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For many people, the most difficult transitional item to replace in a vegan diet is cheese.  Thankfully, the market is chock full of many substitutes.  However, perhaps one of the most noticeably absent, yet-to-be-artfully-replaced-as-a-vegan-version sweet food items is white chocolate!  Oh where oh where can it be?

The on-line vegan merchants certainly have versions, like Pangea’s own Vegan Sweets brand of white chocolate chips (http://www.veganstore.com/809.html),  an imported version from Vegan Essentials (http://www.veganessentials.com/catalog/dairy-free-white-chocolate-chips.htm), and Cosmo Vegan Shoppe’s kosher version (http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=OWCC).  While it is comforting to know that alternatives to “white chocolate” are out there, there needs to be a greater variety!  More variety will hopefully lead to higher standards.  No doubt the use for these white chocolate chips can be successful when mixed into other items (i.e. to detract from the ersatz vegan version of white chocolate) or used as a coating (which is usually waxy anyhow), but the discernible palate will likely be left reminiscing of a happier mouth feel.

Yet our convictions keep us away from the dairy versions, even if it is to the detriment of our palate.  Supply and demand for vegan white chocolate will surely follow the footsteps of vegan ice cream, milks and cheeses, but how long must we wait?  Not to mention the fact that there has yet been a mainstream organic and/or fair labor version of these vegan white chocolate items.  For this author, veg*ism isn’t just about the animals, it’s about a holistic world view where one person’s benefit that comes at a cost to another is not only far from being a “benefit,” it’s just plain unfair.   Let’s hope there’s a happy, tasty vegan white chocolate chip alternative that will be on the market soon enough!  In the meantime, I suppose we can all just make do with what’s out there.

It’s that time of the year again: pumpkin season!  What better thing to do than to eat this nutritious vitamin A/beta carotene powerhouse whenever possible?!  Not only is it loaded with antioxidants, it is low in calories, high in fiber and potassium, and a good source of many other important vitamins and minerals.

Getting tired of pumpkin pie?  Is that possible?  Here are some suggestions on how to incorporate pumpkin into your dining experiences!

First, decide whether you are using pumpkin puree or a whole pumpkin.  Pumpkin puree is fast and easy, just open the can and you’re ready to go!  If you have the option, why not choose organic?  Be sure to find the plain puree, as there is pumpkin puree and pumpkin pie mix.  If you’d prefer picking your own pumpkin, be sure to find the baking pumpkin variety (often referred to as sugar pie pumpkins).  These pumpkins are usually smaller than the ones used to carve jack o’ lanterns.  If you use a whole pumpkin, you can roast or boil, then mash to make puree or cut to use in pieces.

Second, decide what to make!  So many choices, so little time!  

Desserts: Pumpkin pie/tart, pumpkin “cheesecake” (use tofu or soy ”cream cheese”), pumpkin ice cream, pumpkin cookies, pumpkin bars, pumpkin cake (think carrot cake, but with a smoother consistency), pumpkin bread pudding, pumpkin tapioca, etc.  Jazz up any of these dessert items by adding spices, chocolate, nuts, caramel, soy whip, ice cream or anything else you like.

Breakfast items: Pumpkin pancakes/waffles (add 1/2 cup of pumpkin puree to your regular mix, then add enough of the water/liquid until the consistency is right), pumpkin smoothie, pumpkin quick bread or muffins (think carrot bread with fruit and/or nuts), pumpkin rolls (think cinnamon raisin bread/rolls), pumpkin scones, or savory pumpkin tofu scramble (add chopped pumpkin to your scramble, along with any other veggies, and season as desired!), etc.

Lunch/dinner items: Sauteed pumpkin (add to vegetable sauté, nice contrast with broccoli, green beans, and/or kale, then season as desired with a tasty sauce), roasted pumpkin with brown sugar and cinnamon, mashed pumpkin with maple syrup and cinnamon, pumpkin curry (add bite-size pieces to any curry dish), pumpkin soup (puree, then season to taste; or add in bite-size pieces to any soup), pumpkin ravioli, pumpkin sauce (pumpkin puree, thinned down as needed, spoon over pasta, rice, veggies, tofu/fake meat, etc.), pumpkin spread (add savory seasonings, nuts, etc., and serve with whole-grain crackers), etc.

With so many different ways to eat this nutritional and tasty squash, try a few, be creative, and enjoy!

Isn’t it wonderful to know how many calories are really in that dish served up at chain restaurant x in NYC?  Yes, it’s great for people to think about how many calories they’re eating.  However, I would love to see this go one step further.  Obviously, for these “chain” restaurants in NYC to include calorie contents for their menu items, they must first list and insert ingredient amounts into some calorie counting software program. 

Wouldn’t the next wonderful step be to require these establishments to also provide the list of ingredients in their menu items to be customer-accessible and located at the counter or on the table?  Imagine that!  Anyone could dine out veg*n style with far less effort than currently.  This could help those who might wish to eat veg*n food but are embarassed to make a scene in front of their family, significant other, friends, boss or co-workers.  Additionally, it would avoid those maladroit situations where the establishment’s staff isn’t really sure if an item is veg*n or not.  Instead of waiting for the sheepish response that the staff will check for you, the diner would likely already know himself or herself by reading the ingredient list! 

I applaud NYC’s efforts to mandate posting calorie contents, and believe it is just a matter of time before ingredient lists will have to be as readily available too!

In the northern hemisphere, it is full swing into autumn.  One of the traditional American autumnal pasttimes includes picking your own produce!  What’s better than seeing where your food comes from and thanking the farmers who are helping keep our pantries filled with goodies?

In many areas along the Atlantic Seaboard, apple and pumpkin picking are at their prime!  Pick some apples and bring them to lunch, or turn some into apple sauce, jar it for the winter!  OH and who could resist making some apple pie?  Fresh apples from your local orchard have flavors that can’t be beat from store-purchased apples shipped from all over the world, including New Zealand and Argentina.  Even if those foreign apples are organic, is that worth the petroleum and chemical outputs from the life cycle that is required to get them to you?  When you visit a local orchard, feel free to ask questions about sustainability and marketing, that way you know what you are getting!  Who do they sell to?  How were they grown?

Additionally, pick-your-own apple orchards provide a fun, safe, healthy family and friends activity!  Much better than sitting on the couch and watching TV or surfing the web.  Help to encourage participation in your community and activities with your loved ones, then share a tasty snack or base a meal around your harvest.

Pumpkin patches are lovely too.  Many of them will be perfect for carving.  Save the seeds, wash them off and roast for a tasty, nutritious treat!  Sugar pie pumpkins are often smaller, but as their name exudes, perfect for old-fashioned style pies!  Pumpkins can also be used for tasty and healthy savory dishes, like stews, sauces, curries, mashes and casseroles.  The possibilities are endless with this beta-carotene rich food grown in your nearby pumpkin patch.  Create an afternoon event around the pumpkin patch, and get outdoors.

Here’s to the glorious local harvests abounding near you!  Hope you can all enjoy them!  It will certainly be a lovely weekend activity that everyone you love can enjoy.  Don’t forget your digital camera for the memories.

What is more exciting than summertime greenery shooting up everywhere?! The versatility of greens enables the consumer to go from cold refreshing salads to deep roasted flavors or tasty quick-cooking stir-frys. The only limiting factor is the availability at your local markets and grocery stores. One of the best ways to eat greens is when they are of course, at their freshest, so check out the summer farmer stands! It’s amazing to witness the difference in size, shape, colorations, flavors, textures, density and aroma that come from this one category of vegetables, “greens.” Oftentimes, in large grocery stores, consumers will see the stripped down version of a vegetable devoid of the flavor and greenery that are so natural to the garden variety. However, local markets and stands will often have many more garden representational varieties and at least a couple options that include the accompanying greenery!

Take carrots, beets and turnips, for example. Carrot tops, while not particularly strong or desirable as a salad component, can be added to soups, stews and casseroles for additional green flavor. Beet and turnip tops can be eaten in a gentle marinate for a superb cold salad, or thrown into a sauce or stir-fry at the last minute for some healthy green flavor and oh, taste!

Some other widely available summer greens include Swiss chard, mustard greens and kale. Always look for leaves that are free from yellowing and browning, and are not wilted. Simple ways to cook these greens are in a hot pan with a small amount of oil for a quick stir-fry that not only preserves the color, but also some of the crisp texture and fresh flavor. They can also be steamed, but be more cautious when doing so, as they can be quickly over-steamed into a mushy mess! Kale and mustard greens are wonderful additions to soups, in the last few minutes, or to casseroles, when looking to add greens that hold their shape rather well. Oh, and who can forget using greens as wrappers for a multitude of different fillings! Think of lettuce wraps, replacing the lettuce with healthier greens like kale instead! Use these leaves instead of fajitas or grain-based wraps, for a healthier and fresher approach to any meal!

Because of the high tendency to regularly consume salads, and thus, traditional salad greens, this author will avoid discussing the joys of endive, radicchio, frisee, arugula, spinach, lettuce and the like. For a palate-pleasing change to the traditional romaine or leaf lettuce salad, add different greens, like, the ones mentioned above, or even some untraditional salad greens, like Napa cabbage, watercress, or bok choy. Just be aware that the flavor and bitterness of greens will vary, requiring adjustments to other flavor components, dressings and/or vinaigrettes. No doubt there will be some exciting combinations that result!

Please remember that there are some fruits and vegetables whose accompanying greenery should not be eaten, such as potatoes, rhubarb and taro. Taro leaves are poisonous when eaten raw but can be cooked to remove most of the toxins (for those with kidney and liver ailments, it is generally advised to avoid altogether). Check your local poison control center for additional information. Some accounts note that sweet pea stems are poisonous, as well as sorghum and buckwheat. The best rule of thumb is to avoid eating unless sure of safe consumption!

All in all, this writer is eager to see what turns up next time at the market for another inspirational set of meals! Happy greens eating!

As the spring season swings towards longer days and shorter nights, so too arrives the incoming summer weather! Summer weather means burgeoning gardens and fields, ready to deliver tasty produce for the picking! Enter veggie-licious local farmers’ market or markets!

What a wonderful way to connect with one’s community! Of course, all of the bountiful offerings will vary by climate and soil in one’s respective region of the country and world, but oh for the beauty of it all! Summer-fresh strawberries are a-plenty, perfect for snacking! Or, if one has the patience and fortitude not to eat all of these tasty treats straight-up from the market, how about a garnish in salads with a touch of one’s favorite vinaigrette, or maybe a fresh fruit salad featuring subtle yet sensational strawberries as the stars? Who could forget strawberry pies, strawberry smoothies and juices and jams!

Spring greens also appear to be abounding everywhere too. Nothing’s tastier than fresh greens! Perfect for the best salads of the year or a simple stir fry to highlight the flavors of beautiful greens. A touch of oil and a hint of garlic, onions and/or ginger, will do the trick with minimum prep time. Perhaps a gentle steaming, so that they remain crisp yet tender–and perfect for a warm salad base? Fresh greens from local farmers’ markets taste so remarkable, it’s hard to imagine having to eat non-local food.

It makes one wonder how “old” the greens in the supermarkets really are if they have to travel across the country in refrigerated trucks using diesel gas. Ok, true, many people in the United States would not have the produce they eat without trucks toting produce around, however, it’s just a point to be made that when possible, eating local is quite desirable! If not for any other reasons but to meet the people who grow the food that we consume, give back to the community and oh, of course: the flavor!

Farmers are wonderful people that are often underestimated in our society, at least monetarily speaking. Too often, people are more concerned with high volumes and blemish-free food, which comes at such a heavy price. If we all knew the true toll, which I doubt anyone could ever actually estimate, would we still wish for the same agri-industrial production? In a time when the United Nations Food and Agriculture Organization (UN FAO) is calling for the need to increase global food production by leaps and bounds, is this merely an end of the pipe solution?

What if… people didn’t eat food that required so many resources to create in the first place? Eating lower on the food chain? What if governments didn’t stockpile food because of price concerns? What if governments worked harder to help distribute food to those in need, rather than worrying so much about the agribusiness support in political happenings? What if growing food was more about healthy eating than lining agribusiness pockets with more profits than most farmers could ever see in 100 lifetimes?

Well, this author for sure can’t really wax poetic on the what ifs for too long…

So, let us revel, respect and rejoice in the wonderful offerings of local farmers’ markets! They offer so much more than a tasty treat, they help remind the community of just that: community!

What is being offered at your farmers’ market? How often do you get to go? Are you as excited about them as I am?

Hurray for local farmers’ markets! I can’t wait to see what else keeps growing and making its way to my local venues!