Oprah's Challenge!

I am sure you've heard by now... Oprah challenged her staff to go vegan for 1 week.  Her show did a great job casting a positive light on vegan life.

Read more here: http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge

Maybe try 1 day animal free... then 2.  I think you'll like the way you feel!

Carnivores, I know you think I am crazy. It's OK. The feeling is mutual ;)  just kidding.  No, but really, Carnivores.... I challenge you to simply watch this video... http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video 

You are what you eat.

Happy Eating!!!

Supplement Shake

I have already discussed softgel pills here, and the fact vegans shouldn't take them. Gel = gelatin.  Here's a good way to get your pills down the hatch, sans bones.  Pop open the pills, lace that shake and suck it down!!  My current fav's are fenugreek, echinacea, and my go-to... flax seed.  You'll never know it is in there, but your body will!!!

1/2 cup soy yogurt (vanilla, chocolate, or your fav!)
2 tablespoons natural peanut butter {relax. it is good fat if you buy the right stuff.}
1/2 cup soy milk
3/4 cup fresh or frozen fruit
supplements of your choice

blend.

Happy President's Day!

We had a Springtime tease this weekend, which was glorious.  There was a lot of time spent on family walks, out and about, and driving with the windows down.  However, the weather is back to chilly.  Cold blowing winds make me want to stay inside, make a hearty meal, and curl up with a blanket, Carnivore and Omnivore. However, the recent sunshine makes it quite evident... swimsuit season is just around the corner!


Below is an article and good looking healthy recipe I found in the Lawrence Journal World this morning... A veg soup that Carnivore may attempt, if the greens don't look too overwhelming.  Also, another yummy salad that my friend shared with me can be found here. The combo would be delicious!! Of course, the salad wouldn't be Carnivore's pick, but he can eat the bread.


Enjoy! Oh, and Happy President's Day, Mr. Obama :)


***


Happy President’s Day, Meatless Monday folks! In the spirit of the day, we thought we’d pick a recipe featuring one of our current president’s favorite foods. So, ready or not, we’ve chosen a soup featuring President Obama-approved arugula, along with yummy soup mainstays bread and potatoes.


Now-president Obama got a lot of flack for mentioning arugula while running for the presdiency, a food choice that seemed a bit high brow to some pundits.


But you know what?


It’s good stuff and it’s good for you too. According to NutritionData.com, 100 grams of the leafy green veggie has 47 percent of your daily vitamin A, 25 percent of your vitamin C and only 25 calories.


Those are numbers you can’t argue. So, eat up and warm up with this easy soup. Oh, and an added bonus? This recipe is from Lidia Matticchio Bastianich, aka the Lidia of Lidia’s in Kansas City.


Bread, Potato and Arugula Soup


3/4 pound potatoes (baking) peeled and cut into 1/2 inch thick slices
7 cups water
Salt to taste
1 pound arugula (2 - 3 large bunches)
1/2 cup Italian bread, a day old or toasted with crusts removed and diced 1/2 inches
1/4 cup extra virgin olive oil
6 cloves garlic, crushed
1/2 cup Romano cheese, freshly grated  (or leave off, for vegan)
1/2 teaspoon crushed red pepper




In a deep, heavy 4-5 quart pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Adjust the heat to medium-high and cook the potatoes, covered, until they are tender but still hold their shape, about 18 minutes.


Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool water to remove all sand and grit, changing the water if necessary. Drain the arugula well and cut it into 2 inch lengths.


Stir the arugula and bread into the pot and let boil for another 10 minutes.


Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic cloves and crushed red pepper and cook, stirring, until the garlic is golden, about 3 minutes.


Scrape the contents of the skillet into the soup pot and stir well. Season the soup with salt to taste and serve in warm bowls, sprinkled with the grated cheese.


— Recipe from by Lidia Matticchio Bastianich for www.melissas.com

Restaurant Week

Restaurant Week is such a fabulous idea.  It is a great way to be brave and try new places around town.  It is fun for date night, with a group of friends, or even with the family.  


I've been looking through all the menus posted on Restaurant Week's website, hoping to find a meal that would be worthwhile for both Vegans and Carnivores.  So far, the meat eaters are winning, hands down.  I suppose the whole concept of prix fixe really cheats the Vegans, since our ingredients aren't as expensive as the Carnivores'.  But it would be fair to really spice things up then, use organic produce, and make it equal!


Some restaurants will offer deals, without officially being listed on the Restaurant Week website. If I come across any, I will post them!


Anyways, here are the options this year:  (note, all dessert options will be vegetarian, not vegan, unless otherwise noted)



12 Baltimore--dinner only, vegetarian options, vegans can leave cheese off and skip dessert.  

• SMALL HOUSE SALAD Spring mix, red onion, goat cheese, candied walnuts, red wine vinaigrette
• CAVATAPI & TOMATO Eggplant, smoked mozzarella, roma tomato, basil, garlic
• Choice of: FLOURLESS CHOCOLATE CAKE Amerena cherries, rum anglaise, vanilla bean ice cream -or- CHEESECAKE Orange chocolate, cashew tulle -or- SELECTION OF ICE CREAMS Vanilla Bean, Cinnamon, Chocolate

Anthony's--lunch only, options appear vegetarian, however soups may very well be meat based

• MINESTRONE SOUP -or- OVEN ROASTED GARLIC SOUP
• BAKED PASTA (this could have meat, very vague menu)
• SPUMONI ICE CREAM -or- SAMBUCA -or- BAILEY'S

Brio--lunch only, daily soup may be veg, otherwise skip the soup

• Chop Salad
• Soup of the Day
• Fresh Mozzarella & Roasted Red Pepper Bruschetta (leave off the cheese, replace with hummus or the bread dip)
• CREME BRULEE DOLCHINO -or- CHOCOLATE CARAMEL CAKE DOLCHINO -or- CHEESE CAKE DOLCHINO -or- TIRAMISU DOLCHINO

Cafe Trio--lunch comes with appetizer and entree (no dessert), which is perfect! Lots of choices, leaving cheese off

• SPINACH & ARTICHOKE DIP Mozzarella, fontina, parmesan and artichoke hearts  -or-
  GARBANZO'S HUMMUS Served Trio of flavors. Garnished with feta, olive and pine nuts  -or-
  GRILLED ASPARAGUS Topped with feta and served with cherry tomatoes, Kalamata olives and balsamic reduction
• BOSTON BIBB LETTUCE SALAD Orange segments, Maytag bleu cheese, red onion,
  avocado, sunflower seeds w/ red wine vinaigrette

Carlo's--lunch and dinner options, without cheese

• HOUSE SALAD (lunch and dinner)
• EGGPLANT PARMESAN Lightly breaded, sauteed, topped with provolone cheese and
  Nani's sugo, served with pasta sugo (lunch)
• BRUSCHETTA Fresh tomatoes, basil, red onios, garlic, in balasamic vinaigrette and
  extra virgin olive oil; served with garlic toast (dinner)
• PASTA MARINARA Fresh tomato sauce over linguini noodles, add veggies (dinner)
• CANNOLI Handmade pastry, filled with sweetened ricotta cheese, chunks of chocolate,
  and almond bits (lunch) -or- SPUMONI ICE CREAM
  Traditional Italian mix of chocolate, cherry, and pistachio ice creams, blended with
  cherries and nuts, topped with homemade chocolate rum sauce (lunch and dinner) -or-
  AFTER DINNER DRINK Choice of Bailey's, Sambuca, Grand Marnier or Amaretto (dinner)

Garozzo's--lunch and dinner have same menu options

• INSALATA CASA Iceberg and romaine lettuce, crushed artichoke hearts, red onion,
  pimentos, Parmigiano, red wine vinegar and olive oil
• GNOCCHI ALLA VODKA Handmade Italian potato pasta, sauteed onions, garlic,
  oregano, basil, tomato and Vodka cream sauce  (change sauce to avoid cream)
• SPUMONI ICE CREAM (lunch) -or-
  CANOLLI Handmade canolli shells, Garozzo's secret filling (lunch and dinner) -or-
  CAFE GAROZZO After dinner drink specialty; three assorted liquors, espresso,
  cinnamon, cream (dinner)

Harry's Country Club--lunch only, and a BIG lunch at that!

• TRADITIONAL OR ROASTED RED PEPPER HUMMUS Served with grilled pita points &
  spicy sriracha sauce -or-
  CHIPS WITH BLACK BEAN DIP Tortilla chips with Jack & cheddar cheeses, salsa, and
  lime sour cream (omit dip, order salsa)
• MIXED GREENS SALAD Spring mix with apples, blue cheese, and candied walnuts, with
  champagne honey vinaigrette
• CHICKEN PENNE PASTA In a tomato cream sauce (leave off the chicken, ask for a different sauce)
• PEACH COBBLER Served warm with vanilla ice cream -or- CARROT CAKE Served warm with vanilla ice cream -or- CHOCOLATE TRUFFLE CAKE Served with vanilla ice cream

Johnny Cascone's- lunch only

• INSALADA DEL CASA House salad prepared with our sweet Italian dressing and warm,
  homemade croutons
• SICILIAN COMBINATION One piece of Cascone's breaded veal, one slice of sautéed eggplant and spaghetti with tomato sauce (ask for double eggplant, no veal)
• SPUMONI A scoop of layered pistachio, chocolate & cherry ice cream topped with our
  homemade chocolate brandy sauce

La Bodega- lunch only

• TAPAS DEL DIA Combination of tapas platters served daily (call ahead and verify daily options)
• CHURROS Deep fried raspberry pastry -or- MANGO CHEESECAKE Mango infused cheesecake -or- CHOCOLATE TORTE Flourless chocolate cake with espresso cream filling

Lidia's- lunch only

• ROASTED BEET AND CARA CARA ORANGE SALAD WITH FRISEE AND GOAT CHEESE (no cheese) -or- FRIED ARTICHOKE HEARTS AND FENNEL WITH REMOULADE (remoulade may have mayo in it)
• PANINO WITH FONTINA, SPINACH, AND MUSHROOMS (no cheese)

Lulu's- dinner only

• GREEN PAPAYA SALAD Fresh green papaya, julienned and tossed with tomato, Thai
  chili, peanuts, lime juice and green bean -or- SESAME ENCRUSTED TOFU Sesame encrusted tofu with steamed broccoli, served with a sweet ginger sauce
• THAI LETTUCE WRAPS Seasoned tofu served with fresh carrots, bean sprouts and red cabbage
• CHRISTOPHER ELBOW GLACÃ ICE CREAM Fried Banana, Toasted Coconut, Thai
  Basil, Pineapple Cilantro Sorbet or Thai Tea

North- dinner only *I think this menu wins for the best options!*

• ZUCCA CHIPS 
• TOMATO SOUP (most are vegetarian) Grilled ciabatta, parmesan cheese -or- TRIO OF SPREADS Olive tapenade, hummus, pesto goat cheese, garlic bread -or- ROMAINE HEARTS Classic Caesar, parmesan reggiano (change dressing) -or- BRUSCHETTA Crescenza cheese, asparagus, prosciutto di parma (leave off the prosciutto) -or- MARGHERITA PIZZA Tomato, fresh mozzarella, basil 
• CHITARRA Butternut squash, brussels sprouts, hazelnut brown butter
• TIRAMISU Espresso, Kahlua soaked ladyfingers, mascarpone, shaved chocolate -or- SOUR CHERRY BREAD PUDDING Warm house-made croissant, vanilla bean gelato, sour cherry coulis -or- NUTELLA MOUSSE CAKE Flourless chocolate hazelnut cake, vanilla bean gelato,
  toasted hazelnuts -or- EVER-CHANGING SWEET CREME OF THE DAY -or- DAILY SELECTION OF SORBETTO & GELATO

Pierpont's- dinner only

• WALNUT & PEAR SALAD Maytag blue cheese, red onion, candied walnuts, balsamic
  vinaigrette (no cheese) -or- SPINACH SALAD Red onion, button mushrooms, boiled egg, grape tomatoes, Dijon-bacon vinaigrette (no egg, different dressing)
• SMOKED PORTABELLA NAPOLEAN Asparagus, tomato beurre blanc, portabella caps,
  forest mushrooms, risotto, artichoke hearts, spinach, roasted red peppers
• FUDGIE CHOCOLATE BROWNIE Vanilla ice cream, caramel sauce, strawberry coulis -or- CREME BRULEE Fresh berries

Pizza 51- lunch and dinner

•  TWO SIDE SALADS AND SMALL DRINKS (lunch) -and- TWO LARGE SLICES Choice of up to 5 toppings on each or specialty slices
• PIZZA & WINE Garden salad, one 18" pizza with up to three toppings or a specialty
  pizza, bottle of wine or four drink -or- ONE 26 INCH PARTY PIZZA Receive one 26" party pizza with up to three toppings or a specialty pizza (dinner)

The Drop- lunch only

• SOUP DU JOUR AND MIXED GREEN SALAD (depending on soup) -or- CHOICE OF ANY TWO BRUSCHETTA -or- FUSION HUMMUS Chickpea and cannellini bean, spanish paprika, sriracha, warm pita
• FLATBREAD PIZZA Margherita (without mozzarella, replace with hummus or flavored olive oil)

The Melting Pot- lunch only, cheese eating vegetarians only

• Choice of:  CHEDDAR Aged medium sharp Cheddar and Emmenthaler Swiss cheeses, lager beer,
  garlic, seasonings -or-
  TRADITIONAL SWISS Gruyere and Emmenthaler Swiss cheeses, white wine, garlic,
  nutmeg, lemon, Kirschwasser -or-
  WISCONSIN TRIO Fontina, Butterkase, and Buttermilk Bleu cheeses, white wine,
  scallions, hint of sherry -or-
  FIESTA Cheddar cheese, Mexican herbs, spices, jalapeno peppers, salsa -or-
  SPINACH ARTHICHOKE Fontina and Butterkase cheeses, spinach, artichoke hearts,
  garlic
• Choice of Chocolate Fondue:
  ORIGINAL Signature milk chocolate, swirl of crunchy peanut butter -or-
  FLAMING TURTLE Milk chocolate, caramel, chopped pecans -or-
  YIN YANG Half dark chocolate, half white chocolate, artfully swirled for a perfect balance -or-
  SMORES Milk chocolate, marshmallow cream, flambéed, graham cracker -or-
  COOKIES & CREAM Dark chocolate, marshmallow cream, flambéed, Oreo cookies -or-
  AMARETTO MELTDOWN Silky white chocolate, swirl of Disaronno Originale Amaretto,
  flambéed -or-
  BAILEYS IRISH CREAM Milk chocolate with Baileys liquor

Webster House- lunch and dinner


Lunch:

• TOMATO BASIL SOUP (check on base) -or- WEBSTER HOUSE SALAD Toasted pistachio, feta, shaved red radish, tarragon vinaigrette (no feta)
• VEGETABLE RISOTTO Roasted corn, basil, brown butter asparagus tips, cherry tomato
  confit, marsala syrup
• CHOCOLATE MOUSSE CUP

Dinner:

• SOUP DU JOUR (depending on daily options) -or- LOCAL GREENS Honey roasted bosc pear, creamy gorgonzola, multi-grain crisp (no gorgonzola)
• CAVATELLI PASTA Roasted crimini and local oyster mushrooms, red onion, tomato,
  sour cream (no sour cream)
• ANY DESSERT FROM MENU

Yia Yia's- lunch only

• SOUP OF THE DAY (depending on daily options) -or- QUINOA SALAD Kalamata, feta, tomato, red onion, basil pesto (it may be pre-prepared with the feta)
• PENNE PASTA Roasted garlic cream sauce, spiced oven dried tomatoes, snap peas,
  roasted chicken (no chicken, different sauce--Yia Yia's has made me pasta with an EVOO sauce)

**happy eating!!!**

mmmmm.... mac and cheese

I have to give a shout out to a really good frozen vegan dinner... I microwave some vegan hot dogs in water, then prepare a box of Amy's Rice Macaroni and mix the two together. Yummy!! A childhood favorite that is still good.  I crave this meal all the time.  In fact, it was dinner tonight.

Note: Amy's sells several Macaroni and Cheese meals.  The only one that is vegan is the Rice Macaroni with Non-Dairy Cheeze.  A quick way to tell if you have the right box is to look at the ingredient list.  It will say:  Ingredients: (VEGAN) 

 

FÜD

One day I got an email from Carnivore with a website link.  All it said was "Have you heard of this place?"  I clicked on the link and discovered the amazing world of FÜD.  FÜD (pronounced fōōd) is a restaurant in the Kansas City Westside neighborhood that is my mecca...well, if I ever get to go.  As I sit here, I am dreaming of trying it out.  The problem is, FÜD is vegan only.  As amazing as it was for Carnivore to find it for me, I will never convince him to go to an all vegan restaurant.  I wish they would have even one dish to entice him to go with me.  However, I totally understand the mentality of a pure kitchen, so that makes sense, too.  I will trick a girlfriend into going with me though... and baby omnivore can experience the culture of the vegan world!  It'll be a field trip. :)

Here are some of the dishes I'm dying to sample:

Tofu Nuggets.
A basket of Fried Central Soy Tofu Nuggets in a special spice mix, with our house dipping sauce. (Nut and gluten free!)

Jack or Wild Nachos.
Baked nachos covered with our wild rice "meat," or spicy seasoned green jack fruit, goji cheddar, guacamole, pico, and lemony sour cream.

Pulled Jack Barbecue.
Green jack fruit marinated in barbecue sauce and baked into a delicious flavorful treat!
Vanilla Cacao Chip Shake.
Vanilla Bean, Cacao Nibs, Agave & Cashews or Sunny Mylk.

Omnivore Has Arrived!

Carnivore and I had a baby!!!  It has been a wild experience, but we are having such an amazing time as parents!

One question I get very often is... "Will you raise your baby to be a vegan?"  No, I will not force any certain diet on my son, but will teach him one that is balanced.  If he decides to be an omnivore, that is wonderful.  I just hope he learns to appreciate vegetables like his mama, if he is going to love meat like his pops.  

It will, however, be interesting to see what meat does the first time he eats it... (way down the road!)  Since he's technically a veg these days, from pregnancy and now my milk, meat will be an unknown substance to him for a long time. But yes, he will eat it, if he wants to!

I am going to attempt to get back on this blog, and I am so sorry it has been so long!

Thanks for reading!