Tag Archives: vegan

chile-garlic potatoes and cauliflower with turmeric

26 Oct

cauliflower potato curryI recently rediscovered my love of cauliflower. My only memory of it as a child is a microwaved head, smothered in Velveeta cheese product — certainly not something I would eat now as a food-conscious adult. So I’ll admit I overlooked this vegetable for many years.

Mild, delicately crunchy, and a little bit sweet and nutty, cauliflower makes a delicious addition to many dishes. Not only is it delicious, but like most vegetables, it is full of amazing nutrients and health benefits. A cruciferous vegetable, cauliflower has been linked to a decrease in the risk of: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. The link to various cancers is because of cauliflower’s effect on three major body systems. Continue reading

Advertisements

chocolate-covered rum figs

4 Oct

I know it’s been a long time since I posted anything. I took a summer hiatus from food politics, research, and activism. I needed it.

But now I am home from my 5,000-mile road trip, and transitioning back to the routines of daily life. One of my favorite routines is picking up my weekly harvest box from Los Poblanos Organics (now part of Mountain View Co-Op), and seeing what is inside. Then comes the joy of figuring out creative ways to incorporate all of those fresh produce items into our meals.

This week’s box included a basket of fresh black mission figs. Believe it or not, I had never eaten a fig. I ate one fresh and unadorned, which was delicious. Then I went surfing for recipes. What I found was this fabulous treat: Continue reading

pizza is delicious even without cheese

19 May
delicious cheese-free pizza

It even makes great leftovers!

I’ll admit that there are a few food items I really miss since going dairy-free. Namely: nachos, cheesy fries, and pizza. And let’s face it – vegan cheese substitutes are disgusting. So what’s a girl to do when she wants a date night with her man, some pizza, and Netflix? Enter vegan pizza.

I was not optimistic. The man was downright skeptical (mostly of the beans). Pizza without cheese just seemed impossible. And yet, what we pulled out of the oven was not only dairy-free, but delicious! I am sold, and the man liked it too. Pizza and movie night is restored!

Here is the recipe. Please note that although the pizza only needs to cook for 15 minutes, the dough requires almost an hour and a half of rising time. Continue reading

miso soup… with substance!

28 Mar

miso vegetable soupI love miso soup. I always order it at sushi restaurants, but I often crave a little more substance beyond the tiny tofu cubes and chopped green onions. So I decided to make a very robust miso soup with noodles and veggies.

Unsurprisingly, miso is also very good for you. A valuable source of protein and B12 for vegans and vegetarians, miso is a fermented soy paste that also supplies trace minerals such as copper, manganese and zinc. Miso helps to support a healthy immune system, bones and blood vessels, and has even been linked to a reduced risk of breast cancer. Yay miso!

So here’s the recipe. I used a hodgepodge of veggies based on what I got in my weekly CSA delivery, so feel free to substitute as you see fit. Continue reading

butternut squash soup – with curry!

3 Jan

butternut squashYes, that’s right – my obsession with curry continues.

In this part of the country, local butternut squash is readily available most of the winter. I bought a couple at the farmer’s market a month ago, and they have been merely decorating my kitchen counter since then. But when I ran across a recipe in one of my curry cookbooks (yes, I have several) for curried pumpkin, I thought, why not curried butternut squash? I’ve always loved butternut squash soup, so I figured it would be even better with curry. Turns out I was right! Continue reading

christmas kohlslaw

25 Dec

kohlrabi carrot apple coleslawThis holiday, we are celebrating in fine New Mexico fashion; beer, burritos, chips, guacamole and salsa at a get-together with friends. My contributions to this event: guacamole and kohlrabi coleslaw.

I really love the variety of local produce we find during autumn and winter; squash, apples, eggplants, pecans, and the curious-looking kohlrabi. This relative of the cabbage family is crisp, mild-tasting, and rich in vitamin C, calcium, folic acid and potassium. It is commonly eaten in Kashmir and other parts of Northern India, but can be grown just about anywhere with a mild climate.

I decided to put kohlrabi into a slightly sweet and very refreshing raw coleslaw to preserve its nutrients. Enjoy! Continue reading

Masoor Dāl

15 Nov

curry lentils from IndiaOne of the main obstacles for beginning a vegan or vegetarian lifestyle is obtaining sufficient protein without relying on animal sources. Vegetarians in India (as well as throughout much of the world) have long relied on lentils (or, in Hindi, Dāl) to provide essential protein.

Lentils are not only a low-fat, low-calorie source protein (about 26% protein and 1% fat, and only 230 calories in a cup of cooked lentils), but also contain high levels of dietary fiber, folate, and iron. Continue reading

Punjabi Baingan Bharta (eggplant)

12 Nov
aubergine indian food

provided via creative commons by Frank Horst

While at the farmer’s market last weekend, I noticed a pile of beautiful deep purple eggplants at my favorite stand. Although I’m not fond of most eggplant dishes I’ve tried, I thought surely there was some way I could utilize these beautiful vegetables. So I bought three.

In keeping with my current Indian food fetish, I looked for an Indian eggplant dish (of which there are many). The result was Punjabi Baingan Bharta. Although I don’t really care for eggplant, this dish is very tasty, and I will definitely make it again. Continue reading

Indian food Bonanza!

10 Nov
delicious indian cuisine

provided via creative commons by flickr user "artfulblogger"

I know, it’s been a long time since I’ve been able to post. Life interrupts, sometimes.

BUT, I have still been cooking and continuing my dairy-free lifestyle. I have entirely eliminated dairy products from my diet. No dairy-based seasonings, no nonfat dry milk in my breads. My digestion has stabilized and my allergies have diminished significantly. Moreover, when I occasionally indulge in a cheesy hors d’oeuvre, I pay the price immediately. Done. No dairy.

It’s harder than one might think to live without eating dairy products. I don’t eat out much, and have explored new cooking options at home. My current preoccupation: Indian food. Continue reading

the case against dairy: part 2

23 Jul
dairy negative impact on the environment

A typical American Dairy farm. Image courtesy of the USDA.

Day 4 of dairy-free living. I am happy to report that I have not had ANY dairy during those 4 days; not even tortilla chips with whey as a seasoning ingredient. I have already begun to notice the impacts on my body. Without subjecting you to the gory details, I will say that I have been suffering for months from severe digestive problems. It got to the point where the doctors suspected I had Ulcerative Colitis, and performed a colonoscopy. Those symptoms have all but disappeared in just 4 days. It hasn’t been as difficult as I had anticipated, and I’m not craving the grilled-cheese sandwich or the quesadilla (yet). My urge to eat certain other undesirable foods like French fries, however, has seen a sharp increase. Ha. Continue reading

%d bloggers like this: