Ok, I may be the last person on the planet to learn how easy it is to make Bruschetta… but just in case I’m not, here’s a simple & DELICIOUS recipe.  It’s almost silly how easy it is!

1 baguette (sliced in half lengthwise)

3 ripe tomatoes, chopped

2-3 cloves of garlic, crushed

1/2 cup of fresh basil, chopped (though I cut mine with scissors)

olive oil

balsamic vinegar

salt & pepper to taste

In a large bowl, mix tomatoes, garlic, basil, salt & pepper.  Drizzle mixture with balsamic & olive oil and toss.  Refrigerate for up to 1 hour.  About 10-15 mins before you’re to serve, pre-heat oven to 400 degrees and remove mixture from frig allowing to return to room temperature.  Brush open sides of baguette with olive oil (or margarine).  Bake bread on cookie sheet for about 5 minutes til golden.  Allow to cool for a couple of minutes then cut baguette into 1 inch slices and place on serving platter.  Spoon mixture onto bread and voila!

Serves 6

I’ve talked to a lot of people who know of Desert Rose on Hillhurst Avenue, but haven’t been inclined to visit because of it’s fairly impersonal (almost airport restaurant-like) ambiance and enormous red, glass rose at the entrance.  To this I say… get over it!  I first read about this joint on Quarry Girl’s blog – and she’s a trusted source of good eats & drinks for me.  So last week, I had an opportunity to check out it one night… and the next night, I made sure to have that “opportunity” again.  Their Happy Hour is a CAN’T MISS!  Incredibly delicious martinis & margaritas for $5 and a glorious vegan menu filled with discounted yummies (there’s also plenty of non-vegan happy hour treats as well).

The staff is friendly and attentive, the food is seriously delicious (garlic “cheese” fries, falafel sliders and warm Meditteranean olives to name a few dishes) and the drinks are refreshing and tasty.  Once you’re at the bar, enjoying what the place has to offer, the ambiance completely changes – and the big, glass rose… you won’t even notice it!

This is a 2nd hand post (seems apropos in a recycler’s world).  My husband arrived back in LA today… which is remarkable in itself because he’s a producer on a pretty big reality tv show that shoots each show in a different town – and he’s home about 10 days a month.  Anyway, I woke at 7:30 am this morning to find a lengthy & hilarious text from him.  He was on a lay-over in Minneapolis – and some of his colleagues told him he’d be insane to pass up breakfast at French Meadow Bakery.  Apparently, the food is pure genius!  It’s certified organic, non-GMO and much of it’s gluten-free.

He said his meal was incredible (which I can’t even compute… because to me U.S. airports = Chili’s at best), but the hilarious part comes with the libations.  I must now add a disclaimer… if you don’t know TV people – here’s a quick run down.  They work 16-18 hour days without batting an eye (and that may easily be for 10-14 consecutive days with no time off).  They are on their feet 14-16 hours each work day.  Screaming, tantrums and door-slamming are often used as communication – & that’s behind the camera. (Can you tell I used to work in TV – and don’t miss it one bit?)  Anyway, my husband’s show is actually a feel-good, totally legit, life-changing series, and still all of the above are accurate.  So, please keep in mind that the occasional 8 am martini seems passable for a wonderful bunch that works so hard – they honestly don’t know what day of the week it is.

By 10 am, my husband was 4 serious drinks into his travel day.  And here’s what came of it:

Rain Org Vodka    UK5 Org Vodka    Juniper Green Org Gin    & a magical Bloody Mary

Rain Vodka is not a revelation, but it is note-worthy.  It’s smooth & inexpensive… 2 of the best attributes a vodka can have.  UK 5 is new to me, so I look forward to giving you a full review.  And um… Organic Gin?  SO excited!  Why don’t more bars stock this?  Finally, the magical Bloody Mary.  My husband makes INCREDIBLE Bloody Marys… so when he thinks he’s been outdone, he’s get competitive.  French Meadow’s secret: Tomato juice, obviously – horseradish, definitely – Tabasco, sure – lime juice, yes – black pepper, why not?  So, what’s the secret?  Wait for it… fresh, finely chopped Cilantro!  I asked if this made it “salsa-y”.  The answer, “No way!”

LSS… 1.  French Meadow Bakery, please open in every airport – we need you!  2.  Minneapolis, I underestimated you.  Forgive me.  3.  Thanks to you both for taking care of a somewhat rag-tag team of TV folk who very much needed & deserved what you had to offer them.

This is a 2nd hand post (seems apropos in a recycler’s world).  My husband arrived back in LA today… which is remarkable in itself because he’s a producer on a pretty big reality tv show that shoots each show in a different town – and he’s home about 10 days a month.  Anyway, I woke at 7:30 am this morning to find a lengthy & hilarious text from him.  He was on a lay-over in Minneapolis – and some of his colleagues told him he’d be insane to pass up breakfast at French Meadow Bakery.  Apparently, the food is pure genius!  It’s certified organic, non-GMO and much of it’s gluten-free.

He said his meal was incredible (which I can’t even compute… because to me U.S. airports = Chili’s at best), but the hilarious part comes with the libations.  I must now add a disclaimer… if you don’t know TV people – here’s a quick run down.  They work 16-18 hour days without batting an eye (and that may easily be for 10-14 consecutive days with no time off).  They are on their feet 14-16 hours each work day.  Screaming, tantrums and door-slamming are often used as communication – & that’s behind the camera. (Can you tell I used to work in TV – and don’t miss it one bit?)  Anyway, my husband’s show is actually a feel-good, totally legit, life-changing series, and still all of the above are accurate.  So, please keep in mind that the occasional 8 am martini seems passable for a wonderful bunch that works so hard – they honestly don’t know what day of the week it is.

By 10 am, my husband was 4 serious drinks into his travel day.  And here’s what came of it:

Rain Org Vodka    UK5 Org Vodka    Juniper Green Org Gin    & a magical Bloody Mary

Rain Vodka is not a revelation, but it is note-worthy.  It’s smooth & inexpensive… 2 of the best attributes a vodka can have.  UK 5 is new to me, so I look forward to giving you a full review.  And um… Organic Gin?  SO excited!  Why don’t more bars stock this?  Finally, the magical Bloody Mary.  My husband makes INCREDIBLE Bloody Marys… so when he thinks he’s been outdone, he’s get competitive.  French Meadow’s secret: Tomato juice, obviously – horseradish, definitely – Tabasco, sure – lime juice, yes – black pepper, why not?  So, what’s the secret?  Wait for it… fresh, finely chopped Cilantro!  I asked if this made it “salsa-y”.  The answer, “No way!”

LSS… 1.  French Meadow Bakery, please open in every airport – we need you!  2.  Minneapolis, I underestimated you.  Forgive me.  3.  Thanks to you both for taking care of a somewhat rag-tag team of TV folk who very much needed & deserved what you had to offer them.

After a week of debaucherous eating, I’m ready for a return to fresh fruits, vegs & juices.  Seriously, salads here I come!  But because I can’t seem to go without protein (and I’m talking more protein that’s found in summer vegetables), so I add chick peas to my salads or munch on raw almonds.  I love those packages of savory baked tofu but they’re so damned expensive, so I just figured out how to make it myself!

1 brick of extra firm tofu

approx 1/4 cup of soy sauce

onion powder

sesame seeds

Sriracha hot sauce

 Drain & slice the tofu into 1/4 inch thick planks. Lay tofu pieces in a single layer in a shallow bowl or pan.  Cover with soy sauce, sprinkle with onion powder & sesame seeds and drip as much Sriracha as you prefer.  Pre-heat oven to 350 degrees and let tofu marinate for 10 minutes.  On a slightly greased baking sheet, place tofu planks and bake for 35-40 minutes.  Let cool and enjoy.  Perfect for salads or alone!

I don’t usually go gangbusters on the recipes, but I just made this and simply had to share.  It’s an adaptation of a dish I found on Whole Food’s website.  I tweaked the ingredients a bit – which I think made it tastier.  It’s fast, easy and a good cravings-satisfier.

I spread some on sandwich bread with romaine lettuce, tomato & sliced red onion… WOW!  Whole Foods also suggests: To make an excellent sauce for whole wheat pasta, thin the cashew nut cheese out with more almond milk until it reaches a pourable consistency, then toss with hot pasta. (Sounds dee-lish too, right?)

Ingredients

1 cup cashew butter
1/2 cup almond milk
2 tablespoons tahini
2 tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper

Method

Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back of a wooden spoon to mash them together. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition

Per serving (2 Tbsp/36g-wt.): 180 calories (130 from fat), 14g total fat, 2.5g saturated fat, 0mg cholesterol, 125mg sodium, 9g total carbohydrate (1g dietary fiber, 0g sugar), 6g protein

There’s definitely something sexy about compassionate, young dads, right?  Unselfishness is about the most attractive trait a man can possess, in my book.  Think Brad Pitt, think Blake Mycoskie, think Robert Kennedy Jr. and now – think Tobey Maguire.  Mr. Maguire, father of 2, has written an impassioned letter to Speaker of the House, Nancy Pelosi, to draw attention to the current unhealthy & meat-driven meals served in U.S. schools and ask for more nutritious, more vegetarian-friendly dishes for our future voters, community leaders, teachers, etc. during their school day.

“My wife and I just had our second child, so this issue is tremendously important to us…Let me ask you please to ensure the Child Nutrition Act provides more fruits, vegetables, and healthy vegetarian foods. Young people deserve healthful food, and I can’t imagine a better investment in the future of our country.” – Tobey Maguire

To read Tobey’s letter in it’s entirity, hit up Ecorazzi.  And to sign the petition for healthy school lunches, click here!

Well, it’s still HOT here in LA… so the stove & oven stay off during the day.  This salad is a perfect lunch time meal – spicy, cool & filling!  Another delicious recipe from the Fat Free Vegan Kitchen:

Photo from Fat Free Vegan Kitchen

• 3 pounds cucumbers, peeled
• 1 medium-sized onion, peeled
• 16oz bag of edamame, cooked & peeled
• 1/2 teaspoon. salt
• 3 1/2 tablespoons lemon juice
• About 1/4 to 1/2 teaspoon cayenne pepper
• 2 tablespoons crushed, roasted sesame seeds
• 2 teaspoons sesame oil

Cut the cucumbers and onion into very fine slices (a food processor may be used for this, but I’m not that crafty.  Plus… I actually LOVE chopping veggies.  I find it really relaxing!).  Add the edamame, salt, lemon juice, cayenne pepper, sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature.

Serves 6, Enjoy!

In short, Quarry Girl has changed my life.  And this is not a cheeky exaggeration.  2 years ago, when I decided to go Vegan… I was faced with a whole new challenge – dining out.  I had lived for 23 years as a vegetarian (and 30 some years as a person who took at least half of their weekly meals eating out).  Finding satisfying restaurant dishes had never been a struggle.  But fast-forward to 2007 and finding delicious and truly vegan foods (no casein, etc.) while dining out was proving to be a real problem.

Enter Quarry Girl.  I’m not even sure how I found this blog, written by Miss Anthrope & Mr. Meaner, but Mon Dieu… it seriously has made my life a whole lot happier.  Pre-Q.G., I feared I was destined to an existence of lettuce salads and no desserts, but I was so so so so so so wrong!  The food reviews are in depth & unbias – which is so refreshing as it seems so many blogs now have a selling agenda.  The range of restaurants is crazy extensive – mostly Los Angeles area, but also Liverpool, London and other UK spots, San Francisco, New York, Las Vegas, Portland, Seattle and more.  And the photos… oh those sexy photos.  I used to devour fashion magazines and run out to shop.  Now, I see a well-lit tamale on Quarry Girl and I’m in my car before my computer has time to shut down!

G-lorious food photos by the Quarry Girl gang!

I mean… are you kidding me?!?!  (Z Pizza now uses Daiya cheese, btw)

I’ve been eating a lot of salads lately.  I’m trying to eat as many whole foods as possible – and the thought of turning on the oven in this heat makes me shudder. Unfortunately, salads can easily be lackluster, but I’ve been finding great recipes and coming up with fresh combos on my own.  Enjoy this zesty number and as always… try & use as many organic, local ingredients as possible.

Ingredients:

3/4 cup extra-virgin olive oil

1/4 cup red wine or apple cider vinegar

1 tbsp chopped fresh oregano

1/4 cup chopped fresh basil

1 tbsp chopped shallot

1 tbsp chopped or pressed garlic

salt & fresh ground black pepper to taste

1 can chickpeas (rinsed & drained)

1 cup pitted Kalamata olives (cut in half)

1 cup diced cucumber

1 cup diced red onion

1 cup diced bell pepper (any color will do!)

1 cup diced ripe tomato

Combine olive oil, vinegar, oregano, basil, shallot and garlic in a small bowl.  Whisk until well blended, seasoning with salt & pepper. Place chickpeas, olives, cucumber, onion, bell pepper and tomato in a large bowl.  Add the vinaigrette, toss to coat and Enjoy!

I’ve been tending to my first actual garden with the utmost attention & love… in addition to the flowers, I’m raising tomatoes, anaheim peppers and BASIL!  The peppers are delish – but a little limiting.  I do use them every time I cook Mexican though.  And the tomatoes have come in on the small side and the bounty isn’t exactly plentiful.

But the basil… oh, the BASIL!  The smell of it… and of course, the taste.  I want it in everything – from salads to pastas to sandwiches.   It’s sharp and fresh with just a beautiful bit of spice.

Gorgeous, right?

 So, I went on the search for non-food related products… now I can enjoy Basil even when I’m not eating.  Check the Sweet Basil soy candle by BSAB Candles.  With hints of Vetiver, Terragon, and Cypress… this little beauty is sure to comfort and stimulate at the same time.

Why not a little basil for your hair?  MOP’s organic basil mint shampoo & conditioner are the perfect beauty solution for those of us who just love the fragrance of this great, green herb!

 And what could make cleaning less of a chore?  I think by now you know… Mrs. Meyer’s has an entire line of household cleaners scented with basil!  I cannot stand to clean, but this has to make it better, right?  From laundry detergent & dryer sheets to window spray & surface wipes – this gorgeous-smelling group cleansers is officially on my shopping list!

I’ve been tending to my first actual garden with the utmost attention & love… in addition to the flowers, I’m raising tomatoes, anaheim peppers and BASIL!  The peppers are delish – but a little limiting.  I do use them every time I cook Mexican though.  And the tomatoes have come in on the small side and the bounty isn’t exactly plentiful.

But the basil… oh, the BASIL!  The smell of it… and of course, the taste.  I want it in everything – from salads to pastas to sandwiches.   It’s sharp and fresh with just a beautiful bit of spice.

Gorgeous, right?

 So, I went on the search for non-food related products… now I can enjoy Basil even when I’m not eating.  Check the Sweet Basil soy candle by BSAB Candles.  With hints of Vetiver, Terragon, and Cypress… this little beauty is sure to comfort and stimulate at the same time.

Why not a little basil for your hair?  MOP’s organic basil mint shampoo & conditioner are the perfect beauty solution for those of us who just love the fragrance of this great, green herb!

 And what could make cleaning less of a chore?  I think by now you know… Mrs. Meyer’s has an entire line of household cleaners scented with basil!  I cannot stand to clean, but this has to make it better, right?  From laundry detergent & dryer sheets to window spray & surface wipes – this gorgeous-smelling group cleansers is officially on my shopping list!

I’m not cooking this week.  For health reasons, I’m doing a week of juice fasting… however, thanks to Planet Green - I’ve found the recipe I’m going to try first when I’m back eating yummy, yummy food!

This is an easy vegetarian appetizer that both meat eaters and full out vegans alike will love. Even cutting the meat out of a simple appetizer does a lot to reduce your eco-impact as well. Use fresh mint from the garden, local watermelon, and local raw honey to make it even greener.

Watermelon Summer Roll

1 1/2 ounces thin rice noodles
1/4 cup fresh mint leaves
1 tbsp organic soy sauce
3 tbsp raw local honey
1 tbsp fresh lime juice
1/8 tsp Aleppo chili powder
8 round rice-paper wrappers (8-inch)
2 cups watermelon, thinly sliced into match sticks
1/3 cup peanuts, coarsely chopped

Method

1. Cook noodles according to package directions. In a medium bowl, toss noodles with mint and soy sauce.
2. For the dipping sauce, whisk together honey, lime juice, chili powder, and 1 tbsp water in a small bowl. Set aside.
3. For each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Lay 1/8 of sliced watermelon, 1/8 of noodles, and 1/8 of peanuts at one end of wrapper.
4. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Repeat with remaining rice-paper wrappers.
5. Cut the rolls in half diagonally. Serve with dipping sauce.

This is actually my own creation… not ripped off from Fat Free Vegan Kitchen, Post Punk Kitchen or Rory Freedman for once!  Also, you should know that breakfast-driven tofu scrambles were a tough hill for me to climb at first.  I LOVE pretty much everything (the exception being the cruelty) about eggs, but until I have the space & time to raise my own little feathered friends… I’m foregoing their eggs.  So, tofu scramble it is!  And I love the breakfast/brunch ritual… mimosas or bloodies, warm breads, friends – the whole 9 yards – so finding a great scramble is VERY important to me.  If you’re on the Eastside of Los Angeles, HOME (2 locations) does a great one (have them add the vegan sausage… dee-lish!) and if you’re a westsider – I have yet to try Real Food Daily’s scramble but it’s hard to go wrong there (especially the one on La Cienga). Anyway, if you’re looking to create your own – I think I’ve finally perfected my recipe for a simple scramble and the key is a certain designer salt!

*The black salt REALLY gives the tofu an “eggy” taste!

1 brick of firm or extra firm tofu, drained, pressed & dried as much as possible

1/2 onion (pretty much any onion type will do.  I typically use yellow.)

1-1 1/2  cups sliced cremini or button mushrooms

2 tbsp olive oil (if you do use the jalapeno olive oil… I’d cut back on the straight olive oil by almost 1 tbsp)

1 tbsp jalapeno olive oil (completely optional, but it gives the scramble a great kick!)

1/4 tsp onion powder

1/2 tsp yellow curry powder

1 tsp Bragg’s amino acids

1 tsp water(if necessary)

1/4 tsp black mineral salt* (I use Kala Namak from the Artisan Salt Co.)

black pepper to taste

It’s best to start with the driest tofu possible… It will absorb the juices from the mushrooms, the oils and the Braggs, so it will be very flavorful and plenty moist.  Heat olive oil in a big saute pan over a medium flame and add onion. Cut tofu into bite-size cubes and toss into pan along with the mushrooms.  Drizzle with jalapeno oil and Braggs.  Toss the mixture to evenly distribute the liquids.  Sprinkle on the onion & curry powders as well as the black mineral salt.  Toss, cover and let cook for about 5-7 minutes – stirring occasionally. If the mixture gets too dry for your liking – add the tsp of water.  Once the tofu is thoroughly coated and cooked… fill your plate, grab your bloody mary and enjoy!  Also is amazing with toasted pita & margarine.

Serves 4.

It’s been a bit of a cross to bear – I’ll admit it.  Giving up dairy over 2 years ago has come with it’s share of adjustments and foregoing the taste & texture of cheese has definitely been the greatest.  Don’t get me wrong, I regret nothing about my decision to rid my diet of all animal-based substances.  I think my pre-vegan life was unwittingly cruel and terribly unhealthy… ANYWAY, everything has now changed!

Until recently, vegan cheeses all pretty much sucked and the better-tasting soy cheeses weren’t actually vegan (read your ingredient labels).  Alas, that’s all behind us… Enter Daiya Dairy-free cheese! I’m not a religious woman, but Mon Dieu – if I was!  I don’t blindly follow much of anything, but I have to admit Quarry Girl* has never led me astray.  Her informative and craving-provoking blog led me to try Daiya in 2 different ways.

If you are in the LA area, run don’t walk to Chango in Echo Park.  They are doing Daiya grilled cheeses (I suggest foregoing the tomato slices, but that’s me) and vegan Philly Cheesesteak sandwiches (along with a warm “Chicken” pesto sandwich that’s a mind-blower as well).  I cannot tell you how truly divine these sandiwiches taste – most definitely set apart because the “cheese” melts, feels and tastes like CHEESE!

The other Daiya avenue I took was to order it directly from Pangea so I could make my own yummy food with this glorious cheese!  Unfotunately, Daiya has yet to hit many grocery stores… so ordering it online is the current jam.  And as it’s perishable, so expedited shipping with a cool-pak is highly recommended (it is a bit alarming that it’s sent in an actual non-recycled styrofoam container… so I will not be ordering it again until they straighten out that nonsense), making me yearn for the day it’s readily available.  I did, however, make sandwiches… quesadillas… you name it.  All delicious, all vegan, All CHEESY!!!

Daiya = Divine!  Skip the Three Nut cheese… not so great.

*OMG… I must sadly announce that one of my favorite thought-to-be-vegan (because the menu/sign/owners claimed it was vegan) dishes in LA – Greenleaves quesadilla – has just been uncovered by Quarry Girl and her gang of vegan investigators as CASEIN-LADEN (a milk derivative)!  This may not seem like a big deal to cheese/meat eaters, but imagine slipping pork to a Muslim, beef to a Hindu or peanuts to someone with allergies.  It’s just f*ing wrong!

It’s been a bit of a cross to bear – I’ll admit it.  Giving up dairy over 2 years ago has come with it’s share of adjustments and foregoing the taste & texture of cheese has definitely been the greatest.  Don’t get me wrong, I regret nothing about my decision to rid my diet of all animal-based substances.  I think my pre-vegan life was unwittingly cruel and terribly unhealthy… ANYWAY, everything has now changed!

Until recently, vegan cheeses all pretty much sucked and the better-tasting soy cheeses weren’t actually vegan (read your ingredient labels).  Alas, that’s all behind us… Enter Daiya Dairy-free cheese! I’m not a religious woman, but Mon Dieu – if I was!  I don’t blindly follow much of anything, but I have to admit Quarry Girl* has never led me astray.  Her informative and craving-provoking blog led me to try Daiya in 2 different ways.

If you are in the LA area, run don’t walk to Chango in Echo Park.  They are doing Daiya grilled cheeses (I suggest foregoing the tomato slices, but that’s me) and vegan Philly Cheesesteak sandwiches (along with a warm “Chicken” pesto sandwich that’s a mind-blower as well).  I cannot tell you how truly divine these sandiwiches taste – most definitely set apart because the “cheese” melts, feels and tastes like CHEESE!

The other Daiya avenue I took was to order it directly from Pangea so I could make my own yummy food with this glorious cheese!  Unfotunately, Daiya has yet to hit many grocery stores… so ordering it online is the current jam.  And as it’s perishable, so expedited shipping with a cool-pak is highly recommended (it is a bit alarming that it’s sent in an actual non-recycled styrofoam container… so I will not be ordering it again until they straighten out that nonsense), making me yearn for the day it’s readily available.  I did, however, make sandwiches… quesadillas… you name it.  All delicious, all vegan, All CHEESY!!!

Daiya = Divine!  Skip the Three Nut cheese… not so great.

*OMG… I must sadly announce that one of my favorite thought-to-be-vegan (because the menu/sign/owners claimed it was vegan) dishes in LA – Greenleaves quesadilla – has just been uncovered by Quarry Girl and her gang of vegan investigators as CASEIN-LADEN (a milk derivative)!  This may not seem like a big deal to cheese/meat eaters, but imagine slipping pork to a Muslim, beef to a Hindu or peanuts to someone with allergies.  It’s just f*ing wrong!

“What’s good for the Bitch is good for the Bastard.

 When I read Skinny Bitch (btw, it’s NY Times best-seller) 2 1/2 years ago…it changed my life.  After being a vegetarian for 23 years (and having never developed a taste for fried foods), I thought I was a pretty healthy gal.  Sure, I loved eggs and I LOVED cheese, but I had no idea:

A. how incredibly unhealthy dairy and eggs are for humans.
B. the unbelievably inhumane treatment that chickens, cows, goats, sheep (even sometimes the “free-range, organically-fed ones”) suffer at the hands of these industries. *This point is actually a lot more important to me than the health issue.

Anyway, I read the book in 1 day and it changed my life.  I’ve been happily vegan for over 2 years, I feel SO MUCH healthier, I’ve lost weight and I really enjoy food shopping and cooking in a way I never have before.

Back in the day when I did first read S.B.,  I tried to get my husband to read it.  He tried, but No dice.  I think maybe it was that the writing was a little lady-slanted AND he really had no interest is going vegan.  Here we go…

Rory Freedman, the brilliant, hilarious and meticulously-researching mind behind the entire “Bitch” empire has finally found her “Dude” voice with Skinny Bastard.

Time to get healthy, boys!

“What’s good for the Bitch is good for the Bastard.

 When I read Skinny Bitch (btw, it’s NY Times best-seller) 2 1/2 years ago…it changed my life.  After being a vegetarian for 23 years (and having never developed a taste for fried foods), I thought I was a pretty healthy gal.  Sure, I loved eggs and I LOVED cheese, but I had no idea:

A. how incredibly unhealthy dairy and eggs are for humans.
B. the unbelievably inhumane treatment that chickens, cows, goats, sheep (even sometimes the “free-range, organically-fed ones”) suffer at the hands of these industries. *This point is actually a lot more important to me than the health issue.

Anyway, I read the book in 1 day and it changed my life.  I’ve been happily vegan for over 2 years, I feel SO MUCH healthier, I’ve lost weight and I really enjoy food shopping and cooking in a way I never have before.

Back in the day when I did first read S.B.,  I tried to get my husband to read it.  He tried, but No dice.  I think maybe it was that the writing was a little lady-slanted AND he really had no interest is going vegan.  Here we go…

Rory Freedman, the brilliant, hilarious and meticulously-researching mind behind the entire “Bitch” empire has finally found her “Dude” voice with Skinny Bastard.

Time to get healthy, boys!

Ok… if you haven’t noticed, I pretty much follow the recipes of the Fat Free Vegan Kitchen devoutly.  She’s got a real knack for tasty, fast and healthy dishes that use seasonal ingredients – and this one’s no exception.  The no-mayo dressing is completely brilliant!

 24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed *I used basil from my very own garden!
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
½ red bell pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.

Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

Servings: 6

Ok… if you haven’t noticed, I pretty much follow the recipes of the Fat Free Vegan Kitchen devoutly.  She’s got a real knack for tasty, fast and healthy dishes that use seasonal ingredients – and this one’s no exception.  The no-mayo dressing is completely brilliant!

 24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed *I used basil from my very own garden!
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
½ red bell pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.

Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

Servings: 6