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.