Our obsession with Banh Mi started in Williamsburg, Brooklyn, with one bite of the tofu version from Nha Toi tucked away on Havemeyer Street.  Easily passed by yet known by most as the best in the ‘Burg.  Sandwiches from Nha Toi were at least a weekly treat if not daily.  Once we left Brooklyn for the summer, to the hills of Vermont, we had to have our Banh Mi fix and created our own.

Sorrel was up in our garden, which has a delicate lemon flavor so we decided to use this as our tofu flavoring.  Once fried, the crispy sorrel leaves were delicious surprise!

Sorrel Tofu Banh Mi

1 package extra firm tofu
1/4 cup peanut or vegetable oil
3 cloves garlic
3 tablespoons soy sauce (Or Bragg’s Liquid Aminos) save a small amount
for the baguette
2 tablespoons sesame oil
1/4 cup sorrel or lemongrass
Black pepper to taste

3 crisp French baguettes at least 6” long
Mayonnaise (or Follow Your Heart’s Vegenaise, which we prefer)
Cilantro

Drain tofu and place in a flat bowl with a weighted plate on top for
at least 15 minutes to squeeze out excess water. Meanwhile, crush
together the sorrel and garlic until smashed.  Mix oils, soy sauce,
garlic, and sorrel in a bowl. Slice tofu into 1/2” thick slices and
lay one layer thick in a square baking dish or cookie sheet.  Pour
mixture over tofu coating both sides thoroughly.  Marinate for an
hour, turning a few times.  Bake in oven at 400 for 30 min turning
once, or fry in a pan till crisp.  Let cool.

Slice open baguettes, scoop out the centers and discard (or as Shane
likes to do make bread balls out of it). Lightly toast the baguettes.
Spread a small amount of soy sauce or Bragg’s and mayo on both sides,
layer in the tofu, cilantro, pickled carrots, and cucumbers (recipe below). Enjoy!!

Quick Pickled Carrot and Cucumber

3 large carrots – sliced in thin match-like strips, using a mandolin
slicer is easiest.
1/2 cucumber – sliced in 1/2” thick by 3” strips
1 1/2 cups warm water
1 1/2 tablespoons rice wine vinegar
1 tablespoon sugar, or more depending on how sweet you want your pickles
1 tablespoon salt

Mix warm water, vinegar, sugar and salt till dissolved.   Pack the
carrots and pickles tightly in a glass jar.  Pour liquid in jar till
carrots and pickles are covered.  Let sit for at least 1 hour, will
store up to a week in fridge.

AMAZING!

Abby Lutz & Shane Walsh

Switching gears from the fast-paced hullabaloo to the bucolic countryside, comes our new foodie team, Abby Lutz & Shane Walsh.   A clothing designer and photographer respectively, this couple traded in their edgy Brooklyn address for a bit of paradise on a farm in rural Vermont.  With a slower paced life now (though they still both work and turn out insanely gifted work), Abby and Shane have found themselves lingering in the garden and creating in the kitchen.  The result?  Mouth-watering, inventive concoctions crafted from the very food they grow.  Whatever is ready to be picked is what goes on the plate…  the very reason why they are The Accidental Gourmands.

We’re completely split down the middle here at Green With Glamour on the oh-so-controversial topic – is the upcoming trend of over-the-knee boots for Fall a good thing?   On one hand, they’re sexy, warm and smack of power… on the other hand, they may be a bit too “sexy”, they’re hard to wear if you don’t have pin-thin legs and limiting as far as skirt/dress hem length goes.  It’s a real conundrum!   That being said, here are our top 3 picks:

Ariel by Cri de Coeur

Babel by Wanted

Zeda by Madden Girl

So… What’s your take?  Over-the-knees numbers… Yea or Nea?

Ingredients:

• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup almonds (other nuts, such as pine nuts or walnuts may be used as well)
• 5 cloves garlic
• 1/3 cup nutritional yeast
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth.  Seriously… that’s it.  And it was eyes-rolling-back-into-the-head good!!!

This weekend, The Watson Twins are throwing their annual Kentucky Derby Party.  I’m actually vehemently opposed to animal racing and always purposely arrive after the actual race.  Some may question my even attending an event that celebrates something I so strongly oppose… but the bottom line is, it’s a private, non-fundraising party thrown by my dear friends who grew up in Louisville, Kentucky.  They have no problem with the race – and I respect their choices… I mean, my Grandparents are Republicans, for the love of Pete – and I still adore them.

That being said… I’ll use just about any excuse to bake Vegan goodies and don a floor length dress.  For this particular function, I always prepare something Southern-y – in the spirit of the hostesses.  This time around, I’m going to bring corn muffins with buttery maple spread!

Prep time: 10 minutes | cooking time: 20-25 minutes | makes 12 muffins or 24 mini muffins (which I prefer for parties)

Ingredients

MUFFINS
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup corn or vegetable oil
3/4 cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla
1/4 teaspoon finely grated lemon zest

BUTTERY MAPLE SPREAD

1/2 cup Vegan margerine

1/4 cup maple syrup

Directions
Preheat oven to 400.

In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.

Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.

While baking, use electric or hand mixer to blend Buttery Maple spread.

What a perfect pop of color for Spring! Whether you wear them with your favorite summer frock or your most serious black turtleneck, these beautiful hoops will brighten any ensemble… and this week they’re ONLY $28 (from $43)!!!

Of 100% recycled silver ear wire with Amazonian Tagua rings. Hand-crafted in Michigan.

Available in teal, yellow, purple, green, mocha, dark orange, and black.

This WEEKLY STEAL ends 4.28.10!

Spring has arrived and the sun is here to stay.  And though we at Green with Glamour don’t currently sell shoes, we’ve got you covered for the best, new designs to dress up your feet this season!

Vintage fabric Shoe Clips by B. Poetic, $26-$35

I love these Vintage fabric Shoe Clips because they are handmade from vintage silk and can spruce up any pair of shoes in a jiffy. Whether you are wearing a bold sundress or dressing up your favorite cropped jeans, these luxe-looking clips are fun, inexpensive and super chic!

TOMS Purple Tangier Vegan Slides, $54

I’ve always loved TOMS Shoes because with every pair you buy, the good people at TOMS will buy a new pair for a child in need. The Vegan styles are made from hemp, recycled plastic bottles, latex arch supports, and recycled EVA outsoles.  TOMS look great with khaki shorts and plain v-neck t-shirts. If you’re feeling really stylish, try a blonde straw fedora hat to accompany your relaxed look.

Olsen Haus “Journey” Gladiator Sandal in black, $190

Olsen Haus Pure Vegan Gladiator Sandals are a must have this season. I love these 100% faux leather sandals not only because they are cute but because Olsen Haus has a high standard of ethical social responsibility in animal rights, human rights, and the environment. Who says you can’t be stylish and cruelty-free?

Lana Golden Pleather Gladiator Sandals, $28

Metallic sandals are definitely “in” this season… and Lana’s Golden Gladiators have really struck my fancy because they’re comfortable, ultra soft, stylish (of course) and what a bargain!

Paris Evergreen Pumps from Olsen Haus, $200

I am totally obsessed with Olsen Haus’ Paris Evergreen Pumps. Try wearing these heels with a cute pair of dark wash leggings, an off white organic lace tunic, and accessorize with gold jewelry. Not to mention, these pumps are great for the workplace since they have a 2.75 inch heel!

You read right… BLACK BEAN BROWNIES!  Apparently, these have been on the scene for years… but this is the 1st I’ve heard of them.   I fused a couple different recipes that i found online and here we are.  I must say – they are pretty darn amazing!  Low in fat, high in protein and chewy chocolate-y goodness.

Ingredients:

1 1/2 cups whole wheat flour
1 tsp salt
1 tsp baking powder
2 1/4 cups raw sugar (or 1 1/2 cups agave nectar)
1 1/4 cup cocoa
4 tsp instant coffee powder
1 1/2 cups chopped nuts of your choice – if that’s your thing

1 15 oz can black beans, rinsed and filled with new water
1 tsp vanilla
1 cup of water

Preheat the oven to 350 degrees.

In a large bowl, mix together all the dry ingredients.

Drain a can of black beans and rinse thoroughly until the water runs clear.  Return the black beans back to the can and fill with water.  Puree the beans and water.  Add the puree to the dry mix along with the vanilla and extra cup of water (if you opt for agave, skip the extra water).  Stir to combine.

Pour the batter into a greased 9×13 pan.  Bake for 25-30 minutes, rotating the pan around halfway through.***  When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.  My batch was finished at 28 minutes.  It’s important not to over bake in the oven because they will keep baking once you take them out.

Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.

***I used mini cupcake pans to make those super cute “brownie bites”.  If you go this route, bake at 350 degrees for 20-22 mins.  Makes Let cool before removing from the pan.

About a month ago I was introduced to Marie Veronique Organics and I’ve been using their four step facial regiment ever since. The first word that comes to me when trying to describe this natural skin care line is simply – lovely. The products look lovely, smell lovely and make my skin look and feel, you got it, lovely.

First of all, they come in charming brown glass bottles that make you feel like you had an age-defying potion especially mixed up at an old-timey apothecary. And they are oh-so attractive in the medicine chest (if you’re the type of person who likes the inside of their cabinets to look good – which I am.)

Cleanse – I have been using the ‘Gentle Cleanser.” It smells fresh and leaves your skin feeling soft and not at all dry. It has a base of green and white teas and is infused with spirulina, so it’s a nice shade of green. I do recommend using an eye make up remover if you don’t already.

Hydrate – The “Anti-Aging Mist” smells so nice that I always have to force myself to stop spritzing the intoxicating concoction of tea, flower extracts and essential oils on my face.

Replenish – I wasn’t sure how I would feel about using an oil instead of my typical cream based moisturizer, but the “Anti-Aging Oil +” is just spectacular. This is not just any old oil, it is a complicated mixture of many natural oils that combine for maximum moisturize-ation, without grease-ification. And it’s completely free of any toxins, just as all MVO products are.

Protect – The sunscreen doubles as a tinted moisturizer. The “Moisturizing Face Screen +” is SPF 30 and the light scent doesn’t cling to your skin like some SPF moisturizers. I used the medium tint, which I would typically think would be too dark for me, but this blended beautifully with my skin tone and did a great job of evening out my pink spots.

I would highly recommend checking out these and other MVO products, for healthy and naturally lovely skin.

I believe I’ve mentioned my feelings on fragrance on this blog before – I like hate it in my cosmetics, unless it’s very subtle and dissipates quickly. I do, however, enjoy the occasional spritz of perfect perfume, but it has to be light and never synthetic. I prefer Earthy scents over flowery or fruity, but nothing too reminiscent of a Grateful Dead show.

I have been loving the “Lotus Bamboo” scent from Acorelle. After all, who does fragrance better than the French? All of Acorelle’s scents have an impressive 90% organic ingredients. They are made out of flower water, essential oils and natural extracts.

Even the perfumes with more of a food-centric note, which I typically don’t care for, such as the “Wheat Almond”

or “Citrus Verbena” went on light and blended nicely with my natural scent. I wasn’t reminded of baking in the slightest.

The best thing about this line of natural perfume is its subtly. There is no chance of overpowering your carpool mates or leaving your smell on anyone you might happen to hug, like a dog marking its territory.

Let whatever fragrance you pick compliment your style, enhance your essence. It should not be the only impression you leave behind.

Get your preferred Acorelle scent HERE!

These are so delicious, easy and almost cake-y… you’ll be amazed.  One cookie alone or with a scoop of soy ice cream or yogurt and you’ll feel stuffed with dessert-y goodness!  I’ve adapted from my vegan chef idol, Isa Chandra Moskowitz.

Ingredients:

2 cups all-purpose flour

1 1/3 cups rolled oats

1 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 2/3 cups sugar

2/3 cup canola oil

2 tbsp molasses

1 cup canned pumpkin (not pumpkin pie mix)

1 tsp vanilla

1 tbsp flax seed (it’s recommended that they’re ground, but I’m lazy and leave them whole)

1/2 raisins

Preheat oven to 350 degrees.  Lightly grease two cookie sheets.

Mix together the flour, oats, baking soda, salt & spices.

In a separate bowl, mix together the sugar, oil, molasses, pumpkin, vanilla and flax seeds – until very well combined.  Add the dry ingredients to the wet, folding to combine.  Fold in raisins.

Drop by tablespoons onto the prepared cookie sheets.  They don’t spread very much so they can be placed about an inch apart.  Flatten a bit with a fork.  Bake 16 minutes.

Remove from oven, cool on the cookie sheets for 2 minutes, then transfer to a cooling rack.  These taste best when they’ve had time to cool & set… and even better the next day!

The weather here in LA is getting better, but I’m still finding myself wanting warm and hearty soups.   Minestrone often gets overlooked for it’s simplicity… but this yummy recipe is definitely worth the (fairly short amount of) time!

Ingredients

1 large onion, chopped

3 tbsp olive oil

2 celery ribs, chopped

2 medium carrots, chopped

1 medium zucchini, chopped

1 cup of fresh spinach, chopped

6 cloves garlic, minced

3.5 cups of water

2 cans (14.5 oz each) diced tomatoes, undrained

1 can kidney beans

1 can (15 oz) tomato puree

1 can (8 oz) tomato sauce

3 tbsp dried parsley flakes

2 tsp dried basil

2 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/2 cup small pasta shells or elbows

In a large pot, saute onions in olive oil for 2 minutes.  Add the celery, carrots, zucchini and garlic – saute 3 minutes longer.  Stir iin the water, tomatoes, beans, tomato puree, tomato sauce and seasonings.  Bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Stir in pasta and spinach and cook for 12-15 minutes longer – until pasta is tender.

Bon Appetit!

Ok… I just made this and Mon Dieu!  It was a last minute, use-what’s-in-the-frig situation and it was in fact A-MA-ZING!

Yum.

Ingredients:

1 store-bought, ready-to-bake pizza dough

Barbecue sauce

Sliced red onions

Basil (preferably fresh, but dried will do)

Vegan “meatballs” (or faux chicken pieces)

Vegan mozzarella or “Italian” cheese (I used Daiya)

While sauteing  meatballs in a bit of oil (until they’ve crisped up), pre-heat oven to 375 degrees and let dough rise.  Sprinkle pizza pan or baking sheet with a bit of semolina and stretch out the dough.  Coat the dough with the barbecue sauce and top with the onions, meatballs, salt & pepper… and I drizzled just a touch of jalapeno olive oil over the pie and then added the cheese.  Bake for about 15 minutes.  Upon taking pizza out of the oven, add the basil.  Insanely dee-lish!

We want to kick off 2010, Green With Glamour’s year of giveaways, with a serious bang!  So, hello adorable, hemp and vegan-chic bags from Eco Tools… designed by none other than accomplished actress, animal rights activist and all-around-darling, Alicia Silverstone.

After Living GWG’s very own beauty editor, Sara Jones-Rust, gave the bags her seal of approval… we thought to ourselves, “you know who would really enjoy these gorgeous bags?  Our readers, clients, colleagues, um… everyone!”  And here we are.

What exactly we’re giving away:

1 Eco Tools “Overnight” bag along with a matching “Cosmetic” bag – both designed by Alicia Silverstone, given as a set.  The Overnight (11″ x 9″ x 3.3″) is perfect for traveling.  It’s roomy and chic while it’s multiple inside compartments make it easy to stay organized at the same time.  The Cosmetic bag (8.5″ x 5″ x 2.5″) is the go to bag for your everyday makeup needs.  Throw it in your handbag, on your vanity, in your car… and you’ll always have your beauty necessities at the ready!

The Overnight Bag

The Cosmetic Bag

Both bags are made of a gorgeous hemp print (non-toxic inks), lined with recycled plastic and finished with a “tree free” hang tag featuring the lovely Alicia.

How (easy is it) to win? Leave a comment on this post and you’re automatically entered.  Winner will be chosen at random and notified in the 1st week of next month.  GWG provides all shipping and handling costs. YAY!

We’re currently on a bit of an Alicia Silverstone kick over here at Green With Glamour.  She has a brilliant new book, she’s given us self-designed beauty bags to give away (check back tomorrow for details) and she keeps a kickass blog called The Kind Life… so, what’s not to love?!  This recipe is from said blog – it’s hearty and delicious, but not in that post-holidays-can’t-overstuff way!

photo from The Kind Life

INGREDIENTS
1 large head radicchio
Olive oil
Fine sea salt and freshly ground black pepper, to taste
White truffle oil, to taste
1 fresh pizza crust (preferably a healthy, whole grain one)

STEPS
Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible).
Dress with olive oil, salt, pepper, and a few dashes of white truffle oil to taste.
Preheat the oven to 415 degrees Farenheight.
Toast the pizza crust in the oven for 7 minutes, or until it is heated through and slightly golden, but not crunchy.
Scatter the dressed radicchio over the pizza crust and return to the oven for another 3-5 minutes, until the radicchio is warm and just starting to wilt.
Serve immediately.

Caramel Corn reminds me of my Grandfather… he’s got an incredible sweet tooth – and along with homemade fudge, Peanut M&Ms, Werther’s Originals and Brach’s Butterscotch Kisses, he always seems to have it on hand.  Since becoming Vegan, I haven’t crossed paths with many suitable Carmel Corns, so when I saw this recipe on Girlie Girl Army (via Eden Organic Foods) – my own sweet tooth swelled!

My Grandfather

Ingredients

Directions

Heat oil in a large pot and pop corn according to package directions. Place popped corn in a large bowl. Preheat oven to 350°. Combine the barley malt, maple syrup, peanut butter and miso in a small sauce pan. Bring to a boil over a high flame, stirring frequently. Reduce the flame to medium-low, stirring constantly for 5 to 7 minutes. Pour over the popcorn and mix thoroughly. Place the mixture on an cookie sheet (do not oil) and spread out evenly. Bake for 3 to 5 minutes. Immediately remove the caramel corn with a spatula to prevent sticking to the sheet.

Yields: approximately 16 cups

Note: For those with allergies to peanuts, substitute almond or cashew butter; or omit.

Serves 8 | Prep Time 0:10 | Cook Time 0:15

I love to bake – ask anyone.  I’ll use any excuse to bake and bring my sweet treats to any function, so for Thanksgiving I  knew I wanted to bring a baked item for the group.  I don’t have the patience to make a pie and cookies seemed “vin ordinaire”, so…enter Sweet Potato cake!  It was the 1st time I attempted this recipe (adapted from VegNews) and it could not have worked out better.  It was hearty and moist, sweet and a bit spicy – not to mention, it looked like a knockout!

For The Cake Batter:

• 3 cups whole-wheat pastry flour
• 1-1/4 cups unbleached cane sugar
• 1 tablespoon baking soda
• 2 teaspoons cinnamon
• 1-1/2 teaspoons ground ginger
• 3/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon sea salt
• 1 (15-ounce) can sweet potato purée (Or make your own from canned sweet potatoes pieces.  I did.)
• 1 cup water
• 1/4 cup safflower oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla

For The Vanilla Buttercream Frosting:

• 2/3 cup margarine
• 4 cups powdered sugar
• 1/4 cup almond milk
• 2 teaspoons vanilla
• 1/2 cup chopped pecans, toasted and divided

What You Do:

1. Preheat oven to 350 degrees. Lightly grease two 8-inch cake pans (I used a round spring form for both layers). For the batter, in a large bowl whisk together pastry flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet potato purée, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.
2. Evenly divide cake batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 15 minutes in pans. Transfer to a wire rack, let cool 10 minutes, remove from cake pans, and allow to cool completely before frosting.
3. For the frosting, in a large bowl beat margarine with an electric mixer for 30 seconds. With beaters going, slowly add powdered sugar, almond milk, and vanilla, and beat for 2 to 3 minutes or until light and fluffy. Scrape down the sides of the bowl and beat an additional 30 seconds.
4. To assemble cake, place one cake layer on serving platter. Spread the frosting evenly on first layer. Place remaining cake layer on top. Frost the sides and top of the layer cake with frosting, as desired, and then sprinkle the pecans over the top.

Seriously delicious… people are still talking about it.

Looking for a holiday recipe in a pinch… we found it (via GirlieGirl Army via Veg News):

RECIPE: Chocolate Almond Brittle

When you’re not stressing about dealing with the family for Thanksgiving, whip up a batch of this decadent brittle from cookbook author and overall veggie goddess, Colleen Patrick-Goudreau. Easy, delicious, and way more fun to give out to during the holidays than fruitcake!

Serves 10

What You Need:

1/2 cup non-hydrogenated margarine, room temperature
1/2 cup semi-sweet chocolate chips
4 ounces vegan graham crackers (about 6 rectangles)
1-1/4 cups almonds, toasted and chopped

What You Do:

1. Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the margarine and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).

2. Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers and chopped nuts.

3. Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.

Looking for a holiday recipe in a pinch… we found it (via GirlieGirl Army via Veg News):

RECIPE: Chocolate Almond Brittle

When you’re not stressing about dealing with the family for Thanksgiving, whip up a batch of this decadent brittle from cookbook author and overall veggie goddess, Colleen Patrick-Goudreau. Easy, delicious, and way more fun to give out to during the holidays than fruitcake!

Serves 10

What You Need:

1/2 cup non-hydrogenated margarine, room temperature
1/2 cup semi-sweet chocolate chips
4 ounces vegan graham crackers (about 6 rectangles)
1-1/4 cups almonds, toasted and chopped

What You Do:

1. Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the margarine and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).

2. Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers and chopped nuts.

3. Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.

The lovely & talented actress, animal rights advocate and eco-chic style arbiter Ginnifer Goodwin is one of those tough cases we encounter a lot with our “Do-Gooder” pieces… it’s hard to narrow down a specific week to feature her because she always seems to be doing good.

Whether she’s raising awareness to stop the atrocities of puppy mills with the Humane Society or heading up the Adopt-A-Turkey Program with Farm Sanctuary – or promoting Veganism via W Magazine… Ms. Goodwin is our kind of celeb – chic, thoughtful, talented and socially responsible!

However, this week we had to feature the Big Love actress because we spied her at Environmental Media Association Awards in Los Angeles wearing an edgy & elegant dress made of old hospital scrubs!  Did you see???

Created by students of the Academy of Art University, the re-used fabric had been treated, dyed and pleated into this gorgeous, “green” number.  Brilliant “sustainable” design meets beautiful, eco-minded actress… love, Love, LOVE!

The lovely & talented actress, animal rights advocate and eco-chic style arbiter Ginnifer Goodwin is one of those tough cases we encounter a lot with our “Do-Gooder” pieces… it’s hard to narrow down a specific week to feature her because she always seems to be doing good.

Whether she’s raising awareness to stop the atrocities of puppy mills with the Humane Society or heading up the Adopt-A-Turkey Program with Farm Sanctuary – or promoting Veganism via W Magazine… Ms. Goodwin is our kind of celeb – chic, thoughtful, talented and socially responsible!

However, this week we had to feature the Big Love actress because we spied her at Environmental Media Association Awards in Los Angeles wearing an edgy & elegant dress made of old hospital scrubs!  Did you see???

Created by students of the Academy of Art University, the re-used fabric had been treated, dyed and pleated into this gorgeous, “green” number.  Brilliant “sustainable” design meets beautiful, eco-minded actress… love, Love, LOVE!