Tag Archives: vegetarian

VeganVille: The Holiday Blues

I love winter and all its holidays: Three Kings’ Day, Christmas, Kwanzaa, Hanukkah, you name it (and please do, the more I learn about, the more I can party). Everything is all warm and sparkly and if you knew me you would know I’m nothing if not a giant, crumpled ball of tinfoil, at least emotionally. I can relate to winter holidays.

What I don’t love, however, is that all holiday parties seem to revolve around mother lodes of meat. And I hate to admit it, but even though I’ve been vegan since well before Al Gore invented the internet, there have been times when I have caved and brought meat, at the host’s request, to some shindig or other. As you no doubt can guess, that always turns out badly in the end.

Most recently, for example, I had a boss that I shall call Mistress Congeniality for the purposes of this reminiscence. She asked us, her minions, to attend an optional (not-optional) holiday party/team-building at her house. She said she would provide the vegetable sides and desserts, and assigned the other necessary items to the rest of the celebrants. I was asked to bring a tray of tendons, or at least that’s what I heard her say.

Trusting, gentle tenderfoot that I am, as I roamed the supermarket on the way to the fete, not having eaten all day, I ignored the delicious displays of olives, loaves of artisan bread, freshly-cut trays of crudité, and pint after pint of non-dairy frozen desserts with names like Caramel Calorie Cowabunga and Buttbusting Brownie Deliciousness.

She was providing non-meat food, she said, and, so I bought only what the Minister of Toil told me to bring: something that used to have a face. So after considering the possibilities that were available that wouldn’t gross me out excessively, or involve me having to do any touching or preparation, I grabbed the first grizzled, oil-soaked lump I came across:  something aging in the rotisserie. I’m guessing it was a chicken, but the chickens I know have beautiful feathers. Still attached. Along with their heads.

Anyway, I remember thinking sarcastically as I entered the Bastille that evening that I could always eat my freshly manicured nails if there was nothing else—they were glittery, silver and matched my tiara perfectly.

So when I put my contribution of crud next to everyone else’s unrecognizable piles and lumps, I became mildly alarmed when a quick scan revealed…no crackers, no spreads, no vegetables, no sides, no dessert..WAIT!  I spoke too soon—at the end of the counter was three small dishes that weren’t loaded with ground Buzzard or minced bandicoot: a miniature plate of gherkins, a small bowl of chow chow and a plate of onion and tomato slices. I’d been HAD!

Wow. Not only did Santa NOT give me a present that year, he used my life as a reindeer rest stop and didn’t bother to clean up after the rascals. At least my fingernails were delicious.  And let me reinforce that you don’t team-build very well on an empty stomach.

Happy Merry!

 

Written by Ginger Rail*

 

(*Ginger Rail is the pen name of our favorite vegan writer in Southwest Virginia. She spends her spare time entertaining her friends and family with her hilarious adventures–and now she’s sharing them with us!)

Bella Loves: Three Bridges

Either you’re running late for the second night in a row, you have a million things to do, or you’re just plain exhausted and you don’t have the energy to cook dinner. No worries, the Bella girls have you covered! We just discovered Three Bridges meals that are so easy to make and are good for you too!
Three Bridges got their name from the three “bridges” that they stand for: chef-crafted recipes, endless creativity, and good living. They are a company that worry about not only what is best for your body, but what is best for the environment. In order to keep you healthy they only use the best ingredients in their meals. You can purchase dishes like their ravioli or their tortellini at your local grocery store or from their website! It’s so easy; it helps you to spend less time in the kitchen and more time doing what you love instead. In order to do what’s best for the environment, Three Bridges has begun to generate over a third of the electricity they use in producing their meals using their very own solar panels!  Even better, they also use paper-based packaging and soy-based ink.
If you’re on a special diet, don’t sweat it; they also have gluten free and vegetarian options too! Three Bridges’ goal is to make you feel that you are making the best choices at the grocery store for you and your family. You shouldn’t have to feel guilty on the nights that you don’t have time to cook! Put down the phone, don’t order that pizza…instead check out Three Bridges and know that you’re making the right choice for you and the environment!

 

Written by Kathleen Duffy

Gluten-Free Vegetarian Family Cookbook

512r7bijk2L._SX258_BO1,204,203,200_The Gluten-Free Vegetarian Family Cookbook is a great way to introduce yourself to gluten-free vegetarian meals and stay healthy in the process. It includes 150 healthy recipes for meals, snacks, sides, desserts and more. Within, you’ll find delicious recipes like the following one for a Sloppy June and Sprout Panini:

2 pieces gluten-free bread (there are recipes for different flavors in the book)
sliced avocado
hummus
1/4 c Sloppy June filling (recipe in book)
sprouts
sliced cheese or vegan cheese (optional)
coconut oil spray for the grill

  1. Lay 1 piece of bread on a cutting board. Place a slice or two of avocado on the bread; you may wish to mash it and spread it on the bread. Top with a small amount of hummus (about 1 tablespoon) and spread it out. Add the Sloppy June filling and spread it out, then add the sprouts and cheese. Place the second piece of bread on top.
  2. Lightly spray the top and bottom of panini machine or indoor electric grill with coconut oil. Put the sandwich in the grill and press it together. The machine should tell you when the panini is done, or grill until the bread is browned and the ingredients are heated. Save immediately.

Enter to win a copy of The Gluten-Free Vegetarian Family Cookbook on our Facebook page.