Vegetarian Blogs by Vegetarian Times Editors
Stay current on all-things-veg by reading the Vegetarian Times’ Editors’ Blog. Check out our web-exclusive Q & A’s with passionate voices of vegetarianism, VT Taste Tests, VT Reviews (books, films, and products), and our new Pantry Raid series.
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Pantry Raid: Artichoke Hearts
July 14, 2010
I’m a huge fan of artichoke hearts—they’re great on pizza, in salads, and even by themselves. I pick up a can almost every time I go food shopping, but somehow I never seem to reach for them when cooking. Well, it was high time for artichoke hearts to be the stars of the show!
When researching artichoke-centric meals, I learned the difference between canned, frozen, and jarred artichoke hearts. Canned artichoke hearts come packed in water or brine, frozen artichoke hearts have no added ingredients, and jarred artichokes hearts are often "marinated," or stored in an oil-and-vinegar mixture. Since I had two cans of water-packed artichoke hearts, I decided to make
Artichoke-Pecan Bread, which specifically calls for water-packed artichoke hearts to keep the bread moist. Another deciding factor was that this recipe didn’t require any ingredients that I didn’t already have on hand. Flour, sugar, salt, and cinnamon: all pantry staples.
I took the liberty of “veganizing” the recipe by replacing the butter with vegan margerine and the eggs with applesauce. For these switcheroos, I consulted
VT's
Ingredient Substitution Guide. The only other time I strayed from the recipe was when it called for using a food processor to produce one cup of “finely chopped” artichoke hearts. I love my food processor, but I was feeling a bit lazy and didn’t want to locate it or clean it. (I also wanted to prove my serrated knife skills could do as good of a job as any food processor.)
When my loaf came out of the oven, I noticed that the bottom half was slightly overcooked, while the top half was a little underdone. When called upon for her culinary wisdom, Mary Margaret ChappelI,
VT's food editor, said "the overdone/underdone issue comes from substituting the applesauce for eggs. While applesauce has the binding power of eggs (meaning it helps hold the flour and other ingredients together), it doesn't have the same leavening power (eggs also help baked goods rise). The denser, less-leavened batter probably got overheated on the bottom while the heat didn't make it through the loaf to the top in the same amount of time."
Chappell's solution: "I would try increasing the baking powder to 2 or even 2 1/2 tsp. (make sure the baking powder is not aluminum-based so that the cake doesn't taste tinny). That should give the batter enough rise to make it cook evenly all the way through."
I still found the bread to be delicious, though not at all what I was expecting: I thought the artichoke would have an overwhelming presence, but it was the cinnamon and the nutmeg that took “starring roles,” giving it a subtle but sweet flavor. The bread was dense, almost cake-like—something you would serve with coffee, which is what I chose to do.
I’m happy to report that my love-affair with artichoke hearts continues. Oh yeah, and the 'chokes were chopped to perfection.
—Sarah Smith, guest blogger
In addition to the scruptious Artichoke-Pecan Bread Sarah sampled, here are a few more great recipes featuring water-packed artichoke hearts:
Do you have wholesome ingredients sitting pretty on your pantry shelves? Pantry Raid
is a new VT
blog series that'll help you clean out your pantry, clean up your diet, and save cash. Stay tuned for more inspirational uses of kitchen staples.
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VT Taste Test: Vega Bodacious Berry Shake & Go Smoothie
July 7, 2010
When I woke up, it was 15 minutes before I had to be at work and my alarm hadn’t gone off, none of my socks had a matching mate, and my keys had mysteriously lost themselves again. Usually the last thing I think about when I’m late for work is the rumbling of my stomach. Thankfully this morning I remembered that I had Ironman triathlete Brendan Brazier’s
Vega Bodacious Berry Shake & Go Smoothie waiting in my pantry. I read the directions and was relieved that the only preparation needed was a few good shakes. No blender required!
Don’t be fooled by the soft green hue of Bodacious Berry in your glass—the result of an organic blend of alfalfa grass, kale, and spinach—the medley of creamy berry flavors taste sweet and refreshing and will make your taste buds tingle. Whether you’re hitting the trails or the cubical, Brendan Brazier's smoothie is a grab-and-go boost for maximizing your time and nutrition.
With 11 grams of protein and 2 servings of veggies, it kept me alert throughout the day and satisfied my stomach. Plus, it supplied me with a healthy dose of probiotics and essential fatty acids. From now on, I’ll try to remember to actually set my alarm before I go to bed, the first step to a healthy breakfast.
—Sarah Montoro, Editorial Intern
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Broccoli mom and lil sprout: The Diaper Dilemma
June 28, 2010
The
Real Diaper Association estimates that a baby will go through about 6,000 diapers in the first two years of life. That’s a lotta trash! In an attempt to save our landfills from that burden, I’ve decided to take the less traveled route of cloth diapers. Here’s what I’ve found:
Surprisingly, there are a
lot of cloth diaper choices out there, but after trying a wide range of them, my faves ended up being a brand called
g Diapers. Why? First off, they have an internal liner that can be switched out. This makes for less things to wash, and fewer diapers to buy. I also love the fact that they are less bulky than all the others, and can be used with both cloth and biodegradable inserts. (I have been using the cloth inserts during the day, and the biodegradable ones at night.) Like all things, they do have their downsides. Some may find the snap-in liners a bit of a pain, and the tearing and swishing of the biodegradable liners does take some extra time.
My first-runner-up pick on cloth diapers is the
Fuzzi Bunz One Size diaper, which is super soft and cute, and theoretically lasts the entire time your little one is in diapers. The downside is the absorbing insert goes under the material that touches the skin, so you’ll need to wash the entire thing every change. That’s a bulk of laundry that will add up quick. Not to mention the large initial investment of buying all the diapers.
For wipes, going reusable is a no-brainer, especially when you are already doing diaper wash. I really love
Baby Kicks Washies/Wipes, which are made from hemp and organic cotton. They are just the right size, and have a fleece side and a smooth side to help you do any job right.
I also invested in
a diaper sprayer, which turned out to be well worth the $45 price. It connects to the water main on the toilet, and works great to get off as much matter as possible before putting the diapers in the washing machine.
Lastly, if you have to have some disposable diapers for traveling or serious rash breakouts, try
Nature Babycare. They are a completely biodegradable diaper, which technically can be composted (although most homes don’t have the capability to do this), but at the very least, these will break down completely in a landfill.
—Gabrielle Harradine, Market Editor
Gabrielle Harradine is VT's Market Editor and, more recently, a new mom. She's navigating the joys and challenges of first-time parenthood, and blogging here about her efforts to keep it healthy, green, and vegetarian.
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Pantry Raid: Quinoa
June 16, 2010
About four months ago, after reading of quinoa's "super food" status, I purchased a big bag of the stuff. Apparently, this was a rash decision, as I have since made myself a single serving of plain quinoa following the simple instructions on the bag. “But it’s a perfect protein!” I hear. “It’s so delicious!” That may be, but there it sat, that big, beautiful bag of quinoa, every time I opened my pantry doors.
So this past Sunday I decided to accept its unspoken challenge by cooking a quinoa-based meal. My only demands were that the recipe be A) easy; B) fast; C) cheap; D) tasty; E) vegan. Since these were tall orders, I decided to search for the perfect quinoa recipe using
Vegetarian Times'
recipe finder rather than relying on my own culinary genius, or lack thereof. One quick search for “quinoa” and voila!
Quinoa Medley with Beans and Corn. Vegan? Check! Cheap, fast and easy? Check, check, check! Tasty? TBD.
I loved that I already had most of the ingredients in my pantry. I was only missing a lime (for garnish), which I chose to ignore, and chili powder, for which the cute guy next door came in handy. (He actually loaned me hot salt, but I decided that was close enough.) The recipe was nearly as easy to make as a microwave dish. It only required one pot and one bowl, and was prepped and completed in less than 30 minutes.
The only mishap was that the bottom layer of quinoa burned. When asked for advice on this
sticky situation, Mary Margaret Chappell,
VT's food editor, says, "it sounds to me like the cooking water evaporated too fast from the pot and didn't have time to be absorbed by the quinoa. This can happen if the heat's too high or if the cover on the saucepan isn't tight and lets steam escape while the quinoa is cooking. It could also be that the quinoa has been stocked/in storage for a while and has dried out more, meaning it will need more liquid to cook completely."
To prevent the dish from burning, Chappell suggests, "take a quick peek halfway through cooking time to see that there's enough liquid left. If the pan looks dry (there might even be a sizzling sound from the bottom), add an extra 1/4 to 1/2 cup water, then cook until most of it has been absorbed."
While the dish was delish solo, it looked and tasted like it belonged inside of a tortilla, so I ate my second serving in burrito form with an extra helping of salsa. For the dairy lovers out there, I imagine it would taste yummy with some cheddar cheese and sour cream.
All in all, this quinoa challenge has inspired me to get cookin' on a more regular basis…especially if it gives me an excuse to knock on my cute neighbor-boy’s door.
—Sarah Smith, guest blogger
Do you have wholesome ingredients sitting pretty on your pantry shelves? Pantry Raid
is a new VT
blog series that'll help you clean out your pantry, clean up your diet, and save cash. Stay tuned for more inspirational uses of kitchen staples.
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Add a comment
Broccoli mom and lil sprout: Super Stuff
6/9/10
There’s little time for product research with an infant around. That’s why I’m making a point to shout out these three great finds. They’ve worked wonderfully for us so far and are all oh so natural:
Hugo Naturals Baby Bar Soap in Shea Butter Chamomile – This soap smells great and is super soft and rich feeling. It’s easy to apply by lathering it on with your hands or with a washcloth.
All Good Goop – A multi-use product that stays right next to the changing table because of how well it works for diaper rash. The lavender essential oils makes any bum smell divine.
Humphreys Teething Relief Swift Strips Very Cherry – My daughter enjoys the flavor, and easy application from my fingers to her gum makes it a snap to administer.
—
Gabrielle Harradine, Market Editor
Gabrielle Harradine is
VT's Market Editor and, more recently, a new mom. She's navigating the joys and challenges of first-time parenthood, and blogging here about her efforts to keep it healthy, green, and vegetarian.
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Q & A with Ethnic-Market Maven Terry Hope Romero
June 2, 2010
With
Veganomicon and
Vegan Cupcakes Take Over The World, Terry Hope Romero established herself as an urban icon of culinary cool. With her latest offering,
Viva Vegan!, she turns up the heat with a leap into the world of Latin cuisine. Here, the blogger (
veganlatina.com), author, and kitchen maestra shares her tips for navigating your local Latin market.
Q: What do you like best about shopping at non-traditional food markets?
A: I grew up shopping at ethnic markets as a sort of hobby with my dad. I guess you just have to love grocery shopping. I do a lot of reading and researching of ethnic cuisines, so I tend to geek out when I stumble upon a variety of cardamom pod or Lebanese bread I’ve been reading up on but haven’t tasted yet.
Q: For someone who has never shopped at an ethnic food market, how would you describe the experience?
A: I’ve taken friends who never venture beyond the regular mega grocery store and there’s definitely an air of adventure about the whole thing for them. Most ethnic markets tend to be smaller than supermarkets, and products are often piled on top of one another or the inventory might be very different the next time you visit. If you see something you like and suspect you’ll be using a lot of it, it often pays to stock up.
Q: Have you ever purchased something at an ethnic market only to discover later that it wasn’t veg?
A: I’m a tireless label reader so I’m ridiculously careful about what I buy in ethnic markets and regular supermarkets, too. Definitely keep your eyes peeled for hidden lard in frozen or canned Latin products.
Q: What are your top-five favorite items the Latin grocery store?
A: 1. Dried ancho chilies: A great beginner’s dried Mexican chili. Add to basic red chili sauce or blend into fresh salsa. 2. Masa harina: For corn tortillas, tamales, or my favorite: pupusas. 3. Ají panca paste: For marinating seitan for Peruvian-style seitan skewers. 4. Panela: Grate this raw brown sugar and sprinkle over of plantains before roasting. 5. Annatto (achiote) seeds: Essential for giving that proper yellow color to rice or empanada dough.
For more tips on navigating the aisles of your nearest ethnic grocery store, pick up a copy of the July/August issue of Vegetarian Times
and check out “Passport to Flavor.”
—Aurelia d’Andrea, guest blogger
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VT's 21-Day Lunch Challenge: Day 21
May 30, 2010
What’s for lunch? Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread
Smart Bite: Make it stick. Day 21 has arrived! Congratulations on building a healthy lunch habit. While the 21 days may be over, what really
counts is that you continue to make the most of your lunch hour every day by eating healthy lunches and committing to 30 minutes of exercise.
By now, you're probably a pro at packing a healthy lunch, but rest assured that while you've completed
VT's 21-Day Lunch Challenge, we would never leave you hanging without a healthy lunch recipe to try. Weather you're in the mood for a
Greek salad, a yummy
calzone, a hearty
vegan chili, or whatever, our
advanced recipe search makes it easy to find just the right recipe.
And, when it comes to staying active, we asked Professional triathlete and author Brendan Brazier to dish out his advice on making a new exercise program long-lasting. “You’ve got to enjoy it and feel good about it—the whole idea is creating lifestyle,” says Brazier. “If you are working in an office, you probably want to go off by yourself ... if you work by yourself, maybe you want to play tennis,” says Brazier. "If you choose an activity you really enjoy—weather it’s running, swimming, biking, basketball, whatever!—you are more likely to want to stick with it."
We want to hear from you! Visit the
Virtual VT Lunchroom to share how you transformed your lunch life!
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VT's 21-Day Lunch Challenge: Day 19
May 28, 2010
What’s for lunch? Grilled Cheese with Fig and Basil
Smart Bite: Try an inversion. There's no better way to break up the monotony of your everyday routine than to literally "invert" yourself, or put your body upside down via an inversion yoga pose.
According to
Yoga Journal's "
Inversion 101," "In yoga, inversions are sometimes broadly defined as positions in which the heart is higher than the head (as in
Dolphin or
Downward-Facing Dog), and sometimes more narrowly defined as positions in which the feet are higher than the heart (
Headstand or
Shoulderstand). For simplicity's sake, you can consider poses in the first category as mild inversions and those in the second category as full inversions."
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VT's 21-Day Lunch Challenge: Day 18
May 27, 2010
What’s for lunch? Chopped Black Bean-Avocado Salad
Smart Bite: Start a tea ritual. Incorporate a daily cup of tea into your lunch hour. Consider bringing a favorite teacup or mug from home and any desired ad-ins (your choice sweetener, creamer, etc.) to make the experience even more special. You could even ask co-workers to contribute to a communal tea table or tray where you can each add a different box of tea for others to try, or organize a "trick-or tea-ing" day where co-workers collect different tea bags from each other to build samplers.
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VT's 21-Day Lunch Challenge: Day 17
May 26, 2010
What’s for lunch? Curried Red Lentil Soup with Lemon
Smart Bite: Book some you time. In his book
Thrive: The Vegan Based Training Program, professional triathlete Brendan Brazier reminds us that it’s important to take time to improve yourself so that you can better help everyone around you. He reminds us of how, in an emergency situation on an aircraft, we are instructed to put on our own oxygen masks before helping those around us. How does this philosophy apply to your lunch break? Your lunch time is your time; if you spend it recharging, you’ll be better equipped to go back to work and give more of yourself to your job and your co-workers. “You can give more once you’ve taken care of your own needs,” says Brazier.
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VT's 21-Day Lunch Challenge: Day 16
May 25, 2010
What's for lunch? Spinach-Quinoa Salad with Cherries and Almonds
Smart Bite: Chew on this. You may remember that you were told to chew your food as a child, but you may not realize that thorough chewing could actually help you manage your weight. Participants in a recent study published in the American Journal of Clinical Nutrition were less hungry and more satisfied after chewing almonds 25 to 40 times before swallowing as opposed to chewing them only 10 times. Why? If you chew almonds more, you’ll absorb more unsaturated fat, which helps you feel fuller for longer.
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VT's 21-Day Lunch Challenge: Day 15
May 24, 2010
What’s for lunch? Open-Face Tomato-Basil Sandwiches
Smart Bite: Write it out! Writing can help you process your thoughts and gain valuable insights or even therapeutic catharsis. Try writing in a journal for 10 minutes a day during your lunch break. In need of an inspirational new blank book to journal in? Check out the super-cute and eco-friendly
Turn Over A New Leaf notebook by Sukie, made from recycled papers.
Experiencing writer's block? Choose a quote from a great thinker or favorite author—or even a favorite fortune cookie message—and reflect on its application to your current life. Or, try writing a "letter" to yourself or to someone else that you never intend to mail. Remember, there's no need to edit or sensor your writing, the goal is simply to keep your pen or pencil moving. Or, if writing in a journal just isn't for you, spend 10 minutes writing an overdue email or card to a family member or friend instead.
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VT's 21-Day Lunch Challenge: Day 14
May 23, 2010
What’s for lunch? Szechuan Black–Eyed Pea Salad
Smart Bite: Take a laugh break. We all know that a good laugh is a positive expression of joy and happiness and a good reminder not to take life
too seriously. But did you know that laughter releases stress-busting hormones and—believe it or not—is a calorie buster too? A study published by the International Journal of Obesity revealed that laughing increases heart rate and calorie burn by up to 20 percent. Need help cracking a chortle? Check out
cuteoverload.com, a laugh-out-loud adorable Web site.
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