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Category Archive: Vegan MoFo 2010

Here are all the SuperVegan blog posts categorized under Vegan MoFo 2010. XML

  1. Alan Roettinger reminds me of an editor I once worked with. The fashion editor in question longed for the days when men and women dressed as if they gave a damn—not just for special occasions, but for going to the grocery store, doing laundry, whatever—instead of just throwing on jeans and a T-shirt. Private chef Roettinger has the same wish, except his centers around food: Even if we’re pressed for time, he believes, we should still be able to create elegant, flavorful dishes. To that end he wrote Speed Vegan: Quick, Easy Recipes With a Gourmet Twist. I asked the recent vegan about his inspiration for the book and how plant-based life is treating him.

    Roseann Marulli Rodriguez: Hi, Alan. Thanks so much for speaking with SuperVegan.

    I love the idea behind your book. I think most people get lazy and make the same dishes over and over just because they’re easy. I personally eat way more frozen meat analogs than I should probably admit to in public. What gave you the idea for the book?

    Alan Roettinger: After my first book, Omega 3 Cuisine (vegetarian, with small bits of egg and dairy, but mostly vegan), Book Publishing Company and I were eager to work together again, so I asked for a project. After some deliberation, they handed me Vegan Quick—recipes that could be made in 30 minutes or less. If you’ve read my introduction, you know this was a little unusual for me; I normally spend as long as it takes to make fine food. It was a good exercise for me!

    Roseann: When you started the book you weren’t vegan. So why a vegan cookbook? Continue Reading…

  2. Ricki Heller wants you to have your cake and eat it too—just without a lot of the ingredients you generally think of when you think about dessert. I took some of the recipes from her cookbook, Sweet Freedom, out for a spin, then asked Ricki to fill me in on how it all began.

    Roseann Marulli: Thanks so much for speaking with SuperVegan, Ricki. How did Sweet Freedom: Desserts You’ll Love Without Wheat, Eggs, Dairy or Refined Sugar come to be?

    Ricki Heller: Sweet Freedom is an outgrowth of my baking company, Bake It Healthy, which grew out of my cooking classes. I’d been selling muffins, cookies, bars and cake slices in health food stores across Toronto for a few years when I realized I just didn’t have the physical stamina to keep the bakery going anymore. I was responsible for all aspects of the business, so between baking, wrapping and labeling, and delivering the goods, I was working 16-plus hours a day. When I decided to close the company, in 2007, many of my customers asked if I’d consider private catering because they didn’t want to give up their weekly muffins and cookies or custom birthday cakes. I did cater for about a year but then decided that the best way for people to continue enjoying the treats was to have the recipes themselves, so I began to convert them for the home cook—and Sweet Freedom was born!

    Roseann: You’re a registered holistic nutritionist. Why is it important that your desserts be healthy? Do you ever cheat with something “bad”? Continue Reading…

  3. The best thing Laura ever ate on Thanksgiving was this Fiery Sweet Potatoes recipe. (Photo and recipe from the New York Times.)

    The best thing Laura ever ate on Thanksgiving was this Fiery Sweet Potatoes recipe. (Photo and recipe from the New York Times.)

    We wish all our readers a wonderful and joyous Thanksgiving! Hopefully you’re sharing a superb vegan feast with friends and family. (If you’re in NYC and looking still looking for a place to go, check out our Thanksgiving restaurants round-up.)

    What’s the best thing you ever ate on Thanksgiving? We asked that question of ourselves and here’s our answers.

    Deborah Diamant: My favorite edible item ever is my grandmother’s apple pie. Every important event of my pre-vegan life involved a bunch of brown-sugar-soaked granny smith apples between two layers of perfectly flaky dough. The last thing I knowingly ate that was not vegan? My grandmother’s apple pie during Thanksgiving 2001. The best thing I’ve eaten during a Thanksgiving meal? My aunt’s vegan version of my grandmother’s apple pie, which made its first appearance at Thanksgiving 2002. Thank you, Mom-Mom and Aunt Leda!

    Samantha Cohen: Honestly, I don’t have a single Thanksgiving food memory that isn’t wrapped up in “[Generous family member] made this and LOVES me!” sentimentality so I warn you, you can’t trust a thing I say! But in the interest of answering this question: The first Thanksgiving I was vegan I ate a Tofurky my mom bought and loved it. Not sure if A. it was truly delicious, B. I was starving for a meat substitute, or C. I’m having a nostalgia party over glutenous foods I can no longer eat. Whatever. Tofurky all the way!

    Laura Leslie: The best thing I ever ate on Thanksgiving was the Fiery Sweet Potatoes recipe I found in the New York Times. I wasn’t expecting much, but it was super easy to make and absolutely delicious–the coconut milk, Thai red curry paste, and brown sugar are the perfect combination to go with the creamy roasted sweet potatoes.

    Roseann Marulli Rodriguez: I think the best thing I ever had on Thanksgiving was something I made from Veganomicon: Isa’s Caramelized Onion-Butternut Roast With Chestnuts. I can eat chestnuts until I explode, and roasted with the squash, onion and cannellini beans–wow! Sweet and savory and absolutely delish. Root vegetables and the like don’t play all that well in the Sunshine State, though, so I’m at a loss for what to whip
    up this year…

    Cat Clyne: One year I had the fortune of having the Now & Zen un-turkey, seitan wrapped in fake skin and stuffed with yummy stuffing. With gravy. But the company doesn’t exist anymore. It was so awesome. I got it frozen at the Park Slope Food Coop. It was savory and we added potatoes and onions I think, which roasted along with the un-turkey thing. Also, on a goofy note, I do love Thanksgiving potlucks because you never know what you’re gonna get. But with vegans, it is always awesome.

    Jason Das: I am annually greatful that my family discovered this Cranberry Chutney recipe in the November 25, 1987 New York Times. Obviously, these days we substitute a vegan sweetener for the honey. (And actually reduce the amount of sweetener overall–it doesn’t need much.) While it contains some counter-intuitive ingredients (dried apricots?!), this stuff is really delicious. It’s far more interesting and nuanced than standard cranberry sauce, while still packing plenty of cranberry taste and tang.

  4. Carol's Pie, Thanksgiving 2009

    Carol’s Pie, Thanksgiving 2009

    I had the honor of interviewing Carol Adams, author of the highly influential feminist critical theory The Sexual Politics of Meat, for SuperVegan earlier this week. You’ll see the full interview in December. Of course, being vegans, we talked about food. And Carol revealed that for her and her family it just isn’t a holiday without a pecan pie. To celebrate all things MoFo and as a teaser for the upcoming interview, Carol shared her favorite recipe.

    Pecan Pie

    This is a veganized version of a luscious pecan pie found in Miriam Kasin Hospodar’s Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way.

    Use your favorite pie crust; prepare it, put in a vegan buttered 9-inch pie plate and put it in the freezer till you are ready to put the filling in.

    3/4 cup unbleached white flour
    3/4 cup packed dark brown sugar
    2 teaspoons arrowroot or cornstarch
    3/4 teaspoon baking powder

    6 tablespoons vegan margarine (like Earth Balance)
    2 cups pecan halves

    1 cup water
    2/3 cup rice syrup

    Preheat the oven to 375 degrees. Continue Reading…

  5. Every year, Dr. Michael Greger, the director of public health and animal agriculture for The Humane Society of the United States, peruses untold numbers of medical journals for the newsiest of food news. He then presents the most notable findings in a quiz show format DVD. I dropped the good doctor a line and asked him to explain some of the more curious revelations from his newest releases, the 2009 and 2010 Latest in Clinical Nutrition.

    Roseann Marulli: Hey, Dr. G! Long time no speak. Thanks for chatting with SuperVegan.

    There’s a lot of information jam-packed into your nutrition DVDs. Some of it’s a no-brainer, like the fact that artifical colors are harmful and that having a cat or a dog is protective against cancer. (Well, we all knew companion animals make us happier, anyway.) But there were a few surprises, too. What was the most shocking thing you learned from the medical literature in the last two years? The most yawn-inducing?

    Dr. Michael Greger: I continue to be amazed by our bodies’ ability for self-repair. Like, if you bang your shin on something it gets better—unless you keep banging it in the same place day after day. That’s what smoking does, daily lung injury. But when people stop smoking, their lung cancer risk after enough years approaches that of a nonsmoker! Isn’t that amazing? Our body can get all the crap out of there and heal. Same thing with the lining of our arteries getting injured day after day from unhealthy diets. All you have to do is stop it and your body will heal. Our bodies want to be healthy, if we would just let them. That’s what these new research articles are showing: Even after years of beating yourself up with a horrible diet, your body can reverse the damage, open back up the arteries—even reverse the progression of some cancers. Amazing! So it’s never too late to start exercising, never too late to stop smoking and never too late to start eating healthier.

    The yawns come mostly from the cascade of studies touting the benefits of foods like berries and greens. I don’t even cover them anymore in my DVDs. Been there, done that. Continue Reading…

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