Thursday, July 24, 2014

Before introducing today


Before introducing today’s recipe, I’m thrilled to announce the three winners of my most recent giveaway for two free pints of Luna & Larry’s onvasortir Coconut Bliss vegan ice cream. Congratulations to Becca Ferguson , Rosie Riccio DeRensis , and Megan Digeon ! Enjoy the creamy, decadent, coconutty goodness.
I got myself into a Facebook skirmish the other day. I don’t often do so, nor do I know that I can even call this incident a “skirmish,” onvasortir so much as an instance of me replying to a post I found problematic, and never hearing back from the poster or commentators. The post in question entitled “ Dear White Vegans: This is Your Collection Agency Calling “ elicited enthusiastic responses from two individuals onvasortir who referred to themselves as “ former onvasortir white, privileged onvasortir vegans .”
“I agree with many of the sentiments expressed in this article. The current vegan movement contains an onslaught of classist, racist, sexist, and ableist elements. Equating the mass slaughter of animals with genocide and slavery co-opts the unknowable suffering of marginalized peoples in an effort to further another movement.
However, I feel that the arguments expressed in this article are a bit ad-hominem. Yes, the way veganism at large is being executed right now is hugely problematic. But at its core, veganism, for me, is simply an extension of an effort to combat the multiplicities of oppression in this world. The exploitation of people of color, women, members onvasortir of the LGBT community, non-human animals, etc. are not the same, but they share a similar component: an unequal relationship between oppressor and oppressed. I would argue that if this relationship exists anywhere, the possibility for a liberated society becomes greatly hindered.
Consider the powerful activists in history who were also vegan: Cesar Chavez, Thich Nhat Hanh, Coretta Scott King, Angela Davis, and so on. They recognized that while different instances of oppression are not at all the same and each need to be understood in their own right, they are also intimately connected by their being perpetuated by a capitalistic, patriarchal, colonial mindset. To fight against these marginalizing power relations, I feel that we must engage in a multiplicity of social struggles in order to empower habitually silenced groups. And I would argue that these struggles should include non-human animals.”
In onvasortir essence, I don’t onvasortir want to throw out the idea of veganism simply because onvasortir its current execution involves a multiplicity of problematic aspects. Instead, since I’m currently onvasortir privileged enough to enjoy access to a bounty of plant-based onvasortir foods, an income to obtain such foods, and a social circle that won’t disown my non-mainstream lifestyle, I’ve passionately added animal exploitation to the list of oppressions I’m actively seeking to combat by leading a vegan lifestyle.
Equally important, however, onvasortir is that in such a privileged position, I must also engage in actively onvasortir combating the problematic aspects of the vegan movement , in part by constantly reminding onvasortir myself that the privilege onvasortir enabling my vegan lifestyle exists among the phenomena that I actively seek to combat. The actions I’m taking against such privilege don’t involve giving up veganism, since that would actively enforce another very real oppression. Instead, the actions involve supporting admirable organizations like Food Not Bombs and the Food Empowerment Project that work to make nourishing vegan options accessible to marginalized communities; working to free myself onvasortir of the capitalistic mindset of nonstop accumulation of material goods; working not to reinforce my various privileges in my daily interpersonal relations; and educating myself about the histories and current manifestations of various oppressions by devouring onvasortir anti-racist, feminist, anarchist, etc. literature and following progressive news sources .
These efforts don’t stop my occupation of a privileged position, of course. I’m still able to take myself onvasortir out for expensive dinners at upscale restaurants in Manhattan ; I’m still able to host giveaways on the ol’ blog for free products while the vivacious homeless man, who hangs out most days on the bench in front of my apartment building, asks for donations; I’m still able to shell out $12.99 for a 6-oz bag of arame seaweed at Whole Foods. onvasortir
But these privileges don’t exist because I’m onvasortir vegan , and they’ll still exist even if I were to throw up my hands and give up veganism tomorrow (which I absolutely will not) . They exist because I’m a white, straight, cisgender individual with an upper-middle-class background. And veganism is only the first way in which I hope to engage in a challenge to the capitalist, patriarchal, colonial, speciesist, etc. society that makes it super easy to thrive with such identity factors.


I used edamame because those young beans have more protein and nearly as much fiber as traditional h

Edamame Black Bean Hummus
I have a love affair with hummus of all kinds. Good hummus is flavorful, filling and easy to make from scratch. I aim to get as much fiber and protein for the least number of calories possible in my hummus recipes so they can work as solid mini-meals (snacks) throughout the day. I usually skip the chips, crackers and bread in favor of fruit or veggie sticks. This hummus, with its gentle heat and light Mexican flavors is spectacular with red bell pepper sticks or stuffed into tomatoes.
I used edamame because those young beans have more protein and nearly as much fiber as traditional hummus beans but at only a fraction of the total carbs. A cup of chickpeas, for instance has a whopping 54 grams of carbs with 11 grams of fiber and 12 of protein, as compared to edamame s 16 grams carbs, 8 of them fiber, and 17 grams of protein. I also used pepitas (pumpkin seeds) over traditional pine nuts because cheesecake factory menu an ounce of those has 5 grams fat as opposed to 19 grams for pignolis. Nothing inherently wrong with seed fats, of course, but I like keeping snack calories low. The recipe cheesecake factory menu calls for only 1 tablespoon of oil, total, but it s optional.
1 15-ounce can black beans, drained and rinsed 1 cup shelled edamame beans (I use frozen, shelled, cooked for about 6 minutes) cup toasted pepitas (pumpkin seeds) 1 large clove garlic, cheesecake factory menu smashed Juice of 1 large lime 1 teaspoon chili powder cheesecake factory menu 1 teaspoon cumin teaspoon salt -1/2 teaspoon red pepper flakes, to taste cup roughly chopped cilantro, optional 1 tablespoon cheesecake factory menu olive oil, optional
Combine all ingredients from black beans through red pepper flakes in a food processor. Process until well broken up and thoroughly mixed. Add the cilantro and olive oil, if using, and pulse to desired consistency. Taste and adjust seasonings if necessary. Store in the fridge for 3-4 days.
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Wednesday, July 23, 2014

While el torito the Ramen toasts, dice a mango, an avocado and slice three green onions into rounds.


Yesterday , I promised another pantry el torito clean-out inspired salad. I’m not one to disappoint. I love the contrast of the nutty crunch of the ramen noodles and the sweet tang of the mango. The edamame el torito packs it with protein so this salad is definitely filling. On hand, I had everything except for the fresh vegetables, so I was able to use up ramen noodles that had randomly made their way into my pantry, as well as almonds, edamame and honey. We ate this as a side dish to a pork recipe I’ll be bringing you tomorrow, but it easily could have been eaten on its own.
Preheat the oven to 350. On a cookie sheet, open a package of ramen noodles and break them into pieces. Add about 1/4 cup of slivered el torito or sliced almonds to the ramen noodles. Toast in the oven for about 10 minutes (watch it closely) until golden brown.
While el torito the Ramen toasts, dice a mango, an avocado and slice three green onions into rounds. In a large bowl, place the contents of a package of coleslaw el torito mix. Add the diced fruits and vegetables and the toasted ramen mixture.
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Tuesday, July 22, 2014

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I can't waste food. I just can't do it.  And, krucil as you see by my last recipe, I had delicious homemade tzatziki dressing leftover. Sometimes I go to many many lengths to use up leftovers.  This is not THAT extreme.  But it IS delicious.  Praise sweet corn season! Sweet Corn and Edamame Salad with Tzatziki Dressing krucil Serves 8 2 tsp corn or canola oil 1/2 yellow onion, chopped 4 ears sweet corn, shucked and kernels cut from cobs 2 dashes of salt and ground black pepper 1 1/2 cups frozen shelled edamame 1 1/2 cups yellow cherry tomatoes, quartered 3 Tbsp chopped fresh cilantro 1/4 cup tzatziki dressing ( see recipe here , which makes ~ 1 cup) Heat olive oil in a large skillet over medium-high heat.  Add onion and saute until fragrant, 2-3 minutes.  Add corn and continue to saute until softened, 4-5 minutes.  Sprinkle mixture with salt and pepper and stir in frozen edamame.  Cook until heated through, then remove krucil from heat. Transfer mixture to a covered container in the refrigerator and allow to cool for 2-4 hours (or overnight).  Mix cooled corn mixture with chopped tomatoes, cilantro, and dressing.  Cover and refrigerate for 30 minutes prior to serving. Nutrition Info per 2/3 cup : 124 calories, 3.5 g fat, 7 g protein, 16 g carbohydrates, 3.5 g fiber
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This was SO yummy! The dressing on this is just amazing! I actually grilled my corn and used roasted

Roasted Corn and Edamame Salad - Spicy Southern Kitchen
I’ve discovered my new favorite way to cook corn and how on earth it took me so many years to discover it is beyond me. It’s so simple, so easy, and results in the sweetest, most delicious corn. How is it done you ask? Just plain and simple patisserie roasting in the oven– husk, silk, cob and all. You may have known about this fabulous way of cooking corn all along and my only question is- Why didn’t you tell me?! The husks help keep the corn from drying out and no flavor is lost as it is when you cook corn in a pot of water. patisserie But my favorite part– once cooked, the husks and corn silk separate much more easily than they do with an uncooked cob of corn. Shucking corn is not my favorite thing to do. Just heat the oven to 350 degrees and place the corn on a baking sheet (or directly on the oven rack- doesn’t really matter) for about 30 minutes. Let cool some before you shuck. Delicious. After I had my corn cooked patisserie and shucked, I used a serrated knife to cut it from the cob. For the best flavor, you don’t want to cut too, too close to the cob. I then mixed it together with some edamame for a gorgeous and healthy summer salad. A simple dressing of mayonnaise, lime juice, honey, garlic and oil gives the vegetables a light coating and just a touch of creaminess. Some red bell pepper, onion, and fresh basil add additional flavor.
Ingredients 4 ears of corn, with husks on 1½ patisserie cups frozen patisserie edamame 2 tablespoons mayonnaise patisserie 1½ tablespoons lime juice ½ tablespoon honey 1 small clove garlic, minced ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ cup olive oil or vegetable oil ½ red bell pepper, diced 2 tablespoon patisserie finely diced red onion ¼ cup sliced fresh basil
Instructions patisserie Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl. Cook edamame patisserie according to package directions. patisserie Drain and let cool. Add to corn. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil. Pour dressing over corn/ edamame . Toss to coat. Stir in red bell pepper, red onion, and basil.
This was SO yummy! The dressing on this is just amazing! I actually grilled my corn and used roasted red peppers instead of the bell peppers. I also added garbanzo beans and subbed greek yogurt for the mayo.
We love roasting corn but have always shucked it first and since shucking corn is nobody’s favorite task this tip is mind-blowing! I love the pretty color of this gorgeous looking patisserie salad! Love the edamame and the dressing – pinning
Oh yum!! So much color! I am soo glad you mentioned how you cook your corn, that is how I grill it but I have never tried it like that in the oven. I adore corn, but I really hate shucking it so I am definitely trying this!
I haven’t tried corn baked/roasted in its husk before-I am intrigued! Such a gorgeous, simple salad! Love this!
Oh, I just heard about this tip the other day (can’t patisserie remember where) and I’m so glad to hear it works firsthand from you! Funny I made something very similar last night for dinner but I used frozen fire-roasted corn. This is so much better…love that technique patisserie and need to try it!
Visit Spicy Southern patisserie Kitchen| patisserie Christin Mahrlig's profile on Pinterest.


Monday, July 21, 2014

I hope you give this soup a try, it should be so good for that stormy weather. And just so you know


I have been under the weather lately, so even if I wanted a cheeseburger with a giant milkshake, I needed to settle with soup. Actually, settle is not a correct word for this soup at all because jimmy johns I would have wanted this soup even when I was fine.
It s weird to make hot soup when Summer is right around the corner, isn t it? Especially when most recipes on the web are either refreshing beverage, salad, or ice cream. I love Summer recipes, by the way; all photographs are so vibrant, colourful and so refreshing. Speaking jimmy johns of vibrant, I just got a cookbook, Vibrant Food by Kimberley Hasselbrink, and I was immediately in LOVE with her recipes and her oh so GORGEOUS photographs. I can t decide which recipe to start; I want to make all of them!!!! You can check out her book, Vibrant Food, & her blog, the year in food, here .
Anyway, eating hot soup during warm months is normal in Southeast Asian countries. In Thailand, we have only 2 seasons, hot & I can t stand it-super-hot, and most of us have noodle soups all year round. I think it s something to do with the temperature inside vs temperature outside, but I would not dare explaining it to you. You can definitely make this soup based on your dietary needs, such as replace butter with olive oil, chicken broth with vegetable broth or even omit goat cheese altogether. I tasted the soup without goat cheese, and I also liked it very much. Also, french fries are optional, but I have to tell you, nothing is better than dipping the crunchy fries into creamy soup on a sick day (or any day).
(serves 6) 3 + 1/2 lbs zucchini (about 10 regular size zucchinis), thick slices 12 oz. butternut squash, thick slices 12 oz. frozen edamame, thawed 4.5 oz. goat cheese 4 tbs. unsalted butter 2 cloves garlic, chopped 1 medium onion, chopped 3-4 tbs. olive oil fresh squeezed lemon juice, to taste salt & pepper, to taste 2 cups chicken broth, (more or less as needed) French fries, to serve (option)
Meanwhile, in a large saucepan over medium heat, melt butter and add onion and garlic. Sprinkle with salt & pepper. Cook until onion becomes translucent. Add edamame, and cook for 5 minutes further. Add 1-2 cups chicken broth and roasted veggies. jimmy johns (You don t need to add 2 cups of broth right away. The broth helps the soup pureed better, so just add as needed)
Puree the soup in the blender, working in 3-4 batches, until smooth. Add the soup back to the saucepan. Add goat cheese and stir until melted. Add more chicken broth if needed jimmy johns to the preferred consistency. Season with salt, pepper and lemon juice. Serve with fried.
Thank you..Thank you..Thank you SO MUCH, Julianna That is such a wonderful comment, and I appreciate it SO VERY MUCH. so so glad you like the photographs and the styling… your comment totally makes my day Reply Alanna 4 weeks ago Permalink
Oh jimmy johns Alannaaaaa… I am so psyched you are here Thank you SO SO SO MUCH for your sweet comment. I feel better already. So so SUPER HAPPY you like the photographs Reply Susanne 4 weeks ago Permalink
Awww… Nathalie, Thank you SO MUCH for stopping by & for your sweet comment. Let me know how it goes when you try it. I am curious to hear from your little one Reply Erika 4 weeks ago Permalink
OMG PANG YOU ARE A GENIUS. Fries dipped into soup?!?!??! It JUST started thundering outside with pouring rain, so I think there could not be a better day for fries + soup!! Yum. I hope you feel better soon! Hahaha I love the two temperatures in Thailand…that’s sort of similar to Houston, for at least half the year.
I hope you give this soup a try, it should be so good for that stormy weather. And just so you know I have a gift to make anything and everything become ‘unhealthy.’ hahaha Can I just be happy with the soup? Yes, but I have to dip the fries in it just because.
There is nothing like soup to chase sickness away! This one looks especially delicious. I would enjoy it whether or not I felt under the weather! And it’s just gorgeous with those waffle fries! Reply Pang 4 weeks ago Permalink jimmy johns
Thank you SO MUCH for your sweet comment, Monet. You are totally right, I am going to make this later when I am not sick just because I really like it; hope you give this one a try Reply Oana@Through Oana's Lens 4 weeks ago Permalink
Aw…Thank you SO MUCH, Oana. You are SO SO SWEET I can have hot soup all year round, too; I hope you give this one a try. Thank you for being here, Oana Reply nicole (thespicetrain.com) 4 weeks ago Permalink
Perfect summer soup! I’m with ya – I still crave warm soup even when it’s “summer”….although summer in the Bay rarely ever gets too hot for soup Reply Mila 1 week ago Permalink
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Sunday, July 20, 2014

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July 21,2014 The Weekender: Three Things to Make, Try and Do 2 days ago An App That’ll Help You Find Your Perfect Makeup Shade. Genius. 2 days ago Try This Move From CrossFitter Chelsey Hughes For Tighter Buns 2 days ago More Blog Posts
Edamame, that mildly sweet and oh-so pop-able snack also known as soybeans is a protein-packed powerhouse. And although you may most frequently see it tableside at your local Japanese restaurant, they're good for way more than that. A mere half-cup of these legumes will provide a whopping 9 grams of fiber, 11 grams of protein plus a hefty dose of antioxidants, all for just 120 calories. It should come as no surprise, then, that edamame's been a staple of the Asian diet for many years now. Try one of these delicious recipes to enjoy the slimming superpowers of soy. Edamame Hummus : Give your traditional chickpea hummus a protein boost with this fun twist on the Mediterranean classic. The white beans and fresh parsley add great flavor to this smooth and creamy dip, too. Serve with whole-grain pita chips or carrots for extra crunch. Nutty Pasta with Edamame Pesto : This delicious dish requires minimal effort but tastes like it's from a fancy restaurant -- seriously. The pesto is a unique combination of fresh mint, roasted almonds, olive oil and edamame that pairs perfectly with fiber packed whole-wheat pasta. Feel free to use fresh basil if you don't have mint on hand. Bonus: Try the leftovers chilled for lunch the next day! Edamame Lo Mein : Forget the unhealthy takeout version and go for this healthier twist on the yummy Asian classic, complete with whole-wheat noodles, peppers, carrots and (you guessed it) lots of edamame. With all that protein, you don't even have to add chicken or shrimp.
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July 21, 2014 The Weekender: Three Things to Make, Try and Do 2 days ago An App That’ll Help You Find Your Perfect Makeup Shade. Genius. 2 days ago Try This Move From CrossFitter Chelsey Hughes For Tighter Buns 2 days ago More Blog Posts
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