Vegan Diet Guy

The first time an Indian friend prepared masala chai (tea) for me, it was one of the most heavenly things. I had his recipe affixed to my refrigerator for years, but somehow stopped making it after giving up dairy products. Making a vegan tea masala is so simple, it’s silly, but that was before I realized anything is possible without animal ingredients.

Hot chai tea masala is great  in the winter, due to the warming effect of fresh ginger. Iced chai tea masala makes a super satisfying drink in the summer, too.

Ingredients (2 servings)

2 TB black tea (I use Brooke Bond Red Label orange pekoe, but Assam is also good)

1 cup soy milk (or other non-dairy) milk – unsweetened/unflavored

1 cup water

2 TB fresh ginger (grated)

1-2 cardamon pods (slightly crushed)

Tea masala spice mixture (powdered ginger, black pepper, bay leaf, green cardamon, cloves, cinnamon, pepper, and nutmeg), to taste

Method:

Place tea into a small sauce pan and add soy milk, water, ginger, and cardamon pods

Bring to a boil over medium-high heat. Don’t let your eyes off the pot, because it boils over in an instant!

Reduce heat immediately, and simmer for another 5 minutes

Shake some tea masala spice into the bottom of a cup.

Pour the tea into cup through a strainer, stir, and enjoy!

If you’re used to drinking traditional tea masala (most Indian restaurants don’t offer a choice with soy milk), it may take some getting used to the taste of non-dairy tea masala, but enjoy knowing it has no cholesterol and is loaded with anti-oxidants. Use sugar sparingly (if necessary), in order to appreciate the taste of the masala spices.

Cooking with okara (soybean pulp) is fairly common among vegans attempting to make the most of the fiber rich bi-product of homemade soy milk. These versatile cookies served as breakfast, snack and energy bar on a recent visit to Hawaii. I found the recipe online, reduced the sweetener, and jazzed it up with spices from Veganomicon’s chewy oatmeal-raisin cookies.

Makes 20 large cookies

Ingredients:

1 cup okara

1/2 cup whole wheat flour

1-1/2 cups rolled oats (or quinoa flakes)

3/4 teaspoon baking soda

1teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/4 cup vegetable oil

1/4 cup maple syrup

1 teaspoon pure vanilla extract

1/4 cup vegan carob

1/2 cup pecan (or other) nuts, sunflower seeds, etc

1/2 cup raisins

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

(more…)

My mother used to buy halvah bars when I was young, believing it safe to keep the adult-tasting treats in the refrigerator–that was until I discovered just how delicious they were. After growing up and turning vegan, I rediscovered the wholesome snack.

Halvah of all varieties has been cherished all over the world for at least 3000 years, and is considered “food of the gods” by some accounts. The 2 main types are flour-based and nut-butter based. This sesame-based recipe is my favorite because it contains no animal products or sugar, instead using dates for sweetener. Note that many store bought halvah bars contain dairy products and eggs, so always check labels carefully.

I ground the sesame seeds into tahini without using any added oil, as per the original recipe. The food processor got very warm, and you may need to let it rest a while as you go. Unless you have a high-speed blender, you may prefer to purchase tahini instead of making it from scratch.

The recipe is quite flexible. You can adjust the number of dates you use depending on how sweet you like it (I used about 10 dates per 250g of sesame seeds), as well as stir in any kind of nuts and dried fruits you like. I added some tart dried cherries and vanilla syrup to a recent batch, and it came out tasting like a cherry pie!

While halvah is more nutritious than the typical candy bar, be aware it is far from low-calorie. According to the recipe’s author, it has 528 calories per 100g, and 70 percent of calories from fat. Portion control (and sharing) is advised, or you may devour the whole batch (1600 calories) before you know it.

Yet another reason to avoid added oils

Recently, in the course of looking for recipes using the natural sweetener and wonder food lucuma, I discovered one for butterscotch tahini bars containing tahini and coconut oil, a popular ingredient in raw vegan diets. (more…)

Recently, taunted by an aged jar of sauerkraut that I had bought intending to make “Potato and Mushroom Sauerkraut Pierogi” from Vegan Brunch–before I realized the Polish dumplings required 4 time-consuming steps–I decided to tackle something so easy anyone can make: a vegan reuben sandwich.

How simple? Besides its trademark sauerkraut, a vegan reuben requires rye or pumpernickel bread, stand-ins for the meat and Swiss cheese, and usually vegan thousand-island dressing (in deference to the original non-vegan reuben).

Fortunately, I came across a reuben recipe that suggested using mustard, instead of thousand-island dressing that had previously put me off. Another big attraction of Nava Atlas’s recipe : it’s baked, rather than fried, therefore no need for margarine or oil on the bread. Baking the sandwiches is also a time-saver (especially when feeding a crowd), and even the sauerkraut gets nice and crispy around the edges!

(more…)

Like the Italians who believe milk and sugar ruin the taste of espresso and that cappucinos are not for real men, Japanese purists must be shocked to see their prized matcha green tea being mixed in everything from lattes to ice cream to Oreo cookies, candy bars, and martinis, too!

Some of us may have even added sugar to Japanese green tea when we first tried it (what are those packets of sugar doing on the table, anyway?) However, since most people with an appreciation for Japanese culture and cuisine prefer their green tea straight, I was recently surprised to meet a Japanese-American who sweetens her green tea.

After serving a wonderful macrobiotic dinner, she offered us a “matcha latte”. Once I explained that I limit milk (non-dairy) to a single cafe latte at breakfast (for caloric purposes, not out of respect for Italian taboo), she insisted that we just give it a try. Mixed with sweetened vanilla soymilk and honey, the green tea bag and the tiny amount of matcha powder that accompanied it were overpowered by the sweetness of honey and added sugar in the flavored soymilk.

Ever since that day, I had been craving a matcha latte made with the rich taste of Kyoto (“Uji”) matcha and unsweetened soymilk. Once I got past the idea of pairing matcha with my breakfast oatmeal, I’ve been happily alternating matcha lattes with chai lattes and cafe lattes ever since. Try it for yourself, and let me know what you think!

(more…)

A certain bakery makes a lemon cake with a perfect balance of sweetness, tartness, and softness. This undeniable “wow” factor is attested by their repeat customers, many who purchase lemon cakes as gifts.

Their secret lemon cake recipe took untold hours of development and tweaking. As you would expect, it contains lots of fresh lemons. Unfortunately, the cake is also loaded with eggs and butter and copious amount of sugar.

Putting aside sugar for later, my primary mission was to demonstrate it is possible to make a heavenly lemon cake “cruelty-free” (without eggs or dairy products). I assumed a pioneering vegan baker must surely have done it already…

(more…)

Whoever said that making sourdough is like raising a child wasn’t kidding.

I’ve been eternally time-starved since discovering Bryanna’s recipe for sourdough starter, always looking for novel ways to use my growing treasure.

I confess that until making sourdough culture or “wild yeast” myself, I didn’t understand the difference between it and conventional baking yeast, other than the taste, which many people prefer. It turns out sourdough has all kinds of health benefits, too, including ease of digestion, greater nutrition, regulating blood sugar, and longer shelf-life.

(more…)

Here’s an idea for those who love matcha but don’t find hot drinks quite so inviting in the summer.

While there are countless non-dairy ice cream recipes, few are matcha-flavored, and on the healthy side, too. I found one that used soy milk as a base, but wanted to experiment with some raw cashews I had on hand. I was so pleased with the results I wanted to share them with anyone else craving a mid-summer matcha fix. (more…)

Although you wouldn’t know it from the dictionary, there are millions of things to cook on the barbeque besides meat, chicken, and fish.  And I don’t just mean fresh vegetables, although lovingly barbequed vegetables can be a gourmet meal unto themselves.

A gas grill may not have the same charm as charcoal or wood barbeques, but there’s still something magical about cooking and eating outdoors, especially at night under a starry sky. No complaints about easy clean up, afterward, too.

So, with a let up in the rainy season, and a fresh tank of gas in the grill, I decided it was time to grill my first pizza.

I just threw my pizza stones on the gas grill, and turned it to the highest heat for about a half-hour. While waiting, I rolled out the dough and cut up all the veggie toppings, sun-dried tomatoes, olives, capers, bell peppers, as well as grated cheddar and mozzarella-style Teese.

(more…)

I had been overbuying bananas on sale lately and realized there’s no way we were going to eat them all, unless I got busy baking.

Problem is, since watching Robert Lustig’s video “The Bitter Truth” calling sugar a poison, I can hardly bring myself to use sugar, even when baking sweets. The other day, I prepared my favorite (PPK’s) banana bread recipe minus sugar for the first time, and honestly thought it could have done with a few chocolate chips. So, when a recipe calls for chocolate chips–even semi-sweet ones–like this one for banana blondies, it wasn’t a difficult choice to leave the sugar out of the blondie dough.

Until recently, I had routinely cut the amount of sugar in recipes by half, or even two-thirds, in addition to reducing processed fat like oil and margarine to a minimum. As time went on, I found the taste was often still too sweet, but I didn’t reduce sugar further for fear of ruining the original recipe or winding up with something friends or house guests would find inedible! (more…)