Just in time for the holidays, a vegan Bailey’s recipe!

by Paul Jarvis

This recipe is from my cookbook, Eat Awesome (use the link to get it for 50% off).

I don’t drink, but a lot of my friends do and they love this concoction. It tends to get whipped up and pulled out around Christmas, but really, it can be great for any occasion (Tuesday is a good occasion, for example). I have no idea how long this lasts in the fridge, since it tends to disappear really quickly.

Serve on ice, use in coffee, or keep in your (secret) flask.



  • • Coconut milk
  • • Maple syrup
  • • Vanilla extract
  • • Espresso
  • • Whisky
  • • Cocoa powder


  1. 1. Combine a can of coconut milk with a couple squirts of maple syrup, a few teaspoons of vanilla extract, 1-2 tablespoons of cocoa powder, and 2-3 shots of espresso (or 1⁄2 a cup of strong coffee). Add in whisky to taste, usually 1-2 cups.
  2. 2. Blend until smooth. Taste to adjust sweetness and alcohol content.
  3. 3. Serve chilled and store in a sealed container in the fridge.

Cornmeal-Hempseed Crusted, Herbed Seitan


Crispy, juicy, and packed with flavor. I made this dish the other night and it was so much easier than you’d think! The homemade seitan was juicy and tender with a crispy crust, and the caramelized onions, fig mustard and cashew cheese were the perfect flavor compliments (but it would have been equally good drenched in Frank’s Buffalo Hot Sauce).  The great thing about this recipe is that it’s totally customizable. Want to throw sauteed mushrooms into the mix? Go for it. Diced asparagus into the seitan? Hell yes. Here’s how to make it as seen above:

WHAT YOU’LL NEED (serves 2):

  • • 2 cups vital wheat gluten
  • • 2 Tbs nutritional yeast
  • • 1 Tbs mixed seasoning like Herbes de Provence (savory, thyme, basil, sage, etc)
  • • 1 Tbs Almond butter
  • • 1 Tbs Tahini (or Goddess Dressing)
  • • 1 cup water or veg broth
  • • 1 Tbs/cube bullion
  • • 3 tsp salt
  • • 1 tsp black pepper
  • • 1 large onion
  • • 3 cloves garlic
  • • 1 cup cornmeal
  • • 1/2 cup hemp seeds
  • • 1/2 cup prepared egg-replacer (I used Energie) or tapioca +water
  • • Oil for sauteing
  • • Fig Mustard as condiment
  • • Cashew Cream Cheese as condiment (I use Dr. Cow)



  1. 1. Chop the onion and garlic, and begin to saute over medium heat.
  2. 2.Meanwhile, in a mixing bowl combine the gluten, yeast, seasoning, almond butter, tahini, 2 tsp of the salt, pepper and water or broth.
  3. 3.Using a fork, press the almond butter, tahini and gluten in long stroking motions to create the best seitan texture. A ball of dough should form. If it is too wet, add more gluten. Form into a long, baguette shape.
  4. 4.In a pot, bring water with bullion to a boil and add the raw seitan. Let simmer for about 15 minutes, occasionally turning over for an even boil and to make sure no sticking to the pot is occurring.
  5. 5. Meanwhile, place the cornmeal, remaining salt and hemp seed in one shallow bowl, and the egg-replacer in another and set aside for later.
  6. 6. By now the ions and garlic should be caramelized and golden. Remove from heat.
  7. 7. Remove from boiling water, and when slightly cooled, cut into desired cutlets or filets.
  8. 8. Bring a large pan to medium-high heat with some oil for sauteing.
  9. 9. Dip the cutlets into the egg-replacer, then the cornmeal-hemp seed until full covered and proceed to saute each side until golden brown. Fit as many pieces as you can into the pan. Repeat until finished.
  10. 10. Serve hot, topped with onions and along with condiments.


Sold on Celery

by D. R. Hildebrand

Whenever I go food shopping I tend to pick up, ponder, and put back the same foods every time.  Most of these foods are in recipes I want to make, but are sold in quantities I will never finish—at least not before they go bad.  I get excited when I see them but then pause and picture myself weeks later combing through the refrigerator finding a pile of limp, rotten remains, and I pass.

Celery is my number one culprit.  I always intend to eat it but never actually buy it.  I don’t have a juicer, though if I did I’m still not sure I’d consume it fast enough, and even with peanut butter I’ve never liked eating it as a snack.  So I decided recently that I would tackle celery in spurts: whenever I would buy this vitamin K-rich veggie I would be prepared with a handful of dishes that included it, and I would make them in succession until every stalk was gone.

Here are a few easy recipes for anyone with a similar celery conundrum.  Modify them as needed and enjoy.  And please feel free to share your own.

Read more…

Bloody Beet Chili

There aren’t many things as filling, warming, comforting and delicious as chili. As the weather begins to cool down, making big pots of this spicy bean stew that will either last a few days or feed several people is good way to stay fueled with protein and warming spices. In this recipe, I wanted to achieve a vibrant red coloring to my chilli using beets. Not only did the color come out a magnificent blood red, but the beets added a an unexpected layer of flavor that complimented a more traditional chili recipe quite nicely.


  • • 6 medium red beets
  • • 1 cup crimini mushrooms
  • • 1 large yellow onion
  • • 4 cloves garlic
  • • 1 cup black beans
  • • 1 cup pinto beans
  • • 1 cup kidney beans
  • • 2 cups seitan
  • • 1/4 cup tomato paste
  • • 2 cups water
  • • 1 tsp or cube veg bullion
  • • 2 Tbs chili seasoning (combine chili powder, cumin, oregano, paprika, coriander, allspice, clove)
  • • 1 Tbs nutritional yeast
  • • Salt and pepper to taste
  • • Cashew, soy, seed or other non-dairy crème fraîche or sour cream
  • • fresh herbs or greens for garnish (I used arugula)


  1. 1. Remove beet stems and leaves, and in a large pot, boil the beets until tender (about 30 mins)
  2. 2. Meanwhile, chop the onions, garlic and mushrooms, and in a large skillet, sauté them on med-low heat until tender and golden.
  3. 3. Strain and coarsely chop the beets.
  4. 4. In a large pot, combine all of the ingredients, and allow to simmer on low-medium heat for about an hour, occasionally stirring to make sure nothing sticks to the bottom. Add additional water as needed.
  5. 5. Serve in bowls with a dollop of the cream and top with fresh greens


Local Liquor & A New Classic Manhattan

Buying local makes a huge impact in reducing our footprint on the planet.  We know our resources aren’t infinite and we know shipping from across the world uses more resources than shipping from our backyards.  So, no need to argue this point. Right? Right.

Why then has this not translated to the wonderful world of alcohol?  At a recent tradeshow, I was discussing the importance of buying local liquor with a colleague.  He wasn’t much older than me and believed that imported = better; a perspective passed down from his father. And I get it, maybe this has been proven true for cars or other products, but for alcohol?  In the film Bottleshock, America did beat France at their game with a blind wine tasting.  So let the record show, local has nothing to do with a better or worse flavor. Rather, it’s the quality and expertise we need to look at here.

If you search a little, you’re bound to find great liquors, wines, and beers local to your region.  In New York, we’re fortunate enough to have the Finger Lakes, a climate similar to Boudreaux, producing top of the line vino, many sustainably so, and at affordable prices—Wolffer Estate and Sherwood House being two of my very favorites. You can find both at Candle 79 in the Upper East Side, but if you are feeling adventurous head over to Long Island for a tour of the estates.  Wine takes on many new dimensions when you have the grapes and growers by your side.


Not only does Long Island have great wine, but if you are in the neighborhood, check out Long Island Spirits for a smooth shot of vodka produced using locally grown potatoes, and learn about Long Island’s rich potato growing history.

One of my favorite distilleries is Berkshire Mountain Distillers.  Located on a revived apple farm in Massachusetts, BMD is making top of the line liquors.  The Ragged Mountain Rum is a treat on the rocks, and the Greylock gin is pristine as a martini. Also try their vodka, corn whiskey, and bourbon.  Many of the ingredients are grown locally, however, the more exotic ones like sugar cane, are imported.  When purchasing the rum, you still reduce your carbon footprint because of the resources spared not having had the heavy contents traveling overseas.


I love the Ragged Mountain Rum alone, but add a little depth with the following recipe:

  • • Start with a local rum like Ragged Mountain
  • • ½ oz of your favorite rich liqueur ( I used a Noccino, a walnut liqueur from Napa)
  • • A dash of bitters ( I used local bitters called Elemakule Tiki from Bittermans)
  • • Finish with a lemon twist and you have a great substitute for the classic Manhattan.