Showing posts with label food misc.. Show all posts
Showing posts with label food misc.. Show all posts

15 February 2010

Spokavore Challenge Round 2


I really had the best of intentions when I signed up for round two of the Spokavore challenge. Round one was a lot of fun–even though I didn't make it to the end–and I was looking forward to giving it another shot. However, as the first day dawned, I found my self completely unprepared. I could give you all sorts of excuses about how I've been busy with this and that and how challenging it would be for me to limit my diet even more, considering I'm gluten-free and soy-free (more on that another day) this time around. But really, I just wasn't prepared.

So yeah, I was out before the challenge even started. But I wish all the other contestants luck! I'll be following everyone's progress as the week goes on.

28 December 2009

Food I've Been Eating Lately

I have a few posts that are still in draft form and a couple of recipes that need to be refined before sharing, so I thought I'd offer you some food porn today. Enjoy!

Thanksgiving 2009 - We followed this recipe for the tofu and gravy. Yum!

Rachael Ray Redux

Off-the-cuff Mexican-type casserole with a mole-like sauce - I'm going to play around with this one some more. I really liked it and the kid LOVED it.

I used to love eggs in a basket and my son still does. We had tofu in a basket for breakfast on Christmas Eve and plan on making it a tradition.

Christmas dinner 2009 - My sister and I made potato kale burritos with mole sauce, and as she so astutely proclaimed, chocolate is always a good choice for dinner! (Or something like that.)

Have you heard of the Texan "treat" called armadillo eggs (or atomic buffalo turds)? My dad recently told me that he had made a ton of them over the summer and I immediately started worrying about his blood pressure and general coronary health. I told him I would try and come up with a vegan version of this truly offensive dish. I'm not there yet, but I did make these. Mini sweet peppers halved, seeded, filled with Tofutti Better Than Cream Cheese, topped with an olive or mushroom and sprinkled with some Spike seasoning. I put them in a 325 degree oven for about 12 minutes. They tasted even better cold the next day.

22 November 2009

Response: Is Vegan the New Locavore?

Veganism seems to be getting a lot of attention lately, locally and nationally. One of Spokane's prominent locavore bloggers is even pondering the idea. Craig, of Year of Plenty, has a recent post in which he references a New York Times Op-Ed piece about veganism. Craig seems to be approaching the idea of veganism from an environmental view point, whereas the Times contributor takes an ethical stance using some rather polarizing language. There is some obvious discomfort between these two philosophies and my humble input has been requested. I'm very flattered (and surprised!) to be consulted on this topic. I'll try my best to address this heady issue.


A lot of the arguments used to promote veganism can be off putting — the use of words like "murder" often seem extremist. It's unfortunate that some people choose to use such hyperbolic language when discussing veganism in broad terms. Ultimately, veganism comes from a place of compassion — for animals, human beings and the environment.

The raising of animals for food and clothing has an undeniably detrimental effect on the environment — beyond that, it also induces human rights and social justice issues (Read Fast Food Nation or watch Food, Inc., neither of which promote even a vegetarianism lifestyle, to get a better idea of the human cost of raising animals for consumption). The moment we start talking animal rights or welfare, though, tensions rise. The question of whether or not to eat meat (or any animal products) triggers something deep within ourselves and can cause us to question exactly what it means to be human. For many people this can be a very uncomfortable experience.

The author of the Times piece that sparked this discussion makes some good points, but overall I have to disagree with his approach. I am a vegan for ethical reasons, but my convictions don't end there. I also choose a vegan lifestyle for health and environmental reasons. I just never cared much for meat and like 75% of the world's population, I'm lactose intolerant. There are many different reasons one may choose to be vegan. As we are all individuals, each person chooses to approach the subject differently. Steiner chooses a more hostile and decidedly philosophical approach than I do.

Little more than a year ago, I founded a social group called Spokane Vegans. The impetus for this group was my selfish desire for a vegan community in Spokane. I had been vegan just over a year at the time and didn't have relationships with any other vegans in the area. I just wanted to have some friends to share food with and hoped we might also serve as a support network for each other. With the help of my co-organizer, this little group has grown quite a bit the past year, both in membership and scope. It may be surprising to know that not all of our members are vegan.

The approach that Spokane Vegans takes is very much in line with my own philosophies on veganism. We strive to foster a dialogue on veganism in the community while promoting respect for all earthlings and have fun doing it. To me it just doesn't make much sense to talk about compassion for animals if that same compassion and respect is not extended to the intended audience. I feel very strongly about my reasons for being vegan and I will not apologize for them, but I also won't force my beliefs on anyone. Sometimes we need to be confronted with facts, but when an idea is presented in a confrontational manner it may often do more harm than good.

Veganism is a broad idea with many talking points. Trying to address them all could turn this blog post into a something more akin to a treatise, so I'll try to get back to the topic at hand. Steiner's op-ed piece should not be read as an introduction to veganism. For someone considering their carbon footprint, the adoption of a responsible vegan lifestyle would certainly lessen one's environmental impact and should be considered if this is the ultimate goal. Fact-based readings would prove to be more convincing and beneficial in this case. Vegan Outreach has a page devoted to the environment on their web site. The Vegan Society also provides some great information on the many environmental impacts of animal production. For an unbiased look at the issue, the Pew Commission on Industrial Farm Animal Production has made their full report available online.

Regardless of dietary preferences, I invite the Year of Plenty family and the whole of Spokane to join the Spokane Vegans at our next vegan potluck for some good conversation and great food! We love to talk about and eat food, and the only fights we have are over who gets the last cupcake.

20 August 2009

My First 7vs7 Challenge!


The people over at Spokane Food Blog are organizing a challenge between local bloggers. The contestants will commit to eating only food that is grown or raised (but in my case only grown!) within a 100 mile radius for five days. That means no coffee, salt, olive oil, chocolate, tea or even tofu! I'm in, but I'll be honest, I'm scared. No tofu? No quinoa? No sugar?! I have a few ideas in mind, but this is going to be tough. Thankfuly, this area has a lot to offer agriculturally. It's time to do some research and probably cancel my produce box from Fresh Abundance for that week. It would be terrible if I lost because of a pluot from California!

A list of the other participants can be found on SFB.

23 February 2009

Slightly Embarrassing Anecdote About Spinach, And A Salad

I love spinach and always have, even as kid. Embarrassingly enough though, until fairly recently (sometime in my adulthood, < 23) I had the subconscious and illogical idea that spinach is a seaweed. I didn't talk about spinach as a seaweed, or consciously make the connection. It was just a subconscious association I had. I can't explain why - blame Popeye. I know it's something from early childhood (but really, what falsely held beliefs and complexes don't date back that far?). Anyway, thinking of spinach as a seaweed made it more exotic and seemingly tastier. I think that maybe my parents weren't too keen on correcting my misunderstanding because I was actually eating the nutritious leafy green and they didn't want to undo a healthy food obsession. Well, today I know the truth and that is that spinach is a wonderful vegetable rich in iron and calcium and it makes a great salad. Pictured above is one such delicious salad. I made this as a late night snack recently and was quite satisfied. Upon a bed of baby spinach, I sprinkled some fried onions (found on the Asian/ethnic isle of the grocery store - not the French's variety) and on top of that drizzled Annie's Naturals Papaya Poppy Seed Dressing. The salty-savory flavor of the fried onions played well with the sweetness of the dressing and earthiness of the spinach. This is a new favorite salad.

02 February 2009

food-related goals for 2009











1. to grow my own soy beans

2. to procure a soy milk maker

3. to make wine - my step-dad is in on this one!

4. to experiment more with gluten free baking (from scratch!)

5. to eat/buy more local and organic produce

6. to get myself some good kitchen knives

7. to make my own tofu!! (and soy milk, of course)

i'm a little nervous about the wine and tofu making. i'll keep you posted as i work toward my goals. (also, i promise not use a wine necklace when drinking my homemade wine. promise.)

20 October 2008

Soup & Waffles

A few weeks ago I stumbled on a match made in heaven. It was a Sunday afternoon and I really needed to do some grocery shopping, but I was just too comfortable in my pajamas to even think about showering. I needed to come up with lunch, but it had to be simple and quick because that's the way I like my Sundays. I had picked up some Pacific Cashew Carrot and Ginger soup a few days earlier and I had just enough (GF) Namaste Waffle and Pancake mix left for one more batch. I'd never thought before to eat waffles with my soup, but really they're just another form of bread, right? Taking a cue from the soup, I added a teaspoon of ground ginger to the waffle batter. The combination was brilliant. The meal was quick and simple and oh so delicious! My son loved the unlikely pair and we found a new favorite. Soup and waffles: try it!

Photobucket

23 September 2008

a new name for the color of my favorite sweater

canned peas, for some unknown reason i picked up a can a while ago. i was searching my cupboard for inspiration last night and came across this lowly can with a label of emerald green. i thought to myself: i love green peas; they would be good in a thai peanut sauce with zucchini and mushrooms over rice. my suspicions began after i opened the can (note: that is not an actual picture of my canned peas, but an exact likeness). the little balls of protein waiting patiently in that tin were not of fresh emerald, but sickly yellow-green. i tried not to give this disappointing color much thought and continued to drain and rinse the peas. then the smell hit me. you know the one, every canned vegetable possesses this scent that is most akin to salad mix that has started to go and is all brown and slimy. again i gave the humble peas the benefit of the doubt. i heated up a pan on the stove and added the peas to warm up. at this point i was starting to lose my confidence in the green goodness. the peas seemed only to be getting soggy and gooshy in the pan. a taste was in order. and then the peas were in the garbage and i had decided i would never again waste my money on canned peas. the taste was completely offensive and the texture was worse. i realized the color of those canned peas was what is referred to as pea green, which has always confused me. delicious fresh green peas are the color of summer and grass and freshness. no, that color we call pea green should actually be called canned pea green. gross.

20 September 2008

lovitt restaurant

housed in a re-purposed old farmhouse in colville, wa, lovitt restaurant serves up some scrumptious vegan fare. the restaurant takes up the first floor of the house and the owners live out of the second floor. lovitt is not a vegan, or even vegetarian restaurant, but with a menu that utilizes fresh herbs from their own garden along with produce from local farmers, the chef is happy to accommodate a vegan appetite. upon my second visit, i was excited to see a vegan offering on that week's menu*. the atmosphere is elegant, but also casual and down to earth. they have outdoor seating available on the wrap-around porch that looks out onto the garden. after two visits, lovitt restaurant has become a favorite.

* the haystack with pickled veggies and chickpeas on lentil "griddle cakes" topped with vegan pesto and fried chard, pictured above - delicious!