First Days Interning with Compassion Over Killing and a Tofu-Kale Benedict on Homemade Muffins

As I mentioned in my last post, last Saturday I trekked from my beloved Vassar home in New York to my summer residence in Washington D.C. Just north of the nation’s capital, Takoma Park, MD houses the headquarters of the phenomenal animal advocacy and vegan outreach non-profit known as Compassion Over Killing, for whom I’m proud to intern until mid-August.

In 1995, current vice president of the Humane Society Paul Shapiro founded COK as an all-volunteer high school club and served as its campaigns director until 2005, when my current boss and tireless animal activist Erica Meier took over the organization. Though COK has always functioned with a small staff and limited budget, it has and continues to tremendously impact the lives of farmed animals and spread the message of compassion for all beings, both human and non. In fact, COK has carved out a public reputation comparable to much larger animal advocacy organizations like PETA and Mercy for Animals. To name a handful of COK’s impressive campaigns, the organization has exposed numerous factory farms of egregiously cruel practices with undercover investigations, aired national pro-vegan commercials on MTV, worked with Morningstar Farms and Boca Foods to drastically reduce or completely eliminate (respectively) eggs from their products, and filed a successful lawsuit to end the egg industry’s continued use of the deceptive “Animal Care Certified” logo on egg cartons. Currently, COK works with Subway to provide more substantial vegan options than simply veggie subs with guacamole, hosts the U.S. Veg Week in April and the D.C. Veg Fest in September, continues their undercover investigations, and enacts strong legal pressure on the egg industry to stop misleading labeling practices. I could not harbor more pride toward working for a noble organization, uncorrupted and uncompromised in its core values thanks to its perpetually small size, and led by a strong-willed woman—one of the only female leaders in the American animal rights movement.

While I’ve only spent a mere week interning with COK, I’ve already contacted numerous locations of a national restaurant chain to inquire as to what vegan options they offer, handed out nearly 100 leaflets, staffed the first and wildly successful Rehoboth Beach Veg Fest, which took place just this weekend, and helped launch the Twitter campaign to promote national restaurant chain Tropical Smoothie’s recent addition of Beyond Meat chicken-free strips to its menu. Thanks to help from COK, Tropical Smoothie now offers the option of substituting with no extra cost the acclaimed Beyond Meat for the animal-based chicken normally used in its salads, sandwiches, wraps, and flatbreads. If you live near a Tropical Smoothie location, from now until June 30 you can help raise money for my darling organization by snapping a photo of your Beyond-Meat-ified Tropical Smoothie meal, sharing the photo via Twitter or Instagram, and tagging both @TSmoothieCafe and @BeyondMeat in the post. If Tropical Smoothie and Beyond Meat receive 500+ posts before June 30, Beyond Meat will make a donation to COK. Yay for animal-free options in national chain restaurants!

Though my 9:00 am-4:00 pm internship doesn’t allot me much free time, especially if I decide to attend a yoga class at my newly adopted D.C. studio of Yoga District after work, I’ve still managed to spend a good healthy chunk of time in the kitchen. My most recent endeavor in the surprisingly well-equipped kitchen of my D.C. apartment featured a vegan take on the brunch classic of Benedicts. Looking for a means of creatively employing the muffins I adapted from the Buckwheat Batter Bread recipe in Gluten-Free and Vegan Bread, I stumbled upon Isa Chandra Moskowitz’s “Tofu Benny” while paging through the COK office’s copy of her cookbook Vegan Brunch, and decided that regular muffins would prove just as delicious as the English variety normally featured in Benedicts. After adapting both Isa’s recipe for marinated tofu and Kristy’s recipe for cashew hollandaise sauce, as well as adding a succulent sauté of kale and mushrooms into the mix, I created a truly delectable dish that would put any cruelty-based eggy Benedict to shame. Indeed, since COK devoted much of its attention toward combatting the egg industry, it seems perfectly fitting that my first recipe post since beginning my internship would feature a compassionate version of a dish normally based in the suffering of hens. Erica and the rest of the COK staff—this one’s for you.

Tofu-Kale Benedict—Nut Free, Low Sodium.

Serves 2-4.

Ingredients:

4 Buckwheat Muffins (recipe below)
1 batch Smoky Miso Tofu (recipe below)
1 batch Cashew Hollandaise (recipe below)
1 batch Kale-Mushroom Sauté (recipe below)
4 cherry tomatoes, halved or 4 slices of heirloom tomato

Carefully slice the muffins in half horizontally, taking care not to crumble the more delicate muffin top. Toast the muffin halves to your liking. Spoon a dollop of the Kale-Mushroom Sauté on top of the cut side of both of the muffin halves. Layer each half with a slice or two of tofu, a generous drizzle of Cashew Hollandaise, and either two cherry tomato halves or a slice of heirloom tomato. Serve.

Four-Grain Muffins

Makes 4 muffins.

Ingredients:

1/3 cup medium grind cornmeal
1/3 cup teff flour
1/3 cup buckwheat flour
2 tbsp + 2 tsp brown rice flour
1 tsp coconut nectar or maple syrup
2/3 cups water

In a large mixing bowl, mix together all of the ingredients until very well combined. Cover with a dish towel and let rest in a warm spot (about 70 degrees) for 10 to 12 hours, and up to 24 hours.

Preheat the oven to 350°F. Lightly grease four tins on a muffin tray and dust with flour. Pour the rested batter evenly into the four tins. Bake for 20 to 25 minutes, until firm to the touch and a toothpick inserted into the center comes out clean.

Smoky Miso Tofu

Serves 4-6.

Ingredients:

1 lb extra firm tofu, sliced into about 16 slabs
2 tsp Dijon mustard
1 tbsp sweet white miso
2 tsp tamari
1/2 cup vegetable broth or water
1 tbsp apple cider vinegar
1-2 tsp liquid smoke
2 tbsp olive oil, divided

Combine all the marinade ingredients, using only 1 tbsp of olive oil for the marinade, in a shallow dish. Lay the tofu in the dish, taking care that each slab of tofu comes is contact with as much contact with the marinade as possible. Marinade for at least an hour and up to overnight, flipping the tofu halfway through the marinating process.

Heat the oil in a large sauté pan or skillet over medium-high heat. Place the tofu slices in the skillet and cook for about 5-7 minutes each side, until a golden-brown crust forms on the outside. Reserve the unused marinade (you will use it in the Kale-Mushroom Saute).

Cashew Hollandaise

Makes about 1 cup.

Ingredients:

1/2 cup raw cashews, soaked at least 1 hour
2 tbsp apple cider vinegar or lemon juice
2 tbsp nutritional yeast
1 tsp Dijon mustard
1/4 tsp onion powder
1/4 tsp garlic powder
Water to blend

Combine all of the ingredients in a blender, adding as much water as needed to reach the desired consistency (I used about 6 tbsp of water).

Kale-Mushroom Sauté

Serves 1-4.

Ingredients:

1 tbsp coconut or olive oil
1/2 tsp cumin
1/2 tsp paprika
1/2 bunch kale, chopped
4 cremini mushrooms, sliced

Heat the oil in a large sauté pan over medium heat. Stir in the cumin and paprika, then add the kale and mushrooms. Sauté for about 7-10 minutes, until the kale is wilted and tender.

Recipe submitted to Waste Not Want Not Wednesdays, Allergy-Free Wednesdays, Healthy Vegan Fridays and Wellness Weekend.

Until next time, Ali.

Quickie Post: Lavender-Cardamom Nut Butter

This past Friday, to finish off the last of my stock of sprouted almonds and sunflower seeds, I opted to puree up another batch of homemade nut butter. However, I didn’t have enough sprouted nuts to facilitate blending in my regularly-sized foot processor, so I made up the difference with a bit of flaxseed meal. I had also, on a whim, picked up a bit of dried lavender buds during my most recent jaunt to the top-notch natural food store and vegan deli of Mother Earth’s Storehouse, and they caught my eye just as I prepared to create my nut butter concoction. Deciding to go all-out in my flavored nut butter-ing, I added the sweet spice of cardamom and a bit of vanilla extract to compliment the lavender. The thick nut butter that ensued imparted one of the most addictive aromas my nose has ever had the pleasure of smelling, and added an unbelievable dimension to my creamy banana-hemp oatmeal the next morning.

Obviously, you can create this nut butter with any blend of nuts you prefer, sprouted or not. If you use non-sprouted nuts, though, I’d recommend toasting them first to tenderize them and lighten the labor of your food processor.

Lavender-Cardamom Nut Butter—Raw, Oil Free, Soy Free, Low Sodium.

Makes about 1 cup.

1/2 cup almonds, sprouted or toasted
1/2 cup sunflower seeds, sprouted or toasted
1/2 cup flaxseed meal
1 tsp dried lavender buds
1 tsp cardamom
1 tsp vanilla extract

Combine the almonds, sunflower seeds, and flaxseed meal in the bowl of a food processor. Blend for up to 20 minutes, scraping down the sides as needed, until the nuts adopt a creamy, liquidinous texture (don’t fret, it will happen sooner or later!). Add the lavender, cardamom, and vanilla, and process until fully incorporated. Store in an airtight container for up to 3 weeks.

Recipe submitted to Waste Not Want Not Wednesdays, Allergy Free Wednesdays, Raw Food Thursdays, Foodtastic Fridays, Healthy Vegan Fridays, and Wellness Weekend.

Now, if you’ll excuse me, I have another essay to write refuting Michael Pollan’s assertion that supporting “humane meat” will combat industrial agriculture more effectively than adopting a vegan diet.

Until next time, Ali.

Raw Garden Vegetable Sandwiches with Scallion Cashew Cream Cheese & Marinated Mushrooms

After nearly three years of wishing, yearning, longing, pining, and desperately hoping to gain immediate access to a dehydrator, I’ve finally had one of my utmost culinary wishes fulfilled after moving into the Vassar campus’ vegan/vegetarian egalitarian housing cooperative known as Ferry House. One of Ferry’s past members left her old Excalibur dehydrator in the house after moving out, and I ecstatically unearthed the dust-gathering appliance from the Ferry pantry the other day (aka, the happiest day of my life). Now armed with the necessary equipment as well as a freezer full of almond and vegetable pulp leftover from homemaking almond milk and juice, I set out to create my very own raw bread as my first authentic dehydration endeavor.

A while back, I crafted a savory green juice, loosely inspired by the bloody mary drink, of kale, tomatoes, red bell peppers, and carrots. Combining the frozen pulp of this juice with fluffy almond pulp, a couple of my favorite umami seasonings, and flaxmeal for binding yielded a deeply flavored, veggie-packed, verdant raw bread that spoke to me as the essence of hot-weather food. Inspired to create a raw variation of the finger sandwiches that one might enjoy at a white-gloved garden party, I naturally had to whip up a brightly flavored cashew cream cheese to spread on the bread. Finally, playing off of the unctuous umami flavors in the bread, I decided to marinate a couple of sliced mushrooms in the ever-famous Liquid Gold Dressing and slightly dehydrate them to achieve a chewy, meaty texture.

Marinated mushrooms fresh out of the dehydrator.

From the combination of these three recipes ensued one of the most flavorful, fresh, and satisfying raw sandwiches I’ve ever had the pleasure of enjoying; I plan on crafting oodles more raw sandwiches in the coming dehydrator-filled weeks. If you don’t, however, own a dehydrator, you can still enjoy this and other fabulous raw sandwiches by following my instructions for How to Dehydrate Without a Dehydrator. Also, if you don’t have a surplus of almond and veggie pulp, you can use ground almonds and a blend of shredded vegetables (such as zucchini and carrots) squeezed of excess moisture instead.

Raw Garden Vegetable Sandwiches with Scallion Cashew Cream Cheese & Marinated Mushrooms—Raw, Soy Free, Low Sodium.

Makes 3 sandwiches.

Raw Bread Ingredients:

1 cup almond pulp (thawed if frozen)
1 1/2 cups vegetable juice pulp (I used a blend of kale, red bell peppers, tomatoes, and carrots; thawed if frozen)
1/4 cup flaxseed meal
1/4 cup nutritional yeast
2 tbsp tamari
1 tbsp miso
2 tbsp chia seeds
2-4 tbsp water to blend

Scallion Cashew Cream Cheese Ingredients:

1/2 cup cashews, soaked overnight (or for at least 2 hours)
1/4-1/3 cup water
1 tbsp coconut oil, melted
1 tsp miso
2 tsp apple cider vinegar
1/2 tbsp nutritional yeast
3 scallions, white parts only, sliced

Marinated Mushrooms Ingredients:

6 large button mushrooms, thinly sliced
6-8 tbsp Liquid Gold Dressing

Ingredients for Assembly:

2 medium tomatoes, sliced
3 large leaves of lettuce

Raw Bread Directions:

Combine all of the ingredients in the bowl of a food processor and process until smooth, adding just enough water to facilitate blending. Spread the mixture evenly onto a Teflex-lined dehydrator sheet and score into 6 rectangles. Dehydrate at 115°F for 6 hours or until dry and crunchy, flipping once about halfway through the dehydration time. Once dry, carefully remove the bread from the dehydrator sheets and snap along the score lines to separate into six pieces.

Alternatively, if you don’t own a dehydrator, you can use your oven to dehydrate the crackers by following my instructions for How to Dehydrate Without a Dehydrator.

Scallion Cashew Cream Cheese Directions:

Combine all of the ingredients except scallions in a blender and blend until smooth. Add the sliced scallions and blend until just incorporated. Refrigerate until thickened.

Marinated Mushrooms Directions:

Place the sliced mushrooms in a medium bowl and toss to coat with the Liquid Gold Dressing. You can now do one of two things: allow the mushrooms to sit in the marinade for 2-4 hours until softened, or place the coated mushrooms on a Teflex-lined dehydrator sheet and dehydrate at 120°F for about 1-2 hours or until the mushrooms’ texture becomes meaty and chewy.

Directions for Assembly:

Spread about a tablepoon of the cashew cream cheese evenly onto one slice of bread. Layer on two slices of tomato, a leaf of lettuce, and 1/3 of the marinated mushrooms, then top with another slice of bread spread with another tablespoon of cashew cream cheese. Repeat to make two more sandwiches.

Recipe submitted to Waste Not Want Not Wednesday, Allergy Free Wednesdays, Raw Food Thursdays, Foodtastic Friday, Healthy Vegan Friday, and Wellness Weekend.

Until next time, Ali.

What I Ate Wednesday #64

Breakfast: A green smoothie of 1 cup frozen mango, 3 deglet noor dates, 1 scoop Amazing Grass Green Superfoods powder, 2 tbsp chia seeds, 4 large leaves lacinato kale, and 1 cup homemade almond milk, all topped with a homemade granola of apples, buckwheat groats, cooked brown rice, walnuts, goji berries, blueberries, hemp seeds, cinnamon, cardamom, turmeric, maple syrup, and coconut oil.

I crafted this particular granola on the first morning of my stay in my parents’ NYC apartment over Vassar’s spring break, implementing the limited supply of items in their pantry as well as the various superfood ingredients that had traveled with me. Thus, instead of abiding by my usual template for fresh fruit-sweetened granola by pureeing up a mixture of fresh & dried fruit with various spices and coconut oil in which to coat nuts and grains, I shredded an apple and mixed it with about 2 tbsp each of maple syrup and olive oil to provide adequate moisture for the rest of the granola. Quite crunchy, nicely spiced, and bejeweled with bursts of juicy blueberries, this makeshift granola turned out surprisingly well for a creation comprised of odds and ends.

Breakfast Checklist: Protein—chia seeds, almond milk, walnuts, hemp seeds. Whole Grain—buckwheat, brown rice. Fruit—mango, dates, apples, goji berries, blueberries. Leafy Green—kale. Superfoods—Amazing Grass powder, chia seeds, hemp seeds, goji berries.

Morning Tea: Mayan Secret Green Tea from local NYC store Spices and Tease.

Though the aroma of this tea (which includes sencha green, mate, rooibos, and darjeeling teas mixed with lemongrass and bits of carrot, pineapple, and papaya) promised a complex fruity flavor, the amalgamation of various teas created a harshness that vastly overpowered any hope of a pleasingly refreshing tang. Perhaps I’ll simply have to play around with the steeping time and amount of tea used for each cup, but my experiences with this tea thus far have proved rather unfortunate.

Lunch: A sandwich of BBQ Tempeh strips, celery-apple-carrot slaw coated in Luscious Lemon Dressing from the Ayurvedic Vegan Kitchen, and avocado slices between two experimental cornbread fritters. I served the sandwich alongside a salad of mixed greens, alfalfa sprouts, mixed bean sprouts, sprouted almonds, and dulse flakes, tossed with Liquid Gold Dressing and topped with Green Raw Slaw from Bao’s. For dessert, I enjoyed a raw truffle made with sprouted sunflower seeds, sprouted almonds, dates, and maca powder, inspired by this recipe.

The impetus for this sandwich began with my discovery of a waffle iron hidden in the back of a cabinet in the NYC apartment currently subletted by my parents. Inspired to craft a savory waffle in part by this recipe of Kristy’s, I contemplated a southern-flavored checkered quickbread to complement the Barbequed Tempeh Sandwich Filling that I had made earlier that day from a new cookbook of mine—the James Beard award winning Modern Vegetarian Kitchen by Peter Berley, who apparently served as the executive chef at NYC vegan staple restaurant Angelica Kitchen for nine years. Unfortunately, the lack of gluten-free flours in my parents’ sparse pantry rendered me scrounging for waffle base options. In a bout of vegan MacGyver-ness, I combined 1/2 cup white cornmeal (already in the pantry), 1/4 cup roasted buckwheat grouts finely ground in the food processor, and 1/4 cup almond pulp leftover from the milk I had made that morning to comprise the full cup of flour required for four waffles. After mixing the flours with nooch, baking powder, baking soda, paprika, cumin, oregano, tomato paste, maple syrup, liquid smoke, almond milk, and coconut oil, I excitedly heated up the waffle iron, oiled it, spooned the batter in to yield a satisfying sizzle, closed the iron, waited for the light to signal the waffle’s completion, opened the iron, and…experienced utter failure. The batter had all but completely stuck to the iron, probably due to both an inadequate oiling of the iron and an overly thick batter lacking in a starch of any sort. Sigh. I managed to salvage the remaning batter by pan-frying it into thick pancakes, but still reeled from crushed waffle-based dreams. Curse you waffle iron! I shall prevail eventually.

Meal Checklist: Protein—tempeh, sprouted almonds, sprouted sunflower seeds, almond meal, tahini. Whole Grain—cornmeal, buckwheat flour. Vegetables/Fruit—celery, apple, carrot, avocado, alfalfa sprouts, bean sprouts, dulse flakes, ginger, pears, dates. Leafy Greens—mixed greens, kale, collard greens, dandelion greens, radish greens.

Afternoon Beverage: Choice Organic White Peony tea.

A bottle of Carpe Diem’s Kombucha in Quince flavor.

With an off-putting taste of artificial sweetener (certainly not one of the actual ingredients, though) and an inadequate amount of carbonation, this particular brand of kombucha failed to fully satisfy my mid-afternoon beverage needs. Try as I might to find a brand of local kombucha (other than the Madison-based NessAlla, of course) of as high a caliber as GT’s, I’ve not yet honed in on one. The search continues!

Dinner: A Middle Eastern feast, shared with my parents in their temporary NYC apartment, of Cookie & Kate’s Crispy Baked Falafel with Creamy Tahini and Dill Dressing, sandwiched between Cara’s Gluten-Free Pita Bread along with mixed greens and cherry tomatoes, accompanied by a side of cauliflower and carrots roasted with cumin, paprika, and coconut oil.

My changes to Kate’s original falafel recipe include substituting canned chickpeas for dried (I worried about the digestibility of merely soaked rather than fully cooked beans), adding 1/2 cup sprouted almonds and 1 tbsp GF flour blend to the mixture, and omitting the salt. Though Kate warns against implementing canned beans in the recipe, I found that adding the almonds and flour ensured adequate binding of the falafel, even when using the more moist canned chickpeas. Crispy on the outside, creamy on the inside, and not at all dry or mealy like many of the falafel recipes with which I’ve experimented in the past, the falafel verily impressed my parents (and fulfilled my mother’s three-day-long craving for falafel), who helped me to scarf down the entire batch of herby chickpea fritters. My only critique of the recipe pertains to the Creamy Tahini and Dill Dressing; the lemon tasted a bit too harsh, in my opinion. However, that minor flaw certainly did not prevent me from slathering the dressing all over my falafel sandwich.

As for the pita bread, I utilized the gluten-free flour blend from Bob’s Red Mill instead of Cara’s homemade blend, replaced the sugar with maple syrup, substituted 1 tbsp flaxseed meal for the xanthan gum, and decreased the salt to 1/4 tsp. I had rather excited myself about the prospect of perfectly crisp, toasty, homemade pita pockets, and therefore became thoroughly disappointed when the pitas would not puff up or slice open as promised (reasons for this fault include the omission of xanthan gum, not allowing the water bath to adequately heat up in the oven, or over-working the dough). Regardless of cooking complications, the pitas still tasted delicious, acting as sliced of bread between which to sandwich the falafel and fixings, rather than as pockets in which to stuff the ingredients.

Meal Checklist: Protein—chickpeas, sprouted almonds, tahini, chickpea flour, fava bean flour. Whole Grain—sorghum flour. Vegetables—onion, garlic, tomatoes, cauliflower, carrots. Leafy Greens—mixed green, parsley, cilantro, dill.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Comment Provoking Questions: How do you adapt your cooking to kitchens not as well-stocked as to which you’re accustomed? Do you own a waffle iron? Have you had luck with it? What is your favorite brand of kombucha other than GT’s? Have you made pita bread yourself before?

Happy WIAW!

Until next time, Ali.

The Great Quinoa Debate

In light of the influx of recent Guardian articles concerning the ethical implications involved in modern-day quinoa consumption, I and my fellow housemates have engaged in a continuous discussion regarding whether or not Ferry should continue to purchase the Andean pseudo-grain in our bulk food orders. Yearning for a more in-depth understanding of the potential issues surrounding quinoa, I dove into a fit of research on the topic and penned an op-ed for Vassar’s campus newspaper, the Miscellany News (at which I now serve as the Online Editor). In it, I present the compelling arguments both for and against world quinoa consumption, allowing readers to draw their own conclusions about their personal views of purchasing quinoa—indeed, I have not yet completely ironed out my own.

However, while I completely acknowledge the legitimate and rather urgent concern of the effect of increasing quinoa prices on Andean farmers and locals, part of me wonders if those with minds focused on social justice (aren’t we all?) will become so entrenched in “The Great Quinoa Debate”—our decisions toward which may or may not actually impact the Andean people—that it will begin to distract them from making other food choices almost guaranteed to ameliorate the world’s hunger crisis. The concluding paragraphs of my op-ed follows:

So should we, the socially conscious students of Vassar, continue to consume the (rather unsatisfactorily prepared) quinoa offered at the Deece? At whatever conclusion you personally arrive from the information I’ve offered, I hope that the intricacies of and issues surrounding the current global quinoa market prompt you to begin analyzing your food choices at a deeper, more ethically minded level than that simply of taste, pleasure, and convenience. Why not use the quinoa debate as a jumping-off point from which to discover more about precisely how the food on your plate ended up there? Indeed, while opting to abstain from eating quinoa may or may not improve the livelihoods of Andean farmers, there exist a handful of dietary choices that will concretely and profoundly decrease levels of world hunger and environmental degradation.

Consider that 760 million tons of the world’s grain provides feed for livestock, while 20 times less than that amount has been projected to eliminate the most extreme cases of world hunger today. Additionally, the world’s cattle alone consume enough food to sustain 9 billion people—the human population expected by 2050.

Regarding the environmental impacts of animal agriculture, a study published last October by the European Commission found that switching to a vegetarian diet results in twice the carbon emissions savings of switching to an electric car. By opting not to support animal agribusiness, you can rest assured that the decisions you make thrice daily as to what to eat will contribute to a growing movement toward a more equitable, just, and environmentally friendly society. Or you could gaze upon the supermarket shelves in perplexed contemplation of which brand claims to ethically source their quinoa.

I hope you’ll all hop on over to the Misc’s website to read the rest of my article in full. In the meantime, I’d like to tantalize you with a couple of the most recent culinary creations I’ve enjoyed.

A loose rendition of Marly’s Vegan Pibil Torta Sandwich piled upon two slices of hearty Scottish straun bread studded with wild rice and walnuts (recipe from my favorite cookbook, “Gluten-Free and Vegan Bread”).

A salad of kale massaged with avocado and dijon mustard, mixed with carrots and dulse flakes, and topped with kimchi.

A Ferry dinner crafted by my housemate, passionate vegan activist, and fellow dear VARC member Alan of a roasted veggie and tofu shepherd’s pie accompanied by a dollop of the creamiest hummus I’ve ever had the pleasure of spooning into my mouth and a salad of mixed greens dressed with olive oil and nutritional yeast.

Comment Provoking Questions: Where do you stand on the current quinoa debate?

Until next time, Ali.

Cooking My First Ferry Dinner: Zucchini Socca with Pesto & Salad with Tomato-Paprika Dressing

After living in the veg*n utopia known as Ferry House for just over two weeks now, I finally enjoyed the immense honor—though rather intimidating prospect—of cooking dinner for the co-op’s 21 members. Two different Fairies team up every night to provide a wholesome vegan meal for the entire Ferry community, and last night the house cooking schedule united myself and my lovely housemate Lily as the temporary Ferry chefs. Seeing as I crafted a 60-person dinner last Friday, the responsibility of providing delicious food for a third of that many diners shouldn’t have seemed so nervewracking, but I certainly hold the opinion of my fellow Fairies—with whom I interact on a daily basis—in higher regard than that of a handful of conference-goers with whom I most likely will not encounter for a long while. Needless to say, I sought to impress my housemates with my culinary prowess, and turned to the foolproof, crowd-pleasing gastronomic masterpiece of socca to accomplish the looming task.

Green Salad with Mushrooms, Carrots, and Brown Rice

Salad and accompanying Tomato-Paprika Dressing

Zucchini Socca with Caramelized Onions

Pistachio Pesto

Lily and I employed Beth’s recipe for Zucchini Socca with Caramelized Onions (multiplied eightfold) as the main dish of our dinner, pairing it with Kristy’s Pistachio Pesto and accompanying it with a salad of tender lettuce leaves, sliced mushrooms, carrot coins, and leftover house brown rice tossed with Tomato-Paprika Dressing. After hollering “DINNER!” to bade my housemates come eat, I jovially explained socca’s origins as a chickpea flour pancake from Nice, France at the curious inquiries of my fellow Fairies, who finished off five casserole dishes worth of socca in mere moments. I suppose you could call the dinner a success.

Meal Checklist: Protein—chickpea flour, pistachios. Whole Grain—brown rice. Vegetables—garlic, zucchini, tomatoes, mushrooms, carrots. Leafy Greens—kale, lettuce.

While the anticipation of cooking my first dinner for my beloved Fairies caused me a bit of anxiety, part of me desires to halt my studies and become the permanent Ferry House Chef. Blame the Italian grandma in me, but nourishing loved ones with satisfying, healthy food that subjects neither the animals or the environment to harm proves astoundingly rewarding. I eagerly look forward to next week, when I can again don the Ferry House Chef hat with another of my dear housemates.

Until next time, Ali.

Brown Rice Sushi with Coconut-Lemongrass Tofu and Miso-Tahini Sauce

Whenever I whip out my bamboo rolling mat, pile on the brown rice and veggies, and start my Japanese-inspired culinary adventure, someone invariably will reply to my vegan sushi-crafting with, “Is vegan sushi even possible?” To this quip, I always like to respond by informing my fish-brainwashed compatriates that the word “sushi” literally translates to “sour-tasting,” since the oldest form of sushi—narezushi—consisted of fermented rice. Nowhere in this original definition of sushi does fish appear, and the fish prepared for use in Japanese cuisine holds a completely different name that sushi—sashimi.

Indeed, vegan sushi (a rather redundant term, as you can now see) proves infinitely superior to its fishy counterpart in terms of ocean sustainability and humane treatment of fish. Not only has overfishing and aquaculture—basically the marine equivalent of factory farms—all but destroyed the ecosystems of the world’s oceans thanks to trawling and other forms of modern mass fishing methods, but absolutely no laws exist to ensure the humane treatment of aquatic life. To give one mere example of the exorbitant amount of cruetly exerted upon oceanic species exploited for human consumption, fish’s innards often explode out of their mouths and tail-ends while brought up to the water’s surface due to a sudden increase in pressure. In the words of Jonathan Safran Foer, “You never have to wonder if the fish on your plate suffered. It did.”

While I would absolutely love to expound upon this pressing issue, the commencement of my second semester at Vassar college has provided me with enough class reading material to maintain a constant state of hecticness in my life, and alas I must finish my fishy musings earlier than I would prefer. I hope, however, that you delve further into the urgent matter of oceanic depletion by visiting the websites of and supporting two astonishing organizations—Sea Shepherd and The Black Fish—and by indulging in some truly delicious, truly sustainable sushi.

Brown Rice Sushi with Coconut-Lemongrass Tofu and Miso-Tahini Sauce—Oil Free, Low Sodium.

Makes 4 sushi rolls (can be easily doubled or halved).

Ingredients:

1/4 batch of Coconut-Lemongrass Tofu, sliced into 1/2-inch-wide strips (but definitely make the whole batch—leftovers would taste delicious in a Thai-inspired vegan bowl! Recipe below.)
1/2 batch Miso-Tahini Sauce (recipe below.)
4 sheets of nori seaweed
2 cups cooked brown rice
1-2 medium carrots, julienned
3-4 small leaves of kale, torn into small pieces

Lay a sheet of nori on a bamboo rolling mat, shiny side down.

Scoop about 1/2 cup rice onto the bottom-middle section of the nori. Spread the rice either with you hands or a spoon to evenly cover the whole sheet, leaving a 1-inch thick strip of nori rice-free at the top.

Drizzle a layer of Mis0-Tahini Sauce onto the rice about 1/2-inch away from the bottom of the nori to span the entire width of the sheet. Lay the torn kale leaves in a single layer on top of the spread, then cover them with the julienned carrots and the strips of tofu.

Flip up the front veggie-less 1/2-inch of the nori over the veggies with the bamboo mat. Continue tightly rolling the sushi, pressing evenly on both sides of the bamboo mat. Cut the roll seam-side down into 8 pieces with a very sharp serrated knife.

For more comprehensive sushi-rolling instructions and a step-by-step picture guide, check out my previous post on veggie sushi.

Coconut-Lemongrass Tofu—Oil Free, Low Sodium.

Serves 4-6.

Ingredients:

16-oz block of firm tofu, sliced into 8 rectangles and pressed well (I like to employ this method of tofu pressing for 2 hours per press)
1 cup coconut milk (regular or lite)
2 tsp dried lemongrass or 2 stalks fresh, bruised and halved
1/2 cup fresh cilantro, finely chopped
1/4-1/2 tsp cayenne pepper
2 tbsp tamari or Bragg’s
2 tbsp apple cider vinegar

In a large plastic bag, combine all the ingredients except the tofu (coconut milk through vinegar). Lay the pressed tofu in the bag in a single layer, seal the bag, place it on top of a plate, and marinate in the refrigerator for at least two hours, flipping halfway through (I like to marinate mine all day, if possible).

Once you’re ready to prepare the tofu, heat a large skillet over medium-high heat. Place the tofu in a single layer in the skillet and cook for 5-7 minutes on each side. Remove from the heat.

Miso Tahini Sauce—Can be Soy Free, Oil Free, Nut Free.

Makes about 1 cup.

Ingredients:

1/4 cup miso (I used brown rice miso)
1/4 cup tahini
2 tbsp apple cider vinegar
1 1/2 tsp maple syrup or agave
1/8 tsp cayenne pepper
1/3 cup water

In a medium-sized bowl, combine all of the ingredients and whisk well to combine. Will keep in the refrigerator for up to two weeks.

I served this sushi on top of a bed of mixed greens along with an additional hot slab of Coconut-Lemongrass Tofu.

Recipe submitted to Wellness Weekend, Gluten Free Fridays, Foodtastic Fridays, and Healthy Vegan Fridays.

Meal Checklist: Protein—tofu, tahini. Whole Grain—brown rice mix. Vegetables—carrots, cilantro, lemongrass. Leafy Greens—kale, mixed greens.

Until next time, Ali.

Gooey Cabbage, Quinoa, & Chickpea Saute with Cashew Cheese

I’ve often waxed poetic about whiling away the hours in the kitchen, experimenting with the dozens (probably hundreds, by now) of tantalizing recipes, imagined by a wide variety of creative bloggers, that comprise my now 29-page long “Recipes to Try” Word document. However, in my desire to recreate as many mouthwatering, preconceived dishes as possible, I often forget the deep satisfaction derived from scrounging together a surprisingly delicious meal merely from the contents of your refrigerator. No shopping lists, no preparation, no double-checking of measurements—only you, the ingredients you happen to have on hand, and your culinary creative skill. Sure, perhaps most of the time only a simple stir fry emerges from these types of recipe-less endeavors, but other similar occasions produce unexpected gastronomic masterpieces; or at least dishes requiring only a bit of honing to achieve their full flavor potential.

I experienced the luck of creating one of these successful improvisational dishes the other day in an attempt to use up as many of the leftovers I had accumulated over my college winter break as possible. After all, I planned on flying back to New York the following day and didn’t forsee my parents partaking in the cashew cheese I had made a couple days prior, even considering their recent shift to a plant-based diet. What began as a simple saute of mixed veggies, quinoa, and chickpeas transformed into an unctuous, ooey-gooey, wonderfully savory one-dish meal thanks to the melting of four slices of the aforementioned cashew cheese over the just-shy-of-tender amalgamation. Talk about a scrumptious bout of unexpected inspiration.

Cabbage, Quinoa, & Chickpea Saute with Cashew Cheese—Soy Free, Low Fat, Low Sodium

Serves 1-3.

Ingredients:

2 tsp olive oil
1 shallot, chopped
1 sprig of fresh rosemary, leaves removed and chopped
Handful of green beans, about 1/3 cup chopped
10 cherry tomatoes, halved
1/4 head green cabbage, shredded
1/2 cup cooked quinoa
1/2 cup chickpeas
1 tbsp balsamic vinegar
4 slices of cashew cheese

In a medium-sized skillet, heat the oil over medium heat. Add the shallot and rosemary and saute for 3-5 minutes, taking care not to burn the shallot. Add the green beans and tomatoes, cover, and cook for 5-7 minutes. Add the cabbage, cover again, and cook for 7-10 minutes, stirring periodically. Add the quinoa, chickpeas, and balsamic vinegar, and stir until heated through. Layer the slices of cashew cheese on top of the entire saute, cover, and cook for 3 minutes. Stir the semi-melted cheese into the veggies and stir until everything becomes coated in cheesy goodness.

I served this dish alongside a simple salad of mixed greens, bean sprouts, and Liquid Gold Dressing.

Submitted to Waste Not Want Not Wednesday and Allergy-Free Wednesdays.

Meal Checklist: Protein—chickpeas, cashews. Whole Grain—quinoa. Vegetables—shallots, rosemary, green beans, cherry tomatoes, mixed bean sprouts. Leafy Greens—cabbage, mixed salad greens.

Local Ingredients: Shallots and rosemary from the Plahnt Farm, cabbage from Garden to Be.

Comment Provoking Questions: What is your go-to no-plan meal? What is the best dish you’ve created solely by improvisation? What are the ingredients you always keep on hand to perk up improvised meals?

Until next time, Ali.

What I Ate Wednesday #58

Breakfast: A smoothie of 1/2 a honeycrisp apple, 1/2 a frozen banana, about 1/2 cup frozen blackberries, 1 tbsp goji berries, 1 tbsp hemp seeds, 1 tbsp carob powder, 1/2 scoop Amazing Grass Green Superfoods powder, 4 large leaves of lacinato kale, and 1/2 cup homemade almond milk, accompanied by a Raisin-Almond Butter Cinnamon Roll adapted from “Gluten-Free and Vegan Bread.”

Cinnamon roll close-up.

Forever enamored by the plethora of yeasty, hearty, whole-grain, scrumptiousness of the recipes featured in Jennifer Katzinger’s “Gluten-Free and Vegan Bread,” I once again opened my already copiously stained copy of the cookbook I received just this Christmas to try my hand at another one of Jennifer’s sweeter offerings—Raisin Cinnamon Rolls. One of two cinnamon roll recipes featured in the cookbook (the other is for Pecan Cinnamon Rolls), these subtlely sweet, intensely-cinnamony rolls boast an extra helping of decadence due to their filling of maple butter and plumped raisins. However, because maple butter costs quite the pretty penny, I opted to employ roasted almond butter in its place, imparting an extra level of unctuousness to the rolls. Though these rolls prove superbly moist and light when enjoyed straight out of the oven, I’ve found that they do not keep well and turn rather dry and crumbly after a mere two days of sitting on the countertop. Thank goodness I only made half a batch! I’ve also slathered these cinnamon rolls in an Orange-Scented Fig Jam spiced with fresh rosemary to yield astoundingly tasty results.

Breakfast Checklist: Protein—hemp seeds, almond milk, almond butter, garbanzo bean flour, chia seeds, almond meal (last three in cinnamon roll). Whole Grain—brown rice flour, teff flour. Fruit—apple, banana, blackberries, goji berries, raisins. Leafy Green—lacinato kale. Superfood—hemp seeds, goji berries, Amazing Grass powder, chia seeds, carob powder.

Local Ingredients: Kale from Don’s Produce (no website).

Morning Tea: Organic & Pure Peppermint White Tea.

Though I usually harbor an aversion to peppermint tea, the delicately sweet note of the digestion-friendly herb featured in this surprisingly complex tea blend nicely complements the almost perfume-like taste of white tea—perfect for quiet afternoon contemplation and aiding your gut after lunch.

Lunch: A Mushroom-Spinach Melt Sandwich of cashew cheese melted over the filling of Green Kitchen Stories’ Spiced Spinach and Mushrooms in Almond Tartlets in between two slices of the Focaccia recipe in “Gluten-Free and Vegan Bread,” accompanied by a salad of mixed greens, alfalfa sprouts, mixed bean sprouts, “farmhouse mix” sprouts, purple carrots, two spoonfuls of adzuki beans, and dulse seaweed flakes all tossed in Liquid Gold Dressing and topped with Fizzeology’s “Ferment of the Month” sauerkraut.

I recently experienced a bit of an epiphany in realizing that I could craft hot, melty, ooey gooey sandwiches in addition to their (still delicious) cold counterparts with all of the gluten-free bread-baking in which I’ve engaged lately. This Spinach-Mushroom Melt comprises the second hot sandwich I’ve created, right after my quite well-received Roasted Brussels Sprout Grilled Cheese. After warming two slices of herbed focaccia on my built-in stove-top griddle, I piled on the spinach-mushroom saute offered by Green Kitchen Stories, topped it with three thin slices of cashew cheese, placed the now open-faced sandwich back on the griddle, and covered it with a large pot lid until the cheese melted, then slapped the second slice of focaccia on top. Yum.

Meal Checklist: Protein—cashews, adzuki beans, chia seeds, garbanzo bean flour, flaxseed meal (last three in bread). Whole Grain—teff, brown rice, and buckwheat flours in bread. Vegetables—onion, shiitake and crimini mushrooms, alfalfa sprouts, mixed bean sprouts, “farmhouse mix” sprouts, purple carrots, sauerkraut veggies. Leafy Greens—spinach, mixed greens, dulse seaweed, greens in sauerkraut.

Local Ingredients: Purple carrots from JenEhr Family Farm, alfalfa sprouts and mixed bean sprouts from Troy Community Farm, “Ferment of the Month” sauerkraut from Fizzeology, mixed greens from Don’s Produce (no website), “farmhouse mix” sprouts from Garden to Be, spinach from Snug Haven.

Afternoon Beverage: Half a bottle of Reed’s Culture Club Goji Ginger Kombucha.

Though the locally produced NessAlla still wins the place in my heart dedicated to my favorite kombucha brand, the Goji Ginger flavor of Reed’s Culture Club kombucha could give NessAlla a run for its money. Tangy, sweet, and deeply flavored, this superfood-boosted kombucha tastes like a true work of fermented art. Funnily enough, Reed’s also produces my father’s favorite variety of ginger beer—perhaps I can fool him into trying this more nourishing beverage instead…

Dinner: A scrumptious vegan bowl of sprouted quinoa, roasted brussels sprouts leftover from my grilled cheese adventures, Black Pepper & Thyme Tofu adapted from Olives for Dinner, and Parsnip Bacon adapted from Food & Wine, all slathered in a dilly version of Christy Morgan’s Cashew Basil Aioli.

I feel that this meal needs no explanation. How can one ever go wrong with a vegan bowl? I would like to offer one suggestion, however: run to the kitchen and make the Black Pepper & Thyme Tofu immediately. You won’t be sorry.

Also, on a quick recipe-related note, I subbed liquid smoke for the smoked sea salt in the Parsnip Bacon—my mother’s obsession with the concentrated smokiness of this genius product has now transferred over to me.

Meal Checklist: Protein—tofu, cashews. Whole Grain—sprouted quinoa. Vegetables—brussels sprouts, thyme, parsnips, dill. Leafy Greens—brussels sprouts.

Local Ingredients: Parsnips from Driftless Organics.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Comment Provoking Questions: What is your favorite cinnamon roll filling? How about your favorite vegan hot sandwich? Have you tried/seen Reed’s kombucha before?

Happy WIAW!

Until next time, Ali.

What I Ate Wednesday #57

Breakfast: A green juice of apple, carrot, kale, parsley, and lemon, blended with 1/2 an avocado, 1 tbsp hemp seeds, and 1 tbsp goji berries, accompanied by a hefty slice of Raspberry Rooibos-Tea Bread from Jennifer Katzinger’s “Gluten-Free and Vegan Bread.”

As with so many other healthy eating techniques and recipes (banana soft serve and perfect tofu burgers, anyone?), my virtual buddy Gena of Choosing Raw first introduced me to the notion of blending juiced veggies with avocado to yield a creamy beverage more substantial than yet just as nourishing as a standard green juice. Figuring that if I could blend avocado into my morning juice, I could amp up its nutritional content even further by also pureeing in hemp seeds and goji berries. New breakfast triumph!

I alluded to Jennifer Katzinger’s Raspberry-Rooibos Tea Bread in my last post on the gluten-free sandwiches in which I’ve recently reveled, promising more details in this post. The recipe that called to me the most earnestly out of Jennifer’s entire book, this bread did not disappoint my high expectations for it. The bread’s base of teff flour imparted a deep hue, hearty texture, and a unique flavor wavering between earthy and nutty, while the rooibos tea lent a slightly red tone and sophisticated taste. Each layer of the bread took on a distinct characteristic—the bottom proved oh-so-moist and chewy while the top held an almost coffee-cake-like crumbly texture. Studded with tart raspberries and only mildly sweet from a minimal amount of agave nectar, the bread appealed immensely to my sugar-sensitive tastebuds and provided a complex way to wake the palate after a night’s rest. The next time I make this recipe, I intend to incorporate a bit of cocoa powder as I think it will nicely complement the bread’s flavor; besides, aren’t raspberries and chocolate a match made in heaven?

Breakfast Checklist: Protein—hemp seeds. Whole Grain—teff flour. Fruit—apple, avocado, goji berries, raspberries, lemon. Leafy Green—kale, parsley. Superfood—hemp seeds, goji berries. Added Veggie Bonus!—carrot.

Local Ingredients: Carrots from Tipi Produce.

Morning Tea: Triple Leaf Tea’s White Tea.

Lunch: A TLT (Tempeh, Lettuce, & Tomato) Sandwich with Avocado on Jennifer Katzinger’s Light Teff Sandwich Bread, accompanied by a salad of mixed greens, alfalfa sprouts, mixed bean sprouts, “farmhouse mix” sprouts, carrots, and dulse flakes, all tossed in Liquid Gold Dressing and topped with the “Ferment of the Month” sauerkraut from Fizzeology.

If you haven’t yet witnessed me waxing poetic about my recent sandwich ventures, I encourage you to do so by checking out my latest post. There, you can find the details of the TLT with Avocado featured above.

As for the “Ferment of the Month” sauerkraut, this month’s mix of lactofermented yumminess contains a surprising plethora of unorthodox vegetables, which I will now list to fulfill your veggie-loving needs: green and napa cabbage, bok choy, brussels sprout tops, black radish, red pepper, carrot, red beauty heart radish, onion, cilantro, turnip, burdock root, dandelion greens, lotus root, yellow dot, evening primrose seed, wild parsnip, garlic, delicata squash, bok choy root, wild carrot, lambs quarter seed, apple, eggplant. Um, wow.

Meal Checklist: Protein—tempeh, chia seeds, almond meal, flaxseed meal (last three in bread). Whole Grain—buckwheat and teff flours in bread. Vegetables—cherry tomatoes, alfalfa sprouts, mixed bean sprouts, “farmhouse mix” sprouts, carrots, sauerkraut veggies. Leafy Greens—mixed greens, dulse seaweed, greens in sauerkraut.

Local Ingredients: Carrots from Tipi Produce, alfalfa sprouts and mixed bean sprouts from Troy Community Farm, “Ferment of the Month” sauerkraut from Fizzeology, tempeh from the Simple Soyman, mixed greens from Don’s Produce (no website), “farmhouse mix” sprouts from Garden to Be.

Afternoon Beverage: A glass of NessAlla Kombucha in their seasonal Cardamom Hibiscus Ginger flavor.

Dinner: Two of Dreena Burton’s Mushroom-Pecan Burgers topped with Julie Morris’ Superfood Goddess Dressing from her book “Superfood Kitchen“; a Mixed Veggie Slaw with Peanut Lime Dressing (recipe below); and the leftover wrappers and marinated veggies from the Raw Falafel and Hummus Wraps with Marinated Mediterranean Veggies that I brought to the raw potluck last weekend.

Super hearty, densely textured, and wonderfully savory from a thoughtful combination of seasonings including miso, sage, oregano, balsamic vinegar, and tamari, Dreena’s Mushroom-Pecan Burgers filled in every box on the “Great Veggie Burgers” checklist. Slathered in Julie’s tangy Superfood Goddess Dressing—deemed as such due to the inclusion of hemp seeds, flaxseed oil, and Amazing Grass Green Superfoods powder—the burgers provided a delectable focal point to my dinner.

I drew inspiration for the Mixed Veggie Slaw with Peanut Lime Dressing from Fresh Restaurant’s recipe for Tangled Thai Salad. My simplified version of the recipe I’ve provided below—I used most of the veggies listed in the recipe simply to clean out my refrigerator, so feel free to substitute any other veggies you like.

Mixed Veggie Slaw with Peanut Lime Dressing

Serves 4-6.

Ingredients:

1 small head savoy cabbage, shredded
2 small beets, peeled and shredded
1/2 cup butternut squash cubes, shredded
1 medium bell pepper, thinly sliced
1 small cucumber, thinly sliced

3 cloves garlic
2 tbsp fresh cilantro
3 tbsp lime juice
2 tbsp peanut butter
1 tbsp tamari
1 tbsp brown rice vinegar
1 tbsp fresh ginger or 1 tsp ground
2 tsp coconut milk (can sub any other plant-based milk)
3/4 tsp agave nectar
1/4-1/2 tsp cayenne
1/2 cup toasted sesame oil

Place all of the veggies in a large bowl and toss to combine.

To make the dressing, place all of the dressing ingredients in a blender and puree until smooth.

Pour the dressing over the veggies and mix well to coat.

Meal Checklist: Protein—pecans, tahini, flaxseed meal, peanut butter, hemp seeds. Whole Grain—GF rolled oats. Vegetables—butternut squash, cherry tomatoes, cilantro, zucchini, bell peppers, beets, cucumbers. Leafy Greens—spinach, savoy cabbage, Amazing Grass Green Superfoods powder.

Local Ingredients: Spinach from Snug Haven, beets from Harmony Valley Farm.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Comment Provoking Questions: Have you ever tried blending juice with avocado? What is your favorite sandwich? What veggies do you like to incorporate into slaws?

Happy WIAW!

Until next time, Ali.