US VegWeek kicks off April 21

 Entertainment
Apr 102014
 

By Elena Johnson

US vegeThere are 52 weeks in a year – why not make at least one of them meat-free?

US VegWeek kicks off on April 21! I hope you’ll join me in taking the 7-day VegPledge – for the planet, our health, and animals. When you sign up at USVegWeek.com, you’ll receive a free starter pack loaded with coupons, recipes, and information on the many benefits of veg eating. You can also sign up to receive daily emails during the week – including tips, articles, more recipes, and more coupons!

If that’s not enough, this weeklong celebration also features restaurant specials and local events so you can meet other people taking the pledge and try out new vegetarian food together. Check out the map on USVegWeek.com to see what’s happening in your area!

Need even more reasons to take the pledge – how about prizes? When you pledge to choose vegetarian foods during US VegWeek, you’ll be automatically entered into a drawing for fabulous prizes from our sponsors! Want more chances to win? Become a recruiter – the top 10 recruiters will also win prizes for encouraging their friends and family to join in the US VegWeek fun.

From April 21 – 27 thousands of people, including celebrities and public officials, will be taking the US VegWeek pledge. Will you join us? I look forward to hearing your experiences during US VegWeek and beyond – Tweet your updates, photos, and food adventures to @ElenaEJohnson.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to farmed animals and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email ejohnson@cok.net. Follow Elena on Twitter: @ElenaEJohnson.

Meat-Free Favorites : Multigrain Pancakes

 Entertainment
Mar 052014
 
Meat-Free Favorites : Multigrain Pancakes

By Elena Johnson These pancakes are higher in fiber and protein than a typical pancake made with white flour or a mix. The addition of multigrain cereal also gives them a thicker, chewy texture, perfect for soaking up maple syrup. As always, this recipe is 100% cholesterol-free because it is totally plant-based. If you enjoy my recipes, then you might also enjoy US VegWeek! Kicking off on Meatless Monday, you can join thousands of people by pledging to choose vegetarian foods for at least seven days from April 21 – 27. Visit USVegWeek.com for details. There are 52 weeks in a year — why not make at least one of them meat-free? Multigrain Pancakes Multigrain Pancakes Makes 6 – 8 pancakes ½ cup all-purpose flour ½ cup whole wheat flour ¾ cup multigrain cereal (including oats, rye, barley, wheat) ¼ cup wheat germ 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 2 cups soy milk 1 Tbsp. agave 2 Tbsp. canola oil Mix dry ingredients in a mixing bowl. Add wet ingredients and whisk until combined. Heat a nonstick frying pan or griddle over medium-low heat. Spray with oil or cooking spray and spoon approximately ½ cup of batter into pan. Cook until batter is set and bubbles appear around edges. Gently flip pancake and cook on second side a few minutes more until brown. Remove pancake to a plate and keep warm. Continue making pancakes until all batter is used. Serve with maple syrup or other Read More …

Meat-Free Favorites : Sweet Cinnamon Biscuits

 Entertainment
Dec 132013
 
Meat-Free Favorites : Sweet Cinnamon Biscuits

By Elena Johnson These dairy-free sweet biscuits pair well with coffee or tea and make the whole house smell wonderful as they bake! Sweet Cinnamon Biscuits 12 biscuits ¾ cup soy milk ½ tsp. apple cider vinegar 2 cups pancake/baking mix ¼ cup brown sugar 2 ½ tsp. cinnamon, divided 2 Tbsp. margarine 2 tsp. granulated sugar Mix soy milk and vinegar together, set aside. Spray muffin pan with oil or cooking spray. Combine baking mix, brown sugar, and 2 teaspoons cinnamon in a large bowl, breaking up any large chunks of brown sugar. Add soy milk mixture and stir gently, but thoroughly. Drop biscuit batter into prepared muffin pan – do not press batter down into pan. Bake at 450°F for 8 – 10 minutes until tops are brown and a knife inserted into biscuits comes out clean. Meanwhile, melt margarine and set aside. Mix together granulated sugar and remaining cinnamon in a small bowl and set aside. When biscuits are done baking, remove from the oven and brush tops with melted margarine. Then liberally sprinkle each biscuit with cinnamon sugar. Serve warm. About the Author Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating Read More …

Meat-Free Favorites : Spaghetti Squash with Creamy Pumpkin Sauce

 Entertainment
Sep 272013
 
Meat-Free Favorites : Spaghetti Squash with Creamy Pumpkin Sauce

By Elena Johnson As the temperature starts to drop in Washington DC, harvest flavors are taking center stage. In this simple recipe I pair roasted spaghetti squash with a creamy pumpkin sauce. The sauce can also be used with pasta, but I like this recipe because having the squash serve as “noodles” increases the amount of veggies in the dish. Spaghetti Squash with Creamy Pumpkin Sauce Spaghetti Squash with Creamy Pumpkin Sauce Serves 2 – 4 1 spaghetti squash, halved and seeded Canola oil or cooking spray 2 tsp. salt, divided 2 tsp. black pepper, divided 12 oz. silken tofu 15 oz. can pumpkin puree 1 ½ cups vegetable broth ¼ cup nutritional yeast 2 tsp. Italian seasoning 2 tsp. garlic powder 1 tsp. cayenne pepper ¼ tsp. red pepper flakes, optional Place squash halves on a baking sheet and spray with oil. Sprinkle with 1 tsp. of salt and 1 tsp. of black pepper. Bake at 375°F for 30 – 45 minutes until the squash can be easily separated from the skin. Remove from oven and cool. Meanwhile, in a blender or food processor, puree the remaining ingredients, including the remaining salt and pepper, until smooth. Heat mixture in a large saucepan over medium-low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning as needed. When squash is cool enough to handle, use a fork to shred the flesh and scoop it out into a large bowl. The squash should have the consistency of fine noodles. Gradually add Read More …