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

"Food Inc." and Swell Curry

One of the stars of "Food Inc."

Today, I took a break from studying to see "Food Inc," a documentary that purports to expose the dark side of the American industrial food complex, and does a decently good job of doing so (particularly when it comes to the plight of illegal immigrant laborers). However, though I thought it admirable that the movie explores the problem from a range of socio-economic positions and tries not to be too judgmental of the people inside and out the system, there were some points when my jaw-dropped at the totally glaring omission.

Here: I can sum up the problem very simply. Our first introduction to the narrator features him (Eric Schlosser, author of Fast Food Nation) sitting at a diner counter, thoughtfully perusing the menu before finally landing on a cheeseburger and french fries. Let me just pause to have you think about that for a moment.

This is the guy who exposed the fast food industry. The guy who is going to spend the next two hours touring the nation's biggest producers of meat to expose the disgusting conditions, health risks, and human rights abuses caused by our food system skewed towards mass meat production. A guy who is going to quote The Jungle by Upton Sinclair. And he opens the movie chomping down on a burger? WHY?

This was my issue with the movie in a nutshell. They overview the major issues with the food system, and examine a few possible solutions and potential areas of improvement. But never, once, does anyone mention the word "vegan", "vegetarian", or "plant-based diet". (The word "herbivore" is thrown in there- in reference to an animal.) And believe me, after watching this movie, your decision to go vegetarian is going to be the #1 thing on your mind. The lack of ANY reference to vegetarianism as a viable solution or even step in the right direction isn't just an oversight, its outrageously bizarre given the context and, I think, offensive.

As a matter of fact, I struck up a conversation with a guy leaving the movie theater, who immediately brought up the fact that his first reaction with the movie was revulsion at the treatment of animals throughout the film. "I'm an athletic guy, and I always thought I needed protein... but you look at those animals, and how sick they are, and loaded up with crazy chemicals and think: I need THIS to stay healthy? There's got to be a better way." Couldn't agree more, movie-guy. Just wish "Food Inc" would have thought to mention that.

Did anyone else see the film and think differently? I would encourage others to see it, just take it with a grain of salt since it clearly equivocates on animal rights.

*********

At any rate, the movie did make me thrilled to be vegan. And I was even more thrilled when I got home and, in no time at all, threw together this scrumptious little curry from the fabulous Swell Vegan's line-up of delicious recipes. I made her "Lower-Fat Rama Spinach Curry," subbing green beans for spinach and seitan for tofu. But it was perfectly lovely, and made a sweet background to me ranting at my parents about the industrial food complex for a few minutes.


You make people dinner and they'll forgive a lot of things. :)


Song of the Day: Fugazi- Merchandise

Oldies but Goodies

I so dearly love reading cookbooks. Ever since I was a child, I loved to browse through my mother's collection while I sat and ate my Special K at the kitchen table. Flat bound bread machine cookbooks, thick Good Housekeeping compilations, glossy Martha Stewart tomes... I read them all cover to cover, even (especially!) the recipes I would never think of trying, like liver and onions. I loved to find the secret ingredients to big stews, or the kneading technique to the author's pizza dough. Similar to biographies (my other favorite reading material), cookbooks often tell you more about the author than the subject matter. How could you not wonder about the woman who drew the whimsical illustrations for the Moosewood Cookbook? Or the serene goddess who had time to whip up a loaf of cocoa nut bread for the kids, then wrap it in a towel as they head to the beach? Cookbooks, a lot like blogs, are a window into someone else's day- not the exciting love affairs or professional accomplishments, but the mundane stuff that fills in the gaps... which is also where a lot of life's small, personal pleasures derive from.

At any rate, I sometimes forget that cookbooks are also instructional, not just aspirational! I thought this week I would dig up some dog-eared recipes I have never tried from my treasure trove and see what I've been missing.

First up was Dreena Burton's The Everyday Vegan. Burton has come out with another cookbook at this point, but this is still my favorite. The tone is encouraging, not preachy, and she makes sure to point out that some people are simply looking to incorporate more healthy food into their diet, not defend animal rights, and that's also a perfectly valid reason for cooking vegan. She also includes a list of pantry essentials and health information for new vegans (all the hotspots- vitamin b, protein, ect.) And better still, she is oriented towards entertaining- she has menus and party ideas, along with quick meal tips. (I imagine this book is especially useful for people with small children.)

I've made a lot from this book but haven't checked it out in a while. This time, the Spicy Thai Stew was calling my name. Yams, carrots, peppers and onions in a spicy peanut sauce. Rather than add the chard into the stew, I wrapped it around it so I could tear off little pieces and make roll-ups... This was so good that my roomate was pissed at me for making a half-portion. Also, this recipe was super versatile- I could imagine using the same sauce with green beans, cauliflower, ect. If you have a jar of peanut butter and few veggies, you can make this. Yum.

The next cookbook I dusted off was my all-time favorite, The Garden of Vegan by Sarah Kramer and Tanya Barnard. This cookbook, like its predecessor, How it All Vegan is more like an all-around vegan handbook, packed with tips, crafts, and inspirational stories. There's even a section on college meals- when your only kitchen might be a dirty microwave down the hall from your dormroom. The recipes are generally pretty simple, but the carefully measured ingredients and spices ensure things come out suspiciously terrific.

I made the Dinner Crepes, thin delicate pancakes around a heady mixture of shallots, lentils, veggies and walnuts. This dinner, friends, was a glamorous affair. The filling was not at all difficult to put together, despite containing my achilles heel, lentils, and was so aromatic and satisfying. It seemed like just the thing you would eat at a cute french bistro with a glass of wine and a cute guy named Jacque.


The best part? Leftover crepes... to fill with bananas and sour cream, faux nutella, butter, brown sugar and almonds... have I mentioned I love crepes?

I plan to continue on my cookbook revival all week... I've still got some I've never ever cooked one thing from!

Song of the Day: Animal Collective- Daily Routine

Penang Tofu

My Dad has been on a Thai food kick for the last, say, 15 years, but its rare that we attempt to recreate any of our favorites at home. We have such phenomenal restaurants nearby that we usually take out.

In NOVA, the golden standard is Duangrats, a classic Thai restaurant that's on the fancy side. You can't go wrong with the Sweet and Sour Tofu, the plaintain tempura, Pad See Ew... oh honestly, you can't go wrong. Everything here is fresh and perfectly seasoned- and their peanut sauce is the best I've ever had. On the other hand, there are plenty of meat dishes for family and friends to obsess over, so this can be a convenient special occassion place.

Right around the corner of the same shopping complex is Rabieng, a smaller restaurant owned by the same folks. The food is just as good but there is more of a street food focus, and the prices are slightly better. I always tend to get the ginger tofu, with plenty of fresh ginger and wood eared mushrooms, but all the other standards are equally great.

In Silver Spring (one of my other haunts) Thai at Silver Spring, right on the Hellsworth ave strip is actually pretty decent (and delivers!)I rarely stray from the Penang tofu (because its so freaking awesome) but I'm sure there are plenty of other great things too.

Which brings me back to my Dad. He discovered a small Asian foods market right next to Rabieng that has a lot of the ingredients necessary for their dishes. On top of everything else, they sell tofu wholesale for $.33 a pound. They also have a small can of penang curry paste with which he makes this simple and delicious dish. Its so good that is has actually held us back from Duangrats a few times.


Penang Tofu
1 package tofu
1 can penang curry paste
1 can coconut milk (1 1/4 c.)
1 tsp oil

1. Do your usual routine to rid tofu of excess water. (Freeze and defrost, weight it on a colander, ect.) Cut the tofu into thin squares, and in the meantime heat a wok or saucepan full of vegetable oil to high. Deep fry the tofu by placing pieces in the oil, and plucking them out when they are golden brown and floating. Keep the finished pieces on a plate with paper towels.
2. In a large pan, combine the paste, coconut milk and oil. Heat to medium and add the tofu. Serve over rice.