Showing posts with label Vegan Mofo. Show all posts
Showing posts with label Vegan Mofo. Show all posts

10/30/12

Vegan Mofo: Green Goddess Dressing

So I've been on a garlic kick recently (like for the last 18 years or so). However, I am almost never on a salad kick. I don't know why, but salads just don't excite me the way that a good stew or casserole does. However! This is really dumb because I happen to live in a place where truly fancy salad greens like mache, arugula, butter lettuce, endives, ect are all totally commonplace and cheap.

Its kind of like how you can buy a stick of Brussels sprouts at Whole Foods for like $4.99, and a huge bag of them are like $.99 here in Berlin. (Chalk it up to being closer to Brussels, I guess.)

My point is, I should be exploiting this price difference to my advantage and eating my weight in fancy field greens! Yet, I often think of a salad as a pale side to a rich dinner.

Not today though! I've been working my way through Appetite for Reduction (insert obligatory gushing about Isa Chandra Moskowitz here) and she has a whole range of interesting salad dressings to try from. And her garlicky Green Goddess Dressing is truly a thing of beauty. With peppery parsley, creamy tahini and tons of garlic, its enough to even drive my salad-hating hubby to steal from my bowl.

This one is going in the permanent rotation.

Song of the Day: Taylor Swift- We are Never Getting Back Together


10/22/12

Vegan Mofo: Sweet Potato w/ Apple Corn Salsa

Hey guys! Just a normal Monday night, nothing too exciting but as its Vegan Mofo I will share my simple dinner. This was a baked sweet potato with some garlicky kale and "apple corn salsa" which is actually really good. You just saute some chopped red onion and add in a chopped apple and a handful of corn. Salt and pepper it up, then when everything is well-cooked add in a splash of balsamic vinegar.

The kale was also special because its super-rare in Berlin (at least, as far as I can tell.) I found a stand at the Farmers Market last week selling it so I bought a metric ton and froze it so I can have kale all winter!

Hurrah! Not every day can be exciting. :P

Song of the Day: Nie Mehr- CRo

10/20/12

Vegan Mofo: Trendy Chile w/ Chipotles, Sweet Potatoes and Chocolate

If you've browsed through recipe pages at all (and yes Mofoer, I know you have) you may have noticed that there are more Vegan Chile Recipes than there are vegans. Everyone has a slight variation with a wild weird ingredient that catches on like wildfire for a bit. For the last few years, you could say these were:
  • Chipotles
  • Chocolate
  • Beer 
  • Brussel Sprouts
  • Tomatillos
  • Sweet potatoes
 Well, I love trying new things and I'm not really married to any special recipe of my own, so whenever I make chile, I go for broke. This time was no different. This chile contained 3-4 chipotles, a handful of dark chocolate chunks, sweet potatoes, and a sip of beer, among other, standard chile ingredients. I served it over soft polenta with some chopped onions and cool yogurt. It was outstanding, if almost a little too trendy.

I would post the recipe, but I don't want to add to the clutter of the online vegan chile world. Just go experiment kids, its hard to mess something so essentially and innocently good!
Song of the Day: Basement Jaxx- Do your thing

10/18/12

Vegan Mofo: Anxiety Reducing Tamarind Coconut Curry


Oh my Gosh you guys, I went to the doctor yesterday and I was so freaked out. No idea why, but the idea of going to the doctor in a foreign country always freaks me out. What if he or she doesn't understand what you are asking for and removes a rib or something? Or what if they totally miss any problems because you don't understand the question? I once went to a doctor in Budapest complaining of a stomach ache and they gave me a sonogram. True story.

But then I remember that my German is much better now, and because everyone here is way into holistic medicine the only risk of going to a doctor is likely to be a lecture about doing yoga and taking magnesium supplements. Yes, my doctor ended up being super chill. She even wrote in my prescription that I should get a hula-hoop to reduce menstrual cramps. What American doctor (who wasn't insane) would prescribe a hula-hoop? No, they would hand you a bottle of painkillers. Oh America, how I miss you.

Anyways, despite kind of being in love with my new German doctor, I was still a little shaky from the morning of predicting horribles. And what better thing to eat to calm you down than a big, spicy curry? For some reason curries always calm me down- the spicier the better. Maybe curry powder has a secret calming effect. Or its just the appeal of standing in the kitchen chopping vegetables for big aromatic stew- definitely takes your mind off you problems.

Either way, for me curries are the ultimate soulful comfort food- plus a good excuse to get rid of any veggies remaining in your fridge. Its not really an authentic recipe (I mean, obviously), but lemme give you the equation for how I do it. Its hard to screw up, it gets the job done, and coconut milk is pretty forgiving if you need to add in more curry or spice.

Tamarind Coconut Curry
 1 onion
3 cloves garlic, chopped
1" ginger root, peeled and chopped
[Lots of veggies]
1.5 T curry powder
Cayenne pepper
1 T Tamarind paste (if ya got it)
1 14 oz can Coconut Milk (light is fine)

Tomato/ Tomato paste
Agave nectar (optional)

1.) While a pot or wok is heating up to medium with a few tablespoons of oil, chop up an onion, 3-4 cloves garlic, and  ginger. When oil is hot, throw them in.
2.) While they are cooking, chop up whatever veggies are lying around, eg., carrots, leeks, peppers, zucchini, broccoli, bok choi, mushrooms, ect.
3.) Throw those in to the pot, and saute a few more minutes. Next, sprinkle over everything 1 and 1/2 tablespoons curry powder, plus 1 tablespoon tamarind paste and a pinch of cayenne pepper. Stir to coat.
4.) Finally, add in a 14 oz. can of coconut milk, plus a squirt of agave nectar (to counteract the sour tamarind.) Throw in some chopped tomato if you have some, or a squirt of tomato paste.
5.) Cook for 15-20 minutes and taste to adjust seasonings.

Serve with rice, cashews, chopped herbs, ect.

Song of the Day: Ben Folds Five- Do it anyway

10/15/12

Vegan Mofo: Mushroom Tibs

One thing about vegans is that we tend to have serious cookbook lust. Vegan cookbooks are portals into another world of not being outcasts because of our aversion to animal products, and we cling to them for dear life, hoping they will provide the perfect thing to serve to our in-laws or boss to trick them into thinking we are "normal." *(Which we will be in 20 years, when the entire world is vegan and artisan vegan cheese is in every corner market.)

Here in my household, my husband is a pretty good sport about not getting his desired ham and schnitzel dinners on the reg, but I still love finding a recipe that knocks socks off, vegan or not.

And I just found one yesterday, courtesy of (who else?) Isa Chandra Moskowitz, grand doyenne of Vegan cuisine. I've been reading her new cookbook, "Appetite for Reduction," more as recreational reading than instructional, but I decided to cook one of my bookmarked recipes yesterday, Mushroom Tibs.

An incredibly simple and pantry-friendly side, this is essentially mushrooms coated in a bit of tomato paste and tons of warm and sexy spices that will make your kitchen smell great. Served with some turmeric rice with raisins, and de-frosted green beans with tons of fresh lemon, I had an amazing, almost restaurant quality meal which thrilled us both for almost no cash.

Next time I will make twice as much! And there will be a next time, trust me.
Song of the Day: Aluna George- Your Drums, Your Love


10/11/12

Vegan Mofo: Vegan Pad Thai, in a way


Pad Thai is supposedly the national dish of Thailand, but those of us who grew up in Northern Virginia know: this is the dish of our people, too. Nova has an overflow of excellent Thai restaurants, and every Friday night without fail, government bureaucrats return home to their Lake Barcroft mini-mansions from a week of thanklessly pushing papers and sitting in traffic in our nation's capitol, to turn to their spouse and sigh: "Lets just order Thai."

This prevalence among the cosmopolitan upper-class has leaked into every nook of NOVA society, to the extent that my Art Teacher in high school would let us leave mid-class to go get takeout, as long as we brought back a shrimp Pad Thai for her, too. As kids, we went our for Thai before Prom and Homecoming, we went after victorious swim meets, we went our for Thai when we didn't have dates on Friday night. And now, when I come home to the US the first thing we do when we get off the plane is swing by Rabieng's to pick up a takeout order.

My point is: I love this dish. So when my boyfriend Husband S offered to go pick up the ingredients, I was thrilled. Until it came time to actually make the dinner and I realized he forgot something rather important. The noodles. He forgot the Pad!

So I wondered... can you make it with rice? It turns out, you can! Kind of! So this is my very tweaked take on the classic dish- minus noodles, fish sauce, and shrimp. Its vegan, and more of a Thai-style fried rice I guess, but its still absolutely delish.

*****
Pad Thai Style Fried Rice

1 c. rice

3 Tbsp. Tamarind Paste
2 Tbsp. Soy Sauce
3 Tbsp. Agave Nectar
2 Tbsp. Rice Vinegar
Chile Sauce or Chile Flakes, to taste

Peanut oil
3 cloves garlic, diced
The white part of one leek, sliced (OR half a head napa cabbage, sliced into thin strips)
4-5 green onions, sliced
2 handfuls Mung Bean Sprouts
1 package firm Tofu, pressed and sliced into small rectangles
Any other veggies you want to use up (e.g., sliced mushrooms, strips of peppers, broccoli, ect.)

2 Limes, sliced
Plenty of roasted peanuts for garnish

1.) Cook the rice. When its finished, remove to a bowl and drizzle with peanut oil, tossing a bit to coat. Set aside. (You want it as cool as possible so this would be great to do in advance~ or use leftover rice.)

2.) Next, in a small saucepan, combine tamarind paste, soy sauce, agave nectar, and vinegar. Bring to a simmer then lower heat and add chili flakes or sauce to taste. (Note: I used really thick tamarind that doesn't break down entirely, requiring me to add the mixture over a sieve. There are various types of tamarind paste out there so this may or may not be necessary.)

3.) In a wok heat the peanut oil to medium (but not to smoking.) Add tofu and fry for about five minutes or until lightly browned. Add in garlic, leeks and onions and cook a bit longer. Then add the rest of your veggies and sprouts and cook a little longer. Finally, add in your cooled rice and the tamarind mixture, tossing to coat. Cook for 5-10 minutes, until rice is fried  and sauce is evenly distributed.

4.) Serve with limes for squeezing and topped with roasted peanuts.
*****


Song of the Day: Anita Ward- Ring My Bell

10/10/12

Vegan Mofo: Silver Dollar Pancakes

In my ongoing quest to make soulful vegan mofo-foodsies, today I had a special request for breakfast: Silver Dollar Pancakes! For the uninitiated, these are very special pancakes that take years of training and have nothing to do with normal pancakes. (Shhhh.... you just make normal pancakes, except smaller.)

Any-old-way, I used my old standby recipe from Vegan Brunch and doused them in maple syrup and vegan margarine. I served them alongside some grapefruit and amped up vegan wurstchen (sausages.) I trick them out by sprinkling garlic powder and paprika on them, which is basically enough to trick out anything.

Awesome breakfast, to be followed by problematic but still awesome dinner of Pad Thai!

Don't worry, I'll tell you tomorrow. :)

Song of the Day- Scissor Sisters- Don't Feel Like Dancing

10/9/12

Vegan Mofo: Miss America

Mashed potatoes and chickpea gravy, spicy tofu, steamed veggies
You know, its really great living in Germany and I have a great life here. But sometimes, its unavoidable, I just miss the USA.  I miss being able to get a bagel or a vegan cupcake or a soy pumpkin latte with great ease. I miss being able to watch the Daily Show at 11 pm instead of the next morning. Hell, I miss "pm". I miss movies without subtitles. And I especially miss that special brand of sarcasm, pop-culture references, and absurdity that defines the American sense of humor.

My hubby just went to Toronto last week, and thought its not the US, (its in a place called "Canada" for those of you who don't know) I was still insanely jealous that he was on the North American continent, with possible fleeting access to bagels and the kind of boisterous diversity that Germany has yet to accomplish. So this week, as I was focusing on my Vegan Mofo topic of "Soul Food" I was trying to think about what kind of Soul Food is really 'Merican. For me, really, it comes down to TV dinners and Pad Thai.

Sure, Pad Thai isn't very American, but that's what I grew up on (at least on special occasions) and the fact that Northern VA has such a embarassing riches of great Thai restaurants (among great Ethiopean, Salvadorean, Peruvian, ect) is EXTREMELY American. On the other side of the spectrum are the convenience foods- Mac and Cheese, Hot Dogs, Hamburger Helper- that people of a certain age and class grew up with.

Anyways, long explanation over- I was longing for some USA soul food today, so I went for what is to me classic TV dinner- Mashed potatoes and chickpea gravy, steamed broccoli and carrots, and some mystery meat (in this case, tofu is our meatloaf stand-in.) Simple and perfect- now it just needs one of those mushy microwaveable brownies....

Next up, Pad Thai!


Song of the Day: Weezer- American Girls


10/8/12

Vegan Mofo: Pumpkin Fries at SY's

I have a friend named SY who is very funny and talented, being equally skilled at feng shui, explaining German culture to beginners, booty dancing, and cooking wonderful food. She also has many nicknames which I like to taunt her with, including "Mamph-Mamph" (German for "yumyum!") and "Sookie Younhouse." (Having never seen True Blood she is less than thrilled with the last one, but tolerates it.)

ANYWAYS. I'm at her house today "working" and she made a lovely lunch centered around a Hokkaido Pumpkin, sliced, drenched in pungent pumpkin oil, and baked, kind of like "Pumpkin Fries".

It was delish and maybe a good idea for mo-foers looking for a way to consume their October pumpkin bounty.


Song of the Day: Against Me! -Thrash Unreal

10/2/12

Vegan Mofo: A Tale of Two Chard Soups

Creamy Chard Soup w/ Tostones, from The Inspired Vegan
 I have this vision that comes to me when I'm feeling under the weather. Since I'm already compelled to eat lots of garlic, my Dayquil-addled brain reasons, why not just roast a shitload then make it into a soup? Yes, roasted garlic soup! With some greens! Why not? It should work!

Roasted Garlic Soup (kinda)
But you know, it kind of doesn't. I mean, its not horrible or anything, but I've never successfully managed to bring out the rich, velvety flavor of roasted garlic without drowning it in broth. Well pas failures aside,  I tried my old trick again this week, this time spicing it up with some swiss chard, mushrooms, and a bit of miso. (And then, since I was sick and couldn't taste it anyways, I squeezed a bunch of lemon juice and put a bunch more diced up garlic in there too.) It was fine. It got the job done- the job being "transporting nutrients to my system"- but one couldn't really call it "Soul Food."

I will perfect this one day, troopers. But this week, I had to make room for another Chard soup, this one from Bryant Terry.

I actually spend a lot of time on this blog discussing how much I like Bryant Terry, I realize, but he actually is so freaking cool that he sort of deserves it. His cookbooks are packed full of exactly what I would describe as "Soul Food"- vibrant, multi-ethnic dishes with history and flavor that doesn't come from using fancy ingredients. His Creamy Chard Soup with Tostones (pictured above), for example, has very few ingredients- some chard, coconut milk, a pinch of cayenne, some plantains- but its all about the technique and the mix. He says its inspired by a Carribean dish, with Tostones naturally being a Latin American addition that brings some crunch to the subtle soup. (They are also a fun way to release aggression, I have learned.)

So thanks to Terry for saving the day. And now on to the next culinary soul food adventure!

Song of the Day: Sister Nancy- Bam Bam

10/1/12

Vegan Mofo: Jambalaya

Jambalaya! I feel like there was a dorky commercial in the nineties advertising some instant Jambalaya-flavored rice mix, where a couple danced around the kitchen while a brass band plays, instantly transporting themselves from their hum-drum lives to the spicy streets of New Orleans.

Well, that commercial may have been stupid, but it got one thing right: something about the food of New Orleans makes people feel festive! Its interesting, because so much of said food is like, rice, gravy, and boiled crustaceans, but somehow the people there know how to transform humble beginnings into rarefied gourmet delicacies. Jambalaya is no different- you can't help but feel a little bit special when you make it. Just please don't make me cringe by dancing around your kitchen shouting, "Jamba-LAYA!"

Note: I don't pretend to be an expert on Authentic Cajun cooking (and certainly, vegan food tends to not be very "authentic").  This recipe is loosely inspired by several in the Southern Foodways Alliance Cookbook but they also have widely different ways of preparing it, including one version where the dish is baked. Of course, if you have alternative suggestions please feel free to chime in in the comments.

Vegan Jambalaya 
1- 2 Servings Vegan chorizo, (or other sausage) sliced (A cups worth is great)
1 medium onion, diced
1 Green pepper, diced
3 stalks (or so) celery, sliced
2 garlic cloves, minced
1 cup mushrooms, diced
2 cups rice
3 and 3/4 cups veggie broth (or water + bouillon, or faux-chiken broth)
1 tbs. Creole/ Cajun seasoning
2 Bay leaves
Sprig thyme
1 14oz. can diced tomatoes (with green chiles is good)
Liquid Smoke
Paprika
Tabasco sauce
Salt and pepper
Oil

1.) In a large pot, saute your sliced soy-sausages in oil. If they are chorizo flavored, you're good to go, but if they are plain, then soup them up generously with the following: paprika garlic powder, liquid smoke. After they are good and browned, remove them with a slotted spoon to a separate dish, and keep the flavored oil.
2.)  Add in the onions, celery, and pepper and cook for 5 minutes. Then add in garlic and mushrooms and cook until softened, seasoning with salt and pepper.
3.) Add in water or veggie broth, tomatoes, Bay leaves, thyme and Cajun seasoning. Bring to a boil, then add in rice. Stir to combine, lower heat to a simmer, and cover until rice has absorbed most of liquid and is soft (you might need to add in more liquid if its too dry). Stir sausage back in and a dash of liquid smoke. Season to taste with Tabasco sauce and serve, alone or as part of a Cajun dinner.







9/25/12

Vegan Mofo and Winter are coming! Better bulk up!


Its the end of the September, and that means two things: 
1.) Time to start breaking out super-star winter breakfasts, like the banana pancakes above, bedecked with toasted walnuts, raspberries and maple syrup. Packing on the pounds this time of year isn't a no-no, its practically a an obligation. Especially if you have a cruel husband who refuses to turn on the heating until November.
2.) Its almost Vegan Mo-Fo!

And what IS Vegan Mo-Fo, asks no one? Well, in case you missed out the last 3 years, it is a month long blogging event wherein food bloggers all over the world write a blog post every day of the month about, you guessed it, vegan food! Sometimes people have themes and only blog about e.g., orange food, or sauces, or ice cream recipes, but it is not necessary to have a theme to participate. It is really fun because vegan bloggers are in hyper-blogging mode for a whole month so there is tons more food porn, recipes, and cool ideas that you never thought of before from blogs that you may never have heard of before. On top of all that, the Vegan Mofo Headquarters webpage has a list of all participating blogs for your perusal, and will highlight cool posts, as well as run some competitions and giveaways.

Its just good old fashioned fun.

SO of course I will do it again this year, although I usually run out of stamina at one point. And I have a theme, kind of! I will be blogging about recipes from my cookbooks, but focusing on what I consider Soul Food- vibrant, creative comfort food. I especially dig stuff from Latin American, Caribbean, and Southern traditions. Most of my cookbooks are vegan but for those that aren't I may also veganize a few recipes. In sum, you can look forward to some highlights and experiments in my version of Soul Food.

Here's some of the cookbooks I'll be using:


 So, I am super excited for another successful Mo-Fo! The deadline for sign-up is tomorrow, so if you are interested head on over to Vegan Mofo HQ to read more and sign up if you like! If not, you can still follow along at home, because I'm willing to guess that many of your favorite bloggers will be participating. See you next week!

Song of the Day: Grouplove- Tongue Tied

10/30/11

Vegan Mofo: BBQ and Cupcakes

People constantly ask me what the difference is between Germany and America. I usually say that its not all that different, that socio-economic and cultural factors make more of a difference than the actual country you are living in, bla bla bla until the person gets bored and walks away. But if really pressed, I'll talk about the food.

First off, we've got the bread. Americans don't have one standard, but in general we like it relatively soft and fluffy with a crust. Germans, on the other hand, like bread that is as healthy as humanly possible. I'm talking coarse brown, sour bread with 15 different kinds of seeds and grains so big you can make them out from across the room. Just try to give a slice of Wonderbread to a German, I dare you.

The second thing is, Germans (and Belgians, and Dutch...maybe French too) think its totally normal to eat chocolate for breakfast. As a kid I sometimes indulged in Cookie-crisp cereal or the like as a treat, but in general chocolate is more a dessert thing to me... not so with the dozens of breakfast products here created with chocolate. You've got spreadable chocolate, chocolate flakes to sprinkle on buttered bread, even muesli at health food stores contains chocolate. Dream come true, right?

Anyways, there are many other scandalous food habits of the Germans that I could expose for you today (bread and cheese at every meal! 6 cups of coffee a day! beenkuchen!) but I don't want to ruin the mystery. I, meanwhile, steadfastly maintain my American way of life as best I can. This week, that meant BBQ'd soy curls for lunch (above) and chocolate cupcakes with no proper icing. (Shortening is apparently not a part of the daily diet. Will bring back 6 tubs after Christmas...).

As I always say, Germany isn't better or worse than the US, just different. And they both have something to learn from one another. For instance, let's introduce icing to Germany, and they can teach us about chocolate for breakfast... pretty soon, we've got inter-cultural breakfast cupcakes. Ah, a world without borders. :)

10/21/11

Vegan Mofo: The perfect recipe

So I made the pineapple cashew quinoa stir-fry from Veganomicon again last night. This time I made it with tofu and ommitted a few steps. And guess what? It was freaking PERFECT. The quinoa is like caviar coating the pineapple pieces that pop in your mouth, the spicy basil and mint are bright and hot, the flavoring is perfectly savory, its just a complete and total winner.  S. was like, "why don't we make this more often?" And I was about to reprimand him that I make it about 10 times per year, when I realized that most of the time I make it with leftover quinoa and eat it all myself. Ooops.

Anyways, this success got me thinking about some of the other cookbook recipes that I make time and time again, always with great success. Tomorrow I'll post a list, and try to find links to recipes for each.

In the meantime, I received an award!  Thank you to Michelle from A bit addicted to cookbooks for nominating me for the Liebster award! (Hey its even in German!)

Now I have to nominate 5 people with less than 200 followers, and so shall do so! Congrats folks, you are my lieblings (though I'm not totally sure you all have less than 200 followers... whatev.)

1.) Crack the Plates
2.) Pixiepine Blog
3.) It ain't meat, babe
4.) Seitan is My Motor
5.) Veggie Terrain

Ich liebe euch!


10/19/11

Vegan Mofo: I love my Kiez

A hipster baby eating at Cafe Marx? OMG that is so Kreutzberg, Alter...
Not to brag, or anything, but I live in pretty much the coolest neighborhood (or "Kiez" in Berliner slang) in the world. That's right, Kreutzberg 36, sort of a German Sesame Street for hippies and hipsters, maybe you've heard of it from your annoying globe-trotting friend who claims Berlin is the new Brooklyn. It's gained sort of a reputation lately and has experienced an influx of ridiculously hip British, French, and Spanish ex-pats looking to live in an artisitic, up and coming neighborhood. (This, of course, infuriates all the people who lived here before it was the center of world-hipsterdom, but what can you do.) People can complain about foreigners and gentrification all they want, but to me this neighborhood is pretty much paradise. Here are a few reasons why:

A vega-burger from Germany's first vegetarian fast-food restaurant, on Wienerstrasse
Now might be a good time to mention that punks burnt down a local McDonalds... twice
Guerilla gardening is really taking off. Check out above ground U-bahn-tracks in the background.
A soja latte w/ extra foam at Cafe Marx
One of several Sudanese restaurants around, serving up excellent tofu wraps.
Thrift store at Spreewaldplatz- meeting all of your bowling shoe, accordian, and cowboy hat needs.

Morrocan vegetable tagine, falafel, fresh carrot juice, and Veggie doner's at Rissani

And of course, every open surface is covered with murals and graffiti.

So that's my neighborhood, at least for the time being. And although I move around a lot, I'm proud to call multi-kulti, vegan friendly, hipster populated Kreutzberg my home. Come visit sometime!

Song of the Day: Kiezkiller

10/17/11

Vegan Mofo: A Miso to Remember

Miso and I, sizing eachother up (I'm Cary Grant, obvs)
I have this needlessly tempestuous and stormy relationship with miso (ie, fermented soybean paste.) Its like, every time I see it in a bio-store I go up and examine it flirtatiously. I hold onto it for five minutes at a time while I walk around the store, pretending to be totally casual. Sometime, I even bring it to the register. But in the end I always return it to the shelf. Why? Because I simply cannot bear to spend 8 f#@king euros on what is basically a condiment. But then... I dream all night of all the things I could have made with it. Macaroni and cheeze.... miso-tahini dressing... mushroom gravy.... soup.... and then I get annoyed and think of rushing back to the store, only to realize its too late, its already closed and my hesitancy has cost me my chance for happiness. I mean, with me and miso its like An Affair to Remember... star-crossed lovers, always too late, kept apart by misunderstandings and fate.

Until today! I found a huge tub of miso for 4 euros in an Asian market near Alexanderplatz, and finally, all of my miso fantasies can come true!! First on that list was a simple classic, roasted vegetables with miso-tahini sauce.

I started with roasting a gazillion vegetables- beets, zucinni, carrots, onions, sweet potato, a fistful of mushrooms, a tiny pasrnip, ect- with some oil, salt and pepper at 400 degrees (200 c) for about 25 minutes, or, long enough to call all three of my student loan officers. Then, I made the ridiculously simple miso tahiuni sauce--- whisk equal parts white miso and tahini, add a drizzle of agave nectar, and whisk in warm water until desired consistency is reached.

The end result was the super healthy plate of my dreams- mixed vegetables, roasted to perfection, fluffy quinoa and my perfect, heavenly miso-fix. Perfection attained.
Song of the Day: Fiona Apple- Why try to change me now

10/16/11

Vegan Mofo: Mushroom Risotto

Just a quickie today, kids!

Made risotto last night, the same way I always do, except this time, S had a brain flash. We could leave out the veg of the day (in this case, mushrooms) and just add it into our individual servings. Then, we can make a different veg tomorrow and add that into the leftovers! Brilliant, right? Especially if you have a ton of risotto rice and not a lot of one particular vegetable.

Two other small pieces of news: The NYT actually managed to have a whole article on vegan recipes without snarking! And the recipes look fairly good! Check it out here.

In other news, I started a new blog on a totally different subject- migration, statelessness, and refugees. In the off chance that those topics interest you, please feel free to check it out:
http://noncitizensoftheworld.blogspot.com/

10/15/11

Vegan Mofo: Let's Talk About Veganism

Two things happened in the last few months that made me want to write this post: 1) I finished Eating Animals by Jonathan Safran Foer and 2) I decided to look up my old friend the "Voracious Vegan" and saw what a shit-storm has been going on with her blog, which is now a non-vegan food blog called Voracious Eats. (You can read the now infamous post, "A Vegan No More" here.) Since I didn't eat anything of note yesterday, being a bit sick, I thought I would go ahead and comment on these two issues for Vegan Mofo.

These two "events" (if you can call them that) intertwined because they both deal, on some level, with how vegans and vegetarians interact with omnivores. In Safran Foer's book, he researches factory farming extensively, and also looks at small sustainable animal farms to research what is the best food to feed his child. Although he eventually lands on vegetarianism, for both ethical and practical reasons he finds it hard to disown those that are working hard to provide good alternatives to meat-eaters, and at the end feels compelled to support their plight as well.

The point is that, while he advocates vegetarianism strongly, he makes the point that the dialogue between veggies and omnis should not be quite so, well, fraught with rage and accusations. Discussing diet choices can already bring out the worst in people (just ask my boyfriend how racist I am against Germans and their love of mayonnaise), and when we involve animals in that discussion we really get into sensitive territory. This is because human beings have an incredibly complex relationship with animals, which is really about our relationships with ourselves. The way we feel about animals, not to mention our views on whether or not they ought to be eaten, are inextricably intertwined with our views on human beings, God, nature, and morality. And you expect to untangle all of this over a dinner party?

The point is, when we talk about vegetarianism, we also talk about all of these other matters. ("Here comes everyone.") So its no surprise that people get extremely emotional about it. However, let us do ourselves a favor, and try to separate two things when we discuss veganism/ vegetarianism: ethics and health.

1.) Ethics
I went vegan for ethical reasons. (And to impress my hot vegan boyfriend at the time. So shoot me.) I thought about it deeply and felt that, if I were on a desert island alone with my dog, I would probably have to eat her. But not being on a desert island, I was privileged to not have to eat my dog, or any other animal. I always could, but I don't have to. So why should I contribute to a system that harms the planet, causes unspeakable cruelty to living beings, and facilitates human rights abuses on labor?

The answer, for me, is obviously I shouldn't. BUT.... what if I lost that privilege of being able to choose? What if I had to eat meat?

2.) Health
When I went vegetarian almost 10 years ago, I noticed two changes to my health: one, I didn't get stomach aches anymore (I think I was mildly lactose intolerant) and two, I ate a wider range of food which made me feel happier.

But that's basically it, friends. I didn't lose weight, my skin didn't clear up, I didn't notice a huge change in energy or mood... basically, I was the same, but I liked my food a lot more and enjoyed cooking a lot more. But for me, it wasn't some miraculous health change. (I know it is for some.) It also, on the other hand, did not have any negative effects. I had the same health problems as before (eczema, hay fever) at the same levels, and didn't suffer from any huge physical changes.

But here's where I bring up the example of the artist formerly known as Voracious Vegan... she did experience massive changes apparently. She got very ill, lost her energy, and became depressed. To me, this effectively removes her choice. This is now the desert island scenario.

It is my opinion that if, for whatever reason, you cannot sustain a vegan diet (and given the variety of people on this planet, this has to be a possibility for some) than you should not have to sacrifice your health and happiness to do so. Similarly, you should not continue to eat grains if you are gluten intolerant or peanuts if you have a nut allergy. (Isn't this sort of a no-brainer?) I can't see any reason why a vegan diet cannot provide all of the essentials that people need for their life, but I'm not a doctor so how the hell should I know? Listen to your doctor and don't eat what makes you sick.

I love animals, but I love myself more, and I would not put myself at risk to be vegan. So far, I have never had any diet-related health problems in my 10 years of vegetarianism and 6 or so years of pretty decently adherent veganism. I don't personally know any other vegans that have either. But I am willing to admit that it is possible and that if you are struggling big time, maybe you should try something else. Let's not torture people to beleaguer the point, vegans: if everybody ate less meat we would already be getting somewhere important, and forcing people to stick to a diet they don't like, or even makes them sick, is not our job.

Voracious Vegans
That being said, I was bewildered to read, both on the comments section of Voracious Eats and elsewhere, tons of people angrily tearing down vegans as propagandists, liars, cheats, and fundamentalists, who will do anything to get their way. Looking around at vegan cooking blogs, I see so much positivity, delicious food, and just general love- but maybe I'm not reading the right blogs?

The way I see it, vegan food speaks for itself. It is just as delicious as non-vegan food, with the added benefit of not containing dead animals. If that's not enough of a sell for you, then I'm not going to be able to convince you by screaming "meat is murder!" I was really disappointed to see people accusing Tasha of having lied about her illnesses or secretly hating animals or calling her a bitch and even evidently sending her and her family death threats. (WTF?) Guys, we don't win the war against factory farming and cruelty to animals by attacking non-vegans, especially people who tried it and couldn't make it work for them. In my opinion it is much more effective to seduce people gently, by serving them delicious vegan and vegetarian options to eat, providing them with information if necessary, and raising awareness of the dangers of the current food system. A lot of people come over on their own, but almost no one changes the way they think about food because of being cursed out or attacked. I mean, is that how you went vegan?

Its not necessary to demonize non-vegans. People contribute to the cause in their own way, and if that way is veganism, then that is awesome, please pass the cupcakes. But if not, it doesn't mean you are an evil person. Just as my diet doesn't make me a fanatic or human-hater. But also not a saint.