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Food Review: Celebration Roast

FitSugar — Tue, 24 Nov 2009 15:00:00 -0800

Surrounded by vegetarians and vegans, the arrival of the holidays always leaves me a little perplexed as to what's best to serve them during a festive meal. I don't want to slight them by giving them a bunch of side dishes, but I am not a fan of Tofurky and Now and Zen's Unturkey. My vegetarian and vegan guests will have the pleasure of eating a Celebration Roast this Thanksgiving. It's a meatless alternative to turkey that omnivores have been known to gobble up.

To hear how it tasted, read more.

Made by the Field Roast Grain Meat Co., the Celebration Roast looks a little like a ham or pork roast because of the appearance of darker outer skin with lighter "meat" on the inside. The "meat" of the roast is made entirely of grain that's been mixed with spices, herbs, lemon, and lentils. The center of the roast is stuffed with a delicious "sausage style stuffing" made up of apples, butternut squash, and mushrooms. As for the sausage flavor you can choose from Lentil Sage or Sundried Tomato, I opted for Lentil Sage. I love that each roast is made by hand, which shows when you are shopping for them - they all look just a tiny bit different.

The roasts come fully cooked and just need to be heated for about 15 minutes in the oven. It has a nice texture that isn't slimy or rubbery like some fake meats, and all the seasonings give it a nice savory flavor. I think the reason the Celebration Roast tastes so good is because it's not aspiring to be something it's not. Instead of trying to be a synthetic meat, the natural flavors and texture of the grains and seasonings are showcased. I'm pretty certain I'll be munching on this in addition to the turkey on Thanksgiving. An added plus is that it tastes good cold and will make a really good sandwich for the day after.

The Celebration Roast comes in two sizes, 1 or 2 pounds ($8 and $16, respectively) and is carried nationwide by Whole Foods. A 4-ounce serving contains 280 calories, 10 grams of fat, 6 grams of fiber, 5 grams of sugar, and 31 grams of protein.

If any of you decide to try the Celebration Roast this holiday season please let me know what you think!

Fast & Easy Dinner: Penne With Mushrooms

partysugar — Thu, 19 Nov 2009 12:50:30 -0800

Although some people may think all pasta dishes are loaded with carbs and cheese, this recipe proves them wrong. It's chock full of mushrooms and kale, and combines whole wheat pasta with a rich sauce made from hazelnuts. Most grocery stores carry whole wheat pasta these days; you can find it in the regular pasta aisle. There's no meat, but the mushrooms and nutty gravy give this dish a complex heartiness. To check out this vegetarian-friendly, cheese-free pasta recipe, read more.

Penne With Mushrooms
From Everyday With Rachael Ray

Ingredients

Salt
1 pound whole wheat penne pasta
A handful dried porcini mushrooms
2 cups vegetable or mushroom broth
2 tablespoons extra-virgin olive oil
4 portobello mushroom caps, halved and thinly sliced
2 shallots, thinly sliced lengthwise
3 to 4 cloves garlic, finely chopped
1 bunch kale, stemmed and chopped
Freshly ground pepper
¼ teaspoon grated or ground nutmeg
2 tablespoons butter
½ cup chopped peeled hazelnuts
2 to 3 sprigs fresh rosemary, leaves finely chopped
2 tablespoons flour

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.
In a large nonstick skillet, heat the olive oil, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.
Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture.
Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside.
Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2 to 3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3 to 4 minutes.
Toss the pasta with the kale mixture and gravy; season with salt and pepper.

Serves 4.

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You Won't Miss the Turkey With This Savory Squash Pudding

YumSugar — Tue, 17 Nov 2009 15:00:27 -0800

Planning an almost meatless feast or vegetarian meal this Thanksgiving? If you were fretting about a main course that can compete with the bird as the star of the supper, you can stop worrying; I've found one for you!

I'm not sure if any entrée can ever be all things to all people, but this savory bread pudding is as close as it gets. It's wholesome, with kale, butternut squash, and shallots, yet at the same time hearty and satisfying. Want to impress herbivores and carnivores alike? Keep reading.

Fast & Easy Dinner: Potato and White Bean Chowder

partysugar — Thu, 12 Nov 2009 12:50:45 -0800

With a little help from the grocery store, you can have a piping hot bowl of healthy and delicious soup on your table in under a half an hour.

This recipe combines potatoes with carrots and white kidney beans. Although it calls for milk, it doesn't require full-fat milk, fat-free is fine.

It's hearty and vegetarian, plus any leftovers will make an excellent lunch tomorrow. To learn how to make it, read more.

Potato and White Bean Chowder
From Diabetic Living

Ingredients

Nonstick cooking spray
1/4 cup sliced green onions
1 tablespoon snipped fresh herb (such as oregano, basil, and/or parsley) or 1/2 teaspoon dried Italian seasoning, crushed
2 cloves garlic, minced
1 cup water
1 medium potato, peeled and chopped (1 cup)
1/2 cup chopped carrot
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 cup fat-free milk
1 tablespoon all-purpose flour
1/2 of a 15-ounce can (3/4 cup) white kidney (cannellini) beans, rinsed and drained
Ground nutmeg

Directions

Coat an unheated nonstick medium saucepan with cooking spray. Preheat over medium heat.
Add green onions, dried Italian seasoning (if using), and garlic to hot saucepan. Cook until green onions are tender.
Add the water, potato, carrot, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until potato and carrot are tender. Do not drain. Slightly mash potato and carrot with a fork or potato masher.
In a screw-top jar combine milk and flour; cover and shake well. Stir milk mixture into potato mixture.
Cook and stir until thickened and bubbly. Stir in fresh herb (if using) and beans. Cook and stir for 1 minute more. Sprinkle individual servings with nutmeg.

Serves 2.

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When Vegetarians Raise Vegetarians

babysugar — Tue, 10 Nov 2009 09:30:08 -0800

For some, dinner is just a meal. For others, it is a way of life and a testament to their beliefs. Carnivores may not give much thought to the burger on their plate, but vegetarians might. They often take comfort in the fact that no animals were harmed in the making of their cuisine - a mindset many would like to pass onto their offspring. Some vegetarian moms limit their children to a strict greens and fruits diet, and others allow their children to choose meals for themselves - meat included. While the choice may seem insignificant to some, others believe a parent's push to be strictly vegetarian may have negative consequences.

Instead of forcing a child into vegetarian restrictions, Jennifer Nelson, director of clinical dietetics at the Mayo Clinic, thinks children who can select their own food may experience less peer pressure than their limitless foodies in the lunch room. Furthermore, she argues it may even cause a child to feel stressed out if she is not limited to parent-approved choices when out on her lonesome. To avoid setting children up for failure, Nelson recommends this tidbit of advice:

You should offer age-appropriate explanations for why they don't eat meat . . . Then give children reassurance and strategies for making food choices when they're not with you.

So tell us, would you raise your child to have the same eating habits as you or would you allow them to test things out for themselves?

Good Vegan Recipes/Products?

Yum Community — Mon, 09 Nov 2009 10:15:16 -0800

This story was written by member notinthemood and comes from the Kitchen Goddess group in the YumSugar Community.

I have somewhat recently become totally lactose intolerant - as in, no butter, no cheese, no yogurt, and nothing dairy. I'm totally opposed to relying on drugs to allow me to eat something my body clearly doesn't want to digest, so I've been experimenting with vegan cooking. It's been great thus far, but as the holidays approach, I've realized that I can't eat most of what everyone else in my family can because it relies so heavily on butter, cheese, and cream for flavoring. I'm old enough to bring a dish to pass, so I was wondering if anyone knew of any good vegan substitutes or recipes? I say good because I've tried some very bad vegan food substitutes, and don't want to venture down that road again. I've found a good vegan butter substitute in Earth Balance margarine, and I've heard you can use coconut milk for creams (but I haven't confirmed this). If you have a suggestion for a cookbook, even, I'm all ears. So ladies, any suggestions?

Do you have culinary question? Join the Kitchen Goddess group, upload your inquiry and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups .

Fast & Easy Dinner: Spicy Thai Curried Lentils

partysugar — Thu, 05 Nov 2009 12:50:09 -0800

If you don't cook with lentils on a regular basis, you should start experimenting with them. The small legumes cook quickly, are filling, and can be served with everything from chorizo to arugula. Not to mention they're supposed to help you lose weight!

This recipe combines lentils with sweet potatoes, red pepper, and cauliflower. The exotically flavored dish is seasoned with coconut milk and red curry paste. It's a hearty and healthy vegetarian meal, so get the recipe now and read more.

Spicy Thai Curried Lentils
From Woman's Day

Ingredients

1 cup brown lentils, picked over and rinsed
1 can (14 oz) vegetable broth
1 cup canned lite coconut milk (not cream of coconut), stirred well before measuring
11⁄2 Tbsp red curry paste or 2 tsp red curry powder
3 cups fresh cauliflower florets
1 large sweet potato, peeled, cut in 3⁄4-in. chunks
1 red pepper, coarsely chopped
1⁄4 cup basil, finely shredded
1⁄4 cup cilantro leaves, finely chopped

Directions

Mix lentils, broth, coconut milk and curry in a large saucepan. Simmer, covered, 15 to 20 minutes until lentils are almost tender.
Place cauliflower, sweet potato and red pepper on lentils. Return to a simmer, cover and cook 10 to 12 minutes until vegetables and lentils are tender.
Sprinkle servings with the basil and cilantro.

Serves 4.

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Glazed Carrots Two Ways - Beginner and Expert

YumSugar — Wed, 04 Nov 2009 05:50:07 -0800

It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.

The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.

If you're taking part in a beginner, budget-conscious, or fast Thanksgiving dinner, opt for a two-step recipe made of only four pantry ingredients. Alternately, add citrus for a side that has layers of complexity. Scope out both recipes after the break.

Which Vegetarian Food Contains More Protein?

FitSugar — Mon, 26 Oct 2009 07:00:20 -0700

When I dappled in vegetarianism in college, my mom was all over me saying, "How are you going to get enough protein?" Meat isn't the only form of protein out there, so take this quiz to see how much protein you'll find in vegetarian foods.

Source

Take the quiz

YumSugar's Favorite Vegetarian Recipes

YumSugar — Fri, 23 Oct 2009 05:50:40 -0700

The month of October isn't just about candy, pumpkins, and captivating costumes; it also happens to be National Vegetarian Month. With more awareness than ever about the health, economic, and environmental benefits of vegetarianism, the number of people going veggie is on the rise.
Regardless of whether you've been a longtime vegetarian, a recession flexitarian, or plan to stay put as an omnivore, there's an abundance of vegetarian dishes so satisfying that you won't feel the need to make separate menus. See our favorites when you read on.

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