Guest Post: “Egg” Salad Sandwich

Today we have a guest post from my friend Karen for her awesome vegan ‘egg’ salad sandwich. She made this delightful lunch last week for our weekly date. She has written a lovely preface for the recipe. Thanks, Karen!

Katie and I have been getting together weekly, which has been a wonderful treat for me.  She’s been plying me with delicious treats lately, largely due to the post-baby shower surplus of deliciousness around her house.  So, I decided to invite her over for lunch.  Normally, lunch for me is a bowl of quinoa tabouli I made over the weekend with some chick peas thrown in so as to limit time and effort expended on lunch.  For lunch with Katie, I wanted to make a real lunch…the kind ladies who lunch might eat.  At the same time, I had a hankering for diner food.  I decided I wanted to make a sandwich and that reminded me of my English grandfather making egg salad sandwiches whenever he would visit with us from London.  My grandfather was not a cooking man.  I’m fairly certain that egg salad was the only thing he knew how to make.  Still, I have a strong image of him standing in our New Jersey kitchen, his cardigan buttons straining to close over his tummy, and mixing up egg salad for the family. 

I have been vegan for 21 years, thus egg salad is a thing of the (distant) past.  There are eggless egg salads available at some of the co-op markets in Seattle, but they are often far too heavy on the red onion for me.  I noodled around on the web and with my cookbooks and then decided to modify the recipe I found on the Huffington Post.  Allow me to pause for a moment and say “Yay!” to the HuffPo for putting a vegan recipe on their website for Easter.

In addition to the eggless salad, I put lettuce, tomato, avocado, and a bit of mustard on the sandwich along with chips and pickles on the side to finish off the diner feel of the dish.  I’m quite pleased with how it all turned out and I was delighted to share it all with my dear friend Katie!

The Recipe: Eggless Egg Salad

1 block firm tofu, drained

1 stalk celery, finely diced

¼ cup scallions, chopped

1/2 Tbs dijon mustard

½ Tbs yellow mustard  (You can use all dijon or all yellow…it depends on taste)

1/3 cup vegenaise

½ tsp apple cider vinegar

¼ tsp cumin

¼ tsp turmeric

Dash of agave nectar

Fresh ground pepper to taste

Salt to taste 

Put everything together in a bowl and mix it up.  Adjust vegenaise depending on how wet you like the mixture.

Handmade Corn Tortillas

When my mom and I were in Baltimore visiting my sister, Lucy made enchiladas with handmade corn tortillas. I’ll be posting a recreation of the recipe for the enchiladas soon, but in the meantime, here is the corn tortilla recipe. I make corn tortillas in phases–meaning I make them a bunch of times in a row for a number of different meals, and then I forget they exist and don’t make them for months. I don’t know why. They’re so easy to make and so delicious. Thanks, Lucy, for reminding me once again to make these!

Tortilla presses come in many varieties, materials and prices. This is pretty close to the one I have, which I bought at a local Mexican grocery for even less than the Amazon price of $20. If you don’t have a tortilla press and don’t want to buy one, I’m sure you could make these by rolling out the dough with a rolling pin into very thin circles, or even pressing it out with your hands for thicker tortillas. When I was in Nicaragua in 2003, I lived for a short time with a family who did not use a tortilla press and made the most amazing tortillas using their hands to press out the dough. Don’t be afraid to experiment!

These are great for enchiladas, tacos, eating plain, tearing up in soup, serving with chili… you name it.

The Recipe

Makes 12 tortillas

1 1/2 cups masa harina (corn flour)

1/2 tsp salt

1- 1 1/4 cups water

In a small mixing bowl, mix the corn flour and salt. Add the water a little at a time and stir with a fork to combine. You’re going for a dough-like consistency that presses together nicely and is not too wet or too dry. I usually use the full 1 1/4 cups of water, but depending on the corn flour you use, you may need a little less or more. Divide the dough into 12 pieces and roll each into a ball. If you’re using a rolling pin or your hands, roll out the ball into a thin circle on a piece of wax or parchment paper. If using a press, line each plate of the press with plastic wrap. Place the ball in the center of the tortilla press:

Lower the lid:

Use the handle to gently but firmly press the dough into a tortilla:

Heat a cast-iron or nonstick pan on medium heat and carefully peel the tortilla off of the plastic wrap. Lay it in the pan and cook for a couple of minutes on each side. Eat them while they’re warm. If you’re making them for a family or larger group of people, wrap them in a clean dish towel to keep them warm while you’re cooking the rest.

 What are your favorite uses for corn tortillas?

Baltimore- Visionary arts, tasty food and a little inspiration

Happy Friday! Last Friday at this time, my mother and I were on our way down to Baltimore from Pittsburgh to visit my sister and her girlfriend. I had never been to Baltimore before and it was so exciting to see where my sister’s living and bop around the city a little bit. We arrived and picked her up from her work (she works for a mediation organization) and immediately headed out for some lunch at the One World Cafe, which had tons of vegan options:

I orded the tempeh reuben, which was pretty good:

But what was really superb was the wrap that my sister and my mom both ordered…It had this amazing pesto sauce/dressing for dipping that I have to try to recreate. YUM!

This was a great little cafe that my sister likes to go to occasionally and the food was totally yummy. After lunch we headed to her house to drop off our stuff, regroup, and meet her new feline friend, Pantalaemon (sp?!). Someone found Pan terrified in the median of the highway as a tiny kitten and asked Lucy and Caitlin if they could take her. Of course they did, and Pan has been happy snuggled up in their house with Caitlin’s cat, Wikipedia, since then. Lucy and Caitlin have done such a nice job making their house a home and setting up the kitchen (which apparently had no storage before) into an awesome, functional space where they can hang out and cook some kick-ass food…like the vegan/gluten-free enchilada we had for dinner that night made with homemade corn tortillas, veggies, beans, and enchilada sauce. SO good!

Contrary to the pictures, we didn’t go straight from lunch to dinner. We spent Friday afternoon at the American Visionary Arts Museum! The Visionary Arts Museum was downright amazing. It’s worth a trip to Baltimore just to see it.

The entire museum on the outside is covered in glass and mirror mosaic and is a sight to behold in and of itself:

Photos weren’t allowed inside, which was probably good because I would have taken hundreds and the camera-ban made it so I could just enjoy the art with my own eyes and not through the camera lens. One of my favorite things about the museum is a sculpture called “Black Icarus” by Andrew Logan. And then there was a giant mandala made entirely of colored paper plates by Wendy Brackman…amazing! But the piece that I couldn’t pull myself away from was the Cosmic Egg by Andrew Logan:

It is truly breathtaking (like Icarus) and we must have spent 20 minutes looking at it. A six foot tall egg covered in mosaic, it changes colors depending on the sky and time of day and each time you look at it you see something new.

I LOVED this egg and it inspired me to want to come home and get back to mosaic. I used to make mosaics with scrap glass (my dad has a stained glass studio in his basement) and I had sort of forgotten about it. There were also these cool birds made out of metal in the courtyard with the egg, which reminded me of these awesome sculptures my sister used to make when she and my dad were learning welding together:

I loved seeing Baltimore, toodling around, and spending the afternoon with two of my favorite people:

In retrospect, going to the museum was a moment of healing for me, I think. It had been a long time since I felt so inspired by beauty for the sake of beauty and these artists have made stunning sculptures out of scrap and recycled stuff–things that other people wouldn’t look twice at. I’m reminded that even as I bury myself in what is at times very depressing work on animal suffering and the sickening oppression of animals by humans, there are also moments when we can stop, revel in the beauty of the world, and maybe even be inspired to create some of this beauty ourselves. To transform the oppressive, fucked up shit in the world and let it move us to be more compassionate, more inspiring versions of ourselves.

Enjoy the weekend and I hope you can do at least one thing that inspires and lights a fire inside you!

Understanding Anarchism

You may or may not have heard about the May Day events here in Seattle yesterday. May Day is a global day of action and solidarity for worker and immigration rights and there were events planned around the world to peacefully demonstrate in the spirit of social justice. Media coverage, of course, has not focused on the peaceful demonstrations or the politics surrounding labor and immigration issues. Mainstream media coverage is certainly not focused on the root causes of inequality or the reasons why such demonstrations are necessary in the first place. Mainstream media coverage tends to sensationalize essentialized bits of the protests and ignore the rest, deflecting attention away from the real issues at hand. This is demonstrated nicely in the local KING5 coverage of an incident at yesterday’s May Day in Seattle. I was not at the demonstration yesterday (I was travelling back from Pittsburgh), but what the media is reporting is that a group of ‘self-proclaimed anarchists’ broke windows and spray-painted corporate businesses downtown. The footage harkens back to the 1999 WTO protests in Seattle, where peaceful protesters effectively shut down the WTO negotiations and a small group performed similar property destruction in downtown Seattle. The Seattle Police Department cracked down violently on large groups of peaceful protesters in 1999. For an excellent documentary on what happened in Seattle in 1999, watch This is What Democracy Looks Like. The video at this link is yesterday’s reporting of May Day. 

There are so many issues to discuss relating to the way this story is reported. For instance–what makes it into the video and what doesn’t, the lines it draws between various factions (the media reporters as ‘innocent bystanders’, the ‘good Samaritans’, the ‘vandals’ or ‘anarchists’, the ‘demonstrators’, the ‘riot police’, etc). There is a lot of work being done in this short video (and in much of the mainstream media coverage of yesterday’s events) to focus on the property destruction performed by a few people and villainize them while simultaneously sidelining the important work the demonstrations around the world were trying to accomplish. This is all extremely frustrating. But what frustrates me especially and nagged at me as I was sitting in airports yesterday reading the coverage online, is the co-optation of ‘anarchism’ and the near-seamless association of anarchism, property destruction, ‘violence,’ youth dressed all in black with face-masks, and (more and more) the insistence that ‘anarchist’ is synonymous with ‘terrorist’. I put these words–‘anarchist’, ‘violence’, ‘terrorist’–in quotes to acknowledge the need for real debate about these terms and what they mean.  How do we define violence and terrorism? How do we understand anarchism?   

As I’ve expressed, the media coverage of this event is disappointing to say the least. But I am also disappointed in the actions of those describing themselves as ‘anarchists’ because of the negative impact of this kind of property destruction and ensuing aftermath on the true agenda of a peaceful demonstration for labor and immigration rights. Moreover, I’m also frustrated because this is not what I understand true anarchism to be about.

Teaching the Animals, Ethics, and Food class last quarter, students came in with their own ideas about anarchists–namely, the black hoodies with white anarchy symbols, face masks or cloths concealing identities, etc. We read together some chapters from Making a Killing: the Political Economy of Animal Rights, by Bob Torres. Torres describes himself as a Marxist social anarchist and the book itself is an analysis of the exploitation of animals under capitalism. A Marxist critique of capitalism, in short, argues that the nature of capitalism is to exploit a large underpaid (or in animals’ case unpaid) working class in order to keep the machine that produces capital running smoothly. Animals in the food system are a uniquely exploited group because they are, in turns, both laborers (in the case of milk, eggs, and semen) and they are literally the raw materials/inputs themselves (in the case of meat). In order for capital to accumulate (to make a profit and sustain growth and production under capitalism), a capitalist economic system features a pressure that drives down the cost of production in order to minimize the costs of inputs and maximize the profits/outputs from the goods and services produced.

Torres describes the central tennant of social anarchism:

Living principles matter today, right now, in the present. We cannot sacrifice what we believe is right in a principled trade-off for a better world in some distant tomorrow that may never come. Or, to put it another way, the means of revolution are absolutely and inextricably connected to its ends… [Social anarchism] denies that we can achieve equality in either the long-term or short-term by force or outright domination of any kind.

My unease with the co-optation of anarchism by those who have engaged in this property destruction is that it seems to replicate forms of domination with which we are familiar from oppressive regimes both today and throughout history.

Like other forms of oppression, the problem of our domination over animals and other humans is social relations rooted in the emergence of hierarchy and extended and deepened through modern capitalism. There can be no real challenge to this system of domination without a simultaneous challenge to relations of domination that come to us through capitalism, in the form of the commodity relation and of property.   

He emphasizes the importance of understanding social relations and he rejects what he calls ‘self-centered, individualist lifestyle anarchism’:

We must reject what Bookchin calls “lifestyle anarchism,” or an anarchism merely premised on “culturally defiant behavior,” which slides easily into “ad hoc adventurism, personal bravura,” and a “basically apolitical and anti-organizational commitment to imaginations, desire, and ecstasy.” This kind of resistance (can it even be called that) is readily transformed into “constellations of self-indulgence, inchoateness, indiscipline, and incoherence” within a bourgeois reality “whose economic harshness grows starker and crasser with every passing day.”

And he continues:

So while this individualist, lifestyle anarchism and a sort of pop-punk anarchism are ascendant in today’s postmodern ego-orgy, more important is the seemingly old-fashioned and possibly passe work of social connection-building, and exposing, uprooting, and challenging the processes of domination. Considering this, social anarchism provides what is clearly the most fertile ground for rooting a broad-based struggle against domination at all levels of the social spectrum. Driven by a collectivist perspective that also respects the rights of the individual, social anarchism is anti-authoritarian, and puts anti-hierarchical theory into practice.                          

According to Torres, social anarchism is about resisting all forms of hierarchy and domination and making the means look like the ends we want.

Social anarchism recognizes that the processes of capital accumulation limit human potential, alter the ecosystem, and transform our relations with each other and the natural world. As a truly radical approach to domination and the problems of society’s organization, social anarchism can provide the theoretical and practical tools for attacking human and animal oppressions the world over. This perspective eschews reforming a system that is ultimately incapable of reform, requires that we have means that look like our ends, and recognizes human potential as a potentially positive and transformative force in the social. Moreover […] anarchism even provides the tools for analyzing itself critically and reflexively, which is key if it is going to remain true to its own principles.

Torres’ book is excellent and I would recommend it to anyone who wants a primer on animal rights, political economy, and the unique alternative mode of thinking and living that he outlines through his social anarchist perspective. In contrast to the vision of anarchism we get from this May Day reporting, I find Torres’ vision of anarchism to be inspiring, intelligent, and a way forward. We have to live the future we want.  

 

Cold Sesame Noodles

This is a recipe from my mom, Anne, who made these a lot when we were growing up. This is a very simple recipe. The dish is served cold and would be a great addition as a main or side to a summer meal. The noodles you want to use might say something like “Japanese Style Noodles” or “Shirasagi” and look like this. They are thin wheat noodles in small bundles and are available at Asian food stores or even your regular grocery store/ health food store.

The Recipe

Serves 4

2 bundles of shirasagi noodles

2 sheets roasted nori seaweed, crumbled

1 Tbls toasted sesame seeds

1 clove garlic, crushed or finely minced

scant 1/3 cup sesame oil

3 Tbls soy sauce or more to taste

2 scallions, finely chopped

Bring pot of water to boil. Cook noodles for 2-3 minutes (taste for tenderness). Drain and rinse noodles really well to remove all excess starch. Toss in bowl and mix everything together except seaweed. All noodles should be tan/colored by the sauce. Taste and adjust seasonings as needed. Crumble seaweed and toss again.

Book Review at Our Hen House: “Every Twelve Seconds”

For this bright and early Monday morning I want to nudge you over to Our Hen House to read another book review by yours truly. This one is a review of Timothy Pachirat’s recent book, Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight. If you haven’t read it already, I would highly recommend the book. The book is slightly pricey since it’s not yet out in paperback (~$20 for Kindle; ~$26 for hardcover) but you can find out if you read the book review how to win a signed copy of the book from Our Hen House. Also, I would urge you to request that your local library order a copy.

Have any of read Every Twelve Seconds? Timothy Pachirat will be at the University of Washington in Seattle giving a public talk from 5-7pm on May 10th (room TBD) for anyone who wants to attend and hear what he has to say.

Egyptian Red Lentil Stew

I’m in Pittsburgh visiting my family. My mom and I made a delicious dinner last night–red lentil stew, farro salad, and roasted asparagus. I can’t wait to share the amazing farro salad recipe from my mom with you, but for now here is the red lentil stew, which is one of Eric’s and my favorite go-to meals back in Seattle when we’re wanting something quick, warming and hearty. While it’s hearty, this is not a heavy stew, which makes it good even for warmer weather. The combination of cumin, coriander and fresh cilantro give this stew a bright, complex flavor.  

The Recipe

Serves 4-5

1 medium onion, diced

1 1/2 tsp ground cumin

1 tsp ground coriander

1/8-1/4 tsp ground red pepper

1 15-oz can of fire roasted tomatoes (I like the ones from Trader Joe’s that are fire-roasted with green chiles)

1 cup dried red lentils

3 cups low-sodium vegetable broth

1 cup fresh cilantro, chopped

juice of 1/2 lemon

fresh ground pepper and salt to taste

In a soup pot, saute the onion with a little olive oil or water until soft. Add the spices and stir well. Add the tomatoes, lentils, and vegetable broth. Stir well. Bring to a boil, turn down and simmer for about 30 minutes (until lentils are soft). Before serving, stir in the lemon juice and cilantro. Adjust salt and pepper to taste.

Twittering on the Edge

Here I am, twittering on the edge. I’ve finally signed up for a Serenity in the Storm Twitter account. I have never used Twitter before and have generally been resistant to engaging whole heartedly in these social media/networking sites. I do have a Facebook account for Serenity in the Storm, but thus far I have not been very good about updating it regularly. The way I use my personal Facebook account is really just to keep up on what my friends are doing and keep in touch with people I don’t see very often, rather than posting regularly myself.

Anyway, I’ve decided to make a real effort to engage with these social media tools. I’m going to try to update Facebook regularly and post updates on Twitter. If you’re on Facebook, I’d love it if you’d ‘Like’ me at Serenity in the Storm and toodle on over to Twitter and ‘Follow’ me @VeganSerenity (apparently SerenityintheStorm is too long a username) I’ll be posting my very first ‘Tweet’ as soon as I think of one and figure out how to write it.

And if anyone has any tips/pointers for using Twitter or Facebook successfully as a networking tool, I’d love your advice!

Chocolate Covered Strawberries

We’re coming up on strawberry season and there are few foods that are as enticing or as pretty as chocolate covered strawberries.

We dipped about 75 strawberries for the vegan baby shower we just hosted and they were a hit. The best thing about chocolate covered strawberries is that they are extremely EASY to make. The only trick is to make sure you heat the chocolate properly to avoid discoloration. Discoloration in chocolate does not have an effect on the edibility or the taste, but it doesn’t look so nice, so just follow the easy steps below to temper your chocolate properly.

The Recipe

1 to 1 1/2 cups vegan chocolate chips (semi-sweet or bittersweet)

1 pound of strawberries (with stems on)

Instructions:

1. Choose vegan chocolate chips or chocolate bar chopped in small pieces. Enjoy Life has a vegan chocolate chip that works well, or Whole Foods brand, or Trader Joe’s has a chocolate chip that is vegan. Any vegan chocolate should work well. I usually use semisweet, but you could use bittersweet if you prefer a more bitter, darker chocolate.

2. In a double boiler (I use a small pot with water in it and set a small metal mixing bowl into the top of the pot), add 2/3 of the chocolate chips. On low-medium heat, melt the chocolate over the double boiler, stirring occasionally. As soon as it is mostly melted, remove the bowl from the heat and stir in the remaining 1/3 of the chocolate. This is an easy ‘cheater’ way to temper chocolate without going through more complex methods of doing so. WARNING: Be careful not to get any water in the chocolate. Water will cause the chocolate to seize up and you’ll have a mini-disaster on your hands.

3. When the chocolate is completely melted, hold each strawberry by its stem/leaves and dip about half way to two thirds of the way into the chocolate. Let excess chocolate drip off, and then place the strawberries on a baking sheet covered in parchment paper. Let cool completely and then refrigerate. You can make them the night before and keep them in the fridge until ready to serve.  

4. Voila! The perfect thing for a late spring/early summer special occasion without hours of laboring over a complicated recipe.

A Vegan Baby Shower

These past few weeks, Eric and I have been preparing for a baby shower for our dear friends/mentors, Maria Elena and Tony. I met Maria Elena when I first got to the UW and she is the reason I’m working on animal ethics/studies. She is an amazing advocate for animals in the academy and has done so much to get animal studies going at the UW. She is compassionate, strong, and a real ‘do-er’–and of course she is positively glowing pregnant. Her husband, Tony, is also just plain awesome. His work is on Latin American politics and border issues and he is a fantastic teacher, a funny guy, and a kind soul. So you can imagine my delight at the opportunity to host a baby shower for them.

All of the food was vegan, of course, and we made all of it ourselves…The exceptions being hummus, chips, bread, crackers, olives, and the lemonade. We made carrot cake cupcakes with cream cheese frosting (from Vegan Cupcakes Take Over the World), strawberries, salsa and guacamole, double chocolate chip cookieschocolate covered strawberries… 

hummus, pita, veggie platter with vegan sour cream onion dip, apricot/raspberry shortbread thumbprints, lemon glazed shortbread cookies (AKA what I like to call “lemony stars from heaven”)…

kalamata olive tapenade with baguettes and crackers, cucumber tea sandwiches with dill and chives (my favorite part of the menu!)…

Of course, we had WAY too much food. We sent people home with plates and plates of food, took some over to our neighbor, sent cookies to work with Eric and still, there’s so much food to eat. I guess I know what I’m doing today…EATING!

Thank god Eric was here–putting on a baby shower is a lot of work and he’s so good at taking care of hosting people in our house. And Eric’s mom (Ruth) came over on both Saturday AND Sunday to help. Thank you, thank you to both of them! Unfortunately, I lost my shit for about 15-20 minutes Sunday morning (Eric picked out the “wrong” vase for the lovely tulips Ruth picked up and that pushed me over the edge–I get a little crazy sometimes under the pressure…Maybe ‘a little’ is an understatement)…Sorry guys!

We couldn’t have asked for a more gorgeous day weather-wise… about 75 and sunny all day long. My grandmother gave us this rooster watering can a few years ago and it was perfect out on the front porch with flowers…

For drinks, we made ice tea with mint, lemonade with strawberries and lemons…

Maria Elena and Tony brought some beer and wine, and we made a champagne punch, which was kind of fabulous… I found the recipe online. We made an ice sculpture using our fairytale cottage bundt pan (Eric and I went through a phase of collecting crazy bundt pans… we have a lot of them) with lemonade, chopped mint and lemons to keep the punch cold…

Then we added all the booze and juice and some lemon slices for good measure… Delish!

For an activity at the shower, we set up a table with origami paper and pens…The idea, which came from the lovely Rain over at Rainblissed, is as follows (write a wish/hope for the baby on the white side of the paper, after the parents have read the wishes, fold the paper into paper cranes and make a mobile for the nursery).

Most people who came wrote a wish and then after everyone left, Maria Elena and Tony read them…

This is the kind of lovely wishes/hopes the baby has to look forward to…

As a favor for people to take home, I put together little organza bags with confetti hearts made out of paper embedded with wildflower seeds… the idea was that everyone would take a bag of hearts and plant them to celebrate the arrival of the baby. I ordered the paper hearts online from Botanical Paperworks.

Eden, for one, is happy the baby shower is over and he has the basket of leftover favors to keep warm…His favorite part of the shower was licking the icing off of two of the cupcakes when my back was turned!

The cleanup was relatively straightforward… Eric is a rockstar and put away a lot of the food and washed the platters… We used compostable plates, napkins and forks and recyclable cups, so almost nothing went into the garbage!

Most of the people at the shower were not vegan and it was a great moment for a quiet kind of activism for animals… When people found out all the food was vegan (after they’d eaten and enjoyed it) they were amazed. One man even said that he was delighted that he didn’t have to rush home to take his Lactaid! Sometimes a light handed touch can be so effective in changing people’s perspectives on veganism/ plant-based diets…that veganism is not a diet of deprivation, but rather a celebration of plant-based foods in tasty and attractive ways. Love it!