Lunch Salad Vegan Style


Curried Chickpea Salad!

I am so glad I found this recipe.  I love creamy salads for lunch.  I’ve been missing some of my pre-vegan recipes–sweet chicken salad, dilled shrimp salad and basic tuna with celery.  I’ve been eating black bean burgers and leftover falafel and enjoying them thoroughly, but both require night-before prep.  I did try one old chicken salad recipe using Gardein Chickn strips:


Doesn’t look bad but way lacking in texture and without the Hellman’s, well, not a score.  I tried this a month ago when I hoped that veganized dishes would taste a lot like the original.  Overblown expectations.  Plus, I’m not sure if the “fake meat” thing will be for me.  We’ll see.

So the curried chickpea salad seemed promising, not only because I like all the ingredients but because I had no pre-vegan equivalent in my repertoire.   Plus I really like creamy curry dressings (and you don’t need the Hellmans!).

This recipe requires no actual cooking and you can even get away without getting out the food processor.  The ingredients of the salad include two cans of chickpeas (partially mashed up), chopped carrots, scallions, raisins and toasted cashews:


For the dressing I used a blend of tahini (thinned with water), lemon juice, curry powder (I used Trader Joe’s which has a nice kick) and garlic powder.  The result is a very tasty salad made from ingredients that I almost always have on hand.  A perfect replacement for the tuna on toast.  If you’re a chickpea fan I think you will really enjoy the mix of textures and creamy curry dressing.  Give it a try!

Vegan Gluten-Free Mac and Cheese


I had no idea.  I mean, I really had no idea.  I wonder how many yummy dishes I will have to make before I stop being surprised by the vegan recipes that are out there.  While I might have to change some of my go-to online sites for slam dunk dishes (sorry smitten kitchen!) the possibilities are virtually endless.  It’s very exciting and I’m so appreciative of the vegan bloggers out there for helping us transition (deliciously!) to a plant-based diet.

Pictured above was Friday night’s dinner-vegan mac and cheese.  It was such a treat (isn’t mac and cheese always a treat?).  And when I found this recipe I also found a wonderful website called “The Simple Veganista” and you can find the blog and all the mouth-watering recipes here.  A new go-to site for sure.

This mac and cheese contains a combination of almond milk, water, white miso, lemon juice and nutritional yeast flakes that create its creamy texture and cheesy taste.  I have never used miso before and wasn’t even sure where to find it in Whole Foods.  It turned out to be in the refrigerated section with the other vegan foods and it looks like this:

DSCN2069 - Version 2

Miso is made from fermented soybeans.  Only one tablespoon of the paste goes into this dish but it adds something very special to the flavor.  In fact, I found the layered flavors in this dish to be more interesting and “adult” than the non-vegan varieties of mac and cheese I used to make.

The pasta I used for this dish is gluten-free, and I have to say that since I gave up gluten nearly three years ago the quality and variety of gluten-free pasta has vastly improved.  I ate very little pasta for the first few years because the likelihood of boiling up grayish mush was pretty good.  Not any more.  This is currently my favorite brand of gluten-free pasta:


It cooks up al dente every time, and since it’s corn-based, it looks like pasta I want to eat.  In this dish it held up beautifully even after being baked in the casserole.  I also made the breadcrumbs from my favorite grainy toasted gluten-free bread from Trader Joe’s.  It made a perfect crispy topping.  Unfortunately, I just discovered that this bread lists egg whites as an ingredient so I will be searching for a replacement pronto. And here’s the finished dish served up with greens from our garden:


This was so good.  It was also terrific the next day (as any good mac and cheese must be!) Admittedly, this is not likely to be a weekly staple for us;  the corn-based pasta, while delicious, is not one of the nutritionally hard-working whole grains like quinoa or brown rice.  That’s okay though.  I only occasionally made mac and cheese before.  Mostly, I just wanted to know that it was possible.

On another note, David and I are both reading a book entitled “Main Street Vegan” by Victoria Moran.  It’s an excellent resource that includes practical advice for transitioning to a vegan lifestyle as well as important nutritional information.   The author’s enthusiasm and commitment are inspiring, and if you are interested in learning more about veganism she really covers all the bases.  Her website is here if you want to check her out.

Have a great and healthy Monday.


Is There An Activist In Me?


“Every time you buy an animal-based product you are paying someone to torture animals”.

This is a line from “Speciesism”, the movie we saw last night.  In one brief moment of stunning clarity I knew this to be the absolute truth.

And then I felt like this:


Because some things, once you know, you can’t  unknow.  And I feel sad and ashamed and sick to my stomach because on some level I  “knew” but didn’t want to “know” about this.  Well no more.

The truth is that in factory farms in our country every single second of every single day animals are tortured, maimed and mistreated in some of the most horrific ways imaginable.  It is an ongoing and never-ending state of affairs. This inhumane treatment is so barbaric it makes me want to scream or cry or do something to make it stop.  The fact is that factory farms supply us with nearly every animal-based product we consume.  So unless you are vegan or have some chickens and cows wandering around your property you are actively contributing to this hellacious problem–just like I did .

Speciesism refers to humans seeing themselves as a superior species to other animal species. And it is what allows for the rationalization and justification of endless torture and inhumane treatment.  I think it’s time to ask ourselves if we are “Speciesists”.

Do you have a dog or cat?  A cherished pet, a companion?  Would you allow your pet to be brutally spayed/neutered with no anesthesia?  Of course not.  Utterly inhumane, unacceptable and barbaric.  But animals in these factories (baby pigs were featured in this movie) are brutally castrated with no anesthesia.  I still can’t get the sound of their screams out of my head.  This is NOT okay with me.  Is it okay with you?

Science is very clear that animals feel pain like we do.  According to the scientists in this movie animals’ pain is likely more acute than ours because they have no ability to cognitively help themselves.  Would it bother you to know that chickens and turkeys are fattened up so fast that their legs can no longer support them?  That their beaks are sliced off so they don’t peck each other to death in too crammed unsanitary cages?  This is the reality in factory egg farms.

I could go on and on but I’m sure (or I fervently hope) that you get the point.

I’m not sure where I go from here in terms of activism (the answer to the question in the title is “yes”) but I know that the most impactful thing I can do NOW is be done with all of it.  Vegan all the way.  I will not knowingly contribute one more cent to the senseless torture of animals.  I don’t need the bacon, the celebratory filet mignon, the gooey pizza or my morning coffee with milk in it.

Maya Angelou often said, “When you know better, you do better”.  I invite you to know better.





Knitting + Tea + Macaron =



My idea of a heavenly bi-weekly ritual.

If you’re a regular reader of this blog it’s probably pretty obvious by now that I’m a huge homebody.  Aside from hitting the hiking trails or shopping for hobby supplies I can usually be found puttering around in my house, sewing, cooking, reading or blogging.  I am a retired stay-at-home mom (thank you to my friend Betsy for coining that phrase), and it seems that after the years of running around according to everyone else’s schedule the last thing I want or crave is another schedule.  After nearly three years in Tucson I’m only just starting to think about venturing out to find some social activities.

So I didn’t actively create this away-from-home ritual;  it was born out of necessity.  Every other Wednesday morning we have our house cleaned.  I intentionally hired a cleaning “crew” so that they could blitz the place in two hours or less and be on their way.  On these mornings I usually feel anxious, not only because I have to tidy up before the crew gets here (we all know that one) but because I have to be out of the house while they are doing the blitzing. Two hours to wander around town.  And since the crew gets here early, the mall and library (my favorite places for intentional time wasting) aren’t open yet.

One week I grabbed whatever project I was working on at the time and decided to find a place to just hang out and knit.  I went over to Whole Foods where they have a large open area with high and low wooden tables.  It was quiet in there with only a smattering of people working on computers or quietly chatting.  It was so inviting.  I ordered a cup of tea and eyed the large display of macarons.  The last macaron I had was several years ago in Paris when I was visiting Anne.  I couldn’t resist and picked out a salted caramel one.  So decadent at nine in the morning.  I settled down with my bag of knitting, my (overly) sweet macaron and my tea.  I watched people come and go and enjoyed the wonderful energy in the room.  I exchanged smiles with people I didn’t know and that was fine.   I hung out there until it was time to gather up some groceries and head for home.  I felt relaxed and in a small way more connected with my community.

So now this is where I go on these Wednesday mornings.  And rather than feel anxious, I anticipate the time, tea and macaron with pleasure.  I’m not sure that going forward my yarn, tea and macaron will always be so color-coordinated  ( I clearly have a need for more red in my life) but I will take this as a sign that the greater world is calling and it may be time to step on out.




Vegan Gluten-Free Apple Crisp



So here’s what I’m learning about vegan desserts.  The more dairy and egg-laden the dessert you are trying to replicate or “veganize” the more ways that dessert can go horribly wrong.  I learned this one the hard way over the weekend when I bought a delectable-looking slice of vegan, gluten-free (really, it is??) carrot cake from a very lovely lady at a local farmers’ market.  It looked pretty much like the one I make (or made in my not-so-distant past life).  I figured it might not be hard to get a good carrot cake going but I was skeptical about that creamy-looking icing.  Well, this dessert was both gummy and oddly “off” tasting.  Very different and not in a good way.  I was feeling a little underwhelmed about the prospects for mouthwatering vegan desserts, either bought or homemade.

Enter this recipe from Tori Avey.  I’ve made several of her recipes, and I like how she balances flavors.  Since it’s apple season, I was immediately drawn to this recipe for Apple Crisp.  I was delighted to see that the only veganizing that needed to be done was to substitute Earth Balance for butter in the crumble.  Since this recipe has such strong flavors like cinnamon, nutmeg and clove I didn’t think I’d miss the butter.  I didn’t.  The combination of tart granny smith apples with the sugar and spices was perfect.  The crumble, made primarily with walnuts and rolled (GF) oats, was crunchy and very satisfying. The only new ingredient for me was minute tapioca which I added to the fruit to bring out the juices and help them set up just a bit.

Here’s a look at the apples:


Layered with a nice thick layer of crumble:


And after an hour of baking:


And the house smelled amazing.  While we are enjoying sunny warm weather here in Arizona, the smells of autumn are still very welcome. Any fruit pie can be made this way, and I’m sure that peach and blueberry crumble would be terrific.

Well now, this is all very encouraging.  Perhaps they have room for me over at the farmers’ market 🙂


Vegan Lasagna- Who Knew?


Really, who knew that vegan lasagna that contains not a bit of cheese (dairy cheese that is) could be so absolutely delicious?  Because it was delicious.  And it seemed cheesy.

How did I accomplish this, you ask?  Well, after David made a request for some lasagna I got busy researching.  I already had some gluten-free no-boil (yes!) lasagna noodles in the pantry and some leftover spicy tomato sauce from my favorite Alex Guarnaschelli recipe.  I scoured the internet looking at vegan recipes, most of which used some tofu-based concoction instead of the usual ricotta.  Since David and I try not to overdo the soy I nixed those.  Finally I found this recipe, a vegan lasagna with basil cashew “cheeze”.

Raw cashews, soaked and pulverized into “cream” are a staple of vegan cooking, both savory and sweet.   This was the first time I used them in this way.  The idea is to create a creamy ingredient that mimics ricotta.  This is achieved by processing a cup of raw, soaked cashews, lemon juice, lots of basil, a bit of dijon mustard and nutritional yeast flakes in the processor:


The nutritional yeast flakes are known not only for providing some essential B12 vitamins but for imparting a “cheesy” flavor to vegan dishes.  Here’s what the cashew basil “cheeze” looks like all ready for the casserole:


The texture is pretty close to ricotta, the basil gives that authentic Italian taste and the yeasts flakes do taste kind of cheesy.  It’s pretty yummy on its own.

The next step (which I forgot to photograph) is sautéing up some chopped onion, garlic, zucchini, red pepper and cremini mushrooms until they are soft.  The casserole is layered in the classic way–sauce, noodles, “cheeze”, veggies, repeat.  I sprinkled a cup of non-dairy shredded vegan mozzarella on top.  Admittedly this cheese doesn’t add much flavor-wise but it makes the dish actually look like lasagna.

We served this dish with a side salad:


Our lasagna didn’t hold together all that well upon serving, but I think it will do better when reheated.  This dish was so flavorful, and if I didn’t know how it was made I would never suspect that it wasn’t a real veggie lasagna.  The cashew basil cheeze did its job adding a creamy texture, and tender crisp veggies made for some satisfying heft.  Our version was pretty spicy because our tomato sauce recipe has lots of red pepper flakes but the dish would be fine with whatever marinara you have on hand. Neither of us left the table hungry, although this version is probably far less caloric than a typical lasagna.  We’re looking forward to having it again tonight.  A definite keeper.

As we are well into our second month of vegetarian/vegan eating I’ve finally amassed lots of pantry items and condiments typically used in this cuisine.  I’m happy to report that my visits to Whole Foods are down to a respectable every other day.  Hmmm.  That frees up some time to do…well, I don’ t know yet, but I’ll be back to report about it when I figure it out.


Look Ma, No Cable Needle!


If you are a knitter who has already mastered the art of knitting cables without using a cable needle, feel free to change the channel pronto.   But if you are afraid of trying out this method, hang in with me for a mini-tutorial and a great project recommendation to get you started.

This work-in-progress is another lacy shawl project, although it’s not nearly as large or voluminous as my last one.  I was charmed by this Bristol Ivy pattern:


Lacy, lightweight and really versatile.  I ordered the pattern and the Quince & Co. linen yarn, settled down to acquaint myself with the pattern and saw, ugh, cables.  I usually associate cables with  heavier wool sweaters and hats.  In fact, my only UFO knitting project was a black fisherman’s sweater I started knitting for David.  This was an early project and maybe a little advanced for my skill level at the time, but once I dropped a few cabled stitches and lost count of my rows on the first sleeve I had to put it down.  I don’t think David will miss it. After all, we do live in Arizona.

Since I hate using cable needles and I’m not particularly good at it, I decided to try my hand at knitting without the cable needle.  For the non- knitters out there, cables are simply a twisted design achieved by knitting or purling stitches out of order.  A cable needle is typically used to hold the stitches you are not ready to knit yet out of the way.  When knitting without a cable needle the approach is to move the stitches around on the regular needle and then just knit across them.  What’s intimidating is that for a split second in the process your “live” stitches are hanging out in no man’s land off the needles potentially leading to dropped stitches, which we never want if we can help it. Are you totally confused yet?

This shawl project turned out to be a great one to experiment on for two reasons.  First, the cables are three stitch cables which means you are either stranding one or two live stitches.  That’s not so bad.  For a six stitch cable, for example, you’d be hanging three live stitches out at once.  I’m not sure I’d try that!  Second and more importantly, in this pattern, if you do happen to drop one of the live stitches (and I’ve done it plenty) it’s very easy to retrieve the dropped stitches because the previous rows are all stockinette stitch.  When I first started knitting this I literally kept a crochet hook between my teeth–  that’s how often I had to go retrieving stitches.  But I finally got the hang of it.  Here’s how I did it:

Here’s a place where I am going to do a right cross cable on three stitches.  The three stitches on the left needle are the ones we’re moving around:


The first step is to insert the right needle into the front of the third stitch on the left needle:DSCN1978

Next you slide all three stitches off the tip of the needle.  This will leave the third stitch on the right needle and the two others hanging out behind the work:


Can you see the two stitches on top?  You quick, quick put the tip of the left needle through those:


And then slide the last stitch on the right needle back onto the left:


Lots of drama just to reorder those stitches!  Once you’ve done that (and that’s the hairy part) you just knit across those stitches like you normally would and it looks like this:



The left hand cross is the exact opposite of this one.  First insert the right needle into the back of the second and third stitches:


Slip them off the tip of the left needle, leaving two stitches on the right needle and one hanging out in front of the work:DSCN1984

Quick, quick (can’t forget that part) slip the tip of the left needle into the free stitch and then slip the two stitches from the right needle back to the left:DSCN1986

Knit across these three stitches and voila:


Cables are done!

This takes a little bit of practice, but it makes the entire process so much more enjoyable and less fussy!

This was my first attempt at offering up any bit of knitting “technique” on my blog and I’m not sure these photos are clear enough to be actual “tutorial” material, but if I’ve encouraged you to face your knitting fear and ditch that cable needle then I’ve done what I set out to do.  As with everything, there are tons of videos and other how-tos all over the internet that can help you get started.

In the meantime it shouldn’t be much longer before this project is done.  I’ll report back with the finished garment.






Going Veg–Our First Month


Wow.  As I sat down to write this post about the vegan Tofu Vindaloo dish you see here, I realized that it’s been over a month since David and I decided to go vegetarian.  It’s been quite a month, full of new recipes, new ingredients and and new restaurants.  We feel great and have no desire to go back.  we have leaned a bit toward vegan but haven’t committed to that lifestyle  yet.  I’m not sure if that’s in our future, and for now we’re comfortable knowing that our environmental footprint is shrinking more and more.

Over the past month I’ve really enjoyed cooking some amazing food and I’m very grateful to all the bloggers who test and share their own vegetarian and vegan recipes.  I make a point of always sharing links, both to give credit where credit is due and to help others find great resources.  I’ve learned that I will not be happy grazing on raw food, piles of greens or uninspired dishes.  That is not to say that all of those things don’t play a role in our weekly rotation of meals.  So far though, our most satisfying and delicious meals were those that took some planning, preparation and execution.  Whipping up a batch of black bean burgers on a Sunday means that I’ll have some great lunch sandwiches all week.  Don’t even get me started on how many different ways I can eat the leftover falafel balls!

David and I have also noted that condiments play a huge role in our enjoyment of non-meat items.  Wasabi, chipolte mayo, tahini and dijon mustard add creaminess and extra flavor to nearly everything.  And our spice cupboard is overflowing.  Cumin, coriander, turmeric, cardamom, oregano, dry mustard, white pepper, black pepper, bay leaves.  Judicious use of spices makes all the difference.  And speaking of spices, that brings me to last night’s dinner, the Tofu Vindaloo (recipe here).

This recipe creates Indian “Vindaloo” flavors with less of the work.  Since I’ve only eaten the real thing (a lamb vindaloo) once I’m hardly an expert, but I can say that this dish had a lot going for it–lots of flavor and heat, properly prepared tofu and ease of preparation.  Unfortunately I just didn’t love the flavor combination of, well, vindaloo.  The method here combines all the spices into a paste in the food processor, then adds them to the warmed pan used to sauté the drained and pressed tofu.  The last step is to add some liquid (veggie broth) and a few additional ingredients along with the vegetables (cauliflower, green beans and red pepper) and let it all simmer together until the vegetables are crisp tender.  I found I needed to add a bit more water than the recommended half cup to create the proper consistency.

Aside from the fact that we undercooked the vegetables, for me, the culprit was the cinnamon.  I’m just not a fan of cinnamon in savory dishes.  In our pre-vegetarian days I used to make lamb burgers with cinnamon as one of the spices.  David loved these burgers  (and he enjoyed this dish also) but it never quite worked for me.  The flavor profile was similar to the vindaloo.  So if this mix of spices appeals to you, give this recipe a try.  It’s very satisfying and filling.

On another note, it’s been quiet on this blog because Sam and Deacon were visiting for the week.  Since going vegetarian, this was the first time that David and I had to consider feeding another person who is decidedly not vegetarian.  We’re pretty clear that while we are very enthusiastic about this dietary change for ourselves (and the animals and the planet) we are not activists, nor do we have any desire to foist our way of eating on anyone else.  So I kept it simple for Sam and used the opportunity to clear out some steak and chicken that was still in our freezer.  He appreciated the consideration, enjoyed his meals and even tried out some leftover falafel balls which he enjoyed.  Patience and modeling. Yep, I know.

Fade to Brown and Beige


Are you having a negative response to this visual?  I would understand if you are because the mystery dish kind of looks like a grainy clay brick. This was actually last night’s dinner, a vegan mushroom/cashew gluten-free “nut loaf”.  And it was absolutely delicious. It seems as though these types of loaves are a vegan staple and are even served at many a vegan Thanksgiving dinner. David had a dish like this the other night at our local vegan restaurant. This loaf is full of cashews, walnuts, lots of sweet sautéed onion, piles of mushrooms, carrot, and garlic.  A bit of red wine and soy sauce add lots of wonderful flavor.   But this looks soooo brown (said with a bit of a whine).

Since committing to eating vegetarian and leaning more and more toward vegan I’ve been forced to address my lifelong habit of not eating foods that I don’t find visually appealing.  I am Jewish, and to this day I have never eaten chopped liver, gefilte fish, or whitefish salad (classics of traditional Jewish cooking) for this reason.  OK, they don’t smell too good to me either, but you get the point.  The idea that we eat first with our eyes holds very very true for me.  I have been told countless times “you don’t know what you’re missing”.  OK, I’m starting to get it now.  Necessity and all of that.

It’s interesting that while vegetables are so incredibly colorful,  the foods that are more dense and satisfying (meat substitute sorts of things) are well, grayish. Tofu, tempeh, mushrooms, nuts, seeds, quinoa, brown rice, black beans, garbanzo beans, etc. etc.  The first time I made tahini for falafel I had to sprinkle on some parsley just to make it look like something I wanted to eat.  I recently made a fabulous smoky eggplant dip (a baba ganoush type thing) and needed to sprinkle on some paprika.  One of the reasons I serve nearly everything with a green salad is to pep up the plate appeal.  Like with this loaf, for example:


That little dab of dijon mustard doesn’t hurt either.  And this meal was scrumptious–even better on a sandwich for lunch today.  So while the “flavors are there” the food porn is a little lacking in vegan land.  I think this is something I can remedy with the judicious use of herbs, dips and various other condiments.  A dish of salsa verde or fresh pesto may be something to keep on hand.  The veggies and herbs in our newly planted garden will undoubtedly provide some inspiration.

I know that not everyone struggles with this issue (David doesn’t) and I absolutely recommend this loaf (recipe here) for vegans and non-vegans alike.  The only change I made to the recipe was that I used walnuts rather than brazil nuts.  So give it a try, and don’t forget those greens on the side…