Memorial Day weekend is upon us and for some vegans/vegetarians it can be a time to panic. But it doesn't have to be! Just because you may be invited to a BBQ party where you know meat will be served, doesn't mean you can't go, have a great time, AND eat delicious food!
It all goes back to my Easter Day post when I suggested bringing a vegan dish of your own. This can apply to any and every holiday, special occasion, party, gathering, etc. While everyone else is grilling up hot dogs, hamburgers, and other unmentionables, why not bring along some delicious Black Bean Burgers? Below you find a recipe that I love and plan to use this weekend at a friend's BBQ. I'm also going to try a new Key Lime Pie recipe that I'm pretty excited about. If all goes well, I'll not only be bringing it with me to the party, but I'll post the recipe here for you to try. I'll also be bringing along an incredible Taco Dip. I made this for some (carnivore) friends once and was told that it was the best dip she'd ever eaten! Woohoo! I love it when people eat something really yummy and can't believe it's vegan. It just goes to show that just because something is vegan, doesn't mean it can't taste good.
Enjoy your weekend!
Recipe: Taco Dip
Recipe: Black Bean Burgers
Friday, May 27, 2011
Recipe: Black Bean Burgers
- 1 (16 oz.) can black beans, rinsed and drained
- 1/2 green bell pepper, diced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 Ener G Egg Replacers
- 1T chili powder
- 1T cumin
- 1t. hot sauce
- 1/2 cup bread crumbs
Directions:
- If grilling, preheat an outdoor grill for high heat and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F and lightly oil a baking sheet.
- In a medium bowl, mash black beans with a fork until thick and pasty.
- In a small bowl, prepare egg replacers.
- Stir the egg replacers into the mashed beans. Add pepper, onion, garlic, chili powder, cumin, and hot sauce. Blend well. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
- If grilling, place patties on foil and grill about eight minutes on each side. If baking, places patties on baking sheet and bake about ten minutes on each side.
Recipe: Taco Dip
Ingredients:
- 1 15.5 oz. can black beans, mostly drained
- 1 12 oz. container Tofutti vegan sour cream
- 1 packet vegan taco seasoning mix
- 1 cup black olives, chopped
- 2 cups tomatoes, chopped
- 1 avocado, chopped
- 1/2 cup green onion, chopped
- Salt, pepper, hot sauce, and cumin, to taste
Directions:
- Spread the beans out on the bottom of a 9x9 dish evenly. Season with salt, pepper, hot sauce, and cumin, as desired.
- Mix the sour cream with the packet of taco seasoning and blend thoroughly.*
- Spread the seasoned sour cream on top of the beans.
- Top with avocado, tomato, olives and green onion.
- Chill for at least an hour, if possible.
- Serve with your favorite tortilla chips.
*This step can be done ahead of time and chilled in the refrigerator until ready to serve to allow for best flavor.
Saturday, May 21, 2011
My Favorites - Egg & Dairy Substitutes
Reducing or eliminating eggs and dairy from your diet can be easier than you think. These are my favorite products to use when I'm cooking or baking - my can't-live-without staples!
Earth Balance - The EB line is pretty awesome. They have a variety of products to choose from based on your preference and/or what you're using it for. My personal favorite is the Whipped Organic Buttery spread for my bagels, muffins, sandwiches, you name it. I always keep sticks on hand since it allows for easy measuring. I also keep the shortening sticks as well for my baking needs. FYI - their products are 100% vegan and don't contain any trans-fats or hydrogenated oils.
Daiya Cheese - Daiya, oh Daiya. What would I do without you?! For anyone out there who thinks the same way I used to, believing they could never go vegan because they couldn't live without cheese - fear no more! Daiya (pronounced, DAY-uh) is hands down the best vegan cheese out there. It melts and stretches just like cheese should but without the plasticky and/or oily texture that you find in other vegan cheeses out there. For awhile Daiya only offered mozzarella or cheddar and I've been happy eating my pizza, grilled cheese and tacos again. However, they recently launched a new pepper jack cheese and I can't wait for a store in my area to start carrying it already so I can try it out!
Ener-G Egg Replacer - One 16 oz. box is estimated to yield over 100 "eggs". At just six or seven dollars a box, it's not only the compassionate choice but the economical choice as well! The box also has a shelf life of three years so there's no need to worry about spoilage either. The one thing I have noticed is that I always need to double the quantity of egg replacers that a recipe calls for. For instance, when I veganized a black bean burger recipe I had which called for one egg, I found two egg replacers worked perfectly. I also use warm water to prepare it since it seems to blend much easier that way.
Vegenaise - Who said you can't have mayo as a vegan?! My pick is the Organic Vegenaise.
Tofutti Cream Cheese - Tofutti has two vegan cream cheeses, one of which is non-hydrogenated. I sed this one for a while but found the unhealthier, hydrogenated version to be much, much better (surprise, surprise!). Plus, it's softer and easier to spread. It's my little guilty pleasure.
Mimic Creme - This is an almond and cashew cream that I love to use when I need something thicker than milk. Sometimes you just want that sauce to be a little richer and creamier, am I right? Mimic Creme is perfect in times like these. I also use it to make homemade ice cream sometimes. It's available sweetened or unsweetened so it can be used in both cooking and baking. I recently discovered that they also offer coffee creamers and non-soy vegan whipping cream. Woohoo!
Earth Balance - The EB line is pretty awesome. They have a variety of products to choose from based on your preference and/or what you're using it for. My personal favorite is the Whipped Organic Buttery spread for my bagels, muffins, sandwiches, you name it. I always keep sticks on hand since it allows for easy measuring. I also keep the shortening sticks as well for my baking needs. FYI - their products are 100% vegan and don't contain any trans-fats or hydrogenated oils.
Daiya Cheese - Daiya, oh Daiya. What would I do without you?! For anyone out there who thinks the same way I used to, believing they could never go vegan because they couldn't live without cheese - fear no more! Daiya (pronounced, DAY-uh) is hands down the best vegan cheese out there. It melts and stretches just like cheese should but without the plasticky and/or oily texture that you find in other vegan cheeses out there. For awhile Daiya only offered mozzarella or cheddar and I've been happy eating my pizza, grilled cheese and tacos again. However, they recently launched a new pepper jack cheese and I can't wait for a store in my area to start carrying it already so I can try it out!
Ener-G Egg Replacer - One 16 oz. box is estimated to yield over 100 "eggs". At just six or seven dollars a box, it's not only the compassionate choice but the economical choice as well! The box also has a shelf life of three years so there's no need to worry about spoilage either. The one thing I have noticed is that I always need to double the quantity of egg replacers that a recipe calls for. For instance, when I veganized a black bean burger recipe I had which called for one egg, I found two egg replacers worked perfectly. I also use warm water to prepare it since it seems to blend much easier that way.
Vegenaise - Who said you can't have mayo as a vegan?! My pick is the Organic Vegenaise.
Tofutti Cream Cheese - Tofutti has two vegan cream cheeses, one of which is non-hydrogenated. I sed this one for a while but found the unhealthier, hydrogenated version to be much, much better (surprise, surprise!). Plus, it's softer and easier to spread. It's my little guilty pleasure.
Tofutti Sour Cream - Its texture and consistency is almost dead-on, it's just slightly thicker. Use it in dips, on tacos or quesadillas, pretty much anywhere it calls for sour cream.
Mimic Creme - This is an almond and cashew cream that I love to use when I need something thicker than milk. Sometimes you just want that sauce to be a little richer and creamier, am I right? Mimic Creme is perfect in times like these. I also use it to make homemade ice cream sometimes. It's available sweetened or unsweetened so it can be used in both cooking and baking. I recently discovered that they also offer coffee creamers and non-soy vegan whipping cream. Woohoo!
Monday, May 16, 2011
Misconception Monday: All Vegans Love Veggie Burgers
Don't get me wrong - I know that there are plenty of vegans who enjoy veggie burgers. I just don't happen to be one of them.
In fact, I'm just not a fan of mock meat in general. My reason is based simply on the fact that they're usually (and quite ironically) geared towards carnivores. I find that more often than not, they're made to appeal to people as if they were in fact, meat - and this is what disturbs me. If I really wanted a burger, I'd eat one. But I don't want anything that looks, tastes and has the texture of meat because personally, it grosses me out.
I was at a (mostly) vegan restaurant recently and ordered what I thought was a stirfry-type dish. I noticed chunks of an unknown substance and assumed it was tofu. I took a bite and immediately panicked because I was convinced I just ate chicken. My friend started laughing at me and reminded me they don't even serve meat. I asked her to try it and she thought it was most likely seitan. After double-checking with our server, she was right. While I know exactly what seitan is, I had always been afraid to try it for fear that it would resemble meat a little too much for my taste. And I was right because it completely weirded me out!
I understand why mock meat products are popular, I do. I get that they appeal to carnivores looking for an occasional, healthier alternative or vegetarians/vegans who may miss eating meat. They can be great for those trying to transition into a meatless lifestyle. These companies have gotten so good over the years of replicating meat that I even couldn't even tell I wasn't eating actual flesh. Much like the time I tried Gardein's Boneless Buffalo Wings. And that's exactly why I won't eat it. Haha But that's just me, because I would never, ever knock someone for eating a veggie burger instead of an animal. In fact, I'd love it if more people did!
In fact, I'm just not a fan of mock meat in general. My reason is based simply on the fact that they're usually (and quite ironically) geared towards carnivores. I find that more often than not, they're made to appeal to people as if they were in fact, meat - and this is what disturbs me. If I really wanted a burger, I'd eat one. But I don't want anything that looks, tastes and has the texture of meat because personally, it grosses me out.
I was at a (mostly) vegan restaurant recently and ordered what I thought was a stirfry-type dish. I noticed chunks of an unknown substance and assumed it was tofu. I took a bite and immediately panicked because I was convinced I just ate chicken. My friend started laughing at me and reminded me they don't even serve meat. I asked her to try it and she thought it was most likely seitan. After double-checking with our server, she was right. While I know exactly what seitan is, I had always been afraid to try it for fear that it would resemble meat a little too much for my taste. And I was right because it completely weirded me out!
I understand why mock meat products are popular, I do. I get that they appeal to carnivores looking for an occasional, healthier alternative or vegetarians/vegans who may miss eating meat. They can be great for those trying to transition into a meatless lifestyle. These companies have gotten so good over the years of replicating meat that I even couldn't even tell I wasn't eating actual flesh. Much like the time I tried Gardein's Boneless Buffalo Wings. And that's exactly why I won't eat it. Haha But that's just me, because I would never, ever knock someone for eating a veggie burger instead of an animal. In fact, I'd love it if more people did!
Monday, May 9, 2011
Misconception Monday: All Vegans Love PETA
It's always assumed that if you're vegan or vegetarian that you must be a card-carrying PETA member but this may or may not be the case. Although many can agree with PETA's mission of promoting a cruelty-free lifestyle and exposing the countless hidden realities behind animal exploitation, they sometimes feel that PETA's use of extreme tactics can turn people off.
Don't get me wrong - I think they've done some really incredible work in the campaign for animal rights. But unfortunately they usually pander to those already behind the cause. Those already "on their side" don't need all the in-your-face tactics like throwing paint on people wearing fur coats or naked women protesting. And for those not already "on their side", it usually winds up turning them off. When you come off like you're alienating and judging people it only makes them want to not listen to you anymore.
My opinion is that there isn't enough education out there for people to make informed choices. What I mean is that while the information is definitely out there, you usually have to go looking for it. There are billions and billions of dollars being spent by big corporations to brainwash people into believing things that aren't true. Like how high fructose corn syrup is natural because it's made from corn and therefore can't bad for you. I had to correct one of my co-workers recently because she told me she believes that whatever she sees in a commercial has to be true. And that's the scary reality. When all you hear is how "milk does a body good", why would you ever think otherwise?
This is where PETA comes in. More money is donated to PETA than pretty much any other animal rights group. Unfortunately it's still only a minute fraction of what big corporations are able to spend on advertising. This is why we think things like meat and dairy are good for us (Got Milk? and Beef: It's What's For Dinner)... That Ringling Bros. and Barnum & Bailey Circus is "The Greatest Show On Earth"... That SeaWorld is a happy place "Where Worlds Connect"... And so on and so on...
So perhaps that's why they're so extreme? Because when you're going up against huge companies like McDonald's, Iams, and KFC, fashion designers like Donna Karan or even an entire country (the Canadian Seal Slaughter) you need to get more bang for your buck? Whatever the reason, I think that more people would listen if you just present the facts in a non-judgmental, non-confrontational manner.
But maybe that's just me because that's the reason why I started this blog. =)
Don't get me wrong - I think they've done some really incredible work in the campaign for animal rights. But unfortunately they usually pander to those already behind the cause. Those already "on their side" don't need all the in-your-face tactics like throwing paint on people wearing fur coats or naked women protesting. And for those not already "on their side", it usually winds up turning them off. When you come off like you're alienating and judging people it only makes them want to not listen to you anymore.
My opinion is that there isn't enough education out there for people to make informed choices. What I mean is that while the information is definitely out there, you usually have to go looking for it. There are billions and billions of dollars being spent by big corporations to brainwash people into believing things that aren't true. Like how high fructose corn syrup is natural because it's made from corn and therefore can't bad for you. I had to correct one of my co-workers recently because she told me she believes that whatever she sees in a commercial has to be true. And that's the scary reality. When all you hear is how "milk does a body good", why would you ever think otherwise?
This is where PETA comes in. More money is donated to PETA than pretty much any other animal rights group. Unfortunately it's still only a minute fraction of what big corporations are able to spend on advertising. This is why we think things like meat and dairy are good for us (Got Milk? and Beef: It's What's For Dinner)... That Ringling Bros. and Barnum & Bailey Circus is "The Greatest Show On Earth"... That SeaWorld is a happy place "Where Worlds Connect"... And so on and so on...
So perhaps that's why they're so extreme? Because when you're going up against huge companies like McDonald's, Iams, and KFC, fashion designers like Donna Karan or even an entire country (the Canadian Seal Slaughter) you need to get more bang for your buck? Whatever the reason, I think that more people would listen if you just present the facts in a non-judgmental, non-confrontational manner.
But maybe that's just me because that's the reason why I started this blog. =)
Monday, May 2, 2011
Misconception Monday: Vegans Only Eat Rabbit Food & Tofu
While it's true that many (perhaps most) vegans enjoy fresh vegetables, fruit, and tofu, these aren't the only things they eat. In fact, since I've become a vegan I've not only tried foods I never would have before, but wound up falling in love with them. I eat from much wider variety of foods now than I ever did when I was a carnivore (or omnivore. Potato, potahto). My palette has changed completely and only for the better. Here's a short list of the foods which are now staples in my diet that I either never tried before or liked, but didn't eat often:
Agave - A wonderful sugar substitute produced from the agave plant (also used to make tequila!). It's about 1.5 times sweeter than sugar yet has a much lower glycemic index. Usually in the form of a thin syrup or nectar, it can be used in place of sugar. Though it's perfect for baking, be sure to follow specific recipes - it can't be substituted cup for cup since it's not only sweeter than sugar, but it's a "wet" ingredient as opposed to a "dry" ingredient.
Black Beans - My first experience eating black beans (or beans of any kind) was one I'll never forget. I was at Panera Bread with a friend of mine and he ordered their Black Bean Soup. Since I was transitioning from vegetarian to vegan at the time, I thought it'd be best to at least try it since I felt the need to find new alternatives to protein. I've been hooked ever since. Now it's in my soups, wraps, dips, tacos, quesadillas, etc.
Black-eyed Peas - I don't remember what initially made me try these but I use them all the time now. They have a very mild flavor (almost no flavor to me) which allows me to add them to a variety of dishes for added protein without affecting the overall flavor of the dish.
Celery - Celery was a vegetable I never liked. Ever. All of a sudden, I'm into it. Don't ask, I can't explain it.
Chickpeas (garbanzo beans) - The first time I tried chickpeas was when I first tried falafel. Ah-maz-ing. I'll have to post the recipe...
Flax Seed - This is essential due to it's high omega-3 fatty acids and fiber content. I grind whole seeds in a coffee grinder (used specifically for this purpose - otherwise flavors will mix) and store it in an air-tight container in my freezer. You can add it to smoothies, baked goods, almost anything - and boost it's nutritional content.
Gazpacho - This is my new favorite soup. I tried it at Jaleo (read my review here) and fell in love. I was always weirded out by the fact that it was a cold soup. I'm glad I got over it because it is just fantastic.
Hummus - How do I love hummus? Let me count the ways... Haha I eat hummus at least 4 or 5 days out of the week. I dip carrots, pita chips, or anything else I can into it. There are countless flavors and varieties out there, I know. But when it comes to my hummus, I love nothing more than a traditional, creamy dip. YUM!
Peppers (any color) - Just like celery, I never found peppers appealing (unless they were hot peppers like jalapenos because I love the heat). Now I put them in my stirfrys, on my pizzas, on sandwiches, anywhere I can.
Soy/Almond/Rice Milk - I now use all three of these. They all have different flavors and thicknesses so depending on what I need it for, I use something different.
Taboulleh - My mouth waters just thinking about this now. Don't get me started on this incredible, healthy salad. Spoon some onto a bit of fresh pita and tell me that's not heaven in your mouth. Haha
Yes, I enjoy the occasional salad but it's not even close to being something I eat on a regular basis. And when it comes to tofu, well? As much as I understand why it's popular among vegetarians/vegans because it's high in protein and lacks flavor (allowing it to take on the flavors of whatever dish you put it in), I'm just not a fan. There's something about the texture and consistency that I can't get into.
So now when someone learns I'm vegan and asks the usual, "So then what do you eat? A lot of tofu and salads I bet!" I'm happy to answer back, "not even close!"
Agave - A wonderful sugar substitute produced from the agave plant (also used to make tequila!). It's about 1.5 times sweeter than sugar yet has a much lower glycemic index. Usually in the form of a thin syrup or nectar, it can be used in place of sugar. Though it's perfect for baking, be sure to follow specific recipes - it can't be substituted cup for cup since it's not only sweeter than sugar, but it's a "wet" ingredient as opposed to a "dry" ingredient.
Black Beans - My first experience eating black beans (or beans of any kind) was one I'll never forget. I was at Panera Bread with a friend of mine and he ordered their Black Bean Soup. Since I was transitioning from vegetarian to vegan at the time, I thought it'd be best to at least try it since I felt the need to find new alternatives to protein. I've been hooked ever since. Now it's in my soups, wraps, dips, tacos, quesadillas, etc.
Black-eyed Peas - I don't remember what initially made me try these but I use them all the time now. They have a very mild flavor (almost no flavor to me) which allows me to add them to a variety of dishes for added protein without affecting the overall flavor of the dish.
Celery - Celery was a vegetable I never liked. Ever. All of a sudden, I'm into it. Don't ask, I can't explain it.
Chickpeas (garbanzo beans) - The first time I tried chickpeas was when I first tried falafel. Ah-maz-ing. I'll have to post the recipe...
Flax Seed - This is essential due to it's high omega-3 fatty acids and fiber content. I grind whole seeds in a coffee grinder (used specifically for this purpose - otherwise flavors will mix) and store it in an air-tight container in my freezer. You can add it to smoothies, baked goods, almost anything - and boost it's nutritional content.
Gazpacho - This is my new favorite soup. I tried it at Jaleo (read my review here) and fell in love. I was always weirded out by the fact that it was a cold soup. I'm glad I got over it because it is just fantastic.
Hummus - How do I love hummus? Let me count the ways... Haha I eat hummus at least 4 or 5 days out of the week. I dip carrots, pita chips, or anything else I can into it. There are countless flavors and varieties out there, I know. But when it comes to my hummus, I love nothing more than a traditional, creamy dip. YUM!
Peppers (any color) - Just like celery, I never found peppers appealing (unless they were hot peppers like jalapenos because I love the heat). Now I put them in my stirfrys, on my pizzas, on sandwiches, anywhere I can.
Soy/Almond/Rice Milk - I now use all three of these. They all have different flavors and thicknesses so depending on what I need it for, I use something different.
Taboulleh - My mouth waters just thinking about this now. Don't get me started on this incredible, healthy salad. Spoon some onto a bit of fresh pita and tell me that's not heaven in your mouth. Haha
Yes, I enjoy the occasional salad but it's not even close to being something I eat on a regular basis. And when it comes to tofu, well? As much as I understand why it's popular among vegetarians/vegans because it's high in protein and lacks flavor (allowing it to take on the flavors of whatever dish you put it in), I'm just not a fan. There's something about the texture and consistency that I can't get into.
So now when someone learns I'm vegan and asks the usual, "So then what do you eat? A lot of tofu and salads I bet!" I'm happy to answer back, "not even close!"
Subscribe to:
Posts (Atom)