30- Minute Meals, AKA MOVE OVER RACHEL RAY!

Ok, even though my goal was only to post once a week with something really super delicious, notable, and seasonal, and this will be my third post this week, it's meant as a rejoinder to yesterday's encouragement to RISE!

I think cooking every meal for yourself, especially when single, is a huge challenge. I am responsible for all the buying, prepping, cooking, and cleaning... And, while it's one of my great loves, sometimes I. Just. Don't. Have. Time. / I. Just. Don't. Wanna! Rather than go for vegan pho every time this mood strikes, I have an arsenal of very quick and easy recipes that satisfy my craving for nutrition, color, and tastiness. (Including a Pho recipe in the works! Dudes, I am addicted.) So, tonight I give you a simple plate of Caribbean Tofu with Greens, Yams, and Quick and Dirty Mango Salsa!

When I cook, I usually make enough for 2- 4 people... Just in case and out of habit. Leftovers are nice, and with a meal like this one, they're also flexible-- tomorrow the tempeh may make a salad, or tacos... Mmmm, breakfast tacos! (A favorite solution to high-protein leftovers!) This meal actually took me 25 minutes prep to plate, but let's say your less of an efficiency goddess (i.e. control freak) than yours truly, it will take you 30- 35. Not too shabby!

So let's start with some pointers for quick cooking:

1- Prep yourself to multi-task. This means setting out all of your ingredients so they're at hand, ditto the necessary tools and a bowl or a produce bag that can no longer be re-used to gather your garbage in.

2- A stove-top timer helps! Once you actually start cooking, set it for the time you know the meal will take, in this case 30 minutes. It will help you time your steps and stay on track without over / under cooking.

3- Clean as you go. It makes cooking more rewarding when the meal time isn't extended by another 30-minutes spent cleaning. Keep it rinsed, washed, and contained.

Now for the recipe!

Caribbean Tempeh with Greens, Yams, and Quick and Dirty Mango Salsa!


Tools
Sharp Knife
Colander
Small food processor
1/4 teaspoon measuring spoon
1 teaspoon measuring spoon
sealable glass container for marinating tempeh
Large pot and steam basket (I have a stock pot with a steamer that fits inside, I use it more than any other cooking vessel!)
Tongs (optional, but they're helpful for getting things out of the steam basket!)




Caribbean Tempeh
1 jalepeno
1 large clove garlic
1.5" piece ginger, peeled
2 Tablespoons fresh, raw coconut (optional! I have some lying around from a coconut kefir experiment, but this is totally not necessary, just adds a nice sweet dimension and some extra calories.)
1 teaspoon maple syrup
4 teaspoons nama shoyu
juice of one navel orange (about 4 oz)
juice of one lime (about 2 oz)
1/8 teaspoon allspice
1/4 teaspoon tumeric

1 package tempeh, cut into 8 triangles (Half it, half it again and then half those slices so they're thinner, not smaller)

For the sides
1 medium sweet potato, washed, and cut into 1" cubes. Don't peel it!
1 bunch collard greens or other green of your choice, washed and sliced into ribbons (different greens will need more or less steam time.) Only prep enough greens for the number of people eating. For just me 6 or so medium-sized collard leaves will do.

Quick and Dirty Mango Salsa
1/2 cup fresh mango, diced
1/2 cup fresh cilantro, chopped
1- 2 scallions
juice from 1/2 lime
1/4 teaspoon ancho chile powder
pinch sea salt

Optional Garnishes
Sliced avocado
raw coconut butter or oil
smoked paprika

With your timer set to 30 minutes, set your steamer on the stove. While the water heats up, slice the tempeh. Steam the tempeh for 10 minutes.

While the tempeh is steaming, make the marinade by pulsing first the solid, then the wet ingredients in a small food processor to combine.

You should have at least 5 minutes left to make your quick and dirty mango salsa and chop the sweet potato before you remove the tempeh from the steamer.

To make the salsa, peel and dice 1/2 cup mango, 1/2 cup cilantro, and 1- 2 scallions. Toss with lime juice, ancho chile powder, and salt. Set aside so the flavors can marry.

When you remove the tempeh from the steamer, place it in your sealable glass container and cover it evenly with the marinade.

Add the sweet potato / yam to the steamer. Note the time, it will need to steam for 10- 12 minutes.

Wash and chop your greens. Clean up your station and start with your dishes.

When the sweet potatoes have steamed for 6 minutes, add the greens and steam for 6 minutes more.

Slice an avocado if you'd like and grab some coconut butter or raw coconut oil to top your greens and sweet potato...I also like a little sprinkle of smoked paprika!

Ok... Your kitchen is more or less clean, your veggies are steamed and your tempeh is marinating and you still have a couple minutes left on the clock! What to do now...?

You can either plate your food as is, or quickly fry your tempeh in a well-seasoned cast-iron pan with a little coconut oil. About 1 minute / side should do it. I usually skip this step to avoid the extra fat, but it is a nice touch!

Plate your salsa, greens, sweet potatoes, and avocado (if using). Drizzle the entirety with a little extra marinade and top your veggies with a little kiss of coconut oil / butter and smoked paprika if so desired. Take more time eating than you spent cooking, and if you can, share with someone you love. Cats count, even if they're eating kibble and not spicy tempeh. (Please don't feed this to your animal companions!)

What's your favorite quick weeknight meal?

If everyone you knew jumped off a bridge, would you do it too?

I've been thinking a lot about intentionality lately. This comes hand in hand with trying to find balance, stay positive, and balancing upside down on my hands! But, my focus on setting an intention has really come from a desire to move lightly in the world, to not be weighed down by the oppressive impulse to "succeed" because I have defined my own success as being true, light, and open, not a home owner (though I do so desire), the girl with the most amazing career, etc. When I wake up in the morning I try to set the intention to rise through the day -- to levitate through my tasks, both those that I chose to take on, and those that I take on out of necessity, with good humour, appreciation for the details, and no sense that any action constitutes a failure. To do my best in this moment, on this day, even if I have done better before and will do better in the future, is enough. This moment is where I am, and I rise to it with all the lightness I have at my disposal. Some days the ratio of light to heavy is better than others, but I try to respond to the emergence of heaviness with a light and loving and compassionate heart - Why so heavy today? What happened? Did you not sleep? Or, not eat? Were you rushed? Where can you find lightness now, in this moment, to alleviate this heaviness -- Is the sun out, the air warm, someone laughing nearby, plants blooming? People say life is short, but it is also long, mindful levity that allows me to rise above the bullshit is key. Which is why articles like this one compel me to speak; in speaking my truth, I can rise above the bullshit that the NYT and NPR and many other publications continue to insist on posting about vegan diets, compassionate living, and sustainable consumer choices.

First of all, I believe in accepting challenges. Challenges give me the opportunity to rise, to cultivate my lightness, to accept the possibility of having to start many times in order to find the right path to where I want to go, and enjoy the journey while laughing at and learning from it's pitfalls. I respectfully take issue with the entire conceit of Tara Parker-Pope's article as a vegan, who lives on less than $300 / week to cover all of my expenses (rent, car, utilities, food, etc.) in an expensive city, with a family who often sneers and snickers at my ripe farmer's market plates of snap peas and squash, jewel like legumes, and whole grains sparkling with fresh, vivifying herbs. T P-P, you are a lovely writer, and writing is always a challenge, so I know that you know what it is to intend to rise, which is why I find the following thesis so disappointing.

As countless aspiring vegans are discovering, the switch from omnivore to herbivore is fraught with physical, social and economic challenges — at least, for those who don’t have a personal chef. The struggle to give up favorite foods like cheese and butter can be made all the harder by harsh words and eye-rolling from unsympathetic friends and family members. Substitutes like almond milk and rice milk can shock the taste buds, and vegan specialty and convenience foods can cost two to three times what their meat and dairy equivalents do. And new vegans quickly discover that many foods in grocery stores and on restaurant menus have hidden animal ingredients.

I'll come right out and say that, yes, if you expect rice or almond milk to taste like dairy, you will be disappointed, and yes, if you rely on processed, prepared, or take-out food for the majority of your meals (vegan or not!) you will find that you are spending an arm and a leg and then some to feed yourself. And, yes, I know, cooking takes time. I work 6 days / week on my feet and often spend a couple hours on the 7th cooking beans and grains and prepping veggies for the week ahead. Most of this cooking time is down time, curled on the porch or the sofa near the kitchen with a book or a movie, periodically rising to check water levels and bean tenderness as my tiny home fills with the sweet, warm steam of whole foods cooking. Friends, strangers, family, unless I am throwing a dinner party it never, ever takes me more than 1 hour to make dinner. Breakfast is nearly instant as it's either prepped the night before (holla overnight oats, aka Muesli!) or quickly steamed on the stove (breakfast porridge) or pulled from the toaster (old standards- almond butter or avocado toast, and lunch, lunch is a matter of minutes -- toss a salad in a container, throw some trail mix in a bag, and grab a piece of fruit... Even easier, take a single portion of last night's dinner and savor it all over again. A little mindfulness, or planning, and being vegan (or just eating healthier and cheaper by cooking for yourself) is cheap, easy, not time consuming, and maybe even a fun, safe, fortifying space to be creative! Be positive and rise to challenge of creating the best, healthiest, happiest life for yourself.

As for Megan Salisbury who says,

Megan Salisbury, 33, a social work student in Phoenix, says she prefers plant-based eating but can manage it only about 75 percent of the time. The vegan options at the campus cafeteria are limited and often expensive, and she has to drive 20 miles to find stores with vegan specialty foods for cooking.

You don't really need specialty foods. Sure raw tahini and miso paste are among my favorite ingredients, but they can be ordered if you don't live near a health food store and feel that you need or want them. However, these things are expensive and indulgent treats like raw, organic cheese. What you need are organic fruits and veggies, grains, beans, some fresh herbs, simple spices, nuts if you eat them, and maybe a fortified non-dairy milk. These simple ingredients, with a little ingenuity, can be used to make wholesome, fully nutritious, affordable and easy to prepare meals that will satisfy and keep you enjoying that healthy body / mind connection that comes from living, eating, and shopping in line with your principles of compassion and sustainability.

As for this:

Frustrating, too, is the lack of social support.

I was raised vegetarian and my parents think I'm insane. The person I'm dating, who I've been friends with for years, scoffs at the idea of applying ethics to your diet (despite being supportive, lovely, and an enthusiastic consumer, all of which I feel more or less cancel out the disappointment of our lack of shared ethics), my friends ask me to shut up about farming, slaughterhouses, the health benefits of eating a plant-based diet, and just let them do what they want... But, they eat the cookies, they make me vegan food, and we still have fun and extend love toward one another. Why? Because, yes these things are "challenges," but challenges are opportunities to rise, to learn new ways to speak and share your truth, to get creative at the grocery store, to share what you love about doing your best to make the most ethical, joyful choice all the time. What a pleasant and heart-warming challenge to encourage me and you and everyone else to be mindful, intentional, and light in their words and actions.

If you're looking for someone to show you how to eat vegan on a food-stamp budget, I highly recommend this blog. And, as a challenge to myself, I'll be doing a little tracking on how much it costs to prepare certain things and trying to share than info as well. If I do anything in my life, I hope that it is to spread the light that I cultivate through sharing the things I love and am passionate about-- art, gardening, literature, food, mountains, love-- So anything I can do to rise with you, I will do.

After this little rant, I wonder, what's your intention everyday?

Two Spring Green Recipes and Some Thoughts

A lot has changed in my life since my last update-- But, I'd rather focus on the change of the season. Spring has never been my favorite time of year, I'm just not a fan of rain! But, being back in Southern California makes springtime seem like a time of year worth reveling in... 75 degree days, sunshine, Sunday hikes, the Hollywood Farmer's Market, long walks in the magic, radiant green of my neighborhood, buds on all my plants... I cannot get enough! What's more, my first Fall in LA left me in need of that freshly scrubbed with sunshine feeling that only dry California spring days can bring. After having a long winter of heartbreak and struggle with the eating disorder that has defined so much of my adulthood, spring also finds me hungry for healthy, fresh, savory meals that meet my nutritional needs without making me feel weighty or anxious over the proposition of three square meals a day.

One of the reasons I started this blog in the first place is that throughout grad school being vegan became this joyful home that I could occupy, a way to manifest my positive outlook and share my heart with people, a source of confidence in my ability to think critically about the world, and respond in a positive active manner to change the things I can. It also allowed me to place compassion for myself, others, and the animals at the fore of my thoughts and encouraged a safe space for creative action. Working mindfully to lead with compassion, patience and recognition of things that I can and cannot change has allowed me to emerge into this Spring stronger, wiser, and happier. For that I am very thankful.

The one thing I have always loved about the Spring time is that it is GREENS TIME! Particularly bitter greens, like my perennial favorite, dandelion! Nothing is better on a hot sunny day with a chilly breeze than a big bowl of salad, a cup of soup, and a hunk of bread and that pretty much sums up how I've been eating lately.

The thing about a bitter green is that it's best tempered with a little sweetness- The balance of bitter and sweet that comes from combining Spring greens with berries and fruit is one of my favorite flavor combos, and I think the balance is a nice reminder of the balance I am always trying to build in my life.

With that said, my favorite salad lately has been a toss of romaine, arugula, and dandelion with sweet 100's, cucumber, bell peppers, raw zucchini, shredded apples and carrots, avocado and toasted pepitas tossed with a fresh strawberry dressing. This dressing is a little savory, a little sweet, and a lot creamy. Try it on your favorite mix of bitter greens and fresh Spring veggies!

Creamy Strawberry and Spring Green Herb Salad Dressing (Makes about 1.5 cups)

1/2 pint very ripe strawberries
1/2 c fresh dill
1/3 c fresh morrocan mint
2 cloves garlic
3 T raw tahini (I like this one!)
1.5 T local raw honey (try an equivalent amount of agave or date syrup if you refrain from honey for ethical reasons)
2 oz fresh lime juice
1- 2 T warm water
sea salt to taste

In a food processor or blender finely chop the garlic and herbs. Add the strawberries and purée until liquefied. At this point add the tahini, sweetener of your choice, lime juice and 1 T of warm water. Blend for about three minutes until the dressing is totally emulsified. It should be thick and creamy, but definitively a dressing and not a spread, so depending on how juicy your berries were, you may need to add another T of warm water. Season with sea salt to taste and drizzle heartily over your salad! If you find that it needs a little something because your berries aren't quite red all the way through, try adding a little extra lime and a shake of mirin!

It hasn't been all warm sunny days this Spring so far, so I've also been making a far amount of soup. A recent favorite adds a beautiful yolk-y yellow (Vegans don't need eggs to enjoy a sunny ochre!) to the color palette of berry pink and Spring green that has dominated this post. I've been trying to pack in the winter squash as long as I can and the recent acquisition of a perfect, nasturtium orange red kuri squash coupled with several cold rainy days conjured images of fresh coconut and savory curry so I decided to make a higher protein, more savory version of my standard squash soup that would sustain me through long, long days of waiting tables. The result is a rich and complex creamy soup that satisfies at all times of day... Believe me, I've been having it for breakfast with a slice of avocado or banana toast!

Curried Red Kuri with Fresh Young Coconut


1 T raw coconut oil, divided
3 cups red kuri squash flesh, cubed (About 1 med squash)
1 sweet onion
1 large shallot, minced
4 cloves garlic, minced
1 c red lentils
4 c vegetable stock (I use Imagine Organics No-Chicken Broth)
1 Thai coconut or 1 can light or regular coconut milk
1.5- 2 T Curry Powder (I used Muchi Curry from Whole Foods)
1/2 t cinnamon
1/8 t cayenne
1/2 t red pepper flakes
1/4 t ground cardamom
1+ t Nama Shoyu
1+ t mirin

Chopped cilantro, lime, and dried unsweetened coconut to garnish

Preheat the oven to 375. Peel and chop the squash and yellow onion into 1" chunks. Melt the coconut oil in your soup pot and brush the squash and onions lightly and then arrange the chunks in a roasting pan with a small glug of your vegetable stock. There should be enough melted coconut oil left in your pot to caramelize the shallot. Roast the squash for 45 minutes.

While the squash is roasting, open the coconut and blend the coconut water and flesh in your blender until smooth to make a fresh coconut milk. You can also use canned with great results (lite, to my mind is as good as the full fat.) You will need about 2 cups of coconut milk.

In the soup pan, caramelize the shallot over low heat in the remaining coconut oil. When the squash is done, add the garlicand red pepper flakes and cook until fragrant. Add the squash and lentils to the pot and cover with all of the vegetable stock. Simmer with the lid on until the lentils are cooked, about 30- 45 minutes. When the lentils are done, add the coconut milk and remove the pot from the heat.

In a cast iron skillet, gently toast the curry and other spices until fragrant. Shake the pan gently to avoid sticking and burning. Add the toasted curry to the soup pot and blend until silky smooth with an immersion blender, or in batches in your traditional blender. Season with shoyu and mirin to balance the flavors. Serve with a lime wedge, a sprinkle of coconut and a generous garnish of cilantro.

Thanksliving 2011

This year for Thanksgiving I've apparently made a controversial choice by choosing to skip the meal and the festivities to fast, be mindful, and reflect instead. While the idea was not initially mine, and I will admit, I was reticent at first (Mostly because of skipping the pie baking), I feel really confident in the decision to spend the day, and the surrounding days, being present in a different way. Over the last couple of years I've managed to squelch my previous frustrations with the holiday by making it my own-- a Celebration of Life and Love and Graciousness, with pie. But, after the "Arab Spring" and being in the midst of the "American Fall," this year seems like an appropriate time to reevaluate the mythology around Thanksgiving that allowed me to ensconce it in my own language, "re-message" it, and celebrate it for my own reasons. This isn't to say that I'll never make another Thanksgiving meal, just that the history of this day and this country has me thinking that we could all use a little clarity in place of a food coma whether we chose to celebrate the day in the traditional way or not.

Instead of the big meal, T and I are planning to fast for 7- 10 days starting Sunday. We'll be drinking about 20 ounces of juice everyday, so it's not a total fast, just some abstinence from the preoccupation with food that frequently dominates my mind. Instead, I hope the clear air space will offer up a little time to think about my motivations as a writer, in the arts, as a human being. While T is thinking of this as a "boycott" of Thanksgiving, I'm thinking of it as an opportunity to give thanks in a new way, and also as an opportunity to"boycott" Black Friday by not consuming anything on that day except the contents of our minds and hearts and the beautiful atmosphere of this incredible city that we live in. I feel like the last week of November is a week in which we, as a country, glut ourselves with food, with shopping, with excessive ingestion in general, and it is this insatiable craving for excess that acts like a parasite, gnawing at our collective ability to move our country forward, to envision a better way of living, to really live our lives. So, what better time to try something else?

When I made the shift from "excusitarian" to vegan (Thanks for the vocab Colleen Patrick-Goudreau! Actually thanks for a lot CPG, you inspire me!) it was part of a decision to live a more intentional life-- To live everyday with an intention, with compassion, with openness, with an optimistic vision of the future, and with the courage to speak my truth and listen to others who may or may not agree with me with an always open heart. It was also a decision to critically evaluate my own complacent participation in the academic world, American capitalism and democracy, consumption of goods and services, interpersonal relationships...everything. And these evaluations have led me to do a little restructuring, face my addictions, recognize my hypocrisies, and do my best to do my best everyday to buy less, want less, and think more. 

Delicata Squash and Kale Enchiladas with Poblano Cream Sauce

Being back in California means that I am eating massive amounts of Mexican food, what with all of the vegan-friendly taco stands and restaurants, there is a real glut of cumin-flavored rice and beans and chips and salsa in my belly. But, as vegan-friendly as many Mexican places are, they still have mixed kitchens, and as this year progresses, I become less and less comfortable eating in restaurants with mixed kitchens for a variety of reasons. So, I'm trying to make more of my own delicious Mexican treats at home...More on that in a minute.

There are so many exclusively vegan/vegetarian restaurants here that I would prefer to spend my minimal discretionary income in businesses that support and spread compassionate living and eating in this beautiful city with year-round maximal produce. Also, having worked (and continuing to work) in the restaurant business, I see and have seen first hand that even the BEST restaurants sometimes slip non-vegan things into vegan food, or don't wipe knives between meat and veggies, or any number of other little things. And whether or not we get the tell-tale belly aches, we never really know how vegan our food is when we don't make it ourselves. And, as much as I love restaurants, I'm starting to feel like I'd rather know exactly where my food comes from, that it is indeed all organic, and verifiably animal part and excretion free.* So, I've resolved to only eat in vegan/vegetarian restaurants unless I'm eating out with someone, who for various reasons can't/won't eat vegan meals, or travelling in places where it's not possible to find vegan/vegetarian restaurants. So, I'll be eating my way through Los Angeles' many vegan/vegetarian restaurants when the boyfriend and I have the money and the hankering for a date night, and skipping the non-veg establishments. (Except my favorite and well vetted Mexican treats. I'm not ready to totally abandon them yet!)

But, I'd like to minimize the number of times that I eat chips fried in the same oil as pork, vegan beans cooked in proximity to non-vegan ones, eat sauces that I am told are vegan, but may well have had a drizzle of chicken broth added that day. I know I am starting to sound a little paranoid, maybe like I'm moving into psychotic purism, but is it really so bad if I'm learning to become a Mexican cooking genius?! And, I haven't forgotten that going to restaurants and asking about the veganness of food, getting excited when there are options, and showing businesses that there is a demand for vegan food so that there will be more of it, more readily available, and in a whole range of flavors, textures, ingredients, price brackets, etc. I just feel like, at this point in my life, my money is better spent elsewhere.

So, with that said, let me share my newest experiment turned brilliant success! I am still without a camera, so I apologize for the lack of pictures. It was too dark to make do with my iPhone! And, with this recipe in particular, the spice ratios are approximate as I've started just using a baby spoon to spice my recipes. It holds about 1 tsp, so that's what I've used as a base to guide this recipe, but use your gut to get this spiced to your liking.

Delicata Squash and Kale Enchiladas with Poblano Cream Sauce

For the sauce
1 cup raw cashews
1 cup raw walnuts
1/2 cup raw pepitas

3 large poblano peppers
3 medium anaheim chiles
1 serrano chile

3 large cloves garlic

1 large teaspoon whole cumin seeds
1 teaspoon coriander
1 teaspoon Chinese 5 Spice (I subbed this in because we were out of nutmeg)
1 teaspoon cinnamon
1 T shoyu
1/2 dark beer
1 cup chopped cilantro

3 T olive oil
2 cups filtered water
1 salt-free vegan bouillon cube (I like the Rapunzel brand.)

Soak the cashews and walnuts for at least 6 hours.

Roast all of the chiles over the open flame on your stove and place them in a paper bag to cool. When they are cool, rub the skins off and pull the seeds out. Be careful, you may want to wear gloves for this step to avoid burning hands. Chop the chiles, but keep them separated by type.

Meanwhile, heat the olive oil in a small cast iron pot and sauté the garlic. When the garlic becomes fragrant, add the chopped poblanos and cover with 2 cups of water and add the bouillon cube. Bring the water to a boil, cover the pot, and allow it to simmer for 20 minutes. Remove the pot from the heat. While the broth is simmering, toast the pepitas, cumin seeds, and other spices in a cast iron pan.

Place the spices and pepitas into your food processor and chop for one minute. Drain the soaked nuts and add them to your food processor. Ladle off most of the broth from the poblanos and purée the nuts in the now fragrant broth. Once the nut mixture is smooth add in the cilantro, poblanos, anaheims, and serrano along with any broth that may remain in the pot. Pulse the food processor until the sauce is as smooth as you can get it. Transfer the sauce back into the cast iron pot and simmer on low to combine the flavor elements. Stir in the shoyu and beer until well mixed. Taste the sauce and adjust the sauces as necessary.

For the enchiladas


2 small delicata squash, skin on, cut into 1/2" cubes
1 onion sliced in thin half moons
1 pound lacinato kale shredded

1 package of ezekiel tortillas (I used the big ones and one package filled a large lasagna dish.)

(for the squash)
1- 2 t ancho chile powder

1/2- 1 t coriander
1/2 t cinnamon
1/2 t smoked paprika
1- 2 T agave nectar
1 T shoyu

(for the kale)
juice from one lime
1 T shoyu
1 t cumin

1/2 cup raw pepitas

Preheat the oven to 400. Toss the squash in the spice mixture above and roast it for 20 minutes, or until soft. Meanwhile, heat 2 T olive oil in large cast iron skillet, turn the heat down to low and sauté the onions until soft, add the cumin to the skillet and toss the onions once before adding the kale, lime, and shoyu. Wilt the kale only briefly to avoid over cooking. It just needs to be soft enough to fit into the enchiladas.

Leave the oven on and prepare a large casserole dish by spooning a layer of the poblano sauce into the bottom. Using tongs, put 1/6 of the kale and 1/6 of the squash in your tortilla, roll it up and place it seam side down in the prepared dish. Repeat until you've used all the filling and tortillas and then top the enchiladas with the rest of the sauce. Squeeze the other lime over the top of the enchiladas.

Bake the enchiladas at 400 for 15- 20 minutes, or until the sauce is bubbly and a little crisp around the edges. Toast the pepitas and sprinkle them on the enchiladas before serving.  Let the enchiladas cool for 5 minutes before serving.

These are super rich, so a light salad is as good an accompaniment as black beans and rice.





* I currently work in a café that will remain un-named that claims it's food is organic when it is not, I pour the not-organic juice into containers marked organic and sell it for crazy, marked up, organic-gourmet prices... It gives me the sads, but not as much as the fact that they serve a "vegan" sandwich on bread that contains milk and eggs. And, while I have spoken to my boss about it, I need my job, so what more can I do...? Keep looking for my next opportunity!

ZHUG!

When I was living in New York I developed an outright addiction to both Maoz Vegetarian and the Hummus place. Both serve a version of Zhug, a middle eastern chile sauce with cilantro, garlic, and I think mint?!

Having moved back to Los Angeles this past August, I have been culinarily disheartened by only one thing by my return to the West Coast, the lack of this delicious green paste to smear liberally over the equally absent, super-rich Israeli style hummus. If we're being honest, I'm also a little disappointed in the falafel. Tell me, where is the best falafel in Los Angeles?

After spending nearly a month painting and getting settled in our palace of tininess, nestled in a cactus forrest in Echo Park, another month eating out in total jubilation between our birthdays and excitement over the sheer variety of AMAZING vegan restaurants in our 'hood and beyond, I'm ready to get back on the frugal bus and start cooking more regularly. So, I thought I'd get started with an old standard, and a chile sauce experiment to stir into it.

And, I have to say...I was ZHUGSESSFUL! Though it's missing a small dimension of flavor that the Hummus Place zhug has, I think I'm on the right track, and it is definitely delicious even without that final dimension of rootedness. I looked at a lot of recipes, but none of them included mint or cinnamon, both of which I am positive are in the hummus place zhug, so you'll see those additions here.

Make this. Stir it into simple soups, slather it on veggie burgers and falafel, use it in a wrap with some chickpea salad, through it on some quinoa and lentil salad...just go for it!

Ingredients
10- 12 green chiles (I used 4 jalepenos, 4 serranos, 1 red freson chile, and a big ass poblano.)
6- 8 large garlic cloves
1 teaspoon whole cumin
1 teaspoon whole caraway seeds
1 teaspoon ground cardamom (I think I would use whole cardamom and grind it fresh next time.)
1/8 teaspoon ground cinnamon
1 cup fresh parsely
1 cup fresh cilantro
1/4 cup fresh mint
juice from one lemon
1 teaspoon agave nectar
1/2 teaspoon sea salt
1/2 tablespoon olive oil + more for roasting

Preheat the oven to 375. Rub half of the chiles with oil and roast them for 20 minutes, seeds in. De-seed and chop the other half.

Place the whole spices in a food processor and grind them until they are fine. Add in the garlic and pulse until it is well chopped. Next, add the raw peppers and blend until fine, then add the roasted peppers and blend until the mixture starts to become a paste. Then add in the fresh green herbs, lemon juice, and olive oil and blend the mixture until it forms a paste. You will have to scrape it down and blend repeatedly. Add the salt and agave nectar and blend to combine. Taste for salt and lemon.

This recipe makes about one cup. Store the zhug in the refrigerator, but remember it will probably only last for about one week.

Super healthy whole wheat muffins

So, I love big, cupcake like muffins with the perfectly crusty puffy tops. But, they're nutritional disasters and send me off into crazy sugar land resulting in feeling great for an hour, a horrific crash, and several subsequent days of cravings. For some of us, sugar acts on our body like crack or some other highly addictive drug, and so I'm always trying to find a muffin recipe that helps with the craving for some carb-y goodness without sending me into a sugar spiral. I've been working on these whole wheat muffins for a while. They are a great base from which you can go either sweet or savory and they're nice plain with soups and salads. I use standard whole wheat flour, so be sure to mix as minimally as possible to avoid making tough pucks! For portion control and storage, I recommend making a batch, letting them cool, and then freezing them individually in little freezer bags. You can stash them in your lunch and they will thaw by the time you want to eat them. I just threw together a blueberry batch because I needed an excuse to turn the oven on. And, I'm eating one right now with a little unsweetened jam! So, so good.

Ingredients
1 1/3 c whole wheat flour
1/2 t each baking soda and baking powder
1/2 t salt

3/4 c unsweetened plain soy milk
1 T olive oil
3 T agave nectar (if you're going for sweet muffins) OR 3 more T of soy milk or veggie broth for savory muffins
1 t vanilla for sweet muffins

Optional mix- ins:
1/2 c frozen berries, 1/2 c finely chopped fruit, 1/2 c caramelized onions and shallots, 1/2 c chopped herbs, nuts and seeds, raisins, etc.

Preheat the oven to 350. Sift the dry ingredients together in a large bowl. In a small bowl, whisk the wet ingredients until thoroughly combined. Toss the mix ins in with the dry ingredients and mix well. Pour the wet ingredients into the large mixing bowl and fold gently with a spatula. I'd say to make five folds and then stop! It is better to have lumpy batter than tough muffins. Portion the batter out into a muffin tin (This recipe makes about 8 muffins in my standard muffin tin.) and bake for 13- 15 minutes. Allow to cool a bit before eating and cool completely before storing or freezing. These puff up pretty good, but if you want that big top, fill the spaces in your tin to about 1/8" below the top. When I make 8, they puff, but there isn't enough batter in each muffin to make a big top...Perhaps its time for a smaller muffin tin!