The second part of our video for our friend Omowale Adewale’s children Rayne, Aziza and Chi, shows how to make healthy vegan sushi rolls
Dr. LeAnne Campbell, Author Of “The China Study Cookbook,” Offers A Caribbean Total Health Experience! Sign Up And Come Prepared To Have A Blast!
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Danielle Bussone interviews Dr. LeAnne Campbell about her new program in the Dominican Republic. Global Roots is offering a unique vacation experience where you can learn about how to achieve health and vitality by simple diet changes. Renowned lecturers, cooking classes, local excursions, and time on your own to enjoy pristine beaches, it is an experience you won’t soon forget. A special 10% discount is available for friends of Veggin’ Out and About! Just type in the code word: CHANGE
Robert Cheeke’s experience as a competitive bodybuilder and long-distance runner gives him a unique perspective on how to create the body you want. As a runner, his goal was primarily to consume calories for energy, while as a bodybuilder, his goal was first to gain muscle and then to lose layers of fat so those muscles could be better defined for competition. In his book, “Shred It,” Cheeke shows us that we have complete control over our bodies if we follow simple methods that all serious bodybuilders know. Robert Cheeke explains a few of these principles in his interview with Danielle Bussone.
Robert Cheeke returns exactly two months later, January 17th, to discuss how most people give up on their New Year’s resolution on this date. He is armed with a new tool to help viewers keep on track with their fitness goals.
Time For Change is your go-to guide for making your transition to a healthy plant-based lifestyle easy, affordable and fun! Buy your copy today!
Kate Strong talks to Danielle Bussone about her transformation from a struggling asthmatic runner to World Champion Triathlete after transitioning to a whole foods plant-based diet!
Danielle Bussone spoke with Daytime TriCities about her upcoming cooking class at SW Virginia Higher Education Center’s Culinary Program. She did a demonstration of how to make a cheese sauce from whole plant-based foods. From the same sauce, she shows how to create a vegan Mac ‘n Cheese, a Vegan Chili-Mac with a Three Bean Chile, and delicious Southwestern Nachos. Check out her the video to see her live cooking demonstration!
Our friend, vegan super-middleweight boxing champion, Omowale Adewale, is always looking for new ways to engage his children, Rayne, Aziza and Chi, in the kitchen. Danielle created these videos to teach them how to make summer rolls with a spicy Thai peanut sauce. So easy, anyone can do it.
Physically fit, happily married, and at the peak of her career, Sherry Shrallow’s busy life was all a modern woman could want. Suddenly, a heart attack nearly claimed her life and sent her on a journey of recovery she could never have anticipated.
In a two-part interview, Sherry shares her experience of injury and how she was able to reclaim her health through means of a whole foods plant-based lifestyle.
In Part 2, Sherry discusses what we all can do to make ourselves heart attack proof as well as her upcoming book Staying Alive.
Enat’s Spicy Engudai Tibs
Abiye Bisrat is owner and executive chef of Enat Ethiopian Restaurant, in Alexandria, Virginia. Enat (meaning “Mother”) is one of our favorite places to find authentic Ethiopian food in the DC area and we never leave DC without being sure to enjoy one of their thoroughly satisfying plant-based meals. Abiye was kind enough to prepare our favorite dish for us, Engudai Tibs, which are delicious pan-fried mushrooms. I make this dish at home but Abiye’s version is something special. His secret? Blanch the mushrooms before cooking to hold in the moisture. He also deglazes the pan with burgundy wine (or pinot noir) and he uses the spice, mitmita rather than berbere. In my version I use berbere. While they are both scrumptious, Abiye’s engudai tibs are mouthwateringly delicious and well worth attempting to make yourself.
We had some technical difficulties when shooting this video. Our camera quit working in the middle of it and some of the segments were lost. Still, it will give you an overview of how this dish is prepared and I can fill in the gaps in the written recipe. I hope you enjoy this recipe as much as we do. It now holds a permanent place on our Ethiopian plate. Enjoy!
1 large portobello mushroom, sliced 1/4 inch thick, and blanched
1/2 medium red onion, julienned
1 medium jalapeño pepper (karrea), sliced into rounds, with seeds intact
1/4 to 1/2 cup (burgundy) pinot noir wine
1/2 teaspoon mitmita
1/2 teaspoon black cardamom
salt to taste (optional)
Preparation. 15 minutes
Wash mushrooms and cut into 1/4-inch slices. Blanch in boiling water for 30 seconds to seal in moisture. Drain. (You can reserve mushroom water for vegetable stock later use.)
Peel and julienne onion. Slice off ends of jalapeño pepper and remove seeds. Cut crosswise into thin rounds.
Directions: 20 minutes
In a hot skillet or sauté pan with a lid, sauté onion until caramelized. Deglaze the pan with burgundy wine (pinot noir). Add a little mitmita (pronounced mit-MEET-a) to taste. (Add jalapeños (karrea), add black cardamom and a little vegetable stock or water. Reduce heat and cover for two to three minutes. Finish with a few drops of good quality olive oil and a pinch of freshly ground black pepper.
Danielle Bussone interviews Vegan Super-Middleweight Boxing Champion, Omowale Adewale, about his new book, An Introduction to Veganism & Agricultural Globalism, available in eBook and print.
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