Month of Menus

The calendar says May, but it still feels like we're stuck in a rainy April weather pattern.  My menus over the past few weeks have reflected this instability, with some meals being focused on warm comfort foods and others eagerly anticipating more seasonal picnic weather to come.  I have my hopes on a heatwave in the not too distant future so I can start whipping up batches of Chickpea Tuno.

Week One

Soy Sesame Butternut Squash, Kale and Adzuki Bean with Brown Rice

Baked Eggplant Stacks with Tofu Cheese and Fire-roasted Tomato Marinara and Sauteed Kale

Dijon Agave Glazed Tofu with Mashed Potatoes and Brussels Sprouts Amandine

Week Two

Asparagus and Shallot Risotto with Broccolini, Radish and White Beans

Pan-fried Tempeh with Blackberry Balsamic Compote, Millet and Baby Bok Choy

Tofu Piccata with Mashed Potatoes and Steamed Asparagus

Week Three

Baked Tofu with Cremini Mushroom Gravy, Quinoa and Steamed Asparagus 

Pan-fried Tempeh with Mashed Sweet Potatoes and Sesame Mustard Greens

Quinoa Tabbouleh and Chickpea "Tuno"

Easy Peasy Desserts on WTNH-TV's "CT Style"

I returned to the set of WTNH-TV's "CT Style" this morning to make a seasonal favorite, Strawberry Rhubarb Hemp Crisp.  Not only is the recipe gluten-free and vegan, but it's healthy and tastes delicious, too.  Everyone commented afterward "you'd never know this was good for you!"  Indeed.

You can get a glimpse of the dessert here before the cooking segment officially airs on Friday, May 16, at 12:30 p.m.  This recipe can be found in my new cookbook, Easy Peasy Vegan Eats, which features over 100 gluten-free vegan recipes and is available online through Amazon.

Garnish with fresh strawberries and colorful edible flowers like pansies to make the presentation beautiful for a summer picnic.

Strawberry Rhubarb Hemp Crisp

When strawberries and rhubarb are in season this is the dessert to make. The combination of sweet and tart will make you smile. Garnish with fresh strawberries and edible flowers to make a pretty presentation.


Filling Ingredients
3 cups strawberries, sliced, reserving about 1/2 cup for garnish
1 cup rhubarb, diced into 1-inch pieces (fresh or frozen)
1/2 cup vegan sugar
1 tsp vanilla
1/4 tsp cinnamon
1 Tbl corn starch
pinch of sea salt

Topping Ingredients
1/2 cup Erewhon Buckwheat Hemp Flakes (or substitute gluten-free oats)
1/2 cup almond flour 
1/2 cup all purpose gluten-free flour 
1 Tbl hemp seeds
1 tsp cinnamon
1/3 cup vegan sugar 
1/3 cup coconut oil 
1/4 tsp sea salt
2 Tbl sliced almonds

Preheat oven to 375 degrees.  In an 8"x8" pan, toss together filling ingredients, then set aside.  In a food processor, pulse buckwheat hemp flakes, almond flour, gluten-free flour, and hemp seeds several times until flakes are slightly crushed.  Add cinnamon, sugar, coconut oil, and sea salt and pulse until they begin to clump together.  Sprinkle topping loosely over the filling mixture, leaving spaces around the edges of the pan, then sprinkle with sliced almonds. Cover with foil and place on cookie sheet to catch any drips.  Bake for 30-40 minutes or until fruit filling is bubbly, then remove cover and bake an additional 10-15 minutes to crisp the top.  Remove and let cool before serving. 

Now for some more shots of me on the set. Thanks, DJ Double B for the photos!  :-)

New Hampshire Veg Fest

This past weekend I had the honor of presenting a workshop called "Dress for Success:  How to Create Tantalizing Vegan Food to Win Over the Masses" for the New Hampshire Veg Fest.  I enjoyed meeting some very excited new vegans and people curious about eating healthier.

The consistent message among all those I spoke with was that they were thrilled to attend a conference like this not just for the educational experience, but to know that there is a growing community of likeminded individuals who they can connect with.  I feel this is absolutely critical when making the vegan transition.  It always helps to have a vegan buddy for support!  (Feel free to friend me on Facebook if your vegan support system needs a little boost!)

My presentation focused on tricks and techniques for making food look appealing on the plate.  Since we "eat with our eyes," I feel that plating food is probably the most important skill to learn in order to convince a skeptical nonvegan to give something new a try.  If it looks beautiful, most people don't even ask what it is - they just want to dig in!

This was the case with the food I presented.  The menu featured Cornmeal Crusted Tofu with Spring Cleanse Quinoa Salad, Spicy Horseradish Cashew Creme Sauce and Parsley Pistou.  I demonstrated how to present the food four ways, from casual to ultra gourmet all dressed up with pretty edible flours and curly scallion ribbons.

It only takes a few extra minutes to make food look fabulous, so why not have some fun with it?  All it takes is a squeeze bottle and a little bit of playful inspiration.  If we can play with our food, that makes it all the more enjoyable!

All of these recipes are featured in my new cookbook, Easy Peasy Vegan Eats, which is now available through Amazon.com.  There are over 100 gluten-free recipes just like these as well as more insider tips about creating culinary balance through color, taste and texture, which is essential to a satisfying meal.

Plating #1

Plating #2

Plating #3

Plating #4

Easy Peasy Vegan Eats Cookbook Now Available!!

I'm thrilled to announce the release of my new cookbook, Easy Peasy Vegan Eats:  Healthy Cooking for Busy Peeps. For a limited time, you can order a copy directly from the publisher at the discounted price of $15 per book (reg. $16.95).  Get your copy here.

Featured in this book are quick and easy recipes and meal-planning ideas for people who want to eat healthy but just don’t have the time.  North American Vegetarian Society Board Director, Maribeth Abrams, says, 

“Chef Mary Lawrence caters to seasoned vegans and beginners alike, with an artful array of masterfully flavorful yet easy recipes sure to knock your socks off.”

With over 125 gluten-free, vegan recipes, Easy Peasy Vegan Eats contains a symphony of flavors to tantalize the tastebuds. Could Walnut Neatballs with Fire-Roasted Tomato Marinara possibly receive approval from an Italian mom?  Of course!  And how about the Chocolate Ambrosia Tart with Toasted Coconut Almond Crust?  Yes, please!  Who says vegan food is boring?  Not this chef!  Chapter 5 “Color Me Impressed” dispels that myth by highlighting recipe versatility and focusing on how to create culinary balance through color, taste, and texture.  Her tips for getting the party started in your kitchen and choreographing a multi-course menu will have you jumping at the chance to host your first vegan soiree. 

Easy Peasy Vegan Eats:  Healthy Cooking for Busy Peeps is listed at $16.95 (ISBN 9781 495332975) and is available at Amazon.com .

Easy Peasy Vegan Cooking Demonstration

I recently gave a cooking demonstration in anticipation of the pre-launch of my new cookbook, Easy Peasy Vegan Eats:  Healthy Cooking for Busy Peeps.  The event was held in Suffield for the monthly Northern Connecticut Vegetarian Society potluck.  It was so nice to chat with vegan friends I haven't seen in awhile and to make some new connections.

The recipes I prepared are seasonal favorites, both of which are featured in the new cookbook.  The Spring Vegetable Quinoa Salad was surrounded on the plate by a drizzle of Easy Peasy Parsley Pistou, then garnished with sprigs of wild chive and a daffodil form my garden.  It's all about making food as pretty as it is tasty!

My favorite comment of the evening was from an attendee who had come to my presentation a year ago to see me make Cruciferous Vegetable Slaw (another one from the cookbook!).  She came up to me with a huge smile on her face and eagerly told me, "that recipe you made last year changed my life!!  I used to put broccoli and cauliflower in a casserole and bake them with cheese, but now I just shred them and eat them raw in the recipe you gave me.  It's so much easier and quicker to prepare, and SO delicious!" That really made my day!

Vegan 101 Cooking Class

It's always a pleasure to teach a class full of students who are eager to learn about vegan food, nutrition, and ethical issues associated with animal agriculture.  I just wrapped up week two of a three-week adult education class called "Vegan 101" held at North Branford High School.  Each week I feature an entree made with a meat substitute plus lots of veggies.

For the first week I prepared a simple Easy Peasy Sesame Tofu with Cremini Mushroom Gravy and Colcannon.  This is my favorite way to prepare tofu: marinated in a bath of tamari and toasted sesame oil, then baked in a hot oven until golden and crispy on the outside.  I always recommend The Bridge organic tofu for this recipe, because it's the best around and no pressing is needed.  And high powered commercial convection ovens  really do the trick when it comes to getting that perfect texture.

The tofu was topped by a luscious gravy reminiscent of Thanksgiving and served along with colcannon, which is a mash of potatoes, kale and scallions.  It's also a sneaky way to get some greens into your diet.  My students loved it, and one woman who had never eaten tofu before said, "This was one of the best meals I've ever eaten... if not THE Best." So nice to hear!

I think we even surpassed that in week two.  The menu consisted of Tempeh "Fish" Cakes with Remoulade, Cruciferous Vegetable Slaw, and Mesclun Greens with Dijon Vinaigrette.  The fish cake recipe needed a little modification since there was a minor accident in the parking lot which resulted in the loss of a green pepper.  This became a lesson in improvisation, which is essential for a good cook.  Because I had broccoli with me for the Slaw recipe, I decided to finely dice some of the stalk as a replacement for chopped green pepper.  Not only was this a success visually, but I think the flavor that was imparted was surprisingly reminiscent of fish, as a couple of students noted.  Now I may just include this modification in the future!

Week three will continue with a lesson on beans and legumes.  All recipes are from my cookbook Easy Peasy Vegan Eats, which should be available to purchase by the last class!