Chocolate Onion

Thoughts on Homesickness

2012-02-08T20:10:00.001-05:00

Music: Satie, Piano Works, Aldo Ciccolini

This might seem a little surprising but it is coming up on two years for us living here in Pittsburgh** (in July). And what may be even more surprising is that we still feel...well, homesick.

Homesickness is defined by Webster's dictionary as a "longing for home and family while absent from them." My home is Michigan. It's not so much the physical space (my house) I'm currently living in. It's a state of mind (pun intended).

My Michigan, Heron Lake, Holly Recreation Area

I don't even know if it has ever fully gone away only to come back again like a punch that takes your breath away or makes your heart beat faster. I think it ebbs and flows, obviously depending on how busy I am. Working full time, the precious little bit of time left in my days is filled with cooking, laundry, housekeeping, grocery shopping, exercise, and reading. But homesickness still plagues me.

My favorite vegan restaurant, Royal Oak, Michigan

It can come up in a rush, like when I hear Stevie Wonder singing "Superstition" on FM 94.5 on my drive in to the library. Or when a co-worker shares a sweet story of a lost book returned (after 50 years) from a patron's grandson in Michigan along with a donation to the library. Or giving my boss suggestions on his Michigan road trip this summer (so jealous).

Other times, it's just quietly in the background. People remark all the time on my accent (my ACK-cent!). They recognize immediately that I'm not from Pittsburgh or even Pennsylvania; fine by me. I'm a Michigan girl through and through.

Lake Michigan, South Haven, Michigan (sandy beaches!)

Lately, though, I find I'm homesick for friendship and welcome. I miss meeting my girlfriends for coffee or tea, another dear friend for our monthly lunches and, when the weather is nice, hanging out in the park on Lake St. Clair, and just the darn friendliness of Michigan people in general. I find that they are a lot more open to new friendships and little kindnesses than people here (except when they're behind the wheel of a car). Here, I feel like I'm always kept at arm's length and nobody knows how lonely I am so far from my home. Okay, I better be careful here or my mother will get upset.

I'm not a party girl in the very least and I am way too old for going out late at night for drinks and dancing. But it would be nice to meet for coffee or lunch; so far, nada, zero, zip invites from anyone. We do not know any couples our age (we're 43 & 44), vegan, and child-free. I realize that may be a tall order but I've always had a difficult time making friends in the first place. I'm an introvert but very friendly. It's just a lot harder when you're over 40 and have lived your entire life in one place.

Don't get me wrong; I'm no longer crying as I used to. So that's a good thing. Now it's just a little ache.

Then again, too, maybe it's because it's winter. The sun is shining a little bit less and the breeze feels a little cold. But spring will be here soon.

But I know my time here is limited and someday I'll go home again.

**In my future posts, I am going to try to take more pictures and write about Pittsburgh. It's not a bad place to live by any means; I feel very lucky to live in a beautiful co-op, in a good-sized city, with a full-time job in a top library.

Of Hearth and Home

2012-01-31T08:40:00.001-05:00

Music: The Look of Love: The Burt Bacharach Collection

You never hear that word anymore, do you? Hearth. But it sounds nice, like home. My latest CLP blog post on Eleventh Stack describes some books that evoke the comforts of home, one of my favorite places.

"I’ve always been the kind of person who enjoys staying home instead of traveling or going out a lot. This is why I’ve taken especially great care to make my home as vacation-like and comfortable as possible (slip-covered sofa, linen sheets, fluffy towels, etc.) with minimal possessions and clutter. I enjoy cooking, listening to music, reading, and writing–all activities conducive to a quiet, home environment. " Read more here.

History of the American South

2012-01-15T15:08:00.000-05:00

Music: Erik Satie: Works for Piano, Anne Queffelec

The continuation of my on-going series of recommended historical non-fiction on the Carnegie Library of Pittsburgh's Eleventh Stack blog. This post's theme is the turbulent history of the American South.

"As an English literature major and history minor, I was introduced to the American South’s turbulent history as well as its great fiction writers (such as William Faulkner, Kate Chopin, and Flannery O’Connor)." Read more here.

Black Eyed Peas Are Good Luck*

2012-01-08T09:49:00.000-05:00

Noodles with black eyed peas & chard, homemade bread

After working on New Year's Eve (yes, the library was open), I really enjoyed my three days off. This allowed time for some slow cooking and enjoying of meals.

I had some black eyed peas and found this easy recipe in The New York Times. Unlike some of the recipes I've tried from this column (Recipes for Health), it wasn't a long and involved process with a lengthy list of ingredients.

I substituted some Swiss chard for the spinach and used whole wheat spaghetti noodles in lieu of the soba noodles. It turned out fantastic.

To continue my black eyed peas theme, I also made a soup (completely oil free) the next day to savor during the work week:

2 1/2 C black eyed peas, rinsed and picked over for stones
1 small onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cloves garlic, minced
2 bouillon cubes
8 C water
1 tsp dried thyme
salt and pepper to taste
nutritional yeast, optional, for sprinkling finished servings

Combine all (except nutritional yeast) in a large soup pot and bring to a boil. Cover, lower to simmer/slow boil for 40 minutes until black eyed peas are soft. Blend half with immersion blender if desired for creaminess. Enjoy with crusty homemade bread, candlelight, and some quiet classical music on a cold winter's night!

*

New Year, New Changes

2012-01-02T19:30:00.000-05:00

Music: Iron & Wine, Around the Well

Another year is upon us and with that in mind, as always, I try to find ways to make things even better. This year is a full conversion to an alternative to plastic produce bags and wax paper (which we use to wrap sandwiches).

I don't use microwave ovens (I don't like the way they heat my food or change its texture and I believe they are dangerous for you in the long run) so my lunches always contain a sandwich of some kind. So we picked up these Eco Lunch Gear (fabric/PVC-free lining) wraps to use in lieu of wax paper at the East End Food Co-op last week. They are machine/hand washable and dry quickly.

We also purchased reusable produce bags from Chicobag and Onyabags. All are machine/hand washable and, since we already have washable bulk bags and shopping bags, now we are completely using reusable bags for our shopping trips.

Another change is our conversion from plastic food storage containers to glass food storage containers. We are trying to get away from plastic as much as possible as I'm just not comfortable with the toxin levels in them, especially when filled with warm food; I just don't trust it. I read a book last year called Toxic Free by Debra Lynn Dadd and, in it, I found many useful suggestions to reduce the toxins in my life even more.

I welcome any other tips that readers out there can share. Happy New Year!

Fiction Reading Tastes Over the Years

2011-12-26T16:27:00.000-05:00

Music: Trio Mediaeval, Worcester Ladymass

I've been a reader all my life; 43 years. With weekly visits to the library as a child, it's a tradition I still adhere to almost every Saturday with my husband at our local branch. Of course, I also work at a library but my weekly visits are my library time.

Sometimes, reading tastes change and, over the years, mine definitely have. In my teens, I unabashedly read those quaint paperback teen romances of the late 1970s/early 1980s that you just can't find anymore except through used book stores or interlibrary loan: P.S. I Love You and Forever, for example. Today, they almost have a cult following. Some popular authors I enjoyed around this time include Norma Klein, Judy Blume, and Lois Duncan. I was also into ballet, so I read Karen Strickler Dean's Mariana and Maggie Adams: Dancer. Bruce and Carol Hart stole my heart with the wildly popular Sooner or Later which was made into a 1979 made-for-tv movie starring then-heart throb Rex Smith, quickly followed by the will-they-or-won't-they Waiting Games. As an adult, I later discovered that the Harts had written a final novel about lovers Jesse & Michael in 1991, the out-of-print, hard-to-find, and quite pricey Now or Never.

In my twenties, I enjoyed Elizabeth Berg, Sandra Dallas, and Anne Tyler and read everything I could get my hands on by them but, gradually, their books started to seem all the same to me (women rediscovering themselves). I was looking for more spice, more action, something more daring.

Along the way, I became a Jane Austen student and, in addition to reading a chapter of one of her six novels every night before I go to sleep, I also read critical analyses of her works. Sometimes I go back and forth with exclusively reading Austen and about Austen; this usually happens when I'm in a reading drought, when everything I check out of the library just doesn't catch me.

Some newer authors I've found I now enjoy, however, are Carol Goodman*, Laura Kasischke*, Emily Giffin, and Stephanie Laurens. I have to admit I came to reading the latter two with a definite preconceived prejudice that their works were chick lit and bodice rippers respectively and, thus, not worthy of my attention.I was wrong.

Giffin is a wonderful writer, with interesting plots, well-developed characters, and real-life issues and situations that don't make me think, "oh, yeah, right. That would never happen." The problem I have with Giffin's books, however, are their covers and I wish her publisher did a better job. They look too "chick lit" (hence my initial turnoff). And, before people get upset with me and think I have something against "chick lit," I want to explain that it just has a bad name/reputation. And, with a bad name, comes preconceived ideas, like mine. But the few books I've read have really surprised me in a good way. I really enjoyed Baby Proof and Heart of the Matter. Baby Proof has a horrible cover in pink with baby booties on it. The book is about a couple who weds only to discover that the woman does not want children while her husband does. The best part is that the woman actually sticks to her guns. Heart of the Matter is her latest book (as of 2010) and the topic is marriage and infidelity. Again, a serious topic with a terribly simplistic cutesy cover that belies its serious topic and writing.

On a completely different plane is Stephanie Laurens. She's a (gasp!) romance writer and she is an impressively good storyteller. Her plots are set around the same Regency/Georgian era as Jane Austen's novels (early 1800s England, which was the initial attraction--that and her consistently good reviews) and there is a surprising amount of history in the plot lines. Of course, she is not Jane Austen but she can tell a wonderful story. There's romance, of course, intrigue, some adventure, and lots of sex. But I have to say that the sex scenes are very well written; fantastic in some parts but, hey, sex is hot and it's a normal part of life. In her books, they are believable and a well-developed part of the stories. I'm reading her books in published order so that I can trace her development as a writer. She also has some nice little mini-series in there, such as The Black Cobra Quartet and the Cynster novels, and many of her characters appear in more than one story. The covers of most of her books, however, are bodice-ripper-like so I admit I read them in a fabric book cover (what? reading tastes are private). Her newer novels, though, have beautiful covers.

*More on these two in an upcoming post.

Nuts for Nutcracker

2011-12-21T08:37:00.000-05:00

Here's a little holiday post the celebrates my love for Tchaikovsky's The Nutcracker, that gorgeous ballet that is the epitome of the holiday season.

"When I was four years old, my mother enrolled me in ballet school. It was one of those things she had always wanted to try but, as a working class child growing up in Detroit, it was a luxury her family could not afford. As a result, I was exposed to not only the classical world of ballet and the rigors of training, but also to the most beautiful music in the world. " Read more of my CLP blog post here.

Historical True Crime

2011-11-29T15:26:00.001-05:00

Music: Quietude, Yolanda Kondonassis

Carnegie Library of Pittsburgh, Main Library,
Oakland, Pittsburgh
(author's photo)

It's no secret I enjoy reading about history, hence my series over at the Carnegie Library of Pittsburgh's Eleventh Stack blog highlighting the best of the best. This time (the third installment), the subject is true crime, a subject I once read long, long ago. Now I much prefer happy stories!

The Dark Side of History
"I admit that I don’t like to read historical true crime; still, it both fascinates and repels me. What makes some people think and do the terrible things they do? My own dear sweet mother is a true crime junkie (she’s read more than I can count) but I’ve had my fill with these books..."

Read the full post here.

The Lost Generation

2011-11-13T16:54:00.001-05:00

Music: Vivaldi, Concerto for Flute in D Major, Jean-Pierre Rampal

Hemingway in Pamplona, 1925. (Photo courtesy of pbs.org)

I continue my series on historical non-fiction reads over at the Carnegie Library of Pittsburgh's Eleventh Stack blog. If you love the 1920s and wonderful non-fiction, take a look-see here.

Weekend Cooking

2011-11-06T16:13:00.000-05:00

Music: Trio Mediaeval, Stella Maris

Moroccan Couscous and Bok Choy& Carrot Salad with Tofu

Because of my work schedule, I sometimes work on Saturdays. But, instead of taking off the Friday before, I prefer to take the Monday following so that I always have two days off in a row. What this means, however, is that I end up working six days in a row; luckily, this only occurs about every other month, so I can't really complain.

When I have time like this, Jim is often able to take the same day off as I am because his schedule is more flexible than mine (unlike me, he isn't on a public service desk).

During the last two days, I tried out two new recipes that were as easy as they were delicious. The picture above has a link to one recipe (from Alicia Silverstone) but the salad is one I adapted from Nava Atlas' Vegan Express.

Salad
2-4 small bunches of bok choy
2 carrots
2 scallions, green parts only

Ginger/Sesame Dressing (for this salad, I halved all the amounts & still had leftover dressing for later in the week)
Combine all of the following ingredients in a jar:

1/3 C olive oil
2 tbsp dark sesame oil
1/3 C rice vinegar or white wine vinegar (I used rice)
1 tbsp agave nectar
1 tbsp soy sauce
1/4 tsp ground ginger
1 tbsp sesame seeds

Take 2-4 small bunches of bok choy (aka Chinese cabbage) and wash well. Cut off the hard end pieces, then chop on the diagonal into strips. Using a mandoline (or a knife if you can manage it), slice carrots thinly. Thinly slice green parts of the scallions. Toss all together with as much dressing as you like. Refrigerate any leftover dressing for later use during the week.

To this salad, I added some fried tofu cut into cubes for some extra bulk and protein.

These Shoes Were Made for Keeping

2011-10-30T13:13:00.001-04:00

Music: John Mellencamp, Words & Music

Since I've pared down my wardrobe (as well as all my other possessions), I can't tell you how much easier it is to get dressed every day. It's something I don't even have to think about. I always thought I needed a large selection of clothes but, surprise! I don't.

You won't believe how old my favorite pair of shoes is. Guess. Really. Okay, are you ready? I bought them in 1993! Yes, that's right. Eighteen years ago!

And, while they are decidedly not vegan (gasp!), remember I bought these long before becoming vegan. And I refuse to throw or give them away because I still wear them almost every day, so they will continue to stay in my wardrobe until they wear out.

They are Birkenstocks, the Paris style which, I believe, they no longer make or, if they do, it comes and goes every few years. I love these shoes because:

1. They're comfortable. That to me is the most important criteria in a shoe now, especially since I'm 43, on my feet a lot, going up and down lots of stairs at the library. These also have arch support which helps keep my feet from becoming sore.

2. They're black which, considering the pared down wardrobe, is good. I only own black shoes now because they go with all of my clothes.

3. They can be cleaned easily and the rubber soles can be replaced when they wear down. That's the real reason these shoes have lasted so long. Whenever they get below 1/4" on the heels (where I usually wear out my shoes first), I take them to a shoe repair shop for re-soleing.

4. They're cute. I love the Mary Jane style of these shoes. I wear them with pants but also with skirts, with or without socks/tights, all year long.

5. While initially expensive (I think they were about $120 back in 1993), the fact that I have worn them for 18 years speaks volumes for their quality. They've walked all over, from Italy, to South Carolina, to Florida, to Michigan, and now Pennsylvania.

(This post was inspired by Francine Jay, author of the beautifully peaceful blog, Miss Minimalist.)

Easy Raw Kale Salad

2011-10-25T08:18:00.000-04:00

We recently discovered this recipe (I think it was from Jill Ovnik's newsletter but now I can't remember) for preparing kale quickly, easily, and deliciously. Greens are an excellent source of fiber and kale is rich in beta-carotene. When it's eaten raw, it's even more beneficial.

Raw kale with creamy macaroni

We have been making different types of kale (green, red, dinosaur) using this very simple recipe. Not only is it delicious the day of, we eat leftovers (if any) the next day with other raw vegetables we have on hand, such as cucumber, avocado, or tomato.

1. Take 1-2 pounds (any kind) of kale and rinse well. We immerse the leaves in a large bowl with a few changes of water to get all the dirt and sand out.

2. Cut/tear out the thick stems in the center of each leaf by hand or with kitchen scissors. Dry well with a dish towel.

3. On a large cutting board, cut the kale leaves into thin strips and place in a large mixing bowl. Add 1 tbsp olive oil (or oil of your choice, flaxseed or almond oil would also be good) and sprinkle real salt over the kale. With a spoon (it's easier with your clean hands) mix the salt and oil into the kale well. The kale will begin to soften slightly but still be green and perky. Add a little more olive oil and salt if needed. We also sometimes add a tablespoon of nutritional yeast for a little bit more of a nutrition boost (its texture/taste resembles parmesan cheese ever so slightly) while it does not overpower in taste.

4. Add any other raw veggies of your choice, if desired.

This is a nice change of pace than a lettuce salad and a great way to serve greens without cooking them and then having them cool too quickly for your meal.

Truth is Even Better Than Fiction

2011-10-21T19:42:00.001-04:00

A little lakeside reading with
The Journal of Southern History

Note: Oh, boy. I see I will have to put myself on a type of schedule with my personal post as I have with my library blog posting. I'm still writing but, as you can see, mostly for work.

Everyone raves about fiction and most book groups focus on them (sob stories at that), but I have a soft spot for non-fiction, especially historical non-fiction. Beginning with this library post for CLP, I highlight my favorites in themes. This post's theme is presidents. Hope you enjoy.

My latest CLP blog post

2011-10-09T14:25:00.001-04:00

Music: Scott Joplin, Complete Rags

Fall in Michigan
Author's photo

I've been on a book list kick lately with the library blog; that is, writing about wonderful books I have enjoyed reading.

This is my latest post, appropriate for October and the cooler fall weather, "It's a Mystery..."

A Year in Pittsburgh

2011-10-01T17:41:00.001-04:00

View of downtown Pittsburgh from MountWashington

(Author's photo)

I still can't believe I have been in Pittsburgh for over a year. Since July 2010. I'm not quite sure that we knew what to expect. Well, I think I have some idea what I expected but I no longer see it that way. And I shouldn't have seen it that way. Let me explain.

Pittsburgh is a mere 5-5 1/2 hours from my old home in Michigan but it seems a lot further away since you have to travel through Ohio to get to Pennsylvania from Michigan; not to mention the fact that it's also another state altogether.

Chatham Village, Mount Washington, Pittsburgh

(Author's photo)

When I first got here, I tried to fill my life with all of my old habits and recreational activities that I enjoyed back home: playing my flute in a flute choir as well as a community band, getting quickly hired in at least a part-time librarian position, and living with the same furniture and possessions as in my old house. None of these things happened. What's more, it took me a lot longer to learn my way around the city than I originally thought without getting hopelessly (read: crying) lost. So when those things didn't go my way (flute choir practices on a weekday I can't make, the closest community band is a lot more advanced than I'm prepared for, it took me over 6 months to find a job, and most of our stuff has been donated because it just doesn't fit in our new tiny space), I felt pretty scared and then angry and impatient with myself for not handling it better.

Downtown Pittsburgh

(Author's photo)

But I'm always hard on myself. It's a huge fault that I'm really trying to correct the older I get. (I hope it doesn't take much longer because I'm already 43). I should have cut myself more slack because I have never lived in another state besides Michigan. It's hard. And it's probably harder the older you get. Maybe if I had done this twenty years ago...

But things are better now. I've got a full-time job at the top public library in the city, Jim's job is going well while he's also pursuing his MBA, we live in a gorgeous park-like cooperative right in the city of Pittsburgh, and we have a shared goal: to save as much money as possible to move back to Michigan someday. Yes, that's right. We already know we want to go back home even though we've been here only a year. And by living small here, we've realized we don't ever want a big living space again filled with needless stuff. Because I don't miss any of the stuff I've given away. (I lost an earring on a walk the other day, and I didn't care! I have lots of other earrings to wear).

Unfortunately, I no longer play my flute. What little time I have left in my day is spent writing, reading, walking, practicing yoga, cooking, and house chores. But I'm coming to terms with it. It was right for the time I had with my part-time job in Michigan but it no longer fits my life here.

Lake Erie, Presque Isle State Park, Erie, PA

(Author's photo)

When we go back home, we want to live very close to the Big Water so, even though we'll be moving back to Michigan, we won't be in the same area as family and friends. We'll be in the same state though!

Up North: Summer in Northern Michigan

2011-09-13T09:00:00.000-04:00

At first, I thought about writing this post for my library blog, however, since it is SO Michigan-themed, I didn't think it would go over so well with the Pittsburgh crowd. So, my fellow Michiganders, this one's for you! :)

Nothing is more anticipated about living through a cold, gray, and snowy Michigan winter than the annual and ubiquitous vacation “Up North” in the summertime. The sheer vastness of the Great Lakes, the warm days and cool nights, the many charming and historic small lake towns, and the gorgeous natural landscape (sand dunes, beaches, woods) that make up the beauty of northern Michigan are vividly evoked in the following titles. (Don’t forget to buy some fudge! I wonder if there is vegan fudge?)

Author's photo. Lake Michigan

In Good Family, by Terry Gamble, filmmaker Maddie Addison, a privileged young woman, returns to her wealthy family’s exclusive summer house in Sand Isle, on Lake Michigan, where no cars are permitted—shades of Mackinac Island? -- to make peace with her dying alcoholic mother and reconnect with her quirky cousins and other extended family, years after a personal tragedy kept her away. Beautifully written, with its lyrical descriptions of summer cottage life that makes you pine for summer, not to mention a family summer cottage of your very own.

The Water Dancers, Gamble’s critically-acclaimed debut, is also set at a summer cottage on Lake Michigan, but this time it’s the post-World War II era. Rachel Winnapee, a poor Native American teen, takes a job as a maid at the March family’s summer home. As her job requires that she also care for Woody, their emotionally wrecked son, a veteran, the relationship between servant to employer becomes friendship, which then blossoms into love. Themes of class and race eventually collide with Mrs. March’s snobbish and ambitious plans for her only surviving son, and eventually spill over into the next generation with hidden secrets and prejudice.

Many people don’t know that the well-traveled and world-renown Ernest Hemingway spent all his childhood summers in northern Michigan in and around Walloon Lake near Petoskey. In The Nick Adams Stories, the main character grows from youth to adulthood amid a rustic and ever-changing landscape. In two dozen coming-of-age stories, we first encounter Nick as a young boy accompanying his physician father fishing and then attending a risky Native American birth in “Three Shots” and “The Indian Camp.” Later, he’s a teen on the run from conservation officers for poaching and selling trout in the quietly mesmerizing unfinished novella, “The Last Good Country,” and later, a soldier (“In Another Country”), married man (“Wedding Day”) and father in “Fathers and Sons.” Here you’ll also find perhaps his most famous Michigan story, “Big Two-Hearted River,” about fishing and hunting in the wilderness that is the Upper Peninsula after the First World War, as well as some unfinished pieces not published until after his death. In his signature spare prose, the descriptions range from meditative about the process of catching a trout or setting up camp, to suspenseful in “The Killers,” about an aged prizefighter waiting for death. Hemingway wrote these beautiful stories over his entire lifetime, never in any particular order, but this edition puts them in the sequential order of Nick’s life for the first time, capturing the very essence of the Michigan outdoors in summer.

The peaceful serenity of summer is brutally interrupted by a violent crime in native Michigander Judith Guest’s The Tarnished Eye: a Novel of Suspense. It’s based on a true-crime Michigan murder that claimed an entire metro Detroit family in the late 1960s, a crime which is still unsolved to this day. A small town sheriff, in the fictional town of Blessed, tries to solve the senseless execution-style mass murder of the well-to-do Norbois family in their summer home, while also dealing with his own personal and tragic past. Exclusive summer cottages never seemed so remote and lonely as they do in this novel. Guest is perhaps best known for her classic, Ordinary People.

Finally, in Jim Harrison’s True North, we enter the Upper Peninsula, an area of the state that still feels like a completely different country with its wilderness-like setting of dense evergreen woods, sparsely populated few and far-between small towns, empty two-lane highways, and vast remoteness as it is separated from the Lower Peninsula by the tolled, five mile, mighty Mackinac Bridge. In this sprawling family saga, David Burkett must come to terms with the destruction of the beautiful and wild land taking place around him that is the direct consequence of his family’s wealth and livelihood in the lucrative timber business. Harrison, best known for Legends of the Fall fame, is also Michigan native who spent his childhood roaming the woods of northern Michigan.

What's New in Austenland

2011-09-12T09:37:00.000-04:00

My latest blog post for Eleventh Stack, the Main Carnegie Library of Pittsburgh's blog, was all about newly-published books about Jane Austen's works. You can read the complete post here.

Library Blogging

2011-09-05T10:12:00.002-04:00

Music: Sense & Sensibility, soundtrack

Author's photo

I love that one of the things I get to do in my job as a librarian at the Carnegie Library is write. I'm working with an amazing group of writers at the library who contribute quirky, informative, and creative content for the library's blog, Eleventh Stack. So, technically, I'm getting paid to write! :)

Here are links to all of my posts since I started at the library. In future, I will post links here to others as I write them. I only like to write about topics that interest me a lot, so here's a sampling. Enjoy!

Reduce, Reuse, and Then Recycle. August 30, 2011

Summers Gone By. July 20, 2011

Toward a Life of Less. June 27, 2011

Go Outside! June 8, 2011

What's Next?

2011-09-03T18:17:00.000-04:00

Music: Jason Mraz: We Sing. We Dance. We Steal Things.

As you've (no doubt) noticed, over the last few months, I feel like I have not had much material to write about for this blog. That is, vegan material. I think posting pictures of what I eat is old now because I no longer constantly seek out new recipes to try. I now know what I really like (& don't) and make often.

Perhaps I've written all that I can on how I am vegan? It has been four years since I changed my life in such a dramatic and amazing way. In the very beginning, it was to explain why I went vegan, how I did it and, since then, it has been how it has changed my life for the better. I just don't think I have anything else to write about on just this topic. For me, it's automatic, something I almost don't even think about. Oh, I still think about food constantly, but that's okay. I'm ever conscious of listening to my body.

So what's next? I'm thinking of just writing about topics that interest me at that blogging moment. It might be about Jane Austen, or walking, or being gentler to the earth, or minimalism. And, yes, even being vegan. These are the things that most interest me now. So it won't be solely focused on just one topic.

It has been a little over a year since I moved to Pittsburgh, got a full-time job, and slowly acclimated --who am I kidding? I'm still acclimating, probably always will until I move back home--to my new home. Moving didn't change my food habits (thank goodness) and I continue to inadvertently educate people I come in contact with when they discover that I am vegan. They don't always understand, but that's okay; food is a hot button topic for many people. I choose to live by example. I know what's right for me and what makes me feel incredible. I wouldn't change it.

Thanks to all of my vegan followers the past two and a half years. I hope you'll still follow but I'll understand if what I now write about doesn't interest you. Stay tuned.

Last Year on Chocolate Onion

2011-08-23T08:18:00.003-04:00

The nights and mornings are starting to feel like fall here (already!). Here's what I was writing about this time last year.

August 23, 2010: Quick Meals for the Dog Days of Summer I don't know about you, but when these dog days of hot summer hit, I find that my appetite kind of vanishes. I crave more fruit and fruity drinks and ice cold water. Read more.

August 18, 2010: Hearts of Palm, Tomato, & Green Bean Salad This is a spin-off of a wonderfully simple salad I enjoyed from Whole Foods last month. Read more.

Light Summer Dinner

2011-08-10T08:11:00.008-04:00

Music: Bessie Smith, Empty Bed Blues

In the summer, when it's a little too warm for a little too long, my appetite lessens. So, this past weekend, this simple meal satisfied me. It's my homemade hummus spread on some toasted cracked wheat bread, one with cucumbers and our fresh parsley the other with heirloom tomatoes and our fresh basil. Leftovers veggies on the side with some Annie's Naturals Goddess Dressing (the vegan variety). Delish.

What Else Can You Make Besides Homemade Bread?

2011-08-07T15:17:00.033-04:00

Music: Gerry O'Beirne, Half Moon Bay (with compliments to T.L.!)

Up until the summer heat really hit here, Jim was making homemade bread a few times a week and pizza every Sunday. But even with air conditioning, our kitchen gets very hot since there are no a/c vents in the room. And we don't want to make the a/c work too hard. This was the last pizza Jim made a few weeks ago, Pizza Patate (Potato Pizza). It's from the book, My Bread by Jim Lahey. It was so delicious and moist, who needs icky cheese? Cheese would definitely ruin this pizza, which the recipe didn't even call for.

Isn't it beautiful? I was in heaven! I think we'll make this for my parents next time we visit...

And, from an older bit of leftover bread, Jim made a Panzanella Salad (recipe is from the same book mentioned above), which is made with cubed stale bread that is rehydrated by soaking it in water in a bowl for about a minute, then squeezing out as much of the liquid as possible. It is then ready to be made into the salad and absorb the olive oil, red wine vinegar, salt, and pepper. We added diced onion, greens, cucumbers, basil leaves, and tomatoes.

Last Year on Chocolate Onion

2011-07-24T13:44:00.009-04:00

In the Treetops! View from my living room window.

July 28, 2010 Still Here...Lest you think I've forgotten this blog, never fear! I am now in the great city of Pittsburgh, PA in the neighborhood (or borough as they call them) of Mount Washington. (Read more)

July 30, 2010 Leftover Tofu Sandwich For lunch yesterday, I made a sandwich I've mentioned making but never described before in this blog. (Read more)

Last Year on Chocolate Onion

2011-07-17T18:00:00.003-04:00

Music: Stevie Nicks, In Your Dreams

You may or may not be as bored with this blog as I've been kind of uninspired to write it lately. I'm putting it off to still feeling homesick (it will be one year this Friday that we've been in Pittsburgh), lonely for hanging out with my friends back home, and just a general question of what to write about lately that I haven't written about before. I'm almost at my fourth year of being vegan and I think those who read this blog have accepted it and no longer question it. Which is fine. So I may need to write about other things, either in this blog or begin a new one. Or just take a break. We'll see.

This is the pizza we enjoyed this weekend; that's potatoes (yes, potatoes, soaked, dried, and then baked) on top along with onions and tomatoes. Yum!

And here's what I was up to last year:

Picnics in the Park

Edamame and Artichoke Salad

Ice Cream!

2011-07-09T20:06:00.028-04:00

Music: The Mamas and the Papas, Deliver

Whenever people ask me if I ever "crave" dairy (or meat), I can honestly tell them, "no, never." Especially when I can enjoy this:

This is made from leftovers from breakfast, one of Jim's fabulous delicious Saturday Pan Scones* (i.e., pancakes, our usual Saturday morning fare), with fresh strawberries, and a scoop of Jim's homemade vanilla ice cream.

Vanilla Ice Cream

In a blender, combine:

1 package sweetened MimicCreme (32 oz.)

2-3 tsp pure vanilla extract

Pour into ice cream maker and follow manufacturer's instructions. Sooo easy! Sooo good! And, best of all, no icky eggs to bring to a certain temperature to "kill" the bacteria (such as salmonella) lurking in your food! What could be better?

Besides the usual soy ice creams, there is also coconut milk ice cream (which I think tastes better). But even better than that, since you control all the ingredients, is homemade ice cream.

And we found some vegan organic ice cream cones at the East End Food Co-op to enjoy with our chocolate ice cream. Who needs dairy? Not me!

Also, check out this great story about a woman who creates dairy-free delights: Like No Udder (love that name!).

*This is what I call them because they resemble a cross between a pancake and a scone in taste and texture, but the recipe can be found in LuAnn Bermeo's Amazing Meals.

Salad of the Week

2011-07-04T10:44:00.014-04:00

Music: Joni Mitchell, Blue

I created this salad after browsing a few cookbooks for ideas: The Kind Diet by Alicia Silverstone and La Dolce Vegan by Sarah Kramer. This will be my salad for work lunches this week, along with some Chickpea Smash sandwiches.

Bulgur Tabbouleh with Lemon Tahini Dressing

Salad

1 C bulgur, uncooked

1 1/4 C water

Salt to taste

Cucumbers, chopped (about 1 C)

1/2 of an onion, sliced thin

2 carrots, chopped

2 C chickpeas OR 1 14/15-oz. can, drained and rinsed

1/4 C parsley, chopped

1/4 tsp sea salt

Bring water to a boil in a medium saucepan with a little salt. Add bulgur, turn off heat, stir well, then cover and let sit about 20 minutes; remove lid, fluff with fork, and let cool. Meanwhile, in a large mixing bowl, add rest of ingredients. Add bulgur and stir well to combine.

Dressing

1/4 C tahini

Juice of 1 lemon

Chopped garlic (to taste, less than 1 clove)

Dash of cayenne pepper

2 tsp Bragg liquid aminos

1 tsp ume plum vinegar

Water to thin as desired

Combine dressing in a small bowl or small glass measuring cup. Pour over entire salad and toss well. Chill before serving.

Last Year on Chocolate Onion

2011-06-28T20:43:00.006-04:00

Music: Richard Warner, Quiet Heart & Spirit Wind

In a nod to Miss Minimalis t, who I think is so cool, and a wonderful inspiration! (Also, for those new to Chocolate Onion).

June 27, 2010: Eating Well While in Transition.

June 20, 2010: The Big Salads Are Back.

Urban Homesteading

2011-06-19T12:14:00.013-04:00

Music: Zaz by Zaz (thanks, Matt!)

With all the things we do around here, I was thinking that we are kind of what you might call urban homesteaders. To me, homesteading means doing things that make you more aware of yourself and your surroundings, like being vegan makes you more aware of your body. On the practical side, it's making and/or growing your own food and/or other products from scratch instead of buying them and also being more aware of the environment (i.e., living lightly on the earth).

Over the years, with my usual propensity to overthink things--I usually ask myself, do I have to buy this? or Can I make it myself?-- and to research subjects I'm interested in to death, I gradually arrived at veganism, doing all of my own cooking, making my own personal care products, recycling, reducing, and reusing as much as possible, and extremely minimizing my possessions and home living space. So much of what I do now is just second nature but it makes me feel more grounded in this fast-paced world to move at a much slower speed. I realized today that it's really urban homesteading; creating a homemade life while living in the big city. While the idea of country homesteading is appealing, owning a house is not (at least to me) because of all the work involved, not to mention the expense of maintaining said house and property ($10,000 for a new poured concrete driveway? Seriously? I can think of better things to spend my money on!).

But living in a 700 square foot rowhouse, in the middle of a large city of about 300,000 people, I'm creating a more leisurely life for myself. I may not have a garden right now but that's by choice because we're both working full-time and J. is also pursuing an MBA. There are community garden plots in our co-op, so that's certainly an option.

About every other day, we bake bread from scratch. We also make our own:

peanut butter

breakfast cereal (muesli, granola, oatmeal)

tortillas

In addition, I also make:

deodorant (a blend of arrowroot or cornstarch, baking soda, & raw coconut oil)

deodorant powder (a mix of arrowroot powder or cornstarch & baking soda with a few drops of lavender essential oil)

shampoo (baking soda & water)

body lotion (I also use raw coconut oil straight from the jar as well as this simple recipe)

conditioner (rose water & olive oil)

face powder

face toner (a blend of rose water, orange flower water, & witch hazel OR rosewater with infused mint leaves)

hair gel (a mix of flaxseed boiled in water, then cooled and mixed with rose water and vegetable glycerine)

We clean house with:

Borax
White vinegar
Baking soda

Lemons

Essential oils

Many are probably thinking that these things must be a pain to make when time is so limited but you know what? I actually find it meditative as it forces me to slow down and these don't take long to make. But the more I read about the scary toxins that are in so many common cleaning products, skin care products, and cosmetics, I don't mind doing this at all.

We use handkerchiefs instead of paper tissue, washable rags instead of paper towels, cloth napkins instead of paper, cloths bags instead of paper or plastic, and reusable produce bags instead of plastic bags.

We buy in bulk: grains, nuts, flours, agave nectar, oil, spices, herbs, tea, dried fruit, popcorn, and beans and store them in clear jars.

In future, we have definite plans to live in an even tinier space (either a studio/one bedroom apartment or perhaps build a tiny 500-600 square foot house), use an indoor food composter (so we won't have to throw away food waste), and get by with as little as possible--near the shores of Lake Michigan; my idea of paradise.

Lemonade Time

2011-06-09T08:06:00.004-04:00

I've posted this recipe before, but I thought you might want to enjoy it again. I've been making it all week long since it has been in the eighties and nineties here in Pittsburgh lately (and warm around much of the country as well). So kick back with a tall, icy glass and a good book. In the shade, of course!

Combine and mix well:

1/2 C fresh squeezed lemon juice

3 C cold water

2 tbsp to 1/4 C raw or unrefined sugar (the finer the easier to dissolve but don't be too concerned with that). You could also use light agave nectar.

Get Your Greens Wrap & Impromptu Salad

2011-05-28T13:30:00.012-04:00

Music: Gladys Knight & the Pips, Essential Collection

It's Farmers' Market time so today we picked up a lovely mix of greens: mizuna, flat-leaf parsley, red leaf lettuce, pea sprouts, and spinach. We had both some leftover fried tofu as well as hummus, so we made 2 big wraps with some whole wheat tortillas, one with some mashed tofu & Veganaise, the other with hummus, both filled with tomatoes, radishes, & cucumbers. Then we cut them in half and shared so we each could try both.

The Impromptu salad includes leftover basmati rice, can of chick peas, can of black beans (both drained and rinsed), 1/2 can of chopped tomatoes, fresh lemon juice, fresh chopped oregano (which Jim is growing in a pot outside), a few stalks of leftover seared asparagus, and chopped sweet onions. Yum!

Salad of the Week

2011-05-22T20:38:00.008-04:00

Music: Into the Seventies, AM580

The work week is beginning once again (after a lovely weeklong vacation) so that means a salad to pack with my sandwich for lunches. This is an adaptation of Dreena Burton's Quinoa Spring Salad, except instead of cucumbers, I used radishes, instead of green onions, I used sweet onions, and instead of red pepper, I used green pepper. Also, instead of the vinaigrette recipe, I just mixed a combination of olive oil and lemon juice, sea salt, & freshly ground pepper.

And Jim has begun a weekly pizza night on the weekends, so we enjoyed this tonight, along with more mushrooms and fresh asparagus from the Firehouse Farmer's Market in the Strip District.

Tart Cherry Shortcake

2011-05-13T13:29:00.008-04:00

Music: Tori Amos, Tales of a Librarian

When I run out of bread, one of my favorite quick breads to whip up is a batch of Basic Baking Powder Biscuits (see recipe below). From start to finish, they take less than 30 minutes, and they are delicious with a hot soup.

Of course, there are always leftovers and they make an exceptional shortcake. Reheated in the toaster oven, sliced in half, and slathered with some Tart Cherry preserves from Food for Thought in Honor, Michigan, they are heavenly!

Adapted from Sarah Kramer's La Dolce Vegan:

2 C unbleached flour

3 tsp baking powder

3/4 tsp sea salt

1/4 C vegan margarine

3/4 C non-dairy milk (soy, rice, etc.)

1 tsp apple cider vinegar

Preheat oven to 450 degrees. In a large mixing bowl, stir flour, baking powder, & salt. Cut in margarine with either a fork or a pastry cutter until crumbly. Add "milk" and vinegar and mix well. Form dough into small rounds (or, alternatively, roll out on a lightly floured surface and cut with a biscuit cutter) and place on a baking sheet covered with parchment paper. Bake 12-15 minutes until a toothpick comes out clean and they are slightly golden.

When I want to get fancy, I roll the dough into small balls and place 3 each in a lightly greased muffin tin for cloverleaf-shaped rolls.

Gourmet Vegan Dinner

2011-05-07T18:54:00.004-04:00

Music: Deb Talan, Something Burning

The more I cook my own food from scratch, the less desire I have to dine out. My food just tastes better! Readers of this blog know how thrifty I am so I know how expensive it is to eat out. But the more I learn to cook different things (as well as some of my favorite repeat dishes), I don't like paying for restaurant food that disappoints me.

The last time we visited my folks in Michigan, Jim read an issue of my mother's subscription to Martha Stewart's Whole Living. In it was a super simple recipe for seitan, a protein substitute used in Asian cooking made with vital wheat gluten.

Tonight we made the halved recipe and cooked it with Stubb's BBQ Sauce, red & yellow sweet peppers, and sweet onions, then rolled it into a large whole wheat tortilla, which we split between us. So good, especially with a side of steamed broccoli rabe and baked beets. Who needs restaurant food when it's this good?

Stickin' It To The-Man!

2011-05-01T13:02:00.012-04:00

Ugh! I just opened my back door and got a whiff of my neighbor's dryer vent spewing that awful, poisonous, nasty dryer sheet smell. People, people! That stuff is toxic and you don't need it!

Let me tell you a little story. While staying with my parents over the holidays, I dried myself after a shower with a towel. Within a few hours, I had a slight rash/irritation across my belly! I asked my mom if she would wash with a "free" (of color, scent, etc.) detergent next time. Do you ever have itchy nose, eyes, or a rash like I did after using towels or clothes washed in traditional commercial laundry detergent and/or fabric softener? That could be the reason. Many years ago, a dermatologist (a D.O.) questioned me closely when I went in for a skin irritation; this is how I first learned how to listen to my body. This is how I learned that my skin (and nose) are very sensitive to many products; now they also give me a headache. So I try my best to avoid them like the plague.

There's a blog I occasionally read called Angry Chicken and the author creates many of her own personal care and cleaning products, just like I do. She writes that she enjoys that feeling of "sticking it to the man" that she gets whenever she makes something at home that advertisers would make you believe you must buy. It's so true! This is true for many things I now make myself: body lotion, laundry detergent, shampoo/conditioner, face powder, deodorant, lip gloss/balm, toner, etc. It first started because of my own skin sensitivities, then it grew to "what the hell is in this stuff?" and finally, because it's just so amazingly cheap and easy.

My newest addition is a recipe for deodorant. Remember, this is deodorant--not antiperspirant. The body is meant to sweat but this will keep odor at bay.

1 tbsp arrowroot powder (or corn starch)

1 tbsp baking soda

2 tbsp raw coconut oil

Combine all in a small bowl and stir until well combined; it should be like a white cream. To use, scoop about a pea-sized amount onto your fingertips and apply to your underarms. I've tried a few other recipes out there but this one seems to work the best for me.

Blueberry Muffins

2011-04-18T15:43:00.007-04:00

Many times, a recipe turns into something else. This recipe, from Dreena Burton's Vive Le Vegan!, called Blueberry Bounty Buns, was supposed to be a cross between a muffin and a scone but the batter came out so wet, I decided to make muffins with it anyway. The result was delicious.

One of the many reasons I love Burton's books are because she doesn't use a lot of sweetener in her recipes and she's always using lots of good-for-you ingredients (oats, whole flours, nuts, etc.). Thus, these sweet muffins are not only delicious but they are full of whole food ingredients.

1 C + 1 tbsp ground oats (rolled oats ground in a coffee grinder or food processor)

1 C whole wheat pastry flour (or unbleached all-purpose flour)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 C unrefined sugar (e.g., turbinado, cane sugar)

1/2 tsp ground cinnamon OR nutmeg

1/4 tsp sea salt

3/4 C soymilk (or rice, oat, almond milk)

1 tbsp flaxseed meal (ground flaxseeds)

2 tbsp pure maple syrup

1 tsp pure vanilla extract

1/4 C canola oil

1 C frozen or fresh blueberries

Preheat oven to 350 degrees and prepare muffin tin with paper liners (or lightly grease). In a large mixing bowl, combine ground oats and flour, baking powder & baking soda. Stir in remaining dry ingredients EXCEPT FLAXSEED MEAL. In another smaller bowl, combine "milk" and flaxseed meal and let sit for 1-2 minutes (this allows the mixture to thicken a little--this is your "egg" replacement). Add maple syrup, vanilla, and oil, and stir well to combine. Add the blueberries. Immediately add the wet mixture to the dry mixture, and stir until just well combined. Spoon into muffin tins evenly and bake for 20-23 minutes or until toothpick inserted comes out clean. Remove from oven and let cool on cooling racks.

Vegan Sampler VI

2011-04-12T13:34:00.033-04:00

So you still think eating vegan can't be delicious?! No way! Seriously?!

Mom's Refried Beans: I finally learned this treasured recipe of my childhood; thanks, Mom!! Measure 2 C uncooked pinto beans into a colander or sieve, then rinse well and pick over for small stones. Place in a large soup pot and cover with enough water to measure about an inch or two more than the beans. Let soak 8 hours or overnight. Drain & rinse well and also rinse out the soup pot. Return beans to the pot, again cover with enough water for about 1-2 inches above the beans, and cook for about an hour or until beans begin to split and are tender. Turn off and remove from heat.

In a large nonstick fry or saute pan, pour 1 tsp light oil (canola, olive, etc.) and heat on medium/high heat. Place a whole pepper (banana, green, or Anaheim are all good) in the pan (it should sizzle) and cook until browned on most sides. Add the beans (NOT the water, so just scoop out the beans and tilt spoon to side to remove water--do not discard the water from the other pan as you remove the beans. You will need this water later) to the hot pan with the pepper. Let the beans cook a few minutes, beginning to mash them (I do this with about half the beans as I like some of them left whole) as you stir occasionally. When all the beans have been added and are warmed through, begin to add the water into the fry pan by the spoonful, giving it a chance to bubble and thicken between adding the water. If you run out of water and the beans look dry, add filtered water by the spoonful. Season to taste with sea salt. Beans should take on a nice, thick, creamy appearance. Serve with rice, in tacos, tortillas, alone, any way you like! Thanks, Mom!

Speedy Seitan Salad: saute chunks of seitan lightly in oil (canola, almond, or olive) until starting to brown. Let cool, then toss in a light dressing of sea salt, pepper, lemon juice, mustard, & agave nectar.

This recipe is very loosely based on Alicia Silverstone's recipe for Alicia's Magical Healing Soup from The Kind Diet. In a large soup pot, bring 6 cups water to a boil. Add chunks of carrot, large onion slices, chopped celery, and chopped broccoli rabe (aka baby broccoli). Add 1 cube of bouillon and any type of soy-like sauce to taste (shoyu, soy, tamari, Bragg's, e.g.). Add ginger to taste. Simmer until vegetables are tender and adjust seasonings. I served it over a scoop of leftover rice.

Short grain brown rice salad with peas, radishes, lemon juice, sea salt, pepper, and olive oil. Served with a hummus sandwich with freshly sliced radishes (the pic was taken before I put the other slice of bread and greens on!).

Pizza made using the same dough recipe for our homemade bread; topped with slices of sweet onion, garlic, and tomato sauce. Baked at 500 degrees for 15 minutes.

Brownies!

2011-04-07T09:49:00.010-04:00

Music: The Byrds, Younger Than Yesterday

I don't make desserts much anymore since it's just the two of us. Instead, for a little sweet something I'll make a batch of scones or muffins and freeze most of them to enjoy later. Since our taste buds have changed so much since going vegan, the recipes I make use very little sweetener. Instead, I really enjoy the taste of the different types of flours I now use (barley, rye, oat, etc.).

For certain occasions, however, I still like to make something special. We enjoyed dinner recently at some new friends' beautiful house and I made these decadent brownies. I made this recipe because I've made it successfully before but I plan to try another, more healthy (read: less sugar) recipe in future (I just have to test it out first!). The amount of sugar in this particular recipe makes me cringe and yet, it's still better for you because there are no eggs or dairy. So here it is in all its fudgy goodness.

Brownies and Cookes Espresso Brownies (from La Dolce Vegan by Sarah Kramer)

1 1/2 C whole wheat pastry flour (you could also just use unbleached flour)

1/2 C unsweetened cocoa powder

1 1/2 C (gasp!) unrefined sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 1/2 C nondairy milk (soy, almond, rice, etc.)

1 shot espresso, cooled

1/3 C canola oil

1/2 C chopped walnuts

1/4 C vegan chocolate chips (Trader Joe's sells some)

Preheat oven to 325 degrees. Lightly oil an 8 x 8-inch baking pan or dish and set aside. In a large mixing bowl, combine flour, cocoa powder, baking soda, baking powder, & salt. Add the "milk," espresso, oil, walnuts, and chocolate chips, stirring until just mixed. Pour into baking pan and bake 55-60 minutes until center is set & an inserted toothpick or knife comes out clean. Let cool. Frost or enjoy as is.

What IS Tofu?

2011-04-02T10:17:00.004-04:00

Music: Death Cab for Cutie, Something About Airplanes

I have a very good friend who accepts my being vegan (just as I accept his eating meat) even though he doesn't quite understand it. By not understanding I don't mean he doesn't understand why I choose to eat this way but, rather, he is curious and intrigued at my lifestyle choice and what I do eat; perhaps even a little bewildered at times. He doesn't cook at all so that's part of it, but he also doesn't know a lot about what it means to eat vegan. But he's my friend and I'm always happy to explain things to him.

For example, he likes tofu when he eats it, but he doesn't know exactly what tofu is. He made me laugh when he wondered why it comes shaped in blocks "like a deck of cards." So I did a little research but I did not find an answer. My own guess would be that it's the easiest shape to form it into to sell as far as weight and volume are concerned. Also, you can cut it easily into nice slices, cubes, or strips depending on your recipe.

Tofu is made from soybeans (which, when cooked, look sort of like lima beans) which have been coagulated with water to form a solid. And, like meat, it takes on the flavors of whatever spices, herbs, or sauces you use to prepare it. If you ate beef or chicken or pork with absolutely no flavoring, it would taste like nothing--just like tofu.

There are mainly two different types of tofu depending on how you want to prepare it: Chinese-style (which can be found in extra-firm, firm, medium, and soft varieties in the refrigerated section of most grocery stores) and Japanese-style, also sometimes called silken (and which also comes in firm to soft textures), which can be found in aseptic packages on the shelf which you refrigerate after opening. I use the Chinese-style extra-firm and firm most often because they are easy to prepare for sandwiches and other dishes and they hold together well. But I also use silken tofu when I make salad dressings, sauces, or desserts for its super-smooth texture. I'm looking forward to preparing it hiyayakko style this summer, which looks quite gourmet and elegant, not to mention refreshing on a very hot day!

Tofu is quick to prepare and does not have the "ick" factor of meat preparation (blood and bones, for example), where there seem to be a million "rules" on how to prepare it properly so you don't die or suffer food poisoning. So the next time you want meat, try tofu instead. It's got protein, fiber, no cholesterol, and is low in fat. And remember, meat is none of these things!

Check out this site here for more information as well as cooking and preparation tips.

Dinner Last Night

2011-03-25T15:37:00.000-04:00

Music: My Austen film soundtracks' playlist on iTunes

Our quick dinner last night included barbecue-flavored tofu, fresh raw salad, and a grain pilaf dish. To make the tofu, take 1/2 lb of extra firm tofu, cut it in either slices or cubes. In a large lightly oiled saucepan, add the tofu and lots of your favorite barbecue sauce. I like Stubb's Spicy Bar-B-Q Sauce because I recognize all of the ingredients and it's nice and spicy like I like it. Cook over medium-low heat for 15-20 minutes, turning the tofu until it's lightly browned. Serve hot.

Here's the delicious grain pilaf I served with it; it's so quick and also nutritious. Try it instead the next time you want a rice dish.

Millet-Quinoa Pilaf (from Dreena Burton's Vive Le Vegan!)

1/2 C millet

1/2 C quinoa

1 tbsp olive oil

1 small onion, diced (about 1/4-1/2 C)

1/2 tsp sea salt

2 1/3 C water

In a sieve, rinse the millet & quinoa well and drain. In a medium-sized saucepan over medium heat, add quinoa & millet and cook about 5 minutes, stirring often. When grains are dry, reduce heat to low, add the olive oil, onion, and sea salt. Cover & let cook a few minutes, stirring once or twice. Add the water and bring to a boil. Then reduce heat to low, cover and let simmer about 20 minutes. Remove from heat and let sit covered 5 minutes.

Fluff with a fork and serve. If water isn't completely absorbed, continue to heat on low or let sit a few minutes more. At this point, feel free to add other ingredients for more texture such as 1/4 C of dried cranberries, pine nuts, pumpkin seeds, or hemp seed nuts.

Dill Dip

2011-03-20T15:51:00.020-04:00

Music: Joni Mitchell, The Hissing of Summer Lawns

One of my favorite dips has always been creamy dill dip. Next to onion dip that is. When I used to work at the St. Clair Shores Public Library in St. Clair Shores, Michigan, there was an amazing little library cafe (called The Galley Cafe in keeping with its lakeside location) that served up not only coffee but also homemade soups, salads, and sandwiches. And not just any old cafe stuff either but very unique and one-of-a-kind meals on a menu that changed weekly. It was the first time I saw dill dip used as a sandwich spread (in lieu of mayonnaise or mustard) and I quickly adopted the idea in my own kitchen. I used to buy it weekly in the summertime from the local grocery store's deli section. Then I became vegan and thought I couldn't have it anymore. Until now.

Yay!

1/2 C vegan sour cream (such as Tofutti brand)

1/2 C Vegenaise

2 1/4 tbsp fresh dill (or 3/4 tbsp dried)

3/4 tbsp fresh parsley (or 1/4 tbsp dried)

1/2 tsp sea salt

3/4 tbsp minced onion (I used green onions)

Stir all together in a bowl until well blended; let chill to enhance flavors. Enjoy as a dip with your favorite raw vegetables or use as a sandwich spread with crisp sliced radishes, cucumbers, sweet onions, avocado, greens, thick slices of tomatoes...whatever suits your fancy.

Soup of the Week

2011-03-14T16:13:00.014-04:00

Music: Journey on shuffle on my iPod

This week's soup has the spicy flavor of herbs and spices with the added texture of rice. Instead of the wild rice called for in the original recipe (which I don't always have in my pantry), I used long grain brown rice instead and it works wonderfully. Also, instead of blending the soup as the recipe suggests, I preferred a broth-like soup. But feel free to blend it to make it creamier if you like it that way.

One Wild Chick Soup adapted from Dreena Burton's Eat, Drink, and Be Vegan!

1 tbsp olive oil

1 large sweet onion, diced (her recipe called for 1 1/2 C of red onion, which would add a stronger flavor but look prettier)

3 stalks celery, diced

2 large carrots, diced

3 large garlic cloves, minced

1/2 C uncooked long grain brown rice, well rinsed

1/4 tsp sea salt

fresh ground pepper to taste (I like it spicy!)

1 tsp dry mustard

1 1/2 tsp dried thyme

1 1/2 tsp dried oregano

1/2 ground sage

1 14-oz can chickpeas (garbanzo beans)

6 C water

2 vegan bouillon cubes

2 tbsp nutritional yeast

In a large soup pot, heat oil and add onions, celery, carrots, garlic, rice, and all spices, stirring to combine. Cover and let cook about 5-6 minutes, stirring a few times. Add chickpeas, water, and bouillon cubes and stir to combine. Bring to a boil then reduce heat, cover, and let simmer 40-50 minutes until rice is fully cooked and split so that you can see the inner grain. Remove from heat. If desired, blend with a hand blender, then season to taste with more salt and pepper.

This recipe makes a lot so feel free to freeze some of it if you don't think you will eat it all within three or four days.

So...What About Exercise?

2011-03-09T16:00:00.013-05:00

Music: R & B on shuffle in iTunes

Today's smoothie: parsley, frozen strawberries, avocado, banana

Let me preface this post by saying that I've never been into team sports; I'm one of those people who have bad memories of waiting to be picked in gym class for kickball or volleyball. Oh, the dread. And, while I loved swimming, I was too chicken to go out for my school's swim team. But, growing up, from about age four, I took ballet until I was sixteen at both Pamela's School of Dance in Dearborn and the Rochester School of Ballet in Rochester. Needless to say, I wasn't a natural, however, I did learn some key things for which I'm forever grateful: discipline, grace, good posture, flexibility, and a deep love and appreciation for the arts, especially ballet and classical music (thanks, Mom!).

Anyone who has ever taken ballet knows how strenuous it is on the body. I was fortunate to never have injured myself but soreness and calloused feet were the norm. But the flexibility has stayed with me because I continue to practice daily yoga.

About twenty years ago, I took my first yoga class through Rochester Community Education with instructor Mariana Smith. She was wonderful; patient, attentive, and very knowledgeable. Her voice was soothing as she walked around the softly lit room (complete with meditative music playing in the background) during practice to correct here and there and offer alternative poses for those with knee or neck problems. Later, I took another class with a different instructor who did not do any of these things and I could see how some people could hurt themselves doing yoga.

I no longer take regular yoga classes (due to mostly expense and the fact that I prefer to do it solo) but I am thinking of taking the occasional class. I really need a new yoga mat, though; I'm currently using the same rug mat I've used since I started yoga and it has holes in it and is flaking onto my wood floors. Very bad. I'd be embarrassed to bring it to a class. I'm just worried about buying an expensive mat (they run between $45-65) and then having it be slippery.

Besides yoga, which I sometimes do twice per day (being underemployed such as I am), I walk for 30-45 minutes a day when the weather is nice. For me, that means over 40 degrees and sunny without any wind. I'm a big wimp about feeling cold. Here in Pittsburgh, the hilly streets create quite the workout to get the heart rate going.

Finally, I meditate every evening before I go to sleep for about 15-20 minutes. The best focusing technique for me is to picture the color white: white sand, white snow, white bright sun. Usually, at the beginning of a session, the white is smudged with lots of colors and, in my mind, I try to smooth white into my images. The more white, the deeper I'm getting into my meditation.

Tofu Rancheros

2011-03-02T14:12:00.012-05:00

Music: Todd Rundgren on shuffle on my iPod

Last summer, while living with my parents, my mom tried tofu for the first time. She used to be a big cook so she is always curious about kitchen techniques and new recipes and, since she's not used to cooking vegan, she was usually poking around the kitchen while Jim and I were whipping up our meals.

So when she tried it I asked her what she thought. She said, "tastes and looks like eggs." That's why firm tofu is perfect for making these tofu rancheros. I looked at several recipes in my cookbooks, and came up with this on my own based on what I had in the fridge. Rolled up in Jim's homemade tortillas, they were delicious with some sauteed zucchini.

1/2 lb. (or 1/2 the package) of a 14-16-oz package of firm or extra firm tofu, crumbled (after drying it well, I just smash it with a fork in a mixing bowl until it's crumbly)

1/2 C salsa (or enough to make the mixture moist)

chopped veggies of your choice (I used onions, green pepper, jalapeno)

1/2 tbsp oil (just enough to lightly coat the pan)

In a nonstick fry pan, saute all veggies in the oil on medium heat until onions are translucent and tender, about 5 minutes. Add tofu and salsa and cook until lightly browned, about 3-5 more minutes. Add more salsa so it doesn't dry out. Serve hot.

Alternatively, I used the other 1/2 of the tofu package with some soy chorizo (instead of salsa) and veggies a few days later. Just as good and very spicy.

Sandwich Spread of the Week

2011-02-24T10:14:00.008-05:00

What do I put in my sandwiches if I don't eat meat or dairy? Delicious, fresh spreads made with chickpeas or other beans. Check out my sandwich spread for this week:

Adapted from Goddess Garbanzos (from Dreena Burton's Eat Drink & Be Vegan)

1 can chickpeas (garbanzo beans), drained & rinsed

5 tbsp Annie's Naturals Goddess Dressing

2 tbsp Vegenaise

3 tsp fresh lemon juice

2 tsp tahini

1/4 tsp sea salt

1/2 C celery, minced

4 tbsp granny smith apples, minced

In a food processor, pulse all ingredients EXCEPT celery & apples until blended but still chunky. Stir in celery & apples. Serve on fresh bread or crackers with greens and veggies of your choice (I like onions, avocados, radishes, or cucumbers).

Risotto, Anyone?

2011-02-22T08:00:00.001-05:00

Music: The Decemberists, The Hazards of Love

While I love it, I've usually avoided making risotto for two obvious reasons: it is a real pain to stand at the stove constantly stirring and it is often made with gooey, drippy, disgusting, hard-to-clean, fattening, cheese. I was very excited when I found this recipe and, even more, there's only 4 ingredients.

With Nava Atlas' Vegan Express, there's no more excuses to avoid trying vegan. Her recipes are outstanding, use whole, fresh, and delicious foods, and can be made in under 30 minutes. I especially love that she includes menu suggestions for other recipes that complement the dishes. She also has a web site and I also follow her on Facebook, where she posts new recipes. Here's a link to this fabulous baked risotto recipe--so easy you will scream. It makes a lot, so I probably will halve it the next time I make it.

Un-Chicken & Rice Soup

2011-02-15T15:00:00.001-05:00

So here's a recipe that imitates all the wonderful flavors, textures, and spices of that old standby, chicken soup, but without the meat.

This recipe is made with seitan, which is essentially vital wheat gluten. Before you freak out on me (and, really, I don't get that when you'll handle raw, dead animals--the epitome of "ew!"), give this a chance.

The recipe calls for making your own gluten first, but I had some West Soy brand seitan in the refrigerator so I used that. Next time, because it is so easy, I will definitely try making my own. If you have a gluten allergy, simply use firm or extra firm tofu instead, cut into cubes.

From the wonderful Sarah Kramer's La Dolce Vegan, try this the next time you're hankering for some good old-fashioned un-chicken soup!

"Chicken"

2 tbsp instant vital gluten flour (Bob's Red Mill brand makes some)

2 tbsp water

OR use pre-packaged seitan or tofu, cut into cubes

Soup

1 small onion, chopped

1 tbsp olive oil

1 celery stalk, chopped

1 carrot, chopped

2 garlic cloves, chopped

2 1/2 C water

1 bouillon cube

1/2 tsp dried parsley

1/2 tsp dried thyme

1/2 tsp salt

Fresh ground black pepper to taste (I like it spicy)

1/4 C basmati or jasmine rice

In a bowl, combine gluten flour & water & mix to form a dough. Knead it well and form into a tube shape and cut into cubes, about 1/4-inch to 1/2-inch. Set aside.

In a large soup pot, heat oil on medium heat & saute onions until translucent. Add celery, carrots & garlic & cook for 5 minutes more. Add water, bouillon cube, "chicken" cubes, spices, & rice. If using seitan or tofu, DO NOT ADD YET. Bring to a boil, then reduce heat & simmer 15-20 minutes until rice is cooked. Add seitan or tofu if using, heat for 5 minutes more, then serve.

My Favorite Products

2011-02-10T10:00:00.004-05:00

Music: swing genre on shuffle on my iPod

Many people have asked me how they can transition to being vegan or, at the very least, eating more vegan meals. I think it's important to start in a few ways. First, when you plan your meals, take some of your favorite recipes and tweak them a little. If it calls for chicken, replace it with some firm or extra firm tofu. If it calls for white rice, replace it with brown. If your recipe says butter or cheese, replace with a vegan "butter" or "cheese." If your soup recipe calls for beef bouillon or broth, use a vegan one.

Second, when you plan your meals, make half your plate vegetables, a quarter of it some sort of grain (whole wheat bread, brown rice, quinoa, etc.), and a quarter of it a bean dish or salad OR a vegan protein such as tofu, tempeh, or seitan.

Third, on a weekend day (or other time you have off regularly during the week), make it a point to make one big salad (with a bean, grain or tofu for "weight"), a big soup (preferably enough for several days or even to freeze half of it), and a sandwich filler (such as hummus--and, by the way, there are TONS of different homemade hummus recipes out there so don't just limit yourself to the standard chickpea/tahini ones--or tofu slices). That way, you'll have enough ready-made food for the week and you can then add a green vegetable or raw salad to enjoy with any of these dishes.

One of the first things I did when I decided to go vegan was to change what was in my refrigerator and pantry. This was the initial "expense" (if you want to call it that) to change the products I was using and replace them with vegan choices. I took out all the white flour, rice, sugar, butter, milk, etc. If it was unopened, I offered it to friends or family or even a food pantry. If you don't want to throw away opened packages, make it a point to use them up and then buy vegan alternatives.

What follows is a pretty lengthy list of some of my favorite vegan-friendly food and non-food products. I no doubt have missed a few but, if I think of them, I will repost later. I hope you find it helpful. Here in Pittsburgh, I shop at Trader Joe's, the East End Food Co-op, and Right by Nature.

Vegenaise

The very best vegan mayo out there. I've tried Nayonaise & it's just not to my liking. You will not be able to even tell that this is vegan it tastes that good. Many of my non-vegan friends use this, too. Purchase at Whole Foods or any local health food store in the refrigerated "dairy" section.

Trader Joe's Organic Tofu (firm or extra firm)

Not only is this tofu (found in the produce refrigerated section) inexpensive, it's also organic and holds together exceptionally well when fried or baked. I've tried others and this is the best.

Trader Joe's brand organic canned beans & chickpeas

Trader Joe's beats all prices for canned goods and these are organic, too. I buy all kinds of beans to have on hand for hummus, soups, & salads. Alternatively, if you have a pressure cooker, you can buy dry beans and chickpeas; that's even less expensive.

Boca Chik'n Patties

These are a great once-in-awhile product to have on hand, especially if you're transitioning to more vegan meals. I have them when I'm in a hurry, either on toasted buns with Vegenaise & all the fixings or cut up in salads or pita pockets. Available at most grocery stores, including Whole Foods and Trader Joe's.

Boca Vegan Burgers

Like the Chik'n Patties, these are the "beef burger" alternative. Enjoy with ketchup/mustard, etc. as usual burgers. Again, available at most grocery stores in the frozen food section.

Food for Life Sprouted English Muffins

These are absolutely delicious toasted & "buttered" for breakfast or even as sandwich bread. Available frozen at Whole Foods and local health food stores.

Trader Joe's Pure Maple Syrup, grade B

Sorry, folks, but Aunt Jemima & Mrs. Butterworth are NOT pure maple syrup. This is the real stuff sold in a huge wine-size bottle. Keep refrigerated after opening. I also use this as a sweetener in some of my baking recipes that call for a liquid sweetener and Jim sometimes uses it when he runs out of agave nectar as a coffee sweetener.

Trader Joe's Original Soymilk (refrigerated or aseptic)

This soymilk foams up exceptionally well for my morning latte but I also use it for cereal as well as baking. Trader Joe's sells it for the least expensive price, either refrigerated or on the shelf in those boxes.

Trader Joe's Soy Chorizo

Again, this is a once-in-awhile product that I love. I'm Mexican and grew up with "real" chorizo but, let's face it. It's really only the spices and texture and this product has it. I cannot tell the difference. It's that good. Sold in the refrigerated section with the produce.

Pacific Hazelnut Milk

This is Jim's choice for his coffee. We buy it at the East End Food Co-op here in Pittsburgh for the best price but it is also available at Whole Foods and most local health food stores. If not, ask & they may special order it for you.

Earth Balance Buttery Spread

You will not be able to tell that this is not real butter. It's sooo good. In most grocery stores and health food stores, including Trader Joe's (best price) & Whole Foods in the refrigerated section.

Shedd's Willow Run Soybean Margarine

This is great for baking, just use when the recipe calls for margarine. In the refrigerated section of most grocery stores; again, Trader Joe's has the best price. I could not locate a manufacturer's web site for this brand.

Food For Life Sprouted Sesame Seed Buns

My bun of choice for the Boca Chik'n Patties & vegan burgers. Either toasted or fresh, these are a generous size (regular inedible white buns are loaded with high fructose corn syrups & are usually smaller than your burger!) and the sesame seeds are numerous! Found in the frozen food section at Whole Foods or local health food stores.

Annie's Naturals Ketchup

Again, most regular ketchup is just high fructose corn syrup, this is the real deal, tastes great, and is organic. Sold in most grocery stores right next to the nasty ketchup.

Looza Fruit Nectars

I love these pure fruit nectars in all flavors (but especially apricot & peach). I love to make carbonated drinks with half Looza & half sparkling water (aka seltzer or club soda) in the summertime over ice. Buy at any grocery store near the juices.

Okabashi shoes

Vegan casual footwear that is affordable (about $14.99/pair) and recyclable. They make all their shoes from recycled materials and, when you're done with them, you can send them back to Okabashi for recycling to make more shoes!

Food for Thought Tart Cherry Preserves

These are made in Michigan and are sooo delicious, fresh, and whole. They have really neat flavors like Blackberry Shiraz and Autumn Berry. You can buy by mail or at Michigan Whole Foods' stores--I buy about a dozen whenever I go back home.

Bonne Maman Strawberry Preserves

I buy these when I run out of Food for Thought. Sold at most grocery stores.

Preserve Toothbrushes

Made out of yogurt cups, you can recycle these by mailing them back to the company or place them in the available recycling bin at most Whole Foods. I buy these at Trader Joe's for the best price but they are also sold at local health food stores and Whole Foods.

Eco Dent Tooth Powder and Gentle Floss

I love this stuff, even my dental hygienist has taken to buying some for me to use when she cleans my teeth (thank you, Jayne!). I buy it at Right by Nature or the East End Food Co-op here in Pittsburgh but it's also available at Whole Foods and local health food stores.

Trader Joe's Recycled Bathroom Tissue

The name says it all, plus it's very soft.

Bob's Red Mill Ground Flaxseed Meal and Wheat Germ

I use these in baking but also in smoothies and my homemade muesli and granola. I even give my cat a small spoon of the wheat germ with her food in the mornings. Normally, I try to buy in bulk but, since these items have a short shelf life, I prefer to buy them packaged. Keep refrigerated after opening. Available in most grocery stores.

Pure Soap

I have very sensitive skin and this is the only soap I find I can use. I buy it 24 bars at a time online from Gaiam. For $24.99 (including postage), it's the only soap that doesn't dry out or irritate my skin.

Mac-N-"Cheese"

2011-02-04T09:45:00.025-05:00

People often ask me how in the world I could ever give up cheese. Well, if you only knew what was in cheese exactly and how it is made (not to mention the health effects of eating it) and the how and why of its addiction, you might find the willpower to abstain.

That being said, I didn't automatically jump into finding an alternative vegan cheese like I thought I would. Many soy cheeses are still made with casein, a milk protein, used as a starter. Daiya is a new brand that comes pretty close but, you know what? I don't miss cheese enough to care. And I REALLY hate cleaning dirty pots and pans of melted cheese, vegan or not. I just can't picture that mess in my body, too. Ew.

Anyway, there are still a lot of recipes out there to imitate the texture & tangy-ness of cheese. Most recipes call for something called nutritional yeast, which is an inactive yeast that is also a source of B-12. This site has some suggestions for its use.

Think about subscribing to Jill Ovnik's free online newsletter. It's full of great tips, stories, & super easy vegan recipes! Here's one of them.

Mac-N-Cheese

3/4 lb. pasta (penne, elbows, small shells, or bow ties work well)

1 C cashews (preferably raw but not required; if using salted, omit salt in this recipe)

1 4 oz. jar pimientos (aka roasted red peppers); about 1/2 C

3 tbsp nutritional yeast (available at Whole Foods or natural health food stores)

1 tbsp lemon juice

1 tsp garlic powder

1/2 tsp sea salt

1/2 tsp paprika

1/4 tsp dry mustard

Soak cashews in 2 C water for several hours or even overnight. Drain before using.

Cook & drain pasta according to package directions.

In food processor, combine all ingredients (except pasta) & blend until smooth & creamy. Add to cooked pot of pasta with 2 tbsp vegan margarine. Add some rice or soymilk to desired creaminess. Enjoy!

Two Tabbouleh Salads

2011-02-01T18:35:00.026-05:00

Today's smoothie: frozen banana, frozen strawberries, fresh parsley

I love adding grains to my salads and so tabbouleh is one of my favorites. These two recipes are made using bulgur, which resembles couscous but is a little larger and cooks up as fast as quinoa (about 15 minutes). Both of these recipes could use any grain of your choice; in fact, in the second one, I did not have enough bulgur so I used some long grain brown rice along with the bulgur. Both tabbouleh salads are wonderful on their own or as a side dish with your sandwich. Make some on a Sunday to enjoy during the work week with your lunch!

Winter Tabbouleh

1 C bulgur

2 C carrots

2 C celery

1 small to medium onion

Juice of half a lemon, or to taste

1-2 tbsp olive oil

Freshly ground pepper

1/4 tsp sea salt

Cook bulgur in 2 C boiling water for 15 minutes with 1 vegan bouillon cube. It should absorb all the water.

To chop celery, carrots, & onion, place all in a food processor & pulse until they're in small bite-size pieces.

Combine all the ingredients in a large bowl. Chill before serving to blend flavors.

Radish Tabbouleh (from The Kind Diet by Alicia Silverstone)

1/4 tsp sea salt

1 C bulgur

2 tbsp fresh lemon juice (you could also use lime)

1 tbsp olive oil

1/2 C finely chopped fresh parsley

2 scallions, both white & green parts, minced

1/2 C thinly sliced radishes (cut in half if large)*

Bring 1 1/2 C water to a boil with the salt. Place bulgur and boiling salted water in a heatproof bowl. Stir then cover the bowl with a plate & set aside about 20-30 minutes, or until water is absorbed. If it doesn't absorb all the water & the bulgur is tender, drain in a sieve.

In a large bowl, combine all ingredients. Chill before serving to blend flavors.

This is the Radish Tabbouleh with a white bean hummus sandwich & another side salad of lettuce, Spanish olives, carrots, & avocado.

*I found these beautiful "Easter Egg" radishes at the East End Food Co-op, so-called because they were the colors of Easter eggs. I just love trying new things!