{"id":434,"date":"2008-08-11T20:44:57","date_gmt":"2008-08-12T01:44:57","guid":{"rendered":"http:\/\/www.bayareaveg.org\/blog\/2008\/08\/11\/feedyourfriends\/"},"modified":"2008-09-01T14:38:28","modified_gmt":"2008-09-01T19:38:28","slug":"feedyourfriends","status":"publish","type":"post","link":"https:\/\/www.bayareaveg.org\/blog\/2008\/08\/11\/feedyourfriends\/","title":{"rendered":"Feed Your Friends Well"},"content":{"rendered":"

This month\u2019s recipes are dedicated to the most amazing Cindy and Tom of Granite Falls, WA.\u00a0 They made the following recipes while I was visiting last week.\u00a0 Incredibly gracious and generous hosts, I mention them here for BAV because they often host meat-eaters and use food as veg-conversion tools.<\/p>\n

Cindy and Tom set the standard for effective advocacy.\u00a0 They are positive and fun, active and glowing with health, and oh my can they cook.\u00a0 They make it hard for meat-eaters to not like veganism!\u00a0 They spend a lot of time and money feeding their non-veg acquaintances mouth-watering meals, and they\u2019re just as generous when a hungry activist comes knocking.<\/p>\n

When I first got to their house, they made fresh veg BLT\u2019s and orange creamsicle drinks.\u00a0 The BLT\u2019s you can imagine\u2014just use vegan mayo and your favorite faux bacon.\u00a0 The drink deserves a recipe, and I have it here, but keep in mind these measurements are only guidelines.\u00a0 Please taste and adjust to your own taste buds.<\/p>\n

Orange Creamsicle Drinks<\/strong><\/p>\n

Plain sparkling water
\nOrange juice
\nVanilla syrup (like they use for coffee drinks)
\nSoy or rice milk (soy really works better for this).<\/p>\n

For each serving:
\n2 cups sparking water
\n1 cup orange
\n1 squirt vanilla syrup
\n\u00bd cup soymilk.<\/p>\n

Taste, stir, serve over ice.\u00a0 Perfect with the BLT\u2019s on a hot day!\u00a0 When they pulled a platter of fresh Mighty-O vegan donuts out for dessert I thought that was that.\u00a0 Life couldn\u2019t get any better, sitting out by their beautiful organic garden, eating this yummy food, surrounded by their sweet rescued animals.<\/p>\n

But then dinner came along (after a good hike to get hungry again).\u00a0 Cindy made the following recipe from Veganomicon, the new cookbook that I keep hearing buzz about.\u00a0 I wish they had given it a name that was pronounceable and spell-able, if only to make it more accessible to people looking for it on the web, but the recipes sure seem to be winners!<\/p>\n

If I had seen this recipe I would have skipped right over it.\u00a0 It sounds a bit heavy, a bit \u201cblah.\u201d\u00a0 I\u2019m glad Cindy made it because it was absolutely delicious.\u00a0 She served it with brown rice, an amazing kale salad, and good bread.<\/p>\n

As if that wasn\u2019t enough, she also served Field Roast meat loaf<\/a> (AMAZING!) with mashed potatoes and gravy.\u00a0 Dessert was chocolate cream pie with raspberry sauce (and wonderful conversation with 2 brilliant and dedicated vegan veterinarians as well as Cindy and Tom). Sweet!<\/p>\n

Braised Seitan with Brussels, Kale and Sun-Dried Tomatoes\u00a0 <\/strong>
\nFrom:\u00a0 Veganomicon: The Ultimate Vegan Cookbook<\/a> <\/em><\/p>\n

2 Tbs olive oil
\n6 shallots, sliced thinly
\n2 C seitan sliced into bite size pieces
\n1\/2 lb Brussels sprouts, quartered (2+ cups)
\n4 cloves garlic, minced (Cindy added extra of all the garlic, herbs and spices)
\n1\/2 tsp dried thyme
\n1\/2 tsp dried basil
\n1\/4 tsp dried tarragon
\n1\/2 tsp sea salt
\nSeveral pinches of freshly ground black pepper
\n1\/2 (or more) C sun-dried tomatoes chopped into bite size pieces
\n2 C vegetable broth
\n1\/4 C red wine (Cindy skipped this and increased the veggie broth)
\n4 C chopped kale<\/p>\n

Preheat a large skillet.\u00a0 Saut\u00e9 the shallots and seitan in olive oil for 7 minutes.\u00a0 Add Brussels sprouts and saut\u00e9 for 3 more minutes.\u00a0 (add more oil if needed)\u00a0 Add garlic, herbs, salt and pepper and saut\u00e9 for another minute.\u00a0 Mix in the sun-dried tomatoes.<\/p>\n

Add vegetable broth and wine.\u00a0 Once boiling, add the chopped kale.\u00a0\u00a0 Stir until kale is wilted.<\/p>\n

Cover and simmer for 5-7 minutes.\u00a0 Taste, adjust salt and serve.<\/p>\n

Very good served over brown rice or mashed potatoes.<\/p>\n","protected":false},"excerpt":{"rendered":"

This month\u2019s recipes are dedicated to the most amazing Cindy and Tom of Granite Falls, WA.\u00a0 They made the following recipes while I was visiting last week.\u00a0 Incredibly gracious and generous hosts, I mention them here for BAV because they often host meat-eaters and use food as veg-conversion tools. Cindy and Tom set the standard […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/posts\/434"}],"collection":[{"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/comments?post=434"}],"version-history":[{"count":0,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/posts\/434\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/media?parent=434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/categories?post=434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/tags?post=434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}