Mama VeeGee's Vegan Kitsch*n

happy. new, year?

2010-01-27T10:07:00.000-08:00

Yes. Well, hi. Having missed the entirety of the holiday season and then some (but having taken a ton of pictures), I have nothing to show for last year's cold, rainy, but warm-hearted festivities but a deluge of photos.

Thanksgiving app: butternut squash spring rolls w/ chile-cranberry sauce (from Veganomicon).

Thanksgiving spread. Clockwise from top: Chestnut stuffing, pot pies, and mashed potato casserole.

Tempeh & delicata squash pot pies, filled with a pumpkin sage cream sauce.

Roasted brussel sprouts with pistachios and caramelized onions (from The Vegan Table).

Pumpkin Cinnamon-Swirl Cheesecake (from The 100 Best Vegan Baking Recipes).

Dough; gingerbread biscotti (from Vegan Cookies Invade Your Cookie Jar).

Unfortunately, I was sick with a dreadful head cold as we finished the batch and developed somewhat of an aversion to the chewy, ginger-y, crunchy snacks. But they made easy, fantastic gifts!

Chai-spiced pistachio brittle, per Hannah's fool-proof recipe from the holiday issue of VegNews, all packaged up for cheapskate gift-giving!

The Dollar Store was my savior in gift giving. Maybe $10 spent on plenty cute Christmas-y tins and treat bags.

Feather (apparently baked) on Christmas morning.

Mom and I on Thanksgiving. (Pictured here are my favorite earrings, which proceeded to be lost - then found shattered on the sidewalk the next morning - New Year's Eve. R.I.P.)

I think perhaps why it's so hard for me to keep up with my most highly prolific and creative fellow bloggers (my god, people, how is it done?!) is that I am... lazy. Lazy. Sure, I feel like a busy bee 24/7, but when downtime shuffles along, I often can't find the interest to blog. Which is odd, because I spend all that time surfing other people's prolific, creative, knowledge-wealthy blogs. Which is not to say, I don't like blogging. I do. It's a somewhat self-indulgent, narcissistic activity. Which I love. Or that I don't bake or cook ever. Because, I do. This is all just... not a priority.

However - I have a lot to say. Really, honestly. In the interest of catering to most food-blog-followers (few of whom have ever visited here, having realized my blogging abilities are kind of a dud), though, I try to keep my personal life largely out of it, focusing on what I eat and cook. But, with the aforementioned laziness and not-prioritizing, I've not really produced quality blogging. You still with me? The rambling's coming to a close, pinky-swear.

So, soon (maybe) I think that I will try to blog more. But on a different playing field. It will probably involve more than just what I eat on a regular (bi-annual) basis. I live in a great city and know interesting people. I can go on a tangent about the time my omni friends gave me shit about wanting to try a new vegan bakery the last time we were in Seattle like no one's business. As self-indulgent as it is, as much as anyone outside my Facebook network couldn't care less, I think I'll be done with MamaVG's and just blog... or whatever.

I act like this is some Conan-worthy sign off. It's really, really not. But, I thought I'd ramble a little and let ya'll know. And, thank you dearly for ever having looked on over here! I appreciate every single one of your comments. I do, honest. To. God. I hope that if I've peaked your interest a bit, you'll follow me should I move along!

return from the lost (2) week(s).

2009-10-20T21:40:00.000-07:00

So, I think I might have been suffering brain death the nearly two weeks I was M.I.A. Well, no, in reality I was suffering academic death in which I was (and continue to be) commuting back and fourth between my two separate schools for classes, rehearsals, the two weekends of the show... the list of places and excuses goes on and on. Oh, and after being involved in my first minor car accident (shock alert: it was not, in fact, my fault) I haven't had a car to drive for a week and a half. Which, of course, made the whole commuting thing infinitely more fun.

So, after catching up with a lot of class, spending a lot of long hours, dropping two classes that were ultimately just going to plummet my GPA, and doing a lot of explaining ... I made a cake.

Cake in point: Oozing.

I made this beauty (or, rather, potential beauty - in a rush I completely disregarded my melty frosting and runny fudge in an effort to simply get the damn thing made) for our closing night cast party. This was a double-layer marble cake with mocha mousse, crushed Joe-Joe and graham cracker filling with coffee buttercream frosting and hot fudge topping. It might have made a lovely slice - if the freaking sweet was devoured by twenty hungry mouths and forks digging into one communal plate.

I have to say... it was pretty goddamn good. At least, I sure liked it and I had received a roster of birthday-cake requests by the end of the night.

I like crazy, overdone, outlandish cakes. Most pastries I want simple: flaky fruit scones, sweet and sticky cinnamon buns, custard tarts. Cakes, however, need at least at tri-fold flavor combination, as many layers as time allows, and tower-high toppings. This isn't a half hour at Rachel Ray's... it's hell in Ace's kitchen (sans all that Ace of Cakes talent and whatnot). Even when I don't have the patience to really flesh out the appearance of a cake, I need it to literally ooze variety and sugar.

I'm supremely frustrated about this whole MoFo Fail business, though. Not because I feel like I've disappointed anyone - I mean, really, who exactly was chained to their computer, on hunger strike until another post came through? - but because this was going to be some fun posting, and all I can serve up are tired cake stories and droning whines. Hopefully I can continue to the post stream into November, though. It's never too late to make up for lost time! Until you're dead. Then, yeah. It is a little too late to make up for lost time.

Joe-Joe, anyone?

whine, whine, whine.

2009-10-07T23:33:00.000-07:00

I will warn you of this immediately: this is a fake post. Virtually cheating the MoFo. I have no picture, no recipe, no review. Nothing interesting that I found or ate or got excited about (unless you count having a very nice conversation with the TJ's cashier about organic rooibos tea), and by golly that is just not what this project is about.

I knew that my challenge would be blogging every single day, especially when I've ended up doing all the things I basically despise about a string of blog posts - no pictures, no recipes, no manifesto, no new information or much humor. I'm doing it, though! That's something, and yes, my imprisonment - erm, ahem, work schedule - has subsided until the end of the month, so hopefully I can fill all that space-time with compendiums of vegan mofo goodness! (Well, there is that awfully neglected course load that I should also make-up... *shifty eyes and defeated sigh*)

Anyway, if I've nothing else to say, can I beam about Trader Joe's a little bit more here? Some have their miffs, and although I am feeling some heavy guilt about ignoring the local co-op, you really just can't beat their selection around here. I love grocery shopping, and unlike the grimy, fluorescent wards they call markets that seem to employ only junkies and my classmates, the atmosphere there is completely, totally tolerable. The produce is plentiful and fresh, organic pricing is very reasonable, and their wide variety of generic vegan products includes "gel cups" ("Jell-O"), a selection of meatless products including soyrizo, and soy creamer. The packaging is very clearly labeled vegan-friendly, too. Because their new store near me is now located right next to a Barnes and Noble, the bookstore features a little Pacific Northwest section in the cookbook aisle with a couple "Cooking With Trader Joe's" tomes. My goal is to scour the store, armed with the excuse of "experimentation," and grabbing anything vaguely interesting in attempt to replicate such a volume.

Until tomorrow, lovelies.

the thirty second cake.

2009-10-06T21:42:00.000-07:00

This post is aptly named; thirty seconds is about as much time as I've got to post this. I know my lack of forethought has deprived the masses of pictures, and for that I send my due apologies. I really despise a retelling of food nary a single lighted culinary pose to tempt and tantalize, even if the resulting cross-section of a cake looks more like the cross-section of a carcass. And in all fairness, the thing just wasn't that pretty anyway.

I've been getting home very late this past week. In fact, I haven't been home much for the past two weeks, and it's taking a clear toll on my diet and mood. But alas, my complaints are for another day and have near wiped me out already. Only a few more days and a "normal" schedule will return...

But, I'm sure the claim that a cake can be made in the span of thirty seconds has intrigued. Of course, it is false; you cannot even open your cabinet and find the vanilla extract in under thirty seconds (perhaps that's just me and my disorganization...). But you can make a mini-cake - a CUPcake if you will - very, very quickly.

You remember Easy-Bake ovens? Of course you do, even if you didn't have one. They're the epitome of nostalgia, the crowning glory of kitsch! I had a Mrs. Field's oven. I fucking loved that thing. I went through the packages of sweets in mere hours, I'm sure, and insisted in keeping the lightbulb-powered convection in my room because although my room was barely a person's height away from the kitchen, it was like my own personal bakery. A year or so ago I wondered whatever happened to it and discovered my mother had sold it on eBay - not even a week before my inquiry! Needless to say a small fit was thrown then and there. After all I have a package of movie stubs from middle school - why wouldn't I want to keep my culinary passion's one tie to my childhood?! The poor schmuck of a children's toy never even saw the beauty of a cruelty-free brownie.

I was amused and delighted to find that The 100 Best Vegan Baking Recipes by Kris Holechek includes a small chapter dedicated to "Lil'" this-and-that desserts fit perfectly for the kitsch-tastic, retro-kitchen-chic appliance. However, as my previous anecdote explains, I am without such a "toy" (if it can even be called that... it's a childhood necessity). Instead, I glanced at the ingredients, threw them together, and popped it in the microwave for one minute. When it looked done (after about 30-40 seconds), I tested for moistness with a toothpick and voila - personal ramekin cake! (I did indeed bake my sweet in a cup-size ramekin.)

The microwave makes it significantly gummier than baked cake, though you can certain bake it in a countertop toaster oven or even a regular-sized convection oven (though why would you and waste all that energy?). The center however is still fluffy and cake like, and when all you have are those thirty seconds to satisfy a dessert craving there's no real harm done. This would never be something I'd serve, but in a sweet-less pinch I'd make it.

Baby Cakes in Thirty Seconds

adapted from The 100 Best Vegan Baking Recipes

More than 1 tablespoon all-purpose flour

1/4 teaspoon baking powder

1 tablespoon sugar

More than 1 tablespoon milk

A little pour oil

Grease one cup-size ramekin lightly with oil. Stir together the flour, baking powder, and sugar in the ramekin, create a small well, then add milk and oil. Stir quickly with a fork or small whisk. Microwave for 30 seconds, check, microwave for another thirty seconds. Center will be dry when done and a toothpick is inserted. The top should be spongy and will be a little gummy. Top with jam, ice cream, leftover frosting, whatever... it's your cake. All yours and none to share!

peanut butter jelly time.

2009-10-05T11:19:00.001-07:00

Come the windy, chilly, soaking months of autumn, everyone's talking about comfort food. After all, when we're freezing our asses off and stuck inside because of yet another rain storm or icy-road blockage, we look for just about anything to remind us that it's all okay, life is still good, and food is still delicious.

I've never met a peanut butter and jelly sandwich I didn't like (except perhaps with those icky breads that insist whey or milk fat makes it "better"). That there's my comfort food. The whole wheat nuttiness of bread, the salty nuttiness of peanut butter, and the sweetness of jam all coheres into a soft delicacy like hand-held pie. I've never been sick of the sandwiches, not since elementary school, not since ever. I'm a little Cindy Brady that way. The only times I've had myself lay off the stuff have been when I get a little too paranoid about calories and fat grams (I'm still adjusting to the calm-the-fuck-down, eat-mostly-fruit, don't-put-additives-in-your-mouth Skinny Bitch mindset).

So, here's to you, PB&J. Always the when-in-doubt rehearsal snack, always a decent breakfast, always a mid-day comfort. Here's to your versatility - your humble adaptation to your more hoity-toity cousins, cashew and almond butters, and your posh niece, fruit preserves. Even though most of us grew up with you on the old-fashioned, dairy-ridden, empty-calorie monstrosity that is Wonderbread white bread, we appreciate your sophisticated reincarnation on Dave's Killer bread or homemade spelt. Here's to many more years and work breaks and picnics and children's lunches.

May you live long and, um... prosper, and such.

I call it, Sandwich in Abstract.

scone city.

2009-10-03T10:25:00.001-07:00

Whoops, better late than never! I was baking up a scone storm to bring to this morning's workcall (set construction all weekend mornings) and fell right asleep... ok, so maybe I was watching a few hours' worth of DVR recordings, but I was nodding off the whole time, I swear.

These blueberry scones are a success in (almost) gluten-free baking. The recipe for Raspberry Scones comes from Babycakes, which I adore if for no other reason than the cutesy-kitschy photographs. Instead of using two cups of whole spelt flour, though, I used the rest of my light spelt flour (about 3/4 cup) and Bob's Red Mill Gluten-Free All-Purpose Flour. Because of the spelt, they can't be considered gluten-free. They turned out much better (and much prettier) than the gluten-full Orange-Chocolate Chip Scones that I made for variety. More scone like, they seemed - tender, buttery, hint-of-sweetness sweet. I hate serving things I'm not one hundred percent happy with, but off they will go anyway. Too bad I didn't double the Babycakes recipe - but I'll definitely be coming back for more the next time a scone craving hits!

the second day survey.

2009-10-01T19:58:00.000-07:00

Do you remember when MySpace became really popular and one... three... three and half hours were easily passed filling out your friends' tacky surveys? Surely that kid in my Spanish class desperately wanted to know who I would invite to my celebrity dinner, and my New Zealand pen pal couldn't sleep at night without knowing theme songs picked arbitrarily from my iPod shuffle. ...Maybe that was just me in the seventh grade. But trashy magazine quizzes have always been a very guilty pleasure. During some shows that don't involve a lot of preshow work, someone will bring a stack of Cosmos, QuizFests, and Seventeens backstage to entertain ourselves. When we're not working seriously on our coloring books. (Now, remind me: am I working for a drama department or a kindergarten?)

Lauren of Whoa Wren devised a survey for her first day of Vegan MoFo that I, with all my quizzical tendencies, found quite irresistible. Be prepared to become entranced once filling out your own... or mildly-suicidal-bored while reading mine.

1. Favorite non-dairy milk?

Unsweetened Vanilla Almond Breeze. It's DELICIOUS, they're low in fat, super low in calories, and I've been a big fan eons before I was vegan. And now they come in gallon cartons too!

2. What are the top 3 dishes/recipes you are planning to cook?

Pizza to use up some dough and a homemade marinara sauce I haven't put to much use; Baklava Bread from The 100 Best Vegan Baking Recipes; a tempeh reuben sandwich.

3. Topping of choice for popcorn?

Salt and GARLIC. GARLIC, GARLIC, GARLIC. (You can tell not much of my movie-watching time is spent on dates.)

4. Most disastrous recipe/meal failure?

I could not for the life of me get a peanut butter fudge, which I had previously made at least three times, right for a party. By the time I came up with something remotely serve-able, it was already dark and I was about an hour late. On the way there I ended up painfully lost and drove home in a hysterical panic where I promptly threw away the fudge, sobbing. It's the story that gets me, really.

5. Favorite pickled item?

Jalapenos. Yeahhh, spicy.

6. How do you organize your recipes?

I have twenty something cookbooks, so I mostly cook from there or peek from off the Internet. I do have a file organizer with some of my favorite printed-off recipes, though.

7. Compost, trash, or garbage disposal?

Compost & trash. Hooray for yard waste collection making compost such a no-brainer.

8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?

Hummus, peanut butter, and fresh tortillas. Surely I will get scurvy provided I can't find any fruits or vegetables on this island... but it'd be worth it.

9. Fondest food memory from your childhood?

When we lived in Seattle, my mom used to take me to a bakery in the U Village some weekday mornings so I could get an almond croissant or a pain au chocolat before school. It was before the Village was high-end shopping, so it was a lot more quaint. It's probably why I miss those pastries so damn much.

10. Favorite vegan ice cream?

Turtle Mountain Peanut Butter Zigzag. Are you picking up on a certain obsession with a particular sandwich spread?

11. Most loved kitchen appliance?

Stand mixer! Oh, stand mixer, how I adore thee for facilitating my laziness. (And my kitchen scale. I get to pick two.)

12. Spice/herb you would die without?

Cinnamon.

13. Cookbook you have owned for the longest time?

I bought Vegan With a Vengeance and Vegan Cupcakes Take Over the World at the same time, before I decided to give up all animal products. They totally taught me to love new foods, foods that even my culinarily-inclined parents hadn't introduced to me. It's what eventually coaxed me into blowing the full Monty.

14. Favorite flavor of jam/jelly?

Apricot preserves put the smile on my face.

15. Favorite vegan recipe to serve to an omni friend?

People love these banana cupcakes with caramel glaze and brown sugar frosting, so I'm always handing the recipe out. They're not even my favorite thing that I make, but people freak over them.

16. Seitan, tofu, or tempeh?

Tofu. It can't do toothsome like seitan can, but tempeh's the most expensive and seitan involves more time and effort...

17. Favorite meal to cook (or time of day to cook)?

I like to cook early in the morning, when I have the kitchen to myself because the house is asleep and the kitchen's clean from the night before.

18. What is sitting on top of your refrigerator?

Bins of cookie cutters, cake decorating supplies, and old tupperware.

19. Name 3 items in your freezer without looking.

Tempeh, vegan shrimp (I still need to do something with that), pizza dough.

20. What's on your grocery list?

Raisins, whole wheat pasta, avocados.

21. Favorite grocery store?

Trader Joe's. I'm a total TJ's fangirl, especially since one just opened up so close by.

22. Name a recipe you'd love to veganize, but haven't yet.

Pre-vegan, I went to New York and ate at Junior's, bringing back a box of cheesecake and authentic Black & Whites for my parents. I've since found a cookie recipe to satisfy the cravings, but I've been dying to veganize a recipe from the Junior's Cheesecake book my mom bought recently.

23. Food blog you read the most (besides Isa's because I know you check it everyday). Or maybe the top 3?

Oh, no! Don't make me choose! Perhaps Hannah for the insight and divine photos, FatFree Vegan Kitchen for the oh-so-appreciated creations and nutritional info, and Cakespy for being cutesy, mouth-watering, vegan-friendly at times, and a Seattleite.

24. Favorite vegan candy/chocolate?

Sweet & Sara's Vegan Marshmallows. BUILD A MANUFACTURING PLANT IN MY GARAGE, PLEASE.

25. Most extravagant food item purchased lately?

I bought pistachio nutmeats the other day for the aforementioned Baklava Bread. I get pretty scandalized by the prices of nuts as it is, so I felt just a little guilty paying the extra for the pre-shelling.

26. Ingredients you are scared to work with?

Agar agar. I've worked with it before, but the brand I buy is outrageously finicky, and I get panicky every time I go for a recipe calling for it. It rarely turns out *disastrous,* but it's completely hit or miss.

the top ATE ... erm, EIGHT best things about food & fall.

2009-10-01T00:01:00.000-07:00

8. Vegan MoFo

So, I missed Midnight MoFo by about a quarter of an hour (by the standard of 12:01 am EST, that is) but I'm still holding to it by Pacific time. If YOU want to be part of this monthlong organized convention of over 320 blogs from around the globe so that you too can talk about vegan food as much as you possibly can, you still have time! Take a peek at the official VeganMofo blog to list yourself by tomorrow, October 2nd.

7. Squash

In between schools this morning I rushed into our brand spanking new Trader Joe's for groceries, and BEHOLD: a plethora of butternut, acorn, and spaghetti squashes. Sugar pumpkins too! No matter how blustery and soaked it is outside (and honestly, for the love of god it's the Puget Sound - when isn't it?), I refuse to accept the equinox until I'm being suffocated by produce of the root vegetable variety. I can already hear Isa's Apple-Pumpkin Risotto from the newest issue of BUST coaxing me into the kitchen...

6. Spices

As hyper-thrilled as I get come fall for slices of pumpkin pie and bowls of butternut squash soup, seeing all my herbs (oh, how few the things that will flourish in my yard are!) wither and die is a total Debbie Downer. Thank the heavens for sage, rosemary, and thyme! All three are heartier herbs because of their thick, weather-resistant stems and grow well into fall. Because of the popular autumn-y pairings such as pumpkin-sage in ravioli and lemon-thyme roasted with potatoes, it's rather well known that these herbs are available year round for the most part, but I will be remembering to take advantage of this as my lavender wilts away!

5. Soup

Even though we hit a cold patch every season, the summer can get pretty damn hot. So even when it's the chilliest of summer days, I tend to readily dismiss a soup for dinner. I will be the first to admit that soup is not my favorite meal. Perhaps sipping a meal doesn't appeal to me as much as feasting on slabs of barbecue-soaked tofu. However, I think the comfort of a very hot soup on a very cold day is universal. Mmm, I can already see a menu panning out before my eyes. Potato chowder in a bowl of sourdough... tomato basil with rotini...

4. Caramel Apples

I could have just said apples, but where's the fun in that? I mean, apples don't disappear for too long around here, and what is a holiday without its sweets? Caramel apples play their cards well into the beginning of December, making appearances at Halloween parties and carnivals and masquerading right on through to a satisfying Thanksgiving dessert alternative to the obligatory pumpkin pie. I loved the "tricked-out" version featured on Chow and the blogosphere last year, so I'm thinking of exploring that deliciousness very soon.

3. Anything With Maple Syrup

Now, I don't know about the rest of you, but when I'm chowing down on some flapjacks with my Christmas-snow powdered sugar and carafe of maple syrup (you know, per usual), I start thinking about how sinfully expensive that sweet sin we call maple syrup really is. And despite the aggravating price increase every so often, the expense has good reason. Tapping the syrup isa taxing process requiring much patience as is going through the process another few times to obtain grades A, B, and uh... so on of the stuff. And when I'm so thoughtfully pondering the origin of my liquid amber-gold, I can only imagine one scenario: a cheery, bundled up Canadian tapping maple trees in the snow. I should note that I have absolutely no factual backing for this image...

2. Cranberries

If I were to die today, as a homecook my greatest regret might be not using cranberries enough. Sure, they make its way into a tangy sauce every Thanksgiving. But where's the real cran-love? More cranberry spritzers for brunch, I say to you, America. More nom-tastic biscotti with white chocolate and dried cranberries. More fruity, sage-enhanced fauxsages. Yes, we can!

1. Pumpkin Delicacies

I may have already mentioned my joy surrounding every variety of squash, but pumpkins are something special to American food culture. What would Halloween be without a jack-o-lantern? Thanksgiving without a pumpkin pie? Starbucks without the Pumpkin Spice Latte? Ok, so maybe the last would fare on its own without the festive beverage, but I get genuinely excited when it pops up on the menu. It can only mean that fall is around the corner or already here, and many more pumpkins abound! This blurb does not do my ardor toward the pumpkin nearly enough justice. I can only say this much more: when you can find a better, more fibrous, low calorie, and more versatile accompaniment to a savory meal and replacement for fat in the richest sweets... you call me.

yo nanowrimo, i'm really happy for you and imma let you finish...

2009-09-30T07:46:00.001-07:00

...but Vegan Mofo III is one of the greatest writers' roundups of all time.

Yes, that's right kids, the third annual October roundup of blogs celebrating a Vegan Month of Food is upon us and I'm going for it. It's apparently been a challenge for me to blog more frequently than bimonthly or so, but I'm diving headfirst into this fun and massive group of people who'll be blogging EVERY DAY (or at least every weekday) for the month of October! It's hosted this year by Kittee and sure to be fun, and it goes without saying, delicious.

Let the fo'ing begin. See you tomorrow, lovelies.

And Imma leave you with a a meme.

via ImaLetYouFinish.com

harry potter and the deathly {delicious} food of raw.*

2009-08-02T22:35:00.000-07:00

Initially I was concerned about enrolling in summer classes. After a year of nonstop productions, theater and class was taking its toll on my social and academic wellness. I was burnt out in all aspects of my mandatory and extracurricular activities, and it was my grades as well as my close relationships that were taking the hit. Getting my two-year community college degree by the time I graduate this next spring is an ambition for sure, but could I really take on even three more classes without much of a hiatus in between?

Fortunately, there are only three weeks left and I've come to enjoy my schedule. Because this is not the school I've gotten used to over the last three years, it doesn't feel like the same old routine that drives us crazy kids, well, crazy, and turns us into those ruthless, stereotypical sadists whose only way to blow off steam is derived from malicious teenage antics.

I don't generally have more than one class a day, though, so I've been able to keep my contact with the non-scholarly world in check. There was that weekend trip to Veneta, of course, as well as some downtime to get back to some good old-fashioned cooking with friends.

And, well, maybe some UNcookin'. The thing I cherish most about the local library is checking out volumes and volumes of cookbooks so that I can browse recipes new and old without having to buy a single one. The system keeps up very well with newly published books, so I was able to request Ani Phyo's newest tome, Ani's Raw Food Desserts fairly soon after its release.

They ain't pretty, they ain't made with patience, and they ain't even made correctly. But the Blueberry Muffins with Lemon Blackberry Glaze sure were tasty (raw foods = TASTING EVERY FLAVOR) and fresh as can be. The blackberries were picked from behind the West Oly co-op and the blueberries from Jo's front yard.

Mirrah, taking a big raw bite.

But moving on from raw goodness, released in... oh, hell, there is absolutely no segue for this. I SAW HARRY POTTER AND THE HALF-BLOOD PRINCE IN IMAX 3-D, MOFOS.

There are precious few things on this god-given earth that I love more than these series of books and movies that I, having literally grown up with them, hold very near and dear to my heart. If the flesh-and-blood Harry Potter told me that the only way that the Horcruxes would be destroyed, Snape would be revealed as good, and Hermione and Ron would finally knock boots was if I ate a hamburger, I'd probably do it. Whereas, given the same demand from Jesus, I would probably tell to fuck off.

Granted, the movies suck. I'm that Trekkie of the Potterverse who sits there, demanding fidelity to the series, clutching my forehead and sputtering, "You're climbing on top of a goddamn roof?! Shame you don't have some sort of magical object like, oh, I don't know - EXTENDABLE EARS or an INVISIBLITY CLOAK!" And this wasn't the first time or even the second time I've seen it. This was the third time. And since only the first twelve minutes is in MIND-BLOWINGLY NEAT-O 3D, we needed something else to sustain ourselves throughout the rest of the movie. (It helps that Tom Felton and Rupert Grint are pretty.)

Being without an Ollivander wand and Molly Weasley's precise and harried abilities, we produced a batch of Pumpkin Pasties (from Dumbledore's Vegan Army) the Muggle way for some sustenance as well as some piping hot butterbeers (pictured in an ice bath). The empanada-like pasties turned out perfectly (not to mention adorably). The butterbeers - veganized from a recipe relying on cream soda and very nonvegan Werther's candies (anyone know where I can get my hands on or make some vegan ones, incidentally?) - will be tweaked in the near future as they were merely okay.

As a foodie, I have one more burning comment about this movie. I thought the Harry Potter franchise had somewhat of a multi-million dollar budget, so why are they eating Costco cream puffs tossed with Hershey's syrup in margarita glasses and why is every potion and drinkable substance except for (what I can only assume is) Crush soda and Cool-Whip clearly tap water?

*So, the title needs some work; Scholastic and I are coming to an agreement.

the oregon country fair: a recap.

2009-07-21T22:03:00.000-07:00

So here's a good story. This will be my 19th post. I know that's shameful; that averages to what, three-quarters of a post a month?! Anyway, the blog has been around for almost one year, one month. The funny part (besides the part where I haven't really bothered or noticed how long the blog's been around) is that June 26th, 2008 was the date of my first post, and June 26th, 2009 is the date of my last post just prior to this one. I hadn't even noticed!

...And by *good* story, I meant lame and sidetracked.

I mostly wanted to check in because I plan on making a solid effort in this blog's upkeep. Kind of like a really, really belated/lazy New Year's resolution. Yeah, kind of like a New Year's resolution - for the blog's ~~New Year~~ next eleven months!

Moving right along without the pretense of a segue, I had been camping a couple weeks ago in Veneta, OR for the 40th annual Oregon Country Fair (which I'd been excitedly updating with if you follow me on "The Twitter"*). The Fair is like... what my summer is for. One glorious, indulgent, free-spirited, worry-free, peaceful, open weekend in July. It's hippy-fest to the nth degree for sure, but nowhere else do you meet the most interesting, open-minded, friendly people. And I do mean "you do meet." You will have fun and be interesting and meet interesting people. I don't care if you were there for three-hours or the whole three-day shebang. That is what happens.

Of course, the ultimate experience is the campsite. Zumwalt, one of just a few campgrounds close by, is by far the best. It is the largest, the only one with a shuttle to the fair itself, a water-truck, and a waterfront for bathing and swimming. And the people? Oh, there will be partying. You will get to know your fellow campers. You will experience Camp Canada at the far end of Zumwalt. Have you seen Canadian hippies party?!

It should be noted that this isn't your typical fair. This is green-living, artsy-craftsy, extravagant-(VEGAN!)-food-vending at its finest. There are countless stages with a myriad of performers from bluegrass bands to flamenco dancers. Parades are, like, every fifteen minutes. The fair itself, after forty years of this, has worked itself into the scenery of the surrounding forest. I can't even imagine what the grounds look like when it's not that second weekend in July.

Besides the plethora of FAIR FOOD I CAN EAT?!, perhaps my favorite fair-going experience is the - and I'm going to go real greener on you - the freeness of the body. Body consciousness is quite forced out of you at OCF as is evidenced by the abundance of bare-breasted women, young and old, small and large, with elaborate chest paintings and the flowery, glimmering babies painted on the stomachs of pregnant women.

Until next year, OCF. Until next year.**

A particularly sentimental map of OCF.

Emma's (*my* Canadian) patriotic rub-on tattoo. It's pretty much just like a passport.

*Can I just point out that I am FULL-BLOWN TWITTER ADDICTED. CAN WE STAGE AN INTERVENTION OR SOMETHING?! I've been sucked in to the self-indulgence that is "tweeting," so follow me if you so desire.
**As the people, vendors, and crafts are so fascinating and lovely, I ultimately failed at photographing any of the many, many vegan delicacies I purchased. My apologies.

waffle wednesday. ...oh, it's friday?

2009-06-26T15:29:00.000-07:00

So help you God, I've got another post in the same forty-eight hour period.

Brunch rocks. That's no revelation. It's why Isa wrote the book. It's why diners thrive. It's why fries are an acceptable part of the morning meal. You see, brunch can mean every meal of the day and every cuisine of the world. Brunch happens on wintery Sunday mornings and lazy summer afternoons. You could say brunch is an excuse to not eat all morning and gorge yourself with whatever you fancy at noon and still call it balanced.

But brunches to me mean mostly three things: a lot of food, bottomless coffee, and the best of breakfast. If brunch is taking your favorites of easy, sweet and savory, then my favorites consist of breakfast, BREAKFAST, BREAKFAST. That calls for smoky sausages, cereals, fruits, jams, cinnamon, buttah, maple syrup, pancakes, and, of course: waffles.

I have a love-hate relationship with waffles. Not the waffles themselves. After all if we decided they were cousins of the average pastry, they're textural perfection - crunchy on the outside, soft on the inside, and gridded with pockets of syrup-and-jam-trapping goodness. It's the process I loathe. It's tedious greasing the special little waffle iron. I hate carefully picking the finished product out of the grid with a fork. It's knowing when to check for doneness lest you tear the crispy top from her bottom sister at the soft, soft middle. It's ignoring the obnoxious little "I'm ready, I'm ready, I'm ready" beeping from the iron because NO, my goddamn waffle isn't done, thank you very much.

I had already tried the Cornbread Waffles recipe from Vegan Brunch and was excited because I'd gone a long while without my indented little brunchy friends. My mistake was in insisting to use my big, difficult-to-grease broken Belgian iron because I WANTED WAFFLES NOW, DAMN YOU ... which only resulted in misery. So, in this second attempt I unleashed a cheapy new model I got for $10 on sale at Target. Admittedly this was meant to be waffle-loving friend's "dorm-warming" present ... but what she doesn't know I ever bought for her won't hurt. Selfish? Maybe. Satisfied? Oh, yes.

Waiting for each batch of two to be done took about as long and became just as tedious as trying to sit through an episode of The Hills. Let's face it, I secretly dread that kind of cooking that requires you to be actively paying attention for a long period of time as opposed to whip up, slip in oven, and wait. Maybe I just suck at waffle time management, but deciding to make them was quite the time commitment.

But how WERE they? Well, they were waffles. They were as good as they are supposed to be. I really appreciated the texture from the cornmeal, and even though I went the boring route and drenched them in maple syrup, I can see them being topped with any kind of topping, Mexican or Southern, sweet or savory, and being just as mouthwatering. Sweet wounded Jesus, the versatility!

The best part about making waffles is how excellently they freeze. Now it's fresh waffles, any time! If were to ever host a brunch by providing waffles, toasting from previously frozen would definitely be the way to go. In fact I may prefer toasting thawed waffles; I like extra crispyness you get without burning them.

I steamed up some sausages to complete my waffle brunch, also from VB. I love how Isa uses beans for texture and flavor in her modified variations of Julie Hasson's steamed sausages. These were delicious. Sometimes using vital wheat gluten can be a difficult thing because if they're not flavored well enough - and sometimes this is hard to tell while making the dough - the puffed up logs' primary flavor is still gluten-y. The flavor balance in these Italian Feast Sausages are perfect. Texture-wise they are off, but I improvised some proportions because I decided to use the entirety of some refried beans from last night. Consequently they are very, very moist. Some actually prefer this in their steamed sausages. Me, I like 'em thick and substantial. Oh yeaahhh.

But no problem. A quick slicing and pan-frying tends to do the trick.

the accomplishments of summer.

2009-06-25T11:29:00.000-07:00

So far, they have included the following: a) Catching up on the last season of Scrubs. b) Eating a ton of fresh strawberries. c) Making the money I spent on Netflix for the past six months worthwhile, and d) loading up on the newest and most bitchin' innovations in vegan cookbook publishing.

Namely, the titles I was most eager to get a hold of are Babycakes, The Vegan Scoop, and Vegan Brunch.

I don't shop a lot. I am utter clothes-whoring, fashion junkie, this I will admit. But I have the most difficult time parting with my dollar. I drive all my shopping companions crazy because on the rare occasion that I am prepared to fork over my debit card, I spend at least half an hour in front of the dressing room mirror trying on even one article and double that time carrying it around the store. And even then it's no guarantee I won't return it within the week.

And then there's food. And cookbooks. And suddenly the money I was so stingy with at the Nordstrom clearance rack: gone. (Starting sentences with a conjunction pissing you off yet?)

I haven't bothered with posting my largely noninteresting meals from the past couple months. It's been a lot of leftovers, frozen dinners, and cereals. There's been the occassional baked good and tasty meal out, but truth be told squeezing in time to photograph has just not been a priority. So why the hell would I post without some remotely interesting visual? I'm no tease.

But it's summer, bitch - BUST OUT THEM WHISKS AND PYREX BOWLS, MOTHERFUCKER.

Vegan Brunch was the last book I bought, purchased on publishing day. (I wait for no one.) So far, I have not taken advantage of its luscious promises of Pain au Chocolat and Cherry Sage Sausages, but I did manage the East Coast Coffeecake for Father's Day with a jam swirl.

Eh, suckass lighting. Messy plating. But you see that crumb? Luscious, fatty, sugary, lumpy (in the most succulent way) crumb? A-MAZING. My dad did not exactly request a healthy or even vegetarian-friendly Father's Day dinner, so I took care of breakfast by replacing the AP flour with whole wheat pastry and the cake's oil with applesauce. It was still a great cake, but a little chewy and lacked the crumbly quality that I like my coffeecakes to fall apart into as I cut them. The cake didn't store well, either - though the melty, soft topping combined with the room-temperature jam swirl was just as enjoyable the next day.

I leave you now with a chocolate-swirl cheesecake and an excellent Scrubs clip. Not much to say about it - it was cheesecake. Fatty and fucking tasty. Rather pretty too aside from some very lazy photography, I would add. (The cheesecake, not Scrubs.)

I intend to divulge more adventures of flipping through my new ~~friends~~ cookbooks very, very soon. Anyone else have reviews (more detailed and substantial than mine, I hope) about new cookbooks, those or others?

jesus died for your sins, and you won't even eat a pretzel.

2009-03-29T21:11:00.000-07:00

I was waiting for an... "occasion" to post, but it turns out my baking days have been relatively uneventful. That and even if I were baking for special occasions, I wouldn't have my big, bold, carry-all locking case I use for everything. I lent it to a friend ~~three mother-whoring weeks ago~~ and despite my subtle? nagging it hasn't been returned. But as you can see I'm not bothered. I'm clearly feeling rather neutral about it. Clearly.

The above is from St. Patrick's day - baking soda biscuits with sausage gravy made with seasoned Susan V's Irish Fauxsages. They were fantastic; I always enjoy the thick, flavorful White Bean Gravy recipe from Vegan With a Vengeance. The only downside is saving the gravy isn't really an option unless you're willing to thin it down or blend it the next day. The beans firm right up into some spread-type deal. Which can be a positive situation, depending on how you look at it.

After a rather depressing weekend I was determined to have a quality Sunday brunch. An early riser, I was even going to let myself sleep in. Unfortunately that started off poorly when my body woke me up at 7:30am and refused to relent. Then, my attempt at hash browns failed miserably when the potatoes resulted in a gummy, purple mess. It was revolting. I'm ashamed to admit it, but I'd only taken any part in hashbrown-making of the frozen package variety. As I learned... there's more to it than simply grating and pan-"frying..."

Success finally came in the deliciousness of the Banana-Coconut Rolls (with Almonds) from Have Cake, Will Travel that accompanied my morning coffee. Warm. Gooey. Sugary. Caloric. MMMMMhmmm.

After that win I started trolling my Google reader for more goods to try in the future, and this is what I came across:

I have tried many times (well, to count, three times - but three unsuccessful times is many to me*) to achieve good, fried yeasted donuts. The first attempt was a very tasty, though admittedly very not-donutty pseudo-malasada. My friend Kali and parents enjoyed them - I suppose being Hawaiian transplants it was like a taste of home. The second attempt was inedible. The third was... similar to the "malasadas," but I wanted to use icing instead of a sugar glaze and it was just strange. SO, in conclusion I'm desperate to try these curd-filled donuts from Vegan Visitor - I WILL HAVE DONUT SUCCESS. (Any tips on the lack thereof, by the way?)

Another treat I grew up with was mochi, and it has been eons since I've had it. My mother used to make butter mochi a lot when I was much younger; it was famous and requested by family friends often. I haven't looked at a recipe in years, but I believe it is rather dairy heavy (hellooo - buttah mochi). The "ball kind" (called daifuku when filled, and also never called "the ball kind" by anyone but me), available around here exclusively as ice cream-filled, includes fewer ingredients. After being asked for a recipe by Kali, that Hawaiian friend, I came across the daifuku featured on VeganYumYum. Mochi is in one word adorable, and now I want some.

I had never heard of monkey bread. It will be made, it will be shared, it will be devoured.

I love sauerkraut. I don't understand why we never have it or why I can't remember the last time I ate it. Thinking about it now, I'm craving vegan brautwurst. Maybe I think I love it because I never have it? In any case - easy, scrumptious-looking, and casserole. I see no problem.

I have actually spent a great deal of today wasting away in front of Google reader's search option but thinking about all this vegan feasting is seriously getting to my hunger trigger. The quicker I can get to sleep, the sooner I can get up and eat breakfast. Leftover banana rolls... just you wait.

*Not to imply I'm the brilliance in the kitchen I wish I were (or let people think I am), because I just happen to follow well-tested and -developed recipes from brilliant authors.

it's still alive.

2009-02-23T11:59:00.001-08:00

I apologize for having abandoned my baby, Blog. It's the same old "busy" spiel - school, shows, and whatnot. Apparently I only make time when I'm ~~on the verge of death~~ sick. Illness - it spreads like wildfire among with the group when you spend no less than two months virtually living with your castmates. Unfortunately I will have much more free time starting next week (possibly the only time in my academic career that I will say "unfortunately") when our current production, Twelfth Night is over. It's been a great couple months and I'll be sobbing into my closing-night cake come Saturday when it's over.

The above shots are of some of my most recent deals in the kitchen - a friend with my birthday cake from earlier in the month (I did indeed bake my own birthday cake), Vanilla-Hazelnut Cake filled with Mocha-Hazelnut Mousse, Chocolate Joe-Joe's, and topped with Chocolate Ganache and Toasted Hazelnuts, and buchty rolls from a magnificent bread book I bought at Border's on super-clearance.Valentine's Day was a treat as well - my "wife" and I celebrated with a Banana's Foster "wedding cake" from My Sweet Vegan. I baked, she got down on one knee with an enormous plastic keyring ring. All very romantic.

Also, I am very excited to be exploring photography more intently with the Nikon D60 I got for Christmas. More food porn in store, of course.

snow survivor.

2008-12-22T14:52:00.000-08:00

In my near seventeen years living this side of the Cascades, never have I seen this much snow. It's outrageous. I haven't really been able go beyond ten minutes of my home since Tuesday. These shots were taken just a few days ago to demonstrate just how much it has piled on, but has snowed even more since.

Yet, I'm surviving. How? The sugar-induced holiday baking highs, of course. Now that times are tight for all of us, there is no better or quicker (or more foolproof, when you lack the basic patience or talent for handcrafts as I do) homemade gift than baked goods. And that's no revelation - likely anyone who reads this has sent off their tins of shortbread and peppermint bark weeks ago. I personally love to bake plentiful batches of biscotti; characterized by being "better with age" they travel well when freshness is not as big an issue. Not to mention there's nothing I love more than dipping the leftovers in my morning coffee.

And the testing continues! Our latest mission from Hannah has been Persimmon Blondies. However, with the aforementioned terror that is our current icy road situation I haven't been able to search very far for the elusive fruit. One of Hannah's substitution suggestions was applesauce, though, which I happened to have plenty of on hand.

The verdict? INCREDIBILITY. Serious. Between the unusual spice addition, the fudginess, the inability to go wrong with a healthy dose of chocolate chips, these bars are blowing my freaking mind. Do I feel this way because attempt after attempt of homemade blondies have disappointed in the past? Could it be because I'll eat anything warm, stuffed with gooey chocolate, and sandwiched with ice cream? Whatever it may be, these hit a home run with me. I'd love to try these using the persimmons, but at the moment I don't believe I'm lacking any of its intended melodious, spicey, and fudgy outcome. Easy, came together well, baked well - beautiful.

Switching gears for a moment, I would like to leave you with the Feather. A very resourceful cat she may be, and I don't blame her for seeking out the warmest spot available even when she has more than one large and cushy cat bed lying about the house. But for readers of Fail Blog, I'd call the cable box an epic bed fail.

ch-ch-chia.

2008-12-09T21:01:00.001-08:00

We interrupt your regularly scheduled food post (oh, who am I kidding - I don't eat anymore) to bring you an update in luscious faux fur.

Ok, so perhaps it's not an update. I remember seeing these hats in a downtown boutique quite a while ago. However, I just saw them again recently at Seattle's 4th annual Urban Craft Uprising. They are Chia Hats; totally faux fur, deluxe, partially-custom animal hats with bright, colored lining. In a moment of weakness, I went ahead and bought one. Too fucking cute.

Outside the Seattle Center. Bamf fauxfur hats: not just for scene kids anymore.

giving thanks.

2008-11-29T09:52:00.000-08:00

I hope that all the Americans had a wonderful and loving Thanksgiving! I have so much to be grateful for this year, and I'm just lucky to have had such a pleasant holiday with smoothly prepared food. A shocker, considering the kitchen mayhem we've endured in past years and will endure in the years to come. I didn't do much in the way of originality for the feast, so I'll just leave you with a few recap shots.

Sourdough Stuffing w/ Apples & Mushrooms; Mom's Stuffing's Veggies (later nonvegan)

Clockwise from bottom: cranberry sauce, candied yams (non-vegetarian), delicata & butternut squash, tequila-lime yam hash, roasted brussel sprouts with garlic.

Impossible Vegan Pumpkin Pie from Fatfree Vegan Kitchen

I also made a seitan "turkey" loaf with the Mustard Sauce from Veganomicon, but it was not particularly gorgeous and I left it unphotographed. Of course, we have been living solely off of leftovers for the past day or so. Pumpkin Pie Milkshake, anyone? That was my balanced breakfast this morning...

back from the whirlwind.

2008-11-09T13:09:00.000-08:00

Whew; so. Excuses. I was honestly, truly, and terribly busy up until about a week ago. Sure, I could have gotten my lazy ass into a gear and posted this crap over the weekend, but even then I was busy and then just wanted to rest. So let me give you the wrap-up.

Bat Boy: The Musical (the segment starts on the video at about 2:40 left) closed last Saturday. I worked the show as assistant stage manager, so my life had revolved around it for the last couple months. Over the course of the run, I brought plenty sweets for the cast to share, but it didn't even cross my mind to snap any shots. ...I'm just glad it's done.

But let's get to the real meat (so to speak) of things. I'm incredibly fortunate enough to be one of Hannah's testers for her latest cookbook, and we've already been put to work on two recipes. The latest is a Cherry Macaroon Tart.

Oh, Cherry Macaroon Tart. It's not such a secret that I'm infatuated with you. I've made you twice already. How many eyes have seen me sneak into the kitchen time and time again to steal bites of you? Perhaps it's a bit much to presume, but I think that you feel the same way. After all, you come together so easily for me - how can we not make the perfect match?

Alright, enough lusting. But it's true - I've made this twice. Sort of. My first go was a bastarized version to bring to an ~~Obama Day!~~ Election Day party made with a modified crust. I red-white-and-blued it up by replacing most of the cherries with frozen blueberries and raspberries. This was mostly because upon receiving the recipe, I only had a few ounces of Trader Joe's cherries in the freezer and was dead-set on bringing this SUPREMELY QUICK AND EASY treat to the party. I made it a second time entirely against my will for the sole purpose of using Hannah's determined ingredients. It wasn't at all because those selfish Democratic bastards left me no leftovers to take home and eat later. No. Not at all.

I will note how versatile this recipe is. Both fillings - berry-variety and all cherries - firmed up beautifully.

Additionally - I finally got my hands on some matcha powder (thank god for Uwajimaya)! $10.99 for 1 oz. Eesh. Still, I didn't have to pay shipping and I could use the EBT card. And it goes a long way, right...?

Oh, I almost forgot: OBAMA!

AND PROP 2!

AND GREGOIRE!

where's that cupcake?

2008-10-21T08:31:00.000-07:00

Another month has passed so quickly, and precious tasks have been eluding me left and right in a busy whirlwind. I still mean to get my "Iron Cupcake:Cheese" entry up - I made a fairly festive, very simple, muy delicioso treat. However, in my effort to minimize the amount of leftover treats - I still have Mexican Chocolate Cupcakes in the freezer from last month! - I baked the "cupcakes" in large six-muffin tins instead of a twelve-muffin one. The cupcakes may have been pulled a little prematurely as a result, and a few fell right apart upon removal.

That, and I made them late at night with no desire to photograph, and by morning's effort they just weren't as pretty. But by the looks of it, I may have to stick with the really, really shitty photographs. Until later, then!

something to get off my chest.

2008-10-17T20:28:00.000-07:00

It has been over a year since veganism was first introduced to me. Just one year and it seems like so much longer. I don't collect many details in my long term memory, so I don't remember how long I was considering vegetarianism prior to January of 2007. However, when I saw Fast Food Nation that last weekend of winter break, I knew I could never eat a hamburger again. It was the last straw. That's wasn't even the point of the movie; it's pretty much about corruption and the fast food industry. Vegetarianism barely made an appearance. But the blood and flesh and gore of the movie's slaughterhouse was something I just couldn't stomach - literally.

That summer I discovered the Post Punk Kitchen videos that piqued my interest in both cooking (a love that had gone on the wayside) and veganism - a subject that I'd barely considered months before. After all, I was "vegetarian" for more than two months until I finally gave up fish (I would guess that we could get Pacific Northwesterners to give up meat long before they would give up salmon). Then I discovered books - so many books. And the blogs - oh, my, the blogs! And it snowballed from there.

And now that I'm vegan... I'm a little shocked and appalled. And I don't mean by the Standard American Diet and the food industry (though I am) or by the crazed looks from people who ask me, "How can you not eat cheese? Ice cream?! MILK?!" because, let's face it, I expect that. Hell, that was ME two some years ago! In fact, maybe I haven't been on this side long enough to warrant complaints. But is seniority necessary to be repulsed by particular words and actions? It is one thing to disagree, to make your own choices, and still coexist with my values. It is another to be so blatantly abhorrent to the concept. That, my friends, is repulsive.

I like a newspaper called The Stranger. It's a Seattle-based paper - I get them at the transit center and it's something to read on the bus ride home. One column is called "I, Anonymous" - as the name suggests, they are anonymous ventings. About three weeks ago, a rant entitled "You Vegan Fuck" was published, and I came across it while browsing the archives.

You can read the selection yourself; I'm not even going to comment on it. I can defend the fact that restaurants should just fucking offer more than a measly salad, and I can bemoan those choice vegans who are far too uppity and plenty and make the rest of us look bad (after all - since when did a vegan have to get all bitchy and uppity to get a decent meal in Seattle?). The fact is, I don't know the situation or the relationship or the parties involved - so why bother? I will, however, be appropriately miffed by the comments that follow.

Vegans drive me nucking futs, most aggravating, pompous, self righteous asswipes I've ever had the displeasure of meeting.

You're wrong. all vegans are dicks.

I think the biggest argument against the ideological vegan or vegetarian is that plants are alive too, bitches.

I agree that vegans of both genders tend to be self-righteous, humorless dickheads. I wonder how long they'd cling to the high holy ground they think they occupy if they had the balls to travel outside their western comfort zone, and dined with a Tibetan family that depended on meat for their basic substinence?

And if you were in an especially self-loathing mood, you wouldn't have to stop at the comments. You could really just get your internet connection onto Google and search for the typical anti-veg propaganda - you know, your government-enforced protein requirement agenda, one of those silly debates circling the blogosphere about Jessica Simpson wearing that ridiculous "Real Women Eat Meat" tit-hugging excuse for a shirt, going to PalinAsPresident.com and clicking on the door until Bambi gets wasted...

Aside from my general disgust with the way people sometimes receive vegans, the base argument is... nonexistent. Plants are alive too? Well, until the next time you open a bell pepper and find a brain and a central nervous system comparable to that of any animal up in there with all them seeds and pith, I don't accept that argument. All vegans are dicks? I, personally, won't dispute the statement - I just wish it had been appended with "Just like all people who are gay will hit on you, and all of your grandparents are racist homophobes."

It isn't that we as a collective whole don't have a sense of humor. One would know that if they ever sat and had a conversation, just any conversation, with the average vegan instead of getting all out-of-sorts by the sheer mention of the word. Granted, there are some pompous hipster assholes who are vegans - as is true for ALL PEOPLE. It's simply that, perhaps, the omnivores have less of a sense of humor than we do. I'm the only vegan I know personally; it wouldn't bode well for me to get offended by every little comment. But God forbid the vegan makes an animal-cruelty joke to the omnivore. The defensiveness kicks in and the retorts start shooting. I've experienced cases that when explaining my values (as briefly as possible, because as a relatively reserved person, confrontation makes me uncomfortable) that some omnivores take it as a direct, personal attack. It takes me aback. Once, I was with an omnivore and we were talking about the gluten-free diet because we have a few friends with celiac disease. We were talking about what that means and what that restricts one's diet to, and I said, "I love eating out with people who are gluten-intolerant; they're as much of a pain in the ass as I am at a restaurant." She quickly shot back, "Yeah, but I don't think they made that choice the way you did." I was confused. How did what I say warrant offense? Perhaps she only meant to point out the obvious flaw in my joke, but in what place was she to come off as offended as she did? We both brushed it off and moved on, and there's no indication she ever meant anything malicious. But it still puzzles me.

We can debate the concept of humor and dietary choice as long as we want. Perhaps saying something as flippant as "How's your flesh-and-pus breakfast this morning?" comes off as a more obvious "attack" than "Ah! 'Soymeat,' I see. I guess you do stray from the hemp-and-granola path every once in a while." After all, who wants to think about the food they eat as living flesh and residual animal pus? Isn't that the point of our fundamental diet as vegans? Even in a day where vegans can fortunately manage their diet comfortably in almost every part of the country, societal rejection of veganism does not exist solely in our everyday comments. I mean, has anyone SEEN that bullshit about "VEGAN TERRORIST POTLUCKS?" (Here too!) I don't even want to go there tonight.

It is the last bit of that last quote that has left the most unpleasant taste in my mouth. Self-righteous? Possibly; the writer probably reads more offense into that attribute than need be, but what good would a vegan who will shy away from their values be to the community? "Outside their western comfort zone?" Um, does anyone else find this analogy moot? Because I'm so sure that the average meat-eating American would do so much better. Because the indication that the hypothetical Tibetan family in question's only assured sustenance* is meat DOES NOT indicate to me that their environment is any more oppressive than the average cushy American lifestyle. Or perhaps, the hypothetical vegan would embrace the culture and observe this or this on Buddhist nature or Tibetan vegetarian awareness. Additionally I would suggest that most people who make the argument that citizens of other nations require meat ...and that our failure to do so is somehow ignorant and selfish... have undoubtedly heard the basic "World hunger would be exponentially aided under a worldwide vegetarian diet" argument, stopped at "If we all stopped eating meat..." and refused to hear the discussion from there. My opinion on the average American's daily overconsumption can be discussed at another time.

Perhaps one day "vegan" will no longer be synonymous with "pretentious." Perhaps it will be the same day that there isn't anyone sass-snapping and shrieking, "Uh-huh, Jess, you go girl! You eat that meat! Bitch, I just ate a whole damn piglet! With barbecue sauce! AND CHEESE!" "Bitch, fuck you, PETA - you's a danger to society! You's should be executed like them bitch-ass chickens I eat!" "Real women hunt moose, too; I'm a mother-effing MAVERICK!" (Or, er, anything to that effect.) Until then, I'll be carrying my smack-stick around with my laptop, granola, and Oreos.

And, no, not all omnivores are dicks. I'm friends with great people who are very considerate of, and sometimes even interested in, my values. They may never go vegan for me, but I can just keep making cakes and hope.

*Because, according to Blogger, "substinence" is not a word.

The "Third-Try" Cupcakes

2008-09-23T20:18:00.000-07:00

edit 9/28: Voting has started for these cupcakes. Please vote before this Thursday, October 2nd!

Oh, dear me. I can only imagine how lucid this post is going to be. I'm pumped full of every available cold suppressant to get through my classes at the community college, school, and rehearsal and before even starting, I could hardly remember if I'd even posted my Iron Cupcake entry. Jesus. Let's do this.

I was really enthusiastic this month about taking on my first challenge, and it gave me to excuse to plan a use for my dwindling summer basil. Ah, how I'll miss you, blossoming herbs. How I loathe paying obscene prices for you in the supermarket.

My initial plans went through a variety of phases and three different batches - both for cupcakes and toppings. As you can imagine I became rather frustrated and my competing frustrations did nothing to appease. No excuse for sloppiness, I know, but bear with me.

Mexican hot chocolate is a cinnamon-infused chocolate drink with a kick, and the cupcake adaptation is ripped right from Vegan Cupcakes Take Over the World with just a few adjustments. The cupcakes were topped with an Agave-Lime-Basil Buttercream made with a basil-lime syrup. If I were to make these again, I would drizzle some of the syrup over the batter before sliding the cupcakes into the oven and see if it would create a ribbon effect - otherwise, I did not add any basil to the cupcakes themselves. I meant to originally, but under the hectic circumstances I spaced.

I had some leftover sugared basil from a (failed) experiment, and I crushed a handful to add to the buttercream. And voila. Exhausting but tasty cupcakes. The recipe is probably my favorite from VCTOTW - sweet with a kick, which I missed last month with the chili pepper challenge. The buttercream is really delicate - the basil adds an herby flavor that works with the sweetness, flowery almost. The lime really shines here too, which I think works well the slightly spicy chocolate.

Voting starts at No One Puts Cupcake in a Corner this Sunday, September 28th - I'd be eternally pleased with a vote or two. After all - YOU DECIDE! Any which way you vote - let's go vegan, okay?

Exciting prizes, ya'll - there's this month's incredible Etsy artist is Metal Sugar, Head Chefs by Fiesta Products, Hello Cupcake by Karen Tack and Alan Richardson, those lovely Jessie Steele Aprons, the ever-practical Cupcake Courier, and Taste of Home!

In review - great prizes, you decide, September 28th, I'd love a vote, but go vegan - all set? Good.

Mexican Hot Chocolate Cupcakes (Originally from Vegan Cupcakes Take Over the World)
Ingredients
makes 12 cupcakes
1 c coconut milk (soy or rice milk works)
2 tablespoons flaxseeds
¾ c all-purpose flour
2 tablespoons corn meal
¼ c almond meal
½ Dutch-process cocoa powder
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
1 tsp ground cinnamon
1/8 tsp cayenne pepper
1 c granulated sugar
1/3 c applesauce
1 tsp vanilla extract
1 tsp almond extract

Directions
1. Preheat oven to 350 degrees F and prepare a 12-muffin pan.
2. Grind flaxseeds in a blender or coffee grinder and whisk one tablespoon of the ground flaxseeds with the milk. Allow the mixture to sit for 10 minutes.
3. Sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne in a large bowl.
4. With the remaining flaxseeds still in the blender, add the corn meal and almond meal. Grind until fine. Whisk the mixture into the sifted ingredients.
5. Whisk sugar, applesauce, vanilla, and almond extract into the milk mixture. Add wet ingredients to dry and whisk gently, taking care not to overmix.
6. Fill the cupcake liners or muffin tins ¾ full. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.
7. Leave cupcakes in pan for 3 minutes, then transfer to a cooling rack. Cool completely.

Lime-Basil Syrup
(adapted from this recipe)
Ingredients
½ c granulated sugar
Zest of 1 lime
¼ c fresh lime juice
1/8 c water
½ c loosely packed fresh basil

Directions
1. Bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Boil for one minute more. Remove from heat and let syrup stand uncovered for at least 15 minutes.
2. Transfer to a blender. Add basil and blend until basil is fully incorporated.
3. Cool. Use to glaze cupcakes, add ribbons to cupcake batter before baking, or even use leftovers in drinks and as an ice cream topping.

Agave-Lime-Basil Buttercream
Ingredients
¼ c nonhydrogenated shortening
¼ Earth Balance (or other vegan margarine)
2 c confectioners’ sugar
2 tablespoons agave nectar
4 tablespoons Lime-Basil Syrup, or to taste

Directions
1. In a stand mixer cream together shortening and margarine until smooth. Scrape down sides as needed.
2. Add in 1 c confectioners’ sugar and beat.
3. Beat in agave nectar and Lime-Basil syrup until creamy.
4. Continue adding in sugar, a tablespoon at a time, until desired consistency is reached.

"but what about eggs? EVERYONE eats eggs?!"

2008-09-06T22:01:00.000-07:00

Can anyone guess what's missing?

Anybody?

Really?

Did somebody ask... where do I get my protein? *Collective vegan (pity) laughter.*

All veganism hilarity aside (though "Steven" isn't really a vegan - you can check out the backstory at the bottom of this Satya back article), fuck YouTube.

And by that, I mean fuck people on YouTube. Snarky commenters do not exclusively troll the largely ignored but far too often spammed with narrow-minded notions comments page on YouTube. They troll and spam most any site with a comments option. I get most frustrated with YouTube punks, though, because it's more frustrating to read some fool using the barrier of "teh interwebs" to attack someone who has put themselves out there with a video. Count "Steven the Vegan" pages aside, which features some gems from the classic ring of shameless, selfish, cholesterol-through-the-roof, bacon-hugging, use-the-internet-as-a-defense-mechanism commenters, including but not limited to some sad fuck who was sweet enough to go through all the trouble of enumerating some collective of diabetes articles just to share his wealth of knowledge against veganism. You can come across just about any video, be it as innocent as an attempt at personal video blogging or your video tour of Central Park pretzel carts, and those homebodies with nowhere to go and nothing to do but vent their self-loathing across WiFi towers will surely have tagged it with their self-indulgent slander.

And every time I see it, I wan't to post something just as snarky and just as mean in return. But I never do, because those commenters forget one thing.

No one reads their BS. Oh, correction: No one cares.

Cough, cough... ahem. Anyway, I'll probably have something more relevant to post tomorrow/next week.

ewie ew.

2008-09-01T08:46:00.000-07:00

Animal lover I may be, but a fan of bugs I am not. I don't mind them when they're, you know, outside in their natural habitat. Yes, yes, bugs are animals - I don't wish them harm or seek to kill them when they're in my home, I am just very squeamish with the creepy crawlies. They evoke connotations of dirtiness and incessant buzzing. I am most terrified of spiders, but I can't even stand slugs. Slugs. You know, those things that haven't moved more than an inch between the time you first saw them, got up and ate something, watched a movie, wrote, directed, and starred in a movie, and came back to see if they're still there. Yeah, I'm afraid of those too.

And if I see a bee? You would think I'd been out and out swarmed by them by the way I scream and dance away. This is probably one of my more justified fears (irrational perhaps, but justified) because everything gave me hives as a kid. I haven't had an outbreak in years, but I was a very allergic child. I convinced myself so early on that I would be allergic to bees if I were ever stung that if I were to be now, I'd probably have an allergic reaction out of sheer paranoia.

So why the manifesto on why bugs freak me out? Because my house is absolutely infested. With gnats. Mother-effing fruit flies. I looked it up and apparently gnats are attracted to sink drains, trash bins and compost bins, and fresh fruit. And because I'm all green and what not with my let's-not-waste! attitude to compliment the what I thought was a sufficiently covered compost bin in the pantry, and because I like the enzymes in my bananas and tomatoes to remain active, and because I have plumbing like most people... I had all those things. And now the kitchen is really fucking infested. The situation reiterates itself in the morning when I wander in and the coffee pot that was left out (not by me, mind you, because I take my coffee single-serve) is teeming with them. Fan-freaking-tastic.

I'm afraid to walk into my kitchen. It has established a blockade between me and my favorite pastime - eating. I'm so frustrated.

We have a couple of those sticky strips that attract the gnats and have tried to control their other sources of attraction. It seems to helping, a little. Right now I'm just trying to control the problem before I have to resort to sprays or poisons, which I really, really don't want to do.

edit: The number of them have actually subsided; sealing off food more and the strips seem to have helped.

i should have got the cinnamon roll.

2008-08-31T10:05:00.000-07:00

So as I came to accept the realization that I'm two days away from a new school year, with all its tests and SATs and projects and rehearsals... I wondered what I could micromanage over the Labor Day holiday that I've put off for the last two and half months. Despite the mostly nonexistent opportunity to travel beyond a twenty mile radius of my Pacific Northwestern hometown for the majority of the summer (because God knows when I'll put aside my paralyzing fear of cars and apply for my license), a lot has happened that I've had to deal with. Thankfully, I was grateful to make the day trip down to Portland that I was hoping for.

Portland is a beautiful city with abundant natural and material treasures, as those who prescribe to the belief that it's a ve ga n m ec ca especially know. A day is not nearly enough to experience this, especially when one is not able to devote their day to shelling out the money to dine out breakfast, lunch, and dinner with cafe stops inbetween - because, believe you me, that would be my perfect day in Portland.

Our first stop was the obligatory and famed vegan mini-mall on Stark Street. Can anyone imagine anything more progressive and quaint? It's simple existence makes me wonder why not everyone in Portland sees the ease in veganism, but the fact that I can go and enjoy myself like this is satisfying enough for me.

Arriving around nine in the morning, I was just starving enough to ravage Sweetpea Baking Company for all its worth. On a Friday morning I came during what is apparently the middle-time between Danish and Donut Day. Still there was enough variety for me to sample and take home to treat myself for the weekend. For breakfast I ordered the Raspberry Linzer Bar in addition to a Chocolate Chip Scone. It was incredibly sticky and decadent, the sweeter version of a lemon bar. Luscious. I expected the scone to be sweeter, but it's fluffiness and biscuit-like quality makes it good of-course-I-can-eat-chocolate-chips-for-breakfast food. Unfortunately, I have no pictures of most of the treats because I was too anxious to eat. I managed to halt stuffing my face for a moment to capture a particular piece of interesting wall art. Makes a statement, no?

I bought a handful more goods to take home with me, including a Monster Oatmeal Raisin Cookie, a slice of Boston Cream Cake, a Blueberry Lemon Cupcake, and a Gluten Free Brownie. Unfortunately I blanked ordering the second time around and missed out on sampling the Cinnamon Roll with Icing that I was practically foaming at the mouth for. Ah, well. Both cakes seemed rather dry when I tasted them at home, but then again they had been sitting in a car all day. The frosting on the cupcake was nice and delicate but rather thick and creamy as well. The pastry cream filling in the Boston Cream Cake was delicious; I wish I'd had more to dump on top. The brownie was nice and soft on its own but became more moist and heightened in chocolatiness when nuked in the microwave - I finished it off for breakfast (oops) this morning.

I moved on to Food Fight! Grocery before Herbivore opened at ten to see what I could see. I live in Olympia, which is almost smack-dab between Portland and Seattle, so my closer in-state choice of all-vegan grocery is Sidecar for Pigs Peace. Food Fight is similar. I purchased only a few items that I don't see nearby, including Soy Curls (which seem to be all the rage), Ricemellow Creme (that I used buy from the local co-op, but I've been disappointed and unable to find it lately), and... TEESE. I'm very excited to try the latter, but I'm afraid that my expectations are too high.

Because no vegan has reached a certain level of well-deserved nirvana without some cruelty-free, activism wear, I practically burst into Herbivore Clothing. The shop itself has its delightful, spacious beauty, and all the graphic designs ranging from the bold and edgy to sweet and intricate make choosing just a couple items difficult. The store also features islands of book shelves with book upon book of vegan delicacies. In the end I settled on the very lovely Herbivore Rabbit Tee and a VGN/PDX Jogger. Then I went back and immediately armed myself with a patch and sticker collection to rival the notebook collage of a third grader.

After a few more hours and more sales-tax-free shopping complete, we chose Vege Thai as our dinner spot - then arrived an hour before it reopened for the evening. Wonderful. This actually turned out to be a happy mistake because it forced us to peruse Hawthorne Blvd's House of Vintage for that hour. I recommend the vast labyrinth of a vintage shop to all antique mall patrons and fans of kitsch. The space is truly teeming with variety and houses an extensive list of retailers.

Finally dinner time arrived, and thankfully I was not disappointed. At a glance Vege Thai has an impressive menu with reasonable pricing, but we settled on the Red Curry with Tofu and a Sweet & Sour Stir-Fry with Black Pepper "Steak" served with brown rice. Really fucking good. I really enjoyed the curry although it wasn't more impressive than most take-out curries. It earns extra points for real nicely cooked eggplant, which really skeeves me out if even slightly improperly prepared. I was delighted by my stir-fry. It may seem like something easily prepared at home, but that freaking sauce was something else. Delicious. The steak was toothsome with a good overall flavor, but also a little rubbery. Not bad for faux meat, but that sauce made up for any and all unpleasantness. I ate leftover sauce cold the next day it was so good. I would return. I would return again and again and again, and perhaps eat something more than curry and sauce. Like a Thai Iced Coffee, perhaps. And maybe buy something from House next time. If you're interested, our total came to $16. I've spent more on samosas in Olympia, so all in all not bad. (You will have to excuse plate preparation - waiting an extra hour for food when I was already hungry does not lend me much patience.)

It was a good day trip, to be sure. I don't know if it's the subliminal blog posts or something in the Portland air, but one pilgrimage to the Holy Grail (do those two allusions even work together?) is not enough. A return must be made.

avocados & iced coffee.

2008-08-24T18:56:00.000-07:00

I have been tired and stressed lately... consequently, stress-eating... but I always find solace in a creamy avocado. This weekend I decided to utilize the smooth, '70s-hued fruit in a couple of ways. And starting with my humble makeshift pit-receptacle, perhaps I might one day reap the benefits of a homegrown avocado.

First I whipped up a pie from Vegan Explosion that utilized a couple of 'em green babes. Not only are sweet avocado things very alluring to me, but I love when I can lie to myself that a treat is good for me. However, I had to make some adjustments: first, I have a sort of aversion to Toffuti Better Than Cream Cheese and am not of fan of paying so much for a tub since the closest Trader Joe's rarely has stock of them anymore. I subbed with a tofu recipe for cream cheese, but it really ended up more like sour cream. I didn't have the patience to adjust that any further and used it anyway. I also didn't have lime juice and used lemon juice with lime zest instead. The final product was too citrus-y, not sweet enough, and not showcasing the avocado enough for my taste. It is the loveliest pale-green shade, though. Sigh. I guess I'll need to make more pie when I have the proper ingredients and try again. If I have to.

In addition I've made the same raw soup today for lunch that I did yesterday: a Curried Carrot & Avocado rendition from Rainbow Green Live-Food Cuisine. It's pretty simplisitic, which can be a refreshing change of pace. Essentially it consists (per one serving, which I reduced it to) of a cup of chopped carrots, half an avocado and half a cup of water blended with cumin, curry powder, cayenne, ginger, and lemon juice. I adjust the seasoning and juices to taste though amounts are listed in the recipe. I'm a cumin-ginger girl and go a little heavier there. Quick and easy is nice, and the fact that it's raw and almost pure fresh veggies and fruit is bonus. It might not be something I slip into regular circulation, but when I want to use up some carrots or avocado, it'll be the way to go.

The uncookbook itself is a mammoth raw compilation following the specialized namesake cuisine path. Flipping through, I found many inventive recipes I'd like to sample soon.

Despite the rainy, humid whether I'm surrounded in I've been craving a Vietnamese Iced Coffee featured in some back issue of Imbibe Magazine. The recipe requires two tablespoons of sweetened condensed milk, so I subbed in the veganized version that the Vegan Explosion pie recipe includes. For it, you'll need a special coffee brewer that'll set you back $4-5 from an Asian market or other supply store. We've had one for a while.

The grounds I use, by the way, are a French chicory roast, I believe. So it might be a different drink altogether. I didn't look too much into it.

Vietnamese Iced Coffee

ingredients
2 T sweetened condensed milk (or perhaps 1 T milk + 1 T agave nectar if unwilling or unable to make the vegan version)
4 t ground coffee
6 oz boiling water (no tap; make sure it's good-tasting)
plenty ice

directions
1. Place ice and milk in a tall glass like mine shown here.
2.Unscrew the filter plate from the brewer and add the ground coffee. Replace the filter plate, screwing in so that it remains a little loose.
3. Slowly begin pouring in the boiling water so that it only fills the brewer a quarter of the way at first. Wait about 20 seconds, making sure the water isn't filtering through too profusely. It should just be dripping slowly. If not, the filter plate is too loose and it needs to be screwed in a little tighter.
4. Pour the rest of the water over the brewer and replace the top. Again, the water should be dripping through slowly. Let it brew 4-5 minutes until it drips no more.
5. Stir and enjoy! (My sweetened condensed milk was a little too grainy, so I needed to strain it into another glass.)

milk & ice; the coffee brewing

Psst... if you choose to go with milk and agave, try the Madhava Agave Nectar in Irish Creme. It's new (or I've been blind) and it's tasty.

a hundred you can count on.

2008-08-21T17:03:00.000-07:00

Still very little notable activity in the kitchen. I've kept my baking to a minimum since becoming unable to fit in my jeans. However, I vow to make a day trip to Portland before summer is over and will hopefully relish at least a piece of the city's finds.

In the meantime, Hannah of Bittersweet just posted the revised Vegan's Hundred, and I accept her challenge to complete it. As proprietor of this blog, I challenge you to do the same.

So here it is, The Vegan's Hundred complete with a few of my own barely-relevant anecdotes.

1) Copy this list into your own blog, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Post a comment here once you’ve finished and link your post back to this one.
5) Pass it on!

1. Natto
2. Green Smoothie
3. Tofu Scramble
4. Haggis (I'd eat it, but it seems so vaguely like the original that I wouldn't call it haggis. Not that I have a problem with avoiding the implication that I was eating a stuffed animals' intestine.)
5. Mangosteen
6. Creme brulee
7. Fondue
8. Marmite/Vegemite
9. Borscht
10. Baba ghanoush
11. Nachos
12. Authentic soba noodles
13. PB&J sandwich
4. Aloo gobi
15. Taco from a street cart (If you're ever eating from one of the California Taco wagons we see in Olympia, get the pickled carrots: you might never be able to eat them plain again.)
16. Boba Tea
17. Black truffle
18. Fruit wine made from something other than grapes
19. Gyoza
20. Vanilla ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Ceviche
24. Rice and beans
25. Knish
26. Raw scotch bonnet pepper
27. Dulce de leche
28. ~~Caviar~~ (Because the whole connotation just bothers me. I really don't see the appeal in a veganized version either.)
29. Baklava
30. Pate
31. Wasabi peas
32. Chowder in a sourdough bowl
33. Mango lassi
34. Sauerkraut
35. Root beer float
36. Mulled cider
37. Scones with buttery spread and jam
38. Vodka jelly
39. Gumbo
40. Fast food french fries
41. Raw Brownies
42. Fresh Garbanzo Beans
43. Dahl
44. Homemade Soymilk
45. Wine from a bottle worth £60/$120 or more
46. Stroopwafle
47. Samosas
48. Vegetable Sushi
49. Glazed doughnut
50. Seaweed
51. Prickly pear
52. Umeboshi
53. Tofurkey
54. Sheese
55. Cotton candy
56. Gnocchi
57. Piña colada
58. Birch beer (Not a fan.)
59. Scrapple
60. Carob chips
61. S’mores
62. Soy curls
63. Chickpea cutlets
64. Curry
65. Durian
66. Homemade Sausages
67. Churros, elephant ears, or funnel cake
68. Smoked tofu
69. Fried plantain
70. Mochi (A dessert I grew up with, considering my parents grew up in Hawaii and the majority of my family still lives there.)
71. ~~Gazpacho~~ (Isn't that the cold soup? I don't like cold soup. Unless there are many beans in it. And by soup you mean chili.)
72. Warm chocolate chip cookies
73. Absinthe
74. Corn on the cob
75. Whipped cream, straight from the can
76. Pomegranate
77. Fauxstess Cupcake
78. Mashed potatoes with gravy
79. Jerky (All Primal Strip varieties are so bomb, it warrants the almost unforgivable use of the word "bomb.")
80. Croissants
81. ~~French onion soup~~ (I'm not a picky eater, especially not when it comes to soup, but the soggy bread deal is not my thing. And without it, it's just a Toffuti slice floating in some broth with onion chunks.)
82. Savory crepes
83. Tings
84. A meal at Candle 79
85. Moussaka
86. Sprouted grains or seeds (My favorites are buckwheat groats - I think they're the most versatile and tasty plain.)
87. Macaroni and “cheese”
88. Flowers
89. Matzoh ball soup
90. White chocolate
91. Seitan
92. Kimchi
93. Butterscotch chips
94. Yellow watermelon
95. Chili with chocolate
96. Bagel and Tofutti
97. Potato milk
98. Polenta
99. Jamaican Blue Mountain coffee
100. Raw cookie dough

houserat vegan singlehandedly supports movie rental industry.

2008-08-04T20:36:00.000-07:00

So maybe it's a little disappointing that after one post on the new blog, I have nil to say on the recent products of my kitchen, even though the only (and I mean only) productive outcome of my summer thus far has been devouring my "Instant Queue" on Netflix... and baking a lot of treats (both sweet and savory) for my sole consumption.

Eh. Whatever.

The truth is, personal and home issues have put me in a place right now that hasn't warranted much motivation for social or "productive" activity. One might argue that the only stated purpose of this blog is to share the goings-on of and around my kitchen. But I've got you on that one: the cooking and baking (and eating) is the easy part. The blogging is where it, for this purpose, becomes productive.

I can, however, recommend some television shows and stand-up comedy that have very little to do with the vegan lifestyle. Other than I'm vegan, and I've recently styled my life around watching these programs.

Weeds: I sat through the entire series in one weekend, and it is hands down the best thing I've discovered via all of this. Suburban widowed-mom deals against the backdrop of a catty and stereotypically status-driven surbuban neighborhood in California while still managing to raise two sons, house her brother-in-law, and keep business under the radar (even if the neighborhood is her customer base). It's as good, dramatic, ironic, and reassuringly hilarious as it sounds. And if it didn't sound like all of those things... it is. My few gripes are that the script seems to suggest that Mary Louise Parker's Nancy Botwin can drag herself out of most any pickle by her sheer sex appeal (and even when it's not obviously about how hot she is, you most always can trace the outcome back to, oh yeah, how hot she is), and throughout the series Nancy's concern with how her lifestyle directly impacts her children lessens more and more. But one could argue that that's not entirely unrealistic for all intents and purposes.

Wonder Falls: Produced by the brains behind Dead Like Me, the one-season, 14-episode series (starring Canadian favorite Caroline Dhavernas as well as Tracie Thoms (Rent)) is an entertaining and less-than-obivous take on the Joan of Arc story. This variation is quirky and animated, following Jaye Taylor, a cynical-but-endearing, "over educated and under employed" employee of the Niagra Falls gift shop Wonderfalls. Beginning with a smooshed-face wax lion, little souveniers and cartoonish animal images of all kinds begin communicating with Jaye in order to fulfill some grand master plan that's never clear until the end of an episode. The exposition is simple and mostly unchanging, but the plotlines hold interest. Dhavernas' demeanor as Jaye often comes off a little cartoonish herself, but she maintains watchability. Tracie Thoms' character is the easiest to watch, and Jaye's siblings Sharon and Aaron are likeable supporting characters. The love interest (a bartender at the bar Jaye frequents and Tracie Thoms' character works), played by Tyron Leitso, is sincere but a little flat. The tension between he and Jaye is obvious, and not in an endearing way. Essentially, I recommend the series as a rental. It's fun, dark-humored, and moralistic in it's Joan of Arc allusion but not in a religious, familial, bullshit way.

An Evening with Kevin Smith 2: Evening Harder: Just fucking watch this if you've seen Clerks, Jay and Silent Bob Strike Back, Dogma, Chasing Amy, Mallrats, the first An Evening With Kevin Smith... even fucking Jersey Girl or those episodes of Degrassi that Kevin Smith guest starred on. Or just know who Kevin Smith is in general. It isn't "stand-up comedy" but a Q&A with Smith in Toronto and in London that often ends up brilliant, like the hilarious, irrelevant conversation that his movies' dialogue plays off of. It's humor is comforting to say the least. Like, in a "At least people still say shit like this to an audience." sort of way.

Daniel Tosh: Completely Serious: I've seen this special quite a few times on Comedy Central, I'm sure. If you wait long enough you can probably it catch it rather than actually renting it or clicking "Play" on its Netflix page. And still, his frat-like, spot-on observations and clever humor are just as brilliant. As Tosh points out halfway in, jokes often open funny and spiral on and on till its end punch and a handful of audience members have held on long enough to catch it. Definitely tune in if unfamiliar with his offensive and sarcastic performance, as apparantly the material hasn't varied much from other recordings. Worth the Comedy Central channel-lurking, at the very least.

Super High Me: Comedian Doug Benson does the opposite for pot than what Morgan Spurlock did for McDonald's in his playoff documentary. The film, which started out as a joke in Benson's act, follows him on the road during a comedy tour, introducing the beginning of the concept, a 30-day sobriety, and ending with 30 days of being stoned in order to study the effects between a variety of tests (including lung capacity, memory, and even psychic ability). But it's okay: he's got a California medical marijuana license. Not that such licenses are recognized by the United States Federal Government, due to a convuluted system of laws between the federal government and the states that recognize patients' use of marijuana. The difference is explained briefly and touched upon when the "dispensary" that backdrops the documentary is ransacked by the DEA. It's interesting and informative in its representation of the recreational drug unfamiliar to most of the general public, but its comedic aspect shouldn't disappoint people familiar with Benson either (or, you know, stoner humor in general).

Look at me; blogging like I know shit about reviewing. Ain't it cute. Don't be fooled or disappointed with my former claims; I've watched far more television than this.

me doy la bienvenida al... BLOGSPOT.

2008-06-26T10:47:00.000-07:00

Look, ma, I trekked aalll the way over from my own itsy bitsy domain for... Blogspot.

Why move? Because it was simply a pain to keep up appearances on a domain that I felt no passion for any more. Doing everything myself to maintain something that had little direction and purpose was difficult. Not to say I don't like webdesign, but now is not the time nor place.

In any case, it's summer, and unlike last year I will not be participating in any shows downtown. After five productions over the course of nine months, I'm a little theater-burnt out. After all I have much to be excited about and agonize over next year. You must understand that theater is a constant love-hate relationship that you're just too committed to get out of. The times that you love it are full of passion and wild days, but even in the times of hate you're afraid that you amount to nothing without them and just can't let go.

Dramatic, I know; But it comes with the territory.

So what are my summer plans instead? Likely Portland and LA in August. In the meantime, lots of watching lame-ass I Love the New Millenium (sans the two and a half years we've yet to complete for the decade, VH1) and culinary delights.

What has arisen in the kitchen meanwhilst? Many things, but the last photographically-documented treat was My Sweet Vegan's Cookies 'n' Cream Pound Cake that I made last month. I have had a great deal of difficulty with pound cake the last few times I've tried. I don't know if it's my glass loaf pan or what. Perhaps splitting the batter into two next time? In any case, the latest disaster was I could not, after many toothpick-testing attempts and fifteen minutes extra in the oven, detect any uncooked batter and removed it from the oven. Upon trying to remove it after some cooling, the loaf split in half. So I chopped it up and served it to my castmates anyway, where it was promptly devoured.

an unfortunate accident... in terms of presentation.

In addition, I've been trying to eat more raw meals and finally bought Ani's Raw Food Kitchen by Ani Phyo a few weeks ago. The whole process of raw food is fascinating to me, such as the sprouting of grains and seeds as well as the the use of dehydrators. I love the cooking process too much to currently be a raw foodist, but the idea of more fresh, raw foods is logical. Though the starchiest grain and a pain to rinse, I've been sprouting mostly buckwheat groats, which make a really nice raw pizza crust. Unfortunately the last batch I made went moldy much quicker than previous batches while I was trying a rinsing/storing method that seemed to drain the groats more efficiently.

previous pre-mold sprouting conditions

Oh, and how could I neglect to mention - I currently anxiously await the release of an apparently amazing vegan whipped topping being developed on one hand by Julie Hasson. Stay tuned on that front, for sure.