Editors' Blogs
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Bringing up Baby: Introducing Broccoli Mom & Lil Sprout
3/12/10
Time changes everything, and since I, “the Preg Veg,” am no longer pregnant, the name of my blog must change. From now on I’ll be known as Broccoli Mom, and my daughter and sidekick, Lilie, Lil’ Sprout. Together we’ll be offering up ideas on how to keep veg mom and baby well nourished, along with covering new mom topics and how to keep our lives green, because the saying “Our children will inherit the Earth,” is more than just a saying.
In my first returning blog post, I’m happy to report that breastfeeding has been going great and has been a wonderful way to bond with my babe. Lilie has been gaining weight steadily, and I have been careful to eat just as well as I did during pregnancy to ensure that her “food” is helping her thrive. If it turns out your baby is sensitive to soy, as some babies are, you can still get sufficient protein in your diet with foods like seitan, beans, lentils, and almonds. Here’s an easy
sandwich recipe with seitan. It’s quick and satisfying—just what we new mothers need.
—Gabrielle Harradine, Market Editor
Gabrielle Harradine is
VT's Market Editor and, more recently, a new mom. She's navigating the joys and challenges of first-time parenthood, and blogging here about her efforts to keep it healthy, green, and vegetarian.
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Q & A with Truth on Earth
February 16, 2010
Truth on Earth is an inspiring trio composed of three vegan sisters: Serena, 20; Kiley, 18; and Tess, 16. Their lyrics promote awareness on issues such as factory farming, global warming, and starvation. What’s even more rockin’? These girls donate 70 percent of their profits to non-profit organizations such as Animal Acres. Here, these upbeat young women take a time-out from their mission to chat with
VT.
VT: Who or what inspired you and your sisters to become vegetarians?
Tess: We have never eaten meat because our parents raised us vegan. It’s been a great experience for us. We love cooking for and sharing vegan food with family and friends. We’re actually in the middle of writing a vegan cookbook with our mom. We veganize traditional recipes that our parents grew up with but with a unique twist.
VT: Kiley, what inspired you to start your own baking business?
Kiley: I always loved cooking and baking. As a toddler, I would bake with my parents. My dad is an entrepreneur and always encouraged us to start our own businesses. Serena makes and sells jewelry, and Tess has a vegan soap business.
VT: What advice do you have for high schoolers and kids who want to make a difference but don’t know how they can be proactive?
Serena: First, visit the “
Take Action” page on our website. There, each of our songs has an “Action” page pertaining to problems like starvation and factory farming. Second, simply go vegan. This makes a huge difference in the world. It reduces animal suffering and wasted resources such as food and water. Third, see if there are any school clubs that you can join, like a recycling club or a club that raises money for a cause that you care about.
VT: How do you eat great veg food while you are touring on the road?
Serena: We have a 36-foot RV with a kitchen. Last year we travelled to 28 states to spread our music and mission. It was pretty easy; we shopped at different farmers’ markets, co-ops, and Whole Foods. With the tremendous growth of vegetarianism and veganism in recent years, even supermarkets like Ralphs offer many veg-friendly products.
VT: What is your all-time favorite thing to cook?
Serena: Spanish rice with peppers, tomatoes, and onions and Kiley’s chocolate cupcakes.
Kiley: Szechuan teriyaki pan-fried tofu wrapped in iceberg lettuce.
Tess: I live off Kiley’s desserts, especially her pumpkin pie.
To learn more about Truth on Earth and to listen to their music go to: Truthonearth.com.
—Anna Monette Roberts, Editorial Assistant
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VT Taste Test: Dr. Fuhrman's Green Longevity Drink
February 11, 2010
When I interviewed the legendary pop artist, vegan, and animal rights activist Peter Max for the March issue of
Vegetarian Times, he shared that he has been drinking two glasses of Dr. Fuhrman’s Green Longevity Drink every morning for the past 12 years. I thought to myself,
Wow! Every morning for the past 12 years…I’ve got to try this drink!
Realize: this is no ordinary green juice. Rather, it’s a “blended salad”—a combination of raw, leafy greens and other whole foods blended into a creamy consistency. According to its creator, Joel Fuhrman, MD, a board-certified family physician who specializes in preventing and reversing disease through nutrition, “When we simply chew a salad, about 70 to 90 percent of the [plant] cells are not broken open. As a result, most of the valuable nutrients contained within those cells never enter our bloodstream.” So, while Fuhrman is still a huge fan of “chewed salads,” he thinks blended salads are a “powerful and delicious way to maximize your intake of nutrients.”
To experience the full benefits of this powerful drink loaded with vitamins, antioxidants, and phytochemicals, Fuhrman suggests drinking two glasses daily. “The prescription is nutrition,” he says.
I was so intrigued by the idea of a blended salad that I had to give it a go. It had been a while since I used my VitaMix for anything other than the cashew- and tofu- based filling for my go-to vegan crème brûlée recipe. I had fallen victim to the expensive but convenient habit of picking up vegetable and fruit juices and smoothies from my local juice bar and was looking forward to revamping my morning ritual.
The ingredients were all available at my local supermarket, except mustard or turnip greens, so I subbed in kale. Oh, and I totally forgot to buy the blueberries. I did have some blueberry sorbet in my freezer that I thought about using, but I decided against it. With so many antioxidant-rich foods already in mix, I figured I could skate by without them.
After I thoroughly bathed all my fruits and veggies and laid them out side-by-side, they were so striking that they looked like they were posing for a still-life painting. Then, one-by-one, I squashed them into my VitaMix until the entire list reduced to a pitcher of blended salad.
One major benefit of blended salads over chopped salads (for the lazy chef, at least) is that there’s a lot less chopping involved since most items can go right into the blender whole if you are using a VitaMix or other high powered blender or food processor. One tip: if it takes you as long as it took me to get all the ingredients into the blender, the smoothie will start to heat up from the friction of the blender. So, either hurry it up, or rather than adding water in step 3 (below), add ice while blending to cool the mixture down.
So, how does the creamy green tonic taste? It’s certainly earthy tasting, yet surprisingly sweet and creamy too! What a way to start your morning, by toasting to health and longevity!
P.S. Fuhrman designed this recipe for Max and others who want to take a “super-healthy longevity drink,” but he says, “I wouldn't expect most people to want to drink something as healthy as that.” Fuhrman’s book
Eat For Health includes other great smoothie recipes (with shorter ingredient lists) that he enjoys regularly that are a little less healthy but a bit more tasty.
Dr. Fuhrman’s Green Longevity Drink
Makes 4 cups
1 large head romaine lettuce
1 1/2 cups spinach
2 sprigs parsley
1 cup broccoli florets
2 leaves mustard greens or turnip greens
3 collard leaves
1/2 cup watercress
1/8 tsp. oregano
1/2 avocado
1 banana, peeled
3 large strawberries
1 cup frozen or fresh blueberries
1/2 papaya or mango
1 1/2 tsp. flax seeds
1 1/2 tsp. sunflower seeds
1 1/2 tsp. sesame seeds
1. Place 1/2 cup water into blender, adding ingredients, one by one, and blending until liquefied.
2. Pour 1 cup of Dr. Fuhrman’s Green Longevity Drink into glass, adding water and stirring until desired consistency is reached. Store remainder in an airtight container and refrigerate.
—Jolia Sidona Allen, Associate Editor and Web Editor
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VT Film Review: The Cove
Photo: Freediver Mandy-Rae Cruickshank ascends with the dolphins in Lionsgate Home Entertainment's The Cove (Photo Courtesy of Oceanic Preservation Society)
January 4, 2010
Presented by the Oceanic Preservation Society, the feature-length documentary film
The Cove luridly exposes the horror of the dolphin trade and slaughter in Taiji, Japan.
Leading the mission is Ric O’Barry, the dolphin trainer for the '60s TV show
Flipper who realized the terrible cruelty of confining these highly intelligent and emotional mammals when the original “Flipper,” a dolphin named Cathy, died in his arms after experiencing severe depression from tank confinement. Seeking to release all imprisoned dolphins and educate the public about the horrors experienced by this overlooked species, O’Barry is now a crusader for animal rights. He explains, “I spent 10 years building that industry up, and I spent the last 35 years trying to tear it down.”
O’Barry hires a hi-tech team of cameramen to witness the slaughter from every angle. From cameras hidden in fake rocks to thermal cams, underwater cams, and helicopter cams, O’Barry’s team bravely risks Japanese arrest to expose the violent reality of the covert operations in Taiji, the largest supplier of dolphins to water parks all over the world and a city responsible for the slaughter of thousands of dolphins annually. Even though dolphin meat contains toxic levels of mercury, it is widely eaten in Taiji and deliberately mislabeled as whale meat throughout Japan.
This jaw-dropping documentary motivates viewers to take action against this tragic injustice.
The Cove is now available on DVD, and can be purchased at
http://www.lionsgateshop.com or wherever DVDs are sold.
To learn more please visit:
www.takepart.com/thecove
www.thecovemovie.com
—Anna Monette Roberts, Editorial Assistant
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Mushroom Hunting in Magical Mendocino
December 22, 2009
Imagine a land where oyster mushrooms materialize overnight, fanning off the trunks of towering redwoods like lacy fins. Picture a dank forest where chanterelles, golden as Koi fish, hide under a blanket of loose topsoil. Envision emerald hills carpeted with vineyards and ornamented by fig trees dripping with ripe fruit. In your mind’s eye, follow a winding road flattened long ago by the hooves of animals and European settlers, a road that coils over ridges and through valleys, converging with the sparkling Navarro river as it empties into the roaring Pacific, a bath of sea foam.
This place may sound like a storybook setting, but it exists. About three hours’ north by car from San Francisco, Mendocino County, Calif., curls up against the Pacific, beautiful beyond words. My husband and I escaped from Los Angeles to visit this fairytale destination during the
Mendocino Wine and Mushroom Fest, which kicks off the first weekend of November and stretches on for a season of events. During this magical time, fall rains rouse more than 3,000 mushroom varieties, many of them edible. Here’s a taste of our experience:
Day One
Driving north from where we landed at a small airport in Santa Rosa, Calif., we wound our way through the Anderson Valley wine region, through a Redwood forest so thick that the sunlight infiltrated in visible rays though the trees.
The first stop on our culinary adventure was
Foursight Wines, a family owned and operated vineyard in Anderson Valley that practices under the philosophy that “nature is the greatest winemaker,” using only wild yeasts that are native to their vineyard site. Inside Foursight’s cozy tasting room, we talked with founders Bill and Kristy Charles (father and daughter), who poured us tastes of their wines and fed us tasty marinated mushrooms and mushroom and almond pate prepared by Nancy Charles, Kristy’s mom. Kristy explained that Foursight's wines were entirely vegan, using, when necessary, a veg-friendly fining agent derived from clay rather than fish or gelatin. After our tasting, Kristy led us out back where we plucked a quince from a gigantic bush and picked a few figs to taste right off the tree.
Back on the road, we headed for the North Coast of Mendocino, where we would check into the
Stanford Inn By the Sea, a serene eco-lodge and retreat center that houses the world-renowned vegetarian-dining destination
Ravens Restaurant. As we drove, my city mentality melted away and evaporated into mist.
When we arrived, Jeff Stanford, who runs the inn with his wife, Joan Stanford, gave us a tour of the property, including the inn’s organic gardens, which inspire the menu at the Ravens. We encountered army-green bunches of kale lined up like cadets in raised beds, posses of lamas mingling with wild turkeys, a berry garden, and two greenhouses reeking of herbs and the last of the year’s tomato harvest.
After our tour, we enjoyed “happy hour”—complimentary vegan desserts and tea—in the inn’s cozy living room, but it wasn’t until later that evening that we got our first taste of the local fungi. That evening at the Ravens, we savored a delectable, five-course early wild mushroom tasting menu. While each course was spectacular, my favorites included green tea-infused brown rice nigiri topped with grilled local Boletus; creamy polenta with grilled radicchio, broccoli spears, roasted local Boletus with beet balsamic jus; and candy cap ice cream with French pastry triangles and a berry coulis.
Day Two
In early afternoon, we gathered at the inn with a group of about 20 for a workshop titled “From Forest to Table: A Wild Mushroom & Gastronomical Experience,” lead by Ryane Snow, PhD. The workshop included an introduction to local fungi, followed by a two-hour foraging walk in the woods.
On our walk, we scoured the forest floor, finding mushrooms of various shapes, sizes, and colors. The experience roused childhood memories of collecting seashells on a sandy beach, with the added hope of securing edible souvenirs. From time to time, as someone from the group plucked an interesting specimen, we’d gather around Rayne for an impromptu mushroom lesson. During the next two hours, we stuffed our tote bags with mushrooms.
After the walk, we enjoyed another five-course tasting menu, designed by Chef Barry Horton. While Barry offered a brief explanation of each course, there are no words to describe the creativity and culinary know-how that went into the dishes we tasted, each one an explosion of savory, local flavors. For two recipes from the menu, visit Barry’s
blog.
Following lunch, we enlisted Ryane’s expertise identifying the mushrooms we had brought back with us. When it comes to wild mushrooms, the pendulum swings from those that are deadly to those whose medicinal properties are deemed life promoting.
Our “hunt” yielded two glorious, golden chanterelles and several King Boletus—commonly called porcini; however, there was something besides mushrooms that I took home with me that afternoon, a lesson that I will carry with me always. The feeling of finding my own food on a forest floor was one that directly connected me to nature in a way that scavenging the aisles of a supermarkets never could.
Day Three
On the third day of our trip, we embarked on a “Mushroom Paddle” down the Noyo River in nearby Fort Bragg, Calif. We met our friendly guide, Cate Hawthorne, at
Liquid Fusion Kayaking. A regular forager, Cate had yesterday’s fungi laid out for us to check out. We recognized a few of the specimens right away, and were eager to see them growing along the banks of the river.
During our gentle meander downstream, we passed a harbor seal, a variety of birds, and even a few cows sunbathing on the riverbanks. Cate was as relaxed in her surroundings as the river itself, and an unending source of local knowledge. At one point, she used her paddle to scoop up some sea palm adrift in the current. She explained that it was edible, and very tasty! I was so intoxicated by the sights and sounds of wildlife along the river, that I practically forgot to keep my eyes out for mushrooms. Then, out of nowhere, my husband spotted a handsome King Boletus popping his head out over the riverbank. We paddled our kayak over to pose below it and Cate took our photograph. On our way back, we saw clusters of oyster mushrooms growing off a fallen tree trunk. We took a few more photos as keepsakes, but left the edible treasures behind.
Before heading back to the airport, we had one last stop: lunch at
Living Light Café and Cuisine-To-Go on main street in Fort Bragg. There, we met Chef Cherie Soria and her husband, Dan Ladermann, who gave us a tour of the
Living Light Culinary Arts Institute, a world-renowned culinary school associated with the café that offers classes in gourmet raw and vegan cuisine. I was awed by the refrigerator-sized dehydrator stacked with trays of raw granola and the half dozen or so super-sized sprouting jars brimming with life. We spent some time browsing the aisles of the
Living Light Marketplace, an all-things-raw-foodie store attached to the café where we picked up a copy of Cherie's latest book
The Raw Food Revolution Diet. But what made the most lasting impression was the gourmet creations Cherie packed up for us to go, including Sesame Sea Palm and Cucumber Salad (featuring the local seaweed we saw on our kayaking adventure), a "Not Tuna" Sandwich on Onion Caraway Bread with Cashew Dijonaise, and "Pumpkin" Pie with Pecan Raisin Crust.
By the time we arrived at the airport, we didn’t want to leave. I guess that’s how you know you’ll be back someplace sometime soon.
—Jolia Sidona Allen, Associate Editor and Web Editor
For more on the
Stanford Inn By the Sea, stay tuned for the May/June 2010 issue of
Vegetarian Times.
For information on visiting Mendocino and/or experiencing the Mendocino Wine and Mushroom Fest, visit
www.gomendo.com.
To see more pics from Mendocino, Calif. check out the album titled
Magical Mendocino on
Vegetarian Times’s Facebook page.
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The Preg Veg: Delivers!
December 15, 2009
The day has finally arrived. After 8 hours of labor my peanut entered the world, shedding its shell with a smile on her face (or maybe that’s me projecting), and gaining a new name: Lilie. Lilie is a healthy, 6 pound 8 ounces girl complete with 10 fingers and 10 toes. Whew!
Now a new adventure begins! Expect us back with a whole series of veg mom and babe blogs in early March, after we get in some quality mommy/baby bonding time. Until then, stay healthy, happy, and green.
—Gabrielle Harradine, Market Editor
Gabrielle Harradine is
VT's Market Editor and, more recently, The Preg Veg. She's navigating the joys and challenges of her very first pregnancy, and she's blogging here about her efforts to keep it healthy, green, and vegetarian
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The Preg Veg: Overdue and Making the Most of it
12/11/09
I found this funny article on About.com entitled “101 Things to Do When You're Overdue.” Here are a few of my favorites:
#6 Learn to time contractions – you may think you have, when you really haven’t
#24 Go dancing – because its fun, and may help the baby move down
#37 Sit in your baby’s room for a while – to take it all in and savor the moment
#84 Feel your baby’s movements – a wonderful way to appreciate the miracle of life
If you too are stuck in a waiting pattern, feel free to read the other 97
here.
—Gabrielle Harradine, Market Editor
Gabrielle Harradine is VT's Market Editor and, more recently, The Preg Veg. She's navigating the joys and challenges of her very first pregnancy, and she's blogging here about her efforts to keep it healthy, green, and vegetarian.
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The Preg Veg: Learning About False Labor
12/7/09
Last Thursday I began having consistent contractions, so my husband and I started timing them. They continued for an hour and ten minutes at a steady interval of five minutes apart. I called my doctor’s office with the details, and was told to proceed to the hospital. The only thing was, I could still talk and walk during these contractions, but I followed my physician’s advice and went to the hospital with my bag and exercise ball in tow. The result was the nurse sent us home after monitoring me and baby (we were both fine) and checking my cervix, which had not started to dilate.
In the days following, I’ve done some research on this event known as false labor or pre-labor.
Baby Center has an article about it, which explains that it’s common for Braxton Hicks contractions to get more intense and more frequent as the due date approaches. Contractions may even become intermittently more rhythmic, relatively close together, and even painful (
a lot like real labor), but unlike true labor, the contractions do not grow consistently longer, stronger, and closer together. The key word there being consistently. Of course, talking with your doctor about what’s going on is never a bad idea, but keep in mind that time and degree of pain is a pretty solid indicator of when you’re dealing with false labor versus real.
It was also good to find out there is a positive side to these pre-labor contractions—they generally help the cervix soften, thin out, and even dilate a bit, making real labor
when it actually happens shorter.
—Gabrielle Harradine, Market Editor
Gabrielle Harradine is VT's Market Editor and, more recently, The Preg Veg. She's navigating the joys and challenges of her very first pregnancy, and she's blogging here about her efforts to keep it healthy, green, and vegetarian.
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The Preg Veg: Oh the Waiting
11/30/09
Now that my due date is less than a week away, and the signs of labor are about, it’s easy to let the anticipation of the birth take a strong hold on my daily life. To help avoid obsessing or having bouts of nervouness, I have stuck close to my daily routines: walking every day and continuing to cook (Thanksgiving dinner was a lot of work even with my husband’s help, but its deliciousness was well worth the effort).
Any extra time is spent hitting the books. Along with revisiting topics covered in my birthing class, I am also learning more about what’s to come from a few books I found at the library:
What to Expect the First Year and
Teach Yourself Your Baby's Development. Both have a wealth of information for new parents, including descriptions of the abilities that our amazing babes are born with.
—Gabrielle Harradine, Market Editor
Gabrielle Harradine is VT's Market Editor and, more recently, The Preg Veg. She's navigating the joys and challenges of her very first pregnancy, and she's blogging here about her efforts to keep it healthy, green, and vegetarian.
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The Preg Veg: Washing Onesies
11/23/09
I’ve just stocked up on plain undershirt onesies, since my babe will be facing the winter cold soon. The great thing about this relatively cheap clothing item is that it serves two purposes: one for layering, and the other for protection of the outer clothing (think less wash loads).
Speaking of laundry, a mommy told me it’s best to wash all clothes before putting them on your baby to clear out any allergens, and as it turns out, you can’t wash your babe’s clothing in just anything because of their sensitive skin. So I went searching for a few baby-specific laundry soaps from companies I know I can trust and came up with these three:
Earth Friendly Products Baby Laundry Soap,
Method Baby Squeaky Green Laundry, and
Seventh Generation Baby Laundry Liquid Detergent. All are hypoallergenic, non-toxic, biodegradable, and free of animal testing. Happy washing!
—Gabrielle Harradine, Market Editor
Gabrielle Harradine is VT's Market Editor and, more recently, The Preg Veg. She's navigating the joys and challenges of her very first pregnancy, and she's blogging here about her efforts to keep it healthy, green, and vegetarian.
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The Very Preg Veg: Home for the Holidays
11/20/09
With Thanksgiving next week and my pregnancy pushing into the “it could happen any time now” period, I’ve decided to give up my normal holiday travel plans—meeting up with family in Sacramento—to ensure no chance of delivery along the expansive, desolate strip of Interstate 5.
Instead, energy permitting, I’ll cook up the Bryant Terry meal
VT featured in the Nov/Dec issue (“Soul Celebration,” p. 58). Just when I thought there was
no way we could top last year’s holiday recipes, we managed to do it. And to attest it its greatness, every time I read the article during proofing my stomach would start to growl. Check it out and cook up some of the recipes if you have time. You won’t be disappointed.
—Gabrielle Harradine, Market Editor
Gabrielle Harradine is VT's Market Editor and, more recently, The Preg Veg. She's navigating the joys and challenges of her very first pregnancy, and she's blogging here about her efforts to keep it healthy, green, and vegetarian.
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VT Taste Test: Vegan Cookies Invade Your Cookie Jar
11/18/09 When word got out that the fabulous vegan chef duo Isa Chandra Moskowitz and Terry Hope Romero were publishing a new cookbook, I literally squealed with glee. My sister and I are diehard fans of
Veganomicon and
Vegan Cupcakes Take Over the World, and I couldn’t wait to get my hands on a copy.
Upon breaking the spine of my glossy clean cookbook, I ogled their magnificent renditions of my childhood favorites like NYC Black and White Cookies, Cowboy Cookies, and Big Fat Crispy Rice Squares. They’ve created some delicious new trademarks too, like Sell Your Soul Pumpkin Cookies, Peanut Butter Chocolate Pillows, and Espresso Chip Oatmeal Cookies.
Since it’s nearing holiday season, I decided to make Gingerbread Cut-Out Cookies. As a college student, improvising in the kitchen is a daily occurrence. Don’t have a rolling pin handy? I resorted to an olive oil spray can, which flattened those babies out in no time. I delighted myself in filling my cookie sheets with cute pumpkin shaped cut-out cookies. After popping them into the oven, sugar, spice and everything nice wafted around my apartment complex. Even though it’s 80 degrees here in Southern California, a girl can dream of a white Christmas, can’t she?
I used Isa and Terry’s Cinnamon Icing from Vegan Cupcakes Take Over the World to decorate my cookies. I’ve included that recipe below. These chewy and tangy treats will give you the thrill of the holiday season. Make several batches and share them as gifts for your friends and loved ones. Happy baking!
Gingerbread Cut-Out Cookies
Makes About 16 Cookies
Whether you’re going all-out with your decorating or you’re part of the gingerbread minimalist movement, this recipe is a surefire winner that will have you singing Christmas carols under your breath and then looking around to make sure no one heard you.
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soy milk
2 cups whole-wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the spice blend:
1/2 teaspoon each ground nutmeg, cloves, and cinnamon
1 1/2 teaspoons ground ginger
1. In a large bowl, whisk together the oil and sugar for about 3 minutes. Add the molasses and soy milk. The molasses and soy milk won’t really blend with the oil but that’s okay.
2. Sift in all the other dry ingredients, mixing about halfway through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disc, wrap it in plastic wrap, and chill for an hour or up to 3 days in advance. If the dough chills longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
3. Preheat oven to 350ºF. Lightly grease two baking sheets or line them with parchment paper.
4. On a lightly floured surface, roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place the cookies on the sheets. If you are using the cookies to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.
5. Remove the cookies from the oven and let them cook for 2 minutes on the baking sheet, then move them to a wire rack. Wait until they are completely cool before icing.
From the book
Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong (
www.dacapopress.com), a member of the Perseus Books Group. Copyright © 2009.
Cinnamon Icing
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
2 tablespoons margarine, melted
1 tablespoon soy milk
1/2 teaspoon vanilla extract
Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. If it’s glistening a lot or looks too liquid, add a little extra confectioners’ sugar.
From the book
Vegan Cupcakes Take Over the World Jar by Isa Chandra Moskowitz and Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong (
www.dacapopress.com), a member of the Perseus Books Group. Copyright © 2009.
—Anna Monette Roberts, Editorial Intern
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The Preg Veg: Little Signs
11/16/09
My due date is only three weeks away now, and in addition to last minute preparations for my baby’s arrival, I’m also preparing to be gone from work for 12 weeks so that I can get to know my little cherub.
This will undoubtedly be a special time for the entire family, as we all grow past the initial introductions into a sweet and lasting familiarity. One of our goals of the first few weeks is to learn what each cry from the baby means, so that we can successfully communicate (at least one way).
Although, this idea may seem silly to some, anyone who has had and cared for a pet knows what I mean. It’s really just a matter of paying attention enough to pick up the subtle differences in behavior to figure out what each cry is for, whether it be for hunger, attention, or something more serious.
For cues to look for and much more check out
Understanding Your Baby’s Signals from the University of Iowa Hospitals and Clinics. It’s a great introduction to getting to know your baby, before he or she can talk.
—Gabrielle Harradine, Market Editor
Gabrielle Harradine is VT's Market Editor and, more recently, The Preg Veg. She's navigating the joys and challenges of her very first pregnancy, and she's blogging here about her efforts to keep it healthy, green, and vegetarian.
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