Wednesday, October 19, 2016

Recipe: Shaved Brussels Sprout Slaw

I made this recipe back in early spring, but it also works well for the fall season.  The cool weather veggies like kale, Brussels sprouts, and endive go nicely with crisp, tart apples this time of year, and both can be found in this recipe.

You can watch me make this recipe on the WWLP-TV Mass Appeal cooking segment here:

Shaved Brussels Sprout Slaw with Lemon  Vinaigrette 
1 Honeycrisp apple, cut into wedges and thinly sliced
1 pound Brussels sprouts, trimmed, thinly shaved
1 endive, thinly sliced
2-3 large leaves lacinato kale, ribs removed, thinly sliced into ribbons
1/2 cup dried cranberries
1/2 cup toasted pecans, chopped

For Dressing:
1 Tbl lemon 
1-2 Tbl agave syrup
1 Tbl apple cider vinegar
2-3 Tbl extra virgin olive oil
1/8 tsp sea salt

In a large bowl, whisk lemon juice, agave, cider vinegar, olive oil and salt, until completely blended. Add apple, Brussels sprouts, kale, endive, cranberries and pecans. Toss gently to mix.

Note: Shaved Brussels sprouts, sliced kale and endive can be combined ahead of time, stored in a ziplock bag, or covered and stored in fridge. When ready to serve, simply toss with remaining ingredients.

Wednesday, September 28, 2016

Photo Shoot

I'm thrilled to have the talented vegan photographer Annika Lundqvist of Vegan for All Seasons doing the photos for my new cookbook. Here's Annika in action and a sneak preview of some of the shots that will soon grace the cover:

Natural Gourmet Cooking Class: Tea Time!

I was back in the city this weekend to attend a cooking class at the Natural Gourmet Institute.  It's been quite awhile since I've been there, and it was great to be back.  I remember my first experience cooking in a commercial kitchen many, many years ago and feeling thrilled to use all the fancy equipment and experience the hustle and bustle of a production kitchen.  It's like being on the set of "Chopped."

Chef Ann Nunziata, pastry chef of the renowned all-vegan Ravens Restaurant, was our instructor. She offered a wealth of knowledge and tips for baking with natural ingredients such as maple sugar, coconut oil, and applesauce. We made a wide array of desserts including ice cream, brownies, cookies, scones, cake, and cheesecake.  

I think my favorite was the Lemon Cheesecake with Pecan Crust and Cherry Compote.

Our two teams also produced Pumpkin Crumb Cake, Almond Butter Oatmeal Cookies, Cinnamon Chocolate Pecan Brownies, Orange Cranberry Scones, Chai Spiced Ice Cream and Peach Ice Cream.

If you ever want to learn about natural foods and get some experience cooking in a commercial kitchen, I highly recommend taking a class at the Natural Gourmet.    

Sunday, August 28, 2016

Recipe: Maple Bourbon BBQ Jackfruit

As we head towards Labor Day and get ready to fire up the grill on last time for the summer, we think about recipes that will keep the lazy days of summer lingering just a little bit longer.  This recipe for BBQ jackfruit is all of that.  It's smoke like an outdoor barbecue, but it's made indoors on the stove top, so it's very versatile.  I enjoy serving it in Vietnamese bahn mi along with a crunchy cole slaw.

From start to finish it takes about 30 minutes to make. You can watch how simple it is to prepare on the video link below.

Feel free to modify the heat level to your taste.  I use Sriracha in the BBQ sauce, but you can add cayenne pepper, Habanero, or even some ghost chilis if you're daring.  Substitute molasses for the maple syrup if you want a richer sweetness, or even try seasonal fruit like peaches pureed into the mix.

It's a versatile BBQ sauce which you'll also love on baked tofu, grilled portobello mushrooms, or stewed in a pot with chickpeas.  If you can't find canned young jackfruit, you can substitute sautéed eggplant and shiitake mushroom.

BBQ Sauce
7 oz. tomato paste
1/2 cup water
1/2 tsp garlic powder
1/2 tsp paprika
2 Tbl Dijon mustard
1 Tbl bourbon
2 Tbl tamari
2 Tbl maple syrup
3 Tbl apple cider vinegar
1 tsp Sriracha
1/2 tsp liquid smoke
1/4 tsp sea salt
Stir all ingredients together in a bowl until smooth, adding water as necessary to achieve pourable consistency.
Jackfruit with BBQ Seasoning
(serves 2-4)
20 oz. can of jackfruit in brine
1 Tbl Sucanat
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp black pepper
1-2 Tbl olive oil
1 cup onion, sliced into half moons
1 clove garlic, minced
In a large bowl, mix together Sucanat, paprika, garlic powder, chili powder, salt, and pepper. then set aside. Drain jackfruit, remove any seeds, and mix with seasonings in the bowl. In a large pot or skillet set on medium heat, heat oil and sauté onion for several minutes until soft. Add garlic and jackfruit and sauté several minutes. Add about 3/4 cup of the BBQ sauce and 1/4 cup water and stir together with jackfruit mixture. Cover pot, bring to a boil, then lower heat and simmer 15-20 minutes. Stir mixture every 5-10 minutes to prevent sticking and cook until jackfruit has softened and easily pulls apart. Turn up heat to medium high at the end to reduce sauce and concentrate flavors while stirring constantly. Serve with veggie slaw.

Sunday, July 24, 2016

2nd Annual CompassionFest

I was thrilled to return to the 2nd annual CompassionFest in Hamden, CT yesterday which was bigger and better than ever with over 75 vendors, fabulous speakers including Our Hen House's Jasmin Singer, delicious vegan food, and a slew of workshops for anyone interested in living a more compassionate life. Thank you to the organizers for all of their hard work in making this labor of love a success and for everyone who attended.  Together we are creating a compassionate world.

I spoke about the obstacles many of us face as vegans living in a nonvegan world which received a strong response. Many people could relate to feeling isolated and alienated, but everyone left with a sense of connection and support from the CompassionFest community.  If you missed my presentation "How to Cook Vegan for Nonvegan Family and Friends," you can view it here:


Here are a few highlights from the day's activities.

The Toivo team

G-Monkey vegan food truck

The CompassionFest greeters

vegan-friendly body art

Direct Action Everywhere (DxE)

Vegan CT

Ed Cleveland's soundscape

Jasmine Singer

The Bunnoli

setting up for the livestream of my presentation on Vegan Publishers

Wednesday, July 13, 2016

Vegetarian Summerfest Recap

It was an exciting week in Johnston, PA reuniting with vegan friends from across the country, meeting Facebook friends in person, and making new friends everywhere I went.  This truly feels like a family reunion of like-minded people, and it's always inspiring to know we are all connected.

Dr. Ted Barnett speaking about food politics and the medical industry

The speakers were fabulous, and as always I left with a million ideas I can't wait to implement right here at home.  Some of the highlights included many moving presentations, including those by Brenda Davis, RD, who shared her vegan story that almost ended her career but instead opened up a whole new world

The inspiring Brenda Davis 
"I am a vegan dietician because I want to help people succeed brilliantly in being vegan. I have an abiding commitment to human decency and social justice... Indifference is NOT an option." 

Victoria Moran, who gave a Broadway-worthy performance about becoming a "Main Street Vegan," Harold Brown leaving the audience choked up from his personal experience being raised on a cattle farm, and Dr. Ron Weiss who sold his medical practice to buy an organic farm and prescribe fruits and veggies to his patients, and Dr. Richard Oppenlander who gets more urgent each year describing how to be "Climate Smart" and reverse the catastrophic path humans are on.

James Laveck, co-founder of Tribe of Heart, introduced the concept of transformational nonviolence, which sees the connection among various social justice movements throughout history.  He referred to moving stories of Frederick Douglass and other former slaves who overcame their circumstances through determination and perseverance. 

 James Laveck, introducing the concept of transformational nonviolence  

This year's inductee into the Vegetarian Hall of Fame was Miyoko Schinner.  Recipients are chosen for their dedication to the vegan movement, advancement of veganism in society, and their animal activism.  We learned about Miyoko's humble beginnings as a pastry chef delivering cakes by bicycle in Tokyo to opening her own vegan restaurant in San Francisco, later selling it, and opening her fabulous vegan cheese company.

I was pleased to not only have my proposal for a presentation accepted, but also to be invited to give a cooking demonstration this year. My presentation "Cooking Vegan for Nonvegan Family and Friends" was well-received and followed with a lively discussion of personal examples of successes and tips for making familiar foods fabulous.

I had a ton of fun working with the kitchen crew at Summerfest to prep for my "Vegan Picnic" cooking demo.  The class flew by and everyone raved about the food.  In fact, I was pleasantly surprised when people stopped me throughout the week to tell me how much they enjoyed the class and the recipes.

Throughout the week we gorged ourselves on three vegan meals a day prepared by Chef Mark Reinfeld and crew, along with afternoon and evening snacks including samples of Miyoko's cheese, and lots of fresh watermelon, cantaloupe and honeydew melon.

If you've never been to Summerfest, I highly recommend attending next year.  I've previously gone for just the weekend, but after attending the full week this year, I think I'm going to have to make that a habit.  I hope to see you there!

early morning birdwatching