Fantastic New Cookbook from a Sea Shepherd Chef

"Think! Eat! Act!" is a terrific new cookbook from Raffaella Tolicetti,  In the "Think" section, she  discusses her days on the Sea Shepherd.  Tolicetti describes the perils of cooking in high seas during anti-whaling campaigns.  She also provides facts and figures on veganism, animal welfare, environmental issues, gardening, cooking, etc.   There is a chart on how to get your essential nutrients on a vegan diet. 

The "Eat" portion of the book shares creative vegan recipes with large pictures of the completed dish.  I am thoroughly enjoying these recipes!  They are pretty easy and don't contain too many ingredients.

The final section, "Act," gives information on activism and how you can help.

"Think! Eat! Act!" was funded through Kickstarter and produced by Microcosm Publishing.  It is now available through Amazon.com in paperback and Kindle versions. 

Updated Vegan Chorizo Mac & Cheese

A few years ago I posted a vegan Mac & Cheese recipe.  I have made it so much simpler and tastier.   The name brand products are only a suggestion because they are delicious.  Change up the veggies for variety.  Add red peppers or cilantro or anything you find appealing.

Chorizo Mac & Cheese

4 1/2 cups dry large macaroni
2 T. vegetable oil
1 small onion, chopped
1 green pepper, chopped
1 pkg. soy chorizo
2 - 10oz cans Rotel tomatoes with green chiles (mild)
1 pint soy cream
8oz Daiya Cheddar Style Shreds
8oz Daiya Mozzarella Style Shreds

Boil macaroni according to package directions, drain and put back in the pot or a large bowl.  While the macaroni is cooking, saute onion and green pepper in vegetable oil.  When the onions and peppers have softened, add the chorizo.  Stir and cook this mixture until heated through.  Add this mixture and the rest of the ingredients to the macaroni.  Spray a 4-quart glass dish with cooking spray.  Pour mixture into the dish and bake at 350 degrees for 30-40 minutes.

Serves 8

Vegan Bowling Options at Discovery

Discovery in Ventura, CA has some great vegan food options to enjoy while throwing some colorful bowling balls.

I had the Guacamole and Chips, Spicy Edamame and Tempura Battered (Vegan) Vegetables. 

Here is a link to the full menu:  http://www.discoveryventura.com/menus/  There are other vegan options and some vegetarian items that can be veganized.












Discovery is located at 1888 E. Thompson, Ventura, CA.  http://www.discoveryventura.com/

We really had a fun night.  Waiters bring your food and beverages down to the bowling lane for you and are very attentive.

Healthy and Fabulous Spring Rolls

Making your own spring rolls is easier than you think!  Very few ingredients are needed.  It would also be fun to make this recipe with the smaller rice papers. 

 

 

 
 
Here are the basic ingredients you will need.  I found them at my local grocery store.  If your store doesn't carry them, Asian markets and specialty stores will definitely have something you can use.

 

Pick your favorite vegetables.  Avocado is one of my favorites and I usually include it in this recipe.  However, the ones I brought home from the market turned out to be rotten inside.  So disappointing.  I also prefer including fresh cilantro instead of basil but it's nice to change it up now and then.

 
Immerse the rice paper in a bowl of hot water for 30 seconds.  No longer!  It will continue to change texture after it is removed from water.  You don't want it to get so mushy it rips.  Pull the paper from the water and place on a plate.  I tried working with these on a plastic cutting board but it stuck to the plastic and I was afraid it would rip.

 

Place the veggies and rice noodles in the top middle section of the round paper. 

 

 

Now fold the sides inward.

 

Fold the top of the rice paper over the filling.  Push the filling into the paper as you fold and wrap.  You want to make it as tight as possible.

 

Cut your finished spring rolls in half.  Cutting at an angle makes them even prettier.

You can make a home-made peanut sauce but this store-bought version is so delicious and happens to be vegan.  It is a little spicy.  Be creative!  It doesn't have to be peanut sauce.  Try some other flavors!

 

Spring Rolls

Package of Rice sticks (the smallest possible)

Various raw vegetables

8 inch rice papers

Peanut sauce

 

Prepare the rice sticks by following the directions on the package and set them aside.  Usually, they are just immersed in hot water and let sit for 10 minutes.  Thinly slice vegetables and set aside.

 

Fill a large bowl with hot water (not boiling hot).   Slide a rice paper into the water and let sit 30 seconds.  Pull it out immediately with your hands and place on a plate.  Extra water will be absorbed so don't worry.  Place some rice noodles (sticks) and veggies in the top-middle of the rice paper.  Fold the sides of the paper over the filling.  Now fold the top of the paper over the filling.  Slowly and tightly roll the wrapper down the plate until fully closed.  Set aside and continue making as many rolls as you desire. 

 

The rolls can be stored in the refrigerator.  When ready to serve, cut each roll in half at an angle and place cut side up on a serving dish.  Serve with room temperature peanut sauce.

 

 

 

 

 

 

Vegan Sushi Cheap and Delicious!

Happy hour at Seafresh in Channel Islands Harbor is delicious and cheap! 

I had this scrumptious meal of a cucumber salad, veggie roll and a glass of wine for under $12.  Fresh and fabulous!

Other vegan options include:

Garlic Edamame

Tofu Teriyaki Bowl

The tofu is offered steamed, grilled or fried.

This Seafresh Restaurant is located in Channel Islands Harbor at 3550 S. Harbor Blvd., Oxnard, California.  There is also a location in Ojai.

 

Here is a link to their webpage:  http://seafreshci.weebly.com/. 

Spicy Yellow Curry Rice

This recipe was adapted from a video done in 2007 by Kerry Weber called "Vegan Cooking for Animal Lovers with the Hardcore Chef."  This young man, who is into punk and uses some spicy language, provides some terrific recipes.  I was unable to find any more cooking videos or websites for his recipes.  However, Netflix has this video available for rent. 

I  served this rice with some roasted veggies for dinner.  Weber called his rice "Tamil Tiger Rice."  I did not have all the ingredients in his recipe, so I improvised.  This is a good curry paste but I'm sure any paste will do.  If you don't like spicy food, reduce the amount of cayenne pepper or don't use it at all.

Spicy Yellow Curry Rice

3 T. Earth Balance
1 medium onion
3 cups Jasmine or Basmati rice
1 1/2 t. salt
1/2 t. dried basil
1/2 t. cayenne pepper
1 T. minced garlic
3 cans of coconut milk (regular)
3/4 cup water
3 T. yellow curry paste
1 can garbanzo beans, drained

Rough chop the onion and saute in large pan with Earth Balance and rice for a couple minutes.  Stir often so rice doesn't burn.  Stir in salt, basil, cayenne, and garlic.  Cook another 2 minutes.  Add coconut milk, water and curry paste.  Whisk to incorporate the curry paste.  Add garbanzo beans and bring mixture to bubbling.  Lower heat, cover and simmer for 20 minutes.  Stir now and then so that the rice doesn't burn or stick to bottom of pan.  Turn off the heat and let rest for 10 minutes before serving.

Esau's Cafe in Carpenteria

On a recent visit to Carpenteria, California, I had lunch at Esau's Cafe. They are located at 507 Linden Ave.

I had a great salad.  This is the Roasted Veggie Salad without the feta cheese.  It was $11 and could feed two people.

It's hard to tell in the picture, but this salad was huge!  It contained grilled tofu, roasted eggplant and red peppers in addition to the avocado, greens, tomatoes and onions.

As you can see from the specials board (lower right corner), they really have great options for vegans and vegetarians.

Here is a link to their website:  http://www.esauscafe.com/.  They have a humongous menu!  Esau's is an old-school diner style cafe.  I really enjoyed it.

Mushroom Udon Noodle Soup

This delicious soup is quick and easy.  By using less broth, this could be a noodle bowl instead of a soup.  You can use any greens you have in the fridge.  Many times, I have used my leftover salad greens in this recipe.  Add any vegetables you desire or have sitting around your kitchen.  It just depends on how much effort you feel like putting into cooking.

I bought these already cooked udon noodles at Costco.  The package contains six individual packages ready for reheating.

These vegetarian bouillon bases are available at my local Vons store.  They are much cheaper than buying the canned or box vegetable broths.  Just adding a teaspoon or less to water creates a lot of great flavor.

 

Mushrooms and Greens Udon Noodle Soup

3 cups water
1/2 t. vegetable bouillon
2 cups crimini mushrooms (or button style)
6 oz. package all ready cooked udon noodles
2 cups spinach or other greens
1 T. soy sauce
1/4 t. Sriracha hot sauce
ground pepper to taste

In medium saucepan, heat water and bouillon.  Thinly slice mushrooms and add to pan.  Let simmer for 10 minutes.  Add spinach and noodles.  The "clump" of noodles will separate on it's own. Cook another 5 minutes.  Noodles should have separated.  Add soy sauce, Sriracha and pepper.  Stir soup and serve.

Makes two servings.

Uplifting Video on Why We Should Choose Vegan

This fantastic video by http://www.nonviolenceunited.org/  "shows the power of making vegan choices."  It is meaningful without using graphic images of animals being mistreated.  This is a wonderful teaching tool for all ages.  This video explains to environmentalists, animal lovers and those wishing to improve their health what a crucial role eating a plant based diet plays in pursuit of these goals.

If you have any trouble seeing this video, please try this YouTube link https://www.youtube.com/watch?v=BzOJnIEjeGk#t=15 

This is the description provided with the video:

A 12-minute uplifting, positive video about the power of making Vegan choices.
People everywhere are making choices more connected with their values. We are simplifying our lives, buying less and living more because we know that the Earth provides enough to satisfy everyone's need, but not everyone's greed.
But there is one connected choice that sometimes gets overlooked. It's one of the most far-reaching personal, practical and ethical choices you can make. With this choice we can help...
- feed ourselves and every hungry person on the planet.
- end deforestation
- replenish the deep woods of the North and save our disappearing rainforests.
- revitalize our rural landscapes and save family farms.
- stop the number one polluter of water and the number one waster of water.
- return our oceans to thriving underwater worlds teeming with life and wonder.
- make cancer and heart disease a rarity instead of a common occurrence.
- stop the unnecessary suffering of billions and billions of animals.
- and return wild lands to their rightful owners.
This powerful choice can be done by everyone every day... by you... right now.
Vegan.
Every day you are invited to make choices. Live your values. Change the world.
It's that simple.

Vegan Brownies from a Box

Yes!  You can make vegan brownies from a box.  Looks like a "normal" brownie.  Tastes like a "normal" brownie.  It is a normal brownie!

I was feeling lazy and needed to take something to a party.  The very first box I took off the grocery shelf contained only vegan ingredients!  I know I got lucky.  Some will contain milk products so read the ingredients carefully.

I used this Betty Crocker Dark Chocolate mix.  When making the brownies, I followed the directions on the box but substituted 1/2 cup applesauce for the 2 eggs. The general rule is 1/4 cup applesauce per egg.

After baking and cooling the brownies, I found it neccesary to refrigerate them for an hour in order to cut them without too much crumbling.  They did still fall apart a little but not badly.  Refrigerating them longer would probably be helpful.

These brownies were delicious fudginess!

Dad's Chili Recipe - Veganized

I always loved my dad's chili recipe and have missed it since becoming vegan.  I have tried different ground beef substitutes and have been disappointed by the aftertaste.  Gardein's Beefless Ground is the best I have tried.  I found it at Target.

There is some chopping involved but it is a really easy recipe.  When I made this batch, all the memories of yesteryear came back.  Loved it!  I hope you do too.  Here is dad's recipe veganized.

Dad's East Coast Chili

2 onions, chopped
4 cloves garlic, minced
3 cups water
28 oz. can diced tomatoes
6 oz. can tomato paste
1 green pepper, chopped
1/2 t. celery seed
1/4 t. cayenne
1 t. ground cumin
1 small bay leaf
2 T. chili powder (yes, tablespoons!)
1 t. dried basil
1  1/2 t. salt
---
13.7 oz. bag of Gardein Beefless Ground, defrosted
1  1/2 cups sliced mushrooms
2 - 15 oz. cans kidney beans (including their juice)


Add the first 13 ingredients to a large pot and bring to a boil over medium-high heat.  Stir and lower heat to low-medium and simmer for 45 minutes.  Add the last 3 ingredients and simmer for another 1/2 hour.

Bravo Costco!

 

 

These Gardein sliders are delicious!  I'm so happy Costco is adding more and more vegan products to their shelves.

I took these sliders to a birthday party and they were a huge hit.  I topped them with lettuce, tomato and a mixture of Vegenaise and Siracha.  Definately serve these to your non-vegetarian friends.  They won't know they are not really chicken.  Seriously!