TV Appearance - "Healing Outside the Box"

I was recently invited to be a guest on North Haven public access TV's program, "Healing Outside the Box" hosted by Rosemary Lachance and Lisa Burton.  The show focuses on spiritual energy healing and alternative therapies, and I was happy to discuss my work as a vegan chef from an ethical perspective.

Often when I'm asked to appear on a cooking segment, the show producers gently nudge me away from the animal issues and focus instead on the health aspects of eating vegan.  This makes logical sense since I'm always focusing on the food and cooking techniques, and yet I always feel as if I'm not being entirely true to myself since animals are the main reason why I'm vegan.  Therefore, it was pleasantly refreshing and fulfilling to be able to speak from the heart during this candid one-hour interview.  Despite the daunting prospect of filling a straight hour with only talk, surprisingly the time flew by.  I suppose it's easy when discussing something I'm so passionate about!

We also talked about food substitutions for dairy and eggs, how to get protein, iron and calcium, and some tips for people transitioning to a vegan diet (hint:  make friends with other vegans!).  I also gave my recommendation for a fool-proof recipe when entertaining vegan style or when attending a get together with non-vegans:  Chocolate Chip Brownies with Maple Pumpkin Butter, Chocolate Drizzle and Toasted Coconut. The recipe also happens to be gluten-free, as well.

Be sure to check your local listings for when this program will air in the southern Connecticut region.  

This week's menu

This is actually three week's of meals that I've been cooking for clients... it's just been a hectic time, so I have't gotten around to posting photos!  Some of my favorites make an appearance on the menu, including Spinach, Pumpkin and Chickpea Curry which I probably make at least once a week for myself once the weather gets cold.

Another favorite is Baked Eggplant Stacks with Tofu Cheese, Fire-Roasted Tomato Marinara, and Sauteed Greens. Some people wonder how I'm able to get the eggplant rounds so crisp on the outside and tender on the inside without dredging them in an eggwash and flour. The trick is a mixture of cornstarch, tahini, and water.  I mix it into a thin paste, dip the eggplant slices in, then place them on an oiled baking sheet and sprinkle lightly with sea salt.  These get baked in a hot 400 degree oven for about 10-15 minutes on each side.

The result is pure creamy heaven when combined with a tofu ricotta mixture and topped with a rich and savory marinara.  Yum!  I hope you find some inspiration in these menus!

 Week 1

Kabocha Squash, Kale and Azuki Bean Sautee with Brown Rice

Shiitake, Pistachio and Snap Pea Penne Pasta with Pumpkin Cashew Creme and Fresh Basil Chiffonade

Week 2

Baked Tofu and Cabbage with Indonesian Peanut Sauce on Rice Noodles

 Dijon Agave Glazed Tempeh with Mashed Root Vegetables and Brussels Sprouts

Week 3

Baked Sesame Tofu with Mashed Root Vegetables and Kale, Pine Nut, Raisin Sautee with Balsamic Reduction

Italian "Sausage" and Portobello Sautee with Stewed Zucchini on Baked Polenta

  Pan-fried Tempeh with Cremini Mushroom Gravy, Wild Rice, Cranberry and Toasted Pecan Pilaf with Savory Vegan Bacon Brussels Sprouts

Recipe: Gluten-free Brownies with Maple Pumpkin Butter, Chocolate Drizzle and Salted Caramel Toasted Coconut Flakes

I spent the afternoon getting ready for an appearance on southern Connecticut's public access TV program, Healing Outside the Box, by baking a batch of gluten-free chocolate brownies.  The theme for this evening will be "Entertaining Vegan Style," so I figured the best way to introduce someone to the idea is by sharing a winning dessert.

Who doesn't love a good brownie? They're moist, chocolately, and decadent, but in the vegan version, no animals had to suffer for our enjoyment!  Even better, the recipe is gluten-free, so instead of refined flour, they're made with high protein garbanzo beans!  Oh, hey now, would I steer you wrong?  Yeah, they're pretty awesome.  

You can eat them plain right out of the baking dish, of course, or you can add a little gourmet twist by garnishing with some luscious sauces and salted caramel toasted coconut flakes as I've done here.  Serve these to your guests this holiday season and they will be lining up to make a Vegan Resolution this New Year, guaranteed!

Gluten-free Chocolate Brownies (makes 16)

(adapted from Robin Robertson’s Vegan Planet recipe)

1/4 cup coconut oil

1 cup semisweet vegan chocolate chips, divided

2 Tbl ground flax seed + 6 Tbl water (egg replacer)

3/4 cup vegan sugar

1 tsp vanilla extract

1 cup all-purpose gluten-free flour

1 tsp baking powder

1/4 tsp xantham gum

2 Tbl cocoa powder

1/4 tsp sea salt

1/4 cup water (approx.)

Preheat oven to 350 degrees and lightly oil an 8”x8” pan. In a small sauce pot over medium heat, combine 1/4 cup oil plus 1/2 cup vegan chocolate chips, stirring until melted.  Remove from heat and set aside.  Place flaxseed mixture in a large bowl.  Add sugar and vanilla and blend well.  Str in melted chocolate mixture.  Stir in the flour, baking powder, xantham gum, salt, and cocoa powder and enough water to form a smooth batter.  Fold in remaining chocolate chips, then pour into prepared pan.  Bake approximately 20-25 minutes, or until top is firm.  Let cool before cutting into squares.  

Maple Pumpkin Butter
3 Tbl pumpkin puree
3 Tbl maple syrup
1/8 tsp sea salt
dash of cinnamon

Stir together all of the above ingredients until smooth, adding more maple syrup as necessary.  Pour into squeeze bottle and pipe onto plate for garnish.

Thanksliving Roundup

It's that time of year when we prepare to gather together with family and friends for an all-day feast to give thanks for all that we cherish.  While that tradition typically revolves around the carving of a roasted turkey as the centerpiece, for us vegans, it's a more compassionate celebration.  We choose instead to indulge in glorious dishes created from Mother Nature's harvest... sweet baked butternut squash, oven roasted Brussels sprouts, mashed sweet potatoes, piles of potatoes swimming in gravy, and crispy salad greens.  It's a time to get creative in the kitchen with recipes that elevate the ordinary into something extraordinary to suit the occasion.

This is what my Thanksgiving plate typically looks like.

There's usually some kind of faux meat/roast (in this case, Cornmeal Crusted Tofu) surrounded by piles of colorful veggies.  One year I even tried a tofu turkey that looked like a three-dimensional child's drawing of a turkey.  It's easy to go overboard with the menu because there are SO MANY delicious options this time of year.  I try my best to keep it simple.  But that certainly doesn't mean I'm at all deprived.

It's particularly tempting to overdo it on desserts.  A couple of years ago I made Gluten-free Pumpkin Chocolate Chip Bars with pumpkin puree swirled into the batter.  I think I may have to revisit this creation again this year.... so good!

For your culinary pleasure and to help you stay focused, I've compiled this list of links devoted to Vegan Thanksgiving Menus. Check them out for inspiration!  Drool over the photos!  These are definitely worth trying at home!

Happy holiday!

A Very Vegucated Thanksgiving - From the producers of the life-changing vegan documentary, "Vegucated," these menus feature Southern favorites as well as light and tasty treats for the holiday.

Forks Over Knives Plant-based Thanksgiving - Another life-changing documentary, the producers have shared some of their favorite holiday recipes.

Oh She Glows Vegan Thanksgiving Recipes - This blog is filled with tons of gorgeous vegan food photos, and the Thanksgiving menu delivers even more ooos and ahhhs.  I'm gonna have to try that Pumpkin Pie Brownie!

Healthy Vegan Thanksgiving - From Dreena Burton's Plant-Powered Kitchen come these fabulous Thanksgiving recipes for breakfast, lunch, dinner and dessert.

The Greatest Gluten-free Vegan Thanksgiving Menu - From Manifest Vegan blogger Allyson Kramer comes this super healthy and delicious menu in VegNews.

Vegan Thanksgiving from HuffPo - The Huffington Post put together this lovely slideshow accompanied by recipes for the holiday.  Get ready to drool!

Vegetarian Thanksgiving from the NYT - Can you believe the New York Times is getting on the veg holiday bandwagon?  Yes, it's true!  Here are some pretty amazing recipe they've compiled into a searchable database.

Gourmet Vegetarian Thanksgiving - Even Gourmet magazine is on it this season!  Take a look at some of these sophisticated creations like Bruschetta with Chickpea Puree and Chopped Arugula, Baked Figs in Lemon Syrup, and Roasted Chestnuts.

Vegan Holiday Kitchen - Here are some beautiful recipes form the cookbook with the same name.  Lots of great ideas for stuffings, sides, soups and salads.

Buzzfeed's Vegan Thanksgiving - Here are 41 more from Buzzfeed!

Vegetarian Thanksgiving Menu Planner - This is a great little tool from Eating Well magazine for those planning a holiday get together.

Vegetarian Thanksgiving Meal Plan - A nice guide for the feast and leftovers from the non-profit Mercy for Animals.

ChooseVeg Thanksgiving Menu - Ideas for meal planning and creating the perfect feast.

And most important to remember is the reason behind the celebration.

"No prayer I ever said over their dismembered bodies exonerated me from the part I played.  No excuse I ever made washed the blood from my hands.  I only felt free when I stopped participating.  I felt like a weight had been lifted, and I recognized the inherent connection between animal rights and all other social justice issues." ~ Colleen Patrick-Goudreau

A Month of Menus

As we move into cooler weather, the seasonal menus here at Well on Wheels headquarters take on more comfort tones... creamy sauces, stews, and warming spices.  I've also been incorporating autumn produce such as butternut squash, pumpkin, cabbage, and Brussels sprouts into the menu.  One of my favorite additions is toasted pepitas which I like simply tossed with sea salt, or for a more complex layer of flavors, I add chili powder and cinnamon.  Try these garnished on luscious pumpkin risotto or simply eat them as a snack.  They're loaded with Zinc, so they help fight the dreaded Seasonal Affective Disorder (SAD) which grips many of us New Englanders as the daylight gets shorter and nights get chillier.

Stay warm this season!

Week 1 

Baked Tofu with Harissa, Mashed Root Vegetables, and Brussels Sprouts 

Red Lentil and Coriander Millet Cakes with Coconut Curry and Green Beans 

Three Sisters Stew with Baked Polenta 

 Week 2

Baked Tofu with Braised Figs and Balsamic Reduction, Mashed Sweet Potatoes and Roasted Brussels Sprouts

Pumpkin Rissoto with Toasted Pepitas, Sauteed Escarole and White Beans 

Panfried Tempeh with Green Beans and Potato Au Gratin 

 Week 3

Pumpkin, Spinach and Chickpea Curry with Roasted Cauliflower and Brown Rice 

Mediterannean Pasta with Sundried Tomato Relish 

Quinoa Paella with Smoked Tofu and Asparagus 

Week 4 

Mediterannean Chickpea with Roasted Potatoes 

Baked Butternut Squash with Agave Glaze and Cranberry Compote, French Lentils and Sesame Cabbage 

Baked Tofu with Pistachio Pesto, Brown Rice and Broccoli and Red Pepper Sautee 

Week 5 

Zucchini and Fire-Roasted Tomato Stew with Baked Sweet Potato Rounds and Parsley Oil 

Baked Tofu with Dijon Agave Glaze, Quinoa, and Brussels Sprouts Amandine 

 Tempeh Stuffed Cabbage with Marinara and Sauteed Baby Spinach