Hungarian Vegan: Lecsó

You can tell a lot about a country's priorities by what kind of vegan food they have. At home in America, for instance, we've got delightfully rubbery soy hot dogs, veganaise, sliced cheese, and hundreds of different kinds of veggie burgers. (Are we a barbeque-oriented country or what?) Go to France and Belgium and you will find delicious soy yogurt in every variety and flavor, as well as thick vegan chocolate-hazelnut spread to die for and soy creamer that puts US versions to shame. (They like their breakfasts creamy and sweet.) Germany has vegan quark, a sort of thick yogurty-cream cheese beloved by German frauen, as well as seitan curry wurst to enjoy with spicy ketchup. And Austria? Welcome to vegan wiener schnitzel country. With a side of lemony potato salad, bitte! (see at right)

But here in Hungary, folks are wild about paprika in its every incarnation. So enter a bio-market in Budapest and you will find the most amazing paprika-spiked vegan sausages, and lots of varieties of them. Sweet, smoky, and spicy, but always with plenty of red paprika that bleeds into whatever else you're cooking. Since I can't read Hungarian (YET) I've been stocking up on these sausages when I have some extra cash, and they make a great surprise addition to whatever else I'm cooking, since I never know what spices will appear. Greens, beans, and corn all get a texture and taste boost from these sausages.

Enter my Hungarian flatmate, K, who has an even better idea. "Lecsó" is a dish made with Hungarian superstars peppers, tomatoes and onions. Its a simple dish, the only rule is, there has to be twice as many peppers as tomatoes, or it will be too bitter. You can also use up your not-so-fresh peppers and tomatoes here, it will still be great. It's very versatile- add eggplant and you've got Serbia djuvece, add a little broth or water and you have a saucier dish that would be nice over pasta. People often use bacon or sausage for a little fat, or add a fried egg on top (a dollop of soy sour cream wouldn't be out of place either). But served just with a little bread, you have a cheap and delicious Hungarian summer classic.

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Lecsó ("Leh-cho")
(Note: this is an approximation, just keep to the rule of thumb of twice as many peppers as tomatoes and you'll be fine. Also, you can sub other peppers for Hungarian yellow paprika, but you may want to adjust the flavorings .)

-olive oil
-1 big onion (or two small) diced
-1 Hungarian-style vegetarian sausage (or sub about 3/4 cup some other type of crumbly sausage and add 1 tablespoon smoked or sweet paprika as it cooks with the onion)
-8 Hungarian yellow peppers, cut into chunky dice
-4 tomatoes, diced
-salt and pepper, sugar (optional)

1.) In a large non-stick pan, saute onion and sausage in a little olive oil over medium heat until onion is soft and flavored by sausage. (If using paprika spice, add it now.)
2.) Add in peppers and cook for 10 minutes. Then add in tomatoes, salt and pepper (and an optional pinch of sugar.) Cook for 20 minutes, or until saucy and peppers are cooked to desired "done-ness."

Serve w/ rice or crusty bread.
**********

What vegetarian specialties does your country or region have?


Song of the Day: Gogol Bordello- Start Wearing Purple

Asian slaw, Grilled Tofu, and Sweet Potatoes w/ lime

Back in May I went back to the US for a few weeks to visit with my parents, enjoy the heat, and basically calm myself before moving to yet another new country. (The multitude of Real Housewives and Daily Show marathons weren't unwanted, either.) As usual, my generous parents plied me with Thai food, guacamole, and all the bagels I could eat. Amidst all this, I did a great deal more "lying on the couch" than "standing in the kitch," however, we did have one famous meal I can share with you.

My Dad had gotten obsessed with Asian slaw after eating a great version at a fancy restaurant in DC: crunchy vegetables, a spicy, peanutty sauce, and on top, perfectly grilled scallops. We decided to have our own version, with scallops for the omnis and grilled tofu (tofu brushed with oil and sprinkled with seasoned salt) for me and my brother. On the side was a basic sweet potato salad: grilled chunks of sweet potatoes with lime, cumin, and a touch of maple syrup.

The dressing was easy to make and the slaw makes a ton, so this is definitely a great crowd-pleaser for a mixed group. Here's the complete menu I would serve for a perfect summery feast:

Summer Asian-Fusion Inspired Grill Menu

Mint Mojitos
Store-bought Veggie Springrolls for an app
Spicy Asian Slaw
Plain grilled Tofu (or scallops for omnis)
Grilled Sweet Potato Salad w/ lime
Fresh Mango w/ a scoop of Coconut ice cream for dessert

*****
Spicy Asian Slaw

For dressing:
-1/4 cup + 2 T smooth peanut butter
-4 T. fresh lime juice
-3 T. H2O
-1 T. Soy Sauce* (Many recipes call for fish sauce, so if you have vegan fish-flavored sauce feel free to use that here.)
-3 T. sugar or Agave nectar
-3 garlic cloves, minced
-1 T. Sriracha (or to taste)

1.) Whisk all ingredients together until smooth. If its too thick, add a little more water. Refrigerate until immediately before serving.

For Slaw
-ca. 2 lbs. napa cabbage, shredded
-1/2 a red cabbage, shredded
-2 large red peppers, deseeded and thinly sliced
-3 large carrots, shredded or thinly sliced
-Cilantro or mint (optional)

1.) Combine all ingredients in a large bowl. When ready to serve, toss with dressing and top with cilantro or mint, if using.
*****

Oh USA, I will miss you and your plethora of ethnic grocery stores, packed with delights. Now back to Budapest...

Song of the Day: Bob Marley- Sun is shining

Mushroom Paprikás

This weekend S. came to visit me in my new digs in Budapest. Since I haven't been doing a lot of "cooking" these last couple of weeks (more like "foraging"), I was excited to have someone else around to inspire me to get back in the kitchen. After wandering around the city all day, visiting friends and checking out cute little stores in the Jewish District, we headed back home with some gorgeous Hungarian yellow peppers and a vague plan to make paprikás.

Paprikás (pronounced "paprikash") is a relatively simple traditional meal that normally involves some kind of protein, ample smoked or sweet paprika, peppers, tomatoes and sour cream. Even with this simple base, it is so unique and delicious, and really lends itself well to veganizing. I've made it before with chickpeas (from The Urban Vegan's recipe) and thought it was fantastic, but this time we lacked both chickpeas AND powdered paprika spice (oddly enough, for being in Budapest...)

However, I had a ton of mushrooms, and a jar of this weird kind of pureed red pepper paste that I've been experimenting with lately. If paprikás really needs red pepper flavor, than what's the big flavor difference between powder and paste, right?

Well, actually there is a difference. It was WAY better than usual. This red pepper paste has found its fate. (In fact, it probably says to use it this way on the jar, but I don't speak one word of Hungarian.*) If you are going to duplicate this at home, I would recommend either trying to find the original Hungarian stuff at a Eastern European market, or just looking around for the red pepper tapenade that occasionally pops up in stores. However, keep in mind that the Hungarian version I have is both very mild and quite salty and piquant- hence the extra sugar in the recipe. There's bound to be different versions out there. Additionally, you'll need soy yogurt or sour cream for this, and we all know that these products have varying degrees of reliability. Just test it out and you'll be fine.

At any rate, I urge you to try Paprikás one of these days- either mine, Isa's version with tofu, or The Urban Vegan's cookbook version with chickpeas. It is such a crowd-pleaser, so adaptable, and such a great gift from Hungary to the world.

Mushroom Paprikas
(Serves 2 generously)
-oil
-1 large white onion, diced
- 2 cloves garlic, minced
- a package or about 2 cups brown mushrooms, cleaned and sliced
-3 Hungarian yellow peppers, de-seeded and cut into a big dice
-2 and 1/2 tablespoons mild Hungarian red pepper paste/ cream (it kind of looks like this.)
-2 tomatoes, diced
-1 T Agave Nectar (optional)
-1/2 cup water
- 1/3 cup soy yogurt or sour cream, at room temp.
- Green onions for topping (optional)

1.) In a large skillet or cast iron pan, heat oil over medium and add in onions. Cook for 2-3 minutes, then add in garlic. Cook another 5 minutes or until onions are translucent.
2.) Add in mushrooms and season w/ salt and pepper. Cook, stirring frequently, another 5 minutes then add in peppers.
3.) When both peppers and mushrooms are softened, add in tomatoes, agave, red pepper paste, and water. Continue stirring occasionally until you have a nice saucy pan.
4.) In a small bowl, combine room temp yogurt or sour cream with a heaping spoonful of the sauce, and mix together with a fork. Add this mixture into your pan. Stir until incorporated, taste once more for salt, then turn off heat and cover until ready to serve. Serve over pasta or spaetzle., sprinkled with green onions. A nice glass of sweet Hungarian wine wouldn't be out of place either.

Song of the Day: Grizzly Bear- Two Weeks

Berlin to Budapest

Hey party people!

I'm writing to you now after a long absence due to my hectic last month, which included a visit to the USA, a return to Berlin, and all of the preparations to get here to crazy, sexy Budapest! It was a stressful transition, but it everytime I move to a new country it seems to get easier. Probably its about accepting that you are going to be desperately confused for about a month, and trying just to relax and enjoy the panic.

I took an overnight train (for only 29€!) from Berlin, offering me the unique experience of sleeping with 6 other people in the space of a janitors closet while we passed by Dresden, Prague, Bratislava, and a bunch of other random European cities. We arrived the next morning at Budapest's Keleti station, a train station that is both beautiful and sketchy as all get out. (There's all these weird back hallways with people playing cards and drinking shots at 9am...) Luckily, my new roommate was waiting for me, and took me back to our neighborhood which is still sketchier. On our block we have a heroin needle exchange, a brothel, a park which looks like a meeting point for human traffickers, and on the bright side, a gay bar called "Desire."

But despite the sketchiness, my apartment is lovely and centrally enough located to make the slightly disconcerting surrounding bearable. Just look, a mere 20 minute walk and I'm here, at the Central Market Hall in Fõvám square!

As a vegetarian traveling to Budapest this is a MUST. They have everything, from all varieties of local fruits and vegetables (like gorgeous Hungarian peppers) to every spice imaginable, including Hungary's favorite ingredient, paprika. (Both smoked and sweet varieties, natch.) Since I am too busy to prepare food at the moment (*sob*) I picked up some of Hungary's most available summertime fruits: flattened peaches and lascivious red cherries. I've been eating both with soy yogurt, muesli and agave nectar for a daily breakfast before heading over to Buda for my traineeship.


Meanwhile, back in Berlin, Summer is in full swing, with tons of festivals, live music playing by wanderlust-y tourists, and of course, a huge produce scare. You might wonder how cucumbers could become tainted with E.Coli.... or maybe, since you are vegetarian you don't wonder. (Hint: its from animal shit.) Sad. But look at these beautiful rainbows over Görlitzer Park!
Before I left I had a small dinner party to say goodbye to all my pals. Staying away from cucumbers and tomatoes, we indulged in a humungous pot of risotto, packed with sugar snap peas, asparagus, and lemon juice and zest. To reproduce in your own home, follow my normal risotto recipe (using 2 cups rice), lightly saute peas and asparagus on the side, then at the last minute, fold in veggies along with the juice and rind of one lemon. Completely lekker.

Meanwhile, its time to adjust to my new kitchen and get cooking here in Budapest. Wish me luck!!

Song of the Day: Ben Folds Five- Whatever and Ever, Amen

Passover: Success!

Well, what can I say? You freak out, go to 15 different grocery stores, jabber indecisively about menus for 2 weeks, and cook for 2 days straight, and then you have a success! That's Passover, baby. Its a pain in the ass, but its worth it.

All my Germans (that's also the title of my new soap opera, btw, "All My Germans") showed up on time and ready to be educated about what, exactly, a Seder is. They were rather shocked that it was pretty straight-forward and undemanding- we had the Haggadahs printed out (I'm not fancy enough to have 12 of my own) and my friend Kat and I did most of the reading, saving the "read-along" portion for the all-important Passover story, ie, the tale of the Jews departure from Egypt. As not everyone speaks English that fantastically, we gave the option that anyone who didn't want to read a paragraph could just say "passover"! But actually, everyone did read and even discussed afterward. It was a dream-Seder, actually, and no one complained about the hour of dipping and reading preceding the meal.

And speaking of the meal, everything shockingly came together on time! It helped that I had made about half of the items before, but still I was thrilled that there wasn't a last minute moussaka induced panic-attack, or similar. For the matzoh ball soup, I made a lemongrass-ginger-kaffir lime broth this year, with plenty of mushrooms for depth. It worked wonderfully with the fluffy matzoh balls, and was arguably the hit of the meal. (Below, a couple of my lovely friends enjoying.)


As for the rest, I wasn't fantastic about getting pics with all of the action, but you can kind of glean what was served from my leftover plate, minus the moussaka.

Clockwise, matzoh, cucumber dip from V'Con, Quinoa-Tzimmes Tagine with carrots, sweet potatoes and apricots, and apple-walnut charoset. Not pictured, mushrooms stuffed with shallots and garlic, Eggplant Potato Moussaka from V'Con, and chocolate mousse provided by a friend for dessert.

All in all, I was very pleased with the turnout, both guest-wise and food-wise. It was a great way to say a temporary good-bye to Berlin and give my friends a little demo of both Judaism and veganism. I hope they had as much fun as I did!

Next year in Budapest?

Pre-Passover Freakout!

Here's a photo of our window herb-garden blooming to represent the fact that: it's Spring! That's nice and all, but I am in a total tizzy! In two weeks I'll be heading back to the USA for an extended visit, and then coming back to Berlin only to head directly to Budapest for a summer internship. In the meantime, there's Passover, Easter, a ton of friend's birthdays, and all the normal stresses associated with being a cleaning lady.

But, I am trying to put off the freakouts just a little bit longer and approach the coming madness with the sort of non-chalance that I am known for. (Not.)

In the meantime I've been having some casual meals like the one pictured above: my take on blini w/ caviar. My friends and I made these little pancakes w/ a bit of onion mixed in, then topped them with a sauteed mince of mushroom and peppers laced with balsamic and soy sauce to make it a bit salty. On top, a dollop of soy yogurt (sour cream would also be nice) and spring onions. Perfect fancy little dinner.

And now onto Pesach! Every year I plan a huge Passover Seder and every year I end up freaking out! This year is no different. I'm having 12-15 Berliners over, only one of whom is Jewish, and trying to not only teach them about Passover but also do the whole thing vegan for a bunch of avowed meat-eaters. Yikes. I am trying to avoid major problems this year in 3 ways:
-testing out a few new recipes beforehand
-making about 1/2 the meal the day before
-doing some experimental combos that take some of the labor out of the traditional meal, and make it exotic enough that people don't even think about meat or dairy.

I hope it works! As you can see, I have a sort of Middle Eastern/ Sephardic theme going on, what with the orange and almond salad, tagine-esque quinoa, and various dips. This is also partially because of the unavailability (or expensiveness) of a lot ingredients I would normally use. However, there's still matzoh balls, so I guess its all ok.

At the end of the day, its one night of these people's lives, so if something goes wrong I am not going to freak out. But since I want people to walk away with a better understanding of both Judaism and Veganism, I am definitely feeling the pressure.

With that said, I present this year's potential Passover Seder Menu:

-Traditional Apple-Walnut Charoset
-V'Con Cucumber Dip
-Baba Ghanoush
-Kosher for passover Matzoh ball soup (recipe here or here) (ie, no tofu!)
-Giant Salad w/ Spinach, Arugula, Almonds and Orange slices and some sort of dressing
-Quinoa Tzimmes Tagine (?)
-This is an idea for a recipe that came to me which combines roasted root veggies and quinoa as a heartier, make-ahead side. It will be roasted chunks of sweet potatoes and carrots, added into a quinoa prepared with onions, garlic, ginger, and some morrocan-ish spices, ie, cumin, turmeric, cinnamon. On top will be some diced apricots.
-Eggplant Potato Moussaka w/ Pinenut Cream (from V'Con)
-Herbacious Leek and Mushroom Kugel (from years past)

And for dessert, coconut macaroons, expresso, and chocolate covered strawberries.

Ok, let me know what you think. Am I missing something? Is quinoa AND moussaka weird? Am I freaking out too much?

Anyways, if you are planning your own seder please feel free to peruse my archives:
-2010 "Dip" Seder
-2009 Seder with recipes that work for Easter and Passover

I'll post pictures afterwards to show you how it went!

Happy Spring!

Song of the Day: Get Down Moses- Joe Strummer

Magic Vegan Sandwich to the Rescue!

Not to constantly emphasize a really obvious point, but being poor SUCKS! Today I was so low on funds that I couldn't afford a U-Bahn ticket and spent my entire ride to and from work staring at the train doors, ready to jump off if anyone looked remotely like a ticket inspector. (Here in 'Schland-land they use the honor system to get you to buy tickets, but do random checks every so often, and if caught you face a massive fine.) Luckily, I made it to work without getting caught, but when I complained to my boss about how my late paycheck had brought me to petty crime, she totally didn't sympathize.

Whatever. Anyways, when you are very poor you always have a secret weapon to fall back on: the magic vegan sandwich! I have talked about the magic vegan sandwich before, as it has often been there for me in my times of need. My roomates and I discovered in college that just a few ingredients makes a sort of mixture between a grilled cheese and garlic bread for the vegan crowd. Its very easy to eat 4 or 5 washed down with some chocolate soymilk and be a very happy camper.

You needn't wait until being poor to make it, its just good, cheap comfort food that is open to endless variation (due to its ridiculous simplicity.)

Here's what you will need:
-Bread, especially soft, crusty bread
-Vegan Margarine (Earth balance is perfection)
-herbs and spices
-a tomato, even a deeply sad one

Here's the magic recipe:
1.) Heat a pan brushed with oil over medium-low heat. Take a goodly sized knob of margarine and mix in any of the following: salt, pepper, oregano, basil, thyme, paprika, white pepper, nooch, garlic powder, herbs de provence. Especially classic is ample garlic powder, nooch, oregano and pepper. You can mix these into the butter with a fork, and check if the taste is right (you don't want it too salty.)


2.) Spread said mixture thickly onto sliced crusty bread. Easy but crucial.








3. Place bread face down into hot pan and fry, checking occasionally to make sure not too hot.

4. When inside is crusty and brown, remove from heat and fill with tomatoes. You could also, of course, fry some onions in the leftover margerine in the pan, or slice some avocado thinly and add in, or use as the basis for a blt or similar. But just plain old tomatoes in the crunchy, herby bread is also a classic.




So now that I've explained to death the easiest sandwich in the world, I think I will go make a another one. And scrounge around the apartment for change so I don't have to risk my luck with ticket inspectors again tomorrow!

OOH, also, Urban Vegan has a list of 101 Vegan Picnic Ideas, a la Bittman as well!!! Check it out over at Miss UV herself...

Song of the Day: Chuck Berry - You Never Can Tell

Not quite Spring, but almost...

Hello friends! I know the question on everyone's mind: is it Spring yet in Berlin? The answer is: kind of. Its like, sunny and stuff, and everyone's out in the park, there are one or two flowers popping out, but.... its still winter coat weather, and any lying around in the park is primarily based on wishful thinking rather than inviting weather.

Oh well. A few more days I think. At any rate, this sort of nervous, not-really-spring-not-really-winter holding pattern seems to be pushing people a bit to the brink... everyone seems to be in a bad mood, some arsonist is setting prams on fire in apartment buildings all over the city, and on top of it all, there was the recent death of poor Knut, the Berlin zoo's famously abandoned polar bear and somewhat of a Berlin mascot. And I'm sure you guys are aware of what's been going on in Japan and Libya. Not to mention the death of the fabulous Liz Taylor. Alright, there's a lot of reasons to feel un-springlike. But despite the last vestiges of winter gloom, I have to admit, its getting better, its getting better all the time...

And I've been making (if not photographing) a ton of food! Have you guys all seen the PPK's food blog, run by Isa Chandra Moskowitz? Its amazing, because its authored by our favorite trusted cookbook author, but features some simpler or quicker things to try out for dinner (and other meals). I've recently made the chipotle sweet potato chili and the red curry soup with rice, and both were simple and sublime. Great resource for those of you who don't own a PPK cookbook yet... hahaha, like there's anyone out there like that.

In addition, I recently made my own chipotle plantain enchiladas, because my friends needed some cheering up after the whole depressing "Knut incident", as well as some weekend pancakes, since I needed some cheering up after the whole depressing "winter incident". These are B's oatmeal pancakes, covered in bananas, soy yogurt, and agave nectar. Needless to say, they were cheering.

And in a few weeks, when my paycheck is here, the weather makes up its mind to stay nice, and I have a fellow American visitor in town(albeit, no vegetarian) I'm expecting that I will be even more cheered! After all, its almost Passover, almost summer, and almost time to pick up again and head to another B-named European city... Budapest!

******
And almost forgot to mention: if you are indeed unhappy about some of the events going on recently there's no reason to just sit around feeling helpless and stuffing your face with enchiladas. There are a ton of vegan bake sales going on all over the world to benefit Japan (this list has some for Japan as well as other causes.) And over at Chocolate Covered Vegan, Katie is holding a virtual bakesale to benefit Japan, which you can read all about here.

And if you are sad about Elizabeth Taylor, do yourself a favor and rent A Place in the Sun or one of her other classics. Curl up, and soak in the divine.

Mid-Day Dinners

Na? Wie gehts, leute?

I know I've been bitching a lot about my work situation on this blog lately, and although I'm still not totally thrilled about it, its really not as bad as I make it out to be. In fact, there are even some plus sides (aside from the tiny trickle of income I derive only to immediately throw onto the eternal tire fire of my law school debt).

One benefit is that I get to meet interesting people. Last week, at my cleaning lady job, a random, surly teenage girl showed up and started half-heartedly mopping. I couldn't get a straight answer out of her as to why she was usurping my cherished position, but I later found out that she was sent there as punishment! Apparently, she committed some "light fraud" and had the following options in court: spend a month in jail, pay 2,500 euros, or, go work in a kindergarden as a putzfrau for one month.

(Ahem. So this is the German government literally saying that my work is equivalent to a month in PRISON. That is harsh. I'm thinking of telling my boss that the gov obviously thinks my work is worth 2,500 euros so maybe I should get a little raise... like 5 times my current salary.)

Anyways, after I figured out what she was doing we became fast friends based on her love of making fun of my German, and my love is making fun of her for dressing up like a fashion model to come take out trashbags full of diapers. And we both enjoy cooing at the tiny babies and watching them stumble around and do ridiculous things. All in all, the little criminal's presence has enhanced my mornings greatly.

The other nice thing about my schedule is that since I work during dinner hours, I have a huge lunch feast every day with S, often with him cooking while I lounge around and complain about having to go to my other job. Its kind of nice to eat a big meal when its light out! Last week we had the fabulous pineapple cashew quinoa stir fry from V-Con (pictured above). I know I've made it a hundred times, but it really is such a perfect meal! Sweet, spicy, hearty and full of fresh mint, ginger, and basil. It tastes like really healthy take-out from your favorite pan-Asian restaurant.

A second meal was this simple combo: roasted pumpkin rubbed with roasted sesame oil and sprinkled with sesame seeds, rice, and wirsing (a type of green cabage) with a little ketjap manis sauce. Perfect mid-day dinner, and a good way to use up the perpetual head of cabbage always hanging out in our fridge.

Yes, things could definitely be worse.

song of the day: Fettes Brot- Yein

International Women's Day!

Happy International Women's Day, citizens of the world! Did you know that this holiday was created by a famous German leftist and feminist, Clara Zetkin? And that it used to be international women workers day? And that in the Soviet Bloc it was celebrated like a mixture between Mother's Day and Valentine's Day, with candy and flowers for all the ladies in one's life? Now, I wouldn't promote all traditions of the Soviet Sateelite States (like, say, gulags, just off the top of my head) but I kind of dig this idea! Instead of being owned by Hallmark and having shitty ensemble movies made about it, International Women's Day celebrates all women, not just women who deserve validation because they are attached or have produced offspring.

I rather doubt that I will recieve some commi-red roses or any sweets today, but I decided I would celebrate by mentioning one of my favorite women of all time.


Emma Goldman

"Red Emma" is basically one of the most badass women in history. Born amid progroms in Russia, she emigrated to the US as a teen and was inspired to become involved in radical politics by the Haymarket Affair. She soonafter started a public speaking career that would last the rest of her life. She spoke and wrote about topics as diverse as family planning (she was also a nurse), gay rights, free love, revolution, and mostly, anarchism. She spent countless nights in jail for speaking about things most of us would consider fairly innocuous today. (Oh yeah, but she was sort of involved in an assasination attempt as well.)
She was eventually deported from the US to Russia along with other anarchists for seditious speech, and arrived in her homeland of Russia followning the revolution. Disenchanted by what she saw there, she broke with most of the left in condemning the violence against the population and starvation of large portions of the population while Moscow leaders continued to live in comfort.

In short, the woman never met a popular stance that she didn't disagree with. But she almost prophetically fought for what would become some of the major causes of the twentieth century, long before it was polite (or legal) to do so in public. And if you are looking for a kickass book to read, check out her autobiography, "My Life."

At any rate, I am also an international working woman, so I celebrated this morning with a special treat: a mango-strawberry-banana smoothie and two of Mihl's crispy cherry muffins. They were cinnamon spiked and supremely delicious, great preparation for a day as one of the world's countless working ladies.

Looking for an event to go to or something to do to honor WOMEN? Check out International Women's Day HQ for details.

song of the day: Le Tigre- Feminists We're Calling You!

Cherry Clafoutis...?

If you had the choice between working at a job that was frequently disgusting but kept you busy, or at one that was mind-numbingly boring but done in relative comfort, what would you choose? I've been pondering this from a purely intellectual standpoint lately because, in fact, I don't have to choose. I have both jobs, one after the other, every day.

Yes, friends, I've picked up another job. Following my humiliating but somewhat entertaining morning cleaning-lady job, I go to a fancy office building and conduct hours of phone calls to mostly disconnected phones in Latin America, in the hopes that one of them will take a survey. Its a dull job, but someone has to do it (or do they...?) At any rate, with these two super jobs combined, I should be able to fund a summer in Budapest (or back surgery, whatever comes first.) But on the other hand, it doesn't leave a lot of time for cooking. Or eating. (Dude, I'm going to be totally rich AND skinny!)

However, I did attempt one kitchen coup, with mixed success. So I finally made this clafoutis recipe from Vegan Visitor that I've been wanting to try for like, 3 years. Actually, literally that long, which I realized trying to dig up the recipe and seeing it was from 2008. But it had ingredients that I could largely reproduce, and feeling sophisticated, I decided to give it a try.

It was.... weird. Sort of a large chewy pancake filled with a sweet tofu mousse that doesn't ever really set (and I cooked this baby for 1 and 1/2 hours.) I mean, it was good, but I just wasn't sure I did it right. The inside is a cottage cheese consistency, owing to the curdled soy milk and silken tofu mixture, but it wasn't reminiscent of any desserts I'm familiar with. My non-vegan friend thought it was like a big milk-rice pancake, and loved it. I also thought it was fairly decent (obviously, because I consumed almost the entire thing in 1 hour), but just not totally sure it was clafoutis. I will have to try the whole experiment again to see if this is the way its meant to be.

At any rate, the whole clafoutis experiment is kind of like my two jobs. Pretty sure its a step in the right direction, but not something I can take out of the oven and call a "career".

Breakfast of Champions... or cleaning ladies

Now that I actually have a job (my dream job, as a cleaning lady in a kindergarten) my weekends have taken on extra significance. I used to be happy eating a little bread and jam, but not anymore... now I have to clean out my fridge and eat huge, epic, brunch-like feasts on Saturdays and Sundays. It just makes my celebration that I don't have to use a mop that day all the more enjoyable. This weekend, I made tofu scramble for the first time in, it feels like, years. (In fact, I think it has been years...) This is partly due to the fact that I *finally* found some local tofu that doesn't have the consistency of feta cheese, so now I have to eat it everyday in some form. The above pictured foray back into scrambled tofu territory brought me back to my college days,when me and my 3 roommates would often cook together and tofu scrambles were pretty much standard on weekends. (This was before I mastered pancakes.) Just a bit of tofu, some red peppers and onions, and a bit of turmeric and thyme, and you are cooking with gas. (Or electric. Whatever.)

Sunday I took advantage of the bulk of frozen blueberries in my fridge to whip up some banana blueberry pancakes for S. and I... they were gone before we had finished our first cup of coffee.
Not being satisfied with that carb feast, I also whipped up some sesame-poppyseed bagels to enjoy throughout the week (or, lets be honest, through Tuesday) so that my weekday breakfast can have a little flair as well. As you can see, they turned out lovely, even in my cold kitchen. (Ever since I got the tip to keep rising dough in the oven with a bowl of hot water, I haven't had nearly so many disappointing dough experiences. Thanks, SMP!)

Now, feeling fortified from the weekend, its on to the freezing, mop filled days of the working week... let's hope Spring comes soon...

PS: I added a recipe index, as much for my use as for yours, as well as a page with some photos from my travel. I didn't do an "about me," as blogger suggests because, well, don't the posts say it all?

song of the day: Kanye West- All of the Lights