30 Sep 2015
Vegan Nutrition, Vegan Product Reviews, Vegan Recipes
Tags: , , , , , , , ,
2 Comments

New High Protein Chickpea Pasta!

Banza-Chickpea-Pasta

I noticed a new high protein vegan-friendly pasta on the grocery store shelves the other day… Banza pasta made from chickpeas!Banza-Chickpea-Pasta-nutritional-label

I’m always excited to find new, healthy products to add my vegan diet plan (and share with all of you of course) so I was psyched to give this pasta a try. I checked the ingredients… approved! I cooked it up the same night. I was craving mac and cheese so I simply added a splash of Good Karma flax milk, some Daiya vegan cheese shreds, and sea salt and pepper, and wow, it was a hit! Compared to the mung bean pasta I usually eat, this pasta tastes more like traditional white pasta. It’s not as low in carbs, has less fiber, and is not organic, but it still has a great nutritional profile. Check it out…

In comparison to regular wheat pasta, Banza pasta has:

  • Double the protein (14 vs. 7 grams per serving).
  • Nearly half the net carbs (24 vs. 40 grams per serving).
  • Four times more fiber (8 vs. 2 grams per serving).

Besides being vegan, Banza pasta is also gluten-free, soy-free, non-GMO, made in a nut-free facility and free from artificial ingredients. In fact it only has 4 ingredients! Chickpeas, tapioca, pea protein, and xanthan gum.

I checked out their website, and Banza offers a ton of recipes, few of which are vegan. I picked one that only had a couple ingredients substituted to share with you, but many of the other recipes can also be easily modified to make vegan.

Thai Peanut Pasta Salad

Ingredients

Serves 6-8 ~ Vegan ~ Gluten Free

  • 1 box Banza rotini pasta
  • 1/4 cup + 1/8 cup peanut butter
  • 1 tablespoon agave or date paste
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 3 tablespoons water
  • 1 teaspoon sriracha
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 3 green onions, sliced thinly

Recipe

  1. Cook pasta according to package directions. Drain and rinse under cold water until pasta is cool.
  2. In a small bowl, whisk together peanut butter, agave or date paste, sesame oil, soy sauce, vinegar, water and sriracha.
  3. Toss noodles with sauce.
  4. Toss cabbage, carrots and green onions with pasta.
  5. Chill and serve cold.

Vegan-Thai-Peanut-Pasta-Salad

23 Sep 2015
Guest Blog Posts, Vegan Fitness, Vegan Recipes
Tags: , , , , , , , , , , ,
Leave a comment

A Quick, Easy Vegan Recipe For Pre-Training Calories

Pre-Workout-Calories

Fueling your body with healthy, nutrient dense, plant-based calories before an intense training session helps me get the most out of my workout…

One thing I am not however, is a gourmet chef! I don’t spend all day in the kitchen experimenting with food. I like things quick and easy. However, one cannot live on peanut butter and jelly sandwiches alone. Believe me, I’ve tried!

I need nutrient and calorie dense meals to fuel my heavy training sessions, otherwise I’ll end up eating Oreos all day.

Next time you need a calorie dense, nutrient packed meal try this recipe I got from my friend, registered dietitian, Matt Ruscigno.

1. Mash 3 bananas

2. Stir in 2 tablespoons of peanut butter

3. Add one medium diced apple

Mix it all together and go!

20150810_102650

Don’t let looks fool you, it tastes great!

 

 

 

 

 

 

Nutrition Information

Calories: 598

Fat: 17.5 grams

Carbohydrates: 112 grams

Fiber: 15.5 grams

Protein: 12.5 grams

I hope you enjoy this simple and tasty recipe and be sure to let me know after you’ve tried it!

Stay Strong AND Healthy!

-Scott

 

16 Sep 2015
Guest Blog Posts, Vegan Recipes
Tags: , , , ,
Leave a comment

Shiitake and Tofu Breakfast Sandwich

shitake-tofu-vegan--sandwich

Shiitake and Tofu Breakfast Sandwich with Crispy Sweet Potatoes & Roasted Garlic Aioli

A delightful and satisfying addition to your gourmet vegan breakfast menu.

Ingredients:

  • Shiitake & Tofu Scramble
  • 1 block extra firm organic tofu, pressed & drained
  • 1 large handful of Shitake mushrooms, stems removed thin sliced
  • ½ red onion, thin sliced
  • 1 tsp cayenne pepper
  • 1 tbsp turmeric
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Ciabatta rolls, toasted
  • High quality maple syrup

Roasted Garlic Aioli:

  • 1 head of garlic peeled
  • Extra virgin olive oil
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup Vegan Mayo
  • Juice and Zest of 1 Lemon
  • 1 small handful chopped fresh parsley

Crispy Sweet Potatoes:

  • 1 organic sweet potato peeled, grated and drained
  • 4 tbsp vegan bread crumbs
  • 1 tbsp extra virgin olive oil
  • ½ red onion diced
  • Canola oil
  • Sea Salt and pepper

Directions:

Step One: Roasted Garlic Aioli

Preheat oven to 400 degrees. Peel entire head of garlic and toss with extra virgin olive oil to coat. Seal well in foil and cook for 35 minutes. Remove and let cool. Add garlic, salt, pepper, vegan mayo and the juice and zest of lemon in a food processor. Combine all in food processor then remove into bowl. Fold in parsley then refrigerate.

Step Two: Crispy Sweet Potatoes

Prep Crispy Sweet Potato ingredients as noted in ingredient list. Combine all in a large bowl. Mix thoroughly and form into 3-inch patties (½-inch thick.) Coat sauté pan with canola oil then heat on med/high heat. Cook patties on each side approx. 2-3 minutes until golden brown then set aside.

Step Three: Shiitake & Tofu Scramble

Clean Shiitake mushrooms with damp cloth, then remove stems. Then thinly slice mushrooms and red onion and set aside. Cube tofu into 1-inch cubes then place in large bowl. Using hands or potato masher break apart tofu into small pieces (leave some larger pieces for texture.)shiitake-and-tofu-sandwich-1

Coat a wok or large sauté pan with canola oil then heat on med/high heat. Add mushrooms and red onion and sauté 5 minutes, stirring occasionally. Then add to the wok tofu, cayenne and turmeric and continue to sauté for another 5-7 minutes. Remove from heat set aside

Step Four: Bring it all together

Slice ciabatta rolls in half and lightly toast. Then brush with garlic aioli on both sides. Spoon on a generous amount of Shiitake & tofu scramble. Then layer sweet potato patties. Drizzle maple syrup over the potatoes. Slice and serve with a steaming cup of coffee or your favorite breakfast beverage.

Enjoy!

Tip: You can prepare garlic aioli a day before and refrigerate in an air tight container.

Watch me prepare the dish at www.callicoonkitchen.com!

shiitake-and-tofu-sandwich-2

14 Sep 2015
Vegan Product Reviews, Vegan Recipes
Tags: , , , , , ,
Leave a comment

Nasoya Chipotle Baked Tofu Review and Recipe

Chipotle-baked-tofu-review

I recently had the pleasure of trying Nosoya’s latest baked tofu flavor, “Chipotle.”Nasolya chipotle tofubaked

This product gets the Sexy Fit Vegan stamp of approval as a healthy and delicious addition to your vegan diet plan!

As the company says, this TofuBaked flavor is “smoky and spicy with a touch of heat.” I would say its between mild and medium on the spiciness scale, so if you like intense heat, you can simply add some of your favorite hot sauce. This tofu makes a perfect addition to salads, sandwiches, and Mexican dishes like the taco salad below. I also love it because you can eat it as a high vegan protein snack as well. Just one piece has 8 grams of protein (there are 4 pieces per package). I’m always looking for new go-to savory vegan snacks, especially to eat right away after working out, and the TofuBaked products meet this need perfectly.

From the package I got, I ate two of the pieces as-is, without even heating them up, enjoying the flavorful snack after an intense training session. The other two pieces I used to create a new, easy vegan recipe for a taco salad to share with you!

Chipotle Taco Salad

Servings: 2 

Ingredients:

  • 4 cups romaine lettuce, chopped
  • 1/4 cup black beans 
  • 1/2 cup tomato, diced
  • 1/2 cup cucumber, diced
  • 1/2 an avocado, diced
  • 1/2 cup bell pepper of choice, diced
  • 1/4 cup black olives, sliced
  • 3 Tbsp salsa of choice
  • 2 pieces Nasoya Chipotle TofuBaked, chopped into bite size pieces
  • 2 Tbsp vegan sour cream* (optional)
  • Beanitos Chips or chips of choice* (optional)

Directions:

In a large bowl, toss together the lettuce, black beans, tomato, cucumber, avocado, bell pepper, black olives and salsa (the salsa takes the place of dressing). Serve onto plate(s) and top with the tofu and a dollop of vegan sour cream. Line the edge of the plate with Beanitos chips or chips of choice. Enjoy! 

*Tofutti and Vegan Gourmet both make one, or you can make your own such as this one from Food.com.

*Beanitos are a great alternative to regular corn chips because they are made from beans and have more protein and fiber.

For more high protein vegan products and simple recipes make sure to check out the How To Go Vegan Beginner’s Guide.

05 Aug 2015
Guest Blog Posts, Vegan Recipes
Tags: , , , , ,
1 Comment

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Utilizing your local Farmers Markets is one if the best ways to taste the wofarmers-market-veggiesnders of the summer growing season as part of your vegan diet plan.

We picked up tender Red Russian and green kale, organic radishes, fresh blueberries and basil. Even garlic scapes made a rare appearance! We combined all these fresh ingredients and topped with sliced almonds and rosemary ciabatta croutons. The slightly sweet lemon poppy vinaigrette brings together this summer salad sensation.

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Serves 4

Ingredients:

For the salad:

  • 2 cups green kale, stems removed, chopped
  • 2 cups red Russian kale, stems removed, chopped
  • 1 cup organic blueberries
  • 1/3 cup sliced raw almonds
  • 1/2 cup radish, thin slice
  • 3 garlic scapes, fine chopped
  • Small handful fresh basil, rough chop
  • 2 cups ciabatta, 1-inch cubes
  • Few springs of rosemary, chopped
  • Salt and pepper to taste

For the dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • Zest of ½ a lemon
  • 1 tsp agave nectar
  • ½ tsp poppy seeds
  • Pinch of salt
  • Pinch of black pepper

Directions:

Chop ciabatta into 1-inch cubes and chop rosemary. Heat sauté pan on med-high then coat with olive oil. Add ciabatta and rosemary, toss a few minutes until browned then set aside.

Add all ingredients for dressing in a mixing bowl and whisk together.

Prep kale, basil, radishes and garlic scapes as noted in salad ingredient list. Then combine all salad ingredients in a large mixing bowl along with croutons and toss well.

Gently coat salad with dressing and toss. Garnish with more croutons and serve immediately. Enjoy!

Tips:

Feel free to substitute with seasonal fruits. Use garlic scapes when they are available!

Watch Ron prepare the dish on his Ron Badach Callicoon Kitchen YouTube channel!

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

 

06 Jul 2015
Guest Blog Posts, Vegan Recipes
Tags: , , , , ,
Leave a comment

Black and White Sesame Crusted Tofu over Peach and Tomato Salad with Balsamic Vinegarette

Vegan Sesame Crusted Tofu - Peach & Tomato Salad

When fresh summer white peaches and ripe tomatoes join forces great things are about to happen to your vegan diet plan…

This incredible seasonal combo serves as the base under our slightly-spicy black and white sesame crusted tofu. An elegant vegan dish for your sophisticated guests that is both impressive and oh so simple!

Serves 4

Ingredients:
Sesame Crusted Tofu Ingredients
Peach & Tomato Salad
3 organic white peaches, thin sliced
3 organic red vine tomatoes, cut into bite size cubes
1 shallot, fine chop
1 jalapeño pepper, seeded and minced
½ orange bell pepper, cut bite size pieces
1 bunch cilantro, rough chop
1 lemon juice and zest
2 tbsp extra virgin olive oil
Pinch Kosher salt

Sesame Crusted Tofu
1 block organic extra firm tofu, drained
¼ cup Dijon mustard
3 tbsp gluten free panko bread crumbs
2 tbsp white sesame seeds
1 tbsp black sesame seeds
Pinch crushed red pepper flakes
Canola oil
1/2 tsp fresh black pepper

Balsamic Glaze
2 cups balsamic vinegar
1/2 cup brown sugar

Before you Begin
Press tofu for at least 30 minutes to allow water to drain out.

Step One:
Prep peaches, tomatoes, shallots, jalapeño pepper, bell peppers and cilantro as noted in ingredient list. Combine all in a large bowl. Then add the zest and juice of lemon and olive oil. Toss gently, salt to taste then set aside.

Step Two:
In a medium saucepan combine 2 cups balsamic vinegar and ½ cup of brown sugar. Bring to a boil, stirring constantly. Then lower heat and simmer about 20 minutes. Remove from heat and allow to cool to room temperature.

Step Three:
Slice tofu into half inch slices. Then on a large plate combine panko, black & white sesame seeds and crushed red pepper and mix well with a fork. Holding tofu gently, spread a light coating of Dijon mustard on one side and place face down in panko mixture. While tofu is in the panko, gently coat the other side and flip to coat. Repeat until all tofu slices are coated.

Step Four:
Coat sauté pan with canola oil then heat over a med/ high heat. Gently lay tofu in pan and cook 1 to 1 ½ minutes on each side until browned. Remove from pan and set aside.

Step Five:
Drizzle balsamic glaze over a white plate. In the center spoon a half cup of the peach & tomato salad. Diagonal slice the tofu (2 whole pieces) and gently top onto the peach & tomato salad. Finish with with a pinch of salt and garnish with chopped cilantro. Enjoy!!

Tips:
Watch me prepare the dish on Ron Badach Callicoon Kitchen!

 

Sesame Crusted Tofu - Peach & Tomato Salad

30 Jun 2015
Going Vegan Tips, Vegan Product Reviews, Vegan Recipes
Tags: , , , , , ,
Leave a comment

Vegan Meal Plan for Fourth of July

Fourth-of-July-Vegan-Diet-Plan

The Fourth of July is the perfect opportunity to try out some awesome easy summer recipes and products as part of your vegan diet plan!

If you know me, you know I’m all about easy vegan recipes and having fun. Independence Day is certainly no exception! Barbecues may seem a bit intimidating if you’re newly vegan or working on transitioning to a vegan diet plan, but don’t worry, I have you covered! Check out these simple recipes and vegan dish ideas to get you started planning your vegan menu for the fourth of July. Play around with them to make them you’re own. They are all easily modified to give you the ultimate satisfaction based on your individual tastes. Enjoy!!! 

Beast Burger Beast Burger Beyond Meat

Beyond Meat brand makes an amazing new burger endorsed by myself and Brendan Brazier. Grill the veggie burger and slap it on a whole grain bun or lettuce wrap and add all your favorite fixings like tomato, pickles, grilled mushrooms, onion, ketchup, mustard, and vegan mayo. Done. Yum!

Lemon Potato and Edamame Salad

Kirsten Mitchell makes a great, unique vegan potato salad everyone is sure to love!

Ingredients:

  • 8 Yukon Gold potatoes diced and boiled until tender
  • 3 C cooked edamame
  • 1/2 C fresh basil julienned

      Dressing:

  • 2 1/2 Tbsp olive oil
  • 3 Tbsp lemon juice
  • Rind of 1/2 a lemon
  • 2 Tbsp hemp seeds
  • 1/2 tsp salt
  • 1/4 tsp pepper

Whisk together the dressing ingredients and set aside. Combine the potato, edamame and basil in a large bowl. Toss in the dressing and serve.

Summer Spinach Salad

This one if from the How To Go Vegan Beginner’s Guide  and a perfect light and healthy addition to your summer vegan diet plan!

  • 8 C spinach
  • 1/4 cup sunflower Seeds
  • 1/4 cup pumpkin Seeds
  • 1 cup Cup sunflower sprouts
  • 10 strawberries, sliced
  • 1/4 cup raspberry vinaigrette 

Toss all the ingredients together and serve.

Grilled Tofu Skewers with Siracha Sauce

Skewers are a great way to grill both vegetables and tofu… easy with a great presentation and of course delicious. This recipe is from Motsbella on AllRecipes.com.

  • 3 (8 ounce) containers extra firm tofu, drained and sliced into large chunks
  • 3 zucchini, cut into large chunks
  • 3 red bell pepper, cut into large chunks
  • 30 large mushrooms
  • 1/4 cup and 2 Tbsp siracha chili garlic sauce
  • 3/4 cup soy sauce
  • 1/4 cup and 2 Tbsp sesame oil
  • 3/4 cup diced onion
  • 3 jalapeno pepper, dicedtofu veggie skewers
  • ground black pepper to taste

Instructions:

  1. Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.

Two-Layer Raw Chocolate Brownies

This recipe comes directly from the awesome OhSheGlows.com. It’s not only vegan, but also gluten-free, grain-free, no bake/raw, refined sugar-free, and soy-free! Go Angela!

Ingredients:

     For the brownies:
  • 1 cup raw walnut pieces
  • 1/2 cup hulled hemp seeds
  • 1.5 cups pitted Medjool dates* (approx. 275g)
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pink Himalayan salt or fine grain sea salt
  • heaping 2 tablespoons raw cacao nibs
  • heaping 1/4 cup raw walnut pieces
     For the chocolate topping:
  • 1/2 cup virgin coconut oil
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
  • small pinch pink Himalayan sea salt (or fine grain sea salt)
  • 1/4 teaspoon pure vanilla extract

Directions:

  1. For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
  2. In a food processor, process the walnuts into a fine crumb.
  3. Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
  4. Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
  5. Stir or pulse in the nibs and chopped walnuts until just combined.
  6. Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
  7. For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
  8. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
  9. Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
  10. Store leftovers in the freezer for a chocolate treat anytime.

Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.

Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.

Happy Birthday America!!!

13 Jun 2015
Vegan Recipes
Tags: , , , , ,
Leave a comment

Salad Recipe with a Kick

Salad Recipe with a Kick

Salads don’t have to be boring… Add a kick!

As simple as it is, I just don’t seem to get tired of this easy vegan salad recipe. I am purposely not giving you exact amounts of the ingredients in order to empower you to get creative and figure out what YOU like. That way you’ll be better equipped to whip up your own awesome salad creations on a whim!

You can switch up the greens and veggies, and add plant-based proteins like edamame, tempeh, or tofu. Adjust the wasabi amount to your liking. The wakame seaweed is not only a tasty addition that goes well with wasabi, but it is also said to help burn fat, and contains some very important nutrients such as magnesium, iron, vitamins A, C, E, K, D, and Riboflavin.   

Salad with a KickWakame Seaweed for Salad Recipe

  • organic greens of your choice
  • cucumber
  • tomato
  • avocado
  • red cabbage shreds
  • carrot shreds
  • bean sprouts
  • sesame seeds
  • dried wakame seaweed
  • Pick one: organic shelled edamame, tempeh, tofu or quinoa

Dressing (3-4 servings)

  • 2 TBSP wasabi paste
  • 4 TBSP Liquid Braggs Amino Acids or Low Sodium Gluten Free Tamari
  • 4 TBSP organic, extra virgin olive oil
  • 2 TBSP champagne vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 teaspoon Italian seasoning

EAT UP and ENJOY!!!

*Interested in transforming your lifestyle? Attend my life-changing Master Class HERE!

07 Jun 2015
Going Vegan Tips, Guest Blog Posts, Vegan Recipes
Tags: , , , ,
1 Comment

Mung Bean Fettuccine with Roasted Tomatoes and Red Peppers

Vegan Protein Pasta: mung bean fettuccine

An addition to your vegan diet plan that seems almost too good to be true!

Aside from being super high in calories and carbs I generally find pasta to be boring and bloating.  Needless to say, I rarely eat it! About the only time I have it is when it is the only vegan option at a restaurant.  So I was intrigued when I saw Ella’s Instagram post about mung bean pasta….was this a noodle I could get on board with?

Mung bean pasta is high in fiber, low in carbs, is gluten free, and has approximately 24 grams of protein per serving… AND I like it!  The flavour is very mild, the texture is firm and best of of all it didn’t give me that heavy, bloated feeling that I get from traditional noodles (and most substitutes). This recipe is quick and easy, and the great thing about roasting tomatoes is that even if they weren’t that flavourful to begin with, they will be after roasting.
IMG_2536-2

  • 2 pints cherry tomatoes halved
  • 2 red peppers sliced
  • 3 Tbsp olive oil
  • 2 Tbsp garlic cloves minced
  • 1/2 tsp red pepper flakes
  • 2 tsp fresh thyme
  • 1/2 tsp salt
  • 2 Tbsp balsamic vinegar
  • Gluten free mung bean pasta
  • Fresh basil chopped

Preheat oven to 350F (325F convection).  Drizzle a little olive oil on two baking sheets and spread.  Mix 3 Tbsp of olive oil, garlic, red pepper flakes, thyme and salt  together in a small bowl.  Add 1 Tbsp of balsamic to each baking sheet and spread.  Add peppers and tomatoes (cut side up) to baking sheets and spoon olive oil dressing over top.  Roast for 30 minutes and toss with cooked pasta (you may want to add a little more olive oil, salt and pepper). Top with chopped basil.

For more easy, high-protein, easy vegan recipes make sure to follow me on Instagram!

Adapted from www.almostvegancookingschool.com

 

 

 

 

24 May 2015
Guest Blog Posts, Vegan Recipes
Tags: , ,
Leave a comment

Vegan Recipe: Strawberry Shortcake

Eating a strawberry

“When I became Ella’s stepmom I took out my twenty-year-old Farm Vegetarian Cooking book and baked a vegan recipe for strawberry shortcake –wedding cake, actually!”

Hello to all you sexy fit vegans (and future sexy fit vegans!) from Ella’s (fortunate) stepmom!  I feel lucky to have Ella in my life and so admire her dedication and compassion.  As a clinical psychologist and as a yoga teacher, I know the transformative potential of our choices about how we live, how we care for ourselves, and how we care for others and the world around us.  I haven’t eaten (or wanted to eat) meat since around 1971; back then everyone wondered how I’d ever survive.  After I met her dad, Ella inspired us both to take the next step!  We’ve been vegan for a decade or so.  No regrets, no looking back – in fact, I wonder why I didn’t take that step years ago!  It’s so much truer to my values – preserving the earth, honoring living beings, and “ahimsa” —  the yogic teaching of non-injury to self or others.  Also, it’s easier than you think, and life is still delicious and satisfying.

I love to cook.  I love to grill, I love to stir-fry, I love to bake…. When I became Ella’s stepmom I took out my twenty-year-old Farm Vegetarian Cooking book and baked a vegan strawberry shortcake –wedding cake, actually!.  (It is still a terrific cookbook resource – check it out.)  Being vegan is not about self-denial.  It’s about being healthy and strong, living with awareness and kindness, and enjoying the abundance this world offers us all.
strawberry shortcake'

Ingredients

  • 3 cups of strawberries
  • ¼ cup sugar
  • 1 cup of full-fat coconut milk
  • 1 and ½ cup flour  (I use Red Mill Gluten-free, but you can use unbleached wheat flour)
  • ½ cup coconut flour or a blend of coconut and almond flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 tsp cardamom
  • ½ tsp nutmeg
  • ½ cup Earth Balance original butter substitute (you can substitute coconut oil for up to 3 Tbsp)
  • 1 cup sugar (I use raw sugar, but any sugar will probably work)
  • 2 tsp vanilla extract (or 1 tsp each vanilla and almond extract.  Or 2 tsp rum!)
  • 1 ½ c nondairy milk (I use a blend of soy and coconut, but almond works too.  Hemp is a little bitter.)

Instructions

  1. Spray a baking pan (9×11) or a dozen cupcake tins.
  2. Put the coconut milk, and a bowl, in the freezer.
  3. Preheat the oven to 350.
  4. Sift all the dry ingredients into a bowl.
  5. In a bigger bowl, blend the Earth Balance and the sugar together with an electric mixer or a big wooden spoon, till it’s smooth and fluffy.  Add the vanilla (or almond or rum).
  6. Add a cup of the flour mixture to the butter mixture and stir with the big spoon.
  7. Add ½ cup of the nondairy milk to the batter and stir.
  8. Add another cup of the flour and stir, then another ½ cup of the milk and stir again.
  9. Add the rest of the flour and the rest of the milk.
  10. Spoon into the pan(s) and bake 30-35 minutes till light brown.
  11. While it’s baking, slice the strawberries and sprinkle sugar over them so they get juicy.  (Add a splash of rum if you like.)
  12. Take the coconut milk out of the freezer and whip it with an electric mixer in the cold bowl.  Put it back in the freezer.
  13. When the cake is done (golden brown, and a toothpick poke in the middle comes out clean) take it out and let it cool at least ½ hour.
  14. Assemble the cake:  put the strawberries on the cake (or split the cake and put some in the middle and then some on top), put the whipped coconut on top!  Sprinkle with nutmeg. 

Enjoy!  And don’t regret!

This cake goes incredibly well with Ella’s favorite nut milk too by the way!

Photo Credit: “Your Vegan Neighbor”