Thoughts From a Vegan Girl

Before going veg, Key Lime Pie was one of my favorite desserts - I'm just NOT that into chocolate and there was always something light (ya right) and refreshing a bout Key Lime Pie. Well, since I have gone veg, I have not tried nor have I attempted any recipes to replicate my Key Lime splendor - that is, until now. When my new issue of Vegetarian Times magazine arrived and I read it from cover to cover, I couldn't help but notice the Key Lime Pie recipe contained therein. This recipe was different in that is wasn't just a bunch of tofu and lime juice - I was intrigued.

So, I made it and brought it to a friend's house last night for dinner. It was REALLY good! The lime flavor was great - the perfect balance of sweet and tart. The texture was good, although because it contained cashews, it was not quite the smooth, silky texture of the egg yolk and condensed milk laden classic version, but I hardly noticed. I really, REALLY liked it. In fact, if you like Key Lime Pie, I would say rush out and grab this month's (February 2010) issue of Vegetarian Times so you too can have the recipe! If you happen to doubt me, the only other evidence I can provide is that of my hosts' reaction... I was advised, after consuming the dessert course, that it would be ok if I left the Key Lime Pie behind. :-)

Sorry for the sad picture of this single piece of pie. I neglected to take pics when it was whole and this is the piece I did bring home with me to enjoy!

Incidentally, making this recipe also gave me the opportunity to try out my new gadget - a Cuisinart Elite Die Cast 12 Cup Food Processor. It has two bowls - a large and a small one, two adjustable blades that perform a total of like 8 functions and three blades. After this, its maiden voyage, all I can say is FABULOUS! I L-O-V-E-D that I had two bowls to use and therefore did not have to take the time to wash the bowl between smashing my graham crackers and pulverizing my filling ingredients into submission... very cool! I also really liked the 1000 watt motor, which proved it's worth when dealing with the cup of whole cashews in this recipe. I look forward to having more excuses to use it!

I was taking a survey the other day for Vegetarian Times magazine and as part of the survey, I was asked to specify my eating habits. Out of habit, I selected "Vegan" and while doing so, read the description specifying that Vegans not only eliminate animal products from their diet but also from their life - leather, wool, silk, down, etc. For various, that does not describe me. I have long known that the majority of people consider Veganism to exclude these products, so I have opted to call myself a "dietary Vegan"... makes sense, right? Well, after reading the description for "Vegan" that this survey provided, I kept reading and the classification right below Vegan was "Total Vegetarian". The description for this was: "I eat only food derived from plants and refrain from eating any animal foods, including fish, eggs, dairy products and honey"... so, with the exception of honey, I guess I am Total Vegetarian... who knew?? And I thought the typical waitstaff found "Vegan" confusing... wait till I unleash this on 'em!

Turns out there's lots of nuances of vegetarianism - check it out! Vegetarianism on Wikipedia.com

This one'll be short and sweet. I cook, I love to cook and I also love to collect kitchen gadgets. One of my favorite is pictured below. Not only does it give you a convenient place to put spoons while you are cooking, but it also ensures that drips from the spoons drip right back in the pot you are cooking in - sweet!

Go ahead, tell me you don't have gadget envy!

Recipe #2 from The Conscious Cook is Cornmeal Crusted Tempeh with Smoked Tomato Sauce, Green Chili Relish, Black Bean Puree and Braised Kale. Holy cow is this good!!

it took me a solid two hours to prepare. It's basically tempeh, that has been cooked in a broth of water, shoyu, ginger, garlic and chilis, then coated in cornmeal and pan fried, layered with a black bean puree, braised kale, a spicy tomato sauce and a chili relish. I have no idea how the chef, Tal Ronnen actually intended for it to be plated, but the above was my best guess. I honestly don't know that it matters how you stack it, because I think it would be delicious regardless.





Again, still really loving this cookbook. I do, however, have a couple of additional observations that I would like to share. First, in the description of the book, it indicates that Chef Ronnen is a former lover of steak and this is a "ground-breaking book filled with delicious and hearty meals that will satisfy even the most devoted meat-eaters." Based on my experience thus far, mission accomplished. The other thing I would like to note is that even though these are all vegan recipes so they are healthier than their meat and potatoes counterparts, the two recipes I have made so far do not feel healthy. There is fairly generous usage of oil and other fats - this particular recipe called for 3 tablespoons of Earth Balance to put melted into the tomato sauce after it was pureed, but I just could not bring my self to do it. In addition, there's nearly a cup of oil used throughout the rest of the cooking, either for pan frying or sauteing. Also, he instructs you to add the liquid that comes with black beans into the pot; maybe there's nothing to it, but I have always drained and rinsed my beans to remove excess sodium and whatever other things were added so I was left with just beans. Now, I have thumbed through the book and this is not indicative of all 70 recipes, but it is a point worth making.

What does this all mean to me? Well, it means that I will look for ways to modify the recipes to reduce the amounts of fat and sodium, where necessary. That, combined with the complexity or time required for some of the recipes, this will be a cookbook reserved for special occasions and lazy Sunday afternoons. But still, I have to say this is a cookbook that every vegan should have, especially if they are called upon to entertain from time to time, or love to try different things.

Now, which cookbook to cook from next week...???