World Vegetarian Day Cooking Demo

On Friday, October 1, I gave a gluten-free vegan cooking demonstration to a group of employees of Yale's Child Life Center at the Killam's Point conference center.  Coincidentally, it was also World Vegetarian Day, which was the perfect occasion to introduce many of those attending to the benefits of a vegan diet.

I couldn't imagine a more lovely setting that, even on a gloomy, rainy day included panoramic ocean views out the windows which were conveniently in my line of vision as I gave my presentation.  I think this, in part, inspired such a delicious meal. 

It all started in the kitchen where I prepped veggies along a length of countertop that also shared that spectacular view.  I think everyone would enjoy cooking if they gazed upon these sweeping ocean vistas from their kitchen window.  And it must also bring that much more pleasure in eating as well.

From the oceanside table I prepared a cool weather lunch of Three Sisters Stew with Polenta and Pumpkin Seed Pesto, and Mixed Greens tossed with Dijon Vinaigrette and Spiced Pepitas. 

At the start of the day temperatures hovered around 70 degrees, but as the wind and sea churned out the remains of Hurricane Nicole, a cold front descended upon out little oceanside retreat and the air had chilled by at least 10 degrees.  By then, the stew was quite satisfying.

For dessert I made the gluten-free vegan interpretation of my grandma's Lithuanian apple cake.  Although it was a little moist and crumbly from the heat and humidity, the taste was definitively autumn.  A perfect ending to a perfect day, and one of my favorite teaching experiences to date. 

A message from me to the operators of Killam's Point:  If you'd like to hire a live-in chef to accommodate guests with healthy and delicious gourmet vegan food, give me a call!

 



Bill Clinton Goes Vegan

One of the most exciting news stories of late is that former president Bill Clinton has embarked on a vegan diet to combat heart disease.  Back in 2004, President Clinton underwent quadruple bypass heart surgery, and in February of this year, he had a followup procedure after experiencing chest pains because grafts from the operation five years ago became obstructed.  Maybe it was his daughter's upcoming wedding and that he wanted to live to see his grandchildren, or maybe it was a change of heart (so to speak), but after his latest close call, Mr. Clinton sought out an alternative to surgery to regain his health.  And he found Dr. Caldwell Esselstyn. 

For years, Dr. Esselstyn has been advocating a low-fat plant-based diet to his heart patients at the Cleveland Clinic as a means to repair blocked arteries and improve blood flow to the heart.  His groundbreaking book, How to Prevent and Reverse Heart Disease, has saved many lives.  This is the same advice he gave Mr. Clinton this year, and for six weeks that was the plan he followed.  As a result, Bill lost an incredible 24 pounds and started to regain the energy and stamina he was so well-known for during his presidency.  Another turning point for him was the discovery of the book, The China Study, by Dr. T. Colin Campbell, which offers scientific evidence that establishes conclusively the overwhelmingly superior health benefits of plant-based diets.  This is the definitive answer for anyone concerned about their health who wants to learn how to prevent disease naturally.

I am excited that President Clinton has made this paradigm shift and that he appears healthy, happy, and humbled by the experience.  It really seems like eating a plant-based diet has transformed him on many levels. This is wonderful news that I am pleased to share.

See him here on CNN live speaking about his new diet.

Easiest Soup Ever

Whenever it's rainy outside, I seek comfort in a bowl of soup.  In this case it was red lentil dal for lunch.  This is such an easy process that you probably don't even need a recipe, but here it goes:

Place about a cup of rinsed red lentils in a soup pot with a 1-inch cube of fresh ginger, about a teaspoon of turmeric, and 3 cups of water.  Cover, bring to a boil, then lower heat and simmer about 15 minutes.  When lentils have softened, remove ginger and stir in about a 1/2 teaspoon of sea salt, squeeze of lemon, and a giant handful of fresh cilantro.  Add water if you like the soup thinner.  That's it.  Done.  And even though it's about zero calories, it's surprisingly filling and satisfying. 

Gluten-free Vegan Apple Cake

It's the season for apples and this is the time of year when I crave my grandma's Lithuanian Apple Cake, which was a staple of childhood.  It was moist, sweet and brown sugary, with a hint of crispness to the crust.  Nothing fancy, but somehow oh so good. 

Since I can't eat wheat for health reasons, it was my mission to create not only a vegan version of this cake, but also one that was gluten-free.  I never had my grandma's original recipe (she never wrote these things down either!), so I've had to work from memory.  I've tweaked it over the years and recently came up with a recipe that harkens back to the original, but that is much healthier.

I used about 8 Macoun apples, but if you like things a little tarter you can use Granny Smith (which I often do, as a tribute to my grandma). They cook down significantly, so don't let the minimal batter worry you when you mix them in. The cake cooks up nice and brown, then gets moist as it cools, and even glistens the next day as if it's loaded with oil even though it's not. I made the recipe as two 8x8 square cakes, but you can also do it in a 9x13 pan.

As difficult as it will be, you must resist the temptation to cut into the cake before it has cooled completely. I couldn't wait and ended up with a heaping pile of crumbled cake on my plate (still delicious, nonetheless). When I cut a piece the next day it held together nicely.

It is moist, but with perfect crumb. You will really think you're eating something decadent after the first bite. I hope this becomes a fall favorite in your family!

For more delicious autumnal apple desserts, take a look at my post on how to make Apple Cider Donut Muffins.

Grandma’s Lithuanian Apple Cake (gluten-free vegan version)
1 cup all-purpose gluten-free flour (Red Mill)
1 cup brown rice flour
½ tsp xantham gum
1 tsp baking soda
1 tsp cinnamon
1 tsp sea salt
1 ½ cups Sucanat
3 Tbl ground flax seeds, plus 1/3 cup water
1/4 cup coconut oil, melted
1/4 cup apple sauce
½ cup apple cider
1 tsp vanilla
3 cups sliced apples (about 6-8)
½ cup chopped walnuts

Preheat oven to 375 degrees. In a large mixing bowl, sift together flour, xantham gum, baking soda, cinnamon and salt. In a separate bowl, mix together Sucanat, flax seed mixture, coconut oil, cider and vanilla. Combine wet and dry ingredients and stir until smooth. Stir in apples and walnuts. Spread batter into oiled 9x13 pan and bake 40-50 minutes (or two 8”x8” pans baked at 25-30 minutes), or until edges are lightly browned and toothpick comes out clean. Let cook, then top with powdered sugar.


Lentil Redux

There's no need to be boring and predictable if you're vegan.  Sometimes it just requires a little creativity and planning ahead.  Take lentils, for example.  Yes, plain old ordinary and often maligned brown lentils, a staple of vegetarian cookery.  "Hippie food," if you will.

Moroccan Spiced Lentils with Raisins, Cumin and Cinnamon and

Brown Basmati Rice garnished with Fresh Cilantro

On Sunday I made a great big pot of lentils with butternut squash and collard greens from my garden.  I've been enjoying this lovely concoction through the week in various incarnations.  Yesterday it was Moroccan Spiced Lentils with Raisins, Cumin and Cinnamon and Basmati Rice granished with Fresh Cilantro.  The trick here was that just before serving I melted about a teaspoon of coconut oil on top for extra richness. 

For lunch today I'm planning Curried Lentils, perhaps with some Grean Beans Mallum on the side.  Tonight I think I'll mix the lentils with tomato sauce and toss them with pasta.  And if there's anything left tomorrow, it'll be lentil burgers on gluten-free bread for lunch because I have a tomato in my garden that will be perfectly ripe by then and would go nicely on top with a few fresh basil leaves. 

Any other ideas for what to do with a pot of lentils?

Pan-fried Tofu with Fennel Picante and Oven-roasted Potatoes

When I talked to my mom on the phone last night, she was in the middle of making baked hand cut French fries.  It was pure torture not to be there to enjoy some.  But since I had a couple of Russet potatoes in my fridge, I decided to do some roasted potatoes myself. 

I didn't have a plan for what I'd eat along with them to turn into something substantial for dinner, but as they were cooking the aroma just made me think:  fennel.  As in, fennel sausage.  Not that it was a craving for meat necessarily, but more like a distinct scent memory of that Italian peasant dish of pork with peppers and onions, or even sausage and peppers.  I contemplated mixing up some tofu in my food processor with gluten-free bread crumbs and seasoning, then decided that would be too time-consuming and possibly risky.  I just wanted the flavor, after all.

Instead, I sauteed some chopped onion in a pan, then as it started to brown I pushed it to the side and laid down some slices of tofu, letting them cook for about 5-10 minutes on each side until they were golden and firm.  Then I threw in a generous handful of fennel seeds, a chopped tomato, red pepper, and picante sauce and let it all cook for about 5 more minutes until it became thick.  In about the same amount of time, my potatoes were perfectly cooked after a couple minutes under the broiler.  The assembled meal was exactly the flavor profile I was craving - perfect!