Category:  A Vegan Chef

Did everybody tune in last night to ABC to watch me stand up to Bourdain? Even though I didn’t make the final 16, I am still proud I made it to the top 60 out of thousands (7000+).This has been an amazing ride, and something I never thought I would ever get to experience.

I really want to thank my loyal friends, family and fans. This was a scary challenge for me to step outside of my comfort zone and subject myself to Bourdains wrath. My main purpose for this journey was to be a role model for my 5 year old daughter, and show her  to never be afraid to go after your dreams.

I am so blessed and a winner in so many ways!

For the first time ever! A Vegan Chef (me) will participate on a major network prime time cooking competition show. Tune in tonight at 8pm on “ABC” for “The Taste”
This is a huge step for a major network to have a vegan chef in a cooking competition!  Please Support the Vegan community by sharing with your facebook and tweeter friends .

Wish me luck… Will Anthony Bourdain finally like the taste of vegan food…

Do you think I will I make the cut?!

Check out my facebook page  A Vegan Chef

the-taste-preview

Ok when I saw this recipe, it was just too good not to share. I mean what could be better to get us through these hot summer nights? I find it so amusing when people say to me, “You drink? But you’re vegan?”. Ummmm…DUH! I’m vegan, I’m not dead! Come on people, think for just one second before these ridiculous words come out of your mouth. REALLY???

Now that I have gotten that off my chest, let’s move on to the task at hand!

Makes 12 2.5 oz Popsicles

· 8oz. watermelon juice (2 ½ cups chopped watermelon)

. 2 oz fresh lime juice

· 1 oz. simple mint syrup (recipe follows)

· 8 oz. light rum

· 14 oz. club soda

Instructions:

1. Place chopped watermelon in a food processor or blender and process until watermelon is juiced (will be slightly pulpy)

2. Combine watermelon juice, lime juice, mint syrup and rum in a shaker and shake well. Fill popsicle mold 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine

3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Mint Syrup(You will have more syrup than you need. Save for other cocktail uses)· 1/2 cup water· 1/2 cups sugar· 1 cup mint leaves, loosely packed

Instructions:
1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fine-ness of the sieve tiny pieces may remain).

Hey Everyone,

Just wanted to let you know that I had one of my recipes featured on www.Ecorazzi.com today. It was for my “Asian Noodle Bowl” dish. Check out their site it’s an Eco-site about healthy living. They feature articles on subjects such as entertainment, lifestyle, causes, eats and celebrities. It’s a great site for anyone who is looking for some inspiration to adopt a healthier lifestyle and try some great vegan recipes.

Check it out and stay tuned as I hope to have another vegan recipe featured on their blog soon.

Asian Noodle Bowls with Crispy Tofu

Ingredients:

16 oz extra firm tofu, drained and pressed, sliced into small triangles
2 tbsp Mirin
2 tbsp cornstarch
2 tbsp canola oil
1 tsp salt
1/4 tsp black pepper
1 box rice noodles
1/2 yellow onion, 1/4 inch dice
1/2 cup shiitake mushrooms, thinly sliced
2 garlic cloves minced
1/2 cup zucchini, 1/4 inch dice
1 cup of broccoli, cut into small florets
1 red bell pepper, 1/4 inch dice
1 green pepper, 1/4 inch dice
handful of roasted peanuts, roughly chopped
fresh cilantro, minced
bean sprouts (about a handful per bowl)

for sauce—

1/2 cup soy sauce
1 tbsp vegan oyster sauce (available at most Asian markets and on Amazon)
1/4 cup warm water
2 tsp sesame oil
2 tbsp fresh minced ginger
1 tsp hot chili sauce (sriracha)
2 tbsp maple syrup

Whisk the cornstarch and Mirin into a shallow bowl. Add the tofu and let marinate for 20
minutes.

Next, make the sauce by mixing all of the sauce ingredients together into a small bowl.
Set aside.

Bring a large pot of salted water to a boil. Once boiling, add the rice noodles and turn
off the heat. Let noodles sit in hot water for about five minutes, then drain and rinse
thoroughly with water. Squeeze excess water from the noodles and set aside until
serving.

Heat 1 tbsp of the oil in a large skillet or wok over medium heat until hot (but not
smoking). Place the tofu in the hot wok and sprinkle with salt and pepper. Sauté for
about 4 minutes per side, or until golden brown. Remove from oil, and drain on a paper
towel. Place another paper towel on top of the tofu to keep warm and set aside.

Now heat the remaining tbsp of oil over medium heat. Sauté the onions and mushrooms
for 5 minutes or until the onions are translucent. Stir in the garlic and sauté for an
additional minute. Add in the zucchini, broccoli and peppers to the walk. Sauté until
vegetables are al dente. Pour 1/4 of the sauce over the vegetables and stir for an
additional minute. Add in noodles and tofu, and pour the remaining sauce over the
mixture. Toss to combine. Heat for an additional two minutes or until everything is
heated through. Be careful not to over cook, as the noodles will stick to the pan.

To assemble the Asian noodle bowls, place a handful of bean sprouts in the bottom
of each bowl. Top with noodles, veggies and tofu. Garnish with cilantro and chopped
peanuts.

Picture this…you are strolling through a Saturday morning farmers market when you notice some of the most  gorgeous berries you have ever seen. You ask the farmer if you could sample one, because you are not convinced that they can even be real. Perhaps these berries are just a prop for their display?  To your delight, your suspicions were dead wrong. These berries are bursting with flavor, and you immediately ask for a 3 pack to take home. $5 a pint is hard to swallow, but these are heavenly. The next morning you can’t wait to get up and start your day off with those berries. And then it  happens… there is nothing more tragic than paying $5 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.

I love finding tips on how to make my organic fruits and veggies last longer.  Berries, particularly super-fresh berries, are just wonderful, aren’t they?

Wash them with vinegar.

A friend of mine shared this tip with me a few weeks ago, and it really, really works. When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water.  Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can’t taste the vinegar,) and pop in the fridge.

The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I’ve had strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they’ll stay fresh as long as it takes you to eat them. Your pocketbook will thank you later!

Don’t you just love finding out tricks of the trade? If you know a good secret, I would love to hear about it. Please email me, and I will publish your secret in a post.

By Katie

Soy Milk….It Does a Body Good! We have all seen the commercials right? As a Mom, I know how important it is that’s kids get lots of calcium. So of course when I decided to go vegan, my first thought was how would my daughter get enough calcium for her to grow up big and strong? In full disclosure…I used to think all vegans were pasty and wimps. Wow, was I clueless or what? Little did I know that there were SO many sources to get our daily intake of calcium. Some of the strongest people I know are vegan, and I’m positive my daughter will have a T-shirt just like this one day.

May is National Osteoporosis Awareness and Prevention Month, making it an important time to think about getting enough calcium. For dairy fans, it can be easy, but what about people who avoid dairy?

Vegans and those with lactose intolerance need to work a bit harder to ensure they get the calcium they need to prevent the loss of bone density that comes with osteoporosis.

Many people pop a calcium pill rather than investigating non-dairy food sources of calcium, according to dietitian Gloria Tsang, founder of nutrition network HealthCastle.com and author of Go UnDiet: 50 Small Actions for Lasting Weight Loss.

“Calcium supplements can help meet the calcium needs of people who don’t get their calcium through dairy,” Tsang said in a release. “But incorporating calcium-rich foods into your regular diet can ensure at least some of your calcium comes through whole, healthy foods.”

Men and women aged 19 to 50 should get 1,000 mg of calcium per day, and after age 50 we all need 1,200 mg per day, according to Tsang.

Here are our picks for non-dairy calcium sources:

Dark green vegetables: At about 180 to 240 mg calcium per cup, vegetables like broccoli, arugula and spinach are great in a stir-fry or salad.

Tofu/Soy milk: Look for soy milk fortified with calcium (approximately 300 mg calcium per cup) or tofu processed with calcium sulfate (250 mg per half-cup).

Nuts and seeds/Almond milk: Almonds offer 75 mg calcium per ounce, while sesame seeds offer a whopping 280. Add some to a dark, leafy salad for a combo calcium kick.

Lentils and beans: Offering from 35 mg calcium per cup up to well over 100, lentils and beans add calcium to chilies, stews and Indian dishes like curries and dahl.

Getting enough calcium is key to preventing osteoporosis. Adding these calcium-rich non-dairy foods can help even those who don’t do dairy meet their calcium needs through food.

You are now probably saying, I need that shirt. Take a look here for some fun vegan apparel.

Check it out here :- Cafe Press 

HealthCastle.com

Its just another Manic Monday….WAIT… not anymore…HELLO meatless Monday!  I used to dread Monday mornings like the other 99% of the population does. When I started moving into a plant based diet, so many things in my life started to change for the better. Now I get to add one more thing to my PROs list. I get to experiment with new recipes to help people just like you find some great meals that make you feel great.

Wow, sorry for being that irritating Monday morning person. It’s just a pretty cool thing to know you are helping someone live a happier, healthier life. Ok, we can skip the Kumbaya. You get the picture.

These savory chickpea cakes are packed with flavor, thanks to the delicious mélange of spices. Let’s not forget the amazing Red Bell Pepper Coconut Curry Sauce that they bathe in. Yummmmm

Ingredients:

Curry Sauce

3 Red Bell Peppers

1 Tablespoon of olive oil, plus a touch more for brushing

1/4 cup Grapeseed Oil

1/2 cup chopped yellow onion

1 cup Coconut Milk

2 teaspoons of your favorite curry powder

2 teaspoons of ground cumin

1 teaspoon sea salt

3 tablespoons of tomato paste

1/4 cup chopped fresh cilantro

Directions

Preheat the oven to 350 degrees

Arrange the peppers on a rimmed baking sheet and brush with olive oil. Roast until tender, about 50 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for about 10 minutes. When cool enough to handle, peel and chop the peppers.

Heat the grapeseed oil in a sauté pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Let cool. Put the peppers, onion, coconut milk, curry powder, cumin, salt, tomato paste, and cilantro in a Vita Mix or blender and mix until smooth.

Transfer the mixture back to the pan and cook over medium heat, stirring occasionally, until thickened, about 15 minutes. Reheat just before serving.

This sauce will keep, covered, in the refrigerator for up to 1 week.

Moroccan Chickpea Cakes

Ingredients

1 cup of dried chickpeas soaked overnight

4 tablespoons extra virgin olive oil

1/2 cup chopped onion

1/2 cup chopped celery

2 tablespoons chopped fresh Italian parsley

1 tablespoon smoked paprika

1 teaspoon Old Bay Seasoning (Did you know it was Gluten Free?)

1 teaspoon sea salt

1 teaspoon ground cumin

1/3 cup Bob’s Red Mill Gluten Free All Purpose Flour

1 cup gluten free bread crumbs

Directions

Put the dried chickpeas in a bowl and add water to cover by about 3 inches. Soak overnight. Drain and rinse.

In a sauté pan, heat 3 tablespoons of the olive oil over medium heat. Add the onion and the celery and sauté until softened, about 5 minutes.

Put the chickpeas, parsley, paprika, Old Bay Seasoning, salt and cumin into a food processor, and pulse until ground. Add in the flour and pulse a few more times to mix. You don’t want to over do it though…or soon you will have hummas. If the mixture seems too dry, add some water one tablespoon at a time to help it stick together. Transfer to a large bowl and fold in sautéed vegetables. With your hands fold the mixture into patties.

Dredge each patty into the bread crumbs to coat the entire patty.

Place on a baking sheet with a silicone baking mat on it. Refrigerate patties for 30 minutes.

Heat 2 tablespoons of the olive oil in a sauté pan and fry until golden brown, about 4 minutes per side. For a healthier version, skip the final step of the breadcrumbs and bake the patties in a 350 degree oven for 10 minutes per side.

To serve, pour a 1/2 cup of the curry sauce into the middle of each plate. Place 2 warm cakes in the center, and sprinkle toasted almond slivers on top for garnish.

Delish!

Recipe adapted from Candle 79.