There’s been a number of changes in my life recently, including moving and starting a new job. I’m still in the slow process of setting up my new apartment (i just don’t have a lot of time for unpacking), but I’m hoping that soon I might be able to start taking pictures again. For now, I have a few catch-up posts to do of food from earlier in the summer, and a few pictures from restaurant food that I’ll be posting over the next few days. I hope everyone is having a great summer!
I went to Edge of the Woods this afternoon to pick up a few veggies for the week, and as soon as I walked in, I saw lovely boxes of strawberries on display. Okay, so they weren’t local, but they looked awesome. But I was going to pass- until I saw that next to them, there were bags of shortcakes, labeled with a big vegan sticker. I was sold. Marketing at its finest, right? 🙂
I got home and sliced up the strawberries, and then I settled in to watch the latest episode of Top Chef. Somebody made something with strawberries and whipped cream, that happened to be topped with a basil-infused whipped cream. Well, I was already planning to top my shortcake with Soyatoo whipped cream, and I happen to have a couple of basil plants. Since I was using the type of Soyatoo in a can, I couldn’t properly “infuse” the whipped cream, but I did top it with some basil- and if you leave it long enough (like while trying to set up a shot), the basil really does infuse into the whipped cream. It’s really good and unique (I also sprinkled on a bit of lemon zest, per Top Chef). I highly recommend trying it that way!
This is just the Gardein Chick’n Scallopini, dressed up more or less with the recipe on the back of the package. The sauce is just a bit of white wine and veggie broth with some capers, salt and pepper, dressed up some more with fresh herbs.
Here it is with some salad. It’s really good stuff!
I’m a cheater. I actually made this some time ago and never posted it. Which of course means that I don’t remember exactly how I made it, but I’ll give it a stab. The crust is a standard nut/date type crust (but way over processed, which is why it looks oily), the same as the other raw pies I’ve posted. So here’s the filling:
Raw Chocolate Coconut Pie
1 recipe raw pie crust (use your favorite, or check this recipe)
1 young Thai coconut
1/2 cup raw cacao powder
2 Tbs coconut oil
5 medjool dates, pitted OR 1/2 cup raw agave (I don’t remember which I used. It was probably agave).
Shredded coconut/berries/cacao nibs for garnish
1. Prepare pie crust (blend together in food processor, press into pie plate and freeze crust for 15 minutes).
2. Open young Thai coconut. Pour coconut water into VitaMix or other high speed blender, scrape meat out and add to VitaMix as well.
3. Add cacao powder, coconut oil and sweetener (dates or agave). Blend until smooth.
4. Pour into prepared pie crust. Top with garnish if desired. Refrigerate for at least a couple of hours.
Tomorrow morning, I graduate from Yale University’s School of Nursing. I didn’t cook anything special, mostly because I slaved over cleaning my kitchen yesterday so that when my mother gets here, she won’t think that she raised a slob. No way I was messing that up! Don’t worry, I still have lots of other pictures to post in the coming weeks, and I’ll be back to cooking later in the week. Today’s post is inspired by a speech I saw today. Though I am a graduate student, not a Yale College student, I was able to attend their class day exercises today, where former President Bill Clinton was the speaker. I’d never seen him speak in person before and let me just tell you, seeing him speak on the television is nothing compared to the excitement of seeing it in person. You should still check it out, though, if you have a half hour to kill. It’s not about veganism at all, but it’s inspiring all the same.
What I really resonated with was his comment: “The only bigotry we have here is that we only want to be around people who agree with us.”
Odds are, you’re here reading because you’re a vegan, vegetarian or have an interest in veganism. Talking about veganism to most of my readers is preaching to the proverbial choir. I don’t have to convince you to go vegan, so we just get right down to the delicious food. Yes, sometimes I talk about health topics and sometimes I talk about the kind of things that I see in my work as a child therapist in an inner-city clinic, and how that may relate to food and/or veganism. I don’t know how many of you actually read those things, but I post them all the same. This is sort of one of those posts.
A comment I’ve seen multiple times recently on Twitter is: “Advocating for vegetarianism is like advocating for part-time child abuse.”
I intellectually understand the comparison. The factory farming world is abusive to cows and chickens, perhaps even more so than the animals that are raised specifically for slaughter. This may happen even when the products are marked as “free range” and other such buzz words. On the other hand, I don’t have any objection to small family farms where animals are allowed to live out their lives unencumbered, and the people who care for them use the byproducts that would otherwise go to waste, on a philosophical level; but on a political level, I can’t actively support that, because there’s not enough visibility of the small humane family farm. If someone sees a vegetarian eating eggs or milk or cheese, they’re probably assuming that it came from the supermarket. Since that makes it seem okay, I can’t support it, though in a perfect world in the absence of factory farms, I would.
The choir gasps. “You would support humane vegetarianism were it not for factory farms?”
Here’s where I feel people don’t know what they’re talking about when it comes to that part-time child abuse comparison. When a parent tells me that they hit their child, my immediate reaction is not to say, “well, an open hand that doesn’t leave bruises is okay…” but, I am going to work from a harm-reduction model, if that’s what’s appropriate. Even if I make a report to the authorities, odds are that child is going home with that parent. So while I would love it if I could just say “don’t hit your kid” and that would be the end of it, that’s not realistic. Even if they stop hitting their kid, it’s likely that there’s still a lot of other not-so-good stuff going on, so I’m going to work on making things better in whatever ways I can, even if I don’t completely agree with what the parent is capable of at that moment. Drawing a hard line is something that’s just going to drive them away from treatment in some cases, and in my mind, that’s much worse. We have to make compromises sometimes, even when it sucks. I’m going to advocate for non-violent discipline methods and a more positive relationship between parent and child, but sometimes that comes in small steps.
That’s not to say that I’m not going to advocate for veganism. Standing up for what you believe in is something that you should never stop doing. I’m not going to ignore someone as unworthy of my time if they’re willing to simply reduce their meat consumption, or if they’re only interested in being a vegetarian. Small steps can lead to major changes when enough people are taking them.
After all, I was only vegetarian once. I had a hard time making the switch, and it took a painful health issue for me to finally make the transition for good. If there hadn’t been people to help me along the way, I don’t know if I would have stuck with veganism.
I thought that I had tried ramps before, I found out that I was sadly mistaken, and confusing them with garlic scapes (which should be at the farmer’s market soon!). So I tried them out, after finding them at my local Whole Foods.
I wasn’t entirely sure how to use them. I knew I could use them just like any other onion-y vegetable as a base ingredient for something else, but something told me these deserved to be special. I hunted around for ways to prepare them, and came across this old New York Times article. I went ahead and oil braised them, as the article suggested. One thing to not freak out over is the amount of oil called for- the vegetable won’t soak most of it up. I’m not sure that this is how I would prepare them in the future, however, as I wasn’t crazy about the amount of oil left on the vegetable even after blotting with paper towels. They were very, very good.
I used them two different ways.
I used some of the leaves to make my grilled jerk tofu look special.
Since I’m done with classes now and only working part-time for now, I’ve had some extra time on my hands for cooking. The other day, I decided that I wanted to make some homemade nutella. So I did!
Then I realized I didn’t have much that was suitable on which to serve it, so I decided to make some bread, with the help of my Vita-Mix to grind the wheat berries. I’m just that cool.
I was surprised at how well the bread came out. I want to tweak the recipe I used a little bit, but I’ll get around to sharing it one of these days. For the nutella, I used the caramelized sugar version of the recipe here.
The first way I tried this out was new to me- grilled. Of course, I live in an apartment with no terrace, so I use a grill pan. It came out awesome.
I used the rest of the bok choy in some Baby Bok Choy with Crispy Shallots and Sesame Seeds, one of my favorite recipes from Veganomicon. I served that along with some buffalo tempeh.
I may have to check out the farmer’s market and see if there’s any more of this stuff, or if it’s gone for the season!
I welcome and encourage your comments! However, please be respectful of others, even when you don’t agree with what is written. Any comments that attack a specific person, use foul language, are spam or otherwise non-productive to the conversation will be deleted at the owner’s discretion.
All comments are currently undergoing moderation due to issues with excessive spam.