A Reflection

This has been a hell of a year; a year which seems to have once again zipped past, while at the same time being a year that I am happy to be rid of. There has been deep sadness; from the loss of my mother, my grandmother, my great aunt and landlord, to other life and work stressors. This year has been a struggle for so many reasons, and I am really looking forward to a fresh one filled with radiant positivity, creativity and light. My New Year's resolution is a pretty simple one: to worry less, to stress less, and to breathe in and enjoy the present. Anything is attainable if you put your mind to it, so my mind is what I will be giving a good workout in 2009.

I also look forward to fresh foods, dinner with friends, Tim's birthday at Candle 79, and cooking classes at the Natural Gourmet Institute.

Although I have taken a bit of a blogging hiatus, I leave you with a few photos from the last days of 2008:

(above) Preparing my secret mushroom sauce for veggie burger toppings.

(below) Craving french fries (but opting for homemade instead), we sliced up some sweet potatoes, yellow carrot chips, and brussel sprouts:





Getting ready for a little New Year's Eve soiree with CP & KZ, I delved into something unfamiliar to me: dessert baking.

Using this recipe for Peanut Butter Chocolate Swirl Brownies, the brownies were kind of a gooey mess instead of solid brownies, but they tasted great. I still have a ways to go in the vegan baking department:

I'll leave you with this video of The Walkmen, "our troubles are over; it's gonna be a good year":



"I know that it’s true
It’s gonna be a good year
Out of the darkness
And into the fire
I’ll tell you I love you
And my hearts in the strangest place
That’s how it started
And that’s how it ends"

-The Walkmen,
In The New Year

Cleaning the Palate: The Day After

A day after the heaping piles of cooked (and reheated) foods, it feels so refreshing to eat a little raw. I'm a huge fan of cilantro, and will do just about anything to get it in my food. Packed with vitamin A, vitamin K, lutein (and tons of flavor!)

Foodsparrow's fresh cilantro salad: Red leaf lettuce, red lentils, tomatoes, avocado, scallions, olive oil, lime juice, Himalayan pink salt, and chopped fresh cilantro.

Thanksgiving Day

Preparing to make (vegan) Lentil Shepard's Pie:

In addition to the listed ingredients, I added nutritional yeast to the potatoes, and fresh basil (instead of dried) with garlic to the lentils:

Homemade (vegan) Pumpkin Pie, soy-free, made with avocado, cashews, chocolate chips, and graham cracker crust:

Thanksgiving dinner plate: mixed green salad, lentil shepard's pie, brown sugar sweet potato mash, stuffed mushrooms, Pop Sparrow's famous celery salad with marinated olives:



After dinner, I gathered up the children for a good ol' fashion storybook called "The Truth About Factory Farming" ...(j/k!)

The fun festivities began: video games, sword fighting, chasing, wrestling, toy car racing, UNO, card tricks, Cranium, musical chairs, and dancing:

Happy Thanksgiving, everyone!!!!!

My Story.

This is the calm before the storm.

The day before Thanksgiving, a holiday that revolves around so much meat, and two days before the Christmas shopping frenzy, which revolves around retail spending and gift-giving stress. Getting out of work at a 2 o'clock dismissal, I thought I would take a little time to sit quietly and reflect. Giving my own private thanks, thinking about things that I am happy about; thinking about things that could use to change.

My own vegetarian story has a lot to do with Thanksgiving. For the years before I went veg, I just never felt right eating animals. But I grew up in a very meat-eating household of strict Italian decent, and one that was rife with tradition and conformity. So going vegetarian wasn't going to be an easy task. In the winter of 1995, I had reached 17, started listening to The Smith's, and began rebelling in ways that only a middle-class white kid (going to Catholic school) really can. I got the flu in early 1995, and I used this to my advantage. The last tangible thing I remembered eating was a hamburger. Staring down into the debris, I knew this was my way out. I was "scarred" by the experience, I told people, and no longer wanted to eat meat. This caused a huge uproar with my family, and since I wasn't doing the staple cooking at this point (and still lived at home), I bargained that I would still eat chicken. Transitioning into college in NYC, I lived on Ramen noodles, boxes of white rice, and frozen veggie burgers. I didn't care about my health then; all I cared about was not eating meat. Instead of gaining the "freshmen 10," I actually lost weight, going all the way down to 102 pounds. I went to Long Island on the weekends to visit my family, and my mother would not let me leave again unless I took her chicken cutlets -trays of them- back to the dorm with me. In hindsight, she was only concerned about my health and thought she was doing the right thing. This was before the internet, before you could google the millions of vegetarian recipes, blogs, and nutrition information that is so readily available to us now. She thought she was doing the right thing, and I can't blame her for it. I don't remember if I ever ate them all, truth be told, but I took the cutlets and went back on my way. I still ate chicken occasionally though, and even had a "vegetarian" roommate who convinced me that chickens “weren't really meat.” I don't know why I followed suit, but I was still listening to other people and hadn't quite developed my own backbone yet. Late bloomer, I guess.

Then, on Thanksgiving of 1997, I looked down at the turkey on my plate and thought "I can't do this; this just isn't right." It didn't feel right at all. No one was telling me it wasn't right either. My family wanted me to eat meat, my roommate thought chickens were "ugly animals that deserved to die," and I didn't have any vegetarian role models. It just felt, to me, inherently wrong.

On that Thanksgiving, I snuck by eating only sides and no one even noticed. Eventually, though, I outed myself as a real vegetarian and never looked back. Years later, I tried Tofurkey dinners that tasted like rubber tires and ate my share of frozen meat analogs. It took years and years to really develop into the mature vegetarian I am today. It took years to say that I don't want my veggies and beans cooked in animal stock, to not "pick off" the meat in a pasta dish or a party hero, and to learn a lot about nutrition and it's effects on the body. To finally look healthy, feel healthy, and be knowledgeable and proud of who I am.

I still have a way to go, as the new journey is now leaning more towards a vegan diet, weaning off the cheese that just aggravates my allergies anyway. Some people go cold turkey (pardon the pun), and some people take their time. The journey is different for each of us; we're all unique individuals with different backgrounds, so of course that is to be expected. I look forward to the ever ongoing journey of health, happiness, and peace of mind.

And for that, I am very, very, thankful.

Thanks-Living @ Woodstock Farm Animal Sanctuary

It was a real awesome treat to revisit the Woodstock Farm Animal Sanctuary again for Thanksliving. Eight of us (including fellow bloggers CP and KZ) packed our hungry butts into a car and traveled up to Woodstock in total excitement and giddiness. The travelin' was as much fun as the event itself!

We missed the appetizers, but got there just in time dinner:

The vegan feast: wild rice medley, stuffing, fresh cranberry sauce, citrus sweet potato mash, kale salad, roasted root vegetables, and Field Roast (seitan) with mushroom gravy.

Dessert was supplied by Vegan Treats, including the infamous (and totally knockout) Peanut Butter Bomb Cake, and Pumpkin "Cheese" Cake:

Then it was time for my favorite part....visiting the animals! This lil' guy came frolicking towards us, looking for pets, the same way my own cat or my brother's dog would. He was a total love muffin, and liked his ears rubbed.

The rest of the animals were just as lovable! Wearing what looked like a designer white gown (Vera Wang, anyone?) this turkey greeted at the door, and escorted us right to the others:

At the Woodstock Farm Animal Sanctuary, turkeys are the "guests of honor!" They are all treated very well; running free, beautiful and clean. Back in the heated dining tent, the turkeys even gobbled whenever the crowd applauded to the speakers, music, and comedy (to show their appreciation; what a witty sense of humor those turkeys have). I loved hearing their voices and hangin' out with them!

Click photo for larger viewing:

Overall, this was such an awesome experience. Although, I get really sad when I think of the animals that are slaughtered so cruelly, and are not as fortunate as these rescued animals featured here. I think of my friends and family, whom I love very much, despite hearing their remarks about my choice to not eat animals. How they can disconnect the food on their table to how it gets there. I have a childlike wonder that often haunts me: how can we say that we love animals, how can we love our pets and treat them like they are family, care for them and get sad for them, and still eat these slaughtered beings? These same beings, who also like their ears and bellies rubbed, who come when called and know their own names, who are intelligent and lovable. I don't understand, in this day and age, who made the decision that our pets are sacred, but these other animals (with such similar characteristics) are simply "food." I can't wrap my head around it. I know that I can't change this carnivorous world, but I can change my own self and not take part in this kind of cruelty, one day at a time.

"Be the change you wish to see in the world." - Mahatma Gandhi

If you have an interest in giving vegetarianism a try, order this completely FREE "GoVeg starter kit," and see what it's all about.

Rockin' Ray & Raw Aioli

The Co-op started carrying another seitan brand called Ray's Seitan. This is the best (pre-made) seitan yet! I remember the insructor at Natural Gourmet Institute using Ray's as a substitute for the fresh stuff (which we were there to make), and I have had my eyes peeled for this brand ever since. Ray did not disappoint. There are a good 4 servings in the container, verses the two servings the other brands usually give you. And it's definitely worth it in a pinch, for the times when you can't, you know, spend hours rinsing the gluten flour in hot and cold, hot and cold, hot and cold water...and need that same great texture and taste. Yum.


Feeling a little "steak and potatoes" traditional, I wanted a potato with some side greens. But I also wanted a change from the usual Earth Balance, so I opted for making my own spread using a Raw Aioli recipe from the ever-amazing Dreen Burton

Ingredients:

Raw Aioli

• 1/4 cup raw cashews
• 1/2 cup raw brazil nuts (or can use more cashews)
• 1/8 cup raw pine nuts
• 3 tbsp freshly squeezed lemon juice (see note)
• 1 clove medium to large clove garlic, quartered (choose size to taste)
• 1/2 tsp sea salt
• freshly ground black pepper to taste
• 1/3 cup + 1-3 tbsp water (see note)
• 3 tbsp walnut or olive oil

What a great garlicky kick on anything from potatoes to pretzels! I also sauteed the seitan in garlic, olive oil, and a lot of ginger and cilantro. It was deeeee-lish!

Whatta CROCK! (of wonderfulness)

I was given a crock pot from Sandy a few years back, but unfortunately I never had the chance to use it. A little intimidated, although not sure why, it was one of those things I always "meant to do" and never tried. But with the cold weather creeping in, it was time for a real down-home meal that was ready right when I walked in the door.

This recipe is "Barbecued Seitan with Layered Vegetables," from the book Fresh From The Vegetarian Slow Cooker.




This was packed with flavor, and really comforting and warming on a cold day. Served over noodles with a side of kale.

You know what they say...once you go crock, you'll never go.....b'ock! (yuk yuk yuk)

Sweet Design

I love good design as much as I love food, and when the two meet, it just completely blows my mind.

Over at Baked in Red Hook, they have cupcakes and interior design down to a fine art. Although I have yet to ask if any of their treats are vegan, the décor alone has me salivating every time I pass by. Tim went in to get a cupcake, while I over-stimulated on chandeliers, wall paint, and the most fantastic mirror that I have ever seen:


I didn't even blink before leaning across the busy counter on a crowded Sunday afternoon to ask if their mirror was custom made and other such details.

"It's hot, right?" the cashier said smiling, wrapping rich chocolate bars in wax paper, never missing a beat. I'm sure she has been asked a million times before, and really, who wouldn't?

The mirror is actually polished stainless steel and not mirror at all. Created by a local artist in Red Hook, who executed this dreamy design. My mind was racing on how to replicate such a beauty in my own pad, even if I had to use foiled contact paper and a piece of wood. The hamster was already running, breathlessly, around and around...

Kudos to Baked in Red Hook! For stimulating the eye as well as the palate, for keeping it all local, and for showcasing sweet treats & cupcakes that are as pretty as your decor..which are merely just "icing" on the already stylish cake.

I (heart) Mac & Cheese

Words just cannot describe the pleasure-exploding taste of this ultra creamy vegan Mac & Cheese recipe by Dreena Burton. This recipe calls for Brazil nuts, which I luckily had on hand for another "cheese" type recipe. However, after reading the ingredients over, I was more excited about the idea of comfort food on this rainy day off from work, and decided to do the m&c instead.

So...off to the kitchen!

Oh my goodness. This is THE BEST vegan mac and cheese EVER!!!!!!!!

I am not a fan of processed soy and rice cheeses, which can vary from chalky to waxy and sometimes a bit of a rubber tire after-taste. I do respect the efforts of these vegan brand cheeses, but unfortunately they aren't quite there yet. However, using nuts and whole food ingredients made this casserole simply spectacular, pairing an unbelievable taste with healthy & wholesome. Does it get any better than that?!

The texture was smooth and creamy, and the breadcrumb topping is an absolute MUST. Featured here with a side salad of kale, mixed greens in olive oil, lemon, and a sliver of red cabbage. This dish is pure comfort food HEAVEN. I don't know Dreena personally, but I think I'm in l.o.v.e.

On an added note, it's especially nice to exercise after eating such a rich and satisfying meal....( just don't fall asleep on the mat)...eh hem, Tim.

Butch Boxtail* highly appreciates yoga, but (and more importantly), his favorite pose is Savasana, otherwise known as corpse pose. Lazy bum.

Namasté!

Wine & Cheese w/ the Queen of Cuny

What do you do when you are invited to a vegan wine & cheese party? Why, you make your own, of course! Getting together with CP for a lil' cheese-making pre-game, I was super excited to use a recipe that I've been ogling over for some time now:

Chestnut Cheese Tea Ball (Vegan)

The ingredients were slightly altered, especially because chestnut tea is hard to find. Here are the tweaked ingredients:

* ¾ cup water
* ¾ C Lapsong Souchong (*which gave it a smoked flavor instead)
* 3 1/2 ts Agar-agar flakes
* 2/3 c Cashew pieces; raw
* 1/2 c Firm tofu; crumbled
* 1/3 c Nutritional yeast flakes (*I added more than it originally called for)
* 1/4 c Fresh lemon juice
* 2 tb Tahini
* 1 ts Salt
* ¼ cup crushed almonds (*in the cheese mix)
* ¼ cup crushed almonds (for coating later)
* handful fresh rosemary & thyme



The ingredients were measured out first, including the brewed Lapsong Souchong black tea.


(insert musical montage to a "getting things done" song, preferably of the 80's variety)

The agar-agar, a gelatin-like substitute derived from seaweed, boiled with the water and tea.

This stuff is amazing! It is just like Jello, turning from a hot liquid to a cool mold in the fridge (but without the grody animal bone usage).

Mix everything together in a blender or food processor.

Viola! You are now ready for your cheese mold (I only had round CorningWare available, giving it a more "cheese wheel" shape, rather than an actual cheese ball).

Ready to cool and mold in the fridge.

After 30-60 minutes, take out and coat in crushed almonds. I also added rosemary & thyme, which gave it a beautiful fragrance and fresh herb kick.

Meanwhile, back at the CunyQueen ranch, the spread was fantastic! Her first guests were practicing some serious restraint while waiting for other arrivals (we did not share their will power). A vegan dream of creamy nut, vegetable, soy cheese & crackers:

Clockwise from the upper left: herb crackers, tortilla chips and pretzel flats, rice chips with vegan pate, nacho cheese dip, artichoke cream, saltines, quesdillas with rice cheese, blue tortilla chips, Teese mozzarella, Dr. Cow's Tree Nut Cheese in aged macadamia flavor, salsa, and Soy Feta.

Added later was a homemade vegan fondue, made with beer! The beer really gave it that sharp cheddar-like twist, and the texture was fondue perfect.

Our cheese wheel joined in on the spread, with a sidekick of rosemary crackers.

Just call me "Farmer Sparrow" from now on...and bring on the cheeeeeze, please!