You KNOW I'll be making this one while it's almost Spring but nooot quite:

BIBIMBAP!

Thanks, New York Times!

Vegan Chocolate, Oatmeal and Peanut Butter Muffins

Tonight I make these. Tomorrow morning I eat. :)
Vegan Chocolate, Oatmeal and Peanut Butter Muffins

My revisions:
Additions: flax seeds, cinnamon, and cranberries.

Substitutions:
1. for rice milk, I am subbing WATER (only because I forgot to pick some up at the market...we'll see how that goes...)
2. for white sugar I am using brown sugar
3. for cocoa powder, I am using carob powder

Tweaks:
I am using 1/2 cup of all-purpose flour with 1/2 cup whole wheat flour

Just so you know, posted 3/9/10: these came out really well! I think if we had had some almond milk or rice milk, they'd be even better, but they are sweet without being tooo sweet, a great breakfast or snack. And SOO EASY! wooot!

The Physician's Committee for Responsible Medicine is hosting another Vegan Kickstart beginning March 1st! If you are interested in learning more about incorporating more veggies into your diet, check it out! Even if you don't "go vegan" the kickstart offers a variety of great recipes and shopping tips.

And if you are wary about veggie-based foods being yummy and/or satisfying, you should take a trip to the Chicago Diner. They make consistently amazing vegetarian/vegan fare and are always a source of inspiration for me. Check 'em out!

Hooray! Another great resource for heart healthy recipes from Epicurious.

Check 'em out!

Check out this fantastic recipe from Jennifer Dubowski's Acupuncture blog!

Best Banana Bread!

yum!

cashew seitan

Greetings! Here is a recipe for a super easy vegan meal I made tonight! The following recipe will serve 2.

You will need:

1 cup brown rice
1 bok choy
garlic (as much as you want)
1 tsp sesame oil
1 package of seitan
2 cups whole cashews
the juice of 2 oranges
a little zest from one orange (preferably organic)
1-2 tsps maple syrup
dash of soy sauce

1. Put the rice on to cook in 2 cups of water.

2. In a wok, saute the chopped garlic in the sesame oil, adding the cashews when the garlic is getting brown.

3. When the cashews are looking beautiful and brown, add the orange zest and half of the orange juice

4. Add the seitan, chopped to your liking, and let this mixture saute, brown, and get acquainted.

5. Add the chopped bok choy, the maple syrup, the rest of the orange juice, and the soy sauce. I threw in some chunks of orange for some extra texture and flavor.

6. When the bok choy is a beautiful dark green color, it's done!

You should get a light, yet hearty well-textured meal that is a pleasing blend of sweet and savory!

Serve over rice, and enjoy!

couscous!!

I love couscous! And here is a cool recipe from Alicia Silverstone on how to make it. Try it tonight? ;)


http://www.meatoutmondays.org/emails/09-10-19.htm

Let's take a minute to appreciate chickpeas (a.k.a. garbanzo beans), shall we? They are yummy, cute, low on the glycemic index, and they pack a wollop of fiber, protein, and healthy carbs.

For a savory and quick vegetarian breakfast featuring these bad boys, try this:

1. Sautee about half an onion in a little oil.

2. Throw in a handful of chopped onions and sautee.

3. Throw in a can of organic chickpeas without the water, and brown them to your liking.

4. Add a dash of cumin and salt to taste.

4. (optional) Slice up an Italian veggie sausage and throw that in until it is also brown to your liking.

5. (optional) Throw in a small piece of fresh tomato if you like.

And there you go - a warm breakfast that is full of protein and fiber, and it has a little kick to it.

Modifications: If you plan on spending the day in close proximity with folks and fear the onion breath, omit them! If you have any leftover red or green bell peppers, throw some of those in, or try adding spinach or kale to the mix - chickpeas really give you a perfect base for experimentation.

It was freeeeezing on the way home tonight! To warm up, I made some soup, but I wish I had been prepared to make the recipe I am about to share with you here. I found it on Super Vegan, a great website. According to Samantha Cohen of Super Vegan, it "will taste chowdery and look the color of pumpkin. Mmmmm."

Enjoy! And stay warm!!

Pureed Chickpea and Root Vegetable Soup
makes 8-10 servings

• 2 small sweet potatoes or one large one
• 1 yellow squash
• 2 turnips
• 1 parsnip
• 1/2 a large yellow onion
• 3 carrots
• 2 celery stalks
• 1 cup dry chickpeas, soaked in water overnight
• 2 tbsp chopped chives
• 2 tbsp grated fresh ginger

1. In a large pot place soaked chickpeas and cover in water, enough to fill the pot about 2/3 of the way. Bring to a boil and cook chickpeas on medium heat for a half hour.

2. Meanwhile, wash and cube the veggies into half-inch pieces.

3. After the chickpeas have been cooking for a half hour, add the veggies. Cook for another hour, or until everything is soft but not falling apart.

4. Pour as much soup as will fit into a blender, and blend till smooth. Do this till all the soup is blended. if you have an immersion blender, use that instead, fortunate soup-maker.

5. Add salt and pepper to taste. This is enough soup in which to bathe a small child, so you'll want to add more than you think is necessary.

6. Eat! Bon appetit!