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Doing Better

It’s now definitely December, and VeganMoFo is over for now. I’ve spent most of the last week catching up on VeganMoFo posts that were delayed while I waited for the photos to be uploaded, but now, I’m ready to start on something new.

In November, Alistair and I attended a 5th birthday party (lots of yummy vegan cookies and fair trade coffee!) for a youth environmental organization called The Otesha Project. I’ve been casually following their projects over the last few years since I was introduced to them by a friend who is the brother of one of the founders. The first event of theirs that I went to showcased the presentation that they do in schools which demonstrates ways that anyone can make simple changes that will impact the environment positively. The vibe at their events, on their website and in their book is incredibly upbeat and infectious. It’s gotten me thinking about what more we can do around the house to limit our impact on the environment. So, my plan for December is to come up with a reasonable list of things to be included in my New Year’s resolutions.

The first change that we’ve made to our habits actually came about before we went to the Otesha party. Alistair and I don’t produce all that much garbage between us (1 kitchen garbage bag every 7-10 days). We have a composter in the backyard and have been using it all year round for a couple of years now. We also recycle everything that is taken by the city. When I had a quick look through our garbage a few weeks, I noticed that the majority of the stuff in the garbage was either plastic bags/package wrap, plastic coated paper or tissue/paper towels. I had heard that you can put tissue and paper towels in a backyard composter, so I went searching online and found that it was true. It’s taken a while to automatically go for the compost bin instead of the garbage when throwing them out, but we’re getting better about it.

I guess the next thing to think about is how to reduce the amount of packaging we bring into the house. For the last several months, we’ve been taking our cloth bags to the grocery store and not bringing home any new plastic bags (including the ones from the produce section). We still do buy some convenience foods, however, and they seem to be the big garbage culprits; things like crackers, (soy and regular) ice cream, cookies, bagels and chips. I make our bread in the bread maker, so we could give up bagels and only eat toast, I suppose. The other thing that I could make at home instead of buying is cookies. I just can’t get my head around how time consuming it can be, though. I’ll have to do a trial for a month to see if it’s doable in the long term, I think.

Our last big source of garbage is doggy pooh bags. I’ve been concerned about this one since we got Marley a year ago. Right now, we’re using biodegradable pooh bags to pick up after Marley. I recently read an interesting article on how to mitigate some of the impacts of owning a pet. They suggest flushing dog pooh down the toilet. My problem is how to get it there. It’s one thing if she goes in the backyard. While I don’t relish the idea of tramping through the house with the pooh on a trowel, I would consider doing it. If she goes when we’re out, what then?

Okay, so possible changes to reduce the amount of garbage that we produce:

  1. Make all bread products and cookies at home to reduce the amount of packaging we are saddled with,
  2. Find out if ice cream containers can be recycled, and
  3. Flush Marley’s pooh when she goes in the backyard.

Post-Workout Power Food

Alistair and I have started our off-season training as of a month ago, and one of the things that the trainer mentioned a couple of weeks ago was to make sure that we were getting protein and carbohydrates within 45 minutes after each workout. We were already coming home and having banana-berry smoothies with ground hemp and wheat germ. I found a reference online (that wasn’t peddling protein powder) which said that 10 grams of protein and 100 calories should do the trick. So to double check we are getting enough of both, I went to the USDA nutrient database to check each of the ingredients. As it turns out, we’re getting more than we need: 20 grams of protein and 355 calories.

Here’s the recipe that we use:
1/2 frozen banana
0.5 c frozen blueberries
0.5 c frozen raspberries
1 T hemp powder
1 T wheat germ
2 c soy milk

Blenderize and enjoy!

Food Porn

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I follow a couple (ha! You should seem my google reader listing) of food blogs (some vegan and others not), but I find that looking at the food porn on some of them really inspires me to get my apron on and get cooking. I came across a couple of references to a new meme called Pay It Forward - The Blog Edition. As explained over on Pinch My Salt, the idea is as follows:

I will send handmade gifts to the first three people who leave a comment and tell me they are interested in playing. In order to play, you must have your own blog (doesn’t have to be a food blog) and you must continue to ‘pay it forward’ by promising the same thing to your readers.

I was lucky enough to be the first to participate over at Nika’s Culinaria, so I will be receiving a copy of one of her beeeeautiful photos.

All right fair readers (if there’s anyone other than Alistair who reads this), want to play? I’m not sure what my handmade gift to you will be, but as others are promising, I will get it out to you in the next 365 days and keep everyone else up to date on my progress.

(P.S. Not sure if this counts as a VeganMoFo entry except that I mention food porn and my handmade gift will be vegan.)

Stew of the Week: Caribbean Stew

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Alright, so most of this week’s recipes came from the recipe section of Fat Free Vegan. I was drawn to the Caribbean Stew because it seemed fairly simple, and it contained an ingredient that I’ve never cooked with before: okra!

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I admit that I cheated a little and used olive oil instead of water to saute the onions. We had a mix up at the grocery store and got crushed tomatoes this week instead of diced as well which made the sauce much richer than it would have been otherwise, I think. I realized after I’d made it that we were going to need a starch to go with it, so turned to my old standby, couscous. I give it a four out of five licks to clean the last traces from the plate.

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An Old Favourite

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One of the first vegan cookbooks that I purchased with Joanne Stepaniak’s Vegan Vittles. When I was transitioning from vegetarianism to veganism during the summer of 2000, I spent a lot of time on the forum that she moderates over at VegSource.com. I found the atmosphere supportive, and my questions were always answered.

Anyway, I picked it up for the first time in a while and was going through looking for a mushroomy pasta dish to make (at Alistair’s request). I came across her recipe for Seitan and Mushroom Stroganoff, but I made some changes to the recipe (of course!). The obvious change (in the photo) is that I substituted tofu for the seitan because that’s what I had on hand, and halved the amounts of tofu and mushrooms from what is called for in the recipe. All in all, yummy yum yum is all I’ve got to say about it.

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Teff

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Okay, so I did it! I cooked with teff. As planned, I made injera with two Ethiopian stews (one vegetable and one lentil). The end result was definitely edible, but not very similar to what we get in restaurants, so that was a bit disappointing.

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I was surprised at how easy it was to find the teff flour (at the first health food store I tried). This was a good thing because I only started looking for it at 4.30 pm on Sunday on my way home from a hike with the dog. This last minute acquisition also meant that there was no time to ferment the batter as is called for in the recipe. So I cheated. I added baking powder to try to get the unique bubbliness of injera (but none of the tangy “sour” flavour). Also, I discovered that the restaurants here don’t use teff flour in their injera or they don’t use it exclusively. It’s much nuttier and more granular than wheat flour; it’s kind of like ground flax actually. I had a couple of throw aways to start off with because the batter was too thick (and I hadn’t added the baking powder yet). Eventually, I had 7 or 8 passable looking injera.

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The stews were a bit boring compared to what I’m used to. This may not be an accurate assessment, however, because I had two tequila sours and some very strongly flavoured potato chips while I was cooking. We have some of each of the stews left over, so I’m going to retry making injera again later in the week. (I’m going to mix up the batter today to allow it to ferment.) I’ll stay clear of palate decimating foods and beverages before eating this time.

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Sunday Brunch

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Since early in our relationship, Alistair and I have enjoyed what we call “Slow Sundays”. There are definitely times when we can’t fit them in regularly (like all summer when we’re playing ultimate), but we try to make time for them in the winter. Part of Slow Sunday is brunch. Our usual brunch options are pancakes, waffles, hash browns, perogies and scrambled tofu/eggs (for Alistair). Today, we decided to combine two options (yeah, I know, we’re crazy!) and had scrambled tofu and hash browns. The scramble recipe that I use is based on the Breakfast Tofu Scramble recipe in Vegan Vittles by Joanne Stepaniak. Of course, each time I make a scramble it’s a little different than the last. Today, we had mushrooms, red peppers, and green onions with the side of hash browns, it was scrum-didillly-icious.

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Waiting, waiting…

I have a bunch of posts waiting for their pictures to be added before I post them. I rely on Alistair to download them onto his computer for me and then upload them to the server. This implies that I’m technically incompetent which isn’t true. Mostly, I’m overwhelmed by the amount of work that needs to be done to update the OS on my laptop to the point where I could download the photos for myself.

Anyway, all that is to say that I hope to post some more tonight or tomorrow.

A new grain

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One of the topics that was suggested for Vegan MoFo was to try a new grain. Today is grocery day, so I decided to make sure that one of my recipes includes a grain. To date, I’ve cooked or baked with wheat, rice, barley, quinoa, rye, oats, maize, buckwheat, wild rice and possibly millet (can’t remember). The first “new” grain that popped into my head was bulgur, but then I learned the following from the wikipedia entry about it:

Bulgur (from Turkish bulgur [1], known as mp’ligouri in Greek, pourgouri in Cypriot Greek and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat.

Right, so wheat is nothing new. Then I searched grains on wiki and discovered that there are 12 major grains and 4 minor grains produced globally. Of the 10 grains that I’ve tried, 9 fit into the major grains category with the 3 remaining being sorghum, triticale, and fonio. The 3 other minor grains besides wild rice that they list are teff, amaranth and kañiwa.

This is the point where I get scared. I recognize a couple of the names (teff and amaranth), but how do people use these grains?

Sorghum: gluten-free baking, porridge
Triticale: baking (flour, rolled flakes and berries), soups and salads (berries), and hot cereal (rolled flakes)
Fonio: doesn’t seem to be readily available in North America
Teff: baking (flour), side dishes (whole grain)
Amaranth: side dishes (whole grain), entrees (whole grain), baking (flour), soups (whole grain), hot cereal (whole grain)
Kañiwa: same way you’d use quinoa

Still definitely a bit scary. After the recipe search, I’m going to make injera (using teff) and two Ethiopian stews: Ethiopian Ginger Vegetable Stew and Amhari Mesir Wat. This will likely be a weekend endeavour, so I’ll post pictures and an update later on.

Pumpkin Theme

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I’ve decided that this week I’m going to use up the tin of pureed pumpkin that I had sitting in the pantry. The first dent has been made to the can in the form of Double Pumpkin Muffins. I found a base recipe for muffins over at VegSource.com some time ago and have been using it for years to make any number of muffin combinations. Today’s creation was pumpkin with pumpkin seeds and raisins. I added the usual pumpkin by spices (cinnamon, nutmeg and ginger) to them as well. Yummy!

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I also have a batch of sour dough on the go for my first attempt at sour dough bread (also pumpkin) later in the week. I’ll post photos of it when it’s done.