Kind Kreme is a gourmet, raw, vegan and organic ice cream shop. I thought this was just something I dreamed about on a weekly basis, but as it turns out this dessert haven actually exists. And I just happened to be staying at a hotel right beside it!

This place is no joke. They have well over 30 flavors and a deliciously velvety salted caramel sauce as a topping. There’s also other menu items like shakes, smoothies, and lunch fare. I am in love and I NEED to bring this place to Canada. Its not fair! I swear to the earth that if you weren’t told that this was vegan ice cream you would never able to tell the difference. It’s rich, creamy, smooth, sweet, and even better than the real creamery ice cream I remember eating as a kid. But I don’t have any of the pain and guilt afterward, like I did when i was a kid!

This is me mowing down on the Superfood flavor which is a raw cacao base with chia seeds, goji berries, cacao nibs, and pieces of some other crunchy things I can’t remember. You could eat this shizz for breakfast it’s that good for you! So if you go to L.A. you have to make sure you drop into Kind Kreme a couple of times. You will love yourself for it!

Beef & Veg Stir Fry
Ingredients: Gardein Homestyle Beefless Tips, various veggies, stir-fried in sesame oil, ginger, garlic, hot sauce and tahini, on a bed of soba noodles.

Meat & Cheese Pizza
Ingredients: Gardein BBQ Pulled Shreds, Daiya Mozzarella Style Shreds, gluten free pizza dough, tomato puree, yellow bell pepper, green onion

Chicken Finger Dinner
Ingredients: Gardein Chipotle Lime Crispy Fingers, homemade maple mustard dip, broccoli, smashed sweet potatoes with nutmeg and basil.

Tell me your mouth is watering?! Even my carnivorous man friend I occasionally feed was all over that Beef & Veg Stir Fry and he can hardly tell the difference between Daiya and real cheese. So go ahead and fake it, even for just 1 day a week. Besides these products have far far far less saturated fat then the real thing. Meat and cheese might just be the death of you… but not me.

Skate4Cancer and its founder Rob Dyer believe in knowledge. The cure for cancer is knowledge and knowing how to live a healthier lifestyle is a huge part of that. My main reason behind becoming vegan is illness (and cancer) prevention and I made that choice to better my life and well being. But there are many ways you can do this for yourself – not necessarily becoming vegan. You Are What You Eat is one part of the Dream.Love.Cure mission that outlines many other preventative measures to keep you informed and help you make the right decisions. Please go take a thorough look and connect with Skate4Cancer and spread the message via Facebook, Twitter, YouTube, myspace or your very own blog.

So if you think you could never eat vegetarian or vegan food – even for just one week – now’s your time to challenge yourself. Trust me, rather than go out and spend lots of money on groceries you might not be familiar with or start experimenting with cooking vegetarian/vegan, just get outside and try one of the Veggielicious restaurant offers and see just how delicious and satisfying this way of eating can be.

If you enjoy the menu items at places like Rawlicious, Live Organic Food Bar, and Vegetarian Haven maybe that will make a change in your mind and jumpstart some motivation to experiment with plant based meals at home. I’ve linked the restaurants listed above to my Yelp reviews for you to check out. While I eat at some of these places regularly, I’m so excited to venture outside my neighborhood and try some new places. Veggielicious is great excuse to do so! Most of the participating restaurants are in Toronto but I love the inclusion of Kind Food in Burlington and Brooklyn’s Restaurant in Thorold. I’ve heard amazing things about both and I plan on making a trip out there during this event.

If you go out to a yummy resto during Veggielicious please share your reviews with me or post to yelp.ca so we can spread the word and change the world, one eater at a time! For a full listing of participating restaurants and other info check out Veggielicious.ca

Vegan Mushroom Leek Quiche

Dough:
1 cup pastry flour OR all-purpose flour
3-4 tbsp Earth Balance
2-3 tbsp cold water
pinch of sea salt

This is a very simple tart/pie crust. I eyeballed the whole thing and only had 1 cup of flour in my cupboard. This made 5 tarts in a muffin pan. So if you’re making a dozen you should double this recipe. Using a pastry blender or your fingers cut the cold Earth Balance into the flour so it becomes crumbly but don’t over mixed. Then add the water a bit a time and mix with your hands or the pastry blender until you’ve got a ball of dough. The texture is pliable but not really wet or dry. Roll out on a floured surface and cut rough circles out approx. 3-4 inches wide. Just using your hands form and press the round of dough into lightly oiled muffin pan cups. Make a couple of stabs with a fork into the bottom of the crusts. I DIDN’T bake my crust in advance, but I should have. Bake these at 350 F for approx. 10-15 minutes until they are very lightly browned. Allow to cool before pouring in the filling.

Filling:
1/4 cup chopped onion
1/2 leek
1 cup mushrooms
8 oz silken tofu
2 tbsp dijon mustard
1/3 cup nutritional yeast flakes
1 tbsp tamari or shoyu
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp fresh thyme
1 tsp tumeric
1 1/2 tsp cornstarch
fresh ground pepper

Put all the ingredients, except the leek, mushroom, and onion in a blender or food processor and mix until well blended. Again some of these ingredients can be eliminated or replaced with other herbs and spices depending on your tastes. I made this all by eye balling and tasting as I went along until I got the right taste I wanted. However, the cornstarch should not be altered, only increased if you make more of this recipe.

Chop the onion, mushroom and leek into fairly small pieces. Saute everything until cooked through. Add the vegetables to the quiche mixture and fill each tart crust just before the top edge. Bake at 350 F for 15-20 minutes or until the filling is browned on top and bubbling.

I am still in awe of the versatility that tofu has. I encourage you not to shy away from incorporating it into your diet even if you’re not vegan or vegetarian. Yes, some people are allergic to soy. But the reason that happens is because people are eating a lot of packaged food and therefore eating a lot of processed genetically modified soy. You had no idea did you! Whole organic soy (Wildwood is a great brand) is good for you and the possibilities and uses for it are limitless.

First of all, there is NO place like this in the city, and its about freakin time! The menu is the perfect size and not overwhelming, the location is hot, and the food is fresh and all handmade (including the seitan).

I want to try everything – and I will – but tonight I tried the TVP “Beef” Burrito as well as a Yuba “Chicken” Taco and Jackfruit “Pulled Pork” Taco with the most delicious homemade coleslaw I’ve ever had on the side. This was all shared, BTW. I had been dreaming of cashew sour cream for days leading up to this too, because I knew it would be like the one they serve at Live (where the chef’s worked prior), and my dreams were fulfilled tonight! Excellent.

The strips of bean curd used in the “chicken” taco and the jackfruit “pulled pork” tasted amazing and both something I’ve never seen done before. The “Beef” Burrito was the best vegan “beef” I’ve ever had and I’m not the biggest fan of “mock meat” or TVP (textured vegetable protein) for that matter. But Hot Beans preps and cooks it right. The burrito is massive, stuffed with garlic-annatto rice, refried black beans, pico de gallo, cashew sour cream, and a fresh cilantro-jalapeno salsa. YUMMO!

If you can believe I had more room, I also had a chocolate cinnamon donut. I know… vegan donuts!! YES. The selection may vary from day to day, but also look for a cafe con leche and coconut-lime variety. You will die! Hmm the only thing I didn’t eat and should’ve were the hot beans! Next time.

It was great to see so many friends out to support Hot Beans and I can tell it’s going to be a huge hit. But you need to go and see for yourself! The official opening is Friday Feb 25, 2011. They’ll be open at noon that day and until 2 am every Friday and Saturday. I’ll see ya there!

(NOTE: photos of food were provided by Hot Beans, all others were taken by the author)

So it’s been just about a month of my new updated version of my diet. I haven’t had any white bread! But I do know some other refined sugar has snuck in, in small small amounts. I had some vegan chocolate chips that I was NOT about to throw out! (I’ll post those baked goods another day) No alcohol and no coffee. Not NO caffeine, I’ve had maybe 3 black types of tea. But that’s a HUGE step. I feel better. But I’m still working on it. I still haven’t kicked the movie popcorn!!

I made a Barley Risotto recently that was really good. I actually prefer it to using Arborio Rice which is a white starch. Barley is a whole grain and good for the immune system. I just cooked it slowly, the same way as a risotto, and added hot water and stock in small amounts stirring constantly until absorbed and the barley looked creamy. I added sauteed mushrooms and peas to the mix as well, AND lots of black pepper. Delicioso!

I got this new motivation from reading The Kind Diet by Alicia Silverstone right after the holidays. This book is not new, but I’ve been meaning to read it for a while. I finally got around to it – I received it as a gift (THANK YOU!). My decision to transition into veganism came from reading The Omnivore’s Dilemma and watching Food Inc. And one year later, I felt no matter what I decided to read/watch I needed to reaffirm why I was doing what I was doing, when it came to food. Alicia’s book is great for anyone who is even just in the thinking stages of becoming vegan/vegetarian. And likewise, it is also good for someone who is already a vegan looking to go that extra step. She takes things to what she dubs the “Superhero” level. It’s based on a macrobiotic lifestyle/diet. Whole grains, vegetables, legumes, beans, miso, sea vegetables, and no refined foods 95% of the time. I actually learned about a wealth of ingredients that were never on my radar before. But after a few days of trying to be VERY strict with it, I almost gagged myself. For the most part, sea vegetables are not my thing. I can tolerate nori every now and then, but other than that I kind of freaked. Not to mention I found a snail on a leaf of seaweed after re-hydrating it. It suggests having miso soup in the mornings to cleanse your system and set your body up right first thing in the morning. And that I can do – not everyday – but it has replaced that warm comforting feeling I was getting from coffee. Ya coffee. I can tell you right now, I have the same if not more energy than I did when I was drinking 1 cup of coffee a day. Plus my gut is not rotting. I didn’t realize how it made me feel until I eliminated it. So it’s all ginger tea and twig tea over here now. The pain – withdrawal and headaches – only lasted a week. Can you believe it? Just from having 1 cup a day!

I spent my new years eve at a beautiful indian wedding with a bunch of friends and didn’t have one drop of alcohol, and I had the best time ever. I danced all night long!  Normally I wouldn’t step foot on the floor without a buzz going on, but I embraced my choice to not drink and it was fine. I’m not saying I’ll never have a drink again, but I need to see what it’s like not to do it. Plus I’m not one of those troopers who can deal with a hangover on a Saturday morning. I am MOST unproductive.

In less than a month I have started to reinvent my life and learn more about balance. Being vegan is constantly about balance, and trying to keep things balanced. Sometimes I go way off track and get lazy – especially with getting my new job last November. But I find with my new “rules” I am able to stay on track a lot better. I’m not adopting the macrobiotic/Superhero lifestyle 100% because I feel that it too is not balanced. There’s almost no fruit, and it’s missing great foods like nuts, avocado, raw cacao and other elements from a raw food diet. I am still figuring out what works best for me. But one thing is for sure, eating white flour, white rice, refined sugar, and other packaged foods with chemicals and additives makes me aggravated and tired. I REALLY feel it, even with the smallest amount. And a small amount is all I would ever have, once and a while. Now I have to be ultra strict and deny myself of things like movie popcorn, bottled sauces with sugar, and processed vegan foods like daiya cheese. If I can pass on ONE major thing I learned from The Kind Diet. It’s that “evaporated cane juice” is exactly like white refined sugar. It’s an ingredient us vegans see in every packaged/processed convenient vegan product and it was making me sick. I didn’t realize it. So buyer beware! Do you get a lot of headaches? Me too… and that ingredient was one major factor.

I just have to remember that my body knows best, and every day is a new day. Starting this vegan journey is the best decision I’ve ever made. I would love to hear your experiences and trials on a vegan diet. If you have any other tips for me they would be most appreciated.

Luckily purchasing a Vitamix blender with my new found income has made it awesomely easy to get my fruit and veg intake in a jiffy. I’ve heard this machine is life changing, and now I know. It’s really quite incredible that it can whiz up a whole apple, 2 carrots, a 1/2 cup of berries, spinach, fresh ginger, and a shot of pure pom juice in the time it takes to sneeze. Or how about a sweet re-hydrating protein smoothie with raw almonds, rice milk, dates, banana, and coconut water.

I can also whiz up raw pesto cream in the Vitamix and store it in the fridge for the week to use as  a veggie dip, or as a tangy base for a pita pizza. I am slightly addicted to this at the moment. As a vegan I’ve missed pizza, but this is a million times better than anything I ate in my past life with cheese. The pesto is super easy: 1 cup raw sunflower seeds and almonds combined, 1/2 cup olive or sunflower oil, 2 cloves garlic, juice of one lemon, lots of basil, sea salt. I add water to make more and make it smoother, but you can also get a really dark green, chunkier pesto dip without water and run it through a food processor.

My comforting go-to is always brown rice pasta.  This is a Spicy Kung Pao Tofu dish I whipped up by just stir frying veggies and tofu and tossing with the noodles in a sauce of natural peanut butter, chilli garlic sauce, hoisin sauce, lime juice, brown rice vinegar, sunflower oil, and freshly grated ginger.

And I always have a pile of brown rice made up in the fridge so I can make stir fry and pair it with other things. If you bake up these acorn squash – I lightly coated in melted Earth Balance and a bit of maple syrup at 400 F – in advance you can stuff them with all kinds of things. In this case, it’s a simple and quick rice dish I did in a cast iron pan and just added cranberries, corn, walnuts, red pepper, and kale. I added some tahini for creaminess and a bit of cinnamon and nutmeg which gave it the perfect flavor to go with the squash.  I made this up on the spot and it’s a keeper! Also the seeds of the acorn squash were SO delish lightly seasoned and baked. I was going to put them in with the rice mixture, which would have been tasty, but I ate them all before everything was complete!

So if you want to keep eating right in more hectic times, it just takes a little bit of pre-planning and time to make sauces, grains etc.  in advance. If there’s good stuff in front of you when you open the fridge, you’ll be less compelled to resort to packaged foods. And seriously, looking at these pictures don’t you want to put in that extra effort

Anyway, I made chocolate pumpkin brownies for a pot luck dinner last week. And I just NOW realized they make the perfect Halloween treat! They are yummy yummy and not overly sweet since they  use pure pumpkin puree, raw cacao powder, and unrefined sugars. The recipe was passed along to me by a friend, but it’s from Vegan Cupcakes Take Over the World.

Of course they don’t quite look like the ones from VCTOTW, because whenever I follow a recipe it’s never the same as the picture I’m  following. The only difference is I used raw cacao powder instead of dutch process cocoa, and cornstarch instead of tapioca flour. Don’t get me wrong, they were still deliciously chocolatey and pumpkiney!

Also this will be the first Halloween where I don’t eat commercial halloween candy, since going vegan in 2010. And I’m ok with it. I have lost my desire for candy, it’s weird.