My Traditional Thanksgiving Recipes- Veganized

This holiday season I am finding myself unable to find creativity in the kitchen.  Mostly this is due to my cat being very sick and towards the end of his life.  It has been a very tough month.  So instead of sharing new recipes, I want to once again share my classic recipes that are sure to please.  I plan to make most of these recipes myself for my family this year.  Be thankful of your friends and family (especially the furry and fluffy ones) and enjoy the recipes!



Traditional Stuffing

3 1/2 cups Bread Crumbs

1 cup Vegetable Broth

1/4 cup Earth Balance

6 Celery Stalks, chopped

1 small Onion, chopped

2 tsp Sage, rubbed

1 tsp Marjoram

1/2 tsp Salt

1/2 tsp Black Pepper

Melt the margarine over medium high heat in a skillet and add the onion and celery. Sauté for about 5 minutes or until the vegetables are soft. In a medium sized pan, heat the vegetable broth until boiling. In a large bowl, combine the bread crumbs, herbs, salt and cooked celery and onion. Stir all of this to combine thoroughly. Slowly add the vegetable broth, stirring occasionally to cover all the bread crumbs. Place stuffing in a greased 9-inch square pan bake at 375°F for about 30 minutes.

*To make your own bread crumbs, cut a loaf of bread in cubes. Place on a large cookie sheet and bake at 300°F for about 20-30 minutes, using a spatula about every 5 minutes to move around the bread so it will dry out evenly.



Miso-Maple Tofu

1 1/2 blocks Tofu*
1 cup Walnuts
2 Tb Miso
1 Tb Maple Syrup
1 Tb Sesame Oil
2 Tb Tamari

Cut the tofu into 1/4 inch slabs. Combine the sesame oil and tamari. Coat the tofu in the oil/tamari combination and place on baking sheet. If any oil/tamari is left, pour over top of tofu. Bake at 350 degrees for 15-20 minutes, flip tofu and bake an addition 10 minutes.

In a food processor, combine the walnuts, miso and maple syrup until it is a paste-like consistency. Spread the paste evenly over the baked tofu. Bake an addition 15 minutes.

"Buttermilk" Biscuits

4 cups Unbleached White Flour
1 Tb. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 Tb. Sugar
1 cup Soy Margarine
2 cups Soymilk + 1 Tb. Lemon Juice

Combine the soymilk and lemon juice and let stand a few minutes. In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar. Using a pastry cutter, cut the soy margarine into the flour mixture until pea sizes or smaller. Pour the soymilk mixture and blend until combined. Place dough on a floured work surface and knead a couple times. Spread the dough out to about 3/4 inch thickness and cut with a biscuit cutter. Place on a greased baking sheet and bake at 375°F for 15-18 minutes. Makes about 20 biscuits.

Pumpkin Pie

1 - 15 oz can of Pumpkin Puree

1 - 12.3 oz package of Mori-Nu Silken Tofu (Firm)

3/4 cup Organic Cane Sugar

1/4 cup Cornstarch

1 tsp Vanilla

1 tsp ground Cinnamon

1/2 tsp ground Nutmeg

1/2 tsp ground Ginger

1/4 tsp ground Cloves

1 prepared Pie Shell or Flaky Pie Crust (below)

Blend all the ingredients in a food processor until creamy.  Spread into a pie shell.  Bake at 350°F for 1 hour.  Allow to sit a couple hours before serving.

Flaky Pie Crust

1 ½ cups Unbleached White Flour
½ cup Soy Margarine (Cold)
½ tsp Sea Salt
4-6 Tb Ice Water

Place flour and salt in medium-size bowl. Break up margarine and cut into flour with a pastry cutter until there are pea-sized pieces of dough. Slowly add ice water and blend with fork. Do not overwork; blend until just mixed and dough holds together. Use a rolling pin to roll the dough to be slightly larger than your pie pan. Place in pie pan and form dough as desired. Add pie filling to the crust and bake according to pie instructions. Makes one 9-inch pie crust. 

Other Thanksgiving Recipes

Gluten Free Buckwheat Stuffing
Thanksgiving Gluten Roast
Gluten Free Pumpkin Silk Pie

An inside perspective

I’ve been having trouble writing this, but I think it is important. I am not sure if I can express the frustration I feel about this issue, but I will try my hardest. I don't want people to think I am attacking, but I hope my inside perspective can be helpful. Not everyone will agree with me, but that is ok. I have worked at Bob’s Red Mill for over 8 years and I know Bob personally. I know he has a big heart, is compassionate and truly cares about his employees and people’s health. When it was announced the other week that Bob donated $25 million to form an institute of nutrition and wellness through OHSU, I thought it could be a really good thing. The idea that any money could go to animal research did not occur to me, until The Oregonian quoted OHSU referring to the Primate Research Center. I don’t think Bob himself considered that OHSU would use some of the money to fund animal research.

“The Informed Vegan” blog posted an article titled “Bob’s Red Mill Funds Animal Testing”. Suddenly all over the web, animal rights activists were responding by commenting on Bob’s Red Mill facebook page, sending emails, calling and writing letters. Everyone took the blog post face value, which was filled with misinformation. For one, Bob and Charlee Moore made the donation, not Bob's Red Mill. They may be the founders, but a couple years ago Bob announced he was giving the company to the employees. This transition is still ongoing, but employees due now hold stake in the company.

Knowing Bob, it broke my heart to see all the negative reactions from activists. As an activist, it broke my heart that people did not educate themselves more or try and approach their concerns in a manner that was more productive, rather than just react and vent. Bob isn’t directly involved in facebook, yet a post about a fundraiser dog wash for Dove Lewis Animal Hospital where employees were volunteering that weekend were taken over by comments concerning this issue. When a post suggested people send Bob a letter to be most effective, a response was that Bob’s Red Mill was trying to silence the public. People were assuming the worse, when in fact, writing a letter was the best way to get through to Bob. The company was encouraging feedback so Bob could hear from the public and make a decision about this issue in a responsible way. People were calling for a boycott of Bob’s Red Mill products before Bob could even respond to the question of animal testing.

Bob and Charlee did announce this week that no funds would go towards animal research. The main goal of the institute is outreach and education. I heard many activists vocalizing concern that the donation would free up money so OHSU could spend more on animal research anyway. This was not a blanket donation. The donation will create a new institute and will only fund it specifically. There was also concern OHSU would not honor the Moore's decision, but it is a legally binding. I completely understand how people hate OHSU. It is sad that the top-notch medical schools are so wrapped up in animal testing. These same schools have more access to the public, however, so education programs through them can reach more people and have a larger impact. I’ve personally had both my sisters saved by the medical doctors at OHSU when no other hospital could help them. They were not saved by animal testing, but they were saved by the hospital’s status and ability to hire good doctors.

It is really easy to hate. It is really easy to tell people what they should or shouldn’t have done. But the problem is when a response is so negative, then those targeted for the message may miss what you are saying. Bob may have heard that there are a lot of people against animal research, but he may have also seen animal rights activists as mean and unreasonable. I personally felt I was in the middle of trying to calm down activists to communicate concern effectively, while try trying to calm down coworkers getting frustrated with being attacked.

There are times when anger and yelling your message is needed for a campaign. And then there are times when a more diplomatic approach is needed. The best approach to an issue needs to be considered before action, both on an individual level, as well as an organized effort. Bob has supported the vegan community in the past and donates to a lot of animal sanctuaries and other community organizations. Communicating with respect and giving him a chance to respond would have been more effective for the desired outcome, and represented activists in a positive light. Although there are people who will never be happy about Bob’s donation, he’s giving up his life’s work to invest in the future wellbeing of others. Even if you don’t agree with where the money is going, hopefully you can acknowledge his generosity.

Goodby Friday Harbor Labs, Hello Vida Vegan Con!

I did not want to leave San Juan Island! No matter how much I complained about the cafeteria food, being around nature everyday, having close encounters with killer whales and learning a subject matter that I care so much about, felt incredibly right. I had envisioned myself being on the island doing work with the whales, and having just a taste, I know I will be back. I made many friends who I’d never guess I would connect so well with. I was shocked to find myself in a place of sadness when I got home. Of course it was great seeing my beloved kitties and rats. It was wonderful sleeping in my own bed. I am looking forward to cooking a real meal. But the experience was so profoundly amazing and exactly what I wanted to be doing, I mourned that it was over. There will be more of these experiences. The class at Friday Harbor Labs was just the beginning, but I am missing being there greatly.

Where I spend many hours looking for and watching Southern Resident Killer Whales

My transition to Portland started off with all those feelings, and I had the Vida Vegan Con blogger conference to attend the next day. I had been looking forward to the conference, but I never had a chance to really process my feelings of being back. I had a momentary breakdown when I first got there and started to talk with people. But I collected myself and went to a panel on positive blogging. Before the talk began, a woman saw my nametag and told me she had been looking for me. She had read my guest post on the conference website and complimented me on it. This random compliment from a stranger transformed me, and suddenly, being home wasn’t so bad after all. I enjoyed the positivity panel and looked forward to more talks. The next day, I gave a talk about activism and was again feeling great being back in Portland. Everyone was so incredibly nice and knowledgeable and welcoming. I talked with Jasmin Singer from Our Hen House and did an interview for a pod cast. I was impressed by her eloquent speaking ability and how nice she is. The whole experience was a wonderful reminder that there is community all over the place if you just open your heart to it. And my depressing transition back home suddenly became an empowering experience.

Thanks to all the organizers of the conference. Jess, Michelle and Janessa are all fabulous hard-working women who know how to create an amazing event. I was able to make up for the 5 weeks of bad food in the two days I was at the conference, eating a lot of flavorful meals and sweet desserts. It was also fantastic to see so many of my friends at once while being welcomed back home. And the swag bag from the conference is also something to talk about! Damn! I never received so many free things before. I am now the proud owner of a pepper grinder. I love pepper!

Week 1 at Friday Harbor Labs (with Orcas)

I have been on San Juan Island for a week now and it was been an adventure! I have done prey sampling in False Bay, surveys for marine birds and mammals from the ferry, identified all the different types of gulls and cormorants, and most excitably; watched a pod of orcas pass by the cliff we were on very close to shore!

I went from an 8–5 office job to field trips, going out on boats, experiencing nature on a daily basis, walking through the campus a lot and trying to stay awake during lecture. I love it! It is fun to push my boundaries and do new things. It is empowering to drive a motor boat for the first time. It is exciting to learn so much about the wildlife around me.

The campus is centered fairly close to Friday Harbor along the water. Deer roam freely and eat all day long. One morning I saw 10 deer before breakfast. I get to see kingfishers fly by and barn swallows all over the place. I heard a rumor that river otters frequent the campus as well, but I won’t believe it until I see it.

The dining staff has been incredibly accommodating for my vegan diet, along with other people’s various dietary needs. I have seen everything from vegan pizza to stuffed peppers to roasted sweet potato. The sad thing is, so much of the food is incredibly carb-heavy. It has already been a week and I am getting tired of it. Who knew I became so whole grain based! I am missing my quinoa! Although I am missing much more than quinoa, whole grains is what I am lacking the strongest it. I might even have to talk with the cafeteria to not only suggest using whole grains, but ask her to not make me special lunches, and just give me hummus for the salad bar.

Considering how great everything else is here, that issue pales in comparison. I look forward to the many more weeks ahead of me learning more about birds and mammals and exploring the island! And of course any opportunity to see orcas. That can be a matter of luck, and today I had a lot of it, spending 3 hours at Lime Kiln Park and seeing pods of the killer whales almost at all times. Check out more of my photos at my flickr account.

My wildlife adventure begins!

The next 5 weeks I will be living in a dorm on San Juan Island taking a class on ecology and conservation of marine birds and mammals. I am fulfilling a dream of mine to get back into wildlife biology and pursue a career in which I hope to help animals, especially marine mammals. This is the first step and in the fall I am going to school full time and quitting my day job.

I will not have access to a kitchen at all. Even though I have not been cooking as much lately due to a hectic schedule, I hate the idea of not having that option. I will instead be eating dorm food. They have a vegetarian option, but not vegan, although they know a vegan will be staying there. I have been assured there will be hummus every day and a salad bar, and oatmeal, so I can't do too bad. I am also bringing up some marinated tofu, tofurky, almond butter, trail mix and dandies to help supplement my food supply. I really hope I have a chance to roast those dandies!


So I will report back on the dorm food, but most importantly, my adventures on the island. I plan to see lots of orcas and spend many nights watching the breathtaking sunset at San Juan Island park. I hope to meet lots of great people and make connections for my future career. I want to take lots of pictures of the deer, porpoises, eagles and foxes that grace the island (or shores). I will allow this time to reinvigorate my passion of animal rights and trying to create a world a better place. And I am so excited to see if all transpire!

Portland Folks - Blind Cafe is Back!

This week, The Blind Cafe comes back to Portland, and I highly recommend the experience! Read about my first experience from December to see what to expect. I think I especially love this idea since it introduces people to a new perspective. It challenges you to find comfort in an unfamiliar place using different senses than usual- all while enjoying vegan and gluten free food.

I really appreciate the fact that the entire menu is vegan (since otherwise I would not be able to participate) and that some proceeds benefit the Portland blind community. To find out more and to purchase tickets, check out their website.

http://www.theblindcafe.com/portland-blind-cafe.htm

Portland's 2011 Vegan Iron Chef

Last year’s Vegan Iron Chef in Portland was quite the event! Three amazing vegan chefs competed for the 1st annual competition, which was sold out and enjoyed by many. Prizes were given away to audience members, excitement was in the air in anticipation as to what the contestants would prepare, and the vegan community was celebrated. The organizers of Vegan Iron Chef out did themselves by putting together such an exceptional event. And that was just the first year!

July 10th will be the 2nd annual Vegan Iron Chef, and the tickets are selling fast! Make sure to get yours before they are all gone, since I guarantee they will sell out. This year’s contestants include Piper from Kitchen Dances, Jeff with Homegrown Smoker and Morgan with Dovetail Bakery.

The new website for Vegan Iron Chef was also just announced, and it is beautiful! Check out my Vegan Joys recipe featured on the website, since I am sure you will love them if you didn’t see them originally posted on my blog. There are also instructions for making your own vanilla; something I’ve been meaning to try for quite awhile.

www.veganironchef.org

Fork Over Knives - A Documentary To Check Out

Forks Over Knives is premiering in Portland at Regal Fox Tower from January 7 -13. Please check it out and bring family and friends! Although the film was not perfect, overall I highly recommend checking it out.

I was actually not sure I was going to like it when the film first began. As a fat vegan who gets frustrated with the spreading of fat hate, scare statistics used by the “obesity epidemic” and the dehumanizing images about fat people, I am on high alert for further fat negative talk. The very first fact presented in the film was about Americans carrying around extra weight. There were images of faceless fat bodies and a lot of concentration about weight. This type of focus is detrimental to people and society. Luckily after that beginning segment, things got better.

For a documentary dealing with the health crisis in America, I am impressed that it mainly stayed on focus discussing heart disease, cancer, type 2 diabetes, the over use of medication and our overall well being as a nation. The film was really about nutrition as medicine since the influx of our biggest killers is correlated with the increase of meat, dairy and sugar consumption.

The government often commits to taking on a specific health crisis. For Nixon, it was the war on cancer. These days it is the obesity epidemic. Never in all these wars do we actually look at the cause of the disease (often diet and lifestyle). Research and medicine is encouraged rather than healthy living. Studies support that only 2% of cancers are genetically predisposed, meaning the rest of the cancers can be prevented, if we make the commitment to do so. Unfortunately the food, lifestyles and chemicals which cause cancer are supported by big money industries (meat, dairy, corn, pharmaceutical, Monsanto, etc.).

Dr. T. Collin Campbell and Dr. Caldwell Esselstyn used their years of research, clinical experience and observations to separately come to the realization that a plant based diet will increase human health and be beneficial, and that the standard American diet leads to disease. Research has further shown that a plant based diet will not only keep you healthy, but it can actually RESERVE health conditions, especially of the heart.

Have you ever heard of endothelial cells? These cells keep your arteries healthy by promoting blood flow, properly dilation of the blood vessels and inhibit plaque build up. Eating a meat-based diet actually destroys these cells, which contributes to the high percentages of heart-related diseases. If someone with clogged arteries switches to a plant-based diet, these cells actually start to heal. I had no idea about this, and appreciate being introduced to this knowledge by the movie.

Some people say that a vegan diet is extreme. The documentary makes a great point that what is really extreme is open-heart surgery, which is now commonplace. What else is extreme is the lack of nutrition in our diets, the amounts of medications we take and the lack of acknowledging what is really contributing to our unhealthy state.

I truly appreciate all the information the film provided and the undeniable facts concerning our food choices in America. The mixture of science and case studies of individuals saving their life by simply changing their food choices are astounding. I truly hope people take the good health message and take back their health. Check out this film when it gets to your area since there is so much more to learn! To find out more about this film visit forksoverknives.com.

Birthday at Portland Blind Cafe

Last Thursday I had the opportunity to attend the Portland Blind Cafe, a dining experience in the dark, to bring awareness to the blind community. I decided it would be an interesting way to spend my birthday and challenge myself to a new perspective. Luckily I had many friends on board with the idea as well.

This was the most amazing dining experience I have ever had. That whole night came alive since you have to concentrate on senses that are usually secondary to sight. While being seated, you had to feel the chars and figure out where your friends were seating. Then you had to feel for your dishes and discover the appetizer waiting for you on your plate. Luckily before we were seated, we were told what to expect. There would be a cold tea drink in a cup with a lid and straw to our right. A water jug was in the middle of the table, along with the salads and casserole dish since this was family style dining. I knew the open chutney container for dipping the southern dolma appetizer was gonna be trouble, and as I grabbed the casserole dish to pass it around, the chutney spilled all over my lap. Luckily people were not staring at my mishap since no one saw, and I was able to coordinate with others to find extra napkins to clean myself up. No worries. I was actually impressed with myself for dealing with the situation so well in the dark!

Passing around the food took good communication and actually serving yourself and getting the food on your plate, was a bit of a challenge. But that is what the night was suppose to be about after all, and I was loving it! One of the salads contained fruit and nuts and tasted very light and fresh. The casserole dish had a polenta base with other vegetables and parts of it tasted similar to gravy. Everything tasted amazing and vegan chef Ivy Entrekin was quite impressive!

The cello is one of my favorite instruments and I was telling others that if I could magically play one instrument, that would be it. When the cello started a solo piece, I could feel the music much more intensely and I could imagine myself being the person actually playing it. Suddenly my wish of instantly playing the cello came true (even if for only one song). The music of Rosh and The One Eye Glass Broken Band were incredible and I was truly appreciative of the experience.

I was extra fortunate that evening since someone mentioned in was my birthday while checking in, so I was treated to the entire room singing me happy birthday in the dark. People kept saying I must have been red from embarrassment, but I wasn't at all. No one even knew who they were singing to, although I did sheepishly say thank you when the song was over.

After the decadent chocolate mousse dessert and the music ended, a candle was lit and we could see around the room for the first time. I think we all imagined something different and were sad to see it come to an end, but I left feeling very blessed by the events of the evening. I look forward to the next one!

Egg and Dairy Free Baking Class Tonight!

As part of Try Vegan Week here in Portland, OR, I am teaching a class on egg and dairy free baking. Learn to veganize your favorite recipes and why vegan baking is so much more fun! Plus, I will be available to answer any questions you have about egg and dairy free alternatives, whole grain baking, gluten free info, veganism, how cute my rats are (especially eating tofu) and so much more!

Baking Without Dairy & Eggs
8 pm at Bay Leaf (4768 SE Division St.)

For more information please go to http://www.tryveganpdx.com/ or here is a link to the whole week’s schedule.



Biscuits made with a veganized buttermilk.

Portland's Vegan Iron Chef 2010

I have never seen an iron chef competition on TV so I was excited my first experience would be with Portland’s first Vegan Iron Chef competition organized by friends with Try Vegan PDX. Liz did an amazing job with the art direction and all the posters and everything was top notch. I was impressed with Jess’ directing abilities shouting for action to the runners to make sure everything got done. Who knew she could be so authoritative. I liked it! Of course there were tons of other volunteers for the pantry and donations and the venue and other things that Deanna, Tina, Cindy, Val and people I did not know got done. Personally, I enjoyed just being able to take a seat and enjoy. It was quite the show!

The competitors included Aaron Adams from Portobello who is opening at his new location this month. This is where I have found the best lasagna I have ever eaten and his friendliness and culinary knowledge is impressive.

Wes from Blossoming Lotus excels at raw foods in my opinion and has unique vegan options to choose from.

I have never eaten at Quasu’s Asaase Ital Palace food cart by PSU, but somehow I found myself routing for her. Maybe it was her mystery or the fact she was the closest to me on the stage with no formal training or maybe it was that I found her poster to be the most compelling.

The competition was fun to witness and the stage was hectic with chefs and their assistants trying to get everything done in the 75 minutes allotted and volunteer runners were busy trying to help and not be in the way. I think they did a great job. I was so jealous I did not get to taste anything since everything looked so tasty.

I especially appreciated Joanna from Yellow Rose Recipes since she explained more what she tasted rather than stating the obvious one judge did. In the end, Quasu was announced the winner, but I think the whole Portland vegan community were the winners that night.

This weekend in Portland...

For those of you in Portland, the must go-to event of the month is this Saturday at Multnomah County Library, central location from 1 – 2:30pm. Jess of get sconed! blog will talk all about her blog, eating locally, and being a Portland vegan. Samples will be available! Jess is one of the nicest people I know and her blog is fun and personal with amazing food pics and recipes. She knows more about the Portland food scene than anyone else I know.

Another must-see event is Margin of Certainty: from Veganism to Activism is an interactive workshop which will be led by Jasmin Singer, Farm Sanctuary’s campaigns manager. This one is on Sunday at 1pm located at Matt Dishman Community Center (77 NE Knott Portland, OR 97212) Classroom A. Let Live is putting on the event so show your support and learn something new!

I wish I could go and show my support for both of these events but my weekend is filled with volunteer work and studying. School is great but definitely takes a lot of time and commitment. My volunteer commitment is entirely worth it since I get to have so many precious interactions with wild creatures we're hoping to help at Audubon Wildlife Care Center.

Portland this weekend

So much potential fun this weekend!  All day Saturday is Veg Fest which will be bigger and better than ever!  Music, food to eat and plenty of samples, food demos and talks galore.  Admission is only $5 for all this.  There will be something for everyone at this event! 

 

The weather for Sunday is suppose to be nice.  When summer starts to go away I get a little sad, until I remember the great things about fall.  One of my favorite things to do in the fall is going to the Crystal Springs Rhododendron Gardens because there are less people in the park and the migrating water birds are showing up.  The most diverse combination of birds are seen around this time of year and I get so excited trying to find some less common sights such as mergansers, ruddy ducks and shovelers.  The air is also fresh and leaves start to change color and it reminds me how beautiful life can be.

Have a great weekend!