Tag Archive: Vegan

What A Meat-Eater Took Away From Oprah’s Vegan Episode

Written on February 2, 2011 by Wannabe Chef in Uncategorized

When I heard Tuesday’s episode of Oprah marketed as her “vegan experience”, I have to say as an occasional meat-eater I wasn’t drawn in; certainly it wouldn’t be as good as her camping trip with her “friend”, Gayle(remember that? That was a hoot!). But I was also interested to see what message she would be giving, especially with a panel of Veganist Kathy Freston, Food Activist Michael Pollon(who’s not a vegetarian), and a representative from a factory farm slaughterhouse(also not a vegetarian if you couldn’t draw that out).

Before I say what I agreed with and didn’t agree with of the show, I have to quantify my own diet by saying I’m something of a “flexitarian”. I eat vegan most of the time because that’s how I shop; dairy doesn’t agree with me and the only time I have eggs is in brownies(is this really a shocker?). While I don’t have plans to eat meat anytime soon, I’d never call myself a vegetarian since I’m sure I’ll eat meat at a holiday or in a restaurant soon enough. Also, I’m not fundamentally against it, which is probably the number one reason I’d say all of this comes from a “meat-eater”’s perspective.

Agree

“I don’t think you should be eating meat if you don’t want to see how it’s being produced” –Michael Pollan

This, to me, was the best message from the show. No one ever sees how their food is made anymore; most people have been filtered out of the farming lifestyle over the past few hundred years. Having given a presentation on most of this at the 2010 Healthy Living Summit, I can’t say I was shocked at what was shown in the slaughterhouse.

Eat more veggies and you will be more in touch with your bodily functions than ever before(and you’ll like talking about it): The HARPO staff loved to talk about how much they pooped and farted; and who could blame them? One of the benefits of a plant-based diet is that your body works incredibly well at digesting food and you’ll never have to spend another morning struggling on the toilet. It’s a good life.

We should be more aware of what’s in our food: At one point, one of Oprah’s staffers took all the food with animal products out of her refrigerator. What was left was basically mustard and ketchup, and she had no idea that’s how she was eating. Another staffer admittedly ate “horrible” before going vegan, and lost 11 pounds just by eating nutritious food. If you actually know what’s in your food, vegan or not, you’re more likely to make a healthier and informed decision.

We should support our farmers(and hint: you don’t do this by buying from large industries): This is something that Michael Pollan said which sort of got swept under the rug immediately after, but it’s a good point. Farming is a career, and a dying one at that. If you don’t support your local farmer(for meat or for vegetables) then they’re at risk of going out of business, and there are many many reasons why our food production shouldn’t be in the hands of a few big companies.

Disagree

The idea that veganism exists at Whole Foods only: Whenever they went shopping or showed groceries in this episode, it was from Whole Foods. You don’t have to shop at Whole Foods to get vegan groceries; most grocery stores have tons of vegan options to choose from. And the farmers’ market is an excellent place to get vegetables in season. Since Whole Foods has the nickname “Whole Paycheck”, I’m afraid this could give the wrong impression that vegan = costly.

You won’t shed pounds like you’re on The Biggest Loser simply because you don’t eat animal products: Oprah staffers lost a combined total of 444 pounds in a week on a vegan diet. Woh! Who knew cutting out animal products can help you lose weight? Well, I don’t agree that it can, at least not that alone. What’s more likely is that these people weren’t eating healthy food to begin with(one of them was a self-proclaimed “fast food addict”). I think it’s entirely possible to live healthy on a diet including meat.

“Fake food” is the answer: There was a lot of product placement in this. It was like Friends, American Idol, and The Truman Show combined. And most of it wasn’t from the United States Sweet Potato Board or Broccoli Farmers Of America but rather Kashi, Earth Balance, Daiya, and every sort of fake meat imaginable. The problem this creates is twofold: there’s no appeal in going vegan if all the food you’re going to eat is compared to non-vegan alternatives; and a lot of these are overly-processed, which in turn is probably more harmful to your body than meat itself if you base your diet around them.

Conclusion

I could wrap up this entire post into one 7-worded statement:

Eat food, not too much, mostly plants

What? That’s taken? Shoot. Well then I’ve got nothing original. Oh wait, yes I do:

Love the ingredients, not the food

That’s the tagline I gave this blog when I made it 3 months ago. It’s on all my business cards, so you know it’s legit. It means know what you’re eating, preferably by cooking your own real food with real ingredients. And it’s only 6 words, so technically I’m more succinct and better than Pollan. Where’s my book deal?

Did you watch the show? What were your opinions on it or any of this?

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Sautéed Spinach With Silken Tofu

Written on January 20, 2011 by Wannabe Chef in Side Dish

Really good food speaks with it’s flavor. It was hard to pick a name for this recipe because it’s not like anything else. At first I was tempted to call it a low-fat creamed spinach but if you were looking for creamed spinach and came upon this you’d probably be disappointed. At the same time, it’s so much more robust and filling than regular sautéed spinach.

You know what I’d call this? Delicious. It’s a rich spinach dish bursting with flavors that’s good as a side to something like roasted chicken or baked seitan. The “secret ingredients” in this are cinnamon and nutmeg which enhance the earthiness of the spinach.

You don’t need to call it anything, really. Just grab a fork and dig in.

Sautéed Spinach With Silken Tofu

Ingredients:

2 tablespoons olive oil
4 cloves of garlic, diced
2 tablespoons green onion, diced
1 bag of frozen spinach, thawed and drained OR 6 cups fresh spinach
1 16oz pack silken tofu
2 tablespoons non-dairy cream(optional)
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Start by heating the oil in a pan over medium heat. Once hot, add the garlic and the onion and let it toast in the pan for about 3-4 minutes.

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Add in the spinach and mix it with the ingredients in the pan.

Next, open up the tofu and add it to the pan as well. Break it up with whatever tool you’re using to stir the pan and start to incorporate it as you pour in the cream.

Once the pan is homogenous, let it sit and the excess water start to boil off.

As it thickens up and gets ready to be served, season the pan with salt, cinnamon, and nutmeg and toss the ingredients again. Remove from the heat and serve hot.

All the different flavors come together to make one cohesive, delicious dist. The nutmeg and cinnamon add an unrecognizable warmth that really enhances the spinach. And the tofu makes this rich and hearty with a slightly creamy texture. Go ahead and call it what you want; I’m too busy eating.

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Vegged-Out Quinoa

Written on January 13, 2011 by Wannabe Chef in Side Dish

Sometimes you just want a lot of warm vegetables, you know? I made this one day that I wanted to bulk up some quinoa and just veg out. It was perfect with some baked tofu thrown on top, and then a few days later as a side dish with roasted chicken. My favorite thing about this is how flavorful it is, and it doesn’t even start with stock. I know vegetable/chicken stock is a great thing to keep in your pantry, but I just don’t. It’s easier that way. And you won’t even notice it’s missing here because there’s already so much to love.

Vegged-Out Quinoa

Ingredients(Makes 4 to 6 servings):

1 cup quinoa, rinsed
3 stalks celery, chopped
1 small onion, diced
2 large carrots, chopped
2 tablespoons butter or cooking oil
2 cups water
2 cups fresh or frozen spinach
1/4 cup honey
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped parsley

Start by heating up your butter or oil over medium heat in a large pan.

Chop all of your vegetables and add them into the heated pan. Keep an eye on this and stir for about 10-15 minutes until the onion is translucent and just beginning to caramelize.

While that’s cooking, measure out your quinoa. Rinse and drain it first to remove the saponin.

*If you’re using a rice cooker, add your quinoa and two cups of water in and turn it on to the appropriate setting.

**If you’re using the stove, wait until the vgetables are done coking. Then add the quinoa and water into the same pot and bring it to a boil. Cover the pan and turn off the heat and wait for the quinoa to absorb the water.

Add in your salt, pepper, and parsley right before cooking.

Once the quinoa is fully cooked and the water has been absorbed, add in the honey and spinach and fold them into the mix. Serve hot.

This is sweet, it’s savory, a little bitter and kissed with salt. It has a great flavor all its own and can stand up to any protein on a dish. And it’s a real crowd-pleaser. I think adding all the vegetables just gives you an excuse to eat more because it’s so darn healthy.

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Cheesy Rosemary Flatbread

Written on January 3, 2011 by Wannabe Chef in Side Dish

Everybody loves cheesy bread. That’s just a fact. Whether you can’t eat wheat bread or avoid dairy, this recipe still has something for you, too. The bread itself gets nice and crusty on the egg but soft and doughy in the middle. Everybody has a preference and I love the center. Be warned that if you eat too much you’ll have onion breath for a week, and you will eat too much because it’s too good to show restraint around.

Cheesy Rosemary Flatbread

Ingredients:

1 ball of prepared pizza dough*
1 yellow onion, julienned
1/4 cup of olive oil
1/4 cup parmesan, loosely packed**
2 tablespoons rosemary

*Make this recipe gluten-free by using a gluten-free dough such as Bob’s Red Mill.

**For a non-dairy alternative, use the same amount nutritional yeast with an added 1/2 teaspoon salt.

I started by making my pizza dough. I always add Italian herb seasoning even when the dough is a mix; it just adds such great flavor.

Preheat an oven to 425 degrees. To prepare the onions, heat 2 tablespoons of oil over low heat on a burner. Add in the julienned onions and cook for about 10 minutes until they’ve softened and soaked up the oil. Add in the other 2 tablespoons and continue cooking until they’re soft and translucent.

Roll out the dough on a pizza pan(a baking pan will work in a pinch). Flatten it out to about 1/4-inch thickness and poke holes in the top to let the air out when cooking. Add on the onions and any extra oil in the pan. Then sprinkle on the parmesan and rosemary and bake for 25-28 minutes until the edges crisp up.

Like I said, I love the center part that’s nice and doughy, onion breath be damned. I’ve made this for guests and they had no clue it was vegan and gluten-free; it’s just a plain good recipe with tons of flavor. I’m ready to slip into my food coma.

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Scrambled Tofu

Written on November 24, 2010 by Wannabe Chef in Entree

This is one of my favorite things to make for lunch or brunch on the weekend. It’s a flavorful dish that’s extremely easy to cook, and it’s very warm and comforting, just like real eggs should be. It goes great with hash browns or any other sort of carbs you could imagine. All you need is a block of tofu and a few pantry-staples to make this, too.

Scrambled Tofu

Ingredients(For 2 servings):

1 block firm or extra-firm tofu
1/2 onion, diced
2-3 tablespoons olive oil
1 1/2 teaspoons paprika
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and pepper to taste

Heat the oil in a frying pan over medium-high heat. Add in the diced onion and cook until translucent.

Next, crumble in the tofu using your hands. Sprinkle in the paprika, salt, onion powder, and garlic powder and fold them in with a fork. Cook 5-10 minutes while the tofu absorbs the oil and moisture cooks off. It will be done when the tofu starts sticking to the bottom of the pan and turning brown in parts.

Season with salt and pepper.

These really can be made and used in any way regular eggs are. Stuff them in a tortilla for a new twist on a breakfast burrito, or eat them with ketchup or siracha—whatever floats your boats. And you could certainly fool even the staunchest meat eaters in looks and flavor with these.

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Easy Vegan Chocolate Peanut Butter Protein Bars

Written on November 19, 2010 by Wannabe Chef in Snack

For as often as I go to the gym, I’ve never been into eating fake protein bars or drinking neon green sports drinks. They have always tasted awful and I just don’t see the benefit beyond eating real food. And my favorite protein bars—Amazing Grass Chocolate Peanut Butter Protein—taste great but cost a fortune per bar. I was very excited to find this recipe and adapt it for my own tastes. Even if you’re not into protein bars, you’ll appreciate this for a hefty snack with wholesome ingredients.

Easy Vegan Chocolate Peanut Butter Protein Bars(adapted from Foodie House)

Ingredients(Makes 6-8 bars depending on preference):

1/2 cup natural peanut butter(or any nut butter)
1 cup protein powder(I used hemp protein), divided
1/4 cup ground flaxseed, divided
1/4 cup cocoa powder
5 tablespoons agave nectar
3-4 tablespoons water
1 teaspoon vanilla

In a large bowl, combine 1/2 cup peanut butter, 2/3 cup protein powder, 2 tablespoons ground flaxseed, 1/4 cup cocoa powder, 5 tablespoons agave nectar, 3 tablespoons of water and the vanilla. Mix until it reaches a thick paste.

At this point, the mixture should be like soft Playdoh, easily able to be handled and shaped but not sticking to your fingers. If it’s dryer, add a tablespoon of water.

Next, add the remaining 1/3 cup protein powder and 2 tablespoons flaxseed. Forcedly incorporate this into the batter until it’s all blended together.

In order to shape the bars, line a square pan with parchment paper and turn out the dough onto the paper. Press it in firmly along the edges until the top is smooth and the dough is about 3/4 to 1-inch thick.

Cut into the dough to make them into bars—either 6 or 8 depending on how large you want them to be—but do not separate the dough quite yet. Stick the parchment paper into the refrigerator to let these harden for an hour or more. Once the dough is dry, take it out and pull apart each bar.

These bars have a nice, smooth flavor, and the texture isn’t chalky at all. They’re much better than commercial protein bars and taste like real food, too. Depending on what kind of protein powder you use, these can have 20-30 grams of protein each. Best of all—they take about 5 minutes to make!

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Vegan Hemp Seed Chocolate Chippers

Written on November 15, 2010 by Wannabe Chef in Dessert

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One of the most underrated foods in my opinion are hemp seeds. They have a sweet, nutty flavor that reminds me of a cross between pure vanilla and almond. They are very unassuming with their small, green appearance, and yet have such great health benefits sprinkled on top of oatmeal or yogurt for breakfast. And yet so few recipes actually use them! I love these cookies, because the sweet nuttiness of the hemp seeds pairs perfectly with the flavors already in a chocolate chip cookie. These are best enjoyed with a tall glass of hemp milk.

Vegan Hemp Seed Chocolate Chippers

Ingredients(Makes 24 cookies):

6 tablespoons butter substitute(such as Earth Balance), softened
1/2 cup brown sugar
1/2 cup cane sugar
2 tablespoons hemp oil(or a neutral-flavored oil)
1 egg-substitute
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups all-purpose flour
1/2 cup shelled hemp seeds
1/2 cup chocolate chips

Cream together the brown sugar, white sugar, and butter substitute. Be sure not to overcream but rather keep the butter light and fluffy. Next, add in the oil, egg-substitute, salt, and baking powder and mix.

Gently sift in the flour and mix until just incorporated. Lastly, add in the hemp seeds and chocolate chips and fold to distribute.

Next, chill the dough for at least 30 minutes by placing it in the refrigerator to set. Meanwhile, preheat an oven to 350 degrees and line 2 large room-temperature(very important) baking trays with parchment paper.

After the dough has chilled, start making dough balls by taking chunks of dough and rolling them into 1-inch balls and placing them on the cookie trays. This should yield 24 cookies; the balls of dough will look small but be assured that the cookies spread. Bake for 10-12 minutes or until the edges just begin to brown. Let the cookies cool 5-10 minutes before removing them from the baking trays.

These cookies have become a fast favorite of mine. They’re a good blend of being soft and nicely chewy. And the sweet, mellow flavor of the hemp pairs perfectly with the tones of butter, brown sugar, and chocolate. You can adjust the recipe for any other kind of seed, but I think they’d be missing something.

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