Wednesday, November 23, 2016

Cauliflower Stuffing!

I was on Facebook the other day, and someone posted a video on Delish of a stuffing that caught my eye.  For one, it was breadless. We all know how easy it is to over eat at the holidays, so this piqued my interest.  While it wasn't vegan, it was easily adaptable, so I decided to whip some up to bring to my parents' house as one of my contributions to this year's holiday meal.

The base of this recipe is cauliflower, but mushrooms play a pivotal role in making this feel a bit meatier (pardon the irony.)  

Here is the recipe, replacing regular butter for vegan, and vegetable stock for chicken.  When I reheat this before serving, I will also be adding a half cup of chopped, roasted chestnuts...

You will need:
4 TBSP vegan butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 small head cauliflower, chopped
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 TBSP chopped fresh rosemary
1 TBSP chopped fresh sage
1/2 c. vegetable stock

In a large skillet over medium heat, melt butter.  Add onion, carrot and celery and saute until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and seson with salt and pepper. Cook until tender, 5 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid.  Cover until totally tender and liquid is absorbed, 15 minutes.

Serve and enjoy!

If you're looking for one more idea, I picked up two packages of shredded brussel sprouts and 2 granny smith apples.  I am going to sautee them in a little extra virgin olive oil with chopped yellow onion, and then sprinkle with pecans and maybe a drizzle of maple syrup...I am getting hungry already! 

Wishing you and your loved ones a wonderful holiday and much for which to be thankful,

Yonni (a.k.a. The Trendy Vegan)

Friday, November 18, 2016

Scrambled Eggs!

I hate going out for breakfast and brunch as a vegan.  There.  I said it. Unless I am going to a vegan restaurant, where I have various options from which to choose, I just hate it.  During the week I may have a vegan protein bar, or oatmeal or avocado toast if I have a morning meeting, but these are not meals to write home about.  On the weekends, if that's the best I can do, even at a restaurant, it's just not super enjoyable.

If only mainstream restaurants would pick up some of this: Follow Your Heart Vegan Egg replacer (the packaging alone is adorable in a little egg crate of its own...) You can bake with it (which you can do with other egg replacers or crushed flax seed and water) but you can also scramble it or make it into a frittata!
I am getting on the road soon, heading out of town, to run my very first half marathon tomorrow.  I wanted a protein-packed breakfast to get me going.  I scooped 4 loosely packed tablespoons of Follow Your Heart Vegan eggs into 1 cup of cold water and whisked them until smooth.

Into a heated non-stick pan, I poured in the mixture, scrambling it, just as you would with eggs, for about 6 minutes until the liquid was mostly gone and they looked like I imagined they should.  I sprinkled on a touch of kosher salt and then added one piece of Chao cheese and watched it all melt together.  It was looking pretty awesome.  I plated the scramble and topped it with a teaspoon of the Gotham Greens vegan pesto I mentioned the other day, and broke up one more piece of the Chao cheese to layer on top. 

Let me tell you: I am a happy girl.  I just got my breakfast and brunch game on!  If you made the transition to a vegan diet, and this post resonates with you, or if you're just interested in a great new "egg" recipe, you should definitely give this a try!

Sunday, November 13, 2016

Getting Creative: Great New Recipe

I am so excited!  I just found two new amazing vegan staples...brand new must haves for my refrigerator.

The first one is Follow Your Heart vegan parmesan.  I don't know how they pulled it off, but instead of the other powdery versions on the market, this one looks and tastes like actual shredded parmesan. I have not cooked with it yet, so I don't know how evenly it melts, but it is so good, you will want to pop a few shreds in your mouth before your sprinkle some more on your food.  I told you - it's exciting!

The second one is vegan pesto by Gotham Greens.  I challenge you to serve this pesto to non-vegan guests and see if anyone notices.  DE-licious!

I had a super lackluster barely toasted English muffin this morning with a little tomato, cucumber and avocado, so I wanted something healthy and satisfying for lunch this afternoon.  This 5 ingredient concoction was exactly what I was looking for, and it could not be easier.

Into one gallon Ziploc bag add:

1 package of steamed lentils (you could certainly use chickpeas or black beans too, or instead)
1 pack of coleslaw veggies
1 pack broccoli slaw veggies
1/3 container Follow Your Heart parmesan
1/2 container of Gotham Greens vegan pesto

Seal the bag well and massage the bag until all of the ingredients are well combined.  Grab a bowl and serve it right up, or set it aside for later.  When you are ready to eat, you could add some diced avocado or sunflower seeds, and accompany it with a great sourdough with some olive oil for dipping.

Thursday, November 10, 2016

My New Favorite Salad!

Thank you, Le Pain Quotidien, for this fabulous new vegan salad! I personally skip the grapefruit, despite it's health benefits, but the rest is just awesome!

Monday, November 7, 2016

Mill Street and GreenwichMoms!

Mill Street Bar and Table has SUCH incredible food - here is a chance for you to taste it for yourself!

Mill Street and invite you to enjoy wine and a fresh, organic meal - highlighting Mill Street's top vegetarian dishes - while engaging in an intimate Q & A educational workshop with the health and wellness experts at Bloom Metabolic Insights!

This Wednesday, November 9: 7-9pm

To reserve a seat and receive the link to buy a ticket ($45), please email

Tuesday, November 1, 2016


Taro root, this potato-looking vegetable, is a new addition to my dinner menu.  Also known as Malanga or Dasheen, I've only ever had it before in Terra Chips (that tasty little snack.) I have never made it before.  It was on the produce shelves at Whole Foods and my curiosity got me throwing some into my cart.

I had no idea taro boasted such nutritional value.  It can improve your digestion, lower your blood sugar, boost your vision, protect your skin, and make quite a few other health improvements as well.

Native to Southeast Asia and southern India, it is one of the first cultivated plants in human history!  The leaves are toxic raw, but this root is awesome!  It is packed with vitamins and minerals and a single serving contains 27% of your daily dietary fiber intake.   It is virtually fat free, no cholesterol, and is only 117 calories a cup.

I washed and peeled the root, cut it into bite sized pieces, and roasted it in Pam and kosher salt for 30 muntes at 400 degrees.  The result was pretty similar to a roasted potato, but with a firmer consistency.  Healthy vegan french-ish fries! Definitely worth the experiment! Next time I might try to mash it in place of potatoes as well.

Monday, October 17, 2016

Vegan Italian Cooking

Sometimes I am surprised by how few vegans I am surrounded by.  After 8 years of following this dietary lifestyle, and seeing more and more specialty ingredients popping up on store shelves, it is easy to forget this is still not more mainstream.  It truly fascinates people!  I was at lunch with someone I know well through work, and we discussed my vegan diet.  Less than a week later, she learned about Chloe Coscarelli's new cookbook, Chloe's Vegan Italian Kitchen, and purchased it for me as a gift.  I have not had a great deal of time to cook lately, and I tend to create my own dishes more often than I follow a recipe, but this book had too many options for me not to see what I might make once I did find time.  
The first recipe was Wild Mushroom Farro with Lemon, Mint and Artichokes.  

In a large skillet, heat 2 TBSP of olive oil over high heat and saute 12-16oz mixed mushrooms (shiitake, cremini, oyster, etc.)  Season with salt and pepper and cook until soft and lightly browned.  Add 1 14oz can of artichoke hearts, drained and roughly chopped, and cook a few more minutes.  Add 1 minced garlic clove and let cook for 1 minute, until fragrant.

Add 1/4 c white wine and let reduce until liquid almost evaporates.  Add 1/4 c vegetable broth and 2 c cooked farro, and season again with salt and pepper.  Let cook in pan until heated through and most of the liquid is absorbed.  

Remove from heat and mix in 2 TBSP finely chopped fresh mint and the zest of 1 lemon. Drizzle with 1 TBSP of olive oil and serve.  It was so warm and hearty and perfect for a cool, fall day.

Last night I made another one of Chloe's recipes. It called for sweet potatoes, but I used butternut squash instead.  I preheated the oven to 400 degrees and baked the squash for 30 minutes, seasoned with salt, black pepper and rosemary.  Once they were done baking, I served them with a sweet and spicy honey dipping sauce - 1/3 brown sugar and 1/3 spicy golden mustard, mixed until completely combined. There was no trace of the squash on the plate when dinner ended!

I hope you enjoy these as much as I did!