Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Monday, February 21, 2011

Vegan Italian White Bean Kale Soup

Vegan Italian Kale Soup

The winters in New England are long and cold-- and even in late February there's no sign of the spring to come.  Making a nice pot of soup is just what the doctor ordered, sometimes, and nothing warms us up like Italian bean soup.  When I was a kid, my father would make a soup like this (although it was filled with nasty stuff like sausage) which is what he ate growing up in Italy, so it's kind of a piece of my family's history as well (although I'm sure my grandfather would have killed me if he knew I violated the recipe by making it vegan)!

1 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
2 celery stalks, finely chopped
1-1/2 tsp. minced fresh rosemary
3 cloves garlic, minced
6 cups vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained (or equivalent dried and soaked prior to cooking)
3 firmly packed cups of kale, cut and de-ribbed
1-1/2 tsp. cider vinegar
1/2 tsp freshly ground black pepper
1/2 tsp basil
1/2 tsp oregano

Add the oil, garlic, onion, and rosemary to the pot, cooking for 3-5 minutes.  Add the celery, carrot, and kale, cooking for another 45 seconds.

At this point, pour in the cider vinegar, and mix it in well.  Add the spices.

After 2 minutes, add the beans and broth, simmering for 45 minutes.  Add water if needed.

Caloric Info 
Servings 8
Calories 83.8
Total Fat: 2.0 grams
Sat Fat: 0.3 grams
Polyunsat. Fat 0.3 grams
Monosat. Fat: 1.3 grams
Cholesterol: 0 grams
Sodium: 819.6 mg
Potassium: 229.2 mg
Carbs: 13.6 grams
Dietary Fiber: 3.5 grams
Sugar: 3.2 grams
Protein: 3.6 grams

Monday, February 14, 2011

Tempeh Chicken Salad


While it wouldn't fool a carnivore, this delightful little sandwich is definitely some vegan comfort food! It has more of a "tuna" consistency but leans more towards tasting like a faux chicken salad.

It tastes delicious with just some Vegannaise and some onions and celery, but for the more daring, try adding raisins and walnuts.

1 whole package tempeh
1/4 c Vegannaise or other Vegan Mayonnaise
2 stalks celery
1 small onion
salt and pepper to taste
1/4 tsp paprika
1/2 tsp poultry spice

Slice tempeh in small pieces, about 1/4" wide. In a saucepan, boil about 8 cups of water. Once the water has been boiling for about 1 minute, add in tempeh stripes. You'll have to boil it for about 25 minutes or so, until the tempeh is swollen and soft - when it falls apart when touched, you're good to go.

Drain water and let tempeh cool.

In a mixing bowl, combine Vegannaise with diced celery and onions. Stir in seasonings and taste test. Add raisins, apple slices and walnuts if desired.

Break up tempeh in small chunks and stir into dressing. Chill for 1 hour to allow flavours to settle.

Scoop tempeh salad onto desired bread and serve with lettuce, onion and tomato.

Caloric Info
Servings 4
Total Fat: 13.6 grams
Sat Fat: 1.9 grams
Polyunsat. Fat 1.6 grams
Monosat. Fat: 1.3 grams
Cholesterol: 0 grams
Sodium: 101.8 mg
Potassium: 260.2 mg
Carbs: 7.3 grams
Dietary Fiber: 0.7 grams
Sugar: 0.0 grams
Protein: 8.1 grams

Tuesday, February 8, 2011

Vegan Bread Bowl


Because there probably isn't anything better than a bread bowl.

2 1/2 tsp active yeast
1 tsp sugar
1 1/2 c warm water (aim for 100 degrees)
4 c flour, unbleached
1/2 tsp salt
olive oil

Mix yeast and sugar in large mixing bowl. If yeast has been refrigerated, let the mixture sit to bring yeast to room temperature.

Add warm water and leave bowl uncovered for 10 minutes.

Stir in flour 1/2 cup at a time and mix until well incorporated. Add salt.

On a smooth, clean surface, sprinkle flour and knead dough until, when poked, dough immediately rebounds. Coat the mixing bowl in olive oil and place dough in the bowl. Turn the dough until coated and cover bowl with a cloth. Place in warm area to rise for about an hour and a half - until the dough doubles in size.

Once it's risen enough, beat it back down and form 4 individual "bowls". Place on oiled cookie sheet and allow to rise for 30 minutes more.

Preheat the oven to 475 degrees. Once the dough has risen, bake for 20 - 25 minutes or until golden brown and crusty.

To serve: Cut small, circular opening in top of bowl, and scoop out middle of bowl. With a ladle, pour hot prepared soup (thicker works better) and serve immediately with removed top on the side.

Caloric Info 
Servings 4
Calories 496.4
Total Fat: 4.7 grams
Sat Fat: 0.7 grams
Polyunsat. Fat 0.8 grams
Monosat. Fat: 2.6 grams
Cholesterol: 0 grams
Sodium: 295.4 mg
Potassium: 176.5 mg
Carbs: 97.7 grams
Dietary Fiber: 4.0 grams
Sugar: 1.4 grams
Protein: 13.5 grams

Saturday, February 5, 2011

Creamy Vegan Garlic Hummus


This hummus is best served cold with homemade pita chips.

You'll need a superhuman food processor or blender to get it well incorporated and creamy.

You'll need:
8 oz chickpeas (either drained can or soaked for 12-16 hours and then drained)
5 tbsp minced garlic
1/4 c olive oil
1/8 c water
2 tbsp tahini
red pepper flakes to taste
salt and pepper to taste

Blend chickpeas to paste. Add all ingredients in order and blend under smooth. Test for consistency (hummus should be homogenous and smooth, should be able to cling to spoon when turned over). and taste and adapt as needed.


Caloric Info
Servings 20
Total Fat: 6.5 grams
Sat Fat: 1.1 grams
Polyunsat. Fat 1.4 grams
Monosat. Fat: 3.8 grams
Cholesterol: 0 grams
Sodium: 107.7 mg
Potassium: 77.6 mg
Carbs: 5.4 grams
Dietary Fiber: .8 grams
Sugar: .7 grams
Protein: 1.8 grams