Muffin Top Cookie Recipe

Have you ever been eating a muffin and just lifted the top of the muffin off and ate it? Well these muffin top cookies are a healthy alternative to those high fat, high calorie, and cholesterol laden ones, you can buy at the store.

1 ripe banana

1 cup vanilla almond milk

3/4 cup granulated sugar or substitute 1/4 to 1/2 cup Agave or another natural sweetener. See note below.

1 teaspoon natural vanilla exstract

1 teaspoon apple cider vinegar

1 cup rolled oats

1 cup whole wheat pastry flour (I use Bob’s Red Mill)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup shredded coconut or toasted coconut

1/2 cup dried cranberries

1/2 cup vegan chocolate chips

1. Preheat oven to 350 deg. F

2. Mash the banana well with a masher or a fork then mix the banana, milk, sugar, vanilla and vinegar in a small bowl until combined well.

3. In a separate bowl, mix oats, flour, baking soda, baking powder, salt and coconut then mix in cranberries and chocolate.

4. Add wet mixture to dry ingredients, the mixture will be a bit runny, that’s ok this is how it should be, as it sits it will thicken and you will want to re-stir it.

5. Put large tablespoon amounts onto a baking sheet, about 3 inches around and about 4 to 6 per sheet, preferably on a non-stick baking sheet. If you don’t have a non-stick baking sheet then oil the baking sheet a bit beforehand.

6. Bake for about 13 to 15 min. or until golden brown.

7. Let cool for 5 minutes. Enjoy!

Yield: 12

NOTE: You can substitute 1/4 to 1/2 cup Agave or another natural sweetener for the sugar but if you use a liquid sweetener like Agave you will have to cut the liquid (Almond milk) down a bit. Play around with it and have fun.

Photo Credits DelPozzi Photography

Recipe adapted from “The China Study Cookbook“

Vegan Gourmand’s Thai Spicy Eggplant

I just love this dish. If the Thai restaurant has it on the menu, I am ordering it, that is unless they can’t make it vegan. I am still in the process of tweaking this recipe a bit but I thought I would share it anyway. Its really good the way it is, I just prefer it a bit sweeter and thicker. Please tell me what you think and if you tweaked it in any way, please share.

Sauce
3 cups vegetable broth
6 tablespoons low sodium soy sauce
4 tablespoons brown sugar (packed)
2 tablespoons Vegan Worcestershire sauce
4 teaspoons Corn starch
1 tablespoon Hoisin sauce
Stir Fry
4 tablespoons minced green onion
3 tablespoons minced garlic
3 tablespoons minced ginger
2 teaspoons garlic chili sauce
1 Tablespoon oil for frying (I use coconut or peanut oil)
Vegetables
1 head broccoli florets par boiled
2 each Carrot, Sliced in thin rounds par boiled
8-10 each Thai basil whole leaves
3 each Thai eggplant sliced at a diagonal and salted
sesame oil for sprinkling on eggplant
sea Salt for sprinkling on eggplant

1. In a large bowl mix together all the sauce ingredients and set aside.

2. Chop eggplant onto 1″ slices, generously sprinkle with sesame oil and sea salt and broil for 8-10 minutes on each side.

3. In a hot wok stir fry the stir fry ingredients together for about a minute then add broiled eggplant stir to cover eggplant.

4. Immediately add sauce mixture and cook on a med high heat for 15 or so minutes until it reached a think consistency

5. Add vegetables & Thai basil. (if adding fried tofu add it at this point also)

6. Stir and cook an additional 2- 3 minutes then serve immediately.

Servings: 8

Green Vibrance by Vibrant Health – Green Whole Food Powder Review

Some times it’s hard to get your greens and especially the green and other super foods in your diet. I know because I struggle with this. Well I have found something that works well  for me and I would like to share it with you. Its called Green Vibrance by Vibrant Health. Now I am not a supplement advocate, I believe in getting your nutrition from whole foods as much as possible but I am truly impressed with this product and the company who makes it.

Green Vibrance by Vibrant Health is a whole food green powder that can be added to smoothies, juice or water. (Vegan & gluten free)

I use this product every morning in my smoothie to get that extra green boost in my diet.

This product is made by the company Vibrant Health who in my opinion is a stand up company with their focus on consumer health.

They have a video library on their website that you can go to and watch videos about their products, as well as a message from the president, Ted Parker who goes over some of the companies history, ideals, mission, philosophy, 14 guiding principles and practices. There is also a video by Mark Timon, the companies Certified Clinical Nutritionalist who is also the Founder and Formulator for Vibrant Health who goes over in detail the ingredients found in Green Vibrance.

I just love their creed, from their website: “Our Creed  Truth. Trust. Transparency.

“You have our respect. You are the person we serve. You deserve to know precisely what is in each dietary supplement you buy. That is why you will find NO misleading proprietary blends in any Vibrant Health product. We’ve used full disclosure labeling since 1976, and always will. It’s your right to know!”

One of the things I have found most impressive is that they continue to build on a great product. As health science changes so does their formula for their product. They put a version number on each bottle of Green Vibrance and as of the date of this post they are at version 12.0.

Here is their practice stated on their website: “Our Practice  Formula Obsolescense

“The relentless pursuit of knowledge results in new discoveries in biochemistry, clinical nutrition, agriculture and botanical medicine. It makes nutritional science a dynamic field. What we know today, or think we know, can become obsolete tomorrow. Plant science and organic chemistry have also brought us a legion of new biologically active substances that can be put to work supporting optimal health. This ever-changing milieu of science and evolving raw materials feeds the formulation of dietary supplements. We dare not presume that any dietary supplement designed today will remain the best into an endless future. For that reason, every Vibrant Health product is expected to change as new discoveries in science come to light, and as new raw materials become available. Vibrant Health products are dynamic, designed to stay at the forefront of nutritional science. They are dynamic by design.”

Each 12 gram scoop provides 71 (version 10.3) or 73 (version 12.0) certified organic concentrated foods and extracts plus 25 billion probiotics from 12 strains supporting the 4 foundations of health; Nutrition, Digestion, Circulation & Immunity.

They also have a Blog that answers health questions related to their products.

If you have been looking for a green powder that covers the rainbow of nutrients then check out Green Vibrance manufactured & distributed by Vibrant Health located in Canaan, CT USA

It puts a whole new meaning to the phrase “Go Green”

Vegan Gourmand On Facebook

I know I have some readers that enjoy the interaction of Facebook and so I have decided to re-post this blog for some of the newer followers that might want to also follow me on Facebook.

If you would like to see more frequently updated information and have a more interactive & personal experience with me then please check out my Facebook page.

http://www.facebook.com/VeganGourmand

Vegsfest 2013 – Seattle March 23rd & 24th

Vegfest 2013 is quickly coming upon us. Its March 23rd & 24th. (10am -6pm) I attend every year. It is informative and you have a chance to taste the new foods that are hitting the market, sometimes before they are in the stores. There are also free giveaways and many classes you can attend. And much more!

Held at the Seattle Center’s Exhibition Hall (10am – 6pm)
Adults – $8, Kids 12 and under – Free
Tickets available at the door.

Here is their description from the Vegfest website:

“At our annual healthy vegetarian food festival you can:

• Taste free food samples, over 500 different kinds to try;
• See cooking demonstrations by chefs from all over the country;
• Hear the latest information on nutrition from our medical doctors;
   
• Receive free health checks, including cholesterol, blood pressure, and glucose tests and even artery scans. Limited availability – first come first served.
   
• Join Vegetarians of Washington at Vegfest to receive a free deluxe tote bag filled with free food and coupons.
• Choose from a huge selection of books;
• Buy our latest book, Say No to Meat! The 411 on Ditching Meat and Going Veg; our updated guide book, Vegetarian Pacific Northwest; our new cookbook, The Veg-Feasting Cookbook, and The Vegetarian Solution, your answer to cancer, heart disease, global warming and more. Current and renewing members are able to buy these books at an extra special discount at any Vegetarians of Washington event. Visit our membership table at Vegfest to learn more.

Many people recognize the health and other benefits of vegetarian food choices, but they are not sure what to eat, what to buy and how to cook it. This festival provides all the support that people need, and it’s fun too. With free health screenings, books and lots of food, there’s something for everyone. There’s even a special kids section where kids can learn about healthy food while having fun, with clowns, face painting and more.”

See Ya there!!

New Book Alert – Plum Bistro Cookbook

It seems that this month has been the month for new book release dates so here I am again sending out a new book alert, the 3rd one this month.

I am not complaining, its a great problem to have, so here you go.

If you live in or around the Seattle area and have had the pleasure of dinning at the Plum Bistro you will be excited about the publishing of their first cookbook appropriately titled “Plum: Gratifying Vegan Dishes From Seattle’s Plum Bistro” You may pre-order it from Amazon.com. I have already pre-ordered my copy. If the cookbook is half as good as their food, it is sure to be a great cookbook! Book releases April 23rd 2013

Here is the Book Description from Amazon.com:

“Plum Bistro, Seattle’s wildly popular vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. Sure to please both vegans and meat-eaters, this cookbook features Plum’s flavorful, comforting dishes for brunch, soups, salads, entrées, desserts, and more. This photo-filled book features 60 recipes, including Pesto Plum Pizza, Good Old-Fashioned French Toast, Barbecue Oyster-Mushroom Sliders, Fresh Blueberry Shortcake, homemade vegan pasta, and more. Bring home delicious vegan cuisine with the Plum cookbook!”

Book releases April 23rd 2013

You may pre-order it from Amazon.com

New Book Alert – Whole: Rethinking the Science of Nutrition by T. Colin Campbell

Dr. T Colin Campbell, PHD has changed the way we think about how food affects our health with his book The China Study. And now he will be publishing his newest book, Whole: Rethinking the Science of Nutrition. Whole picks up where the China Study left off.

(Release date May 7th 2013)

Here is the book description from Amazon.com:

“It seemed to be the eternal question: What should we eat to optimize our nutrition and our health? In 2005, T. Colin Campbell’s The China Study answered this question definitively. Backed by the most extensive study of nutrition ever conducted and bolstered by dozens of additional studies and cases, The China Study gave us a simple but powerful answer: Eat a diet based on whole, plant-based food, and dramatically reduce your risk of a broad spectrum of diseases, including heart disease, obesity, diabetes, and cancer.

Whole picks up where The China Study left off. The China Study revealed what we should eat and provided the powerful empirical support for this answer. Whole answers the question of why. Why does a whole-food, plant-based diet provide optimal nutrition? Whole demonstrates how far the scientific reductionism of the nutrition orthodoxy has gotten offtrack and reveals the elegant wonders of the true holistic workings of nutrition, from the cellular level to the operation of the entire organism. Whole is a marvelous journey through cutting-edge thinking on nutrition, led by one of the masters of the science.” 

You can pre order it now from Amazon.com

New Book Alert – The China Study Cookbook by LeAnne Campbell

The ground breaking work done by Dr. T.Colin Campbell, PHD found in his book The China Study has made a huge change, to say the least  in the way we look at how food affects our health. And now his wife LeAnne has created The China Study Cookbook (Release May 7th 2013)

Here is the book description from Amazon.com:

“The China Study, with 850,000 copies sold, has been hailed as one of the most important health and nutrition books ever published. It revealed that the traditional Western diet has led to our modern health crisis and the widespread growth of obesity, diabetes, heart disease, and cancer. Based on the most comprehensive nutrition study ever conducted, the book reveals that a plant-based diet leads to optimal health with the power to halt or reverse many diseases.

The China Study Cookbook takes these scientific findings and puts them to action. Written by LeAnne Campbell, daughter of The China Study author T. Colin Campbell, PhD, and mother of two hungry teenagers, The China Study Cookbook features delicious, easily prepared plant-based recipes with no added fat and minimal sugar and salt that promote optimal health.

From her Breakfast Home-Fry Hash and Fabulous Sweet Potato Enchiladas to No-Bake Peanut Butter Bars and Cheese(less) Cake, all of LeAnne’s recipes follow three important principles:

1. Optimal nutrition is based on eating food rather than nutrient supplements
2. The closer that foods are to their native states—prepared with minimal cooking, salting, and processing—the greater the long-term health benefits of eating them
3. It is best to choose locally and organically grown produce whenever possible

Filled with helpful tips on substitutions, keeping foods nutrient-rich, and transitioning to a plant-based diet, The China Study Cookbook shows how to transform individual health and the health of the entire family.”

You can pre order it now from Amazon.com

Eating Vegan At Red Robin, Yummm

My family and I don’t eat at Red Robin much but every once in a while we get Jones’in  for a burger & frys. So we head off to our local Red Robin Restaurant. Now you might be thinking as I was, “What am I going to order at Red Robin that is vegan besides one of their salads with 90% of the ingredients left off which would be OK but I am not going to pay $10.50 for one of their salads and just get a plate of lettuce if you know what I mean.

So I have done the homework for you and I am going to share with you some of the items on the menu that you can tweek to end up with a great tasting vegan meal at Red Robin. I am sure that this is not all the things that can be Veganized at the Robin but these are the items that we order.

First off burger number one: (You could do this with any of their burgers with a little creativity.)  I like their Whiskey River Burger. This is how I order it. “Substitute a Boca pattie (yes, it is the vegan one I asked) for the beef pattie, no cheese, no mayo on a whole wheat bun cut in half with a side of BBQ sauce.” I need the BBQ sauce because without the cheese & mayo the burger can be a bit dry but not bad., plus I am a big sauce fan. You can also sub a salad for the frys at no extra charge.

Burger number two: The Banzai Burger I order it like this: “Substitute a Boca pattie for the beef pattie, no cheese, no mayo on a whole wheat bun cut in half with a side of teriyaki sauce.” again I need the side of teriyaki to keep the burger moist in the absents of the cheese and mayo.

Those are the two burgers that we order when we go to Red Robin. You could do this same thing with any of their burgers.

Now for the salad I like to get there. Its their “Whiskey River Chicken Salad” This is how I order it. “No Chicken, no cheese, no dressing and extra BBQ sauce. (I use the BBQ sauce for the salad dressing) This salad is very good this way.

I enjoy Red Robin because they are so accommodating with making any of their food vegan for you if possible. They have gone out of their way to be sure its the way I ordered it.

So the next time you are wanting a burger don’t hesitate to roll into your local Red Robin and have it your way. Oh.. ya…, that’s another burger place isn’t it?

Vegan Gourmand’s Panang Curry Recipe

Here is a Panang curry recipe that rivals the ones you can order at your favorite Thai restaurant.

Enjoy!!

Makes 4 servings

Ingredients

• 1 ½ tablespoons coconut oil
• ½ cup finely chopped shallots
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• ¼ cup plus 1/8 cup creamy peanut butter
• 2 teaspoons turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Thai red curry paste
• 1 ½ cups water
• 1 (14-ounce) can coconut milk
• 1 ½ teaspoons lime zest
• 2 tablespoons brown sugar
• 2 teaspoons sea salt
• 1/2 (14-ounce) package extra firm tofu, drained and cut into 1-inch wide x 1/4 inch thick pieces, fry in coconut oil until browned.
• 1 sweet potato, peeled and cut into ½ -inch cubes
• 1 to 2 cups Cauliflower (par boiled)
• 1 bunch kale, cut or torn into bite-size pieces
• 2 sprigs of Thai basil cut in thirds

Process

Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined. Add tofu, Thai basil, cauliflower, sweet potato, and kale, and bring to a boil stirring frequently.  Let simmer, uncovered for about 20 minutes or until sweet potatoes are cooked through. Adjust the seasoning to taste. Serve over Jasmine rice.