Thoughts on Living Vegan
Veganism often leaves people perplexed (as in “How do you get your protein?”) or thinking how strange that animal products (i.e. milk, eggs, ice cream, yogurt, cheese, steaks, hamburgers, hot dogs, chicken breasts, pork chops, and the like) are not a part of my diet. To these people, I want to say “I understand” because I, too used to think vegans (and I used to pronounce the word “veg-ans” with a soft “g”) were extremists, outliers, and generally don’t fit in with the rest of the world. The truth is they don’t but it’s not because vegans are weird but because vegans have chosen to acknowledge, confront, and reject the horrific cruelty involved in putting animal products on a breakfast, lunch, and dinner plate, or in a bowl or glass. Read more 
Le Pain des Fleurs Crispbread
Just the words “Le Pain des Fleurs” make me think of the South of France where rolling fields of lavender and flowers always seem to be in bloom. Meaning “the bread of flowers,” Le Pain des Fleurs are organic, gluten-free, low sodium, low-fat, dairy, egg, wheat, and soy-free crisp breads that are crunchy, wholesome, and delicious as is or topped with tapenade, jam, chopped vegetables, cheese, hummus, tabbouleh, or your favorite spread. In a few words: France’s answer to Melba Toast. Read more
Storye Rye Bread
Storye Rye Bread is made in a baking facility that has a serious relationship with both rye and wood. It all starts with the rye which is made from the sturdiest grains harvested in the harsh climate of northern Europe where the short summers will only accommodate the heartiest grains capable of growing explosively over the short growing season. Packed with nutrients, these rye grains make a wholesome bread simply by mixing the unbleached rye flour with scalding water and adding rye malt, a little leavening from previous batches, a bit of sugar, caraway seeds, and salt. Read more
Potato and Honey Crisp Apple Salad
With the bountiful supply of Honey Crisp apples this time of year, consider making a Potato and Honey Crisp Apple Salad – an easy and delicious side dish filled with sweet potatoes, red potatoes, and Honey Crisp apples tossed in a honey mustard dressing and served over a bed of greens, fresh scallions, and avocado. The earthy red potatoes combined with sweet potatoes and crunchy, slightly tangy apple pieces form the foundation of a seasonal side salad that showcases the best of Autumn. Want an added crunch? Add toasted pecans. Read more
One Degree Organic Sprouted Spelt Flour
We believe in a better way.
One Degree Organic Foods is a company that believes in simplicity, sustainability, and integrity by using only organic foods grown with natural veganic methods (no chemical pesticides, herbicides, man-man or animal by-product fertilizers). So what is the difference between organic and veganic and what does it mean when both are combined? Read more
Sweet and Sara Rice Crispy Treats
The Rice Krispy Treat has been around for about 75 years and is celebrated as much for its distinctive flavor and texture as for the marriage of two completely different ingredients (proving opposites attract): crispy rice cereal and soft, chewy marshmallows. Together, these two ingredients form the basis of one of America’s all-time most popular snacks. Read more
Bruschettini
Bruschetta is one of those hors d’oeuvres that is loved by many but made by few because there are three aspects to this tasty tidbit which require planning and time:
- Having a baguette or Italian toasts on hand;
- The topping (which is easily made with chopped tomatoes, olive oil, garlic, fresh basil, balsamic vinegar, salt, and pepper);
- Bruschetta must be served and consumed promptly or the toasts get soggy.
Eden Organic Brown Mustard
Mustard is one of those foods that people tend to have strong opinions about. Just ask Malcolm Gladwell who wrote The Ketchup Conundrum in the September 6, 2004 issue of The New Yorker. In the article, Gladwell notes that while ketchup has basically stayed the same through the years, mustard has undergone a revolution of sorts and evolved into the most segmented condiment on the market.
Grocery store shelves offer dozens of varieties including yellow, dijon, spicy brown, whole grain, English, honey, hot, and the very popular stone ground, which is mustard produced by grounding mustard seeds with a stone mill, and adding other ingredients to make a coarse or smooth textured condiment. Read more
Spaghetti with Mushroom Meatballs
Spaghetti and Meatballs is comfort food at its best but when meat is no longer on the menu, the challenge is how to make meatballs without meat, which almost sounds like an oxymoron. Except that mushrooms are often described as meaty which makes them perfect as a substitute in recipes calling for ground meat.
Mushroom meatballs are easy to put together and cook (they don’t fall apart) but the best part is the taste and texture. Crusty on the outside, moist on the inside, mushroom meatballs are so delicious that even non-vegetarians and non-vegans love them (my carnivore husband actually requests these). Read more
Pascha Organic Chocolate Chips
Friends are the chocolate chips in the cookie of life.
We never outgrow chocolate chips but as we grow older, we realize there are differences in chocolate chips, just as there are differences in the friendships we’ve cultivated through the years. Some have an artificialness while others are as pure as the cacao bean itself. It’s the real ones – the truly scrumptious ones – we want to treasure. Read more
Paddock Post 