Will My Kid Be a Self-Righteous Little F*cker? You bet!

No mom, I'm not pregnant. For God's sake, we've only been married for like 5 months.

But when that day comes, as some day it might, here's a nice present you might think about for Junior.

"That's Why We Don't Eat Animals" by Ruby Roth, an awesome vegan who scares the pants off all the kids she meets.
My mommy says that people who eat meat are murderers. Rock on, Junior.

Things I Love

Witness something whimsical and wonderful: the paintings and prints of Ryan Fowler, quasi-Vermont artist.

Wouldn't you love to live in my house, adorable paintings?
Mr. Fowler sells his artwork on Etsy.

Vegan Pumpkin Barley Risotto a la Julia

When I drove cross country, my dear friend Julia made this for dinner when I was in Cleveland. Julia taught me that risotto IS a weeknight food, and mere mortals like me can make it, with a bit of patience and some bouillon cubes. Here is a slight variation, because we didn't have any Parmesan cheese in the house. My husband secretly thinks I'm trying to push a vegan agenda here, but when he tasted it, all suspicions stopped.
Barley is way healthier than risotto, and its earthy taste is actually better with the pumpkin. Apparently, according to my Ayurvedic constitution, I should eat more barley. Who knew? Making this dish also counts as exercise because it requires standing and stirring for at least a half hour.

Pumpkin Barley "Risotto"
(song for barley risotto: Bebel Gilberto's "So Nice")

2 tablespoons olive oil
1 good sized yellow onion, chopped finely
1 1/2 cups barley (I don't use the pearled, I use the super nutritious fibrous one at the natural food store in the bulk aisle, but if you want more refinement, and less chewing, you can use pearled barley)
3/4 cup white wine (2 buck chuck sauvignon blanc from Trader Joe's is great for this)
about 6 cups of boiling water with 2 veggie bouillon cubes (I used unsalted)- keep this simmering on the stove
1 tablespoon fresh grated ginger
1/2 cup canned pumpkin
1/8 tsp. of cayenne, plus a little more for garnish
1 tsp kosher salt (more to taste, if you are a salty dog)
fresh juice of 1/2 lemon

In a large saute pan, heat the olive oil over medium heat. Add the onions, cook until translucent (maybe 5 minutes). Add the barley, saute for 2-3 minutes. Turn heat up slightly (medium high) and add the wine, stirring until all the wine is absorbed.
Warning: the next step is slightly tedious. I recommend having NPR in the kitchen. Or happy music.
Pour 1/2 cup of hot broth into the barley, stir until absorbed. Repeat until you've used all your broth or until the barley is toothsome but tender (about 30 minutes, less time if you used pearled barley). If you run out of broth, use hot water.
Add the pumpkin and ginger with your last ladle of broth, stir well. Turn off the heat. Add cayenne pepper. Stir again.
Ladle into bowls and sprinkle very lightly cayenne pepper and a good squirt of lemon juice.
Serves 2 hungry people with enough leftovers for 1 lunch. This would probably serve 4 people who eat more bird-like than we do.

Warning to the Delicate: This Post is about Gas (or, Brussels Sprouts Fight Back)

Why, Brussels Sprouts, why must you torment us in this way? We give you nothing but good press. We advocate for you against the haters. We proudly buy pounds of you at a time and look smug at the grocery check out. We love you for your adorability (yes, I made up that word) and your deliciousness. And yet, 14 hours later, I am still jet propelled around my house. Even my dogs look horrified (and they like bad smells).
It is true that vegetarians have more gas than omnivores (all those veggies and beans, yum!), and we learned this empirically when we switched our dogs to vegetarian food.
Lesson learned: compassion certainly has more gravitas than gas, but gas smells a lot worse.

Brownies We Like in an 8x8 Pan

My husband has a big sweet tooth, especially for anything
chocolate. It's actually a genetic condition, I recently learned.
I'm more of a ginger/carrot/butter vanilla/caramel person than a chocolate person,
but as we learned earlier, marriage IS about compromise.






Brownies We Like
(song for brownies: Digable Planets' "Where I'm From" because great hip hop uses references to Marx and Camus)

Butter and dust lightly with flour an 8x8 baking pan. I use a ceramic one, so I refuse to accept any responsibility if you use Pyrex and it comes out weird. I'm naturally suspicious of Pyrex and census workers. Preheat oven to 350.
1 stick unsalted butter
2 ounces good quality unsweetened chocolate (I use a half a Ghirardelli 4oz baking bar)
1 cup sugar (I use the slightly golden looking natural kind that you get in bulk, or at Trader Joe's)
2 eggs at room temperature
1 teaspoon vanilla
3/4 cup flour (unbleached...I like King Arthur's)

Melt the butter and chocolate in a double boiler or over very low heat. Let the mixture cool.
Beat sugar and eggs together with a whisk until foamy. Add vanilla. Stir well. Fold in chocolate mixture. Add flour gently and stir until JUST mixed.
Pour into your pan, bake for 25-30 minutes, or until a knife poked into the brownies comes out clean.

Cool for a few minutes, then cut. Yummy with ice cream (coffee or mint chocolate chip are our personal favorites). But then again, what ISN'T yummy with ice cream?
Sometimes, if I'm feeling affectionate, I make my beloved husband these brownies and cut out little hearts with a cookie cutter for him to take to work. (No wonder he eats by himself.)

Monsoon Season in the East Bay

While I'm waiting for my new pink rain boots to arrive via post, I'm trying to keep my spirits up despite the gray rainy weather. Hello cheerful pink boots. Please come to me soon.


When the weather is like this, my favorite food is soup.

Last night I made an Asian inspired noodle soup, which for me is the vegetarian equivalent of good chicken soup: simple, comforting and delicious.

Asian Noodle Soup for Rainy Days
(song for noodle soup: Cat Stevens' "The Wind")

1 tablespoon vegetable oil
3 large shallots (chopped finely)
6 cloves of garlic
several slices of fresh ginger (4-6 slices, 1/4 inch thick)
1-2 stalks of lemongrass, outer layers peeled, cut into 2 inch pieces and bruised a little (I use a rolling pin)
6-8 cups of water (more or less depending on the number of people you are serving)
1 tsp. chili-garlic sauce
a few handfuls of fresh baby spinach
2 bundles soba noodles
1 tablespoon soy sauce
salt to taste
cilantro (for garnish)

Warm oil over medium heat in a 4 quart pot. Add shallots, garlic (I pressed the garlic into the pot with my garlic press), lemongrass and ginger. Saute until shallots begin to brown. Add water and bring to a boil. Add garlic-chili sauce. Cover the pot, lower heat to a simmer, and simmer for 20-30 minutes.
Before you are ready to serve the soup, turn the heat back up so the soup boils, add the soba noodles, cook for 5 minutes. Turn off the heat, add spinach and soy sauce. Stir until spinach is wilted. Ladle the soup into bowls, and garnish with cilantro. If you are afraid of ginger slices in your bowl or pieces of lemongrass in your mouth, you can strain the soup before you add the noodles.

Note: Sometimes I add tamarind, brown sugar, and lime juice to turn this into a tangy hot and sour soup.

Mexican Night

I am from New England. Translation: I am hardy and I think everything should be made out of wool.
My husband is from California. Translation: He is freckled and thinks everything should be made out of burritos.

I decided to brush up on my basic Mexican fare for several reasons:
1. We went to a neighborhood Mexican restaurant. I asked the waiter if the beans and rice served with my cheese enchiladas were vegetarian. He looked at my quizzically.
"Are they made with lard, or chicken stock?" I asked, trying to be helpful.
"Yes."
"What about the black beans?"
"They definitely have less lard than the refried. It's a better option for you," he told me, smiling.
Hmmmm.

2. When I mentioned using brown rice, my husband said gently, "Maybe we could have spaghetti and meatless meatballs instead."

3. I have a completely irrational fear that my husband may begin having an affair with the lovely abuela who takes his order at our favorite taqueria. I also have an irrational fear of giant squid. Let us never speak of them again.
On a happier note, here is a clip of us at one of our favorite spots on the island (yes, we really do live on an island), Calafia Taqueria, on a rare day when Jeff was in Alameda for lunch.

So, in an attempt to preserve our marriage and become affiliated with the local customs, I decided to create my own veggie friendly Mexican rice and refried beans.

Mexican Rice
(song for rice: Sara Bareilles' "Many the Miles")

1 tablespoon olive oil
1 tablespoon butter
1 decent sized onion (chopped)
4 cloves of garlic (chopped finely, or as they say in cookbooks, minced)
1 cup of long grain white rice (I used basmati, because that's what I had in the house)
2 cups fake chicken broth (see note)
1/2 teaspoon of chili powder (and I mean ancho chili powder, not that mixed stuff with the garlic salt. I get this in bulk at my favorite health food store.)
1 tsp. coarse salt
chopped cilantro (optional)

What do we want? Rice. When do we want it? In 30 minutes.

Heat olive oil in a pot with a lid over medium heat (I used a 4 quart pot because my 2 quart pot is MIA after our cross country move)
Add onions and garlic and saute until onion is translucent, about 5 minutes.
Add butter and rice, cook for 3 minutes, stirring occasionally.
Add fake chicken broth, salt, and chili powder, give it a stir and bring it to a boil. Cover and turn stove to lowest heat, and let rice steam for 20-25 minutes or so. Turn off heat and keep covered until serving.
If you'd like, stir in some chopped cilantro and a spritz of fresh lime juice before serving.

Musings on fake chicken broth:
There are a number of ways to prepare this. I sometimes use bouillon cubes, I sometimes use the powder that come in bulk at our favorite health food store, helpfully titled "Vegetarian Chicken Broth Powder," I sometimes use the "No Chicken Chicken Broth" in a box, and sometimes I use plain old vegetable broth, either canned or homemade.

Refried Beans recipe coming soon (with some helpful advice on eating beans)...I know. I'm excited too.