My Rustic Three Squash Soup is the perfect silky spoonful to keep you cozy on a brisk fall day. Sip in splendor as visions of pumpkin patches, crunchy brown leaves, scurrying squirrels, flickering candlelight, fluffy scarves and fall breezes dance in your head..

Simple. Healthy. Rustic. The ingredients for this vegan recipe are simple. The idea is to really be able to taste the complexity of the fall squash. Pure squash flavor. This soup is dairy free, yet still incredibly creamy, silky and luscious. Sip a bowl and you will be loading up on fiber, vitamin A, potassium and more. Fall squash season is here. Embrace it..

Swooning over my squash spoonful..

Rustic Three Squash Soup..

Farmer's Market Squash. Last week I was hypnotized by the colorful, diverse varieties of fall/winter squash at the Farmer's Market. I loaded up. I didn't leave with just one squash, I left with five squash varieties. From a tiny plump buttercup squash to a large peach-colored butternut squash - and even a gorgeous White Acorn Squash with a frosty pineapple colored rind. I also loaded up on potatoes, apples, broccoli, watermelon radish, greens, tomatoes, onions and more.

Market trip complete, I had three big bags, filled to the brim, strapped around my body like a glove. I felt like a produce Sherpa.

Then I waddled myself home like a plump little duck.

I never learn. I always stuff - to the brim - every last reusable bag I bring to the Farmer's Market. I make my ungraceful exit bursting at the seams with produce. And it gets worse from there. Because I am terribly stubborn, I insist on dragging myself all the way home on foot. Seems reasonable right? Well not if you find each and every step a painful, muscle-trembling experience. Where are my motorized roller skates when I need them? (Do those exist yet?)

OK, so there was that one time I had to hail a cab. But oh how I hated myself for it. Ah, anyways, my squash made it home just fine. And into my soup bowl it will go!..

Well worth the achy muscles.

Butternut Squash..

Scary Squash. I used to be freaked out by squash. Heavy. Hard. Large. Slimy seeds. But after a simply roasting that hard, thick-skinned squash turns into golden, spoonable yumminess. If you like sweet potatoes (as most people do) you'll probably love fall squash as well.

roasted squash..

Homemade is Better. You know how you like to order "butternut squash" soup when it is the 'soup of the day'? Well guess what, homemade is better! And cheaper.

Rustic Three Squash Soup
vegan, makes about 5-6 cups

4-5 cups roasted squash, scooped
can be any combo (I used 1 medium butternut squash/1 tiny buttercup squash/1 medium carnival squash)
1 cup plain soy milk (or hemp milk)
½ cup cinnamon applesauce
2 tablespoon apple cider vinegar
2 tablespoon vegan buttery spread (or your fave oil - EVOO, pumpkin, macadamia, grape seed)
½ teaspoon cayenne (optional)
salt and pepper to taste

garnish: a few leftover squash slices and cayenne

sweetness note: If you'd like to add sugar, add in 1-2 tablespoon maple syrup (optional depending how sweet your squash varieties are, and how sweet you like it)

Directions:

1. Wash each squash. Slice in half. Remove most seeds. (A few seeds is OK - they will actually add some toasted nutty flavor when blended into the soup.)

halved squash (raw)..

2. Turn oven to 375 degrees. Fill a large glass casserole dish 1 inch high with water. Place each squash face down in the water. (If you need to use two dishes, go for it). The great thing about adding water is that it hydrates the squash, making the squash easier to blend for soup.

3. Roast the squash for 45 minutes - or until tender.

halved squash, roasted..

4. Pull squash from the oven and drain hot water. Rinse squash in ice cold water. Then begin scooping out the flesh into a large bowl.

5. When all the flesh is scooped you should have around 4 cups. (note: a few soft skins are OK if they are scooped as well).

6. Last step is to place the squash and all the remaining ingredients in a food processor. Blend until smooth.

7. Serve immediately - so the squash soup is warm but not hot. You can also store in the fridge and reheat as necessary - or heat to boiling on the stove for a hot squash soup.

Enjoy!..

Butternut Squash..

Butternut Squash halved..

Carnival Squash halved..

Now you can shop all my Lunchbox Bunch (LBB) and Healthy Happy Life (HHL) products in one easy spot! I hope you have as much fun browsing my goods as I did creating them! *custom gifts/products are available*

Product Categories: Books, IPhone Apps, Apparel, Greeting Cards, Canvas Bags..

Phone Apps

iPhone:
Smoothies! released summer 2010
Dip Diva released fall 2010

Android:
Smoothies! released winter 2011

V I T A M I X - get free shipping when you buy from me! Shop Vitamix

Bags, Tees, Cards, more..
*view a wide variety of products in my Zazzle store.
Kathy's Zazzle Store featuring..
Apparel (Adult, Youth & Toddlers)
Canvas Bags (LBB characters & vegan-themed bags)
Greeting Cards

Create a personalized gift at Zazzle.

*note: If don't see you favorite Lunchbox Bunch character on a tee/bag/card - I can create custom products for you in a flash - no extra charge.

Children's BOOKS
Lunchbox Alphabet

The Wiggle Jiggle Book

On the Case: Super Senses!

Last Product: PHOTOGRAPHY
Looking for an experienced contract Food Photographer? I am available for freelance projects. Email me! kathy (at) lunchboxbunch (dot) com
Though I am most passionate about food photography, I do Editorial projects as well.

Just in time for the holidays, I am proud to announce my second HHL vegan recipe iPhone App: Dip Diva!

Your Party just Got Better! Bring on the friends and family, the holiday parties, sports-fests and weekend get-togethers. Entertaining just got easier. And your party just got better! Go on, be a dip diva!..

Dip Diva brings you over 20 creative, 100% vegan recipes with step-by-step instructions. These recipes were hand-selected by me as my personal faves and go-to dip recipes. Commentary and yummy dip photos accompany each recipe. Plus I've included a bonus Ingredient Add-in's List to inspire you.

Your guests will swoon.. "What's your recipe??" Just tell them it's your little secret. ..such a diva!

Get the inside scoop on my fun new App...

You won't be bored with this wide variety: bean dips, veggie dips, nut spreads/cheeses, lively dressings and more. Spicy, sweet, zesty, classic and fun. From a vegan spinach dip that will leave you feeling like Popeye, to a savory cashew cheese that your gourmet guests will swoon over.

*don't have an iPhone? DROID Apps in the works.. fingers crossed*

Dip Diva iPhone App Features..

* 100% Vegan! Make sure your 'dip platter' is 100% vegan this season. Your guests will thank you when they realize how much healthier and figure-friendly these delicious vegan dips are. No need to stumble through vegan ingredient substitution guesswork. woo-hoo!

* Tested Recipes. Each recipe was tried, tested and loved by me. I provide commentary on each recipe - with quips about nutrition, lifestyle and ingredients.

* The App that Grows. Yes, I'll be adding more dips to the App in the future - and you'll get free updates!

* Recipes Anytime, Anyplace. Now you can get the recipes on your IPhone without an internet connection. Anytime, anyplace. Save paper - no printing out recipes needed.

* Quality vs. Quantity. If you're looking for a solid, creative, healthy, yum-approved rotation of recipes for your dip platter this season - this App is for you. You'll find enough dips/spreads/cheese/dressings to keep you inspired and showcase your inner dip-diva-ness to all your guests.

No, my App doesn't contain a ga-zillion recipes. But really, who needs hundreds of recipes anyways? Discover your favorite recipes and make them your 'signature dips' this season.

* Yummy Photos. Recipe photos accompany each and every recipe. Some of the other recipe Apps are stingy on photos.

* Bonus Dip Ingredient Add-In's List is included.

* Creativity! You won't find boring predictable dip recipes in my App. I always try to think "outside the dip bowl" when crafting my vegan recipes.

* Easy-to-Follow. Ingredients plus step-by-step Instructions for each recipe. Some dips even have how-to photos in the instructions.

Dip Diva Promo Page.

See Dip Diva in the App Store.

Monday morning, at first site, through groggy eyes, I loathe it. But eventually, those blinding sun-rays pull me from my cozy, warm bed and the day begins.

And once I stop resisting Monday, it actually becomes quite nice. Of course this special Monday Mocha hot bevie helped move me into a merry Monday mood, rather than a moody one.

Go on, make it a Mocha Monday - you know you're more productive when your mouth is smiling! Get my mocha recipe and a look at my favorite vegan cocoa brands..

Happy Columbus Day! If you have Columbus Day off, then why don't you treat yourself to a steamy, creamy, chocolate-bliss-filled cocoa or mocha this morning. My hard-working hubby (MrHHL) is indeed 'going into the office' today. So I decided to make him this special Mocha treat before he left for work on a holiday. How can you be grumpy after slurping melted soy whip off the top of a hot cocoa or mocha?? Impossible perhaps...

Healthy Chocolate Fix? While all brands are different, choose high quality, less-processed dark chocolate based cocoa to get the most choco-antioxidants you have all heard so much about. Chocolate on the ORAC scale.

Vegan Ingredients. I use Sprinklez Chocolate Sprinkles. More info about them in this post. I used Soy Whip by Soyatoo brand. Rice Whip is available too.

Soy Free? Substitute the soy milk with rice or hemp milk. And use Rice Whip instead of Soy Whip as well.

Best Vegan Cocoa? Today I used a brand I bought at Whole Foods called Lake Champlain Aztec Cocoa Mix.

A few fave brands (that you can buy online) are:

Cocoa V's Signature Cocoa Mix

One Lucky Duck's raw cacao powder

Couture Cocoa by Vosges Chocolate

Lake Champlain has several vegan cocoa options (not directed for folks with soy/dairy allergies though)

Allison's Gourmet Cocoa

Soy or Rice Whip on top..

Another fave cocoa topping: vegan marshmallows. Dandies (shown below) or Sweet & Sara are my fave brands.

Here is the simple recipe I used. With little tweaks to make our "house mocha" just the way we like it...

Monday Mocha!
vegan, serves one

1 mug
¾ mug filled with vanilla soy milk
1 heaping spoonful cocoa mix (if unsweetened - sweeten your cocoa to taste using agave, maple or dry sugar)
Coffee: 1 shot espresso or splash of deeply brewed coffee or Instant Coffee single-serve pack (like Via)
dash cinnamon and/or cayenne
swirl of soy or rice whip
vegan chocolate sprinkles
optional: 2 tablespoon water if you like to 'thin out' the consistency of your mocha

Directions:

1. Stove top or in microwave) Heat milk in mug until steamy hot.

2. Add cocoa. Stir well.

3. Stir in coffee ingredient and a dash of cinnamon and /or cayenne.

4. Transfer hot cocoa to a mug if you used stove top heating.

5. Swirl rice/soy cream on top. Sprinkles. Done!

Super easy.

Enjoy!

Yes, this is a shameless, indulgent, 100% pumpkin-recipe-lovers post. Because right now, I just can't get enough.

Enjoying it while it lasts! It's the same every year. Past Thanksgiving and midway through December I grow blasé and exhausted by "pumpkin" anything. But for right now I'm swimming in pumpkin puree and enjoying every golden orange minute of it. Come in for a dip, won't you!...

Menus: Seasonal Pumpkin Treats! Pumpkin Spice Soft Serve Ice Cream at Lula's. Pumpkin Cupcakes at Babycakes. And mountains of pumpkin recipes popping up online.

I confess! I've cowered in delight to those plump, shiny little orange pumpkins - with their happy little faces just ready to be coddled and ready to inspire.

NYC Pumpkin Town. Mini pumpkins at the Farmer's Market: $1 a piece or 6 for $5! Ghost white mini pumpkins inspire curious glances. Pumpkin patches! I want to go! But I end up settling for ogling the sidewalk pumpkins. A family of pumpkins sit perky and happy on a West Village stoop. And those Fairytale pumpkins on display at Trader Joe's. Ah, Cinderella's fantasy. But where does one put a 20 lb pumpkin anyways? So instead of hulling pumpkins up my stairs I'll settle for lots of pumpkin recipes...

Fairytale Pumpkins, Trader Joe's $7.99 each..

It's a warmish fall right now. Pumpkin Ice Cream! Yesterday I stepped out in a puffy fall sweater, thick socks, scarf and boots. Twenty minutes into my Saturday I was sweating, removed my scarf and sweater and flipped on my sunglasses. My pals and I decided to nix any thoughts of chatting over hot cocoa and decided on a trip to one of my favorite spots in the city: Lula's Sweet Apothecary. I had been craving a Pumpkin Spice Soft Serve ice cream cone all week long. Lula's had been teasing me with their daily flavor tweets on Twitter and Facebook. Cake batter? Carrot Cake? Pumpkin Spice??? "I'm so there.."

The road to Lula's in the East Village is paved with fun little garden's like this one..my kinda place..

..dreamy. My soft serve a la pumpkin was better than I dreamed it would be. Lula's does a cashew-based soft serve - so it actually tasted a lot like my famous 5 Ingredient Pumpkin Pie.

Enjoying pumpkin spice ice cream in the early days of fall is a treat. I'll take these warm days while they still last.

Onto the recipes -> Here are my top Nine Pumpkin Themed Vegan Recipes that will leave you feeling fall-ish and cozy.

Vegan Pumpkin Recipe Time! Nine Recipes..

1. 5 Ingredient Pumpkin Pie (now famous)

2. Vegan Pumpkin Spice Latte (with real pumpkin)

3. Frosty Pumpkin Pie Dessert Shake

4. Pumpkin Spice Cashew Cheese Dip

5. Pumpkin Spice Orange Banana Bread Bars

6. Swirled Pumpkin Cheesecake

7. Chestnut Chocolate Cake with Pumpkin Cream Frosting

8. No Fat Added Pumpkin Spice Apple Pecan Muffins

9. Pumpkin Chocolate Chip Muffins w/ Cashew Cream Agar Frosting
*The recipe for these muffins is the same as the above Pumpkin Spice muffins - only you will remove the apples and pecans and replace with chocolate chips. I also added in a bit more flour to adjust the batter texture. And used a mini-muffin tray.
The Cashew Cream Frosting recipe can be found in this post.

After a month of ignoring the piles of 'SNice delivery menus left scattered in my building's mail room, I finally decided to give in and grab one. After all, I like a little good reading material for my hike up the stairs...

What's this? Vegan Tempeh Wraps? Vegan soup? Vegan treats? How have I never been here?! I was rounding the steps to the sixth floor and my mouth was watering as I huffed and puffed to my door. It was decided. I needed to give 'SNice a try.

I review 'SNice's newest NYC location: 'SNice Soho. Is 'SNice, ...snice?...

Tofu Scramble Wrap:

Vegan Apricot Bar:

Breakfast. I decided to try an easy quick breakfast at 'SNice this morning. Why just breakfast? A Tofu Scramble Wrap is an easy judge of character in my book..

Judgement.. Will it be too small? Too greasy? Too wimpy? Too mushy? Too bland? Or just right? First, lets browse the menu..

'SNice's menu kinda reminds me of my own kitchen. A lot of delicious plant-based dishes that I crave for a casual yet satisfying bite. Here are a few menu items and specials they have tweeted about..

..tomato soup, tofu scramble burrito, kale/white bean soup, veggie pasta salad, roasted broccoli, quinoa with veggies and beans, sesame noodles, couscous, potato salad, pesto penne, brown rice and veggies, wraps and sandwiches, lively salads, vegan cookies and brownies and more.

Cozy, casual comfort food right?

Now I'll admit, my first reflex thought was: "Can't I make this at home?" Maybe. But I wanted to taste 'SNice's spin on "vegan eats".

Vegan Note: Many of 'SNice's offerings are vegan, but a good few are just vegetarian, so always ask. The daily soup is always vegan.

Here is my Tofu Scramble Wrap review..

Foil Wrapped Breakfast Bliss..

'SNice's Tofu Scramble Wrap / Cafe Review

Look: The Tofu Scramble wrap came wrapped in a layer of parchment paper and foil. I didn't get home until at least 20 minutes later yet the wrap was still warm/hot when I took my first bite. The tofu was bright yellow, nice assortment of veggies throughout, but really it was mostly plentiful amounts of tofu scramble - with a few hints of red along the tortilla edge - salsa or hot sauce. Simple, thin whole wheat wrap. Nice and flaky - not too thick or dry. The entire wrap was moist, yet not mushy. Beautiful yellow color. I couldn't wait to take a bite..

Taste: Yum-my. Seasoned perfectly. Definitely not greasy or oily. Perfectly moist, textured, seasoned and cooked. I liked that it was mostly tofu with a few veggies. I hate when wraps are stingy on the protein. The red 'sauce' laced on the edges seemed to have a hint of heat. But it seemed too thin to be a full blown salsa. More like a medium hot sauce. Still not sure. The flavor had some heat and spice-appeal. It tasted exactly how I crave a tofu scramble wrap to taste. The texture was pretty stunning for a quickly made, to-go wrap. It took the counter-guy about 5 minutes to prepare it fresh for me. Easy wait, big reward.

Price: $6 in NYC is a very fair price. Most of 'SNice's wraps and sandwiches are $8.75 - while they are more complex, I still felt like I was getting a deal with this $6 wrap. And it is HUGE! I could eat this mid-morning and not be hungry for lunch. In fact, I could very easily eat this for lunch. Grab it with a chai, tea, coffee or juice and head on your way. Side salad or soup and it's a full blown mean. Breakfast for dinner anyone?

Atmosphere: Cozy cafe. Long sleek tables/counters line the little cafe. Dim lighting when I went in. I wasn't even sure if it was open. Maybe turn the lights up in the mornings guys? I like the mellow lights, but it also made me a lil sleepy. Or maybe I just was sleepy. The cafe was pretty dead when I went in, a few customers in and out. But I suspect this place will pick up once people realize how awesome it is. I've heard the other 'SNice location in West Village is quite popular.

Extras: 'SNice has a huge selection of goodies. Cookies, muffins, granola bars, brownies, cupcakes, bars and more. A good amount of them are vegan. Check the little signs or ask the counter-folk. My apricot bar was a tad dry, but overall very flavorful. I gobbled it down because I am a sucker for anything with apricot jam-stuff on top.

Overall: Great find. So glad to have a cozy cafe like this on the West end of SoHo. If you are in the area, check it out. And if you are looking for an awesome breakfast on-the-go - grab the tofu scramble wrap. It's yummy. I can't wait to try more items from 'SNice.

'SNice SoHo
150 Sullivan Street between Houston and Prince
(212) 253-5405

..and they tweet soup/menu specials! yay for that. @SniceSoHo

...yes! 'SNice is snice 🙂

Afterthought...

"But I don't Live in NYC!! *whimper, sniffle* " - Note: Yes I know I post a lot of reviews for NYC-only yummies. And yes, I know that only a fraction of my readers actually live in NYC. But remember, you can always visit! OK, and even if you can't visit, I hope you can gain inspiration from the foodie happenings in my neck of the woods. And if your town's 'veg eats' scene pretty much, well, sucks. Maybe you can forward this review to your fave Mom & Pop cafe and give them a few hints.

I've been swooning over broccoli all afternoon. Doesn't everyone??

This recipe is simple, vegan, healthy and my idea of awesome..

Roasted Broccoli Over Golden Saffron Quinoa. The flavors: Spunky soy and maple-roasted "cheezy" broccoli rests on a bed of fluffy golden quinoa. The quinoa is accented with sweet saffron and infused with garlic, nutritional yeast and pepper.

This is a recipe where everything just goes effortlessly right, and simplicity is bliss..

Golden Saffron Quinoa:

With Broccoli:

I Love Broccoli. I've been dreaming about posting nutritional yeast roasted broccoli somewhere on my blog for a long time - especially since I make it at least once a week. Broccoli is so delicious on it's own - I steam, roast or flash boil mine - but a sprinkle of my favorite nutritional yeast brands (Kal, One Lucky Duck or Bragg's) makes it even better.

Seasoned broccoli before roasting..

..So when I found two giant stalks of farm fresh broccoli at the union Square Farmer's Market, I decided now was the time to post my beloved cheezy broccoli.

NYC Broccoli. When I say "cheezy" broccoli I really mean NYC-style cheese (Nutritional Yeast Cheese).

Enter Quinoa. I love quinoa and broccoli. And really, there are a million ways you can flavor quinoa with mixed spices and veggies. Today I did a saffron/garlic/nutritional yeast quinoa. Fluffy and light.

Cooking Tips: How to make quinoa fluffy every time.

More info on Nutritional Yeast.

This recipe is a perfect lunch. Or add some tempeh croutons or braised tofu to morph it into a healthy dinnertime feast!

Golden Saffron Quinoa with Maple-Roasted Cheezy Broccoli
vegan, makes 2-3 servings

Broccoli:
2-3 tablespoon low sodium soy sauce (or bragg's Liquid Aminos)
1-2 tablespoon maple syrup
6 cups broccoli (stalks sliced thin and florets cut into bite-sized pieces)
2-3 tablespoon EVOO
⅓ cup nutritional yeast flakes
1 teaspoon black pepper

Quinoa:
¼ teaspoon saffron
1 tablespoon garlic powder or 2 cloves, minced
2 tablespoon nutritional yeast flakes
1 cup + 2 tablespoon dry quinoa (measure before rinsing)
1 ⅔ cup water, salted
*double this recipe if you'd like larger servings of quinoa or leftovers!

Directions:

1. Preheat oven to 450 degrees.

2. Boil your salted water. Dissolve garlic powder and saffron directly into the water.

3. Rinse your quinoa. This step isn't necessary - but it can help if you are having issues getting your quinoa fluffy. Add quinoa to the boiling water. Cover with lid. Reduce heat to low-med. Walk away from quinoa for 10 minutes.

4. Prep your broccoli. Add to a large bowl. Add in soy sauce, maple syrup, oil and half of the nutritional yeast. Toss well. Pour onto a baking sheet. Place in 450 degree oven for 10 minutes.

5. Return to your quinoa. After 10 minutes, turn heat off and allow quinoa to sit for an additional 10 minutes. When the time is up, uncover lid and fluff with a fork. Add in the nutritional yeast and continue fluffing. You can add in additional spices if you'd like.

6. When your broccoli is roasted (takes around 10-15 minutes). Remove from oven. Sprinkle with the remaining nutritional yeast and black pepper and let sit. I like to drain off any excess marinade liquid.

7. Plating: add a few scoops of fluffy quinoa..

8. ...and top with the broccoli. Serve warm.

Boy: Did you just put pumpkin in your latte?
Girl: Yes. Why yes I did.
(boy: pause)
Girl: ..Spice too.
(boy: longer pause. blank stare.)
Girl: What? It's a Pumpkin Spice Latte...

My Vegan Pumpkin Spice Latte. You saw me put the spinach back in spinach dip. Well now I'd like to put the pumpkin back in Pumpkin Spice Latte. Let's go..

Pumpkin..

Yes, the ghosts are back. What can I say, they love pumpkin I guess..

So yes, I had a craving for Starbuck's PSL: pumpkin spice latte. But first, let me set the scene..

8am NYC. I'm Cold. I want a Latte.

Flashback. It used to be so easy. I'd wake up. Rub my eyes. Yawn. Throw the covers off my bed. Put my feet on the cold floor. Shiver dramatically. Walk upstairs. Turn on the heater. Push that little tab up a few notches past 70. The buzz of the furnace would hum a few moments later. Followed by a swift gush of hot air rising from the floor vent. I'd stand over it. My T-shirt would puff up like a marshmallow, swollen with warm air. Ahh.. Warmth.

Out of the corner of my eye I'd notice a glare from my warm-blooded dad sipping his coffee. "You're cold?" He'd ask in disbelief. A few minutes later my hot-blooded sister would whine from the bathroom as she primped her hair for school, "Kathy! I'm hot!" But I was cold. I'm always cold. Some people just are. I hate being cold.

The point of my flashback story is this: turning on the heat, aka staying warm, isn't so easy when you live in an NYC building - this time of year. Right now, we are in what I like to call "the in-between." The in-between of hot and cold. The air is cold outside, but not cold enough to turn on the furnaces in the buildings where the people (me) live. So I wake up: cold.

And from my bed this morning, snuggled under three blankies, I thought to myself,

"Self, wouldn't it be great if I could go get a steamy hot soy Pumpkin Spice Latte at the Starbucks around the corner as a special Monday morning treat? Yes, that would be nice!"

But in the past year, I realized that the lovely Pumpkin Spice Latte at Starbucks is not vegan. It contains dairy. Even if you order it with soy milk.

Confirm Please. This morning (still snuggled in my warm bed) I gave the Starbucks customer service hotline (1-800-23-LATTE) a call. Total call time: 13 minutes and a few seconds. The call confirmed: yes, there is dairy in Starbucks Pumpkin Spice Latte. Even without whip, and with soymilk. The culprit: "condensed nonfat milk".

..I told the Starbucks lady I was saddened by the news. Maybe if we all call and ask/cry/sigh to Starbucks they will get the message. 1-800-23-LATTE folks.

Oh, and the last thing. Starbucks, why don't you just list all dietary/ingredient info online? Why did I have to call for this info? You already put calories/fat/sugar etc. I mean I was drinking Pumpkin Spice Lattes a few falls ago like they were water. I had no clue the soy Pumpkin Spice Latte contained dairy. You think if someone orders soymilk ... they probably are not into dairy, right? Now everytime I hear someone order a "soy pumpkin spice latte" it makes me wonder if they are aware of the dairy.

Why can't Starbucks simply use a soy base instead of a dairy base? Others, including Ellen Degeneres have expressed similar concerns. Her tweet..

"Sure would. RT @tonyaharrington Wouldn’t a soy-based pumpkin spice latte be a great non dairy option at @Starbucks?" -@TheEllenShow on Twitter

So instead of twiddle my thumbs as I wait for Starbucks stores to catch up to the demand - I decided to take my own vegan stab at a Pumpkin Spice Latte...

Sip, sip, gulp, ahh..

Here is the recipe I made this morning. I must say it was pumpkin-y and spicy. And 100% vegan. Warm. Rich. cozy. Will I make it every morning? Probably not. But is it nice to have a vegan option for a PSL - with actual pumpkin in the mix? Definitely.

Pumpkin and Spice and Everything Nice...

Kathy's Real Pumpkin Spice Soy Latte
vegan, makes one big latte

Coffee/Soymilk Base:
1 ½ cups vanilla soymilk
1-2 shots espresso OR ½ cup strongly brewed coffee
1 ½ tablespoon canned pumpkin (unsweetened)
sweeten to taste (I used agave syrup)
½ teaspoon pumpkin pie spice OR cinnamon/nutmeg
½ teaspoon vanilla extract
dash of cayenne (optional, but recommended!)

Sweet Pumpkin Foam:
1 teaspoon canned unsweetened pumpkin
¼ cup warm soy milk
1 teaspoon agave syrup
dash of spice
tiniest pinch of salt
tool: hand foaming tool

1. In a small soup pan heat all the base ingredients. Note: If you are using coffee you can add it directly to the pan here. However if you are using fresh hot espresso you can add it last.

2. Stir all ingredients until simmering. Make sure the pumpkin dissolves into the base well and the spices don't clump. Add the spices last if you are having clumping issues. When mixture is at a low/med boil you can remove from heat, pour into a serving mug and set aside. Optional: I like to get my base mixture extra fluffy by whipping with my foaming wand a few times. A few nice bubble form..

Foamy base mixture..

3. Quickly whip up your pumpkin foam by heating all the ingredients in a tall circular glass until warm. Then whip into a foam with a foaming wand. (If you do not have a foaming wand you will have to skip this step and simply go with a no-foam latte. Simply add the 'foam ingredients' to the main base mixture.)

A little spice make your pumpkin foam nice...

4. Top your steamy hot base with a few scoops of pumpkin foam. If you have not added your espresso yet, do so now. Dash of spice on top.

5. Top with soy whip if you are feeling luxurious.

Soy Latte with a side of pumpkin is served..

It's yummy..

I'm not quite certain you can classify oatmeal as a dining trend, but it certainly is a breakfast staple here in America. And yes, maybe timeless oatmeal has even become a tiny bit 'trendy'. Here in NYC, and I imagine most places, if you peruse the breakfast menu of almost any restaurant, you're sure to find "their (classic or modern) take" on a simple, healthy bowl of oats.

Breakfast Oatmeal: Slow-Cooked Gets Speedy. Over a year ago, two major 'fast' food brands, Jamba Juice and Starbucks unveiled their take on oatmeal (as well as a few other big name brands). And fast food oatmeal may be a diamond in the rough. Let's face it, compared to most fast food breakfast options, oatmeal is a quite nutritious, vegan-friendly option. And a bowl of warm oatmeal (made cravable by some fresh fruit, nuts, maple and/or spice accents on top) sure beats skipping breakfast altogether on a chilly fall or winter morning.

But who makes the best On-the-Go Oatmeal? I wanted to find out (and be prepared for the chilly days ahead!)...

Seasonal Mornings. I've brought out my boots, and I'm considering placing my scarf in the 'ready' position on the hook by the front door. The fall (and winter) days ahead will no doubt bring cool, crisp and chilly mornings at my doorstep and I want to be ready for them! Cocoa in the pantry, cinnamon sticks on the spice rack and plenty of warm bowl options for breakfast.

Homemade is Best. Despite the array of amazing to-go and dine-in options, homemade, when your life can manage it, is usually best. And while I'd love to eat lavish drawn-out breakfasts, seated, sunlit, slippers still on as I flip through the morning paper (what's that?) and slowly savor my fruit bowl and tea, the everyday reality is nothing as I might imagine in my "breakfast fantasy".

..Thank goodness for the weekends where hopefully we can all sit down and savor our bevie, bowl and fruit (slippers on).

So when you are lucky enough to have time in your morning during the week (or the weekend, which is more likely), might I suggest one of these happy, healthy, warm your core bowls:

*Breakfast Almond Risotto with Sake-Poached Figs
*Kiwi Cherry Almond Oatmeal
*Vegan Rice Pudding
*Fuyu Cinnamon Walnut Maple Oatmeal
*More vegan breakfast recipes

But if you're like most people, including myself on a busy day, to-go breakfast options are the only thing that stand between you and a stone cold, empty, growling afternoon tummy. So if you are breakfasting on-the-go and oatmeal is what you crave, give my Oatmeal Taste Test a look, and you might find something inspiring (or at least better know what you are looking for in a bowl of to-go oats).

Why Only Four Brands? Note: Obviously I am just one person, and so I maxed out at choosing the top four brands side-by-side. I wanted to taste test these bowls spoon-to-spoon for maximum review effectiveness. So I made AM rounds and quickly picked up these bowls. I hoped the barista at my last stop, Starbucks, wouldn't notice the 3 other bowls of oatmeal in my bag. haha. What? I'm a food blogger. 🙂

I then transported them home (they sat for about about 15-20 minutes before I could dig in). I chose brands that I easily frequent here in NYC. Starbucks and Jamba Juice are the two most pedestrian brands in my taste test.

But even if these brands are different from your oatmeal options, look over my comments and you may be more informed on how to weed out bad (and find good) on-the-go oatmeal options.

My Review Process: I scored each oatmeal on taste/texture/toppings/milk options. The totaled scores at the end are important, but also read my tasting notes/descriptions. You'll want to take note of the price/nutrition - as they are not factored into the number scoring.

To-Go Oatmeal Taste Test (Starbucks, Aroma, Le Pain Quotidien, Jamba Juice)
scores are from 1-5, 5 being the best, 1 being the worst.

Slogan/Price:

Aroma - $3.25 "Warm and Delicious Oatmeal"

Starbucks - $2.45 "Perfect Oatmeal" Hearty, 100% whole grain oatmeal.

Jamba Juice - $1 w/ promotion/beverage purchase ($2.95-$3.25 w/o) "Slow Cooked Steel-Cut"

Le Pain Quotidien - $5.50 (varies) "Organic Steel-Cut Oatmeal with berries"

The Presentation:

Aroma's Water-Based Oatmeal with Strawberries:

Starbucks Perfect Oatmeal with Nuts:

Jamba Juice w/ Berry Topping & Brown Sugar:

Le Pain's Organic Soy Oatmeal with Fresh Berries:

Toppings/Milk:

Aroma - Options include a variety of fresh fruit. Asked if I wanted water or milk base. I chose water and fresh strawberries. Berries were average, fresh, but a tad soggy. vegan-friendly.
Score: 3

Starbucks - Asked if I wanted brown sugar, dried fruit or nuts. I chose the nuts. They cam in a little packet, nice flavor and quality of nuts. vegan.
Score: 4

Jamba Juice - A variety of toppings. I chose blueberry/blackberry combo. Also came with a big scoop of brown sugar. Berries had a nice taste, but they were not fresh and overall the topping was way too much and overly sweet. Ask for no brown sugar (or on the side) if you don't like 'overly sweet' oatmeal. vegan.
Score: 3.5

Le Pain Quotidien - Fresh berries is standard garnish. I add a drizzle of agave syrup which is available at the counter. Maple syrup and a dash of cinnamon would make these toppings perfect. Specified soy milk oatmeal. vegan-friendly.
Score: 4.5

Texture:

Aroma - Dry, slightly mushy. Grains were visible, but the oats were flat and very sticky. Missing a nuttier texture. May be better if they used milk - but since they did not have a soy option, not possible for a vegan.
Score: 1

Aroma's Texture:

Starbucks - Reminds me of the texture I get from an instant microwave oatmeal pack. Slightly slimy and lacking hearty thick cut oats. Slightly pasty to chew. Nice and moist, however, not dry. Sticky.
Score: 2

Jamba Juice - Nice mix of nutty thick oats and moist softer oats. Bumpy texture with a proper amount of 'slow-cooked' moisture. Not slimy or mushy. Medium-light fluffiness. Nice chewiness.
Score: 4.5

Jamba Juice Close-Up:

Le Pain Quotidien - Perfect amount of moist soft oats and nutty thick-cut oats. No slime at all. Fluffy and lightest of all the oatmeal.
Score: 5

Le Pain's texture of oats, close-up:

Taste (Oats, not topping):

Aroma - Slightly salty, not sweet at all. The dry, dense texture really takes over any pleasant flavor. Bitter, grain flavor is dominant. Needed some sweetness, nuttiness and moisture, badly.
Score: 2

Starbucks - Nice caramel taste, slightly sweet/salty. A bit of a vanilla flavor. Lacking greatly in nuttiness and warmth to the flavor. Aftertaste is slightly metallic.
Score: 3

Jamba Juice - Lovely bright nuttiness. Smooth flavor. Balanced. Nuttiest flavor of the bunch.
Score: 4.5

Le Pain Quotidien - Pure nutty, rustic flavor. Balanced warm flavors which let the texture and fluffiness of the oats sing. Slight bright oat tones are reminiscent of a tapioca or custard.
Score: 4.5

Nutrition:

Aroma - doesn't say description
Starbucks - 140 calories, 4g fiber full
Jamba Juice - 290 calories, 6g fiber full
Le Pain Quotidien - 169-190 calories menu

Taste/Texture/Topping Scores (Totaled from above - does not factor in price):

Aroma - 6
Starbucks - 9
Jamba Juice - 12.5
Le Pain Quotidien - 14

Last words:

I must say the most fascinating thing about this taste test was how I found Jamba Juice to be drastically better than Starbucks. I was quite disappointed by Aroma, and I probably will not be going back there for oatmeal - although their sandwiches/salads/bevies are fantastic. Le Pain's oatmeal was my favorite - I could really taste the natural, organic flavors and textures.

Starbucks was the biggest disappointment. There was really nothing "perfect" about that oatmeal. Although the price is right if you are desperate for a healthy, warm bite in the morning.

And if you grab a Jamba Juice oatmeal (which I recommend you give a try) be sure to tell them you want toppings on the side - or at least specify that you don't want it too sweet. If that fails, simply scoop off some of the over-done topping. The oats are impressive for a truly fast food chain.

The oatmeal that comes to the front of the line: Le Pain:

Starbucks
Aroma
Jamba Juice
Le Pain Quotidien

Give veggies love, and they will love you back.

Of this I am certain.

Earlier today I read a timely article in the New York Times called "Told to Eat Its Vegetables, America Orders Fries." I squinted, furrowed my brow and a "hmmph" pouted out of my lips. Why was I not surprised by this article?

Now besides that the article's title was insinuating very poor psychology 101. (Kids and teens especially, do not like to do as they are told.) In my view, there really is a fundamental problem with the "you should be eating more veggies" mentality... It's not fun! Let's make it fun to eat veggies (even green beans)...

Green Beans = Fries. Why not...

Taking the Fun Out of Veggies. It's true, nutritional guidelines, data tables, calorie charts, finger wagging nutritionists (oh, but you know I love ya) and squinty-eyed doctors can take the fun out of food. Especially veggies. I don't want to do something because I am "supposed to". I will do something because it makes me feel better, look better, glow with energy and when it comes to food... because it tastes delicious.

Give Veggies Love... You certainly aren't going to plate some raw broccoli and call it delicious. But you can do this: toss the broccoli in some nutritional yeast and EVOO, roast for twenty minutes, toss with salt/pepper and serve = delicious! That raw broccoli just needed a bit of love to make it sing.

Or how about green beans. Raw green beans aren't exactly what I'd call 'nature's candy' - and many kids and adults have a certain stigma around them. My husband being one of those adults. He hates them. Fears them. Won't order anything at a restaurant that even references those stringy little bean creatures. But funny, green beans look a lot like... french fries. Long and thin and easy to munch. Hmm...*light bulb*

Green Beans. Love 'em or hate 'em..?

So I gave my veggies (green beans) a little love today and in my opinion they are fantastically fun, delicious and veggie-tastic. And still green beans. Eating veggies can be fun.

..you just need to add a little love...

My Panko Crispy Green Bean Fries recipe is kid and adult-bean-hater approved. Husband said "they look good!"

Eat (and enjoy) green beans...

Change Your Mind. Because once you (or your kids) see that eating veggies can be fun, fantastic and delicious, you (or they) will lose your grip on that "I don't wanna eat my veggies" balloon - and it will float far far away never to be seen again.

Change your thinking and you can change your diet, change your body and change your life.

Green Bean Fries: The Flavors. Savory nutritional yeast, bold garlic powder and a dash of paprika and cayenne give these once simply sweet green beans a zesty splash of flavor. Add some crispifying panko bread crumbs, and a light fry later your green beans are ready to grace the same plate as the most-decadent of veggie burgers. Side of green bean fries please...

Panko Crispy Green Beans Fries
vegan, makes 2 cups of "fries"

2 cups of fresh green beans, de-stemmed

Panko Crumbs (about ½ cup)
*Panko crumbs are light and crispier than traditional bread crumbs.

Flour/Flavor mix:
¼ cup flour
¼ cup nutritional yeast
2 tablespoon garlic powder
½ teaspoon cayenne
½ teaspoon paprika
pepper

Sticky Liquid mixture:
¼ cup plant milk
¼ cup agave syrup

enough veggie oil to submerge "fries" I used canola oil - about 1+ cups

coarse sea salt (sprinkle after cooking)

Directions:

1. Prep your green beans by washing them, plucking the stems and drying them well. If you want "short fries" slice them in half.

2. Prep your mixture bowls. Combine all the sticky liquid in one bowl, the flour/flavor ingredients in another and the panko crumbs in another.

Flour/Flavor Mixture:

3. Add your oil to your preferred pan, I used a medium soup pot, and turn heat to medium. Oil should be hot in about 90 seconds.

4. While oil heats, you can quickly dip and drop your first round of beans.Process: Sticky liquid, flour, panko. You may need to do a double dip if the ingredients are not sticking properly the first time. The key is to prep the beans and get them in the pan ASAP so the breadcrumbs mold and cook quickly around them. I'll admit that the process was a bit sketchy for me at first, but once you find a process you like the ingredients will adhere and your beans will come out crisp and golden.

5. Drop your dipped beans and cook for about 30-45 seconds. When they crumbs turn golden, they are done.

6. Pull the beans with a strainer or slotted spatula and rest them on a paper towel.

7. Continue with your 2 cups of beans.

8. Toss bean fries with sea salt and maybe a bit more of the nutritional yeast.

9. Serve warm with spicy mustard. Enjoy!

Late fall is a nice time to experiment with easy pasta recipes since most of us are running around like busy little bees, gearing up for the super-busy holiday winter season ahead. Easy, fast, healthy, comfort-food-style pasta dinners can help keep your productive weekdays and nights moving along smoothly.

Here's a green pasta recipe that's reminiscent of a Spinach Alfredo. Only my recipe is vegan.

Classic Alfredo is a decadent mixture of cheese, butter and sometimes milk/cream melted into a dense white creamy sauce. My Easy Vegan Alfredo Sauce is quite different, yet the still creamy, savory, sharp and bold.

Easy Vegan Alfredo. My vegan Alfredo contains a NYC mixture (Nutritional Yeast Cheese) of Dijon Mustard, Vegenaise, Spices and of course, Nutritional Yeast. Since this is a Spinach Alfredo, I've also tossed in a pile of green spinach. You can serve this pasta warm or chill in the fridge overnight for a cold, flavorful lunchtime pasta salad. My recipe...

I'm Not Alfraid-o of Spinach! This pasta is accented with lots of healthy, organic spinach. You can easily use fresh or frozen spinach. I just happened to have a leftover half bag of frozen spinach from my Vegan Spinach Dip recipe - so frozen is what I used.

This recipe is easy to spruce up into a balanced meal...

Make it a Meal. You can toss in a few vegan sausage slices, grilled tempeh, seitan, various beans or lentils, potatoes or pine nuts. Adding ingredient accents will make it more of a hearty, well-rounded meal. Other ideas..

Fresh basil/garlic can be chopped and sprinkled over top.

Fresh diced tomatoes poured over top would be a nice accent as well.

Nutritional Yeast. I buy mine at Whole Foods. Kal and Bragg's brands are my favorites at WF. More info. You can also buy Nutritional Yeast online...

I also love One Lucky Duck's Nutritional Yeast $6.75 online.

Easy Vegan Spinach Alfredo Pasta
vegan, makes 4 servings

1 "large pot of pasta" (I used organic spiral semolina)
*use any variety of pasta you'd like - the dry amount will vary - but it should cook up to be around 6 cups of fluffy cooked pasta
½ bag frozen spinach (about 3 cups frozen/packed or 5 fresh baby spinach, chopped)

"Vegan Alfredo" Sauce:
⅓ cup reserved pasta water (from drained pasta)
3-4 tablespoon Vegenaise (vegan mayo-like condiment)
3 tablespoon Dijon Mustard
⅓ cup Nutritional Yeast
2 tablespoon garlic powder
1 tablespoon cumin powder
1 teaspoon salt/pepper to taste
*add in some EVOO for a richer Alfredo texture

optional:
-red pepper flakes (garnish)
-EVOO for tossing cooked pasta
-vegan Parmesan cheese on top
-spritz of fresh lemon juice mixed in - adds a bright zesty accent

Directions:

1. Cook your pasta. Drain. (Reserve ⅓ cup of the starchy hot pasta water). Toss pasta with a drizzle of EVOO (opt'l).

2. Pour drained pasta back into the warm pot you cooked it in. Fold in all the "Alfredo Sauce" ingredients. Since the pasta is still warm, they should all melt together quite nicely.

3. Next, fold in your spinach. You should thaw frozen spinach slightly before folding in. Fresh baby spinach will wilt nicely into the warm pasta.

4. Serve warm or store in fridge overnight! Garnish with red pepper flakes on top.

Spinach Pasta that Popeye would love (it's oozing vibrant spinach!..)

This past Saturday afternoon I visited Eataly. NYC's latest "indoor food market". Other NYC indoor markets include the home of Food Network: Chelsea Market as well as the lower east side's, Essex Market. But Eataly is different...

Eataly is the Batali/Bastianich huge, ginormous, everything-Italian mega-mart.

Foodie Anticipation. A foodie buzz is in the air. I'm sure you've noticed the vast amount of press regarding the arrival of... *drumroll please* ... Eataly! ..So I was super anxious to check it out.

Promising 'hearsay' highlights included: an all-vegetable restaurant, a vegetable butcher and mountains of exotic, high quality produce.

Lets take a step inside Eataly: My review and 10 tips for visiting..

UPDATE 12/30/10: I'm in love with Eataly's vegan products. Still hate the live lobster tank, but seriously, I'm an Eataly Addict. It is the only place in the city I can find the best Basmati Rice Milk ever, perfect Italian wines and proseccos, Kamut pasta, amazing olive oil, spices, sauces, jams and more (all in one place)! I made my family Eataly gift baskets for Christmas. And YES! the crazy crowds from the opening weeks are much died down. Here is the only rice milk I have ever LOVED!... (perfectly pairs with almond butter & banana toast!)

UPDATE 9/10/10: I wanted to update you on the products/goodies we bought on our trip. ALL have been amazing so far! Batalli/Bastianich know their stuff. The rice milk: love! Wine/prosecco: awesome. Snacks: lovely. Pasta: fabulous. Ginger Soda: unique and bold. Here's what I made with those fab tiny peanut potatoes.

Everything we bought at Eataly was awesome! And I am craving every item I have already consumed. More of that fabulous prosecco and that amazing Farro pasta please..

So yes I will be back to eataly .. but as you'll read below: NOT on a weekend. 🙂

The Foodiest Place on Earth? Many articles refer to Eataly as "Disneyland for Foodies"..

Well the only way I'd compare Eataly to Disneyland is that the lines were long, the food was somewhat inflated and much of the crowded space was taken up by tourists. Batalli (or one of the Bastianich's Lidia or Joe), if I had seen them (love all 3 of those foodie talents, btw), would've been like Mickey Mouse, sort've. One sighting and the crowded halls of Eataly would've become a disco hall of blinding flash bulbs. Everyone clamoring to take a photo with the foodie-superstars, like kids rushing towards Mickey. But really, I wasn't seeking a celeb-sighting at Eataly. I wanted to leave feeling like I was magically, culinarily inspired.

And even amidst the chaos - I was.

OK, OK let's get a few things straight. I made a few big mistakes when visiting Eataly for the first time. Mistakes that made my visit a bit more hellish than it needed to be:

1) I went on a Saturday. Afternoon. Beautiful day.

2) To further specify, I went on a weekend. Bad idea Kathy.

3) Eataly is still fresh and new. Everyone is excited to check it out. Crowd magnet. But really, I was dying to check it out, so this last point had to be ignored.

Taking this in Consideration.. Every negative comment I have referring to the "mad-chaos" - and the somewhat disorganized flow of events inside Eataly would probably be greatly improved if I had say, gone on a Monday. Around 8pm.

Eataly TIP #1: Unless you like (or can tolerate) massive chaos, DO NOT go on a weekend. (At least until the opening-season crowds die down).

FYI, I'll review my ten tips in full - at the end of this post.

As a vegan customer, I knew when I stepped inside Eataly I'd be faced with a whole plethora of non-vegan things: meat, cheese, gelato, seafood and on and on. But I figured that the vegan-friendly delights would make up for it. And in some ways they did...

Some of the Eataly products I purchased:

..but while Eataly may be an Italian Foodie Haven. It really isn't a VEG haven.

Eataly Fun Fact: This isn't the first Eataly, there are several "Eataly's" thriving in Italy and one in Japan.

Welcome to Eataly. Upon entering Eataly, with it's minimalist sign out front. Gold and white lettering, black awnings, I could see behind the glass windows, swarms of people. Chaos. Pure chaos.

We stepped inside and immediately it felt as if I had entered a crowded nightclub. Wall to wall people. Shoulders rubbing, purses bumping, strollers clashing, food carts slowly rolling down the slim aisles trying to find a clear path. Eataly is popular!

If it were not for the glorious tall ceilings, echoing vast construction and classy marble architecture I would have felt quite claustrophobic and uncomfortable to the point of wanting to leave. But my passion to peruse took over me and I submerged myself into the mass chaos that was Eataly on a Saturday afternoon. I tugged my hesitant husband along behind me - and we trekked deeper into this land of Italian culinary delights.

Eataly TIP #2: Mainstream customers, don't bypass the front counters (like the gelato, panini and espresso bars - and even the 'jam section') There is a reason that they are so crowded. As for vegan options, they are quite limited in this section - sadly. But do check out the wall of jams and jellies at front - many vegan options to take home and enjoy.

Italian Goodies. Upon entering I saw the packed Gelato counter. I darted towards the wall of fine jams, jellies, tapenades and sweets. Chocolates, cookies, crackers, teas, coffee. The fine Italian goodies in the store are vast. Cherry jam, plum jelly, rosehip spread. I scanned the labels and smiled. Nice.

Eataly TIP #3: Grab a hand cart at the door, that way you won't have to go back to find one once you see a tiny bottle of jam you want to buy.

After a bit of browsing, my husband navigated his way back to the front door and grabbed a plastic hand cart (because I made him) and if you're going to shop, you really do need a cart. I wish they had small-sized carts (like Sephora) but I didn't see any. Larger carts, more purchases?

The extra-large hand and rolling (plastic) carts made the slim aisles painfully clogged with people - making it was nearly impossible to move about at a reasonable speed. Slow and unorganized, was the flow of traffic.

The LaVazza espresso/coffee counter looked quite promising. A giant shiny espresso machine towered above the happy folks sitting at the very small cafe bar, sipping espresso. The fluffy, colorful, decadent pastries in the counter window looked amazing - none of them were vegan of course. So I ogled and moved on.

We passed a wall of reasonably priced ($2.60) rice cakes, which intrigued me. The "4 cereal" variety had quinoa, millet, buckwheat, amaranth and rice. I picked up a round of them - it was the first purchase into our hand cart.

Eataly TIP #4: Keep your eyes peeled for low price "finds" like the vegan exotic rice cakes, mini jars of jam and some of the pastas/cooking ingredients in back. If it's under $5 - give it a second look. Pretty much every product in Eataly appears to be high quality, so looking for low prices will be your key to shopping success.

My husband snagged a mini bag of almond biscotti which he later tasted at home and announced was one of the best packaged biscotti brands he had ever tasted. Success.

You can even peruse Italian kitchen ware, lighting and more..

Tourists. Lots of them. Don't get me wrong, I have nothing against tourists, but when you have folks crowding around the bread counter taking family photos you start to get a little frustrated.

The bread line was long, and winding. I was a bit disappointed that I didn't see any exotic grained bread like spelt or farro or quinoa.

Bread-Tasting. It was good. Chewy and crisp on the outside, soft and airy on the inside. But I think the $5.80 price tag was a tad inflated.

The bread was super yummy, but it didn't live up to the nearly $6 price tag for a medium sized seeded round. NYC is a mecca of bread/bagel shops - many with better deals than Eataly.

However the pasta selection is inspiring! Farro, kamut and whole wheat grains everywhere. So many varieties, textures, flavors and brands of pasta. We purchased three different kinds. A Kamut, and two varieties of Farro pasta. Farro Vegan Mac 'n Cheese will be delicious!

Eataly TIP #5: Stock up on PASTA! One of the finest pasta selections I have ever seen in my life. I loved the exotic Farro and Kamut varieties.

We also dropped some canned tomatoes, a ginger soda, a Honeycrisp apple, peanut potatoes, apricot boxed nectar juices, veggie seasoning bouillon cubes, Rice Milk and a few more small produce items into our cart. End price: $51.

A few of the goodies we bought:

Eataly TIP #6: Try to make it out of Eataly spending under $50. There's no need to go overboard on your first trip. You'll want to think long and hard about spending $20 on that jar of marinated mushrooms.

The Produce. I was most excited to check out the "exotic" and "first class" produce I had been hearing about. Sadly, I was disappointed. A few of the lettuce bundles were wilted (I'd blame the dry wooden not-so-practical-for-freshness presentation baskets and harsh lighting) and most of the produce was over-priced. And the crowds meant you could barely shop without being whacked by someone trying to pass by.

The bananas were ninety cents a pound. Honeycrisp apples $3 a pound. $3.99 for a cantaloupe. The Bluefoot mushrooms from France were $25/lb. You'll find fresher items and better prices at the Greenmarket.

Eataly TIP #7: If it's a M,W,F,S - skip Eataly's produce and head to the Union Square Greenmarket just a few blocks away.

The Vegetable Butcher. So much media hype has been given to the famous, "Vegetable Butcher". I must agree, it sounds like a creative idea and a sign of the times. But when I saw the VB stand - and no one using it, I was a bit disappointed.

..So if I buy some potatoes, you will clean them for me? So if I buy some fava beans, you will pluck them for me? OK. But, no thanks. I bought some tiny peanut potatoes, but I will wash and chop them myself. I did not see ONE person use the vegetable butcher's services.

But really, my only about Eataly: the prices. Grocery shopping for your daily goods here would be nearly impossible for the average Joe.

How Eataly Hits NYC Small Business. Anytime a mega-mart moves into town you have to consider how it affects the small businesses in the area. Trader Joe's, Whole Foods, Costco - they all swipe away business from the small businesses that make NYC beautiful. However, my guess is that Batali's Eataly will depend mostly on traffic from tourists, rather than locals.

..If a foodie NYC tourist can get a taste of bread, pizza, wine, veggies, gelato, pasta, sweets and coffee all in a one-stop-shop spot, many of them might do it. The smaller boutique bread, coffee, dessert and food shops could take a tourist hit from Eataly's presence.

Chelsea Market vs. Eataly. The main difference is that Chelsea Market hosts a variety of vendors: One Lucky Duck, Amy's Bread, 9th Street Espresso and more. At Eataly it is 100% Batali/Bastianich, 100% of the time. Which is fine, but it's not really NYC at it's most diverse.

The Vegan Restaurant: La Verdure. I was excited to check out the "vegan-friendly" restaurant. It's called La Verdure. Here's the menu..

But really, $21 for a plate of fried veggies?

The prices are pretty high to be dining in what felt like a glorified cafeteria with modern seating.

Wine. The only calm and serene part of Eataly (on my trip) was the wine store. It had a separate entrance so you had to leave Eataly first to get some wine. Lovely selection. Beautiful store. Excellent staff. Nice. We bought a half bottle of prosecco and a half bottle of red wine.

Eataly TIP #8: If you enjoy adult bevies, be sure to leave time for the lovely, well-stocked wine store.

Dining In. Though I didn't sit down to dine on this visit, it was clear that the lines were long.

Eataly TIP #9: If you see a few seats at one of the crowded food bars - snag it! Otherwise, be prepared to wait for a coveted sit-down table. And if you hate crowds/noise, plan on dining mid-week. (At least until the opening-season crowds die down).

So overall, I have mixed feelings about Eataly. Maybe I'm a bit spoiled as a New Yorker, but I left feeling a bit empty and almost relieved to be leaving. I didn't find the magic - or perhaps it was just too crowded for me to find it.

You'll find culinary inspiration on Aisle three. Nope. Nothing. I guess they were out of stock. But I'll be back and hopefully find that Batalli/Bastianich magic I craved.

So will I be back? Yes.

Will I go on a weekend? No way.

Note: Alce Nero is the brand of most of the products I bought and enjoyed.

Eataly TIP #10: Choose the Alce Nero products - I enjoyed each one I purchased, such as the rice cakes, rice milk, nectar juices and more.

10 Tips in Review:

1. Hate Crowds? Plan an off-peak hour visit. (Avoid busy weekends)
2. Don't skip the front counters - they are busy for a reason.
3. Grab a hand cart at the door.
4. Embrace low price finds. Under $5 bargains can be found.
5. Stock up on PASTA!
6. Try to keep a $50 budget foodies. It can be done.
7. Skip loading up on produce and hit the NYC Greenmarket.
8. DO visit the awesome wine store.
9. Dining in may be a lesson in patience.
10. Alce Nero products get my "thumbs up".

My Autumn Harvest Sage Red Quinoa over top a Spicy Fennel Bean Puree is a creative, gourmet dish worthy to serve at your next VIP's only dinner party.

..Not the "dinner party" type? No problem. Serve this dish in a bowl, with a spoon. The scene: it's a cozy autumn night and you're snuggled in flannel pajamas with your fave fall TV show bouncing shadows off your living room wall.

Comfort food or glam food - either way one thing is for sure: this meal is packed with healthy nutrients!

Quinoa is rich in protein and fiber and it is a genius alternative to standards like rice and even pasta. The fennel is low in calories, high in flavor and is a tummy-pleaser - known to improve digestion. The butternut squash is high in vitamin's A, C, and E - fiber, potassium and more. And this tender-sweet fall/winter squash is always a crowd-pleaser.

So put aside the pasta marinara and try some comfort food that's outside your culinary comfort zone. My recipe...

Red Quinoa vs. Traditional Quinoa. Who knew?! There are several varieties of quinoa. Quinoa is a 'seed' that most people think is a grain. After tasting red quinoa I can confirm that there is a significant difference from the norm fluffy quinoa you are used to (or not used to!)

Red quinoa is heartier, much chewier and denser in texture and flavor. The nuttiness is bold and it tastes almost like a cross between a red lentil and a plump toasted sesame seed. It is less "fluffy" than the quinoa I was used to. It took my palate a few bites to embrace the new 'chew more' red quinoa texture. But after I settled into my plate I welcomed the exotic hearty red quinoa bite.

Butternut Squash:

The Spicy Fennel Bean Puree is almost like a thin, soft hummus. It adds the perfect kick of flavor as well as a useful texture which soaks up the quinoa for easier eating. The quinoa/bean puree combo reminds me of a rice/refried bean combo in Mexican cuisine. And you can easily add more/less fennel fronds and spices to customize the boldness of the flavor to suit your taste buds.

Spicy Fennel Bean Puree:

Craving more on these fine fall ingredients:

Get Fennel Superfood Facts!

Get my Quinoa Facts!

Get my Roasted Butternut Squash recipe and nutrition facts.

Onto my recipe..

Note: You do not have to use red quinoa for this recipe. You can easily substitute traditional beige colored quinoa. However, you should be able to find red quinoa at a specialty store. I actually bought this red quinoa at Trader Joe's.

See my fluffy quinoa cooking tips here.

Autumn Harvest Red Quinoa on a Spicy Fennel Bean Puree
vegan, serves 3-4+

Red Quinoa
2 cups rinsed red quinoa (or any variety quinoa)
1 cup water
¼ cup orange juice
2 ounces golden raisins
1 teaspoon salt
optional: mixed dry spices (1-3 Tbsp)

Butternut Squash/Fennel Sage Harvest Mix
3 cups Butternut Squash, diced
1 cup fresh apple, diced
2 cups fennel, diced
1 small white onion, chopped
1 tablespoon vegan buttery spread OR olive oil
2 tablespoon chopped sage
½ teaspoon salt (or to taste)
¼ cup orange, diced (about ½ an orange)
¼ cup orange juice (about ½ an orange, squeezed)
¼ cup water
1 teaspoon black pepper
optional: 1 teaspoon maple syrup

Spicy Fennel Bean White Puree
1 can cannellini beans, drained
2 tablespoon lemon juice
drained liquid from cooked harvest mix (about ⅓ cup)
large handful of raw fennel fronds
1 tablespoon harissa or spicy sun dried tomato spread (or 1 teaspoon EVOO and 1 teaspoon cayenne)

Directions:

1. Start off by prepping your fruit and veggies. Chop, dice, squeeze, etc.

2. Next prepare the quinoa. Quinoa cooking tips here. Bring your liquids (salted water and orange juice) to a boil, add your rinsed quinoa, raisins and optional spices - I added some cumin/cayenne and garlic powder. Bring to a boil. Cover with lid and reduce heat to a simmer. Cook for about 10-12 minutes. Turn off heat and allow quinoa to sit covered for another ten minutes.

3. While the quinoa is cooking, you can get started on your Sage Harvest Mix saute. Add all the Sage Harvest Mix ingredients to a saute pan. Start by adding the onions and fennel. Then the squash. The addition of water will allow the butternut squash to 'boil' in the shallow mixture of liquid. Cook and stir until the squash is tender and the liquid has cooked down significantly. Since not all of the liquid will cook-off, drain about ⅓ cup out of the pan and set aside for your bean puree.

4. When both the quinoa and Harvest mix are cooked you can 1) toss them together or 2) keep them separate and plate them in layers. I personally mixed half of the mix in with the cooked quinoa and kept some separate or a clean top layer of veggies on my plate.

5. For the bean puree, simply combine all the ingredients in a food processor. This is when you will add the reserved liquid drained off from the Harvest Mix. Taste the puree. Add more spices for more heat.

Bean Puree:

6. Plating: Pour a small circle of bean puree on the bottom layer. With the round end of a spoon, smooth the puree out to a wide circle that covers the plate. Next add a spoonful of your hot quinoa. Then another layer of harvest veggies on top. (Of more quinoa/veg mix if you combined them together).

Circle:

Quinoa:

7. Lastly, garnish with fresh fennel fronds and black pepper. Serve!

Healthy Food Fight!! ...May the healthiest cook win.

My Healthy Food Fight Cook-off and Mushroom Festival Adventure - with lots of photos ahead...

A few weeks ago I heard about the "Healthy Food Fight" recipe/cookoff contest sponsored by Aetna and Food Network. The contest will visit ten cities across the USA this fall.

Each city hosts a live cookoff event between the Round 2 contestants. To get to round 2 your recipe must receive a high 'healthiness' score as judged by CIA Chefs (Culinary Institute of America). 48 Round Two contestants compete in each city.

The winner of each regional Round 2 cookoff will be flown to Los Angeles to compete in the finals this November, with host/Iron Chef/Foodie-Superstar Bobby Flay. Chefs Cat Cora, Sara Moulton and Sunny Anderson will also show up in select cities along the way. The winner in LA will be crowned the Healthiest Cook in America!

..sounded like fun. So I entered. 🙂

I Made it to Round Two! Last week I received a phone call from Aetna informing me that my recipe for Almond-Coco Quinoa Risotto with Spicy Saffron Mushroom Gravy had made it into the Round Two cookoff - to take place that upcoming weekend at the Mushroom Festival in Kennett Square Pennsylvania.

Whew! Was I in for a whirlwind weekend...

Cookoff Story time!...

Kennett Square Mushroom Festival. I was excited when I found out the event was taking place at a *mushroom* festival - since I love mushrooms!

When the HFF Truck rolls into town, you'll know it!..

The journey begins...

"Wanna go to Pennsylvania this weekend??" I BBMed my husband on my BlackBerry.

"???" He responded.

I explained the situation and he warmed up to the idea of a very last minute day trip to the Philly region very quickly. Luckily, he loves mushrooms too. But really, we had no idea what to expect from our upcoming adventure.

Saturday Morning. We hopped into a cab at around 11am. I was scheduled to cook in the 4pm-6pm time slot so I had to be at the Aetna cookoff area no later that 3:30pm.

Amtrak Train at Penn Station. 12pm-1:30pm we journeyed to Wilmington Delaware where we quickly picked up our rental car and headed out over the river and through the woods to the Kennett Square Mushroom Festival.

Change of Scenery. Penn Station had been bustling with hundreds of people darting left and right with bags, cell phones, laptops and Starbucks. High energy.

Then just a few train stops away we were in mild-quiet Wilmington. I think there were about 30 people total at the Delaware Amtrak station. The word 'Ghost Town' comes to mind. We are not in NYC anymore Toto.

We picked up our rental car. No line at the window. Around 2pm we were well on our way to the festival. However we got a little lost. A few loops around the train station and we were finally back on track. The drive to Kennett Square was beautiful. Lots of rolling grass pastures, streams, horse stables, fluttering forest butterflies and shady tree forests.

Mushroom in the Sky:

3pm We arrived at the designated Mushroom Festival parking lot and trekked up a hill to the festival. A beautiful hot yellow sun rolled in the blue sky and a brisk fall breeze wafted every so often. Gorgeous day for a cookoff! I was really excited to start cooking my dish.

Sunny day for a Mushroom Festival and Healthy Food Fight!..

We roamed around the Mushroom Festival a bit. It was packed with people, but it still had that small town feel. Which was a nice change from the usual chaotically crowded NYC summer street fairs.

My favorite part of the festival (though I did not walk the entire line of it) was the Mushroom Exhibit tent. Inside they had educational displays all about mushrooms and a nice variety of exotic shrooms on display as well. Eve some i had never seen!

Mushroom Exhibit:

Mushrooms on Display:

Like the PINK Oyster Mushrooms...

330pm We headed over to the Aetna Cookoff area. Lots of friendly people buzzing around. This was my first outdoor cookoff - and I was a bit nervous about the conditions. But in the end I loved cooking outdoors!

The "HFF" event staff was awesome! They had a fun MC interviewing the contestants as they cooked and a nice little audience began to form to watch us cook and ask questions about our dishes. I loved telling everyone about my Quinoa Risotto. Many folks had never even heard of Quinoa or Nutritional Yeast (also in my dish) so I was excited to share some info with them.

Here are a lot of the During-Cookoff Photos my husband took:

Learning how to use the special electro-magnetic stove:

Waiting to start cooking!...

Chatting with the judges:

Chatting with the super cool MC (luved him!)

Cooking...cooking...cooking...yay!

A watched pot never boils!...

Me in "competitive mode":

Plating. I wish I had brought my own plating dish (as most of the other contestants did) but oh well. I used a simple white plate provided by Aetna and it was simple and lovely.

Plating:

Judges Table:

Meeting Katie from Food Network's NFNS! Love her!..

Done!

I LOVED this cookoff because when my dish was ready, I plated it, served it, smiled for the judges and was on my way! Since this recipe is so simple - I was literally out of there in about an hour. We actually caught the 6pm train home. Wow!

I still do not know the winner of the PA cookoff - but no matter what I had a lot of fun and I am thrilled to have been able to participate in Round 2 of such a wonderful National event. Good luck to all the upcoming contestants. May the healthiest cook win.

...oh but one thing I was told "the judges ate every last bite" - that made me very happy. 🙂

You can see my recipe here: Quinoa Risotto with Spicy Saffron Mushroom Gravy.

And if you want to buy one of my Zen Out Mushroom Tees visit my zazzle store.
Visit the Healthy Food Fight website to learn more: www.healthyfoodfight.com

Plating my Quinoa Risotto - yay!

I couldn't help myself, my thoughts on Lady Gaga's Meat Dress...

My response to Lady Gaga's Meat Dress:

This is America. You can do whatever you want with a slab of meat. Eat it. Toss it. Protest against it. Wear it. Make your choice and live with the consequences.

Lady Gaga chose to wear it.

Her explanation for shrouding herself in slabs of blood-red meat were stated on the Ellen DeGeneres Show. I'm sure you've seen the quote by now, but here it is:

"Well, it is certainly no disrespect to anyone that is vegan or vegetarian. As you know, I am the most judgment-free human being on the earth. However, it has many interpretations, but for me this evening ... If we don't stand up for what we believe in and if we don't fight for our rights, pretty soon we're going to have as much rights as the meat on our own bones. And I am not a piece of meat."

I love Lady Gaga because she is an artist. An interesting, creative, think-outside-the-box, make-you-think, crazy exhibitionist artist. When I saw her live at the VMA's last year, I was cheering her on as an 'artist'.

However, this "statement" and "art" was truly pathetic.

Rule #1 in art: if your piece of work is too literal, it usually fails. Gaga wanted her outfit to symbolize the statement that she is "not a piece of meat"..

..wearing a coat of meat is just about as literal a translation as you can get. Bottom Line: *sing to the tune of "Bad Romance"* It's Bad Art. Bad, bad, bad, art.

..and realistically, she didn't have to use real meat to get her 'message' across. Bjork's swan wasn't real.. more on that below.

Gaga's usually/mostly interesting, modern and creative public art statements and performances in comparison, make this latest "show" a #fail in all areas except one: PRESS. She certainly got the press she craved with this one.

Why I am Not Grossed Out. Sort've. I do find the dress "gross" but not because it is meat. I would find a slimy "tofu dress" just as gag-inducing. Pun intended, gaga. The act of wearing raw, slimy, "please keep refrigerated" food is pretty gross. So I am actually with everyone when they say "Ew, gross!" It is gross. Tofu, meat, broccoli, fish, leftover eggshells - wearing perishable food is gross...Do we really need to go over this America? Lets keep the perishables in the fridge where they are happy.

Why I Am Not an Offended Vegan. Millions of meat and animal products are wasted every second of every day. Sad fact, but it's true. Lady Gaga's 50 lbs of meat waste is annoying, but it really didn't "offend" me. If I was offended every time I saw wasted meat, I'd never leave the house.

Why I WOULD be Offended: Really, the main reason I would be upset is because of the fact that 100%...

Lady Gaga is powerful role model to millions.

And if there were "Meat Dresses" for sale down at H&M, a nice chunk of fans would be down there with money in their hands, fighting over the best cut of "Meat Dress". OK, maybe I'm not giving Gaga fans enough credit. But you get my point...

If Gaga had worn FUR (an animal product that is readily available to buy) it would have been worse because the once-popular trend of cruelty, (wearing fur) would be re-invigorated via Gaga.

..I honestly don't think we will be seeing "Meat Dresses" on the sales rack at Macy's any time soon. (fingers crossed)

The last point I want to make is how Lady Gaga's dress proves how desensitized people are about where their food comes from.

Imagine: What if Bjork's infamous "Swan Dress" had been a real, dead swan wrapped around her body? She would've never made it past the front gate! People would've been disgusted AND outraged. A dead swan hits people harder than a few slabs of slimy red meat. But you know what - it's really the same thing. Dead animal flesh.

Last thing, I want you all to know, I am "Not a piece of tofu." And to further my statement I will be wearing "Tofu Sneakers" to the Walk for Farm Animals on Oct 24th in NYC this year. They may be a little slimy, but I'm hoping for a dry, cool day. I will be perishable.

...sounds silly, doesn't it. (And yes I'm joking..)

OK, That's my soapbox on Gaga's Meat Dress. Now what do YOU think??

~K

In celebration of PETA's 30th Anniversary, one of my favorite peanut butter brands, Peanut Butter & Co. has released special edition: PETA Butter!

..so fun.

I was anxious to head over to Peanut Butter & Co's Greenwich Village NYC sandwich shop and pick up my very own jar. Visions of PETA Butter & Jelly Sandwiches, PETA Butter on toast and of course, PETA Butter Cookies danced in my head. My salute to PETA's 30th anniversary via ... cookies!..

Peanut Butter & Co. Shop in NYC's Greenwich Village:

Cookie Baking to Celebrate PETA's 30th Anniversary...

Before:

After:

About PETA Butter: “Peanut butter is used on one of the most popular sandwiches in America — and it’s vegan — so PETA Butter was a natural choice,” said PETA President Ingrid Newkirk.

The 16-ounce jars are available online (or in-store NYC) for $5 — with a portion of all sales donated to PETA’s Pledge to Be Veg campaign.

PETA: 30 Years of Loving Animals. PETA turns 30 this year - they were founded in 1980. To think, I have never lived in a PETA-less world. I also turn 30 this year!

Celebrate PETA's 30 years in style. PETA's 30th Anniversary Gala later this month is SOLD OUT - but you can still celebrate in your own kitchen by making these ooey gooey, delicious PETA Butter Cookies! Perfect for the cool fall weather ahead.

Toasted Coconut PETA Butter Cookies:

Raise a frosty glass of soy milk and an oven-fresh cookie and clink your glasses in "cheers" to PETA. They deserve it...

How PETA Inspired Me. In many ways, it was PETA that inspired my veganism. Back in high school I remember flipping through a shockingly upsetting PETA brochure on the truth about Factory Farming. I sobbed and sobbed after viewing the photos and captions.

And to be honest, for a long time I was very confused by PETA. I was perplexed by my love/hate relationship with them. I'd see them flashed in the news about throwing red paint on fur coats at fashion shows the headlines describing the activists as "extreme" - a few were even arrested all in the name of animals. My young ignorant mind immediately judged them to be "extremist" "obnoxious" and even a little "annoying".

But then I grew up. I read more. I learned. And the truth is scary. PETA's passion and "over-the-top" mentality all makes sense to me now.

Animals are defenseless, voiceless creatures who live in our sometimes very cruel world. Animal abuse, factory farming and animal product-heavy diets create devastating circumstances for millions of animals every year. Animals that never see the light of day, never see a kind face, never feel a warm embrace or sunbeam. These animals need a strong, powerful, aggressive voice on their side. PETA is that voice.

PETA: "People for the Ethical Treatment of Animals (PETA), with more than 2 million members and supporters, is the largest animal rights organization in the world."

See PETA's awesome "Map of Accomplishments" here.

You can read all the PETA Victories here.

PETA's Celeb Supporters have included: Pam Anderson, Alicia Silverstone, Cloris Leachman, Paul McCartney, James Cromwell, Alyssa Milano, Bea Arthur, Stephanie Pratt, Lea Michele, Olivia Munn, Patricia Arquette, Mickey Rourke, Shane Mosley, Ron Artest, Famke Janssen, Dominic Monaghan, The Go-Go's, Holly Madison, Kelly Osbourne, Simon Cowell, Eva Mendes, Kim Basinger, Charlize Theron - and more!

..I like to think of PETA as a "protective mother" of sorts. You may stop and stare as they passionately scream and yell in fury when they see their child in pain or done an injustice - but you know what - they made you look, right?

So I want to say bravo! to PETA-founder Ingrid Newkirk and her strong team of supporters behind her.

Here's my PETA Butter Cookie salute to PETA - this batch is for you. I raise my soymilk glass to you. 🙂

Peanut Butter Cookie Mix. Since I was in the PB&Co store I picked up some vegan peanut butter cookie mix. The box instructions call for non-vegan things such as butter and eggs - but my simple veganized ingredient add-ins make this a very easy pb cookie recipe. You can use any boxed peanut butter cookie mix - but if you want to try the PB&Co brand you'll be in for a treat. It is awesome! And since you will already be ordering PETA Butter from PB&Co - why not throw in some PB Cookie Mix too?!

You can buy it at their store in NYC or online.

I made four variations of my PETA Butter cookies:

* Toasted Coconut PETA Butter Cookies
* Swirled PETA Butter Cookies
* Chocolate Chip PETA Butter Cookies
* Kitchen Sink - all of the above

My recipe and variations...

PETA Butter Cookies
vegan, makes about 2 dozen cookies or 3 dozen mini cookies

1 box PB&Co Peanut Butter Cookie Mix
½ cup applesauce, unsweetened
2 tablespoon Peanut Butter, I used PETA Butter
*PB&Co's mix is already very peanutty, but I like to add in an extra heaping spoonful of PETA Butter.
¼ cup water
⅓ cup virgin coconut oil (or your fave vegan fat/oil)
dash of cinnamon

variations:
- vegan chocolate chips dotted on top
- raw coconut shreds folded in or sprinkled overtop
- swirl of peanut (PETA) butter drizzled on top of each cookie before baking
- "kitchen sink": fold in chips, coconut, more pb, nuts

Directions:

1. Hand stir the cookie mix with all the ingredients.

2. Preheat oven to 350.

3. Drop or spoon cookie dough onto parchment paper lines baking sheets.

4. Bake for 10-12 minutes.

5. Allow to cool.

Serve warm with frosty cold non-dairy milk

I'm a huge fan of PCRM's Vegan Kickstart program. It's free. It's fun. And it is for anyone who is curious about a vegan lifestyle, is already vegan or even anyone who simply wants to get healthy by going vegan for 21 days (or more). And now taking the Vegan Kickstart challenge is easier (if you have an IPhone!)..

Just Released: IPhone App! The Vegan Kickstart program now has an IPhone App. *yippee*

IPhone App Photos By Me! I was super excited when PCRM asked me to shoot the photos for their App. I received ten of PCRM's kickstart recipes to prepare in my studio/kitchen and photograph! That's a whole lot of vegan yumminess for one NYC kitchen. I am thrilled to see my photos in action!

So when you are drooling over the delicious vegan recipes and photos on the App - I hope you think of me! 🙂

*note: you can still join in the Vegan Kickstart even if you do not have an IPhone!

My cooking/tasting notes and more info on the App ahead...

What PCRM (Physician's Committee for Responsible Medicine) says about the Vegan Kickstart IPhone App:

"The Kickstart app includes all of the recipes in the Kickstart, many of which include mouthwatering step-by-step photos, as well as daily tips. The app can be used as a companion to the online 21-Day Vegan Kickstart. The app is meant to be downloaded at any time and does not necessarily correspond with the online Kickstart schedule..."

You can learn more about the App and Download it here on PCRM's website.

...did I mention the App is FREE?!

Vegan IPhone Apps are great! My Vegan Smoothies App is here - and I'm working on a new App for the fall season. And PCRM's App is AWESOME!

**even if you don't have an IPhone - you can still join the Vegan Kickstart and get recipes on the PCRM website**

Kickstart App Review. Since I first-hand made/tasted ten of the PCRM Vegan Kickstart App recipes, I want to share with you what I thought about them!

Here are the ten PCRM recipes I photographed, and my cooking/tasting notes:

1. Couscous Confetti Salad (image shown at top)

Cooking: Easy to make! The hardest part is prepping/chopping the veggies! Perfect for a light lunch or dinner side. Colorful! Makes a beautiful salad to present on a table.

Tasting: Delicious! Light, fluffy, zesty, crunchy veggies in every bite!

2. Barbecue-Style Portobellos

Cooking: So easy! And what a creative recipe with veggie juice and frozen apple juice concentrate!

Tasting: Zesty, bold BBQ sauce flavor! And so healthy! Bring this to a community BBQ and those meaty mushrooms will beat and non-vegan BBQ sauce on the picnic table. Add extra chili powder for extra heat!

3. Mexican Corn Salad

Cooking: So so easy. Simply prep, toss and serve.

Tasting: I cannot tell you enough good things about this salad. I was chowing down through the whole photo shoot! I couldn't stop eating it! The zesty combo of coriander, cumin, cilantro, rice vinegar and cider vinegar with the sweet corn was amazing. I have already made this again and again. LOVE it.

4. Quinoa Pilaf

Cooking: Easy! Follow my quinoa cooking tips if you need help with quinoa "fluffiness".

Tasting: Light, simple and flavorful. Perfect sub for the oh-so-80's "rice pilaf".

5. Zucchini Scramble

Cooking: Easy and very healthy. Perfect brunch fare. It's more of a saute mixture than a true "scramble" But if you want it more scrambled simple give the tofu a few extra chops.

Tasting: I have to be honest I was a bit worried that this wouldn't taste so great because the ingredients are SO healthy! The tofu is basically cooked in water and there is no added oil! But guess what, I loved it! The spices and veggies add plenty of flavor.

6. Spicy Thai Soup

Cooking: Easy warm soup.

Tasting: Love the simple zesty flavor of this soup. I will make this for lunch again. Super light and feel-good flavors.

7. Buckwheat Pasta with Seitan

Cooking: The noodles and seitan are a bit more advanced, but really the recipe is so easy any newbie vegan can make this.

Tasting: Perfect dinner meal. Protein, healthy buckwheat noodles and plenty of savory flavor in this awesome recipe.

8. Lentil Artichoke Stew

Cooking: So many ingredients! But it was so easy to make! Make a bit pot of this and eat it all week.

Tasting: Complex flavors of tomato, artichoke and lentil - delicious. Colder days are coming - have this recipe handy.

9. Zippy Yams and Bok Choy

Cooking: I rarely boil my yams - but I loved this method of prep! I was worried they would lose flavor (I usually bake or roast my yams) But they didn't! Healthy way to prepare yams.

Tasting: Sweet potatoes/yams are a fave food of mine. So yes, I loved this recipe. Add a bit more Thai paste for zippier flavor.

10. Quickie Quesadillas

Cooking: A few steps to these quesadillas - but if you have the prep time, the end result is soo worth it!

Tasting: LOVED these. No cheese. No sour cream. No guac. Just delicious bean-y flavor! really, this recipe is perfect for teens, kids and anyone who loves a nice quesadilla once in a while. And these are vegan and healthy!

So that's my review. Let me know what you think of my photos! (I only included a few in this post. You can see them all on the App.)

Remember: the App is FREE!

Pass this post onto a non-vegan friend and maybe you will perk their curiosity!

~Kathy

ps - Thanks PCRM for choosing me to shoot the photos! So much yummy vegan fun.

www.PCRM.org

Last night my husband made me Easy Vegan Chocolate Chip Peanut Cookies. And even though the recipe was pretty simple - they tasted better than any gourmet, labor/time-intensive cookie recipe I could ever make for myself.

Cookies in the Oven. One of the most magical culinary kitchen delights is the moment when you smell homemade chocolate chip cookies baking in the oven.

That soft, warm, vanilla-cocoa smell is magical.

It's like comfort food. And you haven't even bitten into a cookie yet.

And while it's fun to make cookies yourself, even better is when someone else bakes them for you! Pass this recipe along to someone who loves you and attach a *pretty please* request for fresh baked cookies...

I told my husband I wanted cookies. He looked at me with that blank stare of "..but I don't bake."

He replied, "Yes, lets make cookies!" I shook my head 'no' and pointed to a nice friendly box of chocolate chip cookie mix in the pantry. I passed along a few hints on how to make the boxed cookie mix *sing* and sent him on his way.

Twenty minutes later: fresh baked, warm, super customized vegan cookies. These did not taste like they came from a box - even though they kinda did.

Try MrHHL's Easy Vegan Chocolate Chip Peanut Cookie Recipe below...

(or like I said, pass it along to someone who loves you...)

The "Cookie Smell" makes everyone (even pets) happy!..

My kitty Nelly always gets this serene look on her face when we are baking cookies. She loves the smell that fills every nook and cranny of our NYC apartment. She goes into the kitchen and rolls around in front of the oven in vanilla aroma bliss. This is her, in a post-cookie-roll coma/nap...

Chocolate Chip Peanut Cookies
vegan

1 box vegan chocolate chip cookie mix (any brand)
*We used Dr Oetker brand cookie mix
¼ cup softened virgin coconut oil
⅓ cup unsweetened applesauce
2-3 tablespoon softened *chunky* peanut butter
2-3 tablespoon dashes of additional flour (we used spelt) OR 2-3 tablespoon rolled oats
½ teaspoon vanilla extract
2 teaspoon baking powder
½ teaspoon sea salt
1 teaspoon cinnamon
¼ cup additional vegan chocolate chips (optional)

Ingredient Substitutions. The recipe uses coconut oil as the 'oil/fat' ingredient. If you'd like to use canola oil instead, you can - but I prefer the flavor and texture the virgin coconut oil provides. Also, if you'd like to use vegan buttery spread you can as well - only omit the extra salt since 'buttery spread' is already salty.

Directions:

1. Add all ingredients to large bowl and hand stir well. (Soften peanut butter in microwave and fold in last so your don't melt the chocolate chips too much).

2. Spoon dough onto parchment paper.

3. Bake in a 375 degree oven for 9-11 minutes. Note: if you want more cake-like cookies, bake dough circles close together so they smush into squares. For crisper cookies, give plenty of 'breath' room on the baking sheet. You can see the cookies we made were more cake-like and square shaped.

4. Remove from oven and allow to cool for ten minutes before serving.

5. Store in the fridge. The cookies will firm up in the fridge due to the coconut oil ingredient.

Serve with frosty ice cold almond milk.

I'm a little sunburnt, a lot tired and incredibly satisfied by my long Labor Day weekend I spent gallivanting around NYC.

Labor Day Monday: US Open. But the #foodie highlight of my weekend had to be on Sunday - a crazy adventure all in name of NYC Food Trucks.

And one vegan food truck in particular: The Cinnamon Snail.

Story Time! .. Parked Food Truck event: Quest for the Cinnamon Snail Vegan Truck!...

So here's what we did in a "nutshell" - pun intended, as this story may sound a little nuts when I tell it aloud.

My two companions and I ("MrHHL" and BFF "S") traveled via subway to the South Ferry Terminal, which is at the southern tip of Manhattan. We had to board the Governor's Island Ferry to get to Governor's Island where the Bklyn Yard sponsored, "Parked" Food Truck event was being held.

We arrived to the South Ferry Terminal at around 12:45pm. We thought we were early. Smooth travels for us, right? Wrong. Hundreds of other food truck fans had the exact same thought. The line was insane (and this was simply to board the Ferry.)

We waited and waited. "They should have the food trucks out by this line!" We laughed. Tummies growling. Maybe I should've eaten breakfast, I thought to myself. Darn.

Eventually, and quicker than I imagined, we boarded the Ferry to Governor's Island (a 10 minute ride). The boat was packed. Who knew Food Trucks were so popular? Hmm. I'll blame Food Network and NYC foodies for evolving the trend. 🙂

Fresh off the Ferry..

Off the Ferry. Yay, we're free! Grass, trees, blue sky, crisp breezes, sun, crowds. Huge crowds. We trekked across the island with the other hungry masses. It was like the pioneers crossing the desert in search of an oasis.

Trekking across the island...

Event Brochure...

The Food Truck event was packed! ie, (Parked was packed!)

About 14+/- Food Trucks at the event. That's like one food truck per hundred-ba-zillion people. Or so it appeared by the look of the lines! In the background, loud, harsh, not-so-great music was blaring on speakers. Was this a good idea? Should we leave? We decided to brave this foodie storm and navigate the long swirling truck lines snaking around the field. Oh. My. Goodness.

Lines...

Cinna Snail line...

I spotted the Cinnamon Snail Food Truck.

*Big smile* Jumps for joy. I see it! I see it! Yippee!

Then I saw the line. *Frowny face*

The Cinnamon Snail is a vegan/organic Food Truck that is usually parked in New Jersey - which is why I was very anxious to give it a try (I'm not in NJ all that often.)

The Line. It took us a few minutes to find the end of the Cinnamon Snail line. Getting in the "wrong line" would've been a disaster.

My two pals and I waited in line. After five minutes of moving a quarter inch, we realized that this would be a long wait. But really, what choice did we have? None! At least we weren't alone.

I saw this "V" in the sky and I knew everything would turn out OK!...

For a "Food Event" it was crazy how many people were roaming around the event with blank "starved" looks on their faces. The only food in most people's hands were random cupcakes from some food table and tall frosty cups of Kelvin Slushees. (The fastest line at the event).

Trucks. Lines.

*time passes* *waiting* *line*

"Wow, this Cinnamon Snail line is moving like a ... snail" I tweeted.

Kelvin Slush Line..

High Point: Somewhere along the wait my genius friend went to get us Kelvin Slushees. All natural. Vegan. I slurped my Ginger-White-Peach bevie down very quickly.

Brain Freeze. But I felt a bit less grumpy.

As we waited, the Cinnamon Snail began running out of food. Uh-oh. The special: sold out. Tofu: gone. Root Beer: none left. Spelt bread: out. Yikes.

Oh, and did I mention the several random food safety inspections at the trucks that stalled production for a few minutes. More drama.

Total Wait Time: around 1 hour and 45 minutes. In the sun. The hot sun. Hungry tummies.

We finally arrived at the Cinnamon Snail window where we were greeted by the very startlingly cheerful and vibrant workers. Only two of them running the entire truck. That's hardcore. We gave them a big smile and begged them for food.

The guy in the green hat - running the show...

Lucky us. We ordered the last order of hot food before they ran out. As we paid, the truck guy (sorry I don't even know his name!) shouted something like this to the line: "We are out of hot food! Only baked goods items left!"

Vegan Goodies...

Note: there was a very long line of hungry tummies behind us before the truck closed it's hot food service. I felt kinda bad, but mostly very very lucky.

$$$ ..and FYI, the super-cool Cinna-Snail guys actually gave back some money to the last few customers because they felt their dishes weren't completely perfect (out of a few ingredients, etc) How cool is that?!

We ate our food under a tree. A shady tree. It was good. Delicious actually. We went back on the Ferry (after waiting in the long back-to-Manhattan Ferry line).

Back on the Ferry...

All that.

(just) FOR LUNCH. 🙂

"Life is a journey, not a destination."
— Ralph Waldo Emerson

Was I glad I went? Yes.

Would I do it again? No.

Do I want to eat at the Cinnamon Snail again? Yes! But not at a massive Food Truck event.

The "Parked" Highlight: The amazing organic, vegan Cinnamon Snail Food Truck.

Cinnamon Snail: The Review

We ordered: Two Portobello Sandwiches and one Fiery Tempeh Wrap. And bakery treats/goodies.

The Review: Both entrees were amazing. And under this circus-like atmosphere I was shocked by the high quality deliciousness. My tempeh wrap was stuffed with sticky, sweet, spicy tempeh and amazing lightly cooked kale.

Tempeh Wrap..

The portobello sandwiches were juicy, flavorful and bold. Delicious...

We felt much better after our meal.

The Pastries: We ordered a vegan cannoli, cinnamon snails (buns), a cranberry-lemon cinnamon snail and a vegan smores doughnut. All were pretty darn good. Loved them.

Other Review: Kelvin Slush.

The other Food Truck we tried, simply because the line was one of the fastest (at around 20-30 minutes), was Kelvin all natural slushees. I loved these! Super fun and yummy.

First you select a base: ginger, tea or citrus.

Then you add another flavor such as basil, mint, white peach, raspberry, guava, strawberry and more.

I chose a ginger/white peach. Sooo good! Especially when you are waiting in a long line in the blazing hot sun and haven't eaten anything all day.

The Moral of the Story, Kids..

As we sat there under the shady trees with our plates of hot vegan food, surrounded by streaming, mile-long lines around the park all I could utter out of my mouth as we smiled and ate was,

"Thank goodness this is delicious!" My eyes wide and my stomach happy.

We did it! Smile in tact...

Why I Love Food Trucks: Food Trucks are special. They 'even the field' of culinary critique. Nothing matters but the food. No chairs, no dining room, no storefront. No waiters, no atmosphere. Just the food.

I heard one event attendee say, "No I don't want Curry Truck. All I want is good, healthy vegan food. I want the vegan food." I love that.

..In a land of mile-long, 2-hour wait lines one thing remains true: choose wisely. You only get one shot.

I chose vegan. And I was very very happy. Just like everyday that I choose vegan.

I love the Cinna Snail Tee..

Your fun, festive, healthy vegan Labor Day Feast made easy! My menu inspiration...

Meatless, Relaxing, Labor Day Monday! Why not start a new tradition this year: make your Labor Day Feast Meatless, Healthy, Happy and maybe, if you really really try, just a little bit relaxing! You deserve it...

Inspiration is here! Check out my end-of-summer High-Brow (more time in the kitchen, gourmet-inspired) and Low-Brow (fast and easy) Vegan Labor Day Feast Menus...

Labor Day is a fuzzy holiday to me. The whole point of it is to celebrate workers on an end-of-summer day filled with relaxation, smiles, pats on the back, pre-back-to-school preparations and festive food - think picnics and outdoor barbecue.

But lets face it, many people work on Labor Day, most people simply suck at the 'relaxation' thing and most schools started classes last week! But there is one thing that can make your Labor Day a traditional celebration: the food!...

These menus pull recipes from some of my faves that I created this past summer and a few that have been classic faves for a while now.

Menu 1: Low Brow Vegan Labor Day Menu.

*For the super busy, not much time to cook Chef who still wants a healthy, fun feast.

Appetizer/Side Dish Option One: Simple Sliced Seedless Watermelon (no recipe required!)
Appetizer/Side Dish Option Two: Vegan Spinach Dip (Easy/Fast Version) ..also great for a sandwich
Appetizer/Side Dish Option Three: Easy Spiced Fluffy Quinoa
Appetizer/Side Dish Option Four: Sliced Heirloom Tomato Salad
Side Sauce/Dip: Chopped Veggies with Vegan Ranch Dressing
Entree/Salad Option One: Yellow Tomato Bean Salad or easier Two-Bean Salad
Entree/Salad Option Two: Vegan Hot/Soy Dogs
Entree/Salad Option Three: Vegan Mac n Cheese
Entree/Salad Option Four: BBQ Tofu or Tempeh (with store-bought bbq sauce or my recipe)
Dessert Option One: Key Lime Pie
Dessert Option Two: Store-Bought vegan ice cream with homemade Fresh Raspberry Sauce
Beverages: Chilled Coconut Water or Strawberry Lemonade Smoothie or Spicy Carrot Mimosa

Menu 2: High Brow Vegan Labor Day Menu.

*For the Martha-Stewart-Wannabe Chef who wants to impress this Labor Day and challenge their vegan cooking skills.

Appetizer/Side Dish Option One: Seedy Tahini Cole Slaw
Appetizer/Side Dish Option Two: Corn Cake or Mushroom Fiesta Bean Balls
Appetizer/Side Dish Option Three: Vegan Spinach Dip (Baked Version) (dip or sandwich spread)
Appetizer/Side Dish Option Four: Cashew Nut Cheese
Salad: Grilled Portobello Lemon Salad or Sweet Chili Marinated Cucumber Salad
Entree Option One: Cashew Cheese-Stuffed Squash Blossoms on a bed of Saffron Rice
Entree Option Two: Raw Tu-Nut Sandwiches or Pitas
Dessert Option One: Watermelon Custard
Dessert Option Two: Peaches and Banana Cream Pie
Dessert Option Three: Homemade Smores Ice Cream Sandwiches
Dessert Option Four: Chocolate Cherry Parfait or Pie
Beverages: Ginger Green Tonic or Fizzy White Sangria

...and if you're really in the mood to relax, seek out a to-go picnic and spend a day in the park!

Happy *Vegan* Labor Day!

Cool, creamy, zesty, crunchy cabbage-filled vegan cole slaw was just what I craved.

So when life hands you cabbage, make my Seedy Tahini Vegan Cole Slaw!...

This crazy week has been quite a whirlwind for various reasons. I'm sure you've all been there. And one of my favorite end of the day or end of the week stress-relievers is cooking. Chopping veggies, stirring soups, tossing pasta...

Position me in front of my cutting board and stove and send me into my own personal culinary dreamland.

Cabbage chopping is quite satisfying. Little mess, no juice, all chop. I sliced into my NYC Farmer's Market cabbage and that buttery 'crunch' sound was music to my ears. And what does one do with when life hands you cabbage? Make Cole Slaw of course! But this is no ordinary recipe.

This Cole Slaw is unique because:

*it is LOADED with healthy seeds
*it is mayo-free, yet still quite "creamy"
*It is vegan 🙂 ..but you knew that already

Seedy Tahini Cole Slaw. I love my Vegenaise, but this "creamy" vegan cole slaw recipe is completely mayo free.

Chopped Cabbage:

Fresh Cabbage. This Greenmarket cabbage was better than any cabbage I have bought in a store. It was uniquely light and fluffy. Almost like a round Napa Cabbage. Super inspiring. So I pondered cabbage stew, braised cabbage .. but Vegan Cole Slaw won my vote.

Cabbage:

Want more cabbage? Read Napa Cabbage: 5 Uses and Nutrition Facts.

Want More Vegan Slaw Recipes:

- Napa Cabbage Slaw
- Vegan Cole Slaw (w/ vegan mayo)
- Jicama Slaw

About the seeds. I used a nice variety of seeds including black and white sesame seeds.

Black vs. White Sesame Seeds. If you do a simple taste test of black vs. white sesame seeds you will find that while the more common white seed had a mild flavor with a chewy texture, the black seeds are bolder, a bit more bitter in taste and even have a thicker crunch.

This bitterness adds a very unique and earthy flavor to the slaw. You don't have to use black seeds, but worth a try if you can find them in your grocery store. Now onto the recipe...

Seedy Tahini Cole Slaw
vegan, makes 8 cups

1 medium head of green cabbage, chopped into thin strips
1 small sweet onion, chopped
optional: 1 green apple, chopped

Seedy Tahini Dressing:
2 tablespoon apple cider vinegar OR lemon juice
2 tablespoon seasoned rice vinegar (or more of cider vinegar or lemon)
¼ cup maple or agave syrup
1 large orange, juiced
4-5 tablespoon Tahini
1 teaspoon black pepper
1 teaspoon chili powder or ½ teaspoon cayenne
1 tablespoon cumin powder
1 teaspoon coriander (optional)
¼ teaspoon sea salt

Seed Mix: (you can use a blend of whatever seeds you prefer)
¼ cup sesame seeds (black and/or white seeds)
¼ cup pumpkin seeds
2 tablespoon hemp seeds (optional)
Other seed ideas: poppy, flax, fennel

Directions:

1. Prep your cabbage by slicing it in half and chopping it into thin fine bits.

Slice cabbage in half:

2. Place chopped cabbage in a large bowl.

Chopped:

3. Next, chop your onion and add to bowl.

4. In a small bowl, whisk your 'dressing' together. You can add seeds directly to dressing mixture as well.

5. Pour dressing over top of cabbage/onions.

6. Toss well. Really well.

Toss Well:

7. Cover bowl and place cole slaw in fridge for at least an hour to chill and marinate. This slaw tastes delicious when made a day ahead of serving time.

8. Serve chilled! Garnish with additional sesame/pumpkin seeds.

Last call for the summer sun and last call for the 2-smoothie-a-day summer we will soon be putting behind us. (I think, will this heat ever end??) But before the summer sun sets, and my blender gets a little well-deserved R&R, there's still time to raise a smoothie glass to this heatwave summer to remember and celebrate the cool fall days ahead of us. My Photo Summer Smoothie Tribute...

The term 'heatwave' has new meaning to me after the triple-digit-heavy summer we've been having here in NYC.

As a girl from the cool coast of Northern California, I'm usually pretty amused by the twisting, turning seasonal weather of the east coast. One flint of snow flurries and I start skipping down the street like I've never seen snow before. One bolt of lightening and my eyes become wide with wonder. Triple digits on my Mac dashboard weather monitor and I sink into my chair in a over dramatic melting motion.

But this past year has dragged me out of the 'seasonal weather' kiddie pool and pushed me off the high-dive board and straight into the deep end of the 'weather pool'.

After a crazy winter of snow up to my waist and this summer which I lovingly refer to as the "two smoothie a day" summer. I am ready for a cool, crisp fall filled with brisk apple/chestnut-pumpkin scented breezes, muffins baking in a warm stove, hot soy cocoa and forecasts where puffy sweaters, boots and scarves are the 'heavy duty' preparations needed to head out into the mild, refreshing air.

But fall is still a month away, so why not soak in the summer sun while you can. Soak it up and sip a few smoothies or ogle my smoothie photos below. Get my vegan smoothie IPhone App and stay cool and healthy.

Summer speeds on by. But instead of grabbing a MrSoftee treat (pic below), why not grab a smoothie. Your body, mind and spirit will thank you. (My Smoothie Photo Tribute below)

HHL Summer Smoothie Tribute...
*All smoothie recipes can be found on the Smoothies IPhone App or in the Smoothies recipe index*

Acai Soy Blueberry:

Peachy Lychee Daiquiri:

Acai Berry:

Pink Cashew Juice Smoothie:

Kiwi Acai:

Calm Chamomile Tea Smoothie:

AM Kickstart Wild Blueberry Acai Smoothie:

Chocolate Strawberry Banana Shake:

Totally Tropical Citrus Smoothie:

Frosty Pink Lemonade:

Almond Banana Energy Shake:

Red White Blue Smoothie:

AM Kickstart Wild Blueberry Acai Smoothie:

Ever wonder what it's like to try out for Food Network's Next Food Network Star reality TV show at an Open Call?? Find out! My timeline, commentary and pics from today's NFNS Open Call in New York City...

I am a big fan of Food network. My one wish: more vegan programming. So why not take matters into my own hands, right?

Is it time for a Food Network Star to be... dare I say ... vegan? I think this Subway platform speaks for itself...

...Step aside Giada. Move over bobby. Watch out Rachel. Vegan foodie on a mission here!

I am a loyal NFNS watcher. I even live-blogged it the season that Melissa d'Arabian won. I even posted blogs commentating on Melissa's recipes. Melissa was listening. She emailed me and we even met up for a few sit down meals at one point. I went with her to Pure Food and Wine (raw, vegan, ahem) .. she loved it!

See my Breakfast with Melissa here. So awesome to meet her! She is truly a star. I want that to be ME! ..a little voice inside me said. But first you have to try out...

So why the cheesy pasta cover image? Well, my point: what person (vegan or not) wouldn't want to taste this Cheesy Vegan Pasta w/ Harissa Cashew Cheese spread on sprouted grain toast?...

And vegan food can be elegant too. Check out my Cashew Cheese Stuffed Squash Blossoms with Saffron Rice.

NYC NFNS Open Call Aug 30 2010 - 10am - 3pm

5:30am I awoke startled in my bed to a very vivid dream...

...I was late for the NFNS Open Call and when I finally arrived Bobby Flay, Bob Tuschman and a few other Food Network big wigs were having brunch upstairs at a restaurant. I ran up the steps and Bobby said "You're too late! We've already decided!" He tossed his head back and he laughed and laughed his bright Bobby chuckle. I pleaded with him, but he ignored me and they all just kept laughing! Then I woke up...

Just a dream. Whew! I squinted at the clock which said only 5:38am. Woo Hoo, I'm up! So instead of going back to sleep and risk having my dream become a true nightmare - I got up and took my time getting ready.

6:30am Ready. Should I leave now? The auditions start at 10am. Hmm. I decided to leave at around 7am. My bag was ready and packed. Last year I left the audition early (well after waiting 2-3+ hours) read that sad story here. So this year I was prepared for the worst: a long day. In my NFNS Essentials audition bag...

-Coconut Water? Check!
-Vegan cupcake? Check!
-Raw Cashews. Check!
-Ginger Chews? Check!
-IPod? Check!
-Blackberry? Check!
-Book to read? Check!
-Application? Check!
-Big "Vegan Food is Fun" Smile? Check!

I actually only ended up chugging the water, a ginger chew and a few cashews. I never even grabbed my book or IPod. But better safe than sorry.

7am Kissed my husband and kitty a groggy early morning goodbye, ran out the door and walked a few long blocks to Union Square where I hailed a cab to get me the rest of the way uptown.

The Open Call was around 53rd st, East side...

I arrived at Sutton Place, a bar, where the Open Call was held. Last year the Open Call was at a cramped CBS studios. Everyone sprawled out on the floor. At least here there were bar stools!

Hopped out of my cab, and I didn't even have to look at the sign (which was covered by scaffolding) - I knew this was the place by the staggered line of folks. Not too long at all. I cheerfully hopped in line and glanced at the clock. 7:45am. Wowsers. Over 2 hours to go! Pace yourself Kathy.

My view as I waited in line outside...

8am-9:30am Waiting was not fun. But thank goodness the first 20 or so of us in line were under scaffolding so it was super shady and cool. It is predicted to be a 95 degree day here in NYC.

So I stood and leaned against the metal columns with only my blackberry and bag of goodies by my side. A few of the other applicants brought friends, family and even chairs. Smarties. I had my Blackberry - and was able to Tweet and Facebook to my heart's delight.

THANK YOU to everyone who sent me an @reply on Twitter with words of encouragement. I read every single one and they really helped my confidence as I stood there in line dreaming up my "Vegan Pitch" for the interview. Really, thanks guys. Made my morning worth it.

I know it is a one in a million shot that I will get a callback let alone get on the show - but I'm glad I pitched a vegan *POV* point of view to someone special on the Food Network staff.

My goal: I want FN to know that the demand for veg*n recipes is alive and well! Vegan is a healthy, happy choice for kids, adults, families, college students and the planet and the animals on it. *Hops off soapbox*

Many of my HHL blog readers are not and may never be 'vegan' and that's OK! I know in my heart that so many people are vegan curious or as Alicia Silverstone says, "Vegan Flirts". So lets give those flirts what they are craving: easy vegan recipes to give a try. It never hurts to try...

Food Network is ready too. Last night I watched VEG Iron Chef.... a few weeks ago a vegan cupcake won on Cupcake Wars .. and now I hope there is soon a vegan NFNS contestant. *hops off final soapbox*

9:30am OK, so after many minutes of rambling in my head about what I was going to say in the interview - finally we were let inside. I then realized I was #16 on the list. Yippee! 16 is great. I should be home by noon! Glad I arrived early.

I sat down at a stool and overheard the girl in front of me say she worked at Candle 79 at one point. WHaa?!! Am I hearing things? I looked her straight in the eye with a smirk on my face and said...

"Are you vegan?" I asked.
"Excuse me?" she said.
I spoke up, "Are you vegan?!" I may have shouted just a little I was so excited.
"Yes!" She looked at me with big happy eyes.
"Me too!" I replied.

It was total kismet. Her name was Tracy and we were BOTH vegans. Nice. We chatted about vegan dining, vegan reality shows (and lack of them) and all about how we 100% believe a vegan needs to be on the NFNS show. Either one of us would do. Tracy, if you are reading this, I hope your audition went well and I hope they pick us both. 🙂

So that was fun. There were a few other fun people in line - all with a definite passion for food. And dogs, mind you. Animal lovers and food lovers. I love that.

10am In groups of three, they started calling folks in. Yikes!

10:25am My vegan friend Tracy went in. My group of three was next.

10:30am Called in. up the winding stairs I climbed to a large room where 2 girls sat - both on opposite ends of the room. I was told to walk over to a cheery blonde girl with a big smile and bright eyes.

"Hi!" She said. I sat down, and so it began...

Basically we chatted. My voice was shaking and I started ranting about my website. Then I decided to just take a deep breath and talk from the heart. I did. So no matter what, I hope my passion for vegan food, teaching people and bringing vegan recipes to mainstream kitchens came through. We will see.

At least my voice was heard.

And as quickly as I walked up the stairs, I was out in a flash. Out the door and it was only 11am. Wow. As I left I heard someone by the door say they had #68 and then a #81. And there was still a looooooong line outside wrapping around the building.

My post-Open Call treat?

A smoothie at Pure Food and Wine takeaway of course. I hopped on the 6 train, got off at Union Square and strolled over to OLD for my treat. I also bought some spicy cashews and Cheesy Quackers. Both soooo good. Spicy cashews were new to me. Loved them. Big chunky bag. Bliss.

Best Strawberry Blonde smoothie ever. I think it was gulped down before I even crossed the street.

Moi, well deserved treat smoothie...

Last stop, the Farmer's Market at Union Square...

I grabbed a few goodies at the Farmer's Market, which was bustling. Then I treated myself to a cab home - ran up the steps to my apt and started writing this post.

Good. Busy. Long Day.

Thanks again for sharing in my adventure everyone. I love my blog, my readers and the big wide vegan world ahead of me.

🙂

Kathy, NFNS... (a girl can dream, right?)

Dessert Special this evening... "Watermelon Custard." Oh yes.

For the first time this summer I indulged in a big bowl of watermelon - and the first thing that came to my mind: why didn't I do this sooner?! How did I wait until the last month of summer to munch on this red, juicy, hydrating seasonal fruit treat?

...I'll blame the idea of having to hull a giant heavy watermelon home to my walk-up apartment. Thank you Trader Joe's delivery!

Watermelon Custard. As I nibbled on chunks of chilled watermelon from a giant bowl I decided that if I didn't do something with it soon, it would all end up in my tummy. So feeling creative, and still on my "summer custard" kick, I decided to try Watermelon Custard. Lets see how it goes, shall we...

Why Watermelon? Nutrition Facts! Watermelon is very low in calories and incredibly hydrating. One cup of watermelon contains only 46 calories and about 20% RDA of vitamins A and C. One cup also contains 5% RDA of potassium. Watermelon is sweet yet mild. Hydrating, yet big on chew/juicy crunch appeal.

Summer Watermelon is Lovely. Watermelon wedges crisp and chilled in the fridge after a long day in the sun = ultimate refreshment. Eat watermelon raw, marinated with lime and mint, in a cashew cheese salad or juiced into a glass! Or you can try this...

Vegan Custard. This is a silken tofu pudding that I added agar agar flakes to so that if firms up into a custard-like texture. This recipe could easily be poured into a pie shell - or eaten as a parfait. You could even stick it in the freezer for 'frozen custard'.

...Since this custard is so light and healthy - you could easily eat this for breakfast with some muesli, granola and/or raw nuts and seeds folded in. Yum!

Taste Test: Yes this custard was super light. I served it with some crumbled crusty vanilla cookies for a parfait-ish feel. I loved the hint of zesty citrus. The maple syrup was light and delicate. If you want an intenser sweetness, add in ¼ cup of dry sugar to the boiling mixture.

And as I tasted, I knew how exactly what my "breakfast bowl" would be the next day... watermelon tofu custard, vegan granola, raw cashews, pumpkin seeds and some chopped fresh peaches on top. Can't wait.

Watermelon Custard
vegan, makes 5 cups

3 cups pureed seedless watermelon (about 6 cups chopped)
1 pack of silken tofu (16 ounces)
3 lemons or 4 limes, squeezed
2 teaspoon sea salt (I used pink salt)
⅓ cup soy milk or water + 2 tablespoon agar agar (opt'l but end texture will be thinner)
½ cup maple syrup
¼ cup cornstarch
2 tablespoon vegan buttery spread, coconut milk OR coconut oil (opt'l)
⅛ teaspoon vanilla extract (opt'l)
Sweeter version: add in ½ cup of dry sugar

Directions:

1. Puree your watermelon in a food processor until smooth. Measure out about 3 cups.

2. If using agar agar: Heat your water or soy milk in a large pot. Dissolve your agar agar in the liquid. This should take about 2-3 minutes of boiling.

3. Pour ½ the watermelon mixture into the pot (heat still on) and the other ½ back into the food processor. Add the silken tofu into the food processor and blend on high until smooth. Add in the maple syrup, salt, lemon or lime juice, cornstarch and vanilla.

4. Stir the heated liquid continuously - bring to a boil. Then add in the tofu/watermelon mixture. If using, add in the vegan butter or coconut oil. So now everything will be well blended and boiling in the stove top pot over med-high heat. Continue heating for 2-3 minutes.

5. Remove from heat. Pour into your serving container - or re-puree in your food processor one last time for a silky-smooth texture.

6. Chill in fridge for at least a few hours. Serve chilled.

Last night the sunset in New York City was amazing! I was sitting in my living room when the windows in the building across the street suddenly turned a glowing pink color - I turned to my husband and said "Is that the sunset?!"

Like any good photographer, I grabbed my camera and ran up to my roof. Here are my pretty pink and glowing orange NYC sunset photos.

NYC Photography Break. And no, this post has nothing to do with food. But who doesn't enjoy a pretty NYC sunset? If you need a food-quip, I was munching on my baked cashew cheese mid-sunset. Nice. See my photos..

Two sets of NYC Sunset Photos below.
1. "Seas-side"
2. Roof-top

UPDATED 8/28/2010: More Sunset Pics! These are taken seaside! Well, Hudson-side.

"Sea-Side" Sunset NYC

PART TWO "Roof Sunset NYC" below..

Photos below taken on downtown NYC rooftop on Aug 18th 2010

Downtown Rooftop Sunset, facing west, NYC:

Glowing Rooftops:

My Purple Pepper Eater Breakfast Sandwich is the perfect hazy morning, (does-the-weather-actually-say-sixty-five-degrees-her-in-NYC?) morning bite.

Grilled purple Farmer's Market bell peppers, thick purple boysenberry jam, a spicy hint of thin habanero salsa and toasted pepitas. All layered between a spelt English muffin with a grilled soy sausage patty. Perfect for the cool breeze mornings ahead of us. Get ready for the countdown to fall, with this recipe...

My cell photo of midtown NYC, as a cool breeze hit my face:

A Change in the Winds. What was that?

Friday night: a gust of cold, crisp air.

A cold breeze? Really? I had almost forgotten when those feel like. This heatwave summer seemed endless. But with my back turned to the Fifth Avenue, a swift gust of cool drifted from the south, between the tall blue buildings and through my hair.

Then on Sunday it rained.

Monday it rained more. A cold, chilly rain that made me actually switch the air conditioner "off".

And today, another foggy, chilly, below 70 degrees morning.

Yup, it's definitely a breakfast sandwich and hot latte sort of morning...

New Weather. New Season. New School Year.

"Are you a new student?" asked the Starbucks barista from behind the counter.
"No." I replied after a brief baffled pause.
"Oh." He said with a disappointed look on his face. As if I had guessed the wrong price on The Price is Right. Probably some "new student" discount. But my point is...

At that moment - it hit me that summer was winding down. Fall is eagerly awaiting its cue. when I looked around that Astor Place Starbucks the signs of fall were everywhere: NYU Students. Coffee. And note , these were hot coffee and tea beverages being ordered. Sweaters. Umbrellas. Books. Bags. Studying. Faces huddled behind laptop screens or fumbling through notebooks.

Power up with my Purple Pepper Eater Breakfast Sandwich this fall. It's only a month away.

Maybe you are one of those students starting a new school year, or maybe you are sending your kids off to class - or maybe you are ready to hunker down for a productive fall season. Whatever it may be - start you day off right! With a healthy, delicious, fun vegan breakfast.

This breakfast sandwich recipe has protein, healthy grains, grilled veggies and spicy salsa, toasted seeds and you can even take it "to-go". A warm breakfast sandwich will energize you in the morning - and keep you alive - clear into the afternoon. Add a small fruit bowl on the side and your hearty fast breakfast is served.

Purple Pepper Eater Breakfast Sandwich
vegan, makes two sandwiches

1 small purple bell pepper, sliced thin/long
½ cup of soy sausage, formed into two round patties
2 spelt english muffins, sliced
2 teaspoon habanero red salsa
2 tablespoon boysenberry jam
2 teaspoon spicy roasted pepitas (pumpkin seeds)
black pepper
EVOO for rubbing soy patties on grill

Directions:

1. I use my panini press to make these sandwiches - but you can also use a stove top grill or saute pan and a toaster. Toast or grill spelt english muffins until tender and slightly crisp on the edges.

2. Form soy sausage into two patties and rub with EVOO. Place on the grill and cook until plump, tender and juicy.

3. Place pepper strips on top of patties and press down on the panini press - if using grill pan, grill peppers separately.

4. Spread salsa on one side of the muffin. Jam on the other. Sprinkle pepitas over top the salsa. Black pepper too. You can also toast the pepitas on the grill/panini press as well. I place mine right on the patties and grill for the last minute of so. The pepitas get nice and toasted. I use spicy pepitas. You can toss plain pepitas in some cayenne for extra spiciness.

5. Transfer each patty to the muffins and place top on. Slice with care and serve warm.

I'm not sure why, but I was suddenly desperate for some cool, creamy, 100% vegan Coconut Custard Pie. Custard pie craving! Doesn't everyone have those? So I whipped up this island-inspired recipe - bursting with tropical flavors like lime, papaya and coconut.

Get my recipe for this no bake (except for the crust) Coconut-Lime Custard Pie with Fresh Spicy Papaya Sauce, and a homemade Oat-Spelt Maple Crust. What's the secret to getting a firm "custard" style vegan pie? Find out...

The Flavors. Slightly spicy, sweet Fresh Papaya Sauce is the perfect zingy tropical topping for this clean, creamy coconut custard pie. The pie filling is mildly sweet with almost a flan-esque flavor and texture. The crumbly textured crust is packed with sweet maple-cinnamon flavor, nutty spelt flour and whole grain oats. For a finer crust you can pulse oats in a blender before adding to the mix. Serve this creamy custard pie warm or chilled. Serve at slices or bars.

Choose Pie:

Or Bar:

Agar Agar Creations. Custard-style pie secret: Agar Agar! I love working with Agar Agar in the kitchen. Once you learn the technique for using it, your imagination will run wild with ways to incorporate it into your recipes. Agar Agar is basically "vegan gelatin" (it is a flavorless, clear seaweed) - when dissolved in boiling water and then chilled to harden, it creates a firm gel-like texture. Note, you can certainly make this recipe without using Agar Agar, but the consistency will be more of a pudding pie than a custard pie. Delicious either way.

Agar Agar Technique. When you use Agar Agar you'll want to vary the amount based on your recipe. But you will always want to completely dissolve the Agar in boiling water before combining it with the rest of your ingredients. I do about ½-1 cup of water for every 3 tablespoon of Agar - roughly. There are also instructions on the package. If you do not fully dissolve your Agar it will clump up into tapioca-ish, oblong bulbs when it chills. Interesting, but not smooth or flavorful.

Coconut Custard Pie with Zing Papaya Sauce and Spelt Oat Maple Crust
vegan, makes two small pies or one large dish of pie bars

Spelt Oat Maple Crust
3 cups spelt flour (plus more for kneading dough)
1 ½ cups rolled oats
4-5 tablespoon vegan buttery spread
1 teaspoon salt
½ cup maple syrup
1 teaspoon cinnamon
optional: pumpkin seeds

Coconut-Lime Custard Pie Filling
3-4 tablespoon agar agar
¾ cup water
32-36 ounces of silken tofu (about 2 containers)
¼ cup cornstarch or 4 tablespoon arrowroot powder
1 cup coconut milk
½ cup dry sugar
*note: this recipe is very mild in sweetness - add more sweetener for a more intensely sweet dessert bite.
½ cup lime juice
¼ cup coconut flakes
2 teaspoon sea salt
1 cup soaked cashews (optional)

Fresh Spicy Papaya Sauce
3 cups fresh papaya, seeds removed (about 1 medium red papaya)
½ teaspoon salt
1 cup orange juice
2 tablespoon agar agar
4 tablespoon water
dash cayenne (more cayenne, more heat)

Directions:

Gather Ingredients:

1. First prepare the crust: Pulse the cold buttery spread and maple syrup in a food processor until well combined. Add that mixture to the rest of your ingredients OR Melt the buttery spread until it is soft and hand stir all ingredients together until a nice soft dough forms. You can also use a stand mixer to combine dough if you have one. Hand press the dough into your - well-greased with oil or buttery spread - two pie dishes OR one large casserole dish. Top with pumpkin seeds (optional). Poke air vents wit a form in the crust and bake at 400 degrees for 15 minutes - or until slightly browned and crisp edges form.

2. Papaya Sauce: Puree one medium red papaya (seeds/skin removed) with orange juice in a food processor or blender. Set aside. Add the water and agar agar to a soup pot and boil water until agar is completely dissolved. (skip the agar step if you are not using it). Next add in the orange juice and papaya puree - and the salt and cayenne. Bring mixture to a boil - stirring constantly. Allow to boil for about 2 minutes, then remove from heat. Transfer to a bowl and allow to cool. When papaya puree is cooled - place in fridge to chill. The sauce will become slightly firm almost like a jelly sauce - this is from the agar agar. If you want a more liquid sauce, omit the agar agar.

Red Papaya:

3. Coconut Custard Lime Filling: Bring the water to a boil. Dissolve the agar agar in the boiling water. In a small bowl, whisk together the coconut milk and corn starch or arrowroot powder. Add to pot. Also add in the drained silken tofu, sugar, lime juice and salt. Stir with a wooden spoon and bring the mushy/lumpy mixture to a soft boil. Let boil for a few minutes then remove from heat. Transfer to a blender or food processor (add cashews if using) - and blend/process until smooth. Fold in coconut flakes.

4. Pour your coconut mixture into your cooled pie crust. Top with another sprinkle of coconut. Cool for a few minutes before placing in fridge to completely chill/harden.

5. Serve: Serve chilled or re-heat for a warm custard pie. Add a heaping spoonful of papaya sauce to the top of each pie slice/bar.

Without Sauce is yummy too:

Or Serve as a Bar:

Stuffed Squash Blossoms! Such a poetic culinary phrase, which now has discernible context to my swooning taste buds. This trendy edible fleur lives up fully to its gourmand reputation. Prettiest ingredient ever?

Farmer's Market Blossoms. I spotted a large container of squash blossoms (edible flowers) at one of the smaller, organic NYC Greenmarket vendor booths. I inspected them closely - as if I knew what to look for in squash blossoms.

"How much for the squash blossoms?" I asked.
She replied, "Five dollars." I grabbed my last five dollar bill from my bag, and did a quick exchange without hesitation.

Squash blossoms on board. I had no intention of buying squash blossoms that day, but those fluffy fairy-skirt-looking flowers snagged my interest and I stuffed them carefully into my canvas bag - right next to the heirloom tomatoes and bag-busting XL bunch of kale.

Now what in the world do I do with squash blossoms?? And what do they taste like? Find out...

What is a Squash Blossom? A squash blossom is just what it sounds like. A flower that forms off of a squash plant. There are two varieties - male and female. The male variety is what is shown in my post. These blossoms can be easily harvested without interfering with the growing squash veggies. The female variety forms off of a small squash. They are usually harvested with squash still attached. Photos here.

Where do I Buy Squash Blossoms? Probably not at your local supermarket. You'll have to head to super-specialty markets and summer Farmer's Markets to find these delicacies. And FYI, they are very delicate! Upon buying them - I'd advise to use them that day or store them at 34 degrees for maybe a day. I had my blossoms in the fridge for about 5 hours and they were still happy fresh blossoms. But overnight I'd imagine some wilting would occur. Bottom Line: Buy fresh, eat fast. Farmer's Market probably required.

Craving Edible Flowers? You may be able to find other varieties of edible flowers at some supermarkets. Ive seen them at Whole Foods. Check the refrigerated salad and sprouts section.

Farmer's Market Fresh:

Squash Blossom Taste Test. I googled, asked, checked, checked again and made sure - yes, you can eat squash blossoms raw. Just one hint of advice, wash them well and check for any tiny bugs living on (or inside) the leaves.

Raw Bite. I popped the entire blossom in my mouth and bit down. One bite blossom. It melted on my tongue like vegan buttery spread. Tender, soft, slightly sweet and savory at the same time.

Eating a Squash Blossom raw is an earthy-sweet flavor and texture experience that can only be described as whimsical. It tasted like I was eating a Disney-drawn golden flower. Colorful adult-candy is what it felt like I was eating.

Squash Blossoms look like one of Thumbelina or Tinkerbell's party dresses. Or maybe even where tiny fairies sleep at night - curled up on a soft golden blossom. Sweet, dreamy and utterly...magical.

..OK, OK, reel me in from my obtuse world of fairy dust and lets get back to my vegan recipe.

What do you do with a Squash Blossom? I asked my friends on Facebook as well as my friends on Twitter. The responses: ricotta-stuffed and fried was a big winner. Another response: stuff them raw and eat them like a sort of raw, vegan ravioli. Chopped in a salad was another idea - but why chop such a beautiful ingredient?

I liked the "stuffed squash blossoms" idea but what to stuff them with? Vegan cheese, tofu mash, rice, herbed quinoa? Would I serve them raw or fried? I decided to go classic. With recipe inspiration from one of my friends. She raved about Ricotta-Stuffed and fried Squash Blossoms that she had eaten in Italy. And I knew I could veganize that idea...

Cashew Cheese "Ricotta"-Stuffed and Lightly Fried Squash Blossoms...

I decided to lay the finished blossoms on a bed of Sweet Saffron Jasmine Rice. Simple, aromatic, eye-popping yellow color, a hint of garlic and nutritional yeast - certainly fit for a fleur. This rice was so good that I will be making it again - squash blossoms or not! Leftovers: Add a few chickpeas to your leftover rice for a quick and easy lunch.

Note: You should eat your fried squash blossoms ASAP - when they are hot. No leftovers there.

Thirty Minute Meal. This elegant-looking plate is much easier than I had imagined. I was feasting on blossoms and rice in under 30 minutes. My recipes...

Sweet Saffron Rice
vegan

4 cups water
2 cups jasmine white rice
1 teaspoon saffron
3-4 tablespoon maple syrup
1 tablespoon garlic powder
1 ½ tablespoon herbed citrus sea salt
2 tablespoon EVOO
3-4 tablespoon nutritional yeast

Squash Blossoms

8-10 medium squash blossoms, rinsed
¼ cup EVOO for "light frying"
⅓ cup nutritional yeast for coating
1 cup harissa (or plain) cashew soft cheese mixture
finish with salt and pepper
optional: cayenne mixed into the nutritional yeast coating for extra spicy blossoms

Harissa Soft Cashew Cheese Mixture
Follow the instructions in this post.
The Short Directions: Soak your raw cashews in salted water overnight. Blend them in a food processor with about 1-2 cups of the soaking water. Add flavor (in this case I used harissa) Season to taste. Transfer to bowl and use as Squash Blossom Stuffing. Full instructions here. Stop at the step before you hang/drain the mixture. Here is what my mixture looked like:

Directions:

1. Make the rice. Bring your water to a boil, add in the EVOO, saffron and rice. When the water is boiling, reduce heat to a simmer. Cover pot and let simmer for about 20 minutes. (Time will vary depending on the rice you use)

2. Gently rinse your squash blossoms in cold water. Check for any tiny bugs. I found and removed a few. These are farm fresh, organic..

3. If you haven't made you cheese mixture yet do so now - I like to make my soft cashew cheese the night before and stick it in the fridge to chill. It firms up a bit and is easier to stuff into the blossoms that way.

4. Stuffing a Squash Blossom is harder than it sounds! Start with a small blossom or one that is already torn/blemished - less of a loss if flub it up. Use a tiny spoon. Don't try to fill it all in one swoop - until you get the hang of it. I like to slide the spoon in, then use the blossoms to close the bud and scrape off the filling. After a few tries you should find an acceptable method that gets the job done.

5. Set all your stuffed squash blossoms aside and check on the rice. At this point it should be just about done, so you can now fold in the nutritional yeast, sweetener (maple or agave or honey), garlic powder and salt and pepper. Do a taste test and modify as needed. When the rice is done, let it sit on the stove - heat off - to cool a bit.

6. Frying the blossoms. This will be a very light fry. Gently drudge each blossom through your nutritional yeast flakes and set back on the plate. Add you EVOO to a skillet and turn the heat on high. When the oil warms add about 5 blossoms to the pan. Let fry for only about 30-60 seconds on each side (depending on blossom size). Remove the blossoms with a large spatula and transfer to a paper towel to cool. You do not want to overcook the blossoms. But a little browning will be perfect.

Nutritionl Yeast Coating instead of breadcrumbs:

Light Fry:

Fried and Dried:

7. Plating: Add a thin layer of rice, then layer about 3-4 blossoms on top. Add a squeeze of fresh lemon juice and black pepper if you'd like. I like to garnish with one raw squash blossom.

8. Serve hot! Within ten minutes of removing from the pan is best. But don't burn your mouth out of squash blossom anticipation...Enjoy!

Many More pretty Pics. Can you tell I love squash blossoms. My latest muse...

Frying: