REPOST: Starbucks Ingredient List

Note:  Updates from Starbucks on 5/12 written in red!

Well, it only took NINE emails, but I finally got a response on what add-ons are indeed vegan.  Just in time for Starbuck’s “Happy Hour” with 1/2 priced frappaccinos.

So here you go, this is what they sent me.  The regular “bases” for the frapps are already confirmed dairy-free (except for the light and caramel drizzle):

Mocha Powder: Sugar, Cocoa (Processed with Alkali), Chocolate Liquor, Potassium Sorbate, Vanillin.  Water is added to make the syrup.
Used to make the mocha frapp

Matcha Powder:  Sugar, Green tea.
Used to make the green tea frapp

Java Chips: CONFECTIONERY COATING (SUGAR, PALM KERNEL AND PALM OILS, COCOA PROCESSED WITH ALKALI, SOY LECITHIN [EMULSIFIER, E322], VANILLA, MILK), COCOA (PROCESSED WITH ALKALI, 9%), COOKIE CRUMBS (UNBLEACHED UNENRICHED WHEAT FLOUR , SUGAR, PALM AND PALM KERNEL OIL, COCOA PROCESSED WITH ALKALI, CHOCOLATE MASS, SALT SODIUM BICARBONATE [E500ii], SOY LECITHIN [EMULSIFIER, E322], NATURAL FLAVOR), CHOCOLATE MASS (2%), AND SALT.
* CONTAINS MILK (update from Starbucks 5/12)
Used in the Java Chip Frapp

Vanilla Powder: Vanilla Bean Extract, Dextrose.
Used in the vanilla frapp

Coffee Frappuccino Syrup: Sugar, Water, Natural and Artificial Flavor, Xanthan Gum (E415), Preservative: Potassium Sorbate (E202), Citric Acid (E330), Caramel Color (E150)
Used in the coffee frapp

Crème Frappuccino Flavored Syrup: Water, Sugar, Salt, Artificial Flavor, Xanthan Gum (E415), Preservative: Potassium Sorbate (E202), Citric Acid (E330).
Used in the creme flavor syrup frapps

Strawberry Syrup: STRAWBERRY PUREE, WATER, WHITE GRAPE JUICE CONCENTRATE, NATURAL FLAVOR, AND LYCOPENE COLOR (CONTAINS SOY).
Used in the Strawberry & Creme frapps
(update from Starbucks 5/12)

Light Coffee Frappuccino Syrup (US version): Water, sugar, Erythritol (E968), Natural Flavors, Salt, Carageenan (E407), Xanthan Gum (E415), Maltodextrin, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Reb A, Color: Caramel (E150d, E150b)
Contains Milk & Gluten!

Light Coffee Frappuccino Syrup (Canada version): Water, Sugar, Natural Flavours, Salt, Carrageenan (E407), Xanthan Gun (E415), Maltodextrin, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Sucralose (E955), Colour: Caramel (E150d, E150b).
Contains Milk & Gluten!

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Posted: August 25th, 2010 under Cuisine & Recipes, vegan cuisine - 5 Comments.

Aug & Sept Spork Foods Class Schedule

If you don’t know about Spork Foods, it’s only the place to get The Best Vegan Cooking Classes in LA!!

To read my cool interview with sweetie Chef Jenny Goldberg of Spork, go HERE

AUGUST 1ST (SUNDAY CLASSES ONLY)

Super Decadent Desserts!

We love dessert. We think sweets make people happy, and we love to provide happiness. In this class, we’ll show you how to create the most mouth-watering and seductive desserts out there. You’ll be surprised how easy they are to create … and how good you feel after you eat them!

This week’s menu!

- Ice-Cream Sandwiches with Home-made Cookies
- Chocolate Cupcakes with a Raspberry Chocolate Ganache Filling
- Key Lime Cheesecake Bites with a Macadamia Nut Crust
- Home-made Spiced Vanilla Almond Milk

AUGUST 7TH AND 8TH

A Taste of Jamaica!

There’s no better time than summer for a taste-bud trip to the islands. In this class, we’ll bring home the refreshing flavors of the Caribbean. These recipes are surprisingly easy and will impress any guest, from Montego Bay to West LA.

This week’s menu!

- Curried Vegetable Patties (like Jamaican Calzone!)
- Jerk Coleslaw with Plantain Chips
- Jamaican Seasoned Rice and Peas
- Fluffy Coconut Cake with a Caramelized Banana Sauce

AUGUST 14TH AND 15TH

Hands-On Summer Sushi Party!

There’s more to vegan sushi than avocado or cucumber rolls. We will create fun, colorful, and delicious sushi in this class, and you’ll finally learn what to do with that bamboo sushi roller you won at a “White Elephant” party five years ago! We will create a satisfying, balanced meal using authentic Japanese ingredients.

This week’s menu!

- Assorted Brown Rice Sushi (Philadelphia Rolls, Glazed Shiitake Rolls, and more)
- Miso-Glazed Japanese Eggplant
- Cucumber and Seaweed Salad
- Light and Crispy Green Tea Cookies

AUGUST 21ST AND 22ND NO CLASSES!

AUGUST 28TH (SATURDAY CLASSES ONLY)

Heather’s Birthday Comfort Foods Class!

Come celebrate Heather’s birthday by learning how to prepare some of her favorite comfort foods. Birthdays are a great excuse to indulge (sensibly) – and even though this class is a celebration of Heather’s birthday, we’ll party like it’s everyone’s birthday!

Today’s menu!

- Twice-Baked Potatoes with Broccoli and Cheese
- Beer-Battered Tempeh Nuggets with a Chipotle Ketchup
- Green Salad with a Creamy Tempeh Bacon Ranch Dressing
- Two-Layer Vanilla Birthday Cake with a Buttercream Frosting and Sprinkles

SEPTEMBER 4TH AND 5TH – NO CLASSES! ENJOY A LONG LABOR DAY WEEKEND!

FRIDAY, SEPTEMBER 10TH

WHISKS AND WANDS, FOOD AND MAGIC NIGHT!

7-9 p.m. $85
Join us and world famous magician and escape artist Jonathan Goodwin for a night of spectacular magic, cocktails and cooking! During this two hour event you will learn some incredible magic tricks, and learn how to create some delicious vegan treats. We will enjoy cocktails, appetizers and the kicker is, that all guests will get a pass for up to 8 people to the MAGIC CASTLE!!! This will be a night to remember!! Cocktail attire recommended.

SEPTEMBER 12TH (SUNDAY CLASSES ONLY)

JEWISH FOODS!

The Jewish New Year is here, and it always inspires us to start cooking the wonderful, hearty foods that we learned from our ancestors. Join us to learn how to make some of our favorite traditional treats, made all the more delicious and appealing with a healthy twist!

This week’s menu!
- Matzoh Ball Soup
- Sweet Noodle Kugel with Carrots and Pecans
- Glazed Seitan with Pomegranates
- Layered Apple Cake with a Streusel Topping

SEPTEMBER 18TH AND 19TH

LOCAL AND SEASONAL FALL CLASS!

We love cooking with the seasons, and one of our favorite times is the late summer’s transition into fall. In this class, we will show you how to pick out the freshest, most delicious seasonal ingredients you can find and turn them into amazing recipes that’ll make you feel grounded and healthy.

This week’s menu!
- Spiced Beer-Soaked Figs Stuffed with Vegan Ricotta
- Seitan Wellington with a Creamy Spinach Sauce
- Spicy Crispy Kale with Caramelized Shallots and Currants
- Chocolate Orange Pots de Crème with Brandy

SEPTEMBER 25TH AND 26TH

WOK ON THE WILD SIDE, CHINESE FOOD CLASS!

Who says you have to order Chinese food from a restaurant? This class will demystify the beautiful and delicious world of vegetarian Chinese food. We will also show you the secrets to shopping at your local Asian grocery store!

This week’s menu!
- Scallion Pancakes with a Sweet and Sour Dipping Sauce
- Crispy Glazed Lemon Tofu with Chinese Vegetables
- Wok-Tossed Green Beans with Pickled Vegetables
- Homemade Fortune Cookies (and homemade messages inside!)

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Posted: July 29th, 2010 under vegan cuisine - No Comments.

Vegan Disneyland – Updated!

I got an email this week from a vegan Disneyland employee – who read my post – and sent in a few additions including a few from California Adventure (which I didn’t visit).  Check them out below and keep in mind next time you hit the happiest place on earth!

At California Adventure:

At Disneyland Park:

Here is my original post from my last trip to D-Land:

Wow, is it me or has food at Disneyland improved?  Even when I was “just” a vegetarian it was next to impossible to find anything to eat that wasn’t…well…gross.

So how shocked was I when I went to DLand on Monday – and had several decent meals. Thanks to my Twitter friends (follow Veggywood here!) I found meals that were actually beyond decent – good!

In addition, I also tracked down some vegan snackies.  Yum yum.

Tostata at Rancho del Zocalo Restaurant in Frontierland
Fahita veggies, lettuce, salsa, guac, rice & beans

Not the best Mexican food I’ve ever had but it was pretty good.  And FYI, I asked one of the servers there (who was Indian so probably knows the significance of vegetarianism) and she confirmed that the rice is not made with chicken stock, and the beans are not made with lard.

Vegetarian Gumbo in Sourdough Bread Bowl in New Orleans Square
* Thanks Brittany!

This was really good!  It’s from a little stand right near Pirates of the Caribbean.   It looks way better than it does in this picture.  Don’t miss it!

Vegan Snacks!

Kettle Corn
Available at most stands in the park and various stores.

Vanilla and Chocolate Cookies - available at a variety of stores including the Candy Palace on Main Street

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Posted: July 1st, 2010 under vegan cuisine - 4 Comments.

RFD Specials for July

MONTHLY SPECIAL

June 28 – August 1

El Coyote Fajitas
Seasoned seitan, onions, peppers, pinto beans, green rice, guacamole, pico de gallo, tofu sour cream, soft corn tortillas

WEEKLY SPECIALS

June 28 – July 4

Bolivian Samosas
Potato and tempeh croquettes, spicy tomato sauce, sautéed greens, roasted baby vegetables

Our Hands Are Thai
Spicy glazed king mushroom, noodles, cabbage, avocado, snow peas, cilantro mint, basil, peanuts, spicy Thai dressing

July 5 – 11
Devotion to the Diva
Red lentil and tofu curry, coconut basmati rice, sautéed baby spinach, cucumber raita

Burger in a Salad
Black bean veggie burger, baby greens, caramelized onions, roasted peppers, avocado, chilled green beans, sprouts, carrots, spicy remoulade, dijon balsamic vinaigrette

July 12 – 18
Mexico City Tacos
Two crispy tacos with red chili beans, tempeh and vegetables, smoky chipotle cheese, avocado, jicama slaw, fiesta rice

French Country Garden
Roasted baby beets and baby carrots, fresh spring peas, cucumber, radish, warm tofu cheese croquettes, spinach, arugula, creamy roasted garlic peppercorn dressing

July 19 – 25
The Port-a-Bella Fella
Walnut-crusted portabella mushroom, barley risotto, creamy herb corn sauce, heirloom tomato, basil & onion salad, grilled radicchio

Caponata Estiva
Great Northern & fava beans, roasted eggplant, roasted peppers, wild rice, tomatoes, fresh basil, mesclun mix, escarole, toasted pine nuts, olive vinaigrette

July 26 – August 1
Hot Time in the Summertime
BBQ tofu and mushroom sandwich, black-eyed pea and rice salad, grilled vegetables, pickled beets

Pesto Pasta
Angel hair pasta, vegetables, basil and arugula pesto, kalamata olives, pine nuts, mixed baby greens, lemon basil balsamic vinaigrette

Soup By The Day
Everyday – Country Vegetable Miso
Everyday – Cool as a Cucumber Soup (Chilled)
M –  Black Bean
T –  Chef’s Choice
W – Vegetable Noodle
T –  Creamy Zucchini
F –  Thai Coconut Yam
S –  Lima Bean & Corn
S –  Chef’s Choice

DESSERT SPECIALS

June 28 – August 1

Moon Pies  7.25
Creamy coconut, thin wafer cookie, melted chocolate

Coconut White Cake  7.25
Triple-layer luscious coconut white cake with creamy icing

GLUTEN FREE Double Layer Chocolate Cake  7.25
Gluten-free chocolate cake double-layered with chocolate frosting, raspberry jam and topped w/ fresh raspberries

Chocolate Cream Tart  7.25
Rich, dark, fudgy, dense

Strawberry Sourcream ‘Tofu Chz’ Cake 6.95
Light, silky ‘tofu chz’ cake, topped with fresh strawberries

Ginger Plum and Raspberry Crisp  6.95
Fresh plum, ginger, and raspberries, walnut crumble

Plum Raspberry with Toasted Walnut Kanten  6.25
Healthy jello-like fruit compote

Dream Chocolate Pudding  6.25
Rich, thick, lusciously chocolate

Dark Fudge Brownies w/ Chocolate Chips  4.25
Cakey chocolate, chunks of chips

Gluten-Free Chocolate Cupcake  3.75
Gluten-free chocolate cupcake with strawberry frosting

Faux-stess Cupcake  3.75
Gooey white filling, chocolate cake, fudgy icing

Cookies  3.25
Oatmeal • Peanut Butter • Gingersnap
GLUTEN FREE Chocolate Chip

Real Food Daily

414 N. La Cienega Boulevard
Los Angeles, CA 90048

Phone:
(310) 289-9910
(310) 289-9911 fax

514 Santa Monica Blvd.
Santa Monica, CA 90401

Phone:
(310) 451-7544
(310) 451-7154 fax

realfood.com

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Posted: June 29th, 2010 under vegan cuisine - No Comments.

Whole Foods Recipe Database

Both surprisingly and not, the Whole Foods Website has a GREAT recipe database.  I’ve actually found some really good recipes there.  They list both WF recipes, as well as ones submitted by shoppers.

The cool thing about the database is that you can browse or search by ingredient, special diet, and/or cuisine.  For example, putting in “vegan”, “breakfast or brunch”, “tofu/soy”, and “french”, brings up a recipe for a vegan quiche (here).

You can also quickly register and save the recipes to your “recipe box,” submit your own recipes, and create a shopping list with the ingredients that can then get printed out.

I also reviewed their super cool iphone app HERE, which has the same features as the website as well as gives you the ability to take the ingredient shopping list with you.

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Posted: June 2nd, 2010 under vegan cuisine - No Comments.

REPOST: Starbucks Ingredients

Note:  Updates from Starbucks on 5/12 written in red!

Well, it only took NINE emails, but I finally got a response on what add-ons are indeed vegan.  Just in time for Starbuck’s “Happy Hour” with 1/2 priced frappaccinos.

So here you go, this is what they sent me.  The regular “bases” for the frapps are already confirmed dairy-free (except for the light and caramel drizzle):

Mocha Powder: Sugar, Cocoa (Processed with Alkali), Chocolate Liquor, Potassium Sorbate, Vanillin.  Water is added to make the syrup.
Used to make the mocha frapp

Matcha Powder:  Sugar, Green tea.
Used to make the green tea frapp

Java Chips: CONFECTIONERY COATING (SUGAR, PALM KERNEL AND PALM OILS, COCOA PROCESSED WITH ALKALI, SOY LECITHIN [EMULSIFIER, E322], VANILLA, MILK), COCOA (PROCESSED WITH ALKALI, 9%), COOKIE CRUMBS (UNBLEACHED UNENRICHED WHEAT FLOUR , SUGAR, PALM AND PALM KERNEL OIL, COCOA PROCESSED WITH ALKALI, CHOCOLATE MASS, SALT SODIUM BICARBONATE [E500ii], SOY LECITHIN [EMULSIFIER, E322], NATURAL FLAVOR), CHOCOLATE MASS (2%), AND SALT.
* CONTAINS MILK (update from Starbucks 5/12)
Used in the Java Chip Frapp

Vanilla Powder: Vanilla Bean Extract, Dextrose.
Used in the vanilla frapp

Coffee Frappuccino Syrup: Sugar, Water, Natural and Artificial Flavor, Xanthan Gum (E415), Preservative: Potassium Sorbate (E202), Citric Acid (E330), Caramel Color (E150)
Used in the coffee frapp

Crème Frappuccino Flavored Syrup: Water, Sugar, Salt, Artificial Flavor, Xanthan Gum (E415), Preservative: Potassium Sorbate (E202), Citric Acid (E330).
Used in the creme flavor syrup frapps

Strawberry Syrup: STRAWBERRY PUREE, WATER, WHITE GRAPE JUICE CONCENTRATE, NATURAL FLAVOR, AND LYCOPENE COLOR (CONTAINS SOY).
Used in the Strawberry & Creme frapps
(update from Starbucks 5/12)

Light Coffee Frappuccino Syrup (US version): Water, sugar, Erythritol (E968), Natural Flavors, Salt, Carageenan (E407), Xanthan Gum (E415), Maltodextrin, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Reb A, Color: Caramel (E150d, E150b)
Contains Milk & Gluten!

Light Coffee Frappuccino Syrup (Canada version): Water, Sugar, Natural Flavours, Salt, Carrageenan (E407), Xanthan Gun (E415), Maltodextrin, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Sucralose (E955), Colour: Caramel (E150d, E150b).
Contains Milk & Gluten!

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Posted: May 21st, 2010 under vegan cuisine - No Comments.

Lazy Farmers Market Sundays

I love farmer’s markets.  It’s a great way to spend a Sunday (or Saturday).  Depending on the market, the time you hit it, and the produce in season, prices vary – but if you buy organic, it’s always less expensive than Whole Paycheck.  The weird sizes and dirt on produce can be off-putting to some, but the taste and freshness factor is impossible to deny.

Plus you’re supporting local farms (mostly organic) and eating “in season” (which means the food is fresher and less expensive depending on what is available.

Today at the Hollywood Farmer’s Market, I got kale, rainbow chard, yellow squash, zucchini, brussel sprouts, red potatoes, apples, strawberries and apricots.  All for about $15.  They also have tons of fresh flowers and different prepared food stands.  They also have organic meat, eggs and fish, but I obviously avoided that.

The LA Times has a great guide to finding a farmer’s market in your area as well as an interactive map.  Check it out HERE.

A site called LocalHarvest.org also has a guide to the best markets in Los Angeles, you can read it HERE.

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Posted: May 19th, 2010 under vegan cuisine - No Comments.

Match Meat Review 4: Breakfast Sausage

I’m not a morning person.  If it were up to me, I’d stay up all night and sleep to like noon.  But since I am neither a vampire or an heiress, and I have to be at work at 9, that’s not realistic.  About the only thing i like about mornings is the food.  I love breakfast food.  But let me clairify – I like breakfast food, but not in the morning.  When I was in college the chef at our sorority made “Breakfast for Lunch” on Fridays.  While this was really just a way to use up food before the weekend, everyone was beyond psyched to eat pancakes for lunch.

Anyway, the point I’m trying to make, while I love breakfast things, I hate having to eat them at 9:30 in the morning.  It’s kind of like a forced feeding, because I know if I don’t, I’ll get a headache by like noon.  But coming up with creative things for breakfast is always challenging.  To be honest, a lot of time it’s just a latte.  That’s why I’ve been looking forward to trying Match Meat’s “Breakfast Sausage” and using it to make little breakfast patties.  A shot of protein in the morning definitely can’t hurt.

As I’ve mentioned before, the Match Meat is really easy to shape into whatever you want.  I made tiny little patties and fried them in some olive oil.  In one of my previous reviews (see links below), I said that the one issue I had with the product is that you really need to throw in your own spices and flavorings – something I’m not used to, having never cooked meat, and spoiled by gardein, Morning Star, etc.

The only thing I could think to put on these though was some lemon sage from my garden.

I made them kind of large, so one was enough the next day at breakfast (at my desk, in front of my computer of course).  It held up nicely in the microwave, and definitely had a nice tangy almost flavor.  Definitely not bland as I thought they might be.

It was for sure a nice injection of protein.  Also, since the Match Meat comes in like a big slab, you can make a lot of these.  And I’m all about being cost effective. 

Read my previous reviews of Match Meat:

Match Meat Review 1:  Ground Chicken
Match Meat Review 2:  Italian Sausage
Match Meat Review 3:  Ground Beef

Follow on Twitter @MatchVeganMeats

Check out the website, including recipe database HERE

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Posted: May 13th, 2010 under vegan cuisine - No Comments.

Catching Up With The Ladies of Spork

I’ve been a big fan of Spork Foods since the beginning, and I can now brag that I “took classes in the original Spork Home Kitchen in Silverlake.”  I’m sure I will be telling my grandchild, as they listen in wide-eyed disbelief about the days before daiya cheese, gardein and vegan Starbucks frappuccinos.

Since there has been a rather sudden upswing in the mainsteaming of veganism (I’m still trying to figure out what to attribute that to – I feel it really started with the introduction of daiya last year), it’s only right that Spork Foods, home of the premeir vegan cooking/baking classes in LA, expand their empire.

They’ve moved into a new location in West Hollywood and are kicking the doors open with a party on Friday, June 4, co-hosted by Rory Freedman of Skinny Bitch.

I was lucky enough to have a quick chat with Heather Goldberg (on the right), co-owner of Spork with her sister Chef Jenny (on left), and ask her a few quick questions about the move and the big party:

Thank you!  We designed the space ourselves and had SO much fun doing it!  These sisters leave the painting and chandelier hanging to the profeshs.  And while they work, you know we feed them.

Please call or e-mail us to reserve a spot!

5.  Whats on the menu for the big kick off party? please say cupcakes.  ; )

We can’t give away all of our secrets but surprises await you!  Come by and find out!

To read my previous interview with Chef Jenny go HERE!

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Posted: May 10th, 2010 under vegan cuisine - No Comments.

FINALLY. Starbucks Ingredients List.

Note:  Updates from Starbucks on 5/12 written in red!

Well, it only took NINE emails, but I finally got a response on what add-ons are indeed vegan.  Just in time for Starbuck’s “Happy Hour” with 1/2 priced frappaccinos.

So here you go, this is what they sent me.  The regular “bases” for the frapps are already confirmed dairy-free (except for the light and caramel drizzle):

 Mocha Powder: Sugar, Cocoa (Processed with Alkali), Chocolate Liquor, Potassium Sorbate, Vanillin.  Water is added to make the syrup.
Used to make the mocha frapp

 Matcha Powder:  Sugar, Green tea.
Used to make the green tea frapp

Java Chips:  CONFECTIONERY COATING (SUGAR, PALM KERNEL AND PALM OILS, COCOA PROCESSED WITH ALKALI, SOY LECITHIN [EMULSIFIER, E322], VANILLA, MILK), COCOA (PROCESSED WITH ALKALI, 9%), COOKIE CRUMBS (UNBLEACHED UNENRICHED WHEAT FLOUR , SUGAR, PALM AND PALM KERNEL OIL, COCOA PROCESSED WITH ALKALI, CHOCOLATE MASS, SALT SODIUM BICARBONATE [E500ii], SOY LECITHIN [EMULSIFIER, E322], NATURAL FLAVOR), CHOCOLATE MASS (2%), AND SALT.
* CONTAINS MILK (update from Starbucks 5/12)
Used in the Java Chip Frapp

Vanilla Powder: Vanilla Bean Extract, Dextrose.
Used in the vanilla frapp

Coffee Frappuccino Syrup: Sugar, Water, Natural and Artificial Flavor, Xanthan Gum (E415), Preservative: Potassium Sorbate (E202), Citric Acid (E330), Caramel Color (E150)
Used in the coffee frapp

Crème Frappuccino Flavored Syrup: Water, Sugar, Salt, Artificial Flavor, Xanthan Gum (E415), Preservative: Potassium Sorbate (E202), Citric Acid (E330).
Used in the creme flavor syrup frapps

Strawberry Syrup: STRAWBERRY PUREE, WATER, WHITE GRAPE JUICE CONCENTRATE, NATURAL FLAVOR, AND LYCOPENE COLOR (CONTAINS SOY).
Used in the Strawberry & Creme frapps
(update from Starbucks 5/12)

Light Coffee Frappuccino Syrup (US version): Water, sugar, Erythritol (E968), Natural Flavors, Salt, Carageenan (E407), Xanthan Gum (E415), Maltodextrin, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Reb A, Color: Caramel (E150d, E150b)
Contains Milk & Gluten!

Light Coffee Frappuccino Syrup (Canada version): Water, Sugar, Natural Flavours, Salt, Carrageenan (E407), Xanthan Gun (E415), Maltodextrin, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Sucralose (E955), Colour: Caramel (E150d, E150b).
Contains Milk & Gluten!

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Posted: May 7th, 2010 under vegan cuisine - 19 Comments.