Hackett House Class and Food and Flourish Column all in one week!

November is proving to be a very exciting month in my food world. After winding down from October's Vegan MoFo, it is time to dive right in to the Holiday Season and other fun food events.

The November issue of Food and Flourish is out. Go to page 22 to view my column The Vegan Life for some holiday dinner suggestions.
Food & Flourish - November 2012

I was invited back to the Hackett House in Tempe to host a Dinner Party/Cooking Class that took place on November 8th. The Fall Harvest Menu featured local pesticide free fall produce from Horny Toad Farms. It was a fun filled evening. Family and friends all pitched in to make the food and the evening a great success. We were treated to a vegan wine chat by Fred. I may be a little biased, but I really thought he was charming, approachable and informative. Sadly, I was cooking when he did his second presentation and didn't get video. Click here to see his chat.

We started the evening with East Meets Southwest Tamale Eggrolls. They were served with a Sweet, Sour and Spicy Dipping Sauce.

The second course featured Pumpkin Sage Bisque with Spiced Pecans and a Sage Oil Drizzle. Just look at that Horny Toad Farms emerald colored kale! 

We had one couple that came all the way from IL and were kind enough to send this photo of the entree!!

The evening closed with a Dessert-ini featuring home-made cinnamon ice cream, apple compote, warm salted caramel sauce and chocolate walnut biscotti. It was decadent. 

I can't even begin to tell you how incredible the Hackett House volunteers are! I thank them from the bottom of my heart for making this such a wonderful event for all of the guests!

The spring class is tentatively scheduled for April 9th. So mark your calendar!

Vegan Sandwiches Save the Day...Again today!

I hope you aren't getting tired of me raving about this book, because I just can't seem to keep myself away from it! Is it the love of hand held meals? Is it the joy of the carby bready goodness? Or is it the fabulous flavor combinations that Tami Noyes and Celine Steen coax out of ingredients? The answer is D) all of the above.

I had the pleasure of meeting Tami and her hubby a couple of years ago in Chicago. I instantly felt a connection and bond with her (and Liz of Cooking the Vegan Books Blog) as we are kindred foodie spirits. The sheer joy of food and cooking oozes from her when you talk about her latest recipes or idea.  My hubby was very skeptical about the whole "vegan thing". I credit Tami, Jim and Liz for making him open to try more and more vegan food and to meeting more vegan folks. They were able to answer his many questions in a very non-judgmental way. He was truly grateful.

I knew any cookbook project she took on would be a great success because of her sincere and unbridled passion for cooking. I have never met Celine, but I am guessing she has the same love and passion for cooking. These ladies know how to combine flavors and textures to make delicious and interesting sandwiches for every meal.

As would be expected, this time around I selected another spicy one: Peppery Tempeh Sandwiches (pg. 127). I did have to make a sub as I didn't have the whole dried peppers called for in the recipe. I did have ground versions of them and this worked out just fine using about 1/2 teaspoon of each. I love finding ways to serve tempeh that my tempeh-averse honey likes. This was one of those times. I loved the complex and slightly spicy flavors that the marinade imparted on the tempeh. The lime adds a nice hint of tartness. I chose a crusty whole grain ciabatta roll for the bread. Slathered with the cilantro mayo and topped off with cool cucumbers and red peppers, it was a very filling and tasty dinner.

Fred is a red-sauce monster. It is one of his very favorite comfort foods. Just yesterday he was hinting that he would really love it if I might make some one day soon. Today was the day. I noticed the Meat(less)ball Subs on page 113 with an enticing picture of the sandwich blanketed in marinara. Score!!! I set about making the meatballs. They came together pretty easily using the food processor. When I went to brown them I took care to turn them gently. I had tried another recipe for meatballs and had an unfortunate crumbling problem. I had one ball that was trying hard not to cooperate, but I used a big spoon to gently flip him over and all was well. The balls expanded a lot while cooking. I thought they were great, but Fred mentioned he would like me to make them a little smaller next time. Here are the naked balls.

We have an all vegan restaurant near us that has a wonderful meatball sub sandwich. I was curious how this would compare. These are on par with theirs. I like knowing how things are made and what is going into them, so it is nice to be able to make them myself. As a side note, which should really be a regular note, we were invited to dinner at my friend's house tonight. I made Fred and I our sandwiches and there were quite a few meatballs, peppers, onions and marinara left over. Several of our friends tried them and thought they were really good. They also said they probably wouldn't have guessed they were vegan if they didn't know it! I thought these would be really good with some fennel in them, so I might give that  a whirl next time. I'll stop blabbing and show you the goods!

If you don't have Vegan Sandwiches Save the Day yet, make sure to put it on your must have list. There are so many great sandwich ideas, you will be happy you did.

MoFo 2012 Wrap Up and Giveaway Winner

Wow! What a month. It was a very fun MoFo for me this year. I was so lucky to be able to have so many great books to give away. I was even luckier to get copies of some of them myself. I am really looking forward to delving deeper into them. It is really hard to pick a favorite.

In the awesome picture category it was a tie between Candle 79 Cookbook and Great Gluten Free Vegan Treats.

In the most cheeky category was The Sexy Vegan Cookbook.

In the most intriguing category there was also a tie between Vegan Eats World and World Vegan Feast. Both made me want to learn more about cuisines around the world.

It was very interesting to study the very different writing styles of the different authors. There were some that just got right to the point with mostly recipes. There were others that provided a lot of reference material and personal insights. What a great variety!

I had a couple of ulterior motives for picking my theme this year. I am a cookbook addict and I thought it would be a great way to scratch that itch. I hope to finish writing my cookbook this next year, so this was a great way to force myself to research different styles and see how mine personal style might fit into a book format. But mostly, I wanted to share some insights and books with you guys! I hope you enjoyed this year's theme as much as I did!

I know there was a lot of great vegan food blogging going on this month, so I truly thank you for coming back and visiting this blog. I hope you will hang around and come back often. I'm pretty sure I will be taking a little break to catch up on things like housework and paying attention to my family and friends and of course, Fred, who always gets neglected during MoFo! I'm ready to do some goofing off!

Don't worry I didn't forget about the giveaway. The final MoFo winner is...

#1 Kate!!!

Congrats Kate. There are indeed some quick and pretty easy options in the book! Please make sure to contact me with your shipping info at vegintraining at gmail dot com.

Everyone please have a safe and fun Halloweeen!

Book Review - Ani's 15-day Fat Blast

I saved this book for last to review on purpose. This might be just the book to reverse some of the not-so-healthy effects of my busy month. Admittedly, my eating and sleeping habits have been pretty poor this month. It has made me feel kind of bloated and seriously lacking energy. I've also been having a hard time focusing and concentrating. I could really use a good body-mind clean up.

After reading the first four chapters of Ani's 15-Day Fat Blast, I am reminded of how what you put into your body totally affects how you function. In the first chapter Ani discusses the myths and truths about raw diet. She talks about how whole, nourishing raw foods are more easily digestible, easy to make and quicker to prepare. All good things for a busy blogger. The thing that made me sit up and take notice was her promise increased energy. I could use some of that!

Chapter 2 gives a peak at what is in it for the reader. She promises that the plan will produce weight loss, increased muscle mass (from plant proteins), increased energy and endurance, healthier skin, better mental performance, improved overall health, slower aging and toxin elimination. That's a pretty big promise and I want it!

The third chapter explains the building blocks of her plan: Rocket Fuel. These include probiotics, prebiotics, MCFAS and thermogenic foods. Confused? So was I, but she does a great job of explaining what these are and how they work.

In  the next chapter she explains the plan, the tools needed and how to supply your pantry. This is where some people might get off. The plan includes a lot of powders and other not so standard ingrediets like sahca inch, maca and matcha. I like to think I have a pretty good knowledge of ingredients, but even I found myself thinking "Hmmmm. Do I want to go out and purchase all of these ingredients?" My goal is vibrant health, so yes, I will probably give it a go. Probably...not definitely.

The pros: quick prep, natural ingredients, short program, promise of quick health and weight loss results.

The cons: unusual ingredients

The author seems very focused on weight loss and looking good, which probably is logical giving the subject of the book. What really hooked me was her focus on increased energy, mental clarity and a healthier, leaner body. I've had my fair share of challenges with inflammation and other annoying physical issues. I do believe that many health issues we face are related to our dietary choices. The plan itself is only 15 days long. I can do just about anything for 15 days. I'm curious to see how I would feel at the end of that time. Will I go and buy the special ingredients to work the program? I'd like to think so, but time will tell. How bad do you want it?

No really,  how bad do you want this book? Because you can win your very own copy. Just leave a comment about a health or fitness related goal you'd like to reach by changing your diet by midnight MST tonight for your chance to change  your world with this book. The winner will be chosen at random and announced tomorrow, the last day of MoFo and Halloweenie! (US and Canadian shipping only please)

Winner of Vegan a la Mode!!!!

Here is part two of the ice cream fest...that I was not a part of I might add. Hmph. Just kidding. Like father like daughter, it was no surprise the ice cream was gone in a flash. It must have been a great treat! Here's Tyler:

I have to preface this review by stating I am an AVID Horchata drinker and have even gone on a quest through my southwestern town to locate the best Horchata aficionados. Having said that, Hannah Kaminsky’s frozen vegan version does not disappoint when it comes to great Horchata flavor. When I saw that the recipe actually started out just like Horchata (soaking of almonds and rice), I knew this recipe was for me.  

I let the almonds and rice soak for a full 24 hours and then proceeded with the recipe, which included blending and straining the almond/rice mixture, cooking it down, and chilling it to a scary gelatinous goo (don’t let this frighten you, it churns to a beautifully rich ice cream). 

It was easy to follow and I did not make any modifications (other than accidentally adding a bit too much cinnamon, which was a delicious mistake). The result was a silky, ever-so-slightly grainy, Horchata flavored bliss. If you have not had real Horchata made from scratch than this may seem odd, but there is a wonderful micro-grit from the almonds and rice that lends itself as a perfect balance to the sugary, cinnamony sweetness that is Horchata. Even the next day this ice cream was creamy and delectable, the true measure of exemplary homemade ice cream  in my humble opinion (and the fact that it was all gone within 36 hours of making).

As the end of MoFo approaches, I am looking forward to having more time to delve further into this book! One of you will have that chance before I do! The winner of Vegan a la Mode is...

#9 Amey!!

Way to go! Please contact me with your shipping information at vegintraining at g mail dot com. 

Iron Chef: Hot Chiles, Sunflower Seeds and Grapes

Today's Iron Chef entry is brought to you by the foods Hot Chile, Sunflower Seeds and Grapes. As I looked at this list of ingredients I was instantly psyched because hot chiles were part of the challenge. Sunflower seeds, no problem. It was the grapes that had me stumped. The only way I usually tend to consume grapes is in a good wine. I don't usually care for them with savory stuff and I figured a lot of my challengers would go the sweet route. What to do?

At first I was going to tackle a brunch dish. I had planned to make a breakfast sandwich. I thought maybe some type of biscuit with sunflower seeds in it and maybe some type of chile-grape jam. I set about making the jam and it ended up being the texture of applesauce. Had I not been so bummed out I may have thought to use it in a scone or something like that. Instead, I scrapped brunch as it was after 1pm by now.

I decided to get back to my love of the great Southwest and its flavorful and spicy personality. First I made a cilantro-sunflower seed pesto.

Cilantro-Sunflower Pesto

Yields 1 1/4 cups

3 cups lightly packed cilantro leaves (small stems are ok)
3 cloves garlic
1/3 cup sunflower seeds
1 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 teaspoon Mexican oregano
1/2 teaspoon salt
1/2 teaspoon agave nectar
1/4 cup extra virgin olive oil

Place all ingredients except for the olive oil in the bowl of a food processor. Pulse to combine then run processor until well chopped. Slowly drizzle in the olive oil and let run until pesto is fairly smooth, scraping the sides once or twice.. Add more salt to taste if needed. Will keep in refrigerator for up to two weeks and will freeze for 6 months. GF

Next I got to marinating some tofu see recipe below.

Cilantro-Sunflower Pesto Marinated Tofu

1/2 cup vegetable broth
3 Tablespoons Cilantro-Sunflower Pesto
1 tablespoon Aji Panca Paste (can be found in some hispanic markets or online)
1 tablespoon low sodium tamari
8 oz. extra firm tofu, drained, pressed and sliced into 8 equal rectangular pieces

In an 8 x 8 baking dish whisk together marinade ingredients. Add tofu in a single layer. Marinade for at least 2 hours, preferably overnight, turning once.

Tofu can be grilled or baked in marinade.

Then I set about using those pesky grapes. I have to say the results far exceeded my expectations! This is what I came up with:

Grape-Avocado Pico de Gallo

1/2 cup green and red seedless grapes, quartered
2 medium red tomatoes, diced about 1/4" dice
1/2 cup tightly packed cilantro, coarsely chopped
1 very hot fresno (red) chile pepper, finely diced*
2 tablespoon red onion finely diced
juice of one lime
1/4 teaspoon cumin
1/8 teaspoon salt, or to taste
 1 small avocado, peeled and diced

In a medium sized bowl, combine grapes, tomatoes, cilantro, hot chile pepper, onion, lime juice, cumin and salt. After they are well combined, gently fold in diced avocado. Let sit for about 30 minutes to let flavors meld. Serve immediately. GF

* I feel it is very important to use a pretty hot variety of chile. It contrast the sweetness of the grapes beautifully.

So I had all the players lined up. I first thought I would make a tostada. That was until I realized after two trips to the store this morning, I had no lettuce or cabbage in my house. Two times was enough, so I switched gears. I had some corn tortillas in the fridge and a big ol' bottle of canola oil left over from a cooking class. Have you figured out where I'm going with this yet? Taquitos!!

Pesto Marinated Grilled Tofu and Black Bean Taquitos

1 recipe Cilantro-Sunflower Seed Pesto Marinated Tofu (see recipe above), reserve 1 tablespoon marinade
1 - 15 oz. can black beans, rinsed and drained
1/4 cup Cilantro-Sunflower Seed Pesto (see recipe above)
12 corn tortillas
1/3 cup Daiya Mozzerella Shreds
Oil for frying

Preheat grill to 350. Oil grill grates. Place sliced marinated tofu on hot grill and brush with marinade. Grill for 5 minutes or until nice grill marks appear and tofu is golden. Turn and brush other side with marinade. Grill for 5 more minutes until tofu is golden and slightly firm. Dice into 1/2 dice and set aside.

In small saucepan, combine black beans, 1 tablespoon reserved marinade and 1/4 cup pesto. Simmer over medium heat until beans are heated through. Gently stir in tofu and remove from heat.

Heat oil to 350. If you don't have a thermometer, use a small piece of tortilla to test heat. If it bubbles slightly, you are ready to go. It is really important to make sure the oil is not too hot or your taquitos will fall apart.

Assemble taquitos.

Take one tortilla at a time and place in oil for about 10 seconds to soften tortilla. It is very important to do this step to prevent tortillas from breaking apart. Carefully place softened tortilla on a paper towel lined plate. On end of tortilla closest to you, sprinkle 1-2 teaspoons shredded Daiya. Scoop approx. 2 tablespoons tofu-black bean mixture over Daiya in a straight line. Gently roll tortilla over filling until it resembles a cigar.

Here is the tricky part. These little guys like to unroll when you put them in the oil. I suppose you could use a pick to hold them shut, but they can tear pretty easily, so be careful if you pick 'em shut. If you successfully pick them, you could probably cook 2-3 at a time. I chose to cook one at a time and gently place them in the oil, seam side down, immediately holding the taquito with tongs using very light pressure. Fry for about 3 minutes, then turn over. Fry for about 2-3 more minutes or until beautifully golden. Using tongs drain excess oil from both ends of taquito. Place on paper towel lined plate, and repeat for remaining tortillas.

Serve immediately with a healthy serving of Grape-Avocado Pico de Gallo (recipe above).

Don't forget to comment on yesterday's post by midnight MST tonight (10/28/12) for a chance to win Vegan a la Mode...cuz you need a frozen dessert after this dish! The winner will be announced tomorrow!

Book Review - Vegan a la Mode and Guest Poster!

When Skyhorse Publishing agreed to provide a copy of Vegan a la Mode by Hannah Kaminsky for this giveaway, the first thing that flashed into my mind was my step daughter's family. She is probably one of the best cooks I know and her whole family loves ice cream! She seemed the natural choice to review this book and I was thrilled when she agreed without hesitation. It's such a pleasure to be able to share our love of cooking.

Here is her review of the book. Thanks Ty!!

Our family experiments a lot with ice cream and although we are not vegan, we are always trying to find new ways of perfecting our craft. Vegan recipes offer not only a delicious plant-based alternative to the rich dairy based desserts, it’s generally cheaper. Over the years I have tasted many store-bought vegan ice creams, and a few (usually coconut milk based) do appeal to me, but often they fail to satisfy my craving for actual ice cream. We tested two recipes from Vegan A ‘La Mode, Bitter Orange Sorbet and Horchata Ice Cream, and my craving was satisfied. 

The book is beautiful and easy to follow with great pictures and reference material. I recommend reading the “Troubleshooting” section before getting started, it has invaluable tips on avoiding ice cream catastrophe (ex: the stabilizer recipe to keep sorbet smooth).  We are a “jump-right-in” kind of family, so this suggestion is in hindsight. Both recipes turned out deliciously craveable the first time, even without modification; however some slight adjustments would probably amount to perfection. I want to work my through every recipe in the book and would be happy to give/receive this book as a gift, vegan or not. 

Mason, my 6 year old, picked Bitter Orange Sorbet, and this mini-foodie knows great flavors. It was an easy recipe to follow and we had a great time with it. First we made our orange sugar syrup. In hindsight I would have cooked the sugar syrup longer and taken it to a thicker "thread" stage. In my experience this helps keep sorbet smooth and creamy in the freezer, rather than turning to ice. The author offers a vegan stabilizer recipe to achieve this. Another way to accomplish this, I have heard, is to substitute some brown rice syrup for some of the sugar, but I have yet to try it.  While the syrup simmered we juiced our fruit. 

We made one adjustment to achieve the "bitter" undertone. We were not able to find the sour variety of oranges, as the recipe note suggests.  We substituted a 1/4 cup of extra grapefruit juice for 1/4 cup of the orange juice because our oranges were really sweet.

So after our orange sugar syrup cooled and we mixed with the juices, it was on to the ice cream maker. We have an electric Cuisinart Pure Indulgence, which is a staple in our kitchen. We churned until smooth and thick then transferred, covered, and put in freezer, BUT....not before sampling the fruits of our labor. It was slightly sweet, tangy without making our jaw clench, a hint of each juice came through without any being overpowering, and it melted in our mouths. It was delectable and I could not wait to eat again the next day. This is where the effort to make it creamy would have been nice.....it froze rock-solid. We moved it to the fridge for a few minutes to soften, then mixed well. It was still a bit "slushy" like, rather than the creamy texture it had night before, but who doesn’t love a great slushy?!

Our overall experience with this recipe was excellent and left me very excited about the 2nd trial.... Horchata ice cream!!!.....Stay Tuned.....

OK folks! It's time for another giveaway. This was can be shipped anywhere so everyone can join in the commenting fun. Leave a comment about the craziest or most interesting ice cream flavor you've ever had. If you haven't gone outside that box yet, just post about your favorite ice cream treat. Please make sure you post before midnight MST tomorrow night. The winner (and the Horchata ice cream review) will be posted on Monday. Sweet dreams.