Gaia Community: jacqui's Blog

Great Chefs Cook Vegan

http://jacqui.gaia.com — Fri, 05 Sep 2008 16:24:21 GMT

I stumbled across this book last week bumming around Barns and Noble.

The food photography is gorgeous and really well done.

Each chef included three to four vegan recipes. Perfect for a fancy dinner party, special event, or to customize to fit nightly dinner.

Chefs include: Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Charlie Trotter, Todd English, Eric Ripert, Cat Cora, and many other amazing chefs.

Tags: vagan, cookbooks

Ginger Lemon Scones - VEGAN

http://jacqui.gaia.com — Mon, 24 Mar 2008 03:04:12 GMT

I was playing in the kitchen tonight and came up with these. I cant wait to have them with my morning tea!

Ingredients:
1 Tablespoon of Bob's Red Mill Egg Replacer
3 Tablespoons of water
2 ½ cups of unbleached all-purpose flour
1/3 cup of sugar, plus extra for topping (or ¼ cup of Agave)
4 teaspoons baking powder
½ teaspoon salt
¾ cup of Earth Balance vagan butter, chilled
¾ - 1 cup of chopped crystallized ginger
zest of one lemon
1 teaspoon of lemon extract
½ cup of unsweetened soy milk or other non dairy milk, plus extra for topping

In the food processor or with a hand whisk, whip egg replacer and water together. (Using a food processer is a great way to mix egg replacer together - since it likes to be clumpy. It also adds air to the mixture.) Add soy milk and lemon extract to egg replacer and set aside.

In large bowl or food processor, whisk together the four, sugar, baking powder and salt. Add the chilled butter and combine until mixture looks like crumbly, lumpy cornmeal. Toss in lemon extract and crystallized ginger to coat them in the flour.

Add liquids to four mixture and combine by hand until the four mixture is just moistened. DO NOT OVER MIX.

Place dough in a zip lock bag and sick in freezer for 15 minuets or refrigerator for 40 minuets. While dough is in freezer/refrigerator, preheat oven to 400F and line baking sheet with parchment paper.

Once dough has chilled, take it out of plastic bag and place on lightly floured surface. Pat dough into a disk and roll out until it is ½ inch thick. Cut disk in half and then cut each half into four triangles. Place them about ½ inches apart on baking sheet. Brush each triangle with water or soymilk and sprinkle with sugar. (You can also brush each top with honey.)

Bake for 12 minuets or until golden brown.

Picture 024

Tags: vegan, baking, vegan baking

just because you are veg...

http://jacqui.gaia.com — Thu, 21 Feb 2008 17:05:51 GMT

dosent mean you have to throw out your old cookbooks.
Turn those meat dishes in to vegetarian ones!

I am curious what meat dishes you have made vegetarian. Please comment to tell me.
Thanks!

Tags: veg, cooking

Cancer and Meat Consumption

http://jacqui.gaia.com — Sat, 26 Jan 2008 05:16:40 GMT

*Taken from the Cancer Project*

Cancer Facts - Foods for Cancer Prevention
Of the many diseases that affect people these days, cancer is among the most feared. But despite a wealth of scientific data, most people remain unaware of how they can reduce their risk of developing cancer. According to the National Cancer Institute, as much as 80 percent of all cancers are due to identified factors, and thus are potentially preventable. Thirty percent are due to tobacco use, and as much as 35 percent to 50 percent are due to foods. It is easy to control these and other risk factors.

What Is Cancer?
Cancer begins as a single abnormal cell that begins to multiply out of control. Groups of such cells form tumors and invade healthy tissue, often spreading to other parts of the body. Carcinogens are substances that promote the development of cancerous cells. They may come from foods, from the air, or even from within the body. Most carcinogens are neutralized before damage can occur, but sometimes they attack the cell's genetic material (DNA) and alter it. It takes years for a noticeable tumor to develop. During this time, compounds known as inhibitors can keep the cells from growing. Some vitamins in plant foods are known to be inhibitors. Dietary fat, on the other hand, is known to be a promoter that helps the abnormal cells grow quickly.

Fiber Fights Cancer
In 1970, British physician Dennis Burkitt observed that a high-fiber diet reduces diseases of the digestive tract. He observed that in countries where diets are high in fiber (that is, plant-based diets), there were fewer cases of colon cancer. Around the world, this has proven true. The highest fiber intakes are found in nonindustrialized nations where meat is scarce and plant foods fill the menu. Animal products contain no fiber. The U.S. and other Western nations whose diets are based upon animal products have the highest rates of colon cancer.

While no one is certain exactly how fiber protects against digestive tract disorders, there are several possibilities. By definition, fiber cannot be digested by humans early in the digestive process. It moves food more quickly through the intestines, helping to eliminate carcinogens. It also draws water into the digestive tract. The water and fiber make fecal matter bulkier, so carcinogens are diluted.

Bile acids are secreted into the intestine to help digest fat; there, bacteria can change the acids into chemicals that promote colon cancer. Fiber may bind with these bile acids and evict them from the intestines.1 Also, bacteria in the colon ferment the fiber creating a more acidic environment which may make bile acids less toxic.

Fiber is also protective against other forms of cancer. Studies have shown that stomach cancer and breast cancer are less common on high-fiber diets.2,3 Fiber affects levels of estrogens in the body. Estrogens are normally secreted into the intestine, where the fiber binds with the hormone and moves it out of the body.4 Without adequate fiber, the estrogen can be reabsorbed from the intestine into the bloodstream. High levels of estrogen are linked to a higher risk of breast cancer.

In the U.S., the average daily fiber intake is 10 to 20 grams per day. Experts recommend 30 to 40 grams per day. The best sources of fiber are whole grains, beans, peas, lentils, vegetables, and fruits. Foods that are closest to their natural state, unrefined and unpeeled, are highest in fiber.

Fat Raises Cancer Risks
Cross-cultural studies have revealed that the populations with the highest levels of fat consumption are also the ones with the highest death rates from breast and colon cancer. The lowest rates are in groups with the lowest consumption of fats.5 Migration studies help to rule out the influence of genetics.6

Many studies indicate that fat in foods increases one's risk for cancer, and it may also adversely affect breast cancer survival rates for those who have cancer.7

Although the total amount of fat one eats is of concern, there is evidence that animal fat is much more harmful than vegetable fat. One study noted a 200 percent increase in breast cancer among those who consume beef or pork five to six times per week. Dr. Sheila Bingham, a prominent cancer researcher form the University of Cambridge, notes that meat is more closely associated with colon cancer than any other factor.8 Meat and milk are also linked to both prostate and ovarian cancers.9

How Fat Affects Cancer Risks
Fat has many effects within the body. It increases hormone production and thus raises breast cancer risks. It also stimulates the production of bile acids which have been linked to colon cancer.

The average diet in the United States is about 37 percent fat. The National Cancer Institute suggests that people lower that percentage down to 30 percent; however, studies have shown that fat intake should be well below 30 percent to have an anti-cancer affect. Ten to 15 percent is more likely to be helpful.

The Importance of Vegetables
Not only are vegetables low in fat and high in fiber, they also contain many cancer-fighting substances. Carotenoids, the pigment that gives fruits and vegetables their dark colors, have been shown to help prevent cancer. Beta-carotene, present in dark green and yellow vegetables, helps protect against lung cancer and may help prevent cancers of the bladder, mouth, larynx, esophagus, breast, and other sites.

Vegetables such as cabbage, broccoli, kale, turnips, cauliflower, and Brussels sprouts contain flavones and indoles which are thought to have anti-cancer activities.

Vitamin C, found in citrus fruits and many vegetables, may lower risks for cancers of the esophagus and stomach. Vitamin C acts as an antioxidant, neutralizing cancer-causing chemicals that form in the body. It also blocks the conversion of nitrates to cancer-causing nitrosamines in the stomach.

Selenium is found in whole grains and has the same antioxidant effects as vitamin C and beta-carotene. Vitamin E also has this effect. Caution is advised in supplementing selenium, which is toxic in large doses.

Alcohol
Excessive intake of alcohol raises one's risks for cancers of the breast, mouth, pharynx, and esophagus. When combined with smoking, these risks skyrocket. It also raises risks for stomach, liver, and colon cancers.10

Vegetarians Are Better Off
All the evidence points to a low-fat, high-fiber diet that includes a variety of fruits, vegetables, whole grains, and beans, as being the best for cancer prevention. Not surprisingly, vegetarians, whose diets easily meet these requirements, are at the lowest risk for cancer. Vegetarians have about half the cancer risk of meat-eaters.11

Vegetarians have higher blood levels of beta-carotene. They consume more vitamin C, beta-carotene, indoles, and fiber than meat-eaters. Vegetarians also have stronger immune systems. German researchers recently discovered that vegetarians have more than twice the natural killer cell activity of meat-eaters.12 Natural killer cells are specialized white blood cells that attack and neutralize cancer cells. Also, vegetarians tend to eat more soy products than meat-eaters. Soybeans contain many substances that are anticarcinogens, including lignans and phytoestrogens. A diet that is rich in soybeans may be one reason for the lower incidence of breast cancer in Asia.

Conclusion
A cancer prevention diet is one that is high in fiber, low in fat (especially animal fat), and includes generous portions of fruits and vegetables. It also minimizes or excludes alcohol. The best diets are pure vegetarian diets.

Tags: cancer, prevention, vegetarian

Whole Wheat Bread - VEGAN

http://jacqui.gaia.com — Sun, 20 Jan 2008 17:07:31 GMT

1 package of active dry yeast
1 tsp of brown sugar
1 cup of warm water (between 105-115 F)
1 1/2 cups soy buttermilk (soy milk with a tsp of lemon juice or distilled white vinagar)
1/4 cup of light molasses
1/4 cup of canola oil, plus more for greasing
1 Tablespoon of salt
15oz or 470grams of whole wheat flour
590 grams of bread flour, plus extra as needed

In a bowl, sprkinkly yeast and brown sugar in the warm water and stir to dissolve. Let stand for 10 minutes until foamy.

In mixer fitted with the paddle attachment, combine buttermilk, molasses, oil salt and 315 grams of whole wheat flour and beat for about a minute. Beat in bread flour 75 grams at a time. Beat and add bread flour untill dough pulls away from the bowl sides. Then, switch to the dough hook. Knead on low speed, adding bread flour one tablespoon at a time if dough sticks. Knead untill smooth byt slightly sticky when pressed.

Transfer the dough to an oiled deep bowl and turn the dough to coat. Cover with plastic wrap or dish cloth and let rise at room temperature untill doubled in bulk.

Lightly grease two 9x5 inch loaf pans. Turn the dough out onto a floured board. Divide in half and pat each into long rectangles. Beginning at a narrow end, tightly roll up the dough into a thick log. Roll the log back and forth until it is the same lenght as the pan. Place the loaf seam side down in a prepared pan. Repeat with second portion. Cover with dish towel or plastic wrap, and let rise until about 1 inch above the rim of each pan.

While the dough is rising, preheat oven to 350F. Bake until the loves are golden brown and pull away from sides of pan. (30-40min). Turn out on cooling racks and let cool. Then eat!

Tags: vegan, bread, whole wheat

movies

http://jacqui.gaia.com — Mon, 31 Dec 2007 22:46:19 GMT

There are so many movies that I want to see but not watch.

Like 'A Mighty Heart' or 'Syriana' or 'Crash.'

All movies I know I would enjoy, find growth in, but I can not bring myself to watch.

Tags: movies

The Joy of Vegan Baking

http://jacqui.gaia.com — Thu, 27 Dec 2007 20:33:19 GMT

My husband bought me The Joy of Vegan Baking for Christmas. He knows my passion for (vegan) baking and the respect I have for Compassionate Cooks. I made Mexican Wedding cookies that came out beautifully. They were a pinch to make and looked so festive on the Holiday table.
Colleen Patrick-Goudreau gives informative information on how to play with recipe and make them vegan. What you can substitute for what, why and when it works in a recipe.
I have been doing the whole vegan baking thing for a few years now and I didn't find this book to be talking down at me, like many vegan cookbooks can. It is informative and knowledgeable, but not overly preachy.
This book is wonderful for the seasoned vegan and the novice alike. I hope you pick it up and enjoy it.

Tags: vegan, baking, cookbooks

excerpt from Black Tortoise, Red Raven

http://jacqui.gaia.com — Wed, 12 Dec 2007 18:56:51 GMT

“…Buddha above all else valued compassion,” said Sister Wei. “But how can we be compassionate if we are focusing only on saving our own skins!” I blushed, recalling years of single and dual cultivation, totally focused on my own progress to higher states of consciousness. “No,” she continued, “we must continue our practice, our meditation, untiringly, but stop short of the goal!”

“Stop short?” I asked, incredulous. “But why?”

She poured me another cup of tea.

“We must pray for the liberation of all beings, for everyone, form the Emperor down to the lowliest louse or housefly,” she said. “We take a vow that we will not experience eternal bliss ourselves until each living being has been liberated for the bonds that tie them to the material world.”

“That doesn’t make sense. What is the reason?” I asked, astonished.

“Because we do not exist in a vacuum,” she said. “We are all connected, all part of the same celestial machine. Everyone must be enlightened, and those of us close to the truth must use all our resources to lift others up. Otherwise it is like a man who exercises only one joint of his small toe and makes it health, while the rest of his body falls apart and decays. We are not independent, even though, as her, we many live far from the mass of humanity. We are interconnected, and the salvation of all is our salvation.”

I was totally blown away. This was a completely foreign concept to me. The idea that we were all part of a universal whole and responsible for helping all living beings to enlightment, even before we saved ourselves, this was too much to bear. It was terrible… and wonderful. It was impossible…and tempting. It contradicted all and at the same time fulfilled a lifetime of practice and cultivation….

Tags:

What are you making for dinner tonight?

http://jacqui.gaia.com — Tue, 25 Sep 2007 19:52:11 GMT

So, what are you making for dinner tonight? Are you ordering in or cooking something from scratch?
Whatever it is let me know. Post it as a comment.
Huge bonus if you post a picture of it too!

Tags: dinner, food, cooking

Breast Check

http://jacqui.gaia.com — Fri, 21 Sep 2007 17:43:28 GMT

Breast cancer awareness is someting that I feel very passionate about. If you need information on the correct way to give yourself (or your significant other) a breast exam please click here.

For a list of websites that sponsors cruelty-free breast cancer charities check out the link below. If you feel called to, please donate to this cause. http://www.caringconsumer.com/charities_avon.asp

Tags: breast cancer, breast exam

Real Men Do Eat Quiche - Vegan Quiche

http://jacqui.gaia.com — Wed, 05 Sep 2007 22:38:06 GMT

In a food processor blend until smooth:
1 block of Firm Tofu - pressed
salt and pepper
1/2 tsp of tarragon
2 Tablespoons of Rawmesan
2 Tablespoons of Tofu Scramble mix (homemade mixture of nutritional flakes, chili powder, turmeric, and salt)
1 Tablespoon of olive oil
1/4 cup white wine

In a pan sauté:
1 bundle of asparagus, chopped, 1/2 the tips removed and reserved to the side
left over baby bella mushrooms (about 2 handfuls)
1 medium zucchini chopped
fresh oregano
fresh thyme
dried basil

Add the tofu mixture to the veggie mixture and combine. Add filling to a pre-made pie shell (vegan of course!) Place quiche on middle rack of 350F oven. Bake for 45 min or until golden brown and has set up. let it cool for 15 min and then dig in.

Tags: vegan, quiche, veggies

Easy Chocolate Cake -VEGAN!

http://jacqui.gaia.com — Tue, 04 Sep 2007 21:08:16 GMT

from the Joy of Cooking
preheat oven to 375F. Grease a bunt pan or 8" square baking pan.

Whisk together in a large bowl until blended
1.5 cups of all purpose flour
1 cup of sugar or sugar sub.
a little over 1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Add:
1 cup cold water
1/4 cup water
1 Tablespoon white vinegar
2 tsp vanilla

Mix until smooth. Scrape batter into pan and bake for 30 min. (Tip: before placing the cake in oven, hit the bottom of the pan on the counter to force all the air bubbles to the top)

I was going to take a picture of the cake, but there isn't any left! it's that good!!!

Tags: vegan, cake, chocolate cake

Eggless Egg Salad-VEGAN

http://jacqui.gaia.com — Wed, 04 Jul 2007 19:01:47 GMT

1 block of Light Firm tofu - drained and pressed
1/2 cup -3/4 cup of Veganase
4 stalks celery chopped
1 red bell pepper chopped
2 carrots chopped
1 tsp tumeric
1/4 cup Rawmesan
pepper to taste
dry basil to taste

In a big bowl combine veggies. Crumble the tofu on top of the vegies. Add the veganase and combine it with the veggies and tofu. Add tumeric for color along with peper, Rawmesan, and basil.

This dish is wonderful in a pita with tomatoes or on a salad. Enjoy!

Tags: vegan, egg salad

Surprise Bran Muffins - VEGAN

http://jacqui.gaia.com — Sun, 18 Mar 2007 18:45:47 GMT

I LOVE these muffins. My co-workers are crazy about them and cant believe they are vegan. Not only are they yummy, but they are good for you and full of yumm.

1 box Hodgson Mill Bran Muffin Mix
1 tablespoon of vegetable oil
1/2 cup of plain soy milk
1 tablespoon of egg replacer
2 tablespoon of warm water
1 tsp of vanilla extract
1 1/2 tsp cinnamon
1/2 cup of organic natural non sweetened apple sauce
handful of raisins
handful of walnuts

preheat oven to 370 F. Line 6 muffin cups with paper liners.

in a mixing bowl mix together mix with cinnamon. Add oil and combine until mix becomes slightly moist and looks like corn meal. In a small bowl mix together the egg replacer with water, soy milk, and vanilla. Add wet mixture to the bran mix. stir in by using as little amount of strokes as possible the raisins and walnuts.

add a spoonful of batter to each muffin cup. using wet fingers make a well in the batter of each cup and bring the batter up on the sides. put a tablespoon of apple sauce in each indention. Top off apple sauce with remaining batter.

Bake for 10-15 minuets. Eat!

Tags: vegan, muffins

For Jacqueline

http://jacqui.gaia.com — Thu, 22 Feb 2007 23:32:01 GMT

The following letter was read and written by Mr. Greenwald at the funural of his best friend. Jacqueline was a woman who was and still is magnificent. She passed away on November 15, 2006. As a 75 year old woman, she was posed, immaculately polished, gracious, beautiful, and intriguing. Since I was young I have always wanted to grow up to be this woman. Now that she is gone I have to keep up the name and be "Jacqueline."

Dearest Jacqueline,

We used to talk on the telephone, have dinner, or just be together to laugh with our friends. I loved to hear your voice, with a hint of a French accent, just enough to make it cute, and the “s” you added to words to mean more than one. I corrected you a hundred times and it was always the same, “Did I say that? I didn’t mean to. I’ll never learn.” To hear it was so lovable that after a while I just smiled and you innocently wanted to know what was so funny. I wish I could hear it again.

I often told you how strong you were, your constant drive and ambition against the pervasive prejudices of business. You loved it, you had to do it, you had to win, and you did, it was your nature. You started with nothing and success followed like a little puppy dog, and like the puppy, your success grew to where everyone knew the one name, “Jacqueline.” Jacqueline was enough, and it said all.

The foreboding illness arrived slowly and in time consumed every thought, every moment. It clamped like an unyielding trap to dominate your life. You were brave and again showed your strength against the inevitable suffering that came time and time again. “I’ll never make it,” you warned. I didn’t believe you, but when you rested, I had to look up and ask that I not believe.

I held your hand and touched your cheek at your last breath, so low and gentle that it was almost silent, and then it was, so still, so quiet, as if a wall had come between us. I waited for the slightest sound, but there was none. I pressed the red light, a doctor arrived, the machine hummed, he showed me the graph – the machine hummed twice more, each time seemingly louder and longer– more shocking straight lines, not a wave or quiver. It was your last signature. Those lines loomed heavy, dark and thick, as if an iron gate had swung closed. It was another barrier between us.

After a while the leaden silence and quiet became assuring, and the barriers slowly dissolved, giving way to complacency, peace, satisfaction, and relief. Satisfaction and relief now like a confession, that all is well, no pain, no struggle, no false thoughts, or useless hope. It was a beginning, a beginning of memories that will be eternal.

The way I must now tell you about our friends, and give you news, is to stand at your grave, and look down where you lie, as in a movie cliché seen so many times that their meanings are lost. But this will be true and real, not a movie, and my emotions will not be lost. They will heal and fill a dark empty space within as I call upon our memories.

Dearest Jacqueline, you will never be forgotten. You will always be here walking amongst us. Time will pass quickly to when all of us will be with you as it used to be. You will not be lonely. We loved you before, we love you now, we will always love you, as God will, forever. Henry

Tags:

Adopt-a-Seal

http://jacqui.gaia.com — Fri, 26 Jan 2007 04:46:55 GMT

Adopt-a-Seal
What: For just $30, you can help cover costs for food, medicine, and the rescue of seals, sea lions, and dolphins through the Sausalito-based Marine Mammal Center.
Why: Sealed with a kiss.
Where: Online at marinemammalcenter.org.

Tags: seal, adopt

Vegans in the NYTimes

http://jacqui.gaia.com — Thu, 25 Jan 2007 05:45:26 GMT

Strict Vegan Ethics, Frosted With Hedonism

If you dont know about the Post-Punk Kitchen, you should! These chicks have a great show in nyc and have posted their cooking show on their website. Cool girls making cook food.

Tags: vegans, nyc

Spinach and Kale Turnovers - Vegan

http://jacqui.gaia.com — Wed, 10 Jan 2007 03:35:10 GMT

2 tsp olive oil
1/2 cup chopped dicon
1 small bunch of kale
1 (6oz) package of fresh baby spinach
black pepper
salt
pinch of ground nutmeg
1 cup crumbled extra firm tofu (drained) and seasoned with lemon juice, basil, oregano, and red pepper flakes
premade vegan pizza dough or vegan dinner roll dough (can get at whole foods or Trader Joe's)
cooking spray

Preheat oven to 375*

heat oil in large skillet. Add dicon and saute untill tender (10ish minuets). Add kale and spinach and saute till kale is tender. Stir in pepper, salt and nutmeg. (instead of nutmeg you could add basil, oregano and red pepper flakes). Remove from heat and let cool slightly. Stir in tofu crumbles.

seperate dough in to 8 pieces that are rolled out in 5-6 inch disks. Spoon 1/8 of mixture on each circle. leaving 1/2 inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge and crimp edges together to enclose.

place turnovers on sprayed baking sheet. lightly coat turnovers with spray and bake for 15 minuets or untill golden brown. Yummy hot or cold.

Tags: vegan, turnover, kale, tofu, spinach

My favorite snack

http://jacqui.gaia.com — Sat, 30 Dec 2006 00:57:07 GMT

I love these things. Can't you tell by the half eaten package that I bought about 10 min ago?

Oh!!! so yummy... and they taste so rich and creamy (that's from the cashews). They are from Audrey's Pleasure. If you cant find them in your local store get them online. I only know of Roots and Westerly to carry them.

The Indian Summer flavor is my favorite, but there are many other wonderful flavors too.

your have got to check these out.

They really should pay me!

Tags: raw, vegan, snack, food

Pasta Primavera - VEGAN

http://jacqui.gaia.com — Thu, 21 Dec 2006 23:48:02 GMT

1 can of artichoke hearts, drained, roughly chopped
2 16oz jars of tomato basil sauce
Red pepper, chopped
Zucchini, chopped
Yellow squash, chopped
Dried oregano & basil
Freshly ground pepper
Whole wheat pasta

Bring a large pot of salted water to boil. Add pasta. Sauté the squash, zucchini, and red pepper in a wok or large skillet. When the vegetables become soft add the sauce to the mixture. Incorporate the sauce in with the veggies and then add the artichokes. Season the sauce with basil, oregano and black pepper.
When pasta is done train and toss 1 cup on the sauce in the pasta. Plate pasta with a large scoop of sauce on top.

serves 12

Tags: vegan, yummy