Five of My Favorite Vegan Companies

Over the weekend I was lucky enough to be able to attend a trunk show at Cow Jones Industrials, my all time favorite vegan boutique, in Chatham NY. Donna Oakes, the owner (and kindest person you’ll ever meet), knows how to throw an in-store bash. Leanne Mai-Ly Hilgart from Vaute Couture and Gina Ferraraccio and Julie Dicterow from Cri de Coeur were all there to offer their vegan fashions at fabulous discounts and chat to customers about their products. I couldn’t help indulging. The trunk show didn’t just have eye candy. There were delicious nibbles from two amazing companies as well.

So now, without further interruption, five of my favorite vegan companies, that for one day on Saturday, all occupied the same space:

Cow Jones Industrials Vegan Boutique
If you’re a regular reader of this blog, you’ve heard me talk about Cow Jones before. Donna has impeccable taste. Her store offers shoes, purses, wallets, clothing, hats and scarves, jewelry, makeup, perfume and more. Unlike many vegan shops, Donna makes sure that all the products in her store are produced ethically. So in addition to being vegan, every product is made without sweatshops and without heavy environmental impact. The world would be a better place if every store lived up to the standards set by Cow Jones.

I personally have shoes, a dress, a skirt, a top, a scarf, gloves, a tee, a bracelet and makeup from Cow Jones. Donna has a real eye for the sexy and elegant.

Cri de Coeur
I love many vegan shoe companies. But I have to say, my favorite is Cri de Coeur. I own three pairs of their boots and have found them to be comfortable and sexy. I get countless compliments on them and find myself wearing them daily. At the trunk show, I bought the Charisma Lace Up Tall Boot. I loved it so much that I kicked off my Melissa Shoes and wore them home. I haven’t taken them off yet except to go to sleep.

Now, ever since I first saw the shoes, I knew I was a devoted fan, but I didn’t know how much I would love and long for their purse and jewelry line. I saw them in person for the first time at the trunk show on Saturday. I tried on each necklace and bracelet. I wanted to take home every single one of them. I’m pretty fussy about jewelry, but Cri de Coeur’s designs were so elegant, I found each piece to be a work of wearable art. And I can’t even describe the softness of the purses. Plus, I’m a girl who likes some size to my purse to fit my entire life inside. These are perfect. If you haven’t checked out the jewelry and purses, head over there now. You’ll be glad you did.

Vaute Couture
I bought my super warm and beautiful Vaute Couture coat last year from their first season. I love it. Since I already own a new coat, I tried to stay away from the new line. But when I tried on the Audrey coat at the trunk show on Saturday, I had to hold back in a big way to stop myself from buying it to add to my VC collection. It was the most beautiful coat I have ever put on my body. The fabric is soft. The cut is sleek. Don’t even get me started on the neck line.

If you haven’t yet indulged in a winter coat, (or even if you have) check out the Audrey. And of course, the other designs. Leanne from Vaute Couture has brought high fashion ethical outerwear to the masses. She deserves a round of applause from each and every one of us.

Lagusta’s Luscious Artisanal Chocolates
In addition to all the beautiful fashions, there were over ten different types of chocolate from Lagusta’s Luscious to swoon over. My favorites were the sea salt caramels, the peppermint patties and the furious vulvas. Yes, they are actually shaped like vulvas.

If you are looking to give the gift of delicious and ethically made chocolate this year, Lagusta’s is the place to shop. She’s located in New Paltz, but will ship anywhere. I had the good fortune to meet Lagusta at the trunk show. She was as lovely as her chocolate.

X’s to O’s Vegan Bakery
The trunk show also had baked goods from X’s to O’s Vegan Bakery, including mini cupcakes, snicker doodles, brownies and blondies. This was my second time eating treats from the bakery. I can’t recommend it highly enough. They are located in Troy, NY and make the most mouth watering treats. If you’re anywhere near the area (Troy is right outside Albany), I suggest you head over there ASAP to get your sugar fix.

Now, a pic of some of the ladies who were there that day. Sadly, Lagusta who was there earlier in the day, is not in the pic, but all the other ladies mentioned are here:

From left to right: Julie Dicterow, Gina Ferraraccio, Donna Oakes, Leanne Mai-Ly Hilgart, Ali Berman

My Top 5 Vegan Recipe Sources

Editor’s Note: Please welcome guest blogger Sharyn Glowatz to Livin Veg!

Just 5 years ago I was a meat eating, no cooking fool. The most impressive thing I could muster up in the kitchen was a cheese omelette with toast. My last serious attempt at cooking a meal had resulted in a grease fire that spread to my cabinets above the stove, requiring a fire extinguisher to put it out. I proudly declared myself a non-cook.

When I first became vegetarian I had a vegetarian boyfriend who cooked, so I was well taken care of, but probably ate far too much junk food when left on my own. His cooking, the fruit cart outside my office, and restaurant food sustained me for about 2 years.

About a month after we broke up and I moved out, I had an intense craving for a tofu scramble and decided to take a stab at one. How hard could it be? Turned out, not that hard at all! I whipped up a dish that was colorful, flavorful, and frankly, even better than the ones my ex-boyfriend used to make!

My passion for vegan cooking was born.

With 2 years of cooking under my belt, I still rely heavily on cookbooks and recipes. Luckily, there are no shortage of vegan cookbooks (B&N and Borders have enormous veggie cookbook sections that can suck up all your money!) and there are an endless amount of vegan blogs filled with delicious recipes. It was hard to whittle it down to 5, but these are my musts:

1. VegWeb

You really don’t need cookbooks when you have vegweb. It’s free and I especially enjoy the reviews of each recipe by users which often offer substitutes and additions. You can search by keyword so if you are sitting there with a bunch of kale you don’t know what to do with, type in kale, and voila, vegan recipes with kale. These are two amazing, healthy, hearty and easy recipes I have tried recently (both happen to include Tempeh which if you haven’t tried, you can buy for about $2 at Trader Joe’s.)

• Chard w/ Tomatoes and Tempeh
• Tempeh Breakfast Hash (I make it for dinner)

2. 1000 Vegan Recipes by Robin Robertson

This is the most comprehensive collection of Vegan Recipes out there in book form. It is well organized and so far, the recipes I have tried have been well flavored and easy to follow. If you only had this cookbook, you’d be set. While I have not come close to trying 1000 of the recipes, some of my faves have included:

• Tastes Like Tuna Sandwiches (a staple!!!)
• Roasted Potato Salad w/ Chickpeas and Sun Dried Tomatoes
• Stir Fried Sesame Asparagus
• Peanut Butter Cookies

3. The Kind Diet by Alicia Silverstone

Much has been said about the content of this book and the impact it has had on people’s lives. Outside of it’s extensive health information, my favorite part of this book are the well thought out recipes. Alicia is a real talent in the kitchen! My version of her book is covered in oil splashes and food stains and I think I’ve tried about 3/4 of the recipes. It’s hard to choose favorite recipes but I think the ones you must try are:

• Artichoke Dip (this veganized version will win over any party guest, veggie or not)
• Crispy Peanut Butter Treats w/ Chocolate Chips (kids and adults alike will go ga ga for this relatively healthy sweet fix)
• Azuki Beans w/ Kabocha Squash (I made this about 5 times this past winter and it warms your soul!)
• Dandelion Bok Choy Miso Soup (addictive)

4. Quick and Easy Vegan Comfort Food by Alicia Simpson

If you like comfort food as much as I do, this is the book for you. Alicia offers over 100 recipes for every kind of cheesy, gooey, bone sticking comfort food you can imagine from mac and cheeze, to fried “chicken,” buffalo bites and she also has a great section of smoothies that will make you smile. My favorite favorite recipe though, a throw back to my pre-veg cooking days, is her Spinach Omelette. Looks like an egg omelette, is as easy to make as an egg omelette and even my non-veg brother gobbled one up. I actually add some Daiya cheese and tomato to mine, and it is to die for. I have also tried:

• Teriyaki Rice Bowl
• Tuno Casserole (creamy and cheesy, that’s some serious comfort food.)

5. Healthy Happy Life

I read many food blogs but I had to go with this one because it includes one of my most favorite recipes. This is not 100% a recipe blog, but on the top of the page you can click on recipes, and it takes you to a handy index where you can choose from entrees, snacks, desserts, kid-friendly etc. The recipe that knocked my socks off is for Vegan Lasagna and there is a separate recipe for the Ricotta Nut “Cheese” which you’ll need in your lasagna. You could just eat that “cheese” with a spoon and you’d be happy, but I’d recommend making the actual lasagna. It includes marinated tofu, greens and Daiya cheese. And the recipe is offered in two ways, the summary of it and then also a step by step photo slide show. I was a little intimidated by the recipe at first but I powered through and boy did it pay off!

These are just 5 sources of vegan recipes. Find the book or blog that inspires you, pick a simple recipe and get cooking!

About Sharyn Glowatz

Sharyn Glowatz is a mostly vegan, animal loving, Technical Recruiter from NY.  She is passionate about animal rescue and pitbulls and is a long time volunteer dog trainer/walker with the rescue group For Our Friends, www.forourfriends.org.  She is currently a student at The Institute for Integrative Nutrition pursuing a second career in Holistic Health Coaching, loves yoga and is obsessed with vegan friendly fashion.

The Organic Grill & Vegan Omelets!

Last week I had the pleasure of sharing a table with many of the nicest and outspoken vegans in NYC. The location was The Organic Grill and the items on the menu everyone was talking about were their vegan omelets. That’s right – omelets!

I’ve had tofu scrambles before, but nothing could prepare me for the yumminess of a vegan omelet. Here is the description on the menu:

The Organic Grill Tofu Omellette $9.50

We’re still not sure who the genius was who came up with this idea but it’s an Organic Grill Exclusive. This dish was here from the beginning. Perhaps super-vegan alien beings dropped this one on us.

We take our grated, seasoned tofu and cook it in a special way (that only aliens probably know about) that looks and “acts” like a regular omelette. Choose from three of the daily fillings. Want more? Gonna cost you a buck ($1.00) extra for fillings and vegan or dairy cheese. Served with Yukon Gold Home Fries and your choice of multi-grain or spelt toast.

For the fillings I had spinach, white mushrooms and vegan cheese. The potatoes were delish and the omelet itself far exceeded my expectations.

Because my friend and I both ordered meals and then traded when we were half way through, I was able to also try the super seed waffles with seasonal fruit. Unfortunately, they weren’t nearly as good as the omelet. The waffles were too dense for my liking and the tofu whip was a bit sickly sweet and heavy. The tempeh bacon that came with it however, was wonderful.

With that said, I would still go there in a second to order my now favorite breakfast dish: the vegan omelet. And you can order it for breakfast, lunch or dinner!

Vaute Couture Tanks – A Summer Must-Have

On July 4th I had the pleasure of hanging out with Leanne Mai-Ly Hilgart, the fabulous mind and soul behind Vaute Couture. We were talking about her designs and I couldn’t help but fawn over her line of tees. I have the “For the love of dog, adopt!” tee and have been waiting to buy one of the new tanks that came out in May. These were featured in Marie Claire, are organic and have either a bunny or a sheep on the front. So perfect for summer to keep cool and keep animals close to your heart. If you are more into message tees, she also has tanks that say, “let’s widen the circle” and “the life of a lamb.”

And now because veggies love nothing more than to talk about what food they ate on holidays, here is a rundown of all the food we stuffed ourselves silly with:

4 layer bean dip (beans, guacamole, daiya and salsa) and plenty of chips
Dill miso dip
Beautiful fresh cherries
Homemade cashew cheese lasagna rollups
Tomato/cucumber salad
Three bean salad
Homemade peach ice-cream (with peaches fresh from the farmers market!)

Candle Cafe Desserts at Whole Foods

On Saturday night my husband and I met a good friend at Central Park for an evening picnic. The weather was perfect. We all brought delicious vegan food. (Hummus, veggies, quinoa/cashew/pineapple/tempeh salad, tofu egg salad, and some mango lemonade to drink) But the best part had to be the dessert I picked up at Whole Foods earlier that day. Three individually packaged Raspberry Linzer Tortes from Candle Cafe’s new dessert line, available in the dessert section. The line has 5 different types: Chocolate Mousse Tart, Chocolate Peanut Butter Tart, Vanilla Cheese Cake and the Raspberry Linzer Torte. I was only able to get the Raspberry Linzer Torte because that’s the only one my Whole Foods had on hand.

The photo I took does not do it justice. My camera was not cooperating. Picture the raspberries as bright red and both tart and sweet and fresh as fresh can be. The crust is soft and a perfect consistency to match the berry insides. It’s both decadent while being light and fruity – perfect for summer.

I definitely recommend heading to your local Whole Foods to try it. I have heard from others that the chocolate peanut butter tart is also to die for.

Vegan Recipes I’m Dying To Try

It’s day thirteen of not having any gas for my stove. I haven’t been able to cook. My kitchen has become a foreign place. I thought I’d share with you the recipes I’ve been looking at online but have been unable to make. I shall be cooking up a storm as soon as my gas comes back.

This is the Chocolate Strawberry Shortcake Cupcake made by the recent winner of Cupcake Wars, Chloe Coscarelli. I will be making these for my husband’s birthday in July. Click here for the recipe.

These are from The Discerning Brutes’s blog. Sometimes all you want is a chocolate chip cookie. These look amazing. Click here for the recipe.

This is an oldie from Vegan Yum Yum, but I have never made it and now with my stove being totally useless, I just keep kicking myself. Cook what I cannot. Click here for the recipe.

Now to finish off, something I can make! Nut cheeses! Because the world should not revolve around a stove. I need to up my knowledge of all things raw. I’ve been addicted to the cashew cheese recipe from the Veganomicon (thanks to the recommendation of Donna from Cow Jones Industrials). Now I want to try these almond cheeses from Healthy Happy Life. Click here for the recipes.

Easy Black Bean & Brown Rice Dinner

This week, I’ve had to be especially creative when it comes to cooking. The gas in our building was shut off due to a gas leak. I haven’t been able to use my stove since Friday. For me, that’s torture. But some good has come out of it. I’ve gotten to be better friends with my rice cooker.

In fact, I prepared a delicious and easy dish tonight. I thought I’d share it with you.

Ingredients:

1 cup brown rice (I like Lundberg Jubilee – It’s a gourmet blend of whole grain brown rice.)
1 can organic black beans (I like Eden – They are the only brand that doesn’t use BPA in their lining.)
2 tsp of veggie bouillon
1 clove minced garlic
1 large tomato or a bunch of little ones, diced. Whatever you have handy.
1/4 cup of diced onion
Salt and pepper to taste
1 avocado
Top with daiya mozzarella cheese

Throw your rice, bouillon and minced garlic in your rice cooker, or pot and cook according to the directions on the bag. While that’s cooking, rinse your black beans and put them in a bowl. Add your diced tomato and onion to the bowl. Let it sit while your rice finishes cooking. When your rice is done, add it to the bowl with the beans and mix well. Add salt and pepper to taste.

Put the mixture on a plate, sprinkle with daiya cheese and place 1/4 of a whole avocado on top of each plate.

This makes four meals. It’s easy, yummy and super nutritious. Enjoy!

Keep Your Produce Fresher Longer Without Plastic

Fruits and veggies make up (at least) half of my diet. I can’t get enough. But, I hate that so much plastic goes into purchasing them and storing them. I’ve found my own ways to reduce plastic use, but still seem to use more than I’d like. That’s when I found this handy guide from the Ecology Center’s Berkeley Farmers Market. Yes people, it’s farmers market time again! My local one starts this coming Saturday. Can’t wait!

I will definitely be using tips from this sheet. It tells you how to store  dozens of different types of fruits and veggies without plastic and so your produce will last longer.

Here are a few examples:

Cherries‐store in an airtight container. Don’t wash cherries until ready to eat, any added
moisture encourages mold.

Berries­ Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.

Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The
best method here is an airtight container/jar loosely packed with a small damp
piece of paper inside‐left out on a cool counter.

Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with
plenty of moisture, either wrapped in a damp towel or dunk them in cold water
every couple of days if they’re stored that long.

Click on the link to see the full list of directions for lots of different kinds of produce.

Foods That Fight For You

About five years ago I was diagnosed with cancer. I had always been a healthy person, and frankly I was in tip top shape when I found out. I didn’t even feel like I was sick, but tests and biopsies said differently. I had surgery, underwent radiation and healed, physically and emotionally. After that experience I became much more aware of the dangers our bodies face. Even the bodies that aren’t daring disease to a game of chicken like smokers and fast food eaters.

I love that vegan diets minimize the risks for so many awful things like heart disease, diabetes, strokes, cancer etc. I try to eat foods that I know will fight for me and help my body avoid the pretty grisly stuff I went through in my early twenties.

So, here (and thanks to Oprah) are 31 antiangiogenic foods that we can eat that will kick some cancer booty. All vegan. All delectable.

Green Tea
Strawberries
Blackberries
Raspberries
Blueberries
Oranges
Grapefruit
Lemons
Apples
Pineapple
Cherries
Red Grapes
Red Wine
Bok Choy
Kale
Soybeans
Ginseng
Maitake Mushroom
Licorice
Turmeric
Nutmeg
Artichokes
Lavender
Pumpkin
Parsley
Garlic
Tomato
Olive Oil
Grape seed Oil
Dark Chocolate
Pomegranate

Read the article to learn about the science behind what makes these foods so great at fighting cancer. We eat many of these foods daily without even thinking about the big C. But perhaps you, like me, after reading this list will be more actively putting them into your diet. Who says disease prevention isn’t fun! And tasty.

Beet, Garlic and Walnut Salad!

I bought some beautiful beets the other day at Whole Foods and I was dying to use them tonight. I looked through my old recipes and came across a delightful sounding/easy recipe from Mark Bittman at the NY Times. And, it only requires a few ingredients. Happily I had them all.

You can watch Bittman make the salad in the video here, but if you just want the simple description, here goes.

1. Roast two beets (rinsed and wrapped individually in foil) in the oven at 375 for an hour.  When they are done, take them out and let them cool until they reach a temperature you can touch. The skin will slide off nicely. (If the skin doesn’t slide off easily, put them back in the oven for a few more minutes.) Then cut into small cubes.

2. While your beets are cooking take 6 to 8 cloves of garlic and put them in some olive oil in a pan. Let them brown on a medium low heat for a while, turning them over as they brown. When they are about 75% done, add a half cup of walnuts to the mix and let them cook for a few minutes. Be careful not to let them burn.

3. Once cooked, let them cool, then add them to your food processor/blender. Add in 1/4 cup of orange juice and blend away. Leave it a little chunky so you still have some walnut texture. (Bittman doesn’t actually say how much orange juice to use. I just guessed based on seeing him pour some in. Watch the video if you want to do the same.)

4. Add your walnut dressing to your chopped up beets and enjoy! DELICIOUS! Seriously. And it’s super healthy. Perfect for spring/summer.