Tuesday, November 24, 2015

Get Naked!

Okay, don't get naked, please. Leave your pants on. I'm actually just here to review Naked Nutrition protein powders, which are perfect for post-run smoothies. And smoothies are cold and, thus, best enjoyed with clothes on.

Anyway, about these protein powders: The folks from Naked Nutrition contacted me a few weeks ago about reviewing their single-ingredient protein powders. Two of their flavors are vegan, so I'll only be discussing the vegan ones. That would be Naked Pea and Naked Rice.

I typically drink three smoothies a week, as post-workout breakfasts on my running days. But I'm accustomed to the vegan powders that are flavored, nutrient-enhanced, and stevia-sweetened, like Vega One, Garden of Life, Yuve, or Manitoba Harvest. These Naked powders, however, are exactly what they say they are — naked.

The Naked Pea powder is straight up yellow pea protein. It has 27 grams of plant-based protein per scoop, plus a very tiny amount of naturally occurring vitamins and minerals. And the Naked Rice is made from sprouted brown rice protein. That's it. It has 25 grams of protein and a tad more naturally occurring iron and phosphorus than the pea protein.

I'm not typically one to totally avoid processed foods, but if you're looking to do that — whether for a cleanse or a life change — these powders would definitely be the best for that. Of course, anything that goes from whole form to powdered form is processed, but these seem closer to whole foods since they're so simple.

I created a couple of simple smoothies with these powders, and I'm sharing the recipes below. I found that both powders made for thick and creamy smoothies with no gritty, powdered taste. You do have to add your own sweetener though, so I used Bee-Free Honee in these recipes. Agave would work too. Both powders kept me full after my workout for hours.

Naked Cacao Banana Smoothie
1 scoop Naked Brown Rice Protein
1 frozen banana
1 cup almond milk
1 tbsp. raw cacao powder (or any cocoa powder)
1 tbsp. vegan honey substitute (Bee-Free Honee, agave, or maple syrup)

Combine ingredients in a blender and blend until smooth.

Naked Green Pineapple-Strawberry Smoothie
1 scoop Naked Pea Protein
1 frozen banana
1/2 cup frozen strawberries
1/2 cup frozen pineapple
1 cup kale (or any dark leafy green, like collards or turnip greens)
1 tsp. spirulina
1 cup almond milk
1 tbsp. vegan honey substitute (Bee-Free Honee, agave, or maple syrup)

Combine ingredients in a blender and blend until smooth.

Monday, November 23, 2015

Vegan Thanksgiving Potluck

Every year, our vegan social club — Food Awareness — holds a vegan Thanksgiving potluck in one of our members' homes. Honestly, for the past couple years, that's about all we've done as a group. Food Awareness, which used to meet for monthly vegan lunch outings, went on a semi-permanent hiatus because our main organizer dude Vaughan needed a break, and another vegan meetup group — Memphis Vegan Dine-outs & Potlucks — had started up to fill the void.

But we still have that annual potluck, and this year, we made it a joint event with the new meetup group, which I'm also a member of. So it ended up being a GIANT vegan potluck! I'd say we had at least 50 people come through. I tried to capture images of all the food, but I don't think I even managed to cover half of it. So many latecomers kept showing up with more dishes!

I blogged yesterday about what I brought — the Holiday Cornucopia with Roasted Cauliflower, Acorn Squash, Mushrooms, Brussels, Onions, & Carrots from Vegetarian Times. You can read all about how I made this crazy bread cone and find links to the recipes on yesterday's post.

Here's what everyone else brought — or least what I managed to photograph. My fave dish of the night was Anju's Nacho Casserole. It may not be a traditional Thanksgiving dish, but who cares?! It's a cheesy Mexican casserole with layers of tortilla and vegan cheese.

Anju actually went all out and brought 4 dishes! She also brought a yummy Hash Brown Casserole. It's a staple in my family's Thanksgiving, so it was good to see that there!

And she brought this fun twist on stuffing. It's Lasagna-Style Stuffing with vegan cheese, zucchini, & chickpea flour. So yummy!

I'll get to other dish later when I add the dessert pics. I'm posting all the savories first, like these Crostini with Rosemary White Bean Spread. No idea who brought this, but the spread was fantastic!

Someone brought a massive pot of vegan-buttery Mashed Potatoes because if it's gonna be that kind of party ...

This was a yummy casserole with rice, veggies, and breadcrumbs. Not sure who brought this either. Wish I'd taken a shot of the inside, so you could see what was under those crumbs.

Elizabeth brought this Roasted Cauliflower, Leek, & Fennel Soup that I didn't get a chance to try. When I was going down the line to fill my plate, I realized that I didn't have a bowl. And then after I got out of line, there was a massive line behind me. So I thought I'd come back and get some when the line died down. But by the time I made it back, I didn't see the pot there anymore. 

Vaughan and Nicole, who hosted the party at their house, made this dish of pasta, beans, and millet. Healthy and delicious.

They also made a big pot of this Moroccan-style rice with raisins. Loved the flavors in this. 

And they made the world's biggest bowl of Kale Salad. Sadly, I didn't get any of this because my plate was full by the time I made it to that side of the table. Probably should have eaten more greens though.

Not sure who brought this, but it was a really flavorful Black-eyed Pea & Quinoa Salad. It tasted a little like tabouleh but with quinoa.

Adam and Kristie, the owners of Imagine Vegan Cafe, showed up late, after I was already super-full. But they brought their famous Spinach-Artichoke Dip from the restaurant, so I just had to make another plate!

Brad and Sharon showed up late too, but they brought this lovely pumpkin stuffed with Pumpkin Stew. I put some in a bowl and took it home to have for lunch today. It was wonderful! It had beans and corn, and it tasted just like fall.

Not pictured was the awesome gluten-free Vegan Margarita Pizza from Whole Foods, Pam's Roasted Brussels & Squash, Judith's Raw Sweet Potato Pie, Stephen's Lentil-Walnut Pate, Grace's Spicy Cashew Noodle Salad, and probably a bunch of other yummy stuff I missed. There was just so much food! Here's my savory plate (or at least the first one).

Now for dessert. Remember when I said that Anju brought 4 dishes. Well, her other contribution were these awesome Indian Kulfi bars. It's vegan ice cream — some with tamarind-fig and others with cardamom-rose. I went with cardamom-rose because cardamom! Really enjoyed these.

Susan made this perfect Chocolate Pie. Creamy, rich, smooth. Yummy!

And finally, Amy walked in a little late with this Vegan Pumpkin Pie. I don't get pumpkin pie at home on Thanksgiving because my parents think they don't like it, so this was a real treat. I shared my slice with Pam since someone in front of her in line got the last piece.

There were a few more desserts that showed up too. But by that time, I was too stuffed to even care about taking pictures. Now, I just have to find room to do it all over again this Thursday!

Sunday, November 22, 2015

Vegan Cornucopia Thanksgiving Centerpiece

I'm very lucky that I have an awesome mom who makes everything vegan at Thanksgiving. Well, she makes a turkey. But all the sides are vegan. And I always bring a centerpiece for myself. Typically, that's a Tofurky or a Field Roast Celebration Roast (or some other vegan turkey stand-in). And this year will be no different. Already grabbed my Tofurky on sale at Whole Foods for $10. 

But I've always thought it'd be cool to experiment with a veg-based centerpiece. I love plant meat, and part of the joy of Thanksgiving is having all that leftover Tofurky for sandwiches, wraps, and leftover plates piled high with dressin', cranberry sauce, and all the fixins. 

But tonight, our Memphis vegan social club held our annual Thanksgiving potluck. Since I kinda got two Thanksgivings this year, it seemed like a good time to put a veg-centric centerpiece to the test. I can still have my Tofurky next week, but for tonight, I put together this Holiday Cornucopia with Fork-and-Knife Roasted Vegetables from Vegetarian Times.

Isn't it gorgeous?! I have to admit that I'm pretty impressed with my ability to pull this off. This dish was on the cover of last month's Vegetarian Times

I kept glancing at it and thinking how cool it'd be to make it, but I'm not really a bread baker. And the recipe seemed a little intimidating. But it was actually pretty simple. I mean, it was time-consuming with all the dough rising and shaping and baking and veggie roasting. But it was so worth it. You can find the recipe for the Holiday Bread Cornucopia online here and the Fork-and-Knife Roasted Vegetables here.

Here's a quick rundown of how this is made. First, you make a dough and let it rise overnight. Then you roll it out in sections and cut it into strips. You make a cone shape using posterboard, and then that's covered in foil (so the poster doesn't catch on fire in the oven). Then you wrap the strips of dough around the cone.

The recipe calls for an egg wash on the dough to help it brown, but to make it vegan, I substituted a little Karo syrup thinned with water. When you brush dough with sugar water, it works in the same way as an egg to help the bread brown. That's because the sugar burns a little in the oven. 

Halfway through baking, you take the bread out of the oven and remove the cone.

And when it's totally done, you brush the whole thing with vegan margarine.

As for the stuffing, I used the roasted veggie recipe from Vegetarian Times that goes with the cornucopia. It has acorn squash, Brussels sprouts, cauliflower, onions, and mushrooms. Even though it wasn't in the recipe, I added carrots. The recipe instructs you to brush the roasted veggies with a balsamic-honey-olive oil glaze. But I substituted Bee-Free Honee. Agave syrup or even maple would also work.

And that's it! The dish was a huge hit at the potluck. At first, people were just spooning out veggies onto their plates and not touching the bread. I think maybe they weren't sure how to eat it. But once I made it down the line to my cornucopia, I took a knife and dug right in, cutting off a big chunk of bread. Others followed suit, and by the end of the night, all of the bread was gone and only a few Brussels sprouts were left on the platter.

If you're looking for an impressive centerpiece for your Thanksgiving celebration, check out the recipe links above on Vegetarian Times.

Thursday, November 19, 2015

My November Goddess Box!!

Last month, I signed up for Goddess Provisions, a monthly subscription box filled with crystals, essential oils, teas, vegan chocolates, vegan beauty products, and more. It's by Jill and John, the folks who run Vegan Cuts, so you already know it's awesome.

I'd previously subscribed to the Vegan Cuts Beauty Box, which was fantastic. But the Goddess Provisions box seemed more my speed. It still includes the occasional vegan beauty product, but you also get cool new age-y things. And everything in the Goddess box is full-sized, no sample products. You can see the unpacking of my first box in October here. But tonight, I wanted to share what was inside my November box.

There's a Healing Crystals Oracle Deck, a Kishu Charcoal water filter, Rawxies Chocolate Chip Cookie Dough cookie, 100% Pure vegan mascara, 21 drops Passion oil, and a red quartz crystal. Also, Goddess Provisions subscribers get a free online sacral chakra balancing yoga class by Michelle Shea Walker.

So far, the boxes have been tailored to one chakra at a time. Last month, it was the Third Eye Chakra, and this month's focus was the Sacral Chakra — our source of passion and creativity.

The Red Quartz is ideal for grounding, so it's perfect for helping to balance our lower chakras — root and sacral. I'll definitely be meditating with this soon. Love that deep red color.

The Healing Crystals deck is probably my favorite thing this time. This is deck #2. Healing Crystals makes three decks, and I already had #1, which was in a Vegan Cuts Yoga Box I ordered last year. Each deck contains cards for various crystals, and they tell you what chakras are associated with what crystals and what the crystals are used for.

The coolest part, though, is on the back of each card! There's a mantra associated with each crystal!

The 100% Pure brand mascara is super-amazing!! It's tinted with real cocoa, and when I applied it this morning, I couldn't stop sniffing the applicator. It smells like a chocolate bar! Yes, I did get mascara on my nose in case you were wondering.

I also love the passion oil. I'm a sucker for a good roll-on essential oil blend. This one contains jasmine, rose, sandalwood, and cardamom oils, and it's designed to release inhibitions, promote magnetism, and heighten sensuality.

The Kishu Charcoal water filter is pretty neat. It's a to-go filter designed to fit into a 16-ounce water bottle. You just drop it in and leave it, and it filters out toxins, like lead, mercury, cadmium, copper, and chlorine, while imparting good stuff, like calcium, potassium, and magnesium. It's totally reusable and good for about four months! I love that the Goddess box also has this kind of cool Earthy, hippie stuff.

I had the Rawxies treat today before my noon yoga class! Tasted like a chocolate chip cookie but totally healthy. It's got a base of gluten-free oat flour with sunflower seeds, almonds, coconut, dates, chocolate, cinnamon, and vanilla. Kept me powered through yoga, and it tasted like dessert.

After I signed up for the monthly box in October, I applied to be a Goddess Provisions ambassador. That doesn't mean I get anything free. I still pay $33 a month for my box, but if other people sign up using my link, I'll make a small commission. So, if you're interested in signing up for Goddess Provisions, use my link please! Thanks!! Namate, y'all.

Wednesday, November 18, 2015

Stuff I Ate

Here's some random stuff I ate. On Sunday, I met my friend Pam for our usual brunch at Imagine Vegan Cafe. I'd been craving their waffles for weeks. But at our last brunch, the power in the restaurant was out, and while they were still open and able to cook some things on the stovetop (they use gas), they couldn't use the plug-in waffle iron. And then last weekend, we skipped our Imagine brunch because some friends were in town and they needed to have breakfast earlier than Imagine opened, so they could hit the road back home.

So FINALLY, this week, my Imagine Vegan Cafe waffle craving was fulfilled. This one is topped with vegan butter, maple syrup, and crumbled veggie sausage. SO GOOD!!!

You can always count on me having a meal from Imagine in these "Stuff I Ate" posts. And you can also be sure that I'll have a meal from Pink Diva Cupcakery. A couple weeks back, I got the BBQ Tofu Sandwich and the Spaghetti Squash with Tempeh to go. Plated on the plate I keep in my desk at work. Love Cassi's deep-fried BBQ tofu!

Another fine sandwich was this Portabella Po'Boy that I had at the Bayou Bar & Grill on Monday night. The Bayou is a very meaty Cajun joint, but their portabella po'boys are AMAZING. I order mine with no cheese, no mayo, and no butter on the bun, and it's still just the most flavorful sandwich. I'm typically underwhelmed with mushroom sandwiches, but this one is an exception. The Cajun fries are great too.

The newspaper I write for, The Memphis Flyer, sponsored a craft & beer fest last weekend called Crafts & Drafts. And it was just a block from my house. So my friend Andy and I wandered over there, sipped a few local beers, and ordered sushi from the Sushi Jimmi food truck. I went with the Avocado Roll.

And the Vegetable Spring Rolls. These really hit the spot. I did not share. I ate all three.

I've been eating quick 'n' easy meals at home lately. Whole Wheat Bagels with Kite Hill Almond Cream Cheese for breakfast.

Had a Grilled Cheese last week with Daiya vegan cheddar. And I subbed out Just Mayo on the outside of the bread instead of butter. My friend Sheridan suggested that, and it was a great idea. It made my grilled cheese so soft and rich.

Here's an Amy's Bean & Rice Burrito, straight from the microwave and topped with salsa and Yellowbird Serrano Sauce.

I was on vacation last week, so I spent most of my days in my PJs binge-watching Lost. And many of my meals last week consisted of TV-watching snacks, like Let Thy Food's Spinach Artichoke Dip with Pretzel Crisps, Salsa, and Pumpkin Hummus.

Tuesday, November 17, 2015

For the Love of Food and Yoga

It's not often that I'll review a cookbook that isn't 100-percent vegan. Well, tonight's review features a vegetarian cookbook, so some of the recipes contain dairy products. But I wanted to review For the Love of Food and Yoga: A Celebration of Mindful Eating and Being because it's not just a cookbook. It's a yoga book. And I'm really into yoga these days.

This hard-cover, full-cover book was written by yoga teacher by Liz-Price Kellogg and her student Kristin Taylor. It's both cookbook — filled with a mix of vegan, vegetarian, and raw recipes — and yoga book — peppered with gorgeous photos of the authors in various asanas. The yoga posture pages include a description of each pose and what it does for the mind and body. For example, the photo of Liz and Kristin in Salamba Sirsasana (Supported Headstand) mentions that it is "liberating, stimulates the nervous system, brings clarity, king of all poses."

I love the yoga portion of the book because, even though I've been doing yoga for years, I'm still trying to learn all the Sanskrit names for postures. But the recipes are pretty awesome too. As I mentioned, not all are vegan. But for the most part, the only non-vegan ingredients are cheese, honey, milk chocolate, and Greek yogurt. All of those things are easily subbed out with vegan versions.

Even though so many of the recipes are unique and inventive, for some reason, I was stuck on trying the Liberating Lentil Soup. It was simple and pretty basic but so satisfying as the days grow cooler.

Brown lentils and greens (I used turnip greens) provide an earthy flavor, but the tart apple in the dish adds just a touch of sweetness. I'd never used apple in lentil soup before, but it makes so much sense. This was delicious with a side of crusty garlic bread.

I wanted to try one of the drinks from the Fountains of Youth chapter, too. Mostly because I love the name of the chapter. It's filled with smoothies, healthy shakes, and other health drinks. I picked the Bloody Merry (yes, they spell it that way), an alcohol-free veggie smoothie. 

The base of this is tomatoes and celery, and there's added ginger, horseradish, flax oil, lemon, garlic, and spices. Rather than using a juicer, you put everything in a blender. The flavor is great, just like some of my favorite veggie juices. But the texture was thick like a smoothie. That was kind of weird, I'll admit. I'd have preferred this same combo in my juicer rather than in my Vitamix. But nonetheless, I felt super-healthy for drinking this before my yoga session one morning.

There are so many great vegan and veganizable recipes in this book! I'd also love to try the Sweet Potato Boats (sweet p's with black bean salsa and a yogurt dressing that could easily be veganized) and the Happy Pig Banh Mi (made with tempeh, slaw, and pickled veggies). Other recipes that caught my eye: Raw Deal Cashew Corn Chowder (made with cashew cream), the Karma Kale Caesar (with dried cherries!), and the Chakra Fruit Salad (because it's pretty!)

Monday, November 16, 2015

Totally 80s!

As you probably have read on this blog a number of times over the past couple years, I'm slowly but surely working on my next cookbook, which will be a collection of veganized recipes by decade. It's been super-fun researching what people were eating way, way back in the day — during World War I, the Great Depression, the swingin' '60s.

But I actually remember the last two decades of the 20th century, and it's been neat to relive some childhood memories. Well, technically, I don't remember much about the cuisine of the '80s, since I was born in 1980. I was pretty young throughout the decade and can't recall the food trends (except maybe the junk food and candy trends). But through googling, I was reminded that crepes were all the rage in the 1980s. I can't remember my mom ever making them. Maybe she did. I do remember trying them somewhere in the early 90s.

Anyway, I knew I had to have a crepe recipe in my 1980s chapter! I'll probably do one savory and one dessert crepe in the book, but I started with the savory. Last night, I created these White Bean, Spinach & Mushroom Crepes with Kalamata Olives and Mozzarella. 

I veganized a simple crepe recipe, and it came out perfectly. Just the right texture and thickness (or should I say, thin-ness?), very buttery. The filling was sort of a little bit of this/a little bit of that. I started with a plan to make spinach-mushroom crepes. And then I thought I'd add beans for bulk and protein. And then I found some kalamata olives in the fridge and threw those in. The vegan cheese really sets it off, but it's totally optional.

On the side, I made this California Raisin-Carrot Salad!

I may not remember crepes, but I LOVED the California Raisins when I was a kid. What kid didn't? This is your basic raisin-carrot salad with vegan mayo. But I added walnuts for an extra crunch. I'm sure the California Raisins would be pleased.