...is what happened to my place, when the flat downstairs went up in flames. So now I find myself with far less stuff, staying with friends, and kind of shell-shocked from knowing first hand what it's like to be pulled out of my kitchen window at 2.30 am in my jammies by a fireman. The only things I grabbed between my bed and the window were my glasses, and then, only because I instinctively put them on as I get out of bed.
So, I give you the most comforting soup in the universe, which is what I've been having most nights. It's very loosely based on the "behead the chard" soup in Don't Feed The Bears. My sweetie and I just call this The Soup. I think that The Soup has magical powers to make any situation seem better.
In a pot:
-Crumble some dried shitake mushrooms (say 3 of them) and a few dashes of soy sauce (maybe 1 tbs - go easy, because you can always add more later, but if you oversalt the soup at the beginning, it's harder to save) into enough water to make you a giant bowl of soup
-Set it on the stove to boil, and while it's heating up, add 1 heaping tsp of nut butter or tahini (I've been using walnut butter lately), as much chopped garlic and ginger as you want, a dash of mirin or white wine, and a healthy pinch of dried chili (chipotle is especially fun, but anything hot works, really).
-When the soup is boiling and the nut butter has dissolved, add one serving of rice noodles
-When the rice noodles are nearly done (say, when you've got a minute left), add in whatever veg you want + some smoked or marinated (or fried...whatever you want, really) tofu in cubes. I like to use a green veg (broccoli or kale) + mushrooms + whatever bits and bobs of leftover cooked veg are in the fridge. Sweetcorn is oddly good in this soup
-In your serving bowl, dissolve a tbs of miso in some soup broth that you ladle out of the pot.
-When the soup is done, ladle it into the bowl with the miso. Stir. Add herbs if you've got them (cilantro or basil or both)
-Taste. Adjust seasoning by adding more soy sauce or more mirin, and then add a drizzle of sesame oil. A nice variation is to use walnut butter as the nut butter and then walnut oil at the end, in which case fresh parsley is amazing.
-Try replacing the noodles with cubes of sweet potato. Sweet potatoes and miso are best friends.
Devour.
The whole thing takes about 15 minutes from the time I walk into the kitchen until I have a wonderful bowl of hug in front of me.
Lessons learned this week:
1. Never get all your Xmas chocolates made in an organized, early way. This is the first time I've managed to get everything ready by mid-November and my FRIKIN' FLAT WAS SMOKED TO DEATH. Next year I will resume my sending-presents-late routine.
2. The fire dept is amazing.
3. My friends are amazing.
4. Eat soup. It helps.
Dancing along to: Mink, Schmink by Eartha Kitt. November is an Eartha Kitt kinda month, no?
Wednesday, 16 November 2011
Thursday, 10 November 2011
I have an agenda.
It's true.
Yesterday I commented to a friend how many diseases correlate with the (excessive) consumption of animal products. This isn't my opinion, it's just an inconvenient fact if you happen to love cheese.
The hardest part of being vegan isn't finding something to eat when I'm travelling (that's easy), or trying to find a warm-but-not-wooly pullover that isn't polar fleece (that's having awesome crafty friends who trade me knitting for chocolate), or getting enough protein (where are all these protein-deficient people, anyways?). It's watching my loved ones consume food that hurts others and, at least on average, hurts them. It's watching my friends who are still relatively young start getting diagnoses for diseases that are in many (though not all) cases preventable.
So yeah, it's Movember. Terrifying facial hair abounds. Raising awareness and encouraging people to go and get tested for various and sundry diseases is probably a good idea, as is trying to cure what ails us. But you know, it's also a good idea to lower your chances of getting said disease in the first place.
Being vegan doesn't have to be healthy (crisps, coke, and sugar are all vegan), but a healthy vegan diet does seem to produce pretty damn impressive results. If drugs could do what food does, we'd be dancing in the streets. At least give it a read. If you care enough to grow a scary mustache, or fork over money to friends who are doing it, consider caring enough to actually change a little something about your lifestyle so that after your mustachio'd, newly-aware self goes to the doctor to be checked out for rogue cell growth, you've skewed your chances towards health rather than illness.
I'm not a doctor, or at least not *that* kind of doctor, so read the research yourself. Don't take my word for anything, but hell, don't extra-special-ignore it because you like bacon and I like tempeh. I care about pigs, but I also care about people. I don't really want either of you to suffer more than you have to. Read. Eat. Stack the deck in your favor. Especially if I love you, cuz I want you to be around for a long, long time.
Some links
PCRM
The China Study
dancing along to: I wantcha around, by the ever-inspirational Eartha Kitt
Yesterday I commented to a friend how many diseases correlate with the (excessive) consumption of animal products. This isn't my opinion, it's just an inconvenient fact if you happen to love cheese.
The hardest part of being vegan isn't finding something to eat when I'm travelling (that's easy), or trying to find a warm-but-not-wooly pullover that isn't polar fleece (that's having awesome crafty friends who trade me knitting for chocolate), or getting enough protein (where are all these protein-deficient people, anyways?). It's watching my loved ones consume food that hurts others and, at least on average, hurts them. It's watching my friends who are still relatively young start getting diagnoses for diseases that are in many (though not all) cases preventable.
So yeah, it's Movember. Terrifying facial hair abounds. Raising awareness and encouraging people to go and get tested for various and sundry diseases is probably a good idea, as is trying to cure what ails us. But you know, it's also a good idea to lower your chances of getting said disease in the first place.
Being vegan doesn't have to be healthy (crisps, coke, and sugar are all vegan), but a healthy vegan diet does seem to produce pretty damn impressive results. If drugs could do what food does, we'd be dancing in the streets. At least give it a read. If you care enough to grow a scary mustache, or fork over money to friends who are doing it, consider caring enough to actually change a little something about your lifestyle so that after your mustachio'd, newly-aware self goes to the doctor to be checked out for rogue cell growth, you've skewed your chances towards health rather than illness.
I'm not a doctor, or at least not *that* kind of doctor, so read the research yourself. Don't take my word for anything, but hell, don't extra-special-ignore it because you like bacon and I like tempeh. I care about pigs, but I also care about people. I don't really want either of you to suffer more than you have to. Read. Eat. Stack the deck in your favor. Especially if I love you, cuz I want you to be around for a long, long time.
Some links
PCRM
The China Study
dancing along to: I wantcha around, by the ever-inspirational Eartha Kitt
Sunday, 2 October 2011
Am vegan, will travel: myth busting in Barcelona and bergamot madness!
I travel without a camera. So, no pictures. But THREE recipes! And how to find vegan hot chocolate in Barcelona! Oooooohhhhh.... be excited. Be very excited.
So there seems to be this interwebs-based myth that if you go to Barcelona/Costa Brava and are vegan, you have to skip the whole iconic hot chocolate thang. This is bullshit. You just have to ask, smile, and learn how to say "Is there already milk in the hot chocolate?", "no milk" and "do you have soymilk?" in hilariously bad Catalan. Not every single place will have or be willing to make vegan hot chocolate, but after a week in Spain, I can safely say that you have have more than one hot chocolate a day quite easily. Too easily, even. I may still be recovering. Churros, however, are a different story. There may be vegan churros in Barcelona, but I just don't like deep-fried anything enough to bother trying to find them, so I either brought my own cookies to dip in the hot chocolate, or had my hot chocolate straight up. I'm wild that way.
There is vegan hot chocolate in a wonderful choclateria smack in the middle of Barcelona at La Pallaresa, Calle Petritxol. They make their chocolate with water. There are also a number of small cafes scattered around the city that have soy milk, and it's usually indicated on the menu. When I say "scattered" I mean "every 3 blocks". Trust me, you're not going to want for hot chocolate, or even a soy latte. If you want tea, however, you're fucked. Sorry. There is tea on the menu, but it's pretty horrific. Stick with coffee or chocolate. Providing the hot chocolate isn't pre-made with milk (which it is in most choclaterias, like Xoco or La Granga which are nearby), any cafe with soy milk seemed quite happy to make me a vegan hot chocolate, though they were surprised at the request. One waiter said "Sure. I guess so. Why not?", looked at me like I was insane, and then returned several minutes later with a delicious hot chocolate. The best hot chocolate I had was actually in St.Feliu (where I was at a workshop) at a little place whose website I can't find where they served Enrico Rovira hot chocolate, with TWO vegan options: either made with water, or with soy milk. Heaven! And there's a little vegetarian (with lots of vegan options) restaurant just around the corner (El Celler de Triton, at c/ Sant Antoni, 5, right on the main beach street) if you need a salt fix after the chocolate sugar rush! The chocolate shop is apparently a stealth cafe, since I can't find it on the interwebs. That's kind of refreshing, actually. Use your choco-dar. That's how I found it.
One of the very best things about travelling is wandering through new and exciting markets and gawking at new and exciting produce. Confession: I don't eat out much when I travel. This isn't because it's hard to eat out and be vegan so long as you have minimal planning and interpersonal skillz. It's because I love cooking. Also because I travel so much that I get my fill of restaurant food, both fancy and plain, without trying. So, given the choice, I cook. On a recent trip to Barcelona, my sweetums brought me bergamots at the market just off La Rambla, which we wandered around for a while before going on a hot chocolate crawl.
Anyway, bergamots are pretty frikin' strong, so here's what happened with just two of them:
Bergamot pilaf:
1 c brown basmati rice, cooked with a tbs of toasted dried coconut
1 tsp olive oil
1 tsp avocado oil
1 tbs black cumin seeds
2 red onions
2 carrots, peeled and chopped in big(ish) chunks
1 tsp sugar
sprinkle of salt
1 cup veg broth or 1/2 cup veg broth and 1/2 cup white wine (I used the broth from making simmered seitan)
2 cups seitan, in thin slices
zest from one bergamot
Heat oil. Add cumin seeds and onion. Drop heat and let onions cook slowly (caramelize them if you have time). When the onions are more or less done, add the carrot, raise the heat to medium, and let it cook for two minutes or so, stirring to keep things from sticking. Add the seitan, sprinkle with sugar and salt and keep going until things begin to stick to the pan, and then add the liquid. Simmer uncovered until the liquid has reduced and the carrots are tender. Add cooked rice and bergamot zest. Mix. Devour.
Green tomato and bergamot chutney
1 pound green tomatoes, chopped
2 small apples, chopped
1/3 cup cheap-ass plain vinegar
1/3 cup apple cider vinegar
1/3 cup sugar
1/2 cup dates, chopped
1 tsp brown mustard seeds
2 inches of fresh ginger root, chopped
1 stick cinnamon
juice from one bergamot
Combine everything except the bergamot juice, and simmer for as long as you can stand it, or at least an hour. Let cool a bit. Stir in bergamot juice. Taste. Add more sugar if you want. I didn't. In theory, you can can this properly, but it keeps for quite a while in the fridge if you just put it in a clean glass jar with a lid. It's too yummy to not eat in short order anyways...
Deconstructed London Fog ice cream trio
base:
3 cups cashews, soaked for a few hours and then drained
2 cups silken tofu
2 cups really rich soy milk (or 1 cup soy milk + 1 cup soy cream)
1 cup agave nectar
1 tbs xantham gum
pinch salt
stevia to taste
Put the base ingredients in a blender and blend until very smooth. Divide into 3 equal parts. This base is fairly unsweet. I don't like my ice creams super-sweet, but if you do, go for it.
Part 1:
Add 4 tbs of assam tea to the base + 1/2 tsp vanilla or almond extract (I think almond works better) + 1 tbs vodka. Blend! The vodka is optional- it just keeps it from freezing too solid if you make your ice cream in cute little heart molds. If you skip it, you'll just have slighly more solid ice cream. No biggie.
Part 2:
Add 1 whole vanilla bean (if you have a vitamix or other superpowered blender of doom), or the seeds scraped from one whole vanilla bean (if you don't have a superblender) + 1 tbs vanila (or plain) vodka. Blend!
Part 3:
Add the zest from 1 bergamot and juice from 1/2 bergamot, at least 1/2 cup icing sugar and 1 tbs orange flower water. Blend! (I promise the flavor will mellow after it freezes)
Pour the ice creams into moulds and freeze. Unmold and let thaw for a few minutes before eating. This makes a lot of ice cream. Really lots. And that is not a bad thing.
dancing along to: Tea for two.
So there seems to be this interwebs-based myth that if you go to Barcelona/Costa Brava and are vegan, you have to skip the whole iconic hot chocolate thang. This is bullshit. You just have to ask, smile, and learn how to say "Is there already milk in the hot chocolate?", "no milk" and "do you have soymilk?" in hilariously bad Catalan. Not every single place will have or be willing to make vegan hot chocolate, but after a week in Spain, I can safely say that you have have more than one hot chocolate a day quite easily. Too easily, even. I may still be recovering. Churros, however, are a different story. There may be vegan churros in Barcelona, but I just don't like deep-fried anything enough to bother trying to find them, so I either brought my own cookies to dip in the hot chocolate, or had my hot chocolate straight up. I'm wild that way.
There is vegan hot chocolate in a wonderful choclateria smack in the middle of Barcelona at La Pallaresa, Calle Petritxol. They make their chocolate with water. There are also a number of small cafes scattered around the city that have soy milk, and it's usually indicated on the menu. When I say "scattered" I mean "every 3 blocks". Trust me, you're not going to want for hot chocolate, or even a soy latte. If you want tea, however, you're fucked. Sorry. There is tea on the menu, but it's pretty horrific. Stick with coffee or chocolate. Providing the hot chocolate isn't pre-made with milk (which it is in most choclaterias, like Xoco or La Granga which are nearby), any cafe with soy milk seemed quite happy to make me a vegan hot chocolate, though they were surprised at the request. One waiter said "Sure. I guess so. Why not?", looked at me like I was insane, and then returned several minutes later with a delicious hot chocolate. The best hot chocolate I had was actually in St.Feliu (where I was at a workshop) at a little place whose website I can't find where they served Enrico Rovira hot chocolate, with TWO vegan options: either made with water, or with soy milk. Heaven! And there's a little vegetarian (with lots of vegan options) restaurant just around the corner (El Celler de Triton, at c/ Sant Antoni, 5, right on the main beach street) if you need a salt fix after the chocolate sugar rush! The chocolate shop is apparently a stealth cafe, since I can't find it on the interwebs. That's kind of refreshing, actually. Use your choco-dar. That's how I found it.
One of the very best things about travelling is wandering through new and exciting markets and gawking at new and exciting produce. Confession: I don't eat out much when I travel. This isn't because it's hard to eat out and be vegan so long as you have minimal planning and interpersonal skillz. It's because I love cooking. Also because I travel so much that I get my fill of restaurant food, both fancy and plain, without trying. So, given the choice, I cook. On a recent trip to Barcelona, my sweetums brought me bergamots at the market just off La Rambla, which we wandered around for a while before going on a hot chocolate crawl.
Anyway, bergamots are pretty frikin' strong, so here's what happened with just two of them:
Bergamot pilaf:
1 c brown basmati rice, cooked with a tbs of toasted dried coconut
1 tsp olive oil
1 tsp avocado oil
1 tbs black cumin seeds
2 red onions
2 carrots, peeled and chopped in big(ish) chunks
1 tsp sugar
sprinkle of salt
1 cup veg broth or 1/2 cup veg broth and 1/2 cup white wine (I used the broth from making simmered seitan)
2 cups seitan, in thin slices
zest from one bergamot
Heat oil. Add cumin seeds and onion. Drop heat and let onions cook slowly (caramelize them if you have time). When the onions are more or less done, add the carrot, raise the heat to medium, and let it cook for two minutes or so, stirring to keep things from sticking. Add the seitan, sprinkle with sugar and salt and keep going until things begin to stick to the pan, and then add the liquid. Simmer uncovered until the liquid has reduced and the carrots are tender. Add cooked rice and bergamot zest. Mix. Devour.
Green tomato and bergamot chutney
1 pound green tomatoes, chopped
2 small apples, chopped
1/3 cup cheap-ass plain vinegar
1/3 cup apple cider vinegar
1/3 cup sugar
1/2 cup dates, chopped
1 tsp brown mustard seeds
2 inches of fresh ginger root, chopped
1 stick cinnamon
juice from one bergamot
Combine everything except the bergamot juice, and simmer for as long as you can stand it, or at least an hour. Let cool a bit. Stir in bergamot juice. Taste. Add more sugar if you want. I didn't. In theory, you can can this properly, but it keeps for quite a while in the fridge if you just put it in a clean glass jar with a lid. It's too yummy to not eat in short order anyways...
Deconstructed London Fog ice cream trio
base:
3 cups cashews, soaked for a few hours and then drained
2 cups silken tofu
2 cups really rich soy milk (or 1 cup soy milk + 1 cup soy cream)
1 cup agave nectar
1 tbs xantham gum
pinch salt
stevia to taste
Put the base ingredients in a blender and blend until very smooth. Divide into 3 equal parts. This base is fairly unsweet. I don't like my ice creams super-sweet, but if you do, go for it.
Part 1:
Add 4 tbs of assam tea to the base + 1/2 tsp vanilla or almond extract (I think almond works better) + 1 tbs vodka. Blend! The vodka is optional- it just keeps it from freezing too solid if you make your ice cream in cute little heart molds. If you skip it, you'll just have slighly more solid ice cream. No biggie.
Part 2:
Add 1 whole vanilla bean (if you have a vitamix or other superpowered blender of doom), or the seeds scraped from one whole vanilla bean (if you don't have a superblender) + 1 tbs vanila (or plain) vodka. Blend!
Part 3:
Add the zest from 1 bergamot and juice from 1/2 bergamot, at least 1/2 cup icing sugar and 1 tbs orange flower water. Blend! (I promise the flavor will mellow after it freezes)
Pour the ice creams into moulds and freeze. Unmold and let thaw for a few minutes before eating. This makes a lot of ice cream. Really lots. And that is not a bad thing.
dancing along to: Tea for two.
Saturday, 1 October 2011
very Scottish rolly buns
...because they have oatmeal and brambles. Blackberries for those of you not lucky enough to live here.
Step one: Get on your bike. Remember to pack a tupperware container or three in your bag.
Step two: Bike to a bramble patch and pick as many brambles as you can. Remember that the brambles taste better if you have to climb over a fence to get them.
Step three: return home happy and triumphant with purple hands
Step four: make these rolly buns
Dough dry ingredients:
1:1:1 (approx) mix of oat flour, whole wheat flour and chickpea flour
pinch salt
sprinkle of brown sugar
(generous) dash cardamom
(stingy) half dash of cinnamon
a goodly amount of quick yeast
Dough wet ingredients:
okara
warm water
drops of almond essence
dribble maple syrup
Roll out the dough and then spread a mix of brambles and peaches tossed in arrowroot over it. The peaches are optional. I bought some dud peaches that were too cottony to eat, but just fine to cook with. Using them up like this (and as baked peaches stuffed with brambles and candied ginger) helped numb the pain of having substandard peaches mocking me from the fruit bowl. Now, back to the buns: Roll it up! Cut into buns! Let rise overnight. Bake the next morning and have the Best Fall Breakfast Ever.
I really didn't measure anything for these, so consider recreating the buns in this post to be an invitation to break free from the tyranny of the measuring cups!
Friday, 9 September 2011
the secret ingredient is love.
Or so I told my buddy when she showed up for her birthday breakfast cake to celebrate the beginning of her third decade. When pressed, I had to admit that there were a few other ingredients holding the love together for better bake-ability. You see, I think that it's important to have cake for breakfast on one's birthday. To start the year off right, and make the day special, and to take advantage of being a grown up and actually remembering to go ahead and have cake for breakfast every now and then. It's good for the soul. Buddy requested ginger cake, and peaches are lovely right now, so here's what the birthday girl found when she arrived at my flat.
Gingerbread cake, cardamom icing, fresh peaches, ginger ice cream.
For the cake
Mix liquid ingredients
1.5 cups applesauce
1/2 cup almond meal left over from making almond milk (or use 1/2 cup ground almonds + 3 tbs water)
1 good size slice of fresh ginger
1 tsp almond extract
3/4 cup molasses
3/4 cup brown sugar
1/3 cup ginger wine
blend all of this in a blender.
Now, mix up the dry ingredients
1.5 cups self-raising whole wheat flour
1 cup soy flour
pinch salt
1 tbs ground ginger
1/2 tbs cardamom
1/2 tbs nutmeg
1/4 tbs cloves
1/4 tbs cinnamon
1 cup chopped candied ginger
Pour wet into dry and mix to combine. Pour into a greased and floured (or just silicone) cake pan and bake at 180C until done. Depending on your baking vessel and your oven, "done" is probably between 40 mins and an hour. Poke the cake with a knife occasionally, and when the knife comes out clean, it's done. If you want to ice the cake, bake it the night before.
Also the night before, make the icing:
1 package vegan cream cheese (I use Sheese)
1 tetra pack firm silken tofu
pinch salt
4 tbs icing sugar
1 tbs cardamom
Combine using a hand blender. Leave in fridge overnight. It will firm up a bit.
The next morning, ice cake and top with fresh peaches. Yum.
I served it up with ginger ice cream from here. I modified the ice cream by adding xantham gum and a splash of ginger wine(before blending, to keep the ice cream from getting too solid in my fridge), and then stirred in an ungodly amount of crushed candied ginger in syrup (after blending). I used homemade soy kefir instead of yogurt, and subbed stevia for the sugar.
dancing to: happy birthday toooooo youuuuuuuuu!
Friday, 2 September 2011
compassion. also, carob.
Compassion is a word that gets thrown around lightly, but it's one I take quite seriously. I sat down the other day and posed one of those ridiculous hypothethicals to myself (If someone were forced to describe me in a single word, what would I want that word to be - in other words, what is the outwardly acting part of me that I most value), and my first instinct was to answer "compassionate".
I thought about this a lot, because the answer surprised me and frankly, I thought it was boring and maybe a little too woo-woo to admit to publicly. I wanted a more exciting answer. I expected me to say "intelligent" or "creative". Secretly, I longed to have picked "transgressive". But when I was honest with myself, I stuck to "compassionate". So what does this mean in terms of habits? Habits are what we do every day. They are our default actions, and I would argue that our habits (rather than our occasional acts of grandeur or madness) tell what kind of people we are.
First of all, a compassionate person habitually acts with compassion. Yup. In my books, intentions matter less than actions. Intentions matter, of course, but the point of an intention is to inform action (or inaction). To act with compassion, I have to know what compassion is, and how the intention of compassion manifests in action. So.... compassion is a sympathetic consciousness of another's suffering (part one) combined with a strong desire to alleviate it (part 2). The definition is paraphrased from my trusty OED, and the parts are my addition.
Part 1: A sympathetic consciousness of another's suffering. This means that to act with compassion, I first have to put myself in the other guy's shoes. Or the other guy's feet, if the other guy happens to be unshod. To experience the first part of compassion, we have to shut up and observe others and try to figure out their point of view rather than our point of view. That annoying person next to me on the plane who can't shut up is lonely, or maybe scared of flying, or maybe they're just trying to be nice to me. There they are. I'm annoyed. I don't have to stop being annoyed, I just have to acknowledge that and also look at it from their perspective. Or... there's a chicken somewhere who has their own agenda. Most likely, being someone's dinner is not part of that agenda, even if that someone is hungry and likes the taste of chicken. From the chicken's point of view, my dinner is not their concern, and most certainly not something that they're willing to die for.
Part 2: A strong desire to alleviate the suffering of another. To act with compassion, after putting myself in the other guy's feets, I have to think of possible courses of action, and choose the one that makes them suffer least or (even better) brings them joy. So, maybe I can spend a few minutes talking to the annoying person next to me on the plane, at least until we're through the turbulent takeoff and they're no longer clinging white-knuckled to the armrest, and then tell them politely that I'm *really* looking forward to my book rather than glaring at them and putting on my noise-cancelling headphones as the plane lurches left and right. For the chicken, one option is to kill them quickly, but actually a better one is not to kill them at all. Food-wise, being vegan is how I understand compassionate action. And compassion is more important than pleasure. Of course, it's also possible (and important) to be compassionate towards oneself, but there's a big different between compassionate towards yourself and being indulgent or entitled.
Cultivating compassionate habits means that the day-to-day of what I do should be based on the two things above. Too often I see the pattern of merely declaring oneself compassionate rather than a focus on compassionate action. Frankly, if we have a strong desire to alleviate the suffering of another but fail to do so given an easy opportunity, then the desire probably isn't all that strong. It's true that some situations are harder to figure out, but many are simple, and working on the hard stuff is no excuse for not doing the easy stuff. It may be unclear to me which approach is best with a student who is struggling (tough love or gentle nudging or asking if they've considered a different area of study altogether), but that wouldn't excuse me mocking someone with a learning disability.
So what does that mean in terms of concrete action? I try not to look away from suffering when it is right in front of me. I refuse to pretend that homeless people aren't there. I refuse to pretend that the meat in the supermarket wasn't a sentient, feeling being. But I'm not perfect. Right now, I secretly wish that whoever stole my bike wheels returned home to find that their car was gone. Sigh.
Now, in the spirit of this actually being a food blog: carob. Another place that compassion is hard is towards people who keep on pretending that carob is just like chocolate. They ruin carob, which is perfectly delish in it's own right. So, while I go and try to cultivate compassion towards those well-intentioned destroyers of desserts, I leave you with this super-yummy dessert that in no way resembles chocolate.
Carob brain-freeze enabler
4 frozen bananas, peeled and in pieces (keep them already peeled and chopped up in your freezer at all times in case of emergencies)
1/2 tsp vanilla
2 tbs balsamic vinegar
4 heaping tbs carob
1 tbs maple syrup
tiny itsy bitsy pinch of salt
up to 1/4 cup soy or almond milk OR 1/3 cup soy yogurt
Put everything in either a high powered blender (like a Vitamix) or a food processor. Add enough soy milk or yogurt to let it blend, but only enough to let it blend, or your brain freeze enabler will go from spoonable to slurpable, which might not be a bad thing.... Blend until smooth and about the consistency of soft-serve ice cream. Serve drizzled with a little more balsamic and a little more maple syrup. Serves 2-3 people, depending how reasonable you want to be about serving sizes.
I thought about this a lot, because the answer surprised me and frankly, I thought it was boring and maybe a little too woo-woo to admit to publicly. I wanted a more exciting answer. I expected me to say "intelligent" or "creative". Secretly, I longed to have picked "transgressive". But when I was honest with myself, I stuck to "compassionate". So what does this mean in terms of habits? Habits are what we do every day. They are our default actions, and I would argue that our habits (rather than our occasional acts of grandeur or madness) tell what kind of people we are.
First of all, a compassionate person habitually acts with compassion. Yup. In my books, intentions matter less than actions. Intentions matter, of course, but the point of an intention is to inform action (or inaction). To act with compassion, I have to know what compassion is, and how the intention of compassion manifests in action. So.... compassion is a sympathetic consciousness of another's suffering (part one) combined with a strong desire to alleviate it (part 2). The definition is paraphrased from my trusty OED, and the parts are my addition.
Part 1: A sympathetic consciousness of another's suffering. This means that to act with compassion, I first have to put myself in the other guy's shoes. Or the other guy's feet, if the other guy happens to be unshod. To experience the first part of compassion, we have to shut up and observe others and try to figure out their point of view rather than our point of view. That annoying person next to me on the plane who can't shut up is lonely, or maybe scared of flying, or maybe they're just trying to be nice to me. There they are. I'm annoyed. I don't have to stop being annoyed, I just have to acknowledge that and also look at it from their perspective. Or... there's a chicken somewhere who has their own agenda. Most likely, being someone's dinner is not part of that agenda, even if that someone is hungry and likes the taste of chicken. From the chicken's point of view, my dinner is not their concern, and most certainly not something that they're willing to die for.
Part 2: A strong desire to alleviate the suffering of another. To act with compassion, after putting myself in the other guy's feets, I have to think of possible courses of action, and choose the one that makes them suffer least or (even better) brings them joy. So, maybe I can spend a few minutes talking to the annoying person next to me on the plane, at least until we're through the turbulent takeoff and they're no longer clinging white-knuckled to the armrest, and then tell them politely that I'm *really* looking forward to my book rather than glaring at them and putting on my noise-cancelling headphones as the plane lurches left and right. For the chicken, one option is to kill them quickly, but actually a better one is not to kill them at all. Food-wise, being vegan is how I understand compassionate action. And compassion is more important than pleasure. Of course, it's also possible (and important) to be compassionate towards oneself, but there's a big different between compassionate towards yourself and being indulgent or entitled.
Cultivating compassionate habits means that the day-to-day of what I do should be based on the two things above. Too often I see the pattern of merely declaring oneself compassionate rather than a focus on compassionate action. Frankly, if we have a strong desire to alleviate the suffering of another but fail to do so given an easy opportunity, then the desire probably isn't all that strong. It's true that some situations are harder to figure out, but many are simple, and working on the hard stuff is no excuse for not doing the easy stuff. It may be unclear to me which approach is best with a student who is struggling (tough love or gentle nudging or asking if they've considered a different area of study altogether), but that wouldn't excuse me mocking someone with a learning disability.
So what does that mean in terms of concrete action? I try not to look away from suffering when it is right in front of me. I refuse to pretend that homeless people aren't there. I refuse to pretend that the meat in the supermarket wasn't a sentient, feeling being. But I'm not perfect. Right now, I secretly wish that whoever stole my bike wheels returned home to find that their car was gone. Sigh.
Now, in the spirit of this actually being a food blog: carob. Another place that compassion is hard is towards people who keep on pretending that carob is just like chocolate. They ruin carob, which is perfectly delish in it's own right. So, while I go and try to cultivate compassion towards those well-intentioned destroyers of desserts, I leave you with this super-yummy dessert that in no way resembles chocolate.
Carob brain-freeze enabler
4 frozen bananas, peeled and in pieces (keep them already peeled and chopped up in your freezer at all times in case of emergencies)
1/2 tsp vanilla
2 tbs balsamic vinegar
4 heaping tbs carob
1 tbs maple syrup
tiny itsy bitsy pinch of salt
up to 1/4 cup soy or almond milk OR 1/3 cup soy yogurt
Put everything in either a high powered blender (like a Vitamix) or a food processor. Add enough soy milk or yogurt to let it blend, but only enough to let it blend, or your brain freeze enabler will go from spoonable to slurpable, which might not be a bad thing.... Blend until smooth and about the consistency of soft-serve ice cream. Serve drizzled with a little more balsamic and a little more maple syrup. Serves 2-3 people, depending how reasonable you want to be about serving sizes.
Monday, 22 August 2011
dancedancedance (and taste your chocolate)
Another non-cooking post because these days I'm doing more travelling and working than cooking so my food-related instructions would go something like this: wash fruit. Wash veg. Eat. Since I'm not much of a photographer, I'm not going to take artistic pictures of bowls of cherries and piles of peaches. Get your own. Enjoy how pretty they are. Wash. Eat. Dance dance dance.
This blog is called kitchen dancing because that's how I feel when I cook. It's playful and fun and creative (and I get to eat the evidence). I also feel like that when I eat. I love eating. More to the point, I love tasting and feeling and smelling. Like so many others, I spend my days in my head (I'm an academic) and so it's always a nice change to move into the kitchen and spend time in my body. I'm home in the UK for a few weeks now before my next round of trips and it's the best time to be here: stone fruit, berries, glorious bike-riding weather, warm tea in cool evenings but the sun is still up early enough to make running or going to yoga achingly beautiful and calm.
This time of year is all about delight. In late summer everything seems to be yelling "Use your senses, crazy humans! Slow down and taste! Slow down and look! Slow down and smell all these things before they shut down for the winter!" Since the world is telling me to notice it more, it seems fitting that I'm co-hosting a tea and chocolate tasting event this week and I'm sure people will ask me how to taste chocolate. I can tell them how I taste it -how I tease the different smells and flavors out of chocolate so that it amuses and delights me, but ultimately, the right way to taste it is the way that gives you the most enjoyment. Chocosnobs may disagree with me, but I say that if you get genuine pleasure out of scarfing the whole bar in 2 minutes, then go for it. I generally don't scarf my chocolate. I like to enjoy the tastes slowly, kind of like tasting wine (but I don't spit the chocolate out). I like to look at the chocolate, smell it, and notice how the taste changes over time, how the second bite is different from the first, how it reminds me of particular places or memories or smells or tastes. I like to notice the way it feels: how it melts. I like to let the taste fade after I've finished. Some bars have three or four tastes and some have dozens. Some are wild and some are refined. Some are loud and some are subtle. Some I love and some I dislike and some I'm just indifferent to. I train - I keep notes on how chocolates from different places taste, and on how different chocolate makers put their own signature style on top of that. I make my own chocolates and have fun noticing how tiny changes in technique makes a huge difference in finished chocolate. I get frustrated and get my friends to eat the evidence when things don't work. I crank up the music and dance.
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