Vegan Chews & Progressive News {7-18-14}

This Saturday, I will review/reviewed (depending on what day you read this post) Terry Hope Romero’s new cookbook Salad Samurai on Episode 236 of the Our Hen House podcast. For all you OHH listeners looking for the giveaway I promised, head over to this post. Thanks for entering!

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

Welcome to the seventh installment of Vegan Chews & Progressive News (#NewsandChews)! Get ready for a smoky-sweet summery pizza, an equally summery and oh-so mouthwatering creamy dessert, the best vegan “egg” salad on the planet, viable and inspiring solutions to our current crisis of democracy, the refugee crisis at the U.S.-Mexico border, and a necessary read for all intersectional activists. Shall we?

Favorite Newly Published Recipe

Savory

BBQ Pulled “Pork” Pizza with Mango Salsa and Cashew Cream
via The Sweet Life

Photo via The Sweet Life.

Photo via The Sweet Life.

I have an understandably enormous love for barbeque sauce – smoky, sweet, tangy…what’s not to adore? Indeed, in my pre-vegan days I never actually consumed a pulled pork sandwich, but frequently found my mouth watering over Food Network programs featuring the southern American favorite. Now that I no longer consider pig’s flesh to serve as sustenance, I experience just as intense of a desire for heartily textured chewiness coated in the perfection of barbeque sauce. Sarah’s vegan rendition of pulled pork – using hearts of palm – would surely satisfy this desire, especially when coupled with refreshing mango salsa and cooling cashew cream. If you’ll excuse me, I need to go make a pizza

Sweet

Peanut Butter & Banana Ice Cream Sandwiches
via She Likes Food

Photo via She Likes Food.

Photo via She Likes Food.

Minimal-ingredient banana soft serve ice cream (no ice cream maker required). Dense, chewy peanut butter cookies. The infallible combination of bananas and peanut butter. The singular impeccability of peanut butter itself. If all of these factors combined into one recipe doesn’t constitute a revelatory dessert experience, then I no longer have any interest in sweet treats. Just to make sure, I guess I’ll have to recreate Izzy’s recipe here (twist my arm, jeez. I’ll sub coconut sugar for the brown sugar, though, and omit the chocolate chips).

Best Recipe I Made This Week

Tofu “Egg” Salad Sandwich with Buffalo-Maple Cauliflower
Original Recipe

tofu egg salad sandwich & maple-buffalo cauliflower 1

This week’s best dish doesn’t actually have a recipe to go along with it, as I created it on a whim with the bits and bobs in my dwindling refrigerator. To half a block of frozen and defrosted tofu, I added vegan mayo, Dijon mustard, scallions, and a crap-ton of herbs and spices, to surprisingly produce one of the tangiest, creamiest, most flavor-packed vegan “egg” salads I’ve ever experienced. For the cauliflower, I combined a generous helping of homemade red hot sauce with a bit of maple syrup to coat the cauliflower, then roasted it all in a 450°F oven for about 30 minutes for sticky, spicy, sweet, mapley goodness. An impeccable dinner, the recipe for which you can expect later in the summer.

Must-Read News Article

Crowdsourcing Our Way Out of the Crisis of Democracy
via Kevin Zeese & Margaret Flowers at Truthout

Photo via Truthout.

Photo via Truthout.

In the midst of a ridiculously false notion of “democracy” held up by conventional powers in America, this article truly gives me hope by offering viable alternatives to our broken political (and, consequently, economic, civil, social, etc.) system. So often we focus on critiquing the ills of society – a necessary practice, no doubt – while failing to take concrete action toward not reform, but revolution. The endeavors cited in this article take this hugely important action, and I feel newly inspired by them. Maybe if we can actually implement them, we’ll end up with a nation modeled after Spain’s “communist utopia” of Marinaleda, eh?

Favorite Podcast Episode or Video

Humanitarian Crisis at the Border
via Radio Dispatch

Photo via Rebecca Blackwell, Associated Press, at Al Jazeera America.

Photo via Rebecca Blackwell, Associated Press, at Al Jazeera America.

While most coverage of the staggering numbers of unaccompanied Latin American minors arriving in the U.S. refers to the situation as a “border crisis,” John and Molly at Radio Dispatch accurately assert that we should actually regard it as a refugee crisis. In Latin American countries like Guatemala and Honduras, children live in rampant poverty and fear of violence, and are essentially seeking asylum in the U.S. As Fernando Protti, regional representative for the U.N. refugee agency told the Associated Press, “They are leaving for some reason. Let’s not send them back in a mechanical way, but rather evaluate the reasons they left their country.” In this episode of the Radio Dispatch podcast, John and Molly explain this urgent situation and its political nature in accessible terms.

Other quality news stories regarding this refugee crisis come from Al Jazeera America, Counterpunch, Mother Jones, and Think Progress.

Book Recommendation

Feminist Theory: From Margin to Center
by bell hooks

Photo via Free Thought Blogs.

Photo via Free Thought Blogs.

I don’t think the words exist to describe how pivotal and essential a role this book has played in my psychological growth as an intersectional activist – and with only 160-some pages! hooks critically analyzes the popular feminist movement of the 60s and 70s, pointing out that it worked toward achieving equal power to men for upper-class white women, rather than seeking to end hierarchies of domination for all people, regardless of class, race, gender, sexual orientation, ability, etc. Offering much progressive theoretical knowledge for the development of liberatory social movements, this book will certainly endure much page-tearing and tea-staining as I read it during my every waking free moment. Pick. This. Book. Up. Now.

In solidarity, Ali.

Salad Samurai Cookbook Review & GIVEAWAY!

Click HERE to enter the giveaway!

Welcome to yet another summer giveaway here on Farmers Market Vegan! This one particularly thrills me because it involves a category of items of which, despite my striving to avoid conforming to a harmfully consumerist society, I can’t seem to keep my eager hands off: cookbooks. But seriously, folks, I read these things like novels, and I’m not going to embarrass myself by admitting how many reside on my bookshelf.

salad samurai (2)

Excitingly, one of the latest additions to my shameful collection is Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, 2014) by Terry Hope Romero. That’s right – this vegan cookbook author extraordinaire has graced the culinary world with yet another masterpiece, which joins the ranks of Terry’s other celebrated works like VeganomiconVegan Eats WorldVegan Latina, and Vegan Cupcakes Take Over the World.

Photo via Terry's Facebook.

Photo via Terry’s Facebook.

I don’t exaggerate in the slightest when calling Salad Samurai a masterpiece. With a super sleek design and strikingly lit photos by acclaimed vegan photographer Vanessa K. Rees, this book begs readers to recreate the salads that all but explode out of their photos. Another design aspect that I wholeheartedly appreciate involves the notes that accompany almost every recipe – deemed “The Spin” and “Samurai Stylings” – through which Terry “talks” to readers about preparing or shopping for uncommon ingredients, serving tips, recipe variations, and more.

While Salad Samurai expectedly features a wide variety of flavor-packed, meal-sized salads – expertly organized by season – the book also includes recipe sections for unique dressings; salad “toppers” like spiced nuts, croutons, tofu, tempeh, and seitan; and breakfast “salads” like smoothies, granola, and overnight oats. With this multiplicity of options for salad mixing-and-matching, Terry effectively debunks the myth that salads constitute “rabbit food,” doomed to sad dieting regimens and restricted eating habits. In addition to this impressive recipe array, Salad Samurai also includes a helpful guide to pressing tofu and tips for make-ahead meals for those of us who find ourselves in a rush around mealtime.

Since none of the three recipes I’m sharing with you today call for Terry’s special brand of chia seed dressings, I’d like to make a special note of this genius salad dressing method. While I’m a staunch advocate of oil-full diets (as is The Vegan RD!), Terry introduces the practice of upping the nutrient density of salad dressings without sacrificing that lip-smackingly thick texture that oil lends by substituting chia seeds for a portion of the oil. Not only do the unique gelling properties of chia seeds give the dressings body, they also add important omega-3 fatty acids. Nourishing and delicious.

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My version of the Grilled Kale Salad with Spicy Lentils

Onto the recipes! Beginning with a salad from the “Spring Salads” section of Salad Samurai, I tried out the Grilled Kale Salad with Spicy Lentils. The salad features crisp, smoky kale and caramelized scallions marinated with coconut milk and lime juice, layered on top of a texturally fascinating mixture of smooth lentils, juicy tomatoes, and crunchy almonds, with just enough red onion to provide  a sweet sharpness. Offering an impressive multiplicity of flavors that all complimented one another, this recipes yielded a colorful salad that works well with either grilled or broiled (for those of us without grills; hooray for apartment living!) kale.

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Book photo of Smokehouse Chickpeas n’ Greens Salad

Continuing my recipe experimentation by moving onto the “Summer Salads” section, I recreated perhaps the most prized salad from my reviewing duties: the Smokehouse Chickpeas n’ Greens Salad. Somehow managing to strike a balance between rich and deeply flavored yet light and bright, this salad features some of my absolute favorite ingredients, including liquid smoke, maple syrup, smoked paprika, and avocado. The salad calls for pan-roasting the chickpeas for a supremely crispy texture before coating them in a simple homemade barbecue sauce and sprinkling them with nutritional yeast. Those snack-worthy morsels get piled on top of a generous helping of greens, red onion, cherry tomatoes, carrots, and avocado, all tossed in a smoky-sweet paprika dressing that I would happily drink.

smokehouse chickpeas n' greens salad (4)

My version of the Smokehouse Chickpeas n’ Greens Salad

Finally, I returned to the Spring salads for a taste of the Asparagus Pad Thai Salad – a super fresh-tasting take on traditional heavy pad thai that features “noodles” of asparagus created by taking a vegetables peeler to the stalks. Coupled with toothsome rice noodles, marinated & baked tofu bursting with flavor from a marinade of fresh lemongrass, tons of fresh herbs, a caramelized shallot-lime dressing, and toasted peanuts, the asparagus noodles form a salad that truly showcases Terry’s ability to expertly combine flavors and textures.

zucchini pad thai (3)

My version of the Asparagus Pad Thai Salad

So as not to leave you with your mouth hanging wide open from all of this tantalizing talk, the publishers of Salad Samurai have graciously offered to let me share with you the full recipe for the Asparagus Pad Thai Salad! Enjoy, and be sure to enter the giveaway to win a copy of Salad Samurai by following the links at the top and bottom of this post.

salad samurai (1)

Book photo of the Asparagus Pad Thai Salad

Asparagus Pad Thai Salad

Serves 2.

Pad Thai Salad Ingredients:

4 oz pad thai rice noodles
1/2 lb asparagus
1 cup mung bean sprouts, washed and dried
1 cup lightly packed fresh Thai or sweet basil leaves, chiffonaded
1 cup lightly packed fresh cilantro, coarsely chopped
2 scallions, green part only, thinly sliced
1 batch Lemongrass Tofu (recipe below)
1/2 cup roasted peanuts, coarsely ground
Lime wedges and Sriracha, for serving

Toasted Shallot Dressing Ingredients:

1/4 cup minced shallots
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp vegetable oil
1/4 cup freshly squeezed lime juice
2 tbsp coconut sugar or organic brown sugar, plus more for serving
1 tbsp tamarind concentrate
1 tbsp soy sauce, plus more for serving

Boil the rice noodles according to package directions and cook only until al dente (1 or 2 minutes less than directed). Drain, rinse with cold water, and cover with cold water until ready to use.

Wash and trim the tough stem ends from the asparagus. Trim the heads from the asparagus and set aside. Use a Y-shaped peeler to shred the asparagus stalks into long ribbons and slice into thin strips the remaining pieces that are too awkward to shred. Transfer the asparagus ribbons to a mixing bowl and add the mung bean sprouts, basil, cilantro, and scallions.

In a skillet over medium heat, fry the shallots, garlic, ginger, and oil until the shallots are golden brown, about 3 minutes. Add the asparagus tips, saute 1 minute, remove from the heat, and cool for 2 minutes. Transfer the asparagus tip mixture to the bowl with the ribbons. Drain the rice noodles and add the the asparagus salad.

Whisk together the lime juice, sugar, tamarind, and soy sauce and pour over the salad. Toss to coat everything with the dressing. Mound the salad in serving bowls and garnish with strips of Lemongrass Tofu (below) and sprinkle with peanuts. Devour, but graciously offer wedges of lime, Sriracha, a small dish of coconut sugar, and soy sauce for dining companions to season their own dish to taste.

For zucchini noodle pad thai: Replace the rice noodles with homemade zucchini or yellow summer squash for an even lighter dish. You’ll need a little more than 1/2 pound of squash. Use the Y-shaped peeler to create long, thin strands similar to the asparagus “noodles” for the above salad. Proceed as directed.

Plan ahead like a samurai: Prepare the Lemongrass Tofu (below) a day in advance and heat up just before serving.

Lemongrass Tofu

Serves 2 as a salad topping.

Ingredients:

1 pound extra-firm tofu or super-firm tofu (no pressing necessary for the latter)
2 tbsp maple syrup
4 tsp tamari
1 heaping tablespoon finely chopped fresh or prepared lemongrass
1 clove garlic, minced
2 tsp peanut oil or olive oil

If using extra-firm tofu, press the tofu first. Slice the tofu into thin 1/4-inch strips. Preheat the oven to 400°F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray.

Combine the maple syrup, tamari, lemongrass, garlic, and oil in the baking dish and whisk together. Arrange the tofu slices in the marinade and set aside while the oven is preheating, about 15 minutes. Occasionally stir around the tofu strips.

Bake the tofu for 20 minutes. Remove from the oven and flip the strips over. Bake another 15 to 20 minutes, until the strips are golden and the marinade is absorbed. Serve warm or chilled. Store chilled and consume within 2 days for best flavor.

From Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014.

This giveaway will end at 11:59 pm on Thursday, July 25, and I will announce the winner on the following day.

Click HERE to enter the giveaway!

I was not paid to run this giveaway, though I was provided with a free copy of the cookbook. All opinions are completely my own.

Vegan Chews & Progressive News {7-11-14}

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

The sixth installment of Vegan Chews & Progressive News features two creative and decadent animal-free recipes for traditionally animal-based dishes (one savory and one sweet); a gorgeously composed salad out of a much-anticipated cookbook; problematic coverage of recent developments in the Israel-Palestine conflict; the racist practices of the National Security Agency; and a book that every food justice advocate should have on their shelf.

Favorite Newly Published Recipe

Savory

Filet O’ Chickpea Sandwich with Tartar Sauce Slaw
via Keepin’ It Kind

Photo via Keepin' It Kind.

Photo via Keepin’ It Kind.

Kristy’s culinary creativity never ceases to amaze me, and she showcases her talent once again in this summery, sea-inspired sandwich. I’ve found myself on a vegan “seafood” kick lately, craving chickpea “tuna” salad sandwiches and experimenting with vegan smoked salmon from Sophie’s Kitchen in an animal-free, homemade version of bagels and lox. As such, Kristy’s fried chickpea-artichoke patty topped with creamy tartar sauce-coated slaw is supremely exciting my tastebuds. Plus, there’s vegan mayo involved. And man, I love me some vegan mayo.

Sweet

Hazelnut Mousse Parfaits with Strawberries & Pretzels
via Artful Desperado

Photo via Artful Desperado.

Photo via Artful Desperado.

The other night, I had the immense pleasure of dining at V-Note, an all-vegan bistro on the Upper East Side of Manhattan, and reveling in their creamy, silky-smooth, decadent, rich, mind-boggling rendition of tiramisu. The dessert featured coconut cream, coffee-soaked pastry, and chocolate syrup layered in a glass tumbler, parfait-like. Still reeling from the experience of the tiramisu, I feel called to this Hazelnut Mousse Parfait, especially considering my deep adoration of hazelnuts. Paired with salty pretzels and juicy strawberries, this mousse may just pave my path to replicating my tiramisu-induced happiness.

Be sure, of course, to use cocoa included on the Food Empowerment Project’s approved chocolate list to ensure that you don’t contribute to the slave practices of the vast majority of the global chocolate industry.

Best Recipe I Made This Week

Raw Cobb Salad
via the Choosing Raw cookbook by Gena Hamshaw

raw cobb salad

I’ve eagerly anticipated the release of my dear friend Gena‘s cookbook for over a year now, and I’m absolutely thrilled to have its physical manifestation gracing my bookshelves today. While you’ll have to wait until later in the summer when my in-depth review of the cookbook will be featured on the Our Hen House podcast, my excitement for Choosing Raw the cookbook overflows such that I feel then need to offer you all a sneak preview. As part of my recipe-testing for the OHH review, I recreated Gena’s Raw Cobb Salad – an expertly composed dish of lettuce drizzled in a creamy, smoky red pepper-cashew dressing, topped with rows of succulent heirloom tomato, buttery avocado, homemade tangy cashew cheese, and crispy eggplant bacon. A rainbow of flavors in a rainbow of a plate.

Must-Read News Article

What Fuels the Violence Against Palestinian and Israeli Youths?
via Counterpunch

Mourners carry the bodies of fighters Osama al-Hosomi and Mohammed Fasih during their funeral in Gaza City, 27 June. The two were killed and a third was wounded in an Israeli air strike. Photo via Ashraf Amra, APA Images, Electronic Intifada.

Mourners carry the bodies of fighters Osama al-Hosomi and Mohammed Fasih during their funeral in Gaza City on June 27. The two were killed and a third was wounded in an Israeli air strike. Photo via Ashraf Amra, APA Images, Electronic Intifada.

While heated for years now, the Israel-Palestine conflict has received considerable media attention in the past week due to the murder of three Israeli teenagers in occupied Palestinian land. Problematically, however, the coverage of this event has largely failed to mention Israel’s 60-year campaign of occupation against the Palestinians, as well as the collective punishment that Israel has unleashed upon the Palestinian population. Such punishment has included destroying Palestinian homes, farms, and Mosques; abducting over 600 Palestinians; and bombing the people of Gaza with 34 air strikes in one night. This article from Counterpunch fleshes out the pro-Israel media coverage surrounding these events, as well as speculates upon what drives Israel’s abuse of the Palestinian people.

Favorite Podcast Episode or Video

Spied on for Being Muslim? NSA Targets Named in Snowden Leaks Respond to U.S. Gov’t Surveillance
via Democracy Now!

Photo via Democracy Now!

Photo via Democracy Now!

This week, the newly launched NSA-whistleblowing site The Intercept published a lengthy investigative report based upon documents leaked by Edward Snowden that identify five prominent Muslim Americans spied on by the National Security Agency. Glenn Greenwald, a founding editor of The Intercept, joins the Democracy Now! team to discuss how “the only thing [the five spied-on individuals] really had in common is that they are all politically active American Muslims. And that seems to be enough in the intelligence community to render these people suspicious.”

Also in the segment, Democracy Now! airs a video from The Intercept of Nihad Awad, the executive director of the Council on American-Islamic Relations (CAIR), the country’s largest Muslim civil rights group. Nihad responds to the government surveillance he experienced:

“I was not aware that I was under surveillance, except recently. And I’m outraged that as an American citizen, my government, after decades of civil rights struggle, still the government spies on political activists and civil rights activists and leaders. It is outrageous, and I’m really angry that despite all the work that we have been doing in our communities to serve the nation, to serve our communities, we are treated with suspicion.”

Wonderful coverage of a hugely important report revealing the intensely racist practices of the U.S. government.

Book Recommendation

Stuffed and Starved
by Raj Patel

Photo via IndieBound.

Photo via IndieBound.

I would call Raj Patel’s book Stuffed and Starved a must-read for anyone involved in or concerned with the global food justice movement. The captivatingly written book recounts Patel’s investigation into food systems around the world, uncovering the reasons behind famines in Africa and Asia, the rampant poverty of farmers in Latin America due to the North American Free Trade Agreement (NAFTA), and more. In doing so, Patel clearly displays that the enormous power of controlling the global food system lies in the hands of just a few wealthy corporations and governments. Once you pick this book up, you honestly will not want to put it down (nor should you!).

In solidarity, Ali.

Vegan Chews & Progressive News {7-4-14}

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

Happy 4th of July! While the news highlighted in this fifth edition of Vegan Chews & Progressive News may not contribute to your patriotism, July 4th still provides a fabulous excuse to fire up the grill for some summer veggies and dig into a pint of non-dairy ice cream. Let’s get to it!

Favorite Newly Published Recipe

Strawberry Sweet Rolls with Lemon-Caramel Glaze
via Yup, It’s Vegan

vegan_strawberry_sweet_rolls_lemon_caramel_glaze_1-1024x768

Photo via Yup, It’s Vegan.

Though the end of strawberry season is upon us in Brooklyn (hellooo, cherries!), Shannon offers up a chewy, yeasty, doughy, succulent, mouthwatering recipe to make creative use (not that eating them unadorned isn’t a fabulous use) of any late-season strawberries you might be lucky enough to snag. I expect that these whole-grain, refined sugar-free sweet rolls would provide both a comforting breakfast and a lovely warm-weather dessert, perfect for enjoying on the patio just before sunset.

Best Recipe I Made This Week

Ranch Potato Salad, Buffalo Tempeh with Homemade Sauce, and Sweet Kale Salad
via Betty Goes Vegan, Post Punk Kitchen, Emeril Lagasse, and Chef Mickiyah

dinner

The “recipe” highlight of this week is actually a full meal made up of three components. The first: a Ranch Potato Salad with sweet green peas and a vegan ranch dressing adapted from the vegan-Betty Crocker remix cookbook Betty Goes Vegan. The second: crispy sauteed tempeh simmered in homemade buffalo sauce, inspired by Isa Chandra Moskowitz’s recipe with a DIY twist. The third: a warm salad of wilted kale in a succulent sauce of Dijon mustard and coconut sugar with a sprinkling of juicy raisins, courtesy of Chef Mickiyah of Woodland’s Vegan Bistro (remember my rave review of this DC vegan hot spot last summer?). Hearty, boldly flavored, and nourishing, this dinner would have impressed any July 4th-celebrating non-vegan.

Must-Read News Article

This past week brought an onslaught of landmark court decisions, both inside and outside of the U.S.

canadian-harper-pipeline-protest

Photo via Grist.

Via Grist: In Canada, the Supreme Court ruled that any First Nation land that was never formally ceded to the Canadian government cannot be developed without consent of those First Nations that have a claim to it. In addition to challenging the Northern Gateway oil pipeline that would run from Alberta to China, the ruling recognizes the rights of the First Nations whose land the U.S. and Canada colonized long ago, and who have endured heaps of discrimination ever since. Way to go, Canadian Supreme Court.

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Photo via Slate.

Back home in the U.S., however, the Supreme Court produced decisions much less worth celebrating. Via Slate, Truthout, and Mother Jones: Not only did the Court strike down a Massachusetts law mandating a 35-foot buffer zone that anti-abortion protesters couldn’t enter to heckle patients outside of abortion clinics, it also declared that the government couldn’t require closely held businesses to provide their employees with health insurance that covers types of birth control that offend the owner’s religious beliefs. Both decisions severely infringe upon women’s health and reproductive rights, essentially indicating that corporations constitute “people” more so than do women. A much more sarcastic “way to go” to you, SCOTUS.

Favorite Podcast Episode or Video

BEST OF: Melissa Gira Grant on sex work, savior complexes, and a vegan dominatrix
via Citizen Radio

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Photo via Citizen Radio.

The topic of sex workers and their rights proves hotly debated, even in feminist circles, as many well-meaning folks attempt to control the actions of women who find themselves in precarious situations and choose to engage in sex work in order to get by. In this “Best Of” episode of Citizen Radio, Melissa Gira Grant—author of Playing the Whore, which is definitely next on my reading list—explains the politics behind the issue of sex workers with elegance, clarity, and wit. A must-listen.

For more information on sex workers’ rights, check out this recent article on Truthout, entitled “Cutting Off Sex Work Advertising Sites Disrupts Communities, Not Trafficking.”

Book Recommendation

The Divide: American Injustice in the Age of the Wealth Gap
by Matt Taibbi

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Photo via NPR.

While anyone who hasn’t lived under a slab of tofu for the past few decades has clearly seen the staggering wealth gap into which capitalism has sent our country spiraling, Matt Taibbi highlights the concrete impacts that this gap has upon the bodies of the poor and the criminal justice system. Switching between narrating startling stories of corporate/Wall Street money laundering and the clear discrimination in policing against people of color, Taibbi demonstrates the stark contrast between the treatment of the rich and poor in arrests, trials, and punishments. For example. on the one hand, the police arrest an impoverished Black man for “obstructing traffic” by standing in front of the door of his own home, while “too-big-to-fail” companies like HSBC receive no more than a slap on the wrist for major corporate fraud. A book to make your blood boil and your cynical laughter to ring.

In solidarity, Ali.

Vegan Chews & Progressive News {6-27-14}

If you haven’t yet already, don’t miss your chance to win two free pints of amazingly decadent, creamy, rich, and delicious vegan ice cream from Luna & Larry’s Coconut Bliss on my latest giveaway!

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

This week’s News & Chews (fourth edition!) features the wonders of summery finger foods and artful salads, a roundup of the need-to-know news stories of the past week, a video highlighting the racial politics of a resurfaced court case from the 1980s, and a book that must grace the shelves of anyone even remotely involved in movement organizing.

Favorite Newly Published Recipe

Peach & Avocado Summer Rolls with Almond Butter Dipping Sauce
from Anya Kassoff’s new “The Vibrant Table,” via Katie at the Kitchen Door

Photo via Katie at the Kitchen Door.

Photo via Katie at the Kitchen Door.

This recipe, from the new cookbook “The Vibrant Table” by Golubka’s own Anya Kassoff, positively bursts with the goodness of summer produce, including juicy peaches, buttery avocados, and bright basil. Accentuated with the crunch of pistachios, the richness of hazelnut oil, and the unctuousness of a lip-smackingly tantalizing almond butter dipping sauce, these summer rolls all but beg to grace my dinner plate.

Best Recipe I Made This Week

Salad Niçoise Bento Box
via Terry Hope Romero’s new “Salad Samurai

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 Lucky enough to receive an advanced copy of culinary genius Terry Hope Romero’s new cookbook (look out for a review & giveaway in mid-July!), I spent the last week reveling in fresh, creative, and hearty salads from the mastermind of the co-author of the vegan Bible “Veganomicon.” I don’t want to give away too much about this gorgeous Niçoise salad pictured above, but I will mention its innovative inclusion of coconut “bacon,” avocado “egg,”  and chickpea “tuna” salad. I’m in love.

Must-Read News Article

This past week saw such a proliferation of important news stories (both uplifting and gut-wrenching) that instead of featuring a single article on this week’s edition of News & Chews, I’d like to feature a “round-up” of sorts.
First, the bad news. From Daily Kos, 40 percent of Detroit residents who cannot afford to pay their water bills due to crippling unemployment and other poverty-related factors risk having their water supply cut off. In response, the Detroit People’s Water Board has petitioned the UN to make clear to the U.S. government that it has violated the human right to water. And in further draconian governmental news, from Al Jazeera, an Egyptian court has sentenced two Al Jazeera journalists to seven years in prison and another to ten years, on charges including aiding the Muslim Brotherhood and reporting false news. This ruling has the powerful potential to have a chilling effect on journalists, and represents a serious blow to journalistic freedom.
Luckily, we still have access to multiple outlets for independent journalism, many of which this week featured a number of hopeful stories. From Truthout, the Presbyterian Church, USA sets an exciting precedent in upsetting the power imbalance between Israel and occupied Palestine by divesting from three corporations that have been continually involved in the Israeli population of the West Ban. Meanwhile in Los Angeles, from BuzzFlash, a federal court struck down a municipal ordinance that made it a crime to use a car for overnight shelter, representing a victory against the city’s anti-homeless agenda that seeks to decrease visibility of the issue rather than securing homes for the homeless. Finally, Gerardo Cerdas, coordinator of the transnational social movement Grito de los Excluidos, shares his uplifting views of the future of social movements at Truthout. I would highly recommend this article to anyone interested or involved in movement organizing, especially those who (like myself) have become (more than a bit) jaded.

Favorite Podcast Episode or Video

NYC’s $40M Central Park 5 Settlement Resolves Wrongful Jailing Fueled by Race-Baiting, Police Abuse
via Democracy Now!

Untitled

Those of us born in the 1990s may have missed the infamous case of the Central Park jogger, in which the NYC court system convicted five black and Latino men of raping a female jogger in Central Park, only to be found innocent decades later after the real rapist came forward and confessed. The five convicted men having already served sentences of up to 13 years, the City of New York has finally reportedly agreed to pay $40 million to the wrongfully convicted men. The most notable aspect of this story involves the racial profiling activities of the NYPD, through which young men of color were targeted as significant dangers to society. Additionally, as professor of sociology Natalie Byfield notes, “the significance of a settlement, to me, is important because it starts to undo what became a historic lie. And I say it in this way because the case itself was the launching pad for a transformation of the juvenile justice system.” So many complexities to this story, and an important case to remember in terms of the racial politics of the U.S.

Book Recommendation

Towards Collective Liberation: Anti-Racist Organizing, Feminist Praxis, and Movement Building Strategy
by Chris Crass

Photo via Racial Justice Allies.

Photo via Racial Justice Allies.

Written by longtime anarchist movement organizer (including with the awesome vegan organization Food Not BombsChris Crass, this book contains an invaluable assortment of reflections upon the history of anti-capitalist organizing in an attempt to learn from past mistakes and advance current movement efforts. From his background as an feminist-informed anti-racist educator of white people, Crass practices self-reflexivity with grace and provides important critiques of the un-discussed privileges and inequalities in past movement efforts. I sincerely hope that this book becomes widely read among activists everywhere.

Until next time, Ali.

Vegan Chews & Progressive News {6-20-14}

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

Enjoy the sweet raw treats, a unique take on a ubiquitous dip, a local tempeh purveyor, three organizations promoting the accessibility of holistic healthcare, a podcast episode on transgender rights, and feminist modernist literature on the third installment of Vegan Chews & Progressive News!

Favorite Newly Published Recipe

The vegan blogosphere offered much too many tantalizing recipes in this past week, so I’ve allowed myself to cheat a bit and feature two of my favorite newly published recipes, one sweet and one savory, on this round of News & Chews. Somehow, I don’t think that you, dear readers, will mind.

Sweet
Raw Hazelnut Brownies with Pistachio Cream Topping
via The Vegan Woman

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Photo via The Vegan Woman.

These gorgeously earth-toned brownies manage to combine my two favorite nuts on earth (the holy hazelnut and the pristine pistachio) in a decadent, nourishing raw dessert that features both silky smooth and crunchy textures. Intriguingly, the brownie base even packs a secret veggie punch—the frequent salad star that this dessert employs backstage will certainly surprise you. An important note: don’t forget to use Food Empowerment Project-approved cocoa powder or, better yet, carob powder in order to avoid supporting the exploitative chocolate trade.

Savory
5-Minute Microwave Hummus
via Minimalist Baker

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Photo via Minimalist Baker.

While I’m sure that the vast majority of you have consumed your fair share of hummus over the course of your lifetime, I find myself consistently transfixed by recipes that claim to yield the “best hummus ever” due to a unique preparation method. For example, I’ve seen directions to peel each individual chickpea before blending, and to puree the hummus in the blender rather than the food processor (the latter instruction actually did result in some of the creamiest, dreamiest hummus I’d tasted in a great while). This particular hummus, promised as “the best” by a blog that I find to be a quite reputable source, suggests microwaving the chickpeas in their cooking or canning liquid together with whole cloves of garlic before pureeing the mixture with a generous helping of tahini. Well folks, I’m preliminarily convinced, and I look forward to experimenting with this new hummus method.

Best Recipe I Made This Week

Chipotle Citrus Tempeh & Broccoli with Barry’s Brooklyn Tempeh
adapted from Vegan Richa

Photo via Vegan Richa.

Photo via Vegan Richa.

This hearty one-dish meal has caught my eye nearly every time I’ve scrolled through my extensive “Recipes to Try” Word document, and the fresh broccoli at the Grand Army Plaza Greenmarket last Saturday finally spurred me to make it. A pleasing harmony between sweet and spicy, the sauce packs a flavor punch with freshly squeezed orange juice and chipotles in adobo. Even better, the sauce employs a starch (I used arrowroot) to achieve a sticky texture that coats the broccoli and tempeh in glossy goodness.

While the complexity and viscosity of the sauce verily impressed me, the highlight of this dish doesn’t even make an appearance in the original recipe. Indeed, Barry’s tempeh (local to Brooklyn) outshined all of the ingredients and the sum of their parts; I found myself forking around the broccoli for all of the crispy-fried cubes of naturally sweet, chewy Azuki Bean & Brown Rice Tempeh (one of four unorthodox flavors of Barry’s). If you’re lucky enough to live in the NY area, I’d highly recommend that you get your tempeh-loving paws on some Barry’s.

 Must-Read News Article

by Liz Pleasant, via Truthout
Photo via the Healing Clinic Collective.

Photo via the Healing Clinic Collective.

I recently featured the amazing work of activist and yogi Becky Thompson on the ol’ blog, and the initiatives highlighted in this article over at Truthout certainly align with Becky’s important mission of making yoga and other forms of powerful holistic healing accessible to all, regardless of race or class. The article features the commendable groups the Healing Clinic Collective (an Oakland-based organization that hosts events with free holistic healthcare, and offers discounted rates for future appointments), the Third-Root Community Health Center (a Brooklyn-based project that provides holistic health services at a sliding-scale rate, and reaches out to low-income communities), and the Samarya Center (a Seattle-based group that uses the profits from its yoga studio to bring physical therapy to impoverished communities). In my view, these sorts of collective, accessibility-generating endeavors form the base of a robust movement against our destructive and unequal capitalist system. Check out these organizations for some real hope.

Favorite Podcast Episode or Video

Janet Mock on transgender rights, Mychal Denzel Smith on war, Tupac, and Ninja Turtles
via Citizen Radio

Citizen Radio hosts Jamie Kilstein & Allison Kilkenny with Janet Mock. Photo via Citizen Radio.

Citizen Radio hosts Jamie Kilstein & Allison Kilkenny with Janet Mock. Photo via Citizen Radio.

When it comes to discussing and acting upon social issues, so often transgender equality gets excluded and ignored, even by so-called LGBT organizations (where’s consideration for the “T,” people?!?). This exclusion becomes particularly troublesome when considering the fact that individuals of trans experience—especially those who are also women of color—deal with intense physical and systemic violence on a daily basis.

In this interview with powerhouse activist and author of Redefining Realness, Janet Mock discusses these issues and more with the hilarious duo of progressive radio Jamie Kilstein and Allison Kilkenny. The most striking moment in the interview for me came when Janet touched upon “safe spaces,” the notion that we can carve out spaces within communities, groups, organizations, etc. in which individuals of all backgrounds and experiences can feel safe expressing their viewpoints without fear of marginalization. Of safe spaces, Janet offers these important thoughts:

“These spaces, even though they’re supposed to be welcoming, safe spaces, they still are infected by the ills that all other spaces are —racism and misogyny and elitism and classism, academia jargon and all of this stuff. These spaces aren’t immune. If you come into these spaces knowing that, then your job is to come in and make it a better space.”

We can’t just assume that because we define a space as “safe,” that oppression can’t happen within that space. With this in mind, we must work to consciously and meaningfully honor the voices of those most often marginalized.

Book Recommendation

To the Lighthouse
by Virginia Woolf

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This week, I found myself with a work of fiction in hand—one authored by one of the greatest modernist writers of the 20th century. Though I usually prefer to examine social issues directly through critical non-fiction, sometimes I find it refreshing to engage with the profound ideas that concern our modern world (in this case, feminism and gender inequality) through a filter of gorgeously crafted sentences and expertly developed characters. Enter Virginia Woolf, whose To the Lighthouse provides an ideal novel into which to disappear while still confronting the important issues of our (and Woolf’s!) time.

Until next time, Ali.

Vegan Chews & Progressive News {6-13-14}

If you haven’t yet, be sure to enter my latest giveaway to win a box of raw, vegan, sprouted, organic, gluten-free snacks from the fabulous folks over at Tastymakes!

Welcome to the second installment of Vegan Chews & Progressive News here on Farmers Market Vegan! (Check out the premier post in this weekly series here). This edition brings you delectable springtime recipes, a critical analysis of the hype surrounding the World Cup, the dangers of the escalating cost of higher education, and a book that’s sure to make all you introverts out there (myself SO included) feel all warm and fuzzy inside with validation. Let’s get to it, folks!

Favorite Newly Published Recipe

Buddha’s Pasta Salad
via Clean Wellness

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Photo via Clean Wellness.

Replete with verdant veggies and aromatic herbs, this creamily dressed pasta salad appeals to all of my springtime culinary sensibilities. Lately, I’ve found myself straight nibbling the stems of fresh mint and chives, but this recipe will certainly put those her s to better use. Though I cringe at the name of Alison’s blog every time I see it (check out this article to see why), I must admit that the woman certainly has some recipe-creating prowess.

Best Recipe I Made This Week

Caramelized Oyster Mushroom Scallops over Pasta and Cauliflower with Minted Pea Puree
via Olives for Dinner

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Photo via Olives for Dinner.

I have almost no words for this dish…but then I wouldn’t be very helpful, now would I? This multi-layered, complex, yet cleanly flavored entree featured comforting pasta drowned in a silky puree of sweet peas and refreshing mint, scattered with meltingly tender roasted cauliflower and topped with the pièce de resistance: oh-so-heartily textured, caramelized oyster mushroom “scallops.” The multiple components may intimidate you, but all of them require minimal, simple preparation, and the dish that results from their combination will persuade you to prepare all of them every night…or maybe every meal. I certainly wouldn’t complain.

Must-Read News Article

Photo via Truthout.

Photo via Truthout.

Mainstream coverage of the 2014 World Cup in Brazil has largely overlooked a couple hugely problematic aspects of the event (and of many other mammoth-sized global events, such as the Beijing Olympics): in an attempt to hide rampant poverty and inequality from international eyes, government officials have begun “pacifying” favelas (the “slums” of Brazil), resulting in widespread police abuse. Additionally, the state has spent astronomical amounts on various World Cup expenses, while the millions of Brazilians who live in abject poverty benefit not at all. Important facts to remember among the current World Cup hype.

Favorite Podcast Episode or Video

Is College Worth it? New Doc ‘Ivory Tower’ Tackles Higher Ed’s Unsustainable Spending, Student Debt
via Democracy Now!

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Democracy Now! recently featured an exciting upcoming documentary that discusses the hugely important topic of the ever-increasing cost of higher education. The documentary sheds light on such frightening statistics as:
–The government will make $184 billion off of tuition and student loans this year.
–Since 1978, college tuition has increased by 1120%, more than any other good or service in the U.S.
–Colleges now spend lavishly in order to compete with other institutions, such that some dorms are now built at rates equivalent to construction of luxury hotels.
As a college student, I’m thrilled to see growing attention being paid to this pressing issue, one that threatens to make younger generations beholden to the government for their lifetimes.

Book Recommendation

Quiet: The Power of Introverts in a World that Can’t Stop Talking
by Susan Cain

Photo via ThePowerofIntroverts.com

Photo via ThePowerofIntroverts.com

During the last few weeks of the spring semester, I saw a counselor at my college, who after speaking with me informed me that I suffered from social anxiety. Okay, great, my preference for not interacting with large groups of people and my tendency to worry about how I come off in social interactions is now a pathology, and I feel like there’s something terribly wrong with me. This book changed my feelings completely. Like a close friend, this book assured me that my introverted personality does not mark me as broken, but rather bestows upon me the difficult task of navigating a Western culture that privileges extroverts. Author Susan Cain invokes a wide variety of fascinating statistics and psychological studies to shed light upon the strenuous endeavor of living as an introvert in an extroverted society. A necessary read for all introverts and their loved ones.

Until next time, Ali.

Vegan Chews & Progressive News {6-6-14}

My blog proudly touts the tagline, “Kale and chickpeas with a side of social justice.” Lately, though, I feel that the scales of FMV have tipped toward the “kale and chickpeas,” and I’d like to afford the “side of social justice” a bit more weight. In light of this desire, I’ve decided to experiment with a new feature of the blog that I’ve deemed “Vegan Chews & Progressive News.”

Every Friday morning, I plan to publish a post that shares with you, dear readers, an amalgamation of the best of two worlds about which I care immensely: artful vegan food, and progressive discussion of social issues. Spreading the word about both of these worlds, I feel, proves necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

To start, each Chews & News post will include:
1.) My favorite newly published recipe—a vegan recipe published over the course of the concluding week that I feel encapsulates the creativity, innovation, and abundance of animal-free eating.
2.) The best recipe I made this weeka vegan recipe (either from a blog or a cookbook) that graced my own kitchen during the week, and that significantly wowed my gastronomic sensibilities.
3.) One or two must-read news articles—articles from progressive news outlets that I feel provide important insights and outlooks on prevalent news stories and/or social issues.
4.) My favorite podcast episode/segment—an excerpt or full episode from one of my favorite podcasts (or television news shows) that I feel accomplishes the same task as the must-read news articles.
5.) A book recommendation—during the summer, I finally find the time to devote to reading for pleasure (an endeavor not frequently accomplished during the school year). Most of the books I enjoy nowadays I feel provide valuable social commentary, and I’d love to share the titles with you all.

Without further ado, the first installment of Vegan Chews & Progressive News!

Favorite Newly Published Recipe

 Coconut Rosewater Ice Cream
Via Wholehearted Eats

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Photo via Wholehearted Eats.

Sophie offers a recipe for thick and smooth coconut milk ice cream, cutting its richness with a floral and uplifting note of rosewater—sounds ideal as spring ends and summer emerges. Even better, Sophie offers alternatives for making the recipe if you don’t have an ice cream machine handy (one day…).

Best Recipe I Made This Week

 Mess O’ Peas
Via Peter Berley’s “The Modern Vegetarian Kitchen

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This oh-so-simple side dish combines the fresh tastes of spring—snap peas, sweet English peas, scallions, and mint—with the butteriness of coconut oil to yield a light yet unctuous dish into which your tastebuds can almost melt. Ah, divine simplicity of fresh produce.

Must-Read News Article

Our Words Are Our Weapons: The Feminist Battle of the Story in the Wake of the Isla Vista Massacre
by Rebecca Solnit, via Truthout

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Photo via Truthout.

Author of “Men Explain Things to Me” Rebecca Solnit critiques the mainstream media’s attempt to frame the recent Isla Vista massacre as based solely in either mental illness and lack of gun control, when Elliot Rogers’ lengthy manifesto clearly indicates that the act was one of misogyny. She uses this event and the ensuing #YesAllWomen hashtag as jumping-off points to discuss the importance of language in furthering women’s liberation, pointing toward the feminist movement’s historical coining of terms like “sexual harassment” and “rape culture”—terms that have helped us to identify problems that previously had no names, and were therefore difficult to discuss. An important perspective on the discussion surrounding the Isla Vista massacre.

Favorite Podcast Episode/Segment

Elites Would Like You to Shut Up
via Radio Dispatch

Photo via the New York Times.

Photo via the New York Times.

Brother and sister podcasting duo John and Molly Knefel comment extensively upon Frank Bruni’s recent New York Times op-ed that basically critiques anyone but him for providing commentary on current news stories. John and Molly astutely note that Bruni’s piece is indicative of a broader culture of the unwillingness of social elites to allow the 99% any input in the framing of our world.

Book Recommendation

Green is the New Red: An Insider’s Account of a Social Movement Under Siege
by Will Potter

Photo via Green is the New Red.

Photo via Green is the New Red.

Longtime journalist and animal rights activist Will Potter documents the American government’s crackdown on environmental and animal rights organizations, focusing primarily on the labeling of such groups as “terrorists” even though the vast majority of their crimes have involved no human or animal injuries or casualties. Potter points out that the primary targets of this government crackdown have been organizations that threaten corporate profits, and that government agencies openly express their desire to protect financial interests. This explains why the government is allocating considerable resources toward investigating vegan potlucks rather than legitimate hate groups. An I think necessary read for any activist.

Until next time, Ali.

Spring Panzanella with Vegan Parmesan Croutons

The springtime—with its bounty of green gems of produce like asparagus, peas, artichokes, and fava beans (hear more about all of these on my recent appearance on the Our Hen House podcast!)—has sparked in my memory a recipe that my mother and I enjoyed often during our pre-vegan days. A creation of our past Top Chef sweetheart Michael Chiarello, this innovative, spring-inspired take on panzanella (Italian bread and tomato salad) featured lightly cooked spring veggies and parmesan-coated croutons in a basil-asparagus puree, topped with shavings of ricotta salata cheese. Every iteration of this salad that my mother and I made offered a brilliant amalgamation of fresh and unctuous flavors and contrasting textures.

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While the past four springs have passed without my attempt at recreating such an artful salad (well, artful except for the exploitatively manufactured butter and cheese…), the urge to once again experience the dish’s symphony of tastes and mouthfeels recently overwhelmed my gastronomic sensibilities. To veganize the parmesan croutons, I employed a commonly invoked technique of the world of vegan cheese-making, and blended nuts with nutritional yeast for a parmesan-like cheesy sprinkle. Tossed with coconut oil-coated bread cubes, this nourishing vegan parm—packed with vitamins B12 and E, not to mention tons of umami—yielded croutons quite flavorful enough to shine alongside the fresh spring veggies of this exceptional panzanella.

Fresh nut ricotta from Kite Hill (photo courtesy of Kite Hill).

Fresh nut ricotta from Kite Hill (photo courtesy of Kite Hill).

Instead of the ricotta salata, I dotted the composed salad with fresh cashew-and-macadamia ricotta from the much-hyped vegan cheese company Kite Hill (now, excitingly, available at Whole Foods in the fancy cheese section!). While this cheese will blow your mind with its firm creaminess and deep tanginess, if you can’t find it, a homemade cashew cheese would work quite well.

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Hurry on over to your local farmers’ market, for asparagus season won’t last much longer! And I assure you: you’d be remiss to allow a whole ‘nother year to pass without reveling in this mouthwatering, substantial salad. Happy springtime!

Spring Panzanella with Vegan Parmesan Croutons—Soy Free.

Serves 4-6.

Parmesan Crouton Ingredients:
1/4 cup nutritional yeast
2 tbsp raw almonds or walnuts
2 tbsp raw cashews
Pinch of lemon zest
1/4 cup coconut oil, melted
4 cups day-old whole grain bread, crusts removed and cubed (I used Ezekiel brand bread)

Panzanella Ingredients:
1/2 small head of radicchio, cut into ribbons
1 lb asparagus, trimmed
Freshly ground black pepper & sea salt to taste
1/4 cup fresh basil, finely chopped
1/4 cup olive oil, divided
1 cup fresh or frozen green peas
1/2 cup scallions, thinly sliced
5 tsp lemon juice, divided
1 large handful of arugula
1/2 cup-ish Kite Hill firm ricotta (or homemade cashew cheese)

Make the parmesan croutons: Preheat the oven to 350°F. In a food processor, pulse the nutritional yeast, almonds, cashews, salt, and lemon zest until crumbly. In a large bowl, toss the bread cubes with the melted coconut oil. Add the nut mixture and toss to combine. Spread the bread in a single layer on a baking sheet and bake for 10-12 minutes, or until the croutons are crisp and lightly browned. Set aside.

Make the rest of the salad: Fill a medium-sized bowl with ice and cold water. Place the radicchio ribbons into the ice water and let sit as you prepare the rest of the salad.

Bring a large pot of salted water to boil over high heat. Cut the asparagus in half, separating the tender tips from the more woody ends. Once the water is boiling, blanch the asparagus tips for one minute, then remove from the water with a sieve. Set aside. To the same water, add the asparagus ends and blanch for 3-5 minutes or until tender.

In a blender or food processor, puree the asparagus ends (not tips!), basil, 3 tbsp of the olive oil, and salt and pepper to taste.

In a large bowl, combine the parmesan croutons, asparagus, peas, and scallions. Add enough of the asparagus puree to coat the mixture lightly and evenly. Add 4 tsp lemon juice and toss again.

Drain the radicchio ribbons and dry with either a salad spinner or a clean dish towel. In a separate, medium-sized bowl, toss the arugula with the remaining 1 tbsp of olive oil and 1 tsp of lemon juice. Place the dressed arugula on a large platter, then mound the crouton mixture on top. Dot the plate with the Kite Hill ricotta or spoonfuls of cashew cheese. Serve immediately.

Recipe submitted to Healthy Vegan Fridays.

Until next time, Ali.

Tofurky Review & Giveaway

This giveaway has closed!

Perhaps the most ubiquitous of all vegan meat companies is Turtle Island Foods—the 34-year-old, family owned and independent, organic maker of Tofurky. Though maybe the butt of jokes from uncles teasing their vegan nieces and nephews at the Thanksgiving table, various Tofurky products have held their own as hearty, flavorful, and innovative animal-free meats for a good long while. Beyond the traditional holiday roasts that catapulted Tofurky to meatless fame, products that boast the Tofurky name include sandwich-style deli slices of every flavor imaginable, hot dogs and sausages, taco-style crumbles, pot pies and quiches, pizzas, marinated tempeh, and even hot pockets. This company most impressively gives truth to the claim that any food on the face of the planet can be veganized. Even better, the main ingredients found in Tofurky products include vital wheat gluten (the base of seitan), tofu (big surprise there), spices, and other minimally processed, nourishing ingredients.

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With all of this in mind, I was absolutely thrilled to receive a request from the lovely folks at Turtle Island Foods to review their Tofurky products. After our email correspondence, an absolutely ginormous package stuffed with various Tofurky products arrived at my doorstep. We’re talking multiple boxes of every type of deli slice, marinated tempeh, and gourmet-style sausages. Luckily—seeing as I would have had to eat Tofurky for breakfast, lunch, and dinner in order to finish off all of it—I live in a vegan co-op of 21 ravenous students, all more than happy to partake in the Tofurky goodness.

 And partake they did! On a cold winter evening, one of my housemates and I teamed up to cook for the whole house a huge dinner that featured the Tofurky I was sent to review. The menu included:

–A sandwich bar of deli slices in oven-roasted, peppered, hickory smokes, bologna, Italian, and roast beef styles; Vegenaise; mustard; lettuce; tomatoes, and Ezekiel bread.

 

–A spicy jambalaya inspired by this recipe, featuring the artisan Tofurky Andouille sausages and the smoky maple bacon marinated tempeh.

 

–A sweet sauté of bell peppers, caramelized onions, and artisan Tofurky chick’n and apple sausages.

 

–A tangy coleslaw of green cabbage, shredded carrots, and scallions with a dressing of olive oil, Dijon mustard, tahini, balsamic vinegar, and agave (one of my housemates professed that this coleslaw was the best he had ever tasted!).

 

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Mind you, even though the co-op in which I live purchases only vegan products as a house, only six of us in the house actually lead vegan lifestyles. Nonetheless, I received nothing but rave reviews of our Tofurky dinner from each and every one of my housemates. They scarfed down the jambalaya and sausage sauté, leaving absolutely none for leftovers and “mmm”-ing through every bit. Even meat-eaters remarked that the dishes proved immensely satisfying, pleasingly textural, and hugely flavorful. Though the dishes made with Tofurky sausages undoubtedly won the night, my housemates also expressed their enthusiasm toward the deli slices. Indeed, one of my most food-particular housemates noted that the bologna-style deli slices harbored exactly the same flavor and texture as animal-based bologna. The only qualm I received regarding the deli slices concerned their slight dryness—though the juicy tomatoes and spreadable condiments at the sandwich bar certainly mitigated that. If any of my housemates held views of Tofurky similar to those of the aforementioned dubious uncle before the dinner, they most definitely found such views shattered after tasting the fabulousness of the products.

 

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Surprisingly, our grand dinner didn’t use up all of the Tofurky that the generous folks at Turtle Island sent me. You can bet that much fine sandwich-making ensued in the week following our dinner, including my favorite: the tempeh reuben. A magnificent mess of toasted Ezekiel bread, vegan red Russian dressing (using the 2nd version on this page), tangy sauerkraut, crisp lettuce, juicy tomato, and of course smoky maple bacon marinated Tofurky tempeh, this sandwich provides a soul-satisfying way to highlight Tofurky’s fabulous tempeh products.

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And now, dear readers, I’m ecstatic to provide one of you with the chance to sample Tofurky’s impressive product line! One of you who enters the giveaway at the links at the top and bottom of this post will win a prize pack including the following: –Four coupons for one FREE Tofurky product. –Tons of Tofurky coupon booklets. –One vintage-style metal Tofurky lunchbox. –One Tofurky t-shirt.

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The giveaway will end at 11:59 p.m. on Friday, March 21, and I will announce the winner on Sunday, March 23. Apologies to my international readers, but you must reside within the U.S. in order to enter this giveaway.

Good luck to all!

This giveaway has closed!

Until next time, Ali.

I was not paid to run this giveaway, though I was provided with free product samples. All opinions are completely my own.