Foodgazi

Upcoming Cooking Class: In the Soup

2012-01-30T14:01:00.000-05:00

Cleveland’s snowfall can get pretty hefty and sometimes you just don’t want to leave the house. In this class,we'll show you how to get inventive with what you usually have in your pantry. Bonus -- it's a budget class ($35)! Takes place February 16 (7-9pm) at the Foodgazi kitchen (11201 Detroit in Cleveland). Registration is required. Reserve your spot by going to our Cooking Classes web page.

Fiesta Taco Salad

2012-01-18T10:32:00.004-05:00

This is one of my favorite recipes that I'm sure you’ll enjoy too! It's so easy to make. Perfect if you're just cooking for yourself or hosting a laid-back dinner party.

Vegan Fiesta Taco Salad

Ingredients

1 medium sweet onion
2lbs button mushrooms cubed
3 multi-colored bell peppers
3 cloves garlic minced
1 bunch fresh cilantro chopped
1 medium tomato diced
1 avocado
1 head lettuce or 1 bag spinach
1 tbsp olive oil or non stick cooking spray
1 pkg taco seasoning
1 tub non dairy sour cream
1 bag tortilla chips

Directions

Chop onion and half of each bell pepper, put in non-stick pan with oil, add cubed mushrooms, garlic and taco seasoning, saute until veggies are cooked but not mushy.
While veggies are cooking, slice avocado, chop cilantro, and mix with non-dairy sour cream.
Julienne remaining peppers and chop lettuce.
Arrange salad as you like, I usually border the bowl with tortilla chips, then make a bed with the greens and top the rest off with the peppers taco mix and avocado sour cream

Foods for Your Healthy Resolution

2012-01-05T13:27:00.000-05:00

I think there are three main things that people make resolutions about:

Quitting smoking
Losing weight
Being healthier in general

I could be wrong.

Presuming, I'm right -- or at least barking up the right tree -- there are some foods that can help place checkmarks next to these bad boys on your year's self-improvement to-do list.

QUITTING SMOKING: OK, so, no more smoke into these lungs shall pass.Which foods can help?
Apples: These highly portable snacks actually increase oxygen in the body. The more oxygen in your body, the better your blood can transport hemoglobin from the respiratory organs to your tissues. Once at it's destination, it releases the oxygen to burn nutrients that provide energy to get you through your each and every moment.
LOSING WEIGHT: This is America; most of us feel we need to reshape our bodies in some fashion or another. Obviously, there's quadragazillionbillion-dollar industry behind this, but I'm sure there are a few foods that you can incorporate into your diet plan. Just remember this key idea, you don't actually need a diet plan, you need a lifestyle plan.
Avocados: Oh wait, didn't you just find out that this is one of the fattiest fruits there is? Well, yes. But these are not only "good fats" (aka monounsaturated), they also help to fill you in a healthier way than other fatty foods, such as cheese would. I found that when trying to cut down my cheese consumption, avocado's creamy texture and fattiness satisfied that part of me that still craved cheese. Plus fiber is kind when trying to lose weight: avocados contain 75% insoluble and 25% soluble fiber.
GENERAL WELL-BEING: In this crazy world, we often find well-being -- taking actual care of your "self" -- takes a back seat. Once you start eating healthier, in as few as three days I've found, you can feel your body functioning at a higher level. Start off with keeping snacks such as nuts and granola on hand. Friends made fun of me all the time for keeping a tiny Tupperware of almonds in my purse; but it saved me money and filled me better than a bag of chips! Of course, exercise is key. If you are someone who doesn't exercise at all, try talking a walk after dinner. It's relaxing, gets the blood flowing and the body digesting -- and, yeah, you sneak in a tiny bit of the "E" word. Plus don't forget about the healing effects of sleep!

Stock up the Pantry this Winter

2011-12-31T13:17:00.003-05:00

Well Cleveland, it's official, winter is here and for me that means time to stock up the pantry. I think we can all agree that one of the most frustrating parts about cooking is not having ingredients we need on hand and to solve that problem we must learn how to plan! Running out in the snow for that one key ingredient is so irritating and it takes away from the fun in creating that perfect meal. So I’ve come up with a list of some of the basic essentials I like to have on-hand and some planning tips that will help keep your winter meals easy and inventive.

Step 1: Plan some meals. I'm not saying you have to sit down every Sunday and decide exactly what you’ll be eating all week, but just go for a general theme. By doing this, you’ll be able to buy the fresh produce you need and avoid letting things go to waste. Also, by planning ahead you’ll begin to recognize the dry goods you use more often than others and it'll be easier to make sure you keep those items in stock.

*A helpful hint for getting your veggies to last longer is to keep them submerged in a basin of water in your fridge, you’ll be surprised to see your produce last for weeks instead of days. When buying fresh herbs, put them stem down in a cup of water or wrapped in a damp paper towel to keep them from wilting so quickly.

Step 2: Find a grocery store with a bulk bin and stock up! It's much easier to be creative and inventive with your meals when you can open the pantry and see a variety of different ingredients. The best part about cooking is enjoying the process and when you limit yourself or make it a chore, it takes the fun out of it.

Basic Pantry Items

Pasta (try and keep a few shapes, maybe one long one small)
Rice ( Jasmine or basmati to change things up)
Soy or Almond Milk (when bought in box some have shelf life up to a year)
Tofu ( silken is sold in aseptic cartons and can be stored for long periods of time and fresh tofu can be pressed and frozen for up to 6 months)
Vegetable bouillon cubes or stock
Dried legumes
Quinoa
Millet
Lentils
Corn Meal
Oats
Flour
Sugar
Baking soda
Baking powder
Butter (vegan)
Mayonnaise (vegan)
Ketchup (without high-fructose corn syrup)
Dijon mustard
Mirin or soy sauce
Olive oil
Sesame oil
Honey
Peanut butter
Jam or jelly
Salsa
Vinegar (red wine, apple cider, white)
Dried fruits
Frozen vegetables (edamame, spinach , corn, peas)
Canned vegetables (tomatoes, water chestnuts, hominy, roasted red peppers)
Canned legumes (pinto, cannelloni, black, lima, butter,garbanzo)
Cooking wine
Dried Herbs (basil,bay leaf, oregano, rosemary, thyme)
Ground Spices (pepper, cinnamon, chili powder,curry powder, ginger, paprika, red pepper, ginger, nutmeg, cumin, allspice)

Basic Fresh Produce

Herbs (basil, parsley, thyme, ginger, cilantro,)
Greens (kale, spinach, romaine)
Fruits (berries, apples, oranges,bananas,tomatoes)
Avocado
Vegetables (carrots, celery, bell peppers, green beans, asparagus, broccoli, cauliflower, leeks, cucumber, mushrooms, squash)
Garlic
Potatoes
Onions
Lemons and limes

Healthy Food Spotlight: Raisins, A Healthy New Year's Food!

2011-12-20T09:00:00.003-05:00

Those wrinkly dancing dudes from California are recurring characters when my childhood memory reel spins. In my (ahem) ripened age, however, I haven't been hearing it through the grapevine so often; I mean, I haven't bought raisins in more than a year. It got me wondering, is there something I'm missing by not eating those little sun-soaked nuggets?

Apparently, raisins have enjoyed a long history as sugary little mouth pleasers, likely because they can boast so many nutritional benefits. Raisins are great for gaining weight. Their densely packed fructose and glucose well serve the underweight and those looking for a quick energy fix before heading to the gym to bulk up. Perhaps more interesting for long-term health, raisins have also been cited to have oft missing elements, such as boron and copper. Boron aids the absorption of calcium, and is really only needed in small amounts. Copper, long-held by the Ayurvedic tradition to balance vata, has been touted as an anti-inflammatory beneficial for arthritis sufferers. It's also been cited as helpful for maximum utilization of sugar and iron -- good thing raisins are good sources of both of these as well. Copper may also reduce bad cholesterol.

Could you get the same health benefit from a grape? Well, obviously, all dried fruits have a higher concentration of sugars, so that bulking benefit wouldn't be prevalent. Ounce for ounce, raisins have three times more antioxidants than grapes!

Couple tips:

Make sure to buy organic if you need these shriveled bits to be sulfite-free
Follow Spanish and Portuguese traditions as the calendar flips to 2012 by eating 12 raisins -- that's a lucky one for each month of the year

So pop 'em on some salad, in your couscous, or on your favorite breakfast cereal to get your taste buds dancing and that memory reel spinning.

2012 Cooking Classes Now Scheduled!

2011-11-02T00:15:00.002-04:00

We are pleased as punch to announce the 2012 lineup. "So Cheezy" and "Flavors of India" are piquing my tastebuds' interest. "Raw Power" and "Garden Thumb" are sure to be highly informative and, as always, fun. Please note that classes will now occur on the third Thursday of every month; however, if there is demand, we will return to a twice a month schedule.

January 19 Healthy Resolutions
February 16 Snowed In
March 15 In the Soup
April 19 Green Thumb
May 17 Low Budget, High Flavor
June 21 Gluten Freedom
July 19 Raw Power
August 16 Eat the Rainbow
September 20 So Cheezy
October 18 Flavors of India
November 15 Holiday Eats

For more detailed information, visit http://foodgazi.blogspot.com/p/cooking-instruction.html.

Meatless Monday: Pumpkin Enchiladas in Mole Sauce served with Wild Rice

2011-10-20T17:05:00.001-04:00

This is one of my (Melody) favorite recipes and I wanted to share it as part of our POSSIBLY LAST Meatless Monday. Please do RSVP if you will come, we use that to gauge how much food to make.

The unfortunate news is that if we can't get more regularity in our customer base, Palookaville will have to conserve its resources by canceling our weekly special and closing up shop early instead.

I hope that you can make it to enjoy this deliciously savory & sweet meal!

Please RSVP to our Facebook Event.

Chili-Dusted Roasted Squash Seeds

2011-10-13T15:14:00.002-04:00

We try to use every part of the foods we buy. For instance, beets have multiple uses: If you boil or steam your beets, drink the water for speedy blood purification and eat the healthful greens by sauteing them in a little olive oil and garlic. And of course, we all know that roasted pumpkin seeds taste great with just a little salt. But with squashes abounding, don't forget to use those seeds too. We used the seeds from a couple butternut squashes. These spicy, crunchy little seeds totally hit the spot.

Serves 4

Ingredients

4 cup seeds

6 teaspoons chili oil

2 teaspoons chili powder

2 teaspoons cumin powder

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees.
Scoop the seeds from whichever squash you are using.
Pull the flesh from the seeds and discard.
Dry the seeds with either by laying them on a towel or leaving them in a colander for several hours.
Mix all the ingredients together in a bowl.
Pour the ingredients into a glass baking pan.
Bake for 15 minutes, or until seeds start to pop.

5 More Hours to Get Meatless

2011-09-26T14:47:00.000-04:00

Today's an Indian Summer-inspired Meatless Monday. We have butternut squash & black bean burritos with lime and cilantro; the side is tangy, zesty macaroni salad.

Meatless Monday: White Bean Falafel Pitas

2011-09-12T15:58:00.000-04:00

These are rich, creamy and light falafels made with cannelini beans! The pita sandwich is served with kale-cauliflower tabouleh. Perfect on a hot day.

(Palookaville, 3900 Lorain Ave., Cleveland / 11:30am-8pm)

Healthy BBQ with Liz on New Day Cleveland

2011-08-25T22:46:00.000-04:00

Gluten- AND Dairy-Free this Meatless Monday!

2011-08-22T08:53:00.000-04:00

Our August 22 Meatless Monday is allergy-friendly! Grab a summer squash quesadilla on a corn tortilla with pepperjack Daiya for your gluten- and dairy-free pleasure. Slip in a side of cooling verde rice and fresh corn salad too. Think of it not as meatLESS but vegMORE. (Palookaville, 3900 Lorain Ave. / 11:30am-8pm)

Gettin' Cheezy

2011-08-13T01:11:00.000-04:00

Vegan Mozz melts in your calzone!

We got some ooey gooey cheezy calzones for this coming Meatless Monday on August 15. Besides a number of dips, you'll have your choice of carmelized onion, spinach & porcini mushroom or tomato, basil, garlic calzones. Plus you can opt for non-dairy or dairy mozzarella. We're hand-kneading the dough and making a flour-y mess in the Foodgazi kitchen, then bringing it all to you at Palookaville (3900 Lorain Ave.) from 11:30am-8pm.

Extra Special Meatless Monday

2011-08-01T09:11:00.000-04:00

Today's all about options! We have more than one special for today's Foodgazi Meatless Monday at Palookaville. Chow down on the previously sold-out ZLT, that's zucchini bacon my friends. Oooor you can satisfy the hardiest of hungers with the Sweet Potato Hummy Rolls, which have carrot, multi-colored roasted red peppers, and harissa seasoning. Sides today are Orange-Sesame Edamame & Black Rice, Fresh Corn Quinoa Pilaf with Dijon Dressing, and Mediterranean Lentil Salad. Yummels! Grab something special for lunch or dinner! Specials are available all day, from 11:30am-8pm.

Also, we have only two more spots for this Thursday's Fruit & Veggie-Based Desserts class. Snacking CAN be a guiltless pleasure!

Busy Bees Coming Your Way

2011-07-29T17:15:00.001-04:00

This weekend we'll be at Frostville Farmer's Market in North Olmsted (Saturday), Dancing in the Streets in Lakewood (Sunday), and - of course - Palookaville for Meatless Monday! Among the treats we're dishing up are Raw Power bars, thai lettuce wraps, peanut soba noodles, the infamous ZLTs, sweet potato hummy rolls, fresh corn quinoa pilaf with dijon dressing, orange-sesame edamame & black rice... Seriously, just come eat!

July 25 Meatless Monday

2011-07-24T16:02:00.000-04:00

This time around we have some Asian flavors comin' atcha! Thai Lettuce Wraps, ginger-orange glazed broccoli, and spicy peanut noodles. Go meatless this Monday! (At Palookaville, 3900 Lorain Ave.)

July 18 Meatless Monday

2011-07-16T14:43:00.000-04:00

This Monday, Foodgazi shall attempt to blow your mind with a ZLT. That's zucchini "bacon," lettuce, and tomato slathered with avocado aioli on toasted ciabatta. Side choices are crispy sweet potato chips and a corn, hominy, lima bean salad with basil dressing.

July 18 (11:30am-8pm) at Palookaville, 3900 Lorain Avenue in Cleveland.

A la Carte a la Foodgazi

2011-07-14T10:37:00.000-04:00

We have our a la carte menu in order for those of you who'd like to use our services in a very transparent and easy format. We're offering boxed lunches now too! Every Thursday by 11am, get your lunch crew together for a Foodgazi Friday lunch! Place orders here by Thursdays at 11am for Friday takeout from our kitchen (11201 Detroit Avenue). Items include:

Zucchini “BLT” with Avocado, served with sweet potato chips
Creamy Sweet Potato Wrap, served with kale-cabbage slaw
Eggplant-Spinach Panini with Sun-Dried Tomato Pesto, served with Tuscan bean salad
Heirloom Tomato Gazpacho, served with herb pita chips
Mixed Greens Summer Salad with Blueberry Vinaigrette, served with sesame seed pita chips

Plus we've got brunch, luncheon buffet, plated and buffet dinners, desserts, and more. Of course, our custom menus are still available! Please see our Catering page for more information and to order.

TV on the Melodio

2011-07-12T00:17:00.000-04:00

Found the link to my appearance on New Day Cleveland. It was really fun and we were invited back, so look out for us!

Get Our Digits

2011-07-05T21:07:00.000-04:00

Hey all, just a little blog post to let you know that our address and phone number have changed. We have our own cozy kitchen located at 11201 Detroit Road on Cleveland's west side. It's easily accessible from 480, 90 and the shoreway. Our new number is 216-672-5234. Give us a ring sometime!

Foodgazi’s Meatless Monday Specials Begin July 11 at Palookaville

2011-07-02T16:49:00.000-04:00

Bringin' our deliciously meatless dishes to the masses all day every Monday at Palookaville (3900 Lorain Avenue, Cleveland) starting July 11! Be the first to order and you'll eat for free!

We're completely excited to help Cleveland participate in the national Meatless Monday campaign by offering new, healthier options to the community. We'll be using local foods to create items such as chipotle black bean burgers, sweet potato salad with lime vinaigrette, and a southwestern quinoa salad -- which happen to be the first special. Also, in true P’ville style, the foods will be at your table in no time!

But it’s not just about the menu, Meatless Monday is a movement! The list of reasons it’s smart and easy to eat meatless one day a week is endless, including medical and environmental motivators. Just one meatless day a week cuts one’s saturated fat intake by an impressive 15%, reducing risk of chronic, preventable illnesses. If every American skipped eating chicken just once a week, the positive environmental impact would be the equivalent of taking 8 million cars off the road. Make a difference -- go meatless!

It's a New Day for Foodgazi

2011-05-20T08:46:00.000-04:00

We got a call by an intrigued employee of Channel 8. She'd seen our super-tasty-looking apple crumb muffins on the site and wondered whether we'd like to come on "New Day Cleveland" for a segment on vegan baking. My first thought? "Oh god, I've never been on TV!" Liz had no qualms about it (she's very photogenic ha ha). Well, there's only one way to find out if I should or shouldn't ever accept another TV opportunity -- we're going for it. We'll be talking vegan baking on May 24 at 10am on Channel 8!

Introducing Budget Classes!

2011-05-06T19:47:00.000-04:00

Check it out: We want everyone to be able to learn and have fun in our cooking classes, so we rejiggered some things and ... Introducing "Monthly Budget Classes"! Each month, we'll have a class that's only $35. If you take a looksy at the Cooking Classes page, you'll see the note underneath the classes that are part of this program. We'll make an entree and an appetizer or dessert in these classes and we'll still sit down to eat. Everything's hands-on as always, too! We hope to see more of your shining faces around, asking questions, and wielding knives.

Our First Farm-to-Table Event!

2011-04-20T13:36:00.002-04:00

Cleveland is going to have its first-ever Vegetarian Week and Foodgazi is hosting it's first-ever farm-to-table dinner for the celebration! The 18-seat dinner includes produce fresh from Erie's Edge Farm -- where the event takes place -- and other local farms cooked vegan-style by Foodgazi. Enjoy friends old and new in a surprisingly peaceful section of Ohio City near the West Side Market.

Well, it'll be peaceful except for the rockin' tunes provided by the quirky Leah Lou and the acoustic version of self-professed "unicore" band Nights.

The event is BYOB and tickets are $50 each for a three-course meal plus hors d'oeuvres.

Dreaming in Color

2011-04-09T18:40:00.000-04:00

We'll be at another inspiring event April 15!

Some amazing kids in Beachwood decided it'd be really sweet to bring local green businesses and students together to show the community that being an environmentally conscious organization and school is feasible. From the looks of their "green classroom," it seems not only feasible but fun! They call it their Green Dream and we call it awesome. On April 15 at Beachwood Community Center (23235 Farimount Blvd.), Green Dream presents an exhibition of all the wellness and green local businesses together in one big room! It should be quite an experience and a great way to see who all the people are who are looking forward to a greener Northeast Ohio.

As a company that values Mama Earth and tries to be as green as we can, Foodgazi will be at the event stuffing some faces with locally sourced vegan grub.

Getting to Know Local Food Cleveland

2011-04-03T19:32:00.000-04:00

Local Food Cleveland invited Foodgazi to present at their Local Food Start-up Business Showcase tomorrow at Great Lakes Brewery from 5:30-8:30pm. The events are always inspiring and full of positive energy, so we can't wait to take part! The public is welcome, so please do come and get a glimpse of the many ways Clevelanders are supporting and growing our local food economy. Then drink a beer.

Menu for Soups & Salads on April 14

2011-03-30T22:13:00.000-04:00

I knew the weather would be finicky this time of year. Last week it was 55, then 35, and now it's snowing. SNOWING! Anyway, this is exactly why we wanted to do soups and salads at this time of year -- sometimes you need the comfort of a soup and sometimes the lightness of a salad.

The menu is a flavorful warm spinach salad, an African-inspired sweet potato and peanut stew, and a bright strawberry soup for dessert. This class is April 14, don't miss it!

We're Popping Up at the 4th Coast Pop-Up Market

2011-03-09T14:38:00.000-05:00

When Lu-Owl Vintage owner Rochelle Beres asked us to join the ranks of Cleveland's emerging artists and designers at the 4th Coast Pop Up Market, we let out a little eek. Readers of the blog know we love art and handmade anything, this market has all that and then some. We're happy to be part of the "then some," so on March 18 (5-11pm) at the 1300 Gallery we too will have limited edition works available! Our veggie goodies will include baked goods for sure, but we'll post the rest of the menu in the next couple days.

I Got Five on It

2011-03-07T20:52:00.000-05:00

Quick and inexpensive doesn't have to mean boring, unhealthy food. Sign up for Five-Ingredient Cooking to shock your tastebuds and your time constraints into submission. With only five ingredients each, we'll whip up a nutty yam patê app, a filling spinach & potato casserole, and cream cheese cups for dessert. If you want five on it too, click here.

"Sugar is Jesus' Dandruff," Says Colbert

2011-03-01T09:47:00.002-05:00

Oh that sweet temptress, gnawing at my thoughts day in and day out, just after lunch, right before bed: SUGAR. America has a love-hate relationship with sugar. We love it while we're eating it and hate it when we look in the mirror or, more gravely, end up on the operating table. Hell, we eat so much of it, Stephen Colbert reported in 2009 that America is running out of sugar!

Maybe we've eaten ourselves out of house and, um, sugar? Moderation is key, right? There are even handy charts to help you figure out how much you could have in a day. Well, consider this sugary sneak attack lurking on grocery shelves across the nation -- according to CPSI Newsroom:

Many individual foods provide large fractions of the USDA's recommended sugar limits. For instance, a typical cup of fruit yogurt provides 70 percent of a day's worth of added sugar; a cup of regular ice cream provides 60 percent, a 12-ounce Pepsi provides 103 percent, a Hostess Lemon Fruit Pie provides 115 percent, a serving of Kellogg's Marshmallow Blasted Froot Loops provides 40 percent, and a quarter-cup of pancake syrup provides 103 percent.

How's a consumer to win this fight? How can you get your body used to lower levels of sugar intake and -- if you eat these kinds of processed foods or drink soda -- more natural sources? We'll tackle that issue stomach-on in Foodgazi's "Taming Sugar Cravings" class March 10. The class features deliciously seasonal sweet potato soup, an entree of chickpea cutlet with quinoa, apple & almonds, and cinnamon ice cream for dessert.

Catering Inquiries Made Easy

2011-02-24T23:06:00.002-05:00

As we ramp up the catering end of Foodgazi, we wanted to make it easier for you to see how your needs translate into a catered event. Dun dunna na: Introducing the Catering Estimate Request!

Use this form to begin the conversation about your occasion. We can deliver breakfast, lunch, or dinner for small groups of 4-12; corporate meetings; private parties; special events; and weddings.

That's right, in addition to traditional events, we can hook you and a few of your friends up with vegan meals! So if you're at work or home with a few hungry buddies, submit this form at least 48 hours in advance of the anticipated delivery date.

We're excited to serve you, Cleveland!

All Themes Set for 2011

2011-02-16T20:34:00.000-05:00

All the sunshine and melting snow today had us pining for spring, so we figured we'd keep our heads in the future and pick cooking class themes for the much-anticipated springtime. But we got on a roll and mapped out the rest of the entire year! We've got special guests lined up too! For "Summer of Lovage," herb-loving owner of T by Sarah, Sarah Hurt joins us to share notes on the many medicinal benefits of some lesser known herbs. During "Making the Most of Your CSA," partners in Heart of the City CSA, Erin Laffay and Molly Murray, talk about the role of CSAs in the local food system. (Psst, if you want in on their CSA, move fast!) Needless to say, we're stoked for a bountiful year of food knowledge, skill-sharing, and community-building.

Foodgazi Goes to Beachwood

2011-02-03T11:10:00.001-05:00

We'll be teaching a raw series at the Beachwood Recreation Center this summer. Classes are open to both residents and non-residents. Come on, come all!

Here's a little description of what's on tap:

April 21 Intro to Raw Foods: This class is designed for those who are curious about or new to raw foods. Whether you want to lose weight, feel rejuvenated, or have a clearer complexion, this class is a great starting point. Aside from hands-on instruction, samples, and recipes, class includes explanation of what a raw food lifestyle is and examples of how to set up a raw food kitchen and shop for vegetables.

May 5 Raw Main Dishes: It can be puzzling to figure out how to make a "main dish" out of raw foods. In this class, we'll take the stigma out of that by transforming nuts and fresh vegetables into filling and tasty meals. This class includes hands-on instruction, samples, and recipes.

May 19 Raw Soups & Salads: These mainstays are a key to a successful raw food lifestyle. Quick and flavorful on their own or as part of a multiple-course meal, soups and salads are versatile dishes to add to your raw arsenal. This class includes hands-on instruction, samples, and recipes.

June 2 Raw Desserts: Nothing good ever comes from deprivation and just because you're eating more raw foods doesn't mean you've lost your sweet tooth completely! This class delves deep into the healthy indulgence that is a raw dessert. This class includes hands-on instruction, samples, and recipes.

The online flipbook will be updated in the next week or so, which includes payment and location information. We're excited to start this new eating adventure with Beachwood Rec!

Today's Updates!

2011-01-26T15:03:00.001-05:00

Planning the second half of the year's cooking class themes. What would you like to know more about? Are there classes you couldn't get into in the past that you'd like to see repeated? Please, tell us how this makes you feeeeeeeel...

We're looking for an intern for the position of Cooking Class Assistant. This person would provide help during planning, prepping, setup and cleanup of or plant-based cooking classes. Planning includes offering theme ideas and performing cost analysis. Send your resume and letter of interest to us at info@foodgazi.com.

We've joined forces with Aperture Photography & Variety Store for its February 11 Tremont ArtWalk event from 6-10pm. We'll be offering meatless munchies while supplies last!

Gluten-Free Lasagna with Tofu Ricotta and Basil Pesto

2011-01-16T12:00:00.001-05:00

Tinkyada seriously makes the best wheat-free, gluten-free pasta out there. I've been slowly cutting gluten out of my diet and found it to be relatively less complicated than I thought. (Happy Dog's delicious Field Roast sausage does trip me up, though!) The other night, I made this flavorful lasagna dish.

I'm going to leave out the step-by-step directions for layering the lasagna because, really, do you need them?

Ingredients

1 box cooked lasagna noodles

Tofu Ricotta

1 box Mori-Nu silken tofu
1 package firm, fresh tofu
1/4 cup olive oil
2 Tablespoons chopped garlic
3 Tablespoons nutritional yeast
2 teaspoons salt (more or less to taste)
1 tsp pepper (more or less to taste)
2 Tablespoons oregano
1/4 cup lemon juice

Basil Pesto

2 cups fresh basil leaves, packed
1/3 cup nuts of your choice (I used sliced almonds)
3 garlic cloves (no need to chop beforehand)
1/4 cup olive oil to start, more until you've achieved desired consistency

Veggie Fillings

1 red bell pepper, sliced into strips
1 package baby spinach (can use frozen and other types of spinach, of course)
1 eggplant, sliced thin
1/2 bunch green onions, sliced lengthwise into thin strips about 4 inches long (leeks would be great too)
2 cups broccoli florets, sliced into 1/4-inch pieces (as in the pic below)

Directions

Layer all ingredients alternating with cooked lasagna noodles until you have a mound of warm, comforting yumminess. Bake at 350 degrees for about 30-40 minutes.

Valentine's Cooking Class featuring Free Massage!

2011-01-14T12:02:00.000-05:00

Foodgazi has just added a free 10-minute chair massage for each student in the February 3 Couples Cooking class! These relaxing pre-class massages are being provided by the magic hands at Anat Massage Therapy.

Couples Cooking features a menu full of aphrodisiac foods and a special price of two for $100! There are still spots -- simply register via PayPal. We'll send a list of available massage time slots with your registration confirmation. Then, you'll be on your way to loose limbs, new knowledge, and full tummies!

2010-12-20T14:34:00.000-05:00

Don't let winter weight win this season. Eat better in the new year by learning to cook healthy plant-based foods. Buy one class certifcate and get a second for half off, now until December 30!

Email register@foodgazi.com for an invoice.

The Veg Edge

2010-12-11T11:06:00.001-05:00

If you have cable and you like veggies and cooking, tune into Cooking Channel's new show "The Veg Edge." I almost want to spend $100 a month just to have this channel! Well, not really. However, if anyone in the Cleveland area wants to do TV night for this show, let us know! Here's an 8-minute clip of the debut show that aired last night. Cheers!

Foodgazi Holiday Sale! Today Only!

2010-11-29T05:15:00.005-05:00

Greetings fellow foodies,

The holidays are upon us and the shopping frenzy has begun. Let Foodgazi relieve some of that stress with this GREAT deal.

Today only, if you buy a gift certificate for a single class pay only $50 (a $15 savings) or purchase three single-class gift certificates for $125. Just email register@foodgazi.com. and let us know how many certificates you would like!

These are a perfect gift for the foodie in your life! And just think, it's the gift that keeps on giving because they will hopefully use those new-found cooking skills to serve you up a delicious meal!

Happy holidays!

Pumpkin Obsession

2010-11-12T10:48:00.002-05:00

We may be coming into a bunch of delicious pumpkins and we're a little late getting around to the many uses of this rotund orange squash. Needless to say, now that we have the time, we can't wait to explore. We've already started with the pumpkin chili for our Holiday Eats class and the pumpkin polenta we demo'd at the last Vegetarian Meetup potluck. Now we're moving on to gingerbread cupcakes, ice cream, and some good old-fashioned bread (with a layer of vegan frosting wedged inside). Yeah, we have a sweet tooth.

Foodgazi Is on the Move!

2010-10-30T13:18:00.000-04:00

We are super excited to announce that starting with our November 4 Foods for Entertaining class we will hold our classes at Pilgrim Church on West 14th Street & Starkweather in Tremont! This central location is really easy to get to from all major highways, so east and west-siders alike can create delicious grub with us.

Pilgrim is also a great organization that helps a lot of people in the community and genuinely supports not only Foodgazi's mission but also the local food movement in general. We see the beginning of something beautiful happening here.

Butternut SquashTimbales

2010-10-28T10:00:00.000-04:00

An abundance of butternut squash has led me to this delicious meal. I hesitate blogging the actual recipe as this may be a Foodgazi dish in the future and we have to keep you all hungry (pun intended) for the food we prepare and teach you to prepare. So for now, enjoy the food porn.

The Lucha Libre Carrot

2010-10-26T13:18:00.000-04:00

Can you see it? Can you see it? I don't know if this picture does it justice, but this carrot seriously has a lucha libre mask on! You should've seen us, we were so stoked you'd think we were the kind of people that see the Virgin Mary appear in trees and handkerchiefs and stuff.

Foodgazi Nomnomnoms

2010-10-24T21:23:00.000-04:00

I have been taking advantage of the cool weather by crankin' the oven and baking like its my job. Oh wait, it IS my job! Have I mentioned that I love my job? Anyway, I hope these pics can tantalize your taste buds and motivate you to a cooking frenzy of your own.

Whole Wheat Bread
One loaf of whole wheat bread for our tummies now and one loaf for freezing for our tummies later.

Whole Wheat Tortillas
These turned out bubbly and delish. Recipe can be found here.

Chocolate Chip Zucchini Bread
This recipe can be counted on to turn out perfectly moist sweet bread every time.

Basil Mashed Potatoes wth Soysage Meatballs on a Fresh Baguette

2010-10-20T14:15:00.001-04:00

As my basil plant continues to thrive despite the onset of cold weather, I get to dream up more uses for the sweet and flavorful herb. Last week, it lined some delectable spring rolls. This week, I blended up a puree and used it to make mashed potatoes. Then I chopped up some parsley, squished the parsley into the soysage to create meatballs and fried those little guys till they were crispy and browned. I served the meatballs on a fresh baguette with Vegenaise. All in all, it was a pretty simple endeavor and a tasteful twist on traditional comfort foods.

Basil Mashed Potatoes
Ingredients
4 white potatoes
2 cups basil
5 roasted garlic cloves
1/3 cup water
A few heaping tablespoons of tofu sour cream
pinch of salt

Directions

Wrap garlic, skin intact, in a piece of aluminum foil. Add a dash (or quick spray) of olive oil. Bake at 350 degrees for at least 30 minutes.
Boil the potatoes until they're mooshy.
Combine the basil, roasted garlic, water, tofu sour cream, and salt in a food processor. Blend until mixed well .
Mash together the basil puree and the potatoes.

Soysage Meatballs
Ingredients
1 package Gimmee Lean sausage
A couple handfuls of parsley, chopped smallish
flour for dredging
grapeseed oil for frying

Directions

Squoosh the parsley and sausage together.
Form the mixture into several balls.
Dredge the meatballs in flour and drop (gently!) into heated oil.

Pizza with Pizzazz on Sale!

2010-10-12T15:38:00.000-04:00

New Class Themes Revealed!

2010-09-28T10:47:00.002-04:00

Seems the only surprises abounding lately are the weather patterns. Yet, what do we have behind the curtain? Surprise surprise, we're ready to unveil the cooking class themes through the end of May 2011. We can't wait to discover the flavors of India, support your health goals with low-cal, high flavor, cook with superfoods, taming sugar cravings, and much more! We're excitedly out of breath just thinking about it!

See all the themes and register here http://foodgazi.blogspot.com/p/cooking-instruction.html#classes.

December 2nd Theme Change

2010-09-23T15:49:00.000-04:00

We are sorry to inform you that our class themed "Holiday Cookies" has been changed to "Cooking in Season: Winter". We apologize for any dashed hopes of cookie making with Foodgazi, however it was not fitting into the class time constraints. We hope to see you for Winter Cooking!

How does my garden grow?

2010-09-17T09:11:00.000-04:00

As a part of a month long series called "How does your garden grow?" I was interviewed by Willowluna of A Crunchy Life about Foodgazi Farms.
So, um, go check it out! Here

Green-Ana-Penos

2010-09-06T11:40:00.000-04:00

While checking out our colorful bounty at the last farmers market, we realized that we had an abundance of peppers. What to do with all those peppers, what to do... Pondering this for a moment, Kim came up with a brilliant veggie-based compassionate cook's response to the turducken. Introducing the Green-Ana-Peno! What is this you ask? Well, its a green pepper stuffed with an Anaheim pepper stuffed with a jalapeno pepper. How can you go wrong with this combination? Frankly, I don't think you can -- unlike the poor turducken monstrosity.

Green-Ana-Peno

serves 4

4 Green Peppers, heads cut off and seeded
4 Anaheim Peppers, heads cut off and seeded
4 Jalapeno Peppers, heads cut off and seeded
125g Tofu or roughly 1/4 of a block of tofu
1/8 cup soy sauce
1/4 cup Daiya Mozzarella
2/3 cup Trader Joe's Harvest Grains Blend cooked according to package directions

Preheat oven to 375.
Crumble the tofu in a bowl and add the soy sauce mix together well.
Spoon tofu mixture into the jalapeno until full and set aside.
Cut the bottom inch or so off the Anaheim pepper and set aside.
Put a 1/4 of the cheese in the cavity of the Anaheim.
Place the jalapeno in the Anaheim and set aside.
If you have any cheese or tofu mixture left over mix it in with the Harvest Grains.
Fill the green pepper with the grains mixture about halfway.
Place the Ana-peno into the green pepper and top off the pepper with the remaining grains.
Cook for about 35 minutes or until the peppers are dark green and a little wrinkly.
Enjoy!

Spot Open in Intro to Plant-Based Eating (Wednesdays in September)

2010-08-31T10:37:00.000-04:00

We have an opening in the Intro to Plant-Based Eating series that begins tomorrow. Please reply to register[at]foodgazi.com and note any food allergies you may have. If you are not a prepaid Groupon customer, you will receive a PayPal invoice that is payable upon receipt. Thank you and we hope to see you in class!

On the Cheap

2010-08-22T18:28:00.000-04:00

It's always refreshing to hear people say that it's so much more expensive to eat healthy. Refreshing because we get the opportunity to completely squash that oft-repeated defense of unsupportive food choices. (There aren't "bad" food choices, only choices that will or won't support your well-being.) Of course, here's the thing that sticks in most people's craw: It does take planning. But with a little of that, some staples around the house, and a cool day on which to make tons of food, it's seriously a piece of cake. (Cake! Damn, why didn't we make cake?!!?)

So aside from the obvious advantage of eating on the cheap, you also get the satisfaction of knowing every ingredient that goes into your meals. You can't say that about a chicken nugget, that's for sure. So on this cloudy gray day, the oven was cranked and the stove was blazing as we made these delicious foods in large enough quantity that we froze half of it for later use. More money (and time) savings!

The key is to buy from bulk, buy dried, grow some of your own, keep staples like whole wheat flour and pasta around, and you've got yourself meals for weeks to come. Some of the recipe ideas are below.

Navy bean and zucchini burgers
Whole wheat bread with sunflower seeds and flax
Macaroni & cheese
Bowtie pasta with a tomato tofu cream sauce
Lentils with tomatoes and green peppers

Event 9/12: Vegan Cancer Benefit & Isa Chandra Moskowitz

2010-08-18T10:58:00.000-04:00

Many of us have lost loved ones to cancer, including Zach Freidhof. His father Chuck was diagnosed with pancreatic cancer, a disease with a 95% mortality rate. But Zach turned this tragedy into an opportunity to support local arts & vegan food while raising money for pancreatic research. This year, the event called "An Evening for Chuck," welcomes best-selling vegan cookbook author and co-creator of Post-Punk Kitchen Isa Chandra Moskowitz. She'll be doing a demonstration and book signing.

Entertainment also includes Tofu Fighters (rock), Winslow (soul/funk), Kristine Jackson (blues),
T.M. Göttl (poetry/spoken word), The Bodhis (a local super group featuring David Ullman, Courtney
Cable, Zach, and more),and Carmel Mikol (singer/songwriter based out of Halifax, Nova Scotia). Finally,
Zach and his full-band will headline the day’s music with an inspiring and emotional set Love Initiative
set (which means a full-out multimedia interactive unique performance).

An Evening for Chuck takes place on Sunday, September 12, 2010. Doors open at noon, with
entertainment from 1-6pm. $10 donation at the door. Contact ZACH at 440.668.1687 or
zach[at]zachmusic.net for additional information. Visit www.eveningforchuck.com for online donations
and other information.

Cancel Healthy School Lunches?

2010-08-15T09:46:00.011-04:00

Hey everyone, we're sorry to report that no one has signed up for Healthy School Lunches. Our policy is to cancel class if we don't have enough participants within 72 hours of the scheduled class date. This means, if we don't have enough students by Monday, we will be canceling. It'd be a bummer, but it'd be better than Kim and I staring at each other for four hours in an empty kitchen on Thursday ;-)

Groups A, B & C of Intro to Pant-Based Eating Closed Out

2010-08-13T12:31:00.001-04:00

Way to want to eat healthier, Cleveland! We love that there is so much interest! For those who have not yet registered, we have created Group D, with classes to be held:

Sept 30th
Oct 14th
Oct 28th
Nov 11th

Please call or email register[at]foodgazi.com now to reserve your spot in Group D and note whether you have any food allergies and be sure to include your full name and email address.

Dates Added for Intro to Plant-Based Eating

2010-08-12T21:06:00.000-04:00

We've added new dates for Intro to Plant-Based Eating, which we've dubbed Group D. There are 12 spaces available. Also, there are 5 spaces left in Group A.
Dates for Group D:

Sept 30th
Oct 14th
Oct 28th
Nov 11th

If interested in either of these groups please email register@foodgazi.com to reserve your spot.

October Intro Series Closed Out

2010-08-12T10:46:00.000-04:00

Thanks to all the interest in eating a more healthful, veggie-filled diet, the October dates for Intro to Plant-Based Eating are full. Just like your bellies will be after each Foodgazi class! Thanks everyone!

Black Bean & Raw Corn Salad

2010-08-08T10:03:00.004-04:00

After peddling our veggies to the local folks at Tremont Farme'rs Market, sometimes we have a bit of produce left over that we just weren't able to part with. Whenever this happens, we look through our recipes to find out what we can make with all those super fresh ingredients. So the other night, we decided to make Black Bean & Raw Corn Salad from Fat-Free Vegan Kitchen, using sweet corn from fellow TFM vendor Woolf Farms. This quick-making and flavorful salad was better than expected, even without avocado! Even though we said we were stuffed from the various bites we had during the market, we chowed down almost every last bit of this salad.

Maximum Consumption: The 10 Best Musical Cookbooks

2010-08-04T09:40:00.001-04:00

Apparently, we can't get enough of the term maximum consumption. First, it was a Cleveland radio show by the same name that we were graciously invited to, now it's a fun list of musical cookbooks from my former co-workers at Flavorpill. As always, they dug up some gems. You might not see Foodgazi's spice ingredients being measured in dime bags à la Coolio, but I do feel Lost in the Supermarket: An Indie Rock Cookbook is a novelty must-have.

Lemon Balm Vinaigrette

2010-08-01T10:04:00.001-04:00

There's hardly a salad I love more than simple arugula with a lemon vinaigrette. So imagine my happiness when it dawned on me to use some of the lemon balm from Foodgazi Farm to make a dressing. Plus lemon balm grows like mad, so people tend to have a lot of it. Time to put it to some good use!

Lemon Balm Vinaigrette
Ingredients
3 tablespoons light olive oil
1/8 teaspoon salt
6-8 leaves lemon balm
Fresh black pepper to taste
2 tablespoons wine vinegar

Directions
Stack the lemon balm leaves together and roll, then with a very sharp knife cut thin strips, and then chop finely. Combine with the other ingredients and serve with steamed vegetables or mixed salad greens.

Raw Zucchini Noodles with Shaved Carrots in a Lemon Thyme Sauce

2010-07-28T16:42:00.000-04:00

I find that when an insane heat index compels me to Google heat stroke symptoms, I don't even want to think about turning on the stove. My appetite isn't quite as voracious either (winter appetite, you've got a thing or two to learn!). So what I tend to reach for are nice crsipy raw vegetables. Eating a raw diet can be challenging at other points in the year, but in the summertime, try to take full advantage of the benefits of raw foods. The enzymes and nutrients that tend to degrade during cooking remain intact, so more get into your body. Perfect for your increased activity level during this season. Also, see how your body reacts to consuming less processed foods and withdrawing from meat. If you feel more energetic, lighter, and happier even, hey, you just might be on to something there!

Raw Zucchini Noodles with Shaved Carrots in a Lemon Thyme Sauce (Serves 2-4)

Ingredients

1 zucchini, spiralized (say what? here's the spiralizer I have)
1 or 2 carrots, grated
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/4 tspn minced garlic
1 Tbspn minced fresh thyme (I like lemon thyme)
salt and pepper to taste

Directions

2. Grate the carrot and set aside.

3. Combine the remaining ingredients in a medium bowl and whisk until well blended.

4. Plate the zucchini and carrot, then top with the sauce.

Rawk and Roll highlights

2010-07-25T21:50:00.001-04:00

It was a rawsome time!

August 5: Gluten-Free Vegan Cooking Class in Cleveland

2010-07-20T09:57:00.000-04:00

Who needs gluten gumming up the works? There are many a delish dish for the gluten-free among us. Menu has a mix of spicy and cool dishes that are perfect for summer, including mango-avocado gazpacho, lime tofu with cashew sour cream, quinoa with black beans, and cinnamon banana ice cream. Go to our Cooking Instruction page to sgn up today!

Foodgazi on the Maximum Consumption Radio Show Tonight!

2010-07-16T11:12:00.000-04:00

Maximum Consumption host Katherine Koenig is as crazy about food and music as we are! Her radio show explores all things food-related and Cleveland-oriented between tracks. We'll join forces with her tonight from 5-7pm on 91.1 WRUW-FM to talk gnosh fits and mosh pits. If you can't listen live tonight, stream the show here.

Spinoff Business? Foodgazi Construction?

2010-07-14T11:21:00.001-04:00

Yeah, that probably isn't a good idea.

We'll stick with this vegan cooking and wellness thang. We're just getting a little more organized with the addition of this fancy new $40 shelf. Yes, things are looking up for Foodgazi! Ha ha.

Quinoa? For Breakfast? Heck yes!

2010-07-07T09:31:00.000-04:00

As a health counselor, I generally recommend having cereal around as a last resort kind of emergency store. The grains are highly processed, usually full of sugar, and don't sustain you through the morning. So when you're in a hurry and need something like cereal that's nutritious, the answer just might be quinoa flakes. Quinoa has all the essential amino acids and is therefore a great source of protein, not to mention fiber, which makes you feel fuller longer. Plus it's gluten-free, soy-free, and releases slowly into your bloodstream — always a good thing. The flakes form a hot, whole-grain cereal that has a porridge-like consistency.

Alone it doesn't have much flavor, so drop in some of your favorite dried or fresh fruits, nuts, and even a little agave. Here I threw in dried crans, walnuts, and agave and cooked it with half almond milk and half water. Check out recipes for using quinoa flakes here.

Next Vegan Cooking Class in Cleveland: Raw-k & Roll

2010-07-05T10:33:00.000-04:00

Who wants to be sweating in a hot kitchen in July? Why eat hot food that makes you even hotter in the summer? Summertime is thee time to eat your food raw. The food gets to keep all its enviable enzymes and vital vitamins while you enjoy a meal that doesn't throw your internal thermostat into a tizzy. Uncook your way to health with a three-course meal of rolled delights and delightful instruction on July 15 (7-9pm). We'll be making delicious stuffed collard rolls, a refreshing zucchini roll in red pepper coulis, and a sweet strawbery partfait. Reserve your spot, this class is filling quickly!

The Food-Fugazi Connection

2010-07-04T15:00:00.003-04:00

We believe that food directs much of our energy but so has the convictions we were exposed to by Fugazi way back when, which is why our business is named in homage. Recently, we've noticed that we're not alone in our respect for both food and Fugazi. In this post, Brightest Young Things chill with Fugazi drummer Brendan Canty to find out what he gnoshes on. A Google Alert clued us into this new vietnamese-inspired restaurant, Red Medicine, named after Fugazi's fourth full-length. (And yes, it looks like the restauranters will be redesigning their possibly offensive logo.) While it's not recent news, but a powerful connection between food and Fugazi nonetheless, they headlined the awesome Food Not Bombs' 25th Anniversary concert, which we so very much wish we could have gone to — Sleater-Kinney played too! And don't ask what zine these pics are from, but a friend sent along these scanned pages. All the evidence points to Ian and the guys being down with Foodgazi, which really makes us happy. Maybe it's time to send a fan letter and tell them about the business. (Well, admittedly another fan letter — plus Kim's now-husband actually invited the band members to their wedding!)

Cleveland Scene Covers Hangover Eats (Vegan Cooking Class)

2010-06-30T12:36:00.000-04:00

Hey, I worked at Scene before, I know that half the people in that office are hung over on any given day. So it seems that a healthy Hangover Eats class may have struck a chord with them. In this article, scroll down to July 1 to see our write-up.

P.S. There's still room in the class and we're running a $50 special!

One Day Left to Sign Up for "Hangover Eats" (Vegan Cooking Class in Cleveland)

2010-06-29T10:08:00.001-04:00

We like vodka as much as the next person, but the day after ain't so great most of the time. Learn our tried-and-true hangover cures using all plant-based sources. Just one more day to sign up and we're still running our $50 special! Class is this Thursday, July 1 from 7-9pm at 8911 W. Ridgewood Drive in Parma.

You're Such a Tart

2010-06-27T09:02:00.010-04:00

Continuing our urban foraging in Ohio City, we came across a private yard with a luscious cherry tree. We couldn't ignore the call of the bright red spheres, so we thought "Well, it doesn't look like those people are using them." Knock knock knock. A woman answers the door like she was expecting Ed McMann, almost blowing up her moo-moo with the force of the air from the door swinging open. Timidly we ask, "Would you mind if we picked cherries from your tree?" "Oh, go right ahead. I don't like those things anyway. My dog eats 'em."

Score! She tells us they are tart cherries and the synapses start firing. Ideas spinning in our heads like little tornadoes. The first one to come to fruition (heh heh) was a glazed tart cherry-almond scone. It had a nice balance of tart, sweet, and bitter, with great texture. Yummers!

Ingredients

2½ cups unbleached all-purpose flour •⅓ cup sugar •3 teaspoons baking powder •¼ teaspoon salt •½ cup vegan margarine (I use Earth Balance) •1 cup tart cherries •½ cup water
1 tsp almond extract
¼ chopped almonds

Directions

Preheat the oven to 425°F.
Lightly grease a cookie sheet.
In a medium-sized bowl, mix dry ingredients thoroughly.
In a separate container, add the almond extract to the water.
Break the margarine into small pieces and cut into the dry mixture until pea-sized pieces are left. Do not overwork the dough.
Chill both the water and lemon juice and the dry ingredient-margarine mixture in the freezer for about 15 minutes. Remove.
Mix the cherries and chopped almonds into the dry mixture.
Mix the water and almond extract together. Add to the dry ingredients, mixing just until the dough holds together. Do not overmix.
Turn the dough out onto a lightly-floured surface and form into a ball.
Flatten the ball out into a circle with a thickness of ½".
Cut the circle into 8 equal wedges
Place the scones on the lightly-greased baking sheet. Sprinkle each scone with sugar.
Bake scones at 425°F for 15 minutes and serve warm.

Age-Fighting Foods Cooking Class Video

2010-06-23T09:23:00.001-04:00

Here's a little bit of what you can expect at a Foodgazi cooking class. (Yeah, and don't worry, we so fired the videographer who shot this.)

http://www.youtube.com/watch?v=N8adFq5KDvs

Food and Tattoos

2010-06-16T09:02:00.003-04:00

You gotta know that we have at least one addiction: tattoos. We're always contemplating the next one. This dude has an insane Kitchen Aid that's quite an inspiration, but I think vegetables are definitely in my future. I've been searching the internet, asking around, staring at vegetables and imagining them as tattoos. Kim's hubby Craig has awesome veggie knuckles.

There's a whole site dedicated to vegan tattoos and some people get pretty intense about theirs. So whether I do some sort of playful pinup broccoli or powerful warrior eggplant, I'm just not sure yet. But either way, I'll make sure my next tattoo uses vegan inks and I'll help it heal with vegan balm. (Inks and lotions tend to have animal glycerin in them.)

P.S. If you've got ideas, send 'em our way!

Ohio City Mulberry Crisp

2010-06-13T10:00:00.034-04:00

Waking up in the early morning last week, eyeing hundreds of purple globs surrounding our house, we thought for sure that purple pterodactyls had finally come to Cleveland (or anywhere for that matter). After a cup of coffee, however, we realized that we had fresh mulberries being delivered to us by Mother Nature. Now, we'd been meaning to go on a local foraging trip, but why not start with our own yard? So we set out to think of better ways to use the semi-sweet berry than to decorate our cars. Enter the crisp full o' mulberries. This thing was de-lic-ious (evidence below).

Before

After

Mulberry Crisp Courtesy of Willowluna http://willowluna.wordpress.com/

2 cups mulberries

3/4 cup brown sugar

3/4 cup flour

1/2 cup room temperature vegan butter

1/2 cup rolled oats

1/2 cup fruit juice (we used Old Orchard Very Berry)

1 tsp cinnamon

Preheat oven to 350 degrees

Put Mulberries in 9x9 pyrex pan

Mix sugar, flour, cinnamon together with the room temp butter until crumbly and flaky.

Mix in rolled oats

Pour mixture onto Mulberries and spread evenly

Evenly drip the juice onto the mixture in your pan

Bake for 35-40 min or until the top is brown and crispy

Enjoy and share with others!

Coming soon are more Mulberry concoctions.

$25 Off "Hangover Eats" Vegan Cooking Class

2010-06-11T09:02:00.004-04:00

Facebook friends, sign up by June 20 to get a $25 discount on the vegan Hangover Eats cooking class on July 1. That's only $40 to eat because you drink, and be merry. Email register@foodgazi.com to sign up today.

About the Class
Intoxification Saturday night calls for detoxification Sunday. So many people reach for greasy eggs and bacon the morning after, but really, those kinds of fried, fatty foods just add to your acidity levels. And you don't want to feed the acidity beast, believe me. You want to reach a state of balance so you can skip the slippered shuffling about your house and enjoy the sunshining outside instead.

We'll make a tart tea guaranteed to bring you back to life, simple energy bars to get your engine running, fiber-rich tofu rancheros to get things moving, and a smoothie that replenishes your anitoxidant stores.

Visit the cooking instruction page for more information.

Vegan Cooking Classes in Cleveland

2010-06-10T12:19:00.001-04:00

Please help us spread the word like vegenaise! If you know anyone who might be interested in Foodgazi's hands-on vegan cooking classes, let 'em know what's up. Every class cooks up a three-course meal of local Cleveland, organic food designed around a specific theme, then we enjoy the delights together. (Facebook friends get the inside scoop on discounts!) Go to http://foodgazi.blogspot.com/p/cooking-instruction.html for more info. Thank you!

Food Focus: Beans

2010-06-09T09:00:00.001-04:00

Beans, or legumes, including peas and lentils, are an excellent source of plant-based protein. Beans are found in most traditional cultures as a staple food, offering grounding and strengthening properties that enhance endurance. They offer a highly usable, highly absorbable source of calcium for the body. A very inexpensive source of high nutrition, beans can be rich, delicious and satisfying,

Lack of sexual energy is often due to overtaxed adrenal glands and kidneys. Beans are known for strengthening these organs (ever noticed the shape of a bean?) and can help restore vital energy as well as sexual energy.

Beans have a reputation for causing digestive distress, but this is usually because they have been undercooked or improperly prepared. To help reduce gas-forming properties, soak beans overnight prior to cooking, increase cooking time, add spices like bay leaf, oregano or cumin, or add kombu (a sea vegetable) when cooking.

Easy Beans and Greens
Prep time: 10 minutes
Cooking time: 10 minutes
Yield: 2-3 servings

Ingredients
1 can black beans (or pinto, red, kidney—your choice)
1 bunch collard greens (or kale, spinach—your choice)
your favorite toppings, such as salsa, avocado or guacamole and sour cream

Directions

In a medium saucepan, heat drained beans. Add your favorite seasonings, if desired.
Fill a separate medium saucepan with 1-2 inches of water and bring to a boil.
Wash and chop greens (you can use the stems, too) and add to boiling water.
Cook for 2-3 minutes until greens are bright green and tender. Drain off water.
On a plate, arrange a portion of the greens, top with a portion of the beans and finish with toppings of your choice.

Live Music and Fresh Food at the New Slavic Village Farmer's Market

2010-06-06T10:03:00.018-04:00

How could Foodgazi Farm not participate in a market that has a carrot rockin' out on a guitar for its logo? Exactly, we couldn't. So it's with great pleasure that we announce our participation in the Warszawa Farmer's Market in Slavic Village. We'll be hittin' the east side to offer our hand-raised seedlings of out-of-the-ordinary flowers such as amaranth and nicotiana, aromatic herbs, and nutritious vegetables. Check our Facebook notes to see all the plants we carry at this time then head on down to Slavic Village Mondays beginning June 7 from 6-8:30pm.

Decipher the Hieroglyphics of Nutrition Labels

2010-06-03T10:00:00.018-04:00

We've never claimed to crunch numbers well — just carrots. In this excerpt from one of Dr. Jeff Novick's presentations, he explains a rather uncomplicated way to interpret the nutrition "facts." It's really eye-opening the way the numbers are fudged and presented in ways that are misleading. He claims there are actually only three bits of info to pay attention to — aside from the ingredients, of course. Just remember, the key to narrowing your analysis to so few of data is to eat mostly fresh fruits and vegetables, whole grains, and, quite simply, cut the crap.

Chubster: A Hipster "Cookbook"

2010-06-01T13:10:00.001-04:00

As far as media exploitation of the food "trend" goes, methinks this yet-to-be-published book Chubster: A Hipster "Cookbook" one-ups Food Network's Cooking Channel. Check out Flavorwire's caustic inside double-scoop.

Food Network Births New Channel

2010-05-28T14:14:00.001-04:00

As far as TV goes, Netflix had been granting most my wishes, save one. All I had wanted a few years ago was the Food Network. After housesitting in a place bestowed with not only cable, but DVR, I realized most of the hosts got on my nerves and reruns ruled the airtime. But now FN has this new "hipper," "simpler" offshoot called Cooking Channel. For a minute, I was jealous of those who'd be able to press a button and begin watching on May 31. I thought "Curse you cable companies! Why can't people buy channels à la carte?" Then I read more about it. Their angle is a bit gimmicky and there was some mention of possibly allowing hosts to break a chicken's neck on tape. Plus, I would really like to see less Mo Rocca and more of this guy or even Alicia Silverstone. (Check it: Fellow vegan Clevelander DeAnna Domino was interviewed for Ayinde Howell's blog!) Yet, still, I see no mention of a vegetarian or vegan cooking show. So until that day, I won't throw down for cable, even if I can just buy one channel.

Locavore: Cleveland Tofu

2010-05-26T11:41:00.001-04:00

As we begin to source local foods for our upcoming cooking classes, we are amazed at the variety available in the Cleveland area. We really didn't expect to find locally made tofu right at Giant Eagle.

Made by Cleveland Tofu, this hand-made, hand-cut tofu still comes in the 16 oz. size. So not only are you supporting the local economy, it's also more bang for your buck! We whipped up some tofu scramble this morning with tomatos, onions, and cilantro. We liked the firm texture and the fact that it retained some of its chunkiness (can't stand when tofu is too fine in a scramble).

As a side note, when you find local Cleveland foods that you enjoy, you can go to the customer service counter at your grocery store and ask for a request to supply those goods. We fill those out all the time and the more that are filled out, the more likely big stores will start carrying local foods. Make your needs known!

Turmeric, the Flame-Tamer

2010-05-21T11:52:00.000-04:00

The spice turmeric, which we will of course use in Foodgazi's Age-Fighting Foods cooking class, is an anti-inflammatory spice that adds gorgeous yellow hues to tofu scramble and beautifies skin with its antiseptic qualities.

More than that, with studies revealing that chronic inflammation and fatty foods contribute to the development of Alzheimer's, it's well-worth noting that turmeric may inhibit a number of nasty diseases as well. Plus, when you can buy a pound of organic turmeric for six bucks, is there a reason not to protect your health?

Holy Mole! Cooking Classes Start June 3!

2010-05-17T17:59:00.006-04:00

Foodgazi is ridiculously happy to announce that cooking classes begin June 3. If we tried to articulate our glee, it would likely begin with a shriek followed by an indiscernible string of jumbled words.

We are so proud to present themed small-group, hands-on classes of funtasticness that are exclusively plant-based yummies!

The 2010 lineup includes:

Age-Fighting Foods (June 3)
Kids in the Kitchen (June 17)
Hangover Eats (July 1)
Raw-k & Roll (July 15)
Gluten Freedom (August 5)
Healthy School Lunches (August 19)
Intro to Plant-Based Eating (September 2, 9, 16, 23)

Go see the Cooking Instruction page on Foodgazi and we'll be seeing you in class!

First Market Day in Tremont

2010-05-05T22:09:00.000-04:00

Thanks to everyone that popped in at the market! The basil was a hit and people were very interested in the healing properties of the calendula. All the vendors were awesome and a pleasure to meet. We are really looking forward to more Tuesdays in the park! See you there ;-)

Put a Little Love in Your Veggies

2010-04-20T10:00:00.002-04:00

Clevelanders are well aware that the weather here can be a bit wonky sometimes: Eighty degrees one day, freezing rain the next. But now the poor little seedlings and plants at Foodgazi Farm greenhouse know too, and they are having a hard time keeping up with the unpredictable forecast.

Take these Beets for instance. Some days they are happy as can be, just relaxing in the comfy greenhouse. Other days it gets so stinkin' hot in there that we imagine they're trying to crawl right out of their trays to go suck on the hose. It's too rough a life for a few of these guys, so they decided to lay down and take a real freaking dirt nap.

But we weren't gonna let them give up!

Don't they know front row seats are the best in the house? Look lively kids!

How could we? Foodgazi Farmers respect their life-giving energy and we aren't afraid to show our plant appreciation. In fact, our farm manager, Barb, has read to the plants while hanging out at the greenhouse. We let them know how beautiful they are and make sure to catch them up on the mellow sounds of Explosions in the Sky, Glass Ghost, and Feist.

After seeing the havoc the heat had wreaked, though, we knew it was time for some healing reiki. Kim concentrated her energy on each dry and forlorn leaf, hoping to coax them back to life.

We've seen the benefits of reiki with people before, but weren't sure what kind of results to expect from this experiment. Now the difference isn't quite as dramatic as the before and after pics in a diet pill commercial, but this is reality here! And we couldn't be more amazed at the difference reiki has made!

Two days after the reiki. Check out the two that have completely turned around!

Four days after reiki. Their leaves are green again and their stalks vibrantly colored!

The plants just look a little drunk here because they were out celebrating their new lease on life — by getting a really great watering that is.

Foodgazi Plays in Dirt

2010-04-11T21:50:00.002-04:00

Foodgazi may seem to have fallen off the face of the earth, but actually it's the earth we've been digging into. We've established Foodgazi Farms to continue our mission of educating folks about eating healthy and locally grown food. Now we can actually provide that healthy and local food to the community, along with cooking instruction and our Farm Fresh Chef service (more on that to come).We found ourselves a nice little greenhouse and a piece of land that has not been used for anything but a lonely one-horse pasture for the last 20 years. We had the soil tested and found that the pasture was indeed a great place to call home to Foodgazi Farms.

Some photos of our growth.

Week 1

Week 3

Week 4

This season you can find us at the Tremont Farmers Market on Tuesdays between 4-8pm staring May 4th. We will also be dropping in at other local farmers markets as time permits. Please make sure to follow us on facebook and twitter to find out where we will be and what we will be featuring on any given day.

Sprout Out the Devil

2010-04-07T10:00:00.002-04:00

Seeds give us life, so is it any surprise that sprouted seeds, grains, and legumes look a bit like another life-giving cell with which we are familiar?

Yet, I am in awe of this little mung bean and all that it means about the cyclical nature of our lives and of the earth. It reminds me of how much food is a part of our very being. Walnuts look like brains and contain Omega 3, which is essential for brain function. Everybody knows a kidney bean looks exactly like a kidney. Sweet potatoes look like the pancreas, the organ that secretes hormones that affect blood sugar levels — and sweet potatoes actually help keep glucose in check!

Anyway, back to the bean sprouts... Sprouts are considered a wonder food and they often pack more of a nutritional punch than when the vegetable is fully grown. (Certainly we have more antibodies and antioxidants when we are young than when we are matured.) They've been shown to fight devilish cancers and oxidants that damage our cells.

So obviously, mung beans are worth sprouting, but they usually present a bit of a challenge to would-be sprouters. To get these sprouted, though, I used my fantabulous new Bioset germinator. It was so easy: no jars, no cheesecloth, no getting the whole apparatus at the right angle. It was a simple fill with water, dump the old water scenario. Now when I've been in meetings all day and didn't get to eat a proper lunch, I can pop a handful of these and know that I've just boosted my protein, fiber, and vitamin C for the day. Plus, since I only let the tail grow a little less than an inch, they have a sweet flavor too!

Beware Your Favorite Shampoo

2010-04-02T10:31:00.002-04:00

The Organic Consumers Association kicks ass. They've been callin' out organic poseurs left and right. As fast and loose as the rules are for organic foods, they're all but nonexistent in the personal care industry. Yup, your soaps, shampoos, body washes -- all those things that come into contact with your largest organ every single day. Your skin soaks up all the ingredients in your personal care products. So when those ingredients aren't what companies make them out to be, we consumers are duped -- at the risk of our health, our convictions, and our wallets.

Through their Coming Clean Campaign, OCA has been trying to wash that mess right outta our hair.

It's not only a bummer to find out that so many brands we use are bogus, but we feel downright used, betrayed, and frankly, pissed. Though we have to admit, blindly picking up products that say "natural," "pure," or "organic" is not smart shopping. We at Foodgazi are going to be much more diligent about looking for the USDA NOP label and using only products that do not test on animals or use animal-derived ingredients.

As with most things involving the government, it's going to take a very long time to turn this ship around. In the meantime here's a list of brands to boycott and brands that have shown to be true to their claims.

FAKES
Avalon "Organics"
Desert Essence "Organics"
Earth's Best "Organic"
Eminence "Organic" (Except Few w/USDA Seal)
Giovanni "Organic"
Goodstuff "Organics"
Head "Organics"
Jason "Pure, Natural & Organic"
Kiss My Face "ObsessivelyOrganic"
Nature's Gate "Organics"
Physicians Formula "Organic" Wear
Stella McCartney "100% Organic"

REAL DEALS
Alteya Organics
Baby Bear Shop
Badger
Brittanie's Thyme
Bubble and Bee Organic
Dr. Bronner's Magic Soaps
Earth Mama Angel Baby
Indian Meadow Herbals
Intelligent Nutrients
Kimberly Parry Organics
Little Angel
Mercola
Miessence Certified Organics
Nature's Paradise
OGmamma and OGbaby
Organicare
Organic Essence
Origins Organics
Purely Shea
Rose Tattoo Aftercare
SoCal Cleanse
Sensibility Soaps/Nourish
Terressentials
Trillium Organics
Vermont Soap

Logo a Go-Go

2010-03-31T13:19:00.000-04:00

We finally got our logo all good and proper-like. Thanks to Aaron "Pants" Sechrist for helping us make this happen! There's so much brewing over here at Foodgazi, and this is just one of many improvements to come. We've got lots goin' on backstage...

Food Focus: Sea Vegetables

2010-02-17T10:00:00.001-05:00

In traditional Chinese healing, sea vegetables correspond to the winter season and to the kidneys, adrenal glands, bladder and reproductive organs. The strengthening, balancing and cleansing properties of sea vegetables are known to help these organs as well as the hair, skin and nails. Sea vegetables (or seaweeds) provide a variety of minerals and vitamins, including calcium, iron and iodine, and can help balance hormone and thyroid levels in the body. Eating too many processed foods or foods grown in mineral-depleted soil can result in a lack of minerals in the body, leading to cravings for salty or sugary foods. Adding sea vegetables to your diet can help balance your energy levels and alleviate cravings, especially if you think about it as a crunchy snack such as Julieanna Hever's Noritos.

Mighty Miso Soup
Prep Time: 5-10 minutes
Cooking Time: 10-15 minutes
Yield: 4-5 servings

Ingredients
4-5 cups spring water
1-2 inch strip of wakame, rinsed and soaked 5 minutes
in 1 cup of water until softened
1-2 cups thinly sliced vegetables of your choice (see notes)
2-3 teaspoons barley miso
2 scallions, finely chopped

Directions
1. Chop soaked wakame.
2. Discard soaking water or use on houseplants for a boost of minerals.
3. Place water and wakame in a soup pot and bring to a boil.
4. Add root vegetables first and simmer gently for 5 minutes or until tender.
5. Add leafy vegetables and simmer for 2-3 minutes.
6. Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot.
7. Reduce heat to very low; do not boil or simmer miso broth.
8. Allow soup to cook 2-3 minutes.
9. Garnish with scallions and serve.

Any combination of vegetables can be used in miso soup. Here are some classic combinations:

onion-daikon (cleansing)
onion-carrot-shiitake mushroom-kale (mildly sweet)
onion-winter squash-cabbage (great in wintertime)
leek-corn-broccoli (great in summertime)

Variations

Add cooked grains at the start of making the soup. They will become nice and soft.
Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with vegetables for 20 minutes.
Add cubed tofu toward the end.
Add bean sprouts toward the end.
Season with 1/2 teaspoon ginger juice for an interesting twist.
If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.

Bitchin' Kitchen Tip: Nature's Air Freshener

2010-02-14T10:00:00.002-05:00

We love the smelll of onions caramelizing and freshly chopped garlic, but we don't want the kitchen smelling like that all the time. So to help take the funk out of the Foodgazi kitchen, we turn to nature's spicy winter air freshener: cinnamon. Using this warm and inviting scent is infintely cheaper than plug-ins and far more eco-friendly.
Here's the lowdown on how you can get this scent in your own bitchin' kitchen.

Fill a medium saucepan about 3/4 of the way full with water.

Put some cinnamon sticks in the water. (See how easy this is!)
Heat water on a low to medium heat and let the smell waft through the air.
Check your water often because it will evaporate and you don't want to burn the bottom of your saucepan. If you are running low on water, just put more in.

If you feel like getting really crazy you can also add some whole cloves to give you a more varied bouquet of smells.

Feasting the Foodgazi Way

2010-02-10T10:02:00.004-05:00

We at Foodgazi decided to have a feast of fabulous freshly prepared foods, featuring Chickpea Socca. The socca was a many layered dish that started with a homemade marinara sauce, then the socca which are very similar to crepes, and topped with a white bean puree, sautéed kale and escarole, finished off with caramelized leeks. Yum!

We then feasted on tofu chocolate almond mousse. We hooked up our desserts in multiple ways, one with simple whipped topping, one with oreo crumbles, and one with graham crackers.

The meal was filling, hearty, and decadent.

Steady Diet of Muffins

2010-02-07T10:00:00.003-05:00

We can't get enough of these vegan Apple Crumb Muffins. Can't say they weren't a pain in the arse to make — partially our fault for having only one muffin pan — but damn were they worth it. That single muffin pan was the ceramic one a special mommy bought us for Christmas. It was awesome because the pan doesn't require cupcake liners! Things do bake a little faster in ceramic, plus we have a pretty tiny oven (seriously, this thing might as well be an Easy Bake), so we kept them baking for half the recommended time. We also subbed 1/2 cup honey for 1/2 cup maple syrup in the wet ingredients. The result was moist, spicy, chewy muffins that were tasty at breakfast time and after dinner. We better get these outta here before we eat them all!

*from Lacey Sher and Gail Doherty's fabulous cookbook You Won't Belive It's Vegan. Buy it here.

Apple Mixture

1 t maple syrup

2 crisp apples (Baeburn or Fuji), peeled, cored, and chopped into small cubes

1 T canola oil

1/2 t ground cinnamon

1/4 t grated nutmeg (substituted ground nutmeg)

Crumb Topping

1 1/4 cups unbleached all-purpose flour

1 cup uncooked rolled oats

1/2 cup Sucanat (substituted 1/4 cup packed brown sugar)

3/4 cup coconut or vegan margarine

1/2 t vanilla extract

1 t ground cinnamon

1/4 t grated nutmeg

Pinch of sea salt

Dry Ingredients

2 t baking powder

2 t baking soda

2 cups unbleached all-purpose four

1 1/2 cups whole wheat flour

2 t ground cinnamon

1 t ground ginger

Wet Ingredients

1 1/4 cups canola oil

1 1/2 cups maple syrup (can substitute 1/2 cup with honey, if you're not vegan)

2 T vanilla extract

1 t sea salt

2 T apple cider vinegar

1 1/2 cups water

Directions

Preheat the oven to 375°F. Lightly oil the bases of two 12-compartment muffin tins and insert two dozen cupcake liners. Set aside:

In a saucepan, cook the ingredients for the apple mixture over medium heat for 4-5 minutes, until just slightly softened.
Stir together the ingredients for the crumb topping in a medum-size bowl, being careful not to overmix, and set aside. In a separate, large mixing bowl, stir together all the dry ingredients. In a third, large bowl, stir together all the wet ingredients.
Add the wet ingredients to the dry and gently mix until just combined. Gently fold teh apple mixture into the batter.
Fill the muffin cups three-quarters full and sprinkle each liberally with roughly 1 tablespoon of the crumb topping.
Bake for 18 to 22 minutes, turning the pans halfway through the baking process. The muffins are done when a toothpick poked into the middle comes out clean.

Finger Lickin' Good

2010-02-03T10:00:00.002-05:00

We decided to make the Chik'n seitan from Quick and Easy Vegan Comfort Food last night for dinner and giggles.
The recipe was pretty easy to follow and the ingredients were all things most vegans have on hand, so cook we did.

Just in case you are not sure what the heck Seitan (pronounced say-tan) is, here is a little tidbit on the wheat meat we like so much.

Seitan is made out of vital wheat gluten and when cooked has a very similar texture and look of meat. Seitan is high in protein which is another reason why it's so popular. You may have eaten it and not realized it if you have ever had mock meat at an Asian restaurant or if you have eaten Tofurky. For this version of a seitan dish, we rolled it out, cut it up, breaded it, and fried it. Put a little gravy on it, add some mashed potatoes and collard greens on the side, and you've got yourself a bonafide Southern meal.

The Seitan

Ingredients
1/2 cup vital wheat gluten

1/4 cup soy flour

1/2 cup water

Directions

Combine the flour and vital wheat gluten in a bowl and add the water until the mixture forms a ball.
Knead the dough on a lightly floured surface for a little less than a minute and flatten to 1/2 inch thick.
Cut into desired shapes or strips.

The Broth
Ingredients

2 1/2 cups water

1/4 cup nutritional yeast

2 TBS Bragg liquid aminos

1 tsp onion powder

1 heaping tsp dried sage

1/2 tsp thyme

1/4 tsp oregano

Directions

In a medium pot add all of the ingredients for the cooking broth into a pot and bring to a boil.
Add the Seitan 1 piece at a time until all is in the broth. Be careful not to splash the broth and burn yourself
Reduce heat, cover, and dimmer for 40-50 minutes or until most of the broth is gone.
Stir every 10 minutes.
Eat and enjoy.

Comfort Food, Vegan-Style

2010-01-31T15:50:00.000-05:00

Wintertime definitely gives us a good excuse for cooking up some filling, not-so-fat-conscious fare. So, a while back we were stoked to see Quick and Easy Vegan Comfort Food by Alicia C. Simpson in the mailbox. The recipes are definitely down-home and by no means low-calorie. The recipes we gave a whirl were worthy of making again — well, with the exception of the French onion soup maybe.

Next time we make the soup, we'd cut down the amount of red wine. (We'd rather it went straight down our gullet anyway.) The wine, coupled with a tablespoon of Worcestershire sauce, just made the soup too tangy. Simpson's funny, personal stories took some of the bite out of the recipe, though. Each entry is introduced by a recollection or story from the author's life. She was vegetarian for ten years before realizing that French onion soup contained beef broth. Luckily, she found her way back to an old favorite, even if it wasn't a favorite of ours.

All in all, the book is really informative for newbie vegans and old hats alike. Some recipes just didn't agree with us, though. Some took too much of the easy way out, such as the Simple Croissant Sandwiches. The recipe calls for Pillsbury Big and Flaky Crescent Rolls, which has all the earmarks of being quick and easy, including being full of the typical Standard American Diet (SAD) additives and ingredients. To us, eating vegan generally means eating healthier and with more whole foods. Another recipe that falls into the SAD and easy category is the "Pepperoni" mini pizzas, this recipe calls for English muffins as the dough for the pizza; the pizza sauce is mostly DIY, with the exception of the tomato paste and canned diced tomatoes.

To Simpson's credit, she certainly never claims the book is about health food. Of course, it's not always health food that you're body yearns for on a cold winter night, and we've found ourselves perusing the book's pages when we needed a good hearty meal during a lake-effect blizzard.

Bake Sale for Haiti, January 23 at Vegiterranean

2010-01-20T12:21:00.002-05:00

Nothin' like a good old-fashioned bake sale. So skip the mega-processed snacks at the grocery store this week and buy some handmade vegan treats instead. Foodgazi is contributing some deliciously sinful gluten-free blondies and soy-free peanut butter brownies. All proceeds benefit Doctors without Borders, which is heavily involved in the rescue efforts in Haiti. As Haitians continue to suffer aftershock and unfathomable loss, we realize it's a simple gesture, but your attendance will help make it grand.

Where: Vegiterranean, 21 Furnace St., Akron, OH
When: Saturday, January 23rd, 11am-5pm

Food/Nutrition at the Center of True Healthcare Reform

2009-12-01T13:24:00.000-05:00

Since I've returned to my roots in Cleveland (and to the other half of Foodgazi), I've noticed that clinics and hospitals have really proliferated. While I believe Cleveland Clinic is "healthy" for Cleveland's economy, I am dismayed that healthy eating options have not become quite as ubiquitous. So obviously then, I think health starts with the food you put in your mouth; and for businesses, it's time to put their money where their mouth is. With the Full Yield, companies may start doing just that.

Bitch Magazine Co-Founder Helps Out in the Kitchen

2009-10-14T10:00:00.004-04:00

Lisa Jervis seems to always be in the middle of something great ― revolutionary even. A founding editor of the seminal non-profit magazine Bitch ― a self-described feminist response to popular culture ― Jervis has recently published Cook Food: A Manualfesto for Easy, Healthy, Local Eating. Her tone is frank and conversational whether advising how to destem greens or deconstruct food politics. By all means, ignore the In Season cookbook at Anthropologie and pick up this indie-pressed guide instead.

Jervis on feminists in the kitchen: “Let's face it, we all have to feed ourselves. Women refusing to cook or avoiding cooking because they don't want to be doing things that are traditionally feminine makes as much sense as men not cooking because they think it's women's work.”

Simple recipes for dishes such as mustard-rosemary tofu (next on Foodgazi’s To-Cook list) and oatmeal-fruit cookies fill the latter half of the short-but-sweet cookbook. And, dearest steak lovers, while the ingredients are vegan, don’t let fears of judgment stop you from exploring this book, Jervis herself admits to indulging a juicy cut here and there! “Fundamentally, I'm a pragmatist and a harm-reductionist. I don't see the point in being too rigid, because even if you eat factory farmed cheese once in a while, you're still doing a lot of good for the environment and animal welfare,” she explains. “I like to talk openly about this approach because a lot of people see it in a black and white way ― thinking you have to go completely vegetarian or vegan or you're sunk, or on the side of evil, or whatever. But it's not true. And it stops a lot of people from striving for vegetarianism or veganism. And that's counterproductive.”

In the first half of the book, Jervis puts the “cook” in Cook Food by offering tips and techniques galore. With a laid-back, practical approach, she helps readers navigate the kitchen maze and the local food craze from a place of deep understanding and self-acceptance. She maps out what you need in your pantry and on your pot rack without recommending you run out to buy anything outrageous at all. In fact, her M.O. seems to be the simpler, healthier, and more ethical, the better ― and she succeeds in making that sound like a motto that is relatively manageable to live by. Jervis’ message is as admirable as it is accessible. The woman really has a knack for elucidating complex movements.

No Age, No Leather

2009-10-09T17:32:00.001-04:00

One of our favorite DIY bands, No Age, collaborated with legendary skater Ed Templeton to create this simple pair of black vegan skate shoes. Best of all, they're not so boyish that we girls can't rock them too!

Foodgazi

Upcoming Cooking Class: In the Soup

Fiesta Taco Salad

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Stock up the Pantry this Winter

Healthy Food Spotlight: Raisins, A Healthy New Year's Food!

2012 Cooking Classes Now Scheduled!

Meatless Monday: Pumpkin Enchiladas in Mole Sauce served with Wild Rice

Chili-Dusted Roasted Squash Seeds

5 More Hours to Get Meatless

Meatless Monday: White Bean Falafel Pitas

Healthy BBQ with Liz on New Day Cleveland

Gluten- AND Dairy-Free this Meatless Monday!

Gettin' Cheezy

Extra Special Meatless Monday

Busy Bees Coming Your Way

July 25 Meatless Monday

July 18 Meatless Monday

A la Carte a la Foodgazi

TV on the Melodio

Get Our Digits

Foodgazi’s Meatless Monday Specials Begin July 11 at Palookaville

It's a New Day for Foodgazi

Introducing Budget Classes!

Our First Farm-to-Table Event!

Dreaming in Color

Getting to Know Local Food Cleveland

Menu for Soups & Salads on April 14

We're Popping Up at the 4th Coast Pop-Up Market

I Got Five on It

"Sugar is Jesus' Dandruff," Says Colbert

Catering Inquiries Made Easy

All Themes Set for 2011

Foodgazi Goes to Beachwood

Today's Updates!

Planning the second half of the year's cooking class themes. What would you like to know more about? Are there classes you couldn't get into in the past that you'd like to see repeated? Please, tell us how this makes you feeeeeeeel...

Gluten-Free Lasagna with Tofu Ricotta and Basil Pesto

Valentine's Cooking Class featuring Free Massage!

The Veg Edge

Foodgazi Holiday Sale! Today Only!

Pumpkin Obsession

Foodgazi Is on the Move!

Butternut SquashTimbales

The Lucha Libre Carrot

Foodgazi Nomnomnoms

Basil Mashed Potatoes wth Soysage Meatballs on a Fresh Baguette

Pizza with Pizzazz on Sale!

New Class Themes Revealed!

December 2nd Theme Change

How does my garden grow?

Green-Ana-Penos

Spot Open in Intro to Plant-Based Eating (Wednesdays in September)

On the Cheap

Event 9/12: Vegan Cancer Benefit & Isa Chandra Moskowitz

Cancel Healthy School Lunches?

Groups A, B & C of Intro to Pant-Based Eating Closed Out

Dates Added for Intro to Plant-Based Eating

October Intro Series Closed Out

Black Bean & Raw Corn Salad

Maximum Consumption: The 10 Best Musical Cookbooks

Lemon Balm Vinaigrette

Raw Zucchini Noodles with Shaved Carrots in a Lemon Thyme Sauce

Rawk and Roll highlights

August 5: Gluten-Free Vegan Cooking Class in Cleveland

Foodgazi on the Maximum Consumption Radio Show Tonight!

Spinoff Business? Foodgazi Construction?

Quinoa? For Breakfast? Heck yes!

Next Vegan Cooking Class in Cleveland: Raw-k & Roll

The Food-Fugazi Connection

Cleveland Scene Covers Hangover Eats (Vegan Cooking Class)

One Day Left to Sign Up for "Hangover Eats" (Vegan Cooking Class in Cleveland)

You're Such a Tart

Age-Fighting Foods Cooking Class Video

Food and Tattoos

Ohio City Mulberry Crisp

$25 Off "Hangover Eats" Vegan Cooking Class

Vegan Cooking Classes in Cleveland

Food Focus: Beans

Live Music and Fresh Food at the New Slavic Village Farmer's Market

Decipher the Hieroglyphics of Nutrition Labels