March 2010 RFD Specials

MONTHLY SPECIAL March 1 – April 4

Hunk of Burning Love
Kung Pao Tempeh and vegetables, pineapple fried rice, stir-fried vegetables, toasted cashews

WEEKLY SPECIALS
Week of March 1 – 7

Little Italy
Artichoke and Kalamata Ravioli, Swiss chard, sundried tomato pesto, Kalamata olives, garlic and olive oil

Fergalicious
Black eyed peas, garnet yams, red peppers, toasted coconut, spicy toasted almonds, scallions, watercress, baby spinach, mixed cabbage, chili lime vinaigrette

Week of March 8 – 14

Buddha’s Belly
Udon noodles, Thai peanut sauce, sweet rice croquettes, orange glazed tempeh, napa cabbage, carrot, sweet miso dressing

Burger in a Salad
Black bean veggie burger, baby greens, caramelized onions, roasted peppers, avocado, chilled green beans, sprouts, carrots, spicy remoulade, Dijon balsamic dressing

Soup By The Day
Everyday – Country Vegetable Miso
M- Roasted Garlic and Fennel
T – Chef’s Choice
W – Tomato Quinoa
T – Wild Rice and Mushroom
F – Spinach Tofu
S – White Bean and Escarole
S – Chef’s Choice

DESSERT SPECIALS March 1 – March 14

Chunky Monkey Cake
banana walnut cake, chocolate ganache filling, fresh banana, dark chocolate glaze

Chocolate Macadamia Cake
light coconut cake filled with sweet macadamia nut cream, topped with a white icing

GLUTEN FREE RFD Chocolate Cake
RFD’s beloved chocolate cake, reinvented with gluten-free flours and a creamy, chocolate frosting

Chocolate Fudge Tart
rich, dark, fudgy, dense

Key Lime ‘Tofu Chz’ Cake
tangy key lime cheesecake topped with creamy soy whip

Apple Raspberry Crisp
Fuji apples, raspberries, walnut crumble

Hazelnut Pear Spice Kanten
healthy jello-like fruit compote

Dream Chocolate Pudding
rich, thick, lusciously chocolate

Dark Fudge Brownies w/ Chocolate Chips
cakey chocolate, chunks of chips

Faux-stess Cupcake
gooey white filling, chocolate cake, fudgy icing

COOKIES
Chocolate Chip
Oatmeal
Peanut Butter

Address:
Real Food Daily
414 N. La Cienega Boulevard
Los Angeles, CA 90048

Phone:
(310) 289-9910
(310) 289-9911 fax

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I checked out the site and found lots of other cute shoes, at really inexpensive prices (PLUS FREE SHIPPING over $50 use code AMISHIPPED). Unfortunately I think the Lucky boot is sold out because I couldn’t find it anywhere.

For those of us looking for sexy, high heeled boots & shoes, this site is a mecca. However, I can tell right now none of these will be very comfortable…

Black Buckle Bootie, $26.99 HERE

Fuchsia T-Strap, $24.99 HERE

Black Ruffle Heel, $23.99 HERE

Red Faux Suede Heel, $24.99 HERE

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This week I was excited to be able to ask Chef Jessie Williams, the co-owner of Eat Pastry, a couple of questions about her company and the new vegan refrigerated cookie dough popping up in Whole Foods across Southern California (that I raved about HERE).

Because, obviously, who doesn’t want to talk to a woman who is living the dream of being around cookie dough all day. Not to mention running a company with her husband. As the tale goes, the two met in pastry school and the rest is vegan baking history.

Enjoy. I’d suggest with some fresh baked cookies and a glass of soymilk…

Veggywood’s 9 Questions With Jessie Williams of Eat Pastry:

1. I think I speak for vegans everywhere when I say: THANK YOU! It’s about time we have a refrigerated cookie dough of our own. How long did it take you to perfect it and choose the flavors?

Well, we wanted to choose flavors that would offer a little something for everyone. We developed the Chocolate Chunk, Oatmeal Raisin, and Cinnamon Ginger about 2 years ago. More recently we got the yearning to develop a Peanut Butter cookie, and a Chocolate obsession cookie- hense ChocoHolic. The flavors developed as we tested out our favorites, and voila- we settled on the fantastic five.

2. Why cookie dough?

OK, I always LOOOOVED eating cookie dough raw when I was a wee little one, but was also saddened by the fact that it was full of things that could make me sick. I suppose that childhood dilemma stuck with me. After graduating from Pastry School, Alfred and I began by making vegan chocolates, confections, and cookies together. Eventually it came to our attention that the vegan world was missing ready-made cookie dough! How could this be? We had to rectify it. Having had excellent vegan cookie dough recipes, we thought…let’s get this out there for everyone! We hope that offering vegan cookie dough not only makes it easier for vegans to enjoy home-baked cookies (and the non-baked version), but also encourages non-vegans to experiment with healthier, more environmentally friendly options. We want to show them that it can be just as good- actually even BETTER!

3. What was the process like getting the product into Whole Foods? Were they sold on it right away?

We walked into our local Wholefoods with a box full of our flavors. We were immediately received with excitement, and it was a matter of days before we were delivering to them. From there, we just kept sampling, sampling, sampling, and letting the product speak for itself.

4. Are you guys vegan yourselves or just vegan-friendly?

We are ‘mostly’ vegan, and try our best to limit all animal products completely.

5. Who designed the containers? They’re so cute! I washed mine and I think I’m going to use it as a little window flower pot or something.

Moxie Sozo, a design firm based in Boulder, CO worked with us to develop packaging that voiced who we are and what Eatpastry represents. They’re team is amazing and extremely talented. We hope customers reuse the containers as you have done, because they’re so versatile.

6. Can you give us some details on the pastry school romance? It sounds like a movie.

Well, we met ‘officially’ on our first day of pastry school when the Chef Instructors paired us up as partners. We worked really well together over the course of our studies, and although we had to switch partners periodically throughout the year we always joked about how well those first few weeks went. I mean, he washed all the dishes! And when I cut my finger, he dressed my wound. What a gentleman! We were close friends, but did not realize the depth of our friendship until last month of our schooling, when it turned romantic. We are forever grateful to NYC for all the fun times, and for bringing us together.

7. Are you planning any new flavors? I’d like to take this opportunity to suggest sugar cookie.

That’s funny you mention the sugar cookie. I see the Cinnamon Ginger as a “spice infused” sugar cookie. We love sugar cookies, so we will most definitely keep your request in mind. We have a few tricks up our sleeves for the future…

8. What’s the one product no vegan baker should never be without?

Applesauce.

9. Any special tips on how to bake PERFECT cookies?

I suggest baking them at 340 degrees F for 12 minutes. Then let them cool on the baking pan at room temp. That being said, I have a friend who swears by leaving them in the oven for a few minutes after they’ve baked to make a crispier outside. I think everyone likes their cookies baked differently…beauty is in the eye of the beholder, and cookie texture is in the taste of the cookie monster.

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Like the women’s line, these are all fair-trade certified,% cruelty-free and vegan, in addition to being eco-conscious. PLUS, she will also be releasing vegan-leather gloves made from recycled fibers, and soy-yarn knits made from soybean waste later in the year (for men and women). I’m already lusting after the elbow high ones w/ military buttons. Want now.

The line also welcomes new women’s coats (the one w/ short black sleeves is insane) and some knit tops. I want it all.

The mens/womens coats will be available for PRE ORDER ON APRIL 1ST. Sign up for Leanne’s newletter via her blog HERE for the announcement and pre-order specials.

And don’t forget that you can get 15% off using code VWOOD ! Is that weird if I use my own discount code? LOL

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So I’ve been wanting to address the notion of how expensive it is to be vegan for awhile. I get that a lot “Don’t you have to shop at Whole Foods all the time?”

Here’s the thing. Both these statements are true. I DO shop at Whole Foods way too much, basically because it is a vegan paradise and the trek to Follow Your Heart market can only be made once every few months, and Nature Mart doesn’t carry…um… things with sugar. And Trader Joe’s, well, really needs to step up its vegan game.

Anyway, yes I shop at Whole Foods, and yes it is expensive. However, you don’t have to live at “Whole Paycheck” to be vegan. And if you do, there is a very conservative way to do it– frequent their Bulk Bins and try to buy only the 365 brand products to save money. And don’t ever, ever, ever go into the wine section (TJ’s wins on that one).

But don’t be afraid of your neighborhood chain grocery store. With the rise of alternative diet lifestyles, most major chains stock a variety of vegetarian and vegan products at less than you would pay at a natural market. In addition, some markets double coupons and frequently discount or offer two for one deals. For example, almost every time I buy a Morning Star product at Ralph’s, a coupon for the products spits out with my receipt.
Here is a quick sampling of what can be found at my neighborhood Ralph’s:
(on the corner of Hollywood Blvd and Western in Los Feliz.)

– Huge variety of Morning Star and Garden Burger products including patties, strips, nuggets, and novelties (fake bacon, buffalo wings, etc)
– Huge variety of Amy’s frozen dinners and burritos.
– Whole Soy yogurts in several flavors.
– Silk soy milk in chocolate, very vanilla, regular, plain and lite.
– Rice and soy milk cartons.
– Several different types of tofu.
– 3-4 varieties of Tofurky sliced “meats.”
– 3-4 varieties of Yves “meats”
– Dairy-free sorbets in the ice cream section
– Vegan version of Oregon Chai tea mix.
– Peanut Butter & Co’s White Chocolate Wonderful, Dark Chocolate Dreams and Cinnamon Rain Swirl. (Yeah, I definitely almost fell over the first time I saw those there!)
– Tofutti Cream Cheese
– Earth Balance margarine and Veganaise.
– Planet dish and laundry soap.

The moral of this post then, is don’t discredit your neighborhood market. They might be more vegan-friendly than you think!

Note: In terms of personal care, markets are definitely not the place for cruelty products. Anything deemed “natural” is usually extremely overpriced. Better to hunt down these kinds of products elsewhere…

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Finally, a REFRIGERATED VEGAN COOKIE DOUGH that you can buy at Whole Foods!

Eat Pastry dough arrived with no great fanfare, but it’s pretty exciting. And speaking of pretty, the little plastic containers couldn’t be more darling!

The dough is priced at $4.99 each, and you get about 16 cookies out of it. For Whole Paycheck prices, this isn’t that bad. Whole Foods Beverly Hills is currently carrying the Peanut Butter Chocolate Chip (which I bought) and regular Chocolate Chunk.

While I admit, in terms of something to pop straight from the fridge, I prefer Luscious Desserts dough, you can’t beat the convenience of baking warm cookies in a total of 15 minutes. Plus, there were delicious, soft and chewy. Although, I will say they don’t taste as sweet as Luscious (it’s hard to beat their white chocolate chip macadamia), a little more healthy tasting. I can’t wait to try the other flavors though… Plus, its so easy to make these because the dough doesn’t have to be defrosted, you just grab it out of the fridge and bake.

Check out the other flavors HERE

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Get a gorgeous Vaute Couture Coat for 35-70% off OR get 2 at 50% OFF EACH!!

Use Code LAUNCHLOVE

xo

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I found something sooo exciting today! A website for GummiKing vegan GUMMY vitamins! For various reasons, I take a a couple of pills a day, and the less things I have to swallow, the better. Plus I feel sick if I don’t take vitamins on a super full stomach, and most of the time I forget.

So I’m psyched to stumble upon this. Not only do the supplemental amounts equal the gummy vitamins I’ve tried, but these are the same price as the ones I’ve bought in the grocery store. Actually cheaper because right now the site is running a 2 for 1 offer WITH free shipping! And you KNOW how I feel about free shipping… PLUS, they’ll also pay the CA sales tax!

I bought a bottle of the Multivitamin & Mineral, Vegetables, Fruits & Fiber Gummi and one of the Calcium Plus Vitamin D, got an extra 2 bottles, free shipping, and my total came to $16.00!

Obviously I haven’t tried them yet, but at that price, I’m definitely willing. If you or your kids eat gummies, maybe give these VEGAN ones a try.

Update: My vitamins came today! I have to say the regular vitamins are not the most tasty things, but the calcium ones definitely are. however i didn’t go through all the flavors so maybe i’ll hit some i like.

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Check out the couple I found over the weekend at Bakers:

Terina Wedge, $59.95 HERE

Zari Heel, $74.99 HERE

Cap Toe Flat, $45.95 HERE

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One of the things I like to do a lot is veganize receipes that I find in random places. I saw a recipe in this month’s Elle Magazine that I had to try: Spanish Chicken with Saffron and Almond Sauce, contributed by British foodie Tamasin Day-Lewis.

I’ll be honest, this recipe was super hard to follow, so i’ll try to reinterpret it so it’s easier to understand. Also, I couldn’t afford $20 saffron right now, so i substituted tumeric. While the color definitely was right, I would say the whole dish could use a bit more flavor. So, if you want to dish out for the saffron, so to speak, I’d go for it.

Ingredients
Saffron threads
1 cup chicken stock, heated
2-3 tbsp olive oil
1 thick slice stale bread, no crusts
1 package Tofu steaks
2 cloves, crushed
dash of nutmeg
1/2 Fino Sherry
Sprig of bay leaves
Leaves of 4 thyme sprigs
36 whole blanched almonds, lightly toasted, then coarsely ground in a blender
1 tbsp chopped parsley
Spritz of lemon juice

Directions
1. Soak saffron threads (the number isn’t specified in a ladleful of the hot stock (I figured this to be about 1/4 cup). Set aside.

2. Heat olive oil and garlic in a large skillet. Before the garlic turns brown, remove and set on a plate. Fry the bread in the remaining oil until browned (but NOT burnt – i made this mistake and it will overpower all the flavor). Remove bread and put on plate over garlic (cover to help the flavor sink in).

3. Season tofu with salt/pepper, and sprinkle with nutmeg and crushed cloves. I had no idea how to crush the cloves, so I just used the back of a spoon. Add to the skillet with a bit more oil and cook for about 20 mins, alternating sides.

4. Remove and put the tofu aside, then add the remaining stock (not the 1/4 cup with the saffron threads) to the skillet with the sherry. Scrape to deglaze the pan. Let the liquids bubble, then add the tofu back in. Add finger-crushed bay and thyme leaves. Summer covered for 10 minutes.

5. Tear bread into small pieces and add, with ground almonds and parsley, to the remaining saffron stock (heated). Puree.

6. Add this mixture over the tofu and spritz with lemon juice. Flavor with salt/pepper to taste.

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WEEKLY SPECIALS February 15 – 21

Fat Tuesday
Cajun tempeh creole gumbo, seasoned brown rice, sautéed greens, Southern style corn bread muffin, scallion butter

Southwestern
Black beans, long grain rice, chopped vegetables, corn, scallions, cilantro, shredded cashew cheese, guacamole, salsa, romaine, chipotle Ranch dressing, spicy tortilla strips

Week February 22 – 28

Dip My Chili Enchiladas
Blackened mushrooms, roasted corn, Swiss chard, cilantro, green onions, corn tortilla, white ‘cheez’ sauce, guacamole, ‘refried’ black beans, red chili rice

BBQ Bello
Chilled barbequed portobello and tofu, mango, avocado, red onion, Roma tomato, baby spinach, romaine lettuce, peppered Ranch dressing

Soup By The Day
Everyday – Country Vegetable Miso
M- Curried Yellow Split Pea
T – Chef’s Choice
W – Sweet Potato & Parsnip
Th – Tortilla Soup
F – Baby Bok Choy and Potato
S – Minestrone with Spelt Pasta
Su – Chef’s Choice

DESSERT SPECIALS Feb 15 – Jan 28

German Chocolate Cake
rich chocolate, coconut-pecan filling and a lustrous chocolate glaze

Carrot Cake
moist carrot cake with spice, walnuts, and a soy-based cream cheese frosting

GLUTEN FREE RFD Chocolate Cake
RFD’s beloved chocolate cake, reinvented with gluten-free flours
and a creamy, soy-based chocolate frosting

Coconut Creme Tart
creamy, luscious vanilla crème, sweet coconut filling

Lemon Raspberry ‘Tofu Chz’ Cake
light, tangy, and sweet, lemon tofu cheesecake
with fresh raspberry topping

Pear and Dried Cherry Crisp
Bosc pears, dried cherries, walnut crumble

Apple Pecan and Dried Cherry Kanten
healthy jello-like fruit compote

Dream Chocolate Pudding
rich, thick, lusciously chocolate

Dark Fudge Brownies w/ Chocolate Chips
cakey chocolate, chunks of chips

Faux-stess Cupcake
gooey white filling, chocolate cake, fudgy icing

COOKIES
Chocolate Chip
Oatmeal
Carob Mint

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Aacha and Chalo @ Bunny Bunch S.P.C.R.
(909) 591-7200

Itchy @ Orange County Cavy Haven
714-242-7548

For the Love of Animals Dog and Cat Rescue
626 524 1939

Rosalie @ Orange County Animal Care Services
714-935-6848

Panda & Latte @ Bunny Bunch S.P.C.R.
(909) 591-7200

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So I’ve been reading Eating Animals by Jonathan Safran Foer since Christmas when I got it as a present from my Dad. Really, I’ll be honest, it’s because I heard Natalie Portman read it and turned vegan. And I was curious about a supposed ‘10 version of Diet for a New America for the hipster set.

I’m about half-way through, and even after years and years of knowing about factory farms, it’s still hard to read. And even sadder that 23 years after John Robbin’s box was published, conditions have barely changed (my book was published in 1987).

Even if you don’t read this book in wide-eyed, epiphany-induced horror, it’s always good to “remind” yourself why you are vegan with the cold, hard facts. Things that you can pull out if questioned why you are vegan. Such as, did you know that ALL turkeys sold today are created by artificial insemination because they’re genetically engineered to be so fucked-up they can no longer have sex?”

As I said, I’m not done, but it is definitely an interesting read. I’m curious to get to the end and read Safran Foer final reaction to the things he witnessed first hand writing this book (midnight visits to factory farms being one, plain ignorance being another). I’ve heard a rumor that he isn’t vegan, which I find impossible unless he didn’t read his own book.

Get Eating Animals on Amazon HERE

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Fuschia Fake-Suede Wedges from Lulu’s HERE for $25

Canvas Ruffle Wedge from Charlotte Russe HERE for $18.99

Jackie Sandals from Baker’s HERE for $59.95

Marais Patent Sandals from MooShoes HERE for $22.50

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If you are a fan of hiking like I am, they the warmer days and growing hours of daylight are the best parts of summer. However, even in crowded suburban hiking spots like Griffith Park or Runyon Canyon you run the risk of coming across some creatures who actually live there.

This month’s issue of Best Friends Magazine has a nice blurb about what to do if you come across something that needs help.

* Have a plan. If you’re able to handle the animal safely, decide what you’re going to do once you have the animals in your hands. There will be situations when the best thing you can do is immediately contact a liscensed wildlife rehabilitator and show him or her where the animal is located.

* Have a container. If safe handling is possible, have a secure container ready, and then try to capture the animal while wearing gloves or by using a towel or T-shirt. Immediately place the animal in the container. Although your instinct might dictate giving the animal food and water, don’t do it. It could do more harm than good.

* Leave him alone. Once you have the animal secured, keep him in a warm, dark and quiet place while you transport him to a rehabilitation center or wait for the rehabilitator to pick him up. The best way to keep the animal comfortable is to leave him alone in the container, because anything we do — even if it’s an attempt to physically comfort the animal — will likely be interpreted as predatory behavior. The less a wild animal sees, smells or hears you, the better off he will be.

* Be aware of bugs. All species, including humans and pets, have the potential to spread illnesses, called zoonoses, to each other. To be safe, minimize your handling of wildlife and keep them well away from your pets, small children, or anyone with a compromised immune system. When you arrive at the rehabilitation center, the rehabilitator should be able to give you information related to zoonotic disease transfer.

* Let him go. Please don’t ever consider keeping a wild animal at your home for a prolonged period. Always contact a liscensed wildlife rehabilitator as soon as possible. Wild animals don’t make good pets, and they have the right to live free.

To find a liscensed wildlife rehabilitator in your area go HERE

Check out this LA Times article for some cool places to hike.

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FOR LADIES:

Beautiful No Animals Harmed Necklace from Vaute Couture
Handcut Recycled Aluminum Necklace on a Sterling Silver Chain
$27.50 HERE

Chocolate Lover’s Gift Set from Allison’s Gourment
Almond Toffee, Chocolate Peanut Brittle, Chocolate Caramels
$42 HERE

Recycled Glass & Sterling Sundrop Earrings from The Animal Rescue Site
With each pair of Recycled Glass & Sterling Sundrop Earrings purchased, The Animal Rescue Site will fund 28.0 bowls of food for animals living in sanctuaries and shelters.
$19.95 HERE
Note: For a limited time, free gift box with all ring & earring purchases

Eco-friendly and lovely organic flower bouquet from California Organic Flowers
Grown without yucky stuff on a small family farm in Sacramento with an all women farm crew (!). Delivered throughout California.
Prices range from $50 to $100 HERE