The Vegan Hundred

) Copy this list into your blog or social networking site profile, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out or italicize any items that you would never consider eating.
4) Optional extra: Post a comment on this post linking to your results.


The Vegan Hundred:


1. Molasses
2. Cactus/Nopales 5.
3. Scrambled Tofu
4. Grilled Portobella Caps
5. Fresh Ground Horseradish
6. Sweet Potato Biscuits
7. Arepa
8. Vegan Coleslaw
9. Ginger Carrot Soup
10. Fiddlehead Ferns
11. Roasted Elephant Garlic
12. Umeboshi
13. Almond Butter Toast
14. Aloe Vera
15. H and H Bagel NYC
16. Slow Roasted Butternut Squash
17. White truffle
18. Fruit wine made from something other than grapes
19. Freshly ground wasabi
20. Coconut Milk Ice Cream

21. Heirloom Tomatoes

22. Orchard-Fresh pressed Apple Cider
23. Organic California Mango (in season Sept-Oct only)
24. Quinoa
25. Papaya Smoothie
26. Raw Scotch Bonnet or Habañero pepper
27. Goji Berry Tea
28. Fennel
29. Vegan Chocolate Chip Cookie
30. Radishes and Vegan Buttery Spread

31. Starfruit
32. Oven fresh Sourdough bread 

33. Sangria made with premium fruit and juices

34. Sauerkraut
35. Acai Smoothie
36. Blue Foot Mushrooms
37. Vegan Cupcake from Babycakes nyc

38. Sweet Potatoes and Tempeh Combo
39. Falafel
40. Spelt Crust Pizza
41. Salt and Pepper Oyster Mushrooms
42. Jicama Slaw
43. Pumpkin Edamame Ginger Dumplings
44. Hemp Milk
45. Rose Champagne
46. Fuyu
47. Raw Avocado-Coconut Soup
48. Tofu Pesto Sandwich

49. Apple-Lemon-Ginger-Cayanne

50. Grilled Seitan
51. Prickly pear
52. Fresh Pressed Almond Milk
53. Concord Grapes off the vine
54. Ramps
55. Coconut Water fresh from a young coconut
56. Organic Arugula
57. Vidalia Onion
58. Sampler of organic produce from Diamond Organics

59. Honeycrisp Apple
60. Poi
61. Vegan Campfire-toasted Smores

62. Grapeseed Oil

63. Farm fresh-picked Peach

64. Freshly made pita bread with freshly made hummus
65. Chestnut Snack Packs
66. Fresh Guava

67. Mint Chocolate Chip Oatmeal Cookies
68. Raw Mallomar from One Lucky Duck, NYC

69. Fried Plantains
70. Mache
71. Golden Beets
72. Barrel-Fresh Pickles
73. Liquid Smoke
74. Meyer Lemon
75. Veggie Paella
76. Vegan Lasagna
77. Kombucha
78. Homemade Soy Milk
79. Lapsang souchong
80. Lychee Bellini
81. Tempeh Bacon
82. Sprouted Grain Bread
83. Lemon Pepper Tempeh
84. Vanilla Bean
85. Watercress
86. Carrot you pulled out of the ground yourself
87. Vegan In-Season Fruit Pie
88. Flowers
89. Corn Chowder
90. High Quality Vegan Raw Chocolate
91. Yellow fuzz-free Kiwi
92. White Flesh Grapefruit
93. Harissa
94. Coconut Oil
95. Jackfruit

96. Homemade Risotto
97. Spirulina
98. Seedless ‘Pixie’ Tangerine

99. Gourmet Sorbet, not store bought

100. Fresh Plucked English Peas

Organic Chipoltle BBQ Sauce

1/3 C Olive Oil
2 large onions - finely chopped
2 carrots - peeled + chopped
2-3 stalks celery - finely chopped
4 large cloves garlic - minced
1 large leek (2 if small) - chopped
16 oz. mushrooms - chopped
2 medium red bell peppers - chopped
2-4 chipoltle chilis - adjust for spiciness (dried are fine)
1/4 C molassas
1/2 - 3/4 C brown sugar
3/4 C water
16-24 oz. tomato juice
12 oz. can tomatoes - drained + lightly chopped
5-6 sage leaves
2 Tbs thyme - chopped


Heat olive oil over medium heat, add onions, sautee 5 minutes, add celery + carrots - sautee 3 minutes. Add garlic - sautee 2 minutes. Add mushrooms, red bell peppers, chipoltle hot chilis - sautee 5 minutes. Stir in molassas and brown sugar - cook until mix begins to carmalize. Add apple cider vinegar and tomatoes - stir and simmer to thicken. Add tomato juice and herbs - cook until well combined for approx. 6-10 minutes. Remove from heat and slowly pour mixture into food processor. Process all veggies until they reach a thick consistency. Return to pan and heat while adding water to thin as necessary.

This BBQ sauce is best used over grilled tofu, but can be used on any sandwich, in any wrap or even as a dip (just process for a shorter period of time).

Quick Vegan Bagels

Most people think that making bagels is a day long process (even two!) with this quick recipe you can go from flour and yeast to eating tofutti frosted bagels in 2 hours. These delicious boiled and baked bagels are a necessity for breakfast, brunch, lunch, dinner, munchies... the list goes on.

Makes 8 to 12 medium sized bagels
1 1/2 cup warm water
1 1/4 oz. package active dry yeast
2 1/2 cup all purpose flour (I use Bob's Red Mill)
1 1/2 cup whole wheat pastry flour
2 tsp vital wheat gluten
2 tsp kosher or sea salt
1 Tbs light brown sugar

oil for bowl
salt for water

Dissolve sugar in warm water and add yeast. Stir to combine. Set aside for later use, your yeast mixture should swell slightly to assure potency.

Sift together all other ingredients in large mixing bowl. Fold in yeast/sugar water. Knead for approx. 10 - 15 minutes or use dough hook of mixer.
Place dough in oiled bowl and let rise for 1 to 2 hours.

Put large pot of boiling water on high heat. Add 1 Tbsp salt. Preheat oven to 425.
Remove dough from bowl, place on cutting board or nonstick surface, cut into 8-12 pieces. Form into balls. Slightly flatten ball of dough. Fold under from center until a small hole forms, continue to fold until the hole is about 1 inch wide. Repeat for all balls of dough. Place formed bagels on baking sheet and cover, let rise for 10 - 15 minutes.
Mix desired toppings (onion, poppy seed, sesame seed, salt, etc.)
Reduce boiling water to low simmer. Drop 3 bagels into water. Simmer for 1 minute, turn bagels to other side and simmer for another minute. Remove bagels from water and place on a baking sheet, be SURE not to boil the bagels longer than 2 minutes. This would result in soggy bagels!
At this point you can sprinkle the toppings onto the bagels or roll the bagels on a plate full of your selected toppings.
Cook bagels for 17-19 minutes. Remove from heat and let cool for 30 minutes. ENJOY

Vegan Homemade Marinara Sauce

After trying many, many, many tomato sauces based on both herbs, nuts and the classic soffritto I finally arrived at this one. It's necessary to use fresh herbs and organic vegetables in this sauce otherwise the taste will be metallic and dry. This sauce is best used over homemade pasta.

3 Tbs Olive Oil
1 Medium Yellow Onion - Finely Chopped
2 Large Carrots - Peeled, Chopped
2 Stalks Celery - Chopped
4 Large Garlic Cloves - Minced
1/2 Large Red Bell Pepper - Chopped
Thyme - Leaves of 5-6 Sprigs
1/4 Basil - Chopped
1 1/2 tsp Sugar
1/4 tsp White Pepper
1 Tomato
24 oz. Can Tomato Puree
6 oz. Water


Salt, Pepper, Spices to taste


Heat olive oil over medium heat, add onions, sautee 3 minutes. Add chopped carrots and celery, sautee 3 minutes. Add chopped garlic, red bell pepper, thyme, basil. Sautee until fragrant approx. 10 minutes. Slowly pour tomato puree into pan heating thoroughly. Stir in sugar to cut acidity. Pour in water, stir. Season to taste. Simmer 20 minutes to 2 hours to thicken and infuse flavors adding more water if necessary. Remove from heat and serve over sauteed veggies, orzo, pasta, etc.

Organic Avocado and Black Bean Mash Over Yellow Saffron Rice

Although that dish does have a rather distasteful name that doesn't take away from the creamy "I can't believe this is actually vegan"-ness of the meal.

Ingredients
1 Zucchini
1/2 Red Bell Pepper
1 C refried black beans
1/2 Vidalia onion
1/4 Lime (squeezed for juice)
3 Tbs Earth Balance
2 Tbs Olive oil
3/4 tsp Salt
3/4 tsp Ground black pepper
6-8 Baby Bella mushrooms or 1 Portabello Cap -chopped
1/2 Red vine tomato
2 Avocados (mashed)
Cayenne pepper and garlic to taste

1.5 C Jasmine or Mexican rice flavored with saffron


1. In a large frying pan combine EB, Olive oil, salt, pepper, garlic, cayenne pepper - saute over medium heat

2. In large saucepan boil water and add rice, flavor water with saffron, EB, salt, pepper and Cayenne pepper

3. Add Chopped onion and cubed mushrooms, do not stir

4. Add Zucchini, Tomato, red pepper

5. Stir and saute all vegetables, add 1/2 can of refried beans until there is a general consistency

6. Add two mashed avocados and mix accordingly.

7. Serve hot over rice

--Cook Time: 30-45 minutes

This should be served according to your own tastes as all vegetables and seasonings can be altered. Add marinated seitan for extra protein and texture. This dish also requires your constant attention or a lengthy prep time.