VEGAN CHEESECAKE
KISS THE COOK
There comes a time in some parents’ lives when a son or daughter sits them down to deliver the news: “I’m vegan.” If you are an omnivorous parent, as fond of meat and fish as you are of ice cream and cheese, this is tough information to swallow. But swallow it you must, and you’ll find that you’ll all be happier if you master a vegan repertoire so the family can
continue eating together in relative harmony. Even if your own children do not adopt a vegan diet, it’s quite possible that some of their friends have done so.And if you are the kind of parents who like to make their kids’ friends welcome, it’s good to have a few vegan recipes under your belt for them, too. Veganism is, briefly, defined as a diet that excludes all animal products — not just meat,fish and poultry but dairy products, eggs and honey, too. In my experience, vegan entrees are not that difficult to produce: think of interestingly seasoned, roasted or sauteed or braised vegetables served on a bed of grains or pasta or potatoes. Hold the cheese. Dinner is served. But vegan desserts can be a real challenge. We learn that eggs give breads and cakes structure, and help them rise, so how do we bake without them? Soy or almond milk might seem like a simple sub-
stitute for cow’s milk, but taste results can vary. What about whipped cream? Fortunately, vegan cookbooks are sprouting like, well, sprouts.The freshest of the crop is “Vegan Diner” by Julie Hasson (Running Press, 2011). If you have begun to think that your child’s vegan diet has taken the fun out of cooking, this book will put it back in, allowing you to reproduce such diner classics as burgers and a shake, faux pastrami sandwiches and “no-meat loaf” with mac and “cheese.” Hasson’s dessert section is especially appealing, with standards like chocolatechip cookies, brownies and rice pudding. She has even achieved the impossible: the vegan cheesecake. Your newly minted vegan will be wowed ... as will anyone else who shares a bite. So when your child says, “I’m vegan,” just say, “We know, dear. We’ve known for quite some time.” Pause. “Bon appetit.”
would like to continue to do so, but if the interest rate is increased, it will be impossible for you to cover. With real estate situations as they are and the 5.75 percent interest you are paying, that lender will very likely will not want to lose you as a customer.The chance of them getting as
much interest from someone else is remote. Beware that often times you will have to fight your way through an army of people that say, this is our policy and that’s the way it is. They will ordinarily pay a lot more attention to an attorney’s letterhead than they will to your own. For
pity sake, don’t tell them how you are concerned about your credit score. That will only be used as a weapon against you. On balance, if I were the lender, I would tell them that I am going to give you another five-year commitment at 5.75 percent. That is a good
return for them, especially in today’s world and very particularly because their loan is secured for the property that is dropped below the amount of the loan.That is not a good place for the lender to be since you are willing to continue to pay a good interest rate on a loan that is poorly
secured. I think they should be very happy to extend the mortgage at the same rate. I would get on this now. Do not wait until next year.
keep your redox level high. You can’t overdose on it, and only need to use it when you know you will exercise strenuously. I’m not sure about the pain-relief connection. As long as you asked, I think this is a fad. Stick with a healthful diet, drink adequate fluids to remain hydrated, exercise in an appropriate manner, and save your money.
later, I still live with the effects of this monster. I am on thyroid medication for life. I have high blood pressure and other health issues, as well. I just want the world to know of this disease. Even if only one person is helped by your printing information about this topic, then a wonderful thing will have been done. Thank you, Dr. Gott.
This can be the result of pituitary adenomas (up to 70 percent of cases, known as Cushing’s disease), ectopic ACTH (adrenocorticotropic hormone) syndrome (ACTHsecreting tumors or cancer outside the pituitary), and rarely can be caused by adrenal tumors or inherited. Cortisol is a vital component in the body. It helps the body respond to stress, maintain blood pressure and cardiovascular function, regulates carbohydrate, fat and protein metabolism, reduces the inflammatory response of the immune system, and balances the effects of insulin. The most common symptoms include a rounded face and upper body (abdomen, upper back, neck and between the shoulders (“buffalo hump”), obesity and relatively slender arms and legs. Other symptoms can include acne, slow-healing cuts, bites or infection, bone loss, muscle weakness, fatigue, cognitive difficulties,
high blood pressure, high blood glucose levels, headaches, thin skin with easy bruising, purple/red stretch marks, depression and/or anxiety, abnormal menstruation and excess body and facial hair in women, and erectile dysfunction and a decrease in libido and fertility in men. Children typically present with obesity and slowed growth. Treatment depends on the cause. Steroid use to control/treat another condition often requires lowering the dosage or, if possible, switching to a nonsteroid medication. Pituitary adenomas are most often surgically removed. If surgery fails or isn’t an option, radiation therapy and/or cortisolinhibiting drugs may be used. Ectopic ACTH syndrome can be cured by total removal of the abnormal ACTH-secreting tissue; however, these can be microscopic or widespread at diagnosis and difficult to locate. Cortisol-inhibiting drugs are
beneficial. If the abnormal source of the ACTH cannot be found, removal of the adrenal glands may be recommended. Adrenal tumors are also treated by surgical removal of the adrenal glands. Anyone interested in learning more can go online to the National Institute of Diabetes and Digestive and Kidney Diseases (www2.niddk.nih.gov/), the Hormone Foundation (www.hormone.org) or Cushing’s Support and Research Foundation (www.csrf.net). If you think you may have the condition, talk to your physician and ask to be tested for it. If he or she is unable or unwilling, ask for a referral to an endocrinologist.
processor running, add the oil through the feed tube and pulse until smooth. Spoon over the pasta, and toss to coat. Cover and refrigerate at least one hour and up to three hours for the flavors to blend. Serve chilled or at room temperature, garnished with Parmesan. Yield: 4 to 6 servings Recipe from “Simply Done, Well Done” by Aaron McCargo Jr. (Wiley, 2011)
SHELLS WITH ARUGULA, FETA AND SUN-DRIED TOMATOES
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paper value, of a home. You are currently paying 5.75 percent, which is going to come up for an interest change. You might discuss that with your lender. Explain that you are subsidizing and you
MORE GOTT
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you tell me something about a product called ASEA? It is supposed to be a cure-all for pain when you take two ounces twice a day. Is this a fad or does it work? The cost is about $1 per ounce. DEAR READER: ASEA is not promoted as a juice, antioxidant or vitamin but as redox-signaling molecules in a bottle. Redox-signaling molecules are what your body creates in order to support the vital functions of the immune system. Pardon me, but what in the heck does that really mean? The ingredients are sodium and chloride (salt and water)! The product is sold in 32-ounce bottles and promoted as an immune booster.The recommendation is that a person drinks between four and eight ounces about 20 minutes before exercising on an empty stomach. There is no need for a daily dose to
SOFT AND CHEWY CHOCOLATE-CHIP COOKIES
For the crust: 6 tablespoons non-hydrogenated vegan margarine, melted and cooled, plus unmelted margarine to grease the pie plate 2 cups cookie crumbs (such as animal-cracker crumbs; check label to make sure that product does not include whey or other nonvegan ingredients) For the filling: 2 (8-ounce) tubs soy cream cheese (suggested brand: Tofutti) 1 (12-ounce) package firm or extra-firm silken tofu (suggested brand: Mori-Nu) 1 cup granulated sugar 4 tablespoons fresh lemon juice zest of 1-1/2 lemons 2 tablespoons cornstarch Preheat the oven to 350 F. Grease a 9-1/2-inch deepdish pie plate with a bit of unmelted vegan margarine. For the crust: In a large bowl, combine the melted margarine and the cookie crumbs. Press onto the bottom and sides of the prepared pie plate. Set aside. For the filling: In the bowl of a food processor, combine the cream cheese, tofu, sugar, lemon juice, zest and cornstarch. Process until the mixture is ultra smooth, a minute or so. Pour the cheesecake mixture into the prepared cookie crust. Place in the middle of the preheated oven, and bake for 40 to 45 minutes, or until just lightly golden. Remove the pie to a rack to cool completely. Cover and refrigerate overnight. Slice and serve. Yield: 8 servings Recipe from “Vegan Diner: Classic Comfort Food for the Body & Soul” by Julie Hasson (Running Press, 2011)
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1/4 pound pancetta (Italian bacon) or thick cut bacon, cubed kosher salt 1‚ÅÑ2 pound arugula,well washed and dried (stem and rip the leaves into smaller pieces if they’re large) 6 ounces feta cheese, crumbled 1‚ÅÑ2 cup pitted kalamata olives 2 heaping tablespoons drained, thinly sliced, oilpacked sun-dried tomatoes 1 pound dried small or medium shells or orecchiette 1 tablespoon red-wine vinegar 3 tablespoons olive oil freshly ground black pepper 10 fresh basil leaves, cut into thin strips Heat a small skillet over medium-high heat. Add the pancetta (or bacon) cubes, and cook until fat is rendered and cubes are crispy. Remove from the pan, and drain on a plate lined with paper towels. Bring a large pot of wellsalted water to a boil. Put the arugula, feta, olives and sundried tomatoes in a large bowl. Set aside until needed. Cook the pasta in the boiling water until just tender.
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YUM! Cheese-free cheesecake is a piece of cake when you take a trip to the "Vegan Diner." Courtesy photo
Meanwhile, add the vinegar and oil to the arugula salad, season liberally with salt and pepper, and toss well. Drain the pasta, add it to the salad, and toss. Add the cooked pancetta, and toss again. Serve at room temperature, adding the basil just before serving. Yield: 4 servings as a main dish, 8 to 10 as a side Recipe adapted from “Fine Cooking Fresh,” from the editors and contributors of Fine Cooking (Taunton Press, 2009)
Attack of the teenage vegans
DEAR DR. GOTT: As a faithful reader of your column, I have a request: Would you please mention, on April 8, if possible, that April 8 is Cushing’s Awareness Day? The world needs to know of this disease. It has changed my life. I was a healthy woman until the age of 55. I knew then that “something” was wrong. Long story short: After more a year, I was diagnosed with Cushing’s disease. I have had two brain surgeries, Graves’ disease, recurring Cushing’s and 25 radiation treatments to the pituitary. Eight years
DEAR READER: Unfortunately, I was not able to print your letter, having only received it on April 6. It takes about three weeks before any letter appears in the newspaper. I will, however, print a general overview of the condition. Cushing’s syndrome is a rare endocrine disorder. It occurs when the body produces or receives too much cortisol over an extended period of time. It can be the result of prolonged use of high doses of glucocorticosteroids, such as prednisone, or from a malfunction of the body’s natural production.
1 cup unbleached allpurpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda dash of fine sea salt 3/4 cup lightly packed light brown sugar 3 tablespoons canola oil 2 tablespoons soymilk or other nondairy milk 1 tablespoon flaxseed meal, preferably golden 1 tablespoon pure vanilla extract 3/4 cup nondairy semisweet chocolate chips Preheat the oven to 350 F. Line two baking sheets with baking parchment. In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat together the brown sugar, oil, soymilk, flaxseed meal and vanilla until smooth. Add the flour mixture to the sugar mixture, stirring just until mixed. Fold in the chocolate chips. Using a small cookie scoop or tablespoon, scoop the batter into the prepared baking sheets, two inches apart. Bake in the preheated oven for 12 minutes, or until puffed and golden brown. Remove the cookie sheets from the oven, and place on a rack to cool completely. Yield: 18 cookies Recipe from “Vegan Diner: Classic Comfort Food for the Body & Soul” by Julie Hasson (Running Press, 2011)
Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005). For more information, go to www.marialisacalta.com.
Send questions to Smart Money, P.O. Box 503, Elfers, FL 34680, or e-mail them to bruce@brucewilliams.com. .
Dr. Peter H. Gott is a retired physician and the author of several books, including "Live Longer, Live Better," "Dr. Gott's No Flour, No Sugar Diet" and "Dr. Gott's No Flour, No Sugar Cookbook," which are available at most bookstores or online. His website is AskDrGottMD.com.