My Munchable Musings

My Munchable Soapbox: Food Feminism?

2012-02-15T06:00:00.000-05:00

Happy Belated Valentine's Day. The day of chocolates and flowers, happy couples and pink/red hearts. But being the young, independent, and definitively single female that I am, yesterday did not exactly mirror that description (except for the chocolate...of course there was chocolate). It did, however, get me thinking about women of the past, and their role in the kitchen.

Only half a century ago, a woman my age would likely have been married, perhaps with a child, and reliant on her husband for a living. While the focus had been takenaway from the kitchen during World War II, many young women returned to domestic living as it came to a close. However, there were still these conflicting values of the freedom found during the war and conventional views of the wife and mother. Enter the packaged foods industry.

As a nationemerging from a great depression and a world war, the United States strove to demonstrate its affluence - the ideal single-family home, perfectly manicured lawn, and of coursetechnologically advanced, yet traditional meals. Supermarkets and their easily prepared meals became a symbol of a great capitalist nation. The food industryrecognized that many women had worked outside of the house during the war andmight find it difficult to give up that freedom to return to being a housewife. Convenience foods - such as pre-made crusts, boxed cake mixes, and minute rice - cut the time in the kitchen necessary to still fulfill a housewife's responsibilities there.

One could actually argue that the processed foods, which made their way into mainstream during the post-World War II era, began to bridge the role of a woman as traditional housewife and the promising new opportunities waitingoutside of the home. In retrospect, this also probably served as a stepping stone to the modern world of eating and theoverwhelming reliance on canned, boxed, frozen, dehydrated, and otherwisealtered forms of the nourishment once bought fresh from market. Even so, theprevalence of processed food and the cuisine that resulted because of it, ultimatelyhelped women get beyond traditional practices in a most traditional way!

Now it's not even a question. Who has time not to use frozen veggies, canned soups, and slice-and-bake cookies? It is interesting to consider, in this age of the 'modern' woman, that many of the foods I despise for degrading the quality and culture around meals, may have played key roles in reaching the level of freedom we experience today. And though it pleases me to no end that people (men and women alike) are headed back to the stove, I think it is important to recognize the significant role the advent of so-called convenience foods played in reaching the current state of gender roles in society.

Further Reading:

What's Cooking? Brrr...

2012-02-13T06:00:00.000-05:00

Weather in Washington, DC is funny. It can be 60F and sunny one day and 25F and snowing the next. Well, yesterday was cold. And windy. It finally felt like winter, and as such, I had been craving something toasty. So, I threw together a few things into a pot and let them stew this evening.

Wintry Mix Soup
1/2 onion, chopped
2 cloves garlic, minced
1 carrot
2 celery stalk with leaves
1 sweet potato, cubed
1 cup collard greens, chopped
4 cups water
1/2 cup black-eyed peas, dried (soaked overnight)
1/2 cup wheat berries (soaked overnight)
1 tbs curry powder
2 tsp cumin
2 tsp paprika
1 tsp cinnamon
Salt to taste
Olive oil for the pot

1. Heat oil over medium-high heat. Slip in the chopped onion and garlic and fry until starting to go translucent. Pour in water and bring to a boil.
2. Add wheat berries and black-eyed peas. Cook for about 20 minutes and then add sweet potato and carrot. Cook for another 10-15 minutes or so, until sweet potato is fork-tender.
3. Turn off the heat and add seasonings and greens. Let sit and stew for however long. Serve warm, perhaps with some toasty crusty bread.

Fifty Second Friday: Crunchy Granola

2012-02-10T06:00:00.000-05:00

By now, you should all be aware that I am from Seattle and spent the first 24 years of my life on the West Coast. So when I came to work once decked out in my bike shorts and chacos, it was no surprise that I was quickly deemed "crunchy." For those of you unfamiliar with the term, crunchy granola refers to the outdoorsy, hippie-like tendencies of those from the liberal-minded Pacific coast. As it happens, I have been feeling particularly home-sick of late; perhaps I need a good dose of Big Bear Cafe...or perhaps I just haven't seen the parental units in a good six months.

Regardless, I felt a strong urge to make granola. Now, vegans, cover your ears, but I have to admit that the best granola I have ever made had honey and butter in it (and sugar and peanuts). The recipe below will be slightly less deleterious (good GRE word!) for your health. Dairy, sugar, and potentially gluten-free, this coconut and pecan granola is a good way to start the day, or alleviate a craving for your childhood home. I served it with some soy yogurt and my first jar ever of home-canned peaches (which were fabulous)!

Coconutty Granola
1 cup rolled oats (I used a multigrain mix)
1/2 cup dessicated coconut
1/4 crushed pecans (can sub in almonds)
1 tbs coconut oil, melted
1 tbs canola (or another of coconut
1-2 tbs apple butter
1-2 tbs unsweetened almond milk
15 drops vanilla stevia
Cinnamon to taste (optional)

1. Toss everything together. It should be slightly moist and start to clump. If it doesn't add another tablespoon of apple butter and almond milk combined.
2. Spread out on a greased cookie sheet. Bake at 350F for 35-45 minutes, mixing every 15 minutes. Remove when just beginning to brown. Allow to cool completely.
3. Store in an airtight container. Eat.

Check out other healthier-for-you options on Slightly Indulgent Tuesdays and Wellness Weekend!

Thirsty Thursdays: Drink it Slowly

2012-02-09T07:00:00.000-05:00

We live in a fast food nation - always rushing to our next destination, eating on the run. An article in yesterday's New York Times focused on the counter of this culture, mindful eating. This notion is characterized by the tuning in with the needs of the body. It promotes asking yourself - ‘Does my body need this? Why am I eating this? Is it just because I’m so sad and stressed out?’ Eating while distracted and not focused on what is in your mouth is a sure way to miss the subtleties of food and to overeat. The article recommends starting a meal in silence, chewing slowly, and cook. Goodness knows I need to work on not eating while working or multi-tasking in some form. Give a try!

My Munchable Soapbox: Soy Good For You?

2012-02-08T07:00:00.000-05:00

First of all, for those in DC, happy meat-free week!

There are many reasons to follow a vegetarian or vegan diet - animal well-fare, health, sustainability. Grist devoted the last week in January to assessing our obsession with protein. In the past 60 years, global meat consumption has doubled. This is a concern, because animal products simply take more calories to produce than they provide when consumed. It makes sense - sunlight turns into plant matter (soy and grain) and then turns into animal products. Along with the loss of energy along the food chain, livestock factory farming produces greenhouse gases and collects waste that pollutes water (read earlier musings on the topic). For more analysis of the topic, check out "A Veggie Considers Meat" (a little bit of a deceptive title...)

But I didn't bring you to this point in the text to extol veganism; it's not nearly as simple as a no-meat diet. While at first glance, this article looks like a critique of consuming meat and dairy (eggs are low in emissions, but water-intensive...), it actually is much more nuanced. One of the reasons a vegan diet may not be all hunky dory, is soy. Yes, the stereotypical veggie, hippie, super-food - tofu. But soybeans grown in the States are sprayed with pesticides up the wazoo and are almost exclusively from genetically-modified stock. Holy Guacamole! This other soy-centric article essentially argues that if it's not organic, who knows what's in it. But more importantly, if you buy processed foods and not whole ingredients, the likelihood of consuming something mysterious is greater.

So, I think we can go by the general rule that "it's complicated." Pastured beef cattle can sequester carbon. Chickens can eat pests. Soy may not be a vegetarian's best friend. Be a conscious consumer, do your homework, and make sure what you eat, is what you actually want to eat!

What's Cooking? A Bean of a Different Color

2012-02-07T07:00:00.000-05:00

I think I may be experiencing a bit of blogger fatigue. Not a serious case, or anything, and it is luckily not contagious. Perhaps it is because my work life has been revolving around blogs for the past month. Or maybe it's because I am having such a difficult time finding information on the cultural and ecological history of beans!

Black beans, red kidney beans, white cannelinis. These common legumes are only a small sampling of what is available for the eating. But there is a wide world of beans out there. One particular bean I've unearthed is called Anasazi - a slightly sweeter and more easily-digestible native American bean named for the Pueblo Indians. The back story of the bean is still shrouded a bit in mystery, but we do know that they were likely cultivated back thousands of years! We are talking pre-Columbian Americas, here. I will save my musings about the merits of heirloom varieties for another day, but let me just note how exciting it is to have the amazing variety of beans from which we can choose...rather than always falling back on the same old same old...

Here's a dish that celebrates the traditional companion planting - the three sisters: beans, squash, and maize - forming a symbiotic relationship. The maize provides a base on which the beans can climb; the beans fix nitrogen in the soil; the squash leaves block out weeds; and together they provide the complete suite of amino acids!

Anasazi Stew
1/2 jar of chopped tomatoes
1/2 onion, chopped
1/2 medium winter squash (like carnival or acorn; or a large sweet potato) cubed
1/2 cup vegetable stock
1 tsp olive oil
2 tsp cumin
1 tsp paprika
1/4 tsp cayenne
1 cup cooked anasazi beans
1/2 cup frozen (or fresh if in season) corn

1. Saute onion in an oiled skillet until beginning to become translucent. Add cubed squash and stock. Cook until squash fork tender.
2. Pour in the tomatoes and add the spices. Allow to simmer for 10-20 minutes. Toss in the beans and corn. Adjust seasonings; maybe add salt.
3. Serve warm over corn bread :) mmm...

Fifty Second Fridays: Beet That!

2012-02-03T07:00:00.000-05:00

Beets seem to worm their way onto my blog quite regularly. And for good reason! It is a hardy winter root vegetable that is both nutritious and delicious, not to mention very versatile. You can roast or boil a beet, and even eat it raw. One of my favorite things to do with the root is incorporate it into baked goods.

Now for a bit of a chemistry (and history) lesson, which I failed to supply in this beet muffin post (I know, I am so original). Because of its deep purple hue, red beets have traditionally served as a dye. Apparently, the use of beets in red velvet cake is a tall tale, but the sweet vegetable has nevertheless found its way into cakes. Yet something funny happens when you bake a beet cake; instead of retaining the bright magenta tint of the batter, the completed cake tends to be a ruddy brownish orange. The acidic beet juice reacts with the basic chemical leavening agent (baking soda or powder), causing the bright red to transform to a less impressive shade. Not to worry, because you can still have a pretty dazzling and colorful spectacle with beets in your baked goods.

Beautiful Beet Muffins
1/2 cup raisins
1/4 cup water
1/4 cup Grand Marnier (or orange juice)

1/3 cup vegetable oil
1 tsp vanilla extract
3/4 cup sugar
Juice of 1 lemon
1/4 cup apple sauce
1 large beet, grated (almost two cups)
1 large carrot, grated

1 cup whole wheat flour
1 cup white flour
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp all-spice
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 cup chopped walnuts (optional)

1. Soak raisins in water and liqueur/orange juice for at least thirty minutes. Continue mixing ingredients while marinating.
2. Whisk together oil, vanilla, sugar, lemon juice, and apple sauce. Add grated vegetable.
3. Combine all dry ingredients, folding into the wet. Throw in the raisin, liquid, and perhaps some walnuts. Adjust spices to taste.
4. Fill muffin tins (about a dozen) and bake for 20-25 minutes at 375F. A knife or toothpick should come out clean. Allow to cool.

Slightly Indulgent Tuesdays has some spectacular goodies this week! Check them out.

Thirsty Thursday: Budget Cooking Unpacked

2012-02-02T07:00:00.000-05:00

Grist recently published an article on the top five foods not to buy pre-made. Looking at the list below, I can't help but agree; each is simple and probably cheaper to do on your own.

Soup - often high in sodium and preservatives, plus soup is one of the easiest things to make! You just throw everything into a pot, let it simmer for a while and voila. Granted, some times you just crave Cambell's tomato soup, but seriously, homemade is tastier and better for you. Try:

Stock - this is easily made with vegetable scraps! I usually throw celery, carrots, a sweet potato, and some onions in a pot along with a bunch of herbs. But apparently, you can toss in just about anything for flavor - potato peels, apple cores, leak tops, you name it! It's handy to have some pre-made stock on hand, so plan ahead and make a big batch.

Canned Beans - this is not the first time I've advocated for dried beans (and other bulk food items). If you get in the habit of leaving some legumes to soak overnight, you can save a bunch of cash and, in my humble opinion, have better tasting beans. Also, unlike canned beans, dried bean options are often more diverse, allowing you to try some heirloom varieties (see Monday's What's Cooking?). Try:

Hummus - I feel pretty strongly about homemade hummus. It is so incredibly easy and fast. In fact, a while ago I questioned why should I ever buy pre-made hummus again? This is a food group (yes, according to Gena at Choosing Raw, it is) that merits much experimentation in order to develop your own technique for your ideal hummus. Ok, there are times when I just want that creamy smooth Sabra hummus, but there is something to be said about the joys of dumping some tahini, garbanzos, lemon juice, garlic, olive oil, and a dash of salt in a food processor. You also can make some really interesting variations, like Pumpkin Pie Hummus!

Cereal - perhaps the biggest point of departure for me is cereal. I hardly ever buy cereal anymore, although I used to consume a good amount of Special K Red Berries (former, processed-food life). Admittedly, I did give in a couple of time to buy Leapin' Lemurs...but that was primarily because of my obsession with the primate. Now, my default it to buy oats, puffed barley or corn, and then just make my own granola. When bought in the store, granola tends to have a lot of added sugars and fats, so making it at home allows for much more control. Applesauce and fruit butters are excellent subs for sugar and oils, and you can add in all sorts of nuts and dried fruits. Check out:

Well, if you were hankering for some DIY, here you go. Other food items I rarely purchase rather than make include: tomato sauce, apple sauce, and salad dressing. What prepared foods do you always make at home?

My Munchable Soapbox: Wary of Warm Weather

2012-02-01T07:00:00.001-05:00

Are you reveling in the warm, spring-like weather that has been occupying the Eastern United States? Yes, it was in fact nearly 70F and sunny today here in Washington, DC. And while it may be all sunshine and flowers right now, that could bear ill tidings for the coming seasons. A few years back, I mulled over the implications of an unusually dry, warm winter in Seattle. One of the worries that surfaced was that the temperatures were too warm for snow to accumulate in the mountains, which then feeds rivers and streams as it melts in the spring and summer. Reduced snow pack means less water when we really need it.

That's part of the story, although it is more of an issue in the West, where water supply is so tied to the amount of snow in the mountains (probably not completely unlinked to the fact that the West has mountains). On the Atlantic coast, we tend to get short, heavy precipitation events. While above-freezing temperatures may seem glorious, it means that we get rain instead of snow...rain that does not remain on the ground, but runs off almost immediately into waterways, carrying sediment and pollutants.

One Maryland farmer I spoke with this past weekend voiced concern about this phenomenon. Snow on the ground serves several purposes - 1) it insulates the ground for any overwintering crops; 2) it protects the soil from dessication and degradation, keeping moisture and topsoil where it is; and 3) it allows for the water to seep into the soil and recharge groundwater, rather than skipping town in a hurry.

So while you may be enjoying a bit of 'good' weather, consider this - will new buds still arrive in the spring? Will we face a serious drought from lack of winter snow? How will the crops fare? Where are we all going to get our skiing in????

Fifty Second Fridays: Dare to Bake

2012-01-27T07:00:00.000-05:00

Welcome to the end of January! As you may have noticed, we are no longer in fast fact mode, but rather providing you with nearly a minute's worth of reading material (ok, perhaps more). I have to admit that this is a dangerous post, particularly if you are not supposed to be consuming wheat flour or sugar (oops). Luckily, I have both the good and bad (although both quite tasty) versions below. Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Don't be confused; these are not your typical triangle-shaped scones we Americans eat. These are the British versions that are more like Southern homestyle biscuits! Not as sweet, and much flakier!

Basic Vegan Scones (yield 8)
1 cup all-purpose flour
2 tsp fresh baking powder
1/4 tsp sea salt
2 tbs sugar (optional)
2 tbs coconut oil
1/2 cup cold almond or coconut milk

1. Using a fork, mix together flour, baking powder, salt, sugar, and coconut oil. Dry ingredient should thoroughly coat the oil. The rest is from the DB recipe...
2. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
3. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
4. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick. Stamp out without twisting six 2-inch rounds, gently reform the scraps and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
5. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
6. Bake in the preheated (475F) very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
7. Immediately place onto cooling rack to stop the cooking process, serve while still warm with jam :)

Almost Allergen-Free Scones (yields 8)
2 tbs coconut oil
1/3 cup rice flour
1/3 cup millet flour
1/4 cup tapioca starch
1/4 cup almond meal (or sub other gf flour like coconut)
1/4 cup dessicated coconut
1/8 tsp xanthan gum
1/8-1/4 tsp powdered stevia (or 1/2 packet; optional)
1/4 tsp sea salt
2 tsp baking powder
1/3 cup cold coconut milk

1. Using a fork, mix together flours, gum, baking powder, salt, stevia, and coconut oil. Dry ingredient should thoroughly coat the oil.
2. Add liquid, fully incorporating (no worries about over-mixing). Plop ice cream scoopfulls on a non-stick baking sheet. You can also go for the kneading method above, but the texture still will never match that great flakiness we all crave!
3. Bake for 10-15 minutes at 375F until starting to brown. Remove and allow to cool for a few minutes. Enjoy!

This puppy is also up on Slightly Indulgent Tuesdays!

Thirsty Thursdays: Water World

2012-01-26T07:00:00.000-05:00

Woah, what happened? Just last week, Thursdays were only Thirty Seconds! Well, because of the Daring Bakers reveal date, I had to swap my usual Thursday and Friday themes. That said, I have to admit I kind of like the ring of this one. It has the fun connotation of a post-work happy hour, while playing on the idea of a thirst for knowledge. My non-recipe posts tend to have less traffic, and therefore I am a bit skeptical about having the middle of my weekly postings be these more substantive ones. However, I am open to suggestions and to giving this a shot.

In the spirit of this inaugural Thirsty Thursday, let's visualize how our daily decisions would fare at the bar counter. About 70% of the Earth's is composed of water, of which only around 4% is freshwater, and less than 1% is freely available for the biota. 70% of all water consumption by humans goes to agriculture. But the amount each of us uses is dictated by every step along the production of chain of our food items - growing, processing, packaging, transportation. Below are two examples of the water "footprints" for common products.

How much water do you use? Where can you reduce your food-water footprint?

Blog Action Day 2010 focused on water - read more about it here!

My Munchable Soapbox: One vs. Many

2012-01-25T07:00:00.000-05:00

Over the past century, agriculture has shifted from primarily small-scale, multi-crop systems to vast monocultures. While planting row upon row of the same crop allows for efficient planting, tending, and harvesting, it also undermines the long-term sustainability of the agro-ecosystem. So let's talk biological diversity. Even beyond just the variety of crops, or agrobiodiversity, to the whole spectrum within a cropping system. Grist published an article on the topic, as part of its winter-long series devoted to the Lexicon of Sustainability.

Why is biodiversity important for food? Well first off, a multi-faceted farm provides actors to play the various roles needed for a system to function. Imagine you lived in a society with only bankers. Not only would be that be rather dull, but moreover, very little would get done and society would rather rapidly decline. Ok, perhaps not exactly the same, but thousands of acres of corn evokes a similar image. Such a system makes it difficult for multiple types of pollinators to thrive, soils to replenish, and niche pockets of micro-organisms to carry out their important tasks (decomposition, mineral provision, etc.). No boutique shops in this world of dominating conglomerations.

What does this system look like in practice? The image below is from the Lexicon of Sustainability Project's case of Rick Knoll's farm. Rick's "dirty farming" integrates weeds, trees, crops, animals, and soil to create a complex, self-regulatory food chain. One critical point here, is that often reducing the various webs of interactions in an agricultural system ultimately necessitates the use of powerful chemicals and other less-than-desirable control methods. If we take our homogeneous corn field again, of course it will be prone to pests and overpowering weeds! There is nothing left with which to compete. No flower beds to harbour helpful insects; no chickens tromping between beds fertilizing and weeding simultaneously.

Now, I can't claim to be a farmer, and this is much more difficult than my few paragraphs make it out to be. Making a living off of an organic, integrated crop-livestock system with the current slough of incentives, lobbies, and market mechanisms in agriculture is a challenge at best. Still, considering biodiversity and farm diversity should be a forethought rather than an afterthought. If we want to reach long-term sustainability of our food systems, we need to revisit the tenets embedded in this more holistic approach.

Source: Lexicon of Sustainability Project

...Stepping off of my soabox...

What's Cooking? ReHashing the Sweet Potato

2012-01-23T07:00:00.000-05:00

Why is it that weekends always seem to pass by so quickly? Between darting around to yoga, the market, errands, my kitchen, etc. time just flies. I feel like Friday afternoon was mere hours ago. This sense seems to grow stronger during winter months, when the sky never reaches full light, the gray mornings make waking difficult, and the early sunset induce cravings for curling up on a comfy chair with a novel. For this reason, my dinner tonight served to feed both my desire for comfort and warmth, and the need for something relatively quick and simple to make.

It is a combination of the hearty winter veggie/starch that seriously makes winter survivable (along with winter squashes), and some other warming ingredients. The sweet potato may be a transplant from the warmer southern part of this continent and our sister in the other hemisphere, but it manages to grow well in the northern summer and fall and keep in cool dry places throughout the winter. I tend to think of it as a more nutritious and filling cousin to the standard white potato, but that may be mostly misguided (and I have been known to consume an excess and turn orange). So, without further ado, I present to you the most lovable winter hash!

Sweet Potato Hash
1 medium sweet potato, grated
1/2 medium onion, chopped
1/2 block tempeh
1 tbs soy sauce
1 tsp sesame oil
1-2 tsp agave nectar
1 tbs vegetable stock (optional)
Salt and pepper to taste
Olive oil for the skillet

1. Crumble up tempeh and let marinate in the mixture of soy sauce, sesame oil, and agave.
2. Heat olive oil in a skillet over medium-high. Toss sweet potato, onion, and perhaps some of the salt, before adding it to the hot pan. Cook until onion starts to soften.
3. Throw in the tempeh. Pan fry for another 10-15 minutes (about 30 minutes total), until sweet potato is completely cooked and onion is translucent. You may need to add a dash of water or vegetable stock. Serve warm!

Catch this recipe and others on Wellness Weekends!

Fast Fact Friday: Foodie Force

2012-01-20T07:00:00.000-05:00

Ok, I may have stretched alliteration too far, but you get the idea...certain culinary names are rising stars with clout. An article on the Daily Meal put forth the 50 most powerful people in food. The most crucial criterion considered is simple whether the person in question is capable "of substantially changing, improving, and/or degrading the quality and variety of the American diet or the way we think about it." So good or bad, who has the influence?

There are the usual suspects: Mark Bittman, Michael Pollan, Anthony Bourdain, Alice Waters, Josh Viertel, Michelle Obama. There are also those not as familiar, but I was pleased to see on the list: Julie Packard (of Packard Foundation and Seafood Watch); Indra Nooyi (PepsiCo...which is actually doing quite a lot in terms of sustainable ag), Jeremy Stoppelman (Yelp!), Tom Vilsack (US Secretary of Agriculture). And there are the ones that don't surprise, but leave a bad taste in my mouth: Irene Rosenfeld (Kraft Foods...ew), Donnie Smith (Tyson - bad environmental track record), Hugh Grant (sadly not the actor, but CEO of Monsanto), Martha Stewart (yes, I'm sorry), Mike Duke (Walmart...shudder).

Daily Meal also had 10 Celebrities Fighting Hunger, which you should check out (regardless of the fact that Ben Affleck, Matt Damon, and George Clooney are all on the list). I was actually surprised that Susan Sarandon, Scarlet Johansson and Kristin Davis didn't make the list, but oh well.

Who would you want to see on the most powerful food folk lists?

Thirty Second Thursdays: Cherry Berry Green

2012-01-19T07:00:00.000-05:00

Yesterday we spent some time discussing food waste, and how there is plenty of room for improvement. Well, you know those beautiful bunches of beets in season at the farmers market? And you know how once you've diced and roasted the roots you are at a loss for what to do with the tops...so you toss them? Never again! After making this smoothie with the semi-sweet beet greens, I'm buying the bunches of beets for the foliage.

You may recall and acquisition I made while in Portland this summer. Slowly but surely I am making my way through cherries (from Out West) and blueberries (from MD) sitting patiently in my freezer. If you happen to have some frozen (or canned, for that matter) spoils of summers, here is a great way to use them up!

Cherry Berry Green Smoothie
1/3 cup frozen Bing cherries
1/3 cup frozen blueberries
1/2 cup shredded beet greens
1/4 cup non-dairy milk
1/4 cup non-dairy yogurt
1/2 lemon, juiced
5 drops vanilla stevia (optional)

Check out this and more on Slightly Indulgent Tuesdays.

My Munchable Soapbox: What a Waste!

2012-01-18T07:00:00.000-05:00

What would you do with an extra $175 per month? I'd probably tuck it away for a grand adventure in the not-so-distant future. Well, according to an article on Grist yesterday, an average American family or four may be throwing away this equivalent in food every month! Over Thanksgiving I mused a bit on food waste and moderation during the holidays. But this article puts into perspective the true extent of our wasteful habits.

Source: Tree Hugger

There have been plenty of numbers thrown around and visual depictions cropping up on the interwebs. Apparently, reducing our waste by even 20% could save enough food to feed 25 million people. More than that, food waste contributes to our already excessive greenhouse gas emissions, as it releases methane (more potent than carbon dioxide) during decomposition in landfills. Even big corporate entities, such as McKinsey and Company, have recognized the importance of reducing food waste.

From where is most of the avoidable waste coming? Why fresh veggies, or course. We are a flighty bunch, scared away by the merest wilt of a leaf, a brown patch, a lost of firmness in a tomato (which is actually a fruit, but oh well). An NRDC fact sheet lays out some ways to reduce your food tossage. But first and foremost, learn to buy what you need and what you will eat. If you are solo, like me, don't buy the jumbo thing of salad greens...unless you eat monsters salads twice a day. Plan ahead - decide what you are going to make for the week and obtain fresh food at least once during that time period, if not twice, purchasing only what you said you need. I find that setting reasonable expectations for my meals and being a bit more relaxed about the pristine, blemish-free ideal for produce has led to much less food spoilage and waste.

And remember, if you can't eat it, compost it!

What are your tricks to cutting back avoidable food waste?

What's Cooking? Squashed Again

2012-01-15T18:20:00.001-05:00

Winter squash. Not only my favorite part of this season, but also the focal point of the Vegan MoFo Iron Chef Challenge for January. One of the reasons why winter squash are so wonderful, is that you can get them so many varieties in so many places in the U.S. I can take a jaunt down to the farmers market and pick up a butternut squash from Virginia or Maryland. Yet the U.S. has the highest level of squash imports in the world.

It is interesting to consider the acorn squash, a hardy vegetable set up to keep well in storage, coming in from Mexico (where 95% our squash imports originate) during the long winter. And yet our whole food economy is so interconnected that it is often difficult to distinguish from where everything comes, how it is grown, and even sometimes what is in it (for processed foods, at least).

Well, enough blathering about the shortcomings of global food markets, especially on a supposedly non-soapbox day. It is just my cynicism over knowing your food before you eat it! Let's instead celebrate the use of this beautiful "bon-bon" squash I obtained from Twin Springs Fruit Farm out in Pennsylvania!

Squashed Polenta
2/3 cup dry polenta
1 cup water
1/2 medium kabocha or buttercup squash, roasted
1/2 onion, roasted with squash
salt to taste

1. Bring water and polenta to a boil, and cook until no longer grainy.
2. Puree squash and onion until smooth. Add to polenta, salting to taste.
3. Spread in a small greased glass dish. Allow to cool and serve over wilted garlicky greens.

Also check out more healthy recipes at Wellness Weekends!

Fast Fact Friday: A Sticky Climate Situation

2012-01-13T07:00:00.000-05:00

What is everyone's favorite condiment for pancakes and waffles? Yes, that sticky tree sappy goodness - maple syrup. The sugar maple grows in a very restricted region, requiring cool moist weather in the northern reaches of the States. Sap will not begin to flow until a hard freeze is followed by temperatures in the 40's (F), usually when temperatures fluctuate widely between night and day.

But the sinister warming of the climate may have put sugar maples on the road to decline. With rising temperatures in the past 40 years, the sugar content of maple syrup has declined substantially. Moreover, according to a Cornell University study, maple tappers will have to start shift their season earlier to account for the warming. How long before maple syrup is gone altogether? Just a thing of the past?

Thirty Second Thursday: COOOKIES

2012-01-12T06:00:00.000-05:00

*om nom nom nom*

So, my sister came to visit me for all of 36 hours this weekend, before heading back west for work. You can imagine in that period of time that a good deal of eating had to take place. We brunched at the illustrious Founding Farmers and dined at Busboys and Poet s, filling in the empty slots of time with my yoga class, some museums, and Midnight in Paris on the computer. After scoping out some really delicious-looking oaty cookies at Teaism, we felt we must whip up a batch of late night cookies.

You can add just about anything to these, but the key to the flavor is tahini! You also need to make them really large...because that is how it goes at 10 o'clock at night.

Tahini Monsters (8-9 large cookies)
3/4 - 1 cup sugar
1 tbs molasses
1 tbs agave
2 tbs tahini
1/3 cup canola oil
1/3 cup almond milk
1 tsp vanilla

1 tsp baking soda
1/2 tsp sea salt
1 cup whole wheat flour
1 1/3 cup rolled oats
1-2 tsp cinnamon
1/2 tsp all-spice

1/2 cup chocolate chips or dark chocolate chunks
1/3 cup toasted sunflower seeds
1/3 cup toasted almonds, chopped
Anything else you have handy or so desire to include (shredded coconut, dried cranberries or cherries, etc.)

1. Whisk first six ingredients until viscous.
2. Add next six ingredients and mix with a spoon, until just combined. Add any other mix-ins.
3. Make large patties (about 3-4 tbs dough). Spread on a lined cookie sheet. Bake at 350F 10-15 minutes until starting to brown. Allow to cool (or not...) and then enjoy with a large class of non-dairy milk :)

You can check out more somewhat sensible desserts at Slightly Indulgent Tuesdays.

My Munchable Soapbox: Guiding our Food Choices

2012-01-11T06:00:00.001-05:00

Seven food groups in 1941...luckily, Butter is its own!

New way of visualizing the food groups is 2011

Food and diet is one of the most personal of decisions. What passes our lips, what nourishes our bodies; and what could be more personal than that? But our choices of what we consume are colored by the messages conveyed through the media. While advertising by food companies may be the first thing that comes to mind, the government actually has a considerable role in coloring our perceptions.

One of the most pervasive forms of government intervention in our food systems are nutritional guidelines. Daily recommendations were first published in 1916 with five food groups: meat and dairy, cereals, fruits and vegetables, fats, and sugars. The number and composition of the food groups has changed numerous times over the course of the century. Twelve in the 1930's turned into seven in the 1940's and four in the 1950's. The pyramid we know too well was introduced in 1992, before landing on "My Plate" in 2011.

It's interesting to note the changes in food groups - the loss of a butter category, the consolidation of vegetables. Yet while strides have been made in research and understanding of health and research, the fundamentals of the USDA guidelines has really not changed significantly in all these years. So, what's next for food recommendations, and will these accomplish more in influencing healthy eating decisions by the American public?

What's Cooking? Lickity Split

2012-01-09T22:00:00.002-05:00

Remember how when you were little there were foods you didn't want to see, smell, or even know existed? Like those brussel sprouts your mother would steam and serve, or that unappetizing blog of green jell-o with celery, cranberries and walnuts inside ("shape" as they call it in Britain...). Well, split pea soup is what comes to my mind when I think of foods kids wouldn't want to consume, let alone be seen anywhere near. No no, I did not have a traumatic experience with the green mush as a child. In fact, I do not recall a single time in which my mother served it to us.

I believe my first encounter with the split pea was in high school in the form of Amy's Organic soup, after my vegetarian reformation. Now, years later, I've come to realize the beauty of the legume. It is low in fat, high in protein and fiber, and dirt cheap. Yup, green split peas are probably the cheapest dried bean to get in bulk. They also date back to ancient times, bearing mention in the bible and cropping up in archaeological sites. So if you want an ancient protein to go with your ancient grain, try out split peas!

Split Pea Stew
1/2 cup wheat berries, soaked overnight and cooked
1/2 cup green split peas (soaked overnight - optional)
1/2 onion, chopped
1 medium carrot, chopped
2/3 cup vegetable stock (or just water)
15-16oz jar or can of tomatoes
2 tsp curry powder
1 tsp cumin
1 tsp paprika
1 tsp olive oil
salt to taste

1. Saute onions and oil in a medium-high skillet until beginning to become translucent.
2. Pour in water/stock and bring to a boil. Add split peas and carrots, cooking until peas are almost fork tender.
3. Combine tomatoes, spices, and salt, cooking until excess liquid has boiled away. Serve over wheat berries!

I just barely sneaked this one into Wellness Weekends, though sadly without a photograph!
For a vegetarian twist on the classic split pea soup, check out 101 Cookbooks.

Fast Fact Friday: Organic not Green

2012-01-06T06:00:00.000-05:00

Organic agriculture is often touted as the way to go 'green' as an eater. While I've written about this particular topic in the past, I wanted to make quick mention of it in light of a NY Times article from Friday. The article discusses the trade-offs between rural economic development for poor subsistence farmers in Mexico and the environmental degradation inherent in overusing water resources and planting large swaths of a single crop. And some commercial farmers are working to make their operations more energy and water efficient. But the fact remains that if you want a cheap, cherry tomato during the winter - whether that tomato is organic or conventional - you will be sacrificing what is deemed as 'sustainability' of the system for economy and desires. So chew on that for a bit and consider next time you step into the grocery, not only "does my food have pesticide residue" but also "is my food still harming the planet."

Thirty Second Thursday: By Candlelight

2012-01-05T06:00:00.000-05:00

This evening started quite differently than expected. While still six blocks from home on my bike commute, I notice a blanket of darkness descend - no porch lights, no streetlamps, no remnant Christmas cheer. The day had not been particularly blustery. No seismic activity had occurred. For what possible reason could there be a power outage? (I still don't know the answer). But that is what greeted me as I climbed the steps up to the house.

Despite my slight preoccupation with the possible spoilage of pounds of frozen fruit, I actually quite enjoyed my candlelit evening. I did not need the internet to entertain myself, and felt no strong desire to stay awake until I could barely keep my eyelid open. While letting the gas stove do its magic (thanking my lucky starts!), I could pour over a newspaper - yes, the answer to "what's black and white and read all over" (they still do print these things)! What was cooking over the stove, you ask? Well, I believe Donkey from Shrek describes my ultimate creation best:

"You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, "Let's get some parfait," they say, "Hell no, I don't like no parfait"? Parfaits are delicious!" - Donkey, Shrek I

Apple Pecan Pie Parfait (2 servings)
2 small apples, cubed
1/4 cup water
10 drops of vanilla stevia
1-2 tsp agave nectar (optional)
2 tsp cinnamon
1 tsp all-spice
1 tbs tapioca starch

1 cup plain or vanilla non-dairy yogurt
1/2 cup chopped pecans (toasted or raw)

1. Heat water, apples, and tapioca starch over medium-high heat until water comes to boiling.
2. Lower to medium. Add sweetener and spices. Continue to cook until apples have softened and thickened to a sauce.
3. Layer apples, pecans, and then yogurt in a glass. Repeat. Enjoy!

Indulge slightly more on Simply Sugar and Gluten Free!

My Munchable Soapbox: On Food Aid

2012-01-04T07:00:00.000-05:00

On Friday I mentioned that we would be exploring food aid a bit. If you think about this topic, it's often in regards to a famine or crisis situation. In 2010, nearly 5.5 million metric tons were provided in food aid (a record low), about 14% of total cereal grain production in the U.S. And most of this food goes to a small number of developing countries, primarily in Africa. But let's start with a bit of history.

Well, we can trace the formalized food aid program in this country back to the Agricultural Trade Development Act of 1954. Yes, you read correctly, our humanitarian hunger assistance program began as a way to pawn off our surplus agricultural goods. Don't worry; President Kennedy renamed it "Food for Peace" housed under the infant Agency for International Development (USAID). But that doesn't change the fact that modern food aid really began as a response to the advances in crop production post-WWII, and has addressed the need of the government to offload the extra grain being produced, supported shipping fleets, and propped up agribusiness...in addition to alleviating some hunger in developing countries.

Listen to Cornell professor Christopher Barrett give a quick synopsis on the history of food aid.

One of the contentious issues around food aid is in what form it should be given. More specifically, should industrialized nations just be dumping food on hungry countries, or should they (we?) attempt to provide assistance that supports local producers and domestic markets? A recent Guardian article tackled this dilemma, arguing that there is a need to build capacity within a country in order to have a long-term solution to hunger problems. Other arguments I've heard are more cultural in nature - recipients don't like the type of food received and it ends up being sold or used for some other purpose. From my own idealist point of view, it is probably a more effective and efficient use of resources to invest in improving agricultural methods and infrastructure of the ultimate beneficiary.

Ok, standing down from my soapbox. Feel free to weigh in.

What's Cooking? New Year, Empty Fridge

2012-01-02T18:00:00.000-05:00

First of all, happy 2012! To a fantastic 363 days that stand ahead of us. You were probably expecting some new produce item or an elaborate meal concocted for New Year's Eve. However, after a busy week and a bare bones farmers market this morning, I have been left with a pretty darn unexciting refrigerator.

I have been waiting for my chance to make a coconut milk curry, and working from home today provided the perfect opportunity! So I rummaged through the fridge for whatever had been left from last week's produce exploits (or rather, the week before...), in order to make a warming dish for cold winter night. Though, it has been unseasonably warm here this weekend...cherry blossoms, anyone?

Kitchen Sink Curry
1/2 medium butternut (or other winter) squash, cubed (bite-sized)
1 cup cauliflower, cubed
1 carrot, chopped
1 apple, chopped
1/2 onion, diced
1 clove garlic, minced

1 cup lite coconut milk
1/4 cup plain soy or almond milk
1 tbs curry powder
2 tsp garam masala
1 tsp cinnamon
1/2-1 tsp salt

1 cup cooked mung beans
Olive oil for sauteing and roasting

1. Roast cubed squash in a greased glass dish at 400F for about 30 minutes, until soft.
2. Meanwhile, cook onions in an oiled skillet, until translucent. Add garlic, carrot, and cauliflower. Continue to cook until carrot just tender.
3. Add milks, spices and salt to taste, squash, and mung beans. Let simmer for about 15 minutes, but that let sit for another 30 or so to let the flavor meld! Perhaps it will be even better tomorrow...

This puppy is sneaking into the first Wellness Weekend of the year!

Fast Fact Friday: Price Supports

2011-12-30T06:00:00.000-05:00

On Wednesday we made a quick leap back in time to the World War era and took a look at messages from the period that are still relevant to today's food system. But there is more to early 20th century food and agriculture than anti-waste propaganda (with the most positive of connotations implied by that word). In fact, post-Dust Bowl policies served as precursors for our present-day Farm Bill.

In 1933, the Agricultural Adjustment Act (AAA) provided price supports and subsidies to grow certain crops and keep pieces of land fallow, in order to raise the value of crops and avoid a surplus. Not only do we still have crop subsidies (particularly for corn), but this act set up U.S. agriculture in favor of big producers rather than small farms and sharecroppers. Surplus crops also factored into foreign food aid, which we will explore next week!

Finally, getting to the environmental side of things, legislation at this time was also responding heavily to Dust Bowl challenges. A product of severe drought, conversion of prairie land, and extensive cropping systems devoid of fallow periods or cover crops to replenish the soil, the "Dirty Thirties" were a period of severe hardship for rural communities in the central part of the country and those who depended on them. The Soil Conservation and Domestic Allotment Act addressed these land degradation issues and formed the early skeleton of conservation programs, such as the Conservation Reserve Program, administered by the US Department of Agriculture.

Ok, so perhaps this wasn't much of a "fast fact" for Friday, but it is terribly interesting!

Thirty Second Thursday: Squashed

2011-12-29T06:00:00.000-05:00

A pumpkin is a winter squash, but not all winter squashes are pumpkins. Luckily, that does not preclude one from substituting a different squash for pureed pumpkin. I don't necessarily have anything against canned pumpkin, but as long as it is winter squash season, why use something that is preserved rather than fresh (ish)? So here is likely my last baking venture of 2011!

Not-Pumpkin Muffins

1 small butternut squash, roasted, peeled and pureed

1/4 cup apple sauce

2 tbs canola oil or melted coconut oil

15-20 drops vanilla liquid stevia

2-3 tbs agave nectar (can sub in 1 tbs of molasses for more of a gingerbread flavor)

2 tsp cinnamon

1 tsp all-spice

1/3 tsp ground ginger

1/4 tsp nutmeg (optional)

1/4 cup ground flax seed + 1/3 cup water

1 tsp apple cider vinegar or lemon juice

1/2 tsp sea salt

1 tsp baking soda

2 tsp baking powder

1/3 cup tapioca starch

1/4 cup millet flour

1/2 cup brown rice flour

1/4 cup chopped pecans (optional)

1/4 cup chocolate chips (optional)

1/4 cup ground coconut (optional)

1. Add water to flax and allow to sit for five minutes until thickening. Use a sturdy wooden spoon (I mean, what else?!?!) to mix squash puree, applesauce, oil, sweeteners, spices and flax egg.

2. Combine flours, salt, baking powder, and baking soda until well-incorporated. Finish off with add-ins and the vinegar.
3. bake in muffin tins at 350F for 20 (mini) to 35 (regular) minutes until firm and a knife comes out clean.

Need more healthier treats? Try Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.

My Munchable Soapbox: Lessons from a War

2011-12-28T06:00:00.001-05:00

"Uncle Sam says Garden to Cut Food Costs" - 1917

I write a lot about the state of agriculture and food systems in the United States. And while I try to discuss positive steps forward, I rarely take a step back to look at how we arrived at this point. Well, I finally made it over to the National Archives' What's Cooking Uncle Sam exhibit! For its modest size (only took me about an hour to view), it was densely packed with information. The next couple of "soapboxes" will stem from the leads I gleaned during this visit.

World War I marks a serious shift in the food system of the United States. It provides some insight into the current state of affairs, as well as some insight into how we should approach a rethinking of the future.

We can consider the Great War as the point of foundation for modern agriculture in this country, shifting the priority to production of particular commodities - sugar beets, corn, and soybeans. Perhaps a transition point from small, family subsistence-level farms to more mechanized and commercial production.

At the same time, World War I, the ensuing Great Depression, and World War II all represent periods of great economy. Besides war-time rations, abstaining from sugar, wheat, and meat in the name feeding the troops was seen as a patriotic act, contributing to the war effort. For example, home gardens - or "Victory Gardens" as they were called by First Lady Eleanor Roosevelt - were offered as a solution to feed a family, cut costs, and leave other crops to feed the troops. On this same vein, ad campaigns advocated for reducing waste in the kitchen, positioning economical use of all food as a contribution to the war effort.

These latter two points are particularly salient for our current approach to food and agriculture in the country. We do not presently understand the concept of moderation and frugality. According to the UN Food and Agriculture Organization, of the food wasted in industrialized nations, it is primarily in its post-processed form on the grocery shelves or the dining room table. Taking a lesson from the restraint exercised during the earlier part of the 20th century would benefit the country as a whole.

As for gardens...well, I'm a big advocate of growing one's own food and consuming locally and seasonally. But more significantly, during World War I, Americans were still within easy reach of agrarian roots and rural lifestyles. Now, the resurgence of home gardens not only provides some food, but also reconnects people (particularly ubranites) to the land and the source of their food. Perhaps we should take some cues from our country's past interactions with agricultural production and how well patriotism tied in with food production.

Next time, taking on food guidelines!

What's Cooking? Bogged Down

2011-12-26T06:00:00.000-05:00

As you know, I spent last week in New York. On Wednesday afternoon I stumbled across a farmers market in Union Square. Now I rarely say no to a turn around a farmers market, but little did I know what I would find...fresh cranberries!

Why is this surprising? Well, cranberries, for all they are a holiday favorite, are actually quite particular about where and how they grow. The necessary conditions are found in the northern reaches of the U.S. - primarily Wisconsin, New Jersey, Massachusetts, Washington, and Oregon. Cultivated in bogs and wetlands, cranberries require sandy soils and plenty of fresh water.

Although cranberries don't have quite the history of some of the other produce items I've discussed in the past, they are distinctly North American. Native Americans have utilized the fruit since the mid-16th century, and taught European settlers during the 17th century. The berry had many uses, from fighting scurvy to serving as a dye. I took home the Howe, one of the early varieties dating back to 1843, and cultivated largely in Massachusetts.

Many of the cranberry bogs are upwards of 100 years old, but there are still environmental concerns associated with the crop production. There is concern over loss of wetlands due to cranberry expansion, in addition to water pollution from the use of fertilizers and pesticides in the growing environment. And despite the fact that cranberries are a native wetland plant and will perform some of the filtering and drainage functions of wetland plants, the replacement of native wetlands with a monoculture crop presents serious challenges for proper wetland function. So when choosing your cranberries, make a point to buy organic and if possible, ask your farmer about his/her land and management practices. (mine were brought to the market by Breezy Hill Orchard from fourth generation Willow Cranberries, which practices IPM).

Now, what did I do with my berry-licious find? In celebration of the final days of Hanukkah, I created a twist on a classic dish:

Yeah, the photo is uglier than I had anticipated...

Root Veggie Latkes with Cranberry Sauce
1 rutabaga, grated
1 medium beet, grated
1 large carrot, grated
1/4 onion, finely chopped
1/4 cup tapioca starch
1/4 cup flour (can use millet, garbanzo, or rice)
1 tsp salt
1 tsp dried basil
1/2 tsp garlic powder

Olive oil for pan

1. Combine all ingredients in a bowl. Form patties and squeeze out any liquid.
2. In a well-oiled skillet, heat patties on medium-high heat, flipping after one side is browned and crispy.
3. Once both sides are golden, place on a paper towel on a plate. Can also place on a cookie sheet and leave in a warm oven. Serve warm.

1 cup fresh cranberries
1 apple, peeled and cubed
1/4 cup water
1 tbs orange zest
15 drops vanilla liquid stevia
1 tbs agave (optional)
1 tsp cinnamon
1/4 tsp nutmeg

1. Heat apple and water over medium heat until soft. Mash apple. Add cranberries and rest of ingredients.
2. Cook until cranberries start to melt and sauce thickens.
3. Serve warm over latkes!

Grist recently posted another rendition of Cranberry Sauce (and some cultural history) for your reference.

This recipe is included on Wellness Weekend at Diet, Desserts and Dogs. Also, check out this fun savory cranberry recipe on Choosing Raw.

A Big Apple Intermission

2011-12-24T19:55:00.001-05:00

Indian Plate at Candle Cafe

We interrupt the regularly scheduled programming (meaning, nothing on Saturday...) for a special holiday intermission. To those who celebrate, Merry Christmas. To those who don't...well, enjoy the fact that so many other people do and go see a movie! Or take this opportunity and read my quick recap on my jaunt to New York City. I have to admit, vegan restaurants were one of the primary foci of the trip.

Tuesday afternoon my bus arrived on time and without a hitch (a feat for Megabus). I hate to admit this, but dinner that night may have been my favorite meal of the trip, even though I literally grabbed a sandwich from Gobo. It was a grilled soy cutlet with cashew spread, sun dried tomatoes, onions with white bean soup on the side. While I didn't eat in, the atmosphere in the Upper East Side establishment was very nice and relaxing...plus the sandwich was really tasty!

See, non-vegans like it too!

Terri, a vegan sandwich shop and juice bar provided a quick grab-n-go lunch on Wednesday and Friday, but I wasn't overly thrilled. The cashew basil pesto on the marinated portobello, zucchini, mixed pepper, and red onion on gluten-free bread didn't suit my tastes. The Thai chicken wrap was much better, but not enough to keep me coming back (although the peanut butter cookie might be...).

On Wednesday evening, my friend JY and I tried out Candle Cafe. We ordered garlic focaccia (mmm); Toscana lasagna, and the daily special Indian plate - eggplant-seitan curry, yellow split pea dal, yellow basmati rice, date-raisin chutney, cabbage salad and parata bread. Surprisingly, for all its hype, none of it was earth-shattering. But perhaps that was just me, seeing as JY went on record saying, "I could eat here every meal, every day!"

Regardless, there was some tasty food to be had, amidst treking around the big city. My only food regrets are missing out on Lula's Sweet Apothecary (and the best vegan ice cream ever!) and Cocoa V being closed when I went! Now, back to my gluten-free, sugar-free existence...

Fast Fact Friday: The Gender Gap

2011-12-23T07:00:00.000-05:00

"Over 1.1 billion women farmers are not reaching their full potential"

Gender is a hot-button issue this year. The UN Food and Agriculture's annual State of Food and Agriculture, released this past March, focused on gender issues. Basically, the premise behind much of the discussion is that women, when provided equal access to training, technology, education, financial and technical resources, will not only produce more food, but make considerable strides towards alleviating hunger and poverty. If you ask me, women empowerment is the answer to many of our planet's problems...check out this nifty animated video below.

And happy 250th post, my lovely little blog! At this rate, we should hit 300 by April!

Thirty Second Thursday: Life's Like a Box of Chocolate

2011-12-22T05:00:00.000-05:00

Or at least I wish it were...Every year I celebrate a holiday season by making an assortment of chocolate truffles to give to friends. This year I acquired some vegan white chocolate, but I was sorely disappointed. It did not coat well and gummed up, so my rum raisin didn't turn out as planned. Still, I tried to be a bit more creative this year, so here are the results:

Aztec Chocolate (cinnamon and cayenne)

Peppermint

Almond

Peanut Butter Cup

Apple Cider

Pecan Pie

Rum Raisin (vg, can be raw!)
1/3 cup raisins
1/4 cup rum (can use orange juice or apple cider for non-alcoholic)
1/3 cup walnuts
2 tbs agave

1/4 cup almond meal
2 tbs powdered sugar (can blended evaporated cane or turbinado sugar until fine)

1. Soak raisins overnight in the rum.
2. Place raisins, walnuts, and agave in a food processor until coarse and coming together. Make into marble-sized balls and freeze for about 20 minutes.
3. Sift almond meal and powdered sugar. Roll each of the balls until well-coated. There you go!

Drooling yet? Happy holidays!

For more holiday goodies check out this week's Slightly Indulgent Tuesday.

My Munchable Soapbox: Growing a Generation of Farmers

2011-12-21T10:00:00.000-05:00

It is no secret that the number of farms in the United States have decreased dramatically in the last century. In 1900, nearly 40% of the country's population was in farming, but by 2000 this had fallen to 1.9%! The number of farms also fell by 63%, consolidating to fewer larger operations. And while the number of farms has grown a bit in the past decade, it still only stands at one-third the number in 1900. While population moving out of agriculture is considered a sign of development, the dwindling rural population is a bit worrisome.

However, this trend may be in the process of reversal. NPR recently ran a story on the next generation of young farmers. With most young people of generations past trying to leave farm life, the average age of farmers has been on the rise for decades, 55 years in 2002. The article presented both sides of the picture (interviewing one of our farmers at Dupont Circle farmers market!), but also gave me a sliver of hope. While folks in their 20's and 30's may still be starry-eyed idealists, it seems like we want change badly enough that this may be more than a fleeting movement.

Grist, too, recently posted on the issue of young farmers, with regards to the upcoming Farm Bill re-authorization. The article stressed the difficulty of acquiring start-up capital, particularly for those interested in small-scale and diversified farming systems. Farm Bill financial assistance is more geared towards large commercial operations, producing dairy, grains, or meat. And getting a hold of land is another daunting challenge. And these hurdles don't even account for the difficulty of making a living from growing non-commodity crops!

Despite all of the road blocks, there are a couple of exciting things in the works. There is a National Young Farmers Coalition. That in and of itself is exciting! Second, a Beginning Farmer and Rancher Opportunity Act, that will hopefully be included in next year's Farm Bill, would work to alleviate some of these financial stresses that currently bar many young farmers from entering the scene.

So, nothing is settled yet, but I think we have a lot to look toward on the horizon!

What's Cooking? Ancient Grains!

2011-12-19T07:00:00.000-05:00

Not the literally 3,000 year-old grains...

Grains make up a large portion of our diets. In fact, the three main grain commodities - wheat, rice, maize - make up nearly 2/3 of the global human energy intake! These crops are essentially grasses that we've cultivated over thousands of years to produce larger, edible fruits - the grains (composed of endosperm, germ, and bran). Some 12,000 years ago the first of the cereal crops, namely emmer, wheat and barley, were domesticated in the Fertile Crescent (yup, that region of all the Middle East unrest).

But there are other cereals that are now staples in certain regions. Sorghum and millet are staple (gluten-free!) grains of Asia and Africa. Quinoa is a pseudo-cereal grown in the Andes. Our focus today, though, is amaranth, another pseudo-cereal originally from South America and now prevalent in Africa.

Cultivation of amaranth began around 8,000 years ago by the ancient Aztecs. In fact, the dates of 7 - 26 December comprise the Aztec month dedicated to the hummingbird god Huitzilopochtli and celebrated with a wide uses of amaranth. The grain was revered for its nourishing and energizing qualities, but fell out of use when Europeans invaded the content. There are approximately 60 known varieties, however, they are often considered to be weeds. Even so, it is high in protein, fiber, amino acids, calcium, and iron! Anywho, amaranth has a long and interesting history, in addition to its currently lauded status of being a gluten-free grain.

Amaranth Porridge
1/2 cup dry amaranth
1 cup water (I subbed in 1/4 cup coconut milk; can also use cider!)
1/4 cup chopped walnuts
1/4 cup chopped apple
1 tsp cinnamon
10 drops vanilla stevia

1. Bring liquid to boil in a small saucepan. Add amaranth. Cook for about 20 minutes until grains soften (should be similar to quinoa).
2. Add stevia and cinnamon. Stir and then top with chopped apple and walnuts (or other nuts...pecans would be lovely) for a hearty breakfast...or even dessert!

Want other recipes for amaranth? Try these:
Butternut Squash, Turnip, and Green Bean Amaranth
Herbed Amaranth Veggie Patties
Mini Veggie Burgers
Leek and Amaranth Polenta
Lemon Blueberry Muffins
Amaranth and Carrot Porridge

And visit Wellness Weekends for some other health gluten-free, vegan recipes!

Fast Fact Friday: Super Bugs!

2011-12-16T09:00:00.000-05:00

According to the US Department of Agriculture, 94% of soy and 70% of corn produced in the U.S. is in fact genetically modified. This engineering of seeds serves different purposes depending on the crop, generally making them herbicide or insect resistant. Well, this year has been a tough one for the company in control of the majority of these seed resources - Monsanto. Its "Round-Up ready" corn, soy and alfalfa, resistant to the popular herbicide, has been linked to the appearance of "superweeds" that have also developed an immunity to the chemical. Now, there is evidence that insects that can withstand the pesticide Bacillus thuringiensis (Bt) toxin have been uncovered. Unlike other insects that are supposedly susceptible to Bt crops that emit the pesticide, the corn root worm seems to be the new "superbug," just fine munching on them. So, what's next in the "super" family?

Here a some more fast GMO facts and another post on GMOs.

My Munchable Soapbox: Fat Cats

2011-12-14T10:00:00.000-05:00

No, not that kind of cat! The term refers to rich, greedy and politically motivated individuals. I might soften it to make it more widely applicable to one of the failings of a capitalistic culture (is this going to very soap-boxy...?). You might be asking yourself now why we're talking about cats and capitalism.

Well, recently I was perusing this infographic on Walmart. It was both funny and disturbing. The company brings in more revenue than the largest oil company and would have the 25th largest economy in the world if this represented GDP. Not only is the chain the largest retailer on the planet, it also holds the claim for highest grocery sales in the U.S. The article notes that despite Walmart's great successes, the founding family are very frugal in terms of charitable donations (compared to say Gates or Buffett).

You might have grasped that my opinion of Walmart is not very high. In fact, I have not set foot in one in many a year. So why are we talking about the behemoth of a retail chain. Well, as a business with such a huge market share and amount of leverage, the choices for product sourcing and corporate social responsibility have resounding implications. I wrote briefly on this in 2010, but I believe it bears a little more attention.

In terms of agriculture, Walmart has made commitments to source only Marine Stewardship Council certified seafood, double the sale of locally sourced U.S. produce specifically from small and medium scale farmers, and purchase only "sustainable" palm oil and beef products by 2015. Not to mention, there are numerous company-led agriculture initiatives in the States and developing countries.

Great. If a major corporate entity takes steps to make their supply chain more responsible, this must be a big step in the right direction. With greater demand for "sustainable" food products, the actual adoption of better practices at larger scale makes it overall more economical. It also brings awareness to food purchasing decisions, among populations that may not have given much thought to where the fish or the cocoa came from. And if the Walmarts of the world require certain standards from their producers, they will get them!

At the same time, I get this visceral reaction when I think of Walmart and sustainability. Its first and foremost goal is to provide products to its customers at the cheapest price possible. Now I'm not saying that sustainable agriculture can't be lucrative, just that Walmart's business model does not account for the external costs or merely passes them on to its producers - demanding higher quality for the same low prices. There is also simply something unsettling about so much control being held by one company...

Ok, I admit it. I'm torn, conflicted, and don't think there is a really clear-cut this-is-good vs. this-is-bad conclusion. Enough preaching; feel free to voice your own thoughts!

What's Cooking? If I had a Turnip...

2011-12-12T08:00:00.000-05:00

...I'd-a-eat in the morning, I'd-a-eat in the evening, all over this la-and...eh-em. I mean, if I happened to acquire two bunches of sweet White Lady turnips this week at the farmers market... As it has come to pass, turnips have figured prominently in my diet for the past few weeks. This sweet root veggie, with a hint of bite, it excellent - morning, noon, or night. You may recall a post nearly two years ago on the origins and nutrition of the veggie, back when my Produce of the Week series was still running.

Like many brassicas and cold-weather greens, turnips become bitter and tough under high temperatures. This probably has to do with the signal heat gives to the plant to go "to seed" - putting energy into reproducing and not deterring other other creatures from consuming its structure. Then again, I am no plant physiologist. I just cook things; and let me say, turnips in some form have been featured in every meal.

Mornin' Cajun Tomato Turnips (adapted from La Dolce Vegan)

2 medium sweet turnips, diced
1/2 medium onion, diced
1/2 cup tomatoes, chopped (I used ones I had preserved this summer)
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp cayenne
Salt to taste
Olive oil to coat the skillet

1. Heat oil in a skillet over medium heat, cooking onions and cook until translucent.
2. Throw in the turnips, until the turnips begin to soften. Then add in the tomatoes and seasonings. Continue to cook until turnips are fork-tender and liquid has boiled off from tomatoes.
3. Serve with a tofu scramble! Mmmm.

Lunch: Quickie Kale Salad with Turnips and Tahini Dressing

3 large Red Russian kale leaves, chopped
1 medium sweet turnips, diced

1 tbs tahini
1 tbs lemon juice
1 tsp garlic powder
salt to taste
water or vegetable/olive oil as needed for texture

1. This is my new favorite dressing...Whisk all dressing ingredients together with a fork until smooth and acceptable flavor. Dress salad...how scandalous!

Dinner: Beans and Greens

Small bunch of turnip greens, coarsely chopped
1 cup white beans
Garlic powder and salt to taste
Olive oil to coat skillet

1. Seriously, just pan fry some greens with garlic, salt, and oil until stems are soft. Add beans for the last few minutes. Enjoy this take on a classic Italian country dish.

Well, you got not one, but three yummy turnip recipes today! For more healthy recipes, check out Wellness Weekends.

Fast Fact Friday: Organic to the Rescue

2011-12-09T10:00:00.000-05:00

According to an article in the Atlantic, organic agriculture CAN feed the world! Well, actually several UN reports and a Rodale Institute study are actually behind that assertion. It's not so much about producing as much corn, wheat, rice, etc. from the one plant. We increasing have to worry about taking care of the natural systems that allow us to continue growing food - supporting pollinators; keeping water clean; increasing resilience to climate changes. And for some fruits and vegetables, eating organic is considerably safe and healthier for your person and the planet. But while organic is not everything ... you can have large and destructive organic farms - it's a start. I wrote about what other considerations are as important, if not moreso, this summer.

Read more here and here.

Thirty Second Thursdays: Comfort in a Bowl

2011-12-08T10:00:00.000-05:00

It was a dark and stormy night...

...and all I really wanted to do was curl up in a chair and read my book. However, I also really wanted something nice and warm to nourish my body and soul (ok, that's a bit much). And honest to goodness, nothing says comfort like winter squash! I took inspiration from this recipes for Pumpkin Soup with Smoked Paprika, and topped my bowl with toasted squash seeds. We also all know now that smoke paprika is my new favorite savory spice (cinnamon will always win for "sweet").

Smoky Butternut Soup (2 servings)
1 medium butternut squash, quartered and eighthed
1/2 medium onion, rough chop
2 cloves garlic
1 tbs olive oil
1/2 cup vegetable stock or water
1/2 cup almond or soy milk (or water/stock if you don't want it as creamy)
1/2 tsp smoked paprika
1/4 tsp thyme
1/4 tsp cumin
salt to taste

1. Cover baking pan with olive oil. Roast squash, onion and garlic at 400F for about 45 minutes, until very soft.
2. Scoop out flesh and place in a food processor or blender. Throw in the onion and garlic, too. Add liquid and seasonings. Puree until smooth.

3. Serve warm with toasted seeds or perhaps some nice garlicky croutons.

I'm also posting this on Slightly Indulgent Tuesdays, so check out the other recipes there!

My Munchable Soapbox: Nouveaux Riche and Old Money

2011-12-07T10:00:00.000-05:00

The apple is a remarkable fruit. It has a long, global history and manifests in a diversity of size, shapes, and flavors. (Also, not that all three of those links are my musings on the magnificence of apples). This is sort of the crux of today's blog title. New varieties of apples are constantly in the works, being crossed and bred to produce something tastier, crunchier, juicier, you name it. At the same time, we are experiencing a resurgence of heirloom varieties of apples. I have to admit to struggling a little - do I give in to the crisp deliciousness of the recently unveiled Honey Crisp or stay loyal to the centuries-old Golden Russet or Black Twig?

Well, I was listening to a podcast the other day, when I learned of the newest star on the apple stage: SweeTango. Oh yes, it sounds like an enticing dance, but sadly it is too late in the year to give the apple a taste. Child of the Honey Crisp and the Zestar, both relatively young apples. What struck me was that the SweeTango is 'managed.' Meaning that there are strict guidelines and contingencies to even get permission to grow the patented apple. That said, I still wouldn't mind trying one...

What do you think about intellectual property rights of food crops? Do you have any preferences between the 'nouveau riche' and the 'old money' of the apple world?

What's Cooking? Ginger and Spice and Everything Nice...

2011-12-05T09:00:00.000-05:00

The holiday season is officially upon us. Now, I am not one to revel in the holiday spirit - decorating to excess; turning up the Christmas (or Channukah) music; and basking in the commercialization of religious observances. But I like to bake and I like cookies. So when I decided to throw a board game party, I really could not omit gingerbread cookies from the menu! Sadly, I am currently unable to consume said cookies; therefore, I created an alternate, gluten-free, sugar free version that is in no way, shape, or form remotely like gingerbread. If anyone has suggestions for non-sugar molasses substitutes, I'd love to hear...

Gingerbread Flowers (vg, from Vegan Cookies Take Over Your Cookie Jar)
Cookie on the left. Might post recipe later, but might not be appropriate, since I did not alter it in the least!

Ginger Chews (vg, gf, sf)
3/4 cup almond meal
1/2 cup millet flour
1/4 cup ground flax seed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 tsp ginger (or to taste)
1/8 tsp concentrated stevia powder (or to taste).
1/4 cup almond milk
2 tbs tahini
2 tbs coconut oil, melted

1. Combine almond meal, millet, baking soda and powder, salt, cinnamon, ginger, and stevia
2. In a separate bowl, mix ground flax and almond milk, letting sit for 5 minutes. Add to flours, along with tahini and melted coconut oil. Add more milk as necessary to create a non-stick dough ball.
3. Refrigerate dough for at least an hour. Then roll out to about 1/4 inch thickness. Cut out circles. flowers, gingerbread people, whatever. Place on a lined cookie sheet and bake at 350F for 8-12 minutes until beginning to set. Should still be pretty soft.
4. All to cool for a couple of minutes on the tray, before transferring to a cooling rack. Enjoy!

Wellness Weekend has some really marvelous submissions, with a lot of squash involved!

Fast Fact Friday: Fair Trade Feuds

2011-12-02T10:00:00.000-05:00

While I have not consumed a cup of coffee in over a month now, that doesn't mean I have lost my taste for the beans and the issues that surround them. Fair trade is not a new topic for this blog, even regarding coffee specifically. And I would never argue that the label is a panacea for sustainable and equitable production. However, I had primarily from a farmer's standpoint and not from the farm size angle. NPR recently introduced a podcast about scaling up fair trade to include large producers. Apparently, different certifying bodies have different views on the matter.

What might this mean for coffee consumers and producers? You will just have to listen to find out, I guess!

What's Cooking? A Thanksgiving for Two!

2011-11-28T10:00:00.000-05:00

I hope that everyone who celebrated had a lovely Thanksgiving. Mine was quiet and relaxing, with just my aunt and her cats! We whipped up a delightful, healthy vegan meal (even though she is not). Personally, I don't understand why Thanksgiving needs to be a 'gorge-fest', so creating a meal that celebrates the spirit of the holiday but is not overwhelming and extravagant is much more my style. So what did we make?

On the menu:

Roasted beet and sweet potato salad with toasted pecans and dried cherries (optional)
Steamed artichokes
Roasted acorn squash wedges with thyme

Quinoa with mushrooms and caramelized onions

1 cup quinoa
2 cups water
8 oz mushrooms, chopped
1 red onion, chopped
2 cloves garlic, minced
1 tbs Italian herbs
1 tsp garlic salt or powder
Olive oil for the pan
salt to taste
1/4 cup pinenuts

1. Bring water to boil in a medium saucepan. Simmer with the quinoa for 30 minutes or so until the grains are cooked-through.
2. In a skillet, sautee the onions in the oil until translucent. Add mushrooms (not an ACD-friendly food, but I fell off the bandwagon this weekend...) and garlic. Cook until mushrooms are soft. Season to taste and you can add the pinenuts at this time.
3. Mix vegetables with quinoa. Serve with roasted squash and the artichokes.

Check out Wellness Weekend for some other tasty holiday eats.

Fast Fact Friday: Turkey-less Thanksgiving

2011-11-25T10:19:00.001-05:00

You know I don't usually harp upon animal rights or the killing of animals. But, after a delightful animal-free Thanksgiving dinner (which I will post about next week), I thought I would provide a quick nod to the birds of the holiday. An estimated 46 million turkeys gave their lives for Thanksgiving dinner, and most of those are kept in over-crowded conditions, bred for larger breast meat than any bird found in nature. And turkey always seems to be the focus of the holiday.

Check out this clip for some non-turkey tastes:

The Perennial Plate Episode 80: Turkeyless Interlude from Daniel Klein on Vimeo.

Thirty Second Thursdays: Snickerdoodle "Fudge"

2011-11-24T07:33:00.000-05:00

Happy Thanksgiving! Hope everyone celebrating has a relaxing and fulfilling holiday. Now, onto the matter at hand...

When I began my current journey into no-sugar-dom three weeks ago, I have to admit to being completely terrified about the prospect. That meant no baked goods, no chocolate, and no fruit! Seeing as chocolate and fruit used to make up a good portion of my diet, it was a little unclear what would fill that void. Yes, almonds and sunflower seeds have become a staple, but there are times when I just want something nice and sweet.

Ricki, from Diet, Dessert and Dogs, inspired one of my new favorite sweet fixes. Who would have thought that mixing beans with some stevia and cinnamon could be so wonderful? Enjoy my take on fudge (just need to find some carob...) and take a look at some of the other ACD-friendly treats.

Snickerdoodle Fudge
2/3 cup garbanzo beans, dry, soaked and cooked until very soft
2 tbs coconut oil
1 tbs tahini
1 tbs cinnamon
20 drops vanilla stevia

1. Combine everything in the food processor while beans are still warm, until extremely smooth. Spread mix in a small baking dish, or mini muffin cups (I use a silicone pan). Place in refrigerator until they set, and then cut into squares or pop out. Enjoy!

Check out Slightly Indulgent Tuesdays for some Thanksgiving Highlights!

My Munchable Soapbox: Waste Not Want Not

2011-11-23T11:00:00.000-05:00

Thanksgiving is one of my favorite holidays. Like some of the Jewish harvest holidays (Passover, Sukkot...), it really celebrates the beauty of the season. It's a time to be thankful for what we have, and enjoy the end of the fall crop. I even harped upon this topic for a week straight last year. But one thing that has always bothered me about how this holiday has transformed over years, is the emphasis on over-consumption. So, this year, I want to address the issue of excess and waste during the holiday.

According to the United Nations Food and Agriculture Organization, about one third of all food is wasted worldwide. While in developing nations this is largely due to lack of infrastructure and post-harvest processing capabilities (like good roads and refrigeration), industrialized nations squander food after it has reached the consumer. Those 222 million tons of food waste generated annually in these countries. (almost equal to what is produced in Sub-Saharan Africa) are from uneaten restaurant portions, items past the sell-by date in the grocery store, etc.

Between Thanksgiving and New Years, we generate 5 million tons of food waste above-and-beyond our average. WorldWatch Institute's Nourishing the Planet blog has laid out ten ways to reduce holiday excess. I'm a big fan of exercising some restraint and practicing moderation (ie. this is NOT of a gorge-fest), repurpose leftovers (soups or stews are great for this), and composting.

And just a last thought, as the yoga teacher in me comes out, take some time over the next few days to really think about what you are grateful for. Despite the social pettiness, political corruption, and environmental degradation of our world, we do live in an amazing place. Look out the

Mark Bittman published some foodie thanks, if you need some inspiration!

What's Cooking: Rosti!

2011-11-21T11:00:00.000-05:00

I love potatoes. Just putting that out there. Roasted with olive oil and salt in the oven. The waxy, golden yukons; the royal hue of purple fleshed taters; the rosy glow of pink spuds. But I can't eat the quantity of potatoes to which I am accustomed. Limited to a single serving of starchy vegetable per day, sweet potatoes or winter squash usually win out over the humble potato. The traditional rosti is essentially a cross between hashbrowns and a potato pancake. But tonight I combined a medley of root vegetables, with sweet potato subbing for regular old potatoes, and created a lovely golden rosti.

This meal was inspired by The Veganopolis Cookbook and would be an excellent brunch dish or dinner side (or main meal, for me). If you can eat them, grated carrot and beets would add color and flavor!

Root Rosti (adapted from Veganopolis cookbook)
1 turnip, grated
1 parsnip, grated (limit food)
1 fingerling sweet potato, grated (limit food)
1 sunchoke, grated
1/2 small onion, chopped
1 tbs oil
salt, dill, and garlic powder to taste

1. Saute onions in half the oil in a skillet, until translucent. Season. Toss with rest of vegetables and oil.
2. Spread into a small, well-oiled pan and bake for about 45 minutes at 400F. Conversely, you can form into patties and pan-fry.

Check out other scrumptious and healthy dishes at Wellness Weekends.

Fast Fact Friday: The Newest Vegetable

2011-11-18T11:00:00.000-05:00

Pizza. Yes, you read correctly; congress is trying to classify pizza as a vegetable in the Obama administration's attempts to make school lunches healthier. Well rather, they say that two tablespoons of tomato paste, enough to cover a slice of pizza, should count as a serving of vegetables. I don't know about you, but this seems just a tad ridiculous, and makes me ask (not for the first time) whether our government officials really have the American public's interests at heart or their own pocketbook's.

Grist explains a bit of the history.
NPR blogs and podcasts (can that be a verb?) about the controversy.

Thirty Second Thursdays: Swee' Potato Puddin'

2011-11-17T09:00:00.000-05:00

Gosh darn, I almost forgot to post this! Busy week. Anywho, we'll just go with a recipe. In my third week of this anti-candida diet and I'm starting to get into the groove. My one "limit" food of the day tends to be a sweet potato. While that is often roasted, I have taken to making pro-biotic sweet potato pudding!

Sweet Potato Puddin' (2 servings)
2 medium sweet potatoes, either roasted or microwaved until soft, peeled
8 oz unsweetened soy yogurt (make your own!)
1/4 cup unsweetened almond milk
2 tsp cinnamon
10-15 drops vanilla stevia (or to taste...you may not need any)

1. Dump it all into the food processor and let 'er rip!

Check out other healthy treats on Slightly Indulgent Tuesdays!

What's Cooking? Down-Home-ish Cooking

2011-11-14T07:00:00.000-05:00

The leaves have changed and fallen. Winter, I suppose, is here. At least I can take comfort in the fact that there are many warm, comforting foods to help eke out a winter existence. Celery root and hardy greens are two great options. The former held the spotlight on my blog nearly a year ago, and the latter adds some color and nutrients to a chilly day's meal. This weekend I also discovered a new spice - smoked Spanish paprika! I was beyond excited, so had to incorporate it into dish.

Roasted Mashed Celeriac
1 celery root, cubed
1/4 medium red onion, chopped
1 clove garlic, split
salt to taste
olive oil to coat

1. Roaste all ingredients in a pan at 400F for about 30 minutes, until very tender. Stir halfway through.
2. Dump into a food processor. Blend until desired texture. And enjoy! Simple? Yup.

Smokey Greens
5-6 collard greens leaves, chopped
1/4 red onion, chopped
1/2 tsp garlic powder
1 tsp Spanish smoked paprika
1/2 cup cooked black-eyed peas
dash salt
Juice of half a lemon (optional)
1-2 tsp olive oil

1. Heat oil in a skillet. Add onions and cook until they start to get translucent. Add greens, cooking until starting to wilt. Add spices and peas, heating for another 5 minutes or so. Spritz with lemon juice. Top with celeriac mash. Enjoy warm!

Check out more healthy weekend dishes on Diet, Desserts and Dogs for Wellness Weekends!

Fast Fact Friday: Turning up the Heat on Coffee

2011-11-11T11:39:00.001-05:00

Coffee beans grow in a very narrow climatic range - too cold and you don't get beans; too hot and you don't get beans. More importantly, the lack of rain and new pests and diseases that coincide with these weather shifts are particularly detrimental to the productivity of coffee plants. One potential action to alleviate some of the stress is planting shade trees.

Read more about the plight of Ugandan coffee on PRI's The World. And buy shade-grown organic, when you can!!!

Thirty Second Thursdays: Festive Hummus

2011-11-10T11:00:00.000-05:00

As a self-professed chocoholic and baked goods aficionado, I have found that eliminating these staples from my diet, even temporarily, is quite challenging. As such, I am wracking my brain for substitutes to appease a very demanding sweet tooth! After trying chocolate chickpea dip over a year ago, I thought that something along these lines sounded promising. Melding the aromas of fall with a sweet twist on a favorite Mediterranean spread, I came to my favorite part of Thanksgiving: winter squash baked into a golden crust. Ok, maybe no golden crust.

Pumpkin Pie Hummus
1/2 cup dry garbanzo beans, soaked overnight and boiled to softness
1/4 cup liquid saved from beans
1 small pumpkin (I used carnival squash), roasted and peeled (this is a limit food and can be omitted)
1 tbs cinnamon
15-20 drops vanilla stevia (or to taste)
1 tbs raw tahini
1-2 tbs almond milk

Place all ingredients, except stevia, in the food processor. Combine until pretty smooth. Add additional almond milk as needed. You may need less if you don't use the pumpkin. Add stevia in 5-10 drop intervals until you reach the desired sweetness.

Dip celery or carrots. Eat by the spoonful (I mean, who does that...?). Check out other healthier treats at this week's Slightly Indulgent Tuesdays.

My Munchable Soapbox: Old MacDonald had a Farm Bill

2011-11-09T11:00:00.000-05:00

I gave you some recipes on Monday, now I'm dishing up some food for thought. This is an interesting time to be interested in food and agriculture in the U.S., and the Farm Bill is up for reauthorization this year. The Farm Bill is the all-inclusive piece of legislation that deals with crop subsidies, supplemental nutrition programs, and conservation measures in agriculture. It is a $284 billion expenditure over five years, with over half the funds going towards food stamps. Every five years, this package comes under the scrutiny of the congressional agriculture committee once again. Well, the National Government's budget crisis seems to have moved the day of reckoning up, with Congress' Super Committee attempting to pare down the bill in hopes of helping to balance the budget.

You can imagine that this news has many squirming in their seats, and weighing in on what should and should not remain in the text. Environmental groups and sustainable agriculture advocates are particularly concerned about what a Republican-led congress might do to conservation programs. American Farmland Trust has released a series of position papers advocating for improved (but not removed) conservation programs and supports for beginning farmers. The National Sustainable Agriculture Coalition is backing the inclusion of a Local and Regional Food Bill and the Beginning Farmer Bill. And the illustrious Chicago Council on Global Affairs released a white paper advocating for more robust nutrition programs and weeding out commodity and biofuel subsidies.

So we wait with baited breath, to see what will happen in the next week or so. In the meantime, take a peak at this great TedX talk and call your member of Congress!

My Monday Lunchbox - End of Summer Stewing

2011-11-07T09:00:00.000-05:00

Happy November, everyone! (yes, this is my first post of the month...) After a month of almost non-stop posting, I have to admit that I needed last week to recuperate. That may explain the pause in blog entries. The other reason I have remained relatively quiet is that I have been trying to get into the groove of my short-term diet switch - omitting grains and sugars (including fruit). I won't go into the WHY (TMI?), but you can get a picture of the reasoning behind the anti-candida diet on Diet, Desserts and Dogs.

If you thought a vegan's diet centered around vegetables, let me tell you that without bready products in one's life, it really puts vegetables at the forefront. This past week has included more greens, beans and nuts than I can remember. Kale and cabbage have been lunch staples. Mung beans and chickpeas have featured prominently in curries and dips. And, well, almonds and sunflower seeds have filled in all the rest. More than once already I have found myself in a bind, without food I can eat, and no way of obtaining it for hours. But I've also had the delight of thinking outside of the box, not relying on my usual go-to items to fill me up (no more three-apple days).

Because it is hard to imagine this seemingly limited array of foods satiating and nourishing a human being, I thought I would provide a little snapshot of today's lunch (figuratively speaking, as I was much too lazy to snap a real photo). Meals at the moment are indicative of the time of year - summer is in recent memory, with eggplants and peppers still in play, but increasingly root veggies, winter squash, and hardy greens claiming center stage.

Changing Seasons Stew
1 small eggplant, diced, salted, and allowed to sit for 30 minutes
1/2 small onion, diced
1 small bunch swiss chard, chopped
1 small sweet potato (this is a limit food, sigh)
1/4 cup vegetable stock
spritz of olive oil
oregano, thyme, and basil to taste

1. Coat bottom of a pyrex casserole dish with olive oil. Sprinkle half of the onions, then layer eggplant, sweet potato, chard, and remaining onions. Add herbs with each layer. Pour in vegetable broth.
2. Place in a 350F oven for at least 45 minutes, until sweet potato is cooked through. Serve with some mung beans.

Curried Mung Beans
1/2 cup dried mung beans, soaked overnight
3/4 cup water or vegetable broth

2 tsp curry powder
1/4 onion, diced
1-2 tsp olive oil

Salt to taste

Heat oil and onions in a small sauce pan over medium heat until onions begin to turn translucent. Add liquid and bring to a boil. Cook mung beans for 30 minutes or so until soft. Add a curry powder, or a mix of turmeric, cumin, cayenne, and ginger, plus any salt you feel you need. Enjoy (perhaps with millet?)

So, this is ridiculously easy to make; and mung beans are so good for you. Considered in Ayurvedic traditions as cleansing, nourishing, and balancing, mung beans are probably one of the most appropriate vegan protein sources while on this diet.

Mmm. I also have a supply of soaked raw almonds, raw cabbage salad with pesto, and some carrots...just in case! Be sure to check back to see how I'm faring on this regime; what new substitutes I find for sugary desserts; and what's new in the sustainable agriculture realm (yeah, don't forget that part!).

And for more healthier recipes, check out Wellness Weekend.

CookBOOk Mondays: Trick or Treat?

2011-10-31T11:00:00.000-04:00

Ok, that was bad. It is the day of Halloween, but honestly I could have come up with a better play on words! Plus, there is no trick, just soup... Today is the last day of the Vegan Month of Food, even though I feel like October only just began. That said, I have enjoyed the structure of this month so much that I think I will retain certain elements (posting 3-4 times a week to preserve my sanity!). At the bottom of this post is the link to a short survey for you to provide input on your interest in blog content. It will help me gauge what you want to read, as I give My Munchable Musings a bit of a makeover.

Ok, now that those nuts and bolts are out of the way, today is a cookbook double-wammy! The first is a new acquisition from Paperback Swap about which I am exceedingly happy. And the second is a favorite macrobiotic dessert cookbook.

Moosewood Restaurant Low-Fat Favorites is not an exploration in vegan cuisine, but it does have some lovely hearty dishes that served my growing desire for winter comfort foods. This weekend I whipped up a modified batch of Basque White Bean Soup - but I really want to make Callaloo and Golden Split Pea Soup in the near future.

Luscious Legume and Greens Soup
2 cups chopped onions
2 garlic cloves, minced
1 tbs olive oil
1 tbs ground fennel (omitted)
1 tsp dried thyme
1 cup coarsely chopped kale (substituted for cabbage)
4 celery stalks, sliced (omitted)
1 carnival squash, peeled, seeded, and cubed (substituted for butternut squash)
3/4 cup minced red bell peppers
1 cups diced tomatoes (my addition)
6 cups vegetable stock
2 cups mixed black-eyed and green split peas (subbed for white beans)
salt and pepper to taste

1. In a soup pot, sautee onions and garlic in oil until onions start to caramelize. Add kale and celery (optional) until tender. Then add the squash, peppers (optional), and tomatoes. Pour in stock and bring to a boil.
2. Add herbs and cook for 5 - 10 minutes more, until squash cooked. Stir in legumes and season to taste.

Today's fall baked good recipe is an adaptation of a really fabulous Kabocha Pound Cake recipe. I actually came across Love, Eric while in Florence, which is funny considering the cookbook was published in California! Because of my excess of apples during this time of year, I altered the recipe to utilize this fruit.

Honey Crisp Pound Cake
1/3 cup safflower (or other mild) oil
1/2 cup organic apple sauce
2 tbs ground flax (substituted for 2 oz firm tofu)
3/4 cup apple cider (or sub a 1/2 cup soy milk)
1/2 cup turbinado sugar + 1/4 cup agave (substituted for maple syrup)
1 1/2 cup white whole wheat flour
1/2 tbs baking powder
1 pinch baking soda
1 pinch sea salt
1 1/2 cup diced honey crisp apples

1. Whisk oil, apple sauce, flax, cider, and sugars until smooth. Let sit for five minutes.
2. Mix in dry ingredients until just combined. Add apple.
3. Bake in a greased loaf pan for 25-35 minutes at 350F.

Both of the recipes feel very homey and comforting. I hope you enjoy and get a chance to check out these two wonderful cookbooks. Happy Halloween!

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Seven Billion and Counting

2011-10-30T11:00:00.000-04:00

Congratulations, you make up 0.000000143% of the world's population. The United Nations has designated October 31st, 2011 as '7 Billion Day.' Some time during this past month, the seven billionth person was born on the planet. It is astounding to consider that 12 short years ago, we were counting six billion. We only reached our first billion milestone in 1805, but since then we have seen exponential growth.

The Population Reference Bureau has put together a map of The World at 7 Billion, characterizing life expectancy, poverty, and health. National Geographic produced another interactive map illustrating these seven billion people. But ultimately we are painting a pretty grim picture of the stresses seven billion human beings place on the planet. One of the biggest concerns related to population is how to feed the world. More people means more mouths to feed, which requires methods to grow and distribute enough food. With extreme weather events, political and economic turmoil, and high food prices, this has been a hot topic this year! While the general consensus seems to be that Malthusian predictions of Earth's carrying capacity were a bit low and didn't account for technological advances of modern agriculture, it is also clear that we need to seriously rework production and consumption patterns. No small task.

So tomorrow take a moment to think about the billions on this planet - the similarities and disparities between us, the challenges such a large cohort presents, and how you can make your one/seven billionth of the pie count. Oh don't worry, you are still unique and special.

Vegan MoFo Iron Chef: Shake It!

2011-10-29T13:03:00.000-04:00

While the northeastern States are being hit by an early snow storm, it is merely a chilly, rainy day in the District. The gloominess outside called for an infusion of cheerfulness. Luckily, I finally got my act together to complete an Iron Chef Challenge for Vegan MoFo! The secret ingredients for this weekend are carrots and oats; the perfect recipe for some sunshine. This yummy breakfast shake tastes reminiscent of the fall-winter in transition, with cinnamon undertones and a nice hearty consistency. I might have to make these more often!

Carrot Oat Shake
2 organic carrots
1/2 banana (I think 4 slices of frozen peaches would be lovely, too)
1/4 cup rolled oats (or a multigrain oatmeal)
3/4 cup almond milk
5 drops vanilla stevia
Dash cinnamon

1. Soak oats for thirty minutes in the milk.
2. Grate the carrots (optional, but recommended if using an immersion blender instead of legitimate one)
3. Blend everything until a nice, thick milkshake consistency. Yeah, that was pretty easy peasy...

Fast Fact Fridays: Lipid Layers

2011-10-28T11:00:00.000-04:00

Gosh darn, it's the last Friday of Vegan MoFo! Who knew the month of October would fly by so quickly? We should celebrate by stuffing our faces with candy on Monday! Trick or treat! Well, perhaps we (as a society) should lay off the sweet sticky goodness of candy.

According to a recent New York Times article, global obesity rates have doubled in the past 30 years. Morbid obesity refers to the condition of being 50-100% heavier than your healthy body weight, or standing at a BMI above 39. By 2008, almost 10% of men were obese, and actually 14% of women. Plus, an extra 1.5 billion people are overweight. While the U.S. still weighs in at number one (woohoo?), most countries barring a few in Africa and South Asia are tipping the scales more than before.

So, I can't really blame our weight issues on Halloween. But an increase in those carbohydrate and fat-laden foods, decrease in exercise, and general wanton abandon for consuming excess calories seems like a plausible explanation.

Thirty Second Thursdays: Dare to Bake a Povitica

2011-10-27T11:00:00.000-04:00

Turning from farm animals to floury hands, let us focus in on a baked good! The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat! While the original recipe was far from vegan, I made a few minor changes for the bread to fit the bill.

A Pearfect Povitica (Makes one loaf)
To activate the Yeast:
1 tsp Sugar
2 tbs Warm Water
1½ tsp Active Dry Yeast

Dough:
½ cup Soy or Almond Milk
3 tbs Sugar
¾ tsp Salt
1 Egg Replacer or Flax Egg
1 tbs Coconut Oil, melted
2 cups All-Purpose Flour or White Whole Wheat, measure first then sift

Topping:
2 tbs Cold STRONG Coffee (I used instant hazelnut)
1½ tsp Granulated Sugar
Oil

Quarter Batch Filling Ingredients (enough filling for one loaf)
1¾ cups finely chopped English Walnuts
2/3 cup homemade Pear Butter (1/4 cup apple cider + 2 large pears chopped + 1 tbs agave)
1/3 cup Almond Milk
¼ tsp Cinnamon
1/4 tsp Granulated Ginger

Follow instructions on original recipe for a not-too-sweet bread. It's a great accompaniment for morning tea or coffee.

My Munchable Soapbox: Musing on Meat

2011-10-26T11:00:00.000-04:00

This is my last Vegan MoFo Soapbox, and I have yet to broach the topic of meat-eating! We have previously discussed my own journey and reasons for following a plant-based diet here, here, and here. Though on the whole I don't dwell excessively on the lack of meat in my diet, and more on the other components, since we are drawing towards the end of the month, I thought we could devote today to exploring the issue.

According to a study last year, livestock occupies a quarter of the Earth's surface and one third of the arable land grows animal feed. The team of researchers from the UN Food and Agriculture Organization (FAO), Swiss College of Agriculture, World Bank, Stanford University, and the International Livestock Research Institute predicted a possible double of production by 2050. If we think about the current far-reaching impacts from animal waste, deforestation and land degradation, methane and nitrous oxide emissions, etc. all associated with livestock production, it is hard to imagine a world with even more!

A World Watch Institute report released in 2005, Happier Meals, documented the impacts of factory farming, and touts organic and local animal agriculture, and increasing the number of vegetarian meals eaten in a week! Most distinctly, the report discusses the inefficiencies of converting feed, water, and fossil energy into edible calories. A more recent publication by the Institute echos the message of this earlier work. A Vital Signs (based on FAO data) on the increase in meat production describes the serious environmental impacts - deforestation and greenhouse gas emissions - associated with the twenty percent increase in the last decade.

But at the same time, the report also notes that 70 percent of the 800 million in abject poverty (living on less than $1/day) rely on livestock for their livelihoods. In Zimbabwe, cattle's role in turning the soil has reversed the path of desertification that was threatening crops and food security. Manure is an important nutrient provider; chickens serve as pest control by eating bugs off crops; and goats, well, can clear weeds...

Ok, so perhaps you thought when I started this blog entry about the eating of animals, that it would be vegan-centric, touting the benefits of an herbivorous lifestyle. I have to say that for my part, I believe in the benefits of such a diet for health and the environment. But I think the issue of livestock-raising and meat-eating merit more critical scrutiny and informed discussion. This is particularly true in cases outside of industrialized countries, where animal protein is a luxury not a norm (or an excess!), and where that may be the difference between starving and feeding a family.

I welcome and encourage comments, in hopes of inciting perhaps a little more discussion than usual on the benefits and shortcomings of a diet inclusive of meat, dairy, and eggs.

Off the Grocery Shelves: Okra

2011-10-25T11:00:00.000-04:00

Okra has only recently entered my repertoire, kicking off the Vegan Month of Food! But because of my new-found attachment to this vegetable, I thought it would be interesting to explore a bit further. The red okra at the community farm spurred my interest in this topic. Okra is not something one would regularly find in a supermarket produce section, not even necessarily a Whole Foods. But this pod has classically been used in Southern cooking and can be happened upon in ethnic markets.

The plant stems from the ancient region now known as Ethiopia, Eritrea, and Sudan. In fact, the preparation in a "meal" batter as generally used in Southern cuisine hails from this Northern African center of origin.

Okra, too, has its share of exciting varieties. From the Red Burgundy's crimson pods to the Cow Horn that can reach eight feet high! Well, reaping the benefits of some pretty tall okra at the farm, on Sunday we prepped some fun okra fritters (non-vegan). These were so enticing that I decided to dig up a few a recipes to try out in the coming week:

Down to a week left of Vegan MoFo!!

Cookbook Mondays: In Celebration of Food Day

2011-10-24T11:00:00.000-04:00

Today is Food Day. Now, do not confuse this with World Food Day, which took place last weekend. The U.S. version was founded by two congress people, seeking to rally public advocacy around reforming the domestic food system. Six basic principles make up the agenda:

Reduce diet-related disease by promoting safe, healthy foods
Support sustainable farms and limit subsidies to big agribusiness
Expand access to food and alleviate hunger
Protect the environment and animals by reforming factory farms
Promote healthy by curbing junk food marketing to kids
Support fair conditions for food and farm workers

That is a hefty set of goals, but I encourage all of you to sign the petition on the website to garner as much support! In the meantime, it seemed like a good time to break out a cookbook I had acquired and not yet consulted: A Cook's Book of Vegetabales: Peas, Beans, Greens. This is an out-of-print Aussie cookbook focused on just what its title insinuates.

So I made this lovely dinner (and week's lunches) and forgot to take a photo (not very photogenic food, anyhow)! So, instead you get some old photos of an eggplant, and my contributions to Wellness Weekends on Diet, Dessert 'n' Dogs (both adapted from the aforementioned cookbook). I think this roundup1 is well-suited for Food Day, in so much as it promotes healthy meals and avoids the need to rely on factory farms by being completely animal-product-free!

Creamy Sweet Potato Polenta
1 orange sweet potato, washed and aerated with a fork
t tsp coconut oil
1/4 cup soy or almond milk
1 tsp salt
1/2 tsp cinnamon
1 cup polenta
3 cups water

1. Microwave potato for 3-4 minutes, until soft but not dried-out.
2. Meanwhile, heat 3 cups of water to boiling, adding polenta at the beginning. Continue to stir and add liquid as necessary, until loses its coarse, grainy texture. Add cinnamon, salt and milk.
3. Mush potato and oil together until smooth. Add to polenta with a fork, and combine until even.
4. Serve warm.

Eggplant and Lentil Salad
1 medium eggplant, diced into 1/4 inch cubes
2 tbs olive oil (I tried a smoky one!)
1/2 small onion, finely diced
1/4 tsp ground cumin
2 cloves garlic, minced
1/2 cup red lentils
1 cup vegetable stock
1 tbs red wine vinegar (optional)
1 tbs olive oil (good stuff, optional)

1. Place eggplant in a bowl with salt. Allow to sit for 30 minutes.
2. Heat 1tbs olive oil over medium heat. Add onions and cook for 2 minutes. Add eggplant and cumin. Cook for another 5-10 minutes, until onions are translucent and eggplant soft.
3. Remove mix back to a bowl. Heat second tablespoon of olive oil over medium heat.
4. Add garlic and brown for a minute or two. Then pour in vegetable stock and bring to a boil.
5. Cook lentils until soft and liquid is gone. Return eggplant to pan and cook for another five minutes.
6. Toss in vinegar and good quality olive, if so desired, before serving up.

Fast Fact Fridays: No, No, We Won't GMO!

2011-10-21T11:00:00.000-04:00

You probably ate something today that was genetically engineered (GE). 95% of sugar beets, 91% of soybeans, and 85% of canola and corn are genetically modified. The bigger issue, whether you agree with GMOs or not, is that there is just no information about what products contain them.

48% of GMO cropland is planted in the U.S.
31 countries, plus the 27 European Union member nations, have labeling laws/regulations for GE crops and food products. The U.S. (except Alaska!) has nothing.
Over 80% of Americans support GE labeling.

Last Sunday, the Right to Know March landed at the White House to show our government that the American public wants...no, needs...information to make decisions about what we purchase and what we consume!

Thirty Second Thursdays: A Caffeine Jolt

2011-10-20T11:00:00.000-04:00

My friend is amidst qualifying exams for her PhD work in mechanical engineering. This means months and months of studying for three thirty minute technical oral exams at a white board; in other words: months of long hours and late nights. So, in her final weeks, I sent off a batch of these tasty (caffeinated) cookies!

Jumpin' Java Chip Cookies
1 1/2 cups whole wheat flour
1 cup sugar
1/4 cup instant hazelnut coffee (or plain + 1 tsp hazelnut extract)
1/3 cup oil
1/4 cup hot water
1 tsp vanilla
1 tbs ground flax
1 tsp salt
3/4 tsp baking soda
1/2 cup chocolate chips

1. Whisk together sugar, oil hot water, and instant coffee until coffee is completely dissolved. Add vanilla and flax, allowing to rest for a minute or two.
2, Sift flour, salt, and baking soda over wet ingredients. Mix only until combined then fold in chocolate chips.
3. Spoon tablespoons of dough onto a lined/greased cookie sheet. Bake at 350F for 15-20 minutes, until starting to brown and set, but still pretty soft to the touch. They will harden as they cool.

"Dangerously delicious...satisfyingly crunchy" -RZP

My Munchable Soapbox: Frankenfood or Hunger Hero

2011-10-19T11:00:00.000-04:00

This week, let's focus on genetically modified organisms, or more commonly referred to as GMOs. Why? Well, this past Sunday, a march that began in New York on the first of the month ended with a rally in front of the White House. The Right to Know March focused on the lack of information around GMOs in our food supply and the American public's desire to know what we eat.

That is a fair concern, considering how many of the products on grocery shelves contain GMO ingredients. We've had big stories about round-up ready crops created superweeds and controversy over patent law cropping up in farmers' fields! Genetically engineered (GE) crops are quite a polarizing topic of conversation, particularly in countries in the European Union and other regions where labeling is required and many products banned entirely. However, I think the topic of GE crops is even more fascinating in the context of rural development and food security.

I have struggled with the concept that genetic engineering can play a crucial role in creating drought-tolerant crop varieties, improve nutritional content ("Golden Rice" is the classic example - enhanced with vitamin A to combat blindness), and feed a growing population. A couple of years ago the New York Times Room for Debate column took on this issue, with both sides of the spectrum weighing in. While the pros cited biotechnology as the way to combat climate change impacts and boost yields, harping on those who would write off these scientific feats, it seems as though very little evidence has shown the outstanding benefits resulting from GMOs. Raj Patel brings up the critical point that at present we produce enough food to feed the planet, but lack of access to these calories from poverty and poor infrastructure is ultimately at the root of hunger.

So after all this reading and musing, what are my thoughts on the topic? For me personally, the issue of GMOs is a no-brainer. I don't want to eat them. While there probably is more hype and hysteria than is merited, the fact remains that we are playing with something we don't fully understand.

As for feeding the world, I don't believe we need to go there. From an ecological perspective, engineering traits into our crops is not the same as boosting the natural systems that confers properties of adaptability and resilience. Building soil healthy, harboring pollinators, and ensuring the function of surrounding ecosystems is essential to a whole system with adaptive capacity. On the development side of things, many of the proposed GMO crops, as did the rice and wheat of the Green Revolution, require more inputs, more water, more seeds (since they often can't reproduce on their own)...for a poor African farmer, who knows if these added expenses and inability to save seed outweigh whatever engineered benefits they convey.

So, that was perhaps a bit longer and more rambling than intended, but hopefully it shed some light on the range of issues associated with genetically modified foodstuffs. I did not march on Sunday, but I do think that knowledge is power and we do need to increase awareness around the ubiquity of GMOs, both domestically and in our humanitarian aid and international development work!

Off the Grocery Shelves: Eating Your Greens

2011-10-18T11:00:00.000-04:00

Kale is one of those vegetables that is experiencing a resurgence of interest among eaters in this country. A staple winter crop of yesteryears, few of the varieties once cultivated still make their way onto the dinner plate. Even at the farmers market, pickings are a mere shadow of what they could be: lacinato/dinosaur kale, Red Russian, and curly. With origins in Italy and the Mediterranean, this older sibling of cabbage has been a part of a human diet for 2,000 years. In fact, the hardy winter green played a critical role in the survival of the Scottish Highlanders!

Browsing the Cornell University Vegetable Variety Database, I came across 49 distinct varieties that made the phytophile in me almost giddy! A few different types of Siberian, the Lily White, Even'Star, and Pentland Brig, not to mention some Asian transplants like Ryokuho and Suiho. So now I am waiting with bated breath for kale for sale to diversify. In the meantime, I'll stick with some delightful Lacinato.

In fact, on Sunday, we made caramelized pears and kale with the kids at the community farm. My hopes weren't high considering we were cooking some green leafy substance. However, I was pleasantly surprised by how receptive and even enthusiastic the kids were about eating this slightly sweet superfood combo. Guess that just goes to show every veggie is worth half a chance!

Cookbook Mondays: A Taste of Veganopolis

2011-10-17T11:00:00.000-04:00

Once upon a time there was a fantastic vegan restaurant in Downtown Portland. I know, not all that unheard of. But, this was the lunch spot my mother, sister, and I frequented every year around New Years. We'd usually split a tempeh sandwich or salad with seitan chicken. At one point, we sampled the mac 'n' cheeze with peas, only to miss all the days they served that delectable dish from that point forward. And then one year it was gone. The cafe up and moved to Chicago. Well, I don't know how well it fared out in the Windy City, but I do know we sorely missed it in Portland. Luckily, I finally came across The Veganopolis Cookbook and now can make cheezy macaroni to my heart's content!

Ok, so maybe not. Instead, this weekend I cooked up an exotic soup and some down-home greens!

Curried Roasted Cauliflower Soup with Green Peas (adapted for a large single serving)
1 1/2 cup cauliflower florets
1 tbs garam masala
1/4 tsp salt (more to taste)
1 1/2 tbs olive oil
1/2 cup soy or almond milk
1 1/2 tbs white spelt flour
1/2 cup peas

1. Massage 1/2 tbs olive oil, salt, and garam masala into cauliflower. Spread on baking pan and roast at 450F for 30-45 minutes until well-browned.
2. Meanwhile, heat rest of oil and flour in a saucepan over medium-high heat, whisking until color begins to darken. Add milk and stir until the mixture thickens. Turn off heat until cauliflower finishes.
3. Once roasted, add cauliflower to saucepan and puree until smooth. Return to heat to reach a simmer and add peas. Cook until peas are tender. Taste and adjust seasonings as desired. Serve!

Cajun Slow-Cooked Greens (I also halved this recipe)
2 tbs olive oil
1/2 cup finely diced celery
1/2 cup finely diced onions
1/2 cup finely diced sweet peppers
1 tbs garlic powder
1 tbs onion powder (omitted)
2 tsp ground white pepper (omitted)
2 tsp ground black pepper (omitted - ok, I don't like pepper. So sue me)
1/2 tsp cayenne pepper
1 tsp ground nutmeg
2 bunches of collards (or mustard greens), chopped
1 cup tomato stock (liquid from roasted tomatoes, or vegetable stock)
salt to taste
seasoned rice vinegar, to taste (omitted)

1. Heat onlive oil over medium heat in a skillet. Add celery, onions, and peppers. With dry spices, sautee until onions are soft and translucent.
2. Add chopped greens. Cook everything at least 30 minutes.
3. Add salt and vinegar to taste. Easy peasy!

B.A.D: At What Cost?

2011-10-16T10:39:00.000-04:00

Today is Blog Action Day (B.A.D)! This event really served as the impetus for rejuvenating my blog in 2009, with climate change as the year's theme. Food is actually this year's theme, but it has thrown me for a loop. Everything I write about has some connection to food, so choosing one topic on which to focus is rather a toss up. However, as it happens, today also marks the 30th annual World Food Day. Coincidence? I think not! This year's theme is Food Prices - From Crisis to Stability.

We have explored food prices to some extent, particularly with regards to how increases have already impacted my baking inclination. According to FAO, rising food prices, at their all-time highest this year, have set 70 million people back into poverty. Now it seems that the cause of food price volatility would be a pretty straight-forward, supply side issue. But in fact, there are many drivers including trade policies, distorting trade policies, and extreme weather and temperature events.

In the States we don't experience these food price hikes in the same way as those in developing countries. Particularly for the portion of the population which spends a disproportionate amounts its income on food, even purchasing the staple grains and starches to feed a family is a stretch. Curiously enough, many small-scale farmers in the developing world are actually net buyers of food, despite producing crops. This means, that you get a very poor subset, suffering acutely from higher food costs.

This, of course, varies between countries and regions within a country. Oxfam International has created its own visual to depict the hunger predicament in countries in the global south, influenced largely by food prices, addressing the key culprits behind each country's situation. World Food Programme (WFP) has set up a FAQ around these price changes.

I don't have any answer. Policy changes and research and development have been proposed over and over as solutions to overcoming these recurring and worsening challenge. That said, it is difficult with such a complex global food economy to ensure that funds go to those who need it most. Have a happy Blog Action Day, and I hope you have some quality time to dwell on issues of food!

Fast Fact Fridays: A Cacao Catastrophe

2011-10-14T11:00:00.000-04:00

Most of the world's cocoa is grown in Ghana or the Ivory Coast. These areas, sadly, are slated to be impacted considerably by climate changes. A study by the International Center for Tropical Agriculture (CIAT) predicts that by 2030, we will see a significant decrease in cacao production. Now I don't know about you, but that leaves a bitter taste in my mouth!

Thirty Second Thursdays: Save Some Green; Grow Your Own

2011-10-13T11:00:00.000-04:00

Gardens are the new insurance policy. From country dwellers to urbanites, the number of backyard gardens keeps on growing as the economy remains stagnant. 'Food gardens,' as they are deemed, supplement families' grocery purchases. A recent New York Times article documented the boom of vegetable gardens out in Kentucky. And if you remain unconvinced about the merits of vegetable gardening, leave it to Sesame Street!

My Munchable Soapbox: Growing a New Generation of Eaters

2011-10-12T11:00:00.000-04:00

Do you remember your favorite food as a child? During elementary school, I recall counting down the hours until lunch; the hours until I could whip out my bright red squeeze-it, a nutty-chocolatey Little Debbie bar, or perhaps a Lunchables mini pizza. Junior high school was not much better, with the freedom to buy lunch resulting too often in milk shakes and fries being my vegetarian version of a complete meal. The cool food to eat is that which is the worst for our health, particularly for young, growing bodies.

Well, this October marks the first year of Farm to School Month. A resolution enacted by congress (I know, holy cow!) last November, this month shines a spotlight on those farm to school programs meant to improve childhood nutrition by education on the origins of food and support local farmers. The goal in mind is getting kids out in the garden, connecting them on a whole new level to their food, and cultivating an appreciation for those fruits and veggies produced from the soil.

At the same time, school lunch programs are starting to get a much needed makeover. The reauthorization of the Child Nutrition Act last December tightened the health requirements on federally-funded school lunches. But it's not as easy as removing the strawberry pink milk or the pizza slices, said a New York Times blog article this week. School lunches need a champion, someone to make "the salads and the sweet potatoes" fun and enticing, and increase awareness around these healthier options.

Looks like there is a long way to go before young eaters pick peas and carrots over chips and candy, but these small tremors will eventually add up to a large wave! Find out about farm to school programs in your State here.

Off the Grocery Shelves: Apple of My Eye

2011-10-11T11:00:00.000-04:00

America has a particular affinity for apples. There is nothing, supposedly, as patriotic as apple pie; An apple a day keeps the doctor away; and who didn't try buttering up a teacher by offering up a shiny red apple? It's not as though I haven't written about apples before, either! But the intersection of apple season and Vegan MoFo merited a revisiting of apple diversity, in particular.

Growing up I was confronted with two apples - green and red; sour and sweet; Granny Smith and Red Delicious. How deprived I was, with these poor excuses for apples. Now there may be ten or so varieties on your grocery shelves; perhaps a Gala or a Fuji, a Golden Delicious or a Macintosh/McIntosh (yes kids, Apple computers was very clever...). But apples are over 8,000 years old and have had plenty of time to diversify to the over 2,000 varieties in existence today.

As with many fruits and vegetables, creative farmers are starting to bring these heirloom varieties back to the mainstream, starting out with their local market audience. I have become endeared to the crisp white flesh inside the deep burgundy skin of the Black Twig. I anticipate the appearance of the gold-flecked skin of the Golden Russet. When I want the tartness of a Granny Smith with considerably more apple flavor and character, I reach for a Spartan. For a beautiful and sweet red apple, there is the Wealthy.

And some apple varieties are in danger of falling into oblivion. The Gravenstein, classically know for its applesauce because it travels poorly, faces pressure from wine grapes for orchard land. Endangered apples are no joking matter, and also present such interesting and exciting apple experiences. On the other hand, Pink Ladies and Honey Crisps have only recently hit the shelves, as newer products of apple breeding, and tend to pack a punch of sweet juiciness.

So there you go. If you are not content reading about the fruit, or just eating the apple straight up, check out Mark Bittman's matrix of apple-y uses!

Further reference: Morgan, Joan and Alison Richards. The Book of Apples. Random House, London: 1993.

Cookbook Mondays: Happy Blogiversary!

2011-10-10T11:00:00.000-04:00

It was just two short years ago that this little blog came into being (well, actually was resurrected from an earlier start). As the beginning of the second week of Vegan MoFo, I think that this is excellent timing! I had just returned from nearly three months traipsing around Europe, soaking up the cultures, getting my farmin' on, and generally enjoying good food and interesting places. My blog was a venue through which to voice some of my own struggles on issues regarding food and sustainability. In fact, the second post attempts to explain the link between veganism and environment, and how that is not a one-size-fits-all approach. And since then, My Munchable Musings has gone through its own set of growing pains, taking on issues beyond the local farmers market and oven.

Well, here on my blog's second birthday, I stand before you, once again dwelling on the oven and the market. Somehow, after closing down the stand at the Sunday market, I managed to acquire a large quantity of Italian plums. Perhaps I look like I'm in need of all the market produce I can carry, because this happens not too infrequently. So, seeing how a day of celebration was only mere hours away, I sat down with my cookbooks to determine what to make with this early fall bounty. That is when I came across a recipe for strawberry-rhubarb galettes in The Millennium Cookbook. This book hails from the vegetarian restaurant based in San Francisco, and offers up creative and delicious dishes. While I did not quite adhere to the strawberry-rhubarb filling, this galette is no exception.

Ginger Plum Galette (adapted from the Millennium Cookbook)
Pastry Dough
3 cups white whole wheat flour
1/2 cup almond flour
1/4 cup unrefined sugar
1/4 tsp salt
3/4 cup canola oil
1/2 cup soy milk

1. Combine all dry ingredients. Add oil, working through flour until thoroughly mixed. Add soy milk a little at a time until the dough comes together in a ball.
2. Roll out dough to about 1/4 inch thickness. Cut out circles of 5in in diameter. Gather scraps, form ball, and repeat until most of dough is gone.

Filling
2 cups ripe Italian plums, pitted and quartered
1/3 cup dark brown sugar
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 cup tapioca starch

3. Mix together all ingredients.
4. Place dough circle on baking sheet. Scoop 1/4 cup into each circle. Fold edges in and press corners together.
5. Bake at 350F for 35 minutes, or until starting to brown and filling bubbling.

Serve warm with non-dairy ice cream, and reflect on the year past!

Fast Fact Fridays: Experiencing Hunger

2011-10-07T19:01:00.000-04:00

Tonight marks the eve of Yom Kippur, the Jewish day of atonement. From sundown to sundown, we abstain from eating and drinking, devoting time to self-reflection. This one day during the year Jews around the world experience some form of hunger. Yet, on a daily basis nearly one billion people live in a chronic state of hunger.

925 million people are undernourished, approximately one in every seven.
2/3 are found in Asia and the Pacific, but Sub-Saharan Africa has the highest percentage of its population suffering from hunger.
25% of children in developing countries are underweight.

Sign onto the One Billion Hungry campaign. It's a start.

Thirty Second Thursdays: A Pesto Plight

2011-10-06T11:00:00.000-04:00

How many times have you sat down to make pesto and realized you were missing a crucial ingredient? Pine nuts, for example. Or basil. Ok, maybe that's just me. But lucky for you, pestos are what you make them! Take the really basic recipe and fly with it:

3 cups fresh basil leaves
6 tablespoons pine nuts
2-4 cloves garlic
3/4 teaspoons course sea salt
6 tablespoons olive oil

Try these alternative combos:

Lacinato kale, walnuts, garlic, lemon juice, sea salt, and walnut/hazelnut oil
Arugula, sunflower seeds; garlic, salt, and olive oil
Mizuna, soaked raw cashews, sesame seed oil, and sea salt
Mustard greens, pumpkin seeds, green garlic, grape seed oil, sea salt, and lemon juice.
Pistachios, olive oil, salt, and green garlic

Spread on crackers; toss with cabbage or roasted potatoes; eat with a spoon...

My Munchable Soapbox: Dealing with Disaster

2011-10-05T11:00:00.000-04:00

Do you ever feel like the world is crumbling around you? Perhaps in a figurative sense. But lately I have felt as though the Earth itself is conspiring against humankind. We have had a record tornado season, a heat wave, a cold spell, and even an earthquake in the eastern U.S. A drought in the Horn of Africa is leaving over 12 million people suffering from hunger, children being hit hardest. While political instability has contributed to the food crisis in the region, crop failure is largely to blame. Floods continue to ravage Pakistan, leaving many homeless and hungry.

Farmers in the U.S. have not been exempt from the craziness on this planet. Storms in the wake of Hurricane Irene left much of the northeast under water, leaving many farmers in the region with less than 20% of their crop remaining. The New York Times published an article on how farmers in New York are coping with the devastation. While some of the stories are heartbreaking, the resilience of the farming community and how they take everything in stride is inspiring!

Off the Grocery Shelves: Grapes

2011-10-04T11:00:00.000-04:00

First of all, happy 200th post to my lovely blog! Let's pop the champagne...or talk about other varieties of grapes...

I recently returned from a weekend expedition to the sunny San Francisco Bay Area. Besides seeing friends and enjoying the lovely weather, I of course made it to one of my old haunts - the California Avenue Farmers Market. It is astounding how much more amazing are California farmers markets than those on the east coast. Despite September coming to a close, I could get almonds and walnuts, green beans and long beans, plums and peaches galore. And yes, I bought grapes.

While grapes do grow out here, California is known for its wine country and associated vineyards. Humans have had a long love affair with this fruit, dating back to ancient Persia. Evidence of wine-making dates back to 6,000 BCE in Georgia (the country, not the state) and domestication around 3,200 BCE. Don't forget that grapes figure into biblical passages over and over, making this "fruit of the vine" a popular edible.

But grapes have become so banal. You have your green and your purple; your Thompsons and Flames. But grapes come in many shapes and sizes, at least 100! At the market I picked up some Concord, reminiscent of that Welch's grape juice box you slurped as a child. The petite muscats possess a delicacy that is hard to pinpoint. I grabbed some bunches of crisp gentle reds and some juicy seeded greens to complete my haul. And what enjoyable plunder it was!

Cookbook Mondays: Best of Bloodroot V.II

2011-10-03T11:00:00.000-04:00

Cookbooks come in all shapes and sizes. There are the hard-bound volumes, with glossy pages, and crisp photos. There are thin-paged tomes, with more words than your favorite epic novel. Some have illustrations; some have stories. While I love beautiful food photography, the cookbooks I keep returning to are pretty unassuming, low 'fluff' guides to cooking good food.

The Best of Bloodroot Volume Two: Vegan Recipes is one of those. Born out of a small veggie restaurant out in Connecticut, this cookbook has a very DIY attitude to food. It is organized by season, which is fantastic, and has a really great variety of cuisines. The other nifty bit is that a large portion of the baked goods call for a sourdough starter...not your usual chocolate cake!

I gave okra a shot - my first time prepping it! It is suspected that okra originated in Africa (or possibly south Asia), and spread to the U.S. along with the 17th century slave trade. You can probably see how it has become a staple of good ol' Southern home cooking! Too avoid the sliminess that follows cooking the mucilaginous seeds, a quick fry is recommended. I tried the 'dry roasted okra' in the book, modifying the spices slightly. My version is included below:

3 lbs baby okra
2 tbs olive oil
1/2 tsp cayenne
1 1/2 tsp curry powder (or your own mix of turmeric, cumin, coriander, etc.)
1 1/2 tsp salt

1. Stem and slice okra in about 1/4 inch pieces. Heat oil over medium heat and cook until crispy. The hotter the oil, the faster it crisps. DON'T add water.
2. Season okra in the last five or so minutes and let spices cook into it. Serve warm with some tasty grain (quinoa?) and curried mung beans.

What else can I do with okra?

Pickle it!
Fry it!
Braise it!
Gumbo it up times two!
Or just eat the darn thing raw!

What an exciting adventure!

A Vegan Month of Food

2011-10-02T11:00:00.000-04:00

It's October 2nd. Yes, you heard me correctly. We have completed three quarters of the year 2011. Not to dwell upon the obvious, but that just astonishes me. Well, another astonishing little tidbit, is that the Vegan Month of Food (MoFo) has already rolled around again. The idea is to post once per weekday for the entire month. Like last year, I've given themes and my month-long plan a little thought, but have failed to pre-generate the content I had hoped for. However, below is my current plan for the month:

Mondays: Cookbook of the Week - my culinary library has been feeling neglected as of late, what with the wealth of online recipes and a busy schedule. However, I've dusted off a couple to try out some new recipes.
Tuesdays: Off the Grocery Shelves - it's a vast world of edible plants, so let's look at something you wouldn't necessarily find at your local supermarket.
Wednesdays: My Munchable Soapbox - there is always something going on in the vast planet related to food. I'll pick out some interesting news bits and provide a little food for thought.
Thursdays: Thirty Second Thursdays - quick tips for makers and eaters
Fridays: Fast Fact Fridays - yeah, that sums it up.

Stay tuned to see how the month pans out. Hopefully, I'll find time to sleep!

Dare to Bake: I Kinda Can Believe It's Not Butter

2011-09-27T12:00:00.000-04:00

Who doesn't love the luscious, flaky, buttery layers of goodness that is a croissant? Or better yet, a twice-baked pan amande or pan au chocolat? Oh la la. And while there are pretty spectacular vegan versions of many dairy-laden, egg-heavy desserts, butter croissants tend to pose some difficulties. For September, I was given a chance to let vegan croissants shine...I failed pretty miserably.

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child! Check out the real recipe here (pdf).

I decided to consult one of my favorite cookbooks, Blood Root Volume 2. It has guided me through some pretty fantastic scones and cakes, not to mention the 'real' food! But the croissant recipe, I found, had a few quirks that yielded rather disappointing pastries. Using water and mixing coconut oil with flour are the main culprits for a baked good that resembles more of a crescent roll than a croissant. Looking back on a prior successful attempt at flaky wonderfulness, I've tweaked the recipe in a way that will hopefully yield some more decadent treats. Beware, though, this version is much messier...I would not recommend wearing something you would hate to see covered in grease stains!

A Not-So-Buttery Croissant (based on recipe from The Best of Bloodroot Volume II)

1/4 cup warm water (100F)
1 tbs active dry yeast
1 tbs sugar

1/4 cup coconut or almond milk
2 - 2 1/2 cups all purpose or white whole wheat flour
1/3 cup oil (canola, safflower, sunflower, or nut)
2 tsp salt
3 tbs sugar

1/2 cup solid coconut oil
1/4 cup olive or canola oil
2 tbs coconut milk

1. Mix warm water, yeast, and sugar. Let sit until starts to bubble.
2. Combine milk, oil, flour, salt, and sugar. Knead until no dry bits remain. Add flour if stick. Wrap and refrigerate for 30 minutes.
3. Mix together coconut milk and oil and vegetable oil. Place in refrigerator for 20-30 minutes until firmed up again.
4. Roll out half dough on a floured surface into a rectangle about 1/4 - 1/2 inch thick. Slather oil mixture all over, leaving about 1/4 inch around the edges. Fold into thirds, pinching the edges. Roll out again and spread oil again. Fold pinch and place in refrigerator for 45 minutes. Repeat with second half of dough and oil mix (if you have leftover spread, you can use it in the next round).
5. After refrigerating, roll out again into a rectangle, fold into thirds, roll out, fold and place back into refrigerator. Repeat with second half. And repeat this step once more.
5. Roll out dough into a parallelogram from which you can cut triangles to roll up into crescents. You can add fun things like cinnamon sugar, almond paste, and chocolate slabs. Shape and place on a cookie sheet. Allow to rise for 1 hour.
6. Bake at350F until just starting to brown. Brush with coconut milk or oil and continue to bake for another 5-10 minutes. Allow to cool or eat right away!

What a scrumptious challenge. I'll be back in business for blogging after this weekend...and my imminent move...so stay tuned for the upcoming Vegan Month of Food (MoFo)!

A Frugal Foodie

2011-09-17T11:00:00.000-04:00

First of all, let me apologize for the infrequent and sporadic postings...this should improve once the craziness of life in September calms down. In the meantime, let's talk about eat healthy, while not spending an arm and a leg.

Today, Slow Food USA is challenging people to gather friends and family in order to cook a healthy "slow food" meal for under $5 per person - Take Back the Value Meal. This is the average price of a fast food value meal. A fast food deal like that also costs you about 1200 calories, and the cheeseburger alone (for example) emits about 13.4 pounds of CO2 equivalent greenhouse gases - driving an SUV for a year is equal to eating about ten of these. Bigger challenge: less than $5 per day?

But cheap, healthy, homemade food is not only possible but quite enjoyable! Being on a budget myself, I've learned a few tips and tricks to spending little for a lot! Take a gander and add your own in the comments section:

1. Buy in bulk - and not the type of bulk that you carry away from a Costco. There is a time and a place for that type of purchasing. I am talking about bulk bins of dry goods: oats, rice, grains, legumes. A pound of dry beans costs under $2, is equivalent to nearly four cans, and does not contain all the added preservatives and salt. You can make a delicious and nutritious meal complete with protein (beans or lentils) and whole grains (brown rice, barley, etc.) for a pittance!

2. Make your own - this follows along with buying in bulk, since both lead to less packaging and waste. But most times, making your own food rather than buying it ready-to-go is cheap (barring things like granola bars, sadly). Instead of going out to lunch, dropping $5-8 on a sandwich, pack leftovers from the night before. If you want a cheap snack, microwave some popcorn kernels you bought from those bulk bins in a paper lunch bag for 1.5 minutes! Making your own yogurt is simple, too, and a fraction of the cost of individual yogurt containers (1/2 gallon soymilk ~$3.60 = 8 small jars yogurt).

3. Grow your own - you may not have room for a full-fledge garden (I don't), or even some raised beds, but odds are you can find space for a pot or two of herbs. Basil, thyme, oregano, mint, and chives make for easy herb gardens and cut costs of the dried stuff. You can also check your local surroundings for community garden space, and get your hands a bit dirty. Beans and lettuces are good starts!

4. Buy only what you will eat - we squander nearly half of our food annually, most of it thrown away! Think of the wilted lettuce mush or that moldy ol' tomato. Often we toss the remains of meals or let food spoil because our eyes are bigger than our stomachs - whether that occurs when purchasing the produce or cooking a dish. Give some thought to what you buy and how much you make before getting carried away!

5. Eat seasonally - bet you haven't heard that one before! But if you think about, when does your food cost the most? Are those strawberries in December really worth the pretty penny they cost? Seasonal sales at grocery stores may be the time to capitalize on certain produce items. Yes, you can get a banana all year long for 29 cents (sigh, I do too), but that doesn't hold for everything. The first apples tend to be more expensive than those during the middle of the fall, and when you are selling the last blueberries of the season, no matter how decrepit they look, you can charge whatever you want!

6. Looks aren't everything - try hitting up your local farmers market for "seconds", or blemished, fruit. Particularly during the height of a season, farmers often have more of certain produce items than they know what to do with. I usually get pounds and pounds of slightly-less-than-perfect peaches, nectarines, and tomatoes during the summer bounty. These either end up frozen, as smoothies, baked into pies, or even eaten straight up.

7. Indulge every now and then - none of us are saints, and if we try to be, at some point we might just crack! So, in the word of Michael Pollan, "eat food, not too much, mostly plants" ... but pick your treats. I usually go for chocolate. A good quality, dark chocolate bar, is not cheap. But, it's worth a splurge every now and then for a treat. Perhaps it's a nice dinner, a glass of fancy wine, or that fabulous heritage variety of beans you've been eying at the grocery store (what? did I say something?) Food should be enjoyed and not be an austerity measure, so it's worth going a little crazy every once in a while to change things up!

How do you save money while being good to your health and that of the planet?

Empty Fridge Quickie

2011-09-11T19:28:00.000-04:00

An empty fridge does not an empty belly make. A week and a half ago, I returned to DC from nearly a fortnight in the Pacific Northwest. Though I had enjoyed an array of delectable eats while away, I dreaded returning home to an empty refrigerator. What had I left behind? Would I be reduced to eating peanut butter and carrots as I had a few years back in college? (note, I didn't actually have any peanut butter in the fridge...) In fact, located in the chiller was a head of cabbage, a beet, and a couple of carrots. What luck!

After a little bit of chopping, a little bit of food-processing, and a little bit of whisking, I had myself a tasty cabbage salad. Of course, my friend berated me for bringing only a pail of slaw for lunch, but in my defense, I was severely limited in terms of resources and time! Anyway, it is a surprisingly filling, very refreshing end of summer salad. And just for reference, a 'slaw' is any salad composed of shredded cabbage!

Slaw:
1/2 small head of cabbage (red or green)
1 medium beet
2 medium carrots
handful raw sunflower seeds (optional)
handful dried raisins or cranberries (optional)

Dressing:
2 tbs olive oil
1 tbs orange muscat vinegar
1 tbs soy yogurt (or tahini)
1/2 lemon, juiced
2 tsp coarse grain dijon mustard
1 tsp agave
salt to taste
sprinkle garlic powder

It also seemed high-time I posted something to Ricki's Wellness Weekend roundups!

Lessons from Chocolate with a Soul

2011-09-07T21:00:00.000-04:00

For the pastcouple of months, we have been exploring the practices and stories behind somebean-to-bar chocolate makers. While these chats have been quite enjoyable, theyhave also been extraordinarily illuminating. Several key themes surfaced duringmy chocolaty conversations, and I thought we might take some time to explorethis further.

1. Labels aren’t everything – whileeco-labels have become very handy indications for us lay-folk in distinguishingproducts that strive toward the greater good, they are not silver bullets. Infact, most of the chocolate makers with whom I spoke were more inclined to workdirectly with farming communities to determine the most beneficial arrangement,rather than purchase cacao from a fair trade organization. Moreover, workin

2. More bang for your bean – bean-to-baroperations that complete the whole production cycle within the country oforigin retain much more value for the local, regional, and national economies.Keeping the jobs of growing, processing, and packaging within the country oforigin also keeps the economic benefits there. Similarly, skipping themiddlemen and working straight with the producers to improve their practicesand the quality of their beans results in not only a better bar, but more moneystaying in the community and going to the farmer.

3. Where there is passion, there is a way– each of the companies I interviewed started from a small seed, a passion forchocolate, and for some a love of a place. Artisan chocolate is a niche market,so there are huge challenges to overcome when bumping heads with the big guyslike Hershey’s and Nestle. The passion and drive of the founders seems to havekept the businesses on the map.

4. Think systems – without even overtlyacknowledging this, each chocolate maker approached their business consideringthe entire system. It’s not just about the integrity of the ecosystems; theaccess to training and markets to earn a decent wage; or even what happens onthe farm itself. Every point on the chocolate value chain is important.

5. Savor, don’t stuff – like many tropicalimported commodities, a $1 bar of chocolate does not reflect the true costsassociated with making the treats. But we are talking about the food of thegods here! The strength of good chocolate is that there are complex flavors,subtle notes, and a richness that the other stuff lacks. I know (believe me, Ido) it’s difficult to just each a piece or two, but consider the complex routethat chocolate took to get to your mouth, and really savor each bite. It willbe all the more enjoyable!

I guess themessage from this is very similar to Michael Pollan’s food rules: eat chocolate(with a soul, hehe), not too much, mostly dark, from a company you know andtrust.

This was somuch fun, that I want to explore more! If you have suggestions for otherenvironmentally/socially responsible chocolate companies (and contacts?),please let me know. Also, I’m toying with ideas for some other commodity cropsand will gladly take requests.

Ode to a Bike Basket

2011-09-04T21:58:00.000-04:00

Ode* to a Bike Basket

It had only been half of the day,
but post-market there seems like no way,
to get myself up the hill,
with no frightful bike spill,
and my produce still fit for display.

With six pounds of ripe peachy loot,
and another of tomatoes to boot,
some eggplant and greens,
squash, taters, and beans,
carrying it's quite a pursuit!

So how did I get home, you ask?
The answer I will gladly unmask.
For lo and behold,
a bike basket so bold,
Stepped up and completed the task.

Though my balance was off quite a bit,
and my bags from the day barely fit,
the basket stacked high,
in attempt to defy,
the gravity acting on it.

So now you see how essential this crate
is for my ability to haul market freight.
Bring it home without loss,
to make dinner and sauce,
no denying that it must be fate!

Much thanks to my spectacular bike basket for delivering me, and my bounty of veggies, fruits, and canning jars, to my apartment safely and in one piece. It is truly a wonder how much stuff fits into one of these baskets, and I can't count the number of times it has saved me from certain failure. This is for you, bike basket. May you see many more miles ahead of you!

*I am aware that this is in fact limerick metre, but that's just how I roll...

A Cherry by Any Other Name...

2011-09-03T15:40:00.000-04:00

“What isthis?” a lady asked a market vendor. A raspberry, was the slightly exasperatedresponse the woman received, but not at all what she had hope for. She wasinterested in the particular variety of raspberry for sale. Perhaps this woman at the Portland Sunday farmers market is indicative of a growingawareness of the diversity within our food system. However, the fact remainsthat we have been trained to think of foods as apples, oranges, beans, lettuce,garlic…often done without recognizing that there may be tens, hundreds,even thousands of varieties of each.

If I askedyou what is your favorite fruit, how would you respond? Would you tell me thatyou love Sea Breeze strawberries? Or Red Haven peaches? Or Lapin cherries? OrBrown Turkey figs? Well, most people would just say apples or pears, plums orbananas. But the multitude of playful, and sometimes comic or witty, namesopens a whole new world of market produce fun. I’ve sold Music garlic and Spartanapples, sautéed some Red Russiankale, and enjoyed a Mortgage Raisertomato and Rattlesnake beans.

But there ismore to agro-biodiversity than fancy names. From an evolutionary perspective,our agrarian ancestors had the right idea. Cultivate crops suited to differentclimates, available at various times during the year, resistant to certainpests. For example, usually you will see strawberries in June and July, andthen they are done. But an ever-bearing variety will actually produce in May,June, August, and September, albeit smaller fruit spread out over the seasons. Ultimately, diversity builds resilience inthe agro-ecosystem and tempers what would otherwise be very lean years. It’sour insurance policy; eggs spread out over multiple baskets; a diversifiedportfolio; you get the picture.

And thenthere is taste. When we are talking food, let us never forget taste. Fruits demonstrate the beauty of diversity very well, so let’s examine my love affair with cherries.Sadly, this fruit is not so prevalent on the east coast (and the season endednearly two months ago), but I had a run-in with these pitted wonders last weekend in Portland. I am sure you know the Bing variety – dark purple, juicy,deep – and you may be familiar with the Rainiers – tie-dyed yellow and pink,with a light summer flavor. But have you heard of Lapins (maybe…)? Or the Staccato? Or Tulare? Eachhas its own distinct flavor profile, not to mention staggered growing seasonsand ideal weather/soil conditions. What I didn’t realize until my east coastmove is that those are just the sweetcherries; sour cherries seem to be big around here and have there own extendedfamily tree.

So, here’s achallenge: as fall approaches swear off your typical fuji or gala apples thateveryone knows, and seek out their interesting cousins. If you are stillbasking in end-of-summer fruit bounty, have a blind peach or tomato tasting.Oftentimes farmers will advertise the varieties they grow, but if they don’t,just ask!

To find someinteresting varieties of your favorite fruits and veggies, check out SlowFood International’s Ark of Taste and its US catalogue.

For the Love of Chocolate

2011-08-30T11:00:00.000-04:00

Photo compliments of Amano Chocolate

There seems to be a trend among artisan chocolate makers – creative, handy, entrepreneurial types. Well, the founders of Amano Chocolate, based outside of Salt Lake City, UT, are no exception. A marriage of a love of designing and building and a passion for chocolate, Amano lives up to its namesake – Italian for “by hand” or “they love.” (oh, Italians…). I had the pleasure of speaking with one of the founders, Art Pollard, about the story behind the confection and the inner workings of the business.

Let’s start at the beginning. What set things in motion for you to go into chocolate-making?

Oddly enough, you can probably track my passion for chocolate back to a physics lab. I grew up in Los Alamos, NM where the National Laboratory is located. By the time I was thirteen years old, I was working in several different university nuclear research labs. Through college, I designed and built equipment for my university's physics department – the same one where I started working on the various nuclear projects. It was there, while eating a chocolate bar, that I first contemplated making my own chocolate… My co-workers said I couldn't do it and first informed me that chocolate, in fact, comes from cocoa beans!

Years later, a $2 truffle from a Belgian company with an outlet in Hawaii took chocolate to a whole new level for me. My business partner, Clark, and I have put our lab background and love of creating and building to good use. While we started out working as programmers with chocolate making as a side business or hobby, it has slowly taken over. I flew out to Europe to study at a confectionery school, searched for the right machinery to make the chocolate, and visited cocoa plantations around the world to find the right beans. Once we found a space and started experimenting with the beans, it was a matter of choosing when to test the market.

Somehow, National Public Radio (NPR) managed to get hold of one of our early batches, and began touting our chocolate as one of the best in the country (and featured in NPR’s 2007 Valentine’s Day article). While we weren't officially launched yet, when the NPR attention centered on us, Clark and I looked at each other and said, “I guess we’ve launched!”. But seriously, the artisan chocolate industry is just about everything I enjoy in life. I get to rebuild machines that are close to 100 years old. I have always enjoyed horticulture. And I am also a dire-hard foodie. So it’s the perfect combination.

How did you choose your current sources of cacao? Single origin vs. mixed?

We choose our sources of cacao based entirely on flavor. It’s a lot of work to figure out the best way to process the beans, which is why we can’t pursue every source of bean that comes to us. At this point, each of our chocolate bars is single-origin. While it would be a great challenge to pursue a high-quality mixed-source bar, I’m having too much fun making single origin chocolate right now!

In what ways do you consider the long-term social, economic, and environmental sustainability of the company as a whole?

Well, every area is different. But as far as cocoa is concerned, I don’t think that Fair Trade really works. The premium is barely 5%, and little of the price premium consumers pay actually reaches the farmers. On the other hand, working directly with farmers, helping them learn to grow and harvest quality cocoa, opens the door for chocolatiers willing to pay more for quality. We are paying at minimum twice market rate and as much as four times. None of the money goes to a certifier in a developed nation – it goes directly to the community where it belongs.

I noticed that you travel a lot! Do you interact directly with cacao growing communities, and if so, what is the most rewarding aspect of working at this level?

We interact with farmers at various levels, both on large plantations and cooperatives, as well as small-scale farmers. We also obtain differing quantities of cacao from the different growers.

Whenever we finish a chocolate bar, we always make an effort to take the finished product back to the communities for them to try. In general, it is tough to get chocolate in the tropics, because of the hurdles in storing it, and the opportunity for farmers to eat chocolate made with their own beans is a rare treat. For me, it’s a honor getting to know a farmer who really cares about what he does, meeting his family, and being entrusted with his entire year’s crop. It is a great responsibility to have the cacao in the factory, with the imperative to do something truly special with it.

Where do you see the company headed? Any exciting upcoming developments?

We are developing some new origin bars, but the details are still under lock and key!

Final (and most important…) question – if you could eat any chocolate, which would it be?

They are all my babies! It is totally a mood thing, though. The Chuao bar from Venezuela is spectacular, and for that we are paying four times the market rate. Our Madagascar is beautiful. The Dos Rios from Dominican Republic is also a favorite. Ecuador has some really wonderful beans, but the finished chocolate sold today has not been spectacular. Our Guayas bar has met with success where these other tries have failed. No matter what, each has its own unique tale and own individual flavor profile. It just depends on the time of day, my mood, etc. And like I said, each of them is like one of my babies!

Wow, another unique and not-at-all linear path to the chocolate biz. Thanks to Art for a lively and enlightening conversation, and best of luck on the mysterious future plans! In the meantime, I think I’ll go have another piece of that Madagascar bar sitting in my room…

Let's Talk Organic

2011-08-28T01:30:00.000-04:00

Note - photo is NOT from Portland...

First off, greetings from Portland, OR and the first ever Vida Vegan Conference! After two full days of munching and musing , I am left with a lot to think about and a whole new perspective on the vegan community.

One of the panels I yesterday was on nutrition. While very interesting, the panel raised an issue with which I still feel torn. Organic is always better. As you may recall, I have written about organic production in the past - particularly with regards to berries and compared to conventional. So, obviously I don't disagree with the merits of choosing organic, but rather the principle that one can blindly put faith in an organic product. Depending on your values and goals, it is not always better.

As with most things in life, there are two sides to the coin. A Grist article from about a month ago, in response to a separate Scientific American blog post provides some serious insight on this issue. The selling points: GMOs are not allowed, dangerous chemicals are banned and generally it is more energy efficient. But sadly, in the world in which we live, even organic agriculture is not all sunshine and roses. Industrial scale production does employ approved pesticides, monocropping, and heavy machinery for tilling the soil, etc. There is debate over nutritional benefits, though I fall into the camp that organic-done-right is superior in micronutrients.

So, while I support organic in theory, in practice I think a blanket acceptance is too simplistic. I would rather support a local farmer, who may not be certified organic but makes thoughtful decisions about the use of chemicals, than a nameless organic agriculture giant with whom I have no connection and no established relationship. Get to know your farmer, find out if he/she strives to a more agro-ecological approach that aligns with the services nature provides us, and support those who do at the market or through a CSA.

What are your thoughts on organic? Is that what you tend to purchase?

Dare to Bake: Sweet Stuff in Life

2011-08-27T12:00:00.000-04:00

Another month has come and gone. Can you believe it? This month was crazily busy, but I managed to produce some outputs for this challenge.

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at Chocoley offered an amazing prize for the winner of the most creative and delicious candy!

Dark chocolate covered salted caramel popcorn

Salted caramel ingredients: turbinado sugar, almond milk, fleur de sel

Dark chocolate disks with cranberries and pecans -or- dates and walnuts

Chocolate-covered figs (and strawberries)

Fruit complements of my fantastic farmer!

Home Sweet Home

2011-08-24T21:00:00.000-04:00

I've been dreaming about blackberries for weeks. Granted, we do have them in DC, but something feels special about PNW berries. And when they start to ripen in the late August sun, there is a bittersweet taste that comes of surviving the other ten dreary months and knowing that the grey will return in only a few short weeks. But that is the reality in which Seattle-ites live.

On Sunday afternoon, I took a trip down memory lane and went blackberry picking in my parents' neighborhood. Perhaps I should clarify, we moved to the neighborhood when I was 18 months old, so most of my childhood summer memories have their roots in this very location. Despite the suboptimal weather that has shortened and delayed growing seasons along the northwest coast this year, I managed to bring back quite a haul of berries.

After consuming not an insignificant number, I decided these pretty tart little beauties were dying for a place in a pie. Luckily, Lisa of Vegan Culinary Crusade is still accepting raw pie entries for the mini pie challenge! I also posted this puppy on Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays (it's been a while).

Blackberry Almond Petite Pie (yield 1 small tart or deep dish cupcake size)

Crust

1/2 cup raw almonds

6 dates

1/4 cup flaked coconut

1 tbs ground flax

1. Whiz all ingredients in a food processor until starting to stick together. Press into mini tart pan (or make do with a cupcake tin...)

Almond Creme

1/4 cup raw almonds, soaked for 60 minutes

1 tbs raw agave

1 tsp lemon juice

1 tsp water

2. Same deal, food process all ingredients until creamy. Layer about halfway into the crust.

Blackberries

1/3 cup blackberries

1 tsp raw turbinado sugar (optional) or agave

3. Toss and let sit for at least 3o minutes (maybe do this first) until getting juicy. Layer into the tart. ENJOY!

Are there any places you visit that make you feel like a child again?

A Sage Lunch

2011-08-23T22:43:00.000-04:00

You may recall a post last year on Seattle restaurants. It needs updating, with new restaurants and those I've patronized since, but there was one I had yet to try - Hillside Quickies. Ok, I still have not been, but one of the locations recently become Sage Bakery and Cafe. This vegan spot on Capital Hill is a compact storefront with character to boot.

And the food is not so bad either! My mother and I split the Fire-Roasted Yam sandwich and the Mama Africa burger. Both were marvelous, but I liked the quinoa burger filling while my mother favored the sweet potato stacked on focaccia. While it's a bit pricy ($10 average sandwich price), it gets brownie points for serving up fare I would not normally make at home. As for that post-lunch chocolate craving...well, I would curb your sugar craving elsewhere unless desperation kicks in.

On that note, I will briefly mention the detour on my bike ride home from the late lunch. Flying Apron Bakery just opened its second location in downtown Redmond! This gluten-free, vegan, organic bakery offers fantastic peanut butter cookies, 50% off its day-old goodies, and an assortment of soups, sandwiches, and salads. It is hard to get gluten-free right, but Flying Apron does a pretty darn-good job (though, perhaps skip the cinnamon roll).

Three days to Portland!!!

You're Invited!

2011-08-22T19:02:00.000-04:00

This time of year, the proportion of zucchini in my diet peaks, although lags slightly behind tomatoes and peaches. While I enjoy it simply prepared, roasted or sauteed, sometimes it is necessary to infuse a little something extra. My fellow DC bloggers, Victoria of the District Chocoholic and Valerie of City|Life|Eats, have invited any interested blogger to participate in a Zucchini Chocolate Blog Party. Yes, you heard me right, a celebration of two spectacular edibles!

The idea is to share a recipe of your choice that involves chocolate and zucchini. It can be sweet or savory, use any type chocolate or summer squash, and ascribe to one of four challenges:

Challenge: A recipe using chocolate and zucchini
Plant-Based Challenge: A vegan recipe using chocolate and zucchini
Gluten-Free Challenge: A gluten-free recipe using chocolate and zucchini
Ultimate Challenge: A vegan and gluten-free recipe using chocolate and zucchini

Based on my track record, you can probably guess what I chose. My situation was complicated slightly due to the fact that I am residing at my parental units' home, but I managed to scrounge up a few ingredients and make use of the large patty-pan squash from Sunday's farmers market. Some leftover frozen cherry halves were icing on the cake. Enjoy!

Chococherry Zucchini Cookies (yields 12ish large, vg, gf)

1 cup grated zucchini

1/4 cup vegetable oil (can substitute applesauce for lower-fat version)

1/4 cup powdered sugar

1/4 cup brown or turbinado sugar

1/2 tsp vanilla or almond extract

1/4 cup unsweetened cocoa powder

1/2 cup almond meal

2/3 cup oat flour (or other gluten-free flour)

1/2 cup tapioca starch

1/2 tsp salt

1 tsp baking powder

Cherry halves - about a dozen

1. Grate zucchini into a bowl. Add oil, sugars, extract, and cocoa powder, mixing until uniform.

2. Combine rest of the dry ingredients until it all comes together. For cookies, the dough should be pretty thick, so add more oat flour as needed. If you decide to make mini cakes, it can be a little more batter-like.

3. Use a tablespoon to scoop the dough onto a lined cookie sheet. Press a thumb into the center of the cookie, and the place a cherry half in the dent.

4. Bake at 350F for 20-25 minutes until outside of cookie set. Allow to cool before consuming... or, plop a scoop of vanilla soy ice cream on top and dig right in!

I think this is one of those "bake your cake and eat it too" moments.

Heirlooms in the Garden

2011-08-21T21:00:00.000-04:00

An heirloom can be defined as "something of special value handed on from one generation to another." Many of us are in possession of an item of this sort, such as a piece of jewelry or dinnerware. The same principle can be applied to seed varieties, pass down over the course of centuries, from generation to generation. And like your grandmother's ring, the seed passed down reflects the conditions under which it was developed (though, you also end up with a greater diversity of crops, while one ring tends to remain a single ring). Heirloom vegetables and fruits harken back to a day prior to the industrialized methods of farming that reward uniformity, and if any of you have seen those ugly heirloom tomatoes, you know what I mean!

I can't seem to stop writing about peaches and tomatoes, can I? Perhaps that is because they are so flavorful and wonderful at the moment. Perhaps that is due to the large quantities of the two fruits I have been consuming. Either way, it is always nice to incorporate in a new flavor or two to change things up.

Well, A Couple Cooks recently posted a delicious recipe for an heirloom tomato and peach salad! Very summery - refreshing and nourishing. The photo gracing the blog emphasizes how the deep red of the tomatoes contrasts nicely with the vibrant yellow flesh of the peaches and makes the green of the mint pop (and the couple themselves make a pair of beautiful bloggers!)

Though a really simple and quick recipe, I made a few changes to suit my mood and herbs on-hand:

1 heirloom tomato

1 large peach

3-4 leaves basil

dash of white balsamic vinegar

pinch of fleur de sel or sea salt

Five days more to Portland!

A Week Out West

2011-08-20T17:05:00.000-04:00

Greetings from Seattle! Yesterday's full day of travel has landed me in my parents' house outside of the city for the next week. This is exciting in its own right, but the impetus for the visit, particularly for the timing, is actually the Vida Vegan Blogger Conference next Friday! It's hard to imagine that I have been waiting for this event since I found out I was attending back in February. Well here I am, and planning on enjoying a relatively relaxing week lead up to the fun.

This morning, I made a visit to the Redmond Farmers Market. It didn't disappoint - with stall stocked full of tomatoes, eggplants, peaches, and zucchini. There was cauliflower, kohlrabi, green beans, and corn. It looked not too dissimilar from the markets back in DC. Maybe a few less peaches here, a few more broccoli florets there. But when I bit into a peach and popped a blueberry into my mouth, the difference became readily apparent. Where the blueberries (and most other berries this time of year) are phenomenal, the peaches for the most part are underwhelming. Geography - and the associated climate, soil profile, topography, etc - seem to make a huge difference in flavor, and possibly nutrition, of market produce.

If one examines the USDA's maps of producing regions, it quickly becomes apparent that the growing conditions for my two "homes" are very different. While I'm not well-versed beyond simple difference in weather between the district and the state of Washington, you can imagine that the mountainous topography and higher latitude of the Puget Sound Region contrast sharply with the subtropical climes and only mildly hilly terrain of the Nation's Capital.

Ok, enough ranting. I'll be back tomorrow. Six days and counting!!!

A Belated National Can-It-Forward Day

2011-08-14T16:41:00.000-04:00

My kitchen has been getting a lot of use on Sunday afternoons. After we pack up at the farmers market at around 1:30pm, I stuff my bike basket full of overly-ripe produce items and race up the hill to my apartment. Then, I proceed to spend the entire afternoon processing the bulk of seconds peaches and tomatoes acquired at the aforementioned market. Whew.

Well, yesterday happened to be National Can-It-Forward Day! While I have to admit that my usual summer canning activities did not differ, I thought I would take a moment to extol the benefits of canning. Canning as we know it really only dates back to mid-19th century, but the premise behind it and other older food preservation methods are the same: make the months of bountiful harvest last during times when plants won't grow. Why do I can? When you see the tables overflowing with tomatoes and peaches at the market, it is a hard to suppress the urge to bottle it up! And honestly, when one's favorite fruits come out in droves too great to consume in one sitting, there really is no other option. And thus we come to the Sunday canning adventures.

Slicing and freezing peaches was my go-to up until this point. Last year I had a good five or six gallon freezer bags of peach slices to tide me over through (half) the winter. However, because of limited freezer space, I have jumped into the marvelous world of canning fruit. Peaches packed in a light, vanilla bean infused, sugar syrup. Yum. Crossing my fingers that they are a success. Learn more about preserving stone fruit here. As for the tomatoes, you can read about my exploits with those last year. I have that canning venture down pat!

Taste of Summer

2011-08-07T22:05:00.000-04:00

Washington DC supposedly empties as August rolls around. People go on vacation, escape the oppressive humidity of the swamp that houses our Nation's Capital (...I don't think it's so bad...). As such, one would assume that the city turns to a ghost town. But you wouldn't think that after seeing the packed stalls at the farmers market this morning. Perhaps this was the last hurrah before people skip town. Perhaps it was in celebration of National Farmers Market Week! Even so, I think that the crowds today were a testament to the fact that farmers markets in the summer are festive, alluring, and downright breath-taking.

August is perhaps what I consider to be the epitome of summer, at least in terms of food. Today marked the first Sunday farmers market of August 2011, and you could tell immediately that summer is in full swing. While the berries are winding down (unlike in the Pacific Northwest), stone fruit abound. Hot weather vegetables include zucchinis, eggplants, and tomatoes (really these are also all fruit...) start to claim real estate.

Considering the prevalence of these last fruits of the earth, it seems only reasonable that one should take this into consideration when preparing meals for the coming week (and believe me, the peaches have already been accounted for...). So here I offer you a very simple, very easy, and very delicious summer stew that takes advantage of the height of summer produce. It's scalable, storable, and takes virtually no effort.

Slow-roasted ratatouille

1 medium Italian eggplant

1 large yellow summer squash

1 large or 2 medium tomatoes

2 cloves garlic

1 sprig of fresh oregano

1 stem of fresh basil

salt to taste

olive oil to coat the bottom of the pan

1. Slice eggplant into rounds (about 1/4" thick). halve, and then place in bowl and salt. Allow to sit thirty minutes. Meanwhile, slice up squash into rounds, slice tomatoes and garlic.

2. Coat bottom of a pyrex casserole with olive oil or spray. Layer eggplant, zucchini, some garlic, and tomatoes. Salt. Place basil and oregano here. Continue with a second layer of eggplant, zucchini, garlic and tomatoes.

3. Cover casserole with lid (or foil) and bake at 325F for an hour, or until everything is really soft and the garlic literally melts in your mouth.

4. I like to add red lentils or split peas. Can serve with crusty bread or polenta. Would also be tasty adding fresh corn from the cob or caramelized onions. ENJOY!

Ricki's holding a weekly roundup of recipes. Check out other healthy summer eats at Diet, Desserts and Dogs!

Across the Mediterranean

2011-08-03T22:26:00.000-04:00

Have I mentioned how much I love summer? Not today? Well, I do. Besides the fact that I was born in July (oh, did we skip my 25th, this year...oops) and the weather is warm and sunny, there is so much good eatin' to be had. Summer is the season of tomatoes and zucchini, of peaches and berries, of eggplant and peppers, and of course - FIGS! Those teardrops of with which I fell in love during my farming excursion in Italia, how I have dreamed about their return to season. Well, the first of the fruit have arrived, just in time for this month's Raw Recipe Challenge! Considering the heat, a raw recipe is quite welcome.

Lisa of Vegan Culinary Crusade and Nicole of A Dash of Compassion have challenged readers to a month of mini pie making, in the raw. Unfortunately for my free time (what little there is), pies are probably my favorite baking pursuit, and I happened to learn of this challenge at the beginning of the month. Let's just say that this month may see a disproportionate number of raw pies...

Taste of Tuscany Tart (yields 1 mini tart; vg, gf)

Crust

1/2 cup raw almonds (optional - soak for an hour prior)

4 dates

1. Food process all ingredients until they begin to come together. Add a tsp of water, if necessary. Use fingers to press firmly into a small tart pan.

Banana Cream

1 medium banana (I like mine pretty unripe...)

1 tsp agave

1 tsp lemon juice

2. Place all ingredients in the food processor until smooth. Spread evenly over crust.

Figs

2 medium, sliced

3. Arrange fig slices daintily on top of banana puree. Perhaps drizzle a little agave or garnish with some sliced almonds.

Wasn't that simple? Just you, fresh ingredients, and something with a sharp rotating blade (watch out for that). Can't wait until my next raw pie? Check out my baby apple pies!

What a Peach

2011-07-31T18:16:00.000-04:00

I'm not a large person. Standing just over 5'1" (yes, that 1/4 inch makes a difference!), let's just say I'm actually pretty small. So perhaps it is not all that surprising that I like small things - dollhouse furniture, kittens, gelato spoons, and yes, tiny tupperware. In fact, my use of said compact containers my sophomore year of college, that my friends began referring to these (and later other things) as "Rachel-sized."

You are probably thinking, why is she telling us this, and what does it have to do with peaches. No, I have not stumbled upon some amazing petite peach. Instead, I have stumbled upon large quantities of the fruit. Working at a farmers market offers the tremendous benefit of supplying with (almost) more produce than I know what to do with. However, unlike on the west coast, the majority of the fruits are not certified organic.

The difference in climate is partly to blame for this discrepancy between east and west. Tree fruit on the Pacific coast tends to be grown in dry regions, such as the San Joaquin Valley in California and the eastern parts of Washington and Oregon. Conversely, on the Atlantic side of the country, fruit-producing areas are hot and humid during the summer months, the perfect weather to encourage fungi and insect pests that decimate crops. That said, my peach bounty comes from Toigo Orchards, which practices Integrated Pest Management (IPM). IPM does not prohibit the use of pesticides, but rather stresses the importance of synergies between different land management practices (such as cultivating beneficial insects).

With all that said, I still was left with this dilemma of peach abundance earlier today. I know, boohoo, poor Rachel. Alas, I am but one person (and everyone seems to be absent from my office this week) and I had a good many very very soft peaches needing immediate attention. So what did I do? Make a half-dozen Rachel-sized pies, of course!

Rachel-Sized Honeyed-Vanilla Peach Pies (7-8 pies; vg)

crust

1 cup all-purpose flour

1 cup whole wheat flour

1/3 cup sugar

1/2 tsp salt

1/3-1/2 cup oil

1 tbs cider vinegar

water as needed to form a ball

1. Combine all ingredients but water until well incorporated. Add water little by little until the dough just forms a ball. Do not kneed or overwork.

2. Roll out dough on a silpat or wax paper until a little less that 1/4 inch thick. Cut out circles about 4in diameter. Place in greased large "deep dish" cupcake molds (about 2in diam)

filling

2 cups diced, very ripe, peaches

2 tbs honey or agave

1 tsp vanilla

1/4 cup tapioca starch

3. Combine all ingredients. Let sit for five minutes. Fill cupcake tin with fruit, but try to avoid the liquid.

crumble

1/2 cup oats

1/4 cup flour

1/4 cup pecans

1/3 cup raw sugar (could also use agave)

1/4 cup oil

2 tbs applesauce (optional)

2 tbs coconut (optional)

4. Mix together all ingredients. Crumble on top of mini pies.

5. Bake at 350F for 35-45 minutes, until fruit bubbles and crumble is lightly browned.