Day 3: Who's Day Tuesday? Michelle!!

Today is Who's Day Tuesday, which means that a friend of mine will be sharing a recipe. Today that friend is Michelle. 

Michelle has been one of my best friends since we worked in a molecular genetics lab together five years ago. (Five years ago?!?!) It wasn't long after Michelle started working in the lab that I realized that not only did we work together, but we also lived about three apartments away from eachother. This led to me first meeting her (now) husband, Walter, as I was carrying a handle of gin across the parking lot to my apartment, which is a really embarrassing way to meet someone. 

We had too much fun most of the time. We hosted a joint Halloween party where Michelle was a mad scientist and I was a pink flamingo--which turned out to be self-fulfilling prophecies! Or almost. Michelle is now working towards her doctorate in environmental health at the University of Alberta, and I went on to become a crazy bird lady. She is studying schistosomiasis, or swimmer's itch, so if you are in Canada and have swimmer's itch, you should report it at her website on swimmer's itch! 

Disclaimer: This picture is about five years old!
I didn't know any better about the feathers at that time in my life!

 We were each other's bridesmaids when we got married, but not only that, Michelle is also one of the best drinking buddies I have. Some of our best times includes multiple Modest Mouse concerts, Isotopes baseball games, beer festivals, and karaoke night at the Thirsty Ear, an MIT on-campus bar (most entertaining karaoke EVER). Sadly, it's now been over a year since we have been able to see each other in person, since we live far apart on student budgets and have not been back to Albuquerque at the same time. (Extra sad face here).

Anyways. Michelle is also extraordinarily crafty. She knits amazing scarves, she made her own paper flowers for her wedding, and she also bakes beautiful cakes (she even made her own vegan wedding cake, which is the recipe she is sharing today!). Walter is also amazingly crafty. He made his own 3-D printer and CNC machine. He was our wedding photographer and did a phenomenal job! And today is also Walter's birthday! So Happy Birthday Walter! 

We miss you guys! 

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It’s the beginning of September, Fall is in the air, and all I have to say is NOOOOOOOO!!!!  I’m not ready yet, why can’t there be more months of summer? I’m originally from New Mexico, where we do get all the seasons, but they’re quite mild compared to my current location, Edmonton (that’s in Alberta, Canada ya’ll). Here in the great, white North, I’ve learned to really value the summer because it doesn’t last long, and it’s when all the amazing food is available. Granted, there are year-round farmer’s markets here, but the options become very limited, especially for things such as fresh-picked berries; so I’m stocking up!

In honour of the last days of summer, and my husband’s birthday, I’m going to share with you an amazingly awesome recipe (slightly modified) that  I found a couple years ago on another Vegan blog called Hungryface (http://hungryface.blogspot.ca/2009/06/blueberry-sundays.html) for Blueberry Lime Cake. I’m going to include a little trick I learned for preserving farm-fresh berries as well as a recipe for a delicious Lemon Lavender frosting, which happens to go amazingly with this cake.

While I’m new to Vegan baking, I can say that this recipe is fast, simple, and doesn’t include very many ingredients. It’s incredibly diverse in delivery as well, because you can use it for muffins, cupcakes, regular cake, or even a wedding cake! All of which I have tried and have loved every time I made it, as well as my husband… and the rest of my family too.

Tip for saving fresh berries...

So you go to the market and buy a ton of fresh berries because, one, they are delicious, and two, you know you’ll use them for something if not just snacking, but what do you do if you can’t use them right away, especially if they’re really ripe? Well, you can freeze them, and it’s really easy. Just rinse the berries and then lay them out evenly on a parchment lined cookie sheet. Place them in the freezer until frozen, maybe 15 minutes or so? Once frozen, place them in freezer bags, and store in the freezer until you need them. I wouldn’t go beyond a couple months as they will probably get freezer burn and start to taste bad. See super easy!

Blueberry Lime Cupcakes – makes 15 cupcakes/muffins

1 1/2 cups flour
2/3 cup sugar
1/2 tsp salt
1 Tbsp baking powder
1/3 cup vegetable oil
1 1/4 cups vanilla almond or soy milk
Zest of one lime
1 cup fresh blueberries (can use frozen as well)

Preheat oven to 375 F.

Combine dry ingredients in a mixing bowl. Zest the lime into the dry ingredients, making sure not to get any of the pith.

Add the oil and almond milk (soy milk may be used as well) and gently fold into dry ingredients to combine.

Add the blueberries (fresh or frozen, fresh is better) and barely combine.

Pour or scoop into cupcake pan - remember to line the pan with paper cups (can also use one 8 inch round or one 9 X 9 pan).

Bake in center of the oven for about 30 minutes (for cupcakes; need about 50-60 minutes for cake) or until lightly golden brown and springs to the touch.

Now, you can choose to stop here, it would be the healthier option, and call them “muffins” or you can continue on and make them even more delicious!

Lemon Lavender Buttercream Frosting

1/2 cup Earth Balance Vegan Buttery Sticks

1/2 cup Crisco

3 Tbsp Vanilla Almond Milk

1 lb (500g) powdered sugar

1 tsp lemon extract

1 Tbsp lemon zest or one lemon’s worth

2 Tbsp ground Lavender

In a mixer, combine Earth Balance and Crisco with lemon extract and lemon zest until creamy. While you are creaming them together, grind the lavender with a mortar and pestle (you can try whole lavender too).

Then add half of the powdered sugar and the almond milk and combine till creamy. Start to add the lavender by sifting it through a fine mesh sieve to get out the sticks and extra stuff. Don’t add it all at once, but add to taste. Remember that the lavender flavour sometimes gets stronger over time as it sits in the frosting. I usually add a lot because I really like the flavour.

Then start adding the remaining powdered sugar to consistency. Beat on high for about 5 minutes. Texture should be light and fluffy, with stiff peaks. If your frosting is too wet, add more sugar, if too hard or dry, add a little more almond milk.

For those of you who are calorie conscious, I used a recipe calorie calculator to try and figure out how much would be in each frosted cupcake, so this would be with a lot of frosting on each cupcake, as my recipe made more than I needed.

Nutrition Facts

Serving Size 1 frosted cupcake

Amount Per Serving

Calories 374

Calories from Fat 163

% Daily Value*

Total Fat 18.1g (28%)

Saturated Fat 6.2g (31%)

Trans Fat 0.0g

Cholesterol 4mg (1%)

Sodium 154mg (6%)

Total Carbohydrates 51.8g (17%)

Dietary Fiber 0.7g (3%)

Sugars 40.4g

Protein 2.0g

Vitamin A 0%      •                Vitamin C 2%

Calcium 5%         •                Iron 5%

Nutrition Grade F

* Based on a 2000 calorie diet

Cheers and thanks Michelle!!

Day 2: Labor Day Samosa Burgers with Cilantro Mayo and Major Grey Chutney

Labor Day is here. And there are burgers.

But before we get to that, let's talk about it being labor day. I'm not sure how I feel about it. I'm usually excited for fall, but this year, I am dreading it and I can't put my finger on why. The geese flying south kind of make my heart hurt which I also don't understand. Especially since I do not like being hot, and being from the desert I really don't like humidity, so I'm usually looking forward to the reprieve of fall. I think it may have to do with the fact that fall means winter, and winter means Snowpocalypse 2014 (Snowpocalypse 2011 and 2013 being particularly noteworthy Snowpocalypses).

I do enjoy a good blizzard, but I do not enjoy the aftermath that lasts for months. I'm from the desert and that's how I know that stuff is supposed to melt within a day or two. Old Man Winter is always mocking you.

:C

:C :C

:C :C :C

But at least my neighbors are creative enough to make it into a castle. 

I really like to run, and the winter only means icy patches that last for weeks. Snow drifts that block off the entire sidewalk. Snow banks that last almost until May. I don't mind running at sub-freezing temperatures if it's only for a month or two, but last year I got so fed up with the lingering winter that I boycotted running until the temperature got above 50ºF out. As if Old Man Winter gave a $@&^ whether I got to work out or not. 

Anyways. 

The Boston weather got to me again today. I wanted to have a vegan beach picnic but it's cloudy. Potentially rainy. Potentially not warm enough to be on the beach. :C

So I just pretended for a while.

At least our good friends are coming over tonight for some last burgers of the season! My burger inspiration? Samosas. Because I love Indian food. Almost as much as New Mexican food. So. I just finished making the patties. We're not eating for a few hours, but I figured I get MoFo Post Day #2 up. I'll update with pictures of the final product sometime tomorrow!

Samosa-Inspired Veggie Burgers with Creamy Cilantro Mayo and Major Grey Chutney
Serves 6
Time: 45 minutes

For the burgers:
1 red potato, finely diced
1 yellow onion chopped
1 jalapeño, stem removed and sliced in half
4 garlic cloves
1 1/2 inches ginger, peeled
1 cup cooked French lentils
1/2 cup thawed frozen green peas
1 cup rice
1 cup wheat gluten
2 tablespoons soy sauce
1 1/2 teaspoons garam masala
1 1/2 teaspoons coriander
1 teaspoon turmeric

Place the potato in a microwave safe bowl, add about 3 tablespoons of water and microwave on high for 5 minutes.

Mince the onion, jalapeno, garlic, and ginger in a food processor. Transfer to a large bowl. Pulse the lentils, peas, and rice in the food processor until they appear crumby. Add to the onion mixture. Add the wheat gluten, soy sauce, and spices to the bowl and mix until combined. Knead briefly to activate the gluten and help it stick together. Press into a sheet about 1 inch thick and use a wide-mouthed glass to cut out individual patties (you can always form them with your hands too.

When ready to cook, heat the grill or griddle on medium high (I used a griddle and am not 100% sure that the patties will stay together on a tradition grill, as I do not own one!). Cook the patties until browned. Flip, and brown on the other side

For the Cilantro Mayonnaise:
1 lb silken tofu
juice of 1 lime
4 garlic cloves
3 tablespoons coconut oil
3/4 cup cilantro
2 tablespoons tahini

Combine all ingredients in a blender, and blend until smooth.

To serve:
1 jar Major Grey Mango Chutney
2 cups spinach leaves
6 burger buns

Toast the burger buns. Place one burger in each bun. Dress with the cilantro mayo, and then the chuutney. Top with spinach and other half of bun. 

We're also having corn with coriander spiced "butter."

UPDATE: 

The Samosa Burgers were a success. They were quite tasty if I do say so myself! 

Cheers!

Day 1: Sleepy Sunday Breakfast Burrito

Hi! Here goes the first post! Only 29 more to go!

Let me just start by saying this: for those of you who call yourselves Burqueños, I really apologize. I know that salsa has no place in breakfast burritos. I know that they should have green chile in there. Potentially red chile, or Christmas, but salsa, not so much. 

Sorry. I'm making due with what I can here in Boston. And no amount of green chile craving is worth suffering through green chile from a can. Our frozen green chile reserves have all done dried up. 

So salsa it is. I'll just add one other thing. They don't sell hot salsa here. They only sell mild and medium. *Gulp* 

So, as I say, we're making due. BUT. I suppose being forced to find alternatives to green chile has lead to a good invention, and that invention is this burrito. It may not be traditional, but it will still knock your socks off! 

Note** The tofu stands in for eggs, with the convincingly eggy flavor coming from the addition of black salt. If you're not familiar with this black salt, it's not the type that comes from Hawaii. That kind is fine for other things but it doesn't have the flavor you're looking for. The black salt I'm referring to is from northern India and its real name is kala namak. It's also a dark purplish color rather than black. Why do we use it here? Because it tastes and smells like sulfur. Which sounds terrible, but actually, sulfur is what makes eggs taste and smell so distinctive, so add it to tofu and you've got a pretty darn good alternative that's still full of protein but minus the cholesterol. I was hesitant too, but you really have to try it! If you don't have any, don't bother substituting with regular salt, unless you feel that it needs it. The burrito will still be good, but it won't taste quite as eggy.

Tofu Breakfast Burrito
Serves 2
Time: 15 min

2 tablespoons olive oil
1 medium sized red potato, finely diced
1/2 pound extra firm tofu (1/2 block), diced
1 Field Roast Mexican Chipotle sausage, halved and sliced
1/2 cup salsa
2 tablespoons nutritional yeast
2 teaspoons yellow mustard
1/2 teaspoon black salt (see Note** above)
1/3 cup Daiya vegan cheddar cheese
2 large flour tortillas

Heat the olive oil in a medium sized skillet over medium-high heat. Once the oil is hot, add the diced potato, stir briefly to coat evenly in oil and cover. Saute potato, stirring occasionally, until evenly browned and tender.

Add the tofu and sausage at the same time. Stir to combine, and saute, uncovered, until warmed through and browned slightly.

Add the salsa, nutritional yeast, mustard, and black salt. Stir to combine, and heat through.

To prepare the burritos place tortillas on plates, and split the filling between the two. Top both with "cheese" and place in toaster oven or under broiler to melt and heat tortilla.

To fold a burrito, make sure the filling is in a circle in the center. Fold the right and the left sides towards each other (they shouldn't quite meet). Holding those two down, fold the side nearest you over the filling, stretching the tortilla gently to make sure that it is tight, then roll the burrito away from you.

Cheers! 

Vegan MoFo 2013

You may not have heard of it before, but this September is Vegan MoFo, or more politely, Vegan Month of Food. I've signed myself up for it. What is it? It's a month where food bloggers attempt to blog about vegan food every single day for the entire month. 

My blog has been dead for essentially a year now (murdered by grad school), but since I've been wanting to get it up and going again, Vegan MoFo seemed to be a good way to get started, and also good timing as well!

Or at least I thought it was good timing, initially. In the past Vegan MoFo has always been in October, which worked out well for me since I'm hoping to finish all my grad school work by October 4. I thought I'd have a month to celebrate being officially finished and have something to occupy my unemployment (funemployment!) time. Also I thought it would be convenient because I could talk about pumpkins everyday and that would be completely acceptable. I was stoked. 

And then I read the fine print: Vegan MoFo will take place in September this year. Largely because they're tired of pumpkins. Next year Vegan MoFo will take place in August. The year after that will be in July. Every year from here on out Vegan MoFo will occur one month earlier, that way the vegan-internet-take-over will have more variety. So that leaves me with a very full month of trying to finish grad school, start a new internship, go to job interviews, and blog about vegan food every single day. I have even been hard at work on several pages for people to learn about things other than food in preparation for October. Not going to happen by September. 

Bear with me because I am flying by the seat of my pants. Other bloggers have nice themes that they're working with. One really cute blog I saw is doing 30 days of German desserts which looks amazing! But, I have almost no plan. So my blogging is going to be more about everyday eats. I hope that is okay. 

So. Here is my general plan as it stands now, with the exception of Labor Day, which will not fall under the category of "Monday Mayhem."

Monday Mayhem: Breakfasts that you can eat on the subway.

Who's Day Tuesday: Guest posts from veggie friends.

Weeknight Wednesday: Relatively fast dinners for the weeknight.

Thirsty Thursday: A bourbon recipe because you are. Oh. So. Close. To. Friday. 

Finger Food Friday: Food that requires your fingers.

Adventurous Saturday: The role of vegan food in weekend adventures. Potential adventures include backpacking, apple picking, and attending a cranberry harvest festival on Cape Cod and a jazz festival in Boston. P.S. if anyone can come up with a better Saturday name I will love you. 

Sleepy Sunday: Brunch. 

I think it will be fun, but I might sleep through October. So I hope you stop by to see what's new! We're just one day away! 

Cheers!

The Day I Fell in Love with the Sandhills

It was an hour before sunrise as we arrived at our destination—a nondescript cottonwood tree between an arroyo and a dirt road, almost two hours south of Albuquerque, New Mexico. Here we would perform a survey of the local Sandhill Crane population, counting their numbers, and recording the trajectory of their flight. We unloaded our range finders, compasses, inclinometers, and a thermometer displaying single digits, and waited in silence for the cranes.

They arose without warning­—the sound of trumpets and wings filling the air and dark figures beginning to fill the purple, dimly lit sky. They moved in small groups at first, otherworldly figures with wingspans of nearly two meters, growing in number with each passing minute. As they began to descend into a nearby field, discordant shots rang out­—shattering the peace and fluidity of the seconds just before.

Thus was the moment I fell in love with the cranes.

Top and middle: Courtesy Author, Bottom: Courtesy Scott Helfrich-2012 National Wildlife Photo Contest, National Wildlife Refuge System

Later that afternoon, we visited the check station. Hunters lined up, dropping their birds onto the cold cement floor in little piles of feathers that left puddles of blood behind them. A New Mexico Game and Fish employee directed me to record the age and sex of the arriving birds. I opened their eyes and compared their color to a nearby chart: “straw” color indicated a juvenile, while pure red indicated an adult. I measured their limbs and removed their internal organs to determine their sex. I stifled my shock at the wounds inflicted by bullets and talked to hunters, one of which spoke of shooting a crane that he later failed to retrieve, and speculated that the cranes he bagged would set records.

My experiences that day highlight the precarious position held by many species in society. Sandhill Cranes are birds so loved by the public that a week long “Festival of the Cranes” is held each year to celebrate their arrival, drawing thousands of visitors to rural New Mexico and bringing a flurry of business to local hotels and restaurants.

However, they are “Ribeye of the Sky” for the less than 200 hunters who actively hunt cranes each winter in New Mexico—hunters who contribute relatively little to the local economy when compared to the masses of non-consumptive crane enthusiasts. Wounded cranes that go un-retrieved are not uncommon. In fact, the USF&WS estimates that for every crane bagged, one crane is lost due to “crippling.”[i] Additionally, chicks are dependent on their parents to some degree until they reach about ten months of age. Thus cranes are actively caring for their chicks during the hunting season.

It is my hope that New Mexico Game and Fish will one day recognize the value that living cranes bring to New Mexico, and that hunting them is not only cruel and economically insignificant, but an unnecessary disruption to a species that has been migrating to the region since the Pleistocene. 

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[i]

U.S. Fish and Wildlife Service. (2012). Status and Harvests of Sandhill Cranes. Denver, CO: U.S. Fish and Wildlife Service.

Sage-Baked Seitan with Brown Sugar Buttered Acorn Squash and Balsamic Rainbow Chard

It's FALL. So that means winter squash, sage, and brown sugar. Despite the looks of this recipe, this is a relatively simple dish (once you've made your seitan). If you're looking for a seitan recipe, there is one here, just please forgive me for the terrible pictures!! I guess it is evidence that I have learned a lot about food photography in the last year of blogging.

It will take about an hour with the baking times and will serve 4.

Brown Sugar Buttered Squash

1 acorn squash, halved

2 tablespoons Earth Balance Vegan Buttery Sticks

2 tablespoons brown sugar

1/4 teaspoon nutmeg

Sage-Baked Seitan
4 seitan cutlets
1 cup panko bread crumbs
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 ground black pepper

Balsamic Rainbow Chard
1 bunch rainbow chard (of course you can substitute other greens)
1 tablespoon olive oil
4 tablespoons balsamic vinegar
salt and pepper to taste

Preheat oven to 425ºF. Place acorn squash halves in a baking dish, cut side up. Place 1 tablespoon margarine and 1 tablespoon brown sugar in each half. Sprinkle with nutmeg. Bake for 1 hour.

Meanwhile, combine bread crumbs, sage, thyme, paprika, salt and pepper. Dredge each seitan cutlet in panko. Place on baking sheet and bake for 25 minutes. If you're really streamlining your dinner-making, you should put the seitan in the oven after the squash has cooked 35 minutes (and has 25 left).

Once you have put the seitan in the oven, you can prepare the chard. Heat the olive oil in a medium saucepan. Cut the leaves lengthwise, and then chop widthwise. Add the chard to the pan and simmer. Once leaves have wilted slightly, add the balsamic vinegar and salt. If you finish and are still waiting on  the squash and seitan, just cover the pan and remove from heat.

Enjoy!