An Open Letter to the Meat Burners in My Building

Dear Idiots Who Must Cook Meat,

If you are going to cook a substance that renders fat as it gets hot, which then drips over the edge of your pan, you have to clean your oven.  You also have to turn it off.  Because you see, now two separate apartments in this building in the past several weeks have caused the fire alarm to go off, at night, in the freeing cold.  And it’s not a hair trigger alarm, either.

Yes, it is you, meat eaters.  Burning fatty animal flesh smells pretty distinctive.  Vegetables don’t smell that way when you burn them.  Neither does tofu.  Or cookies.  Delicious vegan cookies do not smell like bacon when you burn them, and this is a good thing.  So you see, I know you were cooking meat.  Either go vegan, or learn to use your oven appropriately.

Preferably do both.

Thank you,

Your tired and cold top floor neighbor, who hates walking back up six flights of stairs when she was previously ready to sleep.

P.S.  This is one of those times where I really want to use much stronger language than “idiots,” but I try to keep it clean on the blog.  

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Vegan Chow Mein Noodles

I have a bunch of celery in my fridge, so I decided that sometime this week I should make Chow Mein.  I don’t however, have any Chow Mein Noodles.  I could stop at the store on my way home sometime this week, but I had another thought.

After making onion rings, I had a some oil leftover.  It’s not really oil that one could use for baking, but it could be used for frying/sauteeing (if you pour the oil through a strainer to get out any large bits and into a container and leave it in the fridge, most of the rest of the solids suspended in the oil will solidify at the bottom, so you don’t have to worry so much about there being anything else in the oil).  So I decided to do a little research on Chow Mein Noodles, because I was pretty sure they’d require frying.

It turns out, authentically, they’re fried egg noodles.  However, you can fry just about any noodle and it will do the job.  So I fried some whole wheat spaghetti.  It worked out quite nicely, and goes like this:

Vegan Chow Mein Noodles

2 oz whole wheat spaghetti or fettucini or other wide noodle
1/4 inch of oil in a pan, heated

1.  Break the noodles into smaller sections, then cook according to package directions.  Drain very well (you can leave them in a strainer for a little while).
2.  Add in one layer to the hot oil.  Make sure they’re spread out.  Fry until crisp, about 3 minutes for spaghetti.
3.  Remove noodles from oil, and drain very well on paper towels.
4.  Use in Chow Mein, or store in an airtight glass container in the fridge.  They will probably keep for some time like this, at least 2 weeks (but possibly longer).

vegan chow mein
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Carrot-Ginger Soup

Another day, another soup…

carrot ginger soup

Carrot-Ginger Soup

  • 1 lbs carrots, scrubbed and diced
  • 1 small potato, peeled and diced
  • 1 stalk celery, diced
  • 3 shallots, minced
  • 1 tbs grated ginger
  • 4.5 cups vegetable stock
  • 1 tbs olive oil
  • 2 tbs vegan margarine, divided
  • 1 tsp garam massala
  • 1 lime, juiced
  • salt & pepper
  • minced cilantro (optional)
1.  Heat olive oil in a dutch oven and add 1 tbs of the margarine.  Add shallots and ginger, sautéing until fragrant.
2.  Add celery and potato, coat with oil mixture.
3.  Add carrots, mix all throughly.  Turn down the heat to medium low, and sweat the vegetables, stirring occasionally.
4.  Add vegetable stock.  Turn heat to high and bring to a boil.
5.  After reaching boil, turn heat back down to medium low and simmer 30 minutes, stirring occasionally.
6.  When vegetables are tender, blend together using an immersion blender or standard blender (small batches, vented, with a towel over the top).
7.  In a small microwavable bowl, add garam masala with a teaspoon of water, mix together, then add remaining margarine.  Microwave 15 seconds (until melted).  Stir together again, then add to the soup.
8.  Add lime juice, then salt and pepper to taste.
9.  Garnish with cilantro if desired.
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Onion Rings

You are so jealous.

Look at what I have:

onion rings

Mmm… crispy oniony goodness!

I cannot remember the last time I had onion rings, but I guarantee they were not as good as these.  Since most of the time onion rings are made with egg or dairy, it’s been a very long time.  Fortunately, I saw this article on Tree Hugger the other day, about making your own “take out food.”

I suppose I knew that I could make onion rings myself, but I don’t do deep frying at home (I hate wasting that much oil, aside from that many calories).  The method used in the original recipe uses a more or less shallow frying method.  It doesn’t save calories, but you don’t waste a ton of oil that way.  As for the calories… I only made half an onion’s worth.  I can handle that.

Vegan “buttermilk” can be made by adding a teaspoon of vinegar to a cup of non-dairy beverage.

The original recipe calls for buttermilk.  Vegan “buttermilk” can be made by adding a teaspoon of vinegar to a cup of non-dairy beverage.  I actually used some thinned out plain soyogurt which worked just as well… actually, probably even better, because it’s thicker.

Vegan Onion Rings

  • 2 sweet onions
  • 1 cup vegan “buttermilk”
  • pinch cayenne
  • Vegetable oil for frying
  • 1 cup unbleached all-purpose flour
  • salt and freshly ground pepper

  1. Slice onion into 1/4 inch thick rounds. Separate into rings. Place “buttermilk” in dish and add cayenne. Add onion rings and soak for 15 minutes.
  2. Heat 1 inch of vegetable oil in a skillet or wok on medium-high heat. Place flour, salt and pepper in a re-sealable bag or container. Add rings and shake well.
  3. When hot, add rings to oil a few at a time, without crowding the pan and fry until golden and crisp, about 1-2 minutes.
  4. Drain on paper towels, salt and serve immediately. If you are cooking them in batches, keep them warm in the oven at 200F until they are all cooked.
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More Odds and Ends

Some days the food I eat is pretty boring. Yesterday, I had cereal for breakfast and crackers with hummus for lunch/dinner (linner?). Today, I had hummus and bread for breakfast/lunch, and will probably have soup from a box for dinner, because I’m doing a late paperwork night at the office. On a good note, I made bread again last night, and it came out even better than the other day. I’m working with the same batch of dough for now, but may make some changes next week. Go bread!

***

I mentioned a sort of change for the new year a while back to combat junk food eating. Vegan junk food tends to be pretty expensive, right? So, my new deal is spending no more than $25/week on groceries. I’m only one person, so really, there shouldn’t be a need to spend more. I am starting off with a well-stocked pantry, but in reality I have to spend less than the $25/week so I have extra from the budget to stock up. I think this amount will also still leave me enough to buy the occasional vegan specialty food, as well. See? It’s automatic moderation. This week I spent about $13 on groceries, though I could have gotten away with not shopping at all (I needed a couple of specific things, and bought some fruit). This will be an interesting experiment.

***

Part of the reason I’m working on cutting back on the junk food is because of some weight gain- and there was an interesting article in the Boston Globe today about ways Massachusetts is trying to combat obesity.  The first is about requiring chain restaurants to provide calorie counts right on the menu (or menu board), much like New York.  I suspect this is the wave of the future, and I’m pretty on board with that. The second is about weighing children in school and sending home  a “report card” to tell parents if their children are overweight.

I have mixed feelings about this one, and it all comes down to the execution.
As someone in health care, I’m acutely aware of the rising rates of childhood obesity, as well as the research regarding poorer outcomes for people who become obese at an early age.  As someone whose niche in health care is childhood mental health, I’m also acutely aware of how fragile a child’s ego can be and how cruel other children can be in taking advantage of that.
A few years ago, my hometown began a program much like that.  The execution was extremely poor.  Instead of mailing letters home, all of the children who were overweight or obese were given a letter- unsealed- to take home to their parents.  In class.  That means that all of the overweight kids were singled out for everyone to see.  When parents complained, the school said it was too expensive to mail out letters.  Any idea how hurtful that is to a kid?  It may seem like since it’s often obvious who the kids with the weight problem are (though not always), it shouldn’t matter.  This method however, almost gives permission to make fun of the overweight kids, and that’s not cool.
If they can execute this discretely, I think it’s a great idea.  Sometimes parents don’t want to face that their kids have a problem, and this is something concrete where progress can be made (though that won’t look the same for everyone, and weight should never be the sole measure of a child’s health). If not… are the adverse effects that this has on children’s mental health going to worsen the overall outcome?  That’s a serious question to consider.
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Baking Bread

For Christmas, I got a copy of Artisan Bread in Five Minutes a Day.  Now that I’ve gotten myself a proper baking stone, I’ve tried my hand at it.  I’ve never been successful with breads before (other thank quick breads like Banana Bread), so I’m pretty pleased with my first result.  I made a couple of mistakes this time, but it just takes practice, right?

bread

My first attempt, fresh out of the oven.
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Baby Bok Choy

baby bok choy

Baby Bok Choy with Crispy Shallots from Veganomicon.  I made a half recipe and ate the whole thing.  
Tip for the shallots: after slicing them, lay them out on a paper towel (or paper bag) and sprinkle with salt.  Let them sit for 10 minutes, then blot dry.  Cook as directed after that.
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Happy New Year!

Chocolate Cupcake

So what if I’m a little late?  🙂
Chocolate Cupcake with Chocolate Frosting from Vegan Cupcakes Take Over The World.  They were considered delicious by all, and my omni friend asked for the recipe!
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PIZZA

I’m going to guess that if you were to go through all my posts and count, the single most frequent picture would be of pizza.  Here’s another one to add to the count, Hawaiian style with Teese, pineapple, and fake ham.

PIZZA
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Thai Sweet Potato Soup

A friend of mine gave me a couple of soup recipes from a cookbook, the name of which escapes me.  The original recipe made a bit too much for one person to eat (even over the course of a week), and I made a few changes anyway based on what I had available, so this is my version.

Thai Sweet Potato Soup

2 cloves garlic, minced
1 Tbs fresh grated ginger
4 large yams or sweet potatoes, peeled and cut into chunks
6 cups water
2 cups vegetable broth/stock*
1/2 tsp salt*
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp grated lemon zest
1 Tbs toasted sesame oil
1 1/2 Tbs brown rice syrup
1/2 cup coconut milk
chopped cilantro, to taste
sesame chili oil, to taste

1.  Saute garlic and ginger in your pot with a spray of canola oil till fragrant.
2.  Add water, broth, potatoes and other ingredients through the rice syrup.
3.  Bring to a boil, then turn down the heat and simmer (covered), until potatoes are just past fork tender (15-20 minutes).
4.  Use an immersion blender to blend soup until smooth (or transfer in small batches to a regular blender).
5.  Stir in coconut milk and taste for salt, adjust as needed.
6.  Serve with chopped cilantro and sesame chili oil.

*You can certainly use more veg broth/stock, up to half of your total liquid.  You’ll need to adjust your salt to the saltiness of your broth.  Start with a small amount and add more as needed.  All broths are different, so you’ll have to play around and find what works with yours.

Thai Sweet Potato Soup

Edit:  I had an awesome typo in step two earlier, though  I did not mean to add my brother to the soup instead of the broth.
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