A Hiatus is in Order

Okay guys. There's simply too much to do right now. And though I have SO much to say about what's been going on in my life (both food and non-food related), I need to get my hubby and I re-stationed in our new place before I really devote myself to a more online catharsis.

It's only temporary, so please come back soon for more recipes and vegan wonderment. I love you all!

The Future of Food

This is one my favorite documentaries of all time. Watch it.

Queso-Free Quesadillas

I friggin' love quesadillas. Much like nachos and pizza, they're one of those things I refuse to give up. But, I struggled with them for a long time since I was bound and determined not to use vegan cheese...how the hell could I get them to stay together? Well, upon reading a recipe in "The Vegan Table" I realize that hummus was the ticket...the glue that held the two tortillas together. Alright, baby. Let's bang out some quesadillas and prepare to be rocked.

On one yummy whole-wheat tortilla, spread:
2-3 tbs hummus, store bought or homemade (I like a lot)

Flop that baby down (hummus side up) into a hot, unoiled skillet and add one or all of the following:
black beans
spinach
cilantro (my personal fave)
onions
scallions
corn
salsa
potatoes
sweet potatoes
tomatoes
anything that sounds good!

Then, schmear some more hummus on another tortilla and smash it down on top of your loaded one. Let it hang for about 3 minutes, then flip it over and let it hang out again (I like mine extra crispy, so I cook it for about 5 minutes on each side). Once it's to whatever level of doneness you prefer, transfer it out of the pan and right onto a cutting board. Using a sharp knife (a pizza cutter may smash it unnecessarily, but do what you will), cut it into 6 pieces and lay it out on a plate. Add a blob of salsa and another blob of Tofutti sour cream for dippage, and then prepare to be blown away by your simple and delicious meal. Don't forget the beer.

Spinach and Onion Tofu Quiche-Thing

It's a really wonderful thing when you realize you still have the power to surprise yourself. I was instructed by Athena, this super bad-ass babe I work for down the street, to make a vegan quiche. I originally thought, "Okay, well quiche=eggs. How the hell will I do this?" Tofu is the answer! Go ahead and cringe in your chair or remember some gelatinous muck tofu you had a year ago...I know I was skeptical while I was inventing this weird thing. But seriously, I was blown away. So if you're feeling adventurous and love quiche, give this a shot.

First, get your veggies ready. I used spinach and onion here but you can do whatever sounds good. Heat up some olive oil in a pan and add:
1/2 diced onion
3 handfuls spinach

Cook it down for about 5 minutes, or until the onions are translucent and the spinach has wilted. Turn off the heat and set aside. Now, grab a little cup and add:
1/4 cup dairy-free milk or water
2 tbs cornstarch

Mix together till smooth, then set aside. Finally, bust out your blender. Buzz up:
1 14oz package tofu (water-packed tastes best)
1/2 tsp paprika
1/2 tsp cayenne pepper (optional)
salt and pepper to taste
previously-mixed cornstarch liquid

Puree the tofu until it's smooth, adding a bit more milk or water if needed and scraping down the sides a few times. You want it to be pourable but not watery.

To assemble, lay your cooked veggies in an unbaked store-bought frozen pie crust, then pour your tofu mixture over the top. Don't let it overflow, but feel free to go right to the edge. Bake at 350 degrees for about 30 minutes, or until the quiche/pie is a bit domed and nicely browned. Wait to it to cool before you dig in, and get ready to re-think tofu!

Sickly Awesome Vegan Blueberry Crumble

Fruit + crumble/streusel/granola topping = ONE OF SHELLEY'S FAVORITE THINGS EVER. These things are usually chock full of butter, which of course leads to jiggly ass syndrome in my world. So what could possibly be better than a vegan version of this deliciously easy concoction?

First, turn your oven to 350 and prepare the fruit. You can use any kind you want, fresh or frozen! I'm lazy and a little cash-poor these days, so I went for the wonderful, no peeling needed goodness of on-sale blueberries. You'll use the same method for whatever fruit you choose, so feel free to get sassy with your choices (I've always wanted to do one with a tropical twang...mango or papaya anyone?)

Put your fruit in a bowl (you'll need about 2 lbs) and add:
1/2 cup sugar (oohhh...naughty!)
1/4 cup flour
1-2 tbs lemon juice (you could also use H2O)

Gently mix the fruit together, being careful not to smoosh-and-moosh everything into a pulp. You want the fruit to be coated nicely with the flour and sugar, so add more lemon juice if it's needed. Set this bowl aside and get another bowl.

Mix together:
1 cup flour
1/3 cup sugar (naughty again!)
1/4 cup brown sugar (oh no you didn't!)
1/2 tsp salt
1/2 tsp cinnamon

Then, and here comes the awesome vegan part, add:
1 stick Earth Balance butter, cold, cut into cubes

Using your fingers, smoosh the cold butter bits into the dry mixture until a coarse meal texture is achieved. You don't want it totally homogeneous, but you also don't want to bite into a huge blob o' butter. Find a middle road, will ya?

To assemble, dump your fruit into a baking dish and spread it into an even layer. Then dump your crumbly mixture on top and gently press it down on top (gently now, no smoosh-and-moosh). Bake for 30-40 minutes or until the fruit is bubbly on the sides and the crumble topping is slightly browned. Serve it alone or with some dairy-free ice cream, warm from the oven, and watch your friends/family never realize that this decadent dessert is vegan! Muah ha hah!

Vegan a Go-Go: Coeur D' Alene

You know how it is. You've been on the road for a while, whether it be by plane or car, and you slowly become aware that you're surrounded by Twix wrappers, muffin papers, Cheetos bags, greasy napkins from McDonald's, soda cups, and probably more than one garbage item from food you regret. Flash forward a few days and lo and behold...you reap what you sew...you feel like crap.

Maintaining a diet or chosen lifestyle can be really tricky on the road, especially when you're traveling with a group (which is most often the case). There are all kinds of road blocks (pun intended) that can easily kick you off the wagon if you're not ready to face the challenge, but fortunately, you are! The key to traveling vegan or even as a mindful eater is PREPARATION. Preparation in the way of food, yes, but also in the shape of your entire trip. Since you're the one in control of your own adult life, you need not steer yourself towards failure by cutting off your options! As an example, here's how my wonderful twin sister and I rocked a trip to Coeur D' Alene last weekend:

First things first. I packed up my usual bag o' goodies to stave off hunger between meals, since I know I will inevitably make bad choices when I'm starving and left with no other options. This little trick has saved me more regret than I can imagine! The classic array includes one or two types of fruit, some granola bars, crunchy cereal for munching and to keep me awake on a long car ride, and some peanut butter...just cause ya never know when it comes in handy.

My sis and I found an AMAZING place to stay in Coeur D' Alene called The American Country Bed and Breakfast, where Shar and Brian were gracious enough to conform to my eating habits while giving Colleen all the bacon and sausage she could eat! If you've never stayed at a B&B, you simply MUST...even it it's not everything you expect, it beats the hotel experience hands down every time. Every. Single. Time. B&B's are almost always cheaper too, and will save you a boatload on meal costs since breakfast is taken care of. They're also another way to exhibit more control over your eating habits, since B&B owners are usually chomping at the bit to turn circles around their guests! The American Country B&B exceeded my expectations on this account. Check out all these drool-inducing vegan breakfast goodies that were set in front of me:

Delicious and amazing, right? I was certainly not wanting for food (or coffee) while chillin' on their gazebo in the morning. Om nom nom. Later on in the day and in perfect travel style, Colleen and I found ourselves eating out a whole bunch. If you're traveling to a larger city you can be swamped with vegetarian and vegan options on the menu at most restaurants. But since Coeur D' Alene is a meat-and-potatoes kind of town with prime rib at the top of most restaurant specials, how the hell could I get vegan food? Well, simple really. I asked for it. I got sweet potato fries. I got chips and salsa. I got veggie fajitas with the sour cream on the side. I got salad bar (but only one time). Don't these things look scintillating?
I didn't once feel deprived on our trip. In fact, I was quite full more often than not and still came home repeating the "I'm SO over food" mantra that haunts most of us after a vacation. But I maintained my vegan world and didn't regret anything I put in my mouth...and it was super easy! Colleen and I had a fantastic time eating everything, sleeping in our treehouse (yes, the B&B has a frickin' treehouse! You simply must stay there!), and drinking too many margaritas.

Next time you hit the road, just remember to take control of the situation and get PREPARED for the challenges you'll face. No one wants to sit in the car with their tummy all bloated and sad, or with their mind turning over and over again the "I shouldn't have eaten that" concept. You're not in the back seat of your parents' car anymore, so use your head and you won't come home 8 pounds heavier.

Stuff Be Gone

"The idea of downsizing," as my smarty-pants friend Stephanie calls it, is ruling my life. It became clear to me a few weeks back, while in the doorway of our 2nd bedroom/study/den, that we don't really need that space...in fact, we really could do without it. This is how it went:

"I'm done with school. Though having my own desk was really important while I was slammin' out papers and analyzing giant musical scores, I don't really need that anymore."

"Hmm....what about AJ's desk? Even he says it's hilariously large. What if he were to use my teeny desk? Do we really need a whole room just for my teeny desk?"

"And how 'bout that little projector? It certainly doesn't need a whole room to itself."

"Wow. Let's move!" (Okay, it wasn't exactly like that. The idea of finding a new apartment grew and developed in my head like a seed, kept at bay only by the knowledge of just how much moving sucks. Seriously...moving blows.)

Since I realized that a new place was in order, and since I'd already broken down the costs and seen just how much we'd be saving if we downsized, I began to passively search. This is, of course, the best way to find a new place...the crunch-time search will inevitably fail you, right? We'd had a bad experience in a 1 bedroom place before, so we wanted to find something awesomely perfect that would suit our needs. And one random day, we found it. And it was ours within the hour. WOO!

Well now. It's time to get rid of some shit. Up on Craigslist things went (the desk, a bookshelf, our dining room table that sat unassembled in the entry way), and into our pockets went 500 bucks (sweet). Our space right now is in utter shambles, but every piece of unnecessary furniture that goes out the door leaves a hole in the clutter and takes a weight off my life. I hate hate HATE clutter, as you probably well know, and I hate the idea that I've gathered even one piece of useless stuff!

So, downsizing it is and downsizing I love. I feel better with every passing moment, watching the Goodwill pile get huge, watching people buy our stuff, watching how quickly stuff will leave your life if you simply put it down on the street corner marked FREE. STUFF BE GONE.

The Return....

...of real life. I got home last night, and was promptly thrown into the "I've been gone for too many days and now I'm WAY behind!" problem.

There's so much to do it's actually pretty laughable. And even though I'm DYING to show you all the beautiful vegan things I sank my teeth into over the weekend, I'm going to have to push it off till tomorrow. It's recently come to my attention that yes, AJ and I in fact are moving out of our place in 10 days. Have we done anything to start that pain-in-the-ass process? Hell no. Have I even ascertained our moving box situation? Get real. No freakin' way.

Um, I'd better go.

Headed for Coeur D' Alene

In a effort to find some much-needed relaxation time, my wonderful twin sister and I are headed for the big blue lakes of Coeur D' Alene, baby! We're going to drink too many margaritas and lay on the beaches with a beer cooler between us, chatting with our Mom and wondering what we'll eat for dinner....ahhh....savoring the delights of the season.

My only major task will be to record my approach to the "I'm vegan but I'm away from home" situation. It's not as hard as you think! And you know what? I'm not gonna eat salad the whole time either! HA!

Come back on Monday to see how it all shook out. Until then, cheerio chaps! Time to head out!

(P.S. We're staying in a treehouse!)

Potato Leek: The Easiest Soup Ever

I made this amazing soup for lunch today in less than 30 minutes. It's classic French, and perfect for every vegan hottie living on the cheap (that's probably all of us).

In your deepest largest pot, heat up 3 tbs of olive oil and add:
3 lbs potatoes, roughly chopped (yukon golds are the best)
3 big leeks, thoroughly cleaned* and roughly chopped

Sautee the potatoes and leeks for about 10 minutes, then add:
8 cups of water
Salt and pepper to taste

Turn the burner to high and let the veggies rock and roll, covered, for about 15 minutes or until the potatoes are quite soft and smoosh easily against the side of the pot. Turn off the heat.

Now, to blending! You can skip this step if you want, but your soup may seem pretty meager if you leave it chunky...so...to blending! Working in batches, puree the soup in your blender (you don't have to buzz up the whole thing if you don't wanna...feel free to leave some BIG chunks if you'd like). After the soup has reached the consistency you desire, taste it for seasonings and serve garnished with chopped chives or scallions.

*Here's how ya deal with leeks: The white part, the part you want, grows under the soil and can therefore be pretty grungy when you get it home. Since you don't want to chomp down on sand or soil, it's super important to clean your leeks really well. Plug up your (clean) sink and fill it with water. Meanwhile, slice off the dark green stalks of each leek and the little white hairs at the bottom, then slice each one lengthwise. Pull apart the layers, stare aghast at the amount of dirt you could've potentially put in your soup, and toss them into the water-filled sink. Once they're all in there, give them a good wiggle in the water and clean off any visible grunge. Let them hang out for a minute (this allows all the dirt to sink to the bottom), then pull them out and do with them what you will. Voila! Grunge-free leeks!

The Baconator Rant

Yesterday, during my recovery time spent on the couch, I stumbled upon an article from the guy who does the "Eat This, Not That" stuff, David Zinczenko. Normally, I feel a large sense of sarcastic skepticism when I see his work, mostly because of the nagging thought I have in my head, "This is a diet? You really think you're going to get skinny by eating banana splits and M&M's instead of caramel sundaes and s'mores?" However, I do really enjoy the fact that he's out there doing research about just how many calories that pizza or pasta really packs...Thus, I wanted to share with you the disgusting grossness that is the Wendy's Baconator.

Check these pictures out, man. How nasty is that? I find the comparison between the two particularly interesting, the first being the one Wendy's touts as an advertisement and the second what you actually get in that greasy, fat-soaked wrapper! EEEWWWW! David Zinczenko found that The Baconator, when combined with a small fries and a small Coke (which seems to be an underestimated size assumption...wouldn't most people get large sized sides?), packs an astounding 1,850 calories and 106 grams of fat!!!!

I have to admit, I start seeing red when I think about that. Wendy's isn't who we should blame...after all, they created the sandwich to meet their market demands and cater to their customers. But seriously, how disconnected are we from our food needs when this kind of thing is what we're asking for? I mean really, who could ever think they need this for food? For survival? To propagate the species? At the risk of ranting like a babbling idiot, I have to ask, "What the hell?"

Taking the Day OFF

Post-marathon, I've decided to camp out on my couch with my feet up. See you all tomorrow!

Vegan Potato Salad

As a kid, I always thought those weird "salads" you find at picnics were DISGUSTING. Macaroni salad, pasta salad, and especially potato salad all seemed to have mayonnaise as their main ingredient. GROSS. My tummy roils in protest at the thought of all that not-quite-cold mayo with overcooked whatevers suspended in it. EWWWW. BLECH. ACK.

Flash forward to my adult years and me flipping through my trusty Barefoot Contessa At Home cookbook: I see an old-fashioned potato salad recipe that looks surprisingly tempting, but I still hate mayonnaise. What to do? Hello opportunity to make vegan potato salad! This recipe is the result of my efforts. It uses Vegenaise (a wonderfully delicious eggless mayo replacer that doesn't taste like pus) and white wine. Where can you go wrong?

First, get ready to boil about 3 pounds of potatoes. The red skins or yukon golds are my faves since peeling isn't needed, but use whatever you have on hand. Cut them into bite-size pieces, cover with water and crank up the heat. Meanwhile, combine in a BIG bowl:
1/2-1 cup vegenaise (depends how wet you want your salad...)
1/4 cup white wine, soy milk, or water
2 tbs mustard (grainy is good, but plain ol' yellow is fine too)
1/2 red onion, minced
1/2 cup chopped celery (optional)
1 tbs dried dill (I use a lot)
Salt and Pepper to taste

Stir up the ingredients until a smooth, not-too-thin dressing emerges. Feel free to add more vegenaise if it's too watery, or more wine/milk/water if it's too thick.

Now, check the potatoes. You don't want them to be over done or you'll get mashed potatoes (certainly not a bad thing, but we're trying to be fancy here!). I test mine a few times while they're boiling, and pull them the moment my fork can pierce one easily. Once the potatoes are ready, drain them in a colander and dump them directly into the bowl with the dressing. Using two spoons, gently toss the potatoes and liquid together. Then, put the entire bowl in the fridge to let it chill, or enjoy your potato salad warm (that's how I roll).

Yum yum yummers. And definitely NOT nasty like the crap you find at the grocery store. (What really gets me is the sound the spoon makes when you try to scoop some out...it's like wet, disgusting mud!)

Toast and Tea

Since I'm a creature of habit (and since I love to eat) I've recently started enjoying a kind of 21st century "tea time" in the afternoon. I usually find myself home alone between 3 and 4pm, looking for a wacky snacky and a little pick-me-up, and have fallen in love with toast and tea...eaten on the floor, slowly and mindfully. I freakin' love it in all it's vegan glory.

What you see above has turned out to be my favorite combination: Homemade Wheat Bread with Earth Balance Butter (a lot) and Blackberry Jam, served with English Breakfast Tea. The next time you have an afternoon to yourself, you should really give this a shot! I've found that I sail into the dinner hour without major hunger pains and without the need to binge on vegan potato salad (recipe coming tomorrow). Yay for that!

Cheese Replacers

I really really really wanted to believe in faux cheese, but was soundly disappointed in my first few attempts. In fact, some of them taste like CRAP. For the most part, I can get around the need for a cheese replacer pretty easily by staying away from foods that require it. I also found that I could simply leave it off of foods that use cheese as a side-note (like veg burgers or burritos). However, there are two things I simply wouldn't give up, and the possible absence of either was enough to motivate me to find a good vegan cheese: pizza and nachos, baby.

So, off to the store I went! This is what I found:

Galaxy Foods Rice Cheese turned out to be my ultimate cheese replacement. SOOOO amazing on pizza, it melts into delicious creamy goodness that's friend-tested and AJ-approved. In fact, we love it so much that vegan pizza and beer has become a twice-per-week occurrence (and I look forward to it all day long).

Follow Your Heart is the ultimate for many other vegans, and is generally touted as the industry standard. It's good if it's been shredded, is remarkably widely available (I even found it in Livingston, MT), and comes in cheddar, monterey jack, mozzarella, and nacho.

Teese Cheese makes an outta this world faux fresh mozzarella.

Sheese has by far the most variety, including a cheshire goat cheese, garlic and herb, gouda, and a blue cheese that is indiscernible from the real pus-ridden kind! Sheese takes some effort to find, but is SO worth the search.

There are also lots of faux cheeses that are made with nuts! Who'd've thunk it, right? Though I'm partial to a homemade nut cheese (surprisingly easy and delicious...recipe coming soon), there is a brand called Dr. Cow that specializes in nut cheese. The Aged Cashew Cheese is creamy like goat cheese and is totally awesome spread over crackers, but try making your own first. You won't regret it!

I bet you'll be pleasantly surprised at the yumminess of fake cheese, not to mention how much weight you'll lose when you give it up. I recently served a guacamole dip with faux sour cream and vegan cheddar cheese...no one could even tell the difference. See? You can have your grilled cheese and eat it too!

Cheese Cheese Cheese

Alright, everyone...the time has come. The thing that so many of us say we could never give up, the thing that's got us hooked, the thing that's making us fat fat fat: CHEESE CHEESE CHEESE.

People are very protective of their cheese, and for good reasons! We love the creamy, melty texture and savory satisfaction that comes when you sink your teeth into it, or when you smell it getting crispy on some chips in the oven (that one was my personal favorite). We freakin' love it. And we're freakin' addicted to it. Dairy contains a protein called casein which, when your body breaks it down, turns into casomorphins. These teeny little active compounds are what helps a baby to feel relaxed and comforted when nursing, but cause a major dependency in adults. The casomorphins attach to your opiate receptors much like heroin and morphine do, and create a sense of calm serenity...ahhh. Out of all the nasty dairy shit it the world, cheese is the most heavily concentrated source of casein and is, therefore, particularly good at producing these happy feelings. BUT IT'S ALL FAKE!

Do yourself a favor and start keeping track of how much cheese you're consuming. I bet it's more than you think. Do you have it on your eggs in the morning? On your salad at lunch? On your burger at night? What about string cheese for a snack? You already know that dairy (cheese included) is not fit for adult consumption and wreaks general havoc on your body...yeah yeah yeah. I realize all these things can easily be pushed to the back of the head when you see that plate of nachos come your way or smell that cheese pizza when it first comes in the door. What you may not know, or have chosen to ignore, is that your cheese habit is sabotaging any attempt at a healthy lifestyle because 1)Your body has no use for it at all ("calcium" shouters, hold on) and 2)It is ridiculously, irrevocably, irredeemably, insanely-over-the-top FULL of saturated fat and calories. Crazy cheese consumption is the perfect example of mindlessly eating because you like the taste and NOT because you are nourishing yourself. Bad form. Bad idea.

And what about calcium? Lots of cheese lovers cling to their quesadillas with a strange rationalization in regards to calcium...especially women. But remember, dairy has a very low calcium absorption rate and has been shown to actually reduce bone mass (Campbell and Campbell, The China Study). Protection against osteoporosis doesn't come from dairy, and especially not from cheese. So forget that calcium thing. If you're seeking it out, you're much better off turning to plants (brussels sprouts, broccoli, kale, collard greens, okra, edamame, and almonds are all great sources).

Now, before you freak out like any good junkie, keep in mind that nobody's asking you to give it up completely. SO DON'T HAVE A PANIC ATTACK! A simple reduction in consumption is a huge step forward and will save you a boatload of unnecessary calories each day. If you do choose to indulge, do it with style. Go for something amazing that you know you'll love: brie, feta, gouda, parmesan, or seriously sharp cheddar would all be good choices because they're full of flavor and will get you to that fake happy state of mind quickly. But, when you're done indulging, be done. Don't ever reach for "lowfat" or "part skim" cheese (remember to get your head out of your ass about dairy...it's meant to fatten up an infant). This is a good mantra to remember: LOWFAT = CHEMICAL SHITSTORM. Finally, be sure you pay attention to how you feel after eating it (for me, that's when it became real real easy).

If you never give up cheese entirely, just learn to get control of your addiction to it. Don't hate me. There IS life after dairy, ok? You're smart. You know this. And so does your hot bod.

Today is a Day for Indulgence

We all need to fall off the wagon once in awhile, if only to remind ourselves just how good it feels to be on the wagon. Today was that day for me.

Many of you know that AJ and I were lucky enough to spend several months living in Vienna, Austria. We wandered around and absorbed history, we took mini-trips all across Eastern Europe, we came back changed people. We also ATE our way through every single day, tasting pretty much everything we could get our hands on! Of all the delights I grew attached to, this chocolate bar ranks at the top: Milka Shocko & Keks. Picture a buttery biscuit cookie, covered in sweet cream, and then dipped in milk chocolate...oh my sweet jesus.

This chocolate bar, which fell into my hands because of wonderful Kirsten, has been the best and worst part of today. I indulged BIG TIME and now have a sugar headache from hell. But you know what? It was totally worth it. I broke off the pieces of heaven, sat down, and ate every single one with mindful, uninterrupted bliss. That is how to fall off the wagon and mean it! (Now I need a gallon of water).

Replacing Other Dairy: The Last of the Easy Ones

Before we turn to the cheese discussion, which is interesting and complicated, I thought I'd round out the "Yes you CAN love these!" dairy replacers.

BUTTER

Unless you've been blacked out on bourbon while visiting The Uprising, you already know about Earth Balance vegan butter and all its amazing non-hydrogenated deliciousness. And though you'll find that most crappy margarine is actually vegan (Country Crock,Gold N Soft, I Can't Believe It's Not Butter and the like), it's sooooo bad for you and laden with heart-clogging grossness. If you want to experience what your veins and arteries are going through when you ingest that shit, try this experiment on for size: Take a glob of whatever cheap garbage margarine you talked yourself into buying and schmear it on your palm. Now, try and wash it off. Hmmm....okay, now try and add some soap. Still not working? Have to get a washcloth to scrub your hands clean? When you eat that margarine, the same thing is going on inside your poor body! If you use margarine, stop immediately!

CREAM CHEESE AND SOUR CREAM

Tofutti is the way to go. Their Better Than Cream Cheese and Better Than Sour Cream are both amazing! My wonderful friend Lizzie even says she prefers them to the real thing. There are a few other brands, but Tofutti tastes the best and is widely available.

ICE CREAM

It's been a long-time goal of mine to purchase an ice cream maker and become adept and homemade frozen vegan treats. I haven't done it yet. Maybe it's because I'm so satisfied with the non-dairy ice creams that are already out there! The frozen treat market is highly competitive, which means lots of great options for all you hotties out there who thumb your nose at the pus-ridden, fat-ass-causing, phlegm-inducing traditional ice creams! Feast on these till you're blue in the face:

Luna and Larry's Coconut Bliss is my most beloved frozen goodie. It is SO F-ING AMAZING. These pints of summery heaven are pricey, but worth the occasional splurge...especially in the form of Mint Galactica or Dark Chocolate.

Turtle Mountain has the largest variety of flavors, with either soy milk or coconut milk base. Their So Delicious brand is organic and comes in 10 flavors (the Strawberry is outta this world, while the Mint Marble Fudge is disappointing). They also have a brand called Purely Decadent this is, exactly as the name states, decadent beyond all reason and not for everyday consumption. But if you're looking to be naughty...this is where to go. Cookie Avalanche and Chocolate Mint Madness rank at the top for me, with Peanut Butter Zig Zag lagging just behind. They are WONDERFUL and CREAMY and AMAZING and VEGAN! And PUS-FREE!

Soy Dream and Rice Dream are both available as non-dairy desserts, too. The flavors are all fairly ho-hum, but the Vanilla is good is both rice and soy forms and makes one hell of a delicious vegan milkshake! Plus, they'll always be the cheapest option at less than 3 dollars a pint. Yay for that!

Letting go of dairy is all about finding a good replacement, and now you know just how easy it is! Think what you could whip up without dairy...how about tea time? Shortbread cookies made with vegan butter, dipped in chocolate. Strawberry shortcake with whipped soy yogurt and honey. Scones slathered in jam. Black tea with soy milk. Sounds scrumptious, right? You don't need dairy to have a fulfilling food-life, and you DEFINITELY don't need all the other crap floating around in that dairy either. So eat up, and enjoy your life as firm-bodied hottie.

(Cheese? That's coming.)

Yummy Yummy Brussels Sprouts

I have a very nasty memory of brussels sprouts from my childhood: I think I was around 7 years old when I went to a birthday party, one of the most joyful experiences of a child's life (mostly because of the giant sugarbomb cake you'd get to eat). But, before we could dive in to the Barbie cake we had to eat some real food...namely, Cambell's Chicken Noodle Soup with PB & J, along with canned brussels sprouts. I thought, "Yeah alright. I'll give these a try..." It was a notably disgusting experience. Mushy and sour tasting....BLECH and DOUBLE BLECH. I recall drinking a huge glass of milk just to get the taste out of my mouth. Yuck.

Well, you probably guessed, it took me a long time to try these little mini-cabbages again. And you most likely have had a similar experience with them, right? Brussels sprouts are another one of those foods we're taught to hate so we turn away, swimming in images of our mini-selves sitting at the dinner table pushing them around our plate, our parents' voices echoing in the kitchen, "You don't leave the table till you've cleaned your plate...there are starving children in _______ (insert troubled nation here) that would love to have your dinner."

Oi. Just like so much of what we've learned about food from childhood, it's time to let that crap go and start re-learning. And brussels sprouts? They rock. They REALLY rock. Cook them like this and they'll get brown and crispy, almost like french fries:

Preheat the oven to 375 degrees. In a medium baking dish or on a cookie sheet, combine:
1-2 pounds brussels sprouts, fresh or frozen
2-3 tbs olive oil
one solid dose of salt and pepper

Rub the sprouts around in the oil, making sure to cover them well. Plunk the pan down in the oven and walk away, leaving them to roast for about 30 minutes (stirring once during cooking). They should be browned and toasty on all sides, and be shrouded in a scintillating aroma.....yum yum. Take them out of the oven, dump them in a bowl, grab your fork, and re-learn to love brussels sprouts!

Yogurt: Another Easy One

Yogurt and granola. Yogurt in smoothies. Yogurt with fruit. Yogurt with chocolate chips. Yogurt by itself. Oh my god I love yogurt. But I definitely don't love what it does to my guts.

Fortunately, there are amazing dairy-free yogurts out there that are super easy to love! Just like milk replacers, you'll need to do some shopping around to find your faves. Check these out:

Silk Live! soy yogurt was the first kind I tasted and remains my beloved. It comes in 9 amazing flavors, the vanilla being my standby (especially with a dash of honey over some fantastic vegan dessert....you'll never miss whipped cream).

WholeSoy & Co. is a close second. It's a bit beany-er than the silk version, but has less sugar and a generally firmer texture. Also, it comes in 11 kick-ass flavors...the raspberry is fanfreakin'tastic.

Nancy's Yogurt makes a soy version that I bolted straight towards when I saw it in the store, since Nancy's had always been my go-to brand for yogurt. Sadly, it's pretty disappointing and has enough beany flavor to make me go "blech." Steer clear.

Turtle Mountain, the makers of amazing coconut milk beverages and some astoundingly yummy faux ice cream, has recently launched a line of soy yogurts that I have yet to try. They look wonderful though! The cinnamon bun flavor looks particularly attractive.