Appetite for Reduction Lurve

I'm still reeling from MoFo.  I've spent the last 10 days chilling out, baking, and getting ready for our Texas trip.  I felt compelled to post today because I opened up Appetite for Reduction, and had the Caesar Salad with Eggplant Bacon.  Basically, I'd like to have Isa's babies.  That ish is AMAZING!  It's so good.  Plus, 1 serving is only 100 calories.  I had 2 because the salad was that good!

don't trust the simplicity, this thing is loaded with flavor

And some other stuff from when I tested.  I didn't take nearly enough pictures, though.  I think this curry was my first tester.  It was so damn good.  And I love love love the jerk asparagus!

Caribbean curried black-eyed peas w/ plantains and jerk asparagus

The Goddess Niçoise was probably my favorite tester.  It was so colorful and seriously delicious.  This is what I love about Appetite for Reduction...the salads are so frickin' delicious and filling.

just a gorgeous plate of awesome

This is the Pineapple Collards with what I'm pretty sure is the Red Lentil and Root Veggie Dal.  It was delish.

pineapple collards and dal

I've already mapped out our New Year's meal and it will be this plate of awesome.  Prolly even some cornbread.  Mmm.

hottie black-eyed peas & greens and ginger mashed sweet potatoes & apples

I also loved the Surefire Seitan so very much.  Ooh!  And the Tempeh Helper...and the Basic Baked Tofu!  I can't wait to make more from this book because I only tested around 15 recipes or so.  Bad tester!

This blog is probably going to be pretty quiet until January, but I just bought some books (Vegan Soul Kitchen and Yellow Rose Recipes) and received a copy of Caribbean Vegan.  I'll be cooking up a storm and giving reviews and all that.

Ooh, and I'm hoping to film and put up an ultra nerdy Festivus episode while in San Antonio.  I hope everybody is enjoying December!  I'm still catching up on blogs, and it feels like I'll never be done.

Happy Friday!

VeganMoFo IV: On Some Nerd Ish

Many moons ago, when I was struggling with veganism (going back and forth to vegetarianism), I bought Vegan with a Vengeance.  The book really and truly changed my life.  I became enamored with food in a way that no other vegan cookbook ever made me before.  While flipping through the pages one day, I read the message from Isa about how to start a cooking show.  That was the moment I wanted to do it.  Why?  Because Food Network still thinks vegetarianism is a niche market.  Why else?  Because I love to cook and only gained that appreciation years ago.

Here's the email that I sent to Isa at the time and her response.  I had forgotten I kept it until I was cleaning my inbox several months ago:

My name is Mo.  I was just a kid from Texas with a passion for animal rights...  Until Post Punk Kitchen and VWAV changed my life!

I have so much hope that society will eventually evolve to a place where we "see", truly SEE the damage we are doing.

I want to thank you for sparking a revolution in me.  Really soon I hope to create the southern version of PPK.  It's in the works right now, but I would like to present the world with vegan Tex Mex, BBQ and Dirty Souf Soul Food.  Cross your fingers for me.

Thanks again.  Your recipes are turning non-believers into believers....at least down here they are.

Have a fantabulorgasmictastic day!

Monique Martin

San Antonio, Texas

And from Isa:

Hi Mo!

Thanks so much, that means a lot to us that we are having an impact on people's lives. All we really meant to do was have a little fun and cook some good food!

ox Isa

Note the usage of the word "fantabulorgasmictastic."  Hey, look, I've always claimed to be a cheesy nerd.  That is who I am through and through, but I just don't give a fork!  I was giddy as a schoolgirl that I got an email back from an actual author!  Shortly after, I joined the PPK and the rest is awesome history.  I love veganism to my core, so doing a show was on my list of things to do before 35.  Now I only have to join the derby, run a marathon, write a novel, and perform a one woman show.  Baby steps.

So Era and I spent way too frickin long with this first episode.  We learned a few things (mostly about how we need more lighting).  Partly because I'm a never-satisfied perfectionist when it comes to myself, and also because I hadn't edited video since high school.  There's plenty of dancing because it's my favorite thing!  Oh, and I dance way better than that.   It's just unnerving to be videotaped dancing when a birthday party is setting up 20 feet away from you.  Bust it!

Kiki would be proud!

**Update: 1-16-12 Below is an updated version of my menudo.**

Vegan Menudo

(Serves 6)

gluten free

soy free option: Replace TVP with 15 oz can of rinsed and drained pinto beans.

1 cup TVP pieces (not granules) rehydrated in 1 cup of boiling water

1 Tbsp canola oil

1 small white onion, diced

1 large carrot, peeled and diced

2 large cloves garlic, minced

½ Tbsp Mexican oregano, crumbled

1 tsp crushed red pepper flakes, more or less to taste

1 tsp ground cumin

½ tsp fine sea salt

6 cups beef-flavored or regular vegetable broth

⅓ cup Ancho Chile Paste (recipe below)

15 oz can hominy , drained and rinsed

minced red, white, or green onion

cilantro

lime or lemon wedges

Heat the oil in a large saucepan medium high heat. Add the onion and carrot. Cook until softened, stirring occasionally, about 5 minutes.

While the onion and carrot are cooking, get the spice mix ready. Mince the garlic and set aside. Mix the oregano, crushed red pepper flakes, cumin, and salt together.

When the vegetables are softened, add the garlic and spice mix to the pot. Cook for about a minute before adding the broth, chile paste, hominy, and TVP to the pot. Bring to a boil, cover, and lower the heat to a simmer. Simmer for 25 minutes. Garnish with onion, fresh cilantro, and lime or lemon wedges.

Ancho Chile Paste

soy free

gluten free

This can be made with any dried chile you like, though I favor ancho for its deep flavor and mild spice. You can store this in a glass jar in the fridge for up to a week. If storing in the freezer, I suggest doubling the recipe and freezing in 1 Tbsp cubes.

2 oz dried ancho chiles, seeded and stems removed

1 small garlic clove, minced

½ tsp cumin

¼ tsp Mexican oregano, crumbled

¼ tsp fine sea salt

¼ tsp sugar

½ cup vegetable broth

Toast the dried chiles in a pan over medium heat until fragrant, about 1-2 minutes. Watch them carefully so they do not burn. Empty the chiles into a large bowl and cover with boiling water. Let them soak for about 15 minutes.

Drain the chiles and place them in a blender or food processor along with the garlic, cumin, oregano, salt, sugar, and vegetable broth. Blend until completely smooth.

Clarification on pasillas/anchos.  Anchos are dried poblanos and are sometimes smoked.  Pasillas are dried versions of the chilaca pepper.  I couldn't remember what it was called when I did the video.  Haha.

WWBBM? and Other Random Things

Happy Sunday, all! It's a glorious sunshiny day. I'm sure when I step outside my joy will be ruined because it will feel like armpit. Go humidity!

So, yesterday I had Food Network playing in the background when something caught my attention. I don't know if you've ever seen What Would Brian Boitano Make, but that show is absolutely hilarious. It's got the insanity of Alton Brown without all the science. It's out there, and I love it! It was really bizarre that the first episode I saw was about freaking bacon, though. I think I like him enough to continue to watch.

Anyway...I don't know about you, but one of my favorite things to do at stores is to try new items. I don't eat processed stuff too often, but every once in a while I'll try something new. On a trip to world market last month, I stumbled upon melon flavored Ramune.

Stupid me for not getting a pic of the top because that's the best. If you've never had it, it's a Japanese carbonated drink that you open by tapping a marble into the bottle. The marble gets lodged into a chamber so it's completely safe and super awesome. I have to say that melon is my favorite one now. So delcious and refreshing.

Whenever I get to go to my vegan store, I usually get one new thing to try. This time, I really wanted to try soy free and gluten free stuff. Then I saw the knishes! Sweet lord. If you've never tried Klassic Knish they are super good. I really like the spinach one. I also tried Coconut Bliss Cherry Amaretto ice cream which was creamy but not too rich. I thought the cherries could have been more prominent, though. I think I like Turtle Mountain's coconut milk line better because it has more flavor.

I also got to try Enjoy Life's soft baked chocolate chip cookies. I remember stumbling upon this brand about 2 years ago in Texas. The company is gluten, soy, nut, dairy, and casein free. A lot of their products are vegan which makes me happy.

Going mostly gluten free and becoming less soy dependent is not unlike going vegan for the first time. It was seriously overwhelming until I calmed down and saw that there are options. I'm still looking for gluten free flour, though. I know that Bob's Red Mill sells one, but does anybody know about a homemade recipe using a combo of different flours?  That would make my life easier because I can't find the premade stuff anywhere.

Now, I leave you with this kick ass Isa tester (for her weight loss/healthy eating book).  This was delicious!

Caribbean Curry Black Eyed Peas With Plantains and Jerk Asparagus

I'm gonna test some more Isa recipes today and tomorrow so more to come...  Have a safe and happy weekend.

Vegan Brunch: A Review

Okay, I've had this book for about a week now and I am in love. I've been cooking and baking and freezing all week. My two favorites are the Puttanesca Scramble and East Coast Coffee Cake (apricot and cardamom version). But everything in the book is so inspired it's amazing. I have not run into a recipe I didn't love. I finally posted a review on Amazon today:

Vegan Brunch has changed the face of breakfast, lunch, brunch, and brinner for vegans everywhere. How many times have you been at a brunch picking over hashbrowns and fruit because those were the only vegan options? Well, fear no more! The most dreaded meal of the day has transformed into the most exciting.

With her latest book, Isa Chandra Moskowitz, upped her game completely. The book design is crisp and fresh with plenty of pictures throughout. Let's face it: we all eat with our eyes first. If just looking at this book doesn't have you salivating, then it's entirely possibly you are a cyborg incapable of human emotion. In fact, you might want to check yourself for a "shutdown" button.

All of the recipes are incredibly easy to read and many are as complicated as watching ingredients saute. There is a great balance between sweet and savory dishes with a range from normal brunch fare to international updates of classic dishes (such as the Samosa Mashed Potato Pancakes).

Recipes I highly recommend:

Tofu Omelet-It has an incredibly delicate texture with a well rounded flavor. The stuffing possibilities are endless; however, I highly recommend the roasted tomatoes, ricotta and basil variation.

Puttanesca Scramble-Eat this and pretend to be sitting in an Italian cafe. Tasty garlic, spicy crushed red pepper, fresh herbs,and piquant olives and capers blend together for an absolute explosion of flavor. All with your morning coffee.

Mushroom, Leek, and White Bean Pie-Ever wonder what Thanksgiving tastes like? Make this pie and get your answer. This is completely soy free (depending on your pie crust) and has an amazing depth of flavor from the mushrooms, thyme, and leeks.

East Coast Coffee Cake-This will change your life. The cake is super moist with an incredible crunch from the cinnamon and nutmeg topping. There are several variations, and I highly recommend the apricot cardamom version!

This book has and will continue to transform vegan cooking into a culinary force to be reckoned with. So order this thing already and get inspired! In fact, go ahead and make yourself a Bloody Moskowitz while you wait for those potatoes to roast.

Finally vegans have a food related reason to get up in the morning!

Not Your Average 'Fu

This could just as easily be called Vegan Brunch: Preview Review or How I Became a Foodie. I want to take a little time to introduce my self: my name is Monique. It's pronounced with an umpty. No, wait. That doesn't quite work.

So my mother just finally started reading my blog. I know! No love. Anyway, we were talking the other day about how I absolutely loathed cooking as a child. My sister would always be right up under my mom and dad in the kitchen. Cooking bored me and I didn't understand it. In fact, I didn't start cooking until I began the process of going vegetarian. That involved mostly salads, processed foods, and the occasional veggie paella. Even when I went vegan, I stuck to the simpler cookbooks. Books that only required me to open some cans and add some prepackaged soy product. The first time I thought vegan cooking could be incredibly inspired was when I got Vegan with a Vengeance.

I picked it up at the bookstore because everybody was talking about it. I wanted to know what the fuss was about. After my squee settled down to a quiet calm, I panicked. I wasn't sure if I'd be able to pull any of it off. The recipes were simple enough, but would I be able to turn the omnis in my life into believers? I mean, as much as I don't care what omnis think about veganism...I want them to like my food. I want to place it on a table, hear their reaction, then see their eyes widen in disbelief that something so good could taste better than the best udder pus injected food. Yum!

And it worked. I did the menu for my wedding's rehearsal brunch three years ago. We cooked most of the food at home and brought it to my friend's house (who conveniently lived down the street from the venue). I don't remember most of the menu, but I do remember my friend turning to me and saying that the VWAV pancakes were "Hot fire!"

That, my friends, is when I became a foodie. This is the reason I will continue to purchase anything with Isa and/or Terry's name on it. The recipes they create have the ability to turn omnis into believers.

Last night I made it about halfway through Vegan Brunch. I basically read everything except the actual directions for the recipes. There's definitely some funny in there and tons of really good tips. I did manage to make one recipe, though. The Beer Battered Tofu (pictured above) is super simple and very tasty. It is fantastically crunchy. I plan to batter many, many things in my future. My batter isn't incredibly dark because I had a medium colored beer. I hit the poor, battered tofu with a splash of lime and topped everything with a simplified version of the corn salsa I talked about two posts down.

Simplified Corn and Pepper Salsa
1 cup fresh frozen corn, thawed
1 roma tomato, diced
1 smedium* orange bell pepper, diced (any color will do, but orange makes it purty)
1 green onion, thinly sliced
small fist full of cilantro, minced (1/4 to 1/3 cup depending on your fists)
1 jalapeno, seeded and minced
1 clove of garlic, minced
salt to taste

Place everything into a bowl or container and stir/shake to your hearts content. This is super good when ice cold. Also, I forgot the jalapeno and garlic this time...and it was still good.

My husband and I should go shopping sometime this weekend so a big review is coming. And maybe even a photo blog.

*smedium is a term coined by a friend of mine for when something says medium but is kinda small. go for a smallish medium pepper...or not.

Not in Kansas Anymore

Ever feel like you've stepped out of a black and white world and into a technicolor dreamscape?

Thanks to Isa, the UPS man just delivered a copy of Vegan Brunch!!! I'm going to pay my fortune forward and give away a copy soon, yo.

My first impression: this book is absolutely gorgeous! Beautiful layout. It's got pictures throughout the entire book which makes me giddy! I've read through the first part and it's super informative with that Moskowitz charm. I've already started my shopping list because I plan to have a marathon cooking session this week.

Do yourself a favor and buy this book. This will change the way vegans view brunch. It's no longer the time to eat hash browns and dry toast. Now we can grab a mimosa and cozy up to some vegan denver omelets.

Epic brunch post to come!!!