Rice Pudding

OH MY....yesterday's snow hit me like a ton of bricks with bad moods.......argggggghhhhh.....I drove into Brattleboro to teach a class I was subbing for a friend- I was a bit grumbly......Class was small as was to be expected with the sh*t storm happening at a clip only to matched by the Weather Girls' It's Raining Men...I was in town until about 12:15 and the snow hadn't let up at all. I almost got stuck again pulling out onto Main St and the highways were no better. 91 we were moving about 30 mph single lane, and then there were those who were blowing by (I saw one of them later spun out into the median).
I pull into Putney and started to go up rt 5 just through town and there was a line of cars- stopped. GREAT.....GREAT GREAT GREAT GREAT GREAT GREAT GREAT...home seemed SO far away, it took forever for me to get this far!!!! ARRRGGHHHH..... I waited for a bit and then got out of my car to see what was happening. Cars had just spun out around the bend, out of town plates, two wheel drive.....not going anywhere...Cars were trying to go up AND come down...it was a mess. The line behind me grew longer and longer. Almost an hour I was there so when it was my turn to navigate the bend, it felt fantastic to clear it- no problem, now I just have the remaining 4 miles of uphill to go. All in all, by the time I got home I was DONE, my stomach was upset and all I wanted was easy mellow uncomplicated food. RICE PUDDING......it hit me so clearly... I knew what I was going to be smelling cooking in the house. But what about dinner???
Who cares...I started on the Rice Pudding.
I scoured the web for rice pudding recipes and adapted this version to be made entirely without any dairy- it came out so delicious- heavenly actually...it was creamy and warming- JUST what I was in the mood for. I have to say, it is pretty uncomplicated, and super satisfying in every way.

• 3/4c white basmati rice
• 1 1/2 cup water
• 1/4 tsp salt
• 2 cups soy/rice milk (or other nondairy milk)
• 2c Silk Creamer
• 1/2 cup agave
• 1T vanilla
• 2t cinnamon

In a large saucepan, place the rice, salt and water and bring to a boil over medium-high heat. Reduce the heat to low and cover, continuing to simmer for approximately 15 minutes or until the water is absorbed and the rice is cooked and tender.
In a bowl or large measuring cup/ container, mix the soymilk, creamer and agave and cinnamon and then add to the rice, mixing gently, everything together with a whisk until all is well incorporated. Keep the heat on low, stirring frequently- every 15 minutes or so, cooking for 30–40 minutes until the mixture is thick and creamy.
Once cooked, remove the pot from the heat and stir in the vanilla and top with more cinnamon. This is unbelieveable warm but it was just as if not even more delicious this morning......and again this afternoon ;)

I still couldn't quite figure out what I wanted for dinner. I really wanted pasta with *butter* - no greens, no sauce- just a big bowl of white pasta with butter-but we didn't have any pasta left and it was STILL snowing! I keep Rice Pasta in the cupboard so I made a Vegetable Soup with Rice Pasta, spirals with just a simple broth base (onion, carrots, celery, ginger and veggie bouillon), and I packed it with cauliflower, spinach and pasta spirals. This was equally satisfying- one of my most favorite soups. You can vary it by using different vegetables or by adding tofu or beans - it is never disappointing.........UNLIKE THIS SNOW.....

Hummus Canapes & Kitchen Appliances

I LOVE MY KITCHEN APPLIANCES.......they make cooking efficient- with the right tools, anything is possible. Today I am speaking primarily of my trio of MUST HAVES for the vegan kitchen-The Vita-Mixer, The Cuisinart Food Processor and my new food dehydrator (this one being the most recent addition but I have already embarked upon dried apples, mangoes, sprouted and dried almonds and next will be Kale chips!).


My Cuisinart has been upgraded to a beauty of a machine this winter and I just adore it. They have made a lot of changes since my older model which I had for over 10 years- including a work bowl that nests inside a larger work bowl, allowing for smaller jobs to be processed easily with less clean up or in lieu of using the bigger bowl. The price is around $180-225- depending where you buy it from but is well worth every penny.

My Vita-Mix, which I have had again for over 10 years is one of my most favorite kitchen tools EVER....I do soups, desserts, shakes, drinks- this thing is like a blender on steroids and for me proves to be an invaluable asset to my kitchen counter. It is expensive, I think maybe $3-400, you can also purchase refurbished ones that cost less and come with the same lengthy warranty if anything should happen (NOTHING DOES-the thing is a monster....)
There is a job for each tool, and some jobs that can cross from one to the other so that is what I am playing with lately- which job goes with what tool. Last night I made Fresh Spring rolls and made home made Hoisin Sauce- (peanut butter, tamari, sesame oil, chili sauce, vinegar and ume paste) and I tried it in the small work bowl of the Cuisinart- it was messy- I ended up transferring the sauce over to the vita-mix and that's what happened for me today while making hummus.

Because my old processor was such a beast, I never kept it on the counter- thus I never pulled it out to use it either. I would make delicious creamy hummus in the vita-mixer but today , I tried making it with my new silver bullet Cuisinart, gloriously seated on the counter. I have to say- the vita-mixer makes it like commercial hummus you buy in the store- no lumps, no chunks- smooth blissful Hummus. The Vita-mixer also allows you to incorporate herbs or peppers and blends eveything entirely for full flavor of each added ingredient. SO...I started in the Cuisinart but ended up in the Vita-Mix....

I love Hummus- what could be bad? Chick Peas...tahini.....garlic...lemon juice....YUM.... I had Chick peas staring back at me for the past several days in the fridge- left over from my Chick Nuts explosion last week, so for lunch, I made Hummus Canapes (hummus atop home made seasoned pita crisps, tomatoes and sprouts)...

Hummus:

• 2c cooked chick peas, washed and drained
• 1/4c olive oil
• 1 heaping T of tahini
• 2t ground cumin
• juice from one lemon
• 1 clove of garlic, smashed
• 1/4c water
• salt and pepper to taste

Put everything in the processor or your choice except the water- add in slowly to desired consistency. Season to taste.

Pita Crisps:

• 3 whole grain Pitas, cut into triangles
• 2-3T olive oil
• 1t cumin
• 1/2t paprika
• 1T nutritional yeast
• salt & pepper to taste

Toss all of the ingredients together in a large bowl and mix until well coated. Lay out pita on a cookie sheet and bake at 400 degrees for 6-8 minutes or until browned and crispy.

To assemble the canapes, spoon hummus over a pita crisp, top with diced tomatoes and sprouts. *D E L I C I O U S*

Linguine with Vegan Meatballs!

I was still dragging around some yesterday- went to spin (THANK GOD) and then came home and paced around my abode for the duration. I did have the inclination to make some sauce- I figured I was home for the long haul and the smell of sauce on the stove is an incredibly fond childhood memory- so off I went....time to make the sauce. My traditional sauce has become a no brainer and a staple- in the winter I make sauce at least once every two weeks if not once a week. I think I may have posted my sauce before but it is

• 1 large can crushed or diced tomatoes
• 1 jar of tomato sauce
• 1 large onion
• 2-3 cloves of garlic
• 3-4T olive oil
• 1t maple syrup
• 1 empty tomato can plus one empty tomato paste jar of water (rinse out the leftover tomato)
  
• chili pepper
• salt and pepper

I decided we would have Linguine and "meatballs" for dinner. I remember helping my mom make meatballs - I LOVED THEM....more than the pasta they went on. You can dress them up with spices or fresh herbs, minced parsley is especially delicious but I was going for easy yesterday....m e l l o w.........My mom would start the sauce in the morning so by the time I came home from school, there would be meatballs and sauce for snacking. The whole house had this incredibly warm, cozy, savory smell that filled the rooms...... I would linger in the kitchen stealing 2nds and 3rds- she would yell at me to get out of the meatballs- that and the french baguette she would buy to go with dinner...FRICKEN YUM.....

I make them almost the same way she does except I use a ground meat substitute mixed partially with a sausage substitute, last night I just used Gimmie Lean (which comes in a tube in the "meat" section), breadcrumbs (I made my own out of two slices of whole grain bread), 1/2 of an onion-minced, salt, and pepper.



The need to measure here is relative- you want them to hold together so if there is too much bread, they will fall apart during cooking- My mother's rule of thumb was that whatever the consistency of the meatball before it is cooked will be the same after, so it shouldn't be too dense or to crumbly. You know this by mixing with clean hands, when they start to feel right, they are ready for shaping. I spoon them out with a small ice cream scoop and then with wet hands, roll them into their even, round, shape.

The next practice came from my Nana- she used to pan fry her meatballs prior to adding to a sauce- besides mixing everything under the kitchen sink into her meatballs (to extend the meat, saving $$$)- she would fry them so they would absorb less sauce while cooking (so smart) so it would yield more sauce. I pan fry them to give them a nice color and crust. I don't always add them back into the cooking sauce- last night I didn't- just a quick pan fry and then they are set aside for the top of the pasta.
This is also the point where I eat like FIVE of them with the cooked sauce, hovering over the stove like when I was 11- nostalgic of my after school snacking routine....

Pasta for me is such a comfort food- semolina pasta especially, I could eat it all of the time- I don't though- again, too much no-whole-grain guilt. I planned ahead yesterday and had purchased Whole Wheat Cappellini but when it came down to making dinner- whole wheat ironically seemed too heavy- we had traditional (DELICIOUS) organic linguine instead. Not that there isn't a place for pasta alternatives- I am a BIG rice pasta proponent and also enjoy a bowl of whole wheat pasta now and again- but Linguine, Spaghetti, Capellini pasta- shouldn't be messed with, it is such a treat..........

I had fresh broccoli that I cleaned and trimmed up- I blanched it for 4 minutes in the salted pasta water (SO smart) and then tossed it with olive oil, lemon, salt and pepper- another one of my staples and favorites- especially cold. SO..... there you have it- Linguine with Vegan Meatballs and Lemon Broccoli.

Purple Blues

I have to say, I am feeling the weight of winter, the cold, the blaas....- every time February rolls around with it's 28 days, I say- either out loud or to myself- it is the fricken longest month of the year. Even with a consistent practice of yoga, exercise and healthful eating, I tend to feel a bit cagey. I have been a bit in the doldrums with food creatively speaking this past week, wishing that I were living in LA, Boston or NY for alternative and unique veg dining experiences.....local Chinese Food can only take me so far......It isn't so much even that I haven't made good food- I think it is genuinely the need to be replenished, taken care of, my soul to be fed by another....(and cleaned up by another).

Last week I purchased a food dehydrator which I am really excited to use- It made me think of when we have a garden, all of the cool things we will be able to do. I am excited to try RAW recipes with it as well. I bought a whole bunch of apples and mangoes- that I have yet to prepare- See what I mean???...... all of the makings but not so much inspiration these past few days....I would love take out....vegan take out.

Yesterday I made Roasted Purple Sweet Potatoes with Onions and Maple Syrup- they came out really nice, I was a little confused eating them- but they were sweet and nutty. I sliced them with a mandolin, did the same with the onion. Tossed them in a bowl with olive oil, maple syrup, salt and pepper and roasted them for an hour at 400 degrees.



For dinner, I made a Lentil Loaf- I would actually call it the Half Assed Lentil Loaf- I had made a pot of French lentils and had them in the fridge and I had quinoa, also sitting in the fridge. SO...in a bowl I mixed the lentils, the quinoa, diced onion, about a cup of breadcrumbs (I made), some olive oil, ketchup, salt and pepper- I did zero measuring, prepared mainly by checking if the mix was holding together or not. I had purchased some string beans and seared them with garlic and made a quick mash of potatoes. It all sounds more glorious than it came out- I mean it was good-it had a good taste, it was yummy, but my MOOD...eating has felt a bit deflated as of late! Candle Cafe....take me away.......

I teach Yoga class tonight at 6:15 with my awesome students so we will be eating later......CB is doing the cooking, Escarole and Beans with brown rice- a staple in our house and a favorite.......It is a one pot sort of meal that always comes out incredibly delicious and satisfying...

• 2 cans white beans, rinsed and drained
  
• 1 large head of escarole
• 3 cloves garlic, smashed and minced
  
• 3T olive oil
• chili pepper, pepper & salt to taste
• 1c water
  

In a large saute pan, add 1T olive and 1 clove of garlic, add salt and chili. Saute the escarole over medium high heat until wilted- remove from pan and set aside.
In the same pan, add 2T olive oil, and the remaining garlic, chili, salt and pepper. Add the beans and saute until coated. Add 1 cup of water and let the beans cook partially covered until the beans start to break down and get creamy- about 15-20 minutes - you may need more water if they look dry. In the last phase of cooking, add back in the cooked escarole until everything is heated through. Serve over brown rice or whole grain bread. I quickly made Gomasio
(GO-MAS-EEE-O) to sprinkle over the rice- unhulled sesame seeds with salt, toasted in a hot pan until golden and roasted. Make a lot of this- it is awesome to sprinkle over everything- it is hard to believe so much taste can be in that little seed.....

The sun is shining a little bit longer each day.....March is next week.....spring is right around the corner.....COME ON SPRING........

Chick Nuts

I usually like to exercise first thing in the morning- it keeps me grounded and based in reality for whatever may be coming for the remainder of the day- but I had a couple of appointments to go to yesterday. My plan was to take care of some stuff I had to do, come home, work a little and then go to my friend Diana's yoga class in the afternoon in town. Exhausted after running errands and appointments, I finally got home and wouldn't you know...... my All-Wheel-Drive "Vermont" car got stuck......in my own driveway....so after almost an hour of insisting I wasn't stuck, and after Claudine and me dug the thing out, I was finally...unstuck........but IN NO MOOD..... to say the least. I came inside feeling all wiggy, off and displaced. After all was said and done it was around 4 o'clock.

I needed to figure out dinner because if it was not addressed, I could see my mood going from bad to worse. So we decided on Rosemary and Garlic Chick Peas- they came out delicious but I have to tell you how I got there because what happened along the way was what was REALLY amazing....

So I drained two cans of beans (no time for dried to start), and in a hot pan, sauteed some garlic and chili pepper. I put the chick peas in and tossed them in the oil garlic mixture and covered them with water. I got the Brown Basmati rice ready in water and on the stove. I was reconciled that I needed to move, I needed to do something especially after feeling so agitated, so now my plan was to go upstairs and spin for 30 minutes, 40 at the most. So off I go, chick peas are on low and when I went upstairs, I just didn't feel like doing much- so instead of the spinning, I rolled out my mat and went into Down Dog. It felt simple and amazing so I just started to flow on my mat. I started doing inversions and balancing poses and my practice just kept coming- I did big poses that felt absolutely incredible, Queen Pigeon and Splits- it just poured out of me voluntarily which was surprising seeing I had felt pretty benign about practice some time earlier.....so about AN HOUR AND A HALF LATER .....I came downstairs to an incredible smell and Claudine at the stove- literally scraping out the chickpeas from the bottom of the pot!

All of the water had cooked out of them and they were "roasting" in the oil on the bottom of the pan- she had been out walking with the dogs only to come into the hissing sound of the pot. She salvaged about 1/2, unscathed by the heat and was transferring them into another dish when I walked in.
I tasted one the "burnt" ones.....IT WAS SO FRICKEN DELICOUS! I ate almost ALL of them- saving the few Claudine could get to. So today, I am "roasting" chick peas...ON PURPOSE.....

• two cans of organic chickpeas, rinsed and drained
  
• 3T Olive oil
• 2 cloves garlic, smashed, minced
• 1 chili pepper
• salt and pepper to taste
  

Toss everything together in a bowl and transfer to a cookie sheet and bake for 50 minutes in a preheated oven at 450. These should taste just as delicious before going into the oven so season them to your taste.
You could spice them with cumin or different tastes but they are SO satisfying. They are an amazing source of protein (7 grams) and fiber (5 grams) per 1/2 cup. They are nutty, crunchy and are perfect as a quick in-between snack.


Dinner last night was indeed delicious- Garlic Rosemary Chickpeas with Brown Basmati Rice Pilaf (I tossed the cooked rice with the 1/4c of leftover lentil soup I had in the fridge- let it heat altogether in the last 5 minutes of cooking) with Sauteed Lacinato Kale.

After dinner and clean up, I immediately put dried chickpeas in a pot to soak over night to make the
Chick Nuts today......All 4 cups of them!

Where I left off......

It was a long hard week and while I was deep in sadness, I continued to cook, bake and be in my kitchen. I made so many delicious things, I took photos, wrote recipes, but I just didn't have the heart to post anything or take my thoughts away from Queen Elizabeth. Today I woke up with so much hope and the sun was so bright and I thought it amazing...the human condition to feel so many things, so big, so strongly in such short intervals of time. It made me smile to think about how enduring the heart truly is, the drive to keep going.......so today I am back, and loving my food peace mission.

Some of what was created this weekend:

Confetti Rice with Corn Crusted Tofu and Broccoli.......









....Vegan Boca Burger on Whole Grain Bread with Lettuce, Vegan Mayo, Yellow Mustard and Chili Pepper with Home Made Cabbage Coleslaw....





...last night was Taco night:
(I ate 3!) Corn Tortilla Tacos Stuffed with Seasoned Seitan, Vegan Cheese, Tomatoes, Shredded Lettuce, Tofu Sour Cream and Guacamole.....






and today, I named my plate; "My Body Is a Furnace"......
Tofu Scramble with Tempeh Bacon, Whole grain toast and left over Shredded Salad.....




...and yes I ate that whole plate......






So while I was in the kitchen I looked over on the counter at my Cuisinart Food Processor and next to it were bananas, once gorgeous and golden now BLACK. So banana bread it was to be.

I used the recipe out of my book and this bread came out AWESOME.....I am not sure if I doubled the recipe in the book because after years of making the recipes, this one is still in my memory and I can make it by heart- IT MAY VARY FROM THE RECIPE IN THE BOOK (cause that's how I roll). Before you start your Mis En Place, preheat the oven.

So what I did today was:

• mash 3 bananas and set them aside in a bowl.
• In another bowl, I sifted the dry ingredients (except the sucanat and walnuts, put them in the bowl before sifting):

• 3 1/2c barley flour
• 1/2c sucanat
• 2t cinnamon
• 2t baking soda
• 2t baking powder
• 1 t salt
• 2c chopped walnuts- reserve 1/2c for the top of the loaves

In a glass measuring cup I mixed the wet ingredients:

• 1/2c canola oil
• 1/2c maple syrup
• 1T vanilla
• 2t apple cider vinegar
• 1 1/4c rice/soymilk
• banana mash
  

Mix the wet into the dry and mix just until well incorporated. This made two loaves but can be poured into cake pans or muffin pans. Sprinkle the top of the loaves with 1t (for each loaf) crystal sugar and the remaining walnuts. Bake at 350 for 30 minutes, check and turn the bread and bake for an additional 20 minutes. FRICKEN YUM.........SO DELICIOUS....if you are lucky, you'll get a piece!.......XOE

Queen Elizabeth

My sweet Queen Elizabeth has been sick and today she died. She has been my 1/2 wild, 1/2 domestic, crazy, loud mouthed turkey who has been living with us for the past several years. The first time I met her, she walked around me, checking me out as she sized me up- I thought she was going to attack me.....but then she stopped , looked at me and she hooked her long periwinkle blue neck around me and leaned into me, hugging me, I cried my eyes out....and the rest is history.

She would parade her feathers, more like a Tom than like a lady, for anyone who came to say hello to her, whistling and cooing. She would run after Claudine and the dogs like she was a part of the pack..."HOW COULD YOU FORGET ME???" ...she would run/fly/whistle all the while trying to catch up.
I watched her vitality slowly fade out of her, her big personality slowly soften. She has made me so aware of how connected we all really are. She took up so much space, it is hard for me to imagine her as someone's dinner. Just because she isn't human, doesn't make her any less important- her life any less meaningful or deserving of a place. My intention isn't to slam people who eat meat but she was a LIVING BEING, with a heart, and will and a desire to do her own thing, whatever her thing was. Lizzy, was just so fucking awesome....she shared so much with me- she gave me so much and I loved giving back to her, it was an exchange, like every other relationship. She was so amazing.
I used to think we were so blessed to have all of these crazy, affectionate, special animals- but it isn't special or even extraordinary, it is WHO THEY ARE, as individual, sentient, living creatures.- it is what we, both Claudine and me, expect to see in them- their true potential- and then, so it is so. She was a part of our family, my GOD how she will be missed. I love you Miss Elizabeth. I love you.

Day 13 & 14

Yesterday was an easy sandwich, snacks, and frozen VeganPizza kind of day......just was......lots to do. I went to spin, trained Miss B and unpacked new Lulu at the studio. I had another couple of appointments in the day as well so when I came home late for lunch, I made a quick but delicious Smoked Tofurkey, Lettuce and Mayo on whole grain bread sandwich....Y U M.....
Had about an hour at home to do some work and then was headed back out.

By the time I got home at the end of my day I was tired and I knew there wasn't going to be a lot of action going on in my kitchen at this point, not for me anyways.
I had ordered some frozen vegan pizzas from a local company called the American Flatbread Co (http://www.americanflatbread.com)....When I was eating cheese, I loved their little frozen pizzas- so when I discovered they offered a vegan version, I ordered them straight away. My dinner prep was preheating the oven to 425 degrees and opening up a bottle of wine. Out of the oven, the pizza looks really plain but it was very tasty...plain, but it had such a good crust and flavor. I think if I was so inclined to have one again in the near future, I would top it with fresh mushrooms, onions, green peppers and olives...... :)

Claudine was like NO WAY to pizza (vegan or otherwise) so she made herself a beautiful meal of beans, rice and kale....I just wasn't feeling whole food & meal oriented so pizza, some of her kale and a glass of wine did me just fine.

This morning I woke up reluctantly, got a late start and gathered myself (after my chai and mini domestic cleaning spree) for my home practice. During my quick kitchen once-over (counters, trash, recycling, cleaning out the fridge) and before my yoga, I figured I would start lunch. My friend had asked me about lentils so I reached into the cupboard and figured today would be a perfect Lentil soup day. I used brown lentils but really any lentil would work nicely.

Soups are so forgiving so more or less of each ingredient is very do-able.

Wheat-Free, Gluten-Free, Vegan

• 1c brown lentils, washed and drained
• 1/2 head of escarole, kale or collard greens, rough chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 dried chili pepper, smashed
• 1/2 pound tofu, pressed and cubed* optional
  
• 1/2c cooked brown rice or other cooked grain* optional
• 1/4t black pepper
• 1/2t cayenne pepper flakes
• 1 vegetable bouillon cube (or 1T veggie broth powder)
• 3T xvo

• 6c boiling water
• 1t salt or to taste
• Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions, carrots, celery, and chili until golden and soft. Add the lentils, and the rice, mixing them into the vegetables. Add the boiling water, the bouillon cube (or powder), pepper and salt. Bring to a boil and reduce heat and simmer for 30-40 minutes. Add the tofu and cook for an additional 5-10 minutes. Adjust the seasonings before serving.

Off I went upstairs to my yoga room/ office. I layed my mat down and let practice flow for over an hour. I took shavasana with legs up the wall for about 5 minutes and then rolled downstairs to get lunch ready.

In the last 5 or so minutes of cooking the soup, in another pan, heat up a T of olive oil and add the garlic- let it go until it is JUST golden. Add the escarole bits and saute until it is wilted but still bright green.

Place some of the cooked greens into a soup bowl and ladle the lentil soup over them. Top with nutritional yeast. THIS CAME OUT DELICIOUS....

I had a really sweet practice today......coming downstairs to this soup wasn't bad either.......It too was a sweet practice.

Day 12

Pretty mellow day....taught an afternoon yoga class, took care of some business, read more from my beloved Jivamukti book and pondered dinner earlier this morning- we looked through some cookbooks; Candle Cafe, Kripalu, Angelica's Kitchen, and The Kind Diet and Claudine opened up the page (instantly) to Baked Macaroni and Cheese in the Kripalu cookbook. The recipe is NOT vegan but again, recipe wiggling is what I LIVE for- the challenge of creating something totally animal free without losing any of it's taste. So bring it on.

The original recipe is pretty basic:

• 12oz pasta
• 1 1/2c broccoli florets
• 1 1/2c mushrooms
• 5 T butter
• 1 1/2 c milk
• 2 T unbleached flour
• 1 t salt
• 1/4t nutmeg
• 1 1/2t stone ground mustard
• 1/2 t white pepper
• 1 3/4 c sharp chedder
• 1 c whole grain bread crumbs
• 1 1/2 T parmesean cheese

SO.......What I did instead was:

• 12oz pasta- brown rice ziti
• 1 1/2c broccoli florets
• 1 1/2c mushrooms- I omitted the mushrooms and added 1 small minced red onion
• 5 T butter- vegan organic earth balance
• 1c rice/soy milk and 1/2c Silk creamer
• 2 T unbleached flour
• 1 t salt
• 1/4t nutmeg
• 1 1/2t stone ground mustard
• 1 tsp ume vinegar
• 1/2 t hot chili pepper
• 1 3/4 c vegan chedder- I used Follow Your Heart Monterey Chedder
• 1 c whole grain bread crumbs- I made these from eziekial whole grain sesame bread
• 1 1/2 T parmesan cheese- vegan

Cook the pasta and in the last few minutes of cooking, throw in the broccoli to green it up, then drain and set aside.

Prepare the breadcrumbs (toast the bread, let cool, and buzz in a blender or food processor).

In a heavy pot, heat up the butter and add the minced onion and heat through until golden. Add the flour- this is the *ROUX, the base for the "cheese" sauce. When it smells nutty, add the soy/rice milk/cream and whisk it well- 1-2 minutes. Add the "cheese", mustard, chili and salt. Whisk all ingredients together until heated through.

In a bowl, (I used the same pot I cooked the pasta in and returned it to the pot after I drained it) pour the "cheese" mixture over the pasta and broccoli and toss until well coated.

Transfer the mixture into a baking dish and cover with more shredded "cheese", then with the breadcrumbs and sprinkle more vegan parmesan
cheese and about a tablespoon of olive oil over the top. Bake at 400 degrees for 40 minutes......

THIS CAME OUT DELICIOUS!!!!!

*(Roux ("roo") is used to thicken sauces and soups. Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps. Rouxs are also used to deepen the flavor of a sauce: browning the flour gives it a nutty, toasted flavor.)
http://allrecipes.com//HowTo/making-roux/Detail.aspx

Day 10 & 11

This Superbowl Sunday was all about leftovers and cleaning out what was still around...A little enchilada, some blueberry muffins......Not being a huge football fan, we went out for dinner- Thai food. I was so so excited for Pad Thai- all day! I was going to bring my phone in and take it's picture.....mmmmmmmmmm Pad Thai with no eggs or fish sauce please!

We drove to the restaurant and we both were pretty hungry and looking forward to dinner. We ordered Veggie Coconut Soup and Fresh Salad Rolls with no shrimp- both were SO delicious and satisfying and came quickly so my anticipation for the main course was building. Then I see our waiter coming over with our Pad Thai...yum yum yum yum....... He placed the dish down in front of me and I was like.....HUH? The plate just didn't look right....... THIS ISN'T Pad Thai???$#@!

Admittedly I am a bit picky...... and a lot particular, so when they brought over the plate of Vermicelli (thin) Rice noodles I just had to laugh to myself......all I could think of was that the chef was in the kitchen thinking "silly white girls won't know the difference".......They had a fishy tasting undertone - I told them I was allergic to guarantee no fish sauce- a typical ingredient in the dish- but I was assured they were made without it....so after all that I wasn't going to make a fuss and send it back, my enthusiasm was somewhat deflated but I ate it and it tasted ok...I loved my company and no one was harmed in making my dinner...........wasn't Pad Thai though...

Which brings me to today............ I had my first ethical struggle and it's been in the making...........EGGS.

When we moved to Vermont, Claudine gifted me with 26 glorious little chick girls (actually 25, Frannie turned out to be Frankie!). I have watched them scratch, eat, dance around, take dirt baths, sun baths, lay eggs, get sick, many have passed on but oh how I love them. Each one has such a way and a personality to them, such characters. It was during the past 6 years that I truly was vegetarian, eating lots of cheese and eggs and loving it all- it was local, the eggs were from my girls and it wasn't until my recent choice to go vegan that I started to question everything again. My girls have never been broody- not one chick has been hatched at Benevolent Acres- they just lay the eggs and leave them....when they are free ranging they leave them EVERYWHERE! These animals are a part of my family, some of them would beg to come into the house to be with us.... I love them with all of my heart.

That being said, my girls work hard and have to endure long cold nights- it seems disrespectful to not use or share their gifts. So I have revised my commitment to being vegan....I will partake in eggs.... but only from my girls.....

Loli with Sinead

Day 9

I was a little blue today. I woke up feeling the pressure of a Saturday morning SPIN... I didn't make my play list last night, I had nothing by the time the end of the night came around. So I made my list this morning with my Chai in hand- Only songs I really wanted to hear LOUD.....Class was amazing.......such a good energy....it was a lot of work!...lots of heavy climbs and quick jumps.

I came home and had a fixing for Blueberry Muffins so I made them from my cookbook- I wiggle with my own recipes too!!!!....I added ground oats to them and sprinkled them with just a little bit of sugar- only on the tops....they came out SOOOOO good.

I had made polenta last night for tonight- I wasn't sure how I was going to make it but it was ready and waiting in the fridge. I just used Polenta corn, added a veg bouillon, and then I layered it in a loaf pan with vegan cheese. You let it set up and then it is slice able- so delicious. You can also buy pre-made Polenta but it is so easy to make it seems silly not to.

I took a long nap this afternoon and then went to teach yoga tonight at the studio. It was such a nice class- the heat felt good- like a break from the cold raining ice that was falling outside. I came home late and it wasn't until I got here that I knew what was for dinner;




Oven Roasted Polenta with White Bean & Sun Dried Tomato Ragout with Kale.
Ragout:

• 1 can of cannelini beans- white beans, drained
  
• 1 large clove garlic- minced
• 2T olive oil
• chili pepper
• black pepper
  
• 1 ripe tomato, diced
• 2 halves sun dried tomato- sliced

In the pan, let the garlic and olive mingle until golden, then add the tomatoes, chili and black pepper. After about 5 minutes, add the beans and sun dried tomato, cover with about a 1/2 cup of water and let cook while the polenta is roasting (I put the polenta slices in my convection oven on a oven proof dish for 40 minutes at 350 then started the sauce).
I served the slice of polenta smothered in the ragout over garlic sauteed kale...DINNER WAS BAD ASS DELICIOUS......

Day 8

OH YES I DID......I couldn't help it............ It's vegan......AND it's on a whole grain sprouted bun.

I took yoga, taught yoga and was feeling a wee bit behind the 8 ball like I was in one place for too long. Even after class, I had all of the errands I had to run....1st stop was the Co-Op....more bulk Decaf Chai (local), more nutritional yeast, a banana and then when I strolled down toward the Veggie meat section- there they were.....vegan hot dogs....I looked several packages over and was like......"yea....tha's what I want for lunch"...I didn't get home until about 3pm, between shopping, dropping off UPS, getting gas, going to the studio...I was psyched for my "hot dog".

I got all of the fixings, yellow mustard, Sauerkraut (when I was little I used to call it "sour crap") and whole grain buns....I had leftover Dragon Bowl for breakfast after yoga and I soaked Chick Peas for tonight's dinner so I knew I would be redeemed later today with healthier food choices, brown rice, kale. It feels so cliche, going vegan and then suddenly craving everything FAKE MEAT oriented.....or MOCK style something or other...I have to say it was such a good lunch, it was satisfying to have the end result match and exceed the craving.....

"always do my best" is what's been my thoughts lately.....Say a prayer over the rest.

Day 7

It was good to leave the house today, went to spin and it was also good to sweat! I was reading through a new cookbook; Angelica's Kitchen which is the book from the famous vegan, organic restaurant in NYC's lower east side. I actually got the book for the Cornbread recipe. When I worked at Real Food Daily in LA, they made a similar recipe but there was something about how it came when I would order it in NY- austerely on a white plate with Miso Tahini Spread, mixed baby salad greens and sprouts, that made it taste better. So last night, I knew I needed to get some apple juice and replenish my rolled oats to make the bread today.

I came home and started the brown rice, making extra keeping in mind my Dragon Bowl dinner later after Yoga class, so I made extra. The recipe is super easy and straight forward and yields a deliciously dense and satisfying cornbread. I of course wiggled with the recipe a bit:

• 2c cooked brown rice
• 1 1/3c ground oats
• 1 1/4c cornmeal
• 1/4c ground corn (polenta corn meal)
• 3c apple juice
• 1T salt
• 1/4 coconut oil
• 2t sesame seeds
• mixed together and poured into a greased loaf pan and cooked at 350 for 75 minutes.

I made the Miso Tahini spread as well. What I love about both the Kripalu and
Angelica cookbooks is the emphasis on whole foods and for the most part, once your kitchen is stocked with the essentials- it is ridiculously easy to eat wonderful food- all-of-the-time.

While that was baking in the oven I made Kimpira, a traditional Japanese saute of Burdock root, carrots, and onions, sesame oil, olive oil and tamari. This is one of my most favorite dishes.

• 3 large burdock roots, sliced
• 1/2 large onion, sliced
• 2 carrots, sliced
• 2t toasted sesame oil
• 2T olive oil
• 3T tamari

The burdock root is earthy and nutty and the carrots and onions get caramelized and sweeten the deep saltiness of the tamari. Burdock root is known more in asian cultures and quite a bit in macrobiotic cooking and is also known for it's healing and healthful qualities.

So I ate Kimpira with rice for lunch, and I will have my dragon bowl (tofu, kale and brown rice stir fry) with the cornbread/miso tahini spread for dinner.
Another good day of food and blessings.... ;0)