From Allspice to White Pepper

As I’ve mentioned before, one of the most daunting parts of learning to cook has been getting comfortable with new herbs and spices. I used to kind of loiter in the spice aisle at the grocery store, simultaneously intimidated and fascinated by the dozens and dozens of tiny glass bottles full of seeds and leaves and powders. Ever since Sara Shipley and I learned how to make giant messes with her chemistry set when we were kids, I’ve loved the idea of adding a little of this, a little of that, swirling it together, and getting something new and fun, and those little glass spice bottles always remind me of that chemistry set. So when I started amassing cookbooks and working on some grown-up experiments (most of which don’t turn blue and fizzy and dribble out all over the carpet), I also began buying new and untried herbs and spices by the handful, and while I get a lot of use out of them, they take up a lot of room in my pantry. I scoured the Interwebz for a wall-mounted spice rack to help alleviate the overcrowding but couldn’t find anything that suited me. Everything looked chintzy, had incredibly small bottles, or only accommodated 12 spices. Fortunately, Grandpa Jack is a master craftsman, so I took my dilemma to him, and look what he made for me!

Spice Rack

I know I’m a total dork, but I’m so excited about my new spice rack! It even has room for my sprinkles, extracts, and food coloring! And room for more spices! Thanks, Grandpa! I love my spice rack!

Oh, and here’s a picture to show how much shelf space I now have available.

Pantry

And yes, my spices are alphabetized. Is there any other way?

Plant Powered

female-yoga-warrior-pose

flickr.com/photos/9825646@N08, woodburnphoto.co.za

During my cyber-wanderings, I came across “Plant Powered,” a Yoga Journal article by Rachel Seligman, and wanted to share. The piece discusses how athletes can thrive on a vegan diet and profiles an ultramarathoner, a professional cyclist, and septuagenarian triathlete! (One note: While I don’t necessarily disagree with the author’s suggestion to visit a registered dietitian to ensure you’re getting proper nutrition, I find it interesting that the same suggestion is rarely offered in articles geared toward omnivorous athletes…)

Have a great day and Namaste to all you yogis and yoginis out there!

They’re Made out of Meat

I know, I know. I haven’t posted in almost a month, not even Thanksgiving news, and here I come, crawling back with this measly little entry. I am a lazy and slovenly keeper of the veganness. I apologize and promise to update you on all sorts of tasty goodness in the near future. In the meantime, I hold out this olive branch to you: “They’re Made out of Meat” by Terry Bisson. If you’ve ever contemplated side-swiping a parked car because it had a bumper sticker that read, “If God didn’t want us to eat them, how come He made them out of meat?,” this will make you feel better.

Giving Thanks with an Indian Thanksgiving

So, it’s been a while since I have posted. I was sick for a few weeks, and for much of that time I couldn’t taste or smell much (with the exception of Isa’s Red Pepper Gumbo from The Veganomicon, which I can’t go without for more than two weeks – more on that in a future post). And, of course, when you’re sick you are somewhat lazy. Again, with the exception of gumbo, I didn’t make anything too crazy for awhile.

I was feeling better towards the middle of last week, just in time for Thanksgiving.  I didn’t end up having to work for four days, so I got to heal myself with rest and food.  After almost a month of feeling like crap and working a bunch, I wanted to cook a feast and pig out. Fortunately, vegan households aren’t expected to make turkey (or Tofurkey), mashed potatoes, corn, green bean casserole, rolls, some form of cranberry and a pumpkin pie.  I have nothing against any of these foods, and I do have fond memories of years’ worth of eating these foods with my family.  However, I must admit that I have gotten pretty sick of traditional American food over the years.  I do love the fake spicy chicken patties and fries, of course, but when I really want to cook, I don’t want to make a fake meat dish with a side or two of veggies in fake butter.  I want to see how I can use fresh herbs and spices, local and seasonal produce, great flavors and a vegan pantry to make something beautiful and delicious out of plants . . . and this desire often leads to curry.

Chana Masala with Fried Papadam and Steamed Jasmine Rice

Chana Masala with Fried Papadam and Steamed Jasmine Rice

It had to be curry.  I was just sitting there thinking about what I should make with (1) all the time in the world and (2) an appetite that was finally healthy again.  I had to make an Indian feast.  I decided to make Potato and Edamame Samosas (VWAV) and Samosa Rolls for the first course and then follow with a spicy, traditional Chana Masala dish served with Fried Papadam and Steamed Jasmine Rice.  And it was all phenomenal.

The entire main course took about a third of the time as the appetizers did, yet . . . it was absolutely worth the time.

From previous experience, I had the wisdom to make Isa’s Samosas from Vegan With A Vengeance, and they were just as awesome as the last time (see my post in the September 2009 archive).  They take forever, but you get so much out of everything you put into these samosas.  And now, after an entire season of Top Chef via my beloved Netflix, I got a little artsy and decided to use the last of the dough and filling to make “samosa rolls.”  I started by rolling the dough out super flat, spreading the filling on top and rolling it into one big roll.  Then I baked it and sliced it into bite-sized pieces (or “amuse bouches”).  They may not be Season Finale material, but they turned out pretty cute (see the yummy, toasted mustard seeds).  Both the rolls and the regular samosas were so incredibly delicious and satisfying; thank Shiva I had decided against dessert!  Samosas are the best appetizers in the world.  For this I give Thanks.

Potato Edamame Samosas with Raspberry Chutney

Potato Edamame Samosas with Raspberry Chutney

Spicy Samosa Rolls with Young Peas and Curried Potatoes

Amuse Bouche: Spicy Samosa Rolls with Young Peas and Curried Potatoes

As promised… BACK TO THE FOOD!

Last night, I made Pasta Puttanesca from Robin Robertson’s Vegan Fire & Spice. This is actually the third recipe I’ve test-driven from this book, but the others weren’t really anything to write about. The Pasta Puttanesca, on the other hand, is very, very good… which is a relief because the recipe calls for a pound of pasta (I used angel hair instead of spaghetti), so I have a week’s worth of leftovers! The “sauce” is simple but very flavorful. (Note: I used half the amount of olives the recipe called for, but that was plenty for me.) I usually prefer a bit more sauce to my pasta, but this dish was a really nice change from my usual marinara-drenched carbs. Sometimes you just want some carbs with your carbs, which is why I served the pasta with garlic artisan bread smeared with Garlic & Herb Creamy Sheese.

Pasta Puttanesca

Oh, and to every server who’s ever given me an odd look when I ordered a salad with no cheese, no dressing, and no croutons and then wondered why I wasn’t satisfied with a sad little saucer of wilted iceberg lettuce, a pathetic wedge of unripened tomato, and three limp little shreds of carrot, please see the photo above. That, my friend, is a salad!

Week 3 (Ugh)

Nov_Lunch

So. Yeah… Week 3 didn’t go so well as far as the Lunch Challenge was concerned. Chris stayed home on Monday with some sort of stomach bug, so I went home to check on him and ate lunch at home. Tuesday, I had the stomach bug , and Chris grabbed lunch out so he could park his workaholic keister in front of his computer again ASAP. Wednesday, we went out to lunch. I can’t even remember where. Thursday, we were running late in the morning, so I didn’t have time to pack anything, but we did go home for lunch. Friday, we had Mexican.

Week 3 Score: 2.5 meals at home + 2.5 meals out = FAIL. Not a single lunch packed, although we did manage to eat at home a couple of times.

On a positive note, we did pack and take our lunches to work today, so we’re off to a good start for the 3-day week before Thanksgiving!

“Animal, Vegetable, Miserable”

Thanks to Larisa at the Post Punk Kitchen, I was led to an op-ed piece published in The New York Times over the weekend. Written by philosophy professor and ethical vegan Gary Steiner, “Animal, Vegetable, Miserable” discusses the growing demand for “humanely raised” meat and the oxymoron that really is. Although I don’t agree that veganism is hard and there’s a self-righteous note to the piece that isn’t going to win us any allies, it makes some good points about how and why humans justify the “use” and consumption of animals for their own purposes. Please check it out, and then head on over to Encyclopaedia Britannica’s Advocacy for Animals “Consider the Turkey” page for a closer look at how “free-range” birds live before their brutal deaths.

turkey

P.S. For those of you who come here for the yummy food talk and ever-improving (hopefully) food photography, I promise to lay off the rantin’ and ravin’ for a bit. The holidays always put me in a foul mood, but I’ll try to keep it to myself for a few weeks.

Because sometimes I’m an angry little vegan…

Last weekend, my dad and I saw The Men Who Stare at Goats because… well… God help me, but I love George Clooney in self-deprecating roles. Plus, the prospect of seeing Clooney tell Ewan McGregor that he used to be a Jedi warrior just tickled my geek too much to pass up. (The girl who sat next to me in the unexpectedly crowded theater evidently felt the same way; we snorted in unison and then snickered like junior high schoolers. Wherever you are, my geeky sister, it was a pleasure watching the movie in your vicinity.)

But as much as I enjoyed the movie (and I did), one particular scene has bugged me ever since. Or maybe it would be more accurate to say that the audience’s reaction to the scene is what’s bothering me. Or maybe it’s six of one and a half dozen of the other. Anyway, it was the goats.

I don’t mean the clip in the trailers in which Clooney’s “Jedi warrior” stops a goat’s heart with his mind, although I wasn’t too keen on that either (but the character’s long-lasting remorse over the incident went a long way to placate me). The scene that bothers me involves how the goats came to be on the Army base to begin with. McGregor’s voiceover informs us that the goats were brought to the “abandoned” Army hospital in order for medics to train on them. Each goat received a “bolt shot” to the leg, which a medic trainee then bandaged. The goats were chosen, we’re told, because it turns out that the trainees didn’t really have the stomachs to give puppies bolt shots to the leg. This revelation is accompanied by a shot of an adorable dachshund mix puppy licking the fingers of some jerk who’s about to essentially break its leg. Cue uproarious laughter and quite a few “awwws” from the audience.

But why? Why is it perfectly acceptable (to the audience, to the characters, to the writer, to the director) to deliberately inflict pain on a goat but not on a puppy? This speaks a lot less to the unlovable nature of goats than to the unloving nature of man. I think it’s pretty safe to assume that if the medic trainees had been tasked with giving human children bolt shots to the legs, any sick twist in the audience who found that laugh-out-loud hilarious would be considered to have some serious, serious problems. So what’s the difference? When it comes to pain, a child is a puppy is a goat. Our central nervous systems are similar enough that there’s no reasonable doubt that animals feel pain much as we do. Where then is the disconnect?

As Bob and Jenna Torres point out in their book Vegan Freak, nearly everyone agrees that if a man owned a dog and shocked it with an electric prod for his amusement, it would be a horrible thing. If he boiled the dog alive in order to more easily remove its hide, that would be even worse! Surely there would be a great uproar in the community! But this exact thing happens hundreds of thousands of times a day to pigs in slaughterhouses.

If we can agree that animals feel pain the way humans do (and the scientific community does agree on this), how can we justify treating a pig differently than a dog or a dog differently than a child? A child is a puppy is a piglet.

But maybe the disconnect isn’t as complete as we’d like to think. After all, numerous serial killers have been found to have tortured animals as children and teens, usually progressing through larger and larger animals and finally culminating in a human being. The correlation is so strong, in fact, that torturing animals is considered a major indicator of serious psychosis. What do they know that the rest of us don’t? That there’s no difference. Pulling the legs off a frog is skinning the neighbor’s cat is slitting a coed’s throat. Each one of these causes unimaginable pain to another breathing, living thing. (I’m not suggesting that every meat-eater is a serial killer, so please don’t be a jerk and post nasty comments to that effect. They’ll be summarily deleted.)

Why am I so sensitive, you ask? Wasn’t it just a stupid, throw-away moment in a movie? I didn’t start out this sensitive. This Thanksgiving marks the 10-year anniversary of my vegetarianism, a milestone of which I’m very proud. And while some people have been tremendously supportive of my decisions (shout-outs to Mom, Dad, Grandma E., my brothers, Shannon, and of course Chris), what I’ve learned in the past decade is that people love to poke you in your sore spots. I show up to gatherings with delicious homemade food to share so that they don’t have to worry about what to feed me, and they roll their eyes. My husband opts out of the dead animal as well, and they ask him why I don’t “let” him eat meat. And then while I’m eating, they discuss things like hunting, hitting deer with their cars, breaking their cat’s leg, dumping pets in the country when they’re tired of caring for them… I even worked with a guy who would intentionally station himself within earshot of my desk and then launch into intensely graphic explanations of how to slaughter hogs until I was so physically ill I had to walk away. I’d like to blame it on the disconnect. I’d like to believe that these people just don’t make the connection between “I don’t eat meat” and “I don’t want to talk about dead, mutilated animals, at the dinner table or anywhere else.” But I’ve made my feelings known, and nothing has changed, which leaves me with only one explanation: these people couldn’t possibly care less how I feel or what I think.

So what do I do with that?

I’m finished “grinning and bearing it” for the sake of keeping the peace. I may enjoy George Clooney’s self-deprecating characters, but I don’t want to emulate them. When someone spins a rip-roarin’ yarn detailing some poor animal being horribly maimed and/or killed and laughs until they have tears in their eyes and I say and do nothing, the message conveyed is that my opinion, which is rooted in fiercely held, passionate beliefs that I’ve spent enormous amounts of time hammering out, means nothing at all. My silence says that the ethical dilemma that I face every time I sit down to a meal, go to the grocery store, or buy a pair of shoes is worth less than keeping everyone else happy. My inaction says that the discomfort I suffer when someone blatantly disregards my beliefs is inconsequential compared to the discomfort I would cause others if I got up and walked out.

Well, I’m not that chick. I’m the chick who lives her beliefs every single day and expects you to respect them even if you don’t agree. Does that mean I’m going to storm out of the next movie depicting violence against animals and demand my money back? Probably not unless it’s particularly horrific, but it does mean I’m going to put up with a lot less in real life.

goat

Photo by mattpotato at goteaminternet.com

Now You Can Get Funky Too!

Here at Funky Sunflower Foods, we believe there’s only one thing better than feeding our faces… and that’s feeding other people’s faces! We’re in the process of expanding our services to include feeding your face too! Drooling over Shannon’s Peanut Butter Fudge Balls? Still dreaming about Shanna’s Sun-Dried Tomato Hummus? Click on the “Let Funky Sunflower Feed You!” tab above to find out what we can do for you this holiday season!

cookies

The Quest for Vegan Mac ‘n’ Cheese

Mac Daddy 2

When I went vegan on October 1, 2008, I expected Chris’s diet to stay pretty much the same. During the nine years I was an ovo-lacto veggie, he’d almost always eaten vegetarian at home but omni out in the world, and although the chicken and fish really started to gross me out after a while (he eschewed beef, pork, and turkey just a couple of years into my vegetarian journey), I tried my best to respect his choice. So I was surprised and thrilled when my fabulous husband announced that he too was becoming a vegan. What a great guy! After more than a year, he says he’s very happy with his decision and really enjoys my cooking, but the one thing he still misses is cheese. Of course, this has put me on a sacred quest for a vegan substitute. Unfortunately, cheese seems to be notoriously difficult to duplicate. (I suspect it has something to do with the insanely high fat content.) I heard good things about Veganomicon’s Cheezy Sauce, but the first time I made it, Chris declared it was too “mustardy,” and although I agree that it’s pretty “mustardy,” I like mustard, so it wasn’t really a problem for me. But I decided to tweak the recipe a bit for his sake when I made VCON’s Mac Daddy, leaving out the measly amount of mustard altogether, but he still isn’t digging the sauce, so I probably won’t be making this again.

But it made a pretty photo, didn’t it?