After a solid two weeks of baking every stripe of vegan cupcake known to man, I asked you — the loyal, savvy, humorous and beautiful readers of Pots ‘n’ Pans — to challenge me to “veganize” something else. Kathy Draper stepped up and said I should make some Tex-Mex.

You don’t have to tell me twice! I love the D/FW staple. As a teen and young adult I truly started to appreciate the specific brand “Tex-Mex” — not Taco Bell, not Taco Cabana. Specifically I’m talking about local and regional institutions such as Mariano’s, Uncle Julio’s, Chuy’s, and El Fenix. Heck, I even have a soft spot for On the Border and Pancho’s (More sopapillas! Raise that flag, yo!).

In my mind, the epitome of Tex-Mex entrees is fajitas, and I’ve had my fair share of these sizzling veggie platters. Of them, the standouts are Uncle Julio’s and Ninfa’s. Compared to steak or chicken ‘jitas, the veggie version is ideal for a foodie. It’s a light(er) meal that’s not too filling, which affords enough appetite to enjoy pre-meal chips and salsa and post-main course postres (seriously, that sopapilla would be nice right about now). But what’s one to do if he wants to fill up on the main dish? Veggies along just won’t cut it. I say throw some soy into your south-of-the-border plate. I recommend tempeh. Not nearly as well known as its cousin tofu, tempeh (tem-PAY) is a fermented soybean cake that’s excellent for stir-fry meals and any time you’re replacing a meaty protein.  Speaking of protein, tempeh is packed — about 15-20 grams per serving!

Sooo, I sliced up two packages of tempeh (five-grain Westsoy @ Central Market), browned in a pan for about 8 minutes on medium heat. In another pan, I sweated half a yellow onion, tossed in an orange bell pepper and sticking with orange, filled the pan with  about ½ cup of shredded carrots. As the veggies softened, I liberally added cumin and chili powder (probably 1 and 2 tsps, respectively). After a few minutes, I mixed the veggies with the tempeh, lowered the heat and stirred to combined.

I chose massive, 10-inch whole wheat tortillas for my wrapper and paired with “taco” rice and black bean chips and salsa! Another successful vegan meal!

So, what’s next? What regional food should I try to veganize? Is there anything specific you want to see? Leave a comment or send me an e-mail -- rtracy@neighborsgo.com


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I work with people who loooooooove cupcakes.

It's not enough to say that all cupcakes are good. No, no, no. It's become an us-versus-them situation. Some say The Cupcakery is the way to go. Others will probably defend tooth-and-nail that Sprinkles makes the finest frosted treats. And then there are others who opt for hometown cakemeisters and cakemistresses, such as Old Town Lewisville's Tracy's Cakes (watch the old-school neighborsgo.com AKA gals learn about cookies from Tracy).

Well, you know what I say about that? Pssssh!!!! All cupcakes are great, but none are greater than those you create in your own kitchen. Cupcakes I create in my kitchen are vegan 99.9 percent of the time (check out Vegan Cupcakes Take Over The World for the best recipes). I’d be remiss if I didn’t note that sometimes my cupcakes don't come out quite as I would have liked; but, to quote the Helpless Housewife, “icing and sprinkles cover a multitude of sins.” Amen!

Speaking of sins, my past two cupcakes would qualify — Fauxstess Cupcakes and Coconut Heaven Cupcakes from Vegan with a Vengeance. They are seriously yummy, totally vegan and somewhat more healthful than your typical box-brand cupcakes.

The former is a take on the traditional Hostess brand delicacies. Mine didn’t look great, but West Zone colleagues assured me they were delicious. One coworker, who I will call Binsley Lever (to protect her identity), is a frosting addict, and she delighted in the chocolatey sugar high she got from savoring the leftover ganache solely with a spoon. Say what you will, that’s a good lunch, folks!

The latter cupcakes — the fluffy coconut treats — will be enjoyed (I hope) by the Central Zone staff today. Don’t fear North Zoners — you too will have your cupcakes and eat them tomorrow — Simple Vanilla and Agave Nectar Cupcakes with Thick Chocolate Fudgey Frostin'. And for readers and neighborsgo.com members, be on the lookout for neighborsgo reporter Kendall Kirkham's upcoming story about the cupcake phenomenon (yes, she's the one who also EATS BUGS ... eeeewww).

Does anyone have recipes you would like to see “veganized?” Challenge me! Tex-mex, Italian, baked goods, whatever you've got! Give me your best shot and I’ll give you mine! Either leave a comment below or send me a message or e-mail rtracy@neighborsgo.com


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I am fairly confident my apartment smelling precisely like a Cinnabon is the greatest accomplishment since man landing on the moon.

If you're inclined to follow in my giant leap for vegankind, take a small step over to the Bicyclinguist's blog. (Wish I'd thought of that name first!) You'll find the recipe for gravity-defying Vegan Cinnamon Rolls.Oh, and I recommend  you complement these rolls with coffee, not Tang.

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This recipe on vegweb lept out at me last night and screamed, “Bake me.”
I yelled back: “That requires going to the Farmers Market or grocery store to buy berries! No way, Jose.”

“But they’ll be delicious,” the recipe retorted.

“But the oven temperature setting is 375 degrees AND it’s probably 376 degrees outside AND its at least 450 degrees inside my car. Not. Gonna. Do. It.”

“Wimp.”

“I know you are, but what am I?”

“Bring it!”
(Long, drawn-out tussle; watch the action packed re-enactment HERE)

“Fine, fine, fine. You win, recipe. But I’m not getting strawberries. The Farmers Markets are closed, and I’m too lazy concerned about my carbon footprint to get in the car and pick some up. I've got cranberries in the freezer”

“Fine. Wuss.”

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If you’ve never heard of the raw food movement, it’s simple — uncooked and vegan (no animal products, including dairy, honey, eggs, etc.). What you really need to know is raw food’s simplicity is made fab with ingenious use of flavors and spices you might not expect from “rabbit food.”

Everything I tried at Bliss Raw Cafe & Elixir Bar (near the corner of Park and Greenville in East Dallas) was expertly prepared and couldn’t have been fresher. The veggies were crisp and the items were very cooling, especially considering the June Texas heat (note: the café area is outdoors — no AC, but the fans and a bit of a breeze make for a pleasant patio experience).

Beyond the food, the staff is equally impressive. The very nice waitress was incredible — completely knowledgeable about the food. She responded without haste at every question I threw at her. And she even apologized for the lack of music to every customer (the soundsystem was stolen last night). Music or not, it was an amazing meal that left me content without feeling stuffed. I recommend everyone — you, too, carnivores — to find a state of nourishing nirvana at Bliss.

So, what did I try? Read and salivate (from menu):

Good: Rooibus Berry Tea (Refreshing, energizing and hydrating organic Rooibus with floating goji berries -- the ultimate in antioxidants!)

Pretty good: Veggie Sandwich (Seasonal organic veggies with cashew-agave mayo; Bread -- flax, apples, tomato concentrate, herbs & spices)

Excellent: Bliss Burger (Sunflower seeds, avocado, celery, superfoods & tomato concentrate; Bun -- soaked kamut, agave & olive oil)

The Rockstar: Dessert (They change daily); I opted for the Pineapple Cobbler. I had never considered a tropical cobbler before; I am glad I finally did. So smooth and cool, it’s lighter and more refreshing than a sorbet or ice cream. The crumble topping was divine. Sweet but not overpoweringly so, the fresh pineapple chunks combined with a pineapple puree, agave nectar and more ingredients than I can remember made for a pleasant treat. I would order three of these and call it a meal. It’s that good.

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Budding Irving baker Maryann Riley, age 5, makes a special present for "Poppy." Way to go, Maryann! Thanks for sharing the story and photos, Connie!
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a)    Don’t include bran, fruit, nuts or some remotely healthful item,
b)    Utilize a cupcake wrapper, and
c)    Contain cocoa powder, chocolate chips and instant coffee?

Beats me … but I’m not going to beat myself up trying to come up with an answer. Instead, I’ll have a fresh Mocha Chocolate Chip Muffin while its still warm.

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Huuuuuge misconception! No, “going vegan” (or vegetarian, for that matter) is not a one-way ticket to a healthier you. True there are benefits to no longer eating meat, but as is true with all diets, its gotta be a balanced diet.

These Gigantoid Crunchy Peanut Butter Cookies are a perfect example. For starters, they are huge, and second, they are not health food. If made the size recommended in Vegan with a Vengeance, you’re looking at darn-near 400 calories per cookie. This is no different than what you’ll find for most Mrs. Fields cookies. Not necessarily health food, right?

My advice for these outrageously delicious cookies — For starters, you can do what I do and make ’em smaller (about half the size). You can also try substituting some of the sugar and canola oil with applesauce. This is always a viable option for cutting fat and calories in baked goods (I especially love it in pancakes). Do both and you’ve got a reasonable snack.

Again, it doesn’t mean you should make a meal out of six cookies. Well, unless you’re Cookie Monster.

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This divisive issue comes up every year. The West Zone neighborsgo staffers debated the merits of Peeps yesterday, so now I ask you: do you like Peeps?

For the record, I think Peeps are peepsonae non gratae. Too sugary for me, and I think the creator of  Peeps -- Just Born Inc. -- watered down its niche by extending the 'mallow madness to other holidays (Valentine's, Halloween, Christmas ... Arbor Day has to be next).

Anyway, it turns out some former co-workers of mine at the Waco Tribune-Herald also harbor great disdain for Peeps ... and they've taken action. With the assistance of a Baylor University physics professor, they decimate a handful of Peeps by employing liquid nitrogen, a vacuum pump and, I kid you not, a laser. Check out the results at WacoTrib.com.

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Get out to Market Street tomorrow night if you eat like I eat. Sadly, I will not be in attendance. But bless your heart if ya  put together a doggy bag for me.
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