Lately I have been making a number of raw dishes using Milled Golden Flax from FlaxMatters, such as the raw onion crackers I made the other day using this great milled golden flax. Flax meal (and seeds) are called for in many raw recipes and is great to keep on hand. You can also use milled flax as an egg replacer in baking, however I would recommend only using it in breads, cookies and other baking items that have more of a granola taste or texture such as oatmeal cookies or banana bread.
Lastly milled flax is great as an addition to smoothies, cereals and oatmeal. I love to mix it in my favorite smoothie of chocolate hazelnut milk, banana and frozen Maine blueberries. Also great mixed in oatmeal with almond butter, banana and stevia. FlaxMatters also sent a Blueberry Milled Golden Flax and this is great to add to baked goods, smoothies and oatmeals. The blueberry isn’t overpowering but gives a great subtle flavor.
Zico has quickly become my beverage of choice for workouts and when I’m feeling hungry. I first received this sampler pack of Zico Natural, Passion Fruit and Mango. I loved the Mango it has a great flavor and is so refreshing. The Passion Fruit is my next favorite and is flavored with orange peel as well. Lastly is Zico Natural not my favorite but is greatly refreshing.
Since I quickly drank up all my samples I finally bought myself a case of the passion fruit flavored. Now each day I get home and either jump on the elliptical or do some Wii-Fit plus and sip on it while I workout. This drink is great sports drink and is not filled filled with all the sugar of the other sports drinks….you know the ones I”m talking about. These are fat free and have no sugar added.
Hey Everyone! So my husband, both our parents and I are on our way to Disney World for the Holidays. This is exciting as I have been to Disney a number of times, we actually just went last year for our honeymoon, but I have never been during the holidays.
Disney Honeymoon 2008
Over the last few years I have picked up a number of tips on how to eat vegan at Disney World; where to go, what to ask for, and most recently what to do ahead of time. Since I know Disney is a popular destination for many people I thought you might like to hear my eating vegan at Disney tips. I will update you with my most recent experiences upon our return.
My Vegan Disney Survival Tips:
1. E-mail WDW.Special.Diets@disney.com and request a special dietary needs worksheet. All you have to do once you make your table service dining reservations is fill the worksheet out detailing any dietary needs you have and where you are dining , what time and your reservation number. Once you have done this fax or e-mail it back. Disney will then make a note on your dining reservation and everything will be set for your arrival. *Note this is only for table service dining that you have a reservation for. If you don’t have a reservation don’t worry…keep reading.
2. There are some great places that we have dined that were great and easily accommodate a vegan diet. Many are able to get tofu, non-dairy products and other vegan items with advanced notice. My first recommendation is to inform your server that you are vegan and they can easily suggest vegan options and many times will bring the chef out to discuss what options you have. Some great restaurants we have experienced are:
The Wave at The Contemporary Resort has a great Tofu Sandwich at lunch that without the mayo is vegan. They also have a Vegetable Stew which is delicious and served at both lunch and dinner. For dessert you can indulge in some of the amazing house made sorbets
The Wave at The Contemporary
Boma this is a vegan’s paradise at Disney; located at The Animal Kingdom Lodge this buffet style dining has tons to offer. We informed our server of our dietary needs and he quickly went to get the chef who then led us around the buffet letting us know what vegan options there were and also asked if we wanted anything else that she could make up special. There were so many great options that we didn’t feel like we would need any other options and we certainly didn’t . We basically gorged ourselves on kalamatua olive hummus with lavash. At the end of our meal our waiter surprised us with house made coconut and raspberry sorbet which was great because there aren’t any vegan dessert options except fruit at the buffet.
Rose Crown Dining Room at the United Kingdom in Epcot- there was a vegetarian curry that was veganizable however rumor is that there is a vegetarian shepherd’s pie on the menu now which is not vegan.
Brown Derby at Disney’s Hollywood Studios has great food and this delicious Coconut-Crusted Tofu Noodle Bowl
Tofutti at Magic Kingdom
3. Counter Service is slightly more difficult as there is no chef to talk to however there are some easy tips:
All fries are vegan EXCEPT those served at McDonald’s Locations
All veggie burgers are vegan Garden Burgers however the bun is not vegan- you can request a vegan bun
Divvies vegan cookies, brownies and caramel corn are served at many locations around Disney
There is Tofutti and Rice Dream served around Disney and at the Magic Kingdom Ice Cream Parlor
All around Disney you can find veggie wraps/sandwiches and veggie burgers- boring but know you’ll never starve
Soy milk is available throughout Disney and at most of the resorts
4. The most vegan friendly counter service spots are:
Sunshine Seasons at Epcot- there are tons of vegan options such as the Asian vegetarian entree
Tangierine Cafe at Morocco in Epcot- this is a great location that has a vegetarian platter with couscous salad, hummus, tabbouleh, olives and lentil salad. The lentil salad is not vegan but you can sub extra hummus, couscous salad or tabbouleh.
Wolfgang Puck Express at Disney’s West Side and Market Place – there are many options such as pizza without cheese, salads, sandwiches and pasta
Backlot Express- there is a great veggie sandwich here
5. For breakfast I recommend bringing oatmeal, cereal, or cereal/energy bars- many of the Moderate, Deluxe and Disney Vacation Club Resorts have microwaves and mini fridges in the room which makes it great for stocking up your room (and saving some money).
I will report back after we our trip but here are some plans we have for our 2009 Christmas Trip:
We have planned to visit The Whispering Canyon located at The Wilderness Lodge- now this is one of the least vegan friendly places but we are compromising as it is my dad’s birthday and his choice however this will be the true test to see if the special dietary request form actually works.
Next we plan to visit ‘Ohana at the Polynesian which I hear is an amazing restaurant and Chef TJ apparently makes amazing vegan food. I am so excited and can’t wait to report back.
We are going to Chef Mickey’s at The Contemporary for Christmas Day breakfast and from my research I have heard that the chef can make tofu scramble and vegan mickey mouse waffles (which can also be made at many other restaurants) there is also tons of fruit and cereal with soy milk.
We will also be visiting The Animal Kingdom Lodge’s Sanaa which has a vegan menu and we will also be visiting Boma again as it is a must. If you want to spend a bit more money Jiko is a great restaurant for vegans and also has a vegan menu.
Lastly, we are gong to be visiting The Crystal Palace at Magic Kingdom which is said to be one of the top places for vegetarians to eat at Disney.
Dinner at The Brown Derby @ Disney's Hollywood Studios
This is a great dish that I make a few times a year usually for parties or nights that we are feeling like something yummy and comforting. I recently made this dish for our family holiday gathering and it went over great with everyone. I sometimes like to bake this up until it gets browned and bubbly but it is great hot, warm or room temperature. Use the leftovers (if you have any) to make yummy grilled sandwiches or quesadillas.
Serve this with veggie sticks, crackers and/or crusty bread
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, very finely chopped
1 can of artichokes, drained
1 T lemon juice
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 ounces vegan cream cheese, at room temperature, I prefer toffutti
1/2 cup nutritional yeast
Dash of hot sauce
Salt and Pepper
In a large skillet, heat the olive oil add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes.
Add the lemon and cook until for a minute.
Add the spinach and cook, stirring, for 1 minute.
Add the tofu cream cheese, nutritional yeast and season with hot sauce, salt and pepper.
Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature.
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
2 tablespoons all-purpose flour
2 cups soy milk
1/2 teaspoon freshly grated nutmeg
1. In a large, deep skillet, melt 2 tablespoons of the Earth Balance in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the onion and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
2. Stir spinach into to parsnips.
3. In a medium saucepan, melt the remaining 2 tablespoons of Earth Balance and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the soy milk and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Potato Latkes with Apple Sauce and Scallion Sour Cream
1 ½ lb red potatoes peeled and grated
¼ cup finely chopped scallions
2 “eggs” (use a powdered egg replacer like Ener-g)
2 T flour
1 ½ t salt and pepper
Vegetable oil for frying
Grate the potatoes and squeeze the liquid out of them.
In a bowl mix together the potatoes, flour, shallots, “eggs”, salt and pepper.
In a large skillet heat ¼ in of oil over medium high heat.
Drop heaping tablespoons of potato mixture and cook 3-4 minutes a side.
Place on a paper towel lined plate to drain. Serve immediately with applesauce and scallion sour cream
Applesauce
2 ½ lbs apples peeled and cored
3 T sugar
1 T lemon
3 T water
Combine everything in a large pot and bring to a boil over high heat.
Cover and lower heat to a simmer, cook for 20 minutes.
Uncover and cook 30 minutes.
Mash.
Scallion Sour Cream
5 scallions sliced, both greens and whites
1 package of lite silken tofu
1 T lemon juice
2 teaspoons apple cider vinegar
1 teaspoon agave
1/2 teaspoon salt
In a blender of food processor, blend all tofu through salt together, then place in a bowl.
Stir in sliced scallions.
I have been testing out some recipes from The New Vegan by Lorna Sass who is also the author of The New Soy Cookbook. This book is a great introduction to vegan recipes, the first chapter features how to stock your vegan pantry. The best thing about this cookbook is that there is a photo to go with almost every recipe. For those of who have been cooking for years pictures are not so important but being a new cook or new to vegan cuisine it is great to have a photo reference to go with a recipe.
I made the Brussels Sprouts and Udon Noodles in Miso Sauce from the book and it was delicious. I love that this book features recipes from various cuisines in a way that is approachable for anyone. This book although called the “New Vegan” is great for any level of cook and anyone interested in veganism/vegetarianism.
