as in vegan meal
sustenance sparse between us
hunger gently fades
—
Thursday , November 26, 2009

Tofurkey is pretty much the only meat substitute I actually like and only because I used to love those gross turkey breasts in tin foil pans you’d get from the frozen foods section. (Conveniently it was the only kind of turkey we could afford.) Tofurkey actually has a texture a lot like those amorphous blobs. Of course, the more my cooking expands the less I want to consume bland, fatty solids with tan, tasteless goo over it. Tofurkey gives me the texture I’m looking for with the ability to coat food in my own spice concoctions. This go around I decided to try out a jerk-type flavoring.

A great accompaniment would be this recipe from Vegan A Go-Go.

Basting Sauce

• Olive oil
• Soy sauce
• Garlic, approx. 2 cloves
• Onion powder, 1/4 teaspoon
• Ginger, 1/2 teaspoon grated or to-taste with powdered
• Lime juice, a quarter of a lime or to taste
• Sage, approx. 1 tablespoon
• Allspice, appox. 1 tablespoon
• Nutmeg, 1/4 teaspoon
• Cloves, about 5-6 whole
• Rosemary, 1/4 teaspoon
• Salt & black pepper, to taste
• Some sort of hotness — I used a combo chili powder/cayenne/aji amarillo powder but real jerk uses Scotch Bonnets.

Mix all ingredients, except the hotness you’re going to use, together. Taste to make sure you don’t need to add anything extra — more garlic or extra salt, etc. Slowly add in your hotness until the desired heat level is reached, letting the marinade sit for a few minutes between additions to make sure the hot is distributed.

Most basting directions will tell you to baste twice: once when first putting it in the oven and once in the middle. I recommend doing it more often. You don’t need to keep making the basting sauce; instead, just use the sauce already in the pan. It keeps it moister and I’ve noticed the tofurkey ends up looking kind of herb-encrusted.

I guess not everyone can have a perfect vegan partner like I do. I hear pretty often about people whose omnivorous partners are driving them insane, and I suspect that maybe, just perhaps, the omnivorous partners are also being driven insane, which isn’t good for the relationship or the animals. Therefore, this post is about being vegan in a relationship, tailored towards being vegan in a relationship with someone who isn’t vegan.

1. Figure out where you stand. For some people, meat eating or even consuming eggs or dairy is a dealbreaker. For some people, it’s not. Many people who say they want to only date vegans do end up meeting someone awesome who just happens to be an omnivore, while many people who don’t seem to care about only dating veg*ns end up in herbivorous relationships. Go figure. So, you can’t really choose who you’re going to fall for, which means that even if you decide you only want to be with other vegans, the universe may have other plans. The thing you do need to figure out, though, is where you stand on the tough issues like eating out (not that, perverts – I mean restaurants!): would you be willing to go to an omni restaurant with your partner? You’ll also have to think about your kitchen. Would you let your partner cook meat or dairy or eggs in your kitchen? What about if you move in together? What about wool rugs if you move in? Leather sofas? Yeah, some of these things sound anal, and they kind of are, but if you have a good idea about where you stand on these issues, they’re less likely to become fraught, stress-inducing big deals later on, so give it a bit of thought and come up with some well-thought-out reasons for your preferences. You’ll be glad you did.

2. Don’t be a harpy. Seriously. If you decide that you’re cool with being in a relationship with someone who eats meat or dairy or eggs or whatever, then be cool with being in a relationship with someone who eats meat or dairy or eggs or whatever. If you really can’t keep your mouth shut or keep yourself from crying every time your significant other bites into a chicken wing, then you need to go back to step one and be honest with yourself about whether you can/want to handle having a relationship with someone who eats meat/dairy/eggs/whatever. As I’ve said in previous posts, the very best kind of activism is positive activism, so if you do end up with a meat eater (or whatever), remember that harping on their eating habits isn’t going to help the animals; it will only piss off the person you’re sleeping with and eventually ruin your relationship. Instead, step up and cook for your sweetie and show them how awesome vegan food really is. If you present veganism as an awesome new thing for your partner to learn about and explore, they’re a lot more likely to, if not convert, at least be open to eating vegan and accommodating your vegan lifestyle.

3. Remember what’s important. It’s easy to sometimes let all the differences in diet and/or ethics take up too much of your relationship headspace, but it’s important to remember what a relationship is really about. Being with someone isn’t about making them the exact same as you. It’s about sharing your lives and experiences and having fun along the way. Yeah, it sucks that not everyone in the world is vegan (yet!), but until that glorious day comes, and heaven on earth is here at last, lots of vegans are going to be in relationships with non-vegans, and it’s important to remember that you can love people even if they do things you don’t agree with. Again, once you’ve decided that you can be with someone who eats meat or dairy or whatever, let that go, and focus on having great sex and lots of fun together. Relationships are supposed to be fun after all, so don’t let your difference in ethics and/or diets ruin the fun of your relationship. After all, while it may feel a bit weird accepting someone who does something you are so strongly against, you’re certainly not going to win them over by letting the veganism issue get in the way of all the good stuff in the relationship. In the end, you want to help the animals, but you also want to have a life worth living, so take a deep breath, and enjoy the ride!

4. Don’t put up with shit. All that lovey-dovey stuff aside, don’t let your partner bully you or make you feel bad about your veganism. I know a lot of people who have slowly backslid into eating dairy/egg/meat/whatever because they just were worn down by an unsupportive (or even anti-supportive) partner. You need to demand respect for your ethics and your lifestyle from your partner (just like from everyone else). If you’re going to make the effort to live with their dairy/meat/egg/whatever eating, then they owe you the same courtesy. If your partner really has that much of a problem with you being vegan that they won’t shut up about it, then it’s perhaps time to move on.

5. Navigate partnered-up social situations with grace. I know, it’s a lot to ask, but a lot of people stress about things like family dinners with their partner (particularly when it’s the partner’s family) and social situations with their partner’s friends. These things don’t have to be a nightmare, and with a bit of planning and communication, it can be fun (and even educational!). If you’re going to hang out with your partner’s family or friends, either call ahead (if you feel comfortable doing that), or ask your partner to talk to his/her people about vegan food options. You can offer to bring something yourself if that’s appropriate, or you can suggest new and exciting places to eat if you’re going out. Frame your suggestions as fun and exciting rather than acting apologetic. While you’re at it, frame yourself as fun and exciting rather than a downer. People really pick up on the cues you give them (especially when you’re meeting new people), so if you let people know that you’re awesome and that veganism is awesome, chances are, they’ll go along with it. If people do give you a hard time, just know in your mind that it’s them and not you that’s the problem, and do your best to change the subject whenever they start acting dickish.

Happy relating!

Grandes artistas brasileiros se reúnem para cantar em defesa dos animais e do planeta 1º Concerto do gênero no Brasil -

13/12 A ANDA (Agência de Notícias de Direitos Animais) – www.anda.jor.br – realizará um show gratuito para sensibilizar as pessoas em relação aos direitos animais e à preservação do planeta, no próximo dia 13 de dezembro, no Parque da Independência (Museu do Ipiranga), a partir das 11h. Grandes nomes da música brasileira, como: Arnaldo Antunes, Edgard Scandurra, Fernanda Porto, Projeto Pequeno Cidadão, Palavra Cantada, Banda Stevens, Robson Miguel, Fernando Anitelli, Gabriela Veiga, Galdino Octupus e Willians Marques (Teatro Mágico) já estão confirmados.

A atriz Gabriela Duarte também estará presente para chamar a atenção sobre a necessidade de mudarmos nossas atitudes. O concerto “ANDA – Música e Consciência – Pelos animais, pelo Planeta” terá seis horas de duração e pretende disseminar por meio da música e dos artistas a importância de vivermos em harmonia, respeitando a vida. Será o primeiro show no Brasil com a proposta de levar uma mensagem de convivência pacífica e ética com todos os seres. Os artistas dão um exemplo de consciência ao se reunirem para cantar e se apresentar sem cachê.

Todo o evento foi construído com colaborações voluntárias. O show está na agenda de São Paulo para o Encontro de Copenhague (Representantes de cerca de 200 países estarão na Dinamarca entre os próximos dias 7 e 18 de dezembro para a 15ª Conferência das Nações Unidas sobre Mudança do Clima). O evento terá como mestres de cerimônia as atrizes Paula Ribas e Sttella Gulo Baster. Mais sobre a ANDA (Informar para Transformar)

A ANDA – Agência de Notícias de Direitos Animais – foi fundada em 28 de novembro de 2008 pela jornalista Silvana Andrade e tem como seus principais objetivos difundir informações e valores que gerem consciência para defesa e garantia dos direitos animais, incentivar à reflexão sobre a necessidade de mudar a maneira como os animais são considerados na sociedade, gerar a percepção de que podemos construir um mundo de paz para todos os seres e criar ações que estimulem a convivência harmônica entre pessoas e animais. A equipe é formada por jornalistas, filósofos, biólogos, nutricionistas, advogados, promotores públicos, professores, escritores, publicitários, entre outros profissionais que atuam voluntariamente na ONG.

Atualmente são 36 colunistas, além das colunas, o site conta com mais de 200 artigos postados e entrevistas exclusivas. Cerca de 50% das notícias publicadas são produzidas pela redação da ANDA, o restante são fontes de outros veículos. Com tão pouco tempo de existência, a ANDA conta com mais de 100 mil acessos únicos por mês, oito milhões de page views mensais e internautas em 65 países.

Para mais informações acesse: www.anda.jor.br Serviço: Anda – Música e Consciência Pelos Animais, pelo Planeta

 Data: 13/12/09 Horário: a partir das 11h

Local: Parque da Independência (Museu do Ipiranga) – São Paulo / SP

Entrada Gratuita

Idealização e realização: ANDA

A new PETA undercover investigation inside a Land O’Lakes supplier facility in Pennsylvania has revealed routine neglect and cruelty to cows who are milked for the Fortune 250 company’s products. Over the course of several months, the investigation documented deplorable, filthy conditions for cows on the farm, such as pens that were filled with deep excrement (see video and photos), and cows who suffered from ailments and conditions so severe that they collapsed and became “downers” but were not put out of their misery or given veterinary care in a timely manner, if at all.

Land O’Lakes “inspected” the farm as recently as June 2009 and even noted that there were areas in need of cleaning (including the milking parlor walls!) but approved the facility nonetheless.

Cows on dairy factory farms are not given much more than the numbered tag that is punched through their ears to identify them. Read more about what happened to a few of the cows who lived and died miserably at one such farm.

The farm’s owner and one of his sons were caught on video electro-shocking cows who were in too much pain to stand up. One of the farmer’s sons kicked a cow and jabbed her with the blade of a pocket knife.Both the father and son have now been charged with cruelty to animals.

The dairy industry’s standard forms of cruelty also led to suffering for these cows. In order to make milking easier, cows’ tails were amputated by tightly binding them with elastic bands, causing the skin and tissue to slowly die and slough off and leaving the animals unable to swat away flies, which, in addition to tormenting the cows, also led to the spread of disease. Tail-docking is unnecessary and cruel, which is why it has been condemned by the American Veterinary Medical Association.

Dairy farmers don’t allow cows―whose pregnancies last for nine months, just like human pregnancies―to spend any significant time with their calves, who are taken from their mothers shortly after birth. Cows are intelligent animals who can remember things for a long time, and they have the capacity to worry about the future.

PETA’s investigation also reveals cows and calves who were kept in pens and barns whose floors were covered with deep excrement, which caused foot and hoof problems and fostered the spread of disease. Calves rescued from the farm had pneumonia, “manure scald,” ringworm, pinkeye, and parasites. Some cows suffered respiratory distress and had pus-filled nasal discharge streaming down their faces. Abscesses were common on the farm—some of them burst and oozed pus, even as cows were being milked, as can be seen in our video.

World-renowned meat and dairy industry expert Dr. Temple Grandin, after reviewing the footage, said, “The conditions are absolutely atrocious. … It was obvious that the place was seldom cleaned and … that many sick animals were not receiving veterinary treatment. … The dairy manager totally NEGLECTED his animals. … Many animals suffer greatly.”

PETA is calling on Land O’Lakes to implement and enforce a 12-point animal welfare plan to govern all cooperative members’ dairy-farming operations, which will eliminate some of the worst abuses to cows raised for their milk. Write to Land O’Lakes President Christopher Policinski now and urge him to implement the plan today. Of course, the best way for you to help prevent cows from suffering these abuses is to go vegan and stop consuming dairy products. Explore our “Vegetarian Starter Kit” for recipes and tips to get started today.

source: https://secure.peta.org/site/Advocacy?cmd=display&page=UserAction&id=2515

Van TofuParty dishes

I don’t know how it is in other countries, but I’m having cauliflower all over this time of the year.   I wanted to try something new and found this:

CAULIFLOWER AND POTATO BURGERS

1 cauliflower
-> cut into florets

2 potatoes
-> cubed

=> boil together

=> when ready, mash

1 tbsp soy-sauce
1 tsp pepper
2 tbsp breadcrumbs
1 tbsp soy flour
2 tbsp chickpea flour

=> add all of this to the mashed pototoes and cauliflower
=> let it cool for a while
=> preheat the oven at 175 °C
=> shape your burgers by taking one small handful of your mixture
=> bake in the oven, 20 min.,  turn the burgers halfway the time

PDF of this recipe.

I served them with Bulgur pilaf and a basic brown sauce (from Vegan Planet)

Don’t let the name fool you – this dessert is delicious – and very healthy!  You will need a Magic Bullet or other strong blender/grinder.

2 tbsp. shredded unsweetened coconut
2 tbsp.ground seed mix (separately grind 1/4 cup of unhulled sesame seeds,flax seeds, pumpkin seeds and sunflower seeds, then stir them all together and store remainder in jar in fridge.)
pinch salt 1/2 tbsp cocoa powder or finely ground cacao nibs
1 or 2 sliced, frozen bananas
1/4 – 1/2 cup vanilla soy milk

With flat blade, grind coconut until butter-like, about 30 sec – 1 minute.  Add ground seed mix and grind 30 sec. more.  Add cocoa powder, salt, bananas and soy milk. With cross blade, mix until smooth. You may have to tap container on the counter to move ingredients down, or add a little more soy milk. It should be the consistency of soft-serve ice cream, not liquid like a smoothie. SO GOOD!!

Ultimate (Leftover) Turkey Sandwich

A variation of the turkey sandwich from the Chesapeake Bagel Shop, this is a great way to upgrade the inevitable turkey sandwich you will be making the day after Thanksgiving!   Use the focaccia bread (see previous post) for a savory, crunchy base.

For vegetarians (of all types,) as in 75 percent of my household, the sandwich is great without the turkey, too. Vegans can replace the lettuce wih bean sprouts and seasoned / baked tofu for the turkey. My wife just slapped some butter on the focaccia bread, grilled it on a skillet, then added the tomato along with a little Havarti cheese. She loved it. Everyone wins, except maybe the turkey but that argument is for someone else’s blog.

Here’s what you do:

Slice about 3 inches of focaccia bread off of the loaf.  Then slice that piece in half, lengthwise forming two planks about a half inch thick or so.

Top the base with:

- shredded lettuce

- slice or two of tomato

- a little red onion slice, spread about

- cheddar cheese

- turkey (ahem…or other meat substitute)

- two or three pieces of crispy bacon (sorry vegans, can anything really replace bacon?)

The Ultimate (Leftover) Turkey Sandwich

Then spread a little cranberry jelly (or relish, even better) on the top plank of focaccia and top off the sandwich.

Viola!  You are ready to enjoy the savory bread, coupled with the sweet taste of the cranberry and the salty taste of the bacon.

Happy eating!

Visit The Self-sufficient vegetarian

What I’m thankful for this year (vegan-wise):

• I have learned so much more about the food industry, and discovered new ways to protect the things that are important to me.
• I have gained even more passion for the cruelty-free and conservationist lifestyle.
• I am finally, at 27, learning to cook, and loving it.
• Many new vegan recipes and inspirations.
• Met some more awesome vegan brothers and sisters.
• Learning how to take pride in my choices, and not hide them so much.
• Learning that there are many more people receptive to learning about veganism than I thought.
• I feel healthier and more complete than ever before.

Esse é o meu primeiro texto aqui e sinceramente não sei muito bem o que a Cael tem na cabeça pra me deixar escrever no blog. Bom, azar o dela, vamos às apresentações: meu nome é Guilherme e eu atualmente moro em Campo Grande – MS. Acadêmico de jornalismo, integrante de uma ou duas bandas barulhentas pouco expressivas, metido a fotógrafo e rockeiro (haha odeio essa palavra), livre de drogas, de deus e de cabresto. Neste espaço a mim confiado escreverei sobre bandas pesadas e rápidas, quase punk tiro na cara mesmo. E é justamente o caso do Todos Contra Um, de Natal – RN, banda do primeiro post.*

TODOS CONTRA UM

A banda é demais! Quem entende um pouco desse estilo vai sacar na primeira ouvida. Não tem frescura, não tem firula, pelo contrário, é precisa, exata. Tem raiva, tem pressa, e uma mensagem a ser passada. O nome da banda é clara referência ao 7 polegadas d’O Inimigo, lançado em 2007 pela Ideal Records. Inclusive, o som do Todos Contra Um era pra seguir essa pegada mais melódica, Dag Nasty, Embrace, Fugazi, bandas da Dischord nos anos 90. Mas os bastardos resolveram jogar as músicas antigas fora e fazer um thrashcore rápido e pesado, mais feio que facada no cu. Deu no que deu: um puta som foda, com influências claras de No Violence, What Happens Next? e Discarga, e outras um tanto obscuras, como Colligere, Good Clean Fun, passando por Garage Fuzz e The Smiths. “Nordeste é assim, todo mundo é doido. Muito sol na cabeça”, segundo o próprio vocalista, Diego. Na verdade tanto faz, o que importa é que o som é de primeira.

O Demo começa com uma introdução instrumental, preparando o ouvinte para o que vem adiante. Começa lento, como que não querendo espantar ninguém, mas logo se entrega e sai catando cavaco num tupá-tupá lindo de ouvir. Acho que o hippie-punk-ecólogo-bicho-grilo que segura as baquetas não conseguiu SE segurar. Ponto pra eles, ficou foda. Na sequência vem a segunda faixa, e a melhor do CD. Um hit que eu não ligaria se tocasse todos os dias na Jovem Pan. O vocal aparece, e você propavelmente vai se lembrar do R.A.M.B.O., ou do Scholastic Deth. O nome da música é “Desejo da máquina” e a letra diz: “Porque toda vez que eu peço um par de braços vem um cérebro junto?” Sempre que eu ouço lembro daquele clipe do Ratos de Porão em que os trabalhadores se acidentam e tem seus membros substituídos por máquinas. Puta letra, puta som, a melhor do CD.  (eu já disse?)

Na cola de “Desejo da máquina” vem um grito, quase de socorro: “recursos naturais estão ficando em falta, mas eu não paro, não paro a minha máquina!!! ” Se você estiver escutando distraído nem vai sacar que tá “uma no cu da outra”, vai pensar que é a mesma música. A diferença é que a faixa de número três é mais rápida. A semelhança é que também é muito boa, com uma letra afiada em puro sarcasmo sobre como o ser humano ignora os avisos da natureza e continua a devastar usando as muletas do progresso pra esconder o verdadeiro motivo: ganância. A faixa quatro te convida ao esquecimento. Desaprender certas coisas como forma de resistência à sopa cultural caótica da nossa sociedade frankstein. Vivendo e desaprendendo.

Que todo mundo já cruzou seu caminho com o de algum serzinho desprezível e arrogante, com excesso de amor-próprio e prepotência à flor da pele é fato. O que você provavelmente não sabia é que ele ouviu “Levante seu ego”, e não pegou a ironia. Uma pena. A sexta música é um chamado à ação direta, quem se habilita? Pra quem não entender a vinheta no começo de “sem nações, sem prisões” (e eu também não entendi de primeira), recomendo assistir o vídeo do guardião universal. Coisa linda. “Perda de tempo” segue a linha do resto dos sons, ou seja, rápido. De repente cai prum Reggae cheio de delay na guitarra, maior coisa de bicho-grilo.

“Tentar mudar por dentro” é a música com maior duração. São extensos dois minutos e vinte segundos. No meio da pancadaria um solo de piano interrompe tudo e te leva longe. Um texto é declamado, fica lindo, emocionante. Mas o que é doce acaba logo e a banda te joga no meio do circle pit na base da porrada. A última música tem meio minuto de contestações sobre a indústria do padrão de beleza e o domínio masculino. A banda é formada só por rapazes, um tipo de postura louvável, totalmente hardcore. Depois de uns segundos de silêncio rola um cover surpresa, total hidden track, What Happens next??? A demo fecha com uma letra da banda vivenciar sendo lida, e a faixa carrega esse nome. A mensagem é clara: mais do que tudo, TC1 é uma banda que toma postura contra valores ultrapassados como a homofobia, o sexismo, a exploração e o conformismo. Valores que nos são empurrados goela abaixo todos os dias e contra os quais devemos lutar fora e dentro dos nossos corpos. “Quem se habilita?”

http://www.myspace.com/todoscontraum

Download da Demo:  http://tinyurl.com/Todoscontra1

*Parágrafo escrito ao som do Final Examiner dos mestres Scholastic Deth.

Para críticas, sugestão de bandas, me mandar um vinil do Black Flag e demais aproximações, e-mail: gui_telo@hotmail.com

See’ ya rockers.

Thanksgiving is nearly here and it will be my first vegan holiday.  I’ve spent most of the week getting things ready.  I will be going to have Thanksgiving with family in Idaho this year and I will be the sole vegan in the group. 

The feast with the family is sure to be replete with butter, eggs, milk and all manner of non-vegan food.  I am also sure that there will be quite a bit of good-natured ribbing.  But I also intend to show the family how tasty veganism can be.

I will be bringing pumpkin biscuits, pumpkin truffles and chocolate cupcakes.  It will be interesting to see how it all goes.  I will be taking a lot of pictures and will more than likely have more than a few stories when I get back.

To everyone who will be celebrating this Thursday, Have a wonderful Thanksgiving!

This is a GREAT recipe for a very moist and rich chocolate cake (or cupcakes).

The original recipe is absolutely decadent and this variation is scrumptious… I substituted the sugar for brown rice syrup and some agave nectar.  I also added grain sweetened chocolate chips.  The result is a not too sweet, rich dark chocolate treat.

• 3/4 cup butter (palm oil )
• 2 cups brown rice syrup
• 1/4 agave nectar
• 3 eggs (or your choice of egg substitute)
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup dark cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 cup milk (oat or unsweetened rice milk)
• 1 1/2 cups shredded cooked beets (+ 1/2 retained beet juice)
• 1 cup grain sweetened chocolate morsels

Heat the oven to 350ºF.

Cream the shortening and syrups and beat in the eggs until light and fluffy.

Add vanilla extract.

Sift together the flour, cocoa powder, baking soda and salt and slowly mix into liquid mixture until smooth.

Add the beets and beet juice and mix for a couple minutes or until very smooth.

Pour into muffin pans with paper liners.

Bake for about 15 minutes or until a toothpick comes out clean.

Makes about 30 cupcakes.

Stuffed Seitan Turkey

The last Thursday of November is the Thanksgiving holiday in America. Most ISKCON temples have traditionally made a Thanksgiving feast on this holiday. Traditionally the centerpiece of the feast is turkey, which is native to America. Also traditionally, Hare Krishna temples have made a tofu version of turkey, which if made with the right tofu and spiced and baked right is pretty good. But there is another type of fake turkey which is much more like turkey than tofu turkey.

Here is a great recipe for a vegan turkey made from seitan aka wheat gluten. The texture is much meatier than anything you can get from tofu.

http://www.bryannaclarkgrogan.com/page/page/1435893.htm#turkey

——————

If you want a tofu recipe, here is a good one.

Tofu Recipe — If you live near the ocean

The best tofu is homemade, using seawater as a coagulant. In Japan traditionally the best tofu is called Emperor’s Tofu, that’s because it was the only type of tofu considered to be fit for the Emperor. This type of tofu cannot be bought outside of Japan. It has a texture and flavor totally unlike the tofu you are used to. It’s like paneer in texture, but lighter and more flavorful, with a nutty flavor. You make tofu the same way you make paneer, except first you have to make soy milk. To make soy milk you will need a juicer, and preferably a blender as well. Grind up soaked soy beans in a blender, then put it through a juicer – twice. Do it twice because there is a lot of milk left after one pass from most juicers. Then heat up the soy milk to boiling, slowly and with stirring to prevent burning — then add seawater. I use 2 cups of sea water per quart of soy milk — stir softly so as not to break up the clumps of curd. Add more seawater if needed. Then remove and press the soy curds just as you would make paneer.

This tofu turkey recipe is from the same person as the above seitan turkey recipe:

BRYANNA’S TOFU “TURKEY” WITH BREAD OR CORNBREAD STUFFING
Serves 8

This doesn’t really look like a turkey (it’s square), but that wasn’t my intention. It does have a taste and texture quite similar to turkey breast with crispy skin, with a moist stuffing layered in between. (You can use your own favorite stuffing, if you prefer.)

NOTE: If you’re making cornbread stuffing, be sure to make the cornbread (see recipe below) several days ahead of time.

As long as you’ve marinated the tofu for several days, this dish is easy and fast to put together (in fact, you can assemble it the day before you cook it), and it’s tasty when cold, too. I like it any time of the year!

The only really unusual ingredient needed for this recipe is dried Chinese beancurd sheets (called yuba in Japanese), which can be found in Asian grocery stores and some health food stores and large supermarkets. This product is simply the “skin” that forms on the top of soymilk when it is heated (just as it does with ordinary milk). The “skin” is lifted off and dried, and is considered a delicacy in Chinese and Japanese cuisine. In its dried form, it keeps for a long time, as long as it is stored airtight. When reconstituted, wrapped around tofu or other fillings, and baked, it becomes delicately crispy.

2 sheets of dried Chinese beancurd skin (yuba)
2/ 14 oz. pckgs. reduced-fat extra-firm or pressed tofu
Chinese sesame oil for oiling the pan

TOFU MARINADE:
3 c. water
1/2 c. soy sauce
6 T. nutritional yeast flakes
4 tsp. crumbled sage leaves
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. dried rosemary

STUFFING:
1 T. olive oil
1 large onion, chopped
1 c. celery and tops, chopped
4 c. fresh wholewheat bread or cornbread cubes
1 c. vegetarian broth
about 1/2 tsp. EACH of sage, thyme and savory or to taste
pinch of dried rosemary
salt and freshly-ground black pepper to taste (you won’t need salt if the broth is salted)

The day before or several days before cooking, slice the tofu into 5 long slabs per package. Combine the marinade ingredients and place the tofu with the marinade to cover in a covered container. Refrigerate until you use it, shaking or stirring occasionally.

Soak the dried beancurd skin in warm water to cover while you make the stuffing.

To make the stuffing, saute the onion and celery in a large non-stick frying pan with the oil until softened. Remove from heat and add the remaining stuffing ingredients. Mix well.

To assemble the “turkey” (which can be done the day before cooking), oil a 9×9″ square baking pan with the Chinese sesame oil. Line the pan, bottom and sides with an overhang, with the soaked beancurd skin.

Cut one third of the marinated tofu to fit the bottom of the pan. Top this layer of tofu with half of the stuffing. Cut another third of the tofu to fit over that. Top with the remaining stuffing. Cut the last of the tofu to fit and place it over the stuffing. Fold the overhanging beancurd skin over the casserole. If made ahead, cover the casserole and refrigerate until baking time. Preheat the oven to 350 degrees F. Bake the casserole, uncovered, for 1 hour. Loosen the edges carefully and invert it onto a serving plate. Serve, cut into 6 squares, with Rich Brown Gravy (above) and cranberry sauce.

STUFFING VARIATIONS: Everyone has very personal likes and dislikes when it comes to stuffing. Obviously, I like a basic sage and onion one with celery and other herbs. Feel free to add your favorite ingredients. Here are some suggestions: chopped fresh parsley or other fresh herbs; soy bacon bits; chopped apples, cranberries or pears; dried fruit; vegetarian sausage; chestnuts; a bit of brandy, whiskey or wine in place of some of the broth; some cooked wild rice (see recipe above) in place of some of the bread; steam-fried mushrooms (any kind)– if you used to be fond of oyster stuffing, use oyster mushrooms and maybe a bit of Chinese vegetarian “oyster” sauce (which is made with mushrooms, but tastes quite “oystery”)

We got out of work early today, so I thought I’d get a head start on some of the food for tomorrow!  I figured I’d start the dessert cuz I like it when cheesecake is totally set.  One of the people I work with had made this double layer vegan cheesecake (http://blog.fatfreevegan.com/2007/11/double-layer-pumpkin-cheesecake.html) and it was delicious- you totally couldn’t tell it was vegan!!!  So I made a modified version for tomorrow.

Ingredients

8 ounces vegan cream cheese (or you can use regular if you want the un-vegan version)

12 ounces light firm silken tofu

1/3 cup agave nectar

2 tablespoons cornstarch

1 1/2 tablespoons lemon juice

1/2 teaspoon vanilla

1/2 cup pumpkin puree (I used the Trader Joe’s organic pulp in a can)

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon fresh ginger, grated

1/4 teaspoon fresh nutmeg, grated

topping (optional, I used Trader Joe’a apple cranberry butter)

1 graham cracker crust (ready made, or home made.  I’ll post my recipe after this one)

Directions

1. Preheat the oven to 350F.

2.  Blend everything together until it’s completely smooth (no lumps at all!).

3.  Pour into graham cracker crust and bake for 1 hour (toothpick inserted in center should come out clean, it took me an extra 10 mins this time).

4.  Cool.  Spread the topping and refrigerate overnight.

Dear Ellen,

I just took my pumpkin cheesecake out of the oven.  It’s my contribution to Thanksgiving dinner tomorrow night.  If you’re a baker, as I am, then you know that cheesecake has the potential to wreak havoc.  Is it done?  How do you prevent those damn cracks?  I hope it doesn’t turn out to be a heavy brick of sugary cream cheese.  Despite all these unknowns, I happen to think it’s worth the risk.  Because when it’s good, it’s really good.

If sushi is my roadblock to vegetarianism, then cheesecake is the hurdle over which I’d have to jump to reach vegan-hood.  I just can’t jump that high.  Don’t get me wrong, Ellen; I enthusiastically applaud your vegan lifestyle. However, for your sake and that of your vegan comrades, I hope there is a mouth-watering dairy and egg-free way to construct a cheesecake…Actually, I second that notion for pretty much every other non-vegan dessert.

If it isn’t already obvious, I am a sweet person.  As opposed to salty.  But I’m sweet, too…as in pleasant.  Set a warm, right-out-of-the-oven chocolate chip cookie and a plate of hot, crispy-around-the-edge french fries in front of me and I’ll reach for the cookie every time.  Many years ago, I learned that I could make a lot of friends by supplying homemade treats to classmates, coworkers, neighbors…thereby earning a reputation as “the baker”.  Everybody loves an unexpected baked good.  Occasionally, this would backfire; my new friends’ expectations would exceed the time and energy that I had to devote to my kitchen craft and disappointment would ensue.  It’s never enough…

Allow me to toot my own horn for a moment: I’ve got some skill.  In fact, when I’ve delivered my fill of babies, I’ll retire and open a bakery called A Bun in the Oven, and cater to all those cake-craving preggos.  And I’ll be sure to have vegan options, so you and Portia can stop in

Sincerely,

Katie

Today’s reason #49: I’ll learn how to make the best ever vegan cheesecake just to bring to you on my 30th birthday.

If you have been wondering why I haven’t been posting much lately… I’ve been drawn to reading a series of books. My ‘taste-tester’ read several of the DragonLance series as a kid and recently decided to start reading them again. Like an old friend, he is still enjoying the adventures the books contain. Since I enjoyed the Lord of the Rings series (yes, I read the books before the movies came out ), especially The Hobbit, and have played a couple of D&D role-playing type games before, he thought I’d enjoy reading them too. His old copies (circa 1984) were a bit worn and instead of ruining those old treasures, we’ve repurchased the series. As you can see from my ‘Currently Reading’ section in the right hand column of my blog, I’m on book two. And like most books, once you get near the end, things start to happen quickly and you don’t want to put the book down. So, no worries, I’ve just been spending a lot of my time in a fantasy land with dragons.


I’ve been saying I would post about the turnip soup I made for some time now, for that I apologize. Usually a recipe post takes a bit of time, since I have to try to remember the steps I took and to tell them in a way that makes sense. But I forgot that I didn’t make many changes to this soup, so I can tell you my experience and show you pictures while linking back to the recipe’s source.

As you may recall, I had not had a turnip before, so I wasn’t sure what to make with one. I found several turnip soup recipes, but one in particular seemed to call my name, Chickpea and Turnip Stew with Ethiopian Spices from Susan over at Fat Free Vegan.

I looked over the list of spices and was intrigued by the combination. It was not a combination I would have done myself, which is exactly why I was drawn to this particular recipe. I also liked the idea that this soup could be made with a variety of root vegetables, so I do plan to make this soup again with potatoes and carrots, whether I have turnips or not. I also like that if you do not have the ingredients (or do not what to go through the trouble to make) for the berberé spice mixture, you can also “use curry powder or garam masala.”

I had a bit of trouble finding fenugreek. I searched on two different trips to whole foods, on the first trip I just looked around spice rack and the specialty cuisine isle but had no luck. On my next visit, I searched those areas again, but this time I asked an employee. Oddly he suggested the baby area and the health isle. Baby area?

I lucked into my friend, who works in the health isle, Shelly, working that day, so I asked her about fenugreek. She handed me a bottle of fenugreek in capsules.
(*sidnote: this is the general gist of our conversation )

nic: Uh… I’m going put this in soup.

Shelly: Oh, you can just open the capsules.

nic: Really? You don’t have it in any other form?

Shelly: No, sorry. :|

nic: Why is fenugreek taken?

Shelly: Haha, for lactating women. (oh, that explains the baby area)

nic: *shock* Oh, maybe I should just omit it.

Shelly: Haha, it won’t make you lactate! Haha, (we had a good laugh for a few minutes )… Let’s look up what else it’s used for… (she went over and opened up ‘The Herb Bible’)

(btw, the bottle says that it is used as a food that is soothing to the stomach)

Shelly: Fenugreek relieves congestion, reduces inflammation and fights infection. Fenugreek contains natural expectorant properties ideal for treating sinus and lung congestion, and loosens & removes excess mucus and phlegm. (ok, so I got that quote from here, but I do remember something about expectorant in our discussions.)

So to make a long story short, I bought the fenugreek in capsule form, intending to just pour the contents out.

The recipe calls for 12 spices, a tablespoon of each, except the cayenne (which is a teaspoon), to make the berberé spice mixture. I put all of these spices into a container and mixed, you actually only need 2-3 teaspoons of the mix for the soup. Personally, I did not put the salt, pepper, or cayenne into the mix so that I could adjust them as needed.

I made minor modifications, instead of vegetable broth I used ‘better than bouillon vegetable base’ and water (but you probably already knew that, since it is my ‘je ne sais quoi’). I did not have a pound of turnips so I added two yukon gold potatoes. I used 3 teaspoons of the berberé spice mixture. I added a handful of parsley. Also, I got a little happy with the immersion blender, so my soup is not as chunky as the original recipe.

As for turnips themselves? I tried a bit of the raw turnip as I was cutting it up, it reminded me of a sweeter radish. Radishes are not on my favorite list, but I thought I’d give this a chance anyway. I figured cooking would help alleviate the bite that radishes and turnips have. I was right, once cooked the turnips did have a bit sweeter flavor. I must admit, though, that when I make this soup again, I will probably omit the turnips, but that’s just me.

Chickpea and Turnip Stew with Ethiopian Spices by Susan of Fat Free Vegan

Rating: Very Good

I served the soup with some flat bread. Basically I had whole wheat master bread recipe dough from Healthy Bread in Five Minutes a Day, but I stretched it out onto the pizza stone at 450°F for about 10-12 minutes.

I really liked the berberé spice mixture, I intend to make more soups with the mixture I have left, over the autumn/winter. It is very warming to the soul.
~nic

For all my foul feathered eaters…happy Thanks Giving!

Peta commercial…

Today began with consumption of last night’s attempt at a loaf of vegan cornbread for breakfast, followed by a rather successful second loaf.  I altered the liquid content from the same recipe I used and omitted the frozen corn. What resulted was a wonderfully golden loaf of corny goodness that was not too dense, not too sweet, and entirely irresistible.  Needless to say, I have been picking at it all day and can only hope that there will be enough to do my cornbread stuffing tomorrow! That was the entire reason I made this gorgeous loaf, pictured below, but I think it will turn into a standard in my repertoire.  Not to mention it’s vegan!

Amazing Vegan Cornbread

- 1 c white whole wheat flour

- 1 c yellow cornmeal

- 1/2 tsp. salt

- 2 tsp. baking powder

- 1 T. flaxseeds ground mixed with 1 T. unsweetened almond milk

- 1/3 c honey (can add more for a sweeter bread, mine is for stuffing)

- 1/2 c apple sauce (unsweetened)

- 1 c almond milk

Just pop it in the oven in a glass baking dish (sprayed w/ oil) for 20-25 minutes at 400 F, until it is deliciously golden brown!  Like I said; it is a really easy mixture of ingredients.  I proceeded to cut it into tiny cubes and lay the pieces on a baking sheet on top of the stove (since I had more oven-work to do) to dry out for the stuffing.

My next effort in the culinary works today was to roast 4 sweet potatoes in the oven for a hellishly long time…about 45 minutes.  What can I say; I like eating the skin once I make use of the insides for my recipe : D. This next baking effort turned out to be a crustless & vegan sweet potato pie. All I needed was a blender and a spoon. How ridiculously awesome is that?

Vegan Crustless Sweet Potato Pie

- 1.5 c almond milk (unsweetened)

- 1 T. cornstarch

- 1 tsp. vanilla

- 2 T. ground flaxseed

- 2 c mashed, roasted sweet potato (yum! feed Ian the skins )

Mix these together in the blender (purée) and add to it:

- 1/2 c white whole wheat flour

- 1/2 – 3/4 c light brown surgar (depending on sweetness at this point)

- 1 T. molasses

- 1/4 tsp. each ground ginger, ground cloves, and ground nutmeg

- 1.5 tsp. ground cinnamon

Let it whirl until totally puréed in the blender and pour into a pie plate (ideally 9″).  It rises quite a bit during the cooking process and gets a really nice crust on the top.  The sides act as a sort of crust as well, and it doesn’t require the heavy pastry that is so characteristic of a pie.

Try out this avante-garde style of pie-making, and see what people say when there is no buttery pastry to bite into.  I guarantee only the staunchest of pie purists will even chide you as they gobble down this marvelous concoction regardless!  I’ll post my family’s remarks about my vegan food in the post-Thanksgiving edition.  Wish me luck; I’m back off to the kitchen to prep some quinoa for an almond veggie quinoa side dish.

I recently got this lovely book which turned out to be just as awesome as its counterpart, Vegan Cupcakes Take Over the World (and as cleverly named). This is the first recipe I’ve tried from it, although to be fair, I actually got the recipe online over a year ago from the Vegan Cupcakes blog (it can also be found here). The graham crackers are great- sweet, but not too sweet, and crunchy without being hard. They might even be better than Trader Joe’s cinnamon Cats Cookies (for people).
The original recipe calls for rolling the dough out into a square and cutting out graham cracker-like rectangles, but I felt it necessary to use a chicken-shaped cookie cutter. Either way, it’s your call, but if you must make rectangles, be forewarned that the recipe states the yield to be 12.

Granimal Crackers (slightly adapted from the “Graham Crackers” recipe in Vegan Cookies Invade Your Cookie Jar)

Makes about 30 cut-outs 

1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup soy milk

Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.

In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.

Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together, add an extra tablespoon of rice milk if needed. You should be able to form a pliable ball of dough.

Line a work surface with parchment. Place the dough on the parchment and use a rolling pin to roll approximately 1/8 in. thick, and cut shapes using a cookie cutter. Transfer to baking sheet. Repeat with scraps.

Bake for 12 to 14 minutes.

Let cool completely on the baking sheet.

I feel like I’m getting a better handle on this healthy lifestyle thing. I’ve started noticing bad foods more often. Well, I hate to call any food bad, because it’s ok to eat it in moderation. But I’ve started being able to say no to certain foods much more easily. I’ve always had a hard time with “dieting” and it’s been hard to think of the end result. But this time it’s easier to remember what I want, why I’m eating better, and forcing myself to exercise.

Don’t congratulate me yet on the exercise though. I haven’t done much yet. I joined LA Fitness on Monday. There goes a lot of money. I just hope I will use the gym since I spent so much money on it. That’s always good motivation. I get a free personal training session this evening. I’m excited, and a little scared that I will get my ass kicked.

I’m happy that I’m finally starting to get the hang of this. Not completely, but it’s a great start. I watched Biggest Loser last night with my aunt, and was eating some kettlecorn. It was tasty, but then I thought, “I really want those new CDs…” In yesterday’s blog, I decided to give myself rewards for certain amounts of weight loss. I definitely want some new CDs, but first I have to lose 2.6 more pounds. I’d better get to work on that so I can get the new CDs!

Thanksgiving won’t be too tough this year either. I will be at my aunt’s house and she is cooking healthier food than usual because she’s also trying to lose weight. After our meal, my boyfriend and I will be visiting his friend in Houston. I won’t eat much because I won’t be at home and because his friend is vegan. When I’m around people who eat healthy, I just eat healthier. Maybe I will actually lose weight this week, but I will still be happy if I just don’t gain any. After all, this is Thanksgiving weekend.

Happy Thanksgiving!

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