By admin | July 2, 2009
Submitted by Vive Le Vegan Blog
Hiya everyone! I’ve been nominated for this year’s VegNews Veggie Awards. I have nominations in two categories…
1) Favorite Blog
2) Favorite Cookbook Author
The polls open today, July 1st at 9am PST, and when you vote, you have a chance to win prizes including a Tropical Vacation Getaway (I could use this myself right now, ha!), a His/Her Urban Goodie Bag, a Vegan Ice Cream Starter Kit, and a Chocolate Madness Gift Box.
I’ve been nominated other years, and with the huge competition every year, really I don’t expect winning, but wow it would be super cool if I did! So, if you want to send me your votes, please do!
…thank you! 
By admin | June 30, 2009
Submitted by Vive Le Vegan Blog
Hiya guys! Thought I’d let you know that I’ve just starting writing for True/Slant, and you can check out my first post here. My facebook friends will get new post links automatically through my status updates.
My T/S posts will be a little different than my Blogger posts, including some of my thoughts and experiences as a vegan mom and also observations as a long-time vegan. I hope you’ll enjoy reading…
Back with a food pic soon, for sure!
By admin | June 16, 2009
Submitted by Vive Le Vegan Blog
With fresh herbs springing up in our gardens and markets, I thought you might like this recipe for White Bean Hummus with Fresh Thyme and Basil (from ed&bv)… it’s one of my favorites!
Go get the recipe!
Enjoy…
By admin | June 11, 2009
Biossential Nutrition, a distributor and retailer of only the highest quality vitamin supplements, recently added a new product to their exclusive line of dietary supplements, Complete Multi + Green Foods and Antioxidants.
Complete Multi+ is a comprehensive daily multivitamin mineral supplement that offers many exceptional health benefits with over 50 health promoting ingredients. The product was designed to address the shortcomings of most daily multi vitamins found in grocery stores by offering a complete formula made with highest quality, all-natural ingredients in forms that the body will actually absorb and utilize.
Biossential Nutrition designed Complete Multi+ because they want to offer consumers a better choice in the daily multi vitamin market, as many consumers are unaware that most cheaper multivitamins found in stores contain lower grade, man-made synthetic ingredients that are not absorbed very well by the body. In addition, most of these cheaper multivitamin formulas do not offer green foods, important antioxidants, and digestive enzymes that assist the body in absorbing all of the nutrition contained in the formula. These additional ingredients that Complete Multi+ provides gives the body well-rounded, daily nutrient, green foods, and antioxidant support that is important for optimal health benefits.
Complete Multi+ provides the body with highly absorbable forms of vitamins, minerals, and amino acids that are carefully balanced to ensure optimal absorption, low allergenic potential, and no toxic buildup inside the body. The product also offers green foods and herbs from over 25 different plants, which provide the body with important phytonutrients and powerful antioxidants such as Proanthocyanidins and Pycnogenol©. The formula is topped off with a unique blend of plant-derived digestive enzymes, which help the body digest and absorb all of the ingredients and nutrients found in the formula.
SPECIAL OFFER!
A $5 discount off the retail price of $34.99 is being offered to Health Foods Blog readers who would like to try the product, so visit Biossential Nutrition’s website today at www.biossential.com or by using the link below for more information about Complete Multi + Green Foods and Antioxidants and to take advantage of this special offer! To redeem this offer, simply enter coupon code HFB5OFFMULTI during the checkout process. Limited time offer expires 07/30/2009, so order today!
Click Here to Order Complete Multi+ Green Foods and Antioxidants!
By admin | June 10, 2009
Submitted by Vive Le Vegan Blog
Finally, I’m back with a food post! Before I begin, to all of you that left kind and congratulatory wishes on my last post, I thank you and appreciate your sentiments. Life is still a bit rocky day to day with baby adjustments, but it’s time for a food update, so let’s get going!
This is a new cookie recipe, and it’s kinda’ special - at least imo! Special because they are flour-less (no wheat, spelt, or barley flour) and are made without sugar (they do have brown rice syrup and maple syrup, but no unrefined sugar). (*Okay, I sometimes include a sprinkling of carob chips, but you may omit those if you so choose!) These cookies also have nut butter (or you can use a seed butter), ground salba, dried fruit, and coconut oil. 
With all these nutritionally superb ingredients, and because they aren’t as sweet as dessert cookies, I’ve named these Breakfast Cookies.
And, really, these cookies can be part of a busy morn’ breakfast. Why not, when you’re eating so many healthful ingredients? Maybe start with a green smoothie, and after a couple of these cookies, you’ll be powered up for the morning!
I love that our girls don’t realize just how healthy these cookies are when they munch on one. For them, simply a cookie… for mom, a nutritional big-hitter disguised as a treat!
By admin | May 25, 2009
Submitted by Vive Le Vegan Blog
Yes, our baby has arrived! You probably assumed so with my absence from posting. We had a beautiful birth experience, and have another healthy girl in our family.
I will continue to post, but please understand if my posts are irregular in the coming weeks. It will take a couple of months for things to ‘normalize’ in our home again. Also, wee babe is a bit of a screamer right now (still a cutie though!), so that makes for even busier days. So, I will return with some food posts soon, and until then, please send us some calm, good-sleeping baby vibes, okay?!
…oh, and bake up some cookies on my behalf… I’m missing doing so myself right now!
By admin | May 11, 2009
Submitted by Vive Le Vegan Blog
A quick post with a sweet treat to show you. This is a new recipe I’ve just about finished, a Blueberry Coffee Cake with Walnut Streusel Topping. The testing has gone through a few phases, because I’m working with frozen blueberries and they affect the texture of the batter. Think I’ve got it now, but definitely want to test it again when fresh blueberries are in season. That’s some time away, into August… I am really eager for summer fruit season, fresh organic peaches, strawberries, raspberries, blueberries, plums… so much goodness to enjoy!
With Mother’s Day this weekend, I thought I’d share something our youngest daughter said recently. Of course, when our children are young, they get used to calling us “mom” and “dad”, so when they sit and think about our actual names sometimes, they find it a tad peculiar. Our daughter was talking about my name one day and said “Dreena”…… “sounds like cleaner”. Uh-huh. I thought “that’s a lot of what mommy does, honny, clean up”!! And, after a mom’s day event at her preschool, later in the day she said “I had the best mother’s day ever… you’re the best mommy ever”. Is there anything sweeter a mom can hear?
So, to all of you moms that are taking a break (as brief as it might be) from cleaning to read this post… I wish you a Happy Mother’s Day! Take some time for yourself to relax, and also get in a few extra hugs and kisses from your kidlets. Oh, and of course, indulge in a sweet vegan treat as well.
By admin | May 4, 2009
Submitted by Vive Le Vegan Blog
We’re big soup eaters. I think soups and stews make family meals much simpler. How else can you put so many nutritious things into one dish (ex: vegetables, legumes, whole grains)… and have leftovers to refrigerate or freeze for another meal? Brilliance in a bowl, I say!
Not that our kidlets like every soup that I make, mind you. When I want to get experimental with flavors and textures, they aren’t always ready to join the party. But, hubby and I enjoy the culinary adventure, and I keep the faith that eventually our girls’ tastebuds will follow suit. (Instead of “something’s spicy in here”… “ew, is that pepper?”… “there are funny seeds in here” ((cumin seeds))… “can I have bread to put it on?”)
Yep, the complaints can be plenty! I’ve started repeating something my mom used to say when we were kids - “Like it, or lump it!” Really, with six quibbling girls at the table, I’m surprised our mother was this polite!
This was a soup our girls were “okay” with. Just okay. But, hubby and I really enjoyed it - so there, kiddos! It’s a Pureed Apple, Celeriac, and Sweet Potato Soup that I finished testing during the winter. I use yellow-fleshed sweet potatoes, and love the sweet creaminess they give to the soup. Celeriac gives a mellow celery flavor with better texture than celery - and for this soup, just the right color! And, fresh thyme adds a herby earthiness to round out the flavors.
We typically have bread and a salad with soup, and this is a very simply prepared green salad with a “raw” ranch dressing. I’m temporarily calling it “Raw-nch” Dressing, but it sounds a bit hokey, so that might change. (Not that some of my other recipe names aren’t hokey - ha!)
Oh… and as for salad and the kids? That’s another mountain to climb! Actually I’m noticing our older girl now starting to enjoy small (ahem, small) portions of salad - with the right dressing. As for our younger girl… fuggedaboutit!
By admin | May 1, 2009
Submitted by Vive Le Vegan Blog
Many of you are familiar with Brendan Brazier and his books. Well, he is offering a free 30-day program through his website, called “Thrive in 30“.
I thought I’d let you know about this e-mail program, because it seems practical and informative for folks who want to transition to a healthful vegan diet, but maybe need a little extra motivation and assistance beyond the blogging world and recipes.
Brendan developed this program, based on his book, The Thrive Diet. If you sign up for the program, you’ll receive 12 emails over a month, each covering a different key health topic (ex: “alkaline vs acid - why your body’s ph matters”). Each lesson also includes a brief video segment where Brazier reviews key principles and provides suggestions on how to apply the ideas.
If you’re interested, check out the Thrive in 30 website. There’s a quick video you can view, and then an easy sign-up on the home page.
Also, as a side note, a month or two ago I listened to Dr. Melissa West’s interview with Brendan. I quite enjoyed it, so if you’d like to to have a listen yourself, click through (and scroll down a tad).
I’ll be back with food very soon, and after this post I’m thinking it ought to be something very nourishing and healthy!
By admin | April 28, 2009
Submitted by Vive Le Vegan Blog
One of the best things about blogging and communicating with you through e-mail is that I get feedback of which recipes emerge as favorites that are regularly made in your own kitchen.
My Super-Charge Me! Cookies from ed&bv has become one of these faves, and so I am posting the recipe today so that even more of you can try and enjoy these nutrition-packed, delicious cookies! Go get the recipe… and get baking. Now!!
By admin | April 26, 2009
Submitted by Vive Le Vegan Blog
This is a recipe I’ve developed last Spring. I thought I posted it about it already, but apparently not! (preggo brain strikes again… well, that’s my excuse!)
These started after I bought a
bag of goji berries, only to discover that I wasn’t too fond of eating them plain. They have a distinctive un-berry type of taste! I mean, they aren’t tart like dried cranberries, or particularly fruity/sweet like dried blueberries. They have a unique goji berry flavor that is somewhat flat for a ‘berry’, and also takes a little getting used to. Maybe you tried and loved them at first bite (true?), but for me these are one of those acquired tastes. And, I am coming to appreciate them, they just weren’t “love at first bite”!
Plus, I justified it as so: antioxidants in chocolate + antioxidants in goji berries = super duper dose of antioxidants for Dreena! That formula works, right? (just ignore the sugar factor, or buy grain-sweetened chocolate and feel more virtuous)
So, the Chocolate Gogi Bites came to life, and I also included some macadamia nuts and crispies for good crunching measure. Sometimes it’s really easy to get those antioxidants…
By admin | April 22, 2009
Submitted by Vive Le Vegan Blog
Here’s a quick food idea for you that is very nourishing. I’ve been eating it most mornings recently, after having my green smoothie. As with my last post, hemp seeds are the star here. This time, it’s as simple as topping some non-dairy yogurt with a whollop of those nutritious hemp seeds!
I use a soy yogurt, since that’s the only non-dairy yogurt available in my area, but if you can try it with coconut or rice yogurt, I’m guessing it might be even better! My mornings are hectic, and breakfast is the only meal that I eat “on-the-go” during the week (well, some weekend mornings as well). Yogurt + hemp seeds is about as quick as you can get!
And, honestly, I don’t think I’d bother eating the yogurt if it wasn’t for the hemp seeds. I realize I speak about hemp more than other vegan cooks, and really, it’s not like I eat hemp foods all day long (really, I don’t)! But, it has its place in some recipes (especially healthful baked goods), and also for quick snacks through the day - such as this one. And, I really enjoy the slightly-sweet nuttiness that the hemp seeds bring to the yogurt. In fact, I can eat far more hemp seeds in proportion to the yogurt. Two tablespoons of the hemp seeds offers up 11g of protein, along with essential fatty acids. I tend to go generous with the hemp seeds, and it’s easy for me to use 3 or 3 1/2 tablespoons. Pair that with a small amount of soy yogurt and you have a very nutritious bite! Admittedly, after taking this photo, I realized that this was much more yogurt than I usually eat and I couldn’t finish it all… but, as for the hemp seeds, I sprinkled on a lil‘ more!
Guess it was that parfait glass throwing me off. Whoops…. I mean the size of that parfait glass. I always use a parfait glass… you do too, right? 
Tips:
- try a sprinkle of cinnamon with the hemp seeds too!
- also, if you find hemp seeds expensive in your area, consider ordering them directly in a larger quantity, such as the 5 lb container - if you have somewhere cool to store the seeds!
By admin | April 20, 2009
Submitted by Vive Le Vegan Blog
It’s Sunday, and once again “pancake day” in our house! Though, this photo is from several weeks back when I was testing out another newbie - Apple Spice Hemp Pancakes.
I’ve created both a traditional whole-wheat flour version and also a spelt flour version of this recipe. These pancakes required quite a few trials, because I wasn’t content with the texture in the early tests. Probably because there is a hefty measure of hemp seeds added (2/3 cup), and they affect the consistency of the batter. But, after enough tweaking the recipe is complete! And, they are tasty, and light and fluffy… but, the true taste testers are… the kidlets!
With that dose of hemp seeds you wonder… will the kids notice them, and more importantly, will they eat the pancakes? Maybe it’s the diced apple that distracts them - or maybe the combination of sweet spices does the trick - ’cause our girls gobble these pancakes up in a flash! At one point I asked our older daughter what she thought was in the pancake (we sometimes do this with recipes, she likes to try and guess the ingredients). She questioned the small greenish flecks in the pancakes after investigating them a little more closely. “Ahhh“, I said, “that’s your mommy getting sneaky and adding some hemp seeds to your pancakes”. Didn’t seem to phase her much - unlike when I revealed that the Vegveeta Dip had a smidgen of mustard in the recipe… “ewwwww, mustard?!!”, she exclaimed, with a gag! Hah, well I’m glad that wasn’t the reaction with the hemp seeds. Really, both girls didn’t seem to care much as they drizzled on the maple syrup and chowed down….
(Yeah, maybe the maple syrup deserves all the credit for disguising the hemp seeds. Credit well deserved, in my opinion!)
By admin | April 16, 2009
Submitted by Vive Le Vegan Blog
Before I begin, I extend my appreciation to those of you commenting on my last post with such warm and cheerful congratulations. It is touching to have so many well wishes and positive energy sent my way, and I thank you for sharing your kindness.
Now, on to some food business! When I posted the Vegveeta Dip, I did promise to also post the Chocolate Thrill Ice Cream. Here it is folks! Now, all of you in my sweet-toothed club also have a new recipe to dig into!
Here’s a fun apron photo that I want to show you. I recently won a contest through the Foodie Blogroll. What a treat… and a surprise! I was able to pick my fave style from Flirty Apron (they have such cute styles, and some cheeky men’s aprons - gotta’ love “I turn grills on“)! I chose this “Blue Chocolate” style, and absolutely adore it. It’s fun and bright and cheerful… and yes, a little flirty.
Now, go get your coconut milk, chocolate, and the rest of your ingredients ready for your ice cream maker… and enjoy some smoooooth chocolatey homemade ice cream!
By admin | April 8, 2009
Submitted by Vive Le Vegan Blog
Hiya guys! It’s been a busy time, and I’ll give you the scoop on some happenings in an upcoming post. Also, I will be posting the ice cream recipe soon. Until then, a few things to keep you going!
First, a recent pasta dish, using a roasted red pepper sauce based on the Roasted Red Pepper Dip from TEV. Our hfs had organic red peppers on special several weeks back, so I picked up a swack (normally they can be quite pricey) and roasted ‘em up for the sauce! After making the sauce, I realized I had a small container of Lemony Cashew-Basil Pesto (ed&bv) in the freezer. (btw, you can get the pesto recipe in the link of this post) The dollop of vibrant, zesty pesto was brilliant with the more mellow, sweet red pepper sauce. I used a whole-grain kamut pasta (rotini), which we use a lot and really enjoy. Have you branched out from whole-wheat pasta yet to try ones from other grains, like kamut, brown rice, wild rice, etc. I keep a mix of different grain pastas on hand, since I prefer certain varieties for particular pasta dishes.
I also served up a simple salad with mixed greens and drizzled on my Living Caesar Dressing. It’s a good change to simply drizzle the dressing on a salad rather than toss it through romaine leaves… I also find myself using the dressing as a mix for sandwich fillings/spreads, and sometimes a dip for breads/chips, etc. Tangy & nummy!
Now for the mish-mash…
A few links that might be of interest to you:
1) First up, an entry over at veg blog with a powerful story about one person’s journey to veganism, stemming from health reasons. This was posted early in March, and so while I’m late sharing this link with you, I think Natala’s personal story should be read and shared as much as possible - so read on!
2) Next, if you’d like to hear more about eating raw foods and the vegan diet, Dr. Melissa West will be interviewing Vesanto Melina on her show tomorrow. Even if you can’t connect for the live interview, you can listen to it later from the show archives.
3) And, finally, if you’re really twiddling your thumbs and want to find out more about yours truly, there’s a recent interview online at The Vegan Culinary Experience. Be sure to check out VCE’s home page and sign up for their newsletter - you’ll find new and interesting recipes to try out!
Talk soon…
By admin | April 2, 2009
Submitted by Vive Le Vegan Blog
As you probably noticed, the “Vegveeta” Cheesy Dip received the most votes… by far! I have to say, I was pretty surprised that this one recipe had such an overwhelming response. My sweet tooth leads me to think that others also would prefer to have the cake, ice cream, cookies, chocolate pie, etc… where are you all, my sweet gang?!! Shocked, I was… shocked!
Well, your votes are my recipe command! So you may now find the “Vegveeta” Cheesy Dip recipe here on my recipe blog. And boy, I hope it lives up to your expectations after this huge vote swing! Really, I’m a tad nervous how this dip will fare with you all… so let me know once you’ve tried it out. Be sure to check out the notes in the recipe - there are options for add-in’s (and with the salsa, I think this version has the closest likeness to the ‘velveeta/salsa’ combination) - and also, there is an option to include nutritional yeast, which will give that extra cheesy (but particularly noochy) flavor that I know some of you can’t get enough of.
I won’t leave my ’sweet’ friends with nothing. Can’t do that to you. So, I will also post the recipe for the Chocolate Thrill Ice Cream (one of the dessert leaders!) in the next week - will update you once it’s posted!
Enjoy folks!
By admin | March 27, 2009
Submitted by Vive Le Vegan Blog
Hiya guys! I’m departing from my usual food posts today to share a little information about an organic grocery delivery company that I have used for many years… spud!. Many of you living in the Vancouver area may already be familiar with spud!, since they started in Vancouver some years ago. I was surprised to learn, however, that they also service customers in Victoria, Calgary, Seattle, Portland, San Francisco and Los Angeles.
SPUD is offering a promotion to my blog readers! Anyone that would like to start using SPUD delivery can sign up at www.spud.ca using the promotional info given here (at end of post) will receive $25 off over your first 4 deliveries! ($5 off the your first 3 deliveries, and $10 off your 4th)
I thought I’d share a few tidbits about spud! and why/when I shop with them, for those of you interested in grocery delivery - AND one that can be catered to the vegan diet!
First off, I’m not the type to order produce for delivery (at least, not normally). I’m a “hands-on” produce shopper, needing to see and feel my produce before buying, and selecting certain items that might be seasonal, on special, particularly fresh, etc. But, for many of you, when times are busy or you’d simply like the convenience of having fresh organic produce brought to your door, spud! can do it for you. Apart from having fresh, organic produce delivered to your door, the main reason I order with spud! is for some very specific vegan items that they offer. What is special about spud’s online ordering is that they have catalogued their products according to dietary needs. So, for instance, when you click on their “Special Diets” icon, you can then link to a “Vegan” icon, and voila, all of their vegan products (except produce items) are listed out for you! I love the convenience of this feature. Sometimes, they have new or rotating product offering such as prepared meals, cookies, and dips/spreads, and so as a vegan shopper, I appreciate having any vegan options listed out in this manner.
When I order from spud! (once every 3-5 weeks normally), I stock up on some vegan products that I have come to love. What do I order? For those of you interested… some of my favorites are the whole-wheat pizza shells, the organic tamari roasted almonds (left), the homebake rye buns (pictured right - they are already baked, you simply reheat). 
I also often stock up on pantry staples like red lentils, quick oats, and non-aluminum baking powder (and spud’s is my baking powder of choice).!
You can read more about spud! and their company story here. And, if you are interested in taking advantage of their sign-up offer (all locations mentioned are included, not just Vancouver), be sure to use the promo code CR5-9973, and mention my spud! customer code BURDRE to receive the $25 off over your first 4 deliveries.
(Bonus: I have arranged for any new customers referred from my blog (*you need to mention those codes) to have a chance to win a signed copy of eat, drink & be vegan!)
And, I haven’t forgotten about the recipe vote. I will leave the voting ‘open’ for another few days, and let you know the results in an upcoming post!
By admin | March 24, 2009
Submitted by Vive Le Vegan Blog
Remember I mentioned I was tinkering with my own ice cream recipes? Well, this is one of them!
A coconut-based (soy-free) rich, Chocolate Thrill Ice Cream with the addition of chocolate sauce and cookie pieces (my favorite cookie choice so far is the Triple Chocolate Threat Coconut Macaroons). (Yes, I realize this photo is hardly magnificent… but, please understand that I snap off photos with a standard digital camera, and usually in between runs to school, preschool, activities, errands… I’m just doin’ my best with what I’ve got as a SAH mom, folks!)
The ice cream maker I use is actually an attachment to my KitchenAid mixer. See, there’s my mixer with the ice cream bowl attached! I love how convenient this is! 
Yes, that’s a different color ice cream in the bowl… as I said, I’m tinkering with ice cream recipeS!
The consistency of the ice cream after churning is quite soft, much like a soft-serve texture. It’s best to pop it in the freezer for a couple of hours to firm just slightly before serving. Best to… but not easy to! I had to keep sampling along the way.
This new ice cream is included in the recipe vote, so let’s get this thing started! Here are your options…
1) Today’s post - Chocolate Thrill Ice Cream
2) “Chocolate Dipped Strawberries” Pie
3) Sweet Potato Basil Quiche
4) Triple Chocolate Threat Coconut Macaroons
5) Sugar-Free Chocolate Cake with Sugar-Free Cashew Frosting
6) Lemony Luscious Almond Cake with Almond-Maple Sauce
7) No-Butter Cream Frosting
Whole-Grain Salba Pancakes
9) Chocolate Banana Pudding Cake
10) Dreena’s Pecan Pie
11) Lemon-Caper Braised Tempeh
12) Fab Cakes with Smarter Tartar Sauce
13) Maple Sugar Snickerdoodles
14) Dreena’s “Fit-tucine” Alfredo
15) “Vegveeta” Cheesy Dip
Ahhhh! We forgot about some of those, huh, like the “Fit-tucine“ and the Snickerdoodles?? Well, now’s your time to click through for the foodie memories, and then have your say! Which recipe will it be?
Cast your vote in a comment on this post (one entry per person, and anonymous comments are not accepted, sorry - must have a full name or Blogger profile, to be fair to everyone voting). I’ll announce the results in an upcoming post. Ok, skedaddle to it!
By admin | March 19, 2009
Submitted by Vive Le Vegan Blog
This is a new cheesy dip recipe that our family is really enjoying. It’s thick and cheesy-tasting, and is made without any soy products (for those with allergies).
Also, while it has a cheesy flavor, it can be made without nutritional yeast (if you are a non-nooch type)… but, still has a pleasant mild cheesy taste. We eat it warm, with chips/breads/veggies to dip, and it offers terrific flexibility to adapt by adding extras like salsa for a nacho dip, or fresh herbs, olives, etc.
Hubby and I remember making a cheesy salsa dip with Velveeta during our university years, and this warm cheesy dip brings back memories of this dip. But, of course, without the cholesterol, saturated fat, and undesirable processed ingredients that make up Velveeta. Ugh, it’s hard for me to believe we used to consume so much dairy in those days!
Anyhow, this “Vegveeta” Cheese Dip is one of the recipes I’ll add to the vote… AND your recipe choices and voting opportunity will be in my very next post! Coming soon!
By admin | March 14, 2009
Submitted by Vive Le Vegan Blog
I made this pie for hubby for Valentine’s Day (I know, I’m late getting to the photo)!
I wanted to make something rich and sublime, and centered on chocolate. The pint of fresh organic strawberries sitting in my fridge were also essential to any decadent creation I concocted. I didn’t want to simmer, puree, or cook the strawberries in any fashion. Instead, I was inspired to tuck the fresh strawberries into a chocolate truffle cream pie…
so into the kitchen I went! After making this pie, I realized that a slice of pie was like eating chocolate dipped strawberries - but better, and with more chocolate! So, I honored it with the name of “Chocolate Dipped Strawberries” Pie! And, the pie turned out just as I had hoped - rich, chocolately, with bursts of fresh strawberries… entirely sublime.
This will be one of the new recipes you will have a chance to vote on - but I still have at least one more new recipe to showcase before I launch the vote… so stay with me!
By admin | March 9, 2009
Submitted by Vive Le Vegan Blog
Well, folks, today it’s actually something savory! Yes, it’s true. I do eat real food! And, I am working on savory recipes… as much as I’d be happy to make sweets and baked goods most of the day.
This is Sweet Potato Basil Quiche. I use yellow-flesh sweet potatoes in the base, along with white beans or tofu (I’m testing both versions). Our family prefers the white bean version, even though its consistency tends to be softer and a little less set as a quiche. For cooking ease and speedy preparation (this is key with two kidlets!) I use Wholly Wholesome’s whole-wheat pie crust (I’d love to try the spelt crusts, but I haven’t seen them in our store yet… anyone try the spelt yet?). Since the filling requires sauteeing some veggies and then pureeing the entire mix in a food processor, the prepared crust truly helps with clean-up and overall preparation time.
As with many of my recent posts, yes, this is a new recipe. I fully realize that it’s not much fun for you all to see my new recipe posts and not be able to make the dishes yourself, simply because my new cookbook is not near being released. So, I mentioned in the comments of a previous post that I will soon post a new recipe - AND, here’s the best part - I’m going to let YOU all vote to choose the one to post! So, stay tuned for the choices soon!
By admin | March 5, 2009
Submitted by Vive Le Vegan Blog
For months I’ve been waiting. Patiently waiting, but always peeking into the freezer section with high hopes to find this…
And the day finally came, about a week ago, when my eyes locked onto the Coconut Milk ice cream from Turtle Mountain. Many of you know this Purely Decadent brand of ice cream, for its soy-based non-dairy ice cream creations. I have long been a fan of Turtle Trails, as well as a few other Purely Decadent flavors. When I learned that a soy-free, coconut milk-based version of Purely Decadent was launched on the market, I was excited to say the least. (You all know I’m an ice cream junkie, right?)
I picked up a couple of pints and my happy day had indeed begun! My favorite flavor so far is the one pictured, Cookie Dough (also gluten-free). I enjoyed the texture of the ice cream, it has a lighter, more airy quality than their soy counterpart. The coconut flavor is subtle, though not entirely absent. I enjoyed the flavor and didn’t mind any coconut undertones at all. And the bits of chocolate crackle and cookie dough made this flavor just about perfect for me. Yes, it was bliss. For a while, until I realized I had been oblivious to the price my hfs was charging for this pint of ice cream. One small container (500 ml) is $7.39! That’s just wrong. wrong. wrong. wrong! I also noticed that they had increased their price of the other Purely Decadent flavors (soy-based) to over $6.00 ($6.49 I think). Holy frozen price-hike!
I’m doubting that this coconut ice cream is as expensive in the US or even other parts of Canada. Is it??!! Hopefully our hfs will feature some weekly or monthly ice cream specials, or I’ll be making a lot of my own frozen desserts! Luckily, I do have a few ice cream recipes up my sleeve, and a couple of them are in fact coconut-milk based (as I was growing impatient waiting for the Turtle Mountain varieties to make their appearance in our store)… and I will show you one or two of these new recipes very soon.
Price issues aside, definitely give this flavor a try if you are a fellow vegan ice cream enthusiast. I’d also really like to try the Chocolate Peanut Butter Swirl, but that one isn’t available in our store. Also no signs yet of the Coconut Milk Yogurt and Coconut Milk Beverage by Turtle Mountain. I’ll be keeping a lookout, you can be sure…
but I better start saving my pennies for a yogurt right now.
By admin | February 26, 2009
Submitted by Vive Le Vegan Blog
I start almost every morning with a green smoothie. Typically in the winter months, I opt for a heartier, non-dairy milk based smoothie… but, this smoothie has been part of the daily routine for many months now. And I’m still not tired of it!
I
posted earlier about a green smoothie recipe that is in
ed&bv. This one is slightly different, though has many of the same ingredients. The first of which is
kale! As I
mentioned before, other greens like spinach and chard are very healthy, but the iron and calcium are not nearly as well absorbed. With kale, our bodies can suck up that calcium and iron!! My favorite kale to use is black kale, sometimes called dinosaur kale (since the leaves have a rather reptilian resemblance!), but you can use any variety of kale you like.
Remove the leaves from the stalks. I do this by holding the stalk in one hand, and running my fingers along each side of the stalk to strip it. Add the leafy greens to the bottom of your blender (I use this
KitchenAid), and discard the stalks. The other ingredients I regularly use are
fresh pineapple,
frozen mango, and
frozen banana. I buy 1-2 fresh pineapples a week and when ripe, remove peel and cut in chunks and store refrigerated in an airtight container for daily smoothies. The pineapple brightens the flavor and gives a tropical tang, and the mango and banana lend sweetness to the mix - and also a creamy texture. I’ve been using frozen mangoes, since it makes for quick smoothie prep, and the frozen fruit helps the texture. As for the frozen bananas, I
always have
ziploc baggies of sliced overripe bananas in the freezer - buy a
swack of
nanners and get your freezer stocked up!
All you need to do is load in those fruits on top of the kale, and then add a small amount of water to get the blending going - start with a little and then add more if needed. You’ll quickly determine how much you’ll need each time. Sometimes I add fresh orange juice (one or two oranges) into the blender - particularly if I don’t have much pineapple left. Also, typically I add about 1/2 tsp of spirulina powder (for 2 decent size smoothies). Sometimes I add extra spirulina, though not much more since the taste can be overpowering, personally. But, if you enjoy the taste - add more - it’s very good for you!
Give the lot a good whiz, until it is
smoooooth. You can also use a
handblender, as you see in my
previous post, though it requires a little more assistance from you! So, if you have a good blender, put it to work! And, then, enjoy your refreshing greens (your body will thank you)!
By admin | February 17, 2009
Submitted by Vive Le Vegan Blog
Still with the baked goods, I know, I know. But, I’m on a baking kick right now. You’ll understand why soon. Plus, any of you remember this post? Yep, I took recipe requests… and, I haven’t forgotten about them! I had quite a few requests for (1) a sugar-free cake (and chocolate cake) recipe and (2) a sugar-free (and also soy-free) frosting recipe. Yes, you guys do like to put me to the test - but I enjoy the challenge!
So, here you have a Sugar-Free Chocolate Cake with a Sugar-Free Cashew Frosting!! When I say sugar-free, obviously a sweetener is involved, but in this cake there is NO granulated sugar of any kind. Ditto for the cashew frosting!
As for the draping of chocolate you see… well, I had some chocolate ganache in the fridge, and I just couldn’t resist adding it to the slice. It was heavenly! Pure nutty chocolatey gooey sweet sticky indulgence! Alas, the chocolate ganache is not sugar-free, but it gave me the idea to do a cocoa options with the cashew frosting. The next time I test this, I’ll try it with the cocoa-cashew frosting version. The cake itself really surprised me. The texture was incredibly moist and satisfying, and while not as sweet as other chocolate cakes, it certainly is sweet enough for a special occasion cake, especially with the frosting combination. I think the cake would also be particularly good with a fruit sauce, like a cherry or strawberry. I’ll have to wait for summer for that!
Before I sign off, if any of you remember, and are wondering, about that angel food cake that I agreed to tackle… ugh. I confess… I’m not having much fun testing that one (many a batch tossed in the bin)! So, I’m not making any promises for that just yet! Be back again soon, enjoy the chocolatey pics.
By admin | February 13, 2009
Submitted by Vive Le Vegan Blog
It’s been almost a week since my last post! Guys, I’d love to be posting more often, and so I’m sorry that some weeks it’s as if I’ve disappeared. Some weeks are so busy, and days whiz by before I know it.
And this week is just settling down after a few weeks of getting past cold/flu bugs with the kids… one week there’s one virus going around in the school, then the next week it’s another, or head lice to avoid. Eeek! It’s very stressful when all of those things crop up. One of our girls got a stomach bug about a couple of weeks ago, and then our other daughter picked up a very bad cough a couple of days after. At least they didn’t both have the stomach bug… AND, thankfully, thankfully, they have never gotten lice. Any of you moms/dads also dealing with all of this? I read that tea tree oil and lavender oil are naturally offensive to lice, so every morning I brush those oils through our daughters’ hair - and then tie up the hair. If it’s working, I’ll keep doing it! They don’t mind, I think the aroma of the lavender balances out the heavy pine notes of the tea tree oil. And then, there’s always the laundry, cleaning, lessons, activities, etc, etc, etc!!! I don’t always share my mom experiences, but sometimes I know you appreciate hearing that I’m going through some of the same things that you are as moms… so I thought I’d shed some light on why I haven’t posted as much lately, and know many of you will understand!
After all that passed (thank goodness), I was able to focus on preparing for my demo at The Wellness Show. I did a baking demo, which was great fun because, well, I love to bake!!… and, also because most of the other demos were by restaurant chefs, and so they featured savory items and entrees. It was time for a sweet, I tell ya! Thanks to those of you that came out to the event, and hopefully you snagged a few samples of the Energy Cookies and Nicer Krispie Squares! (and, another tip for making these squares - if you can’t get your paws on macadamia nut butter, raw cashew butter is a wonderful substitute if you can get that. Try Artisana brand of raw cashew butter - brilliant!). And this week brings activities surrounding Valentine’s Day!
You’re waiting for the food, right? Enough rambling, Dreena, what have you got to show us today? I know, I know… it’s what the blog is all about, after all. Well, I’m still in the theme of desserts, so today I have for you…
Triple Chocolate Threat Coconut Macaroons! These are bloody good! I’ve tweaked the recipe a few times over - even after thinking I’d finished them - simply because they can be delicate as they are naturally gluten-free. Yep, gluten-free and also no flours used - and nothing like xanthan gum or other stabilizers to bind. But, now I have the final version (I think!), and they are wickedly delicious. They have a crunchy textured outside and a softer centre, and of course full of deep chocolate decadence.
With Valentine’s just a couple of days away, check out these previous Valentine’s Day posts… and also, think of this Chocolate Raspberry Truffle Tart with Coconut Crust for a treat for your sweetie! Print off the recipe here!
Next time I post, I think I’ll switch to savory for you. Maybe…
Now, on to some food business! When I posted the Vegveeta Dip, I did promise to also post the Chocolate Thrill Ice Cream. Here it is folks! Now, all of you in my sweet-toothed club also have a new recipe to dig into!
Here’s a fun apron photo that I want to show you. I recently won a contest through the Foodie Blogroll. What a treat… and a surprise! I was able to pick my fave style from Flirty Apron (they have such cute styles, and some cheeky men’s aprons - gotta’ love “I turn grills on“)! I chose this “Blue Chocolate” style, and absolutely adore it. It’s fun and bright and cheerful… and yes, a little flirty. 
