Ben & Jerry’s Vegan Ice Cream Is Out!!

It comes in four flavors!

Here is a link to their website: B & J Website

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New Movie Alert! “Eating You Alive”

“Eating You Alive” the movie will be out sometime this year. No definite date at this time. Until then check out the trailer below.

 

 

 

Vegan Gourmand’s Beefless Stroganoff

Growing up in a non-vegan household in the 70s, my mother would make beef stroganoff. As a kid I really didn’t care too much for it but it was what was for dinner so I ate it. Now, as a Vegan adult somehow I find it to be a comfort food for me. I haven’t had a stroganoff since I was a kid but thought it couldn’t be too hard to replicate a beef stroganoff with all the creamy flavors but as a vegan dish. So here is the recipe I finally came up with and enjoy when I get in the mood for beef stroganoff. It has all the flavor notes and rich creaminess I remember as a kid. Enjoy! Side Note: I know I usually always post images of my recipes but the last time I made this I was soooo excited to have some I completely forgot to take any pictures, sorry….sometimes my stomach overrides my brain.

Ingredients:

1 package (4-5 cups) of your favorite pasta, I use Barilla Rotini (or I like to make garlic or regular mash potatoes and pour the stroganoff over the top)

1/4 cup vegan butter (I use Earth Balance Soy Free)

1 medium sweet onion, diced

3-4 Portobello mushrooms (I have also used Gardein Beefless Tips instead of mushrooms, although you do need to change the process a bit, cooking & browning them separately from all the other ingredients)

3 large garlic cloves, minced

Olive oil or vegan butter for sauteing

1 tablespoon vegan Worcestershire sauce (Just read the ingredients on the bottles at the supermarket to make sure it does not have anchovies in it, some brands do, some don’t. I use the Kroger Brand)

1 12oz tub of vegan sour cream (I use Tofutti Sour Supreme Brand)

2 1/2 cups of vegetable broth (I use organic Vegetable broth)

2 heaping tablespoons of powdered vegan beef style broth seasoning (I use McKay’s vegan special instant broth and seasoning)

2-4 tablespoons of corn starch with water for thickening

Directions:

Start to boil your pasta.

Rinse and clean mushrooms then slice them either in chunks or strips.

Saute the onion and mushrooms together in a little olive oil or vegan butter until onions are translucent and mushrooms have cooked their liquid out.

Add the minced garlic and continue to saute for 1-2 minutes. Remove from heat.

In a medium sauce pan or large skillet add broth and whisk in the powdered vegan beef style broth seasoning then bring to a boil, then lower heat to med-low and add the Worcestershire sauce.

Combine the mushroom mixture into the broth mixture.

In a small bowl or cup mix some water with the corn starch to make a thin slurry. Stir the slurry slowly into broth and then turn the heat back up to a slow boil, stirring constantly. Do this until you get a thicker consistency.

Turn down heat to low and stir in the 1/4 cup vegan butter until incorporated.

Stir in the vegan sour cream until completely incorporated. Do not allow it to boil. Salt and pepper to taste and serve immediately over noodles or mashed potatoes.

 

 

 

 

Vegan 2015 – The film – a must see!

This 24 minute film is a must see! Veganism is gaining in popularity and this short movie is very encouraging! Watch and enjoy!

Veggie Awards 2015 Winners Listed

Veggie award 2015

Greeting everyone,

The 2015 Veggie Awards winners are out. VegNews Magazine takes a reader’s poll to determine the “best of” in the Vegan world.

Now, I will be the first to say that I don’t agree with some of the winners and did not vote for them but many that I did vote for won. I do enjoy seeing what most people think are the winners and a lot of times I see new products and businesses I did not know about. Also as you know there can only be one “winner” so that’s not to say that there are not other great products that were highly liked but were voted just slightly lower. So here they are for 2015.

Winners “of the year” Category

Person of the year: Moby (Richard Melville Hall)

Product of the year: Miyoko’s Creamery

Company of the year: Field Roast

Restaurant of the year: Modern Love Omaha

Cookbook of the year: Teff Love

Book of the year: Living The Farm Sanctuary Life

Comeback of the year: Pamela Anderson

Non-profit of the year: The Gentle Barn

Rookie Activist of the year: Renee King-Sonnen

Innovation of the year: Chickpea Meringue

Politician of the year: Cory Booker

Obsession of the year: Peanut Butter Cups

Now for the Winners of Single Categories 

CHOW Category

Favorite Ice Cream: Coconut Bliss

Favorite Cookie: Enjoy Life

Favorite Chocolate: Endangered Species Chocolate I did a review of Endangered Species Chocolate CLICK HERE

Favorite Milk: Almond

Favorite Milk Brand: Almond Breeze

Favorite Meat: Gardein

Favorite Tofu: Nasoya

Favorite Staple Cheese: Daiya

Favorite Artisanal Cheese: Miyoko’s Creamery

Favorite Energy Bar: Larabar

Favorite Snack Food: Earth Balance Vegan Cheddar Flavored Squares

Favorite Candy: Justin’s Dark Chocolate Peanut Butter cups

Favorite Condiment: Vegenaise

Favorite Fresh Juice: Naked Juice

Favorite Protein Powder: Yuve Vegan Nutritional Shake

STYLE Category

Favorite Hair Care: Aveda

Favorite Makeup: Urban Decay

GO Category

Favorite Fine Dining Restaurant: Candle 79 (New York City)

Favorite Casual Restaurant: Cracias Madre (Los Angeles & San Francisco)

Favorite Vegan Chain Food: Native Foods Cafe (Nationwide)

Favorite Bakery: Sticky Fingers (Washington, DC)

Favorite Online Bakery: Allison’s Gourmet

Favorite Store: Mooshoes (New York & Los Angeles)

Favorite Online Store: Vegan Essentials

Favorite Veg-friendly City: Portland ,OR

Favorite Animal Sanctuary: Farm Sanctuary (New York & California)

PEOPLE & MEDIA Category

Favorite Celebrity: Ellen Degeneres

Favorite Cookbook: Eat Like You Give A Damn

Favorite Website: Happycow.net

Favorite Blog: Oh She Glows I was sure I would win this category, not really. I voted for Oh She Glows.

Favorite Animal Organization: Farm Sanctuary

Favorite Vegan Organization: Physicians Committee For Responsible Medicine (PCRM)

So there you have it the winners for 2015. If you did not take part in the voting this year there is always next year. Just go the the VegNews Magazine website and sign up for their newsletter so you will know when voting starts. They also have a recipe newsletter as well.

Chow for now!

Allie’s Vegan Cafe & Pizzeria – Review

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As I travel the country I try to sample the areas Vegan restaurants and sometimes I find the most outstanding Vegan restaurants, and some times not so outstanding Vegan restaurants. But when I find those outstanding ones I like to tell everyone about them and so it is with Allie’s Vegan Cafe and Pizzeria. Opened March 2015

“Allie’s is a family owned, born out of passion to share delicious, healthy food. The entire menu is vegan, locally sourced and organic whenever possible, with many gluten free options.”

All cheeses are made in house.

“Cheeses are made by hand in small batches. This yields a firm cheese that can be grated and melted onto pizzas.”

The plant-based meats are Gardein brand. The Ranch & Caesar dressings are also made in house and soon the ranch will be bottled for sale due to the demand.

Allie’s to my knowledge is the first Vegan Restaurant in Spokane Washington! Congratulations, this town really needed some Vegan options. Spokane is a large hunting hub for the northwest. Allie’s had a lot of bests for me. Best vegan pizza, Best vegan sausage gravy and best chocolate chip cookies.

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How did I find Allie’s? Well, the story goes like this: It was dinner time as I drove into the town of Spokane. And, so I did what any self respecting Vegan does when they are hungry and in a unfamiliar city, I Goggled “Vegan restaurant in Spokane Wa”. I was not really expecting much to come up because I had been there before and had not found any Vegan restaurants. But to my stomach’s wonderful surprise I saw a listing for Vegan pizza. It was not only a listing but a listing with 5 stars from 19 reviews, you hardly ever see that! This led me to quickly go to Allie’s Pizza on Yelp and look them up, finding a average of 4.5 stars from it’s 31 reviews.

The Pizza / Food

So of course I quickly called in an order for a half Italian “sausage” and half BBQ “chicken” pizza. 15 minutes later I was sitting down eating one of, if not the best Vegan pizza I have ever eaten. And I have eaten a few Vegan pizzas in my life. It struck me soon after I had devoured the pizza that I should have snapped a quick picture of the pizza, but it was too late. (Check out the food photos on Yelp)

The crust on this pizza was wonderfully, thin but not too thin, golden and delicious, a quality product.

“Dough is made daily and allowed to cold ferment for two days for best flavor and texture. Hand tossed then baked in a brick oven”

The sausage was so close to the real thing that if I did not know it was Vegan I would swear it was the real thing. The BBQ “Chicken” pizza had a smokey sweet BBQ sauce on it and the Gardein chicken was warm & tender. And for all of you who want a gluten free pizza they have that also. I will have to get back soon to try all their other Pizzas they offer like the Mac & Cheese pizza and Thai pizza along with a few others.

They also offer salads & bread sticks. Beverages include, fresh organic juices, lemonade & iced tea as well as espresso using almond, soy, hemp, coconut and rice milks. They also offers local craft beer on tap as well as wine. Oh! And don’t forget the desserts! Homemade cheesecakes & fresh baked cookies. The chocolate chip cookies are to die for! I must say that they are the best tasting vegan chocolate chip cookie I have ever eat’in.

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Sunday Brunch

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On Sundays between 10 AM & 3 PM they only offer a brunch menu. I went back two days later on my way back home and ate brunch there.

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We had the fried “chicken” with sausage gravy accompanied by rosemary potatoes.

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Pumpkin Pancakes topped with a fruit compote and whipped “cream” accompanied by tofu scramble. (not shown)

The food again was very good. The sausage gravy was so naughty good! Yes.. I said naughty.

The Cafe

The cafe is located at 4803 N Nevada Street in Spokane Wa. 509-321-7090

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                                                                                        Atania Gilmore

Atania Gilmore is the owner of Allie’s. As Atania and I talked she explained her passion for healthy vegan food and her hopefulness of helping people become more educated and healthy eating and living a vegan lifestyle. She also talked about the benefit to the earth and animals.

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She even has a small book store on one wall of the restaurant where she sells vegan cookbooks and books on health.

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The main seating area is bright and inviting with wooden floors and local art that is for sale displayed on the walls.

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So if you are ever in Spokane Washington and need to fill your stomach with some great vegan food, stop in and say hello to Atania and family. They will take good care of you and your taste buds will thank you.

Meet The Healthy Voyager: Carolyn Scott-Hamilton

Greetings! I want to introduce to you; Carolyn Scott-Hamilton, The Healthy Voyager. Here is a quote from her own “About” page from her website.

Award winning healthy, special diet and green living and travel expert, cookbook author, media spokesperson, holistic nutritionist, vegan chef and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle as well as special diet cooking and nutrition. With a highly acclaimed cookbook and travel show to her credit, Carolyn has traveled the world for her show, site and brand as well as to offer her services as a health and nutrition expert, recipe developer, writer, speaker, consultant and media spokesperson. She is frequently quoted in national media and regularly appears on television and radio programs sharing healthy recipes, travel tips and all things healthy, green and happy living. Additionally, she works in both English and Spanish as she is bilingual being of Colombian decent.

She has many online sites, here are the ones I found. YouTube: Healthy Voyager TV, The Health Voyager Websites: carolynscotthamilton.comhealthyvoyager.com

She has a lot of information for you to look through and watch about health, food, travel, recipes and more. So much that I could not possibly list them all here. She is also on ALL the social media Facebook, Youtube, Twitter, Instagram, Google+, Pinterest, Linkedin, Flickr and more.

I was introduced to her through the “Healthy Voyager Travel Show“. I was looking for vegan places to eat while on vacation in Portland Oregon. Click here to watch that video. In here travel series videos she travels to cities all across America and visits restaurants and vegan establishments giving us the lowdown on these cities, what to see, what to visit and most importantly were to eat. The videos are short but are packed with great information.

Check out her travel videos! In the top left corner of this video is a drop down menu of more of her travel videos

I hope you find The Healthy Voyager as fun and informative as I have. There is a lot of great information and fun to be had. So get to click’in and enjoy your travels with Carolyn Scott-Hamilton!

Plant Pure Nation is a new documentary movie from the makers of the movie Forks Over Knives.

There is an exciting new film out called Plant Pure Nation from the makers of the acclaimed life changing movie Forks Over Knives With Dr. T. Colin Campbell Co-Author of The China Study.

Here are some quotes from the Plant Pure Nation Website about the film.

“The documentary film PlantPure Nation tells the story of three people on a quest to spread the message of one of the most important health breakthroughs of all time. After renowned nutritional scientist and bestselling author T. Colin Campbell gives a stirring speech on the floor of the Kentucky House of Representatives, his son, Nelson, and Kentucky State Representative Tom Riner work together to propose a pilot program documenting the health benefits of a plant-based diet. Once the legislation goes into Committee, agribusiness lobbyists kill the plan. Undeterred, Nelson decides to try his own pilot project in his hometown of Mebane, North Carolina.” 

“The filmmakers hope to use PlantPure Nation to create broad grassroots movement.  They are spearheading the formation of Plant Pure Pods in cities and towns across N. America. Members of these groups will help to plant seeds of change around the message plant-based nutrition in their communities. One tool they will use in this effort will be the same 10-day Jumpstart program featured in the film, to give people the experience of a whole food, plant-based diet.”“The PlantPure Nation movement has already begun!  The film team embarked on a successful preview screening tour in 23 cities across the United States and Canada to discuss an advance cut of the film with audiences in April, May and June.  Then they held the PlantPure Nation World Premiere at the ArcLight Hollywood on June 25th for an enthusiastic audience of 400 attendees.

“PlantPure Nation was filmed across the USA and features Steve Forbes, Jr. (Editor-in-Chief Forbes Magazine,) Dr. T. Colin Campbell (Co-Author, The China Study,) Dr. Neal Barnard (Founder and President, Physicians Committee for Responsible Medicine,) Dr. Michael Greger, (Director of Public Health and Animal Agriculture, Humane Society of the United States) leading the list of world-renowned experts, doctors and authors who speak on the topic. The Production team includes Director Nelson Campbell and Producer John Corry & Writer Lee Fulkerson from the acclaimed documentary film Forks Over Knives. PlantPure Nation, however, is not a sequel to Forks Over Knives.”

A new social movement is being launched through groups called PlantPure Pods. Members of Pods will work together to promote the message of plant-based nutrition in their communities. What is a PlantPure Pod? Its easy to get involved.

A life Connected Video – Want to change the world?

I saw this 12 minute video and had to share it with you all.

This is a GREAT video to share on Facebook or just with friends and family in general.

As a matter of fact this is the best video I have ever seen on the subject that is made for sharing with non Vegans.

It explains in a very positive and convincing way the great benefits of a Vegan life style to people, the planet, and the animals.

Vegan Gourmand’s Smoked Vegan Brisket Recipe

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So summer has just started and we are all thinking about those picnics and BBQs we will be attending. You now too can have a smoked Vegan BBQ’d Brisket Sandwich without the unhealthy side effects and be satisfied in your belly and in your conscience. It is so good I think it will even fool those meat eaters. I have been working on this recipe for about three weeks now and I think its ready to share with you, so here you go.  Enjoy!

Wet Ingredients For Brisket

¼ cup Bragg’s Liquid Aminos

¼ cup Sweet Baby Ray’s Hickory & Brown sugar BBQ sauce

½ cup water

2 TBS Vegetable oil

½ cup of Cannellini beans rinsed

1 TBS dark brown sugar

1 TBS tomato paste

Dry Ingredients For Brisket

1 ¼ cup Wheat Gluten

1 tsp fresh ground black pepper

Brisket Dry Rub

1/8 cup Chili powder

1/8 cup granulated garlic

1/8 cup granulated onion

1/8 cup smoked paprika (regular will work if you don’t have the smoked kind)

¼ cup packed dark brown sugar

1 tsp cumin

1 tsp black pepper

Preparation

Preheat oven to 325 F

Mix together all the Ingredients for the dry rub and set aside. This makes enough rub for about five briskets.

Mash the bean up with a fork in a separate bowl and add them to all the remaining wet Ingredients, whisk together well, making sure there are no large chunks of beans left.

Wet In 2-2

Mix together dry Ingredients.

Dry Ing-2

Combine wet and dry Ingredients together. Knead the dough for about 1 minute. I use my hands.

Dough

Shape and form the dough into the shape of a brisket with a thickness of about ¾ of an inch, it will thicken as it cooks.

Sprinkle some rub out onto a plate completely covering the bottom of the plate with the rub.

 Rub 1-2

Put the brisket face down on the plate and push lightly to be sure that the rub covers the brisket.

Rub 2-2

Sprinkle the rub over the top of the brisket to cover the surface of the brisket, knock off any excess rub.

Rub 3-2

Wrap the brisket tightly in aluminum foil sealing the ends.

Wrap 1-2

Place wrapped brisket on a cookie sheet and bake at 325 F for 35 minutes then turn over and bake an additional 40 minutes.

Wrap 4-2

Remove from oven and unwrap from foil, put directly into a smoker and smoke with apple wood.

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Smoke for a minimum of 60 minutes for light smoky flavor and 90 minutes for medium smoky flavor

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Remove from the smoker re-wrap in aluminum foil and let cool slightly about 20 min, unwrap and slice thin or re-wrap in aluminum foil and refrigerate overnight then slice thin the next day.

Sliced Brisket-2Sandwich 4

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