i’m very much back into the semester, and an exciting thing about the semester is that the food co-op is back up and running, and i’m there getting my hands dirty once or twice a week. my responsibility this semester is to order the fruit and veges every tuesday. someone else pays the bills, others pack the boxes, others do the accounts and so on.

and so i carry the burden of choosing good, complementary and appropriate fruit and vegetables for 20 – 30 people each week. exciting, but a little bit scary too! there’s always the potential to buy something that’s not so tasty, or that is problematic to cook (beetroots were annoying people for a while). i’m learning buying strategies, thinking about how to divide 10kg of fruit into 40, wondering how to make a box look ‘full’. often it’s with cheap things, often root vegetables (carrots, potatoes, pumpkin).

so there was half a pumpkin in the fridge needing to be cooked. i’d made pasta, lasagna and a few other things wth the pumpkin, and there was still heaps left!

so i ventured into the sweet territory.

“the best pumpkin muffins” (from vegan with a vengeance)

1 3/4 cups all-purpose flour

1 1/4 cups sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground or freshly grated nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 cup mashed pumpkin

1/2 cup oat milk

1/2 cup olive oil

2 tablespoons golden syrup

preheat the over to 190 celcius.

mix together the flour, sugar, baking powder, salt, and spices.

in another bowl, mix together pumpkin, oat milk, oil, and golden syrup.

mix the wet and dry together, only until just combined. put into muffin cases and bake for about 20 minutes. they do rise!


it’s been 2 years and 4 days since i started my phd, and here we are celebrating. i cooked dinner for 12, vegan and gluten free (apart from the plan b dessert pie).

there were metaphors flying around like crazy at dinner. best explained by a run down of the food we ate.

first up, the invitation:

oops it’s been 2 full years of phd living and i nearly forgot my annual ritual of a dinner to mark the passing of one year and the arrival of another.

but no worries, i’m on top of it (just) and would like to invite you to come share dinner with me on friday march 4 (it’s a few days past the march 1 marker, but it reflects what being at the end of my second year feels like: missing deadlines and a bit unprepared).

as usual it’ll be a sit down dinner, with the silver cutlery perhaps. vegan and gluten free, and stories to go with the food.

let me know if you can make it (ie rsvp by next tues, mar 1)

xxxjessie

ps i did think about how i wasn’t feeling in control of things and wouldn’t mark the date this year, and perhaps instead would cook you all a frozen dinner to have at your leisure. but then paul pointed out how that would be just as much work, so i’m just cooking you dinner to eat together instead.

the first course was a vegan tom yum soup.

i used a jar of tom yum paste to make the soup (no shrimp paste or soy in the jar!). it boiled for ages on the stove with mixed asian mushrooms all chopped up, and some other freshness like a few stalks of lemongrass and a couple of kaffir lime leaves. i added some coconut milk at the end, and some excellent firm silken tofu in cubes, a handful of bean sprouts and these frozen mock prawns i found at the asian grocer in chinatown. made from yam, not gluten, they even tasted like prawns.

the jar of paste was a metaphor for not having to do everything form scratch, not having to reinvent the wheel all the time, and not feeling like there’s no-one else out there able to do what you need or want.

second course was two varieties of mock fish, with greens, oily eggplant and rice.

there were a couple of metaphors flying around the table here. one was in the mockness of the fish – sometimes things don’t have to be exactly what they claim to be, and they still taste good/are enjoyable/suit the purpose. or that you can get away with dishing up something that isn’t actually what you call it. kind of like research in that you don’t need to make or reproduce something exactly, and that in fact the ‘mockness’ of what your research is makes it unique.

the second metaphor i really felt during the main course was one of getting other people to either do your work for you, or help you with your work. there were 12 of us at the dinner table, which was two big tables pushed together, and whilst i was the host, i needed others to do things like ‘carve’ a fish, and pass dishes around. paul mc’d (kind of), others took photos, and the collobrativeness of the dinner really did reflect how i think the phd is going for me. using other people’s work, working with others on projects that will end up in my phd, and so on.

dessert was the biggest metaphor of all.

i had originally planned to make these pandan rice balls. i bought the ingredients (with a special trip to china town to get the pandan juice), and when i got home started to make them. i realised pretty quickly that i’d bought rice flour, not glutinous rice flour, and that the two are very different things. i tried to make it work, mixing things together, following the recipe. but the rice flour was not sticking, and i realised they weren’t going to work. i had a little teency breakdown, then workshopped it all, and realised i could make a different dessert. so i made a vegan coconut pie (from vegan with a vengeance), and added some pandan flavour (and colour!) to make it green and a tribute to the failed dessert.

this was a great moment of dealing with failure, or something going wrong, or fucking up. i worked through it, and made do with what i had (and knew). it was a relief, and it worked, and i made do. like i do as i stumble through the phd.



when i was living in toronto last year i drank almond milk. better than cows milk, and a much better dairy replacement than soy or oat. it was always about the same price as soy milk – 2 or 3 dollars a litre.

i came back to australia ready to keep on drinking almond milk. but was shocked to the bone when a litre of almond milk cost at least 8 dollars here. that’s FOUR TIMES AS MUCH. and we have a huge almond industry here in australia. i was confused, and went back to soy and rice milk.

but yesterday the naturopath talked me out of soy again, and handed me an almond milk recipe. she says she makes it every few days and keeps it in the fridge.

so last night i soaked 1/4 cup almonds in water. this evening i blended the drained, soaked almonds (the soaking ‘activates’ them, apparently) with 2 cups of warm water. then strained the mixture through a cloth, and poured it into this jar. i labeled the jar and put it in the fridge. voila! a couple of cups of almond milk for my weetbix, tea and coffee every day. and for a fraction of the overpriced shop carton.


2010 in review

02Jan11

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health.

Crunchy numbers

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 3,800 times in 2010. That’s about 9 full 747s.

In 2010, there were 23 new posts, growing the total archive of this blog to 260 posts.

The busiest day of the year was January 6th with 136 views. The most popular post that day was the cumquat project.

Where did they come from?

The top referring sites in 2010 were vegancookalong.blogspot.com, chocolatesuze.com, google.com.au, facebook.com, and luminen.net.

Some visitors came searching, mostly for vegan corn fritters, craving green beans, beetroot souffle, hospital food, and tempeh berlin.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

the cumquat project October 2009

tofu dumplings January 2007

about May 2006

green bean craving January 2007

vegan corn fritters January 2010


nourishment

31Dec10

it’s a shitty photo but the best i could get in the light, and with the technology to hand.

after spending a day giving into a horrendous hangover, due in part to the excellent canadian company the night before, and a desire to let things loose a bit, i made my way over to jane and julie’s for a very well deserved and enjoyed nourishing dinner.

this is steamed sweet potato and chinese broccoli, fried tofu, and lots of yummy toppings (seaweed, sesame seeds, ginger, green ginger condiment, soy sauce and so on).

there’s something about simple food and old friends/allegiances that make you feel good and strong about your place in the world. they’ve seen you through lots of ups and downs, and put perspectives on the past that still don’t seem that clear to me.

and now, with a fresh clean slate, here’s to another year of nourishment, friendships and growth.


it’s time to start putting things in jars again. last night we had a tasty plum sauce with our fried mushrooms at vina vegetarian. today i made plum sauce.

Chinese Plum Sauce

8 cups plums, pitted, halved (3 pounds/1.5 kg)
1 cup onion, chopped
1 cup water
1 teaspoon gingerroot, minced
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice vinegar or 1/2 cup cider vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves

In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

Fill and seal jars; process in boiling water bath for 30 minutes.

Makes about 4 cups

 

from http://www.thatsmyhome.com/general/chinese-plum-sauce.htm


from this:
to this:
all lined up 

we missed the end of summer bottling run, but still managed to get some in. in toronto around mid to late september there was a rush on canning, preserving, bottling, jamming of all things possible. i went to knitting one day and there were shelves of freshly bottled peaches, nectarines, cucumbers and so on. at the big (unnamable) stores at the mall there were special areas set aside for supplies – jars, lids, labels, canning pots, tongs, additives. it felt like all of a sudden preservation was a mainstream industry.

but it was just for those few short weeks it seems. this week dian and i finally got it together to a) be in the same country b) be in the same city and c) have a day to spare/procrastinate with. we started out (fairly) early on our bikes. first stop the fruit store down the road, where we bought punnets of strawberries (2 for $4), blackberries (2 for $3) and raspberries (2 for $5). then, after dropping the (already partly crushed from being in my panniers) fruit home, we head to the mall to find the jars (and the pectin – a whole new experience for me).

the mall is somewhere i don’t like to go too much. i end up buying things i don’t really need (this time round it was vegetarian salami, white bean dip, mineral water and gumboots) and get claustrophobic with all the people around. and the sickly sweet smells of cinnamon buns and bad coffee are gross. i’ve worked out you can ride into the carpark and get to wal-mart (sorry) without breaching the mall, so this we did. only to find that canning season was over, and there was a pitiful set of boxes of jam jars all abandoned on one shelf. we searched high and low for more, even venturing to another big store, but ended up settling for the dozen 500ml jars. that’s a lot of jam for one jar, you see.

riding home (with the box of jars, 2 boxes of pectin and all the other things we managed to acquire) i felt happy. really happy. the weather was beautiful, warm but not hot, sunny but not burning, the leaves were yellow and red and falling, and i was propelling myself along. things are good.

then we got to work. chopping, crushing, blending (yes, blending the strawberries – dian thought it would make life easier and it did, and it worked to make a beautiful jam). sterilising (hard to do with an aluminium pan and highly calcified water). finding any small jars we could and sterilising them too. boiling fruit, adding pectin (still a weird thing to me, i think it’s what’s called jamsetta in australia and is something i might keep using, if only to make it all easier) (i wonder if the ladies at the show use it and that’s how they get the good results).

hours later though we had jam. many big jars of it, setting well. and tasting amazing. we put the blackberries and raspberries together, and the strawberries went solo.

i got caught thinking about the whole day, about the amount of time we spent preparing for the preservation compared to the actual act of preserving. but the preparation can be seen as part of the preserving too (you have to get it right, otherwise you’ll spoil the jam). interestingly here, the people i’ve come across use these purpose-made jars to do their preserving. mason jars, bought from the store, all consistent in shape and size. i’m used to going to the shelf under the sink at home and finding jars and lids that match, and then sterilising them in some way to use. these mason jars are so professional – they have flat lids, screw on tops and even embossed with fruits. i suppose it might be like the difference between the archival boxes and the shoeboxes?


cuba libre

19Sep10

there’s travels in my bones, and i’m off (-line and on a plane) for a week to explore the carribean. i’ll be back with stories of meat and dairy free eating in a short while…


it’s truly fall now: dian and i had a squash soup-off over the weekend.

i made veganomicon’s squash & pear soup, with amendments of course:

slice an onion and a red pepper, saute in vegetable oil until softened.
add 2 teaspoons of grated ginger and 3 cloves of minced garlic, saute a little more.
add a few pinches of salt, a pinch of chinese five spice powder, a peeled and cubed squash (i used buttercup) and 2 peeled and sliced pears (i used bosc), stir for a few minutes, then add 4 cups of vege stock.
bring to the boil and simmer for about half an hour, until the squash is falling apart. mush up with a potato masher and serve.
super simple, but so so tasty.

then dian made her not-beef bone squash soup (aka the vege version of her mum’s recipe):

cut up an onion, start cooking it in some vegetable oil.
on the side, peel and cut up 1 large squash, or a medley of squashes (should be about 4 or 5 cups of squash).
then, put chop up any veges you want – dian did red peppers, mushrooms, zucchini, potato, carrots, garlic (any soupworthy veges that you like, that aren’t too strong in flavour).
once the onions are browned, dump in all the veges (including squash), and add a tablespoon of home dried thyme, paprika, salt and pepper. add about a cup of water, turn it to medium, put the lid on and let everything steam till soft (this makes it much faster).
once everything’s cooked, add more water to bring it to soup consistency. add yellow yam and green (cooking) banana now (chopped up). the green banana is top and tailed and then scored along the side (it gets cooked in its skin). the yellow yam is peeled and chopped super quickly – otherwise it goes black and gets slimey.
make dumplings from flour, water and salt – mix to a firm dough. take of small chunks and roll between your hands and drop them in the soup.
cook until the dumpling, banana and yam are cooked (about half an hour). peel the bananas and put them back, and then add a tablespoon of chunky peanut butter.
serve with chopped coriander to garnish.


not cheese

07Aug10

excluding dairy from what i eat is something i’ve done before and found easy-ish. now, in toronto, the land of people with food intolerances, political eating and the like, finding not-dairy foods is too easy, and too tempting sometimes. there’s the standard tofutti cream cheese, but there’s also about 10 different types of vegan cheese just on the supermarket shelf.

i went to a friend’s for dinner last night and took a block of the vegan mozzarella i’ve been working through. and we made little onion/pepper/tomato pita pizzas, with a green salad and lime chilli tempeh cubes:

cube a block of tempeh (i only used 1/3 of a block for this, cut into 1cm cubs)
marinate in tamari, tabasco and the juice of a lime for as long as you have (10 mins at least)
fry in a little oil until golden. i kept squeezing more lime juice on top as they were frying to ‘steam’ them a little, which worked well
cool and serve in salad.



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