tag:blogger.com,1999:blog-69815920799945445142024-02-18T19:45:15.376-07:00Vegans Barking at the MoonMay all be free from suffering...Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-6981592079994544514.post-61895638568177905532013-11-29T11:09:00.001-07:002013-11-29T15:32:51.313-07:00ThanksLiving!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc1/999798_10202590687825637_791696844_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://scontent-a-sjc.xx.fbcdn.net/hphotos-frc1/999798_10202590687825637_791696844_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paul in his happy place.</td></tr>
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Thanksgiving used to be my absolute favorite holiday. Not only did I get together with my family, whom I love, but it was one of those few days a year of unbridled consumption without shame. My sister and I would pop open the champagne at about 9am and bond over potatoes and bubbles. It is in this state that we have decimated a number of garbage disposals by putting down quantities of potato peelings without thought. But I digress...</div>
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When Paul & I chose vegan and became all too familiar with the horrors of animal agriculture, particularly the birds, that joy was diminished. It was replaced with a wonderful curiosity and eagerness to make vegan Thanksgiving sumptuous.</div>
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<tr><td class="tr-caption" style="text-align: center;">Michele's 1st vegan Thanksgiving & she didn't miss the Turkey!</td></tr>
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I wish my family had more curiosity about spending a Turkey-less holiday with me, but as one family member said "_____ will not give up his bird." That is one special bird. Actually a V-Giving looks identical to what everyone is familiar with with the exception of the bird. </div>
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Most of you know I'm not a hard sell when it comes to veganism or exposing animal agriculture, and I won't start now. However, I do like to provide links for those whose interest is piqued. Bird animal agriculture is horrifically cruel. 45 millions turkeys ended their short, miserable, dirty, lives for Thanksgiving 2013. Here is <a href="http://www.butterballabuse.com/" rel="nofollow" target="_blank">one link</a> regarding this. To find out more about how amazing and loving turkeys really are, please visit my favorite group, <a href="http://www.woodstocksanctuary.org/meet-the-animals/turkeys/" target="_blank">Woodstock Animal Sanctuary's</a> turkeys. Did you know that turkeys love listening to music, especially classical music?</div>
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Our menu for this year was:</div>
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<li style="text-align: justify;">Sherry laced "crab" stuffed mushrooms</li>
<li style="text-align: justify;">Cranberries & orange sauce</li>
<li style="text-align: justify;">Garlic mashed potatoes with cashew creme</li>
<li style="text-align: justify;">Whipped pecan candied sweet potatoes</li>
<li style="text-align: justify;">Green beans with mushroom creme and crispy shallots</li>
<li style="text-align: justify;">Stuffed Vegan Roast en croute </li>
<li style="text-align: justify;">Crispy Vegan Roast stuffed with apricots and sage.</li>
<li style="text-align: justify;">Bread stuffing with vegan sausage.</li>
<li style="text-align: justify;">Maple pecan pie</li>
<li style="text-align: justify;">Pumpkin Pie</li>
<li style="text-align: justify;">Brownies</li>
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This is an auspicious occasion as this is the first time I'm sharing an original recipe (well, nothing is completely original, perhaps I should say it is an innovation on a standard). If you are still in redneck heaven with Campbell's cream of mushroom and French's fried onions, I get it. However, if you are yearning for this with an upscale twist, I'm pleased to oblige.</div>
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<tr><td class="tr-caption" style="text-align: center;">Green Bean Casserole w/ Mushroom Creme & fried Shallots</td></tr>
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<b><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;"><u>Green bean casserole</u></span></b></div>
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<i><i>For the mushroom cashew cream:</i></i><br />
1c organic whole raw cashews (do not use cashew pieces, they are too dry to make the cream)</div>
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1.5c vegetable broth</div>
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1T and 1t of arrowroot powder<br />
8 oz. mushrooms sliced (I like to de-stem them prior to slicing)</div>
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<i><i>For the green beans:</i></i></div>
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1 lb. green beans, cleaned and ends trimmed</div>
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1-2 cups shredded vegan Cheddar cheese (my fave is Daiya brand)</div>
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1T olive oil<br />
Ground black pepper</div>
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<i>For the fried shallots:</i></div>
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6 large double-shallots</div>
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High heat frying oil (organic canola, safflower or sunflower oil)</div>
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2 cups Flour for dredging</div>
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<i><i><b>The night before:</b></i></i><br />
Cover cashews with filtered water and let soak overnight, or at least 8 hours. If you have a high powered blender (<a href="http://www.vitamix.com/" rel="nofollow" target="_blank">Vitamix </a>or <a href="http://www.blendtec.com/" target="_blank">Blendtec</a>, you can reduce soaking time to 2-3 hours, however, longer is better).</div>
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<b><b><i>The day of:</i></b></b><br />
Add green beans to a pot of boiling water (salt the water if at altitude). Cook until bright green ( approx 5-7 minutes) and the transfer to a colander. Place ice cubes on top to stop cooking for about 5 minutes. Drain and place in casserole dish.</div>
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Meanwhile, drain the cashews and add them with broth and arrowroot powder to blender. Blend until smooth and creamy, scraping down the sides, as needed. If you have a high powered blender like a <a href="http://www.vitamix.com/" target="_blank">Vitamix </a>or a <a href="http://www.blendtec.com/" rel="nofollow" target="_blank">Blendtec</a>, this will take only a couple of minutes. Lower powered blenders could take up to 5 minutes. Scrape out with flexible spatula, and set aside.<br />
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Heat 1T olive oil in pan and cook mushrooms until soft, and most of the liquid from them has evaporated. Remove from heat and fold in cashew creme. Add ground black pepper. Taste for seasoning. Set aside.<br />
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Add the flour to a mixing bowl. Slice shallots, and while they are still moist, add them to the flour and stir to coat. Heat 1/2" of oil in fry pan. Shake of extra flour prior to frying. When oil is hot (test by adding a small piece of shallot, it should sizzle immediately), add shallots in batches. Fry in one side the turns I a slotted metal spatula to the other side. Drain on paper towels and add salt.<br />
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<b><i>Frying Tip:</i></b> If you need to add additional oil, do so in between batches and allow oil to get hot again. Adding shallots to oil that is not very hot will allow the food to soak up oil, rather than fry, resulting in soggy shallots.<br />
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<b><i>Assembly: </i></b>Pour mushroom creme mixture into casserole and fold in cheddar. Cover with foil and bake at 350F for 15-20 minutes until warmed and cheese is melty/soft (vegan cheese sometimes take longer to melt than dairy cheese). Remove foil, add fried shallots to top, and bake an additional five minutes so shallots are crisper.<br />
Serve hot.<br />
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<i><b>Time Saving Tip: </b></i>Everything can be made and assembled up to 2 days before, except for the fried shallots.<br />
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Next year, y'all are invited.<br />
<br />Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-42359217260788658922013-11-27T11:02:00.001-07:002013-11-27T11:02:49.215-07:00Love & Food<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Yam & Green Chili Pirogi</td></tr>
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Happiness is not the best muse for songwriting, but it is my muse for cooking. So after a 2 year hiatus, this blog will resume.<br />
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My cooking commitment this winter will be to two things: Bread and Cheese.<br />
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Cheese. Yes. Vegan cheese. Don't laugh or you won't get any. My first unsuspecting suspects will be at the annual vet clinic Holiday Party in 3 weeks. I have my supplies coming 2-day air from Amazon.com (you really must get an Amazon Prime account. Free 2nd day shipping and tons of movies to watch for free. It's the best deal in town).<br />
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My first attempts will be a Chevre, Brie, and a hard cheese - probably the Harvest Cheddar. I will document as I go along.<br />
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<tr><td style="text-align: center;"><a href="https://scontent-b-pao.xx.fbcdn.net/hphotos-frc3/p480x480/1465349_10202539385183103_377953271_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://scontent-b-pao.xx.fbcdn.net/hphotos-frc3/p480x480/1465349_10202539385183103_377953271_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate cake w/mocha buttercream</td></tr>
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High altitude baking does present a challenge, but as I've become more adept in the cake & pie department (still far from my goal), I think I'm ready to tackle yeasty things. My last attempt with Cinnamon Rolls, were a success, which was inspiring. The decadent looking cake on the right is a chocolate cake with mocha buttercream. I was also trying my hand at a little entry-level decorating. I'm glad I sing better than I decorate. Regardless of beauty, I took half to Sunday's Unity meeting and the other half to work at the clinic. Needless to say I'm glad I reserved a slice for Paul & I as it was demolished in no time flat.<br />
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One of the reasons I started this blog was I kept getting asked "What the hell do vegans eat, anyway?" and this is my loving response. Tomorrow you'll see that Thanksgiving can be decadent, overindulgent, and cruelty-free.<br />
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Happy Thanksgiving and Happy Hanukkah to all!<br />
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<br />Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-5564961197974580312011-06-26T20:07:00.000-06:002011-06-26T20:07:18.315-06:00Thai Curry & Tendinitis<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">My mother left a message on my voicemail. She is (once again) insisting that any set list I put together include Me & Bobby McGee. I swear she'll have me singing that at her funeral. </span></span><br />
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</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">However, she is usually dead on with critiquing either my performance or my song choices. So in it goes.</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">I am icing my left arm as my intensive practice schedule is threatening me with a wicked case of tendinitis. I've been told that this is not abnormal and to basically suck it up (of course alternating with heat & ice).</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">Since it's been a while since I've performed, I think I'll need to find a random venue where I can get a feel of what's in store; maybe have some people over and give a small in-home concert. The new part of the equation is that I've never accompanied myself on guitar - even when I did so on the keyboards, I was never quite comfortable solo; I've always felt at home with a band. If my karma keeps going as well as it has, I'm sure musicians will be dropping into my life very soon.</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsvGtP-on9HpQhA9d4mbU_spxakWzM9B_l_tuNRD6eO9ZSE9TaUm5JOhxEllY6YxYDzVFYxAP8WhcnXEFrMUXeaRPdLVZMKYj2htKRjtXrc8ncWYVoEfoVCnaI4Ng-3NeQRraKiS1ei8/s1600/Model-CS257.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsvGtP-on9HpQhA9d4mbU_spxakWzM9B_l_tuNRD6eO9ZSE9TaUm5JOhxEllY6YxYDzVFYxAP8WhcnXEFrMUXeaRPdLVZMKYj2htKRjtXrc8ncWYVoEfoVCnaI4Ng-3NeQRraKiS1ei8/s320/Model-CS257.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: inherit;">I dropped off my Ovation at a luthier today. Good news - an inexpensive modification to the nut & saddle should enable me to get more time on her. She should be ready in the next day or two. Another serendipitous meeting.</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">Made some amazing Thai curry vegetables for dinner; trying to keep my food relatively simple, which works best for performing.</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">Yes, Virginia, there is life after love - hopefully there will be love after love, too~</span></div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com1tag:blogger.com,1999:blog-6981592079994544514.post-14211403942242380402011-06-24T09:34:00.000-06:002011-06-24T09:34:21.744-06:00Zen Mind, Beginner's MindI have to keep reminding myself that every day I begin all over again. Zen masters call this "beginners mind." <br />
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So after a self imposed retirement from music of 10 years (coincidentally, the length of my marriage), having sold all my keyboard and other various equipment prior to moving to New Mexico, I find myself with just a guitar and a longing to feed my soul again.<br />
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Officially, I've been playing guitar *seriously* for 3 months (again, coincidentally, the length of time I've been on my own again). I'm outside practicing and a neighbor comes by after hearing me practice (not a small feat in a rural area - you really have to go out of your way to "come by") and offers me a paying gig for an artist reception she's having at her gallery in September. <br />
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What do you <i>think</i> I said?<br />
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Then, a couple of days later, the musical director at the Unity service where I go asked If I'd like to fill in for her when she needs a Sunday off. I said - "Sure, when you think I'm ready." She said "You're ready".<br />
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So now I have even more reason to capitalize on my obsessive compulsive practice schedule -- so I don't embarrass myself too terribly within the next couple of months.<br />
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It really is like starting all over again. Although I've played countless gigs (primarily as a lead vocalist, and filling in with some keyboards), all over NYC for many years, I feel like a complete novice. New instrument, new material, and a major hit to my confidence (which used to be unshakable) due to the sad course of my relationship.<br />
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Needless to say, if I'm going to be standing in front of people again warbling, then I need to look my best. This has definitely influenced my cooking. Back to simple salads and staying off of sugar as best as I can (I did make some delicious strawberry/lime sorbet last night - it was so hot in the house and I really needed something cold).<br />
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So here come the salad days of summer...Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-65527036200413800322011-06-05T13:35:00.001-06:002011-06-05T14:28:18.149-06:00Herb Garden: The Bitter and the SweetThe patch of earth beside my front door has always been problematic. Last year I put in a yarrow and Russian sage plant, threw some new gravel over it and declared it a xeric zone. The patch knew I was faking it as much as I did. It was, at best, a temporary solution.<br />
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We were supposed to create the huge vegetable garden this summer, but going forward solo, that was out of the question. So back to this little patch. It seems one of my many lessons this year is having the ability to go forth and create, but in manageable quantities.<br />
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Gardening is a wonderful excuse for indulging in control. In the inhospitable environment of the high desert, it takes more than desire to grow. It is not "woman vs. nature" as much as "woman working with nature." You really can't get around it - try to bully this land and it will bite back. Hard.<br />
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So back to the patch.<br />
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As much as my ego was screaming brussels sprouts, broccoli and eggplant, my wiser self acknowledged that perhaps parsley, cilantro, chives, mint and lavender would be more appropriate for an herb garden. A modest, serene herb garden.<br />
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One thing about herbs is that they are not so picky about their soil. There's a lesson in there, somewhere. After some time raking out what gravel I could, a handful of soil amender and the patch has now become a garden.<br />
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</div><div class="separator" style="clear: both; text-align: left;">This autumn, I'll relocate the yarrow and Russian sage.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As with all landscaping projects, I always feel an amazing sense of accomplishment, as well as peace and a touch of awe upon completing a phase. A new feeling: bittersweet. Even though I am feeling pretty wonderful, I did find a few tears to help water this new garden. It's times like these the reality that we are pack animals hits home; and that life is best when shared. So I'll share it here, instead.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My yarrow called out to me this morning:</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3rO_IO5EL6buRtPa61PcyQ0rdn8TDzG9PWpKJschz1M94AGFLdbTfDOPGMXkj4jR8-ncUNxjkuzxixiEPhF5l8XAxoc-u_tAgiDTkSkizwM0lGVhDj6pFhQ9VZTIstfiUX-RdffWifs/s1600/yarrow-original.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3rO_IO5EL6buRtPa61PcyQ0rdn8TDzG9PWpKJschz1M94AGFLdbTfDOPGMXkj4jR8-ncUNxjkuzxixiEPhF5l8XAxoc-u_tAgiDTkSkizwM0lGVhDj6pFhQ9VZTIstfiUX-RdffWifs/s400/yarrow-original.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">..and of course, it's water colored rendered cousin:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IrmhT7TXHT6UGTr5TwlmFAfC8l_dmL8HQWTiC0lHgQE8tYHelOYibFZDok8ukh3YqTMj9moijDrurcXLpolVdvJ_8GZh-20IIxoexfGlF10Z2DvZzbOeVCY8B5ppIjAnm0tDQc2w_iE/s1600/yarrow-poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IrmhT7TXHT6UGTr5TwlmFAfC8l_dmL8HQWTiC0lHgQE8tYHelOYibFZDok8ukh3YqTMj9moijDrurcXLpolVdvJ_8GZh-20IIxoexfGlF10Z2DvZzbOeVCY8B5ppIjAnm0tDQc2w_iE/s400/yarrow-poster.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;">Oh - almost forgot - the sweet: Lemon Coconut Bundt cake for the party</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IR7_5G_X_STEip7Sqh2bv_5gyQV_vhcc2LHLWai1eQimuYMVInv7JUlMtRtEjfewM2nBmr3q-z50AMmS73NByIg82VepnhHId_nDFlcDDrBuRobZlL5Yl5UOQIY08MHhybdrAxxrnuU/s1600/lemon-coconut-bundt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IR7_5G_X_STEip7Sqh2bv_5gyQV_vhcc2LHLWai1eQimuYMVInv7JUlMtRtEjfewM2nBmr3q-z50AMmS73NByIg82VepnhHId_nDFlcDDrBuRobZlL5Yl5UOQIY08MHhybdrAxxrnuU/s1600/lemon-coconut-bundt.jpg" /></a></div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-64087809198871110392011-06-04T15:42:00.000-06:002011-06-04T15:42:48.810-06:00Bumblebees and ButtercreamThree years ago, I had a lovely vegetable garden. A horney toad, named "Bob" took up residence in my parsley. It seems that this summer a Bumblebee has something to teach me.<br />
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No sooner did the butterfly bush get comfy, my new friend showed up:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhervXNok9o18pMfbmrBskPIDFS07u7_ize25SGEDboBYEdBlmqI9SSPchEaEDeA5UF6fIR_tU5IEAxHMI6Gvr_4EF0L7tJhA1AGDLAbIq0000hxV7ONaNk1qHvjgYz1ZBDrpj-6Mt2i3o/s1600/butterfly-bush-orig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhervXNok9o18pMfbmrBskPIDFS07u7_ize25SGEDboBYEdBlmqI9SSPchEaEDeA5UF6fIR_tU5IEAxHMI6Gvr_4EF0L7tJhA1AGDLAbIq0000hxV7ONaNk1qHvjgYz1ZBDrpj-6Mt2i3o/s640/butterfly-bush-orig.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">He's not shy and allows me to get <i>really </i>close. I'm so impressed with this photo, I've posted it on just about every online community I'm in, along with this photoshopped version which may have to be my next tattoo~:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbO7zkr-JLRr0jivr4I_DttBC4Hcm5JkWJNiQT5TxQHlOjPuRXyrpPQt9X74OZAAVHBflmHj6_jrPw1XHEgvBRXd7k6tzCN29EHcdpCDm52-yvPSccXYl6NimbnRhFecOMWMDil2Uz-PA/s1600/buterflyspeckled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbO7zkr-JLRr0jivr4I_DttBC4Hcm5JkWJNiQT5TxQHlOjPuRXyrpPQt9X74OZAAVHBflmHj6_jrPw1XHEgvBRXd7k6tzCN29EHcdpCDm52-yvPSccXYl6NimbnRhFecOMWMDil2Uz-PA/s640/buterflyspeckled.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Tomorrow is a going away party for a very special person who is leaving Taos. We have been asked to bring dessert. I think I'll have to do a vanilla cake with raspberry & chocolate vegan buttercream filling and icing. I wish I was as good with a pastry bag as I am with a camera, as I'd love to decorate it with bumblebees~</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-39346229604881226072011-06-03T19:52:00.006-06:002011-06-03T22:58:35.366-06:00The Buddha and the BumblebeeActually, I don't believe there is a Sutta referencing this, but today, the moment of stillness which encapsulates the essence of the world manifested itself as this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQqZIFtYEYMdZizazcvyVjYO3zzWEQUC_7gNQzaCET4tEkXEw3ChwxERHlVInb9W7hw1bNRkhnkrT0BY31r6ZSjG4bgZl_TlftJkAE1jyQUD_alItemSx6swg4B34TmcWRThyphenhyphenUd9UBhw/s1600/bumblebee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQqZIFtYEYMdZizazcvyVjYO3zzWEQUC_7gNQzaCET4tEkXEw3ChwxERHlVInb9W7hw1bNRkhnkrT0BY31r6ZSjG4bgZl_TlftJkAE1jyQUD_alItemSx6swg4B34TmcWRThyphenhyphenUd9UBhw/s1600/bumblebee.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">and looking up, I saw where all my yarn scraps had gone on to be transformed:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAAkL21VXdVqEMvKWmY8I0sTS5wS1RJMVcOiCAwtRNhbQSAQKSyTjR63zRCoaH0jSOhvk8DK_5u1KYNzcJe37TIZ0EAVvZ2PS1OjOB8zeOCWUKvVTGaIhQOlZ7dPJcR9sdW6Mv_WBb84/s1600/bird%2527s-nest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAAkL21VXdVqEMvKWmY8I0sTS5wS1RJMVcOiCAwtRNhbQSAQKSyTjR63zRCoaH0jSOhvk8DK_5u1KYNzcJe37TIZ0EAVvZ2PS1OjOB8zeOCWUKvVTGaIhQOlZ7dPJcR9sdW6Mv_WBb84/s1600/bird%2527s-nest.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">..and by slowing down and paying attention, my wish for a comfy spot to sit in this beauty was realized when I drove past the<a href="http://piecestaos.com/"> thrift store</a>:</div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJtUHzLN73lbkKH26OTtnS4q1C5bsvByz2bpAKpnRvl7j2IcLYlnS1z2lg7jQiQNGIXC2Judub6WKmrmfex9r7kyfLb_uL1sUdKr9HVmlSpd6WIzFSskplXYAvMBOD3P-oj8c4o3Z8nw/s1600/chairs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJtUHzLN73lbkKH26OTtnS4q1C5bsvByz2bpAKpnRvl7j2IcLYlnS1z2lg7jQiQNGIXC2Judub6WKmrmfex9r7kyfLb_uL1sUdKr9HVmlSpd6WIzFSskplXYAvMBOD3P-oj8c4o3Z8nw/s1600/chairs.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Major score~</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">and the transformation of desert into sanctuary continues:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2T2YAdXyIkOMmlUrF3sQ7hukNJGwVXmDgdeDGni0mQdQbprfNJjLfuM_hvzDKW5HFYKc21vIqxZ9-YqH1uJGT67rx4LeDGc4u84Nuukez3AFNR7WuYan9jGe-NEqCVAQRRllPeKs923c/s1600/coneflowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2T2YAdXyIkOMmlUrF3sQ7hukNJGwVXmDgdeDGni0mQdQbprfNJjLfuM_hvzDKW5HFYKc21vIqxZ9-YqH1uJGT67rx4LeDGc4u84Nuukez3AFNR7WuYan9jGe-NEqCVAQRRllPeKs923c/s1600/coneflowers.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ANmM-Ptz-RDhWziuz_j6aEsSRFuF35GsYiolhyDXwGl1O7rPFg2mNCEa0uQTgi-Y_rcdIYfnakFL-jdLLfrFWEfkooWTS-Kv4zbltZDX0oJoGy0UFxvyFfiXjLe1l_L0aB0ftBSlvp0/s1600/view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ANmM-Ptz-RDhWziuz_j6aEsSRFuF35GsYiolhyDXwGl1O7rPFg2mNCEa0uQTgi-Y_rcdIYfnakFL-jdLLfrFWEfkooWTS-Kv4zbltZDX0oJoGy0UFxvyFfiXjLe1l_L0aB0ftBSlvp0/s1600/view.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">...with much gratitude to my friend, Cate, who helped me slow down, and realize I don't have to cultivate my garden (or my life) all at once.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com1tag:blogger.com,1999:blog-6981592079994544514.post-75771490096614922922011-05-15T21:57:00.001-06:002011-05-15T21:57:17.443-06:00Real vegans eat quicheAfter the success of the onion pie, I tried my hand at a broccoli quiche from <i>Vegan Brunch</i>. I had the ingredients on hand, nothing exotic, and in less time that I expected, <i>voila</i>:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVVMsduLh2-t5aPgPyQDYC2tTYV-rx8eoHDERVQJ9xT5gtdq9JJBgbeLdEXziYLYiFixpV-tdQuXTtaROzkBuaWWczFSyHyWveAQjSXrKkA4ySr4OS0VrySPopqyZPQDBvPUqGu4EHJI/s1600/quiche.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVVMsduLh2-t5aPgPyQDYC2tTYV-rx8eoHDERVQJ9xT5gtdq9JJBgbeLdEXziYLYiFixpV-tdQuXTtaROzkBuaWWczFSyHyWveAQjSXrKkA4ySr4OS0VrySPopqyZPQDBvPUqGu4EHJI/s320/quiche.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccoli Quiche</td></tr>
</tbody></table>I'm taking in to work tomorrow for breakfast. Nothing gives me more satisfaction than to feed non-vegans (and have them enjoy it!)<br />
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</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-35366523362612838192011-05-14T09:35:00.002-06:002011-05-14T09:43:45.459-06:00Dinner for Four-Girls Night InIt is great when you like the people you work with. I happen to work with a number of interesting, talented, diverse women at the vet clinic. And as part of getting my cooking mojo back, I invited them to dinner last night.<br />
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<b>The Menu:</b><br />
Mushroom-Walnut 'Pate' with crudités<br />
Onion Pie<br />
Paella<br />
Asparagus wrapped win phyllo tied with chives<br />
and for desert: vanilla cake with chocolate buttercream frosting.<br />
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I actually had a bruschetta planned, but it was obvious there was going to be plenty for food and I gave myself a break.<br />
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Jenn brought a chickpea & potato curry that she found on <a href="http://allrecipes.com/">allrecipes.com</a>, which was not only her first foray into vegan food, but delicious (she also brought vodka , which was equally delicious), and fruit. Sadie made what I am sure was an amazing pasta dish, but had an encounter with gravity earlier in the day from which her dogs benefited. Victoria brought a lovely bottle of red.<br />
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The onion pie was from <a href="http://www.amazon.com/Vegan-Table-Unforgettable-Entertaining-Occasion/dp/1592333745">Vegan Table</a>, one of my favorite cookbooks, especially for company. I've been wanting to try this kind of recipe for a while (my next adventure will be a broccoli quiche) and I was not disappointed:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78oxBFsa6nHbQDYlhTaoDucWPzUchi_QCif2y7Lv3taQYQJMB_yKNLbU_skimGdVVqqGMdXJy0lj-9EpZRHpsOna7s0OMaY4649-udTKFDU52eXqxN7XPWkF3LMvJnFkYkitnIrvOg9o/s1600/onionpie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78oxBFsa6nHbQDYlhTaoDucWPzUchi_QCif2y7Lv3taQYQJMB_yKNLbU_skimGdVVqqGMdXJy0lj-9EpZRHpsOna7s0OMaY4649-udTKFDU52eXqxN7XPWkF3LMvJnFkYkitnIrvOg9o/s320/onionpie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion Pie</td></tr>
</tbody></table>It was sweet and savory all at once and the tofu/almond milk mixture set up very well. The nutmeg is definitely the secret ingredient.<br />
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</div><div>I've shown the paella before, but in case anyone has forgotten, here it is again, from a previous dinner:</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsao2NeksZHAp9brA64cW1Tkf9RdAbY5ZeHxloWFUN1wumnCFlITjbP_AWa51HUrOqqG6BYdrKZyzPBKtrBh8xjmvpHW7CqJn4xXB7DmBCTBYxRV6WdtCG8c8NxMQDpw8NjNrSZu_oAQ/s1600/paella6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsao2NeksZHAp9brA64cW1Tkf9RdAbY5ZeHxloWFUN1wumnCFlITjbP_AWa51HUrOqqG6BYdrKZyzPBKtrBh8xjmvpHW7CqJn4xXB7DmBCTBYxRV6WdtCG8c8NxMQDpw8NjNrSZu_oAQ/s320/paella6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The asparagus in phyllo tied with chives is a wonderful presentation and easier to make than you think. The trick is to blanch the asparagus for 3 minutes in boiling water and then immerse them in ice water to stop cooking. When baked, they don't overcook. Yes, that <i>is </i>a rosemary-tini in the upper left hand corner. I hereby declare it the official drink of the women of the vet clinic. BTW, this is an 'original recipe.'</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsV1TSu8mhgCZXUx7Jxaj7ul1QMWYyu3EwjzIyk09zzTmQgyLwsIkvrQfF33z9Eec7n9A40-v4RdY_JQl4vALa-X8-8NVI7hFZF1JIegk6Y3FhF75jfTcTaewQ3NNDlpfuBmhpvlm5Xpk/s1600/asparagusphyllo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsV1TSu8mhgCZXUx7Jxaj7ul1QMWYyu3EwjzIyk09zzTmQgyLwsIkvrQfF33z9Eec7n9A40-v4RdY_JQl4vALa-X8-8NVI7hFZF1JIegk6Y3FhF75jfTcTaewQ3NNDlpfuBmhpvlm5Xpk/s320/asparagusphyllo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus in Phyllo tied with chives</td></tr>
</tbody></table>And for desert, with fruit to assuage our guilt, we feasted on a single layer vanilla cake with chocolate buttercream frosting. I have been a bit baking challenged at this altitude, but am learning the high altitude modifications and getting better each time. This time I used Earth Balance ('faux butter' and non-hydrogenated), rather than canola oil for the fat, and I really liked the way it came out. It takes a little more effort, but I thought it was worth it. The recipe was from <a href="http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739">Vegan Cupcakes Take Over the World</a> by Isa Chandra Moskowitz, and I just made the cupcake recipe into a single layer cake. The frosting is from the same book.</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgRNfMHLSpGwzedzss9PDq0bQbJJiAfkf6t3jEOwpVd8ht0mCjOSDBek-0WM_-RoUdQCcFUgZZTSKdO4J0G67pHZZ_IggiSRx7v_pA3tpmXahRz18Xqt16zSUJufAVb8_UMuC9l2ckq8/s1600/vanillacake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgRNfMHLSpGwzedzss9PDq0bQbJJiAfkf6t3jEOwpVd8ht0mCjOSDBek-0WM_-RoUdQCcFUgZZTSKdO4J0G67pHZZ_IggiSRx7v_pA3tpmXahRz18Xqt16zSUJufAVb8_UMuC9l2ckq8/s320/vanillacake.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla cake with chocolate buttercream frosting</td></tr>
</tbody></table>I'm glad they girls took some home, because as I say "the more you eat, the less I weigh."<br />
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</div><div>And finally, my friends, enjoying it all:</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-t0Tlt6tPWnUqRzRL9ewHZAyk6LByirlL7gZzqrzvEOZ45X0EktYGuq-0-DPZr4qBN-fVK11o2QjnDST3VoT6aJkRlsYqW2HE6FhYg7brQzMohdbJGA-zHeDvGS2IfotAsr7Ee8FSg0/s1600/girlsdinner.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-t0Tlt6tPWnUqRzRL9ewHZAyk6LByirlL7gZzqrzvEOZ45X0EktYGuq-0-DPZr4qBN-fVK11o2QjnDST3VoT6aJkRlsYqW2HE6FhYg7brQzMohdbJGA-zHeDvGS2IfotAsr7Ee8FSg0/s320/girlsdinner.jpg" width="258" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from left: Victoria, Sadie, Jenn</td></tr>
</tbody></table>A lovely Friday evening.<br />
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</div></div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com1tag:blogger.com,1999:blog-6981592079994544514.post-32119923510064514892011-05-07T17:43:00.002-06:002011-05-07T17:44:58.648-06:00Dinner for OneIt's nice to be cooking again. It's like Spring: a sign that life is back. So why is food so much tastier when cooking for someone else? I love cooking, I love making good meals for myself, but the act of feeding someone is the nurturer in action. Everyone needs to eat; but so few really eat well.<br />
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Tonight it is un-chicken piccata and broccoli. Wine, lemon juice, <a href="http://www.earthbalance.com/">Earth Balance</a>, capers, shallots, garlic and parsley. The un-chicken is by <a href="http://www.gardein.com/">Gardein </a>- possibly the most amazing product on the planet; looks and chews like chicken cutlets and tastes amazing.<br />
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To add some ambiance, a vodka lemonade with a sprig of rosemary. Use only Simply Natural lemonade, hands down the best on the planet. The rosemary gives it that <i>je ne sais quoi<span class="Apple-style-span" style="font-family: arial, helvetica, 'bitstream vera sans', clean, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;">. </span></span></i><br />
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When I spoke to him last he admitted he missed my cooking and that he'd probably never eat that well again. I don't know how to feel about that. Part of me is glad he appreciated that; and part of my is so sad that that is all that he walked away with.<br />
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When you are really good at one thing, does that make you deficient in others? How do I become a chef at love?Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-65651135837843380822011-05-05T15:22:00.008-06:002011-05-05T15:40:51.586-06:00A Gift of GraceWhen traveling through the <a href="http://en.wikipedia.org/wiki/Dark_Night_of_the_Soul">dark night of the soul</a>, everything that was once comforting seems empty; everything that had meaning is meaningless. There is no visible light leading out of the woods. And when faith seems dead, it takes an act of even deeper faith to "act as if."<br />
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There are two things that connect me to the Divine: cooking and music. I had interest in neither 4 weeks ago, and couldn't imagine every having interest again. Then, at a <a href="http://en.wikipedia.org/wiki/Kirtan">kirtan </a>concert Monday night, during the last chant, something shifted. The dam burst, and sobbing through the song, I saw the light of day again.<br />
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The next morning I woke up dry-eyed, clear; happy. I've woken up that way since. I picked up my guitar again and later, started cooking. Last night for dinner it was Thai Green Curry with Bok Choy; today, Tortilla Soup:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUigcT2mQPaYHLRXlgczuaewZA5YC-TEbrBcBOj-Occk7SfXBheannCiEbp5UFQ8ahjKozXpxLvx-TzKDbl4O1LgJ0FIBpMm6l8hpUHnvM1f0BlrfmnCzrVQBq_Il8fpo2GtOwAQ19dds/s1600/tortillaSoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUigcT2mQPaYHLRXlgczuaewZA5YC-TEbrBcBOj-Occk7SfXBheannCiEbp5UFQ8ahjKozXpxLvx-TzKDbl4O1LgJ0FIBpMm6l8hpUHnvM1f0BlrfmnCzrVQBq_Il8fpo2GtOwAQ19dds/s320/tortillaSoup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Tortilla Soup</td></tr>
</tbody></table>And, this is the chant that brought me home: <a href="http://www.nkbashram.org/">Baba Hanuman</a>, interpreted by <a href="http://www.shantalamusic.com/">Shantala</a>:<br />
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Thank you Heather & Benjy; Thank you Baba~Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-91023405348848784982011-04-28T19:02:00.001-06:002011-04-28T21:31:04.311-06:00Was I wrong to think a blender could save a marriage?A friend of mine recently said I was going through an AFGO, Another Fucking Growth Opportunity. Quite a novel way of describing my recent separation from my husband. What does this have to do with veganism and food? Nothing. Everything.<br />
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Not long before he left, he bought me a <a href="http://www.vitamix.com/">Vitamix</a> for my birthday. I had been wanting one for over a year. For those who don't know, Vitamix is a crazy nuclear strength blender.<br />
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It turns cashews into cashew cheese, fruit, soymilk & ice into sherbet, and makes the best green smoothies on the planet. I incorporated this new kitchen tool into my daily regime and made some amazing meals for us.<br />
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Us. There's the rub.<br />
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The saying goes that a way to a man's heart is through his stomach. That was an easy area of expertise for me. Food has always been love, and I love my husband mucho.<br />
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As things deteriorated quickly, I cooked faster and faster. I whipped up desserts on a whim at 9PM; I made green smoothie after green smoothie, thinking that the healthful and very delicious benefits would heal his heart as it could heal the body. I thought that each meal we shared together would speak volumes of my love.<br />
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Maybe he thought that by buying me the blender, I could put aside the unresolved issues. Not any less rational than me thinking the blender could save our marriage.<br />
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He left almost a month ago and we haven't spoken; I've barely cooked a meal since then. I didn't touch the Vitamix until today. Cooking was always a team sport, with me throwing the pass, and him being the receiver. I didn't remember how to play Solitaire.<br />
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Today I made a green smoothie. It was a big step. It didn't taste as good as I remembered; I guess the missing ingredient was love. I'll have to remember to add that next time.Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com2tag:blogger.com,1999:blog-6981592079994544514.post-42614721007187851662011-03-26T14:34:00.000-06:002011-03-26T14:34:49.928-06:00World Cuisine: Gyro & PaellaI have a lot of catching up to do, now that Meatout 2011 is over. There's been some heavy duty lovin in the kitchen that I must talk about.<br />
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Faux Meats:<br />
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There are a couple of camps in the vegan community about faux meats. Some people think it is okay when in transition, but that it is 'too processed' for normal consumption. Others feel that meat analogues, especially the recent, really good ones, are too much like eating animal flesh, and they therefore, eschew it.<br />
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Then there's my opinion. I love them. Abso-freakin-lutely love them. Boca crumbles for putting in chilis, and anything that traditionally calls for crumbled hamburger, as well as their 'chich' nuggets and patties for wraps; Gardein Chili Lime 'chick' strips for everything and their cutlets for piccatas; their 'beef' tips taste a little greasy when browned in olive oil and are perfect for gyro-type wraps:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiK4fsXBtTCvMcs7ffJyy5nRq7lHRVSVIw7tC-6JIAE5Z054BiwTzcS5r58MhAAeF6LAXQtASVDH2SHtqaKHF9IybuKIKI2vCPUNC6IwtzXU2k2SyFWeQMexrezoDNeEACG5eFZh8_hFg/s1600/gyro%257E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiK4fsXBtTCvMcs7ffJyy5nRq7lHRVSVIw7tC-6JIAE5Z054BiwTzcS5r58MhAAeF6LAXQtASVDH2SHtqaKHF9IybuKIKI2vCPUNC6IwtzXU2k2SyFWeQMexrezoDNeEACG5eFZh8_hFg/s320/gyro%257E.jpg" width="239" /></a></div><br />
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I used a horseradish "mayo" (thank you Vegenaise), and veggies. It was sublime. Really.<br />
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The other faux meat I bow at the alter to is anything by the Field Roast company. What is an advantage to their products is that they are not soy based for those of you who have allergies issues with soy. The three flavors of their sausages are apple & sage, chipolte, and Italian.<br />
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For the paella, use the Italian. The fennel is what really replicates the flavor and in my personal opinion, the texture is as satisfying as it gets. By the way, this recipe is from the Conscious Chef by Tal Ronnan, and for copyright purposes, I cannot reprint it, but I'll tell you what is in it.<br />
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I have all but forsaken my All-Clad cookware in favor of a couple of Lodge cast iron pans and Lodge dutch oven. I cannot tell you how much I am in love with these. Not only can they fit any budget, they actually work better, and I can for most purposes, forgo the non-stick pans.<br />
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First, saute diced red pepper and onions:<br />
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</div><div class="separator" style="clear: both; text-align: center;">Oyster mushrooms are used to replicate mussels. Their stems are edible and have a chewy texture to them. Adding a sheet of crumbled dried nori, gives them a 'fishy' flavor:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHSNhsp6cDtWR02HB4g3WGhew1jIXZlkTdWe7gbZPuYN7CPoti-fiGOeqan2ZgCq2mu3AHfIByxfTLTkpNtEI1TtrCQOCNPoHY84eBkf4Ri_1X4JcLRN2dkW3_xEuqeHKJwxOmCO7sLg/s1600/paella3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHSNhsp6cDtWR02HB4g3WGhew1jIXZlkTdWe7gbZPuYN7CPoti-fiGOeqan2ZgCq2mu3AHfIByxfTLTkpNtEI1TtrCQOCNPoHY84eBkf4Ri_1X4JcLRN2dkW3_xEuqeHKJwxOmCO7sLg/s320/paella3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The broth is added to the first pan as well as the rice. Although the recipe calls for "paella" rice, I used arborio, which is a risotto rice. It works wonderfully and adds a fullness to the dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7IVSLlkJlB9d7cOMdORmQNnfGR364yRp60Ee_E45JGtPa9BnZb354y4xeEzok2C9a9jaC3CjGR4Mwq1tw0_DswXQhI73I8lD5Msl4mXPX3bfO9n5OAnwKmHvCNMonTGsPTCFENKf9r4/s1600/paella4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7IVSLlkJlB9d7cOMdORmQNnfGR364yRp60Ee_E45JGtPa9BnZb354y4xeEzok2C9a9jaC3CjGR4Mwq1tw0_DswXQhI73I8lD5Msl4mXPX3bfO9n5OAnwKmHvCNMonTGsPTCFENKf9r4/s320/paella4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">A step that I don't have pictures for is the sauteeing of artichoke hearts in wine, lemon, and a little bit of Earth Balance. This substitutes for the chicken.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9EZGzw9XoMdixmw0wb6e_HlAznnbsJLDQ28mpv67JhUfcyMhhKwJh5zXA0-CGNOAb0KeKehtPZxLhX5o0vTGFmbEnK64vXVdIYpKi2XaLkLMV2wZLEzDSgf6LM5CyrutMp-XupyBl0U/s1600/paella5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9EZGzw9XoMdixmw0wb6e_HlAznnbsJLDQ28mpv67JhUfcyMhhKwJh5zXA0-CGNOAb0KeKehtPZxLhX5o0vTGFmbEnK64vXVdIYpKi2XaLkLMV2wZLEzDSgf6LM5CyrutMp-XupyBl0U/s320/paella5.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">A little more cooking, combining all the ingredients and:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadRyU-sz_-cmZPgp4ciioX9AU4kp0edaMWUBd1x_3hozTtyXzPgmNXijLDn69khIhGZbirRWBkx-Qoeg5H3p8wWxa68VTnTBGdtAEYGPHeEFPoZdDSG-w7J4sOUUca9mEi4OmSzv_D-E/s1600/paella6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadRyU-sz_-cmZPgp4ciioX9AU4kp0edaMWUBd1x_3hozTtyXzPgmNXijLDn69khIhGZbirRWBkx-Qoeg5H3p8wWxa68VTnTBGdtAEYGPHeEFPoZdDSG-w7J4sOUUca9mEi4OmSzv_D-E/s320/paella6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">A paella that has all the flavors and textures of the traditional dish, yet none of the cholesterol or cruelty~</div><div><br />
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</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-81393714724610028732011-03-26T08:29:00.004-06:002011-03-26T08:45:22.231-06:00Meatout 2011The first Taos Meetout Event was small but reached many people. it was held Saturday, March 19th at Cid's Food Market:<br />
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</div><div class="separator" style="clear: both; text-align: left;">Thank you to our sponsors: <a href="http://tofurkey.com/">Turtle Island Foods</a> (Tofurky products),<a href="http://www.followyourheart.com/"> Follow Your Heart</a> (Vegenaise), and <a href="http://vegfund.org./">Vegfund.org.</a>. We served Tofurky deli slices (black pepper flavor), Tofurky sausages, and had a beautiful potato salad made with Vegenaise. To wash it all down, chocolate Almond Breeze almond milk. BTW, the potato salad recipe is from the Peta Vegetarian Starter kit and is the best one I've come across~</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigz-JpIJHS8r4TKtyLqIK0SYE-38SuugqMK78KAHpsAIHMrNIiLEpxrhS2EdSW8wFIVAALDanSDgDiMm5j197RiXlEmjUQPfpcpt47eUbjaErTDT6jK3jeOtZJqff2tcPIOpgpbFEHprM/s1600/meatout2011-vegenaise.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigz-JpIJHS8r4TKtyLqIK0SYE-38SuugqMK78KAHpsAIHMrNIiLEpxrhS2EdSW8wFIVAALDanSDgDiMm5j197RiXlEmjUQPfpcpt47eUbjaErTDT6jK3jeOtZJqff2tcPIOpgpbFEHprM/s320/meatout2011-vegenaise.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">We served approximately 200 people and gave literature out to about 150.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Spreading the word:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9h-ucWblQL8pAqXAcQuxoYI5_ljf09rng1Jc_lZGqQmllI9RpaBSTzbn0YJqoOwYI51r1jZ5kxEB6sCDrgmX361c2C20up2JPgchFlKqHyZJsXPTKZPA_QGf0SoSh5E0XF1Ee4jEYLg/s1600/meatout2011-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9h-ucWblQL8pAqXAcQuxoYI5_ljf09rng1Jc_lZGqQmllI9RpaBSTzbn0YJqoOwYI51r1jZ5kxEB6sCDrgmX361c2C20up2JPgchFlKqHyZJsXPTKZPA_QGf0SoSh5E0XF1Ee4jEYLg/s320/meatout2011-1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDHhjHThlX826syTiNXlJCyrTZQfLOZ4SxvTbBLGc2puKujwSim8HT-M5PccWYKJ_lfhdmjdiRLAM_YHCXxMxwswo2g6Avvf7tlyODZdvQ2m7dKO2Rqbfa2NlASQjm1AjoReB1S9TQio/s1600/meatout2011-paultable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDHhjHThlX826syTiNXlJCyrTZQfLOZ4SxvTbBLGc2puKujwSim8HT-M5PccWYKJ_lfhdmjdiRLAM_YHCXxMxwswo2g6Avvf7tlyODZdvQ2m7dKO2Rqbfa2NlASQjm1AjoReB1S9TQio/s320/meatout2011-paultable.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">The reception we received was wonderful; many people were thanking us for getting the word out and were pleasantly surprised at the tasteful meat alternatives.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Even though there was a glitch with our media support (we got our press release in to the local paper by deadline, but it did not run), thanks to the great foot traffic, it was still a party!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-67065368913705006032011-03-08T21:25:00.002-07:002011-03-08T21:28:01.361-07:00Clouds & CupcakesIt snowed Monday morning - a last gasp of winter. It was pretty dry here this winter, so the moisture was much needed. The mountains were hidden. It was that typical wet, spring snow.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Jbg9AKObEjMTYOL3Rihpi3SffEPUV2P06TiX2p-I1f_5bzyaIVpjeYX_0O9vdP2ETkj1p3OPyO-Wrul6EFbsE7lo-oe0I5JsUN0MoaxohV3LeVqvkDalukEqJlU5j7JqkWqutedZ0yg/s1600/cloudymorning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Jbg9AKObEjMTYOL3Rihpi3SffEPUV2P06TiX2p-I1f_5bzyaIVpjeYX_0O9vdP2ETkj1p3OPyO-Wrul6EFbsE7lo-oe0I5JsUN0MoaxohV3LeVqvkDalukEqJlU5j7JqkWqutedZ0yg/s320/cloudymorning.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And, a last gasp of baking - as I am really avoiding sugar lately: the Orange Buttercream (Vegan) Cupcake. It tastes even better than it looks. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdt6FlsXZScYpc5hHJNd8yZoqPkJZfLVeUNw63RF5S_9AS9F9MXMZFAzG87Na7ioxkJD0_qPAhr0Yi5SNFLYSKhkVgFl4xAPtoNSlzKQ5xaq6g4GBt3hiqW4b7S2HMjP-tnKDgwZGzec/s1600/Orange-buttercream-cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdt6FlsXZScYpc5hHJNd8yZoqPkJZfLVeUNw63RF5S_9AS9F9MXMZFAzG87Na7ioxkJD0_qPAhr0Yi5SNFLYSKhkVgFl4xAPtoNSlzKQ5xaq6g4GBt3hiqW4b7S2HMjP-tnKDgwZGzec/s320/Orange-buttercream-cupcakes.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm flying out to Florida Thursday for my Mom's 70th birthday. It took 2 weeks of intense negotiating to get me a vegetable paella at the restaurant on her birthday. Really folks, it's just not that difficult. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-24867694720401119142011-02-20T10:40:00.002-07:002011-02-20T19:27:18.609-07:00Menu PlanningI keep hearing it is cheaper to eat vegan. Not the way I cook. It has been nothing short of a fiesta every day. So this week, I sat down with two of my simpler cookbooks: <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_95?url=search-alias%3Dstripbooks&field-keywords=supermarket+vegan+225+meat-free.+egg-free.+dairy-free+recipes+for+real+people+in+the+real+world&sprefix=supermarket+vegan+225+meat-free.+egg-free.+dairy-free+recipes+for+real+people+in+the+real+world&rh=n:283155,k:supermarket+vegan+225+meat-free.+egg-free.+dairy-free+recipes+for+real+people+in+the+real+world&ajr=3">Supermarket Vegan</a> by Donna Klein and <a href="http://www.amazon.com/s/ref=nb_sb_ss_c_1_22?url=search-alias%3Dstripbooks&field-keywords=appetite+for+reduction&sprefix=appetite+for+reduction">Appetite for Reduction</a> by <a href="http://www.theppk.com/">Isa Chandra Moskowitz</a>. I also came to the conclusion that cruise ship quantities with Bon Appetite intricacies does not mean I'm going to lose the last few pounds any time soon.<br />
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So down I sit and pick out a week's worth of recipes and make my shopping list. Granted, doing 90% of our shopping at our locally-owned health market, <a href="http://www.cidsfoodmarket.com/BIZyCart.asp?ACTION=Home&CLIENT=CidsFood">Cid's </a>is not a recipe for frugality either. However, as most of what we eat is organic produce, it is what it is.<br />
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In the spirit of "Eat dessert first, life is uncertain" I'll start with the cake. Ah yes, chocolate raspberry cake. Now in full disclosure, I have up until recently been a pretty crappy baker. But I am slowly mastering the quirkiness of baking at altitude without a net.<br />
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I've been burned before with non-hydrogenated based frosting. Last time it destabilized and became watery. Looking back, I think the directions had me overmix it. This time I would go with what I saw in my mixing bowl. What I saw was very, very yummy: Earth balance, powdered sugar and melted dark chocolate.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKz978lqeqks4L0WqdVnEyh9h2PtD41Uv4M7XzkwEq5UrY3z53iVcuTxmJNIVD_HXFwuUImTcPxLNoeaWwT5Q01k1SMIMEUgO7gMr5lXrQqB_YwO7pyPhSr8Cu_zCO3ZG0royYs7v_QQE/s1600/cake1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKz978lqeqks4L0WqdVnEyh9h2PtD41Uv4M7XzkwEq5UrY3z53iVcuTxmJNIVD_HXFwuUImTcPxLNoeaWwT5Q01k1SMIMEUgO7gMr5lXrQqB_YwO7pyPhSr8Cu_zCO3ZG0royYs7v_QQE/s320/cake1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Batter, batter, batter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpvJQLaD3-7s_dbD2JRZofybXIzuuYbFyGt5bB63FT88gPAESuLSKDbE5VoVy0AIQsgpJqhp3RHeIg3B9CKVDKr1phXz9S4EOPMwH7rxWo-OToFKzGTPjyQfB5mcjMIf4ucQm7ViHHZw/s1600/cake2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpvJQLaD3-7s_dbD2JRZofybXIzuuYbFyGt5bB63FT88gPAESuLSKDbE5VoVy0AIQsgpJqhp3RHeIg3B9CKVDKr1phXz9S4EOPMwH7rxWo-OToFKzGTPjyQfB5mcjMIf4ucQm7ViHHZw/s320/cake2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry preserves on one layer. Hint: use the good stuff.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_XgNW4qcZYZss5GBDr1PEkJF2q1HJCaq0JT6QjysG6KWbqlHeei4D8ChEoZBB-BZpMPV5q19VgzouN-zhjlWglY55gEN1kMUDIVieT-54xoFImNtfkpQiKMl0c6a9LvRJWMWfqDwXCM/s1600/cake3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_XgNW4qcZYZss5GBDr1PEkJF2q1HJCaq0JT6QjysG6KWbqlHeei4D8ChEoZBB-BZpMPV5q19VgzouN-zhjlWglY55gEN1kMUDIVieT-54xoFImNtfkpQiKMl0c6a9LvRJWMWfqDwXCM/s320/cake3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frosting on the other layer </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpvJQLaD3-7s_dbD2JRZofybXIzuuYbFyGt5bB63FT88gPAESuLSKDbE5VoVy0AIQsgpJqhp3RHeIg3B9CKVDKr1phXz9S4EOPMwH7rxWo-OToFKzGTPjyQfB5mcjMIf4ucQm7ViHHZw/s1600/cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTb5Slb1PaI2QyMczceFwj2bzq86FyKg8b9hoO5RUUA_KTpGpdyXqgLJUSUHjiPUVCiM6T-H_OS9FAd37TOd57Ga6zZ_j99xp-6oClCQr7wL1gp50IgvomwBuBsdSibOU8geaWYQ0Se9E/s1600/cake4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTb5Slb1PaI2QyMczceFwj2bzq86FyKg8b9hoO5RUUA_KTpGpdyXqgLJUSUHjiPUVCiM6T-H_OS9FAd37TOd57Ga6zZ_j99xp-6oClCQr7wL1gp50IgvomwBuBsdSibOU8geaWYQ0Se9E/s320/cake4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished cake - best damn cake I've ever had</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">For lunch yesterday, we had the Mexican Salad from Supermarket Vegan. It contains black beans, corn, tomatoes, scallions, avocado, red pepper, cilantro and a fabulous Lime Dressing. Best to let it sit for a couple of hours or overnight in the fridge for optimum taste.</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJnP5txfgAZql58yYmw1detUiRDgW2v1NIO4a-Xp_MRhKre7kCokhxJ7jZtPaOb3kuwjZI_wYoKLh2mnn5lycKLw_BsXmVGtr3zG7eVOP-P_lymoVUVBPLFrJTSU9p7vSJ0h9Dry48ZI/s1600/mexican-salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJnP5txfgAZql58yYmw1detUiRDgW2v1NIO4a-Xp_MRhKre7kCokhxJ7jZtPaOb3kuwjZI_wYoKLh2mnn5lycKLw_BsXmVGtr3zG7eVOP-P_lymoVUVBPLFrJTSU9p7vSJ0h9Dry48ZI/s320/mexican-salad.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mexican Salad</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx9HBxdDWJ1AG3M1fTZR0ZKHb8WU5dlwFpaOh5UAcywSw9eEaTPtyYp67hVxo_dPQVvTBFJaVxbb40x7BNJfC_vgdMIfxEquCwbbsN2JyMNN_YvIp4Osewp0QZEZqKghE_61M1Ec-fic/s1600/bar-b-q-supper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com2tag:blogger.com,1999:blog-6981592079994544514.post-44504585530553992502011-02-11T09:16:00.000-07:002011-02-11T09:16:04.985-07:00It's a cookbook!<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzgtVCZPVwnk9YbdAzINsSdCGwGc288CDv4Xe6hJRYiHTdjE99nlQYDRRqVHM5VfHaphoR0UDnomQULCw0p6g' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's hard to articulate why I have taken what some people view as an extreme stance with my dietary choice and I can't help thinking about one of my favorite TwiZone episodes. I wonder, in some far distant future, if we will be the meal <i>du jour</i> for a more powerful life form. Will we be farmed and fattened? Would we be treated with more compassion than how we treat our food?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It is fantastical, of course, but pertinent in my world. I really do think about this. I'm not the only one thinking about this:</div><div class="separator" style="clear: both; text-align: left;"><br />
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From one species eating another species is there a short hop to cannibalism? Ground farmed animals are now being fed to their own species. Who knows? In 1729, Jonathon Swift's <i><a href="http://www.art-bin.com/art/omodest.html">A Modest Proposal</a></i> satirically recommends eating the young of the poor as a way to prevent them from being a burden to their parents.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Thank you, Charlton~</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So when I tell people that my bottom line is compassion for all sentient beings, that includes people.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz2nv95-tgHEbrdqqM-WFwIWd9E9URYHhxSWL2MTA55iIxRy2vqhavloSSQsNJYa6P4veOHP9ybVye6f6oFPQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Ready to see how your food is brought to your table?<a href="http://chooseveg.com/meet-your-meat.asp"> Click here</a> (caution, this is not for the kiddies).</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com1tag:blogger.com,1999:blog-6981592079994544514.post-14878489719399159552011-02-08T10:01:00.000-07:002011-02-08T10:01:42.882-07:00Didi's prognosis: The good news and the bad news<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://avatars.ravelrycache.com/KnitsWithDogz/689206/dd2_large.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://avatars.ravelrycache.com/KnitsWithDogz/689206/dd2_large.jpg" /></a>This is my little girl, Didi. She will be 4 in July. She is an American Bulldog. I rescued her right after my beloved Dakota died. She was living in a garage with 2 dogs that tried to rip her throat out. When I first saw her, her entire face was swollen from a bite wound abscess. She was a mess. It was love at first sight. To this day, she doesn't trust anyone outside the family and the only dogs she loves are her brothers, Rio & Bobo. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://avatars.ravelrycache.com/KnitsWithDogz/720672/3dogs_large.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://avatars.ravelrycache.com/KnitsWithDogz/720672/3dogs_large.jpg" /></a>The pic to the right was taken right after the three dogs got hold of a lace shawl I was knitting and ran it through the sage brush over about 1 acre of property. Notice how they don't look the least bit remorseful. Anyway, the other day I notice a large lump on her wrist. I took her into work and had Ted, the vet, look at her. He wasn't happy either and we did radiographs on both her front wrists. The good news: it wasn't bone cancer. However, the bad news is that due to inbreeding and improper nutrition when she was a puppy, her bones did not grow correctly, resulting in what is called 'bad conformation.' </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://avatars.ravelrycache.com/KnitsWithDogz/42184435/newerrav_large.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://avatars.ravelrycache.com/KnitsWithDogz/42184435/newerrav_large.jpg" /></a>So what does this mean? It means that she is already in the process of developing arthritis. It means there is no surgical cure. It means she will be on Dasauqin (a chondroitin/glucosamine supplement) for life and will have to go on some sort of canine NSAID eventually. And, ultimately, it will probably take some years off her life.</div><div class="separator" style="clear: both; text-align: left;">It means no long hikes, ever, for Didi. I am so sad and feel even more protective over her than ever.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you have a puppy that is destined to be a "large breed" dog (over 60#), it is imperative that you feed her "large breed" puppy food so her bones do not grow too quickly. This is also a perfect example of why backyard breeders should not be encouraged.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Didi will be getting a lot of bedtime snuggle privileges in the foreseeable future.</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-71335786970859282002011-02-04T09:28:00.003-07:002011-02-04T09:46:15.372-07:00State of EmergencyI didn't turn on the internet radio or look up our local news before jumping in the truck to go into town for supplies. It was -26F Wednesday night and we woke up to no water on Thursday. As my whole day was planned around what I was going to do <i>after</i> my shower, plans had changed. We needed water to drink, water the dogs, brush our teeth, make some tea, you get the idea. Also, this week, my pamphlets from <a href="http://www.veganoutreach.org/">Vegan Outreach</a> arrived:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzB039A74ztDpvMNZDvvmhS1U9FiPZe-EFoG90eYis1fR1ZUn71p2QJCqqblMN59GBiZTCL-eloN6sUgMDmvdZgKhwSraDIe6r8EFf_zHVHBiSL3v9DN61HuiU9RKWZFR53ABqoVsNJEs/s1600/leaflets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzB039A74ztDpvMNZDvvmhS1U9FiPZe-EFoG90eYis1fR1ZUn71p2QJCqqblMN59GBiZTCL-eloN6sUgMDmvdZgKhwSraDIe6r8EFf_zHVHBiSL3v9DN61HuiU9RKWZFR53ABqoVsNJEs/s1600/leaflets.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>I was going to leaflet at UNM-Taos, but being that <i>after</i> jumping in the truck to get supplies we found out that Gov. Martinez had declared a state of emergency in NM, and that our fellow Taosenos were without natural gas, i.e. heat, <i>and</i> UNM was closed, I headed to the Cid's to buy water. Then off to Albertson's for a couple of last minute items (yes, baking parchment paper is an essential if one is to be trapped in the kitchen with limited human contact).<br />
<br />
This is what the line looked like at the supermarket:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.taosnews.com/content/gallery/gallery_26/album_207/midsize_photo4d4b3f821cef7086543860.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://www.taosnews.com/content/gallery/gallery_26/album_207/midsize_photo4d4b3f821cef7086543860.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What you can't see is that the lines go all around the perimeter of the store. I had about a 1 hour wait. So, I pulled out two of my pamphlets and held them face-out for all to see. I had just finished reading <i>The Animal Activist's Handbook</i> by Matt Ball, founder of Vegan Outreach. It's not what I thought it would be about. It focuses on listening skills and how to maintain equanimity in the face of the absurd.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well, being that life is such a nifty little teacher, I stood behind a gent, long hair in a pony tail, about 65 years old, clutching a carton of eggs, a half gallon of milk and a package of brats like they were a life raft. He was talking to anyone who would listen about the conspiracy of the government (which is not unusual for one in Taos), and the benefits of the Tea Party (which is <i>highly</i> unusual for one in Taos). This was my guy, I thought. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I turned towards him and without skipping a beat, he started his rhetoric in my direction. I listened and asked questions, hell, I had an hour to kill. I finally found a way to artfully insert a few well placed comments about compassionate eating and off we went.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, I knew that this was just a test in listening, not getting emotional, and keeping my balance. He was a wonderful teacher. By the end of the hour, he actually accepted a pamphlet, and headed off to his own cashier. To my amazement however, as he was leaving the store, and I was still checking out, he came up to me and thanked me for our conversation!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Score. It was the hugest success I could have imagined. I spoke at length with an individual who was as difficult as could be, and we left on friendly terms, him clutching a pamphlet in his hand. My very first pamphlet recipient.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The rest of the day seemed rather peaceful. Oh, and the baking parchment <i>did</i> come in handy - <a href="http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X">Coconut Lemon Bundt:</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNigQkeHmnFGBG7lZ2g9m3IpPnLlwmjmz5fQhoJV9FzpK70H9Z9JOwYYXQhQor0n36_xNkMqVCIOHGUVy7vY122iCO_6rgaL24RwrNx4Z8hD_yatuRIAY04YfNrUtaxf2Mib_K6IBXqT8/s1600/coconut-lemon-bundt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNigQkeHmnFGBG7lZ2g9m3IpPnLlwmjmz5fQhoJV9FzpK70H9Z9JOwYYXQhQor0n36_xNkMqVCIOHGUVy7vY122iCO_6rgaL24RwrNx4Z8hD_yatuRIAY04YfNrUtaxf2Mib_K6IBXqT8/s320/coconut-lemon-bundt.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com4tag:blogger.com,1999:blog-6981592079994544514.post-35500395099725210822011-01-29T19:12:00.003-07:002011-01-29T19:18:19.061-07:00What do vegans eat?<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGupeLmX8Zpytq4zf5TTmE6UF_LvTx0vWaZlmcObHrBC_v2uSHvCJ0oue18JNvGam-E6VpTEnw6I4LLREE8nyfFgreglDFUMILPQHrTY136kZ3E3vsWXAfMMrR4oxUuUWh-Y6ZDqEtDw/s1600/smoked-tempeh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGupeLmX8Zpytq4zf5TTmE6UF_LvTx0vWaZlmcObHrBC_v2uSHvCJ0oue18JNvGam-E6VpTEnw6I4LLREE8nyfFgreglDFUMILPQHrTY136kZ3E3vsWXAfMMrR4oxUuUWh-Y6ZDqEtDw/s320/smoked-tempeh.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Not much - as in Smokey Tempeh with a Wasabi Chickpea Salad and Potato Salad. The Smokey Tempeh is from my favorite cookbook author, Isa Chandra Moskowitz's <i>Veganomicon, </i>the Wasabi Chickpea Salad is from the blog <a href="http://veganyumyum.com/">VeganYumYum</a>, and my new vice, the potato salad is from a Peta handout.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-k0tA9ddrVL0l0T0MVCrCaKflkHizUTutL3n_XnaS_UPUtPjR2-uylTk0r3-lPlQZKNamU_1aytpmWiBb8zDleiYDtpxVsaTj9QarlTLoZs6lLanafn9ytGhcTUipqvoTgJvBQQgoF7Q/s1600/wasabi-salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-k0tA9ddrVL0l0T0MVCrCaKflkHizUTutL3n_XnaS_UPUtPjR2-uylTk0r3-lPlQZKNamU_1aytpmWiBb8zDleiYDtpxVsaTj9QarlTLoZs6lLanafn9ytGhcTUipqvoTgJvBQQgoF7Q/s320/wasabi-salad.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Wasabi Chickpea Salad with Avocado Wasabi dressing</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhwQo2IYyWd9_3H1Ag8p756jgKklEh0ZrjVi8ZbfBtYb3lF5if1dXBdDV1WnRsUNGRyhjrneRPce5-9hZl3_zip7RPD1C1qNQJI_D5FEuO6ypjW3Z4MIfM9R0FzS2uiSaAXWdSQnbCgk/s1600/smoked-tempeh-supper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhwQo2IYyWd9_3H1Ag8p756jgKklEh0ZrjVi8ZbfBtYb3lF5if1dXBdDV1WnRsUNGRyhjrneRPce5-9hZl3_zip7RPD1C1qNQJI_D5FEuO6ypjW3Z4MIfM9R0FzS2uiSaAXWdSQnbCgk/s320/smoked-tempeh-supper.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A plateful of love~</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh, and if you didn't see on the Taos Veg facebook page, the two beautiful souls at The Turquoise Teapot were impressed enough by my vegan brownie and cherry almond cookie samples to put some vegan sweet treats into their shop. I left my copy of <a href="http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X/ref=sr_1_1?ie=UTF8&qid=1296352422&sr=8-1">Vegan Cookies Invade Your Cookie Jar</a> to inspire them. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com1tag:blogger.com,1999:blog-6981592079994544514.post-16464007991894967322011-01-28T18:52:00.000-07:002011-01-28T18:52:22.889-07:00The First Barking at the Moon Original Recipe<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It was bound to happen. I couldn't get an original knitting design up and going, but I finally have something original to eat.</span><br />
<br />
<span class="Apple-style-span" style="color: #b45f06;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Unchicken Eggless Rolls</span></span></b></span><br />
<span class="Apple-style-span" style="color: #b45f06;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small; font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQUOBJhBQIuVL6Armib6bXQW-afsDa0DVNDiR-qainXf5vp_e0_IHop0a4A5Ca73fmjoHgc3JWxTAZHcviBkCAt430Ztsp-WjE_7UPNLWB7rZFIUfI0SoWt7Te1sU0WjmOQxDYnb7jtk/s1600/1-28-11-eggrolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQUOBJhBQIuVL6Armib6bXQW-afsDa0DVNDiR-qainXf5vp_e0_IHop0a4A5Ca73fmjoHgc3JWxTAZHcviBkCAt430Ztsp-WjE_7UPNLWB7rZFIUfI0SoWt7Te1sU0WjmOQxDYnb7jtk/s320/1-28-11-eggrolls.jpg" style="cursor: move;" width="320" /></a></span></span></span></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Eggless Roll Wrapper</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 c unbleached white flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup warm water</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Filling</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 ribs of celery, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2" piece of ginger, finely grated</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 shallot bulb, chopped (about 1/3- 1/2 c. OK to substitute onion)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 baby bok choy, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup of shitake mushrooms, sliced, stems removed</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 head, small green cabbed, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 carrot, matchstick cut</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup of sliced unchicken of your choice (this time I used Trader Joe's Chickenless strips)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tbs peanut oil (or other high heat oil)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1-2 tbs. soy sauce</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">toasted sesame oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tsp rice vinegar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">mirin (optional)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hoisin sauce</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Wrappers: </b>First make the wrappers. Sift the flour, salt and baking soda into a bowl. Add the water and knead in the bowl for about 5 minutes. It will get exceedingly sticky. Place a damp towel over the bowl and wait for 10 minutes. This is a good time to prep your veggies if you haven't already.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After 10 minutes or so, cut your dough in half with a knife. Put one half back in the bowel with the towel. Take a large tablespoon size of dough and using a rolling pin, roll out on a very well floured board. Keep extra flour on hand to sprinkle on dough as it is very ornery and likes to stick to the pin. Roll out, not too thin, or the mixture will soak through and break the dough. The thickness is art, not science; I'm still experimenting with the correct size. You can roll out to a 5" square or circle. I'm pretty miserable at this part - but manage to make it work, regardless. Sprinkle some flour and stack them on a piece of waxed paper.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBYrD1rLercr1O7UhN8HDKJyG-Cn7bGVZNSqdUaXtLeZRqZTQSPGZRRujqFKihATCHB2laF6cc0qFU3-4So7yrick0uiI2aAyr9OWcc4Dt1-NZzaAeBe_Aej5IRN3RSw73zphvRBbFb4/s1600/1-28-11-rolling-in-the-kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBYrD1rLercr1O7UhN8HDKJyG-Cn7bGVZNSqdUaXtLeZRqZTQSPGZRRujqFKihATCHB2laF6cc0qFU3-4So7yrick0uiI2aAyr9OWcc4Dt1-NZzaAeBe_Aej5IRN3RSw73zphvRBbFb4/s320/1-28-11-rolling-in-the-kitchen.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOYDPE_pn9CIX8Oq2Kvwq5muHJV741drjj2_PkKb84A95ZL6eXn64Oz8zJnPjZTy_sL4tf8mDkQruWJcTS3E3XDKwWs_WQIIbPdV06jbaEzOHeJyDx-luiwkX94GphjUEo7kjaJ40Hng/s1600/1-28-11-rolling-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOYDPE_pn9CIX8Oq2Kvwq5muHJV741drjj2_PkKb84A95ZL6eXn64Oz8zJnPjZTy_sL4tf8mDkQruWJcTS3E3XDKwWs_WQIIbPdV06jbaEzOHeJyDx-luiwkX94GphjUEo7kjaJ40Hng/s320/1-28-11-rolling-2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Filling: </b>In a wok or large cast iron pan, heat the peanut oil until a drop of water makes it pop. Add the shallots, celery and carrots and ginger. Stir over high heat for approximately 5-7 minutes. Then add mushrooms, cabbage, and bok choy and continue stirring. At this time, you can add the soy sauce, rice vinegar and a splash of mirin if you like.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Continue cooking until the mixture reduces a bit, approximately 5 minutes. Feel free to add more soy sauce if desired. Add the unchicken a couple of minutes before you finish, just to heat through. Right before you turn off the heat, toss some toasted sesame oil in the mix (about 2 tsp. or so) for flavoring. Sesame oil does not like heat so add towards the end.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Assembly: </b> Grab one of your geometrically perfect squares or circles (ha!) and </span><br />
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</span></b>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-46186684869333324932011-01-27T17:52:00.001-07:002011-01-27T20:54:31.246-07:00Baking Mojo Has Returned!I really need to change the title of this blog to "Fat Vegan." This is the result of swearing off sugar this week. I mean, in all honesty, I was a crappy baker before giving up dairy. I think I started baking for the same reason I started listening to classical music: there were no bad memories attached, I didn't know the territory and, it was all so new.<br />
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</div><div>So fast forward and here I am with a new plateful of sugar. I had to. I thought I lost my baking mojo. I've made these cherry almond cookies before to perfection. Well, note to self: do not cook without my glasses or contacts. Last week, I must have grabbed a 1/2 cup measure, rather than a 1/3 cup. Baking is such a delicate chemical reaction. Whoda thunk that a mere 1/6 c. could put one into baking hell.</div><div><br />
</div><div>And hell it was. I watched as the cookie splooged all over the sheet in the oven, rather than holding their majestic shapes. They were like little shapeshifters all going to liquid. There was nothing I could do to help them. I left them in a few more minutes than called for - hoping to over-bake them into submission. So what? They would be flat rather than high.</div><div><br />
</div><div>It got worse.</div><div><br />
</div><div>They each left a little oil slick on the parchment paper and my hands. I was crushed. I was about to throw them all out and they got a last minute reprieve: my husband ate them all. Not at one sitting, but I think he felt sorry for them and managed to polish them over over the course of a few days.</div><div><br />
</div><div>So today, after coming home from getting materials for our soon-to-be-built 3-bin composting station (there will be much, much more on that), I thought I'd <del>bribe</del> reward my husband for his future efforts with a new batch. While I was at it, I made some brownies, too.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30rQUTPCKTduKKS9u3ifqpkQR9_PL7fhjsvAK4JOts9zwKn9z1nA92jUFx4LcQzcwpnUIDiECvjtG56HjfJdg9w4jkwfvuEXm3SehJG8pYINVMnJnKwrLqAcVB6T6Pd8XPr669Kv7ZJ4/s1600/brownies%2526cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30rQUTPCKTduKKS9u3ifqpkQR9_PL7fhjsvAK4JOts9zwKn9z1nA92jUFx4LcQzcwpnUIDiECvjtG56HjfJdg9w4jkwfvuEXm3SehJG8pYINVMnJnKwrLqAcVB6T6Pd8XPr669Kv7ZJ4/s320/brownies%2526cookies.jpg" width="256" /></a></div><div><br />
</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-30662670398261813472011-01-26T21:44:00.002-07:002011-01-26T21:47:25.332-07:00NostalgiaComfort food is an interesting concept. First off, it ranges from entrées to desserts. And what is being comforted is also wide ranging. Are they traditional comfort foods like mac & cheese, pizza, ice cream, chocolate? Or maybe food items our mothers cooked for us? In that case, mine would be eggplant parmigiana, curries, and my mothers famous cheesecake.<br />
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One food that I have not eaten in years that I loved as a kid was her oven roasted sausage, peppers & onions dish. Potatoes also have made an appearance often in this. So it was long overdue to be veganized.<br />
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Of course, this would not be possible without my favorite faux sausage from <a href="http://www.blogger.com/%3Ca%20href=%22http://www.fieldroast.com/products.htm%22%3E">Field Roast Grain Meat Company</a>. There are 3 flavors of 'sausage': Apple - which is great for breakfast or just about anything; chorizo, which is wonderful in a breakfast burrito, and their Italian style. After first tasting the Italian style, it really drive home for me that many of our beloved, cherished gastronomical delights have less to do with a particular foodstuff (i.e. meat),and more to do with all the embellishments and seasonings.<br />
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The fennel seed in this imitates an Italian sausage so closely, it would only need a lot of grease to be identical. I cut up some baby red potatoes, tossed them in oil& rosemary and salt, cut up onions and peppers, put them in my favorite La Crueset enameled cast iron au gratin pan and topped them off with the 'sausages.' Cover with foil, into a pre-heated oven @ 425 degrees and baked for about 1 hour. I take the foil off for about 15 minutes at the end.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuA9z_xwyuataoadNT_mzwafojgRKEttDkBXXVqErzYpAs89sLaiojaAxzEoouG1wE8oGiyVee9DVvUtglI-i-x3Uqvu9VR5VAV4h3IZqDS09sIxhpFdGOMFPjrsubYUraAgZv4zXsNpM/s1600/sausageOnionsPeppersPotatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuA9z_xwyuataoadNT_mzwafojgRKEttDkBXXVqErzYpAs89sLaiojaAxzEoouG1wE8oGiyVee9DVvUtglI-i-x3Uqvu9VR5VAV4h3IZqDS09sIxhpFdGOMFPjrsubYUraAgZv4zXsNpM/s320/sausageOnionsPeppersPotatoes.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bon Appetite~</div>Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-17081266729627612912011-01-25T21:50:00.005-07:002011-01-26T15:46:17.153-07:00Introducing Taos Veg!This is so exciting! I don't know if Taos need another group, but get one it will. Taos Veg has its own Facebook page (see column left), and will be hosting the Great American Meat-Out in March.<br />
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This is a opportunity to get a greater understanding of the diversity and benefits of a plant based diet. Whether one is a vegan, vegetarian or merely veg-curious, a community of supportive people eating a compassionate diet will be available to educate and share great food!<br />
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I am currently looking for volunteers to assist with the meat-out. Let me know if you're interested!<br />
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<b><span class="Apple-style-span" style="color: #0b5394;">UPDATE</span></b>: Taos Veg just got it's first corporate sponsor!!! Follow Your Heart will be donating Vegenaise for the 2011 Meat Out.Laura in Taoshttp://www.blogger.com/profile/09788473091873204250noreply@blogger.com0tag:blogger.com,1999:blog-6981592079994544514.post-77426814401688463802011-01-23T17:52:00.002-07:002011-01-26T13:05:50.402-07:00Sunday used to be for decompressing......now I make sure I cook enough to have leftovers for work the next three days. As Monday - Wednesday is basically wake up, work, come home, sleep, repeat, I don't have the time or energy to cook much.<br />
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So I freed 2 birds with one stone, so to speak.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1bF-qE6PkpshbxBo_yjMV6vmXMpm5lq7H_QkeOGdf8dsdQ0lNHd5YbKPSzVYiUl7ATOirToFf37LH5wb6MjQ4CsEb14tiec3ZaF5YXZCjDJd_awg2h76mArKCZeiNspRH3H-t2rTHJs/s1600/Sunday-dinner-1-23-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1bF-qE6PkpshbxBo_yjMV6vmXMpm5lq7H_QkeOGdf8dsdQ0lNHd5YbKPSzVYiUl7ATOirToFf37LH5wb6MjQ4CsEb14tiec3ZaF5YXZCjDJd_awg2h76mArKCZeiNspRH3H-t2rTHJs/s320/Sunday-dinner-1-23-11.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;">Below is our way of having a picnic/bar-b-que at our house. Pictured starting from top going clockwise faux bbq 'pork' (homemade seitan, made from scratch by moi), creamy potato salad, and cole slaw. It was a gastronomical delight. The faux bbq came out better than I expected. The bbq seitan recipe and cole slaw are from <a href="http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X">Veganomicon </a>and the potato salad is from a PETA handout "<a href="http://www.petacatalog.com/products/Vegetarian_Vegan_Starter_Kit-410-40.html">Go Vegetarian</a>" which has a few great starter recipes. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">By the way - for anyone who loves mayonnaise, I have to give a pitch for <a href="http://www.followyourheart.com/products.php?id=3">Vegenaise</a>:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.followyourheart.com/Images/ProductImages/Origvegenaisepair.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.followyourheart.com/Images/ProductImages/Origvegenaisepair.jpg" style="cursor: move;" /></a> Not only can it replace traditional Mayo without anyone being the wiser, it has absolutely no cholesterol - no eggs. Now this is wonderful on many levels. At picnics - no worry about getting food poisoning from the macaroni or potato salad! I tasted it right out of the jar and it has a much better flavor than traditional Mayo. Just try one jar - it will make your taste buds smile.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Okay - below, because having one dinner would be too easy, is <b><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Red quinoa with black beans, broccoli, and raspberry chipotle sauce</span></span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">.</span> This one is from the <a href="http://www.theppk.com/">Post Punk Kitchen</a> again and can be found on the website.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">And just because it wouldn't be a day on Hondo Mesa without some animal adventure - these two horses decided to bolt and take a walk on the wild side when they were being led out of their trailer. The went back to their home moments later.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vkqZbTUawsB4UqK-jGBT3gRBx6moKIQqWj_yjwP8pTXcek0VbRYR77v9pfhhj0MaauLNgq488vK1-MCUu6LjC8GT6y6McXjQ2Z83vWzvFv42w4Tm6caS8Cl3zBRIDYX7dxHmBP6Thyc/s1600/horses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vkqZbTUawsB4UqK-jGBT3gRBx6moKIQqWj_yjwP8pTXcek0VbRYR77v9pfhhj0MaauLNgq488vK1-MCUu6LjC8GT6y6McXjQ2Z83vWzvFv42w4Tm6caS8Cl3zBRIDYX7dxHmBP6Thyc/s320/horses.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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