YumSugar

Would You Eat This Tofurky and Gravy Soda?

YumSugar — Thu, 12 Nov 2009 16:15:15 -0800

To commemorate the upcoming holiday, wacky beverage company Jones Soda Co. is rolling out an unusual seasonal flavor: Tofurky and Gravy soda. The item, based on the famous vegetarian turkey substitute Tofurky, is not only vegan, but it's also sugar-free. Right now, it's included in a limited-edition gift pack for $12.

Source

Good Vegan Recipes/Products?

Yum Community — Mon, 09 Nov 2009 10:15:16 -0800

This story was written by member notinthemood and comes from the Kitchen Goddess group in the YumSugar Community.

I have somewhat recently become totally lactose intolerant - as in, no butter, no cheese, no yogurt, and nothing dairy. I'm totally opposed to relying on drugs to allow me to eat something my body clearly doesn't want to digest, so I've been experimenting with vegan cooking. It's been great thus far, but as the holidays approach, I've realized that I can't eat most of what everyone else in my family can because it relies so heavily on butter, cheese, and cream for flavoring. I'm old enough to bring a dish to pass, so I was wondering if anyone knew of any good vegan substitutes or recipes? I say good because I've tried some very bad vegan food substitutes, and don't want to venture down that road again. I've found a good vegan butter substitute in Earth Balance margarine, and I've heard you can use coconut milk for creams (but I haven't confirmed this). If you have a suggestion for a cookbook, even, I'm all ears. So ladies, any suggestions?

Do you have culinary question? Join the Kitchen Goddess group, upload your inquiry and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups .

Fast & Easy Dinner: Vegan Burger

partysugar — Thu, 03 Sep 2009 07:50:56 -0700

This recipe makes ingenious use of portabello mushrooms. An all-too-expected ingredient in unsophisticated vegetarian cuisine, the portabello mushroom often replaces a burger patty. Not so with this burger.

Instead, two mushroom caps take place of the bun, and sandwich an assortment of grilled veggies. Like all good burgers, the condiments are not forgotten - in this case, the "buns" are coated with pesto and balsamic vinegar. If this recipe sounds interesting to you, get it now and read more.

Vegan Burger
Modified from The Nest

Ingredients

1 cup extra-virgin olive oil, plus more for brushing
1 tablespoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 tablespoon very finely chopped garlic
Sea salt and freshly ground black pepper
8 large portobello mushrooms, 31/2 to 4 inches in diameter
1 pound fat zucchini (about 2 inches in diameter), preferably both yellow and green ones, cut into 1/4-inch thick rounds
1 pound plum tomatoes, thickly sliced
2 large red bell peppers, cut into 1 1/2-inch-wide strips
1 large (about 1 pound) purple eggplant cut into 1/2-inch-thick rounds (about 8 slices)
4 large handfuls arugula
About 2 teaspoons balsamic vinegar
About 1/3 cup Pesto (Store bought or homemade)

Directions

Build a medium-hot fire in a barbecue. In a medium bowl, whisk together the 1 cup of olive oil, thyme, rosemary, garlic, and salt and pepper to taste.
Scrape the gills from the portobellos and arrange them on a rimmed baking sheet. Add the zucchini, tomatoes, bell peppers, and eggplant to the baking sheet. Brush all the vegetables with the herbed oil.
Brush the grill rack with olive oil, transfer the vegetables to the grill, and cook, turning as needed and being careful not to let the olive oil flame up, until tender. The zucchini and tomatoes will be done first, needing just 2 to 3 minutes per side. The peppers will be done next. If you have been careful to just brown them, they will not need to be peeled. The mushrooms and fresh eggplant will need about 5 minutes per side.
In a medium bowl, toss the arugula with some of the remaining herbed olive oil and the balsamic vinegar. Taste for seasoning and set aside.
To build the burgers, generously spread the gill side of 4 mushrooms with pesto. Top with yellow zucchini, several tomato slices, green zucchini, eggplant slices, and several strips of bell pepper. Drizzle another small spoonful of pesto over all and close with another mushroom. Arrange some of the arugula salad on the side and serve immediately.

Serves 4.

Print recipe with images | without images

Summer of Salads: A Different Taco Salad

YumSugar — Tue, 01 Sep 2009 16:00:50 -0700

In the past week, San Francisco's seen some of the hottest days of the year. Which is why when a friend came over for lunch, I suggested we make a big, chilled salad with a cooling dressing to top it off. I chose taco salad: not the traditional kind with a fried tostada bowl and ground beef, but a lighter, meatless version with a creamy cilantro, cucumber, and avocado dressing.

The salad turned out beautifully. It has vibrantly hued ingredients, each neatly chopped, in contrasting layers. I especially enjoyed the flavors and textures - like buttery avocado, smoky cumin, and crispy chips - without any of the grease. Leftover chopped ingredients make for a wonderful next meal, and you can vary the dish. Remove the cheese to turn it vegan, or add grilled skirt steak if you're a meat lover. Savor a different taco salad when you read more

Fast & Easy Dinner: Jamaican Curried Tempeh Tacos

partysugar — Thu, 11 Jun 2009 07:50:40 -0700

Just because a meal is meatless doesn't mean it can't be filled with flavor. This vegan recipe is jam-packed with tropical seasonings and varied textures. The onions and tempeh are slightly caramelized before being coated in cilantro, curry powder, and fresh ginger. Red pepper and mustard greens provide a necessary crunch that balances out the softness of the tempeh. The finishing touch, a sprinkling of peanuts, makes this dish subtly salty and oh-so-satisfying.

To look at the recipe, read more.

Jamaican Curried Tempeh Tacos
From Vegetarian Times

Ingredients

1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional

Directions

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened.
Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally.
Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Serves 4.

Print recipe with images | without images

Kale Chips: A Savory, Simple, and Nourishing Snack

YumSugar — Sat, 04 Apr 2009 08:30:18 -0700

When some friends announced they'd be stopping by last Sunday, I wanted to make a welcoming snack in a flash. But after hours of munching on heavy March Madness snacks the day before, I needed to give my body a little lovin' with some lighter, vegetable-centric fare.

I knew exactly what to make: oven-baked chips made from nothing but olive oil and Tuscan kale. The crispy bite, conceived by James Beard-nominated chef Dan Barber, is so basic, it's practically a non-recipe. Find out how I made these nutty, melt-in-your mouth chips when you read more.

Tuscan Kale Chips
From Bon Appétit

Ingredients

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Salt
Pepper

Directions

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper.
Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.
Transfer leaves to rack to cool.

Makes approximately 24 chips.

Print recipe with images | without images

View 5 Photos ›

Guacamole Two Ways - Beginner and Expert

YumSugar — Wed, 28 Jan 2009 03:00:38 -0800

Every year during the Super Bowl, guacamole is so popular that on game day alone, Americans consume approximately 50 million pounds of avocados. This year's big Sunday should be no exception, and I'll be taking advantage - particularly with avocado prices predicted to rise this Spring.

Here, I've found two recipes. The first is a classic rendition of the green dip served with chips. However, If you're looking for something more bite-sized (and a healthy alternative to chips), turn to the advanced recipe. It harks back to the 1960s, when it was popular to serve guacamole in tomatoes. To see both recipes, read more.

Beginner Guacamole
From Everyday Food

Ingredients

2 ripe avocados, peeled, pitted, and lightly mashed
1/2 cup minced onion
1 jalapeno chile, minced (remove seeds and ribs for less heat)
1 plum tomato, seeded and diced
1/4 cup chopped cilantro
2 to 3 tablespoons fresh lime juice
Coarse salt

Directions

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.

Makes about 1 1/2 cups.

Print recipe with images | without images

Expert Guacamole
From Gourmet

Ingredients

12 small (2- to 2 1/2-inch) tomatoes (not plum tomatoes)
1 tablespoon olive oil
1 tablespoon fresh lime juice
3 firm-ripe California avocados
2 tablespoons finely chopped onion
1/2 teaspoon finely chopped fresh cilantro
2 teaspoons minced fresh jalapeño chile, including seeds
1/2 teaspoon salt
Fresh cilantro sprigs, for garnish

Directions

Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.

Serves 4 to 6.

Print recipe with images | without images

YumSugar Gift Guide: The Vegan Neighbor

YumSugar — Thu, 11 Dec 2008 11:47:34 -0800

If you're looking for a gift for a vegan pal but you're not really sure what the lifestyle entails, get some inspiration from our gift guide below.

This stylish, humorous nut cracker isn't just functional; it's also a conversation piece. Your pal can save prep time with this veggie chopper. And a soy milk maker is convenient and economical for anyone who loves the drink - not just vegans.

For more gift ideas, check out all the gift guides on HolidaySugar.

Fast & Easy Dinner: Bulgur With Leeks and Swiss Chard

partysugar — Thu, 04 Dec 2008 10:15:31 -0800

Bulgur, the grain common to tabouleh, makes a scrumptious staple in this quick vegan recipe. Leafy green Swiss chard provides nutrients, while mushrooms add an earthy heartiness to the one-pot dish. Although the recipe is simple, the flavors are rich and filling. Pair with a glass of red wine and some cheese for a luxurious weeknight meal. To look at the recipe, read more.

Bulgur With Leeks and Swiss Chard
From Vegetarian Times

Ingredients

2 Tbs. olive oil
2 medium-size leeks, white and tender green parts chopped
1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
2 cups sliced mushrooms
4 cloves garlic, minced (about 4 tsp.)
2 3/4 cups low-sodium vegetable broth
1 cup bulgur

Directions

Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often.
Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally.
Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

Serves 4.

Print recipe with images | without images

PETA Leads Zombie Protest Outside Manhattan KFC

YumSugar — Mon, 13 Oct 2008 12:30:26 -0700

Animal-rights activism group PETA has come out with yet another inflammatory campaign. This year, they kicked their off Halloween festivities a few weeks early: On Saturday, more than 100 people gathered outside a Herald Square KFC dressed as blood-drenched zombies, holding signs that said, "I'd rather be dead than eat at KFC!"

The protest was part of the Kentucky Fried Cruelty campaign, which addresses concerns about KFC suppliers' treatment of chickens on farms and slaughterhouses. "Even flesh-eating zombies have nothing on the Colonel's cruelty," says PETA's Dan Shannon. "We're urging consumers not to set foot inside a KFC restaurant until the company stops these abuses."

Did any of you see the protest? Do you consider it to be effective at sending an important message, or is it just another obnoxious PETA ploy?

Source