Chocolate Walnut Cake

I'm feeling creative this afternoon, and while I don't believe this introduction has any sense of direction, I've been questioning my motives in choosing "the vegan lifestyle" lately, so I'm going to go ahead and share...

I drank the Kool-Aid. I've gone from a raging college party girl with a penchant for clear alcohols, Marlboro cigarettes, and fast-food to a full-fledged kook that rambles on about topics such as the many uses of milled flax-seed. People that know me personally think I've lost my mind - they would have never imagined I would become a devoted yogi, a vegan, or a person committed to emotional, spiritual, and physical health. While I've actually found (most of) my mind in taking this path, I often feel that I must let myself stray from time to time in order to keep a sense of balance and sanity. That isn't to say that I regress into old habits - but every now and then I'll indulge in a few drinks, a cigarette, or a vegetarian meal rather than strict vegan. I suppose that's why I love sharing dessert recipes; I'm absolutely enamored by the idea that I can have the best of both worlds in these decadent desserts made vegan.

A slice of cake spurred this epiphany. That sounds insane, but it's true. The taste of rich nutty chocolate with a hint of berry flavor sent me spiraling out into thought - that if I can have a slice of THE MOST MOIST AND DELICIOUS chocolate cake I'VE EVER HAD and it's VEGAN and it was so easy I MADE IT MYSELF then why would I ever turn back?

And the answer, Ladies and Gentlemen, is that I'm not turning back - unless to get another slice of this heavenly cake. Enjoy!

 

Cake

• Canola spray 
• 1/2 cup walnuts, ground
• 1 cup unbleached white flour
• 2/3 cup whole-wheat pastry flour
• 1/2 teaspoon salt 
• 1 teaspoon baking soda 
• 1/2 cup cocoa powder 
• 1/2 cup canola oil 
• 1 cup maple syrup 
• 4 ounces raspberry-flavored coconut milk yogurt or vegan sour cream
• 3/4 cup water

Frosting

• 1/2 cup maple syrup
• 1/2 cup cocoa powder
• 1/2 cup vegan butter
• 1/2 cup chocolate soy milk or vanilla soy milk
• 1 teaspoon vanilla

Garnish

• 1/4 cup finely chopped walnuts
• Raspberries, Blueberries

1. Preheat oven to 350°F.

2. Spray an 8" x 8" baking dish or a 9" round pan with canola oil.

3. Prepare Cake: Grind walnuts in the food processor until they have a flour-like consistency. Be careful not to grind them into a paste. In a medium bowl, mix walnuts, flours, salt, baking soda, and cocoa powder together. Set aside.

4. In another medium mixing bowl, stand mixer, or food processor, blend the canola oil, maple syrup, and coconut milk yogurt together until creamy. Add water and mix again.

5. Add the dry mixture to the wet mixture and mix until well combined, being careful not to overmix. Pour the batter into the prepared pan and spread batter evenly.

6. Bake about 30 minutes or until the cake springs back when touched in the middle and is pulling away from the sides of the pan. Remove from oven to cool.

7. Go around the sides of the cake with a knife and gently turn over onto a plate.

8. Prepare Frosting: Blend all ingredients in food processor or blender until creamy.

9. Assemble Cake: Frost the top and then the sides of the cake. Sprinkle with walnuts and garnish with fresh berries.

Protein-Packed Taco Salad

Lately I've been finding it difficult to stay on the vegan path. Don't be alarmed - This isn't to say I've fallen to my knees in surrender and vehemently ingested a double-bacon cheeseburger with a milkshake to wash it down - I have just been finding it difficult to maintain my personal diet without making the people closest to me feel a little left out.

Case in point: I just recently moved back in with my Mom, who is an unwavering carnivore despite the toll it's taken on her health. In an attempt to reverse heart disease, high blood pressure, and obesity, she's actually been very open to the idea of cleaning up her diet - but it's a slow process, as it was with many of us who are now vegan or vegetarian. What I love about this recipe is that I'm able to get a great meal with all the nutritional value I'm looking for, while she can easily incorporate a little extra ingredients to lessen the blow on her taste buds. So if you're a veg experiencing a similar dilemma, it's simple to make a dinner everyone is sure to love - non-vegans can add grilled chicken, cheese, and sour cream for a more traditional "taco."

I love it just the way it is. And I'm Mexican, so that's gotta say a lot.
Anyway - as always, portion ingredients according to demand, get creative and ENJOY!

Ingredients

• Quinoa/Brown Rice Mix
• Black, Kidney, Pinto Bean Mix
• Spring Mix lettuce
• Broccoli Slaw Mix (Broccoli, Cauliflower, Carrot, Red Cabbage - store-bought pre-cut package)
• Sliced Tomato
• Sliced Avocado
• Organic or Homemade Salsa 
• Baked White Corn Tortilla Chips (I drizzle lime juice on mine and sprinkle with salt for extra yum)

Directions

1. Cook the quinoa and brown rice according to package, and mix together. You can season to taste - I used a bit of garlic powder, pepper, and cumin to get a Mexican flavor.
2. Cook beans - You can use your favorite, or make a mix like I did to get some variety.
3. Mix lettuce, veggies, tomato, and sliced avocado in a bowl along with salsa. 
4. Spoon rice and beans onto a plate as a base, then top with salad mix. Add crunchy baked tortilla chips and enjoy this easy dinner!

Pumpkin Muffins with Vegan Cream Cheese Frosting

I am having a serious love affair with anything and everything pumpkin. Those closest to me are becoming concerned for my well-being, as it's likely that if I continue this mass consumption of the orange superfood I may very well become some kind of discolored mutant taking on it's nutritional super-powers... which doesn't sound that bad, truthfully. "In a World where people think being vegan means giving up everything tasty, one woman will stand up and light the way... The nutritious... the auspicious... the brightly-hued... Super Pumpkin." Okay, I apologize for getting carried away - see you never.

This is my first time baking vegan completely from scratch, and I'm quite proud of the result! It's nowhere near as difficult as I had imagined it would be, and completely delicious. There is no taste quite more satisfying than that. As always, feel free to get creative with this recipe and HAVE FUN!

Dry Ingredients

• 2 cups whole wheat flour
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Wet Ingredients

• 1 15oz can pumpkin puree
• 1/2 cup vegan milk
• 1/2 cup unsweetened applesauce
• 2 tbsp agave nectar

Optional Ingredients

• 1/2 cup of raisins, cranberries, chopped walnuts, etc.

Frosting Ingredients

• 6 tbsp vegan cream cheese (I use Tofutti)
• 2 tbsp Earth Balance vegan butter
• 1 tsp vanilla
• 4 cups confectioners sugar, sifted
• 2-4 tbsp vegan milk (as needed)

Directions

1. Preheat oven to 375 degrees, and mix all dry ingredients in a medium-sized bowl.
2. In a smaller bowl, mix all wet ingredients together, along with any optional ingredients, until smooth.
3. Slowly pour the wet ingredients into the dry, stirring well. Mix until smooth.
4. Spoon finished mixture into well-greased muffin tins. I use aluminum baking cups to lessen my dish load.
5. Bake 25-30 minutes. This is the perfect time to make your own vegan cream cheese frosting!

 Frosting Directions

1. Cream together the cream cheese, butter, and vanilla.
2. Add the sugar one cup at a time. 
3. If frosting is too thick, you may slowly add soy milk to loosen it up to reach the desired consistency.
4. Ice muffins after they've cooled completely.
5. Sprinkle with cinnamon, and enjoy - bet you can't eat just one!

Pumpkin Spice Smoothie

Autumn is here, which means I can begin my endless consumption of pumpkin without being seen by others as absolutely insane! Starbucks has brought the much-anticipated Pumpkin Spice Latte back to its cardigan-wearing customers, one of which happens to be myself (Grande Decaf Pumpkin Spice with soymilk and no whip, please) - which gave me the brilliant idea of concocting my very own smoothie version of their delicious treat, loaded with all the nutrients of this amazing superfood. Stay tuned for more recipes using pumpkin!


Ingredients

• 1/2 cup of pumpkin puree
• 1 cup of your choice vegan milk (I used almond)
• 1 small banana
• 4-5 ice cubes
• Your choice cinnamon or pumpkin spice to taste (I used 1/4 tsp cinnamon)
• Your choice sweetener to taste ( I used 1 tbsp agave nectar)
• Optional Ingredients
• 1/4 cup of soy yogurt, plain or vanilla (I didn't use it, as I limit my soy consumption.)
• Your favorite non-dairy whipped cream

Directions

• Blend ingredients together until smooth. 

I served this protein-packed pumpkin smoothie for breakfast with multigrain waffles and apple slices. Enjoy!

Strawberry-Banana Oatmeal Squares

Here's a quick and easy recipe for those of you looking for something you can make in bulk for a week's worth of breakfast. These vegan oatmeal squares are chock-full of the delicious nutrients you need, and come in at about only 80 calories per serving! Get creative with the recipe - substitute raspberries, blueberries, cherries, or even peaches for diced strawberries, or add your favorite chopped nuts into the mix.

This is definitely a new favorite for me! I'm already planning an Autumn version of this recipe in my head, full of yummy spiced pumpkin puree, toasted pumpkin seeds, and golden flax... Enjoy!

Ingredients

• 1 small banana, mashed
• 1/3 cup unsweetened apple sauce
• 1 1/4 cup oats
• 2 large strawberries, diced
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 dash cinnamon
• 1/4 teaspoon vanilla extract
• 1 tablespoon brown sugar

Directions

• In a medium-sized bowl, blend banana, applesauce, and vanilla extract.
• In another larger bowl, mix oatmeal, baking powder, baking soda, and cinnamon.
• Slowly add the banana mixture into the oatmeal mixture. Add the diced strawberries.
• Grease 6 by 9 inch baking pan, and spread the mixture evenly.
• Sprinkle brown sugar on top of the mixture.
• Bake for 45 minutes at 350 degrees until golden brown.
• Cool for 20 minutes, cut into squares, and serve!

Mini Pesto Pizza Bites

I admittedly have a serious addiction to any recipe that incorporates a combination of spinach and mushrooms. I'm a sucker for a spinach and mushroom pizza, pasta, omelet, or quesadilla.
Since growing tired of my menu of these usual staples, I had an epiphany: Why not use a medium mushroom cap as a foundation for the perfect mini pizza bites? And lo, the mini pesto pizza bite was created!

Mini Pesto Pizza Bites with Roasted Zucchini Wedges

 You will need: 

• 6 medium portobello mushrooms
• 2 tsp of pesto
• 1/4 cup of Italian cheese (vegan)
• A few handfuls of spinach
• Your favorite Italian herbs
• Olive Oil

Directions:

1. Preheat the oven to 425 degrees, lightly oil a baking sheet, and set six stemmed mushrooms face down to bake for five minutes. Flip mushrooms over and bake another five minutes before setting aside.
2. While the mushrooms are baking, wilt a few handfuls of chopped spinach in a lightly oiled skillet along with the diced stems from the mushrooms. Add any of your favorite Italian herbs for seasoning.
3. Spoon a bit of pesto sauce into each mushroom cap, fill with spinach, and top with cheese.
4.  Return to oven to bake until cheese has melted. 
5. Great as a snack, appetizer, and even dinner when accompanied by a small salad or roasted zucchini wedges (as shown.) Enjoy!

A Slow Town Weekend

"Slow Town". That's what the natives call it. Because, there is not much going on in Winslow. There is so little going on there doesn't seem to be enough time to accomplish it in!

The following photos are weekend happenings here in our little hamlet, high in the Ozarks. Winslow, Arkansas, population 397 or thereabouts. No one really knows for sure.

Rain barrel making workshop on the town square. Sponsored by the community and the Cooperative Extension Service, 20 participants constructed a barrel. Instruction and materials were provided for a minimal fee and participants got to take their completed rain barrel home!

Rain barrels capture water from your roof and are an excellent and free source of water for your garden. A one inch storm generates 600 gallons of water from the roof of a 1,000 square foot home! Now if it would only rain...

Ozark Folkways hosted a workshop in the afternoon with a local expert on dowsing. Some people call it "Water Witching" because people used to dowse for water using witch hazel branches. I had an aunt who used to do it with branches from apple trees. She was right on every time!

This morning was my day to water the local community garden. It seems to be taking on a life of it's own with new "yard art" showing up weekly. It's part of our campaign to "Keep Winslow Weird". Sure it's a bit tacky but we'll have Black Krim heirloom tomatoes in about two weeks!

My unfortunate discovery this morning while watering, four homeless kittens with no mother in sight. My inn is full and my heart is breaking.  

Hanging new artwork at Ozark Folkways this afternoon by David Holcomb; local artist and some would say, my better half.

Our once a month vegan pot luck luncheon. So many wonderful dishes primarily made from local produce. Great food and a great turnout!

One of my favorite dishes to make, caponata. Wonderful served at room temperature as a  spread for sliced baguettes, a sandwich filling, as a summer side dish or on pasta. I even made the bowl!

After lunch, a class on gourd art taught by a local artist. She even makes purses out of large ones!

A finished piece (no, not mine). So beautiful!

All in all, a fun and busy weekend. There is not really much slow in "Slow Town" after all! And the kittens? Two angels from the potluck adopted them and they are now in loving homes. My heart is not broken after all.

Ten Things You Don't Know About Me

You can imagine that this past week has been a busy one. In lieu of my usual Saturday vegan post, I've decided to tell you ten things about myself that you might not know. If you want to write back and tell me ten things about yourself, I'll be a happy camper. God bless each of you as we gear up to celebrate the greatest holiday of all--Christmas, the time we celebrate the birth of our Saviour.

1.  My mom was determined that we three girls would have every advantage she didn't have, what with growing up during the Depression. Thus, I can tap dance, play the piano and clarinet, twirl a baton, and sing a choir solo.

2.  My father was a "gentleman farmer" a phrase used while I was growing up that meant the family lived in town, but dad farmed the family acres. Thus, I think of myself as a farm kid that's been slightly city-fied.

3.  I have two younger sisters and although we are all grandmas, we remain close in proximity and spirit. We get together as often as possible and within our family, we are known for creating a certain amount of fun trouble and then laughing so hard, everyone else laughs too, even though they aren't sure what they are laughing at.

4.  I grew up eating chicken and pork because that's what dad raised on our farm. We always had a ready supply of eggs and while my friends thought I must hate chicken, I loved it and still do, even though it is now off the menu.

5.  I eloped with the boy across the street when I was barely seventeen. People said it would never last but I knew they were wrong. We were married 53 years till his unexpected passing eighteen months ago. How I miss him.

6.  I had three children but only two lived. Those two gave me seven grandkids. I consider that a good return on my investment for the time spent walking like a duck, tossing my cookies for nearly nine months at a time, and having to wear slippers because my feet were so swollen.

7.  I love all sorts of crafts and am harboring so many unfinished projects that I'll need to live to be 200 in order to finish them all. My favorite craft is knitting, followed by quilting, then sewing, then cross-stitching, then needlepoint and finally, acrylic painting.

8.  I wanted to be a writer since childhood, but my parents laughed at my aspirations, so I went underground and hid my work. When I began selling my writing, guess who was standing first in line to take credit for encouraging me? My folks. But it was really my hubby who told me to "go for it." You'll find some of my books on Amazon.com on my author's pages.

9.  I love animals and don't remember a time when I didn't have pets. Right now I have four cats and a very big dog who lives in the house, sleeps in front of the door, and drives everyone away, even some visitors I would like to see.

10.  I have not been a vegan very long. Less than a year. But I have spent at least 15 prior years in and out of the hospital and in four colon surgeries for intestinal disease. Last hospital stay, the new doctor the hospital called in diagnosed the cause and changed my diet to vegan. I didn't think it would do any good, but I've never felt better, have lost weight, and haven't been in the hospital since.

Blessings for each one of you,

Sandy Keith

3.

115/88

Hace algunos meses, aproximadamente siete meses atrás, visité a mi médico para una consulta de rutina, especialmente para descubrir la raiz de ciertos problemas gástricos, las cuales estaban molestándome de manera continua en esos días. Su mayor preocupación no fué, sin embargo, sobre mi sistema digestivo, fué sobre mi presión arterial. La enfermera le entregó los resultados y fueron muy altos como para no considerarme una persona saludable. Los números que el doctor me dió fueron de 165/125. Este número podría agravarse y ayudaría a desarrollar enfermedades que incluso podrían ser irreversible o fatales. Su recomendación fué que tenía que hacer cambios drásticos en mi vida: ejercicio y dieta.

Nunca he sido una persona demasiado activa, pero tampoco tengo un estilo de vida sedentaria. Decidí pagar una membresía en el gimnasio de la universidad donde trabajo, ejercitaba por lo menos tres veces a la semana. En cuanto a la dieta, la principal recomención fué seguir una basada en bajas calorias y sobre todo bajo en sodio.

Por espacio de cuatro meses seguí esta dieta rigurosamente, ejercitando cada vez menos por tener cada día más obligaciones laborales. Después de tres visitas al médico no hubo muchos cambios, la presión arterial aún continuaba en números demasiado altos: 145/115. No sabía que hacer, asi que decidí ejercitar aún más, a pesar de que un par de veces no podía ni caminar o incluso llegué a lesionarme la espalda y tuve que pedir unos días de descanso para recuperarme del dolor intenso que me aquejaba.

Otra visita al médico y nada, simplemente no podía creer que a pesar de todo el esfuerzo puesto en dieta y ejercicio no habian cambiado mucho aún, los índices continuaban siendo altos, a pesar de que existía una mínima mejoría (145/99), pero la hipertensión aun continuaba conmigo, estaba viviendo con el “enemigo silencioso” y tal parecía que no podría quitarmelo de encima.

Después de llegar a un punto de desesperación durante el último chequeo decidí cambiar radicalmente mi dieta: de la omnivoría al vegetarianismo. Después de algunas semanas comencé a ver buenos resultados, era más activo, no me cansaba con tanta facilidad, mi peso por fin comenzaba a controlarse y lo mejor de todo es que me sentía cada día más saludable. Otro cambio fué de que no solamente seguía una dieta vegetariana, el ochenta por ciento del tiempo he seguido una dieta vegana, me he acostrumbado bien a ella e incluso he encontrado recetas las cuales me han ayudado a descubrir un mundo nuevo. Al mismo tiempo descubrí que existen muchos platillos latinoamericanos basados en el concepto vegano de utilizar tan solo productos vegetales, tengo que mencionar que el maiz, las papas o patatas, el tomate y las diferentes variedades de chiles son las contribuciones más grandes del continente americano a la dieta mundial. Así que es posible continuar con un estilo de vida similar a la que siempre he tenido, claro está, sin productos animales.

Lo más notable recientemente es que hace alrededor de un mes visité por última vez a mi médico, con alegría recibí la noticia de la enfermera la cual me dijo que los números mostrados por el artefacto que mide la presión arterial fueron de 115/88, estoy finalmente dentro de un número dentro de lo normal. Después de esta visita me hizo reafirmar una idea, la de continuar con el estilo de vida que me devolvió el aspecto personal normal más importante de mi vida: mi salud.


© Photography EZ Cambranis

And on the Seventh Day...

Not only did I rest but, I got nothing much at all accomplished.Today was my day to  do cement work on the cabin foundation, go to the farmer's market at the Botanical Gardens, make Sandy's dill pickles and then go swimming at Devil's Den State Park. Instead, I got up and had coffee, went back to bed, got up and  had lunch and then took a nap. If I stay awake until nine tonight, I will be surprised.The temperature is once again in the hundred degree range and the last thing I want to do is cook. But surprisingly, all this heavy duty laying around has made me hungry.

I am lucky to have an extensive cookbook collection. To me browsing through cookbooks is every bit as fun as cooking. And if you love to cook, most likely you have a few old standbys. This is one of my favorites for when I want something healthy and delicious but don't want to spend a lot of the time in the kitchen. I adapted it from a pork lo mein recipe from Better Homes and Gardens' Fresh and Simple 20 Minute Suppers. Being vegetarian I obviously had to nix the pork and I spiced it up a bit with minced fresh garlic and ginger. I did not have lo mein noodles in the pantry so I substituted spaghetti which worked very nicely. It is substantial and tasty but not too heavy for a hot summer night!

Shanghai Tofu Lo Mein

Two dinner servings and ready in less than 20 minutes

8 ounces spaghetti or lo mein cooked until al dente. Rinse in cold water, drain and set aside
8 ounces extra firm tofu, pressed,drained and cubed. Saute in olive oil over high heat until browned. Set aside
2 teaspoons olive oil
2 teaspoons ginger root, peeled and minced
2 cloves garlic, peeled and minced
2 cups bok choy, sliced
3/4 cup No Chicken Broth
1/4 cup orange juice
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon red pepper flakes
1 11 ounce can mandarin orange segments, drained

In a  large skillet or wok over high heat, saute the bok choy in the olive oil until crisp tender, about three minutes. Add the garlic and ginger and saute for a minute or so until fragrant. Add the tofu and cook for a minute until heated through. Add the broth,orange juice, soy sauce, sesame oil and red pepper flakes and bring to a boil. Stir in the cooked spaghetti and heat for a minute, stirring occasionally. Stir in the orange sections and grab your chopsticks. Yum!

Hippocrates

This is a short post about why I decided to try Vegan once a week.

"Let food be your medicine." Hippocrates

My friend tells a funny story about being at a fancy banquet, sitting next to a fancy lady. The fancy lady pushed the bread basket away and declared that she had a gluten allergy. My friend asked her what happened if she ate bread and the fancy lady said, "Explosive diarrhea."

The commercials for antacid products never mention allergies. They do show humans eating spicy food, pizza, hot dogs and in general being gluttonous. Any bells ringing? Any clues here?

A nurse practitioner was the first to apply science to my complaints of fatigue, rash, indigestion and foggy head. Twice. The first test she gave me was a blood test. It came back showing a long list of allergies. I casually tried to change my diet. I needed a second test years later, showing the same food allergies, to convince me that food was the culprit. Since then I have been gluten, dairy, egg and soy free. And I am happier.

Here's the thing that isn't usually mentioned. Food allergies can cause depression. I thought depression meant you were sad and troubled. But I didn't have anything to be sad or troubled about. I couldn't be depressed. And thank goodness my RNCNP didn't suggest taking a mood enhancing drug.

Food is my medicine. My rash is gone, indigestion is a thing of the past, my head is clear, I sleep better and I have more energy. Food. Chemistry. My personal chemistry kit is balanced. Vegan once a week is part of the fine tuning process. I am finding the best me with food. Imagine that.

Walking on Sunshine!

And rain was upon the earth for forty days and forty nights. Or so it seemed: flooding, hail, endless rain, wind, dangerous storms and devastation to the south and north of us. It seemed like it would never end.But, it did. Finally some Chamber of Commerce weather. Abundant sunshine, warm temperatures and refreshing breezes arrived for the holiday weekend.

Saturday's farmer's markets here in Northwest Arkansas brought us some new goodies, evidence that summer is on the way. Root vegetables like turnips and potatoes were available as well as cool weather spring vegetables like broccoli, cauliflower, kohlrabi,onions and a plethora of greens. Farm fresh organic eggs and numerous lettuce varieties were plentiful. The West Fork Garden Market reported brisk sales and the Fayetteville Farmer's Market was very busy with people and their pooches enjoying the great weather and snapping up some great produce at very fair prices. The new Greenland  Market was off to a slow start but it was a holiday weekend and Greenland is still getting the word out. When school adjourns, I hear they'll have a market on Tuesday evenings in addition to their Saturday market. How wonderful to be able to stop on your way home from work to purchase produce picked that day!

I am sure you know by now about the devastating tornado that ravaged Joplin, Missouri last Sunday. The death toll continues to rise. By all accounts the destruction is widespread. I drove through there forty minutes before it hit. Talk about timing. Many local churches and service organizations are offering assistance and asking for donations of supplies, clothing, food, pet food, household items and cash. The American Red Cross is once again to the rescue and asks for our support. FEMA is on the scene providing emergency assistance, a  nice reminder of what we can do collectively that we are not able to do individually. Two of my neighbors in Winslow, Tom and Stephanie Burroughs have been in Joplin assisting in search and rescue and feeding operations. I can't help but think that the world is a much better place because of neighbors like them. They never fail to step up to the plate when help is needed.  

It's easy to take things for granted in life. Think about not having food, water, access to decent facilities, electricity. It pays to be grateful. Your life can change in the blink of an eye. Tonight, I am grateful. I am grateful for good health, shelter, water, loving family and friends, and food. We had a nice vegan meal of grilled baby bok choy, French potato salad made with locally grown potatoes  and grilled vegan sausages that I had money to buy. No, the vegan sausages are not wonderful. I am grateful however to have them. And, I am grateful that someone else did the cooking! 

Live is sweet! Enjoy the sunshine!

For a comprehensive list of tornado relief resources and ways to help, please visit www.uptownfayettevillear.com/

MyVegan Saturday

I have taken a break from blogging for the last few weeks. Not feeling very creative. Not feeling like I could write. Not that I am not eating well or didn't have big plans to shower you with my culinary adventures. Life just sometimes gets in the way. And sometimes you just can't get your thoughts on to paper. Or the screen as it were.

A writer friend of mine gave me some useful tips yesterday. One of which being to quit thinking so hard-just let it flow, make notes, observe what is around you, see where it takes you.Good advice I think. So today I explored the farmer's markets. It's cold here again but there if fresh produce to be had-greens, radishes, onions, turnips, lettuce, greens and more greens. Starter plants for warmer times to come and fresh flowers are in abundance. I won't share a recipe with you tonight. I'll save those greens for meals to come this week. I will however share a column I write for the local newspaper. My quest to get my life in order. My quest to eat right and live well. I quit thinking so hard and listened to some very good advice from a wise friend.

 At the Market
Washington County Observer
April 19, 2011

A clarification. The last column of mine in The Observer stated that “John Ford lives in Winslow tending his garden and his cats”. I did not write this. This is only partially true. There is no garden. Only rocks. Lot’s of rocks. My description would have read “John was not born in Northwest Arkansas, but he got here as quickly as he could”. A takeoff of those bumper stickers that you see in that state south of us with the big attitude. I lived in that state for awhile and I really did get here as quickly as I could. And ,I am glad to be here. Especially now, at this time of year.

My “garden” is a pile of rock that I have been trying to tame for the last five years. I bought the pile from an ex real estate agent turned newspaper publisher. He was the most patient of agents having seen the scenario before. Burned out worker from the big city wants to move to the country and live the life of a country squire. On a budget. A very meager budget. Alright, no budget at all. How many times has the gracious realtor seen this play out? And how much time was he going to have to spend showing properties with little chance of a sale? Not that much as it turns out. I saw the property on the Internet, called the gracious realtor and said “let’s buy it”. I had no idea about the rocks. And why did no one tell me that they multiply?

At any rate, I love my little pile of rocks. I move them from here to there. And then I move them back again. I love the fact that my neighbors come by and marvel at the progress I have made. I love that all of them drive by and wave. I love knowing that some of them are smiling and waving and really saying to themselves “What the hell is that crazy city boy up to now?” And, I know, someday I am going to have a garden. And I am going to share. I am going to brag on my tomatoes and I am going to hand out tips and advice with all the zeal of the newly converted. Those rocks are going to produce vegetables damn it!

In the meantime, I am going to write once in awhile about this transplant’s summer adventures at the local farmer’s markets. Maybe for the local it might not sound that exciting, but I haven’t had my hands in dirt for over 35 years. I forgot when to plant and how to thin my seedlings. I forgot how to pinch back my tomatoes and when to fertilize. My food has come from hermetically sealed packages, cans and restaurant servers. My milk has been pasteurized, my sprouts irradiated, my produce trucked in from hundreds of miles away without a speck of dirt on them and my fresh tomatoes have tasted like drywall. I forgot what produce tastes like when it was harvested just a few hours ago. I forgot what a fresh egg is supposed to taste like. I forgot where my food comes from. I lost my way in search of gold and I am here to get it back. I hope you will humor me and enjoy my little discoveries. You have welcomed me and for that I am grateful. Now, I never found that gold so where are those tomatoes?



John Ford was not born in Northwest Arkansas. He spent the last 12 years in Texas and although he does have big hair, he got here as quickly as he could.

Be Inspired?

Heard the new slogan from the pork producers? "Pork: Be Inspired". Not quite as catchy as "The Other White Meat".

I have to be honest, I miss pork. I miss bacon. But, I like pigs, pretty smart animals. Smarter than your dog. I'm waiting to see a bumper sticker to that effect. I had a pig once for a very brief period of time. My ex bought me one for my birthday. Only problem was that I lived in a tiny one bedroom apartment with two cats. That wasn't the only problem actually. She turned out to be your garden variety farm pig, destined to be a very large farm pig You know, the kind that get to be five or six hundred pounds. And although she loved sitting on the couch with me and watching television, she had housebreaking issues. I told myself that "No, I do not look eccentric at all walking a pig on a leash down the street in Ft. Lauderdale, Florida." Her name was Edna. After some pretty intense soul searching, I decided that she needed to go back to the farm, and the ex with her.

I think I made the right decision for the three of us. After that, I never really felt comfortable eating pork. Did I tell you she was smart? I could tell by the look in her eyes that she was much better than me at Jeopardy. I am hoping that she lived a long life on a nice farm with an owner like Farmer Hogget  from Babe. And up until four years ago, I continued to eat pork but, only sporadically and with guilt in my heart. I never wanted to think that maybe that slice of bacon was from Edna....

One of my favorite pork recipes is for Grillades and Grits. A cajun dish that is usually served at brunch but can also be served at dinner. A spicy dish it is made with strips of pork dry marinated in spices and a red/brown roux made with lard. I'm subbing here with strips of tofu and a roux made with olive oil. A colorful and comforting dish, this one hits the Daily Double!

Adapted from Marjie Lambert's Cajun Cooking . Grillades and Grits.

3/4 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp dried sage
1 package extra firm Tofu, drained and cut into strips
olive oil for frying
1/2 cup olive oil
1/2 cup all purpose flour
1/2 cup chopped onion
1/2 cum chopped celery
1/2 cup chopped bell peper
3 cloves garlic, minced
2 1/2 cups No Chicken Stock
2 tomatoes, seeded and chopped(I used canned)

-Mix the spices in a medium bowl and toss the tofu strips to coat. Let sit for an hour or two for the flavors to meld.
-Heat olive oil in a skillet over high heat and saute the tofu until browned on all sides. Remove with a slotted spoon to drain.
-In the same skillet, heat the olive oil and add the flour. Stir constantly so as not to burn and until you get a reddish brown color and a nutty smell. Remove from the heat, add the vegetables. Return to the heat and cook until the vegetables are limp, about five minutes.

-Add the stock gradually, whisking after each addition to avoid getting lumps. Add tomatoes and tofu, lower the heat to low and simmer for about forty minutes.
- In the meantime, cook grits or rice according to package directions.
-Taste and adjust seasonings of the tofu mixture. Ladle over the grits and serve.

Laissez le Bontemps Roulez!

Mardi Gras is just a week away. Time to party hearty! A time of excess and revelry before having to behave for the next forty days!
A google search turns up a surprising number of vegan options in the Big Easy. Whoodathunk? But going vegan is super easy with this meatless dish. Adapted from Cajun Cooking by Marjie Lambert, it is one of my favorite cajun dishes, inexpensive to make, filling, nutritious and easy! The only substitution necessary to make it vegan is to use vegan sour cream instead of the real stuff. No sacrifice at all and oh so good. Leftovers if there are any, are even better the next day!

Meatless Red Beans and Rice
1 1lb dry red kidney beans
3 tbsp olive oil
1 large onion , chopped
4 cloves garlic, minced
2 ribs celery, chopped
1 carrot, chopped
1 green bell pepper, seeded and chopped
1 tbsp salt
1/4 tsp cayenne
1/4 tsp white pepper
1/4 tsp black pepper
1 tsp dried thyme
1 1/2 tsp ground cumin
1 tsp dry mustard
1 bay leaf
6 oz can tomato paste
1/2 cup dry red wine
few drops of Tabasco sauce
1 rib celery, chopped
1/2 cup chopped green pepper
6 green onions, chopped
cooked rice to serve
vegan sour cream

Soak the beans in at least five quarts of water a minimum of four hours or overnight. Drain, rinse and return to the pot with 6 cups of fresh water. Bring to a boil, reduce the heat and simmer, skimming the foam, while you prepare the vegetables.
While the beans are simmering, heat the oil in a skillet and saute the onion, garlic, celery, carrot and green pepper until wilted. Add the spices and saute a minute or so more until they give off their aromas. Add the vegetables to the beans along with the tomato paste and wine and continue simmering, stirring occasionally.
After about 30 minutes, taste the broth, add Tabasco to taste, and adjust the other seasonings. Cook until tender, about 1 1//2 hours.
Just before serving, stir the shopped celery, green pepper and green onions into the bean mixture. Serve over cooked rice with a dollop of the vegan sour cream.
The cornbread in the photo was made with Egg Replacer. I may be doing something wrong but have not had good luck with it. You might have better results.
Have fun at Mardi Gras! C'est Levee.

Pot Pie Redux

Spring is teasing us here. It pops in and then out. A cloudy day with drizzle, but warm enough to work in the yard(construction site) and move a few thousand pounds of rocks. More rocks.They seem to multiply. I'm hungry. Ready for a Hungry Man dinner. Without the chicken.

I posted a recipe for a Vegan Pot Pie a little over a year ago. It was delicious. I wanted to simplify it a bit and I wanted to try it with seitan. I have never made or had seitan. Allegedely it tastes like meat and some vegetarians avoid it because of that. I don't think it tastes like meat. It is high in protein. You can buy it pre-made, make it yourself or buy a mix. Premade is pretty expenseive. The mix is not. And it's easy. You add water, mix it around, knead it for a few minutes, shape it and then simmer it for 45 minutes in broth. Then you chop it up and use it in your recipe.



This is a pretty loose "recipe". Saute your seitan in hot oil until browned. Remove and set aside. Saute some chopped onion , some herbs, garlic, celery and carrot in three tablespoons of olive oil for a few minutes with a sprinkling of salt. Add peeled, diced potatoes, a bit of vegetable stock and cover for about 10 minutes until your vegetables are soft but not mushy. Add a handful of frozen peas,some frozen corn and the browned seitan.







Stir in three tablespoons of flour and cook for a few minutes to get rid of any raw flour flavor. Slowly add two cups of vegetable stock and 1/2 cup of red wine. Stir and bring to a boil. Add some lemon juice to brighten the flavors a bit of soy sauce or Marmite. Take off the heat and put into an ovenproof casserole dish.



Preheat your oven to 350 degrees. In a food processor, pulse 1 1/2 cup flour, 2 tablespoons sugar, 1/2 teaspoon salt and 2 tablespoons baking power to mix. Pulse in 6 tablespoons COLD vegan margarine until the consistency of coarse corn meal. Slowly add 1/2 cup Soy Milk and blend until the mixture comes away from the side of the food processor bowl. Drop by spoonfuls onto the vegetable mixture. Don't worry if the vegetable mixture is not completely covered by the biscuit mixture. It will rise and fill in nicely. Bake for 30 or 40 minutes and then let rest 10 before serving.





Next time you make it, make it with mushrooms and not seitan. I don't know what the hell all the fuss is about. It does not taste like meat. It tastes like rubbery, boiled wheat gluten. Not bad but not what I am craving after a day of moving rocks. The cats seemed to like it though



.

Feel the Love

Valentine's Day 2011 and I am too tired to cook. I actually did eat vegan all day but it consisted mostly of a vegan wrap of hummus and raw veggies on a rolled up tortilla. This year I am doing better than years past. Usually I am so busy and pressed for time that I wind up eating the most unhealthiest of foods at a time when I really need to be eating well. Oh well, who doesn't do that?

Today's blog has no recipe and isn't about eating vegan in a strict sense. Although it is about making changes. Eating vegan one day a week is for me about having the courage to make changes. It forces me to focus. It makes me exercise just a tiny bit of discipline. I have never been known to have much discipline. I smoke, drink , swear and have been know to do silly things. I only swear for effect. I sometimes eat Cheetos.

Next year marks my one year anniversary in my new home in Northwest Arkansas. The year has been full of ups and downs.Feelings of joy and adventure and love for my new home are interspersed with moments of self doubt, fear and uncertainty. Like anyone, I beat myself up when those negative feelings come around but I try to keep my eye on the prize and remember why I am making changes. It is not easy to make big life changes and toss away that safety net when you get to a certain age. Or maybe when faced with the choice of staying in one place and stagnating, it is very easy. Not matter, it is done. A new adventure. Like committing to eat vegan.

I am so lucky to have people in my life who help me along the way. When I decided to move and realized afterwards that I had no job to go to, a new opportunity knocked. Debbie, who blogs with us on Wednesdays connected me with a few growers who I now represent. This winter when there was not much to sell and business was bad, some old friends in Holland came to my rescue. I now rep for one of the best and biggest exporters of Dutch flowers in the world. My friend Pam is always there to give me encouragement and a reality check(kick in the ass) when I need it. I look back at what was and what is and what I hope to accomplish and I realize that I have accomplished a lot. Perhaps my eating vegan experiment gave me a little bit of courage and

little bit of focus.

The old

The new

My livelihood

Maybe going vegan one day a week will give you a bit of focus? Will you join us?

Lighten Up!

It's a theme in my life lately. Some people in my life who love me have been reminding me to'lighten up!". Good advice. Like everyone else I sometimes take myself too seriously. As one friend reminded me, you don't want to go through life always looking like a deer caught in the headlights. A travel blogger friend of mine posted today about making choices about how you are going to live your life and the importance getting out of your own way and living the life you want. This is a wise lady. She seems to always have a smile on her face and an intense love of life.

Sunday is my day to visit a local farm to purchase fresh produce and eggs. It is owned by a young couple who work like mad and are living their dream. They are into growing organic vegetables and raising livestock and chickens. Everyone in their "right" mind who had anything to do with farming tried to dissuade them from being farmers. It's a lot of work for little return. But it is their dream and they went for it. And they are happy. And you are happy for them! They are the coolest thing since the post it note! And I am getting organic farm fresh produce freshly picked today in the middle of January. The middle of January!

So what does this have to do with eating vegan? Maybe not so much. But on the way there I was listening to A Prairie Home Companion and today was joke day. Garrison Keiler stated today that while everyone was calling for more civility in lieu of recent events in Arizona, that he thought what we needed was to be telling each other more jokes. You can't argue with that. And, some of the jokes were vegan jokes. Hilarious! And really, how many times have you met a humorless vegan? Lot's I bet.


So, here goes. Vegan jokes. I am going to lighten up!

-Why did the tofu cross the road?

To prove he wasn't chicken.

-How can you tell who is vegan at a dinner party?

Don't worry, they will tell you.

-What does a vegan zombie eat?

Grrrrrrrrrrrrraaaaaaaaaaaaaiiiinnnnnnnnnnnsssssssssss

-Did you hear about the vegan cannibal?

He only ate swedes!

-How many vegans does it take to change a light bulb?

None. They can't change anything!

-A vegan guy is shopping at Whole Foods and takes his little canvas tote to the checkout line where an attractive young lady checks out his purchases. She notices that his bag contains one apple, one orange, one cereal bar, one pound of tofu and one can of V8. She looks up at him and asks "Are you by any chance single?" Vegan guy can't believe his luck and thinks he is about to score. "Why yes actually, I am single. What makes you think that?" She says, "Because you are so f__king ugly".

-Why does vegan cheese taste bad?

Because it hasn't been tested on mice.

-What is the vegan's favorite pickup line?

"If I said you had the body of an all natural,organic living, animal loving, environment nurturing,whale saving sex machine, would you hold it against me? Please?"

And if you ever see me looking like a deer caught in the headlights or taking myself too seriously, go ahead and give me a good swift kick in the ass!

Vegan and the Gulf

After a year of Once a Week Vegan, I have some thoughts.......

My vegetarian friend told me that people always ask him, baffled, "What's a vegetarian anyway?" He tells them to go to the grocery store, walk to the meat counter, turn your back to the meat counter - what do you see? That's a vegetarian's diet." It's almost that simple.

On Sunday I was having dinner with friends and someone said, "You know, ever since the Gulf incident, I have been thinking about every mile I drive." If I hadn't been eating vegan once a week, studying it, thinking about it, I wouldn't have been able to add, that we can also help by reducing our meat consumption. Meat consumption and fossil fuels is discussed here and here and many other places on the Internet. We usually don't put those two ideas together.

As consumers, we can change a lot of things. The incentives for change include the big dollar bill, of course, that's how we trade goods and services.

Eat like a poor person I read recently, it will improve your health. My vegan journey has not felt like a poor persons diet, but in fact it has reduced my grocery bill. Flavor and color and variety have not been sacrificed.

End of editorial.

Springtime in Dallas!

Well, maybe not. But it did get to 73 degrees here today and should again tomorrow. Nice since we have been quite cold for the past two months. Having lived here for 12 years, I know not to complain about cold . 73 seems like a nice compromise. So, we are having vegan picnic fare tonight, French Potato Salad and Vegan Reubens.



French Potato Salad is often made with beef consomme but that is the only animal product and is easily left out. The key to a good salad is to marinate the potatoes while they are hot in white wine. The wine permeates the potatoes and adds a nice flavor. There are tons of Vegan Reuben recipes out there. I have been following a site dedicated to Vegan Reubens by a guy in Portland. He searches out restaurants and does reviews. Some of them sound pretty tasty. Some not so much. The thought of a Reuben made with tempeh makes me want to gag. I did make vegetarian Reuben's a couple of weeks back with Russian Dressing and Swiss Cheese that turned out nicely. I substituted VERY thinly sliced portobello mushrooms that had been sauteed first. They turned out great. The mushrooms gave them a meaty taste. Tonight we try with Vegan Mayonnaise and soy cheese. I have been warned about soy cheese but rumor has it that Daiya Vegan Cheese is best sub for dairy cheese. Can't seem to find it here in Dallas though. The soy "cheese" I did use tasted great and melted nicely.



French Potato Salad



3 Russet Potatoes

3 Cloves Garlic minced with the back of a French knife with sea salt

1/2 Teaspoon ground Black Pepper

1/4 Cup Dry White Wine

1/4 Cup No Chicken Broth

2 Shallots finely minced

7 Tablespoons olive oil

1 Tablespoon Dijon Mustard

2 Tablespoons Tarragon Vinegar or White Wine Vinegar

Chopped Herbs to Garnish



Cut potatoes into 1 1/2 " chunks, cover with water and bring to a boil. Simmer until just cooked. Drain and peel, or not. Place in a bowl with the garlic and ground pepper and pour over wine and stock. The potatoes will absorb the wine and stock within a few minutes. Shake or whisk the olive oil, vinegar and mustard and stir GENTLY into the potatoes. Add shallots and herbs and serve warm or at room temperature, not cold.



Reubens



1/4 cup drained Sauerkraut

2 Portobello Mushrooms

4 slices Pumpernickel slathered with margarine or olive oil on one side

4 slices vegan cheese



"Russian" Dressing



1/2 cup Vegan Mayonnaise

2 Tablespoons ketchup

2 Tablespoons sweet pickle relish



Blend "Russian" Dressing ingredients and set aside. VERY thinly slice mushrooms and saute until they have given off all of their liquid over medium heat and are browned. Place 2 slices cheese on dry side of 2 slices of bread, layer with drained sauerkraut, mushrooms, and a good slathering of dressing. Top with the other slice of bread and saute in a well seasoned HOT cast iron skillet or griddle for about 4 minutes on each side until nicely browned and the cheese is melted.It helps to weigh them down with a plate with a weight on top



Close your eyes and imagine it's spring. Imagine you are at Wolfies or the Carnegie Deli. I know from Wolfies!



Serves 2