Category Archives: Etc.

The Biggest Loser loses.

The Biggest Loser is really getting on my last nerve.  The product placement and questionable nutrition advice is getting completely out of control.

The BL has always been one giant commercial for various processed foods and 24 hour fitness but each season the segues from actual content into advertising has become increasingly ridiculous.  Last week I was horrified when trainer Bob excited his team with an advanced copy of the Marley and Me DVD.  He then used that little mention as an excuse to talk about how to not eat popcorn when you go to the movies.  It was just the most nonsensical, blatant product placement in the history of television. At least the other product placement is somewhat related to health.  It doesn’t help that this season, the show has expanded to a two hour format.  When you spend 2 of your 4 precious hours between getting from from work and going to bed watching a show, it would be nice if 40% of it wasn’t hidden advertisements.

The show has always been a big fan of totally processed, chemically enhanced food but I am increasingly finding it too much to take when every episode contestants are opting to chew Extra sugar-free (and chemical-full) gum instead of having say, an apple, for a snack.  I also cringe at the point in every episode when the contestants are heading to Subway, having challenges in a Subway, or (my personal favorite from last night’s episode), gathering up their Subway packaging for the trash as they head to the gym.  Hope you enjoyed that 300 calorie sandwich and its antibiotic-filled processed meat!

It’s a good thing I watched last night’s episode alone because there was one segment that made me want to get up and punch someone in the face.  In this particularly irritating bit, trainer Jillian extols the benefits of drinking milk to contestant Helen.  She then recommends drinking at least 3 glasses of milk a day.  I cannot imagine any educated nutritionist recommending anyone drink three glasses of milk a day–especially someone who is trying to lose wait.  Ok wait a minute, I take that back.  This is the good ole U.S. of A where we are indoctrinated with milk propaganda from birth, so there are definitely a number of health professionals who choose to ignore the massive amount of scientific evidence pointing to milk’s many adverse health effects.  But it just seems like such a huge disservice, if not an injustice, to have the dairy lobby buying air time to sneak crazy unproven “factoids” about milk to The Biggest Loser’s 10.2 million viewers.

But here’s the kicker.  Having started my career in reality t.v., I know a number of people that currently work on or have worked on The Biggest Loser and it just so happens that Jillian Michaels is vegan.  Now Jillian is a big animal lover so maybe she couldn’t care less about the nutritional aspects of veganism and is only in it for anti-cruelty reasons, but it still sent me into a blind rage seeing her sitting there talking about milk like its the Mother Teresa of beverages when she won’t go near the stuff herself.  As if her carnie based diet books weren’t hypocritical enough.


Sigh.  I am already completely immersed in the plot twists and turns of Season 7 (I know I wasn’t the only one sobbing hysterically when Mikey’s brother broke down after seeing his newly fit family!) so I would be lying if I said I was going to start boycotting the show.  But I might not start watching the next season.  The Biggest Loser might help inspire people to lose weight but that doesn’t necessarily mean they are helping them be healthy and it’s getting too damn frustrating to watch.

How vegans can enjoy Girl Scout cookie season

Ok, I know it’s only January, but I am fairly positive that I have already found my favorite recipe of 2009. Drum roll please. Brrrrrrrrrrrrrrrrrrumclang! It’s this homemade version of the Thin Mint a.k.a. the best cookie in the world.

That’s right folks, girl scout cookie season is upon us and here are are some reasons why you should make your own instead of shelling out $4.50 per box:

1) Girl scout cookies infamously use a ton of packaging. No need to destroy the Earth anymore than is necessary!

2) Like 99% of mass produced foodstuffs, girl scout cookies contain all sorts of weird ingredients such as TBHQ which has been shown to cause tumors in lab rats (although to be fair, what hasn’t been proven to cause cancer in those little furry buggers???). Not to mention milk which may be a problem for you if you are a vegan, which if you are reading this blog, you may very well be.

3) The girl scouts actually only get 50 cents per box sold. So why not just donate 5 bucks to your favorite troop instead. For that matter, why not donate 5 bucks to a worthier cause. Girl scouts don’t really need your money to go on fancy vacations–which is what my troop always did with our funds.

Now you may be reading this post and remembering that I am on a detox which means I really have no business making chocolate cookies dipped in even more chocolate. Ahhh yes, it’s true. I did take a little break from the detox to make these, but only because I HAD to. You see, Kirby Von Scrumptious and her boy toy Joe were awesome enough to watch my beloved doggie while I hit the slopes in Mammoth earlier this month, and I absolutely had to give her a little token of my appreciation. You see? Making these cookies was an absolute necessity . Of course, half way through the baking process I remembered that Kirby was also doing the detox. Doh! Luckily, as any girl scout knows, thin mints are best enjoyed straight out of the freezer, so these babies will last a long time, as in they will be there for when the detox ends. The Von Scrumpster, knowing my love of toy cameras, also got me this awesome fisheye camera for Christmas which I used to record my Mammoth trip. Don’t you wish Kirby was your BFF too???

Back to les cookies: to veganize the recipe I simply used Earth Balance in place of butter and soy milk in place of dairy. When I first tasted the dough I thought the peppermint was too overpowering, however, after baking and then being dipped in chocolate, I think next time I will actually pump the peppermint extract up from 3/4 tsp. to a whole teaspoon. I also tried using less butter in the chocolate dip portion of the recipe as, although the coating is completely delish, it does taste a bit buttery. However, you really need the butter to make the chocolate be the right consistency. These cookies at bottom are ones where I didn’t thin the chocolate enough and you can see they are pretty gloppy and unpretty. Next time I will experiment thinning with soy milk instead of Earth Balance for a subtler taste.

101 Cookbooks also has a recipe for thin mints that would be easily veganizable. I might try this recipe next time (although that won’t be for many months as these cookies ended up SERIOUSLY comprising my diet) however Heidi has the peppermint oil in the coating and not in the cookie which is just plain inaccurate so I will have to remedy that :)

I highly recommend you making these, unless of course you aren’t willing to pack on a few pounds in the name of sheer tasty pleasure.

Link

Thanksgiving Mania 2008

Let’s finally get around to talking about our wonderful thanksgiving feast! The Food Monster (that’s me and him working on our yummy food at top) and his three lovely roommates had me, my mom (who came in from North Carolina), and a couple of our other friends over for lots of delicious food and jolly company. I think I ended up making seven dishes in all but unfortunately I was so busy cooking/serving/drinking that I only remembered to photograph a few of those. So the best dishes will just have to be recreated for Christmas dinner and I shall post them then. In the meantime, let’s start us off with three of the easiest things.

First off we have a VERY quick appetizer: dill spread. In my pre-vegan days, if ever I needed some comfort food, I would head to La Brea Bagel on Beverly in West Hollywood for a sesame bagel smothered in their dill cream cheese. Sad were the times when I got drunk on Friday and desperately craved one of those bagels on Saturday morning only to remember that the bagelry owners were honoring the Sabbath! Now I am not a fan of plain fake cream cheese. It tastes okay but it is definitely not the real thing. However, when you jazz it up just a little you’d never know it has no dairy! So I simply chopped up a ton of fresh dill and stirred it into some Tofutti cream cheese and served it with whole wheat crackers. Even my mom, who is really quite horrified by vegan versions of dairy products, was shocked at the great taste. Chop, stir, serve. It doesn’t get easier than that.

Next up we have another appetizer inspired by a blurb in the latest Rachael Ray magazine: croissant wrapped asparagus. Again, this couldn’t be any easier. Simply unravel a tube of Pillsbury Crescent Dough and sprinkle liberally with a vegetable seasoning spice blend. Slice into 1/2 inch strips and then wrap around raw asparagus spears. Pop in a 350 degree over for 20 minutes or until slightly golden brown. Full disclosure: these particular ones didn’t turn out the best because a) I should have used olive oil spray to prevent the spears from sticking and b) I had to put these in an oven that was way hotter than the desired temperature, so the bottoms were burnt and the spears got a tad mushy. But, I am fairly certain that if these were cooked properly they would have been grrrrreat. I ate a ton of them as they were anyway :)

And lastly, for today, we have my simple cranberry sauce. I was pretty perturbed to read the cranberry sauce recipe in Veganomicon–it calls for agar agar and vinegar. To me, the beauty of cranberry sauce is that it is so simple and lets the awesome flavor of cranberries speak for itself. It seems a tad blasphemous to me to call for an obscure ingredient like agar agar. My cranberry sauce is as easy as it gets and the results are pretty damn good if I do say so myself. The Food Monster even told me that he normally really dislikes cranberry sauce but he liked mine. Thanks Monster Man!

Old Fashioned Traditional Cranberry Sauce is Good Enough for Me
8 oz. fresh cranberries
1 1/4 cup sugar
1 tsp. lemon zest

Place cranberries and just enough water to cover in a pot. Bring to a boil. Add sugar and reduce heat to medium. Simmer for 20-25 minutes or until cranberries begin to pop and sauce thickens slightly. Remove from heat and stir in lemon zest. Sauce will continue to thicken as it cools. Serve at room temperature.

It was a wonderful thanksgiving dinner with my little L.A. family and we spent the rest of the evening plopped on the couch watching cheesy movies. I wouldn’t have it any other way.

Hello world!

Hayyylooooo readers. Longtime no see. It seems that I have managed to accomplish almost nothing on my very long “List of Things to Accomplish During Hiatus” which leaves me scrambling to get everything done before I leave in two weeks to go home for Christmas. This was not a good move on my part as now I’ve got to do all this stuff plus get all my holiday crafting/cooking/gifting projects done and all of this happens during the most social month of the year. So needless to say, I am a busy gal. In addition, I decided to accept a couple days of work on a commercial this week in order to remind myself what work is, as our hiatus will soon be coming to an end and I’ll need to get used to waking up every morning at the crack of ass again.
Link
The moral of this story is that I have a ton of posts to catch up on, including many from the thanksgiving feast that The Food Monster and his housemates hosted. In the meantime, allow me to inform you of an awesome event at everyone’s favorite gelateria Scoops:

This Saturday, December 6th, there will be a taste testing at which you can pay $5 to try three mysterious vegan gelato flavors. If you correctly identify the flavors you will be entered to win a prize! Omnivores can pay $10 for a ten flavor tasting! All proceeds go to the Leukemia and Lymphoma Society. You can find more information at the event’s facebook page.

I’ll definitely be there, that is, if I get off work in time. Sigggghhh.

Easy-As-Can-Be Cheese Danish

I have been a baking lunatic lately! First I went on a cupcake craze, then I got sick of making frostings and went through a muffin phase, and now I am graduating to the world of vegan pastries. My friend Jose has developed an obsession with the cheese danishes from Porto’s Bakery in Burbank and so I made it my mission to create a comparably tasty vegan version.

Today I used this recipe from the Compassionate Action for Animals website. I didn’t want to go to the trouble of making my own pastry dough unless I knew I’d be able to make a decent tasting cheesy filling first. So this recipe was perfect because it just calls for a couple tubes of Pillsbury Crescent Roll dough (which is vegan). This turned out to be a great recipe, although it could have been written a bit better. For starters, the size of the cream cheese tub isn’t listed–you need 8 ounces.

Instead of laying one whole tube of crescent roll dough on top of another, I chose to cut each tube of dough into 4 long rectangles. Then after I put the filling on, I simply folded the rectangle in half and pinched the edges together. Make sure you really pinch the perforations together very well because they will definitely split right open during baking.

Next time I won’t bother with the teaspoon of vegan sour cream. It is such a minimal amount and it really adds nothing. Unfortunately now I have a giant tub of sour cream which I never liked, even in my omni days. Does anyone have any good recipes that will use up some of it?

The proportions of the ingredients in the icing part of the recipe are totally wonky. I had to add way more soy milk than the tablespoon that is listed. I just kept pouring in more, little by little, until I had the right runny consistency.

In the end, I was extremely pleased with the cheese filling. I think you would be hard pressed to find someone who didn’t think it tasted exactly like the real thing. When I make these again, I will definitely be making my own pastry dough. The Pillsbury stuff tastes fine but it tastes like crescent rolls and not like the delicious puff pastry that makes danishes so damn good! So will these suckers be able to compete with Porto’s? I think they are definitely going to give them a run for their money–I’ll let you know what Jose’s verdict is.