However, there was something to write on the internet about! I had dinner at Victoria & Albert’s one night, which is their very good restaurant. I let them know when I booked that I was vegan, so when I arrived, I was treated to a seven course vegan meal. If you’ve ever seen Iron Chef America, this is the kind of food I’m talking about. Here’s the menu:

Amuse Bouche

Tomato Sorbet with Olive Oil Powder
Grilled Asparagus with Preserved Lemon
Florida Melon Soup
Heirloom Tomato Carpaccio

The tomato sorbet was magical; combined with the olive oil powder, the whole effect was incredibly intense. The carpaccio also stood out.

Petit Asian Greens with Edamame Purée and Candied Ginger

The greens had a single potato chip and a lotus root chip on top, and the purée was so bright. I was happy I had a single-serving baguette made by V&A’s pastry chef to make sure none was wasted.

Vegetable Ratatouille with Preserved Purple Artichokes

This was a soft and understated ratatouille, and the tartness of the artichokes worked well against it.

Yellow Chanterelle and White Clam Shell Mushroom Cannelloni with French Black Truffles

This was the best thing I’ve ever eaten, period. After it was served, it was covered in vegan consomme, which I could have happily drunk a gallon of.

Bamboo Rice Blend, Petite French Lentils and Potato Turnip Gratin

The entree didn’t have a particular focus, instead going for a “vegetable attack” strategy with a number of points of interest. The plate was a work of abstract art, and my fork wandered from place to place.

Peach Sorbet with Micro Orchids

I’d never eaten an orchid before, and was very happy to have the opportunity. A very refreshing palate cleanser, just the right amount of peach sweetness.

Fuji Apple Strudel with Poached Apples

An incredibly delicate strudel, it almost floated away (if a strudel could float).

The meal was concluded with a cup of coffee made on the table with a siphon (or vacuum) coffee maker. I went home happy, thanks to chef de cuisine Scott Hunnel and his kitchen team. So happy, I decided that I’d seize the day and see if I could get another meal in. I did, and in fact, on short notice they created a completely different seven course vegan meal just for me. More on that soon!

Is there a better meal for a hot, muggy night, than gazpacho? I’m not sure, but this recipe from Ina Garten (The Barefoot Contessa) was just right. I topped it with some diced avocado and served it with some slices of baguette.

Yesterday I made the tempeh sausage puff pastries and mango lassi to drink (you can see it lurking in the background), both of which were astounding.

And tonight’s dinner – not brunch I know, but this is an anytime food! – was the beer battered tofu. Oh. My. God.

And the finished product:

Clockwise from the top left: PB&J, triple chocolate chip, maple walnut, and cherry vanilla. They were all very good, but with the exception of the chocolate started to get a bit icy when they got warmer. Eat quickly is my suggestion!

Now this was the real fake cooking, it had like three whole steps or something. Can of cream of mushroom soup, bag of frozen greenbeans, and if you could hold off on eating them, a tin of prefried onions.

There are plenty of Thanksgiving menus going around and maybe yours is already planned, but perhaps you can squeeze this baby in? It is a must for my table, all that creamy savory flavor and onion-y crunch. My version has a few real ingredients, but don’t let that fool you, it’s still as embarrassingly good as its predecessor.

Oh, and before I leave you, our Etsy shop is up and running with the comfiest tshirts in the world! New handmade aprons will be up soon, too.

Greenbean Mushroom Casserole 

This recipe is pretty flexible in terms of what kind of dish to use. My favorite is this 10×10 casserole I have, but if you don’t have that size, I’ve done it in an 11×13 pan and it was fine, just a little thinner. You can also double it for deeper casseroles. You’ll see that two of the ingredients are optional. I’ve done this with nutritional yeast and broth powder, and without. Those optional ingredients definitely add flavor, but you don’t miss ‘em too much if they’re not around.

4 cups green beans (1 lb), fresh or frozen (ends chopped if fresh)
2 tablespoons olive oil
1 small onion, finely chopped
2 cups sliced mushrooms
4 cups creamy mushroom soup (one box)*
1/2 cup all purpose flour
1 teaspoon salt
fresh black pepper
2 tablespoons nutritional yeast (optional)
2 tablespoons vegetable broth powder (optional, Frontier brand is my fave)
6 oz can of fried onions, divided*

Bring a pot of water to boil for the green beans. When ready, boil for about 7 minutes then drain.

Meanwhile, in a large pan over medium-high heat, saute onions in olive oil for about 2 minutes. Add mushrooms and saute for 7 minutes more.

Mix the flour into the mushroom soup until very few lumps are left. Add to the pan along with the salt, peppers, and, if using, the nutritional yeast and vegetable broth powder. Stir often for about 10 minutes, until thickened.

Preheat oven to 375. Add the green beans to the pan and use your spatula chop them up a bit into smaller pieces (roughly in half). Mix in half of the fried onions. Transfer to an oiled casserole and top with the remaining onions. Bake for 22 to 25 minutes, until browned and bubbly. For yummiest results, let cool for at least 1/2 an hour before serving.

*A few words about finding vegan ingredients. The box of creamy mushroom soup is made by Imagine, and I believe they may have more than one vegan version. I remember a non-portobello one, but this year I couldn’t find it. But this is definitely vegan, for reference. Your Whole Foods will have it, but I bet it’s in well stocked groceries as well. As for the fried onions, French’s, the most popular brand, has Propylene Glycol, which seems to be questionably vegan and is, in any case, one of the main ingredients in under arm deodorant. Does that make you hungry? Probably not. Look for organic ones in your friendly neighborhood health food store. Here’s one brand from Holland, for reference. Last year Food Fight was carrying some good ones. But I had no problem finding them at a normalish grocery store in Portland.

Edited to add: Apparently Trader Joes is a source for healthier onions, too!

Join the Apron Activists for a holiday bake sale at The Bye & Bye, Saturday December 12th from 2pm until only crumbs are left!

There will be tempting treats as far as they eye can see. You can pick up boxes of cookies to send as gifts or just pop in for a cupcake! This bakesale is not to be missed. Biscotti! Donuts! Muffins! Cinnamon rolls! Pumpkin Pie! Gingerbread! We’ll have it all.

We’ll be raising money for the Lighthouse Farm Sanctuary, a scenic haven south of Portland OR that provides safe harbor to farm animals, each with a story to tell. We’re very excited to lend them our support!

To participate: Tie on your favorite apron and bake up some vegan goodness. Bring your treats to the Bye-N-Bye between 2 and 4pm (we’ll be selling until we’re sold out!) It would be really cool if you could provide a printed out ingredients list, too, that way if people have allergies or preferences they can size up their options.

Spread the word, thanks!

PS There will be Fauxstess! Also, check out my photos from Lighthouse last year.

Scrambled tofu is probably one of the most mundane vegan recipes there is. Go ahead and roll your eyes when you open a cookbook and see the obligatory entry, I know I do, even at my own. But for a new vegan it’s one of the most important dishes to learn. And for me, even though my inaugural tofu was scrambled 20 years ago, it’s still a staple.

It’s one of those things that changes with you, kind of like a culinary mood ring. My scramble used to feel incomplete without mushrooms, but lately I prefer a simpler texture, even onions aren’t a necessity anymore. I went through a broccoli era, and used to take a hardline anti-red pepper stance, but lately the cruciferous is out and nightshades are in.

But you don’t have to stop at breakfast, or limit yourself to a plate of scramble and hashbrowns. Look at scrambled tofu with fresh eyes! Here’s a few ways to spruce up your scramble, or use up your leftovers.

Serve in a squash bowl: Serve in half a baked squash (acorn or carnival would work perfectly.) Caramelized onions would be nice, too.
Breakfast burritos: Wrap up with potatoes, fresh salsa and guacamole.
Add to mac and cheese: Use up leftover scramble (or make some scramble just for the occasion!) by adding it to your favorite vegan mac and cheese recipe.
Lettuce wraps: Tuck scramble into lettuce, serve with fresh tomatoes and drizzle with vinaigrette
Make a sandwich: Not the most ingenious idea, but one of my favorites! A scramble sandwich with avocado, red onion and sprouts.
Make a knish: Make potato knishes and add a layer of scramble
Stuff peppers: Mix with a can of black beans and some salsa. Stuff into red peppers, bake and top with a little vegan cheese at the end.
Crepe filling: Serve in a crepe, with a vegan hollandaise sauce.

And in case you don’t have enough scrambled tofu recipes in your repertoire, here’s another for good measure (from Vegan Brunch.)

Basic Scrambled Tofu
Serves 4
For me, a basic scramble should have nice big pieces in it. It’s crumbled, yes, but not completely in crumbles. Just kind of torn apart and then broken up a bit when cooking in the pan. The flavor should be lip smacking and just a bit salty, but not overly so. Garlic, some cumin, a little thyme - that is the base. From there you can do countless variations using whatever is in your fridge that morning.

So this is my basic recipe. When you want a trustworthy and easy to modify standard scramble, this makes a great go-to.

Spice blend:
2 teaspoons ground cumin

1 teaspoon dried thyme, crushed with your fingers

1/2 teaspoon ground turmeric

1 teaspoon salt
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)

1 pound extra-firm tofu, drained

1/4 cup nutritional yeast
Fresh black pepper to taste

First stir the spice blend together in a small cup. Add water and mix. Set aside.

Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.

Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.

You can include these additions to your scramble by themselves or in combination with one another.

Broccoli - Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.
Onion - Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Peppers - Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Mushrooms - Thinly slice about a cup of mushrooms. Add along with the tofu.
Olives - Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
Spinach - Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
Carrots - Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
Avocado - I almost always have avocado with my scramble. Just peel and slice it and serve on top.

For instance, no one should suffer a life without pesto, but a pesto without pinenuts or walnuts seems lifeless. So what’s a girl to do? Once again, it’s soybeans to the rescue! Edamame has just enough fat and texture to make a lighter healthier pesto work. It also makes the pesto at once bulky and creamy. It’s a miracle, really. Oh, little soybean, what can’t you do?

In this dish I’ve sauteed some mushrooms for meatiness and red onions for a little tinge of sweetness. But you can use edamame pesto as a dip or as a topping for a baked potatoes, or as a filling for lasagna, or anywhere else that pesto would be appropriate. It’s really easy and versatile, too. It may not taste exactly like the super oily pesto we all know and love, but it tastes pretty darn good and it’s got a fraction of the fat so it won’t leave you feeling like you’re about to give birth to a pesto baby. Did I just ruin your appetite forever?

Spinach Linguine With Edamame Pesto
Serves 4

For the edamame pesto:
2 cloves garlic, chopped
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
optional: 2 tablespoons nutritional yeast

For the pasta:
10 oz spinach linguine or other pasta

1 teaspoon olive oil
Small red onion, in thinly sliced half moons
1/2 lb cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt
Extra basil for garnish

Cooking spray

Put on a pot of salted water to boil. Then prepare the pesto:

Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.

Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.

Saute onion in oil for about 5 minutes. Use a little cooking spray as needed, or a splash of water if you prefer. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook 5 more minutes, stirring occasionally.

The pasta should be ready now, so drain it.

When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. The pesto should be relatively thick, but if it’s too thick (not spreading out and coating the pasta) add a few tablespoons of water. Taste for salt.

Serve immediately, garnished with a little fresh chopped basil.

My favorite way to enjoy fresh mushrooms, like chanterelle, porcini or trumpet, is super simple: sauteed in olive oil with lots of garlic, a little salt and pepper, fresh thyme and a splash of white wine. Finish it off with a squeeze of lemon juice. I like to serve them with a farmer’s market plate; some roasted squash, grilled peppers and some mashed root veggies. You don’t need to employ the entire spice rack when you’re cooking with farm fresh ingredients, it’s much more important to learn the simple cooking methods that coax the most flavor out of them. I’m going to cover a few of those methods through out the month. Won’t you join me?

White Wine Garlic Chanterelles

Serves 2 as a side, or 4 as a garnish

1 tablespoon extra virgin olive oil

6 cloves garlic, minced

1/2 pound chantrelles, stems sliced 1/4 inch thick, tops 1/2 inch thick (you can use any fancy shmancy mushroom here)

big pinch salt

several dashes fresh black pepper

1/3 cup dry white wine

1 tablespoon fresh chopped thyme

1/2 a lemon

Preheat a large, heavy bottomed pan over medium heat (cast iron is awesome.) Saute the garlic in the olive oil for about a minute. Add mushrooms, salt and pepper and cook for about 5 minutes, stirring occasionally. The moisture should release from the mushrooms and they should be tender but still firm.

Add white wine and turn the heat up. Cook for about 3 more minutes, stirring often. Add the thyme and squeeze the lemon juice in. Taste for salt and serve warm.

I’ve been trying to make it a point to thank people more often, which means baking more often. This week I had two people to thank but I didn’t really have anything fancy to pack the cookies in. Yes, a plastic baggy full of cookies is a wonderful gift, but I wanted something a little more impressive. Turns out that empty tea boxes are the perfect vehicle for cookies and they’re the kind of thing everyone has around the house. And if they’re not empty, pull out a couple of bags and voila!

To make them even cuter, and also to provide a little padding, line the bottom with a few extra tea packets that you think will go well with the cookies. Here I’ve chosen some cranberry tea to go with cranberry white chocolate cookies. You can’t see them because they’re hidden but I promise they are there! You can use the inside of the box as your card. This one was for the guy at the bike shop that put my seat on after it had been stolen. He also put on my lights, which is very cool because usually trying to figure out those light straps ends with me and a roll of duct tape and a lot of cursing. But the reason I really wanted to thank him was that if you’ve ever been an idiot in a bike shop, you’ll notice that the employees pretty much treat you like an idiot in a bike shop. But this guy was really nice about it, so he gets cookies!

Some glittery kitty cat stickers would have been cute, too.

On this, the first evening of VeganMoFo, how about figuring out who you could thank? Even if it’s for some silly reason. Hint: No one has ever baked me cookies!

It’s that time of year again! Time to wear down your stove and your keyboard. Time to mow people down with your shopping cart. Time to answer the age old question: do lemon and chocolate taste good together? It’s time for VeganMoFo, the Vegan Month Of Food.

The idea is to write as much as you can for the month of October about vegan food. The blog entries can be about anything food related - your love of tongs, your top secret tofu pressing techniques, the first time your mom cooked vegan for you, vegan options in Timbuktu - you get the idea. There is no strict guideline for how much you have to write, but we shoot for about 20 times a month, or every weekday.

This year the master list of participants is being hosted by Kittee, Cake Maker To The Stars. So get on over there for more details and to sign up! You don’t have to be vegan to join, just so long as you are writing about vegan food for the month. Happy MoFoing!

OK so I am getting back into the video world with a very appropriate, prim and proper little video about cookies! Mexican Hot Chocolate Snickerdoodles, to be exact. And I blather on about the Aztecs and autumn a bit in the video so I won’t overdo it here. But let me just say that they are one of my absolute favorites in the book, you probably already have all the ingredients, and I hope you make them!

A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?

For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.

Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

From Vegan Cookies Invade Your Cookie Jar

It will be out in stores in early November, but you can preorder the book on Amazon or where ever you like! Now on to today’s recipe.

 Pignoli Almond Cookies

Makes 2 dozen

You may simply knows these are “pignoli,” the rice almond buttery cookie with the dense, chewy center and a smattering of pine nuts. I’ve been missing Brooklyn a lot lately, especially around autumn, and these cookies are an Italian (and Jewish) bakery staple. The bakeries in Brooklyn are a little bit different from the kind of hoity toity 4-dollar-cookie bakery we find across the country these days. For one thing, you could buy cookies by the pound. And for another, the cases were overflowing. It wasn’t about buying one cookie to nibble on while you pretended to work on your lap top. It was buying a box, tied up with red string, to bring and share where ever you were going. It wasn’t a birthday party (or a funeral) if it didn’t end with a big cardboard box of colorful, chewy, chunky, crispy, crumbly cookies.

Pingolis were a staple in that box. If you know what I’m talking about you’re probably already in the kitchen unwrapping your almond paste. If you don’t, well, try these heavenly bites and join us.

Note: These cookies are super-soft right out of the oven, so be sure to allow them a full five minutes to firm up on the cookie sheet before transferring to racks to complete cooling.

7 ounces almond paste, sliced into 1 inch cubes (not marzipan)

Pinch of salt

1/2 teaspoon baking powder

2/3 cup sugar

1/2 cup Earth Balance margarine, softened

1/2 teaspoon almond extract

1 cup all purpose flour

1/2 cup pine nuts

2 to 3 tablespoons almond milk for dipping

Preheat oven to 325°F. Line a medium sized baking sheet with parchment paper.

Pulse almond paste, salt, baking powder and 1/3 cup sugar in a food processor until mixture is crumbly, about 1 minute.

In a large bowl cream together margarine and remaining 1/3 cup sugar with an electric mixer until pale and fluffy, about 3 minutes. Add almond paste mixture and almond extract and beat until fluffy, about 2 minutes. Sift in flour and beat until a slightly crumbly yet soft dough forms. Dough should form a soft mass when pressed together.

Pour pine nuts into a shallow bowl and pour 2 Tablespoons of almond milk into a small saucer. For each cookie, roll 1 tablespoon of dough in palms to form into a ball, dip one end in almond milk and press moistened end into pine nuts. If necessary press pine nuts into surface of ball. Place dough balls, pine nut side up, on baking sheet at least 2 inches apart. Bake for 14 minutes until cookies have puffed and spread a little, and nuts are are just slightly toasted. Remove from oven and allow to cool on baking sheet for 5 minutes to firm up before carefully transferring to cooling rack. Store in a tightly covered container.

From Vegan Cookies Invade Your Cookie Jar

The Apron Activists are back! This time we’re tying on our apron strings to raise money for the Chimp Sanctuary Northwest. CSNW is currently home to seven chimpanzees released from biomedical research. This group, the Cle Elum Seven, arrived at the sanctuary on June 13, 2008. Please visit their excellent website to learn more about these seven brave individuals.

Once again, we will transform Sweetpea Baking Company into a candlelit bistro and you will be waited on hand and foot by Herbivore, Food Fight and Scapegoat staffers. The menu will feature all the lush, local seasonal flavors that Portland has to offer. Ambrosial root veggies, toasty hazelnut, creamy butternut, earthy mushrooms, and who can resist cinnamony apple pie in October? Come savor the warm flavors of fall and know that each delicious forkful is helping make the world a better place.

All profits will go directly to the sanctuary. Tickets will be $25 per person, but we encourage diners to pay as much as possible. For those who pay $50 per person, there will be a generous assortment of home baked cookies and stickers and buttons from Herbivore Clothing Co. Plus, we’re working on gift bags for those who give $100 or more.

THE MENU

Bread Basket
Mushroom walnut pate, carrot ginger spread, baguette, matzoh, flatbreads

Salad
Root Vegetable & Caramelized Figs
Mixed greens, endive, creamy garlic dressing, cilantro pesto drizzle

Entree
Butternut Rissoto
Cashew creme, roasted brussel sprouts, toasted hazelnuts

Dessert
Apple Pie with Peanut Butter Caramel
Homemade vanilla bean ice cream with a creamy coconut cashew almond base

When:

Friday, October 16th. Please arrive at 7:00 PM for a reception with the Chimp Sanctuary staffers. Dinner will be served at 7:30 PM.

Where:
Sweetpea Baking Company

1205 SE Stark off SE 12th Ave
Google Map

Ticket Prices
Since seating limited, you must buy tickets in advance to attend the night’s festivities. Tickets are a sliding scale, from 25 to 100 dollars. Diners who pay 50 dollars or more will also be receiving a goodie bag and 100 dollars or more will get you an even better goodie bag.

To Purchase Tickets
To purchase tickets, paypal 25 to 100 dollars to postpunkkitchen@gmail.com. Please put “October Dinner” in the subject. You’ll just need to give your name at the door when you arrive (no need to print out a ticket.) You can also drop by Herbivore to pay for tickets.

Seating
If you are buying tickets for more than yourself, please put their names in the paypal comments and a table will be arranged for you. If you would like to sit with people in addition to the ones you are purchasing tickets for, please put their names in the comments as well, and let me know that you want to sit with them. If you are flying solo, you may end up sitting with strangers at the community table. But we promise that they will be fascinating strangers.

Allergies And Substitutions
Please email us with any dietary needs you have and we will do our best to accommodate you. Gluten free, soy-free and nut-free options are available.

Alcohol
Please bring your own beer and wine. Also bring any other beverage you like.
Any other questions? Just email us! postpunkkitchen@gmail.com. Thanks for your support!

I want to believe that this Craig’s List Ad is a Hoax. I have no words for this. It has to be a hoax, no?

————

URL: http://ow.ly/EXk3

los angeles craigslist > central LA > jobs > tv/film/video/radio jobs

African American or Mixed-Race Vegan Actor Needed for PETA Video

PostingID: 1478953353

This is just another glaring example of what is wrong with the system of food and agriculture in our country. People are cutting back on their consumption of meat, vegetarian and vegan diets are on the rise and the devastating health effects of a high meat low plant food diet such as heart disease are beginning to see a decline. What does the NASDA do in response to this positive change? It works hard to make sure that the poor get the remaining meat just to get rid of the excess. This is so sickening and wrong. Here’s the article:

http://www.foodconsumer.org/newsite/Politics/Politics/agriculture_proposal_gives_meat_to_the_poor_221120090946.html

Fake Plastic Fish reports that PETA is promoting plastic wishbones for Thanksgiving.

Ugh. The company says they are recyclable, but like most plastic items that are technically recyclable, I am sure most communities in the US won’t have the facilities to take these, even if people were to actively seek to recycle them.

It’s not like I don’t partake in plastic-wrapped cookies & things (which I hate — most of our garbage can is full of plastic wrappers, I think). Though I do make an effort to avoid things like individual plastic cups of pudding or yogurt (I can make the former, & could make the latter too, I suppose — at least with yogurt I try to buy the massive containers, which can at least be re-used for food storage or for planters etc. so at least a teensy bit better, I suppose).

It does bum me out, though — a lot of go-vegan rhetoric* is focused on showing that we can have the same heavily packed, heavily processed food as omnivores: fake beef jerky, individually wrapped! Packages of marshmallows! Microwaveable dinners in plastic trays!

There’s something to be said for convenience, of course — & like I said above, I certainly end up buying things wrapped in plastic. I just wish it wasn’t so inevitable sometimes. (& really, while no one “needs” individual servings of vegan yogurt, definitely no one needs a freaking plastic wishbone!)

Yeah, yeah, I know the average environmental footprint of a vegan will be much smaller than an omnivore. That doesn’t make me feel much better about knowing that plastic I use today will outlive me many times over. It’s disgusting.

(I don’t know what’s up with my posting flurry either, btw!)

* In the US/UK, at least, which is where my experience is from. Thank you to commenter Soj for reminding me that of course, this is not a universal experience.

Continuing with posting links that are months old (in a futile attempt to catch up), the Vegan Ideal offers a persuasive analysis of the problematic nature of campaigns against dog meat in Korea, specifically the petition by In Defense of Animals urging people to “not buy Korean goods, support Korean businesses, or visit Korea.” That’s right — they are going to boycott an entire country* (it’s kinda like freedom fries for AR folks!).

(Long-time readers of this blog will know that dog meat in particular has been a hot topic. Kindly refer to websites like Derailing for Dummies before making any tired, racist comments in response again.)

* Note: I know someone is going to bring up boycotts of apartheid South Africa; I don’t really think the two situations are parallel, for some of the reasons talked about in the post from the Vegan Ideal.

Another old link, but something I haven’t seen discussed before: vegan friendly food relief items. Marie, the Filipina vegan blogger behind the mouth-watering How to Become a Vegan Domestic Goddess, compiled a list of easy vegan items one could donate to disaster relief efforts. This was spurred by the devastation caused by Typhoon Ondoy, which smashed into the Philippines in late September. Because I’m not a local, it made more sense for me to donate money — but her list provides some great ideas should I ever be in close enough proximity to an area needing relief that I can donate supplies.

I was also grateful to her for mentioning details on how to donate to the Philippine Animal Welfare Society, who have been helping companion animals affected by Ondoy.

http://www.naturalnews.com/027514_phthalates_feminization.html

This bothers me because I can’t necessarily say I would care if my infant son, Sun, were “feminized”. Who freaking cares as long as he’s happy!?

I am turned off by the phrase “gender-bender phthalate chemicals.” Mike Adams doesn’t seem to understand that the rigid heteropatriarchal heteorsexist able-bodied binary of female/male in the USA is, in itself, a problem; what does playing with certain toys have to do with exposure to “chemicals?” Is this guy serious? See below what I quoted (source: http://www.naturalnews.com/027514_phthalates_feminization.html):

(NaturalNews) In a bombshell finding that has far-reaching implications for society and culture, scientists at the University of Rochester have found that phthalates — the chemical found in many vinyl and plastic products — tends to “feminize” boys, altering their brains to express more feminine characteristics. The study has been published in the Journal of Andrology.

Phthalates are found in vinyl products (including vinyl flooring), PVC shower curtains, plastic furniture and even in the plastic coating of the insides of dishwashing machines.

The feminization process happens during pregnancy when phthalate exposure causes hormone disruptions in the unborn baby. This chemical feminizes males by disrupting the action of the hormone testosterone.

In this recent study, researchers found a strong correlation between the types of toys that male children play with and the level of phthalates found in their mothers when they were pregnant. Researchers discovered that boys exposed to high levels of phthalates in the womb tend to avoid playing with cars, trains or toy guns. They also avoided rough play, instead preferring more feminine toys and activities. (Barbie?)

Sometimes he can be very “know it all straight white middle class” guy who thinks he can speak for everyone and know what is “healthy” for everyone to eat. He uses phrases and wording that are so encased in white middle-class heterosexual able-bodied male privilege…and it drives me crazy! But, at the same time, he feels strongly that he is helping many people. I have benefited from many things he has written, but he totally needs to take an awareness class around gender, whiteness, class, etc. because he is constantly doing this. I don’t think he’s aware of it. I think I should probably write him and let him know…

…and it’s not that he can’t write from the “white middle-class heterosexual able-bodied male privilege” perspective… I think what irritates me is that he doesn’t reflect on it or at least name where he is coming from, as opposed to making it as if it’s “common sense” or “universally” applicable.

I’m really bummed I haven’t been able to post more here in the past few months — more about that later, maybe, but for now, a few links:

First of all, check out the blogroll (on the right hand side of the blog — click over if you’re reading via RSS feeds!). I keep stumbling on new awesome vegan blogs but also even more excitingly, more blogs by vegans of color!

Secondly, a link I’ve had open in a browser tab for literally months: Self-Delusion and the Lie of Lifestyle Activism. This argues that the impact of individual changes such as building a compost pile or recycling are generally not enough to make a difference (& in the case of the widespread habit of recycling, can be counterproductive because of the emphasis on recycling as opposed to reducing waste). This is partly because, the post argues, modeling a behavior is not generally enough to get other people to adopt it. I read the full post months ago & didn’t wade through the plethora of comments, but I’m sure being vegan would be something that the author would put under that category as well. I don’t agree with everything — though there are some good points made there — but I think as vegans & vegan activists there is a lot to think about regardless.

Thirdly, I saw the other day that Battlestar Galactica’s Grace Park is now shilling for PETA. Sigh.

Right, now my query. This is generally not an easy time of year for me, between the darkening of the days (& the declining temperature) & the holidays. I’m doing a lot of work just to keep myself on any kind of even keel, but one thing that often gets put on hold is, well, doing activist things or even feeling excited or inspired by the issues. It’s not as if I’m contemplating stopping being vegan — that is most definitely NOT the case — more just that I haven’t had the energy or inspiration to go trawling through all the vegan blogs & campaigns & stuff that I used to do.

What do you do when you find yourself in kind of a rut? I know for burnout taking a break is a good idea, but it’s not that I’m burnt out (well: not in terms of veganism, although I did have a huge disillusioning infuriating situation earlier this year [related to other issues] that has made me really pissed off with certain aspects of the activist crowd where I live). I’m just kind of… maintaining at the moment. I want to be inspired & invigorated again (note: shock tactics won’t do the trick, so no one suggest I watch Earthlings, please). Suggestions?

I remember I was in a bicycle accident a few years ago and needed stitches because the under part of my bike sliced up my leg. After getting stitched up in the ER, the doctor asked me, “When was the last time you had a tetanus shot?” I told her it had been about 11 or 12 years. She told me that I needed one immediately. After about 5 minutes of her telling me why I should get it (versus me knowing that animal products are used in it), I decided to do it. Though I did make the conscious choice for stitches that were removable (versus the animal based ones that are absorbed into the system), it bothered me about making the conscious choice about getting the tet shot. I wonder if I was really at danger. What would have happened had I not done it? Was the doctor really valid in her concerns? Was I simply giving in to ignorant fear and probably not thinking too clearly because I was still in shock from the bike accident?

The other year, a good friend of mine had emergency root canal surgery. A strict raw foods vegan, he was torn about getting a prescription for a heavy antibiotic in which the caps were not vegan. He and I asked the pharmacist if she could order a vegan capsule for him, but they were not able to find it. Ultimately, he decided to take it, but felt really horrible about it.

How does one negotiate these situations? Many people who practice veganism also rely on medications, prescriptions, etc that were developed using animal ingredients and/or experimented on animals. This is not a judgmental question, just a question I have because I have a lot of people telling me they are 100% vegan in lifestyle, but I am wondering what “100%” really means. Is that possible for many people, when dealing with reliance on prescriptions, medications, surgery, etc? Please share your story or thoughts on this.

Best,

Breeze

Greetings!

I’m excited to announce the release of my first cookbook Quick & Easy Vegan Comfort Food. Quick and Easy Vegan Comfort Food is perfect for new vegans, long-time vegans, or meat eaters trying to bring more healthful options into their diets. Quick and Easy Vegan Comfort Food has more than 150 go-to recipes for those looking for the tastes of home. The book opens by debunking myths that sometimes get in the way of eating vegan and introduces readers to favorite ingredients, cooking tools, and my love of quick, easy and tasty veganized comfort classics.

Ran across this journal article this morning and wonder what people think about this concept.I have the entire pdf. Email me at breezeharper (at) gmail (dot) com.

———

Journal of Agric Environ Ethics (2008) 21:579–596
Vegetarian Meat: Could Technology Save Animals and Satisfy Meat Eaters?
Patrick D. Hopkins and Austin Dacey

Abstract Between people who unabashedly support eating meat and those who adopt moral vegetarianism, lie a number of people who are uncomfortably carnivorous and vaguely wish they could be vegetarians. Opposing animal suffering in principle, they can ignore it in practice, relying on the visual disconnect between supermarket meat and slaughterhouse practices not to trigger their moral emotions. But what if we could have the best of both worlds in reality—eat meat and not harm animals? The nascent bio- technology of tissue culture, originally researched for medical applications, holds out just such a promise. Meat could be grown in vitro without killing animals. In fact, this technology may not just be an intriguing option, but might be our moral obligation to develop.

Not to sound cocky, but there’s little that can intimidate me these days when it comes to elaborate recipes and complicated baking procedures. In fact, I get a certain thrill from the more difficult preparations- The more involved, the better! That’s why I signed up to be a Daring Baker, after all, and have continued to meet the challenge every month for exactly two years now. It boggles the mind how time flies… And yet, there is still one fear that I haven’t fully conquered: Frying. How perfect that it should be the chosen method for creating my second anniversary challenge.

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

Sure, I’ve fried a good number of times, and am certainly no stranger to a vat of hot oil bubbling away on the stove, but it takes a bit of doing to work up my courage to approach it. Forever scarred by safety videos warning of the dangers of hot oil spills and the resulting 3rd degree burns, it’s the mental image of melting flesh that tempts me into putting away the jug of oil and flipping on the oven instead. No matter, there was no way baking would result in nearly as crispy or delicious cannoli shells, and so this was on fear that needed to be faced.

I’d love to say that my worry was all for naught, but alas, this was perhaps one of the most painful Daring Baker challenges I’ve ever endured. Though I did indeed feel the burn of a few errant splatters, dropping in the heavy homemade cannoli forms with too much enthusiasm, and scorched the tips of my fingers clear off while wrestling them onto waiting paper towels, it was the damn lemon that did me in.

You see, my shells were flavored with a gingerbread-inspired melange of spices and a touch of molasses, and the filling was a light and creamy lemon custard. It was while zesting a lemon that my hand slipped… And I very forcibly zested all the way down my left thumb. There was a brief and frightening threat of getting stitches, at which point I decided that it wasn’t so bad, really, and finished filling and photographing the cannoli. They were beautiful, and got rave reviews, but I must admit I had no appetite for them by the time all was said and done.

The good news is, I did not end up needing stitches, and now two weeks later, I can finally bend my thumb without it splitting open again. Ah, the little victories in life… I just don’t think that cannolis will become a regular staple in my repertoire, and perhaps, I should find a safer lemon zester!

Every past Thanksgiving, for as long as I can remember, has been a terribly ironic and unhappy day for me. Forced to look back and scrounge up some shallow and contrived reason to be thankful, nothing would come to mind, nothing but negative experiences and general discontent, every good thing in my life obscured in a fog of depression. Luckily, we never made a big scene of discussing the actual holiday, just slogged through it, so my dissatisfaction was only known through my incessant whines about having a big dead turkey on the table, how much work I could be doing if I had been left at home, and how little I wanted to talk to my relatives. Oh yes, I’m just a joy to be around on this occasion, and I know it.

2009, my 20th Thanksgiving, bears no greater happiness- In hindsight, it’s been a tough, unrewarding, and downright desperate year at times. However, that’s where the pattern ends. Despite all of that, it would be foolish to take all of my good luck for granted. For the family that continues to stand by and nurture me even as I sulk at the foot of the table, complaining about how there’s butter on practically everything; For the amazing opportunities I’ve had throughout the year, working with some fantastic people and organizations; For the support of every last reader who took the time to leave me just one or two words of encouragement in the comment section, and the few who delivered a whole novel’s-worth of pep talks; For the nearly luxurious comfort of my home, and enough money to buy healthy, wholesome, vegan food; For the simple fact that I am still alive, as contrived as that may sound; For all of that, I am finally truly thankful, and endlessly grateful.

I hope everyone else can find at least one thing to be thankful for this year, too. Happy Thanksgiving, my friends!

Quick, batten down the hatches, the relatives are coming! Swarming in from all corners of the country, they’ll begin their descent any day now, preying upon well-meaning hosts and hostesses, depositing themselves on couches and easy chairs, leaving all manner of clothing and garbage strewn about; it may seem like a tornado hit the house, not just sweet auntie and uncle, plus their rambunctious kids of course. We don’t have much time to chat, because the attack could come at any time, so just lay low for as long as possible and follow my advice: Have food. Lots and lots of food.

As long as you keep feeding them, they shouldn’t become too destructive or agitated, and they may even stay out of the kitchen long enough for you to prepare The Festive Meal. Finger food is best, as silverware may get lost in the struggle, and of course, quick and easy is the name of the game here. That’s why I’m recommending these stuffed zucchini.

Although an unlikely choice, these simple veggie rounds are surprisingly satisfying, filled with a hearty mixture of nuts and beans, plus aromatic herbs and spices. They could just as happily make themselves at home on a dinner plate, as a side or even an entree, thanks to their protein-rich stuffing. Best of all, they’re delicious both warm and cold, and can be prepared in advance, so you can focus on more important things when the family is around. Like preventing little cousin Billy from destroying your antique glass vase.

Good luck, solider. Arm yourself well!

Stuffed Zucchini Bites

4 Medium Zucchinis
5 Tablespoon Olive Oil, Divided
1/2 Large Red Onion, Finely Chopped
2 Cloves Garlic, Finely Minced
1 Teaspoon Dried Parsley
1/4 Teaspoon Ground Cumin
Pinch Dried Thyme
1 Cup Chopped Walnuts, Toasted
2/3 Cup Cooked Canellini Beans
1/2 Cup Almond Meal
1 Tablespoon Soy Sauce
Salt and Pepper

Preheat your oven to 375 degrees, and line two baking sheets with aluminum foil, parchment paper, or silpats.

Slice off the tops and bottoms of your zucchinis, and then cut them into 1 1/2-inch long segments. Stand each segment up on one of the cut sides, and use a melon baller to remove the center flesh, being careful not to dig all the way through the bottom. Reserve the flesh of two zucchinis for this recipe; the other two can go into a stir fry or something else. Arrange the hollowed-out zucchini pieces on your prepared sheets so that they’re ready to go. Set aside.

Set a medium sauté pan over moderate heat, and add in 1 tablespoon of the oil. Once hot, introduce the chopped onion to the pan, and reduce the heat slightly so that it softens and becomes translucent, but doesn’t brown. After about 4 minutes, add in the garlic, and continue to cook, stirring occasionally. After another 5 – 6 minutes, incorporate the parsley, cumin, and thyme, plus the reserved flesh of two zucchinis, and cook for just 3 – 4 more minutes until the zucchini pieces are lightly browned. Remove the pan from the heat.

Transfer the contents of the sauté pan into your food processor or blender, along with the remaining oil, walnuts, beans, almond meal, and soy sauce. Pulse until the mixture is mostly blended, but still slightly chunky, pausing to scrape down the sides of the bowl as necessary. Give the stuffing a taste, and add salt and pepper as you see fit.

Spoon the stuffing into your prepared zucchini segments, and really mound it up on top; You should have plenty of stuffing, so don’t hold back. If it turns out that you still have extra when it’s all said and done, you can also just serve it along side chips as a dip, or use it later as a sandwich spread.

Give the zucchinis a light spritz all over with olive oil cooking spray, and bake for 20 – 30 minutes, until the stuffing is browned and the zucchinis are fork-tender.

Serves 8 – 10 as appetizers, 4 – 5 as a side dish, and perhaps 1 – 2 as a main.

Printable Recipe

While pumpkin continues to be the reigning king of all things autumn, presiding over an illustrious array of both sweet and savory seasonal dishes, countless other squashes and gourds are forced to watch from the sidelines, all but forgotten on those dusty supermarket shelves. The pumpkin’s immense popularity has in fact gotten it into a bit of trouble this year, scaring bakers and cooks all across the country with the threat of shortages. Though shaken, I was not compelled to buy out every last can of puree still lingering at the store (but I will admit it crossed my mind once or twice,) because I have a secret weapon; an oblong, yellow and green trick up my sleeve.

Long overlooked for that iconic symbol of fall, the delicata squash may actually be my all time favorite, even a step above the pumpkin. Gasp, heresy, you say? Not at all! Because the delicata has such thin skin, you don’t actually have to peel it before baking and eating it, making it so many million times easier to prepare. And that flavor, oh, it’s just as good if not better than its orange-fleshed cousin. Yet for all its ease and versatility, you would be hard pressed to find a decent dessert recipe that called for one, despite the thousands upon thousands- Perhaps millions- of pumpkin options.

A new day is dawning, thanks to that little pumpkin puree snafu, and while other cooks are scrambling to fill the void, I’d like to recommend my new friend, the delicata, to pick up the slack. Of course, you can very happily puree it after baking and use it for pies and breads, anything you might use pumpkin puree for. But I’d rather push further, really take advantage of its unique colors and shape, and feature it in a more unique fashion.

Roasted in a simple mixture of olive oil and maple syrup to enhance its natural sweetness, small pieces are scattered throughout a soft vanilla bean panna cotta, which is perched on top of a “crust” of crunchy gingerbread crumbs. For great drama in presentation, I chose to top each dessert with a grand flourish, inserting crispy dehydrated rings of delicata and finishing it off with a few candied seeds, utilizing all the goodness this squash has to offer. To simplify, these final two elements can easily be removed from the equation without harming the end results, and in fact, my mom did claim she liked her plate better without them anyways.

To each their own. This is the only sort of drama that I happen to like.

Delicata Panna Cottas

Maple-Roasted Delicata:

1 Medium (Approximately 20-Ounce) Delicata Squash
2 Tablespoons Olive Oil
2 Tablespoons Maple Syrup
Pinch Salt and Pepper

Gingersnap Crumb Crust:

1 Cup Granulated Sugar
2 Cups All Purpose Flour
1 Tablespoon Ground Ginger
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
1/2 Cup Margarine, Melted
1/4 Cup Molasses

Yogurt Panna Cotta:

1 Cup Unsweetened Soy or Coconut Yogurt
1/2 Cup Regular (Full Fat) Coconut Milk
3/4 Cup Vanilla Coconut or Soy Creamer
1/3 Cup Granulated Sugar
1 Tablespoon Arrowroot
1 1/2 Teaspoons Agar Powder
2 Teaspoons Vanilla Extract

Beginning with the roasted delicata, preheat your oven to 400 degrees.

Cut your delicata squash in half, and remove the seeds from both halves, reserving them for later. Take once half and chop it into small, raisin-sized pieces. With the other half, slice it into rings, as thin as you can manage- If you have a mandoline, you may want to use it now. I would recommend slicing the rings no thicker than 1 – 1.5 mm, as they will not become crisp otherwise. You may wish to cut out about one inch of each ring so that they’re not perfect circles to make them easier to insert into the dessert.

In a large bowl, stir together the oil, maple syrup, salt and pepper. Add in the pieces first, tossing to coat. Carefully scoop them out of the bowl using a slotted spoon, and arrange them in one even layer on a baking sheet. Now move the rings into the mixture, tossing to coat as well, and arranging them in an even layer on a desperate baking sheet. Finally, take your reserved seeds, rinse and dry them of excess squash guts, and toss them in the remaining maple mixture. Spread them out on the same sheet as the delicata rings.

Once the oven hits temperature, take the baking sheet with the pieces first, and bake alone for 15 – 20 minutes, until lightly browned and tender. Remove them and let cool on the sheet.

Lower the oven to 300 degrees, and move in the rings and seeds once it gets to that temperature. Bake for 30 – 45 minutes, keeping a very close eye on them so that they don’t burn. Bake them for as long as possible before they start looking too dark. Let cool on the sheet.

Moving on to the gingersnap crust, turn the oven back up slightly to 325 degrees, and line a baking sheet with parchment paper or a silpat.

In a large bowl, whisk together the sugar, flour, spices, and salt to evenly distribute all of the dry goods throughout the mixture. Separately, whisk together the melted margarine and molasses, and then pour both into the bowl of dry ingredients. Stir to combine, vigorously if need be, as it will be a fairly thick batter. Scoop out the resulting batter and use your hands to press it into one large sheet of cookie dough onto your prepared baking sheet. Use all the space you have to make it as thin and even as possible.

Bake for 25 – 30 minutes, until the edges darken. Don’t be alarmed if the center is actually still bubbling; I promise that it will solidify when it cools. Let the giant gingersnap cool on the sheet.

Once completely cooled, break it up into large chunks (it should be very crisp) and place them into your food processor. Pulse until it becomes a coarse meal. Set aside.

Finally, for the panna cottas, lightly grease 6 popover pan indents, baba molds, or worst comes to worst, regular 4-ounce ramekins, and set aside.

Place a medium saucepan over moderate heat, and whisk together the yogurt, coconut milk, and creamer. In a separate dish, mix together the sugar, agar, and arrow root before slowly sprinkling it into the liquids, whisking vigorously the whole time. Cook the mixture, while continuously whisking gently, until it comes to a boil. Remove from the heat, and equally distribute the liquid between your prepared molds. Measure out about 1 cup of your roasted delicata pieces, and drop in equal amounts into each mold. Some will sink and some will float, making for a more or less even distribution. (If you have extra pieces left over, they’re fantastic tossed into a salad, or on top of a pizza, or in a casserole… Or just plain as a side dish, of course!) Let the panna cottas sit at room temperature until they’ve cooled completely, at which time you can move them into the fridge to chill.

To serve, spoon a good amount of crumbs onto each plate (be generous, you should have plenty), and turn out one panna cotta on top. Insert the crispy delicata rings as desired, and sneak a few roasted seeds in beneath, just to cover the top of the panna cottas. Serve, and be prepared to impress!

Printable Recipe

Ever since brewing up my very first cup of mud so many years ago as a wee preteen, using my little pink Hello Kitty coffee maker and all, I’ve been a strictly black coffee kind of gal. No sugar, no cream, thank you very much. Simply a means of getting a quick caffeine pick me up, it’s always been a no-frills affair. However, you’ll rarely be able to poke around in my fridge without finding at least one pint of creamer chilling out. An incredibly useful ingredient, it often finds its way into baked goods and desserts of all varieties, adding richness and sweetness like no other vegan alternative. Up until recently though, that creamer was always soy-based, as there were simply no other options out there.

You’ve probably already guessed it, but this looks like another job for coconut! Matching the standard trio of flavored soy creamers, Turtle Mountain has now leveled the field with another reason for soy-avoiding vegans to be delighted.

Trying for get a basic understanding of the product to begin with, I naturally chose the Original (plain) variety to sample first. Surprisingly less sweet than expected, and very neutral in flavor, it would make for a completely inoffensive addition to coffee indeed. Agreeable enough to pair well with any flavored coffee, it would also happily blend into the background of any baked good, just as you might hope for from standard dairy cream. In fact, I’m willing to bet that dairy-drinkers would welcome this creamer in their cup of joe, too. Despite its subtlety, there’s not a hint of coconut flavor- A truly impressive feat in my book.

Stepping it up a notch with the French Vanilla, it’s immediately apparent that this one is sweeter. In fact, it was sweet enough that when sampled with coffee, it would be overkill to add in any sugar along with it. Perfectly suited for making fancy lattes if one so desired, its light, floral vanilla essence adds volumes of flavor. Easily my top pick of the group, this one convinced me that there may be merit in coffees lightened with creamer yet.

Now fighting a mean coffee buzz, it seemed time to put away the brew and pull out the ice cream machine instead. By far my favorite use for creamer, it was only a matter of minutes before the Hazelnut coconut creamer was whipped into an ice cream base with a touch of vanilla bean paste, and then was churning away. Anxious to have a taste right away, I served it straight out of the machine like soft serve, and oh, what a treat it was. Ultra smooth and creamy, it was unbelievable that such a simple concoction could be so good. Though it has the vague aroma of almond extract, it is easily distinguishable on the tongue, with more complex nuances than almond. Happily, it’s not the least bit bitter, as some hazelnut-infused foods can be.

Score yet another one for the mighty coconut! I for one can’t even imagine what it may turn up in next.

[Written for Go Dairy Free]

Thanksgiving is not my favorite holiday, not by a long shot. Rarely do I even observe it in any significant way, dutifully attending the obligatory family meals, but only to slap together a minimal veggie burger or bowl of soup for myself. Best to keep away from the kitchen with that gruesome turkey carcass on display, all manner of innards and nasty bits strewn about on plates as people mill around the buffet, you see. With the inescapable smell of meat and butter permeating the air, it’s the most I can do to just keep a straight face and get through this day without being too grouchy- A tactic that I often inadvertently fail at, unfortunately.

On the other hand… There was one Thanksgiving that I fondly recall. The only dinner party I ever threw, all of my closest friends at the time was there, and it was as close to perfect as one could hope. There were mashed potatoes, wild rice salad, butternut squash soup, asparagus casserole, glazed carrots, fresh bread, and of course a plethora of dessert options. Everyone contributed something or other to the meal, be it a dish or just themselves (which counts for a lot more than you might imagine.)

But when I think back on that night, there is one aspect that stands out in my mind, inspiring me to try the whole ordeal just one more time.

Tofu turkey. No, not a Tofurkey, but a modest homemade substitution. Made from an ordinary block of tofu and cut into shape, they have a lot going for them, being so much easier and cuter than many other Thanksgiving mains out there.

Now, since the countdown has officially begun and Thanksgiving looms a mere 10 (!!!) days away, it seemed as good a time as ever to go through a trial run, and to perhaps share a few ideas in case everyone hasn’t yet nailed down their menus. Taking a more sophisticated approach to the marinade this time around than on the original tofu turkeys, a mixture of apple cider and savory herbs makes for a sweet, salty, and slightly tangy taste sensation. Nothing goes to waste here either, because the flavorful leftover marinade is then made into a simple, silky smooth gravy.

Even if you, like me, tend to gloss over this holiday as a waste of a day off, just consider making it a special occasion by making these adorable, cruelty-free fowl.

Cider-Marinated Tofu Turkeys

3 Cups Apple Cider
2 Tablespoon Apple Cider Vinegar
1 Tablespoon Molasses
1 Tablespoon Soy Sauce
1 Teaspoon Dried Thyme
1 Teaspoon Dried Parsley
1/2 Teaspoon Dried, Crushed Sage
1/2 Teaspoon Dried Tarragon
2 Cloves Garlic, Finely Minced
1 Teaspoon Salt
Pinch Black Pepper
2 14-16-Ounce Blocks Extra Firm Tofu

2 – 4 Tablespoons Olive Oil

To make the marinade, simply whisk together everything except for the tofu and oil in a large, microwave save bowl or pitcher, and heat for about 5 minutes to allow the flavors to meld. Set aside.

Open and drain away as much liquid as possible from each of the block of tofu. Taking one at a time, stand it on its side, and slice it horizontally into four slabs. Use a turkey-shaped cookie cutter to cut each one individually (You can save the excess tofu for another recipe, like “egg” salad or stuffed mushrooms.) (If you can’t find an appropriate cookie cutter, or don’t want to fuss with it, leaving the rectangles as is will work just fine, too.) Place each tofu turkey into a large baking dish (about 11 x 7, but exact size isn’t important) so that none are overlapping.

Pour the hot marinade over the turkeys, and let rest a room temperature until the liquid has cooled. Cover with plastic wrap, and then refrigerate overnight, or for at least 8 hours and no more than 24.

When you’re ready to prepare dinner, preheat your oven to 375 degrees.

Drain away but reserve the excess marinade, leaving the tofu turkeys in the baking dish in one layer. Brush the turkeys with oil, and bake for 20 – 30 minutes, until nicely browned.

Serves 4 (2 turkeys each)

Cider Gravy

1 Tablespoon Olive Oil
1 Small Yellow Onion
1 Cup Sliced Button Mushrooms
1 Clove Garlic, Finely Minced
1 Teaspoon Powdered Vegetable Stock
1 Teaspoon Ground Cumin
Pinch Cayenne Pepper
1/3 Cup Chickpea Flour
2 Tablespoons Nutritional Yeast
2 1/4 Cups Reserved Marinade, Divided

Set a saute pan with high sides over moderate heat, and pour in the oil. Once hot, add in the onion, mushrooms, and garlic, and gently saute for 5 – 8 minutes, until softened and the onions are translucent. Sprinkle in the spices, and cook for 1 minute.

Stir the chickpea flour and nutritional yeast into 1/2 cup of the reserved marinade so that there are no lumps, and pour it into the pan. It will thicken up very quickly, and once it does, add in the rest of the marinade. Turn down the heat slightly and let the mixture come to a slow bubble, and simmer for 5 – 10 minutes.

Transfer the mixture into a blender or food processor, and thoroughly puree, until completely smooth. Serve immediately, or place a piece of plastic wrap on the surface of the gravy so that it doesn’t form a skin.

Makes about 2 1/2 Cups

Printable Recipe

Strange when examined up close, despite how common the practice is, the way we tend to assign deeper meaning and otherwise nonsensical connections to everyday objects is a behavior that still intrigues me. The way that something like an innocent mandolin can inspire fear upon sight in some, and how there’s nothing more soothing than a steaming cup of tea, no matter the actual flavor. Stemming from so many converging memories, it’s hard to say where all of these associations come from, but I’m fairly certain I know why I’ve been thinking of scones a whole lot lately, and along with them, a particular person who really deserves a half-dozen or so of them.

It was the very first thing I ever successfully baked for anyone else, and I still swell with pride as I recall that beautifully browned tray of lumpy, sweet breakfast biscuits. Sparkling with coarse turbinado sugar sprinkled liberally on top, each scone was lovingly decorated and carefully shaped, despite the bumpy surfaces. Made with cranberries and orange zest, a fairly safe but still new combination to me, I watched anxiously as I served the first one to my mother, candidly observing her every reaction. Although it may have been a good bit of acting on her part, she seemed just as thrilled as I, and from then on, I’ve always felt that the best treat to make for her would be scones.

Since that day, there have been scads of scones, some better than others, some prettier and still some that were huge flops and went quickly into the open trash can. But she tried them all, enthusiastic and still honest when asked her opinion, and so the scones kept on coming.

Until life got in the way, of course. Focusing more on the holidays and other baking projects, I’m sad to say that it’s easily been months since the last batch of scones were born in this kitchen. And with that confession, I realize that it’s been equally as long as I made something special for my mom. Who needs a better reason to bake than that?

I’m a firm believer that mother’s day should come around a number of times a year, at random and by surprise, especially for a woman who’s gone above and beyond the call of parenting to save my sorry butt so many times. Forget waiting for a special occasion, now is as good a time as any to spread the love… Especially with scones.

Although this little number falls more on the cakey side of the tracks than I usually like my scones, they’re a refreshing change of pace, perfectly suited for a chilly autumn breakfast or brunch.

Apple Ginger Scones

2 Cups White Whole Wheat Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
Pinch Ground Allspice
1/2 Cup No Sugar Added Apple Butter
1/2 Cup Apple Cider
1/3 Cup Dark Brown Sugar, Packed
1/2 Cup Frozen Margarine, Diced
1/2 Cup Finely Chopped Crystallized Ginger
1 Medium Red Apple, Diced

Ginger-Cider Icing:

3/4 Cups Confectioner’s Sugar
1/4 Teaspoon Ground Ginger
1/2 – 1 Tablespoons Apple Cider

Preheat your oven to 375 degrees, and line a baking sheet with either a silpat or piece of parchment paper.

In a large bowl, whisk together the flour, baking powder and soda, salt, and spices, so that all of the dry ingredients are equally distributed throughout. Separately, mix together the apple butter, cider, and sugar until smooth, and set aside.

Add the frozen margarine into the dry ingredients, and using a pastry cutter or a fork, cut the margarine in so that you achieve a coarse but even meal-like consistency with no pieces larger than peas. Toss in the chopped ginger and apple so that they’re coated in the flour, and then pour in the wet ingredients. Stir just enough to bring the dough together.

Scoop out about 1/2 cup of batter for each scone, and use lightly moistened hands to shape the lumps into rounds on your prepared baking sheet. Bake for 18 – 22 minutes, until lightly browned. Let cool completely on a wire rack before preparing the icing.

For the icing, simply stir together all of the ingredients, adding in the cider just a few drops at a time, until it reaches your desired consistency. Drizzle across the scones liberally.

Makes 8 Scones

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Okay, enough waiting; the suspense is killing me! I don’t know about you guys, but I’m just dying to spill the beans on who won a shiny new bottle of Xagave. So I’m getting right down to it.

The winner, randomly chosen via Random.org, is….

Commenter #37, who happens to be veganhomemade! And her favorite uses for agave?

But that’s not the end of the story here, not by a long shot. Because I love you guys, I love agave, and I’d like to think that all this love is mutual, I have a special gift for everyone. If you were so inclined to order yourself a bottle of Xagave, you can now plunk in the special discount code “BITTERSWEET” on the payment information page and get free shipping! Now you have no excuse not to try out this fantastic alternative sweetener, thanks to the Xagave’s generosity. Go forth and spread the agave love!

Lurking in the depths of the darkest shadows imaginable, just beyond the tips of our very noses, lay a beast, hiding, waiting, biding its time. For nearly a hundred years it remained patiently and quietly stalking victims, becoming all the more incensed at having been forgotten in the first place. When at last the monster could hold its silence no more, back into the daylight it burst with teeth bared and mouth stretched into a wicked smile, ready to destroy any unfortunate onlooker that stood in its way.

Look out, run for you lives! It’s…. It’s…

A really, terribly old picture. That Godzilla look-alike up there? He’s a gentle giant, take it from me, and wouldn’t hurt a fly! The monster is the photo itself, having somehow slipped between the cracks of my hard drive for nearly 2 years. And seriously, that’s got to be close to 100 in photo-years.

Renewed efforts at cleaning up my mess of a computer opened up a whole treasure trove of forgotten projects, this lovable brute included. It would just be a shame not to share him, so please, forgive me for posting such fiendishly bad photos, and just be mindful not to make any loud noises and spook the old devils.

Made for a friend who loves Godzilla, I started with Knitty’s Norberta, and modified it accordingly as I went along… The details, I can’t remember the foggiest bit.

But ahh, it feels so much better to get that demon out in the open. Now, about the rest of this junk I found… I can’t say for sure it will fare so well!

Sloth is a sin that seems hardest for me to shake as the days grow darker and shorter. With the warm weather goes my motivation to get out of bed at a reasonable hour, and putting off tasks for another day, or another week, is all the more appealing. It’s easy to see how these bad habits can snowball quickly into a very bad situation, but it turned out that this laziness actually produced something rather delicious. The only problem is… I’m not exactly sure what it is.

Sweet, lightly spiced, crisp on the outside but cakey on the inside, both easy to eat and hearty at the same time, this isn’t a snack that fits easily into any preexisting category. Not wanting to go through the trouble of preheating the oven and pulling out the big baking sheets, but craving cookies, it all began with a quick drop cookie batter, filled with oats, nuts, and that fall baking staple, pumpkin puree. As luck would have it, the waffle iron was still on after a leisurely brunch of “buttermilk” waffles and syrup, so putting two and two together, the batter hit the iron.

Trying to bridge the gap between breakfast treat and dessert a bit further, a light drizzle of chocolate ganache sure complimented these flavors nicely, but didn’t exactly clear up this thing’s identity crisis.

What would you call this? Whatever it might be, it’s worth making and trying for yourself!

Pumpkin Waffle Cookie Treats

1/2 Cup Canola Oil
1/2 Cup Dark Brown Sugar, Packed
1/2 Cup Pumpkin Puree
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
Pinch Ground Nutmeg
1 Teaspoon Vanilla Extract
3/4 Cup All Purpose Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Cups Rolled Oats

Ganache:

1 Cup (6 Ounces) Semi-Sweet Chocolate Chips
2 Tablespoons Soy Creamer

Begin heating up your waffle iron according to the manufacturer’s instructions.

In a large bowl, whisk together the oil, sugar, pumpkin, and vanilla until smooth. Stir in the flour, baking soda, and salt. Sift the spices, flour, baking powder, and salt into the bowl, and stir well, but be careful not to overbeat the batter. A few lumps are just fine. Finally, add in the oats, and mix just enough to distribute them equally through the batter.

Lightly grease your waffle iron before beginning to cook each round. Portion out as much batter in each waffle indent as you would for standard waffles, and spread it out lightly just to make sure it fills the space evenly. Shut the iron and cook for 2 – 5 minutes, depending on your waffle iron, until golden brown all over.

Transfer the hot waffle cookies to a wire rack. Repeat with the remaining batter. Once completely cool, prepare the ganache by microwaving the chocolate and soy creamer together in a microwave-safe bowl, in blasts of 30 seconds, stirring thoroughly until smooth. Use a spoon or piping bag to drizzle as desired.

Yield varies depending on the size of your waffle iron, but I got about 9 waffle cookies.

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