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<?xml version="1.0" encoding="utf-8"?> <rss version="2.0"> <channel> <title>VegCooking Blog</title> <link>http://blog.vegcooking.com/</link> <description></description> <language>en</language> <copyright>Copyright 2009</copyright> <lastBuildDate>Tue, 21 Apr 2009 17:05:54 -0500</lastBuildDate> <generator>http://www.sixapart.com/movabletype/</generator> <docs>http://blogs.law.harvard.edu/tech/rss</docs> <item> <title>Top Five Ways to Eat Green </title> <description><![CDATA[<body><div class="article"><p>Did you know that it takes up to 16 pounds of grain to produce just 1 pound of meat? And that the meat industry produces more greenhouse-gas emissions than all the cars, trucks, planes, and ships in the world <i>combined</i>? To put it simply: <a href="http://www.peta.org/feat-climate-change.asp">Meat's not green</a>.</p> <p>Whipping up yummy vegan recipes instead of meat-based meals is one easy and delicious way that you can help fight climate change. Who knew that saving the Earth could be so much fun?</p> <p>Here are my top five tips for making your diet a little more green. Try 'em out for <a href="http://www.peta.org/feat-climate-change.asp">"Meat's Not Green" Week</a> (April 20-26), for Earth Day, and year-round!</p> <blockquote><p><b>1. Go Faux.</b> Grab plant-based faux meats instead of real flesh. Did you know that <a href="http://blog.peta.org/archives/2009/04/spam_versus_spa.php">producing 10 ounces of pork</a> yields the same amount of greenhouse-gas emissions as driving a car 3 miles does?</p> <p><b>2. Eat Green, Literally.</b> Load up on Earth-friendly veggies—fresh and local is always better—instead of animal products.</p> <p><b>3. Grow Your Own.</b> Have about a foot of extra space on a windowsill or patio? Use it to grow your own herbs. You'll save money, eliminate Earth-polluting packaging, and prevent the greenhouse-gas emissions that would otherwise result from transport.</p> <p><b>4. Make Your Own.</b> Skip packaged basics, such as veggie stock, that you can make at home. This will prevent some cans and boxes from ending up in landfills.</p> <p><b>5. Shop in Style.</b> <a href="http://living.peta.org/2009/top-five-reasons-to-take-your-own-shopping-bags-to-the-store ">Bring your own bags to the store</a> instead of using the plastic ones that are offered. You can even <a href="http://blog.peta.org/archives/2009/04/win_a_peta_groc.php">win a free tote here</a>.</p></blockquote> <p>Happy "Meat's Not Green" Week!</p> </div> <style>  </style> </body> ]]></description> <link>http://blog.vegcooking.com/2009/04/top_five_ways_to_eat_green.php</link> <guid>http://blog.vegcooking.com/2009/04/top_five_ways_to_eat_green.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Featured Posts</category> <category domain="http://www.sixapart.com/ns/types#category">Tips and Techniques</category> <category domain="http://www.sixapart.com/ns/types#tag">environment</category> <category domain="http://www.sixapart.com/ns/types#tag">meat's not green</category> <category domain="http://www.sixapart.com/ns/types#tag">vegan</category> <pubDate>Tue, 21 Apr 2009 17:05:54 -0500</pubDate> </item> <item> <title>Fire It Up: Grilled Eggplant</title> <description><![CDATA[<body><div class="article"><p>It's officially springtime, and that means sunny days, baseball, overgrown lawns, and lots of grilling. Eggplant is one food that makes it onto my grill often because it's delicious when prepared simply—with just oil, salt, and pepper—and can be used in more complex recipes.</p> <p><table align="center"><caption align="bottom"><font size="1">Grilled Eggplant</font></caption><tr><td><img alt="Grilled_Eggplant" src="http://blog.vegcooking.com/grilled_eggplant.jpg" title="Grilled Eggplant" class="greypic" width="336" height="387"/></td></tr></table></p> <p>FatFree Vegan Kitchen shares a recipe for <a href="http://blog.fatfreevegan.com/2007/08/grilled-baby-eggplants-with-korean.html" target="_blank">Grilled Baby-Eggplants With Korean Barbecue Sauce</a> that looks cute and delicious. On <a href="http://www.chow.com" target="_blank">Chow.com</a>, you can find a fantastic recipe for <a href="http://www.chow.com/recipes/10154" target="_blank">Roasted Elephant-Garlic Soup With Grilled Eggplant</a>. Just be sure to use vegetable broth instead of the other options that are listed. And for a grilled eggplant recipe that is just screaming to be veganized, there is a <a href="http://www.delish.com/recipefinder/grilled-eggplant-panini-recipe-5231" target="_blank">Grilled Eggplant Panini</a>.</p> <p>What's your favorite food to grill?</p> </div> <div class="recipe"> <p><b>Grilled Eggplant</b></p> <blockquote><p>1 medium eggplant<br/> 2 Tbsp. olive oil<br/> Salt and pepper, to taste</p></blockquote> <p>•Cut the eggplant into 3/4-inch slices.</p> <p>•Brush both sides of each slice liberally with olive oil, then sprinkle with salt and pepper.</p> <p>•Cook the slices on a grill over high heat for 3 to 4 minutes on each side.</p> <p><em>Makes 2 to 4 servings</em></p> </div> </body> ]]></description> <link>http://blog.vegcooking.com/2009/04/fire_it_up_grilled_eggplant.php</link> <guid>http://blog.vegcooking.com/2009/04/fire_it_up_grilled_eggplant.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Quick and Easy Meals</category> <category domain="http://www.sixapart.com/ns/types#category">Recipe Index</category> <category domain="http://www.sixapart.com/ns/types#tag">easy</category> <category domain="http://www.sixapart.com/ns/types#tag">eggplant</category> <category domain="http://www.sixapart.com/ns/types#tag">grilling</category> <category domain="http://www.sixapart.com/ns/types#tag">healthy</category> <pubDate>Mon, 20 Apr 2009 20:50:45 -0500</pubDate> </item> <item> <title>Coconut Curry Soup</title> <description><![CDATA[<body><div class="article"><p>A popular recipe in my house is for a coconut curry soup that is loaded with vegetables and "<a href="http://blog.vegcooking.com/2009/03/perfect_tofu.php">perfect tofu</a>." I usually prepare this dish once a week during colder months because it's both easy and comforting.</p> <p><table align="center"><caption align="bottom"><font size="1">Coconut Curry Soup</font></caption><tr><td><img alt="Coconut_Curry_Soup" src="http://blog.vegcooking.com/coconut_curry_soup.jpg" title="Coconut Curry Soup" class="greypic" width="300" height="381"/></td></tr></table></p> <p>The list of ingredients might seem a little long, but don't be scared. You can leave out an ingredient or two, and the soup will still be delicious. The only required items on the list below are the coconut milk, a little salt, and some curry powder, if you ask me. The rest is up to you.</p> <p>To make a more filling meal, try serving the soup over noodles—udon, soba, and even budget-friendly ramen work very well. And to spice up the dish, add a few drops of Sriracha to the broth after ladling it out.</p> <p>Enjoy!</p> </div> <div class="recipe"> <p><b>Coconut Curry Soup</b></p> <blockquote><p>1 cup broccoli florets<br/> 1 Tbsp. olive oil<br/> 1/4 onion, sliced<br/> 2 cloves garlic, minced<br/> 1/2 carrot, julienned<br/> 3 white button mushrooms, sliced<br/> 1 12-oz. can coconut milk<br/> 1 cup vegetable broth<br/> Juice of 1/2 lime<br/> 1 tsp. salt<br/> 2 tsp. Madras curry powder<br/> <a href="http://blog.vegcooking.com/2009/03/perfect_tofu.php">Perfect tofu</a> (optional)<br/> 1 Tbsp. chopped cilantro</p></blockquote> <p>•Bring 2 cups of water to a boil in a small saucepan over high heat. Add the broccoli and cook for 1 minute. Drain and set aside.</p> <p>•In a medium sauce pan over medium-low heat, add the olive oil then the onions. Sauté for 2 to 3 minutes, or until just soft. Add the garlic, carrot, mushrooms, and cooked broccoli and cook for an additional 2 minutes.</p> <p>•Add the coconut milk and broth to the pan and stir well. Add the lime juice, salt, and curry powder, then let simmer for about 5 minutes, being careful not to let the soup boil.</p> <p>•Remove from heat and serve the soup with perfect tofu and chopped cilantro.</p> <p><em>Makes 4 servings</em></p> </div> </body> ]]></description> <link>http://blog.vegcooking.com/2009/04/coconut_curry_soup.php</link> <guid>http://blog.vegcooking.com/2009/04/coconut_curry_soup.php</guid> <category domain="http://www.sixapart.com/ns/types#tag">coconut milk</category> <category domain="http://www.sixapart.com/ns/types#tag">curry</category> <category domain="http://www.sixapart.com/ns/types#tag">noodles</category> <category domain="http://www.sixapart.com/ns/types#tag">soup</category> <category domain="http://www.sixapart.com/ns/types#tag">tofu</category> <pubDate>Wed, 15 Apr 2009 15:14:37 -0500</pubDate> </item> <item> <title>Black-Eyed Pea Fritters</title> <description><![CDATA[<body><div class="article"><p>Reading your entries for last week's <a href="http://blog.vegcooking.com/2009/04/win_a_vegan_soul_kitchen_cookb.php">cookbook contest</a> has been making my mouth water! I can only read about soul food for so long before I have to make a dash for the kitchen to whip up some for myself. Since <a href="http://www.amazon.com/dp/ASIN/0738212288/?tag=petamall-20" target="_blank"><i>Vegan Soul Kitchen</i></a> was the source of this sudden craving, it's only appropriate that I try out a recipe from Chef Bryant Terry's book.</p> <p>After rummaging through my pantry, I found a can of black-eyed peas and decided to use them to make Terry's black-eyed pea fritters. I know, I know—his recipe calls for dried beans, and they are better for you and cheaper, but canned black-eyed peas still get the job done.</p> <p><table align="center"><caption align="bottom"><font size="1">Black-Eyed Pea Fritters</font></caption><tr><td><img alt="Black-Eyed_Pea_Fritters" src="http://blog.vegcooking.com/fritter_3.jpg" title="Black-Eyed Pea Fritters" class="greypic" width="350" height="411"/></td></tr></table></p> <p>The recipe is fairly straightforward but includes a couple of unusual items that aren't normally found in fritters. One of them is peanuts. Also, I must admit that I did not use coconut oil and instead opted for plain ol' vegetable oil. Regardless, the fritters were still delicious.</p> <p><a href="http://www.bryant-terry.com/site/books/black-eyed-pea-fritters-with-hot-pepper-sauce/" target="_blank">Check out the recipe</a>, which is on Terry's Web site. It comes complete with cute music, art, and book recommendations! And you can <a href="http://blog.vegcooking.com/2009/04/win_a_vegan_soul_kitchen_cookb.php">enter to win your own copy of the book here</a>.</p> </div> <style>  </style> </body> ]]></description> <link>http://blog.vegcooking.com/2009/04/blackeyed_pea_fritters.php</link> <guid>http://blog.vegcooking.com/2009/04/blackeyed_pea_fritters.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Chefs</category> <category domain="http://www.sixapart.com/ns/types#category">Cookbooks</category> <category domain="http://www.sixapart.com/ns/types#category">Featured Posts</category> <category domain="http://www.sixapart.com/ns/types#tag">black-eyed peas</category> <category domain="http://www.sixapart.com/ns/types#tag">fritters</category> <category domain="http://www.sixapart.com/ns/types#tag">soul food</category> <category domain="http://www.sixapart.com/ns/types#tag">southern</category> <pubDate>Tue, 14 Apr 2009 17:05:59 -0500</pubDate> </item> <item> <title>Broccoli and Bowties </title> <description><![CDATA[<body><div class="article"><p>Simple dishes are often the best dishes, and this one for broccoli and bowtie-pasta salad couldn't be much easier.</p> <p><table align="center"><caption align="bottom"><font size="1">Broccoli and Bowties</font></caption><tr><td><img alt="Broccoli_and_Bowties" src="http://blog.vegcooking.com/pasta_salad_1.jpg" title="Broccoli and Bowties" class="greypic" width="400" height="301"/></td></tr></table></p> <p>All that you have to do is create a light lemon-olive oil sauce for the cooked pasta, broccoli, and pine nuts. The lemon and olive oil complement the broccoli, and the farfalle pasta is great at holding the sauce.</p> <p>Couldn't be much easier or more delicious—enjoy!</p> </div> <div class="recipe"> <p><b>Broccoli and Bowties</b></p> <blockquote><p>1 lb. dry farfalle pasta<br/> 2 cups broccoli florets<br/> 3 Tbsp. extra virgin olive oil<br/> 1 clove garlic, minced<br/> Juice and zest of 1 lemon<br/> 2 tsp. salt<br/> 1 tsp. pepper<br/> 1/4 cup toasted pine nuts</p></blockquote> <p>•Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to package directions, drain, and set aside.</p> <p>•In a medium saucepan, bring about 4 cups of water to a boil. Add the broccoli and cook about 2 minutes. Drain and set aside.</p> <p>•Place a small sauté pan over medium-low heat. Add the oil and garlic and sauté for 1 minute. Remove from heat and add the lemon juice, zest, salt, and pepper.</p> <p>•In a large mixing bowl, combine the cooked pasta, broccoli, lemon-olive oil sauce, and toasted pine nuts. Toss until well coated and season with additional salt and pepper if desired.</p> <p><em>Makes 8 servings</em></p> </div> </body> ]]></description> <link>http://blog.vegcooking.com/2009/04/broccoli_and_bowties.php</link> <guid>http://blog.vegcooking.com/2009/04/broccoli_and_bowties.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Recipe Index</category> <category domain="http://www.sixapart.com/ns/types#tag">broccoli</category> <category domain="http://www.sixapart.com/ns/types#tag">easy</category> <category domain="http://www.sixapart.com/ns/types#tag">healthy</category> <category domain="http://www.sixapart.com/ns/types#tag">pasta</category> <pubDate>Mon, 13 Apr 2009 17:54:21 -0500</pubDate> </item> <item> <title>Easy Easter Brunch Menu</title> <description><![CDATA[<body><div class="article"><p>For me, the days of eating a basket full of candy for breakfast have come and gone. On Easter morning, I'll have a piece or two of <a href="http://www.peta.org/accidentallyVegan/VeganShoppingQS-Snacks.asp?Category=Snacks">vegan candy</a>, but after that, I'll indulge in a decadent, yet easy brunch to celebrate the holiday with family.</p> <p>This may not sound as exciting as a sickening amount of <a href="https://www.petacatalog.org/prodinfo.asp?number=VF131">chocolate and other candies</a>, but it can be. Here are some Easter brunch menu suggestions to help you create a savory and sweet holiday meal that is anything but boring.</p> <p><b>Savory:</b></p> <blockquote><p>•<a href="http://www.vegcooking.com/recipeshow.asp?RequestID=1274&Search=potato+pancakes">Garlic-Potato Crostini</a></p> <p>•<a href="http://www.vegcooking.com/recipeshow.asp?RequestID=327&Search=easter+pie">Italian Easter Pie</a></p> <p>•<a href="http://www.vegcooking.com/recipeshow.asp?RequestID=348">'Bacon,' Potato, and Green-Onion Frittata</a></p></blockquote> <p><b>Sweet:</b></p> <blockquote><p>•<a href="http://www.vegcooking.com/recipeshow.asp?RequestID=328&Search=babka">Babka (Polish Easter Bread)</a></p> <p>•<a href="http://www.vegcooking.com/recipeshow.asp?RequestID=973">Caramel-Apple French Toast</a></p> <p>•<a href="http://www.vegcooking.com/easter05.asp">Apple-Walnut Cake</a></p></blockquote> <p>Happy holidays!</p> </div> <style>  </style> </body> ]]></description> <link>http://blog.vegcooking.com/2009/04/easy_easter_brunch_menu.php</link> <guid>http://blog.vegcooking.com/2009/04/easy_easter_brunch_menu.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Holiday/Seasonal</category> <category domain="http://www.sixapart.com/ns/types#tag">brunch</category> <category domain="http://www.sixapart.com/ns/types#tag">easter</category> <category domain="http://www.sixapart.com/ns/types#tag">menu</category> <pubDate>Wed, 08 Apr 2009 14:11:25 -0500</pubDate> </item> <item> <title>White-Wine Cream Sauce With Spinach and Pasta</title> <description><![CDATA[<body><div class="article"><p>Mexican, Japanese, Thai, and Indian are just a few cuisines of the world that are easy to veganize. But veganizing French cuisine? Not so easy. This weekend, after flipping through Jacques Pepin's <i>Complete Techniques</i>, I decided to give it a go.</p> <p>My experiment wasn't a straight veganization. Instead, I like to think that my sauce was simply inspired by Jacques' instructions for beurre blanc and béchamel sauces—but mine is a combination of white wine, onion, garlic, margarine, and flour. To balance out the very rich sauce that I had created, I added a few handfuls of steamed spinach and cooked pasta to create a complete meal.</p> <p><table align="center"><caption align="bottom"><font size="1">White-Wine Cream Sauce With Spinach and Pasta</font></caption><tr><td><img alt="White-Wine_Cream_Sauce_With_Spinach_Pasta" src="http://blog.vegcooking.com/white_wine_spinach_pasta1.jpg" title="White-Wine Cream Sauce With Spinach and Pasta" class="greypic" width="350" height="446"/></td></tr></table></p> <p>Creating a delicious French sauce wasn't as hard as I thought it would be. In fact, it was quite simple. The key is to be creative and not too strict about sticking to the traditional versions of recipes.</p> <p>Enjoy!</p> </div> <div class="recipe"> <p><b>White-Wine Cream Sauce With Spinach and Pasta</b></p> <blockquote><p>1 Tbsp. olive oil<br/> 1/4 white onion, diced<br/> 2 cloves garlic, minced<br/> 1/2 cup white wine<br/> 1/2 cup water (or more, if desired)<br/> 1 Tbsp. vegan margarine<br/> 1 Tbsp. flour<br/> 1/2 tsp. salt<br/> 1/2 tsp. pepper<br/> 1/2 cup cooked spinach<br/> 4 cups pasta, cooked</p></blockquote> <p>•In a medium sauce pan over low heat, add the olive oil, onion, and garlic. Cook until the onions are soft, about 5 minutes.</p> <p>•Add the white wine and water then bring to a low simmer. Continue simmering for about 10 minutes.</p> <p>•Add the margarine and flour, stirring until completely combined and the sauce begins to thicken. If the sauce becomes too thick, add more water until you reach the desired consistency, then season with salt and pepper.</p> <p>•In a large mixing bowl, combine the spinach, pasta, and white-wine sauce, then toss until the pasta is completely coated.</p> <p><em>Makes 2 to 4 servings</em></p> </div> </body> ]]></description> <link>http://blog.vegcooking.com/2009/04/whitewine_cream_sauce_with_spi_1.php</link> <guid>http://blog.vegcooking.com/2009/04/whitewine_cream_sauce_with_spi_1.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Recipe Index</category> <category domain="http://www.sixapart.com/ns/types#tag">french</category> <category domain="http://www.sixapart.com/ns/types#tag">Jacques Pepin's</category> <category domain="http://www.sixapart.com/ns/types#tag">pasta</category> <pubDate>Mon, 06 Apr 2009 17:08:44 -0500</pubDate> </item> <item> <title>Win a 'Vegan Soul Kitchen' Cookbook! </title> <description><![CDATA[<body> <img alt="final-cover-site-242x300.jpg" src="http://blog.vegcooking.com/final-cover-site-242x300.jpg" class="greypic" width="200" height="248"/><div class="article"><p>It's no secret that I'm a Southerner who loves to indulge in soul food. It's often thought of as fried, fatty deliciousness that's nowhere near being good for you. Most of the time this is true, but it doesn't have to be, and <a href="http://www.bryant-terry.com" target="_blank">Chef Bryant Terry</a> is here to help you enjoy the healthier side of soul food.</p> <p>Last month, Terry released <a href="http://www.amazon.com/dp/ASIN/0738212288/?tag=petamall-20" target="_blank"><i>Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine</i></a>, which features 150 recipes inspired by African-American and Southern cooking (aka "soul food"). Unlike many stereotypical soul-food dishes, the recipes in <i>Vegan Soul Kitchen</i> call for healthy ingredients and use healthy cooking techniques, and they're still loaded with flavor.</p> <p><b>Now is your chance to win one of two free copies of this new cookbook!</b> Just leave a short comment below telling me about your favorite soul-food dish, and please keep it vegan-friendly. Two winners will be chosen at random.</p> <p>The contest ends on April 30, and we'll contact the winners by May 5. Be sure to read our <a href="http://www.peta.org/priv.asp">privacy policy</a> and <a href="http://www.peta.org/terms_conditions.asp">terms and conditions</a>, as you're agreeing to both by commenting. Good luck!</p> </div> <style>  </style> </body> ]]></description> <link>http://blog.vegcooking.com/2009/04/win_a_vegan_soul_kitchen_cookb.php</link> <guid>http://blog.vegcooking.com/2009/04/win_a_vegan_soul_kitchen_cookb.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Chefs</category> <category domain="http://www.sixapart.com/ns/types#category">Contests</category> <category domain="http://www.sixapart.com/ns/types#category">Cookbooks</category> <category domain="http://www.sixapart.com/ns/types#category">Featured Posts</category> <category domain="http://www.sixapart.com/ns/types#tag">Bryant Terry</category> <category domain="http://www.sixapart.com/ns/types#tag">contest</category> <category domain="http://www.sixapart.com/ns/types#tag">cookbook</category> <category domain="http://www.sixapart.com/ns/types#tag">soul food</category> <pubDate>Fri, 03 Apr 2009 16:29:59 -0500</pubDate> </item> <item> <title>Cheap Eats: Tofu-Ricotta Pasta </title> <description><![CDATA[<body><div class="article><p>I promise that <a href="http://blog.vegcooking.com/2009/03/perfect_tofu.php">I'm not obsessed with tofu</a>, it's just that when you're trying to eat on the cheap, tofu is a great protein option. This weekend, I purchased some 19-oz. packages of tofu (4 servings) for only $1.19 each at a national grocery chain. After <a href="http://blog.vegcooking.com/2009/03/perfect_tofu.php">pan-frying the first package</a> to use in an Asian-inspired dish and on an easy-to-make lunchtime salad, I decided to go a very different route with the second block of tofu.</p> <p><table align="center"><caption align="bottom"><font size="1">Tofu-Ricotta Pasta</font></caption><tr><td><img alt="Tofu-Ricotta_Pasta" src="http://blog.vegcooking.com/tofu_ricotta_pasta_.jpg" title="Tofu-Ricotta Pasta" class="greypic" width="389" height="487"/></td></tr></table></p> <p>Mashing tofu and adding a handful of ingredients such as lemon juice, basil, salt, and garlic leads to a tasty ricotta-style tofu. Many people use tofu ricotta on pizza or in <a href="http://veganyumyum.com/2006/12/mushroom-and-sundried-tomato-lasagna/" target="_blank">lasagne</a>, but I like to bake it with cooked pasta, such as penne, and plain store-bought marinara sauce.</p> <p>Let's seethe tofu cost $1.19, a box of pasta can be purchased for a dollar, and a decent jar of marinara sauce can be purchased for about $2.50. So, for less than 5 bucks, you can have a tasty and simple meal that can feed four. Enjoy!</p> </div> <div class="recipe"> <p><b>Tofu-Ricotta Pasta</b></p> <blockquote><p>1 lb. firm tofu, drained<br/> 1 Tbsp. lemon juice<br/> 2 tsp. dried basil<br/> 3/4 tsp. salt<br/> 1 clove garlic, minced, or 1/4 tsp. garlic powder<br/> 1 lb. cooked pasta<br/> 1 jar marinara sauce</p></blockquote> <p>•Preheat the oven to 350°F.</p> <p>•Place the tofu in a large mixing bowl and mash until the entire block is in medium-sized chunks.</p> <p>•Add the remaining ingredients, except for the pasta and sauce, and stir until just combined.</p> <p>•Pour the pasta into a casserole dish, top with the amount of marinara sauce desired, then cover with the tofu ricotta.</p> <p>•Bake for 15 to 20 minutes.</p> <p><em>Makes 4 servings</em></p> </div> </body> ]]></description> <link>http://blog.vegcooking.com/2009/04/cheap_eats_tofuricotta_pasta.php</link> <guid>http://blog.vegcooking.com/2009/04/cheap_eats_tofuricotta_pasta.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Quick and Easy Meals</category> <category domain="http://www.sixapart.com/ns/types#category">Recipe Index</category> <category domain="http://www.sixapart.com/ns/types#tag">budget</category> <category domain="http://www.sixapart.com/ns/types#tag">cheap</category> <category domain="http://www.sixapart.com/ns/types#tag">italian</category> <category domain="http://www.sixapart.com/ns/types#tag">pasta</category> <category domain="http://www.sixapart.com/ns/types#tag">tofu</category> <pubDate>Wed, 01 Apr 2009 14:28:58 -0500</pubDate> </item> <item> <title>Perfect Tofu</title> <description><![CDATA[<body><div class="article"><p>Tofu might seem unfamiliar to many new vegetarians and nonvegetarians, but the good news is that when properly prepared, tofu can be delicious. And by "properly," I mean cooking the tofu my favorite way—pan-frying it until it's golden and chewy.</p> <p><table align="center"><caption align="bottom"><font size="1">Perfect Tofu</font></caption><tr><td><img alt="Perfect_Tofu" src="http://blog.vegcooking.com/perfect_tofu.jpg" title="Perfect Tofu" class="greypic" width="400" height="294"/></td></tr></table></p> <p>To achieve this, you can freeze your tofu overnight, and let it thaw before cooking it for a short amount of time. But if you're not one for planning ahead, then your tofu must be cooked for a long time to reach the chewy stage. There's simply no way around it. I often see recipes that call for tofu to be cooked for just a few minutes, but if you do that, you'll probably be left with a very soft texture.</p> <p>The only other requirement for perfect tofu is to finish off the pan-fried soy protein with a splash of soy sauce. It's a great first layer of flavor that can easily be built upon.</p> <p>Enjoy!</p> </div> <div class="recipe"> <p><b>Pan-Fried Tofu</b></p> <blockquote><p>1 16-oz. pkg. firm tofu<br/> 2 Tbsp. vegetable oil<br/> 1 Tbsp. soy sauce<br/> 1 clove garlic, minced</p></blockquote> <p>•Remove the tofu from the packaging, drain, pat dry, and cut into 1/2-inch squares.</p> <p>•Place a medium sauté pan or wok over medium-high heat and add 2 tablespoonfuls of oil.</p> <p>•Add the tofu and cook until golden brown, about 15 minutes. Be sure to turn or toss often.</p> <p>•Once cooked, add the soy sauce, then toss to coat. Add the garlic and cook for 30 seconds, stirring often.</p> <p><em>Makes 4 servings</em></p> </div> </body> ]]></description> <link>http://blog.vegcooking.com/2009/03/perfect_tofu.php</link> <guid>http://blog.vegcooking.com/2009/03/perfect_tofu.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Quick and Easy Meals</category> <category domain="http://www.sixapart.com/ns/types#category">Recipe Index</category> <category domain="http://www.sixapart.com/ns/types#tag">tofu</category> <pubDate>Tue, 31 Mar 2009 18:07:30 -0500</pubDate> </item> <item> <title>Mini Strawberry 'Cheesecakes'</title> <description><![CDATA[<body><div class="article"><p>To wrap up my series on Ohio road-trip eats, I'll leave you with a delicious and adorable little dessert. The morning after eating at <a href="http://blog.vegcooking.com/2009/03/restaurant_review_dragonfly_ne.php">Dragonfly Neo-V</a> in Columbus, I made a stop at another one of the city's vegan-food businesses, <a href="http://www.pattycakeveganbakery.com" target="_blank">Pattycake Bakery</a>. There, I found this<a href="http://en.wikipedia.org/wiki/Raw_veganism" target="_blank"> raw</a>, individual-size strawberry cheesecake that is as delicious as it is cute.</p> <p><table align="center"><caption align="bottom"><font size="1">Mini Strawberry 'Cheesecakes'</font></caption><tr><td><img alt="Mini_Strawberry_'Cheesecakes'" src="http://blog.vegcooking.com/vegan_cheesecake_2.jpg" title="Mini Strawberry 'Cheesecakes'" class="greypic" width="376" height="333"/></td></tr></table></p> <p>If you're in the Columbus area, be sure to stop in for a cookie or muffin or one of Pattycake's other great desserts. And if you're not, no worries: According to the <a href="http://www.pattycakeveganbakery.com" target="_blank">Pattycake Web site</a>, online ordering is coming soon.</p> </div> <style>  </style> </body> ]]></description> <link>http://blog.vegcooking.com/2009/03/mini_strawberry_cheesecakes.php</link> <guid>http://blog.vegcooking.com/2009/03/mini_strawberry_cheesecakes.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Desserts</category> <category domain="http://www.sixapart.com/ns/types#category">Restaurants</category> <category domain="http://www.sixapart.com/ns/types#tag">cheesecake</category> <category domain="http://www.sixapart.com/ns/types#tag">Columbus</category> <category domain="http://www.sixapart.com/ns/types#tag">Ohio</category> <category domain="http://www.sixapart.com/ns/types#tag">Pattycake Vegan Bakery</category> <pubDate>Mon, 30 Mar 2009 23:12:20 -0500</pubDate> </item> <item> <title>Restaurant Review: Dragonfly Neo-V</title> <description><![CDATA[<body><div class="article"><p>I have long stalked the <a href="http://dragonflyneov.com/" target="_blank">Dragonfly Neo-V Web site</a> to read its seasonal menus and day dream about eating there. Almost immediately, the restaurant made its way onto my "places to eat" list, and unfortunately, it stayed there for many years. Last Friday, I was finally able to cross it off.</p> <p>After a nine-hour trip from Atlanta to Columbus—a pit stop on our way to Youngstown, Ohio—Justin and I rolled into Columbus for our first meal at Dragonfly Neo-V. Upon walking in the door, we were immediately greeted by a friendly and attentive staff who made the previous hour we spent in traffic disappear from our memories immediately.</p> <p><table align="center"><tr><td><img alt="amuse-bouche" src="http://blog.vegcooking.com/amuse_bouche.jpg" title="Amuse-Bouche" class="greypic" width="350" height="353"/></td></tr></table></p> <p>We selected our appetizer, hon shemeji mushrooms served calamari style, but before the plate arrived, we were surprised by an amuse-bouche from the chef—a bite of pasta that tasted of the sea and sesame.</p> <p><table align="center"><tr><td><img alt="mushroom_calamari" src="http://blog.vegcooking.com/calamari.jpg" title="Mushroom Calamari" class="greypic" width="350" height="362"/></td></tr></table></p> <p>The mushrooms arrived shortly after and were unlike any type I have tried before. They had a chewy texture that wasn't lost under the crunchy coating on the outside or the tomato stew that rested beneath the mushrooms. It's one of the most delicious appetizers I have ever tried.</p> <p><table align="center"><tr><td><img alt="risotto" src="http://blog.vegcooking.com/ristotto_2.jpg" title="Risotto" class="greypic" width="350" height="288"/></td></tr></table></p> <p>As we do in many restaurants, Justin and I ordered two entrées to share. One was the poached French trumpet mushroom risotto, which had a rich and intense flavor.</p> <p><table align="center"><tr><td><img alt="gnocchi" src="http://blog.vegcooking.com/gnocchi.jpg" title="Gnocchi" class="greypic" width="350" height="265"/></td></tr></table></p> <p>The other was handmade gnocchi served with barnier olives, confit garlic, roasted pepper, and a lentil purée. I wasn't blown away by the first bite of the gnocchi alone, but I quickly realized that I was eating it all wrong. Each bite needed a piece of every element on the plate in order to fully enjoy the dish.</p> <p><table align="center"><tr><td><img alt="empanadas" src="http://blog.vegcooking.com/empanadas.jpg" title="Empanadas" class="greypic" width="350" height="379"/></td></tr></table></p> <p>For dessert—because you can't skip dessert at a restaurant you've been waiting years to visit—we decided to share the apple empanadas, served with a side of apple sorbet and a lavender gimlet to wash it all down. The empanadas had one of the most perfect pastry crusts I have ever seen, and the tartness of the sorbet balanced out the cream sauce on the empanadas.</p> <p>Every dish we enjoyed at Dragonfly was spot on. The chef doesn't serve fussy or fancy. Instead, the focus is on cooking natural ingredients (and seasoning them) perfectly and layering flavors to create a more complex dish. I now realize it's a shame that I've waited years to visit this restaurant, and I hope it won't be many years before I return.</p> <p>If you won't be in the Columbus area any time soon, then check out <a href="http://dragonflyneov.com/" target="_blank">DragonFlyNeoV.com</a> to learn more about the restaurant's cookbook. According to the site, it will be out next year.</p> </div> <style>  </style> </body>]]></description> <link>http://blog.vegcooking.com/2009/03/restaurant_review_dragonfly_ne.php</link> <guid>http://blog.vegcooking.com/2009/03/restaurant_review_dragonfly_ne.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Restaurants</category> <category domain="http://www.sixapart.com/ns/types#tag">columbus</category> <category domain="http://www.sixapart.com/ns/types#tag">dragonfly neo-v</category> <category domain="http://www.sixapart.com/ns/types#tag">ohio</category> <category domain="http://www.sixapart.com/ns/types#tag">vegan restaurant</category> <pubDate>Wed, 25 Mar 2009 14:32:56 -0500</pubDate> </item> <item> <title>When Rock Stars Open Restaurants</title> <description><![CDATA[<body><div class="article"><p>Restaurants opened by celebrities aren't exactly a rarity these days, and with the glamorization of the food-service industry, it's not surprising. Many chefs are now full-blown celebrities who have their own television shows, complete lines of merch, and obsessive fans. With the blurred lines between chef and superstar, it only makes sense that the door opens the other way, too, and that singers and actors have been able to dip into the restaurant business. Puffy, Usher, Ashton Kutcher, Bruce Willis, Britney Spears, and Justin Timberlake, just to name a few, have all dabbled in restaurant ownership. Sure, some have been less successful than others, but they have all tried.</p> <p>Chrissie Hynde of the Pretenders is yet another musician to try her hand in the restaurant business. She recently opened the Italian-vegan eatery <a href="http://www.thevegiterranean.com" target="_blank">The VegiTerranean</a> in Akron, Ohio, and I planned a recent road trip through the Buckeye State to include a stop at Chrissie's new restaurant (and a few other spots in the surprisingly vegan-friendly state, but more on those later).</p> <p>Before you even walk in the door, you can tell that VegiTerranean isn't your stereotypical vegan restaurant. The floor-to-ceiling windows exposed a modern and sleek, yet comfortable, interior. And the food was just as impressive.</p> <p><table align="center"><caption align="bottom"><font size="1">Risotto Stuffed Banana Peppers</font></caption><tr><td><img alt="risotto_stuffed_banana_peppers" src="http://blog.vegcooking.com/risotto_stuffed_banana_peppers.jpg" title="Risotto Stuffed Banana Peppers" class="greypic" width="400" height="499"/></td></tr></table></p> <p>To start off our lunch, my husband and I ordered hot Italian banana peppers filled with fresh herb risotto and soy mozzarella, which is topped with a fresh basil lime sauce. They were the largest banana peppers I've ever seen and some of the spiciest.</p> <p><table align="center"><caption align="bottom"><font size="1">Vegan Caesar Salad</font></caption><tr><td><img alt="vegan_caesar" src="http://blog.vegcooking.com/vegan_caesar.jpg" title="Vegan Caesar Salad" class="greypic" width="400" height="309"/></td></tr></table></p> <p>For my entrée, I ordered the classic vegan Caesar salad topped with caper berries, smoked dulse, house-made croutons, and rawmesan, and I added grilled vegan chicken. The smoked dulse adds a depth that is normally lacking in vegan Caesar salads.</p> <p><table align="center"><caption align="bottom"><font size="1">Eggplant and Spinach Muffuletta</font></caption><tr><td><img alt="eggplant_olive_muffuletta" src="http://blog.vegcooking.com/eggplant_olive_muffeletta.jpg" title="Eggplant and Spinach Muffuletta" class="greypic" width="400" height="292"/></td></tr></table></p> <p>Justin had a hard time choosing between the many delicious sandwiches but finally settled on the roasted eggplant and spinach muffuletta, which is served with a Tuscan cole slaw. I know these items sound like typical lunch fare, and in a way they are, but what sets The VegiTerranean apart is that it takes common Italian-inspired dishes and prepare them very, very well. Surprisingly well.</p> <p>You may not see Chrissie at the restaurant—I didn't—but if you're ever in the Akron area, I suggest popping into <a href="http://www.thevegiterranean.com" target="_blank">The VegiTerranean</a> for a delicious lunch or dinner.</p> </div> <style>  </style> </body> ]]></description> <link>http://blog.vegcooking.com/2009/03/when_rock_stars_open_restauran.php</link> <guid>http://blog.vegcooking.com/2009/03/when_rock_stars_open_restauran.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Restaurants</category> <category domain="http://www.sixapart.com/ns/types#tag">akron</category> <category domain="http://www.sixapart.com/ns/types#tag">chrissie hynde</category> <category domain="http://www.sixapart.com/ns/types#tag">ohio</category> <category domain="http://www.sixapart.com/ns/types#tag">the pretenders</category> <category domain="http://www.sixapart.com/ns/types#tag">the vegiterranean</category> <pubDate>Tue, 24 Mar 2009 23:43:21 -0500</pubDate> </item> <item> <title>The Secrets of Successful Food Blogging</title> <description><![CDATA[<body><div class="article"><p>At SXSW, you'll find big-name CEOs, musicians, geek gods, and writers for some of the most well-known food blogs in the country. On the last day of the <a href="http://sxsw.com/interactive">interactive portion of SXSW</a> (aka spring break for geeks), I attended a panel titled, "The Secrets of Successful Food Blogging," moderated by Rachel Kramer Bussel of <a href="http://cupcakestakethecake.blogspot.com/">Cupcakes Take the Cake</a>. The panelists were Zach Brooks of <a href="http://midtownlunch.com/">Midtown Lunch</a>, Cathy Erway of <a href="http://noteatingoutinny.com/">Not Eating Out in New York</a>, Kalyn Denny of <a href="http://kalynskitchen.blogspot.com/">Kalyn's Kitchen</a>, and Addie Broyles of <a href="http://www.austin360.com/blogs/content/shared-gen/blogs/austin/food2/">Relish Austin</a>. <p>I (and what seemed to be about 75 percent of the audience) was hoping to take away a few nuggets of invaluable wisdom that would make this blog much, much better than it is. For me, this didn't happen.</p> <p>The diverse group of bloggers presented a very informative and fun look at how to start writing your own food blog. Kalyn stressed the importance of quality over quantity, saying that she never posts disaster recipes. Instead, she only posts the highest-quality recipes and pictures about three times per week. On the other hand, Cathy of Not Eating Out in New York said that, like me, she doesn't mind posting "disaster in the kitchen" recipes, and Zach of Midtown Lunch said that he posts five to six times per day! </p> <p>The bloggers also covered the importance of <a href="http://en.wikipedia.org/wiki/Search_engine_optimization">SEO</a> (search engine optimization) and expressed their differing opinions on how many ads are too many. If you've never written a food blog (or any blog, for that matter), these are very helpful hints to get you started. The problem is that I started writing this blog over a year and a half ago and was hoping for something a little more advanced. </p> <p>Toward the end of the hour-long panel, I started to realize that the real secret to successful food blogging isn't to "use this lens" or "write about food news, not recipes!" There are no advanced tips that everyone except me knows. Instead, the real secret is something that every panelist mentioned and something that I already know: Practice makes perfect. </p> <p>To learn more about the panelists, please visit: </p> <blockquote><p>• <a href="http://cupcakestakethecake.blogspot.com/"> Cupcakes Take the Cake</a></p> <p>• <a href="http://noteatingoutinny.com/">Not Eating Out in New York</a></p> <p>• <a href="http://midtownlunch.com/">Midtown Lunch</a></p> <p>• <a href=" http://kalynskitchen.blogspot.com/">Kalyn's Kitchen</a></P> <p>• <a href="http://www.austin360.com/blogs/content/shared-gen/blogs/austin/food2/"> Relish Austin </a></p></blockquote> </div> <style>  </style> </body> ]]></description> <link>http://blog.vegcooking.com/2009/03/the_secrets_of_successful_food.php</link> <guid>http://blog.vegcooking.com/2009/03/the_secrets_of_successful_food.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Other</category> <category domain="http://www.sixapart.com/ns/types#tag">food blogging</category> <category domain="http://www.sixapart.com/ns/types#tag">SXSW interactive</category> <category domain="http://www.sixapart.com/ns/types#tag">tips and tricks</category> <pubDate>Fri, 20 Mar 2009 13:48:28 -0500</pubDate> </item> <item> <title>Irish Colcannon</title> <description><![CDATA[<body><div class="article"><p> Last week, I couldn't decide between having my St. Patrick's Day food consist of Irish dishes or just food that's green. Well, I chose the Irish recipes. Green tofu, tempeh, and seitan might scare somebody.</p> <p><table align="center"><caption align="bottom"><font size="1">Irish Colcannon</font></caption><tr><td><img alt="Colcannon.jpg" src="http://blog.vegcooking.com/colcannon2.jpg" title="Irish Colcannon" class="greypic" width="350" height="466"/></td></tr></table></p> <p> To celebrate St. Paddy's (thanks, Paul), I made colcannon, which is a traditional Irish potatoes-and-greens dish, for the first time. Think mashed potatoes with extra ingredients such as greens—some recipes use cabbage while others use kale—and leeks. So not only is it very Irish, it's also naturally green. </p> <p>Happy St. Patrick's Day!</p> </div> <div class="recipe"> <p><b> Irish Colcannon</b></p> <blockquote><p> Salted water<br/> 1 lb. greens (try cabbage or kale)<br/> 2 lbs. potatoes, scrubbed and sliced<br/> 2 leeks, sliced<br/> 1 cup soy milk<br/> 1/2 tsp. mace<br/> Sea salt and black pepper, to taste<br/> 2 garlic cloves, minced<br/> 1/2 cup vegan margarine (try Earth Balance brand) <br></p></blockquote> <p>• Fill a medium pot with the salted water and bring to a boil over medium-high heat. Add the cabbage and cook for 15 minutes, until tender. Drain and roughly chop. Set aside.</p> <p>• While the cabbage is cooking, add the potatoes to a pot, cover with water and cook over medium-high heat for 30 minutes, until tender. Drain and set aside.</p> <p>• Add the leeks to a saucepan and cover with the soy milk. Cook over medium heat and bring close to a boil. Lower the heat and simmer until tender. Set aside.</p> <p>• Mash the potatoes with the mace, salt, pepper, and garlic. Add the soy milk-leeks mixture, keeping the leeks intact. Add more soy milk as needed to make smooth. Add the cabbage and margarine.</p> <p>• Place in a casserole dish and broil for 2 to 5 minutes, until browned. </p> <p><em>Makes 6 servings</em></p> </div> </body> ]]></description> <link>http://blog.vegcooking.com/2009/03/irish_colcannon_1.php</link> <guid>http://blog.vegcooking.com/2009/03/irish_colcannon_1.php</guid> <category domain="http://www.sixapart.com/ns/types#category">Holiday/Seasonal</category> <category domain="http://www.sixapart.com/ns/types#category">Recipe Index</category> <pubDate>Tue, 17 Mar 2009 14:49:02 -0500</pubDate> </item> </channel> </rss>