Filed under: Cooking, VeganMoFo | Tags: Cooking, Eating, Survey, Vegan, Veganism, VeganMoFo
Since I’ve slacked so hard, I’m trying to make up, and what better way to 1) dredge up ideas and 2) kind of bullshit an entry than with a survey! This one comes courtesy of Jess at Get Sconed via B.A.D. at Unhealthy Vegan. Thanks, ladies
1. What was the most recent tea you drank?
Fresh ginger, for my creeping-up illness. Cut up an inch or two of fresh ginger into chunks. Pour boiling water over it. Steep 5 minutes.
2. What vegan forms do you post/lurk on? If so, what is your username? Spill!
Oh, you all know this already: The PPK Forum. My name is, surprisingly, jordanpattern.
3. You have to have tofu for dinner, and it has be an Italian dish. What comes to mind first?
Isa’s Italian Marinated tofu with roasted veggies over polenta with a balsamic vinegar reduction. Shit, now I’m hungry.
4. How many vegan blogs do you read on an average day?
I don’t really have an average day, but if you average out all my non-average days, probably around 4? I have some favorites, but I will never tell!
5. Besides your own, what is the most recent one you’ve read?
6. If you could hang out with a vegan blogger that you haven’t met, who would it be, and what would you do?
I would be pretty darn stoked to hang out with kittee of Cake Maker To The Stars and Jess of Get Sconed, oh, and Pamela of Pamela Cooks. I mean, really, I’d be down with hanging out with all the vegan bloggers out there, really, but it’s much easier to deal with the logistics of just four people, you know? Plus, I’ve met a lot of vegan bloggers! I think Kittee and Jess and Pamela and I could have a pretty great tea party, though.
7. If you had to base your dinners for a week around one of the holy trilogy – tofu, seitan or tempeh, which would it be?
Well, in real life, I would say tofu, because I don’t have to make it before I cook with it, but in an ideal world, I would say seitan. Seitan sandwiches, cutlets, chili, maybe even breaded and fried!
8. If you had to use one in a fight, which would it be?
Tempeh for sure – that stuff is like a brick when frozen.
9. Name 3 meals you’d realistically make with that tough protein of choice!
10. What’s a recipe in vegan blogland that you’ve been eyeing?
Julie Hasson’s sausages! I have had these made by other people, but I want to make them myself so bad! Why am I so damned lazy! I need to re-read all that crap I talked about the virtues of delayed pleasure one more time I think…
11. Do you own any clothing with vegan messages/brands on them?
12. Have you made your pilgrimage to the ‘vegan mecca’ yet? (Portland, duh)
Yes, though I didn’t have as much time there as I would like, and it wasn’t really a pilgrimage so much as a show my old band played, the morning after which I accidentally ditched a whole cadre of PDX PPKers. I’m still sorry, guys!
13. What age did you first go vegan? Did it stick?
I was 22, and yes, it stuck. I’m coming up on 6 years vegan next March.
14. What is the worst vegan meal you’ve had? Who cooked it?
Yucky summer camp french fries that were lukewarm and soggy. This was at the camp where I often teach french horn, but it was before I knew to bring my own lunch. Seriously – is a veggie burger so hard???
15. What made you decide to blog?
I have honestly no idea. Vanity? I fancy myself an okay cook and a fairly decent baker, but I am too busy/cheap/lazy to cook/write as much as I’d like. I’m working on it. I may soon have a super ultra mega cheap blog, since my money might be becoming real tight real soon…
16. What are three of your favorite meals to make?
Isa Pizza – I never get tired of that stuff. I could eat it morning, noon, and night forever.
Marinated tofu with roasted veggies – roast everything together. This is so flavourful and so good and reasonably healthy to boot!
Soup – I can’t pick a type, but I fucking love making soup. Uh. Literally.
17. What dish would you bring to a vegan Thanksgiving-themed potluck?
I’m totally going to bite on B.A.D.’s answer and say stuffed squash… with my own special stuffing recipe that I’m developing that involves cornbread and apple-sage sausage crumbles.
18. Where is your favorite vegan meal at a restaurant? How many times have you ordered it?
I feel like I should say Millenium, both meals I’ve at at which have been amazing, but I’m going to go with the Kung Pao fake chicken from Jasmine Tea House in San Francisco.
19. What do you think the best chain to dine as a vegan is?
I’m going to cheat a little here and say El Toro taquerias in the Bay Area. I think there are 3 of them, so they count, right? I love me some tacos.
20. My kitchen needs a……
kitchen! I don’t have my own right now. When I finally (and I mean finally) move in with my husband, our kitchen will need a tonne of stuff, including a huge clean, twice as many shelves, and, well, kitchenware that isn’t irreplaceable collector beer glasses from Belgium. Ugh.
21. This vegetable is not allowed in my kitchen…
Eggplant. Fuck eggplant.
22. What’s for dinner tonight?
The above-mentioned stuffing, I think. I’m going to create it for the Iron Chef challenge.
23. What’s your favourite cookie cutter?
I don’t own any! The shame!
Okay, that about wraps it up! Thanks again to Jess and B.A.D. for the inspiration!
Filed under: Cooking, Uncategorized, Veganism, VeganMoFo | Tags: Baking, Breakfast, Delayed Pleasure, Don't Eat Off The Sidewalk, Pumpkin Cinnamon Rolls, Vegan, VeganMoFo
I was so diligent in my MoFoing for the first 10 days or so of the month… right up until I went to San Francisco to visit my husband. Darn the luck. Anyway, there’s still time for one more (business) week of MoFoing, so hold on to your butts, because I’m starting out with Katie‘s Pumpkin Cinnamon Rolls.
Like many of you, I’ve been meaning to make these for a really, really long time. Now that I’ve made them, I feel like a dope for not having done so earlier. I’ve talked before in this blog about how yeasted things tend to subconsciously freak me out, meaning that I tend to not make them much. I haven’t gotten to the root of why this is (I’ve never screwed up any yeasted thing I’ve made; I don’t find yeasted recipes difficult; etc.), but it’s prevented me from trying a bunch of things that I would normally been all over before even finishing reading the description. I suppose the time factor is a big one for me (I work 60 hours a week and have to find time for a bunch of other extracurriculars and international phone calls as well), but that’s not really a good reason either, given the amount of time I waste on the internet and the amount of reading I try to get done every day. Anyway, my point is, I have an irrational yeasted recipe aversion, and I’m happy I overcame it long enough to make these because they are fucking crazily good.
Bam! That’s right – they are all up in your face.
Having made these, I have the following to say to those of you who haven’t yet taken the plunge, whether from laziness (like me) or worry about your cooking/baking skills, or just plain old ambivalence: Get over it. These are really pretty easy – the hardest skills involved are kneading the dough (easy) and cleaning the countertop afterward (harder, but worth it). They don’t even have to rise for that long (45 minutes + 5 minutes resting time), and they really do produce fluffy, delicious, better-than-the-bakery cinnamon rolls. If you’re like me, you haven’t had one of those since well before you went vegan. Assuming you’re vegan.
The other thing I thought of while I was waiting for these to rise is that one of virtues of yeasted food is that they rely on the principle of delayed pleasure. That is, I tend to pass over yeasted breads and rolls in favour of stuff that uses soda or baking powder, and I do this because I want instant (well, as instant as baking can be) gratification. I can’t be bothered, most of the time, to wait for an hour or 90 minutes while dough rises, and I don’t like that in myself. Yeasted foods, if you want to get really hippie dippy about it, force us to indulge in delayed pleasure, which probably fosters a good impulse in us.. particularly those of us who are considering fucking the whole delayed-pleasure thing in favour of more immediate (well, delayed by 8 months, so not that instant) pleasure… oh, I’ve said too much! But you get my drift, don’t you? Waiting for the things we want tends to be a good thing that encourages good traits in ourselves (just look at Love In The Time Of Cholera), and these pumpkin cinnamon rolls can improve me anytime.
Anyway, I’m a bit rusty. I don’t know how to write about food or innovate or anything, but this is my attempt to get back on the wagon.
Filed under: Cooking, Veganism, VeganMoFo | Tags: Baking, Broken Hip, Grandma, Jam Tarts, Learning, Teaching, Veganism, VeganMoFo
I got some really crappy news today: my grandma fell and broke her hip this afternoon. Luckily, she happened to have her cell phone (which my dad bought for her and made her learn to use) on her and was able to call 911 from the spot near the back of her yard where she fell. She got to the hospital, and my dad tells me that while she was looking a little grey when he saw her, she’s doing okay and will be having surgery late tonight or sometime tomorrow morning. Anti-serendipitously, I had planned to write about my grandma today (without having known about the accident), following a conversation I had had with my sister, but now it feels like a bigger deal. I’m going to write anyway, but watch this spot, because I’ll very likely revise this entry to do proper justice to the subject. Anyway.
My grandma was born in England in 1922. She was a nurse aide during the second world war and bicycled through the English countryside during the blackouts delivering supplies to various hospitals and medical centres, one time pitching headfirst into a ditch and knocking out some teeth. She became interested in communism following the war and has remained a principled leftist and keen political observer. During the brief time between leases one summer that I lived with her, I was more up on current events (especially local and provincial politics) than I have ever been in my life. Long story short: my grandma is awesome, and I am unmitigated scum for not calling her as often as I should.
Bringing it back to VeganMoFo, though, my grandma was also the person who taught me to bake. Some of my earliest childhood memories are of standing on a footstool at her kitchen counter making jam tarts – tiny, simple tarts made of basic pastry and homemade raspberry jam. Baking jam tarts with my grandma was my absolute, bar-none favorite thing when I was five years old. It’s hard to remember now how much I was actually able to do, but at the time, it seemed like my grandma hardly did any of the work, which meant that I was, at five, a totally awesome baker. Of course, grandma must have done most of the work (I live with a five-year-old now, and she is balls in the kitchen), but she did it in such a way that I felt like I was in charge. I guess the really awesome thing she did was give me confidence, and I am thankful that that confidence in my ability to make food has carried through to today.
I’m not an amazing cook. I’m a pretty good baker and definitely serviceable in the kitchen, but I know when I’m out of my league. I make the odd crappy dish (like the first thing I ever made for my husband and didn’t have any time at all and only had shitty knives and pots and pans, and the kitchen was a mess, and I was so nervous, and my dish sucked so bad, and I was so embarassed oh my god), and I still sometimes have to throw things away and start from scratch, but I’ve never had to deal with the hand-wringing, anxiety-inducing crises of confidence that so many people have when it comes to cooking. Cooking and baking have never been scary to me, and for that, I think I largely have my grandma to thank.
I had meant to post the recipe for those little jam tarts before I found out about the accident, but now I can’t call my grandma to get the pastry recipe she used. Instead, I’ll just have to leave you with a promise to make them tomorrow and admonitions to all call your grandmas, you unappreciative jerks.
Filed under: Cooking, Veganism, VeganMoFo | Tags: Soup, Veganism, VeganMoFo, Vietnamese Food
As a Canadian, I live in a multicultural society, but as a vegan, I sometimes find my ability to try truly authentic foods from different cultures and ethnic groups hampered. I couldn’t tell you what prosciutto tastes like, where to get a good plate (I think it’s served on a plate, anyway) of ceviche, or even how to properly pronounce “pho” (well, until I read Mel’s blog entry on that particular dish). In short, while I am eager to try new things, I am, at least in my town, sometimes unable. So, in the spirit of actually trying something new (and in the spirit of cheering up my recently-single sister, whose lust for Vietnamese soups is impressive and insatiable), I set out to make Mel’s Vietnamese-style soup.
Mel’s recipe calls for some ingredients not available in “regular” supermarkets, so I made a run over to Lucky 97 “Oriental Market” for some provisions. I visit Lucky 97 pretty regularly (I am lucky to live a 15 or 20-minute walk away from both an Italian supermarket and Lucky 97), but some of the ingredients in this soup had me wandering the aisles, looking, I’m sure, very much like the clueless white girl I am. Tamarind paste had me particularly mystified, and I never did find Ngo Om, a supposedly common herb in Vietnamese cooking. In this recipe, I ended up adding some thai basil in lieu of the Ngo Om, which is probably sacrilege, but I’m a basil freak, so I decided to go with it and put my own distinctive Western stamp on this otherwise traditional dish.
I did end up scoring tamarind paste (which, I learned, comes in seeded and unseeded varieties; I bought seeded but should have bought unseeded for this soup), lemongrass stalks, vegetarian “fish” sauce (well, called “dipping sauce” in English but “Poisson” in French), and, unrelated to the soup, steamed pumpkin buns, and some of the most amazing coconut ice cream (ingredients: coconut milk, sugar, coconut meat) I’ve ever had.
Mel’s recipe is amazingly straightforward: essentially, put all the ingredients in a pot (except whatever you use for protein and some fresh garnishes) and simmer for 35 – 45 minutes. Preparation was done while the pot bubbled, which made for amazing ease of cooking – I set up my cutting board next to the stove and just tossed stuff in as I chopped it, saving the fresher ingredients like the fresh tomato and garnishes and tofu for last.
Honestly, the hardest thing about this recipe was carting the groceries home, followed closely by getting the rather unorthodox packaging of the veggie fish sauce open. Otherwise, while I was a little hesitant to put the pineapple in for the full cooking time (I shouldn’t have been because it really added to the flavour), this was one of the easiest recipes I’ve ever made.
The finished product was, by far, the best Vietnamese-style soup I’ve ever had. The broth took on a bit of the tang from the pineapple, but tempered it with a bit of heat from the chili sauce I added (not too much – I’m a wuss) and the saltiness of the broth. The soup was just spicy enough to make my nose run a bit (which means it will be perfect for cold winter nights), but with enough big chunks of pineapple and tomato and with enough herbs to make it interesting.
Beautiful, isn’t it?
Filed under: Cooking, Veganism | Tags: Carnitas, Jackfruit, Jackfruit carnitas, The Urban Housewife, Vegan
Now, I’m a Canadian. As my husband is constantly reminding me, that means I have no idea when it comes to Mexican food. While I know me a good burrito when I eat one and know enough to know that the “Mexican” restaurant here in town (Julio’s Barrio) sucks, he’s probably right about the rest of it. I don’t know a torta from a flauta from a churro, and, until yesterday, I didn’t really know what carnitas were either. Thanks and praise be, therefore, to the mighty melisser for posting her recipe for carnitas that use young jackfruit in the place of meat.
Wikipedia tells me that carnitas is a type of heavily seasoned braised or roasted pork that is relatively common in Mexican cuisine. The meat is used to make tacos, sandwiches (tortas, apparently), burritos, and any number of other dishes. I’ve heard about young jackfruit as a substitute for meat (particularly pulled pork type meat) from a couple of different people now, so when the husband gave me a can of young green jackfruit as a parting gift on one of my last visits, I knew it would eventually get made into carnitas. Unfortunately, I’m lazy and a big procrastinator so that can of jackfruit had been sitting in my cupboard for several months by the time I finally got around to doing anything with it, but I had the day off and the kitchen to myself yesterday, and as luck would have it, I was feeling homesick for San Francisco and wanted some Mexican food. The time was right.
Having never tasted either jackfruit or carnitas, I felt like I was flying a little blind with this recipe. Melisser doesn’t list quantities for the seasonings in her recipe, so I guessed as best I could (I tended to go heavier on the smoked paprika and oregano than the cayenne and cumin) and came out with (I think) a pretty satisfactory result. I also had never really tasted salsa verde (in fact, I had never seen salsa verde for sale in Edmonton before until a recent visit to the new Sobey’s market on Jasper Avenue and 104 st., where I shelled out $12 for a container big enough for the recipe – a flagrant rip off), so I wasn’t sure how all the spices called for would interact with those (if any) already in the salsa. I guess you can see why I felt like I was flying blind…
Melisser’s recipe cooks up the jackfruit in a crock pot with a bunch of salsa verde, onion, garlic, lime, and spices. Melisser likes to let her jackfruit simmer for 8 hours, but I’m not that organized. I originally planned to give it 2 hours, but in the end, I think my jackfruit cooked for about 4 hours, during which time I added a couple of tomatoes I had on hand that were about to go off.
My best guesses seemed to be okay, since my carnitas came out savory and with just a bit of kick. The green salsa leant a distinctive flavour to the dish, though if you asked me, I wouldn’t be able to tell you what it tasted like. It is apparently impossible to get corn tortillas in Edmonton. I was forced to use mini flour torts instead, and next time, I’d like to make my own corn ones.
On the husband’s recommendation, I topped the carnitas with pico de gallo (which he informed me is a traditional Mexican “chopped sauce,” or chopped tomatoes, onions, and chiles – plus whatever else you care to add – I added lime juice and cilantro) and a bit of lettuce and extra cilantro. The result was awesome. It didn’t taste like the the packaged Old El Paso taco meat of my childhood at all. Instead, the jackfruit took on a bit of the zest of the salsa and the smokiness from the smoked paprika (a wonder ingredient in my opinion). The rest of the flavours blended together nicely, and while I have no way of knowing how authentic my carnitas was, I do know it was tasty and that I’ll make it again.
Vegans tend to make a lot of substitutions in their cooking. Whether it’s subbing flax goop for eggs or soy for cow, vegans who cook tend to get pretty good at swapping out undesirable elements in exchange for shiny happy good ones. Though I would eventually like to write more in depth on these kinds of subs, today, I’m writing about subbing food/cooking for something else: my husband.
Everyone who reads this likely already knows, but I don’t live with my husband. I’m in the process of immigrating so we can be together, but for now, it’s just me and my basement. Some days are shittier than others, but I’ve found that the worst is when I have time to actually notice that I’m alone. When I’m working or teaching or running off getting accidentally drunk, I’m distracted enough not to get totally depressed and mopey. When I have days off (like I had yesterday – my first real, full day off in months, actually), it’s harder to keep it together. So what do I do? Well, yesterday I watched Veronica Mars, practised, went for a run, and cooked like a crazy person.
Since my last visit to San Francisco to be with the DH, I find I can’t sleep through the night, and exacerbating matters, I can’t sleep in. Yesterday started off at 7:00 am, and first thing I did was get up and make granola. Granola is one of those things that I think people forget how easy and how good it is. It takes well to all kinds of customization and keeps well to boot. My granola tends to be simple, but the recipe I use can be supplemented without really any call for monkeying around with the base mixture. Here it is, Jordan’s Simple Stupid Hippie Granola:
1 1/2 cup oats (NOT quick cooking!)
1/3 cup walnuts, pecans, or almonds, roughly chopped
1/4 cup shredded coconut
1/4 – 1/3 cup pure maple syrup
2 – 3 tbsp oil
1/4 cup ground flax seed
1/3 cup dried apricots, chopped
Preheat the oven to 350. In a clean, dry mixing bowl, combine the oats, nuts, and coconut. Put the mixture on a cookie sheet, spreading it out so it sits evenly on the sheet. Pop it in the oven for 10 minutes and then take it out to mix it around (the danger with this part of the process is that the stuff on top can cook faster than the stuff underneath, and you end up with burnt nuts or oats – gross!). Put the oat mixture back in the oven and bake (making sure nothing on the top layer is getting too toasted) for 15 – 20 minutes, or until you start to smell the nuts toasting and the aroma of the oats. Remove from oven.
In a large mixing bowl, combine the maple syrup, oil, flax, and dried apricots. Add the hot oat mixture, and stir well to combine. If you like your granola warm, eat it now. Otherwise, wait a bit, and it will start to get all clumpy, just like store bought. Store in an airtight container, but not for too long. Granola is easy and quick and best when fresh, so make it often!
Stay tuned for Seitanfest later today!