Becoming Raw

Now don't freak out. I'm not actually "becoming raw."

But I must admit, I was hoping some folks would read the title and think for a second that I'm giving up fried tofu and butter-soymilk biscuits. Psyche! Don't worry. You can pry cooked vegan foods from my cold dead hands.

I am, however, trying to work more raw meals into my life. I've done away with Raw Food Tuesday, which some of y'all might remember as my monthly all-raw, one-day food cleanse. Instead, I'm trying to work a few mostly raw dinners and lunches into my regular routine ... rather than only eat raw for one day a month. A great resource for this new plan is Becoming Raw: The Essential Guide to Raw Vegan Diets by Brenda Davis and Vesanto Melina (hence the name of this post).

Becoming Raw is a new resource book/cookbook published by the Book Publishing Company in Summertown, Tennessee. The first 249 pages are purely informational, and I would guess that it may be one of the most exhaustive volumes on raw diets.

Everything you've ever wanted to know about the history of raw foodism, recommended carb and protein intakes, how the body detoxifies, what minerals are in which raw foods, how enzymes work, and hundreds of other topics are in this book. I especially loved the essay on why coconut oil is good for you in moderation despite its high saturated fat content. And the chapter busting raw safety food myths was loaded with interesting trivia. Who knew some people believe raw sprouts could be a potential source of bacteria? That's a myth the authors busted, by the way.

The back half of Becoming Raw contains recipes, a few of which are crossovers from the authors' other cookbook The Raw Food Revolution Diet. Flipping through to pick out a test recipe, I kept coming back to this Pesto and Sundried Tomato Pizza with Veggies:

The crispy, cracker-like "crust" is made from soaked and dehydrated buckwheat groats and sunflower seeds. Italian herbs lend the crust a pizza-like flavor. It's topped with an out-of-this-world sundried tomato sauce (which I think will be my new go-to raw marinara ... so good!) and pesto. For the veggies, I used diced red bell pepper, diced zucchini, grated carrot, and red onion. Those are marinated overnight in a delicious olive oil/vinegar marinade.

Though Becoming Raw doesn't have a ton of recipes, the ones the authors included sound amazing — Coconut Macaroons, Celeriac Linguine with Bolognese Sauce and Hemp Parmesan, Herbed Almond Cheese, Sunflower-Hemp Milk. Sound delicious? Told ya so.

If I ever decided to give up cooked food (don't hold your breath), Becoming Raw would be the source I'd turn to for vital information about maintaining health on a raw or high-raw diet. It's like a freakin' encycolpedia of rawsome-ness.

Big B's Barbecue Salad

When I was growing up, Friday night was always "eatin' out" night. We didn't dine out anywhere fancy — just sandwiches or Taco Bell or some other fast food. But every once in a while, my parents would take me to Big Al's, a little old country gas station that served some pretty delicious barbecue (at least, I remember it being quite tasty).

I know, you're thinking "barbecue in a gas station? How white trash is that?!' Yes, it is pretty white trash, but yo, I grew up in Arkansas. Folks eat barbecue in gas stations there. It's just the way things are done. Anyway, Big Al's served a barbecue salad of tangy pulled pork, cheddar, some iceberg lettuce, and salad dressing (I always chose ranch). Being the weird kid that I was back then, I ordered my salad with no lettuce — just meat and cheese, please. My parents used to tease me about eating a salad with no salad in it.

After going vegetarian at age 14, Big Al's was out. And I started eating lettuce. Haven't had a barbecue salad since. Well, until last night ... when I combined barbecue seitan, vegan cheeze, veggies, and homemade vegan ranch:

I'm calling it Big B's Barbecue Salad as a tribute to Big Al's. But Big B's salad is way, way, way healthier. For one, Big Al's salad didn't include any actual veggies besides lettuce ... at least not that I remember. Mine has romaine, red pepper, radish, carrot, green onion, cucumber, tomato, and sprouts. The recipe — along with the recipes for barbecue seitan and vegan ranch — will be included in my cookbook. Here's an extreme barbecue close-up:

I used Follow Your Heart vegan cheeze and bacon bits as well. But those are totally optional. And I served the salad with Kashi Heart to Heart crackers, a healthier version of Triscuits. I'm sure the 8-year-old me would have wrinkled her nose up at all this healthy food, but grown-up me would take barbecue seitan salad over barbecue meat salad anyday.

Cookie Month!

Officially, February is National Pancake Month. But for me, it's cookie month! That's because my 2010 Go Vegan wall calendar features a delicious Chocolate Chip Coconut Cookie recipe by Sarah Kramer:

Each month, vegan cookbook goddess Sarah Kramer's calendar contains a different recipe. And I've vowed to make every featured dish. For weeks, I've been eyeing this scrumptious cookie recipe, which combines my very favorite cookie (chocolate chip) with my very favorite fruit (coconut).

I made this batch last night and they were perfect. Just the right amount of soft, sweet, and chewy. My co-workers devoured the whole plate in less than an hour. Thankfully, I put a few back for myself at home. Now I'll just have to conjure up the self-discipline to restrict myself to one cookie a day.

By the way, I found the chocolate chip coconut cookie recipe (and a cute video of Sarah Kramer making them) re-printed on Everyday Dish here. I promise these cookies will not let you down.

Spicy for Breakfast

Y'all know I'm a big fan of the savory breakfast. That's why I had to try this Peppered Tofu from Good Time Eatin' In Cajun Country by Donna Simon:

Had this been listed in the Main Dishes section, I probably would have just passed the recipe right over. But hot and spicy tofu for breakfast sounded delicious! Though I occasionally enjoy a creamy bowl of peanut butter oats or Barbara's Bakery cereal in the morning, I typically prefer saltier, heartier foods in the a.m. As a kid, I actually ate Ramen noodles for breakfast almost every day before school.

This Peppered Tofu — spiced with smoked paprika, cayenne, and thyme — was the first recipe I've made from Simon's vegan Cajun cookbook. I purchased it in New Orleans back in October, but I had such a backlog of cookbooks at the time that it got pushed aside. The book, published by the Book Publishing Company at the Farm in Summertown, is packed with N'awlins-style deliciousness, like gumbos and po' boys.

I served the Peppered Tofu on a Food for Life Genesis 1:29 Sprouted Grain English Muffin with a melted slice of Tofutti American cheese (which for some reason is not visible in this picture):

Speaking of breakfast foods, Kenny from Raiders Against Cruelty (Middle Tennessee State University's animal protection group) asked me to put in a plug for a bakery in Murfreesboro, Tennessee that's begun serving vegan donuts, brownies, and sandwiches. We're talking chocolate-glazed, jelly-filled, apple fritters, the works.

Get Sconed Bakery (no relation to Jess's awesome vegan blog of the same name, as far as I know) is located at 1875 Memorial Blvd. in Murfreesboro. That's about a four-hour drive from Memphis, but I think it may be worth a road trip very soon! If any of you guys live in the Middle Tennessee area, please check them out and buy their vegan donuts so they'll continue to put them out there. What the world needs are MORE VEGAN DONUTS! Get Sconed can be reached at 615-410-3528. Click here for more donut pictures. This photo is by Casey Smith.

Smoky: Remembered

In college, I had a good friend named Michael Mitchell, but everybody called him Smoky. He was one of the most laidback, kind, and generous people in our posse (yes, we had a posse ... it was the late 90s, after all). Everybody loved Smoky. But about a year after I graduated from Arkansas State University and moved to Memphis, I got a disturbing phone call. Smoky was dead — killed in a drunk driving accident. His best friend was driving after a few too many drinks, and their vehicle collided with another car on their way home. That was in 2002 ... or maybe it was early 2003.

Smoky has been greatly missed. I'd share pictures but all of my Smoky photos were taken in the days before digital cameras ... or at least before I had one. I will, however, show you Smoky's tribute soup — Smoky's Chipotle Split Pea Soup:

It's another cookbook recipe and it's dedicated to my pal Smoky. The chipotle peppers lend the soup a smoky flavor, and so I named the soup accordingly. I have no idea if Smoky actually liked split pea soup. I know he liked French fries. But regardless as to whether or not he liked split pea soup, I'm sure he wouldn't have minded having one named after him.

By the way, that red stuff on top is sriracha. It's not in the recipe. I just have a thing for split peas with sriracha. It's an odd but delicious combination.

I served Smoky's soup with an Earth Balanced slice of this Rustic Multiseed Wheat Bread:

The recipe was in the February issue of Vegetarian Times, in the No-Knead Bread section. Just as it sounds, this delicious loaf required absolutely no kneading. Instant yeast is used for a quick rise, and I subbed whole wheat pastry flour for all-purpose in their recipe. For the record, this loaf had the best rise I've ever gotten using whole wheat pastry flour. And it's delicious. I think I've found my new go-to bread recipe.

Soy Curls, How Do I Love Thee?

My Whole Foods doesn't sell Soy Curls, and since WF is the only health food store we have in Memphis, I have to order these chicken-like dehydrated soy protein strips. Thankfully, I placed an order for Soy Curls on Vegan Essentials last month (thanks Papa Crunk!).




If you've never had them, Soy Curls are basically just chicken-strip-shaped hunks of textured veggie protein (also known as TVP). They don't have a flavor on their own, but after re-hydrating in boiling water, Soy Curls soak up whatever spices and seasonings they're cooked with. They're awesome in stir-fries, mixed with barbecue sauce on whole wheat buns, and tossed with vegan alfredo and pasta. And they were delicious in these Cheezy Un-Chicken Quesadillas:

The recipe is actually an appetizer in my cookbook. Since Soy Curls aren't readily available everywhere (including Memphis), folks can use Morningstar Farms faux chicken strips, flavored seitan, or plain ole tofu in this recipe.

Besides the Soy Curls, my quesadilla contains some other stuff that I'd tell you about ... but then I'd have to kill you because it's going in the book. Sorry to be such a tease, but here's an inside shot:

I served mine with Tofutti sour cream and Newman's Own all-natural Bandito Salsa. And I steamed some kobocha squash for a hearty winter side dish.

Would You Like a Spot of Tea?

I felt like I should have been sippin' on some hot Earl Grey with this hearty Traditional English Breakfast platter:

How traditional and English is it? I have no idea. It's from Alicia Silverstone's The Kind Diet. She says she grew up eating this dish with her English parents. And my good pal Poopie Bitch is married to a British dude, and he loves beans on toast. So it sounds pretty English to me.

Though the recipe is easy and delicious, there are quite a few steps to undertake in the morning. A slice of sourdough bread is broiled with Tofutti American cheese (not English, I know ... but hey, it's what I had and it melts beautifully). That's topped with steamed spinach, Eden Organics baked beans (no sugar added!), sauteed mushrooms, and a broiled tomato half.

Unfortunately, my January no-coffee cleanse burned me out on hot tea. I'm just plain sick of it. So I sipped on some iced agave-sweetened green tea with my brekkie instead.