissa's, Calavo, Bolthouse Farms, Nasoya, Del Monte, Sunkist, Dole, Chiquita and more. I was kinda starstruck, er veggiestruck? I wandered around the floor going up to booths with glossy eyes, mumbling how much I love their produce or products. I felt like a Twilight fan telling Robert Pattinson how much I love him. Only instead of vampires, I was raving about produce.

And now, my "What I learned at the NY Produce Show" List:

1) Don't Fear the Rambutan! Funny, I always feared the Rambuton with it's spiky pink skin. But I learned that a Rambutan is easy to peel - easier to peel than it is to pronounce. Easier than peeling an orange! The skin is soft and pliable. The tender, slick fruit inside tastes rosy-sweet/tart - like a lychee. Thanks Melissa's Produce for letting me take one home! Such a pretty fruit..

2) Veggie Vending! Vending Machines for tomatoes are possible! And pretty cool. Sunset brand machine.

3) People Hate Brown Food! I spotted lots of foods that don't turn brown when they oxidize (avocados, apples).

4) Mache (mosh) is Posh! The trendy green Mache is not pronounced "ma-shay" but rather simply, "mosh" - Also, Mache is high in naturally occurring Omega 3's! A 3oz. serving contains 12% RDA of Omega 3 fatty acid. Mache is also a healthy source of potassium, folic acid, iron, zinc, lutein and vitamins A & C. ..all from the Epic Roots brand you've probably seen in stores.

5) Eat Veggies for Breakfast! The latest trend in the produce world is getting people to use ordinary fruits and veggies for out-of-the-ordinary uses and meals. Like using veggies for breakfast. It's all about changing your mindset and stereotypes about certain foods. Did you know that a baked potato with the skin on has just as much potassium as a banana? Hmm, breakfast mashed potatoes anyone? I kid.

Seriously, I love this idea. I've long been a fan of eating salads for breakfast. I especially love 'creamy' chilled salads in the morning with lots of chopped nuts/seeds on top. My vegan Seedy Tahini cole slaw made a yummy breakfast bowl as I recall. It's OK to crave greens in the morning and oatmeal and fruit at night! Eat outside the box.

6) Fortified Tofu - genius! Nasoya now carries a new product called TofuPlus which is fortified tofu. There is also something called Sprouted Tofu. They also carry Fortune Cookies as part of their line!

7) Colors Gone Wild! Colorful Harvest brand produces all varieties of unique colorful veggies like purple cauliflower, red corn, purple artichokes, rainbow carrots and more. Also, did you know that when it comes to food allergies, just because you are allergic to say, orange carrots, you may not be allergic to white carrots. Color pigments in foods can have a major impact on allergies! (example: I discovered once that I was slightly allergic to purple kale - But not regular kale.)

8) Lemongrass Flavor from a Tube! Gourmet Garden herbs and spices (a company which originated in Australia) has cool tube-based herb and spice blends. Everything from basil to garlic paste to Italian herbs and more. My favorite was the lemongrass flavor. I gave it a taste and it was salty, moist and full of flavor! So much easier than buying a stalk of lemongrass.

9) Stringless Snap Peas! Mann's (a 70% woman-owned company) Snap Peas come in a cool "stringless" form - peas without the thick vein. Kinda neat for the vein-phobes out there who don't like the chewiness of traditional snapeas. Another Mann's fun fact: Mann's created/own the registered trademark for "Broccolini" - the veggie with thin broccoli-like stalks.

10) I like the Perishable Pundit. Produce Show founder, Jim Prevor, has a blog called The Perishable Pundit, in which he discusses his latest finds and discoveries in the world of produce - including events, health studies, brands and more.

11) Tweeting Veggies is In! Yes, even the produce industry is social media savvy! Many companies told me to check them out on Facebook and Twitter.

12) Consumers are Lazy. Just kidding, sort've. ..there was a huge emphasis on packaged goods that were ready-washed, ready-to-eat and the bags were even microwave-friendly. I'm not a fan of microwaving veggies though, because they won't taste as good as when you roast, boil, saute, braise or grill them.

13) Selling to Kids. Lots of kid-themed products including dipper combos (hummus with crackers, apples with peanut butter) There was even one in the shape of a Mickey Mouse head.

14) Avocados - that don't brown! Chiquita was showing off its Peruvian Avocado that does not turn brown when sliced open! Really, it sat out for hours and was still bright green. It has something to do with increasing the amount of moisture in the avocado. Here is a cool blog of someone who experimented with one. Chiquita also has packaged apple bites (great for kids) that don't brown.

15) People are Generous. If you ask the Calavo avocado guys nicely, they will give you a bag of avocados. And the Foxy guy was glad to give me a box of strawberries to take home. I like free fruit samples!

16) Organic is Still in. "Local" is Growing. Organic produce is still in demand. And the organic trend is in essence what re-ignited the "local" farm-to-table trend in restaurants because Chefs 'organic' status wasn't as unique anymore. Restaurants have turned to using the locally-sourced philosophy to differentiate themselves.

17) We Want a Vegan Salad Kit! Fresh Express has a cool new product with Artisan Lettuces - that are so sweet and flavorful you can "eat them without dressing". I noticed they also have a new Strawberry Fields Salad Kit. I then asked them if they were experimenting with any vegan soy-based protein salad kits. He said no. But don't you think that would be a great idea?! So many chicken salad kits - why not try a tempeh/seitan or baked tofu salad kit! Fresh Express: what do ya think? Reminder: Veg is in.

18) Consumers love strawberries! In the Salinas Valley, strawberries continue to triumph. Strawberry fields have taken over a large percentage of the farming crops - where there used to be artichokes, greens and brussel sprouts, there are more and more strawberries!

19) Kids Like Characters. Companies like WPRawl (family-owned since 1925) are using entertainment outlets like TV programming (Lazy Town show) to market their veggies to kids. They call it Sports Candy! ..Remember how Popeye made spinach big? Same thing.

20) Produce: it's a Family Thing. Many of the companies are long-time family-owned businesses passed down for generations. I like that.

21) Mini is In! Mini-sized produce varieties are not only adorable, but quite trendy (if you can find them in stores). From mini pineapples to mini baby cauliflowers. Fun and cute.

22) Produce Growers are Proud! The reps at the booths were proud and excited to talk all about their products. I felt right at home - all these people so excited about fruits and veggies!

23) Trend: Salad Toppings. Dry mixes of pre-blended mixtures of seeds, nuts, dried fruit, spices and more.

24) Chefs are King. Chefs offer creative ideas to the produce industry. Chefs (and bloggers!) can help consumers see that a grapefruit can be eaten in different ways than simply as a breakfast half grapefruit. A number of companies are working with Chefs to create featured recipes using their produce (example: WPRawl is working with Paula Deen). There were chefs at the show doing cooking live demos.

25) Trend: Black Garlic. The live cooking demo at Christopher Ranch's station featured black garlic - and it smelled fantastic!

26) Foxy Lettuce. The produce brand "Foxy" was not named after a fox, but actually named after the 70's hip slang term "foxy" - as in, "hey groovy babe, you're foxy!"

27) Don't Leave the Show with your Name Bag On. When I arrived home, I realized I had trekked all the way home (walking/subway) wearing my giant conference name badge. whoops. Hello New York City subway riders, "My name is Kathy! And I'm from The Lunchbox Bunch blog." 🙂

Hope you all learned a few new things from my list!

Now, go out there and try a Rambutan...

I skip over the cold, dusty cobblestone streets, an icy whistling breeze chases me as my feet stumble through crinkly gold remnants of smashed fallen leaves. Glowing lights from the shops look like little lanterns of warmth. I pass them and scurry at a quicker pace. It's dark. Cold. Damp. Quiet. But I secretly love it, since my hot steamy soup pot is calling me home.

Here it is! My (vegan) Soup Post. I've included links to my personal favorite recipes, tips and even a soup recipe roundup from a few vegan bloggers. Soup: it's calling you home..

Cold Nights. Hot Soup. Sometimes I really miss year-round warmth - the kind I grew up with in California. But then I put on a snugly sweater, turn up the heat, sip some hot cocoa or make a big, bubbly pot of steaming hot soup. And all the sudden coming in from the cold isn't so bad after all.

Warm Up With Soup, wherever you live. Because sometimes we just want to feel warm from the inside-out. Soup does that...

*my soup photos from PCRM's Vegan Kickstart IPhone App. App info.

The (vegan) SOUP Post in 3 parts:
* My Vegan Soup Tips
* Recipe Links
* a new recipe from me "Roasted Tomato, Kale Bean Soup"

Part One: Vegan Soup Tips

Here are a few ways to perk up a pot of homemade soup:

1. Bay Leaf.
Adds a unique, savory, rustic flavor to your homemade soups. Simply add in a bay leaf as the ingredients simmer away. This may be obvious to you soup-experts out there - but I remember the very first time I used a bay leaf in my soup - I was amazed by the increase in flavor. One bay leaf goes a long way..

2. Add a dash.. of Cayenne.
I add a dash of cayenne to almost all my soups. It gives a warm buzzing flavor. Cayenne is a dry, pure, warm spice. When added in small amounts, it isn't overbearing to delicate flavors. Add a dash to give your soup a kick!

3. Vegan Bouillon Cubes.
I love to have vegan bouillon cubes in my pantry because I can use them in place of veggie broth (just add water) - or I can use one to add extra flavor to virtually any broth recipe. I like Rapunzel brand cubes.

4. Fresh Herbs.
Dry spices and seasonings are fantastic. But fresh herbs will add an elegant dose of gourmet flavor to your soups. Whether you are herb-roasting root veggies to puree or adding fresh herbs as a garnish - the aromatic layers of flavor from fresh herbs are unique and prized. Try sage, rosemary, oregano, thyme, marjoram, mint, parsley, cilantro or dill.

5. Roast the Veggies.
If you want to bring out some seriously intense, caramelized flavors in your veggies before adding them to your soup: roast them! You can roast yams, onions, carrots, potatoes, squash, broccoli, cauliflower and more.

6. Soak the Beans.
Use dry beans and soak them overnight - instead of canned. Dry beans can be less mushy and more flavorful.

7. Slow and Low Wins the Race.
Simmer on low. Simmer on low. Simmer on low. Whenever I'm making soup, I think "WWGD" ...What Would Grandma Do? She'd simmer her soup low and long until the flavors were perfect. Give soup time to reduce - let the steam boil off and allow the flavors to mesh. Plus, a low boil is gentler on you ingredients than high heat. So if you have the time, simmer it long and low.

8. Instant Flavor Booster #1: Vegan Sausage.
I have a few instant flavor boosters I add to soup. One of my favorite tricks is to add one vegan Field Roast brand vegan sausage to my soup. It adds so much flavor and even a nice dose of protein.

9. Instant Flavor booster #2: Salsa!
If I am making a veggie tomato-base soup, I love adding in chunky salsa. This is a great way to use up those half-used bottles of salsa in your fridge.

10. Get Fancy: Use the Good Stuff.
High quality ingredients can make your soup sing. Sometimes one star ingredient is all you need to make a really fantastic soup. Whether it's a bunch of stunning carrots from the Farmer's Market, a hearty pinch of saffron, a dash of your mom's special curry blend or an exotic pink sea salt - give your soup something fancy.

11. Keep it Fresh!
Remember to make sure your dry spices are fresh. Seal spice jars/bags tightly to prevent oxidation.

12. Leafy Greens Can Go Last!
I like to add in chopped leafy greens like kale, spinach, chard - last -right before I serve my soup - so that the veggies stay tender instead of mushy and overcooked.

13. Get Creative with Grains and more.
Plain old pasta can be a bore. Make things interesting by adding creative grain alternatives like: kamut pasta, Israeli couscous, whole wheat couscous, farro pasta, brown rice pasta, red lentils, quinoa, red quinoa, barley, millet and more to your soups.

Part Two: Recipes!

My Favorite Soup Recipe Posts.
*you can also see my Soup Recipe Index here*

Rustic Three Squash Soup

Garden Dill White Bean Soup with Sweet Potato Biscuits

Creamy Cauliflower Soup

Broccoli Jack Soup with Map-oltle Tempeh Croutons

Classic Vegan Carrot Ginger Soup

3) Recipe Round-up! Recipes from FindingVegan.com (my new site) that caught my eye. You can also browse all FV's soups with the #SOUP tag.

Vegan Soup Recipes pictured above (from left to right)..

* Creamy Potato "Bacon" with Chives Soup by LittleHouseofVeggies
* Faux Chicke'n Rice Noodle Soup by BloggingOverThyme
* Leek Potato Soup by Weekly Vegan Menu
* Coconut Curried Summer Squash Soup from NaturallyElla
* Sayur Bayum Merah-Indonesian Red Amaranth Soup from Indonesia-Eats
* Tempeh and Sweet Corn Soup from VeggieNumNum
* Raw Tomato Soup from Wild-Tofu
* Creamy Apple Anise Raw Soup by G0lubka
* Quick Edamame Soup by TheWitchyKitchen
*more.. #SOUP

Part Three: a quick new recipe from me Spicy Roasted Tomato Kale Bean Soup:
..

Spicy Roasted Tomato Kale Bean Soup
vegan

4-6 cups veggie broth
*(amount can vary - depending on how thick you want your broth)
2 tablespoon EVOO
1 bay leaf
1 small onion, diced
3 garlic cloves, smashed (or 2 teaspoon powder)
1 cup canned corn
1 ½ cups mushrooms, sliced
2 cans fire-roasted, diced tomatoes
1 bunch kale, de-stemmed and shredded
2 cups soaked white beans
½ cup roasted peppers, chopped
1 Field Roast Sausage, Spicy Chipotle, sliced.
dash of cayenne
pepper

I add everything to my soup pot except for half the portion of kale.
Simmer for at least 45 minutes.
Right before I serve the soup, I add in the remaining kale and let it wilt in the hot soup so it is just tender.

Happy Soup Slurping!

For your Monday, a bit of fun and some inspiration as well - as I reflect on the upcoming holiday season...

Is it just me, or is the Thanksgiving holiday hype extra feisty this year? ..Or maybe I say that every year.

Well if you are among the feisty bunch, eager to dive right into Thanksgiving, check out my Vegan Thanksgiving Series from last year - it covers everything from dinner guests to cranberry sauce.

I'm eager as well - and I want to help you bring some vegan-chic style to your celebration this year! But for today, I'm taking a "just for fun" break, with my "What's your Thanksgiving Style" quiz below.

After the quiz, I share my holiday reflections. And how being vegan affects my Thanksgiving festivities each year...

Thanksgiving: Too Much, Too Soon? I guess I am guilty of 'festive fall' syndrome - I have already posted my fair share of pumpkin-themed recipes. But what I'd like, is to start thinking about the holidays - without feeling the pressure of the ticking clock. Hmm, is that possible?

Sometimes we deal with holiday stress by procrastinating. "I'll worry about it later."

But procrastination can be risky if you really want to "go big" with your celebration. Lets face it, a homestyle Thanksgiving Day feast doesn't just make itself, and those prime Thanksgiving Day reservations book up - oh and while I'm at it, you know, those holiday presents don't just wrap themselves and appear in the living room, as if delivered by some magic man in a red puffy snowsuit. Or do they???...

Just remember, the holidays are supposed to be fun! And we're all in this together. And it's not a competition. Dueling Thanksgiving feast tables .. that could be more entertaining than Tday football!

Before jumping into the holidays, pause and reflect on how you can help yourself to have a more enjoyable holiday season. (or pat yourself on the back for perfecting your personal holiday rhythm.)

I've created the fun little quiz above to help you discover your Thanksgiving Style. Are you a Martha Stewart 2.0? A Hard to Please Foodie? The "I'm not picky" guest? Or a true Thanksgiving-style Scrooge? Have some fun and take my quiz .. and then you can start stressing (or not) about your holiday plans.

My Vegan Thanksgiving style reflections..

My results? I think I swap back and forth between the foodie and the Martha Stewart every year. I grew up, like most kids, being shuttled to family events or having a big family feast at home. But as I grew up I found Thanksgiving to be a bit painful - since I really couldn't enjoy the traditional "Turkey Day" fare on the table. And by the time I was in college, I decided that simply ignoring the holiday was less painful than celebrating it! I'd call in sick to the big family feast. But alas, I only did this a few times - until I really got sick of missing out.

Eventually I embraced the fact that I'd rather be eating my meal with the Turkeys, than eating a Turkey! And I decided I wouldn't hide my love of animals and dissatisfaction with Thanksgiving traditions. Instead I would bring my own vegan dishes and show my friends and family that being vegan can be a blessing. And while today I've gotten a lot better at explaining "vegan" at the dinner table - it can still be a somewhat alienating experience - to be honest. So thank goodness for vegan food. And my friends and family who will happily enjoy a vegan Thanksgiving feast with me at home..

..or at a favorite vegan restaurant .. I've enjoyed Pure Food and Wine, Blossom, Candle 79 and Josie's (NYC) holiday menus in the past.

But remember, if you miss out on a big celebration for Thanksgiving - there is always December for festive fun!

So get ready kids, the holidays are approaching. And I want to help you bring some vegan-chic style to your celebration this year. Stay tuned to my blog for fun, festive recipes and vegan holiday ideas!

My vegan Mint Chocolate Rice Crispy Squares give the classic 'cereal box' recipe for Rice Crispy Treats, a mint-chocolaty-spin.

I hesitated to post this recipe because I figured "oh, it's just another rice crispy treat. Bor-ing." Been there. Done that.

I ran it by my husband and he assured me, "Yes! You have to post that one!" I giggled and remembered that when he first taste-tested these bars he dramatically raved, "This is your best dessert ever!"

Huh? These four ingredient bars were my best ever? Clearly he had let the cool mint cocoa aroma get the better of him as he drifted off to a mint chocolate cluster of marshmallow clouds. ...Or wait a minute, maybe, just maybe, this is my best dessert recipe ever!!...

..Nah!

But they are tasty little squares. If you'd like to try my "best dessert ever" 😉 ..here you go!

Mint UFO's. One of my favorite desserts is my Great Aunt Bee's Mint-Chocolate Chip Oatmeal Cookies. I loved them when I was a kid, so last year I veganized the recipe using Trader Joe's cool, creamy Mint Dark Chocolate Disks. Or, UFO's is what Trader Joe's calls them.

Those same UFO disks were perfect for this recipe! They melted like a dream and gave an intense crisp mint flavor to the bars. If you don't have Trader Joe's nearby, you can try to find vegan mint chocolate chips (I still haven't though!) or buy a vegan dark mint chocolate bar and break it up into pieces. One bar should be perfect for one batch of these treats.

Dandies! I love Dandies. Yes, they are expensive, but as a treat I love them in my soy cocoa, smushed and melted into smores or for classic (vegan) rice crispy treats. Dandies prove that you don't need gelatin to make a perfect marshmallow.

Alternative Use! Wow, I liked these treats as bars, but I loved them as cocoa crispies cereal! A few days after I made them, they dried out a bit. So, I crumbled a bar into a bowl and added soymilk. Perfect vegan cocoa crispies dessert cereal. If you want to skip the bars and go straight for the crispies, simply add less marshmallows (maybe only half the bag) to get a crispier cereal texture.

Now onto my recipe!..

Mint Chocolate Rice Crispy Squares
vegan, makes about 12 bars

1 bag of Vegan Marshmallows
*I used Dandies brand, 10 oz. bag
4-5 cups brown rice crispies (or white rice crispies)
3-4 tablespoon vegan buttery spread (I used Earth Balance)
½ - ¾ cup of mint-chocolate disks or chips (measure before melting)
pinch of salt
topping: reserve disks/chips for topping bars

modifications:
*use less marshmallows for crispier, crumblier bars
*use more buttery spread for silkier, shinier bars
*use more chocolate disks for richer bars

Directions:

1. Place large pot on stove, turn heat to med-high.

2. Add the vegan buttery spread and chocolate disks. Stir gently until most of the disks are melted.

3. Lower heat to medium and fold in the marshmallows. Stir until most of the marshmallows are soft and some have melted. Don't over melt the marshmallows though - a few big chunks are yummy.

4. Lower heat to low and add your pinch of salt and rice cereal. Fold until all the crispies are well coated and a thick mixture forms.

5. Remove pot from heat. Spread mixture into a lightly greased casserole dish or baking sheet. A smaller dish will give you thicker bars. Dot tops of bars with a few disks (optional).

6. Cover with plastic wrap and place bars in the fridge to cool and harden for at least 3 hours.

7. Slice into bars. Allow the bars to warm and soften a tad before serving. For crispies cereal, crumble bars into bits and store in bags.

This year I decided to ditch Halloween. Yup, that's right. While you were gleefully handing out candy to trick-or-treaters or out gallivanting through the streets in your sassy, scary costume I was at home. In bed. Wishing I was you.

...because I was sick.

At least once every year I get the same old common cold that knocks me out for a few days. And every year I turn to the same wellness remedies to get me back to the land of the living as soon as possible. Check out my vegan cold season wellness tips and learn a few cold hard facts about cold and flu season. Such as..

FACT: There are over one billion colds in the United States each year. And over 200 viruses that can cause a cold. When one finds you, be ready..

While I was laying in bed, with a fuzzy head, tired eyes and that overall feeling of, "I feel like crap." I decided to do some googling about "cold season" to find out what wellness tips the professionals have for getting better and staying well.

"Don't Forget the Chicken Soup" grandma whispers to my subconscious.

A lot of the same advice I heard as a kid is still around and thriving. Chicken soup, sleep, salt water gargle, liquids, sleep, honey, tea, garlic, orange juice, and again, lots of sleep. However, many of those tips aren't vegan..

I won't be asking for my mom's lovely soft-boiled egg with soft bread, the way I did as a kid, or the Mint Chocolate Chip Ice Cream to 'ease my sore throat'.

But that's OK with me, because I know my vegan line-up of eat-when-I'm-sick foods are more than capable of making me feel better. Here are ten of my favorite wellness foods that I ask for when I'm knocked down by a cold - or worse.

Sidenote: Everyone needs.. Sleep! It won't matter what you eat if you aren't giving your body the proper rest it needs to heal...

Before I give you my list of feel-better foods, here are a few of the facts I found on my "cold season" googling escapade...

Cold Season Facts:

1. "There are over one billion colds in the United States each year." -nih

2. "Children average three to eight colds per year." -nih

3. "Researchers also have shown that using aspirin to treat colds increases the amount of virus shed in nasal secretions, possibly making the cold sufferer more of a hazard to others." -weather.com (Nat'l Institute of Allergy..)

4. "Rhinoviruses can survive up to three hours outside the nasal passages." -weather.com (Nat'l Institute of Allergy..)

5. "Once you have "caught" a cold, the symptoms usually begin in 2 or 3 days, though it may take a week. Typically, an irritated nose or scratchy throat is the first sign, followed within hours by sneezing and a watery nasal discharge." -nih

6. On Treatment: "Get plenty of rest and drink lots of fluids. Over-the-counter cold remedies may help ease your symptoms. These won't actually shorten the length of a cold, but can help you feel better. Chicken soup has been used for treating common colds at least since the 12th century. It may really help. The heat, fluid, and salt may help you fight the infection." -nih

NOTE: see in #6! It's not the actual chicken that makes you feel better. It is the combo of heat, fluid and salt. You can certainly get the same effects from 100% vegan soup.

7. "Healthy people with normal immune systems are highly susceptible to cold virus infection once the virus enters the nose. In volunteers studies, approximately 95% of normal adults became infected when virus was dropped into the nose...Of people who become infected, only 75% develop symptoms with a cold...The other 25% have virus growing in the nose but have no symptoms." -commoncold.org

8. "Those who slept an average of fewer than seven hours a night, it turned out, were three times as likely to get sick as those who averaged at least eight hours. Sleep and immunity, it seems, are tightly linked" -NYT, Archives of Internal Medicine.

Here is my personal list of Wellness Foods and Tips (when I'm sick):

1. Fresh Juice with extra ginger.
I crave a tall glass of fresh-pressed juice. My favorite combo includes orange, apple, carrot and cucumber with extra extra ginger. That ginger spiciness always makes me feel better. Other juices I love are pear and pressed melon juice like cantaloupe. When I am feeling well, I like to add spinach and other dark leafy greens to the mix.

juice. just drink it..

2. Hot Tea with soymilk and agave syrup.
My classic mug of hot tea with milk and honey is easy to veganize. I like to use green tea, peppermint tea or Sleepytime tea which has chamomile and peppermint. I stay away from black tea when I am feeling sick. I like to add vanilla soy or hemp milk - just a touch - but for straight up green tea I usually leave out the soy milk and keep it clear.

3. Hot Brothy Clear Soup.
Clear salty vegetable broth is a must when I am sick. I crave it in giant bowlfuls. A few veggies and maybe some soft noodles like rice noodles or udon. I also love soft tofu in my veggie broth soup. I usually order takeout from an Asian restaurant - they always seem to have the perfect get-better veggie noodle soup. When I am feeling better, I add spicy soups with curry-style broths to my diet.

4. Lots of Liquids.
Staying hydrated when I am sick is a must. I reach for purified water, coconut water and ginger ale. Coconut water is rich in potassium.

5. Fresh Fruit.
When I was little I used to love those low-brow fruit cocktails that came in the can. I tried one a while back and couldn't believe how horrible it tasted to me now. Nowadays when I am sick I crave a fresh fruit cup filled with soft sweet melon, papaya, banana, light berries and maybe even a few canned soft mandarins. Fresh fruit is my preference because it is rich in enzymes, potassium and vitamins (like vitamin C) - all of which may aide your immune system in getting better.

6. Hot Cereal w/ Toast.
Hot cereal is my favorite breakfast when I'm well enough to crave breakfast! I reach for a childhood fave: Cream of Wheat or Cream of Rice. Oatmeal with soy milk is also a nice option. Here is one Cream of Wheat recipe I love. Extra dry toast on the side - part of the BRATT diet (see #10).

7. Soy Yogurt.
Yogurt is a great immune system food to eat before you even get sick! Having a digestive system that is rich in probiotics can help keep you feeling healthy year round. And even if you do catch a cold, you can still reach for soy yogurt which is easy to digest and filled with good stuff like protein and vitamins.

8. Ginger Chews or Crystallized Ginger.
Ginger, again! I love anything with ginger in it when I'm not feeling well. Ginger is warming and stimulating. Those simple ginger chews from the grocery store are great to have on hand - or you can seek out gourmet crystallized ginger pieces for a sweet, spicy feel-better treat.

9. Lean Protein.
Every 'wellness foods' list seems to have lean protein on its list. And usually, the author points to meat products. Well, for my lean protein of choice I like silken tofu. I like it over a bit of unseasoned rice. Simple, healthy and soothing. You can also choose beans, nuts, lentils, quinoa, peas, hemp or other veggie sources of lean protein.

10. BRATT Diet
In Nutrition 101 classes, you always learn about the BRATT diet. What it is: the BRATT diet is prescribed to anyone who is having trouble with digestion, is too ill for heavy foods or simply needs simple, bland foods. BRATT stands for: B-bananas R-rice A-applesauce T-tea T-toast. Now the lovely thing about the BRATT diet is that these easy-to digest foods are all vegan-approved!

And don't forget!..

When you're feeling under the weather .. bright, cheery juice may make you feel better!..

Other wellness ideas:
-Zinc
-Netti Pots to clear nasal passages naturally
-Gargling with salt water (to ease a sore throat)
-sleep ***** (gets five starts from me)
-nix the caffeine
-herbs or natural cold remedies (consult your doctor!)
-Vitamin D (more light)
-Steam Shower
-garlic
-spices like cumin and curry
-sleep,sleep,sleep, did I mention, sleep?

*And remember, when it comes to wellness and health advice, always consult your doctor first.

The Foodista Best of Food Blogs Cookbook (which includes my vegan recipe for Cucumber Mint Tea Sandwiches with Wasabi Maple Spread) is now available for purchase.

Feeling lucky? Enter my cookbook giveaway. *Contest is closed, congrats to the cookbook/tote winner: @TanyatheViolist!* My cookbook review ahead..

I'm in the Book! I was thrilled when I found out my recipe for Mint Cucumber Tea Sandwiches with Wasabi Maple Spread made the cookbook. Over 1,500 bloggers entered, so I was honored to make the cut! I will attend the Book Launch Party in NYC later this month. My vegan recipe..

My Book Review. The book is filled with fun and inspiring entries written by bloggers. The recipes are fabulous, but the stories that go along with the recipes are what I found most enjoyable and unique. 100 different voices, blogging from all over the world. Bloggers from over 20 different countries to be exact. If you are a blogger or aspiring blogger/writer - this book will give you a great taste of what a successful blogpost looks and sounds like. Not all the recipes are vegan - but there is a nice handful of vegan and vegetarian recipes. Pictures throughout.

Enter to win this Lunchbox Bunch Prize: a Foodista Best of Blogs Cookbook, plus one of my Lunchbox Bunch canvas tote bags...

To enter my giveaway, simply retweet this post and add this tag to your tweet so I can find it: #LBB (Enter by noon EST on Friday).

..and since I love giving away my fun reusable LBB totes, I'll give away a second bag to a runner up entry. So now you have 2 chances to win.

About the book (from Foodista):
The Foodista Best of Food Blogs Cookbook was released on October 19, 2010. As the first grassroots cookbook to emerge from social media, this collection features 100 “best of the best” mouthwatering recipes, reflecting the wide variety of cultures, tastes, and interests of food bloggers from over 20 countries.

Buy the cookbook at Amazon.com..

*note, the Foodista contest (Wed. for 1hr only) has ended but my giveaway (above) will accept twitter entries until Friday 11/5 at noonEST*

Purchase LBB totes and more products links here

What ever happened to Cream of Wheat? Where did my favorite childhood hot cereal bowl, brimming with American nostalgia go? I take a historic look at Cream of Wheat cereal and try to give my bowl a seasonal, foodie-approved makeover.

I'm Bringing Creamy Back. For my Cream of Wheat makeover I added in a swirl of pumpkin, a drizzle of maple syrup, some sweet and chewy sliced dates, a dash of cinnamon, a dollop of vegan buttery spread and a splash of soy milk. Maybe Cream of Wheat can make a comeback after all. My fall-inspired recipe and a look back..

Oatmeal has all the Fun. Pop open any breakfast menu (from shabby to chic) and you are sure to find oatmeal - but rarely Cream of Wheat hot cereal.

Oatmeal is found on menus as casual at Starbucks (price: a few bucks) to as fancy as Norma's at Le Parker Meridien NYC who serves McCann’s Irish Oatmeal Brûlée with sautéed green apples and red pears (price: $16).

Despite the fact that oatmeal is a very rustic food in its purest state, it has easily been glammed up for foodie-worthy menus. So why can't I glam-up Cream of Wheat?

..Especially when Cream of Wheat hot cereal is an American classic. Classics never go out of style, right?

Cream of Wheat: American Classic..

"Cream of Wheat has been gracing the tables of households all across the United States for 116 years." -History of Cream of Wheat, ehow

*image sources at end

"In 1897 the demand for “Cream of Wheat” had completely outgrown the producing capacity of the small plant at Grand Forks and the business was moved to Minneapolis"

"Many of the most famous American artists of the “Golden Age of Illustration” were commissioned by the Cream of Wheat Corporation."

The idea for 'breakfast porridge: "Amidon’s “porridge” was that part of the wheat taken from the first break rolls of the flour mill. Referred to as “the top of the stream,” this is the source of flour of the highest grade. Amidon called it “Cream of Wheat.”

- history of Cream of Wheat.

Flashback: Cream of Wheat Mornings. In my house growing up it was my dad who ate the oatmeal. He'd go through entire barrels of the stuff all by himself. While the girls of the household had a strict loyalty to those sweet, silky, steamy bowls of Cream of Wheat. Lumps were a tragedy, but I secretly liked them once in a while.

My mom would prepare our bowls with milk and cereal. Then my sister and I would add a small dollop of margarine and a big spoonful of brown sugar. I'd add an overflowing handful of raisins - because I loved how they'd plump and become soft when mixed with the hot cereal. Our breakfast was served with a glass of OJ and a few slices of toast with raspberry jam. That's how I remember hot cereal as a kid.

But it seems somehow, Cream of Wheat lost its mark, fell off the foodie radar and became even too low-brow to be considered rebelliously-hip. And I admit, that I eat more bowls of oatmeal than bowls of cream of wheat. Probably because oatmeal is higher in fiber and less processed than Cream of Wheat - and so for me, the healthier hot cereal wins its spot at my kitchen table.

But every once in a while I get a craving for Cream of Wheat and so here is my fall-twist on my classic creamy cereal bowl..

Pumpkin Spice Swirl Maple-Date Cream of Wheat
vegan, makes 2 bowls

1 ½ cups of water
½ cup soy milk
⅓ cup Cream of Wheat
½ teaspoon sea salt
½ teaspoon cinnamon
3 tablespoon maple syrup
¼ cup chopped dates
⅓ cup canned pumpkin
1-2 teaspoon vegan buttery spread
additional soy milk for topping
garnish: dash of cinnamon, chopped dates
optional: chopped pecans

Directions:

1. Bring your water and milk (2 cups total) to a boil. Add the salt and cream of wheat. Constantly stir gently. Bring to a strong boil, then reduce heat to medium.

2. Continue stirring until the cereal thickens. At this point you can stir in the cinnamon, dates and maple syrup. If you desire a thinner cereal, add in additional soy milk. Thicker, add in more cereal.

3. When cereal has cooked into a thick, hydrated consistency (like thick applesauce) turn the heat to low.

4. Stir in the pumpkin over low heat. You can either stir it in completely - or you can leave it swirled gently into the cereal.

5. Turn off heat and spoon cereal into bowls. Add a pas of vegan buttery spread, a dash of cinnamon and a splash of milk on top. Add a few leftover chopped dates as garnish.

Serve with toast and jam. (a few lumps: approved by me.)

above cream of wheat ads image sources:
*grapefruit moon gallery
*Rare Posters
*Twain Quotes (Tom Saywer COW Ad)
*Wikipedia
*Saturday Evening Post

Happy Halloween Weekend everyone! Halloween has always been a favorite holiday of mine. Spooky treats, creative costumes, scary movies to snuggle by and ghoulish-fun parties on every corner. And over the years I've made a few observations about Halloween. Some modern. Some silly. Some fun. Check them out! Here are a few of my Halloween Tricks and Treats - my Halloween words of wisdom...

My Halloween Trick and Treat Lessons..

1. Trick: Do not over-do the Halloween Punch. There is nothing sadder (or funnier?) than seeing drunk nuns, fairies, ghosts, vampires, pirates, cartoon or Disney characters at your Halloween party.

2. Treat: Twizzlers, Sour Patch Kids and Swedish Fish are all vegan. Yes!

3. Trick: Remember that those bags and bags of candy is for the Trick-or-Treaters - not you! So, when buying Halloween candy to distribute - it is best to buy brands that you hate. Otherwise you may find yourself nibbling all night. Even safer - try handing out stickers instead of candy! Kids will love this, and so will their parents!

4. Treat: Find a black cat this Halloween. Hug it. Kiss it. Give it a few rubs under the chin. Maybe a little fuzzy ball filled with catnip. Why? Black cats really take a lot of superstition-smack on Halloween.

5. Trick: Bobbing for apples is not a good idea when wearing a wig. Or non-waterproof face-paint. C'mon kids, lets not ruin it for everyone else now.

6. Treat: Dressing up in groups is fun! My fun group idea this year was to dress up as characters from the movie/game Clue. I'd make a great Ms.Scarlett.

7. Trick: Do not go to a Halloween Party if you are not wearing a costume. (and no, those silly "this is my costume" tees do not count. In fact, you should be fined for wearing one on Halloween.

8. Treat: When dressing up as "a couple" always, always let the girl choose the costumes. Always. And boys, really, can't you wear the Jack Dawson or Prince Charming costume for just one night a year??

9. Trick: Single boys: no matter how dumb you feel (that's the trick part) - If you want to get a lot of attention on Halloween night, dress as Edward Cullen. No, seriously. The girls will flock. Team Edward. Rah...

10. Treat: Ladies, you are never, ever too old to dress as a fairy, ballerina, genie, princess or angel. Pink, sparkles, glitter, lipstick and fluff are always gonna be in style on Halloween.

11. Trick: New York restaurant and shop owners: those plastic cockroaches that come with the fake spider webs are never a good idea to display. Throw those suckers out and replace with some big scary (fake-looking) spiders.

12. Treat: Watch a few favorite TV specials and movies. My faves Garfield's Halloween Special. Great Pumpkin Charlie Brown. Hocus Pocus. The Shining. Poltergeist. Blair Witch Project. Scream. And maybe even a Halloween episode of The Simpsons.

13. Trick: No matter how much beet juice you pour into your cake batter or frosting - you will not easily achieve a blood-red color. It will be more of a blood pink color.. Maybe save the beet juice cake for Valentine's Day..

14. Trick: Some Halloween-themed party foods are actually too gross to eat. Think, really bloody finger bread sticks, slimy eyeball grapes, bug-covered baked goods. Make your scary treats edible, not nauseating.

Beet-Red "Bloody" Hands are not cute..

15. Treat: Scare-junkies, be sure to check out those massive Haunted Houses that have become so trendy.

16. Trick: Guess what vegetarians, if your candy contains gelatin or the red coloring substance Carmine, it's not veg. Read labels. Non-vegan marshmallow ghosts are out. Sorry Peeps-lovers.

17. Treat: It may seem old-fashioned, but a glowing, candlelit jack-o-lantern is always the coolest decoration on the block. Those "face-painted, uncut pumpkins" just won't cut it.

18. Trick: Kids, do not eat any candy that has been partially opened. Yes, this even applies to the King Size version of your favorite candy you found in your bag. No exceptions - if it's not sealed, trash it.

19. Treat: When choosing a costume, go with something personal and possibly homemade - don't be afraid of the phrase "what are you??" That just means you're doing a good job at being unique. If you are going to go as a cat/devil/witch etc. Add your own little twist to it. Go as a black cat in a purple wig. Go as a witch with Dorothy's ruby red slippers on. Go as a vampire from the 1950's. Have fun. Be you. And enjoy the one night of the year you can dress up and act like a kid again - and go waltzing down the street without a care.

20. Trick: No more tricks here! I hope you have a very very Happy Halloween. Have fun. Stay safe. Take costume pics. Go all out. (you won't regret it.)

My first purchase of a Watermelon Radish was really by accident.

Sweet Surprise. I thought I was purchasing a sort of turnip. Something I'd have to cook. But I sliced it open and was stunned by the bright fluorescent pink color and fragrant, sweet radish scent. I nibbled it a bit. hmm, yummy.

I then googled: "Are Watermelon Radishes safe to eat raw?"

Yes, I probably should've googled before biting. But lucky me, raw is perfectly safe - and scrumptious! This radish was perfect for slicing and munching raw! I was in veggie heaven. I gobbled my entire little radish in one sitting. "More, more, more!" ..my tummy cried.

More. Yes. I needed another. I wanted to make a radish salad to post and share with all of you! But I knew there was only one place I could secure some fall Watermelon Radishes - the Union Square Greenmarket. The Windfall Farms booth. Since it was late in the week, this would mean only one thing: I'd have to go to the Market on sunny, beautiful Saturday afternoon. *shrieks of horror* Will I ever get out alive?! Find out..

My salad recipe: The sweet orange juice and tart cider vinegar soaks into the onions and radishes. When left overnight in the fridge, they become slightly pickled. Sweet and sassy with a tangy bite - these radishes are delicious eaten alone or layered on top of a green spinach or mache salad. Zingy-licious.

This salad was totally addicting, I must say.

My husband kept asking for more radishes! We were both convinced that nibbling them was an uber-zen, happy-tummy, palate-cleansing experience.

But before I could make the salad... I had to secure the radishes! Not as easy as it sounds since these radishes are actually quite rare to find in mainstream stores. I didn't even see any in Whole Foods. I hope you can find some in a store near you - or at your local Greenmarket...

I was so in love with my radishes, I completely forgot to take a few photos before I sliced them! This was the closest I got..

The watermelon colors of green 'rind' pink flesh are clear!..

Mission: Watermelon Radish.
location: Union Square NYC. date: (a Saturday)

Greenmarket Saturdays. I love the Union Square Greenmarket. But to be frank, I despise going to it on a Saturday afternoon. Let me explain..

During the week, I'll sneak away to the Greenmarket around say 11am on a Monday or Wednesday. My weekly treat to myself. The walkway will be clear. The air crisp. I'm free to roam and ponder and browse each of the yummy farmstand goodies all around me. Friendly calm workers smile and chat and look you in the eye. A peaceful place to load up on healthy foods. Come Saturday afternoon, Dr. Jekyll turns into Mr.Hyde...

But thanks to my ravenous craving for a Watermelon Radish, I marched straight into the eye of the storm.

Bags bumping, sun glaring, tourists snapping photos of the gorgeous heirloom tomatoes - blocking the slim walkway without a care. Chattering shoppers, cash flashing, kale bursting out of canvas bags, pumpkins popping up on every table. It wasn't a madhouse - but a madmarket.

Seeking: Watermelon Radishes! I found myself knee-deep in the Saturday afternoon Greenmarket abyss. All for those darn cravable radishes.

I spotted the booth and two huge bins filled with radishes. I bought three. One was huge! I then made my way back through the slow-as-molasses crawl of the crowd and headed home to get started on my salad.

Watermelon Radish Facts 101: "A ball-shaped spring radish, 3-4 inches in diameter, with crisp, bright red flesh and a mild-sweet peppery taste. The center of the radish is sweeter, and the outer flesh is hotter. The outer skin is white with green shoulders and a pink base. The watermelon radish is related to turnips and horseradish. Unlike many other radishes, the intensity of the watermelon radish decreases as it matures." -Food.com

So yea, these radishes are pretty darn special.

Sweet Pickled Onion Watermelon Radish Salad
vegan, makes 4 cups

1 large watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
⅓ cup orange juice
2 tablespoon extra virgin olive oil
½ teaspoon sea salt
½ teaspoon pepper (fresh ground)
2 tablespoon apple cider vinegar
splash of rice wine vinegar (optional - adds an extra layer of tart-sweetness)

Directions:

1. Slice your onion and radish. Place in a large mixing bowl.

2. Add the remaining ingredients to the mixing bowl - toss well.

3. Place in fridge to chill overnight.

4. Serve!

Spooky, scary, creepy, crawly fun is all around us because it's (VEGAN) Halloween Week!

So gather up your closest ghouls, goblins, ghosts, zombies, skeletons, witches, black cats, pirates and vampires and get prepared for a Halloween Weekend of fun frights and fantastic vegan treats!

Here is my Vegan Halloween Round-up of some fun vegan recipes, vegan treats (from gourmet goodies like the Cocoa V chocolates shown above to Drug Store stand-by's like Swedish Fish!) and resources to make your Halloween vegan-tastic..

Treats! You can't have a happy (vegan) Halloween without a few vegan treats. And that includes both treats to hand out at your door, and treats for an at-home Halloween party as well.

Vegan Blog Halloween Treats Bonanza..
Here are a few Halloween Treats cooking up on the vegan blogs..

Devils Food Cake Halloween Cupcakes by MeetTheShannons

Homemade Candy Corn lemon-flavored by VegSpinz

Festive Halloween Maple-Glazed Doughnuts by VeganGoodThings

Asparagus Skeletons in Puff Pastry by VegSpinz

Halloween Gingerbread Cookies in black cat shapes by The Mommy Bowl

Fried Wonton Ghost by VegSpinz

Pumpkin S'mores Cupcake (with ghost face) by NewVeganing

Ghoulish Green Cupcakes with Purple Frosting (no artificial food dyes!) by BittersweetBlog

Instant Vegan Candy chocolate-coated by BittersweetBlog

Ghastly Tortilla Chips and Ghoul-ca-mole by ManifestVegan

Jack-o-Lantern Halloween Biscuits by WeeklyVeganMenu

JUST ADDED (10/27)

Raw Vegan Pumpkin Cookies in festive jack-o-lantern and fall leaf shapes by G0lubka

Halloween Black Coffin Cake by WingItVegan

Chocolate Spider Cupcakes from GoVeganMeow

Vegan PB Cups (VegWeb.com recipe) made by VeganAwakening

Witch Fingers with Witches Brew (Cheezy Broccoli Soup) by WeeklyVeganMenu

Bat Pancakes by WingItVegan

Mashed Potato Ghosts by WingItVegan

A few festive fall bevies..

Almond Chai Latte by MeetTheShannons

Scary Cherry Fizz Punch by (moi) Lunchboxbunch

Fall Mocha with Whip! by Lunchboxbunch

..All the above finds were founds on www.FindingVegan.com #Halloween - (Finding Vegan is my new site that launched a few months back)

Trick-or-Treating Candy

Check out VegNews Guide to Halloween Candy to discover which mainstream brands are indeed vegan. That includes sweets like Pez, Swedish Fish and Sour Patch Kids - all vegan. Yes!

VegNews also has a nifty Halloween Craft Guide up this year.

PetaKids Guide to Candy is also a great resource - it contains both vegan candy and vegan snack ideas (who knew Nabisco Gingersnaps, Nutter Butter Bites and Triscuits were vegan?) - this page also lists a few helpful ingredient definitions.

Ecorazzi also has a Top Ten vegan Halloween Candy List (with commentary).

And a SheKnows list of fave vegan Halloween candy. Twizzlers stuck out to me on this one!

Ready to Start Shopping for some vegan Candy??

Check out the Natural Candy Store's supply of yummy, cute, spooky Halloween candy. Those ghost and bat lollipops are adorable. And the vegan peanut butter cups - yum!

Another vegan peanut butter cup I love: Gone Pie Bakery in NYC. (mail-order available!)

Cosmo's Vegan Shoppe with a Halloween Candy 'store' has a few fab treats like marshmallow ghosts!

Also check out Vegan Essentials Vegan Candy for sale online.

GoMaxFoods Vegan Candy Bars are pretty darn awesome. I love the Mahalo Choco-Coconut flavor.

Craving a few Gourmet Treats?

Check out Blossom Restaurant's vegan chocolate-themed cafe/bar: Cocoa V for seasonal Halloween treats and festive goodies like ghost lollipops, orange-frosted cupcakes and more. In NYC.

The Cocoa V truffles and chocolates are fantastic. Some of the treats I picked up last time I was there...

Cocoa V PB Chocolate:

Cocoa V Caramel Chocolate:

Cocoa V Halloween Cupcakes:

Check out OneLuckyDuck's Halloween Macaroons! Orange and black colored. Raw. Vegan.

Babycakes Vegan Bakery in both LA and NYC also has a wide range of festive vegan treats.

Or try a vegan cinnamon roll with Pumpkin Spice frosting from Cinnaholic. In Berkeley, CA.

Not into edible treats?.. Try Stickers! This article has a great idea to hand out stickers instead of candy. Because really, what kid doesn't love stickers??

Peta has some cute vegan stickers if you want to spread a message.

Or you can find a huge variety of stickers (Halloween Themed!) at Oriental Trading or Zazzle. Here's my Ghosty Tomato Trick-or-Treat Sticker.

More Vegan Halloween Fun from the Web:

These spooky skeleton hand Vegan Halloween Cupcakes are amazing! Made by MegaTom via Etsy.

GirlieGirlArmy has a fabulous Vegan Halloween Guide with a recipe for Vegan Peanut Butter Cups!

Cute and Delicious's vegan Ghost Cookies are just that: cute and delicious-looking!

A Vegan Halloween Party Menu from VegParadise

SpookyVegan's blog is a great site to find Vegan Halloween Sugar Cookies decorated as tombstones, scary pumpkins and more. Lots of spooky fun on her site.

And the NoTrickTreats website is genius! Find homes in your neighborhood that are giving out candy that fits your child's needs! Vegan, organic, kosher, raw and more! You can even add your home's goodies to the growing database.

Epicurvegan has a great list of Vegan Halloween Recipes!

Lots of creepy, gross, spooky Vegan Halloween Party Food ideas at Very Vegan Holiday's blog.

Here are a few vegan Halloween EVENTS!

NYC - 10/29 If you are craving a vegan Halloween Party and live in/near NYC I'd check out Veggie Conquest's Halloween Bash! Tickets on sale now. Candy-making contest, vegan goodies, music, fun and party emcee Michael Parrish Dudell (of Ecorazzi.com, Vegdaily.com and Live a Dam). The VC folks throw great events!

Berkley, CA - 10/30 Go Vegan Week's Costume Party.

Need a Trick-or-Treat Bag? Try these designed by me:

"Trick or (VEGAN) Treat" Halloween Bag

Halloween Lunchbox Bunch Bags

And lastly costumes! For veg*n's who like to dress-up like their food...

Have a safe and Happy Vegan Halloween!!

*if you want your link featured on this page - all you have to do is email me! Or post link in the comments section.

Cocoa V Ghost Pop:

Yesterday I attended my first ever Farm Sanctuary Walk for the Farm Animals. Check out my photos and impressions from the day!..

The Scene: (waiting to walk.)

Boy: Wait, is this a protest?
Girl: No. It's a Walk.
Boy: What's a Walk?
Girl: People gathering. To walk.
Boy: What kind of Walk?
Girl: A peaceful Walk.
Boy: What are we walking for?
Girl: Farm animals.
Boy: Why don't we just stand?
Girl: Walking is empowering and we will reach more people with our message.
Boy: What's the message?
(long pause)
Girl: (deep breath) We are walking for animals everywhere - especially those in horrific factory farms doomed to die a horrible death after a life left forgotten about. We are walking to voice our cause to the world and show our passion, strength and commitment towards change. We are walking to promote compassion. We are walking to remind people that the factory farming industry should not be ignored - it should be exposed. We are walking with pride in being vegan. We are walking for the animals - we are giving them a voice. We are walking because as humans we say we love animals - but really, we need to live our lives in a way that shows it."
Boy: Ahh. I see. Yay animals.
Girl: Exactly.

..my replay of an exaggerated conversation - my response to "Why we Walk"...

Veggie Gathering. My favorite type of gathering is the type where lots of people show up with a common passion spread a positive message of change to the world. The Walk for Farm Animals NYC 2010 was just that!

I arrived with my walk entourage - (hubby and friend). I was so glad that they decided to come along with me. Honestly, none of us knew what to expect since this was our first year attending. Would the Walk be loud? Would the public around us start booing at us? Cheering? Would we have fun? Would we be bored?

Well all those silly questions were answered when the day turned out to be inspiring, energizing and full of fun.

We gathered at Merchants Gate Central Park where a large crowd of folks was already hanging out in the crisp autumn air and basking in the warm glow of this sunny day. It felt awesome to be surrounded by so many people who share my intense love of animals and desire for change in the world.

We grabbed our T-shirts (so cute!) and prepped to walk.

NBA star (and former Celebrity Apprentice contestant) John Salley was the "leader" of the Walk. He sure was tall enough to spot!

John Salley:

John Salley & Gene Baur:

Gene Baur, president and co-founder of Farm Sanctuary, was also there and swamped by friendly walkers wanting to say hi, say thank You and grab a photo with him. From me: Thank you Gene Baur for all you do.

Then the walk began. We started at west 59th street, walked along Central Park up to about 81st street, then walked back through the park to our starting location.

The fall leaves were beautiful and it was a truly enjoyable journey...

I was thrilled to see many random onlookers asking about our cause and asking for brochures from the friendly Farm Sanctuary volunteers.

There was a wide variety of walkers. Including groups of adults, young kids with their families, teens, college students, puppies and even a few seniors - loved that!

The birds were happy to see us..

So overall I had fun and really enjoyed the event. Congrats to Farm Sanctuary for pulling off such a seamless, classy, feel-good show for all the walkers and the public on-lookers who hopefully heard our message of compassion...

"A compassionate World begins with YOU."

Gene Baur's website
John Salley's website
Farm Sanctuary's website
Walk for Farm Animals website

A few more pics below..

Merchant's Gate Central Park Statue:

happy vegans:

Park trees:

..rounding Central Park, waving 'hi' to Donald Trump (or his hotel really):

the chicken shot..

Buzz Alert! The hottest new vegan spot in NYC right now: Blossom Du Jour.

Blossom Du Jour (tagline: Shrewd FastFood) is the casual dining spin-off of the highly acclaimed, ultra-yummy, vegan NYC restaurant: Blossom.

If you have ever been to the original Blossom Restaurant, you know how ah-mazing the food quality, taste and restaurant atmosphere is. Yes, I have spent many evenings dining and swooning at Blossom.

-> But how will Blossom (vegan foodie mecca) do fast food??

My Blossom Du Jour taste test ahead..

Tastings UPDATE (11/11): I am determined to try everything on the menu. ha! More taste tests:
Chocolate Coconut Pie: amazing! rich chocolate flavor. melts in your mouth.
Vegan Stuffing: like homemade. cozy.
Onion Rings: kinda small but the intense crisp-savory flavor makes up for it!
Mac/Cheese: yummy smoky 'facon' flavor. It's rich and decadent. Super moist.
Skyscraper: MrHHL loved this big veg burger.
Midtown Melt: seitan wasn't as crispy as I'd hoped, but still really delicious flavors.
Corn Edamame Salad: love the dressing! refreshing.
Little Caesar Saldd: MrHHL loved this as well, creamy dressing, capers, perfect size for a small salad.

...see why everyone's buzzing?!.. VegNews, Ecorazzi, Village Voice and even NY Mag's GrubStreet has been chattering about fast food, gone vegan. Or as Blossom Du Jour calls it: "Shrewd FastFood".

So instead of read about it, I decided to get up early this Saturday morning and rush over to taste what all the fuss is about!..

A lovely fall day in the city!

A perfect stroll to venture to Blossom Du Jour..

My Trip to Blossom Du Jour. Let's go..
Around noon, my husband and I stumbled into Blossom Du Jour, which is located in Chelsea around 9th Avenue and 20th street. We were told we were the first customers of the day, which made me feel quite special since I love being the early bird.

Interior: sleek polished white counters and slate gray accents. White and gray walls. Gray stone floor. A colorful, modern pastel clock graced the minimalist sidewall. It was casual-modern-chic. I felt like there might be a white spaceship out back. But in a good way. Kinda like The Jetsons.

The cool green plants lining the bar were a refreshing outside-meets-inside touch.

The restaurant is small, but has two long bar areas and probably seats around 10-12 people. But really, this place is take-out friendly with it's wall of grab-n-go refrigerators featuring fresh, raw-friendly salads, juices and more.

I loved the bright HD TV screen atop the ordering counter that flashed photos of Farm Sanctuary animals. Sweet pigs, fluffy ducks, happy cows, cheerful chickens. I definitely got a few warm fuzzies inside - that's never happened to me at a fast food joint before.

I loved being reminded about all the animals I was saving by living/eating vegan. I hope veg-curious folks will have the same feeling.

Customer service: five stars. Friendly and welcoming. We were even given 10% off since we were the first customers and might have to wait a tad longer than normal for our food. Nice. But really, the wait wasn't even bad at all.

I didn't mind waiting for my food at all because I was not in a hurry to leave. BDJ is a friendly spot - I was impressed, to say the least.

There was a very steady flow of curious people walking by BDJ who popped their heads inside to check it out. New Yorkers are such a curious bunch. Folks would step inside, do a 360 spin to check out the interior, grab a menu and leave.

I'm guessing they will be back after reading the menu...

So enough about my delicious day - lets get to the food! And my taste test review.

The Blossom Du Jour Menu.

The menu sections: sandwiches, wraps, comforts, raw, salads, taco Tuesdays, soup du jour, sides, sweets and TRu Life Juices.

Taste Test. We ordered:
- Smoky Avocado Wrap
- BLT Caesar Sandwich
- Buffalo Bites (comes with sauce)
- Hell's Kitchen Jalapeno Corn muffin
- Sweet & Breezy Juice

Smoky Avocado Wrap: A soft fresh green tortilla wrap surrounded fresh crunchy lettuce, juicy tomato, avocado, tender bits of smoked tempeh and a bold chipotle aioli sauce. I loved it! Moist, flavorful and fresh. I wish there had been a tad more tempeh, but overall it was awesome.

Now, That's a Wrap!...

BLT Caesar Sandwich: A soft, fresh ciabata-style bun hugged creamy caesar-dressed layers of crispy un-chicken, soy bacon, lettuce and tomato. Moist, fresh and a zesty.

..side note: they really shouldn't call this fast food - because it is soooo much better than fast food.

Buffalo Bites: Loved these! These were probably the most flavorful spicy vegan "un-chicken" tenders I have ever tasted. Moist to bite and spicy to perfection. The side dipping sauce was out of this world.

..Bring a plate of these to your fave mainstream bar or weekend sports/beer-fest and I promise you the non-vegans will be clamoring for these babies. Hmm, maybe Blossom's next venture should be a sports bar featuring these buffalo bites.

Jalapeno Corn Muffin: Simple, clean, tasty. I was expecting a bit more heat from this muffin, but it was a sweet little nubbin of yumminess anyways. This muffin would go great with a bowl of hot Soup Du Jour.

Corn Muffins..

TRu Life Juice: Delicious juice. Clean, light, fresh. I chugged my green juice as we awaited out order..

I chugged my green juice...

Now let's check in with what nelly thinks..

Conclusion: So excited about this new spot! Both my husband and I loved our food. We chatted about how we are hoping we are within delivery range! I could eat Blossom Du Jour's food for lunch or dinner. And compared to other vegan casual style restaurants in NYC - Blossom Du Jour's prices are pretty spot on. $7.50 for a giant delicious vegan wrap, made with love, is a deal I will be snagging.

shrewd (shrood) adj. shrewd·er, shrewd·est - 1. Characterized by keen awareness, sharp intelligence, and often a sense of the practical. 2. Disposed to artful and cunning practices.

The Big Question: Does Blossom Du Jour live up to it's tagline?.. "Shrewd Fast Food"

My answer: no.
It doesn't merely live up to it. It exceeds it.

Blossom Du Jour
Facebook Page
212-229-2595
174 Ninth Avenue NYC

And just next door to BDJ is Cocoa-V for your sweet tooth..

Craving more NYC vegan dining ideas: NYC vegan dining spots - Top 20, ranked by me.

MORE Blossom Du Jour photos below...

Menu..

We've all done it. Some of us have made it a bad habit. Some of us actually think we are doing ourselves good. Some of us feel guilty about it, but do it anyways. And some of us don't even realize we are doing it!...

Skipping lunch.

Grab my go-to recipe that will inspire you to never miss your vegan power lunch again!..

"..skipping meals during the day and then overeating at the evening meal results in harmful metabolic changes in the body." - study reported in the New York Times.

It's easy to skip breakfast. But it takes some serious decision-making to skip lunch. Why? Because unless you've had a power-packed breakfast (in which case skipping lunch may be OK) you're probably pretty hungry the time noon rolls around.

Skipping lunch takes some effort. While breakfast can be easier to skip because your hunger-pangs haven't set in yet.

Let's Do Lunch. If you're not the skipping lunch type, you are probably doing one of three things:
1) ..eating an awesome healthy lunch that you are psyched about.
2) ..grabbing something dull that's still kinda healthy.
3) ..grabbing something unhealthy and fast - because hey, everyone's doing it.

A week's worth of doing #2 or #3 could leave you eager to skip lunch! Well guess what, anyone can turn into a person #1.

Tip: Plan your lunch at breakfast time! - reduce busy day meal skipping & hunger-induced junk food snacking.

Really, wouldn't you like to crave lunch? And after you eat your healthy, satisfying lunch you might even feel more energized, focused and ready to get.. back to work. #productivity!

My simple solution is to come up with an easy lunch idea that you can grab-n-go. A vegan power lunch of sorts.

..I toss in a side of fruit and a tall glass of coconut water and boom: a lunch I love.

This recipe technique also works well for a one-pot-wonder dinner pasta.

The Technique: Pasta. Beans. Greens. My technique is simple. Boil some pasta. Something healthy (whole wheat, spelt, farro, quinoa, brown rice). Then the last few minutes of pasta cooking, toss in a drained can of beans (cannellini, garbanzo, kidney, black, pinto, navy). Then drain the pasta and beans and fold in the greens (again, any variety will do). The heat from the pasta will wilt the greens nicely - without overcooking them.

Green ideas?.. Chopped spinach, shredded kale, collard greens, chard, arugula.

Nutrition: Protein and fiber from the beans and grains. Antioxidants and fiber from the greens. Complex carbs to keep you going.

Here is the recipe I made today (you can swap the greens/pasta/beans/sauce with any variety you'd like)..

Pasta Tip! Bored by marinara sauce? Use leftover thick/creamy soup as pasta sauce! Think creamy cauliflower, vegan cheezy broccoli or butternut squash style soups. And since soup usually reduces a bit overnight, these soups will be on the thicker side - perfect for a sauce.

Spinach/Cannellini Pasta Power Lunch
vegan, makes about 4-5 servings

12 oz. curly rainbow veggie pasta
3-4 cups frozen spinach, chopped
15 oz. can of cannellini beans, drained
¾ cup Nutritional Yeast flakes
¼ cup apple cider vinegar
½ teaspoon sea salt
2 tablespoon EVOO
2 tablespoon lemon juice
2 tablespoon Vegenaise (optional)
garnish: red pepper flakes

Directions:

1. Boil salted water. Add pasta.

2. Two minutes before pasta is done, toss in the beans.

3. Drain water.

4. Fold in your greens - toss well until heated/wilted.

5. Fold in your flavors. You can use pasta sauce, veggie puree or a simple nutritional yeast sauce like the one in this recipe.

6. Serve warm or store in fridge for easy grab and go lunches.

And when you eat a healthy lunch, those vegan dessert treats taste soo much better (like this Pumpkin Spice Soft Serve)..

I've always loved Apple Dumplings. Warm, flaky pastry crust wrapped around a tender spiced, baked apple - a la mode perhaps. A perfect fall dessert.

However, my apple dumpling memories from childhood were fading fast - since I have never had a vegan apple dumpling.

Apple Dumpling: Swirled. So instead of making a traditional dumpling, I decided to combine two of my favorite desserts: cinnamon rolls and apple dumplings into one versatile vegan recipe. My Apple Dumpling Cinnamon Rolls are delightful for breakfast or you can glam them up with some soy cream for a decadent dessert. My Dumpling Dessert goes vegan..

diced apples:

cinnamon-drizzled apples:

I call these Apple Dumpling Cinnamon Rolls because the pastry crust is dry and flaky like a dumpling, yet the sweet chunky apples are rolled up into a cinnamon roll swirl.

Fall Apples! Love them. I can't help myself and end up spending $10+ on apples each and every visit to the Farmer's Market. Mutsu, Fuji, Honeycrisp and more. I usually simply eat my apples raw. Or sliced raw in salads. But once in a while I like to try a classic baked apple recipe.

I always like to keep my baked apples a tad on the firm-to-tender side - and never mushy. More the texture of a soft dried apple ring, rather than applesauce. That's just the way I like them.

I used one giant Mutsu apple for this recipe..

The Apple Farm. Ah yes. Growing up in Northern California, you learn to know (and love) a nice road-trip down south to the Los Angeles region. My family and I would venture down Hwy 101 South - for a trip to Disneyland, a trip to LA for a concert or to visit a few friends. And no matter what our destination, it was the road trip journey part of our trip that my older sister went gaga over.

Every trip down 101 she would beg and plead for us to stop at a curious little farm in the middle of Cali called The Apple Farm.

It had a fun apple themed gift shop, a restaurant, bakery and even hotel rooms right on the apple orchard. It is a cute little place to stop and take a breather. If you've traveled on highway 101, I'm sure you've seen the many promotional billboards along the way. "The Apple Farm! Next exit!"

My memories of the Apple Farm are all from my pre-vegan childhood. I recall that darn dessert.. best Apple Dumpling ever. Well, now I needed a vegan dessert to spark those same dumpling memories. Enter this recipe..

pre-baked..

baked..

Husband-Approved. I know these rolls are good because even my husband (who hates apple pie .. I know, I know, it's weird) was swooning over how much he loved them.

TIP! ..and if you are not familiar with working with yeasted dough, give it a few tries and each time you'll get better and better. My only tip is to really handle the dough with purpose - give it some love and attention. Don't be afraid of it. If it gets too sticky, a dash of flour will help. And don't be afraid to knead it with some vigor! I have found that kneading dough is a fabulous stress reducing activity 🙂

Apple Dumpling Cinnamon Rolls
vegan, makes 12 rolls

Apple mixture:
3 cups diced green apples (1 XL apple or 2 medium)
2-3 tablespoon vegan buttery spread
¼ cup agave or maple syrup blend
½ teaspoon cinnamon
½ teaspoon vanilla extract
2 tablespoon lemon juice

Yeast Activation mixture:
1 packet yeast
¼ cup warm water
pinch of dry sugar

Roll Dough:
1 teaspoon salt
½ cup applesauce
1 teaspoon baking powder
1 tablespoon maple syrup
¼ cup canola oil
½ teaspoon cinnamon
¾ cup water
2 ¼ - 3 cups white whole wheat pastry flour
(plus extra flour for rolling out dough)

Dough Sides:
2 teaspoon cinnamon for sprinkling
2 tablespoon dry sugar for sprinkling

Optional Cream Cheese drizzle (not shown):
½ cup tofu cream cheese
2 tablespoon maple syrup
dash of cinnamon
¼ teaspoon vanilla extract
dash lemon juice
optional dash of powdered sugar to thicken

Directions:

1. First prep your apple mixture. Dice your apple into tiny cubes. Place in a large freezer-friendly bowl.

2. Heat up your apple mixture ingredients so that the buttery spread melts. Mix into the melted buttery spread: vanilla extract, lemon, cinnamon. Pour the liquid over the apples and toss well so each apple is coated. Then place this bowl in the freezer.

3. Next, start on your dough by combining the yeast activation ingredients. Mix well for a minute.

4. Add in the remaining dough ingredients and fold until a nice dry ball of dough forms. Use more flour if your dough is too wet. Add in more water if your dough is too dry.

5. Place dough in a lightly oiled and floured mixing bowl, cover with a clean dish towel and place in a warm, dry place to rise for 30-60 minutes. (If you are using quick-rise yeast you will only need 30 minutes, traditional yeast will take longer).

*Preheat your oven to 375 degrees before you start rolling out the dough.

risen dough ball..

6. When your dough has risen, punch it out. Then roll out onto a floured work surface using a rolling pin. Use more flour for dusting.

rolling out dough...

7. Roll out dough to a rectangle/square is shape - about 12-14 inches long and about ½ inch thick.

8. Next you will dust the cinnamon and sugar over then surface of the dough.

9. Grab your apples from the freezer and spread over top your dough, evenly. They should be nice and frozen so the liquid doesn't spill all over the board.

10. Roll up the dough into a spiral shape. Slice into 1 ½ inch thick rolls.

sliced..

11. Place the rolls on a parchment paper lined baking sheet. Sprinkle some more cinnamon and sugar right on top of each roll.

12. Bake at 375 for 25 minutes - or until the outer crust of the rolls starts to turn light brown and slightly crisp.

13. Remove from the oven and allow to cool for 15 minutes before serving.

14. Bonus: Make the tofu cream cheese drizzle by heating all ingredients in the microwave and stirring well. You can store in fridge for a chilled 'frosting'. Or pour warm for a drizzle effect. Pour tofu cream cheese frosting over top if you'd like. Serve! Store in the freezer and re-heat in oven.