Blondies, Brownies & Redheads: On the Vedge Night at Tu Belleza Studio.

Who's coming out on Friday, December 3 for On the Vedge Night at Tu Belleza Studio in Northern Liberties?

This Blonde will be out in Full Force. I'll be sharing my favorite healthful holiday cocktails...

There will be Redheaded Tarts...in case you've ever felt like one...and other guiltless bites.

If you're in the mood for a new 'Do, we'll have a drawing for a Gift Certificate to Tu Belleza...

Plus other Giveaways and Gift Bags...

Register here and we'll see you there...let's drink to our health.

Expensive Taste: The Maitake Melt.

Enhance your immune system with this 'Shroomsteak...it may be worth the initial sticker shock.

Over lunch at Barbuzzo one afternoon, we quickly decided that a Hen-of-the-Woods Mushroom Grinder would equate to One Amazing Sandwich. We hit up the Reading Terminal Market to procure the 'shrooms, also commonly known as Maitake, which is Japanese for Dancing Mushroom.

What's so special about the Maitake? Well, they are known to enhance the immune system.

Our Shroomsteak plans were nearly thwarted when we discovered that Maitakes were $28 per pound at the market. We carefully selected $10 worth of mushrooms, still feeling cheated, but knowing that we were worth it.

For a side, try roasted broccoli. The smear of hummus on the roll is absolutely essential, giving the sandwich a buttery flavor as the hummus soaks and cooks into the bread, softening it slightly, while the edges remain crisp.

Would I do it again? Absolutely, with a less expensive mushroom. It was earthy, succulent, enormous, filling, and packed with veggies (an entire pepper per sandwich, nearly 1/4 lb of mushrooms each).

The Maitake Melt
Makes 2 large sandwiches

1/3-1/2 lb. Maitake mushrooms, cleaned and broken up
1 red pepper, sliced super thin
1 yellow pepper, sliced super thin
1/2 onion, sliced and quartered
2 cloves of garlic, minced
5 sage leaves, chopped fine
1/2 tsp smoked paprika
Hummus
Sesame Italian bread
Salt and pepper to taste
1-2 tbsp. safflower oil

Preheat oven to 400 degrees.  Heat oil over medium high heat.  Add garlic when the oil ripples, followed shortly by the rest of the veggies.  Add paprika, salt and pepper.  Sauté until veggies are tender, adding sage about a minute before they are done.  While veggies are cooking, cut Italian rolls in half, slice them, and smear hummus on them.  Split the veggies between the two rolls.  Toss them in the oven for about five minutes, until toasty.

*You can also add vegan cheese for those vegan cheesesteak cravings.

Getting to Know Soy Yogurt: A Love Affair.

Soy yogurt gave me a bad first impression. It's taken me a long time to call it in for a second interview. Greek yogurt and I are officially over, but that doesn't mean I don't still think about a giant bowl of fresh fruit with granola and slopes of uncharted yogurt territory.

To cope, I had to experiment. I learned that I did not like So Delicious Coconut Milk yogurt. The consistency and the tang were both off. I came across something amazing, the One Lucky Duck Parfait, which layered the house granola (watch my video review here), blueberries, and a thick coconut meat yogurt that had the body of a true Greek and a rich flavor. High bliss, but I couldn't exactly move to NYC because of my yogurt cravings, now could I? I have the recipe, but that's another post.

I scanned the shelves again, grabbed two brands, both vanilla flavor, that I had not tried, and figured: If I hated both, at least I could vent my frustrations via On the Vedge.

The Contenders:

WholeSoy Organic
Stonyfield Organic O'Soy

Both yogurts were 99 cents for 6 oz containers.

O'Soy bills itself as "smooth and creamy", and after you stir it with a spoon to thicken it, it is true to its word. The naturally sweetened product with organic milled sugar has 6 live active cultures and 7 grams of protein at 150 calories and 3 grams of fat, 21 grams of sugar, 15% calcium. It comes in both smooth and creamy and fruit on the bottom varieties. 

The major DOWNSIDE: It's not vegan! Yep, after I had tasted it and tweeted how delicious it was, one of my readers quickly pointed out that there is in fact, dairy in the product. I missed that while I was scanning the product and was really let down to find this out. Really, Stonyfield, what's the point here?

So I added a new contender.

Silk Live!

Silk Live! gets its sweetness from evaporated cane juice, has !!!!! live cultures, and contains 150 calories and 3 grams of fat, 18 grams of sugar, and 5 grams of protein. Calcium is a nice 30%.  It is available in 9 flavors. It's not labeled as organic, but contains organic soymilk and organic cane juice. It is only ten cents cheaper, at 89 cents for a 6 oz container.

WholeSoy is sweetened with evaporated cane juice and also contains live active cultures. It spoons out at 160 calories with 4 grams of fat, 18 grams of sugar, 7 grams of protein, and 35% calcium. All are similar, but WholeSoy gets the edge with its calcium content, a key nutrient that I look for. There are several flavors to choose from.

Tasting Time: 

I decided to layer the yogurts in parfait glasses with granola topped with a couple of carob chips and a drizzle of agave. That's how I take it.

The O'Soy was luscious. It tasted like soy, but didn't have an aftertaste. Oddly, it reminded me of the first time I tasted soymilk. Banana pudding also came to mind. I polished off the parfait, finding it very satisfying. It's a shame it's not vegan. Because look how delicious it was:

The WholeSoy was smooth, not as thick as the O'Soy and the vanilla flavor was not as pronounced, but it was very good. There was no soy aftertaste. Because it is actually vegan, it beats O'Soy by default. But if O'Soy were vegan, I would probably choose that instead.

The WholeSoy:

When it came time to sample Silk Live!, I no longer had any hesitation. I knew that it would not be a horrible experience. 

While it tasted similar to the other contenders, it had a thinner consistency, as shown by the trickle of agave nectar above, which the body of the yogurt could not hold. I still enjoyed my parfait.

The Victor:

Whole Soy. I will be purchasing Whole Soy because the consistency is thicker than the Silk Live! and the reassuring labeling that it is made with organic soybeans. It also contained the most calcium at 35%.

*Soy Yogurt Tip: My initial bad impression of soy yogurt happened because I did not whip it first. Each yogurt above was stirred in a whisking motion to give it the most body and a smooth, whipped texture. If you don't do this and try eating it, your first spoonful will be watery and off-putting.

*Soy Yogurt Tip #2: I always pour my yogurt into a bowl or small glass. By taking an extra minute to serve yourself something that looks a lot more appealing than a plastic cup, you will be that much more satisfied. 

Do you enjoy soy yogurt? What's your go-to brand? Have you ever tried making your own?

My one recommendation to any soy yogurt producers: Develop a Greek-style yogurt.

An On the Vedgy Thanksgiving.

We approached Thanksgiving this year as an opportunity to introduce new foods and swap in light, clean alternatives to the traditional dishes. After consulting with the family, it was clear that we need to change things up, let go of the rules, and live a little. We wanted our guests to ask questions, to have colorful plates, and to end the meal feeling comfortable. The concept of "Thanksgiving food" is not very exciting, especially when there is 1 vegan, 2 vegetarians, and handful of veggie-friendly folks who love good food that is good for them.

Josh decided to make his Signature Stuffing, which just gets better every year I spend with him.  We went from having multiple stuffing each year to only offering the vegan version, after declaring Josh the victor of the dish. Some apple sage sausage (v), butternut squash, stale ciabatta, loads of reduced sodium veggie stock, and heaps of sage are the components of this otherworldly bread pudding.

I wanted scones, savory ones at that, so I tweaked the Babycakes recipe with olive oil and sage, made a triple batch, and the rich flavor went over well with our crowd, especially the younger lot.

The night before, the men in the family stuck to the one tradition that I hope never ends: Soup Making.
They drank beer and peeled taters all night, which culminated in the Sweet Potato Parsnip Soup from the Skinny Bitch Ultimate Everyday Cookbook (though Josh kept the recipe source a secret that night). The final touches for the soup: Miso swirled throughout and a garnish of toasted pistachios and herbs. It had a smooth heat and was a hydrating course before the main meal.

 Josh and I planned on a Tempeh Mushroom Fricassee from Cooking Light and Stir-fried Brussel Sprouts with fresh figs and hickory tempeh strips. Lots of proteins for added pops of flavor and depth.

I had also ordered a Vegan Pumpkin Pie from Sweet Freedom Bakery, which was the kicker I was looking forward to. With all of that, I figured the veg heads were covered.

But I did not anticipate that we'd have an impressive dairy-free starter from our family friends (they own a local cheese shop), who contributed a flavor-packed pepper stuffed with eggplant that was a terrific way to begin.

Or that my mother-in-law would have Earth Balance in the fridge and Dandies vegan marshmallows in the cupboard for the classic dish that we were not quite ready to dismiss from our Thanksgiving: Sweet Potatoes. Except this year? Vegan, by chance.

And especially the Soy Nog  that we brought a pitcher of, that was passed around in little glasses and sampled and enjoyed by many. An elevation of the original, with tofu, soy milk, and highly approvable rum.

We had Yorkshire Pudding this year (not vegan, but definitely a fun addition to the feast) and it lended even more perspective to the meal. We were combining talents and tastes for something truly memorable and distinctive.

The Brussels Sprouts and Stuffing were the best takes on both that I have experienced. The pumpkin pie from Sweet Freedom (made with coconut milk) had a thick, indulgent texture and a solid crust.

Smoky Sauteed Brussel Sprouts

1.5 lbs brussels sprouts, sliced thinly (as if you were slicing carrot coins)
1 package of Lightlife Tempeh Strips, chopped
4 fresh figs, diced
1 clove garlic
2-3 tbsp oil
Salt, pepper, to taste

You can use a wok or a large saute pan. Heat the oil and garlic together and then add the tempeh. Cook for a few minutes and then add your sprouts. Drizzle with more oil and stir occasionally, until sprouts are tender. Toss in figs for last couple of minutes.

Serves 4-6 (we tripled this recipe for the crowd)

A family that eats tempeh together. Could a girl ask for any more than that?

The Ins & Outs of the Hottie Hot Yoga Bag.

It's been awhile since my last Lululemon review, but don't worry, our relationship is stronger and more heated than ever.

Whenever I model a Lululemon bag in the store, I end up putting it down because the bags are too big for me. I pack very light for yoga or pilates, and for overnight trips, I have been known to fold my clothing until it is the size of my hand and will take up as little space as possible. All the more room for precious toiletries.

I'm a believer of small, compact technology and only traveling with the things you need (I understand reserving space for extra shoes). Even my Vibram Five Fingers sneakers are extremely portable. So what was I looking for? A bag that didn't chant "yoga" and could hold my Netbook and my larger camera. A bag that could store that evening's dress and a pair of heels without digging into my shoulder.

I was waiting for a bag like the Hottie Hot Yoga Bag to come along. That's what I meant by "heated".

I'm a fan of the top handles and the adjustable strap option. It can hold 50 lbs. It's made from polyurethane, which is more durable than leather and is washable, with a waterproof pouch tucked inside for those sweaty clothes. Mostly, though, it comes down to size. This bag doesn't feel awkward to me.

Potential downside? My Droid X does not fit in the "Phone" pocket inside the bag. Itt does tuck securely into the side flap on the outside of bag, meaning I'll never have to unzip to find it. There's a "Tunes" pocket that should fit an iPod. Or perhaps a LaraBar.

I went for basic black, which is what the Walnut Street store had in stock, but also makes the most sense to me, even if the lime would have been a fun bag color. I don't think I own a single stitch of lime. I try to keep my citrus limited to beverages.

I did need something to put in my bag so I also got a Run: Swiftly Tech long sleeved tee in Wish Blue (see above). I've been feeling the chill during my yoga practice lately and it's a nice layering piece that I think would transition easily into brunch. I had  my first workout in it this morning and even though it does get a bit warm after some cardio, it's still breathable and has moisture-wicking in the armpit section. It's toasty and I'll be extremely appreciative of it on those bitter cold days.

Overall, two of my current favorites this month. If I could add a third, it's my Lulu legwarmers. I would wear them every day if I could.

Previously...

Lululemon From Head to Thumb: The Wear With All Jacket.

Protecting Your Assets: The Tadasana Pant

 

Vegan Power Lunch at Barbuzzo.

Dinner at Barbuzzo was every bit as impressive as I thought it would be, so weeks later, I could not wait to check out their lunch options, which promised a Mediterranean Antipasti Plate from the Chef's Bar, a selection of 5 out of 8 items (veggies, spreads, grains, etc) for $13.

There is nothing I love more than the Veggie Plate. The Sampler Platter. The Bit-o-This Bit-o-That.

So I happily chose after our server confirmed that 5 of the 8 were indeed prepared without dairy.

My plate: Hearty, chewy mushroom farro, mixed olives, juicy beets, deep, lustrous Black Tuscan kale, and a knife-worthy vegetable stack. Can you tell I'm not much of an olive fan?

Josh had added a vegetarian soup to his plate (butternut squash with a bit of cream) and chose the fave bean crostini with parmesan.

The mushrooms in the farro (I believe they were Hen of the Woods) reminded me of seitan, as they were so tender and texturally fascinating that Josh immediately suggested we make a Mushroom Grinder using them. It would be our preferred version of the vegan cheesesteak.

Even the crusty bread that crowned it all, rubbed with oil that left our lips shiny, was pleasing.

Lunch at Barbuzzo, as it should be, was much lighter than dinner. They are a touch heavy on the oil here, but it is Mediterranean food, so you just have to live with that, lick your lips, wipe your hands, and go power shopping with me afterward.

We had reservations for Friday lunch, and I do recommend reserving a spot on their website or trying to snag one at the bar, because it did start to fill up while we were there. Check out the lunch menu here, and try ordering the beet salad, squash salad or the Strozzapretti pasta (it's dairy-free) without the cheese.

Bring on the Vegan Bearnaise: Tofu Benedict.

Our Google Calendars usually dictate whether or not we have time to prepare something fun for dinner. Since we both love to cook, we make a point of doing it often. But this week, we have managed to cook at home every night.  That isn't much of an event, and as I've stated before, the  majority of dinners are not blog-worthy.

But last night's meal was something that no restaurant in Philadelphia currently offers. As far as finding a vegan sundae with the works (vegan cookie crumbles, rice whip, carob sauce), that's near impossible, too. 

We made something odd, for us - Tofu Benedict with Vegan Bearnaise - from the Horizons cookbook.  It's not often that I think about a Benedict or consider having one for dinner. I've never attempted to veganize the dish before and I have never had a real Benedict (gasp?). By the time I would have eaten at a restaurant that served one, I had already turned vegetarian.

In the morning, as we were pondering what to make for our dinner guests, I saw the gorgeous photo of the Tofu Benedict during our usual flip through the Horizons book and that became what I wanted.

Then I set about my day and completely forgot what we were making until I called Josh later that afternoon in a frenzy, about to enter Whole Foods, and asked him to remind me again.

It all started out like this. 

The recipe calls for a Vegan Bearnaise, instead of Hollandaise. If you're perplexed about the difference between the two, here is the answer. Luckily, Josh is very schooled in his french sauces and in his past had been accepted to study at Le Cordon Bleu. While he chose not to attend, he did not abandon his passion for the kitchen:

Bearnaise with a back view of the Ben Franklin Bridge from my office window. It was Benny time.

We used wheat english muffins and added some sauteed spinach. For vegan bacon, we chose Lightlife's Smoky Tempeh Strips. I seared the wonderfully spice-crusted tofu rounds in one pan and flipped tempeh in another and felt a little bit like a short order cook at a vegan diner. Josh manned the the Bearnaise and the english muffins, and assembled each glorious stack.

Tofu and tempeh together? It's like a forbidden tryst of proteins that snuck away for one night only.

While I never imagined I'd ever care about adding a Vegan Benedict to my repertoire, I'm very glad that we did.

For dessert, I had crumbled up some vegan gingersnaps that I had baked the other day for Not Guilty Pleasure Vegan Sundaes. I scooped out some Purely Decadent Coconut Milk Ice Cream in the Cherry Amaretto flavor, melted some carob chips for a smooth chocolate sauce, and drizzled it over the Rice Whip crown (that may have been a guilty pleasure).  Cherry and ginger are glad to have met in this way.

Taco Salad Tuesday.

Today was Taco Salad Tuesday, with a Raw Vegan Nut Meat recipe from Love Veggies and Yoga. The taco nut meat already contains chili and cayenne, giving it that taco spice that really makes this salad. It also stands in as a zesty taco filling.

Almost Raw Taco Salad

Romaine lettuce
1/2 tomato, diced
1/2 avocado
1/2 lime
1 corn or flour tortilla
1/4 cup taco nut meat (recipe here)
2 tsp Vegenaise or vegan sour cream
hot sauce
chili powder
salt 

Lightly brush a tortilla with oil and sprinkle with chili powder. Bake your tortilla in the oven for 10 minutes or until crispy. Slice into triangles for chips. To make this raw, try it with dehydrated tortillas.

Combine Vegenaise, a few dashes of your favorite hot sauce, salt, chili powder, and a squeeze of lime juice together for your spicy dressing.

Arrange and toss your salad components, top with nut meat, and garnish with chips and lime.

2 for 1 Drinks: Green Juice Cooler. Power Collins.

When I was a kid, we used to drink Ecto Cooler Hi-C. It was a lemon lime fruit punch.

The Power Collins (Green Juice Cooler with Gin & Agave Nectar)

I had completely wiped that memory away until yesterday, when I topped a glass of ice and freshly pressed green juice (spinach, fennel, apple, parsley, lemon) with some club soda for a refreshing "cooler" type of drink. As I sipped it from a metal straw, the electric green hue automatically reminded me of this Ecto Cooler Hi-C.

Except this version was sugar-free and packed with veggies, fruits, and herbs, and I'd gladly serve it to children. It tastes citrusy, bright, and slightly sour and has the carbonation from the club soda, so it's the perfect thing to cure a soda addiction or add a nice twist to your glass of juice.

We managed to polish off a pitcher of green juice this way (we typically do shots of it throughout the day whenever we make a batch of juice). But after a day or two, we tend to forget about the rest of the juice and it goes to waste.

The Green Juice Cooler prevented that from happening. The stats:

Per half cup serving:

40 calories
Vitamin A 85%
Vitamin C 166%
Calcium 11%
Iron 16%

I'll be serving my green juice "Power Collins" at On the Veg Night at Tu Belleza Studio during First Friday. So don't forget to RSVP to tiffany@tubellezastudio.com.

The Clif-wich.

This is sort of a why-not recipe.

I think it would be the perfect dense and portable meal for hiking trips or long flights.

Who needs bread when you've got oat bars? Simply flatten two Clif Bars until they resemble bread slices. Spread one bar with fruit, nut butter, or anything you fancy, and top with second Clif Bar. Cut diagonally, and you have two sandwiches or one really big power sandwich.

I like to use two different flavors that work well together - White Chocolate Macadamia Nut and Spiced Pumpkin Pie or Chocolate Chip and Banana Nut Bread.

You could also cut into smaller pieces and serve as a healthy snack for a group. Or spread vegan frosting or chocolate ganache in between to make mini desserts.

Next experiment: Freezing a chocolate chip Clif-wich. The Chip Clif-wich.

On the Veg Night at Tu Belleza Salon on Friday, December 3

As we get further into the holiday swing of parties, endless temptations, and one too many cocktails, it's important to remember that

A) We need to balance out those extra treats with some veggies
B) We need good hair during this extra-social time.

Tiffany from Tu Belleza and I want to make sure you look and feel your best, so we're bringing you On the Veg Night at Tu Belleza Studio, an evening of:

- Antioxidant-filled vegan cocktails that won't give you a headache

- Light and healthy vegan appetizers that'll get you glowing

- Recipe cards to take home for your own vegan cocktail party

- A chance to win gift certificates for beauty treatments at Tu Belleza (With all natural and vegan Aveda products)

- Delicious two-bite desserts made from Better Butter, an all natural peanut butter spread with half the calories and fat of other peanut butters.

Let's drink to our health. Please RSVP to tiffany@tubellezastudio.com and we'll see you there!

Tu Belleza Studio is a specialty studio that offers beauty services from Claudia Seyler Hair and Makeup, Extensions By Tiffany Lahn and Lash Girl, Kim Lancashire. We offer women a comfortable place where a specialty menu of services is provided in a unique, chic environment that is personal and elegant. We are by appointment only without the hustle and bustle of a salon or spa. Quiet and Chic. Tu provides Hairstyling, Hair Extensions, Hair Color ,Eyelash Extensions, Makeup and so much more.... We also have a retail section which includes Tu’s own personal line of makeup, TU by Claudia Seyler, AVEDA, hair care and skin care items, veils, jewelry, scarves, and Cass Luxury Shapewear. We also provide our services for photography, commercial, editorial, television and general media.

Spicy Cashews. Lumberjack Approved.

Peanut Brittle that doesn't stick to your teeth and remind you of your grandparents? Right on. Spicy Cashews from One Lucky Duck are clusters of cashews with a maple glaze and an afterslap of heat. This is the stuff you may have to hide near your desk where you keep your stash of liquid stevia and hot sauce. Otherwise, any lumberjack in your life is going to fall hard for these, even when you point out that there's a cute little duck on the bag.

This is what I'll be snacking on as my week of Intensity draws to a close. I may have to toss them in a salad. And I absolutely must attempt my own batch as the bag empties.