My latest food project is to come up with a good chocolate chip cookie recipe. The perfect cookie, in my mind, is soft and sweet. Not crunchy or crumbly. Preferably puffy rather than thin and flat. And while I fancy a cookie teeming with chocolate chips, the cookie itself needs to earn its keep in flavor rather than just be a vessel for holding the chocolate together.
Last night I made a decent batch by picking and choosing parts of several recipes I've found, and I thought I'd share the recipe, though I plan to improve upon it. They're still a little too flat in shape for me, and I might play with the sugar/maple syrup amounts to get a just-right cookie flavor. But they're almost perfect.
Ingredients:
2 tablespoons ground flax
6 tablespoons water
½ cup coconut oil, solid
2 teaspoons vanilla
½ cup turbinado sugar
½ cup brown sugar
2 tablespoons maple syrup
¼ cup almond milk
1 cup unbleached white flour
1 ¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
toasted pecans, ground pretty small
semisweet chocolate chips
Directions:
Whisk together the flax and water until thickened. Beat the flax mixture together with the coconut oil and sugars. Once they're well-combined, add the vanilla, maple syrup, and almond milk.
To the wet ingredients, add the flours, baking soda, baking powder, and salt and mix well.
Mix in the pecans and chocolate chips.
Refrigerate the dough for at least 10 minutes. This creates slightly less flattened cookies.
Scoop cookie-sized balls of dough onto a baking sheet lined with parchment paper.
Bake at 350 degrees for 9 minutes. Let cool on the baking sheet for 5 minutes or so.
Eat.
These are especially good the next day. Cookies for breakfast, anyone?
Last night I made a decent batch by picking and choosing parts of several recipes I've found, and I thought I'd share the recipe, though I plan to improve upon it. They're still a little too flat in shape for me, and I might play with the sugar/maple syrup amounts to get a just-right cookie flavor. But they're almost perfect.
Ingredients:
2 tablespoons ground flax
6 tablespoons water
½ cup coconut oil, solid
2 teaspoons vanilla
½ cup turbinado sugar
½ cup brown sugar
2 tablespoons maple syrup
¼ cup almond milk
1 cup unbleached white flour
1 ¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
toasted pecans, ground pretty small
semisweet chocolate chips
Directions:
Whisk together the flax and water until thickened. Beat the flax mixture together with the coconut oil and sugars. Once they're well-combined, add the vanilla, maple syrup, and almond milk.
To the wet ingredients, add the flours, baking soda, baking powder, and salt and mix well.
Mix in the pecans and chocolate chips.
Refrigerate the dough for at least 10 minutes. This creates slightly less flattened cookies.
Scoop cookie-sized balls of dough onto a baking sheet lined with parchment paper.
Bake at 350 degrees for 9 minutes. Let cool on the baking sheet for 5 minutes or so.
Eat.
These are especially good the next day. Cookies for breakfast, anyone?
I made it through the first month of Project 366 (photo-a-day challenge)! It's been a good exercise for me. Most of the pictures aren't much to look at, but it's got me going through the motions, remembering to carry a camera throughout the day or at least have one within reach at home. The hardest parts for me are finding something to take a picture of at home at the end of the day and posting a photo even if I'm not happy with it. The former could be remedied by taking a picture while I'm out and about, but sometimes that seems like a hassle. The latter should get better in time.
Project366, a set on Flickr.
I didn't pay attention this year, so VeganMoFo started without me yesterday! I've never made it through the month in past years, but it's worth another go.
This year I'm in the midst of getting my nutrition in order. I've casually read articles and blogs about nutrition for quite some time, but until now I hadn't really put all the pieces together. When most people first switch to a vegan diet, they often see lots of body changes for the better initially. I was no different. But because I've been eating a plant-based diet for several years now, after many years being an ovo-lacto vegetarian before that, my body has gotten into the swing of things and has adjusted accordingly. And lately it seems to be showing me that what I'm doing diet-wise is just not enough. Combine that with the fact that I'm now in my thirties and my metabolism has changed and isn't likely to stop changing, and I've had a little extra weight on my hands.
Not one to let myself get too far off track, I've been logging my nutrition on sparkpeople and I'm nearly finished with reading Vegan for LIfe. This way I can readjust the prescribed amounts of things I need based on research in plant-based diets rather than the standard American diet. The information in the book has challenged some of my ideas about proper plant-based nutrition and reinforced others. For example, I'm starting to see the importance of incorporating some enriched foods into my diet where needed, and I've reconsidered the role of vitamin and mineral supplements (for everyone, not just vegans!), whereas I used to assume I didn't really need them. Tracking what I eat used to be about weight, calories, and occasionally protein, carbohydrates, and fats. But now I'm trying to look at the whole picture. Sure, I want to look "good" just as much as anyone else, but living healthfully is a much higher priority at this stage in my life. And the physique tends to come with this priority, anyway.
All in all, I'm lightened (have lost 8 pounds in the last month) and enlightened. But the best news of all is that I can still share enormous Ethiopian sampler platters (especially at Queen of Sheba!) with my love and still stay within my goals.
These are some of my informational sources of choice:
Jack Norris, RD (a blog by a dietician)
The Vegan RD (another dietician's blog)
Physicians Committee for Responsible Medicine
What are your thoughts? Do you have any other blog or book recommendations?
This year I'm in the midst of getting my nutrition in order. I've casually read articles and blogs about nutrition for quite some time, but until now I hadn't really put all the pieces together. When most people first switch to a vegan diet, they often see lots of body changes for the better initially. I was no different. But because I've been eating a plant-based diet for several years now, after many years being an ovo-lacto vegetarian before that, my body has gotten into the swing of things and has adjusted accordingly. And lately it seems to be showing me that what I'm doing diet-wise is just not enough. Combine that with the fact that I'm now in my thirties and my metabolism has changed and isn't likely to stop changing, and I've had a little extra weight on my hands.
Not one to let myself get too far off track, I've been logging my nutrition on sparkpeople and I'm nearly finished with reading Vegan for LIfe. This way I can readjust the prescribed amounts of things I need based on research in plant-based diets rather than the standard American diet. The information in the book has challenged some of my ideas about proper plant-based nutrition and reinforced others. For example, I'm starting to see the importance of incorporating some enriched foods into my diet where needed, and I've reconsidered the role of vitamin and mineral supplements (for everyone, not just vegans!), whereas I used to assume I didn't really need them. Tracking what I eat used to be about weight, calories, and occasionally protein, carbohydrates, and fats. But now I'm trying to look at the whole picture. Sure, I want to look "good" just as much as anyone else, but living healthfully is a much higher priority at this stage in my life. And the physique tends to come with this priority, anyway.
All in all, I'm lightened (have lost 8 pounds in the last month) and enlightened. But the best news of all is that I can still share enormous Ethiopian sampler platters (especially at Queen of Sheba!) with my love and still stay within my goals.
These are some of my informational sources of choice:
Jack Norris, RD (a blog by a dietician)
The Vegan RD (another dietician's blog)
Physicians Committee for Responsible Medicine
What are your thoughts? Do you have any other blog or book recommendations?
This was a great way to start the day at Timberline Lodge this morning.
The view from the window in our room...
We sat by a window with this view to read...
A morning walk...
We spent our time reading, wandering, looking out windows, drinking beer, and sitting in the outdoor hot tub while snow dumped on us. Now, what to do next weekend...
The view from the window in our room...
We sat by a window with this view to read...
A morning walk...
We spent our time reading, wandering, looking out windows, drinking beer, and sitting in the outdoor hot tub while snow dumped on us. Now, what to do next weekend...
Over the weekend, I took a bus down to Corvallis to hang with Meg. We drove to Newport for the afternoon on Saturday. First there was rain. Then there was rain. But we stuck around long enough for the clouds to clear a bit.
Linus played.
And posed.
( Then he got a little silly with his impressions. )
Linus played.
And posed.
( Then he got a little silly with his impressions. )
It's kind of a beast and needs tons and tons of love. ("I'm so excited. I'm so excited. I'm so...scared.")
Rather than talk about it here, I set up a blog for us, so if you're interested in seeing us pretend we know what we're doing, follow along at allaluminated.blogspot.com.
Eleven years ago I stopped eating flesh of any kind. Almost four years ago I eliminated animal products from my diet and from as many possessions as possible. And there's no looking back.
Most people* were quick to accept my vegetarianism, but I am called upon frequently to share my reason for adopting a vegan lifestyle. I guess because it's less "normal" in many circles and seen as some sort of deprivation (this is so far from the truth). I keep wanting to share my feelings here but not knowing where to start. There are so many reasons. I learn more reasons to stick with my lifestyle and to make it even better every day. It's impossible to sum up my ethics and values in a form shorter than a novel and in any way that will not come across as preachy (sorry), but I'll try to provide a condensed, surface version and then share some of the books and films that have influenced my decisions.
The gist of it is:
I take the responsibility of caring for the world and myself very seriously.
I believe every dollar I spend is a vote, and I want to vote for the things I believe in.
I refuse to accept that there's any difference between the rights of a dog or a pig or a cat or a cow or a chicken. They all feel pain.
I maintain that all animals, not just the ones society deems cute, deserve to live a long, healthy life free of violence. Open any book or watch any documentary about the US food industry and there is absolutely no denying that the majority of animals people eat are not living long lives happily frolicking on Farmer John's green pasture.
The quality of food coming from the factory farms producing the majority of what we eat is poor. The animals are being abused, the food is making us sick and fat, the workers are being treated poorly.
Eggs and milk come from these kinds of farms with the same unethical practices.
"Killed humanely" is an oxy-moron in my book.
Plant-based diets keep humans healthy.
I'm at a healthy weight, I feel generally happy and energetic, and I am rarely sick despite a lot of exposure to communicable diseases. I've had blood work done that indicates I have no deficiencies in vitamins and minerals and that I'm off the charts in healthiness -- at least in comparison with the average American.
I feel better physically, emotionally, and mentally when I refrain from consuming animal products.
I want to know (and be happy about) where my food comes from.
The feed, land, and energy required to keep up with the affluent world's gluttonous meat consumption is astonishing.
My influences (so far):
Eating Animals
Why We Love Dogs, Eat Pigs, and Wear Cows
The China Study
Fast Food Nation
Food, Inc.
Earthlings
Peaceable Kingdom
Simply Raw
The Future of Food
Physicians Committee for Responsible Medicine
Again, because my values stray from the mainstream, this is going to sound preachy and weird and arrogant unless I just say something acceptable about it being "for health reasons". But my beliefs are strong, and people ask all the time. I'm not going to lie to make anyone feel better. I'm also not going to pretend that I'm going to change anyone's mind. Keep in mind that among my circle of friends there are only...hmm....two vegans. I'm by no means exclusive. And in my "real life" most people I know aren't even aware of my eating habits. Unless they want to bring it up or make it an issue, it's just an aside. But the internet is my soapbox and someone asked. So there you have it. :)
* The exception being those who think it's hilarious to try to tempt me with pieces of animal or rattle off cliche jokes as if no one's ever heard them before. But their comments just make them look like ignorant malcriados, anyway.
Most people* were quick to accept my vegetarianism, but I am called upon frequently to share my reason for adopting a vegan lifestyle. I guess because it's less "normal" in many circles and seen as some sort of deprivation (this is so far from the truth). I keep wanting to share my feelings here but not knowing where to start. There are so many reasons. I learn more reasons to stick with my lifestyle and to make it even better every day. It's impossible to sum up my ethics and values in a form shorter than a novel and in any way that will not come across as preachy (sorry), but I'll try to provide a condensed, surface version and then share some of the books and films that have influenced my decisions.
The gist of it is:
My influences (so far):
Again, because my values stray from the mainstream, this is going to sound preachy and weird and arrogant unless I just say something acceptable about it being "for health reasons". But my beliefs are strong, and people ask all the time. I'm not going to lie to make anyone feel better. I'm also not going to pretend that I'm going to change anyone's mind. Keep in mind that among my circle of friends there are only...hmm....two vegans. I'm by no means exclusive. And in my "real life" most people I know aren't even aware of my eating habits. Unless they want to bring it up or make it an issue, it's just an aside. But the internet is my soapbox and someone asked. So there you have it. :)
* The exception being those who think it's hilarious to try to tempt me with pieces of animal or rattle off cliche jokes as if no one's ever heard them before. But their comments just make them look like ignorant malcriados, anyway.
For Todd's birthday weekend, we returned to an amazingly cozy cabin on the way to Mount Hood that we stumbled upon via Craigslist last winter. It was a beautiful and relaxing weekend spent reading, doing crossword puzzles, and folding origami animals by a warm wood stove. The view can't get any better.
( Read more... )
Todd has a cold. And I had a cabbage. Soup is clearly the answer.
Ingredients:
Saute the onion and garlic in olive oil. Add in carrots and cabbage. Stir. Add in broth. Season with salt, pepper, wine vinegar, and hot sauce. Stir. Add tofu. Let simmer for about half an hour. Add cilantro and lime juice. Serve.
This turned out spicy and delicious. It's the perfect soup for someone feeling under the weather. And just plain tasty for someone who's feeling fine. Mmm.
I eat my greens. And I like them. But sometimes there are just too. many. greens. Sometimes you just can't. bear. another. salad. Now that the weather has cooled off, our weekly CSA shares are packed with lettuce and other greens. These times call for spring rolls. With peanut sauce. Don't forget the peanut sauce.
For the rolls, you'll need:
spring roll papers (or "spring roll skin" as my package says)
brown rice noodles
the aforementioned greens (lettuce, escarole, etc.)
any vegetables you think would be nice inside a spring roll (today I'm using carrots and cabbage, 'cause that's what I have)
cilantro
Start by cooking the rice noodles using the package instructions.
While the noodles are cooking, rinse the lettuce and set it aside. Chop the vegetables into spears or whatever kinds of pieces that will fit inside your rolls. Warm up some water in a large dish for soaking the spring roll papers.
As soon as the noodles are ready, you're set. Soak one spring roll paper at a time in the warm water. When it's softened, remove it from the water and put a new one in to soak while you're assembling. Place a couple leaves of lettuce inside the softened paper. Place vegetables on top with a sprig of cilantro and a pinch of rice noodles. Roll it up. You're done with that one. Repeat until you have the desired number of spring rolls.
For the peanut sauce (a double batch is highly recommended), gather:
1/4 cup peanut butter
1/4 cup water
1 tablespoon Bragg's Liquid Aminos (or soy sauce)
1 tablespoon wine vinegar
1 clove garlic, minced
1 teaspoon hot sauce
Put all the sauce ingredients in a small saucepan, warm up, stir.
That's all there is to it. Now you dip the rolls in the peanut sauce and eat them and wish you'd made more.
This is a staple meal at our house. Forget spaghetti night and taco night. Bring on the weekly spring rolls.
For the rolls, you'll need:
Start by cooking the rice noodles using the package instructions.
While the noodles are cooking, rinse the lettuce and set it aside. Chop the vegetables into spears or whatever kinds of pieces that will fit inside your rolls. Warm up some water in a large dish for soaking the spring roll papers.
As soon as the noodles are ready, you're set. Soak one spring roll paper at a time in the warm water. When it's softened, remove it from the water and put a new one in to soak while you're assembling. Place a couple leaves of lettuce inside the softened paper. Place vegetables on top with a sprig of cilantro and a pinch of rice noodles. Roll it up. You're done with that one. Repeat until you have the desired number of spring rolls.
For the peanut sauce (a double batch is highly recommended), gather:
Put all the sauce ingredients in a small saucepan, warm up, stir.
That's all there is to it. Now you dip the rolls in the peanut sauce and eat them and wish you'd made more.
This is a staple meal at our house. Forget spaghetti night and taco night. Bring on the weekly spring rolls.
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