Recipes from The Inspired Vegan- Beans, Greens, Yams, Molasses Cake

I believe I have expressed my fondness for Bryant Terry on this blog before, and his first cookbook Vegan Soul Kitchen is now somewhat of a classic (according to me.) SO when I heard he had come out with a new cookbook, The Inspired Vegan, I knew I had to rush out and get it. (And/ or, wait 6 months until I was back in the US to grab it.) Happily, while on my honeymoon I had the chance to go to one of my ALL-TIME-FAVORITE places in the whole country, Charis Feminist Bookstore in Atlanta, GA, and they happened to have a copy sitting on the shelves! And that's not exactly a coincidence, because much like Charis, the book is packed with fascinating info about art, music, and social justice. The menus are dedicated to different themes and people that interest Terry, like Shirley Chisholm, Grace Lee Boggs, and Funmilayo Ransome-Kuti, and interspersed with his own memories and interests, while giving information for those who are interested in further reading or volunteering for different causes. In this respect, it is much more than a cookbook. But just in case you have no interest in politics, history, music, the environment, or history (HA), you can still enjoy the recipes, which range from Southern soul food to Asian fusion to African cuisine. For me, being interested in all of those things (and how!) its the perfect drool-worthy cookbook that also inspires you to go beyond the pages and find out about all the cool people and movements he mentions.

I picked out a few recipes to cook for me and S.'s one month anniversary: black eyes peas in garlic ginger braised mustard greens, (or in my case, chard) and molasses, miso, and maple candied sweet potatoes. I served it with white rice rather than the suggested forbidden black rice, and it was totally delicious. The greens and beans were spicy and flavorful but still subtle in comparison to the juicy sweet potatoes that were bursting with strong flavors. Despite being an objectively healthy meal, this was still special occasion-type food that was really exciting to prepare and eat. We ate the meal with 'Dark & Stormy' cocktails, a mix of strong ginger beer and dark rum that is my new favorite special occasion cocktail.

For dessert I made another recipe from the book, ginger-molasses cake. (Its supposed to have walnuts but I didn't have any so I served it with peaches.) This was super easy to make with ingredients that most vegans would have on hand, and turned out really moist and delicious while still tasting very sophisticated and "different." It also looks like chocolate cake so its a fun way to trick guests. :)

I have no doubt that I'll be cooking plenty more from this tome and I hope that Terry keeps 'em coming.

Song of the Day: Fela Kuti- Water Got No Enemy

Cold Comfort

Winter time, and the living is easy.

The weather is extremely mild (for Berlin), I've got a little money for once, and I have lots of fun parties and meet-ups to attend before heading back to the USA for the holidays. With all of this good luck, I've been cooking up a storm of comfort food.

Above are potato and spinach enchiladas with a side of avocado. Enchiladas are really just the greatest. Once you've got a standard recipe, you can substitute whatever you have on hand to make a simple dinner. I used my normal recipe for Chipotle Plantain enchiladas, but subbed the filling out for a simple mash of boiled potatoes and spinach (with a bit of salt and pepper and soymilk) With frozen spinach anbd potatoes it doesn't get much cheaper than this recipe. I also subbed out the chipotle in the sauce, getting the heat instead from a tablespoon of cayenne pepper. Spicy and delicious.

Next I made the Mac and Cheeze from the archives of the mysteriously disappeared Veganyumyum. Its a great recipe because if you have a decently stocked vegan cupboard, you likely have most of the ingredients on hand. (Tahini, miso, soy sauce, nooch, lemon juice, ect.) The dish itself is extremely satisfying and even somewhat cheeselike. Hmmm, maybe I should whip up another batch today...

Last but not least, we have a boring (read: easy and delicious) curry with potatoes, carrots, zucchini, tofu, and tons of garlic and ginger. The curry is coconut based with tomatoes thrown in too. Topped with a little sriracha, its the kind of thing I like to make a big batch of then eat all week for lunch.

Ah, winter... if you keep behaving, you can stay a little longer.

Song of the day: Spandau Ballet- True

Vegan Mofo: Soup and Salad

Here's the latest in my continuing series, "What to Serve People that Aren't Crazy About Your Weirdo Vegan Food".  I had S.'s parents over for dinner last weekend, and unlike my parents, I can't (or more like, won't) serve them wild and spicy things, eg, chipotle plantain enchiladas or penang tofu, because they would think that is just crazy town.

(I should mention, however, that I am extraordinarily lucky to have parents that will literally eat whatever vegan food I like, from a casserole made with beets to Chili made with cinnamon and beer to stir-fryed Brussels Sprouts...on Christmas. I mean, my parents are in it to win it.)

So instead I made something just weird enough but reminiscent of things normal people eat. I cooked up a big batch of Curried Sweet Potato and Red Lentil Soup (without hot peppers), baked some instant vegan cornbread, and threw together a huge romaine salad tossed with garlicky miso-tahini dressing (which looks just like Caesar but tastes a zillion times better.) For dessert? Chocolate cupcakes (from VCTOTW, natch) with a light dusting of cinnamon.

S, me and his Mom, enjoying the bounty

It was a hit! I am getting good at this "convincing people I'm normal" thing.

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

Tahini Two Ways

Tahini is one of those ingredients that people are rarely aware of before they turn vegan, like agave nectar, kale, or almond butter. But upon being tapped by the vegan fairy, you are obligated to consume large quantities of it in everything from soup to muffins, and I gladly oblige, especially since its so cheap and plentiful here in Germany! Its one of the middle eastern ingredients I've become exceedingly fond of, alongside pomengranate molasses. I'm basically using both every day.

Last night I made a simple tahini-miso dressing (equal parts tahini and dark miso, a bit of agave and some water whisked together) to drizzle over roasted sweet potatoes and carrots, alongside rice and garlicky rainbow chard. It was such a light and perfect meal, and the tahini sauce was a total match made in heaven for the sweet potatoes.

Then, this morning, still on my tahini kick, I whipped up a big batch of thick, spreadable hummus for my sesame and poppy seed bagels du jour, which my friend and I happily gobbled up drizzled in a little pomengranate molasses. Total heaven.


And I've heard that sesame seeds have calming properties, which is good since I am fairly freaked about the elections today in the USA. I guess not all tea-partiers are anti-gay, anti-immigrant, ultra-nationalist religious fundamentalists, right? RIGHT?

Song of the Day: NOFX- We got to jealous agains

PS: You absolutely MUST go check out Kittee's Dia de los Muertos sugar skulls at Cake Maker to the Stars and Amey's equally gorgeous and outrageous sugar cookies at Vegan Eats and Treats, I'm so in awe!

Miserable Spring Break

My so-called "Spring Break" in Columbia Heights

Ever heard that saying, "if you want to make G-d laugh, tell him your plans?" Absolutely could not be more true for my pitiful excuse for a Spring Break.

First, let me back up and say that Spring Break is cherished in a law student's year, not necessarily for the opportunity to travel to exotic locales and imbibe tropical drinks, but more often just for the much needed opportunity to catch up! I was excited about my break for the most mundane of reasons- I speculated I could study for the MPRE, start my outlining, and finish some job applications. How lame is that? Yet even those most soporific of plans could not be completed, because almost immediately I came down with the absolute WORST flu... and didn't recover until break was over and it was back to the grind. No studying, no progress, just 7 days of staring at the ceiling and choking down the occasional potato or bowl of oatmeal...

And to think, I had planned to make a different cookbook recipe every day last week! HA!

Directly prior to my gloomy illness, however, I got to partake in an extravagant vegan lunch at one of my favorite spots, Teaism. Teaism has been around forever, and is sort of a new-agey tea salon for posh people with a few locations around DC. They shill bubble teas, loose leaf teas, and various nibbles (including an ostrich burger, wtf?) and have sort of an Asian bent. And despite how yuppie and expensive it is, I find myself haunting there on those occasions that I have a very specific craving... their tofu bento box. Behold!

Now, as far as I know, this is the only vegan thing on the menu. But what a vegan thing it is! The box is stuffed with freshly steamed edamame, brown rice covered in gomashio, silky tofu in a ginger scallion soy sauce, and the best part- a sweet potato salad drenched in creamy miso dressing.

I have no idea if this is authentically Japanese, but it is the best combination of flavors and always makes me feel like I have a total protein buzz. If you happen to be in DC and heavy of pocket, definitely give it a shot.

Although I cannot vouch for its healing properties, since I immediately got the flu afterwards... oh well. Upon returning to school I found out that lots of others had this dread illness as well, so I'm hoping that none of you in blog-land were struck down in recent days! You probably weren't, because unlike me, you probably weren't heard bragging to your Mom the day before, "That's why everyone should go vegan. I NEVER get sick, like, EVER! I can't even remember the last time I've had a cold that lasted more than 2 days! Blah blah blah...." What a dumbass.

Oh well. Spring break may be over, but Spring is just around the corner! I can't wait!

Song of the Day: Neko Case- People Got a lot of Nerve