The Sexy Vegan - Book Review
Tue, May 15 2012 05:07
| Reviews, Sexy Vegan, cooking
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The Sexy Vegan, a blog that birthed a book, is a funny and delightful cooking journey.
Buying the book on impulse turned out to be a wise choice.
I'm not one to often read the forwards, messages, and all that insight that most cookbooks are filled with. I should re-think this strategy as after reading, and nearly busting a rib, not just the introduction, but all the recipe "headliners" too, was a joyous endeavor.
He is one funny dude.
For starters, I went for the Basic Seitan. It has a secret ingredient. Well, not so much anymore; it's mashed potatoes.
On it's own, it was good. Nice firm texture and very flavorful.
Since one can't, or at least, should not, live on Seitan alone, I made the "Steaks" with Gravy plus Celery Root fries dinner combo. (To note, this was the authors Final Meat Eating Meal. No quotations on the steak)
Let's start with the Celery Fries. They were interesting. A little went a LONG way with these.
Ended up making them in the ActiFry, which is one of my all time favorite kitchen appliances.
The "Steak" was outstanding and the Gravy out of this world good.
So awesome in fact, that the left overs kept getting picked at throughout the evening until there were none left... Even the Broccoli got polished off. Dipped into the Gravy, of course. The Celery Fries, well, that is another story.
Being a weekends only kind of cook, and the owner of way too many cookbooks, it may be awhile until the Sexy Vegan and I cross paths again, but we will. Of that I am sure.
Buying the book on impulse turned out to be a wise choice.
I'm not one to often read the forwards, messages, and all that insight that most cookbooks are filled with. I should re-think this strategy as after reading, and nearly busting a rib, not just the introduction, but all the recipe "headliners" too, was a joyous endeavor.
He is one funny dude.
For starters, I went for the Basic Seitan. It has a secret ingredient. Well, not so much anymore; it's mashed potatoes.
On it's own, it was good. Nice firm texture and very flavorful.
Since one can't, or at least, should not, live on Seitan alone, I made the "Steaks" with Gravy plus Celery Root fries dinner combo. (To note, this was the authors Final Meat Eating Meal. No quotations on the steak)
Let's start with the Celery Fries. They were interesting. A little went a LONG way with these.
Ended up making them in the ActiFry, which is one of my all time favorite kitchen appliances.
The "Steak" was outstanding and the Gravy out of this world good.
So awesome in fact, that the left overs kept getting picked at throughout the evening until there were none left... Even the Broccoli got polished off. Dipped into the Gravy, of course. The Celery Fries, well, that is another story.
Being a weekends only kind of cook, and the owner of way too many cookbooks, it may be awhile until the Sexy Vegan and I cross paths again, but we will. Of that I am sure.
Comments
Vine and Dine - Blue Plate Special Wheat Meat Loaf
How I love American Vegan Kitchen! Not only is full of mouth watering recipes that are intensely, in a good way, flavorful and easy to make, but it is also written by an extremely nice and very giving person. I also like that the recipes are very "forgiving".
So imagine how happy I was that for the next two Vine and Dine events, the cooking comes from this fantastic book? Very!
The first cook a long is the Blue Plate Special Wheat Meat Loaf. (Try saying that really fast after a few glasses of the "Vine"...)
For a combination of necessity and pure laziness, I made a few changes. These are, in no particular order (I've been watching WAY too much of three different versions of The Voice):
1) Tofu instead of Seitan (laziness)
2) Soy Curls in place of the TVP (necessity and laziness)
3) Dry bread crumbs (you get the picture by now)
4) Baked in a loaf pan (Preference)
And it STILL turned out to be outstanding! See, so forgiving. (Hope Tami is as well) :)
The loaf was bursting with flavor, texture, moist on the inside and a bit crunchy on the outside.
The side dishes were roasted potatoes (smoked paprika, lemon pepper, hot red pepper, smoked salt and a dash of oil) along with a sauté of fresh spinach, mushrooms, garlic and a dash of red wine.
I think that bear would have been a perfect companion for this meal, but since there was non in the house, and yes, due to being lazy, white wine was the served.
I'd love to tell which one, but the bottle went directly to the big recycling bin, and there are limits to what one will do for the details that make up this post.
It was a lovely dry white from Lone Madrone.
The next Vine and Dine will feature a selection from American Vegan Kitchen that Tami was kind enough to let me pick.
So imagine how happy I was that for the next two Vine and Dine events, the cooking comes from this fantastic book? Very!
The first cook a long is the Blue Plate Special Wheat Meat Loaf. (Try saying that really fast after a few glasses of the "Vine"...)
For a combination of necessity and pure laziness, I made a few changes. These are, in no particular order (I've been watching WAY too much of three different versions of The Voice):
1) Tofu instead of Seitan (laziness)
2) Soy Curls in place of the TVP (necessity and laziness)
3) Dry bread crumbs (you get the picture by now)
4) Baked in a loaf pan (Preference)
And it STILL turned out to be outstanding! See, so forgiving. (Hope Tami is as well) :)
The loaf was bursting with flavor, texture, moist on the inside and a bit crunchy on the outside.
The side dishes were roasted potatoes (smoked paprika, lemon pepper, hot red pepper, smoked salt and a dash of oil) along with a sauté of fresh spinach, mushrooms, garlic and a dash of red wine.
I think that bear would have been a perfect companion for this meal, but since there was non in the house, and yes, due to being lazy, white wine was the served.
I'd love to tell which one, but the bottle went directly to the big recycling bin, and there are limits to what one will do for the details that make up this post.
It was a lovely dry white from Lone Madrone.
The next Vine and Dine will feature a selection from American Vegan Kitchen that Tami was kind enough to let me pick.
Bold Organics Pizza - A Review
I love pizza. So much so that it is really the main obstacle in my becoming fully Vegan.
Non dairy cheese has come a long way, so true, but at least the varieties that one can find here just fall a bit short.
When I spotted the Vegan Bold Organic pies at the local health food store, I knew that it would be an expensive "experiment" ($7.99 on sale) but one I had to participate in all the same. A vegan, organic AND gluten free pizza? How could any one resist, right?
First impression, this pizza is small. I baked it according the the directions, and even left it under the broiler for a few minutes. Out of the oven it looked very pleasing, with that oh so charred cheese film.
With great excitement, I took the first bite.
It was okay, but far from great. Rather doughy, a very pronounced and somewhat overpowering tomato sauce, and not enough cheese to marry those two into an harmonious bless.
Would I buy it again? Probably not. It is however a giant step in the right direction.
Non dairy cheese has come a long way, so true, but at least the varieties that one can find here just fall a bit short.
When I spotted the Vegan Bold Organic pies at the local health food store, I knew that it would be an expensive "experiment" ($7.99 on sale) but one I had to participate in all the same. A vegan, organic AND gluten free pizza? How could any one resist, right?
First impression, this pizza is small. I baked it according the the directions, and even left it under the broiler for a few minutes. Out of the oven it looked very pleasing, with that oh so charred cheese film.
With great excitement, I took the first bite.
It was okay, but far from great. Rather doughy, a very pronounced and somewhat overpowering tomato sauce, and not enough cheese to marry those two into an harmonious bless.
Would I buy it again? Probably not. It is however a giant step in the right direction.
The No Name, No Picture Recipe.
For months now I've been meaning to take back control of the freezer. It is just stuffed.
One easy way to start seemed to just start using some of the many soups, entrees and items that have been living there. So working from the bottom up, the first to go was the two packages of the Vegan "Tuna" Rolls. For someone who does not like overly processed foods, I seem to have an unhealthy attachment to this item. A casserole it was to be.
Fast forward to a trip down the asiles of Trader Joe's, where I picked up the Organic Brown Rice Pasta, Backed Potato Chips, Mushrooms, and... NO mushroom soup. Yikes. But then a can of Organic Split Pea soup caught my eye, and I thought, why not? All I was missing now was the Cheese.
The next day we were at the Health Food Store, and they had just started stocking the Daiya Wedges.
The only one left was the Havarti with Garlic and Jalapeño, so into the cart it went.
A quick taste of the stuff at home confirmed that it was both awesome and would blend well with the other ingredients for the dish.
A half of a red onion, some garlic, and three celery ribs got chopped up along with about eight brown mushrooms, each quartered. These went into a pot where the split pea soup was warming up. A few minutes in there, and the contents of the "Tuna" rolls were added to the mix. The mess was then poured into a big mixing bowl and eight oz. of the undercooked pasta were added as well.
About 2/3 of the grated cheese got to join the party, a few dashes of black peper, a few mixes with the big spoon, and into the lightly greased 8x8 dish it went.
The potato chips (A new bag at this point, as chips do not make it through the night here...) were smashed, and the remaining 1/3 of the cheese mixed in. The crunchy delight went on to cover the casserole, and a few dashed of Parma sealed the deal.
After 45 min in a 350 over, the meal was served, and devoured. It was a winner.
The moral of the story is that sometime you have to think out of the recipe box. And start cleaning those freezers!
Eating in Protugal
I don't speak the language. Add to that that the general assumption in the guide books is that this is not a veggie friendly country, and well, you will understand that I was fully prepared to live on bread alone.
(NOT a bad thing in my book, BTW).
I am here to tell you that there are a good number of veggie and veggie friendly restaurants.
In Lisbon, we dinned at Terra on the first day. Their website is awesome too. Lisbon is a hilly city, and although it looked to be a short walk from the city center, there were lots of stairs and step climbs. All the better to get one ready to chow down!
It's buffet with indoor and outdoor seating. It was a warm and star studded night, and we had some really great food while seated on the patio. Attentive and friendly staff rounds out this lovely place.
Porto in the north is a very different vibe from Lisbon. We had a very nice dinner at Nakite. We were early, by Portuguese standarts, but the food was very good, and the chef quite talented.
Let's skip over the sandwiches and the steamed vegetable plats that made up the rest of the trip and jump straight to our last true veggie meal, and what a winner it was.
Our last full day was in Sintra. Full of windy narrow roads, mansions and above all castles, this place is amazingly beautiful.
We stopped for lunch at Almaca Restaurante Vegetariano. We arrived minutes before closing, but the gracious and warm folks behind the counter assured us it was all right. We got to see and understand what the lunch plates were, placed our order, and sat down to soak in the cool mellow vibe of this place.
First, there was a surprise : garlic bread. Bursting with loads of fresh garlic on toasted whole meal bread, it was really good.
Then came the entrees. There was SO much food, we could have shared.
The partner had the mini potato pies, and there was a side of grain, salad and cooked vegetable. I had a bit, it was wonderful.
I had the tofu on a bed of cooked red cabbage and a side of roasted potatoes.
No kidding, this was the best tofu ever. There were capers and the taste was out of this world good.
We chatted some with the person who turned out to be the owner, and she was so happy we found her restaurant on Happycow!
The restaurant itself is very cute, open, and well appointed.
This meal and experience have to be the best ever, or at least top three, vegetarian dinning I've ever had.
As if there was not enough reason to go visit Sintra, now there is one more.
When in Portugal, do not miss eating here!
We did visit the health food store, which has a number of outlets throughout the country, Celeiro Dieta. There was a fair number of prepared yummy looking food. The branch in Lisbon's city center has a restaurant, but we did not make it there, as they are lunch only.
(NOT a bad thing in my book, BTW).
I am here to tell you that there are a good number of veggie and veggie friendly restaurants.
In Lisbon, we dinned at Terra on the first day. Their website is awesome too. Lisbon is a hilly city, and although it looked to be a short walk from the city center, there were lots of stairs and step climbs. All the better to get one ready to chow down!
It's buffet with indoor and outdoor seating. It was a warm and star studded night, and we had some really great food while seated on the patio. Attentive and friendly staff rounds out this lovely place.
Porto in the north is a very different vibe from Lisbon. We had a very nice dinner at Nakite. We were early, by Portuguese standarts, but the food was very good, and the chef quite talented.
Let's skip over the sandwiches and the steamed vegetable plats that made up the rest of the trip and jump straight to our last true veggie meal, and what a winner it was.
Our last full day was in Sintra. Full of windy narrow roads, mansions and above all castles, this place is amazingly beautiful.
We stopped for lunch at Almaca Restaurante Vegetariano. We arrived minutes before closing, but the gracious and warm folks behind the counter assured us it was all right. We got to see and understand what the lunch plates were, placed our order, and sat down to soak in the cool mellow vibe of this place.
First, there was a surprise : garlic bread. Bursting with loads of fresh garlic on toasted whole meal bread, it was really good.
Then came the entrees. There was SO much food, we could have shared.
The partner had the mini potato pies, and there was a side of grain, salad and cooked vegetable. I had a bit, it was wonderful.
I had the tofu on a bed of cooked red cabbage and a side of roasted potatoes.
No kidding, this was the best tofu ever. There were capers and the taste was out of this world good.
We chatted some with the person who turned out to be the owner, and she was so happy we found her restaurant on Happycow!
The restaurant itself is very cute, open, and well appointed.
This meal and experience have to be the best ever, or at least top three, vegetarian dinning I've ever had.
As if there was not enough reason to go visit Sintra, now there is one more.
When in Portugal, do not miss eating here!
We did visit the health food store, which has a number of outlets throughout the country, Celeiro Dieta. There was a fair number of prepared yummy looking food. The branch in Lisbon's city center has a restaurant, but we did not make it there, as they are lunch only.
Tassajara Cookbook
For years I've been dreaming of spending time at Tassajara. So far it remains just that.
While killing time at the library, I came across this beautiful book, and well, fell in love.
A quick trip to my favorite online store, and mere days later this puppy was in my hands.
This is not a book for the new cook by any means. There are a lot of assumptions made throughout.
If you do get a copy, please be sure to read the forward. Understanding the principles of Zen cooking will help guide one to success with this book.
All five initial recipes were a great success! I meant to only make one or two, but got carried away...
The Kabob is a combination of The Tassajara Marinated Tofu and a Fauxsages from Fatfreevegan.com, along with mushrooms and cherry tomatoes.
Counter clockwise, Tuscan White Bean Salad, Quinoa Caviar, Artichoke-Walnut Spread, and Mexican Tempeh Salad. Simply an awesome meal, with leftovers for days.
While killing time at the library, I came across this beautiful book, and well, fell in love.
A quick trip to my favorite online store, and mere days later this puppy was in my hands.
This is not a book for the new cook by any means. There are a lot of assumptions made throughout.
If you do get a copy, please be sure to read the forward. Understanding the principles of Zen cooking will help guide one to success with this book.
All five initial recipes were a great success! I meant to only make one or two, but got carried away...
Counter clockwise, Tuscan White Bean Salad, Quinoa Caviar, Artichoke-Walnut Spread, and Mexican Tempeh Salad. Simply an awesome meal, with leftovers for days.
Mostly Vegan and almost in Portugal
Vacation!
The fun starts with the love affair we call United Airlines.
But since the blog is about food, I'll leave my rant for another venue.
I had hoped to be blogging about the vegan delights of Lisbon by now, however we have a slight layover in London, so it is off to find the edibles that the Star Alliance Lounge has to tempt one with.
And speaking of United, I just can't help myself, the dairy free vegetarian meal I requested was a cheese panner with a side of milk yogurt. Sigh.
The fun starts with the love affair we call United Airlines.
But since the blog is about food, I'll leave my rant for another venue.
I had hoped to be blogging about the vegan delights of Lisbon by now, however we have a slight layover in London, so it is off to find the edibles that the Star Alliance Lounge has to tempt one with.
And speaking of United, I just can't help myself, the dairy free vegetarian meal I requested was a cheese panner with a side of milk yogurt. Sigh.
St. Patricks Day meal
Things don't always go according to plan.
Case in point, this was going to be a big deal meal. Then the guest of honor was MIA, so there you have it.
Rather than a multi course, all Irish, bread included, I scaled down some and made one "traditional" side and an entree that was heavy on the green.
The Colcannon Puffs from fatfreevegan.com were to die for. Just amazing. Once again, I used the Kale salad mix for the called for vegetable with outstanding results. Although mine did flatten a bit, they were a winner.
The main event was a Spaghetti Squash Casserole, from Peas and Thank You.
Over the years, the Spaghetti Squash and I have had our run ins. I really want to love this veggie, and have attempted many times to find that winner meal. Until now, I was left empty handed.
This is a real simple, yet incredibly yummy creation. The keys to success here are the choices on Marinara Sauce, brand of non-dairy cream cheese, and the cheese for the topping.
Feeling a bit adventurous, I went with making my own cheeses, using recopies from the Ultimate Uncheese Cookbook.
The dish turned out great, satisfying and bursting with flavor and texture.
Plans do change, but that did not stop us from having a wonderful meal.
Case in point, this was going to be a big deal meal. Then the guest of honor was MIA, so there you have it.
Rather than a multi course, all Irish, bread included, I scaled down some and made one "traditional" side and an entree that was heavy on the green.
The Colcannon Puffs from fatfreevegan.com were to die for. Just amazing. Once again, I used the Kale salad mix for the called for vegetable with outstanding results. Although mine did flatten a bit, they were a winner.
The main event was a Spaghetti Squash Casserole, from Peas and Thank You.
Over the years, the Spaghetti Squash and I have had our run ins. I really want to love this veggie, and have attempted many times to find that winner meal. Until now, I was left empty handed.
This is a real simple, yet incredibly yummy creation. The keys to success here are the choices on Marinara Sauce, brand of non-dairy cream cheese, and the cheese for the topping.
Feeling a bit adventurous, I went with making my own cheeses, using recopies from the Ultimate Uncheese Cookbook.
The dish turned out great, satisfying and bursting with flavor and texture.
Plans do change, but that did not stop us from having a wonderful meal.
Comments (1)
Pig Out - Vegan Style
WayFare Foods, the makers of the oh so addictive "We Can't Say It's" line of spreads, sent me a sample of their new product, Pig Out.
Although not the first on the market to have imitation bacon bits, this is an OUTSTANDING new item.
Made of oats rather than soy is a really nice change.
It's crunchy, smoky, salty and so very yummy!
Moments after the picture below was taken, I pigged out and eat the rest of the sample!
(Hope out local health food stores start carrying this pronto)
Although not the first on the market to have imitation bacon bits, this is an OUTSTANDING new item.
Made of oats rather than soy is a really nice change.
It's crunchy, smoky, salty and so very yummy!
Moments after the picture below was taken, I pigged out and eat the rest of the sample!
(Hope out local health food stores start carrying this pronto)
AFR - My new buddy
So, here we are, three months into 2012, and with some major changes going on, my weight has gone up.
(Funny, how when you stop teaching 20+ classes a week and still eat like you are, the muffin tops and the rest of those lovely areas just keep on growing). :)
Appetite for Reduction to the rescue.
First up were a trio of soups. The Arabian Lentil and Rice was the clear winner here.
Knowing that one could not live on soap alone, and that the Bird likes a full meal, I ventured further into the books and came up with this awesome meal : Blackened Tofu, Garlicky Mushrooms and Kale, and some steamed corn. Spicy, and sweet, crunchy and velvety, just a fantastic trio for a Sunday night meal.
I used the Kale Salad mix. So easy and love the added veggies that come with it.
Next time, and there so will be an encore, will double the spice mix for the tofu.
Looking forward to trying more from this great book in the upcoming weekends.
(Funny, how when you stop teaching 20+ classes a week and still eat like you are, the muffin tops and the rest of those lovely areas just keep on growing). :)
Appetite for Reduction to the rescue.
First up were a trio of soups. The Arabian Lentil and Rice was the clear winner here.
Knowing that one could not live on soap alone, and that the Bird likes a full meal, I ventured further into the books and came up with this awesome meal : Blackened Tofu, Garlicky Mushrooms and Kale, and some steamed corn. Spicy, and sweet, crunchy and velvety, just a fantastic trio for a Sunday night meal.
Next time, and there so will be an encore, will double the spice mix for the tofu.
Looking forward to trying more from this great book in the upcoming weekends.