My Drunk Vegan Kitchen
Last spring, quite a few friends forwarded to me the link to My Drunk Kitchen. Some said she looked like me, others said she cooked like me, but I’d like to set things straight, right here, right now. I cook vegan, and while I would love nothing more than to whip up a vegan dinner dressed like Mario, I’m a public school teacher. If I had a contract, somewhere in said contract would be a section stating that, as a school employee, I’m prohibited from having the type of fun Hannah has in her kitchen, vegan or no, and posting it online. A sub-clause of this section would prohibit me from showing anyone where my “Noms At” (which is a good thing since my version would probably be a progressive rock instrumental). My grandmother, also...
Soy Chorizo: Part Duex
A few months ago when Trader Joe’s opened up nearby, I wrote a blog post in praise of soy chorizo. Recently, I made the pilgrimage back to Trader Joe’s – everything in NJ is 20 minutes from everything else – and created a new, incredibly versatile recipe: Rice & Beans with Soy Chorizo 2 Tbsp. EVOO (or however much EVOO you think you need – can’t ever have enough!) 1 medium onion, diced 1 green bell pepper, diced (I’m a big fan of using what I have, so used a red pepper instead – go with what you have on hand!) 1 cup uncooked brown rice 2 cups vegetable broth 1 bay leaf (IDK, this type of recipe always has a bay leaf but don’t know that it adds all that much – leave out if you’d like) 1 14...
My kind of 4th
Those of you who’ve read the blog for any length of time know I love birthdays. I share a (nearly) half birthday with the United States and enjoy celebrating this event in my own special way. Today’s blog post will take a look at those everyday events in my life that I believe truly celebrate America (not Canada – I like those folks, but they had their day on Friday). Before we start, I just want to point out that I’m not a fan of fireworks. When my kids were little, their Dad would drag them off to a fireworks display through which the girl would scream and the boy would either cry or hide while Mom had a peaceful hour at home. These days the girl takes in KaboomFest in Red Bank … and I’m not quite sure what the boy is...
Blogging Redux: Twitter made me Vegan
Today’s not only my coronation ceremony as Teacher of the Year 2011, but the second anniversary of my decision to “go vegan”. (A quick vegan shout out to The Waterview Pavilion in Belmar – they did an excellent job creating a delicious vegan lunch for the only non-meat or fish eating Monmouth County TOTY.) I’m republishing a blog post I wrote on May 25, 2009 about how Twitter played a big part in my decision. Twitter was a cocktail party back then (as opposed to the frat kegger it’s heading towards), and I found many real people discussion their eating choices online. So let’s revisit a more innocent time when cutting animal products from my diet was new and challenging…and peaches are back in season, so...
Everyday Vegan: Taking Stock
When you start to cook as a vegan, one of the basic ingredients you may have difficulty replicating is chicken stock. In my omnivore incarnation in the kitchen, I don’t recall using much beef stock, but my pantry always contained a good supply of chicken stock. As a kid, I remember my grandmothers making chicken stock out of the leftovers and bones of Sunday chicken dinners to be used in other recipes later in the week. When I was an underemployed 20-something in Southern California, I made many a batch of chicken stock to use and freeze. Good chicken stock added so much flavor to so many recipes, I couldn’t imagine finding a substitute… and I never learned to make my own vegetable stock. So about two years ago when I thought I’d...
Everyday Vegan: Breakfast!
A weekend episode of Everyday Vegan, this morning I thought I’d share a new breakfast favorite. I find that breakfast and baked goods are the toughest cooking categories in which to find decent vegan alternatives. On Wednesday, I wrote about Trader Joe’s soy chorizo, and yesterday morning while rummaging in the fridge for a decent breakfast idea, I hit upon a spicy tofu scramble! Vegan Tofu Scramble 1/4 of a package of Trader Joe’s soy chorizo 1 1/4 inch slice of extra firm tofu, crumbled 1 cup sliced mushrooms 1/2 cup sliced tomatoes 1 shallot minced garlic powder cumin salt & pepper chopped fresh cilantro Press the tofu to get as much water out as possible but don’t stress it – this is breakfast after all. Add soy chorizo...
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