My husband is a big football fan, so Super Bowl Sunday calls for some special man-food. Last year, he wanted burgers, beans, and potato salad.

Here’s what we made:

Pin It

For the burger, we used Boca brand patties. In general, I prefer handmade veg burgers to the prepackaged, frozen kind, but these are convenient when you need them quickly or want to bring them to a BBQ. If you're looking for something to bring to a party, the Cheesy Oozy Guacamole Bean Dip from The Kind Diet also makes excellent game fare.

What are your favorite brands of veg burgers? Do you have a favorite frozen kind? Share in the comments below, and don’t forget to tell me what you plan to eat for Super Bowl Sunday!

Related Stories:

How To Fall in Love With Greens...
Sophia Bush Talks to Craig Ferguson About The Kind Diet
Little House of Veggie's Yummy Looking Pasta Recipe
Azuki Beans with Kabocha Squash

My lovely and hilarious friend Missi Pyle continues her vegan adventure! As she shared in her two previous guest blogs, she’s recently adopted a vegan diet. Here is her third blog about her kind journey…she wrote it while she was staying at my house during my Gods Behaving Badly shoot in New York.
 
Enjoy!
 

Day 2 or 3 or 4. Possibly 5. Aka. Cheater cheater pumpkin eater... Costarring TV’s Megan Park!
 

Listen. Blogging is hard to keep up with. Especially when you have to drink red wine while watching back to back episodes of Dexter or are laying in bed playing Angry Birds and  have to wait a full hour for the falcon to come back and get you out of a tricky level on your iPhone.
 
Or if, only on day 3 or 4 of being a vegan, you wake up in the middle of the night and, while standing in front of Alicia's open refrigerator, in your underwear, you find yourself with a fork digging into the non-vegan chocolate pie your sister evilly brought home last night, and put on the middle shelf, which is eye level, with no cover and homemade non-vegan whipped creme dolloped lovingly on the top.
 
Oh the shame.
 
I caved. I didn't mean to. It all happened so fast. I almost thought it was a dream until I woke up the next day with crusty chocolate on the pillow where my mouth had gently pressed during the night. I felt guilty. The wallowy kind. I mean what kind of an example am I to you? My devoted fans?
 
But listen, I am an actor and the one thing I have learned as an actor is you can't wallow. I am constantly being rejected for the "greatest job of my life" and sit moping around all day in my underwear*. But, the thing I learned about the "greatest job in your life", is, there will always be another one that comes along with shiny opportunity to make you believe again and go put your clothes back on and go out and audition. With the hope that this time, you can stay out of your underwear for good... I mean in pants over your underwear...

It was in this hope, that I woke yesterday morning anddecided to make the greatest, funnest, most delicious recipe in Alicia's vegan book, The Kind Diet. One that would be so yummy, I would never cheat again. I found it on page 207: Cheesy Oozy Guacamole bean Dip.
 
As Frank would say, Yum. Or I'm a beagle or both.**
 
The recipe starts with you mashing up 3 ripe avocados while wearing a long flowy dress in Alicia Silverstone's kitchen.
 

Then you have Meredith, who was non-apologetic about her pie because she had gotten it from the people at the Leno Show***, squeeze the juice of one whole lime on the top.

Then you spread a layer of refried beans on the bottom of an 8 x 8 inch glass baking dish. You spread the avocado lime concoction over the top of the beans. Then you stir together two 8oz containers of non-dairy sour cream with a packet of cruelty free taco seasoning and spread over the avocado.
 
We only had one container of sour cream because I don't believe in writing down actual quantities while making a grocery list. Oh well, in the end it wasn't a problem.
 
Then we sprinkled a can of diced green mild chiles (drained) over the sour cream and layered on top of that 1/2 cup of sliced black olives.  Then we added 3 chopped tomatoes. (1 big ass yellow one from Alicia'sgarden and 2 normal sized red ones from a pack we got at trader joe's.)
 
Finally you sprinkle 2 cups of shredded vegan cheddar cheese on top. Then you preheat the oven to 350. Actually you should have done that sooner. Oh well.
 
While we waited for the oven to heat, my friend Megan Park came over to sample our hopefully extremely tasty vegan dish. Megan is a ridiculously talented actress who played my daughter in A Cinderella Story, Once Upon A Song, my opus, and who plays a virginal 16 year old on ABC family's “Secret Life of the American Teenager”. She also happens to be my writing partner. (We are writing the world’s greatest, funniest, raunchiest most heart felt female comedy of all time)****

She got here just in time to put the dish in the oven and open up some wine. She's not really 16. I hope. I wasn't sure what flavor of wine goes well with vegan bean dip so, just to be safe, I opened both a red and a white.
 
After 30 minutes, we took out our bean dip and sat down to eat with a bag of organic corn chips. We were just about to dig in when Megan, who is severely lactose intolerant asked if there was milk protein in the soy cheese. I said slightly condescendingly, "Uh no way Megan its SOY cheese." But she told me in a very non-condescending tone because she is really the adult in our relationship, apparently just because it says it’s soy cheese doesn't mean they don't get all sneaky and put in casein.
 
WHAT???? Who would do something like that?????
 
I guess you have to read the labels.


This soy cheese has Casein in it! IE NOT VEGAN!!

This vegan Daiya cheese does not! IE TOTALLY VEGAN!!
 
So we just pulled back the not so fake fake mozzerella for Megan and she ate the yummy goodness below.

 

It was a truly awesome dish. We were going to make an entrée, but we got too full on the chips we ate with the bean dip and the  ass load of chips we ate before while the bean dip was in the oven.
 
In conclusion I say this is a great recipe for anyone who is a cheater like me and wants to make something delicious to redeem  themselves.
 
I give it two "yums" up.
 
And will try to hold steadfast and not let you, my best friends down ever again.
 
*i am not ALWAYS in my underwear. just USUALLY.
** watch the video from blog 2. The beagle comment will make more sense
*** Meredith is assisting a very fancy actress named Octavia Spencer who was in The Help and was on “Late Night with Jay Leno” the other night. She made a pie made of poop in the Help so they gave her a pie not made of poop for being on the show. Meredith took one home because it was from Jay Leno. He doesn't like it when you turn him down. Or so I've heard....
****other than Bridesmaids. sigh.

***

Thank you Missi! Stay tuned for Missi’s next installment soon! What’s your favorite dish to make when you want to indulge, kind-style?

Related Stories:

Guest Blog: Missi Pyle's Vegan Quest - Day 1
Guest Blog: Missi Pyle's Vegan Adventure
Lea Michele's Guilty Pleasure...
Facts About Flouride

A bunch of you discovered TheKindLife.com by reading The Kind Diet, but I’m sure many of you have also stumbled upon The Kind Life because of Facebook, Twitter, TV, a magazine article, or a friend’s recommendation. And those of you who discovered TheKindLife.com through those means may not have read my book yet.
 
That said, I think The Kind Diet provides an important foundation for everything we talk about here on TheKindLife.com. I want to make sure that all of you have access to it so you can lay that foundation of knowledge and really sink your teeth into a kinder diet…and kinder way of life!
 
So, to kick off the new year, I’m going to start giving away a signed copy of The Kind Diet to one kind lifer each month! I really want each and every one of you to have your own copy, and, if you already have your own, to pass a copy on to your loved ones! Each month, I’ll ask you a question, and choose a winner from among the answers.
 
So...this month, I’d like to know: how did you discover TheKindLife.com?
 
Write your answer in the comments below, and I’ll announce a winner at the end of the month!

Related Stories:

"The Kind Diet" Paperback Edition is Here!
Olivia & Laura Love The Kind Diet!!!

I know many of you are here because you read my book first. But you’d be surprised how many questions I see in the forums and in my private messages that are already covered in great detail in my book. So, I’m guessing there are quite a few of you out there who haven’t had a chance to read it yet. Well, now’s your chance! The Kind Diet is now available in paperback (it officially goes on sale tomorrow, but you can pre-order it today). Yippee!
 
The paperback edition is made from soy ink and the highest grade recycled paper that can be found. It's less expensive than ever, and more portable too, meaning you can take it with you wherever you go. So, to all you newbies: If you don’t have a copy already, no more excuses.  Get it, read it and start living it!
 
The book covers so many of the most commonly asked questions about everything from dairy to protein and all sorts of other nutritional topics that it will actually end up saving you time and energy by giving you answers you’d otherwise be trying to get from the site. Plus you’ll have great recipes and all the info you need on the superhero diet and weight loss, if that’s a goal of yours.
 
I’m thrilled that The Kind Diet will be even more accessible now. To pre-order (today) or buy (starting tomorrow) a copy of the paperback edition for yourself or a friend, just go to Amazon , Barnes & Noble , or IndieBound ! If the paperback is still out of your budget range, you can always find used copies on Amazon or Ebay – or check out a copy from your local library. It doesn’t matter how you get your hands on it, as long as you dive in and find out what your fellow Kind Lifers have been talking about all this time.  It can change your life!

*UPDATE: The Kind Diet will be available on your favorite e-reader (Kindle, iBook) on or around April 1! Stay tuned for details! *

I’m really excited about doing a mini-book tour this month for the release of the paperback edition of The Kind Diet on March 15!
 
Because of the book’s release, I'll be on the March 15 episode of the show "The Doctors" - so set your DVRs! The doctors were so nice!

I’ll also be doing book signings at various bookstores around LA. I’d love to meet you Los Angeles Kind Lifers if you can make it out to any of these events! Bring friends that you think would benefit from the book! Here is my schedule:
 
Tuesday, March 15 – 7:15 PM
Barnes & Noble at The Grove
189 The Grove Drive
Los Angeles, CA
 
Wednesday, March 16 – 6:45 PM
Vroman’s Bookstore
695 East Colorado Blvd.
Pasadena, CA
 
Tuesday, March 22 – 6:45 PM
Santa Monica Public Library
601 Santa Monica Blvd.
Santa Monica, CA
 
At each book signing, I will be giving a brief, 20-minute talk, followed by a 10-minute Q&A. I would love to see you!

The holidays can be a challenging time for us Kind Lifers in some cases, but can also be a very exciting opportunity to spread the kind love. One of the best ways to ensure you eat well during this time is to help with the cooking! If you will be attending non-veg holiday dinners, asking the host if you can bring a side dish is a great strategy.

Some of my favorite side dishes are the Moroccan Couscous With Saffron from my book (p. 148), Rice Pilaf With Caramelized Onions (p. 235), and Black-Eyed Pea Croquettes (p. 242).

Here’s the recipe for the couscous:

Moroccan Couscous With Saffron

Serves 6

Ingredients

• 2 cups peeled butternut squash, cut into 1/4” to 1/2” cubes
• 2 cups yellow onion, large dice
• 1 1/2 cups carrots, cut into 1/4” to 1/2” cubes
• 1 1/2 cups zucchini, cut into 3/4” cubes
• 2 tablespoons extra-virgin olive oil
• Fine sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cups vegetable broth
• 2 tablespoons Earth Balance butter
• 1/4 teaspoon ground cumin
• 1/2 teaspoon saffron threads
• 1 1/2 cups whole wheat couscous
• 2 scallions, white and green parts, chopped

Steps

1. Preheat the oven to 375 degrees F.
2. Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.
6. Cover the pan and steep for 15 minutes.
7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous. 
8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.

What side dishes will you be serving this holiday season?

Sometimes, the best meals are made up of a bunch of small plates. The Artichoke, Mushroom, and Leek Crostini With Pesto from my book (p. 204) is great anytime and insanely delicious! If you haven't had it yet, it's a must! And the Thin Mushroom Pizzas (p. 220) are always good.

These Crispy Tofu Slices (p. 158) might be nice for the holidays too:

Crispy Tofu Slices With Orange Dipping Sauce

Ingredients

• 1 8oz package savory-flavored baked tofu
• ½ cup corn flour
• ½ cup brown rice flour
• Safflower oil
• 2/3 cup orange juice
• 1/3 cup maple syrup

Steps

1. Cut the baked tofu into slices about ¼” thick.
2. Mix the flours together in a shallow bowl
3. Pour enough oil into a large skillet to cover the bottom of the pan with a thin layer, and heat over medium heat.
4. Dip each of the tofu strips into the flour mixture, coating well on all sides
5. Place the tofu strips in the skillet, and cook until lightly browned on both sides, about 3 minutes per side
6. Transfer the fried tofu strips to a plate lined with paper towels (or a piece of paper grocery bag) to drain
7. Stir together the orange juice and syrup in a small bowl. Serve the tofu strips with the dipping sauce alongside

Serve all these hors d’oeuvres together and you have a meal! What are your favorite appetizers?

The other morning, I had some kale with umeboshi vinegar and flaxseed oil, and I thought, “My God, if people aren’t eating this, they are crazy!”
 
If you haven’t been using the ume-flax combo on greens, you are missing out! It is just so delicious. Of course, sometimes greens like kale, collards, or bok choy are good on their own – especially for superheroes. But when you feel like your greens need a little extra kick, you must put a tad of umeboshi vinegar and a bit of flaxseed oil on them. Yum! The Bok Choy and Ume Vinaigrette recipe in my book (p. 264-265) will do the trick, and ume-flax dressing is insane with cabbage, leeks, and toasted sunflower seeds too.
 
Also, if you are afraid or new to greens, and they sound disgusting to you, this will cure you! Try some greens with my Tahini Dressing (p. 263), Basic Ume Vinaigrette (p.172), or the Ume Sesame Dressing (p.262-263) from my book – I’m pretty sure if you hate greens, and you put one of these sauces on them, you’ll love ‘em. And, of course, your body will too!

Remember to eat greens at least once a day – the dark leafy ones. Iceberg lettuce doesn’t count! I’m not talking Swiss chard or spinach, I'm talking Chinese cabbage, kale, bok choy, or collards. Swiss chard and spinach are fine for vegans but not something superheroes want to eat frequently (no more than 1-2 times per week). For info on why, see p. 64 of The Kind Diet.

There is whole world of green goodness waiting for you, so try dressing up your greens with umeboshi vinegar and flaxseed oil ASAP!

What’s your favorite way to prepare greens?

Sophia Bush (from the show “One Tree Hill”) recently talked about flirting with a vegan diet on the "Late Late Show" with Craig Ferguson. I was so thrilled to hear that she’s been inspired by The Kind Diet!

Take a look and let me know what you think!