July 30, 2004

Turtle Mountain

Now, I am a huge Tofutti fan. I love cuties more than anything, but I have been to the Turtle Mountain and I must tell you... Purely Decadent SOY Delicious is some of the best vegan ice cream money can buy!

I love Cherry Nirvana, loaded with black cherries and chocolate flakes. I also love Chocolate Brownie Almond with chewy chocolate brownie chunks and roasted almonds. At first, I didn't believe it could be vegan, so I read the pints and went to their website and this stuff is actually vegan certified.

Here's a PDF with all the Purely Decadent nutritional information.

Turtle Mountain
Purely Decadent SOY Delicious
Nutritional Info PDF

Below is a link, not to a recipe, but to descriptions of all the different flavors.
I'd say try one.

Purely Decadent Soy Delicious? Flavors

Mocha Almond Fudge - New!
We are taking coffee to an all-new level with this one. Luxurious fudge sauce and roasted almonds swirled in a rich coffee flavored non-dairy frozen dessert. You may be tempted to have it for breakfast.

Rocky Road - New!
A highway of gooey marshmallow spun in a luxurious chocolate non-dairy frozen dessert riddled with chocolate-coated almonds; a classic road trip for the adventurous sweet tooth in you.

Swinging Anna Banana - New!
A jungle of walnuts and chocolate flakes swirled in a fresh banana flavored non-dairy frozen dessert. You'll go ape over this one.

Turtle Tracks - New!
This one is close to our hearts. A Gooey non-dairy caramel sauce and chocolate-coated praline pecans swimming in a sea of creamy vanilla non-dairy frozen dessert. Decadence has gone reptilian.

Vanilla Swiss Almond - New!
Another classic finds it's place in the Soy Delicious? line up. A mountain of chocolate-coated almonds blended into a creamy vanilla non-dairy frozen dessert. You'll be yodeling to your friends about this delightful treat.

Raspberry A LA Mode - New!
Imagine a chewy chocolaty brownie topped with a rich and creamy vanilla ice cream and fresh raspberries. Sound good? Tastes even better. Raspberry A LA Mode is made with our rich vanilla non-dairy frozen dessert swirled with chewy brownies and a tasty raspberry sauce. A dinner guest favorite - provided you're willing to give it up.

Cherry Nirvana
Vanilla non-dairy frozen dessert with loads of black cherries and crispy chocolate flakes. Purely Vanilla
Rich and creamy vanilla non-dairy frozen dessert.

Praline Pecan
Luscious nut flavored non-dairy dessert with heaps of praline pecans.

Peanut Butter ZigZag
Scrumptious peanut butter and chocolate flakes swirled in a rich chocolate non-dairy frozen dessert base.

Cookie Avalanche
A landslide of cr?me cookies buried in vanilla flavored non-dairy frozen dessert base.

Chocolate Obsession
Chocolate non-dairy frozen dessert with a thick ribbon of chocolate sauce, riddled with crispy chocolate flakes.

Chunky Mint Madness
A blend of chocolate and mint non-dairy desserts packed with rich chocolaty cookie pieces.

Chocolate Brownie Almond
Rich chocolate non-dairy frozen dessert overflowing with chewy brownie chunks and roasted almonds.

Posted by Denise at 09:53 PM | Comments (7)

July 28, 2004

Baja Fresh vs. Taco Bell

Danielle, a regular comment contributor to Almost Vegan, left another tip on my Taco Bell post. She asked if I had a Baja Fresh near me.

She explained how Baja Fresh was incredibly vegan friendly and also had a very clean, nice environment. Judging from their website, I think she is right, unfortunately there's not one within 100 miles of me.

You know, I am so happy people come to my blog and are nice enough to leave comments, but the downside is I hear about living real close to Trader Joe's, Whole Foods Market, and now this Baja Fresh place. (sigh) I actually walk my dog every day on a sandy-dirt road surrounded my woods and a couple of small lakes. I "shop" at farms where they just picked the vegetables I am buying... but God I miss big cities. I really do.

Posted by Denise at 09:32 PM | Comments (6)

July 25, 2004

Minestrone Soup

Oh boy, I've done it this time.
I have made some of the best
minestrone soup I have ever
tasted, and it is because I
just used the ingredients
I had in the house.

I usually put mushrooms in it,
because I love mushrooms,
but the ones I had-had gone south.

------------------------------------------------
Minestrone Soup

2 small onions
2 zucchini
2 yellow squash
2-3 cloves garlic
2 cans stewed tomatoes
4-5 Knorr Vegetarian Vegetable Bouillon
1 can garbanzo beans
1 can great northern beans
dried basil - 1 tablespoon or so
salt & pepper
olive oil
5 cups water
4oz. tomato sauce - 1/2 of a small, 8oz can of tomato sauce
1 box elbow macaroni or ditalini

1.) Cut up the onions, slice zucchini and squash, and mince garlic.

2.) Pour about a tablespoon or so of olive oil into a big soup pot over med-high heat. Toss in the onion, zucchini and squash. Saut? until onion becomes almost translucent. Add the basil, season with salt & pepper. Add the minced garlic and saut? another few moments until before the garlic browns.

3.) Put the Knorr Vegetarian Vegetable Bouillon into the pot, smash it with a wooden spoon while the garlic is cooking and then pour in the 5 cups water. Decide between 4-5 veg. cubes and the amount of tomato sauce according to your own taste.

4.) Add the stewed tomatoes and the tomato sauce and bring to a low boil, then turn it down right away to a simmer.

5.) Add the beans and let it cook on low to combine the ingredients. At least 10 minutes, but not too long, watch that the zucchini doesn't get too mushy.

6.) While the soup is cooking, make the elbows or ditalini. I make the pasta separately instead of tossing it in the soup. I think it tastes better in this instance and more importantly, the soup stays good for days and the pasta never gets mushy. I save the pasta in a Ziploc bag and then add a little to each bowl separately as I prepare them, for however long I have soup leftover. So cook the pasta according to instructions on the box, then drain it in a strainer and rinse it in cold water to stop it from cooking.

7.) Place a handful of pasta in the bottom of a bowl, ladle the minestrone soup on top of it and shake some Vegan Parmesan on top of that. Yum, yum, yum!

To me, this is a great meal. Add some vegan garlic bread if you need something more, but with the beans and pasta, the soup is plenty satisfying.

Posted by Denise at 05:20 PM | Comments (2)

July 23, 2004

Vegan Blueberry Coffee Cake

A very old family recipe - veganized.
Every year, when the blueberries come
off the bushes, we take out this pan (9x13)
and make a blueberry coffee cake.
This is the most simple, but the best thing
to eat in the world. It's also blue food,
so no matter how sweet and decadent,
it's good for you.

You'll need 2 pints of blueberries,
a (flour) sifter, (very important)
1 cup vegan margarine,
Ener-G Egg Replacer,
soy milk,
flour,
sugar,
baking powder and salt,
for the most amazing vegan taste treat!

------------------------------------------
Vegan Blueberry Coffee Cake

2 Pints Blueberries
4 Cups Flour
4 Teaspoons Baking Powder
1 Tablespoon Salt
1 1/2 Cups Sugar
1/2 Cup Vegan Margarine
2 Eggs - Ener-G Egg Replacer <--(click to buy online)
1 Cup Mixed = 1/2 Soy Milk + 1/2 Water (soy milk is much heavier than cow's milk, so I cut it with water)

Crumb Topping
1 Cup Sugar
2/3 Cup Sifted Flour
1/2 Cup Vegan Margarine

1.) Wash, sort through and pick out any stems, leaves or bad/mushy blueberries. Place in strainer, the berries should be as dry as possible when you add them to the dough.

2.) Pre-heat oven to 375?

2.) Sift 4 cups flour and 4 tsp. baking powder 3 times. I use 2 sheets of wax paper to accomplish this. Sifting 3x is the secret to this recipe.

4.) In a large bowl, cream 1/2 cup vegan margarine, 1 1/2 cups sugar and 1 tablespoon salt. (just mix it together well enough)

5.) Make the equivalent of 2 eggs - 3 teaspoons Ener-G Egg Replacer + 4 tablespoons water = 2 eggs, mix well. Pour 1/2 cup soy milk and add water to equal 1 cup. Mix with egg replacer eggs.

6.) Alternately add dry and wet ingredients into large bowl, with mixer on low speed, till you make a stiff dough.

7.) Carefully fold in blueberries, try hard not to break or mush them. (you don't want blue cake) They don't have to be distributed perfectly, just well enough.

8.) Make crumb mixture. Cut vegan margarine into sugar/sifted flour with a fork until crumbly.

9.) Scoop blueberry dough into a 9x13 pan, even it out with a spatula as best you can. Don't worry about it too much, it's supposed to be rough on top. Sprinkle with crumb mixture.

10.) Bake for 50 - 60 minutes. It should be golden on top and a toothpick placed in the center comes out clean.

Enjoy. Not just for breakfast at all!

Posted by Denise at 05:18 PM | Comments (10)

July 22, 2004

Soy Milk is Hot!

Look at this, Wal-Mart is marketing its own brand of soy milk!

I take this as a huge sign that soy milk is really catching on. That is great. Now all we have to do is work on the soy ice cream, soy cream cheese, and soy sour cream. All of which are so good that if people knew, Wal-Mart would be marketing its own brand of those things too.

Taste test: It's actually pretty good.

(Again, please don't hate me for shopping at Wal-Mart. I really have to do it or I'll starve!)

Posted by Denise at 03:57 PM | Comments (4)

July 21, 2004

Taco Bell

I go out, I drive past fast food joints, and I am not so strong or so militant that I do not weaken. I actually like to grab something at a drive thru (I'll admit it) and eat it on the run.

I can do this and stay vegan if I go to Taco Bell, and I really like their Raspberry Iced Tea.

I get a bean burrito, NO CHEESE -- "No cheese?" -- Yes, that's right, no cheese, and I want rice, lettuce, onions and tomatoes on it, Okay? -- "Sure, that's okay." -- Thank you very much.

Posted by Denise at 09:26 PM | Comments (19)

July 20, 2004

Get Your Grill On! - Vegan Chick'n Gardenburger Patties

You really don't need a grill to eat one (or more) of these chick'n patties. Even if you fry them in a pan they taste like you grilled them over an open flame.

Gardenburger Chick'n Patties are an amazing feat of technology. I still marvel at the thought that people can create something out of soy that tastes so close to the real thing. Actually, I have had chicken burgers at fast food restaurants that taste less like chicken than these vegan patties.

Enjoy... and they are good cooked on the grill too.

Posted by Denise at 09:04 PM | Comments (0)

July 19, 2004

Wasabi Peas

Wanna kick, vegan style?

Posted by Denise at 05:41 PM | Comments (9)

July 16, 2004

Bisquick is Vegan! - Streusel Coffee Cake

Oh Betty...

When I was going to college I had a roommate/best friend that was a genius at keeping us alive. We would have absolutely nothing in the house, food-wise - not even milk, and she would get up in the morning and make us the best coffee cake in the whole wide world.

Bisquick was her secret and if you are vegan and have armed yourself with Ener-G Egg Replacer, you don't even need an egg.

Just add water, sugar, brown sugar, cinnamon and vegan margarine, all stuff you can keep on hand.

--------------------------------------------
Streusel Coffee Cake

Cinnamon Streusel (below)
2 cups Original Bisquick mix
2/3 cup water or *milk - (you can use soy milk, but to my taste it makes it a bit gummier - cut it with 1/2 water if you do)
2 tablespoons sugar
*1 egg - Ener-G-Egg Replacer

*non-vegan ingredients suggested in Betty's recipe

1.) Heat oven to 375? F. Grease 9-inch round or square pan. Make Cinnamon Streusel; reserve.

2.) Stir together remaining ingredients until blended. Spread in pan. Sprinkle with Cinnamon Streusel.

3.) Bake 18 to 22 minutes or until golden brown.

Cinnamon Streusel

1/3 cup Original Bisquick mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons vegan margarine (firm)

Mix all ingredients in small bowl until crumbly.

Posted by Denise at 05:43 PM | Comments (5)

July 15, 2004

Falafel

I have never made falafel before this week, but I am always on the look out for high protein foods these vegan days. I happened upon this box of telma Falafel Mix in my supermarket's Jewish food section.

I appreciate Jewish food, I love how they have the food marked - PARVE - so I know it's vegan without having to read the box. I don't know if this is necessarily the best falafel mix, but it is made in Israel under the supervision of the Chief Rabbinate of Haifa.

I also bought the telma tehina sauce to go with my falafel. (Unfortunately they don't have a website) I didn't make the serving suggestion on the front of the box, I made a nice salad with them instead.

It is a pain to have to fry them in a 1/4 inch of corn oil, but other than that, I really loved them and the tehina sauce.

Posted by Denise at 08:20 PM | Comments (7)

July 14, 2004

Amy's Veggie Loaf

I am so busy lately. Between work, summer fun and family events I have not had any time to cook.

So if I can get to the health food store, which unfortunately is like 50 miles away, I stock up on these Veggie Loafs, amongst other things. I usually get the regular frozen dinner, which includes mashed potatoes, peas and a slice of loaf with gravy. Totally vegan meal in 5 minutes in the microwave, no muss, no fuss at all.

Amy's Veggie Loaf also comes in a family size which includes 4 slices. Perfect for the small vegan family, except you don't get the mashed potatoes and peas, and I hate that because I appreciate having vegan mashed potatoes that I don't have to make myself. Oh well.

Either way, this veggie loaf is great and the gravy is the best. Try it when you're busy, lazy, in a hurry, whatever.

Posted by Denise at 07:09 PM | Comments (4)

July 13, 2004

Almost Vegan Quesadillas

One of my favorite quick "almost vegan" meals is quesadillas, especially when I have an avocado on hand. My favorite quesadillas are spinach-mushroom. Of course I use Veggie Shreds and I also use theseTumaro's Gourmet Tortillas.

These are great, truly vegan, and organic. They come in a number of different flavors: Jalapeno & Cilantro, Chipotle Chili & Peppers, Pesto & Garlic, Garden Spinach & Vegetables, Sun-Dried Tomato & Basil, Honey Wheat, Premium White.

I realize most everyone must know how to make a quesadillas, but just in case you don't, click the recipe link below.

-----------------------------
Almost Vegan Quesadillas

Mushrooms
Bag of Spinach
Cheddar Flavor Veggie Shreds
Tortillas
Oil

1.) Saute enough Mushrooms and Spinach that you need (for 2 I use 6 mushrooms and 2 big handfuls of spinach) in oil in a large skillet. When cooked take out and put on a plate.

2.) In the same skillet, use the same oil or add a little more and place a tortilla in there. Cook till it puffs up or is golden on the bottom and turn over. Remove the skillet from the heat for a moment, place a good amount of mushrooms and spinach on half the tortilla, and sprinkle with Veggie Shreds. Fold over and return to heat. Cook on both sides until tortilla is golden and cheese is melted.

Posted by Denise at 04:14 PM | Comments (0)

July 10, 2004

Ultimate Chai

This is the best chai tea there is and it just happens to be vegan.

It comes pre-mixed with the "milk" - Westsoy soy milk that is - already in it. I usually still cut it with soy milk, about 50/50, but that is just my personal taste.

I love this stuff and I would probably drink it even if I was not vegan. It is smooth and sort of chocolaty tasting instead of being really sharp and super sweet like most chais.

Try it. Available at most mid to upperscale supermarkets or check the Westsoy website.

Posted by Denise at 08:52 AM | Comments (1)

July 08, 2004

Almost Vegan Mac'n Cheese

I eat Veggie Shreds and they are the reason why I am "almost vegan." They contain casein, a milk protein that is from a cow.

Now I am not proud of the fact I eat Veggie Shreds cheese with casein, but I cannot find any other non-cheese cheese that quite does it for me. This stuff melts like cheese, tastes like cheese, and satisfies my cheese cravings.

I love cows. I hope they don't mind.

This is not a fancy mac'n cheese recipe. Just a very basic, quick and tasty meal when you're hungry with very little time.

---------------------------------
Almost Vegan Mac'n Cheese

1 - 1 1/2 cups Veggie Shreds Cheddar Flavor
1/2 pound macaroni, shells, or whatever pasta you prefer
1-2 tablespoons vegan margarine
1/4 cup water

Cook macaroni to taste, drain, place macaroni back in the pot on low heat and add Veggie Shreds and vegan margarine. Stirring constantly while the Veggie Shreds melt, add a little water at a time to loosen up the mixture until you get the perfect mac'n cheese consistency. It may take a bit more than 1/4 cup of water or a bit less depending on your taste.

I usually add some steamed/microwaved broccoli and/or cauliflower. I've also been known to toss in some roasted soy nuts to make it a bit more interesting.

Posted by Denise at 10:21 PM | Comments (4)

July 07, 2004

Panera - Vegan/Non-Vegan Lunch

I know a number of non-vegans, in fact I know a lot more non-vegans than vegans. Other than explaining why I am vegan, the most difficult thing is to go out with them and end up eating something I like. Panera's a good place for this.

Great bread and tasty bagels if you would like something sweet.

They always have a vegetarian/vegan soup, sometimes two. They have salads, but they are expensive and have some really tasty cheese on them that you will have to tell them to take off and still pay for it.

They have some fancy bread dipping sauce that is vegan.

They have soy milk for your latte or chi tea.

I am not recommending this as an incredible vegan dining experience. But if you are by a mall with a non-vegan and you want a quick bite, scan for a Panera Bread and you can eat something tasty too.

Another great vegan feature is on the Panera website. Their menu and nutrition section allows you to click on many of their foods and see the ingredients so you can easily find what's vegan legal.

Posted by Denise at 04:04 PM | Comments (1)

July 03, 2004

Yellow Rice

I love this Mahatma Saffron Yellow rice.

It is extremely easy to make too. Add water, vegan margarine, and the rice to a microwave safe dish with a lid and cook on high for 3 minutes, then on medium power for 17 minutes more.

It is light, fluffy, and tastes incredible.

The best part is it's great every time. Heat up some black beans and you have a quick meal. Pair it with steamed vegetables or saut? the vegetables in olive oil then toss in a little Soyrizo at the end and put that over the rice for some really yummy eats.

I always have a few bags on hand. You can find it at most grocery stores, even where I live.

It's also totally vegan and enormously satisfying.

Posted by Denise at 05:41 PM | Comments (1)

July 01, 2004

Vegan Raisin English Muffins

I found vegan raisin English Muffins that you can buy anywhere!

And they have Sun Maid Raisins in them. I know, a bit commercial mainstream kinda food, but they are vegan. I read the ingredients. They do have wheat gluten in them, and I see a lot of health food products that boast they have no wheat gluten in them, but until I find out what that is and what bad thing it's doing to me...I'm eatin' it.

Posted by Denise at 01:30 PM | Comments (0)