Jodi and Amy

Jodi and Amy

Vegan, Vegetarian or Flexitarian?

Vegans are those who eat plant products only. No products derived from animals, meat, eggs, dairy, honey, fur or leather.

Becoming a Vegan is very challenging.

If its overwhelming becoming a VEGAN, here are some groovy choices to start with:

Vegetarians eat mostly plant products. A lacto-vegetarian include plant foods + dairy. A lacto-ovo vegetarian include dairy + eggs. A Vegetarian who will eat fish is called pescevegetarian or piscetarian, but consume no red meat, chicken or pork.

Flexitarians are those who eat a mostly vegetarian diet, but occasionally eat meat.

*Enjoy our 125+ Pink Vegan Recipes (low sodium)! All of our recipes can be altered to suit the needs of Vegans, Vegetarians and Flexitarian's alike!

*This blog is an attempt to provide healthier low sodium recipe choices. Scientific evidence overwhelming suggests that we need to use less sodium and add many fruits and vegetables to our diet.

*Calcium, eat broccoli, beans, leafy green vegetables, almonds, soy milk, tofu and calcium-fortified orange juice!

*Protein, beans, lentils, tofu, soy or almond milk, peanut or almond butter, peas, tempeh, whole grains, brown rice, oatmeal, quinoa, walnuts and almonds, seeds and seitan (wheat gluten).

*B12 (which is not found in plants), for a healthy nervous system. Make sure to include beans, nuts, whole grains and leafy green vegetables for iron.

*Omega-3 fatty acids, another essential nutrient. Found in fish, flax seeds, hemp seed and oils and algae.

*Choline, found in lettuce. Buy dark leafy green lettuce, like Romaine.

*ALWAYS CONSULT YOUR PHYSICIAN BEFORE MAKING A DIETARY CHANGE*

Sunday, June 6, 2010

"Veganized" Carrot Cake w/Cream Cheese Frosting

This cake is very moist, dense, sweet and quick to make! I made it for Amy's birthday before she left for New Zealand. It was a hit! I used a glass baking dish, but next time I might try my new Bundt pan, to make it more elegant!

- Vegan Mama Jodi

1 c "Earth Balance" sticks or spread, softened

2 cups of Vegan cane sugar (or you can use 1 c Vegan cane sugar and 1 c Vegan dark brown sugar)

1 T plus 1 1/2 t "Ener-G egg replacer

6 T water (1/3 c)

2 c unbleached flour

2 t ground cinnamon

2 t baking powder

2 t vanilla

1 c carrot, grated

1 c crushed pineapple, drained

1 c shredded coconut

1 c walnut or pecan pieces (optional)

Preheat oven to 325 degrees. Oil and flour a baking dish or bundt pan (or you can make cupcakes), set aside. In a small deep cup or bowl, combine the "Ener-G egg replacer and water. Mix until frothy. Set aside.

In a medium mixing bowl using an electric mixer (you can use a food processor), combine the "Earth Balance" buttery spread or sticks and sugar until well mixed and creamy. Add the 'Ener-G egg replacer/water mixture and vanilla, blend well.

In a separate bowl combine the flour, cinnamon, baking powder and add to wet ingredients. Stir until everything is mixed well. Add the grated carrot, crushed pineapple and stir. Fold in the nuts and coconut.

Pour batter into prepared bundt pan and bake for approx. 60-70 minutes or until toothpick comes out clean (if using a 9 x 13 pan or baking cupcakes 50-55 minutes). Let cool on a cooling rack for 10 minutes, then invert onto a serving plate.

Vegan Cream Cheese Frosting:

1 - 8 to 12 oz container of "Tofutti" non-hydrogenated Better Than Cream Cheese, softened

1/4 c "Earth balance" buttery spread or sticks, softened

1/2 to 1 c liquid or dry sweetener (liquid sweeteners, like agave nectar or maple syrup will make it more like a glaze, drizzled on. Using dry sweetener, like Vegan cane sugar, Vegan dark brown sugar or Vegan maple sugar spreads more like a regular frosting).

1 - 4 t soy, almond OR rice milk, if frosting is too thick to spread

1 t vanilla

Place all ingredients in a small bowl and mix until smooth and creamy. Spread or drizzle over cooled cake.
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