and all the BS fit to read!

Carrot-Ginger Dip and Dressing

Carrot-Ginger Dip and Dressing

Jan 20, 2011

The Trendy Vegan’s healthy, homemade twist on the traditional Japanese carrot-ginger dressing

Ski Lodge

Ski Lodge

Jan 16, 2011

I’m at the Mohawk Mountain ski lodge in Cornwall, Connecticut. Down jacket (with a trendy Tory Burch vest underneath)? Check. Stylish winter boots? Check. New Bogner fleece? Check. Skis? Well… OK. I’m not a skier. I promised my friend, Gloria, I’d take lessons in a couple of weeks so I can keep her company while our kids ski down the mountain together but today? My son’s learning to snowboard. Me? It’s -1 degrees! Enough said. I’m in the lodge. I’m at a sunny spot, my laptop all set up, already enjoying some schmooze time with someone I know. Having learned from past mistakes of meal unpreparedness at places like this, joining me at the table are a banana, apple, some rice cake thins. Nothing monumental, but staples. Well, who knew I overplanned! (Though it’s far more typical of me to do so.) As I stood at the counter to order my toasted English muffin with peanut butter (makes me feel like a kid again), I grabbed a cup of hot, black coffee (though there were plenty of teas to choose from as well.) Packets of instant oatmeal were available, as were peanut butter and jelly sandwiches on whole wheat bread, bagels, toast and an assortment of dry cereals. Of course I browsed my lunch choices while I waited for my things and I saw an array of salad choices, vegetable soup, and my absolute favorite ski lodge indulgence, french fries. Somehow even if I’m not the one skiing, despite my usually anally retentive cautious eating style, those fries get me every time! They just seem like a must at a place like this ~ sort of like hot cocoa right out of those machines at the ice skating rink (though I’m sure those are not dairy-free!) Who knew you could be trendy and a vegan at a ski lodge on the east coast? Love it! For more of The Trendy Vegan, join the fan page on facebook, follow @vegandthecity on Twitter or bookmark vegandthecity.weebly.com as one of your favorite spots on the...

Snowy Day ~ Hot Treats!

Snowy Day ~ Hot Treats!

Jan 12, 2011

It’s a snow day! My 10-year-old usually runs around the house in inside-out pj’s, putting ice in the toilet and a spoon under his pillow the night before a predicted storm ~ this generation’s snow dance ~ but with school closings announced way in advance of the nearly two feet we’re now buried under, we just got comfy with tv and movies and set no alarms for the morning. Soon he’ll be headed out with friends and dad’s to the local parks for sledding, while me and my friends do what we need to do before happy hour begins! In the meantime, cozy clothes, warm homes and comfort foods prevail. If you’re home like I am (or just wishing you were) here are some great cold weather recipes to help you enjoy the day. Get up, hit your pantry, spend a quick few minutes in your kitchen, and then grab the remote and snuggle on the couch enjoying this gorgeous gift of a day! If you’ve got kids around, take 4 TBSP of sugar, 3 TBSP of cocoa (make sure it’s non-dairy), 1/2 tsp of vanilla extract and 2 1/3 cup of soy or almond milk (and a dash of cinnamon or cayenne if you’d like!) Combine the sugar, cocoa and any additional spice in a saucepan over medium heat, slowly adding the milk. Whisk constantly until heated, and add vanilla once you have removed the saucepan from the stove. If you can get out, you can also pick up Ghirardelli double chocolate or white chocolate mix, and just substitute your favorite non-dairy milk for what they recommend. If this is for adults only, add some Kahlua! If apple cider’s more your thing, try this sexy version of the old classic, courtesy of Rachael Ray: In a large pot combine 2 quarts of apple cider, 1 cup of apple brandy, 2 tsp of ground cinnamon, 1 tsp of ground cardamom (I’d omit it but that’s just me) and 1 tsp curry powder (hmmm…funky!) Turn the stove to high heat and bring to a simmer. To serve, strain through a fine mesh sleeve and ladle into mugs. Repeat as desired ūüôā For a little bite...

An Elegant Dish to Welcome 2011!

An Elegant Dish to Welcome 2011!

Dec 31, 2010

Under the direction of celebrated chef Jose Andres, Zaytinya in Washington, DC, is a vibrant gourmet hot spot (with recent acclaim due to former chef Mike Isabella’s appearances on Top Chef.) My favorite warm mezze dish on this eclectic menu is the vegan-friendly roasted cauliflower with sultans, caper berries and pine nuts. Thanks to Zaytinya, you and I can both enjoy it without needing to travel! It’s a great dish for a cold night, and plates beautifully for entertaining guests. Here’s how to make it ~ Blanch cauliflower (just until fork tender) and shock in an ice bath to stop the cooking. Roast caulifloer in heated pan until they start to carmelize. Add lemon juice and oil. Take 1/3 of the cauliflower and puree with pinenuts (soak them in water to soften first.) Drizzle the puree onto a dish and place the rest of the roasted cauliflower on top while still warm. Garnish with capers, sultans (golden raisins), pinenuts and dill (and dehydrated caper berries if you can find them.) For more delicious recipes and tips on great dining for vegans, go to vegandthecity.weebly.com or become a fan of Veg and the City’s page on facebook today! Here’s to healthy yet decadent dining in...

A Perfect Winter Meal

A Perfect Winter Meal

Dec 20, 2010

I’m on vacation! While I’m going away later this week, it was the first weekday for me to really enjoy in ages. I got up, made my son breakfast (Enviro Kids and Puffin cereals are our faves), and lunch, hit the gym, and grabbed my usual venti decaf with soy from Starbucks for the drive home. Then, after a simple vegan lunch (I just love beans…) I did something I almost never do ~ I sat on the couch in my living room and watched tv, uninterrupted for an hour! No email, no phone, no work…just me and channel 29, the Food Network. The first episode was with Paula Deen. God bless that woman! I think she keeps the dairy farmers in business! Though I’m not sure she’s ever made a dish I could eat or would replicate, she really is entertaining. Next up was Giada. I find her really likable and many of her dishes are vegan-adaptable. One of the recipes featured today was inspired by a trip she took to Santa Fe. What you’ll need to make this vegan version are: Santa Fe Peppers and¬†Garbanzo¬†Couscous 4 bell peppers, stem off, cleaned, and trim the bottom and stand them in a baking dish. (I’d use one each of green, red, orange and yellow to make it more festive.) Next, bring 1 cup of vegetable broth with 2 tsp of cumin to a boil and add 3/4 cup of couscous. mix well, turn off the heat, cover and let sit for about 5 minutes. Fluff with a fork when done. In a separate bowl add 1/4 cup of currants, 1 cup of Garbanzo beans, 1 cup of chopped baby spinach, 2-3 TBSP of olive oil, and salt and pepper to taste. You might want to also add a 1/2 cup of your favorite non-dairy cheese. Once gently mixed, add the couscous and gently mix again. Fill each peppers with 1/4 of the couscous mixture and drizzle a little olive oil over the top. Pour 1/2 cup of water in the bottom of the tray and bake at 400 degrees for an hour. While they cook, put 1 clove of garlic, 2 tsp of lemon...

P90X Goes Vegan!

P90X Goes Vegan!

Dec 8, 2010

As a former P90X trainee myself, and BIG Tony Horton fan, this is so exciting!¬† I may just need to restart my training!¬† Check it out…for the full article go to¬†vegandthecity, become a fan on Facebook, and Twitter: Yonni Wattenmaker-Going Vegan, P90X¬ģ StyleBy Denis Faye Tempeh, anyone? Gone are the days when vegans were viewed as anemic, sprout-chewin’ wimps. Athletes like triathlete Brendan Brazier, cyclist Molly Cameron, bodybuilder Robert Cheeke, and track and field Olympian Carl Lewis, just to name a few, have proven to the world that a body can be in top physical form without ingesting animal meat or byproducts. But then there’s P90X. It’s one thing to win three gold and one silver Olympic medals while sustaining yourself on vegetable matter, but what about pulling off Shoulders & Arms or Back & Biceps? How’s that supposed to happen? And Plyometrics! Who could possibly do PlyoX without the aid of animal protein? The answer? You! Here’s how. A few things to consider before you start.This article isn’t a complete guide to vegan athleticism. It merely tweaks the P90X Nutrition Plan a little to make it more accessible for those electing to go meat-free. It’ll get you through 90 days, but if you’re looking to make this a lifetime commitment, you’ll want to do your homework.¬†Becoming Vegan by Brenda Davis and Vesanto Melina is an excellent all-purpose guide. If you’re an endurance athlete, check out¬†Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life by Brendan Brazier. It can be a little alarmist and supplement heavy, but there’s still useful information within. Lastly, if you’re looking to build mass, read¬†Vegan Bodybuilding & Fitness by Robert Cheeke and Julia Abbott. Second, remember that the P90X phases aren’t set in stone. Without the aid of calorically dense meats and dairy, you’ll be eating a lot of volume to get all the protein required for Phases I and II. If it’s just not working for you, go to Phase III. If you’re concerned about getting the fat-cutting benefits of high-protein nutrition, don’t be. Macronutrients are just a small factor in weight loss. The calorie deficit is the primary factor. Finally, if you spot-check these...