I am always looking for the latest and greatest. If you would like me to sample, read or test it, please email me at kristie@organikook.com. I will be happy to check it out and post a review on my site. Thanks!
Find a local Community Supported Agriculture (CSA) Farm near you!
Need some old fashioned comfort food? Well, this pot pie will fill that bill!! Even though it is vegan, it is eerily close to the kind most of us grew up eating as a kid from the freezer. So put on some Gilligan's Island & Brady Bunch reruns and dig in!
1 3/4 c. non-dairy, unsweeted milk, such as soymilk, separated
2 c. vegan "chik'n" broth, or vegetable broth
1 clove garlic, crushed
4 med. organic potatoes, peeled and diced into 1/2 in. cubes
1 t. dried marjoram
1 t. dried thyme
1 T. nutritional yeast (optional)
3 heaping T. cornstarch
1 lb. bag organic mixed veggies
1 (10 oz) package of Gardein Scallopini Chik'n, thawed and diced into 1/2 in. cubes
1 sheet of frozen puff pastry, thawed on counter
Preheat oven to 375 degrees. Coat a casserole or baking dish(I used a 10 x 13 glass dish) with cooking spray. Bring one cup of the non-dairy milk, garlic and the broth to a boil. While you are waiting for it to come to a boil, mix with a whisk or fork, in a measuring cup, 1/4 c. of the non-dairy milk, thyme, marjoram and the nutritional yeast if using. Add the potatoes to the milk and broth and cook until just starting to get a tiny bit tender, as they will continue to cook when you bake the pie. Be sure to continue to stir. Next add the veggies & chik'n.Pour into a casserole/baking dish, and spread the thawed puff pastry over the top. Baste the top with the remaining 1/4 c. of non-dairy milk. Bake in 375 degree oven (on a baking sheet to catch drips if your pan is really full) until browned and bubbly on the top, about 20-25 mins. Take out the oven and let sit for 5 mins. Warning, if you try to sneak a bite, be sure to let it cool thoroughly first, and I say this from experience....Serve your pot pie with a side salad, and you are good to go!
Yield: 6-8 servings
Some variations would be to use diced cubes of extra firm tofu instead of the Gardein Chik'n. You could also saute some shittake mushrooms and a bit of minced onion, to add in with the veggies (my kids would never touch it then, but I would love them!). You could also use premade vegan pie crust to top it instead of the puff pastry.I just used what I had on hand. Or try baking it in individual crocks if you want to get really fancy. Another variation is to not bake the pot pie, and serve the veggie/chik'n/gravy over already prepared biscuits. The Reduced Fat Bisquick is actually vegan if you mix it with a non-dairy milk. This makes great leftovers if you need to bring a lunch to heat up at work.
Okay, this is the second time this week I have read an article about. this, and it is freaking my wee little mind out, frankly. The Great Pacific Ocean Garbage Patch. Hmph. Yes, apparently there is a ginormous, swirling "patch" of garbage out in the Pacific Ocean. Calling it a "patch" seems quite the misnomer, when they keep judging its size to be close to the area of Texas or France. Why is this just starting to leak out? This is disgusting, dispicable and disparaging to the entire human race that we treat our planet, our home, in this manner. How long are we going to wait before we do something about this???
This looks to be a very comprehensive guide to vegan/vegetairan eateries in Pittsburgh. I like that it doesn't just focus on vegan/vegetarian restaurants only, but that it also recognizes other restaurants that provide vegan/vegetarian options. All too often we get caught up in the all or nothing mindset, and our world is just not that way. It makes life a lot easier when we accomodate all types of eaters, that way everyone can find something and can all go out and about amicably! I have personally been to many of these eateries, and highly recommend all of them. In fact, we just enjoyed the Prix Fixe at Kaya on my birthday in July, which was delicious! (Just a side note, Maggie's Mercantile in Stahlstown was closed the last I checked, so make sure to call first, in case it re-opened.)
Get out and enjoy these wonderful eateries-happy eating Pittsburghers!
What does 'organic' really mean to Whole Foods? The use of the term "organic" is heavily regulated in foods by the USDA (United States Department of Agriculture). However, personal care products are a different story. They fall under the auspices of the FDA (Food & Drug Administration). Many American consumers don't really know the difference. Whole Foods has decided to change this lack of regulation by the FDA, at least in their store. Read this article to find out what they are doing to make a difference!
Yes, I know, another artichoke recipe...but I so loooovvve them. I saw a recipe in Vegetarian Times that inspired this recipe, with a few quick changes, presto, chango, and we have a creamy, tangy & luscious, pasta dish.As always, try to use organic products when possible and practical.
8-10 oz. semolina linguine
2 T. Earth Balance Margarine
1 clove garlic, crushed or minced
Juice of one lemon
1 package of vegan cream cheese (Tofutti has a great brand)
1 can artichoke hearts
zest of one lemon
1/4 c. minced parsley
salt and pepper to taste
Cook linguine according to package directions. Reserve 1/2 c. of pasta cooking water. Quarter the artichoke hearts and place in large bowl. Meanwhile, right before pasta is al dente, melt margarine in small saucepan. Add crushed garlic, saute for 2 minutes. Whisk in juice of one lemon, cream cheese and cooking water.
Drain pasta, and toss with artichoke hearts. Drizzle cream cheese mixture over the pasta and toss to combine gently. Sprinkle lemon zest and parsley over the top.
Seeing as how I love lists (my lists have lists....), I am very honored that Healthy Lunch Box Bunch included OrganiKooK on her Best Vegan Blog list. Her site is awesome, I refer to it often for inspiration. For some great recipes and yummy looking food pix, check out the list and her site!
We all know the arguments that being vegetarian is better for the environment and for the animals -- but in a carnivorous culture, it can be hard to make the change. For those of you who just cannot give up your meat, there are other options. Not everyone can go whole hog (quite the pun...) and become vegetarian, let alone vegan. We tend to be an "all or nothing" culture, however, there are alternatives. For instance, my family eats mostly vegan at home, but when they go out, they can have other choices.
Graham Hill has a powerful, pragmatic suggestion: Be a weekday veg. Listen to this short video where he describes the the logical choice & enormous benefits of giving up meat just during the week. Graham Hill is the founder of TreeHugger.com; he travels the world to tell the story of sustainability.
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