26 June, 2008
Couscous Salad with Tomatoes

Couscous Salad with Tomatoes

1 cup uncooked Israeli couscous
8 oz cherry tomatoes
1/2 cup basil plus more for garnish (from the CSA this week!)
2 tbsp. shallots
2 tbsp. balsamic vinegar
1 tbsp. olive oil
fresh ground pepper

Israeli couscous is so awesome, and nothing like the other couscous (in case you are a couscous hater). It’s kind of like pasta but little balls instead of strings or shapes. Cook the couscous just like pasta. You can tell when it’s done by biting it, should be al dente.

Stir in remaining ingredients. Let sit at least 15 minutes (up to an hour).

Garnish with basil and serve. Yummy as a cold salad too. This recipe serves four and is the equivalent of 4 Weight Watchers points if anyone finds that information useful.

25 June, 2008
Blackberry time!

Over the past year and then some, I’ve been making a concentrated effort to make my food choices matter, or like one of my favorite Herbivore shirts says, “Eat like you give a damn.” Part of this is veganism, and part of it is eating locally and seasonally, which go hand in hand.

Eating locally has a few obvious benefits: the dollars stay in your own community, you are supporting small businesses instead of giant corporations, many small local farms use sustainable practices, if you choose to eat animal products often local choices are more cruelty-free than their large conglomerate counterparts. But why eat seasonally?

Eating seasonally goes hand in hand with staying local. Again you’re supporting the local economy. You’re not paying a premium for something that’s traveled a long way. You’re helping the environment by reducing the energy (and emissions) used to grow and transport food. And as hippy-dippy as it might sound, you’re reconnecting with nature’s cycles. Think of a vegetable garden in winter. Now think of one in the heat of July. Very different. Yet most every grocery store you visit has the exact same thing on its’ shelves year round.

Have you ever tasted a supermarket tomato in March? Disgusting wasn’t it? Pink, papery and tasted sort of like deprivation mixed with nothingness. Now, have you tasted an organic heirloom tomato still warm from the sun, fresh out of the garden in July? Man, what a difference. The flavor and the nutrients are far superior. The food is fresher and hasn’t traveled thousands of miles and sat in a crate for weeks before it reaches your table. That can make or break a dish and especially if you’re new to cooking or trying a new food for the first time, it can really make a huge difference.

So thanks to the handy dandy Virginia Produce Availability chart (check with your local Extension Office or google “what’s in season insert state here” to get one for where you live) and the Pick-Your-Own finder, I knew it was berry time in Virginia. Strawberries are pretty much over, but blueberries and blackberries are doing their thing right now. I called a couple farms and most said blueberries would be ready next week, but that blackberries were ready now. So Saturday Mary and I headed out to Henley Farm in Virginia Beach.

The blackberries were huge and they’re so cheap if you pick your own. Here’s 8 pounds of them. I got these as well as a pound of strawberries for 13 bucks. Now I’ve got a freezer full of fruit for making jam or smoothies in the winter when no local fruit is to be had. Love it! Anyone else into the pick-yer-own thing? I think it’s pretty fun plus you get to see the farm, meet the farmers and spend some time outdoors. What else can you ask for?

20 June, 2008
CSA Week Six

So the past two weeks Amanda’s gotten my CSA since I was doing the whole wedding/honeymoon thing. The farm wrote us and said since the heat has been so awful, most of the spring crops have bolted (no cabbage for me, sniffle). But that means summer veggies are coming! Wooo hoo! Potatoes and little tomatoes next week! This week’s harvest:

Basil, Sweet Genovese - I’ll be using this in a recipe with cherry tomatoes (a few from my own garden) and israeli couscous. I store basil in a clean glass of fresh water on the kitchen counter (change the water every day or two and keeping the water level below the leaves). Refrigerating basil always kills it within like a day.

Lettuce - I think this is the last of the lettuces. All the lettuce in my own garden was bolting about two weeks ago, it’s all been pulled out.

Yellow Straightneck Squash - You could do anything with this squash: steam, boil, roast or stir-fry alone or mixed with other vegetables. I think mine will probably get thrown in my cast iron grill pan. YUM.

Red Beets - I have no idea what I’m going to do with these. I’m still dubious about beets, I never had a beet dish that pleased me. If you have a recipe suggestion, let me know! The farm says: it is important to cook beets whole without peeling and leaving at least one inch of the stems and all of the root to avoid letting all of the nutrients and color bleed out.

Varna Leeks - I love leeks! The farm says Varna Leeks are summer bunching leeks with scallion like qualities. They can be used as a delicious alternative to spring onions either raw in salads or lightly cooked. The thing with leeks, make sure you wash em really good, and I often pull off the outermost “layer” because there is always a bunch of sand hiding inside. There’s an awesome recipe for a Leek & Bean Cassoulet with Biscuits in Veganomicon so I think I might have to make it, even though it’s not really a summer dish.

Mizuna - Mizuna is a mustard green and can be used in most recipes calling for cooking greens. I’m making black eyed peas with greens (southern style) and might throw some of this in there. I made a quick stir fry last night with mizuna, corn, garlic and chipotle hot sauce that went really well with rice & skillet cornbread. Yum.

Broccoli - These are the really small, tender side shoots. I will most definitely be sauteeing these with olive oil and garlic. Can’t wait.

Garlic Scape - Never seen these before! The farm says: this is the long flower stalk that curls as it grows on hardneck garlic. Some say you should remove them to improve the quality of the garlic bulb. You can chop the scape up and use it in cooking to provide a subtle garlic flavor to salads and soups. It also cooks well in stir fries. I chopped it up last night and it has a wonderful garlic flavor. I will be adding this to a big batch of lentil soup I’m making tomorrow.

22 May, 2008
Karam Ka Saag (Collard Greens with Browned Onions)

Got a whole load of collard greens from the CSA this week. I thought about making them southern style (simmering a long time and subbing liquid smoke instead of a big nasty ham hock) but then I figured why not try something new. I knew that collards are used quite frequently in Ethiopia (ye’abesha gomen) and India (haak) so I turned to World Vegetarian by Madhur Jaffrey. I didn’t have the chilies on hand for making haak so I decided on karam ka saag. I really enjoy her cookbooks because they always have a little cultural information along with the recipe. This dish is made by the Muslims of Kashmir, it’s slightly spicy and has that awesome slow cooked green flavor.

Karam Ka Saag (Collard Greens with Browned Onions)

roughly 1.5-2 lbs. collard greens
a few tablespoons olive or mustard oil
2 medium onions sliced into thin half-rings
3 garlic cloved, peeled and diced
1-inch piece of ginger, peeled and minced finely
1 canned plum tomato, finely chopped
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne

Remove the leaves from the stalks and central rib. You can use scissors or a knife for this but what I do is just grip the cut end of the stalk in my left hand and strip the leaf off with my right. Don’t worry, collards are tough and they can take it. Then slice them into fine ribbons. I sort of did a little chiffonade but you can chop them however or even tear them into small pieces. The key is to get smaller pieces so they will cook all the way through.

Put the oil in a huge pot over medium-high heat. When it’s hot, put in the onions and cook til a medium brown color, stirring every so often. Add garlic and ginger and stir about a minute. Add the tomato and cook another minute. Add greens, 2 cups of water, salt and cayenne. Mix up and bring to a boil.

Now cover, turn the heat to low and simmer for about an hour, or as long as you need to until the greens are really really tender. You shouldn’t have much liquid left once they are done cooking. If you do, just take the lid off and bring it back up to a boil until it evaporates, stirring fairly often.

I served mine with white rice and miso curry roasted potatoes from Vive Le Vegan, which is another really simple dish with complex flavors. If you don’t cook with miso you need to get on that immediately. Check your local asian market. My favorite is the milder light brown miso but it comes in many different flavors so there’s something for everyone.

CSA Week Two

Just picked up week two of my CSA share from Mattawoman Creek Farms. More leafy leafyness! Here’s what I got.

Wanna see my veggies growing outta the ground? Check it out!

Bok Choi, Tatsoi, Red Oakleaf Lettuce, Mizuna, Waldmann’s Green Leaf Lettuce. Got these last week too, see notes on em from week one.
Red Romaine & Green Romaine Lettuce. This will make salads. I’m thinking about making the caesar salad from Veganomicon, which I’ve never made yet.
Spinach. Makes you strong like Popeye! No better breakfast in my opinion than scrambled tofu with sauteed spinach on the side. YUM.
Collard Greens. If you’ve never had them, collards sort of taste somewhere between cabbage and kale. These are really tough greens that need a lot of cooking (unless you wanna use them as a wrap, then just lightly steam them and fill em up). Another collard recipe coming right up, watch for that entry next.

19 May, 2008
Giveaway winners!

A hearty congratulations to Vickie and DawnMarie, the random number generator has decided that you are the winners of the giveaway! As soon you email me your addresses, I’ll be sending you a copy of the Don’t Eat Off the Sidewalk zine! Above are some yummy concoctions you might choose to make. The tempeh wingz should definitely be at the top of your list.

l-r: Frozen Banana Pops, Tempeh Wingz, Herbed Tomato Potato Salad, Tempeh Bacon, Apple Zucchini Muffins, Spinach Artichoke Dip, An Awesome Vegan Sandwich, Fried Rice, Roasted Red Pepper Hummus. Photo credit: katie

16 May, 2008
CSA Week One!

Yesterday began my CSA share with Mattawoman Creek Farms for this growing season! A CSA (Community Supported Agriculture) is a program in which consumers support a local farm by subscribing and paying a seasonal fee in exchange for receiving fresh local produce each week. CSAs are awesome and here are a few reasons why:

• You get local produce on a weekly basis.
• It’s certified organic, no fertilizers, pesticides or herbicides on your food!
• You know exactly where your food is coming from and you are supporting a local farm.
• You’re keeping food dollars in your own community.
• You’re ensuring the farmers get the fairest price for their products, and with a “guaranteed market” for their produce, the farmers can invest their time in actually farming rather than looking for buyers.
• You will truly be eating seasonally, which has the least impact on the environment (no blueberries shipped from Latin America in February) and ensures the most flavor and the freshest food.

The food is grown right here on Virginia’s eastern shore, and is delivered once a week to a local organic market in Norfolk, where subscribers pick it up. Mary is a member this year too so we’re taking turns picking up each week. My mom also subscribed (Virginia Beach members have a different pickup location). Here’s what we got this week! Lotsa leaves!

Bok Choi. A type of Chinese cabbage. Awesome in stir fries or just sauteed by itself with a little sesame oil, soy sauce and seasoned rice vinegar, then throw some toasted sesame seeds on top. You can eat the leaves and stems.
Tatsoi. Another Chinese cabbage. I sauteed about half the head this morning in a little olive oil and sprinkled with some turmeric and garam masala for a little green at breakfast. You can also eat the leaves raw in a salad or throw them in a soup when it’s nearly done heating up.
Red Oakleaf Lettuce. Made a big salad with this and some of the other lettuce along with some artichoke hearts and roasted red peppers for lunch.
Waldmann’s Green Leaf Lettuce. So curly and crisp looking!
Mizuna. A type of mustard green that can be used in most recipes calling for
cooking greens. It’s good in fried rice or thrown into a soup. Also not bad in a green salad!
Purple Osaka Mustard Greens. These leaves are kinda thick and have a great color. They also have a bit of a spicy kick. Leaves and stems are good for stir fries or steamed.
Greek Oregano. Smells SO awesome when you pinch a bit between your fingers. You can chop this up and add to everything from tomato sauce for pasta to salad dressing to egg or tofu dishes (think omelets). You could throw it in a marinade for veggies or throw some on top of potatoes just before they’re done roasting. Mary said she’s using them in the Fat Free Vegan’s Mini Crustless Tofu Quiche which sounds heavenly. Today is overcast and rainy so I think it’s just the occasion to use some of mine in Tomato Soup with Roasted Garlic and Seasonal Herbs with some of the rosemary from my own garden. Lovely!

Anyone else participating in a CSA this year? For more information or to find a farm in your area that offers subscriptions, check out LocalHarvest.

14 May, 2008
Vegan & Vegetarian Cookbooks (and a giveaway!)

Thanks for all the comments on my veganniversary post! Several of you asked for cookbook recommendations and your wish is my command! Here are a few of the ones I use the most. This post is also the first ever giveaway I’ve done on this site. Leave a comment by Monday at noon Eastern time. Two winners* will each receive a copy of the Don’t Eat Off the Sidewalk zine, which is no longer for sale, but is totally fabulous! The tempeh wingz will knock you on your butt.

Most of the "order it here" links will go to Herbivore’s site because they are awesome and I think you should support them, but you can find most of them on Amazon as well.

	Vegan with a Vengeance. This was my first vegan cookbook. The pumpkin waffles are a favorite of Jimmy’s. Also contains great basics like tofu scramble as well as some more exotic stuff like Jerk Seitan (AMAZING). The coconut cupcakes are to die for (those were served at my bridal shower) and the chocolate raspberry blackout cake will totally knock you out. Here are some things I’ve made from the book. Order it here.
	Veganomicon. Don’t let the size intimidate you. If I had to suggest only one cookbook to buy, this would be it. Besides hundreds of really really great and simple recipes, the book is worth it for the front section alone. It includes pantry stocking tips as well as sections on how to cook a bean, grain, vegetable. Invaluable information right there. Favorites: black bean burgers, spaghetti & beanballs, cornmeal masala-encrusted brussels sprouts, tempeh shepherdess pie. Here are some things I’ve made from the book. Order it here.
	Yellow Rose Recipes. My friend Joanna wrote this and it’s totally awesome. This book comes highly recommended for picky omnivores (especially dudes and kids) who like "American" cooking. Everything I’ve made from this book Jimmy has eaten second helpings of. Favorites are baked mac & cheeze, cajun spice tofu, butternut squash lasagna and the vegan parmesan substitute which I always have in my fridge now! Order it here. Read her blog here.
	Vive le Vegan. Great book for lots of wheat-free recipes, also tons of kid-friendly stuff. I love her banana pancakes recipe. She also has a new book out that I wanna get called Eat, Drink & Be Vegan which I’ve gotten tons of great recommendations on. Order it here.
	New Farm Vegetarian Cookbook. Fun fact: my mom as a teenager actually used to live on The Farm which is a big hippie commune in Tennessee. When she saw I had the cookbook she got a big kick out of that. Some great recipes for basics like salsa, vegan sour cream, how to make your own tofu, stuff like that. I really like the enchiladas too. Order it here.
	Vegan Cupcakes Take Over the World. All vegan cupcakes, all the time. Every single person who’s eaten a vegan cupcake from this book has said they’re better than "regular" cupcakes. The basic vanilla cupcakes with vegan buttercream icing will not let you down. Cupcake pictures! Order it here.
	Indian Vegetarian Cooking at Your House. I love this book, all the recipes are formatted like this. Dump this in a pot, stir, dump this in, stir, dump this in, stir, serve. Seriously they make it so easy. If you’re smart you’ll do all your prep ahead of time and separate them into little bowls so you can add in groups just like the book says. I’ve had great success with every recipe I’ve tried from this book. Favorites are bharta and chana masala. Pictures & more here. Order it here.
	Papa Tofu. Awesome zine by Kittee. Contains delicious cake making recipes, Ethiopian food and southern cooking. The cheeze grits recipe omni tested and enthusiastically approved. Order it here.

I also recommend any of Madhur Jaffrey’s cookbooks. I personally own World Vegetarian and World of the East Vegetarian Cooking. Some of the recipes can be pretty complex but every single one I’ve tried has been successful.

Another great resource for vegan recipes is the Post Punk Kitchen (this site is also the genius of Isa, author of 3 of the above cookbooks). Also be sure to check out their forums. They have been of invaluable help to me over the past year and there are some pretty neato people on there too!

I hope this post is helpful! If you have other vegan/veg cookbooks that you love, please add them to the comments!

*I’ll use an online random number generator to pick the winners.

09 May, 2008
Friday Flickr Favorites: A Year of Vegan Eats

Yesterday was my one year veganniversary! Being vegan has showed me a whole year of awesome food, great cooking, new friends, trying new foods and techniques, learning new things about seasonal eating and how fresh ingredients can make a big difference in the quality of your cooking. A whole year of knowing that with every meal I was making a difference for the planet, for the animals, for my own health. Smugness is a great feeling sometimes. :)

It went by so fast and to be honest, after a small learning curve, it was oh-so-easy to adapt to. I would encourage everyone to incorporate more whole foods and plant foods into their diet, no matter what your gastronomical philosophy. You will feel better and your body will thank you!

Next week, the CSA share that I purchased with Mattawoman Creek Farms starts delivery. We’ll be getting a weekly supply of fresh, seasonal and totally organic vegetables all summer into the early fall. Best of all, the farm is local, right on the eastern shore. Minimal environmental impact, awesome heirloom varieties, maximum flavor and benefit to the earth and our bodies. I really can’t wait. It’s going to change the way I cook a little bit since I usually shop from a list, so I’ll be excited to see what new things I get to try when truly eating seasonally and locally. I hope you’ll follow along!

16 April, 2008
Birthday at the park

Ah birthdays. One year older, and now that I’m 26 I’m officially on the road to the big three-oh. I remember when I was younger, I thought that was so old.

Jimmy and Kyla took me to the park after work to hang out and go for a little walk through the woods.

I feel like it’s been forever since y’all have seen Kyla. She loves going to the park. So many things to sniff!

Northside Park is infested with those tree caterpillars. Creepy.

Birthday lasagna - my own recipe with TVP, whole grain noodles, mushrooms, no ricotta substitute whatsoever (as requested by Jimmy), Teese and Joanna’s vegan parmesan. This lasagna was so good it’s got to be wrong. I’ll be making it again. This was my first time trying the Teese and it was alright, but not worth the $7 or more in shipping you’ve gotta pay right now. I liked how it melted on top faster than Follow Your Heart does, but it still tastes like vegan cheese, and the Teese I grated inside the lasagna turned to complete liquid and was lost in the sauce. Next time I’ll just skip it.

The night ended with a trip to Lowe’s, chocolate soy ice cream and Law & Order SVU. Never better.

07 February, 2008
Cooking lately

Sorry I’ve been M.I.A! Lots to do and not much of it is exciting haha. So at least you can see a few things I’ve been cooking lately. It’s a little tour of the world, Indian, Mexican, Japanese, Thai! First there is rice & mung beans, sour eggplants, green beans w/sesame paste & garlic and rotis. All recipes (except the rice) from Madhur Jaffrey’s World of the East Vegetarian. Those eggplants were soooo good. I love tamarind.

Mexican millet (recipe from Veganomicon) with refried beans over sauteed collard greens.

Soba noodles, shiitake mushrooms and kale in miso broth (recipe adapted from Veganomicon). Soooo easy and flavorful.

Eggplant curry, recipe from Real Vegetarian Thai. This was so delish. I love coconut milk a little too much for my own good!

02 January, 2008
Happy New Year!

Yum yum yum. We have here some of the delicious food Mary and I whipped up for a little New Years Day vegan brunch we threw yesterday. Homemade granola, black eyed pea salsa, tons of fruit, muffins, scones, oh my!

Altogether around 20 people showed up including some very cute kids. I think Max was showing everyone his belly covered in (temporary of course) tattoos right here.

It was a gorgeous day and we were able to leave the windows open and let a breeze blow through. I think everyone had a good time and we got rave reviews on the food!

Pumpkin cranberry scones. I made these, they turned out good although I’m not a big scone fan. Recipe is from Veganomicon.

Coloring table for the kiddos in the craft room.

  

Joanna’s rosemary home fries (sooooo good) and carrot spice muffins Mary brought.

  

Max was a source of endless jokes and entertainment for everyone. I’m inviting him to every party from now on haha.

Pumpkin waffles, another big hit (recipe from Vegan with a Vengeance). I love my Belgian waffle maker. Behind the waffles you can see some apricot granola Amanda brought, they disappeared lightning fast! We also had cheezy grits (from the Papa Tofu zine), tempeh bacon that Mary brought, tofu scramble, coffee, tea, OJ, etc. What a great way to start out the year. Big thanks to everyone who came and for Jimmy and Mary for all the help. I think it was a big hit!

10 December, 2007
With a little help from my friends

Saturday night was so much fun! Cassie told me that our save the date cards would be all ready and printed this weekend so I decided to have a little impromptu dinner & cutting/assembling party.

Mary came over and we did a little Indian/Ethiopian night. SO YUMMY. We made Chana, Atar Allecha (an Ethiopian split pea puree), Yataklete Kilkil (an Ethiopian gingery veggie stew), Pakora (an Indian fried dough with veggies in it) and basmati rice, plus we had delicious chutneys and garlic roti from Rajput.

  

Yes you can make pakora even if you discover you only have a tiny bit of peanut oil left. They will just be a little flat, yet still delicious.

We got out all the pretty dishes!

We got the table all ready and Cassie showed up.

Garlicky goodness and yummy chutney. Can you ask for anything more?

THE SPREAD. I pretty much destroyed this plate.

And the fruits of our labors! I’ll post a closeup after I’ve mailed them out. I still want them to be a semi-surprise for people who get em. Fun fun times, thank you ladies for a rockin’ Saturday night!

03 December, 2007
Cooking Date

Saturday Mary and I finally had our day of grocery shopping and vegan food deliciousness which has been months in the making. We took a little road trip out to Trader Joe’s and Costco in Newport News and loaded down her car with so much food it should have been illegal! Personally I’m stoked on my new huge stash of vanilla soymilk and crushed/diced tomatoes. Costco is neato.

  

After we unloaded the obscene amount of juice that she bought at TJs, we headed back to my house for some cookin and eatin. We made the Jamaican Yuca Shepherd’s Pie and Samosa Baked Potatoes from Veganomicon. So much starch and so much curried deliciousness.

  

My camera decided not to record all the pictures of the potatoes but whatever. The filling for this shepherd’s pie is so good. Sweet potatoes, corn, lima beans, black beans (calls for kidney beans but we subbed), Jamaican curry powder, peppers, onions, YUM. We topped it with mashed potatoes since we couldn’t find yuca.

We chowed down, much welcomed after a long day of shopping and no lunch. Our dinner dates bailed at the last minute and we couldn’t find substitutes. It was ok though. More for us! We’re definitely doing this again soon.

28 November, 2007
Banana Bread

When life gives you mushy black bananas, make banana bread! This is the “lower fat banana bread” recipe from Veganomicon and it was yum yum yummy. I did not take an official survey, but judging from the time it took for them to woof down a slice, it gets a 4.5 out of 5 on the Picky Omnivore (and his roommate) Rating Scale. I subbed whole wheat pastry flour instead of all purpose, and you totally couldn’t tell. I love that stuff. I might try cutting back on the oil when I make this again, according to the recipe builder it’s still something like 4 points for a decent sized slice.

I didn’t slice it all pretty cause it broke in half when I inverted it but who cares, can’t you smell the banana-y goodness? I ate a piece and the rest is residing at Jimmy’s apartment, but I have a feeling it won’t survive long! I have two more very mushy bananas left, I’m thinking mini banana bundt cake thingies? It might have to happen.

26 November, 2007
Thanksvegan treats

Mmmmm how was your weekend? Mine was tasty and fun.

  

Some foods I made and brought to my mom’s house: Sweet potato pie w/three nut topping. Mushroom gravy doin’ it’s thing (garlic mashed potatoes not pictured).

  

The makings of spanikopita, and the actual packages, toasted up.

  

Cornmeal-masala encrusted brussels sprouts. YUM. Also chilled with my family, played with Kyla, hit up the big craft show at the pavilion (disappointing as usual), went to a hockey game with Donna, Jimmy and his friends, ate Sunday breakfast at Charlie’s. Only bad thing that happened is that my sewing machine is NOT fixed. Have to take it back to the shop today. Ugh. Other than that, great weekend, I feel like I’m back from vacation. How was y’all’s holiday?

20 November, 2007
Cooking lately

Spaghetti & beanballs with a side of lemon pepper leeks & spinach. Soooo yummy. The beanballs have a perfect texture, I can’t wait to use the leftovers for a wrap or a sub. Recipe for the beanballs was from Veganomicon.

Black bean burger (again from Vcon) with sweet potato fries and spinach. These burgers are fantastic!

  

Also pre-cooked and post-cooked. I’ll definitely be making these again. They freeze well too!

A pinto bean, tempeh & red pepper “clean out the fridge” concoction. It had BBQ sauce in it too. Yum.

And finally a Curried Black Bean Peanut Stew, which is a tester recipe for One Chubby Vegan’s upcoming cookbook! It’s my first time as a recipe tester and it’s so awesome. This dish has serious flavor. Curry and peanut butter? Winner! I think tonight I am going to make Causa.

27 October, 2007
Walnuts, Lentils and a Goat!

This morning I picked up Mary and we headed out to stock our respective pantries. We hit up the Heritage Store, the Asian market and the farmers market, where we met this little cutie.

Her name is Isabel and she was such a loudmouth! All that bleating! That’s what goats do, right? Bleat?

  

Next up was lunch at my faaaave Japanese restaurant, Kotobuki. I got the vegetarian sesame “chicken” which is to die for. They serve it up with potato croquettes and a spring roll. I’m in love. Mary got sushi. I’m definitely gonna be ordering the fried sweet potato roll in the future.

Breakfast this morning was Banana Nut Waffles. A brand new recipe for my brand new waffle iron! It makes the biggest, fluffiest waffles I’ve ever seen. The recipe is from Veganomicon, which is already my new favorite cookbook.

  

I spent a few hours last night sewing some fancy mix & match napkins. I especially like these, made from linen leftover from a skirt I made last year. Real napkins make you feel fancy. If you have a sewing machine, you should totally whip some up.

Lentils & Rice with Caramelized Onions, also from Veganomicon. Soooo yummy. I made it with braised kale and some avocado, but this would totally fit into any Indian/Middle Eastern dinner menu.

Here are a few other treats I didn’t ever post. Baba ghanoush, which turned me into a walking vampire repellant (soooo garlicky).

And my pride and joy, veganized Pileau. My dad made this dish all the time when we were growing up. It had chicken and rice and carrots and it was creamy and soooo good. I got a wild hair the other night and decided to veganize it. I called him up to ask how to make it and what it was called. He said it’s called pileau (per-low - I’ve also seen it spelled Perlough).

Instead of chicken broth I cooked the rice in veggie broth. Added tempeh instead of chicken. Added a splash of soymilk and some creminis and chanterelles instead of cream of mushroom soup.

Tasted JUST like I remember. This is the ultimate comfort food. I mean it’s pretty much a meal in itself but I served it with sweet potato fries. Yum.

11 September, 2007
Recent yum yums

Fall is my favorite season for sure. I love wearing sweaters, hoodies and jeans, love the crisp air and the colors and especially the lovely vegetables that are in season. Roasting root vegetables and making soups with winter squashes is the best kind of comfort food there is.

Whipped this little treat up last night. It’s sweet dumpling squash stuffed with quinoa and black eyed pea salsa, topped with “cheese sauce” (made with nutritional yeast). Deeeelicious. I can’t wait to have leftovers for lunch. I love these little squashes, they’re such a perfect size and you really can’t mess them up.

Here’s a little Syrian/Indian/Middle Easternish thing I made last week. We have lentils with bulghur wheat topped with crispy onions, Syrian salad and “pickled” (soy) yogurt with cauliflower. I got all the recipes from Madhur Jaffrey’s World Vegetarian cookbook which I highly recommend. Everything I’ve tried from it so far has been yum yummy!

01 August, 2007
Indian Vegetarian Cooking at Your House

I love Indian food. The cuisine boasts a huge flavor explosion, unique combinations of seasonings and ingredients and many health-conscious and low-fat dishes. I recently got an Indian food cookbook and am having a blast trying out some new recipes.

The book is called Indian Vegetarian Cooking at Your House and I would highly recommend it to anyone who wants to try making fantastic and authentic Indian food at home. The format is easy to follow, and I love the way that the recipes are laid out with the ingredients in groups, according to the order they are added to the dish. It’s essential to do all your prep before you start cooking (I find that doing this no matter what you’re cooking is a good idea), and the way the book is laid out lets you easily group things together so you can add them to the dish simultaneously. What I usually do is set out several small bowls or cups and when I’m done measuring, chopping or prepping an ingredient I throw it into the bowl with the other things that need to be added at the same time.

The thing I like most about this book is that you don’t need a bunch of exotic ingredients to get authentic Indian tastes. I have not made a special shopping trip for either of the recipes I’m posting today, and a lot of the spices that are continually used are easy to obtain at a grocery store or health food store (I buy my spices in bulk from the Heritage Store). I also love how the book has nutiritional information in the ingredients column (calories, protein, fat and carbs). If it had fiber grams it would be perfect!

Last night I tried my hand at making Chana, which is seasoned chickpeas with onions & tomatoes. It’s delicious and low-fat and can be adjusted to your liking as far as heat goes. There’s also a recipe for Hot Chana where the hot red pepper is increased.

I served it with some coconut rice (recipe from Vegan with a Vengeance) and some sauteed cabbage & sauerkraut that I seasoned with some cumin seeds and coriander powder. I should mention, the recipes in this book state very small portion sizes (most are only a few tablespoons). Traditionally, a number of different dishes are usually made for a single meal (a typical menu would include a bean dish, two vegetable dishes, rice and a chutney), so one doesn’t take large portions of any single dish. I have not taken the time to make a traditional Indian meal with several dishes, so my portion sizes stated below are larger than what you’ll find in the book.

Another really simple dish I tried my hand at was Bharta — mashed eggplant with peanuts and spices (also served up with coconut rice). Tons of fiber and some delectable flavors in this dish. I especially love the texture contrast of the crunchy peanuts next to the soft eggplant.

Don’t be intimidated by trying ethnic cuisine, I think it’s just a matter of finding the right cookbook that works for you. If you love Indian food, check this one out, you won’t be disappointed!

*note: Frequently, I may post Weight Watchers points values for recipes since I’m calculating them for myself again. The coconut rice is about 5.5 points per serving.*

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Chana
serves about 3
5 points for 3/4 c.

Make a hot pepper mixture by grinding together and setting aside:

• 1/2 jalapeno pepper
• 1/2 clove garlic, minced
• 1/4 inch fresh ginger, grated
• pinch cumin seeds

Heat in a saucepan:

• 1 T. vegetable oil (I used peanut oil)
• tiny pinch hing (can be omitted)
• 1/2 t. cumin/mustard/sesame seed mixture (1:2:1 mixture)

When the seeds pop, add and saute until the onions are soft:

• 2 medium onions, diced
• 1 1/2 tomatoes, diced
• the hot pepper mixture
• 1 T. tomato paste (optional)

Add powdered spices and whole spices:

• 2 t. cumin/coriander powder (1:1 mixture)
  
• 1 t. turmeric
• 1 t. garam masala
• 1/4 - 1/2 t. hot red pepper powder (optional)
• 6 whole cloves
• 10 black peppercorns
• 2 inch cinnamon stick, broken into pieces
• 1 T. bay leaves

Then add:

• 1 3/4 c. cooked chickpeas (or a 19 oz. can)
• 2/3 c. water
• 1 1/4 t. salt
• 2 T. fresh coriander leaves (cilantro), chopped

Simmer for 10 minutes and serve hot. If you want the sauce to be thicker, just crush some chickpeas against the side of the pan to thicken it up.

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Bharta
serves about 3
3 points for 3/4 c.

Simmer in water about 8 minutes until very soft:

• 1 medium unpeeled eggplant, chopped in large chunks (about 5 c.)

Drain off the water and mash the eggplant in a bowl. Then add:

• 2 T. crushed roasted peanuts
• 2 T. fresh coriander leaves (cilantro), chopped

In a saucepan, heat:

• 1 1/2 T. vegetable oil
  
• pinch hing
• 1 t. cumin/mustard/sesame seed mixture (1:2:1 mixture)

When the seeds pop, add to the saucepan:

• 3 T. onion, chopped
• 1/4 jalapeno pepper, ground
• 1/2 small clove garlic, ground
• 1/4 inch cube fresh ginger, grated
• 1 1/2 t. coriander/cumin powder (1:1 mixture)
• 1/2 t. salt
• 1/4 t. garam masala
• 1/4 t. hot red pepper powder (optional)
• 1/8 t. turmeric
• pinch cumin seeds

Saute until the onions are lightly browned. Add the eggplant mixture to the saucepan. Stir to combine, remove from heat and serve!

30 July, 2007
Shark Week Party!

I hope everyone is aware that this week is the 20th Anniversary of Shark Week. Last night we rang in the most important week in television with a swingin’ shark week party!

Look we’re under the sea. I loved the balloons (my sister’s idea). Check out the blow up crab on top of the TV. I also had an octopus but Kyla sort of bit it.

Sharks in the bathtub. Ooh scary.

We watched Ocean of Fear and munched some shark goodies. The shark eggs (veggie dumplings with food coloring) were a little scary to everyone but they all got eaten! We also had under the sea cupcakes.

My favorite was the penguin. The food was a bigger hit than the tv show I think, it was all gone except for a few cupcakes! It was all vegan too which surprised some of the boys, I think, especially the “chicken” nuggets (they were supposed to be in the shape of fish heads but that didn’t work out).

Tropical fruit skewers and starfishwiches (tomato & cucumber with vegan cream cheese). We also had chum (strawberry lemonade that Jimmy whipped up), which I apparently didn’t get a picture of! Doh!

Fun party, thanks for coming, everyone!

13 July, 2007
For the love of a wok.

Mmmmm. Fancy grillmarks on the tofu. For some reason this brings me much glee. This was inspired by the Asian Tofu recipe in Vegan with a Vengeance. It’s just a really simple marinade (tamari, sesame oil, rice vinegar, Asian chili sauce, ginger), then bust out your grill pan, cooking-spray it, then grill the tofu! I used the remainder of the marinade as a sauce to stir fry some veggies and throw it on top of a bed of rice noodles. This gets a 3 out of 5 on the Picky Omnivore Rating Scale.

Can I just take a minute to gush some love about my cast iron wok? Holy lord it’s gorgeously seasoned, and other than my MAC Santoku knife, it’s the most frequently used item in my kitchen. I got this from the Wok Shop and I highly recommend purchasing a wok from them. They have quick shipping, very reasonable prices and really great customer service. I bought the cast iron wok set which comes with a wok ring, lid and spatula.

They threw in a bamboo cleaning brush (you need one of these, you won’t be using soap or a scrubber on your wok) and a strainer as well. When my wok ring wouldn’t fit my stove because of the way the burners are set up, I emailed them and they came back with two “hacks” to make the ring fit. They are very courteous and I am more than satisfied with my wok. Make sure you follow the seasoning instructions they include with the wok. Starting off right is so worth it, and it will become more seasoned every time you use it. I can cook with almost no oil now because of the quality of the surface.

Some other non-wok related food I forgot to post. Fried green tomatoes, white summer squash & green beans and brown rice with corn salsa. Yum.

Steel cut oats with fresh blueberries and almonds. If you are an oatmeal hater (like I was), you need to try steel cut oats. It’s a COMPLETELY different experience. A popular brand is McCanns, but I buy them in bulk from the organic food depot.

Oh yeah, Kyla says, “DO NOT TOUCH BOTTLE!”

12 July, 2007
Vicki’s Hummus-Quinoa Casserole

Y’all know I love quinoa. I have sung its praises before and I’ll most likely do it again. Last night I was craving some and scoured a few cookbooks to find a recipe that I hadn’t tried before. I found this one in Vive le Vegan! that looked delicious and that incorporated quinoa into the recipe instead of using it as a rice-like base. I adapted the recipe a bit because of what I had on hand (hers called for fennel and red peppers), and was pretty pleased with the result.

I used squash and zucchini (actually it was a cucumber, I didn’t even realize that until I’d already tossed it with the other veggies, I was out of it, but I’d recommend a zucchini) and Kalamata olives which were sooo good. I think if I made this again I would use portobello mushrooms in it. I’d also not roast the veggies as long because they got a little more shriveled than I liked.

I’m trying to find dishes that Jimmy likes that I can have in my repertoire, and since his description of everything, “it’s alright” is a little hard to gauge, I came up with the Picky Omnivore Rating Scale. It goes something like this.

1 - inedible, never make this again
2 - meh. make it next summer
3 - okay. make it once a month
4 - pretty good. make it every few weeks
5 - love it. I will eat this at least once a week

This dish was rated as a 3, if mushrooms were added and the hummus was less tangy (and if I had used a zucchini instead of a cucumber, doh!) it would have been upgraded to a 4 I think. I personally loved it, but then again I’m a quinoa and hummus fiend.

Vicki’s Hummus-Quinoa Casserole
adapted from Vive le Vegan!
serves 4-6
this recipe is a 3 out of 5 on the Picky Omnivore Rating Scale

2 summer squash sliced into thin rounds
1 zucchini sliced into thin rounds
1 cup green beans (ends cut off)
8 kalamata olives, pitted and chopped
1 tbsp olive oil
1 tsp balsamic vinegar
pinch sea salt, pepper to taste
2 1/2 - 3 c cooked quinoa
2 cups hummus
3-4 tbsp fresh parsley, basil or coriander

1. Preheat oven to 450. In a large bowl toss the veggies with the oil, vinegar and s&p. Transfer to a baking sheet lined with parchment paper and bake for 15-18 minutes, until golden in spots.
2. Remove and begin to assemble your casserole. Reset oven to 375. In a lightly oiled 8x12 baking dish, spread the cooked quinoa evenly and press down gently. Drop spoonfuls of the hummus over the quinoa, then lightly spread to distribute evenly.
3. Distribute the roasted veggies over the hummus and bake for 20-25 minutes. Remove and sprinkle with fresh herbs if desired.

To make this quantity of cooked quinoa, mix 1 cup rinsed quinoa with 2 cups water. Bring to a boil, then reduce heat and simmer for about 13-15 minutes, til water is absorbed.

20 June, 2007
Jerk Seitan & Coconut Rice

If you like Jamaican or Carribean food, let me tell you that this recipe needs to be made TONIGHT. It’s the Jerk Seitan and Coconut Rice from Vegan with a Vengeance and it is perhaps the tastiest vegan meal I’ve made to date.

Seitan (caution the pictures on Wikipedia are gross-looking) is awesome if you want that “meaty” texture. It’s sturdier than tofu and holds up exceptionally well in stir fries or as a meat substitue when you want to make something like this dish or “chicken” tikka masala, etc. I was lazy and used store-bought seitan but I am looking forward to making my own once I have a Saturday without obligations where I can do some experimental fun cooking.

The jerk sauce was deliciously spicy and the mix of flavors in the spices and veggies used was perfect. The coconut rice was mild and creamy and all kinds of awesome. I also sauteed some collard greens on the side with some onions, garlic and freshly ground black pepper. The perfect compliment if you ask me.

And I know, it’s not very nice to call seitan a jerk, even if he is seitan. Har har.

06 June, 2007
Curried Tofu

Nothing could be finer than a one-pot, 15-minute meal that involves coconut milk and curry. This is super easy and you can up or down the curry to make it as spicy as you like.

Curried Tofu
serves 4

1 tsp. peanut oil
4 cloves garlic, minced
1-inch piece of ginger, peeled and minced
2 tsp. (or more or less) red Thai curry paste
4 scallions, chopped
2 tbsp. tamari (regular soy sauce is ok too)
handful of fresh basil
12 oz. firm tofu, chopped into 1-inch cubes
2 cans coconut milk (I used light)
a few handfuls of kale, chopped

1. Heat the peanut oil in a medium pot (cast iron is good — I used my cast iron wok). Add the garlic, ginger and curry paste and saute until garlic is soft, about 2-3 minutes).
2. Add the coconut milk, scallions, tamari and tofu. Cook until heated and mixed through, about 5-7 minutes.
3. Add the kale and basil and simmer until tender. You could add any number of greens at this point, broccoli or snow peas would be really good too!
4. Top with black sesame seeds and serve hot with brown rice. Enjoy!

04 June, 2007
Dinnertime — Southern Style

Gosh I love summertime. So many yummy fruits and veggies at the farmer’s market. Saturday I picked up corn, peas, peaches, new potatoes, tomatoes, peanuts, okra and a ton more stuff. I wanted a veggie fest so Saturday I went all out and made something I haven’t had in YEARS, fried okra.

I also had steamed green beans with new potatoes, steamed fresh corn and some rice with yummy herbs on it. If I really wanted to do it right, I would have made some gravy for the rice and made some cornbread too but I figured four dirty pans was enough for one night, for just me haha.

Have you ever made fried okra before? If not, it’s so super easy. Here’s how I did it.

Fried Okra
makes 2 side dishes (or one if you are very hungry like me)

2 cups or so of fresh okra, chopped into bite size pieces (you can also use frozen)
canola oil
a couple tbsp cornmeal
a couple tbsp soymilk
salt & pepper

1. Heat about 1/4 inch of canola oil in a skillet (cast iron works for me) over medium-high heat.
2. Put the soymilk into a bowl and toss the okra in it. It should be sticky but don’t leave a pool of soymilk in the bowl. If there’s extra drain it off.
3. Throw in the cornmeal and make sure all the pieces get coated. They should be fairly dry and covered on all sides.
4. Drop a piece of the okra into the oil to test it. It should bubble immediately but shouldn’t go nuts and start burning.
5. Place all the okra into the skillet and let it cook for a few minutes. I let it cook about 3-4 minutes, then flip them all. They should be getting golden brown on the outside. Let them cook a few more minutes, then drain on a paper towel.
6. Serve right away and salt and pepper to your liking. Also good with ketchup!

24 May, 2007
Chipotle Lime Summer Salad

Don’t let the word “salad” scare you away, there’s not a leaf of nasty lettuce in sight. I whipped this up last night after the gym when the last thing my sweaty butt wanted to do was fire up the stove. It’s super easy and you can take advantage of whatever fresh, seasonal veggies are available.

Chipotle Lime Summer Salad
serves 3-4
this recipe is vegan

1 can corn (or 2 cups cooked corn kernels)
1 small cucumber
1 large ripe tomato
1 medium Vidalia onion
2 fresh limes
a couple dashes Smoked Chipotle Tabasco
cilantro for garnish

1. Chop the cucumber, tomatoes and onions into bite-sized chunks. Drain and rinse the can of corn and combine all in a medium sized bowl.
2. Squeeze the juice from the limes over everything. Add a couple dashes of Smoked Tabasco (to taste).
3. Mix well. Garnish with cilantro.
4. EAT!

22 May, 2007
In praise of kale (and tofu).

I am a huge fan of kale. The kale plant provides more nutritional value for fewer calories than almost any other food around. The leaves are beautiful, it has an earthy flavor and I can always find locally grown organic kale pretty much year round.

It’s packed with cancer-preventing phytonutrients and antioxidants, beta-carotene (for healthy eyes), as well as Vitamin C and Vitamin A. It also hoards a wealth of minerals like iron, manganese, calcium and potassium. For a complete nutrient breakdown check out the chart on WHFoods.

Kale is not only a nutritional powerhouse, it’s extremely versatile in the kitchen. It’s a great add-in to soups or omelets. You can saute it plain with olive oil, garlic and Vidalia onions. Use it as a pizza topping or juice it right into your morning smoothie. Eat it raw in a salad or steamed plain with salt and pepper. For picky eaters or those suspicious of kale, you could steam it and blend it into mashed potatoes or put it into a pasta sauce like a marinara. There are tons of things you can do with kale and I highly recommend you make it a staple in your kitchen, I sure have been enjoying it for a long time. I had a little leftover tofu and a bunch of kale that needed to be eaten so last night I made Speedy Kale and Tofu Delight served over brown rice, from La Dolce Vegan. It was alright if you enjoy the taste of unadorned kale, but I wouldn’t try this recipe out on a kale newbie. I ate it all up though.

I also whipped up a quick batch of Lemon Herb Tofu from Vive le Vegan!. Now THIS is a delicious way to enjoy tofu without fussing with it or worrying about it falling apart. It is so packed with flavor, takes about a minute to whip up, and about a half an hour to bake. What I didn’t eat right on the spot, I mashed up with some vegan mayo for a sandwich filling. I’m stuffing a pita pocket with sprouts, mizuna and edamame and putting that on top for lunch. I can’t wait!

18 May, 2007
Grilled surprises are the best kind.

 

Yesterday I got home and took Kyla for a walk, and when I came back look what I found going on in the kitchen! Grilled veggies, brown rice and roasted spicy potatoes. Thank you Jimmy for an awesome surprise dinner! You are the best.

14 May, 2007
More yummy goodness

To my biggest fan oops I mean favorite anonymous commenter/heckler, you might want to navigate away from this page because THE FAT PERSON IS BLOGGING ABOUT FOOD AGAIN. God forbid I share recipes with anyone or enjoy what I eat. Fat people aren’t ever supposed to be hungry, much less enjoy eating, didn’t you know?

Well sorry to disappoint you, but this one does like to cook and eat and take photos of the food. Here’s a vegan rendition of Alfredo Stroganoff I tried using tofu for the body of the sauce and cornstarch to thicken it. I liked it, but next time I will use just a tablespoon or two of Smart Balance instead of the 1/2 cup called for (I only used 1/4 cup in this batch but it was still way too much, it kept separating out of the sauce, yuck). It was pretty alfredo-y, and definitely tasty. Jimmy the alfredo connoisseur approved.

Yesterday morning I used a bit of the leftover alfredo sauce and mixed it with the Tempeh Sausage Crumbles from Vegan with a Vengeance to make some yummy “sausage gravy” over toast.

Also hit up the farmers market this weekend. There were some gorgeous flowers all around, and they had a huge plant sale going on. I got to meet this guy:

After much rooster posturing (I think he didn’t like me getting so close to his hen and chicks with a camera), he finally let me take a picture of him. There was a sign on the crate: Not for sale, we are pets. We only work weekends. Haha.

Best score of the weekend, some fresh Virginia raw peanuts, which I promptly turned into boiled peanuts in the slow cooker. I know boiled peanuts are a big southern thing, I grew up with them in South Georgia and they’re popular in Florida (and also found out they are a Filipino street food), does anyone else dig these?

09 May, 2007
Banana Bliss Pancakes with Blueberry Maple Syrup

Breakfast? NO! Dinner! Observe the delicious Banana Bliss Pancakes from Vive le Vegan! with Blueberry Maple Syrup (also from that book). I loved these. Not too sweet, with the subtle hint of banana flavor. I used whole wheat bread flour instead of whole wheat pastry flour (are they the same thing?) and the texture was a little, well, whole wheaty. These aren’t Bisquicky pancakes, but they’re really good if that’s not what you’re expecting. I obviously didn’t puree my blueberry syrup, nor did I let it cool to room temperature, because I’m greedy like that.

Since this recipe is in the “search inside” feature on Amazon, I don’t feel bad about reposting it here for your pleasure. Enjoy!

Banana Bliss Pancakes
makes 4 really big pancakes
this recipe is vegan

1 cup whole wheat pastry flour
1 tbsp baking powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp sea salt
1 cup + 1 tbsp vanilla non-dairy milk
1 tbsp canola oil
1 medium ripe banana, sliced

In a large bowl, add the flour and sift in the baking powder. Add the cinnamon, nutmeg and salt, and stir through to combine well. In a small bowl, combine the non-dairy milk and canola oil and stir through. Add the wet mixture to the dry mixture and stir through, until just well combined, adding the banana slices as it comes together.

Heat a lightly oiled skillet over medium-high heat for a few minutes until hot, then reduce heat to low and let it rest for another couple minutes. Using a ladle, scoop the batter into the skillet to form pancakes. Let cook for a few minutes, until small bubbles start to form on the outer edge of the pancakes and then the center. Check the botom to see if it is golden brown, then flip to cook the other side, for a couple of minutes. Serve with pure maple syrup, Blueberry Maple Syrup (below) or a fruit sauce.

Blueberry Maple Syrup
makes about a cup
this recipe is vegan

1 cup frozen or fresh blueberries
1/2 cup maple syrup

In a saucepan over low heat, add the blueberries. Cover and let cook until the berries have softened and somewhat dissolved. Remove from heat and add the maple syrup. With a handblender or in a blender, puree the mixture a little, smoothing to desired consistency. Cool to room temperature and serve. Extra syrup can be refrigerated for a couple of weeks, or frozen to be thawed for later use.

08 May, 2007
What a Dal

Another night of delicious vegan cooking for everyone! I made dal for the first time last night, and I have to say it was so easy and terribly delicious and filling. I hesitate to say “I made dal” because really my appliances did all the work for me. The dal cooked in the slow cooker and the rice cooked in the rice cooker, all while I was at work.

The recipe is from Fresh from the Vegetarian Slow Cooker, which has a ton of really great recipes (everything from potpies to desserts to of course soups). It’s by the same woman who wrote Vegan Planet, and I was surprised to find out she lives in Virginia Beach!

Basically all you do is chop some onions, garlic and ginger and then throw them in the slow cooker with some olive oil on high while you assemble the other ingredients. You add turmeric, coriander, cumin, cayenne pepper, cardamom and salt & pepper and stir for a little bit. Throw in a can of kidney beans and 1.5 cups of uncooked lentils, and 3 cups water (I used 4 though). Cook it on low for about 8-9 hours. Throw some brown basmati rice in the rice cooker and man, you’ve got some delicious stuff.

Perhaps most surprising of all was that this here boy enjoyed this food. I used to tease that Jimmy was the pickiest eater alive, only eating two things: chicken and noodle (it was true). Since we parted ways a month or so ago, apparently a lot of changes have been going on (including the willingness to try new foods and eat my cooking, which was never there before)! I don’t want to put his business out in front of everyone, but suffice to say things are completely different between us and he has completely changed his approach to things.

I am so happy to say that we are starting over with our relationship. I don’t say “trying again” because things are truly, truly different. We are approaching this in a new way and plan to actually work on things. I think it really opened my eyes when I was whining to my mom about how “I’ve triiiiied to make it work,” and she point blank told me, “Yall have never actually worked on your relationship.” And it was true. Him not talking and me not saying anything until things got horrible and then breaking up is not working on things. It’s not trying. It’s giving up because breaking up and feeling awful was somehow easier than communicating with each other. And after I’d looked at things and really thought about it, what we have is worth trying for and we are finally both at the point where we are willing to do that.

We are both in therapy, individually and (soon) as a couple to work on communicating with one another and getting our issues straightened out as individuals. And we are seriously looking at this with the other person in mind. I feel like for the first time he is really there to support me if I need it (the other day he got me to open up about something really scary and personal, and was there for me, not judgmental but supportive and understanding), and I am going to do my best to articulate my needs and feelings, and keep an open mind toward doing things a different way from the way I think they should necessarily be done.

Where we are is so new and unfamiliar and sometimes scary and uncomfortable but it feels so good at the end of the day to be able to look at it and say, I didn’t resort to old, easy (not good for me) patterns. I stated what I needed, he saw that and recognized it, and we both felt great about the way we treated each other and ourselves.

I think that’s enough about that. Kyla kisses for everyone!

P.S. I totally forgot to mention, we are going to run a 5K together in July! We’re doing the Couch to 5K program together and did the first workout yesterday. One good thing about running with Jimmy, at this point I may be able to run farther than him but I’m definitely going to improve my speed! I feel like a turtle! But not for long…

07 May, 2007
Yummy vegan treats

Behold the delicious combo of Roasted Red Pepper Hummus and fresh asparagus. This was such a yummy snack. The recipe for the hummus I got from La Dolce Vegan. A little too balsamic vinegary I think. I’ll use less next time.

Part of breakfast this morning. Blueberries, peaches and soymilk. I just have to say I am loving my new immersion blender. Everyone should get one of these babies. Way better than a food processor or a blender, less parts to wash!

I also tried a new cupcake recipe, Vanilla Agave cupcakes, which I substituted barley flour for the white stuff, and used agave nectar for the first time. They were amazing. And I even took pictures but apparently I don’t know how to download them from my camera before deleting them. Oh well!

I think tonight is going to be my last milk delivery from Yoder Dairies. I think if I try to inch my way toward being vegan it’s just going to make it harder to give up milk and cheese. So this is it, kids! I’m headed that way! I went shopping this weekend and armed myself with new beans, grains, Flax oil and a ton of fresh spices. After the milk and cheese I have in the fridge right now run out, I’m going totally vegan for 3 weeks to try it out and see how it goes. Wish me luck.

27 April, 2007
Green Thai Curry

For the longest time I didn’t want to eat curry. I associated coconut with desserts (and didn’t really like it), I absorbed people’s general negative attitude toward “stinky Indian/Thai food”, I thought it was supposed to give you diarrhea. Basically a bunch of dumb reasons. The past few years my attitude about food has really changed from eating whatever was readily available and cheap, to seeking out more exotic flavors and trying as many dishes as possible. I’d love to be able to say I tried every dish at least once before I died.

I first tried curry at the little Indian restaurant kiosk inside ODU’s Webb Center, and I liked it okay. I had yellow curry with cauliflower and peas, and red curry with potatoes. I liked that the flavors made up for the fact that there was no meat in it. But the first time I tried making my own curry, I really fell in love. You can get big tubs of premade curry paste from any of the Asian markets in the area for really, really cheap. Get some fresh vegetables together with some coconut milk and get ready for a flavor explosion.

I adapted this recipe from the Green Thai Curry in Vegan with a Vengeance. In Isa’s recipe, she encourages you to make your own curry paste, and has complete instructions for doing so. After an hour of Body Pump at the gym last night, I wasn’t feeling that ambitious, so I substituted premade green curry paste, and also threw in asparagus instead of the red pepper she suggested, because it’s what I had on hand. I used a lot less oil than her recipe called for as well. I would also have liked to use light coconut milk but I cannot find it anywhere around here. Anyway, this stuff is so good. Try curry, you will like it.

Green Thai Curry
makes about 4 servings
this recipe is vegan

1 tbsp. green chili paste
2-3 tsp. peanut oil
1 block extra firm tofu, pressed and cut into triangles (or squares, whatever)
5-6 stalks asparagus, cut into bite size pieces
1 medium red onion, chopped
1 15 oz. can coconut milk
1 1/2 tsp. pure maple syrup
juice of 1 lime
1/2 c. fresh basil

1. Heat 1 tsp of the oil in a nonstick skillet over medium-high heat. Brown the tofu on both sides until golden brown, about 4 minutes. Set aside and cover to keep warm. In the same pan, saute the onion and asparagus until just tender, about 2 minutes. Set aside with tofu.
2. Preheat a heavy-bottomed saucepan over medium heat. Add a bit more oil and cook the chili paste in it for about 2 minutes, stirring constantly.
3. Add the coconut milk and turn up the heat a bit. Stir until the paste is blended in, and bring to a low boil. Add maple syrup and lime juice, and taste for sweetness. Adjust with maple syrup if you want it a little sweeter.
4. Place tofu, onion and asparagus into liquid. Cover and cook for about 5 minutes. Add basil and turn off the heat. Let sit about 5 minutes before serving up hot.
5. Great over some jasmine rice or just by itself.

If Thai curry is too spicy for you, you might prefer the milder Japanese curries, which have the distinctive curry flavor, but much less heat. I’ll be doing one of those recipes next week, so watch for it.

24 April, 2007
Quinoa, Leek & Potato Casserole

I don’t know about the rest of you, but I feel largely disconnected from the whole political system and perceive that I don’t have much of a say about what goes on in this country in that regard. One thing I do believe I have power over is how I spend my dollars. Call it lame, but I take my consumerism seriously and a very large aspect of that is consuming food. In the past year, I’ve made many changes to the way I eat and especially the way I shop for food. Reading books like Fast Food Nation and The Omnivore’s Dilemma as well as some research I’ve been doing independently have opened my eyes to the skewed system of food production in the US and have changed the way I think about things I put into my body.

I think the American food industry is extremely flawed and backward. I believe the way food (namely meat) is raised, slaughtered and processed is dangerous, problematic and wrong. I haven’t eaten beef in many months, and what meat I have eaten, I’ve researched its’ sources and made sure it was acquired ethically and processed as safely as possible. I have cut down the amount of products I buy at the supermarket to about 10% of my total consumption, and am shopping at organic markets and patronizing local farmers instead. But for the past few weeks I’ve been thinking and eating differently, and I’m fully ready to make the jump to a vegetarian lifestyle.

I will be going vegetarian first and foremost for its’ environmental impact as well as a social protest against the cruelty inherent in killing animals for food in the US, both in the dangerous factory conditions and negative mental health impact for the workers who kill those animals as well the way they are raised and slaughtered. I know there will be health benefits as well. I am considering going fully vegan, but since I obtain my milk, eggs and cheese locally, I don’t feel that’s a decision I need to make at this time, but I’m not ruling it out as a possibility. (Edited to add: On May 7, 2007 I made the decision to go vegan!) Here are a few links that explain how going vegetarian is the single most effective impact you can have on benefiting the environment (then, on to the recipe).

Meat and the Environment — Would you ever level 55 square feet of rain forest for a single meal or dump 2,500 gallons of water down the drain? Maybe you would.
Vegetarian is the new Prius — The livestock sector emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global.
Tip the Planet — Environmental reasons for becoming a vegetarian
Going Vegetarian and Vegan, a Sustainable Choice — has some good tips about how to gradually adopt a veg diet

All that said, I didn’t become a vegetarian overnight, and the times I tried that, it didn’t work for me. I slowly phased out different animal products, and after a while I didn’t even miss them. Ok, I still miss shrimp and would probably still request it as my last meal before execution, but you get the point. Try vegetarian or vegan dishes a couple times a week, they can be delicious and you might be surprised at the new foods you come to enjoy.

One new food I highly recommend people try is quinoa (pronounced keen-wah). I use it as a blank canvas to pair with other foods, much like I would use rice or polenta. The awesome thing about quinoa is its’ extremely high protein content. There’s a great post from the Nutritionista on just that subject. Quinoa has a nutty flavor and a satisfying texture and I personally think it looks cool. Here is a recipe for a delicious vegan dish you should try out.

Quinoa, Leek & Potato Casserole
makes about 6-8 servings
this recipe is vegan

1 cup quinoa
1/2 tsp olive oil
1/4 onion (preferably Vidalia)
2 cloves garlic
1 tsp fresh dill (more or less to taste)
1 leek, chopped into rounds (just the white & light green part)
3 small red potatoes, sliced into bite size pieces
1 can pinto beans
1/4 cup or so of Panko flakes (you could also use breadcrumbs)
salt & pepper

1. Preheat your oven to 425. Meanwhile, cook the quinoa (just like you cook rice). Get an 8x8 glass dish and line the bottom with the quinoa.
2. Saute the onion and garlic with the olive oil in a small skillet. Add the pinto beans, leeks and dill and let simmer. Add salt & pepper to taste.
3. Boil the potatoes in water for a few minutes to soften.
4. Now layer everything up. The beans & leek mixture goes on top of the quinoa. Then drain the potatoes and layer them on top. Then cover everything with a generous sprinkling of Panko flakes or breadcrumbs. These will toast and give it a crunchy texture.
5. Bake for about 15 minutes. Serve up hot.

I know many people that read this site are vegetarian or vegan, so please feel free to share resources or suggest new foods or especially cookbooks. I’m definitely trying to increase my vegetarian cooking repertoire and would love advice. Thanks!

23 April, 2007
Ice cream? Cupcake?

Friday and Saturday were a blur, I feel like I haven’t slept in a week! Chris and I made fabulous vegan ice cream cupcakes for his party on Saturday night. Kyla tried to eat them and we had a few casualties. These suckers do not want to stand up on their own.

The party was small but fun, I met some neato people and we ate all the delicious food Chris made while watching Marie Antoinette, most boring and beautiful movie ever.

The wax lips tried to get fresh with my cupcakes.

Delicious grilled zucchini thingys. I had a great time, got in late. Sunday was most productive. More in a while.

13 February, 2007
Bento Box #5

It’s been a while since I packed lunch in a bento! I’ve been bringing a lot of soups lately which aren’t bento-friendly most of the time. The Flickr photo has notes of what everything is, but I wanted to point out that I tried out a new recipe last night which I adapted from my new favorite cookbook, Cook 1.0: A Fresh Approach to the Vegetarian Kitchen, from the amazing Heidi at 101 Cookbooks. This book is terrific, and it’s laid out how I think ALL COOKBOOKS should be laid out. Instead of recipes with paragraphs of instructions, each page has a table with variations on a recipe in it. For example, on the Pancakes spread, there are six pancake recipes, and each is on a row with headers at the top like: Step 1—Mix Dry Ingredients, Step 2—Add wet ingredients, Step 3—Cook pancakes, Step 4—Finishing touches. And each recipe has the ingredients bolded, so it’s immediately clear what you need. I highly recommend this cookbook to everyone, it’s extremely well-designed.

Her recipe was a tofu, long bean, citrus and walnut stir fry. I substituted shrimp for the tofu and Chinese broccoli for the long beans. I also used a blood orange instead of a regular one. Mine went something like this.

Shrimp, Citrus & Walnut Stir Fry
serves 2

8 oz. shrimp (peel them)
handful of walnuts
handful of fresh basil
zest & juice of 1 blood orange
4 stalks Chinese broccoli, stems chopped into bite size pieces
2 T. Hoisin sauce, diluted in 1/4 c. water
2 shallots, thinly sliced
2 small red chiles, chopped
splash peanut oil

Get your wok very hot. Add peanut oil and when it’s hot, throw in the shrimp and cook through. Do not overcook. Set them aside. Stir fry the shallots, chiles and Chinese broccoli until it’s tender-crisp. Add orange zest/juice, basil and Hoisin sauce. Add the shrimp back in and cook for about a minute. Stir in the walnuts last-minute and serve it immediately with rice (I used brown rice).

The citrus and walnuts are so unexpected in stir fry, and combined with the sweetness of the basil and the spice from the chiles, it’s definitely an explosion of flavor. Yum.

08 February, 2007
LOST Party!

Well since most of my friends are LOSERS and the people who promised to come DIDN’T, I’m going to post lots of pictures of yummy food and good times to show y’all what you missed out on! Kyla says, “LOST is back on, everyone smile!!”

My sister Grace has a fruit skewer and she’s not afraid to use it.

My other sister Heidi & her husband Rob. Aww aren’t they cute.

My hot boyfriend bought me a High-definition antenna so I can pick up the stations that broadcast in high-def, and he took this picture to show how good the TV looked. I love it. We watched Law & Order: SVU in high def the other night and it looks equally as good. Thanks Jimmy!

Shhh no talking.

Oh yeah, food time. Be jealous. Here I present “Lostcakes.” They’re vegan, too.

Tropical fruit skewers, gathered from the island, naturally.

“Fish biscuits” (vegan lemon cookies). Somehow I missed that they were actually red on the show. Oh well!

Veggies and Dharma ranch composite. Mmmm lasts seven years without being refrigerated!

“Raw fish”, straight from the ocean (smoked salmon).

Grilled shrimp (thanks Dad for doing all the meat! Yum!)

“Wild boar” (pork tenderloin). This stuff was so delicious. See, now aren’t you sad you missed out on the partay? Is everyone stoked on the new episodes or what?

25 January, 2007
Your Basic Chocolate Cupcake

Another big hit from Vegan Cupcakes Take Over The World. My good buddy Christopher came over last night for a little cupcake action and we whipped these babies up. This is the second recipe in the book, “Your Basic Chocolate Cupcake” and once again, it was amazing.

I think we beat the chocolate vegan buttercream icing a little too long because it was extremely thick and when we piped it onto the cupcake it kind of looked, well, turd-ish. The sprinkles also wouldn’t stick. But it still tasted like a little cloud of chocolate heaven. It was also really good with the plain vanilla vegan buttercream icing.

So, have I convinced you to buy this book yet? I am a fan.