Vegan pancakes with homemade blueberry sauce (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is moving on to bigger and better opportunities, so this will be her last recipe… for now. Last week she brought you these (un)healthy Mexican chocolate cupcakes, and this week she conquers breakfast.

I made this for Mother’s Day brunch, and my non-vegetarian mother enjoyed it immensely. Using bananas as an egg substitute is a trusty vegan trick that works surprisingly well to help leaven baked goods. This simple blueberry sauce makes a stack of ordinary pancakes feel like a gourmet treat and it only takes minutes to make. Serve with freshly squeezed orange juice mimosas for maximum breakfast pleasure!

Pancake Ingredients:

1 c. flour (can use half wheat if you like)
2 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2 Tbs. sugar
1 banana, mashed
2 Tbs. olive oil
1 tsp. vanilla
1 c. almond milk

Blueberry Syrup Ingredients:

2 c. fresh or frozen blueberries
½ c. water
¼-½ c. sugar*
2 Tbs. cornstarch
2 Tbs. water
1 tsp. vanilla
¼ c. fresh orange juice**
3 Tbs. orange zest

Pancake Instructions

Combine dry ingredients in a medium bowl.

Add milk, oil, vanilla, and mashed banana.

On a preheated and greased griddle, scoop ¼ c. of batter for each pancake and cook until golden brown on each side.

Blueberry Syrup Instructions

Combine cornstarch and 2 Tbs. water in a small bowl and set aside.

In a medium saucepan combine blueberries, water, and sugar over medium heat.

Stirring frequently, bring mixture to a low boil then reduce heat.

Add cornstarch mixture to blueberry mixture and stir slowly.

Let mixture simmer until appropriate thickness is reached (about 5-10 minutes).

Remove mixture from heat and add fresh juice, vanilla, and orange zest.

*The amount of sugar you use should depend on how tart or sweet your berries are and can be adjusted to suit your taste.

**If you don’t have oranges you can use lemons and lemon zest for an equally delicious sauce.

Mexican chocolate cupcakes with cinnamon frosting (photos by Michelle Saunders)

D Magazine intern Michelle Saunders usually brings you healthy food recipes (like this quinoa salad), but she wants you to know that these cupcakes are an exception. She writes: “I believe that an occasional cupcake can do as much good for the body as a salad and certainly more good for the soul.”

To celebrate Cinco de Mayo this past weekend, I thought it only proper to make a Mexican-inspired dessert. I’ve seen various recipes for Mexican chocolate cakes and I’ve tried a few, but I was never quite satisfied with the result. I played around with spices and came up with a cupcake that is surprisingly complex – the cinnamon & cayenne are the perfect blend of sweet and spicy while the chili and espresso powders add another dimension of flavor to the cocoa. Although these spices are not typically included in dessert, they are the perfect compliment to the chocolate, resulting in rich, moist cupcakes with a kick. Not only were these super easy to make, but they were a hit with the non-vegans I tested them on as well.  Give them a try – you may be pleasantly surprised!

Cupcakes (makes 24)

2.5 c. flour
2 c. sugar
¾ c. cocoa
2 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
1 ½ tsp. chili powder
2 tsp. cayenne pepper (you could use a bit less if you are very sensitive to spices)
1 ½ tsp. espresso powder
2 c. warm water
2 Tbs. apple cider vinegar
1/2 c. vegetable oil
1 Tbs. vanilla
Cinnamon “Buttercream” Frosting
1 stick vegan butter substitute
3 c. powdered sugar
1 ½ tsp. vanilla
1 ½ tsp. cinnamon (plus extra to sprinkle on top)
2 Tbs. almond milk

Cupcake Instructions:

Preheat oven to 350° F.

In a medium bowl combine flour, sugar, cocoa, baking soda, salt, and spices.

Add warm water, apple cider vinegar, oil, and vanilla, stirring until well combined.

Pour batter into lined muffin pans, filling each ¾ of the way full.

Bake for 15-20 minutes or until a knife inserted comes out clean.

Cool before icing.

Frosting Instructions:

Whip room temperature butter substitute until light and fluffy.

Add powdered sugar gradually.

Add vanilla, cinnamon, and almond milk as necessary until desired consistency is achieved.

Frost cupcakes and sprinkle a dash of extra cinnamon on top of each cupcake to garnish.

Ingredients: garlic, tomatoes, limes, quinoa, cilantro, onion, black beans (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a health food geek. Her recipes may not be fancy, but they’re simple and easy to make. She brought you this watermelon salad and avocado sandwich last week.

With Cinco de Mayo coming up this weekend, I’ve definitely got Mexican food on the brain. Although I love the robust flavors, I tend to feel heavy (read: bloated) after a meal of refried beans and rice, so here’s my version. Quinoa (pronounced keen-wah) is an excellent grain substitute – it contains more fiber, amino acids, vitamins, and minerals than most grains. Although it is technically a seed, it is actually a complete protein that’ll leave you feeling full and satisfied. With a fluffy texture and mild flavor, it can be enjoyed as it is or spiced savory or sweetly to complement many different recipes. I added some of my favorite spices to come up with a Mexican-inspired meal and even added a can of black beans for extra protein.

Jump for the salad.

Step 4: Combine everything together

You will need:

1 c. quinoa
1 can black beans, drained
1 medium onion, finely chopped
5 cloves garlic, minced
2 large tomatoes, diced
1/2 bunch cilantro, finely chopped
The juice from 3 small limes
1 Tbs. cumin
1 tsp. salt
½ tsp. cayenne pepper
2 Tbs. cooking oil (I use coconut)

Directions:

1. Bring 2 c. water to boil and add quinoa. Cover with lid and simmer until all water is absorbed (about 15-20 minutes), remove from heat, fluff with a fork, and set aside.
2. Sautée minced garlic and finely chopped onion in oil until translucent, adding spices.
3. Add cooked quinoa to sautéed mixture and stir well. Add can of black beans and combine.
4. Add diced tomatoes and cilantro, then pour lime juice over salad and stir well.
5. I like to serve mine with avocado slices and tortilla chips, but you could eat this by itself, as a side dish, on top of a salad, etc.…the possibilities are endless!

Finished product served with tortilla strips, avocado slices, and lime wedges

Sandwich ingredients: fresh mint, red onion, avocado, kalamata olives, Dijon mustard, tomato, sprouts, gluten-free bread (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She brought you this chickpea-free hummus last week.

Today I’m sharing one of my favorite simple dinners. As the weather gets warmer I tend to want lighter, less-cooked meals and this salad and sandwich combo is just that. With seasonal fruits like watermelon readily available, this meal only takes minutes to whip up. I like to add fresh mint to just about everything in the summer for a refreshing kick, and the colors and sweet and savory combination of flavors in the salad will make this a staple for me all season long.

Jump for the recipe.

Salad Ingredients:
½ a watermelon, chilled
2 lemons
1 bunch of fresh mint
¼ red onion
Kalamata olives (I used olive halves)

Sandwich Ingredients:
1 slice of bread (I use gluten-free millet bread)
½ an avocado
½ a tomato
sprouts
Dijon mustard

Watermelon and lemon

Salad Directions:
1. De-seed melon and cut into chunks.
2. Finely chop bunch of mint and onion.
3. Add mint, onion, and olives to taste.
4. Squeeze lemons over salad, stir, and serve right away!

Sandwich Directions:
1. Toast bread and spread Dijon on it.
2. Slice avocado and tomatoes and layer on slice.
3. Top with sprouts and enjoy!

Finished meal

]]> http://sidedish.dmagazine.com/2012/04/23/vegan-fresh-refreshing-watermelon-salad-and-open-faced-avocado-sandwich/feed/ 10 http://sidedish.dmagazine.com/2012/04/16/vegan-fresh-raw-chickpea-free-hummus/ http://sidedish.dmagazine.com/2012/04/16/vegan-fresh-raw-chickpea-free-hummus/#comments Mon, 16 Apr 2012 16:37:56 +0000 Carol Shih http://sidedish.dmagazine.com/?p=39595

Purple cabbage, zucchini, tomatoes, and lemon (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions.

Since we tackled breakfast here last week, I figured I’d provide a lunch option this week. Hummus is often considered to be a vegetarian’s bread and butter, with good reason. Although I enjoy traditional hummus on occasion, I prefer this lighter, raw, and chickpea-free version. Made without the cooked and processed starch/protein legume combo, I find this version to be easier on my digestive system, but just as satisfying. Most commercial hummus is made with canned chickpeas which have been cooked and even salted, and are consequently devoid of their natural enzymes. This, I assure you, is a better option. Plus, it only takes about five minutes to throw together in the blender and can be served on wraps, salads, and with veggie sticks and whole grain crackers for a quick and easy meal on-the go.

You will need:

A blender

2 medium zucchinis

¼ c. olive oil

¼ c. raw tahini (can substitute almond butter if you prefer)

½ a lemon, juiced

3 cloves garlic, minced

¼ tsp. sea salt

a dash of black or cayenne pepper (optional)

½ tsp. cumin (optional)

Wrap Ingredients:

1 zucchini or sprouted grain or gluten free tortilla*

your favorite veggies

Hummus Directions:

1. Chop 1 of the zucchinis into cubes (remove skin first if it’s not organic).
2. Blend cubed zucchini and remaining ingredients until smooth and creamy, adjusting spices to your preferred flavor and intensity.

Wrap Directions:

1. If using zucchini for wrap, cut into thin slices using a sharp knife or mandoline.
2. Lay 3-4 zucchini slices together, slightly overlapping strips.
3. Place about 2 Tbs. of hummus in center of strips.
4. Add your favorite veggies (I added tomatoes and purple cabbage).
5. Roll up wraps and serve alongside a salad for a light yet satisfying lunch.

* I like to make my wraps out of zucchini, but you can use a pre-made wrap to add in some whole grains.

Note: This spread also makes a great salad dressing! I like to add 1 Tbs. of Nutritional Yeast for a bit of protein and a “cheesy” flavor.

Step 2: wrap slices

Step 3-4: wrap slices with hummus & veggies

Finished product: wraps rolled and served on a bed of lettuce.

Organic produce: kale, apple, lemon, ginger, and celery (photo by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She fights crime and saves the world with her vegan powers.

If you’re anything like me, then chances are pretty high you indulged in a little too much sugar over the holiday weekend. Here’s an easy way to get back on track while providing a jumpstart to your week. You’ve probably heard about the recent juicing craze and may be ready to dismiss it as a fad, but I encourage you to try it before you do so! Juicing provides an excellent way to effortlessly add a lot of vegetables to your diet which will boost your energy and benefit your body in a lot of different ways. (Google it if you don’t believe me!) Juicing breaks down the cell walls of the vegetables and removes the fiber to make a nutritious drink that can be quickly and efficiently digested, and absorbed by your body. Although the taste can take a little while to get used to, the apple helps sweeten the flavor, providing a refreshing drink that can be enjoyed by anyone looking for an extra boost. I drink my green juice every morning on my way to work, but you can enjoy yours at any time, as long as it’s consumed on an empty stomach. There are many different juice recipes out there, but this is my favorite one due to its high content of veggies, minimal sugar, and zesty flavor.

Jump for the recipe.

What you need:

Fresh green juice. Wine glass optional (by Michelle Saunders)

A juicer (you can find great starter ones for under $100!)

1 head of kale (use all organic produce when able)

3-5 stalks of celery

1 granny smith apple

1 lemon

A 1-2” chunk of ginger

Directions:

1. Wash all produce well
2. Pass everything through juicer, following machines instructions.
3. Enjoy! Juice is best consumed within 20 minutes of blending so that as many enzymes as possible are still living.

Mark Abuzzahab and Eric Nadel at Sundown at the Granada. Photography by Jason Acton.

Most of you know Eric Nadel as the voice of the Texas Rangers. This year, Eric begins his 34^th year as a Rangers broadcaster in 2012, his 18^th as the lead radio voice. The other day, he picked up his seventh 2011 Texas Sportscaster of the Year Award from the National Sportscasters and Sportswriters Association. When he’s off the air, he practices his new hobby as a concert promoter. He’s helping a few female singers  get gigs. His current hot property is Daphne Willis. 

Nadel loves to eat. He leans towards vegetarian food most of the time, but he can be seduced by a bitchin’ burger every once in a while. When he travels, he sends reports of restaurants he discovers in American league cities. Last night he was invited to a “friends and family” preview dinner at Sundown at the Granada. He was so excited when he finished he dashed off this quick review and sent it to me at 11:41PM.

Most people were eating burgers and sliders but we found a very wide range of vegetarian options and we tried four of them, all of which were great. We had stuffed avocados (you get three different kinds on a plate), a chopped salad (with kale, sweet potato, avocado and all the normal veggies too), homemade veggie burger, and a succulent quinoa-black bean-sweet potato dish with avocado sauce. Unfortunately I totally forgot to take pictures. If tonight was any indication, you will really like this place. They are buying locally produced ingredients such as grass fed beef and free range chicken whenever possible, avoiding the Sysco type distributors whenever they can. The owner and his wife are vegan primarily for health reasons, but he says he has no trouble giving the public whatever they want to eat. He has come up with a big vegetarian selection with lots of taste, great seasoning. It’s the best tasting vegetarian food I have had in Dallas. And the other people were raving about the burgers. The chef is the guy who has been catering for the bands at the Granada.

D Magazine intern Jessica Melton attended yesterday’s Texas State Veggie Fair. She files this report.

The Texas State Fair is renowned for its vast array of weird, interesting, and just plain crazy fried foods. The same could be said about this weekends’ Texas State Veggie Fair—minus the meat.

Yesterday, the 2^nd Annual Veggie Fair ground, otherwise known as Winfrey Point at White Rock Lake, was filled with vegan, vegetarian, and perhaps a few meat lovers like myself. (I was a vegetarian for a brief stint, but one day I woke up with a hankering for a T-bone steak—medium rare, if we’re being specific—and I haven’t looked back.) But diners are demand for vegan and vegetarian food is skyrocketing and the folks who hosted this event, DallasVegan.com, now have two successful day-long events to prove it.

Pictures and more galore.

My personal philosophy is that if something is fried, it must be delicious, and there were about as many variations of fried vegetables as one would find fried anything else at the State Fair. Oh, and a lot of cheese, too, which was awesome.

Food trucks that served the vegan-friendly cuisine from 11AM to 6PM were there to impress, especially for the food truck competition, which took place between some of the best vegan food trucks around.

Aside from food, there were a lot of info booths and shops around promoting the idea that animals were friends, not food as well as the message of sustainability in the process.

People were selling everything from recycled notebooks with the covers made from old cereal boxes to vintage jackets to sustainable jewelry and everything in between.

Animal friendliness flowed through the grounds with people who brought their dogs to mingle and a booth sponsored by animal shelters that brought pets for people to adopt.

All in all, the fair was a pretty relaxed, fun environment that gave people the information they needed to make an informed decision on whether or not to eat meat.  I even considered going back to vegetarianism—until dinner.

OK, lunch.

Grass does not grow beneath Teresa Gubbins' shoes.

Leave it to Teresa “Gumshoe” Gubbins to find a snitch in Trader Joe’s camp. Since the grocery chain announced they were planning locations in Dallas last May, they have been quite secretive about their locations. According to TG, you can rule out the former location on Greenville Ave. Her Deep Throat coughs up three possible locations: Walnut Hill and Central, Knox Ave., and Fort Worth. All of the details are here.

There was a time when Trader Joe’s was cool and funky and carried stuff you couldn’t find elsewhere, but I think the company is now running on a tired image. In the 70s,  Two Buck Chuck played a significant role in nursing wine drinkers off the Spanada bottle but the last TBC I sampled burned the enamel off my teeth. So, Trader Joe’s? Yes or no? Why?

I am in need of a restaurant recommendation.  My husband is vegetarian, I am not, and I was hoping you or your readers could suggest a restaurant that has a great vegetarian dish for his birthday dinner.  The catch?  I’m pregnant, and loathe Indian/Asian food at the moment.  Thanks for any suggestions you can send!

“The catch?” That’s good. Help her.

Help! I just started dating a very cool woman. She happens to be vegan (or is it a vegan?). Regardless, she invited me to her 4th of July cookout which is, yes, you guessed it, all vegans except me. I want to be respectful and make a good impression on her friends & family (I really like this girl). She asked me to make a side, preferably potato salad. I could look up some recipes but I’m kind of a lost cause in the kitchen. Does anyone know if there’s a deli that sells vegan sides?

A challenge, to say the least. Let’s help this poor schmuck.

Jump softly.

Gotcha! It’s a press release. Dig it:

Chef DAT Underground Dinner at My Private Chef Kitchen and Showroom

Chef David Anthony Temple (aka Chef DAT) is hosting one of his Underground Dinners at the kitchen of My Private Chef which is operated by Holly Muller.

When: (This Thursday Night) 6/30/11

Where: My Private Chef Kitchen and Showroom, 2901 Elm Street, Dallas, Texas 75226; 214.679.0999

Time: 8pm

Cost: $60/person + gratuity

Menu: Vegan

Special Notes:  BYOB

RSVP: davidanthonycooks@gmail.com

About My Private Chef

15 years in cold corporate America led Holly Muller to the warm temperatures of St. Thomas for a year sabbatical in 2004. With her left brain on bed rest, she embraced her affinity and raw talent for cooking and applied for a chef position on a private yacht. Months of satisfied appetites and of her own fulfillment, Holly realized that she had discovered more than an extended vacation.

As her corporate position eventually beckoned from Phoenix, the taste of the bubbling future resonated with Holly.  She sustained her kinship with cooking in Arizona as a chef’s assistant at Sur La Table outside of her 9 to 5 role. Here she taught and demonstrated culinary fundamentals, baking basics and international food trends until a corporate relocation brought her to Dallas. After arrival she was quickly hired for Sur La Table as a cooking assistant and promoted to cooking instructor. Holly further honed her skills as a culinary specialist and teacher at the Uptown location as well as in an immersion cooking school in Tuscany focused on Mediterranean cuisine.

It wasn’t until her father was diagnosed with heart disease however that Holly carved out her culinary alcove. Once her father’s health declined and her nephew began a battle with debilitating allergies she made her final exit from the demanding day job. With family well-being in mind, she carefully crafted a menu to deter sodium, fat, gluten, preservatives and other betting ingredients. Her dishes were an immediate hit with her family and soon her outlying network.

As the demand for her dishes mounted, Holly opened a Deep Ellum location of My Private Chef in November 2010. The kitchen and showroom is located within the old Rush Patisserie building, which also served as the backdrop for The Good Guys, a television show starring Tom Hanks’ son Collin. The Elm Street kitchen specializes in prepared foods that accommodate a food regimen low in sodium and sugar and high in protein and fiber. Clients regularly receive a variety of well balanced, portioned meals from a globally inspired menu which currently spotlights items such as spinach and asiago quiche with Truffle oil, mini turkey and sausage breakfast burgers with sweet potato hash, pulled pork tenderloin with maple sweet potatoes, Hawaiian chicken with spicy pineapple, tilapia cakes with mango relish and snap peas, Mexican turkey lasagna with Spanish brown rice and Tuscan chicken with great northern beans.

Holly soon realized that her initial intent to provide well balanced flavorful foods with health advantages to her family, also aided the lifestyle of many health conscious foodies. Clients continually praise her variety of flavorful menus, celebrate a reduction in body fat, weight loss and deterred side effects to allergies.

Clients choose from a menu of breakfast, lunch, dinner and snacks and can pay as low as  $150 for a five day supply of breakfast, lunch and dinner. Freshly prepared food is frozen, then hand delivered or picked up and is ready to eat in four to eight minutes.

Holly also caters and offers individual cooking instruction at her Deep Ellum kitchen.

About My Private Chef:

My Private Chef is a personalized cooking service that offers freshly prepared globally inspired meals that enhance a healthy lifestyle. Holly Muller, founder and chef, has an evolving menu of home-grown recipes inspired by her exotic travels and family health concerns. Each meal is high in protein and fiber, low in sugar and sodium and packed with flavor. Weekly food regimens are prepared with the freshest ingredients, frozen and delivered or picked up.  Chef Muller also caters and offers cooking instruction in the home or at her Deep Ellum kitchen. Additionally the My Private Chef showroom is available for private parties.

My Private Chef, 2901 Elm Street, Dallas, Texas 75226; 214.679.0999; holly@my-privatechef.com,   www.my-privatechef.com.

Last night, at Madras Pavilion, I felt like I finally discovered the best of both—a veggie feast spiced to the gills and custom made for my hearty appetite. Not only was the food piping hot, fresh, plentiful, and affordable ($34 for a five-course chef’s feast for two), but it drew a crowd that was 90 percent Indian, always a good sign (apart from the two of us, the only other non-Indian table was a family of observant Jews, most likely there because the restaurant is also Kosher).

Course #1:  Mulligatawny soup

Course #2: veggie fritters

Course #3: potato and vegetable dosai (I was already stuffed at this point.)

Course #4: naan and rice with pots of yellow dal, saag with cheese, vegetable curry

Course #5: cheese disc in sweet coconut milk and topped with crushed pistachios

But I fell down on the job, readers. I only took one picture, and it was after we had done serious damage to the fourth course of our five-course, $34 marathon.

jump for the not-at-all helpful picture…

Clockwise from bottom left: cheese, coconut milk, and pistachio dessert; naan; rice; yellow dal, sag with cheese, vegetable curry.

It’s a terrible picture. Please accept my apologies.

photo courtesy of Dallas Vegan.

eh-hem…

In coordination with the Worldwide Vegan Bake Sale, Dallas Vegan will be holding a vegan bake sale this Saturday, April 30th, from noon to 4 pm at Beauty Bar Dallas on Henderson Ave. Think whole pies, cupcakes, cookies, and donuts, in addition to gluten-free and raw options.

Proceeds will benefit Direct Relief International, an organization praised by Forbes magazine as being “100% efficient” in providing support for those in need. Through DRI’s Japan Relief and Recovery Fund, 100% of funds raised will be directed toward the Japan relief effort.

So, in addition to consuming mass quantities of cruelty-free goodies you’ll be helping a worthy cause. And your purchase of $20 or more includes a raffle ticket to be entered in a drawing for:

jump to see what you could win…

• Hand crafted eco-friendly necklaces from Christy Robinson Designs
• Blissworld retail bag (est value +100). Gift cards to local restaurants/bars such as Spiral Diner ($25), Barcadia, and Anvil Pub ($25).
• Gift card to Relativity Outdoors ($25).
• Gift card to Dolly Python ($30).
• Admission for 2 to Brett Dennen at the Granada.
• Custom cake (9-inch) from Spiral Diner ($50 value).
• Spiral Diner (Fort Worth) product basket.
• Vegan cookbook package including Vegan With a Vengeance, Appetite for Reduction, Vegan Cookies and more ($50 value).
• …and much more!

Bakers still needed: If you’re interested in donating vegan goods for the bake sale, contact Jade at dallasveganbakesale@gmail.com for information.

Dallas Vegan Bake Sale
Saturday, April 30 · 12:00pm – 4:00pm
Beauty Bar Dallas
1924 N Henderson
Dallas, TX 75206