"food from literature" entry will be a little late this month

During the first week of each month, I like to post an entry that features food from literature. This month, however, it will have to be a little late. You see, I read Great Expectations, and was excited to veganize the traditional Victorian English fare Dickens mentions, especially the pork pie that Pip steals right in the beginning. And then I found out what a Victorian Pork Pie would actually consist of, and it grossed me out too much. Even the thought of a veganized version is unappetizing. I'll either come up with something else from the book (other foods mentioned: mince meat, chicken baked in parsley and butter... nothing too interesting to veganize), or use another book for this month. Either way, the entry will be a bit late.

In the meantime, I will be struggling to get the thought of "pork jelly" out of my head.

more adventure food: a quick post

I had a great dessert entry planned for you this week, but my camera ran out of batteries so it is not giving up the desserty pictures I have on it until I get new ones. Annnnnd since batteries are expensive, I figured I'd wait until I visited my folks back in NY to swipe some rather than buy my own (attn mom and dad: please pretend you did not see that).

I am normally not a soda person. Even natural/organic soda sodas. I simply do not like my drinks to be too sweet. I water down my juices whenever I can, for example. I do, however, like bubbly things... so sometimes I mix juice and selzer. I sometimes get italian sodas when I am out somewhere... but they're often really sweet (and who KNOWS what kinds of artificial sweeteners/colorings are in some of those flavor syrups!).

BUT THEN. I visited a local turkish grocery sore and found a whole shelf of syrups made from boiling down various fruits. It was a tough choice, but I ended up with Mulberry syrup (more often called mulberry molasses). Its only ingredient is mulberries, and it can be cloying in large amounts, but I've been stirring tablespoons into my yogurt and making an Italian-soda-like concoction of it and selzer:
Pretty, n'est-ce pas? Never mind the rainy weather out there. April showers and all that. It tasted pretty soda-y, like a knock-off dr. pepper. just not as sweet.

I also bought some carob paste (in the same kind of jar, but with even less english on it), for which I have yet to find a good use beyond putting in yogurt and pouring over (soy) ice cream. I'll figure something out. You'll hear about it, I'm sure.

One of the best things about spring, besides the weather: the produce that comes into season!
Organic asparagus was almost as cheap as conventional asparagus last week! So I've been buying a bunch of it. Normally I just steam it, but there's only so much steamed asparagus a girl can take, so I made Asparagus Potage with Garlic "Cream" from Myra Kornfeld's Voluptuous Vegan.
She calls for potatoes, I used sunchokes. Result? Very creamy, with that richness soups usually get from potatoes, with a nice strong asparagus flavor. I don't entirely understand why I went through the process of making the garlic "cream" only to have to blend it in with the soup, though - it seems like I could've saved time and dishes by just including the garlic from the start. Myra kornfeld, what were you thinking?

Seriously, though, I recommend it.

Expect a dessert-themed entry sunday night or monday, after I return from a weekend in upstate NY. It will be worth the wait. (Three words: vegan.gulab.jamun.)

sorry!

...when I said that my computer "works occasionally," my computer apparently took that as a challenge. It doesn't actually do much of anything at the moment. I have my work computer but am also a bit too swamped with actual work to get to this.

I promise, though, that I will have a pretty Spring/St Patrick's Day entry for you later this week, and will try to be get back on track (at LEAST an entry a week) after that.

Stay tuned!

with a little help from my friends

So my brother could not entirely remedy the downward-spiral situation that is my computer, due not to a lack of knowledge on his part but to the age of my computer. BUT the important thing is that it works occasionally. Like now! So in thanks to my brother, my theme for this entry is food items that wouldn't be here without someone else's help!

First up, a gift from Vegan Noodle over at Walking the Vegan Line! It was sort of a condolence prize for completely losing her Guess-the-Number-of-Chocolate Lentils contest.
She sent me a little copy of her Society of PEACE's Vegan Sweets cookbook, homemage "VEGAN" magnets, and AMAZING homemade chocolate truffles! I ate them immediately after taking this... delicious! THANK YOU! <3 <3 <3

Also, I went to my parents' in upstate NY a couple weeks ago and we made a large, tasty brunch in my honor:
Tofu Scramble with swiss chard and shallots, Blueberry Pancakes, and Mango-Apple-Pear Fruit Salad. WITH local maple syrup, produced by my parents' friends.

Remember how much I hate making pancakes? WELL, my mother made the batter and my father fried them, so I didn't have to deal with the pancakes! I made the scramble and the salad, and watched Dad's technique. And I am proud to say: I HAVE MASTERED PANCAKES.
I did these! They did not burn! yessss
topped with yogurt and fruit. mmm.... SO thanks, Dad, for the training (and mom, for making the batter).

FINALLY, an actual recipe. A friend brought me a bottle of organic vegan wine a while ago, but I don't really drink, so I've been trying to think of things to do with it. My roommate uses the bottle as a rolling pin for pie crusts, but I wanted to do something with the contents.

Dried Fruit Compote
(serves 2-4, depending on what you use it for)
1 C chopped dried fruit (use different kinds! apricot, prune, raisin, and cherry are especially recommended, but use anything you've got. Fig would be awesome, date's probably too sweet)
1/2 C red wine
3/4 C water
1 Tbsp crystalized ginger, chopped small, or 1/4 tsp ginger powder
1/2 tsp cornstrach or arrowroot powder

Combine all ingredients EXCEPT the cornstarch in a small saucepan and cook over medium-low heat until most of the liquid is absorbed, stirring occasionally (15-20 minutes). Taste: if it's not sweet enough (sweetness depends on what fruit you use, what kind of ginger, and the wine), add a bit of your favorite sweetener and allow to simmer for another 2-3 minutes.

In a small bowl or glass, mix the cornstarch with a tablespoon or two of water (this way you can stir out any lumps before you mix it in with the rest). Add to mixture, stir until thickened, 3-5 minutes.

Garnish with chopped nuts. You can eat it straight, but it's even more delicious on top of cake, short bread, ice cream or stirred into yogurt or oatmeal. The result is tasty, healthy, and a BEAUTIFUL garnet color.

Thanks, everyone!

we interrupt this broadcast for special news bulletin

Bad news: My laptop attempted suicide last weekend and work is much to hectic this week for me to post anything.

Good news: My tech-savvy brother is visiting me this weekend and he will fix said laptop. Expect a post on Sunday!