Little. Baby. Tomatoes.

As stated in my previous blog post, my new proximity to the local farmer's market has been both awesome and problematic. I simply cannot pass up beautiful summer produce, and this is especially true when it comes to tomatoes. I have written before about my undying devotion to the summer tomato, and now that the only thing between me and a ripe 'mater is a short walk, I find myself with an excessive abundance of colorful tomatoes.

Now, not just any tomato will stop me in my tracks. Plain ole' beefsteaks or romas don't do a whole lot for me. I am sure it is possible to grow a delicious roma tomato, but I can't shake the many experiences I have had trying to make my grocery store-bought tomato taste like something. Anything. So when it comes to picking them out locally, I stick to one rule: the more colorful (and in some cases, ugly) the better.



But today's recipe makes use of the most beautiful varieties I have found lately - tiny, adorable, perfect little globes in all shades. Growers have been bringing red/green, purple, bright orange, yellow and green striped. They have delightful names like chocolate cherry, orange blossom, and banana gold, and they also happen to be intensely sweet. They pop in your mouth and taste like a burst of summer. How can I pass them by?



I have been bringing these beautiful little treats home by the bagful, and figuring out the best way to enjoy them (other than eating them right from said bag). Because they are so incredibly delicious on their own, I like to do put them in dishes that allow their flavor to shine.



I have also been coming home with a lot of bread from Lorraine's, so my go-to dish these days is Panzanella - Tuscan bread salad. I cannot get enough of this dish. I have made it 4 times in the last week, and yet my mouth waters just thinking about making it again. The juxtaposition of the super sweet tomatoes with the salty olives, rich olive oil, and acid from the vinegar is a pretty amazing combo. Throw some fresh basil on that and you got a slice of summer heaven.



My recipe is not traditional, but I make it how I like it. It is usually made with larger tomatoes, but the baby heirlooms work perfectly here, preventing the soupyness you might get from lots of seeds.  I also like to toast my bread so it doesn't get soggy. The measurements are rough because this is one of those "throw some stuff in a bowl and eat it" dishes. Play with it and see what you like. Feel free to also add garlic, cucumbers, or even feta to yours. Enjoy, then make it again, and enjoy again.

BABY HEIRLOOM PANZANELLA

Ingredients
1/2 loaf rustic white or whole wheat bread, cut into bite-sizes pieces
2 pints local baby tomatoes, cut in half
1/2 cup green olives
1/4 red onion, sliced thin
1/2 cup olive oil
1/3 cup red wine vinegar
sea salt
black pepper
large handful fresh basil (about 15-20 leaves), roughly chopped
small handful fresh parsley, roughly chopped

Instructions
1. Preheat oven to 400. Toss bread pieces with 1 tablespoon olive oil and toast until golden brown, about 10 minutes.

2. In large bowl, carefully combine tomatoes, olives, onion, olive oil and vinegar. Season with salt and pepper to taste.

3. Cool toasted bread and add to tomato mixture. Add basil and parsley, stirring to combine. Taste for seasoning and adjust. Throw in a splash of olive oil or vinegar if needed as bread soaks up dressing. Devour.

It's Asparagus Season - AHHHHH.

Spring is here, people! And when I say "here," I mean everywhere. In the past few weeks, I have checked out produce in Florida, North Carolina, New York, and Virginia - and I can say with certainty, Spring has sprung!

Why is this a big deal? Tank tops? NO! Spring vegetables! Asparagus! Peas! Leeks! Peppers! Avocados! Fennel! Bah!!!!! My enthusiasm is insane, but I can't help it. For the next few weeks, farmer's markets across the country are going to be filled with one delicious surprise after another. After the consistent kale and acorn squash of winter, everything will be new and exciting. So I urge you to get out there and see what your farmers have to offer.

 If you have not stopped reading this blog post due to the excessive use of exclamation points, you would enjoy my latest article about asparagus in The Burg. What a delicious writing process this was.

The article includes a few recipes from early blogging days, but what is new is my Roasted Asparagus with Poached Egg & Parmesan. I am not even sure you can call this a recipe. I did a quick Google search, and confirmed the fact that thousands of people have made this before. But I chose to share it with you on the off chance you have not encountered this miracle combination because it is SO FREAKING DELICIOUS. I can brag on it because I did not invent it, but I certainly did eat it 4-5 times this week and take a pretty picture of it. The salty, lemony flavor of the asparagus dressed in the rich creamy egg and nutty parmesan is a winner. I give it a 10.

ROASTED ASPARAGUS W/POACHED EGG & PARMESAN
Ingredients
1 lb asparagus, ends trimmed
1 tablespoon olive oil
sea salt & pepper
1/2 lemon
2 eggs (preferably local)
parmigiano reggiano

Instructions
1. Preheat oven to 450. On large baking sheet, toss asparagus with olive oil, salt and pepper.  Roast asparagus is tender but not mushy, and edges are brown. Remove and dress with lemon juice.
2. Poach eggs, keeping the yolk runny.
3. Plate asparagus, and carefully top with poached eggs. Season with a little salt and pepper. Grate some fresh parmesan on the top. Break yolk directly before eating every single bite.

Enjoy and Happy Spring!
Ashley

Vegan Super Bowl #1

It's time for the Super Bowl, an annual event that I anticipate about as much as Flag Day. I know, what kind of American am I? Well, as someone who doesn't really get into football, and with the halftime shows of the past few years turning out to be giant, multi-million dollar train wrecks, there is not much to look forward to.

But this year, I am excited. As I do with most holidays and events, I am using this as an excuse to make delicious vegan food.

I polled many of you to determine what you like to eat on Super Bowl Sunday, and the answers were as follows: wings, chili, nachos, WINGS, bean dip, buffalo dip, Mexican dip, onion dip, rotel dip, and some WINGS to wash it all down. Now, I'm not hatin' on this food. In my pre-veggie days, I took down some rotel dip like it was my job. But now, I would rather make some vegan alternatives to these, so I feel less like a linebacker at the end of the day, and more like a running back. See how I made a football analogy there?

So, what kind of vegan goodies can you make? Well the good news is, some of the classic staples are already vegan. Salsa, guac, hummus - these dips are actually some of the healthiest super bowl snacks you can throw on your table. OK yes, if you eat an entire bowl of guacamole yourself, that may not be the best thing for you. But i am talking normal human portions here.

My favorite Super Bowl food is chili. Who doesn't love it? It is super easy to make, cheap, healthy, and can feed a whole crowd. Plus, your guests can customize theirs with a bunch of yummy toppings. If chili is your plan for tomorrow, try my Spicy Vegetarian Chili.

What I did today was a little less than healthy, but I needed to respond to all the calls for WINGS WINGS WINGS. I was actually not that big of a wing fan even before I went veg, but did always love a good buffalo chicken sandwich. So today, I went for the whole wing experience in a slider. These Buffalo Tofu Sliders will satisfy that buffalo wing craving, no problem. They are also super messy, and will end up all over your face, hands, and clothes, just like wings.

What I like about sliders is that they are manageable. They are gone in 4 bites, which allows you to enjoy it without committing to an entire burger. I don't like to commit to just one thing at a party, when there is so much good food to be had.

Although it would undoubtedly be easier to use store-bought chicken nuggets as the base for this sandwich as opposed to tofu, I have this rule. If a veggie food is over $4, I don't buy it. Ok so I do buy things like nutritional yeast, and maple syrup, which are both expensive - but those are ingredients. I will not buy a $5 box of "chicken" nuggets. I also patently refuse to buy a $6 bag of Daiya cheese. Yes it tastes good. But not $6 good. The vegan sour cream I use in the creamy dressing - $3. This "rule" is obviously subjective, but it works for me and my budget.

The good news is that freezing and then thawing tofu gives it a chewy texture that makes this sandwich much more like the real thing. It is an optional step, and I know it takes some planning. But it really does make the difference between "yeah this is yummy tofu" and "holy shit what IS THIS." I am going for the latter.

I know this recipe takes a bit of work, but if you want a vegan sandwich that will blow your friends out of the water, or you just want something all for your vegan self tomorrow, make it. You will be so happy that you did.

This sandwich is also fantastic as a wrap, so through it in a tortilla if you are feeling frisky. Also, if you want to make this sandwich without going full vegan, replace the creamy dressing with your favorite blue cheese dressing. 

Enjoy!

Buffalo Tofu Sliders
Makes 6-8

Sandwich Ingredients
1 block extra firm tofu
3/4 cup mild hot sauce (like texas pete or crystal)
2 tablespoons Earth Balance butter
1/2 cup corn starch
1 teaspoon garlic powder
1 teaspoon sea salt
canola oil for frying

8 white or whole wheat dinner rolls split in half

2 carrots, shredded
2 celery stalks, thinly sliced
1/4 head iceburg lettuce, finely shredded

Dressing Ingredients
1/4 cup vegan sour cream
1/4 cup vegan mayo
2 scallions, finely diced
2 teaspoons apple cider vinegar
2 teaspoons nutritional yeast
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Instructions
1. Drain tofu, squeezing out any excess water. Wrap tightly in plastic wrap and freeze overnight.
2. Remove tofu from freezer and let thaw for at least 5 hours. (this is best to do first thing in the morning).
3. In small bowl, mix dressing ingredients thoroughly. Refrigerate until use.
4. When tofu is completely thawed, squeeze out as much water as possible. Tofu should have a spongy consistency now. Cut into small cubes.
4. Add canola oil to high-sided skillet and heat over medium high. There should be enough to liberally cover the bottom.
5. In a shallow bowl, mix corn starch, garlic powder, and salt. Dredge tofu in the mixture, shake off the excess breading, then place in hot skillet. Fry until golden brown and crispy on all sides, turning with tongs occasionally.
6. Meanwhile, in small bowl, heat butter and hot sauce in microwave until hot.
7. When tofu is done, toss in hot sauce mixture. Let sit for only 1 minute. You want the tofu to soak up the sauce, but you also want to retain its crispiness.
8. On each dinner roll, place some buffalo tofu, celery, carrots, and lettuce. Top with a spoonful of creamy dressing and serve!

KALE salad

Hello friends.

Last summer, I had this amazing grilled kale salad at Candle 79 in New York. It had beluga lentils, green beans, sunflower seeds, avocado, and a bunch of other things I don't remember. It was so very awesome, in the way that salads rarely are.

I stopped by Whole Foods in Jacksonville the other day and saw some beautiful black kale, and decided that I should try to recreate that delicious meal. Black kale, much like dinosaur or lacinato kale, is much more tender than the curly kale sold at most supermarkets. It can be eaten raw, and if cooked, needs only to be heated for 1-2 minutes for optimal texture.

When I got home, I discovered some green beans from my CSA so I figured I would use what I already had at home to do the best I could. The result is pretty damn tasty, although I will not even try to say it lives up to the Candle version. Maybe if I grilled the kale, used some lentils, and then remembered the rest of the ingredients, I would have been closer.

Regardless, this is mighty good. And vegan. Enjoy.

(oh yeah I and I forgot to measure so just go with it and see what you get)

RECIPE
Blanch a handful diced green beans in boiling water for 2 minutes. Add a handful of shredded black kale and cook for one more minutes. Drain thoroughly. Toss in large bowl with diced avocado, sunflower seeds, minced garlic, dijon mustard, olive oil, apple cider vinegar, agave or honey, salt and pepper. Serve (or eat, in my case) immediately. 

Thanksgiving Detox/Beans & Greens Soup

I don't know about you guys, but I am feeling a little...bloated.

That may be little too much information, but I can't imagine I am the only one. After a holiday centered around food followed by 1-2 days of leftovers and multiple dinners out with the family, I am stuffed. And I look it, too.

I always need a little post-holiday detox to get my body back in balance. I am not talking "going on a diet," although I am not sure I even know what that means anymore. I just like to take a week to eat things that are really good for my body to make up for all the things that were not. Like that second piece of pecan pie.

My recipe for Beans and Greens Soup is the perfect post-holiday meal. It is made from lots of super healthy ingredients, including collard greens, olive oil, cannellini beans, and a whole lot of garlic. Plus, it also happens to be incredibly cheap (which is great for those of you who held Thanksgiving at your place), and very easy (once you get past that whole soaking the beans thing).



A quick note before we get to the recipe. I have been trying to find a good vegetable soup base for a little while now. I know homemade broth is the best, but let's be real, it doesn't always happen. Some of the organic store-bought broths are pretty good, but they can also be expensive. When I am on the road, I often buy dinner from the Whole Foods hot bar, and every time I read the ingredient list for one of their soups or even grain dishes, it starts with a vegetable base. If it's good enough for Whole Foods, it's good enough for me.

In this recipe, I tried out Vegebase by Vogue Cuisine. I thought it was pretty delicious, and it was both vegan and organic. However, you are welcome to substitute homemade or store-bought vegetable broth for the water in this recipe, and omit the base. It will be just as delicious!

Enjoy your healthy, nutritious soup.



Beans and Greens Soup
Serves 5-7

Ingredients
3/4 cup dry cannellini beans*
2 tablespoons olive oil
1 onion, finely diced
4-8 cloves garlic, minced (I like a lot)
1.5 teaspoons sea salt
1 teaspoon black pepper
2 bay leaves
1 teaspoon fresh thyme
3 tablespoons vegetable base**
2 teaspoons tomato paste
6-7 cups water**
4 cups collard greens, finely shredded
fresh parsley to garnish (optional)
grated parmesan to garnish (optional non-vegan garnish)

Instructions
1. Cover beans with about 3 cups of cold water. Cover and let soak overnight.
2. Drain and rinse beans. Set aside. (skip steps 1&2 if using canned beans)
3. In large stockpot, heat olive oil on medium heat. Add onion, saute for 5 minutes. Add garlic, and saute until mixture starts to turn golden brown. Add salt, pepper, thyme, bay leaf, and vegetable base. Stir, cooking for one more minute.
4. Add tomato paste, water, and beans. Stir to combine and bring to a boil. Reduce heat to medium low, cover, and cook for 20 minutes.
5. Add greens, and continue to cook for 20 minutes or until beans are soft. Add water if soup becomes too thick.
5. Remove bay leaves. Garnish with chopped fresh parsley and grated parmesan. Serve with crusty bread.

*Canned Bean Option: To make this soup with canned cannellini beans, replace 3/4 cups dry beans with 1 cup canned beans. Drain and rinse beans. Skip instructions steps 1 & 2. In step 4, add all remaining ingredients (including greens) and cook soup for 20-30 minutes total.
**Vegetable Broth Option: To use vegetable broth instead of base, substitute 6-7 cups broth for base and water. Add in step 3.

Quick Recipe: Homestyle Tempeh "Chicken" Salad

A friend of mine recently called upon me to recreate a couple of his favorite foods, a "chicken" salad and a Carolina bbq from a green market in Richmond, VA. He brought them over, we tasted, we examined the ingredients, we tasted, then we tasted some more. It was a really, really hard day.

But in the end, we cracked the code, and came up with some super delicious vegan delights. So now I will share with you this recipe for Homestyle "Chicken" Salad that is super easy, delicious, and really satisfying. 

Enjoy!

Homestyle "Chicken" Salad
Ingredients
1 block tempeh
1/2 cup celery, diced
1/4 cup carrot, diced
1/4 cup red onion, grated
1/3 cup vegan mayo
2 teaspoons dijon mustard
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped (optional)

Instructions
1. Cut tempeh in half. Steam for 10 minutes to reduce bitterness. Let cool.
2. Cut tempeh into bite-size cubes and combine with remaining ingredients in medium bowl.
3. Refrigerate for at least one hour and serve.

Forks Over Knives: Hell Yes.

Late last week, I watched the documentary, Forks Over Knives, and I have been unable to stop thinking about it since. I think it is one of the most important films that has been made this year, and that every person in our country should watch it.

A quick synopsis: Forks Over Knives examines the claim that most degenerative diseases, including cancer, heart disease, and obesity, can be reversed by following a whole foods, plant-based diet. The film follows the lives and careers of the pioneers in plant-based cuisine research,  Dr. Colin Campbell and Dr. Caldwell Esselstyn (two super cool 70-year-old dudes who look pretty awesome). These two guys discovered the links between animal protein and disease, then went on to solidify their findings with groundbreaking medical trials in many parts of the world. The film also features patients with various ailments including hypertension, insomnia, type 2 diabetes, obesity, heart disease, and high blood pressure. These patients are followed during their treatment, which consisted of a whole foods, plant-based diet alone. In fact, they were asked to discontinue the plethora of medications they were already using. In all cases, the patients reversed their illnesses within 12 weeks.

I have been trying to decide why this film had such a big impact on me. I mean, I am already a vegetarian and I promote healthy eating. I eat a vegan diet probably 95% of the time, occasionally eating some cheese or a piece of fish when I want. Don't I already know this stuff? Why did this film hit me so hard?

There are a couple different answers to this, but here is the first. I had no idea that the connection between meat and cancer had been so clearly established. The film features a number of studies showing that countries who consume the least amount of meat have the least number of cancer-related deaths, and countries with the highest meat consumption have the highest rate of cancer-related deaths. So basically, eat lots of meat, get lots of cancer.

Why is this not public? Why is this not a huge story on every news program? "We Now Know How to Prevent Cancer!" is a pretty big freaking deal, right? And yet, we hear nothing. The promotion of veganism (a word carefully avoiding in the film to avert negative connotations) is still considered to be a "fringe' idea and associated with terms like hippie, liberal, animal-lover, and tree-hugger. When in reality, we should be associating veganism with cancer-hating, heart health-loving people. Why do people get so mad when you suggest that we should consider eating less meat?

Another reason this film shocked me was the proven concept that a plant-based, whole foods diet can actually reverse many chronic illnesses. Major dietary reform can reverse the progression of type II diabetes and heart disease in many cases, which means less pills, less surgeries, and less repeat patients. In a country that is struggling to health pay for the healthcare of a sick and aging population, isn't this a ridiculously important finding?

I rarely get this worked up, and I usually keep my dietary convictions to myself. I like the way I eat, and when people ask me about it, I tell them and help them eat better. But this film pissed me off. We are a smarter people than this. Currently, over 1/3 of our children are obese. Who can honestly say that we do not have a problem here?

Before I move on, I do need to mention the criticism of this film. Some reviewers call into question the conclusions drawn by these studies, saying that there were not enough factors tested, causality and correlation aren't the same, etc. Some also have a problem with the film interchangeable talking about meat and processed foods as part of the problem.

In short, the film is not perfect, and that's ok with me. What is impossible NOT to determine from all the information gathered is that a choosing plant-based, whole foods diet is one of the best health decisions you can make in your lifetime.

This film re-energized my own health goals. As I said, I have been a vegetarian for about 4 years now; however, sometimes I forget the simple fact that whole = better.  . While I already have a healthy diet, I have a tendency to rely on vegan mayo, non-whole-grain breads and tortillas, chips, crackers, and some other pantry items that are not quite in their natural state. I also tend to use as much oil as I want in every single dish. Don't get me wrong, I will still treat myself to deliciously sinful vegan sandwiches once in a while (and blog about them), but when I'm not getting fancy, I'm gonna keep it clean.

So, to conclude this epic blog post...
I am not suggesting that everyone in this country needs to be vegan. I'm not even vegan. I don't think that choosing a healthy lifestyle has to be about absolutes. It's about what comprises the majority of your diet that counts. What I hope is that we, as a country, can acknowledge the fact that we are in bad health, that our diets are to blame, and that we have the power to change it.

I encourage all of you, vegetarians, vegans, omnivores, carnivores, junk-food-junkies alike - to watch this movie and share your thoughts. 

I will leave you with a recipe adapted from the companion book to the film. I made some changes and the result was pretty scrumptious. Enjoy!



Easy Quesadillas (Adapted from Forks over Knives: The Plant-Based Way to Health)
Cheese Filling Ingredients
1 cup cooked chickpeas
2 tablespoons nutritional yeast
1 tablespoon canola oil
1 tablespoon water
1 clove garlic
1 tablespoon white wine vinegar
1 tablespoon miso
2 teaspoons soy sauce
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dry mustard

Quesadilla Ingredients
Ten large whole-wheat tortillas
1 jar salsa
1 can vegan refried beans
1 cup cooked greens (i used collard)
1 bunch scallions

1. Combine cheese filling in food processor and blend until smooth. Add a little more water if neccessary. Consistency should be thick but spreadable (like hummus).
2. Heat a large skillet over medium heat.
3. Spread a thin later of "cheese filling" on one tortilla. Top with a thin layer of refried beans, sprinkle with greens, spread with a few drops of salsa and cover with green onions.
4. Top with the second tortilla and gently place in heated skillet. Dry fry for 3-5 minutes or until golden brown. Flip carefully.
5. Repeat with remaining tortillas.
6. Serve hot topped with additional salsa if desired.

Love Note to Julio and Baby Bok Choy

Dear Julio,
Thank you for leaving a basket of baby bok choy, white sweet potatoes, and zucchini on my doorstep this weekend. It was very sweet of you to think of me. Yes, I do understand that it is your job, and I pay the company that employs you to get me those vegetables, but I still think it's pretty cool of you.You're alright.

Sincerely,
Ashley

PS...I'm sorry my dog hates you.

I'm pretty stoked about finding a CSA in my area. Let's be real. Daytona Beach is not the agricultural capital of the world. Although Florida grows a variety of different crops, there isn't really a huge market for local, exciting produce in my community. The farmer's markets in the area feature a couple local growers who offer traditional southern crops, but most of the venders there are selling produce straight from a grocery store boxes. Not local at all. As a person who gets more excited about heirloom variety vegetales than about diamonds, this lack of variety in my community bums me out. Plenty of jewelry stores, incidentally.

SO, I was really excited to find Front Porch Pickins, a local CSA.

Let's talk about CSAs for a second. If you aren't familiar with them, CSA stands for "community supported agriculture," and is a system in which consumers recieved produce directly from the farmers who grow it. While this is similar to a farmer's market, a CSA differs in that you, as a subscriber, pay in advance for the goods you are receiving. This helps fund the farmers in advance, and you reap the delicious benefits throughout the growing season.

Helping your local farmers is one benefit of a CSA, but there are a couple more. When you become a subscriber, you are paying for a different basket weekly produce, but you don't necessarily know exactly what that basket will contain.  Although many CSA's will post seasonal charts on their website to give you an idea of what may come in, your basket may contain a few surpises, and often items that you have never seen or eaten before. While some might consider this a disadvantage, I like to think of it as a benefit and a challenge! Learning about and adding new vegetables to your diet is a great thing, and it can be such a fun adventure to learn how to prepare and cook them.



Yet another benefit of a CSA is the direct path of the vegetables from the farmer to you. They are not packed into crates, loaded onto a giant semi, and driven across the country just to sit in a grocery store for a week before you get to it. They are picked, and within a week they are in your fridge and ready to be eaten. You will never find produce as fresh as you will when you get it from the grower. The flavor is better, and they are some of the most beautiful veggies you will ever get.

I've been a member of my CSA for about three weeks, and have been pleased with the variety of produce I have gotten. If you are in the area, check them out.

I know I have a lot of Virginia readers, so if you haven't found Horse & Buggy Produce yet, it's time. They are the bomb-diggity. And yes, people do still say that. People = me.

For my Tallahassee friends out there, I have been told that Orchard Pond Organics is pretty awesome as well.

So, with my case for CSAs completed, here is a recipe using the baby bok choy I got in my basket this week. It is simple, but really delicious. It is in season in the south right now, so try to get your hands on some.

A note about washing this vegetable: it can be tricky. The key is to cut it up first (everything but the base, which should be removed), submerge in a bowl of cold water, swish it around, and then remove the bok choy by hand into a strainer. Do not pour the whole bowl of water and bok choy into the strainer, or you will get all the dirt with the vegetables. Dry completely before using with either a lettuce spinner or a kitchen towel.

Enjoy!

Spicy Stir-Fried Bok Choy

Ingredients
1.5 tablespoons canola or peanut oil
2 cloves garlic, minced
1 teaspoon red pepper flakes
1lb baby bok choy, cut into bite-sized pieces, stems and leaves separated
1/2 cup green onions, diced
1/2 teaspoon sea salt
1 teaspoon sesame oil
sesame seeds for garnish (optional)

Instructions
1. Heat canola oil in wok or large skillet over high heat.
2. Add garlic and red pepper flakes. Saute for 1 minute.
3. Add bok choy stems and cook for 1-2 minutes.
4. Add bok choy leaves, green onions, and salt. Stir-fry for 2-3 more minutes, or until vegetables are tender but not mushy.
5. Remove from heat, transfer to serving dish. Drizzle with sesame oil and garnish with sesame seeds.

Cleaning Out the Fridge and Fried Rice

One of the things I hate, most of all, is throwing food away. My contempt for this activity exists on many levels. 

First is the obvious fact that there are millions of people in this world that don't have enough to eat. To throw away my food while they have none, well, it hurts. Rationally, I understand that I can't exactly box-up my old leftover butternut squash soup and send it to Liberia, but it still sucks.

The second, less powerful but still significant reason is the small fact that I paid for that food. With my money. So essentially, I am throwing my cash in the trash. And that ain't cool.

Lastly, throwing away food makes me feel like a failure in the kitchen - like I didn't plan enough, wasn't resourceful enough, or creative enough to put it to use.

Did I mention that I hate throwing away food?

Luckily, I am able to prevent this from happening the majority of the time by throwing together some "clean out the pantry" dishes. These are meals that have a multitude of interchangeable ingredients centered around a few kitchen staples and usually include the use of leftovers from previous meals. Things like grain salads, pizzas (using any leftover roasted/cooked veggies), and soups can usually be thrown together from whatever you have sitting in your fridge.

To make room for my produce delivery today, I wanted to clean out all the veggies I bought this week, along with the big container of cooked brown rice I made on Monday. I always make a big pot of grains in the beginning of the week to throw in lunches, but I didn't end up using it all this week. So, I decided today was a perfect day for my Easy Fried Rice. Awesome name, huh?  It is what it is.

You start with cooking your protein. I prefer to use tofu for this. It has a similar texture to egg, which is used in traditional fried rice. I go vegan as often as possible, but if you want to use egg, fry it up first in a little oil and set aside before starting the rest of your dish. Or, use a little tofu and a little egg - it's delicious.

Then you cut up whatever veggies you have on hand - and I really do mean whatever you have. Today I used carrots, turnip greens, bean sprouts, mushrooms, peas, anaheim peppers, garlic, ginger, and green onion, but I have used all kinds of veggies in the past, including zucchini, spinach, corn, summer squash, bell pepper, red onion, arugula, cabbage, bok choy, kale, chard, broccoli, green beans, you name it!

The few ingredients I always like to have in there are garlic, scallions, peas, and greens of some kind. The first three add a lot of flavor, and the greens up the health factor of this dish significantly.

Ok, so you cook your vegetables on high in a little oil, starting with the sturdiest vegetables first (carrot, onion, green beans) and then adding the quicker cooking vegetables a little later. You want them to cook evenly. Add your minced garlic and ginger, then you throw in your rice, scallions, tofu, and soy sauce, cook a little longer, and serve.

The key is to make small batches at a time and to cook on high, to get the "stir-fried" taste and to keep the texture of the vegetables and the rice firm. Big batches will yield a big pile of mush.

This is a perfect weeknight dinner, because it is a complete meal in a bowl, AND because it only uses one cutting board and one wok. For those of you out there without a dishwasher, like me, you know the value of a one-pot meal. The task of doing the dishes by hand after a completely homemade meal can be a daunting one.

This is also a good dish if you are trying to introduce tofu to a non-believer. It plays a minor role here, but tastes good as part of the whole package.

The recipe below is an approximate one. No need to bust out the measuring cups here. For the veggies, "handfuls" will work just find. Enjoy!

Easy Fried Rice
Tofu Ingredients
1 tablespoon canola oil
1/2 block extra firm tofu, diced
sea salt
black pepper

Rice Ingredients
1 tablespoon canola oil
1/2 cup carrots, diced
1/2 cup shredded turnip greens (or any green)
1/2 cup anaheim peppers, diced
1/2 cup mushrooms, diced
1/2 cup frozen peas, thawed
1/2 cup bean sprouts
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 cups cooked brown rice
3/4 cup green onions, finely chopped
1/4 cup soy sauce
cilantro for garnish (optional)
chili sauce for garnish (optional)

Instructions
1. Heat 1 tablespoon oil in large wok on medium/high heat. Swirl oil around the bottom of the pan, and immediately add tofu and season with salt and pepper. Cook tofu on medium high until golden brown on all sides. Transfer to bowl and set aside.



2. Heat another tablespoon of oil in wok and turn heat to high. Add carrots, greens, and peppers and cook, stirring occasionally, for 1-2 minutes. Add mushrooms, bean sprouts and frozen peas, cooking for 3 more minutes.





3. Create a well in the middle of your pan by pushing vegetables aside. Put a small amount of oil in the middle, and place your garlic and ginger in the oil. Fry for 1 minute. Stir in rice and 1/2 cup green onions. Cook for 3-4 more minutes, stirring when needed to prevent burning. Rice should get a little crispy.



4. Add soy sauce, stir to combine, and cook for 2-3 more minutes. Transfer to serving bowl immediately and garnish with cilantro and chili sauce.

Kid-Friendly Week: Sweet Potato Fries w/Lemon, Rosemary, & Thyme

I love sweet potatoes.

I am hoping you have yet to notice that most of my blog posts begin with the statement "I love (insert vegetable here)." While the writer in me feels the need to change this and create more innovative, attention-grabbing opening lines, I am also inclined to embrace the repetition and call it my "signature phrase." It's completely intentional and endearing. Right?

Anyway, I DO love sweet potatoes. I have been known, on occasion, to make an entire dinner out of a baked sweet potato with whole lot of Earth Balance, and a little salt. Completely satisfying.

Guest Post: Tempeh Reubens

Check out my guest post on the fabulous Peas in a Blog with a new recipe for Tempeh Reubens.

Spicy Vegetarian Chili

YESSSS!!!!! There is a chill in the air. You know the feeling.
Yesterday was the type of morning when you can actually feel the seasons change. Here in Florida, I wait and wait for that day. While the rest of the country is going to apple orchards and putting up Halloween decorations, I wait. It feels wrong to drink cider or bust out the candy corn when it is 80 degrees. Very, very wrong.

But October is here and it has happened! The air has changed and all of a sudden it is autumn, and a flood of nostalgia rushes in. It happens every year. I am overwhelmed with the desire to bake cookies with cinnamon and nutmeg, roast brussels sprouts with sage, and fill my kitchen with the aromas of the fall.

Today, though, I want chili. A cool Saturday morning with college football on TV calls for chili, and I am almost positive it is some sort of sense memory that makes me feel this way. The chili of my youth was a meaty and mild one, so today I came up with a meat-free chili filled with vegetables and fresh peppers for a special kick. Chili is one of those easily veganized foods. You can just omit the meat and fill your chili with veggies and beans, or you can start with some savory mushrooms to add a beefy flavor. I was looking for an authentic chili taste, so I opted for some Boca crumbles.

This Week's Burg Article: Don't Fear the Fuzz

Looking for something different to do with all that early autumn okra?
Check out my new article in The Burg!

Vegetarian Stuffed Grape Leaves with Brown Rice & Cinnamon

You know how you can go to a market for 1 particular item and end up with 10 unrelated ingredients with no plan as to how to use them? I had one of those moments this week. In my local Indian Market. It is a glorious place with more spices than I could ever hope to use, bulk bins of okra, and a whole lot of naan. Enough said.

But today is not about Indian food. One of the items I walked out with with was a GIANT jar of grape leaves. I think it must have been an unconscious desire for the cool, bright flavors of Greek food. I have always loved the Mediterranean stuffed grape leaves (dolma or dolmathes) but had yet to try them myself, so this weekend I went for it.

Veggies and Tailgating. Yes they can happen at the same time.

It is mid-september and that means one thing to my husband and my family: football. Yes that's right, college football season is well underway, so 3 weekends in a row, husband and I have been packing it up and heading to Tallahassee for the Florida State Seminole games. I have to be honest up front, football itself isn't really my thing, but the 4-8 hours of socializing beforehand is ok by me.

Chipotle BBQ Seitan Tacos with Jicama Slaw

Have I mentioned my love for tacos? Not just traditional Mexican tacos, but tacos of all variety. I discovered while working in a restaurant that almost anything tastes good in a grilled flour tortilla. Anything. Also, tacos are a great way to make any food portable. There was no time for a fork and a plate during dinner service. The forks were for the customers.

Feel Good Soup

I am sick.

It rarely happens, but this week I came down with the flu. All feverish and achy, I didn't each much on the first day. You know that feeling. But then I needed nourishment, and I kept thinking about this soup I had once while working at the restaurant in Philly. It was one of those cold, rainy days, and half the kitchen staff had a cold. Our boss had it waiting for us when we came in - his "feel good" soup, he called it. It was chock full of healing ingredients - garlic, ginger, seaweed, chiles, etc. These ingredients are said to increase circulation, build up immune systems, and reduce inflammation. The fresh chilis also opened up my sinuses, and the hot broth felt great on my throat. It didn't hurt that it was delicious.

So, I decided to make this soup for myself at home, but wasn't sure how to go about it. I found a recipe for "long life soup" in my Candle Cafe Cookbook, which seemed to have many of the same ingredients I was looking for. It was simple enough to make, and didn't take too long, which was important so that I didn't pass out in-process. It turned out to be hot, delicious, and just what I needed.

We all get sick sometimes, and I want to share this recipe with you all for when you or someone you love comes down with the "crud," as my grandmother would say. I made a couple changes to the original recipe, and added some frozen asian dumplings in at the end.

A note on the Candle Cafe Cookbook: I recommend this one for any vegan cooks our there looking for some really special dishes. Candle Cafe and Candle 79 are two of the best vegan restaurants out there, and they know what they are doing.

Enjoy, and feel better.

Feel Better Soup (Adapted from Candle Cafe)

Ingredients
1 oz. dried shitake mushrooms
1/2 cup arame seaweed*
1 tablespoon extra virgin olive oil
1/2 yellow onion, peeled and thinly sliced
1/4 cup minced garlic
1/2 cup peeled and minced ginger
1/2 cup tamari or soy sauce
2 fresh chilis, cayenne or jalepeno, minced
2 teaspoons brown rice vinegar
2 teaspoons sesame oil
1/2 cup green onion, thinly sliced
10-12 frozen vegetarian dumplings (optional)

Instructions
1. Place the dried shitake mushrooms and the arame in 2 separate bowls and pour 4 1/2 cups of hot water over each. Let sit for 20 minutes each. Drain the mushrooms and reserve the water. Thinly slice the mushrooms. Drain and rinse the arame and discard the water. Coarsely chop the arame.

2. Heath the oil in a saute pan and cook the onion, garlic, and ginger until softened, about 10 minutes. Transfer to a soup pot and add the tamari, cayenne, vinegar, and sesame oil. Add the reserved mushroom water, mushrooms, arame, and an additional 4 1/2 cups to the pot. Bring to a boil, reduce the heat, and simmer uncovered, for 10 minutes.

3. Place 3-4 dumplings in your bowl. Pour soup over dumplings and let sit for 1 minute. Top with sliced green onion and additional chilis if desired.

*Note: Arame is an ingredient you may not have worked with before. It is a certain type of sea vegetable that has a mild, sweet flavor, and a bunch of health benefits. One serving of arame contains 50% of your daily calcium needs, which is great for vegans. You can find arame at your local asian market, or at a health food store. I prefer the asian market because it is much more affordable. Don't be intimidated by sea vegetables - they are incredibly easy to work with, and so very good for you.

Grilled Corn Bruchetta with Tarragon

Will travel for food.

Last week, at the end of our summer in Virginia, my husband Geoff and I took a little trip to NYC for theatre (Geoff) and food (me). I have a habit of traveling to specific locations based solely on the food they offer, and as you might guess, the big apple is no exception to that. New York restaurants offer more amazing vegan food and local, organic produce than any other city I have been to. Ok, maybe the super-crunchy Asheville rivals their vegan options, but only NY has this variety of high-end, gourmet vegan cuisine. Since this is a food blog I will spare you the details of the vacation (and the pics!), but let me hit some high points of the food before moving on to today's post. My favorites include chimichurri seitan and grilled kale salad at Candle 79, kimchi pancakes at the vegan Korean spot Hangawi, and the best damn grilled cheese I have ever had at the Chelsea market (clearly not vegan or healthy in any way but soooooo amazing).

Simple Grain Salad with Cashews & Mint

Hello friends. It's been a while. I've been away for the summer, in a place where the chance to cook a meal is a rare occurrence, and the chance to cook one well is non-existent. So, I am happy to be home and to refocus on cooking healthy, veg-focused food. I can't wait to try new things, perfect old recipes, and to take advantage of the local summer produce while it lasts.

This morning I was looking through my fridge, and seeing a bunch of leftovers that didn't call to me. How can I accumulate this many leftovers in only 4 days? Not entirely sure. Is there a leftover fairy that visits my home in the night and leaves half-eaten dishes in my fridge? Possibly. Anyway, I won't get a chance to hit the farmer's market until Saturday anyway, so today's recipe is one of those "clean out the fridge" ones. However, I can tell you, sometimes those can be the best, and it is a great feeling to re-purpose something into a new, tasty dish. Also, I hate throwing away food. I am morally opposed to it. Not really, but it does hurt my heart a little.

Happy Bowl & Ginger Dressing

One of my favorite easy meals is a giant bowl of brown rice (or other whole grain) topped with fresh veggies, tofu or tempeh, nuts, herbs, and some sort of tasty dressing. This is a formula that is hard to screw up, and can be easily adjusted to what you have sitting in your pantry/fridge at the time. Brown rice can be replaced with quinoa, bulgar, kasha, or even whole-wheat couscous. You can throw really any veggies in here - this is a great way to use leftover grilled or roasted veggies from the night before. Then, I like to add in some raw, easy veggies like crated carrot, green onion, bean sprouts, grated zuchinni, spinach, or kale. I am big on texture so I always add a little crunch in the form of nuts or seeds. Tonight I used almonds because I had them, but you can use anything from walnuts and pecans to sunflower or pumpkin seeds. Then - throw on a handful of whatever fresh herbs you have - parsley, basil, cilantro, mint - and top it all off with a dressing that works for what you have created. It can be as simple as lemon juice and olive oil, vinaigarette, soy sauce - whatever sounds good.