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The Vegan Cooking School Podcast by Tracy Jorg

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LOLJPB, February 17, 2006
Reviewer: LOLJPB

I'm always look for means to improve my health and the more that I study nutrition, the more I tend to gravitate to a vegan diet. I'm not quite there yet (actually I have a long way to go) but I do feel myself moving in that direction.

One of the things that I've definitely learned is that a vegan diet doesn't have to be an unfulfilling one. That's part of why I enjoyed Tracy Jorg's Vegan Cooking School Podcast. It's an interesting program in that it's similar to one of the cooking programs you would see on TV, only it's on audio.

There's both an advantage and disadvantage to this. The advantage is that you could listen to Tracy's podcast while cooking (just as she records it while cooking). The disadvantage is that you don't see what she is doing. Most of the time that's not a big deal but on occasion it would be nice to see what she's doing as well. For that you'll have to visit her website.

One the whole I liked the Vegan Cooking School podcast and would recommend it to anyone who has adopted or is thinking about adopting this lifestyle.

girijad83, February 17, 2006
Reviewer: girijad83 from India

The Vegan Cooking School podcast is hosted by Tracy Jorg and is a show that tells you how to incorporate vegetables and vegetarian dishes in your diet. Her website is - http://www.podsumer.com/vegancookingschool. Tracy talks about how you can make your eating habits healthier and more nutritious, and gives recipes for tasty vegetarian dishes and dishes that include vegetables, like - End of Summer Salsa (made from corn and black beans), Stuffed Peppers, Sausage and Peppers, and summer salads to name a few.

This podcast is a great way to move towards a healthy vegetarian diet, without sacrificing on taste.

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Onion and Leek Tart

Author: podsumer.com
Mon, Jul 30, 2007

This recipe is full of flavor even though it’s so easy! You can change it up a bit adding different vegetables or a layer of vegan cream cheese to start!

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1 Puff pastry sheet, thawed
1 Bunch of Leeks, thoroughly washed off of all grit
1 Red onion
1 Vidalia onion
2 Cloves garlic
Extra virgin olive oil
Salt and Pepper to taste

Preheat oven to 400 degrees F. Coat a baking sheet with non stick spray and lay out pastry sheet and set aside. Preheat a sauté pan to medium heat and add a tough of olive oil. Roughly chop cleaned leeks and add to sauté pan, mixing to coat with oil. Slice Red and Vidalia onions and add to leeks. Let this sauté for a few minutes, cooking down. Adjust heat as needed, making sure not to burn leek mixture. Mince 2 cloves of garlic and add to leek mixture, stirring to combine. When leek mixture has cooked down, remove from heat and add to puff pastry sheet, starting in from about ¼ inch. Put in oven and cook for 12-15 minutes or until edges are golden brown. Remove from oven and let sit about 5 minutes to cool. Cut into pieces and serve with a knife and fork or pick up from the edges like a pizza and eat!

This show is sponsored by Great Lakes Sauerkraut, the world's largest producer of sauerkraut, producing more than 120,000 tons of barrel cured kraut a year.

Look for Great Lakes Kraut selling under the Krrrrisp Kraut, Silver Floss,Bush's Best or Cortland Valley brand names at your local grocery store. Sauerkraut can be found in the canned section or refrigerated meat section.

Log on to sauerkrautnews for more information, fun facts and tasty recipes.

Sauerkraut is full of vitamins A, B-thiamin, riboflavin and niacin-C, phosphorous, calcium, iron, potassium and fiber, so it's great for you! Sauerkraut is also a cruciferous vegetable that contains cancer fighting phytochemicals, and studies have shown an increase in consumption of sauerkraut decreases a person chances of developing certain types of cancers such as breast, colon, lung or liver. So, there are also health benefits to sauerkraut consumption.

Check out their sauerkraut and fun recipes.

This recipe is fun, easy and will be the center of attention at your next gathering. Using Chocolate and sauerkraut together is fun and surprisingly delicious! I named this “sauerkraut haystacks� because they kind of look like little haystacks! You can throw some raisins in here for another flavor or garnish with a dusting of cinnamon or powdered sugar for an extra treat!

Sauerkraut Haystacks

1/2 cup Krrrrispkraut Sauerkraut, drained

10 ounce bag Tropical Source non-dairy chocolate chips

1/8 teaspoon cinnamon

1/4 cup chow mein noodles

½ cup almonds, toasted

In a double boiler melt chocolate chips. Add cinnamon and mix to combine. Add drained sauerkraut, chow mein noodles and toasted almonds and mix well to coat everything with chocolate. Line a sheet pan with parchment or wax paper and drop teaspoonfuls of haystacks onto it. Put into the refrigerator until cool and harden, about 15 or 20 minutes. Makes about 18-24 haystacks, depending on how big your “teaspoonfuls� are.

The next time someone asks where you get your protein from, make them this recipe! Chick peas, also known as garbanzo beans, are a great source of protein and they are known to lower cholesterol levels. Chick peas are available in all grocery stores and health food markets and can be bought dried or canned.

Marsala Chick Peas

1 1/2 teaspoons extra virgin olive oil
One medium sized vadalia onion, chopped
1 clove garlic, chopped
1/3 cup marsala wine
1 teaspoon cinnamon
1 teaspoon coriander
2 teaspoons cumin
1- 15oz can chick peas, drained and rinsed off
1/2 cup water (more if needed)

In a medium saucepan add olive oil and bring to medium heat. Add onion and cooked until translucent, about 5 minutes. Add garlic and cook another minute. Add marsala wine and deglaze the pan. (this means you are getting all the browned bits off the bottom of the pan and into the sauce that you are making) Add spices and mix well. Add chick peas and water and mix well. Cover saucepan and bring heat down to low. Cook covered for 10 to 15 minutes. Uncover half way through as you may need to add a touch more water. You can serve this as is, or over rice or a salad.

This recipe is easy, quick and delicious and you will fool your non-vegan friends everytime!

Fried Ravioli

1 package vegan ravioli (I use soyboy)
½ cup water
½ cup plain breadcrumbs
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
Pinch salt and freshly ground pepper
Canola oil or safflower oil for frying
Vegan parmesan cheese (optional)
Tomato sauce

Defrost one package of vegan ravioli on a parchment lined paper in the fridge overnight. When the ravioli are defrosted take them out of the fridge and set aside.

In a small bowl combine breadcrumbs and herbs with a pinch of salt and pepper and stir until mixed well. In a small saucepan add enough oil to fry ravioli and so they have enough room to move around. Bring oil filled saucepan up to a medium high heat and when oil is ready for frying begin by dipping each ravioli in water first and then breadcrumb mixture, coating them well. One at a time, add ravioli into pan. Do not add more than 3 or 4 at a time as this will bring the oil temperature down and it will take longer to fry. After about 2 minutes turn ravioli over to cook other side. Each side should get about 2 minutes of frying time, or until golden brown. When they are finished frying removed with a mesh strainer and put them on a paper towel lined plate to remove excess oil. Sprinkle with soy parmesan cheese and salt.

Serve with warmed tomato sauce.

This show is sponsored by Great Lakes Sauerkraut, the world's largest producer of sauerkraut, producing more than 120,000 tons of barrel cured kraut a year.

Look for Great Lakes Kraut selling under the Krrrrisp Kraut, Silver Floss,Bush's Best or Cortland Valley brand names at your local grocery store. Sauerkraut can be found in the canned section or refrigerated meat section.

Log on to sauerkrautnews for more information, fun facts and tasty recipes.

Sauerkraut is full of vitamins A, B-thiamin, riboflavin and niacin-C, phosphorous, calcium, iron, potassium and fiber, so it's great for you! Sauerkraut is also a cruciferous vegetable that contains cancer fighting phytochemicals, and studies have shown an increase in consumption of sauerkraut decreases a person chances of developing certain types of cancers such as breast, colon, lung or liver. So, there are also health benefits to sauerkraut consumption.
Check out their sauerkraut and fun recipes.

This recipe is fun and easy and can be prepared ahead of time. Egg free wonton wrappers can be found in Asian markets or specialty stores. You can ask your local grocery store if they can get them as well. You can assemble the mini egg rolls a day or two ahead of time and fry them up at the last minute while guests are just arriving! Just make the egg rolls and line them on a parchment paper lined tray and cover tightly before refrigerating. You can even freeze them ahead of time and let them thaw out a night before frying them up! This recipe is delicious and so much better than the ones you buy!!

Mini Sauerkraut Egg Rolls

Makes approximately 24 mini egg rolls

1/2 cup Krrrrispkraut Sauerkraut, drained
1/2 cup Chinese cabbage, sliced thinly
1/2 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon shoyu or tamari soy sauce
4 shiitake mushrooms, stems removed and sliced thinly
Wonton wrappers (egg free!)
water
Canola or Safflower Oil (teaspoon to saute in and more for frying)

In a medium sized frying pan, bring one teaspoon oil to medium heat and sauté ginger and garlic until fragrant, about 1 minute. Add sauerkraut and cabbage and sauté until soft, about 3 more minutes. Add mushrooms and soy sauce and sauté for another 2 minutes until all ingredients are soft and well combined. Set aside.

Remove wontons from package and begin to assemble by placing about a half teaspoon in the middle of each wonton. Dab water along all edges of the wonton with your fingers and bring sides in together. Then roll wonton up tightly and place seam side down on parchment paper. Repeat until all mixture is used.

In a small saucepan bring oil to a medium high heat(375 degrees F). Add wontons to hot oil frying, cooking each about 2 minutes. Do not place more than 5 in oil at a time as this will bring the cooking temperature of the oil down. Remove each egg roll from oil with mesh strainer and place on paper towel lined plate to get extra oil off.

You can serve these with an apricot or plum sauce or eat them as it. They are so tasty!!

This recipe is high in protein and low in calories. This mock “chicken� salad is sure to win over any crowd!

Tempeh Chicken Salad

8 ounce package of tempeh, cubed
3 stalks celery, washed and diced
2 carrots, diced
2 Tablespoons of Currants, raisins or cranberries
¼ cup toasted almonds or walnuts
1/3 cup vegan mayo
salt and pepper to taste
Whole wheat bread, lettuce and tomato

Steam cube tempeh in a covered steamer basket for about 20 minutes, or until tender. Remove and set aside to cool. In a medium bowl add celery, carrots, currants and almonds and mix well. Add mayo and tempeh and season with salt and pepper. This can be served as a sandwich on bread with lettuce and tomato or on lettuce leaves as a salad!

Butternut Squash Soup

1 Medium Butternut Squash, peeled, seeded, and cubed
1 medium vadalia onion, diced
2 Tablespoons extra virgin olive oil
1 inch piece of fresh ginger, minced
1 clove garlic, minced
Fresh Filtered Water

In a medium saucepan, add olive oil and onion and sauce until soft. Add ginger and garlic and mix. Add butternut squash and just enough water to the pot to cover squash. Cover and bring to a boil. Turn heat down and simmer for about 30 minutes, or until butternut squash is soft. Add mixture to blender or use an immersion blender to blend soup until smooth. Serve and eat!

Fall is my favorite season to bake. Just as the leaves are falling off the trees and the air has a crisp feeling to it I always feel like making an apple pie. If you can go and pick the apples yourself the pie tastes even better! Here is a list of apples to help you along the way!

Varieties
Softer apples are best for applesauce, while firmer apples are best for baking and making pies. You can increase the sweetness or acidity of the product by adding sugar or a few drops of lemon juice to the recipe.

Best for eating out of hand: Gala, Fuji, Mutsu, Jonathan, Cameo, Golden Delicious, Cortland, Empire, Red Delicious, McIntosh, Braeburn, Winesap, Pink Lady, Sundowner

Best for pies: Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein

Best for applesauce: Pippin, Rhode Island Greening, McIntosh, Elstar, Cortland, Fuji, Gala, Gravenstein

Best for baking: Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap

Best for making salads: Cortland, Golden Delicious, Empire, Gala, Red Delicious, Fuji, Winesap, Criterion, Pink Lady

1 cup Mung beans
1/2 piece of an avocado
1 clove garlic, minced
1/2 Vidalia onion, diced
1 small zucchini
1/4 cup alfalfa sprouts
2 teaspoons extra virgin olive oil
Sea salt and freshly ground pepper to taste
1 package Ezekiel wraps (find in the freezer section at health food store)

Defrost the Ezekiel wraps in refrigerator overnight.

In 3 cups of water bring mung beans to boil. Cover and turn down heat to simmer. Cook for 30-45 minutes, or until beans are soft. Remove from heat and drain. Set aside.

In a small sauté pan add 1/2 teaspoon olive oil and sauté onions and garlic until soft and translucent, about 5 minutes.

Cut avocado into halves and reserve.

Cut zucchini into 2-inch think by 2-inch long slices and toss in remained olive oil. You can grill them or sauté them with onions and garlic until soft, about 5 minutes. Remove from heat and let sit for a few minutes. Zucchini retain a lot of water so some will drain off after removed from heat and you do not want this in your wrap! Let them sit for about 10 minutes and then start to make wraps.

In a small bowl mix mung beans, avocado, onions and garlic and mash together.

To make the wraps: Take one Ezekiel wrap and place on plat countertop. Place half the alfalfa sprouts in middle of wrap. Place ½ mung mixture over it and top with grilled zucchini. Fold sides in and then roll wrap away from you, closing tightly. Cut in half and serve. Repeat with remaining ingredients for second wrap.

** This recipe makes 2 wraps