Pumpkin Pie Smoothie: Dessert in a glass

Smoothie Basics
The weather's growing colder, and I know it's more seasonally appropriate to write about warming libations like tea, coffee and cocoa. But the fact is, regardless of the temperature, when my tummy starts to rumble– usually around 10 a.m.– I crave a nice, tall smoothie. Besides their sweet, creamy flavor, I also love the fact that you can toss in all kinds of healthful goodies into smoothies to further boost their nutritional power– like ground flax seeds, green powder, and/or probiotic powder. I also usually add 1/2 scoop of vanilla vegan protein powder to my smoothies; it makes them creamier [read: more decadent!] and provides me with an extra shot of protein. You can also supplement most fruit-based smoothies with about 1 cup of fresh greens, like spinach or lettuce. Believe it or not, you cannot taste them, since the bolder fruit flavors overpower the greens' subtle sweetness [Really. Truly!].

When you think of smoothies, the usual suspects come to mind: strawberry, banana-peanut butter, chocolate, blueberry, etc. Yesterday, I spied 1/2 cup of leftover pumpkin puree in my 'fridge and decided to do a deconstructed pumpkin pie, smoothie, sans crust. [Want the crust effect? Toss in a few vegan graham crackers.] Besides being seasonal, this smoothie is seriously addictive and now holds a permanent spot in my daily smoothie rotation.

Pumpkin-Pie Smoothie

• 1/2 cup unsweetened pumpkin puree
• 1/2 frozen ripe banana, chopped
• 6 oz non-dairy milk [I used a small carton of So Delicious Vanilla Coconut Milk. You can also use plain or vanilla non-dairy yogurt]
• Sprinkle of ground flax seeds [Optional, but great way to add omega 3s]
• 1/2 tsp cinnamon 
• Healthy pinch of nutmeg
• 1/4 tsp vanilla
• 1/2 scoop of your favorite vegan vanilla protein powder [to add creaminess and protein]
• Your favorite sweetener [eg, stevia, sugar, maple syrup, agave nectar] to taste
• Optional additions: Ground flax seeds, green powder, probiotic powder, etc

Serves 1

Whiz everything in a blender until smooth.

Beans, beans, they're good for your heart – and your wallet

The 80-20 Ratio
In terms of maintaing a healthy diet – and in maintaining equilibrium in most things in life – I'm all about the 80-20 ratio. Generally speaking, I aim for 80% healthy foods and 20% hedonistic. Some weeks are better than others. Sometimes without even trying, I can nosh 99.99% healthily for weeks on end. Other times, when I answer the call of the wild vegan cupcake with reckless abandon, the odds swing in the other direction. But on the whole, I would say that 80-20 is how my daily diet levels off.

We Americans are socialized to think in extremes. This said, I am sure a knee-jerk, visceral reaction to the  terms "healthy" and "hedonistic" is that they are mutually exclusive. Au contraire, organic pear! Healthy can and should be hedonistic. Plus, what could be more self-indulgent than flooding your body with phytochemicals, vitamin, minerals and fiber, all tied together via a tasty recipe?

Easy Black Bean Salad
Case in point this easy, Southwest-inspired black bean salad. Besides infusing the beans and produce with a decadent creaminess, the avocado also adds 20 nutrients, including cancer-fighting lignans, and pretty specks of celadon. Like most of the recipes I share, this black bean salad is versatile. You can eat it as-is, room temperature, as a side – or use it as burrito filling, tortilla chip dip, Southwestern soup base or green salad topping. It's also flexible in that you can add virtually any flavor-compatible ingredients and spices. You can also omit ingredients without anyone noticing. Plus, as a special added bonus, the spectrum of colors in this rainbow salad positively vibrate, contrasting against the glistening black beans. Serve it on a white plate for extra visual pop.

Bean Counting: Whether you are vegan, vegetarian or a die-hard omnivore, beans are, without question, the ultimate frugal protein. I eat a lot of beans and admittedly lean on canned beans when I am busy. But when I have time, I cook dried beans [which I find meditative] and freeze them in 1-2 cup portions in Ziplock bags. The bean counters tell me this can add up to saving about 34 cents per cup of beans. If you're a big bean eater, that adds up to a lot over the course of a year. Cooking beans with a pressure cooker would only increase the savings. Although I don't own one, for space and simplicity reasons, I am sure this appliance that would quickly pay for itself.

Last night's dinner: Black Bean Salad over baby spinach, clementines and steamed broccoli, livened up with Susan's Hidden Cashew Ranch Dressing [to which I added a fiery glop of harissa]

Easy Black Bean Salad

• 1 1/2 cups cooked black beans [or 1 can, drained and rinsed]
• 1 mango, diced
• One ripe avocado, diced
• 1/2 jalapeño pepper, minced [more or less, to taste]
• 5-6 green onions, sliced, including greens
• 1 cup of corn [Frozen is fine]
• 2 tomatoes
• 1/2 cup fresh cilantro, chopped
• Juice of one lime
• Salt and pepper, to taste
• Optional additions [About 1/2 cup each]: Fresh or roasted green, yellow, orange or red peppers, shredded carrots, diced jicama, diced pineapple. 
• You can also season with your favorite Southwestern spices and smoked salt, to taste [eg, cumin, chile powder, coriander, turmeric]

Serves 6-8

Toss everything gently in a large bowl. Cover and refrigerate. Allow flavors to marinate for at least two hours before serving, or ideally overnight.

Last Saturday, I met JL of JL Goes Vegan for a girls' night out nosh. She came down to Philly for work and was dying to try Vedge.  Of course, she didn't exactly have to wring my arm to join her; I had been to Vedge's press opening in November and was anxious to return for a full-on meal. Unlike most vegetarian restaurants, vegetables take center stage at Vedge [hence its name], with proteins playing a minor, supporting role.

Crispy Cauliflower with Kimchee Crema and Black Vinegar

Uber-chef Rich Landau is known for juxtaposing surprising, often unusual ingredients to create a party on your palate. Forget the Food Network and Bon Appetit: I keep on on new food trends thanks only to Rich. Case in point: Crispy Cauliflower with Kimchee Crema and Black Vinegar. Rich can tease out qualities in vegetables that you never knew existed; this almost didn't taste like cauliflower, but rather something earthier and more decadent and chewier. Who knew this was possible?

Steak-Spice Seared Tofu with Chanterelles, Kabocha, Madeira and Walnut Picada

I do love my protein, so I could not resist ordering the Steak-Spice Seared Tofu with Chanterelles, Kabocha, Madeira and Walnut Picada. Talk about yin and yang. The crispy, masculine tofu crust contrasted nicely with the lighter, sweeter chanterelles and kobacha squash.

Spice-Cured Little Carrots with White Bean Sauerkraut Puree and Rye Toast Points

JL wisely ordered the Spice-Cured Little Carrots with White Bean Sauerkraut Puree and Rye Toast Points. The presentation on the wooden board was so attractive that we didn't want to disturb it – for about 2 seconds. This dish had a distinct Alsatian feel, with the carrots' inherent sweetness playing off the slightly sour bean dip and hearty rye bread. Although it looks small, it was surprisingly filling.

Roasted Maitake with Creamy Celery Root with Seared Turnip, Truffle and Red Wine

Rich was disappointed that JL and I had not ordered one of his favorite dishes, the Roasted Maitake with Creamy Celery Root with Seared Turnip, Truffle and Red Wine, so he kindly brought out a plate gratis. Thank goodness he did: not trying this would have been an egregious error! This plate is a meat-n-potato lover's dream: a meaty Maitake mushroom perched upon a caramelized turnip, surrounded by  a lovely, complex red-wine reduction sauce. The celery root puree was a nice alternative to mashed potatoes.

Fresh Hearts of Palm Garbanzo Crepe with Curried Golden Lentils and Green Harissa

As usual, I was craving some carbs, and the Fresh Hearts of Palm Garbanzo Crepe with Curried Golden Lentils and Green Harissa did the job – in a healthy way. This straightforward, fun take on a dosa was quite filling.

Shaved Brussels Sprouts with Smoky Mustard Sauce

We both ordered a side from the Dirt List, Vedge's ever-changing list of sides prepared from local, seasonal produce. JL chose the Shaved Brussels Sprouts with Smoky Mustard Sauce. The shaved preparation combined with the sauce made this pungent winter veggie surprisingly light.

Sunchokes with Harissa Dip

Grilled Seitan with Black Lentils and Mushrooms, Creamy Horseradish and Kohlrabi

Cheesecake with Meyer Lemon Marmalade, Clementine Juice and Blood Orange Suprèmes

Amazingly, after all those courses, we managed to save some room for dessert. I am a huge fan of Kate Jacoby's cheesecakes, so I could not wait to try her Cheesecake with Meyer Lemon Marmalade, Clementine Juice and Blood Orange Suprèmes. It was decadent yet light, complex yet simple. I particularly love the taste of citrus in the winter; it reminds me that spring is coming and that it's sunny and warm somewhere.

Sticky Toffee Pudding with Vanilla-Bourbon Ice Cream

JL went for the Sticky Toffee Pudding with Vanilla-Bourbon Ice Cream. It was as luscious as it looked. Earthy and very British.

JL and me

JL and I lingered over our dinner for several hours, talking, laughing and sharing. Vedge is that kind of place. I love the fact that, with the small plates menu, you can spend a lot or a little, depending on your appetite and your budget.  Since poor JL did not have access to a 'fridge, I won the prize and got to take home the rather substantial doggy bag.

In my "clear out my pantry" crumble, I used a combination of bagged organic gala apples, and the remnants of bags of frozen blueberries, raspberries and strawberries.

Crumbles are so easy to throw together; I don't know why I don't make them more often. Besides being a tasty way to work more fruit into your diet, especially during these long winter months, they are also quite forgiving: crumbles taste just as comforting whether you use fresh fruit, frozen, or a combination. They lend themselves beautifully to improvisation, and with the exception of some sugar and Earth Balance, fruit crumbles can be relatively healthy. They are perfect for lazy cooks and the recipe-phobic, as well as novice and anarchistic bakers.
My issue with most crumbles is that the usual grease-laden toppings tend to detract from the pure, fresh flavors of the fruit. I was shocked to note that most crumble recipes call for a 1/2 cup of butter or margarine! In this modular recipe, I reduced the fat to just 2 T of Earth Balance for a 6-serving crumble with great success. You just don't miss it because the fruit takes center stage, with crunchy oats playing a strong supporting role. You may even be able to get away with less fat, especially if you are using nuts. [Of course, you can always add more if you're throwing caution to the wind.]

This modular crumble recipe is really an anti-recipe. You can mix, match, ignore and embellish my instructions to your heart's content, and you will still wind up with a warming, phytonutrient-packed breakfast – or dessert when topped with a scoop of non-dairy ice cream.

Some flavor combination ideas:

• Peach-Raspberry
• Mango-Pineapple [Use coconut oil for the full tropical experience]
• Apple-Pear-Almond
• Mixed Berry [strawberry, raspberry. blueberry, blackberry]
• Pistachio-Plum

An interesting factoid before we begin. Adding a bit of baking soda when baking with fruit [eg, crumbles, pies, cobblers] neutralizes the acid and allows you to cut back on the amount of sugar. For this reason, I added 1/2 tsp baking soda to my crumble.

Mix-n-Match Crumble
Fruit layer:

• 3-4 cups fruit, fresh or frozen [eg, peeled apples, pears, peaches, apricots, plums, mangoes; raspberries, cranberries, blueberries, blackberries, strawberries, pineapple]
• 1 T sugar, white or brown
• 1 T flour
• 1 tsp of any combination of the following: cinnamon, ground ginger, nutmeg, cloves, cardamon, pumpkin pie spice, mace
• A squirt [about 1 tsp] of any citrus juice
• Zest of 1/2 an orange, lime or lemon [optional, but adds a wonderful freshness]
• 1/2 tsp baking soda
• Pinch salt

Crumble topping:

• 1/4 cup flour [Any kind will do: whole wheat, gluten-free, spelt, white]
• 1/2 cup rolled oats
• 3-4 T sugar, brown or white
• 2 T Earth Balance, cubed or 2 T coconut oil
• 1/4 cup chopped nuts [optional]

Serves 6


Preheat oven to 375 degrees. Grease a pie pan, or an 8 x 8 or 9 x 9-inch baking pan. Set aside.

Cut larger fruits, like apples or pears, into berry-sized dice. Mix all prepared fruit in a medium bowl with other fruit layer ingredients, and pour into your prepared pan.

In a small bowl, mix all crumble ingredients. Squish in the Earth Balance with your fingers or a pastry cutter, but don't get too obsessed about mixing it all in. Small clumps are fine. Scatter crumble topping above fruit layer.

Bake for 20-25 minutes or until topping is golden. I think crumbles taste best when served warm.

Peanut Butter-Pecan Oatmeal with Bananas and Maple Syrup

Happy 2012! Here in Philadelphia, today is the first day this season that truly feels like winter. There's a cold, biting sting in the air, I'm finally cranking up my heat – and I am experiencing a serious oatmeal hankering.

As a rule, I tend to crave oatmeal in January and February. During these chilly months, my steaming morning soy latte just isn't enough to warm me through and through. Enter the humble bowl of oatmeal. In a world overflowing with ubiquitous food blogs, cooking channels and culinary magazines, oatmeal [aka, porridge or mush] is not exactly the sexiest victual in the world. But it is a relatively healthy breakfast staple – warming, filling, inexpensive, and overflowing with fiber and comfort. And it's neutral base lends itself wonderfully to improvisation.

As with most recipes, it's important to start with quality ingredients, and oatmeal is no exception. I'm partial to steel cut oats– I love the nutty chewiness. And I find that Irish quick-cooking oatmeal has a cleaner, more straightforward flavor than some of the American instant oats, which sadly, can taste like and resemble wallpaper paste.

Let's face it, oatmeal can get real boring real fast. Cinnamon, brown sugar, and soy milk can only hold our attention for so long. Here are a dozen ways to liven up your oatmeal. Please feel free to add your own ideas as comments.

1. Peanut Butter-Pecan Oatmeal with Bananas and Maple Syrup [Pictured above]. Put a healthy glop of peanut butter in a bowl. Stir in cooked oatmeal. Top with maple syrup, chopped pecans, sliced bananas, and a sprinkle of cinnamon. This has become my new addiction. Try it with different nut/nut butter combos [eg, walnuts and cashew butter, pistachios and almond butter]
2. Blueberry Supreme: Into cooked oatmeal, stir half a container of blueberry non-dairy yogurt and 1/2 cup fresh or defrosted frozen blueberries. You can substitute any berry/yogurt combination.
3. Pumpkin Pie: While cooking oats, substitute 1/4 cup cooking water with unsweetened pumpkin puree. Add 1/2 tsp pumpkin pie spice per serving. Top with brown sugar or maple syrup.
4. Almond-Pear Crumble: Peel an organic pear and cut into raisin-sized pieces. Cook along with your oats [works best with steel-cut oats]. Top with toasted almonds, a small dab of Earth Balance and some brown sugar or agave nectar.
5. Fruit-Juice Stock: This idea is from my first cookbook. Instead of cooking the oatmeal with water, substitute all or part of your favorite fruit juice: eg, apple juice, cranberry juice, just as you might cook a savory grain in stock. This infuses the oats with an extra zing of flavor and sweetness.
6. Cran-Apple: Toss 2-3 T unsweetened, dried cranberries and a peeled, diced apple into the oats as you cook them. Season with ginger and cinnamon. Add sugar or other sweetener, if desired. If you're really feeling domestic, add some fresh orange of lemon zest, too.
7.  Canuck Special: This one's courtesy of F-Stop. Boil some raisins, about 1/4 cup. Puree a peeled apple in the food processor. Add this mixture to your cooked oats, and top with your favorites: eg, nuts, cinnamon, brown sugar, maple syrup.
8. Coconut Chocolate Chip: A fun departure, like eating a deconstructed turtle bar. While cooking the oats, add 2-3 T shredded coconut. Remove from heat. Stir in desired amount of dark chocolate chips and nuts, if you like. You should not need to add any sugar to this one!
9. Cherry-Berry: While cooking oats, add 2-3 T chopped, dried cherries. Season with cinnamon, a pinch of nutmeg and maple syrup or agave nectar.
10. Cardamon Sticky-Toffee: The name is a bit of a stretch--this oatmeal will never taste as decadent as the famous dessert, but it is a luscious breakfast treat. Pit and finely chop about 1/3 cup of Medjool dates and add them to the oatmeal cooking water; they will infuse your oats with a cloying, sticky sweetness [Add a tiny pinch of salt to counter the sugar's intensity]. Top with cardamon powder and, if you have a serious sweet tooth, a bit of golden or Karo syrup or molasses. Hedonists can also add some chocolate chips.
11. Pure Vanilla: Halve a vanilla bean, scrape out the insides and mix into the oatmeal and water, before cooking, along with 1 tsp pure vanilla extract and the vanilla bean shells [You'll remove them before eating--but why not extract every possible bit of flavor from these expensive little pods?]. Season as you like, with cinnamon, nutmeg, brown sugar, bananas, vanilla non-dairy yogurt, maple syrup – the sky's the limit!
12. Jelly Roll: Instead of sweetening oatmeal with the usual suspects, add a teaspoon of your favorite jelly [eg, apricot, raspberry, fig, quince] to the cooked grain. Depending on the kind of jam you use, this trick can elevate your oatmeal to bona-fide exotic.

My Brown Rice Christmas Maki are red, green – and lean.

It's almost 60 degrees in Philadelphia today– not exactly Christmas weather. But warm or cold, Christmas is coming. Despite my best efforts at staying organized, I am still trying to figure out what to cook for the upcoming Christmas festivities.

Cranky Brussels sprouts meet nicey-nice clementines

It seems you can't enter a supermarket this time of year without facing a mountain of crated clementines – and buying a box or two. Part of their appeal is that clementines look and taste like little balls of sunshine – especially important during these cloudy, dreary months. While recovering from my surgery and trying to build back my appetite, these petite orange gems have consistently appealed to me: super sweet, easy to peel, and loaded with healing vitamin C.

I'm not one for cutesy recipe names. But I hope you'll indulge me just this once as I pair the sweet clementine with the cantankerous Brussels sprout. Even though Brussels sprouts can be assertively bitter, a shot of clementine juice subtly tempers and brightens the strong flavor of these mini cabbages. These make a great side, but I also love them served at room temperature, tossed in a green salad. This is a low-fat recipe.

Hint: To quickly juice the clemmies, wash your hands, put on an apron, and give them a gentle squeeze. Speaking of aprons, don't forget to enter my retro apron giveaway contest!

Darling Brussels Sprouts [Clementine-Infused Brussels Sprouts] 

• 3 cloves of garlic, sliced
• About 1/2 cup clementine juice [From about 4 clementines]
• 1 T soy sauce
• 1 tsp olive oil
• 1/4 cup veggie broth, white wine, or water, in order of preference
• Fresh ground pepper, to taste
• 1 pound Brussels sprouts, trimmed and halved

Preheat the oven to 425 degrees. Mix the first 6 ingredients in a 9 x 13 inch roasting dish. Let marinade sit for about 10 minutes, while you clean the Brussels sprouts. [You can make the marinade up to a day before. The longer it sits, the better.]

Toss the sprouts in the marinade, mixing well and ensuring all sprouts are covered and glossy. Bake for 20-30 minutes, checking every 5 minutes until sprouts are tender crisp. 

"Wearing this apron makes me feel like kicking Anthony Bourdain's ass – politely, of course!"

Sorry, no recipes today, kidlets. Truth is, since I had my surgery, I haven't had much of an appetite, although it is finally beginning to reappear. But since it's the season of giving, and my blog supporters have been very, very nice,  I thought another giveaway might be in order. [Thanks for all your well wishes, by the way.]

ShabbyApple.com is a très cool fashionista online store, chock-full of vintage-inspired and classic women's dresses, aprons, and accessories.  I love how well edited this site is; check out this sexy pencil skirt, for example, and this va-va-voom shift. You can even choose clothing based on your body type by answering a few quick questions. Clothes come is sizes ranging from XXS to XL, and Shabby Apple even offers a 10% off coupon if you sign up for their email. They are also very, very nice because they offered to sponsor this giveaway.

To win the Strawberry Shortcake apron pictured above, you need to do two things (both, not one or the other ):

1. Browse the Shabby Apple site and list, as a comment, the one item on the site you would ask Santa for.
2. "Like" Shabby Apple on Facebook.

Sorry folks, but this contest is only open to those with US shipping addresses.

Good luck. I'll announce the winner in a few days, and will hopefully, by then, will have some new recipes to share.

Not your mama's stuffed pepper

Sorry I've been off the grid. Mid-week, I had a procedure done in the hospital for my ginormous fibroid. I stayed overnight and have been recuperating at home for the past several days. Since my appetite has gone on vacation and I've been in a bit of pain, I haven't been cooking much [thank goodness for smoothies and Satsumas!]. But I'd like to share a recipe I created before my surgery for Stuffed Poblanos with Tamarind-Maple Lentils. I think I'll be making it often.

When it comes to heat, poblano peppers can be hit or miss. Sometimes, they taste as mild and sweet as bell peppers, and sometimes they are hotter than a hoochie mama in Daisy Dukes and stilettos.  I thought that stuffing poblanos with a sweet [apples or quince, sweet potatoes and maple syrup] and sour [tamarind, lime] lentil mixture would complement every segment of the poblano heat spectrum. This is also a pretty dish to serve up: deep green peppers punctuated with umber lentils, sparks of orange sweet potatoes, purple peppers and sunny yellow cheese.  [Oh, the phytochemicals!]

Stuffed poblanos, just out of the oven.

It's also flexible. You can use bell peppers instead of the poblanos. You can also make the lentil mixture on its own as a side dish or Sloppy Joe recipe. And if you skip, or reduce the amount, of Daiya cheese, this recipe can be very low fat. Although this recipe is a bit time-consuming to make, if you like complex Southwestern food, it's worth the effort.

Before I hand over the recipe, I'd like to announce the winner of the Ovega contest. Congratulations to ....drumroll!.... DREAMINITVEGAN! Please email me and tell me your address.

Stuffed Poblanos with Tamarind-Maple Lentils

• 1/2 cup lentils
• 1 quince or apple, peeled and finely diced
• 1 medium sweet potato, peeled and finely diced
• 3/4 cup vegetable broth

• 1 tsp olive oil
• 6 poblano peppers, seeded, gutted. Dice the tops finely and set aside
• 3 garlic cloves, minced
• 1 small red onion, diced
• Juice of 1 lime

• 1 tsp cumin
• 2 tsp tamarind paste
• 1-2 tsp chipotle chile powder
• 1 tsp cocoa or cacao powder
• 3 T maple syrup
• 1/4 cup chopped cilantro
• Salt to taste
• 1/2 cup Daiya Pepper Jack cheese [optional but wonderful]

Serves 6

Cook the lentils and apple or quince in the vegetable broth: Cover, bring to a boil, then lower to a simmer and cook for 30-45 minutes or until all water is absorbed and fruits, potatoes and lentils are soft. [If they're soft and still liquidy, feel free to just drain the excess water.] Set aside.

Preheat oven to 375 degrees. Line a cookie sheet with foil or parchment [for easy clean-up later].

In a large, non-stick saute pan, heat oil over medium. Add diced pepper tops, garlic, and onion. Cook until soft, about 5-10 minutes, adding a bit of water and/or salt to the pan, as needed, if oil dries out. Once soft, add the cooked lentil mixture to the pan and mix well with remaining ingredients, except for the Daiya cheese. Stuff the peppers with the mixture. Arrange on the cookie sheet and top with cheese. Bake for about 30 minutes.

Let cool for 5 minutes before serving.

A sunshine-yellow, gluten free side, rich in omega-3s

Omega-3 fatty acids. You hear a lot about them in the media, because most Americans are deficient, but what are they. exactly? Omega 3s are basically good fats that support brain, eye and heart health. They are essential to the anti-inflammatory process.

Most people [are primed to] think that omega-3 fatty acids come from fish. Wrong! Fish get their omegas from algae. Most of the salmon that Americans consume actually comes from fish farms. Ironically, even though these farm-bred salmon are touted as good sources of omega-3s, they never even enjoy as much as a nibble of the power-packed algae that supplies omega 3s.

Lots of vegan food sources of omeag-3s exist. Personally, I'm not into algae, but I do add Green Superfoods Powder and ground flaxseeds to my smoothies. [Remember: you need to grind the flax or the beneficial omegas will right pass through your system with the rest of the seeds] Ground flax is also a nice nutty topping when sprinkled over salads and vegan gratins. Walnuts, soybeans and tofu are also excellent omega-3 sources, as is purslane–but it's rarely available here.

This wintry omega-3 millet recipe gets its flavor – and a boatload of phytochemicals–from an earthy triumvirate of mushrooms, and its sunny yellow disposition from a spoonful of turmeric. Did I mention that it's low fat? And if you're interested in trying a vegan omega-3 supplement, scroll down for the giveaway contest details...

This millet makes a tasty foundation for the Blackened Tofu in Isa Chandra Moskowitz' Appetite for Reduction, my latest obsession

oh! Mega-3 Mushroom Millet

• 1/2 cup dried mushrooms [eg, porcini, oyster, black]
• 1 cup water
• 1 tsp oil
• 4 garlic cloves, minced
• 1 1/2 inch piece of ginger, peeled and minced
• 1 shallot, thinly sliced
• 1/2 pound mixed mushrooms, chopped [eg, cremini, shiitake, oyster]
• Extra water, broth or white wine for low-fat sauteeing
• 1 cup millet
• 1 1/2 cups vegetable broth
• 1 cup edamame
• 1/2 tsp turmeric
• 1/4 cup chopped walnuts, toasted
• 1/4 cup parsley, chopped

Serves 4-6

1. Soak dried mushrooms in 1 cup of hot water for at least 15 minutes. Set aside. [Do not toss water.]
2. Heat oil in a large casserole over medium. Saute garlic, ginger and shallots until soft, about 5 minutes. If they start to dry out, sprinkle with a bit of salt, and add 1 T of water, broth or white wine to reconstitute. This keeps the dish low in fat.
3. Add chopped mushrooms. Cook until soft. Again, continue adding more liquid as needed to water saute.
4. Add soaked mushrooms, soaking water, broth, millet, edamame and turmeric. Cover and bring to a boil. Lower to a simmer and cook for about 20 minutes or until all the liquid is absorbed.
5. Stir in parsley and fluff with a fork. Top with toasted nuts.

Ovega 3 Giveaway Contest
Ovega-3 is a vegan supplement that contains omega-3s in the form of DHA and EPA. The good folks at Ovega sent me some samples to try, and I'm hooked [pun kinda' intended]. I like the fact that I can get my daily dose of brain-boosting DHA and cardioprotective EPA in just one tablet.


Ovega-3 would like to give a bottle of their supplement to one lucky reader. All you have to do is leave a comment. Please make sure there's a way I can contact you, either via email or a blog. I'll pick one lucky winner late next week.

Got pumpkin? Make scones.

If you're frugal like me, you stocked up on canned pumpkin while it was on sale for the Thanksgiving holiday. Dive right into your canned pumpkin stash by baking these semi-healthy, maple-laced scones [Anything with pumpkin can be labeled "semi-healthy" because of its massive vitamin A content]. They hit the spot for breakfast, slathered with Earth Balance or jam [or better yet, pumpkin or apple butter], but I think they're just fine on their own – the perfect accessory for your cappucino and Sunday Times. They also freeze beautifully.

MAPLE-GLAZED, PUMPKIN-PECAN SCONES
Scones

• 3 cups flour
• 2 heaping T soy flour
• 1 cup canned, unsweetened pumpkin [about 1/2 a can; you can freeze the rest in a ziplock bag]
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp cloves
• 1 T baking powder
• 1/2 cup pecans, chopped
• 4 T Earth Balance
• 1/2 cup non-dairy milk
• 1 tsp vanilla
• 1 tsp maple extract
• 1 tsp apple cider vinegar

Maple Glaze

• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 1 tsp maple extract
• 2 T soy cream or non-dairy milk

Makes 16 scones

1. Preheat oven to 425 degrees. Grease a cookie sheet or line with a silpat or parchment.
2. Mix dry ingredients, including chopped nuts, in a large bowl. Cut in the Earth Balance, and using your fingers [my preferred method] or a pastry cutter, work in the EB until it's well integrated. The mixture should feel like sand.
3. Mix wet ingredients in a medium bowl. Stir the wet into the dry until just mixed. Now's not the time to be a perfectionist. The dough will be slightly sticky; this is normal. Divide the dough in two and form into two rounds, about 7-8 inches in diameter, on the cookie sheet. Gently each round into 8 slices.
4. Bake for 18-22 minutes, or until a knife comes inserted in the thickest part of the scone comes out clean.
5. While the scones are baking, whisk together the glaze ingredients. When scones are completely cook, either spread or drizzle on the glaze.

The secret of a crispy hash brown? Squeeze out as much water as you can.

Want to succeed at hash browns without really trying? I have two words for you: squeeze and patience.  [You'll see why once you read the recipe, below.] If you make them in a non-stick pan like I do, they can actually be semi-healthy – at least, say, compared to greasy spoon diner hash browns. My new cookbook, Celebrate Vegan, features a decadent recipe for Down Home Hash Browns for 4. The recipe below is a lower-fat modification that I'm calling 1-1-1 Hash Browns. It serves 1, and you use 1 potato and 1 tsp of oil.

Fig-Pecan Stuffed Acorn Squash from Celebrate Vegan. Get the recipe on the TODAY Show web site.

Before I give you the hash brown recipe, if you need some Thanksgiving menu ideas, yesterday, the TODAY Show web site featured some Thanksgiving recipes from my new cookbook. It also showcased some yummy dishes from Sarah Kramer [one of my vegan heroes]. Check out the article if you need some plant-based Thanksgiving inspiration. Recipes shown include:

• Fig-Pecan Stuffed Acorn Squash [My recipe]
• Seitan with Apples and Quince [My recipe]
• Chocolate-Swirl Cheesecake [My recipe]
• Wilted Kale Super Salad [Sarah's recipe]
• Savory Shepherd's Pie with Mushroom Gravy [Sarah's recipe]
• Wolffie's Pumpkin Pie [Sarah's recipe]

"1-1-1" Lower-Fat Hash Browns

• 1 potato, peeled and grated
• 1 tsp canola oil
• Salt and pepper

Serves 1

First, using cheesecloth or a clean linen tea towel, squeeze all the water from the taters. All of it. Till your hands hurt. This will make for a crispy hash browns.

Heat the oil in a non-stick pan over medium. Spread the hash browns in an even layer and season with salt and pepper.

Here's where the patience comes in. Let them sit for 10-15 minutes. Resist the urge to peek any sooner. Go brush your teeth and make the bed. Put a load of laundry in. After about 10 mins, gently lift the browns with a spatula to see if they're golden on the bottom. If not, cook a few more minutes, If they are golden, gently flip them, cook for 10-15 minutes on the other side. Eat as is or with ketchup.

Vedge's "Cide" Car, made with cider, apple jack, brandy and the usual suspects – unusually addictive

Philadelphia vegans, vegetarians and omnivores alike have been waiting with baited breath for the opening of Vedge, Kate Jacoby and Rich Landau's new vegan restaurant. Like everyone, I was sad to see their firstborn, Horizons, close. But I knew that the dynamic duo were marinating a brilliant concept – a vegan restaurant that would actually focus on – gasp! – vegetables, an idea stunning in its simplicity. Veggie eateries tend to feature protein-centric menus overflowing with tofu, tempeh, and beans, so it's refreshing to see vegetables used as the centerpiece of a culinary point of view. As someone who likes to try a little of this and that, I also like the fact that Vedge's menu will focus on small plates.

Korean Tacos with Seitan and Kimchee Mayo

If anyone can show off the inherent splendor of a vegetable, it's Rich. He is, without a doubt, one of the most talented chefs in the country, vegan or otherwise [and you know I am not one to throw away a culinary compliment]. Mere mortal that I am, I feel haughty when I successfully pair just one or two foodstuffs. But Rich's dishes habitually contain at least three, and sometimes even four or five complex elements, all paired with the easiness of a match made in heaven. Case in point, this Korean Taco appetizer: crispy shell with spicy seitan, cooling daikon, refreshing cilantro, creamy avocado and a kick-ass kimchee mayo.

Got protein? Don't worry, Vedge features tofu and seitan, too.

The Gochuchang Tofu was my favorite. Gochuchang is a spicy Korean pepper paste which featured prominently in the marinade. It was tender-chewy, as it should be, grilled to perfection with Rich's signature crosshatches.

This ain't your Nonna's braciole.

The Smoked Eggplant Braciole was sublime: silky slivers of eggplant wrapped around tender cauliflower, resting in a emerald puddle of onion pea verde. This dish was F-Stop's favorite – and he hates eggplant. Enough said, right?

Handmade bitters? Sweet!

Vedge's bar is well stocked and 100% vegan. They even make their own bitters from citrus rinds. Now that's going above and beyond!

Clockwise from the fork, Figgy Cheesecake, Coconut Macaroon, Chocolate-Filled Beignets (Not the official Vedge names!)

The powdered beignets were filled with a surprise: a creamy chocolate center. The cookies were all delicious, including the macaroons. Kate is famous for her creamy, omni-fooling cheesecakes, and her fig-topped wonder [shown on the fork] did not disappoint. I can't wait to order a large slice – or an entire cake.  In fact, I can't wait to go back to Vedge. They open on Monday, November 21.