Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts

Saturday, April 5, 2014

This tasty vegan recipe is perfect for carnivores, vegetarians, and vegans alike! They're low in fat, high in protein, and full of flavor. Try bringing these to your next party or simply make a bunch and store in the freezer. This recipe doesn't include mushrooms for those of us not fond of fungus. 



Vegan Wontons

8 oz (or half of a 16 oz package) of Firm Tofu
A handful of spinach
1 tblsp green onion
1 tblsp minced garlic
1 tsp green curry paste
1 tsp freshly chopped cilantro
2 tsp lemon juice
1 tiny pinch (1/6 tsp) of freshly grated ginger
Sprinkle of salt and pepper
Wonton wraps
A tiny cup of water
Hoisin Sauce for dipping



All you need to do is take the tofu, spinach, onion, garlic, curry, cilantro, lemon juice, ginger, and salt and paper, and add them to a food processor. Blend until smooth. Feel free to try it and add ingredients to suit your taste. The taste of the curry, however, will come out after you cook the wontons.

When the filling is blended, it will be very green but very tasty!

Once you have your filling complete, get ready to make the wontons!

There are a few different ways to wrap it, but my favorite and the easiest wrap to learn is simple. Wet all the sides of your wonton wrap. Add your filling. You'll find that you really don't need that much: about a teaspoon.



Take opposite corners and fold over your filling. Take the remaining edges, dab them with water, and place them on the center of your dumpling to seal it. You're done!

If you want to boil them, it'll take about 5-6 minutes. If you want to deep fry them, fill a pan with about 1 inch of sunflower seed oil. Set it at medium heat, and let it warm up. Add your dumplings on their side. Flip them over after about 2 minutes.

To freeze, place on a plate and wrap with plastic wrap. Them them freeze in the freeze on the plate, about 1 hour, then place in a large plastic bag.

When you're done cooking your wontons, serve with hoisin sauce. Enjoy!

Tuesday, January 7, 2014

To Be, or Not To Be... Vegan?

"Oh great, who invited the herbivore?"
"I brought hummus."
happyherbivore.com

One thing that I've learned in my years at college is the beauty, controversy, rules, and opinions surrounding the "vegan lifestyle". I've had plenty of vegan friends, vegetarian friends, and carnivore friends. I've always loved to dabble in the occasional vegan meal, but I had never fully committed. 

But as of November of 2013 (so before the holidays really started rolling around) I decided that I wanted to try being vegan for real. My mom had been juicing on and off for three weeks and had maintained, for the most part, a vegan lifestyle (even if she didn't want to admit that she was vegan). She lost 16 pounds! I was amazed. I'd heard that celebrities like Kelly Osbourne had gone vegan to lose weight and then maintain their weight, but I guess with all the crazy diets surrounding celebrities, I didn't believe it to really be a "weight loss" thing. But with my mom? Different story. I'd seen all the crazy diets she had done. I'd seen her go through weight watchers, "no carbs", South Beach diet, and the like. 

Anyway, since I have had so many vegan friends, I knew a lot about the vegan diet and I essentially knew where to start. I bought myself a vegan cookbook (anyone who knows me knows that I basically carry my vegan cookbook everywhere), and I just started. 

I'm happy to say that through my ups and downs, cheats and wins, crying and smiling, my vegan diet so far has been pretty successful. I have two things to say.

First, it does work as a weight loss solution. Even through the holidays, I didn't gain a single pound. In fact, I lost 4 pounds (if you knew how much I did eat, you'd know that's a definite accomplishment). I also find that my health has improved, my stomach is happier, and weirdly, my feet have shrunk (I guess my usual diet consisted of a lot of salt?).

Second, the myth and stigma surrounding vegan lifestyle, even among the avid juicers, healthy eaters, and crazy dieters is absurd. And that's what I would mainly like to point out. 




The first thing people always ask after I inform them that I am vegan is "Why?" I have such a complex answer to that, that I still just don't have a good short, quick explanation. As I pause and fumble for the right way to respond, whoever is present shoots off and starts telling me how meat is good for you, we have canine teeth, we need meat, without meat you can't grow muscle, on and on and on. 

The one thing I've never understood is why people are so quick to assume that by informing them that I am vegan is insinuating that humans don't need meat. Of course, I know humans need meat, I know our ancestors from thousands and thousands of years ago started the evolution to the healthy and fully functioning brains we have today because of meat. But they did not eat meat and animal products for breakfast, lunch, dinner, dessert, snack, midnight snack, etc. They did not have a constant flow of meat and animal products day in and day out. Yet this is nearly the American way! 

At every usual, typical, American meal there is an abundance of animal products floating around. Why? 

Yet every time I go out with family, go to Starbucks, go to a party I don't ask the people eating enormous quantities of animal products why they are eating it. So why would you ask me why I choose not to eat it? It makes no sense to me. 



Second, I would like to briefly explain some facts about being vegan. There are many reasons to go vegan. I have always felt that there is an extreme mistreatment of our animals and I don't think it's right. For some, that is reason enough. I remember once, in a Persuasive Speech class, a girl was trying to persuade the class to go vegetarian/vegan. She made a great alternative solution if you were not willing to go vegan "If you could cut down your consumption of meat by half, you would still be making a huge statement." 

I do however, believe that humans need meat. So I have tried to not think about it, and have kind of stayed in the background, eaten less meat (because I think that's a valid point, and I think Americans eat too much meat as it is) and just hoped that the people strong enough to be vegan will make a loud enough statement that the treatment of animals will change. 

Another simple reason to go vegan? As long as you avoid TVP and vegan cheese (the vegan cheese really isn't that tasty anyway), your food is pretty much guaranteed to be unprocessed. I mean think about it. That vegan cupcake? Made with margarine, applesauce, 72% dark chocolate, sugar, whole wheat flour, baking soda. Those vegan chips? Potatoes, sunflower seed oil, and salt. Vegan beans simply forgo pig lard. Vegan bread is usually only 4-5 ingredients, all of which you can pronounce and picture in your head. In short, the ingredient list on vegan foods are awfully short. And isn't that a good thing?

The hardest thing about going vegan at first was I had to give up taco bell, peppermint bark popcorn, caramel chews, whole fat caramel lattes, and a bunch of other not-good-for-you stuff and replaced it with strawberries and sugar, black coffee, vegan french toast, and home-made tacos. So really, how can I be doing myself a disservice?

The last and least "honest" reasons to go vegan? I'm lactose-intolerant anyway, may as well avoid eggs, meat, gelatin, and all that other stuff. It's cheap. It makes you lose weight. It forces me to eat my veggies and like them. It forces me to eat less and to be conscious about what I'm putting into my body. 

Vegan diets can be done wrong, don't think I don't know that. It's a constant balance of proteins, carbs, vitamin B, etc. This balance, when planned and informed about correctly, is not only possible but quite easy once you get in the swing of things. But it's also that balance that makes you plan your visits to the grocery store, forces you to eat that damn healthy sandwich you need to eat when all you want is a nice juicy burger, a milkshake, and fries (which is, what, 2,000 calories?).

I'm not trying to convince anyone to go vegan. I'm actually just making the point that it's a choice, and you shouldn't shame someone for their choices. Especially one that is about their health! You can't argue that an unprocessed diet--full of fruits, veggies, and grains--is so bad that you need to lecture them and convince them to eat the foods they don't want to eat. 

What I want you to take away from this article is this: the next time someone tells you that they're vegan you shouldn't say "Why?" You should say, "Awesome. That takes some willpower. How's it working out for you?"



nybg.tumblr.com


Sunday, January 5, 2014

Vegan Chai Snickerdoodle Cookies


Photo by Vanessa Rees
Alright. I was touring Target with my parents and I stumbled upon a heart-shaped tupperwear container. I instantly fell in love and wanted to start baking immediately. So I bought it and ran home.

Now, I was spending the weekend with my parents, so when I got home, I actually didn't have my usual ingredients. Being a newly found vegan, I wanted to make some cookies for my new container that were vegan, small, and delicious. I started scouring the internet, expecting to have to be searching for a while because I assumed I wouldn't have a lot of the ingredients (and I didn't want to go back to the store).

And then I found it. This delicious recipe I got off "The Post Punk Kitchen" seemed simple enough and the pictures made the cookies look chewy and tasty. I did change the recipe slightly for what was in the kitchen. Instead of cardamom, I used more cinnamon and a little bit of nutmeg. It made the "chai" taste very subtle and I loved it! I also didn't have canola oil, so I used coconut oil instead. 

It's safe to say that this is a new staple in my recipe book. It's very tasty, and a must try while it's still cold out!



Vegan Chai Snickerdoodle Cookies

For regular Cinnamon Sugar topping:
1/4 cup sugar
1/2 teaspoon cinnamon

OR you could make the chai topping...

For the Chai topping:
1/4 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
pinch cloves
For the cookies:
1/2 cup coconut OR canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk (I used almond milk)
2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon


Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a dinner plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.
With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Enjoy!