Seitan Pot Pie

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The uncut pie looks rather uninteresting, but there’s plenty of goodness inside!

December has been all about the comfort food.

The seitan I made for Thanksgiving was rather huge, so I cut a bunch of it up into chunks with the intention of making seitan pot pie later. I ended up having to freeze them until I had both the time and the inclination to make it, but I’m glad that I did!

You know, I’m not sure that I’ve ever made a pot pie from scratch? Mostly I’ve had the frozen variety. They’re a bit tricky to make!

Believe it or not, I made this after work. I had made the pie crust the night before, so that just had to be rolled out (I used the olive oil crust from Vegan Pie in the Sky, using white whole wheat flour). I had also cooked the veggies the night before, so that left the gravy to be made, the veggies and seitan thrown in, and then the whole thing to bake. It was fortunate that it happened to be a day where I didn’t come home starving hungry from work, too, as it does take while to bake. 🙂

Seitan Pot Pie

  • 1-double pie crust, bought or homemade
  • 2 cups seitan, cubed (use less if you need to, such as if you’re using store bought)
  • 2-3 carrots, sliced
  • 1-2 stalks celery, diced
  • 1 cup frozen peas
  • 2 cups veggie broth
  • 1/2 cup non-dairy milk
  • 2 Tbs margarine
  • 1/2 of an onion, minced
  • 2 Tbs flour
  • salt, pepper, celery seed, thyme, rosemary to taste
  1. Preheat oven to 425F
  2. Prepare the pie crusts. Have bottom crust ready in the pie plate.
  3. Bring a pot of water to a boil. Add carrots, cook for 15 minutes; add peas and celery for the last 5 minutes; drain and put aside. Mix with seitan.
  4. Melt margarine in a skillet; add onion and cook until translucent. Sprinkle flour and mix well with the margarine/onion mixture.
  5. Slowly pour in the broth, whisking as you go and making sure to break up all clumps of flour. Do the same with the non-dairy milk. Add in spices.*
  6. Cook over medium heat, whisking constantly as the sauce thickens and comes to a boil. When it looks like gravy, it’s done. Taste for spices/salt, and then add the seitan/vegetable mixture to the gravy.
  7. Ladle the gravy/veggie/seitan mixture into the prepared pie crust. Put the top crust on, trim, and pinch together/flute the crust. Cut at least 5 slits in the top of the pie to vent steam.
  8. Bake 45 minutes, or until crust is browned and flaky.

*If you’re cool, you’ll add dry spices to the pan when you’re sautéing the onions. Leave fresh for the end!

I won’t call this a healthy weeknight meal, as there’s a lot of fat (crust), and it’s not easy to make when you get home from work unless you’ve done all the prep work ahead of time. It would be nice for a Sunday dinner, though!

Note, you can also make this up to the point to baking and pop in the freezer, then put it directly in the oven when you’re ready to bake. If you are using a glass pie plate, do one of two things:

  1. Put a layer of aluminum foil in the bottom of the pie plate, with a layer of plastic wrap on top, then put in your bottom curst, as proceed with the recipe. Cover with more plastic wrap and foil before freezing, and once frozen, lift the whole pie out of the pie plate, and put the pie back in the freezer as is. Remove foil/plastic and plop back into pie plate when ready to bake, and bake in a preheated oven (will take longer than regular recipe).
  2. Alternately, no foil/palstic in the bottom of the plate, just to cover when in the freezer, leave pie in the pie plate. When ready to bake, put the frozen pie/pie plate in a COLD oven, then turn up the heat. Never, never put a glass pie plate straight from the freezer into a hot oven.

There you have it! This is a really flexible recipe- you can add in whatever veggies you like/have on hand. Pasrnips or potatoes would be good, for sure!

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Sriracha-Maple-Cider Glazed Tempeh

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Really simple to make- served along with greens and Roasted Fingerling Potatoes from the Candle 79 Cookbook.

This was a simple dinner I made the other night, just after I got home from work. The tempeh came together quickly while the potatoes were roasting- you definitely have a few minutes before you need to start making the tempeh while the potatoes are in the oven. This meal took about 45 minutes to make (maybe 15 minutes for the tempeh), but much of that was cooking time where I didn’t have to do anything else.

The glaze for the tempeh is really more an intuitive cooking thing- where you throw together a bunch of things that sound good. Essentially, you need enough liquid to cover the tempeh in the casserole dish. For half a block of tempeh (half of an 8 oz package), about 3/4 cup liquid (total) is enough. I’m not giving amounts because you really can’t go wrong! By all means, use whatever it is that you have on hand! If you want to cut the calories, you can definitely have water make up the bulk of the liquid, rather than the cider. You just need something with sugar to make it sticky at the end.

Sriracha-Maple-Cider Glazed Tempeh

  • Tempeh- one-half block per 3/4 cup liquid
  • Apple cider or juice
  • Vegetable Broth
  • Sriracha
  • Maple Syrup (or agave, or brown rice syrup…)
  • Tamari, Soy Sauce, or Bragg’s (just a splash)
  • Garlic Powder
  • Ground Pepper
  1. Slice the tempeh into strips.
  2. Arrange the strips in one layer in a covered, microwavable dish.
  3. Mix your marinade together in a small bowl, and pour over the tempeh strips. Cover the dish, and microwave for 4 minutes.
  4. Heat a cast iron skillet. When hot, add the microwaved tempeh and marinade to the pan.
  5. Cook about 3 minutes on each side, or until browned. Let all the liquid reduce until sticky and clinging to the tempeh.
  6. Remove from heat and serve!
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Merry Christmas!

This post is far more timely than yesterday’s. 🙂

Christmas was much more laid back than Thanksgiving as far as food goes- and the dinner was almost healthy!

We started off the day with the same Cinnamon Rolls as we had at Thanksgiving.

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These have become our all-purpose Thanksgiving/Christmas breakfast.

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Dinner was Macro Mac & Cheese from Blissful Bites.

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Smoked Seitan Ham went along with dinner, made in a slow cooker, and then smoked in the stovetop smoker.

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They were served up with some greens- like I said, healthy!

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Later on, we had a vegan saładka jarzynowa, a Polish dish often served on holidays. Served with rye bread, of course.

We also had some Old Fashioned Chocolate Pudding Pie, from Vegan Pie in the Sky. I didn’t take a new picture, but we also had it at Thanksgiving.

So that catches me up with the holidays, but I have more posts in store for you. Stay tuned!

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Happy Thanksgiving!

Wait, what?

Yes, I’m slow. My New Year’s Resolution is going to be to post more often, but hey, at least you’re getting my Thanksgiving post before New Year’s right? I might even get to my Christmas post this week, too. 🙂

Oh, and if you’re looking for anything a little more regular from me, you can also check out my Facebook and Twitter pages. I’ve been posting there much more often!

But on to Thanksgiving!

It was just me and vegan boyfriend, but we had a feast!

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We started the day off with Pumpkin Cinnamon Rolls

Delicata Squash stuffed with Sourdough-Cranberry Stuffing

Green Bean Casserole made with a homemade Cream of Mushroom Soup

Maple-Cider Glazed Roasted Brussels Sprouts- Vegan Boyfriend loved these!

The meal may have been decadent- but definitely plant based! Thyme Roasted Carrots- easy to make- scrub some organic carrots, lay them in a pan and throw in some springs of fresh thyme. Drizzle with a little olive oil and roast at 400F until soft!

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Curried Pearl Onions- another easy one, especially if you buy the pearl onions pre-peeled. Toss with a bit of curry powder (I made some fresh- something like this, but using whole spices, toasted and ground), a bit of olive oil and roast at 400F until soft. Just like the carrots!

What would Thanksgiving be without mashed potatoes?

The main dish- Hazelnut-Rosemary Crusted Seitan. There’s a bunch of recipes out there- mine needs a little work. The seitan was made in the slow cooker– I’ll be posting about that technique quite a bit, soon! You’ll never go back to making it on the stove again.

A shot of the table. The wine was Hip Chicks Do Wine’s Pinot Noir. It was fabulous. I got it on my trip to Portland this past summer!

And for dessert, Cosmos Apple Pie and Old Fashioned Chocolate Pudding Pie from Vegan Pie in the Sky, served with Coconut-Cardamom Ice Cream (that I learned to make in the Herbs and Spices class at NGI!).

It was a ton of food! I was eating it for a week. 🙂

I hope that you have all been enjoying your holiday season, whatever it is that you celebrate!

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Glazed Port Wine Biscuits

I don’t know, this feels like more of a biscuit than a cookie.

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I forgot to mix my sugar into my liquids, which is why you can see the sugar crystals. Doesn’t matter so much here- it’s more a matter of aesthetics.

These are one of the cookies I featured in yesterday’s cookie post. Interestingly, these are usually vegan. The ingredients are simple: flour, wine, sugar, baking soda, salt, oil. Different recipes say different types of wine or different types of oil, and many of them have different toppings. I’m a glaze kind of girl!

I started with this recipe for proportion, and I’m willing to bet that there’s another recipe out there that looks exactly like this, but there’s only so many ways to make these. I hope you like them as much as I do!

Glazed Port Wine Biscuits

Makes 3 and a half dozen

    Wet:

  • 1 cup port wine
  • 1 cup olive oil
  • 1 cup sugar
    Dry:

  • 5 cups of flour, all purpose or white whole wheat, or a combination of both
  • 4 tsp baking powder
  • pinch of salt
  1. Pre-heat oven to 350F. Lightly grease a cookie sheet; alternately, line with parchment paper or a silpat.
  2. In a large bowl, mix the wet ingredients (including sugar). In a separate bowl, mix the dry and run a whisk through them to “sift.”
  3. Mix dry into wet and combine.
  4. Using about a (generous) tablespoon of dough, form into a ball; lightly flatten and put on cookie sheet (dough will not spread when baked- use your judgment on what you want them to look like when done).
  5. Bake about 15 minutes. Remove to cooling racks.

Glaze:

  • 1 cup powdered sugar, sifted
  • a drizzle of wine
  • a drizzle of non-dairy milk (or water)
  1. Mix wine into sugar, beating with a fork or wire whisk. Sugar will clump; add milk to thin out to a thick, syrupy consistency.
  2. Drizzle glaze on cooled biscuits. Allow glaze to harden before putting biscuits away.
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Vegan Cookies

I don’t do it every year, but something I love doing at Christmas is to make a whole bunch of different cookies to bring into work and to give out as gifts. It’s awesome to spread some vegan goodness to others!

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Click on the picture and go to flicker to see all the cookies labeled! There’s Molasses, Macadamia Ginger Crunch, Pumpkin Spice, Fiesta Margarita, Eggnog, Pignoli Almond and Snickerdoodles pictured.

I used two cookbooks to help me with this 9-batch adventure.

From Vegan Cookies Invade Your Cookie Jar

  • City Girl Snickerdoodles (p. 46)
  • Macademia Ginger Crunch Drops (p. 57)
  • Cherry Almond Cookies (p. 63)
  • Pignoli Almond Cookies (p. 73)

And from The Vegan Cookie Connoisseur (rent it free on Amazon if you have a Kindle and Prime)

  • Eggnog Cookies
  • Fiesta Margarita Cookies
  • Chewy Pumpkin Spice Cookies
  • Chewy Spiced Molasses Cookies

But wait! That’s only 8 types of cookies!

I also made Glazed Port Wine Biscuits, and I’ll be sharing my recipe for that tomorrow!

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Featured: Wine Biscuits, Snickerdoodles

It looks like I didn’t get a picture of the Cherry Almond cookies, but there’s more pictures over at my Facebook Page.

So what should you know about vegan cookies?

  • Start with a clean kitchen and plenty of counter space. Once you take out your basic ingredients, you’ll want to leave them out for the duration if you’re making several batches.
  • This can be done in a small kitchen. My kitchen now is pretty small, but the one before was positively tiny! The key is to clean up all your dishes between each batch, even if you don’t need the same equipment.
  • Before you start a project like this, pick out all of the cookies that you want to make- it will make your life easier than deciding on the fly!
  • For this many, you’ll need more four and sugar than you think you will. I wanted to make two more batches, but ran out of flour. And that was with a whole 5-pound bag, and then some!
  • Speaking of flour and sugar, even if the recipe doesn’t specify, mix your wet and dry ingredients separately. Sugar goes into the wet ingredients, so it has a chance to dissolve into the liquid. Do this unless the recipe specifies otherwise.
  • If you mix your dry ingredients separately, you can avoid “sifting” the dry if you run a whisk through the dry ingredients. That will break up any clumps!
  • You don’t need a fancy KitchenAid Stand Mixer to make cookies, though it’s helpful! There are some recipes that are easy to mix by hand. Ones that want you to cream together Earth balance and sugar are a little more difficult- a hand mixer may help.
  • Parchment paper is your friend. Not only does it make clean-up easier, it makes it much easier to get the cookies off the sheet. If you do a lot of baking, you may want to consider investing in silpat mats instead of disposable parchment paper.
  • Many vegan cookie recipes make a crumbly dough. That’s okay. Simply form the crumbs together into a ball, and flatten them out on the cookie sheet (they won’t spread if you don’t).
  • Give yourself plenty of time when you’re making this many!

My co-workers assumed the cookies were vegan since I made them, but have said they wouldn’t have known otherwise. This is the perfect opportunity to not only spread a little holiday cheer, but to show the world that vegan cookies are awesome.

Happy Holidays!

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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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