I haven’t done a link sort of post in a long time, not since Veggie Chic became part of Blisstree Food and Nutrition.  Here are some links that may be of interest to vegetarians or veggie-interested folks……..

If you have a Twitter account, then you might consider following vegetariandeals. Their plan is to share links to “vegetarian coupons, samples, affiliate deals, discounts, and freebies.” So far I see links to samples of Aveda hair product, Luna cookies, and a free Vegetarian Times subscription.

The sister site to vegetariandeals is Groovy Vegetarian. Groovy Vegetarian covers a multitude of veg subjects including vegan clothing, nutrition information, giveaways, etc. The last couple of months, the posting looks like it hasn’t’ been as regular, but there’s a lot of great information in the archives.

Vegan yum*yum has some of the most beautiful food photography that I’ve ever seen. Bright, fresh ingredients, interesting angles, and the recipes taste pretty darn good, as well. Vegan yum*yum was a 2008 winner of VegNews Veg Bloggy Awards.

Image credit: Michelle Smith

If you’ve been contemplating a raw food diet, then pick up a copy of The Live Food Factor: The Comprehensive Guide To the Ultimate Diet for Body, Mind, Spirit & Planet, by Susan Schenck, LAc, MTOM.  The book contains information from scientific studies that show a diet of raw food is helpful in fighting disease or preventing it in the first place.

Raw food advocates chose the path of the fresh and crunchy because cooking kills the healthiest parts of the food. A diet that is 90-100% yields fuller hair, softer skin, no PMS, and fresher breath.

The book is thick and contains a lot of information on both the why and the how of a raw food diet. There are sections on how to adopt the diet for children, where to find resources in your area, and recipes that include Celery-Cilantro Soup, Spaghetti, Raw Pizza, many slushies and smoothies, salads.

If you need a jumping off point, take a look at the sample menus.

My favorite food is an avocado and I’d be interested in adding more raw food to my diet, but until someone develops a suitable raw substitute for a warm, gooey brownie, I’m going to have to stick with cooking.

Image credit: Barnes and Noble.com

The Vegan Cook’s Bible, by Pat Crocker, is great addition to any cook’s kitchen - vegan or not. Eating meatless is healthy, economical, and can be better for the environment.

So far, my favorite recipe is the Sweet Potato and Wild Rice Cakes that are on page 308. A combination of two types of rice, diced sweet potatoes, shredded vegetables, and rosemary - yum. I look forward to using my own fresh sweet potatoes for this recipe next Fall.

I had the opportunity to ask Pat Crocker a few questions that I’m hopeful will help beginning vegans. Please come back tomorrow and you will have the chance to win a copy of  The Vegan Cook’s Bible for yourself.

*****

Blisstree: Many people want to make changes to their diet, whether for ethical or health reasons. What is the easiest way to transition to a Vegan diet?

Pat Crocker:For me, the easiest transition was to explore the Vegan diet one day a week. That way, I and my family had time to think about just that one day’s food without our whole foodstyle being turned topsy-turvy. Once we were comfortable with finding recipes we liked and enjoying fresh plant ingredients, we ventured out to two days and it didn’t take long before we found that we had totally changed our eating habits and only wanted vegan foods.

Blisstree: Busy people like to have a handful of go-to recipes to fall back on. Can you recommend a few quick, healthy, flavorful favorites?

Pat Crocker: I have always loved roasted vegetables and so naturally, the rich and slightly sweet flavors of roasted vegetables were the first recipes I developed for this book and they have remained my favorites. Dishes such as Roasted Zucchini Shells with Almond Filing (page 281); Lentil and Rice Bowl (page 309); one-pot dinners like Corn, Beans and Squash Bake with Oat Nut Topping (page 275); stir-fry dishes such as Vegetable Paella (page 295) and of course, pasta and grains- see my Moroccan Couscous (page 319) are all relatively fast and easy to make.

Thanks, Pat! 

Image credit: Barnes and Noble.com

Almost two months ago, I wrote about the Tamra Davis cooking show. Tamra is a busy mom, wife, director, who still finds time to cook her family healthy vegetarian meals. I found the cooking show to be very charming - especially loved her little boys - and I decided to order her cookbook.

It’s called, “Make Me Something Good To Eat,” and it’s full of recipes that she’s prepared on her cooking show. Recipes utilize common vegetarian food items like tempeh or seitan, but there are also a few seafood recipes, as well. Tamra does her best to cover the tastes of her entire family and she offers a large variety of different meal options. I love this little book.

My favorite type of food is Mexican and there’s a section on Mexican that includes a homemade enchilada sauce that is made out of peppers and a Chipolte sauce. Yum. There are breakfast dishes, deserts, sandwiches, salads, even a recipe for Mango Margaritas.

Probably my favorite feature of the book is the section called “Combo Meals.” She starts with a recipe for the boys, then takes it a step further for the adults. I love that idea. Couples need some alone time and it’s not always easy, especially in these tough economic times, to get out of the house for a Date Night. Use the Combo Meals as the jumping off point for a Date Night at home.

Purchase the book during the month of May and save 10% by using the code Maycontest10 at checkout.

Image credit: Tamra Davis Cooking Show.com

Sarah and I tried Pete’s Soyganic Smoked Tofu today.

I found it in the refrigerated part of the vegetable section at the grocery store - next to the regular tofu. This was the first prepared smoked tofu product that I’ve tried, so I don’t have anything to compare it to. Usually I think, hhmm, no, too pricey, but Pete’s was on sale so I grabbed it.

Pete’s smoked tofu has a firm texture and a good flavor. I liked it, but Sarah did not. She kept trying to get me to eat hers. She said, “I’m not sure, but I don’t think that I like the flavor.”

We ate it warmed up with Edamame, brown rice, and steamed spinach - a quick lunch.

Here’s a bit about the nutrition information per serving:
Calories - 170
Fat - 4g total, 0.5 saturated
Sodium - 580 mg
Fiber - 3 g
Protein - 25 g
Iron - 25% of daily required amount
 

I might buy it again. It tasted fine, but it is a little pricey when not on sale.

Image credit: All Posters.com

Pregnant and lactating women have special nutritional needs in order to feed both mother and baby properly.  Vegetarian Mother’s Cookbook: Whole Foods to Nourish Pregnant and Breastfeeding Women and Their Families, by Cathe Olson is perfect for busy vegan and vegetarian moms. 

This book contains more than 300 healthy recipes, including options to make vegetarian meals vegan, changes for people with allergies, wheat-free, and soy-free. Some of the recipes are quick and easy, while others are perfect for plan-ahead, re-heat it meals. This handy cookbook also contains complete nutrition information, helpful shopping lists, and time-saving tips.  It’s a great addition to any cookbook collection.

Vegetarian Mother’s Cookbook: Whole Foods to Nourish Pregnant and Breastfeeding Women and Their Families, by Cathe Olson

Image credit: Barnes and Noble.com

People with Celiac Disease are allergic to gluten which can be found in wheat, rye, barley, or oats.  If they eat gluten, it damages their intestines which leads to an inability to adequately absorb nutrients from the food that they eat. This means that they don’t get enough vitamins, protein, calcium, carbohydrates, or fats in their diet.

Kettle Cuisine’s gluten-free line of frozen soups were inspired by the company’s founder, for his daughter, who had to follow a gluten-free diet. Kettle Cuisine, supplier of soups to restaurants for more than 21 years, has 4 meat-free vegetarian soups in the gluten-free line. They are Organic Carrot and Coriander, Organic Mushroom and Potato, Roasted Vegetable, and a chunky Tomato Soup with Garden Vegetables. All, but the Mushroom and Potato are vegan.

I had the opportunity to try all four soups. I liked that they were frozen, rather than canned. They were easy to heat in the microwave and the perfect size for a snack or light lunch. The soups are made with all natural ingredients and seasoned with sea salt.

If you would like to find out where to purchase Kettle Cuisine’s Gluten-free line of soups, then click here.

Image credit: Kettle Cuisine.com

Lasang Pinoy 18 is being hosted by Toni of Wifely Steps. The theme?

Oh My Gulay!

Gulay is the Filipino word for “vegetable”. (See Toni’s post for a more detailed explanation of the expression.) So if there’s a Pinoy vegetable dish you love, or any type of vegetable dish cooked the Pinoy way, come join us!

Kombu or Konbu is the name for a group of Japanese seaweeds of the genus Laminaria. There are several kinds of kombu, Laminaria angustata (mitsuishi kombu) and Laminaria ochotensis (Rishiri kombu) being utilized the most for making soup stocks. Kombu is rich in naturally occurring monosodium gulatamate. I’m tempted to write more about MSG, the fifth taste or umami, and molecular gastronomy, but I will reserve that for another post. For now, let’s focus on kombu and how this single ingredient can revolutionize your cooking. Read more

“I eat only vegetables.” This is the phrase photographer and traveler Carl Weaver suggests you use if you’re a vegetarian traveling to Thailand. (Substitute “Pom” for “Dee Chan” if you’re a man.)

The more I learn about vegan and vegetarian diets, the more I appreciate Asian cuisine, particularly Thai. These people know how to eat vegetarian without compromising the least bit of flavor! Read more