Lindsay Ingalls – Page 234 – Naturally Lindsay

Vegan Mofo #20: The List

October 23, 2009 by Lindsay Ingalls 2 Comments

This is a cheater post- I found this on http://dandily.net/blog/ and decided to waste some time and fill it out.

Rules:
1) Copy this list into your blog or social networking site profile, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out or italicize any items that you would never consider eating.
4) Optional extra: Post a comment on this post linking to your results.

1. Molasses – blackstrapp is my favorite
2. Cactus/Nopales – my mom brought me home cactus jerky from AZ
3. Scrambled Tofu – I eat this all the time
4. Grilled Portobella Caps – Of course we love mushrooms- they are a staple at our place
5. Fresh Ground Horseradish
6. Sweet Potato Biscuits – yes yummmm
7. Arepas – Not yet
8. Vegan Coleslaw – I love to make it l
9. Ginger Carrot Soup – One of my favorite soups
10. Fiddlehead Ferns – Yum I love them with oil, garlic, salt and pepper yummmm
11. Roasted Elephant Garlic – Yum.
12. Umeboshi – Nope. but actually on my list to buy this week
13. Almond Butter Toast – what is almond butter toast?
14. Aloe Vera – Love aloe juice
15. H and H Bagel NYC
16. Slow Roasted Butternut Squash
17. White truffle
18. Fruit wine made from something other than grapes
19. Freshly ground wasabi
20. Coconut Milk Ice Cream – coconut bliss is the best
21. Heirloom tomatoes – I love them
22. Orchard-fresh pressed apple cider
23. Organic California Mango – I have no idea- have had mango though!
24. Quinoa
25. Papaya Smoothie
26. Raw Scotch Bonnet or Habañero pepper
27. Goji Berry Tea
28. Fennel –
29. Vegan Chocolate Chip Cookies-
30. Radishes and Vegan Buttery Spread –
31. Starfruit
32. Oven fresh Sourdough bread –
33. Sangria made with premium fruit and juices – i don’t know about premium fruit and juice as I drank a lot of sangria when i lived in spain
34. Sauerkraut –
35. Acai Smoothie
36. Blue Foot Mushrooms – Mushrooms with feet? Cool.
37. Vegan Cupcake from Babycakes NYC –
38. Sweet Potatoes and Tempeh combo –
39. Falafel
40. Spelt Crust Pizza – i used spelt english muffins as pizza crust the other day
41. Salt and Pepper Oyster Mushrooms –
42. Jicama Slaw
43. Pumpkin Edamame Ginger Dumplings
44. Hemp Milk –
45. Rose Champagne
46. Fuyu (aka persimmons)
47. Raw Avocado-Coconut Soup – raw avocado but not with coconut
48. Tofu Pesto Sandwich
49. Apple-Lemon-Ginger-Cayenne fresh-pressed juice- yummmmm
50. Grilled Seitan –
51. Prickly pear
52. Fresh Pressed Almond Milk
53. Concord Grapes off the vine –
54. Ramps – oil, garlic, salt and pepper yum.
55. Coconut Water fresh from a young coconut
56. Organic Arugula –
57. Vidalia Onion
58. Sampler of organic produce from Diamond Organics –
59. Honeycrisp Apple – soooo good
60. Poi
61. Vegan Campfire-toasted S’mores
62. Grape seed Oil
63. Farm fresh-picked Peach –
64. Freshly-made pita bread with freshly-made hummus – Of course!
65. Chestnut Snack Packs –
66. Fresh Guava
67. Mint Chocolate Chip Oatmeal Cookies
68. Raw Mallomar from One Lucky Duck, NYC
69. Fried plantains
70. Mache
71. Golden Beets –
72. Barrel-Fresh Pickles –
73. Liquid Smoke – vegan tofu jerky!
74. Meyer Lemon
75. Veggie Paella
76. Vegan Lasagna
77. Kombucha
78. Homemade Soy Milk –
79. Lapsang souchong –
80. Lychee Bellini
81. Tempeh Bacon – i make it all the time
82. Sprouted Grain Bread
83. Lemon Pepper Tempeh
84. Vanilla Bean
85. Watercress
86. Carrot you pulled out of the ground yourself –
87. Vegan In-Season Fruit Pie- birthday “cake”
88. Flowers –
89. Corn Chowder
90. High Quality Vegan Raw Chocolate
91. Yellow fuzz-free Kiwi
92. White Flesh Grapefruit –
93. Harissa – .
94. Coconut Oil- great product
95. Jackfruit
96. Homemade Risotto –
97. Spirulina
98. Seedless ‘Pixie’ Tangerine
99. Gourmet Sorbet
100. Fresh Plucked English Peas

Review: Kaia Foods

October 22, 2009 by Lindsay Ingalls 1 Comment

I have a new favorite snacks, from Kaia Foods, did I mention that they are raw as well? Kaia also makes great raw buckwheat granola which my husband just ate right up I hardly got any of the Dates & Spices one. Then again who am I to complain I barely gave him a chance to try the Curry Sprouted Sunflower seeds.

kaia

Kaia Foods (Kaia means body and earth) is an amazing company who produces great tasting raw granola and sprouted sunflower seeds. Here is a little bit about Kaia from their website (really they describe themselves best): “kaia foods was founded with the belief that our health is best supported by eating an abundance of minimally processed whole foods. We sprout, mix and dehydrate our organic foods at low temperatures so that they remain ‘raw.’ No baking, frying, bleaching, or weird processing steps!”

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To find out more visit their site and check out the variety of granola and sunflower seeds you can purchase. Oh and did I mention that 1% of all their sales goes to fight world hunger? So you feed you can feed your body and help others be fed as well.

Vegan Mofo #19: Vegan Wines

October 22, 2009 by Lindsay Ingalls 4 Comments

wineslanding_zin

french-rabbit-home-feature3 As a vegan you become accustomed to checking the labels of everything you eat, drink, and wear and are always asking if something is vegan before letting it touch your lips. However one of the most difficult things to determine whether or not it is vegan is wine. You might ask what makes it not vegan? Well, some wines are clarified after fermentation and some of the ingredients used include:

– edible gelatins (made from bones)
– isinglass (made from the swim bladders of fish)
– casein and potassium caseinate (milk proteins)
– animal albumin (egg albumin and dried blood powder)

yellow-tail As we all know wines don’t usually have an ingredients list on the bottle (or box) as other products so we can’t just go to the market and pick up a bottle without doing a little research. A great site to find out which wines are vegan is http://www.barnivore.com/ – here you can find a list of wines, beers and liquors and details as to if they are vegan friendly, mostly vegan friendly or not vegan friendly. If you click the name it brings you further so you can find out if ones is “mostly vegan friendly” which specific wines are.

Some of my favorite vega sm_FishEye_beach_bot n wines are:

Bota Box wines- not only is it vegan but it is environmentally friendly with it’s recycled box UPDATE: as of January 2010 Bota Box is no longer vegan friendly for more info check out Barnivore

French Rabbit- another great variety of vegan wines that are also enclosed in environmentally friendly packaging

Fish Eye- great and cheap

Yellow Tail- ONLY reds are vegan- which is fine with me because I love red wine however my hubz and I usually go for one of the above brands if we are sharing as he is a white wine drinker.

Vegan Mofo #18: Winter Food Basket

October 20, 2009 by Lindsay Ingalls 8 Comments

For those of you who have been following me for awhile now you know that last year my husband and I participated in a Winter CSA through Pete’s Greens of Craftsbury, VT. This year my husband’s work is subsidizing a Winter Food Basket that we get every 2 weeks starting November 9th. All the produce comes from local Vermont Farms:

Adam’s Berry Farm

AH Mushrooms

Arethusa Collective Farm

Jericho Settlers’ Farm

Rockville Market Farm

Sreamin’ Ridge Farm

Stray Cat Flower Farm

Sugarsnap Farm

Valley Dream Farm

Willow Hill Farm

What I love about this share is 1. it is vegan!, our share last year was a vegetarian localvore share and so we split it with an omni couple who took all the dairy and eggs, 2. not all the produce is coming from one distributer, 3. it’s cheaper than last year and still gives us the ability to pick up other items and stay on budget. My husband and I are both so excited to see what we will get- it’s like a new challenge each week to use all of our produce in new and interesting ways. Below is an example of what we can be expecting (does not show last week of share):

Winter Vegetable $395 (which breaks down to an average of $24.50 a week)

This share showcases the abundant Vermont winter vegetable harvest. You will recieve a variety of vegetables, ranging from fresh salad greens, mushrooms and potatoes to winter squash, carrots and onions. This share will also include apples and cider.

Nov. 9	Nov. 23	Dec. 7	Dec. 21	Jan. 4	Jan. 18	Feb. 1
mesclun	mesclun	mesclun	mesclun	mushrooms	carrots	mushrooms
spinach	spinach	spinach	spinach	carrots	beets	carrots
mushrooms	kale	mushrooms	kale	shallots	cabbage	celeriac
kale	brussel sprouts	kale	brussel sprouts	cabbage	potatoes	cabbage
fennel	carrots	fennel	carrots	potatoes	onions	potatoes
brussel sprouts	beets	carrots	beets	rutabaga	rutabaga	shallots
carrots	cabbage	napa cabbage	cabbage	turnips	turnips	rutabaga
napa cabbage	potatoes	potatoes	potatoes	celeriac	parsnips	turnips
potatoes	onions	onions	onions	winter squash	winter squash	winter squash
onions	shallots	rutabaga	turnips	garlic	garlic	garlic
parsnips	rutabaga	winter squash	parsnips	apples	cider	apples
celeriac	turnips	garlic	winter squash
winter squash	winter squash	leeks	garlic
garlic	garlic	apples	cider
leeks	cider
apples

Vegan Mofo#17: Creamless Potato Leek Soup

October 20, 2009 by Lindsay Ingalls 7 Comments

I picked up some beautiful baby leeks at the market on saturday along with some red potatoes. I was going to roasted them up together and then my husband said “would it be okay to potato leek soup” and of course I jumped at the chance to make soup especially when it was my husband requesting it (he isn’t so hot on soups usually). So tonight after an amazing dinner of roasted butternut squash and braised collards I decided to whip up batch of Creamless Potato Leek Soup.

You can get the recipe here.

Vegan Mofo #16: Canadian Thanksgiving

October 19, 2009 by Lindsay Ingalls 7 Comments

As many of you know my husband is Canadian so this year I decided that I would cook up a Canadian Thanksgiving, kind of a test run for the “real” Thanksgiving. However, last week my husband was really sick so I have been postponing making dinner. Finally last night everyone felt fine and I had everything I needed to put together our Canadian Thanksgiving dinner.

For dinner I made a Thanksgiving Tart, Roasted Brussels Sprouts, Roasted Japanese Yam and Roasted Noochie Purple Cauliflower. The best part of this meal (besides eating it) was how easy it was to make. I turned my oven on to preheat to 400F and put everything together.

For the Thanksgiving Tart:

(I adapted from this recipe)

Serves 4

What You Need:

1 tablespoon olive oil

1 cup onion, diced

3/4 cup celery, diced

5 cloves garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 14-ounce can white kidney beans, rinsed (reserving 1/4 cup)

3/4 cup walnuts

2 tablespoons fresh lemon juice

2 teaspoons shoyu

1-1/4 cups frozen chopped spinach

3-1/2 tablespoons apple juice sweetened dried cranberries

1 teaspoon dried thyme

1 9-inch prepared spelt pie shell, thawed

1/2 tablespoon olive oil (for brushing)

1 teaspoon shoyu (for brushing)

What You Do:

Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions soften and begin to caramelize. Set aside.
In a food processor, add white beans (except 1/4 reserved cup), walnuts, lemon juice, and shoyu, and pulse to lightly chop (do not purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
Transfer purée to bowl with lightly chopped beans and walnut mixture. Add spinach, cranberries, thyme, and cup of reserved beans. Stir to combine and transfer to prepared pie shell, spreading evenly.
Combine oil and tamari, and brush on top of pie and crust. Bake for 35 minutes until lightly browned.

This weekend I also made Happy Herbivore’s Low Fat Chocolate Glazed Doughnuts.

Don’t forget to sign up to participate in the Vegan Care Package Swap Here

Also there is a great Wild Garden Hummus Giveaway going on as well- Find out how you can win HERE

Vegan Mofo #15: Giveway- Wild Garden Hummus

October 18, 2009 by Lindsay Ingalls 18 Comments

WINNERS: NORA AND TAHINITOO

One of my favourite snacks is hummus and to end Vegan Mofo I am doing a Wild Garden Hummus Giveaway. Also since Halloween is around the corner it only seems appropriate to have a Halloween based question for all of you competitors to answer.

For the chance to 2 chances to win one (1) jar of Wild Garden Hummus please post a comment that answers this question: If you could veganize any halloween candy which would it be? This post will close on October 23rd at midnight and 2 people will be winners!

Once you have answered the question above you can add to your odds by doing the following:

Become a fan of my Facebook Page (leave me a comment)
Follow me on Twitter (leave me a comment)
Re-tweet @cookveganlover on Twitter
Add me to your blog roll (leave me a comment)

Naturally Lindsay

Author: Lindsay Ingalls