I buy bulk packages on Amazon– my favorites are the Miso Ramen, Soy Ginger Noodle and Pad Thai. They’re all delicious, healthful and satisfying. And of course vegan, and certainly not fried like those awful blocks I ate as a kid.
While they’re marvelously flavorful, I rarely eat them as-is. I need me some greens, and a lot of broth. So to extend the broth I add additional miso paste. Then I jazz things up with some tofu, seitan (Uptons, of course!) or TVP. Sometimes several of the aforementioned items.
The kale from the Park Slope Food co-op shines above all other kale!
These soups are winter staples so I’ll try to post more of my quick and dirty “recipes” for each soup. (and perhaps, my favorite convenience meals in general.) Let’s begin with the Miso Ramen. The easiest, fastest comfort food around!
1 Cup Dr. McDougall’s Right Foods Miso Ramen
White and Red Miso Paste (I prefer Miso Master)
1 tsp dried Wakame seaweed
TSP (Texturized Soy Protein)
1 tsp sesame seeds
Steam kale, reserving the cooking water. Boil some additional water in a kettle, about 2 cups.
Get thee a large bowl. Add about 2 tsp white miso and 1 tsp red miso in the bowl (beware- if you don’t like salt or have high blood pressure, skip the extra miso and water!) Add 2 Tbsp hot water to the miso paste and whisk with a fork.
Add contents of soup cup (noodles and flavor packet,) 1 Tbsp TSP and dried seaweed to your bowl.
Pour your (just boiled) cooking water into the bowl. Stir and check the flavor. If too thin, add more miso. If too strong, add more water. Cover with a plate or lid. Let stand for 1 minute or till noodles are soft.
Chop the kale while noodles soften, then uncover and add your kale and sesame seeds. Slurp.
400,000 people turned up to the People’s Climate March on Sunday here in New York City. The consensus is clear- we don’t want to drown under rising oceans or burn up under depleted ozone. But how many of those marching really want to do what it takes to turn this thing around?
I salute the thousands who took to the streets. The vegan contingent was impressive, and I sincerely hope that their signs were a beacon to the rest of the march. But sadly, my vegan brethren were just a fraction of those marching. The majority ate the very meat, dairy and eggs en route that are responsible for an estimated 51% of greenhouse gas emissions.
I don’t doubt that the marchers are concerned for the state of the planet. But I do question whether the majority are truly willing to be part of the solution.
From Woodstock Farm Animal Sanctuary’s Instagram feed
The marchers wanted to inspire the U.N. to take notice of the environment. But to me this seems like passing the buck. Rather than acknowledge their own respective roles in the environment’s decline, it was simpler to blame climate change on “world leaders.”
In any case, giving the U.N. this task does not absolve us of responsibility as individuals. Any potential U.N. action would mean little if the rest of us are unwilling to affect change. Activism does not end with holding a sign. In my mind, activism implies taking real action, and in the case of the environment, the most important action we can take is abstaining from eating meat, dairy and eggs.
While it’s hard to avoid hearing of animal agriculture’s devastating environmental consequences, few seem to make the connection that their personal food choices impact our planet. Perhaps it is denial, perhaps laziness. Nevertheless, throughout the day Sunday I saw countless posts from proud meat eaters on the march. In some cases, literally holding a picket sign in one hand and a burger in the other. Anti-fracking signs notwithstanding, they simply continued the behavior that keeps climate change on it’s current, deadly trajectory.
The Cowspiracy team, a new documentary on this very issue
Which is why Sunday left me feeling skeptical. This is the same skepticism I reserve for campaigns like pink ribbons adorning buckets of chicken. KFC wants us to think they’re fighting breast cancer, but in reality they’re selling carcinogens (like PHIP and HCAs) in big greasy buckets. The same principle applies to many of the marchers. Saying you want to rid the world of a scourge is great, be it breast cancer or global warming. But back up the idea with action. Don’t sell or consume the product that contributes to it’s very creation.
In other words, if you want to affect change, BE that change.
photo: Marisa Miller Wolfson
But who knows, there could be hundreds of thousands who went to the march and didn’t have an inkling about the dark side of the meat, dairy and eggs they eat. So let’s just say you went to the People’s Climate March for the fun of it. And perhaps, for the first time, you made the connection- it’s not just the transit sector, fracking, the factories and generally other people in other places far beyond our control. Suddenly you realized that global warming is the result of our collective behavior, beginning with what we eat every day. That’s a lot to take in. So where do you go from here?
Where to go next? How about your local farmer’s market! Photo: Lauren Krohn
Look at it this way. You’re in a really powerful position- you can play a part in reversing climate change RIGHT NOW! You can contribute to a better world by voting with your pocketbook as well as your fork. It’s in our hands, and the longer we tell ourselves it’s someone else’s problem, the bigger the problem gets.
And if you’re reading this post when it’s hot off the press, you’re in luck. It’s Monday, which means it’s Meatless Monday! Clearly there’s no better place to start. So try one meatless day, or one meal if that’s all you’re ready for. (mind you, there’s no sin in making it a Meatless Tuesday if that’s the day you’re reading. Or you know, in general.)
Yes my friend, vegan pancakes exist and they’re even better than the other kind. Photo: Lauren Krohn
And don’t forget, while animal-based meat fuels global warming at an alarming rate, plant-based meats such as Tofurky, Field Roast, Beyond Meat and Gardein are sustainable foods that use a tiny fraction of the resources used for animal-based “foods.”
Listed below are some of my all time favorite food blogs, each of which demonstrates that animal-free food is diverse, decadent and fun. It’s not all salad people, believe you me. In this day and age, any dish you can imagine can be made vegan.
Virtually anywhere on earth, you can find phenomenal vegan fare. I had this coconut curry on a tiny remote island in the Florda keys. Photo: Lauren Krohn
Not only will you help our earth by ditching animal flesh and secretions (yup, that’s what eggs and dairy are,) you’ll be helping yourself to a life with a lower incidence of obesity, heart disease, diabetes, cancer and so many other diseases. There are quite a few other reasons, including ending world hunger, and, oh yeah, the welfare of billions of exploited animals.
So let’s eat. If you want to get lunch right now, check out Happy Cow. Find vegetarian & vegan food anywhere you travel, or right at home!
I leave you with a great video from the people at Chomping Climate Change, where you can find everything you need to know about the link between animal agriculture and the environment. For our planet, for our future, for the animals, for health- so many reasons, just one solution. Be that change. What do you have to lose?
Questions? Please feel free to ask in the comments!
If you can believe it, this was my first trip to the NYC Vegetarian Food Festival, now in it’s 4th year. And yes, I have been missing out. Each year this festival brings in loads of food vendors showcasing their tasty new products. Additionally there are many inspiring nonprofits in attendance, and an impressive roster of speakers. I won’t have the chance to go in depth on the festival background or the important organizations there this past weekend, but please stop over to the VFF’s website for more info.
Robyn and Stephanie chow down on some soul food.
With scores of vendors, I can hardly review all of the products but I’m going to rave the pants off quite a few standouts!
1. Marty’s Fast Foods
I was barely in the doors when the sweet & tangy aroma of barbeque beckoned. It wafted into the main space trumping every other marvelous scent. We were basically getting a contact high.
Just inside the main entrance, a mob of hungry festivalgoers thronged around the Marty’s Fast Foods stand, a restaurant set to open soon in our town. My mom’s mantra, “Don’t buy the first thing you see” echoed in my brain as it often does, (did anyone else’s mom say that too?) but an hour later, my nose kept pulling me back to those drumsticks. And after hearing several superlative reviews from friends, I plunked down $3 for 2: one BBQ and one Buffalo. Best $3 ever spent! At least in recent memory.
The drumstick itself was really succulent. Not even remotely dry like some of the plant-based chickens of old. There’s a crunchy coating that isn’t at all greasy, all smothered in a just-sweet enough, tangy barbeque sauce. It was truly heavenly. The Buffalo flavor was also pretty good, but I preferred the sweet vs savory richness of the BBQ sauce. (Incidentally, the Buffalo drumstick was generally served with a Bleu cheese dressing, but I was never a fan of cheese, even the plant-based variety, so I passed on that.)
2. DF Mavens Ice Cream
Just next to Marty’s was some of the most dangerous stuff at the Festival. I’ve been reading about DF Mavens for months now- they’re slated to open a store in the East Village soon. But this was my first opportunity to try their product. Nothing could have prepared me for the deliciousness that awaited. This is the ice cream to end all ice creams. Creamy and rich with incredibly intense flavors, it’s just an inspiration.
Perhaps I should have been a bit shy about trying 6 flavors, particularly when dozens of drooling customers awaited their own samples. But alas, shyness has never been my strongpoint. DF Mavens makes both almond milk based and coconut milk based varieties- of the former I sampled the Mocha Almond chip, Chocolate Almond Fudge, and Mint Almond Cookie. All were incredibly tasty, with a rich and intense chocolate flavor. I also tried the coconut based Madagasacar Vanilla Bean as well as Chocolate. The vanilla was some of the most vanilla-y vanilla I’ve ever tasted. So much so that it challenges your idea of vanilla.
I’m going to be in big trouble when the store opens.
3. Earth Balance Popcorn
I’m late to the party here, as it’s been around for a year. But this stuff is addictive. The Aged White Cheddar popcorn tastes exactly like the Smartfood I binged on as a kid. But it’s not full of harmful dairy with all it’s saturated fat, cholesterol and carcinogens. The buttery flavor is also tremendous. Next time I see a movie, I’ll be smuggling some Earth Balance popcorn into the theater. The only problem is deciding which kind.
4. Alchemy Creamery
I’m somewhat ashamed that I’d never heard of Alchemy Creamery. They have some pretty unique flavors as you can see above- I had the honor of tasting the Salted Peanut butter and Marzipan. Both were incredible. Their ice cream has a rich mouthfeel without feeling too heavy. Super smooth and the flavors are intense. If I hadn’t eaten my weight in DF Maven’s minutes earlier I would have tried some more.
5. One Lucky Duck
I’m a big fan of macaroons, and also a macaroon snob. But I have to say, these are some of the best I’ve ever eaten. Perhaps even the best! I also tried a marzipan-esque, peanut buttery cookie (the striped one, above) that was also divine. By this point I could barely shove it in any longer but One Lucky Duck’s pastries were so damn good I took one for the team.
They have a store in the Chelsea Market, but I’ll try to forget this information stat.
6. Upton’s Seitan
I eat Upton’s all the time, it’s my seitan of choice. So there was really no need for me to sample any, but if there’s Upton’s seitan in the house, I’m going to have to eat it. I think I tried the Canadian Bacon and the seitan crumbles, the former of which I’d never tasted. Really delish. I can totally envision the bacon on a pizza, and the crumbles in chili or a tofu scramble. Or a lasagna. Or a savory pie. It’s versatile stuff. Oh, and I’ll have the opportunity to try it in any of these recipes since I pocketed about 10 coupons.
I tried plenty more, but I have to wrap up the food portion of our journey. Have a look at some of the other foods a bit further below, all of which you can get your hands on by visiting the exhibitor page.
There were plenty of talented speakers over the course of the weekend, but I purposefully planned my visit to coincide with Victoria Moran‘s talk. I had previously seen her speak at Farm Sanctuary – her energy, charismatic yet down to earth nature and of course her brilliant mind had a huge impact on the audience. Once again, Victoria brought it with an inspiring talk on staying vegan.
She touched on many interesting points regarding dedication as well as vegan recidivism. In addition to hearing her always enlightening perspective, I also learned a tremendously interesting fact- I never understood the mechanism behind dairy’s addictive nature. It actually contains addictive, morphine-like compounds called casomorphins. Casomorphins are protein fragments derived from any mammalian milk, it’s a strong incentive for infants to nurse. No wonder cheese is so addictive, all that casomorphin condensed into a brick- it’s like cocaine!
I wish I had recorded her whole talk, but you’ll just have to hear her for yourself someday, and read her newest hugely successful book, Main Street Vegan.
In case you’re not hungry yet, feast your eyes on some more food porn below. And get to New York next year for the 5th annual Vegetarian Food Festival!
Treeline Cheese, a very authentic nut cheese people rave over
The Regal Vegan, with their highly sought-after Faux Gras
Beyond Sushi, looking tantalizing. But what a tease putting it right there with the DO NOT EAT sign!
Pretty lavender chocolate cupcakes
Yeah Dawg, everyone’s favorite veggie dog.
Yummy chocolate bunnies. The chocolate is pretty delish, just like the easter bunnies I remember.
This winter, people. Lord help us. As if the mountains of snow here in NYC were not enough, I’m hobbling around in a camwalker boot due to a fractured talus bone. While I’ve been a trooper despite the injury, I draw the line when it’s snowing and/or the roads and sidewalks are a sheet of ice. This means I’ve been in a lot, which translates to a lot of cooking.
Soup is high on the agenda in this kind of weather. While I had made half dozen other dishes, another round of snow had me craving lentil soup. I generally go straight for The Post Punk Kitchen’s Rustic Winter Stew, but said dish takes just a bit more planning and time. Because the white menace had me trapped in the house devoid of several key ingredients, I set upon making more of an impromptu, easy soup. All you really need are dry lentils, an onion or garlic, (both are good, but one will suffice) and spices you already have around. I was so pleased with the results that it’s now going to be on the menu at all times.
Why two kinds of lentils you ask? These little red guys will fall apart and give you a nice thick broth, while the green ones will keep their shape.
This soup has more comfort than a fuzzy blanket. Served with greens and baked potatoes or squash, you have the perfect meal packed with protein, iron, calcium, a host of vitamins, minerals and antioxidants. It’s also really fast and easy to make, so even if it’s 6pm, you can be eating in about an hour, chop to simmer, with a minimum of effort.
A good deal of the broth gets absorbed by the lentils, so when I feel like a brothier soup I make the dish as is, then dilute it on a per-serving basis with some water and add a dollop of red miso for punch. Definitely thaws you out and has a ridiculously high cozy factor. Run, don’t walk to the kitchen now! (but take it from me, be careful not to trip.)
Yield: about 6 cups Ingredients:
1 teaspoon Olive oil
1 small onion, diced medium
2 cloves garlic, minced note: Feel free to use either onion or garlic, both are ideal but one will suffice.Use an extra garlic clove if using only garlic.
1/2 teaspoon cumin
Several generous grinds fresh black pepper
2 grinds pink salt or sea salt
2 bay leaves
1 cup green lentils
1/4 cup small red lentils
2- 3 carrots, chopped
About 1/2 package Crimini mushrooms (or the whole thing if you dig them as I do.)
4 cups vegetable broth
2 Tbsp Nutritional yeast
Preheat a medium- large pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 1 minute. Add the garlic, cumin, pepper and salt and saute a minute more.
Add the green lentils, bay leaves and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened.
Lower heat to simmer. Cook for about 10 more minutes, until lentils are nearly soft. Add red lentils, carrots and mushrooms. Check carrots and lentils for done-ness after 5 minutes. The red lentils should fall apart, but not the green ones. Add nutritional yeast, stir and let sit for 10 minutes or so to allow the flavors to meld and water to absorb more into the lentils. As always, serve with extra nooch and sriraja.
Love this video featuring Jasmin Singer, half of the fabulous Our Hen House duo. While I avert my eyes at the duck-laden windows and tables of fish when roaming NYC’s Chinatown, when you gaze elsewhere it’s absolutely teeming with vegan options. Here Jasmin and Patrick Kwan of HSUS take a look at some of those options, and talk about the roots of vegetarian food/philosophy in Chinese culture. I’m ready for dim sum at Buddhai Bodai right now!