When Things Fall Apart...

...you will always have rice.

I've had no money for produce, or any groceries for that matter, so this past week rice and beans and the other jars of grains and legumes in my kitchen has been the staple for lunches.

The first thing you need, is a cast iron skillet. This is my best friend, you can cook anything in it, and is great for rices that take longer because the skillet give an even heat it wont scorch the rice on the bottom. If you don't have this, any pot or pan will do, but people back in the depression used this constantly. Grandmas know best!

Here's how I made a Mexi-fusion rice dish. Try to use brown or wild rices, they have lots of protein! You can really use whatever veggies you have in the pantry or freezer. For this, I had a can of tomatoes, picked up a small can of mushrooms, and had some spinach and corn in the freezer.

Brown your rice in the skillet with a little bit of oil or Earth Balance. Once toasted, add the proportionate amount of water mixed with some vegan boullion and achiote (sazon goya), but hold off a little if you will be adding a juicy can of tomates with the water. Bring to a boil, then cover and simmer about 45 min til tender.

Remove lid and add your veggies, add more water if its getting scorchy on the bottom, and put the lid back on for a few minutes to head up your veggies. Adjust seasonings to taste, and enjoy! This could be a side dish, throw it in some tortillas with refried beans to make tacos, or eat it as a main dish. Rice can be easy! Just pls don't use minute rice... its an abomination!!

<3

The Dark Lord's Protein

Say it with me before we even get started here- "say-tahn". Seitan. Pronunciation is a pet peeve of mine, but lets get to the point...

Seitan, to omnivores, is probably the most accepted protein. I have to admit, when I first tried it it scared the bejeezus out of me because it was so much like a dead thing. Done right, it can be a delicious and filling addition to meals, done wrong... lets not even think about that!

Developed for Buddhists following a strict vegetarian diet, Seitan is made from the protein in wheat. I've seen some recipes that call for using whole wheat flour, making the dough, and then a long process of rinsing and kneading, but I've found just using vital wheat gluten speeds up the process. Its helpful to make a batch ahead of time, freeze part of it, and just use as needed, since its a bit of a sticky project to make.

So. what you will need for a small batch:
DOUGH
1c vital wheat gluten
1/4-1/2c nutritional yeast (not baking kind!)
3/4c ice cold water or veg broth
2T vegan Worcestershire
1/4c tamari (or soy sauce of your choice)
Optional additions-
+fennel seeds, rosemary and thyme for a sausagey seitan
+cut back on the tamari, add salt and kelp powder for ocean seitan
+a few teaspoons of liquid smoke and granulated garlic, maybe some maple syrup too
+orange extract if you plan on doing orange glaze
+ketchup or tomato paste or sauce

BROTH
This is a rough estimate...
8c COLD water
1/2c tamari
1/4c broth powder
or
dried vegetable flakies

In a good sized mixing bowl, combine the gluten and nutritional yeast. If using dry spices, add those now too so they're distributed nice and evenly. Now here is where you can eff up the whole shebang. In a measuring cup, or something that pours nicely, mix your wet ingredients (water or broth, Worcestershire, tamari), and make a little well in the middle of your seitan, as if you were going to make pasta. Bit by bit, fold the liquid into the dry. It is important to be delicate and mindful in this step because if you whisk, or use a metal spoon or fork, it will break the gluten strands. You want a smooth looking brownish dough when you're finished. Don't worry if you didn't use all of the liquid, sometimes there is some leftover.

Take your dough and let it sit a few minutes, then roll it into a loaf shape. Cut it into pieces, in sizes no bigger than a fist. Lay the dough pieces in a large pot with all of the COLD broth ingredients already mixed in it. Cover with a lid and turn the flame on to in between low and medium to slowly bring to a boil. If you put the dough in hot water the surface of the dough will fritter and possibly fall apart, so you want it to be a gradual rise in temperature to heat everything evenly.

Once your pot is boiling, reduce heat to a simmer. The Seitan should be good to remove from the broth once it feels "medium-well" (sorry for the meat comparison). You can then lift it out with a slotted spoon or whatever's available, and let it rest again in a strainer or on a cutting board.

What you do with the seitan now is entirely up to your preference. I've heard of dipping pieces in cornstarch or ener-g-egg replacer, frying, and then slathering in a sauce. My lady used to fry up strips on a cast-iron top in minced garlic and coconut oil, and THAT was how I fell in love with seitan. If you're going to fry it, in all honesty, go for cast iron. Try out some different oils for effect too! Like a little canola with sesame oil, or coconut oil, or Earth Balance.

We brought this for our benefit picnic with my lady's homemade BBQ for it to bath in and there were so many surprised reactions! Only bummer with this treat is that it is kryptonite to the gluten-intolerant :( Sorry mom! Guess that means I must quest for the gluten free... gluten...

Until next time, keep cookin!
<3

While My Kitchen Knife Gently Weeps...

Due to Chris Gerhart failing to have planned for the investment a restaurant would be (like any new investment doesn't pay back until 1-3yrs), The Singing Bowl closed its doors for the last time last night. He shut off the power, then water, then gas. Then called the police.

Until my head stops spinning, go watch this:

http://www.youtube.com/watch?v=1dZgs3r7Mc4

Hummus hummus, the edible fruit...

The more you eat... no, you really don't toot too much from hummus.

What a strange mix of beans and sesame butter that hold so many's attention captive. I shirk to see hummus sold in grocery stores because its so ridiculously easy to make, really! It would be a waste of money to buy something you can make in 10 minutes with a food processor, and if you don't have one, you can always use a potato masher.

Generally a middle eastern, mediterranean deal, and paired with baba ganoush (not a fave of mine), hummus can be part of a mezza, a spread on a sandwich, put it on a celery, dip some crackers in it, or if you are feelin the pinch of poverty, a spoonful of protein to quite your belly down. You can make it plain, make it garlicky, make it spicy, sky's the limit! Its a very nice flavor canvass to try out new taste combination. When you make it enough times, it'll become a "feeling", and from there experimentation can be groovy!

Here's a rough estimation of a basic hummus recipe, scaled down, of course.

4c COOKED garbanzos/chick peas (they're the same thing)
1/2c tahini (sesame seed butter)
1/4-1/3c lemon juice
1/2c olive oil
1T minced fresh garlic, or 1 1/2t garlic granules
1/2-3/4t salt
1t cumin
1/2t paprika (or more for color)
2T dried parsley or 1/4 chopped and washed fresh.
Water, as needed.

In a food processor, put all the ingredients but the garbanzos, oil, and parsley. Blend until smooth, then add about half the beans and blend again. Add parsley, and SLOWLY add the oil while blending. You may need to add a few tablespoons of water in between steps to keep things flowing (lol), but don't use more than 1/4 or you will have to add more spices to counteract the blandness of the water.

Depending on how you like your hummus, you might want to have more or less liquids to drys. I like really garlicky thick hummus that you can spread on a celery stick and make an army of raisins march down into my boca.

Some variations to the traditional standard:
Soak 1/2c sundried tomatoes, chop in the food processor BEFORE adding anything else to make sure there are no large unsettling pieces.
or
Cook a fist-sized beet in a small pot of water. It's done when you can poke it with a fork and the skin should come off by scraping with a spoon. Use this in place of tahini for a vibrant fuschia hummus.
or
Decrease the amount of tahini by a few tablespoons, as well as the oil. Add roasted red peppers for a sweet/savoury hummus (its really good for dippin apple slices in)

Some other flavour combinayshes:
Garlicky (use roasted and raw)
Wasabi Ginger
Sesame (add sesame seeds in addition to the Tahini)

Use your imagination! What do you want to dip in it? Sweet things, or salty, or crudite'? Try making a big batch of plain hummus and then making an assortment of flavors with different things to dip in them. Let me know if you come up with any great pairs :)

Keep on eatin and readin!

Ghetto Italiano

I don't eat pasta a lot. It's carby, starchy, makes me feel bloaty and have a headache, but damn when I got a hankering you just gotta scratch that itch. The night before last I was about to meet up with the crew at my main lady's place, but I needed that quick fix. Pasta del Pobre!

Boil some water, small pot, or if you're really that hungry I guess you could grab that huge ass one, but remember your water will take longer to boil.

Salt your water. This is essential. Italians believe your pasta water should be salty as ocean water, probably because that's what them old codgers were using back in the day when they decided noodles would be a good idea. Also, I like to add a little olive oil to my water. I feel it helps prevent clumpy noodles.

Ok. Noodles done yet? I used whole wheat fetuccini, but use whatever pasta speaks to you. When those pups are al dente, drain off the water and throw about 1-2 tsp Earth Balance and about 3 tsp minced garlic in the drained pot with the noodles.

Sautee for a minuto or dos and add next a little bit of tomato paste, basil, oregano, parsley, and marjoram. Toss together til all the noodles are covered in tomate and herb. Then the crowning glory: top with Daiya Mozzarella. Enjoy!

5 ingredients, 30 min, 2 seconds (to inhale).

This is also something quick you can improvise to bulk it out to be more than a fancy snack. Try adding chiffonade basil leaves, mushrooms, spinach, anything really. Maybe one of these days I'll give you my tofu-ball recipe. I'll have to think about it ;-)

Love love love! Keep eatin and keep readin (don't forget to cook once in awhile)

WTE Pt2- KHAO THAI

We like to roll deep with our crew. Yeah, we're kinda like a gang, no, we won't shoot up a convenience store, but yeah, we'll roll up in a 6 deep crew and eat you out of house and home. HA!

This past week the crew rolled down to Khao Thai, the new thai place in town that opened up around the same time we did. Their menu spans everything from curries to pad thai, and other traditional dishes. There is a variety of thai beverages, but I would recommend asking first if something has dairy in it. I ordered the Thai Iced Tea, but to my dismay it had dairy cream. I was going to give it to my omni buddy, but she still took it off my bill, which was cool. Also, remember when ordering that you are conversing with someone who's first language was not English, so as always remember to be patient and anunciate. (I have a soft spot for ESLs)

As for the appetizers, my main lady ordered the fried tofu. If you're a vegetarian/vegan, you know when someone prepares tofu is someone who doesn't eat it on the reg. It was unseasoned, pan fried triangles of tofu (about 8 tiny ones) for 4.99$. I didn't taste any, but I don't think I would have ordered it. For her mainsky she got the veggie Thai Garden- carrots, cabbage, baby corns, snow peas, and cubes of tofu in a tamari based sauce, and it came with a side of white rice.

My other lady got the pad thai, and let me try a smackerel of hers, which was unlike any pad thai I've ever made. Granted- my pad thai is totally my own recipe, so it was at least nice to try something legit. She got the vegetarian pad thai, but if you are vegan be sure to ask for it *without* egg. It was made with mei fun (thin rice noodles) and had the peanuts on the side, and also had mung bean sprouts, which I envy.

I myself, wanted to try something I'd never had before, so I went with the green veggie curry. Now here is where for me it is a little difficult to just enjoy something. While the curry was absolutely AMAZING, I noticed the vegetables in my curry and in my main lady's Thai Garden were the same cut and variety. That's just me being an ass I guess, but you'll have that. I had a really hard time trying to figure out the spice structure of the curry. The only curries I've ever made were a sadder attempt than a white boy in Compton. It was all super tasty when mixed up with the rice. The tofu cubes weren't seasoned, but the sauce compensated nicely.

After we were finished the hostess asked us if we would like to look at a menu for dessert, we said yes, and then she just walked away. When she returned, and we asked if we could get the fried bananas without honey, she outright refused to make them. Literally. "I won't make them without it."

So, the long and short of Khao Thai is, if we're still using a 4 star scale, maybe a 1 out of 4. I'm not a huge thai fanatic, and as someone who has customer service as part of their job, was completely unimpressed with their skills to make guests feel welcome. The food was good, but there is just something about being the only group in the dining room with someone hovering like a vulture, and then being pretty much rude. We always like to tip phenomenally especially at small businesses, this was the first in awhile that I've considered tipping average. I don't know, I hate to say anything negative but to be brutally honest I was just turned off.

All in all. Can a vegan eat there and not get violently ill? O yah! They at least made an effort with a vegetarian option, small steps!

For next time, I'll maybe write a sonnet on Kitchen 1201's sushi...

Keep eatin' and keep readin'!

Where to Eat in Erie if You're Vegan/Vegetarian- Pt1

When you follow different dietary guidelines than the other 97% of society, eating out can be often a minefield, disgruntling, and utterly unsatisfying (thats what she said). I've been eating around this town for a few years, and there are definately some places that have gone above and beyond, but also those who have treated me like I'M the asshole. So I woke up this morning, all bright eyed and bushy tailed from the previous evening's exploits, and felt compelled to put all this legwork to... well, work. I may have a different perspective from the average veg, I've worked in restaurants, I know how much food costs, I know how much work and thought goes into things. I also, on the other hand, don't like to eat a whole lot, so what I do eat better be fucking spectacular.

TFIFriday's-
If we were to use a star system or some-such, I'd give em a 3 of 4 stars. I got the Sante Fe Chop Salad without the chicken or cheese/sour cream, and got the house viniagrette subbed in. Amazing! The first time I went here and ordered the waitress asked me what I wanted subbed in, I told her to tell the cook to surprise me. He put fucking daikon in my salad! That's what won me over. While they don't have many vegan offerings, they are very friendly and flexible about serving you something that isn't a plate of lettuce and fries.

Next time I swear I'll alot enough time so I'm not scrambling to squeeze this one out in the 15 minutes I have before work. I really want to help people navigate the minefield in Erie.
In the coming blog, I shall give you my solid opinion on KHAO THAI...

Mom Burgers

Having previously worked in a kitchen that catered to customers with special dietary needs, mainly those with food allergies, as well as having lived with a mother dealing with Candida issues and other food allergies, sitting at home on my day off leaves me with ample time to be bored, missing the kitchen, and in need of a challenge. My challenge today was to create a burger that was gluten, soy, nut, and carrot free.

I really wanted to make a burger that still resembled the "real" thing, and tasted bombnation. For any burger, you need a protein base. My choice was adzuki beans for their color and quick cooking time. I also cooked up some sushi rice. After standing at the counter with these two ingredients cooked, I pondered, and realized one needs a binder. Fleggs to the rescue! For those who have never worked with this wonder, fleggs are 1 tablespoon of flaxmeal combined with 3 tablespoons of hot water and allowed to stand for 5 min or so. After mixing in the fleggs, I seasoned with garlic granules, salt, pepper, and Worcestershire. The mix was still rather goopy, so I called my mom to double check and see if she could eat corn. Bingo! A couple handfuls of cornmeal and my mix was beginning to thicken up.

With everything thoroughly mixed, the pups were pattied up, slapped on a baking sheet, and tossed in the oven on 350 degrees for about 10-15 minutes (I'm really bad at measuring things... like time). I pulled the babiest one out and seared it in a frypan to give it some extra crisp. Z0MG! Totally rockin! While the taste was where I wanted it, I'm still not pleased with the entire shebang, so I think I will return to this idea again. The burger was tasty, but texture is a big deal to me. It was firm, but needed bite-ability. I think the next time I try this I may add chopped sunflower seeds or use almond butter instead of or in addition to fleggs.

Any suggestions?

Dreamcake

When you spend 75% of your life in a kitchen, it starts seeping into the other percent, and eventually like anything you spend a lot of time doing, you dream about. I've been trying to kick the Christmas sweet tooth, you know, that gnawing desire for anything sweet that lingers even after the holidays have passed and you know its time to reset your eating habits. A few nights ago, I dreamed about a green tea cake with a potent gingery icing... so I had to make it, because if you've ever dreampt a food before, you know that dreamfood ALWAYS comes out amazing. What else could be better than your subconscious making recipes for you? So I found a skeleton cake recipe, messed with the ingredients a bit, and voila! (Vegan) Green Tea cake with Crystalized Ginger icing. The perfect partner for sushi... mmm...