Saturday, November 17, 2012

Read the Fine Print

I've always been a label reader. Always. When I was a little girl, as soon as I learned to read I was putting my new found skills to good use, reading not just books, but everything that was written in English. Toothpaste tubes, cereal boxes, even the pamphlet detailing the rules to the game Clue. I took the time to read everything because I enjoyed learning and felt it was imperative to know these things. I noticed I was alone on this quickly when my friends would joke that I was a "nerd" when they would catch me reading the ingredients on our box of cookies. I was puzzled at why they thought it was weird. Isn't the information there for a reason?

So when I started eating a vegetarian diet in 2001, it was already second nature to read the labels of foods, and making sure something was free of gelatin, carmine color (the guts of squished red beetles, used to enhance the red or purple colors of some food products-yuck), chicken or beef broth, to name a few, was easy for me. But many people don't habitually read food labels, which can be disastrous.

Case in point, my husband and I bought some tomato paste last time we went shopping, but forgot we already had some at home. So we ended up with two different brands, one store brand and the other a major brand. The major brand, Contadina, is labeled "Tomato Paste" in large white letters and "Product" underneath in much smaller letters. This tomato paste was made "with Italian Herbs". The generic brand is just labeled "Tomato Paste".

What do you think the tomato paste "product" is made with? Do you think someone with a gluten intolerance, someone following a vegan diet, or someone allergic to soy or corn would think they have to check that their tomato paste would include any offenders? Check it out:

The Tomato Paste Product contains ingredients most of us would never expect, like high fructose corn syrup (second on the list!), Romano cheese, yeast, soy and wheat gluten proteins, and partially hydrogenated soybean oil. Notice the generic brand on the right contains just tomatoes and citric acid. Sure, it's not a perfect comparison, but I showed them side-by-side to prove that all the other ingredients are unnecessary, with or without herbs.

I think it's a reasonable expectation that your tomato paste with Italian herbs would not need all the other ingredients that force the company to include the word "product" on the label. Most of us would understandably just expect tomatoes and herbs. It is not unreasonable for a person who excludes dairy or gluten from their diet to think their tomato paste would be free of these items. We've got to read the labels of everything to be safe.

Especially in restaurants, where the ingredients are not listed for every menu item, you've got to ask questions. I waited tables at a popular pizza chain in California and their spinach and artichoke dip included chicken broth. Totally unnecessary, as was proven when they changed the recipe and omitted the chicken broth and nobody noticed any difference in taste. But who would think that would be in the spinach dip? Don't feel silly about asking--you never know.

I made the mistake once of ordering the minestrone soup at some hole in the wall Italian place without asking any questions about it. It's minestrone, which is a classic vegetarian soup, so of course I just ordered it. It arrived with bacon in it. Bacon, are you kidding me? Leave it to meat-obsessed Americans to ruin a perfectly healthy dish by adding fatty pig flesh. I explained to the server when I sent it back that it isn't labeled on the menu as having bacon in it so I didn't think it wouldn't be vegetarian. Restaurant owners should be wiser about how they describe their dishes on their menus.

Has anything like this ever happened to you? I'd like to hear your stories!

Thursday, November 15, 2012

Vodka Sauce Recipe!

I will admit I was skeptical of vodka sauce before I tried it. Why would adding the most flavorless alcohol to a tomato sauce be a good thing? I didn't even like to drink vodka, let alone ruin my pasta sauce with it! But WOW, this is so delicious you won't want to stop eating it even if you're trying to save room for dessert. This is my husband's recipe and he serves it over penne, but of course you can use any pasta you prefer. This recipe will make enough to serve a large family (large as in up to 6 people, not the Duggars), but served with a salad on the side it can go even further. Enjoy!

You will need:

2 lbs (2 boxes that are 16oz each) dried penne pasta
2-3 tablespoons olive oil
4-6 cloves of garlic, minced
2 cups sliced fresh mushrooms (optional, but really adds to the dish)
2 tablespoons chopped fresh basil
1 teaspoon each of dried parsley and oregano
1 cup vodka
1 teaspoon each salt and black pepper, more to taste if needed
2 teaspoons sugar
1 (28 oz) can of crushed tomatoes
1 (28 oz) can of tomato sauce or puree
1 cup heavy cream or vegan cream substitute for cooking
Shredded Italian cheeses or Shredded Daiya cheese, optional

1) Get a large pot of water to boil and cook penne until al dente. Drain and set aside.

2) While waiting for water to boil and noodles to cook, saute in a large saucepan the oil, garlic, basil, parsley, oregano, and mushrooms over medium heat 1-2 minutes (if not using mushrooms, saute only 30 seconds). Then add vodka and simmer 20 minutes (this is essential to cook the alcohol out, as not cooking it long enough will leave it tasting too much like a cocktail). Do not boil.

3) Add tomato sauce and crushed tomatoes, sugar, salt, and pepper and cook 15 minutes.

4) Stir in cream and cook 1 minute. Serve over penne and top with cheese, if you so desire.

Monday, October 29, 2012

Deliciously Chewy Vegan Peanut Butter Cookies

Craving a soft and chewy peanut butter cookie? Looking for a recipe that excludes eggs and butter? Look no further because these cookies will satisfy your every cookie desire!

You will need:
1/2 cup margarine
1 1/4 cups sugar
3/4 cup creamy peanut butter
1/2 cup vegetable oil
2 teaspoons molasses
2 teaspoons vanilla extract
2 teaspoons agave syrup
Ener-G Egg Replacer = 2 eggs
2 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

1) Preheat oven to 350 F. Prepare two sheet pans with parchment paper.

2) Cream the margarine in a mixer on medium speed, add the sugar slowly and beat until light and fluffy, about 3 minutes.  Reduce speed to low and add the oil, "eggs", peanut butter, agave syrup, molasses, and vanilla. Blend until smooth.

3) Sift together the flour, baking soda, and salt into the wet mixture. Stir by hand just until incorporated.

4) Use a small ice cream scooper to scoop dough and space them about 2" apart on cookie sheet (I put only 6 cookies per sheet). Pour a little sugar on a plate, dip a fork into sugar, and use the fork to flatten the balls of dough into a cookie shape (but don't flatten too much, the cookies will spread out during baking).

5) Bake 12-15 minutes, or until lightly golden on top. Pull from oven, allow to rest a minute, then scoop cookies off pan and place onto cooling rack. Makes about 18 cookies.

Variations: You can add 1/2 cup of chocolate chips to the batter or press chopped peanuts onto the tops before baking for added texture. Yum!

Note: I've found that these cookies stay chewy for about a day, so don't make them days ahead if you plan to bring them to a party (but they are still delicious crunchy!)

Thursday, May 10, 2012

New Photo Shoot

Good day everyone!

Terry and I recently had a photo shoot in the whimsical forests of northern Michigan, where trees are at once alive and dead, and you are lucky to catch a glimpse of the animals as they pop up from the ground and scurry about. We could hear almost nothing, except a woodpecker in the distance, and the occasional burst of loud wind rushing through the trees. It was mostly overcast and dreary, but the sun still shined at moments. We shot in a few areas that we thought were the most interesting and tried to capture something subtly profound. The complete photo session is available to members of Liz Check it out :-)

We also visited a small town named Goodhart, right off Lake Michigan, where you drive down winding dirt roads among the forest to reach the lake homes. There was a tiny, old, one-room church with an accompanying cemetery. It looked abandoned, since we were there on a Sunday morning and there was not a soul in sight. We eagerly bounced out of the car to shoot in front of it all, when we were suddenly amidst an enormous swarm of little black bugs. We didn't realize they were literally everywhere, so we tried to move on and locate a new spot, but alas, the bugs won that war and we had to give up. There were so many of them, we couldn't open our mouths or we would have been eating bugs for brunch.

It wasn't until later that day that we discovered that the quaint little vacation town of Goodhart was home to a vicious murder of an entire family. It happened in the late '60s, when a family was in town from Detroit to spend the summer at their lake house. It is still considered unsolved.