Single-Serving Fruity Hazelnut Muesli

Before getting into today’s recipe, I’d like to direct you, dear readers, to my latest piece on Our Hen House, entitled “How Political Science Helped Me to Understand the Vegan/Animal Rights Movement and Become a Better Activist.” Drawing upon political theories regarding modern social movements, the piece offers a take on the current state of the vegan/animal rights movement and what directions the movement might be wise to take. I’d love it if you checked the piece out and offered your thoughts. Now, on to breakfast!

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On most mornings of my spring break extravaganza in Florence, Italy (which you can read all about in these three posts!), I enjoyed a scrumptious bowl of muesli and fresh fruit, accompanied by a side of savory steamed & spiced greens. For those of you unfamiliar with the dish, muesli comprises a popular European breakfast of rolled oats, dried fruit, seeds, and nuts soaked in milk, yogurt, and/or fruit juice, which originated in the Swiss Alps and became popularized by a Swiss physician who prescribed primarily plant-based diets for his patients. Finding myself without a blender to make my usual green smoothies while in Italy, I bopped around the natural foods market near my parents’ apartment in search of another nourishing breakfast. Amongst the shelf of granola, I discovered a bag of muesli from an organic German company known as Rapunzel and, smitten by the hazelnuts in the ingredient list (because hazelnuts are obviously the most perfect nut in all of existence), opted to experiment with this traditionally Swiss breakfast.

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The basic preparation of muesli involves soaking the dry ingredients in a flavorful liquid for at least ten minutes and up to overnight, making it an incredibly easy breakfast to assemble in the evening and enjoy on mornings on which you find yourself pressed for time. My favorite version involves a dry mixture replete with toasted hazelnuts, rolled grains, flax, and raisins soaked in unsweetened soy milk and plain soy yogurt, with bite-sized pieces of fresh fruit mixed in after soaking. Hearty, toothsome, sweet, fresh, and flavorful, this muesli provides an oh-so-satisfying and hugely wholesome breakfast. So prepare yourself some muesli, practice your yodeling, and get ready for some Swiss tastiness.

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Single-Serving Fruity Hazelnut Muesli—Can be SF, OF, LS, LF.

Serves 1.

1/3 cup rolled oats (or a mixture of rolled grains, such as barley flakes, rye flakes, quinoa flakes, etc.)
1-2 tbsp hazelnuts, toasted and chopped
1 tsp flaxseed meal
1-2 tbsp raisins (or other bite-sized dried fruit)
1 tsp maple syrup
1/2 cup non-dairy milk
1/2 cup non-dairy yogurt (can substitute another 1/2 cup of milk if needed or desired)
1 1/2 cups fresh or frozen & thawed mixed berries OR 1 medium apple, grated

The night before you’d like to enjoy your muesli, combine the oats through milk in a large cereal bowl. Allow to sit, covered, in the refrigerator overnight. The next morning, stir in the berries or grated apple. At this point, you can enjoy as is or heat up the muesli in the microwave for 1-2 minutes.

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Until next time, Ali.

Mushroom-Chestnut Soup

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I’ve wanted to make a soup with chestnuts in it for the past three months. November failed in chestnut soup-making because who can expect the miniature grocery store just off of campus to stock chestnuts? December fared no better because clearly everyone else wanted to make chestnut soup, too, and thus yanked all of the bags of fresh chestnuts off of the shelves at the Whole Foods in Madison, WI (where I spent winter break) before I could get to them. January didn’t do so hot because chestnuts had just gone out of season and had therefore gotten expensive and I felt guilty spending $10 of my parents’ money on a jar of chestnuts when they’re already paying inordinate sums for my college tuition and soon my unfulfilled desire for chestnut soup resulted in me crying into my mother’s bosom, thanking her profusely for supporting my education and fully acknowledging my family’s privilege in being able to do so and…well, by then I had forgotten about chestnut soup.

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So I finally found inexpensive jarred chestnuts at, who knew, the miniature grocery store just off of campus. And I ate the subsequent soup without experiencing the need to sign my soul to my parents. A lengthy and emotional journey, all for soup with chestnuts, but I dare say that this soup certainly merits its preceding turmoil. Creamy, rich, unctuous, and full of comforting spices, this soup will warm you inside and out during the continuously arctic temperatures. Enjoy.

Mushroom-Chestnut Soup—Soy Free, Nut Free, Low Sodium, Low Fat

Serves 3-4.

Ingredients:

5 cups sliced cremini or button mushrooms
3 tbsp melted coconut oil, divided
1 medium yellow onion, diced
2 large cloves garlic, minced
1/4 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried sage
1 can coconut milk
2-3 cups mushroom broth
1 cup roasted chestnuts, jarred or fresh
1 tsp apple cider vinegar

Preheat the oven to 450°F.

Toss the sliced mushrooms with 2 tbsp of the oil. Spread out in an even layer on a baking sheet and roasted for 20-30 minutes, or until the mushrooms have taken on a golden-brown hue and released some of their juices.

While the mushrooms roast, heat the remaining 1 tbsp of oil in a soup pot over medium-high heat. Sauté the onion and garlic for 5-7 minutes, or until translucent, taking care not to burn the garlic. Add the spices and sauté for another minute. Add the coconut milk, mushroom broth, and chestnuts. Bring to a boil, reduce the heat to low, and simmer, covered, until the mushrooms have finished roasting, at least 15 minutes.

When the mushrooms have finished roasting, add them and their juices to the soup pot. Let the mushrooms simmer in the broth for another 5-10 minutes, then puree, either with an immersion blender or (very carefully) in a standing blender. Stir in the apple cider vinegar. Serve hot.

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Recipe submitted to Healthy Vegan Fridays and Wellness Weekend.

Until next time, Ali.

Review & GIVEAWAY! of The Vegg Vegan Egg Yolk & Cookbook

This giveaway has closed. Congratulations to Amanda Thomas!

I’m elated, dear readers, to host Farmers Market Vegan’s second giveaway—an exciting one, indeed. One lucky reader will receive a copy of The Vegg Cookbook: Egg-Free Cooking Uncaged, as well as two packets of The Vegg Vegan Egg Yolk. Click the above link or the link at the bottom of the post to enter to win these top-notch prizes. The giveaway will close at 12:00 a.m. EST on Tuesday, January 21, and I will announce the winners later than day.

Photo credit to Vegan Cuts.

Photo credit to Vegan Cuts.

I first encountered The Vegg this past summer while interning with the animal advocacy non-profit Compassion Over Killing, who provided much support and promotion for the 2012 launch of the vegan egg yolk. (The below opinions of The Vegg, however, are completely my own and not in any way influenced by my work with COK). While I sold many a packet of The Vegg to enthusiastic patrons of the events at which COK tabled this summer, I didn’t have the chance to experiment with it myself until Vegg developer Rocky Shepheard contacted me about reviewing his cookbook on the ol’ blog. Needless to say, I responded with an earnest “yes,” and here I am today, writing this post, regaling the wonders of The Vegg, right now at this very moment…you get the picture.

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Longtime vegan and animal rights activist Rocky Shepheard began tinkering with a recipe for a vegan egg yolk in 2010 after reading an April Fool’s Day article about a commercially available vegan fried egg. Two years later, Rocky had transformed a joke into a reality and introduced The Vegg onto the market, giving the over 280 million egg-laying hens in the U.S.—most of whom spend their lives intensively confined inside barren wire cages—something to cluck about. With the appearance, texture, taste, and even smell of a chicken’s egg, The Vegg provides a cruelty-free replacement in any traditionally egg-based recipe—French toast, omelets, hollandaise, crème brulee, breaded and fried foods, you name it. While The Vegg cannot provide the functional properties of eggs in baking, it can enhance any sweet (or savory!) treat with a rich, surprisingly accurate eggy flavor. Hesitant at first to try The Vegg based upon my assumption that it contained questionable ingredients, I happily discovered that The Vegg comprises of nothing more than fortified nutritional yeast (get yer B12 here, kids!), seaweed-derived sodium alginate, and black salt (which imbues The Vegg with its characteristic eggy aroma and flavor). An egg yolk free of cholesterol, gluten, soy, GMOs, and animal suffering? Yes, please.

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Released the year following the launch of The Vegg, The Vegg Cookbook features nearly 70 vegan recipes from Rocky, Sandy Defino, and food-blogging fans of The Vegg that highlight the versatility of the vegan egg yolk. Divided into three sections—Morning Medleys, The Main Dish, and Sweet Satisfaction—the cookbook features such tantalizing recipes as The World’s Best (and Most Realistic) Vegan Fried Egg, Tangerine French Toast, Vegg Tempura, Artichoke-Tomato Quiche, Mom’s Sour Cream Coffee Cake, Banana Cream Meringue Pie, and more. For my foray into the world of The Vegg Cookbook, I chose to sample one recipe from each section of the book.

One important requirement for successful use of The Vegg in all recipes, however, involves blending the powdered vegan egg yolk with either water or plant-based milk (depending on your recipe) in a mini blender or food processor, since blending by hand will yield less-than-smooth results. I own a mini food processor that works quite nicely for The Vegg, though I’m sure a spice grinder would also do the trick. During the blending, you’ll begin to freak out about the eggy aroma emanating from your blending apparatus. Upon my first blending endeavor, I sprinted into the living room to fetch my father, forcing him to stick his nose into my mini food processor. He agreed as to the accuracy of the smell…though perhaps without my same level of enthusiasm.

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Photo credit to Veganoo.

I first tried out the Crème Brulee, submitted by none other than Erin Wysocarski of the fabulous vegan blog Olives for Dinner. The recipe involves combining a blended Vegg-water mixture with coconut milk, sugar (I used maple sugar), and vanilla, then simmering the mixture with agar powder to impart a gel-like consistency. While my use of maple sugar didn’t produce the satisfying crackly crust akin to crème brulees, the finished dessert otherwise proved immensely successful. Creamy, eggy, and just sweet enough with an oh-so decadent mouthfeel, the crème brulees had my parents raving for days after licking their ramekins clean.

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Venturing into the cookbook’s savory territory, I whipped up the Vietnamese Pancakes with Veggies & Herbs, courtesy of Nancy Montuori Stein of Ordinary Vegan. The thin, crepe-like pancakes contain rice flour, a blended Vegg, turmeric, and coconut milk, providing a bright yellow, satisfyingly squishy wrapper for the brightly flavored shredded veggies and herbs inside. Topped with a spicy-sweet dipping sauce, this recipe yielded a gorgeously hued dinner with a flavor-packed punch, though the egginess of The Vegg didn’t come through in the pancakes as much as I would have liked.

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My Vegg Cookbook review endeavors ended with a version of the Scrambled Tofu from Helen Rossiter of Lots of Nice Things. The original recipe seemed to me as a template of sorts, containing only a blended Vegg, tofu, and scallions sautéed together. To spice up the dish, I borrowed the seasonings from Janet’s Dillicious Tofu Scramble and added shredded brussels sprouts and shiitake mushrooms to the mix, serving the scramble alongside a pile of roasted potatoes. I’m uncertain if I added a touch too much turmeric or if I failed to adequately cook the blended Vegg into the dish, but something seemed off both flavor- and texture-wise in the finished dish. Probably due to my mistake, the shortcomings of the tofu scramble should in no way dissuade you from the merits of this cookbook (but should perhaps dissuade you from using a heavy hand with turmeric…).

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With half of a packet of The Vegg still left after my experiments, I’m excited to try out some more recipes from the cookbook. However, I’m even more excited for you to familiarize yourself with The Vegg and its cookbook! For your chance to do so, be sure to click on the link either below or at the top of the post and enter the giveaway by 12:00 a.m. EST on Tuesday, January 21. Happy Vegg-ing!

***NOTE: This giveaway is open only to U.S. residents.***

This post is submitted to Healthy Vegan Fridays and Wellness Weekend.

This giveaway has closed. Congratulations to Amanda Thomas!

Vedge Cookbook Review + Spanish Roasted Brassicas Recipe

As I mentioned in my last blog post regarding development and consumerism, I find myself feeling quite uncomfortable during the holiday season—a time of family, love, generosity, and unity that our modern Western culture has overshadowed with greed, overconsumption, material accumulation, and Black Friday casualties. These disconcerting cultural tendencies, magnified during the holidays, bolster my urge to live simply, with minimal possessions and producing minimal waste. My view of living simply, though, does not necessarily mean living without gifts—indeed, they can provide a heartwarming medium through which to foster community and relationships—but rather prompts a rethinking of gifts and gift-giving.

My discomfort with our current mainstream notion of gifts stems from the attitude surrounding them. As a child, I judged the quality of my Christmas by the number of presents I received, even having the nerve to cheekily ask my mother, “That’s it?” if I felt dissatisfied. But would I ever feel satisfied if the importance of gift-giving lied in accumulating as much as possible? Could I ever escape the power that possessions wielded over me if the absence of the latest Apple product in my Christmas haul inspired in me resentment toward my mother?

Gifts with which I can feel comfortable stem not from the desire to own the latest technological gadgets, nor from a false need to surround oneself with “stuff,” but from a genuine feeling of love and gratitude between both of the gift-givers, and between them and the earth. In the dire state of our world, we must imbue all of our actions with a consciousness of alleviating our impact on the planet, and gift-giving proves no different. In my view, loving and earth-friendly gifts include those that the recipient can put to good use, and those that generate little to no waste. For example, the bulk of my Christmas list comprised of donations to various organizations such as Our Hen House, and Kindle cookbooks, which require minimal resources to produce as opposed to print books, and which I use every day.

But literally…every day. Not an exaggeration in the least. Because I view the act of providing non-vegans with flavorful, hearty, and unique food as integral to animal activism, I constantly look to my collection of virtual cookbooks for inspiration in such endeavors. I also view my cookbooks as helpful in honing the skills necessary for my ideal career path—one that creates a livelihood out of the aforementioned activism. Thanks to my dear mother, the latest additions to this Kindle cookbook collection include Vedge by Rich Landau and Kate Jacoby; Vegan Secret Supper by Merida Anderson; Dirt Candy: A Cookbook by Amanda Cohen; Vegan Soul Kitchen by Bryant Terry; Betty Goes Vegan by Annie and Dan Shannon; and The Baker Creek Vegan Cookbook by Jere and Emilee Gettle.

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So that the section of my brain devoted to culinary creativity would not explode from all of the tantalizing recipes within the pages of these six cookbooks, I decided to limit my kitchen experimentation first to recipes from Vedge, since it comes from the masterminds behind my favorite restaurant. Featuring 100 recipes from the Vedge menu tweaked minimally to suit the home kitchen, Vedge perfectly reflects the sophistication, beauty, and locally sourced/seasonal philosophy of the highly acclaimed Philadelphia restaurant. Organized in a manner similar to that of the restaurant menu, Vedge starts off with “Small Bites and Small Plates” such as olives, salads, and light vegetable dishes; moves on to “Soups and Stews” that span from brothy pho to creamy parsnip-chestnut bisque; includes a “Dirt List” with preparations that maximally highlight seasonal and specialty varieties of vegetables; offers heartier “Plates” that hire beans, lentils, and grains as backup singers to the superstar veggies; appeals to the baker in all of us with creative fruit-based desserts (can you say Strawberry Sorrel Bread Pudding?) and unpretentious breads; and finishes with unique cocktails.

Spiced Little Carrots with Chickpea-Sauerkraut Puree (photo from the Vedge website).

Spiced Little Carrots with Chickpea-Sauerkraut Puree (photo from the Vedge website).

Eggplant Braciole (photo from the Vedge website).

Eggplant Braciole (photo from the Vedge website).

Salt-Roasted Golden Beets with Dill, Avocado, Capers, and Red Onion (photo from the Vedge website).

Salt-Roasted Golden Beets with Dill, Avocado, Capers, and Red Onion (photo from the Vedge website).

Since Christmas, I’ve had the pleasure of making and eating four of the book’s recipes, two of which my mother and I first enjoyed at the Vedge restaurant itself. The Shaved Brussels Sprouts with Whole-Grain Mustard Sauce constituted the appetizer of my family’s two-course Christmas dinner, though I used a homemade silken tofu mayonnaise instead of the Vegenaise recommended for use in the recipe (many of the recipes in Vedge call for vegan mayo, and Rich and Kate recommend Vegenaise. However, I found that homemade mayo provides a quality substitute in the recipes for those of us who like to avoid prepackaged products). A dish just as tasty as that we remembered from our visit to the restaurant, the smoky, just-charred sprouts with the tangy mustard sauce created a winning combination. My mother also noted that the texture of the shaved sprouts harbored so much substance that she almost mistook them for pasta. I have a feeling that we will be making this dish often.

Shaved Brussels Sprouts with Whole-Grain Mustard Sauce

Shaved Brussels Sprouts with Whole-Grain Mustard Sauce

The night after Christmas, Vedge once again graced our plates with Celery Root Fritters and Remoulade (a pseudo-play on crab cakes and tartar sauce). Fostering an intense love of the knobbly, underused root, I found myself immediately taken by its double use in the recipe: once, roasted with onions, mashed, formed into patties, coated with chickpea flour and Old Bay seasoning, and pan-fried; twice, grated, blanched, and combined with vegan mayo, capers, dill, mustard, shallots and tarragon to create a tartar sauce-like spread, the taste of which you’ll never want to leave your tongue. I only wish that the recipe had specified to squeeze the excess moisture out of the grated celery root after blanching it, for the remoulade turned out a bit waterier than I would have preferred. All in all, though, a fabulous dish (the veggies you see in front of the fritters comprise a simple sauté of brussels sprouts and sunchokes, not featured in the cookbook).

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Celery Root Fritters & Remoulade; Brussels Sprout-Sunchoke Saute.

To please the ethnic food-loving palate of my best friend Maddie, whom I invited over for dinner one night, I played with Vedge’s Squash Empanadas with Green Romesco—homemade dough encasing a mash of squash roasted with coriander and cumin, accompanied by a bright yet deeply flavored sauce of roasted green peppers, garlic, cilantro, and toasted almonds. I substituted spelt flour and coconut oil for the all-purpose flour and vegan butter/shortening called for in the recipe, yielding flaky, toothsome results. However, the saltiness of the dough proved a bit much for my saltily sensitive palate, and I would probably omit the salt altogether as I usually do if I decide to recreate the dish. The other qualm I have with the recipe comes from the amount of roasting time specified. The recipe calls for roasting the squash at 400°F for 8-12 minutes and the peppers for 6-8 minutes, yet with small-diced veggies and an oven that errs on the side of too hot, the veggies required about double the time specified to adequately cook (I experienced the same problem with the celery root in the fritter recipe above). If you find yourself with the Vedge cookbook, I would recommend planning on roasting the veggies in any recipe for longer than specified, and to plan the cooking of your meals accordingly. Recipe technicalities aside, the dish proved crowd-pleasing and flavorfully stunning. I served it alongside a recipe of my own creation for Spanish Roasted Brassicas (recipe below).

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Finally, I tried my hand at another recipe with which my mother and I fell in love while dining at Vedge: Saffron Cauliflower Soup with Persillade. Between bites of the soup, my mother and I could not help but exclaim, “This tastes exactly like bouillabaisse. But there can’t be fish in it…dear goodness, I hope there’s not fish in it…”. Rest assured, the folks at Vedge had not decided to renounce their morals in a single dish, but they sure created a memorable gastronomic experience for my mother and I. The soup features simmered cauliflower crushed to a rice-like consistency surrounded by a tomatoey broth spiked with white wine and Old Bay seasoning, complimented by a gremolata-like topping of parsley, lemon zest, and garlic. My version of the recipe increased the amount of rice called for and added chickpeas for substance, substituted brown jasmine rice for white, and (sadly) omitted the veryveryveryveryvvery pricey saffron. While I quite enjoyed the texture of the soup, I found its flavor a bit lacking, and I doubt that this unfortunate occurrence owes itself completely to the omission of the saffron. Unfortunately, this particular dish might be best left in the hands of the Vedge team (or in the hands of someone with some damn saffron…).

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Saffron Cauliflower Soup with Persillade

Tomorrow, I plan to experiment with Vedge’s Soba Bowl with Shiitake Dashi and Market Greens (a dish that authors Rich and Kate purport to enjoy every morning for breakfast with their son, Rio), adding a bit of pan-fried tempeh for some good old-fashioned protein. Beyond this surely warming and grounding soup, recipes I’d still like to try from the Vedge cookbook include a dish of peeled-open, marinated, and grilled portobello stems known as anticuchos; the Napa Cabbage Funky Kimchi Stew; the Warm Ramp Hummus; and the Whole Roasted Carrots with Black Lentils and Green Harissa.

If you enjoying playing around in the kitchen with involved recipes that feature the best produce the earth has to offer, then I would highly recommend picking up a (digital!) copy of the Vedge cookbook. With that, I shall leave you, dear readers, with the simple, Spanish-inspired dish I created to accompany the empanadas featured above. Enjoy.

Spanish Roasted Brassicas—Soy Free, Nut Free, Low Sodium, Low Fat.

Serves 2-4.

Ingredients:

1 small/medium head cauliflower, chopped into smallish florets
2 small/1 medium head broccoli, chopped into smallish florets
1 tbsp melted coconut oil
1 tsp smoked paprika
1 tbsp sherry vinegar

Preheat the oven to 400°F.

In a large mixing bowl, toss the cauliflower and broccoli florets with the oil, paprika, and sherry vinegar to coat.

Roast for 20-30 minutes, or until the brassicas are tender and golden-brown. Serve.

Until next time, Ali.

Vegan Delish Giveaway & Recipe for No-Bake Apple Pie

Vegan Delish sized for blog use

Get excited, folks, for I’m about to announce Farmers Market Vegan’s first ever giveaway! That’s right, dear readers, three of you lucky ducks have the chance to win a quite fabulous prize: a free download code for the iPhone/iPod recipe app Vegan Delish. Scroll to the bottom of this post to enter.

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Launched by the talented blogger, recipe developer, and graduate in public health nutrition Carrie Forest of Carrie on Vegan, Vegan Delish offers over 140 nourishing, mouthwatering recipes—all of which are vegan, gluten-free, made with minimal oil, salt, and added sugars, and accompanied by high-definition photos. New and veteran vegans, vegetarians, and those seeking to explore a plant-based diet will enjoy Vegan Delish not only for healthy and easy recipes, but also for a digital shopping list; social media sharing, recipe scaling, and kitchen timer functions; and recipe ratings and reviews—all without any ads. From Vegan Delish’s multiplicity of well-tested recipes and features, it comes as no surprise that the App Store lists it as one of the top 25 Paid Food & Drink Apps.

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To further enthuse you about this fabulous app and giveaway, check out a sampling of recipes featured on Vegan Delish:

–Mock Tuna Salad
–Buckwheat Pancakes with Maple Cashew Cream
–Cauliflower Pizza Crust
–Vegetable Quinoa Salad
–Avocado Chocolate Pudding
–Brown Rice & Lentil Salad
–Veggie Sushi Rolls
–Red Lentil Dal
–Almond Date Balls

As if Carrie had not already adequately showcased her generosity by offering up three free download codes for Vegan Delish, she also offered for me to share a recipe from the app—one for No-Bake Apple Pie—right here, right now.

No-Bake Apple Pie

Published with permission from Vegan Delish.

Ingredients:

1 teaspoon vanilla extract (divided)
1 cup almonds
1/2 cup walnuts
1 cup orange juice
6 Fuji apples
1 1/2 cups medjool dates, pitted
1 tablespoon nutritional yeast
2 teaspoons cinnamon (divided)
1/4 cup raisins
1 cup gluten-free rolled oats

Instructions:

1. Core the apples and cut them into bite-sized pieces.

2. Combine the apples, orange juice, raisins, 1 teaspoon of the cinnamon and ½ teaspoon of the vanilla extract into a saucepan. Bring mixture to a boil, reduce heat, and simmer for 15-20 minutes, or until apples are softened. Stir in nutritional yeast and set aside to cool.

3. Place almonds, walnuts, and oats in a food processor and process until finely ground. Add the remaining cinnamon and vanilla extract. Turn the food processor on and add the dates through the feeding tube one at a time. Process until mixture is well combined.

4. Pour the contents of the food processor into the pie dish and use your hands to spread evenly into the dish. Place the crust in the refrigerator to chill for at least an hour.

5. When you are ready to assemble the pie, pour the apple mixture into the pie crust and serve cold or at room temperature.

Bakeless Apple Pie 2 Bakeless Apple Pie 1

Let’s face it: how could you not enter this giveaway? Simply click on the link below and you could be one of three winners, whom I will announce on Monday, November 11.

***NOTE: This giveaway is only open to U.S. residents. The codes will only work on iPhones and iPads.***

This giveaway has closed. Congrats to Eric, Anna, and Erika!

Creamy Apple (or Pear) Spice Green Smoothie

Every Thursday, Ferry House picks up a half-bushel of local apples and pears from the always-friendly folks at Wilklow Orchards from Vassar’s on-campus farmers market. Our 21 house members easily devour this generous box-full of autumnal fruit within five to six days, employing the crisp, jewel-toned apples and juicy, champagne-fleshed pears as on-the-go snacks or, in my case, in my ubiquitous morning green smoothies.

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While frozen berries had played an integral role in my smoothies since the summer, lately I’ve found myself gravitating toward smoothies that incorporate the grounding fruits of the cooling weather, both because they produce a less chilled smoothie than do frozen berries (a quite positive aspect considering that I prefer not to shiver when eating my breakfast), and because they serve as optimal bases for warming spices like cinnamon, ginger, and nutmeg. Employing Ferry’s apples and pears in my smoothie rotation also greatly reduces the personal money I spend each week on specialty foods such as flax oil and kombucha, since frozen berries tend to cost a pretty penny.

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The recipe below yields a gorgeously creamy, attractively hued smoothie with a flavor nicely balanced between sweet and spicy, mostly thanks to the bite of fresh ginger. Served in a glass or as a Green Smoothie-Granola Breakfast Bowl, this smoothie will assuredly prompt your tastebuds to sing the praises of the fall season. Ooh, a smoothie-themed musical? Hello, Broadway…

Creamy Apple (or Pear) Spice Green Smoothie—Can be Raw, Soy Free, and Nut Free; Oil Free, Low Sodium, Low Fat

Makes one 16-oz smoothie.

Ingredients:

1 large banana, frozen and sliced
1 medium-small apple or ripe pear, diced
1-inch knob of fresh ginger, peeled
1/2 tsp cinnamon
Pinch of nutmeg
1 scoop of vegan protein powder (optional; I love Ultimate Meal and Garden of Life)
1 large handful of kale
1 cup non-dairy milk (Edensoy for Ali, forever and always)

Place all ingredients in a blender in the order listed above. Blend until smooth, scraping down the sides as needed. To make this smoothie into my infamous Green Smoothie-Granola Breakfast Bowl, serve the smoothie in a bowl topped with 1/2 cup granola and a tablespoon of nut butter.

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Recipe submitted to Wellness Weekend and Healthy Vegan Fridays.

Until next time, Ali.

Vegan MoFo #27: A Day with Carol Adams & Catering Her Vegan Reception

vegan mofo 2013

Well, folks—the time has come to conclude the festival of Ferry dinners, Vassar Animal Rights Coalition shenanigans, and vegan-related musings that constituted Vegan MoFo 2013 here on Farmers Market Vegan. After one month and 27 posts, I’m thrilled to have set a personal Vegan MoFo record, failing to post on only three days out of the whole of September. While most of my posts proved quite short (though not lacking tantalizing photos and much culinary creativity), I feel that this final post of Vegan MoFo will adequately conclude the month with an exciting, action-packed summary of Carol Adams’ visit to the Vassar campus to present her acclaimed Sexual Politics of Meat Slide Show.

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Taking place yesterday evening, the event attracted 80 students, faculty, and members of the Poughkeepsie community (thus garnering a larger turnout than any VARC event in the past four years), and analyzed images in popular culture that animalize women and sexualize animals. During the Q&A session after the lecture, the audience asked curious, genuine, and non-antagonistic questions, such as “Is it hard to go vegan?” The smiling audience then migrated to an adjoining classroom to chat with Carol, have her sign their newly bought copies of The Sexual Politics of Meat, and nosh on a smorgasbord of vegan hors d’oeuvres, all prepared by yours truly with the help of a couple wondrous VARC members. A handful of event attendees approached me during the reception to offer their high praises of the food and the lecture, and to inform me that they were planning on transitioning to veg*nism. On the reception menu

–Homemade seitan (based on Isa Chandra Moskowitz’s recipe) marinated in a chimichurri sauce, skewered, and broiled.
–Mini sundried tomato, spinach, and mushroom tofu quiches (inspired by this recipe from Oh She Glows).
Crostini with cashew cheese, pesto, and tomatoes.
–Peanut butter-coconut cream tarts in a raw date-nut crust.

Preparing the lecture food.

Preparing the lecture food.

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Attendees of the lecture gobbled up nearly all of the 500-some bites that we prepared, and my Ferry housemates happily devoured the rest.

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VARC’s Carol Adams experience did not begin with her lecture, however. The same morning, a handful of VARC’s most devoted members plus my fabulous Gender and Nature professor met Carol in front of Main building to drive up to New Paltz and visit Lagusta’s Luscious, the vegan/fair trade/ethically sourced/power feminist/activist oriented chocolate haven of my life (Lagusta makes the only chocolate that I feel 100% confident about eating in terms of ethical considerations). Lagusta contributed a beautiful piece to the Defiant Daughters anthology inspired by The Sexual Politics of Meat, and has a long-cultivated relationship with Carol. As such, Lagusta volunteered to lead VARC and Carol on a tour of her small (yet hugely inspiring) shop in celebration of Carol’s visit to Vassar.

Lagusta's also sells Treeline cashew cheese!

Lagusta’s also sells Treeline cashew cheese!

Tiny, rich hot chocolates courtesy of Lagusta.

Tiny, rich hot chocolates courtesy of Lagusta.

A vintage, yet still functioning, (vegan) milkshake machine.

A vintage, yet still functioning, (vegan) milkshake machine.

Lagusta's makeshift tempeh incubator.

Lagusta’s makeshift tempeh incubator.

Gifting our group with chocolate vulvas and rich, whipped cream-topped hot chocolates, Lagusta welcomed VARC and Carol into her eclectic shop, chatting about how she cultivated a responsible, non-hierarchical business model that subtly promotes the importance of veganism, feminism, and social justice to an ever growing demographic. After touring the shop—which boasted a 25-pound bucket of coconut oil, caramel simmering on an induction stovetop, a homemade tempeh incubator, and a pastry dough sheeter used for creating vegan croissants—I and the rest of VARC eagerly purchased a hefty amount of the darn best chocolate in existence.

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I myself partook in four truffles—a cantaloupe pâté de fruit, a plum anise pâté de fruit, a thyme lemon sea salt caramel, and a strawberry cream bon bon—as well as a “grown up tootsie roll” spiked with whiskey and chiles, and a vegan, authentically French, pillowy soft, absolutely magical macaron in apple-cinnamon flavor. Though I’ve visited Lagusta’s shop once before, I had never fully appreciated her business model or integrity-ridden success story—I can only hope that my own vegan entrepreneurial endeavors will provide me with just as much fulfillment.

Chatting with Lagusta and Kate.

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After congregating for a group photo and bidding goodbye to Lagusta, VARC and Carol took a short walk to Karma Road, New Paltz’s vegan café. Over a kale salad massaged with avocado and sprinkled with cashews and raisins with a side of homemade hummus, I enjoyed a thought-provoking conversation about the history of ecofeminism and how its tenets still hugely resonate in today’s society.

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I’m honored and humbled to have the support of two monumentally influential figures (Carol and Lagusta) in my own vegan/activist evolution. Yesterday proved truly unforgettable and will undoubtedly shape my advocacy for years to come.

VARC Exec Board with Carol Adams.

Until next time, Ali.

Vegan MoFo #26: Mini Tofu Quiches & Chimichurri Seitan for Carol Adams’ Campus Lecture

vegan mofo 2013

Over the last two days, I’ve found myself in an extravaganza of vegan hors d’oeuvres, preparing gourmet plant-based finger foods for the approximately 100 people that I expect to attend Carol Adams’ campus lecture tonight. This whirlwind of cooking should adequately account for my absence from Vegan MoFo yesterday—after spending a good couple of hours in the kitchen, I felt the need to take a quick mental hiatus from thinking about food (otherwise I probably would have dreamt of dancing seitan skewers and crostini). The culinary efforts of myself and my fellow VARC members paid off hugely, though, as all of the food turned out beautifully. Today requires only a bit more prep—including assembling the crostini, broiling the seitan, and cutting the coconut-peanut butter tarts—to ensure the immense success of Carol’s talk and subsequent reception/book signing. I’ll leave you with a couple tantalizing photos of tonight’s almost-ready hors d’oeuvres. Stay tuned tomorrow for a full summary of Carol’s talk as well as VARC’s trip with Carol to New Paltz.

Mini sundried tomato, mushroom, and spinach tofu quiches--adapted from Oh She Glows.

Mini sundried tomato, mushroom, and spinach tofu quiches–adapted from Oh She Glows.

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Homemade seitan marinated in chimichurri sauce--adapted from the Candle Café Cookbook.

Homemade seitan marinated in chimichurri sauce–adapted from the Candle Café Cookbook.

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Until next time, Ali.

Vegan MoFo #25: Teriyaki Veggie Rice, Kale Salad, and Roasted Brussels Sprouts & Green Beans

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Ferry Dinner last night came courtesy of Hannah and Matt—two of the house’s newest members, who have acclimated quite well to the egalitarian, consensus-based, hippie-loving, kale-worshipping, nutritional yeast-devouring Ferry community. Indeed, all of the Ferries who moved into the house at the beginning of this semester have integrated themselves snugly into the Ferry lifestyle, leaving friendly post-it notes on room doors, baking bread, and discussing urgent social issues. The new Ferries, too, have become accustomed to the inner workings of the Ferry Kitchen, in which our entire stock of spoons disappears in the span of a single day and the refrigerator overflows with leafy greens. Last night marked the first Ferry Dinner made by only new house members, and Hannah and Matt ensured the success of this landmark event with a unique, flavorful, and well-crafted meal.

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The main dish consisted of an Asian-style not-fried rice—more of a pilaf of impeccably cooked brown rice mixed with sautéed carrots, mushrooms, and teriyaki sauce—that boasted a tangy umami flavor. Brussels sprouts and green beans roasted with tamari provided a similarly profiled side dish, while a salad of kale, tomatoes, cucumbers, and bell peppers in a dressing of olive oil, balsamic vinegar, and apple cider vinegar offered a fresh, bright accompaniment to the many unctuous flavors in the meal.

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In Vassar news, I recently crafted an infographic for my Cities of the Global South geography class that highlights why radically shifting away from animal agriculture constitutes a necessary step in maximizing global food security and minimizing environmental impact as the world rapidly urbanizes. Many of my courses at Vassar present me with opportunities to incorporate animal/vegan activism into the classroom—a rather unsurprising (yet no less exciting) fact given the college’s largely activist-oriented student body. I become heartened every day as I witness social justice activists from all movements beginning to consider animal rights, and hugely value the immense amount that I continue to learn from the activists surrounding me. Ah, Vassar.

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Until next time, Ali.

Vegan MoFo #24: Balsamic Veggie-Bean Salad, Roasted Brassicas, & Quinoa

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Over the course of last semester, I became relatively familiar with each of my Ferry housemate’s individual cooking style: Gabe D. favors casseroles; Alan likes to get fancy with veggie burgers and pizzas; Gabe B-G prefers simple three-part meals of veggie, grain, and protein; Franny serves as Ferry Soup Master; etc. While I appreciate the creativity, skill, and uniqueness of every Ferry cook, I do tend to become particularly excited every two weeks when Eric takes over the kitchen. Sharing a deep adoration of well-seasoned dishes, simply roasted vegetables, and generous amounts of tangy salad dressings, Eric and I jive quite well in terms of our outlook on cooking and what constitutes high-quality food (though Eric carries out the whole “seasoning dishes well” thing much better than I do). Indeed, for Ferry’s house-wide Valentine’s Day gift exchange last year, Eric presented me with a copy of one of his favorite cookbooks—The Modern Vegetarian Kitchen by Peter Berley—and forever solidified our cooking-style solidarity, which revels in fresh, deeply flavored, unpretentious, nourishing, and simple fare.

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Last night, with the help of fellow healthy eating enthusiast Tamsin, Eric produced a dinner perfectly suited for my palate and preferred style of eating. A zippy salad of navy and pinto beans mixed with a medley of tender and finely diced green beans, carrots, and eggplant constituted the highlight of dinner, shining in all of its balsamicky glory. Accompanied by golden brown, impeccably tender, and nicely oiled roasted broccoli and cauliflower, as well as a pot of impressively fluffy quinoa, the salad offered a meal to satisfy my soul as well as my taste buds. Eric and Tamin’s dinner—rife with minimally manipulated fresh veggies, ample seasoning, and a cold composed salad—reminded me quite closely of the meals that my mother and I enjoy preparing together, offering a taste of my Madison home in my Vassar home.

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Until next time, Ali.