vegin' out

[wild mushroom penne]

[cucumber mint salad]

as much as i'd like to say that i make dishes like those pictured above every night at home, i'd be completely lying. in fact, as much as i love cooking and baking, i often find myself eating much of the same things during the week: salads, beans, tofu, and rice - things that can easily be thrown together to make a meal. i've earmarked hundreds of vegan recipes and even bought ingredients that i know i'll use maybe twice in my life, but i can never find the time (or the energy) to cook during the week.

enter vegin' out. vegin' out is a weekly meal delivery service that was created by tim boissy - a nutritional chef that has been involved in the health food industry for 24 years. as he watched the industry grow, he realized that there were a lot of vegans and health conscious people out there that didn't have the time to prepare healthy, delicious meals, so he decided to start vegin' out.

[almond shortbread cookies]

i reached out to vegin' out and asked them if they'd be willing to let me try some of their food. they gladly sent me a week's worth of food (SO nice of them) and it was absolutely incredible! i had whole wheat pasta with roasted garlic, tomatoes, and basil, soft vegan chocolate chip cookies, tofu chilaquiles, and a delicious orzo salad. the food was fresh, tasty, and 100% vegan.

vegin' out is perfect for the health conscious busy bee who doesn't have time to prepare things like curried yams and wild mushroom penne on a regular basis. if you're feeling crunched for time and you want to maintain a healthy, vegan lifestyle, i would highly recommend giving vegin' out a try.

vegin' out

call (800) 420-4927 to order for la delivery

retraction: tofurky is bomb

tofurky roast

so, although my last post compared torfurky to a "processed hunk of lunch meat," i must say, it is an absolutely delicious hunk of lunch meat! my mother-in-law prepared a tofurky roast in the oven for thanksgiving this year (of course i was the only one that ate it) and i was totally blown away by how much i loved it. not only did it taste very much like turkey, but the gravy and stuffing were incredible, too! and unlike real turkeys, tofurky only takes 45 minutes in the oven!

pokemon balloon at the macy's parade

although i was determined not to get so full this year that i couldn't move, i failed miserably. between the veggies and hummus, the chips and guacamole, and the soy cheese and crackers, i exceeded the comfortable limit before we even sat down for the thanksgiving meal.

now it's time to hit the gym and work off the 10,000 calories that i just consumed. i'm excited to try some new workouts in the coming weeks now that i have more free time (since the marathon is over). keep your eyes peeled for updates on new fitness studios, classes, and local deals. pop physique is next on my list!

hold the tofurky

[yum?]

i love thanksgiving. there's something to be said about a holiday where it is not only ok, but it is encouraged, to eat and drink to the point of being uncomfortable. not only that, but there are no formalities to thanksgiving. unlike holidays like christmas and rosh hashanah, you don't have to dress up for church or fast all day long -you just, well, eat!

but being vegan on thanksgiving does not mean you have to go out and buy a tofurky in order to join in the feasting fun. in fact, i would highly advise against that. (by the way, it's amazing that they can make a vegan alternative to turkey look so much like the most processed hunk of lunch meat i've ever seen). there are plenty of meat alternatives for your thanksgiving meal that are much more appetizing than this hunk of tofu. here are some recipes i've found:

holiday lentil loaf
the un-meat loaf
walnut apple stuffing
cranberry chutney
maple and tarragon sweet potatoes
more at veg kitchen and vegweb

also, the new york times wrote an article at the beginning of this month about vegan thanksgiving recipes. here is the article with the recipes. a friend of mine made the harvest-stuffed portobello mushrooms and the maple roasted brussel sprouts with toasted hazelnuts for a thanksgiving potluck the other day and they were both amazing!

[maple roasted brussel sprouts]

[stuffed portobello mushrooms]

lastly, if you're cooking your vegan thanksgiving by yourself, take some time to read this article: vegan thanksgiving 101. it gives you the basics on cooking a vegan thanksgiving meal.

happy thanksgiving, everyone!

a wynn for vegans in las vegas

when i think of vegas, the word gluttony comes to mind. staying up way too late, drinking way too much alcohol, and eating way too much food (not to mention the food is most likely fried).  i'm usually in and out within 24 hours - as excited to get out of the city as i was to arrive.

well now, although you will most likely still stay up way too late and drink way too much alcohol, at least you can get a good, vegan meal while you're there! rumor has it that casino mogul steve wynn has gone vegan and is now making vegan cuisine mandatory on all of the restaurants in his hotels. below is a list of some of his restaurants and the vegan dishes that will now be served. what do you think?

Bartolotta Ristoranti di Mare: Genovese style minestrone soup; zucchini, cherry tomato and basil broth; risotto whipped with seasonal vegetables; penne with red wine, taggiasche olives and tomato

Botero: heirloom and summer melon caprese with balsamic reduction and soft tofu; white gazpacho; summer vegetable gratin; portobello and tofu napoleon

The Country Club: watermelon gazpacho; sweet corn chowder; chilled heirloom tomato soup; sesame seared tofu salad; tossed cob salad

Encore Beach Club: layered hummus dip with pita; grilled whole wheat vegetable wrap

Lobby Bar & Café: mango carpaccio; vegetable wrap with roasted tomato salsa

Okada: cold soba noodles; hot udon; robata grilled vegetables; fried vegetable roll with vegan tempura dipping sauce; agedashi edamame tofu; coconut lime pudding

Pizza Place: house salad; tofu parmesan sandwich with soy cheese

Red 8: vegan dim sum; vegetables with shitake mushrooms and tofu

Sinatra: black lentil salad; couscous with poached vegetables; pineapple carpaccio with pistachios and coconut ice cream

Society Café: shaved raw vegetable salad; purée of corn soup; vegetable tasting; vegetable flatbread

Stratta: gazpacho with cucumber and diced bell pepper; toasted spelt with vegetable fricassee; whole wheat pasta primavera; coconut tapioca with tropical fruits and passion fruit coulis

SW: melon duo; tofu salad; grilled royal trumpet mushrooms with polenta and shallot balsamic sauce

Switch Steak: tofu carpaccio; eggplant caviar and artichoke mousse; polenta mushroom cake; vegan parmesan crusted potato galette; dark chocolate pudding

Tableau: creamy corn soup; roasted beet salad; napoleon of savory tofu; almond or soy milk latte

Terrace Point Café: soba seaweed salad; ratatouille bruschetta; Asian pockets of stuffed tofu

Wazuzu: California fried rice; vegan crunch roll; braised tofu with green beans

Wing Lei: spinach-walnut salad; mixed vegetables in lettuce cup; vegetable hot and sour soup; wok-fried green beans in garlic sauce; braised eggplant; mu shu vegetables

Zoozacrackers: vegetable sandwich; matzo ball soup

sauteed shiitake & polenta appetizer

[i used the pre-cooked polenta]

at our wedding back in may, the chef at calistoga ranch served an amazing appetizer that was definitely not vegan: sauteed shiitake mushrooms atop a warm polenta square with some kind of a mushroom sauce drizzled on top (definitely loaded with butter). the combination of the sauteed mushrooms and warm polenta was so incredible that my friends and family are still raving about this dish. so, when i was invited to a thanksgiving party this weekend and asked to bring an appetizer, i decided it was my chance to try to whip up a vegan version of the amazing dish.

[slice the polenta into little patties]

[wash the mushrooms]

ingredients:
pre-cooked polenta (2 tubes)
shiitake mushrooms (1 lb)
earth balance vegan butter
salt
parsley

how to:
start by slicing the pre-cooked polenta into small patties. once you're finished with those, put them aside and start working on the mushrooms. after rinsing the mushrooms, slice them into small pieces and set them aside in a bowl (see picture below).

[make sure to use a very sharp knife]

take a large saute pan and put it over medium heat. add a small pat of earth balance butter to the pan and let it melt a bit. add the mushrooms.

saute the mushrooms until golden brown and tender. add salt to taste. after the mushrooms are fully cooked, place them back in the bowl and set them aside. add another pat of earth balance butter to the pan and lay the polenta patties in the pan. lightly brown the polenta on each side and place on a serving platter. scoop a small amount of mushrooms onto each polenta patty and garnish with parsley (not pictured).

these mini polenta cakes make a great appetizer for any dinner party, but i will say, they kind of need a sauce.  my next adventure will be creating a nice vegan mushroom sauce to go with these. stay tuned!

horizons modern vegan cuisine - philly

[cuban paella]

[island mango bbq tempeh]

one thing that i've been longing for in l.a. is an upscale vegan restaurant. the nicest vegan restaurant i can think of is real food daily and that is definitely not somewhere you want to go for a celebration or a date night. for special occasions i often find myself ending up at restaurants where i can only eat one thing on the menu (if anything), but i am so desperate to have a "cute" environment that frankly i don't really care if i can't eat the food. and you would think that a city like l.a. would be the first place to have a hip, high end vegan restaurant, right?! well, philadelphia beat us to the punch.

horizons modern vegan cuisine has been called one of the best vegan restaurants in the country. the menu includes things like red curry tofu banh mi, mixed squash bouillabaisse, pacific rim grilled tofu, and peruvian mushrooms - not your typical vegan menu.  one of the owners is a pastry chef so they also have some incredible desserts such as chocolate-stuff beignets, apple cheesecake, and an autumn fruit crisp. actually, another dessert that i want to mention is the carrot cake jar: ginger snap brownie, preserved carrot, walnut cheesecake, raisin fondant....how amazing does that sound?

[yucatan chopped spinach salad]

[chocolate tart]

[calbaza puree with roasted cinnamon oil]

 i would love to be able to open a restaurant like this in l.a. there are tons of vegetarians and vegans that are dying for a fancy restaurant that they can go to for special occasions. the nice thing about horizons is that they can keep the prices pretty low because they don't have things like caviar, kobe beef, and quail eggs on the menu. just all natural yummy foods!  if any of you have found any restaurants like this in the area, please let me know! in the meantime, next time you're in philly, pass up the philly cheese steak and head over to horizons.

611 south 7th street
philadelphia, pa 19147
(215) 923-6117

equinox spin with sarah kusch

now that i'm finished with marathon training, i'm going to give running a break.  ok, that's not true, but i'm not going to be running as much and i'm going to start reincorporating some of the other fitness activities i love into my regular routine. i've always loved spinning and equinox has some awesome classes.

this weekend i took sarah kusch's "happy hour cycle" at the santa monica equinox and it was awesome. it felt good to use my muscles in such a different way than i've been using them for the past four months. the spin classes at equinox are usually only 45 minutes long, but sarah's class on sunday night is an hour long. trust me - it goes by super fast. sarah always comes to class with a perfectly planned out routine and when you're focusing on her 1-2 minute intervals, it's 5pm before you know it. her music is very high-energy and she gives you just the right amount of encouragement.

[equinox santa monica]

there's really no need to sign up early for sarah's class. the fact that her class is never full is not a testament to her teaching ability, but rather proof that most people take "the day of rest" a little too seriously.  sarah teaches at the santa monica equinox on mondays from 6-6:50 and sundays from 4-5. definitely give her class a try if you can!

 equinox santa monica
310.593.8888

homemade hummus

hummus is one of my favorite foods. it's high in protein, low in fat, and you can eat it with just about anything. it's also surprisingly easy to make at home. lately we've been making our own hummus using canned garbanzo beans (i want to try raw ones next) and it's absolutely delicious!

here is what you need:

1 clove garlic
1 (19 oz) can of garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
2 tablespoons olive oil
cayenne pepper (optional)

how to make it:

1. in a food processor, chop the garlic. pour garbanzo beans into the food processor and add lemon juice, tahini, salt, and cayenne.
2. blend until creamy.
3. transfter the mixture to a bowl, sprinkle with a little cayenne, and eat up!

[some like it hot!]

you can get raw garbanzo beans at the santa monica farmer's market that runs from 9-1 on sundays. i'll make this recipe using raw beans and let you know how it turns out!

s'mores

[vegan s'mores]

the only way to have a successful bonfire is to have s'mores (obviously).  unfortunately, marshmallows (like the ones pictured below) are made with some pretty scary stuff including collagen from the skin and bones from random animals.  sick!

lucky for us, i found some awesome vegan marshmallows at whole foods yesterday. these marshmallows are made by dandies and the ingredients include corn syrup and vegan beet sugar - no gelatin! they are a little smaller than traditional marshmallows and a little less fluffy (i guess collagen makes things lighter and fluffier?), but they are tasty!

paired with organic graham crackers and some vegan dark chocolate (rice dream now makes chocolate, btw), these marshmallows are the perfect main ingredient for vegan s'mores!

while i'm talking about s'mores, have you guys heard of s'muffins? they are mini s'mores cupcakes that are absolutely adorable. maybe i should suggest to them a vegan recipe!

the marathon is over - now what?

two days ago i did it - 26.2 miles in four hours and five minutes! it's amazing how one event can leave you with such conflicting feelings:  on the one hand, you have no idea why you would ever put your body through such torture, and, on the other hand you can't wait until your next marathon where you can have that euphoric feeling after crossing the finish line all over again. four months of training all comes down to one day and you just have to hope that everything works in your favor - no stomach aches, no injuries, and certainly no walls.

[100 mg of caffeine]

speaking of walls, i was absolutely determined not to hit one. so when i found these clif energy gel shots with 100mg of caffeine, i decided to stock up. during the marathon you need to constantly be hydrating and consuming calories. they suggest eating at least 100 calories in the form of gels, chews, or liquids every 45 minutes, so i decided to stock up on these turbo charged clif shots so that i would be getting calories and caffeine during the race. the more energy boosting agents the better, right? not really. although the gels worked for me during the race, it was after the race that i realized my mistake. an average cup of coffee has 30 mg of caffeine. the gels have 100 mg each. i had three gels during the race. that's 300 mg of caffeine, or, ten cups of coffee. hello caffeine withdrawals! 

[30 mg of caffeine]

the day after the race i was not only sore, but i was nauseated, dehydrated, and my head was pounding so horribly that it felt like it was going to explode. if you're going to use caffeine-spiked gels, maybe stick to just one during the race. no one needs 300 mg of caffeine in one day and your body will absolutely let you know that.

i'm going to take it easy this week (maybe some yoga here and there), but i'm excited to get back to running. next up on the agenda: an international marathon! who's with me?

marathon weekend

[oh how i wish this were my body]

hi everyone! sorry for leaving you hanging for a day there. i meant to put this post up yesterday, but, between working the morning in l.a. and then flying to new york, i didn't have time (excuses, excuses). anyway, i won't be posting until monday, 11/8 because i'm going to be too busy carbo-loading, hydrating, and biting my nails as i gear up for the new york marathon on sunday. wish me luck!

burn 60 with kyla

i went into my first burn 60 class expecting it to be a piece of cake. i was already running a ton and doing pilates plus twice a week - how hard could it be? well, i'll be the first to admit that i was wrong. apparently running at a comfortable pace outside on flat ground is just a tiny bit different than running 9 miles per hour up a 15.0 incline.  the class is one hour long and consists of cardio and strength training intervals. the cardio portion of the class is done completely on treadmills and consists of 8-12 minutes of hills and sprints (sometimes the two combined). there were definitely times when we were running so fast that i felt like i was going to end up like the guy in the video below (have you seen this?), but luckily the sprints were short enough that i was able to keep get my legs under control before tumbling to the floor in embarrassment.



the strength training was just ok. i was tired from all of the running so i didn't mind the fact that it was relatively easy, but i wouldn't go to burn 60 if you're looking for a really good strength training class. that being said, i was definitely sore the next day, but i think it had more to do with the sprinting up hills than anything else. i enjoyed burn 60 and i would definitely consider working it into my regular routine. i think it could help build up cardiovascular endurance quite quickly and it is a great class for someone who wants to get in and out in an hour and get a well-rounded workout.

the only burn 60 location is in brentwood.

Parking is free with validation!

real food daily

real food daily is quite honestly one of my favorite restaurants in los angeles. not only is the food completely vegan, but their menu includes things like nachos (not-chos), a spicy blt wrap with tempeh bacon, and dark fudge brownies with chocolate chips. this is the kind of vegan restaurant where you can take your "normal" friends and they'll leave raving about the food.

[the club]

sometimes i go to rfd if i'm craving something that i used to eat before i gave up meat and dairy...like a pizza or a club sandwich. the nice thing, though, is that they also offer super healthy options that are more classically vegan like the real food meal that is based on the principles of macrobiotics and comes with brown rice, beans, greens, land and sea vegetables, pressed salad and dressing (i prefer the house). there really is something for everyone.

[how in the world is this vegan?]

and of course i cannot end without addressing dessert. the dessert at rfd is to die for. trust me - butter and eggs are not all they're cracked up to be (no pun intended). i'll take this vegan chocolate cake anyday (or the carrot cake, or the coconut cream tart, or the chocolate cream cake, or the strawberry sourcream 'tofu chz' cake.)


there are two real food daily locations: santa monica and west hollywood.

oh, and don't worry if you can't make it to either of those locations because they deliver!