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.

Actively Hoping and The Everyday Salad

A couple evenings ago, I invited an old friend whom I hadn’t seen in a long while over to my house for dinner. Given that a large portion of both of our college studies concern the social and environmental states of our world, we found much to discuss. Well into our dinner conversation regarding social and political change, my friend presented the notion of introducing “ethics overseers” onto the decision-making teams of corporations and political institutions, so as to prevent such entities from taking harmful actions in the name of material gain. Acknowledging that such overseers would undoubtedly harbor very different sets of ethics, my friend believed that their presence would at least introduce some moral guidance to normally questionable institutions. I found (still find) this idea interesting, but worry that it might serve as a band-aid solution to an underlying culture that conditions its members to prioritize the accumulation of wealth over the advancement of a just, equitable, and environmentally sustainable society. In the long term, I would much rather see the grassroots cultivation of a widespread lifestyle of social responsibility and symbiosis with the earth, rather than a bunch of philosophers raising their eyebrows and shaking their heads at the suit-and-tie folks across the mahogany table.

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I completely understand that the former development will not come to fruition for a long time, probably not in my lifetime. But I don’t want to allow the distance of such a necessary occurrence to hinder the work that I do everyday in the hopes of one day achieving it. My friend called this mindset “idealistic.” I call it imperative for maintaining my sanity. If I didn’t let the hope of a better future guide my present actions, I would have long ago devolved into a puddle of depression. I would probably not be vegan. I would probably not be writing this blog post right now. I probably would have thought, “What’s the point? The world’s never going to change.” Through both my individual actions and those taken collectively with others who believe in an improved tomorrow, I maintain hope, I find the strength to continue, I envision the world in which I yearn for future generations to live. In opposition to such active hope (a term from Joanna Macy’s book of the same name that I’ve found hugely inspiring) lies stagnancy. If one does not believe in the possibility for change, the likelihood that they will think or behave in a progressive manner significantly decreases. But surely nothing will change if everyone thought, “What’s the use?”. Change comes from united groups of driven individuals who actively hope for positive social, political, environmental, any reform.

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Professor of political science and sociology Frances Fox Piven writes in her book Challenging Authority: How Ordinary People Change America of the effectiveness of grassroots social movements in initiating significant reforms to the American political and cultural system. First highlighting the brokenness of American democracy with its inequality-ridden and corrupt electoral system, Piven insists that “there have nevertheless been periods of egalitarian reform in American political history,” and that such periods occur when “ordinary people exercise power [...] mainly at those extraordinary moments when they rise up in anger and hope, defy the rules that ordinarily govern their daily lives, and, by doing so, disrupt the workings of the institutions in which they are enmeshed” (16, 1). Piven evinces her claims with the abolition movement’s success in bringing the issue of slavery to the forefront of political discussion, and later in instigating the enactment of national civil rights legislation; as well as with the labor movement’s success in prompting the expansion of social welfare programs in the 1930s and 1960s. Further, Piven asserts that “disruptive movements are responsible for the truly brilliant moments of reform in American history [because] [...] when the movements decline, there are few new reforms, and those won at the peak of movement power are often rolled back” (111). Consider, for example, the fact that the welfare programs launched in the 1930s languished until a new period of protest in the 1960s forced their reenactment, or the fact that as the abolition movement waned in the mid-1870s, institutionalized white supremacy reemerged with a vengeance.

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As Piven displays, we cannot remain inactive toward the urgent issues facing our society and our world, for substantial change has historically always and only come from below. While one could never describe actively hoping for change as easy or comfortable, it has proven on multiple occasions effective in the long run. Not only do sustained efforts toward a better future eventually transform hope into widespread reality, they also profoundly impact the lives of the individuals participating in such efforts. As Joanna Macy affirms, “[a] powerful mental shift takes place when we stop telling ourselves why something can’t happen,” such that we “step[...] into a state of aliveness that makes our lives profoundly satisfying” (171, 4). I personally experienced such transformations when I stopped telling myself that my worth as a person depended upon my bodily appearance and ability to closely monitor my eating habits, and discovered in veganism a passion so deeply in and outside of myself that it directed and largely continues to direct the trajectory of my life (read more about my personal story of eating disorder recovery here on Our Hen House). As I mentioned above, I would not have recovered from such a dismal state had veganism not inspired in me the hope onto which I latched.

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So I encourage you to actively hope. I encourage you to employ your own personal skills in working toward the change you’d like to see realized. I encourage you to remind yourself that change takes time, and that though you may not see immediate results, as long as you and others continue on the path of intentional and conscious being, change will happen.

In the meantime, we all need a boatful of nutrients to sustain all that active hoping and active doing in which we engage every day! Along with my morning green smoothie, the salad below appears in my meal repertoire on a daily basis, whether tossed in a bowl in the comfort of my own kitchen or shaken up in a Tupperware while I’m on-the-go. Packed with leafy greens, raw veggies, seaweed, plant-based proteins, and healthy fats, this salad serves as a powerhouse of nourishment—both physically and now, for me, mentally, as my daily salad ritual provides a grounding moment midday. Enjoy.

The Everyday Salad—Low Sodium.

Serves 1.

Ingredients:

2 large handfuls of mixed salad greens
1 handful of alfalfa sprouts
A couple sprigs of fresh herbs, chopped (dill is my favorite here)
Sprinkling of dulse seaweed flakes (about 1-2 tbsp)
About 1 cup of raw veggies, chopped (carrots, bell peppers, celery, cherry tomatoes, etc.)
1/2 cup whole grain (quinoa, brown rice, millet, etc.)
1/2 cup beans (chickpeas, black beans, navy beans, cannellini beans, etc.)
1/4 cup nuts or seeds (almonds, sunflower seeds, pepitas, walnuts, etc.) OR 1/2 an avocado, diced
4-7 tbsp Liquid Gold Dressing (I like mine dressed pretty heavily)
1 generous scoop of sauerkraut or other fermented veggies

In a large bowl, layer the salad greens through nuts/avocado. Drizzle the dressing on top, then toss well to combine. Place the sauerkraut on top. Serve.

Recipe submitted to Wellness Weekend and Recipe Wednesdays.

Until next time, Ali.

Works Cited

Macy, Joanna and Chris Johnstone. Active Hope: How to Face the Mess We’re in Without Going Crazy. Novato, CA: New World Library, 2012. Print.

Piven, Frances Fox. Challenging Authority: How Ordinary People Change America. Lanham, MD: Rowman & Littlefield, 2006. Print.

The Myth of Development & the Harms of Consumerism | Brussels Sprouts & Sunchokes in Green Curry Sauce

On this day—the fourth day after Christmas, the 30th day after Black Friday, the 106th day after my birthday, the whatever-th day after everyday on which we in our culture expect to spend money or receive gifts—I find myself once again pondering consumerism. As a Geography major, I often encounter the notion of “development-as-progress” in my studies at Vassar. By development, of course, I don’t mean the implementation of running water or basic social services—these sorts of developments almost certainly serve as markers of societal progress. No, the development that I’m talking about, the kind that keeps me up at night, regards economic growth as essential for prosperity, and thus encourages us to consume (natural resources, money, animal products, land) more than we ever have before. It subjugates the earth by regarding our life-sustaining planet at a commodity. It contributes to ever-intensifying class disparities between Western and non-Western cultures by deeming earth-friendly indigenous modes of production as “inefficient” and “unproductive,” insisting upon the necessity of technologically mediated modes of production for “progress.”

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But considering that this “development” has manifested in resource depletion, climate change, social division, mass extinction of species, factory farming, and more, do we really want to “progress” in this manner? Do we really want to invest ourselves in a lifestyle that, by valuing the pursuit of wealth and possessions as an end unto itself, “is associated with lower levels of well-being, lower life satisfaction and happiness, more symptoms of depression and anxiety, more physical problems such as headaches, and a variety of mental disorders”? (Macy & Johnstone 46). The time has come to realize that our consumptive habits enact profoundly negative consequences upon the earth and all of its inhabitants, rather than asserting it as an unquestioned “American way of life,” as did President Bush’s press secretary Ari Fleischer in May 2001 (Macy & Johnstone 13). In the words of feminist environmental activist Vandana Shiva, we must “redefine[e] [...] growth and productivity as categories linked to the production, not the destruction, of life [through an] ecological and a feminist project which legitimizes the way of knowing and being that create wealth by enhancing life and diversity, and which delegitimizes the knowledge and practice of a culture of death as the basis for capital accumulation” (12).

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By necessitating that I carefully choose the food I consume, veganism has familiarized me with the practice of analyzing my own consumption and that of our broader culture. This awakened consciousness about consumptive patterns has prompted me and others—such as my housemates in the vegan co-op in which I live at Vassar—to buy food in bulk so as to reduce packaging, to reuse plastic bags for vegetable storage, to drink only out of reusable water bottles, to purchase used items rather than buy new ones, to donate used items, to not flush after every trip to the bathroom, etc. These practices may seem like insignificant behaviors in the face of an enormously destructive Western system of consumption—and we also engage in harmful practices such as using computers, etc.—but they are indicative of the growing popularity of modes of intentional living that re-envision “development” and “progress” as symbiotic earth-human relationships similar to that described by Shiva above.

Of course, veganism does not automatically lead to a sense of urgency in combatting general capitalism and consumption. Indeed, innovative vegan companies have recently taken the market by storm—offering humane versions of meat, cheese, and eggs, yes, but also playing within our problematically capitalistic system. Towards these companies, I find myself in a state of ambivalence. On the one hand, I worry that they embolden our consumerist culture by adding new products to the market and encouraging customers to “buy into” veganism. On the other hand, I wonder if these companies provide a business model in harmony with the aforementioned modes of intentional living, in that they offer animal- and environmentally-friendly alternatives to astronomically destructive industries. Clearly, I’ve still got some thinkin’ to do, but I’d love to hear your thoughts, as well.

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A new endeavor that gives me hope in the face of all this mythological development, consumerism, and ambivalence comes in the form of a self-sustaining vegan eco-village based on a gift economy, named Eotopia. Conceptualized in large part by Raphael Fellmer and Nieves Palmer—a German couple who has thrived living completely without money for over a year now—Eotopia defines four main objectives of the project: creating a sustainable village through permaculture, reuse and recycling, self-sufficiency, and a vegan diet; forming a functional gift-economy; providing a system of free education; and cultivating a community of love, trust, and personal change. Eotopia currently lies in the beginning stages, seeking both community members and a viable piece of land on which to construct the community, but has laid out a timeline that expects to achieve 50-100% self-sufficiency by late 2015. Ideally, I would love to participate in such a community in my future life, but that will have to wait at least another two years until I wave goodbye to Vassar.

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To provide some levity on this weighty, thought-provoking topic, I give you, dear readers, a plate-lickingly scrumptious recipe that puts the “reuse” part of intentional living in action by employing the sweetened condensed coconut milk leftover from making my famous holiday “butter” pecan rum balls. Enjoy.

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Brussels Sprouts & Sunchokes in Green Curry Sauce—Soy Free, Nut Free, Low Sodium.

Serves 2-3.

Ingredients:

3/4 lb brussels sprouts, trimmed and quartered
1/2 lb sunchokes (aka jerusalem artichokes), scrubbed and cut into small chunks
1 tbsp coconut oil, melted
1 can full-fat coconut milk, refrigerated overnight (be careful not to shake during or after refrigeration)
5 tbsp green curry paste (about 3/4 of a jar of Thai Kitchen brand)
1 tbsp maple syrup (optional)

Preheat the oven to 400°F.

In a medium-sized mixing bowl, toss the brussels sprouts and sunchokes with the melted coconut oil. Roast for 20 minutes.

Meanwhile, open the can of refrigerated coconut milk, taking care not to shake it. Scoop only the top layer of coconut cream into a medium-sized saucepan over medium heat, saving the coconut water at the bottom of the can for a later use (great for smoothies!). Add the curry paste and the maple syrup (if using) to the saucepan with the coconut cream, and gently stir the ingredients together as they melt. Allow the sauce to simmer while the veggies roast.

Once the veggies are tender and nicely browned, add them to the saucepan. Stir together and allow to simmer gently until the sauce has thickened slightly, about 10-15 minutes. Serve.

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Until next time, Ali.

Works Cited

Macy, Joanna and Chris Johnstone. Active Hope: How to Face the Mess We’re in Without Going Crazy. Novato, CA: New World Library, 2012. Print.

Shiva, Vandana. Staying Alive: Women, Ecology, and Development. London: Zed Books, 1989. Print.

I’M BACK!…With Za’atar Eggplant Rounds on Chickpea-Cauliflower Puree

Nearly three weeks ago, I alerted you, dear readers, to my hiatus from the blogosphere (as well as to my Thanksgiving shenanigans in NYC), necessary to turn in quality final semester assignments on time. I’m thrilled to say that four essays, a group project, a book review, and a flight from New York to Wisconsin later, and I’m back to blogging business! Since experimenting in the kitchen comprises one of my favorite activities to which to devote time while home in Madison, and since I published my last official recipe—yikes!—over a month ago as part of the Virtual Vegan Potluck, what better way to rekindle my relationship with the ol’ blog than with a new recipe?

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This Middle Eastern-inspired recipe grew out of two dishes that have long lived on my 41-page “Recipes to Try” Word document: this Cauliflower Puree with Roasted Chickpeas from Love and Lemons, and this Grilled Eggplant with Herbed Quinoa from The Sprouted Kitchen. Taking the puree from the former dish, I increased the chickpea-to-cauliflower ratio while substituting the rosemary for za’atar so as to match the flavoring of the eggplant in the latter dish, which I broiled instead of grilled (curse my lack of a grill pan). To the hybridized version of the two dishes I added a fresh, simple salad to brighten the dish. Colorful, succulent, smooth, crisp, and oh-so well seasoned, this dish harbors enough textural contrast and complementing flavors to inspire tingling on anyone’s palate.

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One last note before I relieve you of recipe suspense: I have failed to find za’atar seasoning in any of my local grocery stores, including Whole Foods and my beloved Willy Street Co-op. Thus, I finally took matter into my own hands and mixed together my own. It took up all of three minutes of my time and probably saved me about $5.00. You can find the recipe I used at the bottom of this post.

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Za’atar Eggplant Rounds on Chickpea-Cauliflower PureeSoy Free, Nut Free, Low Sodium

Serves 1-2.

Ingredients:

1/2 small head of cauliflower (about 1 1/2 cups), broken into small florets
2 tbsp melted coconut oil, divided
1/2 small clove garlic, smashed
3/4 cup cooked chickpeas
1/2 tbsp za’tar (see end of post for homemade za’atar spice mix)
1/2 tbsp lemon juice

1 medium eggplant, sliced into rounds
Sea salt for sprinkling
Melted coconut oil for brushing

Large handful of arugula
1/4-1/3 cup cilantro, finely chopped
1/2 tbsp olive oil
1 tbsp lemon juice

Za’atar for sprinkling

Directions:

Preheat the oven to 450°F.

Place the eggplant rounds into a colander, sprinkle liberally with sea salt, and toss to coat. Allow the salt to wick away the eggplant’s bitterness while you prepare the rest of the recipe. (Don’t worry; you’re going to wash the salt off later so all of that sodium won’t make its way into the final product).

Place the cauliflower florets in a medium bowl and toss them with 1 tbsp of the melted coconut oil. Roast for 20-30 minutes or until soft and browned in a couple of places. Once the cauliflower has finished roasting, set the oven to broil and place one oven rack on the top rung.

Let the cauliflower cool for about 5 minutes, then transfer to the bowl of a food processor along with the remaining 1 tbsp of coconut oil, garlic, chickpeas, za’atar, and lemon juice. Process until smooth, scraping down the sides as necessary. Set aside.

Rinse the eggplant slices well to remove the salt. Using a pastry brush, lightly coat both sides of each eggplant slice with melted coconut oil, and place the slices on the same baking pan you used to roast the cauliflower. Broil the eggplant for 7-10 minutes on each side, or until golden-brown and very soft.

While you wait for the eggplant to broil, make the salad. Toss the arugula, cilantro, olive oil, and lemon juice in a medium bowl. Set aside.

To plate, smear a layer of the puree on the bottom of a plate. Place the salad on top, then arrange the eggplant on top of the salad. Finish with a generous sprinkling of za’atar. Serve.

Homemade Za’atar Spice Mix

Makes about 1/3 cup.

Ingredients:

2 tsp sesame seeds
2 tsp oregano
2 tsp marjoram
2 tsp cumin
1/2 tsp sea salt
2 tsp sumac or lemon zest

Directions:

In a small pan, toast the sesame seeds over medium-high heat until golden-brown and fragrant. Careful—they burn very easily if you don’t watch them closely.

Combine the toasted sesame seeds with the rest of the spices in a small bowl and use as desired.

Leftover za’atar can be kept in an airtight container in the refrigerator for up to a week.

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Recipe submitted to Wellness Weekend.

Until next time, Ali.

Virtual Vegan Potluck 2013: Mixed Root Vegetable Gnocchi in Sage-Pistachio Pesto

That’s right, dear readers—the time has come once again for the fourth biannual congregation of members of the plant-based blogosphere, known as Virtual Vegan Potluck. Organized by four talented vegan bloggers, Virtual Vegan Potluck connects vegan bloggers worldwide in an online extravaganza of animal-free recipe-sharing and food-gawking. Each participating blogger signs up to post a recipe for an appetizer, a beverage, a bread, a salad, a side dish, a soup, a main dish, or a dessert at exactly the same time on exactly the same day, simulating a real-life potluck for our beloved online vegan community. With 146 bloggers participating, this round of VVP will surely produce some impressive noms.

My first foray into the Potluck took place last May with the creation of a stunning (if I do say so myself) salad of pomegranate-infused brown rice, roasted butternut squash and cauliflower, toasted hazelnuts, and arugula. This time around, I’ve ventured into the realm of Main Dishes, drawing upon an abundant arsenal of autumnal edibles for inspiration. Indeed, why wait to enjoy root vegetables, sage, and maple syrup at three separate meals when you can combine them all into one?

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I first conceptualized this dish after learning of the “featured ingredient” of this month’s Virtual Vegan Potluck: beets. Immediately recalling the hugely successful beet gnocchi with meyer lemon pesto with which I experimented this summer, I sought to again imbue the soft, pillowy pasta with the sweet, earthy flavor of beets. “But wait!” I thought. “How can I possibly call myself a seasonal cook if I don’t highlight butternut squash…or parsnips…or celeriac in this dish?” Thus, due to my undiscriminating love toward all of my cold-weather vegetable children, I envisioned a vibrant dish of magenta, creamy white, and deep orange gnocchi.

Also wanting to incorporate a sauce, I opted to create a pesto-fied version of my all-time favorite hummus: the deeply flavored, warming, grounding, and quite timely Rosemary Pistachio Hummus. Unfortunately, on the night that I actually cooked this dish, one of my Ferry housemates had commandeered all of the rosemary off of the potted rosemary bush in our dining room, relegating me to using the sage from the farmers market (woe is me). Needless to say, the sage provided a gorgeous substitute for the rosemary, maintaining the pesto’s presentation of a savory autumnal herb.

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Imbued with the subtly sweet flavors of six different root vegetables and coated in a rich, maple-y pesto, this gnocchi is sophisticated comfort food at its finest.

A note on the flour: I’ve made gnocchi with brown rice flour, chickpea flour, and spelt flour in the past. All have produced pretty darn tasty results, though the brown rice performed the best with its light texture and neutral flavor. The chickpea flour yielded light gnocchi but maintained its strong, beany flavor; the spelt flour let the veggie’s flavor shine but created a rather dense gnocchi. Feel free to experiment with your flours, though!

Onto the yumminess…

Mixed Root Vegetable Gnocchi in Sage-Pistachio Pesto—Soy Free, Low Sodium.

Makes a whole lotta gnocchi.

For the pesto:
2 shallots, minced
10 leaves of fresh sage, minced
1 tbsp coconut oil
1/8 tsp cinnamon
2 1/2 tbsp maple syrup
1 tbsp fresh parsley
1 tbsp tahini
1 cup shelled pistachios
2 tsp apple cider vinegar
Olive oil to thin, as needed

For the gnocchi:
1/2 of a butternut squash, seeded
2 large beets, peeled
1 medium sweet potato, peeled
1 medium celeriac, peeled
1 large parsnip, peeled
1 medium turnip, peeled
4-6 cups brown rice flour, divided, plus more for dusting

Preheat the oven to 400°F.

Wrap the beets, sweet potato, celeriac, parsnip, and turnip each individually in aluminum foil and place on a baking sheet. Place the butternut squash, face-down, on the baking sheet, as well. Roast all of the veggies for 45-60 minutes until you can pierce through them with a fork. Remove from the oven and let sit until cool enough to handle.

Meanwhile, make the pesto. Heat the coconut oil over medium-high heat. When the oil shimmers, add the shallots and sage. Sauté for 5-10 minutes, or until golden brown. Add the sauté to a food processor along with the rest of the pesto ingredients, except for the olive oil. Pulse until well combined, scraping down the sides as necessary. As the motor is running, drizzle in olive oil to achieve the desired consistency.

Set a large pot of salted water to boil.

Once the veggies have cooled, puree each of them separately in a food processor (or mash them separately with a potato masher) and place the purees into separate bowls. Make sure that you process the beets last so as not to stain the other veggie purees with a magenta hue. Combine the purees of celeriac, turnip, and parsnip. You’ll have four bowls of puree in front of you: one deep orange (butternut squash), one light orange (sweet potato), one magenta (beet), and one white (celeriac, turnip, and parsnip). Combine each of the purees with 1 cup of brown rice flour, adding more to each bowl to achieve an ever-so-slightly sticky consistency (the butternut squash and sweet potato purees will require less than the others).

Dust a work surface with additional flour. Divide each dough into two portions and roll them into snakes about 1/2-inch in width. Cut each snake into 10-20 gnocchi and place in a single layer on a baking sheet.

Once the pot of water is boiling, drop the gnocchi—ten at a time and only with gnocchi of like color—into the pot. Cook until the gnocchi floats to the top, about 30 seconds. Remove the gnocchi from the water and place in a colander sitting over a bowl to allow the water to drain.

Combine all of the gnocchi in a large bowl (at this point, the boiling will have sealed their color, so it’s safe to combine them). Add the pesto and stir well to coat. Serve warm.

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Check out Deerly Beloved Bakery’s recipe for Beet Pasta!

Don’t miss Veggie Girl’s recipe for Stuffed Squash!

Recipe submitted to Healthy Vegan Fridays, Wellness Weekend, and Recipe Wednesdays.

Until next time, Ali.

Vegan Delish Giveaway & Recipe for No-Bake Apple Pie

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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.

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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.

Butternut Squash Gnocchi in Maple Cinnamon Sage Brown “Butter”

Between midterms, hosting Carol Adams’ Sexual Politics of Meat Slide Show, and getting my recovery piece published on Our Hen House, I’ve simply not found the time nor energy to devote to recipe experimentation for the ol’ blog. Hopefully, my 20-some days of Ferry House dinners for Vegan MoFo 2013 kept you inspired throughout my two-week absence; if not, I dare guarantee that the recipe that I’d like to share with you today will inspire your forgiveness.

As October continues and we delve further into autumn, I’ve predictably found my gastronomic energies gravitating toward the warming, grounding foods that grace the Poughkeepsie Farm Project, from which Ferry House procures a double farm share each week. Last Saturday, I had the immense honor of biking to pick up the House farm share on a bright, crisp morning, stuffing my canvas tote bags chock full of kale, swiss chard, spinach, celeriac, beets, rutabagas, butternut squash, broccoli, and carrots. Since the majority of my housemates have departed from campus to enjoy our week-long October Break elsewhere, I’ve had the luck of basking in this wealth of fall produce with only a handful of other people, able to concoct maple-glazed, pumpkin-spiced, caramelized, autumnal goodness at my leisure. Photos of two such concoctions follow:

Creamy cauliflower soup with celeriac and roasted garlic topped with umami-style sautéed kale.

Creamy cauliflower soup with celeriac and roasted garlic topped with umami-style sautéed kale.

Nori rolls with turmeric brown rice and quinoa, gingery black bean spread, maple-sautéed swiss chard, and julienned beets and carrots.

Nori rolls with turmeric brown rice and quinoa, gingery black bean spread, maple-sautéed swiss chard, and julienned beets and carrots.

While both of the above dinners certainly fulfilled my longing for warming and grounding eats, one could easily find today’s recipe featured next to the phrase “quintessential fall foods” in the Farmers Market Vegan Dictionary (release date TBA). Combing caramelized butternut squash, savory sage, and the epitome of autumn comfort otherwise known as maple syrup into fluffy pasta pillows, this dish will nourish the soul just as exquisitely as it will the body. Served atop a bed of garlicky kale and pinto beans, this succulent gnocchi provided the hearty, soulful meal that I deeply desired after a 26-mile bike ride to and from New Paltz (yes, I will bike the equivalent of a marathon for vegan, ethically sourced chocolate from Lagusta’s Luscious).

While I used chickpea flour for the gnocchi, you can really use any lightly colored flour that suits your fancy—I’ve successfully produced gnocchi before with brown rice flour, but I suspect that millet and quinoa flours would also work well. However, you can definitely discern the flavor of the flour in the gnocchi, so choose a flour that agrees with your taste buds. I personally enjoy the bean sprouty flavor of chickpea flour, but know that I could not stomach the bitter undertone of quinoa flour in a delicate dish like gnocchi. Whichever flour you choose, prepare yourself for a piping hot bowl of autumnal snugness.

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Butternut Squash Gnocchi in Maple Cinnamon Sage Brown “Butter”Soy Free, Nut Free, Low Sodium

Serves 2-4

For the gnocchi:
1 medium butternut squash, cut in half and seeds scooped out
1 1/4-1/2 cups chickpea flour, plus more for dusting

For the brown “butter”:
1 tbsp coconut oil
1 tsp dried sage
1/4 tsp cinnamon
1 tbsp maple syrup
1/8 tsp salt
Pinch black pepper

Preheat the oven to 400°F.

Place the butternut squash halves facedown on a rimmed baking sheet. Pour enough water on the sheet to come about a quarter of the way up the pan. Place in the oven and bake for 45-60 minutes. Remove the squash from the oven and let sit until cool enough to handle.

Set a medium-sized pot of water to boil.

When the squash has adequately cooled, scoop out the flesh. Measure out about 2 cups of the flesh, and mix it with 1 1/4 cups of the chickpea flour. If the mixture seems to sticky, add another 1/4 cup.

Dust the countertop (or another flat work surface) with chickpea flour. Divide the gnocchi dough into quarters and roll each one out into a thickish snake, dusting your work surface with additional flour as needed to ensure that the gnocchi doesn’t stick. Cut each snake into 1-inch pieces.

When the water has begun to boil, place the gnocchi 10 at a time in the pot. Allow to cook until they float to the surface of the water, about 30 seconds. Scoop out of the water with a slotted spoon and transfer to a colander set atop a bowl. Repeat with the remaining gnocchi.

When all of the gnocchi has finished cooking, combine all of the brown “butter” ingredients in a sauté pan and set over medium-high heat until the mixture just starts to bubble. Add the gnocchi to the pan and sauté for about 1-2 minutes, taking care to coat the gnocchi well in the “butter.” Remove from the heat and serve, perhaps over a bed of garlicky kale (mmm…).

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

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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.