Chocolate Peanut Butter Birthday Cake!

We celebrated vegan boyfriend’s birthday this weekend, with a chocolate peanut butter cake. The recipe for the cake itself is the same as the one from my birthday cake, only doubled and baked in two 9 inch cake pans (it’s much easier to transport a cake like this than the taller but smaller cake I made for my birthday). I also used a little bit of peanut oil in place of some of the canola (about 1 Tbs per cake). The frosting is from Vegan Cupcakes Take Over the World (p. 151). I tripled that recipe because double wasn’t quite enough, but had plenty of leftovers.

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Happy Birthday, Bart!

This was my first time writing a message in chocolate. It didn’t come out perfect, but it wasn’t a terrible first try! I used this video to help me.

I was very proud of my cake, and I know it was enjoyed. :-)

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Zapiekanka

I grew up thinking of French bread pizza as the stuff you got from Stouffer’s or the school cafeteria. You know, the halved piece of French baguette covered in pizza sauce and cheese, sometimes pepperoni. Easy enough to make at home, even as a vegan version.

One night I happened to mention to vegan boyfriend that I was having “French bread pizza” for dinner. I didn’t explain my version of pizza. He then later suggested we have it some time when I ‘m at his place- and as we’re discussing the shopping list, I found out we had totally different ideas of what French bread pizza is!

What he meant is Zapiekanka, a Polish street food. It’s traditionally made with a thick French bread with some of the interior scraped out, and filled with sautéed mushrooms, topped with cheese (Daiya works fine), and then with ketchup squirted on top.

Made that way- stuffed with vegetables, I wouldn’t even yell at congress for calling pizza a vegetable.

But I digress.

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This bread was too thin to scoop out, but we did push vegetables into all the little nooks and crannies. This one has sautéed mushrooms, peppers and caramelized onions.

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And since I hate mushrooms, this one is without.

I admit, I was initially a little snobby about the idea of ketchup on pizza- but this was awesome. Using really good vegetables makes all the difference.

While these weren’t entirely authentic because of the size of the bread, they were still really good. This would also make for a really quick dinner on days when you just don’t have much time!

Zapiekanka

  • French bread, whatever size you like, sliced in half lengthwise.
  • Sautéed vegetables, such as mushrooms, peppers and caramelized onions
  • A handful of Dayia
  • Ketchup
  1. Preheat oven to 425F.
  2. If the bread is thick enough, scoop out some of the center so that you’re left with a log-like impression.
  3. Fill with sautéed veggies (or spread the veggies on the bread if it’s too thin).
  4. Top with enough Daiya to cover.
  5. Bake for 10 minutes (may turn on broiler for 1-2 minutes extra for extra browning), or until Daiya is melted.
  6. Top with ketchup and serve!

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In-Depth Herb and Spice Workshop at Natural Gourmet Institute

I took another class at NGI this past weekend. I’ve been enjoying all the other ones I’ve taken so far: Southeast Asian Vegan Banquet, the Seitan Workshop, Healthy Japanese Cooking, Tempeh Temptations, and even the Chinatown Tour. It seemed like time to take one again!

Not one, but three salads!

Added bonus to this class- it was taught by Chef Elliott Prag, who happens to be the man behind the Tweets and Facebook Page for NGI. I always appreciate associating an internet presence with a real live person.

This class was An In-Depth Herb and Spice Workshop. This was by far the most ambitious menu of any of the classes that I’ve taken!


Middle Eastern Arugula Salad with Lemon-Mint Dressing and Sumac
Italian Romaine Salad with Balsamic-Vanilla Dressing
French Spinach Salad with Tarragon-Mustard Vinaigrette

Homemade Flatbread with Middle Eastern Za’atar • Indian Cilantro-Coconut Chutney • Italian Pistachio-Mint Pesto

Eastern European White Bean and Root Vegetable Stew with Dill and Caraway
Indian Red Lentil Dhal with Curry Leaves, Cardamom, Coriander, Cumin & Lime
Japanese Azuki Bean-Squash Stew with Ginger, Soy Sauce and Rice Vinegar

Pan-Seared Tempeh in Thai Basil-Cilantro-Chile Paste Marinade
Seared Tempeh in Cajun Blackening Spice
Seared Tempeh in Cumin-Chipotle Marinade

Thai Black Forbidden Rice with Coconut Milk, Ginger, and Garlic
Long-Grain Spanish Style Brown Rice with Garlic, Paprika, Saffron and Lemon
Persian Style Short-Grain Brown Rice with Parsley, Mint, Almonds and Golden Raisins

Poached Pears with Lemon-Ginger • Chinese Five-Spice • Vanilla-Nutmeg Reduction Sauces

Cinnamon • Coconut-Cardamom • Basil Ice Creams

Is that menu not insane?

After a brief lecture on the history of herbs and spices (and the difference between), we got a chance to check out all of the herbs and spices we would be working with (and a couple extra).

Show and smell time! See the three cinnamon sticks? The canela, or Mexican cinnamon, tastes like a cinnamon candy- think Red Hots or Dentine, only without the sugar.

We were then broken up into a few groups to start tackling the recipes. Although this was a longer class than the other ones I’ve been to (and much more of the prep work was done by the assistants), there was a lot of work to be done. You did see that menu, right?

We started out making ice cream- my group had the Coconut-Cardamom, and got those right in the ice cream makers. Next, on to salads and spreads (dips?).

My group made this one: Middle Eastern Arugula Salad with Lemon-Mint Dressing and Sumac.

French Spinach Salad with Tarragon-Mustard Vinaigrette. This one had potatoes and mushrooms. Don’t tell- I ate some of the mushrooms. I didn’t even die! You know how much I don’t like them, right?

Italian Romaine Salad with Balsamic-Vanilla Dressing. I loved this one!

We took a break to eat the salads along with these! My group made the pesto on the right.

Clockwise from top: Homemade Flatbread with Italian Pistachio-Mint Pesto • Middle Eastern Za’atar • Indian Cilantro-Coconut Chutney.

After our break, it was back to work for the rest of the meal!

Next up: stews, tempeh, and rice.

Indian Red Lentil Dhal with Curry Leaves, Cardamom, Coriander, Cumin & Lime. My group made this.

Another one in which I had a hand in making: Tempeh with Cumin-Chipotle Marinade.

Front and center is the Thai Black Forbidden Rice with Coconut Milk, Ginger, and Garlic my group made. Also pictured: Japanese Azuki Bean-Squash Stew with Ginger, Soy Sauce and Rice Vinegar (back left); Long-Grain Spanish Style Brown Rice with Saffron and Lemon; and Persian Style Short-Grain Brown Rice with Parsley, Mint, Almonds and Golden Raisins.

Three kinds of tempeh: Seared Tempeh in Thai Basil-Cilantro-Chile Paste Marinade; Cajun Blackening Spice; Cumin-Chipotle Marinade.

A better view of two stews! Eastern European White Bean and Root Vegetable Stew with Dill and Caraway & Indian Red Lentil Dhal with Curry Leaves, Cardamom, Coriander, Cumin & Lime, as well as some Persian Style Short-Grain Brown Rice with Parsley, Mint, Almonds and Golden Raisins (loved!).

Next up: pears and their spicy reduction sauces! Mmm, fruit with fruity, spicy syrup…

Poached Pears with Lemon-Ginger • Chinese Five-Spice • Vanilla-Nutmeg Reduction Sauces

And finally, the aforementioned ice creams:

Cinnamon • Coconut-Cardamom • Basil Ice Creams

This was some fancy cooking!

So what did I learn in today’s class?

  • Multiple types of cinnamon! I think I had vaguely heard of this before, but it’s striking to really see the difference.
  • Generally, dried herbs and spices at the beginning of cooking, fresh herbs at the end.
  • No comparison between toasting a whole spice and then grinding it yourself, versus pre-ground spices. Try it in your kitchen some time.
  • Coconut milk makes for a better vegan ice cream than almond milk. I had an almond milk ice cream fail at home (well, not so much fail as come out really icy)- I’m glad to know it’s not just me!
  • I love tempeh. I knew this, but now I have new ways to prepare it!
  • The difference between a spice and an herb. I sort of knew already, but herbs are the leafy things, and spices are the seeds/buds/dried berries/barks, etc. And now you know!

Although it looks like it would be impossible to get through, it’s not at all. It was a fun, easy-going class. I would definitely take one like this again!

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Food Matters Review

Food Matters” is not an apt name for this film. While there is some talk about the role of diet, much of this film focuses on high-dose vitamin therapy for the treatment of disease. I also question why in a documentary that references the work of well-known plant-based diet advocates like Dr. Dean Ornish, why those well-known advocates aren’t participating in the film.

I’ve loved most of the plant-based diet documentaries that I’ve seen over the last year, such as Forks Over Knives, Vegucated and Chow Down- but I’m finding this one to be totally irresponsible and I’m offended as a health care provider. Of course, one of the experts in this film says on his personal website that the content of his website may offend educated persons, so what do you expect?

There were a number of experts interviewed in this film, but I am taking exception with one in particular. Andrew W. Saul, an orthomolecular medicine specialist, makes claims with which I take serious issue, as I fear they may be construed as advice to well meaning parents of children with serious mental illness. I don’t agree with most of the other experts either, but mental health is my field, so I feel better equipped to talk about that aspect in particular.

Claim #1: Niacin

Saul makes mention of the founder of AA taking high dose niacin (Vitamin B3), and having a significant improvement in mood. Guess what? It’s absolutely true that many people with alcoholism will suffer from vitamin deficiencies. Guess why? Because some people who are alcoholics get almost all of their calories from alcohol, not food. Not only does alcohol not contain niacin, it destroys it in the body. Standard practice in medicine for anyone coming into the hospital acutely intoxicated on alcohol is to… guess what? Give vitamins, IV!

Abram Hoffer, the doctor mentioned in the clip below who originally suggested that niacin cures depression, also believed it to be a cure for schizophrenia. That claim has never been backed up in subsequent studies.

He also mentions an anecdote of a woman whose depression is cured by niacin, and was told by a psychiatrist that the dose (11,500 mg/day) may be unsafe. The family stopped giving it to her, and she became depressed again. No other information. He makes no mention that there was nothing else that could have been responsible. That makes me feel a little uneasy. Could it be that once the vitamins were stopped, she felt like no one cared? Did she have a concomitant mental or medical illness that might make treatment a whole lot more complicated and answers a whole lot less clear? Did she actually have dementia, not depression? Well, we don’t know, because he chose not to tell us.

He also goes out of his way to say that nobody dies from Niacin (and then backtracks and says that one or two people in some years have). He makes no mention of the sucky side-effects niacin may have. But I will. Here’s a list. Better yet, here’s a woman talking about the niacin flush:

Claim #2: SSRIs are bad, vitamins good

Fact: there is a documented risk of increase of suicidal thinking and behaviors in children, adolescents and young adults up to age 24 who have started an SSRI. I’m not trying to hide that from anyone. A recent study also suggests they may not be particularly helpful for mild/moderate depression. I’d rather not expose kids to the risk if there is unlikely to be much benefit. I can’t speak for all providers out there, but I hope they all take that into consideration. (Great summary of the issues here).

On the other hand, it’s also documented that in areas of the US where more SSRIs are used with youth, the lower the suicide rate. Suggesting a kid’s parent just go out and pick up some niacin to treat their child’s depression gives no mental health professional the chance to evaluate this child’s risk for suicide. This movie doesn’t even suggest that psychotherapy would be a more appropriate option.

Psychotherapy is absolutely a valid form of treatment and gives a professional trained in mental health assessment the chance to talk about suicidal feelings with a kid and make an assessment as to risk.

I really encourage you to check out NIMH’s articles on adolescent depression. If you are dealing with depression, please have some mental health professional- a psychiatrist, psychologist, clinical social worker, marriage and family therapist, licensed counselor or psychiatric nurse practitioner involved in your or your child’s care.

The title of this film makes a very important and true statement: food matters. If people were following a healthy plant-based diet in the first place, there would probably be much less in terms health problems of all kinds to begin with. We do have some good evidence that a healthy, plant-based diet can reverse conditions such as heart disease and diabetes. That is not what this film was about.

This film is overtly biased regarding high-dose vitamin therapy for number of conditions. That is not what you get from food- that’s what you get when chemists and manufactures have broken down components from food in order to administer them in a form not intended by nature.

Is that food?

Well, aspirin comes from willow bark- but do you consider that to be a natural remedy for a headache?

The experts in this film do a whole lot of putting down of drug companies, as they exist to make money. I won’t dispute that there’s some shady and outright bad research coming from drug companies. I will say to never underestimate the value of someone’s ego as a motivator for their own claims, either. Just because someone may not get rich off of their claims doesn’t mean they aren’t biased.

Photograph “Veggie Abundance” by Amy Thewamy. Used under a Creative Commons Attribution 2.0 Generic License

Photograph “Teen Girl Sitting Near Empty Hospital Bed” by D Sharon Pruitt. Used under a Creative Commons Attribution 2.0 Generic License

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Vegan on the Cheap: Dan-Dan Style Linguine

It’s the last day of VeganMoFo.

I am panning to continue my series on Healthy Weeknight Meals, but it will be much less often. Not that I’ll be eating healthy less often, but I’ll be doing some repeat meals, and well… I live alone. Sometimes I cook small meals for one, but many of the dishes I’ve made lately ahem made lots of leftovers… some of which I’ve not had the chance to eat, so they’ve been thrown out. That’s not good.

But you want to know what was good?

These noodles!

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Made this with soba noodles instead of linguine. Also used TVP instead of Tempeh. Isn’t that cheaper?

This meal comes to us from Vegan on the Cheap.

Now, these could definitely be made on weeknight, but I hesitate to call them “healthy.” Not that they’re unhealthy per se, but there’s a LOT of fat in them. Which is what makes them taste so good!

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Oh-so-tasty!

I hope you’ve all enjoyed VeganMoFo this year!

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My Sweet Vegan Giveaway Winner!

We have a winner for My Sweet Vegan!

When I heard that Siri could automatically generate random numbers, I was so set to use it for this giveaway! Turns out you can only get a random number between 1 and 1000, which didn’t quite work. So bummed! So I went all old-fashioned and used random.org.

There seemed to be a little confusion about how to enter, but if you left a comment here, told me you were following me elsewhere in the same comment, or told me elsewhere that you were following me, you got entered, in order. Which makes tonight’s winner…

Jill K, #7 (who might look like #6, but the commenter above her also said he was following me on Twitter, and since I wasn’t clear, I wanted to be as fair as possible).

Congrats, Jill!

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Healthy Weeknight Meals: Macro Mac & Cheese

I can’t say that I made this tonight, but I did make this on a weeknight before VeganMoFo started.

This is the Macro Mac & Cheese from Blissful Bites. The stars aligned a few weeks ago: I decided I was tired of vegan cheese substitutes, and then I find out there’s a mac and cheese recipe that uses butternut squash instead!

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Macro Mac & Cheese, served with BBQ Soy Curls. BBQ Soy Curls are the easiest thing in the world to make!

Blissful Bites is a beautiful book, with lots and lots of healthy recipes. The recipes are organized by season, so this is a book where it might make sense to actually try to cook your way through, one season at a time.

The key to making this on a weeknight is preparation: have the squash peeled, cubed and ready to use, and then very little of your time is spent preparing anything- it becomes a matter of turning on a couple of pots, throwing things together in the Vita-Mix, and then tossing it in the oven.

I hope to try some of the other recipes soon!

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My Sweet Vegan Give Away!

Like my fellow Vida Vegan Conference Go-ers, I got a copy of My Sweet Vegan in my swag bag. It’s a great cookbook- so great- I already had a copy. :-)

So, my extra copy becomes yours. I’m happy to ship anywhere in the Milky Way Galaxy. Not sure how I’ll get it there if you’re not somewhere on Earth, but I’ll figure it out. :-)

Yes, yes, I did just finish a Stargate SG-1 marathon. But I’ll seriously ship it anywhere.

Leave a comment here to enter! If you follow me on Facebook or Twitter and leave a comment for those (here) you can get an extra entry or two!

You must enter by Sunday, 10/30/11 at 5PM Eastern Time to win!

And I’ll be back with more Healthy Weeknight Meals tomorrow!

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Black Bottom Blondie with Raspberry Sauce from My Sweet Vegan.

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Healthy Weeknight Meals: Not Your Mama’s Pot Roast With Roasted Vegetables

Another slow cooker recipe, but this one from Vegan Diner. The actual directions for the dish have you cooking on high for 4 hours, but I cooked on low for a couple of hours first. I’m thinking it would work perfectly fine if you wanted to cook on low all day- maybe just add a little extra liquid.

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I added some kabocha squash, too. I think you can add any winter vegetable to this one!

I made this yesterday, but I don’t see any reason why this can’t be one that cooks all day while you’re at work. It makes plenty of food, so you can also do what I did, and make it on a Sunday and have leftovers for the week!

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Vegan Brunch: East Coast Coffee Cake

Vegan Brunch is probably my favorite cookbook. I’m sure that I’ve made more from this one than any other cookbook I own. This of course is a little different than what I’ve been doing for the last few days, but sometimes it’s nice to say hi to an old friend, right?

Yesterday I had a hankering for coffee cake (other people know it as “crumb cake.”) Vegan Brunch to the rescue!

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Raspberry-Chocolate version.

This was easy to make. However, I did not have any brown sugar, which I’m sure would have made a big difference with the crumb topping. I added some molasses, but it didn’t have quite the same effect (though had I added the molasses directly to the white sugar, maybe it would have?).

At any rate, it still tasted good!

Tomorrow I have a recipe from another cookbook I haven’t tried before!

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