Recipe: Mom's Halushka Goes Vegan

Halushka is an example of a non-vegan recipe that had emotional ties to me. The flavors and textures with this dish, which was cooked often by my mother, were always comforting – the sweet, tender noodles; the wilted cabbage; the salt and garlic flavors over the pan-fried protein. 

I remember how proud my mom was to serve this dish to her family as well as neighbors and at potlucks. It was always well-received. Well, I definitely don’t miss the animal protein, but that’s easily remedied with Viana’s Smoked Veggie Frankfurters. My vegan dish that was inspired by my mom’s Halushka recipe achieves everything that the original does without the Kielbasa.  

My mom’s recipe was very garlic heavy, which I loved, so don’t be surprised with how much garlic is in this recipe.

Ingredients:

¼ c. of vegan buttery spread

1 onion sliced thinly

4-5 cloves of garlic sliced thinly

1/4 c of garlic powder, divided

4 links of Viana’s Smoked Veggie Frankfurters sliced into discs

One small or medium head of cabbage shredded

2 servings of cooked thick noodles (I used brown rice fettuccine-style noodles that I had in the pantry)

Salt, as needed

Optional ingredients that are not in my mom's original recipe: red chili flakes, chopped kale

Directions:

Cook the noodles according to the directions and set aside. Melt the buttery spread in a large pot, and add the sliced onions. Sautee for 5 minutes over medium heat and then add the sliced garlic, 2 T of garlic powder, and the sliced frankfurters. Cook for 5 minutes. Add the shredded cabbage and put a lid on the pot to help wilt the cabbage. You can lower the heat a little while you wait. Once you’re able to stir the mixture easily and the cabbage is nearly wilted (5-10 minutes), stir in the cooked pasta. Taste and add salt to your liking. I added the other 2 T of garlic powder at this point. Continue to stir the mixture so the noodles get incorporated throughout. Remove the pot from heat. 

You can leave the dish as-is, or you can add red chili flakes and/or one bunch of chopped kale. You can either incorporate the kale into the hot mixture in a separate large bowl or place the chopped kale on top of the hot mixture and put a lid on the pot. After several minutes, the steam and heat from the cooked food will make the kale easier to incorporate into the mixture. 

Viana's Smoked Veggie Frankfurters have a smooth consistency and a smoky, salami-like flavor.

I see stinky garlic breath in my future.

The perfect bite: a little kale, cabbage, noodle, and smoked sausage. I think my mom would be proud. Now I have a version of the recipe I can pass on to my son.  

Recipe: Creamy Mashed Cauliflower

I was inspired to cook with cauliflower after watching the premiere episode of “How to Live to 100,” which is a vegan cooking show on The Cooking Channel. I don’t get The Cooking Channel on Cablevision, but you can watch episodes on the network’s website, here.

As chef Jason Wrobel points out in his show, cauliflowers contain:

• Phytonutrients that activate detoxification enzymes in the body
• Antioxidants – such as Vitamin C and Manganese – that fight free radicals
• Nutrients (like Vitamin K) that fight inflammation

One of my favorite cauliflower comfort-food recipes is a low-carb alternative to traditional mashed potatoes.

Creamy Mashed Cauliflower

Ingredients:
1 head of cauliflower, chopped into florets
3 T of vegan Parmesan, such as Parmela’s Parmesan Style Aged Nut Cheese
2 T of garlic powder
2 T of dillweed or ¼ c – ½ c of fresh chopped dill or chives
3 T of room-temperature vegan cream cheese (I followed this recipe to make my own scallion cream cheese)
2 T of vegan buttery spread (optional)

Directions: Steam or boil the cauliflower until fork tender. This can take anywhere from 20-30 minutes. Drain the cauliflower and place in a food processor. Add the Parmesan and garlic powder, and pulse until creamy. Transfer the mashed cauliflower to a large bowl and stir in the room-temperature cream cheese, dillweed, and buttery spread. Add salt to taste. If you want more of a tang in your mashed cauliflower, use vegan sour cream or dairy-free yogurt instead of the cream cheese. Or, you can use the cream cheese and add 1-2 T of fresh lemon juice, which is what I did.

The cauliflower becomes creamy after a few minutes in the food processor.

My bowl of creamy mashed cauliflower with the scallion cream cheese mixed in it. the arlic powder and Parmesan give the cauliflower a satisfying, savory taste. The cream cheese provides a little tang, and the scallions and herbs add texture and fragrance. Yum!

Recipe: Almond and Pumpkin Porridge (#gluten-free, #grain-free)

Over the past few days, my breakfasts have consisted of a tasty eggless-salad sandwich with three strips of Upton's Bacon Seitan (Recipe to come!).

I wanted something different this chilly Sunday morning, so I tested a new recipe that I printed about a month ago from Choosing Raw.  Instead of oats, this porridge uses almond pulp that's produced from making homemade almond milk. I don't make my own almond milk, so I used almond flour.

The recipe calls for cinnamon. For the heck of it, I'm using Apple Pie Spice. Use Pumpkin Pie spice if you want.

Almond and Pumpkin Breakfast Porridge (gluten-free and grain-free)
Ingredients:

• 1 c. pumpkin puree
• 1/3 c. almond pulp (I used almond flour)
• 1 T of ground flaxseed or chia seeds, which are not ground up
• 1/3 c. of almond milk (I used unsweetened vanilla almond milk)
• Pinch of salt
• 1/2 tsp. of ground cinnamon (I used Apple Pie Spice)
• 2 tsp of maple syrup (Go with Grade B, it's more flavorful than Grade A)

Toppings: chopped nuts, vegan chocolate chips, dried fruit, etc.

Directions:

Add the pumpkin, almond pulp (or flour), flax or chia (I used chia), almond milk, salt, and cinnamon to a small to medium saucepan. Whisk the ingredients over medium heat until they start to bubble. Simmer for 5 minutes, whisking gently and continuously. Empty contents into a bowl and drizzle with the maple syrup and toppings. I sprinkled a little more Apple Pie Spice on top. 

My porridge seen just before it began bubbling. Try to keep the chia seeds in the mixture.

The porridge was slightly salty and had the wonderful consistency of the cream of wheat I remember eating as a child. If you want your porridge creamy, then use flax; otherwise, the chia seeds add a chewy bite (I loved it). I tasted the pumpkin with each bite, but it wasn't strong. I didn't really taste the cinnamon or anything else, which is perfectly fine. So, adjust the seasonings to your liking. I might try this with ground cardamom next time. 

My finished bowl of almond and pumpkin porridge drizzled with maple syrup.

It was a hardy breakfast, and I only could eat half. My husband enjoyed the small spoonful I gave him, and my son -- as expected -- didn't like it. With his autism, textures can be a problem, so the chia seeds were not a welcome addition to his palate. He struggles sometimes with soups, cereal, and dishes that have different components (such as a sauce over rice). He loves crunchy things, so cereal in the beginning is good, but once it gets soggy he starts to gag with the mushy texture mixed with the runny almond milk. He doesn't struggle to eat; some children on the spectrum have low muscle tone in their mouths that affect their ability to chew and swallow. But, his problem is more of a strong gag reflex that comes about because he's sensitive to textures. His eating habits have improved tremendously over the years, so I have no doubt this problem will be a short blip in his life. 

Enjoy the porridge. It's definitely a keeper in my stack of recipes.

Creative Curry Time

I was craving a tomato-based curry in which to submerge some baked tofu and eat with a few sweet potato falafels, but I didn't have any canned or fresh tomatoes. Good thing I had a can of chunky tomato soup (vegan, of course). This soup was already sweetened a bit and had some herbs tossed in, so I liked that some of the flavoring was done for me.

My baked sweet potato falafels. Recipe from FatFree Vegan Kitchen.

A little back story -- I'm hoping my family gets to move to Arkansas in the next couple of months, so I've been working through all the food I have stored in my pantry and freezer to save up some money and lighten the moving load. The move would be part of a relocation through my husband's job. When my husband first mentioned that we might have the opportunity to move to Arkansas, I opened up Google and typed in "vegan restaurants in Bentonville, Ark." I didn't search for rental rates, schools, or big-city-like things -- I just wanted to know what the atmosphere would be like. I was happy to see in the search results that there are vegetarian restaurants that could easily serve me vegan fare. Plus, I read they also have cool farmers markets in the area, so I'm gung-ho about going. Anyway, that's why I don't rush out to buy "missing" ingredients when I want to cook; I just try to be creative with what I have.

So, back to the recipe ...

Ingredients:

• 2 T of olive oil
• 2 tsp. cumin seeds
• 2 cloves of garlic, minced
• 1-inch piece of ginger, minced (I used a big honkin' spoon of ginger-garlic paste because I was out of garlic and ginger -- about 2 T; the paste can be found at Indian stores)
• 1 minced hot pepper -- jalapeno or green chili, for example (I had one lonely chipotle pepper sitting in about 2 T of adobo sauce sitting in a container in the fridge; I used this pepper and the sauce)
• 1 tsp curry powder
• 2 tsp paprika
• 2 tsp of garam masala
• 3 chopped tomatoes or 1 15-ounce can of diced tomatoes (I used my 19-ounce can of tomato soup)
• 1 tsp of baking soda
• 1 c. of cubed baked tofu (You could use chopped mushrooms instead)
• 1/4 c. of raisins (I didn't have raisins, so I used dried cranberries)
• 1/2 c of chopped cashews
• Optional ingredients: dash of cinnamon, coconut milk, vinegar, sugar

Directions:

Heat the oil in a large skillet over medium heat. Add the cumin seeds and allow them to sizzle for less than a minute. Add the ginger and garlic and saute for a couple minutes. Add the curry powder, paprika, garam masala, and tomatoes. Stir well and simmer for 5 minutes. If you want a thicker sauce allow the liquid to reduce a bit on low heat. Add the baking soda and stir well (the mixture will foam a bit; the baking soda cuts away some of the acidity). Add the cubed tofu, cashews, and raisins, and simmer for another 5 minutes. At this point, I added a dash of cinnamon and about a 1/2 cup of coconut milk I had sitting in the fridge. (I had used most of the cream to make coconut whipped cream, so I had mostly the watery portion leftover). If you want your curry sweeter, add a little sugar. If you need more tang, add 1-2 T of vinegar. 

That's it. You can add a pinch of salt if needed. My tomato soup had salt in it, so I didn't need to add any extra. Serve with tortillas, naan bread, or over rice. I'm weird and like to eat my chunky curries like stew. 

My finished curry. My spoon shows the baked tofu and some cashew bits.

I was happy with how the curry turned out. It had a little heat to it, and the tofu chunks and bits of cashews and dried cranberries provided great texture. The baked tofu wasn't mushy; it had a nice chew to it. The cashews were softened, but still had a bite to them, and the dried cranberries gave bursts of sweetness that cut into the smoky heat from the chipotle pepper and adobo sauce.

I love this brand of baked tofu. I buy it from Whole Foods and freeze the extras. I used half a package for this recipe (two chunks are in each package). I then slice the tofu in half the long way, and then I cube it.

My husband loved the curry. I like surprising him with my fun creations and showing him that his American-born Desi girl knows how to use her spices!

I'm in Veggie Heaven

Veggie Heaven is a vegan restaurant with three locations in northern New Jersey: Teaneck, Denville, and Montclair.  There's also a New City, N.Y., location.

I frequent the Teaneck location on a monthly basis. Reviewers on Yelp give all the restaurants a solid 4-star rating, with many more 5-star reviews than 4-star.

I was "forced" to try the Teaneck Veggie Heaven a couple years ago by my curious sister. The menu is entirely vegan and about 90 percent of the dishes are based off items you'd find at a Chinese restaurant:

• Hot and Sour Soup; Dumplings, and Scallion Pancakes
• General Tso's Chicken, Beef with Broccoli, Happy Family
• Singapore Noodles and Lo Mein and Fried Rice dishes

All the above items are magnificent. The food is prepared well, served piping hot (when applicable), and is bursting with flavor. The mock meats served at the restaurant replicate the texture and flavor of the meat from chicken, beef, pork, and seafood to perfection.

It's odd that a vegan would want to eat foods that taste like animal flesh, but I try to look at it another way. Take my father, for example. While my dad loves the Indian dishes my mom prepares, he equally embraces highly processed foods. I got him to go to Veggie Heaven by showing him on the menu that they do indeed serve meat and he doesn't have to eat only tofu and broccoli. My dad only cleans his plate when he really likes what he's eating, and the fact that only a few pieces of rice remained at the end of our meal must have meant he loved the General Tso's Chicken (a favorite by many diners). And whenever he visits me, he actually requests food from Veggie Heaven...it's a miracle! So, I think restaurants like Veggie Heaven help carnivores realize that they can live without meat.

Plus, the restaurant serves many dishes that don't feature mock meats but instead include crispy tofu and/or mushrooms and other sturdy veggies that can stand up to various sauces.

Another reason why I think these types of restaurants are good is because many people like me grew up eating meat. I wish I became a vegan sooner, but I can't go back in time. As I mentioned in my previous post, foods that you grew up eating or enjoyed during special occasions are hard to give up. And instead of having people "cheat" and eat those meals, they can veganize the recipe easily with fake meats. And, as they expand their ingredient list, they may learn to lean less on fake meats.

Now back to Veggie Heaven ...

My weakness at the restaurant used to be the desserts. I absolutely loved the Coconut Blueberry cake and Red Velvet Cake. Both items were light, airy, and had a slightly nutty flavor in the cake portion and a buttery, sweet flavor in the thick frosting. My sister always ordered the Green Tea Cake, which had a distinctive tea flavor that went well with the thin layer of not-so-sweet frosting.

The slightly nutty and not-so-sweet Red Velvet Cake ($4.50) at Veggie Heaven in Teaneck.

The delicious Green Tea Cake ($4.25) at Veggie Heaven in Teaneck.

Over this past year, my taste for sweets has diminished a bit, so I rarely order dessert now. My weakness at Veggie Heaven is now their sushi items. OMG, I'm in heaven. I don't know how they do it, but the rolls rival anything you'd find at a high-end Japanese restaurant.

Pictured, from left, is the Rainbow Roll (savory, $8.95), Fireball Roll (sweet and spicy, $6.95), and Coconut Shrimp Roll (more sweet than savory, $7.50) from Veggie Heaven in Teaneck.

I have nearly all the rolls and none have been a disappointment; although, the expensive rolls feature more components and are much fancier than a simple Avocado Roll. Other rolls that I recommend (besides the ones pictured above) include any of the chicken rolls (Roast or Teriyaki), Spicy Tuna Roll (which has a tuna-fish-spread texture in the middle, the Philadelphia Roll and the Dragon Roll.

My other absolute favorite dish is the Vege Chicken Cutlet in Organic Whole Wheat Pita ($10.95). It seems pricey, but it's loaded with perfectly breaded chicken strips, shredded greens, and onions. Then a slightly runny, yet perfectly sweet and tangy vegan mayo is poured over the top of both halves of the sliced pita. My sister couldn't understand why I always order this item until she finally got it for herself.

If you're fortunate enough to live near one of these Veggie Heaven establishments, do yourself a favor and give the place a try. Every table is served a small bowl of pickled cabbage and served a big pot of tea for free. Definitely come for the lunch specials, which are plentiful and cost anywhere from $5.95 to $6.95, plus the items come with soup or a spring roll.

See, eating healthy doesn't have to be costly!

No Animals Were Harmed with the Making of This Fake Meat

The decision to eat fake meat can get some vegans riled up. I definitely can understand why some people find it disgusting to eat a product that resembles the flesh of animals. When I first became plant-based, I immediately shunned fake meats. I asked my cousin, who has been vegan for a few years and is an activist for animal rights, her thoughts on imitation burgers, hot dogs and chicken strips.

She said the transition to a vegan lifestyle can be difficult for some people, so fake meats fill that void that former carnivores experience. She told me her husband loves veggie hot dogs, and my family and hers have enjoyed vegan burgers together in the past, so I know she and her young daughter have no qualms with the occasional soy- or wheat-based sandwich meat.

It was definitely exciting as a home cook to convert my beloved non-vegan recipes into plant-based ones with the aid of seitan (comprised of wheat gluten) and TSP (textured soy protein). My husband marveled at my new-and-improved dishes that included such classics as:

• Chicken curry
• "Meatloaf"
•  Tacos and tamales

I know for myself that having these fake meats at my disposal provided a sort of comfort. There was no way I was going back to eating animal flesh, but feeling satisfied and not feeling cut off from dishes that reminded me of my mom, holidays, and other special occasions was important. 

As the year went on, my stack of recipes grew considerably, and the "stars" of the dish shifted from fake meats to heartier veggies. I would say fake meats appear sparingly in my diet today because I've just grown to love the taste of fruits and veggies, and I just feel great when I eat more fresh produce. 

So, if you're new to the plant-based scene, don't feel guilty for chowing on Gardein, Fieldstone, or Tofurky products. You might need these items to help other family members let go of their meat obsession and to fill everyone's plates until you achieve a collection of good plant-based recipes. 

Coming soon: I'll talk about one of my favorite vegan eateries and a NYC shop that delivers awesome vegan "meat" products. 

Happy Vegan New Year

I stopped eating animal flesh and anything that comes from an animal in early January 2013.

I can't believe how quickly this year has gone by and how incredibly easy it has been to follow a plant-based diet. There were a few factors that helped me in my journey, including:

• Working from home: I have time throughout the day to experiment with recipes, go grocery shopping, and spend time on the Internet looking for inspiration. 
• I live near NYC: I can find so many wonderful ingredients at local ethnic stores and, of course, Whole Foods. But, I was pleasantly surprised at how my local Indian grocery store carried a lot of the items I need on a routine basis -- black salt (kala namak), jackfruit, spices, lentils, coconut milk and more. The Giant Farmers Market in downtown Hackensack is a haven for low-priced fruits and veggies, as well as the organic tofu that's sold for only $1.99 (the lowest I've seen around). 
• Many people follow a Kosher diet here: Thanks to a wonderful Jewish population in the region, dairy substitutes are plentiful at small shops and large chain stores like Shop-rite (I don't know the exact rules with Kosher, but there's something about not mixing meat and dairy in a meal or during the cooking preparation). So, Tofutti and Daiya and many vegan food items are not difficult to find. Plus, I've seen Tofutti for as low as $1.79 at local markets that cater to a Jewish audience (all are welcome!). What I couldn't find locally I found on Amazon, Vegan Cuts, VeganEssentials, Food Fight Grocery, Pangea, Rabbit Food Grocery, and The Vegetarian Site. 
• I turned to Facebook: I added as many vegan Facebook sites to my interest list as possible. From activist pages to recipe pages, I was constantly surrounded with vegan words of support and information to make me a more educated consumer. 

When I finally opened my eyes to where my milk and eggs and packaged meat products came from, it was easy to go cold-turkey to a cruelty-free lifestyle. I can't believe I used to think that cows just naturally produced milk. Truth is it's easy for today's consumers to be in the dark about where their food comes from or how it's produced. First of all, we never see the animals getting butchered. Also, I'm so tired of all the happy-cow commercials on TV. There's one commercial on TV where a mom and a cow standing next to her are crying as the child goes off to her first day of school. My 6-year-old asked why the cow was crying and I said without hesitation that she's crying because her baby was taken away and her milk is being given to humans. He didn't understand what I was saying, but I'm sure one of these days he will.

Because I handle all the cooking, my husband become plant-based by default. He quickly lost 20 pounds and his fasting blood sugar went from the 160s to between 100-110 (He's diabetic and on medication). Although he's still on medication, his doctor was pleased with his blood work when she saw him six months into our plant-based journey.

My son has autism, so feeding him has always been a challenge. I've seen some children with autism eat better than neurotypical children, but my son isn't one of them. From birth he was a picky and small eater. While other kids were downing 12- to 16-ounce bottles of formula or breast milk in one shot, my son was full at 4 ounces. He was even still eating pureed foods until 3. I have no way to prove this, but I really think my son tastes things differently from those of us who are neurotypical. He only eats a few bites of chocolate, candy or ice cream. He'll tell me something sweet tastes like pickles (I'm not sure if he's just throwing that out or is serious). Food that almost anyone would wolf down, my son nibbles on and then gags. One of his favorite things to eat is a plain flour tortilla -- not toasted or filled with ingredients -- just pulled straight out of the bag. I long for the day when he eats any meal in under 40 minutes. My son isn't completely plant-based, but little by little I'm finding recipes and vegan substitutes that suit his palette. He doesn't drink cow's milk, and he doesn't care for cheese or most meat. I'm happy he at least loves my vegan smoothies with Sunwarrior Warrior Blend protein powder.

As for me, I used to feel heart palpitations at least once a week. They have since disappeared. My last physical was in August of 2012, so when I go later this year, I'll be curious to see the results of my blood work. All my numbers were in range, but I have a feeling my cholesterol is probably down. I've lost about 15 pounds and I'm aiming to lose a lot more this year by just cutting back the calories and exercising more. I didn't reduce my caloric intake this past year, but I will going forward into 2014. I've starting eating more lentils (dal) for dinner and a baked sweet potato for lunch. I'm still a sucker for a few slices of Upton's vegan bacon for breakfast.

I welcome 2014 with a renewed faith and spiritual heart and the peace that comes from living cruelty-free.

Happy New Year everyone.