tag:blogger.com,1999:blog-6620614987396510232024-03-13T12:37:59.442-07:00La Cucina Vegan"The Vegan Kitchen"...
vegan recipes, resources, and random thoughts of a vegan.Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-662061498739651023.post-81673399712473402422009-06-23T18:53:00.000-07:002009-06-23T19:04:03.137-07:00Roasted Mushrooms<div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWzUnGaG50oRpPHHALHUQs3SMdTrWAL7RUATvpqqeykkrajXw6fsAKZ8oeOuVrn9pKVUs_r4XwsyqQOO-TQQUuftXqejZEWHe0ahrAdXCPm2XPFqMcPRKR0B6c5AWcqvIqsHpUnC7q2_j/s1600-h/DSC03009.JPG"><img id="BLOGGER_PHOTO_ID_5350707888459380562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWzUnGaG50oRpPHHALHUQs3SMdTrWAL7RUATvpqqeykkrajXw6fsAKZ8oeOuVrn9pKVUs_r4XwsyqQOO-TQQUuftXqejZEWHe0ahrAdXCPm2XPFqMcPRKR0B6c5AWcqvIqsHpUnC7q2_j/s400/DSC03009.JPG" border="0" /></a> <span>I love to roast just about any vegetable. It is such an easy way to prepare veggies. Today I </span>roasted a mix of cremini and shitake mushrooms. The shitake mushrooms are from the farmer's market so that counts as locally grown (in my quest to be a better consumer) but the creminis are from Washington (not very local).</div><div><br /><img id="BLOGGER_PHOTO_ID_5350707895070739442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNIp0D2ibWXPRMvxUM3ePWsFSkx24psmD6flinO2ksDL6kItxPm4iHVLMswIJI7YiHFSxXZLnX10jG647iHVVR1XUIIE2QWq_2wrjQXzSeqTC_8OfXDsKFp12Sjt6gT6lyllvk7yVy0_-/s400/DSC03003.JPG" border="0" /><br /><div></div><div>Drizzle olive oil on the mushrooms, season them with thyme, rosemary and pepper. Then roast them in a 350 degree oven for about 30-40 minutes, until tender. Season with salt when they come out of the oven (if you salt them before they go in, they will lose a lot of their moisture). They cook down quite a bit.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5350707902941515682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAeIO2YlTceGj8cHaiCq0DMcfI2_3Pa3wXR0ZecKRfD4fMcaK7VOdsvVK643xbUdoo0jMuESRVYFN0XT1BAQ3k_TY0GjNdwX-jSABXUMIlCccehYH0BMBvCBhyphenhypheno332FpMLExLRfLxofmD/s400/DSC03005.JPG" border="0" /></div></div></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com3tag:blogger.com,1999:blog-662061498739651023.post-28041708579531410272009-06-21T17:57:00.000-07:002009-06-21T18:34:59.975-07:00Veggie BBQ<div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFZNBIstv3URpqGEV5IhNydaJqVUVgF_IO0f5sbmBpqzrsMOVfw0PyMDGgdZwNGQa82sT0J99PbUxUVhGB-_naSPwwsOUoEDqMicBpKjapbRqZWpXqc_FhZsDTYDQo-E8QD4tJUynHbMP/s1600-h/DSC02990.JPG"><img id="BLOGGER_PHOTO_ID_5349950784695512818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFZNBIstv3URpqGEV5IhNydaJqVUVgF_IO0f5sbmBpqzrsMOVfw0PyMDGgdZwNGQa82sT0J99PbUxUVhGB-_naSPwwsOUoEDqMicBpKjapbRqZWpXqc_FhZsDTYDQo-E8QD4tJUynHbMP/s400/DSC02990.JPG" border="0" /></a><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Our veggie bbq this weekend consisted of veggie kebabs, foccaccia bread, eggplant and baked beans. For the kebabs, I used tomatoes, cremini mushrooms, red onions and zucchini. I coated the veggies with olive oil, smoked paprika, garlic powder, rosemary, thyme, salt and pepper. The eggplant just had olive oil, salt and pepper. I love to eat the eggplant with the foccaccia <span>bread made on the grill. I do all the prepping and omnivore boyfriend does a great job doing the actual bbqing.</span></div><div><span><span></span><br /> </span></div><div><img id="BLOGGER_PHOTO_ID_5349950791217923858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYYTGP-92KBmOsWPMpkOIa5zAB_bc5ZbpGhFZjU5IExb4fW2bijK0YKyR8CAL9d6v45gq3EQmal3IyuNOnsxLuyJHT5l34gSyMCbJpnNyef6ft8SRBTRcmaKXP_WyMU5DjQrlO9jM29Hx/s400/DSC02992.JPG" border="0" /></div><div> </div><div>For the bread, I used Trader Joe's herb pizza dough. I divided it into eight pieces, hand stretched them out, coated them with olive oil and seasoned them with salt. You could use whatever pizza dough recipe you have. It would be fun to turn them into actual pizzas but we love it as bread. </div><div>The baked beans are Trader Joe's organic baked beans. </div><div> </div><div>I am trying to be a better consumer so I did try to buy organic, locally grown and "green" groceries for our bbq. I somewhat succeeded. The baked beans are organic but I realized that it is difficult to figure out where canned beans are grown and packaged. I am pretty sure no one is growing beans around Los Angeles so I might have to make an exception for non-locally grown beans. I will have to look into the bean issue more thoroughly being that I eat beans everyday! At least they were organic. The veggies on the kebab were locally grown and organic except for the mushrooms. They were from Washington state (not quite local-oops). </div><div>We try not to use a lot of paper towels or aluminum foil but we did use some for our bbq. I found a new product, Reynolds Wrap 100% Recycled Aluminum Foil. It's about time the leading aluminum foil people made a 100% recycled product!</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5349950798997317298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3zzgeB6XzhCUfH44eBGT4X4GCi6U86gqnFW8OaexqMPa9lDSQbGTNjrhcqfIijIknQ2momObDhHVZonv6xVl46nMPl5dic_BtxPXoxeZSHu4FcV8uwUU4XWLcshagWN_gvskDpD5xuQb/s400/DSC02995.JPG" border="0" /></div><div> </div><div>It was almost twice as much as the store brand but maybe if more people buy it the price will go down, encouraging even more people to use it. I also bought Scott brand paper towels (Scott Naturals Choose-a-Size) that are made from minimum 60% recycled fiber. I think it is good when mainstream brands that are sold in major grocery stores create "natural" product lines. The more the demand for those products goes up, the better!</div><div> </div><div>Overall, I did ok with my purchases but could do better!</div></div></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com1tag:blogger.com,1999:blog-662061498739651023.post-35990072986114060022009-06-19T15:18:00.000-07:002009-06-19T16:17:51.210-07:00Summer Challenge: Be Better Consumers!After seeing the documentary <a href="http://www.foodincmovie.com/">Food, Inc., </a>I have been re-energized and motivated to be a better consumer. For the most part I shop responsibly but I could be doing so much more! I find it easy sometimes to get lazy about these things. So I am challenging myself this summer to improve my shopping habits. There are a few things I want to work on (suggestions for more are always appreciated):<br /><ol><li><strong>Buy more locally grown food.</strong> Until now I told myself anything grown in North America counted as "local" or "in season". I live in Los Angeles so doing it that way allowed for produce grown in Mexico. I think I should limit it to produce grown in California for the most part.</li><li><strong>Buy more organic items. </strong>I was buying some organic but I also was trying to stick to a budget which can make shopping for organic items more difficult. This is a challenge so I will have to find a way to make it work.</li><li><strong>Avoid genetically modified food.</strong> I will blog more about the issues of genetically modified food later. I eat a lot of soy products (soy milk, soy yogurt, etc.) so I will have to read more labels and do more research to avoid genetically modified soybeans (currently, up to 85 percent of soybeans are genetically engineered).</li><li><strong>Prepare more responsible and healthy dishes.</strong> I need to incorporate my locally grown, non genetically modified and organic items in to tasty dishes!</li><li><strong>Get more involved in the food movement.</strong> There is so much we can be doing to improve food safety, school lunches, etc. I will be becoming more active and sharing ways for others to do so as well (I also would appreciate your ideas for ways to get involved).</li></ol>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com2tag:blogger.com,1999:blog-662061498739651023.post-36355064870294018722009-06-16T20:14:00.001-07:002009-06-16T20:31:07.214-07:00Food, Inc. - Hungry For Change?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwC_83Y-SPS1hgXYDYKU3jygEPL2X2p0qJIwtOx1CMj8tmt701ggB9YHZJB1s91Uimkb7vG4JI6N-7gZU1FZseymjV7b8NsVWQ_LAsPcPlcjuZ0crEYLFbRRlrHGTtAp7AlG4gaqkI5XM/s1600-h/movie_poster-large.jpg"><img id="BLOGGER_PHOTO_ID_5348130788847044930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 230px; CURSOR: hand; HEIGHT: 340px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwC_83Y-SPS1hgXYDYKU3jygEPL2X2p0qJIwtOx1CMj8tmt701ggB9YHZJB1s91Uimkb7vG4JI6N-7gZU1FZseymjV7b8NsVWQ_LAsPcPlcjuZ0crEYLFbRRlrHGTtAp7AlG4gaqkI5XM/s400/movie_poster-large.jpg" border="0" /></a><br /><div>Food Inc is a fascinating and informative documentary about the food industry. I hope everyone sees this movie. Even if you think as a vegan that you are very informed and minimizing your carbon footprint, there is info in this movie that will surprise you and change the way you eat and shop. My omnivore boyfriend and I saw this Friday night and it deeply affected both of us. I hope it is released in more cities to give everyone the opportunity to see it. Here's a description from the <a href="http://www.foodincmovie.com/">movie website</a>, which is also full of great info.</div><div> </div><div><br />In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.<br />Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here.</div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com1tag:blogger.com,1999:blog-662061498739651023.post-77770052462207150722009-06-06T10:58:00.000-07:002009-06-06T11:17:56.675-07:00Sweet Biscuits and Homemade Jam<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lHE6FXIcWd8Q9VCo1kQF7s30UUJdAgCldp9mxqXdYwvLxbcRMsC85scX4FDFcq9-QPQNN2G5lB6jaFmegdeG-iyEw3l69AIKhI3IEMbwOe_F1Gbc_1SlyuBJa8voNuT7JhDgNUtOWZqD/s1600-h/DSC02970.JPG"><img id="BLOGGER_PHOTO_ID_5344275992503425666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lHE6FXIcWd8Q9VCo1kQF7s30UUJdAgCldp9mxqXdYwvLxbcRMsC85scX4FDFcq9-QPQNN2G5lB6jaFmegdeG-iyEw3l69AIKhI3IEMbwOe_F1Gbc_1SlyuBJa8voNuT7JhDgNUtOWZqD/s400/DSC02970.JPG" border="0" /></a><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><br /><div>This recipe is the only successful recipe I have made from Babycakes Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by Erin McKenna <a href="http://lacucinavegan.blogspot.com/2009/05/cookbook-review-babycakes-vegan-gluten.html">(see my review of this cookbook)</a> . I call them sweet biscuits but it is a recipe for the base of her strawberry shortcakes. This recipe calls for spelt four (which is not gluten free-one of my major issues with her "gluten-free" cookbook). I used the whole grain variety and my sister tried it successfully with the white spelt. This would probably work with all purpose flour as well. I topped it with some quick homemade berry jam.</div><br /><div></div><br /><div></div><div></div><div></div><br /><div></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5344277948965653154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVexCpFPhAvSS-Uyr4v9p3YcFX4cr0Q0MYbhi9o-kuQofALH0xUlp5w7ZgD3uY2cLYw4XDLDb3PRemUHpbp3rQgePm0Oz9lnS9lVK21QKyuV_qQNygrwNRap-sb70_n1FOuAImgC3048sZ/s400/dsc02972.jpg" border="0" /><br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>This jam is so easy to make. It requires no pectin and no canning abilities whatsoever! It obviously won't last as long as the type you can but would last a week or two refrigerated. It is a <a href="http://www.marthastewart.com/recipe/raspberry-fruit-preserves?autonomy_kw=jam&rsc=header_9">Martha Stewart recipe</a>. I used 3 cups of frozen berries (a mix of blueberries, raspberries and marionberries), 1 cup of sugar and the zest of one lemon. I combined it all in a saucepan then followed Martha's directions:</div><div> </div><div>"Combine all ingredients in a medium saucepan and bring to a boil over high heat. Cook, stirring and skimming foam from surface, until mixture reaches 221 degrees on a candy thermometer, 5 to 10 minutes. To test, remove mixture from heat. Pour a small amount of jam on a cold plate and transfer to freezer, for 2 to 3 minutes. If mixture gels, it is ready to fill. If not, return to heat and retest. "</div><div> </div><div>I did use a candy thermometer but if you don't have one, boil the berries about ten minutes then try the freezer test. Once it passed the freezer test, I put it in a jar and refrigerated it. It is very easy, makes great jam and you control how much sugar you add!<br /></div><br /><div></div><br /><br /><div></div><br /><br /><div> </div></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-53210234995830759322009-05-27T20:30:00.000-07:002009-05-27T20:59:16.413-07:00Peanut Butter Chocolate Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7k9LGx_1lJJFKTAEUkN1GocmTQRgKWmw11sxo-hlsFzP05uonvZWz0FvohPFzptBHBKCZFGDbJLRFjUdKLWzsoyXu7-BwYVKNu5tob_eWt1sYfSbaa4C0G9-kcX3rcyR50p-2C_dRqQyw/s1600-h/DSC02934.JPG"><img id="BLOGGER_PHOTO_ID_5340714935779187042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7k9LGx_1lJJFKTAEUkN1GocmTQRgKWmw11sxo-hlsFzP05uonvZWz0FvohPFzptBHBKCZFGDbJLRFjUdKLWzsoyXu7-BwYVKNu5tob_eWt1sYfSbaa4C0G9-kcX3rcyR50p-2C_dRqQyw/s400/DSC02934.JPG" border="0" /></a><br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Since the last post was about bad gluten-free baked goods, I thought I would post about an absolutely delicious and easy to make gluten-free dessert. These peanut butter chocolate bars are from <a href="http://www.amazon.com/Joy-Vegan-Baking-Compassionate-Traditional/dp/1592332803/ref=sr_1_1?ie=UTF8&s=books&qid=1243482392&sr=8-1">Colleen Patrick-Goudreau's The Joy of Vegan Baking</a>. I made them for a camping trip in Joshua Tree National Park that we had this weekend. These were quite a hit among the campers. Omnivores loved them and said they tasted like a cross between Reeses peanut butter cups and Butterfinger bars. They are no bake bars that take about five minutes to make with no fancy ingredients required. After making one batch, the only change I made was the size of the pan. She uses a 9x13 pan but that made very flat bars. I used a 8x8 pan for chunkier bars.</div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-3571769572377816962009-05-26T13:43:00.000-07:002009-05-26T14:56:26.787-07:00Cookbook Review: Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cQEszWEKbmfZZ9MoZvGPh7FF5afrhu2SJFsoiN84dQpEQsiJmpZ9m0NFQdF9P_GX3meq4dOxAspinNFRPKZwd6ht_QYEeva_itkK4ydJgDaVU3jaxU7JBirIz6lQBL6yrHB58MKgGw62/s1600-h/dsc02933.jpg"><img id="BLOGGER_PHOTO_ID_5340254595368871570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cQEszWEKbmfZZ9MoZvGPh7FF5afrhu2SJFsoiN84dQpEQsiJmpZ9m0NFQdF9P_GX3meq4dOxAspinNFRPKZwd6ht_QYEeva_itkK4ydJgDaVU3jaxU7JBirIz6lQBL6yrHB58MKgGw62/s400/dsc02933.jpg" border="0" /></a> Cookbook with pumpkin spice muffins (they are just ok after much recipe tweaking)<br /><br /><br /><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><a href="http://www.amazon.com/BabyCakes-Gluten-Free-Sugar-Free-Recipes-Talked-About/dp/0307408833/ref=sr_1_1?ie=UTF8&s=books&qid=1243371261&sr=8-1">Babycakes Vegan, Gluten-Free, and (Mostly) Sugar -free Recipes from New York's Most Talked-About Bakery by Erin McKenna</a> is a really long title that definitely had room to include that it is <strong>mostly</strong> gluten free not completely gluten-free. Mostly gluten free is a bit more important to mention than mostly sugar free. I could overlook that but there are few other things wrong with this cookbook that you should know before you decide whether or not to get it.<br /><br />Erin Mckenna, the author and owner of Babycakes Bakery in NYC, was on the Martha Stewart Show making cookies from her new cookbook. Martha went on and on how good they were. Well, my mom, my sister and I immediately ordered the book. Unfortunately there are many problems with the cookbook.<br /><br /><ol><br /><li>It is not completely gluten-free as the title states. The whole chapter on biscuits and scones and some other recipes are not gluten-free (those recipes use spelt flour).</li><br /><li>I, my sister and many other people (see <a href="http://www.babycakesnyc.com/blog.html">Babycakes blog</a> and <a href="http://www.amazon.com/BabyCakes-Gluten-Free-Sugar-Free-Recipes-Talked-About/product-reviews/0307408833/ref=cm_cr_dp_all_recent?ie=UTF8&coliid=&showViewpoints=1&colid=&sortBy=bySubmissionDateDescending">Amazon reviews</a>) seem to be having similar problems. Muffins and breads collapsing, cooking times way off, cookies coming out as flat disks, etc.</li><br /><li>Ingredients and directions are not clear in the book. She lists coconut oil in the recipes but then on her blog she says you should use unscented and melted coconut oil (unscented is more difficult to find and that should be stated in the recipe as well as whether to melt it or not).</li><br /><li>She has a couple of posts on her blog to deal with all questions and problems people are having with her recipes. But her responses all seem to assume the homecook has made mistakes or not followed her recipe exactly. She also states "Remember, baker buddies, this isn't easy stuff! " Vegan and gluten free bakers are used to tweaking recipes and having cooking disasters. But when one uses a cookbook and follows the recipe exactly, it should come out well (maybe in the future you tweak spices and such but overall the recipe should work).</li></ol><br /><p>So I think that she did not have recipe testers for this which is a shame because the book is beautiful and it would have been great to have a go to cookbook for vegan and gluten-free baked goods. The shortcake bread came out well as well as one batch of the cookies. Buy this if you are ok with it providing guidelines for you for vegan and gluten free baking but not consistently good recipes. Be ready to spend a lot for ingredients ( a jar of coconut oil might be enough for two recipes) and to have a many inedible disasters before getting something good.</p></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com5tag:blogger.com,1999:blog-662061498739651023.post-74500190696860458622009-05-07T19:16:00.001-07:002009-05-07T19:21:54.819-07:00Santa Fe Pumpkin Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaMG-k_5dOCcjyteiq586SvJtI1ktBDcPThOaZFejtf2zieSbJEHIXAymXoSAVi4hqrSQGVlRvfscyubzV4cQVcXMEw3uNIUGYE1jOqPgmLfA5A0DxrRa5VNa0Rw71mRsaep7TCnCaaqv/s1600-h/DSC02632.JPG"><img id="BLOGGER_PHOTO_ID_5333271709919292002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaMG-k_5dOCcjyteiq586SvJtI1ktBDcPThOaZFejtf2zieSbJEHIXAymXoSAVi4hqrSQGVlRvfscyubzV4cQVcXMEw3uNIUGYE1jOqPgmLfA5A0DxrRa5VNa0Rw71mRsaep7TCnCaaqv/s400/DSC02632.JPG" border="0" /></a><br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><br /><div>I discovered a great blog this week, <a href="http://glutenfreegoddess.blogspot.com/">Karina's Kitchen</a>, a gluten free blog, where I found this <a href="http://glutenfreegoddess.blogspot.com/2007/01/santa-fe-pumpkin-chowder.html">Santa Fe Pumpkin Chowder recipe</a>. It is not a vegan blog but she has lots of vegan recipes. This was absolutely delicious. I added black beans to mine and used a hot salsa so it was very spicy, which is how I like it, but you can make it more mild.</div><div> </div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-74850454608639180712009-05-06T20:38:00.001-07:002009-05-06T20:51:58.663-07:00Baked Lima Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hRpWjDoK4iB4dWRCGsLmKuodDD0pwnXSpxIxDYv1MpnSdfFiG41HYYpeamL4Yah1rnDzMIOUZ-CS-7FLeLU6Z-zaPLuv9QfQ-v7Wrib3J4Y3coqmb1Di2vCa4ovR_VLf1cCSSl9UKj4X/s1600-h/DSC02628.JPG"><img id="BLOGGER_PHOTO_ID_5332921727547198770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hRpWjDoK4iB4dWRCGsLmKuodDD0pwnXSpxIxDYv1MpnSdfFiG41HYYpeamL4Yah1rnDzMIOUZ-CS-7FLeLU6Z-zaPLuv9QfQ-v7Wrib3J4Y3coqmb1Di2vCa4ovR_VLf1cCSSl9UKj4X/s400/DSC02628.JPG" border="0" /></a><br /><div></div><br /><div></div>This is another wonderful bean recipe from <a href="http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0609809237/ref=sr_1_1?ie=UTF8&s=books&qid=1241668044&sr=8-1">Madhur Jaffrey's World Vegetarian</a> cookbook. She says it is a Greek recipe from nuns in Macedonia. It is really simple to make with just a few ingredients. It is baked for about two hours but there is little prep time. She does call for cooking dry beans but you could use canned or frozen lima beans and add broth instead of the bean's cooking liquid. I usually cook dry beans a couple of times a week and use them in a variety of recipes.<br />I highly recommend this cookbook. It has about 200 recipes and most are vegan or easily veganized. She has an Indian cooking one as well but I haven't tried it yet.<br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div> </div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-4398857813911465222009-05-05T17:42:00.001-07:002009-05-05T18:00:48.571-07:00Black-Eyed Peas in a Walnut Sauce<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KV-fGzcFU_slitCSiMga0HfRC86R9osojmNMmjdwxHS38rXT-EtPw4xRi0U4xtSbi48ynMsRozWarGzGWX7JxR76kCZ7yfMbq_tcjYQLSwZo87QwXwdI_fpozCWcJ5MWc1BESkLvyFdw/s1600-h/dsc02622.jpg"><img id="BLOGGER_PHOTO_ID_5332505888873839042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KV-fGzcFU_slitCSiMga0HfRC86R9osojmNMmjdwxHS38rXT-EtPw4xRi0U4xtSbi48ynMsRozWarGzGWX7JxR76kCZ7yfMbq_tcjYQLSwZo87QwXwdI_fpozCWcJ5MWc1BESkLvyFdw/s400/dsc02622.jpg" border="0" /></a><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Being that I love beans and eat some sort of bean everyday, I thought I would post about beans all week!! Beans and nuts are my main source of protein and this recipe has both. It is a recipe from <a href="http://www.amazon.com/s/ref=nb_ss_gw_0_16?url=search-alias%3Daps&field-keywords=world+vegetarian+by+madhur+jaffrey&sprefix=world+vegetarian">Madhur Jaffrey's World Vegetarian</a> cookbook. This is must have cookbook for everyone, especially vegetarians and vegans. There are so many wonderful recipes from all over the world and she uses all types of grains and beans without too many hard to find ingredients.</div><br /><div></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5332508849537224146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXezcmMJP9_LxZVT5NRSROqoycDpwQxLG0VyDT1V-Y_xvEA7E-pTqh9_sW5tBOXet1o0BqRZo5FOPATyq2mfG4ovLTZ6i0tARyahP5WMOfUB5-9c00s8Qg-arlrjEobYaaR3pNM7egr2x/s400/DSC02624.JPG" border="0" /><br /><div></div><br /><div></div><div></div><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>This black-eyed pea dish isn't the prettiest but it is so tasty and very good for you. It would be great over your favorite grain along with a salad. I served it with a warm spinach mushroom salad. I make a very simple salad. I saute sliced mushrooms (shitake, crimini, button, etc) and when tender I put them on top of some fresh spinach leaves. Then I season it with a good olive oil (this time I used a porcini olive oil-so good) and salt and pepper. </div></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-84864493409088676632009-05-03T18:05:00.000-07:002009-05-03T19:07:55.319-07:00Roasted Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4msCXc3JJJfUuRjU_iylbFB5r9T9SdTTr0F5lr6zH0ggYjyXP7ZGhhuThpSAPo14srVQeGKCejPn3XbVvhtEBtRueZuT1GuyG93lMffs4c3rnPDr27P3Uw088GPkC_ytFFjN8YwU_YPZ/s1600-h/DSC02613.JPG"><img id="BLOGGER_PHOTO_ID_5331770057927291650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4msCXc3JJJfUuRjU_iylbFB5r9T9SdTTr0F5lr6zH0ggYjyXP7ZGhhuThpSAPo14srVQeGKCejPn3XbVvhtEBtRueZuT1GuyG93lMffs4c3rnPDr27P3Uw088GPkC_ytFFjN8YwU_YPZ/s400/DSC02613.JPG" border="0" /></a><br /><div><span><br /><br /></span><div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Whole Foods, of all places, has tomatoes on sale for 2 lbs for a $1. These are not the most flavorful tomatoes but they are pretty good. Whenever I get a bunch of tomatoes that are not the best for eating raw, I roast them. Oven roasting tomatoes at a low temperature for a few hours causes them to caramelize and intensifies the flavor. I serve them as an antipasto with <span>olives and fresh basil. They are also great on sandwiches and salads.<br /> </span></div><div><span><br /></span><span>Oven roasted tomatoes require little prep time but do cook for about 3 hours. Pre-heat oven to 250 (300 degrees if your oven doesn't go down to 250 degrees). Cut tomatoes in half and place cut side up on a foil covered baking sheet. Drizzle olive oil over the tomatoes and sprinkle with salt, pepper and a tiny bit of sugar (sugar helps the caramelization but doesn't make them sweet). Bake for 2 1/2 - 3 hours until tomatoes are still soft but are <span>starting to shrivel.<br /><br /> </span></span></div><div><span><span></span></span><span><span></span></span> </div><div><span><span></span></span><span></span> </div><div><img id="BLOGGER_PHOTO_ID_5331770051070873634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcABS2qDtC-m5D1astmFVzWl8hLwL3NNBBW2ih91824H5TEFAgiA9ITPe4hfHEwZ9PY53fu2c1ZmdnkDwrjmx8zi94RKwC0hGdY5xquMikHg_xylwWAF67zV2h-br9lsmhYoeo7pg1xPl6/s400/dsc02609.jpg" border="0" /></div><div> </div><div><span><br /><br /> I left the seeds and juice in my tomatoes before baking but many people remove the seeds and juice first. If you plan to use the tomatoes on sandwiches or don't want them too juicy then remove the seeds and juice first by scooping it out of each tomato half. Use the juice and seeds in soup or a veggie smoothie.<br /><br /><br /><br /> </span></div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5331770055351106770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHlh-UGZFEUO5soUkHEY6-N-G6HzH90lqnq98JDK5mPo6tSoYgxQJJuSFQMJIZp3R9Ew8uVPrW1mE5afn8oa70W1mAJv8bgTfIPOaKic2qjJc2JIAm-WjQvmrZjvpOA2ZCcFmCYOldoo3/s400/dsc02610.jpg" border="0" /></div></div></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com3tag:blogger.com,1999:blog-662061498739651023.post-7461498721965210552009-04-29T16:04:00.000-07:002009-04-29T17:04:18.005-07:00Black Bean Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXu4KJ4bRATXAPlJfvBjwF7vvh8Zk0i_wcc_hWWYZjWNko92o7sJNXZNcyE4k9qNbLwVlG9sbQdU-SEDIQIKS9rU1E1GtR2tBWnrKF2PoD_b67e1T0F2dkf_xuqqo-TFAuLcWjP5xft57/s1600-h/DSC02597.JPG"><img id="BLOGGER_PHOTO_ID_5330255410424532306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXu4KJ4bRATXAPlJfvBjwF7vvh8Zk0i_wcc_hWWYZjWNko92o7sJNXZNcyE4k9qNbLwVlG9sbQdU-SEDIQIKS9rU1E1GtR2tBWnrKF2PoD_b67e1T0F2dkf_xuqqo-TFAuLcWjP5xft57/s400/DSC02597.JPG" border="0" /></a><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><span style="font-size:0;"><div><br /></div></span><div><br /><br /><br /><br /><br /><br /><br /> </div><div>Chili makes for a very filling and healthy meal and I am always looking for new variations. I find that the recipes in most of my vegan cookbooks usually call for some kind of mock meat. I am not fond of mock meats. Honestly they freak me out a bit. I understand why many vege<span>tarians and vegans rely on them but I usually avoid or alter recipes that call for them. This is a mock meat free <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe/index.html">vegetarian chili</a> recipe from Emeril Lagasse and it is full of veggies and beans and is delicious! I garnished it with chopped avocados and onions.<br /><br /><br /><br />I haven't felt very inspired lately in the kitchen. Perhaps this happens to </span>all of us. I look in the cupboards and refrigerator and nothing seems appealing to me. So I have been searching my cookbooks, the vegan blogs and the web for inspiration. I came upon a contest that <a href="http://chocolatecoveredkatie.wordpress.com/2009/04/28/a-challenge%e2%80%a6-with-prizes/">Chocolate Covered Katie </a>is having that seems perfect when you are in a cooking slump. You have to try a new food or one that you haven't tried in awhile and will be entered in a drawing for some vegan goodies-see her rules <a href="http://chocolatecoveredkatie.wordpress.com/faq/veganism/ccv-in-a-box/test/new-foods-challenge/">here</a>. So I bought some adzuki beans which I have been wanting to try. Now I just have to find a recipe.....</div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-15507604492255623942009-04-22T17:27:00.001-07:002009-04-22T17:36:59.854-07:00Happy Earth DayOprah did a great special today for Earth Day. If you go to Oprah.com, you can download coupons or get the codes for 20% off <a href="http://www.mysigg.com/">SIGG</a> (their website can't seem to handle all the new traffic so you might want to wait a day or so) products, 20% off <a href="http://www.to-goware.com/">To-Go Ware</a> and a free lunch tote from Whole Foods. <br /><br /><br /><br /><script src="http://widgets.clearspring.com/o/49ca59d8636af4d3/49efb5f137b7f52a/49ca6570163db490/c5e87cea/widget.js" type="text/javascript"></script>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-9638013049841685712009-04-20T20:49:00.000-07:002009-04-20T20:59:10.072-07:00Mayan Spiced Chocolate Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDeR3GbW4TARddLyW6G_8htPdgh6gCBJZQ5bYN-NjaIB7ymurhiGp0jWY21RKW5vV2n-RNhMstHZR3r8HZq7iE40ZgdLAMa7Gxrd3duvky4V9TezOI1MaOuc9n89-t0XvWtZL8bS9N_qp/s1600-h/dsc02590.jpg"></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJ1-S8ZLq4ayO3c2VT6mqn4Lv-KLFdfB9aJBMvxfoYGudhLmJqR_thrag-2PWJu1tKWou4NHaqDyd4qswJjvCg3hFb28d2TgwIoSsCJOSxnCKtrqYCjL2BbdNkPtXaj9Fk2i1sICCSutb/s1600-h/DSC02588.JPG"><img id="BLOGGER_PHOTO_ID_5326988838836663330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJ1-S8ZLq4ayO3c2VT6mqn4Lv-KLFdfB9aJBMvxfoYGudhLmJqR_thrag-2PWJu1tKWou4NHaqDyd4qswJjvCg3hFb28d2TgwIoSsCJOSxnCKtrqYCjL2BbdNkPtXaj9Fk2i1sICCSutb/s400/DSC02588.JPG" border="0" /></a><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>In this month's issue of <a href="http://www.vegetariantimes.com/">Vegetarian Times</a>, there is a recipe for Mayan spiced chocolate pudding that has no tofu in it!! It seems so many vegan pudding and mousse recipes rely on tofu, which is ok, but I can always taste the tofu in it and many people can't eat soy. This ones uses coconut milk and cornstarch as a thickener. It is really good and I love the spiciness that the chili powder and cinnamon add to it. Mine came out a bit lumpy because my cornstarch had little lumps in it that I didn't make sure dissolved. I am going to try this with arrowroot as a thickener next time instead of the cornstarch.</div></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com1tag:blogger.com,1999:blog-662061498739651023.post-62594062246514853402009-04-17T17:10:00.000-07:002009-04-17T17:28:52.954-07:00Spicy Kohlrabi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqquABe5pi8uW8GqYfIKe4SbTvepCVyF8x99HW2asMCwvP3HcbuTYzD9Ztt5xCKIJg-qc96XdDa2knUjvn8pM2YwywN0rNosOHS0jPUG949TQ7sasrxMwps3Z-IMFLvgLyAtd7JsMAGa7/s1600-h/dsc02573.jpg"><img id="BLOGGER_PHOTO_ID_5325820586570911826" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqquABe5pi8uW8GqYfIKe4SbTvepCVyF8x99HW2asMCwvP3HcbuTYzD9Ztt5xCKIJg-qc96XdDa2knUjvn8pM2YwywN0rNosOHS0jPUG949TQ7sasrxMwps3Z-IMFLvgLyAtd7JsMAGa7/s400/dsc02573.jpg" border="0" /></a><br /><br /><br /><br /><div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Kohlrabi is one of those strange looking vegetables that is not often called for in recipes. I bought some kohlrabi at the farmer's market this week but wasn't quite sure what to do with it. Every once and <span>awhile I buy something that I have no idea what it is or what to do with it-it makes me break away from <span><span>the same old recipes I make over and over again.<br /></span></span></span></div><div><span><span><span></span></span></span> </div><div><span><span><span> </div></span></span></span><div><span><span><span><img id="BLOGGER_PHOTO_ID_5325819790470977874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SGlft-WCPNrBJpHbnCCZ_LEO8OGxF4WghgBCLhdvsyk7z0QqnHnWWc2spyM2ahJrS83hdicTu-GvHq1ZK_vborPXYMKKHeVJPuG62RSQQzASp4Rt-CEDR5XLnTS2UGw9Eq-L0nKdduzr/s400/dsc02577.jpg" border="0" /></span></span></span></div><div><span><span><span>I</span></span> found a recipe for spicy kohlrabi </span>at <a href="http://www.recipezaar.com/Spicy-Kohlrabi-198599">RecipeZaar</a> that uses the kohlrabi bulb and the greens. It turned out really well. If you don't have kohlrabi, I think it would work well with any kind of greens by themselves or greens with turnips.</div><div> </div><div> </div><div> </div></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com1tag:blogger.com,1999:blog-662061498739651023.post-27857641736180367902009-04-16T17:13:00.000-07:002009-04-16T17:38:10.603-07:00Ramps<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdskvpfNy7OQIvE9i4JWGF3KYRg871PaHtj41vgyWgyk7ExLIz14ePMpN_ANHGM2sgakZjBD18pB-EgmEmKNsgB_t44gITqvZ-nrfimKpJlrxI9HyZVLJ_kXzii5tYsPPRjLW9YmIHopDf/s1600-h/dsc02567.jpg"><img id="BLOGGER_PHOTO_ID_5325452062598847058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdskvpfNy7OQIvE9i4JWGF3KYRg871PaHtj41vgyWgyk7ExLIz14ePMpN_ANHGM2sgakZjBD18pB-EgmEmKNsgB_t44gITqvZ-nrfimKpJlrxI9HyZVLJ_kXzii5tYsPPRjLW9YmIHopDf/s400/dsc02567.jpg" border="0" /></a><br /><div></div><div></div><div></div><div></div><div></div><div>Not the freeway kind, although we do have plenty of those in Los Angeles! </div><br /><div></div><div>Ramps, also known as wild leeks, are only in season for a short time in April and May. They have a garlic/onion flavor and are delicious. If you get a chance to try these, you really should. I usually use the green part raw but it does have a really strong flavor. The white bulb part I tend to cook and use it as I would garlic. </div><div> </div><div><span></span><span> </span><img id="BLOGGER_PHOTO_ID_5325452065251970242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizE5eV3prc08zlnilEwVMMbHvtNvAJVSE-aIcDAEHtU_SEKCpQB-pByjurIMdj8cdvzM4wXpNPjx8w9LlD7Q13JLN0DUOmyB6BZ73QrkLzxjfNOf_8lPtsrMSeCSO6dOmbuD08kLQOs40Y/s400/DSC02569.JPG" border="0" />Purple potatoes with ramps<br /><br /></div><div>Ramps should really be the focus of the dish so you can enjoy their flavor, so best to pair them with milder ingredients. The green leafy part, for me, is best raw and the white part is better cooked since it has such a strong flavor. I really like the fresh green leafy parts chopped up and added to potatoes. You could saute the white part with potatoes or mushrooms then add the green part raw for extra garlic/onion goodness. Ramps are great on pasta too. Saute the white parts with some olive oil and hot pepper, add to pasta then stir in the leafy parts. I have read that they are wonderful charred on the grill but have yet to try that.</div></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-84145640822400173942009-04-14T21:20:00.000-07:002009-04-14T21:45:40.755-07:00Field Peas???<div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FyKrW19WU4gyaecYU4LceLmQE1w5_7qRGSU9H6-Cbj3ksDHrD11tflvWyVBDj0FQvJwVvhUkBKlRavu1_QCl2NuVDamMV_JwzHMUTQFfTiDuocVt6v6BCEnRFc3JCwhtBq2Dm-PqsEzH/s1600-h/dsc02564.jpg"><img id="BLOGGER_PHOTO_ID_5324771966232964162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FyKrW19WU4gyaecYU4LceLmQE1w5_7qRGSU9H6-Cbj3ksDHrD11tflvWyVBDj0FQvJwVvhUkBKlRavu1_QCl2NuVDamMV_JwzHMUTQFfTiDuocVt6v6BCEnRFc3JCwhtBq2Dm-PqsEzH/s400/dsc02564.jpg" border="0" /></a><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div>I had never seen field peas until last year. They look like black eyed peas but are not. I can only find them frozen and only at a few stores here in Los Angeles. I think they are more popular in other <span>parts of the country??? I really like them but I need more recipes for them.<br /></span><br /></div></div><div><span style="font-size:+0;"><span style="font-size:+0;"><img id="BLOGGER_PHOTO_ID_5324774474572785570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kn6IVSxloaG18wSd6T2UE70qT2XzlWXnPY3JF4n-pYvStVasZqRwghIK3-vCGMr-sNLnhyphenhyphenETgngC1RJj_qRWUrfq-NJFKWMsyCj9UQdZPb22bcDypS0E_djPApk3382xmjnCg5eyZh5M/s400/dsc02565.jpg" border="0" /><br /><div><br /><br /></span></span>I cooked them according to the package directions, basically simmering in water for 40 minutes. Then I drained them and seasoned them with olive oil, salt and lemon pepper. That is probably not a typical way to season them.</div></div></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com1tag:blogger.com,1999:blog-662061498739651023.post-37647011599965089322009-04-08T19:53:00.000-07:002009-04-08T20:46:31.327-07:00The Forgotten Turnip<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pAwYHONpPavrHYpW7iPYizOAw1hyhi2H5VJ1wfx40c1p900zNsBaT6PgsgX5lYL5rG3yBB2Cmim-7zJDOdDSN0WKqbcgqM9NqwBe5M3cMEMi7ow_N1XQv-nyJ1Yr10c47pCiXR4YNZ0M/s1600-h/dsc02559.jpg"><img id="BLOGGER_PHOTO_ID_5322521694303287874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pAwYHONpPavrHYpW7iPYizOAw1hyhi2H5VJ1wfx40c1p900zNsBaT6PgsgX5lYL5rG3yBB2Cmim-7zJDOdDSN0WKqbcgqM9NqwBe5M3cMEMi7ow_N1XQv-nyJ1Yr10c47pCiXR4YNZ0M/s400/dsc02559.jpg" border="0" /></a> Some very dirty turnips from the market<br /><br /><br />Turnips really don't get a lot respect in the vegetable world. There aren't many recipes for them, they are rarely on menus and if they are in a dish they are never the main ingredient. I love turnips. Turnips have a mild sweet flavor and they get so tender that they practically melt your in mouth. I prefer to prepare them simply. Peel and thinly slice the turnips, saute in Earth Balance or oil until tender and lightly browned, about 10-15 minutes. You can also roast them in a 400 degree oven for about a half an hour.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5322521697192944002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VXuhEaJ1TgGIK5CjU5-uLdwe_53y3kjUZM0brDR3h2OjFomI6ECpkLbnIH_ttpFtQZyKwUtvCJUdHzReM9TwAh_lLehHoe_AVRhxAyBmv-CjLwfsimqGIJ-skhbecqZqGmFiS-DuE9s7/s400/dsc02560.jpg" border="0" /><br /></div><p>Bianca of <a href="http://vegancrunk.blogspot.com/2009/03/more-cookbook-recipes.html">Vegan Crunk</a> has quite a few turnip posts. If anyone has any turnip recipes, let me know.</p><p> </p>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com3tag:blogger.com,1999:blog-662061498739651023.post-61198007159704751832009-03-31T19:54:00.000-07:002009-03-31T20:18:41.386-07:00Quick and Easy Pantry Cooking Day Fourteen: Black Bean Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NZ80NXR7lts4P0dacDBXECyXXSxy1ckj6G9F8ZRnWAWkx1PEUnKUAtMu9HUSIGQN_15EPzUZG4CDUHW5f3bZXFMtLWgIQ8qI2YZHCZmppI0Y3GXFfjwxESxqBwhgI82oKOgJ9jDn3qm-/s1600-h/black+bean+soup"><img id="BLOGGER_PHOTO_ID_5319554635145394338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NZ80NXR7lts4P0dacDBXECyXXSxy1ckj6G9F8ZRnWAWkx1PEUnKUAtMu9HUSIGQN_15EPzUZG4CDUHW5f3bZXFMtLWgIQ8qI2YZHCZmppI0Y3GXFfjwxESxqBwhgI82oKOgJ9jDn3qm-/s400/black+bean+soup" border="0" /></a><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QB1PDvgqOqObD32vKmZKvcgc00VG3aiPNvbCuUH0OdEq_Z14eEuqVseuaWz363GMLU1Jg9VAx7Q5_37UT30dLo37owKCLyKqZ-BqHLvUT-5Lgs0R1ywz2VEWEZxQhDujuou2YH2N33-w/s1600-h/DSC02249.JPG"></a></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>My month of quick and easy pantry cooking posts has come to end. For the final post of this series, I saved my favorite go to recipe, black bean soup. We have this at least every other week, usually when I don't feel like coming up with a new recipe or want something really easy to make. It started as a recipe in the Moosewood Restaurant Cooks at Home cookbook but I have changed it over the years. It is so easy to make and is a filling meal by itself but is great with a scoop of brown rice in it or served with some cornbread.</div><br /><div></div><br /><p><span><strong>Black Bean Soup<br /></strong></p></span><ul><li><span>1 onion, chopped</span></li><li><span>3 garlic cloves, chopped</span></li><li><span>1/8-1/4 teaspoon cayenne depending on your taste</span></li><li><span>2 tablespoons olive oil</span></li><li><span>1 1/2 teaspoons cumin</span></li><li><span>1- 28 ounce can crushed, diced or whole tomatoes</span></li><li><span>1/4 cup water</span></li><li><span>2- 15 ounce cans black beans</span></li><li><span>cilantro, chopped (optional)</span></li><li><span>vegan sour cream (optional-I use Tofutti brand)</span></li><li><span>salt to taste</span></li></ul><p><span>Saute onions, garlic and cayenne in oil in a large pot until onions are translucent about 10 minutes. Add the cumin, water and tomatoes (break them up if using whole tomatoes). Cover, bring to a boil then let simmer for about five minutes. Add the black beans. I add them with their liquid but if you prefer, you can drain and rinse them. Continue simmering for 15 more minutes. Puree 1/2 of the soup in the blender or with an immersion blender. Season to taste. Serve with a dollop of sour cream and a sprinkling of chopped cilantro.</span></p>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-11669253142546126232009-03-30T13:46:00.000-07:002009-03-30T14:07:06.781-07:00Quick and Easy Pantry Cooking Day Thirteen: Trail Mix<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5SXTcjmv2XPLGuvSlYObyd9kiEBMZ7ajb5-oFESKL2WHilNtTzfSP-z8Yf6D5ssxZQPt1d0qoDlZ7tVt6hWJS5RJuR8QAyGUbuU7YfGIXzUL4Y_XBdWwlQ0nDts8N95cNOVHBoOsRYlj/s1600-h/DSC02498.JPG"><img id="BLOGGER_PHOTO_ID_5319088277101304402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5SXTcjmv2XPLGuvSlYObyd9kiEBMZ7ajb5-oFESKL2WHilNtTzfSP-z8Yf6D5ssxZQPt1d0qoDlZ7tVt6hWJS5RJuR8QAyGUbuU7YfGIXzUL4Y_XBdWwlQ0nDts8N95cNOVHBoOsRYlj/s400/DSC02498.JPG" border="0" /></a><br /><span></span><span><span><span></span><br /><br />I know that making trail mix isn't really cooking but it is from my pantry!!<br /><br />It seems lately that trail mix is losing in popularity to the energy bar. I love the taste and convenience of a Larabar and others but trail mix can be convenient too and I can put in it what I like. There are some fun trail mixes out there but some are very expensive and many have added sugar, nuts in them that have been roasted in oil or chocolate pieces that are not vegan.<br /><br />Every weekend I make a batch of trail mix for the week. It goes in lunches, we take some on our weekly hike and the rest is snacked on at home or while out running errands. I always change it up but the main ingredient is almost always raw walnuts. This is what went into it this weekend:</span><br /><br /> </span> <div> </div><div><img id="BLOGGER_PHOTO_ID_5319088288576228930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOUJcSmJFjai7J8nehg_Y92cnec5Yd5Qu4p1UVA6Q7I7EFMMivSqfU15IfMR4uIIV4jxY_xITnJ2lY6HwSihbXahkfvzIS1TDzXTKjN7MYlsr-w6rKAUM7VgBBMwrsRr6kQKbjqppszKe/s400/DSC02495.JPG" border="0" /></div></div><br /><p> </p><p>Trail Mix</p><ul><li>raw walnuts</li><li>dried cranberries</li><li>raisins</li><li>cystallized ginger</li><li>dark chocolate</li><li>raw pumpkin seeds</li></ul><p>variations: add goji berries, raw sunflower kernels, other raw nuts, dried fruit</p>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com1tag:blogger.com,1999:blog-662061498739651023.post-3354813884636946312009-03-26T11:22:00.000-07:002009-03-26T13:05:12.358-07:00What's in a Vegan Pantry?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pRTykb7kLHXsE16fc3bvux_9m98t8cVdryUGcQCl2ViKYHGnntcosz32VUQLUL0_6rRvySHnBZLccfzkqqky-BVjhIdk1japCREuNJSJEWhp7l4CC3dw3odtS41FbeW2TjDzmyZiFc11/s1600-h/DSC02479.JPG"><img id="BLOGGER_PHOTO_ID_5317563958900257058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pRTykb7kLHXsE16fc3bvux_9m98t8cVdryUGcQCl2ViKYHGnntcosz32VUQLUL0_6rRvySHnBZLccfzkqqky-BVjhIdk1japCREuNJSJEWhp7l4CC3dw3odtS41FbeW2TjDzmyZiFc11/s400/DSC02479.JPG" border="0" /></a><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>This month I have been posting recipes that are quick and easy to make with ingredients most of us have in our dry, refrigerated or freezer pantry. So today I thought I would reveal my very cramped and unorganized dry pantry. My kitchen is pretty small as are the cupboards. This is the space I have to store my dry goods.</div><div> </div><div>What's in a vegan pantry? Probably similar to most other pantries. We rarely eat already prepared meals in our house, such as canned soups, chilis, frozen entrees, etc so those items are absent from my pantry. My dry pantry pretty much contains the following on a regular basis:</div><div> </div><p><strong>Baking Items</strong> (top left)</p><ul><li>sugars (brown, sucanat, cane sugar, powdered sugar)</li><li>brown rice syrup</li><li>baking soda and powder</li><li>cocoa powder</li><li>vegan sprinkles</li><li>extracts (vanilla, almond, orange, lemon, rum)</li><li>agave nectar (on first shelf for easy access since it is our main sweetener)</li><li>hot sauce</li><li>tea and coffee</li></ul><p><strong>Misc</strong></p><ul><li>bread crumbs (usually panko)</li><li>wasabi powder</li><li>oils (coconut, olive oil, canola oil)</li><li>tofu</li><li>dried mushrooms</li><li>pasta (regular Barilla brand, whole wheat and soba noodles)</li></ul><p><strong>Canned Goods</strong> (top and bottom right)</p><ul><li>Beans (Pinto, black, garbanzo, kidney, cannellini, black-eyed peas, etc)</li><li>Pumpkin puree</li><li>coconut milk</li><li>tomatoes (diced, crushed and whole-regular and fire roasted)</li></ul><p><strong>Rice and Beans</strong> (bottom left) I try to keep one bin of dry beans and one of rice but they inevitably overflow into each other</p><ul><li>Rice (brown basmati and jasmine, white basmati and jasmine, wild)</li><li>Beans (lentils, kidney, black and garbanzo)</li></ul><p>I keep spices in their own drawer except for a few over sized spice containers. Flours and nuts are stored in the refrigerator. I saw this interesting chart, <a href="http://ohioline.osu.edu/hyg-fact/5000/pdf/5401.pdf">http://ohioline.osu.edu/hyg-fact/5000/pdf/5401.pdf</a> that explains how long we should keep stuff such as canned goods, spices, etc. I have to admit, I have a few spices that need to be updated!!! Maybe you do too???</p>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com2tag:blogger.com,1999:blog-662061498739651023.post-48872693620753444962009-03-24T19:00:00.000-07:002009-03-24T23:09:02.217-07:00Quick and Easy Pantry Cooking Day Twelve: Spicy Baked Sweet Potato Fries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkT0AMtUGgRVMnlBr8KnDLSV69bH6rDg-mLMsimLKtIWm_R9wiORdE4DXuJKzq9zpv6mZAlIuFwB1CS2vuJdTjBXuuxrkljlHlm4RcjriSHQDTQfXL2KXFsoKa6Yw_EdrV60PbjA7fK40O/s1600-h/DSC02492.JPG"><img id="BLOGGER_PHOTO_ID_5317003025325734738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkT0AMtUGgRVMnlBr8KnDLSV69bH6rDg-mLMsimLKtIWm_R9wiORdE4DXuJKzq9zpv6mZAlIuFwB1CS2vuJdTjBXuuxrkljlHlm4RcjriSHQDTQfXL2KXFsoKa6Yw_EdrV60PbjA7fK40O/s320/DSC02492.JPG" border="0" /></a><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>I love sweet potatoes and try to always keep them in stock. I know have blogged about <a href="http://lacucinavegan.blogspot.com/2009/03/quick-and-easy-pantry-cooking-day-five.html">sweet potatoes</a> before and I am sure I will again-I really love them!!!</div><br /><div>Oven fries are great cooked with just some salt, pepper and oil but they are even better when spiced up and made with sweet potatoes. Rachel Ray has a great recipe for <a href="http://www.foodnetwork.com/recipes/rachael-ray/cajun-oven-fries-recipe/index.html">Cajun oven fries</a>. My recipe ends up changing a bit every time, depending on what spices I have. This is how I made them today.</div><br /><div></div><br /><div><strong>Spicy Baked Sweet Potato Fries</strong></div><ul><li>4 sweet potatoes, washed well and dried</li><li>2 tablespoons olive oil</li><li>1 teaspoon sweet, hot or smoked paprika (I used the smoked today)</li><li>1 teaspoon cumin</li><li>1/8 - 1/4 teaspoon cayenne pepper (depending how hot you want it-use less if you use hot paprika)</li><li>salt and pepper to taste</li></ul><p>Preheat oven to 425. Cut sweet potatoes into wedges. Combine oil, paprika, cumin and cayenne then toss with potatoes. Spread single layer on baking sheet. Bake for 15 minutes, turn them over and bake 10 minutes. Season with salt and pepper. Serve hot with your favorite dipping sauce.</p><p>variations: use another type of potato, add hot sauce to spice mixture (Rachel Ray does this), add a tablespoon or two of maple syrup for some sweetness.</p>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com1tag:blogger.com,1999:blog-662061498739651023.post-39248080824611929472009-03-23T11:06:00.000-07:002009-03-23T11:29:47.813-07:00Quick and Easy Pantry Cooking Day Eleven: Yogurt Parfait<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurUFUe3T-UWWjjCWBY7Fapx7dnbdbCpb9V64iXPTRHvoXrgyoPQDe4vHbe0MS3VpJ3X1-GZ4atn3eXkXxIq2sBJ2sdZAjEXUQqtaSNBpHzBvFj08MxGmgAyPsNpyrMVE08uRk778Pz1Zs/s1600-h/dsc02489.jpg"><img id="BLOGGER_PHOTO_ID_5316449499286209394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurUFUe3T-UWWjjCWBY7Fapx7dnbdbCpb9V64iXPTRHvoXrgyoPQDe4vHbe0MS3VpJ3X1-GZ4atn3eXkXxIq2sBJ2sdZAjEXUQqtaSNBpHzBvFj08MxGmgAyPsNpyrMVE08uRk778Pz1Zs/s320/dsc02489.jpg" border="0" /></a><br /><div><div></div><div></div><div></div><div></div><div></div><div></div><br /><div>In my refrigerated pantry, I always have plain soy yogurt. I use it in smoothies or dollop it on chili. In my freezer pantry, I always have an assortment of frozen fruit which I mostly use for smoothies or the occasional pie. I wanted a healthy treat so I made a parfait. This is much better than buying yogurt with fruit already in it being that you can control the sugar level. Although fresh fruit is wonderful in parfaits, cooking the fruit produces a nice syrup.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5316449513432088898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnJXVUKEsduicf5kycoWRCEvZqqeBqshDBXhoT4jKiKVNLjb30TNKpJHe5Jj3mJ1efgkfPlwtsuvspk5gnZFAKnXCDhpBwy5Uli6-o0Hb-OySHx4X6kUTEJ5khOlxzHueBY1LGnsorNp-/s320/dsc02485.jpg" border="0" /> <div></div><div><strong>Cherry Yogurt Parfait</strong></div><br /><ul><li>1-1lb bag frozen cherries</li><li>2 tablespoons sweetener (agave, sugar, maple syrup, etc)</li><li>zest of one lemon</li><li>plain soy yogurt</li></ul><p>Combine ingredients (except yogurt) in a saucepan. Cook on medium to low heat for about 15 minutes. When cool, layer yogurt and cherry mixture in a glass. Store rest of cherry mixture in refrigerator.</p><p>variations: use whatever frozen fruit you have (mangoes, blueberries, raspberries, etc), substitute orange zest for the lemon, add a layer of granola.</p></div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-9798546847341754142009-03-23T10:21:00.000-07:002009-03-23T10:58:00.228-07:00Vegan Product of the Week: Origins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HZpyELGj5KeCLBCba-bg5ezfPTSa9OWp9BeZtNbPZ8yb9owHgitD91nXTy_qXB1Ka9pY_5xOTRIDh2u7EWN1AvPJsBUydPs884Ry4pex3dt8HWvicCEx-yAhE_LaebGF8ymxdWldK6AC/s1600-h/dsc02484.jpg"><img id="BLOGGER_PHOTO_ID_5316441861747226466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HZpyELGj5KeCLBCba-bg5ezfPTSa9OWp9BeZtNbPZ8yb9owHgitD91nXTy_qXB1Ka9pY_5xOTRIDh2u7EWN1AvPJsBUydPs884Ry4pex3dt8HWvicCEx-yAhE_LaebGF8ymxdWldK6AC/s320/dsc02484.jpg" border="0" /></a><br /><div></div><div></div><div></div><div></div><div></div><div></div><br /><div>This is really last week's product of the week but I am trying to catch up! </div><br /><div></div><div>All of <a href="http://www.origins.com/home.tmpl?ngextredir=1">Origins</a> products are not vegan. They do use honey and/or beeswax in a few products (mostly lipsticks). But the majority are vegan and they are great high quality products. I also use vegan only product lines but I like to vary what I use and also support companies that are making an effort to carry vegan items. The challenging part of that can be trying to figure which products in a line are actually vegan. Most companies, like Origins, are good about getting back to you when you email them and most are pretty clear about their ingredient sources. If they don't get back to me after a few attempts, then that pretty much tells me that it is not a vegan friendly company. Certain companies like <a href="http://www.urbandecay.com/">Urban Decay</a> and <a href="http://www.lushusa.com/shop">Lush</a> actually post on their websites which of their products are vegan. Being that my sister and I are both vegans, we have developed a tag team approach for the other companies. Just to be sure that they are providing accurate information, my sister and I both contact the companies and compare responses. For example, we both received the same response from Origins:</div><br /><div></div><br /><div>"Regarding the use of non-vegan ingredients, we would like to explain that the majority of our products are appropriate for use by our vegan consumers. We do, however, use beeswax or honey in some of our formulations. Beeswax is naturally produced by bees during the process of making honey, and both ingredients come from nature-driven renewable sources. Honey and beeswax ingredients will appear on a product's ingredient label if either is present in the formulation. "</div><br /><div></div><br /><div>My favorite Origins product is their <a href="http://www.origins.com/templates/products/sp_nonshaded.tmpl?CATEGORY_ID=CATEGORY5813&PRODUCT_ID=PROD7035">Night-a-Mins</a>, a very moisturizing facial cream. This one is great for dry skin. I also love their <a href="http://www.origins.com/templates/products/sp_nonshaded.tmpl?CATEGORY_ID=CATEGORY5790&PRODUCT_ID=PROD101">Frothy Face Wash</a>. When you order online from them, they usually include some free samples. It is a great company to order a gift for someone from because they package gifts in very cute reusable containers.</div>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0tag:blogger.com,1999:blog-662061498739651023.post-80386226171213625182009-03-19T10:33:00.000-07:002009-03-19T11:17:54.149-07:00Quick and Easy Pantry Cooking Day Ten: Lemon and Rosemary Tomato Soup<img id="BLOGGER_PHOTO_ID_5314953889545657794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBC-goiENXliGwTTDeYvpu7HZiJahz3gLLiA63PwGkD4GRbKfmF-n1QK_S7snY4yfOQM4XGZz7RKCr_kcvd3_mhG3ltQaGBmOtk5hTxI9b4SWTYCr96Oou4PmXMZK8qJ32mnwbGFa3pdeE/s320/dsc02470.jpg" border="0" /><span> <span></span><br /><span>This is my go to soup when I want a healthy, fast yet filling soup. The lemon zest and rosemary in this hearty tomato soup give it a really fresh flavor. Cannellini beans make it hearty and rich in protein. Sometimes I use the fire roasted tomatoes to give it a more rustic flavor. This recipe was originally on <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/hearty-tomato-soup-with-lemon-and-rosemary-recipe/index.html">Everyday Italian</a>, Giada de Laurentiis' show on the Food Network. I altered her recipe a bit and veganized it.<br /></span></span><br /><p></p><p><strong>Lemon and Rosemary Tomato Soup</strong></p><ul><li>2 tablespoons olive oil</li><li>1 onion, chopped</li><li>4 cloves garlic, chopped</li><li>1-15 oz can cannellin beans, drained and rinsed</li><li>1-28 oz can of crushed tomatoes</li><li>3 cups vegetable broth</li><li>2 teaspoons of fresh rosemary, minced</li><li>1/4 teaspoon red pepper flakes</li><li>salt and pepper</li><li>2/3 cup vegan sour cream (I use Tofutti brand)</li><li>zest of one lemon</li></ul><p>Saute onion and garlic in olive oil until tender, about five minutes. Add the beans, tomatoes, broth, 1 teaspoon of the rosemary and the red pepper flakes. Bring soup to a boil, then reduce heat and simmer covered for 30 minutes. Puree all or part of the soup. If you don't puree it at least partially, which is what I do, then it won't get that creamy texture. Season with salt and pepper. In a small bowl, combine the sour cream, the remaining 1 teaspoon of rosemary and lemon<span>zest. Serve soup with a dollop of the sour cream mixture on top.</span></p><p><span>Variations: Substitute plain soy yogurt for the sour cream. Fresh rosemary is best for this recipe but you could use dried, 1/4 teaspoon in the soup and 1/4 in the sour cream. Add croutons.<br /><br /></span><br /></p><span style="font-size:0;"><span style="font-size:0;"></span></span>Romina (La Cucina Vegan)http://www.blogger.com/profile/11888868768699140318noreply@blogger.com0