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Don’t inhibit yourself!!! – Part 2

11 Jun

I started the other day bringing you a list of my favorite junk foods…  

But I want to make a HUGE clarification here – These are snacks to be enjoyed SPARINGLY.  In no way I want to promote the reckless consumption of any of these snack foods.  This is just to let people know that we vegetarians have the junk food craving once in a while and that thanks to thoughtful companies out there we can enjoy them without the addition of trans fat, hydrogenated oils, eggs, artificial colorants or preservatives…

Just wanted to make that clear…

Now that we’re in summertime, how can we leave behind America’s favorite grilling food?

Veggie Burgers and Veggie Dogs

I love a good Veggie Burger and a Veggie Hot Dog once in a while… and it does not need to be summer.  I personally enjoy eating Boca Burgers and Gardenburgers.  To me, they have the best texture and flavor.  I also like that most Boca Burgers are made without eggs and for extra assurance, they have a Vegan version.

 

          

I like to buy Smart Dogs or Tofu Pups – these two brands do not include eggs in their ingredient list.  There are other Veggie Dog products from the same brand that do include them, so be aware and always read the labels.  The Tofu Pups are great for people who are avoiding gluten or wheat.

 

       

 

And there’s no need to believe that if you want to eat only whole grains you’ll need to eat your burger or dog on a regular whole wheat sandwich slice… our friends at Alvarado St. Bakery make Burger Buns and Hot Dog buns made from sprouted wheat.  They’re super good and can be found in the refrigerated section of most health food stores.

 

       

Beer

Ok – I already told you about natural soft drinks in my last installment… but what if you’re the beer guy type.  And most people would argue – “Beer is vegetarian.  No meat is used to make it.”  And they’re right, however, the vegetarians I know, including me, we avoid alcohol because we consider it like a drug.  It’s something that intoxicates your system.  I know there are arguments on the contrary, but I am not trying to convert anyone, I am just stating the facts why some people to not consume alcohol.

Most beers labeled non-alcoholic still have some alcohol in them – little in proportion to regular beers, but not really non-alcoholic.  But I found one… Bavaria, it’s available on the Internet and maybe in large cities in the US.  I have not seen it here in Puerto Rico.  But this beer claims to have 0.0% alcohol – totally alcohol-free.  I would like to try it someday – maybe make a michelada with it…  mmmm.

 

 

Celebratory Drinks

And what if you like to celebrate, but are not into the beer taste?  Martinelli’s has a Sparkling Cider that tastes incredibly like any other apple cider, without the alcohol.   I drink this by itself, but I also use it to make Sangrias and Party Punches.  It’s awesome!!!  I always have a chilled bottle in the fridge.

And if you’re more the grape person than an apple person, Welch’s also has a White Grape and Red Grape Sparkling Juices.  They’re really good.  Kids love it when you offer then a glass of wine…  my niece laughs hysterically every time I give her a glass.  She feels like such a grown-up.

And what’s best, is that all of these are readily available in the bottled juice aisle of your supermarket.

 

Please share your favorite junk foods with us… we love to learn all that is out there.

No need to inhibit yourself!!! – Part 1

10 Jun

When people decide to become vegetarian, most of the time they focus on what they’re deciding to NEVER eat again, instead of focusing on the possibilities of what’s ahead…  I believe it is human nature to mourn the past instead of looking towards the future with joy and anticipation.

Last weekend, at the Yoga Center I attend, I was asked to give out a presentation on how we don’t need to inhibit ourselves from having a goodie once in a while…  even though we must always strive to eat as healthily as possible,  in the life of every good vegetarian , a little junk food must always fall in.  Always!

So I want to share with you a list of those goodies that people might believe will never be able to enjoy, but now, enjoy them the veggie karma-free way!!  Brace yourself because this is an exercise on Vegetarian Junk food to the MAX!

 

Salty Snacks

Regular salty snacks are full of chemical preservatives, artificial colorants and MSG.  What’s a conscious vegetarian to do when there’s a party and we’re hungry for some chips???    My favorite salty snacks are Barbara’s Bakery Cheese Puffs and Cheese Puffs Bakes.  I love that they come in the traditional cheddar crunchy variety, just like a certain cheetah brand and it also comes in white cheddar.  I sneak these into the movie theater as often as I can.

        

I also enjoy a loy the new Frito Lay’s Natural variety – they have Lay’s potato chips and Cheetos too.  And best of all, no additional trip to the health food store – these are available in your regular grocery store.

I like also Terra Chips…  I love all their varieties, and they even have a BBQ chip version, which rock!!!

                        

If you live in a tropical area,  I personally like Chifles plantain chips.  These are widely available in Puerto Rico and in Miami.  These are delicious with any sandwich instead of potato chips.  My aunt in Miami even makes them to eat as a side dish.  In Miami they make a garlic mojito to dip them in or to pour over them.  Not to be confused with the drink… OK?

Ice Cream and Frozen Treats

Most premium ice creams out there include eggs or egg yolks in their ingredient list, which bummed me incredibly because I really used to enjoy a really creamy cup of Häagen-Dazs Swiss Chocolate Almond once in a while.  But now that I am off eggs and off chocolate what’s a karma-free girl to do???

I give you Häagen-Dazs Fruit Sorbets – I personally prefer strawberry and mango flavors.  The mango variety was my first and it’s truly like eating a frozen mango.  I believe this is the brand they serve at the Delano Hotel in Miami…  hush hush.

But if you’re more the Dulce de Leche type of vegetarian…  Häagen-Dazs also has a Dulce de Leche Frozen Yogurt, which to our knowledge does not include eggs in the recipe.

OK – I know I can’t leave my vegan or lactose-intolerant friends hanging…  so there’s for you Rice Dream and Soy Dream.  Both are pretty good and creamy and the nice thing is that they have Carob varieties so you can enjoy that chocolate-like experience without the caffeine of the chocolate.

 

  

 

Soft Drinks

I don’t know about you…  but eating a pizza with an orange juice or with a bottle of water just does not entice me too much.  Pizzas were made to be eaten together with a soft drink.  But what to do if you have shun away from your like all Cokes and Pepsis???

I give you Ginseng Ups – I learned to live again the day I learned about Ginseng Ups.  I was always the biggest Coke fan and when my doctors ordered me off caffeine immediately I had to say goodbye to my long-time friend – so I started drinking 7-Ups .  When I decided to make some natural changes in my life, I said good-bye now to my 7-Ups.  Then one day a friend from the yoga center bought a Cola Ginseng-Up at a health food store.  When I asked her how that tasted she simply said, “Like Coke”.  I was incredulous.  She gave me a taste and ALELUYA!!!! (can you hear the angels sing too!?!?!?!?)  My world was alive again.  I was a convert right then and there.  Ginseng Ups is the soft drink that anyone who visits me drinks…    It comes in several varieties – I personally like Cola, Lime, Ginger and the Original.  Kola Champagne is a very popular flavor for Puerto Ricans, but the last time I checked it had some weirs colorant so I no longer buy it.

                   

I also like a lot Izze Sodas.  They’re natural and super refreshing.  They have a lot of effervescence.  I like they’re Clementine flavor a lot.

 

I am going to stop here so this post is not super long…  I promise to bring you a few more of my favorite vegetarian junk food so you don’t have to ever feel deprived when deciding to try the vegetarian lifestyle…

Feel free to share your favorite vegetarian junk foods too… because I am certain that  Vegetarian Junk Food RULES!!!

Puerto Rico was HOT on TV yesterday

5 Jun

Yesterday, June 4, 2008, was a good day for Puerto Rico on the US National TV front…  Puerto Rico and its cuisine were featured in 3 TV shows I TiVo regularly.  Count them THREE in one day.

 

First off, I saw the Martha Stewart show… granted this was a re-run of a show I had already seen, but yesterday featured the cuisines of 3 Latinas – Michelle Bernstein, Cuban Marisel Pasilla and Puerto Rican Carmen Gonzalez formerly of Lucy of Gramercy and soon opening her own restaurant in NYC.  Granted, her main recipe was not vegetarian, but I can attest it used truly typical ingredients.  She showcased 3 recipes, the most of any of the featured chefs, and her desserts you’ve already heard of here – Tembleque and Coquito.  I was so very proud because I felt she was truly representing our cuisine and flavors… nothing gimmicky about it.  I know that she’ll even make the Tembleque recipe in the Food & Wine Classic in Aspen this coming week… where Puerto Rico will have its second showing.   I’ll be honest, I’ve never seen a kumquat in Puerto Rico…  if they’re available, they’ve never crossed my path.

 

Then, I checked out a re-run of America’s Top Model cycle 9 before deleting it… and to my surprise, the season starts in sunny San Juan where the aspiring contestants board a Royal Caribbean cruise ship.  That’s the extent of it…

 

 

But then, we go to the grand-daddy of the Puerto Rico product placements… the first episode in the Top Chef Chicago finale!!!!!  I have to admit, the production crew did a really nice job highlighting a great local Puerto Rican chef, Wilo Benet as the guest judge and using plantains in a fried form as the main ingredient for the QuickFire Challenge.   I love his food…   Pikayo’s is one of my favorite restaurants.  His Wild Mushroom Risotto is amazing and the Portobello Mushroom Carpaccio is awesome.   I also enjoy very much his Gouda Cheese Balls with Guava Dipping Sauce in his less formal restaurant, Payá.

I told you… I was not making it up, that us Puerto Ricans looooooooove our fritters.  I have given you some already:

Mock Bacalaítos

Tostón Sandwich

Falafels

Fried Cauliflower

Eggplant Parmesan Sandwich

 Fried Leek Rings

 

But I need to do a nomenclature check here…  I may have mentioned this before but just in case I didn’t…  here it is.

Tostón is the singular fried, smashed flat and refried green plantain fritter.  The plural is Tostones, and you need to pronounce the S at the end.    Please refer to them in the correct manner… I could not stand Gail Simmons and Lisa from Top Chef calling a single tostón as tostone.  I can understand the misspelling to help with the phonetic pronunciation, but it is said tostón – With emphasis and an accent on the last O.

The market where the sous chefs went to look for produce is the Plaza de Mercado in Santurce, where I go to buy some of my produce and particularly, get Coconut Water already taken out of the coconut.  It’s relatively close to my house and I even know several of the attendants, so I’ll be giving them grief in the next couple of weeks about appearing on a US TV show.

I was totally impressed about Richard’s knowledge of Malta.  Malta is awesome…  I had one yesterday as a matter of fact, with my veggie version of a Cuban sandwich – A Puerto Rican baguette with Swiss cheese, lettuce, tomato, pickles and mustard pressed and toasted to perfection.  Malta is the perfect accompaniment because it’s sweet and it matches well with the salty pickles and mustard, plus it’s how I learned to eat a Cuban sandwich or a Media Noche.  It’s not completely karma-free because of its caramel color and high amounts of sugar, but I will not hide it or deny it.

 

I just wanted to share my pride about witnessing my little Island of Puerto Rico being showcased all around US National TV all day yesterday.  I will continue sharing my Puerto Rican Delicacies with all of you in the near future… a testament that you can eat veggie and still maintain your cultural roots, even when you grow up in a country with a non-veggie culture. 

Buen provecho and please come visit me in sunny Puerto Rico soon.

Daring Bakers Challenge – May 2008

31 May

To be a Daring Baker you need daringness…  but you also need to know your boundaries.  That’s what happened to me when I learned about May’s challenge.  We’re making WHAT!!!!!

Opera Cake…

Oh my gosh, they’re beautiful, dainty little cakes with a trillion layers…  cake, mousse, ganache, more cake and so on…  but I know where my limits are and if I had a tough time decorating Dorie’s Perfect party Cake…  for sure this would have just frustrated me to the core.  So in the interest of not adding more stress into my life, I decided to forego this particular challenge.  However, I do wish to share with you some of the creations my fellow Daring Bakers have made.

This month’s challenge was brought to us by 4 hosts – Lis from La Mia Cucina, Fran of Apples Peaches Pumpkin Pie, Shea of Whiskful and Ivonne of Cream Puffs in Venice.  Which is kind of cool, because Lis and Ivonne are the founders of the Daring Bakers group…  now saying this, I’m kind of embarrassed that I skipped this challenge… but here we go.

First, we start with Gluten a GoGo, who is one of my companions on the Alternative Bakers side of the Daring Bakers…  she is a gluten-free baker, so I highly recommend you visit her site if you’re in need for gluten-free inspiration.  Her Praline and Rooibos Opera Cake looks and I am sure tastes delicious too.  It’s made with Rooibos tea, which I have never heard of, but I will sure do some research on…

 

Secondly…  I loved this photo of Addicted Sweet Tooth’s  Apricot Pistachio Opera cake.  She’s a former pastry chef with a sweet tooth to envy…  this cake really looks delectable, no??

               

I also wanted to showcase a Vegan version and Bex, from How to Feed a Vegan who lives in beautiful Vermont made this rendition of the Opera Cake…  which goes to show you, there are no limits to making any recipe suitable to our dietary needs.  Opera cake’s original recipe is full of eggs and dairy products and Bex found a great way to adapt and conquer.

 

From the Canary Islands, I present to you Delicias y Tentaciones…  the blog is in Spanish (sorry to those of you who are not fluent in it) but I had to share her creation with you – a wonderful Orange and Saffron Opera cake.  Very beautiful, very Spanish.  Olé!!!  I’ve never been to Canarias, but the first time I went to Spain, almost everyone asked us if we were Canarios…  so I feel we have a “connection” there…  and isn’t this picture pretty?!?!

And finally, at A Beautiful Mosaic, this spicy Korean-American mama created this Marie Antoinette-inspired Opera Cake… Isn’t it beautiful?!?!

There’s more and more versions of May’s Daring Bakers Challenge Opera cakes… for that you can visit our Daring Bakers Kitchen Forum to check them out and maybe even join us in future challenges… 

For now, this is it… until June’s Challenge posting date that is!!!

Vegetarians are real people too…

26 May

I loved reading this column written by Taylor Clark in Slate Magazine.  I learned about it via Heidi Swanson at 101 Cookbooks, one of the blogs I subscribe to.  She wanted to share some of her favorite things and now I am sharing it with you…

I loved it so much because as a vegetarian, I find myself often going thru life explaining to people that even though I have been a vegetarian for the last 10 years of my life, I still get aroused by certain smells of foods in my past…  that I am a normal person that craves real food, not just salads.  That I do eat more things than just “grass” and that no, I do not longer crave that piece of T-bone steak I used to eat in front of you…

 But why even bother writing to you about it… if Taylor did so here so eloquently…  Vegetarian Myths debunked

Please read and enjoy… and if you’re still a non-vegetarian, I hope this instills a bit of knowledge about what vegetarians and vegetarianism is all about… 

Thank you Taylor for bringing this explanation to the world… I thank you from the bottom of my heart.