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Emma Larocque
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Photos Sharing  - 
 
I love this! What a great message on Earth Day from PETA
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Emma Larocque
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ASK A QUESTION  - 
 
Happy Earth Day Everyone! What are you doing to celebrate?

I'm going to a local Indian restaurant that is serving exclusively vegan/vegetarian food tonight! Can't wait as they don't normally have any vegan options on the menu - and they're sold out!!
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I also FINALLY ordered myself a copy of The Ghosts in Our Machine...inspired by a post I put up for them on our blog today: http://www.veganmainstream.com/2014/04/22/ghosts-combine-for-a-chilling-and-beautiful-sequence/
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Emma Larocque
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ASK A QUESTION  - 
 
What's on the menu for Easter dinner? This apple-berry crumble is what I am planning to make tonight for dessert...it's a fairly typical recipe with apples and mixed berries inside, but roasted nuts, orange zest and coconut sugar make the crumble part extra special. Anyone have ideas they'd like to share - or are there any new vegans struggling with what to make? 
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Emma Larocque
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Recipes From Members  - 
 
I don't use veggie ground round much these days, but this is one comfort recipe I will always use it in - salty balls! It's a recipe that my brother-in-law tweaked from a tofu version in the Bar None Cookbook, and it's a die-hard family favorite! They're easy to make and DELICIOUS. Serve with a sweet and sour sauce and a side salad, and a delectable dinner is on the table in no time. Here's the recipe:

Salty Balls
1 onion, minced
3 garlic cloves, minced
2 med carrots, shredded
2 tsp sea salt
1 tsp black pepper

Preheat oven to 350 F. Sauté onions until lightly browned. Add garlic, carrots, salt and pepper and cook for 5 minutes.

1 pkg veggie ground round (I like Yves)
1/2 cup almonds, ground
1 tbsp Dijon mustard
1 tbsp sesame oil
1/4 cup soy sauce
1 tbsp fennel seeds, ground
1 tsp caraway seeds
2 tsp basil
1/4 cup gluten flour

In a large bowl, crumble the ground round. Add cooked mixture and rest of the ingredients, except for the gluten flour. Mix well. Fold in gluten flour a bit at a time, until a ball can be formed and will hold together. Form the mix into small balls and place onto a baking sheet lined with parchment paper (or a baking stone works great too). Bake 15-20 minutes, or until slightly crisp. Serve with a colourful pasta and sweet and sour sauce.

Sweet & Sour Sauce:
1 1/2 cup orange/pineapple juice
2 tbsp oil (and you can probably get away with 1/2)
1/4 cup brown/coconut sugar
1 tbsp tamari
1 tsp black pepper
3/4 cup apple cider vinegar
1 tbsp cornstarch
1/4 cup water

Place the juice, oil, sugar, tamari, pepper and vinegar in a small pot and bring to a boil. Whisk together cornstarch and water and add to pot. Stir until sauce thickens, then turn off heat.
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Michelle gabriel's profile photoEmma Larocque's profile photo
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Yes, it's a ready-made soy protein product - my favorite is from Yves. 
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Mar N

Food Facts  - 
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Mar N's profile photoDávíd Ben-'Ánáh'gín's profile photoStephen Colvell's profile photoEmma Larocque's profile photo
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Mar N
 
yes, and this one will be out in theaters just in time for mother's day :-)
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I have a question about concrete countertops in the kitchen. Does anyone have them? What did you use to seal them? Does the sealant need to be a particular type of food safe sealant or do you just use cutting boards etc. Your help would be appreciated.
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Mar N
 
But definitely check the Houzz website, there are professionals there who can answer your question and make recommendations basedvon what you have and what you need.
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Wondering how to grow organic strawberries? Here's a low-cost ebook detailing everything from pest control, when to plant, and what type of strawberries to grow in your area. Here's the book link on Amazon: http://www.amazon.com/How-To-Grow-Organic-Strawberries-ebook/dp/B00JH24EPY #howtogroworganicstrawberries   #organicstrawberries  
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So for a couple of years now I've been seeing all these chocolate desserts using avocado with the statement that you can't taste it. Pardon me just about all I CAN taste is avocado adulterated with chocolate. Eww.  Am I alone here? Does anyone else taste Turmeric when using to color sweets? I do. Anyone?
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Laurel VanBlarcum's profile photoMichelle gabriel's profile photo
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It's lovely but making your own is quite simple even if you don't have an ice cream maker. I've pinned several because basically, I'm addicted. I put them up in individual serving sizes or ice cube trays so I don't hurt myself. lol  http://www.pinterest.com/laurelvb/vegan-ice-cream/ +Michelle gabriel 
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Emma Larocque
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Vegan Funnies  - 
 
Happy Meatless Monday :)
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Emma Larocque
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Cookbook Club Update  - 
 
Just wanted to say a GREAT BIG THANK YOU to +Tess Masters for being with us this week on the Vegan Mainstream Cookbook Club. Wishing you the best in your upcoming book tour, Tess! We hope you pop back in to the club once in a while :)
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7 Natural DIY Beauty Treatments You Can Make With Fruit

For those of you who are wanting to get REALLY natural with your skin care there is no cleaner way to go than by turning to organic fruits and vegetables. Whole fruits and vegetables—especially those with anti-aging vitamin C—can fight free radicals, prevent wrinkles, and give you firmer, younger-looking skin- and let’s face it, who doesn’t want that?!
Whole fruits and vegetables—especially those with anti-aging vitamin C—can fight free radicals, prevent wrinkles, and give you firmer, younger-looking skin.
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Marquis Crumpton's profile photoEmma Larocque's profile photo
 
I love the idea of making YOUR OWN beauty care products :)
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About this community

Vegan Mainstream’s Cookbook Club is designed help new and veteran vegans to expand their cooking palettes. Each week we share recipes, ideas and suggestions about what we are doing in the kitchen, and once in a while we feature a specific vegan chef with articles, recipes from their cookbook and information and tips from their kitchen. Our hope is to help vegans everywhere cook more knowledgeably, healthfully and deliciously! Please read the guidelines below, including no self-promotion of books, products, communities, events or giveaways. Click read more for details on sharing guidelines. Questions/Comments: -------------------------------- -- We welcome any questions/comments. We want to be a support system for the group, so if you need help, feel free to ask. Conversations: -------------------------------- -- We love conversation, so feel free to start a discussion! -- Have a tip to share? Feel free to post the tip in it's entirety in the Goolge plus post. Sharing Guidelines -------------------------------- -- We ask you to post photos of your creations. Feel free to upload as many photos as you like…..as long as they are your own photos. -- Feel free to share your favorite recipe in google plus. We encourage you to include the full recipe with a photo in the post to make it easier for the group. If it is not your own recipe, please credit the source. -- You can include a link to a blog post, as long as it relevant to vegan cooking; however, please do not post links with no other content.
 
This luscious, moist Vegan "Sour Cream" Cake has a pleasant tang balanced by sweet vanilla, and so lovely. It is also healthier, without processed vegan cream, oil, or egg replacer!   #veganrecipe  
http://bit.ly/1gP5raS
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Carol Addison's profile photoPeaceful Dumpling's profile photo
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Mar N

Photos Sharing  - 
 
a great idea for an Easter brunch ... or dessert for later.
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Christina Frausto's profile photoEmma Larocque's profile photo
2 comments
 
Wow! LOVE IT!
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Nothing wrong with indulging in sugary sweets for Easter, but this Happy Strawberry Banana Raw Vegan Bars are so delicious and lovely--and healthy, too! #rawfoodrecipe   #easterrecipes  
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Dávíd Ben-'Ánáh'gín's profile photoEmma Larocque's profile photoPeaceful Dumpling's profile photo
6 comments
 
Thanks guys! I was away running errands for Easter brunch with the fam tomorrow. :D hope you all have a great holiday weekend! ;)
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Emma Larocque
moderator

Recipes From Members  - 
 
This is one of my earliest (and still favorite!) veganized recipes - if you have a few browning bananas on your counter, consider making one of these this weekend!

Anyone else have a veganized favorite to share?

Banana Nut Bread (with chocolate chips)
Preheat oven to 350F
Sift together
- 1 cup unbleached organic white flour
- 1 cup spelt flour
- ½ cup unrefined sugar (I used cane)
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
Stir in
- ½ cup finely chopped walnuts
- ½ cup chocolate chips (optional)
Beat together
- 1 flax egg (1 tbsp ground flax + 3 tbsp water – let sit until thickened) OR 1½ tsp egg replacer + 2 tbsp water
- ¾ cup almond/soy milk
- ¼ cup safflower oil
- 3 ripe bananas
Add liquid ingredients to dry and beat until just mixed. Toss a handful of walnuts on top for decoration if you like! Turn into a greased loaf pan. Bake for about 60 minutes (check after 60 minutes; it may need another 5-10 minutes). Let cool for 15 – 20 minutes before removing from pan. 
Enjoy!
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Kristian Hutchins's profile photoMichelle gabriel's profile photoEmma Larocque's profile photo
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I'm so glad! Thanks for letting me know +Michelle gabriel :)
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The author of "The Fatigue Solution" was on the show The Doctors today. She said eating oatmeal for breakfast is not a good idea because oatmeal is just a sugar. She said a sugar is a sugar and oatmeal would affect your glycemic index so that you would get the same drop in energy after a while, just like with any other source of sugar.

I was confused because I thought that was the difference between simple carbohydrates and complex carbohydrates. That you do want to avoid simple carbs (because of their quick release into the bloodstream) but that complex carbs are actually good because they slowly release into your system, so you don't get that sudden rise first and then the sudden drop later. Along with the other benefits you get like nutrients and extra fiber. 

I think all plant based doctors and whole food diets do recommend eating oatmeal for breakfast or any other time of day. There is so much confusion out there about what is healthy and what is not. And it is unfortunate to use national television to confuse the public even more.
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Mar N
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and here I just found a very good explanation of how this takes place in the body:

http://drhyman.com/blog/2014/04/10/calories-dont-matter/
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Emma Larocque
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Photos Sharing  - 
 
what's for dinner? I made a chickpea salad with kale, green onion, red pepper and celery, with a marinade of udo's oil, lime juice, mirin, rosemary, and pepper. This is the result (and it tastes great!). Anyone have favorite veg/bean salad combinations to share?
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Mar N's profile photoJudith Kingsbury's profile photo
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Mar N
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I was going for mashed potatoes - inspired by a recent recipe I saw of potatoes with greens - but ended up with potato soup instead :-)  It turned out delicious anyways, and in addition to the greens, I also added zucchini and yellow squash, all mashed up together with the potatoes.
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Emma Larocque
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ASK A QUESTION  - 
 
Spring has sprung, and lots of people are starting to think about a spring cleansing regime; are any of you? And if so, what program do you follow?
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Judith Kingsbury's profile photo
 
Excessive amounts of spring greens and asparagus!
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Emma Larocque
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Discussion  - 
 
I've been wanting to try reducing balsamic vinegar to a syrup/glaze. Has anyone done this before, and do you have any tips to share? What kind of balsamic do you use to make it, and what do you use the reduction for in the end? I've also seen this store-bought reduction (below), and wondered if anyone has tried it (or other ready-made versions) - what are your thoughts on how they compare to homemade?
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Emma Larocque's profile photoSanaa Abourezk's profile photo
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It is a pleasure.
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Emma Larocque
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ASK A QUESTION  - 
 
After our chat with +Tess Masters yesterday, I'm curious to know how many of you are growing your own sprouts, and how many would like to get started?

If you have any last questions for Tess today, be sure to post them - this is the last day of her featured week with us, and then she is off on a whirlwind tour to promote her book, The Blender Girl!
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Tess Masters's profile photoDawn Michelsen's profile photo
5 comments
 
Thanks, I'll make smaller quantities from now on.
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