Dare to Bake: Edible Containers

Maple tofu mousse in a walnut tartlet shell

I know, I am squeaking by with this month's Daring Bakers Challenge. Actually, all of these goodies were made prior to Passover, so I was really on top of my game! This post is really going to just be pictures, but if you want any of my "recipes", I'd be more than happy to share...

Tahini mousse with brandied figs in a cornmeal crust

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

Carrot coconut mousse in a baked apple heart

A Dinner on the Brink of Destruction

About two weeks ago, I regaled you with the story of the Vanishing of the Bees. As if to prove this was an issue that merited my attention, another article came across my radar in March's issue of National Geographic Magazine. Through its usual array of breathtaking images, the magazine reminds us that recent declines and threats to pollinators (including bees, birds, bats, and small mammals) rock the foundation of many of our fruit and nut crops. Last time I wrote about possible causes for colony collapse disorder (CCD), particularly systematic pesticides, parasites, or a combination, but apparently the debate goes on.

Pollination 101

We're not going to dwell on the blame game of what is killing off the bees. Instead, I thought we could explore the magic that is pollination (in a very unscientific way). Plants produce pollen, contain half of a genetic makeup (essentially the equivalent to sperm). Because our leafy friends a rooted to the ground, they can't reproduce as animals. So, they rely on elements like wind or critters like insects and birds to transfer pollen from one flower to another. A pollen grain will then fertilize the ovary of its new host flower, which over time develops a seed (fetal plant?) and a fleshy exterior. This juicy fruit is your apple, peach, or plum and the seed is your almond, walnut, or cashew.

Some plants are generalist, while others seem to have been carefully designed to perfectly match a specific moth, etc. Now note, not every flower becomes a fruit; some flowers are only that, but they do need to pollen to produce seeds. Almonds, grown throughout California, are one of those crops mentioned in the article that are pollinated exclusively by honey bees. However, there are many other plant-based food items that rely on pollinators to produce fruits. Zucchini and squashes, tomatoes, and asparagus fall under this category.

The Meal

Well, I made a very precarious dish (in terms of pollinators, at least) this evening. For this month's SOS Kitchen Challenge, I barely squeaked by. Asparagus only surfaced about a week ago at the farmers market in DC, so haven't had too much time to play with it. And since I have been eating raw this week, it was not on the time of my veggie list. Then tonight, I decided to make a colorful meal of...

Zucchini Linguini Primavera alla Asparagi

1 zucchini, julienned or spiralized

1 tomato, diced

1/2 cup mushrooms, chopped

1/4 cup asparagus tops

1 tbs olive oil

1 tsp dried basil

1 tsp dried oregano

Salt to taste

1. Toss all ingredients together and let "marinate" for about 30 minutes. Once again, it's that easy. Consume!

Hopefully, my fresh veggie (and fruit) "pasta" doesn't represent a dying breed. The NGM article wasn't too uplifting, ending on a note of imminent doom and loss (goodbye chocolate). But Claire Kremen, researcher at UC Berkeley, offers up some solutions. Many of these require a shift in our approach to agriculture - limiting pesticides, diversifying crops and surrounding vegetation, and cultivating more bee/wildlife-friendly habitat. Not another technological bandaid, staving off the larger collapse of a system, but a restructuring of the system as a whole. Now, that's something worth cultivating.

A Day to Go Green

I hope everyone had a happy Earth Day! Friday marked the 41st anniversary of the U.S. celebration of the environment. So, this weekend is a great time to think about how you can make your life choices more sustainable! As a start, figure out your eco-footprint. Then figure out a little or a big thing you can do in recognition of (hehe...every day being) Earth Day. Plant a tree, volunteer on a farm, pick up trash, bike to work, whatever!

You can also take a peak at Dig It, a full-fledged documentary online, as part of the Do Something Reel film festival. I particularly enjoyed when the focus turns to trees (green!) around 21:30. Trees are kind of awesome - they cool their surroundings, utilize carbon dioxide and release water, increase water infiltration and reduce soil erosion, and provide food. Although, I have to say, the NYC water filtration example was actually primarily on farm/dairy operations and not forests, but the principle is still there...

I could expound upon this topic for a good while, but it's late, so I will leave you with a recipe to add greenness to your life. It can easily be done with other seasonal mild greens and juice from local fruit...

Green Monster Smoothie

2/3 cup diced apple and/or pear

1/2 cup spinach leaves

1/2 lemon, juiced

5 drops stevia

1. Blend all ingredients together. For a little less thickness, add a bit of water or apple juice/cider. Enjoy the green goodness!

As American as Apple Pie

And really, what is more American than apple pie? (let's forget that apples are native to Asia...) Well, for my little dinner party last night, I made a twist on the classic comfort dessert - a raw apple pie. Tasty and pretty darn easy!

Raw Apple Pie

Crust

1 cup cashews

1 cup almonds

3/4 cup shredded coconut

2-3 tbs raw agave nectar

splash of orange juice

1. Put all ingredients in a food processor until a dough starts to form.

2. Press crust into mini muffin cups or silicone holders (I have a silicone mini muffin pan!)

3. Place in freezer for 2-4 hours. If they are in silicon holders, you can pop them out and then return them to the freezer until ready to serve.

Filling

2 apples, grated

juice of 1/2 lemon

1-2 tsp cinnamon

1/4 cup raw sugar

1. Combine all ingredients in a bowl. Let sit for 30 minutes to "marinate" or fill pie shells immediately.

2. Serve as soon as filled! Perhaps a la mode?

Also find this and other recipes on Slightly Indulgent Tuesdays!

A Very Vegan Seder

The spread

Ok, seder is a misnomer. I basically made a bunch of raw vegan food and invited people over to eat and chat. Two days into my raw diet and I am loving it. Fruits, veggies, nuts, and seeds. It's marvelous! Because this is something new for me (and it was about time to have a party), I decided to have a raw seder for Passover. In reality, that meant me spending too much time in the kitchen in hopes of providing a scrumptious meal for all those attending.

I pored over Ani Phyo's awesome raw "cook" books, planned out an ambitious menu, and got chopping and blending. What came out of the affair was a dinner menu that looked something like this:

Cabbage slaw with orange-cashew dressing

Cucumber salad with raw "Greek" dressing

Mushroom-walnut pate on romaine leaves

Zucchini spaghetti with pesto

Spinach salad with all the fix'ns

The pate was quite a hit. While it has an unappealing gray tinge to it, the dip was actually quite delicious! Nice raw appetizer...

Mushroom-Walnut Pate

1/2 cup walnuts

1/2 cup quartered or halved crimini/baby bella mushrooms (depending on size)

1/2-1 tsp garlic powder

1/2 tsp salt

1 tbs lemon juice (optional)

Water as needed

1. Blend everything a food processor. That's it. You're done. Easy, no?

The main meal was followed by an array of desserts. Obviously this is the most important part of the meal! My roomie holds a plate with the spread below:

Fruit salad

Raw carrot cake with cashew frosting

Baby apple pies (recipe will be up tomorrow)

Leftover flourless chocolate cake I made for my boss' birthday (very unvegan, unraw)

I'm sleeping, kids, so I'm going to bed. But I will post a short update and recipe tomorrow.

Passover a Primer: Seeking Meaning in Tradition

Dear Reader,

As some of you may be aware, the Jewish holiday of Passover began tonight at sunset. These seven (often observed for eight outside of Israel) days mark the release of the Israelites from slavery in Egypt, and one of the most important holidays on the Jewish calendar. It is one of the three pilgrimage/harvest festivals on the Jewish calendar, situated squarely between Sukkot (final fall harvest of the year) and Shavuot (harvesting of the first fruits). While we focus on the historical aspects of the holiday and celebrate freedom, we often downplay or forget entirely the agricultural importance of Passover as marking the start of the harvest season. Perhaps this is because agriculture has largely left the centerpiece of daily life, but it's undeniable that the holiday is all about the food.

However, in today's observance, the spirit of the holiday seems to be lost in following the letter of the law. Ashkenazi Jews, generally those with ancestry from Eastern Europe, follow a strict set of dietary restrictions during this week. The story goes that the Hebrew people had to book it out of Egypt without time to allow their bread to rise, and so were left to consume an unleavened cracker-like substance. As such, the Torah prohibits the eating of five grains during the holiday: wheat, barley, spelt, oats, and rye. Ok, fantastic. We have other holidays paying homage to grains, so no tragedy there. But, another custom developed during the middle ages extends forbidden foods to all those processed in the same way as wheat, mitigating the risk of "confusion". Included in this category called kitniyot are rice, millet, and legumes (as well as their derivatives like oils). There is much debate over the validity of this restriction, and particularly its place in the modern era of food production.

Talk about losing the forest for the trees. You can buy Passover cake mixes, made with all sorts of processed ingredients, but you can't eat hearty lentils. As a vegan, following all these restrictions is very limiting - no tofu, beans, peas, rice, corn. My approach to observing the holiday has morphed over the years, as vegetarian following and then not following kitniyot to vegan subsisting off of matzah. This year I thought called for a different approach. Yes, the holiday is about freedom, but it is also about spring, rebirth and generation after the winter, and exulting in the bounty the earth (and a healthy planet as a whole) can provide.

So, I have taken it into my head to go raw this Passover. Certain kitniyot that are simply absurd will remain in my diet - wild rice (actually a grass), sunflower seeds (?!?!), and mustard (huh?) - and I will focus on fresh fruits, veggies, and nuts. My hope is not to stay on a raw diet, but to start with a clean slate, really focusing on whole foods, and having weaned myself of a reliance on certain rajasic foods (ah, chocolate).

Wish me luck, and follow my daily progress/endeavors here.

Rugrats
Tags: Rugrats Episodes,Rugrats,Rugrats Games

A Gluttonous Week

Udon and mushroom

DC definitely has a food scene, but for the most part I would describe it as superficial and overpriced. But there are some gems in this transient city. My mother came to visit this week, so we made the rounds at a few local favorites.

Saturday and Friday: The Lebanese Taverna

This is my go-to for convenient Mediterranean food. It is super close to my apartment, and offers a lovely array of small dishes suitable for vegans. Plus, if bread is within your diet, there is a never-ending supply of fresh, warm pita!

Sunday: Indian Yoga Graduation!

I taught my yoga final class and then celebrated with my yogi classmates with Indian food and vegan desserts! Have no idea where it came from, but was sooo yummy!

Monday: Founding Farmers

This is quite a favorite, with a special vegan menu. I am particularly fond of the flatbread with onion jam and apples (sans brie). Sustainability and supporting small-scale farmers sits as the core mission of the restaurant.

Make-your-own bowl

Wednesday: Java Green

This is one of the few fully vegan spots to dine in DC. This and Cafe Green (vegetarian) are owned and operated by the same folks, and offer a suite of vegan, raw, and gluten-free items. I am partial to their bowls, and got one with kelp noodles, mushrooms, carrots, kale, and a raw soy dressing. My mother ordered their udon and mushroom bowl. Meals are reasonably-priced, but if you're hankering for a vegan and/or gluten-free baked good, you'll get more bang for your buck at Sticky Fingers in Columbia Heights.

Sweet and sour cauliflower

Thursday: Co Co. Sala

Very non-vegan dessert is the highlight of this restaurant near Penn Quarter. Chocolate Onyx consists of a chocolate mousse, chocolate sorbet, and a cinnamon toffee bonbon. For a slightly less decadent, but considerably more vegan, dessert, there is a sorbet montage. As to the food, the sweet and sour cauliflower was delicious, but quite small. It is best to go during Restaurant Week, because you get a much better deal!

Chocolate Onyx

Saturday: Filomena

A very popular hole-in-the-wall, this Georgetown Italian establishment is far from vegan-friendly, but has some lovely salads and side dishes that suit. Pasta Mamas sit churning out freshly-made gnocchi, ravioli, and manicotti. It's very authentic; my mother and aunt praised the sauces and pastas.

This is my last hurrah before Passover. While all the excess of this week has been enjoyable, I am quite looking forward to turning over a new leaf on healthy dieting.

A World Without Fruits and Vegetables...

That prospect may seem a bit bleak, but sadly isn't that far-fetched with the state of our honey bees. I am talking about Colony Collapse Disorder (CCD), also known as Mad Bee Disease by the French. Sudden die-offs or disappearances of bees in the States and around the world not only threaten industries reliant on bees for pollination purposes, but serve as an indicator of a more serious underlying problem in our environment. $15 billion per year in apples, berries, cucumbers, almonds, and other crops in the US rely on bees for pollination. Vanishing of the Bees shares some of the disturbing details.

Vanishing of the Bees - Trailer from Bee The Change on Vimeo.

Beekeeping is not a new trade, so we know when something is up. Domestication and keeping of bees for honey and pollination purposes dates back at least five millennia. This ancient sweetener is liquid gold - another one of those luxuries from nature that we've come to take for granted. But our agricultural system has also changed a bit in 5,000 years.

Hive-based bees are an amazing phenomenon. About 95% of a hive is composed of female workers and the queen bee (who can live up to 5 years!), while the rest are short-lived male "drones" whose sole purpose in life is to mate and then die. There is more research underway now, looking at environmental factors that could be influencing this great bee die-off. But one thing is certain: our little pollinators are a sure indicator of a terrible imbalance in a natural systems.

The film takes us through the possibility of disease or parasite causing colony collapse, but ultimately landing on "systemic" pesticides, or those long-lasting and incorporated into leaves and/or pollen itself. Such classification of pesticide causes "sublethal damage" to exposed critters, weakening immune function, tampering with the nervous system, and stunting juvenile bee development. Instead of causing acute and readily apparent illness and death of individuals, it shakes the foundation of the entire colony. As our country shifted from small-scale, diversified agriculture to large monocultures, pests and diseases necessitated the use of more lethal chemicals. Monocultures are not naturally occurring for a reason, yet in modern constructed crop systems they present a "pest party" (thank you Michael Pollan).

There is so much more to this story that is locked away in this documentary. It truly terrified me, left me in tears during other portions, and soundly reinforced that we have no idea the repercussions we will face for screwing with natural regulatory and support systems. And, I am becoming more and more convinced that exposure to the unavoidable and pervasive toxins - pesticides and beyond - is at the root of many of the autoimmune and debilitating ailments experienced by my peers (and perhaps even my own).

As Albert Einstein wisely said, "No problem can be solved from the same level of consciousness that created it." My hope is that enough people in my generation are as incensed about the toxic world to which we are exposed, that we will overcome these gargantuan problems by shifting the mentality under which our government and corporate world operate.

Cheers.

Studying (and Eating) for Life

I have a yoga final tomorrow. Yes, you heard me correctly. Tomorrow morning, I am going to sit down at this computer and type out the two-hour take-home final for my yoga teacher training. Instead of studying, however, I am writing a blog entry. How are my food musings and yoga related? Well, diet is very central to a yogi's practice, relating directly to the health of one's physical body and the tenets of the yogic philosophy. So, why don't I do a little bit of info disseminating and you do a bit of absorbing, and perhaps we will both be more complete individuals when we're through.

First, what is yoga? At its root, the word means "yoke" or "unity", with the purpose of our practice to bring our self to its highest nature and greatest good. Yes, that sounds very fluffy, but at its core, the yoga sutras (essentially the ancient yoga instruction manual) have a very simple message - slough off all the unnecessary egoism, materialism, delusion, and dishonesty to achieve enlightenment. Ok, not all of us are seeking enlightenment, but there are some important take-home messages from the yoga teachings, with particular implications for diet.

There are eight limbs of yoga, components of a whole being, with the yama (abstentions) being one of those fundamental principles. In training, we learned that the first yama is 'ahimsa' or to avoid causing any harm. There are many ways you can construe this - not physically hurting someone, not causing offense or grief, staying healthy, and not eating meat. You heard right. Vegetarianism is very much entwined in the yogic philosophy.

Moving on to the Bhagavad Gita - the gospel of Hinduism and another backbone of yoga - in which the three gunas (qualities of material nature) are outlined - sattva/purity, rajas/activity/passion, and tamas/inertia. These are often applied to foods, where sattvic foods, such as fresh and whole foods are preferred above all. Rajasic foods tend to agitate the body and destroy equilibrium with the mind, but some (such as chocolate and nightshades, mmm...) play a critical role in our diet. Tamasic foods are heavy and drag the body and mind down, and include meat, alcohol, stale foods, and certain staples like onions and garlic. Another school of thought to stick in our apron pockets.

One last angle through which we looked at food choices is through body and personality type. Ayurveda examines lifestyle through one's dosha - mind and body type. Certain foods are better for certain types. Vata dominant elements are air and space, and tend to need hydrating and warming foods. Kapha is earth and water, thriving on easily digestible or raw foods. And Pitta (me!) is mostly fire with some water, seeking warm and sweet, but not hot or sour. I strongly encourage you to take the quiz and gain a new perspective on what your body and might need for nourishment.

Now I have to admit that this post was rather selfish. I accomplished some studying and you had to listen to me prattle on. That said, I hope that you gleaned some insight into diet, mind, and body. And as my instructors keep stressing, "this is not for a grade, this is for life!"

My Mizuna

Though spring officially began two weeks ago, the cold weather and rain has made it seem anything but. This changed on Sunday when I bought my first spring salad greens! Mizuna is a slightly pepper mustard green, native to Japan. It is cold-tolerant and enjoys wet weather...perfect to follow April showers. For the first time since fall set in, I've been able to have tasty salads for lunch again! Apples, toasted sunflower seeds, and a light vinaigrette.

The month of April, also plays host to holidays that celebrate the rebirth of spring (among other things): Passover and Easter. The former we will talk about in more detail as I embark on my week of raw dieting starting the 18th. Easter, however, was celebrated today with a traditional Middle Eastern cookie, the pistachio ma'moul. Mine were veganized (and gluten free) and made in a madeleine pan!

Dough

2/3 cup semolina flour (or cornmeal if gluten-free)

1/3 cup tapioca starch

1/3 cup almond meal

1/3 cup powdered sugar

1 tsp xanthan gum

1/3 cup oil

soy milk as needed

1. Whisk oil and sugar until well combined.

2. Fold in flours and gum, adding milk as necessary to form a ball of dough.

3. Refrigerate while making the filling.

Filling

1/3 cup simple syrup (2 parts sugar, 1 part water)

1 tsp orange zest

1/2 cup pistachios

1. This is really hard...whiz together simple syrup, zest, and pistachios in a food processor until a chunky paste forms. Done.

2. Roll out the dough between two sheets of wax paper. Cut out circles, squares, or whatever shape fits your mold, fill with nut glop, and top with a second piece of dough.

3. Back at 350F for 15-20 minutes until edges start to brown.

ENJOY! And check out Spunky Coconut's holiday recipes and roundup (to be posted)

Trying to Stay Afloat...

Sorry to be negligent, but the blog will have to wait until life calms down a bit. But to put things in perspective, Pakistan is still recovering from floods in August that put the country underwater. According to the video, "2.4 million hectares of crops were destroyed. Agriculture was the sector hardest hit." Read more about floods and other recent extreme weather that has rocked the agricultural realm.

So while I am trying to stay healthy and sane, others are paddling vigorously to stay fed, clothed, and sheltered. Back to our normally scheduled programming soon.