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Eating with meaning

2 Healthy Lunches

at a recent lunch with an old friend at 7 West, in Toronto

Alya’s Favourite Pumpkin Lentil Soup

In Rhythm & Blues, Alya has a tendency to cook herself veggie comfort food involving hearty staples like beans and rice. I share this tendency! It’s been a while since I posted a soup recipe to this blog, but this one is too delicious not to share. It involves my good buddy, the lentil, my [...]

Grant Application Stew

Writers: we sit a lot, and we have a lot of deadlines, which means that the longer we sit, the more some of us tend to eat badly. When you believe you don’t even have time for a shower, you’re sure not going to take time out to fix and eat a decent meal. UNTIL [...]

Happy Pie Day!

Gracious! I had no idea. Good thing Everyday Dish alerted me. Now go make some pie!

Give us this day our… Lentil Soup!

I’d like to welcome my friend Bev to blogland. She’s always been out there on Flickr and Twitter and Facebook, but this month she has finally taken the step to the next level– My Daily Bread, where it’s all Bev and Bev’s food all the time, accompanied by wonderful polaroidy photos that make all her [...]

Curried Carrot, Leek & Lentil Soup

I got called ‘vegan anarchist’ at work last week, and actually, I was OK with that. Soon after, a couple of opportunities to express my veganism and my anarchism arose. The first was a “anything but Halloween” party, where guests were asked to dress for any day or holiday of the year, except Halloween. So [...]

In which I fulfil my genetic and cultural destiny and slowly start to become a kind of female, vegan Homer Simpson

Remember that episode of The Simpsons when Homer got a handgun and proceeded to try to use it as an everyday tool around the house? He opened pop cans and turned off the TV with it… I’m finding I’m the same way with my new barbeque… only of course THERE IS NO PURPOSE FOR WHICH [...]

Why cold, sunny Sunday afternoons were invented

This post is for La S., who’s been on the verge of fainting with anticipation for the Green Tea cupcakes we made the weekend before last to become internet-famous. They’re from Vegan Cupcakes Take Over the World, and they are virtually my last memory from before I went from sick to sicker and all but [...]

Barefoot in the kitchen

The temperature in my appartment is about a thousand degrees all winter. We never have to turn our radiators on because the heat that seeps through our neighbors’ walls is more than sufficient. Often, we have to leave our windows wide open, as well as our front door, to create a cross-draft that makes life [...]

Apple, bo bapple

My produce of the week on Torontoist is the garden-variety apple. There are all kinds of interesting facts about apples to be read, like the fact that if you take the seeds from an apple and plant them, you will get a tree that produces apples that in no way resemble or taste like the [...]

Quebexico is a state of mind

.flickr-photo { border: solid 0px #000000; } .flickr-yourcomment { } .flickr-frame { text-align: left; padding: 3px; } .flickr-caption { font-size: 8pt; margin-top: 0px; } This is a Mexican Hot Chocolate cupcake, baked from the recipe in the fabulous-adorable new cookbook, Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. If [...]

I’m no couch potato but…

I’m starting a new weekly column about fresh, local, in-season vegetables on Sundays at Torontoist and I’m very excited about it. My first installment is all about broccoli. “What’s most important for Toronto to recognize about the broccoli issue right now is that it’s grown locally and it’s still in season, but we’ve only got [...]

I need an old pastry chef & a young pastry chef

.flickr-photo { border: solid 0px #000000; } .flickr-yourcomment { } .flickr-frame { text-align: left; padding: 3px; } .flickr-caption { font-size: 0.8em; margin-top: 0px; } satanscookie.jpg, originally uploaded by codejill. This photo has everything: me, baking cookies, and the eye of Satan, as portrayed on Days of Our Lives, when Marlena was posessed. Whoa! How’d that [...]

Magic Loaf Studio

Someday, I’m going do a bunch of research into cultural and religious vegetarianism. Around the world, what people are vegetarian, why, and what is their particular cuisine like? One such group are Seventh Day Adventists. I don’t know much about them except that they’re vegetarian and seem to be very loafy and casseroley by culinary [...]

Not enough is said here about mashed potatoes

Wash you some potatoes Peel the same potatoes, saving the peelings for the soup stock you will hopefully make later. (Freeze peelings until that far off day.) Remove nasty, potentially lethal, dark, brooding spots on potatoes, and anything sprouty. Quarter those bad boys. Book ‘em. Boil ‘em until they’re tender. Mash. (With a masher or [...]

Veggie up

My hawk-like dedication to blogging has been somewhat dulled over these last weeks thanks to my sloth like dedication to finishing soggy first drafts of novels about b-girling. I have therefore been experiencing delays in mentioning this article from the Winnipegian nebula of the Veggieverse, about Dine-Out Winnipeg Purl Princess claims that she wrote it [...]

The meat people can keep winter

I have my first really-post on Torontoist.com today. I essentially spent the weekend trying to find one vegan menu combo in Toronto’s “Winterlicious” experience, and couldn’t, and then decided the vegetarian options were pretty bleak too, and so I made it all into a blog post: http://www.torontoist.com/archives/2006/02/veggielicious_w.php

The real meaning of “baguette”

JM: I’m just impressed that it’s possible to make bread– that we can do that. With our hands. DR: Uh hunh… JM: Bread dough is so cool. The yeast eats and multiplies and when you knead it the second time, it’s like you can feel it pushing back at you. A bread dough is a [...]

Crimes and misdebeanors

Sigh. Living in Casa Del Deadlines sometimes has unpleasant consequences. Unpleasant consequences, such as occasionally committing misdebeanors like wasting 7 cups of organic, home re-hydrated chickpeas. I had my whole chick pea adventure plotted out in my head. “The Chickpea,” I was going to say “is the cutest and most powerful legume of all. If [...]

Bean it forward

I’d like to say hi to all the new readers who’ve been visiting from ThePPK and LiveJournal. (Anyone who’s already been reading for a while, please know your “hi” is always implied.) Last week, Isa Chandra Moskovitz, author of the Vegan With A Vengeance cookbook very graciously and humourously linked back to my bean series. [...]

Big Pot O’Beans: Week 2, Black Beans Bonus Edition

Hold the phone! We are not done with this bean, people. I had just one cup of black beans left over, and had resigned myself to tossing them on something last-minute. (Yes, probably rice. Don’t judge.) Then, I signed up for this neato-cool-totally-free nutrition and fitness tracker thing: SparkPeople.com. They’re marketing it as a weight-loss [...]

Big Pot O’ Beans: Week 2: Black Beans: The Week In Review

I’m shocked! The black beans totally sucked me into the beans and rice vortex. Day one was beans and rice with breakfast foods. Day two was beans and rice with vegetables and some salsa tossed in for good measure. Then on day 3, I made these black bean burgers and they turned out pretty yummy, [...]

Big Pot O’ Beans: Week 1, Day 5: Fettucine Alfonso

I made the Fettucine Alfonso from Joanne Stepaniak???s ???Ultimate Un-Cheese Cookbook??? because I really wanted to experiment with a bean recipe that wouldn’t taste like beans. I will admit that this is a recipe (perhaps even an entire cookbook) that may strain the non-vegan’s suspension of disbelief for vegan cuisine, so before we get to [...]

Big Pot O’ Beans: Week 1, Day 4: White Bean Croquettes on a Bed of Corn and Spinach with Portabello Wine Sauce

I promise you this much: If you cook anything “on a bed of” anything at home, you will feel super, extra cool while you eat it. Ditto for “portabello wine sauce.” This is some way-cool pro menu terminology we’re getting into here. No one needs to know that the corn and spinach were frozen or [...]

Big Pot O’Beans: Week 1, Day 3: Provencal Bean & Vegetable Stew

A lot of recipes in The Complete Vegan are based on basic techniques from French Cuisine, only without all the fat and crazy bits of animals- this one even more than most. It followed the sautee onions, add garlic, a cup of white wine, 2 tbsp tomato sauce and herbes de provence (tarragon and friends), [...]

Big Pot O’ Beans: Week 1, Day 2: Simmering

I got my bean-cooking instructions from The Complete Vegan Cookbook. I highly recommend that everyone everywhere grab a copy of this book because it is one of those books that not only has nutritional info for every single recipe, but there’s not a thing in there that isn’t good for you, turns out perfectly and [...]

Pepe the muffin swan

We had brunch at Fressen again this weekend and we ordered a muffin and only ate half of it because their muffins are so huge, so I asked for a takeout bag, and they brought me a large piece of tinfoil instead. So I whipped up this piece of over-achieving, retro take-out art. Remarkably, it [...]

Big Pot O’ Beans: Week 1, Day 1: Soaking

Isa Chandra Moskowitz, author of the Vegan With A Vengeance cookbook, over at ThePPK.com has a great suggestion for how to save some cash, time, and get a little extra lean protein into your life: “My modus operandi has been to make a big pot of beans (1 pound of organic beans of almost any [...]

Peanut Butter Banana Pancakes

March 29, 2006 Update: This recipe is now featured in And They Cook, Too a bloggers’ fundraising coobook for Doctors Without Borders! Own it now in handy, spiral-bound format! Whisk together 2 tbsp oil, 2 tbsp maple syrup and 1 tsp vanilla. Add 1/4 cup peanut butter, whisk until smooth. Slowly add 1 cup soy [...]

Steamed Carrot Pudding for Christmas or, you know, because you’re feeling English

I veganized my mother’s Christmas pudding recipe and the people have spoken and the people seem to think it might possibly be better than the original, maybe. 1½ C. whole-wheat flour (sifted) 1½ tsp. baking soda 1½ C. sugar ¾ tsp. salt ½ tsp. ground cloves 1½ tsp. ground cinnamon 1½ tsp. ground nutmeg 3 [...]

Vegetarian money-saving tip

Get a big thing of powdered soy milk and use it in recipes. It’s a million, billion, trillion dollars cheaper than wet soy milk, a heckuva lot easier to carry and you’ll make fewer trips to the Price Chopper because you won’t go through the good stuff as fast. Yes, it tastes just like powdery [...]

Pancakes

I’m re-posting this from it’s original home on PulpLit.net because I like to have it close by. Whisk together 2 tbsp. oil, 2 tbsp sweetener, 2 tsp vanilla extract & 1 cup soy milk in a bowl. Toss in 1 cup of flour. Instead of mixing dry ingreadients in a seperate bowl, sprinkle 2.5 tsp [...]

The 12 Days of Cheeseless, day 11

Why I will never truly be vegan: Advil Extra Strength Migraine Gel Caps I guess actual searing pain is my breaking point. Pain melts ethics. That’s the best I can do.

MMM Lentils

If you have a can of diced tomatoes, you have the world on a string, I’m telling you. I just threw this together off the top of my head and it took all of 5 minutes to put together and turned out like something I could eat 4 times a week, so I’m going to [...]

The 12 Days of Cheeseless, day 9

Olive the nightlife. Olive to boogie. What an uneventful cheeseless day. I almost feel silly for posting this. But I must. Bah. Now that I have this under control I should try paying attention to other things in my life like: Not being stressed 24/7, 365 Exercise Writing Cooking actual food instead of ravaging bottles [...]

The 12 Days of Cheeseless, day 8

I’d like to kick off this entry with a quick shout out to my dawg, Nutritional Yeast. You are flaky. You are melty. You are lovingly grown on iron-rich blackstrap molasses, often fortified with vitamin B12, and pasteurised. The Nutritional Yeast Marketing Board should perhaps consider renaming you something that does not sound like it [...]

The 12 Days of Cheeseless, day 7

I just can’t say enough nice things about the brunch at Fressen. La S was concerned at first by the lack of egg on the menu, but the massive plate of scrambled tofu, 75 different vegetables, crispy fried tempeh, and 11 types of fruit turned her right around. And did I mention the mini carrot-zuchini [...]

The 12 Days of Cheeseless, day 6

Oh right. I forgot about this part. I always forget about this part. This raging animal hunger that kicks in around day 6 if I’m not prepared for it. The hands shaking, world-spinning, sudden-onset hungry-like-the-wolf hunger that’s enough to drive me to eat anything around me that’s not nailed down. This is why there are [...]

The 12 Days of Cheeseless, day 5

I think that one reason it’s so easy for me to give up so much dairy so much of the time is that I was raised on margarine. Hey, don’t “ew”! I like margarine. But my point is, butter has always been a once-in-a-while delicacy for me, not a minimum requirement for toast consumption, as [...]

The 12 Days of Cheeseless, day 3

Cheese uneaten: parmesan Egg unbeaten: scrambled Missing it: not yet Vegan resource of the day: Vegan Lunch Box: a) Because its vegan b) Because I look up to people who have this kind of free time and the cash to enjoy it c) Seriously. This is my ambition.

The 12 Days of Cheeseless, day 2

One of the dumber things about me is that I don’t really like that I still eat eggs and cheese, but I really really like the eggs and the cheese. I did without eggs for two years once after watching one disturbing episode of Pioneer Quest. And who wouldn’t give up milk after season one [...]

Recipe: Huile de Superiority Complex

This oil is the love that binds the top and bottom of my pizza together.

Recipe: Je ne sais quoi Canadian Pizza Sauce

This sauce is an important building block to my pizza.

Rockingest Lunch E-V-E-R (say it like the comic book store owner on the Simpsons)

Originally published on PulpLit.net How have I lived all this time without knowing about this? 2 words: TOFU OMELETTE. Take 8 oz of medium or soft tofu. Mash with fork with 1 tbsp braggs or tamari and 1/8 tsp turmeric. Saute on med-high for 6-8 minutes. Press tofu down with spatula while cooking. What you [...]

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