Alicia Silverstone's Blog, page 16

Can Dogs Be Vegan? Everything You Need To Know To Do It Right

I’ve made it no secret that I keep my glorious mutts on a plant-based diet.

In my book The Kind Life I wrote:

“First things first: God didn’t create some special, different, dried food just for animals to be dropped down from Heaven in big bags. Conventional pet food is basically junk food, only worse: It’s chock full of animal byproducts (intestines, bones, brains, and other lovelies), preservatives, chemicals, and fillers. Is it any wonder pets these days routinely die of nasty conditions like cancer and kidney failure? The only thing sadder than that collection of ingredients is the fact that your furry friend can’t yell, “Stop!” Your animals deserve real and fresh vittles—just like you—so please consider giving them a kinder diet. You guessed it: grains, beans, and vegetables! You see, a vegan diet works really well because pet dogs don’t live in the wild; let’s face it, they’re sorta couch potatoes. They take a walk every day, maybe follow their humans around a little, and not a lot more, so a plant-based diet is just fine for most dogs’ energy requirements. My dogs favorite snacks? Carrots and corn cobs. Since starting to eat this way, they’ve stopped getting fleas, hot spots, and their coats look great. People always think they’re younger than they are, so they’re getting a little vain!”

No foods go unused in my home. Broccoli stalks and kale stalks are blended and added to the doggy dinner deliciousness. Then—to make it irresistible—I sometimes add peanut butter, molasses, seaweed, and chia seeds. I even add a supplement on occasion to make sure they are getting all that’s needed, and when I truly don’t have time—I give them my favorite commercial dry dog food which is currently Gather.

 I started giving my dogs a vegan diet about 20 years ago. I lived with 7 dogs before this new bunch, and they were all huge dogs. I’m talking 50 pounds and bigger, and each of them died around the average age of 16 (it’s very unusual for big dogs to live that long given mainstream diets.)

You can call me crazy, or say I’m evil, but I rest in confidence knowing I have the healthiest dogs on the block. Seriously! My last batch of 7 dogs outlived all the dogs I have ever known and they had perfect blood work.

But in terms of scientific data, according to Dr. Andrew Knight, one of the most notable studies done on sprint racing Huskies showed that those fed a meat-free diet fared just as well as those on an animal based one over the course of 16 weeks. The study focused on red blood cell counts, but the dogs received regular vet checkups throughout.

Ethically, I find it hard to  justify killing one animal to save or feed another.  I’m not god— so deciding that one life is more worthy than the other doesn’t sit well with me.

Also, some dog parents lose their pets to e-coli outbreaks from animal-based pet food, and then choose a vegan diet for their furry loved ones. Some may say feeding their pets a non-vegan diet is the dangerous choice – not the other way around.

And YES, I know that some animals in the wild eat other animals, but these domesticated dogs are dependent on our feeding them…and if it isn’t necessary, why do it? If it causes less harm to animals, and helps them thrive, it’s a no-brainer for me! I’ll stick to a plant-forward diet for my doggies as long as they thrive.

V-dog brand dog food has an exceptional wealth of answers on vegan dog food on its website, as well as vegan dog bones and more.

Here’s my recipe – I don’t always include every one of the supplements in my puppers bowls daily – but they all make the rounds every few days.

Alicia’s Vegan Dog Food Recipe

ALWAYS:

Beans (lentil, garbanzo, mung, etc)Grains (oats, quinoa, millet, brown rice, barley, farrow)A nice mixture of about 3 different kinds of raw vegetables (carrots, beets, broccoli, kale, cabbage, green beans)Leftovers!Hemp Oil (1t-1tpsn in each meal)Spirulina (1t-1spn in the big mixture itself, not per meal)Supplement Veg-e dogLA CARNATINE AND TAURINE

SOMETIMES:

Kelp or dulseVeg soup or miso brothHemp seedsChia Seeds

BONUSES:

 1 tbsp peanut butter1 tbsp molasses1 tbsp coconut oil½ cup canned or fresh pumpkin/ SWEET POTATOmisc. ground seedsnuts seed milk

Make sure what you use is organic and non gmo!

Also: Carrots makes a nice snack for a teething puppy – it soothes his teeth, keeps him busy munching, and nourished with vitamins!

Update: 

Since I initially wrote this post, my dog, Pinto, has become ill with heart failure. We were in the hospital for a whole weekend with him recently. The culprit in Pinto’s case? A vegan diet. This came as a huge shock. I have had 13 dogs live to be so old with excellent blood work on a vegan diet. For some dogs, though, like my sweet Pinto, it just doesn’t work. So I now have two vegan dogs and one who also eats meat.

So I just want to give some kind of warning—most dogs do great on a plant-based diet—they thrive, living healthier and more vibrant lives. But every once in a while there is one that cannot. So be sure you’re doing regular blood work and ensuring there’s enough L carnitine and taurine in their diets.

I think the important thing is doing what you feel is right in your heart—and if issues arise. You change.

It’s also important to keep in mind that not all dogs thrive on meat diets—especially the conventional, yucky food most people feed their pets. people’s food—like I wrote in my book—if not full of sugar and too salty or fatty—is as excellent for dogs as it is for us!

Love,

Alicia

 

8 Fascinating Facts About Turkeys

Perhaps you’ve seen the video I did a few years back for Farm Sanctuary’s Adopt-A-Turkey campaign. I’d love for you to read this list of turkey facts inspired by intel from Farm Sanctuary, who spend all their time caring for and advocating for these unique creatures.

Like cats and dogs, turkeys are intelligent and sensitive animals who form strong social bonds and show great affection to others. Petting a turkey can be one of the most life-changing moments for a carnivore. Try it sometime.

Did you know that turkeys communicate their emotions by way of color changes in the skin on their necks, faces and snoods (the flap of skin that hangs over the turkey’s beak)? And that a turkey’s snood turns bright red when he is upset or during courtship? Touching it can be rather shocking – it’s super soft and bumpy! Sensory fascination!Turkeys recognize each other by their unique voices.On factory farms, turkeys frequently have the ends of their beaks and toes cut off without anesthesia — practices known as debeaking and detoeing — to prevent them from injuring one another as they are crowded by the thousands into dark, filthy warehouses.Between 1965 and today, the weight of the average turkey raised commercially in the U.S. increased by 57 percent, from an average of 18 pounds to an average of 28.2 pounds, causing commercially-bred turkeys to suffer from crippling foot and leg problems.Completely unlike their wild ancestors not only in terms of physique but also in hue, most commercial turkeys are totally white — the natural bronze color selectively bred out of them to eliminate uneven pigment colorations — because of consumer preference for even flesh tones. I mean.. ew. Think about that for a second. Eugenic city!Also catering to consumer preferences for “white meat,” the industry has selectively bred turkeys to have abnormally large breasts. This anatomical manipulation makes it difficult for male turkeys to mount the females, eliminating these birds’ ability to reproduce naturally. As a result, artificial insemination is now the sole means of reproduction on factory farms, where breeder birds are confined for months on end. So – it’s IVF only in the turkey world – yet another thing to point out to folks who say that eating meat is soooo natural.Turkeys, along with other poultry, are not protected by the federal Humane Slaughter Act, and are frequently killed without first being stunned.Every year, more than 46 million turkeys are killed for Thanksgiving holiday dinners, but it doesn’t have to be this way. If you think these birds are as incredible as we do, you can start a new tradition this year by adopting a turkey instead of eating. Visit adoptaturkey.org for details or call the Turkey Adoption Hotline at 1-888-SPONSOR

Photo by Suzy Brooks on Unsplash

My Thoughts on Thanksgiving

Thanksgiving is just around the corner—and I have mixed emotions about it. I love this truly American tradition of family, the celebration of the seasons changing, and getting all warm and cozy while sharing our love and gratitude (and eating some seriously yummy food). But why do we have to do all that with a big, dead animal in the middle of the table?! For me, that’s a total love-and-gratitude buzz kill.

Back in the day, all those pilgrims were giving it up for the incredible abundance from the earth that nourished them back to health. Sure, that included the whole dead-bird thing. It also included other inexcusable behaviors like the pillaging of Native lands and the slaughter of Indigenous peoples.

Today, of course, we’re living in different times. We aren’t just killing a bird once a year for necessity and nourishment; we’re killing 660,000 animals an hour in this country alone, every single day. Let’s be honest, we’re not those starving pilgrims any more.

I say we still channel some of that Mayflower love of discovery—those pilgrims were seeking new ways, after all. What if we do this celebration in a more pure, responsible way?

The best way to give our most heartfelt acknowledgments to Mother Earth is by being good to her! It takes 3 times as much fossil fuel (the primary cause of emissions) to produce a meat-centered diet than a meat-free one, and more than half of the water we use in the United States goes towards livestock production. Is that really how you want to show your appreciation? And is taking one life to say thanks for another really doing your Golden Rule best? I say we give back, instead of just taking.

So what’s the solution? I say a big, true, compassionate, and beautiful Thanksgiving. I want Bear to grow up in a loving environment that’s conscious of and kind to all. That’s why we try to host a pre-Thanksgiving dinner at our house a few weeks before the actual day. Because most of our friends will be with their families on the actual holiday, this way we can gather as much of our tribe as possible—sometimes as many as 28 people! My goal is always to serve the most delicious, decadent dishes that have everyone—including meat-eaters—wondering why they even bother with the foods that don’t serve their bodies well (I’m looking at you, meat and dairy!) and leave them feeling sluggish, bloated, and gross after their usual feast. The best is when people say they would eat this way all the time if they could eat like what they just ate. And I say you can!

It can definitely be a tricky time for a veggie around Thanksgiving, especially if you’re going home to see your non-veggie family. My tip is to call ahead and say, “Hi there, I’m not sure if you know, but I’m trying really hard to be vegan and would love to know if I can help prepare the side dishes so that they are okay for me to eat. I promise you will love them and won’t even know the difference.” Alternatively, you could bring a dish you know you’ll be able to eat, with enough to share with others. Or you could invite everyone to your place and make a great meal. Sure, the turkey won’t make an appearance, but no one will care once they’ve tasted your other amazing dishes.

For more Thanksgiving thoughts and recipes reference:

My 2012 Thanksgiving in NY

My 2010 Thanksgiving menu

Entree to dessert recipes

Side dishes

Vegan wine and beers

Adopt a Turkey!

Ideas on Thanksgiving take out

More ideas on Thanksgiving kind style

Pecan pie!

Pumpkin Cheesecake

Amazing Pumpkin Pie

Quick & Easy Cranberry Sauce

Thanksgiving Pizza

 

Quick and Easy Vegan Potato Knishes

How am I Jewish but have no idea what a knish is? I’ve heard of it, but I have no real experience with it…so these vegan knishes look delicious and interesting. Like pierogi but not quite. 

Ingredients

3 russet potatoes, peeled and chopped, or 12 small potatoes, scrubbed and quartered1 large onion, peeled and chopped2 cups water or vegetable broth1/4 cup plain soymilk2 tablespoons olive oil4 whole wheat tortillasDijon mustard

Instructions

Preheat oven to 350 degrees.Boil potatoes and onions in the water or stock until potatoes are soft, about 10 minutes.Remove potatoes and onions from the water with a slotted spoon, reserving the cooking water. Add the soymilk, olive oil, salt, and pepper, and mash with a fork or potato masher until sticky. If you need more liquid, add the potato cooking water, one teaspoon at a time. The end result should be a lumpy mixture.Lay tortillas flat and spread mustard onto each one. Drop about two tablespoons of the potato mixture in the middle of the tortilla and spread in a line from left to right. Fold like a burrito, using potatoes to seal it shut.Place knishes with the folded side down on a baking sheet. Spread a little more mustard on the top of each knish.Bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp.Let cool before eating.Photo Credit: Food.com

14 Sustainable and Meaningful Holiday Traditions and Celebration Ideas

There are so many reasons to celebrate this time of year and I’m always so interested in hearing about particular traditions people have for the holidays that are unique and festive.

I’ve been thinking about holiday traditions and ways to celebrate the season, so I thought I’d share a few ideas and ask you to share your own too.

“Do less, enjoy more” (à la Magda Gerber) is my usual mantra. Toddlers and children, and adults for that matter, are sensitive and absorb our moods, try to avoid becoming possessed by the Christmas holiday madness and truly enjoy this holiday season. If anything is a chore or draining you, try really hard to listen to that signal and get out of it.Make Glogg (recipe from The Kind Diet) and cheers to the season.Use all reclaimed items for the season, nothing disposable, and make it a Kind Hanukkah or Christmas holiday.Keep it simple. Toddlers play longer with simple toys that they can be creative with and actively explore, like a set of blocks or a basket of balls. And the gift they treasure most is our attention and love. No need to get fancy and spend money and make waste.Make hot apple cider and get cozy with your loved ones.When cleaning up after the holiday festivities, make a ceremony of putting your decorations away in reusable bins and containers to be used for the following year.Take all of the Christmas cards that you love and turn them into placements to use over the years to come.Go on a family/friend nature walk and take in all of the smells of the changing season.Go ahead and blast those classic holiday tunes and dance a little…or a lot!Volunteer your time. Do something for the less fortunate and find an organization in your neighborhood that helps feed the homeless for the holidays. This LA organization provides free vegan and vegetarian meals to the homeless throughout the city.Research the origins of Christmas and Santa Claus (St. Nick) and learn about the long history and how it has transformed over the years.Let your little ones help wrap gifts using reclaimed paper – without scissors unless they are ready, of course. And don’t worry about how crazy the gifts look. It’s the fun of the project. And remember to try and save your paper from this year to use for next year.Make your own winter wonderland by cutting out snowflakes and taping them to the windows.Take time to read. The Winter Solstice: The Sacred Traditions of Christmas is a book I’ve had on my list.

Do you have any alternative ways to celebrate with kids?
What special traditions do you have for Christmas time?
Has anyone made up an amazing holiday tradition that feels exciting and fun and more meaningful?
I hope you all have a relaxing and joyful holiday time – a time to live and love and enjoy!!

Photo source: Toner Spot

How to Make Vegan Water Challah Bread

It was so fun making this water challah with Cookie at Aleeza’s house and having the honor of tasting her vegan treats (you’ll notice by the end of the video how I look almost tipsy off all the sugar !) This is a part II to our Passover cooking fun. In addition to Cookie being a baker who makes tasty cookies, she has a lively personality that makes cooking together super fun!

When I was a little girl in Hebrew school we use to make the greatest challah bread ever. It was so delightful making it with other little kids and then getting to eat it, it was soo good. So you can imagine how excited I am to share this challah recipe with you since most of the time it’s made with egg.

Take note that we made a huge batch, so please adjust the proportions as necessary. Also, in the video you will notice we did not use a food processor. However, Cookie has been making this water challah for years and is a pro- so we’re giving you a more simple way of making it.  It was challenging for me to knead the dough since it’s so heavy!! Additionally, making the challah not stick while braiding it was super fun but definitely requires some practice so don’t be surprised if you find it tricky!

Have fun!

Prep time: 2 hours | Cook time: 45 minutes | Makes: 10+ Loaves
Ingredients

1 bag whole wheat flour3/4 cup sugar (can use sucanut or agave nectar)3 tablespoons salt4 tablespoons yeast (on opposite side of salt in processor)1 cup oil (grape seed or vegetable oil)5-6 cups water2 tablespoons almond milk2 tablespoons maple syrup (or agave)2 teaspoons poppy or sesame seeds

Instructions

Set your oven to 350 degrees Fahrenheit. Put the whole wheat flour into a large food processor. Add the salt and yeast and process for about 5 seconds. With the machine running, add the sugar and oil. Continue to mix thoroughly, slowly adding the warm water. The dough should be defined and able to make a ball. If it is too dry, add more water (1 tablespoon at a time). If too wet, a more flour (tablespoons at a time). Place the mixture into a large bowl and set aside, allowing it to rise until it doubles in size.

Once it has risen, punch the dough down to knead it. Do this to ensure that the dough has a smooth, bouncy, and elastic feel. It should spring back when you press it down. Next, take the dough and design it into braids or whichever shape you prefer. To braid the challah, flour your work surface and divide half the dough into 3 equal pieces. Using both hands, squeeze each piece into a rope 1 inch thick and 12 inches long. Roll out each rope so you have 3 ropes about 15 inches long. Place the three ropes side by side on your work surface and pinch the three ropes together at one end. Starting from this pinched end, braid the three ropes together. When the braiding is complete, seal the braid by pinching the ends together.

Once braided, mix the almond milk, maple syrup, and seeds into a small bowl (if you prefer less sweet, leave out the maple syrup). Take a brush and brush the mixture onto the surface of the hallah. When completed, place the challah aside letting it rise one more time for about 45 minutes.

Once it has risen, place the challah on lightly greased baking sheets. Place in the oven for 45 minutes, until it has a golden brown color on its surface. Remove from cookie sheets at once and set loaves on a rack to cool. When ready to serve, break apart the bread by hand and enjoy!

What’s your go-to Challah recipe? What other holiday dishes do you love for Hanukkah, Passover, and more? Check out our favorites here.

15 Vegan Thanksgiving Desserts You Have to Try

Pumpkin pie is kind of required on Thanksgiving, and don’t worry, I’ve got a great vegan pumpkin pie recipe for you! There are lots of other pies and creative dessert options you can serve, too. Here are some of the best from the kind recipe gallery:

1. Pumpkin Cookies

2. Vegan Fried Ice Cream

3. Dreamy Pear Trifle

4. Apple Pie

5. Candied Ginger Pears (from The Kind Diet)

6. Pecan Pie

7. Peanut Butter Pie (from The Kind Diet)

8. Sweet Potato Delight

9. Pumpkin Pie – I love this recipe!

10. Pumpkin Cheesecake

11. Easy Apple Dessert

12. Vegan Fudge Chocolate

13. Chocolate Peanut Butter Cups – a personal favorite!

14. Pumpkin Bread

15.  Chocolate Crisp Cereal

Of course, you can’t forget the toppings! Try any of these:

Non-Dairy Whip Topping

Chocolate Dip

And be sure to serve with a hot, delicious beverage like my Hot Apple Cider.

What desserts are you serving on Thanksgiving?

 

Why I Won’t Be Wearing Wool This—or Any—Winter

When you think about shearing sheep for wool, you might say to yourself, “Eh, that’s not so bad. The sheep just get a haircut.” But PETA investigations of nearly three dozen “shearing sheds” in the U.S. (in Colorado, Nebraska, and Wyoming) and Australia (the world’s top wool producer) revealed that a lot more than just hair gets cut off sheep—including teats and bits of ears.

Sheep shearers are paid by volume, not by the hour, which encourages them to work as quickly as possible—and as a result, the animals are handled roughly during the process. In their haste, shearers often cut and gouge the sheep, leaving them with huge gaping wounds that are crudely sewn shut with a needle and thread—this is done by the shearers themselves, and no painkillers are given to the sheep. If the animals kick and buck (something I’d do if someone stuck a sewing needle through my wounds with nothing to numb the pain), shearers sometimes even slice off animals’ body parts, including ears, teats, tails, and testicles.

And then there are the callous, mean shearers, who take out their frustration and anger on these helpless animals. A PETA investigator documented shearers who punched, stomped, and kicked gentle sheep and bludgeoned them with electric clippers and even a hammer! When sheep struggled in an attempt to escape the pain, workers stood on their heads, stomped on their necks, and slammed their heads hard into the floor. One shearer even used a sheep’s own body to wipe the terrified animal’s urine off the floor. Another shearer twisted one sheep’s neck until it broke and then kicked the animal down a chute. In PETA’s video, you can hear him say, “I might have killed it.” He was right. That sheep died.

PETA’s investigator never saw a supervisor reprimand any of the abusive workers or a veterinarian treat any of the wounded animals, no matter how severe their injuries were. Instead, injured sheep were ignored or, depending on the severity of their injuries, shot.

So the wool industry is anything but warm and fuzzy. And if that weren’t bad enough, wool isn’t even “eco-friendly,” as the industry loves to claim. Sheep are routinely doused with toxic insecticides that pollute local waterways. And grazing sheep contribute to deforestation, desertification, and topsoil loss, and ranchers often kill native animals—such as wolves and coyotes in the U.S. and kangaroos in Australia—because they prey on or compete with sheep for grazing land. Sheep are also leading producers of methane, a greenhouse gas causing climate change. Environmentalists call them the “Humvees” of animal agriculture because of their high rate of methane emissions, which is considered 20 times more damaging to the atmosphere than carbon dioxide.

The good news is that there are many alternatives to wool and the other cruel winter fabric, down: including organic or used cotton, linen, Tencel or Lyocell, acrylic, polyester fleece (which can be obtained from recycled materials), and more.

Instead of being itchy like wool, animal-friendly fabrics are soft and warm—and unlike wool, polyester fleece even insulates when wet. There are plenty of good companies that refuse to carry wool for ethical reasons and are using these exciting fashion-forward materials in their designs.

The sheep abusers can’t pull the wool over our eyes. Join me in taking the wool-free pledge and in making this and every year a #WoolFreeWinter. It’s the only way we’ll ever save sheep from being treated as punching bags instead of the gentle, unique individuals they are.

4 Soothing Hot Drinks to Keep Your Warm and Healthy

When it’s cold and dark out, there’s nothing like cozying up and enjoying a hot, flavorful beverage. Soothing hot drink blends can warm us up, support and strengthen our immune systems, help us focus, and more.

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1. Teecino Dandelion Dark Roast

This certified organic roast is comprised of carob, chicory, dandelion root, Ramon seeds, and natural coffee flavor. It’s calming and gives you a rich feeling and flavor. If you want to jazz it up you can add dairy-free milk and some brown rice or maple syrup. I think it’s great as-is, so you might find you don’t need those either, but if you’re feeling like you want something on the sweeter side, go for it.

Buy Here

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2. Mitoku Roasted Barley Tea

This Mugicha roasted barley tea is made from whole unhulled barley that’s been coarsely ground. It’s a refreshing beverage that will satisfy those who crave a dark-roasted flavor without the caffeinated buzz.

Buy Here

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3. Steep Echo Bloom Tea

This immune system-supporting tea is made of organic olive leaf, peppermint, echinacea root, licorice root, thyme, rosemary, and natural cranberry flavor. Steep Echo’s entire tea line is based around olive leaf, sourced from their orchards in Santa Barbara, CA. Olive trees have long been regarded for their health benefits, many of which are attributed to a compound called oleuropein found in its leaves and fruit. Oleuropein is known to help fight infection, provides nearly double the antioxidants of green tea, four times the antioxidants of vitamin C, and also promotes increased energy and cardiovascular health!

Buy Here

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4. Four Sigmatic Reishi and Chaga Elixir

Four Sigmatic’s Reishi Elixir features USDA-certified organic reishi mushroom extract, licorice root, star anise, peppermint, and stevia. Reishi has relaxing qualities that can aid in stress alleviation and help improve sleep. The Chaga blend includes organic chaga mushroom extract, eleuthera, rose hips, and peppermint. This mix has immune-supporting qualities so it will give you some extra love during the cold season.

Buy Here

What hot drinks are you enjoying during wintertime? Trying to ditch coffee? Check out more delicious alternatives.

Photo Credit: Botanical & MindBodyGreen

Romanesco and Maitake Mushrooms With Crispy Capers and Garlicky Mayonnaise

Inspired by what was fresh at the Farmer’s market, this savory and delectable dish of maitake mushrooms and romanesco could be enjoyed as a side or on its own as a filling main course. Featuring crispy capers and garlicky mayonnaise, you’ll want to ready your cast iron pans and get to cooking. Featured in this video are me—the Mama chef—and 2 little peanut sous Chefs, Bear and Isabelle!

Romanesco and Maitake With Crispy Capers and Garlicky Mayonnaise3-4 baby Romanesco heads (or one big one)Olive oil1/2 a small shallot1 clove of garlic1/2 lemon3 large maitake mushrooms1/4 cup water2 tbsp shoyu

Crispy Capers

3 tbsp olive oil2 tbsp capers

Garlicky Veganaise

1/2 cup veganaise2 cloves of GarlicJuice of one Lemon1/2 cup Parsley

Blend together and serve!

Start by peeling away the outer leaves of the Romanesco. Do not discard these as we are going to cook these up, and make them delicious. Waste not, want not! Cut the Romanesco into florets that are roughly the same size. Place them on a lined baking sheet, and drizzle with 2 tbsp of the olive oil – toss around to coat. Bake at 400 for 25-30 minutes.

Chop up the Romanesco greens. Add 1 tbsp of olive oil to the skillet, and sauté over medium heat. Add 1/2 a small shallot diced, one clove of garlic and sauté until onions are translucent. Finish with the juice of half a lemon.

Over high heat, add a few tablespoons of olive oil into a saucepan. Once the oil is hot, add the capers and crisp up for about 5-7 minutes. Remove with a slotted spoon.

Cut the maitake mushrooms into 1/2-inch-thick pieces. Add 1 tbsp of olive oil into a skillet and over medium high heat, start searing the mushrooms. After about 5 minutes add 1/4 cup water if needed to stop the mushrooms from sticking. Sauté for another 3- 5 minutes and add tbsp of shoyu (good quality soy sauce) -then cook for another 2 minutes and they are done! Squeeze lemon on top.

Top the Romanesco greens with the maitake mushrooms.

Plate the roasted Romanesco florets, and sprinkle with the crispy capers and a big dollop of Garlicky veganaise!

Romanesco Photo by Steven Lasry on Unsplash