Juicer a.k.a. Kris Carr

Dear BFF,

I just wanted to take this moment to introduce you to my new juicer, Kris Carr. I have named her Kris Carr after the person Kris Carr a.k.a. The Vegan Juicing Goddess Extraordinaire. The person Kris Carr spoke at Farm Sanctuary this summer & inspired me to invest in a good juicer. So here she is!

Isn't she pretty? I'm in love! She is an Omega 8006 masticating juicer. I wanted a middle of the line juicer (read: didn't want to pay $500+), but I wanted to be able to make juice & store it at least overnight so I don't have to juice everyday (read: lazy). The masticating juicer slowly "chews" up the veggies, squeezing out all the vitaminy goodness. Kris Carr actually sounds like a little bunny chewing on her veggies! This allows the juice to sit awhile before losing all the nutrients. Masticating juicers also yield more juice, more nutrients & enzymes, less foam & can be stored in the fridge for a day or so...perfect! All pieces-parts are dishwasher safe on top rack (bonus!), so she's super easy to clean. I love my green juice!!! Thanks Kris Carr (juicer and person!)!

Kale, romaine, broccoli, pea sprouts, pears, ginger, cucumber, celery.

Day 5 ~ Estrellasoap.com Peanut Butter Fudge Mounds

Recipe found on page 208 of  La Dolce Vegan.

Crazy name, but these are just No-Bakes! Super easy to make & very yummy. They have the consistency of fudge. I took them to a friend who broke her leg (Feel better Toolie!) and she loved them! I'm so happy to have a vegan version of these cookie favorites!

Day 4 ~ Gerry's Artichoke and Basil Pasta

Wow, BFF, I cannot believe it's only been 4 days! Here's my official shout out to The Vegan Culinary Institute for sponsoring this challenge...what a challenge it is!

Now on to the recipe. This lovely recipe is found on page 132 of Sarah Kramer La Dolce Vegan. Super easy recipe, accessible and inexpensive ingredients (except the pine nuts ~ cha-ching$$!). I loved being able to use ingredients from my garden. Hubs loved it & commented on what a nice and light pasta dish it was. Easy and delish...will make again!

Day 3 - Portobello Pot Pie + All Purpose Pie Crust

Here's the recipe from La Dolce Vegan by Sarah Kramer:

Crust (this is half the original recipe)
1 c all purpose or pastry flour
1/2 tsp salt
1/3 c vegan margarine
2 tbsp "milk"

Filling:

1 medium onion chopped
2 large portobello mushrooms, stems removed, cubed
4-6 button mushrooms, chopped
1 tbsp olive oil
1 small potato, cubed
1 celery stalk, chopped
1 medium carrot, chopped
2 tbsp tamari
1/2 tsp dried thyme
1 tsp dried sage
3/4 c vegetable stock
2 tbsp flour

Directions:
To prepare the crust: In a food processor, blend the flour and salt together. Add the margarine and pulse until mixture resembles a coarse meal. Add "milk" and blend until well combined and a dough forms. Remove dough, roll into a ball, and wrap in plastic; chill for at least 1 hour before using. Preheat oven to 350 F. Lightly oil a 10 inch pie plate or an 8x8 inch baking dish and set aside. In a large saucepan on medium heat, saute the onions and mushrooms in oil until onions are translucent. Add the potatoes, celery, carrots, tamari, thyme, sage, and stock. Bring to a boil then reduce heat. cover with a lid and simmer for 4-6 minutes or until potatoes can be poked easily with a fork. Stir in the flour and simmer until sauce begins to thicken. Transfer cooked vegetables to baking dish. Roll out the chilled dough and place evenly over top of vegetables. Bake for 20-25 minutes. Let sit 5 minutes before serving.

Okay Bff...here's what I did. For the crust (any crust) I usually do all mixing by hand. So I gave the food processor a shot...the first 2 steps went fine, but had to remove the dough for the last step because it kept getting stuck. 2 things...first, my food processor is not the best, and b.) I used whole wheat pastry flour (possibly extra dry???). So I had to knead the dough by hand, adding extra "milk". Things I used: Original Earth Balance for the margarine, Whole Wheat Pastry Flour, and Rice Milk. When it came out of the fridge about 3 hours later, it was hard as a rock. So I had to let it sit for a bit & then work it with my hands        before I could roll it out...even then it was tough.

The filling was easy & pretty self explanatory. I didn't do anything crazy with it except use vegetable broth instead of stock because it's what I had. It smelled so wonderful while it was cooking...just like Thanksgiving. God, I love sage!

Overall, the Porto Pot Pie was delish! Would be a perfect winter comfort food. I was less than impressed with the crust...but maybe I screwed it up with the whole wheat pastry flour. Hubby liked it also except for the crust. Thanks Sarah! It was fun!

P.S...Dear BFF, I am not going to post the list of ingredients & directions for each dish I make...it takes forever & wouldn't be fair to give away all of Sarah's yummy recipes. If you want to follow along buy the cookbook! If there is something in particular that interests you, contact me!

Cooking with Sarah ~ Day 2

Recipe #2 ~ No Salt Shaker page 303

This was as easy as it gets! Garlic powder, onion powder, thyme, paprika, ground pepper, dry mustard, celery seed...Viola!

PS...added the dry mustard after I took the picture because I forgot, oops!

Cooking with Sarah Day 1

Recipe # 1 ~ Wolffie's Banana Blueberry Muffins ~ pg. 274 La Dolce Vegan!

Aren't they pretty? They were super easy to make & taste really yummy! They look a little dark because I used whole wheat flour.

What I did:
1. Used whole wheat flour because apparently that's all I have in my house.
2. Cut the sugar down to 1/2 cup because 3/4 cup seemed like a lot to me with the sweetness of bananas & molasses. I think they'd still be delicious even with 1/4 cup sugar.
3. Used frozen blueberries instead of fresh.

Thoughts:
1. Easy to make.
2. Delicious...had 2 for breakfast.
3. I am going to get fat doing this contest. I'll be making many more sweet things than I normally eat...this could be a problem.
4. I'm going to go broke doing this contest. Blueberries are freaking expensive!
5. I want a bigger kitchen & this thought makes me feel really old.

Thanks Sarah! See you tomorrow!!!

BFF...Let's talk about labels.

Dear BFF,
I'm in a mood. I'm a little cantankerous, if you must know. It has been recently brought to my attention that there are some vegans who really do not like when vegetarians call themselves "veganish" or "95% vegan". I can understand to a point because truthfully, if you are 95% vegan or veganish you ARE in fact vegetarian and not vegan. Refresher - Vegan = nothing from an animal...dairy, eggs, honey, leather, wool, etc. You see the difference? Veganism goes beyond what you put in your pie hole...it's a lifestyle. And it is a wonderful lifestyle if I do say so myself.

Now, here's where I get angry. It is not a pissing contest to see who can be more vegan. I don't think these labels make all that much of a difference...if you are vegetarian, almost vegan, 95% vegan, veganish, I think it's awesome! I applaud you all for taking any step at all in the direction of saving animals lives. If you stop eating meat...I'll light up my lighter and sing you "Free Bird"; if you give up eggs...I'll do a cartwheel; if you give up dairy...Rock 'n Roll high kick for you my friend; stop wearing leather?...I'll play you "Paparazzi" on my harmonium! What I'm trying to say here is that I will cheer you on every step of the way! I'm your vegan cheerleader!! You have my support! And 2 extra cartwheels for you if you continue to read to the end.

Truth in Labeling: I'm not actually a cheerleader in this photo. I was on the Dance Team. BUT, I do still own pom-poms & I can honestly do a cartwheel. I was cheerleading captain in 7th grade. So there.


 That being said...let's talk about labels that really do matter.

1. PORK. Pork is a pig. An emotional and loving animal, who is probably smarter than your dog. When you eat a pig, you are ingesting all of the stress and fear of this animal's last horrific moments of life. Chops, ham,  bacon, sausage = carcass of intelligent and sentient being. You can't fancy up a dead pig by calling it "pork".

2. BEEF. Beef is another word for the gorgeous and furry cow. After it's been tortured and killed. Some of these animals die piece by piece because the "stunner" missed. A slow an agonizing death is what these animals endure in the name of faster production and fewer cost. All so you can stuff your face with an artery clogging burger. YOUR money is paying for others to do this to animals. And FYI there is also disease and shit in your dead cow...enjoy. Don't believe me? Look it up...in fact here's a legal petition requesting that the USDA require FSIS for DECLARE feces in meat. Gross.

3. VEAL. Veal is a DEAD BABY COW. Who was never allowed to nurse from it's mom. Never allowed to roam around, play, or even TURN AROUND. You cannot make this nicer by calling it Veal. It is horrible. Don't think calves like to play and run around? I disagree. Wanna see?

4. Let's talk dairy for a minute...know anything about how lactation works? Well then you know that in order for a female to produce milk, they first have to be pregnant. So dairy cows are impregnated, give birth, have their babies taken away (see VEAL) so that we can steal their milk, and impregnated again, and again, and again...until they don't produce enough milk for greedy milk drinkers & then they are sent to be killed (see BEEF) at around age 4 or 5 (normal lifespan is about 25). Oh and bye the way...there is pus and blood in your milk from the cows udders being pumped constantly. Want some more truth? Here it is.

5.EGGS. God don't even get me started on eggs. Chickens might be the most abused animal in America. The male chicks are unwanted because the cannot lay eggs, so they are either thrown in a grinder alive or thrown in the trash alive...and guess what? The grinders don't always kill them...they come out the other end partially ground up and fully conscious. Layer Hens are subjected to unspeakable cruelty and disease in battery cages where they cannot even spread their wings or properly stand up. The hens literally go crazy and develop psychotic behaviors in these cages. Not to mention they have their beaks and toes cut off without anesthesia. Then they are sent to slaughter. And did you know that chickens are exempt from the Humane Slaughter Act? That's right, if you thought "humane slaughter" was bad, imagine what these sensitive animals endure. AND THIS HAPPENS BECAUSE YOU EAT EGGS. Want more info? Here.

6.PROCESSING. Processing = killing. Don't church it up.

YOUR money pays for these things to happen. Think you can ignore it? Act like you aren't making a choice each and every time you buy meat, dairy, or eggs? You can pretend all you want, but this goes on every single minute of every single day in staggering number that would knock your panites off. Make the right choice...You need look no further than your heart to find it. Put your dollar into peaceful and non-violent purchases.  If you could not stomach seeing how your food gets to your plate, then how can you justify eating it?

It is easier than ever to be Vegan. And you are not alone! I'll help you! I can answer questions online. If you live within a 20 mile radius of Pittsburgh...I'll come with you on your first shopping trip! If you live within 10 miles of Pittsburgh & make a serious commitment to being vegan (truly vegan), I'll help you cook your first week of dinners! I'm serious! And it's time for you to get serious too.

I promise not to do many aggressive posts like this. I like to keep things light & fun & supportive. But I needed to vent & isn't it wonderful to have a BFF to vent to? Remember I love you. And your choices matter, YOU matter!

The 90's were AWESOME!

So...How many cartwheels do I need to do?