TVeg & Holiday Shopping!!!

Happy Holidays!!!!  Oooooooohhhhhhhhhh and Happy Shopping!!!  Now that

 Black Friday and Cyber Monday are over - time to shop That's Vegetarian.   

Pick up Sal y Pimienta Virgin Avocado Oil for your friends, family, and heck yourself too!  It's smoke point is 520F (271C) compared to Butter 350F (177C) and Extra Virgin Olive Oil 320F (160C).  Not to mention how nutritious and flavorful it is. Some of the health benefits include improved cardiovascular health, nourishes your skin and hair, aids in cancer prevention, and antioxidant properties with the omega 3's and 6's plus Vitamin E.  It has a soft nutty taste with a balanced hint of avocado.  Use it for baking, sauteing, searing and to top finished dishes and salads.   

Special holiday pricing:  250ml ~ $10, reg $12 and 500ml ~ $18, reg $20, plus shipping.  Email That's Vegetarian to place your order today!

                                                                                                    

Do you live in Southern California or need to get a gift for someone who does?  Check out these SoCal offerings for a gift certificate:

   

   

Beauty and The Ink is dedicated to making you look beautiful and our high performance products help us to make you feel good about it too!!  Vanessa Riggs, amazing Aesthetician and Cosmetologist, will provide you with organic, vegan, cruelty free products.  Vanessa has done the research so you can sit back, relax and know you are environmentally friendly!!!  

We have chosen to avoid using toxic chemicals found in many hair product lines which damage and jeopardize the structural integrity of hair.  Using Organic Salon Systems we have 100% ammonia free hair color with no harmful fumes plus there is no scalp discomfort or staining, longer lasting color and excellent grey coverage. Certified Organic ingredients naturally sooth, moisturize, prevent and repair damaged hair. All products have been certified by PETA as cruelty-free and 100% vegan.


Located:  20996 Bake Parkway #110   Lake Forest, CA 92630    949-916-4168  

  

Call Vanessa now and get 10% off services when you mention That's Vegetarian.

  

BalanceWork Yoga and Massage's mission is to provide safe, therapeutic yoga classes, workshops and massage designed to improve mental and physical health, productivity, and well being.  BalanceWork Yoga and Massage was founded by Mark DeWhitt under the strong conviction that preventative wellness programs can effectively address the problems that cause work related injuries. This leads to happier, healthier employees and employers.  The list of accolades from students and clients speaks for itself.  Contact Mark to schedule your appointment or to get a gift certificate for someone you care about today.  Mention That's Vegetarian for a 10% discount.    

                                                                                                                      

My favorite cutlery is CUTCO by far.  It is made in the USA and guaranteed

 

for life!!!  How awesome is that?  Plus free sharpening forever.  The list of benefits goes on and on. 

Check out the products on the CUTCO website.  The Trimmer is one knife a kitchen cannot be without.    

Email That's Vegetarian to get your personal and gift order ready for the holidays. 
                                                                                                                           

  

 

I have recently discovered Muddy Paw Coffee and it is DELICIOUS!!!!  I am normally not a fan of flavored coffee but they have the BEST Hazelnut ever.  I have thoroughly enjoyed every roast of theirs that I have had.  Another great quality, they support rescue animal organizations with every bag ordered.  Not to mention it is sent withing 48 hours of roasting right to your door.   Get your holiday gift at Muddy Paw Coffee.   

I am looking for an animal rescue organization that will partner with That's Vegetarian.  I will provide a venue on my website, show and blog and you provide basic information about your organization and a link at your website.  In turn, you receive money for each pound sold.  Sounds like a win win for me!!  

                                                                                                                

Just added:

Visited Spice Station today in Silverlake and it was like walking into spice heaven!!!!! I met Bronwen Tawse, one of the owners, and she was full of knowledge of the spices and suggestions on how to use them.  They sell about 140 spices, herbs, salts, peppercorns and chilies, which are available by the ounce, quarter-pound or pound in store or order online.  Colorful index cards list the price, country of origin, uses and medicinal purposes, where applicable. The spices are ground free of charge, or you can take the whole pods, berries and seeds to go.  "Every neighborhood should have access to purchasing the highest quality product at affordable prices. Our goal now is to facilitate this process."

Pop into the store in Silverlake, the Santa Monica location is under renovations, or order online and mention That's Vegetarian for a 10% discount.  

Visit That's Vegetarian's website, blog , and YouTube channel for more information, videos, and recipes!!  You'll find yourself saying "That's Vegetarian?!" 

Cheese Stuffed Fakin' Wrapped Dates

First and foremost, thank you for your support.  It's time to be thankful and show our appreciation.  What better way than to one, say it, and two, make some yummy food.  Here is a creative appetizer for the holiday season. I had this at a restaurant, came home and figured out how to make my version of Fakin' Wrapped Cheese Stuffed Dates. It was a simple appetizer to create an ohhhhh sooooo tasty!!!!!!!!!!!!

The easy part is which fakin’ to use. Morningstar Breakfast Strips are my favorite meat substitute. I do try to limit the amount of processed food but I just can’t forgo this one. The strips do contain dairy byproducts and most “veggie” cheeses also contain dairy byproducts. That makes it difficult to make this a vegan dish. You can check out other “fakin’” products but can’t say I like the way they taste.

Then it gets increasingly challenging. Which cheese? I did a taste test with sharp and medium cheddar, Brie, Gorgonzola, pepper jack, and Parmesan. The sharper the better for my taste, but use whichever you prefer. (See note above about “veggie” cheeses.)

Lastly, the dates. An old Arabic legend tells of the Date palm's creation: "After God had finished molding Man from Earth; He took the remaining material and shaped it into a date palm which he placed in the Garden of Paradise". * Dates are full of vitamins and minerals including manganese, potassium and copper. They are a heart healthy food. It is the only naturally dried fruit. There are hundreds if not thousands of types of dates. The most common are Medjool, deglet noor, and honey dates. I have had them all, ahem those three, and they are yummy!!!

Putting all of these ingredients together creates a savory, sweet, salty, creamy, smokey taste of heaven. Visit That's Vegetarian's website, blog , and YouTube channel for more information, videos, and recipes!!  You'll find yourself saying "That's Vegetarian?!"  

Fakin’ Wrapped Cheese Stuffed Dates

10 Dates

10 Strips of Morningstar Breakfast Strips (aka Fakin’)

A few ounces of Cheese of choice (I prefer Gorgonzola or Parmesan)

Preheat oven to 350F.  Cut dates in half lengthwise.  Remove pit if there is one. Stuff with sliver of cheese.  Wrap with 1/2 Morningstar Breakfast Strip.  Stick with toothpick to keep strips in place.  Place on parchment paper or silicon-coated pan. Bake at 350 for 15 minutes.  Enjoy hot or room temperature.

Prep time: 15 min 
Cook time:  15 min
Serves 5, 2 each
Difficulty level: Easy
(5pp)
Fakin' Wrapped Cheese Stuffed Dates Printable Recipe

More Squash and Pumpkin Ideas

Last week we discussed the benefits of squash/pumpkin. It is full of beta-carotene and fiber.  But when making the kabocha squash with adzuki beans leaves you with A LOT of leftover squash.  What are the options we have for leftover squash?

My suggestions and the suggestions gathered from my Facebook, Twitter, Unleash Video and YouTube followers include:

• Pie, candied, cheesecake, ice cream, custard
• Mix into cottage cheese, oatmeal or yogurt
• Soup, chili, risotto
• Cookies, scones, muffins, cupcakes, cake
• Latte, smoothie
• Wontons, pot pies, ravioli 
• Waffles, pancakes, bread (click for Pumpkin Flax Bread recipe)
• Mashed, roasted, pan fried
• Butter
• Facial, body scrub

The favorite addition to the squash/pumpkin is by far MAPLE SYRUP!!!  Then cinnamon, nutmeg, and whipped cream.  Add more suggestions below! 

Here's a soup recipe that I threw together with my leftover squash.  My friend told her son it was Peanut Butter Soup.  That worked for a few bites anyway!

Pumpkin Peanut Butter Soup

Olive Oil Spray

1/2 c diced onions

1t garlic

1t Cumin*

1/4t Coriander*

1/4t Fenugreek*

1/4t Ginger*

1/4t Asafetida*

1/4t Cayenne

1/4t Celery Salt

4c Vegetable broth

4c Squash/Pumpkin, diced and roasted (400F for 25 min or until soft)

2T Peanut butter

Salt and pepper to taste. 

*Substitute 2t curry powder total for the above spices

Spray the bottom of the pot with the olive oil.  Add the onions and sauté over medium heat for about 3 minutes, until soft.  Add the garlic.  After a minute add the remaining spices and cook for about one minute.  Add broth, roasted squash/pumpkin and peanut butter.  Heat thoroughly.  Puree the soup using an emersion or regular blender.  Use caution, it will be hot.  Add more of the spices, salt and pepper to taste. 

Serve with roasted seeds sprinkled on top, and why not, a little maple syrup!!

Other options include using cinnamon and nutmeg making it more like a pumpkin pie soup.  Try adding some milk ~ cow’s milk or keep it vegan with coconut, rice or almond.  
Pumpkin Peanut Butter Soup Printable Recipe

Kabocha Squash and Azuki Beans with Kale!

What's the difference between "pumpkin" and "squash"?   

This is the best answer I could find:

"Squash are generally separated into three categories: summer squash, winter squash, and pumpkins. The difference between them all is really just based on how they are used. Summer squash are harvested when young and tender, while winter squash are harvested when hard and ripe. Pumpkins are really just winter squash, but have a distinctive pumpkin shape."* 

Not to mention there are SOOOO many varieties.  I found great lists (plus additional recipes) - All About Pumpkins Varieties and Seed to Supper.  In this recipe, I used the Kabocha Squash but Butternut or Acorn could have easily been substituted.  There was so much squash left I had to figure out what to do with it.  Check out and join www.thatsvegetarian.blogspot.com later this week for the great treat!!  

Pumpkin is so nutritious, full of fiber and beta-carotene.  Here is more in formation:

1 cup of cooked pumpkin flesh contains**:

Calories 49 

Protein 2 grams

Carbohydrate 12 grams

Dietary Fiber 3 grams

Calcium 37 mg

Iron 1.4 mg

Magnesium 22 mg

Potassium 564 mg

Zinc 1 mg 

Selenium .50 mg

Vitamin C 12 mg

Niacin 1 mg

Folate 21 mcg

Vitamin A 2650 IU

Vitamin E 3 mg

Kabocha Squash and Azuki Beans with Kale video

To truly amp up this macrobiotic dish, add some brown rice.  Check out last week's blog on the macrobiotic diet.  Prepare the Kabocha Squash and Azuki Beans with Kale or any of the other wonderful recipes and and you'll find yourself saying "That's Vegetarian?!"

Kabocha Squash and Azuki Beans with Kale

1 6-inch Piece of kombu
1c Azuki beans, dried
2c Kabocha squash, cut into 1/2 inch cubes, can leave peel on if organic, I prefer without

1/2 bunch kale, chopped into 1 inch pieces
1t soy sauce or shoyu

1t ginger

Combine the kombu and beans in a bowl and cover with 3 c water.  Soak for a minimum of 5 hours preferably overnight. 

Drain the kombu and beans, discarding the soaking water.  Slice the kombu into 1" x 1" squares and put the pieces in a pot.  Add the beans and fresh water to cover the beans by about 1 inch.  Put the burner on high and bring to a boil, straining any foam that rises to the top.   Boil for about 5 minutes or so.  Reduce to a simmer, cover and cook for about 30 minutes checking every 10 minutes for enough water (at bean level) and doneness.  Soaking the beans longer decreases the cooking time.

Once the beans feel al dente, add the ginger and soy sauce (or shoyu) and stir.  Then place the squash on top and simmer covered for about 10 minutes.  Check, it should be slightly soft, then add the kale and simmer for another 10 minutes.  It should still be bright green.

Prep time: 15 minutes, mostly for cutting the squash and kale.

Bake time: 50 minutes

Serves 4, about 1 cup each

Level of difficulty - Intermediate.

4PP

https://origin.library.constantcontact.com/doc201/1105007952193/doc/2NexfBIpivN0nc2q.pdf

* www.weekendgardener.net/vegetables/squash-winter.htm   

**www.allaboutpumpkins.com/facts.html