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December 01, 2007

No Year's Resolutions

Seems I've been too busy posting on SmarterFitter to say much on this corner of the web. That said, I'm cross-posting this recent entry on No Year's Resolutions, which contain some scenes of a personal nature that seem appropriate here.
Google Calendar.jpg
"Now is the accepted time to make your regular annual good resolutions. Next week you can begin paving hell with them as usual. Yesterday, everybody smoked his last cigar, took his last drink, and swore his last oath. Today, we are a pious and exemplary community. Thirty days from now, we shall have cast our reformation to the winds and gone to cutting our ancient shortcomings considerably shorter than ever."
The above passage by Mark Twain sums up what most of already know about New Year's Resolutions: they basically blow. Looking back at my blog circa January 2004, I found this somewhat depressing excerpt:
this year is going to be all about making productive choices in my life. i’m going to SERIOUSLY look for a job. i’m not going to smoke no matter how stressed out or drunk or lonely i am. i’m not going to binge drink. i’m going to excercise and eat good food and master thin crust pizza. and i’m also going to continue to try not to talk shit about (or tease or belittle) other people.
What's wrong with this picture? The paragraph is essentially a laundry list of all the things I procrastinated doing the year before. Furthermore, most of those resolutions are in response to something negative: smoking too much, drinking too much, loneliness?! The only item with an ounce of merit is the thing about thin crust pizza, which I still haven't mastered, almost 4 years later. Here's what history has taught me about resolutions, New Year's or otherwise:
  • They enable procrastination
  • They set me up for failure
  • They make me feel worse, which is stupid, because I set them to feel better
  • Resolutions in response to something negative - be it smoking, drinking, eating or working - never work
  • Resolutions are always challenging, no matter what day of the year they start
Here is the last negative resolution I'm ever going to make: to abandon New Year's Resolutions forever. Instead, I will only engage in what I affectionately term the No Year's Resolution: Here's the idea: Make positive changes now instead of putting them off for some arbitrary date in the future. A couple rules:
  • The moment I "set" a resolution, that resolution starts that very instant
  • Set only positive goals
  • Deprive myself of nothing
Here's the goal: to radically enjoy The Holiday Season rather than simply survive it. Then step into the completely arbitrary "new year" having done something I feel good about. Who's with me? The above is the last of my negative commentary on resolutions (you already know why they suck). Instead, stay tuned for some hopefully useful tips on taking action and setting positive goals for a season that has a lot to offer, like friends and pie. I also want to feature people who are taking a similar approach to the season, so if you know of anyone, please let me know! Tim has already blogged about resolving to go for a walk today. Here are some resolutions I've made
  • Enjoy sparkling water with Ginger cordial at work - and accept that this small amount of unprocessed sugar is tastier and far better for my health than diet pop
  • Prioritize my morning swim - Aim to go 3 times a week before work, planning my schedule every Sunday to accomodate evenings out (especially ones that tend to be rather late and merry)
  • Be 100% vegan at home - this just feels good, dammit
  • Be booze-free at home - and enjoy a drink or two when I go out with my friends (ok, maybe 3 drinks)

November 10, 2007

A Farmer's Market Experience

People having a London "experience" at Monmouth Coffee

Some of you have heard me speak in loathing of the people who go to the organic farmer's market just to have an Organic Farmer's Market Experience (you may also catch these same people at Monmouth Coffee having a London Cafe Experience).

I feel like a hypocrite today because Tim and I had what can only be called a Farmer's Market Experience. Not only did we talk to the Ripple Farm guy about his cavalo nero kale, but we also talked jam and chutney with a lady from Marinas Organic Garden, right before buying a jar each of Damson Jam and Apple Chutney.

Stay tuned. Now that I have some yummy chutney, it's time to have a London Cheese Shop Experience.


November 09, 2007

Restaurant Review: Chani Pani, London

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London is rife with Indian restaurants, but good ones are few and far between. How far? Try two tubes and a bus ride. But that didn't stop Tim and I from meeting a friend at Chai Pani near Marble Arch last night.

Chai Pani is the only restaurant in London to offer the cuisine of Marwar, a region of Rajasthan in western India. Happiness for me, the Marwari's are vegetarian, and they love their dal.

Their menu is huge, and somewhat uncomprehensible to us western folk: desert berries, bajra khichadi, kadhi, bitter goard. Almost everything is offered wheat-free or vegan, such as millet rotis, buckwheat flour pancakes, lentil dumplings... they even had a besan cheela!

We couldn't decide on any one dish, so we each ordered a thali, a selection of dishes served on a circular metal tray. Our thalis varied, but each featured a starter, subzi (curries), dal, roti (bread), rice, and mithaai (dessert).

My salad of whole wheat berries with tomatoes and a tangy dressing was simple, but satisfying. The soy yogurt raita (I requested a vegan thali) was surprisingly delicious. I eat soygurt on my muesli, but wasn't sure if I'd enjoy it with savory dishes. This raita was inspirational: a liberal dose of salt and spice masked the "soyness" of the yogurt. I ended up eating it with a spoon.

The stand-out dish was the dal: a simple but spicy (woefully small) bowl of heaven. I would have been very happy (and less poor) with a larger bowl of this and and a side of roti; everything else in the thali paled in comparison.

Some of our dishes were quite bizarre indeed. Tim was treated to some "desert berries", black stringy things that looked more like twigs and tasted less like food. For dessert, he received what looked like a bowl of brown sugar, along with some plain jaggery and another bowl of orange-colored sugar. My dessert seemed to be wheat mushed with water and sugar. Sugar sugar sugar. I didn't bother.

Accodring to their website, "Chai Pani" is a term denoting the offering of hospitality to guests in a sub continental home. If that's true, then Chani Pani the restaurant definitely lives up to its name. I'm pretty sure most of our dishes were made to order, and the staff are beyond polite. The owner/chef type lady came out while we were eating and asked how we enjoyed the food and inquired why I ordered a vegan thali (kind of weird, but okay).


So the food was pretty damn good and it was fun trying new things even if they were too weird to finish. The thing is, Chai Pani is crazy expensive for what you get. The bill came to almost £100 for our three thalis and three large beers. You can go to Govinda's in Soho and pay £4.50 for the same amount of food. You won't get beer or table service, but you do get damn good food that doesn't leave you in mourning when it's over. Same goes for Rasa, which is as far as I can tell the best vegetarian Indian restaurant in London.

I guess I need to lighten up and accept that London is really expensive and a $62 USD meal is just life as usual unless you get your meals at KFC or a kebab shop.

October 31, 2007

Best dal yet

We had an amazingly good meal on our last trip to Rasa. Their dal in particular was scrumptious - why can't I make dals like theirs? So inbetween bites I studied the dal: yellow lentils, mung beans, finely chopped tomato and spinach, but what were those black specs? Onion seed? I asked the waiter: mustard seeds! I've never used mustard seed in dal so I bought a pack and hit the stove. This combination of ingredients resulted in my best dal yet. I'm recording the recipe here so I don't forget it. Too busy eating to take pictures, I'm afraid!

Start with a big saucepan. Put in just enough oil to cover the bottom and add

  • 1 heaping dessert spoonful each of cumin seed and mustard seed
  • a few curry leaves

When the seeds start to pop, add

  • 1-inch cube of fresh ginger, finely diced
  • 2 cloves garlic, slice
  • 1 onion, finely diced

When the onions are soft, add

  • 1 tomato, finely chopped
  • 250 grams dried yellow split peas, soaked for a while, then cooked until mushy
  • handful of spinach, finely chopped
  • salt to taste
Mix it all together, cook until spinach is wilted. We had this with basmati rice, steamed spinach, and some green beans from a recipe in the Rasa cookbook.

October 13, 2007

Reasons to miss Austin: Mexican food in London


mercado.jpg
Originally uploaded by wotanseyepatch

Went to our local Mexican cantina, Mercado, on Stoke Newington Church Street last night. There I was given


  • a warm Negro Negra Modelo for £3.50 ($7 US)

  • a surprisingly flavorful sizzling veggie fajita plate with fresh tortillas, decent guacamole, and fantastically fresh sour cream for £9.50 ($19 US)

  • a side order of extraordinarily bland black beans for £3.50 ($7 US).

I want to like Mercado. But it's hard to go there and not think about the awesome $8 plate of enchiladas I used to get at Julio's in Hyde Park, or the salsa at Trudy's, or the insane array of cheap mexican ingredients at Fiesta. I'm also really disappointed that they changed their menu since I was last there - they used to have mole enchiladas! Now it's all boring tacos and burritos and fajitas, all with the same basic fillings. I guess that makes it easier for them to make lots of food which they can then charge lots of money for but serve lots of customers at the same time.

Their ingredients - at least their veggies and guac and stuff - are very fresh. The black beans were disappointing. And Tim's meat-based dish was dry. We probably won't go back. Tim's been honing a pretty mean refried bean recipe here at home. And I've got a few enchilada tricks up my sleeve. Still haven't mastered the corn tortillas yet. But practice makes perfect. And I've got a bunch of jalapenos growing in the parking lot (albeit, all too slowly). But I'm ramping up for some serious Mexican home cooking of my own. And I can guaruntee this: the beer will be ICE cold.

Delicious, thy name is Negra Modelo

October 08, 2007

Another Muesli recipe

Back on the Bircher Muesli wagon
October must be my muesli month. It was October 2006 that I first wrote about Bircher muesli, a breakfast dish of soaked oats, fruit, and nuts. Here we are in October 2007, and I'm at it again. This time with added omega 3s!

Oats soaked in water is not an immediately appealing meal - I mean, oats should be hot, right - and yet this to me is one of the most satisfying breakfasts out there (aside from maybe one of Tim's omelets, but that's another story). My current muesli blend is a bit simpler from the last recipe, and incorporates flax seeds for some Omega-3 goodness. I enjoy mine vegan-style, but I've been told that yogurt and honey make smashing accompaniments.

Monica Muesli v2

The following makes 1 serving

Soak over night in enough water to cover:

40g Oats
1/2 tsp flax seeds
10 raisins (or so)
1/2 grated apple
1 wedge of lemon, squeezed

In the morning, add:

a sprinkle of cinnamon and nutmeg
sliced banana

August 08, 2007

In Praise of Slow Eating

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It was the Indian buffet that really did me in.

Shera Punjab, 1994. I deliberately skimped on breakfast that day. The Sunday lunch buffet was one of the few Shaw family traditions that every one of us awaited with the same rapacious hunger. When I arrived at the starting line, plate in hand, I was ready to devour every crispy samosa, every glorious cube of matter paneer, every gulab jamun my eyes could see.

I could have eaten the tamarind chutney with a spoon.

I returned to the table with a very full plate, the first plate to curb my hunger. I ate swiftly, and approached my second plateful with more discrimination. I knew I couldn’t fit much more in my stomach, so I had to choose wisely. Which flavours did I want to savour till the very end?

I knew I didn’t have room for that dessert (never mind that second plate). But I couldn’t resist a gulab and a bowlful of kheer (and a spoonful of mango ice cream).

Towards the end of my second gulab, my stomach started hurt.

I went home, and spent the rest of the day lying on the couch, miserable, waiting impatiently for my food to digest. I took a nap, and then woke up even sicker than before. My skin took on the colour of masala. I cried tears of ghee. On Monday, I was still full. I promised myself I would never go to a buffet hungry ever again (this rule I violated several times in Austin at the Madras Pavilion, but old habits die hard, and dosas are good).

That Sunday at Shera traumatised me. I never wanted to feel that full ever again.

I decided to make a conscious effort to slow down.

Weeks later, I could finally attempt eating again. With caution, I put the first bite in my mouth, then put my fork down, and didn’t allow myself to pick the fork up again until I had fully chewed and swallowed my food. At first, this took a great deal of mental effort, but in only a few weeks it became habit – a habit I enjoyed more than saag aloo. I’ve always loved to eat, but now I loved to savour.

It now takes me a blissful 30-60 minutes to consume a meal. At least. I eat slowly enough for my brain to realize when I’m full, so I never overdo it. Sometimes I eat so slowly that I never seem to get full, and I can just eat and eat and eat. This works especially well for movies and long train trips, but not so well for quick lunches with the workmates.

I’m not alone in my love of slow eating; there’s a whole Slow Food organization. They believe that slow eating is not only about health, it’s about a lifestyle where “slow, long-lasting enjoyment” takes precedent over the “multitude who mistake frenzy for efficiency”.

In celebration of slow food, zen habits cites 5 excellent reasons why you too should consider the “simple” act of slow eating:

  1. Lose weight. A growing number of studies confirm that just by eating slower, you’ll consume fewer calories — in fact, enough to lose 20 pounds a year without doing anything different or eating anything different. The reason is that it takes about 20 minutes for our brains to register that we’re full. If we eat fast, we can continue eating past the point where we’re full. If we eat slowly, we have time to realize we’re full, and stop on time. Now, I would still recommend that you eat healthier foods, but if you’re looking to lose weight, eating slowly should be a part of your new lifestyle.
  2. Enjoy your food. This reason is just as powerful, in my opinion. It’s hard to enjoy your food if it goes by too quickly. In fact, I think it’s fine to eat sinful foods, if you eat a small amount slowly. Think about it: you want to eat sinful foods (desserts, fried foods, pizza, etc.) because they taste good. But if you eat them fast, what’s the point? If you eat them slowly, you can get the same amount of great taste, but with less going into your stomach. That’s math that works for me. And that argument aside, I think you are just happier by tasting great food and enjoying it fully, by eating slowly. Make your meals a gastronomic pleasure, not a thing you do rushed, between stressful events.
  3. Better digestion. If you eat slower, you’ll chew your food better, which leads to better digestion. Digestion actually starts in the mouth, so the more work you do up there, the less you’ll have to do in your stomach. This can help lead to fewer digestive problems.
  4. Less stress. Eating slowly, and paying attention to our eating, can be a great form of mindfulness exercise. Be in the moment, rather than rushing through a meal thinking about what you need to do next. When you eat, you should eat. This kind of mindfulness, I believe, will lead to a less stressful life, and long-term happiness. Give it a try.
  5. Rebel against fast food and fast life. Our hectic, fast-paced, stressful, chaotic lives — the Fast Life — leads to eating Fast Food, and eating it quickly. This is a lifestyle that is dehumanizing us, making us unhealthy, stressed out, and unhappy. We rush through our day, doing one mindless task after another, without taking the time to live life, to enjoy life, to relate to each other, to be human. That’s not a good thing in my book. Instead, rebel against that entire lifestyle and philosophy … with the small act of eating slower. Don’t eat Fast Food. Eat at a good restaurant, or better yet, cook your own food and enjoy it fully. Taste life itself.

Link

Crossposted to SmarterFitter.com

July 29, 2007

Vegan Cornbread

Vegan Cornbread

A meal of veggie chili is not complete without a nice wedge of cornbread to go with it. Or at least that's the way I see it. I like my cornbread on the savory side, with just a hint of sweetness brought out by the whole corn kernels I bake into the bread.

This is a great, basic cornbread recipe I adapted from the Post Punk Kitchen. If you can't find cornmeal, use polenta. It's delicious as is, but can easily be modified. Here are a few ideas:

  • Add more maple syrup for a sweeter bread
  • Take away the maple syrup and add salt for a more savory loaf
  • Add a chopped jalapeno or some chipotle peppers
  • Instead of (or in addition to) corn kernels, try another vegetable like finely diced green pepper, or some sauteed onion

Vegan Cornbread

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt

2 cups soymilk
2 teaspoons apple cider vinegar
3 tbsp canola oil
3 tbsp applesauce
2 tablespoons maple syrup
1/2 cup frozen sweet corn

1. Preheat oven to 350 F / 180 C.

2. Oil a 9x13 baking pan or a nonstick oven-safe skillet.

3. In a medium bowl, wisk together the soymilk and the vinegar and set aside.

4. In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

5. In another large bowl, whisk together the soymilk and vinegar. Add the oil, applesauce and maple syrup. Wisk again until it is foamy and bubbly, about 2 minutes.

6. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.

7. Pour batter into the prepared baking pan and bake 25 minutes, until a toothpick inserted into the center comes out clean.

8. Slice into wedges and serve warm or store in an airtight container. You can also freeze the leftovers along with the rest of that massive batch of chili you just made.

Makes 8 servings, each containing 255 Calories, 7g Total Fat, 7g Protein, 43g Carbohydrate

July 03, 2007

Damn Good Tabbouleh

This tabbouleh is so good that I've not only made it twice in the past three days, but I've been too busy eating it to take any pictures.

This is truly a parsley fest and an extra special treat with super-sweet cherry tomatoes (suh-weeeet). Think red and green with flecks of bulgar. The all spice is a surprising but essential ingredient. Flat-leaf parsley is ideal but I've been making it with curley parsley and it still tastes dynomite. It's also good with some peeled and diced cucumber.

I learned today that parsley is also uber-rich in iron (6.2mg per 100g compared to 2.71mg per 100g of raw spinach). So, bonus.

Wickedly Good Tabbouleh

Adapted from this recipe in The Observer Food Monthly.

The goods
85g bulgur wheat
400g tomatoes, diced
4 spring onions, chopped finely
3 small bunches fresh flat-leaf parsley
1 small bunch fresh mint, roughly chopped

The dressing
1 garlic clove, crushed
1/4 tsp ground cinnamon
1/4 tsp ground allspice
2 tbs lemon juice
3 tbs olive oil
sea salt and black pepper

1. Soak the bulgar wheat in lots of cold water (it will take about 45 minutes for it too become nicely soft and edible). While the bulgar is soaking...
2. Chop your veggies and add all the "goods" (except the bulgar) into a big bowl
3. Make the dressing by combining all of the dressing ingredients in a suitable container
4. When the bulgar is soft (taste it to make sure!), drain it in a colander and give it a good shake to get out as much water as possible.
5. Add the bulgar to the goods and give it a good mix
6. Add the dressing to the goods and give it another good mix
7. Salt and pepper as necessary.

June 10, 2007

SmarterFitter Food Calorie Database

For some time now, Tim and I have been brainstorming a website that's full of easy-to-use nutrition and fitness tools. We finally put our brains into action and launched SmarterFitter.com.

Here's a list of tools we've created so far:

If you have any suggestions, ideas, whatever, leave a comment or can contact us at smarterfitter@gmail.com. The goal is to eventually start making money with this thing. Freedom!

May 27, 2007

Besan Cheela with Cilantro-Mint Chutney

Flippin' cheelas

Experimenting with omelet alternatives, I decided try a Besan Cheela. The cheela is made by whisking chickpea (gram) flour and water, adding sweet peas, onion and spices, then cooking on a hot skillet for a few minutes on both sides.

The whisking part is the only thing egg-like about the cheela. It's more of a pancake than an omelet. That said, it's an extraordinary piece of comfort food that takes little time to prepare. I like tearing off pieces, which I smother with Cilantro-Mint Chutney and eat with my hands. I'd like to try the pancake with onion seed and green chili, and maybe a bit more water for an extra thin cheela.


Besan Cheela

Besan Cheela, fresh off the skillet

Adapted from Rashmi's recipe - many thanks!

1 cup chickpea (gram) flour
3/4 cup water
2 Tbsp peas
2 Tbsp sweet corn
1/2 onion, finely chopped
1 tsp cumin seed
1 tsp turmeric
1 tsp garam masala
1 tsp baking powder
sunflower oil

Wisk together the chickpea flour and the water.

Saute the onion and cumin seeds in a bit of sunflower oil until the onion is nice and cooked.

Add onion and everything else to the chickpea flour mixture and mix well.

Heat up a lightly oiled skillet.

Pour some batter on the skillet. When it starts to bubble in the middle, flip it over. Check it after a minute or two. When it's nice and brown, remove it from the skillet and make the next cheela.

Besan Cheela in progress

Eat on its own or with some chutney. I liked it with the cilantro-mint, but I bet mango chutney would be nice as well.

Cilantro & Mint Chutney

Cilantro-Mint Chutney
2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
1 tablespoon green chilies, chopped
2 tablespoons desiccated coconut
salt
1/4 cup lemon juice

Blend it all together with enough water to form a smooth thick paste. Done.

Coarse ground oatmeal

A grain, which in England is generally given to horses, but in Scotland supports the people.
- Samuel Johnson

Which is why England is known for its horses and Scotland for its men.
- James Boswell

Coarse ground oatmeal


Saturday evening at the Fresh & Expensive, cereal aisle, oatmeal section. The bottom shelf is a lonely place, lined with Scotch oats and Irish porridge. On a whim I grab the underdog: a plain bag of "coarse oatmeal" for £0.99.

I take the bag home and inspect its contents. The grain looks more like rice than oats, uniform in their non-uniformity.

They look like they need a good soak.

So I cover the oats with water and let them soak overnight. In the morning, the oats look soft and velvety. I throw in a good bit of salt and a few raisins, turn up the stove, heat the oats to a good boil, then turn the heat down to a simmer and cook for a few minutes, adding a bit of water until the oats are nice and stodgy. I pour the finished product into my favorite bowl, top with sliced banana, cinnamon, and soy milk, and dig in to joy.

The oatmeal is creamy, yet textured, like oat risotto. No pesky husks like the ones I often find in my jumbo oats, which I still love, but the underdog may have taken its place as my staple breakfast.

Wikipedia tells me the coarse oats are a Scottish thing. They may not impress Samuel Johnson, but they rock my Sunday morning.

May 24, 2007

Vegan Campfire Chili

Vegan campfire chili

This was dinner on our first and second nights camping in Wales. I didn't really make the chili on a campfire, but I did eat it in a tent.

I meant to season this with cumin and chili powder, but what I thought was cumin was actually garam masala. The result is a delicious indian-mexican fusion surprise!

Vegan Campfire Chili

1 handful of TVP soaked in some water
1 can of kidney beans
1 can of chopped tomatoes
1 carrot, diced
1 celery, sliced
chili powder
cumin
salt

Combine everything, heat it up, enjoy on its own or pour it over a yummy starchy thing (pasta, rice, potato, etc).

May 13, 2007

Six Grain Salute Oatmeal

6-Grain Porridge with Soymilk & Nanner

Happy Momma's Day! Last time I was home, my momma made a fruity six-grain oatmeal in her slow cooker. I don't have a slow cooker, so I whipped it up on the stove instead. It's a six grain salute to my momma! Moms rule!

Six Grain Salute Oatmeal

I used prunes, apricots and raisins for the fruit. Next time I think I'll sub all the millet for amaranth. I love the corn-tastic flavor of this ancient grain!

2 1/2 Tbs bulgur wheat, uncooked
2 1/2 Tbs brown rice, uncooked
2 Tbs amaranth, uncooked
2 Tbs millet, uncooked
2 Tbs cornmeal, uncooked
1/4 cup rolled oats
3/4 cup dried mixed fruit
1 1/2 tsp cinnamon
3 cups water
1 Tbs vanilla

Crockpot version:
Combine grains, dried fruit and cinnamon in crock pot. Mix well. Stir in water and vanilla. Cover and cook 6 to 8 hours on low setting. Stir before serving and add more water if desired. Serve hot, topped with brown sugar or drizzled with maple syrup.

Stovetop version:
Combine everything in a pot. Bring to a boil, then reduce heat. Cover and simmer for as long as you can wait (at least 45 minutes or until the grains are cooked). Stir before serving and add more water if desired. Serve hot, topped with banana and soymilk for a creamy, nourishing vegan breakfast of champions!

Stuffed Poblano Peppers with Ancho Chili Sauce

Stuffed Poblano with Chili Sauce and Refried Beans

Can you believe I spent £2.20 on 2 poblano peppers? That's about $4.40 in U.S. dollars - the HEB would never get away with that. But such is supply and demand. And I don't think many Londoners were stocking up on fresh poblanos this weekend, even if it was Cinco de Mayo. But I couldn't pass these up when I found them at Borough Market last Thursday. It's been ages since I had a stuffed poblano.

I made these up on the fly; the result blew both Tim's and my minds. The pepper is stuffed with a mixture of quinoa, tvp and corn, topped with a ranchero sauce adapted from Biker Billy's Freeway-O-Fire, then baked for about 40 minutes, until the sauce has reduced and the pepper just starts to blacken and blister.

We devoured these with some of Tim's refried beans and an episode of Deadwood. I think our Mexican cooking has only improved with the distance from Austin. Or maybe it's our tastes that have changed. Either way, these rock!

Stuffed Poblano Peppers with Chili Sauce

These can easily be made vegan by omitting the cheese. To obtain the richness of the cheese without the dairy, try adding toasted pine nuts to the stuffing, or garnishing with a few slices of avocado.

2 poblano peppers
1 batch of ancho chili sauce (see recipe below)
Quinoa, cooked
Textured Vegetable Protein (TVP), soaked in water with a bit of Braggs
Corn
Pinch of Cumin
Salt
Parsley, chopped
Cheese (optional)

Preheat the oven to 180 C / 350 F.

Cut a hole in the peppers by slicing a knife around the stem (as you'd cut open a pumpkin). Most of the seed will come off with the stem. Remove any seeds remaining in the pepper, and slice off the chunk of seeds on the stem. Reserve the stems; we're gonna use these to cap the peppers so that all of the stuffing doesn't fall out during the baking process.

Make the stuffing. I can't be more specific on the ingredients; it's a matter of taste anyway. Start off with equal parts of quinoa, TVP, and corn, then add the cumin, salt, parsley and cheese. Taste it along the way and add more stuff until its yummy. Don't be afraid to make extra; it can be added to the baking pan for a yummy side dish.

Make the chili sauce. (See below.)

Stuff your poblanos with the mix. Cap the poblanos with the reserved pepper stems.

Put everything in a casserole dish. Start off with a layer of sauce. If you have any extra stuffing, spread this on top. Then put the peppers on top of the stuffing. Pour the rest of the sauce over everything.

Bake away. It takes about 40 minutes. About halfway through, flip the peppers, and spoon some sauce over them. When its almost done, sprinkle a bit of cheese on top everything and leave in the oven until it's all melty and delicious. The peppers are done when they just start to blister. Most of the sauce reduces, leaving you with a thick tomato gravy.

Chili Ranchero Sauce

About the chilis: I used 3 dried pasilla chilis (thank you, Rachel), which made the sauce only mildly spicy. Biker Billy recommends 1 ancho chili for a real kick, but feel free to experiment. Chipotle could be teh bomb.

3 dried pasilla chilis, stemmed and seeded
1/8 cup boiling water
1 14-oz can of tomatoes, drained, juice reserved
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, diced
salt and pepper to taste

Rehydrate the peppers by placing them in a small bowl with the boiling water. Let cool to room temperature.

Puree the peppers in a blender or food processor with the soaking water and reserved tomato juice. Blitz until no large pieces of pepper remain.

Heat up the olive oil and saute the onion in a large pan. When onions are golden brown, add the ancho puree, garlic, salt, pepper and chopped tomatoes. Bring to a boil, reduce the heat to low, and simmer for 8 to 10 minutes, until the sauce just thickens.

For a smoother sauce, puree some or all of it in a blender.

Note: Tim takes better pictures of food then me. Bastard!
Tim woroks his superior photography skillz poblano-style

May 06, 2007

Vegan Wiki

I'm not vegan, but I often think I'd like to be. Strangely, I'm not sure why. The lack of science-backed information on the subject doesn't help.

Joi Ito directs me to vegan.wiki.com, a wiki that could be a resource of the information I so crave. The site is looking a bit empty at the moment, but I look forward to watching (and helping) it grow.

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Budvar Czeck lager: One of several good reasons I might be a little hungover this morning

1995 Edicion Unica Cabernet Sauvignon: One of several good reasons I might be a little hungover this morning

2005 Garnacha: One of several good reasons I might be a little hungover this morning

And one good reason I'm not as bad as I could have been:

One good reason I'm not as hungover as I could have been

May 05, 2007

Lunch break: Brick Lane

Candy shop in Brick Lane Originally uploaded by Julen.

The guy who sits at the desk opposite mine is Indian and invited me on a lunchtime trip to a sweet shop on Brick Lane (Brick Lane is London's infamous stretch of Indian restaurants on the east side - reprezent).

I'm not big on sweets, but I do enjoy the odd gulab jamun every once in a while. And I like the idea of going to Brick Lane with an actual Indian person, someone who might be able to sort the few gems from what a street full of disappointingly average Indian restaurants.

We hit up Alauddin Sweetmeat (72 Brick Lane E1 6RL) where my friend picked up a tub of gulabs for his wife. We were both disappointed that the shop was out of what we came for: Rasgulla, a dessert made of unripened cheese, formed into balls, then boiled in a light sugar syrup.

So we hit up two more shops in search of the cheese: Ambala Sweet Centre (55 Brick Lane E1 6PU) and its next-door neighbor (wish I could remember the name). No Rasgulla, but we did find some savory fried-up goodies: samosas, onion-potato bhajis, and kachori. The latter two were new foods to me.

I loved the kachori - a dhal and pea-based mush enclosed in a dry hard shell. Delicious. Better than a samosa, if you can believe that. The bhajis were very much like pakoras, flavored with a spice I couldn't identify but found quite pleasing.

All that was missing was tamarind chutney. C'est la vie.

We found a couple of sweets at Amballa, one of which was entirely too sweet for me to eat more than a bite of. The other was a cheese-like blob covered in coconut. Very good.

I will end by stating the obvious: The indians are really good at frying things.

The end.

Green pea kachori recipe, with pictures and all!
How to make a damn fine onion bhaji
Rasgula recipe

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April 14, 2007

March 31 2007 : Chili con lunchbox

Southern style

Chili and cornbread: my kind of comfort food.

For the muffins, I experimented with vegan cornbread, working with a Tennessee Corn Pone recipe from the Vegan Lunch Box. The muffins are nice, but a bit too salty. They certainly don't hold a candle to the traditional Southern cornbread recipe.

The okra is inspired by Susanv's roasted okra recipe. Nice finger food, but I think I prefer my okra smothered in tomato sauce or cooked in a stew (or breaded and deep fried, when I'm feeling sassy).

Chili is such a grand thing. Just combine your favorite vegetables in proportions that seem appealing, add a tin of tomatoes, some beans and tvp, maybe a hot pepper, some chili powder, maybe some cinnamon, salt, and there you have it. This batch of chili contains pinto and kidney beans, tvp, a tin of of roma tomatoes, carrots, celery, bell pepper, more okra, onion and spices. One word of advice: add the spices a little bit at a time, tasting the chili along the way. I've made miserably hot chili by adding a large spoonful of chili powder in one go. It's usually best to be subtle with the spices so as not to overpower the flavorful of all the wonderful veggies in the dish.

April 12, 2007

Tim's Simply Superb Whole Wheat Bread Recipe

Tim and His Amazing Loaf

Imagine coming home from a long day at work to the exquisite aroma of fresh baked bread and the most picturesque loaf of bread ever to grace your kitchen counter. Such has been my fortune over the past few weeks as Tim perfects his basic whole wheat loaf of bread. As thrilled as I am that Tim is honing his craft as a baker, I am also pleased that he's writing about his endeavours on his new "Internet Weblog".

This week he shares his "painfully simple" wholemeal loaf recipe. His description is succinct and straightforward, though use of gram measurements and a kettle may confuse his American audience. (To my American audience: get a digital kitchen scale and an electric kettle. Especially a kettle; imagine all you could achieve in life if you could quickly boil water!)

So how does the bread taste? Forget those nightmares about dense whole wheat bricks, Tim's recipe results in a soft, moist brown loaf, better than the Spence's, and my new choice for stock daily bread (provided Tim keeps on cookin'). My favorite way to enjoy his bread is smeared with mushed bananas and sprinkled with chopped walnuts. But I also love it toasted, under two of Tim's perfect poached eggs.

I don't know if he's taking requests, but I'd like a similar recipe write up for his basic tomato sauce. We had it last night, arrabiata style, and spent the rest of the evening mmm-ing and aaah-ing about our delicious dinner.

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March 24, 2007

Silken Tofu Experiment #1: Vegan Mushroom & Broccoli Pseudo-Quiche

Mini crustless tofu quiches

What to call these savory tofu morsels... Tartlets? Quichelets? Neither, for lack of crust (or egg for that matter)?

Mysteries abound when it comes to silken tofu. Why does it come in a box? Why is it so gelatinous? What the hell do I do with it besides intend to make "dips and spreads" as the box suggests but instead hide it behind tinned tomatoes until it comes time to move?

Today, the silken tofu is out of the cupboard.

My first silken tofu dish is adapted from this Mini Crustless Tofu Quiche recipe by Susan at the Fat Free Vegan Kitchen, a blog that fails only in its title (I understand what she's is getting at, but come on Susan - fat free is not healthy).

Whoa, guess what: these tofu babies are goooood -- MMmm! The strangest but, surprisingly, most important ingredient is tahini (sesame paste). Combined with pine nuts, tahini adds a pleasant richness that enhances the aroma of the rosemary and the green goodness of the broccoli. Unfortunately, the flavour of the button mushrooms is lost in this mixture. Next time I'll try a more flavorful fungus, like shitake or oyster. I may also add more veggies, as these were a bit heavy on the tofu, making the mini-quiches a bit on the jiggly side.

That is the beauty of this recipe - the tofu "egg" mixture lends itself well to experimentation, and I've got a fresh box o' tofu on stand-by, and a tart pan on the way. That's right, Silken Tofu Experiment #2 will have crust!

Vegan Mushroom & Broccoli Pseudo-Quiche

Veggies:
olive oil
1 clove minced garlic
1/2 cup, broccoli, roughly chopped
6 mushrooms, roughly chopped
1/2 onion, chopped finely
1 teaspoon minced fresh rosemary
black pepper
crushed red pepper flakes

Non-eggs:
1 12-ounce package Mori-Nu Silken Firm Tofu, drained of water
1/4 cup plain soymilk
1 tablespoon cornstarch
1 teaspoon tahini
1/4 teaspoon turmeric
1/2 teaspoon Bragg's Liquid Aminos (or more to taste)

Yummy:
pine nuts

Preheat the oven to 180 C (~350 F).

Spray 8 regular-sized muffin cups well with non-stick spray.

Prepare the veggies: Heat up some olive oil in a skillet. Saute the onion, garlic, and mushrooms. When the mushrooms are almost done, add the brocolli. Cook for about a minute, then take off the heat and stir in the rosemary and peppers.

Make the non-eggs: Place the tofu, soymilk, cornstarch, tahini, turmeric, and Bragg's into a blender. Process until completely smooth and silky. Have a taste and make sure its salted to your liking (no eggs here, so it's safe to do this!).

Combine the tofu mixture with the vegetables and stir.

Spoon equally into the 8 muffin cups. Top each "muffin" with a sprinkle of pine nuts.Put the muffin pan into the oven. Bake until the tops are golden and a knife inserted into the middle comes out clean--about 25-35 minutes depending on your oven and muffin cups. Remove from the oven and allow them to cool for about 10 minutes. To remove, I recommend running a knife around each muffin, then turning them over onto a plate or cutting board (put the plate on top of the muffin first, then flip the whole thing over).

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Paprika, you still make me smile...


Paprika, Granada
Originally uploaded by frotos (Fred Shively).
...and you still inspire me with your ensalada tibia, a salad of mixed greens, stir-fried champiñones (mushrooms), balsamic vinegar, and queso parmesano. Try as I might, I've never been able to reproduce this simple yet wonderful dish that I enjoyed (twice!) at Paprika, that little cafe we kept going back to during our long weekend in Granada.

So why do I bring it up again? Two reasons:

1. I am tickled paprika-red to discover that Paprika includes spacekadet.org and my flickr stream among its website's enlaces (hyperlinks!).

2. Next time I go to Paprika, I will be able to communicate with the friendly staff in their native language. Yes, I'm starting Spanish Level 1 in a month! I am lucky enough to work right next door to the Bishopsgate Institute, which hosts lunchtime Spanish courses, among other things like yoga and creative writing and salsa (but I'm not quite ready for dancing just yet). I've tried learning languages in the past, but as my Latin can attest, I have never been very successful. But then again, I never really wanted it. Now that I've been to Spain and lived in Austin, TX (where I always kicked myself for not learning the language of the ~207 million hispanics who live in the area), I feel more driven than ever. Plus, it will allow me to get in on the secret conversations between my dad and sister, who learn languages way better than I.

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March 18, 2007

Review: Laptop Lunch and the Vegan Lunchbox

Marinated Tofu with Soy Dipping Sauce, Pearl Barley, Carrot & Sea Vegetable Medley, Rocket Salad
It's a pity: we grow up and trade our overalls for a tie, our jumprope for a gym, and our lunch box for a sandwich at Pret. How quickly we grow out of all the good things about being a kid. Have we so-called adults become so accustomed to fast-food lunches that the concept of a lunch box is reserved only for children?

In the City of London, I seem to be one of a rare breed of workers who pack a lunch to work. Lately, I've been disenchanted with my usual lunch transportation device: tupperware and a plastic bag. The lot gets jammed into my bicycle pannier along with shoes and clothes, and doesn't always arrive quite as nicely as it left my flat. If only for the sake of my bruised bananas, I need a lunch box.

Enter Laptop Lunches, a little company in California specializing in "bento-ware for everywhere", cute little plastic lunch boxes equipped with food containers and cutlery that fit inside of a laptop-style insulated case. I discovered it via the "Laptop Lunch" photo pool on Flickr, which thus led me to The Vegan Lunchbox blog, where a stay-at-home vegan mom blogs about the tasty lunches she packs for her vegan kids. I know, my hippy shields are up, too. But her blog is so popular that she published a book of her lunch menus. And what can I say, I'm a sucker for hippies, and food, and Flickr, so I added the book to my Laptop Lunchbox order.

The Laptop Lunchbox

It pained me a bit to throw down £19.99 (plus shipping!) on a lunch box. Granted, it came with an insulated carrying case, a water bottle, utensils, and a "User's Guide", but still - when Underground Ernie's Insuluated Lunch Bag is going for £7.99, I have to wonder if I'm getting scammed. Turns out, most of the set is made in California. Okay, fine, I'll pay a premium on a product that wasn't made by slave labour, but it better be quality.

My first reaction to the lunchbox was that of relief. As pictured on the website, with its bright colors and "tray like presentation to put the fun back into packed lunches", the lunchbox is clearly designed for kids. While its capacity would probably be grossly insufficient for a 6'2 bodybuilder who doesn't want to live on peanut butter alone, the containers are sufficient for me and my 5 feet of stoked internal fire.

Lunch break en masseMy first lunch of tofu, dipping sauce, rocket salad, carrot-hiziki medley, and pearl barley fit comfortably into the little box (see photo at top). As it was an unusually sunny day in London, I decided to have a picnic. It's true, the tray-like system is fun and makes for comfortable eating on the steps of Exchange Square. The containers are pleasant enough to eat from and the utensils are grown-up sized. I was the only person out there eating a lunch that wasn't store-bought, and you can bet that I felt pretty damn good about it (even if I did look like a bit of a weirdo).

So what's not to like? Only two of the five containers ship with a lid - what's the deal with that? The website cites a national survey which found that the number one frustration experienced by parents who pack lunches in reusable containers is the search for lids and containers that match. Okay, fine, but don't limit my options because a few moms went crazy buying tupperware at IKEA. In fact, since each container is a different color, it should be easy to find their lids. Oh well. The lid of the box itself does a fair job of containing food, but anything wet would be a nightmare. The solution is to use cling wrap or foil, but this adds to the waste problem that we're trying to avoid in the first place. Ho hum. At least the two containers that do have lids don't leak.

Vegan Lunchbox by Jennifer McCann

Anyone who defines themselves as "vegan" and declares their self-imposed label to the world is, by default, a little preachy. And someone who raises their kids vegan? Well, it may not be for most parents, but you have to applaud Jennifer McCann's passion for healthy lunches. Sh is about as unimposing as a vegan can be, sticking to the food rather than the ethics behind them. Her prose may not be the most eloquent in the world, but neither is lunch. In fact, her simple, conversational style adds sincerity to her passion. It's almost cute.

Vegan Lunchbox is not without that annoying vegan tendency to substitute animal products with processed fake meat alternatives, like soy lunch meat and vegan chicken nuggets. These may be quick and easy, but are surely less nutritious than organic free-range eggs or a pot of enzyme-happy natural yoghurt. Fortunately, the bulk of the book's menus are whole foods. And this is where I feel like I really shouldn't be writing about a cookbook before actually trying one of the recipes. But in leafing through the options, I was warmed by her propensity for southern-style dishes like Red Rice & Black Beans and Tennessee Corn Pone Muffins. First, I'll give the Quinoa Amaranth Timbales a try, but will probably skip the Nut Butter & Jelly Cut-Outs.

Like the Laptop Lunchbox, the book caters to kids. So when will their parents catch on that this lunchbox thing is a good idea? That £19.99 may seem expensive, but in the long run its cheaper, healthier, tastier, and more environmentally friendly than anything you'll get at Subway.

Links to...

Laptop Lunchbox
Vegan Lunchbox blog, where you can find pictures of every menu found in the book
Laptop Lunchbox Flickr group
Product page for Vegan Lunchbox, the book
Recipes from Vegan Lunchbox
Thermos.com - these things are amazing

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March 12, 2007

Olive Oil: the best choice for cooking?


Green Olives in My Studio
Originally uploaded by Sunshine Hanan.
In my previous life as an e-learning developer, I wrote a Whole Foods training course on DSHEA, a U.S. act which regulates labeling on dietary supplements. In a nutshell, makers of supplements can't claim that a supplement cures any diseases. That's why your bottle of Vitamin C says "boosts immune system" rather than "eases the symptoms of the common cold." The same law applies to foods.

Since this brush with the law, I'm more apt to notice the often erroneous claims that so-called health gurus make about food. So when Dragana Brown said "olive oil is more stable than any other oil", I had to spend an hour on the internet verifying the validity of her statement (see previous post about Dragana's cooking class for context).

Turns out there's some science behind her statement, but it took a little digging to get there.

Oxidation and antioxidants (in layman's terms)

Flashback to high school chem class: atoms are made up of protons, neutrons and electrons. Atoms like an equal balance of positively-charged protons and negatively-charged electrons.
Add or take away an electron, and the atom becomes woefully unstable. This process of gaining or losing an electron is called oxidation.

Cue free radicals: these are the unstable bad boys that form during oxidation and therefore carry a charge. Once a free radical is formed, it loots the body for susceptible atoms from which it takes or gives
away extra electrons. In the body, free radicals can turn once healthy and stable cells into damaged goods. Take a blood cell, for example. Blood cells contain cholesterol which can become oxidized by free radicals. The so-called "bad" LDL cholesterol that you hear about is bad because it does scary things when it becomes oxidized. To retrieve its precious neutrality, oxidized LDL binds to "microphage" cells in the blood vessel wall. A build-up of these LDL-microphage combos causes a build up of nasty foam in the cell well, which can lead to blocked arteries and heart attacks.

So what do antioxidants do? These atoms get between free radicals and healthy cells, providing free radicals with their electron fix. When antioxidants neutralize free radicals, they become oxidized themselves. That's why we must constantly replenish our supply of antioxidants.

Take a moment to marvel at this cycle of life!

Antioxidants in olive oil

Surprise: olive oil contains loads of antioxidants, particularly "flavenoid polyphenols". These guys prevent LDL oxidation, and therefore, damage to blood vessels. That's why you always hear about olive oil being good for the heart; the better your arteries, the less work the heart has to do to pump blood through them, the less likely the heart is to spazz out and stop working.

Olive oil, antioxidants, and hot hot heat

Flash back to high school chem lab: heat is a catalyst for molecular change. Apply enough heat to oil, any oil, and its constituent molecules change. In particular, heating oil can decrease its antioxidants and create a slew of new nasty chemicals (such as trans fatty acids, the stuff found in hydrogenated oil which is created by bubbling hydrogen through super-heated vegetable oil).

Finally, we're back to where we started. Some scientists in Turkey studied the effect of heating olive oil, sunflower oil and soy oil to 180 degrees C. While all oils suffered reduced antioxidant potential, olive oil retained the most antioxidants [Durak et. al, 2004].

The reason seems to do with the monounsaturated-ness of olive oil. But this is getting into some hairy chemistry and now it's time to make dinner. We're having a Sunday roast, and you can guess what we're tossing the vegetables in. Now, pass the polyphenols, please.

Further reading:

The World's healthiest foods: Olive Oil
Olive oil chemistry

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March 10, 2007

Three days of whole foods at the Concord Institute

Dinner is servedLink to Photo Set

In many ways, the Concord Institute is the kind of place that any self-respecting cynic like myself would try to avoid. With classes entitled "Healing the Heart" and "Urban Shamanism", they espouse the kind of well-being nonsense that make me scream "bullshit" (and inspire the moneyed and self-obsessed to empty their purses).

But in addition to their mind and body courses is a range of wholefoods cooking classes. And this is where the macrobiotic angle of their "self-health" philosophy comes into play.

Of course, I didn't know any of these things going into it. All I knew was that a place near my house offered a 3-evening "Wholefoods for Beginners" course for £75 (meals and leftovers included). Vegetarian. Organic. Cooking. Beans. Eating. Like music to my ears. Tim and I signed up as soon as I got my next paycheck.

The instructor was Dragana G. Brown, co-owner of Luscious Organic, a health food shop in Kensington, and co-author of the Karma Cookbook with Boy George (a fact she is not shy about sharing).

Looking past the instructor's occasional preachiness, the Institute's mild cult-like vibe, and some students' overwhelming eagerness to accept every health claim made my Dragana... looking past the fluff and the hippy fanfare, I really enjoyed what we were there for: the food.

Most of Dragana's dishes have a Japanese flare (all part of the macrobiotic theme). And since I rarely if ever cook Japanese, almost everything, from umeboshi plum to kombu sea vegetable, was new to me. One of the most useful lessons was how to marinate and pan fry tofu so that it turns out firm and tasty rather than jiggly and bland (see recipe below).

It would have been nice to learn some more basic techniques, but there were plenty of general lessons to be learned from the individual recipes: in making split pea soup, we learned how to cook beans (wash them, then soak them, then cook them, replacing the water after 10 minutes of cooking, and always salting at the end); while making sushi, she explained how to cook brown rice; the miso soup was a decent primer on, well, miso.

At £75, the class is a steal. I'm not sure if I'll be signing up for the CI's other,