Showing posts tagged food
Classic Vegan Potato Salad A common misconception about vegetarians and vegans is that we are a bunch of psycho health-nuts. Sure, as we are more conscious about what goes in our bodies, our food choices may often be more ‘healthy’ than our carnivore friends. I consider myself a very healthy eater. That being said, I am human, and therefore subject to normal desires such as to load myself full of grease, sugar and carbs, and feel no shame. I get so annoyed at restaurants when the menu makes ‘healthy’ choices for me- example: I recently ate at Denny’s, and my veggie burger came with about 2 pieces of celery and a cucumber slice, while my friend’s meals came with a pile of greasy salty french fries. My choice to not eat meat and dairy do not come from a desire to avoid calories, it comes from a belief that my food choices should not harm any living being. I am a firm believer that ‘healthy’ eating means finding a balance between nutritious food and ‘good for the soul’ food. This brings us to potato salad. I take potato salad very seriously, and always have. I have vivid memories of late night trips to Safeway with my friend Z, to load up on deli potato salad and M&M’s. My love for potato salad has not dwindled in my transition to veganism, so I am required to satisfy my cravings in the comfort of my kitchen. I loosely used the Hellman’s recipe http://www.hellmanns.com/recipes/detail/6609/1/the-original-potato-salad for proportions, but made my own editions. This is your classic creamy, heavy, chunky, tangy potato salad.  Ingredients: 3 Pounds potatoes 1 Cup Vegan Mayo (TJ’s has a vegan version, nayonaise or veganaise work as well) 1 TBS yellow mustard 4 dill pickles, chopped 3/4 cup onion, chopped 2 TBS vinegar 2 tsp salt 1/4 tsp pepper A few tsp sugar to taste Dash of pickle juice Directions: Chop potatoes (and peel if desired) into 1 inch chunks Cover with an inch of water, bring to a boil, and reduce to a simmer until cooked through, and strain  Meanwhile, mix the mayo, mustard, vinegar, pickle juice, sugar, salt and pepper in a large bowl Mix in the potatoes, onions, and pickles Stir all ingredients together gently, and refrigerate for a few hours, or until cool. Serve and enjoy -N View high resolution

Classic Vegan Potato Salad

A common misconception about vegetarians and vegans is that we are a bunch of psycho health-nuts. Sure, as we are more conscious about what goes in our bodies, our food choices may often be more ‘healthy’ than our carnivore friends. I consider myself a very healthy eater. That being said, I am human, and therefore subject to normal desires such as to load myself full of grease, sugar and carbs, and feel no shame. I get so annoyed at restaurants when the menu makes ‘healthy’ choices for me- example: I recently ate at Denny’s, and my veggie burger came with about 2 pieces of celery and a cucumber slice, while my friend’s meals came with a pile of greasy salty french fries. My choice to not eat meat and dairy do not come from a desire to avoid calories, it comes from a belief that my food choices should not harm any living being. I am a firm believer that ‘healthy’ eating means finding a balance between nutritious food and ‘good for the soul’ food.

This brings us to potato salad. I take potato salad very seriously, and always have. I have vivid memories of late night trips to Safeway with my friend Z, to load up on deli potato salad and M&M’s. My love for potato salad has not dwindled in my transition to veganism, so I am required to satisfy my cravings in the comfort of my kitchen. I loosely used the Hellman’s recipe http://www.hellmanns.com/recipes/detail/6609/1/the-original-potato-salad for proportions, but made my own editions. This is your classic creamy, heavy, chunky, tangy potato salad. 

Ingredients:

  • 3 Pounds potatoes
  • 1 Cup Vegan Mayo (TJ’s has a vegan version, nayonaise or veganaise work as well)
  • 1 TBS yellow mustard
  • 4 dill pickles, chopped
  • 3/4 cup onion, chopped
  • 2 TBS vinegar
  • 2 tsp salt
  • 1/4 tsp pepper
  • A few tsp sugar to taste
  • Dash of pickle juice

Directions:

  1. Chop potatoes (and peel if desired) into 1 inch chunks
  2. Cover with an inch of water, bring to a boil, and reduce to a simmer until cooked through, and strain 
  3. Meanwhile, mix the mayo, mustard, vinegar, pickle juice, sugar, salt and pepper in a large bowl
  4. Mix in the potatoes, onions, and pickles
  5. Stir all ingredients together gently, and refrigerate for a few hours, or until cool. Serve and enjoy

-N

Sauteed Rainbow Chard with Baked Beans on Toast I made this meal when I didn’t have much time, but wanted a fresh, hearty dinner. I used Trader Joe’s Baked Beans and Sourdough Bread, and organic rainbow chard from the Santa Cruz Farmer’s Market. My British friend, H, taught me just how wonderful baked beans are on toast. Rainbow chard is a great leafy green, packed full of vitamins that us veg’s need. I flavored it lightly to bring out it’s sweet juicy-ness. This takes less then ten minutes to make, and was totally satisfying and delicious.  Ingredients: 1/2 Can baked beans 1 slice sourdough bread  4 stalks rainbow chard Green garlic (fresh garlic) Soy Sauce Oil, salt, pepper to taste Directions: Wash and slice your rainbow chard into bite size pieces, using both the leaf and stem Sautee in pan with a little oil and add soy sauce and spices as desired Don’t add the green garlic until the last 2 minutes or so, as it burns easily Meanwhile, toast your bread and heat up your beans Serve chard and pile your beans on your toast Enjoy :) View high resolution

Sauteed Rainbow Chard with Baked Beans on Toast

I made this meal when I didn’t have much time, but wanted a fresh, hearty dinner. I used Trader Joe’s Baked Beans and Sourdough Bread, and organic rainbow chard from the Santa Cruz Farmer’s Market. My British friend, H, taught me just how wonderful baked beans are on toast. Rainbow chard is a great leafy green, packed full of vitamins that us veg’s need. I flavored it lightly to bring out it’s sweet juicy-ness. This takes less then ten minutes to make, and was totally satisfying and delicious. 

Ingredients:

  • 1/2 Can baked beans
  • 1 slice sourdough bread
  •  4 stalks rainbow chard
  • Green garlic (fresh garlic)
  • Soy Sauce
  • Oil, salt, pepper to taste

Directions:

  1. Wash and slice your rainbow chard into bite size pieces, using both the leaf and stem
  2. Sautee in pan with a little oil and add soy sauce and spices as desired
  3. Don’t add the green garlic until the last 2 minutes or so, as it burns easily
  4. Meanwhile, toast your bread and heat up your beans
  5. Serve chard and pile your beans on your toast
  6. Enjoy :)
Tangy Udon Noodles with Lemon Honey Brussel Sprouts For this meal I used the same method for the Brussels as a recipe I posted earlier (Lemon honey sautéed Brussel sprouts, about a month ago) topped on wide udon noodles, which you can find at most natural food, Asian markets or some grocery stores. I flavored the noodles with my favorite combo of soy sauce, rice vinegar and lemon juice. For some extra protein add cubes of tofu or cooked soybeans. Ingredients: Wide udon noodles Brussel sprouts Rice vinegar Soy sauce  Lemon  Honey or vegan sweetener  Olive oil  Salt, pepper and garlic to taste  Directions: For the Brussels Boil a pot of water (with enough water to cover brussels) Wash brussels well, peeling off outer leaves if they look gross Chop into halves or quarters, depending on their size Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard Strain and put brussels in a large pan with olive oil Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough)  Continue to sautee until they are tender For the noodles:  Follow directions on the package to cook noodles  Drain and mix in a bowl with rice vinegar, soy sauce and lemon to taste.  Add protein source if desired and top with cooked Brussels. Enjoy :) View high resolution

Tangy Udon Noodles with Lemon Honey Brussel Sprouts

For this meal I used the same method for the Brussels as a recipe I posted earlier (Lemon honey sautéed Brussel sprouts, about a month ago) topped on wide udon noodles, which you can find at most natural food, Asian markets or some grocery stores. I flavored the noodles with my favorite combo of soy sauce, rice vinegar and lemon juice. For some extra protein add cubes of tofu or cooked soybeans.

Ingredients:

  • Wide udon noodles
  • Brussel sprouts
  • Rice vinegar
  • Soy sauce 
  • Lemon 
  • Honey or vegan sweetener 
  • Olive oil 
  • Salt, pepper and garlic to taste 

Directions:

  1. For the Brussels
  2. Boil a pot of water (with enough water to cover brussels)
  3. Wash brussels well, peeling off outer leaves if they look gross
  4. Chop into halves or quarters, depending on their size
  5. Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard
  6. Strain and put brussels in a large pan with olive oil
  7. Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough) 
  8. Continue to sautee until they are tender
  9. For the noodles: 
  10. Follow directions on the package to cook noodles 
  11. Drain and mix in a bowl with rice vinegar, soy sauce and lemon to taste. 
  12. Add protein source if desired and top with cooked Brussels. Enjoy :)
Crunchy Lentil Tahini Wrap Ingredients: Wrap or Tortilla ( I used Trader Joes Olive Oil Wraps) 3/4 cup cooked lentils ( Also used Trader Joes precooked lentils) Chopped romaine lettuce Diced cucumbers 1/4 cup black beans A few tablespoons tahini dressing (or dressing of choice) A few tablespoons Daiya Pepperjack Shreds Optional: fresh lemon juice Directions: Put wrap or tortilla in a pan with the Daiya and let it melt slightly, making sure your wrap doesnt harden too much Take wrap off the heat and add lentils, beans, veggies, dressing, and mix up so everything is well-dressed Fold your wrap like a burrito and squeeze on lemon juice if desired Enjoy :) -N View high resolution

Crunchy Lentil Tahini Wrap

Ingredients:

  • Wrap or Tortilla ( I used Trader Joes Olive Oil Wraps)
  • 3/4 cup cooked lentils ( Also used Trader Joes precooked lentils)
  • Chopped romaine lettuce
  • Diced cucumbers
  • 1/4 cup black beans
  • A few tablespoons tahini dressing (or dressing of choice)
  • A few tablespoons Daiya Pepperjack Shreds
  • Optional: fresh lemon juice

Directions:

  1. Put wrap or tortilla in a pan with the Daiya and let it melt slightly, making sure your wrap doesnt harden too much
  2. Take wrap off the heat and add lentils, beans, veggies, dressing, and mix up so everything is well-dressed
  3. Fold your wrap like a burrito and squeeze on lemon juice if desired
  4. Enjoy :)

-N

Lunch On the Go: Whole Wheat Penne with Kale and Bean Salad

I often have to leave my house and go to school for 12 hours at a time. I imagine I am not the only one who isn’t able to have a leisurely freshly-made lunch every day. However, I refuse to sacrifice eating healthy, tasty food. Food is often the highlight of my day, and let’s be honest, a stressful day gets a whole lot better when you whip out a zesty, satisfying meal, even if it’s amidst piles of books or computers or wherever your workweek takes you. 

Anyhow, this is a great meal to make while you’re running around getting ready for the day. Pasta is simple, steaming the kale is quick, and opening cans and stirring some beans together is easy. I used Trader Joe’s Whole Wheat Penne (whole wheat is much more nutritious than white, and it also tastes just as good), organic kale, canned corn and black beans, and frozen peas. Both of these dishes save well, just throw them in a container and you are ready to go!

Ingredients:

  • Whole wheat pasta
  • Kale
  • Canned corn (or fresh if you are awesome)
  • Frozen peas
  • Canned black beans 
  • Olive oil & balsamic vinegar
  • Nutritional Yeast, salt, pepper 
  • Lemon

Directions:

  1. Boil a pot of water and cook the pasta
  2. Put chopped kale in a pan with a little water and olive oil, cover 
  3. Steam kale until cooked, remove lid and add lemon juice, salt and pepper
  4. Mix black beans, peas and corn together in a container and squeeze on lemon juice
  5. Toss your cooked pasta with olive oil, vinegar and nutritional yeast in a container
  6. Add your kale to the pasta or put in a separate container
  7. Put a lemon slice in with your food for a little extra flavor if needed
  8. Leave for the day happy and excited for lunch :)

-N

Colorful Salad with Homemade Herbed Croutons You know how when you go to buffets or dining halls or salad bars the salads are always SO good? There are so many choices and textures and flavors. There are croutons and veggies and fruits and seeds and peas and dressing and it’s all so crunchy and wonderful. When I moved off my college campus and away from those salad bars, I decided it was time to take matters into my own hands and create a salad just as exciting and versatile.  I have figured out that they key components to creating a successful salad are: croutons, good dressing, lots of colors, and small juicy items like peas or corn. I prefer making my own croutons to buying them (cheaper, healthier, more fun). I save the ends of bread (yeah, I don’t eat the ends, so what) and freeze them. When salad time rolls around I pop them in the microwave, chop them up and sautee them til they are crispy and greasy and delicious. In terms of dressing, I love tahini dressing or sesame-soy-ginger, but an easy and still yummy way to go is olive oil and balsamic vinegar, or lemon juice, salt and pepper, or all of the above.  I made this salad with my wonderful best friend, A. She is just getting into cooking and it’s so much fun to teach her what I know and watch her get excited as she invents new and delicious meals.  You can really put in almost any vegetable and your salad will taste great, but here’s what we did: Ingredients: Romaine lettuce, washed and chopped Frozen peas, cooked and let to cool Canned corn, drained Broccoli (raw, or slightly steamed) Bell pepper  Carrots Celery Several pieces bread Olive oil Salt, pepper, garlic powder, rosemary and thyme Dressing Directions: Defrost bread if necessary, cut into crouton size pieces Heat olive oil in a pan, add bread and mix around so all the pieces get oily Add herbs and oil as needed (it takes a bit of oil to get them crispy) Sautee until croutons are crispy and flavorful (this tends to take at least 10 minutes) Meanwhile, wash and chop veggies into bite size pieces Mix veggies and croutons together in a large bowl, add dressing and toss Serve and enjoy -N View high resolution

Colorful Salad with Homemade Herbed Croutons

You know how when you go to buffets or dining halls or salad bars the salads are always SO good? There are so many choices and textures and flavors. There are croutons and veggies and fruits and seeds and peas and dressing and it’s all so crunchy and wonderful. When I moved off my college campus and away from those salad bars, I decided it was time to take matters into my own hands and create a salad just as exciting and versatile. 

I have figured out that they key components to creating a successful salad are: croutons, good dressing, lots of colors, and small juicy items like peas or corn. I prefer making my own croutons to buying them (cheaper, healthier, more fun). I save the ends of bread (yeah, I don’t eat the ends, so what) and freeze them. When salad time rolls around I pop them in the microwave, chop them up and sautee them til they are crispy and greasy and delicious.

In terms of dressing, I love tahini dressing or sesame-soy-ginger, but an easy and still yummy way to go is olive oil and balsamic vinegar, or lemon juice, salt and pepper, or all of the above. 

I made this salad with my wonderful best friend, A. She is just getting into cooking and it’s so much fun to teach her what I know and watch her get excited as she invents new and delicious meals. 

You can really put in almost any vegetable and your salad will taste great, but here’s what we did:

Ingredients:

  • Romaine lettuce, washed and chopped
  • Frozen peas, cooked and let to cool
  • Canned corn, drained
  • Broccoli (raw, or slightly steamed)
  • Bell pepper 
  • Carrots
  • Celery
  • Several pieces bread
  • Olive oil
  • Salt, pepper, garlic powder, rosemary and thyme
  • Dressing

Directions:

  1. Defrost bread if necessary, cut into crouton size pieces
  2. Heat olive oil in a pan, add bread and mix around so all the pieces get oily
  3. Add herbs and oil as needed (it takes a bit of oil to get them crispy)
  4. Sautee until croutons are crispy and flavorful (this tends to take at least 10 minutes)
  5. Meanwhile, wash and chop veggies into bite size pieces
  6. Mix veggies and croutons together in a large bowl, add dressing and toss
  7. Serve and enjoy

-N

Vegan Grilled Cheese I grew up on soy cheese. We had every kind of gushy, soggy, strangely colored ‘cheese’, all with that weirdly bitter aftertaste. This lasted until my sister and I refused to eat one more bite and demanded our cheese come from cows. This is why, when I went from vegetarian to vegan about half a year ago, I silently swore never to eat fake packaged cheese. I didn’t see the point, it didn’t taste like dairy cheese, it doesn’t have much nutritional value, and I was perfectly happy with my diet. As time has progressed however, I have become increasingly curious about all the vegan products out there, and my judgements that they won’t taste like the ‘real thing’ have faded. When you go long enough without ‘real’ cheese or ice cream or yogurt, the vegan version tastes just as good, better even because you feel morally sound about what you’re putting in your body. I now go nuts for a bowl of coconut bliss ice cream, or nachos with vegan sour cream, and as of this morning, for Daiya vegan cheese. Let me tell you, vegan cheese has made leaps and bounds since I was 12 years old grimacing at pale orange-almond-soy-mush in my parents fridge. This snack takes about 5 minutes to make, and is absolutely delicious.  Ingredients: Bread (I used whole wheat) Daiya (I used mozzarella style. You can find it at natural food stores for $6 a bag) Optional: Earth balance or oil Directions: Put earth balance/oil in a pan or turn on a panini maker Spread Daiya on your bread, place in maker/on pan Cook on both sides until the Daiya has melted and the bread is slightly crispy Serve immediately with some veggies on the side (I had cucumbers) and enjoy thoroughly :) -N View high resolution

Vegan Grilled Cheese

I grew up on soy cheese. We had every kind of gushy, soggy, strangely colored ‘cheese’, all with that weirdly bitter aftertaste. This lasted until my sister and I refused to eat one more bite and demanded our cheese come from cows.

This is why, when I went from vegetarian to vegan about half a year ago, I silently swore never to eat fake packaged cheese. I didn’t see the point, it didn’t taste like dairy cheese, it doesn’t have much nutritional value, and I was perfectly happy with my diet.

As time has progressed however, I have become increasingly curious about all the vegan products out there, and my judgements that they won’t taste like the ‘real thing’ have faded. When you go long enough without ‘real’ cheese or ice cream or yogurt, the vegan version tastes just as good, better even because you feel morally sound about what you’re putting in your body. I now go nuts for a bowl of coconut bliss ice cream, or nachos with vegan sour cream, and as of this morning, for Daiya vegan cheese. Let me tell you, vegan cheese has made leaps and bounds since I was 12 years old grimacing at pale orange-almond-soy-mush in my parents fridge. This snack takes about 5 minutes to make, and is absolutely delicious. 

Ingredients:

  • Bread (I used whole wheat)
  • Daiya (I used mozzarella style. You can find it at natural food stores for $6 a bag)
  • Optional: Earth balance or oil

Directions:

  1. Put earth balance/oil in a pan or turn on a panini maker
  2. Spread Daiya on your bread, place in maker/on pan
  3. Cook on both sides until the Daiya has melted and the bread is slightly crispy
  4. Serve immediately with some veggies on the side (I had cucumbers) and enjoy thoroughly :)

-N

Soba Noodles with Tofu Soba noodles are Japanese noodles, made out of buckwheat. This is a great dish for noodle lovers like myself, if you want to stay away from bleached white pasta,try some asian flavors and eat a yummy and quick new dish.  Nutrition info here: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5776/2 I used Hodosoy (local tofu seller, that E used to work for, their tofu is organic and SO much better than other brands) medium-firm tofu. You can find this at many farmers markets and grocery stores in the extended bay area.  Ingredients: soba noodles, which you can find at any asian market, whole foods or other natural foods store tofu soy sauce rice vinegar (any grocery store should have this) lemon juice nutritional yeast sometimes-sesame oil. it has a strong taste so I only use a teeny bit.  Directions: boil water, add soba noodles cut up tofu into small pieces when noodles are done, drain water and mix in a bowl with the tofu add all sauces to taste, stir well, enjoy :) -N View high resolution

Soba Noodles with Tofu

Soba noodles are Japanese noodles, made out of buckwheat. This is a great dish for noodle lovers like myself, if you want to stay away from bleached white pasta,try some asian flavors and eat a yummy and quick new dish. 

Nutrition info here: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5776/2

I used Hodosoy (local tofu seller, that E used to work for, their tofu is organic and SO much better than other brands) medium-firm tofu. You can find this at many farmers markets and grocery stores in the extended bay area. 

Ingredients:

  • soba noodles, which you can find at any asian market, whole foods or other natural foods store
  • tofu
  • soy sauce
  • rice vinegar (any grocery store should have this)
  • lemon juice
  • nutritional yeast
  • sometimes-sesame oil. it has a strong taste so I only use a teeny bit. 

Directions:

  1. boil water, add soba noodles
  2. cut up tofu into small pieces
  3. when noodles are done, drain water and mix in a bowl with the tofu
  4. add all sauces to taste, stir well, enjoy :)

-N

Burdock Carrot Kinpira This is a macrobiotic (see definition below) dish that is especially yummy and appropriate for this time of year. Autumn time and even into winter, the kidneys are weaker and more susceptible to illness. Both burdock and carrots are tonifying to the kidneys. Burdock root is also used to promote urination and overall physical vitality. Cooked carrots are great for improving anemia. After an excess of sugar, root vegetables, especially burdock and carrots are very helpful in rebalancing the body. This recipe is a nice balance between the sweetness of the carrots, the slight bitter of the burdock, the salt of tamari and spicy and warming ginger root. Ingredients:-2 stalks of burdock root-3 stalks of carrot (may do more or less carrot/burdock depending on preference, may want to experiment)-Dark sesame oil-Grated ginger -Tamari or soy sauce -Sesame seeds (optional) Recipe:Start by cutting the burdock root into matchsticks (this is done by cutting the root into thin diagonal slices in the round, then by stacking about three and cutting into match size pieces). Add about a tablespoon of sesame oil to a pan, then add the burdock, put a top on and let sit while you cut the carrots into matchsticks as well. Add the carrots after about five minutes. Stir together; add about a tablespoon of tamari and cook on low with a lid for about 20-25 minutes until liquid is evaporated. You may need to add a little bit of water along the way. When the dish is done, grate about a tablespoon of ginger and squeeze in palm of hand over the entire dish. Add dark or light sesame seeds to garnish if you like. Enjoy this hearty, tonifying dish as a side dish or a main meal. Macrobiotics is a lifestyle centered on the principles of Yin and Yang. Its goal is to bring balance to our lives and our diets. The roots of macrobiotics come from Chinese medicine and the Japanese cuisine. The diet is mostly vegetarian and vegan, although some people do eat fish. The main components to a macrobiotic diet are fresh, local, and in-season vegetables. Grains are also a large part of the Macro diet.  -L (Friend to Sisters N & E and new contributor to the blog) View high resolution

Burdock Carrot Kinpira

This is a macrobiotic (see definition below) dish that is especially yummy and appropriate for this time of year. Autumn time and even into winter, the kidneys are weaker and more susceptible to illness. Both burdock and carrots are tonifying to the kidneys. Burdock root is also used to promote urination and overall physical vitality. Cooked carrots are great for improving anemia. After an excess of sugar, root vegetables, especially burdock and carrots are very helpful in rebalancing the body. 

This recipe is a nice balance between the sweetness of the carrots, the slight bitter of the burdock, the salt of tamari and spicy and warming ginger root. 

Ingredients:
-2 stalks of burdock root
-3 stalks of carrot 
(may do more or less carrot/burdock depending on preference, may want to experiment)
-Dark sesame oil
-Grated ginger 
-Tamari or soy sauce 
-Sesame seeds (optional)

Recipe:
Start by cutting the burdock root into matchsticks (this is done by cutting the root into thin diagonal slices in the round, then by stacking about three and cutting into match size pieces). Add about a tablespoon of sesame oil to a pan, then add the burdock, put a top on and let sit while you cut the carrots into matchsticks as well. Add the carrots after about five minutes. Stir together; add about a tablespoon of tamari and cook on low with a lid for about 20-25 minutes until liquid is evaporated. You may need to add a little bit of water along the way. When the dish is done, grate about a tablespoon of ginger and squeeze in palm of hand over the entire dish. Add dark or light sesame seeds to garnish if you like. 
Enjoy this hearty, tonifying dish as a side dish or a main meal. 

Macrobiotics is a lifestyle centered on the principles of Yin and Yang. Its goal is to bring balance to our lives and our diets. The roots of macrobiotics come from Chinese medicine and the Japanese cuisine. The diet is mostly vegetarian and vegan, although some people do eat fish. The main components to a macrobiotic diet are fresh, local, and in-season vegetables. Grains are also a large part of the Macro diet. 

-L (Friend to Sisters N & E and new contributor to the blog)

Communal Vegetarian & Vegan Food Blog

Hi all,

This is a communal blog to share vegetarian and vegan meal ideas, recipes, questions, concerns, and a place to share knowledge of veg diets and nutrition.

I decided to start it when several friends mentioned that they want to cut down on meat and/or dairy but aren’t sure what to cook or how to eat. As a college student, I keep my own recipes fairly simple and cheap, but I welcome all kinds of recipes. It’s set up so anyone can submit entries, if you want to be a regular poster let me know and I can give you the login info! Enjoy.

-Naomi