Healthy Vegan Coleslaw

My grandmother liked to give me a hard time about me being vegan, albeit in a loving way. She made an amazing coleslaw that happened to be vegan. She passed in October 2014, and while I was moving into our new home, I found this recipe laying in my nightstand drawer. I figured it was time to post it, and have added the recipe below. Enjoy in memory of my grandma!

Vegan Coleslaw

yields 12 servings

Ingredients

1 bag coleslaw mix

1/4 c. bell pepper

1/4 c. onion

2 stalks green onion shallots

1/2 tsp. dry mustard

1/2 tsp. salt

1/4 c. sugar

1/8 c. vinegar

1/2 c. canola oil

1 Tbsp. poppyseed

Directions

1. Add coleslaw mix, bell pepper, onion, and shallots together and toss well in a bowl.

2. Mix dry mustard, salt, and sugar together and add to vinegar and oil, stirring until thick.

3. Combine all ingredients and add poppyseed until well mixed.

4. Chill coleslaw until ready to serve.

Vegan Cheesy Spinach Manicotti

While thinking about what I was going to buy at the grocery store, I suddenly became overwhelmed with the idea of manicotti. I haven't had a nice manicotti in a long while, so I knew this had to be the first dish that I cook in my brand new kitchen. It wasn't pretty while I was in the process of stuffing the manicotti, but it turned out amazing and I ended up eating this for breakfast, lunch, and dinner. That's how good it was!

Ingredients
yields 6 servings

1 package manicotti shells
1 package meatless crumbles
1 Tbsp. olive oil
1/2 c. water
1/2 c. whole wheat flour
1 jar tomato and basil sauce
1/2 bunch spinach, stems removed
2 garlic cloves
1/4 c. fresh parsley
1 bag Daiya mozarella style shreds
1 package silken tofu
2 tsp. dried basil
2 tsp. Italian seasoning
2 tsp. nutritional yeast

Directions
1. Cook manicotti shells according to package instructions.
2. Brown meatless crumbles in a nonstick skillet with olive oil. Add water while scraping the bottom of the skillet with flour. Pour in tomato and basil sauce and simmer on low heat.
3. Combine spinach, parsley, and garlic cloves in a food processor.
4. Add in 3/4 of the bag of Daiya shreds, tofu, spices, and nutritional yeast to the food processor.
5. Stuff manicotti shells with filling and add to 9×13 and 8×8 Pyrex dish.
6. Top with meatless crumble sauce and top with remaining vegan mozarella shreds.
7. Cook at 350° for 40 minutes.

Perfectly Crispy Vegan Garlic Bread

I have been making lots of Italian dishes lately (vegan manicotti, tomato basil soup, and lasagna). The perfect pairing and easiest side I could think of is crispy garlic bread. I used to eat Garlic Texas Toast from the freezer aisle, but guess what? It ain't vegan. Now, I'm not saying this is super healthy (hello, butter...), but if you enjoy carbs as much as I do, then you'll love these.

Perfect Crispy Garlic Bread
yields 24 mini garlic breads

Ingredients
1 large loaf of fresh baked bread (from store bakery)
1/2 cup vegan butter (Earth Balance)
2 Tbsp. minced garlic
2 tsp. Italian seasoning

Directions
1. Warm butter, garlic, and italian seasoning in microwave for 1 minute in a microwavable dish.
2. Cut loaf of bread into small pieces.
3. Place on silicone baking mat on cookie sheet and cook at 350° for 12 minutes.
4. Serve with your favorite dish.

Red Gold Veganized Lasagna with Meatless Meat Sauce

I have been on an Italian kick for the last few weeks and when I received an email from Red Gold Tomatoes asking if I'd like to create a lasagna using their products, I jumped on the opportunity. I perfected a veganized ricotta-inpsired cheese blend of tofu and "mozarella-style" shreds and knew I could whip up something that hit the spot and be filling, as well. They sent me information on Laura's Lean Beef, but I opted to use my own meatless version and substitute with pureed meatless meatballs instead. Here's a quick tip o' the hat to their latest campaign,
 
Again, a special thanks to Red Gold Tomatoes for sending the noodles and Red Gold products! They are hosting a giveaway from January 13th–February 3rd on Facebook, where they will be giving away 750 aprons. They'll also be giving away 6 Gourmet Lasagna Party Prize Packs, which will include a Le Creuset Lasagna pan. Check it out and enter to win!

Ingredients
1/2 package lasagna noodles
1 Tbsp. olive oil
1/2 package of meatless meatballs
2-14 oz. cans of Red Gold Diced Tomatoes with Basil, Garlic, and Oregano
1 bag fresh spinach
2 cloves garlic, minced
1 1/2 c. unsweetened almond milk
8 oz. Tofutti Better Than Cream Cheese
1/2 c. whole wheat flour
1 c. Daiya Mozarella-Style Shreds
1/2 tsp. garlic powder
1/2 tsp. onion powder
paprika for garnish

Directions
1. Cook lasagna noodles according to the directions on the package.
2. Heat olive oil over medium heat and add meatless meatballs in olive oil. Once cooked, puree in food processor.
3. Warm both cans of Red Gold tomatoes in saucepan and stir in pureed meatless meatballs.
4. Add the remaining ingredients to a food processor and blend until smooth.
5. Spread a thin layer of the meatless meat sauce on the bottom of a glass 9×13 glass Pyrex dish.
6. Add three lasagna noodles as the next layer.
7. Spread a layer of the spinach puree.
8. Repeat steps 6–9 once more and top with optional paprika and additional mozarella shreds if desired.
9. Bake at 350° for 45 minutes uncovered.

The Ultimate Guide to Vegan Kolaches (Dough + Filling) Recipes

I had been begging my mother for two and a half years to make me some vegan kolaches. My family heritage is Czech, and I grew up watching my grandmother and now my own mother bake large batches of kolaches in the kitchen. I'm Texan and this is a big deal down where I'm from. I finally planned a full day to attempt a batch of vegan kolaches, and these have been given the stamp of approval by my Czech grandmother (who still speaks Czech!). She gobbled them up and when I said they were vegan, all she said was, "Ain't it?"

Special thanks goes out to Helen Pitlik of Vegtastic.net for giving me permission to share her own dough recipe that I slightly modified. Thanks again for a wonderful recipe!

Vegan Kolache Dough
yields 4 dozen small kolaches

Ingredients
2 cups lukewarm non-dairy milk
2/3 cup sugar
2 packages dry yeast
1/3 cup oil
1-1/2 teaspoons salt
6 cups flour, divided
4 Tbsp. vegan butter

Directions
1. Add sugar to lukewarm milk and stir in yeast in a large bowl. Let sit for a few minutes until foamy.
2. Stir in oil, 3 cups flour, and salt and mix until combined. Stir in remaining 3 cups of flour.
3. Shape into ping pong–sized balls and place on a greased baking pan about 1 inch apart. Let rise until more or less doubled in size (about two hours).
4. Press down centers on "wet" side that was facing down on your pan with your thumb and fill with desired filling.
5. Let rise again for another hour.
6. Brush the tops with melted vegan butter and bake at 350° for 15–18 minutes.

Filling options
1 can poppyseed filling
1 package Beyond Meat Grilled Chick'n
1 package Tofurkey Roast Beef
1 package Daiya Cheddar or Swiss cheese
Cream cheese with popsika (instructions below)
1/2 can cherry pie filling

Cream Cheese Filling
yields filling for 20 kolaches

Ingredients
1 package Tofutti Better Than Cream cheese
2/3 cup sugar
1 Tbsp. vanilla

Directions
1. Soften cream cheese in microwave for 30 seconds.
2. Blend together cream cheese, sugar, and vanilla.
3. After following steps 1–3 for the kolache dough, press down centers of the risen dough with a spoon to create a small "bowl".
4. Add filling mixture and top with popsika (directions below).

Now onto the topping for the fruit kolaches. This was always something my grandmother let me do, and I honestly have no idea what popsika even translates to. My cousin calls it "The Crumble", so whatever works!

Popsika (The "Crumble") for Fruit-Filled Kolaches
yields topping for 3 dozen fruit kolaches

Ingredients
1/4 cup vegan butter
1/8 cup sugar
1/8 cup flour

Directions
1. Blend ingredients together with a fork until it begins to crumble. Continue to add equal amount of sugar and flour until crumble is achieved
2. Sprinkle over the top of the fruit-filled kolaches.

Vegan Protein-Packed Crockpot Bean Chili

After visiting with my midwife at my six-month checkup, I asked her about the growth of my baby. I had noticed she was slightly below average in size and I had gained a whopping seven pounds since my last checkup. The midwife suggested I upped my protein and bean intake, so the next morning, I set out to grab some ingredients to make a protein-packed bean chili that could satisfy my hunger and also provide some great nutrition for the baby. We tossed together the recipe below and it couldn't have been easier.

Vegan Protein-Packed Bean Chili
Yields 8 servings

Ingredients
1 onion, chopped
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can petite diced tomatoes
4 cups water
1-1/2 cup textured vegetable protein (TVP)
1-1/2 cup 365 Everyday Organics rice and lentil medley (sold at Whole Foods)
2 Tbl. chili powder
1 Tbl. cumin
1/2 tsp. cilantro leaves (dried) or 1/2 cup fresh
1 tsp. cinnamon
dash vanilla
dash cayenne
less than 1/4 cup brown sugar

Method
1. Turn crockpot on at low setting.
2. Carmelize onions in pan and add to crockpot with chopped celery and diced tomatoes.
3. Microwave 1 cup water for three minutes.
4. Place TVP into a bowl. Pour microwaved cup of water over stir together until well combined. Add to crockpot.
5. Add rice and lentil medley to crockpot and stir well.
6. Add in spices and remaining water.
7. Cook for 4 hours at low setting.
8. Add the pinto beans and black beans to the pot and stir together.

9. Cook for an additional one hour and then serve with crackers.

Vegaprocity Interview + Intro to a New Vegan Community

When I first went vegan, I certainly wasn't the most tolerant. I would even say most people weren't tolerant of my choice. That's why I love the idea of Vegaprocity, an online vegan community which offers news, recipes, discussions, and the latest vegan product announcements for vegans and veg-curious readers. This worldwide community offers a place to shed some light on the vegan lifestyle and fosters open-mindedness and the willingness to learn and explore new perspectives. It's a place that will allow an open, nonjudgmental platform to practice Vegaprocity (see definition below).

Check it out and see how the site is aiming to create a healthier, more beautiful, and more compassionate world!

Did I mention they have started a great inventory of vegan recipes for those who are looking for some yummy meals? Keep an eye out for new content as the community grows or join in on a discussion!

veg·a·proc·i·ty [veeg-uh-pros-i-tee] noun

1.   A reciprocal state or relation between health-, environmental-, and/or animal-conscious vegans and/or the vegan-curious.

2.   Vegaprocation: mutual, reciprocal exchange between vegans, eager to work together to create a sustainable, cooperative, and more compassionate world.

3.   The relation or policy in commercial and/or personal dealings between vegans, both from the same and from differing cultures, by which opportunities, information, news, recipes and mutual support are granted by each vegan to other vegans, and/or to the vegan-curious.

Origin: 

2014: English vegan (1940s) + Latin reciprocity (1760s)

Check them out online! | LinkedIn | Google+ | Twitter | Facebook

The Little Red Journal (LRJ): What made you want to create this site?

Vegaprocity (VP): After going to the Catskill Animal Sanctuary and meeting farm animals up close for the first time, I started to do more research on how my lifestyle was impacting animals— both human and nonhuman—and our environment. After watching tons of videos and reading lots of articles, I was truly shocked at how much I didn’t know about the food I was raised on and continued to eat.

After making the decision to become vegan, I wanted to help the movement to bring veganism mainstream. I wasn’t sure exactly how I could do that because my work takes up a lot of time and energy and I had a lot of other responsibilities. I also feel that I am more of a behind-the-scenes kind of person. All of these things made me decide to start a website to educate people in a nonjudgmental environment, as I had witnessed the damage that vegans who harshly criticized others did for the cause. I am not saying criticism isn’t sometimes warranted, but in many cases, it made the situation worse. I can empathize with people who act that way, but I try my best not to because it has been proven in human psychology that this strategy is highly ineffective and repels people even further away from your viewpoint.

LRJ: How long have you been vegan? 

VP: I have been vegan since the beginning of this year (around January–February 2014).

LRJ: What are some of the challenges that the vegan community faces? 

VP: I think the vegan community has a bad stigma because one of the first things people think of is PETA. PETA tends to stand out because of their high publicity and sometimes controversial tactics. I personally think PETA as a whole is a great organization and has arguably been the most impactful in fighting for animal rights.

I also think that there is a lack of information and a lot of misinformation out there. The dairy and meat industry did a very good job of marketing their products to us from a very young age. This holds true for our parents, as well. It can be very hard for people to accept that they have been lied to or have been misinformed their entire lives. With something as intimate as food, I think that multiplies the complexity of the conundrum. 

LRJ: What do you hope to see with the Vegaprocity community? 

VP: I hope to see a community where people can learn about the vegan lifestyle and also learn why people choose to become vegan. I think a lot of people really don’t understand the extensive list of negative impacts their diet creates. I am hopeful that when they do learn the truth, many will start to make positive lifestyle changes, or become fully vegan. 

Vegaprocity | LinkedIn | Google+ | Twitter | Facebook

Not Your Average Smoothie: Pumpkin Pie Smoothie Recipe

It's fall and I'm pregnant. That means I have weird cravings for all things pumpkin. I was recently contacted by Williams-Sonoma with a challenge to create "Not Your Average Smoothie". My response? Challenge accepted.

I wanted to incorporate an unexpected ingredient and thought of the pie crust in a pumpkin pie. A graham cracker is blended into the smoothie and the spices meld together perfectly for a quick ode to my favorite Thanksgiving dessert. Since I am plant-based, I opted for almond milk and vegan cream cheese (yet another unexpected ingredient). The banana gives the smoothie a creamy texture and can hardly be tasted amongst the pumpkin puree.

Fun fact: Since it was so late at night when I wrote this recipe, I didn't want to disturb my roomies. I ended up using an immersion blender instead of my standard blender. It was much quieter and I was surprised at how quickly it blended the bananas into the smoothie!

Try out this recipe the next time you crave this fall favorite. If you have a variation, I'd love to hear it! For now, enjoy this early Thanksgiving treat.

Pumpkin Pie Smoothie
yields 2 cups

Ingredients
1 frozen banana
3/4 c, pumpkin puree
2/3 c. unsweetened almond milk
1 Tbsp. vegan cream cheese
1 Tbsp. agave nectar
1 large graham cracker
1/8 tsp. ginger
1/4 tsp. cinnamon
Dash of cloves
Dash of nutmeg
Dash of allspice

Directions
1. Cut the banana into smaller pieces and add pumpkin, milk, cream cheese, and agave nectar.
2. Crumble the graham cracker into the smoothie and blend in spices.
3. Serve chilled with topping options below.

Topping Options
Soyatoo soy whip cream
Crumbled graham cracker
Cherry (Because, why not?)

Tried this recipe and realize you have extra pumpkin? Double up on your desserts and make a batch of Pumpkin Spice Oat cookies.

Dr. Dolittle - Like Animals!

I must confess that I've never seen Dr. Dolittle, but I do remember reading the book in elementary school. I ran across this video a couple of years ago, and it does make a good point. Check out this scene from the movie, filmed in 1967. All of it is still applicable even today, and the message is clear: Why do we treat animals like animals?

Vegan Slow Cooker Black Bean & Pumpkin Chili

Red Gold Tomatoes reached out to me with an offer to send over some Red Gold products to make a chili. I was immediately drawn to their Black Bean & Pumpkin Chili recipe, but replaced the turkey with textured vegetable protein (TVP). Red Gold graciously sent me a pack of goodies and I set to work on my recipe. Luckily, it's been chilly outside (ok, the pun was totally intended), and it was a perfect meal to fill my tummy and keep us warm. I highly recommend Red Gold Tomatoes and all of their products and have incorporated their tomatoes into many of my dishes since discovering them.

I love the combination of pumpkin into this chili, as it's perfect for Fall. Enjoy a bowl of chili with some vegan sour cream, chopped green onion, or crackers on top. Stay warm out there!

**The following promotion has ended**

Red Gold is hosting a giveaway of 44 Crock-Pots starting September 17, and they will be giving away two crock pots a day for three weeks on their Facebook page. Enter to win!

Vegan Black Bean & Pumpkin Chili

Ingredients
yields 8 servings

1 cup water
1 cup TVP
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can solid-pack pumpkin
1 (14.5 ounce) can Red Gold® Diced Tomatoes
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes w/Lime Juice & Cilantro
3 cups vegetable broth
2 teaspoons chili powder
1 1/2 teaspoons each cumin and oregano
Salt and black pepper to taste

Directions
1. Microwave water and pour over TVP.
2. In a skillet, heat oil over medium heat. Add TVP, onion, pepper, and garlic. Cook and stir until tender. Drain well.
3. Transfer to slow cooker. Add remaining ingredients and stir to combine. Cook, covered on low for 4 to 5 hours.

The HappyCow Cookbook: Recipes from Top-Rated Vegan Restaurants Around the World

One of the first websites that I found after going plant-based was HappyCow. I remember carefully selecting a restaurant to try out with my adventurous and supportive coworkers and sharing my passion for great food that is focused on keeping cows happy. And mooing. I even reached out to HappyCow to request to add my blog to their list, and upon doing so, discussed contributing a few posts to the HappyCow blog. The community there is supportive and kind, and there's always a new restaurant to be found anywhere on the globe. I also have a search on my Plant-Based Resources section that is easy to use and can query vegan and vegetarian-friendly options near you!

A couple of months ago, my dad handed me the latest issue of the The Houston Chronicle with a headline "Vegan Aloud". He saw the word vegan and immediately snagged it to show me later. When I opened up the section, I realized the article was about The Loving Hut, a vegan restaurant that I had been to a few times before. Then I squealed with joy as I realized they had been listed in The HappyCow Cookbook, which I didn't even realize was being released!

I couldn't wait to find out what amazing recipes were inside, and I received my preview copy a couple of weeks later. I was also overjoyed to see a recipe from Counter Culture, an Austin favorite of mine that I miss dearly. The cookbook includes over 80 recipes from across the globe and features interviews with the owners. It's full of beautifully photographed (and extremely yummy-looking) dishes that are approachable and easy to understand. I love that restaurants have shared their menu items for all of us to try out!

I am probably completely biased because I absolutely love dessert, but here are some of the recipes that are on my must-try list:
Chia Pudding from Luna's Living Kitchen, Charolette, NC
Chocolate Raspberry Hazelnut Cake from G-Zen, Branford, CT
Gluten-Free Coconut Strawberry Shortcake Cupcakes from Chaco Canyon, Seattle, WA
Peanut Butter Blondies from Green Cuisine, Victoria, BC, Canada
Pumpkin-Chocolate Chip Bread Pudding, Counter Culture, Austin, TX
Raw Brownie Bliss Bites from Choices Cafe, Miami, FL

WIN A COPY OF THE HAPPYCOW COOKBOOK
If you'd like a chance to win a copy of The HappyCow Cookbook, comment below with the name of your favorite restaurant and be sure to check out others on the HappyCow site.

To give you a sneak peek into the cookbook, I've included the Spicy Cha Cha from The Loving Hut here in Houston, TX below.

From Loving Hut in Houston, TX

Spicy Cha Cha

Serves 4–8

3 cups all-purpose flour

2 teaspoons sugar

1 cup cornstarch

2 teaspoons and 3 cups rice oil

1 teaspoon baking soda

2 teaspoons sea salt

3 cups water

2 pounds vegan sea crescents (aka “vegan shrimp”) each sliced in half*

3 cups bread crumbs

1 red bell pepper, diced

1 green bell pepper, diced

4 stalks celery, diced

½ yellow onion, diced

4 stalks green onion, finely chopped

2 tablespoons vegan mushroom seasoning

2 teaspoons dried hot chili powder

*Can be purchased online.

Put the all-purpose flour, sugar, cornstarch, 1 teaspoon rice oil, baking soda, and a pinch of sea salt in a large bowl. Add water slowly and mix well until it becomes a thick batter.

Dip the vegan sea crescents into the flour mixture then roll the vegan sea crescents in the bread crumbs. Make sure each vegan sea crescent is fully covered with the bread crumbs.

Add 3 cups of rice oil in a deep frying pan or a medium-size pan, then turn the burner to medium heat. Place the vegan sea crescents into the pan and fry them until they become golden in color. Take the vegan sea crescents out and set aside on a plate with a paper towel to blot any excess oil.

Add 1 teaspoon of rice oil into a hot pan. Add all diced vegetables (bell peppers, celery, onions) and stir-fry for 30 seconds. Add the fried vegan sea crescents. Sprinkle with vegan seasoning, sea salt, and dried hot chili powder. Stir well for an additional 10 seconds. Remove from the heat and serve alone or ideally on a bed of chopped lettuce with steamed rice.

Interview with Beyond Meat + Coupon Offer

As a vegan, I tend to look for some plant-based meats when it comes to familiar foods. I grew up in the country, so when I switched from omnivore to herbivore overnight, there were definitely some times where I thought I just couldn't manage. Fortunately, I went plant-based at the PERFECT time. Everywhere you look, even in your neighborhood grocery store, there are plenty of options everywhere when it comes to plant-based meats. While wandering the aisles of Whole Foods in Austin last year, I stumbled upon Beyond Meat. It was a new product on the shelves, and it looked delicious. I couldn't wait to get home and make some chicken-free chicken fajita quesadillas that night.

I recently reached out to Beyond Meat to learn more about their products, what inspired this company to produce these options, and what their vision is. Be sure to check out more at Beyond Meat.

Limited time offer | Receive $1 off your next purchase of any Beyond Meat product! [Expires 8/1/2014]

LRJ: How did Ethan, the CEO, switch from the energy sector to researching a meat made from plants?

Beyond Meat: Fixing the "meat" problem was always on the back of Ethan's mind dating back to his time spent with his family on a local farm in Maryland. When he first learned about the amazing strides two scientists at the University of Missouri—Fu Hung Hsieh and Harold Huff—were making using plant-proteins to mimic animal protein, he knew he was on to something.

LRJ: Is Ethan vegetarian or vegan? Did that spur his interest into this topic?

Beyond Meat: Vegan. Ethan has always been interested in improving the world, and after years spent learning about the far-reaching effects of the meat industry, the nagging question he always asked was, “Would we continue to raise and eat animals in such staggering numbers if a perfect plant-based replication of meat existed?" This is the answer that all of us here at Beyond Meat are trying to answer every day!

LRJ: In what year did he start his journey into this venture, and what did he expect to achieve?

Beyond Meat: Officially, Beyond Meat started in 2009 but his research and work with Fu Hung Hsieh and Harold Huff started well before that, and his expectations are nothing short of changing the way the world MEATS!

LRJ: Tell me a little bit more about Beyond Meat's 25/20 vision!

Beyond Meat: The 25 by 20 vision encompasses all of our core values—human health, animal welfare, global resource conservation, and climate change—by rolling them all into one very clear and actionable goal: reduce meat by 25% by the year 2020! This may be a lofty goal, but it's why Beyond Meat exists and all of us here believe that by shooting for a goal such as this could make a significant impact on the world.

LRJ: I've tried your Southwest Strips and made some awesome quesadillas with them and tacos. I was amazed by the quality and how close it was to the real thing. What other products do you offer?

Beyond Meat: We offer three flavors of our Chicken Strips: Southwest, Lightly Seasoned and Grilled; two flavors of our Beef Crumbles: Feisty and Beefy, and our newest product, The Beast Burger, is set to hit shelves soon. Check out www.beastburger.com for more info!

LRJ: How do you decide on developing new products? Are you planning on expanding to other items in the future?

Beyond Meat: One of the major focuses here at Beyond Meat is innovation. We are constantly looking to refine and improve our current offerings and are constantly looking for ways to incorporate other plant-based proteins and unlocking new and improved methods to provide the best possible MEAT around!  We're not satisfied with being a great plant-based meat; we're shooting for a world where the "meat" section is simply the "protein" section.

Beyond Meat is sold across the US in HEB, Whole Foods, Publix, and Sprouts. Find a store near you to try their products for yourself!

Limited time offer | Receive $1 off your next purchase of any Beyond Meat product! [Expires 8/1/2014]

The meal options with Beyond Meat are really endless. Here's a few yummy photos of the beef and chicken in tacos, soups, and more!

Houston Vegan Eats Review: Aling's Indo-Chinese Cuisine

My husband recently received a raise at his job, and we decided to go out and celebrate. On the way home from work, I asked him to find a place to eat. By the time I walked in the door, he had already researched and found Aling's, a restaurant serving Indo-Chinese cuisine. I was intrigued and hadn't heard of this combination of food before. So, off we went to venture out to try a new style of food.

Upon arrival, a man came right up to us and took our drink order. He was cheerful and interested in what sort of food we were expecting and was quick to offer some suggestions that he thought we would like based on some quick questions he had asked us. There were many people working there, which was awesome, because they were completely packed. I just assumed this was one of the many busy employees taking orders and cleaning the tables. I wasn't wrong in guessing he did those things, but I was stunned to discover mid-way through our meal that he was, in fact, Gary Yan, an owner and chef of the restaurant.

He was accommodating of my vegan dietary restrictions and suggested the Vegetable Pakoras as an appetizer, the Chili Tofu (mild) for my dinner, a side of the vegetarian Aling's Fried Rice, and an Exotic Passion drink. We had a ton of food leftover and the dining experience was definitely something to remember.

As I watched Gary run from table to table, ensuring his customers were enjoying their meals, I had a deep sense of respect for the man. Each time I looked up, he was either in the kitchen (which I could see from our table), with a table offering suggestions for their food, or smiling and asking if we needed anything else. The custom spicing and strict attention to detail won me over, and we successfully celebrated my husband's new raise!

Exotic Passion drink.

Chili Tofu.

Aling's menu and history.

Vegetable Pakoras.

Houston Vegan Eats Review: Ninja Sushi

I am in love with suhsi. A veggie sushi roll healthy and eating sushi in general reminds me of our college days. Kendan and I would visit a restaurant right off of the SHSU campus. Although I wasn't vegan then, it became part of what we liked to do and it still is today.

After we moved to Pecan Grove in Richmond, TX, we found Ninja Sushi right outside of our neighborhood. When you walk in to Ninja Sushi, there is a cheerful energy that hits you like a brick wall. Everyone that works there is friendly and always has a smile on their face. I feel like they probably already know my face because I've been there so many times. Did I say I loved sushi already? Because I really do, and I don't think you understand how much I like it.

There are several options for me, however, I always stick to the same exact thing when we visit. I usually order three avocado rolls ($3 each), a cucumber salad ($4), and sometimes I'll also even order a miso soup. This is always enough food to fill me up, and the great food is what keeps me coming back, nearly weekly.

Aside from the food, the decor is quite nice and as I mentioned earlier, the ambiance is relaxing with cheery folks to ensure you're well taken care of while you're there. If you're ever looking for great sushi in the Richmond/Rosenberg area in South Houston, I highly recommend a trip to Ninja Sushi.

Cucumber Salad.

Location:
1800 FM 359 RD Suite 180
Richmond, TX 77406

Hours:
Tues - Sun: 11AM - 10PM
Mon: Closed

Houston Vegan Eats Review: Green Vegetarian Cuisine

After living in Houston for nearly two months, I had to find a vegan burger. I was so spoiled in Austin and could grab a vegan meal at any hour of the day there, no matter if it was a Saturday at 2 a.m. or 10 p.m. on a weeknight. I'm still exploring the city and have not found all of the vegan places just yet, but I've been finding some gems. When I found Green Vegetarian Cuisine, I was ecstatic to try out their food.

We arrived on a Sunday for an early lunch. They were PACKED. This is a good sign. We waited only a minute or so before being seated since we had just two at our table. When I looked over the menu, I began to bounce my eyes from one item to the next. Did I want the Artichoke & Portabella Quesadilla? A Falafel Burrito? Those sounded tasty, but once I ran across THE BIG NASTY BURGER, I knew that was the clear winner. A veggie patty decked with avocado, lettuce, tomato, and vegan chipotle mayo, this sucker was topped with even more goodies: melted cheddar, grilled onions, fakin’ bacon, and grilled mushrooms. YES PLEASE!!!

I did a double-take on the price ($12), but I hadn't eaten a veggie burger in over two months. This had to happen. It was happening. We ordered some fried mushrooms and my husband ordered the Cece's Stir Fry. It was settled. When the food was brought to our table, I was stunned at the magnificence of the Big Nasty Burger, in all of its glory. I polished it off so fast that this picture below is actually from my SECOND visit to Green Vegetarian Cuisine. Also not pictured: The Hostess-like creme-filled chocolate cupcake that I inhaled within a minute of receiving it. Sorry guys, but you'll just have to visit this one for yourselves to experience it.

Can't wait to go back!

Cece’s Stir Fry.

Fried mushrooms with vegan gravy.

The Big Nasty Burger.

 Locations
Green Downtown at Pearl Brewery
Full Goods Building
200 E Grayson St
Suite 120
San Antonio, TX 78215
210-320-5865

Green at Alon
10003 NW Military Suite 2115 (Corner of Wurzbach and NW Military)
San Antonio, TX 78230
210-233-1249

Green – Houston
6720 Chimney Rock, Suite Y (Corner of Chimney Rock & Bellaire)
Houston, TX 77081
(832) 649-4184

Links
Google+ | Facebook

Vegan Musician: Emaline Delapaix

Before our big move engulfed our lives for a couple of months, the talented and beautiful Emaline Delapaix reached out to me as a reader of The Little Red Journal. I certainly love when people reach out to me and I hear all of the different stories they have about their lives and the paths they have taken. Emaline struck me as an amazing singer, and I immediately responded to her and asked if she'd mind being interviewed. After all, I'm a huge fan of great indie music, and she's vegan!

As you read our following interview, which was conducted in late December, play her music in the background to really enjoy this post. (My personal favorite is Pomegranate!)

LRJ: You've played all over from Canada and USA to all over Europe, including England, Italy, and Denmark (and so many more). Where would you say has the most vegan/vegetarian friendly audiences and eateries?

ED: Canada is pretty great actually, especially B.C., where I have spent most of my time. The US is up and down, depending on where you, are but of course in any big city, you're going to find great vegan stuff. In Europe, it's the same, depending where you go. I would say Italy is one of the hardest places I have been to be vegan, but if they are open minded enough, you can still get the chef to prepare something delicious and vegan for you. Germany is pretty good and getting better all the time, and I see that in Poland in the past 12 months, vegan and vegetarian cafes and restaurants are taking off, so that's very cool, too.

LRJ: You moved Eastern Germany a few years back and taught yourself how to play the piano, acoustic guitar, and celtic harp. Why did you choose those instruments, and how long did it take you to learn each?

ED: Well technically, I am still learning them all, but the guitar came first, as it's what I had and was portable, then piano which I taught myself on a small midi keyboard, and any real piano I could get my hands on, then I rented a little celtic harp. I am very new and basic on that instrument and am saving up for a nice travel harp. I fell in love with harp when I first heard it years ago, but I think my real love is piano, though until recently, I didn't have a chance to explore that as I don't own one. In January, I will be renting a piano practice room here in Berlin until I can get my own so excited to see how I will grow.

LRJ: What do your songs focus on and what drew to write music?

ED: My main focus seems to be on nature, travel, depression, relationships, and being true to oneself and finding your path. I don't technically write the music out, as I can't read or write [music], but I do it all by ear. Since I was two years old, I knew I would sing; the music just came naturally after that. Whenever life is difficult, I find some peace in music. It's gotten me through some very tough times in my life, and I am not sure I would have made it where I am without music, so for that, I am grateful.

LRJ: I know you travel frequently for your shows. How do you manage to live a vegan lifestyle while on the road?

ED: By carrying emergency supplies! (Such as nuts, fruit, vegan chocolate, and crackers). There is always fresh juice in the bigger stations here in Germany, so that's a blessing.) Usually, venues are pretty cool and I tell them ahead of time I am vegan, so a meal is sorted out. Here in Germany there is a chain of pharmacy/grocery stores that you can find in or near most train station and they stock a small selection of vegan products.

LRJ: Let's hear about a few of your favorite songs of all time. Tell me a little bit about each one and why it drew you in!

ED: Tori Amos - Winter | A father/daughter/growing up song. It's one of the most beautiful songs I have ever heard and I still love it as much as I did the first time I heard it. Tori Amos is a huge influence musically on me and she taught me not to be afraid to write and sing about things that most other female singer songwriters shy away from.

Kate Bush - Night of the Swallow | I left home when I was 16 to escape an abusive father and the first week after leaving, I locked myself in the house, closed all the curtains and played this record on vinyl over and over, like a sort of exorcism. It's very powerful to me and one of Kate's lesser known songs, but still gives me goosebumps.

Crowded House - Four Seasons in One Day | I grew up listening to Kiwi/Australian band Crowded House, and as far as I am concerned, they are one of the most underrated bands in the world. Even Thom Yorke from Radiohead is influenced by them! Killer melodies and harmonies. They write perfect, intelligent pop music and this song is partly written about my home city Melbourne.

Anja Garbarek - Still Guarding Space | Anja is a wonderful singer songwriter from Norway and I feel this song could be about going through depression. Wonderful, moody experimental pop with crunching beats and strings.

Richard Shindell - There goes Mavis | A fantastic Folky Bossa Nova style song about a little girl who frees a yellow canary who flies over the sea on a big adventure. Richard Shindell is a US American singer songwriter who isn't very well known but he writes wonderful songs with beautiful and haunting lyrics. I cover one of his songs and tell as many people as I can about him.

Note from LRJ: Thanks again to Emaline for the interview! If you'd like a chance to win a free copy of her EP, between breeding seasons, leave a comment below about your favorite song. 

Give them a listen here!

Track List:
1. between breeding seasons
2. swallow
3. pomegranate
4. hibernate
5. the miles
6. until next spring

Emaline Delapaix is an Australian singer, composer and musician who lives between rural Western Canada and Germany with her big orange cat Reece. She spends a lot of time writing odd folk pop for piano, acoustic guitar and harp and sometimes whatever else she has lying about the place. Some say she sounds a little like Kate Bush or Tori Amos, but she also loves a lot of Scandinavian music: music that invokes the weather like storms and warm sunsets.

www.emalinedelapaix.com
www.emalinedelapaix.bandcamp.com
www.facebook.com/emalinedelapaixmusic

Happy Herbivore Light & Lean Cookbook + Giveaway

I've been a huge Happy Herbivore fan ever since I discovered Lindsay during the first few weeks of going vegan. I was amazed at how simple her recipes were and loved her personality through social media, blog posts, and reading her cookbooks. I was even honored to be featured a Herbie of the Week last year during my one year veganniversary! Overall, I highly recommend her cookbooks, and was excited to receive her latest Happy Herbivore Light & Lean.

8 Things You've Missed On My Hiaitus

I'm sure my readers have noticed that I have taken another hiaitus lately. I promise I don't mean to do this! Life just sort of happens, and I've been crazy busy at work. I received a promotion and I'm now a project manager, which means more responsibility and I've found I'm a little more laid back on how I spend my free time, as a result. So my apologies to the readers out there who aren't seeing my content freshen as much as it used to!