Boston Vegetarian Food Festival

Just got back from one of the best vegan road trips ever. What a rare treat to be in a car full of vegans all up for an adventure.

The day began with some fresh-baked blueberry streusel muffins, and then it just went uphill from there.

First stop: Boston Vegetarian Food Festival at the Reggie Lewis Center. Unbelievable array of grazing opportunities, the highlight being Vegan Treats from Bethlehem, PA (how the heck did they load all those sinful desserts and transport them all the way up here?).

These were the most outrageously decadent sweets I've ever experienced, which tasted as good as they looked (and these camera phone photos just don't do them justice).

I tried a Double Chocolate Brownie Thingie with Peanut Butter Mousse. It nearly killed me, but I survived, and it was worth it.

I can't begin to describe the Festival itself, only to say it seems to get better every year. We left at the crack of dawn and arrived to desolate city streets, only to find the parking lot nearly full before doors opened at 10:00 to let the throng of desperate vegans in.

The list of vendors was impressive. Some favorites would have to be So Delicious Coconut Milk (though I discovered I'm not a fan of coconut milk kefir); Auntie Zuze's veggie pate made with sunflower seeds (yum!); Boston Baked Bones natural dog treats (I love their "I Rescued My Best Friend" t-shirt); Chicago Soydairy (it was nice to sample some Teese and vegan marshmallows); Hippie Chick Bakery (just outside of Boston - cute Halloween inspired sugar cookies, though they were outshined by Vegan Treats this year); Larabar (one of the original raw date nut bars, and now there are many more following in their footsteps); Coconut Bliss (gotta say, the line was shorter here than at the So Delicious table, and I think they had a slight edge on the Naked Coconut ice cream); May Wah ("vegieworld.com" - if you can't get enough fake meats, stop by their table); Peanut Butter & Co. (perfect accompaniment to the chocolate overload); Soya Foods (some nice prepared tofu); Vegan Treats (we died and went to heaven).

I'm kicking myself for forgetting my camera, but here are some camera phone images. If you are at all introgued, there's still time to experience the bliss. The festivities continue Sunday, November 1. What a great way to celebrate World Vegan Day!

Just a short distance from the festival is the answer to our vegan prayers: Peace O' Pie - vegan pizza with faux cheese that really melts!

We had the most incredible pie topped with Smoked Tempeh, Sundried Tomatoes, and Spinach on one half, and Artichoke Hearts, Roasted Garlic and Black Olives on the other.

We had ordered it with Daiya cheese, but then it was acidentally made with Follow Your Heart Vegan Gourmet, which we discovered still tasted pretty darn good (the secret, we were told, is a hot pizza oven and extra salt).

Because we came all this way for the Daiya experience, a cheese pizza was ordered for the ride home, along with a couple containers of freshly grated cheese. It really did have that authentic "mouth feel" and taste of real cheese. Equally incredible and disturbing.

For the ride home to Connecticut, we couldn't help but share deflated spirits at the prospect of returning to our non-vegan world. But then someone mentioned vegan softserve ice cream. As if we hadn't yet had our fill, we made a slight detour to Manchester ( we needed an excuse for a pitstop anyway). If you're heading to/from Connecticut on your way, be sure to stop at Divine Treasures for some vegan chocolate and pumpkin pie soft serve ice cream. Truly a divine ending to a perfect day.

Thanks, Sandy, Angie and Jessica! It wouldn't have been the same without you!!

This week's menu

Ahhh... comfort food. It's officially fall, the frost is on the pumpkins, and I feel like hibernating. So this week's menu reflected that need to cozy up with a blanket and a warm bowl of creamy goodness.

I found a delicious recipe for Chana Saag (Chickpea and Spinach Curry) in the latest issue of Better Nutrition, one of those free magazines at the health food store. Even though I have my own recipe which I'm pretty happy with, I decided to give this one a try. With a little tweaking - and the seasonal use of pumpkin puree mixed in with the coconut milk - I think I made it my own. I really wanted to eat the entire pot myself, but I alas, this was work and I was cooking for a client. When I got home I couldn't resist making up a big pot for dinner.

Here's my modified recipe.

Chana Saag (Chickpea and Spinach Curry)
(2 servings)

1 Tbl olive oil
1 cup onion, diced
2 cloves garlic, minced
1 Tbl fresh ginger, grated
1 tsp cinnamon
1 Tbl curry powder
1/2 tsp cumin
1/2 tsp sea salt
1 15 oz. can of chickpeas, drained and rinsed
1 cup cooked potatoes, diced
1 cup diced tomatoes
1/2 cup pumpkin puree (I like Farmer's Market organic canned pumpkin)
1 cup coconut milk (I like Thai Kitchen Organic Coconut Milk)
1/2 lb. baby spinach
fresh cilantro for garnish

In a large skillet, saute onion with a pinch of sea salt in oil on medium heat for 3-5 minutes, or until softened. Add garlic and ginger and saute another minute.

Stir in spices, then add tomatoes, pumpkin puree and coconut milk and sautee 3-5 minutes.

Stir in chickpeas and potatoes and simmer another 5 minutes. Season with sea salt.

Just before serving, stir in spinach and cook until wilted. Garnish with fresh cilantro. Enjoy!

NBC 30 Health & Wellness Festival

I had a great time yesterday at the NBC 30 Health & Wellness Festival. This was my second year making vegan food on their cooking stage, which meant I was a little more relaxed and could goof around with the audience. It helped that my parents were there lending their support, too. :)

I made one of my favorite recipes, a Winter Vegetable Bisque, with butternut squash, sweet potato, carrot, parsnip and leeks, all cooked to perfection and pureed until smooth in my can't-live-without Vita-Mix. The secret ingredient was Mellow White Miso by Westbrae Natural, which gave the base a slightly sweet and savory balance.

It was good to see so many people interested in learning about vegan food. I think there were about 15 people gathered around during the demo, and then a huge swarm of about 30 more people came from out of nowhere to line up for a free sample. Everyone seemed pleasantly surprised by the taste.

I topped off the soup with Spiced Pepitas made by sauteing raw pumpkin seeds in a pan with a little Earth Balance margarine, chili powder and sea salt until they were lightly browned and popping. The slightly spicy toasted seeds contrast really nicely with the smooth and creamy sweetness of the bisque. Plus, I think that's one of my favorite snacks.

Perfect for a rainy autumn afternoon.

Perfect Pumpkin Pancakes with Pecan Praline

Perfect Pumpkin Pancakes with Pecan Praline (gluten-free!)

I was invited to do a cooking segment on NBC-30's Morning Show this Saturday and, while the thought fills me with serious dread and apprehension, I agreed to do it (because I can't turn down an opportunity for shameless self-promotion!). But really, it should be fun. :)

At first I was thinking of doing my Winter Vegetable Bisque, which is a favorite. But then it occurred to me, duh, this will be airing live at 6:50 A.M. (WAAAY too early to function on a Saturday morning), and therefore I should consider doing a breakfast recipe. But what could I do that's colorful, seasonal, and cooks in 2-3 minutes (which is all the camera time I'll be getting)?

With Halloween just around the corner, I decided: Pumpkin Pancakes. How perfect is that? Then I just needed to do a little research, test & tweak the recipe, and make them foolproof for flipping in front of a live audience. Last night's cold, rainy, snowy evening was the ideal setting to get out the frying pan and metal spatula to practice. I am so excited about this recipe.

You begin by melting 1 Tbl coconut oil in a pan, which immediately makes your kitchen smell like a bakery. But this breakfast isn't just a bunch of empty calories because you get the health benefits of fiber and betacarotene from the pumpkin (though you'd never suspect these decadent little cakes were "healthy"). The texture is amazingly light and fluffy.

I topped them with a Pecan Praline sauce made from toasting pecans in a pan, then I added about a tsp of Earth Balance margarine and 1/4 cup maple syrup and heated until bubbly. This was immediately poured over a stack of three pancakes. Heavenly!

You can make the batter the day before, then just thin it out with a little more rice milk and stir it up before pouring into a hot skillet. I think they came out better the second day after the ingredients had a chance to blend. I can already see this becoming a part of my routine this fall after a cold and dreary morning of raking leaves. Something to look forward to.

Perfect Pumpkin Pancake Recipe
3/4 cup rice flour
1/4 cup gluten-free flour
2 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch ofcloves
1/2 tsp xantham gum
1 cup rice or soy milk (room temperature)
2 Tbl agave syrup
1/2 tsp vanilla
1 Tbl coconut oil, melted
1/2 cup pumpkin puree

Mix together all the dry ingredients in a large bowl. Whisk together pumpkin puree with the soy or rice milk, agave syrup, vanilla and oil, then add to flour mix. Stir well to combine, and let sit about 5 minutes while you heat your non-stick skillet on medium high heat. Melt about 1 Tbl coconut oil in hot skillet and drop about 1/4 cup of batter in the pan for each pancake. Cook 2-3 minutes on each side until golden grown. Top with pecan praline (1/4 cup pecans, 1 tsp Earth Balance, 1/2 cup maple syrup heated in sauce pot until bubbly).

Week four

This was the fourth and final week of my "Healthy Cooking in a Hurry" class, and I'm sad to say farewell. It's really starting to feel like fall (well... with the snow today, kinda like winter, actually), so this latest batch of recipes really worked well.

We started with one of my favorites: Winter Vegetable Bisque made with sweet butternut squash, garnet yam, parsnip and carrot. I could eat this all day long.

The entree was a cultural mix of comfort foods: White Bean and Fennel Cassoulet with Baked Polenta, Sauteed Broccoli Rabe and Pan-roasted Garlic. I wasn't the only one who couldn't wait to dive into those sweet and creamy garlic cloves!

For dessert we had a gluten-free Toasted Almond Coconut Macaroon Dipped in Dark Chocolate. So simple, yet elegant. Then, as an extra treat, I sliced into some ripe and juicy figs (which I must report taste even more heavenly dipped in that dark chocolate!). What a way to end!

More Gluten-free Goodies

Just got back from the second installment of the Gluten-free Vegan Baking Extravaganza at the Natural Gourmet. I can't believe we crammed seven recipes into 3 hours. If I could've stayed later, I'm sure I would've made off with more than two whopping containers of goodies.

Can't wait to make these
Chocolate Dipped Almond Coconut Macaroons for the holidays!

We made 3 batches (and they all went FAST!)!

These gorgeous Pumpkin Spice Cupcakes are topped with a caramel cream that's made with coconut milk and agar agar. Amazing!

Here's Korrie frosting them.

Viola!

Cranberry Orange Scones which must be eaten right away. No problem!

Pineapple Carrot Muffins