Doing is Believing

It is the final day of Vegan MoFo, and I think we have had a good run. I enjoyed the challenge of posting frequently - not to mention finding interesting topics and angles. But, I also felt a strong sense of community, knowing that over 700 bloggers had opted to blog vegan five times a week for the month of November. Whatever the individual reasons for doing so, it was incredible to see (and impossible to keep tabs on the RSS feed...)

Last night, when I sat down to think about what to write today, it struck me how I've grown into my vegan lifestyle. I first posted on this blog on September 22, 2008, about a year after deciding that veganism was the next step in aligning my fork with my beliefs. Tentative at first, and still not certain about the implications of my decision, I soon realized that the only animal products I really missed were eggs for baking (so unnecessary, except for meringue) and yogurt (sorry, but processed soy or coconut yogurt contrasts sharply with my overall food philosophy). I didn't feel deprived, and I didn't have to give up chocolate (phew).

In fact, as I was musing over the seemingly treacherous transition from a vegetarian to a vegan, I realized how little I even think about the absence of dairy or eggs from my diet anymore. Many people's first reaction to the prospect of making a drastic change in their lives - whether this is removing meat from their diets or beginning an exercise regimen - is one of hesitation or reluctance at best; and more likely shear terror or complete dismissal. The thing is, once you begin, these changes not only become easier, they become second nature.

Funny thing how over the past couple of days I should start contemplating how acting has only strengthened my conviction that this was a good decision, and that I am perfectly capable of leading a healthy vegan life. Grist, one of my favorite online news outlets, recently posted an article on how behavior change, in fact, can open one's mind to further understanding. Granted, the premise was climate change-related actions, but the concept as a whole is the same. No matter how much someone told me my dietary shift would be easy, or beneficial to my health, nor matched my take on sustainable food systems, until I actually made that change in my own life, I could never be fully convinced!

So, with that, I leave you this challenge. If you have been thinking about making a change in your life (not necessarily dietary, but I won't stop you if you try to cut out meet 1-7 days/week), take the extra step and do it. You may find it difficult at first, so stick with your decision for a couple of months before you decide to give it up. Feel free to post a comment here, if you think you need someone to hold you accountable, but do it for yourself. Happy last 50 minutes of November!

-Over and out!

Produce of the Week...eh, What's Up Doc?

The final countdown ... two days left of Vegan MoFo. No longer will I feel compelled to post every day; nor will you, my dear reader, be overwhelmed by reading material. However, produce of the week will continue to chug along. This week, live in the studio, that enigmatic yet every-day veggie: carrots!

Carrot's history is elusive; it most likely began in Europe or parts of Asia. First archaeological records of wild carrot seeds date back 10,000 years, but the cultivated version originated in Afghanistan 5,000 years ago. At this point, people merely used its seeds for medicinal purposes. And you can thank the Dutch for the sweet varieties we munch on today. For a much more involved history of this taproot's history with humans, check out the Carrot Museum. They have some fun recipes from WWII, as well!

Besides dipping some carrot sticks in dip, there are endless possibilities with the beta-carotene-filled veggie. I for one am quite the fan of roasting...

Moroccan Roasted Carrots

3 medium carrots, chopped into sticks,

1/2 tsp cumin

1/4 tsp paprika

1/2 tsp cinnamon

pinch salt

2 tbs orange muscat vinegar or lemon juice + drip of agave

1 tbs olive oil

1. Whisk together oil, vinegar, salt, and spices. Coat carrots in dressing.

2. Roast in a pan at 375F for 40-45 minutes, until very tender. Turn halfway through.

Some other killer recipes include:

Heidi from 101 Cookbook's Carrot Almond Salad and Carrot Oatmeal Cookies!

Just Carrot Soup - minus the cream...

VeganLisa has a lovely Apple Carrot Slaw.

Carrot Cake on Fatfree Vegan is a good go-to.

Finally, check out Curried Cauliflower, Carrots, and Potatoes and Dill Roasted Carrots.

Dare to Bake: Thankful for Crostata

It has been a while since a Daring Baker post has made it onto my blog. Between moving across the country, finding a job, finding housing, moving across town, and just having a reliable and familiar kitchen, I have saqdly missed the last three challenges. But never fear - I am back!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

As usual, I forged my own path, blatantly ignoring the eggs and butter abundant in this recipe. I am returning to gluten-freeness for a while, in hopes that I will feel better, so this recipe is both GF and Vegan! It is also very much in the Thanksgiving spirit ... with a bit of Asian flair with a foreign winter squash (apparently, they do exist!).

The apples I chose to use are an heirloom variety from the farmstand at which I volunteer a couple of times a month. Black Twigs have a rich, deep red skin and beautiful creamy flesh. They also seem to be slightly more resistant to the pest that has ravaged crops along the Eastern seaboard this year: the Brown Marmorated Stink Bug (BMSB). Yes, before indulging your sweet tooth, I want to spend a few lines on the dangers of non-native species.

First introduced from Asia, probably via imported plans/soil, the BMSB has grown increasingly detrimental to tree fruit and other crops since the mid-1990's. The insect has decimated organic fruit, and caused non-organic growers to increase their pesticide use (and still impacted their harvests). Why are invasive species so much more worrisome than other pests? Unlike our native crop munchers, exotic species generally don't have their natural predators or controls in place in their new environment. This makes it hard to manage the infestation and near impossible to eradicate them! Luckily, some handy farmers are still able to produce fruit, and I can still produce tarts!

Kabocha – Apple Crostata (GF, VG)

Crust

1/3 cup brown rice flour

1/3 cup tapioca flour

1/3 cup brazil nuts, ground

2 tbs brown sugar

1 tsp salt

2 tbs oil

1 tbs pumpkin butter

water, as needed

Filling

1 small kabocha squash

3 medium tart apples (I used Black Twigs)

2 tsp cinnamon

1/4 tsp ginger

½ tsp nutmeg

1 tbs molasses

1/3 cup brown sugar

6 oz silken tofu

1. Start by roasting the quartered squash and apples in a cover pan in a 375F oven, for about 45 minutes until very tender.

2. Meanwhile, combine rice and tapioca flours, sugar, salt, and finely-ground Brazil nuts. Add oil, pumpkin butter, and enough water to form a dough ball that is not too sticky. You can try to roll this out to 1/4 thickness, but it may not stick together too well. As such, I pressed the crust into two mini tart pans and a dessert cup.

3. After squash and apples are done baking, lower over to 325F and prebake pie crust for 7 minutes.

4. Food-process apple and squash flesh (not skin) with silken tofu, sugar, molasses, and spices. Fill tart shells. Bake 20-30 minutes, until filling is set. Remove and allow to cool. Enjoy!

A Mental Health Holiday

Token photo of a pre-pied pumpkin ... ok, it's not your standard pie pumpkin

It is rare, in this day and age, to really take the time to sit down and reflect. And while I feel like I am constantly thinking about the environment, hunger, poverty - did I mention the environment? - those big issues can often be overwhelming in one's everyday life. And so, recovering from a cough and a strained neck (yoga is not for the faint-hearted...), I spent today appreciating little things - who knew that catching up on news, watching Harry Potter, and cleaning one's room could be so enjoyable?

Besides spending half an afternoon playing around in the kitchen, I skyped my parents and sister on the other side of the country! This made me thankful for technology's ability to connect people, and even more thankful to have three people who will always be supportive and caring. I can't believe how lucky I am.

Sadly, I am not in much of a writing mood tonight, so I will leave you with a recipe and an article.

This veggie pot pie was going to be my evening meal. Sadly, I have not been feeling, so am avoiding gluten at the moment and failed to make gf crust. Plus, quinoa serves as the backbone for the filling and is currently absent from my kitchen!

I enjoyed reading this blogpost on NPR immensely, as it captures how I feel about Thanksgiving very nicely. Forever more, I may think of Thanksgiving as "an equal opportunity gratitude fest."

Tomorrow, I'm taking the day off, but I'll be back on Saturday for this month's Daring Bakers Challenge! (yes, it's been a few months...)

A Squash by Any Other Name...

...would probably taste like a pumpkin. Derived from the Massachusetts Indian word askutasquash meaning eaten or uncooked, squashes fall into the family Cucurbita (also housing pumpkins). You may be thinking that pumpkins were so last month. And I will readily admit that my pumpkin never even made it to the Jack-O-Lantern stage of its life. Halloween, however, just marks the beginning of pumpkin/winter squash season. I mean, what is Thanksgiving without the pumpkin pie?

When we talk about those hard-skinned, easily-stored, winter squashes, we are discussing a legacy going back over 10,000 years. In fact, preserved pumpkin seeds were the clue to dating the advent of agriculture in the New World! They are one of the simpler crops to cultivate - I have definitely planted pumpkins accidentally by merely tossing the seeds. Native populations in the Americas came to rely on this resilient, nutritious, and versatile vegetable. Varieties were transplanted from the warmer south, but there are also some natives of more northern latitudes. Desirable for their oily seeds, vitamin-rich fruit, and use as bowls and jugs, made winter squash a very integral part of human survival on the continents. And while these beauties have spread throughout the world, they are distinctly American in flavor. So, if we're talking Thanksgiving, pumpkins/squashes should obviously steal the show!

Butternut Squash Soup

1 medium butternut squash (can also use acorn, buttercup, or red curry)

2 cups mild vegetable stock (as in, not overpoweringly flavorful)

Thyme and salt to taste

Oil for pan

1. Preheat oven to 400F. Quarter squash and scoop out seeds. Make sure to save these to roast with salt!

2. Roast squash in a generously oiled pan, with salt and thyme (ideally fresh sprigs), for 45-60 minutes. When it's super "fork-tender", take it out of the oven, peel or cut off the skin, and put in a food processor with the vegetable stock.

3. Test flavor and readjust salt and thyme to your liking. You may have to heat up on the stove again after pureeing.

4. Serve in adorable soup bowls!

Thanksgiving in Granola - Bonus Feature!!! (can be gluten-free :)

2 cups rolled oats

3 cups puffed rice cereal

2/3 - 1 cup raw sunflower seeds

2/3 - 1 cup dried cranberries

1 cup pumpkin butter (strongly encourage homemade or some variation)

(option) agave nectar to desired sweetness

1. Toss everything together until evenly coated. You can add agave if the pumpkin butter is not sweet enough for you, as well as extra cinnamon, nutmeg, ginger, all-spice, whatever.

2. Spread in a thick layer on a greased sheet pan. Bake at 325F for 45-60 minutes. After 20 or so, stir around a bit so that it doesn't burn.

3. Remove from over when starting to brown and crisp up. Let cool thoroughly before storing.

4. Enjoy for breakfast, lunch, dinner, afternoon tea, midnight snack, etc.

Further Reading:

The Three Sisters Diorama - New York Museum

Squash and Gourds - Encyclopedia of Food and Culture

New World Farming Began Around Same Time As Near East's - National Geographic

Winter Squash: New Faces in the Pumpkin Patch - NPR

My Ode to Squash

If I Were A Pilgrim...

...Daidle deedle daidle daidle, daidle deedle daidle dum...If you don't get that somewhat forced reference, then I apologize. Anywho, as most of you are aware, Thanksgiving is nearly upon us, with families a-gatherin', saucepans a-simmerin', and thankfulness a-boundin'. It seemed only reasonable that this week's theme for Vegan MoFo should be this day of giving thanks. Last year, around this time, I did a post on the holiday with a bit of history and perspective. I don't want to be repetitive, so I thought I would spend the rest of this entry discussing what the Pilgrims seemed to have recognized and appreciated much more than we do today.

We all learned about Pilgrims in elementary school. They sailed across an ocean on the Mayflower, and landed on Plymouth Rock in 1621. After a year of toiling, the new New Englanders reaped the harvest of their hard work, shared this bounty with the Native Americans, and feasted for days. Well, like all history we seem to learn in school, it just wasn't as simple as that. For more check out:

Thanksgiving: A Biography of an American Holiday

Thanksgiving in North America: From Local Harvests to National Holiday

NPR: Who Brought the Turkey?

A recent article on NPR riled some avid eaters, pointing out the great excess to which we take this holiday. If I may pull a quote from this article, I think this not only encapsulates the supposed sentiments of our famed pilgrims, but also the substance of our societal failing: "[The Pilgrims] believed in appreciating their abundance, not squandering it." The article goes into some detail about the transformation of a fast day into the gorge-fest it is today. It seems very indicative of the general trend in our country from struggle and moderation of our early years to mindless consumption around which our economy seems built today. (and the turkey cake encapsulates so much of what I find wrong with our eating habits...ick).

Finally, and then I will remove myself from my little soap box, to me the people with whom you spend Thanksgiving make the holiday. As a wise father recently (ok, maybe 12 hours ago) revealed to me - "Thanksgiving, despite all the hype, is about the company not the food." And while, as a food blogger, the food is definitely important to me (and will be the subject of my ensuing posts), I've found my most enjoyable Thanksgivings have centred on enlightening conversation, good company, and open homes. Spending TG with friends makes me even more thankful of having them. As such, I will part with good ol' Charlie Brown ... just don't take your cue from Snoopy's disregard for sharing or the uncharacteristic carnivorism of Woodstock...

Produce of the Week: Celeriac

No no, kids, that is not some sort of kidney disease or strange organ prepared for consumption; it is simply the root of a celery plant! Now I thought I had posted about this last winter, during my exploration of new root veggies, but apparently I neglected this ugly dude. And while roots fall squarely in the festive-fall-holiday-spirit camp, I will defer my discussion of this week's Thanksgiving theme until my Tuesday post.

Celery root is essentially a type of celery selected for its hearty underground mass as opposed to its fibrous pale green stalks. Unbeknownst to me, celeriac has a long history of cultivation dating back to Homeric times (800 BCE!). It became popular in European cuisine during the 17th century, but remains an oddity in the United States. Still, it serves as a marvelous source of vitamins and fiber ... getting your bang for your buck in this low-calorie veggie.

Despite its unappealing exterior, celeriac is really quite tasty. I usually serve it up with some other roots (beets, turnips, carrot, sweet potatoes, rutabaga, sunchokes, etc.) tossing the lot in olive oil, salt, and thyme. Then roast it in an oven at 400F for an hour.

Others are a bit more creative:

While I'm not familiar with the "remoulade", apparently Inna Garten makes a mean one!

This Celery and Squash Gratin can easily be made vegan with your choice of fat and almond milk!

Celery Root Slaw, for a nice little winter salad.

Fat Free Vegan provides a tasty Celeriac Soup recipe.

Or if you want to be adventurous - Celery Root and Apple Soup might be a better option.

NPR weights in!

Humble Beginnings

So, yesterday I mentioned, but glossed over the Mediterranean region's past life as the fertile crescent. Well, today I had a lively, but only partially informed, conversation on the origin of crops. It started over corn, because apparently corn in the US tastes sweeter than the corn of Africa ... but maize is actually indigenous to north and central America (go figure). Well, then, what about mashed potatoes (yes, it's all about Thanksgiving right now), aren't those from Ireland? As you have heard from me many a time, potatoes are actually from the Americas, as well. That got me thinking - what staple crops were FIRST DOMESTICATED around the Mediterranean?

Ok, first of all, to what does the "Fertile Crescent" refer? It is the arc of land from the Mediterranean to the Persian Gulf that supported early agriculture in a way that allowed human population to expand. As it happens, only the western rim sits on the Mediterranean. Interestingly, the Fertile Crescent could also be considered the bread basket of the ancient world - the staple grains of the western world were first cultivated in this region. Now, from the European Mediterranean, we actually get rapeseed ... also known as canola. So for any of you who cook or bake, you can thank the Mediterranean countries for domesticating the crop that supplies our all-purpose cooking oil (and you can thank Canada for genetically engineering the crop to be herbicide tolerant).

Finally, I wanted to conclude tonight with another little morsel. Earlier today, while perusing agricultural news for work, I stumbled upon this piece on staple crops. While people in the Mediterranean grow a lovely array of vegetables and legumes, the two staple crops are the ones that originated in the region! This follows for most other regions of the world (except for North America and Australia, who apparently subsist off of blueberries, sunflowers, and macadamia nuts). With that, I will leave you with this to chew on: there are more than 50,000 edible plants on this planet, and the big three - wheat, maize, and rice - comprise 60% of total energy intake.

The Homeland

The Mediterranean is a very diverse region. While my entries have mainly targeted the olive-growing areas, the sea itself, and of course Italy, there are so many other facets one could tackle. It is a big sea, after all - from the European north, to the African south, and the Asian east.

This map is sweet! It shows the different land uses in the country. Note the desert.

Tonight we head to a small country over which many battles have raged, to which many groups lay claim, and which has some fantastic food! Israel has a history of biblical proportions. Ancient people led pastoral lives, with herds of hardy sheep and goats, but they also engaged in agriculture appropriate to the climate. As part of the fertile crescent, Israel's traditional staple crops include emmer, rye, lentils, and other hardy grains and legumes. But, we also get figs, dates, and grapes. If I think too much about the country and region in general, I wonder whether I'm imagining this seemingly magical mix of wasteland and breadbasket (and, crazy enough, ever-growing forests!)

In fact, Israel's success in supporting human population has come to attention of other water-scarce nations. Today I was perusing the Worldwatch Institute's newsletter and what should they have but an article on Israeli drip irrigation technology. Seeing as 60% of the country is comprised of the Negev desert (see map above), irrigation is the only way to support agriculture in the region (and, might I add that many ancient civilizations had quite sophisticated irrigation systems). A leader in developing drip irrigation technology that is water and energy efficient, Israel is now under consultation about transferable methods for drought-stressed regions of Africa. This has huge implications for some of the world's most food insecure populations that live on the continent.

So, what did I make for you tonight? Not certain that it is Israeli in origin, necessary, but it was quite tasty!

Fall Colors Israeli Couscous

½ cup cous cous (Israeli are good, Lebanese are even better!)

3/4 cup diluted vegetable stock

1 delicata squash

1 cup purple cauliflower

1 clove garlic

1 tbs orange Muscat vinegar

1 tbs olive oil

salt to taste

1. In a 400F oven, roast cubed and seeded squash (you can eat the skin easily) and cauliflower for about 30 minutes, turning after 15. Roast garlic in some extra olive oil in a foil packet, at that time.

2. In a pot, heat olive oil. Toast couscous for about five minutes over medium heat, until starting to brown. Add vegetable stock and bring to a boil. Lower heat to low and simmer for 12 minutes until all liquid has been absorbed.

3. Toss cooked couscous with veggies, smashed garlic, orange vinegar or juice, and salt. Enjoy!

And, kids in DC, if you are craving some tasty falafels - cheap, convenient, and tasty pita pockets are up 18th street (and close to me, so come visit!)

Sta Serra, La Mia Cucina Italiana

Food-wise, a Mediterranean week is hard to beat. And tonight is no exception, considering we're hitting the shores of Sorrento and the hillsides of Siena. That's right, tonight my kitchen was transported to Italy (well, a few nights ago, but we'll just pretend).

My first concoction comes to us from Tuscany. This central region of Italy is situated on the west coast, housing not only some of the main tourist destinations, but also picturesque hill towns and productive agricultural lands. Known for its wine, olive oil, and bread, there is no better picnicking region! My dish, however, left out wine and bread. Ribollita soup is a classic wintery stew, stock-full of kale and crusty bread. 101 Cookbooks has an alternate version, but the principle is the same. Being kale-less, I used regular (and not "Tuscan") cabbage ... and being bread-less, I used purple potatoes. That said, it was so tasty (forgot to take photos of the finished soup)!

And then I baked! My plan was to make biscotti all'olio d'oliva, nociolle, e limoncello. Sorrento, a coastal town in the south of Italy, is the home of the lemon liqueur called limoncello. The Amalfi Coast is a favourite spot of those on beach holidays. It also has some claims to fame, on the footsteps of Pompeii, a train-ride from Napoli, and decked out in amazing cliff-side beaches. Sadly, I had neither hazelnut flour nor limoncello. So, here is my makeover:

Biscotti di Mandorle e Caffé

150 g All-Purpose Flour

100 g Almond Flour

40 mL olive oil

40 mL vegetable oil

70 mL espresso

30 mL Kahlua (chocolate liqueur or amaretto would also be lovely)

90 g sugar

1. Whisk together oils, espresso, liqueur, and sugar.

2. Fold in flour and almond flour.

3. Form spoonful balls of dough. Place on greased cookie sheet and pat down.

4. Bake at 325F, for 12-15 minutes until slightly brown.

Something's Fishy in the Mediterranean

While this post doesn’t fall squarely into the vegan realm, it will hopefully cause any of my faithful (and even those less so…) readers to think twice about their next sushi order. Last week I attended a showing of this documentary, Looting the Sea, put on by the International Consortium of Investigative Journalism (ICIJ). This short film attempts to uncover the corruption and lack of oversight in the Mediterranean bluefin tuna fishery. It was really eye-opening and disturbing, particularly in that a supposedly regulated industry could in actuality face such severe declines in the tuna population that it is as if there were no rules in place at all!

Atlantic bluefin tuna in the Mediterranean have declined in population size by 75% in the past 50 years. As a top predator, it is prized for its rich meat, but it also has a very long life-history - meaning, these swimmers take a long time to mature and live to be old. For these reasons, bluefin tuna is particularly susceptible to exploitation. Following suit, the size of tunas caught has dropped dramatically, indicating that all the big guys have been fished out.

Sadly, I am not quite sure what an individual can do about this, except to not consume bluefin tuna. Supposed catch limits and required documentation face steep barriers between lax enforcement and indiscriminant buyers. According to the documentary, at least 1/3 of the bluefin tuna harvest in the Mediterranean is illegal. Tuna is the hot button issue on the street these days. The FAO also recently put out a report on the state of the tuna industry, acknowledging the need for more efforts to sustainable management of the fishery… albeit in a much less politically-charge and abrasive way than ICIJ.

This week and next, the International Commission for the Conservation of Atlantic Tuna (ICCAT) convenes its annual meeting. There is a lot riding on this gathering in terms of implementing and enforcing strict regulations. Keep an eye out for any major decisions on this front...I know I will.

Latest developments on the ICCAT meeting...not looking good for lower quotas and more stringent regulation.

Produce of the Weeks: Olives...sort of

On the third week of Vegan MoFo and we’re still going relatively strong. This week we will be traveling to the Mediterranean, to take a peak into cuisine and food issues centered around one of my favorite regions of the world. And one cannot venture into this culinarily wealthy realm without talking olives. Sadly, these puppies are by no stretch of the imagination local to the mid-Atlantic. However, it is the harvest season in regions in which olives grow well, so let’s celebrate this amazing produce item!

This small tree species is native to eastern Mediterranean coastal areas. While it may be pretty, we are most interested in the fruits. The olive has figured prominently in classic literature and historic records that document the fruit’s importance to diet and culture of the region’s inhabitants. It holds significance for both war and peace, polytheistic and monotheistic religions, ancient athletic competitions and modern body care. The commercial production predates the Greeks, making an important contribution to Minoan civilization on Crete. In fact, the oldest olive tree has been radiocarbon dated to 2000 years old! At present, olive trees spans the globe in location of Mediterranean climates, such as California and parts of Australia.

Six subspecies and thousands of “cultivars” or varieties make up the group we call olives. In that respect, your local gourmet market’s olive bar is a sorry representation of the true diversity of this fruit. Even with all this variation and globe-trotting, over 2/3 of olive production takes place in Spain, Italy, and Greece (and Spain is more than half of that).

Deriving its Latin name, Oliva, from its Greek origins, the olive also inspired the words for “oil” in many languages. Olive oil is one of the pantry staples that no good Italian (or half) can do without. While I don’t actually like olives in their whole form, I use the oil for almost all my cooking (and some of my baking). That said, it’s difficult to find recipes where the oil itself is the star of the dish.

Why-Should-I-Ever-Buy-Premade-Again Hummus

Hummus is one of those side dish/appetizers that makes or breaks an evening at a Mediterranean restaurant. It is also ridiculously easy to make at home! There are all sorts of variations, but I like the classic. You can also easily reach the desired consistency with water and lemon juice instead of lots of oil, however, the best hummus experiences I’ve had resulted largely from the fragrant olive flavor that builds depth in a good hummus.

1 cup dried garbanzo beans, soaked and cooked until very soft.

1-2 large cloves of garlic

juice of one lemon

1 heaping tbs of tahini (sesame paste)

salt to taste

olive oil to desired consistency

Other tasty recipes:

101 Cookbooks once again delivers with olive oil crackers and kale and olive oil mashed potatoes!

Diet, Desserts and Dogs provides a tasty beans, garlic, and olive oil recipe (classic Italian!). Also, while I'm on the topic of DD&D and Italy, Ricki is giving away a gourmet Italian food basket from Lucini...mmm...

Roasted kabocha squash with olive oil sounds fantastic and sauteed kale with garlic and olive oil is perfect for this time of year.

And if you are looking for some dessert, try the toasts with chocolate, olive oil, and sea salt or lemon rosemary olive oil cake.

Resources:

http://en.wikipedia.org/wiki/Olive

http://www.oliveoilsource.com/page/timing

http://www.ynetnews.com/articles/0,7340,L-3967357,00.html

Madland's Mad Food Crisis

Token lemur. We are talking Madagascar!

If you know anything about me by now, it is probably that I am obsessed with lemurs - that huggable primate found only on Madagascar (and some really small surrounding islands). While I've devoted an entire blog to my exploits in the country and have discussed two of the country's main export crops - coffee and cocoa - in some more recent ramblings, I have yet to discuss the issues of food insecurity in regards to my favorite African island nation.

Well, seeing as I must post five days a week, on something related to food (and maybe tangentially vegan), and this week my eye is on Africa and Asia, I just had to end the week with a post on Madland. The island houses almost 20 million people, of which 60% live on less than $1 per day. And of that chunk of the population, 85% live in the rural parts of the country. That means that agriculture is a critical component to the health and livelihoods of the majority of Malagasy people. It also means that the majority of Madagascar's population is extremely susceptible to the impacts of climate change on agriculture.

A field cleared of forests (probably a while ago) for planting

While the news of late has focused on the hardwood extraction in industry in the country (one of the major drivers of deforestation), Madagascar has been experiencing some stressors of a different flavor. Agriculture is another major driver of habitat destruction in the tropical forests, but the climate seems to be taking revenge for the indiscretions. According to the World Food Program (WFP), over the past 40 years, the island has experienced over 50 natural disasters. Droughts, cyclones, and floods exacerbate the state of food insecurity in the country.

Unfortunately, these are the types of natural disasters enhanced by climate change. The International Food Policy Research Institute (IFPRI) reported on a new climate change adaptation strategy that the Association for Strengthening Agricultural Research in Eastern and Central Africa (ASARECA) has developed for it's 10 member countries. Of the recommendations put forward, developing drought-tolerant and early maturing crop species was a common thread throughout the country-specific plans. Rainwater harvesting also made it into the strategy.

The ASARECA strategy also considers decreasing investment in livestock, which use more resources, often degrade rainforests, and produce greenhouse gas emissions.

Considering that droughts, storms, and flooding often cut short a growing season or completely decimate a crop, moving forward on these measures is critical to the improvement of livelihoods of the country's population. Madagascar was ranked 145th/177 by the UNDP for food security (that's pretty bad), and 25% of the rural population is considered food insecure. Living in an industrialized nation we have yet to feel the full impacts of shifts already taking place due to climate change, but to many developing nations in the global south it is already a reality, and they are trying to deal with present and future consequences. Now that's some food for thought.

Adzuki Much?

Chocolate Adzuki Cupcake with Pumpkin Spice Frosting...needs work.

Adzuki beans are grown mainly in the northeastern parts of Asian and the Himalayas, and were first cultivated in Korea and China over 3,000 years ago! It's often used in sweets, such as red bean paste. That's all I have for tonight. This whole posting every night thing is tiring!

Nuts over Conservation

Can we take a moment to celebrate the 100th post of My Munchable Musings? So exciting! Thank you to those who have been following my ramblings for the past year (ehem, mom and dad), it's been an wonderful ride. And thank you and welcome to any recent readers...I hope to continue to capture your interest!

On that note, let's move on to tonight's topic - and one about which I have been meaning to write for a while now - Tropical Nuts. The one we will focus on currently resides in my pantry: the cashew. Other nuts I love can be grown domestically - almonds and pistachios in CA, walnuts in WA, pecans in the South, hazelnuts in OR - but sadly I can't get my cashews from anywhere but the tropics (or a select few growing regions in the southernmost tip of the Eastern US)!

Cashews, those rich and luscious crescents, are actually native to Brazilian savannah, scrubland, and dry forest. During the late 16th century, the nuts were introduced to western India and East Africa, where they grow spectacularly. Vietnam currently holds the title of leading cashew producer in the world, followed by India and Nigeria - Africa (holds 40% of exports) and Asia taking over the global market.

As a sun-loving crop, cashew production is a driver of tropical deforestation. However, like coffee, cocoa, and many other commodity crops, fair trade and organic versions are starting to emerge. World Wildlife Fund examined cashew production, primarily in Brazil, and I am left feeling slightly less concerned with eating cashews (although, Umbra made me nervous about eating conventionally-grown nuts). A few years back, the World Bank implemented the first fair trade cashew program in SE Sulawesi, Indonesia. Like other fairly traded commodities, this means that more stringent standards on environmental practices and worker rights and wages. There are other examples in Africa and Latin America.

Well, it looks like I'm not going to stop consuming cashews any time soon ... and sadly, on my small food budget, I can't readily afford organic nuts. But, it's good that these options are beginning to be made available and that more resources are going into educating farmers about sustainable practices. Whew.

The Land of Fire and Water

India. The largest democracy in the world. The second most populous nation. As of 2003, 42% of the population is strict vegetarian (no eggs) and much of the remaining are simply less strict (FAO). Though much has changed in seven years, including the prevalence of meat, dairy, and eggs in the diet of wealthier households, the country's undernourished population is still moderately high.

That said, there are a lot of exciting and innovative agricultural projects taking place across the country. One of the organizations that does incredible work on agriculture in developing countries, the Worldwatch Institute, recently documented two encouraging stories in rural areas of India.

The first touches upon an issue on which I mused for Blog Action Day: water. Agriculture largely depends on this resource, and frankly, if we don't start using the water available to us wisely, we will (and already have) start feeling the repercussions in the form of conflicts and famines. India, with many drought-prone regions, is trying to be proactive about this problem and is implementing a more-integrated watershed management strategy - using water-conserving technologies and appropriate agricultural practices.

Nearer and dearer to my heart is the topic of the second post on the blog. It discusses the failings of rice harvests on land cultivated via slash-and-burn methods in northeast India. As with this agricultural method in many tropical regions, in India jhum (the local name) worked well on a small scale with few people. But it requires extensive land in order for the nutrient-poor tropical soils to replenish over decades...and India is not sparsely populated! So, the International Fund for Agricultural Development (IFAD) is providing assistance to these farmers to shift to methods that are more sustainable in the long-term.

So I hope I have left you a little more enlightened, and hungry for me. Hungry you say? Well, in light of my choice of topic today, I concocted a lazy-girl's version of baigan bartha (sadly, not for tonight's dinner, as I was out collecting material for a post next week). This dish takes about 30 minutes from start to finish and requires one pan and no separate roasting of the eggplant!

Cheater's Baigan Bartha (eggplant curry)

1 medium eggplant (Asian is preferred)

1/4 large onion

1 cup chopped tomatoes in juice (used my jarred tomatoes!)

1 tsp salt

1/2 tsp curry powder

1/2 tsp mustard seeds

Pinch cayenne (optional)

2 tsp vegetable oil

1. Chop eggplant into 1/4 inch cubes. Salt and let stand.

2. Heat oil in frying pan over medium-high heat. Add mustard seeds and wait until they start to "pop." Add roughly chopped onions.

3. Cook onions until they start to get translucent. Add eggplant. Cook until starting to get soft (you may have to add some water occasionally).

4. When it starts to soften, add tomatoes and spices. Cook covered until eggplant is really soft.

5. Serve warm over rice...or with that tasty sweet potato naan. mmm.

Here is a more traditional baigan bartha recipe, if you are more into that kind of thing.

Produce of the Week: Sweet Potato

Vegan Month of Food is in full-swing, and we are on to week numero deux. After playing around with different ideas, I finally decided that this week my posts would center on the common theme of Asian and African food dilemmas. These two continents house a good half the planet's population, not to mention the poorest, most food-insecure portion. So, each night (and hopefully not this late) I will discuss an issue or an article tied to my food.

Well, right now I am actually covering three bases: Vegan MoFo, Produce of the Week, and this month's SOS Kitchen Challenge! Our star of the evening is a tuberous root, it comes in various shades of browns, oranges, and purples, and hails from South America. As one of the staple crops of the indigenous groups and local farmers, it is no surprise that this very very distant relative of the potato was domesticated 5,000 years ago! Of course now, it is cultivated throughout the tropical regions of the world and holds a place as a nutritious, calorie-dense crop. The wikipedia article is actually really fantastic, so I will let you peruse that at your leisure while I continue.

I recently ran across this video on the website of an organization called ONE. While we've already determined that the sweet potato is a native of the Americas, this highlights the important role that the tuber is playing in the livelihoods of people in developing nations around the world. There is considerable work taking place on the breeding of sweet potatoes, so check out this article courtesy of the International Potato Center.

So what did I make with my sweet potatoes? Well, I happened to grab a bit at Teaism last week before yoga and had this fabulous sweet potato salad! I had to recreate it, so here is my attempt (not quite the same, but very tasty!)

Miso Sweet Potato Salad

2 medium sweet potatoes, cubed

1 recipe miso dressing (below)

Oil to coat pan or toss cubes

1. Preheat oven to 375F. Stick potato cubes in a pan, somehow oiled so the taters don't stick.

2. Roast for 20 minutes. Flip. Roast another 15 or so, until tender.

3. Coat in dressing. Enjoy!

Sesame Miso Dressing

2 tbs tahini

1 tbs miso (I used brown rice miso)

1 tbs agave nectar

1 tsp soy sauce

3 tbs water

What else can I do with sweet potatoes? Better question is, what can't you do? Anywho, here are a few exciting things to try out with my favorite root!

I'm smitten with Smitten Kitchen's sweet potato wedges and the curried lentils!

Loving my Indian food, I was drooling over this sweet potato naan.

If you are more of a Mediterranean type, try 101 Cookbooks' sweet potato falafel.

And Grist recently put out a sweet potato pie that looked very rustic!

Finally, yum.

What Mid-Terms Mean for Food

Five for five (barely) in the first week of Vegan MoFo. Tonight's post will be short, considering the late hour at which I am writing it. As most of you are painfully aware, the United States underwent a little governmental makeover on Tuesday that will have serious implications for what does and, more likely, does not get done in this country. While I care about a lot of things beyond food, I wasn't particularly informed about what this election meant for agriculture and food-related issues.

Thankfully, Tom Philpott of Grist explained everything to me. As with the general election (yay Patty Murray!), the major changes in the agricultural committee make-up have come in the House and not the Senate. However, as Philpott emphasizes, it's not in the party, it's in the geography. It matters what the congressperson did prior - industrial livestock vs. small-scale fruits and veggies, etc. As such, it looks like support within these committees is headed towards bolstering trade or relaxing regulatory standards (particularly environmental standards from the EPA) that favor big biz. For those of us less-than-excited about industrial agriculture, this is quite the let-down election.

In light of the new-ish direction our agriculture might tend towards, another article on Grist about Marion Nestle struck a strong chord. She discusses our rampant obesity problem and the role industrial agriculture and the food industry as a whole play in growing our waistlines. With swaths of lands in monocrops of soy, corn, and wheat and big bucks spent on marketing the processed results of these crops, food has turned into another consumer product. And there are plenty of books out there to read on this issue - from Nestle herself, to Pollan and others.

With that fair friends, I will close for the night. Next Monday/Sunday night, be on the lookout for the theme of week two and a fun produce item of the week!

If you could be any condiment, what would you be?

Ok, that is a slightly misleading blog title, but it is reflective of the format of this post. I am applying to enter a little friendly competition that came to my attention through the Foodie Blogroll - Iron Foodie! Co-sponsored by Marx Foods, this contest is meant to stir up some creative juices and get some foodies to make some fantastic food! Below is my application; I will attempt to make it as interesting as possible...so my answers are all in purple!

1. Why do you want to compete in this challenge?

After seeing the beautiful mushrooms and heirloom potatoes on Marx Food's website, who wouldn't want to compete in this challenge? One of my greatest joys in life is wandering the stands of farmers markets and finding those ingredients that have become obscure in our supermarket-centric lives. Taking those fruits and veggies and trying something new - an interesting combination, an unconventional use (yes, spinach makes good cookies!) - is all part of the magnificence of being connected to your food.

That is what makes this food challenge so exciting! Beyond the inevitable fear as a vegetarian that I will receive a mock turtle or a peter rabbit among my eight secret ingredients, the prospect of designing a dish around mystery ingredients, stretching my creative muscles and developing something tasty and innovating is exhilarating!

2. Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?

Oooh, that's a tough one! Who didn't love the Swedish Chef growing up (and even now)? If we are talking about interesting combinations, then this less-than-PC muppet chef takes the cake!

But in all seriousness, James Beard would be my dinner guest of choice. Besides our obvious shared propensity for the Pacific Northwest, we both love the outdoors and good food. Beard was an advocate for local ingredients and real food during a time when America was going through its Jell-O and casserole phase. And in addition to leading an amazingly diverse and fascinating life, he lives on with a foundation to support our diverse American culinary traditions!

3. What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

What type of plate are we talking about? If it's a typical dinner plate, I wouldn't hesitate to steal a roasted root veggie off my sister's plate. Give me a sweet potato, sunchoke, turnip, rutabaga, etc. and I will be a happy camper. However, if we are talking about dessert plates...watch your chocolate brownies and mousses (hold the moose). I think we've already established that I'm a hard-core choc-o-holic.

4. Sum your childhood up in one meal.

Imagine a blue-rimmed plate, heaped with reasonable child-sized portions of green beans, rice pilaf, and salmon. I think that my parents fully-embraced their adult lives in the Seattle region, enjoying the flavors of the area, if not the 300 days of over-cast skies. While my plate definitely morphed over time - going through your typical childhood obsession with junk food and then losing the salmon and replacing it with boca burgers - my parents have been flexible and supportive (for the most part) guiding forces in everything from school and extracurricular activities to food. Many are not so lucky to have had that opportunity for growth and learning from one's mistakes...and my plate has definitely had its share of undercooked, too salty, or complete failures. I thank my lucky stars for such a healthful, balanced childhood meal ... do I get a happy meal toy with that, too?

5. The one mainstream food you can’t stand?

Potato Salad. Am I un-American? I just can't stand it. Don't judge me...I like Apple Pie!

That's a wrap. Check out Iron Foodie challenge ... and cross your fingers for me!

Finding my DC Community

As many of you know, I recently relocated myself and whatever semblance of a life I had to our nation's capitol (yes, I'm from the US, so that's Washington, DC). While many people in a new place find themselves lacking acquaintances, thanks to a large alumni population, I actually have more friends in one place her than anywhere else in the country. That said, sharing a school does not necessarily equate with shared interests. My challenge - besides finding housing and a job - has been to reach beyond college ties and find niches within the DC metro community with shared passions and pursuits.

I have approached this a few ways: volunteering at my yoga studio gets me my zen/flexible/athletic crowd; working at the farmers market gets me my down-to-earth, produce-loving crew; hanging out with Stanford peeps get me some intellectually stimulation (and school-spirit); but I was still missing a group of people who truly understood my food blogging tendencies. Now I've found a way to fill that niche: the DC Food Blogger Community!

Tonight I went to my first DC Food Blogger happy hour at Northside Social in Arlington. Very cute little cafe/wine bar, slightly pricier but worth the splurge (root beer for me...). Of course the main draw was the people. Unlike in Seattle, where there is a huge food blogging community but very little in-person interaction, all the food bloggers in the DC area apparently know each other. It is so fantastic to bring this pastime out of cyber-world, going back to what it is all about - cooking and eating ... in real life. Well, I enjoyed myself immensely and, needless to say, stayed much later than intended.

You're probably thinking, "ok, so if this is what you were going to write about, why on Earth tantalize us with photos of pears and kale?" Well, after prying myself away from the dwindling contingent of foodies, I couldn't very well retire for the evening without making myself dinner of sorts. This is one of my favorite autumn fall-backs (like daylight savings this weekend...haha).

Caramelized Pear and Kale Salad (feed two as a side dish, or one hungry veg)

1/2 small onion, chopped

1 small pear, sliced

1/2 bunch of kale, coarsely chopped (would probably be good with lacinato or curly red)

splash of olive oil

1 tbs white balsamic vinegar (from TJ's, slightly less acidic than your standard balsamic)

small handful toasted, unsalted sunflower seeds

1. Heat oil in a skillet, add onions, and saute until they start to become translucent.

2. Add sliced pears and continue to saute, letting the pear's sugars start to caramelize.

3. Throw in the kale stems (if you are not averse to them), and splash with the balsamic.

4. Finally, toss the kale leaves and less simmer for a few minutes, turning every now and then. Don't cook too long, just long enough so leaves become a little tender and are bright green.

5. Unload into a bowl. Top with some sunflower seeds. Enjoy! Simple as that!

Now I will leave you with a happy stomach and a warm-fuzzy feeling. I still miss a lot about Seattle, but I think living in DC for a while be quite an exciting little adventure!

And so it begins...

Since yesterday's entry was much more my usual Produce of the Week post, I didn't really get a chance to explain the next month to you. During the month of November, bloggers from around the world (over 700 registered!) post religiously on their blogs for Vegan MOnth of FOod. The idea is not to promote any kind of agenda, just to pull together our dispersed community and share ideas, recipes, etc.

Each blogger will make of the month what he/she will. I've decided to try to follow a theme each week (to be announced on Mondays), commencing with my weekly produce post, centering my baking expeditions around the theme, and including at least one substantive post of musing each week. This week is more of Odds and Ends than anything cohesive, but the coming weeks are as follows (and this is subject to change, so you can't hold me to it!):

Week 2: Asia and Africa - Emerging Economies and Culinary Cultures

Week 3: Mediterranean Roots

Week 4: Vegan Thanksgiving Fun

Quasi-Week 5: Reflections and Moving Forward

So how does that look? I think we can get some mileage out of my less-than-creative themes.

Is that it? You're just going to give us a roadmap for the next month? Ok Ok. I will leave you with a recipe I had saved in my back pocket for just such an occasion.

Spicy Chocolate Biscotti

1/3 cup almond milk

½ cup oil

1 cup sugar

1/2 cup cocoa

1 2/3 cup flour

1 tsp sea salt

1 tsp cinnamon

1 tsp ground cayenne

2 tbs tapioca starch

2 tsp baking powder

½ cup coarsely chopped dark chocolate bar

1. Whisk together milk, oil, and sugar until it emulsifies (thickens). Add in the cocoa powder and whisk until fully incorporated.

2. Add remaining ingredients except for chocolate. Mix with a wood spoon.

3. Pour in your chopped chocolate (the darker the better!) and give the dough a few good strokes.

4. It should be moldable, so if it stick, add a little more flour. Form dough into a log about 12" by 3-4". Bake at 350F for 25-30 minutes until a little puffed.

5. Remove from oven and let cool for 30 minutes.

6. Once cool, cut 1/2-inch thick slices with a sharp, heavy knife or serrated knife. Place on cookie sheet, so that they are standing on their baked bottom side.

7. Bake at 375F for another 12-15 minutes. Remove and cool completely. Enjoy with some soothing non-dairy milk!

Sorry, no photos, but I promise to be more diligent in the upcoming posts.

Tomorrow: finding community