Back to basics, with a twist...

The Thanksgiving feast and excitement over my latest cookbook purchase inspired me to experiment with plenty of new recipes recently (and experiment is the right word, since I tend to treat recipes more as suggestions than strict formulas).  So when the shelves of the fridge started to look pathetically unpopulated yesterday I found myself stocking up on ingredients for some of my old favorites.  I whipped up a ginger-aduki bean spread for lunch wraps (it doesn't get much easier than this: puree a drained can of aduki beans with one drained package of pickled ginger; I'm a big fan of Eden brand for both) and made half a batch of almond butter and raisin crispy treats (the PB-chocolate chip version is just as yummy but can throw me into a sugar stupor instead of giving me a mid-afternoon boost).

This craving for simple, hearty foods produced a pot of nishime, of course-- this time with red onions, daikon radish and sweet potatoes.  I also warmed up the whole apartment by making one of my favorites:

Ginger-Baked Tofu (from The Kind Diet)

1 lb firm tofu
1/3 cup shoyu (soy sauce)
1 Tbspn toasted or untoasted sesame oil
2 Tbspns minced fresh ginger
1 Tbspn finely chopped garlic
1/4 cup brown rice vinegar
2 Tbspns umeboshi vinegar
1/2 tspn crushed red-pepper flakes (optional)
1 tspn brown rice syrup (optional)
Finely chopped scallions for garnish (optional)

Cut tofu in half width-wise, then slice in half again. You will be left with 4 tofu "steaks".

Pour 3/4 cup of water into a bowl. Whisk in the shoyu, oil, ginger, garlic, vinegars, red-pepper flakes (if desired), and rice syrup and pour over the tofu, covering it. An 8"x6" dish works perfectly. Marinate for at least 1 hour.

Preheat oven to 375 degrees. Either drain the baking dish of the majority of marinade, or place tofu on a baking sheet & baste with the marinade. Reserve the remaining marinade.

Bake tofu for 15-20 mins. Turn the tofu pieces with a spatula, baste again with the marinade, bake for 10-15 mins longer.


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I served the nishime and tofu over a millet-quinoa combination and, for color and something new, steamed spigarello.  This was the first time I've tried this lovely green and I will definitely find ways to incorporate it into many winter meals.  The leaves are even tougher than kale when raw but become velvety, tender and almost sweet once cooked.  They also retain their vivid color much better, always a plus!

Gratitude

Yesterday our family departed from tradition and gave thanks while sharing a completely vegetarian feast.  I am so grateful for the open-mindedness, respect and compassion that made this exceptional Thanksgiving possible.  Although I prefer to effect change by way of example, living my beliefs on a daily basis, this is a good time to direct others to some more forceful arguments about why cruelty-free holidays mean so much to some of us (and why we wish for a future when every celebration, and every meal, will honor nonviolence).

Unfortunately the tempeh loaf (recipe below) didn't hold its shape when sliced but that didn't detract from its savory, stuffing-like flavor.  I smothered the loaf and mashed potatoes (organic buttercreams-- just as rich and smooth as the name suggests) with chickpea gravy and Mom brightened it all up with kale and sweet potatoes and cranberry sauce.  The best part of the day came when we broke out Scrabble and dessert, both of which were enjoyed while spending time with a very special young woman who is handling some sudden, major changes in her life with characteristic, admirable grace and courage.


Tempeh Loaf (from The Vegan Coach newsletter)

Serves 6

• 8 ounces tempeh

• 1 cup vegetable broth
 
• 1 bay leaf
 
• 4 slices whole wheat bread (will equal 2 cups...cube and pack tightly) -- don't use wimpy white bread
 
• 2 Tablespoons extra-virgin olive oil
 
• 1 large onion, chopped small
 
• 1/4 cup parsley, minced
 
• 1 Tablespoon Bragg's Liquid Aminos or Tamari 
• 
1/2 teaspoon marjoram
 
• 1/2 teaspoon oregano
 
• 1/2 teaspoon thyme
 
• 2 Tablespoons Dijon mustard 
• 
4 ounces mushrooms, sliced
 
• 2 Tablespoons Earth Balance (or other non-dairy butter)
 

Cut tempeh in half and place in a small saucepan along with the vegetable broth and bay leaf. Cover and simmer for 10 minutes. Remove tempeh, reserving vegetable stock. Cool tempeh and grate.

Pour hot stock over bread cubes. Let bread soak.

In a medium skillet, heat olive oil. Add onions, and saute. In a large bowl, combine the onions, grated tempeh, bread cubes, parsley, tamari, marjoram, oregano, thyme and Dijon mustard. Stir to mix. (The mixture should not be overly wet. If it is, add more bread cubes to avoid a soggy loaf.)

Pack mixture into a lightly oiled loaf pan. Cover with foil and bake at 350F for 30 minutes.

Remove foil and place mushrooms on top of loaf. Dot mushrooms with margarine. Bake 15 minutes more, uncovered. Let loaf cool 10 minutes before slicing.

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Comfort

Sometimes I am all too aware that this world, and our culture in particular, is not a gentle place.  Does the ability to still be shocked and knocked off balance by non-sensical violence reflect naivete or absurdly persistent optimism (or are these indistinguishable)?  Whatever the source, I am reeling from a slap of reality now.  A walk to the farmer's market helped some, but the unexpectedly bracing wind left my body as chilled as my spirit.

The remedy?  Comfort food, in the form of creamy kabocha squash soup (recipe follows), beets (thank you Trader Joe's!), steamed baby bok choy with ume-sesame vinaigrette, fresh locally-baked sourdough baguette and hummus (with a kalamata olive garnish, of course).  Helped warm me up some, inside and out.

For the soup (adapted from The Kind Diet):

1. Peel and cut (in 1" to 2" chunks) a kabocha (or buttercup, which is very similar) squash
2.  Place squash in a pot with enough water to almost cover the squash (you can add more later if it is too thick)
3.  Cover and bring to a boil
4.  Add a pinch of salt, lower heat and simmer for about 15 minutes or until the squash is tender
5.  Transfer to a blender to puree or use a handheld blender to puree in the pot
6.  Add another generous pinch (or more, to taste) of salt or 1 teaspoon (or more) of soy sauce or tamari, then cover and simmer for another 10 minutes or so.
7.  Enjoy!

Treinta y cinco

I took a planned "well" day today and was lucky enough to spend much of it outdoors enjoying some lovely, unseasonably mild temperatures.  I headed first to the woods for a meandering run up rocky, leaf-carpeted trails, along a ridge path with newly revealed views, and around a lake still reflecting the jewel tones of lingering foliage.   The journey was sandwiched on each end with urban running, integrating it fully with everyday life.  What a gift to be able to experience this on a daily basis...

A few hours later I traveled in the opposite direction (and with the help of an engine this time) to the beach.  After chowing down the best Middle Eastern food in the area (sadly not made by one of the several restaurants downtown) I joined the many other people strolling along the boardwalk.  I don't come here often; it isn't a long trip but it involves soul-killing time on I-95 and US-1 that can easily turn the most pleasant day into a maddening frenzy of tractor trailers, ridiculously frequent traffic lights and cars darting among a sea of big box stores and chain restaurants.  Coming off a relaxing weekend (and mellowed out significantly by the longer than usual run earlier) none of this bothered me.  The water worked its usual soothing magic and helped put all those transient annoyances in perspective.

As the clouds roll in I'm ready to curl up with some reading; I'm trying to be disciplined and finish the novel I'm halfway through before diving into one of my birthday gifts, Haruki Murakami's latest.  I'm a latecomer to his writing, but what I've read so far (two novels and a wonderful memoir/mediation about long-distance running) has given me tremendous respect for his creativity and, just as important, has been thoroughly entertaining.

A simple day, with simple pleasures, including leftovers from last night's maple-raspberry cake...

(Considering the size of the cake and the number of years I've logged we decided for a symbolic candle arrangement, although I can't quite remember what it stands for...maybe one for each celebrant!)

Grounding Greens

Every once in a while I question whether my loyal consumption of greens (usually with breakfast and dinner, at a minimum) is threatening to violate my anti-rule against eating anything just because it is healthy, regardless of whether it pleases my taste buds.  I try to pay more attention when I eat greens and always realize, happily, that I truly enjoy the flavor they contribute to any meal.

And sometimes I have a day like today, when the power of greens is reinforced definitively.  In recognition of Medical Staff Professionals Week our bosses treated us to lunch and dessert today during our monthly staff meeting.  They were thoughtful enough to include an all-veggie, cheeseless pizza (which was delicious and which most of my coworkers also tried) and even a box of vegan cookies from the local vegetarian natural foods market.

I was so grateful for this kindness (especially as it involved one of my coworkers venturing into a neighborhood that isn't exactly in her comfort zone) that I ate a whole, humongous (size of a large saucer) tahini chocolate chip cookie (sounds like a weird combination but it works brilliantly-- the tahini offsets the sweetness of the chocolate and adds a little salty/savory bite).  It was delicious, but following two pieces of pizza it definitely challenged my petite stomach and left me feeling more than a little spacey.  When I came home this afternoon I went straight for the crisper and pulled out some collards to steam (and sprinkle with lemon juice).  Much, much better.

I don't think I'll have any problem making a dent in some of the leftovers from last night's "chili sin carne" (in a mole sauce!) creation...

Rebel with a cause

The burgeoning Occupy Wall Street (and New Haven, DC, Denver, etc.) movement has pushed me to consider how (or even if) I stand up for my deepest beliefs about justice.  I have never been a team player in any sense of the phrase, so camping out with strangers and echoing their demands and avowals as part of a human microphone would not reflect my truth.  However, I express my values unapologetically on a daily basis through the choices I make.

The food I eat (and refuse), the conversations I engage in (and abstain from), the goods I purchase (and leave sitting on the shelf)...these actions (and non-actions) support compassionate, non-harmful interactions with the world.  In turn, my daily behaviors challenge, and ultimately reject, widespread ignorance about the sources of and messages conveyed by our food, entertainment, and consumer choices; an ignorance borne of fear, complacency, desire and unquestioning allegiance to tradition (yes, Thanksgiving has been on my mind a lot these days).  This is not, admittedly, always an easy or accepted way to be in our society, but I wouldn't live any other way.

As strongly as I believe in the power of small actions I also know that grander gestures on behalf of the mistreated, overlooked, and misunderstood are necessary to at least balance the deluge of money and power wielded by those the opposite end of the spectrum.  I accept that picketing outside, or lobbying against, corporations or flying off to devastated regions is not in my nature, so instead I offer a portion of my income to those who devote their lives to such necessary bravery.  These are the organizations I support on a monthly basis: Oxfam America, Farm Sanctuary, and, dearest to my heart for many reasons, PCRM (Physicians Committee for Responsible Medicine).  

I'll end this on a lighter note...Dinner tonight consisted of leftovers from yesterday's Cauliflower and Mushroom Pot Pie (in a Black Olive Crust- yum!) from Veganomicon (a past Christmas present from my decidedly omnivorous sister and brother-in-law-- thank you!!!):

Topped with some freshly steamed local collards and kale and enjoyed with homemade radish pickles and a glass of Italian red...The perfect way to warm up on this wintry Halloween night (although I admit that it did taste slightly better when shared with loved ones while cheering on our favorite, if often bumbling and feckless, football team!).

Roots Remedy

Huge, sticky snowflakes are falling as I write this, yet I still managed my usual Saturday morning stroll to the local farmers' market.  The selection hasn't diminished all that much since the chill has settled in and I was happy to see plenty of the heartier greens and root vegetables.   After the wintry walk home I piled on more fleece, cranked up the heat and dug into my bounty to cook up some nishime with red onion, carrots, daikon and burdock (I mixed in some steamed baby kale for a little extra color and nourishing oomph).

This has become a favorite dish/remedy for when I'm feeling a little off.  It's very simple and adaptable; I work from the recipe in The Kind Diet, using whatever fresh vegetables I have on hand.  Here's the gist of it:

1. Cut up 2 to 5 different types of veggies (larger chunks in colder months, smaller pieces in warmer ones).
2. Put a small (about 1-inch) piece of kombu seaweed in the bottom of a pot.
3. Layer the veggies in the pot with the quicker cooking ones on the bottom (e.g., red onion, daikon, carrots, burdock)
4. Add about a 1-inch layer of water to the bottom of the pot
5. Cover and bring to a boil, then lower heat some and simmer until the veggies are soft and sweet (this will depend on the exact vegetables used but usually takes at least 20 minutes)
6. Sprinkle soy sauce or tamari over the vegetables, stir, cover and cook for at least 5 more minutes.
7. Lift the vegetables out with a slotted spoon; discard the kombu.
8. If there is still a layer of liquid left in the pot, you can make a gravy by dissolving some kudzu root (about 1T) in a little bit of water and adding this to the liquid in the pot.  Cook over low heat, stirring constantly, until it thickens some (if it thickens too much just add some more water).  Pour the gravy over the nishime and enjoy!

I didn't have enough liquid to make the gravy today, but here's a photo from a dinner of nishime (with gravy) and baked tofu over greens and grains (probably millet and quinoa or barley and brown rice, my two favorite combinations):

That wine reminds me...I stumbled across a new (to me, that is) organic wine last weekend:

The label also states that it was made without using any animal products-- hurrah!  Nice to have an alternative to the wines from Orleans Hill.   I'll certainly be enjoying a substantial glass later, but for now I'm off to brew yet another cup of tea for a much-needed infusion of warmth...

Beauty

I've been hanging onto an old horoscope clipped from the free independent weekly in the Appalachian mountain town where I made my home for five years before returning to New England.  It begins as an homage to the unconventional attractiveness of Cate Blanchett's nose and ends with this:

"Please take a cue from me as you evaluate the unacknowledged beauty in your own sphere, Scorpio.  It's crucial that you rebel against our culture's absurdly generic standards."

My rebellion is, admittedly, a quiet and understated one, but it is persistent and fearless.  More to follow...

For now, I close with an image of unexpected beauty revealed when cutting into some watermelon radishes from the farmer's market: