Tag Archives: non-dairy milk

Nora Kuby Photography for VegNews

Anyone who knows me knows that I am my own toughest critic, so when I say that you don’t need to tell me it’s been an embarrassingly long time since I last Pride & Vegudiced, I mean it. In Jane Austen’s own words, “Oh! do not attack me with your watch. A watch is always too fast or too slow. I cannot be dictated to by a watch.” :)

No, but seriously, my life’s been a bit of a roller coaster since last June. I’ve experienced a few hard knocks in my personal life (but have lived to tell the tale and would like to believe I am stronger for all of it!); I left my wonderful job at DrWeil.com to return to school at ASU to take pre-med classes with the possible goal of becoming a nutritionist, naturopath, or integrative doctor myself (I want to be just like Dr. Weil, but less hairy and more vegan!); I finally left my parents’ house and moved in with my good friend Allison near campus; and, in December, I began working at my favorite restaurant (literally, my favorite restaurant in the entire world, and, as an English minor, I never misuse the word “literally”…), Pomegranate Café. It’s organic, almost entirely vegan, and so gosh darn lovely that it deserves its own post, so you can look forward to that!

Some other things I’ve been up to since we last spoke include getting a haircut I severely regret; dressing up as Hermione and waiting 20 hours in line with my sister and good friends, Laura and Bear (dressed as Dobby, Bellatrix, and Luna, respectively) for the premiere of Harry Potter and the Deathly Hallows: Part 2, where I simultaneously experienced unadulterated joy, communal paroxysms of grief, and the end of my childhood; meeting my hero, vegan author and inspirational speaker, Colleen Patrick-Goudreau of Compassionate Cooks, when she came to speak at ASU (thanks to my mom’s event planning); playing lots and lots of soccer; finally upgrading to an iPhone 4S from my sad, sad EnV2 (a.k.a. the glorified calculator); shooting my first wedding (for my beautiful friend Lindsay!); completing the giant, full-spread, 700+ clue Thanksgiving crossword almost on my own; spending ten days in Jamaica with my dad’s side of the family; and not caring about the Super Bowl for the 24th time in my life.

Also since we last spoke, both my mom and little sister have joined the vegan wolf pack! (My sister actually revealed to me that she was going vegan by adapting the famous “wolf pack” speech from The Hangover to refer to her joining my vegan wolf pack  – it was hilarious and I will have to post the full transcript at some point…) Having two of the people I love most in this world adopt the same joyful lifestyle that has shaped me into the person I am today is extremely gratifying; it also taught me that leading by example can be more powerful than vegangelizing. I love that they came to veganism on their own once I stepped down from my vegan soapbox. I’m so proud of them!

As cute as my mom and sister are, I know you’re all here for the food porn. I’m happy to inform you that, despite not blogging for eight months, I haven’t quite abandoned food photography. In fact, quite the contrary: I’ve become a recipe photographer for everyone’s favorite vegan publication, VegNews Magazine! I’m currently working on my fifth assignment for the magazine, which will appear in this year’s May-June issue, but I thought I’d share my first four published photos with you all, just in case you’re not all avid VegNews subscribers!

My first (and I must say, favorite) published photo was Robin Robertson’s Thai Lettuce Bites in the July-August 2011 issue. The flavors and colors were poppin’…

Next up, Gena Hamshaw’s Vanilla Almond Milk, featured in the September-October 2011 issue. This vegan’s made plenty of almond milk in her day (I actually own a black and white shirt that says, “Got nut milk?”), but this recipe was quite possibly the best.

For the November-December 2011 Holiday Issue, I whipped up another Robin Robertson creation: Classic Fry Bread (click for the recipe!).

Finally, the most recent (March-April 2012) issue of VegNews features my photo of Allison Rivers Samson’s Fresh Mushroom Ceviche:

That’s all I’ve got for now, folks. Thanks for sticking with Pride & Vegudice despite my extended absence – I will try to post at least once a month from this point forward, especially once I get my greedy little hands on the imminent Canon 5D Mark III. If that doesn’t motivate me to photograph everything in sight (including food), I don’t know what will!

Granola Love

Welcome to my new self-hosted WordPress blog and happy late Valentine’s Day!

I made a couple batches of granola recently, one from The Candle Café Cookbook and one from 500 Vegan Recipes. Both were totally different kinds of granola, but delicious in their own right. :)

The Candle Café Granola was really interesting in that it used steel cut oats as well as regular rolled ones, which I’ve never done before. Plus, it called for coconut oil and maple syrup–the best fat and the best sweetener! This granola came out super crunchy, with no clumps whatsoever–almost like a cross between granola and muesli.

Unfortunately, I had barely any of the ingredients that it called for, so I subbed sesame seeds and pine nuts for the sunflower seeds and walnuts, dried orange cranberries and candied ginger instead of currants, and extra almonds for the coconut. Now that I think about it, I think my version is better. Much more exotic–it had a really exciting flavor that you couldn’t quite put your finger on!

Then I made a recipe I’ve been dying to try since Celine first posted it at Have Cake, Will Travel: PB&J Granola!

This was a much healthier, more subtly sweet granola made with rolled oats and brown rice flour (or at least I think I used brown rice flour–we forget to label our plastic bags of bulk bin flour sometimes…), with chunks of jam swirled in just before baking. I used strawberry of course! What is UP with those people who only eat grape PB&Js?!

Maybe I underbaked it, but this granola was super soft and chewy. It made GREAT clumps, so if clumpy granola is your thing, then please go buy this book (there are also four or five more phenomenal granola recipes in the book!).

Perfect with bananas and vanilla hemp milk!

Gluten-Free Sunrise

Two gluten-free sunrises, actually! I’m sure most of you are familiar with Nature’s Path. Not only are they an exclusively organic company, but, as far as I’m concerned, they have yet to make a bad cereal – well, I’ve only tried the vegan ones, but I’d guess that 90% of their cereals are vegan anyways, the main non-vegan offender being the occasional inclusion of honey. I lurrrve their Peanut Butter Granola and my family adores their Flax Plus, especially my dad. He has a bowl of Flax Plus with raisins and bananas every single morning of his life unless I happen to be whipping up some pancakes or muffins, in which case he can usually be prevailed on to leave the Flax Plus in the pantry. He even uses 1/2 soy milk in it! Someday I’ll get him to 100% soy milk – funny story: when I was little, my dad had read that soy is especially beneficial for young girls in early stages of development, so he started diluting my cow’s milk with soy milk, gradually upping the concentration until my little five-year-old self eventually caught on and called him out on it!

Anyways, Nature’s Path makes an insane amount of gluten-free cereals. I tried my first one – Mesa Sunrise – this summer when, with my stomach problems, I was afraid I might have a gluten-sensitivity. It turned out not to be a gluten-allergy (I still don’t know what it was!), but the “scare” got me more interested in gluten-free, or at least wheat-free, alternatives because I, like most of you, eat a lot of wheat, and too much of anything isn’t a good thing. A large percentage of wheat is genetically-modified too. Finally, even if wheat isn’t unhealthy per se, it’s not as nutrient-packed as other grains like quinoa.

So, you can imagine how excited I was when, at work at the Weil Lifestyle office this summer, one of my coworkers announced a shipment of Nature’s Path cereal samples had arrived. The chance to sample unreleased cereal from one of my favorite health food companies in the world? And gluten-free cereal? And one of them is MAPLE flavored? Um, hello!

I present to you Crunchy Maple Sunrise and Crunchy Vanilla Sunrise, Nature’s Path’s two new gluten-free options. Maple Sunrise:

As you can see, it has a great texture. Although I enjoyed the Mesa Sunrise I tried over the summer, the flakes were a little monotonous. These new cereals have flakes and various sizes of puffs. Yummy, and keeps you on your toes!

Here’s the Vanilla Sunrise, served with Trader Joe’s new Whole Grain Milk (which is also really good – have any of you guys tried it?):

I really liked both cereals, but as I’m a bit of a maple fanatic, it was obviously my favorite of the two. And yes, they are sweeter than something like Flax Plus, but sometimes that’s okay! I’d say they’re on the sweeter side of healthy. That’s a nice way to put it, isn’t it?

According to this article, they should be on sale next week (September 13th!), so go get ’em!