Monthly Archives: November 2015

Snacking – Vegan Style (W/Bonus Recipe)…

Having quick, simple, healthy and vegan-friendly snacks on-hand doesn’t have to be hard by any means. Actually, with a little planning, it can be quite easy. It’s really fun and simple to keep your fridge stocked with plenty of fresh fruit and vegetables, a sure way to get most of the nutrients you will need to keep your body and mind fueled. Combining your produce with nuts, nut butters and seeds will make your snack even more substantial. These snacks are not just for strict vegan, but for anyone looking for some handy, healthy snacks. Naturally, fruit and veggies are great snacks and should be at the top of anyone’s snacking list. However, here’s a list of other snack ideas.

Some of the Healthier Vegan Snack Ideas:

  • Vegan yogurt with granola or fruit
  • Baked tofu, store-bought or homemade
  • Tofu jerky
  • Pretzels
  • Rice cakes with peanut butter or jam
  • Edamame
  • Granola
  • Kale chips
  • Vegan trail mix
  • Sweet potato fries
  • Pita and hummus
  • Pita and baba ghanoush
  • Dates (watch these, very high in calories)
  • Apples, bananas or celery with peanut butter or another nut butter
  • Nuts, sunflower seeds
  • Applesauce
  • Dried fruit
  • Granola bars or protein bars
  • Banana chips
  • Dehydrated fruit leathers
  • Crackers with olive tapenade
  • Chips and salsa
  • Chips and guacamole
  • Veggies with goddess dressing
  • Cucumbers with vegan sour cream
  • Frozen grapes
  • Soy nuts
  • Popcorn (really good with nutritional yeast)
  • Sesame sticks
  • Graham crackers (not Honey Grahams)
  • Roasted chickpeas
  • Crackers with pesto
  • Chips with bean dip (store bought or homemade)
  • Homemade granola bars
  • Bagel with peanut butter, hummus or guacamole
  • Vegan muffins
  • Vegan brochette

A Bit Less Healthy Snack Ideas:

  • Vegan ice cream
  • Vegan cookies
  • Vegan deli meats wrapped with vegan cheese
  • Frozen hash browns, French fries or tater tots
  • Vegan chocolate
  • Vegetarian pepperoni slices
  • Fried or baked zucchini chips

*Note: It’s best to avoid vending machines, though the snacks served by them may be convenient, the vegan options (if there are any) are often lacking the nutrients you need. They’re also not the best sources of energy.

Tips:

  • Make an extra large (or double) batch of muffins, and cookies, etc. and freeze them.
  • Clean and cut your fruits and veggies for the week ahead and put them in the fridge until you’re ready.
  • Soak your nuts and seeds in advance and dehydrate them and they’ll be ready to grab and go.
  • If a dip will be part of your weeks’ snacks menu, prepare it ahead of time and refrigerate.
  • When planning your meals for the week, plan your snacks also.

Bonus Recipe:

Vegan Cheese Dip

  • 1 Can – 15½ oz. Great Northern, Navy or Cannellini Beans (drained)
  • ½ Cup – Roasted Red Pepper (or Pimiento)
  • 3 Tbsp. – Nutritional Yeast
  • 3 Tbsp. – Fresh Squeezed Lemon Juice
  • 3 Tbsp. – Sesame Tahini
  • 1 tsp. – Sea salt
  • 1 tsp. – Yellow Mustard
  • 1 tsp. – Onion Powder or Granulated Onion (not onion salt)

Put everything in a food processor and blend until smooth. Can be stored in fridge for up to a week.

Stay tuned…Coming soon…The next series of articles will cover the spiritual/mental/emotional aspects of a vegan diet and lifestyle.

Rae Indigo is ERYT 500

Supporting Evidence for Vegans

There's plenty of scientific evidence to justify a transitioning to a plant-based diet, and it seems the stories of personal transformation; curing a host of diseases, losing unwanted weight, manifesting an active lifestyle are the things that make the biggest impression.

There will always be plenty of ready-made excuses for those who have lost their battle with leaving behind an omnivore’s diet; they fill food networks with dreadful accounts of fatigue, illness, hair loss, anxiety, diminished sex drive, and mental/emotional breakdowns after they have quit consuming animal products. The problem with their accounts, and one they almost all have in common, is that those who made the vegan leap and failed, did so with a lack of diligence sufficient to understand intelligent veganism. One can dine on fast foods, processed foods, and all sorts of junk foods and wash them all down with soda and still call themselves a vegan. Many backsliders have evidently tried to do exactly that.

There are even those who turn to veganism in order to support serious eating disorders (E.D.s), and this type of unintelligent choice can represent a dangerous slide from health to pathology. Anorexics/manorexics and orthorexics (a controversial new disorder compulsively avoid foods thought to be unhealthy or unnatural) are examples of those who opt for a strict vegan diet for all the wrong reasons. By making proper and intelligent choices veganism can be used as a effective tool to recover from all types of E.D. including anorexia, bulimia and orthorexia.

There are piles of documentation and books, such as The China Study, and whether you choose to believe them or not, there's no disputing the fact that a diet rich in plant-based, un-processed, un-altered food is a smart diet. Undeniably there are countless healthful consequences of a well informed vegan diet and lifestyle. Even so, we are bombarded by endless excuses for why someone simply cannot go vegan, but the assertion that veganism, when done properly, is not healthy; well that’s just plain bunk.

It often seems the most persuasive evidence supporting a healthy vegan diet is anecdotal. The vegans, who eat and shop intelligently, are paragons of good health. Regardless of whether they’re young or in their 50s, 60s, and 70s they rock on with glowing intensity, often looking much younger (in some cases as much as 20 years) than they actually are. Many of these vegans have conquered afflictions such as obesity, chronic disease, depression, and an array of food-related disorders by exclusively eating a delicious and nutritionally dense diversity of plants. If there's a single lesson to be learned from seasoned vegans, it’s that this diet empowers.

Above and beyond anecdotes, there's considerable scientific evidence showing that veganism is a wise way to eat. The Academy of Nutrition and Dietetics claims that a well-planned vegan (and vegetarian) diet is "healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases." And please note that this is a much more cautious assessment than many studies suggest.

According to a less restrained study; "vegan diets are effective in treating and preventing several chronic diseases." The adaptation of a low-fat vegan diet can substantially mitigate the impacts of type 2 diabetes, rheumatoid arthritis, and Parkinson's disease. Veganism reduces the risk of colon cancer. Vegans have a better "antioxidant status" than non-vegans. Veganism is more effective at combating obesity than almost all other prescribed diets. Veganism has been shown to significantly lower risk factors associated with cardiac disease.

There are also transformations initiated by a healthy vegan diet that extend far beyond physical health. For those who so desire, their plant-based diet can be a potent political criticism of our broken food system. We're looking at a diet for which the ultimate beneficiary is the individual. In no way does healthy veganism serve the corporate or industrial gods. In fact, it counters their greedy interests. Veganism keeps these executives up at night. As long as people keep eating meat, they're happy, even if it costs their animal eating customers their health, not to mention the animal cruelty involved.

Consider the prospect of simultaneously giving corporate food executives nightmares while achieving personal dietary empowerment. At the same time you’ll lower your carbon footprint and minimize animal suffering. If this has any appeal, then veganism is for you. But here's the catch, you have to do it right, and doing it right means consuming a wide variety of nutrient-rich plant-based foods and following the simple nutritional guidelines outlined HERE.

Stay tuned…Coming soon, “Snacking – Vegan Style”

Rae Indigo is ERYT 500

Dining Out – A Vegan guide…

If you’re looking for vegan options while travelling or information regarding vegetarian/vegan-friendly restaurants close to where you live, this article will help.

Vegan Dining at Local Eateries:

At the onset, it’s good to note that as a general rule, keep in mind the fancier the restaurant the more accommodating it will be to special requests. We’re not living in the 1980’s anymore, so almost any competent chef will know exactly what a vegan is, and all upscale restaurant kitchens should have plenty of vegan ingredients on hand to make a terrific meal.

There certainly were, and in some locations still are, countless restaurants that offer little to eat for vegetarians, let alone vegans. But now restaurants that serve great vegan food are popping up everywhere, and their numbers continue to grow every year. Even if there aren’t any vegan restaurants near you, it’s good to learn about the relative vegan-friendliness of different restaurants and cuisines.

Types of Dining Establishments (from the worst to the best):

  • Steak and Seafood Restaurants – without question the two categories of restaurants that are the worst of the worst for vegans.
  • Fast Food Restaurants – most are disappointing when it comes to offering acceptable vegan options, but there are a few exceptions. The restaurant industry considers burrito places like Chipotle, Qdoba, and Taco Del Mar to be a step up from conventional fast food, and from a vegan perspective these places are incomparably superior.
  • Casual Dining, Chain Restaurants – the industry refers to restaurants like Applebee’s, TGI Friday’s, Denny’s, and Olive Garden as “casual dining.” Vegans commonly have less flattering terms for these establishments as the meatless options are generally swimming in cheese. One of the dirty little secrets about casual dining is that most of their meals are pre-packaged frozen food that the restaurants “chefs” merely heat up and neither the wait staff nor the kitchen staff will have the any idea what’s in it, since the actual food preparation is not done at the restaurant.
  • Ethnic Restaurants – some ethnic cuisines are remarkably vegan-friendly while others (particularly Korean and French) are practically devoid of vegan recipes. Without a doubt, the most vegan-friendly cuisine is Middle Eastern. Mexican food and Italian food can and should be remarkably vegan-friendly but you may need to have your server check with the kitchen to make sure that there are no eggs, dairy or animal fat (lard) used in preparation.
  • Vegetarian and Vegan Restaurants – naturally, you’re in good shape if there’s a veggie or vegan restaurant near you. Caution though for strict vegans: it’s easy to drop your guard at a vegetarian restaurant and unwittingly eat something with dairy products or eggs. The good news is that most new veggie restaurants opening today are vegan rather than just vegetarian.

*Tip: To help restaurants change to more plant-based, animal friendly menus, know that they are always seeking new business, so if you can clearly and politely request better vegan options, you’ll be surprised at how many will be receptive. But keep in mind that their wait-staff doesn’t have the power to push through change. You’ll need to communicate with the manager or owner.

So never forget, even if your town is not yet vegan-friendly, one day it will be. And you can be a motivating force to speed that change.

 Vegan Dining on the Road:

Many vegans fear that adapting a plant-based diet can make travel more stressful or less enjoyable, but that’s not necessarily the case. Most of us never thought we’d see the day when Burger King or Denny’s offered veggie burgers, but now that they do, the millions of omnivores who eat there can see that choosing meat-free meals is both easy and tasty. Nearly every restaurant has at least one vegan-friendly dish. By asking the server for assistance and then making educated choices, dining out can be a delicious (and a cruelty-free) experience!

For comprehensive listings of vegetarian restaurants worldwide, check out these dining guides: Happy Cow, Veg Dining and VegGuide. These sites show vegetarian and vegan restaurants plus meat serving establishments that are vegetarian/vegan friendly and they can all be navigated by continent/country and in the USA by state/city.

Two other sites worth mentioning for vegans located in North Americans are Eating Vegan: The Fast Food Edition and Eating Vegan at National Restaurant Chains

Stay tuned…Coming soon, “Supporting Evidence for Vegans”

Rae Indigo is ERYT 500

Vegan Baking – Without Dairy or Eggs (W/Bonus Recipe)

Most of us have a sweet tooth, and especially a weakness for baked goods. The problem is for many vegans, it’s tough working baked sweets into our diet, because dairy and eggs are found in most recipes for cakes, muffins, cupcakes, cookies and even such items as pancakes and waffles.

The good news is it’s not that hard to substitute eggs and dairy in baking. Here are some recommendations.

Dairy:

Milk is commonly used to add liquid and fat content to a baked recipe. Unless you are making whipped cream, milk isn’t all that important to the structure of most baked goods and it’s quite easy to substitute.

Any dairy milk can easily be substituted with non-dairy milks in baking. Common alternatives are soy, almond, cashew, rice and coconut milk. Good to keep in mind: soymilk tends to be sweeter than dairy milk, and full-fat coconut milk can be a bit creamier than regular whole milk.

Non-dairy milks can quickly be used to make a buttermilk substitute. Suppose you need 1 cup “buttermilk”; here’s how you would make it: Place 1 tablespoon lemon juice, lime juice, apple cider vinegar, or white vinegar in a measuring cup. Add enough non-dairy milk (of your choosing) until it reaches the 1-cup line; stir with a fork or whisk. Allow mixture to rest for 5-10 minutes. Voila, you have your vegan buttermilk! The juice/vinegar adds a flavor similar to buttermilk and also curdles the milk allowing it to become slightly thicker. Just as with its dairy counterparts, non-dairy milks with higher fat content will create thicker buttermilk.

An easy way to substitute heavy whipped cream is by using full-fat coconut milk. Simply chill the can overnight and remove the separated solid cream. Using a mixer, whip the solid cream on high with a ¼ cup to ½ cup of powdered sugar (depending on the sweetness desired). The coconut milk cream will become firm and hold stiff peaks, just like whipped heavy cream.

Solid fats like butter and margarine are sometimes integral to things like puff pastry, pie crust, shortbread, croissants, Danish pastries and certain cakes.  If you’re lucky your local supermarket or health food store will carry Earth Balance Products (look for buttery sticks and buttery spreads). Although it is possible to make your own vegan butter, just go to this site.

Eggs:

The function of using eggs when baking is to contribute to structure and incorporate air when beaten. Some surprising ingredients can be used to replace eggs and still provide firmness. For whole eggs there are a number of great options here.

  • A banana can be used in place of 2 eggs.
  • Mixing 1 tablespoon of flax meal with 2 to 3 tablespoons of water, and leaving the mixture to sit for 5 minutes will create a jelly-like substance known as a flax egg, a great substitute in baking.
  • ¼ cup plain mashed potatoes can also be to replace one egg in a recipe.
  • ¼ cup of pureed pumpkin can stand in for a single egg in baking, depending on the flavor of your recipe. ¼ cup of non-dairy yogurt can be a healthy substitute for a single egg in baked goods.
  • Tofu is a great option in recipes that call for several eggs. Whip or blend soft tofu and use ¼ cup of the mixture to replace each egg.
  • EnerG Egg Replacer is an awesome store bought mix (also available online) and my favorite egg substitute. This product can be used in almost all recipes where eggs are needed with great success.

Bonus Recipe – Vegan Chocolate Cake

For the cake:

  • 1 ¼ cup all-purpose flour
  • 1 cup sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup warm water (you may substitute warm coffee for this)
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil
  • 1 teaspoon white or apple cider vinegar

For the glaze

  • ½ cup sugar
  • 4 Tablespoons margarine or vegan butter substitute
  • 2 Tablespoons soy milk
  • 2 Tablespoons cocoa powder
  • 2 teaspoons vanilla extract

Directions:

  • Prepare the Cake. Preheat oven to 350F (177C). In an 8 x 8 inch square pan, mix the flour, sugar, cocoa powder, baking soda and salt with a fork. Add the water or coffee, vanilla extract, vegetable oil and vinegar. Mix the ingredients together. Bake for 30 minutes. Cool on a cooling rack.
  • Prepare the Glaze. In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently. Simmer for 2 minutes, remove from heat and stir an additional 5 minutes. Stir in the vanilla extract.
  • Glaze the Cake. Pour the glaze onto cake and let it cool for one hour.

Stay tuned…Coming soon, “Dining Out – A Vegan guide”

Rae Indigo is ERYT 500

Eliminating Dairy from Your Diet (W/Bonus Recipe)

There are tons of health and ethical reasons to avoid dairy products. Looking at the health side, countless people who’ve quit dairy discovered that their chronic congestion, digestive problems, ear and other upper-respiratory infections, acne and other issues that compromised their optimal health disappeared within a few weeks. Consider going completely dairy-free for a month and see how significantly your quality of life improves.

Nutritionally speaking, dairy is pretty much bad news everywhere you look. Nearly half of the calories in whole milk come from fat, and almost all of its carbohydrates come from sugar, all in the form of lactose, to which many people are intolerant and can’t properly digest. Even worse, the fat in dairy products is every bit as saturated as the fat in beef and most other meat products. Additionally, dairy has absolutely no fiber and no iron. And if all that weren’t enough, you might wonder why the FDA refuses to answer the question about the amount of pus (a buildup of dead leukocytes, aka white blood cells) in dairy products.

Looking at the ethical side, most commercial dairy cows are never allowed to graze outdoors; they’re confined to cramped stalls on factory farms. Although a cow is meant to live about twenty years, practically all dairy cows are sent to slaughter before they turn five because the overall milk production of aging cows can’t come close to that of a younger animals. Commercial dairy cows are impregnated every year in order to maximize their milk production, and their calves are commonly sold to the veal industry. So if you, like more and more people every day, are opposed to this type of inhumane treatment; they’re chained at the neck so they can’t turn around or move more than a step forward or backward. All they can do is stand up and lie down. This is done so that they don’t develop muscles so that their meat stays very tender. These young calves never get to play or graze or feel the sunshine on their backs, or be with their mothers. They spend their entire lives in the dark in little stalls until they’re big enough to be killed and turned into veal; usually around 16 weeks old (about 4 months).

For detailed information about the dairy industry’s cruel farming practices, see Jonathan Safran Foer’s awesome book Eating Animals.

Also, A highly recommended documentary, "The Perils of Dairy"

How to Go Dairy-Free:

If the idea of suddenly removing all dairy products from your diet seems daunting, try easing into it.  Make a note of the dairy products you currently consume: chances are that there a few such foods you love, but a dozen or so others you might eat regularly but you’re not really crazy about. So, get rid of all the ones you can do without and you’re more than halfway to being dairy-free! But the real key to success in eliminating dairy from your diet involves not as much cutting them out, but instead, replacing them with superior non-dairy alternatives.  And luckily, there are all sorts of non-dairy products on on today’s market shelves that are truly great tasting and healthy:

  • Butter: "Earth Balance" and "Soy Garden" are excellent vegan alternatives.
  • Yogurt: Made from soy, coconut and almond milks, various vegan brands available.
  • Milk: Soy, rice, almond, coconut, and even hemp seed milks are becoming widely available, not only at natural food stores but also at many supermarkets.
  • Cheese: There are several non-dairy cheeses on the market, but always check the label for casein or sodium caseinate.  Casein is a milk protein that is used in some soy cheeses. Happily, two of the best non-dairy cheeses, "Daiya" and "Wayfare," are vegan. Both brands are widely available in the United States. Also, try “Go Veggie” vegan Parmesan cheese alternative.
  • Ice Cream: There are a number of excellent brands made from non-dairy milks currently on the market. “So Delicious,” “Purely Decadent” and “Tufutti” make vegan versions of many delicious ice cream products, and you won’t even be able to tell the difference! Plus don’t forget about sorbets, which tend to be vegan (check the label) and are lighter and often more flavorful than ice cream.
  • Cream Cheese and Sour Cream: Once again, there are vegan alternatives. “Follow Your Heart,” “Daiya” and “Tofutti” make superb vegan versions of cream cheese and sour cream, which are available at many natural food stores and supermarkets. 
  • Mayonnaise: There are also several vegan brands of mayonnaise, including a wonderful and widely-distributed product called “Vegenaise.”.
  • Coffee Creamer: Now there’s no need to put dairy cream products in your coffee: "So Delicious" and "Silk" are two companys that make vegan creamers that blend perfectly into coffee.

Bonus recipe! Fettuccini Alfredo, the vegan recipe everyone thought was impossible, and WOW, is it ever good!

Ingredients:

  • 8-10 ounces pasta (fettuccini, linguini, spaghetti or fusilli)
  • 3 Tbsp. (30 ml) olive oil
  • 1 small shallot (or onion)
  • 4 large cloves garlic, finely minced or grated
  • 4 Tbsp. all purpose flour (slightly rounded)
  • 2 cups (420 – 480 ml) unsweetened, plain almond milk
  • Salt and pepper to taste
  • 4-6 Tbsp (20-30 g) nutritional yeast
  • 1/2 tsp garlic powder
  • 1/3 cup “Go Veggie” vegan parmesan cheese (plus more – reserved for topping)
  • 1 cup canned green peas (if frozen, cook al dente)
  • Red Pepper Flake (reserved)
  • 1 Tbsp. Earth Balance (reserved)

Instructions:

1. Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil, shallot and garlic, stirring quickly to ensure it doesn’t burn.

2. Next, reduce heat slightly and add 4 Tbsp. flour and whisk to combine. Cook for about a minute and then add almond milk 1/4 cup at a time (adding 1 3/4 cups total, working up to 2 cups) and whisk to prevent clumps. Cook for 2 minutes.

3. Transfer to a blender and add salt, pepper, vegan parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed – you want it to be pretty cheesy and salty so don't be shy.

4. Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.

5. Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.

6. If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1-2 tsp. arrowroot flour. Whisk to combine and add back to sauce. Repeat as needed until desired consistency is reached. Taste and adjust (if necessary).

7. Once sauce is ready, add pasta, cooked peas, Earth Balance and toss. Cook for 1-2 minutes to warm through, and then serve with additional vegan parmesan cheese and red pepper flake.

Stay tuned…Coming soon, “Vegan Baking – Without Dairy or Eggs”

Rae Indigo is ERYT 500