Alicia Silverstone's Blog, page 149

win a winter wardrobe from vaute couture!

Kind designer Vaute Couture makes some of the chicest winter coats tees and accessories around and best of all everything is 100 vegan.

The Alicia Coat

Vaute Couture is giving away one "Alicia" coat pictured above plus a Friends sweatshirt earmuffs and a knit headband pictured below to one lucky kind lifer. This year's collection is super stylish and fun so be sure to check out Vaute Couture's look book too.

The Friends Series Favorite Sweatshirt

The Vaute Couture Signature Earmuff

The VC Soy HandKnit Feather Headband

To enter for a chance to win Vaute Couture's winter wardrobe tell me why you need a new winter coat in the comments below.

Good luck!

PS - Today through December 5th you can also get 30 off any purchase of a Vaute Couture coat by using code KINDLIFE at checkout.

brett dennens beautiful music

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Brett Dennen is a folk singer from Oakdale Calif. He's still a little under the radar even though he's already toured the US Europe and Australia. Many of you probably already know all about him and his great music.

He's got a gorgeous voice and his lyrics are so good. I highly recommend giving him a listen especially if you like folk music. He is wonderful! Heck if you just like music in general not only folk music you should check him out. His music is really good.

You can listen to a few of his songs for free on his myspace page.
 
What's on your turntable these days?

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quick and easy cranberry sauce

I use maple syrup to sweeten the cranberry sauce in The Kind Diet p. 162 but you can sub agave or rice syrup – whatever you prefer. I love this recipe because it's so easy and sooo much yummier than canned cranberry sauce.

Cranberry Sauce

Ingredients

4 cups raw cranberries
1/2 cup maple syrup
Juice from 1 orange

Instructions

Rinse and clean berries well.
Transfer to a large saucepan and add the syrup orange juice and 1/4 cup of water.
Bring to a boil reduce the heat cover and boil gently until the berries pop about 10 minutes.
Chill for 1 hour before serving.

Enjoy! What's your favorite way to eat cranberry sauce?

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wild rice cornbread stuffing

This stuffing by Rachel Spurr is sooo good. I loved serving it to my Thanksgiving guests last year! It's pictured here inside of Rachel's Tofu Roulade.

To find out more about Rachel's catering offerings you can contact her at rspurr1aol.com. Here's the recipe for the stuffing - enjoy!
 
Wild Rice Cornbread Stuffing
 
Serves 6-8
 
Ingredients

2 tbs olive oil
¼ onion
1 rib celery cubed small
½ apple
1/2 tsp rubbed sage
1/8 tsp black pepper
1/8 tsp sea salt
3 cups vegan corn bread pre-cooked
1/2 cup wild rice pre-cooked
2 tbs pecans
2 tbs dried cranberries
1/2 tsp poultry spice
3/4 tsp sea salt
2 tbs parsley
½-1 cup vegetable broth

Steps

Add the first 7 ingredients to a sauce pan and cook 10-15 minutes or until apples and celery begin to soften.
Meanwhile crumble precooked vegan cornbread into a large bowl.
Add wild rice pecans dried cranberries poultry spice sea salt and parsley.
Mix in sauteed mixture stirring well.
Adjust seasonings as desired.
Add vegetable broth.
For a moisture dressing more vegetable broth can be added.
Place in a well oil pyrex dish or casserole.
Bake covered at 350 for 1 hour uncovering in last 20 minutes of cooking.

Yum! What kind of stuffing are you going to eat this Thanksgiving? Be sure to share your tasty recipes in the Recipe Gallery!

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amazing pumpkin pie

This is an amazing tofu pumpkin pie recipe that I shared a couple years ago courtesy of Kind Lifer Megan Lipshultz. It's so good and perfect for Thanksgiving – your non-veg friends will be amazed I promise!


Megan says this pumpkin pie recipe was originally submitted by vegweb.com user Robin and it's hands-down the best pumpkin pie I've ever had…ok maybe 2nd to that insane pumpkin pie they make at Urth Caffe in LA but still…considering it's beyond easy to make it's freakin' delicious. 

I've served this time and time again to tofu-haters and they have no clue it's filled with it. Then once the pie is safely in their bellies I smile and tell them that it was super high in protein because of the tofu content. Gotta love that. I feel very 007 every time I make this.

It's a must to top the pie slices with Rice Whip or Soy Whip by Soyatoo! exclamation point included in the brand name just fyi They sell these at Whole Foods and other specialty stores. If they don't have this near you ask your local grocery store to carry it! And careful because some other brands of non-dairy whipped creams contain milk!! I know crazy right? It says non-dairy on the bottle but you look at the ingredients and it says milk. Not sure how they get to advertise that as non-dairy but oh well. Just be sure to check the label.

A few more notes:

For the tofu I've found the Organic Firm Silken Tofu by Mori-Nu works the best.
For the pie crust get one from your grocer's frozen section. Try for one that's sugar-free. You don't need a sweet crust because the pie is the bomb all on its own.
I'm a spice freak so I always use all the optional spices.
I think the pie is best after it has been chilled which is good because you can make it for a dinner the night or morning before but it's still awesome warm. 

All right that's enough on the pie. Go make it! Serve it to everyone you know. And if you're really feeling crazy pair it with some non-dairy vanilla ice cream or if you are weird like me pair it with the carrot cake ice cream from Rice Dream…yummmmm!

Tofu Pumpkin Pie

Serves 8

Ingredients

1 can 16 ounces pureed pumpkin
1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice optional
1/2 teaspoon ground nutmeg optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package 10-12 ounces silken/soft tofu
1 9-in unbaked vegan pie shell

Steps

Preheat oven to 425 F. 
Blend the pumpkin and sugar.
Add salt spices cornstarch and tofu mix thoroughly. 
Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. 
Chill and serve.

NOTE: Don't use the low fat tofu then the pie tastes like it was made with tofu.

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the battle against plastic bags continues!

We all know plastic bags are terrible for the environment but that's not the only bad news! Discarded plastic bags also kill 100000 marine animals every year.
 
That's why teen environmentalist Athman Adiseshan created the website Bagsgag.org. His mission is to educate the public about the devastating effects of plastic bags and to distribute reusable bags. At Bagsgag.org you can also sign a pledge not to use plastic bags and even become a regional leader in the effort to ban plastic bags and educate others.
 
There is encouraging news: more and more cities are banning plastic bags. The list includes all unincorporated areas of Los Angeles County as well as the cities of Santa Monica and Calabasas.
 
Has your city banned plastic bags or is there any pending legislation that would ban them? Let us know how we Kind Lifers can help you ban plastic bags in your city!

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kind classics: my thanksgiving menu

Last year we had a huge crowd over and while I love to cook there was a ton of family in my home and lots of commotion. I wanted to be present and not run around like an insane woman. I can't cook and talk at the same time – I get very focused while cooking and can't answer questions. I just lack that ability! So my solution was to do some cooking and some ordering in – a nice balance that allowed me to hang out with my family.

Christopher's mom Candy helped me a ton with the set up and keeping things warm. I asked my mom to be in charge of tea making - as that is her specialty!

This was my menu for Thanksgiving 2010:
 
Cheese from LEAF – this is sooo good! If you haven't tried it you must get it – it's like cream cheese and it comes with yummy chips. It's all raw but I still love it for the cheese taste - definitely something to win the hearts of meat eaters!


Field Roast Apple Smoked Sausages – always a hit with vegans and non-vegans alike!


Pecan-crusted Seitan - from my book p. 154-155

Wild Rice Cornbread Stuffing – we made this yummy recipe from Rachel Spurr!

Mashed Rutabegas & Potatoes from M Café

Tofurky Gravy - it's easy and good!

String Beans – I made these with my husband's step mom Carol!

Sweet Potoatoes With Suzanne's Ricemellow Creme – Made these with Carol

Plain Biscuits from M Café – these are delicious!

Winter Salad from M Café – really good! Has a light crumble "cheese" on it with pears.

Cranberry Sauce – from my book p. 162

My Pecan Pie


Pumpkin Cheesecake – from my friend Mark whom I wrote about here. I served it with a little vanilla "ice cream"

Mulled Wine – from my book p. 210

Hot Apple Cider – so good with cloves and cinnamon sticks!

Organic Beer and a little Champagne for dessert

Cucumber-Mint Water – a nice way to fancy up plain 'ol water for a special meal!
 
That's it! What are you planning to eat this Thanksgiving?

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a yummy pumpkin cheesecake recipe!

A couple of years ago before Thanksgiving my friend Mark had me over for a super yummy Thanksgiving meal. He made the best cheesecake ever – the recipe came from the Vegetarian Times and it's a great option for your Thanksgiving menu this year. Check it out and if you have any great recipes for Thanksgiving please post them in the Recipe Gallery!

This cheesecake is adapted from a recipe in the Nov/Dec 2009 issue of Vegetarian Times and was originally submitted by Kathryn Hostettler who won honorable mention in the recipe contest in that issue.

To make it a bit easier Michael uses a pre-made graham-cracker crust and also uses Whole Foods Market Organic Pumpkin Pie Filling as part of the cheesecake filling.

Pumpkin Cheesecake with Candied Cranberries

For the candied cranberries:

Ingredients

2 cups fresh cranberries rinsed and drained
2 cups sugar substitute either maple syrup or agave nectar whichever you prefer

Steps

Prick each cranberry several times with straight pin.
Bring sugar substitute and water to boil over medium heat.
Cook until sugar reaches 230 F on candy thermometer.
Add cranberries and cook ten minutes or until syrup gels a bit.
Remove berries with slotted spoon and lay out on plate.
Save in refrigerator for adding to top of cheesecake later.

For the crust:

Ingredients

Pre-made organic vegan graham-cracker crust for ease

Or if you prefer to make your own:

10 sheets vegan graham crackers
1/4 tsp salt
2 oz Earth Balance butter

Steps if you aren't using premade

Process crackers and salt into fine crumbs in food processor.
Add Earth Balance and pulse to combine.
Press mixture into bottom and half way up sides of 9 inch spring form pan.

For the cheesecake filling:

Ingredients

12 oz. silken tofu
8 oz. vegan cream cheese
3/4 can Whole Foods Organic Pumpkin Pie Filling
1/4 cup agave nectar
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

Steps

Puree all ingredients in food processor until very smooth about 3-5 minutes.
Pour into crust and bake at 350 F for 50 minutes.
Chill completely in refrigerator at least 3 hours up to overnight.
Garnish with candied cranberries slice and serve.

What are your fave Thanksgiving desserts?

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thanksgiving pizza

This Thanksgiving pizza from Chef Chloe looks yum! I haven't tried it but if you do let me know how it turns out.
 
Ingredients

For the pizza dough:

1 ¼ ounce package active dry yeast
1 cup warm water 110 degrees F
2 ½ cups all-purpose flour or half all-purpose flour and half whole wheat flour plus extra for rolling
1 tablespoon olive oil plus extra for brushing
1 teaspoon salt
1 tablespoon sugar or maple syrup

For the Garlic White Bean Puree can be prepared up to 2 days in advance:

1 15-ounce can cannellini or other white beans rinsed and drained
¼ cup olive oil
2 tablespoons water
1 tablespoon lemon juice
2 cloves garlic
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

For the Pizza Topping:

4 tablespoons olive oil
1 onion thinly sliced
Sea salt
Freshly ground black pepper
2 cups ½ -inch cubes peeled butternut squash
1 cup spinach
1 apple peeled and thinly sliced preferred: honeycrisp gala or fuji

Instructions

To make the Pizza Dough:

In a small bowl dissolve yeast in warm water.
Let stand until bubbles form about 10 minutes.
In a large bowl combine flour oil salt sugar and the yeast mixture.
Using lightly floured hands or an electric mixer fitted with a dough hook mix until a stiff dough has formed.
If the dough is too sticky sprinkle extra flour 1 teaspoon at a time as needed. Place the dough in a large well-oiled bowl and rotate the ball of dough so it is completely covered with the oil. This will prevent the dough from sticking to the bowl as it rises.
Cover with a dry kitchen towel and place in a warm part of the kitchen until it has doubled in volume about 1 to 1 ½ hours.
Place dough on a lightly floured work surface shape into a disc and knead for five minutes.
Use dough immediately or cover tightly in plastic wrap and refrigerate or freeze for a later use.
Thaw to room temperature before using.

To make the Garlic White Bean Puree:

Blend all ingredients in a food processor until smooth.

To make the pizza topping and assemble the pizza:

Preheat oven to 375 degrees F.
In a large skillet heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized about 20 to 30 minutes. Season generously with salt and pepper.
In the meantime toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large rimmed baking sheet and roast for 30 to 35 minutes until squash is fork tender turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees F.
Brush a large rimmed baking sheet approximately 9- x 13- inch with oil.
Stretch pizza dough into a rectangle and fit it into the prepared baking sheet.
Spread a layer of the Garlic White Bean Puree evenly over the rolled-out Pizza Dough. You may not want to use all of the puree just enough to coat the dough. On top of the dough arrange the spinach caramelized onions roasted butternut squash and apple slices. Season with salt and pepper and brush the edges of the crust with olive oil.
Bake for about 15 to 20 minutes rotating midway until the crust is slightly browned or golden.

Let cool slice and devour!

What are your favorite pizza toppings?

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thanksgiving menus

For the past two years I've posted a bunch of kind takeout menus from vegan-friendly caterers in the Los Angeles area. Here is this year's updated edition!
I have been using Kristina Brindley's Seedling Catering for a while and they are great. They also helped with my book launch party! 

They have so many amazing dishes right now that would be perfect for Thanksgiving.  Check out how great these sound:

Zinnia - Ripe plantain fritters stuffed with cashew cheese
Orchis - Potato blini with eggplant "caviar"
Salad of black mission figs roasted red pepper and fennel
Squash Fennel and Apple Soup – a sweet blend of squash and apple with a little accent of fennel
Seedling Galette - seasonal apples pears or a delightful combination of both on a flaky baked crust.

You can see the menu here and email Kristina to place an order.


Another great place to order a kind Thanksgiving dinner from in LA is Madeleine Bistro a great vegan restaurant. They have a whole Thanksgiving-To-Go menu and everything on this menu looks so good and perfect for Thanksgiving.

Salad - Baby spinach quinoa candied walnuts dried cranberries pomegranate vinaigrette
Soup - Butternut squash bisque
Entrée includes - rustic mashed potatoes pan gravy coconut yams pan-roasted veggie medley and cranberry relish as well as:
Choice of Protein: Seitan - Grilled lemon-rosemary or Herb crusted or Tempeh: Braised or Herb crusted
Choice of stuffing - Sourdough-sage OR Wheat-free quinoa
Dessert - Choice of: Pumpkin pie or French apple tart or Both

You can check out the menu here and call 818.758.6971 to order.



M Café also has a Thanksgiving Holiday menu that looks soo good. So many great vegan options!

Spiced Butternut Bisque
Winter Field Greens Salad with Fennel Cranberries & Bosc Pear
Holiday Roast Dinner: Savory Sliced Seitan Herbed Bread Stuffing Pan Gravy and Cranberry Relish
Whipped Potato & Rutabaga
Mashed Pumpkin with Couscous & Raisins
Maple-Glazed Acorn Squash Brussells Sprouts & Chestnuts
Sauteed Brocolini with Garlic & Red Chile
Green Beans Amandine
Herbed Bread Stuffing
Wild Rice Pilaf
Cranberry-Ginger Relish
Whole Apple Pie from Babycakes NYC
Pumpkin Cheesecake

You can download the menu here and call 323.543.1192 to order.

In addition to being vegan Real Food Daily's Thanksgiving menu is organic and gluten-free. Here are this year's offerings:

Kobacha Corn & Coconut Bisque
Faux Turkey Breast
Corn Sage Stuffing
Garnet Yams topped with marshmallows
Mashed Potatoes &Parsnips
Herb Roasted Vegetables
Mushroom Gravy
Cranberry Relish
Pumpkin Pie
Southern Maple Pecan Pie
Pumpkin Tofu Cheesecake

Order here or call 310.289.9910 in West Hollywood or 310.451.7544 in Santa Monica.

Will you be cooking your Thanksgiving meal from scratch ordering take out or doing a combo of both?

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