Pizza Night

Growing up, Friday night we always ate Chinese food. Religiously. One family favorite was the Golden Temple restaurant, leading to all kinds of bad jokes from my father about going to "Temple" on Friday night. Mmmm, bring on the pork fried rice. Thanks Dad. I think I may have inherited your sense of humor.

For my husband, Friday meant pizza. I've been making a lot of homemade pizza lately (inspired by my mother-in-law's acquisition of a pizza stone, or one of my mother-in-laws, I should say, as I'm blessed with no less than three! Keep your snarky comments to yourself, people. They read this blog on a semi-regular basis.)

Right...so, pizza! Everyone loves pizza. Homemade crust is easy as crust with my kitchen-aid mixer (thinking about my mixer makes me burst into song and dance around the kitchen), and then it's fun to experiment with toppings. Tonight's creation is a pesto pizza with artichoke hearts, garlicky sauteed spinach, Parmesan, mozzarella, a light sprinkle of feta, and of course, olive oil.

I'll take some pictures when it comes out of the oven. You know it's done when the smoke alarm goes off.

The Prodigal Blogger Returns

I know, I've been ignoring you. I've been outside because rainy season is finally over. Actually, I've been volunteering a lot too, with an adult literacy program and with TANC (the Tibetan Association of Northern California). I assure you that my husband is still being (well) fed. While I've been slacking on the blog, I've perfected spanikopita, cheese enchiladas, and vegan chocolate chip cookies. I finally made a pancake of restaurant quality, all thanks to my new ceramic titanium ScanPan. I also bought a large leafy basil plant and made my first pesto of spring. (It IS spring here in California, 70 and sunny and so green...apologies to my peeps in colder climates. I finally remember why I agreed to move out here in the first place.)

Here's what you can expect in the very near future. (Be excited.)
I'm currently working on the Go Veg For Passover Manifesto.
Let's face it: the holiday commemorates the suffering of our people. So to celebrate, we go ahead and inflict suffering on others? Is that the logic of a well-educated people? Gefilte Fish (I'm not sure what kind of fish this is, but I'm sure it is made from fish), Matzoh Ball Soup (made with chicken!), brisket (I think that comes from a cow?), chopped liver (don't even get me started); JUST SAY NO. Have you seen factory farms or slaughterhouses? They make Egypt look like a resort in the Catskills. The animals are still waiting for their Moses to come and lead them out of oppression. What will you do to celebrate freedom this year?
(Okay, sorry, I get excited and preachy about this, but I think it could really be the start of an important movement.)

Nice To Meet You, Vegan Cookie

When I go into my favorite bakery in Berkeley, Sweet Adeline, all the cookies wink at me. I flirt back, checking each one out. Hello, chocolate chip. Hi pecan praline. Oh, hello there crackly ginger cookie. You are looking mighty tasty, oatmeal chocolate chip.
I usually ignore the vegan cookie. After all, it has no butter. And it looks kind of healthy, which is a no no for any cookie that wants to be a treat. It resembles an energy food I might eat on the trail more than a real bona fide baked good. (Never mind that the last time I climbed a mountain I tore my meniscus. Thanks a lot, energy snack.)
As you may know, I'm contemplating a life without dairy, and when better to start than right now. So today, I chose the vegan cookie to accompany my soy chai. I'm proud to say that it was surprisingly personable. In fact, the vegan cookie is kind of like me.
Substantive, fruity, flakier than expected, ethical and compassionate, and of course, tasty.
With friends like this, who needs dairy?

Is it okay to eat penguins?

I've long been opposed to Valentine's Day, a holiday that makes some of us feel bad about ourselves and the rest of us feel obligated to spend money. Throughout the long, almost unmitigated dry spells of high school and college, I made a point of wearing all black on February 14.
When you're single, people understand this attitude. They may secretly pity you or find you a little pathetic, but they understand. It becomes more complicated when you're in a relationship, however. If you still oppose Valentine's Day, is it because your relationship -- or at this point, for me, marriage -- is "on the rocks"? Or are you just a pessimist of Oscar-the-Grouch like proportions? It's practically viewed as un-American to dislike this schlocky Hallmarky holiday. (Don't, DON'T get me started on Sweetest Day.)

However, I have to confess that this year I sold out a bit. (Or bought in?) More specifically, I caved to commercialism after Ms. Cush alerted me to the fact that the best chocolate shop in my college town of Cambridge, L.A. Burdick's, was selling chocolate penguins. My husband is an Antarctic geographer, and he feels a special kinship to these awkward little birds. I ordered them for him, and they were well-received.

So, Ms. Cush, it's okay to eat these animals, right?

Mushaboom Mushaboom

I love Feist because:
Her first name is the same as mine, but she goes by her last name (because she's awesome). I also prefer to use my last name (infer that I am also awesome). She's Canadian. She's a rad dancer. Her duet with Jeff Tweedy of Wilco is incredible. She is a rockstar indie princess without being precious. She donated her guitar to raise money for Farm Sanctuary. She appeared on Sesame Street with chickens just back from the shore. Run, do not walk, to watch this.
In honor of my love for Feist, I created the following delicious recipe, inspired by Deborah Madison of Greens fame.

Mushaboom Mushroom Pasta for Two
(song for penne with mushrooms: Feist's "I Feel it All")
You will need:
1/2 pound penne (for 2 hungry people)
1 tablespoon olive oil
1 small onion, chopped finely
2 small portobella mushrooms (washed well and sliced about 1/2 inch thick and cut into chunks)
about 10-12 medium size white button or cremini mushrooms (washed well cut into half or quarters if they are on the big side)
1 tablespoon tomato paste (I like the kind in the tube)
1/2 cup dry red or white wine, whichever is open
2 cloves of garlic, minced
1/4 cup fresh flat leaf parsley, finely chopped
1 tablespoon fresh rosemary, minced
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
you will also need to rock out in the kitchen. blue sequined bodysuit optional.

Put a big pot of water on to cook the pasta. While the pot of water is coming to a boil, prepare the ingredients for the mushroom sauce. Heat olive oil in a large (non-stick) skillet over medium heat. Add onions, cook about 5-8 minutes, or until golden but not brown. Add mushrooms and 1/2 of the garlic, turning the heat up slightly and cooking for another 5-8 minutes. Add the wine and the tomato paste, stir well, turning heat down slightly. Continue to cook. Some time about now, the pot of water should be at a rolling boil, so add a good amount of salt (1 tablespoon-ish) and cook the pasta according to the directions on the package. About 1 minute before the pasta is done cooking, add the parsley and rosemary and the rest of the garlic. Turn off the heat on the mushroom sauce. Add the cream and cheese. Drain pasta, add pasta to the skillet with mushroom sauce, stir until the pasta is coated. Serve and enjoy.
This would be a great recipe to make for Valentine's Day, because it feels a little fancy (even though it's super easy) and it's also fattening. And Mushaboom is all about being in love and dreaming of a happy life together, which you can do while eating Mushaboom Mushroom Pasta.

African Curried Chickpea Soup (or, could we please have a snow day tomorrow?)

Unlike Ms. Cush, I'm not in sunny Cali; I'm in snowy Cleveland. We're in the midst of a moderate snowstorm tonight, and it seemed like good weather for soup. Actually, the way I make this recipe, it's more of a stew.

Song for Chickpea Soup: Sarah MacLachlan, "Song for a Winter's Night" (cliche, you say? no. classic.)

This recipe is from Epicurious, my online culinary bible, and they got it from The Tropical Vegan Kitchen. My comments, additions etc. are in pink.

African Curried Chickpea Soup

* 2 tablespoons canola oil
* 1 medium onion (about 6 ounces), chopped
* 1 medium red bell pepper (about 6 ounces), chopped
* 1 jalapeño chili, seeded and finely chopped
* 2 large cloves garlic, finely chopped (or just a little bit more. But then, I like garlic.)
* 2 cups low-sodium vegetable broth
* 1 (15-ounce) can chickpeas, rinsed and drained (low sodium for me -- not to sound too self-righteous)
* 1 cup chopped tomatoes, seeded and peeled, fresh or canned
* 1 teaspoon tablespoon mild curry powder (otherwise it's too bland)
* 1/2 teaspoon salt, or to taste
* Freshly ground black pepper, to taste
* 1 (14-ounce) can light coconut milk
* 3/4 cup cooked white or brown rice (brown is much better here; white falls apart)
* 2 tablespoons chopped fresh cilantro or parsley (honestly, who would choose parsley? cilantro makes all the difference in this one.)
In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Perfection. It's great for lunch as leftovers, too -- or in warm weather it can be really delicious cold. On a night like tonight, though, it's spicy and warm and filling. Yum.

Book Review; or, What Are You Up to, Jonathan Safran Foer?

Dear Jonathan Safran Foer,

I just finished watching your appearance on the Colbert Report, and I'm feeling disillusioned. You see, about 9 months ago I started down the road toward vegetarianism. I'm eating a pescetarian diet these days; I don't claim that it's perfect, or perfectly morally consistent, but it feels like a step in the right direction.

Then I stumbled across an excerpt from your new book, Eating Animals, on the NPR website, and I fell in love with you, your hipster glasses, and of course your lovable, sentient dog George. I even went out and bought the book in hardcover and read it on the plane over winter break, thoroughly engrossed, reading occasional passages aloud to my thoughtful-omnivore-trending-vegetarian husband. I felt intellectually compelled; I felt morally challenged.

And then today I opened up hulu to watch Colbert (a weekday ritual for me as I make dinner) and saw that you were his guest!





Much to my chagrin, you said almost immediately that you didn't think he needed to become vegetarian, but just to eat less meat. I understand that you reject a radical, unconditional vegetarianism (as you write on page 32,"It's a way of thinking that we would never apply to other ethical realms. (Imagine always or never lying.)") I do too, obviously, but as you also write, being a selective omnivore takes a lot more explaining and tends to make one much more challenging to feed than simply identifying as vegetarian (55-56).


I guess you and I both live in gray area, and you just happen to do so on national television. Still, there was no chance you could challenge Colbert a little more? Really? It would have been fun to watch.

Love,
Julia