Catching Up with “spabettie” Kristina Sloggett

From managing spas, logging hours of culinary classes, and even spending a summer making fresh pasta for a restaurant, Kristina Sloggett's broad range of experiences have brought her to where she is today -- running a successful food website! Kristina's bright personality comes through in her cooking and writing. I caught up with her recently to talk about her passions and love of Portland!

Allison Rivers Samson: How did you conjure up the catchy name “spabettie?”

Kristina...

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Bonzai Aphrodite's Sayward Rebhal

Sayward Rebhal, the creative mind behind the blog Bonzai Aphrodite, is one fun, truth-telling, loving mama. Author of The Vegan Pregnancy Survival Guide, Sayward provides support, guidance and community to other vegan mothers.

Allison Rivers Samson: From food to cruelty-free fashion and chicken-rescue, your blog covers so many important veg topics! When did you start blogging, and what is your mission with your blog?

Sayward Rebhal: I started my blog at the very beginning of 2009 –...

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Amie Hamlin of New York Coalition for Healthy School Food

A few months ago, word of New York's first 100% vegetarian school made its way around the internet, vegan communities, and even the nation and world! Amie Hamlin was at the helm of this inspired action–she is the Executive Director of the New York Coalition for Healthy School Food, a coalition of parents and activists who worked with the school to make this a reality. I'm so honored to have had the chance to speak with Amie about school lunch policies, her vegan journey,...

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Vegan Scallops in Lemon Garlic Cream Sauce

Braised in an oceany broth, these pan-seared King Trumpet mushroom stems are the perfect flavor and texture for vegan scallops. Tossed with spinach, and a rich, garlicky cream sauce brightened with lemon zest, this classic pasta dish is every bit as fulfilling as the original, Coquilles St. Jacques, while keeping the sea creatures in their rightful place—off the menu and in their habitats.


Creamy Garlic Scallops
By Allison Rivers Samson

Serves 6

Ingredients
Scallops
4 sheets...

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Spiced Vegan Horchata

Horchata (pronounce it with a silent "h") is a sweet traditional Spanish drink made with rice, cinnamon, and vanilla. You can drink it hot or over ice, depending on the season. This version is warmed.

Spiced Vegan Horchata
By Allison Rivers Samson

Serves 6

Ingredients
6 cups plain rice milk
2 cinnamon sticks
1/4 cup coconut sugar (or 1/4-1/2 teaspoon clear liquid stevia) 
1 teaspoon ground cinnamon, plus more for garnish
1/2 teaspoon ground coriander

Directions
1. In a...

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Epic Burritos Mojados

Get ready for the most epic of Mexican comfort food—the burrito mojado—or "wet burrito." Filled with garlicky pinto beans and quinoa, this loaded burrito is smothered with two fragrant sauces: cocoa-infused molé and chipotle-lime cashew cheese. Oh yeah, I've got this baby co.vered!


Burritos Mojados
By Allison Rivers Samson

Serves 6

Ingredients
Pinto Quinoa Filling
1/2 teaspoon olive oil
3/4 cup chopped onion
1 clove garlic, minced
1 1/4 teaspoons ground...

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Smoky Fried Tofu Bacon

Tired of hearing "But I could never give up bacon"? Feed 'em this recipe!

Whether for breakfast, as bacon bits on a loaded potato, or in a vegan BLT, this delicious vegan bacon really satisfies!


Smoky Fried Tofu Bacon
By Allison Rivers Samson

Serves 4

Ingredients
10 ounces extra-firm vacuum-packed tofu
2 tablespoons nutritional yeast
3 tablespoons water
2 tablespoons brown rice syrup
1 tablespoon maple syrup
1 tablespoon tamari
1 teaspoon salt
1/4 + 1/8 teaspoon natural smoke liquid (hickory or...

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Italian Frittata

Very versatile, fritatta shines with almost any vegetable. For inspiration, try some of these seasonal favorites: Spring - spinach and asparagus, Summer - tomatoes and eggplant, Fall - green beans and zucchini, Winter - swiss chard and mushrooms.


Italian Frittata

By Allison Rivers Samson

Serves 6

Ingredients
4 cups water
1 teaspoon salt
2 cups garbanzo bean flour
1 teaspoon olive oil
1 cup onion, quartered and cut into thin slices
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
2 cups...

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Deep-Dish Vegan Pizza

With its steaming hot, crisp, perfectly-tanned, chewy crust, one of my favorite meals has always been deep dish pizza. Crowned with your choice of toppings, this pizza is the perfect addition to Friday movie nights, friends, and family.


Divine Deep-Dish Pizza

By Allison Rivers Samson

Make 2 pizzas, serves 8

Equipment
Two 12-inch cake pans

Ingredients

Pizza Crust
2 teaspoons active dry yeast
1 1/2 cups lukewarm water
4 1/4 cups unbleached flour, divided
1 tablespoon olive oil, divided
...

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Amazing Vegan Alfredo Sauce

Unlike the buttery and heavy Alfredo many of us remember from childhood, this oil-free recipe serves up an amazingly elegant, creamy and easy-to-make sauce! Capturing all the rich deliciousness of Alfredo without the heaviness of dairy, this is one our family's favorites. Try it over veggies, mixed with tomato sauce, or even as a creamy soup base!


Amazing Alfredo

By Allison Rivers Samson

Serves 4

Ingredients
Pasta
4 cups cooked fettuccine (or other pasta of your choice)

Alfredo Sauce
1 cup...

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