Vegan MoFO Day 8 - Let's get spicy!

Vegan MoFo Day 8 - Let's get spicy!

Being vegan is a revolutionary act. You are rejecting what society tells you is normal. You are rejecting how your mother fed you and thereby rejecting a way she loved you. You are rejecting the industries that are most heavily subsidized. You are rejecting most major corporations. Make no mistake, every day of your life involves rejecting societal norms. 

So it's no wonder that while there are vegan Republicans (Yes, really. Though in my experience they tend to be mainly fiscally conservative), we skew mostly progressively left leaning. And the last couple of years have been difficult political times for us American vegans. They also have the potential to become much worse. 

It's exciting when a company decides to take a stand and put our country and our people before profits. No, I'm not talking about Nike. Instead I'm talking about Penzey's! While they are not a vegan company, the majority of their spices are of course vegan. And since the 2016 Presidential election, they have been very vocal about where they stand. They have supported the Affordable Care Act, been very clear on being against Nazis (why is this controversial again?), vocal supporters of diversity, and have done fundraisers for victims of Hurricane Harvey among other things. They also do lots of giveaways and theme spice mixes. And discounted boxed sets. 

The best part is - their spices are terrific! I am in no way compensated for this endorsement (though I wouldn't turn down any herb blends they want to send me!). I just think we have to lift up and share companies that are speaking out and doing the right thing in this turbulent time. As you'll see from the pics, I'm doing my part to balance out at least one conservative that is boycotting Penzey's because of their liberal politics. Though how basic human rights became liberal I will never understand! 

They have unique blends and the classics.

Yes, that's a Green Goddess mix in the back!

Throw any of their mixes on tofu or soy curls and have an instant meal. 

As I was getting ready to publish this post, I came across this article by Carol Adams and Virginia Messina on the The Anti-Trump Diet You Need Now. It has some great basic tips for surviving and thriving in this challenging time. Have you checked out their new book yet? It's called Protest Kitchen: Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time. I think I need to get a copy! But then I am rather addicted to vegan cookbooks.

How are your taking care of yourself and staying strong in our current political climate? What companies do you think we should be supporting right now? 

Hazel practices self care by getting out in nature!

Vegan MoFo Day 7 - Green Pea Pesto Spaghetti Squash

Vegan MoFo Day 7 - Green Pea Pesto Spaghetti Squash

7 days of posting in a row! What what!! It feels like a bit of an accomplishment. I hope you have enjoyed some of what I've shared. :) 

Today we are taking a ride in the way back machine and I'm sharing a recipe I've loved for about 7 years or so. It's the perfect combination of Spring and Autumn as it has basil and spaghetti squash. So fresh and easy! Basil makes everything great! 

Is it cheating that I don't create recipes? I'm big on modifying recipes, but have never felt adventurous enough to go it my own. Except with a few sauces I make, but then I just throw stuff in and don't write things down. 

Have you cooked spaghetti squash before? This recipe was my introduction to it. It's so cool using the fork and seeing the 'spaghetti' magically appear. 

Green Pea Pesto Spaghetti Squash

from http://eats2live.blogspot.com/2010/01/green-pea-pesto-spaghetti-squash.html

 4 main dish servings, 6 side dish servings

1 medium spaghetti squash

1/2 cup tomatoes (I used a can of diced tomatoes)

2 tsp oregano

1/2 cup frozen green peas

4 cloves garlic

1/2 cup fresh or frozen basil

1 1/2 - 2 oz. pinenuts (I used walnuts)

Cook spaghetti squash by preferred method. I like to pierce it several times and microwave for 4 minutes, then cut it in half & scoop out the seeds, put the halves face down on a dinner plate & microwave for another 8 minutes or so, until soft.

Once cooked, remove strands from one half of squash using a fork and add to a lightly sprayed 6x9 rectangular baking dish (or similar size) along with a little squash from the 2nd half. Stir in tomatoes and oregano.

In a high powered blender add the green peas, garlic, basil, pinenuts and the remaining squash. Blend until smooth & creamy.

Spread pesto across the top of the spaghetti squash and place in preheated oven. Bake at 350* for 30 minutes, until pesto seems to have firmed up some.

Squash, seasoning, tomatoes - before the pea pesto. 

In the oven and ready to go!

Delish finished product!

 I think this will forever be one of my staple recipes. I love the way the baking basil makes the house smell!

My head behind a rock at Gold and Silver Falls.

Happy Friday from the Pacific Northwest!

Vegan Mofo Day 6 - Lazy Pasta

Vegan MoFo Day 5 - Lazy Pasta

Reflecting on my MoFo posts so far, I realize my blog should be called The Lazy Vegan. Or perhaps Too Fast, Too Furious (at the Animal Industrial Complex)? 

I do have plans for more in depth posts with fancier recipes that actually require chopping veggies and even some health info (I am the vegan NP, right?), but this easy meal is brought to you mostly courtesy of Trader Joe's. Well, courtesy of me, but mostly purchased at Trader Joe's. :)

TJ's has so many vegan options! They even post a comprehensive list online of said options! What could be easier? I still read the ingredient lists though - old habits die hard.  

Fusilli pasta, beef-less ground, sauce, fresh basil

I recommend fusilli pasta not just because it gives you a Seinfeld reference (Fusilli Jerry, It was one in a million, doc!), but because it holds onto the sauce well. You could do this as a one pot meal by making the pasta, draining and then adding sauce and grounds to the pot and heating, but it will taste better if you let the sauce simmer a bit with the grounds. Still an easy meal with simple clean up!

Mild flavor

Ta da! In just a few minutes - dinner!

I've been eating a lot of bean pasta lately, so whole wheat pasta has become like junk food to me. Tasty and a bit decadent! I remember when I thought whole wheat pasta was mealy and gross. Or maybe it was and they just make it better now? 

What's your go to easy meal? Any healthier options you now crave? 

Vegan Mofo Day 5 - Waffles

Vegan Mofo Day 5 - Waffles

Does anyone talk about food as much as vegans? Does anyone anticipate food as much as vegans? I know there are a lot of foodies out there, but vegans are the only ones I know that constantly drool over future meals, tell others about meals or new food products like they are a hot new band, and talk about past and future meals while eating current meals. We get so excited! With good reason I think, because vegan food is amazing. 

Recently my friend Martha was in town for a few days. We headed up to Portland for brunch one morning at Off the Griddle. This is one of my favorite brunch places - I haven't eaten there for dinner yet. They have these awesome blue corn waffles. Their menu is mostly vegan and all vegetarian. 

Martha and I arrive about an hour after opening and to our horror there is a wait! Of course it's brunch and we should have expected that. I knew it would be worth the wait. So we found a shady spot to wait outside for about 30-40 minutes and finally get seated. I want to order everything on the menu!

Yep, just like that Ernie.

Then the most torturous part - waiting for your food. Every time waitstaff walks by you are looking at the plates wondering if it's your food! We joked about it being like insects with their feelers out. MMM, what are they eating over there? MMM, is that mine? I feel like Dan Pirarro needs to do a comic about this feeling. I cannot do it justice in text. But picture me wiggling my fingers below my chin like feelers or tentacles. Like Zoidberg from Futurama!

Finally when we are about to lose it and start eating other people's food or flipping tables over (just kidding!), our food arrives! Crisis averted! It wasn't that long of a wait, but we were just so excited. nomnom!

Martha's waffle - can't remember which one she got. 

Tempeh bacon

Pumpkin cheesecake waffle with hazelnuts

Housemade sausage

Tofu scramble

It was all amazing and as expected worth the wait! I always get the pumpkin cheesecake waffle. It's not overly sweet like you might expect. And the abundant hazelnuts really take it next level!

After brunch we rushed to Newberg to go to Wildwood Farm Sanctuary's Barnyard Bingo Fundraiser. I didn't take many pictures, but this was my second time at this fun event. The animals wander around while we play bingo and pretty much everyone wins! Especially the animals since it's a fundraiser for their upkeep!

V-Dog vegan dog food was there and I picked up a treat sampler and some snazzy bandanas for the girls! Don't they look stylish? 

Hazel says, 'where are my waffles?'

Plant powered Ellie!

Do you talk about food constantly? Do you describe other meals while eating a current meal? Or is it just me and my vegan friends? Do we have a problem? Is there a support group? If so, what are they serving at the meetings? :)

Vegan Mofo Day 4 - Watermelon

Vegan Mofo Day 4 - Watermelon

I love watermelon. No, really. I don't care if you think you love it or if you know someone you think loves it, no one can compete with my deep and abiding love for watermelon. My parents have this pic of me about age 2 sitting on top of a picnic table in Panama with my face full in a wedge of watermelon larger than my head. I have never looked back.

Even when I was 5 and I believed if you swallowed a watermelon seed that a watermelon would grow in your belly and take over,  I continued to eat as much of it as I could. I relished becoming an adult and buying as many as I wanted and...not always having to share! When I find a good one I will go back to that store and buy 2 or 3 more. I consider a full size seedless watermelon 2 servings. Pro tip - cut it in half and eat it with a grapefruit spoon. Trader Joe's often has the best price and they are usually good. 

This delicious fruit may even help you prevent muscle soreness from working out and could help one spice things up in the bedroom. Watermelon is a good source of Vitamin C and pre-Vitamin A. At a minimum it will get you hydrated - don't eat a lot of it too close to bedtime!

But even without any health benefits, it's delicious and I'm hanging onto the last vestiges of summer by indulging! I say indulging, but the following recipe is super healthy. 

Watermelon Gazpacho - the elixir of life!

This simple and tasty cold soup recipe was shared (I think) in Dr Fuhrman's newsletter several years ago. They served it at one of his retreats which I haven't been able to attend yet. The recipe suggests blending your watermelon and cucumber and then straining it. I hate straining, so I just use my juicer. The watermelon makes a bit of a mess, but I still think it's faster and easier. 

Watermelon Gazpacho

1 seedless watermelon, 1/2 cubed and 1/2 diced

5 cucumbers, 3 chopped, 2 diced

3 limes, juiced and zested

1/2 bunch mint, finely chopped

Instructions:

Puree cubed watermelon and chopped cucumbers in a blender. You will need to work in batches. Strain juice and allow it to chill at least one hour. Add diced watermelon and cucumber to the juice along with lime juice, zest and mint.

I have regular and chocolate mint growing right now. Hmmm, would chocolate mint work or destroy this? 

And now I'm really going to blow your mind. Take a bunch of watermelon and cut it into large chunks. Put it in freezer safe containers in 2 cup amounts and put it in the back of your freezer. Do your best to forget it is there. 

Then when you are in the midst of winter despair, come upon said watermelon and make a watermelon frosty! It may just help you survive until Spring! I got this recipe from a now defunct blog so I can't credit it. Note - I use just a dash of maple syrup or none. The fruit is already so sweet!

Lime Watermelon Frosty

2 cups frozen watermelon

1 large ripe banana

2 Tbsp agave syrup (or maple syrup)

4 Tbsp lime juice (about 2 limes)

1/2 tsp lime zest

1/2 cup+ water as needed to get blender moving

optional: a few dashes of cayenne for a spicy sip

optional: a few ice cubes for an extra frosty sip – perhaps even coconut water ice cubes

Blend. Serve!

Diesel, resident of Wildwood Farm Sanctuary, says he doesn't trust people who don't like watermelon. 

I know it's after Labor Day, but how are you holding onto summer? Any foods that keep summer's spirit alive a little longer? 

Vegan MoFo Day 3 - Salad Time

Vegan MoFo 2018 - Salad Time

VeganMoFo has done a great job of providing theme prompts and ideas for posting. I plan to follow some, but likely will mostly do my own thing. Partly because I procrastinate instead of planning! 

I'm new to blogging. I've mainly blogged in the past to share with my friends my trip to St Vincent and the Grenadines where I spent the last 5 weeks of my residency. Those posts are still up and there are some about eating vegan in a small island country. Check them out if you like! 

But being pretty inexperienced at blogging I didn't even add the subscribe links (top right column) until I was looking over the blog for Vegan Mofo. So thanks for being kind! I do welcome any tips or constructive feedback!

One of the suggested themes for this week is inspiration. I don't know what could be more inspiring than fresh, local produce. Nothing beats a fresh tomato right now. Especially if you grow it yourself. I just bought my house in the winter and didn't feel prepared to get a garden in the ground by Spring, so I did container gardening again this year. So easy and no weeding! 

Hazel supervises early planting.

I kept buying more containers. It was addictive!

First strawberry harvest, 2 plants are still producing 4 months later. 

I bought these lettuce starts and they thrived! Ate off them a couple months.

Tomatoes, lettuce, herbs, cucumbers, strawberries, and more!

I always plant marigolds to keep aphids away. 

Regular and chocolate mint.

Early tomato harvest - plus one yellow cuke!

Plant a variety of tomatoes to get more flavors and prolong harvesting!

Many people think all vegans eat is salad. And that is FAR from true. But I'm not going to lie. I love a good salad with some fresh summer produce. And when you grew it somehow it tastes even better!

One of my favorite simple meals is to prep a fresh salad with whatever veggies I have on hand. Then I press some firm or extra firm tofu (I have a tofu presser and love it) and dice it into small squares. On a hot skillet I spray a small amount of oil using a pump. Then I sprinkle herbs directly onto it - whatever you like works, but I usually use an Italian herb blend. Put the tofu in the pan, then sprinkle more herbs on the top. Sauté while rotating so several sides of the tofu get brown. I usually put half of the tofu block on my salad warm and then eat the rest the next day cold. I love it either way.

My dogs love tofu!

I often make my own dressing, but keep some on hand for when I'm feeling lazy. 

Sorry Hazel - all gone!

Many of my tomatoes never even made it in the house. Most of the sungolds and black cherry tomatoes I ate while standing next to the plant! There are so delicious while warm from the sun!

You can container garden on a patio or even just put some basil in your window. Do you garden or have a small space you could add some containers? Now is the time to plant for fall and winter gardens! Many greens do great late into the year. 

Stick tug of war!

Vegan Mofo Day 2 - Dinner in Salem

VeganMoFo Day 2

Here I am posting 2 days in a row! It's almost a roll, right? Yesterday I volunteered here in McMinnville at the Walnut City Music Festival. I had a blast and even went to the after party to see Scratchdog Stringband whose set I'd missed. I was up pretty late, but here I am posting!

As I mentioned in my intro post yesterday, one of the things I'd like to highlight is how Portland is not the only great place in Oregon and not the only place for great vegan food. 

Recently I was in Salem celebrating the birthday of my friend Marcus. Now he is definitely not vegan nor is his son. His wife, my friend Julie, is mostly vegan and of course I'm strict vegan. So where to eat? 

 Venti's Cafe has two locations in Salem and has a separate vegan menu! They also have a gluten free menu but I love the gluten so I didn't look at it to see how much overlap there was. The vegan menu has burgers, tacos, tots, bowls, wraps, and more. They also have kombucha and beer/cider on tap. 

Vegan Menu proudly posted on their website

 I decided to go old school and have a burger and fries. Followed by a marionberry hand pie. So yum!

Beyond Burger w/tempeh bacon & Daiya cheese

 

Marionberry hand pie with side of chocolate sauce

It was all very yummy! I was really too full to have dessert, but it had to happen. I think the pie is from Willamette Valley Pie Company based in Salem and they have other vegan options in their shop. I need to go by and check it out soon! 

So there's one example of tasty vegan eats in Salem, Oregon. What do you think? Have you had the Beyond Burger? Did you like it? I'd love to hear your thoughts in the comments. 

#VeganMoFo

#VEGANMOFO

Ok, so here it is - my first real post in 2 years and my first Vegan Mofo post! I'm nervous and not sure I have anything to say worth reading, but I'm looking forward to sharing - and hopefully interacting with you!

Today's post goal is to get acquainted. Who am I? I'm a 40-something longterm vegan living in Oregon about an hour west of Portland. Yes, there are great places to live and eat in Oregon besides Portland! This month I plan to share some of the food options including, and besides!, those in Portland.

I've been an RN since 2006 and a Nurse Practitioner since 2015. I've very passionate about nutrition and how good nutrition positively impacts our health. But my veganism is most important to me for the positive impact it has on the animals and our environment.

I have two vegan puppers I adopted earlier this year after not having a companion animal for almost 4 years. I'm so happy to have dogs back in my life full time. Ellie and Hazel are a lot of fun and love to go for long hikes.

Hazel and Ellie in Hannah's garden. Photo by Hannah Hill.

My cooking varies from the simple and lazy to the more complex. I rarely use difficult to find ingredients and most of my meals are healthy. But that doesn't mean I don't indulge and I am certainly a fan of chocolate. This month I plan to share meals from around Oregon, home cooking, health tips and some of my favorite resources.

I'd also love to hear from you. What would you like posts on?

Me paddling the Silt Coos River. Photo by Hannah Hill.