Thursday, November 20, 2008

Christmas (a Nigella one) Has Come Early

Yay! It seems a new Nigella Lawson cookbook, Nigella Christmas, is out (or coming soon; it's not shipping from the US Amazon just yet). Wasn't it just yesterday when I trekked into New York City to attend her book signing for Nigella Express at the Whole Foods on Houston and Bowery? I'm so glad she has a new book out so soon.

I could become a strict fruitarian (ain't never gonna happen) and I would still buy her books. There is a vegetarian Christmas feast included and, though I'm sure it will be loaded with cheese, what's great about Nigella's books is that her "unofficially" vegan recipes (meaning she doesn't write, "This. Is. Vegetarian." She just cooks some vegetables and stuff) are plentiful and really good. And unlike other famous foodies, she doesn't seem to disdain vegetarians and vegans.

I first read the vegetarian chapter of Feast with a shudder. She wrote something to the effect that her worst nightmare would be to wake up a vegetarian. I felt the same at the time. Who knew?

Anyways, I must get this book!

Friday, November 14, 2008

Links to Help Make Your Thanksgiving Delicious & Meaningful

I have a package of silken tofu that's just a day past its use-by date. I bought it a few months back to make chocolate avocado cupcakes with. I never got around to making them but I do not want that box to go to waste so this weekend's plan is to make pumpkin pie with the tofu and freeze the pie for Thanksgiving, which is somehow less than two weeks away.

My search for a recipe brought me to Woodstock Farm Animal Sanctuary's listing of Thanksgiving recipes, which includes amazing-sounding creations like, Sage and Pumpkin Seed Encrusted Seitan with Roasted Garlic-Pumpkin Sauce, Autumn Millet Bake by Mark Bittman, Praline Sweet Potato Casserole, Wild Stuffed Roasted Squash, and many more dishes. features a Thanksgiving menu compiled by cookbook author, Robin Robertson, which I already printed out a few weeks back and plan on referring to come Feast Day.

Taking part in Farm Sanctuary's Adopt-a-Turkey project is a great day to extend some care to an animal while embarking on a new Thanksgiving tradition.

Monday, November 10, 2008

Serves One: Baby Bok Choy with Fried Onions

I try my best to eat more greens but don't often venture further from kale and spinach. I like them just fine but, in an effort to expand my repertoire, I picked up some baby bok choy at Philadelphia’s Essene yesterday. I love the bok choy they have at their buffet and gobbled up a whole mess of them on Sunday afternoon. I referred to Veganomicon’s recipe for Baby Bok Choy with Crispsy Shallots and Sesame Seeds for cooking times and seasoning hints but mostly improvised with the ingredients I had on hand. Baby bok choy is simple and fast to cook and has a milder flavor than such greens as chard. Serve hot or cold over a bed of brown rice, quinoa, or udon noodles.

just under 1 lb. baby bok choy (I had about 10 ounces, or 3 baby bok choys)
1 tsp. canola oil
1 garlic clove, peeled and minced
1 tbsp. tamari
1 tbsp. mirin
1 tsp. toasted sesame oil
1 tbsp. canned fried onions, optional

1. Submerge bok choy in a bowl of cold water to rinse. Cut off about ½ inch of white stem bottom.
2. Place canola oil and garlic in a large sauté pan over medium heat and cook for about 1 minute, being careful that garlic does not brown or burn (remove from heat and lower it if it does).
3. Add bok choy to pan and stir well to coat with oil. Add tamari and mirin and cook for an additional 2 minutes, or until leaves wilt.
4. Add sesame oil, stir well, and cook for an additional minute. Cover pan and let steam for an additional minute. Remove pan from heat and top with onions. Serves 1, greedily or two, nicely.
Picture humbly borrowed from kristin::thekitchensink's flickr stream (where there are many more gorgeous and delicious pictures).

Wednesday, November 5, 2008


This is a time where I feel history happening right as I live. It is an incredible feeling. I will never forget it.

Picture by superspade.