from smoothie at the postpunk forum - I'm glad someone brought it back up, because I'd meant to try it! and now I have good reason to do so, because I am not sure we can easily get vegannaise here, and nayonnaise - well, er, sucks. to me.
place 1 cup of soymilk in your blender, and blend it for a minute. slowly add 1 cup of canola oil while still blending, and then add a bit of regular vinegar + a bit of salt. you will now have the best vegan mayo on earth.
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Unidentified stacks of home-canned food [between 1941 and 1945]
vegan recipes
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Why vegan?
In May 2007, I went mostly vegan when my new housemate, a long-term vegan, moved in. I guess you could say I'm a vegan for health, since I've become increasingly aware of chemical additives, and have been in the process of moving away from packaged foods for a number of years. Since May I have eaten nonvegan maybe 3 times, usually dairy, and never at home. Having that 'permission' to choose my foods has meant that I have never felt pressured, so there was little difficulty in the transition at all.
I've also been doing some reading and exploring, learning about food production issues and ethics. It's funny how food, one of the things most central to our existence, and most necessary, is least examined. I don't think that's an inadvertent omission - I think that marketing exerts tremendous efforts to ensure that our focus rests on the sizzle, while shielding from view concerns about the effects preservative chemicals, hormones, and other unexplored elements have on our health - and the health of our children.
Obesity, diabetes, allergies, systemic infections, dermatologic and digestive sensitivities... these are real. Which of these are caused or exacerbated by our poisoned environment, by our lack of attention to the tremendous richness of our produce, by the overuse of corn-based sweeteners and salt?
Real, whole, foods remain. Diet should be enriching and an important part of our lives. As Pollan says, shop the margins of the supermarket, and you find inexpensive, whole food: grains, beans, rice, fruits, and a tremendous variety of greens and vegetables that are not canned, have no salt or sugar or coloring added, and that await our exploration.
I've also been doing some reading and exploring, learning about food production issues and ethics. It's funny how food, one of the things most central to our existence, and most necessary, is least examined. I don't think that's an inadvertent omission - I think that marketing exerts tremendous efforts to ensure that our focus rests on the sizzle, while shielding from view concerns about the effects preservative chemicals, hormones, and other unexplored elements have on our health - and the health of our children.
Obesity, diabetes, allergies, systemic infections, dermatologic and digestive sensitivities... these are real. Which of these are caused or exacerbated by our poisoned environment, by our lack of attention to the tremendous richness of our produce, by the overuse of corn-based sweeteners and salt?
Real, whole, foods remain. Diet should be enriching and an important part of our lives. As Pollan says, shop the margins of the supermarket, and you find inexpensive, whole food: grains, beans, rice, fruits, and a tremendous variety of greens and vegetables that are not canned, have no salt or sugar or coloring added, and that await our exploration.
Labels
- aloo saag (1)
- bagels (1)
- bbq (3)
- beans (8)
- Berberi spice mix (1)
- bhindi masala (1)
- biscuits (1)
- black-eyed peas (2)
- black-eyed peas with chipotle remoulade (1)
- boursin (1)
- bread (16)
- bread machine (1)
- brussels sprouts (2)
- buns (1)
- burgers (2)
- cabbage (3)
- calzones (1)
- candy (1)
- cannelinis (1)
- carrots (2)
- cashews (1)
- celery (1)
- chana masala (3)
- cheese (3)
- chickpeas (9)
- chili (1)
- chinese (1)
- chocolate (3)
- Christmas dinner (2)
- cold weather meals (1)
- comfort foods (3)
- condiments (3)
- cookies (1)
- cooking notes (3)
- cornbread (1)
- cornmeal (1)
- cornmeal muffins (1)
- couscous (1)
- crackers (1)
- cupcakes (2)
- curry (12)
- Daphne (1)
- decadence (2)
- desserts (7)
- dinner (1)
- dip (1)
- dumplings (2)
- eggplant (1)
- Ethiopian foods (1)
- fava beans (1)
- favorites (8)
- felafel (1)
- fillings (1)
- gazpacho (1)
- gravy (5)
- green beans (2)
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- holiday meals (1)
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- hummus (2)
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- kurma (1)
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- meat analog (4)
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- sweet potatoes (5)
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- to try (35)
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- vegan buttermilk (2)
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Great cooking sites
Recipes to try
- Aloo Parathas
- Bulgur salad with chickpeas, roasted peppers, and spiced cumin dressing
- Carrot halwa muffin
- Cavatappi with Sun-Dried Tomatoes and Cannellini Beans
- Chipotle, corn, and black bean stew
- Chocolate bomb pudding cake
- Cholay (chickpeas in tomato)
- cloverleaf rolls with spinach
- Cornmeal pizza crust
- Cracked Wheat and Flax Seed Pull-Apart Rolls
- Curry soup
- Flour tortillas
- Garbanzo and red pepper salad
- Guacamole
- Hot Fudge Cake
- Jamaican BBQ Seitan
- Kale and sundried tomato hummus
- Kanaga's 'Not Chicken' Curry
- Mee Teow (Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives)
- Mini flat bread with spicy tofu Indian style
- Moroccan sweet potato soup
- Otsu (cold soba noodles with tofu)
- Peanut sauce
- Roasted Chickpeas
- Seitan Portobella Stroganoff
- Sicilian market pasta
- Spicy indian orzo
- Spicy orange tofu
- Spicy puffs
- Spring rolls
- Swede Potato Soup with Fried Spaghetti Squash and Toasted Pepitas
- Tofu quiche with hashbrown crust
- Vegan Honey Chili Tofu
- Vegetarian dumplings
- White bean & garlic stew
- Yam and bean curry
Unidentified stacks of home-canned food [between 1941 and 1945]
night
it's dark. and leaves
that sprung at sunrise
droop now, guarded by the night,
a wooden fence
strides along my alley
listening for footsteps.
the microwave
tells no time, just a constant
colon, sentinel-marker,
smaller lights against the moon.
that sprung at sunrise
droop now, guarded by the night,
a wooden fence
strides along my alley
listening for footsteps.
the microwave
tells no time, just a constant
colon, sentinel-marker,
smaller lights against the moon.
A sky so grey -
or could be silver
as my eyes
changing through the day
reflecting winter,
green-brown striations
echo limbs
lifted by unseen winds
or birds streaming south -
take me, too.
Now warmth from
my hand caressing you
links heat to heat;
against this comfort,
winter sings some quiet pattern
beyond our hearing -
sings in the trees,
strums barren twigs
making sounds only heard
by birds. Swift-wheeling
call; beneath the breast
each holds a heart intact.
or could be silver
as my eyes
changing through the day
reflecting winter,
green-brown striations
echo limbs
lifted by unseen winds
or birds streaming south -
take me, too.
Now warmth from
my hand caressing you
links heat to heat;
against this comfort,
winter sings some quiet pattern
beyond our hearing -
sings in the trees,
strums barren twigs
making sounds only heard
by birds. Swift-wheeling
call; beneath the breast
each holds a heart intact.
Daphne, in the bay window
snugged up against the glass
so warm that touching her (where sun does)
I'm touching melting satin
but she makes a small sound
no satin would, and blinks
behind the plants, then stretches
out, returns to sleep.
snugged up against the glass
so warm that touching her (where sun does)
I'm touching melting satin
but she makes a small sound
no satin would, and blinks
behind the plants, then stretches
out, returns to sleep.
5 comments:
how much would you say is a "bit" of vinegar? i need to make my own mayo.
thanks
hi chris, I actually don't know! there was a bit of a discussion at the postpunk forum about this, and if I remember correctly, people said anywhere from just enough to start the curdling, to 1/4 cup. I imagine that you could start with the lesser amount, and if the curdling didn't happen (and it should immediately do so), add more as needed. let me know what you find out! I haven't had much time to cook lately - in fact, my partner's doing almost all the cooking lately because I've been so busy. but I definitely would like to see if this is a good sub for vegannaise, y'know?
well, i tried it out. i didn't measure the vinegar but would say i added around a 1/4 cup. never curdled though. does it need to set up? i put it in the fridge hoping that's the case. i think adding more than a 1/4 cup of vinegar could make it foul, don't you?
what a bummer! the way it was written on ppk, it started curdling right away. here's the link to the thread: http://www.postpunkkitchen.com/forum/viewtopic.php?id=96966
I still haven't tried this - but if you look at that thread there's a link to a silken tofu-based recipe as well. did you add the oil reeeeeaaaal slowly?
i remember reading that thread on the ppk. i added the oil as slowly as possible. i have also tried bryanna's tofu mayo recipe and had pretty good results. i'm goin to try the recipe in the link in that thread and see how that works. well good luck if you try it and post a comment and let me know how it came out. thanks for your help.
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