Cooking With Compassion Over Killing

Pine Nut And Basil Seared Gardein "Chicken" Over A Bed Of Brown Basmati Rice And Gingered Kale

     I'm a fan of crusting things. It's just an excellent idea to put a little oompf into your entree. This recipe comes from Tal Ronnen's The Conscious Cook. I've looked over his cookbook at the bookstore, but it's mainly ways to fancy up gardein so I've never bought it. One of my favorite animal rights group, Compassion Over Killing, posted the above recipe in their Winter 2010 magazine (scroll down to page 13 for the recipe) so I decided to try it. Overall, I wasn't that impressed. The Gardein kept falling apart and the pine nut mixture didn't add that much more flavor than standard bread crumbs. Not to mention that pine nuts aren't cheap something like $20 a pound for organic ones at Whole Foods.

Roasting The Pine Nuts

 

     Next time I think I would just roughly chop up the nuts, kinda like the macadamia crusted tofu from 30 Minute Vegan. The Kale was excellent; the ginger adds just a nice spice to the amazing green, but like most things involving ginger I would double the ginger called for. It was also featured in this post so I'll keep it short.

 Compassion Over Killing 

     From undercover investigations to vegan outreach, Compassion Over Killing is one of, if not my favorite animal rights organization. They realize that more animals die from food production than any other animal abuse industry so they target animal agribusiness. Not only that but they work to get more vegan options at both local restaurants and national ones. Currently, they have a campaign to get Dunking Donuts to start offering a vegan donut and asking Subway to carry Tofuerky slices. How cool would those be! But really what makes me love COK is their award winning commercials promoting a vegetarian lifestyle. I remember when I first moved out here, I saw one on MTV and the next day wrote a big check (for a student) to continue the campaign. Here is one of their commercials and if you want to help the campaign, check it out here, just choose the pro veg ads in the program drop down box.

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Desserts in the Deseret: Cakewalk Baking Company and Grocery

Cookie, Peanut and Jimmie Chocolate-Coated Caramel Apple

     If there was ever a perfect example to buy local; it would be Cakewalk Baking Company and Grocery. Walk inside and find the photos from Vegan Athletes events, which the owner, Kelly Green, is the mastermind behind, or the pictures of rescued animals she sponsors from Ching Farm Sanctuary. She delivered a cake that helped stop a planned training exercise on cats at a local hospital.  There was a new vegans potluck to help people who wanted to make the transition to become vegan for the New Year. Not to mention that's she been behind some of the best fundraisers I've been to; a pizza party to help with court costs for jailed local animal rights activists and a Star Wars themed event for Haiti (complete with a cotton candy machine!). It's clear Kelly and Cakewalk are an asset to the community, and I still haven't mentioned how good the desserts are. ***UPDATE*** Cakewalk has been nominated for the best vegan bakery in the country in Veg News' 2011 Veggie Awards. Please vote for them and be entered for great prizes, like a vegan cruise! Vote HERE until 8/31.

 Xmas Tree Marshmallow Treat

     Well, besides the good deeds, Cakewalk is THE BEST bakery West of the Mississippi. (In case you're wondering, East of the Mississippi goes to Vegan Treats.) The secret is out too. Cakewalk just won best "desserts and sweets" in . Her treats have been featured in Vegnews, Vegetarian Journal, KUTV (2News), and the already mentioned, City Weekly. I'm sure I'm leaving some out, but I'll just let the pictures I've collected speak the rest, though I don't remember the exact names.
     The best bet is to friend them on facebook to get the scoop on what treats are in. Just one more secret, Cakewalk really shines on holidays. She puts together gift boxes as well as special treats, like the xmas tree marshmallow treat above. Oh, and you're in luck. There is an Easter Gift Box that I'll post below, but hurry orders and prepayment need to be in by Monday April 18. She will ship them, too. For those of you outside the Beehive State, there is a list of places that stock Cakewalk treats. From Vegan Essentials to Food Fight, you can get a tasty treat with a click of the mouse (and a credit card).

     Oh, one last thing. Cakewalk was the victim of two robberies so the community is rallying to help replace stolen items. It's a bar quiz called Geeks Who Drink on May 3rd at A Bar Name Sue. If you can't make it consider going in for a treat or order a gift box. here is the facebook event and flyer.

Soy Nog Ice Cream

     I'm not going to say much about the pictures other than to say all were delcious, but this one deserves special mention. Not only does Cakewalk have excellent desserts, but they also, wait for it, have a soft serve ice cream machine. The flavors vary so check which one is in. Oh, they just got a new milkshake machine in. I had a cupcake milkshake that rocked my socks off. I've also had a butterfinger milkshake for my birthday. They do root beer floats, sundaes and I think banana splits. Just be sure to ask for JIMMIES, not sprinkles. Oh, about the picture this was one of the best ice creams I've ever had (Right behind the cake batter ice cream from Lula's Sweet Apothecary. I'll be posting my version shortly.) Let's hope they make some for summer.

Chocolate Covered Dillo

     That's right. Twinkies just like when you were a kid. They come in naked (plain), chocolate coated, raspberry, and ding dillos (chocolate cake with chocolate coating). She's done some other flavors depending on the holiday, so be sure to check in. I used to think that was my favorite dessert until I met the eclair, which is one of the best vegan desserts I've had in my life. I've transported them across state lines to bring them to friends. Not matter what be sure to try an eclair. I think I've eaten them too quick to get a photo so you'll have to use your imagination.

Mexican Chocolate Cupcake with Chocolate Mousse Filling

Creme Puff

King Cake

Triple Layer Cake with Lemon and Raspberry Layers (THE BEST cake I've ever had)

Lemon Filled Snowball Cupcake

Lemon Buttercream Confetti Cupcake with JIMMIES

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Rocking The Shamrock Shake.

Shamrock Shake For One

     Okay, I've mentioned these several times and each time I get a blank stare. I remember these shakes from being a little kid and thinking McDonald's was good food. These are limited edition shakes that would only appear on St. Patrick's Day. Maybe I just have a sweet tooth, but I remember most awesome desserts. So when I saw this recipe, I had childhood memories dance in my head. The recipe is excellent. The only trouble is that I was the only excited for one. Am I the only person who likes mint? 

     The recipe comes from  www.vegalicious.org, but since I had to reduce the recipe for just myself, I'll post for those fraction challenged, like myself. Shamrock shake for one: take two parts shamrocks to one leprechaun and then blend. viola! okay, now for the real recipe:

Vegan Shamrock Shake For One

Ingredients:

1 1/2 cups of vegan vanilla ice cream ( I used So Delicious Creamy Vanilla)
1/2 cup + 6 tablespoons vanilla soymilk (I used Whole Foods 365, made from U.S. grown soy!)
1 teaspoon peppermint extract (I used Simply Organic)
1 teaspoon agave nectar (or organic fair trade sugar, I just happened to have agave)
soy whipped topping (I used  Soyatoo)
3-4 drops of green food coloring (optional, but not really because everyone knows green tastes better)
mint leaves for garnish (optional)

combine ingredients, except the soy whipped topping and mint leaves, and then blend. top with soy whipped cream, sprinkle colored green sugar and two mint leaves. enjoy! 

     I think I would make this again, but maybe lessen the soymilk because I like my shakes thick. Let me know what you think.

Ingredients

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Four Course Valentine's Dinner

Main Course: Brown Rice and Mushroom  Stuffed Tofu Smothered in a Mushroom-Tofu Gravy

     With the snowboarding season more than halfway done, I've been really busy trying to hit triple digits this year. The procession of storms hasn't helped, either. I'm on day 69, so just 33 more days and I'll reach my goal. But stayed tuned, I've also been busy doing restaurant and product reviews, not to mention a HUGE backlog of photos to upload. So here's one from my Valentine's dinner. I checked the local restaurants and wasn't impressed with the menu (fresh linguine) so I decided to make my own dinner. It was a lot of work and took nearly the entire day. It gave me a lot of respect for my mom and all the hard work she put into meals, especially around Thanksgiving.

First Course: Spinach, Beet, and Orange Salad with Ginger-Agave Dressing

     This recipe comes from The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD of The Physician's Committee for Responsible Medicine, an excellent organization who promotes a plant-based diet for health reasons. I'll be honest, I was a bit skeptical, which is why I borrowed the book from the library. Barnard promotes a low-fat vegan diet as key to improving one's health. Low-fat and vegan don't seem to mix for me, but Barnard and co-author Robyn Webb's recipes are so amazing that you wouldn't know the difference. The dressing for this salad doesn't have any oil, but it's not missing an ounce of flavor. I also never cooked beets before and, boy, are they a lot of work. Well, time really. It took about an hour and a half to cook the beets, but the results were worth it. Generally, I tend to lean on the boring side of salads with lettuce, carrots and dressing. This recipe showed me I could add fruit. I would make this salad a staple, but maybe switch out the baby spinach for a spring mix or 50/50 mix.

Second Course: Very Gingery Pear and Sweet Potato Soup

     Another great recipe from The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great. This recipe uses three types of ginger: powdered, candied and fresh. I love ginger, but it was too much for the special one. I would definitely make this again, but I would leave the peels on the sweet potatoes and pears since I used organic varieties. The soup might not be as smooth, but I think I would still be great. Plus, the prep time would be even less! The recipe made a lot so I had enough left over for a warm treat when I got off the hill.

Third Course: Main Course: Brown Rice and Mushroom Dressing Stuffed Tofu

     Here is a picture of the stuffed tofu before baking. The recipe is from fatfreevegan.com. I've had this on my favorites for a while and I thought it would be an excellent centerpiece. I just didn't realize the amount of time it would take since you have to make the stuffing and the dressing. However, the end results were worth it. It kinda had a Thanksgiving feel to it, so perhaps I would try this again for a different holiday.

 Stuffing Tofu

      Before you can stuff tofu, you need to hollow it out. Fatfree Vegan has an excellent step-by step instructions that were easy to follow. It was fun and might open up the possibilities for future creations.She recommends Asian tofu, but homemade tofu would be perfect for this recipe.

Brown Rice and Mushroom Stuffing

     This is the brown rice and mushroom stuffing that went into the tofu. First, it was cooked like traditional rice. Then, it went into the tofu. The leftover rice was then baked to be spooned around the tofu. The first part took a lot longer then the recipe called for. I think I had too much moisture in the sauce pot or too low heat. It's been a while since I cooked rice in a pot so I'm not sure. Next time, I would just put it in the rice cooker.

Tofu-Mushroom Gravy 

    Gravy is a godsend. I'm always looking for a better gravy. Not just for mashed potatoes, but biscuits and gravy, too. Well, lots of other uses. With the pieces of tofu and mushrooms, this was a hearty gravy. Smothering the tofu and stuffing with the gravy really made the dish come together.

Jalapeno Cornbread Biscuits

      The special one loves cornbread so I thought this would go excellent with the main course. The recipe comes from Vegan Brunch: Homestyle Recipes Worth Waking Up For. The only problem is that I left them on the counter when I served the main course. These were excellent, but I would leave in the jalapeno seeds to give them more of a kick. I bet these would be outstanding with the smoked almond gravy from Vegan Brunch.

Fourth Course: Green Tea Ice Cream 

     This recipe comes from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love. I found green tea powder in the Asian market and it's not cheap. This recipe uses three tablespoons, about half of the container. The flavor is really intense like licking green tea leaves, but I think I would halve the amount of green tea powder for future batches.

Bebida: Mumm Napa Brut Prestige 

      I don't know much about wine and champagne. So I rely on the experts. When I saw Mumm Napa in the liquor store along with a high rating ( #48 Wine Spectator Top 100 of 2010 and 92 Points in Wine Enthusiast), I decided to give it a whirl. I'm not sure, I paired it perfectly. Regardless, it was excellent and put an exclamation point on the evening. I would recommend it. Plus, it comes from Napa Valley, a definite perk.

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Show Review: Public Enemy/ Karl Denson's Tiny Universe/ Chali 2na

Public Enemy Live at The Depot

Photo by David Berg

     Public Enemy are an anachronism. They call back to an an era when hip-hop music was political. Long before sex euphemisms about lollipops and candy shops filled the airwaves, Public Enemy tackled social and political problems with anthems such as "Fight The Power" and "911 is a Joke". On February 18th, they returned to The Depot to bring back their message and return hip-hop to its glory days. Or maybe it was just a victory lap after celebrating their 23 year anniversary?

     Opening up the show was Chali 2na of Jurassic 5 fame, along with the backing band, The House of Vibe All-Stars, which included Philip "Fish" Fischer of Fishbone fame on drums wearing a Dead Kennedys shirt. "We came to celebrate hip-hop," Chali said. "We want this to be more of a backyard party, not a show." It's something he took serious as he asked the crowd to introduce themselves to the person next to them, like a peace offering at a church. The song "Don't Stop" off his solo release "Fish Outta Water" had the crowd taking a few steps to the right and then back to the left like an hip-hop version of the electric slide. Chali then broke into the more well-known songs from his Jurassic 5 days. "Hold on to this feelin', Freedom," Chali sang as he launched into "Freedom" from 2002's "Power In Numbers" and then went into "Quality Control", complete with a Michael Jackson interlude, sung by House of Vibe leader Anthony Brewster. Switching gears, Chali led back into his solo work for "Graff Time", a song that explains how he got into hip-hop, not through music but graff writing. Chali had the crowd moving, shaking and waving their hands and the crowd responded with a several minute applause that seemed to humble Chali.

    Having never heard of Karl Denson's Tiny Universe, I wasn't sure what to expect. Chali introduced the group and then the six piece group went into "Freedom" from 2002's "The Bridge". Denson's universe is a funkied one filled with trumpets and saxophones taking center stage. Unfamiliar with the material, I couldn't tell if he was playing extended versions of the songs, but most of the songs broke into the 10 minute range. During the song, Denson would sometimes switch out the saxophone to sing a verse, play the flute or a hand percussion instrument. He was an interesting spectacle. Whatever he was doing he got the crowd dancing and moving. It was a constant assault with just a few brief pauses that lasted for almost an hour and a half.

     As Karl Denson left the stage, anticipation was building for the hip-hop legends. At 11:40 an announcement was made that Public Enemy was in the building. The show should start in 15 minutes. It took about 50 more minutes before Public Enemy took the stage. In between, a weak hype man kept hocking the Public Enemy comic books and shirts in the back with an annoying refrain of "aight" after almost everything he said. I'm not sure if he was buying time or if this was a case of legends becoming divas since not much was said for the late start time. The crowds anticpation seemed not only to wither away but the crowd seemed to thin out considerably.

     The S1W came out in army fatigues and did a choreographed routine and then stayed relatively still the rest of the show. Chuck D and Flava Flav followed the S1W and the crowd seemed to forget the wait. After just one song, Flava Flav broke into a monologue thanking the Public Enemy fans as well as supporting his second job reality television, which he boasted that he was "the reality star of the decade". It seemed odd and out of place. Something that plagued the show. Despite having a shorter set since of the late start time, Public Enemy went along with more of these long monologues, band introductions, Flava Flav drum and bass solo. Hell, they even brought a local rapper on stage for a song. Oh and a kid to say, "Don't Believe The Hype" because he has a Public Enemy cassette tape. It seemed like it would be a great show, if only they had more time or didn't have any openers. In the end they played most of their hits, but about an hour in they had to resort to what Chuck D called the two-minute drill or the greatest hits medley. The crowd seemed to thin out as the night wore on and was about a third full by the time Public Enemy left the stage or rather stopped playing music. Flava Flav took the stage to give a speech condemning racism and separatism. Urging people to make the peace sign if they really meant it. It was a refreshing way to end the night, but I can't help feeling that this was a victory lap. The crown is still waiting to be passed or reclaimed.

Chali 2na's "International"

 Karl Denson's Tiny Universe "The Rebel"

Public Enemy's "Fight The Power"

 

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Equator Action

Mango Slaw Over Broiled Tofu Fillets And Pineapple Fried Rice

     Unlike most people, I have no problem with winter. I guess it's my love for snow, but I decided to bring the Equator closer to my kitchen anyway. I bought a used copy of this cookbook, The Tropical Vegan, months ago from amazon. I recently realized it was just collecting dust so I started to flip through it. I've always wanted to make fried rice. The grilled tofu with mango slaw seemed like a perfect match, except that I don't have a grill. Doh!

 Pineapple Fried Rice

      Wow. I never realized how much work something as seemingly simple as fried rice is. Not to mention the rice, which I made the night before. The recipe has three different times where bunches of stuff are added, just a few minutes apart. I took all the separate ingredients and combined them in three different bowls so I could pay more attention to the cooking. This is when a prep chef would come in handy. What really makes this recipe is the pineapple (of course) and the raisins. The first time I had this I thought it was great, but not so much the second day. Still, a decent way to make rice more interesting and more time consuming to make. Oh and since white rice makes me feel naughty I used brown basmati.

Broiled Tofu 

      Not exactly the most appealing name, but since I live in an apartment and can't have a grill this will suffice. This was a relatively easy way to make tofu. The marinade just requires toasted sesame oil, soy sauce and black pepper. I left it on overnight. The results were pretty good, but the texture isn't what most people think of tofu. It was more buttery than firm. For a more familiar version, maybe try freezing the tofu. I happened to like the texture. It reminded me of the Spice Roasted Tofu Fillets from my favorite restaurant, Horizons. Follow the first link for the recipe.

Mango Slaw

 

     What really made the tofu dish shine was the mango slaw. I wanted to use fresh mango, but they didn't seem to be cooperating with me when I buy them. Does anyone know any secrets to mango buying? This was the star of the entree. I would make this again to top tempeh, tofu, and seitan with it. The chili sauce even gives a nice heat to it. The slaw isn't really thick so on the second day so I tried adding some cornstarch. It coated the tofu nicely, but I think I like it as is. I even had some leftover that I just poured over some leftover brown rice and it was excellent.

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Vegan Brunch: A Love Affair

Banana Rabanada (Brazilian French Toast)

     I love the idea of brunch. Laying in bed with someone special, and saying, "Opps. We missed breakfast. How about we combine breakfast and lunch together?" And thus brunch was born. I can't think of a better guide to understanding and mastering the two meals in one than Isa's Vegan Brunch: Homestyle Recipes Worth Waking Up For. It's simply one of the easiest and tastiest cookbooks out there. Everything in this post was made from her cookbook. Since I love French Toast, I decided to head south to Brazil to tackle the Bananna Rabanada. That's Brazilian French Toast for you gringos out there. I also paired it with tofu scramble and roasted garlic potatoes, but since I don't like the taste of maple syrup on my scramble, I used two plates. Don't worry, I have a dishwasher.

Banana Rabanada

 

     As long as I've been vegan, I've been making the French Toast from The New Farm Vegetarian Cookbook. I've made it for so long I've memorized the recipe and it's about the only recipe I don't measure for. It's my specialty. Well, it was. This recipe might take the crown. Not to mention it's so easy with blended soymilk and bananas. The hardest part of this recipe is letting a baguette go stale to use in the recipe. But fret not Isa gives a suggestion if you've just come from the bakery. A trick for this recipe is something my mom taught me for making banana bread. Let the bananas get brown/black on the outside before you use them. If your friends come over and they give you the eyes because your bananas look disgusting, chances are they are ready. Thanks for the tip, mom! The recipe really comes together with the mix of cocoa powder and cinnamon that is sprinkled on top.  (Try to use fair trade certified, the farmers will thank you.) 

Tofu Scramble

 

     Remember those tofu scramble packets Fanatistic Foods used to sell? I used to think that was the only way to make it. Luckily, I got wiser. I've tried lots of tofu scramble recipes and even prepared versions from restaurants, but this is hands down the best tofu scramble I've had. Again, it's simple. Basically, tofu, spices and the magical pixie dust aka nutritional yeast. Isa really killed it with this recipe. She also includes tons of variations that I swear I'll try one day.

Roasted Garlic Potatoes

 

     What brunch would be complete without potatoes? Ever since I made this recipe, you can look in my fridge and I always have some on hand. I've taken them to work and eaten them as a snack. Delicious. Not to mention pretty cheap. I usually find organic potatoes for about a dollar per pound. Sometimes, puts russets on sale for about 50 cents a pound, which sucks because this recipe is stellar with Yukon Gold potatoes. I like to soak the potatoes, then scrub them. Let them dry a bit and then coat them up. Then, I let them dry a bit. I think this helps make them not stick to the pan (even though the picture shows me using parchment paper). I've even let them sit in the refrigerator overnight and then roasted them. This time though, I left them in the oven too long and they dried out. Don't do that. Again, Isa has numerous variations for this from fresh herb, lemon pepper to curry. In fact, the garlic is one of her variations. Now get to eating...

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