Electrified

Sometimes, I can't help but sit back and be amazed that we are able to survive our culture.  Have you ever stepped back to realize how many cues are in our environment?  I've read articles insisting that we are being brainwashed.  I've also read articles reassuring us that it's not really that bad.  Still, we're convinced that fashions change with the season, so we must update our wardrobes.  We are assured that, in moderation, eating pre-packaged goods with mile-long ingredient lists is okay.  After all, it's unrealistic to expect Average Jane to go to so much effort (and money) to ensure that she is eating naturally in this day and age.  We hand our lives over to the experts, ignoring the age-old advice given by many a concerned parent: "look both ways before you cross the road."  Are you looking both ways before you make a decision that could have a significant impact on the planet and on your health?

Yes, I'm in that place this morning.  I had a slip up with the processed fare again, and I still find myself repeating  "Holy SHIT!" when I realize how profoundly I am affected by it.  Anything that happens to be made by someone else for commercial purposes seems to poison my soul.  It sounds dramatic, and it is.  I feel the walls closing in, and I am transformed into a purely reactive being.  I've gone through this hundreds of times, but it's as though the realization is brand new.  I am bombarded with guilt and a feeling of helplessness.  A feeling that I am incapable of controlling my behavior.  Ever been there?  It really blows.

So, why are some of us stuck in this response set, yanking the same lever even though we aren't rewarded?  Hell, we're given a shock when we pull that lever.  But the shock is going into the nucleus accumbens.  We are addicted.  My brain is wired from the jolt of dopamine caused by the extreme stimuli.   We also become addicted to the social acceptance of consumerism, whether it's eating at restaurants or indulging in retail therapy.  It's hard to think when you're getting off on that pecan cinnamon roll, isn't it?  I certainly think so.

The fact that the American lifestyle favors obesity and disease is not news.  Yet, we are taught to cure consumerism-gone-wild with...drum roll...more consumerism.  This time, it's gym memberships and pills and consultations with "experts."  Books, magazines, and videos.  I have seen obese and overweight people treated like the scum of the earth.  They are seen as incomplete, incapable objects that have no ability to control themselves.  I was treated that way when I was overweight.  Imagine the progress we could make if we offered more education about self-care.  Imagine what would happen if we taught everyone how to cope with stress and negative emotion in a healthy way.  A way that excludes food and drink.  

I have been a slave to diets for a decade, all based on the assumption that I am less of a person and cannot possibly make informed decisions about how to take care of myself. I know the wisdom of listening to the Earth Mother because I've experienced the freedom in it.  However, getting there is incredibly difficult.  You have to bypass society, addiction, and your own personal hang-ups.  I've heard fierce criticism about my vegan lifestyle, and even more criticism about weeding out all the packaged stuff.  The criticism starts to feel like fear, but the seed of doubt germinates and I'm back to spending hours "getting high on information." I'm tossed between contradictory advice from dozens of registered dieticians, forgetting that the number one priority isn't my well-being.  

And that, my friends, really sucks.

A Grain of Rice for Your Thoughts?

No recipe to share today!  Just some thoughts.  The sun is out, the sky is clear, and we just got back from exploring thrift stores in the U-District--"getting our educations on the Ave," to quote Blue Scholars.  We didn't spend a penny other than on parking, and I'm feeling pretty damn good.  I'm also pretty sure I need to add a 70's style disco dress to my wardrobe. 

I’ve begun an activist kick over here.  Something about the people, the vibe, the energy—the chi of this place has been enough to germinate the seed of compassion and humility.  After several years of developing a rather jaded, cynical view of humanity, I’m actually kind of surprised.  I have a newfound interest in volunteering in the community garden to help produce organic veggies for the food bank.  I’m volunteering at a non-profit café that hosts a number of great live shows, which directly supports local music and ethically produced coffee beans.  Did I mention I live a stone’s throw away from an animal shelter?  The Universe plopped me down in a great spot!

We’ve been spending the past few days in the throes of great conversation.  One of my best friends (Eliza, the Cross Country Vegan) is in town and the evenings are full of philosophy and discussions about sustainability and getting back to nature.  Simplicity.  It’s a revolution.  Sure, we had these talks over decadent meals from Sage Café, but at least we’re thinking about this stuff, right?  And the food was all vegan and local.  Baby steps.

Mother Earth is opening her arms to me and I’m being pulled closer and closer into her embrace.  Lately, I’ve been forced to step back and acknowledge the entitlement and wastefulness of my own behavior.  The attitude that because something is easily obtainable and quite appetitive, we have the right to possess it.  To consume it.  It’s the newly-grown child in each of us saying, “Hey, I don’t need to ask permission for this anymore.  It’s here, and I have the money, so I can have as much as I want!” 

I am broke right now, but superbly wealthy compared to the majority of humans competing for resources on this planet.  I can have the occasional tempeh Reuben, chocolate chip cookie sandwich, down some coffee, or a Jamaican Jerk burger topped with plantains and served with a side of macaroni and cheese.  But am I truly making a difference?  There are many people in this world that can’t even gain access to the resources they need; it’s not just a matter of not having money.  I, however, have access to as much water and local grains and vegetables that I could dream of.  Eating locally and naturally is sustainable, healthy, kind, and I have to ask myself… 

Why am I not doing this instead?

Until next time...  

Whole Wheat Bread

Our stuff is almost completely unpacked.  I finally got my keyboard set up by the window, where Niles (kitty) likes to sit and look at the crows and cats and dogs in the neighborhood.  He kept me company last night while I was reacquainting myself with my instrument.  

 

Having an once-outdoor cat transform into a sleepy-eyed indoor cat is quite the experience.  For instance, he has shown us how good he is at hiding.  We found him behind the drawers in our kitchen.  No idea how he managed that, but it was impressive.

Now, time for some more comfort food.  I have been balancing my high-stress job hunt with filling our apartment with amazing smells.  My latest experiment? Bread.

It's always astounded me how difficult it can be to obtain vegan bread.  We went to Fred Meyer the other day and finally settled on some dark Rye, but it took forever to get there; everything had either eggs or milk, and most had honey!  It was even a challenge to find some at Whole Foods.  Coming from a town that had several great veg-friendly bakeries, it was never difficult to find bread.  So, I decided that it is in the interest of our budget (and our health) to start baking at home. 

I was a little intimidated by the prospect of baking bread because I previously had a sort of "bread baker's curse."  Every attempt I made came out too dense or it didn't rise the way it was supposed to.  I even had a moment of confusion when I first went vegan because of all the talk about "nutritional yeast."  For the newbies: nutritional yeast and active dry yeast are not the same thing.  Nutritional yeast doesn't do crap for your rising needs.  


Anyway, I started searching for a simple recipe on www.vegweb.com.  If you haven't tried out this database of recipes, I highly recommend it!  It makes vegan cooking look comically easy, because let's face it: it is.  


This recipe is based on the one I found here: http://vegweb.com/index.php?topic=5707.0

Whole Wheat Bread 

2 1/2 cups warm water
1 packet of Red Star ® Active Dry Yeast

1/4 cup organic black strap molasses

1/4 cup organic brown rice syrup

3 cups organic whole wheat flour

1/8-1/4 c. olive oil

1/8-1/4 c. almond milk (or other dairy alternative)

3 to 4 cups all-purpose flour

1/2-1 tsp salt

1-2 tablespoons barley-or oat-flakes (optional)

In a big mixing bowl, combine the water and yeast and molasses.  Add the three cups of whole wheat flour and mix well. 

Add the olive oil, almond milk, and salt.  Stir to combine.  Begin adding the white flour, about 1/4-1/2 cup at a time.  After you've added 3 cups, begin kneading the dough.  I added another 1/2 cup while I was kneading because the dough became sticky.  Knead the dough for 5-10 minutes until it is pliable and smooth.

Lightly oil 2 bread pans.  Evenly divide the ball of dough in half and place each in a bread pan.  If you like, make a big round bread loaf by placing the dough on a flat baking dish.  I used our pizza stone! Sprinkle the barley/oat flakes, if using, on top of each loaf.

Place a clean towel over the bread pans and place in a warm, dry environment (like your slightly-preheated oven).  Let the bread rise for 60-90 minutes.  After that, bake at 350 F for 35-40 minutes.

Prepare for your home to start smelling very good.  

Makes 2 loaves of bread

*An aside: If you used bread pans, I highly recommend waiting for the bread to cool off completely before you try removing them.  Otherwise, they seem to stick.  Slice them up and freeze them if you want to use one later in the week...or next week!

Everyday Satanism...and Cinnamon Rolls

     I’m reading Piece by Piece, a book by Tori Amos and Ann Powers.  It’s one of those books that will make you stop at every other paragraph and with an emphatic, “Wow.”  I’ve been thinking a lot about what Amos calls "everyday Satanism." I’m not talking the fiery gates of Hell, where you find yourself flopping about on a giant grill the minute you walk inside.  I’m not even talking about the extreme forms of human evil, either.  What about the little pieces of darkness inside each of us?  Are we even aware of those pieces?  Take me, for instance.  I make a point to refrain from consuming the bodies of organisms that were once conscious, but do I truly refrain from consuming them in other ways? In what other ways do I force myself on the planet, my friends, and my family?   

     The shitty thing is that there is no way for us to completely avoid this.  That, if anything, is what I have learned in the past year.  Our culture seems to favor living on the ends of a very big spectrum, coasting between the concepts of good and evil, success and failure.  Love and hate.  Many of us tend to assume roles in one extreme or the other.  Pure predator or pure victim.  Purely pathetic or purely victorious.  How many opportunities are passed up because they fall in the grey area of the spectrum, and how many relationships have been abandoned because they were not purely advantageous? 

     If your own capability for hurting someone falls off your radar because you perceive yourself to be the Good or the Victim, how can you make informed decisions about your role in relationships...and on the planet?  Is it a loss of free will, voluntary to the extent that we hold a veil over our eyes?  Is it an innate quality of being "in it for ourselves," no matter how charitable and kind we try to be?  Dust off your philosophy books and dive in.  I'll try not to become a modern chick version of Thomas Hobbes.      

     So, anway…To lighten things up a bit, why not entertain these dilemmas with a baked good?  I made some cinnamon rolls and whole wheat bread over the last couple of days and have truly enjoyed kicking back with a slice (or…roll) and a mug of tea.  Look out the window and think big thoughts.  Taste big tastes.

Cinnamon Rolls with a Brown Rice Syrup Glaze

These are the perfect treat for those chilly, rainy afternoons that are becoming more common as the days get shorter. 

The Dough:
1 c. all-purpose white flour
1 ½ c. whole wheat flour
½ pack of Red Star Active Dry Yeast
1/8-1/4 c. unrefined, unbleached organic whole cane sugar
¾ c. unsweetened almond milk (or whatever dairy replacement you prefer)
¼ c. Earth Balance ® margarine

The Filling:
¾ c. brown sugar
1/3 c.  Earth Balance ® margarine
1 tbsp cinnamon
¼ c. chopped walnuts, pecans, almonds, or a mixture (optional)
¼ c. raisins (optional)

The Glaze:
½ c. organic brown rice syrup or pure maple syrup
½ tbsp brown sugar

Mix together the white flour, whole wheat flour, active dry yeast, and sugar in a big mixing bowl.  Set aside.  Combine your almond milk and Earth Balance ® in a small bowl and microwave, checking frequently; it should be warm, but not too hot to kill the yeast.  Add the “milk”/margarine mixture to the yeast mixture and stir thoroughly with a big spoon.  Set into a clean bowl, cover with a damp towel, and let it rise in a warm environment for 20 minutes.  I preheated my oven to 170 F and turned it off when it started to get warm.  Then, I set the dough on a rack and closed the oven door.

Sprinkle a little flour onto a clean surface.  Roll out the dough into a rectangle until it’s about ¼-½ inch thick.

Now, it’s time to prep your filling.  Put the 1/3 c. Earth Balance ® in a bowl with the brown sugar and cinnamon and (if using) your nuts and raisins.  Microwave for about 15 seconds, or until the margarine has softened enough for you to incorporate all of the ingredients into a sort of paste.  Spread this mixture onto the top of the dough you’ve just rolled out.

Roll the dough up, starting with the long side of the dough.  I may have incorrectly rolled mine, but who cares? It all ends up in the same place, and in a very “un-rolled” state. Use a serrated knife to slice the rolls, 1 to 1 ½ inches thick, and place in a lightly-oiled casserole dish.

Cover with your damp towel and return to a slightly warm oven to rise.  I let mine rise for about 30 minutes because I wanted them to get to a certain size.  It might not take as long for you.  Go with what the rolls tell you!

When they are done rising, bake the rolls at 350 F for 20-25 minutes (check often after 20 minutes).  While they bake, prepare your glaze: combine the brown rice syrup and brown sugar in a small pan and heat on low.  Keep it warm until the rolls are finished and drizzle over the top of them.

Makes 12-ish cinnamon rolls!

Bringing in the Harvest with a Tofu Scramble

It is harvest time.  When I was growing up, my autumn afternoons were full of potato digging.  I was canning, freezing, and drying.  I was only twelve years old when my mother handed me the reigns; I'll never forget when she overtook me in the chicken yard one afternoon with the words, "Hey.  Nice lookin' plants you got down there."  My mother grew up on a farm, too, and did her best to pass the knowledge down to me.  
These days, I don't have the resources or space to have a garden like I did when I was a kid.  It feels bizarre not to be in the midst of a harvest, but I have done the best I can with what the Universe has given me.  Last February, right after going vegan, I swiped some seeds from an organic bell pepper that my husband was slicing up for an omelet.  I had never tried starting plants indoors before and really didn't expect much to happen.  I was convinced that the Good Food Store in Missoula sold genetically modified produce because those damn peppers didn't sprout for almost three weeks. 

The result of my indoor experiment:

I featured this pepper in one of my favorite breakfast dishes: the timeless "Tofu Scramble." Every vegan and their dog has a version of this because it's so versatile!  You can serve it plain alongside hash browns and toast, add a variety of vegetables, or roll it up Southwestern style in a burrito with all the traditional spices. 

Scrambled Tofu 

Your favorite vegetables, chopped
1/2-1 tbsp olive oil or water

3 oz. extra firm tofu
1/2-1 tbsp nutritional yeast
A sprinkle of turmeric or paprika for color (I didn't have any on hand this time)
A sprinkle of garlic powder
Shoyu to taste

Heat the olive oil, if using, in a nonstick skillet.  Add the vegetables and stir to coat them.  Let them cook for about 2-3 minutes.  If you choose not to use oil, use a little bit of water if the vegetables start to stick.


Meanwhile, crumble the tofu in a bowl and add the nutritional yeast, turmeric/paprika, garlic powder, and shoyu.  If you have any other spices you'd like to add, go for it!  Exercise your creativity a little bit.  Stir everything together and then add the tofu mixture to the vegetables.


Cook for 3-5 minutes.  Serve immediately with toast, hash browns, fruit, or however you like!  Good morning!

Serves 1. 

A New Life, Dying Leaves, and Apple Cindy's

It has been nearly a week since we moved to Seattle.  We are modern pioneers, following the opportunities of an uncertain future.  The ultimate test of flexibility.  Our lives currently consist of partially unpacked boxes and creatively placed furniture being used against the manufacturer's intentions.  The fact that no amount of sweeping will get rid of the fine granules of cat litter that our orange tabby (Niles) enthusiastically kicks out of his litter box in the bathroom will not get to me.  Crunch, crunch.  Life is good.

This is my first autumn as a vegan.  My heart gives an excited leap every time I see a bright yellow or red leaf poking defiantly out from an innumerable cluster of green siblings.  It's been rainy every day and chilly in the evenings, and my mind is on comfort food;  mac'n'cheese, lasagna, rice bakes, roasted vegetables, and apple pie. Waking up this morning to an impenetrable white fog, I knew I had to harness the healing warmth of the oven (can you hear the raw foodists screaming?).  We all needed it, too.  Even Niles seemed particularly droopy today.

The fix: a variation on a childhood favorite--my mother's apple pie.  She actually created something that approximated apple turnovers one time and served it to her friends under the name "Apple Cindy's."  It's totally just an apple turnover recipe, but who am I to go against the infinite wisdom of the matriarch?  That's right.  Not gonna happen.  

Apple Cindy's

Crust:

1 cup organic whole wheat flour
½ teaspoon sea salt
¼ cup cold Earth Balance® soy-free margarine (this ensures a flaky, pastry-like crust)
5-6 tablespoons cold water

Filling:

1 large organic Granny Smith apple
2 tablespoons organic, unbleached pure cane sugar
1-2 teaspoons cinnamon (I prefer more cinnamon than most people, so adjust to your taste)
¼ teaspoon nutmeg
A pinch of sea salt
A pinch of organic whole wheat flour

Preheat oven to 400 F.
 

Lightly oil a cookie sheet.
 

In a medium sized bowl, combine the flour and salt.  Add the cold margarine and use a potato masher to combine until the margarine becomes the size of small peas.  Then, one tablespoon at a time, start adding cold water.  The dough shouldn’t be so wet that it’s sticky, but it should hold its shape when you form it into a ball.  Lightly flour a cold cutting board or counter surface.  I actually used our pizza stone for this!  Divide the ball of dough evenly in half.  Using a rolling pin, roll each half out until the dough is approximately ¼-½ inch thick. 

Peel, core, and slice the apple into a small bowl.  Toss the sugar, cinnamon, nutmeg, sea salt, and whole wheat flour on top.  Use a fork or spoon to thoroughly coat the apple slices.  Set aside.

Fill a little glass with cold water and, using your pointer and middle fingers, dab a little water on the outside edges of the crust.  Then, spoon out half of the apple mixture on the bottom half of each crust.  If you’d like, add a dollop of Earth Balance® to the top of each apple heap.   Fold the bottom half of the crust over the apples and press it into the top of the crust.  I use a fork to “seal” the dough.  Use a knife to cut little holes into the top of your turnovers.  Sprinkle on some cinnamon and sugar.

Bake at 400 F for 25-30 minutes, being careful not to burn the crinkled edges.  

While you wait, brew a pot of tea.  Put on some Vivaldi.  Snuggle up to your special someone…or 

your favorite furry friend!  Autumn is almost here!!!!

Serves 2.

Variation: Add some dried fruit and nuts to the filling!  I would have if I'd had some on hand.  Next time!