Happy Thanksgiving!!

I hope you had a wonderful day yesterday and that you continue to have a healthy and happy holiday weekend. Start burning off all of those crazy calories at all the holiday sales!! See you next week from New Orleans!

Give Thanks for Your Health

Sitting in front of a ridonculously scrumptious piece of Vegan Pumpkin Cheesecake is definitley something to be thankful for. Here are some of the Healthy Voyager's tips to stay healthy and sane on this super duper food based holiday!

• The week of Thanksgiving, try not to flake out on your work out routine. If you will be traveling, make sure you pack your sneaks and go f or a brisk walk every day just to keep your juices flowing. Every step counts!!
• Try to eat breakfast the morning of Thanksgiving so that you are full throughout the day and you don't gorge that night.
• Drink water all day ; )
• Don't sit after your dinner! I know we like to sit around and shoot the breeze with family and/or friends but this is terrible for you. Suggest a nice walk around the neighborhood and start planning your holiday shopping strategy.
• Be smart with left overs! Instead of a heavy sandwich, make a salad with your leftovers. It's a carb heavy holiday and this is only the beginning of holiday piginess! Try your darndest to make smart choices.
• Cook up some of these great dishes that will keep your mouth, tummy and your hips and thanking you throughout the holiday season to go your your non-bird dish or to just have healthier alternatives at a bird centered meal:

Mushroom Gravy

INGREDIENTS
1/2 onion, chopped
1 clove garlic
1 T vegetable oil
1 cup sliced mushrooms
2 T whole-wheat pastry flour
1 cup water or vegetable stock
1 T soy sauce
1/2 t molasses
1/4 t each: savory and thyme
Dash of pepper

In a medium saucepan over medium-high heat, saute onion and garlic in oil until soft. Add mushrooms and cook 5 minutes over low heat. Stir in flour; cook over medium heat for 2 minutes. Add water or stock, soy sauce, and molasses. Cook, stirring, until thickened, about 3 to 4 minutes. Season with herbs and pepper. For a richer flavor, replace part of the oil with vegan margarine.

Vegan Green Bean Casserole

Beans
2 quarts water
1 tablespoon table salt (Alanna says it's essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce

10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
3 cloves garlic, minced
generous pinch cayenne pepper (had to add it for the New Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine's No-Chicken)
1 tablespoon dry sherry (Alanna's brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble:
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

(from the Fat Free Vegan Kitchen)

CRANBERRY FRUIT CONFETTI

This unique fruit combination is one of the sugarplums of the autumn season. It's so rich in colors and flavors, you can serve it often as a meal accompaniment throughout the holidays.


2 C. (480 ml) whole fresh cranberries
2 large sweet apples, cored and chopped
2 C. (480 ml) black raisins
30 dates, pitted and chopped
2 large Fuyu persimmons, diced
1 C. (237 ml) pecans, toasted and chopped
2/3 C. (158 ml) toasted pine nuts


Leaving the peels on, wash apples thoroughly, and pulse-chop in food processor until finely minced. Transfer to a large mixing bowl.
Add remaining ingredients to the bowl with the cranberries and toss to distribute evenly. This fruit dish can be made several hours ahead. Serves 8 - 10 as a side dish.
Note: If you decide make this dish a day ahead, don't add the cranberries until just a few hours before serving. They have a tendency to lose some of their delightful tang.


CREAMED LEMONY BROCCOLI

Because it's so easy to prepare, this broccoli recipe is ideal when serving a special Thanksgiving meal with its multitude of traditional dishes.


2 broccoli crowns, bottoms trimmed, florette portion cut into 8ths
3/4 C. (177 ml) water
3 to 4 T. lemon juice
1/4 C. (59 ml) + 2 T. water
1/2 to 3/4 t. salt or to taste
1 to 2 T. extra virgin olive oil (optional)

Garnish

1 slice lemon
Parsley sprig

Put prepared broccoli into a 4-quart (4 liter) saucepan. Add 3/4 C. (177 ml) water, cover, and bring to a boil over high heat. Turn heat down to low, and steam 4 to 5 minutes or until broccoli is just tender.
Transfer broccoli to the food processor. Add lemon juice, water, salt, and olive oil and process until pureed but still textured. Adjust seasoning to taste. Remove to an attractive serving bowl and garnish with a twisted slice of lemon and a sprig of parsley. Serves 4 to 5.
Note: For a low fat version, eliminate the extra virgin olive, and add extra water if mixture is too thick.


CARROT AND PARSNIP RAGOUT

When you want a brilliant accent of color, you can count on this appealing combo of root vegetables. It's the ideal marriage--both partners are endowed with natural sweetness.

4 large carrots, sliced
4 large parsnips, sliced
1 1/2 C. (355 ml) water
Salt to taste
Dash of nutmeg


Combine carrots, parsnips, and water in a 3-quart (3 liter) saucepan. Cover and bring to a boil over high heat. Turn heat down and steam until softened, about 5 to 7 minutes.
Using a slotted spoon, transfer cooked carrots and parsnips to a food processor. Add 1/2 to 1 C. (118 to 237 ml) water, salt to taste, and a dash of nutmeg. Process to a smooth puree, adding more water if needed. Serves 6.

Garlic Mashed Potatoes

7 potatoes
1/3 cup vegetable broth
2/3 cup water
2 cups chopped onions
4 tablespoons nutritional yeast
1/3 cup soymilk
5 pressed garlic cloves
1 tablespoon dairy-free margarine
2 teaspoons of rosemary
Salt
Pepper

Boil potatoes and onions in a large saucepan for 15-20 minutes covered with water and vegetable broth, or until potatoes soft.

Drain potatoes and onions. Mash.

Add soymilk, nutritional yeast, pressed garlic, butter, rosemary, salt and pepper.

Mix together.

Makes 6 1 cup servings.


Maple-Pecan Pumpkin Pie

Recipe by: Susan Voisin

With or without the pecan topping, this decadent-tasting pumpkin pie is sure to be a crowd pleaser during the holidays...or anytime you get a craving for a treat! (NOTE: The pecan topping, obviously, adds fat. You can make a truly fat-free pie by using a fat-free crust and skipping the topping.)

Ener-G Egg Replacer for 2 eggs, prepared (1 tbsp. Ener-G plus 1/4 cup water)
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 tsp pecan extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1 cup soymilk
1/4 cup cornstarch
1 fatfree or regular pie crust
Maple Pecans, optional (recipe below)

Prepare pie shell. Preheat oven to 350 F.

In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.

Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.

Cool on wire rack.

OPTIONAL: For added decadence, after it's cool, top the pie with Maple Pecans:

Maple Pecans

Makes 1 cup

4 ounces pecan halves (about 1 cup)
2 tbsp. pure maple syrup
1 tbsp. sugar

Position a rack in the center of the oven and preheat to 350°F

Spread the pecans in a roasting pan and bake until lightly toasted, about 8 minutes.

Pour the maple syrup over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 7-10 minutes.

Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely before placing on pie.

Makes one 9" pie.

Enjoy your time off as well as some of these great tips and recipes!!

Fillin' Up in Philadelphia

In the words of Borat, "Wa wow Wee Wa!!" That's how I felt when I ate my way through Philadelphia! Sure, the history, the Rocky steps and beautiful architecture are the main reasons to visit the City of Brotherly Love, but don't discount the killer cuisine!!

Who goes to Philly and doesn't eat a famous Philly Cheesesteak? Veggies!! But not anymore as I found a place in the Reading Terminal Market downtown with Vegan Philly Cheesesteaks and they were off the freakin' hook!! So much so that I bought some to go for my lunch the next day. I also had a delicious cream of broccoli and salivated over the rest of the menu. The place is called the Basic 4 Vegetarian Snack Bar but it's so much more then that. Besides the crazy vegan cheesesteak, they have some southern style stuff like vegan sweet potato pie and vegan corned beef!! Unique sandwiches, pizzas and deserts, this place is all you need!! The Reading Terminal Market is in downtown Philly not to far from Independence Hall at 51 N 12th St, Philadelphia, Pennsylvania 19107 - (215)440-0991.

Now this next place is hands down one of the best vegan restaurants I have EVER eaten at. Even my carnivorous honey said that if I wasn't sitting across from him, he would have been convinced he was eating meat!! And he devoured the dessert as well!! He is the worst vegan food critic and Horizons knocked his socks off and blew my mind! I had a beyond terrific mushroom trio dish that incorprated all kind of mushrooms in enchiladas, skewers and other yummalicious stuff. My boy had a grilled seitan on mashed potatoes and it was out of this world. The flavors were so well paired and the portions were perfect. But dessert was so ridiculous I had to pinch myself. A phenomenal pumpkin cheesecake with a caramel apple!! I belive theier menu changes seasonally and it is unlike any vegan restaurant menu I've seen with the same old, tired dishes. Horizons has a carribean flair and just such a great vibe. It's near the trendy South Street shopping district so not only is the food hip but so is the location. Have a drink in the downstairs lounge or gorge yourself with goodness up stairs. Find out more at Horizons.

Now if you're looking for super cool-ocity, try Morimoto. If you are a food network junkie like I am, you will know this eateries namesake as one of the world renowned Iron Chefs. Mr. Morimoto opened up a super trendy sushi restaurant in Philly and it's definitely worth a visit. It's super chic and quite yummy as they have some great tofu dishes, salads and veggie sushi ; ) Check out their stylish site for more info at Morimoto.

Lastly, if you are on the go, try the vegan "roach coach" called Viva Las Vegans. It's a vegan lunch truck that offers up quick sandwiches and shakes. They normally park just outside of downtown at 33rd street so make sure you take a trip over that way. More info can be found at Viva Las Vegans .

Philadelphia is a city with tons of history at it's core from Valley Forge, Independence Hall and even the creepy Eastern State Penitentiary but it's also home to some crazy good eats!!

October on the Jersey Shore

Fall on the east coast is just about one of the prettiest things you will ever see. Changing leaves, crisp air and small town hospitality is a great way to set off the holiday season. We spent some time on the Jersey Shore last week and surprisingly, Cape May had plenty to offer this insatiable vegan appetite!

Our first lunch out was at Lucky Bones. I was delighted that they had so many wonderful option like veggie burgers, huge salads and yummy soups. I had a zesty bowl of black bean soup and a delish beet salad. Lucky Bones is right at the entrance to adorable Cape May at 1200 Route 109 # 109, Cape May, NJ 08204 -(609) 884-2663.

After a full day of Victorian home sight seeing, we had dinner at the Jackson Mountain Cafe in Cape May's street mall. They too had veggie burgers and big salads and had no problem adding a veggie patty to my ginormous bowl of greens ; ) Their address is 400 Washington Blvd, Cape May, NJ 08204 - (609) 884-5648.


Attached to Cape May's Congress Hall hotel you will find the Blue Pig Tavern. Yes, you can expect to see lots of meat on the menu but they were super veg friendly. From oatmeal and smoothies for breakfast to a vegi-mushroom burger for lunch or dinner, The Blue Pig at Congress Hall is a perfect stop for anyone who is ghost hunting Cape May with you!

One last place in town that had a great little menu was the Bella Vida Garden Cafe. They advertise vegan, veg and gluten free meals and serve up some tasty stuff like the Grilled Veggie Stuffed Portobello Mushroom (sans cheese) and the Hallelujah Salad. Check them out at Bella Vida .

So if you happen to be hangin' on the Jersey Shore, make sure you go to the tip of it and visit Cape May. See some awesome ghost tours and architecture and eat up!!

Healthy Halloween!!!

Happy Halloween!!!!!!! I know that Halloween means candy and binge drinking at crazy parties but you can still have a Boo-rific time with these healthy tips!

*Serve or bring healthier types of candy like:

• Organic Chocolate Bug Bites
• Organic Dark Chocolate Minis
• Organic Gummi Bears
• Organic Licorice
  

* Make, bake and/or serve healthier party food like:

• Witch Fingers - Organic pretzel Rods dipped in Organic Chocolate and tipped with a Raspberry Licorice nail
• Eyeballs - Peeled red, seedless grapes
• Organic Chocolate dipped apples rolled in nuts
  
• Newman O's Organic Oreos
  
• Salsa & Organic Tortilla Chips
  
• Veggie Crudite with Hummus
• Newman's Own Organic Popcorn sprinkled with cinnamon sugar
• Spooky Decorated Perfect Vegan Sugar Cookies

* Make, serve or request healthy drinks:

• Non-Alcoholic Pumpkintini: 1 heaping tablespoon canned pumpkin
  1 1/2 ounces soy creamer or soy heavy cream
  2 ounces soy milk
  1 ounce Fee’s Spice Cordial Syrup
  2 graham crackers
  lime wedge
  
  Use a food processor to grind the graham cracker into fine crumbs, and put them on a small plate. Rub the lime wedge along the rim of a cocktail glass, then dip it into the crumbs to coat the rim. Set glass aside.
  
  Use a bar spoon to stir the canned pumpkin and creamer or heavy cream, in the bottom of a shaker. Stir in the soy milk and Fee’s syrup. Add ice. Shake vigorously (at least 30 times). Strain into the graham cracker rimmed cocktail glass.
  *De-Virginize: Add 1 ounce brandy (This recipe compliments of The Liquid Muse)
  

• The Howler : 1oz. Organic Vodka
  1oz. Apple Juice
  1/2oz. Lemon Juice
  Add a splash of grenadine, shake and stir
• Vampire: 1 part organic vodka, chilled
  1 part Chambord
  

1 part Hansens Natural Ginger Ale
Garnish with wax teeth or blood orange slice

• Spiked Cider: 7 oz. Hot Apple Cider with 1 oz. Organic Rum
• Non-Alcoholic Witches Brew: 1 cup organic lemon aid
  ¼ cup orange juice
  Juice of half a lime or 1 tablespoon of lime juice
  2 cups apple juice or non alcoholic apple cider
  1 tablespoon cinnamon
  1 teaspoon non alcoholic rum flavor

In any case, have a happy, healthy and safe All Hallow's Eve!!!

3rd Time is a Charm!

As I wrap up my New York posts, I can assure you I will have more to report on the next time around as there is just not enough time to eat everywhere you'd like to eat in this Metropolis.

A really fun place to take everyone is Dos Caminos. As you may have noticed, Mexican restaurants are a great place to make everyone happy from the biggest carnivores to the most devout veggies. Dos has an incredible menu and a super happening vibe. I fell over with one bite of the Mushroom Empanadas (I got them without cheese) and their hearty Mexican Chopped Salad. I never miss out on the guac either. Info on both locations can be found at Dos Caminos.

OMG, I LOVE Blossom! Another organic and vegan delight, let me cut to the chase. French toast for breakfast, a BLT for lunch that is bananas, Seitan Scallopini and Chocolate Ganache for dinner & desert - you can die happy after a full day at Blossom!

A really good chain in NYC is Zen Palate. It really is a great place and with 5 locations, going on 6 (3 in NY, 1 in NJ, a new one opening up in LA and Zen Burger in NYC), I must not be the only one who thinks so. Obviously it is an Asian menu but they've got a twist like their Peking Style ZenDuck Wrap or their Vegi Lasagna to accompany the usual Asian fare. It is all very tasty and with all their locations, Zen Palate is becoming very accessible!

Finally, one of my favorite things to do is go to the Friday Night Dinner at the Natural Gourmet Cookery Institute. This is a world renowned culinary school for natural and organic food. The students whip up a terrific 4 course vegetarian meal in their "restaurant" and it is open to the public upon making prior reservation. It is a fun evening, a great way to support these budding chefs and an even better way to stuff your healthy face for the flat rate of $34! Pop in to The Natural Gourmet Institute.

That's a wrap on ol' New York but you better believe I'll be back for more!! (Artwork by my man Dan ; ) )