Check it Out: Chicago VeganMania!

Honestly, where does the time go? It seems like only yesterday that CH and I were planning our big Toronto trip, and I was searching for fantastic vegan restaurants to visit, and lots of cool sites to see. Back then, I was even brimming with lofty ideas about doing a mega-travel-post upon our return...

Yea, looks like that plan hasn't been realized yet. But, I do have an excuse, as any good blogger should.

You see, I have a job now, and it keeps me very busy. Well, a "sort of" job, which is what I call it since it's not like I'm getting paid or anything. (Although there is a possibility of that - if we win the case I'm working on, or it settles.) Until then, however, I must simply toil away, satisfied with the fact that I'm penny-less, but still continuing to follow a dream. (Never mind that my dream has slightly shifted away from working as a Public Defender, to successfully suing a particular city and the police officers who clearly violated our client's constitutional and civil rights, but I digress...)

Anyway, the real reason I'm publishing this post is to let all of you know about Chicago's VeganMania - a very cool-sounding vegan event that's taking place tomorrow, in the city. I heard about it a couple of weeks ago, and kept forgetting to post something (my sort-of job gets in the way of everything!), so I sincerely apologize for the late notice. However, I figured it's better late than never, so here's the info:

Chicago VeganMania takes place on Saturday, Oct. 10, 2009.

It will be held at the Pulaski Park Fieldhouse (1419 W. Blackhawk), from 10am - 5pm.

A variety of speakers and vegan-related companies are scheduled to attend, and there will be live music/entertainment as well. Furthermore - in what is perhaps the best reason to go - there will be 12 different vegan food vendors there, passing out samples!

Oh, and I've saved the best for last... this event is FREE!

Now, quick - hop on over to Chicago VeganMania's website and check out the details for yourself. And don't forget to send me an email/leave me a comment if you plan to be there, I'd love to say hello!

Road Trip Trail Mix

Veggie Terrain will be on a short hiatus while JD and CH go on a much-needed vacation. Our trip will take us (on the road) all the way from Chicago to Toronto, Ontario. But don't worry! When we return, I anticipate posting lots of delicious food, wine, and beer pics. Hopefully this quick trail mix post will tide you over until then!

If there's one thing I know for sure, it's that road trips present the perfect opportunity to throw together one of the easiest (and healthiest) snacks you can make: trail mix!

Plus, it's almost impossible to go wrong while making it, which is particularly helpful when you're running around trying to pack your bags at 2am the morning before your trip! (Not that I would know anything about that, mind you!)

The most important thing when making trail mix (in my opinion, anyway) is to create a good balance between salty and sweet flavors, and soft and crunchy ingredients. This is easily accomplished by starting with a 1:1 ratio of nuts/seeds to fruits, and going from there. I adore adding extras to my mix - especially sesame sticks and soy nuts! - but additional "sweet" ingredients aren't usually necessary, although they can certainly be added if you like...

Clearly, the ample - and arguably endless - possibilities for flavor and texture combinations make trail mix fun to make. For example, your trail mix could consist of 1 part dried fruits (ie: cranberries; strawberries; cherries; raisins; apricots; or blueberries), plus 1 part nuts/seeds (ie: almonds; peanuts; walnuts; pecans; cashews; or sunflower seeds), plus 1 part "sweets" (ie: vegan chocolate chips/marshmallows; coconut flakes; dates; or crystallized ginger), and 1 part "extras" (ie: pretzels; soy nuts; roasted edamame; sesame sticks; Grape Nuts Cereal; granola; or mini-crackers). Alternatively, leave out one or two parts if you want, or add an entirely new category all together.

Yep, it's as simple as that! Mix and match whatever you like, to your heart's content. That's my motto, anyway...

Perfect Potato Pancakes

Potato pancakes (aka: potato latkes) have held a special place in my heart ever since I first discovered them in a book my grandma gave to me when I was around 10 years old. Oddly enough, the recipe came from a food-based science experiment book, although I just preferred to think of it as a really fun cookbook.

After I found the recipe, Saturday after countless Saturday morning would pass, as I sat cross-legged on the kitchen floor, painstakingly peeling pounds of potatoes, my hands aching and covered in white starch. I'd categorically refuse to let anyone help me make the pancakes (even if it took so long that breakfast would ultimately turn into lunch). Because, you see, it was my recipe. From my really fun cookbook.

The truth is: there was something almost intoxicating about taking a humble potato and magically turning it - through scrubbing, peeling, grating, stirring, and finally, frying - into something beautiful, and savory, and utterly delicious. And although it clearly takes a fair amount of work to create the perfect potato pancakes, that's a fact that I've always appreciated.

Ya know that old saying about "all good things taking time?" Yea, it applies here, too.

Of course, you could always take the easy way out and use some kind of automatic peeler and a food processor to prep the potatoes (no judgment). Or you could even buy frozen potato pancakes or a boxed mix. But, doing things the old fashioned way has always worked best for me.

While I'd usually offer up my secrets at this point, since I've been making potato pancakes for so long - and basically go "by feel" these days - I can't quite share my personal recipe right now. However, I have tried this recipe, which is quite good with the addition of some minced garlic/garlic powder and a fair amount of diced onion thrown into the mix. Top it all of with a few shakes of salt and pepper, a smear of vegan butter, a dollop of vegan sour cream, and some chives (if you've got 'em), and you'll discover why potato pancakes are one of my oldest (and most delicious) friends!

A Vegan Twist on Tapas, Featuring Gazpacho!

Anyone familiar with traditional Spanish tapas can attest to the fact that the phrase "vegan tapas" is almost an oxymoron. Which means, of course, that tapas are exactly what CH was in the mood for on his b-day a few weeks ago! (Not vegan tapas, per se, but I digress...)

As a result, when I decided to make him a delicious spread of vegan tapas for dinner, I felt like I was grasping at straws. So, I kept racking my brain for ideas based upon the food that we encountered in Spain years ago. Unfortunately, that method wasn't exactly fruitful, particularly since all of my "tapas memories" consisted of downing pitchers of sangria while CH enjoyed jamón ibérico and various cheeses. Ick.

An hour or so later, after mucking about on The Google for far too long, I realized it might finally be time to throw in the towel. There were just no good tapas recipes out there - nothing that was catching my eye anyway. Maybe it was better to scrap my plan and chalk this vegan tapas idea up to temporary insanity. I mean seriously, I might as well be taking on French Haute Cuisine or something. Talk about un-vegan friendly!

That's when it finally hit me: who cares about tradition? Tapas are really just small dishes that are meant to be shared, right? So, what's the big deal if they aren't your typical meaty-cheesy-so-un-vegany things?

Yes, I guess you could say that I had a cuisine epiphany. I'm embarrassed to say it took me so long.

After that revelation, I got to work on a variety of tapas with a "Mediterranean" (ie: Spanish/Italian) flare.

Our meal consisted of:

• Smashed White Bean + Parsley Bruschetta;
• Pimento-Stuffed Green Olives;
• Soyrizo (vegan chorizo) with Black Olives & Cilantro;
• Creamy Spinach Risotto;
• Garlic-Stuffed Green Olives;
• Cheese & Crackers (CH's one, non-vegan bite)
  
• San Pellegrino (to drink); and
  
• Gazpacho, the star of the night.

For those of you unfamiliar with gazpacho, it's a cold, tomato-based, raw, vegetable soup. It originated in Spain, and has a well-deserved reputation for being refreshing, which is one of the reasons it's often served in the summer.

I know, I know - if you've never had gazpacho before, that description probably doesn't sound too appetizing. Cold tomato soup sounded like a pretty bad idea to this V-8 hater, too. However, it's one of those dishes that you can easily fall in love with at first bite.

I promise.

Recipe: Gazpacho
(borrowed from foodnetwork.com)

1 hothouse cucumber, halved & seeded, but not peeled
2 red bell peppers, cored & seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 c. tomato juice
1/4 c. white wine vinegar
1/4 c. extra-virgin olive oil
1/2 Tbsp. kosher salt
1 tsp. freshly ground black pepper

1.) Roughly chop cucumbers, bell peppers, tomatoes, & red onions into 1-in. cubes.
2.) Put each vegetable separately into a food processor fitted with a steel blade, & pulse until roughly chopped. Do NOT over-process!
3.) After processing each vegetable, combine them all in a large bowl. Then add the garlic, tomato juice, vinegar, olive oil, salt, and black pepper.
4.) Mix well & chill thoroughly before serving.

Yield: 6 (or more!) servings

Note: I added sliced scallions and diced up avocado to the soup as a tasty garnish, and, frankly, I don't think the gazpacho would be complete without it. Some finely minced jalapenos or Sriracha sauce would make a great addition as well...

Smoothies 101

This post is lovingly dedicated to my dad, who hasn't stopped asking me smoothie-related questions for approximately 6 months. Dad, if the recipe isn't provided here/your query isn't answered in this post... well then, God love ya!

It's that time of year again: the sun is starting to shine and the heat is picking up a bit (every few days, anyway!), which means that cool, fruit- and veggie-filled smoothies are cropping up almost everywhere.

So, what's a thirsty guy/girl to do? Should you succumb to the temptation of Jamba Juice, or even Dunkin' Donuts? Should you give that old 7-11 gas station "smoothie" a try? Should you buy one of those instant-smoothie mixes from your local grocery store? Or, should you take a chance and try making a scrumptious, healthy drink all by yourself?

No surprise here - I prefer the latter option.

As such, I'd like to encourage you to make a smoothie (or two, or three) of your own. And, since I'm generally not one to suggest something without at least throwing my own two cents in, following are some tips that will help you (whether you're a smoothie novice or a bit of an expert) hone - or at least vary - your craft.

Now, here's to a Jamba-Dunkin'-gas station-instant mix-FREE summer!


Fruits/Fruit Juices:

Almost all types of fruit work well in smoothies. Strawberries, blueberries, and raspberries are fairly common - but still delicious - ingredient choices, for example, while fruits like pineapple, cranberries, and kiwis are typically more unique additions to smoothies. Here, the good news is that both fresh and frozen fruit work equally well. (However, I tend to use frozen fruit almost exclusively because it keeps smoothies cold without requiring the addition of ice or the time-investment of freezing fresh fruit.)

The most important thing to remember (re: frozen fruit/juices) is that you should always use the kind with no sugar or syrup added. Incorporating fruit with added sugar into your smoothie will practically sabotage all of your healthy intentions. Plus, fruit that's saturated in something other than its own juices adds empty calories to your beverage and often includes high-fructose corn syrup (yuck!). So, please be aware of your ingredients.

In addition, it's best to use organic fruit/juices when possible, especially if your fruit of choice is on the EWG's "Dirty Dozen" list. However, don't skip smoothies all together if organics are too cost-prohibitive/you don't have access to them. Organic is ideal, but not strictly necessary!

Pictured: Red Pomegranate Smoothie; recipe follows

Vegetables:

Just as when it comes to fruits, almost all vegetables taste great in smoothies. Spinach, lettuce, kale, and other leafy greens are popular veggie additions, not only due to their amazing health benefits, but also because they can easily be added to fruit-based smoothies. Of course, vegetables like carrots and celery can also be used, but they typically have to be put through a juicer (or Vita-Mix) first. Thus, since blenders are more commonly owned than juicers, the only veggies discussed for the remainder of this post will be easy-to-blend greens.

Two main points come to mind with regard to greens. First, while some people like the taste of veggies in their smoothies right away, for others, they can be a bit of an acquired taste. This is likely because we generally expect smoothies to be sweet (due to their typically fruity base), and because most people simply aren't used to drinking their greens - admittedly, it can be a bit daunting/scary at first.

As a result, it's best to add greens to your smoothies gradually, starting with just a small handful. After experimenting a few times, you'll find the right fruit-to-greens ratio, and may even decide to increase the amount of greens as you become more familiar with their taste.

Second, thoroughly cleaning your greens is essential. Kale and other leafy vegetables tend to harbor a lot of dirt and grit, so washing them with cold water several times is the best way to go. Simply fill a large bowl with water, float your greens at the top, and agitate them lightly with your hands so that the dirt will shake off and sink to the bottom. Allow the greens to settle before lifting them out; then pour out the water and go through the whole process again.

Repeat this until the water is clean (I like to save the water for my plants), and then remove the stems and blend the greens with liquid - water, non-dairy milk, etc. - before adding your fruit to the smoothie. Alternatively, it's fine to add the greens in with the rest of your ingredients and blend them all up at the same time. However, blending just the greens first helps prevent large, stray pieces of them from winding up in your otherwise smooth drink.

Pictured: Kale Mango Smoothie (L); Kale Mango-Pineapple Smoothie (R)

Non-Fruit/Veggie Ingredients:

Non-fruit/veggie ingredients are great for added flavor and for thickening/thinning purposes. They can also add complexity to an otherwise plain-tasting smoothie. Of course, protein, calcium, and other nutritional benefits are also increased when non-fruit ingredients are added to your recipe.

• Non-dairy milks: soy; almond; rice; hemp; coconut (aka: "liquid base," use 1/2 to 1 c. per serving)
  
• Nut-butters: peanut; almond; cashew; tahini (1 Tbsp. is a good place to start)
  
• Other options: tofu; oats; soy yogurt (add as much/as little as you like)

Pictured: Raspberry Lover's Smoothie (L);
Peanut Butter Delight Smoothie (R)

Nutritional Add-Ons:

This category contains a few nutritional power-houses that I like to refer to as "nutritional add-ons" (for obvious reasons). Clearly, these ingredients are purely optional, but they do add even more health benefits to your already healthy smoothie! If you aren't familiar with the taste of these ingredients, begin by adding 1 tsp. per smoothie serving, working your way up from there.

• Ground Flax Seeds/Flax Oil = great sources of Omega-3 essential fatty acids
• Psyllium Husks/Wheat Germ = excellent sources of fiber
• Soy Protein Powder = extra source of vegan protein
• Lecithin Granules = great source of choline, for liver, heart, and brain health
  

Flavor Additions:

Sometimes your smoothie might need a little bit of extra oomph, which can be provided in either calorie-filled or calorie-free form. Extracts pack a lot of flavor in a small amount, while spices are full of beneficial antioxidant properties. Even sweeteners can be healthy in moderation - the closer to they are to their natural state, the better they are for you.

• Extracts: vanilla; almond; mint (start with a "splash")
  
• Spices: cinnamon; nutmeg; ginger (begin with a pinch or two)
  
• Sweeteners: agave nectar; maple syrup; molasses (1 tsp. is usually enough)
  
• Other options: cocoa powder; instant coffee; tea (varies, to taste)

Pictured: Peach Pie Smoothie; recipe follows

Hints for Making the Best Smoothies:

Although it's pretty tough to create a truly horrible smoothie, rumor has it that most people's blenders have seen at least one. Accordingly, it's helpful to have a go-to, basic guide to rely upon, especially when you're just getting started.

Thus, here's my simple (almost) fool-proof smoothie formula:

In a blender, combine 1/2 to 1 c. liquid base* + 1 c. frozen fruit + 1/2 to 1 whole banana + 1 tsp. nutritional add-ins (optional), and blend until smooth.

(*Liquid base refers to non-dairy milk, water, tea, or fruit/vegetable juices.)

So, for example, you might blend together: 1 c. chocolate soymilk; 1 c. frozen strawberries; 1 banana; and 1 tsp. of soy protein powder. Or: 1 c. vanilla almond milk; 1/2 c. frozen cherries; 1/2 c. frozen blueberries; 1/2 a banana; and 1 tsp. ground flax seeds.

Not interested in experimenting right now? No problem! Following are a few tried and true smoothie recipes. Enjoy, and remember that smoothies taste best when served immediately after they're made...

Recipe: Blueberry Almond Smoothie (pictured directly above, and at beginning of post)
(printer-friendly version)

3/4 c. vanilla or plain soymilk
1/2 c. frozen blueberries
1/3 c. frozen strawberries
1 ripe banana
2 Tbsp. raw almond butter
2 tsp. ground flax seeds

1.) In a blender, combine all ingredients and blend until smooth.

Recipe: Red Pomegranate Smoothie (pictured above, within post)
(printer-friendly version)

1/2 c. pomegranate juice
1 c. frozen raspberries
1/2 c. frozen blueberries
1 ripe banana
1 Tbsp. molasses
1 Tbsp. lemon juice, freshly squeezed

1.) In a blender, combine all ingredients and blend until smooth.

Recipe: Peach Pie Smoothie (pictured above, within post)
(printer-friendly version)

1/2 c. vanilla soymilk
1/2 c. peach soy yogurt
1 c. frozen peaches
1-2 tsp. agave nectar
1/4 tsp. vanilla extract
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger

1.) In a blender, combine all ingredients and blend until smooth.

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Just gotta have one more recipe?
Yea, I don't blame ya...

• Fruit Blast Smoothie

Cheese-Less Flatbread Pizzas: They're Re-Vegan-Diculous!

So, here's the deal: I was never a big "cheese lover" when it came to pizza (even before becoming vegan). I always hated how the melted cheese got super-stringy, like an obnoxiously long strand of gum or something.

Basically (in my book) too much cheese = too much chewing + too many distractions, which does not make for an enjoyable pizza-eating experience.

That's why I always found it kinda crazy when people would go ballistic about vegans eating cheese-less pizza. ("No cheese, what's the point?" "You're ruining that pizza, ya know!")

Then I realized that all of this disdain had nothing to do with cheese-less pizza generally, but everything to do with BAD cheese-less pizza (and just the idea of cheese-less pizza for some) specifically. I will admit it, eating 2 or 3 terrible cheese-less pizzas will have even a stringy-cheese-hating girl like me reaching for the faux-cheese. Stat!

However, I'm here to tell you that it doesn't have to be that way. You don't have to permanently give up your faux-cheese, or even become vegan, but I implore you to give homemade cheese-less pizza a try!

I'll even show you how in - you guessed it - this very post...

This pizza pictured above is one of my favorites: Potato + Rosemary. It's simple to prepare, and it'll make your belly happy in the special way that only carbs, plus more carbs, can!

To make it, start by lightly brushing your flatbread with some olive oil. (I bought my flatbread at Target - of all places - but you could just as easily make your own.) Top it with a few thinly sliced Yukon Gold potatoes (you should microwave them first so they're baked before the pizza goes into the oven). Brush the potatoes lightly with olive oil, then sprinkle them with fresh ground black pepper and Kosher salt. Top everything off with some dried rosemary (roll it in your hands to release the flavor, and use as much/little as you like). Finally, add a few cloves of crushed garlic to your pizza before cooking it. Bake for approx. 10 mins in a 400 degree oven.

the pizzas before and after baking

The pizzas pictured, above, are named The Super Veggie, and Tommy Basil, respectively. The Tommy Basil springs forth from my love of balsamic vinegar, which pairs perfectly with tomatoes, while The Super Veggie has obvious origins.

To prepare the Tommy Basil, brush your flatbread with olive oil, and top it with several thinly sliced tomatoes. Next, liberally sprinkle the entire pizza with Kosher salt and fresh ground black pepper. Then, drizzle a few teaspoons of good-quality balsamic vinegar over the tomatoes. Finally, stack several leaves of fresh basil on top of one another and cut them into a chiffonade, reserving them until the pizza has cooked. Bake at 400 degrees for approx. 10 mins, remembering to scatter the basil on top when it's done.

To make The Super Veggie, begin by spreading a tomato-based sauce (I used leftover arrabiata sauce) over your flatbread, leaving a bit of space along the edges to create a "crust." Next, top with a few sliced tomatoes, some thinly sliced red onion, and gobs of sliced green and black olives. Then, scatter a few handfuls of spinach (cut into a chiffonade) on top. Finally, press a few cloves of garlic over the whole thing, taking care to spread it evenly over the entire pizza. Bake in a 400 degree oven for approx. 10 mins.


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Hungry for more pizza? Well, who isn't?! Follow the links, below:

• Vegan Tostada Pizza
• Zucchini + Tomato Pizza
• Olive Lover's Pizza
  
• Holy Michael Phelps, It's Been a Long Time! (see: Potato + Rosemary & Arugula Pizza)

Vegan Goddess: Colleen Patrick-Goudreau!

I know, I know, it's somewhat unseemly to gush about a person who you don't even know, but I just can't help it...

Colleen Patrick-Goudreau is a genius!

(If you don't know who she is by now, stop reading this second and go take a listen to one of her fantastic Food for Thought podcast episodes. Go ahead, I'll wait...)

Alright, now that you're back, I'd like to tell you about Colleen's newest cookbook, The Vegan Table. I've been drooling over it on Amazon for several months, and it finally arrived in my mailbox - in all of its glory - just under a week ago.

It's packed with stunning food photography, creative recipes, and gobs of helpful food facts/tips. Plus, it's the most comprehensive vegan cookbook I've ever encountered - not to mention the fact that it obligated me to plow through an entire pack of Post-It tabs just so I could mark all of the "good-sounding" recipes!

So far, I've made two dishes from The Vegan Table (the Spicy Black Bean Burgers, and this post's featured recipe, the Flourless Chocolate Tart), both with great success. However, I plan to make at least FIVE more recipes from the cookbook this week!

Yep, it's safe to say, I'm obsessed.

Anyway, instead of re-reviewing the cookbook here, I've decided to keep this short and let you click here if you're interested in reading my Amazon review of it.

Now, let's let this tart speak for itself, shall we?