Get Yo Greens: Southern Comfort Food Take 1

As mentioned earlier, I was inspired recently by the weekly sales at the grocery store: cheap corn grits, canned black eyed peas, 2 for 1 collard greens & half off brussel sprouts! After returning from a long vacation, and without too much in the way of a real job while abroad, being thrifty in the grocery department is a must (though certainly not a reason for skimping on health).

So my first adventure with Veganafying Southern cooking came that night. Okay, I made creamy corn "kasha" that morning (think polenta but creamier & with soy milk), but I doubt that counts.

Anyway, I was pleasantly surprised with the results, especially since it came without anything if the way of a recipe to follow. Toni was similarly pleased (clearly showing his surprise at, for once, liking sweet potatoes).

My favorite part about these mashed sweet potatoes was that they took on a texture and taste more similar to regular russet mashed potatoes: not too sweet, nice and rich. The collard greens were really made by the carmelized onions (its hard to go wrong with caramelized onions).

Caramelized Collard Greens

Ingredients

1 large onion, cut into thin rings
1/4 cup olive oil, 2 tablespoon olive oil
2 bundles (heads) collard greens, destemed and torn into large squares
2 large cloves garlic, thinly sliced
1-2 T, red pepper flakes (to taste)
1 t, minced garlic paste
1 t, white balsamic vinegar
1/2 t, garlic salt
1/2 t, salt
2 t, pepper

Directions

1. In a large, flat bottomed pan (I prefer cast iron), heat the 1/4 cup olive oil over medium. Add in onion rings and bring heat to low. Allow to caramelize, approximately 20-30 minutes (turn onions periodically to keep from over browning).
2. Bring a medium-sized pot of water to boil. Add in collard green squares and simmer until tender, approximately 10 minutes. Drain.
3. Once onions have almost caramelized completely, add in garlic slices. Once garlic is aromatic, about 1-2 minutes, add the rest of the spices and balsamic vinegar; stir.
4. Now add in collard greens and drizzle remaining olive oil on top. Mix well; serve hot. Enjoy!

Mashed Not-So-Sweet Potatoes

Ingredients
3 sweet potatoes, peeled and cube
1 T, vegan Earth Balance margarine
2 T, soya cream
1 1/2 t, veggie salt
1 1/2 t, garlic salt
1 t, pepper
1/2 t, salt

Directions

1. Peel sweet potatoes and cut into equal, small cubes.
2. Bring a pot of water to a boil. Add cubed sweet potatoes. Bring to a simmer, and simmer until very tender, about 10-15 minutes.
3. Once tender, drain potatoes. Run cool water over them, drain again.
4. Place potatoes in a mixing bowl and smash to liking (a fork will work, but a potato masher maybe easier).
5. Add in the rest of ingredients and mix together well. Enjoy!

Peace&Love.

The Best Part About Waking Up: Pancakes!

What's a girl to do for breakfast with a sparse cupboard, filled mostly with oats? I love oatmeal as much as the next person, but on a Sunday morning, with the sun shining, perhaps something more original is warrant.

Enter Golden Oat Pancakes. Adapted from a favorite foodie blog site, The Kitchn, these little cakes of love were perfect for a slow morning brunch.

In terms of veganafying the recipe, simply replace milk with soy milk (or whatever milk alternative is on hand; almond would also be a good choice) and eggs with a small, well smashed-up banana. I also added in 1 small cornstarch "egg" for binding properties (1/2 tablespoon cornstarch mixed with 2 tablespoon water).

Edit: My amazing friend from home, Christine, took a stab at jazzing up these bad boys and oh does the outcome look delectable! Just another reason to try out these yummy pancakes :)

Toni's Tikki Masala

Apologies for my inexplicable week-long absence. Toni & I were touring Europe, Germany & Amsterdam (pictures of food adventures to come!). It was an amazing time, and Amsterdam especially is such an amazing city, so vibrant, everyone is so nice, and just a quaint place (for not speaking the language basically at all, you can still feel safe & at home). If you have the chance to visit, do go, its well worth a visit!

Anyway, I've come back armed with photos, blog updates ready: many recipes to follow this week. A lot relate to how I've been toying around with different ethnic foods and, recently, tried my hand at perfecting some Southern comfort food, vegan style (the collard greens, grits, and brussel sprouts were all on sale this week).

For now though, here is the recipe I promise last week, a delicious Vegan Indian Chickpea Tikki Masala! Being that Indian spices are much cheaper here in London, Antonio and I have been powering through literally a curry or two a week: here's my favorite (the perfected spinach curry to come!)

Toni's Tikki Masala

Ingredients

2 onions, chopped
1 T ground fenugreek
1.2 T cumin seed
2 cloves garlic, chopped
1 thumb print sized piece of ginger, finely chopped
1/2-1 green chili pepper, chopped (desire of heat)
3 T of garam masala
1 can of diced tomatoes with juice
15-20 T of soya cream (desire of consistency)
1 can of chickpeas
1.4 cup water
Salt, to taste
Coriander/cilantro for garnish

Directions

1. In a large frying pan, add 3 tablespoons of olive oil and heat over medium. Add chopped onions to the frying pan and cook until soft and translucent.
2. Move onions to the side of the pan, add fenugreek and cumin to the opposing side, keeping them untouched until aroma appears.
3. Once onions, fenugreek and cumin are mixed together, throw in chili pepper, garlic, and ginger. Stir together until garlic aroma appears.
4. Mix in garam masala to form a paste
5. Add tomatoes and mix.
6. Add cream and mix well. Bring to boil
7. Add water and chickpeas [or, whatever vegetable you want] and cover. Simmer for five minutes (this will allow your curry to thicken a bit, although it should turn out to be on the saucy side).
8. Add salt to taste.
9. Serve with rice and garnish with coriander. Enjoy!

* Note, in the picture there are potatoes included, but the second time around we found chickpeas alone to be a better choice. Unfortunately, it was too delicious for me to take a good picture before it was gobbled down by guests.

Peace&Love

Food of the Gods?: How to Have Your "Chocolate" and Eat it Too!

If you've ever been on a chocolate tour (...if you haven't, do it now!), you probably know that our sweet, sweet friend comes from humble beginnings in the form of the cacao bean.

As it turns out, we may actually be able to have our chocolate and eat it too. (Organic) raw cacao nibs are filled with tons of antioxidants and a variety of vital neurotransmitters. If you find yourself reaching for a chocolate bar when depressed, you may not be so far off. Cacao contains the neurotransmitter serotonin which is largely responsible for positive mood. Since it also contains MAOI inhibitors, this allows the serotonin to circulate in the brain longer, allowing for an extended elevated mood.

Cacao also contains anandamide, a chemical known for inducing natural states of bliss in humans. Even better (yes, there's more!), this little bean contains enzyme inhibitors that decrease our ability to breakdown natural anadamide, allowing for the extension of the natural bliss state.

Among some of the features contained in this super food are phenylethylamine (the neurotrasmitter released when we are in love), sulfur (detoxify your live), magnesium (great for heart and circulatory system) and zinc (helps your immune system).

So while I've already tried adding raw cacao nibs to cookies and having them just as a snack, I figure you can never have to much. This is where the beautiful drink picture above comes in. It's a cold drink of blended lucuma and cacao with soy milk from newly open vegan restaurant Vantra (Soho, London). At 3 pounds, this drink was a bit steep, but totally worth it! I've gotten it three times since (and once I return home to a working blender I intend to try it at home).

Do remember, however, that there is much to be considered around the ethics of chocolate. Please opt for fair trade, environmentally sustainable chocolate whenever you can. A few of my favorites are (Taza and Global Exchange). If you prefer to get the benefits in a sweeter form, make sure to get chocolate at least over 80%.

A Day in the Life: Vegan MoFo

It's Vegan MoFo! What is Vegan MoFo (other than a funny name) you ask? Basically its a vegan blogging celebration where many bloggers attempt to write as much as they can about vegan food. Excited? You bet!

In honor Vegan MoFo, I'm completing this quick survey from Vegan MoFo-er, I Eat Trees. Pass it on and spread the veggie love!

What is one food you thought you’d miss when you went vegan, but don’t?

Eggs

What is a food or dish you wouldn’t touch as a child, but enjoy now?

Spicy foods or olives (now I'm in LOVE with both)

What vegan dish or food you feel like you “should” like, but don’t?

Mushrooms (most at least)...

What beverage do you consume the most of on any given day?

Water, but I tend to go for sparking water whenever possible (=love!)

What dish are you “famous” for making or bringing to gatherings?

Probably Mediterranean food of some sort (always popular for non-vegans), or various chocolate cakes

Do you have any self-imposed food rules (like no food touching on the plate or no nuts in sweets)?

No rules, just fun, everything's game

What’s one food or dish you tend to eat too much of when you have it in your home?

Avocados, they're always gone in a second, on toast or as guac

What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?

Hummus, or really any Mediterranean food: baba ganoush, tabbouleh, cairo salad, falafel, even pita!

Also, all dips: salsa, guac, bean dip.... curry paste

What ingredient or food is worth spending the extra money to get “the good stuff”?

Balsamic vinegar (esp. white!), olive oil, truffle oil, dark chocolate, coconut oil, wine, coffee & espresso

Are you much of a snacker? What are your favorite snacks?

Yes, when I suffer through late nights of work & school unfortunately: kale chips, seaweed (Trader Joes!), strawberries, veggies & hummus, chips & salsa/guac... and Antonio's home-made french fries on rare occasion (shhh)

What are your favorite vegan pizza toppings?

Sundried tomatoes spread, grilled onions & red & green peppers, olives, spinach... or pesto

What is your favorite vegetable? Fruit?

Onion & Coconut

What is the best salad dressing?

This creamy (spicy) chipotle lime dressing Toni & I make from vegan mayo, amazing on homemade taco salad

What is your favorite thing to put on toasted bread?

Avocado (w/ salt, pepper, red pepper flakes) or homemade jam w/ a little Earth Balance ooor peanut butter & banana... endless possibilities :)

What kind of soup do you most often turn to on a chilly day or when you aren’t feeling your best?

Tomato soup or borscht

What is your favorite cupcake flavor? Frosting flavor?

Ferrero Rocher from Ms. Cupcake (like vegan nutella, but better!)

What is your favorite kind of cookie?

What is your most-loved “weeknight meal”?

Veggie sushi

What is one dish or food you enjoy, but can’t get anyone else in your household to eat?

Sweet Potatoes or Eggplant

How long, in total, do you spend in the kitchen on an average day?

Too long for the amount of time I spend on school work comparatively... its hard not to when your "kitchen" is part of your bedroom...

How many fingers am I holding up? (Just kidding… but the answer is 11. “My name is Inigo Montoya…”)

Fried Friday: Onion Bhaji

I'll be the first to admit that even with a health conscious lifestyle, the hankering for something crispy and fried may appear. And so sometimes we indulge, and that's okay; but there's a right way to do it.

For one, if you're going for one sin, try to combat it with some good. Instead of trying to deep fry that vegan chocolate bar (.... I've seen it go down) go for fresh veggies! Opt for monounsaturated oils (I went traditional canola oil, but peanut or olive work, though this will alter the taste).

Since Antonio was making a curry (curry attempt #6... 7? Just wait until you see the final product, they're already delicious!), I figured I'd satisfy my craving by veganizing a favorite: Indian Onion Bhaji.

Ingredients

* 1 medium yellow onion
* 3 medium carrots
* 1/2 tablespoon graham masala
* 1 teaspoon crush cumin
* 1 teaspoon crushed fennel greek
* 1 teaspoon crushed black pepper
* 1/2 teaspoon garlic salt
* 1/2 teaspoon raw pink Himalayan salt
* 1/4 cup flour (white, unfortunately, recommended for texture quality)
* 3 tablespoon cornstarch, mixed with 3 tablespoon water
* 1 cup canola oil

Directions

1. Peel onion and chop off ends, and slice in rings from end to end. Place in large mixing bowl.
2. Peel carrots, grate roughly into long pieces. Place in large mixing bowl.
3. In a separate bowl, mix together spices and flour. Mix flour & spices with onion and carrots in the large mixing bowl.
4. Put cornstarch mixture in with flour and veggies. Mix very well by hand. You want to make sure to spread the cornstarch mixture through-out so everything is covered and binds together; this may take a lot of "mushing" together by hand... but that's the fun of it!
5. Roll out mixture into roughly six veggie balls and flatten as much as possible.
6. Once mixed, in a large shallow frying pan (I opted for the cast iron) heat half the oil on medium heat.
7. Once the oil is hot (test by dropping a small bit of water in and see if it sizzles, but be careful!), you can start dropping in the veggie patties, 3 at a time, making sure they are just touching. Wait until they are golden brown and then flip; once golden on both sides remove. Repeat process with remaining oil and veggie patties. Enjoy!

Next time I'm going to try to find another alternative for the white flour; I'm thinking chickpea flour, suggestions welcome :) In the meantime, here's a preview of Toni's delicious curry recipe to come!

peace&love

Happy Campers: Exploring Camden Cupcake Camp

Word on the street is that gourmet donuts are the new cupcakes. Such theorizing, however, did not deter the hundreds of people all clamoring into Camden Market this weekend to participate in the London Cupcake Camp.

Strawberry Shortcake

Cupcake Camp--"a gathering of cupcake lover to raise money for a good cause"--has taken place is over 50 cities around the global including Paris, New York, and Sydney. All proceeds went to North London Hospice... and the best part? All cupcakes were only a pound! That's an amazing deal for the size and quality of some of these (Ms. Cupcake's usually go for 2.50 each).

Ms. Cupcake, of course, is of the most famous vegan cupcake artists in London, in charge of judging the vegan cupcake competition. Its a good thing we got there as it was beginning because just an hour and a half into it she had sold ALL of her cupcakes! I had luckily snagged two (one pumpkin and one ferrero rocher); my friend snagged... about seven.

After tasting the ferrero rocher, I understood why she grabbed so many. It was heavenly, absolutely the best cupcake, vegan or non, I've ever had. It taste likely someone smoothed a fluffier nutella all over the moist cake, sprinkled with perfectly toasted hazelnut bits.

Here's a sample of some of the other cupcakes:Cherry Bakewell

Chocolate Pumpkin

Raspberry Chocolate

Pumpkin Pie