Posts tagged "vegan"

omnomnom

life planz

(cross-posting from my personal tumblr, apologies to people following both!)

One of my closest friends left this morning. We’ve been pretty inseparable all summer, and now she’s going back to kansas city with her fam. I cried. She tried to find a jerb in philly but didn’t succeed (yet anyway), and now is thinking about chicago. I just hope she visits for may day. 

Also, terrified about my own post-grad plans. I’d love to stay in philly for a year or so, live with friends, ~explore the city~, be a real person, but I don’t know if it’d work or if I’d like it. I think I could try to find a job in a restaurant or with a catering company, or like, some hippy grocery store (actually this would probably be my ideal employment—working at some fancy deli counter or something—WAIT LOOK THIS EXACTLY. For a year or so at least). I want to cook, probably want to eventually go to culinary school to actually learn my shit, and i think that the most intelligent thing to do if I’m serious about it would be to find a really good program back home in California at a community college (public school in CA is VERY affordable and pretty good quality). But I hate the thought of going back. I would probably never make it back east. I have almost no friends back home and I’m not good at making them, plus I feel like I don’t relate as well to people there as I do to the friends I’ve made at Bryn Mawr. And living at home would be frustrating—I have angsty high school memories associated with the house, and I’m the baby so my family has trouble realizing that I’m older than 14. But if I DID go home my parents would probably help me get a car. And I wouldn’t be paying rent or much for food. And I might actually be able to pay off loans.  

…I’m also nervous about my ability to actually be successful in the ~food world, seeing as I’m pretty timid and definitely thin-skinned. Food is basically the only thing I’m passionate about, and I’ve wanted to be a chef since I was 8, but everything I read is overtly discouraging: “you can’t do this if you’re not super assertive/an asshole/can take criticism well/don’t mind working 60 hours a week for shitty pay including weekends and holidays.” I don’t know what kind of food-job I want, but there are definitely legitimate reasons the industry appeals to me, and I think it could work. And I just feel like, if I continue working at my hospitality/food service campus job, if I write my anthro thesis on something food-y (and/or do it for my enviro studies minor project), I’m living in the vegan cooking co-op on campus, I’ve taken some academicy food classes. My resume should look pretty okay and I definitely should have options. I’ve also thought about being a camp cook—either at a kids’ summer camp or some shmancy private camp for whoever—maybe even an archaeologists’ camp? That’d combine two things I like and am good at and have experience with (food and camping).  

thepantrypocket:

Seitan and Mushroom Vegan Cheesesteaks
Another late night craving. I was looking to make some “cheesesteaks” with a nutritional yeast based “cheese” sauce but I couldn’t find any nutritional yeast at the store. So, I knew they carried vegan rice cheese slices so, I figured I’d give em’ a whirl. I picked up a habanero pepper, some fresh garlic, a green pepper, a small onion, some small sliced portobello mushrooms, some seitan and some wheat buns. I wanted some sandwich style rolls but they didn’t have any that were vegan friendly.
I got home, put a pan on the stove and put it on medium to high heat and in some olive oil. Then I diced half of the habanero pepper, a fourth of the green pepper, a slice or two of the onion, and a clove of the garlic and threw them in and added the sliced mushrooms and seitan. I added about a tablespoon of vegan butter spread, some garlic salt, cayenne pepper, and black pepper and let it cook for until the veggies were done cooking (about 10 minutes).
I opened up two of the buns, and added a slice of the rice cheese and then added the seitan mix on top of that so that it would kind of melt it. I also got out some tortilla chips and topped them with hummus, cayenne pepper and some paprika.
The rice cheese wasn’t the best and hopefully I can hit up the health food store and find some nutritional yeast soon but this was really a lot tastier than I expected.
-Chase

this is pretty impressive! Maybe i will look into this for a special batten dinner!

thepantrypocket:

Seitan and Mushroom Vegan Cheesesteaks

Another late night craving. I was looking to make some “cheesesteaks” with a nutritional yeast based “cheese” sauce but I couldn’t find any nutritional yeast at the store. So, I knew they carried vegan rice cheese slices so, I figured I’d give em’ a whirl. I picked up a habanero pepper, some fresh garlic, a green pepper, a small onion, some small sliced portobello mushrooms, some seitan and some wheat buns. I wanted some sandwich style rolls but they didn’t have any that were vegan friendly.

I got home, put a pan on the stove and put it on medium to high heat and in some olive oil. Then I diced half of the habanero pepper, a fourth of the green pepper, a slice or two of the onion, and a clove of the garlic and threw them in and added the sliced mushrooms and seitan. I added about a tablespoon of vegan butter spread, some garlic salt, cayenne pepper, and black pepper and let it cook for until the veggies were done cooking (about 10 minutes).

I opened up two of the buns, and added a slice of the rice cheese and then added the seitan mix on top of that so that it would kind of melt it. I also got out some tortilla chips and topped them with hummus, cayenne pepper and some paprika.

The rice cheese wasn’t the best and hopefully I can hit up the health food store and find some nutritional yeast soon but this was really a lot tastier than I expected.

-Chase

this is pretty impressive! Maybe i will look into this for a special batten dinner!

Shaved Cucumber Salad, 2 Ways!

(shitty pictures, but you get the idea)

So a few days ago my housemates and I acquired a bunch of zucchini, squash, and cucumbers from a friend’s garden. My friend made the zucchini but the squash and cucumbers have been sitting around unused since. I originally thought about pickling them, natural fermentation style (my favorite kinda pickle!), but decided that I didn’t have enough time and didn’t want to subject the house to a sour-smelling kitchen. (besides, the last fermentation experiment went only halfway well). 

But when we also acquired cotija cheese from a different friend, I thought it might go well with the cucumbers and got to making something useful. 

We don’t have anything that would slice the cucumbers as thin as I’d want them, so i deciced to shave off slivers with a peeler, which worked well! I left a tiny strip of skin on some of the pieces for ~texture. 

Then I couldn’t decide how to marinate them so i made two separate dishes:

Version 1: Fairly Classic 

  • dill (only had dried)
  • white wine vinegar
  • crumbled cotija cheese (feta would work too, but is softer so you might want to wait and add it before serving)
  • thinly sliced red onion
  • salt
  • pepper

Version 2: White-Girl Kimchi? ish.

  • sesame oil
  • chili-garlic sauce
  • toasted sesame seeds
  • soy sauce (i wanted to use salt but we were out!)

let em sit in the fridge for an hour before partaking. both good, chile/sesame one a bit too spicy. I added a little vinegar to it, and more sesame oil, which was also good.

Definitely refreshing on a high-90s day :)


vegantrash:
HEY HUMANS!
Look at these plant-based sources of Omega-3 fatty acids that don’t bother our friends from the ocean.
GOOD SOURCES OF OMEGA-3s
Romain Lettuce
Brussel Sprouts
Winter Squash
Raw Tofu
Summer Squash
Collard Greens
Spinach
Kale
Soybeans
Turnip Greens
Strawberries
Green Beans
Raspberries
Miso
BETTER SOURCES OF OMEGA-3s
Cloves
Oregano
Cauliflower
Mustard Seeds
Cabbage
Broccoli
THE BEST SOURCES OF OMEGA-3s
Flaxseeds
Walnuts
Chia Seeds

interesting, but something tells me you’d have to eat a looooot of romaine lettuce to get any reasonable amount of it. 
but like, yeah, eat tons of plants and a majority of unprocessed foods—duh. 

vegantrash:

HEY HUMANS!

Look at these plant-based sources of Omega-3 fatty acids that don’t bother our friends from the ocean.

GOOD SOURCES OF OMEGA-3s

  • Romain Lettuce
  • Brussel Sprouts
  • Winter Squash
  • Raw Tofu
  • Summer Squash
  • Collard Greens
  • Spinach
  • Kale
  • Soybeans
  • Turnip Greens
  • Strawberries
  • Green Beans
  • Raspberries
  • Miso


BETTER SOURCES OF OMEGA-3s

  • Cloves
  • Oregano
  • Cauliflower
  • Mustard Seeds
  • Cabbage
  • Broccoli

THE BEST SOURCES OF OMEGA-3s

  • Flaxseeds
  • Walnuts
  • Chia Seeds

interesting, but something tells me you’d have to eat a looooot of romaine lettuce to get any reasonable amount of it. 

but like, yeah, eat tons of plants and a majority of unprocessed foods—duh. 

(via thrtclpstvty)

Fried Rice!

I learned how to make fried rice while watching Yan Can Cook one lazy weekend morning in my adolescence, and have been all about it ever since. 

It’s easy, delicious, fast, cheap, super healthy, balanced/complete (rice+veg+protein), uses up leftovers, and is totally adaptable to different diets (gluten-free vegan with a nut allergy who doesn’t like spicy food? You can still make delicious fried rice, and put out chile sauce/animaly ingredients/whatever for those who want it).

You need:

  • cooked rice (great use for leftover rice!)
  • a few different vegetables: I like grated carrot and something green: green beans, kale, asparagus, broccoli, peas, cabbage, mushrooms, green onions… whatever you have, really. everything should be chopped into pretty small pieces, and you may want to par-cook something like asparagus.
  • one or more protein: beaten egg is a necessity for me but I’ve made vegan versions without. you also can add tofu, ham, bacon, chicken, shrimp, or cooked lentils. everything except egg works best if pre-cooked.
  • seasoning: my go-to is soy sauce, garlic, ginger, sesame (oil and/or seeds), and chile. You can be creative if you have other ideas. Fresh or dried is fine for everything. 

I usually:

  • heat a frying pan or wok to medium, add oil (peanut, canola, olive are all fine).
  • pour in beaten egg if using, scramble until *almost* done (don’t overcook—should still be wet in places).
  • put egg in bowl and set aside. wipe out pan if there are eggy bits.
  • put more oil and sesame oil in pan, put in garlic, ginger, chile, cook but don’t let burn! if using ham or tofu, add now to brown them. 
  • add vegetables. saute until cooked. adding some soy sauce at this point adds moisture to help them steam while seasoning. you can also put a lid on the pan for a couple minutes if you’re worried about something like kale or cabbage getting cooked enough.
  • add rice. mix everything together completely. add beaten egg and chop up  in the pan (free free to hack at it a lot with whatever implement you’re using—I like silicone scrapers or those wooden rice paddle thangs), then mix again. 
  • add other protein if using. add sesame seeds if using. 
  • let fry for a few minutes, tasting/adjusting soy sauce or other seasoning if necessary, and stirring occasionally. 
  • serve! i usually add sriracha or garlic chili sauce or louisiana-style hot sauce to mine. 

Roasted Eggplant Dip!

Look at me! Garnishin’ and shit. (also dammit i tried to wipe the rim of the bowl but apparently i missed a spot D:)

I was worried about the way this tasted when i first made it, but after cooling off/doing it’s thang in the fridge for an hour or so it tasted great. I love the texture of roasted eggplant and was craving the eggplant dip from one of my favorite restaurants near my school. So i made this one up.

Not exactly baba ghanoush (that would involve tahini, while this involved tomato and onion and mint).

I put

  • one large eggplant, peeled and chopped into 1 inch-ish pieces
  • one tomato, sliced into thick wedges
  • a few cloves of garlic, and
  • a handful of chopped red and white onions (leftover in the fridge)

on a foil-lined sheet pan with olive oil and sea salt, and put that in a 350ish degree convection oven. I made sure to separate the different vegs in case they cooked at different rates—which they did. I took out the garlic first, the eggplant/tomato at the same time, and the onion last (although, I put the onion in late when I found it in the fridge so I GUESS it could have taken about the same amount of time). Overall it wasn’t too long (i didn’t end up checking the clock, just watched the oven), because of the fancy convection and because of all the choppin—whole eggplant or tomato or bigger onion pieces would have taken much longer to roast, obviously. 

anyway THEN i put allathat in the food processor with:

  • mint from the backyard
  • salt and pepper
  • hungarian paprika (not very much)
  • lemon juice

yay! I just tried some slathered on the heel of some nice sourdough the ‘rents and I got at the farmer’s market this morning (AWW YEAH LOCAL):

might also be good eaten with some flatbread and plain yogurt? or some ~crudite?

Stir-Fried Noodles with Shiitake Mushrooms and Preserved Mustard Greens

The Ingredients:

  • "Thin Oriental Dried Noodles"—scavenged
  • dried shiitake mushrooms—scavenged, rehydrated and sliced
  • white onion—leftover, sliced half moons. 
  • sesame oil—scavenged
  • canola oil—the house’s
  • chile flakes—the house’s
  • garlic—mine, minced
  • Preserved Mustard Green in foil package— 

        questionably still good. Scavenged. Salty. Blanched. 

  • soy sauce—scavenged
  • "Better Than Bouillon" vegetable broth base—leftover from communal co-op food

The Execution:

  • cook noodles
  • make a broth with mushroom soaking liquid, Better Than Bouillon, Soy Sauce
  • put noodles in broth
  • sautee garlic, chili flakes, and veg. in oils. add some soy sauce about halfway thru
  • Decide not to make a soup after all since the caramelizing vegetables look so good and you don’t want to lose that to a broth. 
  • pull noodles out of broth, put in pan with stir-fried veg, stir-fry.
  • Taste and add soy sauce as per housemate’s request
  • serve to self and housemate. Make housemate take photobooth pics of the two of you eating the stir-fried noodles, but promise not to post the ones of her. Crop her out because you’re a good person. 

kitties and hearts sweater!

I hope this will not be your average food blog.

I can’t promise I’ll always be on-it with gorgeous photos

And I probably won’t post real recipes with real measurements.

And i don’t have any children or spouses to refer to with cutesy blog codenames.

But food is on my mind 24/7 and I have a lot I wanna blog about. What I cook and eat and if it’s good or not. Commentary on stuff i read about. Opinions. Anecdotes. Whatevah.

I’ll also be working at my school’s catering service, lunch restaurant, and bed and breakfast (all of those operations under one roof) for the second summer in a row, and will likely post about things I learn there. Will probably be in the kitchen prepping more this summer, and looking forward to that. Also bussing, receptionisting, catering, the whole shebang. Really, this job is a perfect toddler-style introduction to like, every aspect of hospitality. With lots of lovable crazy.

During the school year, I still work for catering occasionally, and I live in an environmental co-op on campus, where we serve 6 communal vegan meals per week and buy our produce at the local farmer’s market in Philly. I am not strictly vegan—I’m an enthusiastic omnivore along with the majority of my housemates, but living in this environment has been good for getting better at cooking generally, and for making me more aware of food issues/politics. Local food is getting more important to me. And gardening has always been something I’m interested/minimally involved in. And if it were more feasible for me, I would try to buy more food from small-scale, humane farms. 

Also, I sometimes think it’s fun to eat wild plants, or dig through dumpsters for edible unsellables. And I’ve done some vegetable gardening (with my dad, with school) and would like to do more.

In school, I’m a cultural anthropology major with an environmental studies minor. I take mostly social science classes. I’ve taken some food-related courses, and I’m hoping to get into another one next semester. I’m usually frustrated with academia (I’d rather do tangible things—like cook) but anthro and enviro are always on my mind and will definitely influence my postin’. 

Mkay, that’s all I got for now.

We’ll get this business rolling for real in about a week. 

DISCLAIMER i expect future posts to be not so srs and way more fun. 

things i cook
things i eat
things i think
working in hospitality
being academic

omnivores,
freegans,
carnivores,
vegans:

eat it.

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