Fourth of July Food

Happy Fourth! I hope you all are getting to do something nice and relaxing today. Below, I’ve included some ideas for some delicious vegan eats.

I hope your day is fun, safe and a time to hang out with family/friends. But remeber, Fourth of July fireworks can be a real bummer for those of us who don’t understand why humans need to make explosions in the sky for fun. They freak out the animals and I always hear of dogs who got scared by the noise, ran off, and got lost. Make sure to keep animals inside and try to make them feel safe.

And now to the food…

Southwest black bean burgers.

Frozen Watermelon

‘Egg’ Salad

Lemony Stars (Lemon Shortbread)

Farro Salad

Chocolate Covered Strawberries

Just a few ideas for vegan food for the fourth. Enjoy the day! See you tomorrow.

 

 

 

 

Vegan Southwest Burgers

You might be wondering why there’s a giant piece of cake on a ‘vegan southwest burgers’ post. Well, I’ll tell you. Yesterday, I woke up determined to be productive…despite the fact that it was Monday. And despite the fact that I woke up with a splitting headache. I had a bunch of errands to run that couldn’t wait (returning overdue library books, out of cat food, out of Maizy’s vegetables, and I had to submit my payroll sheet or I wouldn’t get paid). I headed out first thing in the morning to get these things done. When I got back from errands, I was determined to sit down and get some work on my dissertation research done. I need to plan the next phase of research and set up some more interviews, etc. I visited a couple of dairy-related websites and immediately got so depressed I had to close them. Some days I have it in me to confront this stuff and other days I don’t. My go-to emotional shutdown/avoidance activities are either to take a nap or to bake something. I went overboard on the baking. Yup, that’s right. I took all that avoidance energy and turned that depression into making a cake. In some ways it felt defiant. I made a cake which normally would have been jampacked with dairy and eggs and I made it vegan. So there. I really showed them (I’m not really sure who..). Yes, I know. Really. Overboard. I spent all afternoon and evening making it. I created a monster. A cake so tall it barely fits in the fridge. And it is way too big to fit into any cake container we have. Why I didn’t stop at one layer or two is beyond me. It had to be three layers. Yup, a quadruple recipe of batter. And now it’s just sitting there in the fridge without a cover, causing me all this anxiety because how will we ever eat all that cake? It’s probably enough for at least 30 people. Watch out neighbors, here comes some cake!

But, you’re probably more interested in the southwest burgers, considering tomorrow is the 4th of July and people like to have burgers and things on that day. Back in September, I promised you all a black bean burger recipe. Here it is. Better late than never, I suppose.

These are a little delicate, but the flavors are spot-on and they are really good for you (no oil, complete protein with the beans and rice, veggies, etc).

The Recipe

Makes 8-10 large patties

1 large onion, diced

1 cup chopped mushrooms

2 tsp cumin

2 cans of black beans (the ones with chipotle added are amazingly good in this–look in the Mexican food aisle)

1 bunch green onions, chopped

1/2 cup cilantro

1/4 cup ground flax seed

1 can diced green chili (plus more as topping if you like)

1 1/2 cups corn

1 1/2 cups cooked brown rice

tiny pinch of red pepper (optional) 

Preheat oven to 375 F. In a pan, saute the onions and mushrooms with the cumin in a little water (or oil if you prefer) until soft. Turn off heat. Drain all canned items well—you don’t want extra moisture or these will be too wet. In the food processor, add half the beans, half the onion/mushroom mixture, the cilantro, the flaxseed and the green chili. If you want these to be spicy, add the ground red pepper. If not, leave it out. Process into a paste. In a large mixing bowl, add all the rest of the ingredients whole and stir the paste in. This will make a nice dough. Taste and add salt as needed. Form into patties and lay out on a baking sheet. Bake in the oven for 20 minutes. Flip them gently with a flipper and bake for 20 minutes more. I’m guessing these would be too delicate to cook on a regular grill, unless you cook them on a pan or piece of aluminum foil on the grill. Serve with toppings and on a bun if desired. Great toppings would be sliced tomato, lettuce or sprouts, guacamole or avocado, green chili, sliced onion, vegan mayo, ketchup, etc. You name it.

Do you have a favorite black bean burger recipe? What are your plans for the fourth?

Frozen Watermelon

Happy Friday, readers! The question for today is… what do you do when you get a bad watermelon? You know, when you spend all this time at the market picking out what you hope will be the perfect melon only to find when you crack it open that it’s mealy or soft or just not quite right. I had this experience earlier this week. So what to do? I contemplated making a smoothie with it or juicing it, but I wasn’t in the mood. Instead, I froze it. Apparently, you can freeze watermelon! Who knew! I’m thinking this might appeal to those of you who are sweating out record high temperatures this week.

Directions: Cut up watermelon into cubes. Line a baking dish or plate with some parchment or wax paper. Place the cubes onto the paper and stick the whole thing in the freezer. Freezing them like this will prevent them from sticking together. Afterwards, you can dump the frozen chunks into a bag or container for longer storage.

This would be a great thing for the whole family (especially any kiddos you might have) to enjoy this weekend or for the hot and sweaty Fourth of July.

Have a good weekend! Oh, and stop on over at MindBodyGreen today to get some tips from yours truly on how to tell your family and friends you’re going vegan. Find out why the Fourth of July barbeque might not be the best time to broach the subject!

Thinking Carefully About Language

The language we use in our everyday speech can be a powerful form of activism and mechanism of social change. Whether we use the term ‘farm animal’ or ‘farmed animal’ to designate animals who are living and dying on farms, for example, makes a difference. This is one linguistic change about which I have been hyper conscious, particularly as my work focuses on animals who are farmed. To call someone a ‘farm animal’ implies that their inherent purpose and identity is defined as belonging to a farm. To use the term, ‘farmed animal,’ on the other hand, says that the process of being farmed is imposed on them and does not constitute their core identity. This is such a slight linguistic change to make (adding just two small letters), but it makes quite a difference. In conversation, I notice other people noticing the use of the word ‘farmed’ instead of ‘farm.’ And it is noticeable. Any time we disrupt language and change it, it creates a distinct, atypical response in how we hear language. People notice this slight linguistic variance. Sometimes they even ask about it. When they do ask, it opens up an opportunity for explanation and discussion—a moment of education.

Other examples of how we can speak more intentionally about animals are, of course, to use ‘he’ or ‘she,’ ‘they,’ ‘who’ or ‘whom’ instead of ‘it,’ ‘which,’ or ‘that.’ Animals are not inanimate objects and we must shift our language to reflect this truth. 

Similarly, using terms like ‘pests’ is problematic as a way to typify certain ‘undesirable’ species, just as derogatory name-calling that uses animal names is a serious issue. Derogatory names we use for humans include, ‘pig,’ ‘heifer,’ ‘cow,’ ‘bitch,’ ‘pussy,’ ‘dirty rat,’ ‘snake,’ ‘vulture,’ etc. Our invocation of species names to indicate negative qualities or offend others is something we can try to be aware of and prevent ourselves from engaging in this kind of discourse.   

Calling things what they are, too, is a form of activism for animals. For instance, meat eaters are not simply meat eaters (nor are they ‘carnivores’); they are ‘carnists‘. Carnism indicates that meat eating is a belief system, an ideology, and not simply an acontextual, biological practice. Similarly, the practice of eating meat, wearing animal skins, using animals for entertainment, and using animals in science are all forms of speciesism. This is a serious and overwhelmingly widespread site of discrimination (like racism, sexism, homophobia, etc.) and we must do all we can in our speech and actions to resist being speciesist.

These terms, and many more, are important for how humans think, act, and relate to animals. And yet, one of the most pervasive distinctions and linguistic tragedies we make is our use of the terms, ‘humans’ and ‘animals.’ In the most basic, fundamental way, this distinction is inaccurate because, of course, humans are animals. The false binary between ‘human’ and ‘animal’ is a way of reinforcing the notion that humans are exceptional and removed from the rest of the animal kingdom. Animal studies scholars and animal advocates/activists have long addressed this linguistic problem. More P.C. terms are currently ‘human animals and nonhuman animals,’ calling animals ‘other animals,’ or ‘animals other than humans.’ I often will utilize these when talking about the distinction, but quickly these terms become clunky in everyday speech and in conversational writing (like here on the blog). Furthermore, these terms do not do much to dissolve the duality or binary structure created by putting humans on one side and all the other animals in another category. These mechanisms are still a mechanism of ‘othering.’

Whenever I can, I try to be mindful of talking about specific species rather than broad generalizations, like ‘animals.’ But particularly when you’re talking in a general way about humans’ treatment of other species, it becomes difficult to talk of specific species all the time. This week, I’ve been reading Lisa Kemmerer’s Animals & World Religions (review coming soon for Our Hen House). She talks explicitly about this issue in the book and has adopted a new term. When she is talking about all animals (human and otherwise), she uses the word ‘animal’. But when she is talking about “any animal that does not happen to be the species that I am,” she uses the term ‘anymal’ (pronounced ‘any’ and ‘mal’). While this term will most likely be most commonly used by humans to talk about other species, this term could just as easily be signed by a chimpanzee and understood conceptually (and linguistically) by other species as well. 

Thinking about language—how we name things, and how these names determine meaning and action—we have an opportunity, literally every time we speak, to make social change. It is always a work in progress. I catch myself, in speech and in writing, slipping into the habit of regularly using exploitative language.

What are your thoughts on language? What do you think of the term ‘anymal’?

Fashion Correspondent at The Kind Life

Kind eco-fashion is vegan, reused/recycled, organic, fair-trade, and environmentally sustainable. 90% of my wardrobe comes from thrift stores or from trading with friends. Reused clothes are the kindest! Shopping mostly at thrift stores means being able to spend a little extra on key essential pieces from independent, kind designers like this gorgeous Vaute Couture jacket, or this super comfy lightweight Black Sheep organic hoodie. Combining versatile, sensible core wardrobe pieces with more whimsical eco-accessories (like the Julie Apple clutch) gives you lots of options for mixing and matching with your other clothes across all seasons. Joining urban fashion with outdoor sensibility, this layered look is inspired by life in Seattle. Styles pictured: Edie Organic Cotton Hoodie by blacksheepVL on Etsy ($32) / Vaute Couture Belden Jacket in Waxed Canvas (weatherproof eco-waxed canvas, bamboo/cotton liner) ($280 presale) / jeans ($6) and tank ($3) from thrift stores / Vegetarian Shoes Retread Desert Boot (faux suede, cork, recycled tires) ($130) / Made Tuthanduki Recycled Brass Circular Pendant Necklace (recycled brass, fair-trade, artisans in Kenya) ($57) / Hammered Bangle Set by Jigsaw (fair-trade, recycled brass) ($63) / Julie Apple Flip-It Convertible Clutch (recycled water bottle fabric, organic hemp liner) ($49).

Some exciting news this morning! A while back, I entered at contest at The Kind Life (Alicia Silverstone’s blog). The challenge was to put together an eco-fashion look and explain why it’s eco-friendly and vegan and why you love it. I put quite a bit of time and thought into assembling a look inspired by Seattle (see picture above), submitted it, and tried to put it out of my mind. I was so not expecting to get it. Then this morning, when I got up, I found out that I was one of five chosen be part of Alicia Silverstone’s fashion correspondent team (not the grand prize look, but still one of the team)! I’m super excited to contribute to The Kind Life and can’t wait to see what the other correspondents contribute as well. To see the grand prize winning look, and the other three correspondents’ looks, click here.  

Rainy Day in Seattle

Today in Seattle, it’s 56F and pouring rain. I’m doing my best to stay productive at the computer, but something about it being so dark and rainy (and probably also the fact that it’s Friday) makes me want to kick back and watch some TV in a blanket with Maizy.

Yep, doesn’t that just make you sleepy just looking at her? This ‘warm and cozy in a blanket’ thing is probably sounding pretty crazy for those of you in other parts of the country/world who may or may not be sweating from triple digit heat waves. Not me, I’m feeling chilled and daydreaming about eating this:

Dumplings, scallion pancakes, and hot & spicy vegetable noodle soup from Szechuan Noodle Bowl in Seattle’s International District.

Have a good weekend! Any fun things planned? I am getting the next phase of my vegan tattoo!

 

Celebrating Summer Solstice

Summer solstice was yesterday, as I’m sure most of you know. The summer solstice technically is the first day of summer, though historically it has been called midsummer by farmers since the crops are planted and well on their way to producing. The summer solstice is the longest day of the year. From here on out the days get shorter until the winter solstice in December. This solstice reminds us that a new season is here (one of great bounty) and it also reminds us that time is passing, that the days are getting shorter, and that each day is precious. I’ve always felt simultaneously in awe of the summer solstice and a creeping anxiety about the subsequent shortening days and the passage of time.

What better way to celebrate the end of spring and beginning of summer than with some quality time with our pig friends? My friend Karen and her son Oliver and I drove up to Pigs Peace for a visit this week. It was Karen and Oliver’s first time there and we had a really great time. Pigs Peace is now in full visitor season swing and there were about a dozen other people there for a tour/visit. We met a new pig, Lucy:

Lucy was rescued from slaughter by a man out on the Olympic Peninsula and made it to Pigs Peace where she settled in right away. She is extremely friendly and will walk right up to you and nudge you for some pats and scratches.

I attended a zoo field trip a while back with Oliver’s kindergarten class. Karen went ahead of time into the classroom to talk to the class about why Oliver’s family does not go to the zoo. Karen had decided that it was important for Oliver to go at least once to the zoo to understand what it is and why they do not support the zoo. When we were at the zoo, we saw the Ossabaw pig they had there (Wilber). He is, by now, a senior pig and has spent his whole life in the zoo. The space he had was a small pen with dirt and straw. The zoo had decided to retire Wilber and get new pigs for a new exhibit and so Judy was negotiating with them to allow Wilber to retire at Pigs Peace. Wilber:

On our way up to Pigs Peace in the car, Oliver asked about Wilber’s story and I related to him how Wilber, upon his arrival at Pigs Peace, ran out of the trailer into the grass (he had probably never seen grass) and was immediately exploring his new digs. Later, at Pigs Peace, Oliver approached Judy and said, “Excuse me, Judy. Katie said that when Wilber arrived, he literally [yes, the six year old uses the word ‘literally’] ran out of the trailer he was so happy to be here.”

Judy replied, “That’s right, Oliver, he did.”

Oliver: “Precisely how fast did he run out of the trailer?”

Judy: “Very fast.”

We spent some time giving Wilber some scratches and hanging out with Lucy and the fast-growing piglets, Elmer, Gus, and Maynard:

 

And Larry, a super sweet, senior pot bellied pig:

Of course, we had to say hello to Bailey who is blind and the biggest sweetheart:

As we were walking around, Oliver came up beside me and said, “Katie, Pigs Peace makes me feel like I could cry I’m so happy.”

“Me too, Oliver. Me too.” I replied. What a sweet, sensitive, little boy.

Honestly, I can’t think of any way I would rather celebrate the solstice or anything else than to spend time with kind and loving humans at a sanctuary where animals are allowed to live in peace.

How do you like to celebrate? How did you acknowledge the solstice?

Roasted Red Pepper Dressing

It seems like ages since I’ve posted a recipe. It’s probably because I have been really uninspired to cook lately. I know it happens to everyone, but somehow writing a blog that features recipes makes my lack of inspiration all the more noticeable (to me, at least). To be honest, this dressing isn’t even my own inspiration! This is a recipe from my sister-in-law, Marianna, who happens to be the creator of the lovely Ancient Garden Medicinals. When I was in California, Marianna made some delicious dinners—an awesome ‘hippy curry,’ which I would love to get the recipe for—and the most filling, flavorful salad, made complete by this dressing.

This is the kind of salad dressing that makes a salad a filling, satisfying meal all on its own. You can use it on whatever mix of greens and veggies you like. Marianna made a salad with mixed greens, arugula, cucumber, tomato, wakame seaweed, kalamata olives, raisins, and sugar snap peas. All topped with the roasted red pepper dressing. I edited the recipe slightly, but this is mostly the dressing she made.

This dressing is perfect for summer and can be used to dress a salad, as a dip, as a sauce for wraps or pasta, or it would even be great spread on a sandwich or eaten with crackers. The combination of roasted red peppers, almonds, and smoked paprika make for a rich, hearty red pepper flavor with an amazing smokiness.

The Recipe

Makes about 2 cups

1 jar roasted red peppers with liquid (12 oz or larger)

1 cup almonds

3 Tbls olive oil

1/2 cup water

1 1/2 tsp smoked paprika

1-2 cloves raw garlic

You can use more olive oil (up to 1/2 cup), but I was trying to make this a lower-calorie dressing and cut it down to 3 Tbls. Any combination of water and olive oil will do.

Place all ingredients in a blender or high-powered blender or food processor. Blend until smooth. Taste and adjust seasonings as needed. It should be a smooth, thick consistency and it should keep in the fridge for at least a week.  

Enjoy! Do you have any favorite salad dressings these days that make salads a joy to eat?

Sanctuary: An Intentional Community

Good morning, readers! And a warm welcome to any new readers now following. 🙂 Last week, I left you with a note nudging you over to MindBodyGreen and a promise to be back soon with updates from the sanctuaries I visited. Here goes! 

On Wednesday morning, I had breakfast with Eric’s brother’s family and said goodbye to them. It was a lovely visit with them. One of my favorite parts was that as I was writing my blog posts each morning at their house, their 5 year old daughter, Ayanna, wrapped her little arms around my arm and leaned her head on my shoulder as I typed. The blog writing went about like this: 

“Auntie Katie…”

“Yes, Ayanna?”

“Do you want to play in my room with me?”

“Yes, I do. I’m just going to finish this writing and then we can play, ok?”

“Okay.” And then a moment later, “Auntie Katie…”

“Yes, Ayanna?”

“I love you.”

“I love you, too, Ayanna.” And it went on like this until I was done with the posts (hence the reason last week’s posts were so short). It was a delightful visit.

Anyway, I headed out to the first sanctuary I was visiting on Wednesday morning and arrived around mid-day. Upon arriving, I dropped my things in the lovely country cabin where I was spending two nights.

I took a tour with one of the animal caretakers there and met the main herd of cattle:

the goats and sheep, the pigs, the chickens, ducks and geese, and the geriatric herd of cattle.

 This was my first time spending any real amount of time around cattle and I have to say, I loved it. And it was definitely my first time hanging out with a cow where there wasn’t a fence separating us. I was first struck by just how huge they are when you are standing right next to them and then by how gentle they are. I spent the afternoon listening to their stories and giving them scratches and pats on their forehead and behind their ears. 

The landscape around the sanctuary was amazing. Dry grassy rolling hills. This is a close-up of the grasses growing (wild oats, perhaps?):

And the weather was hot and very sunny. It was in the high 90s and I have to say—I don’t do so well in the heat. I found it incredibly difficult to think and be productive, but it was gorgeous there and I felt so lucky to be spending time at this amazing sanctuary with awesome humans and animals. 

One of the humans at the sanctuary described it as an intentional community. I loved this. I’ve encountered people who have created intentional communities in urban areas based on shared values/visions (all living in one building or house together), but I had never thought about sanctuaries in these terms before. But of course the sanctuary is an intentional community. Out of respect for the animals, no animal products are allowed to be used there and the humans have chosen to live and work there based on shared values and a unified vision of what kind of world they are trying to make.