Finally, A Ravioli That's Vegan And Dairy-FreeMade by Kite Hill

Kite Hill hits the jackpot with dairy-free, vegan ravioli.

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Ravioli
Over the past few years there has been great progress in vegan cheese products. Miyoko's collection of artisan vegan cheeses are amazing. I serve them every time I entertain. And I absolutely love Go Veggie's Parmesan Style Topping on my pasta. But we are just beginning to see companies use their yummy vegan cheeses in products, like ravioli. You might find a high-calorie, sugar-ladened cheese cake, but not a lot of delicious and relatively healthy products that you feel good about serving for dinner. 

Happily, Kite Hill has come out with several ravioli products using her almond-based ricotta. Last night we enjoyed Mushroom and Ricotta ravioli with a simple tomato sauce that I canned from last summer's tomatoes. It was absolutely wonderful! I am allergic to dairy and haven't been able to eat ravioli in years so I can't tell you how excited I was to see this product on the shelves at my local Whole Foods market. She also makes a spinach and ricotta ravioli which I will be on the lookout for next. 

The filling contains a combination of portobello and shiitake mushrooms whipped together with almond milk ricotta and marsala wine. The pasta is made from durham wheat (sorry guys, it's not gluten free.) But for those of you who are avoiding soy and dairy, you will find no better ravioli. 

Each 1-cup serving is 230 calories (there are 2.5 servings in container) so if you and a guest knock off the whole container (which is about the right amount to eat), you'll be eating about 288 calories. Not bad with a simple tomato sauce topping. Each serving also contains 6 grams of total fat, no saturated fat or cholesterol, 7 grams of protein, 34 grams of carbs, 2 grams of dietary fiber and 490 mg per serving. 

I can't wait to try the spinach and ricotta!

Kite Hill products are available at Whole Foods Market stores nationwide. Here's a store locator.

Enjoy!

Garden Of Life Identifies Likely Source Of Salmonella Contamination Of RAW Meal Products

Garden of Life LLC expands recall

On January 29th, 2016 Garden of Life issued a voluntary recall of certain RAW meal Organic Shake and Meal Chocolate, Original, Vanilla, and Vanilla Chai products because of the potential of being contaminated with Salmonella. 

On February 12th, they identified the likely source of the contamination to be from Organic Mooring Leaf powder from a supplier used only in RAW meal. They just started using this material in September. Their recall includes any lot of RAW Meal manufactured with this source of Moringa. (Moringa oleifera is a tree native to South Asia. It's leaves have been used medicinally for thousands of years).

The recalled lot numbers are as follows.

RAW Organic Meal Vanilla Chai 10 CNT Tray, Lot # 47183200, expiration 8/1/2017

RAW Organic Meal Chocolate Half Size, Lot # 47198400, expiration 8/1/2017

RAW Organic Meal Vanilla Half Size, lot # 47198500, expiration 8/1/2017

RAW Organic Meal Vanilla Full Size, lot # 47198600, expiration 8/1/2017

RAW Organic Meal Half Size, lot # 47198700, expiration 8/1/2017

RAW Organic Meal Vanilla Full Size, lot # 47200100, expiration 8/1/2017

RAW Organic Meal Chocolate 10 CNT Tray, lot # 47200200, expiration 8/1/2017

RAW Organic Meal Vanilla Chai Half Size, lot # 47202000, expiration 8/1/2017

RAW Organic Meal Vanilla Chai Half Size, lot # 47215400, expiration 8/1/2017

RAW Organic Meal Chocolate Full Size, lot # 47215800, expiration 8/1/2017

RAW Organic Meal Full Size, lot # 47222300, expiration 8/1/2017

RAW Organic Meal Half Size, lot # 47225700, expiration 8/1/2017

RAW Organic Meal Chocolate Full Size, lot # 47243600, expiration 8/1/2017

RAW Organic Meal Full Size, lot # 47248900, expiration 8/1/2017

RAW Organic Meal Chocolate Full Size, lot # 47200000, expiration 8/31/2017

RAW Organic Meal Vanilla Full Size, lot # 47202100, expiration 8/31/2017

RAW Organic Meal Vanilla Chai Full Size, lot # 47215600, expiration 8/31/2017

RAW Organic Meal Chocolate Half Size, lot # 47243000, expiration 8/31/2017

RAW Organic Meal Chocolate Full Size, lot # 47198800, expiration 9/1/2017

RAW Organic Meal Full Size, lot # 47214600, expiration 9/1/2017

RAW Organic Meal 10 CNT Tray, lot # 47214800, expiration 9/1/2017

RAW Organic Meal Vanilla Chai Full Size, lot # 47215500, expiration 9/1/2017

RAW Organic Meal Vanilla Chai Full Size, lot #47215501, expiration 9/1/2017

RAW Organic Meal Vanilla Full Size, lot # 47216100, expiration 9/1/2017

RAW Organic Meal Vanilla Full Size, lot # 47225500, expiration 9/1/2017

RAW Organic Meal Chocolate Full Size, lot # 47225900, expiration 9/1/2017

RAW Organic Meal Chocolate Full Size, lot # 47249200, expiration 9/1/2017

RAW Organic Meal Vanilla Chai 10 CNT Tray, lot # 47183201, expiration9/30/2017

RAW Organic Meal Vanilla Full Size, lot # 47198601, expiration 9/30/2017

RAW Organic Meal Vanilla Chai Half Size, lot # 47206000, expiration 9/30/2017

RAW Organic Meal Vanilla Full Size, lot # 47225600, expiration 9/30/2017

RAW Organic Meal Half Size, lot # 47225800, expiration 9/30/2017

RAW Organic Meal Chocolate Half Size, lot # 47226200, expiration 9/30/2017

RAW Organic Meal Vanilla Half Size, lot # 47226400, expiration 9/30/2017

RAW Organic Meal Full Size, lot # 47236000, expiration 9/30/2017

RAW Organic Meal Vanilla 10 CNT Tray, lot # 47248000, expiration 9/30/2017

RAW Organic Meal Full Size, lot # 47248901, expiration 9/30/2017

RAW Organic Meal Vanilla Full Size, lot # 47253900, expiration 9/30/2017

RAW Organic Meal Vanilla Half Size lot # 47257401, expiration 9/30/2017

RAW Organic Meal Chocolate Full Size, lot # 47226000, expiration 10/1/2017

RAW Organic Meal Vanilla Full Size, lot # 47216200, expiration 10/31/2017

RAW Organic Meal Vanilla Full Size, lot # 47225601, expiration 10/31/2017

RAW Organic Meal Chocolate Full Size, lot # 47226100, expiration 10/31/2017

RAW Organic Meal Chocolate Half Size, lot # 47226201, expiration 10/31/2017

RAW Organic Meal Vanilla Chai Full Size, lot # 47226300, expiration 10/31/2017

RAW Organic Meal Full Size, lot # 47246500, expiration 10/31/2017

RAW Organic Meal Vanilla Chai Full Size, lot # 47247600, expiration 10/31/2017

RAW Organic Meal Chocolate Half Size, lot # 47247800, expiration 10/31/2017

RAW Organic Meal Vanilla Full Size, lot # 47225602, expiration 11/30/2017

RAW Organic Meal Full Size, lot # 47246501, expiration 11/30/2017

RAW Organic Meal Vanilla Chai Full Size, lot # 47247601, expiration 11/30/2017

RAW Organic Meal Chocolate Full Size, lot # 47247700, expiration 11/30/2017

RAW Organic Meal Chocolate Half Size, lot # 47247801, expiration 11/30/2017

RAW Organic Meal Vanilla Half Size, lot # 47247900, expiration 11/30/2017

RAW Organic Meal Chocolate Half Size, lot # 47257001, expiration 11/30/2017

RAW Organic Meal Half Size, lot # 47269900, expiration 11/30/2017

RAW Organic Meal Vanilla Half Size, lot # 47273200, expiration 11/30/2017

RAW Organic Meal Vanilla 10 CNT Tray, lot # 47275400, expiration 11/30/2017

RAW Organic Meal Chocolate Full Size, lot # 47256902, expiration 12/31/2017

RAW Organic Meal Vanilla Full Size, lot # 47257100, expiration 12/31/2017

RAW Organic Meal Vanilla Half Size, lot # 47287600, expiration 12/31/2017


For more information and an explanation about events that have occurred and how the company is handling this, visit the Garden of Life Website. 

Raw Kale Salad With Satsuma Oranges And Pumpkin Seeds

Even in winter, we should consume some amount of raw food.

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Raw Food in the Winter
In the winter we crave hot soup, warm muffins, and cooked meals in general. I admit I have been favoring steel cut oatmeal over cold smoothies in the morning and soups over salads lately. But it's very important to include some raw foods in your diet no matter what season we are in. In my book, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan, I discuss how those amounts vary with each season. And what better way to add a little raw food in your winter diet than to eat a lovely raw kale salad with seasonal fruit such as satsuma oranges.

My Seasonal Food Plan discusses how the amount of
raw food consumed should vary throughout the year.

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Kale Salad with Satsuma Oranges
Raw Vegan, Gluten Free, Dairy Free
[makes 4 servings]

Ingredients
4 teaspoons freshly squeezed lemon juice
1 tablespoon cold-pressed hemp oil or extra virgin olive oil
4 cups thinly sliced kale (ribs removed and washed)
1/4 teaspoon salt, or to taste
2 small satsuma oranges, peeled and separated
1/2 avocado, peeled and thinly sliced (optional)
2 tablespoons raw pumpkin seed kernels

Directions
Place the lemon juice and oil in a medium-sized bowl and stir to combine. Add the kale and stir until completely coated. Let marinate for 20 minutes to allow the kale to become tender. You can even massage the oil into the kale, if you enjoy playing with your food like I do, to quicken the process.

Salt to taste. Add the satsuma orange segments and the avocado, if using (see why you should put avocado on almost everything!). Toss to combine. 

Top with pumpkin seed kernels and serve.

Nutrition
Made with hemp oil and avocado: 142 calories, 9 g total fat, 1 g saturated fat, 656 mg omega-3 and 3,485 mg omega-6 fatty acids, 4 g protein, 15 g carbohydrates, 3 g dietary fiber, and 177 mg sodium.

Made with extra virgin olive oil and avocado: 141 calories, 9 g total fat, 1 g saturated fat, 182 mg omega-3 and 1,1814 mg omega-6 fatty acids, 4 g protein, 15 g carbohydrates, 3 g dietary fiber, and 177 mg sodium.

Made with extra virgin olive oil without avocado: 113 calories, 6 g total fat, 1 g saturated fat, 163 mg omega-3 and 1,527 mg omega-6 fatty acids, 4 g protein, 13 g carbohydrates, 2 g dietary fiber, and 176 mg sodium.

Dark Chocolate Flourless Crinkle CookiesVegan, Gluten Free And Made With Aquafaba

Make these dark chocolate crinkle cookies for your Valentine!

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Do you have a Gluten Free Valentine?
Are you looking for a special Valentine's day treat that is vegan and gluten free? Well, here's a popular chocolate crinkle cookie with a special twist. Besides being flourless, it's made with meringue produced from aquafaba instead of egg whites!

What's Aquafaba?
Aquafaba has been all the rage in the vegan community. It's basically bean juice. You know, the stuff that you usually throw out when you open a can of beans. It's a great egg white replacer and whips up to make a beautiful, white and fluffy meringue. The first time you make it, it will blow your mind!

When you drain a can of beans, save the juice! 

I have just started experimenting with this so you will be seeing more recipes as I continue my experimentation. But for today, I want to share this decadent cookie recipe in time for Valentine's day. Not my healthiest recipe, but it's a special treat for those of you who love chocolate, fudge-like cookies but avoid dairy, eggs, and gluten. 

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Dark Chocolate Flourless Crinkle Cookies
Vegan, Gluten Free, Dairy Free
[makes 2 dozen cookies]

Ingredients
Oil for greasing cookie sheets if not using silicon baking mats
1 1/2 cups dark vegan chocolate chips, divided
1/2 cup plus 1 tablespoon of garbanzo bean juice
1/4 teaspoon cream of tartar 
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Directions
Preheat the oven to 350 degrees F. 
Lightly grease 2 large cookie sheets. Not necessary if using Silpat non-stick silicon baking mats.

Place 1 cup of chocolate chips in a small microwavable bowl (DO NOT ADD WATER). Microwave on the lowest setting for about 30 seconds. Stir and continue to microwave in increments of 10 to 15 seconds until the chocolate is completely melted and smooth.

You can also melt the chocolate in a double boiler which is a lot more trouble but it's a good alternative for those of you without microwave ovens. Make sure the chocolate does not come in contact with water or steam. 

After the chocolate has melted, set it aside to cool for about 12 to 15 minutes. If it's too hot when you stir it into your cookie mixture later on, it will melt the rest of the chocolate chips that you will be adding to the cookie dough.

Drain a 15 ounce can of garbanzo beans, reserving the juice (you should get enough to make this recipe) - measure out 1/2 cup plus 1 tablespoon. Add the garbanzo bean juice to a medium glass or metal bowl along with the cream of tartar. Beat on high speed until it forms peaks. Slowly beat in 1/2 cup of the powdered sugar until you have pretty firm peaks. 

Can you believe this is bean juice?

In a separate bowl, whisk together 1 cup of powdered sugar, cocoa, cornstarch, and salt. Using the electric beater on low speed, beat this mixture into the meringue. Once combined, beat in the lukewarm chocolate and then the chocolate chips. 

Once combined, the cookie dough should be stiff. If not, place it in the refrigerator for a bit.

The cookie dough should be stiff.

Place the remaining 1/2 cup of powdered sugar in a cup or small bowl. Drop 1 tablespoon of  dough into the powdered sugar and roll it around until it forms a ball. Repeat until all the dough is used up. It should make about 24 balls.

Place each ball on your prepared cookie sheet. The cookies will spread so place them 2 1/2 inches apart.

I eventually put a dozen on each large baking sheet.

Bake until the cookies flatten and the tops crack, about 12 to 15 minutes. Cool on the baking sheets for 10 to 15 minutes. 

Using a spatula, carefully transfer the cookies to a cooling rack until completely cooled. 

Once cooled, enjoy them lovingly with your Valentine! 

They store well in an air-sealed container in the refrigerator.

Because of the fudge-like texture of the cookie, it's hard to judge when they are cooked. If you find that they are too soft after they have cooled, you can just pop them back in the oven for another 5 minutes. 

Nutritional Information
Per cookie: 79 calories, 2 g total fat, 1 g saturated fat, 0 mg cholesterol, 1 g protein, 16 g carbohydrates, 1 g dietary fiber, and 29 mg sodium.

Learn more about aquafaba on the Aquafaba Website!

Vegan 5 Bean Chili - A Heathy And Inexpensive Meal For A Super Bowl Crowd

Feed a crowd with this delicious pot of chili.

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Feeding a Crowd
Whether you are having a party on Sunday to watch the Panthers play the Broncos, or just getting together with friends to watch the commercials or Lady Gaga sing the national anthem and watch Coldplay perform the halftime show, you may be preparing to feed a crowd. Here's a dish that doesn't hurt your wallet or your waistline. And, it's incredibly simple and quick to make.

After preparing a big pot of this 5-bean chili, you can stretch it even further by serving it on a bed of rice or quinoa. Being Italian, my favorite way is to stir it into a big bowl of fusilli pasta topped with Go Veg parmesan topping. Or make a bunch of baked potatoes and serve it over a split potato topped with vegan sour cream and grated cheddar or jack style cheese. But first, let's make the chili!

Canned Beans
I usually make my beans from scratch to avoid the BPA (bisphenol-A) linings in most canned beans. But today you can find lots of organic beans with non-BPA linings in your health food store or in Whole Foods Market. Besides, it's a lot easier to use cans when you are using 5 different types of beans.

Feel free to select different beans but always try to find ones with a BPA-free lining. BPA is an industrial chemical that is an endocrine disruptor and is linked to an increased risk of infertility, obesity, breast and other cancers. 

Corn Tortillas
I use corn tortillas to thicken the chili. It's easier than adding masa harina (corn flour.) If you buy organic corn tortillas, it will guarantee that they are GMO free!

Organic always means Non-GMO!

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5-Bean Chili
Vegan, Dairy Free, Gluten Free
[makes 8 servings]

Ingredients
1 tablespoon extra virgin olive oil or non-GMO canola oil 
1 large onion, diced (~2 cups)
1 (15 ounce) can organic black beans
1 (15 ounce) can organic garbanzo beans
1 (15 ounce) can organic pinto beans
1 (15 ounce) can organic red kidney beans
1 (15 ounce) can organic Great Northern beans
1 teaspoon dried cumin
1 teaspoon dried oregano
2 tablespoons ground chili powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 (28 ounce) can organic crushed tomatoes
1 (10 ounce) can Rotel tomatoes (optional for added "heat")
1 (4 ounce) can diced green chilies (mild)
2 1/2 to 3 cups vegetable broth
cayenne pepper or fresh jalapeño to taste
salt to taste
3 non-GMO corn tortillas, thinly sliced
1/4 to 1/2 cup fresh cilantro

Directions
Heat olive oil in a 5-quart Dutch oven or large pot. Add the onion and sauté on medium-low heat until soft, stirring frequently, about 8 to 10 minutes. 

While the onion is cooking, drain and rinse all of the beans. Set aside.

After the onions have softened, stir in the cumin, oregano, chili powder, black pepper, and garlic powder and stir until the onions are well coated. 

Add the beans, crushed tomatoes, Rotel tomatoes (if using) diced green chilies, and the broth. If you use Rotel tomatoes, use 2 1/2 cups of broth. If not, use 3 cups of broth.

Taste for spice. The can of Rotel tomatoes will give it some kick already. But for more heat, add cayenne pepper to taste (start with 1/4 teaspoon and go from there). Or, add a finely diced jalapeño. You can also get a can of diced jalapeños and add it a teaspoon at a time until you get the right spice level. Not everyone will want it super spicy, so it's best to make it on the mild side and serve the chili with hot sauce or spicy salsa.

Salt to taste. I wait until now because when a dish is spicy, you may not need to add much salt. Also, depending on the beans and the broth you use, the chili may already have quite a bit of salt.

To thicken the chili, stir in the thinly sliced corn tortillas and simmer uncovered, stirring occasionally, until the tortillas are practically dissolved and the chili is the proper consistency.

Stir in the fresh cilantro and it's ready to serve!

Serve as is with a few slices of fresh jalapeño.

Or with crunched up corn chips, jalapeños, and sour cream.

It's delicious stirred into pasta topped with vegan pam.

Enjoy!

Jill Nussinow's New Book Is Here!Vegan Under Pressure - Vegan Tapioca

Vegan tapioca is delicious and easy to make!

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Can't Live without my Instant Pot
I honestly can say that the Instant Pot pressure cooker has changed the way my husband and I cook. We use it in the morning to make oatmeal. We use it to cook at least one dish at every meal. And now, we use it to make tapioca. But before I go into that, let me talk about Jill Nussinow (the Veggie Queen).

I met Jill about 5 years ago at a vegan potluck at the Sonoma Humane Society. She was giving a demonstration on how to use an electric pressure cooker. I had an old stovetop pressure cooker that had been gathering dust in the back of my closet for at least 10 years, so I wasn't convinced I'd ever use another one. It actually took me a few more years before I broke down and bought an Instant Pot but now I can hardly imagine my life without one.

Jill Nussinow, The Veggie Queen

The biggest challenge in using a pressure cooker, is to know how long to cook things. Without a good cookbook in hand you may be undercooking beans and turning your vegetables to mush. I was spared most of these horrible experiences because of Jill's other book, "The New Fast Food."

I've enjoyed that book so much that I couldn't wait for Jill's new one to come out. And now her book, Vegan Under Pressure, is available on The Veggie Queen Website  and on Amazon.

Besides the wonderful recipes (such as coconut pineapple rice and red lentil, sweet potato and hemp burgers, to name a few) the book has helpful tables that tell you how long to cook grains, every kind of rice, beans, and vegetables. You will literally wear out these pages, they are that useful! 

Jill was so kind as to let me share her Vegan Tapioca Berry Parfait recipe with you today. Tapioca is one of my absolute favorite desserts and being able to make it without dairy and in an Instant Pot makes it even more exciting. I've already made this recipe at least 8 times - I can't get enough of it. I've tried it with soy milk, oat milk, and almond milk and my girlfriend made it with regular dairy milk. I made it with myer lemon zest and orange zest which adds a lovely flavor to the tapioca. I've smothered it with different berries and with diced pears.  When in season, this recipe would be great with fresh manilla mangos or peaches too! I've also made it sugar free and used stevia to sweeten it. As you can see, it's a versatile recipe! 

Tapioca is not a starch and is made from the cassava root so it's naturally gluten free.

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Tapioca Berry Parfait
Recipe by Jill Nussinow from her book, Vegan Under Pressure

Vegan, Gluten Free, Dairy Free
[makes 4 servings]

Ingredients
1/2 cup small pearl (not instant) tapioca
2 cups almond or any nondairy milk
Pinch of salt, optional
1/4 cup organic sugar or blonde coconut palm sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 cups fresh berries
Fresh mint, for garnish (optional)

Directions
Place the tapioca pearls in a fine mesh strainer and rinse under running water for 30 seconds. (Don't skip this step or it will be too starchy).

Add the milk to the pressure cooker. Add the tapioca and salt, if using, and stir. Lock on the lid. Bring to high pressure and cook for 4 minutes. Let the pressure come down naturally. Quick release any remaining pressure after 20 minutes. Open the lid carefully, tilting it away from you.

Stir in the sugar, vanilla, and lemon zest. 

Spoon 2 tablespoons of berries into the bottom of 4 pretty bowls or parfait glasses. Add about 1/4 cup tapioca, then 3 tablespoons of berries. Add another 1/4 cup tapioca and top with berries. Garnish with mint.

Some additional comments and observations:
For me and my Instant Pot, the recipe comes out even better when I make a bigger batch - like using 3 cups of milk and 3/4 cups of tapioca, for example. I also find that cooking it for 3 minutes and releasing the pressure after 15 minutes is enough.

Nutritional Information
Per serving using unsweetened almond milk and sugar, this recipe has only 165 calories, 1 gram total fat and zero cholesterol and saturated fat. By substituting stevia for sugar, the number of calories is reduced to 120!