Vegetable and Herb Stems: Food or Compost?

Most recipes call for the heads, leaves or flowers of a plant, like broccoli, kale, and herbs such as parsley. But what about the rest of them - the stems/stalks? Don't you feel a little guilty tossing such a big part of your food into the compost? Have you ever wondered if they're edible? Have you ever tried a bite and felt discouraged by the bitter taste or tough texture? If so, I've got an article for you! Check out my latest piece on Organic Authority, entitled: "Vegetable and Herb Stems: To Eat or Not to Eat", and learn about all great ways to eat them!

Eco-Vegan Daily Download: New Frozen Vegan Food, Eco Marketplace, and The Coconut Shortage

Highlighted Greenwala Article

A Cruel Delicacy: Eating Animals While They're Still Alive

Business Opportunity

Greenwala is launching an eco marketplace on which they're looking for companies to sell their products and services. It's free to have your own store, and there's just a minimal commission percentage taken out of each sale. Since I'm one of the editors for the site, you can contact me if you're interested in more details and I'll put you in touch with the right people.

Vegan Food News

If you're not in New York City you can now enjoy Candle 79 & Candle Cafe's foods by visiting a Whole Foods near you! The famous vegan restaurants now offer 4 of their delicious meals in frozen form for just $5.99! The mouthwatering options are: Seitan Piccata with Lemon Caper Sauce, Ginger Miso Stir-Fry, and Mac & Vegan Cheese (made with Daiya of course). If you prefer to have freshly made food, check out Candle 79's new cookbook, which is available by pre-order (looks amazing!)

There's a new pizza spot in town and it's called Stella Rossa Pizza Bar. Located in Santa Monica, their food is created by a hip, young chef who's happy to cater to vegans and gets his ingredients from the farmers market. Though I haven't tried it myself yet, I've been told that the pizza dough is vegan, so they’re able to make a variety of vegan pizzas. Each of the salads can be made vegan, and the vegetable anti pasta can be made vegan too.

Events

Dallas, TX - October 23rd: Texas State Veggie Fair. Vegan events with speakers, cooking demos, and more!

Worth a Read

Can't find your favorite flavor of Coconut Bliss? It's probably because there's a coconut shortage! I'm bummed that the new Maca flavor is so hard to find. : (

Cool Eco Stuff

Children's book swap through ThreadUp

The Happy Herbivore: a healthy, easy, informative vegan cookbook

The following video really speaks for itself, but in case you don't have time to watch it I'll just say that I'm really impressed with The Happy Herbivore by my pal Lindsay Nixon.

• It's beautiful - lots of full page photos of delicious looking food. 
• It's informative - great "how to" sections and tips on vegan cooking
• There's something for everyone - whether you're looking for something fat-free, low in fat, gluten-free, soy-free, for kids, quick, or for someone unsure if vegan food tastes any good, you'll find a dish to make in this book.

I encourage you to get the ebook version if you have an iPhone, iPad, or Kindle, but you can pick up a copy of the pretty printed book on Amazon or bookstores like Barnes & Noble for around $11.

DIY Kitchen Staples: Beans, Beans, They’re Good For You!

When you hear the word "beans" you might be reminded of that embarrassing jingle the boys in junior high used to sing. Though, you have to agree, beans are pretty magical - they're delicious and fill you up, and to top it all off they’re a great source of protein. There might be a stack of canned beans in your kitchen cabinet, but beware: these cans often contain a toxic chemical called BPA; there goes your appetite. Here’s a solution: ditch the can and go for fresh, dried beans! Doing it yourself is safer, and have a better flavor when cooked fresh.

Read the rest of my article at Organic Authority.

Spork Foods West Hollywood Grand Opening Party

Last night the talented Spork sisters, Jenny & Heather Goldberg, had a wonderful party to celebrate the opening of their new West Hollywood venue. The event was hosted by Rory Freedman, co-author of the best-selling book Skinny Bitch.

Eating healthy isn't easy (at first)

Ever since I became a vegetarian 7 years ago I have been working on eating healthier.

• At first I was eating everything except meat (including dairy)
• Then I became a vegan 6 months later, so I gave up dairy, etc.
• When I moved to L.A. I learned about raw foods, and gave that a try, but I couldn't keep it up permanently
• It's pretty common knowledge that salt should be used sparingly
• Various people suggested I avoid processed foods, so I try to make my own meals or eat at restaurants with fresh food.
• I met a guy who was macrobiotic and didn't really get the concept until I started eating at Seed and became friends with macro chef Christy Morgan.
• After reading the book Sugar Blues I tried to eat less sugar, but haven't been very successful
• Several people have said that soy is bad in excess, so I try to avoid that as much as possible
• Movies like Food Inc. inspired me to avoid corn too
• Recently I discovered that eating too much garlic and onion isn't the greatest because they are meant to be used for medicinal purposes when we're sick, so over consumption weakens their effect when we need them
• The movie Forks Over Knives implied that oil was bad for you, and then T. Colin Campbell said it himself at his talk.
• There's a great new blog by a women who's avoiding products connected to Monsanto/GMOs

I could probably go on, but the point is that there are so many things to avoid, I often feel stumped when it comes to eating. So what do you eat when you shouldn't eat:

• animal products (including honey)
• salt
• processed foods
• sugar
• soy
• corn
• garlic
• onion
• oil
• GMOs
• perhaps even cooked foods?!?

Because of all this information I find myself doing circles around the grocery store, afraid to pick up anything! Then I stand in the produce section, motionless, with no clue what to make with any of the options. I often leave with only a few products (some of which have ingredients from the "bad list") and wonder why I never have anything to eat in my home! This can seriously drive you crazy. But, as you know if you read my site, I eat a lot of foods that are on the "bad list"...

The lessons I've learned:

• set aside time to plan recipes/read cookbooks before grocery shopping
• food can still taste good without the "bad ingredients"
• it's not the end of the world if I divulge in a bad of potato chips or a "bad" meal at a restaurant every once in a while

I think it is this very reason that so many people are intimidated by healthy eating - it is a major commitment. The good news is, once you get the hang of it it's much easier, and completely worth it. Eating healthy has major benefits, and the foods on the "bad list" are there for a reason - they've been linked to health problems. So take the time to educate yourself and take baby steps, but don't be afraid.

For example, tonight I looked in my fridge and all I had was bok choy. I decided to try it without oil, salt, or garlic. After rinsing it off I tossed it in the wok and fried it with a bit of water. I was quite surprised by the taste - not too bad! In fact, bok choy has a pretty great flavor alone, and I didn't miss the additives. The best part is, I had no guilt! : )

Ironically I saw this episode of The Simpsons after writing this - pretty spot on.

What are your thoughts on this? Is this extreme, or do you strive to do the same? What are your favorite recipes and cookbooks that don't have ingredients from "the bad list"?

Here are some responses from Twitter & Facebook:

• Maryl Celiz: Salt is great for the body - ONLY WHEN IT'S HIMALAYAN/CELTIC SEA SALT. The rest is poison. Soy and corn are only "bad" because they're our top GMO crops in the USA. Solution: Always buy them organic. Processed sugar is bad and too much of it at all is not great. But fruit, maple sugar and agave can sweeten ur day just fine. Garlic/onions are the main flavor-givers in many cuisines, no such thing as over-consumption. Use them, they keep u healthy!! Oil in its natural state (not heated) is not only great for u, its necessary for brain and other functions. Algaes are essential to good plant-based health. Grab some Nori and make some sushi!
• Gabrielle Smith: "Eating for maximum nutritional value and completeness, with no artificial ingredients, and little to no processing, i.e. fruits, veggies, whole grains, legumes, nuts. Whole foods. Plant foods. My best resource is years of reading, and knowing what I really "ought" to eat."

Please read the comment below too - they are excellent!

Pork MATCH Rosemary Citrus Tenderloin: video recipe

Another video recipe featuring MATCH meat! This is one of my favorites, since it's not something you'll usually find on restaurant menus. This recipe is also very simple and relatively quick.

Other video recipes using MATCH:

• The Conscious Cook - Paella w/ MATCH Sausage
• MATCH Meat vegan crab cakes

Re: The Kind Life - more cooking videos!

Yesterday Alicia Silverstone featured one of my video recipes on her site The Kind Life, which was really exciting! I've been reading through the comments and many people said that they were inspired to cook - what more could I ask for?! Thus, I am inspired to make some more cooking videos. I have several left to edit from the holidays, featuring The Conscious Cook and Match Meats. I'm also about to experiment with Viana vegan meat alternatives. Stay tuned for those!

In the meantime, if you're looking for more cooking videos, here are some to check out:

• The Kind Diet - Artichoke Dip
• The Kind Diet - Chocolate Peanut Butter Cups
• Match Meat vegan crab cakes
• Basu's Homestyle Indian Cuisine
• The Conscious Cook - Paella w/ Match Meat Sausage

Wow, that's it?! I guess I literally need to get cooking! Thanks for inspiring me too! : )

The Conscious Cook - Paella w/ Match Meat Sausage: video recipe

If you read my first post on The Conscious Cook you already know how much I love that book, and that was written before I even tried any recipes! I made a few meals over the holidays and here is one of them. Tal's recipes are very gourmet, and thus a little intimating. Therefore, take your time and do it right, because you will be thankful that you did. This meal was fantastic, and I hope this video inspires you to try it.

I used Match Italian Sausage in this recipe - so good! Make sure you try it ASAP!

The Kind Diet - Tuna Salad Sandwich: video recipe

You can buy The Kind Diet here, in fact Alicia featured this video on her site!

More video recipes from The Kind Diet:

• Artichoke Dip
• Chocolate Peanut Butter Cups

Match Meat vegan crab cakes: recipe

Match Meat Crab is quite authentic in appearance and texture. On their own, Match Meats tend to have little flavor, but when you use them in a recipe like below they really come to life. My pescetarian family was impressed - if only Match Meats had all varieties of "fish"....

You can find the Match Meat vegan crab cakes recipe here.

Holiday giveaway: copy of The Conscious Cook

Winner: Kwikfile (Carl)

After reviewing The Conscious Cook I am thrilled to be giving away a copy of the book!

The Conscious Cook: review

To be honest, when I saw The Conscious Cook my first thought was, "oh, another vegan cookbook", and I wasn't that interested in reading it. No offense to Tal Ronnen, but there are a lot of vegan cookbooks out there (several of which are in my kitchen). However, when I opened the book my mind instantly changed. I was drawn in by the the bright colors, fun layout, and beautiful photos. Suddenly I wanted to sit down and read this cookbook!

What sets The Conscious Cook apart from other cookbooks is the formatting - it looks like so much fun! Important text is in large font so it jumps off the page, allowing you to read key phrases with a brief scan. Recipes are broken down into columns and lists, so they don't overwhelm the eye. The photos are spectacular - each piece of food is perfectly lit against a white background, making it seem like it's floating off the page. There is just the right amount of information about veganism, broken down into brief interviews, guest chefs (featuring Dave from Madeleine Bistro!) and sections like "Why Vegan?" and "Busting the Top Five Vegan Myths". There's even a pictorial display of vegan proteins (does that come in wallet size too?).

Though I have yet to read most of the text and try out the recipes, I believe this could be the best vegan cookbook I've ever seen. Never has a book made me want to cook so badly! Put The Conscious Cook on your holiday gift list - to give or receive (and check out other gift ideas here).

Stay tuned for my videos on the recipes I make, but in the mean time check out Tal's videos on his site.

Holiday giveaway: cooking classes with Melissa Costello

It's almost Thanksgiving, and the rest of the holidays are right around the corner, which means lots of food. But what are you going to make? Let Melissa Costello give you some ideas!

I'm giving away a free cooking class with Melissa, who is a chef and certified wellness coach. Her flavorful & nutritious vegetarian meals will leave you energetic, happy, satisfied and satiated. You will save time & money, lose weight naturally, be healthier than ever before and have a refrigerator full of tasty & nourishing food!

This giveaway is just in time for a class she's teaching tomorrow, November 19th.

Learn how to make healthy & delicious gluten free, refined sugar free & dairy free desserts for the holidays! You can eat these desserts guilt free and not worry about packing on the holiday paunch. Time: 7-9pm Location: Santa Monica

(If you can't make the class tomorrow, you can choose to take another class in the future.)

How to enter:

• You must live in Los Angeles to take the class
• Comment below and tell me how you would benefit from cooking classes and why Melissa's appeal to you.
• For extra credit, find my Tweet (@ecovegangal) about this contest and RT it, and note that you did in your comment. Follow @karmachow
• For even more credit, tell me how Melissa & Karma Chow are making the world a better place.
• ** Be sure to include your email address (and Twitter name if you have one) when you make the comment (otherwise I can't contact you) **

Holiday giveaway: cooking classes with Viva la Greens

Cooking your own meals is a great way to save money and eat healthy, but many of us don't know where to start. Whether you're new to cooking or a seasoned chef who needs some new ideas, Christy Morgan of Viva la Greens can help!

This week's winner will get a free class with Christy, and she's also offering "buy one bring a friend free" to the first 5 people who pay on the website and mention Eco-Vegan Gal.

How to enter:

• You must live in or near Los Angeles (or willing to travel) to attend the class. (there will be other contests for people outside L.A.)
• Comment below and let me know how you could benefits from cooking classes.
• For extra credit, find my Tweet (@ecovegangal) about this contest and RT it, and note that you did in your comment.
• For even more credit, tell me how Christy Morgan is making the world a better place.
• ** Be sure to include your email address (and Twitter name if you have one) when you make the comment (otherwise I can't contact you) **

If you want to do the "buy one bring a friend free" special, email Christy with your full name and friend's name, and mention Eco-Vegan Gal.

Gardein's frozen meals

Gardein's new frozen Buffalo Wings and Chick'n and Good Stuff (with Daiya cheese!). Now available at Ralph's in Los Angeles.

Daiya vegan cheese review!

Daiya cheese is INCREDIBLE! Check out the video to witness my first taste, and to see my Quesadilla recipe.

**UPDATE: Whole Foods mislabeled the containers. The white cheese is Italian and the yellow cheese is Cheddar. So it wasn't my imagination that they taste different!

You can find Daiya in Los Angeles at Whole Foods in El Segundo and Locali (Hollywood). You can also order it on your pizza at Purgatory Pizza (Downtown) and Cruzer Pizza (Loz Feliz).

Please comment if you've found it anywhere else!

If you're outside of L.A. and you can't find Daiya, you can order it on Pangea.

You can contact Daiya and ask them to let you know when it's available in your area, but I also suggest that you bug your local natural grocery store for it!

Vegan goat cheese

While eating Sheese Gouda Style vegan cheese, I wondered if vegan goat cheese exists. I Googled it and while it doesn't look like it is sold, there are a few recipes out there. This one from Post Punk Kitchen sounds good and I plan to try it. 

• 3/4 cup strained soy yogurt (requires about 1 1/2 cups soy yogurt before straining. Instructions follow.)
  
• 1 tsp Chinese white (not red!!!!!) preserved tofu. You should find a jar without chilis or other spices, which isn't hard at most Asian markets. It should ideally contain only tofu, seseme oil, salt, wine, any other neutral flavors that might be in it, and probably MSG because they all have it 
  
• 1/2 tsp salt
  
• 2 tbsp Vegenaise
  
• 1 tbsp chopped fresh herbs and dried herbs. I used 5 or 6 basil leaves, 2 tsp or so fresh rosemary, 1/2 tsp each dried thyme, oregano, and parsley. The more fresh the more better. Go crazy with the herbs.
  
• 1 SMALL clove pressed garlic. Only one. You don't want to go crazy with the garlic. A small amount adds savoriness, but you don't want to taste the garlic for itself. 
  
• 1/2 tsp fresh black pepper

1. To strain the yogurt, take 1 1/2 to 2 cups (or an entire tub, and have leftovers) of plain, unsweetened soy yogurt. I used Wildwood for this. Line a sieve with an unbleached paper towel or a piece of cloth, prop it up over a bowl, and pour the yogurt into the lined sieve. Cover with plastic wrap to keep it from getting funky tasting in the fridge. Let the liquid strain out for 24-48 hours, refrigerated. After it strains you'll have a paste with about the consistency of thinnish cream cheese. 
2. When the yogurt is strained, combine it with all the other ingredients in a bowl, blend well. 

Page-A-Day: January 8 - 27

Wow. I have a lot of catching up to do! I'm only going to highlight the Page-A-Day tips that people are less likely to have heard - the others are pretty common tips.

January 8 - use concentrated forms of products you use everyday (laundry detergent, juice, etc.). Buy dry goods in bulk (flour, sugar, pasta, spices). (I'm not a huge fan of concentrated foods, but I definitely agree with buying in bulk - Whole Foods is great for this)

January 10 - If you have a diesel car, convert it to run on biodiesel. And use your car as little as possible. Check out: www.zipcar.com; www.greasecar.com

January 12 - Buy recycled office products. Check out: www.thegreenoffice.com, www.recycledofficeproducts.com, www.waldecks.com, www.officedepot.com/recycle.

January 14 - Leave a bucket in the shower to fill up with "gray water"  when you're waiting for the water to heat up - you can feet plants with the water.

January 15 - Eat local. Check out: www.eatwellguide.org, www.localharvest.org

January 16 - It takes an estimates 1.5 million barrels of oil to make plastic water bottles for Americans, and 77% of those are not recycled. Buy a Sigg bottle (or Klean Kanteen).

January 17 - Check out Rachel Carson, who is credited with  launching the global environmental movement.

January 19 - Make your own lunch and bring it to work (in non-plastic containers). And buy a set of portable utensils (such as To-Go Ware)

January 23 - Donate to a environmental charity, or join a environmental group such as Sierra Club or Audubon Society

January 26 - If you see the company cleaning staff mixing recycling with trash, contact your supervisor or human resources and try to prevent it from happening in the future. 

January 27 - "Man had always assumed that he was more intelligent than dolphins because he had achieved so much - the wheel, New York, wars and so on - whilst all the dolphins had ever done was muck about in the water having a good time. But conversely, the dolphins had always believed that they were far more intelligent than man - for precisely the same reasons." ~ Douglas Adams, The Hitch-Hiker’s Guide to the Galaxy

Eco items at Bed Bath & Beyond

I'm impressed with the amount of green items Bed Bath & Beyond carries. For instance, they have a ton of bamboo products; and they carry brands like Method and Seventh Generation.

Check out EcoGen, a line of bath products. A leather boot in a landfill will last 40 to 50 years, a soda pop can up to 500 years, a plastic jug 1 million years, and a discarded Styrofoam cup or glass bottle possibly forever. In contrast EcoGenTM, will biodegrade in six to nine months when composted.

Cuisinart has a line called Greenware: It features the exclusive Cuisinart Ceramica™ nonstick technology that is completely free of PTFE and PFOA, plus a ceramic-based instead of petroleum-based coating (to help conserve existing oil supplies) that's applied at a temperature one half that of conventional nonsticks. The cookware’s aluminum construction provides superior heat conductivity, requiring less energy to achieve desired cooking temperatures, and the riveted stainless handles stay cool on the stovetop and are made from 70% recycled stainless steel. The environmentally friendly packaging is made from recycled materials and is printed with soy ink.