Jessica Wapner speaking at Fox Chase Cancer Center | © Fox Chase Cancer Center

Last Tuesday, May 14, to celebrate the launch of her new book The Philadelphia Chromosome, Jessica Wapner spoke at Fox Chase Cancer Center in Philadelphia, the location of the discovery of the Philadelphia chromosome, and the setting of the opening chapter of her book (which you can read here on Scientific American).

The talk was part of the Center’s Cancer Conversation series, and drew a wide crowd, from relatives of David Hungerford and Peter Nowell—the discoverers of the Philadelphia chromosome—to a group of high school girls who received extra credit from their teacher for attending the event. Jessica read from the opening of the book, introducing the audience to chronic myeloid leukemia (CML) patient Gary Eichner, before discussing the fascinating series of discoveries detailed in the book.

The microscope used to discover the Philadelphia chromosome | © Fox Chase Cancer Center

Jessica Wapner is currently touring the country talking about the book (you can see full list of dates here) and will speak at Harvard Bookstore tonight. After Boston, she will be visiting Free Library in Philadelphia, Powell’s in Portland (where Jessica will appear with Dr. Druker, a key figure in the book), and Town Hall Seattle (where Jessica will interview Hans Loland, a CML patient featured in the book). To preview Jessica’s talk, a full video of the event at Fox Chase Cancer Center can be found below.

March marks the start of a new monthly feature on our blog: The Lab Report! In our new podcast we talk with one of our authors about their new book. Up first is Veganissimo A to Z coauthor Reuben Proctor, whom The Experiment’s Spring 2013 intern Joel Arnold spoke to via Skype. Use the widget above to listen in as they discuss the book, and the different challenges and rewards Reuben has encountered living a vegan lifestyle.

Calling all caninophiles!

Tomorrow is National Puppy Day, an unofficial (but adorable) holiday dedicated to those furry little balls of awesomeness. As if we needed an actual day to celebrate them, right? Since its inception in 2006, dog-lovers across the nation have been relishing in the opportunity to shower their puppies with love. After all, studies have shown that dog owners are not only less likely to suffer from depression, but actually lead happier and longer lives than those without a playful pooch to call their own. Longer lifespans AND a constant Friday night companion? Sign us up! But, alas, blatant adulation is only part of the order of the day. Animal activist Colleen Paige founded the holiday as a day to raise awareness for the plight of orphaned puppies across the globe. Her non-profit organization the Animal Miracle Foundation hosts holiday festivals and trade shows throughout the year, bringing along local shelter pets with the hope of finding them a forever home. Interested? Check out a list of events here.

And if adopting a puppy is not on your agenda for the day, there are plenty of other ways to celebrate. How about volunteering at a local animal shelter? Or just bringing your pet on a trip to the local park? You can use Paul McGreevy’s A Modern Dog’s Life to get to know your dog a little bit better:

For those who didn’t know, today, March 14—3.14—is Pi Day. And believe it or not, some people take Pi Day very seriously. (It is also, coincidentally, Albert Einstein’s birthday.) If you live in San Francisco, you might already be well acquainted with 3.14: For the past 25 years, the Exploratorium has hosted Pi Day celebrations, which include a 500-person parade to the city’s Pi Shrine (yes, a shrine that features the first 108 digits of pi). The festivities kick off at 1:59pm (so that’s 3.14 1:59—the first five digits of pi), and each person gets a yardstick with a single digit of pi, lined up in order, singing happy birthday to Einstein. Princeton, NJ, hosts pie-eating contests and an Einstein look-a-like contest, which this year was dominated by 18-month-old Luisa Bonner (she nailed it). Pizza places across the country are offering pies for $3.14, and some people host memorization competitions (try beating Daniel Tammet’s European record: In 2004, Tammet recited 22,514 digits of pi from memory). Others prefer to go small and just throw High Pis (instead of High Fives).

If you don’t really see the point in celebrating Pi Day, not for Einstein’s birthday or for the mathematical constant, then how about this: It’s a great excuse to eat pie. You don’t have to go all out the way these Caltech students did, but why not try Taymer Mason’s sweet and savory Classic Barbadian Sweet Potato Pie for dinner tonight? And while you’re at it, check out these nine amazing pie charts. Happy Pi Day!

Classic Barbadian Sweet Potato Pie—from Caribbean Vegan by Taymer Mason

This sweet potato dish is traditionally served on Sundays or on special occasions. The topping is stunning: pineapple slices and cherries—you have to love that. Feel free to double or triple the recipe, but I prefer this pie in small quantities, served with a bit of Onion Gravy. Ordinarily, this pie is baked in a baking pan and then cut into squares for serving, but my version calls for making individual pies.

Serves 2

Complete avoidance of animal products can sometimes feel well-nigh impossible for even the most conscientious consumer. For those on the vegan-vegetarian-discerning omnivore spectrum, there may still be products in your everyday life you’re unaware contain or whose production involved animal ingredients.

Since anyone can benefit from being more informed about what they’re consuming, in Veganissimo A to Z, Reuben Proctor and Lars Thomsen offer a comprehensive reference guide to identifying and avoiding ingredients of animal origin, including some things not commonly thought of as not vegan.

Here are five of those harder-to-pin-down products:

String Instruments

A violin bow. Photo by Peter Shanks

Catgut, gut strings from sheep, has been used in surgical sutures and as strings for musical instruments and tennis rackets. There are now synthetic alternatives widely available.

String instruments like the violin and cello still use horsehair in their bows, but there is such a thing as a vegan violin bow.

Foods Containing Natural Red Dyes

A cluster of cochineal insects on a prickly pear cactus. Photo by Frank Vincentz

Starbucks came under fire in 2012 for using carmine, a red dye from crushed female cochineal scale insects, in products like the Strawberries & Cream Frappuccino and the Red Velvet Whoopie Pie. Starbucks has discontinued the practice, but cochineal extract continues to be used as food coloring and as a fabric and cosmetics dye.

Carmine is labeled as Natural Red 4 and E120.

Movies

Photo by eflon

Any vegan worth their vegan salt substitute already has gelatin’s number. The gel-forming protein derived from animal skin and bone, especially cattle and pigs, is used as a binding agent and thickener in candies and cakes as well as meat products, but did you know gelatin can be found in the emulsion layer of photographs, films, and x-rays? Unless you’re seeing a movie in digital projection, your next trip to the theater may not be vegan.

Blood Clot Medication

A blood clot. Photo by Lymantria

Batroxobin, an enzyme from snake venom, is commonly used in blood work and for treating blood clot disorders.

Heparin, usually obtained from the intestinal mucous membrane of pigs, is a polysaccharide compound used routinely as a medicinal active agent for preventing and treating blood clots following severe injuries, after surgery or in the case of bedridden patients, either as subcutaneous injections or continual infusions.

Beer and Wine

Photo by xlibber

Isinglass, fish glue derived from the air bladders of sturgeons and now other fishes, is used as a fining agent for wine, beer, and other beverages. Here’s a guide to what’s safe (and not) to drink.

It’s that loving time of year again, but more often than not Valentine’s Day conjures feelings that are anything but. Along with the added pressure that the day can’t be just another Thursday, Time.com reported today that Valentine’s Day comes at a time when we are already emotionally and financially stressed (hello Christmas spending). According to the latest Zagat survey, 53% of couples are planning on having Valentine’s dinner at a restaurant, and they also expect the average bill to be $142.11. You would think that at least the restaurants would be happy for the extra business, especially with January being a slow month for restaurants, but it turns out the extra Valentine’s Day diners cause extra stress and turn the kitchen into a real pressure cooker. So what’s a romantic to do?

We at The Experiment are firm believers that the fastest way to someone’s heart is through their stomach, so instead of spending too much money, and possibly stressing out all those restaurants, might we suggest wooing your special someone with a sweet homemade dessert instead? This year, skip the flowers and whip up Claire Ptak’s Rose-Pistachio Whoopie Pies—they’re the perfect elegant yet indulgent treat to serve a Valentine.

Rose-Pistachio Whoopie Pies—from The Whoopie Pie Book by Claire Ptak

The exotic flavors of delicate rosewater, tender pistachios, and sweet cherry liqueur might seem strange in a whoopie pie, but the evocation of the taste and texture of soft nougat is lovely here.

Makes about 9 large or 24 mini whoopie pies

2 cups plus 2 tablespoons (300 g) all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, softened
1 cup (200 g) sugar
1 large egg
½ teaspoon rosewater
¾ cup buttermilk
¾ cup pistachios, finely chopped or ground, plus extra for sprinkling
1 cup ground almonds
Crushed candied rose petals, for garnishing

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, sift together the flour and baking soda. Stir in the salt and set aside. In a separate bowl, cream together the butter and sugar until light and fluffy, using an electric hand mixer or a standing mixer fitted with the flat beater. Add the egg and mix well. Measure the rosewater and buttermilk into a liquid measuring cup and then add half of this to the butter mixture. Slowly add the dry ingredients, mixing until just incorporated. Add the remaining buttermilk mixture until well combined and then fold in the ground nuts. Chill for 30 minutes.
3. Drop 18 large or 48 small scoops of batter, about 2 inches apart, onto the prepared baking sheets. Bake in the middle of the oven for 10-12 minutes for large whoopies or 8-10 minutes for mini whoopies, until the cakes are left with a slight impression when touched with a finger.
4. Remove from the oven to a wire rack and cool completely.

To assemble:
Pipe or spread a generous scoop of Kirsch Swiss Buttercream (see below) on the flat surface of a cooled whoopie. Top with another whoopie and drizzle with Rosewater Icing (see below). Sprinkle with the remaining chopped pistachios and some crushed candied rose petals.

Kirsch Swiss Buttercream
Makes enough to fill about 9 large or 24 mini whoopie pies

2 sticks (1 cup) unsalted butter, softened
3 large egg whites
½ cup (100 g) sugar
1 tablespoon golden syrup
1 tablespoon Kirsch cherry liqueur

1. In a bowl, beat the butter until fluffy, using an electric hand mixer or a standing mixer fitted with the flat beater, and set aside. In the bowl of a standing mixer, combine the three large egg whites with the sugar and golden syrup. Place over a saucepan of barely simmering water and whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque (10-15 minutes).
2. Transfer the bowl of egg whites to the standing mixer, add the Kirsch, and whisk until fluffy and cooled (about 10 minutes). Once cool, start adding the creamed butter in batches, whisking well after each addition. The mixture will curdle but then come back together again. Switch to the flat beater and beat for 3 minutes more.
3. Will keep in a sealed container in the fridge for up to 5 days. Bring to room temperature and beat with a flat beater before using.

Rosewater Icing
Makes enough to cover about 9 large or 24 mini whoopie pies

1¾ cups (200 g) confectioners’ sugar
2 teaspoons rosewater

Sift the confectioners’ sugar into a small bowl and then whisk in the rosewater until smooth. If you prefer a thicker consistency spread on top of the whoopie pie, add slightly more confectioners’ sugar to adjust.

Claire Ptak’s The Whoopie Pie Book: 60 Irresistible Recipes for Cake Sandwiches Classic and New is currently available for $2.99 from any e-retailer for Workman’s Blue Place Special.

Football! | © Elvert Barnes

As Sunday’s Super Bowl approaches, so does the Super Bowl party, that ubiquitous annual gathering welcoming everyone on the football enthusiasm spectrum from the oblivious and disinterested (it’s ok, Beyonce is performing!) to diehard fans of the two teams in play, this year the Ravens and 49ers (we were rooting for the Texans and mostly vegan running back Arian Foster, but here’s hoping for next year).

The classic Super Bowl party, usually the domain of chicken wings, nachos, and burgers, can be fraught with complication for vegans and vegetarians, potentially leading to all sorts of off-the-gridiron smackdowns with the omnivores (which the veg*ns would surely win, by the way). To help us all coexist in harmony and watch multi-million-dollar ad spots together this Sunday, The Experiment offers up vegan twists on the classic gameday spread from authors Alicia C. Simpson and Colette Martin.

Baltimore

You can pay homage to a Ravens hometown favorite with a vegan take on the chicken box, about five chicken wings served with fries, with these two appetizing recipes:

Spicy Buffalo Bites | From Alicia C. Simpson’s Quick and Easy Vegan Comfort Food
Makes 4 Servings

Spicy Buffalo Bites are the vegan answer to buffalo wings. The key is to fry them until they are golden and crispy and toss them in the buffalo sauce just before serving, to preserve their crisp outer layers. You can eat them on their own or with a side of carrots, celery, and Blue Cheeze Dressing.

Canola or peanut oil
½ cup unbleached all-purpose flour
½ cup whole wheat flour
1 teaspoon paprika
1 teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
1 cup plain soy milk
1 recipe Chik’n Seitan, cut into 1-inch bites or nuggets

Sauce:
½ cup hot sauce
1 tablespoon maple syrup
1 tablespoon vegan Worcestershire sauce

1. Heat the oil in a large frying pan or deep fryer to 375ºF.
2. In a shallow dish, combine the all-purpose flour, whole wheat flour, paprika, cayenne, and black pepper.
3. Pour the soy milk into a separate shallow dish.
4. Dredge the seitan in the flour mixture, then soy milk, and then back in the flour. Fry until a deep brown on both sides. Remove from the oil and place on a plate covered with paper towels to catch any extra oil while the bites cool.

To make the sauce:
Mix together hot sauce, maple syrup, and Worcestershire sauce

French Fries | From Alicia C. Simpson’s Quick and Easy Vegan Celebrations

2 large yukon Gold potatoes, scrubbed and cut into thin strips
½ teaspoon fine sea salt
¼ teaspoon paprika
1 tablespoon canola oil

1. Preheat the oven to 400°F. Cover a baking sheet with nonstick foil and lightly oil it.
2. Put all the ingredients in a large bowl and toss to coat the potatoes. Transfer to the prepared baking sheet and bake for 20 to 25 minutes or until crispy.

San Francisco

The ice cream sandwich It’s-It, a popular San Francisco treat since 1928, can be replicated with these two tasty recipes for oatmeal raisin cookies and vanilla bean ice cream:

Oatmeal Raisin Cookies | From Colette Martin’s Learning to Bake Allergen-Free
Makes approximately 24 cookies

¾ cup gluten-free flour blend
1½ cups gluten-free quick-cooking oats
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon cinnamon
8 tablespoons (1 stick) Earth Balance Natural Shortening, softened
½ cup raw sugar
½ cup flaxseed gel (equal to 2 eggs)
2 tablespoons water

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. Combine the flour, oats, salt, baking powder, and cinnamon in a medium bowl. Set it aside.
3. Cream together the shortening and raw sugar in a large bowl, with a mixer on medium speed for about 5 minutes, until a textured paste forms. Scrape down the sides of the mixing bowl as needed.
4. Add the flaxseed gel and water. Blend with a mixer on medium-low speed, about 1 minute.
5. Gradually add the flour mixture and blend on medium speed, about 2 minutes. The batter will be thick.
6. Use a large spoon and damp hands to form cookies. Place them on the prepared baking sheet, leaving space in between.
7. Bake at 350°F for 12 to 15 minutes, until the tops are lightly browned.

Vanilla Bean Ice Cream | From Alicia C. Simpson’s Quick and Easy Vegan Celebrations
Makes 1 Quart

Vanilla extract is a great all-purpose baking and cooking ingredient, but when it comes to ice cream nothing beats the taste of using the seeds of a vanilla bean.

1 vanilla bean, split lengthwise
1½ cups plain soy milk
½ cup plus 2 tablespoons sugar
1½ cups plain soy yogurt

1. Scrape the seeds out of the vanilla bean with a spoon.
2. Whisk the milk with the sugar until the sugar is completely dissolved. Whisk in the soy yogurt, then whisk in the vanilla seeds, leaving no lumps.
3. Pour the mixture into an electric ice cream maker and freeze according to the manufacturer’s directions. This usually takes 25 to 30 minutes to freeze.

To assemble the It’s It
Once the cookies are completely cooled, sandwich a scoop of ice cream between two cookies, then place in the freezer. Wait until they’re firm, and enjoy!

In 2007, Peru exported 1,347 tons of quinoa. By the end of 2011, the country had exported 6,956 tons of the grain, its destination most likely the United States. Quinoa’s meteoric rise in popularity can no doubt be attributed to its high nutritional value and lack of gluten. It’s no wonder, then, that the United Nations officially declared 2013 the International Year of Quinoa.

The high demand for quinoa has come under fire recently, though, thanks to a Guardian article that accused vegans of single-handedly depleting Bolivia of its staple grain, sending millions into famine and poverty. The piece puts forth that the high demand has seen prices skyrocket, and Bolivian farmers can’t even afford the crop that they work so hard to cultivate. Since the article’s publication, though, Ivo Vegter, author of Extreme Environment, has pointed out that the claims are highly exaggerated—vegans are hardly destroying a country’s economy. Bolivia’s economy is actually doing rather well, with farmers able to afford other foods, like rice and pasta, and voluntarily opting out of eating quinoa. Vegter quotes journalists and filmmakers Stefan Jeremiah and Michael Wilcox, who are developing a documentary on quinoa and responded to an NPR article published last November making the same claims as the Guardian piece. Jeremiah and Wilcox were in Bolivia when they wrote:

“The overwhelming evidence suggests that as demand for quinoa increases, Bolivians growing quinoa is providing a viable way of working themselves out of poverty. Perpetuating these myths and half truths only serves to damage a growing economy and undermine hard working farmers’ efforts to lift themselves out of poverty in an honest and sincere endeavour.”

The rest of Jeremiah and Wilcox’s (quite scathing) open letter to NPR is available here.

The hope behind the UN campaign, which was proposed by the Bolivian government, is that because quinoa can withstand wide ranges of humidity and temperature, and poor soil quality, awareness will encourage and expand quinoa production into other countries, increasing global food and nutritional security. Expansion should also lead to high prices dropping—good news for those just discovering the “golden grain of the Incas,” and even better news for those who already consider it a staple food. So, Happy Year of Quinoa, everybody!

Spanish conquistadors at one time considered quinoa a junk crop, but they probably never had Lukas Volger’s Quinoa and Celery Root Gratin.

Quinoa and Celery Root Gratin—from Lukas Volger’s Vegetarian Entrées That Won’t Leave You Hungry

© Christina Heaston, 2011

Serves 3 or 4
Preparation and cooking time: 1 hour and 15 minutes

1 cup (170 g) quinoa
2 cups (475 ml) water
2 tablespoons cold butter
2 leeks, white and pale green parts, halved lengthwise, sliced into thin half-moons, and cleaned
¼ cup (30 g) toasted bread crumbs, preferably homemade (page 17)
1 teaspoon olive oil or melted butter
Salt
1 large celery root (about 1 pound, 450 g)
8 tablespoons (240 ml) heavy cream or half-and-half
Freshly ground black pepper

1. Preheat the oven to 375°F (190°C). Butter a 1½-quart gratin or soufflé dish.
2. Thoroughly rinse the quinoa in a fine-mesh sieve. Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes, until the water is absorbed and the tail-like germ of the quinoa is exposed. Drain off any excess water.
3. Meanwhile, melt 1½ tablespoons of the butter in a sauté pan over low heat. Add the leeks and sauté until tender, about 10 minutes.
4. Put the bread crumbs, oil, and a pinch of salt in a small bowl and mix gently until well combined.
5. To prepare the celery root, trim the ends so as to make flat surfaces. With a flat end on the cutting board, peel the celery root with a sharp, sturdy knife, cutting off the skin in strips from top to bottom. Trim off or carve out any hairy spots with a paring knife. Quarter the celery root lengthwise, then lay the quarters on the cutting board flat side down and cut crosswise into thin, 1/8-inch (3 mm) slices. (If you do this ahead of time, keep the prepared celery root in a bowl of cold water to prevent discoloration.)
6. To assemble the gratin, layer one-fourth of the quinoa over the bottom of the prepared gratin dish. Drizzle 2 tablespoons of the cream over the quinoa, then sprinkle with salt and pepper. Arrange one-third of the celery root over the quinoa, followed by one-third of the leeks. Repeat these layers two more times. Top with the remaining quinoa, drizzle with the remaining 2 tablespoons cream, then scatter the bread-crumb mixture evenly over the top. Cut the remaining 1 tablespoon of cold butter into small pieces and dot them over the surface.
7. Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for 5 to 15 more minutes, until a thin knife inserted into the center meets no resistance from the celery root. Serve hot.

Variation
Substitute béchamel sauce (see page 126) made from 2 tablespoons butter, 2 tablespoons flour, and 2 cups (475 ml) milk for the cream, using ½ cup (120 ml) atop each layer of quinoa, and scatter 1/3 cup (85 g) of grated Gruyère cheese over each layer of celery root.

Leftovers
This dish is best eaten freshly cooked, but wrapped tightly or stored in an airtight container, it will keep for 1 day in the refrigerator.

The Experiment’s publisher Matthew Lore with Swarthmore extern Annie Tvetenstrand

I’ve learned so much even just in my short time here, not only about the process of selecting and preparing books for publication, but also on the subject matter of the books themselves. After reviewing Dinner for Dogs, I now know how to prepare a nutritious meal for my dog, Watson. Likewise, due to the multitude of vegan cookbooks, I’m well prepared should I ever decide to forgo animal products. And last night at dinner, I enlightened my family with a brief history of the first successful attempt to treat cancer at the genetic level, thanks to The Philadelphia Chromosome.

This is my last day of work, and I’m sorry to leave—everyone’s been so welcoming and willing to answer all of my questions. Even after I’ve gone, I’ll be sure to keep an eye out for The Experiment’s books. Thanks to everyone!

Vegan Thanksgiving Menu

• Kale and Vegetable Soup (Simply Satisfying)
• “Not-Meat” Loaf with Mushroom Gravy (Quick and Easy Vegan Slow Cooking)
• Roasted Garlic Smashed Potatoes (Quick and Easy Vegan Celebrations)
• Raw Sweet Potato Pie (Quick and Easy Vegan Celebrations)

With Thanksgiving fast approaching I’m feeling particularly lucky to work in an office with a wall full of mouthwatering vegan cookbooks. For those less fortunate, here’s a menu that is sure to delight omnivorous relatives, foodie friends, veteran vegans, and—most importantly—you.

Thanksgiving can be a difficult holiday for us vegans, whether tempted by dishes dripping with the rich gravy of nostalgia, gastronomically discomfited by surviving on nothing but cranberry relish, or mildly annoyed by a daylong onslaught of well-intentioned dietary questions. However, thanks to The Experiment’s wonderful vegan authors, with a little effort even a novice vegan chef can turn Thursday’s dinner into a celebration of new takes on classic flavors instead of a pale imitation of remembered pleasures.

Jeanne Lemlin’s Kale and Vegetable Soup is a perfect way to prepare your pallet for the feast to come. The tomato base, paprika, and cayenne pepper keep the flavor bright and clear, while the kale is in keeping with the season.

I, like most vegans I know, have eaten commercial faux-turkey more than a few times. Though it’s an easy fix, it never quite does it for me. The brands I’ve tried have tended to be salty, tough, bordering on dryness, and undeniably artificial. To remedy this, I’m moving to a wholly different main course this year: Carla Kelly’s “Not-Meat” Loaf and Mushroom Gravy from Quick and Easy Vegan Slow Cooking. The flavor will be rich and complex, not just salty, and the texture will pair perfectly with Alicia Simpson’s Roasted Garlic Smashed Potatoes from Quick and Easy Vegan Celebrations. (Incidentally, the roasted garlic in this toothsome dish is the perfect sophisticated response to those who insist that nothing compares to butter, cream, and salt.) Best of all, the “Not-Meat” Loaf takes a mere thirty minutes in the morning before you can set it, forget it, and focus on friends and family.

Finally, Alicia’s unique Raw Sweet Potato Pie (also from Quick and Easy Vegan Celebrations) will cap off the feast in style, without the extra helpings of guilt.

Kale and Vegetable Soup—from Jeanne Lemlin’s Simply Satisfying

This meatless version of the traditional Portuguese soup Caldo Verde is both distinctive and substantial. Kale gives the soup a wonderful flavor and texture, and along with the kidney beans provides a good source of iron.

Serves 6 as a main course

½ cup olive oil
3 large onions, diced
4 cloves garlic, minced
2 bay leaves
10 cups Vegetable Stock
16-ounce can diced tomatoes with their juice
16-ounce can kidney beans, drained and rinsed
1½ teaspoons paprika
⅛ teaspoon cayenne pepper
1½ teaspoons salt
Liberal seasoning of freshly ground pepper
1 pound fresh kale (total weight with stems), cleaned and stemmed
3 medium potatoes, unpeeled and diced
2 tablespoons vegan butter substitute

1. In a large stockpot heat the olive oil over medium heat. Add the onions, garlic, and bay leaves, and cook for 10 minutes, stirring often.
2. Add the vegetable stock, tomatoes, kidney beans, paprika, cayenne pepper, salt, and pepper and bring to a boil.
3. If there are any coarse ribs on the kale leaves, then rip the leaves off and discard the ribs. Roughly chop the kale. You should have 8 to 10 cups.
4. Add the kale and potatoes to the soup and cook 30 minutes, or until the beans and potatoes are tender. If the soup is too thick add additional stock.
5. Remove the bay leaves and discard. To give the soup a wonderful creamy consistency remove about 2 cups of it and purée it in the blender. Return it to the pot.
6. Before serving add the butter substitute and stir to melt.

“Not-Meat” Loaf—from Carla Kelly’s Quick and Easy Vegan Slow Cooking

Still moist, as a good meatloaf should be, yet hearty and satisfying, this traditionally flavored loaf is made extra “meaty” by the inclusion of grated seitan. It is great served with Mushroom Gravy (below). Even real meat-and-potatoes people will go back for seconds of this loaf. Try one of the flavor variations for a less “oldschool” meatloaf taste. It is truly delicious served hot, or cold at a picnic. The slices reheat well, and it is freezer friendly. The longer it stands the easier it is to slice.
 
Serves 6 to 8
Preparation Time: 30 minutes

1/2 medium onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1 shallot, finely chopped
1 medium carrot, peeled and grated
1 tablespoon seeded Dijon mustard
2 tablespoons soy sauce
1 teaspoon liquid smoke
1 teaspoon Marmite
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 cup cooked millet, packed (see Note)
1 pound seitan, preferably dark, store-bought or homemade, grated, or commercial soy crumbles (about 4 cups)
¾ cup vegetable stock, store-bought or homemade
¾ cup Simple Tomato Sauce, or canned
Salt and black pepper
½ cup vital wheat gluten
Note: If you are cooking millet specifically for this dish, start with ¹⁄³ cup dry; it will triple in volume when cooked.

1. Line the slow cooker insert with 2 sheets of foil placed in opposite directions, leaving enough foil at both ends to serve as handles. Spray with nonstick spray.
2. Combine the onion through the tomato sauce in a large bowl. Taste and season with the salt and pepper as required.
3. Stir in the wheat gluten. The mixture will look damp but will not feel wet and will hold together when pressed.
4. Transfer to the slow cooker and press in the mixture evenly, smoothing the top.
5. Cover, set heat to LOW, and cook for 8 hours, or until firm and browned.
6. Uncover, cool for 10 minutes, remove using the foil handles, and let stand 10 minutes prior to serving.

Mushroom Gravy—from Carla Kelly’s Quick and Easy Vegan Slow Cooking

This is a lovely, thick, creamy, and mushroom-y gravy. Although I call for cremini mushrooms, I’ve made this using an equal amount of button mushrooms, portobello caps (about half of a large cap), and reconstituted dried porcini mushrooms, so use what you have available. Hold the gravy on low heat until ready to serve or make in advance, refrigerate, and reheat if required. Blend it smooth or serve as is. If it thickens too much, add a little extra liquid 1 tablespoon at a time until the desired consistency is reached.

Makes about 1½ cups
Preparation Time: 30 minutes
 
3 tablespoons vegan margarine
2 garlic cloves, grated
½ medium onion, grated
3 cremini mushrooms, grated
½ teaspoon dried thyme
¼ teaspoon black pepper
3 tablespoons chickpea flour, sifted if lumpy
½ cup mushroom or dark vegetable stock, storebought or homemade
½ cup plain soymilk
1 tablespoon soy sauce
1 tablespoon nutritional yeast
Salt and black pepper

1. Melt the margarine in a medium pot over medium heat.
2. Saute the garlic through the pepper until very soft, about 5 minutes.
3. Add the chickpea flour to make a roux and cook lightly so just blended.
4. Alternate adding the mushroom stock and soymilk ¼ cup at a time. Add the soy sauce after the first addition of each. After each addition stir well and allow the gravy to thicken slightly before adding the next quantity. After all the liquid is added, cook at a gentle simmer for 5 minutes.
5. Add the nutritional yeast just prior to serving; do not boil.
6. Taste and season with the salt and pepper if desired.

Roasted Garlic Smashed Potatoes—From Alicia C. Simpson’s Quick and Easy Vegan Celebrations

There are two types of people in the world: those who hate garlic and those who put it in every dish they possibly can. Just in case you haven’t noticed yet, I’m on the side of those who put it in every dish possible. Roasted garlic has a milder, sweeter flavor than raw garlic. For you true garlic lovers, two heads of roasted garlic might not be enough. Feel free to roast up a couple extra heads of garlic to add as you like.

2 heads garlic
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 pounds russet potatoes (about 4 medium potatoes), scrubbed and cut into uniform chunks
Fine sea salt
¾ cup unsweetened soy or rice milk
Freshly ground black pepper to taste

1. Preheat the oven to 400°F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut ¼ to ½ inch off the top of the bulb, exposing the top of the individual cloves of garlic.
3. Place the garlic heads in a baking pan and drizzle the 2 teaspoons olive oil over them, using your fingers to make sure each is well coated. Cover with aluminum foil. Bake for 30 to 35 minutes or until the cloves feel soft when pressed.
4. While the garlic is baking, put the potatoes in a medium saucepan with a pinch of salt and enough water to cover them by 1 inch. Bring to a boil over medium-high heat, cover, and boil until fork-tender, about 15 minutes.
5. When the garlic is cool enough to touch without burning yourself, use a paring knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
6. Drain the potatoes and transfer to a large bowl. Add the milk, the 1 tablespoon olive oil, and the roasted garlic cloves. Mash with a potato masher until you have your desired consistency. Season with salt and freshly ground pepper. Serve warm.

Raw Sweet Potato Pie—From Alicia C. Simpson’s Quick and Easy Vegan Celebrations

Thanksgivings in my home aren’t complete without the sweet potato pie. Traditionally I make a cooked sweet potato pie that takes only seconds to prepare but almost 1 hour to bake. Raw Sweet Potato Pie only takes minutes to make and is actually good foryou. So this year when you get ready to cut that second slice of pie, don’t feel guilty—you’re actually eating a healthy, wholesome dish.

2 cups raw almonds
¼ teaspoon fine sea salt
1 cup Medjool dates (about 10 dates), pitted
4 cups raw garnet sweet potatoes or yams, peeled and cut into ½-inch cubes
½ avocado
¼ cup agave nectar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
 
Grind the almonds and salt in a food processor until you have a coarse meal. Sprinkle ¼ cup of almond meal on the bottom of a pie plate. Add the dates to the remaining almond meal in the food processor and pulse until well mixed and the dates are broken down. Press this mixture into the bottom and sides of the pie plate.

Put the sweet potato, avocado, agave nectar, cinnamon, and nutmeg in a high-speed blender or food processor and process until smooth. Spoon out into the crust. Allow to set in the refrigerator for at least 2 hours.

Cook’s Tip
The pie filling should be smooth and velvety, so if you don’t have a highspeed blender you’ll need a good-quality food processor to get the desired texture.
Depending on the size of your food processor, you might need to process the filling in two small batches instead of one big one.