Since most of the cooking I do is pour moi, I will single out Mutual Menu recipes for singles as "Serves One." Some other meals for one include the Quinoa and Seitan Bowl, Quick Minestrone for the Sickly, Sun Dried Tomato and Avocado Toast, Savory Roasted Sweet Potatoes, Soothing Tortellini-Broccolini Soup, a Pomegranate Margarita (technically serves two but no one is going to stop you from drinking the entire concoction), and how to create a whole meal for yourself without making a mess by utilizing the en papillote method of cooking. My favorite cooking for one resources are Serves One by Toni Lydecker and the "One and Two" chapter of How To Eat by Nigella Lawson.
Last night after getting home from work close to eight o’clock at night, I was craving some greens and grains. I decided to cook kale and leftover brown rice in the toasted sesame oil I just bought along with my preferred soy sauce, tamari. I also had a bag of frozen peas. I think you should always have a bag of peas in your freezer. I love how toothsome, sweet, and starchy they are and the fact that I can just break off a frozen block and mix them in just about any rice dish. Screw those who look down upon frozen vegetables. Frozen ones are often more nutrient-dense than "fresh" produce anyway because they get frozen at their freshest. Feel free to use any other vegetables you have on hand—asparagus, peppers, sugar snap peas, broccoli—or toss in a handful or two of crumble tofu. I admit, this doesn't taste like the fried rice you'll get at a Chinese food takeout place but it's still tasty in its own right.
Ingredients
3 teaspoons toasted sesame oil, divided
5–6 big stalks of kale, washed, patted dry and roughly chopped with stems intact
2 cloves garlic, chopped
¼ cup red onion, diced
1 cup cooked brown rice
½ cup frozen peas
2–3 teaspoons tamari, or more to taste
fresh ground pepper to taste
1. Heat 2 teaspoons oil in large pot over medium-high heat. After about a minute, add kale and garlic. Lower heat to low-medium and stir kale often until wilted down, about 10 minutes.
2. Add red onion and cook until warm and slightly translucent, or about 5 minutes, stirring often.
3. Combine rice, peas, 1 teaspoon oil, tamari, and pepper with other ingredients in pot, stir well to combine and cook until rice and peas are warmed throughout, about 5 to 7 minutes. Taste and add more tamari and pepper if you’d like. Serve immediately.
Serves one generously
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Friday, August 22, 2008
Thursday, July 17, 2008
Feeding Philly's Veggies: Miss Rachel's Traveling Fare
While perusing uwishnu's feed today, I came across this entry on Miss Rachel's Traveling Fare, a vegetarian and vegan personal food service based in Philadelphia and owned and operated by Rachel Klein. From her MySpace page:
Miss Rachel's Traveling Fare is a personal chef, catering and consulting service in Philadelphia, Pa, offering menu-planning and delicious homestyle vegan and vegetarian cuisine...
Whether you're craving comfort food, want a few meals made for you (and delivered) to enjoy throughout the week, want to please your vegan sweetie, need healthy veg food to take in a cooler to the beach (yes! the beach!), have been on the road and are tired of Taco Bell and peanut butter straight out of the jar, or have a soiree (that's French) to host, Miss Rachel is your gal.
By the looks of the sample vegan four-course and sample gluten-free three-course menus on MySpace and the scrumptious picture of sweet and sour tofu served over coconut and lemongrass jasmine rice posted on uwishunu, Miss Rachel is definitely barking up my tree. According to Miss Rachel herself, she does most of the cooking in her kitchen now and delivers it instead of cooking in clients' homes, so the prices are a lower than what is listed in the uwishnu post.
For more information:
Miss Rachel's Traveling Fare MySpace
themostesshostess@gmail.com and tourmommy@gmail.com
Miss Rachel's Traveling Fare is a personal chef, catering and consulting service in Philadelphia, Pa, offering menu-planning and delicious homestyle vegan and vegetarian cuisine...
Whether you're craving comfort food, want a few meals made for you (and delivered) to enjoy throughout the week, want to please your vegan sweetie, need healthy veg food to take in a cooler to the beach (yes! the beach!), have been on the road and are tired of Taco Bell and peanut butter straight out of the jar, or have a soiree (that's French) to host, Miss Rachel is your gal.
By the looks of the sample vegan four-course and sample gluten-free three-course menus on MySpace and the scrumptious picture of sweet and sour tofu served over coconut and lemongrass jasmine rice posted on uwishunu, Miss Rachel is definitely barking up my tree. According to Miss Rachel herself, she does most of the cooking in her kitchen now and delivers it instead of cooking in clients' homes, so the prices are a lower than what is listed in the uwishnu post.
For more information:
Miss Rachel's Traveling Fare MySpace
themostesshostess@gmail.com and tourmommy@gmail.com
Friday, June 6, 2008
Happy 1 Year Anniversary to Mutual Menu
Mutual Menu turns one year old today and so much has changed in this year. My initial idea for this blog was to document how Brian and I navigated a relationship with him being vegan and me being an omnivore. I thought it would be fun to visit restaurants that would accommodate both of our diets and then write about the experience. I would think of recipes that could work for both chicken and tofu. I’d give tips to other “mixed” couples and groups. I never planned on giving up eating meat and Brian never asked that of me. When we first met, I thought vegetarians were noble but that it would be too hard for me to be one. And vegans? Forget it. I wasn't going to live without cheese.
On June 6, 2007, when I posted for the first time, I had already stopped eating land animals, much to my own surprise. At this point, I started eating more fish than I ever did as an omnivore because it made eating out at restaurants a little easier. More than that, I just wasn't ready to be a vegetarian, mainly because I didn't want my eating habits to be judged by others. As someone with a complicated relationship to food, I just didn't want my food to be even more dissected than it already was, by me or others.
Just about seven months later, I finally decided to stop eating fish. After months of listening to Vegan Freak Radio and Compassionate Cooks' Food for Thought podcasts, reading Veg News and Herbivore Magazine, collecting links to many vegan & vegetarian blogs, and visiting Catskill Animal Sanctuary with Brian, I was finally ready to be a full-fledged vegetarian. Anything less than that was completely hypocritical to me. I wasn't, however, ready to give up eggs and cheese, although I was at least open to the possibility of being vegan. I bought my cage-free, organic eggs knowing it was a meaningless label and tried to buy only rennet-free cheese but still ate whatever cheese I was given when eating out.
Last month, I was eating an egg for breakfast and the same feeling of revulsion I felt while eating roast chicken for the last time came over me again. Without fanfare, without announcing it to anyone, I gave up eating eggs and dairy. I just felt like I was ready to stop.
So, I guess I'm vegan now, though I'm reluctant to say I am. I just don't want to deal with people who don't understand why I would make a choice. I also still remember how enjoyable eating cheese and even meat can be and I worry that one day Brian will find me in a closet injecting cheddar into my veins. I feel like it would be a bigger disappointment to him, myself, and any of you reading to be a big talker and end up failing at this than it would be to just never have gone down this road at all. I'm doing, though, and it's really not nearly as hard to be vegan as I thought it would be.
I have a lot I would love to do with this blog, one being just having more time for it. I work full-time as an editor, have a long commute, and a very nasty case of repetitive strain injury in both arms, so the last thing I need to do when I’m not working is sitting in front of a computer typing. Luckily, having tendinitis/carpal tunnel/arthritis/chronic pain doesn’t interfere with eating!
I've picked some of my favorite posts from this year, starting from recent time and working my way back to earlier days. One of the biggest reasons I've been able to see the world so differently and change my behavior so drastically is because writing about my thoughts and experiences here has allowed those things to happen:
Would You Like Fries With That? Viva Las Vegans, Trenton Avenue Arts Festival, making new friends.
Guest posts by my friends, Sky Chari of Eats Well With Others and Jessie.
Everyone Is A Little Vegan on how many of the foods we already eat are naturally and perfectly vegan.
Mutable Menu I describe my reaction to passing a truck full of pigs on my drive to work.
My Food Resolutions for 2008
Guess Who Has the World's Best Boyfriend? The answer would be me. There's also a quick and simple comforting soup recipe in this post.
Seven Ways to Host a Vegetarian-Friendly Cocktail Party
What Nigella Lawson Said To Me
Baking Power! Even though Brian doesn't post often, this blog is a joint effort. Here he writes about the maple walnut cake we made. It looked like Pac Man.
The Nature of the Beast Another post by Brian on language.
Author, podcaster, cooking instructor, and activist Colleen Patrick-Goudreau sends a lively greeting my way, by way of Sky.
An ode to Summer 2007.
Devising a Mutual Menu is my all-time favorite post because it's the most personal post. It's about my grandfather.
On June 6, 2007, when I posted for the first time, I had already stopped eating land animals, much to my own surprise. At this point, I started eating more fish than I ever did as an omnivore because it made eating out at restaurants a little easier. More than that, I just wasn't ready to be a vegetarian, mainly because I didn't want my eating habits to be judged by others. As someone with a complicated relationship to food, I just didn't want my food to be even more dissected than it already was, by me or others.
Just about seven months later, I finally decided to stop eating fish. After months of listening to Vegan Freak Radio and Compassionate Cooks' Food for Thought podcasts, reading Veg News and Herbivore Magazine, collecting links to many vegan & vegetarian blogs, and visiting Catskill Animal Sanctuary with Brian, I was finally ready to be a full-fledged vegetarian. Anything less than that was completely hypocritical to me. I wasn't, however, ready to give up eggs and cheese, although I was at least open to the possibility of being vegan. I bought my cage-free, organic eggs knowing it was a meaningless label and tried to buy only rennet-free cheese but still ate whatever cheese I was given when eating out.
Last month, I was eating an egg for breakfast and the same feeling of revulsion I felt while eating roast chicken for the last time came over me again. Without fanfare, without announcing it to anyone, I gave up eating eggs and dairy. I just felt like I was ready to stop.
So, I guess I'm vegan now, though I'm reluctant to say I am. I just don't want to deal with people who don't understand why I would make a choice. I also still remember how enjoyable eating cheese and even meat can be and I worry that one day Brian will find me in a closet injecting cheddar into my veins. I feel like it would be a bigger disappointment to him, myself, and any of you reading to be a big talker and end up failing at this than it would be to just never have gone down this road at all. I'm doing, though, and it's really not nearly as hard to be vegan as I thought it would be.
I have a lot I would love to do with this blog, one being just having more time for it. I work full-time as an editor, have a long commute, and a very nasty case of repetitive strain injury in both arms, so the last thing I need to do when I’m not working is sitting in front of a computer typing. Luckily, having tendinitis/carpal tunnel/arthritis/chronic pain doesn’t interfere with eating!
I've picked some of my favorite posts from this year, starting from recent time and working my way back to earlier days. One of the biggest reasons I've been able to see the world so differently and change my behavior so drastically is because writing about my thoughts and experiences here has allowed those things to happen:
Would You Like Fries With That? Viva Las Vegans, Trenton Avenue Arts Festival, making new friends.
Guest posts by my friends, Sky Chari of Eats Well With Others and Jessie.
Everyone Is A Little Vegan on how many of the foods we already eat are naturally and perfectly vegan.
Mutable Menu I describe my reaction to passing a truck full of pigs on my drive to work.
My Food Resolutions for 2008
Guess Who Has the World's Best Boyfriend? The answer would be me. There's also a quick and simple comforting soup recipe in this post.
Seven Ways to Host a Vegetarian-Friendly Cocktail Party
What Nigella Lawson Said To Me
Baking Power! Even though Brian doesn't post often, this blog is a joint effort. Here he writes about the maple walnut cake we made. It looked like Pac Man.
The Nature of the Beast Another post by Brian on language.
Author, podcaster, cooking instructor, and activist Colleen Patrick-Goudreau sends a lively greeting my way, by way of Sky.
An ode to Summer 2007.
Devising a Mutual Menu is my all-time favorite post because it's the most personal post. It's about my grandfather.
Thursday, June 5, 2008
Everyday Is Not Like Sunday: Memphis Taproom & Headhouse Square
Memphis TaproomThe recently opened bar and restaurant opened just a short walk from Brian’s house in East Kensington (or Port Fishington, according to the peeps at the Taproom). We first passed by Memphis Taproom a few months ago when they were still working hard on renovations. The friendly owners and workers told us to stop by soon and that there would be plenty of vegetarian fare and we didn’t even tell them we were vegetarians. Maybe we had a look about us?
This past Saturday evening, we came off the 25 SEPTA bus schlepping new pillows and a mattress top for Brian’s bed when we ran into Laura Semmelroth of Flat Iron Wildcats—a local feral and homeless cat trap and rescue and adoption organization—and her boyfriend. They were heading off to Memphis Taproom and told us it would be their third weekend in a row at the place. Go, food is good.
After Laura’s endorsement, we vowed to finally head over to the Taproom for Sunday brunch and boy, was it worth the wait. Our waitress could not have been nicer or more attentive. In fact, it was she who offered to take a picture of Brian and me when she saw our camera out. The menu clearly labels what items are vegetarian and vegan (all items contain meat) and will substitute tofu scramble for any egg dish. Our waitress read us the specials, which included a tofu omelet stuffed with veggies. I eyed Brian and said, “Oooh, get that. It’s not just tofu scramble! And I’ll get the barbeque seitan sandwich and we can share and have breakfast and lunch!” So we did. I also got a beer mimosa, which is just like your regular champagne mimosa except with, you guessed it, beer. It was delicious and pretty much tasted like a champagne-based mimosa to my mostly undiscriminating booze taste buds.
When our food our arrived, the plates were heaped with crisp, thick, salty and peppery French fries. Yum.
The tofu omelet looked like an egg omelet and tasted delicious to boot. Brian also got a small cup of berry and wine jam made by Trappist monks, which really hit the tongue with sweet and sour berries and lush wine.
The seitan was slathered in tangy and spicy barbeque sauce and topped with crunchy slaw, which was perfect for me since I hate mayo-y and soggy salads. I gave half to Brian and was still more than satisfied. I’ll have a hard time trying anything else off the menu in the future because I’ll always want this sandwich.
By the end of our meal, we were stuffed and very happy. Our waitress asked if we’d like dessert, which included vegan chocolate cake with almond crust. I so wanted it but I could barely move at this point. Perhaps I should not have overdosed on the fries but I could not help but pop them in my mouth. Next time we’re there, we’re getting dessert.
Headhouse Farmer’s Market
Our next stop was the Headhouse Farmer’s Market, which was bustling even though we got there just about an hour before closing time. There were tons of green leafy vegetables and some berries and tomatoes. Other than produce, this market has lots of cheese, meat, and milk. Fittingly, one of the cheese tables was also selling ground veal. At least they’re keeping it real and not hiding the fact that veal is what all those dairy cows’ male babies become. I would have loved to have sampled and bought some baked goods but even the plain white bread had milk in it. Judging from the Trenton Avenue Arts Festival a few weeks back, I know there are plenty of Philly people making delicious vegan baked goods. I’d love to see a table or two of them representing at the farmer’s market.
After the market, we walked down South Street, got a Rita’s Ice, and sat in a park, watching some squirrels chase each other and a cute toddler relishing in her lunch. It was a nice day and over way too soon.
2331 E. Cumberland St. (corner of Memphis)
Philadelphia, PA 19125
215-425-4460
2nd and Lombard Streets
Philly
10 am to 2 pm on Sundays
Thursday, May 29, 2008
Random Fridays: Shopping at Etsy, Strolling Through Philly, & Portable Babies
ETSY
Although I’ve been using totes to carry my groceries for years, I still used plastic bags to bring home fruits and veggies until I ordered these reusable drawstring bags from etsy. They come in 3 different sizes and are machine washable. I love them! Hopefully these will become as ubiquitous as cute grocery totes.
"Etsy Goes Vegan," posted by Jen on Vegan Soapbox (who also blogs at That Vegan Girl), is all about the vegan items available on the crafty site. The How I Get My Protein/Calcium/Iron books are designed for vegetarians and vegans to pass along to inquiring minds
One day I will order plates and mugs from Vegan Dish.
JENNIFER WEINER'S PHILADELPHIA
I just finished reading Certain Girls by Jennifer Weiner. The plot got a little too busy for my liking but I enjoyed it overall. The surprising tragic wallop in the end made me cry. Jennifer Weiner's publishing company has compiled a list called "Cannie's Philadelphia," which includes some of my Philly favorites, like 30th Street Station (kicks NYC's Penn Station's ass but not quite Grand Central, which is just ridiculously gorgeous), Rittenhouse Square Park, Reading Terminal Market, Philadelphia Museum of Art, Kelly Drive, and Chef's Market.
DeliciousBaby
I just found the informative and adorably designed blog, DeliciousBaby: Living the Good Life with Kids through Get Rich Slowly. It's full of tips for traveling with children and includes city guides and budgeting advice. Although Brian and I won't be visiting Portland and San Francisco this summer with any children in tow, since Brian can attest to the fact that I sure do act like a baby when I get too hungry, the site will come in handy.
Although I’ve been using totes to carry my groceries for years, I still used plastic bags to bring home fruits and veggies until I ordered these reusable drawstring bags from etsy. They come in 3 different sizes and are machine washable. I love them! Hopefully these will become as ubiquitous as cute grocery totes.
"Etsy Goes Vegan," posted by Jen on Vegan Soapbox (who also blogs at That Vegan Girl), is all about the vegan items available on the crafty site. The How I Get My Protein/Calcium/Iron books are designed for vegetarians and vegans to pass along to inquiring minds
One day I will order plates and mugs from Vegan Dish.
JENNIFER WEINER'S PHILADELPHIA
I just finished reading Certain Girls by Jennifer Weiner. The plot got a little too busy for my liking but I enjoyed it overall. The surprising tragic wallop in the end made me cry. Jennifer Weiner's publishing company has compiled a list called "Cannie's Philadelphia," which includes some of my Philly favorites, like 30th Street Station (kicks NYC's Penn Station's ass but not quite Grand Central, which is just ridiculously gorgeous), Rittenhouse Square Park, Reading Terminal Market, Philadelphia Museum of Art, Kelly Drive, and Chef's Market.
DeliciousBaby
I just found the informative and adorably designed blog, DeliciousBaby: Living the Good Life with Kids through Get Rich Slowly. It's full of tips for traveling with children and includes city guides and budgeting advice. Although Brian and I won't be visiting Portland and San Francisco this summer with any children in tow, since Brian can attest to the fact that I sure do act like a baby when I get too hungry, the site will come in handy.
Wednesday, May 28, 2008
The Wedding
There was no better way to usher in the unofficial start of summer than by attending a wedding. The Sunday of Memorial Day weekend could not have been more perfect--pure sunshine, blue and cloudless skies, warm weather. Our friends got married in West Orange, NJ, in the backyard of the groom's parents' home. From there we could clearly see the New York City skyline. We saw chipmunks scurrying around the yard, probably picking up dropped appetizers. Birds chirped and flew overhead. Planes flew in and out of Newark Airport in the distance and, at night, they looked like moving stars.
The food at the wedding was fresh and delicious. You know what they say about wedding food (it sucks). Well, this maxim did not apply. The appetizers included many meat options, including shrimp cocktail and a huge platter of fresh strawberries, melon, grapes, and dried apricots with a half-dozen cheeses. I was somehow able to resist the wedges of Brie and veiny blue cheeses. Brian and I instead munched on the fruit and vegetables, the mini samosas and water crackers. I also drank a flute of champagne and a glass of lemon soda and vodka, which pretty much tided me over until dinner, which was a fabulous and inadvertently vegetarian feast. There was beef and chicken but otherwise, the dozens of other dishes were ours for the taking: falaffel; tabbouleh that bursted with mint and lemon; four kinds of hummus and baba ganoush; farfalle with garlicky tomato sauce; olive bread; tomato foccacia; grilled asparagus, peppers, eggplant, and zucchini; french fries; salad with sun dried tomatoes and olives. I was stuffed after my first plate but I couldn't resist sharing a second one with Brian. I hadn't eat much before the wedding so, by the time dinner was served, I was ravenous and that is why there are no pictures of the food!
Our friends eschewed the traditional wedding cake for an ice cream sundae station. Brian and I skipped the ice cream but gorged on many of the toppings like Oreos (yuh huh--they're vegan!), walnuts, maraschino cherries, pineapple and strawberries dipped in chocolate, mini chocolate covered apples on cinnamon sticks.
I danced with Brian. Danced with the bride. Walked barefoot on the lawn. The newlyweds gave baby spruces and lily bulbs as wedding favors, both of which I planted the next day. Watching them get married made me so happy. I cried through the whole ceremony. And then ate my weight in joy.
Wednesday, May 14, 2008
Trenton Avenue Arts Festival this Saturday, May 17
The East Kensington Neighbors Association (EKNA)--of which Brian is the secretary--will be holding its third annual Trenton Avenue Arts Festival (TAAF) this Saturday, May 17 from noon until 5 pm. The TAAF celebrates East Kensington's local artists, musicians, and restaurants. The festival helps EKNA raise funds for community art projects, which stimulate neighborhood revitalization efforts. The TAAF is held on Trenton Avenue between East Norris Street and Frankford Avenue at York Street.
There will be lots of food, beer from East Kensington's own Philadelphia Brewing Company, many wonderful vendors (I always get compliments on the earrings and bags I purchased at last year's festival), music, and, of course, the 2nd Annual Kensington Kinetic Sculpture Derby (KKSD), which is hilariously fun. This event is great for children and grown-ups alike.
One of the food vendors will be Viva Las Vegans, the University City-based, all-vegan food truck that Brian visits on a nearly daily basis. I'll finally get to meet the fine folks behind Viva Las Vegans and, if I'm lucky, will be able to help them out during the festival. So, if you come out and visit the truck, I may even be the one to hand you your veggie burger or chocolate soy milk shake.
Please come out and support the festival in general and the vegan truck in particular. If you can't attend but know anyone in the Philadelphia-area (especially hungry vegans and vegetarians!), please pass the word. Feel free to reprint this entire post on your blog or site word for word.
Thursday, May 1, 2008
Inspiring Change
I really needed to read the post, "You Can Do It. Really, You Can," on Elaine Vigneault's awesome blog that acknowledges how challenging it can be for many people to stop consuming animal products:
Every now and then I have one of those moments where I realize what it must be like for meat-eaters to go vegetarian or vegan. The most recent moment was when I read Mary Martin’s suggestion a week ago:
Stop buying products made with corn. You may have already done that. I’d also add rice to the list of products not to buy. Even wheat."
My first reaction was: WHAT!? I CAN’T DO THAT!
I felt like she was telling me to cut out half my diet. What the hell would I eat...
And then I realized that’s what it feels like to meat-eaters when someone suggests they go vegetarian or vegan...
You can do it. Really, you can. It will get easier the longer you do it. There are just two ways to transform your diet: quickly or slowly. It’s your choice. Do whichever feels comfortable to you.
As I said in the comments to this post, I've come along way. I've gone from eating meat every day of my life--sometimes several times a day--to not touching the stuff and I've maintained that way of life for over a year. I've gone from saying, "I'll never be vegan. Need cheese too much," to saying, "OK, I really want to do this because it's right for me," and envisioning what I'd be like as a vegan. From saying, "Well, maybe I'll buy leather shoes because I don't live near Moo Shoes," to returning a pair of unworn, just purchased leather flats because, on second thought, the idea of wearing newly bought dead animal just out of convenience seemed unthinkable.
Lately I've really been struggling with whether or not I could be vegan, feeling like I'm missing some chromosome other vegans seem to have. Brian and I went into a fancy food shop in Princeton this past weekend and, though I didn't even glance at the meat counter and found its contents tragic, I looked longingly at all the pastries full of butter, eggs, and cheese. I felt self-pity at the thought of never being able to eat a grilled cheese sandwich or putting cow's milk in my Earl Grey tea again. But I know that there's an abundance of food for me to eat that doesn't involve animals suffering. I know that almost all the great changes in my life have taken time, dedication, and focus. I know that I usually get what I want and do what I feel is right in my heart. I may meander in getting to where I know I want to be. But I know I'll do it and look back and remember when I was scared and just smile, knowing there wasn't much to fear after all.
Mutual Menu is giving away one copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. To enter to win and for more details, please leave one comment here.
Every now and then I have one of those moments where I realize what it must be like for meat-eaters to go vegetarian or vegan. The most recent moment was when I read Mary Martin’s suggestion a week ago:
Stop buying products made with corn. You may have already done that. I’d also add rice to the list of products not to buy. Even wheat."
My first reaction was: WHAT!? I CAN’T DO THAT!
I felt like she was telling me to cut out half my diet. What the hell would I eat...
And then I realized that’s what it feels like to meat-eaters when someone suggests they go vegetarian or vegan...
You can do it. Really, you can. It will get easier the longer you do it. There are just two ways to transform your diet: quickly or slowly. It’s your choice. Do whichever feels comfortable to you.
As I said in the comments to this post, I've come along way. I've gone from eating meat every day of my life--sometimes several times a day--to not touching the stuff and I've maintained that way of life for over a year. I've gone from saying, "I'll never be vegan. Need cheese too much," to saying, "OK, I really want to do this because it's right for me," and envisioning what I'd be like as a vegan. From saying, "Well, maybe I'll buy leather shoes because I don't live near Moo Shoes," to returning a pair of unworn, just purchased leather flats because, on second thought, the idea of wearing newly bought dead animal just out of convenience seemed unthinkable.
Lately I've really been struggling with whether or not I could be vegan, feeling like I'm missing some chromosome other vegans seem to have. Brian and I went into a fancy food shop in Princeton this past weekend and, though I didn't even glance at the meat counter and found its contents tragic, I looked longingly at all the pastries full of butter, eggs, and cheese. I felt self-pity at the thought of never being able to eat a grilled cheese sandwich or putting cow's milk in my Earl Grey tea again. But I know that there's an abundance of food for me to eat that doesn't involve animals suffering. I know that almost all the great changes in my life have taken time, dedication, and focus. I know that I usually get what I want and do what I feel is right in my heart. I may meander in getting to where I know I want to be. But I know I'll do it and look back and remember when I was scared and just smile, knowing there wasn't much to fear after all.
Mutual Menu is giving away one copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. To enter to win and for more details, please leave one comment here.
Wednesday, April 30, 2008
Guest Post from Down Under by Jessie
This is a guest post by my friend, Jessie. She is, among many things, smart, thoughtful, gorgeous and she always remembers my birthday--even from all the way in Australia, which is why I've chosen a picture of an Australian water lily for her post.
My name is Jessie, I'm 26 and I've just started my graduate job. I started thinking about being vegetarian when I saw a documentary on pig-farming when I was in my teens. It had a profound effect on me and I found it difficult to justify eating meat after that. Soon after that I made the transition into not eating meat over a period of 3 years. I started out at 15 by cutting out pork products. It was easy for me to do this. I didn't miss ham or bacon at all. Then at 18 I decided I didn't want to be a part of the meat production cycle at all. Again it was pretty easy. I have however, always eaten crustaceans, although I stopped eating large fish, like tuna, a few years ago. I don't really buy into the politics of vegetarianism. I acknowledge that seafood is flesh and experiences pain when it is killed. If people have a problem with me calling myself vegetarian I don't mind. I'm not particularly attached to the label, and as long as people know that I don't eat meat when they're serving me food I am a happy camper.
I love vegetables and do enjoy cooking alone, and for myself. When I eat with my parents I usually cook for us. They're very flexible and relaxed about eating meals with no meat. Luckily my live-in partner has recently “converted” to not eating meat (but still eating seafood including big fish). I don't really know why he's done it or if my diet has had any effect on his decision to do that. I think he has done it for environmental reasons, such as the carbon dioxide and methane produced in meat farming. Having a partner with similar dietary requirements as your own is really convenient and I don't feel like so much of a weirdo now at friends' parties and at restaurants. I doubt his conversion will be long-term, but he might surprise me. He told me he still occasionally hankers for steak and sometimes sausages.
In terms of my diet, I try and eat tofu when it's on the menu at restaurants. At home I like to use firm tofu in Vietnamese cold rolls, salads and stir fries. I think tofu is good for you, as it contains lots of vegetable protein. As a typical vegetarian, I am quite fond of pasta. It's easy to cook and many non-vegetarians don't have a problem with eating vegetarian pasta. Ever since we started going out my partner has been very sensitive to me being vego. He always cooks vegetarian meals for me and we eat together. However, when his son is staying with us (2-3 nights per week) he cooks meat or fish for his son. This doesn't impact on me at all. I do sometimes wonder what my own child would eat, and if he/she would be raised vegetarian.
Even when my partner did eat meat it didn't impact on my life. If he was eating a sausage and salad for dinner, I could always eat a vegie sausage or chickpea burger and salad. I think he was OK with eating mostly vegetarian. He's pretty happy-go-lucky when it comes to food and will always eat what's put in front of him.
My best friend is also vegetarian so I feel I am pretty lucky in terms of being accepted as a vegetarian. Being vegetarian is normal in my day-to-day life. Even in my immediate work place I am not alone in my dietary choices. Three of the 5 people in my team are vegetarian. I still field a lot of questions about my diet but it's a nice feeling when you're not alone :)
If you would like to share your story or tips on how you navigate being a vegan, vegetarian, or ominvore who navigates "interdietary" relationships, please leave a comment or send an e-mail to mutualmenu@gmail.com. We would love to hear from you and possibly share your story. Thank you!
I love vegetables and do enjoy cooking alone, and for myself. When I eat with my parents I usually cook for us. They're very flexible and relaxed about eating meals with no meat. Luckily my live-in partner has recently “converted” to not eating meat (but still eating seafood including big fish). I don't really know why he's done it or if my diet has had any effect on his decision to do that. I think he has done it for environmental reasons, such as the carbon dioxide and methane produced in meat farming. Having a partner with similar dietary requirements as your own is really convenient and I don't feel like so much of a weirdo now at friends' parties and at restaurants. I doubt his conversion will be long-term, but he might surprise me. He told me he still occasionally hankers for steak and sometimes sausages.
In terms of my diet, I try and eat tofu when it's on the menu at restaurants. At home I like to use firm tofu in Vietnamese cold rolls, salads and stir fries. I think tofu is good for you, as it contains lots of vegetable protein. As a typical vegetarian, I am quite fond of pasta. It's easy to cook and many non-vegetarians don't have a problem with eating vegetarian pasta. Ever since we started going out my partner has been very sensitive to me being vego. He always cooks vegetarian meals for me and we eat together. However, when his son is staying with us (2-3 nights per week) he cooks meat or fish for his son. This doesn't impact on me at all. I do sometimes wonder what my own child would eat, and if he/she would be raised vegetarian.
Even when my partner did eat meat it didn't impact on my life. If he was eating a sausage and salad for dinner, I could always eat a vegie sausage or chickpea burger and salad. I think he was OK with eating mostly vegetarian. He's pretty happy-go-lucky when it comes to food and will always eat what's put in front of him.
My best friend is also vegetarian so I feel I am pretty lucky in terms of being accepted as a vegetarian. Being vegetarian is normal in my day-to-day life. Even in my immediate work place I am not alone in my dietary choices. Three of the 5 people in my team are vegetarian. I still field a lot of questions about my diet but it's a nice feeling when you're not alone :)
If you would like to share your story or tips on how you navigate being a vegan, vegetarian, or ominvore who navigates "interdietary" relationships, please leave a comment or send an e-mail to mutualmenu@gmail.com. We would love to hear from you and possibly share your story. Thank you!
Mutual Menu is giving away one copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. To enter to win and for more details, please leave one comment here.
Tuesday, April 29, 2008
My New Favorite Quick and Easy Weeknight Supper Bowl
Quinoa Buy a package. I like the red Inca variety. Cook 4 servings according to directions, adding ½ to a whole vegetable bouillon cube to the pot. Add 1 cup of frozen peas to the mix when the quinoa is about 5 minutes from being done cooking.
Seitan Buy a package at your local health food store/co-op, Whole Foods, or Wegmans (or, if you’re truly hardcore, pick up a cookbook and make your own). Put seitan into a large bowl with 2 teaspoons olive oil, a few drops of tamari, freshly ground pepper to taste, a drizzling of agave nectar, and 2 chopped garlic cloves. Marinate while you prep the following.
Beans Buy a can of Goya pink beans and sauce. Pour can into a small saucepan and heat. You can also add a package of Badia Sazon for extra seasoning and a pleasantly neon orange color. You can find Goya and Badia products at any major grocery or Latin food market.
Asparagus Clean and snap the ends off of half a bunch of asparagus. Pat dry and line asparagus on foil or oven-safe platter. Drizzle with 1 teaspoon olive oil and a generous amount of kosher salt, freshly ground pepper, and 1 chopped garlic clove. Place in an oven preheated to around 450 degrees (I use a toaster oven on the broiler setting). Roast for around 5 minutes or until slightly browned and crisp.
At this point, your quinoa should be ready (it will take 15 to 25 minutes to cook). Dump into a large bowl or Tupperware container so you can use the same pot to cook the seitan in. Place all of the seitan mix in pot, cook over medium-high flame—stirring often—until browned.
Scoop about 1 cup of the quinoa and peas into another bowl. Top with ½ cup of beans, ½ of cooked seitan, and all the asparagus. Lightly sprinkle with sea salt—just a touch to brighten it since there is already plenty of salt in everything. I also splash some hot sauce atop the bowl. Eat. Save the leftover quinoa, beans, and seitan for a very satisfying, filling, and delicious lunch for the next day. Just add a salad to the mix for more veggies.
How easy was that?
Seitan Buy a package at your local health food store/co-op, Whole Foods, or Wegmans (or, if you’re truly hardcore, pick up a cookbook and make your own). Put seitan into a large bowl with 2 teaspoons olive oil, a few drops of tamari, freshly ground pepper to taste, a drizzling of agave nectar, and 2 chopped garlic cloves. Marinate while you prep the following.
Beans Buy a can of Goya pink beans and sauce. Pour can into a small saucepan and heat. You can also add a package of Badia Sazon for extra seasoning and a pleasantly neon orange color. You can find Goya and Badia products at any major grocery or Latin food market.
Asparagus Clean and snap the ends off of half a bunch of asparagus. Pat dry and line asparagus on foil or oven-safe platter. Drizzle with 1 teaspoon olive oil and a generous amount of kosher salt, freshly ground pepper, and 1 chopped garlic clove. Place in an oven preheated to around 450 degrees (I use a toaster oven on the broiler setting). Roast for around 5 minutes or until slightly browned and crisp.
At this point, your quinoa should be ready (it will take 15 to 25 minutes to cook). Dump into a large bowl or Tupperware container so you can use the same pot to cook the seitan in. Place all of the seitan mix in pot, cook over medium-high flame—stirring often—until browned.
Scoop about 1 cup of the quinoa and peas into another bowl. Top with ½ cup of beans, ½ of cooked seitan, and all the asparagus. Lightly sprinkle with sea salt—just a touch to brighten it since there is already plenty of salt in everything. I also splash some hot sauce atop the bowl. Eat. Save the leftover quinoa, beans, and seitan for a very satisfying, filling, and delicious lunch for the next day. Just add a salad to the mix for more veggies.
How easy was that?
Mutual Menu is giving away one copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. To enter to win and for more details, please leave one comment here.
Monday, April 28, 2008
Marion Nestle answers the question: Are veganism and vegetarianism healthier?
In a word: "Absolutely."
In more words: "They are probably healthier."
In her complete words.
As I said to my mother this weekend, no diet is perfect. Because humans are not perfect. And the world is imperfect. But certain diets are certainly more optimal than others. Very few sane people will reason that fruits and vegetables are bad for you. Eating them in abundance and in conjunction with whole grains, nuts, seeds, and some fun stuff every once in a while is, of course, healthful.
You can't go wrong eating lots of fresh, whole foods and minimizing the amount of food that comes in wrapping you have to open before you can eat it...you know, unless it's a banana or something.
Usually when people question the health of a plant-based diet, they are not concerned about health at all. They are concerned with tripping you up. Just like the person who questioned Brian's veganism and my vegetarianism even though they were on, I later found out, two cholesterol and blood pressure medication. In their thirties. And they hunted innocent animals too. 'Nuff said.
In more words: "They are probably healthier."
In her complete words.
As I said to my mother this weekend, no diet is perfect. Because humans are not perfect. And the world is imperfect. But certain diets are certainly more optimal than others. Very few sane people will reason that fruits and vegetables are bad for you. Eating them in abundance and in conjunction with whole grains, nuts, seeds, and some fun stuff every once in a while is, of course, healthful.
You can't go wrong eating lots of fresh, whole foods and minimizing the amount of food that comes in wrapping you have to open before you can eat it...you know, unless it's a banana or something.
Usually when people question the health of a plant-based diet, they are not concerned about health at all. They are concerned with tripping you up. Just like the person who questioned Brian's veganism and my vegetarianism even though they were on, I later found out, two cholesterol and blood pressure medication. In their thirties. And they hunted innocent animals too. 'Nuff said.
Baseball's Vegetarian Prince
From a New York Times article, "Meat Is Out at Fielder’s Plate," on Prince Fielder of the Milwaukee Brewers. Originally linked by Vegan.com. Emphasis is mine:
The article also makes mention of Tony Gonzalez of the Kansas City Chiefs, who is vegan. It's so great to see mainstream media coverage of vegetarian and vegan diets from people who don't fit the supposed veg mold--athletes, black men, Hispanic men, former Porterhouse steak devourers. I find articles like this inspiring. Although I have no problem walking right past the meat counter without looking (in fact, I try not to look), I do still look longingly at the cheese and pastry aisles. Knowing so many people easily eat, move, and live well without meat, eggs and dairy gives me motivation to keep at what has been the biggest and most exciting life changes I've ever made.
Mutual Menu is giving away one copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. To enter to win and for more details, please leave one comment here.
Fielder, 23, decided to make the switch over the winter after
reading how cattle and chickens were treated and “was totally grossed
out,” he said. His wife, Chanel, preferred a no-meat diet as it was, so
he embraced a new approach.
Fielder had been as carnivorous as your average puma — pushing 200 pounds
since he was 12, he scarfed down a 48-ounce porterhouse as a teenager and had
barely slowed down since. (He played last year with 270 pounds on his 5-foot-11
frame, not all of it muscle.) But he figured he could get his protein from beans and shakes instead of meat and fish, leading to conversations since the beginning of spring training that have grown quite tiresome...
"Yeah, I’m a vegetarian — but still, some things are just nasty,” Fielder
said. “I like salads. But sometimes, they get too creative. I like
regular food, just no meat in it.”
Muscles cannot tell the difference between the protein found in soy
burgers and poultry, [Leslie Bonci, the Brewer's nutritional
consultant] said, so eating one or the other should not affect something
even as timing-sensitive as hitting a baseball...
Less than 24 hours later, Fielder stood in the batter’s box against one of
baseball’s best young left-handers, Cole Hamels of the Philadelphia
Phillies. Fielder smoked two home runs in the Brewers’ 5-4 win. Less
filling, tasted great.
The article also makes mention of Tony Gonzalez of the Kansas City Chiefs, who is vegan. It's so great to see mainstream media coverage of vegetarian and vegan diets from people who don't fit the supposed veg mold--athletes, black men, Hispanic men, former Porterhouse steak devourers. I find articles like this inspiring. Although I have no problem walking right past the meat counter without looking (in fact, I try not to look), I do still look longingly at the cheese and pastry aisles. Knowing so many people easily eat, move, and live well without meat, eggs and dairy gives me motivation to keep at what has been the biggest and most exciting life changes I've ever made.
Mutual Menu is giving away one copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. To enter to win and for more details, please leave one comment here.
Tuesday, April 22, 2008
Happy Earth Day 2008
One of the many green tips in the April 2008 Green Issue of Glamour was to give up meat once a week. I sent them the following letter applauding the tip but asking them to go one further—give up eating meat entirely:
I loved the Green Guide in the April 2008 issue. I especially loved the tip about giving up meat once a week to lessen the damage meat production causes to our environment. I’d like to go one way better, though—how about giving up meat entirely? It’s not only better for the environment; it’s the only truly humane way to treat the animals so many of us love (I think most people who live with a cat or dog would agree that there’s no “humane” way to kill their beloved Fido, right?). After a lifetime of meat-eating and saying, “Oh, I could never be a vegetarian!” I finally gave it up a year ago. It’s by far one of the most rewarding, healthful, and delicious choices I’ve made in my life. Rather than limiting my options, being a vegetarian has opened up my taste buds to a world of produce, grains, and flavors I never tried when I ate grilled chicken every night. More importantly, now that I no longer eat animals, I can look my dog and any cow, chicken, or pig in the face and know that I’m finally living out my conscience.
If you’re thinking of a way to commemorate Earth Day today, consider not eating meat today. Here are some links to site with recipes. Or pick up some of the following cookbooks at your local library or buy a used copy.
* The Post-Punk Kitchen, the website of Isa Chandra Moskowitz and Terry Hope Romero, the authors of the awesome cookbooks Veganomicon and Vegan Cupcakes Take Over the World. You can enter to win a copy of Vegan Cupcakes from us just by leaving a little old comment here.
* Vegan.com Top 10 Recipes of 2008: I found this link on Elaine Vigneault’s excellent blog, which is now a daily read for me.
* VegWeb.com
I loved the Green Guide in the April 2008 issue. I especially loved the tip about giving up meat once a week to lessen the damage meat production causes to our environment. I’d like to go one way better, though—how about giving up meat entirely? It’s not only better for the environment; it’s the only truly humane way to treat the animals so many of us love (I think most people who live with a cat or dog would agree that there’s no “humane” way to kill their beloved Fido, right?). After a lifetime of meat-eating and saying, “Oh, I could never be a vegetarian!” I finally gave it up a year ago. It’s by far one of the most rewarding, healthful, and delicious choices I’ve made in my life. Rather than limiting my options, being a vegetarian has opened up my taste buds to a world of produce, grains, and flavors I never tried when I ate grilled chicken every night. More importantly, now that I no longer eat animals, I can look my dog and any cow, chicken, or pig in the face and know that I’m finally living out my conscience.
If you’re thinking of a way to commemorate Earth Day today, consider not eating meat today. Here are some links to site with recipes. Or pick up some of the following cookbooks at your local library or buy a used copy.
* The Post-Punk Kitchen, the website of Isa Chandra Moskowitz and Terry Hope Romero, the authors of the awesome cookbooks Veganomicon and Vegan Cupcakes Take Over the World. You can enter to win a copy of Vegan Cupcakes from us just by leaving a little old comment here.
* Vegan.com Top 10 Recipes of 2008: I found this link on Elaine Vigneault’s excellent blog, which is now a daily read for me.
* VegWeb.com
* Eat, Drink and Be Vegan Dreena Burton's blog and her latest cookbook, which I refer to frequently and with much success.
* The Joy of Vegan Baking by Colleen Patrick-Goudreau. Try making the German Apple Cake or Blueberry Coffee Cake and see if there are leftovers after just an hour. Colleen’s working on a new cookbook now and I’m going to be one of the recipe testers. I cannot wait to test and eat the sure to be delicious recipe she’ll send over.
* Compassionate Cooks is Colleen’s main site, where you can find both free and reasonably priced recipe packets, her excellent Food for Thought podcasts, and sign up for cooking classes
* Vegetarian Times I really knew I was a vegetarian when I canceled my years-long subscription to Cooking Light and signed up for Vegetarian Times. About 70–80% of their recipes are vegan. The rest are easily veganized. You can search for free recipes on the site too.
* Veg News More features than recipes but I got the recipe for a delicious chocolate chip banana bread in a back issue.
* Herbivore magazine will stop printing the magazine this year. That sucks. Issues usually feature a few recipes and you can order cookbooks at their store.
* The Joy of Vegan Baking by Colleen Patrick-Goudreau. Try making the German Apple Cake or Blueberry Coffee Cake and see if there are leftovers after just an hour. Colleen’s working on a new cookbook now and I’m going to be one of the recipe testers. I cannot wait to test and eat the sure to be delicious recipe she’ll send over.
* Compassionate Cooks is Colleen’s main site, where you can find both free and reasonably priced recipe packets, her excellent Food for Thought podcasts, and sign up for cooking classes
* Vegetarian Times I really knew I was a vegetarian when I canceled my years-long subscription to Cooking Light and signed up for Vegetarian Times. About 70–80% of their recipes are vegan. The rest are easily veganized. You can search for free recipes on the site too.
* Veg News More features than recipes but I got the recipe for a delicious chocolate chip banana bread in a back issue.
* Herbivore magazine will stop printing the magazine this year. That sucks. Issues usually feature a few recipes and you can order cookbooks at their store.
That should get you started on a very delicious and enjoyable animal-product free day. Enjoy!
Everyone Is a Little Vegan
My friend just came back from Canyon Ranch and was going on about how lovely it was, how good the food was, how restorative restorative yoga was. Just listening to her made me want to go so I checked out the web site and looked over the menu. They clearly label vegan items, like miso soup and smoothies, which is really great. However, I noticed that some clearly vegan items did not garner a vegan sign next to it. Apparently, bananas, berries, melons, rice, and potatoes are not vegan.
When many people think of vegan food, they often think of tofu or fake meat strips. They are vegan and I happen to like both. We often forget that the fruits, vegetables, grains, beans, and nuts we are eating are vegan too. It’s strange that the completely unadulterated foods—almost all of which are vegan—don’t get labeled as such. Why are they not immediately deemed vegan by your average meateater, then? When Brian and I bring fruit salad to a lunch, it doesn’t get labeled vegan so everyone gobbles it right up. When we bring out the cake that doesn’t contain eggs and butter, though, trepidation often kicks in because it’s V-E-G-A-N. But it’s no more vegan than the fruit.
What makes a diet without meat and other animal products seem daunting is the idea that we will have to eat food that isn’t “real”, is too different, isn’t good enough. I certainly used to think that way and still have some of that thinking to a degree (hello, cheese). Thing is, I always ate vegan food even when I was an omnivore. The banana in my cereal, the beans on my rice, the salad for lunch—all vegan. We’re all eating vegan food all the time. Thinking that it’s an entirely foreign diet is inaccurate and makes something already familiar and available in abundance seem unnecessarily weird and lacking.
Mutual Menu is giving away one copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. To enter to win and for more details, please leave one comment here.
When many people think of vegan food, they often think of tofu or fake meat strips. They are vegan and I happen to like both. We often forget that the fruits, vegetables, grains, beans, and nuts we are eating are vegan too. It’s strange that the completely unadulterated foods—almost all of which are vegan—don’t get labeled as such. Why are they not immediately deemed vegan by your average meateater, then? When Brian and I bring fruit salad to a lunch, it doesn’t get labeled vegan so everyone gobbles it right up. When we bring out the cake that doesn’t contain eggs and butter, though, trepidation often kicks in because it’s V-E-G-A-N. But it’s no more vegan than the fruit.
What makes a diet without meat and other animal products seem daunting is the idea that we will have to eat food that isn’t “real”, is too different, isn’t good enough. I certainly used to think that way and still have some of that thinking to a degree (hello, cheese). Thing is, I always ate vegan food even when I was an omnivore. The banana in my cereal, the beans on my rice, the salad for lunch—all vegan. We’re all eating vegan food all the time. Thinking that it’s an entirely foreign diet is inaccurate and makes something already familiar and available in abundance seem unnecessarily weird and lacking.
Mutual Menu is giving away one copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. To enter to win and for more details, please leave one comment here.
Tuesday, April 1, 2008
Blog Round-Up
I've stumbled across some exceptional blogs lately. I encourage you to check out each of them ASAP:
* My good friend and our first guest blogger, Sky Chari, is now blogging regularly at her new venture, Eats Well with Others. It's chock full of restaurant reviews and tales of being vegan amongst the aforementioned others.
* I came across Elaine Vigneault's blog after reading her balanced and reasoned comments in response to a particularly heated post on I Blame the Patriarchy. Elaine's post today, "Because They Can," led me to...
* Vegans of Color, which, after comments like the one that follows, I am so eating up.
I’m glad some people are looking at the socioeconomic implications of the meat industry. So much attention has been put on animal welfare, animal rights, health, and the environment in relation to vegetarianism and veganism. Few people — vegans included — are aware of, or choose to think much about, who is relegated to the killing floors, namely minorities.
*
Finally, today is the one year anniversary of my grandfather's death. I'm not so much sad as I am just shocked that I've lived without him for a year. It wasn't long after he died that I decided to stop eating land animals. I didn't think the two had much to do with one another until I remembered how my grandfather often was treated like another cog in the hospital industry's wheel. How he was prodded and poked and turned over at the ease of the hospital staff and was completely dependent on others for his life. This isn't to say there weren't quite a few great nurses and aides and doctors. After all my grandfather needed to be turned and jostled because he was so sick. It still made me feel sad and powerless, nonetheless. I can't help but wonder if the sadness I felt for my grandfather being just another sick person out of many opened me up to feel sadness for so many other things, including for the billions of anonymous animals we eat.
Well, a lot has changed for me during this year without my grandfather, except for the fact that I still miss him terribly.
* My good friend and our first guest blogger, Sky Chari, is now blogging regularly at her new venture, Eats Well with Others. It's chock full of restaurant reviews and tales of being vegan amongst the aforementioned others.
* I came across Elaine Vigneault's blog after reading her balanced and reasoned comments in response to a particularly heated post on I Blame the Patriarchy. Elaine's post today, "Because They Can," led me to...
* Vegans of Color, which, after comments like the one that follows, I am so eating up.
I’m glad some people are looking at the socioeconomic implications of the meat industry. So much attention has been put on animal welfare, animal rights, health, and the environment in relation to vegetarianism and veganism. Few people — vegans included — are aware of, or choose to think much about, who is relegated to the killing floors, namely minorities.
*
Finally, today is the one year anniversary of my grandfather's death. I'm not so much sad as I am just shocked that I've lived without him for a year. It wasn't long after he died that I decided to stop eating land animals. I didn't think the two had much to do with one another until I remembered how my grandfather often was treated like another cog in the hospital industry's wheel. How he was prodded and poked and turned over at the ease of the hospital staff and was completely dependent on others for his life. This isn't to say there weren't quite a few great nurses and aides and doctors. After all my grandfather needed to be turned and jostled because he was so sick. It still made me feel sad and powerless, nonetheless. I can't help but wonder if the sadness I felt for my grandfather being just another sick person out of many opened me up to feel sadness for so many other things, including for the billions of anonymous animals we eat.
Well, a lot has changed for me during this year without my grandfather, except for the fact that I still miss him terribly.
Friday, March 14, 2008
Top 10 Reasons Going Vegetarian Doesn't Mean You'll Lose Weight
1. Scallion pancakes and faux boneless spare ribs from Veggie Heaven. The first item is fried dough. The second one is animal-free but still slathered in ruby red barbeque sauce, black charred soy skin, and it leaves behind a neon orange grease spot on white paper. Oh, and it has fake fat in it. It's really awesomely, junkily, and spookily delicious.
2. Soy cream.
3. Bread. Especially if you've not gone vegan and the bread is accompanied with butter and cheese. And even if you are vegan, Earth Balance ain't no health food.
4. Fried shrimp in General Tso's sauce at Kingdom of Vegetarians. And fried noodles, moo shu mock chicken, and wonton soup at Golden Empress Garden. Uh, yeah, Chinese takeout was my downfall when I ate meat and it's my downfall now that I don't.
5. Vegan cookies, especially Alternative Baking Company, Liz Lovely, and Brian's mom's oatmeal raisins.
6. Burgers, fries, and shakes at Foodswings. At least you walk it off getting back to the subway station, right?
7. Eating more avocados, more nuts, and more seeds.
8. Coconut milk in curry, coconut milk in your chocolate truffles, licking the coconut cream off your fingers after you open the can of coconut milk.
9. Eating more than the suggested serving size of tofu that is already dripping in oil when you eat from Whole Foods' buffet at 10 pm because you've just gotten out of cookbook writing class, are tired and hungry, and still have to trek back to Jersey. That the buffet is surrounded by the bakery selection doesn't help either. Because you do need dessert, right?
10. Speaking of even more desserts: cupcakes, chocolate, cake, doughnuts--all vegan and vegetarian now. All often very cutely stylized, and absolutely necessary after eating something salty.
So yeah, those are all the reasons I'm still in Weight Watchers and all the reasons I haven't lost any weight since going pescetarian and then vegetarian!
* picture is of me eating my portobello and brie sandwich--courtesy of Johnny Brenda's--at last year's Trenton Avenue Arts Festival.
Tuesday, February 12, 2008
Almond Joy Pancakes
Straight from Colleen Patrick-Goudreau’s The Joy of Vegan Baking (TJOVB), with just a little bit of tweaking by me, I present coconut almond pancakes, otherwise known as Almond Joy Pancakes. I spent part of Saturday with one of my oldest friends and we visited Brownstone Diner and Pancake Factory in her new haunts of Jersey City, NJ. There was an endless array of pancakes that were all delicious-sounding but I always have a tendency to want something more after eating pancakes so I skipped them in favor of a veggie burger with gorgonzola and some onion rings.
The craving for pancakes, however, did not subside. I woke up next to Brian on Sunday morning wanting to eat coconut pancakes but feeling too lazy to make them. So we had Chinese takeout at Mei Mei’s (link to MM post) instead. After dropping off Brian for his train back to Philly, I headed off to Wegmans with the sole purpose of buying tempeh bacon and shredded coconut because I wanted to have some breakfast for dinner and that was going to be some pancakes. I’m not one to resist a craving that lasts 15 seconds let alone one that’s gone on for longer than 24 hours. It was time for pancakes.
Not to toot my own horn—but I’m gonna—but the pancakes I make are always way better than diner ones anyway. I suspect that is not because I have been given the rare ability to turn out remarkable pancakes. Rather, I think pancakes are just one of those things that taste better with the least amount of fussing, which means, make them with flour, baking powder, and the binders they call for rather than the myriad chemicals found in many commercial mixes (what the diners use). Pancakes also were my induction into home cooking. Along with scrambled eggs, they were the first things I learned to make. I remember the first day I mastered them, waiting for those bubbles to magically appear, signaling they were ready to be turned. I was hooked. I made stack after stack for my father, with him eating them for all three major meals that day.
I referred to a few cookbooks for proper measurements before settling on TJOVB rendition. Perfect. All the ingredients were ones I had on hand and it was a simple palette to which I could add a few other flavorings to. Besides, I could freeze most of the cooked batch so Brian could have some next week too.
All I did was follow TJOVB recipe, but used golden syrup as my liquid sweetener rather than maple syrup. I had both but I use maple syrup almost everyday in my morning bowl of oatmeal so decided to use up the golden syrup I hadn’t touched since Thanksgiving. Also, it’s milder than maple syrup and really allowed the coconut and almond flavors to shine. Lastly, I added unsweetened dried coconut shreds and a generous splash of pure almond extract. They were just what I wanted for dinner on Sunday night and I can’t wait to thaw out and dig into the leftovers next weekend. If you truly want to make these Almond Joy Pancakes like their namesake candy, please do yourself a favor and add a few handfuls of chocolate chips to the mix. Oh. Yeah.
Almond Joy Pancakes (vegan)
Small amount of butter, spread, oil, or cooking spray to lightly grease pan or griddle
1 cup unbleached, organic, all-purpose flour
1 tablespoon aluminum-free baking powder
1/4 teaspoon salt
1 cup nondairy milk (such as vanilla soy milk or almond milk)
2 tablespoons canola oil
3 tablespoons liquid sweetener (I used Lyle's Golden Syrup; you also can try maple syrup, apple juice concentrate, or orange juice as per TJOVB)
1/4 cup shredded, unsweetened dried coconut
1 teaspoon pure almond extract
1. Lightly grease a nonstick pan or griddle and place over low to low-medium heat. Watch carefully that it doesn’t burn or smoke.
2. Combine flour, baking powder, and salt in large bowl. In a large measuring cup or small bowl, combine milk, oil, and sweetener. Add wet ingredients to dry ones and mix until just combined (there will be some lumps and that's ok). Add coconut and almond extract and stir until ingredients are just combined.
3. Spoon 1/4 cup batter onto preheated pan for each pancake. Cook each pancake for 3 to 5 minutes, adding about four at time, depending on the size of your pan. Be sure not to overcrowd or you’ll end up with one big pancake rather than several of them). You will know it's time to turn the pancake over when bubbles appear on its surface and the edges look cooked. Cook on other side for just 2 to 3 minutes, or until lightly browned. Will yield 10 pancakes.
The craving for pancakes, however, did not subside. I woke up next to Brian on Sunday morning wanting to eat coconut pancakes but feeling too lazy to make them. So we had Chinese takeout at Mei Mei’s (link to MM post) instead. After dropping off Brian for his train back to Philly, I headed off to Wegmans with the sole purpose of buying tempeh bacon and shredded coconut because I wanted to have some breakfast for dinner and that was going to be some pancakes. I’m not one to resist a craving that lasts 15 seconds let alone one that’s gone on for longer than 24 hours. It was time for pancakes.
Not to toot my own horn—but I’m gonna—but the pancakes I make are always way better than diner ones anyway. I suspect that is not because I have been given the rare ability to turn out remarkable pancakes. Rather, I think pancakes are just one of those things that taste better with the least amount of fussing, which means, make them with flour, baking powder, and the binders they call for rather than the myriad chemicals found in many commercial mixes (what the diners use). Pancakes also were my induction into home cooking. Along with scrambled eggs, they were the first things I learned to make. I remember the first day I mastered them, waiting for those bubbles to magically appear, signaling they were ready to be turned. I was hooked. I made stack after stack for my father, with him eating them for all three major meals that day.
I referred to a few cookbooks for proper measurements before settling on TJOVB rendition. Perfect. All the ingredients were ones I had on hand and it was a simple palette to which I could add a few other flavorings to. Besides, I could freeze most of the cooked batch so Brian could have some next week too.
All I did was follow TJOVB recipe, but used golden syrup as my liquid sweetener rather than maple syrup. I had both but I use maple syrup almost everyday in my morning bowl of oatmeal so decided to use up the golden syrup I hadn’t touched since Thanksgiving. Also, it’s milder than maple syrup and really allowed the coconut and almond flavors to shine. Lastly, I added unsweetened dried coconut shreds and a generous splash of pure almond extract. They were just what I wanted for dinner on Sunday night and I can’t wait to thaw out and dig into the leftovers next weekend. If you truly want to make these Almond Joy Pancakes like their namesake candy, please do yourself a favor and add a few handfuls of chocolate chips to the mix. Oh. Yeah.
Almond Joy Pancakes (vegan)
Small amount of butter, spread, oil, or cooking spray to lightly grease pan or griddle
1 cup unbleached, organic, all-purpose flour
1 tablespoon aluminum-free baking powder
1/4 teaspoon salt
1 cup nondairy milk (such as vanilla soy milk or almond milk)
2 tablespoons canola oil
3 tablespoons liquid sweetener (I used Lyle's Golden Syrup; you also can try maple syrup, apple juice concentrate, or orange juice as per TJOVB)
1/4 cup shredded, unsweetened dried coconut
1 teaspoon pure almond extract
1. Lightly grease a nonstick pan or griddle and place over low to low-medium heat. Watch carefully that it doesn’t burn or smoke.
2. Combine flour, baking powder, and salt in large bowl. In a large measuring cup or small bowl, combine milk, oil, and sweetener. Add wet ingredients to dry ones and mix until just combined (there will be some lumps and that's ok). Add coconut and almond extract and stir until ingredients are just combined.
3. Spoon 1/4 cup batter onto preheated pan for each pancake. Cook each pancake for 3 to 5 minutes, adding about four at time, depending on the size of your pan. Be sure not to overcrowd or you’ll end up with one big pancake rather than several of them). You will know it's time to turn the pancake over when bubbles appear on its surface and the edges look cooked. Cook on other side for just 2 to 3 minutes, or until lightly browned. Will yield 10 pancakes.
Wednesday, January 30, 2008
The Deceptively Tricky Salad
When you think of going on a diet and eating out, do you often think that it will be a good idea to have salad for lunch? It seems so innocuous, all those leaves and crunchy bits. So, you hit up a salad bar or restaurant for some ensalada. Factor in an oily dressing--on the side or otherwise--, heaps of protein like grilled chicken (probably been grilled with oil and who knows how much), pieces of steak, some shrimps (as Brian and I like to call them), or even the innocent-seeming tofu (which is quite fattening, no, really, it is), some croutons, a generous sprinkling of nuts or seeds, maybe a heaping spoon of full-fat cheese, and you can easily go into the stratosphere, calorically-speaking. Here are ten tips to make or order a salad that's filling, wholesome, and scattered with some crunchy bits.
1. Branch out by using interesting or rarely used salad bases.
There's a world of leaves out there--romaine, escarole, endive, raddichio, even iceberg can seem exotic when you tend to use baby spinach all the time. For an even more varied spin on salad, try leftover brown rice, whole wheat couscous, red quinoa, whole wheat penne pasta, or any other whole grain as a base. This is especially useful if leaves don't entirely satsify you.
2. Beans, beans, beans.
Beans are a powerhouse of protein without the excess fat and cholesterol found in animal-based ingredients. As a bonus, they have the fiber that limp breast of chicken is lacking. Lately, I've been topping my salads with Quick Chicks. Black beans on salad that uses salsa as dressing would be great too, which leads me to...
3. Make your own dressing (or use something other than "dressing" to dress it up).
Full fat dressings are delicious but you know the deal. It's so easy to pile it on when the salad base is uninteresting. And try putting it on the side and not finishing off that small delicious cup of oil. Ken's Steakhouse makes some decent lower fat varieties but don't you dare use fat-free. Why would you when you can use salsa on a salad full of black beans, roasted peppers and corn? Or use some Dijon mustard in place of oil when making homemade dressing. Mustard will still emulsify with the vinegar and adds a creamy spicyness without added fat. Add some flavored oil and vinegar--such as garlic, chili peppper, or lemon rosemary--to your salad. They are everywhere now. If you measure out a teaspoon of oil and toss it very, very well, you don't need as much.
4. The judicious use of nuts, seeds, and other crunchy bits.
Add a small handful of walnuts or almonds or some sunflower seeds to your salad for some fat, vitamins, protein, fiber, and lots of flavor. Think of them as nutrient-packed, nature-made croutons.
5. Very things can go wrong when you eat some avocado.
Instead of cheese, which is, yes, delicious, but also is quite easy to eat too much of when you're standing over big blocks of them at a salad bar. Buy a whole Haas avocado and chop up half into your salad. Just half of one is two ounces, which is just 2 Weight Watchers' points, which is very good. Avocados are full of healthful monounsaturated fat, folate, potassium, and very few things taste as good with so little adulteration, save a small sprinkling of sea salt.
6. Make a salad your side dish.
I don't think leaves are supposed to make a meal, which is why salads have become these heaving beasts chock full of bacon, eggs, and cheese. Have a traditional salad of lettuce, tomato, onions, carrots, and other veggies and help yourself to a cup of soup or a whole wheat pita lightly slathered with some hummus and filled with red onions, cucumber, and a few cubes of baked tofu.
7. Sun-dried tomatoes are like nature's bacon bits.
Skip the ones packed in oil and drop a few slivers to your salad. They have a smoky, salty flavor reminiscent of bacon and a chewy texture that's such a pleasure to eat. This with avocado? Oh so good.
8. Watch your portions.
A large salad bar container can hold up to 6 cups of food. A small one holds about 2 1/2 cups. If you're filling the large container with mostly fresh veggies, you're good. But if you enjoy the selections that clearly contain more fat and calories, use the smaller vessel.
9. Try going around the salad bar once before you start serving yourself.
This will help you decide what you really want to eat rather than randomly grabbing whatever happens to look good every two seconds. If you know you want some of that oil-drenched pasta salad with olives (it's ok, I like oil-drenched noodles too), you can help yourself to a small serving of it while you forgo the hard-boiled eggs that always have that green ring around the yoke anyway. Blech.
10. Ask.
Salad bar nutritional info for major supermarkets are often posted on their web sites. Dottie's Weight Loss Zone contains information on many chain restaurants in the US and Canada, as well as nutritional data for Wegmans and Whole Foods. You also can ask a market employee what the food is actually made of. If they don't know, a manager probabaly will. Asking is crucial not only for monitoring calories but for verifying if that pasta salad is indeed vegan. Making your needs known also increases the chances that the stores you frequent will carry the items you want to consume. When dining out at a restaurant, ask the server how the salad is prepared, if there are healthier dressing options or if you can swap the globs of blue cheese for some extra roasted red peppers.
1. Branch out by using interesting or rarely used salad bases.
There's a world of leaves out there--romaine, escarole, endive, raddichio, even iceberg can seem exotic when you tend to use baby spinach all the time. For an even more varied spin on salad, try leftover brown rice, whole wheat couscous, red quinoa, whole wheat penne pasta, or any other whole grain as a base. This is especially useful if leaves don't entirely satsify you.
2. Beans, beans, beans.
Beans are a powerhouse of protein without the excess fat and cholesterol found in animal-based ingredients. As a bonus, they have the fiber that limp breast of chicken is lacking. Lately, I've been topping my salads with Quick Chicks. Black beans on salad that uses salsa as dressing would be great too, which leads me to...
3. Make your own dressing (or use something other than "dressing" to dress it up).
Full fat dressings are delicious but you know the deal. It's so easy to pile it on when the salad base is uninteresting. And try putting it on the side and not finishing off that small delicious cup of oil. Ken's Steakhouse makes some decent lower fat varieties but don't you dare use fat-free. Why would you when you can use salsa on a salad full of black beans, roasted peppers and corn? Or use some Dijon mustard in place of oil when making homemade dressing. Mustard will still emulsify with the vinegar and adds a creamy spicyness without added fat. Add some flavored oil and vinegar--such as garlic, chili peppper, or lemon rosemary--to your salad. They are everywhere now. If you measure out a teaspoon of oil and toss it very, very well, you don't need as much.
4. The judicious use of nuts, seeds, and other crunchy bits.
Add a small handful of walnuts or almonds or some sunflower seeds to your salad for some fat, vitamins, protein, fiber, and lots of flavor. Think of them as nutrient-packed, nature-made croutons.
5. Very things can go wrong when you eat some avocado.
Instead of cheese, which is, yes, delicious, but also is quite easy to eat too much of when you're standing over big blocks of them at a salad bar. Buy a whole Haas avocado and chop up half into your salad. Just half of one is two ounces, which is just 2 Weight Watchers' points, which is very good. Avocados are full of healthful monounsaturated fat, folate, potassium, and very few things taste as good with so little adulteration, save a small sprinkling of sea salt.
6. Make a salad your side dish.
I don't think leaves are supposed to make a meal, which is why salads have become these heaving beasts chock full of bacon, eggs, and cheese. Have a traditional salad of lettuce, tomato, onions, carrots, and other veggies and help yourself to a cup of soup or a whole wheat pita lightly slathered with some hummus and filled with red onions, cucumber, and a few cubes of baked tofu.
7. Sun-dried tomatoes are like nature's bacon bits.
Skip the ones packed in oil and drop a few slivers to your salad. They have a smoky, salty flavor reminiscent of bacon and a chewy texture that's such a pleasure to eat. This with avocado? Oh so good.
8. Watch your portions.
A large salad bar container can hold up to 6 cups of food. A small one holds about 2 1/2 cups. If you're filling the large container with mostly fresh veggies, you're good. But if you enjoy the selections that clearly contain more fat and calories, use the smaller vessel.
9. Try going around the salad bar once before you start serving yourself.
This will help you decide what you really want to eat rather than randomly grabbing whatever happens to look good every two seconds. If you know you want some of that oil-drenched pasta salad with olives (it's ok, I like oil-drenched noodles too), you can help yourself to a small serving of it while you forgo the hard-boiled eggs that always have that green ring around the yoke anyway. Blech.
10. Ask.
Salad bar nutritional info for major supermarkets are often posted on their web sites. Dottie's Weight Loss Zone contains information on many chain restaurants in the US and Canada, as well as nutritional data for Wegmans and Whole Foods. You also can ask a market employee what the food is actually made of. If they don't know, a manager probabaly will. Asking is crucial not only for monitoring calories but for verifying if that pasta salad is indeed vegan. Making your needs known also increases the chances that the stores you frequent will carry the items you want to consume. When dining out at a restaurant, ask the server how the salad is prepared, if there are healthier dressing options or if you can swap the globs of blue cheese for some extra roasted red peppers.
Thursday, January 17, 2008
Veggie Brian
Next time you visit New Brunswick, NJ, treat yourself to a Veggie Brian at one of the legendary Grease Trucks. Of course, I have access to my own Veggie Brian most of the time, who got a kick seeing his name and culinary preference joined together on a menu.
Thursday, January 3, 2008
My Food Resolutions for 2008
One of its main tenets of Brazen Careerist's latest post on making resolutions you'll keep is that you should make only one or two goals. As someone who has made only one resolution that I've ever actually kept (vowing to lose weight January 8, 2005, doing so, and then keeping most of it for those three years), I've learned that a goal is not unlike writing an outline for a school paper: break down one idea into smaller, manageable parts. My overall culinary aim this year is to eat consciously, to really think about what I eat. Not obsess or create an eating disorder but to, as often as possible, think about if what I'm eating is what I want and if it supports my beliefs. To that end, here we go:
1. Learn how to grow a container garden
I don't know what happened this New Year's Eve but while my mother and stepfather were out partying (with silly string, no less) until 3 AM, Brian and I spent the evening making and eating hot-sauced glazed tempeh (recipe courtesy of Veganomicon), roasted sweet potatoes, and too-bitter rappini; doing a crossword puzzle; watching an episode of My So-Called Life; and then setting the alarm for 11:30 PM so we wouldn't miss the ball drop at midnight. The next day, I spent a few hours at Barnes and Noble looking through gardening books and decided that, this year, I really want to grow a plant of some sort without killing it in a few weeks. I'm very much settling into my slide into domestic middle-age. Anyways, I don't want to spend $4 for a bag of out-of-season sugar snap peas anymore. And I'm sick of buying fresh parsley and only using a few sprigs of it. With the world as crazy as it is, peak oil and all that stuff, I'd better learn to grow at least some of what I eat.
2. Eat more fruit (and a little dark chocolate in moderation) and less refined, processed sweets
Before I started Weight Watchers in 2005, my downfall was greasy Chinese takeout and lots of it. I enjoyed sweets but never gorged on them. Then after dieting for a while, my sweet tooth grew. Most of the extra weight I've put on this last year is due to my need for two desserts: one after lunch and one after dinner. I'm vowing to eat more fruit throughout the day and substituting my after lunch treat with fruit and if I want to be really decadent, maybe some dried mango (yum).
3. Eat out less and cook at home more
The rest of my weight gain is due to weekends of greasy vegan Chinese takeout, not bringing my lunch to work and eating out, or bringing an Amy's Organic frozen meal or another paltry serving of food to work and supplementing it with vending machine goodies. A main culprit of eating out more is not because I have an aversion to cooking but my lack of sleep and poor menu planning. To make sure I have the energy to cook at night, I'm aiming to go to bed just an hour earlier so I am less tired and have more energy and time to devote to properly planning what I'll eat all week.
4. Eat less cheese
This gives me no pleasure but it is an attempt at virtue. Do it for the cows. Besides, cheese has no nutritional value whatsoever, unlike eggs and fish (says the pesceovotarian). Any calcium and protein in cheese is negated by all the fat. Oh, the luscious fat. I'm no monk though so I think I'll start by just eating less of it. Rather than buying grocery store cheese every week and melting it on anything edible, I'll save my cheese indulgence for the really good stuff, the stuff that isn't neon and melted.
5. Eat more beans
Listen to the recent Food for Thought podcast on beans (the episode from December 14, 2007). Beans are a staple in many culinary traditions, including the Puerto Rican one I come from. As a child, I wasn't a fan of beans. I would only eat pigeon peas, or gandules, which my grandmother would make for me. Now there isn't a bean I won't eat. I'm particularly fond of pink beans, black beans, chickpeas, and cannellini beans . Canned or fresh, I'm going to make an effort to eat beans everyday. There's really no reason not to since canned beans are readily available, priced right and just a can opener away. My lunch salad today was elevated with the addition of chickpeas with sauteed onions (recipe below). And I'm not hungry nearly three hours later, miracle of miracles.
6. Cook and more soups and chilis
I'll concentrate on making soups, chilis, rice and beans and other large servings of beans, grains, and veggies that can go for a few days. If it tastes good, I don't mind eating the same thing three days in a row but I'll keep on hand some avocado, nuts, different sauces, already cooked tofu, an egg, etc. to keep things interesting for lunch and dinner.
7. Make my own granola and trail mix bars
This might be one of those pipe dream resolutions. I may just continue to buy Clif Nectar bars. But considering bars are just some grains, nuts and dried fruit binded together with some sticky syrupy sugar, it would be much cheaper to make it. If I get around to it, I can follow this recipe from Mother Earth Living.
8. Sign up for community-supported agriculture
With Philly's own Greens Grow right in Brian's neighborhood, we have no excuse not to buy shares in a local farm and pick up weekly boxes of fresh produce. Here's more information on their CSA.
Quick Chicks with Onions (vegan)
1 tablespoon extra-virgin olive oil
¼ medium yellow onion, diced
1 can (15 ounces) organic chickpeas, drained and rinsed
sprinklings of the following spices to taste:
ground cumin
ground cayenne pepper
dried Italian seasoning
salt
freshly ground pepper
Heat olive oil in small saucepan over medium heat. Add onions and sauté until translucent and just slightly browned—about five minutes. Add chickpeas, cumin, cayenne pepper, Italian seasoning, salt, and pepper. Stir well, cook for another 5 minutes or so (until chickpeas start to pop open) and taste and adjust seasonings to your liking as you go along. I like a lot of cumin and a generous dose of cayenne for flavor, bite, and a nice orange tinge. Chill and serve over salad or eat immediately.
1. Learn how to grow a container garden
I don't know what happened this New Year's Eve but while my mother and stepfather were out partying (with silly string, no less) until 3 AM, Brian and I spent the evening making and eating hot-sauced glazed tempeh (recipe courtesy of Veganomicon), roasted sweet potatoes, and too-bitter rappini; doing a crossword puzzle; watching an episode of My So-Called Life; and then setting the alarm for 11:30 PM so we wouldn't miss the ball drop at midnight. The next day, I spent a few hours at Barnes and Noble looking through gardening books and decided that, this year, I really want to grow a plant of some sort without killing it in a few weeks. I'm very much settling into my slide into domestic middle-age. Anyways, I don't want to spend $4 for a bag of out-of-season sugar snap peas anymore. And I'm sick of buying fresh parsley and only using a few sprigs of it. With the world as crazy as it is, peak oil and all that stuff, I'd better learn to grow at least some of what I eat.
2. Eat more fruit (and a little dark chocolate in moderation) and less refined, processed sweets
Before I started Weight Watchers in 2005, my downfall was greasy Chinese takeout and lots of it. I enjoyed sweets but never gorged on them. Then after dieting for a while, my sweet tooth grew. Most of the extra weight I've put on this last year is due to my need for two desserts: one after lunch and one after dinner. I'm vowing to eat more fruit throughout the day and substituting my after lunch treat with fruit and if I want to be really decadent, maybe some dried mango (yum).
3. Eat out less and cook at home more
The rest of my weight gain is due to weekends of greasy vegan Chinese takeout, not bringing my lunch to work and eating out, or bringing an Amy's Organic frozen meal or another paltry serving of food to work and supplementing it with vending machine goodies. A main culprit of eating out more is not because I have an aversion to cooking but my lack of sleep and poor menu planning. To make sure I have the energy to cook at night, I'm aiming to go to bed just an hour earlier so I am less tired and have more energy and time to devote to properly planning what I'll eat all week.
4. Eat less cheese
This gives me no pleasure but it is an attempt at virtue. Do it for the cows. Besides, cheese has no nutritional value whatsoever, unlike eggs and fish (says the pesceovotarian). Any calcium and protein in cheese is negated by all the fat. Oh, the luscious fat. I'm no monk though so I think I'll start by just eating less of it. Rather than buying grocery store cheese every week and melting it on anything edible, I'll save my cheese indulgence for the really good stuff, the stuff that isn't neon and melted.
5. Eat more beans
Listen to the recent Food for Thought podcast on beans (the episode from December 14, 2007). Beans are a staple in many culinary traditions, including the Puerto Rican one I come from. As a child, I wasn't a fan of beans. I would only eat pigeon peas, or gandules, which my grandmother would make for me. Now there isn't a bean I won't eat. I'm particularly fond of pink beans, black beans, chickpeas, and cannellini beans . Canned or fresh, I'm going to make an effort to eat beans everyday. There's really no reason not to since canned beans are readily available, priced right and just a can opener away. My lunch salad today was elevated with the addition of chickpeas with sauteed onions (recipe below). And I'm not hungry nearly three hours later, miracle of miracles.
6. Cook and more soups and chilis
I'll concentrate on making soups, chilis, rice and beans and other large servings of beans, grains, and veggies that can go for a few days. If it tastes good, I don't mind eating the same thing three days in a row but I'll keep on hand some avocado, nuts, different sauces, already cooked tofu, an egg, etc. to keep things interesting for lunch and dinner.
7. Make my own granola and trail mix bars
This might be one of those pipe dream resolutions. I may just continue to buy Clif Nectar bars. But considering bars are just some grains, nuts and dried fruit binded together with some sticky syrupy sugar, it would be much cheaper to make it. If I get around to it, I can follow this recipe from Mother Earth Living.
8. Sign up for community-supported agriculture
With Philly's own Greens Grow right in Brian's neighborhood, we have no excuse not to buy shares in a local farm and pick up weekly boxes of fresh produce. Here's more information on their CSA.
Quick Chicks with Onions (vegan)
1 tablespoon extra-virgin olive oil
¼ medium yellow onion, diced
1 can (15 ounces) organic chickpeas, drained and rinsed
sprinklings of the following spices to taste:
ground cumin
ground cayenne pepper
dried Italian seasoning
salt
freshly ground pepper
Heat olive oil in small saucepan over medium heat. Add onions and sauté until translucent and just slightly browned—about five minutes. Add chickpeas, cumin, cayenne pepper, Italian seasoning, salt, and pepper. Stir well, cook for another 5 minutes or so (until chickpeas start to pop open) and taste and adjust seasonings to your liking as you go along. I like a lot of cumin and a generous dose of cayenne for flavor, bite, and a nice orange tinge. Chill and serve over salad or eat immediately.
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