January 2012 - It's that time again ... Chef Jason Wyrick has just released a new issue of his free e-magazine, Vegan Culinary Experience! In this issue, you will find over 35 recipes that cover a range of healthy vegan philosophies and articles that talk about vegan health issues.

This month's "healthy" theme is very close to Chef Jason Wyrick's heart, as he shares a little piece of his own story and why he started the Vegan Culinary Experience:

"Ten years ago, I was diagnosed with diabetes. If anything like that has ever happened to you, you know that it can be frightening, shameful, and daunting. I knew I had done it to myself, but being told to take medication for the rest of my life before I was even 30 was not something to which I was willing to acquiesce.

Alisa Fleming ~ Quick and easy recipes, now that is music to my ears. In her new cookbook, Jazzy Vegetarian, Laura Theodore takes a step back from the elaborate and sometimes quite strange dishes that vegan chefs are striving to create. Her focus is simple, flavorful cuisine that you can enjoy every day.

Though Laura offers the typical array of recipes in her cookbook, I found myself drawn most to the pastas. The ingredients that she uses in her pastas are ones that I almost always have on hand, and she doesn’t shy away from flavor, using gentle spices, fresh herbs, you name it.

The pasta recipe below is one that I could easily adapt from Jazzy Vegetarian to suit my pantry and personal tastes, and I liked that it used sun-dried tomatoes. I’m in love with the Bella Sun Luci line of sun-dried tomato products (I've bought them at Trader Joe's and seen them at conventional grocers), and jump at any excuse to use them!

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Alisa Fleming ~ One of the great things about vacationing with six other “free from” bloggers and cookbook authors is the ability to eat everything in sight. Er, wait … that may not be such a great thing after all. Well, packing on just a couple of extra pounds was worth the relaxing and worry-free break at the beach that I recently enjoyed with good friends. Every last morsel was gluten-free AND dairy-free, a paradise smorgasbord for this group of food-loving friends. There were amazing breakfasts, power lunches, hearty dinners, almost-virtuous desserts, and of course, we couldn’t let our stomachs sit idle for a second, so there had to be snacks …

Considering the allergy-friendly, health-oriented group that I was with, I thought it fitting to bust out the Not Nuts! Seed & Fruit Mixes from Enjoy Life Foods. They are made in a dedicated facility, and are labeled as gluten-free and free of the top eight allergens (dairy, wheat, soy, peanuts, tree nuts, egg, and of course fish and shellfish). The trail mixes are also vegan, and they come in two varieties …

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In my opinion, a collection of healthy recipes isn’t complete without a good veggie burger. It's time to forgo the frost-bitten, pre-made patties for a nutrient-rich one that you can whip up at home!

This particular recipe comes from the vegan chefs at Candle 79 and is packed with wholesome ingredients. For the most part, this recipe uses everyday foods, but it does have one little twist. The chefs add a little bit of kombu, a type of black seaweed used in Japanese cuisine, when the cooking the beans. Kombu reportedly adds flavor while improving the digestibility of the beans. If you can’t locate any kombu, you can omit it … but seek it out in the Asian food section of your grocer (or purchase online) if you get the chance!

From the authors of Candle 79 Cookbook, “Burgers and fries are perennial lunch time favorite. At Candle 79, we spice our hearty bean and rice based burger with the rich and smoky flavors of chipotle chili powder and smoked paprika. We top it with slices of creamy avocado and serve it with a side of polenta fries (recipe also in the Candle 79 Cookbook) and no one ever misses the meat. Note that the dried beans must soak for at least 6 hours.”

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