Veg*n Cooking and Other Random Musings

Friday, June 13, 2008

Roasted Veggies with Cranberry Beans, Marinated Roasted Portobello Mushrooms, and Brown Rice

This meal could have also been called 'Really Simple Food That Speaks For Itself'. I am always amazed at how good veggies are when roasted. They don't need anything, just a bit of salt. They have enough of their own flavor.

I was looking for a simple, yet tasty and healthy dinner the other night, and I think I found the perfect meal! Brett and I raved about this and were also happy with how good something so basic could be.

We made some long grain brown rice and cranberry beans to go with the roasted veggies.

The portobello mushroom was marinated in balsamic vinegar, olive oil, and about 1 tsp of juice from a jar of kalamata olives (Brett's idea - a good one too!) for a few hours and then roasted, along with a zucchini, red bell pepper, garlic, some small onions from our CSA, and some asparagus.

Once all the veggies were roasted, I sliced them up, tossed them with just a bit of olive oil, and layered them over plates of brown rice and beans. This was a really good meal.















Marinating the portobello.















Pan full of veggies ready to be roasted.















The finished product. Yum!

Remember when I talked about the lovely bagel sandwiches Brett and I have been enjoying the other day? Well, I had actually taken pictures of the sandwiches and fruit, but was too lazy to post them. So I'll do it now. :-)















This was Brett's sandwich. He had veganaise, spicy mustard, leaf lettuce, tomato, cucumber, and pickles. And of course, some beautiful organic cherries.















My sandwich was the same as Brett's less the pickles. I also had an organic peach and some extra cucumber slices on the side.

And finally, Brett and I made a really awesome find the other day. Now, I'm not sure how many Americans have noticed that Coca Cola does not taste like it used to, at least not how I remember it as a kid. I chalked it up to the fact that they now use high fructose corn syrup and a myriad of other crazy chemicals. As a result, I do not drink 'regular' soda anymore, I rarely drink 'non-regular' soda, but when I do it is generally Izze or Jarrito's (Mexican soda, are you surprised?). Well, when Brett and I were at the store the other day, browsing the 'ethnic' aisle, we noticed Mexican Coca Cola, in a glass bottle (how soda should be), sweetened with sugar, and with an ingredients list about half as long as American Coca Cola. It was far more expensive than American Coke ($1.69 a bottle for this stuff), but it is so much better than American Coke, seriously. I won't drink it very often, as it's expensive, comes all the way from Mexico, and, well, soda is not all that good for you, but it will make for a nice treat from time to time.

Check it out:



















Refresco is right! ;-)

'Til next time.

Tuesday, June 10, 2008

Marinated Portobello Mushroom and Veggie Fajitas with Chile-Lime Sauce

I've been on a slight marinating kick lately - especially marinating mushrooms and veggies for Mexican-ish food. This time I decided to highlight the portobello mushroom in a marinated fajita as, well, they are one of both Brett and my favorite mushrooms.

This is another spicy dish, for less fire, omit some of the hot peppers from the 'veggie mix' in the fajitas.

Since Brett and I aren't eating avocados for a month, I've decided to try to be creative with salsas to go with our meal so guacamole and avocado won't be necessary. I decided to go with a Chile-Lime sauce this time and it paired with the marinated mushrooms and veggies well. The sauce is also pretty spicy, remove the seeds from the peppers before blending if you want a milder sauce. Brett made some tofu sour cream and it turned out excellent this time, I love the way the tofu sour cream compliments really spicy food.















Chile-Lime Sauce
2 serrano chilies, minced
1 habanero pepper, seeded and minced (optional)
1/4 yellow onion, chopped
4 cloves of garlic, minced
1/3 cup veggie broth
juice of one lime
cumin
pinch sugar
pinch white pepper
pinch salt

Heat a few tablespoons of water in a small skillet. Add the peppers and onions and cook for about 10 minutes, add the garlic and cook another 3-5 minutes. Drain any excess water and transfer to a food processor.

Add the rest of the ingredients and blend until smooth.

Return to the stove in a small sauce pan. Simmer on low for about a half hour until thick.















Mushrooms and veggies marinating.















Just Another Fajita Marinade

1/8 cup vegetable oil (you could get away with less, but this marinade does need some oil)
1/4 cup red wine vinegar
juice of one lime
4 cloves of garlic, crushed
2 chipotle chilies in adobo, roughly chopped
4 dried New Mexican Chile peppers, roughly broken up
1 tsp. sugar
Mexican oregano
chili powder
cumin
ground coriander
salt
dash white pepper

Combine all ingredients in a large bowl and marinate veggies for at least an hour. Remove dried chilies and chipotle chilies (if desired) before cooking veggies.

Marinated Portobella Mushroom and Veggie Fajitas
Marinate the following veggies:
2-3 cups portobello mushrooms, sliced thin
1 red or yellow bell pepper, seeded and sliced
2 jalapeno peppers, seeded and sliced
1 serrano pepper, seeded and sliced
1/4 red onion, sliced

The Other Stuff:
small tortillas
Chili Lime Sauce
tofu sour cream

Heat a skillet over medium heat. Add the veggies and cook for 15-20 minutes, adding more marinde if neccesary, or until soft.

Divide filling in two bowls. Serve with warmed small tortillas, Chile-Lime sauce, and tofu sour cream.

I love fajitas, and marinating veggies is an incredibly easy way to take a meal to a different level.

'Til next time.

Monday, June 9, 2008

Garden Update #10

So, as I'm sure anyone in the Midwest knows, the theme of, well the season really, has been a lot of rain and a lot of wind. The plants seem to be doing well so far, a few peppers have gotten knocked off (sadly, including the poblano!), but we are seeing a lot of blooms and a lot of little peppers, so all in all, we can't really complain too much.

We added a layer of hay to our community garden plot this weekend. The owners of the land the garden is on are kind enough to donate hay to the gardeners. Now, I have to be honest here - at first, I had no idea why one would add hay to the garden, I really didn't, we decided to add a layer of hay because - well, all the other garden plots had hay on them and they seemed to be doing a lot better than ours. I'm not afraid to admit that neither Brett or I truly know what we are doing, we are learning as we go. Anyways, after some basic thought about why one would put hay on the garden, it seemed obvious, it keeps weeds down and moisture in, it might do more than that, but this is my theory.

Here is the community garden:
































The banana peppers at the community garden plot seem to be doing quite well. The one pictured above is pretty cute, a short stubby little pepper. :-)

Here is the container garden, I apologize that they are all shoved together like this, but this is how they have been weathering the strong winds this week. We lovingly call them the 'huddled masses':















The cayenne pepper has really grown this week. You should see all the little peppers growing on this thing! Last count was 8 peppers!















I love this picture. I hope you can see just how big this Hungarian Wax pepper has gotten in a week, I think it has tripled in size!















Banana pepper going strong.

The CSA and farmer's market are getting better each week. On a sad note, many stands at the market noted on Saturday that they were selling the last asparagus of the season. I love asparagus, and I suppose the short season helps keep it special.

Check out this week's CSA/Farmer's Market load:















We've got: onions, radishes, leaf lettuce, spinach, asparagus (from the farmer's market, not the CSA), collard greens, a large cucumber and two tomatoes (from the farmer's market, not the CSA).

We made bagel sandwiches with this lettuce, cucumber, tomato, with a little veganaise and spicy mustard, paired them with peaches and cherries, and had ourselves a fantastic lunch.

I thought I'd end this post with a picture of a funny looking strawberry Brett came across when slicing up a container full of strawberries.















Cute huh?

'Til next time.

Sunday, June 8, 2008

Balance

I know I’ve posted some 'heavy' commentary lately, but I’ve had a lot on my mind, to those of you who come to this blog predominantly for the food, I apologize – this is more commentary.

This post is going to be quite a bit more personal than usual, I generally try to limit my commentary to things that I feel will educate or enlighten people, but I think that getting one’s feelings out in the open can be very therapeutic, which is something I need right now – and perhaps if any of you desire, you will learn more about me. This will probably be hard to follow, but hopefully will be at least partially coherent.

::Climbing on my soap box::

I think whoever said ‘ignorance is bliss’ was not only spot on, but must have been a strong seeker of knowledge. You see, at least in my experience, the more you learn, the more you realize you don’t know. There are times when it can feel like the weight of the world are on one’s shoulders and you have no clue what to do or even what’s really going on anymore.

I’ve said before I’m a much different person now than I used to be, what I mean by that is that I used to be a quite selfish person who didn’t see beyond my own conception of reality. I’ve often wondered where I began to see a world beyond myself, and to question who I was as a person. I think I began to change while in college (big surprise). I took a social psychology course with an incredibly radical teacher who opened my eyes to many concepts that made the world around me make more sense, and also to ask more questions – of others and myself. This started what one could rightly call an obsession with knowledge and learning.

Over the years I have experienced my share of cognitive dissonance. Basically what that means is that I had closely held beliefs and views that were shattered upon being exposed to new information. It makes for a lot of discomfort, but it also opens up the possibility for personal change, which is how I tried to approach it.

Long story short, I’ve changed very much over the past few years – my values, my priorities, my view of my place in the world and my responsibility to others. But perhaps more important than that is I’ve almost gone from one extreme to another – from being too selfish to not selfish enough, to a point where I find myself needing to seek balance, to find consistency, to determine what parts of the things I’ve learned that I want to internalize, and how to break the notion that I need to fit into some sort of ‘box’ (this is also called conformity).

Once I began to question and accept basic things – such as the history taught to me in public school was akin to propaganda – as is our modern ‘mainstream’ media, that politics is dirty and really has little to do with ‘we the people’, and the ‘real world’ isn’t necessarily a friendly place, I began to look at more specific concepts. I began learning about things like peak oil, the environment, social justice, economics (the American economy is a dirty and quite scary ‘house of cards’), and so on. This led me to begin to change many of my behaviors (and of course Brett too, these are changes made together) such as giving up a junker car rather than fixing it or getting a new one, becoming a vegetarian, reducing my waste, reducing my spending, reducing and being conscious of my energy and water consumption, making more mindful choices, learning to cook, learning to garden, trying to educate others, and so on.

But what I found at every turn was that the problem was bigger and more complex than I had originally thought. There was always more to do and that I could never possibly do enough. The more I learn, the more I also realize how unprepared myself and the world is for the ‘doomsday’ version of how tomorrow might be – due to war, famine, climate change, economic collapse, declining energy, you take your pick.

Awhile ago, I began to feel guilty spending my time doing activities that I enjoyed, such as playing video games, enjoying music, being outside, watching birds, etc. I could be learning more, reducing more, educating others! I know now, having given myself time to get my head around this that I have been being irrational, but just because I understand many concepts of psychology does not make me immune to falling prey to them myself. This guilt led me to spending pretty much all my free time watching documentaries, researching more, formulating posts and commentary, even joining and delving head first into activism (I quickly decided that I do not think political action is really the most effective avenue for change at this point.), and to be completely honest, the world out there isn’t all that pretty. The problems are big – probably too big, and there is always more to be done – but what I have been coming to realize is that I don’t have to be the one to do it all – it’s impossible, and wouldn’t even be desirable if I could. I can’t even know everything about one subject– things are just too complex.

Lately, the world has seemed a pretty bleak place to me, our prospects seem pretty bad at times, and it seems the problems are so large in number that they may be insurmountable. I have worried greatly for the future – to the point of not really enjoying the here and now, which is all we really have, we have no way of predicting the future. In my guilt and worry, I’ve forgotten how far I’ve come, how many positive things I am doing to make things better, and the amazing person I’m doing it with – I now need to learn how to balance the enjoyable aspects of life with the ‘real’. I’ve come to accept that I can’t feel guilty for enjoying myself or doing something simply for the sake of joy, what good am I to the world if I feel helpless and depressed all the time? Not to mention, there are still many things to smile about right now. Relationships, nature, cooking, gardening, music, being silly, letting loose – essentially, I need to lighten up, which isn’t something I ever thought I would have to tell myself, I’ve always been such a laid back person. Honesty with oneself is not always pretty, but honesty is something I value very much, and I have to hold myself to the same standards as I hold others.

I’ve also had to convince myself that there is little value in labels or embracing them – especially when I don’t really fit them. I don’t think I feel comfortable calling myself an environmentalist anymore, I no longer actively do anything to change the way things are aside from trying educate others when I can and living my life how I think it should be lived, I find activism to be ineffective at the current moment. Essentially, one would be very accurate to say that I hold a lot of the basic principles that environmentalists do, but I feel that there are values or opinions implied in the term that I do not necessarily share.

I also don’t feel comfortable calling myself a vegan – not necessarily because of my current dietary choices, but more what it implies. I did not become a vegetarian for ethical reasons, this part of the ‘argument’, so to speak, wasn’t something I reflected on until a later time. I did it because meat production is incredibly environmentally destructive on the massive scale it is today. Now, don’t get me wrong, I’ve always felt that the way we ‘rear’ modern livestock is cruel and shameful, but at the time I wasn’t necessarily morally opposed to the idea of eating meat in general, it was this meat, reared this way. I should note that I gave up all dairy products before I even became a vegetarian – I have a mild allergy to dairy which causes me to become very stuffy when I consume it, so for obvious reasons, I quit consuming dairy products.

This vegetarian diet worked well for me for awhile, I also began to shop more locally and try to eat things in season as well. Then I began learning about modern, large scale egg production and how harmful this too was on the environment and the chickens. I again felt cognitive dissonance and ruled that I could no longer eat eggs, any eggs. Again, eggs were not something that I had or even still have a moral conflict with consuming. I do understand the ‘pro-life’ argument (though respectfully disagree), or individuals who feel we don’t have the ‘right’ to use animals for our own gain, to exploit them in any way - this argument I can go along with to an extent, but I think competition is a natural part of life and we wouldn’t have gotten to the point humans have had we as a species not been willing to compete. That doesn’t make it ‘right’, but I’m not sure nature understands such concepts, nor ones such as ‘justice’. Those are concepts that humans created who ourselves have much difficulty internalizing as a whole. I am in no way trying to discredit ethical veganism or the more law or philosophically oriented reasons for being a vegan, not at all, I think those are very valid viewpoints, I am just trying to explain why those explanations don’t work for me. And I have to point out that I think it’s perfectly alright that people have many different reasons for doing the things they do. I personally had to get here a different route and I have a different perspective, that’s all.

What I’m saying is, say I had a chicken, I would of course treat her properly, and she would quickly become my companion. Would I eat that chickens eggs? Yes I probably would, because I would know that I was being light on the environment, treating the chicken well, and that the egg would never be fertilized since I would not have a male. Would I eat the chicken? No. Am I going to go eat eggs tomorrow? No, of course not. I am very unwilling to even buy eggs from the farmer’s market as I have no insurance what the scale of the operation is, what the animals were fed, how they were treated, how their waste was handled and so on. My basic point is that I feel uncomfortable calling myself a vegan when I am unsure that I will never consume an egg again, eating eggs isn’t vegan, and for this and other reasons I have chosen not to call myself vegan.

I will say quite openly and honestly that I am very torn about how I feel about honey. Truly. And that is how I will leave that one.

As I have reflected on my reasons for being a veg*n or whatever you would like to call it, I began to realize that I have a tendency to discredit emotion or any sort of effective reasons for my holding a belief, which is silly. I will never eat meat again unless my life depends on it – and even then I’m not so sure, if times were so desperate that I was faced with that decision, they might not be times worth living in. Even if suddenly, all CAFO’s were shut down, and meat began to be reared in an environmentally benign way, I would still not eat meat as I have a problem with eating another creature – plain and simple. I do not judge others for eating meat and do not think the world should become vegetarian, but I personally cannot eat an animal, it just seems wrong. While this wasn’t my initial, or even still, my primary reason for not eating meat, should that primary environmental aspect be removed, then I would just have the moral or ethical argument, and that’s alright.

I feel that I am beginning to absorb some of what I’ve learned and experienced – it’s going to take awhile. I’ve learned to be more honest with myself and vicariously with others. My motivations for the way I live my life are now clearer to me, and I’ve been able to enjoy myself, truly, for the first time in awhile, because I finally talked about it. I will always want to learn more, to keep up with what’s going on around me, to learn to live more lightly and closer with nature, but will also stop to have fun, to enjoy life. It’s hard to accept that one should have to remind themselves to do that.

I guess the ‘moral of the story’ (my advice to you based on my own experience, however valid or useful that may be), is learn about the world around you, do what you can - but don't let it overwhelm you, always stop to enjoy what's out there and who is experiencing it with you. Oh, and don’t let people (or yourself) put you into boxes, it seems easy, and it’s nice to have an quick way of ‘identifying’ with others, but we are all too complex and much deeper than these labels imply. Embrace that.

Thank you for allowing me to go on and on, and rant about nonsense and all the rest.

::Getting off the soap box now::

I promise I will be back with food soon, and I’ll try to post the weekly garden update today. Game 2 of the NBA Finals are on tonight – I don’t know who I’m rooting for, but I watched the first game and it was some good basketball.

Friday, June 6, 2008

Mushroom and Asparagus Burritos with Roasted Salsa Verde

I was initially very wary of using veggies like asparagus in Mexican food as it didn't seem very 'authentic'. Well, I've quickly gotten over that because many ingredients, whether authentic or not, can be turned into yummy Mexican-inspired meals with the right flavor combination.

Wanting to enjoy the abundance of fresh, local, organic asparagus we've been getting from our CSA, I came up with these burritos. They were really good, and as my first Mexican meal without avocados or guacamole, I must say, this was fantastic!

I made a roasted salsa verde to go with the meal. The burritos and the salsa paired wonderfully. The salsa is spicy, flavorful, and very easy to make.















Roasted veggies out of the oven.















Everything in the food processor.















The finished product, so good!

Roasted Salsa Verde
Makes 1 1/2 to 2 cups of salsa.

1 lb tomatillos (about 10), husked and washed
4 serrano chiles
1/4 yellow onion
4 cloves of garlic, unpeeled
1/3 cup fresh cilantro, chopped
juice of one lime
cumin
salt
1 1/2 cups veggie broth

Preheat broiler.

Layer tomatillos, serrano chiles, onion and garlic on a baking sheet. Drizzle with cocout oil and salt.

Roast in the oven for about 3-5 minutes on each side.

Once veggies are roasted, allow to cool for a few minutes, then remove the stem and peel the peppers. (Remove the seeds if you don't want a spicy salsa.)

Combine all ingredients in a food processor until very smooth.

Transfer salsa to a sauce pan. Add the veggie broth and simmer on low for about 2 hours or until the salsa is very thick.

This sauce will last about a week in the refrigerator and freezes well.
















Mushroom and Asparagus Burritos
2 cups cooked black beans
1 bunch of asparagus, woody ends discarded, roasted, and cut into 1 inch pieces
1 red bell pepper, roasted and sliced
1 package white button mushrooms, minced
1 package baby portobello mushrooms, minced
2-3 hot peppers, seeded and minced
1/4 red onion, diced
2 cloves garlic, minced
cumin
chili powder
paprika
ground coriander
cayenne pepper
salt

tortillas
Roasted Salsa Verde

Heat a few tablespoons of water in a small skillet. Add the mushrooms, peppers, onion, and garlic. Cook for 10-15 minutes of until veggies are soft. Drain any excess water.

Combine all filling ingredients in a bowl and season to taste.

Layer filling in warmed tortillas. Roll up and fry if desired.

Serve with Roasted Salsa Verde.

'Til next time.