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I get the late-night munchies like anyone else (and I have a notorious sweet tooth), but I don't often have something in the fridge or cupboards that really calls out to me, so I end up prowling the kitchen, unsatisfied. Well, tonight some silken tofu I had bought for just such an occasion finally came in handy.

I found an interesting-looking recipe for chocolate pudding that incorporated peanut butter (on this old page, but you have to scroll down to find it), which sounded about right. I was out of peanut butter, though, so I went for cashew butter instead. Turned out tasty, so I thought I'd share the recipe. After all, it's been ages since I've posted about food, and I figure some of you might appreciate having another easy snack recipe on hand. Let me know what you think!

Silky chocolate pudding

Ingredients

12 oz. silken tofu (I used a 1 lb. package and saved 4 oz to blend into a smoothie in the morning)

1/3 cup + 2 tablespoons unsweetened cocoa powder

1/3 cup + 2 tablespoons pure maple syrup

2 tsp. pure vanilla extract

2 tbsp. natural cashew butter

Instructions

Dump everything together in a food processor or blender and blend until smooth

Pour into individual serving dishes, if desired (or one big bowl just for you!)

Chill for about a half an hour or so in the fridge, if you can wait that long

Eat!

Oh, and below is the bonus food pr0n, a Chickpea Casserole I made last week from page 96 of Isa Chandra Moskowitz's Vegan With A Vengeance:

Excellent stuff. I swear I can barely cook without directions, but as long as people like Isa keep writing books, I'll keep eating tasty food.

What do you think? Share your comments below.

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Labels: desserts, vegan food, vegan recipes

You know, it's bad enough that I wasn't raised vegan. But now Jennifer McCann comes along with Vegan Lunch Box to rub it in. Vegan Lunch Box is delicious proof that vegan kids can actually have more exciting (and healthier!) lunches than all the other kids their age, so long as their parents are willing to pick up this book and follow its easy recipes (and maybe pack one of these delightful lunches for themselves while they're at it).

Considering how far veganism and vegan cookbooks have come in just the past decade, moms and dads from a generation ago may be forgiven for foisting Oscar Meyer on us, I suppoooose. Even then I can only let that slide because veganism was practically unheard of by most American parents until relatively recently, and of course this book did not exist back then. However, today's parents have no excuse to send their kids off to school with mediocre lunches (or worse, to eat cafeteria food), so Vegan Lunch Box should be considered a required parenting text.

All 130 enclosed recipes were vetted by McCann's son, James, who rated every meal she packed up for him to take to school in clever, bento-inspired lunch boxes. Only five-star meals made the final cut, so you and your kids are in for the very best of the many recipes McCann concocted to keep James eating healthy and, remarkably, to make him the envy of other kids at school. No scorned, deprived vegan here! It's nice to have a parent that cares so much, isn't it?

Vegan Lunch Box offers up full lunch menus, as well as the recipes to make these menus a reality (included in back is a thoughtful allergen-free index). Meals range from those designed to be quick and easy to creative inspiration for special occasions. Along the way, McCann has included lots of little tips and bits of advice on topics such as keeping sandwiches interesting, vegan cheese, and getting kids to eat salads, as well as a collection of full-color vegan lunch photos.

I don't have any kids myself, but I can certainly remember being at that age where I suffered through school lunches and unimaginative packed lunches. If you are raising kids, I highly recommend buying this book and putting it to good use. I'm sure your children will be much happier exploring these options than settling for what is typically available to them--the deprived kids will be the ones eating the same few lunches over and over again--and they will be learning to eat healthier at a younger age, too. It certainly speaks well of veganism to have such fun, tempting lunches out there in front of all the other kids at school. Maybe they'll want to ask their own parents for a vegan lunch box, too. Lunch box advocacy, anyone?

Even if you don't have or don't plan on having children of your own, you now have a perfect gift to give to people who do, vegan or not. Frankly, I'm looking forward to trying some of these recipes for myself. I think they'll be fun for picnics, lunch breaks on a weekend hike, or even for those occasions when I'm traveling long distances without a healthy vegan meal to be had anywhere along the way (I'm glaring at you, airports of America).

Do you have kids? Are they vegan? What do you feed them? Have you made any recipes from Vegan Lunch Box? If so, how'd it go? Comment below or email me.

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Labels: book, vegan cooking, vegan family, vegan food, vegan recipes

This is going to be a pretty lousy food post, since I don't have any pictures to show for my wife's culinary adventure. Yup, she picked up my slack.

I've been wanting to make cinnamon rolls for weeks, but I have been so busy (and I have a really hard time waking up early on weekends... or any day, for that matter), so Dr. Prescott took it upon herself to make this happen for us. The results weren't as photogenic as the pictures in Colleen Patrick-Goudreau's The Joy of Vegan Baking, but they looked very similar. My iPhone simply isn't a good substitute for a real camera with the lighting in our apartment, and my other camera, as mentioned previously, is dying a sad death.

But, man... Oh, man. Up until recently, I had not eaten a vegan cinnamon roll that tasted anything like the cinnamon rolls I remember from Cinnabon, et al. Certainly there are plenty of other vegan goodies to distract me. Far too many, really. I've managed to cut back at least a little on indulging my sweet tooth these past couple of months.

But all along, I periodically would try a commercially available vegan cinnamon roll and think to myself, "C'mon. How hard can it be? I mean, really, is it just that the people making these cinnamon rolls have simply never had the good stuff, or are vegan cinnamon rolls doomed to be like vegan "cheese," a pale imitation of the original recipe?" Okay, my thoughts weren't that coherent, but they more or less covered the same ground.

Fortunately, I remembered I owned The Joy of Vegan Baking, so I looked up cinnamon rolls. Voila! Colleen never lets me down.

Ironically, I didn't actually try her recipe, though I'm sure it's great. Everything I've tried from that book has been delicious so far. Fortunately, Colleen is focused on making sure vegan baked goods taste amazing, not on making sure they are made with fruit juices and bran fiber (thank you, Colleen). However, her recipe requires significant dough rising time, which is hard for me to come by, as mentioned above.

My friend, Kristin (who writes a blog called Beans and Greens), let me know about a recipe she modified with great success, and recommended it because it uses instant yeast, saving oodles of time.

However, the recipe Kristin posted called for corn syrup to make the icing. We don't have corn syrup and we don't want any. Dr. Prescott had the brilliant idea to combine recipes. We used the instant yeast goodness of Kristin's find (which still took a while to prep, unfortunately), and iced those rolls with the frosting from Colleen's book... I tell you, people: They tasted amazing (sugar rush!), so they are worth a little effort, especially if (unlike us) you actually have a rolling pin!

If you want the recipe, visit Kristin's write-up. She posted enticing pictures to go with it, which more or less represent how ours turned out as well.

Riding your coattails, ladies... Many thanks to both my wife and Kristin for my cinnamon roll heaven this past weekend.

I like to hear from you. Comment below or email me.

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Labels: vegan cooking, vegan food, vegan recipes

Here's a rare post that may not actually turn any of my friends into enemies! (frenemies?)

I've been cooking a lot more in recent months, which has been a surprising source of amusement for me, especially since the food continues to turn out miraculously well, despite my complete lack of culinary training. I have to give all the credit to delightful cookbooks like the ones you see on page 2 of the Amazon Widget over in the sidebar (you know, until I redesign the site again).

This evening I made "reinventing the quiche," from page 144 of The Quick-Fix Vegetarian. It was super-delish, and looked pretty tantalizing out of the oven, too. It's a shame my Canon PowerShot A75 is dying a sad and ugly death (and so prematurely!), which means this picture does not quite do it justice. I hope you get the idea. I know I'm looking forward to leftovers tomorrow.

For dessert: Snickerdoodle Purely Decadent (It's so new, along with Key Lime Pie, that I can't even find it on their website!)

I like to hear from you. Comment below or email me.

Enjoy AAFL? Use the permalink icon to share this entry with your friends or to link it from your blog, submit to a service using the share button below, and consider making a small donation to support this site and my work. Thanks!

Labels: vegan cooking, vegan food, vegan recipes

As our vegan cookbook selection expands--for that matter, as the selection of vegan cookbooks on the market expands--my wife and I find ourselves using certain cookbooks more and some less... or not at all. As with vegan restaurants in cities like New York, Los Angeles and San Francisco, simply existing isn't good enough anymore. You've got to be good to be competitive. This development is good for consumers and for veganism, since there's no tolerance for lousy, difficult vegan food when there is plenty of good eating to be had.

eat, drink & be vegan, Dreena Burton's latest cookbook, tops even her own first two books, The Everyday Vegan and Vive Le Vegan!. Dreena excels at concocting practical recipes that taste satisfying and--oh, by the way--happen to be pretty darn healthy. Bonus!

ED&BV is attractively designed and, like her previous books, focused on the practical, featuring dozens of helpful tips on getting your kitchen equipped (hint: none of these are fancy-schmancy Williams Sonoma items, and will serve you well no matter what book you're cooking from), food preparation, and cooking and baking notes. Most of the recipes come with helpful tips and recommendations on pairing with other recipes in the book, as well as serving suggestions. Dreena will have you putting meals together like a pro.

While some ingredients may not be available in just any store (quinoa, agave nectar, arrowroot powder, etc.), overall ED&BV is one of the more accessible vegan cookbooks out there. The book doesn't rely heavily on ingredients like these and, besides, most can be found at Whole Foods Markets, which are more ubiquitous than ever.

What I liked most about the recipes I read through and tried was how healthy the focus was. Dreena keeps it simple and focused on feeding yourself well without too much fuss. Even the sauces and gravies recommended to season things up rely on maple syrup instead of refined sugar, for instance. I feel like I could eat anything from this book and not have to worry that I'm splurging all the time.

My wife and tried a few entrees, including the Quinoa Chickpea Confetti Casserole (p. 140) with Balsamic Maple Sauce (p. 76). All I can say about that sauce is, move over teriyaki! It really made the dish. While the casserole itself is hearty and filling, it was relatively plain, but the recommended sauce knocked it out of the park.

I also really enjoyed the Roasted Red Kuri Squash with Gnocchi (p. 141). We did have one hiccup on this one, as the directions offer a range of 1-3 pounds of squash without adjusting the recipe according to the amount you have on hand. For people as literal as my wife and I, this meant that our 1 pound of squash was slightly overwhelmed by the rest of the recipe, particularly the lemon. However, it was still really good (we used linguine instead of gnocchi), and the Back to Basics Balsamic Vinaigrette (p. 77) we had with our side salad was the best I've ever had from a recipe, so I think we're finally ready to stop buying bottles of dressing.

[UPDATE: Dreena has posted some helpful ED&BV edits to her cooking blog, including an explanation for the squash confusion. The publisher is already getting ready to do a second printing, so future editions will incorporate these corrections.]

ED&BV is definitely another everyday classic. I know my wife and I will be exploring this book from cover to cover for a long time to come, and I recommend it to anyone who wants to develop his or her repertoire of tasty, wholesome dishes you can feel good about, both for the animals and for your health.

With the recent release also of Veganomicon and The Joy of Vegan Baking, 2007 has proven to be a watershed year for vegan cookbooks. And, hey, just in time for the holidays!

Labels: book, reviews, vegan recipes

What the Hell Does a Vegan Eat Anyway? never fails to blow me away with its creative dishes and presentation. Check out that mouth-watering photo on the left, from today's entry: Roasted Tofu and Jerusalem Artichokes, Chanterelle Mushrooms, Lentil and Chard Soup.

I don't know if I'll ever have the goods to cook like that, but I have to ask the question that must be on everyone's mind: When in the hell are the authors going to publish a cookbook?

Labels: blogs, vegan cooking, vegan food, vegan recipes

Building a vegan cookbook library is slow-going if you're not made out of money and don't want to be hit with too many recipes to try at once. We have a dozen and a half vegan cookbooks in the AAFL kitchen as it is. [Sidebar: Isn't this a great problem to have? It's wonderful that there are so many excellent vegan cookbooks. No excuses! A vegan lifestyle is in easy reach!]

So sometimes I come to the review party a little late. For instance, I only recently discovered the joys of Robin Robertson's Vegan Planet after buying it as a gift for my mom this past Mother's Day, then caving in and buying one for my wife and myself. That book is huge, but we liked what we've tried so far, particularly the fact that so few recipes rely on anything other than whole foods, so it wasn't long before we took advantage of a gift card balance to save money on Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less (don't worry about the title -- if there's a non-vegan recipe in this book, I haven't found it). We have a lot of trouble getting dinner started at a reasonable hour in this household, and prep usually takes longer than recipes specify, so there have been a number of 9 o'clock meals in past weeks. You can imagine how eager we were to get our hands on this book.

We've only tried one recipe so far, but it was delicious! Check out the mixed baby greens with pears, pecans and polenta strips on page 64 (but consider cubing the polenta instead). We'll definitely be having this again, and hopefully this first practice round will make it easier to actually make the dish in 30 minutes or less next time. We're not pros in the kitchen like my friends over at VeganYumYum and Vegan Cupcakes Take Over the World, which explains yet again why I forgot to take a photo!

Labels: vegan food, vegan recipes

I strongly recommend this surprisingly affecting departure from Vegan Freak Radio: The Vegan Health Show. If you think you're sailing smooth just because you gave up on eating animals, you might find your eyes opened after listening to this episode.

SF Gate blows the doors off the pet food recall in Bigger than you think: The story behind the pet food recall. Another eye-opener. The death toll is much, much higher than is being officially reported.

On March 28, "NBC News" featured California veterinarian Paul Pion, who surveyed the 30,000 members of his national Veterinary Information Network and told anchor Tom Costello, "If what veterinarians are suspecting are cases, then it's much larger than anything we've seen before." Costello commented that it amounted to "potentially thousands of sick or dead pets."

Disturbing.

The foodie mavens at Gourmet Magazine are doing what they should have done a long time ago for their readers; they're taking vegetarianism seriously, and it looks like they're doing it with a fairly strong vegan bent while they're at it, impressing upon all their gourmet-concerned readers that you can be healthy, improve the environment, reduce suffering, and still enjoy incredible meals.

Yeah, I know. Not news for most of us, but it's great to see more and more mainstream nods to the joys of vegetarianism. Color me pleased, especially since the magazine appears to be permanently installing a vegetarian section, starting with next month's issue. In the meantime, Here are a few delicious-looking, mostly vegan recipes from the current issue.

"Isn't it time to put the joy back into the act of eating vegetables? Isn't it time we started to think of all the grains and greens that grow on the earth as a gift? And isn't it time that we realized that eating vegetarian meals is neither penance nor virtue but simply another mealtime option?"

(your comments)

Labels: companion animals, health, pets, veg*nism, vegan food, vegan recipes

The New York Times | Dining & Wine: Strict Vegan Ethics, Frosted With Hedonism

Vegan cupcakes are taking over the major U.S. newspapers, thanks to the delicious new book, Vegan Cupcakes Take Over the World (see my previous post about Isa Chandra Moskowitz's Washington Post Q&A). It's more good PR for veganism, because these pieces always seem to love her, and they make vegan food look very accessible. It doesn't hurt that the recipes are terrific.

For those of you who still have not seen their public access cooking show and have no idea what co-author Terry Hope Romero looks like, you finally get a picture with her in the background, facing the camera.

The New York Times does require a free subscription to read the paper online, but you can use bugmenot to avoid setting up a new subscription yourself, if you prefer.

Labels: Isa Chandra Moskowitz, vegan food, vegan recipes

Wow.

My wife made Millet and Spinach Polenta with Sun-Dried Tomato Pesto, along with Roasted Butternut Squash Soup tonight. Both are from Isa Chandra Moskowitz's outstanding Vegan With a Vengeance, and both were excellent. Some of the best food I've eaten in a while. But they do take a long time to prepare and clean up after, at least if you're not an experienced cook, and that's a definite downside.

Still, I can think of only one vegan restaurant in Los Angeles that approaches this level of food quality, and it's neither all that close to home, nor all that affordable. Plus, we get lots of leftovers whenever we cook from VWaV.

You should definitely check it out:

Powells

Amazon

Labels: Isa Chandra Moskowitz, vegan food, vegan recipes

Those of you that have more baking experience will laugh at this observation, but there really is no acceptable substitute for all-purpose flour in a cupcake recipe. I learned this with the first two batches of cupcakes my wife and I attempted from Vegan Cupcakes Take Over the World. While the first batch was rather tasty, they turned out somewhat... concave.

But last weekend we finally got around to visiting a "regular" grocery store, where we found some unbleached all-purpose flour we simply had not been able locate at Whole Foods after two previous visits. Proper ingredients on hand, my wife was able to bake up these delicious chocolate cupcakes with chocolate ganache the other night:

I don't recommend licking the screen. It just isn't the same. I do recommend a companion cup of vanilla-flavored organic soymilk.

Labels: vegan food, vegan recipes

I don't normally post recipes without trying them first, but this one is a no-brainer. Reader Christopher Jones found the recipe for General Tao's Tofu at VegWeb that he raved about. One variation looked like this:

It got my mouth watering. I haven't been to VegWeb in a while. It's an incredible, free online database with tons of vegan recipes that will make your life a lot easier. I first visited VegWeb a lot when I was learning how to cook with ingredients that were new to me, like tofu and tempeh. With its simple, user-recommended and rated recipes, the site is great for people just transitioning to a vegan diet, simply looking for an easy, tasty meal, or if you don't have a lot of money to blow on vegan cookbooks.

I'll definitely be giving this recipe a try myself, along with some rice, and I might even try one of the variations with snow peas or red peppers that I saw in the user-uploaded photos (as above).

Labels: tofu, vegan food, vegan recipes

Dining with Friends: The Art of North American Vegan Cuisine

Friends of Animals

Dining with Friends

I solicited cookbooks to review here

Risotto with Spinach: Excellent. I've never had risotto this good at home. My guess is some of you will wait until the spinach scare has passed to give this one a try. But you should definitely try it.

Pesto Pasta with Carrots and Asparagus: I liked the pesto a lot, but the carrots and asparagus alone ended up being kind of a bland choice. Overall, it was pleasant enough, and relatively easy to make, so I'd probably make it again, but will likely change up the veggies and try different combinations. The pesto makes this dish.

Cashew Cream Lasagne: The "sauce" was key here, too. I have had a variety of different vegan lasagnas, with only one really complicated, time-consuming recipe winning my heart so far, but this recipe came out beautifully (but is it us, or does anyone else end up with too many unused noodles after layering the lasagna?). The cashew nut flavor might be a bit on the strong side for some, but I thought the creamy sauce made for the richest, most traditional lasagne I've had since adopting a plant-based diet.

Tempeh London Broil: I'm sad to report that this recipe turned out positively awful, and was way too expensive, even with the cheapest wine. I suppose if we'd loved it, I wouldn't have minded the cost, but I had high hopes. I love tempeh, and the recipe name prepares you to expect something really high end. Maybe we selected an inappropriate wine, or maybe we should have ignored the recipe and cut the tempeh thinner to cook it and marinate it more thoroughly, or maybe there's some other secret not shared in the book, but this was a huge let-down. It's a shame it called for four packages of tempeh and wine, because that was a lot of money to blow for something we didn't even want to eat for leftovers.

Mashed Yukon Potatoes

tasted

Pudding Cake

Key Lime Pie

great

Madeleine Bistro

Labels: restaurants, vegan food, vegan recipes

I'm going to start posting about some of my meals here and see how that works out.

Maybe you're already vegetarian, but just curious to know what this guy eats, or maybe you're curious about a plant-based diet. Maybe you're already transitioning, but need some inspiration. Heck, maybe you don't even care. Fair enough. It's easy enough to skip these posts.

But I love food, never more than now, as going vegan has really expanded my horizons. While I do a fair amount of eating out, I also frequently eat at home, so I may well write about both types of meals, as time permits.

I'll start this off tonight with Creamy Curried Veggies from p. 106 of How It All Vegan!, a book so popular around here that it usually just sits out in the cookbook holder most of the time. In my household, we're still only cooking for two, but the recipes are just the right size for a hearty meal, with plenty of leftovers (says here that the curry serves 2-4). These are meals you'll definitely want to revisit the next day for lunch.

Now, I never ate curry before adopting a plant-based diet, but have become a big fan since then. This HIAV recipe is not all that spicy, but it has that great curry flavor, and allows for loads of yummy veggies, including potatoes, peas, mushrooms, carrots, cauliflower, and onions. Like most of the entrees in the book, it rewards you with great taste for cooking healthy. The recipe recommends serving over rice, and I'd have to agree. I generally prefer short-grain brown rice. This dinner was so good, I went back for seconds... And they say a plant-based diet is good for weight loss. Don't forget to control your portions.

It's not the fastest recipe to make at 30 minutes plus prep, but it's worth the time, and gives you an opportunity to catch up on dishes while the veggies simmer. Plus, you can easily mix it up on any given night with whatever veggies happen to be in your kitchen on the day! I love recipes that allow for throwing together what you happen to have laying around in order to make an exotic, delicious dish.

Want me to try vegan recipes from your cookbook and write about them at the site? Either e-mail me for an address where you can send a copy of the cookbook, or -- if you want to take a shot that we'll love just one of those recipes so much that we'll have to try it and write about it -- simply send the full recipe, as found in the book, along with the name of your book and the page on which the recipe can be found, and we'll give it a look-see.

Labels: vegan food, vegan recipes

I've decided to start posting about some of my meals here. Maybe you're already vegetarian, but just curious to know what this guy eats, or maybe you're curious about a plant-based diet. Maybe you're already transitioning, but need some inspiration. Heck, maybe you don't even care. Fair enough. It's easy to skip these posts.

But I love food, never more than now, as going vegan has really expanded my horizons. While I do a fair amount of eating out, I also frequently eat at home, so I may well write about both types of meals, as time permits.

I'll start this off tonight with Creamy Curried Veggies from p. 106 of How It All Vegan!, a book so popular around here that it usually just sits out in the cookbook holder most of the time. In my household, we're still only cooking for two, but the recipes are just the right size for a hearty meal, with plenty of leftovers (says here that the curry serves 2-4). These are meals you'll definitely want to revisit the next day for lunch.

Now, I never ate curry before adopting a plant-based diet, but have become a big fan since then. This HIAV recipe is not all that spicy, but it has that great curry flavor, and allows for loads of yummy veggies, including potatoes, peas, mushrooms, carrots, cauliflower, and onions. Like most of the entrees in the book, it rewards you with great taste for cooking healthy. The recipe recommends serving over rice, and I'd have to agree. I generally prefer short-grain brown rice. This dinner was so good, I went back for seconds... And they say a plant-based diet is good for weight loss. Don't forget to control your portions.

It's not the fastest recipe to make at 30 minutes plus prep, but it's worth the time, and gives you an opportunity to catch up on dishes while the veggies simmer. Plus, you can easily mix it up on any given night with whatever veggies happen to be in your kitchen on the day! I love recipes that allow for throwing together what you happen to have laying around in order to make an exotic, delicious dish.

Want me to try vegan recipes from your cookbook and write about them at the site? Either e-mail me for an address where you can send a copy of the cookbook, or -- if you want to take a shot that we'll love just one of those recipes so much that we'll have to try it and write about it -- simply send the full recipe, as found in the book, along with the name of your book and the page on which the recipe can be found, and we'll give it a look-see.

Labels: reviews, vegan food, vegan recipes

I came up with a new recipe of my own this week that I'm absolutely in love with. Nothing like the excitement of discovering a new favorite, especially after throwing it together yourself off the top of your head!

Ingredients

1 package bowtie pasta (I used Whole Foods' 365 Organic)

1 jar of pasta sauce (I used the organic Seeds of Change Roasted Garlic and Onion 25 oz jar)

1 8 oz cake of tempeh (I used the organic LightLife Organic Flax Tempeh)

1/4 cup of pine nuts, toasted (I bought in bulk)

Preparation

Cook the pasta according to package directions

As the water is boiling (and pasta is cooking):

Start warming the pasta sauce over low heat in a sauce pan

Slice the tempeh into 1/8" thick strips

Sautee the tempeh until golden brown

Cut strips in half for pieces about 1 inch long and set aside

Toast pine nuts

Once the pasta is fully prepared, top with tempeh, sauce, and pine nuts before serving (I like nutritional yeast on some pasta dishes, but not this one; it was better without)

(Serves 4)

I recommend trying this recipe as close to the original as you can. It was so good. If you can't find those ingredients, work from there, and certainly always adapt recipes to your taste, but I can't guarantee that it will be as tasty if you use different products!

Serve hot with a mixed greens salad or side of whatever veggies float your boat (we went the easy road with steamed frozen organic broccoli).

Labels: tempeh, vegan food, vegan recipes