Archive for My Blog
7
Nov 2010
Meatless Monday – French Potage
By Meg Claire
Potage, or soupe au potiron, is a hearty, earthy soup which dates back to the Middle Ages. First recorded in northern France, it was served as the first course of a medieval feast. The recipe then traveled over to England where simpler versions became the mainstay of the peasant diet for years. It’s an old joke that French brides are surprised to learn that their mother-in-law’s recipe for soupe au potiron is not made with actual potiron (pumpkin), but with butternut squash. Read Julia Child, as she tends to be the ultimate source of all Potage-based histories.
Of course, the vegan conundrum is that most Potages are finished with gruyere and/or cream. My Potage uses russet potatoes to support a creamy texture, and leeks to add depth of flavor. Nutritional yeast helps out in the absence of gruyere.
In other news, happily, this is one vegetable soup that can easily handle a light red wine. Look for wines – even bargains – from Burgundy. This year’s Beaujolais Nouveau comes out in November, and is rumored to be pretty good. Pair this Potage with a warming wine, a few slices of baguette, and curl up by the fire to savor.
Potage
Serves 8
2 tablespoons Earth Balance, butter substitute, or olive oil
5 cups of peeled, cubed butternut squash (about 1 ½ pounds)
2 cups peeled, cubed russet potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups well-rinsed, sliced leek (about 2 large)
4 ½ cups vegetable broth (I use Better than Bouillon)
½ cup nutritional yeast
Chopped chives or scallions (optional)
Melt Earth Balance in a large Dutch oven over medium heat. Add squash, potato, salt and pepper. Sauté about 5 minutes. Add leek; sauté another minute. Add broth; bring to a boil. Reduce heat and simmer until potato is tender, stirring occasionally, about 15 minutes. Turn heat off, set pot aside. Set up a blender or food processor. Carefully pour half the soup into it and blend until smooth. Pour back into the Dutch oven. Repeat the blending with the second half of soup, and then add to the pureed soup in the Dutch oven. Stir in nutritional yeast over low heat until fully incorporated. Top with chopped chives or scallions, and additional ground pepper, if desired.
1 comment2
Nov 2010
The Book Everyone Should Read NOW – Jonathan Safran Foer’s Eating Animals
A Review
By Meg Claire
I used to think that Jonathan Safran Foer was just one of the many young, New York, male, literary darlings. Just another Brooklyn hipster who got lucky with his first novel, Everything Is Illuminated. Maybe. But it was his 2009 book Eating Animals that made me take him seriously.
In a nutshell, Foer, a content meat-eater is about to have his first child and decides to investigate eating animals. He structures his investigative experiences while exploring the concept of story-telling. What stories do we tell ourselves about eating animals? What do we tell ourselves that makes this OK? Finally, and of most interest to newer vegetarians; what do we tell ourselves about the absence of meat on our family table? During the three years Foer took to write this book he became vegan.
“Compassion is a muscle that gets stronger with use,” Foer writes. “And the regular exercise of choosing kindness over cruelty would change us…We have grander legacies than the quest for cheap products.”
Foer blazes a vegan fantasy trail. He assists an animal activist in a late-night mission to a Confined Animal Feeding Operation (CAFO). He writes SEVEN letters to Tyson Foods begging for a tour of one of their factory farms – to no avail. He illuminates the sentience of fish and their dastardly industry. He befriends vegetarian ranchers. He interviews slaughterhouse workers. He probes the differences between those advocating veganism and those advocating animal welfare. Even the facts and figures behind eating animals were surprisingly still eye-opening to a vegetarian like me.
Unfortunately, Eating Animals is not reaching the right audience. Unrepentant meat-eaters won’t pick up this book for the world, literary darling or not. My own mother, a foodie and gourmet food procurer, doesn't want to know "where it comes from". Those who do question this “most fundamental act of consumption” are usually already on the right path; toting reusable grocery bags, knowing the name Michael Pollan, and having at least a glancing familiarity with kale, curry and tzatziki. Hopefully Eating Animals puts them over the edge towards a meat-free diet. This has become the book I recommend to omnivores who ask me about reducing their meat consumption.
This review is a little dated, I know. The book’s been out for a year. After already being written up in all the lit mags, Eating Animals has had its fifteen minutes. Now, it moves into the pantheon of books that have convinced me of the true virtues of the meat-free diet. It becomes an authority. Eating Animals joins the bookshelf beside Jane Goodall’s Harvest for Hope, Rachel Carson’s Silent Spring, Jeffrey Moussaieff’s Why Elephants Weep, and Irene Pepperberg’s Alex and Me. Cheers, Jonathan Safran Foer! A new classic is born!
Have you read Eating Animals? Whaddija think? Which books are on your "classics" bookshelf?
27
Oct 2010
Travel log 9: Malaysia is Without Malaise
This update is long over due!! It's been a wonderful 2 weeks in Malaysia. Here's a little of what went down.
October 14th
Yes, it is smoldering hot here and you can't be outside for too long. But I love Malaysia. Compared to Thailand it is cleaner, safer, easier to get around, people are nicer, all the signs are in English, most people speak English, still fairly inexpensive, and a bit more civilized. It's quite charming in a way. Places are called the silliest and cute names like Cravan Cafe, Cosmic Leisure Cafe, Yummy Cottage, Double Happiness, and Sweet Planet Marketing.
I took the bus down south to Penang, which was a full day of traveling. A travel agency in Phuket quoted me 1100 baht for the entire trip. That seemed like way too much from the research I did. My suggestion to you in your ever take a bus over a border where you will have to change buses is to do the trip in 2 separate legs. And you don't really need a 1st class bus if the trip is not overnight. 2nd class was just fine. Phuket to the border town Had Yai, 2nd class was 247 baht. When I got there and ask around for a minibus to Penang. The first place I went to quoted 350, the 2nd place 330, the next place quoted me 300 baht. So, doing the trip this way cost me half what I was quoted in Phuket for the entire trip.
In Penang, I stayed a few days in a nice hostel called Old Penang Guesthouse (dorm 20-23 RM). Met some really nice travelers and ate at a few vegetarian restaurants suggested by Happy Cow. Then I headed to the University area for a couch surf. Boy was I glad I did this because they had a lovely flat on the 9th floor and a huge pool which I used many times. My host Fabio, was so kind, helpful (carried my backpack from the bus station), and took me to eat tasty Indian food. The first night I made dinner and we had a get together with about 15 people. They were all foreigners in their 20's there at the University for a scholarship or internship. German, Iranian, Spanish, Italian, Indian, and Portugese. I was the only American, which I'm finding is the norm during my travels. They were all meat-eaters, but they loved my food! It made me very happy that I was able to contribute something that was healthy to the party.
I had a great conversation with a guy I met on couch surfing about his travels and about teaching English in China, which he had done for a year. He used to be in a band and traveled all over the US. He absolutely adores Texas and Austin, so he of course adored me and chatted with me all night. He really got me thinking about how easy it would be to go teach English somewhere, particularly China because you only have to work about 20 hours per week and you get 4 months off holiday during your year contract. He said you can live very cheaply, saving at least half the salary you make. This sounds good. I'm strongly considering it. A year will fly by, I will have time to write more cookbooks, learn a new language and do whatever I want while saving a ton of money. We'll see what happens.
Cameron Highlands is a must-see in Malaysia. Filled with rolling hills, delicious food, strawberry picking, vegetable markets, tea plantations, and some great trekking. Be sure to give yourself at least 2-4 days because with the perfect weather and cool nights you’ll want to stay longer than you thought. The first day I went on the city tour which including many sites like rose garden, strawberry farm, butterfly farm, bee farm (I passed on this), and visits to the BOH tea plantation and Buddhist temple. The tea plantation was my favorite thing though the tea is not that great. Having lived with a tea expert who worked at Lupicia (one of the best Japanese tea companies in the world), I’ve become kind of a tea snob. But the grounds are beautiful.
My second day I enjoyed some hiking and found a delicious Chinese vegan buffet that had the best deal in town. A massive plate of food, rice and 3 choices, for only 2 MR. That’s not even one dollar! I stayed in a hostel that is bare bones, but very cheap (12 MR, $4), called Kang’s or Daniel's Travel Lodge. If you aren’t used to the backpacking way of travel I’d suggest finding another place. I made do and met some really lovely people there. A girl from Hawaii named Brenda and I decided to meet-up in my next stop, Kuala Lumpur.
October 22nd
Kuala Lumpur is the biggest city in Malaysia filled with tall skyscraper buildings, smelly streets, tons of food choices, and plenty of sites to see. Brenda and I met some nice Australian boys and hit the town one night, finding a great dance club, called Aloha, with a decent dj and a spectacular show of pretty Malay girls doing Lady Gaga live. It was good times, but be prepared to fork over the dough if you want to go to clubs in KL. Entry fee was $30 with one drink (but we worked it and us ladies got in free). The drinks once you get inside are 22 RM and up. So Malaysia is not the place to drink and since I don’t really drink I’m not burning a hole in my pocket here.
I stayed in a really great hostel in KL called the Travel Hub (dorms , double 55 RM). The family that owns it are really wonderful. Two Pakistani sisters run the place and they couldn’t be sweeter and more helpful. The hostel is very clean, not too crowded, air conditioner, free wifi and breakfast, and in a great location on a side street not too noisy, but close to everything including different lines for train travel. We pretty much were in walking distance of everything but if you get too sweaty you can jump on the train. I highly recommend it if you are in KL.
The best thing about KL was a macrobiotic vegan restaurant I found where I had one of the best meals of my life. You must go to Woods Marche Cafe if you are ever in this neck of the woods. I had the special set meal, which I shared with Brenda for 26 RM. It had the tastiest dumpling I've ever put in my mouth, seitan-stuffed buns, stuffed yuba rolls that were deep fried and topped with a mustard sauce, steamed veggies, and this other thing that is hard to describe but had sauteed shiitake mushrooms with a spicy coconut yam mash wrapped in a banana leaf. It probably doesn't sound like much but it was Extraordinary! Perfect balance of flavor, salt, and sweet, all the 5 elements, delish.
October 26th
Next stop was Melaka, which is easy to get to via bus (12 RM, $4) and takes about 2 hours. I'm here now actually and it's a cute little historic city with tiny streets and lots of character. There is a nice cool breeze blowing and I found a nice little hostel called Jalan Jalan (dorm 18 RM). It's very touristy though, with fancy restaurants scattered among the local spots. Those are expensive, so stay clear of them if you are on a budget. There happens to be a good 5 vegetarian cafes here, two being a block away from the hostel!
If you are vegan or vegetarian and looking for a place to travel, I would have to say Malaysia has been the best place so far for vegheads. Even every mall has a vegetarian food stall in their food court. Chinese and Indian food is available on every block with veg choices. I've been eating SO much delicious food, my shorts are a little tight.
In a few days I head to Singapore, which I've heard is very clean, civilized and expensive. I have really enjoyed my time in Malaysia. I didn't really know what to expect when I got here and I was happy to be greeted with smiling faces, delicious food, and beautiful scenery. I hope you can make it here sometime soon!
5 comments25
Oct 2010
Meatless Monday – Palmiers (French “Elephant Ears”)
Meatless Monday – Palmiers (French “Elephant Ears”)
In the Land of Butter & Cheese, a Vegan Celebration
By Meg Claire
This Thanksgiving, I’ll be in Paris. I admit I’m relieved for this “get-out-of-Thanksgiving-free” card by spending it in a country that doesn’t celebrate it. No need for explanations at the family table this year.
I’ve always loved my trips to France. Although it boasts the best food, shopping and culture in the world, appreciation for the vegan lifestyle hasn’t quite caught on. On November 28th however, the French will celebrate their 2nd Annual Paris Vegan Day. I’ll be there, and promise to provide a full report.
In the meantime, try these couldn’t-be-easier French dessert cookies. Laduree, a renowned pastry shop in Paris, makes these Palmiers (Americans know them as “Elephant Ears”) the size of your head. They’re enormous and delish, but not vegan. Flaky, sweet, and even buttery-tasting, these Palmiers below are a true vegan treat I first noticed in Ina Garten’s cookbook Barefoot in Paris. I’ve been known to eat them straight off the cookie sheet. If you can manage to keep some aside for guests, they won’t believe these don’t contain butter. The key is to use Pepperidge Farm frozen puff pastry.
Palmiers
Makes about 3 dozen
2 cups natural sugar
1/8 teaspoon kosher salt
2 sheets Pepperidge Farm puff pastry, defrosted but still very cold
Preheat the oven to 450 degrees. Combine the sugar and salt. Pour 1 cup of the mixture onto a pastry board or other flat surface, and spread it around. Unfold the first sheet of puff pastry onto the board and pour ½ cup of the sugar mixture on top, and spread it evenly to cover the puff pastry. Using a rolling pin, roll the pastry until it’s a 12” square and sugar is pressed in all around. Fold the sides of the pastry square toward the center so they go halfway to the middle point. Then fold one half over the other, like closing a book. You should have 6 layers. Slice the pastry “book” into ½ inch slices and place them cut-side up on parchment-lined baking sheets. Go through the same process with the second sheet of puff pastry, using the last ½ cup of sugar mixture. There will be leftover sugar on the board.
Bake the cookies for 6 minutes or until caramelized and brown on the bottom. Then turn and bake for another 3-5 minutes until caramelized on the other side. Transfer to rack to cool.
This recipe only works because of a "trick" ingredient like the puff pastry, which you'd swear is full of butter, but isn't. What are your "trick" vegan ingredients?
20
Oct 2010
Travel log 8: My Travels
Many people have been asking about where I'll be traveling and I guess I should have been more specific with my travel plans. Here is the basic itinerary, which is of course open to change. When you are traveling alone, meeting people from all over the world, sometimes you follow along with other travelers. But here is the basic plan. It's been a world-wind so far and I'm having so much fun!! If you want to see photos from the trip be sure to join us on Facebook.
Japan to Phuket (Vegetarian Festival) heading South to Malaysia, which includes Penang, Cameron Highlands, Kuala Lumpur, Melaka.
Singapore
From there I fly to Bangkok and head North to Chiang Mai area (I'm really excited about Northern Thailand because I'm volunteering at an Elephant Sanctuary and taking vegetarian cooking classes!)
East to Laos, including Luang Prabang, Vang Vieng, Vientiane
Cambodia, including Phnom Penh and Siem Reap (home to the famous Angkor Wat)
Debating on going to Vietnam. I could spend a few days there
Then back to Bangkok to fly back home on December 6th.
I'm at the half-way mark of my 3 month travels and it's getting easier as the days pass. I'm meeting amazing people and doing things I never imagined. I'm glad I can share everything with you all and if you have any questions about the places I visit feel free to ask.
18
Oct 2010
Meatless Monday – Chinese Hot Pot
Cold Fall Nights Call for Spicy Hot Soup!
By Meg Claire
Chinese Hot Pot soups are a thousand year old tradition. Typically, it’s a fondue-type idea: frozen meats are sliced carpaccio-style and dipped into a pot of hot broth to cook. Truly, you don’t miss the meat at all in this vegan adaptation. Tons of vegetables and tofu feed a broth started with the classic French mirepoix base. The aromatics of onion, carrot and celery give the broth a richness you don’t expect with a veggie broth soup.
Ladle the soup over a cup of cooked brown rice for a more abundant meal. The leftovers are almost better the second day, but try to keep the rice separate until serving.
I use a Le Creuset pot for this recipe because it’s the closest thing I have to the Chinese traditional clay pot vessel. Use the heaviest soup pot you have, ideally something enameled cast iron.
Chinese Hot Pot
Serves 6 servings
1 tablespoon olive oil
1 small yellow onion diced
1 large carrot, halved lengthwise then sliced into ½” pieces
1 celery stalk, sliced into ½” pieces
6oz. can of sliced water chestnuts, rinsed and drained
2 garlic cloves, smashed
8-10oz. shiitake mushrooms, sliced
1 teaspoon grated fresh ginger
¼ teaspoon red pepper flakes
5 ½ cups vegetable stock
1 tablespoon tamari or soy sauce
½ pound tofu, cut into large dice
2oz. snow peas, trimmed and halved
3 scallions, only green parts sliced into 2” segments
½ teaspoon toasted sesame oil or Chinese hot oil
Heat the olive oil in your best soup pot over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the garlic and ginger, cook until fragrant, about 40 seconds. Add the carrot, celery, water chestnuts, mushrooms and red pepper flakes. Sir occasionally and sweat the mushrooms, about 8 minutes. Add the stock and tamari. Simmer for ten minutes.
Add the tofu, snow peas and scallions. Cook until the snow peas are crisp tender, about 2 minutes. Drizzle on the sesame or hot oil. Stir and serve immediately.
3 comments
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