I woke up one morning and had a brilliant idea – what if I took a hot dog, sliced it down the center, filled it with cheese, wrapped the entire thing in bacon and grilled it? It really wasn’t so much a question as an exclamation. Later that day I did just that for lunch. When I started preparing it, Ethan looked at me with wide eyes, marveling at what I was doing. He wanted one too. Who wouldn’t? After a few mintues on the grill it was time to taste. It was even better than I thought it would be. Prep Time: 6 minutes Cooking Time: 8 minutes Yield: As many as you make Ingredients: 1 package of vegan hotdogs. (I love the Field Roast Frankfurters) 2 strips of vegan bacon per hotdog (Upton’s Naturals Seitan Bacon is great here) Shredded cheddar style vegan cheese Hotdog buns & condiments Directions:
Gay pride festivities take place around the world year round but none is more emblematic of the LGBTQ struggle for full equality than New York City’s Gay Pride. Of course, that’s because the gay rights movement started here in New York City at The Stonewall Inn 45 years ago this weekend. In the nearly half-century since this movement began, gay, lesbian, bisexual, transgender, intersexed, queer and questioning people have started coming out of the closet, refusing to be silent, insisting on being seen and accepted for who we are. It seems fitting that on gay pride weekend we ought to pause, take stock of where we are as a community and as a movement in order to better understand where we have come from and where we are going.We have waged our epic struggle for equal rights while enduring a massive and historic epidemic that disproportionally afflicted our community. Since the
I have not enjoyed a mango lassie in over seven years. Given that they’re usually made with cream, milk and even sometimes clotted cream, this was one of the many things that I just assumed that I would have to give up when I went vegan. Oh, how I was wrong! I whipped this together and under two minutes this morning using our Vitamix blender. In truth, any blender will do. I enjoy the flavor of soy yogurt and soy milk but this can obviously be easily made using the nut milk and yogurt of your choice. Ingredients: 1/2 C frozen organic mango chunks 6 oz vanilla yogurt (I used Whole Soy and Company’s) 8 oz vanilla soy milk Pinch of cardamom Pinch of dried shredded coconut Directions Combine all ingredients in the blender and blend until creamy and smooth. Top with a dusting of Cardamom and a pinch of
Everytime I make fried seitan, I always make more than necessary for the immediate meal just so I can have these sandwiches the next day. Sometimes, I will even make the seitan for the sole purpose of making these. This is my veganized verison of the standard deli chicken cutlet sandwich. Even omnivores love this sandwich. Is it truly a bahn-mi? Well, as I don’t use a baguette, I suppose it isn’t. But that doesn’t really matter. Crispy seitan, pickled cucumbers and carrots, ciabatta bread and a hoisin spread all combine in a symphony of flavors and textures to make one amazing sandwich. In any event, here is my recipe for a Seitan Bahn-Mi Sandwich. Prep Time: 10 Minutes Cooking Time: 5 minutes Servings: 6 sandwiches Ingredients: 1 recipe fried seitan 1 recipe pickled cucumbers and carrots 2 green onions sliced into long thin strips, white and light green parts only
Back in my pre-vegan days, I was a tuna salad junkie. I made a really good tasting one with enhancements to my recipe (like the shredded carrots and spicy mustard) offered by my mother-in-law who makes the best tuna salad I ever tasted. Well, until now. Mine is now the best because it’s a cruelty free version of what she makes. Using chickpeas instead of tuna makes this a lower-sodium and mercury-free option while still retaining all of that great protein you expect from a “tuna” salad. Prep Time: 5 minutes or less Ingredients: 15 oz can of chickpeas, rinsed and drained 2 green onions (finely chopped) 1 celery stalk (finely chopped) 1 medium carrot (shredded) 1 1/2 tsp spicy mustard 1 1/2 tsp sweet pickle relish 1/4 cup vegan mayonnaise 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika Sea salt, to taste Ground black pepper, to taste
This gets filed under the “little work for big return” recipes. A quick soak in a simple pickling solution gives regular carrots and cucumbers and extra flavor burst that is both salty and sweet with a hint of tart thanks to the rice vinegar. Want to add a little something special to sandwiches? Try these. This recipe is a key ingredient in our Seitan Bahn Mi sandwich (recipe coming soon). They also work great in sushi. This is also a great recipe for practicing your knife skills. You want the carrot and cucumber strips to be about 3 inches long. They can be longer and thicker, but then they will require a little more soaking time to allow the brine to work its magic. Prep Time: 5 minutes Marinading time: 30 minutes Ingredients: 1 cucumber 2 carrots 1 cup water 2 TBL white vinegar 2 TBL sugar 1 tsp salt Directions: 1. Peel
After months and asking and waiting, our local Whole Foods finally is carrying Eat Pastry Chocolate Chip Cookie Dough. It is like a dream come true! When I was little, my mom’s idea of baking cookies was using the “slice and bake” roll of cookie dough. Don’t get me wrong, I loved it. In college that roll got me through some hard times. However, once I started baking and developed my own recipe for chocolate chip cookies, refrigerated dough became something solely for snacking, not baking. After becoming vegan, I thought refrigerated cookie dough was a thing of the past. Enter Eat Pastry. The amazing people at Eat Pastry have created vegan versions of your favorite refrigerated cookie doughs. Each flavor comes in its own tub that you can eat with a spoon if you cannot wait to bake them. As they are 100% vegan, there is no fear of
While on the field trip as part of the Main Street Vegan Academy, we walked past Palà Pizza at 198 Allen Steet, New York, NY. One of my classmates said they had vegan options so I went in to grab a menu. Unfortunately, they don’t have paper menus to take, but they did give me a match book with a link to their website and told me the site had the full menu on it. I wasn’t able to look it up that day, but as soon as I did, I was so happy. It’s not just a pizza place that will throw some daiya on a pizza and call it a day. No siree. The entire back side of the menu is 100% vegan. There are almost as many vegan options as there are non-vegan ones. Considering how much love pizza, I knew Palà was a must go to. Fast foward
