Monthly Archives: June 2012

Down the Road Alone

Utah HighwayI’m lucky. I’m surrounded by beauty and cradled in love. At night the only sound is…nothing. Maybe a whippoorwill or the soft hooting of an owl. The air I breathe smells of warmth and earth and on certain days an indefinable “green.” I have a partner who supports me, makes me laugh and forgives my irritable moments, indulges my silliness and my crazy, roving need to create Something. My time is my own. Our animal companion brims with joy and energy and I can feel his love for us in every wiggle and every wet slurp. I am healthy and strong. I think, “Life is beautiful.”

But then I remember that I am heading down an unfamiliar road. A road which we will all one day take. If we can, we take the journey for as long as possible with someone at our side, but at a certain point, we go on alone. And then I think, “Life is hard.”

I’m traveling that road with my beloved brother. My friend. This time, I am the companion and he will continue on alone. I will walk beside him for as long as I can, for as long as it takes. I don’t want him to go, but I can do nothing to keep him here.

During this time I will be mostly absent from this blog and from the connections I’ve made here. Undoubtedly, I will from time to time come around to my blogging friends to feel the warmth and companionship that has been a bright spot in the past hard, heartbreaking year.

There is a road, no simple highway,
Between the dawn and the dark of night,
And if you go no one may follow,
That path is for your steps alone.
- “Ripple,” The Grateful Dead

(The photograph above was taken during a road trip I took with my brother in September 2011. A lonely highway that crosses Utah, through a salt flat. Our trip followed a 10k race we’ve done together for the past three years. For a long time I have clung to the hope that somehow we will run our fourth race through the canyon this September. I will run anyway – with him as my invisible companion on the road.)

My brother & Me

My brother, Charles, and me after our second 10k; 2 months before his brain surgery.

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Thai Tomato Soup

Thai Tomato SoupI make one or two soups each week.  I just love soup.  Usually you can make them solely with pantry ingredients or from what you can unearth from your vegetable bin.  Even in summer soup satisfies.  This is a super quick, full-of-flavor tomato-based soup.  I served this alongside baked, lemony tofu, fresh whole wheat pita wedges and a huge mound of guacamole.

Thai Tomato Soup
Serves 4

1-2 tbsp. vegetable broth or Bragg Liquid Aminos
1 large onion, chopped
1 1/2 tbsp. minced fresh ginger (a microplane works wonders)
2 cloves garlic, minced
1 1/2 cups vegetable broth
1 28 oz. can diced tomatoes
1 tsp. agave nectar
1 tsp. chile garlic paste
salt, to taste
1/3 cup light coconut milk, plus more for drizzling
cilantro, chopped
lime wedges

In a medium-sized soup pot, saute the onion in vegetable broth or Bragg Liquid Aminos until tender, about 5 minutes.  Stir in the garlic and ginger and cook for 2 minutes.  Pour in the broth and tomatoes and bring to a boil.  Reduce heat to a simmer and cook for 10 minutes.  Stir in agave nectar, chile paste and salt.  Remove pot from heat and let sit for about 5 minutes.

Using a blender or immersion blender, process the soup until smooth.  Return pureed soup to the pot and add the coconut milk, warming soup for a few minutes.  Divide soup among four bowls, drizzle with coconut milk, sprinkle with chopped cilantro and pass out the lime wedges.

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The Spiral Jetty

Sign to Spiral JettyI don’t have a Bucket List of places around the world that I need to see before I shrug off this mortal coil, but – deep in the recesses of my mind – I do keep a list of sorts.  It’s a fairly short list of works of art that mean something to me for one reason or another.  Over the years I’ve been lucky enough to cross off the majority of the items on this mental list, but one has refused to budge.  It is, in fact, geographically the closest piece to me, yet it has remained frustratingly elusive.  Until recently, that is.

Strung out along the edge of Rozel Point on the Great Salt Lake in Utah, the earthwork Spiral Jetty was created by Robert Smithson over a few week period in April 1970.  It’s a delicate tendril of basalt rock and salt crystals that curls 1,500 feet out into the sometimes pink, sometimes red waters.  Come when the level of the lake is high (as we did) and the spiral nearly disappears.  At other times, one can walk onto the lake to the very end of the spiral and turn back to look at the shore and the scrubby brown hills rising away from it.

There is some work, planning and dedication involved in visiting the Jetty, although recent improvements to the gravel road out to the site have made going there relatively easy.  But it is in the middle of nowhere; Smithson chose his site perfectly.  The isolation and remoteness of the Jetty make it the ideal place for contemplation, reflection, connecting with the natural world or just a pleasant afternoon hike.  Lake and sky blend together at the horizon, the wind is constant, waves of yellow-green algae sweep along the jumbled surface of the Jetty and salt crystals sparkle among the black rocks as pelicans fly their steady, patient beat high above.  Smithson’s creation doesn’t impose on or overwhelm the surroundings.  Though obviously man-made, it feels like a natural extension of the shore (unlike the decaying relic of a true jetty not far from the Spiral Jetty).  Spending time with the Jetty is not unlike the feeling one gets from a long and satisfying yoga session.

All we have, it seems to me, is the beauty of art and nature and life and the love which that beauty inspires.
― Edward Abbey, The Journey Home: Some Words in Defense of the American West

Now, after extolling the virtues of this mystical place, I’m going to do my best Edward Abbey imitation by both encouraging you to go see this treasure – and imploring you to stay away.  Although it is made of rocks, the Spiral is touchingly fragile.  Too many feet will quickly destroy what has endured for the past forty-two years.  Not too long ago, Spiral-seekers needed 4-wheel drive, sturdy hiking boots (the last few miles had to be walked) and a true love of art and nature in order to pay homage to Smithson’s masterpiece.  Now anyone in a low-slung sedan can cruise to the edge of the Jetty, lean out of the car window to snap a photo, and speed off again, leaving a plume of light brown desert dust behind him.  If you come, come with respect, tread lightly and leave in awe of what nature can inspire in man.

The Road In

The road in.

Horses

A lucky tribe of horses.

Water

Water meets sky.

Rock Cairn

A rock cairn at an old, abandoned jetty not far from the Spiral Jetty.

Salt-splashed Rocks

Salt spray on rocks.

Old Pier

This is not the Spiral Jetty.

Pelicans

Black-winged pelicans.

Salt on Rocks

Salt, looking like snow.

Spiral Start

Where the Jetty begins.

Spiral Jetty From Above

The Spiral Jetty, from above and under water.

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Pop’s Chocolate Chip Cookies with Grapefruit & Anise

Cookies

Cookies 2Father’s Day.  It’s coming.  Except in my case, I call it Pop’s Day, cuz that’s what I call my dad.  I can’t really send him flowers or a little piece of jewelry like I can my mother on her special day.  He no longer needs ties and has more tools,  shirts and logo baseball hats than he can ever use.  So what do I send my old man to let him know how special he is?  Bake him a batch of (healthy) cookies that host his favorite flavors.

Pop’s Chocolate Chip Cookies with Grapefruit & Anise
Makes ~16

2/3 cup whole wheat pastry flour
1 1/2 cups quick-cooking oats
1 tsp. baking soda
1 tsp. powdered stevia
1/2 tsp. salt
1 tsp. anise seeds, crushed with a mortar & pestle or processed in a spice grinder
3 tbsp. vegan butter
2 tbsp. prune puree
1/4 cup maple sugar
1 tbsp. flaxseed meal + 3 tbsp. water (whisk together and let sit for a minute or two)
1 tsp. vanilla extract
2 tsp. grapefruit zest
1/2 cup vegan semi-sweet chocolate chips

Line two baking sheets with parchment paper and preheat oven to 375F.

In a medium-sized bowl, whisk together the flour, oats, baking soda, stevia, salt and anise seeds.  In a large bowl, cream the butter, prune puree and maple sugar until smooth.  Add the flaxseed meal mixture, vanilla extract and zest and mix well.

Mix the dry ingredients in with the wet ingredients and stir in the chocolate chips.  Drop dough by the tablespoonful onto the prepared baking sheets.  I wet the bottom of a glass to gently flatten the cookies.  Bake for 10-12 minutes, rotating pans halfway through.  Let cool for a few minutes on the baking pans before transferring to wire racks to cool completely.

Anise Seeds

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A Midwife’s Tale & The Concept of “Me Time”

A Midwife's Tale CollageReading is at its best when it is not only entertaining, but enlightening, instructional and thought-provoking.  When it takes one outside of one’s self and one’s small circle of thinking.  I just finished a book like that, A Midwife’s Tale: The Life of Martha Ballard, Based on Her Diary, by Laural Thatcher Ulrich.  The book uses excerpts from Martha Ballard’s diary, fills out her story with rich detail culled from meticulous research and adds in information about the politics, social norms and mores of the time period in which she kept her diary (1785-1812 – what a time period in which to live, no?).

Martha Ballard was a wife and mother, but also a very successful midwife in a small Maine town.  Her diary is terse, with that interesting and moving target of spelling so peculiar to that time period and is a record book that keeps track of the births and deaths to which she’s attended, epidemics that swept through her town as well as notes on her daily activities as wife and mother.  She keeps track of when she was paid and how much and tallies the number of babies she helped bring into the world.  She was a woman who, to use 21st Century terminology, had it all.  She literally brought home the bacon.

It’s exhausting just reading about her days.  Her diary is filled with activities: tending to sheep, pigs and turkeys;  making candles and spinning wool and sewing clothes; brewing beer and making “flower” (flour) bread; cleaning her pantry, hauling wood, weeding, planting and harvesting her productive garden; raising her children and tending grandchildren and seeing that her husband had what he needed to go off on his long surveying trips.  She regularly bartered for both services and XXX, sold seeds, shared her oven and loom with neighbors and acted as mistress to a myriad of young, female apprentices.  She did all of these things along with her duties as midwife.  Called at all hours of the day and night and in good weather and bad she crossed frozen rivers, climbed steep hills, fell off of horses and got stuck in mud – but she reached her patients and tended to them with skill, confidence and tender care.  Except for the few moments when she could scribble brief notes in her diary, Martha had no Me Time.  Undoubtedly the concept of Me Time would have puzzled her.  It probably would have seemed to her the ultimate of selfishness and pride.  Martha’s whole existence was about being in service to others.  To bring comfort and healing and to raise the next generation.

Which makes those occasions when I slip into self-pity at not having enough time to read, write, workout, practice yoga, putter in the kitchen or just gaze vacantly into space all the more ridiculous and embarrassing.  Yes, I cook and clean and tend (barely) to a garden and have 10,000 little tasks that need attention every day – but – is not most of my time really Me Time?  Hasn’t life become so convenient that all of the things I need to do can be done quickly and efficiently?  In addition to deciding what goes on our plates three times each day, do I have to worry about typhoid fever, measles and intestinal worms?  About not having enough food because the year’s harvest was poor?  About a lack of fuel to warm my home or cook my meal?  Or how about having to make my own clothes – from animal/plant to weaving the fabric?  Looking at it that way, I’m lousy with Me Time.

Martha’s diary makes me grateful for many things.  I’m grateful that I was not born in the 18th Century, for one.  I’m grateful for antibiotics and vaccines; bandages that stay on when wet, sutures that dissolve and for doctors who no longer bleed our bodies when our bodies can least afford to be bled.  I’m grateful for 24-hour grocery stores, telephones and daily showers; fresh and abundant food, lights by which to read at night; furnaces and A/Cs, a house absent of fleas; indoor toilets and a stove I don’t need to stoke each morning.  What would Martha think of all of these riches?  Unnecessary luxuries, probably.

I now try to keep Martha in mind as I go about my day.  When I find myself slipping into self-pity, I think about her being woken at 2 in the morning in deepest, coldest winter to attend to a birth, how tired and sore she must’ve been after her full days or about how time-consuming the preparation of one meal for houseful of people had to be.  A little mental slap in the face.  A reminder about how good I have it, how easy my life really is.

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Oil-Free Tomato, Kalamata & Miso Salad Dressing

Dressing in BowlWhen it comes to salad dressing, I’m on auto-pilot.  It takes me mere seconds to whip up an oil-free vinaigrette and it’s really light and wonderful – but – it’s getting a bit tired.  Enter the ripe tomatoes Kel has been bringing in from the garden.  In went some olives and miso because everything tastes better with them.  The dates temper the tangy acid and the vegetable broth lends richness.  Takes almost as much time to make this as it does my old standby dressing.  Vary this by using fresh herbs instead of dry or a different vinegar.

Oil-free Tomato, Kalamata & Miso Salad Dressing
Enough for a few big salads

1 large ripe tomato, cored and cut into big chunks
2 tsp. lemon juice
2 tbsp. vegetable broth
2 tbsp. water
1 tsp. white wine vinegar
2 small pitted dates, chopped
8 pitted kalamata olives
1 clove garlic
1 tbsp. brown rice miso paste
pinch black pepper
pinch dried oregano
pinch dried basil

Place all ingredients in a blender and process until smooth.

Dressing in Clear Bowl

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The Evolution of Eating

Part rogue’s gallery, part dean’s list, this is a quick, condensed sketch of what I’ve eaten over the past twenty-eight years of my life – from the time that I was more or less responsible for feeding myself.  Most of it isn’t pretty, but the story has a happy middle.  Getting curious about the food I was putting into my body caused me to make small tweaks over time.  The more I learned, the more my diet evolved.  And it’s still changing – for the better.

1984-1989
(Oxford, OH-Cleveland, OH)
Cafeteria food (need any more be said?)
Cream cheese bagels
Cheese Fries
Cheese pizza
Ramen noodle soup
Pepperoni rolls
Chocolate milk shakes

1990-1994
(Cincinnati, OH-Oakland, CA-Boulder, CO)
Buttered popcorn (a full bag of Orville Redenbacher’s butter variety at one sitting)
Haagen-Das Chocolate Chocolate Chip ice cream (sometimes a pint in one sitting)
5-way chili or coney dogs from Skyline Chili
Double chocolate chip muffins (a daily morning thing)
Matzo ball soup
Peanut butter crackers

1995-1999
(Boulder, CO-Moscow, Russia-Santa Monica, CA)
Pot roast
Roast chicken
Progresso Lentil Soup
Baked salmon
Tuna- and egg-salad sandwiches
Hot dogs
Fish tacos
Khatchapuri (cheese bread)

2000-2004
(Cambridge, MA-Washington, DC-Baghdad, Iraq)
Jello Chocolate Pudding (one daily)
Gumbo
Krispy Kreme doughnuts
Fried clams
Pepperoni pizza
Brisket
Vanilla cake with frosting
Iceberg lettuce salads

2005-2009
(Washington, DC-Oklahoma; Vegetarian)
Whole wheat home-baked breads
Baked goods made with unrefined sugars
Vegetarian chili
Hummus
Veggie & bean soups and stews
Tofu
Salads with tuna (my daily lunch)
Cheese, yogurt, sour cream

2010-Present
(Oklahoma; Vegan)
Whole grain home-baked breads & baked goods (unrefined)
Green smoothies
Wheatgrass
Raw fruits, veggies and more raw fruits and veggies
Home made nut cheez
Overnight grains for breakfast
Brown rice, quinoa, hemp, chia
Spinach, kale, collards, mustard greens, romaine
Tempeh
Tofu
Seitan

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Coriander, Red Pepper & Cilantro Flatbreads

Dough Balls on BoardI snagged the original recipe for these flatbreads from the animal flesh-burdened Bon Appetit magazine.  Hey, everyone gets it vegan once in a while, right?  Instead of 100% refined flour, I added whole wheat pastry flour and just for fun, I dumped in a small jar of pimientos.  You can have these babies cozying up to a bowl of soup, chili or a big, crisp salad in under 30 minutes.  Or use them like buns and sandwich your veggie burger or baked tofu in between two of them.

Coriander, Red Pepper & Cilantro Flatbreads
Makes 8

Chopped Cilantro1 cup whole wheat pastry flour
1/2 cup AP flour
3 tbsp. cooked brown rice, optional
2 1/2 tsp. ground coriander
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/3 cup fresh cilantro, chopped
3/4+ cup plain, unsweetened soy yogurt
2 oz. jar pimientos, drained well (or chopped red roasted pepper)

In a large bowl, mix together the dry ingredients, brown rice (if using) and the cilantro.  Using a fork, stir in the pimiento and yogurt until small clumps form.  Knead the mixture in the bowl until the dough just holds together, then transfer to a floured surface and knead for a couple of more minutes, or until a smooth dough forms.

Divide the dough into 8 pieces and roll them into balls.  Then roll the balls into 4 1/2″ rounds.  Heat a skillet and spray with olive oil cooking spray and cook each flatbread (I used a large griddle to cook 4 at a time) until nicely browned on both sides.  You may need to spritz with olive oil when you turn the breads.  Serve immediately.

Tray of Flatbreads

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A Mish Mash Post with a Virtual Vegan Potluck Update

Vanilla & Matcha Cupcakes

Matcha & Green Tea Cupcakes w/ Vanilla Bean Frosting.

See that beautiful (and yummy) cupcake up there?  Sure, I made it and all, but I can’t take credit for it.  That would belong to the creative minds behind The Bear & The Blackberry.  In less than 24 hours after reading their recipe for Matcha and Vanilla Bean Cupcakes, I had these babies rising magnificently in the oven.  Sure, I made my standard tweaks: used applesauce in place of canola oil; whole wheat pastry flour for white and used maple sugar and stevia to achieve the proper sweetness.  I did not have matcha powder but did have green-matcha tea bags.  I snipped a few and emptied them of their lovely green, powdery contents and voila!  Almost-matcha powder.  The biggest change I made was to modify the Lean Cocoa Frosting recipe from The (Almost) No Fat Cookbook, by Bryanna Clark Grogan.  Do not expect thick, creamy, buttery decadence here, folks.  But do expect lots of tasty vanilla flavor and zero eater’s remorse.  Here’s the (very quick) recipe:

Lean Vanilla “Frosting”
Makes enough to coat 8 cupcakes

1/2 cup soy milk
1/4 cup maple sugar
half of 1/3 of a cup (I’m not a mathematician) cornstarch
1 tsp. vanilla extract syrup, vanilla extract or a vanilla bean, scraped

Combine everything but the vanilla in a blender and process until smooth and well-combined.  Pour into a small saucepan and turn the heat to medium.  Whisk constantly until the mixture thickens.  Remove from the heat and add the vanilla.  Let sit until it reaches room temperature and then you’re ready to frost the cupcakes.

And now for some more blender action…Despite promising myself I would stop, I need to share another green smoothie recipe with you all.

Super Good Green Smoothie

Can’t Not Share it Green Smoothie
Serves 2

1 6 oz. container coconut-flavored almond milk yogurt
1 cup coconut water
1 orange, peeled and quartered
1 apple cut into chunks
1 stalk celery, cut into chunks
1 carrot, peeled and cut into chunks
1 cup frozen pineapple
1 big handful of spinach or other green

Process until smooth in your favorite blender-type appliance.

Fuzzy Cactus

Recently I received this cuddly little cutie (above) in the mail from Rachel of Rachel in Veganland – why? because I won (woohoo!) the very first giveaway she held on her blog.  Rachel must know that the color of my thumb hovers between gray and black and that I can’t do much harm to a crochet cactus!   When I opened the package, all kinds of sparkles and fuzzies tumbled out of the envelope along with her handmade gift – it was kind of like getting a hug from my blogging friend.  Thank you, Rachel!  Your cactus has a place of honor right next to my computer.

Last but most definitely not least: Have you been thinking about what you’re going to bring to the next Virtual Vegan Potluck??  I have!

While I’m not quite ready to divulge what recipes I’m considering nor the work behind the scenes of the next one (November 3, mark your calendars!!), I will share that I recently asked two of my favorite bloggers to help me out with the details.  Apparently my powers of persuasion are better than I imagined.  I’m happy to report that both Jason of Watch Me Lose 150 Pounds fame and Somer, the plant-based heart and soul of Good Clean Food, have graciously agreed to help plan and execute November’s Potluck – and they’ve already been contributing awesome content to the VVP Facebook Page.  (If you haven’t Liked us, please do!)  If all goes as planned, the facade is going to look a lot different – but (pardon the expression) the meat and potatoes of the event will remain true to the first go ’round.

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Sleepwalk Southwest Bean & Rice Salad

Southwest SaladMy kitchen mojo has been a little spotty lately so my weekly menus have been stacked with meals I can prepare without needing much time or brain power.  Right now I need to be able to sleepwalk through dinner prep.

But even a detailed shopping list isn’t a guarantee that dinner will turn out as planned.  About an hour before this salad was due to hit the table, I realized that I’d somehow made it home from the grocery store without buying all of the necessary ingredients – despite the fact that they had been written (somewhat eligibly, it’s true) right there on the list.  So, using the base ingredients that I had on hand, I completely switched around the flavors of the original recipe  and traveled from Southeast Asia to South of the Border.

Southwest Bean & Rice Salad
Serves 4-6

Salad:
2 14 oz. cans black-eyed peas, rinsed and drained
1 medium green, red, yellow or orange bell pepper, seeded and chopped
1/2 cup red onion, chopped
2 carrots, peeled and chopped
1 cup cherry tomatoes, halved
1 cup cooked and cooled brown rice
1/4 cup cilantro, chopped
1 avocado, peeled and chopped, optional

Dressing:
1/4 cup orange juice
1/4 cup red wine or apple cider vinegar
1 tsp. Dijon mustard
1 tbsp. Bragg Liquid Aminos
1 tbsp. nutritional yeast
1/4 tsp. chipotle in adobo sauce
dash Chipotle Tabasco
salt & pepper to taste

Combine the dressing ingredients in a big bowl and whisk to combine. Add all of the remaining ingredients, except for the avocado, and stir gently to combine. Let sit for a while so that the flavors can get acquainted.

To serve, top with chopped avocado.

Southwest Salad Aerial Shot

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