To get excited about the transition to veganism, I lined up all my vegan cookbooks in a row. Lots of new ones, as well as some old favorites. Here are the ones I’ve been using recently:
Afro Vegan: Fabulous! Lots of work, but the authentic condiments and spices are exciting. The Asian Vegan Kitchen: Ditto. Really great recipes, with no compromises as to the authentic ingredients and spices. Pure Vegan: Fancy book with pretty pictures. Pretty unrealistic – lots of effort involved – but the things I’ve made from this, such as the pistachio cake, came out fantastic. True Brews: terrific advice on kombucha brewing, which I follow to the letter and get fantastic results with every batch. I’ll post something about kombucha soon. Vegan Cupcakes Take Over the World: Funny and useful little book! The carrot cupcakes are fun. The Vegan Slow Cooker: A bit of a disappointment: their recipes use canned beans, etc. I make my own stuff from scratch.
I’m happily expecting two book release parties–one at work, on 2/11, and one at Book Passage, in the Ferry Building, on 2/25, at 6pm. The invite is for the latter event is here, and I hope you’ll come and bring friends!
As I started to prepare both events I realized I’d feel really bad if the food served did not align with my ethics. I really find it difficult to justify eating animal products (for us humans; my cats are a different story, and one we shall discuss another day.) So, my workplace is kindly accommodating me and ordering a nice spread from Golden Era Restaurant which, to my great joy, is located right behind school. I imagine their kale smoothies will be a bit too much to expect folks to contend with, but their wonderful rice paper tofu and avocado wraps are sure to please.
For the bookstore event, I’m having the good people from Local Love treat all of us to wonderful vegan morsels. I’m really excited about the menu, and am keeping it a surprise even though I love chatting about it; suffice to say, the colors on the table will match the green and orange on the book cover.
I’m so glad about the proliferation of businesses serving folks like me, and I’m sure all attendees, vegan and nonvegan alike, will enjoy their fresh and delicious fare.
Another delightful breakfast I’ve come to enjoy recently is a nice chilled chia bowl. This consists of allowing chia seeds to soak in almond milk and turn it into gelatinous goodness. Even better with lots of lovely fruit, and can be mixed with fruit from chilled compote. Here goes:
1 bowl unsweetened almond milk (plain or vanilla) 1 1/2 tbsp chia seeds 1 cup any fruit, thinly sliced
At night, place seeds in almond milk bowl to soak. In the morning, garnish with lots of fresh fruit. Voila.
After the dire predictions, #hellastorm, the monstrous Bay Area storm, turned out to be far less horrendous than we expected, but any excuse for warm breakfast fare was welcome. And I’ve kept up the habit, even though the drought is back and the days are sunny and cool.
My favorite thing for breakfast nowadays is some warm apple compote with a few bits of dried fruit for taste. I make it in the slow cooker, though I’m sure you could make a very decent version on the stove. Here’s how I make enough for the two of us:
3 apples handful of raisins 2 dried apricots or mangoes 3 cloves
In the evening, chop apples into cubes and thinly slice apricots or mangoes. Place everything in slow cooker, cover with water, and turn on to “low.” Wake up in the morning to a fantastic breakfast.
I’m not even sure who’s reading here anymore! I let this blog fall by the wayside for several years, writing instead about prisons and finishing my book. But there’s been plenty of kitchen action going on! We are now happy homeowners and occasional farmers in the Excelsior neighborhood of San Francisco, and despite working long hours outside the house we try to make it a priority to cook and eat together at home. I recently turned forty, am still swimming and started riding my new awesome bicycle, and we’re raising the world’s most fantastic two cats, Spade and Archer.
The good news, foodwise, are now that I’ve returned to veganism after a 20-year hiatus. It feels good to be ethically comfortable with what I eat, and many of the compromises of the last few years had started feeling like unsatisfactory rationalizations. Chad eats cheese and eggs, but less and less now that what we eat together has no animal products.
Produce
Our happy neighborhood location means that our produce shopping is usually done at Casa Lucaz, which has a lot of fresh produce. We try to shop seasonally, even though they stock imported, out-of-season items; their prices and kindness are hard to beat.
We also grow some of our vegetables and fruit in our backyard! We have a lemon tree and enjoyed our own tomatoes all summer long. Right now we have kale and chard outside, and fava beans, and many herbs in the back, and we’re hoping to have heirloom corn and more tomatoes next summer, as well as other vegetables.
Our very busy lives mean that we are not as diligent about shopping as we should be, and I’m therefore looking for a CSA. Next week I hope we’ll be getting our inaugural box from Albert & Eve Organics, and I very much hope to renew the tradition of posting the recipes we make with the contents of our box.
Legumes and Grains
Another big novelty is that we are now the happy owners of not only an enormous kitchen and a fabulous 1950s Wedgewood stove, but also a couple of slow cookers. I’m finding them indispensable and frequently use them for cooking beans, vegetables, oatmeal, and my favorite–warm compote for breakfast.
Lots of the home cookery relies on beans, which we buy canned from reputable, decent places, or dry from the good people at Rancho Gordo. Our favorite brown rice is the lightly milled Sukoyaka brand. And we like brown rice pasta from Tinkyada.
Soy, Tofu, and Analogs
The world of vegan convenience foods has sure changed since the last time I was vegan! At home we regularly stock unsweetened soymilk and almond milk, preferably from Westsoy. Delicious, albeit expensive, cheeses are available as well, and I treat myself occasionally to the creations from Miyoko’s Kitchen and Chao Slices. Field Roast makes wonderful sausages and other alternatives to meat. And the new Just Mayo is a big hit around here, too.
Nuts and Dried Fruit
We try and buy these snacks in bulk; Alfieri often have a booth at the Heart of the City Farmers Market.
This is one of the best snacks I’ve concocted recently, and with good quality canned chickpeas, so easy to make.
Ingredients:
1 can chickpeas 1 tbsp olive oil 1 tsp sumak 1 tsp turmeric 1 tsp red paprika
Heat oven to 350 Fahrenheit. Layer a pan with foil. Mix all ingredients in a bowl, then arrange on foil in one layer. Bake for about 30 minutes, until chickpeas are crunchy.
I’m sure all of you, gentle readers, have been around the block many times since our last post about compote in 2008. So have we! We now live and cook in San Francisco. Here we have access to wonderful farmers markets and grocery stores, and also to many new friends with many new recipes.
In this post, I’ll just quickly review some of the nutritional changes we’ve gone through here, and offer a glance at two inspirational food-related books I’ve very much enjoyed recently.
Back in 2003, I was diagnosed as wheat-intolerant after going through an elimination diet. I then figured out that dairy in large amounts, particularly cow milk, made me ill as well. So, no wheat and very little dairy. I do eat eggs, and in the years since Israel have gradually introduced some fish into my diet. I particularly enjoy cured salmon and sardines, but many other fish as well. Having been vegetarian for a long time, it was a difficult adjustment; but it was very much worth it in terms of my health and well-being. I have much respect for sustainable fishing practices and try to shop and eat accordingly; my relationship with water has become very intimate since I started swimming competitively, in the pool but mostly in open water. So, you’ll see the occasional fish on this blog, but for the most part, it’s all about vegetables and fruit, as it always was.
Also, I had the privilege to read Joel Fuhrman‘s Eat to Live. I absolutely love this book. Usually, diet books aimed at providing “miracle cures” to average Americans exasperate me with their conciliatory tone; God forbid you tell Americans to eat vegetables and stop eating much of the mass-produced industrial crap they consume on a daily basis. Fuhrman makes no apologies in Eat to Live. Basically, he advocates eating vegetables and fruit – lots and lots of them – and add to that beans, and, in lesser amounts, whole grains. Eggs, fish, meat, dairy and the like are to be eaten in rather small amounts. This makes so much sense, not only from a weight loss perspective, but also from a health perspective. Basically, what it requires is something we’d done on this blog for a long time; regarded vegetables as the main course and protein/starch as the side dishes. Brilliant.
The other excellent book I’ve read recently is Phyllis Glazer’s new cookbook in Hebrew, which offers a myriad of ideas for salads, soups and the like, as well as excellent soups and incredible and healthy desserts. Many of the recipes are flagged as gluten and dairy free. And, she has a recipe for a chocolate cake made of chickpeas, which we’ve made once and was a phenomenal success.
I know that some of this blog’s followers in the past followed it because we were based in Israel. There is no shortage of excellent Bay Area-based food bloggers. We might do a similar thing to what we did in Israel, join a CSA and blog about what we cook, but we’ve both become much busier than we were in Israel and therefore posting might be sporadic. In any case, good food experiences should be shared, and should you choose to share ours, it’ll be a treat to have you in our virtual kitchen.
This is one of those times in which I wish the internet could convey a sense of smell. I made this compote this morning, and hope to serve it over oatmeal to a brunch guest. I also hope there will be leftovers!
For Chinese medicine buffs: people with “cold” constitutions, who would sometimes find it difficult to eat fruit in the morning, cooking the fruit really helps.
Spiced Fruit Compote
1 fuji apple 2 bosc pears 1 cup cherries 1/2 cup fresh cranberries 1/2 cup raisins 2 cups apple juice 1/3 cup port wine (optional) zest from 1/2 lemon 2 cinnamon sticks 5 cloves
Core fruit and cut to large cubes. Place in large pot with apple juice, wine, and spices. Cook for about fifteen minutes. Eat over oatmeal or on its own.
The weather in the magical city of San Francisco has been, well, unpredictable. This morning started with more than a drizzle of rain, then the sun came out, and now it’s foggy again. And quite cold, too.
One sure way to overcome the cold is eating soup. At first I thought I’d make some lentil soup, but then I remembered the delicious tomato soup with rice that the lovely people at the Tel Aviv University cafeteria used to make. I decided to do the same, with three healthy twist: using about a cup of leftover ratatouille from yesterday (it was delicious and one day will merit a post of its own), cooking the soup with brown rice, and using quinoa. Here goes.
3 garlic cloves 1/2 cup brown rice, uncooked 1/2 cup quinoa, uncooked 1 can Muir Glen diced tomatoes (the fire roasted variety is particularly yummy) 1 large heirloom tomato 1 cup leftover cooked vegetables (optional) 1 healthy handful of parsley
Mash up the garlic, chop up tomato and parsley. Place all of them, and the leftover vegetables, in a big pot. Add the grains and the water. Bring to a boil, then cover pot and cook for another 30 mins. or until grains are soft. Do not be afraid to overcook; the rice holds up quite nicely in the soup, and the comfort food taste actually improves if the rice is nice and soft.
Stay warm! When Mark Twain said the coldest winter he ever had was the summer he spent in San Francisco, he wasn’t kidding. 6 cups water
The lentil sprouts have grown! They have little happy tails and a crunchy taste. Over the last couple of days I have eaten them in tortillas with tofu spread and in salads. Here’s one colorful possibility, made with slippery translucent kelp noodles.
Kelp Noodle Salad 1 package kelp noodles 4 romaine lettuce leaves 4 tbsp chopped green onions 1/3 cup chopped cilantro 1 cup lentil sprouts juice from 1 lime 1/3 cup soy sauce 2 tbsp sesame oil
Open kelp noodle package. Place noodles in a colander and rinse in warm water. Place in bowl with lettuce, green onions, cilantro and sprouts. Mix lime juice, soy sauce and sesame oil; pour over salad and toss lightly.
