Persimmon Green Smoothie {Creamy to the Max} | Things to Think About When Buying Bananas (and Everything Else)

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Hi, all! Just a short post today, as the start of the second half of the fall semester has brought with it an increased workload.

Have bananas brainwashed you to believe that only they can yield a richly creamy smoothie? Live under the banana hegemony no longer, folks, for a vastly under-appreciated winter fruit has arrived to dismantle the banana’s power hold: the persimmon. Numerous species of persimmon exist– native to China, southeast Europe, the eastern United States, Mexico, the Philippines, and beyond – but the two most commonly found in U.S. grocery stores include the fuyu (flat, doughnut-shaped) and the hachiya (taller, heart-shaped). For optimal taste and texture, I like to eat my persimmons when they’ve achieved the feel of a ripe avocado; at this stage, persimmons will also produce the silkiest smoothie, one that can easily rival any banana-based concoction. (For more on persimmons, be sure to listen to the upcoming episode of the Our Hen House podcast this Saturday, November 8, on which I’ll give a review of four of my favorite winter produce items for which to keep an eye out!)

Good thing, too, that banana alternatives exist, considering the harsh implications of contemporary industrial banana production on child workers, global trade, women farmers, and the environment (not to mention the racist and colonialist stereotypes long employed to market bananas in the U.S.). For a wealth of information on such implications, I’d like to highlight and direct you all toward the latest addition to the Food Empowerment Project‘s “Food Choices” resource page:Peeling Back the Truth on Bananas.”

Of course, in encouraging folks to purchase responsibly sourced bananas, I in no way mean to shame anyone for their food choices (especially those in difficult financial situations who recognize bananas as a cheap source of ample nutrients and may not be able to find or afford the types of bananas recommended by the FEP), nor to suggest that we can ever hope to eat in a completely ethically sound manner (we are all enmeshed in complicated power relations, after all). I do, however, hope that considering one’s food choices will serve as either a catalyst or complement to first thinking about then acting to transform the multiple structures of oppression that we all help to perpetuate in one way or another, simply by virtue of our socialization in a white supremacist, heteropatriarchal, capitalist society.

If bananas from Equal Exchange, Earth University, or Grow Bananas (those recommended by the FEP) are accessible to you, by all means use them in this smoothie for a double dose of creaminess. If not, substitute additional persimmons and reduce the amount of non-dairy milk to 1/2 cup.

Persimmon Green Smoothie

Serves 1.


1/2 cup diced ripe persimmon (hachiya and fuyu are both fine)
1/2 cup frozen banana slices
1/2 cup frozen strawberries
2 large leaves kale, chopped
1 cup non-dairy milk
Ground cinnamon to garnish (optional)

Combine all ingredients – in the order specified – in a high-speed blender. Puree until very smooth, stirring the mixture as necessary. Sprinkle with cinnamon, if desired.

Recipe submitted to Virtual Vegan Linky Potluck.

In solidarity, Ali.

Vega Review & GIVEAWAY!

Sorry, this giveaway has closed.

In the past decade, the vegan community has borne more top-level athletes than the world ever expected of we sickly, malnourished, and deprived plant-eaters. From bodybuilders to fighters to endurance athletes to runners, competitive athletes fueled by animal-free diets have demonstrated not just the viability, but the power of plants(Of course, many non-Western, largely plant-based cultures have demonstrated this for years, but for the most part we haven’t been willing to look).

Photo via

Photo via

I first encountered the world of vegan athleticism after picking up a copy of Thrive Foods: 200 Plant-Based Recipes for Peak Health by Brendan Brazier, Canadian vegan ultramarathoner and creator of the award-winning line of whole-food nutritional products known as Vega. After developing an increasing concern for how individual food choices affect the lives of human workers, non-human animals, and the planet, Brendan became determined to create a conscious diet that would also enable top performance in his endeavors as a professional Ironman triathlete. With a focus on nutrient density, alkaline-forming foods, and nutrient-to-resource ratio, Brendan succeeded in developing just the diet that would maximize his athletic performance and minimize his environmental impact: one based on whole plant foods.

Photo via

Photo via

Three years after the publication of Thrive Foods, Brendan’s line of Vega products has aided countless nutritionally and athletically minded folks in their health- and performance-related endeavors, receiving numerous accolades along the way. Brendan launched Vega with his plant-powered protein powder – based in pea protein, seeds, brown rice protein, chlorella, and maca – now known as Vega One and available in french vanilla, chocolate, berry, vanilla chai, and natural flavors. Since that first protein powder, Vega has expanded its meticulously formulated line to include meal and snack bars, sacha inchi seeds, chlorella, maca, and an antioxidant oil blend – all completely vegan, nourishing, and selected for peak athletic performance and environmental sustainability.

Photo via

Photo via

The Vega team generously provided me with three products from their line: the Vega One Nutritional Shake in French Vanilla flavor, the Antioxidant Omega Oil Blend, and the Maca Chocolate bars (recommended by the Food Empowerment Project’s Chocolate List!).

Imparting a warm sweetness and full-bodied mouthfeel to my morning smoothies, the Vega One Nutritional Shake contributed to a fantastic pre-workout meal without the chalkiness from which many other protein powders suffer. With 15 grams of protein, 6 grams of fiber, three servings of leafy green vegetables, and tons of antioxidants, omega-3′s, and probiotics, Vega One can provide a comprehensive answer for the oft-asked question, “Where do vegans get their nutrition?”

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The Antioxidant Omega Oil Blend starred in the latest rendition of my famous Liquid Gold Salad Dressing (which in turn stars in my Everyday Salad!), lending it a vibrant green hue thanks to the blend’s inclusion of hemp seed oil. Also featuring flax seed oil, pumpkin seed oil, coconut seed oil, green tea seed oil, pomegranate seed oil, black cumin seed oil, black raspberry seed oil, blueberry seed oil, and cranberry seed oil, the blend boasts a balanced two-to-one ratio of omega-6 to omega-3 fatty acids, in accordance with widely accepted nutritional recommendations.

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For dessert, I sampled Vega’s 70% dark chocolate bars, infused with the unique malty flavor of maca – a Peruvian root touted for its ability to improve energy, stamina, fertility, and libido. While I cannot definitively say if I experienced an increase in any of these characteristics, I can say that I wholeheartedly enjoyed the silky smooth texture and complex flavor of the bars (slavery-free!).

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While expensive and not-widely-available “superfoods” like maca, chlorella, and sacha inchi seeds do not play necessary roles in a diet for quality athletic performance – indeed, insisting they did would prove quite elitist – at the heart of Brendan and Vega’s work lies a passion for the health and environmental benefits of fruits, vegetables, legumes, whole grains, nuts, and seeds: foods available to many more people (though still not enough). Showcasing this passion, the Vega team offers a bounty of free, nourishing, performance-minded, vegan recipes and meal plans on their website.

In my increasingly privileged position as an established blogger, these foods have become very available to me thanks to vegan companies attuned to the benefits of collaborating with prominent online presences. As such, the availability of products has increased for blog readers, as well, showcased by the constant flurry of giveaways on the blogosphere.

And you, dear readers, have the opportunity to experience Vega’s products: one of you will win a prize pack of surprise goods from the Vega line. Simply click on the links at the top or bottom of this post to enter the giveaway for your chance to win! And of course, don’t forget to connect with Vega on Facebook, Twitter, Tumblr, Pinterest, YouTube, and Instagram.

This giveaway will end at 11:59 pm on Sunday, September 28, and I will announce the winner on the following day.

Sorry, this giveaway has closed.

I was not paid to run this giveaway, though I was provided with free product samples. All opinions are completely my own.

In solidarity, Ali.

Vegan Chews & Progressive News {8-1-14}

Don’t forget to enter my latest giveaway for your chance to win 4 pints of DF Mavens’ vegan ice cream! Remember, this giveaway is only open to residents of New York City and its five boroughs.

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

Welcome to the ninth installment of Vegan Chews & Progressive News (#NewsandChews) here on Farmers Market Vegan! This one will have your mouth watering with intensely flavorful summer dishes that feature heirloom tomatoes and zucchini, along with a dreamy milkshake that offers an homage to the most perfect sweetener on the planet. Then, get ready to have your activist energies inspired with the urge to make the environmental and animal rights movements more inclusive, to combat government surveillance, and to continue the radical energies of a past uprising in my very own hometown.

Favorite Newly Published Recipe

Photo via Alexandra's Kitchen.

Photo via Alexandra’s Kitchen.

Whenever summer rolls around, I rekindle my amorous relationship with zucchini, whose watery texture and insipid flavor during the colder months yields to the succulent smoothness of the warm-weather squash. This verdant side dish from Alexandra’s Kitchen features my preferred preparation of zucchini – caramelized and meltingly tender – alongside a couple of flavors I’ve been craving lately (say hello to my BFFs mint and capers!). This will certainly make an appearance on my dinner table within the coming weeks.

Photo via VegaLife.

Photo via VegaLife.

All 21 members of my vegan living cooperative know supremely well of my unwavering devotion to maple syrup – the first substance that comes to my mind when asked, “if you had to sit in a bathtub filled with one thing…” (I’d happily drink myself out of that situation, thank you very much). I’ve also had such a taste for a nice, thick milkshake of late, so this concoction from the folks at Vega fulfills two of my deepest culinary passions of the moment. Plus, what doesn’t experience tremendous improvement from a sprinkling of coconut bacon? Nothing, that’s what.

Best Recipe I Made This Week

Grilled Shiitakes and Green Goddess over Heirloom Tomatoes
via the Vedge Restaurant Cookbook

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I’ve spoken before on the ol’ blog of the wonders of Vedge Restaurant in Philadelphia and its cookbook, and I’m thrilled to once again lend it ample appreciation. This summery dish from culinary genius Rich Landau features thick, juicy slices of heirloom tomato topped with meatily textured and charred shiitake mushrooms, all doused in drizzled with an herby Green Goddess-style dressing of my one true love vegan mayo, plenty of herbs, and capers. Licking the plate is mandatory.

Must-Read News Article

New Report Expounds on Old Problem: Lack of Diversity in Green Groups” and “Think People of Color Don’t Care About the Environment? Think Again
via Brentin Mock at Grist

Photo via Michigan School of Natural Resources and Environment.

Photo via Michigan School of Natural Resources and Environment.

In both of these stories, Brentin Mock highlights the problematic lack of inclusion of people of color within the mainstream environmental movement. As he notes, this exclusion proves particularly ironic considering that environmental racism causes communities of color to experience much more intensely the consequences of climate change. For example, Mock cites in the article “a recent study from the University of Minnesota [which] found that black and brown Americans are more often trapped in neighborhoods laden with nitrogen dioxide than their white fellow Americans.”

Of course, people of color don’t currently make up a notable portion of the environmental movement not because they don’t care about the state of our planet, but because of systemic inequalities that, for example, bar people of color from securing jobs in the environmental sector. Additionally, because of the mainstream environmental movement’s overwhelming whiteness, it may not feel like a welcome community for many people of color.

I certainly see this phenomenon present, too, in the animal rights movementa predominantly white movement with racist, classist, sexist, and ableist tendencies. In order to work toward collective liberation for all, regardless of species, race, class, gender, etc., we must confront the oppressions present in the social movements in which we are most involved.

Favorite Podcast Episode or Video

Jeremy Scahill: Leaked U.S. Terrorist Watchlist Rulebook Reveals ‘Global Stop and Frisk Program‘”
via Democracy Now!

Photo via Democracy Now!

Photo via Democracy Now!

This Democracy Now! segment features progressive journalists extraordinaire Jeremy Scahill and Ryan Devereaux of The Intercept, a recently launched platform dedicated to reporting on the documents provided by NSA whisteblower Edward Snowden and producing “fearless, adversarial journalism across a wide range of issues.” The Intercept’s most recent report focuses on a leaked copy of the secret government guidebook that outlines the characteristics used to classify an individual or group as a “terrorist” target. Democracy Now! lists some of these categorization guidelines:

Both “known” and “suspected” suspects are tracked, and terrorism is so broadly defined that it includes people accused of damaging property belonging to the government or financial institutions. Other factors that can justify inclusion on the watchlist include postings on social media or having a relative already deemed a terrorist.

This guidebook constitutes just one of a plethora of evidence pointing to the creation of a state of complete government surveillance in the U.S.

Book Recommendation

Uprising: How Wisconsin Renewed the Politics of Protest, from Madison to Wall Street
by John Nichols

Photo via

Photo via

The other day after stocking up on vegan macarons and Cinnamon Snail doughnuts at the Vegan ShopUp, I hopped a short distance over to Bluestockings, a radical and collectively owned bookstore and activist center (read: my heaven). Not looking for any book in particular, I stumbled upon this book by John Nichols, which caught my eye with its Wisconsin-shaped fist – a symbol I know well from my days as a high school junior in Madison during the ongoing protests against Gov. Scott Walker’s attempt to strip public employees of their collective bargaining rights, and the subsequent occupation of the state capitol. As a youngin’ who lacked a meaningful understanding of class issues and social movements, high-school me didn’t fully understand the pivotal importance of the goings-on of my hometown. This book in part helped me to realize the enormity of all of those marches we students took from our school to the capitol building, those nights spent in sleeping bags on the marble floor of that state building, and the visits of movement leaders like Amy Goodman and Jesse Jacskon to what I thought was my humble city. Now, as I look back on the events of early 2011 in Madison, I’m hugely proud to hail from such a hub of progressivism, and yearn to return to my original community to contribute to the radical energy that helped to shape my current commitment to activism. On Wisconsin!

In solidarity, Ali.

Creamy Apple (or Pear) Spice Green Smoothie

Every Thursday, Ferry House picks up a half-bushel of local apples and pears from the always-friendly folks at Wilklow Orchards from Vassar’s on-campus farmers market. Our 21 house members easily devour this generous box-full of autumnal fruit within five to six days, employing the crisp, jewel-toned apples and juicy, champagne-fleshed pears as on-the-go snacks or, in my case, in my ubiquitous morning green smoothies.


While frozen berries had played an integral role in my smoothies since the summer, lately I’ve found myself gravitating toward smoothies that incorporate the grounding fruits of the cooling weather, both because they produce a less chilled smoothie than do frozen berries (a quite positive aspect considering that I prefer not to shiver when eating my breakfast), and because they serve as optimal bases for warming spices like cinnamon, ginger, and nutmeg. Employing Ferry’s apples and pears in my smoothie rotation also greatly reduces the personal money I spend each week on specialty foods such as flax oil and kombucha, since frozen berries tend to cost a pretty penny.


The recipe below yields a gorgeously creamy, attractively hued smoothie with a flavor nicely balanced between sweet and spicy, mostly thanks to the bite of fresh ginger. Served in a glass or as a Green Smoothie-Granola Breakfast Bowl, this smoothie will assuredly prompt your tastebuds to sing the praises of the fall season. Ooh, a smoothie-themed musical? Hello, Broadway…

Creamy Apple (or Pear) Spice Green Smoothie—Can be Raw, Soy Free, and Nut Free; Oil Free, Low Sodium, Low Fat

Makes one 16-oz smoothie.


1 large banana, frozen and sliced
1 medium-small apple or ripe pear, diced
1-inch knob of fresh ginger, peeled
1/2 tsp cinnamon
Pinch of nutmeg
1 scoop of vegan protein powder (optional; I love Ultimate Meal and Garden of Life)
1 large handful of kale
1 cup non-dairy milk (Edensoy for Ali, forever and always)

Place all ingredients in a blender in the order listed above. Blend until smooth, scraping down the sides as needed. To make this smoothie into my infamous Green Smoothie-Granola Breakfast Bowl, serve the smoothie in a bowl topped with 1/2 cup granola and a tablespoon of nut butter.


Recipe submitted to Wellness Weekend and Healthy Vegan Fridays.

Until next time, Ali.

Green Smoothie-Granola Breakfast Bowl

Confession: I harbor a deep-seated adoration of green smoothies. Granted, I may or may not have inadvertently revealed this infatuation in my recent guest post on Green Thickies, or in my detailed instruction guide on How to Make the Perfect Green Smoothie, or in the 37 various green smoothies highlighted on my What I Ate Wednesday Smoothie Compilation. Regardless of how ostentatiously I promote my love affair with green smoothies, or of how many consecutive mornings I’ve reveled in green smoothie goodness for breakfast (please don’t force me to count), the fact remains that nothing provides me more morningtime contentment than diving spoon-first into a brightly hued, creamy, refreshing green smoothie.

One of my favorite smoothies: my creamy Blueberry-Basil Smoothie. Perfect for turning into a Green Smoothie-Granola Bowl!

One of my favorite smoothies: my creamy Blueberry-Basil Smoothie. Perfect for turning into a Green Smoothie-Granola Bowl!

Providing the ideal vehicle for incorporating more wildly nutrient-dense leafy greens into one’s diet, green smoothies can also fulfill one’s daily fruit quota, as well as offer ample amounts of protein depending upon if one chooses to add vegan protein powder, various nut butters, chia and/or hemp seeds, etc. However, while one can easily cram tons of nutrients and energy into one blended concoction, I find that doing so masks the pure and simple flavors of the fruit integral to smoothies—an especial tragedy if the aforementioned fruit consists of summer’s bounty of peaches, berries, plums, and the like. In order to provide for easy identification and full enjoyment of each fruit incorporated in my daily smoothies, I only add six uncomplicated ingredients into the blender each morning: a banana, 1/2 cup each of two different “feature” fruits, a scoop of protein powder (completely optional), a generous two handfuls of chopped kale, and 1 cup of the best soymilk known to humankind. This basic smoothie template ensures a delightfully thick, creamy smoothie bursting with the pronounced flavor of both feature fruits.

I topped this mauve-hued smoothie of banana, blackberry, and cantaloupe with a delicious maple-spice granola and almond butter.

I topped this mauve-hued smoothie of banana, blackberry, cantaloupe, and kale with a delicious maple-spice granola and almond butter.

While scrumptious and nourishing on its own, this unpretentious smoothie tends not to adequately satiate my hunger or provide enough calories to support my quite active lifestyle. To add nutrient and caloric density, as well as a satisfyingly toothsome contrast to the smoothie’s creaminess, I always top my smoothies with a heaping half-cupful of homemade granola and a spoonful of nut butter. These simple (yet oh so tasty) additions transform a healthy morning snack into a nutrient-packed A.M. meal, a humble green smoothie into the ultimate breakfast: the Green Smoothie-Granola Breakfast Bowl.

As I previously alluded, the proper Green Smoothie-Granola Breakfast Bowl requires three components:
1.) The green smoothie.
2.) The granola.
3.) The nut butter.

These three components allow for infinite variations depending upon taste preferences, caloric needs, and seasonal fruit availability. Lately, I’ve blended cantaloupe, blackberries, peaches, and plums into my smoothies; I’ve made numerous adaptations of this fabulous recipe for my granola (using maple syrup instead of honey, of course); and I’ve rotated between peanut and almond butter for my morning nut butter spoonful. I’ve also hugely enjoyed adding handfuls of herbs into my smoothies—fresh thyme, basil, and cilantro all nicely brighten any smoothie. Obviously, your Green Smoothie-Granola Breakfast Bowl will most likely vary immensely from mine—this only showcases the customizable beauty of such a breakfast!

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If you’ve ever experimented with green smoothies for breakfast but found that they didn’t sufficiently quell your hunger, I’d highly recommend offering green smoothies a second chance in the form of a Green Smoothie-Granola Breakfast Bowl. Your tastebuds and tummy will thank you.

Submitted to Healthy Vegan Friday and Wellness Weekend.

Until next time, Ali.

If I Were to Open My Own Vegan Restaurant…

At not more than seven years of age, I typed up a rainbow-hued list of menu items (including “French toast sticks” and “peanut butter sandwich”), stuck it inside a three-ring binder, and scrawled “Seiter’s Place” in Sharpie across the front. At age thirteen, the pique of my Food Network fandom, I received (facetious, I’m sure) confirmation from my mother that I could attend culinary school as long as I earned my undergraduate degree first. After going vegan in my sophomore year of high school, I jokingly entertained requests from friends that I serve as their personal chef and health coach. In other words, I’ve long viewed the culinary arts as a legitimate and desirable career option to pursue.

Fully intending to devote the remainder of my professional and personal life toward bettering the lives of animals, promoting veganism, and fostering a more equitable worldwide society, I envision before me a sea of career paths: nonprofit management; grassroots activism; magazine, book, and blog authorship; restaurant work; the list continues. I’m steadfastly certain, however, that my primary livelihood will include two aspects: writing and cooking.

Thus, at some point in my life (perhaps after writing my first book on the links between plant-based diets and egalitarian societies, or after launching a nonprofit devoted to dismantling corporate seed-patenting and winning back the rights of farmers in the non-Western world to grow their own food…or whatever), I would wholeheartedly love to open a vegan café/community bookstore that hosts social justice-related speakers, book and discussion groups, yoga workshops, and various other educational outreach events—kind of a Busboys-and-Poets-esque type thing. Engaging in such a project would allow me to combine my passions of social justice activism, the written word, and culinary creativity in a meaningful manner, with the potential to reach, educate, and inspire a generous amount of individuals.

I’ll iron out all of the details later, but for now, I’d like to provide you with a working menu for the seasonally inspired Farmers’ Market Vegan Café.

Breakfast and Brunch (available all day)

Trio of Granolas with Accompanying Milks
Apricot-lavender granola with lavender-vanilla almond milk, berry-lemongrass granola with coconut-cashew milk, sweet corn-thyme granola with maple soymilk
*Raw trio available upon request

Waffle-nanza Platter
Gluten-free sweet potato waffles, maple tempeh bacon, and coconut-braised kale

Fruity Waffle o’ the Day
Changes depending upon fruit seasonality, always served with coconut mascarpone and infused maple syrup

Raw Spirulina-Banana Crepes
Filled with cashew whipped cream and fresh fruit coulis

Seasonal Vegetable Tofu Scramble
Seasonal veggies and greens scrambled with tofu in a curried peanut sauce.

Seasonal Smoothies
Changes depending upon fruit seasonality, favorites include blueberry-basil and peach-raspberry-ginger
*Add a topping of your choice of granolas for an extra charge
*Add kale to any smoothie at no extra charge

Fresh Bakery Selection
Includes muffins, sweet breads, fruity crumble bars, and granola bars
*Raw options available; all baked goods are free of refined sugar and flour, and are sweetened with either dates or local maple syrup


House-Made Bread Basket
Served with a selection of seasonal hummus and pesto

Cheese & Cracker Plate
A selection of house-made nut cheeses served with seasonal crackers
*Raw crackers available upon request

Herbed Garden Gazpacho
Topped with roasted chickpea “croutons”
Add a side of house-made bread for an extra charge

Toasty Kale & Coconut Summer Rolls
With lemongrass tofu and sweet almond or peanut dipping sauce

Raw Nori Rolls
With seasonal veggies, sprouts, coconut meat, and sweet almond or cashew dipping sauce


*Add seared tofu or tempeh to any salad for an extra charge

Big ol’ Farmers’ Market Salad
Mixed greens, alfalfa sprouts, seasonal veggies, chickpeas, and quinoa or brown rice, all tossed in house-made Liquid Gold Dressing

Tangy Kale Salad
Kale, seasonal veggies, raisins, and sunflower seeds tossed in maple-mustard dressing

Spinach & Wild Rice Salad
With almonds and tarragon-mustard dressing

Purple Potato and Haricot Vert Salad
With red onions and miso-mustard dressing

Fall Medley Salad
Brown rice with pomegranate-infused roasted butternut squash and cauliflower, toasted hazelnuts, and baby arugula


All non-raw sandwiches served on house-baked bread (gluten-free available) with your choice of side salad, baked sweet potato fries, or house-made root veggie chips (raw or baked)

Roasted Brussels Sprout Grilled Cheese

Caprese Sandwich
House-made vegan mozzarella, heirloom tomatoes, and basil

“Chickpea of the Sea” Sandwich or Lettuce Wrap
A delectable mash of chickpeas, avocado, and dulse flakes

Raw Garden Vegetable Sandwich
Scallion cashew cream cheese, marinated mushrooms, and butter lettuce, served with house-made raw root veggie chips


Fig & Hazelnut Pizza
With caramelized onions and basil sauce on a raw buckwheat crust

Socca o’ the Day
Seasonally rotating French-style chickpea pancake

Bowl o’ the Day
Seasonal veggies, steamed or sautéed leafy green, whole grain, baked tempeh or tofu, and dressing

Miso-Maple Roasted Eggplant & Kale Tacos
With lentils, gingered cashew cream, and mango salsa


On-Tap House-Brewed Kombucha
Seasonal flavors

Green Juice o’ the Day
Seasonal flavors

Hot Tea
Selection of organic & fair-trade brews

Herb-Infused Iced Tea
Seasonal flavors


Raw Cheesecake o’ the Day
Changes depending upon fruit seasonality

Chocolatey Pudding
Carob, avocado, and banana pureed into a smooth pudding

Trio of Seasonal Ice Creams
*Raw selection available

Raw Cookie Dough “Blizzard”
Banana “soft-serve” with raw cookie dough bites and seasonal fruit swirl

Until next time, Ali.

Guest Post on Green Thickies: How to Green Smoothie On-the-Go

Another day, another guest post. Though I only recently had the honor of featuring my banana soft-serve know-how on Becky’s “Not Your Ordinary Recipes” blog, Katherine of Green Thickies has shared my undying—even while traveling—devotion to green smoothies on her lovely site. My guest post for Green Thickies provides tips for enjoying green smoothies while on-the-go, ensuring you optimally healthy breakfasts even while out of the comforts of your own kitchen, as well as a winning, superfood-packed recipe for an Apricot-Goji Smoothie with Maca. Head on over to Green Thickies to check out the post and recipe!

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I’d also like to mention that the lovely Kylie and Laura of TeenVGN have featured my Pomegranate-Infused Brown Rice Salad with Roasted Butternut Squash, Cauliflower, Hazelnuts, and Arugula as their June Recipe of the Month! You can see the recipe on the TeenVGN site here.

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Until next time, Ali.


Review of Numi’s New Savory Teas

A couple weeks ago, I entered and very unexpectedly won the Numi Organics Savory Tea giveaway hosted by Sonnet at the top-notch blog For the Love of Food. Confident that I would immediately adore Numi’s savory tisanes based upon my ardent enthusiasm for tea, veggies, and Numi’s products, I eagerly awaited my sampler pack of Numi’s new line of savory teas. Upon arrival, I thoughtfully tasted each tea individually on separate days, steeping them for 10 minutes as instructed before taking the first sip and then allowing the tea to continue to infuse as I happily lapped the savory pick-me-up. Each flavor of Numi’s savory tea combines organic dehydrated vegetable bits, herbs, spices, and naturally decaffeinated green or black tea to create a broth-like, immensely comforting beverage perfectly accustomed for afternoon contemplation. I’ve recorded my thoughts on each of the savory tea flavors below.

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Spinach Chive
Ingredients: Spinach leaves, chives, dried lime, dill, onion, decaf green tea, coriander, turmeric, garlic.

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Undoubtedly my favorite of all the savory teas, the Spinach Chive tasted like the essence of a comforting herbed spinach soup. The savory dill and onion predominated in a prevalent yet not overpowering manner to imbue the tea with a light, springtime flavor. Rather unfortunately, I chose to enjoy this tea first out of the six flavors in my sampler pack, causing the remaining five teas to pale in comparison.

Beet Cabbage
Ingredients: Beet, cabbage, dried apple, decaf black tea, mustard seed, parsley, orange peel, coriander, clove, honeybush.

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Boasting a much more succulent flavor than Numi’s other five savory teas, the Beet Cabbage derived its pleasant earthy-sweetness from the complementary combination of beets and apples. While the clove predominates in both flavor and aroma, I could still slightly discern the cabbage’s cruciferous undertones, which verily impressed me.

Carrot Curry
Ingredients: Carrot, curry, cilantro, onion, ginger, turmeric, decaf green tea.

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Though I usually find overwhelmingly spicy the flavor of curry powder, the Carrot Curry tea nicely balances the curry’s intensity with the carrots’ slight sweetness and the cilantro’s mild citrus undertones. Though a quite nice tea, the Carrot Curry did not harbor as complex a flavor as some of the other five savory teas, and thus tasted a bit one-note.

Tomato Mint
Tomato, onion, mint, lemon peel, parsley, cinnamon, black pepper, decaf black tea, allspice.

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Probably my second favorite of the five savory tea flavors, the Tomato Mint offered the unmistakable summery aroma of tomatoes and somehow managed to capture the fruit’s juicy succulence, as well. The individual flavors of every ingredient in the tea come through to create a symphony of brightness: the onion lends its savory bite, the hint of mint recedes nicely into the background for a refreshing aftertaste, the citrus offers a barely discernible yet much needed tang, and the cinnamon enhances the tomato’s natural sweetness.

Broccoli Cilantro
Broccoli, celery leaves, allspice, onion, cilantro, decaf green tea, garlic, black pepper, sage, turmeric.

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While I held high hopes for this tea based on its tantalizing aroma, the Broccoli Cilantro unfortunately lacked a depth of flavor present in some of the other five teas. The allspice overwhelms the tea, forcing the earthy cruciferous and bright citrus notes of the cilantro to recede well into the background.

Fennel Spice
Ingredients: Fennel, celery root, orange peel, onion, dill, decaf green tea, honeybush, black pepper.

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Similar to the Broccoli Cilantro, the Fennel Spice left me a bit disappointed. With my deep adoration of any and all things fennel, I wholeheartedly wish that the unmistakable anise flavor would have made its presence more obvious in the tea. Instead, the dill overpowered the fennel, causing the tea to taste more like a less oniony version of the Spinach Chive rather than a distinct tea in its own right.

All in all, Numi’s new line of savory teas verily impressed me, and I fully intend to order more of both the Spinach Chive and Tomato Mint flavors. I’d highly recommend these savory teas to any tea-lover for a delicious twist on their normal tea routine.

Note: Numi did not contact or pay me to write this review. The opinions expressed in this post are completely my own, uninfluenced by Numi.

Until next time, Ali.

A Night of Academic Discussion and Vegan Deliciousness

A number of readers have expressed interest in hearing more about the general happenings as well as the fantastic food of Ferry House, the egalitarian vegetarian/vegan co-op in which I reside at Vassar along with 20 of the kindest, most insightful individuals I’ve ever met. To fulfill such readers’ wishes, I thought it fitting to recount on the ol’ blog a recent Ferry event: Professor Dinner. Every semester, the members of Ferry invite one or more of their favorite professors to enjoy a convivial vegan potluck dinner in the Ferry living and dining rooms, as well as to engage in stimulating conversations with the academics they most admire. Rife with a cornucopia of plant-based yummies and enough throught-provoking interactions to blow the roof off of Ferry, this semester’s Professor Dinner proved wildly successful and highly enjoyable. Pictured below is the vast array of dishes on the Professor Dinner buffet table, contributed by Ferry members and professors alike.

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Mixed berry smoothies served in an assortment of mix-and-match glassware.

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Gluten-free spicy tempeh empanadas with sweet potatoes, swiss chard, raisins, and pepitas. Made by yours’ truly and inspired by the recipe to which this picture links.

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Shepherd’s Pie with mixed veggies, veggie meat crumbles, and mashed potato topping.

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Fruit salad–a rare and coveted occurrence in Ferry since fruit proves too expensive to fit into our weekly shopping budget. For Professor Dinner, though, we go all out!

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Salad with dark-leaf lettuce, carrots, snap peas, and cherry tomatoes served with a take on my famous Liquid Gold Dressing.

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Whole wheat linguine tossed with peanut sauce and roasted tofu, carrots, and broccoli, with a smaller portion of gluten-free peanut noodles next to it.

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Millet pilaf with almonds and raisins.

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Peanut butter bread.

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GUACAMOLE! Also a highly prized dish in Ferry since avocados cost a pretty penny.

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My plate of Professor Dinner scrumptiousness.

To my immense disappointment, the professor I invited to the potluck—fellow vegan, animal rights advocate, Joyce-lover, and blogger—had to cancel at the last minute, but luckily, my dear friend and fellow VARC member Alan had invited another like-minded professor to dinner—Jill Schneiderman from the Earth Science department. Professor Schneiderman shared a troubling story with Alan and I that detailed a social experiment she performed informally on a group of students she planned to take on a week-long venture to the deserts of the American Southwest. In preparation for the trip, Professor Schneiderman had to collect the eating preferences of the participating students so that the desert facility where they would stay could adequately cater to their needs. As a pondrous vegetarian and scientific researcher, Professor Schneiderman decided to tell her students that the facility provided vegetarian meals by default, and that individuals who wanted to eat meat had to request it specially. She then passed around a sheet on which students could denote whether or not they felt it necessary to eat meat on the trip, and to make the facility provide dining options that included meat. To Professor Schneiderman’s surprise, nearly all of the students checked the “Wants to Eat Meat on Trip” box, and displayed their indignance that the facility would dare not serve meat unless specifically asked. The situation reminded me of Melanie Joy’s book—Why We Love Dogs, Eat Pigs, and Wear Cowswhich discusses how society regards the eating of animals as “normal” and the abstention from eating sentient beings as “deviant.”

While rather disheartening that such a phenomenon would occur on a college campus as progressive and liberal-minded as that of Vassar, the fact that at least a handful of incredibly passionate students and faculty members understand the ethical implications of eating animals and work to spread this awareness throughout campus make me proud to attend Vassar. Additionally, since many of these individuals live in Ferry or often interact with Ferry members, I feel so lucky and honored to reside in a house surrounded by like-minded individuals, which provides me with the strength to interact with those who may not share my viewpoints on veganism and animal rights in a compassionate manner. All hail, Ferry House!

Until next time, Ali.

What I Ate Wednesday #64

Breakfast: A green smoothie of 1 cup frozen mango, 3 deglet noor dates, 1 scoop Amazing Grass Green Superfoods powder, 2 tbsp chia seeds, 4 large leaves lacinato kale, and 1 cup homemade almond milk, all topped with a homemade granola of apples, buckwheat groats, cooked brown rice, walnuts, goji berries, blueberries, hemp seeds, cinnamon, cardamom, turmeric, maple syrup, and coconut oil.

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I crafted this particular granola on the first morning of my stay in my parents’ NYC apartment over Vassar’s spring break, implementing the limited supply of items in their pantry as well as the various superfood ingredients that had traveled with me. Thus, instead of abiding by my usual template for fresh fruit-sweetened granola by pureeing up a mixture of fresh & dried fruit with various spices and coconut oil in which to coat nuts and grains, I shredded an apple and mixed it with about 2 tbsp each of maple syrup and olive oil to provide adequate moisture for the rest of the granola. Quite crunchy, nicely spiced, and bejeweled with bursts of juicy blueberries, this makeshift granola turned out surprisingly well for a creation comprised of odds and ends.

Breakfast Checklist: Protein—chia seeds, almond milk, walnuts, hemp seeds. Whole Grain—buckwheat, brown rice. Fruit—mango, dates, apples, goji berries, blueberries. Leafy Green—kale. Superfoods—Amazing Grass powder, chia seeds, hemp seeds, goji berries.

Morning Tea: Mayan Secret Green Tea from local NYC store Spices and Tease.

Though the aroma of this tea (which includes sencha green, mate, rooibos, and darjeeling teas mixed with lemongrass and bits of carrot, pineapple, and papaya) promised a complex fruity flavor, the amalgamation of various teas created a harshness that vastly overpowered any hope of a pleasingly refreshing tang. Perhaps I’ll simply have to play around with the steeping time and amount of tea used for each cup, but my experiences with this tea thus far have proved rather unfortunate.

Lunch: A sandwich of BBQ Tempeh strips, celery-apple-carrot slaw coated in Luscious Lemon Dressing from the Ayurvedic Vegan Kitchen, and avocado slices between two experimental cornbread fritters. I served the sandwich alongside a salad of mixed greens, alfalfa sprouts, mixed bean sprouts, sprouted almonds, and dulse flakes, tossed with Liquid Gold Dressing and topped with Green Raw Slaw from Bao’s. For dessert, I enjoyed a raw truffle made with sprouted sunflower seeds, sprouted almonds, dates, and maca powder, inspired by this recipe.

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The impetus for this sandwich began with my discovery of a waffle iron hidden in the back of a cabinet in the NYC apartment currently subletted by my parents. Inspired to craft a savory waffle in part by this recipe of Kristy’s, I contemplated a southern-flavored checkered quickbread to complement the Barbequed Tempeh Sandwich Filling that I had made earlier that day from a new cookbook of mine—the James Beard award winning Modern Vegetarian Kitchen by Peter Berley, who apparently served as the executive chef at NYC vegan staple restaurant Angelica Kitchen for nine years. Unfortunately, the lack of gluten-free flours in my parents’ sparse pantry rendered me scrounging for waffle base options. In a bout of vegan MacGyver-ness, I combined 1/2 cup white cornmeal (already in the pantry), 1/4 cup roasted buckwheat grouts finely ground in the food processor, and 1/4 cup almond pulp leftover from the milk I had made that morning to comprise the full cup of flour required for four waffles. After mixing the flours with nooch, baking powder, baking soda, paprika, cumin, oregano, tomato paste, maple syrup, liquid smoke, almond milk, and coconut oil, I excitedly heated up the waffle iron, oiled it, spooned the batter in to yield a satisfying sizzle, closed the iron, waited for the light to signal the waffle’s completion, opened the iron, and…experienced utter failure. The batter had all but completely stuck to the iron, probably due to both an inadequate oiling of the iron and an overly thick batter lacking in a starch of any sort. Sigh. I managed to salvage the remaning batter by pan-frying it into thick pancakes, but still reeled from crushed waffle-based dreams. Curse you waffle iron! I shall prevail eventually.

Meal Checklist: Protein—tempeh, sprouted almonds, sprouted sunflower seeds, almond meal, tahini. Whole Grain—cornmeal, buckwheat flour. Vegetables/Fruit—celery, apple, carrot, avocado, alfalfa sprouts, bean sprouts, dulse flakes, ginger, pears, dates. Leafy Greens—mixed greens, kale, collard greens, dandelion greens, radish greens.

Afternoon Beverage: Choice Organic White Peony tea.

A bottle of Carpe Diem’s Kombucha in Quince flavor.

With an off-putting taste of artificial sweetener (certainly not one of the actual ingredients, though) and an inadequate amount of carbonation, this particular brand of kombucha failed to fully satisfy my mid-afternoon beverage needs. Try as I might to find a brand of local kombucha (other than the Madison-based NessAlla, of course) of as high a caliber as GT’s, I’ve not yet honed in on one. The search continues!

Dinner: A Middle Eastern feast, shared with my parents in their temporary NYC apartment, of Cookie & Kate’s Crispy Baked Falafel with Creamy Tahini and Dill Dressing, sandwiched between Cara’s Gluten-Free Pita Bread along with mixed greens and cherry tomatoes, accompanied by a side of cauliflower and carrots roasted with cumin, paprika, and coconut oil.

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My changes to Kate’s original falafel recipe include substituting canned chickpeas for dried (I worried about the digestibility of merely soaked rather than fully cooked beans), adding 1/2 cup sprouted almonds and 1 tbsp GF flour blend to the mixture, and omitting the salt. Though Kate warns against implementing canned beans in the recipe, I found that adding the almonds and flour ensured adequate binding of the falafel, even when using the more moist canned chickpeas. Crispy on the outside, creamy on the inside, and not at all dry or mealy like many of the falafel recipes with which I’ve experimented in the past, the falafel verily impressed my parents (and fulfilled my mother’s three-day-long craving for falafel), who helped me to scarf down the entire batch of herby chickpea fritters. My only critique of the recipe pertains to the Creamy Tahini and Dill Dressing; the lemon tasted a bit too harsh, in my opinion. However, that minor flaw certainly did not prevent me from slathering the dressing all over my falafel sandwich.

As for the pita bread, I utilized the gluten-free flour blend from Bob’s Red Mill instead of Cara’s homemade blend, replaced the sugar with maple syrup, substituted 1 tbsp flaxseed meal for the xanthan gum, and decreased the salt to 1/4 tsp. I had rather excited myself about the prospect of perfectly crisp, toasty, homemade pita pockets, and therefore became thoroughly disappointed when the pitas would not puff up or slice open as promised (reasons for this fault include the omission of xanthan gum, not allowing the water bath to adequately heat up in the oven, or over-working the dough). Regardless of cooking complications, the pitas still tasted delicious, acting as sliced of bread between which to sandwich the falafel and fixings, rather than as pockets in which to stuff the ingredients.

Meal Checklist: Protein—chickpeas, sprouted almonds, tahini, chickpea flour, fava bean flour. Whole Grain—sorghum flour. Vegetables—onion, garlic, tomatoes, cauliflower, carrots. Leafy Greens—mixed green, parsley, cilantro, dill.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Comment Provoking Questions: How do you adapt your cooking to kitchens not as well-stocked as to which you’re accustomed? Do you own a waffle iron? Have you had luck with it? What is your favorite brand of kombucha other than GT’s? Have you made pita bread yourself before?

Happy WIAW!

Until next time, Ali.