Vegan On Vacation: Maui, Hawaii...

Ah - I’ve been meaning to post this since I got back from vacation at the end of October. However upon arriving home I hadn’t anticipated the whirlwind of activity that would surround me, and so I regrettably neglected writing this post. It’s here now though, and I hope you find it beneficial!

People often wonder how it is to be vegan in another city, state, or country. They want to know how easy or difficult it is and how it compares to where they live. Most often though I think vegans (especially new or untraveled vegans) worry that if they travel outside their immediate area, they will starve. I too am no stranger to this kind of thinking, especially when I’m going to a small town, a small country, or a small Island. The worry is always there - Will I have enough to eat? And how convenient will it be?

Now, having traveled around a little bit I see there is more then just one factor when it comes to the question "How easy is it to be Vegan there?" How easy it is to be vegan in any particular place depends firstly on you. 1) Are you a picky eater or are you open minded? 2) Do you have access to a kitchen of some kind 3) Do you have access to a car or is there adequate transportation. 4) How prepared are you? Secondary factors of course will be the culture of the area to which you are visiting, and it’s remoteness. If you’re traveling to the smallest town on the farthest outskirts of the earth then you may be S.O.L, for the rest of us however I think it can be pretty easy with just a little planning and forethought.

The single most important thing you can do is plan ahead. I can not stress this enough. I’ve taken two holidays in the time that I’ve been vegan and I’ve thoroughly researched food options for both, because of my diligences I never went hungry. Buy or borrow a travel guide, it doesn’t even matter if it’s a year or two out of date. The basic layout of a city doesn’t change. People scoff at travel books but I find them to be invaluable resources. Not only for the maps but also for the tidbits of information you might find within them. So many times I’ve come across interesting bits of information on cool places to check out that I never would have heard of otherwise, and well written guides are always good at giving you the skinny on when the best and worst times to go to restaurants, clubs, attractions, and parks etc... are. Use the maps within your travel guide to get to know your destination city. Memorize the streets, know it like your own backyard or like the back of your hand. Not only does this make getting around faster and easier, it also makes planning activities more accurate and helps keep you on track. I always like to take the first day of my vacation to travel around the city on foot, take in the area, and get a feel for it. Usually by the second day my husband and I are pro navigators and blend in like locals. It’s also important to know about your destination cities transportation. If you plan on renting a car this is much less important, but if you are not renting a car you need to figure out bus/train/trolley routes and schedules and have them memorized. Find out where the grocery stores are, and who selling the best products for the best prices. Being as familiar as possible with your intended destination will ensure that your belly stays full.

Log onto Happycow.net. They are an invaluable resource. For those of you unfamiliar with Happy Cow they list most if not all of the vegetarian/vegan restaurants in every major city in every country in the world. Make Happy Cow your best friend! They also list health food stores, natural groceries, and farmers markets when applicable. Keep your eye on travel blogs, and inquire in online travel and vegan communities, a lot of times other savvy vegan travelers will find discovered great vegan food options in places Happy cow hasn’t yet listed.

Another really important thing is to stay positive. Never go to a new place expecting to find nothing because that’s exactly what you’ll find. Keep a positive mind and an open heart and you’ll be amazed at what amazing vegan eats appear to you. These are the basics, and they’ve worked pretty well for me so far.
My latest vacation was to Maui, Hawaii for a sort of family reunion. My mom, step-dad, step-brother, brother and his girlfriend met up with us for two weeks of fun in the sun. I love Maui, and have been several times before but never as a vegan, this was my husbands first time on the Island, which was exciting! Of course I was worried before we left, traveling to small tropical islands are always a concern as the local diet is usually heavily supplemented with fish and other ocean dwelling creatures. In Hawaii chicken and pork are also quite popular, so I wasn’t really sure how vegan-friendly restaurants would be. We stayed in a condo for our two week vacation, that had a full kitchen, I knew this before hand and so was prepared to cook our meals at the condo and eat in rather then eat out. However again I worried not only about how vegan friendly the grocery stores would be, but how health friendly. From afar Hawaii has never stuck me as being an overly health-conscious place and so I simply didn’t know if I’d be able to find things like organic peanut butter, stevia, agave, non-dairy milk, cliff bars and so on in your average grocery.

Turns out all of my worry was for naught because Maui is surprisingly a very Vegan friendly place that is becoming more and more health conscience. First lets start with the grocery stores. Even the local grocery stores were vastly stocked with vegan and healthy items. We did most of our non-health-food-store shopping at Food Land, and Times (the latter being more expensive by the way) and there we were able to find a plethora of non-dairy milks. Everything from soy, to almond, to rice, to coconut, and hemp. All of which gave us a selection of at least two or more brands. The local stores sold tofu, and many of Amy’s frozen food products. They sold all the vegan snack bars like cliff, Lara Bar, Luna Bar, and Odwalla. They had vegan mayo, organic ketchup, stevia, agave. They had all our favorite drinks like Zico coconut water, Alo, and various brands of Acai juice. They had ‘healthy’ chips like sweet potato and root vegetable. They also sold tofu, they even sold a small selection of meatless meat products in the frozen section. Food Land even had Gardein and a selection of non-dairy ice cream and ice cream bars, and the list goes on.

As far as Health Food Stores go there were more of them around then I expected. In Kihei, the city in which we were staying (this is a great city to stay in by the way particularly if you have a car because it’s very low-key and it’s also very centralized. From here you can get to most other destinations in a fairly reasonable time frame.) There is a natural foods store called Hawaiian Moons (2411 S. Kihei Road) Open daily from 8am -9pm. They have all the same things I’ve mentioned above plus more. They even had Daiya!! And Tempeh Bacon! They also have a good selection of Gluten-Free items, vitamins/supplements, bulk items, fresh produce and a vegetarian friendly hot/salad bar.

In Lahaina there is an all vegetarian natural food and grocery store. I never actually had to go here but if you’re in the area looking for something it sounds like a pretty cool place to shop or stop for a bite at the hot bar. 3636 Lower Honoapiilani Road. They’re open daily 7am-7pm and all their food is either lacto-vegetarian (no eggs) or vegan.

In Kahului there is an absolutely fantastic all vegetarian natural food and grocery called Down to Earth Café. They have a hot/bar, a salad bar and a deli and their food is delicious! Located at 305 Dairy Road, we stopped in here a couple of times. Once for lunch after hiking around on Haleakala crater all morning. Again their vegetarian items are lact-veg but they also have many vegan items. Their sandwiches are delicious, and you absolutely have to try their Spirulina bar! Oh my goddess to die for! They’re open Mon-Sat 7am-9pm and Sunday from 8am-8pm. I can’t tell you how amazing it is to shop in a grocery store where you don’t have to worry about seeing animal flesh and by-products everywhere. Fantastic place!

Kahului also has a Whole Foods Market at 70 Kaahumanu Ave, but unless you’re desperate I really recommend hitting up Down to Earth instead or one of Maui’s other natural food stores. Not only is it nice to support the local business, but often times they’re selling the exact same products for the same price or less.

In Paia there’s a great place called Mana Foods. At 49 Baldwin Ave, it’s open Mon-Sun 8:30am to 8:30pm, has it’s own parking lot and reminded me of a downscaled Whole Foods with a better selection. I liked this store a lot and the staff were super friendly. They also have a hot bar/salad bar, and deli and have many vegan and gluten-free options. I just really loved the feel of this store, and couldn’t get over how awesome it was. We went here several times

In addition to these grocery stores there are a lot of farmers market’s and roadside fruit and vegetable stands. They’re great places to pick up cheap good quality produce, and a nice way to support local business and agriculture. So there really is an endless array of options when you combine the conventional grocery stores and the health food and natural grocery stores.

Still maybe you find yourself saying, "What if I don’t have access to a kitchen, or want to go out to eat?" Have no fear because there are plenty of great vegan friendly restaurants too!

In Kihei there is Joy’s Place which is excellent. It’s a very small mostly take-out place at 1993 S Kihei Road. They are almost exclusively vegetarian with only one turkey and one tuna dish. They are also vegan friendly and have many raw options as well. There mushroom soup was good as was their acai bowl. Unfortunately I only got the chance to eat here once, I would have loved to go more often. Such a nice little place with really friendly staff. Then there is Monsoon India at 760 S Kihei Road, again not exclusively veg but serving many vegetarian options. At least half of their vegetarian dishes are vegan. I had the aloo gobi which was excellent, my husband had an eggplant dish which was also very good. Try they potato pakora and the samosa, great basmati rice, naan and chutney. We absolutely loved the atmosphere of this place. It was very peaceful which nice mellow music and a great view. At night they light big tiki torches outside which give the place even more ambiance. Really wonderful place with friendly staff. Ono Gelato on S. Kihei Road. (Scroll down and see my description of it in the Paia section)

In Lahaina there our hands down favorite place was Choice Health Bar. At 1087 Limahana Pl, 1A. They are an awesome wellness lounge that offers all vegan mostly raw food. They specialize in supeerfood smoothies, acai bowls, kale salads, soups, raw entrees and desserts. They also sell life-enhancing products and supplements. They have Wi-fi and outdoor seating and are open Mon-Sat 7am-5pm. HappyCow says they’re open until 3pm, but the last Saturday we were there they said they were open till 5 daily except Sundays. So best to go early and just double check. I highly recommend the acai bowls for breakfast. Best breakfast I’d had in a long time! So delicious. I got the sunrise bowl and it was phenomenal. Also their Insane Maca-chino was ridiculously delicious also their kale salad with lavender dressing, their almond rice pilaf, and their rosemary potato soup were all to die for. Seriously everything I ate here was mind-blowing good and I felt so amazing afterwards. The staff are also super friendly, knowledgeable, and really helpful. This restaurant is a must if you’re in Lahaina!

Also in Lahaina is the Farmer’s Deli Café which I really wanted to go to but didn’t have the time for. Open Mon-Sun 7am-7pm they’re a vegetarian deli at the front of the farmers market at 3636 Lower Honoapiilani ave. They have a hot bar/soup bar, a juice bar salad bar and main entrees. Though vegetarian they do have vegan items some may be labeled otherwise ask, and they are lacto-veg meaning no eggs. A cool fact is that after 6pm the hot bar/soup bar is 50% off! There is also Thai Chef which is a very small Thai place not exclusively veg but with a large vegetarian menu of 22 items. It’s a very small place that’s mostly take-out but there is some seating at 878 Front Street. It’s a little tricky to find, as it’s actually behind front street, so if you have trouble ask a local or another shop owner in the area. Very tasty food I recommend the garlic lovers veggies, the green papaya salad and the spring rolls. So good! There’s also the Penne Pasta Café which I didn’t get to go to but apparently they’re very veg friendly and knowledgeable at 180 Dickenson Street. They supposedly even have gluten-free pasta and lactose/dairy free cheese, so if you’re in the mood for pasta it might not be a bad place to check out. Then there is the Chinese Hawaiian take-out place called Honokowai Okazuya which is vegetarian friendly with a section of the menu listed as "Island Vegetarian" Never got the chance to go but they sound like they have some really good stuff. Check them out at 3600-D Honoapiilani Road. Ono Gelato on Front Street also.

In Paia there is a fantastic all vegan Vietnamese restaurant called Fresh Mint. They’re located at 115 Baldwin Ave just a few blocks up from Mana Foods. They serve authentic Vietnamese fare and have an extensive several page menu. They have some of the best ‘mock meats’ I’ve ever had including vegan soy fish filet. I had the ‘spare ribs’ which were mind blowing and we ordered spring rolls and a few other things. This is THE place to go when you’re hungry in Paia, except they’re only open for dinner. 5pm-9pm. Happycow says they’re open for Lunch on Tuesday through Sunday but we were there on a Wednesday around 3 and they were closed, so I don’t know. The sign said 5pm-9pm. They are worth the wait though, and I didn’t mind walking around beautiful Paia for a little while. Also in Paia there is Flatbread Pizza which is at 89 Hana Highway. They’re not vegetarian but they do have one vegan pizza crust option and there is the flexibility to create your own pizza by choosing whatever toppings you like. I got a pizza with roasted garlic, roasted red peppers, caramelized onions, olives, tomatoes, and pineapple and it was fantastic! Another great place in Paia as well as in Lahaina and Kihei is Ono Gelato. At 115D Hana Highway just a few blocks from Flatbread Pizza. Half of their case is dairy-free sorbet. Try the Almond Joy, the Passion fruit, the Guava, the Thai Coconut Lime and the pineapple. We must have went to each one of their locations at least twice, they are that good!

In Wailuku there is Saeng’s Thai Cuisine at 2119 Vineyard Street, while not exclusively vegan they do have a 14 item vegetarian menu upon which all the items are supposedly vegan. Many of the non-vegan dishes can also be made to order that way such as the Pad Thai or Fried Rice. Open Monday-Friday 11:00-2:30 and Monday to Sunday 5-9:30. There is also Saigon café at 1792 Lower Main Street, which is a Vietnamese restaurant again not exclusively vegetarian but they do boast a 14 item vegetarian menu. However there Is no visible signage to mark this place to best to consult a local. Unfortunately I personally didn’t have the opportunity to eat at either one of these places even though I was in Wailuku one day, I would have really liked to try out Saigon Cafe.

In Kahului in addition to Down to Earth there is also a place called Alive and Well Deli and Juice Bar which is veg-friendly. Located at 340 Hana Highway. I would have liked to go here but didn’t have the time. They have a hot/salad bar and do fresh fruit smoothies as well as sandwiches, wraps, and other main entrees, and desserts. All very good from what I hear.

In Hana there is supposedly Café Romantica located on Hana Highway Mile marker 35. This is a bit hard to find so you have to ask around. I really wanted to eat here but didn’t get the chance because when we arrived they were closed. A lady selling fruit near by said she hadn’t seen them open in a while though there was a sign on the door saying they’d be open for dinner. Hence the supposedly. If you’re going to Hana drive by and check it out for sure hopefully you’ll get lucky and they’ll be open, but don’t bank on it. It’s best If you bring some snacks and food along with you because there isn’t much once you get into Hana, vegan or otherwise. Although we did see a Thai restaurant and ethnic restaurants usually have vegetarian/vegan food.

Lastly there is Haiku. A very, very small place that you could drive right through and not even know it, yet they have two vegan friendly restaurants! Very cool peaceful little area. At 810 Kokomo Road is Maui Kombucha which is all organic, vegan and raw. They specialize in Kombucha hence the name and it’s really good. Try the pineapple or the blue ginger though it apparently changes constantly. Try their raw cheesecake and wraps, very tasty. Also their Mayan Almond coffee (I think it’s called) was very good. Though they are a bit hard to find so it’s best to call ahead or ask a local. Veg-Out also at 810 Kokomo Road (this is a complex of buildings apparently part of the town center) is a very small, totally delicious café. Try their falafel burger or their pizza! This café caters mostly to locals and once you get to Haiku you’ll see it would be a miracle for a tourist to find it at all, but if you’re in the area and need some food this place is definitely worth a stop.

Now - having said all of that there are a few other things I’d like to add, and this is as true for Maui as it is for anywhere else. Just because I haven’t mentioned a particular restaurant here, or you can’t find it on Happy Cow doesn’t mean it isn’t vegan friendly. Many restaurants have their menu’s posted outside and as I was walking around various towns I’d often stop to peruse them. Many places in Maui serve at least one or two vegetarian options. Veggie burgers for example, build your own pizza, salads, sandwiches, pasta dishes etc. Even the Hard Rock Café has a veggie burger and Bruschetta (just get the Bruschetta without the cheese and you’re all good) Secondly any ethnic restaurant is usually a good bet for vegetarian fare. You can always find something in an Asian, Indian, Middle Eastern or Hispanic restaurant so take a look. There are also a lot of juice and smoothie places that use fresh fruit, most of these places are vegan by default or have vegan items by default. In fact one day we were walking down South Kihei road and discovered a little general store boasting vegan smoothies and baked goods. Great little place, wish I would remember the name of it.

Next - as much as I prefer public transportation to driving while on vacation renting a car in Maui is an absolute necessity. Taxi’s are expensive, roads are bad, bus routes are inadequate and the buses when they run at all run on what’s known as "Island Time" meaning they come when they come regardless of what the schedule you’re holding says, and sometimes they never show up. For all intents and purposes public transit may as well be non-existent in Maui, so do yourself a favor and rent a car.

Other then that travel safe, have a good time, be open hearted and open minded and keep your eyes open. If you look for abundance you will be blessed with it!

http://www.happycow.net/

Garlic ‘Honey’ Soy Glazed Brussels Sprouts...

You know that garlic honey soy chicken Chinese restaurants always have? Well over the past couple of days I’ve been craving that sauce. That delicious garlicky, salty sweet combination was always so mouth watering. I always loved the thick and almost gooey texture of that sauce, and so to satiate my craving I decided to try and recreate it at home.

I definitely had an idea in mind for how I should make the sauce, but the problem quickly became what to cook in the sauce? Obviously I wouldn’t be using chicken, and I had no tofu, seitan or tempeh on hand yet I wanted something with a firm and ‘meaty’ texture. I considered using mushrooms, I have roughly 2 pounds of portobello mushrooms and nearly that many cremini mushrooms in my fridge but my original intention for those was a creamy wild rice and mushroom soup. The only other firm and chewy textured vegetable I had was brussels sprouts and since I’m always trying to find new and creative ways of cooking them in the hopes my husband will finally come around to their delicious flavor I decided they would be a perfect experiment.
I wasn’t quite sure what to expect when I started out. Wasn’t sure if the glaze would thicken like I’d hoped or If it would remain watery. Wasn’t sure if the agave would be able to comparably mimic the taste of honey in this recipe or if the soy would be too much. More worrisome though was the question of would my husband like them? And would he even bother to give them a chance. Generally he won’t even eat one sprout, which is something I’m working hard to change.

As the sprouts cooked the smell that wafted through my kitchen was heavenly. A rich sweet aroma filled my nostrils underlined by only a hint of the brussels natural earthiness. I started to get excited, and my worry gradually slipped away. When I finally pulled the sprouts from the oven for the final time and peered into the dish I was ecstatic to find the sauce had thickened up like I’d hoped. I tend to have a problem with getting sauces to thicken the way I want them to, but not this time. I let them rest on the stove for 10 minutes to cool, then took my first bite. Amazing! The flavor of the sauce was exactly what I remembered from back in my bad Chinese restaurant days, and it significantly reduced the bitterness of the brussels. Something I knew my husband would appreciate.

Since they smelled so good he was willing to try one, and he surprised me by actually liking it! He thought the sauce was incredible, and his only comment was that he would have preferred it if I’d halved the sprouts rather then leave them whole. So you may want to try that if you’re a brussels sprouts skeptic or if you plan on cooking these for one. I loved them whole but whichever way you choose to slice them you definitely have to try them!

Garlic ‘Honey’ Soy Glazed Brussels Sprouts

1 ½ - 2lb Brussels Sprouts (left whole or halved to suit your preference)
4 Tbsp Soy Sauce (or to taste)
4 Tbsp Agave Nectar (or to taste)
1 Tbsp Cornstarch
4-8 Cloves Minced Garlic (depending on how strong you want the garlic flavor to be)
1 Tbsp Grated Ginger
1/4-1/2 tsp Red Pepper Flakes (depending on how much heat you want)
1-2 Tbsp Water to dilute if needed
Black Pepper to taste

- Preheat oven to 350.

- Wash and trim your Brussels Sprouts. Place them in a baking dish and set aside.

- In a bowl combine the minced garlic, grated ginger soy sauce and agave. Whisk until combined.

- Taste for flavor and add in water if you find the soy flavor to overpowering. Add in the cornstarch and whisk until completely dissolved.

- Add in red pepper flakes and black pepper. Taste and adjust flavor ad needed.

- Add your finished marinade into the baking dish with the Brussels sprouts and toss well making sure each sprout is covered in sauce. Cover your baking dish with aluminum foil and roast for 20 minutes.

- After 20 minutes increase your oven temperature to 425, stir the Brussels sprouts making sure to coat them in the sauce and place back into the over covered. Roast for 10 minutes.

- After 10 minutes, remove Sprouts, stir one more time, and place back in the oven uncovered to roast for an additional 10-12 minutes until sauce has thickened considerably and Brussels are fork tender.

- Enjoy as part of a holiday feast or alongside a simple week night meal.

Chole Chaat...

Well, I’ve been eating lunch at the hot bar quite a bit recently, and as you may recall the last time I was frequenting the salad/hot bar I discovered the awesomeness that is Tomato Bhaji and Kale. This time around I’ve discovered something just as awesome Chole Chaat, which is another Indian dish.

Generally speaking I don’t like to buy lunch during my work day. I prefer to bring lunch from home and save myself the money. Also this way I can ensure that I’m definitely getting a lunch that’s nutritious rather then just convenient. However because of the crazy business of the holiday season I’ve found myself over the past few weeks with less and less time (not to mention energy) to prepare lunch meals in advance. Thankfully I discovered Chole Chaat, which has been a true lifesaver. Not only is it mind-blowingly delicious it’s also low calorie, and absolutely packed with protein and fiber which is perfect for getting you through those long hard days.

When I saw it initially on my first circle around the hot bar I was less then impressed. It just didn’t look all that appetizing to me to see a bunch of chickpeas floating around in a thick yellow-red sauce. However upon circling around a second time I realized there really wasn’t anything at all that I found to appetizing and so I gave the Chaat a skeptical second look. I read the ingredients on the tag and discovered they were all things that I liked, so with my belly grumbling with hunger and a total lack of something more visually appealing I decided to bite the bullet and plop a few spoonfuls into my bowl.

How amazed was I when I took that first bite? Wow - there are not words to describe it. The dish was absolutely phenomenal. It had a nice heat, not too spicy, a little bit of sweet, a hint of curry, and just an all around grand robust flavor. I gobbled it up and wanted more. I have since got this dish from the hot bar six times, and after about the fifth I decided it was time I write down the ingredients and re-create the dish myself. It’s a good thing I took that initiative by the way, because the food at the hot bar is always in rotation meaning the same thing is rarely there for long periods of time, and this week I happened to see that Chole Chaat was absent from the hot bar. No matter though, armed with my handy-dandy hand scrawled list I decided to embark on re-creating this tastebud tantalizing dish Friday afternoon. The only problem was what quantities should I use?

Now, I did a quick Google search for Chole Chaat, and several recipes popped up. However like with my Tomato Bhaji debacle none of them entirely matched the ingredient list I had in my hand. Many of the online recipes included ingredients not on my list, and most of those same recipes were minus one or two of the ingredients I copied down. Like with the Bahji what made it worse is I couldn’t seem to find any two online recipes that agreed on how to make Chaat. Everything varied recipe to recipe from the actual ingredients to the quantities. Again I checked my Indian cookbook, and while there were several Chaat recipes, one even labeled Chole it again differed from my list, and all of the online recipes I’d found.

While I initially found this a bit frustrating, after a few moments meditation on the matter I decided this just gave me more room to be creative. I jotted down a few notes from the online recipes, took my scribbled on sheet of paper into the kitchen and set to work. The following is what I came up with and it was instantly satisfying, gratifying and amazing. It may have more ingredients then the hot bar version, and it may not taste 100% comparable - though I think it’s at least 90% accurate to what I’d eaten - but it is phenomenal. This is easily my new favorite thing to eat, and as strange as it may sound it’s the perfect thing to eat for breakfast before heading in for a long day at work.

I know that sounds crazy, but trust me. It’s actually quite common for people particularly in Mexico, Central America and South America to eat a form of rice and beans with tortilla for breakfast and I really think they’re on to something. When the first meal of your day is one loaded with fiber and protein it keeps you much fuller, for far longer. It seems like when I’m at work I tend to get hungry at least 2 hours after arriving, regardless of what I ate before leaving the house. Not so with this dish. Chole Chaat combined with a helping of brown rice kept me full for a good five to six hours at work, and when I was hungry a simple non-dairy yogurt, a banana and a cup of tea were enough to keep me satiated till I got home. So not only is this my new favorite dish, it’s also my new favorite before work staple. In fact I love it so much I plan on making a big pot of it to have throughout the week.

Now before we get started I have a note about this recipe. It can be made two ways depending on whether you want a chunky sauce or a smooth sauce. I personally prefer a smooth sauce with this recipe because it makes it more uniform, but if you’d prefer a chunky sauce omit the step that blends the sauce.

Chole Chaat

45-60oz canned chickpeas
2 Tbsp Olive Oil
1 Yellow Onion Grated
2 tsp Ground Coriander
2-3 tsp Ground Cumin
1/4 tsp Ground Turmeric
2-3 tsp Gram Masala
1 Tbsp Grated Ginger
4 Garlic Cloves Minced
3/4 tsp Sea Salt
*1-2 tsp Amchoor Powder (Optional but highly suggested)
1 tsp Paprika
1 tsp Red Pepper Flakes
1 Tbsp Sugar (optional)
2 ½ C Diced fresh tomatoes.
14oz Water
Cilantro to garnish

- Heat oil in medium sized pot on medium-high heat. Add in the minced garlic, grated ginger and grated onion. Saute over medium heat until fragrant and softened, about 5 minutes.

*** Note - If you plan to blend the entire sauce it isn’t necessary to grate the onion you can chop it. However if you are not blending the sauce you will want to great the onion as it makes for a smoother sauce. You get all that great onion flavor without all the big overpowering chunks. This is a little trick I picked up from my ancient Greek Cookbooks and it works really well. ***

- Add in coriander, cumin, turmeric, gram masala and saute another 3-4 minutes until spices are well incorporated and fragrant.

- Add in diced tomatoes and salt. Cover and cook over medium heat for 10-15 minutes until tomatoes have broken down and a sauce has formed.

- Once tomatoes have broken down transfer the sauce to a high-speed blender along with 1 cup of chickpeas and 14oz of water. Blend on high until completely smooth, about 30-60 seconds.

*** Note - For the chunky version, do not transfer sauce to the blender. Only blend 1 cup of chickpeas with 14oz of water. Then pour that mixture into the pot of sauce ***

- Return the contents of the blender to the pot. Add the remaining chickpeas, paprika, red pepper flakes, sugar, and amchoor powder. Stir to incorporate then cover and bring to a boil.

*** Note - Whether you use 45oz of chickpeas or 60oz will again depend on how much sauce you want. If you want a good sauce to chickpea ratio then use 45oz, if you want it less saucy use 60oz. This calculation is for the smooth version though. For the chunky sauce I think 45oz will be sufficient and 60oz may be a bit of overkill.***

Sauce After Blending with 45oz Chickpeas

- Once boiling, stir again, then reduce heat and let simmer for 15-20 minutes until chickpeas are heated through, and sauce has thickened slightly. Taste for seasoning and adjust as needed.

- Serve over rice or my favorite kale, or even better rice and kale, and garnish with cilantro. Eat for breakfast, lunch or dinner and most importantly enjoy!

*** Note - Amchoor Powder is made from raw green mangoes that are sun dried and then ground into powder. Used in many curries, dals, chutneys, and vegetable dishes to impart a tangy, fruity flavor without also adding moisture. Amchoor can be found in Indian groceries, or gourmet spice shops. It is definitely worth finding. ***

*** Note - Sugar-free if you leave the sugar out. ***

Important Information About Allergy Concerns and Other Dietary Restrictions...

Food allergies and sensitivities seem to be more and more common these days. Over the last couple of years there has been an incredible rise in the number of gluten-free products available on the market. Not to mention many alternatives to soy-based milks, cheeses, sour creams and so on.

Though I myself, nor my husband have any known food allergies I do tend to shy away from consuming too much soy or gluten, and a lot of times opt for buying a soy or gluten free alternative when it’s available. For me this is just a personal preference, as I believe that allergy or not, too much soy (Specifically in the form of heavily processed foods) and gluten in the diet isn’t all that great for you.

Other people however are not so lucky to be able to indulge even occasionally in products containing soy or gluten. In fact several people have asked me over the past few months for soy and gluten-free recipe ideas, which in turn has got me thinking that it might be nice to label my recipes as such when applicable. Suffering from a food allergy is not only unfortunate but it can also be difficult considering so many processed foods contain one or more of the major offending allergens. It can be particularly stressful for people new to a gluten or soy-free diet, especially when you also through vegan into the mix, and so I want to make it as easy for people as possible. Instead of having to search through every single recipe yourself to find ones that apply to you, I’ve created four new tags for quick and easy access to recipes you can enjoy if you suffer from a food allergy or simply want to limit your consumption of allergens, as I do.

The Soy-Free label will contain recipes free of tofu, tempeh, miso, soy sauce, soy milk, edamame or any other soy-derived product. However some recipes may fall under this category if they include something like non-dairy sour cream or such as an optional ingredient. Simply leave that ingredient out and the recipe is soy-free. Though it’s worth keeping in mind that there are several new non-dairy alternatives to sour cream, and cheese that are both soy-free and gluten-free. Wayfare sour cream is one, Daiya Cheese is another. To make any recipe that calls for miso Soy-Free simply replace soy based miso with chickpea or barley miso. To make any recipe that calls for soy sauce or tamari soy free simply replace soy sauce or tamari with coconut amino’s. this is a product similar to soy sauce though a little sweeter and lighter in flavor.As always be sure to check the labels on packaged products such as vegetable broth, crackers and so on to ensure that they do not contain any hidden soy.

The Gluten-Free label will contain recipes free of wheat, seitan or other gluten containing flours such as barley or rye. Though I can’t speak for ingredients that may contain small or trace amounts of gluten such as oats that aren’t labeled as gluten-free, so be sure to read labels to make sure. Recipes in this category may include soy sauce as an ingredient, so be sure to always use wheat-free/gluten-free tamari. It’s what I use all the time anyway, and it’s easy enough to come by these days, that you should be able to find it in your average grocery store. Again be sure to double check the labels on any other packaged ingredients to ensure that they are in fact gluten-free. Things like sauces, marinades, and mixes in particular.

The next two labels aren’t allergens but they are things that people these days are becoming more and more concerned about. I know a lot of people who are following a sugar-free, oil-free, or salt-free diet so I thought it was important to also include these tags under the labels section.

Recipes marked Oil-Free will be free of all added oil. Meaning olive, peanut, almond, coconut, sesame, soy, safflower, canola, sunflower, avocado, margarine, shortening, Earth Balance etc... Of course be sure to check the labels on pre-packaged or bottled items before using. Particularly sauces, and dressings which always seem to contain a good dose of oil.

Recipes marked Sugar-Free will be free of all added refined sugars such as white sugar, cane sugar, brown sugar, raw sugar etc... but may contain natural sweeteners such as stevia, barley malt syrup, molasses, brown rice syrup, and agave nectar. Again be sure to read the labels on any pre-packaged or bottled items before using.

As far as people who follow a Salt-Free diet are concerned, I’d like to say that whenever I cook from a cook book I always consider the books salt recommendation to be just that, a recommendation. Most of the time I put less then they say, and sometimes I leave it out altogether. All of my recipes can be made salt-free by simply not adding in the salt, so I didn’t bother to make a tag for this. Leaving the salt out isn’t going to hinder the recipe any especially if you’ve been living salt-free for a while. As far as vegetable broth and soy sauce are concerned in addition to buying gluten-free I also always buy reduced or low-sodium versions, so be sure to check labels.

With that in mind I’d also like to say that while I went through and properly tagged most of my recipes there are still quite a few untagged. Mainly because those recipes contain wheat pasta, bread or miso, but I’d like to remind you that even these recipes can be made gluten or soy free by simply using gluten-free pasta, gluten-free bread etc.. or chickpea miso, or a soy-free margarine or butter alternative. Many if not all of my recipes can be easily made soy or gluten-free with just a little creativity and product knowledge The same can be said for recipes containing oil and sugar. Many of them can easily be adapted to suit an oil or sugar free diet. For example instead of using oil to saute veggies use water or vegetable broth as I do sometimes. Rather then use sugar to sweeten a dish leave it out, or use stevia or another natural sweetener instead.

If you have any questions or concerns please feel free to ask me, and I’ll be more then happy to help or give you a product recommendation. Also if you know of a really good soy-free or gluten-free product that you haven’t seen me mention feel free to share it with me. I’m always interested in discovering new products!

Now a word about Nuts: Though nuts particularly peanuts are a major allergen for a lot of people I don’t have a tag specifically for nut-free recipes. My reason for this is because I rarely use peanuts in my cooking and when I do they are generally not the mainstay of a dish and so can easily be left out. Rather then peanut butter if you are okay with other nuts you can sub almond, cashew, walnut, or sunflower butter. Rather then use peanut oil use sesame or almond. When I do use nuts I tend to use cashews and pecans but again in most recipes they can easily be left out. I almost always leave nuts out of the recipes I cook from cook books because my husband just doesn’t like them, and recipes always work out well. I think except in the case of my stuffed mushroom recipes and a couple of dips this would certainly be true of any recipes I post here too.

I hope you find these new tags, helpful and informative. As always happy and healthy eating to you!

Product Review - Amande: Non-Dairy Almond Based Yogurt....

I used to be a yogurt fiend, and like most people I thought it was pretty healthy for me. Of course once I went vegan and did the research I realized that yogurt, low-fat or not, is just as detrimental to one’s health as is any other dairy product. It still has all the casein, and natural morphines, saturated fat, cholesterol, sugar and gelatin. Not to mention that if you buy your average non-organic yogurt it also contains added hormones, chemicals, additives, antibiotic residue, pesticide residue, puss and fecal matter. Even though puss and fecal matter have been rendered harmless by the pasteurization process do you really want to still be eating it? I know I didn’t, and that’s just talking about the health effects, we haven’t even gone into the horrendous treatment of the dairy cows by the industry.

But what is a yogurt fiend to do? You see I felt about yogurt the way many people feel about cheese, which is to say I didn’t know how I was going to live without it. A yogurt a day had become my staple. I ate it for a ‘healthy’ snack instead of gorging on sweets. I ate it for a ‘nutritious’ breakfast with fruit, nuts and a bit of honey. I put it into smoothies, I ate it in tzatziki, I ate it as a garnish to spicy Indian cuisine. It was something I loved, and ate daily that I never in a million years thought I’d be able to give up. Now I shudder to think what all those years of dairy yogurt consumption might have done to me!

When I first went vegan I tired a lot of different kinds of non-dairy yogurt, and most of them left me feeling less then impressed. I find most soy yogurts taste chalky, and leave an unpleasant aftertaste. I thought rice yogurt was a bit sour and off-putting, and coconut yogurt which I simply didn’t like. After trying these different yogurts I found myself faced with a dilemma. Return to cows milk yogurt (not an option) or learn to live without it. So that’s what I did, I excluded yogurt from my diet and didn’t look back. It was hard at first, because yogurt had become such a mainstay, it was a part of my food culture, it was comforting to me, not having it was a disappointment. After a week or maybe two however I hardly noticed that yogurt was no longer in my life. I’d found other things to fill the void and I no longer craved it or even desired it. In fact the very idea of eating a yogurt kind of disturbed me. Even non-dairy yogurt was unappealing to me.

Then I happened across some baking recipes that called for soy yogurt, as a healthy alternative to oil. Since I was so desperate to try out these recipes I decided to give the soy yogurts another chance, and this is when I happened across Wildwood’s Vanilla Soy Yogurt. Which I have to say is simply excellent! It is hands down amazing, though I’m not particularly fond of their plain flavor. For a little while yogurt re-entered my life, but since I’d gone so long without it at this point, once the ‘honeymoon period’ was over, even Wildwood’s delicious vanilla concoction disappeared from my refrigerator.

Then I discovered Amande. It was about eight months ago, when I came across someone sampling it at Whole Foods. I tried some, thought it was decent and then kind of forgot about it, until about four months ago. I was in the store, reaching for a carton of Wildwood when I saw four flavors of Amade lined up side by side. Not being able to remember anything about the flavor I decided to give them a second try, and man am I glad I did.

This is hands down the best non-dairy yogurt I have eaten so far. It is far superior to every other brand both in flavor and texture. There is no aftertaste, the flavor is mild. It’s not overly sweet, as it’s sweetened with fruit juice not sugar, and the texture is amazing. It looks and feels exactly like actual yogurt. Thick and lumpy like the dairy yogurt I remember. It’s absolutely brilliant. After all it’s the texture that really makes yogurt what it is, and this is so comparable that it’s almost indistinguishable from dairy yogurt. Texture I think is what most other non-dairy yogurts lack. As much as I love Wildwood, I find theirs is a bit runnier then it should be, and while coconut yogurt is thick it just doesn’t taste good to me. Amande has it all, taste, and texture. This is definitely the best go-to yogurt if you need to cull that sudden mid afternoon yogurt craving. So far I’ve tasted the blueberry and strawberry which I absolutely loved. The cherry which I wasn’t crazy about but then I tend to not like cherry flavored things in general, and the peach which I thought was decent but didn’t compare to the blueberry or strawberry. I can’t wait to try their other flavors.

Another great thing about this delicious non-dairy yogurt is that it’s both Soy-Free, and Gluten-Free as well as non-GMO. Amande also contains six live active cultures, to boost your digestive health and even the probiotics are grown in a non-dairy medium.

So if you’re in need of a good yogurt sub you should definitely check out Amande. I’ve seen it for sale at Whole Foods, Manna Foods (in Maui) and a few other natural heath food stores, so take a look next time you’re out and don’t be afraid to ask your natural foods store if they can get it for you.

Mashed Red Skinned Potatoes with Fresh Dill and Sour Cream...

With the holiday season comes business, and with business inevitably comes exhaustion, which unfortunately is exactly what I’ve been experiencing since Thanksgiving. As much as I hate being absent from the blog, especially when I have so many things I’m dying to share with you, health and sanity always come first, and so this past week I’ve been relaxing and taking it easy when I’ve been at home. I haven’t really even been all that creative in the kitchen. Cooking more from cookbooks then my own imagination and even slacking on that front by forgetting to have my camera handy at meal times. I’m hoping that now after my period of rest things can finally get back on track and I wanted to start things off with sharing a dish I made a couple of weeks ago.

Have you ever found yourself craving a food you haven’t eaten or even thought about in years? Well that’s exactly what happened to me a couple of weeks ago. I was sitting at home plainly minding my own business when all of a sudden I got a craving for mashed potatoes. Not just your ordinary garden variety mashed potatoes mind you but a very specific sort, of which I hadn’t had since I was a child. Let the back story begin!

In the summer of 96 I went with my Oma to Minneapolis to visit my aunt who was living there at the time. We did a lot of fun stuff while we were there but a lot of it has escaped me now since I was so young and the trip was so long ago. One thing however that I guess has always stuck with me is a particular side dish that my aunt’s husband made with dinner one night. He is by all accounts quite proficient in the kitchen and I remember being particularly blown away by his ‘upscale’ version of mashed potatoes. I don’t know where he got the recipe, I can’t recall detail for detail everything that went into it, and though I know now that it isn’t unheard of to do this kind of thing with mashed potatoes, at the time it was new, exciting and amazing to me. I think up until that point I’d always considered mashed potatoes to strictly be a winter food, suitable only when served alongside a roast or turkey, and certainly never without a generous helping of thick brown pan gravy.

But this take on mashed potatoes opened my young eyes to a world of possibilities, and even though I haven’t thought about that dish, or that moment for years it must have stuck with me. For two weeks ago I found myself salivating at the very idea of trying to re-create it. Who knows why these unconnected little moments stick with us, or why they float to the surface unannounced and unbidden years later. One thing I do know however is that they often provide some much needed creative stimulation.

Now I have no idea what actually went into my aunt’s husbands original recipe, all I recall are a few flavor notes. Garlic, dill and sour cream. So from there I worked with the memory of my tastebuds and did my best to recreate a flavor from the past. I have to say I did a pretty damn good job of recreating the flavor I remember, though whether this recipe bares any resemblance to the one that inspired it I couldn’t say. Likely it doesn’t, but it is extremely satisfying and delicious. Even my husband gobbled it up with unbridled zeal, a surprise indeed considering he doesn’t like sour cream in the least, non-dairy or otherwise.

Though as good as these mashed potatoes are, before you dare to embark on making them - and I do dare you - I believe a word of warning is in order. These mashed potatoes most definitely fall under the category of ‘comfort food’ not ‘health food’ but trust me when I say they are so worth it!

Mashed Red Skinned Potatoes with Fresh Dill and Sour Cream

2 lb Red Skinned Potatoes, peel left on and quartered
1/4 Unsweetened Almond Milk
½-1 C Non-dairy Sour Cream (or to taste) (I used Wayfare which is Dairy-Free, Soy-free, Gluten-Free and Non-GMO)
2 Tbsp Earth Balance
1 Large bunch Dill finely minced (or to taste)
4-8 Cloves Garlic, crushed, minced or pressed (to taste, or garlic powder to taste)
1 tsp Olive Oil
Salt and Black Pepper to taste
Dash Onion Powder to taste
1/4-1/2C Diced Green Onion for Garnish (or to taste)

- Since you are leaving the skin on these potatoes you must wash them very well, and scrub every nook of possible dirt. Once washed quarter them and place them in a pot of salted boiling water.

- While potatoes are boiling saute garlic over medium-high heat in 1 tsp of olive oil until fragrant and golden. About 5-8 minutes.

- When potatoes are fork tender, drain and return to pot. Add the sauteed garlic, Earth Balance, Almond milk and 1/2C of non-dairy sour cream. Using a handheld blender whip potatoes until they are broken down and creamy. Because of the skin they will not be entirely smooth, there will be lumps but that’s what you want!

- Taste and add salt, pepper, and a dash of onion powder to taste. If not garlicky enough for your taste add a few dashes of garlic powder as well. If not creamy enough or not sour creamy enough add in more sour cream 1/4 C at a time until you reach desired taste and consistency. Blend again until all spices have been combined.

- Add minced dill and blend until incorporated. Taste and adjust seasoning as needed.

- When ready to serve garnish with the chopped green onions and enjoy!

PS: I think the raw chopped green onions give the potatoes a really nice texture and flavor, so if you’re like me feel free to use more.

PPS: Apologies for the poor lighting. My kitchen is a bit dark, gloomy and slightly ‘golden’ once the sun goes down. I do try my best but sometimes even that is no match for bad lighting.

Adopt a Turkey - Don’t eat One.’ - 1 Year Vegan Birthday, and Happy American Thanksgiving...

Today is American Thanksgiving, and my one year Vegan birthday which I’m quite excited about. I went vegetarian in August of last year, but by last American Thanksgiving I was more then ready to take the plunge into veganism. I found the transition to be quite smooth actually. I’d known from the start of my vegetarian commitment that veganism was my goal, and so even though I was vegetarian I was living a mostly vegan life. When it got to the point where I was using vegan dairy products more then dairy ones, and finding my tastes towards cheese turning I decided to finally take the plunge. Thanksgiving might seem like an odd day to decide to go vegan. I know a lot of people can’t believe it when I tell them. "But how were you able to deal with all that temptation?" "But it’s the holiday." "All that food" etc.. People often consider holidays to be about food, but I consider them to be about sharing time with the people in my life. For me, because I was already devoted to vegetarianism, and veganism was something I desperately aspired to, it wasn’t difficult, and there honestly was no temptation. Once you truly make the choice to change, it doesn’t matter how much you may have loved this or that food in your previous life, you simply no longer desire it. At least that’s how it was for me. Cheese, butter, cream, eggs, milk etc... were no longer appetizing to me and so there was no temptation. Of course last Thanksgiving was a bit difficult, but it was difficult because I was the odd-woman out so to speak. My husband was not even vegetarian at that time though he fully supported me, and everyone else around me was scarfing down turkey and the fixin’s while I ate my Gardein, with mushroom gravy, Roasted Brussels sprouts, cranberry curry and cous cous.

I got a lot of stares, a lot of looks, a lot of avoidance, and a lot of questions. However when it came time for me to answer the questions posed by a very few, the majority of people sitting around the table did not want to hear what I had to say. This was probably most difficult, trying to answer someone genuinely curious, while the majority is just glaring at you to be quiet. People get very defensive when you don’t engage in their traditions, they take it as a personal affront. Bringing your own food to a holiday dinner definitely rubs some people the wrong way and for a while I was viewed by some as "Thinking I was better then them." or that I was "Militant." I got all those "Who does she think she is?" comments. Now I don’t want to give the impression that people were mean to me outright, or treated me poorly, but when you are the only vegan in the room, you certainly feel it. That was and has always been the most difficult thing for me about veganism, actually living a vegan lifestyle is easy, but it’s dealing with others that can be stressful. However that has never caused me to falter. I’ve never once compromised my values simply so I could ‘fit in’ and being able to stand up for myself and my values only makes me stronger. Today I consider going vegan to be the best thing I’ve ever done. I can’t imagine even for a second going back to the way I used to be.

This Thanksgiving is going to be much easier. I’m much more versed in veganism and can properly articulate myself when questions are asked. I don’t feel like an outsider (at least not in a bad way) and more importantly I have extra support. My husband is now vegetarian/vegan and so we will be able to eat our meal together. My friend J Is trying to be vegetarian and so she will be joining us in our meal, by bringing a spinach lasagna with tofu ricotta, as well as the chocolate raspberry blackout cake from Vegan with a Vengeance. I will bring appetizers and desserts, and we’ll have a wonderful time together.

However the best thing about this Thanksgiving for me is that my husband and I ‘adopted’ a turkey. Farm Sanctuary has an "Adopt a Turkey, Don’t eat One" program around Thanksgiving, and they’ve been doing it for years. It’s a $30 sponsor donation that you can give to a particular Turkey of your choice or $180 that you can donate to a flock. Around Thanksgiving Farm Sanctuary receives a lot of rescued turkeys some in ill-health and every bit that we can donate helps go a long way in providing a comfortable peaceful life for this beautiful majestic birds. We decided to adopt a super-cute Turkey named Victoria, and just thinking of her living the remainder of her life out in peace, with warmth, shelter, food, friends and love and care just brings a smile to my face and a lightness to my heart. Being able to take part in something so special is the best feeling in the world, I only wish I could do more. I would love to take part in their program in which you can adopt a turkey and have it come to your home, unfortunately right now that is impossible, and my neighborhood isn’t zoned for it anyway. Though one day I think it would be nice to own a good acreage of land on which I can keep rescued animals.

In closing I wish you all a wonderful and happy cruelty-free Thanksgiving, or tofurky day if you will. May your plates be full of delicious vegan fair, and may your company and conversation be inspirational. I also ask that if you’re able to, please help support these rescued turkeys by making a donation and sponsoring one this Thanksgiving. Please adopt a turkey, don’t eat one this year, it is the best holiday gift you can give yourself and they will be eternally grateful for your help.

For more information and where and how to ‘adopt’ a turkey go here....
http://www.adoptaturkey.org/aat/adopt/index.html

The Life Of The Modern Domestic Turkey: From Birth, To Death, To Plate...

There’s an old saying that goes "Thanksgiving’s not a good time to be a turkey." It’s pretty commonplace and people usually say it nonchalantly with a good natured chuckle. Unfortunately the vast majority of people haven’t any idea just how much truth lies behind those words.

Between 250-300 million turkeys are slaughtered annually for their flesh in the United States, 20-40 million of those slaughters occurring at Thanksgiving each year. What the average person doesn’t know is that turkeys are beautiful and intelligent creatures with a keen awareness of their surroundings. When afforded the opportunity they are highly social and playful, making fast friends with other animals and humans alike. They love having their feathers and underbellies stroked, and relish in building nests, rearing their young and singing! Personality wise turkeys are as varied as dogs and cats, and just as loyal and loving. Yet despite their admirable qualities, their agility, and their magnificence virtually all turkeys raised in the United States are subjected to living out their lives in unbearable pain and suffering in the most horrendous conditions.

Due to the industrialization of the animal agriculture business (Factory Farming) today’s commercial turkeys bare little resemblance to their wild ancestors. Today’s commercial turkeys have been systematically bred, and genetically manipulated by the industry to grow as large as possible as fast as possible. Turkey breeders are able to (and do) manipulate ever aspect of the animals life literally from the moment of conception to their slaughter. Turkeys are selectively bred for production-related traits like fast growth and fleshier bodies. Turkey farmers after all are paid by the pound not by the bird. The heavier the bird the higher it’s monetary value. Unfortunately this system of breeding has caused significant animal-welfare issues. Since breast meat (white meat) is the most desirable, therefore yields a higher price, turkeys have been anatomically manipulated to be so heavy and large breasted that they are now incapable of reproducing naturally. Meaning virtually all turkeys raised commercially in the United States are the result of artificial insemination, which in this case is really just a ‘nice’ term for rape.

Breeding male turkeys (Toms) are typically kept in dark crowded pens for one year. During which time they are handled twice a week for ‘milking’ sessions to collect their semen. This process has the male turkey’s legs secured in a clamp on a bench, while the bird is held over the lap of a worker who induces the turkey to ejaculate. The semen is then collected in a suction hose and mixed with the semen from other toms.

For each of these breeding Males there are more then 20 breeding female turkeys (hens) who are subjected to overcrowding and abusive treatment. Twice a week these breeding hens are herded into a room and then one after another they are held upside down, "Cracked open" (A term used by the Industry) and inseminated in an assembly line fashion. As with the male turkeys the females legs are clamped in metal forceps while the workers race to inseminate between 1200 to 1400 hens within a two hour period.

Toms and Hens used for breeding are typically slaughtered before their second birthday and then used for low grade processed turkey meat products. The turkeys raised on factory farms are hatched in large incubators and never see their mothers nor feel the warmth and safety of a familial nest. When they are only just a few weeks old the baby turkeys are moved into filthy, windowless sheds with thousands of other turkeys, where they will spend the rest of their lives, never setting foot outside.

The overcrowded and filthy conditions in these sheds is so unbearable, and stressful that often times turkeys will take out their frustrations on one another by pecking or attacking other birds. To prevent the turkeys from killing one another under these horrible conditions parts of the turkeys beaks and toes are cut off in a process called ‘de-beaking’ or ‘de-toeing.’ the males snoods (the flap of skin located under the chin) are also typically removed, and all this is done without numbing or pain relievers. Millions of turkeys don’t even make it past their first few weeks of life as the conditions are so stressful they’ve been known to induce a condition referred to as ‘starve out’ which causes the young birds to simply stop eating, and so they starve to death.

As already mentioned turkeys are systematically bred to grow as large as possible as fast as possible. In 1970 the average turkey weighed 17 pounds, today a male or female can be as much as 28-38 pounds when brought to slaughter. Inability to breed naturally isn’t the only problem related to the birds unnatural growth. Commercially raised turkeys are now so obese that they can not fly, and many can barely walk, while their wild ancestors are capable of flight of up to 55 mph for short distances. Their unnatural size also causes many birds to die of organ failure or heat attack, or worse a turkey’s organs can be crushed internally by it’s own grotesque weight. Often times this happens before the birds are even six months old. They also suffer regularly from collapsed lungs, swollen joints and crippled feet. According to one industry publication, modern turkeys grow so quickly that if a 7 pound human baby grew at the same rat it would weight 1,500 pounds at just 18 weeks of age.

At 14-18 weeks of age turkeys are ready for slaughter, but the transportation conditions are no better then those of the sheds they’ve been forced into for their entire lives. At the time of transport workers will often grab turkeys by their legs and throw them violently into crates. Several turkeys are crammed into each crate, making it almost impossible for them to move. The overcrowded crates are then stacked on the backs of trucks. The turkeys are given no food and no water before or during transport and because of this many turkeys are already dead upon arrival at the slaughterhouse. During winter conditions are so bad that many turkeys freeze to death before reaching the slaughterhouse, or even have their limbs freeze to the crates while in transit. When it’s time to remove the turkeys from the crates, if these partially frozen turkeys are even still alive they are often forcibly removed from the crates, leaving their frozen limbs severed in the crates behind them. During summer transports many turkeys die of heat stress, heat exhaustion or dehydration as it’s legal to transport farm animals for up to 36 hours without food, water or rest.

In fact Turkeys (as all poultry, chickens, ducks, geese etc..) have no legal protection or status. The USDA continually refuses to protect Turkeys and other birds in it’s enforcement of the Humane Slaughter Act. So if the life of a turkey wasn’t already bad enough, their death by slaughter isn’t any quicker, easier or painless.

At the slaughterhouse turkeys are routinely shackled upside down by their feet along a moving rail while still fully conscious. On their first stop along the moving rail the turkey’s heads are submerged in an electrified ‘stunning tank’ which immobilizes them, but doesn’t render most of them unconscious. Their throats are then slit by a mechanical blade and they are left to ‘bleed out’ as they continue along the rail. However due to the extreme speed at which the rail moves, the large amount of turkeys that are processed in just one hour let alone a full day, and the inaccuracy of the mechanical blade, many turkeys are missed and continue on from this step fully conscious and alive. The turkeys are then submerges in the scalding tank to remove their feathers. Many of the turkeys are still alive at this point, and so are essentially boiled alive.

If the process of slaughter itself weren’t cruel enough there are numerous undercover videos and investigations that have taken place over the past few years revealing even more unthinkable egregious acts of animal-cruelty that have now become commonplace within the industry. Turkeys with broken wings, legs, bloody open wounds, tumors, and other untreated injuries have been seen slaughtered for human consumption. Workers have been caught punching live shackled turkeys for fun as they move along the assembly line. Employees have been witness forcefully shoving their fists or feet into the vaginal and anal cavities of turkeys and chickens. Employees have been seen throwing live turkeys and chickens across rooms, up in the air, onto the floor, into machinery while still conscious. Workers have been caught ripping the heads off of live turkeys, stomping on turkeys heads, wings, legs, and bodies. Kicking them, stabbing them, and crushing them under the wheels of trucks.

The atrocities committed in Turkey slaughterhouses all across the country are innumerable and horrible. No being, wether human or animal - should ever have to endure such senseless cruelty, and suffering. These are living, breathing creatures with feelings and individual personalities, deserving of our respect, and our compassion. Treating any creature in this way makes us no better then the most awful participants of human genocide, and blindly continuing to support an industry that deems these atrocities as ‘okay’ makes us no better then the monsters committing the acts. Thanksgiving should be a wonderful time of joy and celebration. Celebration for all that you have, and a time to reflect on the good in your life and give thanks for it, yet for so many beings this day and all those leading up to it are nothing but a twisted nightmare. People stupidly offer thanks to the dead turkey carcase that becomes the center piece of their diningroom table on this day. Thanking the turkey for ‘giving it’s life’ so that we may revel in it’s ill-begotten flesh, but no turkey ever willingly gave it’s life so that it could sit on our dinner plate. The reality is that we continue to choose to murder these birds, and to support these acts of cruelty out of our own greed, fear and inability to change. We call it ‘tradition’ but as I discussed in my post  'Thanksgiving - Reexamining Traditions' is absolutely nothing traditional about eating turkey on Thanksgiving. In fact seeing as how we only due so because of the insistence of one woman, it’s really more traditional not to eat turkey. Yet we continue to do so, citing tradition because it’s easy, because it’s what we’ve always done, but if being part of such mindless cruelty is something you consider easy then count me out.

I don’t say these things lightly nor do I say them to be mean, I say them because I know, because I used to be that person too. For years I happily and greedily ate my turkey, offering foolish words of thanks for it’s ‘sacrifice’ and never giving a moments thought about the process that brought that turkey to my plate. Once the reality of the situation made itself clear to me however I realized I had to change. I am at heart a compassionate person, and I believe in the equality of all beings. I don’t believe you can live a fully compassionate life if you continue to engage in practices that contribute to such cruelty. After all there is nothing compassionate about the systematic manipulation and murder of millions of turkeys a year. My inner values don’t align with these practices and so as a vegan I’m happy I no longer have to defend myself against them.

So for yourselves but more importantly for the turkeys make the compassionate choice this year and choose a turkey free Thanksgiving. It’s really not as hard as you think, and it’s oh so worth it, especially with so many great vegan food options out there!

For more information check out -

http://www.farmsanctuary.org/mediacenter/turkey_ai.html
http://www.onegreenplanet.org/lifestyle/thanksgiving-a-time-for-gratitude-celebration-peace-and-reflection/
http://www.mercyforanimals.org/hor/

PS: Images found through Google images.

Product Review - So Delicious Coconut Milk Nog...

I want to take a moment to talk about Eggnog. I loved eggnog when I was a kid, it was definitely my favorite thing to drink around Christmas, and I have many fond memories of enjoying it around the holiday season. Of course that was before I knew what was used to make it - blah -and long before I ever went vegan. As I grew into my teens and then my early twenties I noticed my taste for eggnog had changed. A small four ounce glass was often more than enough to satisfy my craving for the traditional holiday drink, and any more would often leave me feeling bloated or ill. I rarely drank eggnog after I got married, mainly because my husband has never liked the stuff and with my changing tastes there was no way I could drink an entire carton myself before having it go bad. However I would still occasionally partake in a drink if someone else had eggnog available.

When I went Vegan of course I had to give up eggnog all together which honestly didn’t seem like such a big deal at the time, especially once I found out all that ‘traditional’ eggnog contains. Of course I did enjoy me an eggnog latte from time to time, or eggnog flavored ice cream, or eggnog French Toast, and every once and a while through that first holiday season I found myself growing slightly nostalgic for the beloved beverage of my childhood.

Then I discovered Silk Nog. Say what you will about Silk but I’ve always liked their products. I rarely drink soy milk these days and when I do I typically use Earth Balance Soy Milk, but Silk still holds a special place in my heart and their nog was good. It might not have been quite as thick as traditional nog but all the flavor was there. In fact it was so reminiscent of the nog I remembered that more then just a few ounces would give me that old blah feeling. That didn’t stop me however from enjoying it in small quantities all through last year’s holiday season.

This year I didn’t see Silk Nog on the shelf of my local groceries. However I did discover that Earth Balance came out with their very own Soy Nog. I promptly bought a carton and really enjoyed it. The taste and texture were very similar to the silk nog I remember from last year, and it too was very comparable to traditional nog, right down to giving me that blah feeling if I indulged too much.

By the time I finished my carton of Earth Balance nog a few weeks ago I had come ro realize something. Perhaps I don’t like eggnog as much as I thought. If I always get that blah feeling when I drink to much then maybe it’s something about the flavor itself or perhaps the richness that no longer appeals to me. Maybe my desire for nog at the holidays isn’t a physical craving at all but a nostalgic desire at re-creation. After this realization I was content to let nog go, at least for the remainder of the holiday season, and then I read Bianca’s post over at Vegan Crunk about So Delicious Coconut Milk Nog.

Now I’ve tried So Delicious plain Coconut Milk before and I honestly hated it. I thought it was terrible, and this is coming from an avid coconut lover. For whatever reason this brand did not appeal to me, and I’ve also tried a couple of their coconut milk ice cream flavors that I wasn’t particularly fond of either. When it comes to coconut milk used for drinking I much prefer Silk’s Pure Coconut Milk, or Coconut Dream. For baking, soups, curries or sauces I generally use Thai Kitchen or 365 brand. However Bianca made So Delicious sound, well so delicious. So when I saw it on sale while I was doing my grocery shopping Friday I decided to pick up a carton and give it a whirl.

This in my opinion is the definitive vegan eggnog! And from now on it will be the only one I ever purchase. This coconut nog blows all other vegan nogs, and quite frankly the traditional egg and dairy based stuff out of the universe! This nog is thick, creamy and rich, almost custard like and it doesn’t have that aftertaste that all other nogs have always imparted on me. This nog also doesn’t give me that blah feeling after I drink a glass or sneakily gulp down a few mouthfuls in the middle of the night. This is truly the perfect nog, and the best part is that it’s got just the slightest hint of coconut. That really makes this nog for me, that teeny-tiny hint. I love it. In fact I love it so much I’ve already drank half the carton since Friday, and I’m sure it won’t be long until the rest is gone.

So if you’re a former nog lover like me, or a current vegan nog fiend then give this nog a try and I’m sure you won’t be disappointed. For all you nog haters or skeptics out there I dare you to try this nog, you never know, you might come away a changed vegan.

PS: I am very eager to try the Nog French Toast recipe on the side of the carton! American Thanksgiving Breakfast here I come!

The Obligatory Post-Holiday Leftover Tofurky Sandwich...

Before I get to the matter at hand I believe this post requires a bit of back story.

On Friday afternoon while doing a little grocery shopping, my husband and I walked past a frozen display case showcasing items that were on sale for the holiday’s. Among them were Tofurky’s 1 pound vegetarian roast, and a carton of their mushroom gravy. I have never before eaten a Tofurky roast, nor had I any interest in doing so. In fact I tend to steer clear of Tofurky products - with the exception of their marinated tempeh bacon which is delicious - because of negative reviews from people I know. However as we stood there staring into the display case I couldn’t help but feel a little curious about the roast. My husband - exuding much more enthusiasm then me - declared "Let’s try it!" and promptly plopped the thing into our cart. At first I was tempted to put it back, but then after a few moments consideration I decided it would make a quick and effortless meal one day this week. Since it is a holiday week which will see me busy with all manner of things but also working more then usual the convenience of this appealed to me. As much as I love to cook, there are just some days where even I want to say "Screw it!" so I grabbed a carton of mushroom gravy too. I figured as long as I was already going down that road why not get both feet wet, you know?

The Sandwich Open Faced

Yesterday after a long and tedious day that began at 4:15am I decided to prepare the roast. I was skeptical about it for sure, not only because of my negative associations with Tofurky but also because I generally do not like meat substitutes. Yet as I began reading the preparation instructions along with their listed suggestions I felt some excitement brewing. Originally I planned only to serve the roast with some mashed potatoes, but the package suggested I roast the Tofurky in a casserole surrounded by chopped carrots, onion, and potatoes. Not only did this sound delicious - I love roasted vegetables - but it was also convenient. I mean who doesn’t love a one pot meal? I took the suggestion to heart added the recommended vegetables along with some minced garlic and their ‘turkey baste’ which was a mixture of olive oil, soy sauce and sage. After later uncovering the roast to let it cook uncovered for the remaining fifteen minutes I also threw in a cup of frozen peas because for some reason I just can’t imagine eating gravy without peas. I love the combination of sweet peas and savory gravy so much I could literally just eat that as a meal!

As the Tofurky roasted the smell that emanated from my oven was surprisingly heavenly and very Thanksgiving like. It got my mouth watering and my creative juices flowing. How could I just roast a simple tofurky without any proper ‘traditional’ sides - I use the word traditional very loosely considering my last post on the matter. - Suddenly I felt in the mood for cranberry sauce, strange since never in my life have I ever liked or desired cranberry sauce. I never ate it growing up, and always adamantly avoided it when it appeared on the holiday table, but I’ve come to the conclusion that it’s not cranberry sauce I dislike but canned cranberry sauce. There is indeed a massive difference, and as a child I’d simply never eaten homemade before. Cranberry sauce is easy enough to make from scratch and doesn’t require a recipe but considering my goal of late I decided to use Alicia Silverstone’s Cranberry Sauce recipe from "The Kind Diet" and it was delicious! To round out the meal - and because I’ve been desperately craving greens lately - I made Isa Chandra Moskowitz’s Stewed and Sauteed Collards from "Appetite for Reduction." Which too were fantastic.

As for the Tofurky? Fantastic! I literally could not believe my tastebuds. The flavor was wonderful, and didn’t have that strange aftertaste I find most meat alternatives have. The texture was also chewy yet soft, very comparable to turkey or rather what I remember turkey to be like. Both my husband and I quite enjoyed it, and came to the mutual conclusion that it might be nice to indulge in a tofurky once a year or so from now on.

Now, to bring this post back to ir’s original intention. The Obligatory Post Holiday Leftover Turkey Sandwich. As I was enjoying my tofurky smothered in mushroom gravy with a generous dollop of cranberry sauce I started to have these memory flashbacks of my childhood.

Look at all that oozy delicious gravy!

I started to recall quite vividly that when I was growing up my Oma, post holiday - would always make for my uncles - and anyone else who wanted one - a special sandwich made up of holiday leftovers. I don’t think this is at all unique to my family but I don’t know many other people who do this. What my Oma would do was take slices of leftover turkey and place it on a piece of bread. Top it with a scoop of leftover stuffing, a dollop of leftover mashed potatoes. Pour onto it some gravy and then slather a second slice of bread with cranberry sauce and press that on top. This would happen after every holiday that featured a turkey dinner. - In Canada, at least for my family that meant Thanksgiving, Christmas and Easter. As unlike most Americans we never ate ham or beef roast during the holidays - Now as a child I found this utterly disgusting and I can say with total honesty that I never, ever ate one of these monstrous and grotesque sandwiches. Never had any desire to, the very idea of it made me want to be sick. That is until last night. I mean for whatever reason as I enjoyed my tofurky all I could think about was using the leftovers to make one of those post holiday sandwiches. I don’t know what suddenly prompted this idea, or what fueled my desire for it, but there it is. Isn’t it funny how veganism can change so many things in your life?

So this afternoon when lunchtime rolled around I very excitedly bounced into my kitchen eager to try for the first time ever a post holiday sandwich. I heated the tofurky, a few spoonfuls of mushroom gravy and a scoop of leftover vegetables. Left the cranberry sauce cold though I suppose you could heat that also and then grabbed the wheat bread to assemble. When I finally sat down to take a bite out of my creation it was as if all the goodness of Thanksgiving exploded into my mouth. This sandwich has all the things you love about Thanksgiving rolled up into one big, delicious, decadent treat. My only complaint is that there should have been more stuffing. I suggest if you’re a stuffing lover you make an extra dish of stuffing to serve alongside your tofurky roast, and be sure to leave some extra for your sandwich the following day!

The Obligatory Post-Holiday Leftover Tofurky Sandwich.

2 thin slices roast tofurky
2-3 generous spoonfuls of mushroom gravy
1 scoop of mashed assorted roast vegetables or mashed potatoes
1 generous spoonful of cranberry sauce
2 slices whole what bread
1-2 generous spoonfuls of stuffing of choice (optional if you have any leftover available)

- On a plate heat your tofurky, vegetables and stuffing in the microwave until warmed through but not piping hot. About 1 minute and 30 seconds.

- In separate dish heat your mushroom gravy, until warmed through. About 1 minute.

- Place sliced tofurky on 1 slice of wheat bread. Top with optional stuffing, roasted vegetables or mashed potatoes and then pour gravy over top. Slather the cranberry sauce over the second slice of bread and press on top of the sandwich.

- Slice sandwich in half to make it easier to eat. Caution sandwich will be messy but it’s oh so worth it! Serve with a side salad of mixed greens and enjoy!

PS: This is definitely comfort food not health food, but then what are the holidays about if not comfort? Thanksgiving only comes once a year right, allow yourself to indulge a bit!
PPS: Regrettably I neglected to take pictures of the full Tofurky meal from last night. This has a lot to do with the fact that we ate rather late, and both of us were too hungry to wait for my photo shoot to be over. Appologies for that as I now wish I’d taken photos of every dish to accompany this post, and so you could see what a roasted tofurky looks like - the picture on the box is a little less then appetizing in my opinion - as well as see Alicia’s cranberry sauce and Isa’s Stewed and Sauteed Collards. C’est la Vie! Next time I promise.