My very first vegan birthday cake

Yesterday was my birthday. Yes, I'm 29 again, in case you're wondering – but I feel 25. Really.

Birthdays are no time to practice moderation. F-Stop took me out to dinner. We partied like rock stars, ate until we had no room left, and drank [too many] blood orange margaritas, among other libations. He also surprised me with a hauntingly arresting framed photograph that he made when we were in the Southwest last year. I have always loved this image – the lonesomeness and starkness of the old motel contrasted against that other-worldly iridescent sky. The creepy sense of this place being frozen in time and the voyeuristic feeling you get when you look at it. [Check out more of F-Stop's apocalyptic photos, which center on environmental issues and the mythologies of the Southwest, here.]

The Glendale Motel, Glendale Nevada

And so is the winner of the Good Karma Flax Milk contest: Bobbie from the Vegan Crew. Congrats, Bobbie, email me with your address.

Kumatoes are known for their dark flesh and big flavor. Stuffed with couscous? Even better.

During winter here in the Northeast, it's impossible to find a good tomato--which is normal if you're eating seasonal produce. But sadly, these days, uncovering a tomato that does not taste like pulp in any season is a rarity. When I was a kid, I snacked on tomatoes, just as I munched on apples and pears. Those farm-grown tomatoes were perfection: sweet, juicy with a slight acidic kick. They remain the standard against which I measure the flavor of all tomatoes.

I usually purchase local produce out of principle. But last week, a carton of imported, dark-fleshed kumatoes beckoned to me from the grocery aisle. They look like tomatoes with a suntan. I had never tried them, so I answered the produce sirens' call. Instead of the usual wallpaper paste flavor and texture of packaged tomatoes, one sweet bite rocket-blasted me back to my childhood tomatoes. Yes, they came all the way from Mexico, but the kumatoes tasted so delicious that honestly, I'd buy them again. [What can I say? I'm human.]

I probably could have eaten the entire carton unadorned in just one sitting. But the deep, burnished red fruits were so pretty that they begged to be transformed into something special. So I decided to stuff these little beauties with an Israeli couscous pilaf, flavored with typical Mediterranean seasonings – just the dose of sunshine this chilly Philly girl needed.

Serve the couscous pilaf as a side, or stuff any vegetable you like with it.

You can also serve the Israeli Couscous Pilaf as a side, or use it to stuff other veggies: think broiled mushroom caps, peppers, cucumbers, baby zucchini, etc. Recipes should be a springboard to your own creativity--not a rule to be followed blindly.

Cook couscous in vegetable broth al dente according to package directions. [Save vegetable broth when draining and reserve for soup or another use.]

Slice tops from tomatoes. Carefully scoop out middles, leaving about 1/4-inch tomato "wall" and turn upside-down to drain. Dice middles and tops, and set aside. Don't worry about the seeds.

Mix remaining ingredients, except almonds, in a casserole dish. Toss gently with the drained couscous and let sit for an hour or so in the refrigerator so the flavors can meld and infuse and "cook" the raw kale.

With a teaspoon, stuff each tomato with the couscous. Top with slivered almonds, if desired.

Win a coupon for a free carton of Good Karma Flax Milk

Omega-3s. They're the big nutritional buzzword, and everyone knows we don't get enough in the right proportion to omega-6s. There are actually three different types of Omega 3s: DHA, EPA and ALA and it's best to consume all 3 in balance. [Registered dietician diva Ginny Messina does a great job of explaining it all here.] All I know is I spend a lot of time grinding flaxseeds, making chia pudding and sprinkling walnuts in my salads. All this omega-3-scheming gets old real fast. For me, it's as if I have to squeeze yet another chore into my already-frenetic day.

Good news! There's a tasty, tasty non-dairy milk on the market: Good Karma flax milks – all vegan and gluten-free. Each serving contains a whopping 1200 mg of balanced omega 3s, plus added calcium and vitamins B12 and D.

The good folks at Good Karma sent me three cartons to sample: original, unsweetened and vanilla. The carton promises "Creamy and delicious." This tagline is, by no means, hyperbole– and I'm not one to throw away a compliment. The milks all tasted smooth and rich – even the unsweetened, which – get this – weighs in at just 25 calories/2.5 grams of fat per cup, making this the perfect beverage for folks who are watching their weight and/or fat intake. But even original only contains 50 calories/2.5 grams per cup [Note: web site says 60 calories, but carton says 50. I'd prefer to believe the carton].

I tried these milks over cereals, in baked goods, in soups and in smoothies. They are my new favorite things, and they'll definitely be making a regular appearance in my shopping cart. Of the three, I was most partial to the vanilla. Most vanilla non-dairy milks taste too perfumey for my taste–like they are trying too hard, so I usually avoid them. But this vanilla is understated and subtle. The Good Karma web site says they also market a coffee creamer, which I am anxious to try.

That said, my only critique is that these milks did not work well in my morning cappucino. They seemed to lose their creaminess when heated – I'm not exactly sure why [in the cappucino only; I made a carrot cream soup with unsweetened as a base and it worked out fine]. But their good qualities more than make up for it.

Want to try Good Karma flax milks? Leave a comment and make sure there's a way I can contact you. [US residents only, please] You'll get a coupon for a free carton. I'll announce the winner in a few days. Good luck!

Naturally blonde.

"So, this blonde walks into a juice bar..."

I've been a towhead all my life. So I've heard, endured – and gleefully shared – more than my share of dumb blonde jokes. [Not to mention Polish jokes. Oh, and let's not forget the ever-popular vegan jokes.]

But seriously, folks. These formidable little blondies are no laughing matter. They're smart. Real smart.

Why? First, they're plant-based – no animal products, no cholesterol, no cruelty. Second, they contain only simple, pronounceable ingredients you're more likely to find in your pantry than in a science lab. Third, they're slightly lower in fat than most blondies. Okay. Counting in at 7 grams per bar, they won't pass muster with strict nutritarians [whom I admire]. But compared to the full-fat, cholesterol-laden alternative, they are positively angelic. For me, they strike a happy balance between prudence and decadence.

I'm dedicating this recipe to some smart blonde vegan cookies--who are probably too smart to ever eat blondies: Kris Carr of CrazySexyLife, Susan of FatFreeVegan, Amber of Almost Vegan,  and JL of JL Goes Vegan,

Happy baking, kids.

Smart Blondies


Wet:

• 4 oz applesauce
• 4 T canola oil
• 1/4 cup non-dairy milk
• 1 1/2 tsp vanilla

Dry:

• 1/2 cup sugar
• 1 1/4 cup whole-grain flour [I recommend part spelt flour, part whole-wheat pastry flour
• 2 T soy flour
• 1 T baking powder
• 1/2 tsp salt
• 1 cup dark chocolate chips

Makes 9 blondies

Preheat oven to 350 degrees. Grease a 9" x 9" pan.

Mix wet ingredients in a medium bowl.

Mix dry ingredients in a large bowl. Add wet ingredients to dry and stir until just combined.

Bake for 25-25 minutes or until a cake tester comes out clean. Cool for 10 minutes before cutting.

Black bean hummus may not look pretty – but you can't judge a dip by its color.

Chickpea-based hummus is a vegetarian classic – nutritious, easy to make and frugal. It's substantial on its own and is prone to infinitesimal variations – garlic, horseradish, edamame, red pepper, sun-dried tomato, to name just a few. That's part of its enduring charm. Still, every once in awhile, I hear the wanton call of different legumes begging to be made into hummus. Last night, a bag of precooked black beans beckoned to me from their temporary Ziploc hacienda in the freezer. And so, another easy hummus recipe was born – much cheaper than the Black Bean Hummus sold at Whole Foods, and much tastier, if I do say so myself.

This Black Bean Hummus reminds me of refried beans, but without the fuss, frying – or refrying. You simply whiz everything together in the food processor and out comes a fiesta of fiber-filled flavor. The cumin infuses the bean mash with an earthy gravitas, balanced by a kick of heat from the garlic and jalapeño pepper and a tempering coolness from fresh cilantro. I used smoked salt to season this hummus, and I highly recommend it here: the hint of smoke is such an elegant undertone. Lately, I'm loving this hummus slathered on Wasa Crispbreads. It also makes a great burrito filling or a dip for crudities, especially Mexi-centric veggies like jicama and tomato. You can even try some on thinly sliced polenta rounds, topped with a little salsa verde and avocado. Oh, and did I mention that it's low-fat?

Black Bean Hummus

• 2 cups cooked black beans [Rinse, if using canned]
• 3 garlic cloves, slices
• 1 T Vegenaise or Light Vegenaise
• 2 T tahini
• 1/2 jalapeño pepper, seeded and sliced
• 2 tsp cumin
• 1/2 cup cilantro, packed
• Up to about 1/2 cup water [Use cooking water from the beans, if you have it]
• Salt, to taste, preferably smoked salt 

Makes a healthy 2 cups

Whiz everything but the water and salt in the food processor. Add water, about 2 T at a time, until hummus reaches your desired consistency. Season with salt and serve.

Shower the people you love with sugar (at least on Valentine's Day)

Anyone can hand off a store-bought box of chocolates as a Valentine gift. But nothing says “I love you” better than a batch of these adorably addictive heart-shaped cookies from my new cookbook, Celebrate Vegan. The slight pucker of the lemon zest and raspberry jam reminds me of the fact that, although love is certainly sweet, you need a little contrast to liven things up. You’ll need Linzer cookie cutters for this recipe. 


Here are links to some other vegan Valentine's Day treats recipe ideas:

Chocolate-dipped love

• Chocolate-Dipped Things (Scroll down on page for recipe. Also includes yummy savory recipes by Nava Atlas and Robin Robertson)
• Vegan Apple Galette
• Raw Cookies (Use heart-shaped cutters!)
• Little Lemon Tarts 
• Blood Orange Cupcakes with Dark-Chocolate Ganache

• 2 cups Earth Balance, softened
• 1 cup sugar
• 1 T lemon zest
• 2 cups unbleached white flour
• 2 tsp vanilla
• 2 T soy flour
• 3/4 cup ground almonds
• 1 tsp ground cinnamon
• ¼ tsp nutmeg 
• Pinch cloves 
• 1 cup raspberry jam
• About ½ cup confectioners’ sugar, for dusting

Makes about 3 dozen, depending on the size of your cookie cutters.


1. Preheat oven to 350 degrees F. Spray cookie sheet with cooking spray or line with silpat mats. 
2. In a medium bowl, cream together the Earth Balance and sugar. Beat in zest. 
3. In a medium bowl, sift together the flour, almonds, and spices. Stir the dry ingredients into the creamed mixture, about ½ cup at a time. When dough becomes too stiff for mixer to handle, begin kneading together with your hands. 
4. Lightly flour a large sheet of wax paper. Roll dough our to 1/8 inch thick Cut into heart tops and heart bottoms, using your Linzer cookie cutter
5. Bake 9-12 minutes or golden. Cool on wire rack. 
6. Dust heart tops with confectioners’ sugar.
7. Spread heart bottoms with jam, and top with heart tops. (I know this sounds abstract, but follow the directions to the letter and it will all make sense!)

What a life. From gutter kitties to feline odalisques...

Pablo would like to announce the winner of the $20 gift certificate to Allison's Gourmet. [Buttons, as you can see, refuses to be woken from her beauty rest for such foolishness]. The lucky chocoholic is.....[drumroll!]....ANNE! Congratulations. Please email me with your mailing address, and I will forward to Allison.

Check back soon, dear readers– more contests, recipes – and gratuitously cute cat shots – are in the works.

Cranberry-Cornbread squares, fresh out of the oven.

Cornmeal-based baked goods are unfairly typecast. Cornbread tends to be savory or semi-savory while breakfast corn muffins usually lean on the sweet side. For this recipe, thinking "outside the savory box" required baking these tasty, sweet cornbread squares inside a box, 8" x 8" pan, to be exact. The slightly sour cranberries and orange juice and zest balance out the inherent sweetness of the cornmeal. Plus, I love how the ruby-red polka dots punctuate the sunshine yellow cake.

These Cranberry-Cornbread Squares are not exactly low fat – each square has about 4 grams. But compared to, say, store-bought corn muffins or buttery restaurant cornbread, they are practically angelic. These squares are divine for breakfast, slightly warmed with a dab of your favorite jam. They also pair nicely with a cup of afternoon tea.

Before I give you the recipe, please don't forget to enter my contest to win a $20 Gift Certificate to Allison's Gourmet. I'll be announcing the winner soon.

Bet you can't eat just one.

Cranberry-Cornbread Squares

• 1 cup cornmeal
• 3/4 cup flour [I used spelt]
• 1/2 cup sugar
• 2 T soy flour 1 T baking powder
• 1/4 tsp salt
• 3/4 cup non-dairy milk
• 2 T canola oil
• 1/4 cup orange juice
• 1 tsp vanilla
• Finely-grated zest of one organic orange
• 1 cup of fresh or frozen cranberries

Serves 9

Preheat oven to 400 degrees and oil a non-stick 8" x 8" or 9" x 9" pan.

Mix dry ingredients [first five] in a large bowl. Mix wet ingredients in a medium bowl.

Stir the wet ingredients [next four] into the dry until just combined. Do not overmix. Finally, gently stir in the zest and the cranberries. Pour batter into prepared pan. Bake for 15-20 minutes or until a tester inserted in center of the cake comes out clean. Cool for 15 minutes before slicing.

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.