Because it seems to be such a favorite, here again is the saga of Tux, Tramp and Hope.

So, I think I’ve mentioned this before, but at my last apartment, I fed three cats living in the parking garage for approximately 5 years. It started out as four, with a dirty white cat that I named Snow tagging along, but it soon dropped down to three scraggly cats that I named Tux (black with white bib and white paws), Tramp (orange tabby) and Hope (gray and white, very similar in look to Tux. I’ve always though they were related).

Finally after years of feeding them on the DL (my landlady basically threatened me with eviction if I didn’t stop…but of course I still did), I eventually gained their trust, although mostly just that of Tux and Tramp. They slowly started getting closer and closer when I put the food down, and even started to come up and sniff my hand.

Anyway, when I finally found an amazing new apartment about a mile away, the one thing standing in my way was the cats. I felt like I was abandoning them and who knows what would happen. But I hated that apartment and had to do it.

But oddly, when I gave my landlady notice, she immediately brought up the cats, saying that she was going to call pest control to come get rid of them. Pest control? Is that even legal? I didn’t even think about it too much before realizing that I had to do something, or my being an animal welfare advocate would mean nothing.

Without even asking him, I decided to relocate the cats to my dad’s house in Beverly Hills. I rented a trap from the pet store and bought some tuna (for the first time in 18 years!) to put in it. The pet store also let me borrow a large metal, upright cage to keep them in for awhile. Apparently you have to keep relocated cats in one place for a week or so, so that they get used to the area and don’t run away.

Surprisingly that night, when I set it out, Hope went in immediately. It was quite an ordeal getting her (who knows, but I like to think it was a “her”) over to my dad’s, but she walked peacefully into the cage and seemed okay. I got Tux the next night and into the cage with similar ease.

Sadly, I tried at least 6 more nights to get Tramp but he just didn’t seem interested in the tuna or anything else I put in the cage at all. I’ve thought for months that he was getting sicker and sicker, and I believe he just had lost his will to live. Surprisingly, impressed by my efforts, my landlady said she would let him stay and find someone to feed him. Still, it will always be a weight on my heart that I had to leave him there without his friends.

I kept Tux and Hope (very happy to be together) in the cage for a little under two weeks. They ate normally and used a litter box which I found pretty crazy (that they still remembered how). When they took a swipe at my dad as he was feeding them one day, we decided to leave the cage door open. They snuck out and we didn’t seem them for weeks. My dad keep putting out the food, and while it got eaten, we started to think it was a rat or raccoon or something.

I had pretty much given up hope that we’d ever see them again, my dad emailed me something amazing. He’d seen Tux eating the cat food that he had dutifully been putting out every night. By now, Tux is actually just hanging around the backyard, sleeping in the sun, running up to get his food. Sadly, we haven’t seen Hope, but knowing how close the two cats were, I’m “hoping” that she’ll appear at some point.

I FINALLY saw Tux again tonight, my dad put out some food and he ran out of the garage right away to eat. Although I was standing at a distance as not to freak him, I knew it was Tux immediately because he did this odd thing of eating with his paw that I’ve always found so bizarre. He’ll dip his paw in the food and then eat it. I’ve never seen another cat do that. Anyway, it was crazy to see him hanging around in a place with grass, food and fresh water. Not in a garage for the first time in years.

Although 99% of the world would probably think it is stupid to go through this much work for a bunch of mangy cats, it feels good to know that I’ve made a difference in at least one life. I wish Tramp and Hope could have found a better place like Tux, but at least I helped one. Even if it is “just” a dirty tuxedo cat from a garage.

And, at the same time, something else makes me smile. The thought of my 64 year old dad, who lives alone and has suffered some severe medical set backs recently, sneaking out to check on Tux and having the cat run across the backyard towards him to get his dinner…

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So I was in the supermarket the other day and stumbled upon thisSt. Ives lotion that is apparently vegan and cruelty-free. Check out the product label below. “Does not contain animal products” and “Not tested on animals.” Actually, all the St. Ives products are cruelty free, so hurray for them, even though not all the products are vegan.

Anyway, I bought it and I have to say it is just as good as the super expensive one I was using from Kiels… just a tip…

To see some more vegetarian/vegan things you can get at most supermarkets, go HERE

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So, I think I’ve mentioned on my Veggywood Twitter a few million times that I am constantly making fahitas for dinner. Like three times a week. I really have a problem.

Anyway, this week I went to make them AGAIN for dinner, and lo and behold, I was out of the Trader Joes Steak Strips (made by Gardein). I decided this was the perfect time to try the Match MeatGround Beef they sent me a few weeks ago. I’ve previously reviewed Match Meat’s Ground Chicken Italian Sausage.

First, I sort of cut off pieces and rolled them up into little strips like the kind of have been using. Then I fried them in some olive oil. One of the things I like about Match Meat is that they don’t fall apart when you cook them. And they firm up pretty easily. Also, this time I was prepared with some spices since Match Meat is a kind of a blank slate. I used about a tablespoon of Simply Organic Fahita Seasoning. Kind of sprinkled it on top and mixed it around in the olive oil. Then I put in some frozen pepper strips/onion and sauteed it.

After I steamed some tortillas, I put everything in it, along with some salsa, avocado, and Tofutti sour cream. Soooo good.

I’ll probably make it at least another two times this week.

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By popular demand, here again is my recipe for AMAZING baked mac n’ cheese using daiya! Enjoy!

This week I experimented with my new stash of Daiya Cheese from Whole Foods Sherman Oaks (has anyone found it anywhere else?) using a pretty simple Mac & Cheese recipe that I veganized.

Want to try it out? Here you go:

Ingredients

1/2 package (about 8 oz) of large elbow macaroni
2 cups coarsley chopped Daiya Chedder Cheese
2 tablespoons Earth Balance Margarine
2 tablespoons flour
2 cups milk (I used unsweeted rice milk but you can probably also use unsweetened soy too)
1/8 teaspoon black pepper
sea salt to taste
1/3 cup bread crumbs

Directions

1. Preheat oven to 350 degrees. In a large saucepan boil about 3 quarts of lightly salted water. Add the macaroni and cook under tender, about 5 minutes. Drain and place in a buttered casserole dish. Add the daiya cheese on top and set aside.

2. In a medium saucepan, melt the margarine. Blend in the flour and slowly stir in the milk. Bring the mixture to a boil, stirring constantly. Boil for another minute or until mixture is thickened. Add pepper and salt.

3. Poor liquid mixture over macaroni. Spread bread crumbs on top. Bake 30 minutes or until the whole thing is bubblly.

I served mine with garlic mashed potatoes and some yummy Gardein fake chicken breast. : ) It is seriously amazing how much it tastes like “real” mac & cheese!!! Finally!!

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Hey all, sorry I’ve been light on posts this past week. I’m working on a writing project and things have been super busy at work. Promise to get back to regular posts soon.

For now, here are some favorites…..

xoxo Polly

When I first became vegan, and really started to access my use of animal bi-products in items like beauty tools, the first thing I freaked out about were make up brushes.

It seems like every brand used animal hair– even the cheap drug store brands! What was a girl to do?

Eventually through a bit of research I tracked down two brands that I use regularly and LOVE. To save you the same panic I went through here they are:

Too Faced Cosmetics has a GREAT line of cruelty-free vegan make up brushes made with what they call “teddy bear hair” that can be found HERE. I own the full set as well as the mini Kabuki brush. They are super soft and really good quality, they’ve lasted me for years. The complete set comes in a cute pink travel bag as well. Although a bit pricey, they are definitely an investment because you shouldn’t need new brushes for a long, long time!

Eco Tools is a brand that I noticed only recently at my local Walgreens. I was intrigued to learn that not only are the synthetic bristles cruelty-free, the entire package is made of natural and recyclable materials. Plus, ecoTOOLS contributes 1% of sales to For The Planet, an alliance of businesses committed to leveraging their resources to create a healthier planet. And an Eco Tools brush won’t break your bank either! The full set is available at drugstores for around $10. Check out the whole line of brushes HERE

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I’ve been neglecting one of my fav clothing sites ModCloth, a vintage-inspired online store with lots of vegan options that are always clearly labeled as such.
So, here are a couple of shoes that have recently caught my eye…

Ebony and Ivory Heel, $34.99 HERE

Herringbone Heel, $37.99 HERE

High Roller Heel, $37.99 HERE

Bow Heel, $34.99 HEEL

Cherry Cherry Heel, $129.99 HERE

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Check out the specials for April at Real Food Daily:

Monthly Special: April 5 – May 2

Mexico City Tacos
Two crispy tacos with red chili beans, tempeh and vegetables, smoky chipotle cheese, avocado, jicama slaw, fiesta rice

WEEKLY SPECIALS

April 5 – 11
Devotion to the Diva
Red lentil and tofu curry, coconut basmati rice, sautéed baby spinach, cucumber raita

Gulfstream Chop
Roasted vegetables, red grapes, cherry tomatoes, avocado, jicama, red, green and Savoy cabbage, romaine lettuce, creamy horseradish dressing

April 12 – 18
Thai Palace
Sesame tempeh, lemongrass scented jasmine rice cakes, grilled oyster and shiitake mushrooms, stir-fried red peppers and greens, spicy coconut peanut sauce

Farmers’ Market Medley
Herbed ‘tofu chevre’, pink grapefruit, fennel and watermelon radish, fingerling potatoes, pistachios baby arugula, frisee and romaine, Meyer lemon and apple vinaigrette

April 19 – April 25
Momma Mia Wotta Lasagna
Lasagna pasta, herbed tomato sauce, roasted vegetables, tofu cheese, arugula, fennel, pesto crostini, breakfast radish salad, lemon garlic dressing

Welcome to Castroville
Roasted portabella mushrooms, artichokes, red pepper, onion, tomatoes, sunflower sprouts, maple glazed pecans, shredded collard greens and mesclun mix creamy lemon zest vinaigrette

April 16 – May 2
Roadhouse Blues
Grilled tofu steaks, zesty BBQ sauce, sautéed onions, black-eyed pea and rice salad, sautéed greens with smoked Portobello mushrooms, corn muffin w/ carrot cumin spread

Lost in Translation
Kelp noodles, cucumber, carrot, sprouts, snap peas, avocado, pickled ginger, toasted pumpkin seeds, wasabi miso glazed tofu, mixed greens, creamy carrot ginger dressing

Soup By The Day
Everyday – Country Vegetable Miso
M- Curried yellow split pea
T – Chef’s Choice
W – Turkish spinach and lentil
T – White bean and leek
F – Thai coconut yam
S – Wild Rice and mushroom
S – Chef’s Choice

Dessert Specials: April 5 – May 2

Chocolate Blackout Cake
Dark chocolate cake filled with rich ganache and decorated with a chocolate buttercream

Carrot Cake
Moist carrot cake with spice, walnuts, and a soy-based cream cheese frosting

GLUTEN FREE Double Layer Chocolate Cake
Gluten-free chocolate cake double-layered with chocolate frosting, raspberry jam and topped w/ fresh raspberries

Coconut Cream Tart
Creamy, luscious vanilla crème, sweet coconut filling

Caramel Pecan ‘Tofu Chz’ Cake
Silky ‘tofu chz’ cake, rich caramel glaze, toasted pecans

Apple Mixed Berry Cobbler
Fuji apples, mixed berries, flaky pastry crust

Apple Walnut Dried Cherry Kanten
Healthy jello-like fruit compote

Dream Chocolate Pudding
Rich, thick, lusciously chocolate

Dark Fudge Brownies w/ Chocolate Chips
Cakey chocolate, chunks of chips

Faux-stess Cupcake
Gooey white filling, chocolate cake, fudgy icing

Cookies
Oatmeal • Peanut Butter • Carob Mint
GLUTEN FREE Chocolate Chip

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I was quite surprised when I saw I hadn’t posted this recipe, which is my ultimate favorite by Spork Foods. It’s a great way to impress with quinoa (read why I love that stuff HERE) and not to mention, ridiculously easy and quick to make. It seriously takes like 20 minutes tops and is super easy to make after work.

When I make this recipe I tend to double it because I could seriously eat the entire bowl myself in one sitting, but this is the original one, which makes about 2 cups. I suppose though it could feed 2 if an entree and 3-4 if a side. Although I like to serve it hot (as I pretty much eat it as soon as its made), it’s also a great dish to bring cold to a picnic or something.

Enjoy!

Ingredients
For quinoa:
1 cup organic quinoa (I like to mix the red and yellow kind together)
1 tsp extra virgin olive oil
1/4 tsp sea salt
2 cups water for boiling

For salad:
3 tbsp kalamata olives, chopped (get the kind without pits otherwise you will want to jump out a window when you get to this part)
1/4 cup sundried tomatoes, chopped
1/4 cup toasted pine nuts
8 leaves fresh basil (I highly recommend getting a basil plant and growing them, it costs about $3 and if I can manage not to kill mine, so can you. The taste between store-bought basil and home grown is insane)
1/2 tsp sea salt
1/2 tsp ground pepper (this gives it a bit of a kick so play with how much you want to add)
1 tbsp agave syrup
1 tbsp lemon juice
3 tbsp extra virgin olive oil

Directions
Dry roast the quinoa in a sauce pan over medium heat until it smells fragrant. Don’t over roast or let them burn. If you do burn it, toss and restart because that will totally wreck the flavor, I know from experience. Laziness doesn’t always pay. Speaking of, sometimes I skip this step entirely and while it doesn’t ruin the salad by any means, the pre-roasting adds something to the flavor for sure. This would also be the time to throw your dried sundried tomatoes in some boiling water to soften them up (unless you are using canned). I prefer the bulk dried because they are cheaper and less greasy than the canned kind.

Cook the quinoa as you normally would (2 cups water, for about 12-14 mins until fluffy). I like to toss mine in a rice cooker and be done with it while I work on the rest of the stuff.

Chop all the ingredients and put in a big bowl. Add the oil, lemon juice etc. When the quinoa is done, drop it in and mix everything throughly. Either serve right away hot or put in the fridge to save. I like taking this to work for lunch and making everyone jealous.

To learn more about the amazing cooking classes at Spork Foods go HERE
Follow Spork on Twitter @SporkFoods
Become a Spork Fan on Facebook HERE
Read my interview with Chef Jenny Goldberg, co-owner of Spork, HERE

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I recently was fortunate to get a huge box of Match Meat samples to try. Match is a gourmet quality meat alternative that allows you to make the product into almost any kind of entree or side you desire. I previously reviewed their ground chicken, and this week I’m tackling the italian sausage.

Of course, I made meatballs, mainly because any excuse to eat pasta is good with me. The first thing I noticed is that the thawed product was really easy to work with. I just tore off little chunks, rolled them up, and tossed them into a pan with some olive oil. They were pretty crumbly so I was a bit concerned they would fall apart, but as soon as they started cooking the little meatballs firmed up.

I cooked them for about 10 minutes, sort of pushing them around in the pan to get all the sizes browned. They seemed to cook pretty evenly, although it was a bit hard to tell how cooked they were getting inside. I was getting pretty hungry so I decided to go for it, and put them on top of some pasta and sauce.

I was definitely more into the taste of the meatballs than the breaded cutlets I made last time. They were still a little mealy on the inside, but they very much complemented the pasta. I’d recommend this version of the Match Meat for sure. I bet you could also just crumble it directly into the sauce or maybe even use in a lasagna.

Match Meat has a great recipe database and prep tip section you should check out as well.

To look up where to get Match Meat go HERE or order it online.

Follow Match Meat on Twitter HERE
Watch their YouTube channel HERE

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I was lurking around one of my fav clothing sites, 80’s Purple and found a whole stash of Melissa shoes. If you don’t know Melissa, it’s a shoe company from Brazil that makes 100% plastic shoes using sustainable methods and recyclable materials.

It’s sort of a treasure hunt to find them online, so it’s pretty rare to find this many styles in one place (and with most sizes still in stock). Check a few of them out:

$84 HERE

$42 HERE

$72 HERE

$99 HERE

$84 HERE

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Celebrate the awakening of Spring at Animal Acres’ Eggless Easter Special Tour Day on Sunday, April 4th.

Watch special presentations and greet the animal friends throughout the day! Barn doors are open from 11 am to 3 pm. Enjoy a vegan sweets bake sale, and all participants who bring a vegan baked goodie or sweet to share (no dairy, honey, eggs, or other animal products) will receive FREE admission to the event! Kids are absolutely encouraged to come and get photos taken with the Spring Bunny from 11 – 1:30, participate in a Vegan Cookie Quest at 2 pm to find where the Spring Bunny hid the cookies from SunFlour Baking Co., get decorated with vegan face painting courtesy of The Compassionate Clown Company, play and jump in the Castle Moon Bounce, and listen to storytime with Spring-themed tales and tails. No reservations required.

Tour fees of $5 per person (kids under 3 free), bake sale proceeds, and Membership donations will help toward our 2010 Emergency Rescue Fund Drive to raise urgently needed funding for farmed animal rescue efforts. Come snuggle the sanctuary critters and celebrate Spring with Animal Acres!

ANIMAL ACRES
5200 Escondido Canyon Road Acton, CA 93510
Phone: 661.269.5404 Fax: 661.269.0194
Email: info@animalacres.org
Website: www.animalacres.org

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Ready Made Magazine strikes again with the unexpected vegan recipes. I am all about desserts so this Rice Pudding Tart with Caramelized Pineapple sounds fucking awesome and fairly easy to make. I bet this would be a perfect summer dessert.

Ingredients

Crust:
35 to 40 gingersnap cookies, crushed (about 2 cups)
1/4 teaspoon salt
1/4 cup canola oil

Pudding:
1/2 cup long grain jasmine rice
4 cups light coconut milk
1/4 cup sugar
pinch of salt
1/4 teaspoon cinnamon

Pineapple:
1 1/2 cup fresh pineapple
1 teaspoon canola oil

* Recipes says you also need a 8-inch round or square fluted tart pan with removable bottom. A) I don’t know what the hell this is and B) I’d imagine a frozen pie crust would work just about as well, or a pan that you could just leave the tart in. So I wouldn’t sweat this.

Directions

1. Preheat oven to 350 degrees. Place gingersnaps in bowl of food processor and pulse until fine crumbs form. Add salt and blend.
2. Poor cookie crumbs into a small bowl and stir in canola oil. Press mixture into the bottom and sides of tart pan.
3. Bake crust until color is slightly darker and firm to the touch, about 8-10 minutes. Cool completely on wire rack.
4. Combine rice, coconut milk, sugar, and salt in medium, heavy bottom saucepan. Stirring constantly, bring mixture to a boil, then reduce heat to low. Continue cooking and stirring occasionally until liquid has almost completely reduced and rice is cooked, about 15-18 minutes. Remove from heat and stir in cinnamon.
5. Pour mixture into prepared tart pan and bake until pudding has set, about 10 minutes. Allow to cool on wire wrack.
6. Dice pineapple into 1/4 inch pieces. Heat canola oil in large skillet over medium high heat and add pineapple. Cook until pineapple pieces are browned, then transfer to a small bowl and cool completely.
7. When tart has slightly cooled, about 15 minutes, remove from tart pan and top with caramelized pineapple.

Variations
* Substitute black rice and 4 plums (pits removed, cut into 1/2 inch pieces) to make purple pudding.
* Use arborio rice with 2 medium oranges, sectioned and cut into 1/2 inch pieces, subbing in 1/2 teaspoon vanilla for the cinnamon.

Check out these other vegan recipes from Ready Made:

Mint Chocolate Chip Cookies

Vegan Orange Oatmeal Pancakes

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A few weeks ago I took the Lucky Spring Shoe Guide and found some equally cute vegan options (plus noted the ones Lucky found as well).

Here’s a recap:

Day One: Platform Mary Janes

Day Two: Pointy Toed Flats

Day Three: Sling Back Heels

Day Four: Two Strap Flat Sandals

Day Five: Cork Soled Platforms

Day Six: Two Toned Oxfords

Happy Shopping!

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So how psyched was I when Match Meat sent me a GIANT box of products to try? A breakout super star of the faux meat world, these guys make an amazing plant protein that you can mold and form into any side or entree that you desire.

The first product I tried was the Ground Chicken, and while I was preparing it, I had an odd flashback to helping my mom cook cutlets when I was a little girl. I’m not sure how much I enjoyed that aspect… there’s something to be said for your fake meat not…resembling… the real thing. I have to admit I was slightly grossed out – a testament to how “real” it looked and felt.

It comes in a kind of a slab, and then you cut off a portion and mold it into the shape you want. I made little cutlet-like things. Then I stared at them for a bit, probably thrown off because they seemed so real. And also because I had no idea what to do next. There are definitely a lot of veggie meat products, but most of them come seasoned, coated, or with sauce. Unless it’s tofu or you’re feeling especially adventurous (which for me, means squirting some lemon juice on your tempeh as you’re browning it), you usually don’t have to think very hard after you open the package. Not to mention, I’ve never actually ever cooked meat.

So back to me staring at the Match Meat. Because I’m honestly kind of a coward with spices, I was a bit at a loss. And hungry, so I didn’t have much patience. Then I had a stroke of brilliance and decided to bread it with some Trader Joe Bread Crumbs. This was surprisingly easy, and even easier to cook in a non-stick skillet with some olive oil.

The result was pretty much as close to chicken as I have had in my almost 19 years of becoming a vegetarian – in the texture at least. The flavor… well, it was kind of bland to be honest, and a bit salty. However, I think this is mostly due to the bread crumbs and my lack of seasoning expertise.

It definitely makes an impressive looking plate, but I have to admit I didn’t enjoy the taste as much as the Gardein Chick n’ Scallopini. On the other hand, I’ve never used a product before that was so versatile. There really are so many possibilities on how it can be used.

Match Meat also has a great recipe database and prep tip section that I look forward to checking out.

For my next review, I think I’m going to try out the Italian Sausage and make some “meat”balls… yummmm!

To look up where to get Match Meat go HERE, although it seems that the easiest way right now is to order it online.

Follow Match Meat on Twitter HERE
Watch their YouTube channel HERE

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I gave in this weekend and bought these shoes, the Candi, from Bakers.

Yes I know I have basically no money but these shoes combine a few must-have’s for me:

1. They are faux (obviously).
2. They are black.
3. They have a 1 1/2 inch platfrom.
4. They have a 5 /12 inch heel.

Plus, they are discounted $20 in store and online HERE (currently $59.99).

Grab a pair…. if you dare….

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If you haven’t already checked out the amazing vegan cooking classes that are Spork Foods maybe one of these classes will inspire you to break your cherry…

To read my interview with Chef Jenny look HERE

March 27th and 28th
Spanish Tapas Party!

Tapas are lots of fun to make and eat! These small dishes can be served any time of day, and they make a wonderful addition to any cocktail party. In this class, we put our healthy vegan twist on classic Spanish fare. You’ll be surprised how easy and delicious it is to re-create these wonderful foods. And we’ll even teach you the secret to a killer glass of sangria. Olé!

This week’s menu!

- Patatas Bravas (Spicy Roasted Potatoes)
- Spiced Veggie Paella
- Sauteed Seasoned Olives and Cinnamon and Cumin Glazed Almonds
- Phyllo “Cigars” with a Tofu Feta and Herb Filling
- Sangria!

April 10th
Backyard BBQ! (Saturday Classes Only)

Okay, so we don’t really have a backyard, but we can sure cook like we have one! We will prepare an unforgettable All-American feast that won’t make you feel sluggish. We may have to bust out the wet-naps and bibs, because it’s gonna get Barbequey in here!

This week’s menu!

- Saucy BBQ Seitan Burgers, with all the ’fixins
- Light Lemon Coleslaw with Toasted Walnuts and Spring Peas
- Baked Sweet Potato Fries with a Cream Roasted Garlic and Herb Dipping Sauce
- Zesty Meyer Lemon Bars with a Toasted Coconut Crust

April 17th and 18th
A Taste of France!

The sophisticated and beautiful way of French eating is too often a no-no for vegans because of all the heavy butter and crème. With this class, we’ll explore the delightfulness and deliciousness of French food, vegan-style! Come learn how to put a little “ooh la la” on your plate!

This week’s menu!

- French Onion Soup with a Cheesy Crouton Topping
- Buckwheat Crepes filled with Spring Vegetables in a Rich Béchamel Sauce
- Home-style Ratatouille
- Grand Marnier Truffles

April 24th and 25th
Throwback to the 50’S – Traditional Meals Gone Vegan!

We love flipping through old Betty Crocker cookbooks and admiring all the amazingly colorful meals people used to make. We created this class to put a healthy twist on traditional meals, and motivate people to come back to the dinner table! We’re all busy guys and gals, but for one day we can play domestic and make a swell meal.

This week’s menu!

- Mashed Potato-Frosted Tempeh and Fresh Veggie Meatloaf
- Green Bean Casserole with Frizzled Shallots and Spelt Breadcrumbs
- Cream of Tomato Soup
- Key Lime Chiffon Pie

May 1st and 2nd
Cinco De Mayo, Mexican Fiesta!

Cinco de Mayo is a holiday known for parties, bright colors, piñatas, food, food, and more food! So let’s celebrate by giving our favorite Mexican dishes a vegan twist! We will create recipes that you will crave all year round, and that you can use to impress all your amigos!

This week’s menu!

- Baked Spinach and Butternut Squash Enchiladas in a Zesty Tomatillo Sauce
- Spicy Black Bean Tortilla Soup with Crunchy Tortilla Strips
- Salad with Grilled Corn and Crispy Plantains in a Creamy Chipotle Dressing
- Polvorones (Mexican wedding cookies with toasted pecans)

May 15th (Saturday Classes Only)
Home-Made Protein Class!

Create your own home-made seitan and tofu from scratch! These foods can be flavored a billion different ways, and always taste better when they are home-made! We’ll show you how to get all the protein you could ever want – and make it taste delish! This week’s menu!

- Home-made Seitan with Sautéed Spring Vegetables
- Home-made Tofu over a Light Lemon Mint Orzo Salad with Toasted Pine Nuts
- Home-made Almond Milk with Home-made Chocolate Chip Cookies for Dunking

May 29th and 30th
Italy Springtime Teaser!

We’re heading to Italia in October for a vegan cooking tour, and you are invited! We’re so excited about the trip that we’re throwing this Italian foods class as a teaser – so come enjoy! Oh, mama mia, it’s a-gonna smell-a so good in our kitchen!

This week’s menu!

- Tempeh Meatball Sub with a Creamy Cashew Cheese
- Creamy Spring Pea and Mushroom Risotto with Fresh Herbs
- Sicilian Zucchini with Gold Flame Raisins and Toasted Pine Nuts
- Cinnamon Scented Tiramisu

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I successfully made a pair of heart-shaped chocolate chip cookie cakes * for @jescellophane and @wordwarthree for their respective bdays and got a few requests for the recipe (@brittanybao xo) so here it is!

I’ve only made this one other time before, for my ex-boyfriend, which in retrospect I should have laced with arsenic. But any who, I think these two turned out pretty damn good considering I made them in 5 inch heels while rushing to get ready to go to kung pao kitty. although, really, is there any other way to bake???

Ingredients
1 cup Earth Balance margarine
1 1/4 cups sugar (I use the vegan sugar from Whole Foods)
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flower
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (I use the vegan ones from Whole Foods)
small/medium pan of your choice
spray oil

Directions
1. Preheat the oven to 350 degrees.
2. Cream together the margarine and sugar until fluffy. I use a Kitchen Aid standing mixer and it rocks. It’s the only way to go in my opinion.
3. Add the maple syrup and vanilla, keep mixing, but don’t over do it.
4. Add the flour, baking soda, and salt, and mix well. At this point you may want to add about 1/4 cup of water or else it gets really dry.
5. Add the chocolate chips and fold them in by hand.
6. Spray the hell out of your pan with the oil. I use the spray oil + flour from Trader Joe’s because a) it doesn’t leave a hole in our atmosphere and b) it works really f’ing well.
7. Press the dough into the pan. It should be about an inch thick, if it’s much more than that it’s not going to bake through.
8. Pop in the oven and bake for approximately 20 minutes. Don’t peek or it may sink in the middle. Check it at 20 – the cake should be just slightly browned. Leave it in until it looks done, checking every minute or so. You don’t want it to burn! Check it with a toothpick in the middle. If it comes out clean, it’s done.
9. Remove from the oven and makes sure it cools all the way before you try to take it out of the pan. Otherwise, if its still warm it may stick and break apart.
10. The easiest way to get the cake out is to turn the pan over, lay it down on a paper towel, and pound on the back (gently) until it drops out. Either serve or gift it like that, or write on it with frosting (once cooled).

Yummmmmmm…….

* Recipe courtesy of Vegan with a Vengance. Get it on amazon.com

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I love boots, booties, whatever… stumbled upon these cute faux-leather ones on a new site i’ve been scoping out called Thread Sence.

I think these would look so adorb with jean leggings, my new favorite things…and they all have 4.5 inch heels, hurray!

Moto Ankle Boots
$48 HERE

Grey Suede Booties
$32 HERE

Charlize Lace-Up Boot
$112 HERE

Here Comes Trouble Studded Boot
$198 HERE

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I’m a big fan of wanna-be’s, it’s really a pass time of mine actually, trying to find vegan alternatives that are just as hawt as their gross counter parts.

Recently, I’ve seen a lot of magazines pointing to leather as a big 2010 trend (unfortunately) and a resurgence of leather jackets popping up everywhere.

Here are a few cruelty free leather ones that I’ve found. And… I think James Dean would be just as proud.

Leather Moto Jacket, $58 at Thread SceneHERE

Avant Lapel Leather Jacket , $118 at Nasty GalHERE

Obey Freebird Jacket, $98 at 80’s Purple HERE

Marching Orders Jacket, $61 at LulusHERE

BB Dakota Kava Brown Pleather Jacket, $63.75 at Alternative OutfittersHERE

Put It On My Tab Jacket, $67.99 at ModClothHERE

Also, read my post on alternatives to silkHERE and two more on alternatives to wool HERE and HERE.

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So, as I’ve said before, I’m all about veganizing recipes that I find in magazines, online, among my grandmother’s recipes… I came across this a few months ago in Women’s Day of all places, baked them and they turned out delicious. I’m not sure why I never posted it, but I made them again today, and wanted to share my baking success with you.

Blueberry Orange Muffins
Makes 10-12 muffins or 15 muffin tops
Prep Time: 15 minutes
Baking Time: 25 minutes

Ingredients
2 cups all purpose flour
3/4 cup plus 5 teaspoons sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soy milk
2 “eggs” (use Energy Egg Replacer: 3 teaspoons powder, 4 tablespoons water, whisked)
1/2 cup vegetable oil
1 teaspoon grated orange zest
1 cup fresh blueberries (preferably organic, DO NOT use frozen)

Directions
1. Heat oven to 375 (or if you oven heats fast, wait a few minutes). Spray a muffin tin with oil (I use the flour + canola oil spray from Trader Joe’s).
2. In a large bowl, whisk flour, 3/4 cup of the sugar, baking powder, baking soda and salt.
3. In a small bowl, whisk together soy milk, egg replacer mixture, oil and orange zest. Note, if you have not used zest before, its really easy. I have a Microplane zester that I got from Crate & Barrel. You want to use a good sized orange, and scrape the zester along the rind only. You’ll pretty much use the entire orange.
4. Make a little “well” in the middle of the flour mixture, and poor in the liquid. Stir until just combined. Fold in the blueberries. Note, from this point on you want to be really careful not to crush the fruit or it will make your muffins purple.
5. Sprinkle each muffin with 1/2 teaspoon sugar. Spoon batter in muffin tin, filling each cup about 3/4 full. This makes 10 to 12 muffins, I usually want a few more and make them smaller (more like muffin tops), so I have about 15 (these leaves a dozen for wherever I’m taking them and three for me to keep!). Also, if you have any remaining empty muffin tin cups, fill them 1/2 full with water. This helps them bake evenly, and will also keep them really moist.
6. Bake muffins for approximately 25 minutes until slightly browned. Remove from pan and cool on wire rack.

To see other recipes that I’ve veganized, check these out:

Spanish Tofu w/ Saffron and Almond Sauce
Vegan Mint Chocolate Chip Cookies

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Next up from Lucky, two-tone oxfords. Not just for university anymore. Lose the fake glasses and slip on a pair of these to look like smart.

Faux-Leather Oxfords, Forever 21 (Luckypick – sold out)

Patent Leather Oxfords, $24.80 at Forever 21

Curb Your En-shoe-siasm Spectator, $137.99 at Modlife

Lulu Oxford, $49 at Chinese Laundry

Mixed Media Oxfords, $48 at Urban Outfitters

Wingtip Oxford, $58 at Urban Outfitters

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Lucky Magazine also gave some love to cork-soled platforms, something I can get excited about because these shoes mean height. The taller the better. Bring it on.

Lucky Fav #5: CORK-SOLED PLATFORMS

Grant Platform, Ami Club Wear (Lucky pick – sold out)

Taneala by Jessica Simpson, $89 at Dillards

Chinese Laundry Party Sandals, $49 at Macys

Black Patent Sandals, $24.99 at Ami Club Wear

Jazzie, $69.95 at Bakers

Cork Platform Sandals by Stella McCartney, $855 at Net-a-Porter

Tomorrow: Two-Tone Oxfords!

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Lucky Magazine also picked two-strap flat sandals as a trend for spring. Or, as I call them “Coachella Sandals.” Get some now, and in LA, wear them all year.

Lucky Fav #4: TWO-STRAP FLAT SANDALS

Faux-Leather by Charles Albert, Endless (Lucky pick – sold out)

Willow Sandal, $29.90 at Alloy

Firework Sandal, $24.90 at Alloy

Studded Split Toe Sandal, $12.50 at Charlotte Russe

Jackie Sandals, $59.95 at Bakers

Diva Sandals, $59.95 at Bakers

Vivienne Westwood Anglomania + Melissa, $123 at Zappos

Tomorrow: Cork-Soled Platforms!

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Today’s featured styles from Lucky Magazine’s Spring Shoe Guide are slingback heels. Cute with jeans, I might actually wear these because they have a tiny bit of height. Check these out…

Lucky Fav #3: SLINGBACK HEELS

Beige Taren Flat, $16.99 at Kmart (Lucky pick)

Pink Taren Flat, $19.99 at Kmart

Impede Slingback, $14.99 at Payless

Lexia Peep-Toe, $11.54 at Target

Fineila, $18 at Shiekh Shoes

Vivienne Westwood Anglomania + Melissa, $154 at Zappos

Vivienne Westwood Anglomania + Melissa, $125 at Zappos

Tomorrow: Two-Strap Flat Sandals!

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