Ayurvedic-Spiced Pumpkin Granola

So let’s discuss the fact that I haven’t written a new post in a week—as in seven days without offering you, dear readers, a new recipe, restaurant review, COK internship update, or philosophical musing on the ethics of eating animals. Let’s discuss the fact that between my daily 9:00-4:00 stint as a tireless non-profit worker and my almost nightly moonlighting as a yogi, my role as a blogger has unfortunately experienced a bit of neglect. Let’s discuss the fact that, far from complaining about this busyness, I’m perpetually reveling in my fortune of spending the summer spreading the message of universal compassion, practicing yoga at an activist-driven studio, sampling the best vegan cuisine DC has to offer, and experimenting with farmers’ market produce in the kitchen…but not really so much blogging.

This will change.

Employing my magical blogging powers (or a humble process known as “Writing Your Posts in Advance Over the Weekend When You Actually Have Spare Time”), I fully intend to restore Farmers Market Vegan back to its’ usual thrice-weekly posting status during my DC summer. The upcoming posts that you can expect to grace your computer screen include a review of the community gathering place/bookstore/art gallery/poetry slam venue/super vegan-friendly restaurant Busboys and Poets, a glimpse into DC’s farmers’ market scene, a recounting of the revelation I experienced from reading “Vegan for Life,” and my newly formed meaning of “Farmers Market Vegan.”

Today, however, I’d like to introduce you to the third batch of granola I’ve concocted whilst in DC—one whose complexity and uniqueness earns a well-deserved spot alongside my other unorthodox cereal recipes, such as my Berry Lemongrass Granola with Coconut and Cashews, Chocolate Kale Granola, and Sweet Corn Thyme Granola. Discovering an absence of crunchy clustery smoothie toppings from my refrigerator this morning, I hopped on over to the pantry to find a can of pumpkin puree and a bag of dried apricots, for both of which I yet had no future plans. Recalling my beloved “Ayurvedic Vegan Kitchen” cookbook that I sadly left in storage over the summer, I decided to combine these two ingredients with an amalgamation of warming spices to create a grounding granola that would balance out the hectic feelings of the past week.

According to ayurveda, since I harbor a pitta dosha (aka body type), I can easily become controlling, judgmental, impatient, and argumentative if overstimulated, as I have been since commencing my whirlwind of a summer in DC. In order to rekindle balance within my emotional and physical self, I should consume sweet, bitter, and astringent foods, all of which I implemented in this golden granola. For example, apricots, pumpkin, oats, buckwheat, cardamom, cinnamon, and walnuts all fall under the sweet category; walnuts and turmeric offer astringency; and cinnamon and turmeric provide bitterness. In addition, ayurveda highly recommends that to maintain balance, pitta types should regularly consume all of the spices that I’ve included in this granola. Basically, if I don’t feel the frenziedness fleeing from my body after eating a spoonful of this granola, I’ll immediately lose hope of all notions of ayurvedic healing…except how could I when they inspired such a nourishing, comforting, and vibrantly hued breakfast treat? A cluster of this granola reminds me of an Indian-spiced pumpkin pie. Man, Ayurveda is scrumptious.

Ayruvedic-Spiced Pumpkin Granola—Soy Free, Oil Free, Low Sodium.

Makes about 6 cups.

Ingredients:

10 dried apricots, chopped
1 cup pumpkin puree (canned or homemade, can also used sweet potato or squash puree)
1 tbsp almond butter
Juice of 1/2 an orange
1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp ground ginger
1/4 tsp ground fennel seeds
1/8 tsp turmeric
4-6 tbsp water or plant-based milk
2 cups gluten-free rolled oats
1 cup raw buckwheat groats
2/3 cup flaxseed meal
1/3 cup hemp seeds
1/2 cup raw almonds, chopped
1/2 cup raw walnuts, chopped

Preheat the oven to 315°F and line two baking sheets with parchment paper.

Place the chopped dried apricots in a microwave-safe bowl. Cover with water and microwave for 1 minute. Let sit for at least 5 minutes until soft.

In a food processor or blender, combine the soaked apricots, pumpkin puree, almond butter, orange juice, and spices. Process until well-combined, adding the water or milk as needed to achieve a smooth consistency.

In a large bowl, combine the oats, buckwheat, flaxseed meal, hemp seeds, almonds, and walnuts. Pour the pumpkin mixture over the dry ingredients and mix until well-coated.

Divide the mixture in half and spread each half out over your prepared baking sheets. Bake for 30 minutes, stir the granola and rotate the pans in the oven, and bake for another 15 minutes until golden-brown and crunchy.

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

Until next time, Ali.

DC Restaurant Exploration: Sticky Fingers & Sticky Rice

Ranking sixth among the U.S. cities that boast the greatest number of vegetarian restaurants, my summer home of Washington D.C. proves a bit overwhelming (in the best way possible) when one attempts to navigate through the plethora of veg eateries located within its limits. Indeed, before arriving in D.C. I had created a list of 20+ veg-friendly restaurants to possibly visit during my 12 weeks in the city, but that list has easily doubled after my modest explorations of the nation’s capital. Though doing so caused me and my gastronomic enthusiasm much sorrow, I managed to narrow down my expansive restaurant list to a mere 12—one for each week of my stay in D.C.

As it currently stands, I intend to patronize the following 12 establishments while in Washington:

1. Sticky Fingers
2. Sticky Rice
3. Busboys and Poets
4. Le Pain Quotidien
5. Mark’s Kitchen
6. Elizabeth’s Gone Raw
7. Everlasting Life Café
8. Senbeb Café
9. SweetGreen
10. Sweet and Natural
11. Ethiopic
12. Freshii

While I’ll say no more of the last ten restaurants on my list, I’d love to regale to you my experiences at the first two, both of which coincidentally appear quite proud of their…stickiness? Regardless of the eateries’ viscosities, both of their fare proved fresh, thoughtfully prepared, and quite tasty.

Considering Sticky Fingers’ titles of Best Bakery in D.C. 2013 and Silver Medalist for Favorite Vegan Bakery in VegNews’ 2012 Veggie Awards, its two victories on the Food Network’s hit show Cupcake Wars, its successful cookbook, and its band of 11-year-long devoted patrons, it seems only fitting that I visit the acclaimed, 100% vegan bakery and café on my first D.C. dining excursion. Just two days after moving into my D.C. apartment and one day before beginning my internship with Compassion Over Killing, I met Erica Meier—director of COK and my boss for the summer—at Sticky Fingers for a get-to-know-you/welcome-to-the-city lunch. Erica chose our brunch destination quite wisely, for immediately upon entering the 1950′s-style interior of the café and unexpectedly spotting the familiar vegan, fair-trade chocolate bars from the New Paltz-based Lagusta’s Luscious, I felt snugly at home.

Sticky Fingers storefont.

1950′s stovetop functions as Sticky’s condiment bar.

So happy to see Lagusta’s chocolates popping up in DC!

Though the various cupcakes, muffins, and Sticky Buns featured in the store’s glass display case looked quite mouthwatering, Erica and I agreed that neither of our bodies would respond well to their high succulence levels at the early hour in the day. Instead, we both chose to partake in much more savory menu options; I ordered the Hummus Wrap and a side salad with creamy ranch dressing while Erica opted for the Breakfast Burrito. Bursting with perfectly fresh baby spinach, shredded carrots, dilly cucumbers, avocado slices, garlicky hummus, and olive tapenade, the Hummus Wrap expertly married bold, unctuous flavors with refreshing, crisp veggies inside a pleasantly chewy gluten-free tortilla. While the rather wilted lettuce beneath the veggies on my side salad disappointed me, the silky-smooth herbed ranch dressing served alongside the salad provided sufficient atonement. Unfortunately, I failed to snap a photo of Erica’s Breakfast Burrito, but I can attest that the whole-grain tortilla fat with Daiya-cheesy tofu scramble, black beans, tomato, and spinach looked absolutely scrumptious—so much so that I may just have to pay a second visit to Sticky Fingers to partake in the burrito party myself.

Strawberry Margarita, Coconut, and Carrot Cake cupcakes.

The infamous Sticky Buns!

Hummus Wrap.

Side salad with magical ranch dressing.

Before returning to Sticky Fingers, however, I had to sample the next restaurant on my 12-week tour of D.C.’s (hopefully) finest veg-friendly eating establishments—Sticky Rice. Though not a vegan restaurant by any means, the modern Asian fusion joint offers a plethora of specially marked vegan menu options, including creative sushi rolls and noodle bowls overflowing with veggies and plant-based proteins. I ventured to Sticky Rice for dinner with my fellow COK intern and vegan Katie, happily greeted by a hip, edgy restaurant interior and a top-notch musical selection (can you say 80′s pop hits from the Eurythmics and Depeche Mode?).

Katie showing off the Sticky Rice décor.

Behind the Sticky Rice bar.

Opting to split a sushi roll as an appetizer before enjoying our respective entrees, Katie and I began our meal with the Garden Balls—spicy rice stuffed into an inari pocket, tempura fried, and drizzled with “eel” sauce (eel refers only to the name of the sauce, not the contents of it). While the menu advertised the Garden Balls as containing shiitake mushrooms, red pepper, and cilantro along with the rice, Katie and I could find no such veggies of which to speak, much to our disappointment. Nevertheless, we enjoyed the roll’s textural contrast of chewy rice and crispy coating, as well as the sauce’s succulent tanginess. After the small Garden Ball let-down, however, I do wish that Katie and I had ordered the Veggie Tempura Plate—complete with asparagus, sweet potato, onion, broccoli, pineapple, and ponzu dipping sauce—as our appetizer instead of the roll.

Garden Balls.

While our appetizer left me less than enthused about Sticky Rice, our entrees certainly redeemed my opinion of the restaurant. Katie and I both ordered soba noodle bowls; I opted for the “Dirty Vegan” while Katie partook in the Mock Chicken Teriyaki. A mouthwatering mess of soba noodles, tender broccoli, succulent red bell pepper, caramelized onion, chewy edamame, and juicy fried tofu chunks slathered in peanut-coconut sauce and topped with mung bean sprouts, the Dirty Vegan provided a spicy, wonderfully filling, and surprisingly fun-to-eat meal that I fully intend to recreate in my own kitchen. Katie responded just as enthusiastically to her Mock Chicken Teriyaki noodle bowl, which contained the same blend of veggies as my entrée, but instead featured a tangy teriyaki sauce and crispy seitan strips.

The “Dirty Vegan” noodle bowl.

The Mock Chicken Teriyaki noodle bowl.

Despite the disappointing mislabeling of the Garden Balls and the rather slow service, our Sticky Rice experience proved quite enjoyable, reasonably priced, and inarguably delicious. I would happily return to the eatery to partake in their Veggie Tempura and other vegan sushi roll offerings…if I hadn’t already committed to visiting ten other veg-friendly restaurants in the D.C. area during my stay in the city. Next on the list: Busboys and Poets!

Until next time, Ali.

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.

Brooklyn-Bound: Champs Family Diner & Dun-Well Doughnuts

As a congratulatory gift to myself for successfully completing my first year as a student at Vassar College, I planned one last pre-fall semester jaunt down to New York City—well, to Brooklyn, more exactly. Though a live show at the Music Hall of Williamsburg by my all-time favorite band Of Montreal provided the trip’s impetus, I undoubtedly managed to integrate a scrumptious sampling of Brooklyn’s finest vegan offerings into my 24-hour journey, shared with my fellow Ferry House member and native Brooklynite Gabe. After jumping wildly about to Of Montreal’s eclectic musical majesty, trekking southward to Gabe’s brownstone home, and promptly collapsing on his living room couch, Gabe and I awoke eager to explore Brooklyn’s vegan scene.

Gabe and I began our culinary expeditions at Champs Family Diner—a lively 50′s-style diner and bakery that boasts seitan Philly cheesesteaks and tofu-scramble-and-chili-topped French toast alongside green juices and raw kale salads (all vegan, of course!). Clearly, the eatery offers compassionate cuisine suited for all dietary preferences and moods (including gluten-free), and its constant flow of customers speaks to its skill in doing so. Not only does Champs serve its impeccably fresh and filling breakfast fare all day everyday, it also hosts a themed three-course prix-fixe dinner and movie screening every last Sunday of the month. For example, this January saw a Spanish-themed “Drive-In/Dine-In” that featured vegan churros with chocolate and ice cream, soy ham croquettes, and paella with soyrizo, chik’n, and prawns during a screening of Pan’s Labyrinth. How’s that for an unassuming neighborhood diner? With VegNews’ recommendation of Champs as one of Williamsburg’s nine hottest vegan-friendly eateries, Gabe and I determinedly paid a visit to the acclaimed restaurant.

Seated at the bar among classic metal-paneled walls, black-and-white checkerboard napkins, and soda fountain spigots, Gabe and I launched our hungry selves into an excited analysis of the Champs menu. Both of us opted to order from the all-day breakfast section, choosing the Awesome Bowl and the Belgian Waffle Breakfast (gluten-free, if you can believe it!), respectively.

Gabe’s Awesome Bowl featured a mildly spiced mix of quinoa, scrambled tofu, roasted potatoes, sautéed bell peppers, and leafy greens in a generously sized cereal bowl. After the woman behind the counter informed us that the Awesome Bowl comprised one of Champs’ most frequently ordered menu items, Gabe held high expectations of the dish, yet experienced no disappointment. Hearty, nutrient-packed, and boasting a medley of complementary flavors and textures (succulent peppers, chewy browned tofu, crusty potatoes, garlicky greens), the Awesome Bowl provided ideal brunch fare for my health-minded and large-appetited (just pretend this is a real adjective) buddy.

Awesome Bowl.

Beckoned to by the golden, baseball-sized baked goods showcased ‘neath a countertop glass display case, Gabe also partook in one of Champs’ Cornbread Muffins. Unfortunately, the muffins contained gluten, hindering me from sampling them, but Gabe assured me of their moist sweetness studded with flecks of fresh corn.

 

As for myself, after glimpsing the words “gluten-free Belgian waffles,” I required no further consideration of the Champs menu. As an avid proponent of savory waffles, I felt an immediate, passionate connection with Champs’ Belgian Waffle Breakfast—a fluffy gluten-free waffle served alongside a perfectly browned tofu scramble, two capacious triangles of spiced tempeh, and a pile of garlic-sautéed leafy greens. Garnished with a liberal drizzle of maple syrup, the dish nourished both my body and spirit, especially after an exhilarating yet exhausting night of ecstatic rollicking.

Belgian Waffle Breakfast

Bellies contentedly full of highest-quality vegan noms, Gabe and I set out yet again for a quick walk to Dun-well Doughnuts—the vegan doughnut shop widely touted to offer the best doughnuts this side of the Mississippi River, if not around the globe. The brainchild of college companions Christopher Hollowell and Dan Dunbar, Dun-well Doughnuts began with a craving of Christopher’s for the ideal vegan doughnut, unsatisfied by other animal-free fried-and-glazed dough in NYC. On a mission “to be the premiere vegan doughnut shop on planet Earth and reverently carry on the tradition of doughnut making in a manner that is both innovative and ethical,” Dan and Christopher now craft over 200 varieties of organic, artisanal, and compassionate doughnuts, baked fresh twice daily. In 2012, Dan and Christopher’s realized vision earned the title of New York City’s Best Doughnuts by the Daily News—not the best vegan doughnuts, mind you, but the best doughnuts period. Tell that to your naïve friends when they once again ask what on earth vegans eat.

Dun-well Doughnuts Interior

I had long intended to visit Dun-well Doughnuts, but unforeseen circumstances during my spring break in March hindered me from engaging in the vegan bucket list item of biting into one of the shop’s creations…until now. After building up such anticipation of the perfect doughnut experience, I required a couple calming deep breaths and a decisive “It’s time” from Gabe before entering the Dun-well storefront. Upon opening the shop’s door, a mouthwatering aroma of freshly baked sweet bread flooded over us, only adding to my blissful state.

Before I continue my fairytale of fried dough any further, I must acknowledge that yes, Dun-well Doughnuts do indeed contain gluten. While I maintain a gluten-free diet the vast majority of the time, I find that small amounts of gluten on very seldom occasions do not majorly agitate my digestion. However, continued consumption of glutinous substances does condemn my tummy to an unhappy state, so I will not partake in my next encounter with gluten for a good long while after this glorious doughnut experience.

Though on the day of our visit the Dun-well shop did not offer the mouthwatering flavors I had most looked forward to sampling (Rose with Dark Lavender, Caramel Popcorn, Peach Mango, Raspberry Pistachio, Green Tea, Lychee, Sweet Potato Pie, and Tangerine Basil, to name a few), the fresh doughnut case still boasted a wide array of tantalizing fried yumminess. Gabe and I opted to purchase a dozen mixed doughnuts of the following varieties (starting in the upper-left hand corner and snaking around to the bottom-left): Strawberry Cream (2), Peanut Butter & Jelly (2), Sugar Cookie (1), Cinnamon Sugar (2), Lemon (1), Blueberry (1), Jelly-Filled (1), and Toasted Coconut (3). For myself, I saved the Strawberry Creams, one Peanut Butter & Jelly, the lemon, and the blueberry, while Gabe shared the remaining doughnuts between himself and a couple of our Ferry housemates.

The Lemon and Blueberry doughnuts both boasted a flavored glaze over a pillowy, tender, magnificently delicate round of fried wonder—two truly impressive specimens. However, the Dun-well team showcased their doughnut-making prowess with the Strawberry Creams and Peanut Butter & Jellies. Denser and cakier than the other doughnut varieties and featuring a thick layer of silky strawberry frosting, the Strawberry Creams reminded me more of whoopie pies than of traditional doughnuts. But hey, I’m not picky about this disparity as long as the doughnuts taste good; and damn, they did. I must, though, crown the Peanut Butter & Jellies as the kings of the Dun-well Doughnut universe (at least, the section of the universe I had the pleasure of exploring on this particular visit). Glazed in an unctuous peanut butter frosting and filled with an oozy, generously sized blob of strawberry jelly, these doughnuts laughed in the face of the humble PB&J sandwich, seeing it and raising it a million in their game of delectable poker. So, uh, yeah, I liked them.

Not only do the Dun-well boys stuff their shop with top-notch doughnuts creations, they also cram it full of vegan literature and wall décor supporting various animal rights organizations. For example, their bookshelf boasts such books as James McWilliams’ “Just Food,” Woodstock Farm Sanctuary founder Jenny Brown’s “The Lucky Ones,” and the tome of vegan nutrition “Becoming Vegan,” while their wall features a hand-painted wooden plaque celebrating Mercy for Animals. Clearly, the Dun-well Doughnut team dedicates itself not only to crafting artisan, animal-free pastries, but also to spreading the message of compassionate living.

Even the Dun-well Doughnut tip jar partakes in animal advocacy.

Though I always find it difficult to say goodbye to New York City, it proved particularly painful to do so in this instance seeing as my summer will not feature any trips to the Big Apple, for as I scribe this blog post, I sit in my Washington D.C. apartment eager to begin my 12-week internship with Compassion Over Killing. You can certainly bet that the ol’ blog will feature plenty of narratives recounting my adventures of animal activism in the nation’s capital, but we’ll have to save that until I’ve spent more than a single day in the city.

Until next time, Ali.

Curried Carrot-Coconut Salad

Every Sunday and Wednesday nights mark the biweekly grocery shopping excursions embarked upon to replenish the Ferry House refrigerator with its usual bounty of fresh produce. However, because a house full of 21 hungry veg*n college students shares this bounty, it disappears into happy tummies. Fast. So fast that by the time the upcoming grocery shopping trip rolls around, one will most likely find a quite empty Ferry refrigerator. Case in point:

This temporary dearth of veggies proves most disheartening to the Ferry House members responsible for cooking dinner on Sunday and Wednesday night, seeing as grocery shopping happens after or during dinnertime. This Sunday, my spunky fellow Ferry-er Tamsin and I faced the refrigerator displayed above while charged with creating a satisfying meal for our 20 other house members. Containing nothing other than tomatoes, carrots, green bell peppers, garlic, lemons, and the previous night’s leftovers, the refrigerator essentially defined our dinner menu: a salsa of roasted tomatoes, peppers, and garlic; leftover adzuki-amaranth patties refurbished into a “pilaf” with lemon juice; and a shredded carrot salad.

Amazingly, Tamsin and I managed to create three rather phenomenally flavored dishes, but the carrot salad in particular stood out as the highlight of dinner. Tangy, succulent, and refreshing with the coconut’s tropical hint, the curry’s mellow spiciness, and the maple syrup’s deep sweetness, this salad earned multiple compliments from my dear Ferries. Though not available to Tamsin and I in the house’s brief food shortage, raisins and scallions would make lovely additions to this salad.

Curried Carrot-Coconut Salad—Raw, Soy Free, Nut Free, Low Sodium, Low Fat

Serves 8-10.

Ingredients:

1 1/2 lbs carrots (about 8 large carrots), shredded
2/3 cup shredded unsweetened coconut
3 tbsp maple syrup
1 tbsp olive oil
2 tsp apple cider vinegar
1-1 1/2 tsp curry powder
Black pepper and salt to taste

Combine the shredded carrots and coconut in a large bowl. Mix well until combined.

Whisk together the maple syrup, oil, vinegar, and curry powder. Pour over the carrot mixture and toss until well-coated. Serve and enjoy!

Recipe submitted to Healthy Vegan Fridays and Wellness Weekend.

Comment Provoking Questions: What are some of your favorite improvised dishes?

Until next time, Ali.

Virtual Vegan Potluck 2013: Pomegranate-Infused Brown Rice Salad with Roasted Butternut Squash, Cauliflower, Hazelnuts, and Arugula

 

Today I could not harbor more excitement toward participating in the third biannual Virtual Vegan Potluck! Hosted by three dedicated vegan bloggers, Virtual Vegan Potluck connects vegan bloggers worldwide in an online extravaganza of vegan recipe-sharing and food-gawking. Each participating blogger signs up to post a recipe for an appetizer, a beverage, a bread, a salad, a side dish, a soup, a main dish, or a dessert at exactly the same time on exactly the same day to simulate a real-life potluck for our beloved online vegan community. This year’s potluck garnered 169 participants—the largest turnout yet—and I cannot wait to see what plant-based compassionate yummies everyone cooked up.

For my contribution to the virtual party, I signed up to create a refreshing yet complexly flavored salad in celebration of the hot-weather foods I’ve craved since the onset of springtime. Way back in January during my college winter break, I visited my good friend and current housemate at his permanent residence in Brooklyn, NY. After meeting my friend at his capoeira class, I excitedly received a full tour of the vibrant Park Slope neighborhood in which he grew up, stopping at independent bookstores, health food co-ops, and Prospect Park along the way. Late in the afternoon, my friend and I met up with his mother and brother at the Brooklyn Museum to see the mind-boggling “Gravity and Grace” exhibition by Nigerian artist El Anatsui.

Having not eaten a proper meal for the entire day, my friend requested after we departed from the museum that we stop into a nearby modern café and deli called Lincoln Station. The sleekly decorated local-centric eatery serves soups, salads, and sandwiches to order, as well as an array of deli items made fresh daily. Though not a vegan business by any means, the café did offer a respectable array of animal-free options, including a delightful farro salad in which my friend chose to partake. Emphatically singing the praises of this salad as he munched, my friend eloquently narrated how each individual ingredient—roasted butternut squash and cauliflower, toasted hazelnuts, and arugula—sang with purity of flavor while peppered among the chewy, nutty farro and lightly coated in a simple, lemony dressing.

Upon returning to our home of Ferry House at Vassar, my friend requested that we recreate this salad together. We finally did so in celebration of the end of the academic year, and of the Virtual Vegan Potluck, of course. I did, however, imbue the salad with my own mischievous twists: First, I substituted short-grain brown rice for the glutinous farro. Second, I roasted the butternut squash and cauliflower with a hint of sweet, tart, and unctuous pomegranate vinegar, obtained at an artisan oil and vinegar shop called Scarborough Fare during my recent jaunt to New Paltz. The flavor of the resulting salad proved layered, complex, tangy, succulent, bright, and oh so delicious—perfect to share in the Virtual Vegan Potluck.

One important suggestion: immediately after toasting and chopping the hazelnuts, stick your nose right into them and get a big ol’ whiff. Your entire day—nay, week—will be fulfilled.

Pomegranate-Infused Brown Rice Salad with Roasted Butternut Squash, Cauliflower, Hazelnuts, and Arugula—Soy Free, Low Sodium

Serves 4-6.

Ingredients:

2 cups short-grain brown rice
1 medium head of cauliflower, trimmed into small florets
1 smallish butternut squash, peeled and small-diced
4 tbsp olive oil, divided
2 tbsp pomegranate vinegar, divided
1 cup raw hazelnuts
Juice of 1 lemon
2-3 oz baby arugula

Preheat the oven to 400°F.

In a large skillet, toast the rice over high heat until fragrant but not browned. Remove from heat and set aside.

In a large pot, bring 8 cups of water to a boil. Add the toasted rice and boil for 45-50 minutes or until tender. If needed, add more water to ensure that the rice can move around freely rather than stick together. This will ensure that the rice will remain in individual grains rather than clumped together in the finished salad. When cooked, drain the rice and spread over a baking sheet to cool and to again prevent clumping.

While the rice cooks, in a medium bowl toss the diced butternut squash with 2 tbsp olive oil and 1 tbsp pomegranate vinegar. Spread out on a baking sheet and roast for 20 minutes. Repeat with the cauliflower florets. Transfer both roasted veggies to a large bowl.

Reduce the oven temperature to 350°F. Place the hazelnuts on a baking sheet and toast for 5-7 minutes, checking diligently to ensure that they don’t burn. Lay out a large dishtowel on the countertop and transfer the toasted hazelnuts into the middle of it. Pick up the corners of the towel to form a pouch and vigorously rub the hazelnuts around in it to remove their skins. Roughly chop the skinned hazelnuts and add them to the bowl with the roasted veggies. Stir to combine.

Spoon the brown rice into the veggie/hazelnut bowl in batches, stirring well to combine after each addition until all of the rice is fully incorporated. Add the lemon juice to the mixture and stir well to incorporate. Gently stir in the arugula in small handfuls until well-mixed. Serve and enjoy!

Recipe submitted to Healthy Vegan Friday and Wellness Weekend.

Check out Bite Me (I’m Vegan)’s bread recipe!

Check out Luminous Vegans’ salad recipe!

Until next time, Ali.

Review of Numi’s New Savory Teas

A couple weeks ago, I entered and very unexpectedly won the Numi Organics Savory Tea giveaway hosted by Sonnet at the top-notch blog For the Love of Food. Confident that I would immediately adore Numi’s savory tisanes based upon my ardent enthusiasm for tea, veggies, and Numi’s products, I eagerly awaited my sampler pack of Numi’s new line of savory teas. Upon arrival, I thoughtfully tasted each tea individually on separate days, steeping them for 10 minutes as instructed before taking the first sip and then allowing the tea to continue to infuse as I happily lapped the savory pick-me-up. Each flavor of Numi’s savory tea combines organic dehydrated vegetable bits, herbs, spices, and naturally decaffeinated green or black tea to create a broth-like, immensely comforting beverage perfectly accustomed for afternoon contemplation. I’ve recorded my thoughts on each of the savory tea flavors below.

Spinach Chive
Ingredients: Spinach leaves, chives, dried lime, dill, onion, decaf green tea, coriander, turmeric, garlic.

Undoubtedly my favorite of all the savory teas, the Spinach Chive tasted like the essence of a comforting herbed spinach soup. The savory dill and onion predominated in a prevalent yet not overpowering manner to imbue the tea with a light, springtime flavor. Rather unfortunately, I chose to enjoy this tea first out of the six flavors in my sampler pack, causing the remaining five teas to pale in comparison.

Beet Cabbage
Ingredients: Beet, cabbage, dried apple, decaf black tea, mustard seed, parsley, orange peel, coriander, clove, honeybush.

Boasting a much more succulent flavor than Numi’s other five savory teas, the Beet Cabbage derived its pleasant earthy-sweetness from the complementary combination of beets and apples. While the clove predominates in both flavor and aroma, I could still slightly discern the cabbage’s cruciferous undertones, which verily impressed me.

Carrot Curry
Ingredients: Carrot, curry, cilantro, onion, ginger, turmeric, decaf green tea.

Though I usually find overwhelmingly spicy the flavor of curry powder, the Carrot Curry tea nicely balances the curry’s intensity with the carrots’ slight sweetness and the cilantro’s mild citrus undertones. Though a quite nice tea, the Carrot Curry did not harbor as complex a flavor as some of the other five savory teas, and thus tasted a bit one-note.

Tomato Mint
Ingredients: Tomato, onion, mint, lemon peel, parsley, cinnamon, black pepper, decaf black tea, allspice.

Probably my second favorite of the five savory tea flavors, the Tomato Mint offered the unmistakable summery aroma of tomatoes and somehow managed to capture the fruit’s juicy succulence, as well. The individual flavors of every ingredient in the tea come through to create a symphony of brightness: the onion lends its savory bite, the hint of mint recedes nicely into the background for a refreshing aftertaste, the citrus offers a barely discernible yet much needed tang, and the cinnamon enhances the tomato’s natural sweetness.

Broccoli Cilantro
Ingredients: Broccoli, celery leaves, allspice, onion, cilantro, decaf green tea, garlic, black pepper, sage, turmeric.

While I held high hopes for this tea based on its tantalizing aroma, the Broccoli Cilantro unfortunately lacked a depth of flavor present in some of the other five teas. The allspice overwhelms the tea, forcing the earthy cruciferous and bright citrus notes of the cilantro to recede well into the background.

Fennel Spice
Ingredients: Fennel, celery root, orange peel, onion, dill, decaf green tea, honeybush, black pepper.

Similar to the Broccoli Cilantro, the Fennel Spice left me a bit disappointed. With my deep adoration of any and all things fennel, I wholeheartedly wish that the unmistakable anise flavor would have made its presence more obvious in the tea. Instead, the dill overpowered the fennel, causing the tea to taste more like a less oniony version of the Spinach Chive rather than a distinct tea in its own right.

All in all, Numi’s new line of savory teas verily impressed me, and I fully intend to order more of both the Spinach Chive and Tomato Mint flavors. I’d highly recommend these savory teas to any tea-lover for a delicious twist on their normal tea routine.

Note: Numi did not contact or pay me to write this review. The opinions expressed in this post are completely my own, uninfluenced by Numi.

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.

How to Cook for a 20-Person Veg Co-op and a Recipe for Slow-Cooked White Beans with Snap Peas & Caramelized Onions

As occurs every two weeks, this Monday I once again donned the Ferry House chef hat to provide a fabulous vegan meal for my 20 fellow co-op members. Planning the menu for my biweekly scheduled night of cooking proves consistently provocative of critical thought, as it requires serious contemplation of a recipe that normally serves 4-6 people to decipher whether or not it would suit itself well to a five-fold multiplication of ingredient amounts. Casseroles, bean & mixed veggie salads, grain pilafs, stews, curries, and veggie burger patties all lend themselves quite nicely to large-scale preparation, whereas recipes that require individual portion preparation—such as stuffed veggies, cabbage rolls, and sandwiches—as well as those which call for a large amount of ingredients that cook down to a small size—such as roasted veggies and sauteed greens—necessitate more preparation and/or resources than we Ferry cooks would prefer.

A Ferry chef must also consider ingredient availability when planning a House dinner. For example, the House grocery shoppers do not purchase fruit (other than our weekly bushel of farmers market apples), including avocados; certain bulk items such as canned coconut milk, specific dried bean varieties, tahini, or gluten-free flour may have run out before the delivery of the upcoming bulk order; and less familiar vegetables such as fennel, certain types of squash and root veggies, and herbs do not make it into the regular grocery rotation. Clearly, not every entry in my cookbooks or 43-page-long Word document of recipes to try—especially those featuring more specialized ingredients—proves well-suited to serving 20 rather budget-minded college students, so I find myself every other Sunday analytically sifting through my arsenal of recipes to unearth a perfect one for Ferry dinner.

This week, I decided that a version of the Kale and Slivered Brussels Sprout Soba Noodles from Sprouted Kitchen, as well as a cannelinni bean stew inspired by both Peter Berley’s White Beans with Sugar Snap Peas & Mint and his Savory Adzuki Beans, served as this Monday’s “perfect recipes.” Case in point: a 5-lb. bag of dried cannellini beans sat largely unused alongside a heap of brown rice noodles in the pantry while the refrigerator positively exploded with leafy greens and brussels. These recipes practically begged themselves to be made.

Plates laid out for dinner.

My changes to the original soba noodle recipe:

• Used olive oil instead of sesame oil. Ferry did stock toasted sesame oil in the pantry for a brief period of time, but house members ultimately decided that we preferred olive oil instead.
• Substituted apple cider vinegar for the rice vinegar. No rice vinegar in Ferry! Just your run-of-the-mill apple cider variety.
• Replaced the soy sauce with Bragg’s Liquid Aminos, the soy-based seasoning of choice in Ferry.
• Used cayenne pepper instead of red pepper flakes since the Ferry spice cabinet had just run out of the latter.
• Substituted brown rice noodles for the soba noodles. The latter noodle variety cost significantly more than the former, plus many soba noodle brands contain gluten, which we try to avoid including in House dinners for those who must avoid it (i.e. me).

Man, did that industrial-sized pot of cooking water for the noodles take just about an eternity to boil, but the fresh-tasting and pleasingly toothsome dish that it helped to yield surely merited the wait.

A whole mess of brown rice noodles, kale, and brussels sprouts.

As for the white bean dish, I somewhat combined two of the bean recipes in The Modern Vegetarian Kitchen to produce a delightful hybrid dish. Deriving the Asian-style ingredient list from the Savory Adzuki Beans and the snap pea-white bean mix from the White Beans with Sugar Snap Peas and Mint, I created a light, springtime bean stew rife with crisp-tender snap peas and caramelized onions that provided a lovely sweet contrast to the savory cannelinnis. The recipe requires little hands-on preparation, involving no more than throwing beans, minimally prepped veggies, and seasonings into a slow-cooker, and quickly sauteeing the onions and snap peas, yet yields quite yummy results.

Big ol’ pot o’ beans.

Slow-Cooked White Beans with Snap Peas & Caramelized Onions—Nut Free, Low Sodium, Low Fat.

Makes about 6 cups.

Ingredients:

2 cups uncooked white beans (cannellini, Great Northern, etc.), soaked overnight and drained
1 medium onion, peeled and halved
4 cloves
6 cloves of garlic, unpeeled
1 4-inch piece of ginger, cut into big chunks
2 tbsp maple syrup or agave
1-inch piece kombu seaweed or 1 bay leaf
2 tbsp tamari, soy sauce, or Bragg’s Liquid Aminos
1-2 tbsp coconut or olive oil
2 medium onions, thinly sliced
8 oz sugar snap peas, cut in half on the bias

Stick two cloves into the rounded side of each onion half. Place the cloved onions, soaked white beans, garlic cloves, ginger, maple syrup or agave, kombu or bay leaf, and enough water to cover the whole mixture in a slow-cooker. Set the slow-cooker to its highest setting and cook the beans until meltingly tender, about 2-5 hours. When tender, drain the beans and remove the onion halves, garlic cloves, and ginger chunks. Stir in the tamari, soy sauce, or Bragg’s.

In a medium saute pan, heat the oil over medium heat. Add the onions and saute until caramelized, about 10 minutes. Add the sugar snap peas and cook until bright green and crisp-tender, about 3-5 minutes. Remove the saute from the heat and stir into the beans. Serve.

Until next time, Ali.

Raw Granola Adventures and a Recipe for Sprouted Hemp & Green Superfood Granola

After unintentionally undergoing a three-month-long hiatus from my weekly granola-crafting ventures, I’m thrilled to say that—aided by my new best friend Mr. Ferry House Dehydrator—I’ve returned with a vengeance to the ever-rewarding realm of granola-making. Desperate to whip up some crunchy raw breakfast goodies in my ancient Excalibur, I turned to one of the best sources I know of for guidance in the ways of raw granola: Fragrant Vanilla Cake. Though deciding between Amy’s array of tantalizing cereal recipes proved quite difficult (how could I not have had trouble when presented with titles like Raw Carrot Cake Granola, Raw Strawberries and Cream Granola, and Raw Peanut Butter Banana Chocolate Granola?), my enthusiasm for the always pleasing combination of bittersweet chocolate and tart berries drew me toward the Raw Chocolate Berry Love Granola.

Unfortunately, my impatient hankering to slip a batch of granola into the dehydrator prevented me from taking the time to sprout some buckwheat, and I thereby had to change up Amy’s original recipe a bit. My tweaks to the recipe include:

• Substituted gluten-free rolled oats for the sprouted buckwheat.
• Used sprouted almonds and sunflower seeds in placed of the soaked nuts for which the recipe calls.
• Used maple syrup as the sweetener and reduced the amount from 1/3 to 1/4 cup.
• Omitted the cacao nibs (I didn’t have any on hand).

Incomparably flaky, unbelievably clustery, and beautifully aromatic, the results of my first endeavor with dehydrated granola rendered me wholly unwilling to return to oven-baked granola anytime soon.

Indeed, my immediate conversion to dehydrated granola inspired me to sprout a batch of buckwheat and experiment with my own recipe. Perhaps you recall the mention of my current favorite packaged granola—the Hemp and Greens Superfood Cereal from Living Intentions—during my recent journey to Austin. Since the Vassar area boasts no Whole Foods locations (the closest market is in Connecticut, for goodness’ sake), out of my yearning to once again enjoy this particular granola I decided to create my own homemade version of it. A gander at the Living Intentions ingredient list aided me in formulating my interpretation of the cereal: the buckwheat sprouts, coconut, banana, and vanilla extract remained, while I substituted date sugar for the coconut sugar; chopped dried figs for the sultanas; hemp, chia, and flax seeds for the sunflower sprouts, rice bran, and sesame seeds; and Amazing Grass Green Superfoods powder for the green protein superfoods blend. While 2 1/2 cups of the packaged version of the Hemp and Greens Superfood Cereal costs a pretty $8.59 ($1.70 per 1/2 cup), 4 cups of my homemade iteration costs approximately a mere $5.59 ($0.70 per 1/2 cup—a whole dollar less!). Saving money, invoking a sense of accomplishment, and enjoying delicious granola? What a win-win-win situation.

Sprouted Hemp & Greens Granola—Raw, Soy Free, Oil Free, Nut Free, Low Sodium, Low Fat.

Makes about 4 cups.

Ingredients:

1 cup buckwheat, soaked and sprouted
1 large ripe banana
1/2 cup shredded unsweetened coconut
1/3 cup dried fruit of choice, chopped (I used figs)
1/4 cup date or coconut sugar
2 tbsp chia seeds
2 tbsp hemp seeds
2 tbsp flaxseed meal
1 heaping tbsp green superfoods powder (I used Amazing Grass)
1 tsp vanilla extract

In a medium bowl, mash the banana. Stir in the remaining ingredients. Spread the mixture evenly over two dehydrator sheets and dehydrate at 115° for 8-12 hours, or until nice and crunchy.

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

Rest assured that you, dear reader, will see plenty more dehydrated granola adventures in the blog’s future.

Until next time, Ali.