Tuesday, December 27, 2011

Tempeh Tuesday: Barbeque Tempeh Sandwiches


1 cup barbecue sauce, your choice
1 (8 ounce) package tempeh, crumbled
1 tablespoon vegetable oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 medium onion, chopped
4 kaiser rolls, split and toasted


1.Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2.Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3.Spoon the tempeh mixture onto kaiser rolls, and serve.

Source: allrecipes.com

Friday, December 23, 2011

Happy Holidays from Healthy Home Market!

Healthy Home Market will be closing at 6pm on Christmas Eve and closed on Christmas Day! We wish you all a safe, healthy, happy holiday!

Monday, December 19, 2011

Meatless Monday: Vegan Eggnog (Gluten-free too!)


3 cups almonds
4 cups water
1 tablespoon vanilla extract
2 tablespoons agave nectar
2 tablespoons yacon syrup
2 teaspoons nutmeg, ground
¼ teaspoon cinnamon, ground
Pinch cloves, ground


1.Soak almonds overnight
2.Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
3.Place soaked almonds and 4 cups of water in a food processor
4.Blend on highest speed for 90 seconds
5.Strain milk through a fine mesh paint bag, discarding solids
6.Place almond milk in a half gallon mason jar
7.Add vanilla, agave, yacon, nutmeg, cinnamon and cloves, then shake well
8.Refrigerate until cold and serve

Source: elanaspantry.com

Friday, December 16, 2011

DIY: Healthy Homemade Eggnog


6 beaten egg yolks (free range, organic is best)
2 1/4 cups whole milk (organic is best)
1/3 cup unrefined sugar (like Sucanat, Coconut/Palm sugar, etc.)
1 tsp vanilla
1 cup whipping cream (avoid ultra-pasteurized)
2 Tbsp unrefined sugar, or 1 Tbsp honey, or a few drops or 1/2 packet of Stevia (just enough to add a touch of sweetness)
Ground nutmeg


1) In a medium pot, mix the egg yolks, milk and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place pot in a sink or bowl of ice water and stir for 2 minutes to cool mixture off a little. Stir in vanilla. Cover and chill for 4-24 hours.
2) When you're ready to serve: Beat the whipping cream and 2 Tbsp of sugar (or sugar alternative) until soft peaks form.
3) Transfer the chilled egg/milk/sugar mixture to a punch bowl. Fold in the whipped cream. Serve immediately. Sprinkle each serving with nutmeg. If you find it a little too thick or too sweet, simply stir in a bit of milk to thin it out.

Source: keeperofthehome.org

Tuesday, December 13, 2011

Tofu Tuesday: Carmelized Tofu


7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons


1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
2. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Serves 2 - 3 as a main, 4 as a side

Source: 101cookbooks.com

Tuesday, December 6, 2011

HHM Green Gift Guide - Updated for 2011

Holiday shopping got you down? Don't fret! Healthy Home Market is here to lighten your load! We have put together a handy holiday shopping list for you. There is something for everyone on your list, not just the greenies in your life!

Who doesn't like good food?

- KW Collards Slammin' Good Greens - delicious and local!
York's Harvest Organic Acres - Mixed Nuts, Dried Fruit or Snack Mixes
- Gluten-Free Gift Basket - For Celiacs or those on a Gluten-Free Diet
- Chocolate - We have delectable chocolate bars, chocolate covered nuts, chocolate covered coffee beans, chocolate covered pretzels and much more!
- Coffee - Buy in bulk or pick up a bag, we have Holiday blends and Holiday Flavors galore! Pair with one of the mugs listed below!
- Tea - Also available in bulk or prepackaged. Pair loose teas with bulk Charlotte Ritter Apiaries honey or a bottle of Healthy Home Market Honey, a tea ball or mesh tea bags, stainless steel straw and a yerba mate gourd!
- New Crop Georgia Pecans - Fresh pecans are a favorite this time of year, place them in a Holiday tin for a treat!

Pair any of these beers (or any of our many other selections) with one of our fun pint glasses. And for wine bottles, we offer wine tool sets and tree-free bags made from stone by Earth Balance!

- Left Hand Brewing Company - Three pack gift set with pint glass!
- Samual Smith - Three pack gift set with pint glass!
Anchor Brewing Company - Merry Christmas and Happy New Year Beer, available in 6 packs and the ever-popular magnum size (coming soon)!
- Sierra Nevada Celebration Ale - A Gold Medal winner!
- Create Your Own - Taylor a 6 pack just for them! Only $10.99!
Dennis Vineyards - Wonderful local fruit wines including Holiday, Christmas and White Christmas!
- Woodmill Winery - NC fruit wines including Blue Christmas and Carolina Christmas flavors!
- Georges Duboeuf Beaujolais - 2011 is here! A classic!
- Gambino Wine - 2 Bottles in a lovely box!

Practical and fun items for the home or on the go!

- 10" Bamboo Steamer - A must have for the health conscious person! And makes a unique dinner!
- Cooper's Pens and Things - Beautiful local, handcrafted, wooden pens!
Barrier Eco Water Filter Pitcher - For your health and the health of the environment!
- Lunchopolis Lunch Boxes - lead-free, insulated and reusable! Contains four containers, plus a drink bottle!
- Rosetto EZ-SERV Cereal Dispenser - For the kitchen gadget collector!
- Stainless Steel Bottle - We carry far too many to list! Several sizes and awesome designs!
- Vessel Drinkware Porcelain Tumbler - Cool Designs! Pair with Coffee or Tea!
- Vessel Drinkware Glass Bottle - Cool Designs! Refillable with drinks hot or cold!
- Vessel Drinkware Acrylic Tumbler - When you purchase this reusable cup, you will receive a free smoothie! And the recipient will receive a smoothie for $1.00 off each time they bring in their cup to any HHM store!
- Larry's Beans Coffee Mug or Pint Glass - Pair with Larry's Beans fun, themed coffee!
- Handy Pantry Organic Wheatgrass Kit - Grow your own!
- Green Sprouts Baby Bottle - BPA and PVC free for baby's health!
- Reusable Shopping Bags - We carry a variety, including our HHM 100% cotton bags which zip up into a small pouch for easy storage and transportation!
- Healthy Chef 4in1 Super Appliance - It's a dehydrator, steamer, rice cooker and yogurt maker!
- Ancient Secrets Himalayan Salt Tea Light Holder - They are aesthetically pleasing and produce negative ions for clean air; it's a win-win gift! We carry one, two and three candle sizes!
- Candles - We have candles from local
Simple Purity, Crystal Journey (Reiki charged), Mrs. Meyers, Seed Candles by Soy Inspirations and more!

- Incense and Incense Holder - We have a fantastic selection of both!

We have a several clothing options, purses, bags and pins to choose from, as well as...

- Trion:Z Necklace or Bracelet - Contains magnets for pain and negatives ions for protection!
- Andes Gifts - Hats, mittens, arm warmers, scarves and more! Cute animal hats and gloves for the kids! The sales benefit impoverished women and help them to support their families!
- Gypsy Rose Goods - Awesome hat/scarf combos, purses and clothing!
SkyeTurtle Designs Earrings or Hair Pins - Beautiful, unique and local!

Health and Beauty Care
Everyone loves to be pampered! These gifts will make the special women or men in your life feel loved!

- Harmony Cone Ear Candles - Everyone loves clean ears! These would be a great stocking stuffer or addition to a spa gift basket!
Earth Therapeutics Products - We offer many spa sets and individual items for indulgence!
- Zum Bath Products - We carry many products, including bulk Zum Jujucuzzi bath salts and holiday scented mists!
- Aura Cacia Bubble Baths - Amazing aromatherapy scents for women or men!
- Shea Natural - Sumptious whipped shea butters with delicious scents! Only $9.99!
- Natural Makeup - Help someone in your life say no to chemical makeup! We have mineral makeup, lipstick and gloss, foundation, powder, blush, eye shadow, mascara, you name it!
- Nail Polish - Formaldehyde, Toluene and cruelty free in classic and fun colors!
- Natural Oil Perfume - Lovely scents without all of the toxins!

For your beloved pets or the animal people in your life, we have an expanded selection of collars, leashes, treats, supplements and food!

For all the toys and electronics this season, go green! We carry Perf GoGreen biodegradable alkaline batteries and Fuji EnviroMAX batteries!

HHM Gift Cards
These make great gifts or stocking stuffers! Purchase any increment you like starting at $5.00!

Gift Baskets
Our Galleria location has some beautiful vitamin/health and beauty/houseware gift baskets already made up, and any of our other locations would happy to create a basket to suit your needs!

Note: Our stores do not all carry the same products. Please call ahead to make sure that your preferred location carries the item or items that you are looking for. If not, please ask about having your item(s) transferred. Happy Shopping!

Monday, December 5, 2011

Meatless Monday: Roasted Vegetable Lasagna


2 medium red, green or yellow bell peppers
1 medium onion
1 large zucchini (2 cups)
1 eggplant sliced
8 roma tomatoes sliced ¼ inch thick
¼ cup minced garlic
1 package (8 ounces) whole mushrooms, cut in half
2 tsp olive oil
1/2 tsp ground black pepper
½ tsp ground white pepper
2 tsp chopped fresh or 1/2 teaspoon dried basil leaves
9 uncooked lasagna noodles
15 oz. ricotta cheese
1/2 cup chopped basil
1 egg, slightly beaten
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese


1. Heat oven to 425º. Oil bottom and sides of jelly roll pan
2. Place bell peppers, onion, zucchini, eggplant, mushrooms, tomatoes, oil, garlic, salt, pepper and basil in large bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
3. Reduce oven temperature to 350º. Oil bottom and sides of rectangular baking dish. Cook and drain noodles as directed on package. Mix ricotta cheese and egg.
4. Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
5. Bake uncovered 40 to 50 minutes or until hot in center and top is golden brown. Let stand 5 minute before cutting. Cut into squares and serve

Friday, November 18, 2011

Healthy Home Market Wants You to Have a Healthy and Affordable Thanksgiving!

Thanksgiving is just around the corner and Healthy Home Market has everything you need to make the big meal a success. Whether you are having a large gathering or an intimate dinner for one or two, we have you covered. If you are preferring to take the easy route this year, our deli has prepared fresh, delicious sides available for pick up. You can call our South End or Davidson store to place an order. We have also taken the work out the meat preparation and are offering turkeys, smoked in-house, and pre-cooked ham and prime rib. Click here for all holiday meat prices. For vegetarians, we have the Quorn Turk'y Roast (it's soy-free), on sale for only $6.89! If you prefer to spend time in the kitchen, we have lots of easy-to-prepare items on sale this month to help you save money and still make a homemade spread, including Imagine Foods Organic Broths, Organic Sweet Potatoes, Near East Rice Pilaf, Edward & Sons Organic Homestyle Mashed Potatoes, Dorot Crushed Garlic, Beth's Gluten-Free All Purpose Baking Flour, Horizon Horizon Organic Whipping Cream, Wholly Wholesome Pumpkin Pies, Truwhip 70% Organic Whipped Topping, Equal Exchange Organic Drip Coffee and you absolutely can't forget the KW Collards, on sale for only $8.99! Plus, we have some great bulk items on sale this month: New Crop Pecans, Organic Dried Cranberries, Pistachios Roasted & Salted, Golden Raisins, Turbinado Sugar and Rolled Oats. Click here to see the full list of this month's specials and prices. Stay tuned, next week we will offer many fantastic holiday recipes, including vegetarian and gluten-free options!

Wednesday, November 16, 2011

New Crop Pecans Have Arrived!

Our new crop pecans have finally arrived, fresh from Georgia! We have halves and pieces for only $9.99 lb! 30 lb. cases are also available at a 10% discount. Pecans are great in many holiday recipes, sweet and savory. Also, leave them out for guests to munch on, just make sure you get enough because they're addictive! Pecans also make great gifts; stuff them in a stocking or in a decorative tin as a host/hostess gift. Not only are they really tasty, but also nutritionally abundant and cholesterol free. As a matter of fact, studies have shown that they may actually lower LDL cholesterol! Pecans are chock full of thiamine, copper, iron, calcium, magnesium, phosphorous, manganese, potassium, zinc, vitamin C, vitamin K, vitamin E, riboflavin, niacin, vitamin B6, folate, pantothenic acid, selenium, fiber and healthy fats, as well as antioxidants. Antioxidants which can help protect against cell damage and help fight diseases like heart disease, Alzheimer's, Parkinson's and cancer. Plus, they're beneficial to your immune system, prostate health and weight loss. How can you go wrong!? Enjoy!

Wednesday, November 9, 2011

Did You Miss Our Davidson Food Tasting? Have No Fear! We have Two More This Weekend!

We hope many of you were able to make it out to our Annual Food Tasting at the Davidson location this past Saturday, we had a great turn out and everyone really enjoyed themselves! You can click here to view all of the pictures from the event. If you were not able to make it out or you are ready for more good times, we are having two more tastings this Saturday, November 12, at our South End and Independence Blvd. locations! Both tastings will be held from 1pm-4pm. These are our most festive events of the year and will feature our usual tastings and gift basket drawings, plus samplings of delicious holiday fare prepared fresh by our deli department, including in-house smoked all natural, free range turkey, ham, vegan "turkey" (Field Roast's soy-free Celebration Roast), raw options and sides galore!

Dr. Kyle Loveless of Nation's Family Chiropractic will be on-hand offering free spinal screenings. Against the Grain will be sampling out Gluten Free pizzas and baguettes. Wine and beer samples will be provided by Millennium Beverage,  Kakheti Georgian Wines and 17th Street Distributing. Entertainment will provided by Sergio Agraz.

South End
We will have the following local vendors sampling out their goods: KW Collards, Roots Hummus, Villa Antonio, and Penny's Pimento Cheese. Wine and beer tasting will be provided by Olde Mecklenburg Brewery, Grapevine of NC, Johnson Brothers, Dionysus, and Mutual. We will have product demonstrations and samples from Nordic Naturals, Amazing Grass, Barlean's and Garden of Life. Our certified Quantum Biofeedback technician, Joy Fanning will be offering QuickPeeks on our EPFX machine, Nutritional Microscopist, Jason Fowler of ProHealth Dynamics, will offering blood analyses and Dr. Brandan Lee of Family Healing Chiropractic will conduct free spinal screenings. Entertainment will be provided by Healthy Home Market's very own Haji Basim!

Monday, November 7, 2011

Meatless Monday: Creamy Fettuccine with Brussels Sprouts and Mushrooms


12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms, such as cremini oyster, and/or shiitake
4 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry or 2 tablespoons sherry vinegar
2 cups low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup finely shredded Asiago cheese, plus more for garnish


1.Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
2.Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
3.Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

Source: delish.com

Monday, October 31, 2011

Meatless Monday: Spider Web Pizza

Happy Halloween!


Crust (homemade or pre-made)
Mozzarella Cheese
Pizza Sauce
Alfredo Sauce from a jar
Olives for a spider
Any toppings you desire


1. Place toppings mozzarella and toppings on top of crust.
2. Then put on your pizza sauce.
3. Place the alfredo sauce in a ziploc bag. Cut a small corner off the bag.
4. Squeeze alfredo sauce from the hole creating a spider web.
5. Create a spider out of olives, using two olives for the body and slicing another olive to create the legs.
6. Cook the pizza according to the directions that go with your crust. Enjoy!

Thursday, October 27, 2011

Healthy Treats for a Killer Halloween Party

Throwing a Halloween party? Here are a few healthy party food ideas, some are creepy and some are seasonal, but they're all delicious! For tips on throwing a green Halloween party, check out this blog post. We wish everyone a fun, safe Happy Halloween!


Hot Apple Cider
All Eyez on Me
Blood Orange Margaritas


Jack O' Lantern Sandwiches
Carrot Fingers and Ranch Dressing
Cheese Ball Goblin
Spiders Nest Dip
Coagulated Blood Dip

Sweet Treats

Pecan-Caramel Spiders
Pumpkin Seed Brittle
Caramel Apples

Tuesday, October 25, 2011

Come Celebrate the Grand Opening of our Galleria Location, This Saturday!

Our 5th and newest location in the Galleria Shopping Center is officially open for business. And this Saturday, we will be celebrating! Bring your friends, family and neighbors to check out the new store and enjoy the festivities! The event will kick-off at 1pm and the first 50 customers through the door after 1pm will receive a gift bag full of goodies and discounts! Plus, we will have drawings for additional gift baskets and an Apple iPad 2 giveaway! You can also expect to see our favorite local food vendors sampling out delicious bites: Two Moms in the Raw, Sadie's Caribbean Fish Cakes, KW Collards, Roots Hummus, Iron Brew Coffee, Bushelle SeasoningsTwin CakesVilla AntonioPenny's Pimiento CheeseInland SeafoodPink Chocolate Cupcakes and more! Plus, product demonstrations and samples from Ionways Alkaline Water, Nordic Naturals, Country Life, Burried Treasure, IV Pure Pads, CARA B Naturally, Barlean's, Plant Fusion, Nutraceutical, Garden of Life and more! Customers of age will also enjoy beer and wine samples! Sergio Agraz will be providing the live entertainment! Also, be sure to take advantage of our our company wide specials, running this Saturday only!!!

Field Day Canned Beans - 4/$5
Virgil's Zero - $2.99
Raven's Brew Coffee - $6.99
Tropical Super Charged Mix-$4.99/lb
Just Desserts 6" Cakes - $8.99
HHM 1 Gallon Water - 69¢

And when you're all done shopping, tasting, registering, learning and being entertained, step outside and relax with a fresh-off-the-grill, all natural, grass-fed burger or veggie burger, a bag of all natural chips and an all natural, sugar-free Izze "soda" for only $4.99!
We know that you are going to love our newest addition as much as we do! See you all Saturday!

Monday, October 24, 2011

Meatless Monday: Butternut Squash Gnocchi


1 large butternut squash
1 cup finely grated Parmesan cheese
2 cups of flour, more as needed
1 egg
1 teaspoon of nutmeg
1/2 teaspoon of kosher salt


1. Remove the end of the squash with the stem and then divide the whole thing in two by cutting it near the bulbous base. Then halve both of those sections lengthwise.
2. Scoop out the seeds from the base and cut the squash into equal parts.
3. Place the pieces in a baking dish with a bit of water, about 1/8 inch. Cover the dish with tinfoil and roast at 425 degrees for about an hour, or until the flesh is tender.
4. Remove the baking dish from the stove and let the squash cool. Once cooled, scoop out the flesh into a large mixing bowl and mash well.
5. Add the flour, nutmeg, cheese, salt and the egg. If your squash has not cooled properly, the egg will begin to cook. You don't want that to happen.
6. Work the mixture with your hands, adding a bit more flour if needed. The dough will be sticky and a royal pain to work with. But the end result is worth it!
7. Let's test the mixture. Bring a small pot of water to a boil and drop in a bite-sized piece of the dough. The idea here is to proof your gnocchi, to make sure it holds instead of dissolving in the water. If it dissolves, work more flour into the mixture until that balance is achieved.
8. Lightly coat your work surface with flour and roll out a tube of the mixture. This part can be a bit frustrating as the dough sticks to everything. But after you do it a few times, you will have the hang of it or you will hate me for attempting this recipe in the first place.
9. Using a knife, cut the tubes of dough into bite-sized pieces.
10. Roll the pieces into balls and place them on floured parchment paper.
11. Bring a large pot of salted water to a boil, reduce it to a low simmer and carefully add the gnocchi. They are delicate, so do not treat them like store bought pasta.
12. When they are completely cooked, the gnocchi will begin to float to the top of the water. Carefully transfer them to a colander using a slotted spoon. Lightly rinse them with warm water.

Gnocchi is best served with a lightweight sauce. Treehugger blogger, Jerry James Stone recommends melting a stick of butter with some poppy seeds and a bit of salt. Sage is another good addition for your butter sauce. Lighly sprinkle with parmesan if desired.

Tuesday, October 11, 2011

Tempeh Tuesday: Orange-Balsamic Glazed Tempeh over Greens

We are currently busy working hard to get our new store ready for business, so we apologize, it may be a little while before we are able to post again! In the mean time, enjoy this tempeh recipe! And stay tuned for details on the new store opening!


1/4 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon avocado oil
1/2 teaspoon soy sauce
2 cloves fresh garlic, crushed
1 tablespoon finely minced fresh basil
1 teaspoon finely minced fresh flat-leaf parsley
24 ounces tempeh, cut into 4 (6-ounce) slices
2 bunches kale or collards, rinsed well, stems trimmed, left whole
2 tablespoons fresh lemon juice


1. Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a skillet over medium heat. When the mixture is hot, arrange tempeh slices in the mixture and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes more.
2. While the tempeh braises, place about 1/2-inch water and a pinch of salt in the bottom of a saucepan and bring to a boil. Add greens and steam until they are just wilted and bright green, about 3 minutes. Drain well and slice into bite-size pieces. Arrange greens on a platter. Arrange tempeh slices on top of greens and sprinkle with lemon juice. Serve hot.

Source: epicurious.com

Monday, October 3, 2011

Meatless Monday: Dragonfly's Vegan Ribs


2 cups vital wheat gluten
2 tablespoons vegan beef broth
1 tablespoon tomato flavored bouillon
1 7/8-2 cups water
2-3 tablespoons raw tahini
2 tablespoons nutritional yeast (I use KAL)
Unbleached flour, for dusting
Vegan BBQ sauce, to serve


1. Preheat oven to 375 degrees F, and grease a cookie sheet. Mix the gluten with the broth and bouillon. Using a fork, make a well in the center and add the water all at once. (Add more if you live in a dry area, less of you don't, hence the different amount.) Mix fast, rapidly encorporating all the gluten. Mix in nutritional yeast.
2. Dust a flat surface, dust your hands and lightly dust the gluten lump. Knead until rubbery and smooth. Use more flour if you need to. Flatten the gluten out with the tips of your fingers. Melt the tahini in the microwave or on the stove. You want it to be smooth, slightly warm and easy to spread. Using just your fingertips, poke the melted tahini into the surface of the gluten.
3. Turn over the gluten and repeat. It won't actually knead into the gluten, but will work in a bit and sit on the surface. Slice the gluten into strips. The thicker the strip, the chewier the rib, the thinner the crispier. Put the strips on prepared sheet and bake for about 10-15 minutes.
4. When the under side is golden, flip them over and bake some more. You want a crispy product. They should puff up at first and flatten as they are browning up. You can add sauce to each side as they are browned up, or add it at the end. We like a small amount of sauce, but you can drench yours, if you like.
Serves: 4-6, Preparation time: 1 hour

Source: vegweb.com

Thursday, September 29, 2011

Celebrate World Vegetarian Day!

World Vegetarian Day is Saturday, October ,1 kicking off Vegetarian Awareness Month, which culminates in World Vegan Day on November 1! For those not already vegetarian or vegan, Saturday would be a good day to give it a try! Even if you're not ready to make a lifetime or even month-long commitment, one day without meat is a great place to begin. If you start with the right recipes, you will never even miss the meat! You can start right here on this blog, we list Meatless Monday recipes every, you guessed it, Monday! Except that one time when we accidentally posted on Tuesday...Meatless Monday is a movement that has gained a lot of ground since its start in 2003 and is now practiced in 21 countries and growing. The idea is "cut out meat one day a week." If every person on the planet ate a vegetarian diet one day a week, it would be equivalent to taking 5.7 million cars off of the road each year or planting 4.5 billion trees. Every little bit really does make a difference, but imagine the impact if if it was more than once a week! Plus, in the process, you may discover all kinds of new and delicious foods that you have never had before. These days there are also a multitude of meat alternatives to try, far more than your traditional veggie burger. Healthy Home Market is a great resource for all things vegetarian! Get your friends, family and coworkers involved in Vegetarian Awareness Month...not only will it be easier and more fun to do together, not to mention, healthier for everyone involved and the planet, but participants can win $1000! Click here to take the pledge. Happy meatless eating everyone! Your body, the Earth and animals everywhere will thank you!

Monday, September 26, 2011

Meatless Monday: Vegan "Tuna" Casserole


4 tablespoons vegan margarine, divided
1 medium onion, chopped
2 stalks celery, chopped
10 ounces baby portobello mushrooms, sliced
1 teaspoon soy sauce
1/4 cup flour
2 cups veggie broth
1 1/2 cups unsweetened nondairy milk (I use soy)
2 teaspoons lemon juice
salt and pepper, to taste
paprika, to taste
1 cup canned chickpeas, drained and mashed
8 ounces fusilli pasta
1/2 cup crushed plain potato chips
1/2 cup French fried onions


1. Preheat oven to 350 degrees F, and prepare an 8x8" glass baking dish with a quick spray of cooking oil. Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
2. In a medium soup pot, melt the remaining 3 tablespoons vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the milk little by little and continue to stir and simmer.
3. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
4. Cook pasta according to package directions, until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes.
5. Uncover the dish and sprinkle crushed chips and French fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.
Serves: 8, Preparation time: 20-30 minute

Source: vegweb.com