AnnaVeda Blog

Yoga at All That Matters in Wakefield, RI

2011-02-24T19:31:00.005-05:00

Anna Maria, Sheri & Justyna @ All That Matters

Today I was yet again humbled by a great Yoga class taught by a fabulous instructor, Sheri Silva Cavanagh. I attended her Vinyasa class at All That Matters in Wakefield, RI, and it was quite simply put, divine. Needing a teacher to guide and inspire, yet simultaneously nurture and support is indeed a tall order. It is one that I am aware of each time I stand before a class and teach. The room was warm, not hot; Sheri set the tone with some laughter and interacted with all of her students in a genuinely present fashion. Not once did I feel overwhelmed, yet I was inspired and felt a deep opening as we glided from asana to asana. I highly recommend dropping into any of her classes next time you are in the area; you will be glad that you did!

Valentine's Day Express Facial Offer

2011-02-10T12:41:00.001-05:00

Email amfosdes@aol.com to reserve.

Chocolate Body Scrub!

2011-01-21T19:47:00.003-05:00

11 oz Chocolate Body Scrub - $10/Jar

I just whipped up a batch today - email amfosdes@aol.com to order Perfect for dry winter skin!

Baking Again...

2010-10-01T00:27:00.004-04:00

Thanks to everyone who has written over the past several months....I am back to baking (raw treats too) again after a little kitchen hiatus. This a photo of the French Apple Tart that almost took out my right eye when it's apricot glaze squirted out of a hot oven. Ouch, but all good.. Lesson learned? Perhaps use goggles when any basting/glazing is involved....Live and learn. Locals: I am making up a batch of my raw coconut macaroons this weekend; email if you would like some left on your doorstep...info@annaveda.com

Mini Vegan Cupcakes for Trend Salon Party

2010-05-26T21:35:00.004-04:00

50 Mini Vegan Cupcakes & Frosting (Made from Scratch) - for Trend Salon's Spring Fling - Stonington Borough, CT

Mixed Greens w. Warm Carmelized Shallot Dressing

2010-04-26T18:53:00.001-04:00

On my plate tonight....too hungry to type the recipe so email me info@annaveda.com if you would like to try it :-)

I am the Joan Jett of Chocolate Cake

2010-04-13T19:50:00.007-04:00

The cookie that happened yesterday was just right. Chocolate discs with grain sweetened chocolate chips, turbinado sugar (organic, bien sûr)...

When I say that a cookie happened to me, I mean that exactly. I look into the pantry, grab a few ingredients, then see what can happen. Crank some music..... Preheat oven.... High quality cocoa powder, organic whole wheat flour, natural high end vanilla... you get the picture. No tip-toe-ing around leveling my cups fretting in my paisley apron... uh - uh....

Fierce in the kitchen and fearless!

I have decided that I am, after all the Joan Jett of Chocolate Cake....

Yeah, I said it....

(Just saw the Runaways, I was so waiting for that film - LOVE JJ, always have, always will!

Vegan Pad Thai

2010-04-01T09:24:00.003-04:00

Last night I was really craving Pad Thai, even though I was quite sleepy after a whirlwind day replete with all of the flooding excitement here in New England...

Cooking, in my opinion is best when approached Freestyle; play it fast and loose then see how it all shakes out. There were no exact measurements for this dish, no recipe was followed. My best advice is to set aside some bok choy or romaine lettuce, peas, tofu & carrots and then take a basic Pad Thai recipe & eliminate the fish sauce (ick) and eggs (ick, again) for the base.

The tofu obviously becomes the substitute for chicken, etc... I love spice so a few shakes of red pepper flakes and even a dash of hot sauce will yield a more adventurous plate. Step outside of your safety zone and spice things up...

So, set aside your jar of sauce and bag of pasta tonight. Grab some noodles, veggies and peanut butter on your way home and bang out a little fun with your wok!

Vegan Sesame Peanut Sauce Tea Noodles

2010-03-29T10:19:00.003-04:00

Here is my recipe for the Vegan Sesame Peanut Sauce Tea Noodles that I make often, enjoy!

Serves 2

Be certain to look for noodles that are egg-free when shopping for this dish. You may also use wheat or gluten-free capellini/angel hair pasta if you cannot find the appropriate Chinese noodles. Peanut butter is a great source of calcium fiber and protein.

1. Brew 1 Cup Black Tea, Set Aside

2. Blend in a food processor:

1 Cup Creamy All Natural Peanut Butter

1/8 Cup Low Sodium Soy Sauce

¼ Cup Rice Vinegar

1 Shallot, Peeled

3 Cloves Garlic, Peeled

¼ Tsp Crushed Red Pepper Flakes

¼ Cup Toasted Sesame Oil

2 Scallions

1 Tbsp White Sesame Seeds

4 Stalks of Asparagus Sliced into 3” Strips

5 Baby Carrots, Sliced Lengthwise in This Strips

3. Boil 2 quarts of filtered water in a large pot, cook spaghetti or Chinese noodles according to package directions. Place a metal colander over this pot and steam the asparagus for the final 4 minutes of cooking.

4. Add the tea to the peanut butter mixture and scrape down sides of the bowl. Resume processing until all ingredients are well incorporated. Set aside.

5. Drain the pasta as soon as it is cooked, toss with the peanut sauce, asparagus and garnish with sliced scallions, carrot strips & sesame seeds. Plate and serve with chopsticks. (It is time for you to learn how to use them if you have not yet – seriously).

That's all for today, cookbook nearing completion, y'all. Good thing for all of this New England rain, I am being highly productive. Spring Fever has hit me so as soon as the rain breaks I am out in the garden!

Hot Chocolate & Spice Mexican Cookies

2010-03-21T00:18:00.006-04:00

Happy Spring! Today was a sunny, warm and absolutely lovely day in New England. Days such as these make me want to settle down here and stay a bit longer....I will momentarily set down my red riding hood... (Think Juliette Binoche in Chocolat)...

"Chocolat is about Vianne (Juliette Binoche) and her child (Victoria Thivisol) who are literally blown into a small French village in the winter of 1959. Here she opens a small chocolate shop in the midst of Lent season. This does not set well with this placid community. She ends up converting citizens to love her sinful chocolate and it turns the community upside down."

Ahem.... I would love to convert this town's citizens to love my vegan treats in the midst of Lent!

So, here is a new Vegan cookie from this week's baking adventures. Feel free to use 1/2 of the chili powder if you like less spice. Or, live dangerously and use a bit more. Everyday is an adventure, why not carry that excitement over into the kitchen as well? I may even bust out my red satin heels this week and follow Vianne's lead!

2.25 Cups Whole Wheat Organic Flour

1/2 Cup Cocoa Powder

2 Tsp Baking Soda

1/4 Tsp Coarse Salt

1 Cup Non Dairy Non Hydrogenated Butter Alternative

1/4 Cup Agave Nectar

1/4 Cup Turbinado Sugar

2 Tbsp Ground Flax in 6 Tbsp Water

3 Tsp Cinnamon

1/2 Tsp Chili Powder

Preheat oven to 400 degrees.

Beat sugar, agave and "butter" in the bowl of a stand mixer. Scrape sides of the bowl and add the flax mixture and all of the dry ingredients. Mix until just combined.

Place a bit of extra turbinado sugar in a shallow bowl. Take rounded tablespoons of the dough, roll into balls and drop into the sugar.

Place on sheets lined with parchment about 1 inch apart and flatten a little with the palm of your hand. Bake 6 minutes, rotate the pans and bake an additional 5-6 minutes. Cool on wire racks. Enjoy!

Up next, adventures with Gluten Free Vegan recipes......

NEW Vegan Cinnamon Smores Cookies

2010-03-11T18:29:00.006-05:00

Today's NEW Vegan Cookie - Cinnamon Smores

What can I say - except that the cookie base which has a nice graham cracker grit to it makes a great "home base" for this little treat. From there things only get better - dark chocolate and a broiler toasted marshmallow top! OMG it was like camping, but without the bugs, and noisy frogs :-)

BTW The vegan marshmallows are from Sweet and Sara, NYC. They are fabulous and taste amazing. Check their line out at http://sweetandsara.com/

Recipe to come when I am feeling more energetic...

Recipe...

Yoga Alfresco, Yoga Primavera & New Vegan Cookie

2010-03-07T16:50:00.010-05:00

From My Yoga Mat Today - The First Crocuses of 2010!!!

I took my Yoga practice OUTSIDE today - it was amazing. I will be practicing outdoors as often as possible and weather permitting now that Spring is in the air!

From my mat flowing through my Ashtanga practice (tried & true, baby), I was able to breathe in clean, fresh New England air, and experience a bright blue sky in each upward dog. It was truly a beautiful day and I am grateful for both the simplicity and efficiency of this practice as well as the weather.

In other news, check out these new Vegan cookies I came up with today - made with almond paste. I said that I was not going to bake anything today but these just happened. I couldn't stop myself.

Try them out, they are incredibly easy and tasty as well. Anyone can bake these cookies!

Always New FREE Vegan Recipes www.AnnaVedaKitchen.com

Anna Maria's Vegan Almond Paste Cookies

1/2 Cup Dairy Free Butter Alternative

1/2 Cup Turbinado Sugar

3/4 Cup Almond Paste

1/2 Cup Agave Nectar

1 Tbsp Ground Flax

3 Tbsp Filtered Water

1 Cup Organic Whole Wheat Flour

1/2 Cup Organic Spelt Flour

1 tsp Vanilla

1/2 tsp Baking Soda

1/2 tsp Baking Powder

Preheat oven to 350 degrees.

Line 2 cookie trays with parchment paper.

Beat the sugar, agave, almond paste, butter alternative, flax, water and vanilla in the bowl of a stand mixer.

Add dry ingredients, scrape down sides of the bowl with a rubber spatula.

Drop by rounded tablespoonfuls onto parchment paper - spacing 3 inches apart.

Bake for 10 minutes, and cool in trays on parchment over wire racks. Enjoy!

Vegan Granola Blends

2010-02-28T18:51:00.003-05:00

Cranking out New Recipes here again today!

More to come this week!

NEW! Weekly Pick Up at Mystic BodyWorks!

2010-02-23T14:02:00.003-05:00

NEW! Place your orders for Raw, Gluten Free and Vegan Treats at http://annavedakitchen.com/HOME.html
and pick up Tuesday Mornings each week at Mystic BodyWorks located at 42 Washington St. in Mystic CT!

Email your order inquiries info@annaveda.com

NEW Gluten Free and Vegan Items will be added to the site each week!

Sun-dried Tomato Polenta w. Grilled Eggplant & Baking

2010-02-16T10:14:00.004-05:00

I made a small batch of Polenta with sun-dried tomatoes last night and decided to jazz it up a bit. Served on top of pan seared radicchio, I added dollops of my fresh pesto and slices of grilled eggplant. It was delicious and gave me that "comfort food" satisfaction that was much needed on a chilly New England evening. (Sprouted mung bean salad was a nice side, not only for color but crunch and, oh yeah, nutritious perks!)

In other news I am back to baking this week so email info@annaveda.com or order online at www.AnnaVedaKitchen.com - we have added my tasty Gluten Free Gingerbread Loaves, the site will be updated later today.

You may pick up your orders when I am at the Mystic Yoga Shala this Thursday from 4:15-5:15pm.

Vegan Nutmeg Agave Pancakes w. Coconut & Dark Chocolate

2010-02-01T10:31:00.004-05:00

...Made fresh this morning - once again reconfirming that eating a Plant Based Vegan Diet can be satisfying as well as nutritious. I do not feel that I am missing out on anything in my diet. Being adventurous in the kitchen is fun, and it literally spices up your life! Bon Appetit!

Raw Guacamole Wraps!

2010-01-30T11:15:00.003-05:00

Raw Guacamole Wraps - Raw Foods Rock!
Yes, you can actually try a raw foods meal.
1- Make fresh Guacamole.
2- Spoon into Romaine Lettuce Leaves
3-Serve and Enjoy!

See, that was so easy! Raw foods do not have to be weird. Also, try one or two raw dishes a week and see how you feel. These were simple and I used a liitle guacamole "kit" that Trader Joe's sells, which made for a quick guac prep. It even included a little sheet with instructions fo those of you who have not yet made fresh guac. This is a nice alternative to guac and chips btw. Give it a whirl!

Tempeh Teriyaki w. Sushi Rice & My Yoga Journal Comment

2010-01-27T20:19:00.015-05:00

Lately Doug has had some great food ideas - Vegan Teriyaki is one of them. I gave it a whirl, now you can as well!

This dish was so easy and extremely rewarding. Seriously.

FYI - Trader Joe's now carries an inexpensive pack of Organic Tempeh.

Keep a few packs on hand for a simple tasty Plant Based Teriyaki.

No meat, no cholesterol, just flavor.

Also Check This Out:

(My Comment on Yoga Journal's Blog!)

http://blogs.yogajournal.com/yogabuzz/2010/01/can-yogis-be-foodies.html

Fast, Easy Tempeh Teriyaki

1 Cup Sushi Rice

1 Pack Organic Tempeh

1/3 Cup Brown Sugar

1 Tbsp White or Rice Vinegar

1/2 Cup Orange Juice (or Clementine)

2 Tbsp Loy Sodium Soy Sauce

1/2 Tsp Sesame Oil

Rinse, drain and then boil the sushi rice in filtered water; cover and set aside.

Slice Tempeh into 1/2" slabs. Coat frying pan with the sesame oil.

Sear the tempeh - cook it so that it browns but do not overcook it.

This should only take 2 minutes per side. Set it aside covered to keep it warm.

Place the Juice, sugar, vinegar, soy sauce in a medium saute pan.

Simmer for about 6-8 minutes, until it starts to bubble fiendishly.

Transfer the rice to a nice bowl or platter, toss the cooked tempeh into the sauce and place it over the sushi rice.

Serve with steamed broccoli or green beans (steam just for a few minutes, nice crunchy greens are the only way to go).

Garnish with sliced oranges and sesame seeds (I ran out so we did not have them this time). Enjoy!

Vegan Banana Peanut Butter Cupcakes

2010-01-26T10:47:00.003-05:00

Vegan Banana Peanut Butter Cupcakes

Just because Doug and I needed a treat....and because it is still January here in New England.

The cupcakes have a fluffy banana batter rich with vanilla. The frosting is a thick layer of creamy sweetness with my homemade peanut butter whipped in. These guys did the trick!

Fruit Only "Oatmeal"

2010-01-25T10:49:00.005-05:00

Fruit Only "Oatmeal"

Here is a nice way to start any cleanse - take 1 or 2 bananas, mash them and heat the over a VERY low flame for just a minute or 2with 1 tbsp organic apple juice.

Top with fresh raw organic blueberries, and a touch of cinnamon and nutmeg.

I added a dollop of pureed raspberries (mash some raw raspberries and keep in an airtight container for 2-3 days to use as a "sweetener".

Let me know what you guys think. You may also add raisins, cranberries or any dried fruit.

This is a nice way to add a warm dish to any raw/fruit cleanse.

New! Our First Video Recipe - Download it Now!

2010-01-23T19:04:00.006-05:00

How To Make AnnaVeda Kitchen's Vegan Ultimate Cookies

Make Vegan Cookies with me - it is easy enough to make with the kids too!

$2.95 Follow this Link :-)

http://store.payloadz.com/details/783122-Video-Educational-The-Ultimate-Dairy-Free-Cookie-Recipe.html

www.AnnaVedaKitchen.com

What's On My Vegan Plate Tonight?

2010-01-20T18:55:00.009-05:00

OK Starting a new blog entry wherein I share with you what is on my dinner plate...

Tonight's AnnaVedaKitchen Menu:

Oven Fried Tempeh

Sage & Mushroom Dipping Sauce

Corn On the Cob

Tossed Greens w. Oil Free Citrus Vinaigrette

Double Chocolate Moist Vegan Cake w. Raspberry Filling

The cakes are cooling (It is a 2 layer cake) so I will post photos shortly once the frosting has set and I slice that bad boy open!

I have spoken lately regarding the fact that we must still enjoy our food, even when we are modifying and consuming a plant based diet. My Yoga practice is very intense so I am doing the work my body needs to stay fit. I also incorporate some cardio for those of you that have inquired about my personal fitness routine.

Today was a very hectic work day for me so I decided that a big deal dessert and dinner were in order. Comfort food Vegan style!

www.AnnavedaKitchen.com will be donating all profits from baked goods and Granola sales to the Stonington Animal Shelter this week - place your order asap so that I can add your order to my to do list!

Fresh Squeezed Orange Juice

2010-01-18T11:06:00.005-05:00

Just finished today's juicing - blended Tangerines, Navel and Tangelo Oranges for a really tasty juice. There is nothing like fresh juice on a grey New England monday. I use an attachment on my stand mixer that is a citrus juicer and run the juice into a large measuring cup with a colander nestled on top to keep out the large pulp. When I do my seasonal cleanse, I make a large pitcher of this juice and sip it throughout the day. Otherwise it is just a vitamin rich bevvie to add to your existing diet.

Off to work, now that I have all of this fruit juice energy!

Anna Maria's Vegan Whole Wheat Pizzas

2010-01-15T09:30:00.004-05:00

Last night I made my Whole Wheat Vegan Pizzas. I wish I had access to one of those nice NY Pizza ovens my dad had in Mount Vernon, Ossining and New Rochelle, NY back in the 80s and early 90s! However, if you use a nice hot oven and a pizza stone, as I do - you will be pleased...

Here is a really simple and delicious pizza dough recipe which uses Agave Nectar as opposed to sugar.

1 Packet Yeast

1 Cup Warm Water

1 Tsp Agave Nectar

2 Tbsp Olive Oil

1.5 Cups Whole Wheat Flour

1.5 Cus Whole Wheat Pastry Flour

1 Tsp Salt

Pinch of Corn Meal

Proof yeast in water, add agave & oil. Sift together the dry ingredients then slowly add to wet ingredients. Using a strong wooden spoon, combine until a nice dough forms. At this point remove dough and knead very well for about 4-5 minutes.

Cover with a clean kitchen towel - set aside in a well oiled (olive oil) bowl for at least 1 hour.

When ready to make pizzas, cut dough in half flatten out two pies, and let sit without toppings - covered with two clean kitchen towels for at least 30 minutes, on your counter. Toss corn meal and a touch of olive oil onto clean baking bans. Cover pies with your fave toppings and bake in an oven that has been preheated to 450 degrees for 18-20 minutes.

The corn meal ads a nice crunch to the pizzas. Enjoy!

Raw Vegan Coconut Macaroons & Vegan Banana Walnut Muffins

2010-01-02T11:15:00.005-05:00

Vegan Banana Walnut Muffins

Happy New Year! Looking for a healthy baked goodie that is egg free, dairy free, and devoid of animal products & cholesterol? Give these Vegan Banana Walnut Muffins a whirl, you will be pleased. Try something new - break out of the stagnant "conventional" baking routine and go Vegan, your body (cardio health, waistline, etc.) will thank you!

4 Ripe Bananas

1/3 Cup Coconut Oil

1/2 Cup Agave Nectar

2 Cups Whole Wheat Flour

1/2 Tsp Coarse Salt

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cinnamon

1/2 Tsp Allspice

1/2 Rounded Cup Chopped Walnuts

Preheat Oven to 375 degrees. Line large muffin pan with paper liners. Mash the bananas with the coconut oil and agave nectar in the bowl of a stand mixer. Add all of the dry ingredients and stir with a spatula or wooden spoon just until combined. Do not over-mix.

Fold in walnuts. Fill liners to the very top and bake for 30 minutes, checking with a thin bamboo skewer at 28 minutes for doneness. I used Large muffin liners (oversize) hence the 30 minute baking time. If you use smaller tins, try testing for doneness at 18 minutes. The muffins should be golden brown and puff up nicely. They will keep well in an airtight container for 3 days, or freeze them in an airtight container, then re-heat in an oven at 325 degrees for 5-8 minutes to enjoy in the future.

Raw Vegan Coconut Macaroons

I had a raw coconut macaroon while in Sedona, AZ last month and they were incredible. Once home, I fiendishly began mixing and chopping raw ingredients until I came up with these. I have been 2/3 Raw Vegan for a while now and it is easier that one would think.

Your energy levels will increase, you will feel light and clean and your fridge will be full of fresh vibrant fruits and veggies! So when you are in the mood for something fun and highly rewarding - get out your food processor. Here is my recipe for these awesome macaroons - they are raw and you do not need a dehydrator - simply refrigerate and enjoy!

3 Cups Shredded Coconut

1/4 Cup Coconut Oil

1 Cup Raw Cashews

1/2 Cup Raw Almonds

1 Cup Agave Nectar

1 Tsp Real Vanilla Extract

Pulse cashews and almonds in a food processor until broken down and only some medium size pieces remain. Transfer this mixture to a large bowl and add all remaining ingredients. Stir with a wooden spoon or strong rubber spatula. Get in there with your hands and mash it all together.

Form large golfball sized macaroons with a tablespoon and your hands, transfer macaroons to a baking sheet lined with parchment paper. Wrap with plastic wrap and refrigerate for at least 1 hour prior to serving. You may also wrap individual macaroons in an airtight container and freeze - simply thaw out before serving.

There you have it folks, resolve to evolve. Make subtle modifications regarding what you eat. You do not need to sign up for any expensive diet program, you simply need to be an aware eater. Start by going veggie one full day per week, you will be amazed at how easy that will be. Then try it for a weekend. So on and so forth....

Next - Exercise, dummy! This is so simple... Go for a walk, head to a gym and get on a treadmill. Try various yoga and martial arts classes at the Y and local studios; poke around until you find a routine that suits you.

The key is to get yourself moving, begin eating "clean" food, and it need not be a "Diet" plan per se. Do not starve yourself, just try eliminating processed foods and animals for a few days at a time. Take a look at your fridge, do you see any leafy greens in there? Get off the internet, go to the market and buy some dark green leafy things. Bon Appetit!

D'Lish Sedona, Arizona - Very Vegetarian

2009-12-20T15:24:00.002-05:00

D'Lish Vegetarian Restaurant - Sedona, Arizona

Recently I had the great pleasure of experiencing a few very good meals (and snacks) courtesy of D'Lish Vegetarian Restaurant in Sedona, AZ. You must eat there when in the area.

Scroll down for a little info from Agnes, the head chef and owner.

By the way, I wish that I could be there for their Vegan Christmas Feast http://www.dlishvegetarian.com/index.html (Hello, CT and RI Restaurants, get with it! - Sigh)

(I will be making my own 100% Vegan Christmas Dinner for our guests in CT this year, I just fantasize about being in Red Rock Country with Agnes' cooking asap...)

"I've never been a big meat eater so when I bought the restaurant and started to read books about vegan diets I became one a month after. So it has been now 3 1/2 years. I am happy and feel very healthy.

I knew very little about vegan cooking. The prior owner left me some recepies but they were not up to my standards, so i got a few books and tried different things and learned through and error.

I come from Poland, and I always loved to cook. I went to culinary school in Poland and worked in the restaurant but I got burned out and I said to myself that I "would never return to the kitchen." I went to the university and got my MA in Polish Literature, travelled a lot and ended up in the U.S. because I wished to learn English. And there I am--back in the kitchen and loving it! There is so much to create everyday!!!

I learned so much about vegan and raw cooking. I developed so many recipes. I teach myself about nutrition and new foods and create new things every single day. No special or soup or recipe is the same on any given day--which is why most people keep coming back. I'm trying to be very conscientious with my cooking and have many options for everybody including people with allergies and curable diseases.

My main focus and greatest strength is with my soups. In Poland we are crazy about soups- so this brings me back to my childhood. Back then, I was known very fondly as "The Little Taster"! I would taste all the foods and recommend improvements. I make very unusual and unique and awesome soups and my costumers love them all. I get great satisfaction from what I do, and I feel that my customers feel the same way. Creation of any kind brings you closer to the Creator......and I love what I am doing!"

Their Contact Info:

D'Lish Very Vegetarian

3190 W HWY 89A Ste# 300
Sedona Arizona 86336
Phone:928-203-9393

http://www.dlishvegetarian.com/index.html

The Best Chocolate Pie Ever

2009-12-14T14:42:00.003-05:00

Raw Vegan Chocolate Pie

This is a photo taken at D'lish in Sedona Arizona. It is a small piece of pie because I had already begun inhaling it by the time I remembered to snap a pic for this blog. We will be posting an interview with the owner and head chef, Agnes soon.

Stand by - in the meantime here is a link to their vegetarian restaurant's website:

http://www.dlishvegetarian.com/

New Incredible Vegan Cookie Recipe

2009-09-03T21:22:00.004-04:00

Vegan Ne Plus Ultra Cookies

Heads up! Today's Vegan Cookie Recipe! OMG - "Ne Plus Ultra" is defined as follows on dictionary.com:

ne plus ultra

\nee-plus-UL-truh; nay-\ , noun:

The highest point, as of excellence or achievement; the acme; the pinnacle; the ultimate.

The most profound degree of a quality or condition.

This recipe is one that is traditionally made using butter, granulated sugar, and 2 large eggs - Yuck! Hello cholesterol, goodbye, waistline.... I don't think so....We can do it better!

Do yourselves a huge favor! Cut and past this recipe (all Vegan & all ours here at AnnaVeda Kitchen - sharing with you gratis!) and make these cookies as soon as you have some free time, trust me you will be so happy - a lot of bang for your buck; quick and easy to put together.

Make sure you do rotate the pans 10 minutes into the baking process, and let them cool right on the parchment in the pans to avoid making additional clean-up work - these vegan cookies slid right off with a nice firm spatula! Enjoy!

Vegan Ne Plus Ultra Cookies

.5 Cup Soy Butter Substiture ( We Love Earth Balance)
2/3 Cups Brown Sugar
1/4 Cup Raw Turbinado Sugar
2 Tbsp Ground Flax in 6 Tbsp Water, whisked in a small bowl
1 teaspoon High Quality Vanilla (We Love Frontier)
1.25 Cups Wheat Flour
1/2 Tsp Coarse Salt (We have been loving Himalayan Pink Salt)
1/2 Tsp Baking Soda
1 Cup Vegan Chocolate or Carob Chips
1 Cup Raisins
1 Cup Chopped Walnuts

Preheat oven to 350 and line 2 cookie pans with parchment paper.
Beat the butter and sugars, add vanilla and the flax mix.
Combine at medium speed in your stand mixer.
Add salt, baking soda on medium speed, reduce to low speed and sift or pour in (pour a tiny stream of flour from about 10 inches above the mixer) at lowest speed and stop after just a minute.

Take the bowl off the stand mixes, and add nuts, raisins, and chips with a wooden spoon, stir and do not overmix, so as to keep the cookies nice and cakey.

Drop by heaping tablepoons onto prepared pans and spray your fingers with s bit of canola oil. Press the cookie dough globs into flat discs that are about 1" thick.

Wash your hands, bake 10 mins. and rotate the pans at ten mins, to evenly brown the cookies.

Let cool in pans and share some asap - these vegan cookies contain no cholesterol, no animal fat or protein....Bake up folks, and enjoy! More cookies coming this week!

Vegan Chocolate Sugar Cookies

2009-08-24T12:14:00.005-04:00

Vegan Chocolate Sugar Cookies

Here is today's New Vegan Cookie! We snapped this photo nearby the morning glories that have thankfully grown and stayed with us (from seed) all rainy summer long!

Here is the recipe:

1.5 Cups Whole Wheat Flour
.5 Cup Cocoa Powder
1 Tsp Baking Powder
.5 Tsp Pink Himalayan Salt (or any coarse salt)
1.5 Cups Non Dairy Butter Alternative (We Love earth Balance)
1.5 Cups Turbinado Sugar
1 Tbsp Ground Flax Seed in 3 Tbsp Water
2 Tsp High Quality Vanilla Extract (We Love Frontier's Vanilla)

Place the flax/water in a large bowl and whisk until creamy, just a few minutes.
Add the butter substitute, vanilla and sugar, beat like heck.
Add remaining ingredients and mix just until incorporated, the batter should be nice and smooth, but do not over-beat, OK?
Drop by rounded Tablespoonfuls onto parchment lined cookie trays spaced 4 inches apart and bake for 11-12 minutes, take a peek then let cool on pans for 5 minutes. Lastly transfer to cookie racks to cool, and taste one. Now smile, cookies make everything better, especially Vegan cookies!

Yes it is August but that has not stopped our test Kitchen here at Annaveda, stay tuned we have sooo many new photos of our latest Vegan tasty and all natural baked goodies.

Vegan Cookies AnnaVeda Kitchen Update

2009-08-13T22:19:00.008-04:00

Vegan Chewy Chocolate Chip Cookies

Vegan Coconut Jam Squares

Vegan Soft Baked Chocolate Peanut Butter Sandwich Cookies

These are exclusive all-new AnnaVeda Kitchen cookie recipes, our oven has been very busy... Again, who needs to add cholesterol and animal products to a cookie? Not us!

In other news, the New AnnaVeda DVD is in the works (Totally New Material) - so stand by for updates at www.AnnaVedaKitchen.com and www.VeryGoodVegan.com. Big News! Very Good Vegan Volume One is now available on Barnes and Noble, Best Buy & Amazon.com.

Also, we have now officially put up a Facebook page under AnnaVeda Kitchen; I am not quite sure how one is to apply Facebook, when a blog is so much more fun...however it seems that folks enjoy networking that way so we are in. I must admit that managing yet another location on the web could potentially take time away from my baking adventures, so I vow to be brief when I post there. Besides, I would much rather be messing around with my KitchenAid than a computer any day. That, and we seem to finally be getting a bit of something called "Summer" and it has been fantastic to actually spend time outdoors, go figure!

Off to photograph the Vegan Chocolate Zuchinni Cake - thanks again for that recipe, Amy!

Tiny Vegan Cupcakes

2009-07-07T19:44:00.003-04:00

Tiny Vegan Cupcakes

So I have been participating in Dr. T. Colin Campbell's Plant Based Nutrition course via Cornell University and I must say it has been so exciting. Just think - consuming a Whole Natural Plant Based Diet can give you more energy, help you to maintain a healthy weight, avoid impotence, lower you blood cholesterol, the list goes ON AND ON! Check out his book The China Study - ask your local bookseller to get you a copy and your life will change for the better forever!

Meanwhile I have stayed true to my Vegan baking roots and whipped up these lovelies this past weekend, the recipe is from my first DVD Very Good Vegan Volume One, www.AnnaVeda.com for details.

What's Cooking?

2009-06-22T21:45:00.005-04:00

Vegan Fluffy Chocolate Chip Cookie Sandwiches w. Babycakes NYC Vanilla Fosting

Babycakes NYC Vegan Gluten Free Gingerbread - OMG!

I am so happy with the Babycakes cookbook - if you like baked goodies, whether you have gluten issues or not - grab a copy of this book, get the ingredients and bake away! I cannot say enough about how good this gingerbread is - that is why there were only two little slices left to photograpgh for the blog - ha!

Also I made a huge batch of the Babycakes Vanilla Frosting - and yes, I did refrigerate it for the full 6 hours - such patience - then today I whipped up a batch of my very own Very Good Vegan Fluffy Chocolate Chip Cookies, which are not gluten free - and spread the frosting inbetween 2 at a time. So good, and not full of toxic fillers, or dangerous animal protein & cholesterol!

Check out the Babycakes NYC site at http://www.babycakesnyc.com/ We love your book Erin! More Babycakes please :-)

Chocolate Agave Almond Vegan Cupcakes w. Cookie Crumb Topping

2009-06-15T21:19:00.004-04:00

Chocolate Agave Almond Vegan Cupcakes w. Cookie Crumb Topping

The kitchen is hopping, people - and here is what's happening: these cupcakes had to be!
Sometimes when stress levels are high, we tend to "Emo-Eat". Well, when my stress levels rise, I roll out my yoga mat and sweat it all out, while I bake a Vegan treat with the timer cranked up. After my practice, I permit myself to enjoy the fruits of my baking efforts, then set aside the remaining treats to share with friends and neighbors. Naughty people, meanies & miserables need not apply - no cupcakes for you!

The recipe for these lovelies was modified from the awesome cupcakes on our first DVD Very Good Vegan - see http://www.annavedakitchen.com for the DVD.

Mini Vegan Donuts OMG!

2009-06-11T20:46:00.008-04:00

Mini Vegan Donuts

OMG! I found this recipe on Vegan Yum Yum's site- they were way too irresistible. I had to make up a batch but first I hooked myself up with a mini donut pan - aren't they too adorable?

Check out their blog post (including the recipe) on Mini Donuts.
Vegan Yum Yums rock!
http://veganyumyum.com/2007/02/mini-donut-test-kitchen/

I also made my famous Stuffed Portabella Mushrooms w. Pignoli Nuts last night, with a lot of fresh chopped parsley. I am officially 2/3rds Raw now and have been enjoying making one cooked meal a day as a treat.

I picked up a stack of new books including:

1. Babycakes Cookbook - author owns an awesome Vegan bakery in NYC

2. The Food of a Younger Land by Mark Kurlansky

at The Other Tiger Books in Westerly, RI check out their shop online at http://www.othertiger.com/

Apple Carrot Juice Detox Tonic

2009-06-03T21:45:00.014-04:00

Apple Carrot Juice Detox Tonic

2 Cups Organic Carrots

2 Organic Apples w. Skin

Juice in your juicer, and serve immediately, you may refrigerate any extra for up to 24 hours in a glass airtight container.

This juice serves as a cleansing tonic to help your body hydrate and quickly receive the benefits of Vitamin A, B complex, magnesium, potassium, calcium, copper, phosphorus, and iron.

Leaving the skins on the apples will ensure that you get a ton of Vitamin C as well. Skins on!

One side note this evening - try to begin to eliminate processed foods asap from your daily life - you will notice an immediate change in how you feel - and look. When hungry, grab some fruit, make a salad or a smoothie. Please take care not to reach for the first box or junk food package when you start to feel hungry - you need nourishment - not empty calories to feel satisfied...

As always you may email us info@annaveda.com, & check for additional info and upcoming events at http://www.verygoodvegan.com/ home of the Very Good Vegan DVD Series.

Strawberry Kale Smoothie Recipe

2009-05-29T11:58:00.021-04:00

Strawberry Kale Smoothie

Here is a new Green Smoothie that I whipped up this morning:

1 Cup Organic Apple Juice

1 Cup Filtered Water

1 Ripe Organic Banana

1 Rounded Cup Organic Strawberries

5 Leaves Organic Kale, Rinsed and Ripped Up

1 Organic Orange, Peeled, Seeds Removed

Place all in blender, blend 1-2 Minutes - add a bit more water if the blender needs a little help doing it's work.

Any blender will do the trick - however if you start to blend daily as I have been doing, you may wish to look into some high powered blenders. I have begun researching the Vita-Mix brand and will blog about what I wind up purchasing to use here at www.AnnaVedaKitchen.com

Snacking away on some Planet Organic Goji Berry Chocolates (http://www.foodofthegoddess.com/)

and sipping this smoothie, I have to share that I have been feeling very energetic since I started taking the Green Smoothies 1 week ago. My skin has been very clear, smooth, and this is the first day in many where I felt no asthmatic issues rise up - even though it is pouring and damp, grey (New England's finest blend of grey, chilly & rainy).

On another note - I will be blending up some aromatherapy oils this week - so stay tuned for those recipes as well, they may even help boost your mood/induce restful sleep.

We will also be modifying the website to share interviews with individuals working in the health/wellness sector. Yoga instructors, health food store proprietors, raw food specialists, skincare advisors & various others will share their insight/advice regarding feeling well. If you wish to share info with us email info@annaveda.com and let us know what is working for you/your clientelle.

Smoothies - Green with Energy

2009-05-25T22:03:00.007-04:00

Not For The Faint-of-Heart Blending

Greetings all, the newest thing happening in the kitchen are these super nutrient rich smoothies. I have one fave recipe that I will pass onto you now to try on your own - don't be afraid - this thing actually tastes quite good, thanks to the red grapes and orange.

Green with Energy Green Smoothie

2 Cups Red Organic Grapes
1 Organic Orange (Peeled)
6 Leaves Romaine Lettuce (Ripped Up)
1 Tbsp Ground Flax Seeds
1/2 Cup Water (Plus a Bit More as Needed)
1 Cup Organic Apple Juice

Place the all ingredients in blender, and blend 1-2 minutes, add a bit more water as needed to keep things moving, the drink will be thick but needs to move in the blender in order to be well-inorporated.

You may refrigerate any extra - but try to drink the whole thing within 24 hours. Your body will thank you for this energy boosting beverage. Bottoms Up!

There are so many awesome things that have been happening in the kitchen, garden and on the yoga mat, so we will be posting quite a bit this month. As always, you may email us info@annaveda.com, and check out the site http://www.annavedakitchen.com/ to purchase our Vegan Cooking DVD, Very Good Vegan.

Swiss Chard is Stunning

2009-04-14T10:37:00.007-04:00

Swiss Chard
This month I am in love with Swiss Chard. It has been absolutely delicious when seared in a touch of olive oil or wilted in a bit of vegetable broth. It is loaded with Vitamin C, A, K, B2, B6, Dietary Fiber and Protein.

I have been serving it with some well cooked cannellini beans (rinsed, and soaked overnight). Head to your produce aisle, find Swiss Chard and take it home with you - it may very well become your new fave veggie! Another reminder that you can feel better, improve your digestive process - simply by adding one new vegetable to your diet each week. Be courageous, people! Email us and share your new fave veggie this week info@annaveda.com http://www.verygoodvegan.com/

Forcing Forsythia & Seed Starting Veggies & Garden Status

2009-04-04T17:43:00.013-04:00

New Buddha Statue in the Garden

First Daffodil of 2009 in the Garden

Early Color in the Garden

Seed Starting Veggies Indoors

Forcing Forsythia Braches

Grey and cloudy again here in CT, however the plants are proceeding as they always do. The yard is peppered with tiny purple flowers, the crocuses have now come and gone. The first daffodil has opened up it's cheery petals. I have seen bees all week long, which is truly a harbinger of warmer weather on the way. I was out in the garden poking around to see what was emerging from the squishy kapha ground, and I remembered that one can snip a few branches off the forsythia, add hot water and voila - a yellow profusion of happiness in your kitchen! Be patient, as it may take a few hours or days, depending upon how outgoing those branches are feeling. Thanks to my pal Amy for helping me get started with the crown molding, as the kitchen de-construction/reconstruction continues.

Vegan Soft Chewy Chocolate Chunk Cookies & More...

2009-04-03T12:25:00.006-04:00

Very Good Vegan Soft Chewy Chocolate Chunk Cookies

These are the best soft baked cookies that I have EVER had! What was my Very Good Vegan magic trick? Bananas in the batter. HUGE chunks of dark chocolate. Wheat flour, turbinado sugar - none of the bad stuff and they were awesome. You can still enjoy delicious baked goods without consuming any animal protein - these cookies have NO CHOLESTEROL! Again we remind you that following a plant based whole foods diet will totally rock your world, change your life, you will feel better. Give it a try. Start this weekend - buy a few new vegetables that you have not yet tried and look up recipes online - google search the different veggies you are veg-curious about and see what unfolds. Skip the eggs for breakfast and make up some vegan muffins like our Very Good Vegan Good Morning Muffins. Dust off that yoga mat you got for Christmas and do some sun salutations. OK - take a deep breath - you do not have to go out and buy a bunch of diet books, and weight loss pills that claim to give you instant bikini body results, flat stomach, etc. You can reap all of these body beautiful benefits by dropping the animal protein, starting an active yoga routine, walking 30 minutes 5 days a week. Try these simple suggestions and then see how you look and feel. Don't worry - if you consume soymilk, tofu, eat lots of (a lot) vegetables, you will have more energy, less/no bloating and you may even feel like being a nicer person. I dare you all to give it a whirl.

Vegan Pizza Roll & Ayurvedic Skin Care

2009-03-11T20:45:00.009-04:00

Vegan Pizza Roll
I cranked out these fun Pizza Rolls last night - using a really great Wheat Pizza Dough plus a modified version of my Vegan lasagna roll filling (as seen on Very Good Vegan Volume One http://www.verygoodvegan.com/ Vegan DVD). Very Good Vegan Volume Two Coming Soon...... Stay Tuned! The Very Good Vegan DVD is now available on Amazon.com, as well as in shops listed on our site - additional shops will be added soon.

This dough is fantastic - I added a bit of chopped basil and oregano to the mix before kneading. for a special added nutritonal kick - chopped broccoli mixed into our Vegan "Ricotta" filling. Increase your intake of plant based foods and live longer, folks....

Check out our Very Good Vegan DVD clip on You Tube http://www.youtube.com/watch?v=rDT2iYUGHsA and email questions if you like to info@annaveda.com

Ayurvedic Skin Care Tip
This time of year as things are thawing out and we are still using lots of artificial heat indoors, treat yourself to the following facial.

Wash your face with a mild cleanser or just a bit of warm water.
Apply one mashed banana and let set for 10-15 minutes. Wash off with a wet warm wash cloth and pat your face dry. You may try 1/4 cup mashed cherries - or mashed Avocado - try one of each once a month and see how your skin feels. Have fun mashing fruit and squishing it onto your face - it is a recession friendly facial - plus you get to act like a kid and make a mess with fruit.
(I am using mashed cherries this month plus a lot of sauna time - so my skin has been feeling fantastic - give it a try!)

Whole Foods In Store Presentation - Providence RI & Food Matters Book

2009-03-06T12:48:00.007-05:00

Whole Foods Providence, RI - Waterman Location

Thanks to everyone at the Whole Foods Market in Providence, RI (Waterman Location). We recently announced that our DVD Very Good Vegan www.VeryGoodVegan.com will be available for sale at that store, and gave out lots of tiny Vegan chocolate cupcakes to celebrate. It is an itty-bitty Whole Foods - - I wish we had one here in Pawcatuck, CT.

This week The Colbert Report had a guest on who is the author of Food Matters

http://www.colbertnation.com/the-colbert-report-videos/220493/march-03-2009/mark-bittman

to see the clip on Colbert's site. I will be reviewing the book here on the blog so stay tuned. I am also finishing up The China Study

http://www.thechinastudy.com/about.html

which I will be discussing here as well. All I can say is that we all need to increase our whole foods plant based food intake, like ASAP! Prontissimo!

Crazy Vegan Cupcakes & Vegan Spinach Gratin

2009-03-02T21:06:00.007-05:00

Vegan Spinach Gratin

Crazy Vegan Cupcakes

All I can say is that I love making Vegan versions of traditional baked goods, but even more fun - recreating naughty little treats like these "Crazy Vegan Cupcakes".

They are a golden yellow cupcakes filled with a Vegan Creme Filling - topped with a dairy free dark chocolate ganache (made with soy milk), with a swirl of yet more vanilla creme on top. Winter in New England and comfort foods.....

I have been taste testing a line of Vegan cheese alternatives from "Follow Your Heart" - so far I like using their cheddar option in my Vegan Mole Enchiladas, and atop this Vegan Spinach Gratin - just be sure to cover your dishes with foil or else the "Follow Your Heart" stuff dries out. Very tasty all in all. Also I am loving a cheese alternative by a company called Dr. Cow - out of Brooklyn, NY. I must get my hands on more of their Cashew Spreadable Nut Cheese!

In other news thank you Pangea (http://www.veganstore.com/) aka Vegan Store - for choosing to carry our DVD Very Good Vegan Volume One. (http://www.verygoodvegan.com/) Check out this site for all sorts of awesome vegan goodies, also they pack and ship all of their orders very carefully. Great site, nice folks!

Yesterday I gave a brief presentation at Mystic Yoga Shala in Mystic, CT - we are working on uploading some video from that which you may enjoy.

Additional Ayurvedic Skin care info will be posted this week, so stay tuned and as always email us at info@annaveda.com with any questions. Also additional recipes will be posted on the site this week - but you may email us if you have any particular recipe you like.

Fresh Florida Citrus

2009-02-17T10:56:00.004-05:00

Fresh Florida Citrus

This was a roadside citrus stand in Florida I visited on Friday. The fruit was so ripe, and there was a nice man by the name of Ron who helped me with my "Tangelo" purchase. I also picked up a sack of Ruby Reds. Needless to say - I am juicing away here in New England - fondly recalling the warm FL breezes; all the while anticipating Spring as my daffodil and crocus bulbs force their way through the soil.

Persistent as ever - unfazed by the piles of leaves and icy soil, I feel that I have much in common with these resolute globes. Very Good Vegan will be on sale at the Cranston RI Whole Foods Market starting this Saturday February 21. I will be there cooking up samples from 12 - 2pm. See www.VeryGoodVegan.com for details.

What Makes It All Better

2009-02-10T21:46:00.006-05:00

What Makes It All Better
I snapped this photo on the beach today. Yes I am finally on vacation, and have some simple thoughts to share. No matter what is going on around you - no matter how unkind or unfriendly people may sometimes treat you. No matter how difficult our daily lives have become, will become, have always been. No matter what, the simplest of things can make it all better. These sea shells made me so incredibly happy - just to look at them, feel them in my hands. Simply to sit in one place and be grateful for my friends and loved ones and the support they seem to have an un-ending supply of - that is what makes it all better for me.

In other news our DVD Very Good Vegan (http://www.verygoodvegan.com/) has been picked up by several new privately owned shops this week - and we will be posting their info on our site over the next week. We at AnnaVeda Kitchen wish to thank everyone who is buying the DVD - wholesale and retail - and thanks to everyone who has been supportive of this project. It can be very challenging to go out there and sell yourself on a DVD talking for 60 minutes about any topic. Even more intmidating - walking into, or calling a store, then attempting to get someone - anyone to chat with you about said DVD. So again - thanks to everyone who is taking a moment to meet with me, chat and email. You guys rock!

Ayurvedic Tip Of The Week
Use a Neti Pot - Look up how to use a Neti Pot on You Tube and you will see how it is done. You may purchase them at most yoga studios and health food stores. Take the time to research how to properly use one - your nose will thank you!

Vegan Chocolate Pudding Pie w. Vegan Graham Cracker Crust

2009-02-03T10:42:00.004-05:00

Vegan Chocolate Pudding Pie w. Vegan Graham Cracker Crust

I have been feeling a bit under the weather (ice storms, snow storms, hectic schedule, trade show in a chilly facility...) and yet - I cannot stay away from the kitchen. I have no decent bakery to frequent locally (within a 15 minute car ride), certainly not one that would offer any Vegan goodies - so as you see I must be self-sufficient. The local grocery store baked goods make me cringe.

So last night I whipped up this new version of my Chocolate Mousse/Pudding, and poured it into (ahhhh - heavens to Betsy!) a store bought Vegan Graham Cracker Crust. Shocking, I know, but I must share that it was really very good! The crust was from a company called Wholly Wholesome - the packaging indicates that it includes only "Natural Ingredients, Contains No Animal Products - Suitable for Vegans". Lovely.

I do a lot of approximate measuring when I cook for myself so I will attempt to share what went into this pie filling in short:

6 ounces Vegan Dark Chocolate (Melted - Double boiler Do NOT use a Microwave)

10 ounces Silken Tofu

1/8 Cup Soy Milk (My Own HomeMade)

1 tsp Bourbon Vanilla

2 Tbsp Turbinado Sugar

I melted the chocolate in my double boiler - then added the sugar and stirred to combine off heat. The tofu was pulsed in my food processer for just a moment - I added the chocolate mixture and all remaining ingredients and pulsed again; poured it into the ready to go crust and chilled for about 1 hour. It was fabulous. So even though I was under the weather -I was able to throw together a nice little chocolatey treat. Tonight I have plans to attempt my new version of Vegan Lemon Bars - so stay tuned!

Vegan Gluten-Free Biscuits

2009-01-28T10:28:00.006-05:00

Vegan Gluten-Free Biscuits

These Vegan Gluten-Free biscuits were made using Arrowhead Mills Gluten Free All Purpose Baking Mix, and Hain Gluten Free Baking Powder. I was really pleased with the end result - a nice sweet biscuit - using the recipe on the back of the Arrowhead Mills box - with a touch of agave nectar and soy yogurt. The dough held together nicely and yielded a batch of adorable treats - thanks to these petite cutters my friend Lisa gave me for my birthday.

Staying warm and out of the ice storm today; here is what we have to report: AnnaVeda Kitchen will be in Whole Foods Markets in Rhode Island starting February 2009. There are three stores in the entire state of RI - which will each be carrying our DVD Very Good Vegan Volume One - see http://www.verygoodvegan.com/ for details.

On Friday February 27 we will be at the Waterman Providence Whole Foods Market doing an in-store Vegan Cooking Demo - be sure to stop in and have a snack if you are in the area that evening from 6-9pm! Stay tuned for more updates and in-store events.

5 Day Vegan Cookie Challenge: Day 5 - Vegan Snickerdoodles

2009-01-15T21:29:00.003-05:00

Vegan Snickerdoodles

Day 5! Here you go folks - My very first batch of Very Good Vegan Snickerdoodles. What can I say - it is 13 degrees here in CT this evening - dropping to 3 degrees by 7 am tomorrow. (Sigh)

How am I keeping warm? Lots of Ashtanga Yoga and Vegan cookies! Thank you for following my 5 Day Vegan Cookie Challenge. Please tell everyone you know to check out www.VeryGoodVegan.com

Our DVD Very Good Vegan ships FREE - and is a great way to introduce your friends and family to Veganism without being too heavy handed.

5 Day Vegan Cookie Challenge: Day 4 - Vegan Chocolate Crinkles

2009-01-14T21:19:00.006-05:00

Vegan Chocolate Crinkles

I've made it to Day 4 of my self-imposed 5 Day - 5 Vegan Cookies Challenge! Hurray! Tonight's cookies are brought to you by 8 ounces of melted dark chocolate, 1/2 cup cocoa powder and a smattering of other top secret ingredients that I will share, eventually. These sweeties are cooling off in the kitchen as I blog, so this will be brief as I wish to enjoy a few by the fire.

Last night's cookie - the Peanut Butter Bars w. Cherry Preserves - were in a word - incredible! So full of peanut butter flavor they were actually intense. I sent a few home with friends today so that I would not ingest the entire tray!

There is certainly a lot going on regarding our DVD Very Good Vegan (www.VeryGoodVegan.com) - so this cookie challenge has been a lovely distraction here at AnnaVeda Kitchen. What can I say - by and by I wait...Stop by tomorrow night for the final cookie in the challenge!

5 Day Vegan Cookie Challenge: Day 3 - Vegan Peanut Butter Bars w. Cherry Preserves

2009-01-13T23:03:00.009-05:00

Vegan Peanut Butter Bars w. Cherry Preserves

Day three of my 5 Day Vegan Cookie Challenge - I craved peanut butter - a lot of peanut butter, and these bars did not disapoint. Most cookies I have baked involving peanut butter tend to be anti-climactic. (Does it bake off?) Not the case here. Crumbly, thick and involving 2.5 cups of all natural peanut butter, these morsels are intense! Also, an entire jar of Bonne Maman Cherry Preserves were layered in-between the base and the crumb topping.

No eggs, no butter - yet the dough held and all is well in AnnaVeda Kitchen tonight. OK - so, if you have been following this blog, you know that tomorrow brings an all new Vegan cookie. All right gang, tune in for more Vegan cookie magic "a domani". For more AnnaVeda Kitchen info please visit http://www.verygoodvegan.com/

Email us at info@annaveda.com with any questions.

5 Day Vegan Cookie Challenge - Day 2: Raspberry Ginger Sandwich Cookies

2009-01-12T21:05:00.009-05:00

Vegan Raspberry Ginger Sandwich Cookies

Hello out there! Day two of my 5 day Vegan Cookie Challenge is here and these are the magic cookies that sprouted in my kitchen this evening. There is A LOT of ground ginger in these cookies; basically a really chewy "buttery" sugar cookie (Turbinado, of course) with organic raspberry preserves slathered in-between.

I am yet to taste one, so I will share my opinion on tomorrow's post. the fun part of this challenge has been that I decide on a daily basis - on a whim - what cookie I am going to bake.

So, look out friends and neighbors because I have a large quantity of cookies in my kitchen and need to share them asap!

On the Very Good Vegan DVD front, we continue speaking with shops allover the country who have expressed an interest in carrying the series. Thank you to everyone out there who has shown their support for my first Vegan Cooking DVD (see http://www.verygoodvegan.com/ for info).

5 Days - 5 New Vegan Cookies Challenge & Ayurvedic Tip of the Week

2009-01-11T14:18:00.006-05:00

Vegan Applesauce Oatmeal Cookies w. Maple Syrup Icing

OK, so I have decided that today is Day One of my 5 Day - 5 New Vegan Cookies Challenge. Stay tuned as we will be posting pictures and info daily about this little experiment.

This will not be very challenging as it is winter, I am in New England, the heat generated from my baking keeps the place extra toasty and of course, we do love a new Vegan cookie here at AnnaVeda Kitchen. These cookies are moist, hearty and the icing contains maple syrup, which provides a nice old fashioned cookie vibe.

Heads up Wholesale Buyers! We will be showing our Vegan Cooking DVD Very Good Vegan Volume 1, at the upcoming NY Gift Show at the Jacob Javit's Convention Center in NYC January 25 - 29th. Details will be posted on the site www.VeryGoodVegan.com as well as here on the blog this week.

Ayurvedic Tip of the Week
We realize that Raw Food Diets are very popluar right now, however according to Ayurvedic tradition, your vegetables should be cooked. Your digestive fire - also knowsn as Agni - has to work harder to process raw crunchy foods. So steaming your broccoli, wilting some spinach drizzled with a bit of very good olive oil, blanching some carrots - would all be excellent ways to enjoy fresh vegetables this winter as opposed to making your digestive system work overtime to process raw vegetables. Gently cooking your veggies makes proper digestion & elimination much easier on the body. Just remember - do not overcook your vegetables, steaming, blanching, or a quick sauteeing will always do the trick. Email us at info@annaveda.com if you have any questions about Ayurvedic cooking - it is a great and easy way to make peace with your belly.

Happy New Year Sugar Free Vegan Brownies

2009-01-03T13:38:00.014-05:00

Scoop The AnnaVeda Kitchen Guard Cat

Sugar Free Vegan Brownies

Happy New Year everyone, let's make it a healthy one - and none of that one-month-long-resolution eating well malarchy. Here we are in CT on a freezing cold winter's day, working on promoting Very Good Vegan - lo and behold my Sugar Free Vegan Brownies.
After a busy December filled with all sorts of Vegan baked goods (ie: I took the chocolate layer cake from the cover of the Dec. '08 issue of Bon Appetit magazine and created an AWESOME Vegan version) it is time to cut out a bit of the sweet stuff. Give the body time to process, re-adjust and bounce back, if you will...So here you have it, my crack at a sugar-free baked Vegan treat. Not very sweet - beware - however, the dark chocolatey goodness just washes over you and provides something akin to a warm-allover inner sunshine feeling.

8 0z Sugar Free Organic Applesauce
1 Mashed Organic Banana
1/4 Cup Canola Oil
1 Tbsp Flax (Ground)
6 Tbsp Water
1 Cup Whole Wheat Organic Flour
1/2 Cup Cocoa Powder
2 Tsp Vanilla Extract (High Quality Bourbon)
3/4 Tsp Baking Powder
1/4 Tsp Salt
1/4 Cup Chopped Vegan Dark Chocolate (Coarse Chunks)

Spray a 9" pan with some canola, line with parchment, hit the parchment with an additional squirt of canola.

In a stand mixer, mash one very ripe banana, add the flax, water, canola, vanilla, applesauce, blend on low speed to combine.

Add all of the dry ingredients and blend just until combined. You may also do all of this by hand in a large bowl with a wooden spoon if you prefer...

Pour batter and spread it into your prepared pan - bake for 28 minutes at 350 degrees, check it out around 24 minutes with a bamboo skewer or wooden toothpick, when it comes out clean you are all set.

Let cool and use a knife which has been run under very hot water, then dried to cut into very small squares, you may wrap these and refrigerate up to 4 days. Try to give some away and introduce your friends and colleagues to Vegan Sugar Free baking - just give everyone a heads up about the sugar free part...

Ayurvedic Tip Of the Week:

Sip hot water with a squirt lemon juice from a large mug throughout the day all winter long. This helps to keep your system calm, grounded and the lemon gives you some much needed vitamin C. You may fill a large container and take this with you as you travel to and from work, etc. Avoid cold beverages, and say no to ice cubes as they slow dow the digestive process.

AnnaVeda Ayurvedic Soup Recipe

2008-12-27T21:36:00.012-05:00

AnnaVeda Soup

This soup has become a dish that I can whip up quickly to pacify my need for some warmth on these chilly New England winter days.

This dish is soothing, calms frazzled nerves and can be modified to suit your constitution depending upon the spices you add/omit.

Here is the basic recipe, which I made up this month in my kitchen:

6 Cups Low Sodium Vegetable Broth (Organic)
1/4 Cup Any Rice (I like Brown Basmati Rice)
1/2 Cup Chopped carrots (Organic)
1/2 Cup Tomato Sauce (Organic)
1 Tsp Fresh Chopped Parsley (Organic)
1 Tbsp Chopped Fresh Celery (Organic)
1 Tsp Freshly Ground Black Pepper (Omit for Pitta)
1 Tsp Ground Cumin
1 tsp Freshly Chopped Basil (Organic)
1 Pinch Sea Salt
Lemon Juice (1 tsp)

Wash the rice. (Really, wash it.)
Bring the rice to a boil in the veggie broth. Add a bit of water if needed. (This is soup so keep it soup-like)
Add the carrots, boil for another 20 minutes.
Add the celery and tomato sauce, reduce flame to medium and simmer 10 additional minutes.
Add remaining ingredients, simmer over low flame about 5 minutes.

If your constitution is Vata, add a bit of cayenne pepper. You may also add a handful of a veggie pasta as I did with this version during the last 9 minutes of boiling the carrots. (Kapha constitution - omit the pasta).

Leave out the black pepper if your constitution is Pitta or cut it down to half. Squirt a bit of lemon juice into each bowl and serve hot. I topped this off with a few fresh pea shoots I purchased at my local health food store, Puritan & Genesta in Mystic, CT. They gave the soup a little crunch and a splash of cheery green. Enjoy!

Tiny Chocolate Creme Filled Vegan Cookies

2008-12-17T16:06:00.014-05:00

These are the same Vegan cookies as the large version I made last week, except I reduced the cookie's diameter to approximately 1.5". The filling - ahh yes, the vanilla creme filling; this time I used my snazzy Mechanical Pastry Bag from Williams-Sonoma and gave the edges of the filling that really neat bakery ribbing. In other news, our color print ad announcing Very Good Vegan Volume One in VegNews magazine is set to hit sometime soon- http://www.vegnews.com/ to visit their awesome site. This is our first Vegan Instructional Cooking DVD that is on sale now on our sites http://www.annaveda.com/, http://www.annavedakitchen.com/, and http://www.verygoodvegan.com/.

There has been a lot of buzz about the Very Good Vegan DVD at local health food shops, and yoga studios. The DVD is also available at shops in Westerly, RI, Stonington, CT, and Mystic, CT - listed on our website. Very Good Vegan Volume One is shipping for free on our sites, spread the word. Yes, we will also gift wrap if you like.

Portabella Mushroom Burgers

2008-12-08T13:18:00.004-05:00

Hey gang! Did you know that Portabella Mushrooms make a tasty burger any time of year - no need to wait for those summertime cook-outs to enjoy a Vegan burger...

Take some nice clean, dry fresh Portabella Mushrooms, heat a large cast iron frying pan over high heat - coat it with a teaspoon of high quality olive oil, toss in the mushrooms with bit of garlic powder and roast 4-5 minutes on each side. I topped these off with some nice Soy mozarella "cheese" from Trader Joe's - served on a hot Ciabatta Roll along woth some mixed greens et voila! Lunch is served. Some facts: Portabella Mushrroms are a good source of potassium, niacin and selenium. Eat up!

Vegan Chocolate Creme Filled Sandwich Cookies

2008-12-01T11:19:00.006-05:00

Vegan Chocolate Creme Filled Sandwich Cookies

Similar in texture and taste (less the toxic store bought aftertaste) to a childhood favorite of mine, these cookies absolutely rock. The chocolate discs are mottled with crunchy turbinado sugar, yet the cookies themselves are tender and moist. The creme filling is the only truly naughty component because it contains confectioner's sugar. If you are interested in this vegan cookie recipe - email us info@annaveda.com
By the way FREE shipping is available right inow on our Very Good Vegan Volume 1 DVD.
Visit www.VeryGoodVegan.com to order

Vegan Almond Cashew Horn Cookies

2008-10-16T13:56:00.004-04:00

Vegan Almond Cashew Horns

This was an all new recipe I whipped up last night - the cashews and almonds were pan roasted, then placed in a food processor and pulsed finely. The end result: a nutty warm crumbly cookie that hit the spot. Dairy free, crazy, I know, right? They actually had that old school Brooklyn bakery taste, look and feel.

Vegan Shepherd's Pie

2008-10-12T20:49:00.003-04:00

Vegan Shepherd's Pie

My spin on the traditional dish swaps out ground beef for a soy based substitute (look for it near the tofu at your local market). I also used a vegan cheddar cheese alternative that comes shredded in a pouch. End result: a filling meal baked-up with one of my favorite foods on top - mashed potatoes! In other news the new website is in progress and will be ready shortly, the DVD itself is being replicated this week, and we will be participating in the upcoming Boston vegetarian Food Festival on November 1st! http://www.bostonveg.org/foodfest/index.html

Hope to see everyone there!

Vegan Whoopie Pies

2008-10-06T22:12:00.000-04:00

Vegan Whoopie Pies

Sushi Rice Pancakes

2008-10-04T18:16:00.000-04:00

Sushi Rice Pancakes

Vegan Chocolate Thumbprint Cookies & Ratatouille

2008-09-29T21:06:00.003-04:00

Vegan Chocolate Thumbprint Cookies

Ratatouille with Saffron Risotto

What's Cooking?

2008-09-01T20:09:00.009-04:00

Vegan Torta Cassata

Coconut Samosas

Vegan Apple Spice Cake & "Buttercream Frosting"

Vegan Crepes w. Dark Chocolate & Bananas

Chocolate Peanut Butter Cranberry Granola Bars w. Sunflower Seeds

Vegan Orange Blueberry Muffins

Well I have many more pictures to post of what I have been baking & making before, during and after the DVD shoot this summer. Torta Cassata is a traditional Sicilian cake that I enjoyed frequently as a child. This vegan version was a challenge - mostly because it was my first attempt at a totally vegan fondant. The cake worked out fine in the end and it was a nice treat enjoyed by all for my pal Amy's birthday. My personal favorite out of all of these recipes were the Orange Blueberry Muffins, planning to whip up another batch this week.

Gingerbread Cake & Gateau Pithivier

2008-07-10T22:43:00.011-04:00

This evening I participated in an excellent cooking class entitled "International Desserts" at a culinary institute in New England. It was a blast - and I came away with some new tricks up my sleeves. We prepared the Gingerbread Cake pictured here as well as a Gateau Pithivier (a lovely torte - also pictured here), Panna Cotta, and several other treats. The recipes were all traditional, but I plan to modify them each - and turn them Vegan, so stay tuned for International Vegan Desserts right here on the blog!

Rhubarb Strawberry Pies With Vegan Flaky Crust

2008-06-08T22:54:00.007-04:00

The Rhubarb & Strawberries are from the Stonington Farmer's Market. This pie crust has a little bit of cinnamon and sugar in the dough, but it is completely dairy free. The pies turned out very well and I am tasting my very first attempt at Rhubarb Strawberry Pie - crumb topping with brown sugar....Quite tasty. The key - as always is not to over-knead the pastry dough.

Vegan Berry Tartlets - Rainy Monday

2008-03-31T17:46:00.004-04:00

So here is the one picture that survived my camera's tantrum today. Believe me when I tell you - there was a tray full of various tasty tartlets, all with different berry configurations; some with a chocolate Vegan "Custard" which was totally Dairy-Free. The tartlet trays are approximately 2 inches in diameter and completely adorable. The crust is made with a Soy based butter alternative, and due to the fact that I belive in gently rolling out the dough, it was light and flaky. Today was a dreary one here in New England, we'll have to bake something cheerful up to make it through the night.

Vegan Butterfly Cookies & Spring Cupcakes

2008-03-28T20:35:00.003-04:00

Here are some of the sweets I made this past week. Spring has sprung - and these pastel iced cookies helped usher in the new season.... The cupcakes are topped with these awesome sparkly sprinkles that look like shards of pink ice. The cookies are speckled because in lieu of an egg, this version of the traditional butter cookie used ground Flax Seed so they are tasy and good for you. Today I was busy whipping up my Golden Chickpea Lentil Soup and Chapati Flat Bread. Photos and recipes to follow. We are getting ready for the DVD project and I have been busy typing up a lot of my recipes, attempting to get it together.

Vegan Peanut Butter Cupcakes w. Dark Chocolate Centers

2008-03-16T18:24:00.011-04:00

OK - I am getting over a mean cold/throat/Spring transition kapha ("kapha" see Ayurvedic season changes.... not "kafkha" I am not morphing into an insect, thankfully) thing - so I have been house-bound for several days; thus I have been baking up a storm. When not baking I have been reading and passing out listening to ocean sounds on my iPod iTouch....yes I know how New-Agey and geeky that sounds but when I feel lousy it seems to help; conjuring up images of white sand, a red bikini and a cold beverage with paper umbrellas in it, my 3 pm massage scheduled to take place in the saltwater poolside cabana......Ahem.....

Back in reality here in New England....Today I am feeling the best I've felt in a week so I am working on a batch of Vegan Peanut Butter Cupcakes w. Dark Chocolate Centers. San Tropez - not quite, but the kitchen is warm and toasty, and I came up with a new recipe for my ongoing Vegan quest...

Once the cupcakes had thoroughly cooled off, I whipped up a soy milk and dark chocolate Ganache, piped it out loosely and there you are! I am yet to taste them, but have high hopes for these little cakes. By the way - listening to some Led Zeppelin really gave these cupcakes a kick, as always I highly recomend listening to music while you bake. Let's see what's next.....

Vegan Black Bean Sweet Potato Soup & Cherry Dark Chocolate Vegan Cupcakes

2008-03-15T12:20:00.017-04:00

Cherry Dark Chocolate Vegan Cupcakes

Vegan Black Bean Sweet Potato Soup

You are supposed to let these cupcakes chill for an hour prior to serving but being that I was patient enough already in so far as waiting for the stuff to cool, I immediately tried one and they were quite tasty.

Vegan Tacos & Simple Spinach Toast Soup

2008-03-10T17:33:00.007-04:00

Today's soup was fantastic - I took about 2 cups of vegetable broth, 1/4 cup dry white wine and a 2 inch square of parmesean cheese and brought to a boil; simmered for 20 minutes over low heat. Next I added some black pepper and made two slices of wheat toast. Off heat the spinach (about 2 cups) is added and as it wilted I placed one slice of whole wheat toast in each of two deep soup bowls. Lastly I topped each bowl with some grated parmesean and that was that. You could try substituting Nutritional Yeast Flakes instead of the parmesean to go Vegan with this soup.

The tacos were basically a modified Vegan chili recipe, 1 package firm tofu pulsed in the food processor, (do not overdo it or you will get mush)...1/2 bottle of beer, 1 cup diced fresh tomatoes, 1 tablespoon cumin, 1 cup black beans, 1 tablespoon oregano, 1 teaspoon paprika, sea salt to taste, black pepper, 1/8 teaspoon cayenne pepper (more if you like more heat) one red onion (sauteed with a little bit of olive oil), fresh cilantro & and vegan mozerella cheese to top it off.

Chocolate Ravioli & Vegan Lasagna Rolls

2008-03-06T21:13:00.008-05:00

Vegan Lasagna w. Arugala & Baby Spinach, Ravioli Filled with Chocolate Hazelnut Spread

What I Have Been Up To....

2008-03-05T22:12:00.010-05:00

Vegan Chocolate Layer Cake w. Raspberry Puree

Vegan Awesome Oatmeal Cookies

Tofu "Paneer" with Peas

Coconut Samosa

Curried Cauliflower

Vegan Linzer Tarts

OK so I have made so many more recipes but it's been a busy month and I have been remiss with bloogging. Basically I LOVE experimenting with recipes and plan to keep going so stay tuned! Recipes for the above photos will be posted this week....

Chinese New Year 2008

2008-02-09T23:47:00.000-05:00

Gung Hay Fat Choy! Here are some photos of the lovely little Dumplings & Scallion Pancakes I made for the Chinese New Year Party this evening. This pancake dough is one of my favorites to work with; you add one cup of boiling water to the dry ingredients so that as you knead it feels nice and warm and squishy in your hands. After it sets up, you slice the dough into four parts which you roll out with a pin into 8 x 6" rectangles. Topped with a little bit of sesame oil and fresh chopped scallions you then take the rectangle and roll it into a tube. Take the tubes, flatten them with your hands and coil up into snake-like rings (see photo). After they set up once again for approx. 20 minutes - roll the pin over the coils and flatten into 10" discs. One disc at a time the pancakes are fried in a tiny bit of sesame oil over high flame (2 - 3 minutes on each side). Transfer to paper towels and aha! Better than take-out Scallion Pancakes. I love to set aside a bit of soy sauce with fresh grated ginger and some scallions for dipping. Side note - both these dumplings (filled with Bok Choy & Tofu) as well as the pancakes are Vegan. So for those of you who were in Aspen this weekend instead of at my house - be sure to check with me first next year when you make those reservations!

Golden Vegan Cupcakes

2008-01-31T21:53:00.002-05:00

The simplest of foods can very often make everything alright. Take for example these Golden Vegan Cupcakes - whipped up in my kitchen tonight to pacify my sudden need for cake. In the past I have frequently opened the oven to test the done-ness of my cakes.Tonight I tried my hand at this newfangled thing called patient baking, where you actually wait (in this case 22 minutes) until you open the oven door. Amazing - the cupcakes stayed nice and full - they did not fall, falter or fizzle out. Edged by a warm golden ring, these little cupcakes stand up on their own without any frosting, filling or fruit. Also - since it is a Vegan recipe -you are able to lick the spoon with abandon. (Note - lick the spoon after you have filled all of your cupcake liners - don't be gross.)

As always allow your baked goods to cool completely - do not be an impatient geek and try to frost them while still warm because you will wind up with frosting puddles. Totally worth the wait!

Amaryllis & Tulip Photos

2008-01-25T13:25:00.001-05:00

I am really looking forward to planting again this Spring. In the meantime it is thrilling to see some of my indoor bulbs opening up. This Red Lion Amaryllis appeared this week and it is breathtaking. The tulips are cut, a treat to brighten up my kitchen...Really, without flowers and good food, life would be awfully unfulfilling.

Vegan Pierogi; 5 Days 5 Dumplings Continued

2008-01-22T10:42:00.000-05:00

Pierogi have always been one of those tasty little treats that I consider a true comfort food. This version omits the eggs and butter - instead - flax and vegan soy spread did the job. I made so much of the potato filling that I plan to whip up a second batch this evening to freeze and store for upcoming New England Winter nights. The myth that you need eggs to bind any type of dough is so silly. I took a chance and mixed 1 tablespoon of ground flax seeds, three tablespoons of water in lieu of the egg that tradionally goes into the dough used to make the rounds. End result - tasty little pods of potato and carmelized onion, floating up in a pot of boiling water. They were so cute - I actually smiled at them. To serve, I melted down a bit more of the soy butter substitute along with the remaining carmelized onions that were prepped for the filling, a bit of parsley and voila! More dumplings to come this week...(I am on a dumpling making rampage.)

5 Days, 5 Dumpling Recipes

2008-01-21T12:12:00.000-05:00

I am taking 5 different dumpling recipes from allover the world and making them over the course of five days this week...

Here are the Vegan Wontons. The trick is to turn the edge up like the brim of a hat...They were adorable and tasty; filled with seasoned bok choy and firm tofu.

Floating in a bowl of hot vegetable broth with shitake mushrooms - this was the best Wonton Soup I have ever tasted.

Rainbow Risotto, Blueberry Pancakes, Arugula Pizza

2008-01-13T19:14:00.000-05:00

This week was chock-full-of cooking. I whipped up Flax-infused Blueberry Pancakes with raspberry maple syrup on Wednesday. Thursday was all about beautiful homespun pizza topped with fresh arugula as well as my favorite Vegan Pineapple Carrot Cake.....and Friday was Rainbow Risotto (adapted from D. Chopra's recipe) with white beans, arugula, celery, carrots, and zucchini. Here is the recipe:

Rainbow Risotto

1.5 cups shallots or onions, chopped

1 tablespoon tamari

1 teaspoon balsamic vinegar

1 teaspoon black pepper

1 teaspoon dried basil

1 teaspoon thyme

1 teaspoon sage

2 cups arborio rice - rinsed and drained

6 cups vegetable stock

1 cup thinly sliced carrots

1 cup thinly sliced celery

1 cup zucchini, cut in half lengthwise, then into ¼-inch slices

1 cup cooked white beans drained and rinsed

2 cups arugula - coarsely torn

2 tablespoons fresh basil thinly sliced

Chopped fresh parsley

1. Heat 1 teaspoon oil in a 4-quart soup pot over medium heat. Saute the onions with the Aminos, vinegar, pepper, dried basil, thyme, and saute until the onions are translucent.
2. Add the rice and sauté, stirring constantly. Add stock a little at a time and allow the rice to absorb the stock each time before adding more. Keep stirring. Risotto should have a soft (not mushy) texture with a creamy consistency. Be careful not to overcook or let the rice dry out. The cooking process will take about 20 to 30 minutes total. Taste the rice for texture.
3. Heat the remaining teaspoon oil in a sauté pan over medium-high heat and add the carrots, celery, zucchini and beans. Add some stock if necessary to keep the vegetables moist. Saute until the carrots are al dente.
4. Add the arugula and continue to sauté until just wilted. Pour all the ingredients from the sauté pan into the rice, add the fresh herbs and gently combine. Garnish with freshly chopped parsley. Top with a high quality grated Parmesan or Asiago cheese.

It is officially winter here in New England. We may or may not be in for a great deal of snow tonight. Irregardless, there are Vegan Golden Vanilla Cupcakes in my not too distant future. To stave off melancholy - I am going to be doing a great deal of Ashtanga yoga, baking, practicing the piano and reading. (Check out my favorite bookstore The Other Tiger in Westerly, RI http://www.othertiger.com/NASApp/store/IndexJsp )

In the interim, there are fresh pink tulips in a vase in my kitchen, reminding me that Spring is going to sneak up on us - eventually. The key here is to keep happy, not just busy.

Painting, Again...Vegan Cupcakes

2008-01-02T22:26:00.000-05:00

Here is the latest from the easel. A giant squid - acrylic on wood panel. It was started back in April 2007 and I just finished him off tonight. In other news I will be making a pot of Golden Lentil Chickpea Stew tomorrow. I made these awesome Vegan cupcakes for my birthday this past weekend, and it was the first year I did not have a cake purchased at a bakery. They were always sweet and lovely but they never made me feel good; funny it sounds as though I am describing a girl or boyfriend, not a dessert.

Oatmeal Cookies Made Decadent

2007-12-19T21:08:00.001-05:00

I baked up a batch of Vegan Oatmeal Cookies with golden raisins tonight. While they were in the oven, I looked around the kitchen and spotted a bag of white chocolate truffles (not Vegan). Thinking that the cookies would be a bit dull, I melted down 6 of the truffles, poured shredded coconut onto a plate and made some pantry magic happen. Once cooled on a wire rack, the cookies were hand dipped into the melted truffle pot, then pressed into a layer of coconut & voila - dressed up not-so-dull oatmeal cookies.

Vegan Gingerbread Houses, Cocunut Cookies

2007-12-17T18:02:00.003-05:00

This week I made Vegan Coconut Sandwich Cookies - take a peek they were rich, decadent and just one was enough. I took a standard recipe and swapped out Soy butter spread for the butter and flax for the eggs, that's that. They puffed up nicely and made the house smell like coconut.

In other news I am a little baked-out. I made vegan gingerbread dough again last night and we had a decorating marathon. Take a look at the end result, all I can say is the candy really makes it look all tied-together because my little house started caving in, and I had to call for assistance (help!) in the bracing department - they are small and covered in sugar and made me smile. No baking this evening but I will be baking something up for the folks at the local Post Office later this week - and we did deliver some cookies to our neighbors this past weekend - which by the way is a great way to feel the real good Holiday Spirit Stuff everyone sings about this time of year. So grab a recipe, bake up some stuff, and drop off some treats to your friends and neighbors - trust me, it will be nice for you and for them as well! (Eggs Optional, OK?)

Pantry Soup and Vegan Chocolate Chip Cookies

2007-12-13T22:11:00.003-05:00

Today was the first heavy snow of the season, so I felt the urge to have a pot of soup. I made what I referred to as "Pantry Soup" because all of the ingredients were a mix and match of what I had on hand. Not wishing to venture out in the snowy, icy New England storm, I went to work on this concoction. I started off with some chopped celery, olive oil, parsley, a shallot, marjoram, oregano, rosemary, black pepper, and sage. I sauteed these items for a bit then added 5 cups of vegetable broth. Once it began to boil, I added 1/4 cup orzo, and brought to a boil once again. I had baby carrots on hand so I chopped several up and tossed into the pot. Sea salt and some more parsley topped it all off.

Also this evening I tried a new version of Vegan Chocolate Chip Cookies, they still do not taste like regular chocolate chip cookies bit they did puff up nicely, and they tasted nice straight out of the oven....Will try one at room temperature after this post is done, probably with a cup of Soy Nog - that I picked up at the local grocery store...Off to watch SNL Christmas special and also I discovered that Amazon has something called Amazon Unbox, which allows you to rent movies via a download that lasts 24 hrs once you hit play so I have "Elf" - one of the silliest Will Ferrell films ever, check this out http://www.youtube.com/watch?v=xjFCmJCzF1A

I love when he goes crazy and screams "SANTA, I Know Him!" also when he answers James Caan's telephone and says "Buddy the Christmas Elf, what's your favorite color?" Grab a cookie, get yourself on Amazon and download this movie tonight - it's hysterical and there is absolutely no way you will be left feeling blue, christmas or any other variety of blue for that matter.

Vegan Ginger Bread People

2007-12-12T22:11:00.002-05:00

That's right folks - no eggs - no butter - just tasty Gingerbread Cookies! The lips are made of licorice cut askew - by the way they are the cutest lips I have ever made for a baked good.

I had a blast mixing and matching all sorts of candies to make these goofy cookies.

Arancini di Riso

2007-12-04T23:00:00.000-05:00

"Little Oranges", as they are aptly named in Italian can be such an unexpected treat. I used to think they were somewhat of a special holiday magic food that my parents - strangely - would prepare and cook together.... It was always one or the other mother or father doing the cooking, mostly mother, but sometimes my father would whip up some fried spaghetti, a pizza with carmelized onions, sausages, a mufaletta (awesome sandwhich grilled like a panini). Anyhow, Rice Balls/Arancini can be thrown together rather quickly. Prep a pot of risotto - I like to sautee a shallot in olive oil, add the rice, let it pop, then splash - a cup of white wine. Simmer it all down, add 1 cup of broth incrementally (you will use 3-4 cups) letting each cup boil down one at a time, stirring it up until the rice is good and fat. I threw in a bunch of shredded fresh basil, portocini mushrooms, black pepper and a cup of peas. Let it cool off, then add in some grated parmesean, and instead of the traditional square of mozzarella in the center, I added shredded reduced fat mozz. to the mixture. In lieu of an egg, add a bit of water so its wet and sticky. Add 1/2 c. bread crumbs and shape into spheres that fit into your palm. Roll in a plate of yet more bread crumbs, place onto a non-stick pan sprayed w. canola oil, bake 20-25 minutes at 375, taking pan out once to flip them over - carefully. The results - tasty, sweet, decadent Arancini that you can make any time of year, on your own or with a partner. I have to say it is a nice memory - my parents were so young - perhaps in their 20s, in that kitchen with the panelling in New York. Sometimes food can bring us together, bring us back in time, bring us to the table, bring us inspiration, bring us home.

The Ayurvedic Food Tasting Westerly RI

2007-12-03T19:12:00.001-05:00

Here are a few photos from the Ayurvedic Food tasting we held this past Saturday evening in Westerly, RI. All went off well, a good time was had & Andy's Sitar playing definitely brought the event to a new level. The Vegan Chocolate Cupcakes and Tomato Soup were by far the fave items on the menu.

Each time I try a new recipe, I find out what tools my kitchen is lacking. This weekend I realized that I need this cake decorating contraption from Williams-Sonoma, instead of the makeshift baker's icing bag I used to frost the cupcakes. They turned out beautifully, it just took forever to frost them with the bag squirting out every few minutes, I laughed my way through it all.

The Chocolate Peanut Butter Cups were poured into tiny paper cups - as opposed to the giant muffin tins I have used in the past to make oversized cups. This picture illustrates how you pour one layer of melted chocolate, then a dollop of good-for-you peanut butter, followed by one final layer of melted chocolate. What can I say? They are one of those things that make life so sweet.

Vegan Cupcakes, Ayurvedic Soup 1-2-3

2007-11-30T21:04:00.001-05:00

So there were two totally new recipes that I worked on today 1)Vegan Chocolate Cupcakes, and 2) Ayurvedic Tomato Spinach Soup. Details to follow as I am prepping these plus additional dishes for tomorrow evening's event in Westerly, RI.

The Tomato Soup was fast and fun to create. I took the whole vine ripened tomatoes, cut an "x" into the bottoms of each, and roasted for 25 minutes at 375 degreees with olive oil, rosemary, thyme, black pepper. Once you remove them from the oven, you peel away the skin off of each tomato, (which comes off like a prom dress). The skinned roasted tomatoes were then pureed in my Cuisinart along with some crushed red pepper - as the season is predominantly Vata, and we can all use a little heat. This mixture went into a large saucepan which already contained chopped red onion, tarragon, marjoram, fresh finely sliced basil, some nutmeg, tamari, sauteed in olive oil, 5 cups of vegetable stock and 1 large colander full of washed whole spinach.

The whole thing comes together beautifully, the spinach wilts down, just a bit. The nutmeg harmonizes with the fresh basil and voila - you'll have this amazing, cleansing soup.

I've already got the chapati dough shaped and ready to roll out, the black eye bean curry, berry compote and all natural peanut butter cups will all be prepared tomorrow. I hope that the crowd will enjoy the food; I am also giving out some recipe cards, along with sachets of tri-doshic chai which can be brewed up at home.

Ayurvedic Food Tasting, Foodie Chatter

2007-11-29T23:08:00.001-05:00

This Saturday night I will be presenting an Ayurvedic Food Tasting at Ashtanga Yoga RI in Downtown Westerly, RI. It's a great space and Andy Dinsmoor will be performing LIVE - Sitar and possibly Tabla. I will be working on all sorts of tasty treats over the next 2 days and I will share recipes, etc. as we approach Saturday evening. Also checkout these roasted yams, new potatoes w. rosemary from my garden (yes the rosemary is still out there).

In the health department: I have been using this Air-O-Swiss humidifier in my home and will be setting one up at the yoga studio - as the hot dry indoor air this time of year aggravates my asthma. How ridiculous I felt last week when 1/2 way into my Ashtanga practice my chest tightened up and I felt as though I were a goldfish flooping outside of her bowl. So the remedy - a high end humidifier. End of story.

In other foodie news, have you ever had anyone make you breakfast? Or perhaps a sandwich? I think there is nothing more divine that waking up to a fresh homemade breakfast in bed. Also I do believe that a sandwich tastes much better when prepared (especially for you) by someone else...preferably a good pal, someone you adore. I know that I talk all about Vegan Baking but my - oh - my do I LOVE eggs for breakfast. I am on a mission to find an egg poaching device for the stovetop this week as I've got Noah's Poached Eggs (w. Hollandaise sauce) on the brain. Check out http://noahsfinefood.com/ and stop in if you are in the area. I'm about to pour a cup of bedtime tea, stay tuned for the Peanut Butter Cup recipe, as well as my Vegan Chocolate Cupcakes, Gnocchi with Pumpkin Sauce....

Vegan Peanut Butter Cookies

2007-11-25T21:09:00.000-05:00

These were so easy to make it was a joke. Go ahead - try them out yourself. Cookies turn out round (they do not flatten out) and they crumble as you bite into them so I advise that you simply pop them straight into your mouth, do not nibble.

This recipe yields about 3 dozen cookies. They taste (and look) sort of like giant peanut butter cereal.

1.5 C Wheat Flour

1 C Peanut Butter

1 tsp Vanilla

3/4 C Sugar

1/4 C Canola Oil

Combine all ingredients, mix until combined - it will be a crumbly wet dough (see photo). Shape into 2" round spheres. Bake at 400 degrees 10-11 minutes, place on cooling rack. (Do not try to eat one straight out of the oven - you will burn your mouth - don't ask why I know this).

Last night, we dined at a friends's home in RI, empanadas and an awesome bean soup, topped w. crunchy lettuce, cheese and sour cream. Everything tased great and it felt nice to have someone else's cooking. There is so much that goes into food preparation, I feel that you actually transmit your energy into whatever it is that you make - food, art - whatever. So, needless to say I felt the friendship and goodwill was actually baked up inside of those empanadas....

Cooking All the Live Long Day

2007-11-24T15:57:00.000-05:00

Upon rising this very cold Saturday morning (the heat wasn't properly connected as the plumbing is being modified - I decided to bake the good muffins to warm up). Am I the ony whacko that would bake to warm up or what?

Then, I began to cook. I just stopped and the time is now 4pm. Totally exhausted but it all looks and tastes very good. What did I make? For starters a huge pot of Chickpea & Lentil Stew full of spices, tomatoes, cilantro and orzo pasta. Then I set out to whip up a batch of Wheat Chapati dough. It's quite simple, wheat flour, some sea salt, a tbsp of oilive oil, and lastly a bit of very hot water. Mix it, knead it and then let sit for a few minutes. Roll into a log, slice into 1-2 inch thick rounds. Flatten them w the palm of your hand and then roll out nice and thin with a floured pin. Not too thin. Place in an oiled hot pan and proceed to press all around with a wad of paper towels. I learned this technique from a great Ayurvedic physician and chef in NYC a few years back....Flip the chapati, repeat the pressing and you should see some puffy spots in the dough forming this is a good thing. Remove and repeat w the next round of dough.

Also made the Berry Compote, Punjabi String Beans, and a Mango Cocktail using Mango, Cointreau, and Vodka. All of this was for a client - I will be dining at a friend's home this evening and am looking forward to not cooking anything for a few hours....Maybe I will take that nap I keep talking about...

Pomegranates, Plumbing & Pearl Onions

2007-11-19T22:18:00.000-05:00

I just sliced open this beautiful juicy pomegranate on my kitchen counter. Sitting there all seductive and full, the fruit was calling out to me. After posting this, I plan to sit and enjoy a few spoonfuls of these garnet colored seeds.

My day involved making a batch of Italian chicken cutlets to serve 4 hungry men. I decided to add some veg. & sauteed some crunchy green beans with a bit of olive oil and elephant garlic. Last minute, the bag of walnuts beckoned, and so I scattered some on top of a platter of spring mix greens. Topped off with raspberry balsamic, black pepper and again some olive oil the salad was just right. The house is under construction - today was day 2 of the "roughing in" with the upstairs plumbing. The guys definitely seemed ready for second shift after that lunch.

I woke up today and made fresh orange juice & my chocolate chip banana vegan muffins. The cinnamon scent along with the warmth from the oven gave me a chance to embrace a New England morning in the Fall; no shorts and flip-flops today. However, I was totally happy in my nice warm boots and jeans running out to the market to scavenge for pearl onions, which by the way were all sold-out...will have to try the other place in Mystic. There is a large turkey thawing in my refrigerator, and lots of fixings are scattered throughout the kitchen. As I have mentioned, I am really into the holidays this year. My copy of Martha Stewart Living is spread out in the living room, and I am tempted to make the gingerbread townhouse cookies in the December issue (peraps a vegan version - if possible). Pomegranates, Pearl Onions & Plumbing, that's all.

Vegan Pumpkin Pie

2007-11-16T19:12:00.000-05:00

Vegan Pumpkin Pie Filling

1 Can Pumpkin (Natural)

1 Cup Soymilk

1/2 Cup Sugar (Turbinado)

3 Tbsp Maple Syrup

1/2 Cup Applesauce

3 Tsp Cinnamon

1 Tsp Ginger

1/2 Tsp Cloves

Pinnch of Salt

Place all ingredients in bowl and mix 2 - 3 minutes, until combined and well blended. I used my KitchenAid. Pour into pie shell, place in oven at 350 for one hour, or until inserted toothpick comes out clean. I used an Organic Whole Wheat store bought pie crust, found in the healthy frozen food aisle. Next time I plan to make my own Vegan Wheat Pie Crust.

In other news it's insanely windy out there, and it's cold. A perfect evening to give my Diana Krall (http://www.dianakrall.com/) Christmas album a spin. Of course I had to sing along. For some reason I am feeling utterly Christmassy this year, and early too. I keep eyeing the white artificial Christmas trees at the local mega hardware store, trying to justify buying one. It will last a lifetime, it comes pre-lit, it's soooo sparkly.... Also the white trees speak to a certain 60's/Rankin Bass animated holiday cartoon part of me. For the past few years it's been a modest potted tree for me. Not this year, I am just feeling insanely holly jolly.

Also, I recently discovered (on iTunes) various Italian songs that I grew up hearing my parents blast from their 8 tracks. "Sara Perche Ti Amo" by Ricch e Poveri is one of my all time favorites, also "Tu" by Umberto Tozzi. I learned so much about Love, heartache, all things romantic from these songs; not to mention that singing along always improved how I spoke the Italian language. Now, listening to the lyrics "non pioggia perche venga tu" so many years later - after having lived and loved a bit, I realize how intesnely romantic these songs really are.

Ayurvedic Black Bean Sweet Potato Soup

2007-11-15T22:43:00.000-05:00

Ayurvedic Black Bean Sweet Potato Soup

2 Cans Black Beans (Drained & Rinsed)

3 Tbsp Olive Oil

5 Bay Leaves

1/2 Large Red Onion, Chopped

1 Cup Celery, Sliced

1 tsp Black Pepper

1 Tbsp Tamari

3 Tsp Cinnamon

3 Tsp Cumin

1 Tsp Oregano

1/2 tsp Red Pepper*

2 Large Carrots (Cleaned & Chopped)

3 Medium Sweet Potatoes, Diced

1 Can Diced Tomatoes (All Natural)

4 Cups Vegetable Stock

3 Cups Rough Torn Kale (Or Spinach)

Salt To Taste

Chopped Cilantro To Top

Plain Yogurt to Top (Optional)

1. Place the beans in a large saucepan with the bay leaves, add enough water to reach 3" above the beans. Bring to a boil. Once they begin to boil, reduce to low heat and simmer

2. In a separate large, deep pan heat oil, add onion, celery, Tamari & all spices. Stir constantly over medium heat.

3. Add potatoes and carrots, continue to stir and saute for 5-6 minutes. Add this mixture carefully to the boiling bean pot. Add the tomatoes, vegetable stock now bring back to a boil, stirring to prevent sticking.

4. Reduce to medium heat, and simmer 40-45 minutes, or until the potatoes are soft. Off heat, add the rough torn greens (I Loved the Kale, Spinach or Chard are nice as well). They will wilt in the pan, and that's that!

5. Top w. plenty of chopped cilantro and add a dollup of plain lowfat yogurt in your bowl, add more yogurt if too spicy. Enjoy!

*You may leave out the red pepper if your constitution is Ptta, or if you are having a grumpy day, as the hot pepper may aggravate your already hot tempered head. Skip the yogurt if you are Kapha. Vata can have the pepper and even add more to warm those chilly bones.

Planting Spring Bulbs & Vegan Chocolate Chip Muffins

2007-11-15T09:36:00.000-05:00

Yesterday it was warm for a bit in the late afternoon, so I finally got some of my Spring Bulbs in the ground. I had a bag of 100 Daffodils & 20 Croucus Bulbs to start with. The soil is still soft so it was an easy start. After taking a little break, the weather turned grey and chilly, so I quickly covered the bulbs that I did get in the ground and hurried back indoors. Hopefully there will be another mild day this week so that I can plant the rest. There is something wonderful about holding a bulb in your hand. Is it the promise of Spring that lurks just around the corner? Perhaps it is the sense of holding something which will morph into something completely unlike it's current self...the Ugly Duckling in the Fall, the elegant Swan come March & April...Like holding potential energy in the palm of your hand.

Today the weather is very New England....Blustery, grey with rain that blows left and right. Being that I was awake bright and early, I made a batch of my Banana Chocolate Chip Vegan Muffins. Recipe to follow. They taste best when eaten right out of the oven.

After last night's 90 minute Ashtanga Yoga class, I felt that some of Tuesday's Chocolate Cookies were in order - so I brought a bunch with me to distribute among my fellow yogis and yoginis. 98% of the attendees had at least one cookie; after such a challenging practice it only seems fair to treat yourself to something tasty. That's how I see it, anyhow. We're not talking about sitting on the couch with a case of beer and a box of Twinkies, just a little bit of dark organic chocolate dipped cookies. There was someone who looked at me, sneered and said "I don't eat cookies". How utterly sad. It was like a moment from the Grinch Who Stole Christmas, with his green twisted thin Grinch Lips. Oh well.

Chocolate Cookies

2007-11-13T20:53:00.002-05:00

This fine November evening I decided to bake some adorable chocolate cookies dipped in yet more chocolate spiked with peppermint oil. Take a look at the progress pictures, they are reminiscent of girl scout cookies, but these are a lot more sexy. Also, a glass of this delicious Chilean Pinot Noir really went well with these tasty little devils. Try listening to Tina Maila's Jaya Bhagavan album while baking - it's wonderful. (http://amidarecords.com/jaya.html).

Next time you wake up with a raging asthma attack, have a so-so day, try these cookies out (w. the Pinot) once you get your energy back.

Food can heal, and foods containing chocolate really do it for me.

Recipe From the Diwali Party

2007-11-12T18:15:00.000-05:00

OK Here's a recipe from the party:
Black Eye Bean Curry
2 Cans Black Eye Beans (Drain,Rinse)
1tbsp Cumin
1 tbsp Coriander
1/2 tsp Fenugreek Seeds
1 tsp Cinnamon
2 tsp Red Pepper Flakes
4 tbsp Olive Oil
10 Bay Leaves
1 Medium Red Onion, chopped
2 Cloves Elephant Garlic
2" Fresh Ginger, Grated
Salt to Taste
1 Pint Water (more if too thick)
Cilantro Chopped

1. Mash some of the beans (with a fork) just a bit after drained and rinsed. Place all spices in large pan w. the oil. Roast on Medium Heat. Stir Frequently, take care not to let them stick to the pan, they will become aromatic.
2. Add the onion and cook until light golden. Add ginger and garlic. Cook until aromatic. Taking care not to burn. Stir frequently.
3. Add beans, salt, and water, bring to a boil, stir a bit so they do not stick to the pan.
4. Reduce to low heat and simmer for 25 minutes. Add a little bit of water if too thick.
5. Seve warm with plenty of chopped cilantro on top. Also nice w. a dollup of plain yogurt. (Feel free to use a bit more of the spices when trying this recipe out. For example I used 1.5 tsp Fenugreek and it was tasty.)

Diwali Party 2007

2007-11-12T13:07:00.000-05:00

Well here we go! My very first Blog entry... The Diwali Party in Pawcatuck was so much fun to prepare for, and having everyone over to celebrate was wonderful. Andy the Sitar player was awesome, plus we had no food leftover.

I will post the recipes and modifications used for the party. Moving forward, this blog will contain many of my recipes, as well as trial and error tales from my kitchen. Ayurvedic/Vegan as well as various Fusion/Misc. cooking experiments will also be detailed. Restaurant and Market reviews.....Books I am reading, projects working on, as well as some skincare and yoga info. A Blog...I feel so Judy Jetson right now!