Bonjour à toutes et à tous,
Although stereotypically the French and vegans seem like enemies with nothing to gain from each other, as a vegan currently residing in France, I would like to analyze the situation with an insider perspective. This is an argument that extends beyond the food on the plate and reaches back to where it came from, to the business of farming, and to the French economy, culture, and history.
I have kept nearly every receipt from the grocery store in France, and I will try to calculate the cost of living as a vegan in Paris. I will explain where to shop, and how to navigate street markets.
And I will constantly express my sadness at the disturbing notion that the French do not like peanut butter. But I will express my joy that eating raw produce is easier than it was for me in the states.
I will do this all later, it's Daylight Saving's time and I am tired.
Saturday, March 30, 2013
Thursday, September 8, 2011
Super Simple Thursdays
My dad is the best for a couple of reasons: He's vegan, he's into rollerblading around big cities, he loves to play games, and he is a super cool dude to talk with. As if that weren't enough, my dad is awesome at cooking.
I was lucky to grow up with two parents who cook, and while I can definitely say I've learned a lot of cooking style from my mother, I certainly take after my father.
I mentioned in my previous post that I want to make this blog more "handy" for everyone, vegans and non-vegans alike. So without further ado, I present you with the dinner I ate tonight, prepared mostly by my dad.
YOU WILL NEED:
1 onion
1-2 cloves of garlic
1/2 green bell pepper
1 tomato
1 celery
1 can kidney beans (or black beans)
Your favorite rice ( I used white rice tonight)
Salt and pepper
First, cook the rice, however much rice you like. Second, chop the onion, garlic, pepper, tomato and celery. In a drop of vegetable oil, heat the onion and garlic. Once the soften up, add the remaining ingredients and cook until heated!
(Don't forget you might have to drain the beans first, if you used canned)
Serve the rice with bean and veggie mix on top!
Basically this is the easiest thing you could ever do, and it is vegan, super nutritious, quick, and tasty.
I would love to stay here and rant about how delicious this was, but I have class soon. Just more proof that college students on a budget can eat healthy!
<3
I was lucky to grow up with two parents who cook, and while I can definitely say I've learned a lot of cooking style from my mother, I certainly take after my father.
I mentioned in my previous post that I want to make this blog more "handy" for everyone, vegans and non-vegans alike. So without further ado, I present you with the dinner I ate tonight, prepared mostly by my dad.
YOU WILL NEED:
1 onion
1-2 cloves of garlic
1/2 green bell pepper
1 tomato
1 celery
1 can kidney beans (or black beans)
Your favorite rice ( I used white rice tonight)
Salt and pepper
First, cook the rice, however much rice you like. Second, chop the onion, garlic, pepper, tomato and celery. In a drop of vegetable oil, heat the onion and garlic. Once the soften up, add the remaining ingredients and cook until heated!
(Don't forget you might have to drain the beans first, if you used canned)
Serve the rice with bean and veggie mix on top!
Basically this is the easiest thing you could ever do, and it is vegan, super nutritious, quick, and tasty.
I would love to stay here and rant about how delicious this was, but I have class soon. Just more proof that college students on a budget can eat healthy!
<3
Wednesday, September 7, 2011
Back to School!
I realize I completely suck at blogging. The good news is I am back to school, and the past indicates that when my life is scheduled to the tee as it as now, I am more productive. To help you forget that I am one of the worst Keeper of the Blogs, here are some pictures of food I made:
Pineapple Right-Side-Up cupcakes
No-Bake Strawberry Chocolate Pie
My sister with the ingredients for vegan root beer floats!
Vegan blueberry muffins!
And there is a TON more! The recipe for the blueberry muffins I took from an online source and adapted by adding mashed bananas and applesauce. I plan on experimenting with that recipe again and then posting it here.
I bought a new cookbook, "The Vegan Table" by Colleen Patrick-Godreau. I have already made the pad thai and vegetable risotto with amazing results! I highly recommend any of her cookbooks.
Also, and I promise this is not a lie, I want to re-evaluate what this blog is for. In the beginning I was ranting about vegan restaurants and posting photos of food I made using recipes from other people. And I will continue to do that. But I want to address my meat-eating friends here, because I want them to eat less meat. I want to write more about my vegan life everyday. The type of vegan food people would actually love to eat. Food that doesn't sound creepy or like another word for cardboard.
Naturally I am not doing this re-vamping today. This weekend is the most likely. I am most definitely doing this, because I also want to talk about MY recipes! I do no have many, but the kitchen is my studio, and the stove is my canvas.
Peace out.
Pineapple Right-Side-Up cupcakes
No-Bake Strawberry Chocolate Pie
My sister with the ingredients for vegan root beer floats!
Vegan blueberry muffins!
And there is a TON more! The recipe for the blueberry muffins I took from an online source and adapted by adding mashed bananas and applesauce. I plan on experimenting with that recipe again and then posting it here.
I bought a new cookbook, "The Vegan Table" by Colleen Patrick-Godreau. I have already made the pad thai and vegetable risotto with amazing results! I highly recommend any of her cookbooks.
Also, and I promise this is not a lie, I want to re-evaluate what this blog is for. In the beginning I was ranting about vegan restaurants and posting photos of food I made using recipes from other people. And I will continue to do that. But I want to address my meat-eating friends here, because I want them to eat less meat. I want to write more about my vegan life everyday. The type of vegan food people would actually love to eat. Food that doesn't sound creepy or like another word for cardboard.
Naturally I am not doing this re-vamping today. This weekend is the most likely. I am most definitely doing this, because I also want to talk about MY recipes! I do no have many, but the kitchen is my studio, and the stove is my canvas.
Peace out.
Sunday, March 20, 2011
The Best Chocolate Chip Cookies
In a medium size bowl, whisk together:
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup vegan butter (I use Earth Balance)
2 teaspoons vanilla
1/4 cup applesauce
Once that is all mixed together, add:
1 1/4 cup all purpose flour
1/4 teaspoon baking soda
1 cup vegan chocolate chips (I like Ghirardelli)
Use a spatula to combine.
Preheat your oven to 350 degrees Fahrenheit.
Use a spoon to make little cookie drops on the baking tray, no need to flatten them or anything. Unless you're a perfectionist and prefer to make each cookie uniform, go for it! But by this point I just want to eat these babies so I'm rushing.
Bake for approximately 9 minutes, keep your eye on them around the 8 minute mark though, once the bottoms are golden, the cookies are done!
Let them cool on the tray for a few minutes and then transfer to a cooling rack. And then (if you're me) eat them all.
my batter:
When I made these I used mini chocolate chips, and I used a teaspoon to size my cookies, so mini cookies with mini chips! I don't have a picture, but I swear they were so cute.
I previously declared the chocolate chip cookies in "Vegan Cookies Invade Your Cookie Jar" as they greatest ever, but now they are second greatest. I like this recipe more because of the butter as opposed to oil. It really adds to the authenticity of a more traditional cookie.
I adapted this recipe from a post on the "SuperVegan" website:here
<3
k
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup vegan butter (I use Earth Balance)
2 teaspoons vanilla
1/4 cup applesauce
Once that is all mixed together, add:
1 1/4 cup all purpose flour
1/4 teaspoon baking soda
1 cup vegan chocolate chips (I like Ghirardelli)
Use a spatula to combine.
Preheat your oven to 350 degrees Fahrenheit.
Use a spoon to make little cookie drops on the baking tray, no need to flatten them or anything. Unless you're a perfectionist and prefer to make each cookie uniform, go for it! But by this point I just want to eat these babies so I'm rushing.
Bake for approximately 9 minutes, keep your eye on them around the 8 minute mark though, once the bottoms are golden, the cookies are done!
Let them cool on the tray for a few minutes and then transfer to a cooling rack. And then (if you're me) eat them all.
my batter:
When I made these I used mini chocolate chips, and I used a teaspoon to size my cookies, so mini cookies with mini chips! I don't have a picture, but I swear they were so cute.
I previously declared the chocolate chip cookies in "Vegan Cookies Invade Your Cookie Jar" as they greatest ever, but now they are second greatest. I like this recipe more because of the butter as opposed to oil. It really adds to the authenticity of a more traditional cookie.
I adapted this recipe from a post on the "SuperVegan" website:here
<3
k
Back in Business!
I have been away from this blog for quite some time, and I am not really sure why. I think I just got busy with my life things and of course certain aspects get neglected. But I promise I have returned to the internet, with intentions of actually posting recipes!
Because you see, I may not have writing recently, but I have never stopped baking and cooking.
Here is just some of what I've been up to:
Chocolate cake with chocolate mousse icing
Variety of cupcakes
A "Hello Kitty" cake for my best friend!
Mediterranean Olive bread
Banana "ice cream" with cocoa powder!
And much more! I have experimented with gluten-free vegan baking, as well as sampled gluten free pastas. They are delicious! I fed them to my gluten loving family and they even agreed.
I have baked 2 vegan cheesecakes, both of which were to die for. I got the recipe from VegNews, which contained lovely photographs. My cheesecakes were not as photogenic, but will definitely be made again so pictures next time!
Lastly I went on a cookie-spree. I found several vegan cooking blogs online and found a recipe for vegan thin mints. Naturally "Thin Mints" are my absolute favorite Girl Scout flavor, so a few weeks ago I tried my first vegan thin mints. And naturally they were delightful. :)
<3
K
Because you see, I may not have writing recently, but I have never stopped baking and cooking.
Here is just some of what I've been up to:
Chocolate cake with chocolate mousse icing
Variety of cupcakes
A "Hello Kitty" cake for my best friend!
Mediterranean Olive bread
Banana "ice cream" with cocoa powder!
And much more! I have experimented with gluten-free vegan baking, as well as sampled gluten free pastas. They are delicious! I fed them to my gluten loving family and they even agreed.
I have baked 2 vegan cheesecakes, both of which were to die for. I got the recipe from VegNews, which contained lovely photographs. My cheesecakes were not as photogenic, but will definitely be made again so pictures next time!
Lastly I went on a cookie-spree. I found several vegan cooking blogs online and found a recipe for vegan thin mints. Naturally "Thin Mints" are my absolute favorite Girl Scout flavor, so a few weeks ago I tried my first vegan thin mints. And naturally they were delightful. :)
<3
K
Tuesday, August 10, 2010
New York Vegan
It is the vegan mecca of the East coast. New York City is always my favorite place to visit regardless of why I am going there, because it means I'll get to eat at a vegan restaurant. Such was my Saturday, when my dad and I drove to New York to go rollerskating with the Big Apple Rollers.
I ate Clif bars for sustenance as we skated 20 miles around Manhattan. Little did I realize Manhattan has hills, some very steep, and it was hot outside. Of course I drank plenty of water but also grabbed an iced coffee on the way. My taste for coffee increases everyday, I swear. Also I noticed that if I had to, I could live off Clir bars for a substantial amount of time. They are so delicious and fill you up like meal. I'm definitely going back to Target and stocking up, because they sell them by the box over there.
Moving on, my roller blades killed my feet. They are simply designed poorly, so dad and I peaced out just before the skate crew reached their picnic spot. We donned our flip-flops and hit the crowded subways to get back to the car. After dropping our skates off, we once more entered the sweltering underground and set our compass for East Village.
College town, hipster-ville, I appreciate the NYU area of New York if only for the plethora of unique shops and restaurants, many of which cater to vegans. My father is spokesperson for Angelica's Kitchen, an all organic, all vegan restaurant that has been around since the 70's, I believe. He has been there several times while Saturday was my first. It was also a first for my vegetarian friend Courtney, who met us at the restaurant.
We own the cookbook for Angelica's, and for that reason I was already familiar with the menu. Of course I wanted to try everything, because I was 1) starving, and 2) everything spoke of vegan goodness. We ordered a pickled platter and curried cashew dip appetizer. Pickled beets, cauliflower and other veggies were piled atop a very small plate, and oddly enough I tried the beets. I had never eaten a beet before in my life, because they always freaked me out. However they were good. I don't really know how to describe what it tasted like, but I didn't hate it. The other plate consisted of carrots and celery around a dollop of curried cashew dip. Now that was excellent. Kind of like hummus, but different and just as delicious.
For my lunch I ordered a tempeh Reuben. I never ate a Reuben before, even in my meat-eating days, because, well, I didn't know what it was and it freaked me out. But I love sauerkraut, tempeh, lettuce and bread, so why not. It was very amazing. I ordered mine on spelt bread, just for fun. I'm sure it tastes the same on any bread. My favorite part was the Russian dressing (I believe made from tofu) and how it was warm. I could ate that sandwich all the time. I polished off the whole thing!
My dad ordered one of the specials, some kind of platter with tempeh, vegetables, rice, and a creamy dip. Courtney ordered the sushi rolls, which were huge but looked tasty. For drinks Angelica's only serves warm water, because they believe cold water negatively affects your digestion. I ordered Hibiscus lime tea (tangy and tasty), Courtney got the apple cider, and my dad got fresh lemonade.
I like the big windows, which we were seated by, and although everyone was friendly, the service was so-so. Maybe now that I work in a restaurant, I expect a lot more. It is a really neat local place, with lots of flavor (pun intended). I was happy I had read the whole "Angelica's Philosophy" from the cookbook, it gave me a lot of insight on this intriguing organic restaurant.
For dessert we traveled to Babycakes, a vegan and gluten-free bakery a few blocks away. Again, I own the Babycakes cookbook, so everything I saw I knew about, and even already tried, since I've baked their cookie recipe before. I was being silly and ordered a cookie sandwich, plus a plain chocolate chip cookie. I didn't even try a cupcake! I want to go back, just for that. The bakery itself is very small, but very "lived-in," bursting with local color. My favorite thing is the cookie sandwich, 2 chocolate chip cookies with frosting in the middle. They are very lightly sweet.
The (gluten free) chocolate chip cookies by themselves are, "eh." They are thin, hard, and crispy. Not my ideal cookie, but I know my grandmother would go nuts. She loves crunchy cookies while I'm a soft and moist girl. Also the chocolate chips are very minuscule, so there wasn't a huge chocolate flavor. But I mean, they were cookies, and they were edible so I devoured them regardless.
Once more the subway to the parking garage, and once more the tunnel back to New Jersey. It was a good day.
<3 K
P.s.- I'm working on getting pictures. Sorry words are boring without visuals !
I ate Clif bars for sustenance as we skated 20 miles around Manhattan. Little did I realize Manhattan has hills, some very steep, and it was hot outside. Of course I drank plenty of water but also grabbed an iced coffee on the way. My taste for coffee increases everyday, I swear. Also I noticed that if I had to, I could live off Clir bars for a substantial amount of time. They are so delicious and fill you up like meal. I'm definitely going back to Target and stocking up, because they sell them by the box over there.
Moving on, my roller blades killed my feet. They are simply designed poorly, so dad and I peaced out just before the skate crew reached their picnic spot. We donned our flip-flops and hit the crowded subways to get back to the car. After dropping our skates off, we once more entered the sweltering underground and set our compass for East Village.
College town, hipster-ville, I appreciate the NYU area of New York if only for the plethora of unique shops and restaurants, many of which cater to vegans. My father is spokesperson for Angelica's Kitchen, an all organic, all vegan restaurant that has been around since the 70's, I believe. He has been there several times while Saturday was my first. It was also a first for my vegetarian friend Courtney, who met us at the restaurant.
We own the cookbook for Angelica's, and for that reason I was already familiar with the menu. Of course I wanted to try everything, because I was 1) starving, and 2) everything spoke of vegan goodness. We ordered a pickled platter and curried cashew dip appetizer. Pickled beets, cauliflower and other veggies were piled atop a very small plate, and oddly enough I tried the beets. I had never eaten a beet before in my life, because they always freaked me out. However they were good. I don't really know how to describe what it tasted like, but I didn't hate it. The other plate consisted of carrots and celery around a dollop of curried cashew dip. Now that was excellent. Kind of like hummus, but different and just as delicious.
For my lunch I ordered a tempeh Reuben. I never ate a Reuben before, even in my meat-eating days, because, well, I didn't know what it was and it freaked me out. But I love sauerkraut, tempeh, lettuce and bread, so why not. It was very amazing. I ordered mine on spelt bread, just for fun. I'm sure it tastes the same on any bread. My favorite part was the Russian dressing (I believe made from tofu) and how it was warm. I could ate that sandwich all the time. I polished off the whole thing!
My dad ordered one of the specials, some kind of platter with tempeh, vegetables, rice, and a creamy dip. Courtney ordered the sushi rolls, which were huge but looked tasty. For drinks Angelica's only serves warm water, because they believe cold water negatively affects your digestion. I ordered Hibiscus lime tea (tangy and tasty), Courtney got the apple cider, and my dad got fresh lemonade.
I like the big windows, which we were seated by, and although everyone was friendly, the service was so-so. Maybe now that I work in a restaurant, I expect a lot more. It is a really neat local place, with lots of flavor (pun intended). I was happy I had read the whole "Angelica's Philosophy" from the cookbook, it gave me a lot of insight on this intriguing organic restaurant.
For dessert we traveled to Babycakes, a vegan and gluten-free bakery a few blocks away. Again, I own the Babycakes cookbook, so everything I saw I knew about, and even already tried, since I've baked their cookie recipe before. I was being silly and ordered a cookie sandwich, plus a plain chocolate chip cookie. I didn't even try a cupcake! I want to go back, just for that. The bakery itself is very small, but very "lived-in," bursting with local color. My favorite thing is the cookie sandwich, 2 chocolate chip cookies with frosting in the middle. They are very lightly sweet.
The (gluten free) chocolate chip cookies by themselves are, "eh." They are thin, hard, and crispy. Not my ideal cookie, but I know my grandmother would go nuts. She loves crunchy cookies while I'm a soft and moist girl. Also the chocolate chips are very minuscule, so there wasn't a huge chocolate flavor. But I mean, they were cookies, and they were edible so I devoured them regardless.
Once more the subway to the parking garage, and once more the tunnel back to New Jersey. It was a good day.
<3 K
P.s.- I'm working on getting pictures. Sorry words are boring without visuals !
Thursday, July 29, 2010
Gluten-Free Rainy Days
I am sorry to report that the USB for my camera is MIA, so today's post is picture-less. But of course I promise that next time my post will only be pictures, so no complaining. I've been up to all sorts of things lately. In the kitchen I feel like I haven't been too creative, mostly because it is HOT.
In an effort to avoid the stove, I purchased "Ani's Raw Food Desserts," a raw food cookbook. Everything is vegan, gluten free, and sugar free, and they recipes look amazing! I can't believe just about everything in "Ani's" is made of nuts and dates. My experiments with the raw will begin soon, because I picked up some pitted California dates and a huge bag of raisins (and some chocolate chips), so I am ready!
As always I was craving chocolate last night, and luckily before I started baking I stumbled across a gluten-free chocolate chip cookie recipe. I used the recipe from Dreena Burton's website (the author of "Vive le Vegan"). And they turned out fantastic!
Like her non gluten-free chocolate chip cookies, these were a one bowl recipe. (My favorite thing). She uses unrefined sugar and maple syrup as sweeteners. The dough is made of brown rice flour, which as first taste is very, very grainy. I actually was so anxious to try one of the cookies I took one right off the baking sheet, while it was still hot. It crumbled in my mouth but I didn't like the texture, and I was scared that gluten-free just wasn't for me.
...but I waited, and I let all the cookies cool before diving in again. Oh what a difference ten minutes makes! Once cooled, these cookies were delicious! I even brought them over for my friends to try, and they received five stars.
So now I'm on a gluten-free kick! I'm snacking on brown rice pasta with marinara sauce at the moment, and it is spectacular. Although I can tolerate (mostly) gluten, I love the idea of being gluten-free, because it truly does make me feel better. The only downsides being it takes a little more effort, and costs a little more money.
Other than all that, it's been lazy days here (except for working days). Tonight may bring raw carrot cupcakes...we'll see. =]
<3K
In an effort to avoid the stove, I purchased "Ani's Raw Food Desserts," a raw food cookbook. Everything is vegan, gluten free, and sugar free, and they recipes look amazing! I can't believe just about everything in "Ani's" is made of nuts and dates. My experiments with the raw will begin soon, because I picked up some pitted California dates and a huge bag of raisins (and some chocolate chips), so I am ready!
As always I was craving chocolate last night, and luckily before I started baking I stumbled across a gluten-free chocolate chip cookie recipe. I used the recipe from Dreena Burton's website (the author of "Vive le Vegan"). And they turned out fantastic!
Like her non gluten-free chocolate chip cookies, these were a one bowl recipe. (My favorite thing). She uses unrefined sugar and maple syrup as sweeteners. The dough is made of brown rice flour, which as first taste is very, very grainy. I actually was so anxious to try one of the cookies I took one right off the baking sheet, while it was still hot. It crumbled in my mouth but I didn't like the texture, and I was scared that gluten-free just wasn't for me.
...but I waited, and I let all the cookies cool before diving in again. Oh what a difference ten minutes makes! Once cooled, these cookies were delicious! I even brought them over for my friends to try, and they received five stars.
So now I'm on a gluten-free kick! I'm snacking on brown rice pasta with marinara sauce at the moment, and it is spectacular. Although I can tolerate (mostly) gluten, I love the idea of being gluten-free, because it truly does make me feel better. The only downsides being it takes a little more effort, and costs a little more money.
Other than all that, it's been lazy days here (except for working days). Tonight may bring raw carrot cupcakes...we'll see. =]
<3K
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