Vegan Salade Niçoise

It’s been a month of bad news on every possible level: personal losses, professional disappointments, you name it. To keep our spirits up, we’re trying to eat healthy and well, and today I was inspired to put a little French elegance into our dinner with this simple version of a salade niçoise. The components of this nice composed salad are easy to make and a breeze to assemble.

I’m not particularly in love with the pre-made fake tuna product we used, Vegan Toona, and next time I make this recipe I’ll make a chickpea substitute from scratch (this recipe looks intriguing.) But let’s discuss the different components.

Ready-made stuff you’ll need include cherry tomatoes (colorful ones are especially fun,) Persian cucumbers, tiny radishes, and good olives (not the nasty canned stuff.)

You’ll also need tiny waxy potatoes–we used red and purple–which you can bake for about 20 mins. at 350 degrees, and green beans, which you’ll steam or pressure-cook (I do it for 1 minute in the Instant Pot on high pressure) and, when still crunchy, drop immediately into ice water.

Another component is my beloved tofu eggless salad, which I made this time with olives in lieu of pickles, lots of green onion and parsley, and some kala namak salt for extra egginess.

And finally, Toona is sorta good if drenched in fresh lemon juice and mixed with some thinly minced green onions.

After organizing all the components on the plate, drizzle them with olive oil, balsamic vinegar, and Herbs de Provence.

Green Chai Latte

One of the perks and perils of San Francisco is the stream of culinary novelties. A few weeks ago I set aside my skepticism about our continuous chase after “the cool” and went with a colleague to the David Rio chai bar, where I had a lovely cup of steaming chai. Only one of their recipes is vegan (why, when easily all of them could be, and just as tasty?) but they do have a really nice assortment of nut milks, including soy, almond, hazelnut, and macadamia.

Last time I was there, they had some bottled chai for sale, including an intriguing blend of their green tea chai with chia seeds. I’ve been ruminating on how to make a homemade version, and today’s blended treat came out delicious.

I put all the following in the blender:

2 cups vegan milk (this time I used unsweetened Ripple, which has a very bland and forgiving taste, but any nut milk would work just fine)
1 heaping teaspoon Matcha green tea
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp vanilla extract
a drizzle of maple syrup, or pitted dates to taste)

After blending and pouring into a tall glass, I mixed in a few chia seeds and waited a few moments for them to expand and absorb the liquid. It was delicious: a creamy-but-refreshing afternoon beverage.

Tropical Pudding

It’s been a difficult few weeks for us. A couple of weeks ago we lost our beloved cat, Spade, to a car accident, and we are wrecked with grief. Our grief is, of course,  compounded by the results of the recent U.S. election and our concerns about fascism, bigotry, and authoritarianism on the rise. The most healing thing we’ve done was spend time at home with Spade’s brother, Archer, and newcomer kitten Inti. At first they were a bit suspicious of each other, and so we separated them, but gradually we increased their face time and now they are best buds.

Several lovely friends came to visit us, to alleviate our grief over the loss of Spade and to meet little Inti and see how well he and Archer are getting along. And so, we served vegan fruit pie from Mission Pie, as well as a delectable pumpkin pie which we made based on Minimalist Baker’s recipe. We also served a nice tropical pudding, which was exceedingly easy to make: 
1 ripe mango
1 cup pineapple chunks
1 cup silken tofu
1 handful cashews
1 tsp vanilla extract
blueberries for garnish
Pop first four ingredients in the blender and blend until smooth and creamy. Pour into little ramekins or cups and refrigerate for a couple of hours – the pudding’s consistency will improve. Then, decorate with blueberries and serve in the little cups.

Trumpland: Worse Than Nixon

The Trump Administration has published its 100-day plan. Read carefully: it includes mass deportations, as well as a Nixonian plan for federal funding of the police. The cycle continues.

The similarities are striking (especially the noxious racial undertones of both punitive turns,) but this is not merely a re-run of the late sixties: Trumpland is much worse than the early days of Nixonland in several ways.

First, when Nixon ran a campaign of aggressive criminal justice, there was at least partial justification for the public’s support of him. He had data in hand showing that crime rates were rising. Whether or not the public felt it on an everyday basis or it was governmental manipulation, it wasn’t complete distortion. It’s true, as Steven Raphael tells us, that the rise in crime may not have been as dramatic as we think, because crime rates seem to have been considerably underreported until the 1970s because of incomplete FBI data collection (not all counties were included.) But this means that, even if crime wasn’t rising that dramatically, there was plenty more of it than there is now.

By contrast, we are now experiencing the lowest crime rates in forty years (and, if the inacuracies from the 1970s are big, even in longer.) Trump’s capitalizing on a one-year rise in murder rates is simple deception. And, again by contrast to Nixon, there isn’t even a horrible redball crime in the form of the Manson murders to sway public opinion to the cause of oppressive crime control. The basis for this return to Nixonian policies is based on pure fabrication.

Second, when Nixon’s policies started fueling arrests and convictions, we didn’t already have so many people in prison. The arc of growth was enormous, but it grew from a much lower place. Even with recession-era reductions, prison population has only started to decline. An increase in prosecutions and incarcerations means enhancing an already grotesquely bloated criminal justice apparatus.

Third, after years of Nixonian growth, states already know all the tricks of prison construction: rather than taxing voters (who might like prisons, but don’t like paying for them) they’ll use lease-revenue bonds to house people.

And fourth, privatization is already well fused into the wheels of the penal machine. By that I don’t mean private prisons – I mean mostly the pervasive privatization of the insides of public prisons. In a hypercapitalist America, headed by the epitome of hypercapitalism, this industry is already well-positioned to take advantage of a further increase in incarceration.

I don’t think all of this is happening because the economy is better, but that certainly isn’t helping. Don’t get me wrong: of course I’m happy that the economy has improved. But one of the effects of this will be that a neo-Nixonian influx of money into policing and sentencing is going to create the same cycle I talked about in Cheap on Crime: we can afford to, so let’s arrest and charge lots of people, and let the states worry about how to pay for incarcerating them.

We’re looking at some dark times ahead. On many fronts.

Wear a White Rose

When my students arrived to class today, they were greeted with dozens of white roses–one at every seat. We talked about the election.

Our Muslim students talked about their family’s fear. Our African-American students talked about feeling like other Americans see them as less than human. Our immigrant students talked about how they had thought of America as a beacon of hope and diversity, only to wake up to a horrible reality. Our students who are parents talked about the difficulty of explaining what happened to children and giving them hope to go on.

I talked about how months of my work on Prop. 62 – time, talent, energy, verve, money–yielded negative returns: the failure of Prop. 62 combined with the horrifying and worrisome Prop. 66.

We talked about how difficult it is to get up in the morning and gear up for the work we so desperately need in these times.

I shared two things that have been personally helpful to me. One comes from my Buddhist practice, in which one traditional form of meditation involves “touching the Earth for our adversaries.” Our adversaries and enemies, formidable as they might be, reprehensible as their actions are, abhorrent as their values are, provide us with an important service: they remind us of our strength, our preferences, our values, and our actions. The opportunity to resist gives us an opportunity to examine and solidify our own intentions about what’s right in the world. It is a reminder of things greater than the self, of the impermanence of everything, and of how the mind (of an individual or of a society) has a limitless capacity for love and hate, generosity and greed, valor and fear. Our adversaries remind us to make mindful choices about our own values and strengthen our resolve.

The other one comes from growing up under the shadow of the Holocaust, in a country where upset and frustration and anxiety over the rise of fascism and bigotry comes in a healthy dose every four years since Yitzhak Rabin’s murder. What I learned from living in Israel, and from my grandma who fled Frankfurt in the 1930s, is that in times of great crisis and fear lies an immense opportunity to protect and help the persecuted and the downtrodden. It is in times like this that the social advantage, skills, and character of people like Oskar Schindler or Raoul Wallenberg can make a real difference in people’s lives. My students are uniquely positioned–due to their education and skills–to help and protect others, some from their own communities and some from other communities that may face perils and threats in the next few years. This means that everyone’s marginal utility in the world will grow manifold. Whether it’s working a public service job, picking cases, or donating a portion of a comfortable income to the cause of justice and civil rights, they–and you–have the power to make intentional decisions that can have a dramatic impact on your families, friends, neighbors, and fellow humans.

To keep a ritual and symbolic reminder of how much we can do to help, protect, and champion the people and values we care about, I am going to be wearing a white rose on my lapel from now on. The White Rose Society (die Weiße Rose) was a non-violent, intellectual resistance group in Nazi Germany led by a group of students and a professor at the University of Munich. The group conducted an anonymous leaflet and graffiti campaign which called for active opposition against the Nazi regime. Their activities started in Munich in June 1942, and ended with the arrest of the core group by the Gestapo in February 1943. They, as well as other members and supporters of the group who carried on distributing the pamphlets, faced unjust trials by the Nazi People’s Court (Volksgerichtshof), and many were sentenced to death or imprisonment.

The group wrote, printed and initially distributed their pamphlets in the greater Munich region. Later on, secret carriers brought copies to other cities, mostly in the southern parts of Germany. In total, the White Rose authored six leaflets, which were multiplied and spread, in a total of about 15,000 copies. They branded the Nazi regime’s crimes and oppression, and called for resistance. In their second leaflet, they openly denounced the persecution and mass murder of the Jews. By the time of their arrest, members of the White Rose were just about to establish contacts with other German resistance groups like the Kreisau Circle or the Schulze-Boysen/Harnack group of the Red Orchestra. Today, the White Rose is well-known within Germany and worldwide.

I’ve been giving away white rose lapel pins all day long, and am happy to send you one, reader, if you email me with your address. Wear it as a symbol of hope and commitment to compassion and action even in dark times.

Grieve as you need, and then roll up your sleeves and let’s get to work.

Vegan Pâté

Hurrah, my parents are visiting us! It’s always a pleasure to have them with us. And it’s even more of a pleasure that they have graciously accepted my polite request not to bring meat into the house.

Since my dad is a great meat lover, I bought some vegan bologne and pastrami slices from Tofurkey, which he likes a lot. And I also made him vegan pâté, which he has declared super tasty. The preparation is very very simple, but you’ll need a lot of patience, because the more you brown and caramelize the ingredients, the tastier the final result will be. Here goes:

Vegan Pâté

1 cup walnuts
2 large or 3 small zucchini
2 onions
1-2 tbsp olive oil
1 tbsp tomato sauce
1 tsp cumin seeds
1 tsp pink salt (or other salt; this one gives the dish a richer, eggy taste.)

Heat up olive oil in pan. As it heats, thinly slice up onions, and add the slices to the pan. On medium heat, toss the onions about with a wooden spoon until they are very brown and very done (translucent or beige doesn’t cut it in this recipe.) This may require quite a bit of patience, but it’s worth it! As the onions are cooking (and in between tossing them), chop up the zucchini into small cubes or slices. When the onions are ready, add the zucchini and continue tossing both ingredients together, until zucchini becomes very soft and a bit brown. Remove the mix from the pan, place in a bowl, and let cool.

Meanwhile, place walnuts in pan (you can add a bit of olive oil if you wish, but the pan will be rather oily from the caramelizing. Toss the onions on high heat for a couple of minutes, then decrease the heat and continue tossing them until they roast well and are dark brown.

Place the walnuts in the food processor and process until you have thin nut crumbs. Then, add the onion-zucchini mixture, tomato sauce, cumin seeds, and pink salt, and continue processing (pulsing helps) until completely smooth.

This is absolutely delicious as sandwich filling, especially if you add fresh tomato and cucumber slices.

Zchug Jack

My vegan cheesemongering adventures continue! To the left are two new cheeses I made today: on the far left is a new batch of cheddar and on the right, zchug jack.

Zchug is a Yemenite hot pepper paste used with pretty much everything. It’s delicious and makes for a neat substitute for jalapeños in this recipe, but you can do what Miyoko Schinner recommends in The Homemade Vegan Pantry and use fresh or canned jalapeños.

Step 1: Culturing

1 cup cashews
1 cup rejuvelac
1 tsp salt

Place in blender, blendblendblend until smooth. Place in container with jar (I use a plastic yogurt container.) Be sure to leave room at the top, because this thing expands like there’s no tomorrow when it cultures.

But happily, there *is* a tomorrow, and when you open the container the next morning, see whether the thing has changed. It will unmistakably morph: air bubbles, yeasty scent, expansion, gooey texture.

Step 2: Cookin’

1/2 cup water
1 tbsp agar
the cheese mix from before
2 tbsp water
2 tbsp tapioca

On low heat, simmer 1/2 cup water and 1 tbsp agar in a lidded saucepan. Don’t peak for 3-4 mins. Then open lid, and make sure that the agar is bubbling away. When it finishes the bubbling process, scoop in all the gooey cheese mix and whisk well.

At the same time, quickly dissolve 2 tbsp tapioca in 2 tbsp water. Add to mix and whisk.

Mix until the thing becomes stretchy and shiny.

Step 3: Settin’

2 tbsp zchug, jalapeño, or other hot pepper product of your choice

Add zchug to cheese mix and mix well. Then, pour into container and refrigerate for at least 4 hours for the cheese to set.

Melty Cheddar and Mozzarella

I’m super happy to report that the two cheeses I made–the cheddar and the mozzarella–came out delicious. The recipes are both from Miyoko Schinner’s The Homemade Vegan Pantry, which is an excellent book to have at home, and which is the source of my almond yogurt and almond feta recipes as well. The cheeses are great on bread (I served them for breakfast to a meat-eating guest and he dug them), and they also respond very well to cooking: we used the cheddar as gnocchi sauce and the mozzarella in little pizzetas.

The process for making these cheeses is almost identical; the only difference is a slight tweak in ingredients.

Step 1: Create Culturing Liquid

For either the cheddar or the mozz, you’ll need one cup of culturing liquid. For my feta, I used juice from sauerkraut, which was a nice time saver; this time, I decided to go all DIY and made my own rejuvelac. This is not a bad idea, seeing as it keeps in the fridge for 3-4 weeks, and also as it produces sprouted quinoa, which you can then use to bake this delightful little roll. Follow the instructions in the previous post to produce the sprouted grains and the rejuvelac; strain the grains out to use in the sprouted bread recipe; and measure one cup of the rejuvelac for use in the cheese.

Step 2: Mix and Culture

Blend into a smooth consistency:
1 cup cashews
1 cup rejuvelac/sauerkraut liquid
1 tsp seasalt
nutritional yeast (1 tbsp for mozz, 3 tbsp for cheddar)
light-colored miso (1 tbsp for mozz, 2 tbsp for cheddar)
an optional tbsp of dried onion for the mozz

Pour into a lidded container, place somewhere away from direct sunlight but in room temperature, and wait a day or two.

The mix is ready for the next step when you notice that it’s become a bit soufflé-like: puffy, risen, full of air pockets, thicker.

Step 3: Harden

For this you’ll need:
1/2 cup + 2 tbsp water
1 tbsp agar flakes
2 tbsp tapioca starch

Place 1/2 cup water and agar flakes in a lidded pot and bring to a simmer over low heat. Keep lid on for about 3-4 minutes. Then, check to see whether the agar has liquified and is bubbling away. It’s important to wait a few minutes for this to happen. Once the agar has bubbled away, incorporate your cultured cheese mix into the pot and whisk to perfection. As this cooks a bit, mix the tapioca starch with 2 tbsp water until dissolved and add to the pot. Continue cooking until the mixture thickens some and becomes shiny and stretchy.

Pour cheese into container (I simply rinse the culturing container and use that; Miyoko recommends using glass) and let harden in the fridge for at least four hours before consuming.

Sprouted Quinoa Bread

This delightful roll is basically a by-product of making rejuvelac, which is an essential ingredient in cultured cheeses (will post about those soon). Rejuvelac is the leftover liquid from sprouted grains. This roll is a great way to make use of the grains. It’s so tasty that it might actually be worthwhile to sprout the grains even if you don’t have lofty cheese plans!

Ingredients for one roll (easy to double, triple, or quadruple the recipe):

1/2 cup quinoa
big jug/jar of water
optional: grated coconut, sunflower seeds, nuts, raisins, olives, rosemary, or anything you’d want inside bread

Measure and place quinoa in big jar and fill with water. Using a strainer to help you, change the water three times every 12 hours. When the quinoa grains develop visible tails, fill with clean water, place lid or other cover on jar and leave on counter for about two days.

Carefully strain the liquid (use it for making nut cheese). Place the sprouted quinoa in food processor and process until smooth. If desire, mix with the suggested additions (I did coconut and sunflower seeds and it came out amazing.) Spoon out the quinoa onto a lightly floured baking sheet and form a round little roll, or a loaf, or whatever. Place in oven, bake at 350 degrees (no need to preheat) for 30 mins, then at 325 for about 20 mins more (this phase might be longer if you’re making a bigger loaf.)

Kelp Noodle Salad

Kelp noodles are so nice to work with! I’ve posted a couple of recipes that include them here and here, but I think this salad is really wonderful. It’s a really nice dinner on a hot day–light and zesty.

1 package kelp noodles
1 large carrot
2 large zucchini
1 package collard greens
1 tsp olive oil
1 tsp lemon juice
2 tsp white wine/whiskey
3 tbsp soy sauce or liquid aminos
1 tbsp salsa
1 tsp chopped garlic
1 tsp chopped ginger
1/2 package extra-firm tofu
2 tbsp raw tahini

There are three steps here, and each of them could produce a separate dish.

Collard Greens

Chop coarsely and sauté in olive oil. When soft, add booze and lemon juice and sauté for another couple of minutes.

Baked Tofu

Heat up the oven to 350 Fahrenheit. Make the marinade with salsa, garlic, ginger, soy sauce, and some water, make cubes out of the tofu, and let them rest in the marinade for half an hour. Then, bake the tofus. Save the marinade.

Assembling the salad

Get kelp noodles out of package and wash with water. Place in big salad bowl. Thinly slice or spiralize carrots and zucchini, and add. Mix tahini with marinade to produce a dressing, pour over noodles and veg and stir well. Add collard greens and tofu cubes and stir again, until just combined. Serve at room temperature.