Life is too unpredictable to be paralyzed by inertia.  Time to get moving again...

Renewal and (Re)growth

I helped my mom start our garden today, and the joy of nurturing these plants filled me with some necessary hope...

For as long as I can remember I've had a recurring nightmare in which my legs simply stop cooperating.  The setting varies but the experience always involves the terrifying sensation of willing my body to run, or even walk, with little or no success: I feel as if I am pushing through hardening cement, with nearly imperceptible forward progress.  I'm sure a therapist could mine this for various juicy psychological insights, but that isn't why I mention it.

Unfortunately, physical reality has begun to resemble this nightmare over the past five-plus years due to what I recently learned is a type of inflammatory arthritis (one of the spondyloarthropathies related to the HLAB27 genetic marker, which include psoriatic arthritis and ankylosing spondylitis). I'd continued to run long-distance (including a 50-miler and a marathon last October) as the effects of the arthritis grew increasingly difficult to ignore.  As someone who had probably averaged 60- to 70-mile weeks for more than ten years (and who often danced for two to three hours a day as a child) I'm very familiar with (and even appreciative of, in that warped way common to most endurance athletes) constant, underlying soreness and fatigue.  I chalked up any change in that "normal" discomfort to changes in training, shoes, sleep patterns, diet, stress, etc.  

Eventually, though, the stiffness (especially in the morning, when I lurch around like a drunk zombie) and fatigue (I pretty much always feel as if I could close my eyes and fall into a deep sleep) persisted even as I cut back on mileage and gave up long runs (my pace would slow to a laughable shuffle after, and sometimes well before, the hour mark).  In addition to roving pain in my heels, ankles, hips, and lower back my wrists and elbows started hurting occasionally and without noticeable reason.  This all came to a crescendo when I traveled back to Asheville, North Carolina, with intentions of training as a yoga instructor and immersing myself in the vibrant trail/ultra-running culture that had once been such an integral part of my life.

The insidious stiffness and fatigue wiped out all desire to carry out my plans.  Taunted by the beauty and vibrancy of the mountains and people around me I knew that something was terribly wrong.  My practical side took over and I returned to my parents' home in Connecticut to address the problem.  In addition to the healing power of my family's love I also recognized that it was time to seek some medical guidance, and returning to my job here gave me access to generous health insurance and top-notch physicians.  

By now the bittersweet relief that often comes with a diagnosis has given way to a determination to find a way to manage this condition so that it no longer buries my dreams.  Traditional treatments are out of the question for now--  even just Aleve and the mildest prescription NSAID wreaked havoc on my already tempestuous gut, so the more heavy-duty "biologics" seem out of the question.  Not to mention the major concerns I have, as an ethical vegan, about consuming substances that were tested on animals (if not also derived from them).

I just ordered a natural alternative to ibuprofen (sadly none of the local health food stores had it in stock, so the jury's still out) and am trying to be more conscious about getting more sleep.  The rheumatologist that I see didn't advise me not to run; she just said that the pain (especially in my feet and ankles) would probably get to be too much after so many miles.  Still, to her credit she admitted that she's never had another long-distance runner as a patient and was open to helping me retain that label (runner, not patient!).

So now my goal is to adapt to and accept some level of pain/discomfort as the new baseline (and accept that I may never again be told, or feel, that I run as gracefully as a deer...).  Who knows? In the long run (pun very much intended) this could actually make me a stronger runner as a deeper capacity for, and ease with, pain allows me to push beyond limits I had previously thought were impassable.  

...

Seasonal Change

I've found myself reluctant to spend much time in front of the screen on the weekends now that I'm tied to it at work, but I wanted to post some photos from today's Easter meals:

Brunch was well worth keeping the morning munchies at bay for longer than usual.  We enjoyed chocolate babka from Chloe's Vegan Desserts (I  can't recommend this book, or her first book-- Chloe's Kitchen-- enough; these are essentials for any kitchen, vegan or otherwise!), Tofurky kielbasa and Moroccan Couscous from Alicia Silverstone's The Kind Diet.

.

After a quiet afternoon spent walking in the woods on a local trail and then subsequently napping, I prepared dinner with plenty of help from my parents.  Mom cooked her trademark kale and Dad mashed the veggies (potatoes, roasted garlic, parsnips and cauliflower-- another Chloe's Kitchen recipe) while I made Seitan Piccata (another Kind Diet recipe) using homemade seitan and Sauvignon Blanc from the Vegan Vine.

All in all a lovely day spent with family, even if I no longer subscribe to the religious beliefs behind the holiday.  I continue to be grateful for my family's openness to adapting traditions to a more compassionate approach to food and am so thankful that my path has led me back to them, no matter how unexpected was the journey here.

Phenomenal Farro

Since winter seems to be lingering beyond its official time I decided to cook up another hearty dish for this week's Sunday dinner.  This veganized version of a recipe my boss had given me a couple of weeks ago fit the bill perfectly and introduced our family to a new grain, farro.

Farro Risotto with Cauliflower and Spinach
Serves 3 - 4

3 T Earth Balance margarine
4 scallions, white and tender green parts, sliced
1 cup plus 2 T farro
1 quart vegetable broth (I made this with Seitenbacher powder)
salt and pepper


2 T olive oil
3 cups/medium-sized head of cauliflower, cut into 1-inch florets
1 Field Roast Italian-style vegan sausage (optional, but adds a nice flavor boost)
salt and pepper

1 T sherry wine vinegar

sun-dried tomato strips (optional)

1. In a large saucepan, melt the Earth Balance.  Add the scallions and saute for a couple of minutes.
2. Add the farro and some salt and pepper.  Cook for 1 minute.
3. Add the broth in 1/2-cup increments, simmering and stirring frequently until most of the liquid has been absorbed.  Continue until most or all of the broth has been used and the farro is tender, about 20 - 30 minutes (*I used Trader Joe's "10-Minute Farro," which is pre-cooked, so this step may take longer with regular farro).  
4. Fold in the spinach in batches until wilted.
5. While the farro is cooking, heat the olive oil in a medium skillet over medium-high heat.  Add the cauliflower, some salt and pepper and cook until tender and brown in some spots.
6. Add the sausage, if using, and continue to cook until lightly browned.  
7. Fold the cauliflower mixture into the farro-spinach mixture.  Add some sun-dried tomato strips if desired.  
8. Add the sherry wine vinegar and stir well.  Adjust seasoning with salt and pepper.

Homage to Rosetta's

It took me two years to get back to Asheville after moving back to Connecticut, so chances are it will be a while before I make that 750-mile drive again.  However, I don't want to have to wait that long to enjoy the rich, spicy, wholesome flavors of my favorite dish at my favorite restaurant there-- the Mountain at Rosetta's Kitchen.  I knew I could replicate the sauteed kale (although never to match the original) and brown rice, but I was at a loss as to the Korean BBQ tempeh.  Thankfully with a little help from Google I stumbled on this:

Show me your veggies !!!: Korean BBQ braised Tempeh.

With a little tweaking (mainly just adding a heaping tablespoon of tahini instead of using the sesame seeds) I was able to sit down to this feast tonight:

Korean BBQ Tempeh with sauteed kale, mixed grains and kimchi

Not quite the same as Rosetta's, but surprisingly close, and just as filling (and addictive...I'm already looking forward to the leftovers!)!

Breakfast of Champions (in the fight against winter!)

When I woke up this morning to sounds of a howling wind and the sight of the needle on the outside thermometer way too far below 20 degrees F I resolved to conjure up some soup for lunch.  By the time I stumbled back into the warm house after a brief, and very chilly, run I was looking so forward to a carrot ginger creation that I decided to get started right away (ah, the benefits of one more week of vacation!).  Soup for breakfast-- a no-fail defense against stubborn winter!

Soup for Breakfast! (plus avocado toast)

Creamy Carrot Ginger Soup

Ingredients:

2 T olive oil
1 yellow onion, chopped
2 stalks celery, chopped
sea salt
1 lb. carrots, sliced (thickness can vary; thinner slices will just require less cooking time)
5 cups water*
2 tsp Seitenbacher vegetarian vegetable broth powder*
1 bay leaf
1 15-oz. can white beans, drained and rinsed
2 T nutritional yeast (optional)
1 T ginger juice (grate a piece of ginger and squeeze to get juice)
juice of 1 small lemon
2 tsp. white miso, dissolved in a little bit of water
sea salt to taste
Baby greens (kale, chard) for garnish

*Or substitute 5 c premade vegetable broth (or a combination of water and broth)

Instructions:

1. Heat the olive oil in a large soup pot over medium heat.  Add onion and celery with a pinch of sea salt and saute until the onion is soft, about 2 to 4 minutes.
2. Add the carrots and stir well.  Cook for another 2 to 3 minutes.
3. Add the water and broth powder (or broth) and the bay leaf.  Raise heat to high and bring to a boil.
4. Lower heat and simmer, covered, until the carrots are very tender (about 15 to 25 minutes, depending on the thickness of your carrot slices).
5. Add the beans and nutritional yeast, stir well, and allow to simmer for a few more minutes.
6. Remove the bay leaf.
7. Puree the soup in the pot using an immersion blender (or, alternatively, carefully transfer to a blender-- you will probably have to do this in batches-- to puree and then return to the pot).
8. Add the ginger juice, lemon juice and miso and stir well. **Make sure not to boil at this point since doing so may inactivate the miso's healthful enzymes.
9. Taste for seasoning-- add more salt (or you could add more miso) as needed.
10. For added color, serve garnished with some baby kale and/or chard (fresh herbs would also be a nice touch).

Let us eat cake!

Today was the perfect day--overcast, chilly and forbiddingly windy-- to bake a cake from scratch.  This was my first attempt at a layer cake, and I have to say, the result was pretty fantastic:

Double Chocolate Ganache Strawberry Layer Cake. Vegan!

I braved the howling gusts outside to deliver big slabs of the chocolate-strawberry goodness to two neighbors who helped our family during the blizzard-- one couple by easing my parents' shoveling burden and a man who pushed my car free of snow when I got stuck in a cursorily plowed street on the very last stretch of my journey home from vacation.

This gesture was apropos of the latest podcast from Our Hen House, in which Chloe Coscarelli talked about using baking (and more specifically sharing the fruits of baking) as a form of activism by introducing more people to the joys of eating vegan cuisine.  The podcast also included a discussion about how our non-vegan friends and family often treat our veganism like a hobby or a club to which we belong and which concerns them only as a topic of conversation or consideration when choosing restaurants or preparing meals for us.  The assumptions underlying this tendency are, for most of us, far from correct.  We don't want anyone to think of us as "other"-- we would much rather live in a world where the label "vegan" was unnecessary, where everyone would agree not to use animals for food, entertainment, clothing or to fulfill any other material needs and desires.

On that note, I'll step off of my soapbox and slice a piece of that cake to enjoy with tea...

Curry Craze

I was in the mood to make a production out of dinner tonight, so I decided to tackle one of the many recipes on my growing "must try" list: Chef Chloe's Panang Curry.

I tried to stay as true to the recipe as possible, making only the following modifications:

• Instead of 1 can of coconut milk and 1 1/2 cups water, I used about 3 cups of Trader Joe's Unsweetened Coconut Milk (in the aseptic box), because the box was already open and I didn't want it to go to waste.
• I lightly pan-fried the tofu cubes before adding them to the curry; not sure if this made any difference but in general I'm not a fan of just adding uncooked tofu to a dish.
• I added a chopped bell pepper and some shelled edamame along with the kale and sweet potato, just to boost the color and veggie content!
• I'm a little tired of brown rice so I served this over millet.

The result was so rich with complex, robust flavors that I wanted to just spoon the sauce straight into my mouth and would have heaped a second helping onto my plate if I thought my petite stomach wouldn't have protested.  

Tomorrow I attempt another "must try," this time catering to my sweet tooth...Double Chocolate Ganache Strawberry Layer Cake. Vegan!

It's not all brown rice and broccoli...

As someone whose primary motivation for being vegan is ethical (and whose past experience with an eating disorder makes me wary of restrictive dietary rules), my cooking is guided first and foremost by the desire to prepare food that tastes good.  It just so happens that the meals that please my taste buds (and, just as importantly, are well-recieved by my body!) tend to be colorful and include (but not always exclusively) plenty of fresh and whole foods.  Here are some highlights from yesterday:

Blueberry Banana French Toast

1/2 banana, sliced
3/4 c non-dairy milk (my current choice is Edensoy Original)
cinnamon
2 slices bread of choice (I used Ezekiel's Sprouted 100% Whole Grain)

Earth Balance Organic Buttery Spread
maple syrup
blueberries
strawberry fruit spread

1. Puree the banana, milk and a dash of cinnamon in a blender.  Pour mixture into a shallow bowl wide enough to fit a slice of bread.
2. Preheat a nonstick skillet on medium heat; lightly grease with oil (regular or spray) or melted Earth Balance spread.
3. Soak one slice of the bread in banana-milk mixture, turning once to fully coat both sides.  
4. Transfer soaked bread to skillet; if there is room for another slice repeat the previous step with the second slice of bread.
5. Allow bread to cook for a minute or two before flipping over with a spatula (you might need to add another light layer of oil in the middle of doing this if not using a non-stick skillet).  Repeat as needed until both sides are lightly browned and a little crispy.
6. Serve with desired toppings (I slathered on some Earth Balance and drowned in maple syrup heated with blueberries and strawberry fruit spread).

Nachos

Before...

I don't think this dish requires much of a recipe beyond the basics:

1. Preheat oven to 350 degrees F (note: you could also use the broiler but I'm a scaredy cat about such high heat!).
2. Prep and cook veggies of choice (I sauteed some garlic, red peppers and collard green ribbons in olive oil with sea salt, black pepper, chipotle powder and cayenne).
3. Add desired protein (I used black beans and homemade chipotle sweet potato seitan) and saute until browned/heated through (depending on what you use).
4. Line a baking sheet with aluminum foil or parchment paper (this makes it easier to transfer the finished product to a plate).  
5. Arrange tortilla chips on foil and pile on some vegetable-bean mixture and vegan cheese (I used Daiya cheddar-style shreds).  
6. Heat in oven until cheese starts to melt (just a few minutes).
7. Remove from oven and transfer to a plate (or you can just eat off the foil/parchment paper).  Layer on toppings as desired-- avocado (tossed in lime juice), salsa, vegan sour cream/cashew crema, etc.

and after!

Culinary Ad-Lib

I can't tell you how many close calls I've had when adding cinnamon to oatmeal...today my reflexes weren't fast enough and I realized after the fact that I had sprinkled (quite liberally) cumin instead of cinnamon into the pot.   I decided to just roll with it and consider my breakfast Moroccan-themed.  I had already used orange juice for part of the water and mixed in some raisins, so this wasn't too much of a stretch.  I added some cinnamon to balance out the cumin, stirred in some coconut milk, ground flaxseed, walnuts, sliced bananas and blueberries and topped with a swirl of raspberry preserves-- and voila!

Moroccan Fusion Steel Cut Oats

The end result was delicious, proving once again that improvisation in the kitchen (and coloring outside the lines of recipes, which I often do), can yield very pleasant surprises...

Back in the Kitchen: Quinoa Creation and Comfort Food Bonanza

I pulled into town Monday just as a payloader and sand truck finally rumbled up our street to clear away nearly three feet of snow.  As exhausted as I was from the long road trip (the final leg of which entailed driving through unrelenting, heavy fog for six hours) I was excited to cook up some comfort food for my parents (and get some warm, wholesome nourishment after a day of nibbling on kale chips, a Lara Bar and Barbara's animal cookies in the car).  I kept it simple and whipped up some soba noodles, steamed broccoli and red pepper, maple-glazed tempeh and avocado, all smothered in miso-tahini sauce (tempeh and sauce recipe here: http://www.thekitchn.com/recipe-brown-rice-bowl-recipes-from-the-kitchn-176915).  The food disappeared before I could take a picture, but since I make some variation of this at least a couple of times a month I'm sure it will show up again in a future post...

The roads around town were still pretty messy in the morning so I decided to put off grocery shopping until later in the day and work with what I had on hand to create lunch:

Mediterranean Quinoa with Roasted Veggies

Ingredients:

1/2 c quinoa 

2/3 c vegetable broth (I like making this with Seitenbacher vegetable broth seasoning powder)

handful of sun-dried tomatoes, chopped coarsely

handful of pine nuts, toasted

olives, sliced (I only had pimento-stuffed green, but kalamata would be better!)

1 15-oz. can white cannellini beans (garbanzo beans would also be good)

2 T olive oil

juice of one small lemon

black pepper to taste

1 bunch broccoli, cut into bite-size florets (and, if possible, peeled and chopped stem)

baby carrots (I had about one cup)

1 large clove or several small cloves garlic, chopped

1 T olive oil

 sea salt

black pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Rinse and drain quinoa and place in small saucepan over medium-high heat until most of the water from rinsing evaporates and the quinoa begins to smell a little toasty.  Add vegetable broth and bring to a boil.  Toss in the sun-dried tomatoes, then cover and reduce heat to low.  
3. Simmer for 15 to 20 minutes, or until water is absorbed and the quinoa "rings" form (the germ separating from the seed).  Turn off the heat and let sit for 5 minutes, then mix in the beans, olives and pine nuts.
4. While the quinoa is cooking, toss the broccoli, carrots and garlic with 1 T olive oil and sea salt and pepper to taste.  Spread on a rimmed baking sheet (I like to line this with parchment paper to ease clean-up!) and roast in the oven for about 20 minutes.  The broccoli florets should be very slightly charred in a few spots and the carrots should be tender.
5. In a small bowl or measuring cup use a fork to blend the 2 T olive oil, lemon juice and pepper until emulsified.  Pour the dressing over the quinoa mixture and stir until well-blended.  
6. I then mixed in the roasted veggies but this would be just as good with the veggies served on the side or on top of the quinoa mixture.  

Notes: 

• I used whatever veggies were in the crisper, but the possibilities are endless...red peppers, zucchini and yellow squash, eggplant, asparagus, even winter squash would all be excellent in place of the broccoli and carrots (roasting time would just have to be adjusted accordingly).
• This made enough for several lunch portions; I prefer to heat the leftovers since I'm not a fan of cold foods during winter, but I think this dish would be just as tasty served straight from the fridge or at room temperature.

For dinner I was excited to make this hearty meal that I had seen posted on the Healthy.Happy.Life blog while I was on vacation:

 Rustic Tomato Rice Kale Stew. Comfort Soup. Oil-free.

I made some modifications to the original-- collards instead of kale (very slim greens selection at the local supermarket post-blizzard!), shelled edamame instead of frozen peas and carrots, and homemade chipotle sausage (using this recipe with mashed sweet potato instead of the beans, since I forgot to get them and didn't feel like braving the narrow, snowy streets again!).  This warmed me up from the inside (and cleared out my sinuses-- I am not shy with the spices!) and is definitely a keeper.

Into the snow...but not yet!

Fully-loaded oatmeal, courtesy of Hampton Inn, perfect for warming up after a chilly run around the lovely town of Winchester, Virginia and fueling up for the final leg of my journey back to blizzard-blitzed Connecticut.  Onwards...

Or, as it turned out, staying put for another day while the plows clear the roads in my hometown.  I tried to just enjoy the extra vacation day and spend enough time outside and on my feet to counter all the hours spent sitting in the car yesterday (and the additional time on the road tomorrow).  A recurring metatarsal stress fracture has limited my running lately but strolling around Old Town and the Museum of the Shenandoah Valley was, to be honest, equally as satisfying as getting in a second run for the day (more evidence that I'm mellowing out with age!).  I was also able to walk to nearby restaurants for lunch and dinner, and as the pictures below attest, my experiences disproved the common assumption that maintaining a vegan lifestyle is difficult, if not impossible, while traveling:

Vegetarian Burrito Bowl at Chipotle, piled high with brown rice, black beans, fajita veggies, three different salsas, guacamole and romaine

Drunken Noodles with Vegetables and Tofu at Thai Winchester II

A quick tour of the local supermarket, Martin's, revealed an extensive "Natural and Organic" section that would have enabled me to whip up some fabulous meals if I had a kitchen at my disposal...[sigh].  As much as I enjoy eating out I'm really looking forward to being able to try out some new recipes, prepare some reliable favorites and create some unique dishes of my own.  And share the bounty with family and friends...

Home Cooking Away From Home

One week into my return to the mountains of North Carolina and it's now clear that this is a vacation rather than a relocation.  Gorgeous mountain landscapes, a relaxed pace, unconventional culture and, yes, abundant vegan-friendly restaurants can't make up for living 750 miles away from the people who mean the world to me.  Next week I'll return home and make another go at creating a life there, this time without always looking over my shoulder at what might have been had I stayed in NC.

In the meantime I plan to make the most of the vegan-friendly food scene here by doubling back to some of the restaurants I've already visited so far-- Rosetta's (my absolute favorite for its flavor-rich comfort food), Laughing Seed, Plant (a newcomer since I was last here; dangerously close to being too pretentious for my tastes but the seitan reuben and fancy fries were yummy), Green Sage-- as well as a couple that I've yet to revisit or try for the first time-- Nine Mile and VegHeads (a fast food drive-thru!).

Despite all these fabulous options for dining out (or taking out and dining in, which is sometimes just easier and more comfortable for a single introvert!), I've also been taking advantage of staying somewhere with a full kitchen (except, alas, for the oven, which is sadly nonfunctional) and easy access to two elaborately stocked natural foods stores-- Earthfare and Greenlife (unfortunately run by Whole Foods, which automatically makes it my second choice even though it's more conveniently located within walking distance).  Here are some of my recent creations:

Veggie Curry with Chickpeas

Veggie Curry with Chickpeas

(Inspired by “Chickpea and Spinach Curry” from Vegan with a Vengeance by Isa Chandra Moskowitz

3 T olive oil (or other vegetable oil)

2 t mustard seeds

1 large onion, diced

4 cloves garlic, minced

2 T fresh ginger, minced

1 T curry powder

2 t ground cumin

1/8 t ground cloves

½ t ground cinnamon

1 t salt

2-3 carrots, peeled and sliced on the diagonal

1 bunch kale, rinsed and torn into bite-size pieces 

1 (14.5-oz.) can fire roasted crushed or diced tomatoes, undrained(**for a kick, try Muir Glen Adobo Seasoned)

2 (15-oz.) cans chickpeas, drained

1. Heat a large saucepan over moderate heat; add the oil and then the mustard seeds and cover immediately as seeds will start popping (and flying out of the pan, believe me!). Cook for about 1 minute.
2. Uncover (carefully!), add onion and turn up the heat to medium-high. Sauté for about 10 minutes or until the onion starts to brown.
3. Add garlic and ginger and sauté for 2 minutes.
4. Add spices and salt and sauté for 1 minute.
5. Add carrots and sauté for 2 minutes.
6. Add kale in batches, stirring until all the leaves are bright green and somewhat wilted.
7. Add tomatoes (and juice) and stir well. 
8. Add chickpeas and stir well. 
9. Add water (about ½ cup) if needed to achieve desired consistency (I prefer it a little saucy but not soupy).
10. Lower heat and cover. Cook for about 10 minutes, until carrots and kale are tender.
11. Uncover and taste; add spices and salt as desired. 
12. Simmer, uncovered, for about 10 more minutes, until thick and stewlike.
13. Serve over brown rice or grain of choice if desired (or mix rice in before serving).

Smoky Tempeh and Carolina Slaw Sandwich with Sweet Potato Home Fries

I used this recipe for the tempeh (with chipotle powder as my chili powder of choice):

Smoky Tempeh Wrap!

smothered in Earthfare deli's Carolina Slaw and pressed between two slices of Trader Joe's Sprouted Flourless Whole Wheat Berry Bread slathered with Veganaise.   For a side I sauteed some red onion and sweet potatoes in olive oil with salt and more chipotle powder (I initially balked at the pricetag on this but it's now my go-to spice!).

Pumpkin-Cashew Creamy Pasta with Kale and Sun-Dried Tomatoes

Inspired by this:

Roasted Butternut Alfredo | Post Punk Kitchen | Vegan Baking & Vegan Cooking...

My variations included using 1 can of pumpkin puree for the roasted butternut squash and adding kale and sun-dried tomatoes (I like the soft kind that come in a plastic, resealable bag at Trader Joe's) to the onion mixture.  I also used 1/3 cup of sherry in lieu of the wine just because it's what I had on hand (and I wanted to save the yummy organic monastrell I had for drinking!).

Happy cooking!

Always time for revisions...

This week's creation from the farmer's market bounty: pesto tempeh potato salad, perfect for steamy August evenings in the city...

The weekend's journey was a true gift.  I made up for last year's missed opportunity and finally got to experience firsthand the full power of Brandi Carlile's music.  A friend who is lucky to be a veteran of her shows asked if I was inspired to dance and cry; I did both, though much more of the former (we were, as she noted, one of the rowdiest crowds, which I think is awesome since women were in the clear majority).  My only regret is that I didn't bring my niece.  As someone who has fought (and continues to fight) her own way through plenty of darkness, both inner and circumstantial, I left the pavilion inspired by Brandi's ability to transform her struggles into something so beautiful because of, not in spite of, its honest rawness.

Before coming back I spent some time wandering (running most of the time, sliding down unexpected rock faces on my butt for the rest of it) through the woods right down the road from where I stayed.  By the time I pulled into my parking space back here in the Elm City I knew that something in my outlook had shifted.  Changes are underway, long-neglected dreams are being brushed off, isolation is softening into connection as I learn to accept and embrace where this path has led for now...

knowing that a place with more beckoning views and a deeper hold on my soul will always be down (albeit a long way down) the road...

Hot stuff

My arsenal for coping with winter's chill consists of long underwear, handwarmers, flannel sheets, fleece galore, and plenty of hearty one-dish meals prepared with warming spices.  This Moroccan/Indian stew gave me the chance to try out a new cast iron enameled Dutch oven (gracias, Santo Domingo!) and filled the apartment with wonderful aromas.  It made plenty for several meals but was versatile enough to prevent boredom from setting in-- I've had it with blue corn chips, millet/quinoa, and even for breakfast with oats and banana!  The dish was completely improvised, but here are the basic steps:

1. Heat 2 T olive oil in a deep pot.
2. Add some minced ginger and garlic and saute briefly.
3. Add whatever spices appeal at the time (I used cinnamon, cumin, curry powder and sea salt) and saute for about 30 seconds.
4. Add vegetables-- I used carrots, celery, red kuri squash and lacinto kale-- in batches, mixing well each time to coat the vegetables with the spice mixture.  I added raisins, too.
5. Add one can of diced tomatoes (fire-roasted provide a more robust flavor) and some water (I just fill the can once or twice), depending on whether you want a soup or stew consistency.
6. Add one can of beans (I used garbanzo) and stir well. 
7. Cover and bring to a boil.
8. Reduce the heat and simmer uncovered until all the vegetables are very tender.
9. Enjoy!

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.


*********************************************************************************

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.

********************

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...