Shopping online can save you time and that valuable gas money, but consignment shopping online can save you even more cash.
Joining us this morning with tips is Christina "Christabelle" Carathanassis of Christabelle's Closet.com.
NEW! Prada handbag - retail $325
ChristabellesCloset.com price $160
NEW! Oliver Peoples Sunglasses - retail $240
ChristabellesCloset.com price $90
NEW! Michael Kors travel case/makeup bag - retail $88
ChristabellesCloset.com $28
NEW! Cole Haan Collection tassel heels - retail $300
ChristabellesCloset.com price $100 ($50 is donated to the Michael J. Fox Foundation for Parkinson's Research)
NEW! Joe's Jeans Socialite cut - Retail $275
ChristabellesCloset.com price $80
Michael Stars melon surplice tee - Retail $55
ChristabellesCloset.com price $18
Juicy Couture Baby green tank (Kids Sz. 8) - Retail $48
ChristabellesCloset.com price $11
MENS Ernest Sewn Jeans - from CELEB Ryan Star's Closet - Retail $200
ChristabellesCloset.com price $100 ($50 of this purchase will be donated to Greenpeace - Ryan Star's charity of choice).
For more information, go to ChristabellesCloset.com
-----ASIAN VEGAN COOKING-----
It's Asian food with a twist prepared for vegans!
Joining us this morning is Hema Parekh, author of "The Asian Vegan Kitchen" which highlights a range of dishes from India, Japan, China, Thailand, Korea and the list goes on and on.
MUSHROOM BALLS
5 dried shitake mushrooms, soaked in hot water for 10 minutes, drained and sliced
3 1/2 ounces (100 g) fresh straw mushrooms, chopped
3 1/2 ounces (100 g) fresh angel mushrooms, finely chopped
3 1/2 ounces (100 g) fresh wood ear mushrooms, chopped
1 cup (20g) corn flour
1 fresh hot green chili, chopped
1 teaspoon Ginger Garlic Paste
1/2 teaspoon ground black pepper
Salt to taste
1/2 cup (120 ml) water
Vegetable oil for deep frying
Sweet Chili Sauce to serve
1. In a deep bowl, mix together all the mushrooms and set aside.
2. To prepare the batter, combine the corn flour with the chilies, Ginger Garlic Paste, pepper and salt. Add the water gradually to make a thick batter and toss gently to mix evenly.
3. Heat the oil for deep-frying to 350°F (180°C). Take a heaping tablespoon of the mushroom mix and slide into the hot oil. Deep-fry in small batches, until golden brown. Drain on kitchen paper. Serve hot with Sweet Chili Sauce.
SWEET CHILI SAUCE
6 tablespoons rice vinegar
4 tablespoons castor sugar
3 fresh hot green chilies, thinly sliced
1 1/2 inch (4-cm) long piece cucumber, sliced into thin quarters
1 shallot, thinly sliced
2 tablespoons chopped chives
1. In a small bowl, combine the vinegar with the sugar. Stir until the sugar has dissolved.
2. Add the chilies, cucumber, shallot, and chives and mix. Keeps refrigerated for about a week.
©Recipes from The Asian Vegan Kitchen published by Kodansha International
With more people choosing to eat vegan, there's a growing need among home chefs to find ways to make food exciting, creatively seasoned and delicious. The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors (Kodansha International, $19.95, April 2008) by lifelong vegetarian Hema Parekh does all that...and not by substituting ingredients.
The Asian Vegan Kitchen is a global food lover's delight. Filled with authentic vegan dishes, the book features over 200 recipes that celebrate the flavors and spices of nine Asian countries.
Parekh, who hails from India but is now a noted teacher of vegetarian cooking in Tokyo, has compiled a delicious selection of meat- and dairy-free Asian recipes that can be enjoyed by anyone who loves fine food not just by vegans and vegetarians.
"Asian cuisine is ideal for those who care about healthy eating," says Parekh. "In fact, many Asian dishes are vegan in nature, which allowed me to choose traditional recipes that are local favorites using traditional ingredients."
Highlighting culinary treasures from India, Japan, China, Thailand, Vietnam, Burma, Indonesia, Malaysia and Korea, The Asian Vegan Kitchen includes a wide range of dishes - from soups and salads to rice dishes, noodles, breads, drinks and desserts - and all ingredients can readily be found in the United States.
A lifelong vegetarian herself, Hema Parekh has been teaching Asian and vegetarian cooking for almost twenty years. She has written two popular cook books in Japanese - Spice and Indian Vegetarian Cooking - and is working on a third. She lives in Tokyo with her family.
