Cooking


18
Feb 10

Resources for New Vegans

As a new vegan, I need help — a lot of help. The challenge is not feeling overwhelmed by the volume and depth of information available. DC Vegan does a great job keeping us all informed on local happenings, and I include here a few of my other early finds. (One disclaimer: They may or may not be appropriate for the super-strict vegan, but I have found them helpful as I transition.)

My husband and I have long been fans of Mark Bittman, The Minimalist of The New York Times, and I received his How to Cook Everything Vegetarian as a gift. Following Bittman’s usual style, it offers direct yet comprehensive recipe ideas full of ingredient twists, and an overview of tools and other kitchen essentials. The gem of this book is the chart outlining which recipes are vegan, which are quick to prepare, and which are make-ahead meals. I have found that quite a few dishes are vegan save for one ingredient as well, a change I can often make easily. I have also picked up The Vegan TableThe Kind Diet, Breaking the Food Seduction, and I am thinking about The Complete Vegan Kitchen.

Continue reading →


5
Feb 10

What’s cookin this snowy weekend?

So I heard we are suppose to get some snow this weekend, I imagine most of us will be home cookin, so lets hear what you have on the stove or oven, or for you Raw people in the bowl. Post your recipes, photos, etc….

Or if you don’t cook and have anything else you want to share let us know!!!!

Stay warm!


3
Feb 10

Bake Sale moved to Sunday

Due to the forecast for a lot of snow on Saturday we have moved the DC Vegan Bake Sale for Haiti to Sunday from 2-6, same location (bakers can drop stuff off at 1:30). We are still expecting a lot of foot traffic during this time due to the Superbowl. If you have any questions please let me know. Thanks!

Tim
tim@dcvegan.com


26
Jan 10

Tears, Shopping, & Morning Meals

Sarah is a new writer to the site, chronicling her experiences as she explores becoming a vegan.

I have spent much of my time over the past week reading. And watching. And listening. People have been incredibly supportive and have shared so many terrific ideas and resources. At times I have felt uplifted, excited about the changes I am making — and many times, frankly, I have just wanted to cry. I had thought about animal rights before this past week, but, apparently, I had not REALLY thought about them.

I was expecting it to take quite some time for my perspective to change. I was expecting to look at chicken and shrimp and even hamburgers — and want to eat them. I was expecting to want to eat pizza and ice cream and goat cheese. I knew that I wanted to be a vegan, but I was expecting it to be difficult, mentally. Instead, my mind has already started to focus on what I will be eating as a vegan, rather than what I am not eating. Cravings might come later, and I am still a work in progress, but I was surprised that I am more ready than I expected to be.

From a practical standpoint, buying food is now a different experience. In the past, shopping was simple: I knew what I needed and where it was in my preferred markets. But now I am not as familiar with my ingredients and options, so instead of trying to cover everything for a week in one big trip, I am going to the market with much more frequency.

Recipes and articles about vegan cooking are inspiring to me, so I now shop with a couple of specific items in mind (eg, ingredients for vegan quesadillas), and then I wander through the aisles. I look at items that I may not have purchased in the past, just letting myself be open to new foods and flavors. By taking the potential stress or pressure out of the situation, I have been able to enjoy it.

The challenge of the week has been breakfast. I do not want my usual (in the past) breakfast of Special K with skim milk, but I do not want to eat oatmeal every day, either. I love breakfast, and brunch is my favorite meal. I need to come up with some great morning ideas — or those cravings really might happen.


11
Jan 10

Meatless Makeovers– A Vegan Cooking Class with Mimi Clark

Does your New Year’s resolution include eating healthier and more compassionately? Compassion Over Killing has a cooking class for you!

Join COK and vegan chef Mimi Clark for a Meatless Makeover cooking demo designed to teach you how to take your favorite recipes (such as classic dishes like meatloaf and Chicken a la King) and give them a healthy, animal-friendly makeover! Guests are encouraged to bring their favorite recipes to discuss ways to make healthy substitutions. Class includes recipes, food samples, and coupons.

WHERE: COK’s office in Takoma Park, MD (RSVP for more details)
WHEN: Sat., Jan. 23 from 1:00 p.m. to 2:00 p.m.
TICKETS: Tickets cost $10 and must be purchased in advance. Space is limited so buy your tickets online now, and be sure to note “vegan cooking class” in the comment section!
RSVP: info@cok.net or 301-891-2458

UPDATE: The class is currently filled, for more info visit the event page.


3
Dec 09

Vegan Cooking Classes

Looking for something to do this weekend? How about one of the “Veggie Gourmet” cooking classes? This one is based on edible gifts for the holiday season, all vegan and delicious, of course…

Holiday Gifts & Entertaining, December 6

This class is suitable for children who are 10 years old and up, who want to make their own gifts with the supervision of a parent. If parent and child sign up, they will receive the “two people” discount of $90.

10 a.m. – 1 p.m. Fairfax Station, VA. Learn to make heartfelt gifts from your kitchen. Past classes have included Florentine Dip, Hot Artichoke Spread, Asian Nut Balls, Cranberry Nut Bread, Molded Holiday Cookies, Gingerbread People, Cranberry Cheesecake, Rugelach, Chocolate Peanut Butter Cups, Truffles, English Toffee, Apricot Butter, Nut Brittle, Mexican Wedding Cookies, Herb- and Spice-infused Oils & Vinegars, Assorted Nuts & Seeds, Sparkling Fruit Punch

No meat, poultry, fish, eggs, dairy, or honey. $50/person; $90/two people; $45/VSDC, VRG, COK members. Classes include recipes, organic food samples, manufacturers’ samples and coupons. Gift certificates available. Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met. Email veggourmet@aol.com, or call 703.643.2713 for space availability.

Coming up:
Soups & Stews, January 10, 2010


19
Nov 09

Going Green– Meatless Holidays

A tip from Mimi Clark forwarded to me via my pal Erika…

Tune in to News 4 at 5 TODAY (Thursday, Nov. 19), when Wendy Rieger will feature Mimi Clark’s Meatless Holidays class in her Going Green series. Going Green usually airs every Tuesday, but they had a massive power outage on Monday.

Please give Wendy feedback about the show and let her know that we appreciate the coverage on veganism and alternative holiday plans.
http://www.nbcwashington.com/blogs/green/

Mimi Clark, “Veggie Gourmet,” has been teaching vegan cooking classes for the past 19 years. She has contributed recipes to several natural foods cookbooks, and is currently developing recipes for natural food manufacturers. Her vegan Chocolate Orange Mousse and Key Lime pies are featured at The Vegetable Garden restaurant, Rockville, MD. http://www.thevegetablegarden.com/


17
Nov 09

Vegan Cookies Invade Your Cookie Jar

vegan-cookiesJust in time for the holidays Vegan Cookies Invade Your Cookie Jar” a new cookbook from your favorite Vegan Cooks Isa Chandra Moskowitz & Terry Hope Romero is available.  The book includes over 100 recipes for cookies, brownies, biscotti, and more. Time to break out the apron and get a baking and not a moment too soon, with the holiday coming up your sure to be joy of the party with your delicious baked Vegan goodies.

If you have picked up the book already what has been your favorite recipe so far if you have not picked it up what are you waiting for!


20
Jul 09

VSDC / DC Vegan PIG-nic 2009, Thank You!

Thank you to everyone who came out to the first VSDC / DC Vegan PIG-nic it was a huge success! And thank you for everyone who donated to Poplar Springs! Last check we were at $380 our goal is $500. If you still want to donate you can just visit the donation page to donate online or if you want to send a check visit the event page for the address to mail you check.

We had about 60 people show up for the PIG-nic, the weather was perfect, and the food delicious!!! We will be defiantly be doing this next year.

Just a reminder that Poplar Springs will be having their Farm Tour on July 25th from 10am to 4pm so if you have not had a chance to get out there is would be a perfect time.

Here are some photos from the PIG-nic 2009!


21
Jun 09

Some Vegan Bake Sale Action!

vegan-bake-sale-action

What was your favorite deliciousness that you picked up at the bake sale?