tag:blogger.com,1999:blog-20137343339799128232024-03-13T19:10:09.813-07:00Progressive PleasuresVegan seasonal cuisine, ethical fashion, conscious hedonismSandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-2013734333979912823.post-85835901720319205002011-01-11T15:29:00.000-08:002011-01-11T16:29:40.902-08:00Recipe: comfort minestroneHere's a delicious and hearty <b>minestrone</b> for the cold days.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYI6TPzo-u_gnvIuZTrZJ5twJSL9k4Zw1r-sYXldasPLnh_e2BFt9otv-jtIyOk8BPg7suD_acqSwzUMcom7LmVKW8iQ-GTS_B6JmiQ-dn_juvbL_DCNaKBdtkFtUYyX_IBb2XFYVJJwp/s1600/Minestrone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYI6TPzo-u_gnvIuZTrZJ5twJSL9k4Zw1r-sYXldasPLnh_e2BFt9otv-jtIyOk8BPg7suD_acqSwzUMcom7LmVKW8iQ-GTS_B6JmiQ-dn_juvbL_DCNaKBdtkFtUYyX_IBb2XFYVJJwp/s400/Minestrone.jpg" width="400" /></a></div>This thick soup has veggies, a combo of beans + grains for protein and energy, and herbs for taste. It's vegan, it's comforting, it's simply delicious. <br />
Beware: when I made it, it took a very, *very* long time to cook: the beans wouldn't soften (they had been in my pantry for a while, plus some beans cook very slowly in an acidic substance like tomato). But it did cook in time for dinner, and it was worth the wait. <i>(At some point I transferred it into a crock pot so it would cook without my supervision.)</i><br />
<br />
Make this soup in advance: in the morning for dinner. This kind of soup/stew is better the day after anyway. <i>And don't forget to soak the beans overnight beforehand!</i><br />
This yields maybe 6 servings (yum, leftovers!)<br />
<br />
<b>Ingredients:</b><br />
beans (cannelloni, mixed beans, whatever you have in your pantry...) <i>2 cups</i> -*soaked overnight*<br />
vegetable oil for cooking (canola)<br />
onion <i>1 big, chopped</i><br />
(wheat-free)tamari -<i>(proportions depend, 1/3 cup max)</i><br />
garlic garlic <i>3 big cloves, minced</i><br />
celery <i>4 stalks, chopped</i><br />
carrots <i>4 chopped</i><br />
herbs de Provence <i>1 tbsp</i><br />
+ your blend of herbs: rosemary, thyme, oregano, marjoram <i>-to taste</i><br />
fresh parsley: <i>1/4 cup + more for garnish</i><br />
crushed tomatoes <i>1 28oz can</i><br />
hot water <i>1/2 cup </i><br />
no-salt-added bouillon <i>3 cubes</i><br />
water <i>6 cups</i><br />
bay leaves <i>4</i><br />
small-sized pasta <i>1 cup</i> (here: quinoa elbows)<br />
salt and pepper to taste<br />
Prep: Soak beans overnight.<br />
<br />
In a large cooking pot, pour cooking oil so that the bottom is covered -heat up at medium heat.<br />
When the oil is hot, add chopped onion. Cook until translucent, stirring regularly. When the onions start sticking at the bottom, add splashes of Tamari. <i>(I like the onions well cooked, almost caramelized, because it gives more savor to the dish. So I stir for a while, adding tamari when needed, while I do other things like peeling garlic, chopping veggies...)</i><br />
Add garlic and stir for 2 minutes. Add celery and carrots and cook until soft, adding tamari <i>(or, if you feel it's becoming too salty tbs of water)</i> if it sticks. Add all herbs and keep stirring.<br />
When all is soft <i>(and the sugars of the vegetables are well released!)</i> add beans<i> (they should have expanded in the overnight soaking)</i>, crushed tomatoes, stir. Dissolve the 3 bouillon cubes in 1/2 cup of hot water and add to the pot, as well as bay leaves and 6 cups of water.<br />
Set the heat to high until, and before it actually boils, set to medium-low heat.<br />
Simmer for 1 to several hours <i>(depending on the beans, cooking can take more or less time -and believe me: you *do not want* to ingest undercooked beans!) </i>At some point, you may transfer the soup to a crockpot.<br />
<br />
Before meal: cook the pasta. Drain. <i>If, like me, you made a bigger batch (so you'd have some for later) coat them with olive oil so they won't stick together.</i><br />
<br />
When you are ready to eat: remove bay leaves. Ladle soup into bowls, add pasta <i>(2/3 soup and 1/3 pasta... your choice, really)</i>, mix. Add salt and pepper to taste. Garnish with parsley<i>. </i>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-54152894450072700872010-11-02T10:41:00.000-07:002010-11-02T10:41:29.843-07:00Lise Lefebvre and her bear rugs.Lise Lefebvre is a French designer living and working in Amsterdam.<br />
She combines beauty and sustainability and a witty sens of humor.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxE2_23YubWF-MFdxgZsabdfak5GR7ucllpteo0VEtlS1O8CAECp3CSQbb9x-4jpC4ieZg4y3kFSdKdwW-Ffr0WiwHi-LQvFmbofLWNmstJvHWaZl1voqBlr1yQ_wAY7xRniuRN_67UpW/s1600/ours1big.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxE2_23YubWF-MFdxgZsabdfak5GR7ucllpteo0VEtlS1O8CAECp3CSQbb9x-4jpC4ieZg4y3kFSdKdwW-Ffr0WiwHi-LQvFmbofLWNmstJvHWaZl1voqBlr1yQ_wAY7xRniuRN_67UpW/s400/ours1big.jpg" width="400" /></a></div><br />
This project is her take on the traditional <i>(and *not* vegan!) </i>bear rug. She recycles wool blankets found in thrift stores. No one sleeps under these scratchy blankets anymore, but they do make a fun rug!<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3DRYQoYbFAi5HzGIuenF6vCD4EWibRuXh7PhodeVbzBTECKDHTIerL7WlBD012EGXxR8uVF3gHHylOZSaP-TAhPym1MtL9Lvd-fLMBB9RuZLe6A9xHoYWT9QmRvTkDsNf-uAdonkj1z_/s1600/ours2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3DRYQoYbFAi5HzGIuenF6vCD4EWibRuXh7PhodeVbzBTECKDHTIerL7WlBD012EGXxR8uVF3gHHylOZSaP-TAhPym1MtL9Lvd-fLMBB9RuZLe6A9xHoYWT9QmRvTkDsNf-uAdonkj1z_/s400/ours2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-F6pqJ80uGnYcHNu6MD2N5Of5LR1I2Ar2S_HdCif_HoP_qXOPeTA16M6Z5hr9EvdaiXtPel6Spxx9VO86b1f5U4-dqnoorOQKH1swWXsL-_EZB52TRlSNQ_0_IbzWR5S7y1nED_DbIWke/s1600/ours3big.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-F6pqJ80uGnYcHNu6MD2N5Of5LR1I2Ar2S_HdCif_HoP_qXOPeTA16M6Z5hr9EvdaiXtPel6Spxx9VO86b1f5U4-dqnoorOQKH1swWXsL-_EZB52TRlSNQ_0_IbzWR5S7y1nED_DbIWke/s400/ours3big.jpg" width="400" /></a></div><br />
I really enjoy when creative people revisit traditions with a more sustainable approach.<br />
<br />
Visit <a href="http://www.liselefebvre.com/">Lise Lefebvre's website</a>.Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-26249619319140047462010-07-23T15:59:00.000-07:002010-07-23T16:29:36.946-07:00Miso Soup Recipe<div style="text-align: left;">Has it really been a year since I last posted? Time flies!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxNSga7zjG4fVTapq3GQmi3i6BxXz_eUyAZ1ocLvSOhqlEsIwFFZC8lT5hRTMn6zc8S8CpH74jemaLvZT3kju1kcKCOB7jspPsB92hwCPPpn2-KUZko8NLzjGGLgm7jM6M8l19hf17fhq/s1600/MisoSoupW.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxNSga7zjG4fVTapq3GQmi3i6BxXz_eUyAZ1ocLvSOhqlEsIwFFZC8lT5hRTMn6zc8S8CpH74jemaLvZT3kju1kcKCOB7jspPsB92hwCPPpn2-KUZko8NLzjGGLgm7jM6M8l19hf17fhq/s400/MisoSoupW.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>healthy soup</i></td></tr>
</tbody></table>I have been very busy with a lot of things, including my <a href="http://sandrinedeparis.blogspot.com/" target="_blank">French lesson blog</a>. I still enjoy cooking, I've had less time to research foods, recipes and be creative in the kitchen. <br />
<br />
But today I really had to post something...<br />
It's summer here in San Francisco, i.e. cold, grey and gloomy, and we are wearing scarves and socks, and everybody seems to be sick around me, including myself... Oy!<br />
Here's a recipe for a San Francisco summer, because we deserve comfort, warmth and a boost to our immune system: a mighty <b>miso soup</b>.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOelY8K9QG4PFnwSMFyTWO-jS94TLzYubmSS2XnJabeRZjndvbXP8AdOlEUfS3P0IwVedIebcNaNI_-CRx6V1c8-56rn2ypl9J55rq3cNTU0hK-Eqkon63-Ov2E9e50gMgJvGt0f08MBOu/s1600/d8jk7l0000000fn6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOelY8K9QG4PFnwSMFyTWO-jS94TLzYubmSS2XnJabeRZjndvbXP8AdOlEUfS3P0IwVedIebcNaNI_-CRx6V1c8-56rn2ypl9J55rq3cNTU0hK-Eqkon63-Ov2E9e50gMgJvGt0f08MBOu/s200/d8jk7l0000000fn6.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>miso paste</i></td></tr>
</tbody></table><b>Miso </b>(a paste made of fermented soy) is warming and said to affect <a href="http://www.bodyecology.com/07/02/15/miso_health_and_anti-aging.php" target="_blank">positively the immune system</a>. <br />
<br />
In our <b>enhanced version</b> of the classic miso soup we are also using turmeric, garlic and ginger, i.e. foods with <a href="http://www.medicinal-herbs-and-spices.com/herbs-for-inflammation.html" target="_blank">anti-inflammatory properties,</a> as well as kale, a superfood <a href="http://www.antioxidants-guide.com/health_benefit_of_kale.html" target="_blank">packed with lots of good things</a> like vitamin C.<br />
Feel free to add more veggies or substitute the tofu for rice noodles if you don't eat unfermented soy.<br />
<br />
One more thing: apart from being healthy this is also REALLY easy, fast(ish) and delicious.<br />
<br />
<b>Power Packed Miso Soup</b><br />
Ingredients <br />
3 garlic cloves, peeled<br />
2 inches fresh ginger, sliced thin <i> (I use a mandolin)</i><br />
2 quarts water<br />
4 leaves of kale, torn into in medium-size pieces (w/o the stem) <br />
1/4 tsp turmeric <br />
8 oz silken tofu, cut into cubes<br />
4 scallions chopped fine<br />
2 carrots, sliced thin<i> (I use a mandolin)</i><br />
2/3 brown-rice miso<br />
1/2 cup of hot water to dissolve the miso<br />
<br />
1. With the flat side of a knife, crush the garlic cloves. Heat the water with the crushed garlic and the sliced ginger. Bring to a boil. Turn down the heat and simmer for 10 minutes.<br />
2. Meanwhile: slice the carrots and the scallions, cut the tofu and tear the kale leaves...<br />
3. Remove the ginger and garlic from the broth and add kale leaves and turmeric. Cook at medium-high heat until tender (4 minutes depending on how you like it).<br />
4. Add tofu, carrots and scallions and simmer for 2-3 minutes (you want carrots still a little crunchy but not quite raw).<br />
6. Dissolve the miso paste 1/2 cup of hot water.<br />
5. Turn the heat down. Pour the miso into the soup, stir, serve... voilà! <br />
<br />
NB:<br />
- My Sensei always told me it's important to not overheat/boil the miso because it would kill the good enzymes (as well as change the taste). So make sure to add the miso at the end, once the heat is turned off.<br />
- If this is too salty for you, just add water. <br />
- You can make it more copious by adding noodles, mushrooms, etc...<br />
<br />
And if you are sick, and need your spirits lifted, Doctor says: stay home and watch Miyazaki's animes.<br />
<i>Castle in the sky</i>:<br />
<div style="text-align: center;"><object height="320" width="520"><param name="movie" value="http://www.youtube.com/v/aa8KH_A-H3w&hl=en_US&fs=1?color1=0x006699&color2=0x54abd6"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/aa8KH_A-H3w&hl=en_US&fs=1?color1=0x006699&color2=0x54abd6" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object></div><i>Spirited Away </i>:<br />
<div style="text-align: center;"><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/6az9wGfeSgM&hl=en_US&fs=1?color1=0x006699&color2=0x54abd6"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/6az9wGfeSgM&hl=en_US&fs=1?color1=0x006699&color2=0x54abd6" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></div>Princess Mononoke, etc...<br />
<br />
This recipe is freely adapted from <b>Didi Emmons</b>' <a href="http://www.amazon.com/Vegetarian-Planet-Didi-Emmons/dp/1558321152" target="_blank">Vegetarian Planet</a> (a highly recommended cookbook!)<br />
The soup photo comes from the raw food blog <a href="http://thesunnyrawkitchen.blogspot.com/2009/11/sunny-raw-kitchen-tour-east-coast_19.html" target="_blank">the Sunny Raw Kitchen</a>.<br />
Miso paste photo : <a href="http://www.japan-i.jp/whatsjapan/food/d8jk7l0000000fmk.html" target="_blank">Japan-i</a>.Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-90860842439532352462009-07-23T11:14:00.000-07:002009-08-25T14:54:24.035-07:00Style: Nikki, the Sentimental Thrifter<div style="text-align: justify;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfH48GwTvCHawmxjdC42uoL83rFjwyrwxADf2Z4FGaEREZpMmCQV7kkUWd58OXrIBOgeUKA_9TU4UR6gdHLmmAxR6gnsE7tPqUMPCGhRf718R3qWjpkWrSRBipx22LnwOpNzU3UuOnh7q/s1600-h/NikkiPP3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfH48GwTvCHawmxjdC42uoL83rFjwyrwxADf2Z4FGaEREZpMmCQV7kkUWd58OXrIBOgeUKA_9TU4UR6gdHLmmAxR6gnsE7tPqUMPCGhRf718R3qWjpkWrSRBipx22LnwOpNzU3UuOnh7q/s400/NikkiPP3.jpg" alt="" id="BLOGGER_PHOTO_ID_5358012723633068354" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"> dress: Austin, TX; Belt found at estate give away in the Haight</span></span><br /></div><br />One doesn't have to compromise on aesthetics to "live green". Nikki is a perfect example of this. She combines eco ethics with great fashion and home décor. This social worker always sports stylish thrifted outfits and adorns her beautiful Cole Valley home with furniture and bric-a-brac scored at small town antique stores, flea markets and garage sales.<br /><br />Objects are always more than they seem to be. In this consumers' society, they are signs of status, wealth, social class, of whichever identity one wishes to display. But for Nikki, collecting objects is about much more than just owning valorizing stuff: every piece has a story to tell, a memory attached. Like Proust's madeleine, they transport her through time, and she can remember the circumstances, the people, the place, the smells, the weather, the sensations. She has also learned from her loved ones the art of scavenging, mending, repairing, and creatively turning used objects into something new. She's the sentimental thrifter.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYwCV2zACipayEhxvDd4_XPks4tyBRnOZNDmQ2Gfg1e2CUFAUP8aUcW1nLo3bWOQHsR24BRqQmWhJ_hOwbMPdD3AFcMgj27X8CXnPw-EsBHIKiIGaH9L77hpcS9ffisDPEa0jQ6dOsrJp/s1600-h/NikkiPPThreshold.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 311px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYwCV2zACipayEhxvDd4_XPks4tyBRnOZNDmQ2Gfg1e2CUFAUP8aUcW1nLo3bWOQHsR24BRqQmWhJ_hOwbMPdD3AFcMgj27X8CXnPw-EsBHIKiIGaH9L77hpcS9ffisDPEa0jQ6dOsrJp/s400/NikkiPPThreshold.jpg" alt="" id="BLOGGER_PHOTO_ID_5358010307156638786" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Blue vintage suitcase: Portland, Oregon,</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">Blue polka dot dress : Austin, TX; Necklace : New Orleans</span></span><br /></div><br /><br /><span style="font-weight: bold;">Why do you shop used? </span><br />I like treasure hunts. It's rewarding to work, to sort, to dig for that diamond in the rough. It's less wasteful to buy something second hand than to consume something new. It's more cost efficient. I like to give discarded things a new home where they will be loved (just like Joey my Chihuahua).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPIsUzqFebmsGjw16pRFQRiPn7MjJQHRy0l035dN9qbfBp_UxBoAhN2CKonXRLsE75-eVmBPwoGdbQx2x7h9FDTqpxj24gyeXHPc-Mr3kzJoAkQIpm1hBcmM7K1Sr8PdMo8VSX7pLayoc/s1600-h/Joey.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 399px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPIsUzqFebmsGjw16pRFQRiPn7MjJQHRy0l035dN9qbfBp_UxBoAhN2CKonXRLsE75-eVmBPwoGdbQx2x7h9FDTqpxj24gyeXHPc-Mr3kzJoAkQIpm1hBcmM7K1Sr8PdMo8VSX7pLayoc/s400/Joey.jpg" alt="" id="BLOGGER_PHOTO_ID_5358012715677059874" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Joey the Rescued Chihuahua</span></span><br /></div><span style="font-weight: bold;"><br />Where do you shop? </span><br />I grew up shopping at the Goodwill in Cupertino. I still make pilgrimages back to San Jose to hit this little known goldmine. Many things in my home town have changed over the years, but the Goodwill still stands. Besides finding great stuff there, I like shopping in the same familiar building I roamed as a teenager.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9eq5Gawrp7PwAdsZ648StPGjvoVW6MalXRiadyviBItpJE91HuYprdVudM1dPKcckTRNOjf4lAjNwpOoBJpOfIPwzwJre3kdnvzvaHV5v66PwR60JibGcmikkCABq7cDpxT_HowPTCiT/s1600-h/NikkiPPBook.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9eq5Gawrp7PwAdsZ648StPGjvoVW6MalXRiadyviBItpJE91HuYprdVudM1dPKcckTRNOjf4lAjNwpOoBJpOfIPwzwJre3kdnvzvaHV5v66PwR60JibGcmikkCABq7cDpxT_HowPTCiT/s400/NikkiPPBook.jpg" alt="" id="BLOGGER_PHOTO_ID_5358012733378132674" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">"reading is sexy"</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">Skirt : Haight street Goodwill; Shirt: Buffalo Exchange on Valencia;</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">Patent belt: Austin, TX; Shoes : Goodwill Haight street<br />Antique chair: Alameda Flea Market<br /><br /></span></span></div>I also frequent the Goodwills in San Francisco. A friend turned me onto Savers in Daly City, which has become a favorite also. For home items, I scavenge Building Resources in the Bayview. There is a women’s shelter in my neighborhood. The residents leave all sorts of things out on the street as they are in transition. I guess you could say that I ‘shop the street’ regularly.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAZP04CT413ZRV2iRB-kp0IdYeVwC4E65bqgmeBlOsmgIiLE48IncuwDLqopTlTtqGMtHZ75JMSLowq4giEkaz1-JKlH36WPvSt57SaoEZriSnvEhomkpnvjgfJKSU9wCnKU7uiZDJDsb/s1600-h/Nikki4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAZP04CT413ZRV2iRB-kp0IdYeVwC4E65bqgmeBlOsmgIiLE48IncuwDLqopTlTtqGMtHZ75JMSLowq4giEkaz1-JKlH36WPvSt57SaoEZriSnvEhomkpnvjgfJKSU9wCnKU7uiZDJDsb/s400/Nikki4.jpg" alt="" id="BLOGGER_PHOTO_ID_5358773810232522082" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Sun dress: Painted bird, SF; Bandana: Williamsburg, NY<br /><br /></span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gRMMyu0_r2Y1U4-ulXmKKFE4bfhHQy3D1FwvtI5ZIhNtlN_8peF6FLxPkP79u1ziUS4Jrn8BXGYK5ch1sAKJhErhJsME7et2L7eSXdYfsyrYXUJceCIS6ku9pg2yYYjG2GWhTMzLxsEf/s1600-h/NikkiPPTennis.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 318px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gRMMyu0_r2Y1U4-ulXmKKFE4bfhHQy3D1FwvtI5ZIhNtlN_8peF6FLxPkP79u1ziUS4Jrn8BXGYK5ch1sAKJhErhJsME7et2L7eSXdYfsyrYXUJceCIS6ku9pg2yYYjG2GWhTMzLxsEf/s400/NikkiPPTennis.jpg" alt="" id="BLOGGER_PHOTO_ID_5358014760892296498" border="0" /></a><span style="font-style: italic;font-size:85%;" >Skirt : Haight street Goodwill; Tee-shirt: Buffalo Exchange Market street;<br />Belt : found on street in Bayview during bike ride</span><br /><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span></div> <span style="font-weight: bold;">What are your favorite pieces?</span><br />Many of my favorite pieces have an adventure associated with them. The thrift items become wearable souvenirs from trips I’ve taken. Like some people’s tattoos, they remind me of different times and people in my life. The pink necklace from New Orleans, the polka dot dress from Austin, the gold brooch from Portland- they are all bits of my special memories.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9kMcIKGFhmmmUcSbe8dH-7ogfC4Hxbv5lc3vBy9dpvy5zAZ4aT_4CQc5u3hc4AVnZi_BjtnyAfDrrZqEZmRbMnXq9GcI0MFbBYkCOwBpXFqQMLLz-rv51ZCpnEUjorbR62557cn4xDz-/s1600-h/NikkiSailorSalut.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9kMcIKGFhmmmUcSbe8dH-7ogfC4Hxbv5lc3vBy9dpvy5zAZ4aT_4CQc5u3hc4AVnZi_BjtnyAfDrrZqEZmRbMnXq9GcI0MFbBYkCOwBpXFqQMLLz-rv51ZCpnEUjorbR62557cn4xDz-/s400/NikkiSailorSalut.jpg" alt="" id="BLOGGER_PHOTO_ID_5361069817054615634" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Red shirt: Crossroads Haight street, Marilyn skirt: Alameda flea market;<br />White beads : Cupertino Goodwill; Suspenders : Buffalo Exchange, Haight street</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUrtdCMizn6t7hCxrJKDhSQz1Yd7Yc3NCIgiLMb6S32C8P1cptJPsD6LCd3N5GLmyr9qCWfWUfE25kyZedmC-ITBDDrgRdXMrqJTP6mmIxxET8j0acc-Avoju-05wkyoEifH2WWiqDnf8/s1600-h/NikkiPP0596.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 321px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUrtdCMizn6t7hCxrJKDhSQz1Yd7Yc3NCIgiLMb6S32C8P1cptJPsD6LCd3N5GLmyr9qCWfWUfE25kyZedmC-ITBDDrgRdXMrqJTP6mmIxxET8j0acc-Avoju-05wkyoEifH2WWiqDnf8/s400/NikkiPP0596.JPG" alt="" id="BLOGGER_PHOTO_ID_5361712135020732946" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Rooster bell scored at the (sadly) now closed Pickled Hutch<br />in Noe Valley</span></span><br /><br /></div><span style="font-weight: bold;">Do you use stuff for other purposes? </span><br />Yes, it's good fun. Mom’s pitcher holds cooking utensils. Dad’s toothpick cup now offers Qtips. Soup pot becomes garden pot. Spaghetti jar becomes vase. The possibilies are endless.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPLXmVI6pN20hJLwadTVIJXn-al_cd6zHB1RyKFhgZl1h7H_5EbomDqyn4yEkKm23nmjDPEqd3xzWr_sVK2gY4ymv6MlItWLalebaIiyNuYpjyc2-Glaqyc9kKnD7vIdsPYIX_3rKOjm1/s1600-h/NikkiPPStove.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPLXmVI6pN20hJLwadTVIJXn-al_cd6zHB1RyKFhgZl1h7H_5EbomDqyn4yEkKm23nmjDPEqd3xzWr_sVK2gY4ymv6MlItWLalebaIiyNuYpjyc2-Glaqyc9kKnD7vIdsPYIX_3rKOjm1/s400/NikkiPPStove.jpg" alt="" id="BLOGGER_PHOTO_ID_5358014766855200354" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Mom’s pitcher holds cooking utensils</span></span></div><br /><span style="font-weight: bold;">What do you suggest for recycled gift ideas? </span><br />I make cards out of flyers I find, out of scrap paper, ribbons and out of old magazines.<br />I like getting dishware at garage sales and filling them with a home made food treat.<br />Old glasses can be shined and served up on a vintage tray. A lonely piece of crystal from a broken chandelier transformed into a gift necklace.<br /><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3NMg6kXdQ12d3gJVMH2_bv4s7gLItaVxKC5GQuaeS3Y-VPCUu8mOA7dM4pr0eOJD0ZcYMKO7k8HTvU9-4Zia2sqKq9Xmpg8q5q6Oh00CViwB7w3JCGhoxueB9Nxh22RzXnhntwgemOLu/s1600-h/NikkiPPAprons.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 399px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3NMg6kXdQ12d3gJVMH2_bv4s7gLItaVxKC5GQuaeS3Y-VPCUu8mOA7dM4pr0eOJD0ZcYMKO7k8HTvU9-4Zia2sqKq9Xmpg8q5q6Oh00CViwB7w3JCGhoxueB9Nxh22RzXnhntwgemOLu/s400/NikkiPPAprons.jpg" alt="" id="BLOGGER_PHOTO_ID_5358012729589346882" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Nikki's apron collection<br /><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkxOZsa3_cyVXRCa4hCXdps-qKHjivfW8AhO1BjRr-9ZZRoLtqMhgUJqOoGRlmRUk69eSTDHT3TaDRRJFh0dmzl-8TOdhetwNGyi2oQ1ZEuYC-mGLLLqY9457YiMSIaEIwHG62cM8OuhP/s1600-h/IMG_2756.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkxOZsa3_cyVXRCa4hCXdps-qKHjivfW8AhO1BjRr-9ZZRoLtqMhgUJqOoGRlmRUk69eSTDHT3TaDRRJFh0dmzl-8TOdhetwNGyi2oQ1ZEuYC-mGLLLqY9457YiMSIaEIwHG62cM8OuhP/s400/IMG_2756.JPG" alt="" id="BLOGGER_PHOTO_ID_5361709202521708018" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Nikki's homemade cards made of reused materials<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT1PWcHXXg3l9S_eIJ7-p2QHaj5L9AVi5NUTmp6Hxd1k3zCNXMwCyJnOaOa6yaXt_nrjPNy0ZOUY8YS_6V_RREKoKpNkvFXbhw7-EQ2xcMRtuL8HqmNWzXl5m0JxY6JPvEKaZii3RskdE/s1600-h/IMG_2742.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT1PWcHXXg3l9S_eIJ7-p2QHaj5L9AVi5NUTmp6Hxd1k3zCNXMwCyJnOaOa6yaXt_nrjPNy0ZOUY8YS_6V_RREKoKpNkvFXbhw7-EQ2xcMRtuL8HqmNWzXl5m0JxY6JPvEKaZii3RskdE/s400/IMG_2742.JPG" alt="" id="BLOGGER_PHOTO_ID_5361709631787345458" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">A gift for a friend: this chandelier part is now a vase</span></span><br /></div><br /><span style="font-weight: bold;">Do you mend?</span><br />Bien sûr. And staple and tape and pin. Whatever it takes! Grandma’s sewing machine is a girl’s best friend for mending and alterations.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nYI-PPGVQjsIXVJjfjJ67cFe_jgYLagOMEYwevgUJMObVze9nyB7VpLHyfrMxuwPe2Q2iUNcT4vg6JFmFgTv7vxyoVvXOn9GZs5MWO7Usa7CyAGhR0cfAI66FYigaBzQ0B7phkKvlPhN/s1600-h/NikkiPP1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nYI-PPGVQjsIXVJjfjJ67cFe_jgYLagOMEYwevgUJMObVze9nyB7VpLHyfrMxuwPe2Q2iUNcT4vg6JFmFgTv7vxyoVvXOn9GZs5MWO7Usa7CyAGhR0cfAI66FYigaBzQ0B7phkKvlPhN/s400/NikkiPP1.jpg" alt="" id="BLOGGER_PHOTO_ID_5358012718585981810" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Knit shirt : Savers Daly city; Pleated skirt : Goodwill Cupertino; </span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">Broche : Goodwill Portland;<br />Shoes : Goodwill Haight street; Sparkle belt Austin, TX</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMNrJ0gFkCMDlh6Rn7x0bfXuntFxExaI4-PPhHoBC0fIcaErBF6ByN2XvPu0ejU8wdre4pkX2JFbGKKICPI_VU7CHrvN2sZL9G3ozOn5VGPu612VNfoShX-4oOMiOjjSm2m1yyjMSJnEZ/s1600-h/NikkiPPSewingM.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 365px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMNrJ0gFkCMDlh6Rn7x0bfXuntFxExaI4-PPhHoBC0fIcaErBF6ByN2XvPu0ejU8wdre4pkX2JFbGKKICPI_VU7CHrvN2sZL9G3ozOn5VGPu612VNfoShX-4oOMiOjjSm2m1yyjMSJnEZ/s400/NikkiPPSewingM.jpg" alt="" id="BLOGGER_PHOTO_ID_5358014774202179890" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">grandma's sewing machine, vintage fabric<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17a4k3bW36dp8sy8yomiGdH_Aj3eAf7LsH3aRQotKbCIwV86WObVTKWn5Q73JfbZcJtKc9kFYWuomJ9zhyphenhyphenuzStwNwdiNrijrXE5JneNp_0RK884pSbTHNpNwWIt965PKoV773O8EKAqdq/s1600-h/NikkiPPFabrics.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17a4k3bW36dp8sy8yomiGdH_Aj3eAf7LsH3aRQotKbCIwV86WObVTKWn5Q73JfbZcJtKc9kFYWuomJ9zhyphenhyphenuzStwNwdiNrijrXE5JneNp_0RK884pSbTHNpNwWIt965PKoV773O8EKAqdq/s400/NikkiPPFabrics.jpg" alt="" id="BLOGGER_PHOTO_ID_5358013366346814658" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">vintage fabric</span></span><br /></div><br /><span style="font-weight: bold;">What are your tips to earn karma points? </span><br />Growing my own food.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cXV-fv1QLAL2JZU_4Cm5mM2Q_KmBQZrMFGG6EZMFy0Cd2mMIXvGa7avSPHGNcpzGJ81GDRLn4_Ceaz8-YMQTV3_fHs43QRaIDOBhr_9YbNj0oh-ofMAZiiUAoy9bTJzqlfHqe9TKoxA5/s1600-h/NikkiPPGarden.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cXV-fv1QLAL2JZU_4Cm5mM2Q_KmBQZrMFGG6EZMFy0Cd2mMIXvGa7avSPHGNcpzGJ81GDRLn4_Ceaz8-YMQTV3_fHs43QRaIDOBhr_9YbNj0oh-ofMAZiiUAoy9bTJzqlfHqe9TKoxA5/s400/NikkiPPGarden.jpg" alt="" id="BLOGGER_PHOTO_ID_5358013374759251554" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Nikki's garden (here: zucchini plants)</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9jaqFFqQGTbURlRsT35Ka9rVWtQ1RWFQGFROGM0tnbOkAZXaUrF0JJ8_42Zyn_wr3l7zE3H-YeOzwEm2DQHSMPbqW0VhRG6X7hnYNxwMg99hgIajUzUQelGlIK0QGFBk7N41siYXKm7K/s1600-h/NikkiPPHerbs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 363px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9jaqFFqQGTbURlRsT35Ka9rVWtQ1RWFQGFROGM0tnbOkAZXaUrF0JJ8_42Zyn_wr3l7zE3H-YeOzwEm2DQHSMPbqW0VhRG6X7hnYNxwMg99hgIajUzUQelGlIK0QGFBk7N41siYXKm7K/s400/NikkiPPHerbs.jpg" alt="" id="BLOGGER_PHOTO_ID_5358013377827685426" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">herb garden</span></span><br /></div><br /></div><div style="text-align: justify;"><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPAB4bNV4948O2TRLuTJSKlaSGKC6Lh3qYUwn0eqKhA-P3p1U1QnM48osPd_a7uarwWD3me2CRMjsDQu9SJv5sLkYdaTEUkKI66ar7BxaW0yCphLiRj_eWDxub-Xq-N2pk9BAFUtnF6q5/s1600-h/NikkiPPSoccul.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 396px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPAB4bNV4948O2TRLuTJSKlaSGKC6Lh3qYUwn0eqKhA-P3p1U1QnM48osPd_a7uarwWD3me2CRMjsDQu9SJv5sLkYdaTEUkKI66ar7BxaW0yCphLiRj_eWDxub-Xq-N2pk9BAFUtnF6q5/s400/NikkiPPSoccul.jpg" alt="" id="BLOGGER_PHOTO_ID_5358014769674289538" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">this over 10 y.o. plant was saved and is now thriving</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGc5_mEwWHnShzqfwfCxeTNkBfQLE_ABAMXJjbI6EmW7qAdRJG3p9ZCUy0p7J-NuInS3v_pFDaDwpkz324A69Xh83xyRupSU3HgKckgJQl6j1BuPvYTnyR1pHSs1FwoN-YeKfWTPdhrUQ/s1600-h/NikkiPPFlow.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGc5_mEwWHnShzqfwfCxeTNkBfQLE_ABAMXJjbI6EmW7qAdRJG3p9ZCUy0p7J-NuInS3v_pFDaDwpkz324A69Xh83xyRupSU3HgKckgJQl6j1BuPvYTnyR1pHSs1FwoN-YeKfWTPdhrUQ/s400/NikkiPPFlow.jpg" alt="" id="BLOGGER_PHOTO_ID_5358013368243852018" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Dad's lilies</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVK7yc3HTvfgmHQEoyKZzQpYQ2st9ht-KrjL7RG3JdypbdopVLi1sM_dpedjos3rBVDbe-bWFImunkudUh6pn4cqbhaPTJ4qP57St1vAofjUP1nwvHkZkXPPKMJ_ppPnZHsbmGgYIUVRm/s1600-h/NikkiPPCornjpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 338px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVK7yc3HTvfgmHQEoyKZzQpYQ2st9ht-KrjL7RG3JdypbdopVLi1sM_dpedjos3rBVDbe-bWFImunkudUh6pn4cqbhaPTJ4qP57St1vAofjUP1nwvHkZkXPPKMJ_ppPnZHsbmGgYIUVRm/s400/NikkiPPCornjpg" alt="" id="BLOGGER_PHOTO_ID_5358013362394702482" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">the seeds of this corn were a gift from a squirrel</span></span></div><br /><span style="font-style: italic;">Nikki can be found walking her chihuhua Joey in Cole Valley, training for triathlons in the chilly San Francisco Bay, sharing with friends some home-made rosemary-infused vodka, or in a cute vintage apron, cooking elaborate vegan dinners with </span><a style="font-style: italic;" href="http://www.queerfoodforlove.blogspot.com/">Queer Food For Love</a><span style="font-style: italic;">.</span><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com1tag:blogger.com,1999:blog-2013734333979912823.post-76888046652061037112009-07-06T12:27:00.001-07:002009-07-27T10:59:52.314-07:00The Vegan Dessert Challenge<div style="text-align: justify;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0OCRsxMny2HcvwHMjqud6VBv_DOVnxRtnpiPesD4j1RQYKF3IxNv45M_Gz5uudHB4iy-8nTDva8e9ozNuoQaawywT-WGmquxkpXV0p8sqGIBuEoRJUklTV7UxW6FIJkzpd7pjOlhvqoi/s1600-h/VeganDesserts0604.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0OCRsxMny2HcvwHMjqud6VBv_DOVnxRtnpiPesD4j1RQYKF3IxNv45M_Gz5uudHB4iy-8nTDva8e9ozNuoQaawywT-WGmquxkpXV0p8sqGIBuEoRJUklTV7UxW6FIJkzpd7pjOlhvqoi/s400/VeganDesserts0604.JPG" alt="" id="BLOGGER_PHOTO_ID_5355431394739091186" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"> ice-cream sandwiches</span></span><br /></div><br />Here are two ideas for delicious vegan desserts: <span style="font-weight: bold;">ice-cream sandwiches</span> and <span style="font-weight: bold;">chocolate-walnuts zucchini cake</span>. The first one is quick and cute, perfect when you are in a rush but still want to make an impression, and the second one is rich and decadent, when you really want to make a statement.<br /><br />One of the things non-vegans usually say about vegan pastry is how inferior it is to the "real thing", that what it has in good intentions, it lacks in taste. I find such statements not only unfair, but also very butter-&-lard-centric!<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEr2Qp4-9BfllKNdVM00QHGvU2pFK0CYmDSjiZCVplPDxME8U-QaWOxmt8YLeZ-9AM-4DTO0lkmQnCL89CoMDQF9HL-iBCnM_lDbTF90-_n06ddfnhkpVVs9xn8vzx3IYDSHaH9MHoiKM/s1600-h/PPKCakeCU.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEr2Qp4-9BfllKNdVM00QHGvU2pFK0CYmDSjiZCVplPDxME8U-QaWOxmt8YLeZ-9AM-4DTO0lkmQnCL89CoMDQF9HL-iBCnM_lDbTF90-_n06ddfnhkpVVs9xn8vzx3IYDSHaH9MHoiKM/s400/PPKCakeCU.jpg" alt="" id="BLOGGER_PHOTO_ID_5355432054510101506" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"> Chocolate Walnut Zucchini Cake</span></span><br /></div><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">(made by Nikki and Greg)<br /><br /></span></span></div>There was an episode a couple of nights ago when my good friend Jenn -a talented cook and the sister of a celebrated pastry chef- decided to make impromptu cupcakes at a friend's house, and to make them vegan for my sake. Isn't that sweet? However, an inner voice kept prompting me to tell her to forget about it and stick to something she would normally make, because, if the attempt failed, the vegan would be blamed for spoiling everyone's pleasure!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8A4I6Zr7hUrELJq9e3-uqa1mSUQCWlcE7pPfAnrm9ejmxQDB7onEpUUIangSqFT_4jBFvl7A-pgUJwR7uct5KBK1pC4irevuI1_4lAfc1v3kwq0Bx0fJVIDLyoBcYf597gnRF5TbYgC5/s1600-h/MuffinBrit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 339px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8A4I6Zr7hUrELJq9e3-uqa1mSUQCWlcE7pPfAnrm9ejmxQDB7onEpUUIangSqFT_4jBFvl7A-pgUJwR7uct5KBK1pC4irevuI1_4lAfc1v3kwq0Bx0fJVIDLyoBcYf597gnRF5TbYgC5/s400/MuffinBrit.jpg" alt="" id="BLOGGER_PHOTO_ID_5361696878908158706" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Brittney's Strawberry-Banana-Coconut Milk Muffins</span></span><br /></div><br />Of course, something went wrong, the kitchen did not have the right kind of chocolate, and the cupcakes turned out super blah, which, sadly, seemed to settle once and for all the case of the inferiority of vegan pastry. I did argue that another friend had made those very same cupcakes with the right kind of chocolate and they had turned out lip-smacking good, but my statement was probably attributed to my unreliable taste buds and filed under "pathetic attempt at vegan propaganda".<br /><br />Vegan desserts are not inferior, just out of the Western norm where butter, dairy cream, eggs and sometimes lard prevail. Western tastebuds are just dairy-centric, that's all! When I became vegan, rather than lowering my standards, I believe I expanded my horizons. I <span style="font-style: italic;">do</span> know for sure that butter tastes good, and so does dairy cream, and cheese: I'm French, I was raised on the best stuff! But I also know for sure that there's much more to life than this, even from a purely pleasure-based point of view. Dairy-centered folks are missing out on tastes and textures that truly deserve praise. How sad!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf08onK1r_F6z1wYYBnYgnsty8mT9DFlrFIHONnpA5KcXuhxbR1C0s92bU4dLMLeNmNny0_fniYRu9c804dchsAEFCavjEyQ1SVH_YeQCelNJnFRj52dXkTt_lWwd6Km9-4yNCty2FQ1im/s1600-h/3435344278_b90ebe9d9a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf08onK1r_F6z1wYYBnYgnsty8mT9DFlrFIHONnpA5KcXuhxbR1C0s92bU4dLMLeNmNny0_fniYRu9c804dchsAEFCavjEyQ1SVH_YeQCelNJnFRj52dXkTt_lWwd6Km9-4yNCty2FQ1im/s400/3435344278_b90ebe9d9a.jpg" alt="" id="BLOGGER_PHOTO_ID_5355783944124144642" border="0" /></a><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">These were from a </span>Vegan Cupcakes Take Over the World<span style="font-style: italic;"> recipe...<br />(the <a href="http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/ref=pd_ecc_rvi_2/104-8110381-2073509?ie=UTF8">Book,</a> the <a href="http://vegancupcakes.wordpress.com/">Blog</a>) -picture by <a href="http://progressivepleasures.blogspot.com/2008/09/style-cook-poet-and-her-wardrobe.html">Yasmin</a></span></span><br /></div><br />The only thing we can do is to convince the agnostics by blowing their minds with incredible goodness! It doesn't sound so awful, does it? (Except maybe for your waistline...)<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZSW4OlO7o0PzPlMz-2zbn6zRgdhalw64MGlnIFyExc9afUXsY5U2G6iJpkHtC6LQzgQdj2GoKb0RVavL5O8rYR1JTxWeY1JlGOCVhrXWKHk0xRNkmLPGWPXyIsytowZSDgOTd9TXsCrR/s1600-h/DatesAlmdApPie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZSW4OlO7o0PzPlMz-2zbn6zRgdhalw64MGlnIFyExc9afUXsY5U2G6iJpkHtC6LQzgQdj2GoKb0RVavL5O8rYR1JTxWeY1JlGOCVhrXWKHk0xRNkmLPGWPXyIsytowZSDgOTd9TXsCrR/s400/DatesAlmdApPie.jpg" alt="" id="BLOGGER_PHOTO_ID_5293246794178896946" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://progressivepleasures.blogspot.com/2009/01/apple-pie-on-date-almond-crust.html">Cooked apple and raisin deliciousness</a> from last winter</span></span><br /></div><br /><br /></div><div style="text-align: justify;"><span style="font-weight: bold;">Ice-cream sandwiches</span><br /><span>These were my contribution to a cocktail party. I knew the homemade beverages were going to be fancy and elaborate, and served in pretty thrifted glasses. I wanted to contribute with something bite-size that would look very cute.</span><br /></div><span><br /></span><span style="font-weight: bold;">Ingredients</span><br />Sorbet or non-dairy ice-cream<br />Small-sized vegan cookies<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiOC_UxbxzYCmWCpLp1vYtKqE6mJYVGrK4tQseOvW9rZSciGl2i_HjnfFcH2ZBkAh_QC1zvfS0YyNXE6hgeEKC4LtRm2j6-1s4q_PDFNmUvjU0QNm-qJqg32u-pN5-OMj4ivKBACif_jF/s1600-h/VeganDesserts0606.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiOC_UxbxzYCmWCpLp1vYtKqE6mJYVGrK4tQseOvW9rZSciGl2i_HjnfFcH2ZBkAh_QC1zvfS0YyNXE6hgeEKC4LtRm2j6-1s4q_PDFNmUvjU0QNm-qJqg32u-pN5-OMj4ivKBACif_jF/s400/VeganDesserts0606.JPG" alt="" id="BLOGGER_PHOTO_ID_5355431397042027778" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">These delicate little thing complemented the fancy beverages.<br />In the pitcher: Greg's Limoncello Punch.<br /></span></span></div><br />I simply went to the store and purchased fruit-sweetened raspberry sorbet and lemon cookies. I then made the sandwiches in 10 minutes, at the party. Easy peasy!<br /><br />Of course, you can also be truly amazing and make your own cookies and ice-cream...<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGN5RyEgLO0zdAj1YucQKkYgEklFjTgjcpVdq8HMZ4ouU1Hpd3LCOQ6NMzdyPNOySI-YKzwxKCd2Fvu4D4sTdJgBzFZmUKTZi9sldw1OYrKiW31tKfFYdGk9w2KyZOKkUKvM8PfY6gbYs/s1600-h/VeganDesserts0605.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 389px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGN5RyEgLO0zdAj1YucQKkYgEklFjTgjcpVdq8HMZ4ouU1Hpd3LCOQ6NMzdyPNOySI-YKzwxKCd2Fvu4D4sTdJgBzFZmUKTZi9sldw1OYrKiW31tKfFYdGk9w2KyZOKkUKvM8PfY6gbYs/s400/VeganDesserts0605.JPG" alt="" id="BLOGGER_PHOTO_ID_5355431396307983682" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">raspberry + lemon= yum!</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PxYFSfhBdWcv9kFSQEEdadJ2UnPj7uJBwgqLlnFB-6IPk3nAEuwjFU-lSTqE8hZXsgDp1vgwuNCDPK5t9RNidXTq8LDocHcbgN3b7h50r5TYdlMtnEbna1RRHT7XqocHQ1OZfi17XKIk/s1600-h/VeganDesserts0603.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 393px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PxYFSfhBdWcv9kFSQEEdadJ2UnPj7uJBwgqLlnFB-6IPk3nAEuwjFU-lSTqE8hZXsgDp1vgwuNCDPK5t9RNidXTq8LDocHcbgN3b7h50r5TYdlMtnEbna1RRHT7XqocHQ1OZfi17XKIk/s400/VeganDesserts0603.JPG" alt="" id="BLOGGER_PHOTO_ID_5355431390226984978" border="0" /></a><span style="font-style: italic;font-size:85%;" >kinda cute...</span><br /></div><br /><span style="font-weight: bold;">Decadent Chocolate-Walnut Zucchini Cake </span><br /><br />This recipe comes directly from the Post Punk Kitchen <a href="http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=206">Website</a>.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN19G7wJeeZOGGj1IJaiZRqEBkuh1dOWz23ERpM1KiPMmuH5apV2V3b3mb-ebU2ENKA5VSOLZ_H060tBxyrmoDfNHfwbf9lEealgWMkEq7tJpm6ougVDJxsGGwrJMqRBJJkwdxDPgWyQG/s1600-h/PPKCake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 398px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN19G7wJeeZOGGj1IJaiZRqEBkuh1dOWz23ERpM1KiPMmuH5apV2V3b3mb-ebU2ENKA5VSOLZ_H060tBxyrmoDfNHfwbf9lEealgWMkEq7tJpm6ougVDJxsGGwrJMqRBJJkwdxDPgWyQG/s400/PPKCake.jpg" alt="" id="BLOGGER_PHOTO_ID_5355432719572581218" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Dang! I gained three pounds just uploading the photo...</span></span><br /></div><br /><b>Equipment:</b><br />bundt pan, mixing bowls<br /><br /><span class="recipe"><b>Ingredients</b><br />2 1/2 cups grated, peeled, fresh zuchini<br />2 ripe bananas, mashed well<br />1 cup canola oil<br />3 cups flour<br />2 cups sugar*<br />1 tsp. salt<br />1 tsp. soda<br />1 tsp. cinnamon<br />1 tsp. vanilla<br />1 cup ground walnuts<br />1 cup semi-sweet chocolate chips<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*I could cut a little bit of sugar...</span></span><br /><span class="recipe"><br /><b>Directions</b><br />In medium sized mixing bowl, combine zucchini, bananas, oil, and vanilla. Stir well or beat with electric mixer if you want to be fancy. In large bowl, combine all remaining ingredients except chocolate. Add wet mixture to dry, mix well and add chocolate chips. Pour into lightly greased and floured bundt pan. Bake at 350 for 45-60 minutes, until toothpick or knife inserted comes out clean. Let cool upright 15 minutes, then invert onto cooling rack. Allow to cool 30 minutes before tasting. Enjoy!</span>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-80144260267734267472009-07-02T14:56:00.000-07:002009-07-03T10:56:33.631-07:00Vegan Smoked Bacon Crumbs<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbORrm8t39HD9_gVEXs73eCvtI2oiduxDWWG9Nrl9OiLi0dhjv1uWuN2ck_Wu-KOXsXUWTh00cvnX0HAp9ZStY0nd7em47zbQmpCpoesluY1K638sdYBSddjuaTK7vc7AZPvkABXkEIh2/s1600-h/BacopnCloseUp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbORrm8t39HD9_gVEXs73eCvtI2oiduxDWWG9Nrl9OiLi0dhjv1uWuN2ck_Wu-KOXsXUWTh00cvnX0HAp9ZStY0nd7em47zbQmpCpoesluY1K638sdYBSddjuaTK7vc7AZPvkABXkEIh2/s320/BacopnCloseUp.jpg" alt="" id="BLOGGER_PHOTO_ID_5353985614919450178" border="0" /></a>I love smoked foods. Unfortunately the taste is mostly found in animal products (meats, fish flesh, and those delicious smoked cheeses...). Thankfully, there is this thing called smoked salt, which, added to your recipes, renders that special flavor.<br /><br />I used it for the first time to make a mean baked beans dip. Then my friend Yasmin seasoned a Cajun stew with it, and I believe it made the flavor more subtil and "authentic". I also substituted it to regular salt in simple black beans and it made me feel like a Woman of the Wild West... (Yes, some simple American things are still exotic to me and evoke a mythical past!)<br /><br />My favorite smoked creation is fake bacon crumbs made with crushed almonds. It's a great way of making use of the almond pulp that remains after <a href="http://progressivepleasures.blogspot.com/2009/04/homemade-almond-milk.html">making your own almond milk</a>. Almonds give the "fakon bits" a pleasant crunchy texture.<br /><br />You can sprinkle it on a simple salad, or include it in a vegan quiche.<br /><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;"></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYVwLu3ibE5pJR8g6VTviaHKnwYmMnHK2mra9hTbdSP51LkZrniPe0kKMTZGv3fLtMiMsDXrcMe16oGkOER9CoJo1ZvRl19GVIv2QxCi4Yf6W3lh7hsqNl0mGgIDPn8I0BQ7MdTmR86q2/s1600-h/BaconSaladCloseUp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYVwLu3ibE5pJR8g6VTviaHKnwYmMnHK2mra9hTbdSP51LkZrniPe0kKMTZGv3fLtMiMsDXrcMe16oGkOER9CoJo1ZvRl19GVIv2QxCi4Yf6W3lh7hsqNl0mGgIDPn8I0BQ7MdTmR86q2/s320/BaconSaladCloseUp.jpg" alt="" id="BLOGGER_PHOTO_ID_5353985451036885858" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">this salad never knew what hit it...</span></span></div><br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 cup of Almond Pulp<br />3 tbsp* Smoked Salt<br />2 tbsp* wheat-free tamari (or any soy sauce)<br />Vegetable oil (1 tbsp, to cover the bottom of the dish)<br /><span style="font-style: italic;">*I never bother to measure...</span><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOINVsmjNPPME3ahf2GB8QbacsX69eVflKnooeGt4OJJwI-YY8ateUDaiOuOYXRHVP_1nSXUe68GhuWA9wfEZ4LaF4X26kRAqr7b_7zawxs2bUi0Ou47sHarfgPO6qlX0MWYxcUKbVvar/s1600-h/BaconTamariSalt.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOINVsmjNPPME3ahf2GB8QbacsX69eVflKnooeGt4OJJwI-YY8ateUDaiOuOYXRHVP_1nSXUe68GhuWA9wfEZ4LaF4X26kRAqr7b_7zawxs2bUi0Ou47sHarfgPO6qlX0MWYxcUKbVvar/s320/BaconTamariSalt.jpg" alt="" id="BLOGGER_PHOTO_ID_5353985459341499314" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">unsung heroes: wheat-free tamari and hickory smoked salt</span></span><br /></div><br /><span style="font-weight: bold;">Equipment</span><br />oven dish with a large flat surface<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mhJ8ZKNvyE5mTNhFOGsJvmTEQFqmsw2FQqNvY3JnZ5SGdWxhQQ0IM5rYpS7NQz2sO4H5fdlKAAbNiTHChQ9h4tYKcUfbSZ01-8NdLFhx__5AvZ-ElB0U91u2RbllSKV2F1PhsFj9pi0t/s1600-h/BaconDish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mhJ8ZKNvyE5mTNhFOGsJvmTEQFqmsw2FQqNvY3JnZ5SGdWxhQQ0IM5rYpS7NQz2sO4H5fdlKAAbNiTHChQ9h4tYKcUfbSZ01-8NdLFhx__5AvZ-ElB0U91u2RbllSKV2F1PhsFj9pi0t/s320/BaconDish.jpg" alt="" id="BLOGGER_PHOTO_ID_5353985422915781778" border="0" /></a><br /><br /><br /><span style="font-weight: bold;">Instructions:<br /></span>Preheat the oven to 350º<br />Mix the ingredients until you reach desired taste (it should be VERY salty and smoky)<br />Lay the pulp flat on a dish<br />Roast for about 30 minutes (do check regularly, the time depends on the oven and the amount of pulp)<br />It should come out brown, but watch out because it burns easily if roasted for too long. Take it out of the oven when it's brown but not too much. Actually, some bits might still be light brown and a little wet: they'll become all dry and crunchy while cooling down.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQKPKlMPPFOhBO0WQ1tYAt3RdMFITGqdKP_yngvbYfhSM1_3oaoNEQ7v4nBb63wZwbJ-sqlxoa3KKsJJsQ472MrPQ7BU5WPIhcCK2r2_9RfdR_acEvhNJb9zRuKtK0p89iRFmJ85omRbI/s1600-h/BaconPlate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 272px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQKPKlMPPFOhBO0WQ1tYAt3RdMFITGqdKP_yngvbYfhSM1_3oaoNEQ7v4nBb63wZwbJ-sqlxoa3KKsJJsQ472MrPQ7BU5WPIhcCK2r2_9RfdR_acEvhNJb9zRuKtK0p89iRFmJ85omRbI/s320/BaconPlate.jpg" alt="" id="BLOGGER_PHOTO_ID_5353985433053368210" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">the finished product</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYUBPBHgimX5q20exK47b187a9PfzlJL90KhG7aoR56uehNfQSGrs-sO6foMvMjwYjzeV6fUqnZtWArOcQx8pNfWAvKPm5gk9q30D5PMHlYPJG79DLl95h8GV6nZbVlRzXTx52-J6tB8e/s1600-h/BaconSalad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYUBPBHgimX5q20exK47b187a9PfzlJL90KhG7aoR56uehNfQSGrs-sO6foMvMjwYjzeV6fUqnZtWArOcQx8pNfWAvKPm5gk9q30D5PMHlYPJG79DLl95h8GV6nZbVlRzXTx52-J6tB8e/s320/BaconSalad.jpg" alt="" id="BLOGGER_PHOTO_ID_5353985440856617874" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">bacon bits make this simple salad very exciting</span></span><br /></div><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;"></span></span><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-68762869812451257112009-05-11T09:29:00.000-07:002009-07-02T21:52:58.164-07:00Homemade Almond Milk<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxYs4aXQ1267KDSZrhUuaFQDjYVMzQEWqeqcknxlDRvxqqs76czhc7bOROx4GJ0Me9LPNpqJMsO3B7LQhIfDvzTS24PUEvGSA9UDgxAudggVQr63pL_Ix1OZ5LcmreUVBRp_npD27WKh2/s1600-h/AlmondMilk3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 318px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxYs4aXQ1267KDSZrhUuaFQDjYVMzQEWqeqcknxlDRvxqqs76czhc7bOROx4GJ0Me9LPNpqJMsO3B7LQhIfDvzTS24PUEvGSA9UDgxAudggVQr63pL_Ix1OZ5LcmreUVBRp_npD27WKh2/s320/AlmondMilk3.jpg" alt="" id="BLOGGER_PHOTO_ID_5330151447607377602" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">homemade milk!</span></span><br /></div><br /><div style="text-align: justify;">It's so easy to make fresh almond milk that you'd have to be crazy not to do it! Making your own milk feels like having a cow in your backyard.<br />The good thing about making your own milk is that you use no packaging. Just buy almonds in bulk. A cup of almonds is also lighter to carry than a pack of milk (which makes a difference when you bike n' shop like me).<br /><br /><span style="font-weight: bold;">Proportions</span><br />1 measure of raw almonds<br />4 measures of water<br />(some recipes call for a date, but I like it just plain)<br /><br /><span style="font-weight: bold;">Equipment</span><br />Food processor<br />Fine mesh sieve<br />A big bowl<br />A container for the milk<br /><br /><span style="font-weight: bold;">How to proceed?<br />Sprouting<br /></span>I make milk with raw sprouted almonds, which are more nutritious, healthier and easier to digest than unsprouted almonds. You might have difficulties finding truly raw almonds, since the Almond Board of California now requires growers to sell their production pasteurized (and most almonds in this country come from California), but my coop carries (imported*) unpasteurized raw almonds.<br /><br />Fill a jar with almonds and water and soak for at least 12 hours. (Keep the jar in a place that won't be hit by the sun or get too hot). I usually soak the day before I want to make the milk.<br /><br /><span style="font-weight: bold;">Crushing</span><br />Pour water and almonds in a food processor. (Soaked almonds are much softer and easier on your blades than unsoaked ones). Blend.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgW68VH0lpFscGQG4GXxi5uZkCuOpul_kHqogtEXCUiNJB9_-0rXy1emd3mcmzjF5MErXsx0LvUNzMxRKCIKUTRKPNxr4lTecdYhK72c1Z9O3kOpB5k-ERfsPpx7OGpF5qr59n0qom7cxd/s1600-h/AlmondMilk1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 271px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgW68VH0lpFscGQG4GXxi5uZkCuOpul_kHqogtEXCUiNJB9_-0rXy1emd3mcmzjF5MErXsx0LvUNzMxRKCIKUTRKPNxr4lTecdYhK72c1Z9O3kOpB5k-ERfsPpx7OGpF5qr59n0qom7cxd/s320/AlmondMilk1.jpg" alt="" id="BLOGGER_PHOTO_ID_5330151991606188034" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">crushing the almonds</span></span><br /></div><br /><span style="font-weight: bold;">Draining</span><br />Drain through a sieve.<br /><br /><div style="text-align: justify;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOUPAaSMVcGUv0ALupWDgY8BUX3yaqjMTjvU9Df_aCz8qSiSXSpXLgS3M87nmr7wFMBMR817iyqDxrjP7og8HEWyz11cHiWanFZrOVSNt5ICbZQl3azJEEjamCu_n5o5V4PHBakYu6uXK/s1600-h/AlmondMilk2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 281px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOUPAaSMVcGUv0ALupWDgY8BUX3yaqjMTjvU9Df_aCz8qSiSXSpXLgS3M87nmr7wFMBMR817iyqDxrjP7og8HEWyz11cHiWanFZrOVSNt5ICbZQl3azJEEjamCu_n5o5V4PHBakYu6uXK/s320/AlmondMilk2.jpg" alt="" id="BLOGGER_PHOTO_ID_5330151989672087730" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">no udders required</span></span><br /><br /></div>Voilà! You now have delicious, nutritious almond milk.<br /><br /><span style="font-weight: bold;">Bonus: the almond pulp! </span><br />You can use it in cookies or breads recipes, or simply eat it with your morning porrigde, in a yogurt, etc.<br />I <a href="http://progressivepleasures.blogspot.com/2009/07/vegan-bacon-crumbs.html">make fake bacon</a> with it, by mixing it to (a little bit of) oil, wheat tamari and smoked salt, laying it flat on a baking tray, and roasting it in the oven (for an amont of time that I forget). I used it on salads and it is astonishingly tasty.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5SVCJrXsqRqJCeTrSjQaRQHmnaNLjeCTkUBDioKoTEKKe6LHIks3LYaqtbSbc489qaDJyUjBdpUaP2k-1lPt0vHAdQsj6Vkiud0_jDp_4dw2fkQyIteOPPfP5_zhb2qF4L6d3DsNjImm/s1600-h/RicePorridge.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 318px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5SVCJrXsqRqJCeTrSjQaRQHmnaNLjeCTkUBDioKoTEKKe6LHIks3LYaqtbSbc489qaDJyUjBdpUaP2k-1lPt0vHAdQsj6Vkiud0_jDp_4dw2fkQyIteOPPfP5_zhb2qF4L6d3DsNjImm/s320/RicePorridge.jpg" alt="" id="BLOGGER_PHOTO_ID_5334405187807436146" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">breakfast: almond pulp, cashew yogurt, blueberries on a quinoa + fruit porridge</span></span><br /></div><br /><br /><span style="font-style: italic;">*I know it's not very locavore of me, but it feels healthier and more natural. And pasteurization uses energy too, I guess... </span><br /><br /><br /><span style="font-style: italic;">An </span><a style="font-style: italic;" href="http://www.jigsawhealth.com/articles/organic_sprouted_nuts_seeds.html">article on nuts</a><span style="font-style: italic;">. And </span><a style="font-style: italic;" href="http://www.almondessence.com/Transforming.cfm">another one</a><span style="font-style: italic;">.</span><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com1tag:blogger.com,1999:blog-2013734333979912823.post-71481621810883028292009-04-27T22:11:00.000-07:002009-04-30T14:35:11.812-07:00Spring Delight: Baked Tofu in a Lemon and Dill Marinade<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z0M8ylu8o5EGSZL0JBntBm_lIc9uHc4hohWf0bw5fkTi-8q2k0aA9HFtIXbc8z5wOuACvWYeUNAkM_d6inV1-GwUVfnMGJquFDcAuyMBhZyNcYM39QYSfNOOYM2hprvohxh1c0vSteha/s1600-h/DillDish2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 304px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z0M8ylu8o5EGSZL0JBntBm_lIc9uHc4hohWf0bw5fkTi-8q2k0aA9HFtIXbc8z5wOuACvWYeUNAkM_d6inV1-GwUVfnMGJquFDcAuyMBhZyNcYM39QYSfNOOYM2hprvohxh1c0vSteha/s320/DillDish2.jpg" alt="" id="BLOGGER_PHOTO_ID_5330145808130306226" border="0" /></a></div><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">Spring delight</span></span><br /><br /></div><div style="text-align: justify;">For Spring, something fresh and light like dill and lemon is a great idea. I love the delicate and strange taste of dill combined with the tangyness of citrus.<br />I made it a base for a baked tofu marinade, and it turned out simply delicious accompanied by a simple casserole of brown rice, lentils and fresh vegetables.<br /><br /><span style="font-weight: bold;">Time</span><br />The tofu needs to drain and then marinate for at least a few hours. I find it easier to make it the day before and let it sit overnight. Since the recipe calls for cooked rice and lentils, I cook a big batch of both beforehand, for this dish and other purposes. Otherwise the prep time is pretty short.<br /><br /><span style="font-weight: bold;">Ingredients for 2</span><br />2 blocks of firm tofu<br />Prep: drain tofu by wrapping it in a clean towel and sitting some weight (plates, books...) on top.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbZMDpFky5Mbg3q8EXfFZb84kKP6zT2BpSV2EKeqesZO48ndsatCKJ0CwXdxnCUci0QSQiQN1q9TmTL7ofk4akZaEF3AqIlJNqKGpyaQhTMa0ikEHjnaAgrt-_2guYKzwa5UrpAo1GCkp/s1600-h/DillDish3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 318px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbZMDpFky5Mbg3q8EXfFZb84kKP6zT2BpSV2EKeqesZO48ndsatCKJ0CwXdxnCUci0QSQiQN1q9TmTL7ofk4akZaEF3AqIlJNqKGpyaQhTMa0ikEHjnaAgrt-_2guYKzwa5UrpAo1GCkp/s320/DillDish3.jpg" alt="" id="BLOGGER_PHOTO_ID_5330145811202026642" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">this marinade is also a great salad dressing</span></span><br /></div><span style="font-weight: bold;">Marinade</span><br />2 lemons (or one lime and one lemon)<br />1/2 cup olive oil<br />1 tsp salt<br />1/2 cup fresh dill, cut in small pieces<br />I clove of garlic, minced<br />pepper (to taste)<br />Put everything in your food processor and blend.<br /><div style="text-align: justify;">You should end up with more marinade than you need, but you will use it to flavor your side dish (It's a great salad dressing too).<br /><br />Place drained tofu in a container and fill with marinade. Let sit for a few hours or overnight. I usually don't refrigerate it because things don't soak as well when they are cold.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUoSUZlKUbwSLHZ8QwTVwM8-F-Ec0iGJPOT7MxxkbR3CswdDfd-w0JHNC2ghXZ8CCAckEgIvA3gyJ-j1gKNKjdRJd1Nb9FoZLSsvpNdfiw2sJJT4Y1iS0yDNczUeeYXgT5QCLSPXG4Ony/s1600-h/DillDish1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 313px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUoSUZlKUbwSLHZ8QwTVwM8-F-Ec0iGJPOT7MxxkbR3CswdDfd-w0JHNC2ghXZ8CCAckEgIvA3gyJ-j1gKNKjdRJd1Nb9FoZLSsvpNdfiw2sJJT4Y1iS0yDNczUeeYXgT5QCLSPXG4Ony/s320/DillDish1.jpg" alt="" id="BLOGGER_PHOTO_ID_5330145806146931522" border="0" /></a> <span style="font-size:85%;"><span style="font-style: italic;">freshly baked</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span><span style="font-weight: bold;">Side Dish: Spring Rice and Lentils Casserole</span><br />1/2 cup green peas<br />1 cup brown rice, cooked<br />1 onion, minced<br />1/2 cup green or black lentils, cooked<br />1 carrot, diced<br />2 stems of celery, diced<br />1/4 cup of dill, finely cut<br />1/4 cup olive oil<br />salt and pepper (to taste)<br /><div style="text-align: justify;">Turn the oven on at 400˚.<br /><div style="text-align: justify;">Cook the green peas in water (it should only take a few minutes)<br />Chop onions, celery, carrots (you can put other veggies like pearl onions, spinach, etc...)<br />Mix everything together with olive oil, season to your taste.<br /><br />Put marinated tofu and rice and veggie mix into a casserole dish. Cook in oven for about 40 minutes.<br /><br />You can serve the tofu on a bed of fresh spinach leaves. Place the remaining marinade on the table, to be used as dressing for the greens or to be sprinkled on the casserole: it's tasty!<br /></div></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-10468646338455220072009-04-15T14:32:00.000-07:002009-04-28T09:19:32.138-07:00Savannah's Spring Detox Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIUFUuAcPR40fiZTW7EmCmUlPOwXLv03bmyyMIKv460umK9gjQXi98qtb6Ih2mZ4nE7vch_ifzDUNBmetXn0ywWH9YRnOFT5OjB4fejqARoZjVH3OlZ2Nz4E-2lAQiUTgNrBEYxVVRFrn/s1600-h/DetoxTTart.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIUFUuAcPR40fiZTW7EmCmUlPOwXLv03bmyyMIKv460umK9gjQXi98qtb6Ih2mZ4nE7vch_ifzDUNBmetXn0ywWH9YRnOFT5OjB4fejqARoZjVH3OlZ2Nz4E-2lAQiUTgNrBEYxVVRFrn/s320/DetoxTTart.JPG" alt="" id="BLOGGER_PHOTO_ID_5325067301330106338" border="0" /></a><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">tea time </span></span><span style="font-size:85%;"><span style="font-style: italic;">still life</span></span><span style="font-size:85%;"><span style="font-style: italic;">:<br />herbs, almond galette and a good book<br /><br /></span></span></div><div style="text-align: justify;">Not long ago, I ran into Savannah in the spices and herbs section of my favorite coop, Rainbow Grocery. Her and her friend seemed to be having so much fun picking up bulk herbs from the big jars that I wondered what kind of witches' brew they were going to make. As it turns out, they were making detox tea. I was myself shopping for spices to make a cleansing soup for Spring (modeled after my <a href="http://progressivepleasures.blogspot.com/2008/12/winter-at-farmers-market.html">Winter detox chorba</a>, but with Spring veggies) so we exchanged recipes*.<br /><br />I love this tea, mostly because of the licorice. In fact it's so good that I ironically find it pretty addictive. I usually brew a big pot on the stove and keep drinking it all day when I'm at home. Or I transfer it to my crockpot so I can always enjoy a hot cup.<br /><br /><span style="font-weight: bold;">Savannah's detox tea</span>*<span style="font-weight: bold;">* </span><br />2 parts burdock roots<br />1 part red clover flower<br />2 parts dandelion root<br /><span style="font-style: italic;">(for mucus, phlegm:)</span><br />1 part fennel seed<br />1 part fenugreek seed<br />½ part licorice root<br /><br />Apart from being fabulous and awesome, Savannah Knoop is a talented local fashion designer from San Francisco, and Tinc, her business, is <a href="http://www.tincwear.com/about.html">green</a>! Check it out <a href="http://www.tincwear.com/index2.html">here</a>. And if you like good stories -and juicy Hollywood revelations- read her inspiring memoir, <a href="http://www.sevenstories.com/book/?GCOI=58322100900060"><span style="font-style: italic;">Girl Boy Girl, how I became JT Leroy</span></a>, on her impersonating the infamous young queer writer.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XMLOvFM6h23Y18sNwAFVqBgyGnfGf3Y5Pd6sbgrpRnabQ-R-8goBJQc0J5huMmPabtTqjHibGf-ZGow8DrqotzFkMRmYVmcNwosS2cPjZPgbrAe3Qv1mG-sqw5J5o_WHkzQ-TErtyW1t/s1600-h/13.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XMLOvFM6h23Y18sNwAFVqBgyGnfGf3Y5Pd6sbgrpRnabQ-R-8goBJQc0J5huMmPabtTqjHibGf-ZGow8DrqotzFkMRmYVmcNwosS2cPjZPgbrAe3Qv1mG-sqw5J5o_WHkzQ-TErtyW1t/s320/13.jpg" alt="" id="BLOGGER_PHOTO_ID_5325063717584857282" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">one of Savannah's Spring o9 creations</span></span><br /></div><br />* My favorite part of the story is when we ran into each other that very same night, "detoxing" at a bar with hot toddies!<br />** Found in Paul Pitchford's <a href="http://www.healingwithwholefoods.com/">Healing with Whole Foods</a><br /><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com3tag:blogger.com,1999:blog-2013734333979912823.post-35053345058942850932009-03-02T09:50:00.001-08:002009-03-08T11:29:19.910-07:00Give up disposable containers for Lent!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxX1Xb917KY-6afmOltw0g8IG4aEYsReGTfvaImjyfvi_fAQjjfNQSu8ESJ5g_R8-mz11n-Zzxj6iYb0x_ojWOtCoiW-sUE3Up0I5aiaG6DWbTXX-ZFNBbX-RTSCKuhgbalzRyhd-ZS4u/s1600-h/WaterBottle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxX1Xb917KY-6afmOltw0g8IG4aEYsReGTfvaImjyfvi_fAQjjfNQSu8ESJ5g_R8-mz11n-Zzxj6iYb0x_ojWOtCoiW-sUE3Up0I5aiaG6DWbTXX-ZFNBbX-RTSCKuhgbalzRyhd-ZS4u/s320/WaterBottle.jpg" alt="" id="BLOGGER_PHOTO_ID_5308725826796765586" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">my faithful waterbottle</span><br /><br /></span></div><div style="text-align: justify;"><br />This year, because I am following a food almanach inspired by popular traditions, I decided to do something for Lent. I have never, ever, done anything for Lent -and I come from a Catholic background. "Giving up something" sounds abominable and so dramatic: deprivation, self-inflicted pain... what's the point?<br /><br />You may also look at it from another angle. Many cultures and traditions include a fast and a time of reflexion in their calendars. It's healthy. No need to be religious to celebrate Spring as a time of renewal. Cleansing, getting rid of the superfluous, the clutter, making space for the new: that's pretty positive -even necessary. It's not about depriving our bodies, inflicting pain to ourselves, but, rather, about re-centering our priorities, coming back to a more simple, sane life, even for a short while.<br />By giving up the old, the worn out, we make space for the new (ideas, habits, joys, excitements, etc.) to enter our lives.<br /><br /><br />I have a suggestion for y'all this Spring: something to give up that will both make sense and give you a lot of karma points. For Lent: give up disposable containers!<br /><br />Here are a few ideas and suggestions. You might want to follow them all, for 6 weeks, until Easter or forever, or you might simply want to give up one item, for just a week. Whatever you do makes a difference and will probably inspire you to do more.<br /><br />Please, also bear in mind that, although we do have a responsibility as individuals, big companies which give you no choice but to purchase items wrapped in thick plastic have a huge role to play in the gaïacide, and, to this day, are not held accountable for their part in the global mess we're in. Let's put the blame on them too. They should pay for their mess, that might make them reconsider their packaging addiction.<br />We also live in societies that impose a lifestyle which gives us no time to stop, think and be sensible. It seems that we are always in a rush in our busy lives: ready-made, packaged foods are thus very appealing. It's our whole system that we have to rethink. Perhaps you can ponder upon this during Spring.<br /><br /><span style="font-weight: bold;">Suggestions</span><br /><span style="font-weight: bold;"> - Plastic bags.</span> Those awful suckers are everywhere! To avoid them, just... don't take them! Put small purchases in your bag, or carry them in your hand. That's one plastic bag saved! A good thing to do is to always carry your own grocery tote bags with you (in your day bag, your purse, in your car). At all times. They're so light you won't feel them. That's one effortless way to act responsibly!<br /><br />You can also just say no to all the small bags, for fruits or veggies. Reuse the ones you brought back from your last grocery shopping trip. Stop discarding your bags after one single use: that's crazy! Instead, wash them if they seem dirty, and use them again... and again and again. I use and reuse the same bags about 30 times. Can you imagine how much plastic I save? Just carry a couple with you everyday, for spontaneous purchases, and grab a handful before going grocery shopping.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1oU93wYnoyzAOjc_04_iVEHBRkhlsgMeryH8juxZeyM1SMrJiq2iQ04zMkM_1oE3mAjwzmPzRrAz3b4u_yxVtvPNJ8gscuqrKGf2bdIZWZo-m6xmfs1jGPOAhtTLY6NRBRVKdWeukzI8/s1600-h/GuerillaCoffee.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1oU93wYnoyzAOjc_04_iVEHBRkhlsgMeryH8juxZeyM1SMrJiq2iQ04zMkM_1oE3mAjwzmPzRrAz3b4u_yxVtvPNJ8gscuqrKGf2bdIZWZo-m6xmfs1jGPOAhtTLY6NRBRVKdWeukzI8/s320/GuerillaCoffee.jpg" alt="" id="BLOGGER_PHOTO_ID_5309013893145417090" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Souvenir from Brooklyn:</span><br /><span style="font-style: italic;">a hot-looking thermos cup (with a screw top!) from <a href="http://gorillacoffee.com/">Gorilla Coffee</a></span></span><br /><span style="font-style: italic;"></span></div><span style="font-style: italic;"><br /></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span></div><span style="font-weight: bold;"> - Paper and plastic cups and dishware. </span>Make sure you say "for here", or insist on a ceramic or glass cup, when ordering a beverage at the counter. If you want your drink to go, or if you patronize a coffeeshop which uses only disposable cups (those places still exist, even here in San Francisco!), just bring your own beverage container. It can be a thermos cup (please, for your own safety: no plastic on the inside! Always stainless steel!) or a regular ceramic cup, or even a cute glass jar with a lid. Use reusable silverware (ask for a metal spoon if they don't have any available).<br /><br /><span style="font-weight: bold;"> - Bottled water.</span> Not only do these inocent-looking little things pollute the environment when made and discarded, but haven't you heard it's unsafe to drink from plastic? That the chemicals in plastic end up in your water and then in your body? (read <a href="http://www.sierraclub.org/sierra/200311/lol5.asp">here</a> -sorry about the disturbing animal testing part- or <a href="http://www.cbc.ca/consumer/story/2006/12/21/bottle-study.html">here</a>) I am not a scientist and don't want to spread false rumors about plastic (some say it's not so toxic), but one thing is sure: disposable plastic containers are terrible for the environment. Get one of those sleek metal bottles right now, preferably stainless steel (i'm not a fan of aluminium), and fill it with the freshest filtered tap water.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41AeZnBa0TxXo384zenVgiDmSR5IQG8xQ6u7TQcdGv5H2xY536g6OiTcD-n09Gd1KLlVJ7MQiA5WhccA3Uk6U2zC49hrqfaE5V5jZ-mdZbXt87-5zsT4MUzhwex0AYRlbclMjQat4E40_/s1600-h/UstensilesBambou.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41AeZnBa0TxXo384zenVgiDmSR5IQG8xQ6u7TQcdGv5H2xY536g6OiTcD-n09Gd1KLlVJ7MQiA5WhccA3Uk6U2zC49hrqfaE5V5jZ-mdZbXt87-5zsT4MUzhwex0AYRlbclMjQat4E40_/s320/UstensilesBambou.jpg" alt="" id="BLOGGER_PHOTO_ID_5308709496485144674" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Bamboo cutlery set, the holder is made of recycled plastic bags</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">by <a href="http://en.wikipedia.org/wiki/Conserve_%28NGO%29">Conserve</a>, an Indian NGO</span></span><br /></div><span style="font-weight: bold;"><br />- To-go boxes. </span>Seriously, people: styrofoam, plastic and even paper containers are <span style="font-style: italic;">not </span>planet friendly. When you eat out, why don't you bring your own glass or metal container? For my doggie-bag needs, I bring a simple jar, or a cute/cheesy Japanese thermos container that I got for a couple of bucks at a thrift store. Afraid to look stupid? If you have image insecurities, let me tell you one thing: if the rest of you looks cool, I bet your glass jar will look cool too, so go work on your style... What looks really stupid is you killing wildlife in the ocean.<br />You can also get a really cool looking stainless steel container, like an Asian lunch box.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMAn5IX5Z_XHU21JW8HjgIAW65VLkYfkobu8H00yN3F16UFK01a8sYO_anyYvX3lcJPWQko-VHAzZkWh0xQDcSdmBpWIfq1eRp4KAR9Oe-_xGwD3VS-7El8COxIEZ3zryn1IJcOil8qhx/s1600-h/5187_chinese_lunch_box_1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMAn5IX5Z_XHU21JW8HjgIAW65VLkYfkobu8H00yN3F16UFK01a8sYO_anyYvX3lcJPWQko-VHAzZkWh0xQDcSdmBpWIfq1eRp4KAR9Oe-_xGwD3VS-7El8COxIEZ3zryn1IJcOil8qhx/s320/5187_chinese_lunch_box_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5310883137340206002" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">For your Chinese take out: lunch box, 19th century (found <a href="http://asian.oneofakindantiques.com/5187_antique_chinese_hand_painted_wooden_lunch_box_19th_century_1.htm">here</a>)<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvg5vgSCgegJkxPhiq1W1wTOAI2M_l3HY1p9DmT54hzxORuec4mMDi-Lj_qMtfi0xeO5Lp7yg_AVqKPqrRVZuyfLAmiemUC1gjhOZOc5T51NtDMzTuvje1dM5nEcYuPwG9aiyASCCNYO3/s1600-h/2Tier_2008-actual.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvg5vgSCgegJkxPhiq1W1wTOAI2M_l3HY1p9DmT54hzxORuec4mMDi-Lj_qMtfi0xeO5Lp7yg_AVqKPqrRVZuyfLAmiemUC1gjhOZOc5T51NtDMzTuvje1dM5nEcYuPwG9aiyASCCNYO3/s320/2Tier_2008-actual.jpg" alt="" id="BLOGGER_PHOTO_ID_5310885069600509410" border="0" /><span style="display: block;" id="formatbar_Buttons"><span class="on down" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"><img src="http://www.blogger.com/img/blank.gif" alt="Link" class="gl_link" border="0" /></span></span></a><span style="font-size:85%;"><span style="font-style: italic;">More modern: stainless steel containers (found </span><a style="font-style: italic;" href="http://www.greenfeet.com/itemdesc.asp?kw=To-Go-Ware-Stainless-Steel-Lunch-Box&ic=6007-00185-0000&eq=">here</a><span style="font-style: italic;">)</span></span><br /></div><br />If you want your food to go, that's harder. When ordering at the counter, hand them your own container. Don't be shy! Just smile and think of all the dolphins and albatrosses you are not killing! If you didn't bring a container: why don't you take a seat and eat there? You needed a break anyways...<br />You want food delivered? Just go and get it yourself already! A little walk will do you good! What do you mean: "It's too far to walk/bike"? You mean you are actually ordering from places that are going to use gas to bring food to you? That leaves me speechless.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIneU3lMRNMlfyejl_EGt06zA_0KhrwdRWlDSz-gZKCGhFLS_86qUVCIkkqRyxQpj90lvkjIAVWHHg7OU3-zjQwDfWtFAG8hqUS6AhINj88b_d3fMBMOSf7Im-hJ8wVeqHHPNk55b2-D-/s1600-h/containers1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIneU3lMRNMlfyejl_EGt06zA_0KhrwdRWlDSz-gZKCGhFLS_86qUVCIkkqRyxQpj90lvkjIAVWHHg7OU3-zjQwDfWtFAG8hqUS6AhINj88b_d3fMBMOSf7Im-hJ8wVeqHHPNk55b2-D-/s320/containers1.jpg" alt="" id="BLOGGER_PHOTO_ID_5308709487537401090" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">a few containers</span></span><br /></div><br /><span style="font-weight: bold;"> - Don't buy packaged food. </span>That's the hardest one, I know, because you feel you don't have a choice... However, you do. Some stores are really packageholics (Yes, you, Trader Joe's... Are you insane?), and you <span style="font-style: italic;">don't</span> have to support that. Shop at places where you can buy in bulk (and reuse your own bags). Shop at the farmers' market. Get an organic box. Buy unwrapped soap bars, not liquid soap in plastic bottles. When you consider buying an item, along with price and efficiency, take packaging as a criteria.<br />The best thing to do is to cook as much as possible from scratch. It's simpler than you think, even for the kitchen-challenged! The perks: you avoid all the bad ingredients in processed food. It's good for you and the environment. With a little common sense and practice, you can prepare things that are simple, fast, healthy and delicious. Just go one step at a time.<br /><br /><span style="font-weight: bold;">My tips:</span><br />The best way to green your lifestyle is to take on new habits. Make conscious living a second nature, a reflex, something you don't have to think about, something that's not a drag. Make it easy on yourself!<br /><br />There are lots of things that could be a drag if you had to think about doing them (drying yourself after showering, grabbing your keys when you leave, zipping up your pants, tying up your shoe laces, closing the door after yourself...) however, your mind has accepted them as part of your routine, your mind doesn't rebel and just does it out of habit. Train yourself to do the same for containers.<br /><br /><span style="font-weight: bold;">What worked for me:</span><br />I really trained myself, like a dog, or a kid! I don't have to <span style="font-style: italic;">remember</span> to bring containers to the store: it's a <span style="font-style: italic;">reflex</span> now. I store plastic bags at the same spot, and just grab a handful of them when I go grocery shopping, just like I grab my keys before leaving the house. I do the same for other containers. When a container is empty (let's say a bottle of tamari, a coffee tin) I put it in a special place, by the plastic bags. That way, when I go and get my plastic bags, I automatically think of taking those containers with me. (It's like a shopping list, with containers to fill up instead of written items to cross out.) I am very lucky: I shop at a place that allows me to buy almost everything in bulk, unpackaged (and that includes beauty and household products). I'm sure you have a co-op somewhere near your house: check it out.<br /><br /><span style="font-weight: bold;">Even better... for the hardcore</span><br />I thought I had to buy certain foods packaged, like plant-based milk. Guess what: I don't! I now make my own organic almond milk! And it's simple and cheap!<br />I don't buy canned tomatoes. Nope. I had frozen some farmers' market bought crushed tomatoes last summer, and I have some sundried tomato flakes. I also don't find it necessary to use tomatoes off season. There's plenty of seasonal foods to chose from. If you really want tomatoes all year long, why don't you can or freeze some yourself next summer?<br /><br /><br /><span style="font-weight: bold;">Room for improvement</span><br />I don't think anyone can be "perfect". I do love the taste of Earth Balance on my toast (or melted on my popcorn...) It does come in a nasty plastic container, though. I just don't eat it everyday, and cover my toast with homemade hummus or nutbutter spreads (that I can buy in bulk at my coop!) instead.<br /><br /><br /><span style="font-weight: bold;">Just so you know</span>, I bike and walk everywhere, and I do carry containers with me. It does require a little more planning, but I believe it's worth it. An unexpected bonus came out of this: I am today much more organized, in my life in general, than I was when I was less conscious.<br /><br /><br /><span style="font-weight: bold;">One last word </span>about "recycling".<br />When I moved to the US a few years ago, I realized that people weren't throwing things away anymore, they were "recycling" them. I love how the English language has a creative capacity to make a verb out of a noun (to "google" something instead of "looking up on Google", for instance) however, this "recycling" thing was a totally different matter to me and really rubbed me the wrong way. I do come from a first world, loves-to-waste-ressources country, however, it could never match the wastefulness of the US. Wasting is like a religion here. So when I see people drinking out of a plastic bottle and then discarding it and calling it "recycling", I can't help but think it's a tad hypocritical. The only way someone can "recycle" an item is by giving it a second chance, by making something else out of it. Otherwise, it's called "throwing away in the recycling bin". Then, the item <span style="font-style: italic;">might or might not</span> be taken to a recycling facility that can make something new out of it. I'm sorry to break it out to you, but this process is wasteful too: it uses energy (to transport and transform). It's very simple-minded to think we're good to nature because we throw our containers in the "green bin". The only way we can be good to nature is to lower our impact, and the only way to lower your impact is to consume less, and that has nothing to do with discarding things in the right trash can.<br />---<br /><span style="font-style: italic;">More to read:<br />Ocean + plastic = </span><a style="font-style: italic;" href="http://current.com/items/87618601/ecospot_runner_up_plastic_ocean.htm">sad,</a> <a href="http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2007/10/19/SS6JS8RH0.DTL&type=politics">very sad</a>...<br /><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com5tag:blogger.com,1999:blog-2013734333979912823.post-50291413532629978392009-02-23T17:36:00.000-08:002009-02-25T21:42:34.603-08:00Mardi Gras Fritters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyklP-wCNOj7wGdZx2CTTFODDuubXRlM2BfBUWL6XEZ0145GTrtJQH4RuzHZcPijk6jcmSY85_wNS96lZW-9q4ZdqWBB3dnbr1lCcds7VO0nsIkI_Vnfvgajj78OZ3JXAILsqVhfh42AE2/s1600-h/BeignetsMGras.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyklP-wCNOj7wGdZx2CTTFODDuubXRlM2BfBUWL6XEZ0145GTrtJQH4RuzHZcPijk6jcmSY85_wNS96lZW-9q4ZdqWBB3dnbr1lCcds7VO0nsIkI_Vnfvgajj78OZ3JXAILsqVhfh42AE2/s320/BeignetsMGras.jpg" alt="" id="BLOGGER_PHOTO_ID_5306172638479726658" border="0" /></a><br /><div style="text-align: justify;">It's Mardi Gras! Mardi Gras, i.e. Fat Tuesday, is celebrated in many countries worldwide. It's the last day of the Carnival extravaganza: people go wild, drink plenty and eat ultra rich. Fried foods are de rigueur. In France, we make beignets, made of fried dough or batter. Beignets actually go by many names, according to the region: bugnes near Lyon, bottereaux in the West (Bretagne, Vendée, Deux-Sèvres, where my family is from -my grand-mère makes delicious bottereaux), etc.<br /><br />There are lots of savory options too. In Brazil, you can eat <span style="font-style: italic;">acarajé</span>, black-eyed peas fritters. In Martinique, where Carnival is also celebrated in style, I remember making delicious breadfruit fritters, my inspiration for today's fried treat.<br /></div><br /><div style="text-align: justify;">I wanted savory fritters just like these breadfruit fritters, i.e. not an item dipped in batter but, like potato latkes, or falafel: everything mixed together and fried.<br /><br />I had leftover textured soy protein (TSP) from a trashy and delicious Tater Tots Casserole (thanks Shauna!), and it's what I used. TSP is a little disturbing at first, because it really looks and feels like ground meat, a little chewy. It takes exactly the taste that you give it. You DO have to give it a taste, with spices, tamari, onions, etc., orelse you end up with little sponges... I usually use it in vegan Bolognese or in hachis Parmentier. It a fun texture to play with.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINT8j_B_21mX6XkKBkGR7P3rIVAVPuCpUOXE0pJ4A46Uw1pGnH_NtXLQVr_kNtYN9s7KRLBle_sYoM-7RNq89_ahM_IM7kTcBhTKdljXf75UJwNPpXkN3GzmBkh7K7Ds8G3g17HdrjVYe/s1600-h/SojaTextureSec.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINT8j_B_21mX6XkKBkGR7P3rIVAVPuCpUOXE0pJ4A46Uw1pGnH_NtXLQVr_kNtYN9s7KRLBle_sYoM-7RNq89_ahM_IM7kTcBhTKdljXf75UJwNPpXkN3GzmBkh7K7Ds8G3g17HdrjVYe/s320/SojaTextureSec.jpg" alt="" id="BLOGGER_PHOTO_ID_5306254221197257474" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Dry TSP</span></span><br /></div><br /><div style="text-align: justify;">I made my Mardi Gras fritters with TSP, onions, mushrooms and spices. It was both festive and tasty.<br /><span style="font-style: italic;"><br /></span><div style="text-align: justify;">But before we proceed, here's a haïku, just for you.<br /><br /><span style="font-style: italic;"></span></div><div style="text-align: center;"><span style="font-style: italic;">winter is ending</span><br /><span style="font-style: italic;">Mardi Gras left us sated,</span><br /><span style="font-style: italic;">nice layer of lard<br /></span><div style="text-align: justify;"><br />(I can't wait for Lent)<br /><span style="font-style: italic;"></span></div><span style="font-style: italic;"></span></div></div><br /><span style="font-weight: bold;">Ingredients<br /><br /></span><span style="font-style: italic;">TSP mix:</span><br />1 cup dry TSP *<br />7/8 cup water (or, if you buy packaged TSP, as much as the label says)<br />1 onion, sliced<br />2 tbsp wheat-free tamari **<br />1/2 cup chopped mushrooms<br />1/4 cup chopped spring onions (optional)<br />1 tsp minced garlic<br />1 tsp minced ginger<br />1/2 tsp nutmeg<br />1/4 tsp turmeric<br />1/2 tsp cumin seeds<br />1/2 tsp caraway seeds (otional)<br />a pinch of Cayenne pepper<br /><br /><br /><span style="font-style: italic;">fritter mix</span><br />1 1/2 cup garbanzo bean flour<br />1 tsp arrow root or potato starch<br /><br />+canola oil for frying<br /><br />In a big bowl, mix 7/8 cups of water with 1 cup of TSP. Cover.<br /><br /><div style="text-align: justify;">Slice onion and sauté with oil in a pan. If it sticks to the bottom, add 1 tsp tamari, or more. When the onion is translucent, add rehydrated TSP and the rest of the tamari. Mix. Cook for 5 minutes. Add mushrooms, spring onion, ginger, garlic, spices and sauté until cooked (minimum 15 minutes).<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPyq1kI8S3xlJ41cZWxRtDFvzHAUFs7COxg-JapAV4yjjudUzHoLIYk5DxWGqmd8Z8gar87hYHz4Zm0Ra3IRtPZcNJJhQsrOoIt2GlqV5sS9oiwCgs8_5kffER2WHsZ3ebrxUPKyqP6xf/s1600-h/SojaTextureCooked.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPyq1kI8S3xlJ41cZWxRtDFvzHAUFs7COxg-JapAV4yjjudUzHoLIYk5DxWGqmd8Z8gar87hYHz4Zm0Ra3IRtPZcNJJhQsrOoIt2GlqV5sS9oiwCgs8_5kffER2WHsZ3ebrxUPKyqP6xf/s320/SojaTextureCooked.jpg" alt="" id="BLOGGER_PHOTO_ID_5306261339073742930" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Cooked and sautéed TSP + friends</span></span><br /></div><br />I ended up with about 2 cups of that mix.<br /><br />Make the fritter mix: garbanzo flour + arrow root.<br />Mix flours and TSP and form a wet ball.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7Q7ocla7Utl6yjVS1eEDgUYKE9gYyqbtvM6HKUy21FMVZSynpoeVNzZ1wNv2lBTbbssChyU9fnCHNiJdtGHBSJmPluG0th6hyphenhyphen02hOh5mGKDp3ljJr2wJQdlOlfhI6ybtLyf0oOYeVRk1/s1600-h/BeignetSojaText.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7Q7ocla7Utl6yjVS1eEDgUYKE9gYyqbtvM6HKUy21FMVZSynpoeVNzZ1wNv2lBTbbssChyU9fnCHNiJdtGHBSJmPluG0th6hyphenhyphen02hOh5mGKDp3ljJr2wJQdlOlfhI6ybtLyf0oOYeVRk1/s320/BeignetSojaText.jpg" alt="" id="BLOGGER_PHOTO_ID_5306262275509350562" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">The raw stuff. I felt like Jeanne Dielman.</span></span><br /></div><br />Make patties and throw in medium hot oil. When it's brown, it's done.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jQHmZxY7cA03L_0hR5wwRTm1r_5070vASNuOUzfFIBOSUM0K6TWnG-eWt0uGG6JVKGnz1VMK5QXBGLv-D43OM2Ct3Hy7rOs9MKXn3v43xiW2hdNrG2uPzo8wxd8bcpVAkx5kwwj8U8In/s1600-h/BeignetsSTCrusCuits.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 318px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jQHmZxY7cA03L_0hR5wwRTm1r_5070vASNuOUzfFIBOSUM0K6TWnG-eWt0uGG6JVKGnz1VMK5QXBGLv-D43OM2Ct3Hy7rOs9MKXn3v43xiW2hdNrG2uPzo8wxd8bcpVAkx5kwwj8U8In/s320/BeignetsSTCrusCuits.jpg" alt="" id="BLOGGER_PHOTO_ID_5306262280691797346" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Cooked fritter and raw patty<br /><br /></span></span></div>* Suggestion: If you can't find TSP, use lentils instead.<br />** It doesn't have to be wheat-free, of course, but that way, you can make the whole recipe gluten-free.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw0lKQIQOhVvbCVdRmcSlPW9-9YBmA1dihmgR0yalloWci56T5B8Z36MrKHsvaG2iDXY2tQbzUOnQzY4jZ-YQiR2V7qNEVMAMTXDLDREEbt8J1LwWj2b_82WzYuFBAF5pAu27tQy6g7dx/s1600-h/BeignetsMardiGrasSalad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw0lKQIQOhVvbCVdRmcSlPW9-9YBmA1dihmgR0yalloWci56T5B8Z36MrKHsvaG2iDXY2tQbzUOnQzY4jZ-YQiR2V7qNEVMAMTXDLDREEbt8J1LwWj2b_82WzYuFBAF5pAu27tQy6g7dx/s320/BeignetsMardiGrasSalad.jpg" alt="" id="BLOGGER_PHOTO_ID_5306976641668853794" border="0" /></a><span style="font-style: italic;font-size:85%;" >suggestion: here, on a fresh spinach salad,<br />with a lemon-olive oil dressing sprinkled with homemade "bakin' bits".</span><br /></div><br />Bon appétit! Bon Mardi-Gras!<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrydQvEm5jiQ39mNsJsIqTIEMAa0AJYHScU1YY0tUIV4QiKXNgTglPqE6EyuORoQf0V1RqF5LruHSNY35Y5VbsWCJtU92G4_QKJGogGSAlWblRXUx1oKSaU_xtSZkCb5TptrySVy1dT38/s1600-h/jeannedielman.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 205px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrydQvEm5jiQ39mNsJsIqTIEMAa0AJYHScU1YY0tUIV4QiKXNgTglPqE6EyuORoQf0V1RqF5LruHSNY35Y5VbsWCJtU92G4_QKJGogGSAlWblRXUx1oKSaU_xtSZkCb5TptrySVy1dT38/s320/jeannedielman.jpg" alt="" id="BLOGGER_PHOTO_ID_5306267339504924834" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Jeanne Dielman, making vegan Mardi-Gras fritters.</span></span><br /></div><div style="text-align: center;"><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-83309527511510374062009-02-13T13:37:00.001-08:002009-02-17T11:12:46.755-08:00Heart-Shaped Power Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKYeqWcJDP-LnfcGEYB4D5UPdckaNKmcrp3-QfCdHGg1K2PrsA-dJ0fuZNendZL_VEBZvT5n3oOx508hVqZj-g6NDYGFyL9bpFck-Q7elGc4ysbj-QltJKzJENtsRn3dx9Pb-Pm_euS0/s1600-h/PWBars1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 231px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKYeqWcJDP-LnfcGEYB4D5UPdckaNKmcrp3-QfCdHGg1K2PrsA-dJ0fuZNendZL_VEBZvT5n3oOx508hVqZj-g6NDYGFyL9bpFck-Q7elGc4ysbj-QltJKzJENtsRn3dx9Pb-Pm_euS0/s320/PWBars1.jpg" alt="" id="BLOGGER_PHOTO_ID_5302395814469878738" border="0" /></a><br /><div style="text-align: justify;">Look, I'm not really a Valentine's Day fanatic. I usually <a href="http://progressivepleasures.blogspot.com/2008/09/progressive-pleasures.html">make sushi</a> and have people over, coupled or non-coupled. I know it's a commercial institution more than a celebration of true love (normative love at that).<br />However, I chose to put Valentine's day in my food almanac (even though I believe every day should celebrate love!) I am also a bit of a cheeseball. So it's a good day to post a recipe for heart-shaped power bars.*<br /><br />Just a little reminder: all those V. Day chocolates and flowers that you are supposed to buy are often grown and prepared in totally unethical conditions, and that's the very opposite of love. (Read <a href="http://www.globalexchange.org/campaigns/fairtrade/2847.html">here</a> for chocolate, and <a href="http://www.walletmouth.com/2008/02/this-valentines.html">here</a> for flowers)<br /><br />My treats were made with love, by me, and not by a child slave. The ingredients, healthy, human- and planet-friendly, were purchased at a store that guarantees the ethics of its origins. What does this mean? I get hella karma points!<br /><br /><span style="font-weight: bold;">Almond-Medjool Dates Power Bars</span><br />I used this recipe before, to make a <a href="http://progressivepleasures.blogspot.com/2009/01/apple-pie-on-date-almond-crust.html">raw pie crust</a>. I simply changed the presentation and made a bunch of little hearts using a heart-shaped cookie cutter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tK4RiOKs2gq3XZ_nDZKoujWrW7WMJZAYNT9TtXr2HwvC7iy1zjfrUeJbOeMCAqydN9dxTKAVOkC9uP6jcl1Aqju4IKxhyZKGJPdPgfTNLe-Jnwh1gvLX3FPmpSdg8z2Ze6IKcq5jraEP/s1600-h/PWBars2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tK4RiOKs2gq3XZ_nDZKoujWrW7WMJZAYNT9TtXr2HwvC7iy1zjfrUeJbOeMCAqydN9dxTKAVOkC9uP6jcl1Aqju4IKxhyZKGJPdPgfTNLe-Jnwh1gvLX3FPmpSdg8z2Ze6IKcq5jraEP/s320/PWBars2.jpg" alt="" id="BLOGGER_PHOTO_ID_5302480433756151858" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 cup organic medjool dates (pitted)<br />1 cup raw almonds<br />1/2 tsp salt<br /><br />Blend all ingredients together in food processor to form a paste (warning: it takes a while, and can be hard on your FP). Flatten paste on a flat cookie tray. Store in the fridge for 1/2 hour.<br />Cut with a cookie-cutter. Voilà!<br /><br />Offer around and empower your loved ones!<br /><br />*I am perfectly aware that power bars cannot, by definition, be heart-shaped. If you have a problem with this, just cut the paste into bars, what can I say?<br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-71927048053014168712009-02-02T12:50:00.001-08:002009-02-18T09:26:08.540-08:00Crêpes for la ChandeleurToday is la Chandeleur, aka Crêpe Day in the French Cooking Almanac.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCIHJlRUlClza7WbJm6oHAev-i4gcbLxHiKJGHvz6M-L4Izs7Yu2evbSNxbyS_Spc8p23xiAiQyP2UxuLAkmn7go8VoZzqZ20GZtqWqtOAB-f3KwQPFBFXCGDM2CrQWxIrTdVaZeds9Bf/s1600-h/CrepesPt0539.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCIHJlRUlClza7WbJm6oHAev-i4gcbLxHiKJGHvz6M-L4Izs7Yu2evbSNxbyS_Spc8p23xiAiQyP2UxuLAkmn7go8VoZzqZ20GZtqWqtOAB-f3KwQPFBFXCGDM2CrQWxIrTdVaZeds9Bf/s320/CrepesPt0539.JPG" alt="" id="BLOGGER_PHOTO_ID_5298310544672865730" border="0" /></a><br /><div style="text-align: justify;">"A la Chandeleur, l'hiver prend fin ou prend vigueur" (At Chandeleur, winter ends or gets stonger). Chandeleur (from "chandelle", i.e. candle) marks the return of light, the lengthening of days: winter will be over soon. (<span style="font-style: italic;">In English, it is know as Candlemas, although I met no one here who had heard of Candlemas.</span> <span style="font-style: italic;">Here's some </span><a style="font-style: italic;" href="http://en.wikipedia.org/wiki/Candlemas">Christian Wiki-info</a><span style="font-style: italic;"> for you, and some </span><a style="font-style: italic;" href="http://www.schooloftheseasons.com/candlemas.html">pagan info.</a><span style="font-style: italic;"> <span style="text-decoration: underline;"></span></span><a style="font-style: italic;" href="http://french.about.com/od/culture/a/chandeleur.htm">This page</a><span style="font-style: italic;"> has proverbs).</span><br /><br />To help you be patient and bear the cold, the best thing to do is to enjoy what winter is good for: greasy and heavy foods.<br />Traditionally, in France, families and friends gather together to make crêpes.<br /><br />Crêpes used to be the poor person's fare: a simple mixture of flour and water. Nowadays, many recipes include animal by-products, but that is unnecessary. If you hear people say that real crepes have to contain eggs, milk and butter, it's simply not true: that's just the way they learned. "Real crepes" just have to be round and flat...<br /><br />There are two types of crêpes: savory or sweet. Savory crêpes are made of buckwheat (a gluten-free flour), and sweet crêpes are made of wheat.<br /><br />To stay true to the origins of crêpes, I made a very basic and recession-friendly recipe.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa6w6stdTFbQba-eVyOoYpDHVyfBcsYIgBglBigX-e8_PSbfgwZMWiEzf_NQyRedifrfSRD3IG5kzKzHtmuSjju3vb3eWm8pTCxZHmuqzNUnytlddCEJ8KW9DJlP5H2-cKGtN_vCnR1Yf/s1600-h/CrepesPt0510.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 284px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa6w6stdTFbQba-eVyOoYpDHVyfBcsYIgBglBigX-e8_PSbfgwZMWiEzf_NQyRedifrfSRD3IG5kzKzHtmuSjju3vb3eWm8pTCxZHmuqzNUnytlddCEJ8KW9DJlP5H2-cKGtN_vCnR1Yf/s320/CrepesPt0510.JPG" alt="" id="BLOGGER_PHOTO_ID_5298338870107800226" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">batter in a jar</span></span><br /></div><br /><span style="font-weight: bold;">Crêpes</span><br /><span style="font-style: italic;">ingredients for one crêpe<br /></span>¼ cup flour (buckwheat or wheat)<br />¼ cup liquid (water, almond, rice or soy milk, or half water-half milk)<br />¼ tsp potato starch<br />¼ tsp sugar (for the sweet crêpes)<br />1 pinch salt<br />+½ tbsp oil for cooking<br /><br /><span style="font-style: italic;">what you need</span><br />1 non-stick or well-seasoned cast iron pan<br />1 jar with a lid (or food processor)<br />1 paper towel<br />1 bowl for the oil<br />1 wooden spatula<br /></div><br /><br />Put all the ingredients (except the oil) in the jar. Close the lid and shake well until you have a smooth batter. (You can also do this the lazy way: in the food processor)<br />I don't even let it sit (but you might want to do it if you can).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKkr6T56GeitDF1Qfuxnt0VndJNo4mjIKqDKgwIoYi1q5qGCcUUPI8LyaLC5-Sl3Vr1KrkPsg_7sPdR3mm6CE8HZuj4P0SN1N9lrrG2UlkIhUgbVlq20WitLlRoM2MktJAz8ndaLtRALo/s1600-h/CrepesPt0519.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKkr6T56GeitDF1Qfuxnt0VndJNo4mjIKqDKgwIoYi1q5qGCcUUPI8LyaLC5-Sl3Vr1KrkPsg_7sPdR3mm6CE8HZuj4P0SN1N9lrrG2UlkIhUgbVlq20WitLlRoM2MktJAz8ndaLtRALo/s320/CrepesPt0519.JPG" alt="" id="BLOGGER_PHOTO_ID_5298306042827287538" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Shake it, shake it!<br /><br /></span></span><div style="text-align: justify;">Pour some oil in a small bowl. Heat up the pan. Dip a paper napkin in the oil and apply at the bottom of the pan. Once it's hot (after 20 s.) pour batter in pan, rotating the pan to make sure that the batter covers the whole surface. Like this:<br /><br /><span style="font-style: italic;"></span></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVWR47UQi3UB1ne0D2KMv3JkkHbxM8GMR54ZtZ7km-OvAY19V_HWHL-9rA2UUNqE1YpL_bTIUfrOn1hyphenhyphenSbcFbCFe1Ns6b1OqvFNry61S5X7mJrt9SWwj9hY0MV6yemiPei3WWAVooG_HC/s1600-h/CrepesPt0520.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVWR47UQi3UB1ne0D2KMv3JkkHbxM8GMR54ZtZ7km-OvAY19V_HWHL-9rA2UUNqE1YpL_bTIUfrOn1hyphenhyphenSbcFbCFe1Ns6b1OqvFNry61S5X7mJrt9SWwj9hY0MV6yemiPei3WWAVooG_HC/s320/CrepesPt0520.JPG" alt="" id="BLOGGER_PHOTO_ID_5298306062451386450" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">It goes "Pshhh!"... Beautiful...</span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0FL_D7a7KsTSeYCqnZi-PKNcanmAsuqRjveR7MFSuh1tL_VTHbvcfm8ZykBG9WjeRQZWFw8BYN31frI7604vPwHxYHUBwdFf78-osXDmt0-DR55UqPO0Pyg89DjDyIT60f619X9dZHGj/s1600-h/CrepesPt0521.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0FL_D7a7KsTSeYCqnZi-PKNcanmAsuqRjveR7MFSuh1tL_VTHbvcfm8ZykBG9WjeRQZWFw8BYN31frI7604vPwHxYHUBwdFf78-osXDmt0-DR55UqPO0Pyg89DjDyIT60f619X9dZHGj/s320/CrepesPt0521.JPG" alt="" id="BLOGGER_PHOTO_ID_5298306074235393538" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVnt3Ev5Dyv06xZ-18qS5-oJU0Fmm62syhBUy2SUG7szt-SKYleIQ1zIPH64EXC8ib-ktGF32bU4N4INUV1fHdAkQaynlVYeITKyW9pbQmkS00e7ho-et32zjBGzoQf1RcHqrMOtqmCR4/s1600-h/CrepesPt0522.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVnt3Ev5Dyv06xZ-18qS5-oJU0Fmm62syhBUy2SUG7szt-SKYleIQ1zIPH64EXC8ib-ktGF32bU4N4INUV1fHdAkQaynlVYeITKyW9pbQmkS00e7ho-et32zjBGzoQf1RcHqrMOtqmCR4/s320/CrepesPt0522.JPG" alt="" id="BLOGGER_PHOTO_ID_5298306108717683522" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJ5XB-DlX_9BbWzzyWxKV-QpJUYSPgkU4G-eTwiRI5TczpBHjOIAWsQzjGj_I3FTNDv54HFHPsfJRnevf1UFwTy5_Dloa1Ex25re_rlQmH1mgqC-1s1ZXfLe7xuZTTVFsNOlqMhbzHqXG/s1600-h/CrepesPt0524.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJ5XB-DlX_9BbWzzyWxKV-QpJUYSPgkU4G-eTwiRI5TczpBHjOIAWsQzjGj_I3FTNDv54HFHPsfJRnevf1UFwTy5_Dloa1Ex25re_rlQmH1mgqC-1s1ZXfLe7xuZTTVFsNOlqMhbzHqXG/s320/CrepesPt0524.JPG" alt="" id="BLOGGER_PHOTO_ID_5298306125429028962" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQmNPktbPl_4CkpwqFKgdJD7omz7RqjuGyN6yBlr7TcQ_tb-SsOzEPqG1szM24daP7s_e4nNs2IiP6nFuyjxoyasW4ZDRmuIsi-gw8g_wMv7MMbfa07ii8MfriMLzovAeYowGIblKBFzg/s1600-h/CrepesPt0526.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQmNPktbPl_4CkpwqFKgdJD7omz7RqjuGyN6yBlr7TcQ_tb-SsOzEPqG1szM24daP7s_e4nNs2IiP6nFuyjxoyasW4ZDRmuIsi-gw8g_wMv7MMbfa07ii8MfriMLzovAeYowGIblKBFzg/s320/CrepesPt0526.JPG" alt="" id="BLOGGER_PHOTO_ID_5298307476221122722" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvAywg3T4lvInHSWh5LoRqUpfpsNf4yefM6chyphenhyphenMLiNNsMk7XP0z2GzjgWR-cNbcMmKB7mT9X2OvnMMLhjLFffOMdmInWJ9_jcV9jV4KeRVQuIyqols6tCbxVgilvdz4_BbFGXMlxpAVcu/s1600-h/CrepesPt0527.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvAywg3T4lvInHSWh5LoRqUpfpsNf4yefM6chyphenhyphenMLiNNsMk7XP0z2GzjgWR-cNbcMmKB7mT9X2OvnMMLhjLFffOMdmInWJ9_jcV9jV4KeRVQuIyqols6tCbxVgilvdz4_BbFGXMlxpAVcu/s320/CrepesPt0527.JPG" alt="" id="BLOGGER_PHOTO_ID_5298307472667548642" border="0" /></a><br />If you encounter difficulties, just use the spatula to spread the batter evenly.<br />Cook for about one minute, until the batter is compact, no longer liquid.<br /><br /><br /><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvjVp4W-M4NsazQBEhaGQ9FY-OMTnBGSzf_sEqRD8H9imaFhqVSQb1EkCL6fJu6_QAHPQsnXQmrhSSjw0X7IgJ6Am1ewBWZclr1YiJ_9SmMCFgZ1UBiZk_pvxLSocP6aizg6lfKYQXSvz/s1600-h/CrepesPt0530.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 290px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvjVp4W-M4NsazQBEhaGQ9FY-OMTnBGSzf_sEqRD8H9imaFhqVSQb1EkCL6fJu6_QAHPQsnXQmrhSSjw0X7IgJ6Am1ewBWZclr1YiJ_9SmMCFgZ1UBiZk_pvxLSocP6aizg6lfKYQXSvz/s320/CrepesPt0530.JPG" alt="" id="BLOGGER_PHOTO_ID_5298307856410073570" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">This one needs a few more seconds.</span></span><br /><span style="font-style: italic;"></span></div><span style="font-style: italic;"><br /></span>With a wooden spatula, delicately unstick the borders of the crêpes. Shake the pan horizontally: the crêpe should be loose.<br />Flip the crêpe, either with the spatula or by throwing it in the air, the way we like to do it in France.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwrYmbY9_P8vb7DpHT8X66wvX7q7mdK24ou9rqA5ziczZ8gOwEKYWttQfSsoiGy7WdI5KPD05lzF1jZ92-RlJa8gsbmhj5N-xCH7vhgAqx2ofId9IaZVdgbO_YstAvhpCeZ2E_zDFmxGt/s1600-h/CrepesPt0534.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 208px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwrYmbY9_P8vb7DpHT8X66wvX7q7mdK24ou9rqA5ziczZ8gOwEKYWttQfSsoiGy7WdI5KPD05lzF1jZ92-RlJa8gsbmhj5N-xCH7vhgAqx2ofId9IaZVdgbO_YstAvhpCeZ2E_zDFmxGt/s320/CrepesPt0534.JPG" alt="" id="BLOGGER_PHOTO_ID_5298307848016818834" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Hold the handle in one hand and a coin in the other hand.</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;"> Make a wish. Flip.<br /><br /></span></span></div><span style="font-size:85%;"><span style="font-style: italic;"> </span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKWxdeovigrJuhXumpiG-OGFCS2pX7Nxd3lHk1YjGG6gFI9qoo0Z9yaQPTVjxTeJHHbMmuk_3YroiNq5pDVPlwuQGXTa_zYs1CbzmCvn54HJPZYId6_fJ9j0qO8igK4RcuETRYqowpKZB/s1600-h/CrepesPt0535.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 274px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKWxdeovigrJuhXumpiG-OGFCS2pX7Nxd3lHk1YjGG6gFI9qoo0Z9yaQPTVjxTeJHHbMmuk_3YroiNq5pDVPlwuQGXTa_zYs1CbzmCvn54HJPZYId6_fJ9j0qO8igK4RcuETRYqowpKZB/s320/CrepesPt0535.JPG" alt="" id="BLOGGER_PHOTO_ID_5298310539416172786" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"></span><span style="font-style: italic;">If the crêpe falls back in the pan,<br />your wish will be granted. And you will be prosperous.</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9aTUiOrm2A1zqW8HzvZnXm3Q-4OkRWlVMd3yL2tzx1lL_aS8JewZ5E4ax7kfYtxeWmT6FBXPckUsC_VIn9MW-G1PAmOAhAtFidzI3D_3SC3wIKAvOtzSxDGpMXQ55mVOiU3AYmH5EPZC/s1600-h/CrepesPt0531.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9aTUiOrm2A1zqW8HzvZnXm3Q-4OkRWlVMd3yL2tzx1lL_aS8JewZ5E4ax7kfYtxeWmT6FBXPckUsC_VIn9MW-G1PAmOAhAtFidzI3D_3SC3wIKAvOtzSxDGpMXQ55mVOiU3AYmH5EPZC/s320/CrepesPt0531.JPG" alt="" id="BLOGGER_PHOTO_ID_5298307850437289746" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Great flipping job: prosperity is in the cards for 09!</span></span><br /></div><br /><br />Voilà!<br /><br /><div style="text-align: justify;">Put your crêpe on a plate and top with any filling you want on it. Savory filling for the buckwheat crêpes, sweet filling for the wheat crêpes.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVo9veRVFM8RX0UvVabonNXm99xOkp2iP4k-cWyjREWx54F1P7hYNObFdiaZ10g6V9numexF7wx7zVr95agNIlDeQCUR9A7bz-umDL7YVeNRCQpfeD8RG99y5C-cfnoeTByJYCWNYi4pm/s1600-h/CrepesPt0540.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVo9veRVFM8RX0UvVabonNXm99xOkp2iP4k-cWyjREWx54F1P7hYNObFdiaZ10g6V9numexF7wx7zVr95agNIlDeQCUR9A7bz-umDL7YVeNRCQpfeD8RG99y5C-cfnoeTByJYCWNYi4pm/s320/CrepesPt0540.JPG" alt="" id="BLOGGER_PHOTO_ID_5298310546321774146" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Don't overfill them: it's not a burrito! </span></span><br /><div style="text-align: justify;"><span style="font-size:100%;"><br />Fold. Eat.</span><br /><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOpqc0AhK05K7vV3kZJyVMB74SH3h4TgY9wDgHF8GHsEgZ1xhRa2srBLL0BBjtBEgMjlN1gQRzqh8u2kKun5v9Ta52-bMHZ3XKS2RnjYCPvLbHe2ZK5s40M_MgYZWPB7gAl0bSEgmdqzC/s1600-h/CrepesPt0542.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOpqc0AhK05K7vV3kZJyVMB74SH3h4TgY9wDgHF8GHsEgZ1xhRa2srBLL0BBjtBEgMjlN1gQRzqh8u2kKun5v9Ta52-bMHZ3XKS2RnjYCPvLbHe2ZK5s40M_MgYZWPB7gAl0bSEgmdqzC/s320/CrepesPt0542.JPG" alt="" id="BLOGGER_PHOTO_ID_5298310548211799650" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Yum!</span></span><br /></div><br /><div style="text-align: justify;"><span style="font-weight: bold;">Ideas for fillings</span><br /><span style="font-weight: bold;">Sweet:</span><br />The basic filling is butter and sugar: make it Earth Balance and agave sirup. It's delicious... if your veggie butter is salty: even better! In Bretagne, the land of crêpes, people typically eat salted butter.<br />"Nutshella" (That's what I call my vegan version of Nutella)<br />Nutshella and banana (a classic...)<br />Butter and jam<br />Any type of sweet spread (I made almond-fig paste)<br />Butter and apple sauce<br />Cooked apples and raisins<br />etc.<br /><br /><span style="font-weight: bold;">Savory:</span><br />Veggie Butter<br />Sauteed or creamy spinach<br />Sauteed or creamy mushrooms<br />Butter and caramelized onions (OMG...)<br />Leek (I made creamy cumin leek, which was delicious)<br />etc.<br />Basically: anything you feel like or have in the fridge. Just make sure it doesn't come in big chunks: you need to ne able to fold and close your crêpe. Crêpes are NOT burritos!<br /><br />Invite friends, have them flip crêpes. Light candles. Enjoy the smell of fried foods on your clothes and in your hair all night.<br /><br />It's also great for breakfast, and for a dinner on a tight budget.<br /><br />NB: for all of you gluten-intolerant folks, the good news is that buckwheat crepes ARE gluten-free (read about buckwheat <a href="http://www.enabling.org/ia/celiac/buckwht.html">here</a>). I don't know if crêpe restaurants mix flours, though, so I would ask. You can also use buckwheat to make your own pancakes, quickbreads... The taste is different than white flour, but what's wrong about that?<br /><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-83482001805574660132009-01-28T11:22:00.000-08:002009-01-30T13:54:09.297-08:00Rants from my inner voices: Environmental Anxiety<span style="font-style: italic;">Sometimes, I just need to let it out... </span><br /><br />-Dear Positive Pam,<br /><br />I suffer from environmental anxiety.<br /><br /><div style="text-align: justify;">When I stand in someone's kitchen and see all the food that is packaged and processed, I get a panic attack. When I enter a friend's bathroom and look at the shelves full of body products, I see toxic, cancer-inducing chemicals in wasteful, non degradable plastic containers. When someone shows me their new clothes, I see third-world sweatshops, chemically-grown cotton, and oil consuming overseas shipping.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjijoMhZeORAnki7YSTR29ILeOx8E7WuV124gb-jzcykAHnkQ5_XKDXEhnui87PGk7kbTomRRFX3wPe_187aJiO8d8lGQ7gUw_mvoaooxEJz1TpzwcklttZuJ7qlarYXARoYv0m5yD4-fK/s1600-h/Sea-Plastic-LN-PG5oct05a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjijoMhZeORAnki7YSTR29ILeOx8E7WuV124gb-jzcykAHnkQ5_XKDXEhnui87PGk7kbTomRRFX3wPe_187aJiO8d8lGQ7gUw_mvoaooxEJz1TpzwcklttZuJ7qlarYXARoYv0m5yD4-fK/s320/Sea-Plastic-LN-PG5oct05a.jpg" alt="" id="BLOGGER_PHOTO_ID_5296430463514946226" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">We're doing this: the inside of an albatross (read article </span><a style="font-style: italic;" href="http://www.mindfully.org/Plastic/Ocean/Honolulu-Patch-Of-Plastic13feb06.htm">here</a><span style="font-style: italic;">)</span></span><br /></div><br /><div style="text-align: justify;">A piece of meat on a plate is the flesh of an antibiotic-injected, tortured and cruelly slaughtered sensitive being, fed on the product of extensive and earth-damaging monocultures.<br />I also see deforestation of the Amazon for the needs of <a href="http://www.mongabay.com/external/brazil_beef_amazon.htm">cattle industry</a>, and the worsening of global warming. When I am given paper napkins and disposable dishware, I see waste of energy and the disappearance of non-renewable natural resources.<br /></div><br /><div style="text-align: justify;">And then, I picture the end of the chain of events and my anxiety gets even bigger: my mind starts imagining all these items and their packaging winding up in evergrowing toxic landfills on earth and in the ocean, hazardous household products going down the drain, polluting our waters, destroying the ecosystem, etc.<br /><br />I see a deprived and dying planet and greed ruling over common sense.<br /><br />Why do I have to be this way? Why can't I just enjoy the beautiful sight of abundance, the joyful prospect of a fast and easy meal, the delicate fragrance of a toilet bowl that was just cleaned with scented bactericide?<br /><br />Why does everything have to be so dramatic?<br />Negative Nancy<br /><br /><br /><span style="font-style: italic;">-Dear Negative Nancy,<br /><br /></span><span style="font-style: italic;">My question is: why aren't more people suffering from the same ailment? Clearly, the situation is alarming and our ways of overconsuming are causing great damage. </span> <span style="font-style: italic;">You are not buying into manic delusion and that's honorable.</span><span style="font-style: italic;"><br /><br /></span><span style="font-style: italic;">However: aware, conscious and cautious don't have to mean anxious. </span> <span style="font-style: italic;">Your mental energy should be put to use for something more constructive. Not only is worrying unhealthy for you, it doesn't help the planet in any way.</span><span style="font-style: italic;"><br /><br /></span><span style="font-style: italic;">Don't mope: act. Do what you can, at your level, according to your possibilities. For every level of energy, for every wallet size, there's something useful you can do, from grocery shopping with reusable bags or inviting your friends over for a seasonal, plant-based dinner made from scratch, to starting a worker-owned construction materials scavenging business or a non-profit vegan restaurant -or making the documentary film that will have everybody turn green!</span><span style="font-style: italic;"><br /><br />Inspire people to choose a conscious life</span><span style="font-style: italic;">style. If you want to convince, set an example with your actions. Learn, do some research, check your fa</span><span style="font-style: italic;">cts and talk eloquently: being mopey, angry or judgmental never made a good "green" advocate.</span><span style="font-style: italic;"><br /><br /></span><span style="font-style: italic;">Also, look around you: there are lots of conscious folks out there, who do amazing things. <a href="http://www.alemanyfarm.org/who-we-are/">Community farms</a>, <a href="http://www.bikekitchen.org/">bike building classes</a>, <a href="http://urbanore.ypguides.net/">scavenging businesses</a>, <a href="http://favianna.typepad.com/faviannacom_art_activism/2009/01/posters-about-food-justice.html">food justice advocacy</a>: doesn't all this turn the frown on your brow into a smile on your face?<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDXHwyO4jxFhMLiLk8KHFUO41NMN7h2oWqG82VS6n1aUnaC-tijM4P0uD-2n_GcUy72mWbrCZWyqNGw9oeb89_mYGnWLzbQdp-spte4iXzNLnjjKhVMzUx8K0CsCTdr6BSU8CXYMFb1JL/s1600-h/PershingHall.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 196px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDXHwyO4jxFhMLiLk8KHFUO41NMN7h2oWqG82VS6n1aUnaC-tijM4P0uD-2n_GcUy72mWbrCZWyqNGw9oeb89_mYGnWLzbQdp-spte4iXzNLnjjKhVMzUx8K0CsCTdr6BSU8CXYMFb1JL/s320/PershingHall.JPG" alt="" id="BLOGGER_PHOTO_ID_5296457928873434242" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Vertical Garden, Pershing Hall, Paris (read article </span><a style="font-style: italic;" href="http://images.businessweek.com/ss/06/10/vertical_gardens/source/1.htm">here</a><span style="font-style: italic;">)</span></span><br /></div><br /><span style="font-style: italic;">Now go out and </span><span style="font-style: italic;">enjoy yourself!</span><span style="font-style: italic;"><br /><br /></span><span style="font-style: italic;">xoPositive Pam<br /></span><span><br />-Thanks, Positive Pam!<br /><br /><span style="font-style: italic;">-Anytime, Negative Nancy</span></span><span style="font-style: italic;">!<br /></span></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com2tag:blogger.com,1999:blog-2013734333979912823.post-17479051731420872262009-01-26T16:44:00.000-08:002009-01-27T10:04:50.369-08:00Fried Risotto with Red Cabbage<div style="text-align: justify;"><div style="text-align: center;"><span style="font-weight: bold;"><br />Today is Chinese New Year :<br />Happy Year of the Ox!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_J09hbOaxq3niF6wAEz_3fWizWddpzDQOksYRM2j-kHdpqlOOp0I2bPbqqPY-KiCb92BB9YAVot9dEBHGV573D-PymExxxhTDPcrmSxCIwi2x1DyIhCfsYmLFaVj8QJdV6adX0oUprM/s1600-h/FriedRiceDone.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_J09hbOaxq3niF6wAEz_3fWizWddpzDQOksYRM2j-kHdpqlOOp0I2bPbqqPY-KiCb92BB9YAVot9dEBHGV573D-PymExxxhTDPcrmSxCIwi2x1DyIhCfsYmLFaVj8QJdV6adX0oUprM/s400/FriedRiceDone.jpg" alt="" id="BLOGGER_PHOTO_ID_5295487042226399954" border="0" /></a><br /></div>To celebrate, I made my own fried rice.<br /><br />Sometimes, the simplest things are the most intimidating. I didn't know if I would be able to rival the authentic fried rice (but what's the degree of authenticity in restaurant Chinese cuisine abroad?). I decided to not attempt to imitate, but, rather, to have fun, to create, while paying an homage to Chinese gastronomy and using in-season, farmers' market veggies.<br /><br />My creation could be called a "fried risotto", compact because made with sticky sushi rice, and fried along with a colorful assortment of seasonal vegetables. The other peculiarity is that I made it with caramelized onions.<br /><br />It was tasty and esthetically pleasing. A success, according to my team of tasters.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />(serves 3 -with extra)<br />3 cups sushi rice, cooked<br />1/4 cup coconut oil<br />2 onions<br />1/4 cup tamari<br />1 carrot<br />1 small head of broccoli<br />3 good looking whole red cabbage leaves<br />1/4 red cabbage, sliced<br />1 cup mushrooms<br />1/2 cup pine nuts<br />1 cup tofu<br />1/4 tsp turmeric<br />1 tsp herbes de Provence<br />3/4 inch ginger, grated<br />2 garlic cloves, pressed<br /><br /><span style="font-weight: bold;">Preparation</span><br />Cut onions in 1/2 inch long slices. In a pot, melt 3/4 of the coconut oil, and sauté the onions on high.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXiuz7a1NeZyGGDMkiaVPNImClzPB0RKQLL13LuLYqsbUcx5YIJC3LekBA7vbXxSukE0-pFZpRlNghzxgw5OtCTuAXl2cDsh1QxLuvl30F99Mdj5i0-t88xLf1X7ud_RLf571SKSlSRc/s1600-h/OignonsCaram1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXiuz7a1NeZyGGDMkiaVPNImClzPB0RKQLL13LuLYqsbUcx5YIJC3LekBA7vbXxSukE0-pFZpRlNghzxgw5OtCTuAXl2cDsh1QxLuvl30F99Mdj5i0-t88xLf1X7ud_RLf571SKSlSRc/s320/OignonsCaram1.jpg" alt="" id="BLOGGER_PHOTO_ID_5295492540226482290" border="0" /> </a><br />When they start sticking, turn the heat down and pour a little tamari, enough to remove from the bottom.<br />Keep cooking, stirring regularly. Add tamari or 1 tbsp water if it sticks.<br /><br />Meanwhile, cut carrot and broccoli in bite-size pieces, small enough to cook easily, big enough to not get totally mushed.<br /><br />Your onions should be caramelized by now: brown, juicy and sweet.<br /><div style="text-align: center;"><div style="text-align: justify;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHena3gTIbqxLPsSyMePAc2k0vtdsjT2NNRopTbjGo6Nz9SDP49GqqRGO-QkcSetnspOfssQCP1KduNW5FyW-j5VTdOWlByJKFY8u4QFk_qE4VqI9hlL7l-8oFe5BwtBzKclQ9_VRPBM/s1600-h/CaramOnions2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHena3gTIbqxLPsSyMePAc2k0vtdsjT2NNRopTbjGo6Nz9SDP49GqqRGO-QkcSetnspOfssQCP1KduNW5FyW-j5VTdOWlByJKFY8u4QFk_qE4VqI9hlL7l-8oFe5BwtBzKclQ9_VRPBM/s320/CaramOnions2.jpg" alt="" id="BLOGGER_PHOTO_ID_5295497195052882530" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">My favorite: sweet, salty and greasy.<br />Refrain from eating it all by the spoon...</span></span><br /></div><br />Add the carrots and broccoli, pine nuts, grated ginger and pressed garlic. Stir.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdA6WGDwvVMPGWy5Ud1ClAmm6XYbPK-8LEKVjR8TZsfZ9CtYiiJb_pM0ZQHNB9WASThZN56o8IJ2ZbdWetKc5HG1jE9Dqbb5fodeEZ3wBj2koL0u9bw9q56gpv9AjGbLtRi8pwPz7_z_4/s1600-h/StirFryRice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 258px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdA6WGDwvVMPGWy5Ud1ClAmm6XYbPK-8LEKVjR8TZsfZ9CtYiiJb_pM0ZQHNB9WASThZN56o8IJ2ZbdWetKc5HG1jE9Dqbb5fodeEZ3wBj2koL0u9bw9q56gpv9AjGbLtRi8pwPz7_z_4/s320/StirFryRice.jpg" alt="" id="BLOGGER_PHOTO_ID_5295499342506328706" border="0" /></a>Delicately, take off 3 cabbage leaves.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpMDKMtYTRisGdiCWtijalSIuuEmDOz1-k1QbjNZH_mRzpzOvVYnNjOFnQie9S_vCCKVBLM7SNfEzOqvkBNt0USeU_HR_WR0SbxTH5wnJz3Y88nfZZtgGPYfaHGizQgLGqQ9rovg5xPg/s1600-h/RedCabbage1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpMDKMtYTRisGdiCWtijalSIuuEmDOz1-k1QbjNZH_mRzpzOvVYnNjOFnQie9S_vCCKVBLM7SNfEzOqvkBNt0USeU_HR_WR0SbxTH5wnJz3Y88nfZZtgGPYfaHGizQgLGqQ9rovg5xPg/s320/RedCabbage1.jpg" alt="" id="BLOGGER_PHOTO_ID_5295506509591451586" border="0" /></a>Steam cook them. When they are cooked (limp so that they can fold, but not so that they disintegrate), turn off the heat. Keep the lid on and reserve.<br /><br />Slice cabbage.<br />Cut mushrooms in bite-size pieces.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbI7WUrJTT9UGcQ7MQFUI2ikhIKOLE43MAp3u6xZYGe4vnwFD4ehLssc9ZWJY6xvyE9nARMKSARJwhAITPdPMmzDDNZjgqEr2skDkak_VXLMiKOK0Gj9y7Nywe7dgNO618WWNH0gqoSk/s1600-h/FriedRice0453.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbI7WUrJTT9UGcQ7MQFUI2ikhIKOLE43MAp3u6xZYGe4vnwFD4ehLssc9ZWJY6xvyE9nARMKSARJwhAITPdPMmzDDNZjgqEr2skDkak_VXLMiKOK0Gj9y7Nywe7dgNO618WWNH0gqoSk/s320/FriedRice0453.JPG" alt="" id="BLOGGER_PHOTO_ID_5295499345804748626" border="0" /></a>In a food processor, blend the tofu (or mash it with a fork).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35QN3_2rnJs4H7SeazsYmpFimRqyXYNDm7DeSZN9liuNcQSf4Cbvk3So6kPoFXRET91eu7-_GCzBaO9qs93cGJx-jij8mb-huVk7OHGePooipbmPCMk7xSSnXFFA9b6awgJDfnYpI8pQ/s1600-h/FriedRice0454.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 305px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35QN3_2rnJs4H7SeazsYmpFimRqyXYNDm7DeSZN9liuNcQSf4Cbvk3So6kPoFXRET91eu7-_GCzBaO9qs93cGJx-jij8mb-huVk7OHGePooipbmPCMk7xSSnXFFA9b6awgJDfnYpI8pQ/s320/FriedRice0454.JPG" alt="" id="BLOGGER_PHOTO_ID_5295508881091006738" border="0" /></a>Add tofu to the veggies. Stir.<br />After 5 minutes, add the rest of the coconut oil, and the rice. Stir.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsI_hqKPCL09_3JGpQiNWOk986nT1Pfp3Qso8bQTY2qoo3Y2_Tu8iUe2JGXj8KJVdxjyxJL1G5KnjHsKXNbXkK1FFd6CYuxqVT8t6ILvBU6G_HAroGYlG1j9ZeZlEOrQErEXg_hWCFGdE/s1600-h/FriedRice0455.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsI_hqKPCL09_3JGpQiNWOk986nT1Pfp3Qso8bQTY2qoo3Y2_Tu8iUe2JGXj8KJVdxjyxJL1G5KnjHsKXNbXkK1FFd6CYuxqVT8t6ILvBU6G_HAroGYlG1j9ZeZlEOrQErEXg_hWCFGdE/s320/FriedRice0455.JPG" alt="" id="BLOGGER_PHOTO_ID_5295506517099057490" border="0" /></a>Cook for about 10 minutes, and make sure it doesn't stick and burn.<br />You have a compact substance, different from a classic fried rice, that you can mold into shape.<br /><br /><span style="font-weight: bold;">Molding the rice. </span>Coat the the bowl with a little bit of coconut oil, so that the sesame seeds stick to the whole surface. Pour the seeds and make sure they don't just fall at the bottom. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNqiTnQZV-uXq47ABeveVkkaenKps5sJd-IUF75YsT4HTh8GS4HE019U3IJt7uWGetKxvWJ-uDDGv5e5_6f3OMY6NhOc_uMzwDPDYJ9-meiENSWQujY3L8HYBHVPcho2L8jDpZ39LDec/s1600-h/FriedRice0456.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNqiTnQZV-uXq47ABeveVkkaenKps5sJd-IUF75YsT4HTh8GS4HE019U3IJt7uWGetKxvWJ-uDDGv5e5_6f3OMY6NhOc_uMzwDPDYJ9-meiENSWQujY3L8HYBHVPcho2L8jDpZ39LDec/s200/FriedRice0456.JPG" alt="" id="BLOGGER_PHOTO_ID_5295680806771698786" border="0" /></a><br />Fill the bowl with the fried risotto. Press down.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWM6pqwMdmm_V7Ek_vZqxVp2y4PkbI83GeBHpe3NRSdGYqfJC3_Dl66qLG691meK_OHxfy0j4i6K7Gebu4L_BDjPhHSIY9PlAHONw-T3UK3YJW_1DLA-Lfc-cni5QNUABWx8yW7OvbEqY/s1600-h/FriedRice0457.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 184px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWM6pqwMdmm_V7Ek_vZqxVp2y4PkbI83GeBHpe3NRSdGYqfJC3_Dl66qLG691meK_OHxfy0j4i6K7Gebu4L_BDjPhHSIY9PlAHONw-T3UK3YJW_1DLA-Lfc-cni5QNUABWx8yW7OvbEqY/s200/FriedRice0457.JPG" alt="" id="BLOGGER_PHOTO_ID_5295680813137377794" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: justify;">Unmold the rice on a cooked cabbage leaf.<br /></div><br /><span style="font-style: italic;">1)</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUssASE8uIFQeFE-GJ68omDqr_VS-JyDGdL20mikTDjWUAQyMDvu6iPca7xmk6tyVvMyN3Cv3n52yBd9NbkxQJAnFDL-XtU59Ha2Y7hEa37KYlI1oqIi4S497IamNMZBlzYOXrwPwT7HU/s1600-h/FriedRice0458.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUssASE8uIFQeFE-GJ68omDqr_VS-JyDGdL20mikTDjWUAQyMDvu6iPca7xmk6tyVvMyN3Cv3n52yBd9NbkxQJAnFDL-XtU59Ha2Y7hEa37KYlI1oqIi4S497IamNMZBlzYOXrwPwT7HU/s200/FriedRice0458.JPG" alt="" id="BLOGGER_PHOTO_ID_5295680814718236386" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><br />2)<br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpelVBpQaTgD5RCqyyTIgopWuRS0MAExIa4rxJp-HmiVoDugwah9TIJgQzC_Ge4ltZ-GQXznULaPrl30bZVjXEgpVWdOIQq_P1kYEgZveaYPUPf1aW96XZS5a3DkGBFN1me89luauS1HU/s1600-h/FriedRice0459.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 194px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpelVBpQaTgD5RCqyyTIgopWuRS0MAExIa4rxJp-HmiVoDugwah9TIJgQzC_Ge4ltZ-GQXznULaPrl30bZVjXEgpVWdOIQq_P1kYEgZveaYPUPf1aW96XZS5a3DkGBFN1me89luauS1HU/s200/FriedRice0459.JPG" alt="" id="BLOGGER_PHOTO_ID_5295680818683425666" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><br />3)<br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4UlknYK4oyLLgpz6ZepSCBv8gZVN74OjwlHv2UtPuhg2wcwtztecgUo7jnO10E9g-kZTcniVBNA1xT5x2dHruofaKleF17JftNrV4XJXeKRa3nWcYdl-NBz3PQl4TtsPoLp8-WfofU8/s1600-h/FriedRice0460.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 192px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4UlknYK4oyLLgpz6ZepSCBv8gZVN74OjwlHv2UtPuhg2wcwtztecgUo7jnO10E9g-kZTcniVBNA1xT5x2dHruofaKleF17JftNrV4XJXeKRa3nWcYdl-NBz3PQl4TtsPoLp8-WfofU8/s200/FriedRice0460.JPG" alt="" id="BLOGGER_PHOTO_ID_5295680817808410914" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"></span></span><span style="font-size:85%;"><span style="font-style: italic;">Voilà! (This delicate operation called for a detailed tutorial...)<br /><br /></span></span></div>Serve<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjah4lwY4D2m_bFXAow_waHpNjV8jf5i-NS9zdWQSXkEU8LLbvtTbsvWI2pmhBbhxO7tcp5-a7ykllj6yZtwGnZLluVqwgeK4Rg0IgX4238k8NYb4j_UeinNWC0WPcCL9iFkskgyQmF-ys/s1600-h/FriedRiceDetail.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 348px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjah4lwY4D2m_bFXAow_waHpNjV8jf5i-NS9zdWQSXkEU8LLbvtTbsvWI2pmhBbhxO7tcp5-a7ykllj6yZtwGnZLluVqwgeK4Rg0IgX4238k8NYb4j_UeinNWC0WPcCL9iFkskgyQmF-ys/s400/FriedRiceDetail.jpg" alt="" id="BLOGGER_PHOTO_ID_5295693638143955794" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">If you are looking for something more orthodox, come back the Year of the Tiger.<br /></span></span></div> <span style="font-weight: bold;"><br />Suggested sides: </span><span>Brussels sprouts, for the color coordination, but if you fear a cruciferic OD, a nice green salad will look beautiful</span>.<br />Think grilled tofu (in that case, don't put any in the risotto). If vous choose green cabbage instead, why don't you bake some beets?<span style="font-weight: bold;"><br /><br />Variations:</span><br />-Stuffed cabbage leaves. Don't mold rice, but roll small portions (like a cigar) in steamed cabbage leaves. Don't make them too big, so you can pick them with chopsticks and dip them into tamari.<br />-Vary the ingredients according to seasons. In summer, use zucchini, eggplant and stuff it in red peppers.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJpuGs6zHjK_qobhymH5sxoAdL8BG31NXpxUm_zUwWZhnr4_GmSp98zRaVgRWyvWz4kZHch8vL6VZ2rE6eIAP5GIDVKiDxf5j16jtbXF07FTAfm5vQd28f-bqYNvwWXx4M86h_BixgS4_/s1600-h/ChouRouge.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 371px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJpuGs6zHjK_qobhymH5sxoAdL8BG31NXpxUm_zUwWZhnr4_GmSp98zRaVgRWyvWz4kZHch8vL6VZ2rE6eIAP5GIDVKiDxf5j16jtbXF07FTAfm5vQd28f-bqYNvwWXx4M86h_BixgS4_/s400/ChouRouge.jpg" alt="" id="BLOGGER_PHOTO_ID_5295794465226496402" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Today is cabbage porn day</span></span><br /></div></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com2tag:blogger.com,1999:blog-2013734333979912823.post-15386580138783635712009-01-25T12:17:00.000-08:002009-01-25T20:44:56.262-08:00Food almanach for the next few daysHere are a couple of holidays coming up:<br /><br /><span style="font-weight: bold;">Chinese New Year<br /></span>The Year of the Ox starts tomorrow, January 26, 2009. Time to try your hand at Chinese cuisine.<br /><br /><span style="font-weight: bold;">Chandeleur (French Candlemas)</span><br />February 2nd. My very favorite holiday of the year. Why: because you make CREPES.<br /><br />I'll be blogging about those. Stay tuned.<br /><span style="font-weight: bold;"></span>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-48023384967341764292009-01-19T13:52:00.000-08:002009-01-21T21:09:56.829-08:00Apple pie on a date-almond crust<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgTlBETOlW_EOR2vgu1awMlptSQtgZ01bfbNGwW1AdCrcPENs4siSCG21dqaVTEC-lWlRONrN96UIukNHiLOY02X2AOHaH8D0XrzmOGu9D1pMOaRxvL2ZHwD5JRqdFUFJIFK7D0g2YTJG/s1600-h/DatesAlApplePie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 287px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgTlBETOlW_EOR2vgu1awMlptSQtgZ01bfbNGwW1AdCrcPENs4siSCG21dqaVTEC-lWlRONrN96UIukNHiLOY02X2AOHaH8D0XrzmOGu9D1pMOaRxvL2ZHwD5JRqdFUFJIFK7D0g2YTJG/s400/DatesAlApplePie.jpg" alt="" id="BLOGGER_PHOTO_ID_5293246800617568626" border="0" /></a><br /><br /><div style="text-align: justify;">More apple dessert? Why not? Apples are still in season, they are versatile enough to not be boring (*if* you vary their usage), and, most importantly, I got a big load for super cheap out of a box labelled "esthetically challenged", at the <a href="http://www.hiddenstarorchards.com/">Hidden Star Orchard</a>'s stand of the <a href="http://www.noevalleyfarmersmarket.com/">Noe Valley's Farmers' Market</a>.<span style="display: block;" id="formatbar_Buttons"><span class="on down" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"><img src="http://www.blogger.com/img/blank.gif" alt="Link" class="gl_link" border="0" /></span></span><br />I made an apple dessert for a friend who, like many Californians these days, is not eating wheat nor gluten.<br />Don't curse folks with diet restriction. They're a blessing: they force you to be creative and try out new things. Nothing like a good challenge to open new horizons! This is why I made an apple pie with a flourless crust made of dates and almonds, inspired by <a href="http://www.aniphyo.com/2007/11/11/anis-apple-pie-on-abc-nov-13-3pm/">a raw food recipe</a>.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLrXaDPr2JDgRrQMJK1lbVYfxoG-iQUdmyNlcZ-aPD1AE-jBkZ_HZt2iIssnO10atsgIKjJyqE0T8cPG5_1vtSKXEC8k-mDEfKsLiWPgvMck-ps4pwZaJpK20HuvxN-cw_SB7Dfkj1uTH/s1600-h/DatesAlmondBefore.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLrXaDPr2JDgRrQMJK1lbVYfxoG-iQUdmyNlcZ-aPD1AE-jBkZ_HZt2iIssnO10atsgIKjJyqE0T8cPG5_1vtSKXEC8k-mDEfKsLiWPgvMck-ps4pwZaJpK20HuvxN-cw_SB7Dfkj1uTH/s400/DatesAlmondBefore.jpg" alt="" id="BLOGGER_PHOTO_ID_5293260351644288082" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">prepping...<br />(If you want to know what the hammer is doing here, keep reading)</span></span><br /></div><br />I couldn't bring myself to eat uncooked apples though. I prefer uncooked apples in salads, for snacks, but not desserts… When I was contemplating going all raw for the pie, I kept hearing this voice in my head saying "Raw apples for dessert: BOOOring!", and, juxtaposed, was the mental image of cooked apples, which was making my mouth water. My body had spoken...<br />The original raw date-almond crust idea remained, but I topped it with cooked apple chunks and raisins.<br /><br />The pie, very simple and quite fast to make, containing no added sugars, ended up being super rich and delicious.<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Apple pie with a date-almond crust</span><br /></div>(for a 4x8 pan)<br /><br /><span style="font-weight: bold;">crust:</span><br />1 cup pitted medjool dates<br />1 cup raw almonds<br />1/2 tsp salt<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzRw6Scr0qQQeHtGZJfr6IQnlPTzlmtEe5pZU0n82RhySrRLLUwE3btAZegSoITn85NfcNaauDizhiHbxedIzi0X4_iT4nQwJlSVmNH9SDb4TfgL2m9nbxeMfr_0giXPh2a00lkegBywM/s1600-h/Pitted+Dates.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzRw6Scr0qQQeHtGZJfr6IQnlPTzlmtEe5pZU0n82RhySrRLLUwE3btAZegSoITn85NfcNaauDizhiHbxedIzi0X4_iT4nQwJlSVmNH9SDb4TfgL2m9nbxeMfr_0giXPh2a00lkegBywM/s200/Pitted+Dates.JPG" alt="" id="BLOGGER_PHOTO_ID_5293146162543410418" border="0" /></a><br /><span style="font-weight: bold;">topping</span><br />1 tbsp coconut oil<br />6 apples, in chunks<br />1 cup raisins<br />2 tsp ground cinnamon<br />1/2 tsp salt<br /><br />Grind your almonds (if you fear for your food processor, start by crushing those hard nuts by hand, -I used a hammer!- and then finish them off in your machine)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3eEE-m0csSY7qBhNhA81l8S85Vkme4wHJkC8sdTP1kxCoPo_Pa3uyketMr-vK3fWnhogNQQWXM57kyhXCqhJC0lqAQIvOelSBjA5E56x0rBN1TVZ9dKWhdDoQuNwsRLaHvRbze4qTA5r_/s1600-h/DatesAlmCrushed.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3eEE-m0csSY7qBhNhA81l8S85Vkme4wHJkC8sdTP1kxCoPo_Pa3uyketMr-vK3fWnhogNQQWXM57kyhXCqhJC0lqAQIvOelSBjA5E56x0rBN1TVZ9dKWhdDoQuNwsRLaHvRbze4qTA5r_/s200/DatesAlmCrushed.jpg" alt="" id="BLOGGER_PHOTO_ID_5293238540188917714" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Hammered almonds</span></span><br /></div><br />Add dates (don't forget to take the pit out!).<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueYaqPNj7Bo7gYiOWsI5oyxnc4dlF9_l6QB_buk7_nbRWchicgq31gGl2oiH0TeFSTQ4yDRruXybc8VXcRiMP7pcecqFy3Up6rhgJKQ3RQfZJlGJ4NkS6KmV6qVytEjjBrQVu2B9j-usS/s1600-h/DatesAlmFP.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 189px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueYaqPNj7Bo7gYiOWsI5oyxnc4dlF9_l6QB_buk7_nbRWchicgq31gGl2oiH0TeFSTQ4yDRruXybc8VXcRiMP7pcecqFy3Up6rhgJKQ3RQfZJlGJ4NkS6KmV6qVytEjjBrQVu2B9j-usS/s200/DatesAlmFP.jpg" alt="" id="BLOGGER_PHOTO_ID_5293239388493479602" border="0" /></a>Blend until you have a compact paste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVZXEj_AJ5T5Yx1E-w9YDETsO8RVvDevB5lj1ol01oeUG2l6B_Q4PcNKJnrZIYNg1u3xygPJCTYn9xSRkZJLLMgg9qwkSwi1FNcOVkuHHOgllJIwOmxOYZX12lbVrHDv7BRjI7p1VX-eQ/s1600-h/DatesAlmdPaste.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 194px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVZXEj_AJ5T5Yx1E-w9YDETsO8RVvDevB5lj1ol01oeUG2l6B_Q4PcNKJnrZIYNg1u3xygPJCTYn9xSRkZJLLMgg9qwkSwi1FNcOVkuHHOgllJIwOmxOYZX12lbVrHDv7BRjI7p1VX-eQ/s200/DatesAlmdPaste.jpg" alt="" id="BLOGGER_PHOTO_ID_5293241710616962978" border="0" /></a>Remove (it's sticky!) and lay flat in your pan.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx47ltH1SOYKXYNQ6oTYIZYuIJ6n6WH4d9DCj5ZiYbM1Pfrp6Vu04epee54TSRu3Z6kevF_1iBGskH-LgGMLCVJue0AKHr7XOfb3uAMfyXpRQ-ft0DC7KHA0YWUrs_mSpXhrMPFmp8Hydz/s1600-h/DatesAlmondCrust.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx47ltH1SOYKXYNQ6oTYIZYuIJ6n6WH4d9DCj5ZiYbM1Pfrp6Vu04epee54TSRu3Z6kevF_1iBGskH-LgGMLCVJue0AKHr7XOfb3uAMfyXpRQ-ft0DC7KHA0YWUrs_mSpXhrMPFmp8Hydz/s200/DatesAlmondCrust.jpg" alt="" id="BLOGGER_PHOTO_ID_5293245011747592706" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Looks like a "real" crust</span></span><br /></div>Store in fridge for at least 30 minutes.<br /><br />Peel and core the apples, and cut them into little dice-size cubes.<br />In a pot, cook apple cubes in coconut oil with raisins and cinnamon, stirring regularly, until they are a little soft, but still properly shaped (about 20 minutes, depending on the apples).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIw4FmyK86UOoJYxuBtykaOLbbcOZ4ebdVzns-epEMJnBg2AF5TDoSit5DYfSw4u-gDNV1xegiIW0ieT3v7e4h9XtZn808flys2zpTVFoNrUDhtGYTmd_lWZplcHNAzf2Q1WPgfR83aPr/s1600-h/DatesAlmApPie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIw4FmyK86UOoJYxuBtykaOLbbcOZ4ebdVzns-epEMJnBg2AF5TDoSit5DYfSw4u-gDNV1xegiIW0ieT3v7e4h9XtZn808flys2zpTVFoNrUDhtGYTmd_lWZplcHNAzf2Q1WPgfR83aPr/s200/DatesAlmApPie.jpg" alt="" id="BLOGGER_PHOTO_ID_5293154383679056002" border="0" /></a><br />Top crust with your cooked apple chunks and raisins, and put back in fridge.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZSW4OlO7o0PzPlMz-2zbn6zRgdhalw64MGlnIFyExc9afUXsY5U2G6iJpkHtC6LQzgQdj2GoKb0RVavL5O8rYR1JTxWeY1JlGOCVhrXWKHk0xRNkmLPGWPXyIsytowZSDgOTd9TXsCrR/s1600-h/DatesAlmdApPie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZSW4OlO7o0PzPlMz-2zbn6zRgdhalw64MGlnIFyExc9afUXsY5U2G6iJpkHtC6LQzgQdj2GoKb0RVavL5O8rYR1JTxWeY1JlGOCVhrXWKHk0xRNkmLPGWPXyIsytowZSDgOTd9TXsCrR/s400/DatesAlmdApPie.jpg" alt="" id="BLOGGER_PHOTO_ID_5293246794178896946" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">This topping is delicious. My advice: make extra for later.<br />With all those apples, I made a big batch that I ate little by little during the week:<br />by golly, it got even better as days went by!</span></span><br /></div><br /><br /><span style="font-weight: bold;">A word on almonds:</span><br /><span style="font-weight: bold;">-Raw almonds:</span> here in California, a new law says that almonds have to be sold pasteurized, which means they are no longer raw! You can only find raw almonds on a tree or imported (and probably, from small local producers -I wouldn't be surprised if there were an underground raw almonds market in California...).<br />I really wanted raw almonds because they carry more good nutrients, which weren't going to be destroyed by roasting or cooking since my crust was raw. I did find some at my favorite <a href="http://www.rainbowgrocery.org/">grocery store,</a> imported from Spain. I chose to go the non-local route. In my book, sometimes, it's okay...<br /><span style="font-weight: bold;">-Grinding the almonds: </span>unless you have a strong machine, grinding the almonds can be hard on your food processor. My FP is small and a little sensitive, so I fed it preground almonds, which I had crushed by hand. I simply placed them in a napkin and banged on them with a hammer!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhIBxQrp_dWktgeFHiGnOe7X-j5SFHteZN5xMTpbCD4NkdfwCE-SxWj7JfkFdkIK9WIZfoSocIow-o4VZGmSUOCZ5KrB1Q-9n1_Hs_WpkTDb1DxEyjRWhg7NTwwgsppWV_y703_TwviR_/s1600-h/DatesAlmHammer.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 162px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhIBxQrp_dWktgeFHiGnOe7X-j5SFHteZN5xMTpbCD4NkdfwCE-SxWj7JfkFdkIK9WIZfoSocIow-o4VZGmSUOCZ5KrB1Q-9n1_Hs_WpkTDb1DxEyjRWhg7NTwwgsppWV_y703_TwviR_/s200/DatesAlmHammer.jpg" alt="" id="BLOGGER_PHOTO_ID_5293237341717516066" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Harmless fun: crushing almonds with a hammer</span></span><br /></div><br />I'm glad I did this because I made 2 batches and by the end, my poor little FP was really struggling (and got really hot, which probably did pasteurize my almonds after all!). You can also buy your almonds sliced or crushed, but I could not find them pre-crushed and raw, and the sliced or ground ones were also more expensive. It ended up being fun: it's very satisfying to smash something.<br /><br /><span style="font-weight: bold;">Apples: </span>don’t omit to peel. I don't peel my organic fruits and veggies because the best nutrients are near the skin, or so I hear, but you really don't want the skin here.<br /><br /><span style="font-weight: bold;">Crust: </span>make more, and cut into rectangles... You now have a bunch of power bars to take on your next bike ride!<br /><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com5tag:blogger.com,1999:blog-2013734333979912823.post-7773751195630966012009-01-07T11:59:00.000-08:002009-01-16T23:12:40.340-08:00Frangipane galette for a vegan Epiphany<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bsmsmxm3ZGKYrUdUGvW1FjXsj0RVNdgYMszkoou4F1M2G7Y53FfjyJNu8uZuovAkVx6mBe6XjVq9gY4sIzvKI46jTlDDl1n4RRjkbgbA0hvPm6FIgAX4f12js9sibG0uzAsf2dcWjwXK/s1600-h/TarteFrangPS0271.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bsmsmxm3ZGKYrUdUGvW1FjXsj0RVNdgYMszkoou4F1M2G7Y53FfjyJNu8uZuovAkVx6mBe6XjVq9gY4sIzvKI46jTlDDl1n4RRjkbgbA0hvPm6FIgAX4f12js9sibG0uzAsf2dcWjwXK/s320/TarteFrangPS0271.JPG" alt="" id="BLOGGER_PHOTO_ID_5289406851388613458" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Apple King Galette</span></span><br /></div><br /><div style="text-align: justify;">I have a cooking almanac. That way, I can plan my cooking year and follow traditions. I started a cooking almanac not because I am a compulsive planner but because every year, I would forget a really cool holiday. I would suddenly realize "Oh! Yesterday was la <a href="http://french.about.com/od/culture/a/chandeleur.htm">Chandeleur</a> (Candelmas)! And I forgot to make crepes!" I really wanted to share this part of my culture with my friends and family here, and there's no one in California to remind me of the French holiday food calendar, so I had to take matters into my own hands.<br /><br />I am far from being a traditional person but I love following some traditions, provided they don't involve cruelty or narrow-mindedness. And if they do, I take what I like and leave the rest to make them more karma friendly.<br /><br />There's not much bad karma involved in one of my favorite French tradition, the "Galette des rois", or Kings' galette, which celebrates the Christian holiday Epiphany, the day three wise men from Persia followed a star and brought exotic gifts to a baby in a barn. At least that's the fable I grew up hearing.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2FWNOK1WzC9qHrkVZ9UYdMo3sdcEsJxo_-ZHAPt0lyOrnjpK9SLNNfDw7YQjG9nT9fsj3-NRe8yiJQ2ZT-Q8p_DV5NpdEY15BNlaul49MP5pWWOj2oRJe-zSc8WEixZzBzsln5qKvVJc/s1600-h/TartFrangipPanierPS.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 264px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2FWNOK1WzC9qHrkVZ9UYdMo3sdcEsJxo_-ZHAPt0lyOrnjpK9SLNNfDw7YQjG9nT9fsj3-NRe8yiJQ2ZT-Q8p_DV5NpdEY15BNlaul49MP5pWWOj2oRJe-zSc8WEixZzBzsln5qKvVJc/s320/TartFrangipPanierPS.jpg" alt="" id="BLOGGER_PHOTO_ID_5289798533057131202" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">This is what Balthasar, Melchior and Caspar</span><br /><span style="font-style: italic;">could have brought baby J.<br />(And guess who just discovered a new tool on Photoshop...)</span></span><span style="font-size:78%;"><span style="font-style: italic;"><br /></span></span><br /></div><br />In France, the tradition is that you get together and eat a cake called a galette des rois, a kings' galette. There are two types of cakes. One is a crown-shaped brioche with dried fruits. It is typical in the South of France, and I have never had it. What I've had is what people in the Northern part of the country eat: a pie made of puff pastry and frangipane (crushed almond paste).<br /><br />What those galettes have in common is a "fève", a type of bean, hidden inside the layer of frangipane. The tradition has evolved and the bean is now a tiny porcelaine figurine. But the game remains the same: whoever finds the fève in her or his slice becomes queen or king. For the serious galette des rois purists, and in order to avoid any cheating (the stakes are high...), there is another custom: the youngest of the party hides under the table and calls out, once a slice is cut and set on a plate, the name of the person who gets served next. The king or queen receives a paper crown (and gets to buy or make the galette the following year!).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQWqbmbdvPvzi9v22qCkSP4t4-cUowiHubymLaSY82FLySzkCBLndaXfdzfJPhM8sf15hGVRwAQteGy5gpeEpkbnpnxU_Q2jororbQiV7XNm6msVGdOX6gcvGTPtSvNNhH8WN9knbfhBo/s1600-h/TartFrangip2PS.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQWqbmbdvPvzi9v22qCkSP4t4-cUowiHubymLaSY82FLySzkCBLndaXfdzfJPhM8sf15hGVRwAQteGy5gpeEpkbnpnxU_Q2jororbQiV7XNm6msVGdOX6gcvGTPtSvNNhH8WN9knbfhBo/s320/TartFrangip2PS.jpg" alt="" id="BLOGGER_PHOTO_ID_5289794138738035586" border="0" /></a><span style="font-style: italic;font-size:85%;" ><span></span></span><span style="font-size:85%;"><span style="font-style: italic;">Pâte sablée, frangipane, apples:</span> </span><span style="font-style: italic;font-size:85%;" ><span>my version of the traditional galette.<br /></span></span></div><br />I am not a baker (I'm learning!) and I got intimidated by the puff pastry making. (Plus, it takes forever). I was really craving the frangipane, so I decided to make something with an almond filling. It turned out to be an apple pie on a pâte sablée (litterally: a sandy crust) with a thick filling of frangipane in between (in which I'd hide the bean!).<br /><br /><span style="font-weight: bold;">Crust: vegan pâte sablée</span><br />1 1/2 cups all-purpose flour<br />2 tablespoons granulated sugar<br />½ cup salted Earth Balance, *cold*<br />(or 3/4 teaspoon salt 1/2 cup+2 tablespoons cold unsalted vegan butter)<br />4 to 6 tablespoons ice water<br /><br /><span style="font-weight: bold;">Filling : vegan frangipane</span><br />1/4 cup granulated white sugar<br />3 tbsp Earth Balance (I like the salted version)<br />1/2 peeled apple, pureed<br />1 tsp vanilla extract<br />1/2 cup ground almonds<br />1 tbsp all purpose flour<br /><br /><span style="font-weight: bold;">Topping<br /></span>2 peeled apples, sliced<br /><br /><span style="font-weight: bold;">Pâte sablée: </span><span>In a food processor blend or pulse together flour, sugar, salt, and Earth Balance until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Chill in the refrigerator for 30 minutes.</span><span style="font-weight: bold;"><br /></span><br /><span style="font-weight: bold;">Frangipane: </span>in the bowl of your electric mixer, cream the sugar and Earth Balance. Add the pureed apple and the vanilla extract. Mix. Add the ground almonds and mix until it forms a crumbly paste.<br /><br />Preheat the oven to 350˚ F.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCWXle-I4LMNWcAIZwQ2av_YXcCC4XyGGbSFBPJbqhFG06kxk3DmwhkPqU2BZSyva84LoIJlE03guFi1CM6qHpJaUZE5HVZ1AF38ghMdpCGNTzQmYDMMF6aDrZAPma6Owc0olrW0ifVep/s1600-h/ShaunaFrangip.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCWXle-I4LMNWcAIZwQ2av_YXcCC4XyGGbSFBPJbqhFG06kxk3DmwhkPqU2BZSyva84LoIJlE03guFi1CM6qHpJaUZE5HVZ1AF38ghMdpCGNTzQmYDMMF6aDrZAPma6Owc0olrW0ifVep/s320/ShaunaFrangip.JPG" alt="" id="BLOGGER_PHOTO_ID_5290282310098592290" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Wearing an old-fashion apron is key<br />in the making of a great pie.</span></span><br /></div><br /><span style="font-weight: bold;">Galette making: </span>When the crust has chilled, place it on a lightly floured surface and roll it with a rolling pin. Fold it (so it won't break when you lift it) and transfer it into a round baking pan. Fit the dough along the bottom and sides of the pan. Spread the frangipane on the crust. Top with the apple slices.<br /><br />Bake for one hour.<br /><br />Once the galette is done, don't forget to hide a fève inside! Half of the pleasure comes from the game (and from the youngest guest getting under the table to call out the names, especially if he or she is an adult). If you don't have a porcelain figurine, just insert a bean in the frangipane, under a slice of apple, and make sure it doesn't show.<br /><br /><br />Apparently, people eat King Cake in New Orleans too -but for Mardi-Gras. It is crown-shaped and the fève is a plastic baby!<br /><span style="font-style: italic;">More info about King Cake around the world </span><a style="font-style: italic;" href="http://en.wikipedia.org/wiki/King_cake">here</a><span style="font-style: italic;">.</span><br /><br /><br /><span style="font-style: italic; font-weight: bold;">Credits:</span> <span style="font-style: italic;">I used several recipes for this pie. The crust was an adaptation from a recipe found on </span><a style="font-style: italic;" href="http://www.epicurious.com/recipes/food/views/Apple-Pie-with-Walnut-Streusel-11404">here</a><span style="font-style: italic;">, on Epicurious.</span> <span style="font-style: italic;">The frangipane is the veganized version of a </span><a style="font-style: italic;" href="http://www.joyofbaking.com/AppleFrangipaneTart.html">Joy of Baking</a><span style="font-style: italic;"> recipe.</span><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-86707610150527935152008-12-28T16:16:00.001-08:002009-01-10T17:01:18.583-08:00Winter at the farmers' market II: fennel, apple, orange and pomegranate salad<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN0gZQPMa7fT6pd4QTGlDlYTuqhk0FfLcHrHmdrN4rrLWbhe08UGm4z0HFwXIQx0OLgatFG3XkXJM_pBUUFl-6jcvIdvE4rQvL0zpLux2hUhbjNHz9hkygguG1hZUwvXr147xg-YGTjyM/s1600-h/fennelAplPomegrA.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN0gZQPMa7fT6pd4QTGlDlYTuqhk0FfLcHrHmdrN4rrLWbhe08UGm4z0HFwXIQx0OLgatFG3XkXJM_pBUUFl-6jcvIdvE4rQvL0zpLux2hUhbjNHz9hkygguG1hZUwvXr147xg-YGTjyM/s320/fennelAplPomegrA.jpg" alt="" id="BLOGGER_PHOTO_ID_5284999449105287970" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">It tastes as good as it looks,<br />and it's easy and inexpensive to make.</span></span><br /></div><br /><div style="text-align: justify;">Same meal as <a href="http://progressivepleasures.blogspot.com/2008/12/winter-at-farmers-market.html">last post</a>, same 6 guests and same idea: do with what I find at the farmers' market. I wanted something a little refined to counterbalance my hearty detox chorba. Pas de problème: fennel, orange and apples are in season and go perfectly together. I added pomegranate seeds for a touch of color. Added value: all those fruits and veggies are very good for you, full of antioxydants, minerals and vitamins. Exactly what you need in winter, especially during the holiday season, when you always end up eating too much, too sweet (mmmh! those vegan truffles!), too oily (oh, those vegan latkes...), or too processed.<br /></div><br /><div style="text-align: center;"><span style="font-weight: bold;">Fennel, Orange, Apple and Pomegranate Salad</span><br /></div>(serves 6)<br />1 big bulb of fennel, thinly sliced (I used my mandoline)<br />1 apple, thinly sliced<br />1 pomegranate, seeded<br />2 oranges, juiced<br />Olive oil<br />Salt & Pepper<br />A few fennel leaves for decoration<br /><br />Mix everything together and adjust the salt and pepper. With a pair of scissors, cut some fennel leaves on top of the salad.<br /><br /><span style="font-weight: bold;">Notes:</span><br />- If you can't find pomegranates, use a colorful fruit, such as a blood or cava cava orange.<br />- For a more fennelly taste, incoprporate to your salade a bigger quantity of leaves, scissor cut in tiny pieces.<br />- If you are lucky enough to have found a fennel bulb with branches and leaves still attached (and not cut out before store display) don't discard them: fennel leaves are good for you! They have a positive effect on your apetite, on your milk production (if you are lactating!), they help digestion and are full of antioxydants. You can make teas (infuse in hot water) or add to your food.Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-34559145857970702632008-12-27T20:13:00.001-08:002012-09-05T15:36:51.043-07:00Winter at the farmers' market I: Detox Chorba<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zKj_iZ-1_rBMJX4WY2ciqzHGt-oJEnZGtVpVQkeS7WI1NgvOex_x6odtGR4hYJmeep6JHoFIRbIP3VBO4rRcc4hQk6inE64UhBid24Louom58YkpNGI_CoI_0mpKTE2_qt4CE3MPA8cS/s1600-h/DetoxChorbaA.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5284994456634697458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zKj_iZ-1_rBMJX4WY2ciqzHGt-oJEnZGtVpVQkeS7WI1NgvOex_x6odtGR4hYJmeep6JHoFIRbIP3VBO4rRcc4hQk6inE64UhBid24Louom58YkpNGI_CoI_0mpKTE2_qt4CE3MPA8cS/s320/DetoxChorbaA.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">This will warm you up and make you smack your lips!</span></span></div>
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I went to the farmers' market this morning with the idea of getting what's in season to make a complete meal for me and my 5 lunch guests. I found a lot of fruits and veggies to play with.<br />
I knew that I wanted a break from holiday foods, and I had in mind to make a sort of "detox soup", warming, hydrating and detoxifying at the same time.<br />
When I researched what spices were good for detoxifying puposes, I realized that, combined with the veggies in season, I would end up with something North African. I made what I call my "detox chorba", with couscous on the side.<br />
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It was a Proust madeleine moment for me: it reminded me of winters in Paris, when it's cold and grey outside, and you push the door of one of the numerous couscous cantinas. You and your friends take off coats, scarves and gloves and sit together at a formica table to eat a warm, tasty and colorful dish for a few euros. The steam blurs the windows and you are so thankful to be inside. You add extra harissa to your stew to warm you up from within.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhp-DJDiLDmtPPb-alaoLrqt88zdNV-3aHZZxxgfoP0NMdwRC6bCO1fLLXzSBy4KCoImxpZNXItKkFyWHpHw9k6khezXy5uebTN7g0-pD_DiI9M6fF479WeRF-wwU511NpghnouUVNWtF/s1600-h/DetoxChorbaB.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5284990900762209650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhp-DJDiLDmtPPb-alaoLrqt88zdNV-3aHZZxxgfoP0NMdwRC6bCO1fLLXzSBy4KCoImxpZNXItKkFyWHpHw9k6khezXy5uebTN7g0-pD_DiI9M6fF479WeRF-wwU511NpghnouUVNWtF/s320/DetoxChorbaB.jpg" style="cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
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<span style="font-size: 85%; font-style: italic;">There's nothing like steamy soup!</span></div>
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<span style="font-weight: bold;">"Detox Chorba"</span></div>
<span style="font-weight: bold;">Ingredients</span><br />
1/4 cup cooking oil <i>(coconut, canola)</i><br />
3 onions<br />
soy sauce<br />
5 celery stalks<br />
3 carrots<br />
4 cups of veggie stock<br />
4 cups water<br />
1/2 bunch of rainbow chard<i> (or anything green -if spinach: add it at the end)</i><br />
2 cups of crushed tomatoes*<br />
1 tbsp sundried tomato flakes*<br />
(you can substitute for 2 tbsp tomato paste, but I had frozen tomatoes from last summer in my freezer)<br />
1 cup tomatoes, cut in chunks (I did find some at the market! But you can do without, or add a little more paste, or tomato flakes)<br />
1 red pepper<br />
1 cup cooked garbanzo beans<br />
<span style="font-weight: bold;">spices:</span><br />
1 tsp nutmeg<br />
2 tsp ras-el-hanout (a North african blend of spices with pepper, cardamom, mace, cayenne, ginger, fennel, nutmeg, allspice, cinnamon, cloves, turmeric, lavender and dried rosebuds)<br />
1/2 tsp cumin<br />
1 tsp turmeric<br />
1/4 tsp harissa blend<br />
2 tsp herbes de provence<br />
2 tsp rosemary<br />
10 peppercorns<br />
2 bay leaves<br />
1 inch of sliced fresh ginger<br />
<span style="font-weight: bold;">toppings</span><br />
1/4 cup roasted pinenuts<br />
celery leaves<br />
<span style="font-weight: bold;">couscous</span><br />
2 cups dried couscous (you can substitute for quinoa if wheat doesn't agree with you)<br />
1/2 cup raisins<br />
olive oil<br />
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In a big pot, caramelize the onions in coconut oil. Stir frequently. Add "detox" herbs and spices: rosemary, herbes de Provence (incl Oregano), turmeric, ras et hanout, harissa blend (don't overdo it: it's hot!), whole peppercorn and stir the whole thing (adding a little soy sauce or water if it starts sticking).<br />
When the onions are cooked and taste sweet, add chopped celery, carrots, chards stalk, and red pepper. Stir.</div>
When everything is a little soft (after 10 minutes), add stock and tomatoes. Put in the bay leaves, the chunks of ginger, the chard leaves and the garbanzo beans. (Add water if the soup is too thick). Bring it almost to a boil and then turn the heat down. Simmer. If you have a crockpot: transfer after 15 minutes and let your soup sit there. The longer, the tastier!</div>
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<span style="font-weight: bold;">Couscous: </span>(I do it the simple way: no couscous-cooker, no double-steaming or other culinary refinement) I cook it like rice. In a pot, mix couscous grains and raisins with a little bit of olive oil and double the volume of cold water. Cover the pot, bring to a boil, turn the heat off and let the grains expand for 15 minutes. Once it is cooked, fluff it lightly with a fork.Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com3tag:blogger.com,1999:blog-2013734333979912823.post-11399093817119329852008-12-26T08:58:00.000-08:002009-01-05T12:22:57.993-08:00Homemade cards</br><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kyoM1AlhyMR0STG6DsZIN2gFf4BNmAyuUo-aQmqTRI2Pl6e1S5y1mc2co5QaZ0cTrMRU-enRzM99VUcLa4tBEuiXOf14uHOrJFuGQNnHG05S0baGAuAH4GMFQAw4h1PBgrWdqavpIKT_/s1600-h/cards0105a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kyoM1AlhyMR0STG6DsZIN2gFf4BNmAyuUo-aQmqTRI2Pl6e1S5y1mc2co5QaZ0cTrMRU-enRzM99VUcLa4tBEuiXOf14uHOrJFuGQNnHG05S0baGAuAH4GMFQAw4h1PBgrWdqavpIKT_/s320/cards0105a.jpg" alt="" id="BLOGGER_PHOTO_ID_5284524500086999410" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">This, and a little imagination is all you need!</span></span><br /></div><br /><div style="text-align: justify;">This is a very simple, creative and rewarding DIY project.<br />What you need: sturdy paper, a pair of scissors, or cutter+cutting board, glue sticks. and things to paste. I always shop for vintage books or magazines, and cut out cute/cheesy/funny illustrations.<br />I recently scored a couple of issues of National Geographic from the 50's, with many kitsch and colorful photos. You can also use old music scores, old photographs, etc...<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXCpP4oolNccSL9sbsAn4OfMEHsBDrDfHIRkDq3IvuQo176Yrpd2e0zo6_upzIQfLXbU_f1qtcKbBpvK5ZFiEABZbf1D5QIWfWz9eAMHGg-Rhp2v_yvpJ0FDGUEYNVXkuVN0sCQaKEthV/s1600-h/cards0109a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXCpP4oolNccSL9sbsAn4OfMEHsBDrDfHIRkDq3IvuQo176Yrpd2e0zo6_upzIQfLXbU_f1qtcKbBpvK5ZFiEABZbf1D5QIWfWz9eAMHGg-Rhp2v_yvpJ0FDGUEYNVXkuVN0sCQaKEthV/s320/cards0109a.jpg" alt="" id="BLOGGER_PHOTO_ID_5284524502888618306" border="0" /></a><br /><br /><div style="text-align: justify;">The best thing to do is to make a bunch (have a card making party with friends, or do it on your own, it's relaxing) and stock them so you have them ready for all occasions. I like making cards on black paper and writing my greetings with silver or gold ink.<br /><br /><span style="font-weight: bold;">Nikki's cards</span><br /></div>My friend Nikki just brought me this amazing Holiday/belated birthday gift: a bottle of fine vodka accompanied by an assortment of cocktail glasses on an fantastic lacquered tray, all found at a small town garage sale. (Now, here's someone who knows me well!)<br />She's a talented card maker, and she made this one out of recycled paper, on which she glued an ad found in her vintage Playboy collection, inherited from her dad.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-9mJdbHU2tRyHc4KlnDRO8k9FYVgGbYN_loTkQEARsCq32Y068BmkbXcZRe3gCnon75dFsxUhZfcInc-AfcuaYNiSx_jVpCEI4o2fgKgSt0YTtOZPg04Uphj6mSecbPWysDdGG10FsRr/s1600-h/NikkisGift1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-9mJdbHU2tRyHc4KlnDRO8k9FYVgGbYN_loTkQEARsCq32Y068BmkbXcZRe3gCnon75dFsxUhZfcInc-AfcuaYNiSx_jVpCEI4o2fgKgSt0YTtOZPg04Uphj6mSecbPWysDdGG10FsRr/s320/NikkisGift1.jpg" alt="" id="BLOGGER_PHOTO_ID_5285084402002834066" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">So fancy...</span></span><br /></div><br />Supplies (pens included): <a href="http://www.scrap-sf.org/">SCRAP</a>, San Francisco<br />National Geographics: <a href="http://www.communitythriftsf.org/">Community Thrift</a>, San FranciscoSandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-73777534718023183212008-12-18T18:06:00.001-08:002008-12-27T15:46:20.896-08:00Eco Wrapping<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg773aEU-cwuleE8_AYzjEIMRvYH4yYf4zyw3hqFFgx89kX4kq4oN0Q2UQUy-DInAyRjVKjizdirPVKZDJIXAtoPbvoJUjDC9iwcUm_Oezo7xhcLEcI6aMEbODwaq5r3kjnE4qeM7zS0Gc/s1600-h/Xmas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 226px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg773aEU-cwuleE8_AYzjEIMRvYH4yYf4zyw3hqFFgx89kX4kq4oN0Q2UQUy-DInAyRjVKjizdirPVKZDJIXAtoPbvoJUjDC9iwcUm_Oezo7xhcLEcI6aMEbODwaq5r3kjnE4qeM7zS0Gc/s320/Xmas.jpg" alt="" id="BLOGGER_PHOTO_ID_5281301709041125330" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">100% reused packaging looks pretty good!</span></span><br /></div><br /><div style="text-align: justify;">For the holidays, I sent a package to my family in France. I was pretty excited about my low-impact wrapping. At <a href="http://www.thrifttown.com/">Thrift Town</a> San Francisco, I had purchased a huge used Xmas stocking with the intention of stuffing it with the gifts for my nieces and nephews (respectively 6, 6, 4, 4, 1 and one month old). We don't have the stocking tradition in France: instead, we place our shoes under the tree, and that's where Santa, or, rather, le père Noël, puts our presents. I figured the kids would find a giant striped, green, knitted Xmas stocking amusing and exotic.<br /><br />I wrapped all my gifts in things that I had thrifted for the purpose. I collect all year round pieces of fabric, cute little bags, papers, etc. with the intention of giving them a second life. I also keep undammaged wrapping paper and ribbons. I store all this junk in a small paper bag, and I dig out when a gift needs wrapping.<br />I had once found a champagne-color, velvet scarf that looked very ugly in its original intent but that my eye saw as an elegant wrap, once cut to size and enhanced with (reused) ribbons.<br />I had also found, still at Thrift Town, a silky orange Chinese bag that looks pretty and can even be reused (as an underwear travel bag for instance).<br />The little tags that I attached were cut out of simple black paper that I had purchased at <a href="http://www.scrap-sf.org/">SCRAP</a>, <span style="color: rgb(0, 0, 0);font-family:Verdana,Geneva,Arial,Helvetica,sans-serif;font-size:100%;" ><span style=";font-family:georgia;font-size:100%;" >(Scroungers' Center for Reusable Art Parts)</span>, </span>an amazing place which stores and sells for cheap office and art supplies that would have been discarded otherwise.<br />I also made a big collective card with the same black paper, on which I glued an ad from an old issue of National Geographic. Very cute.<br /><br />I always keep a supply of "things I can make cards with": pages of old magazines and books, thick paper and glue. Making your own cards is much cheaper, much greener, and much more creative than buying commercial cards.<br /><br />I sent my package in a reused cardboard box (of course!).<br />Et voilà!</div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-31380931645230397112008-12-11T10:06:00.000-08:002009-01-06T17:00:06.766-08:00Winter Congee<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkngA87Dnsbj7kUl_crv3wr-ZJCl5AC-d7WV1ncMfpc270nKnt6EgKqH6-_ehaDQmJ-VGd9hgW6lxItkxn5nsKAi5cG5QnzBrdsPHGXRA2gE8uNrauee2HpRYmlWhGJ6oteesmkd_A_rY/s1600-h/BreakfastConjee.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkngA87Dnsbj7kUl_crv3wr-ZJCl5AC-d7WV1ncMfpc270nKnt6EgKqH6-_ehaDQmJ-VGd9hgW6lxItkxn5nsKAi5cG5QnzBrdsPHGXRA2gE8uNrauee2HpRYmlWhGJ6oteesmkd_A_rY/s320/BreakfastConjee.jpg" alt="" id="BLOGGER_PHOTO_ID_5278651206516066290" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Winter breakfast congee</span></span><br /></div><div style="text-align: justify;"><br /><div style="text-align: justify;">Congee or Kanji is a pan Asian comfort food. It's a simple fare of overcooked rice, a sort of porridge, eaten sweet or savory. It is the easiest thing to digest, and what babies and the sick eat.<br /></div><br />I first made congee when Jill, my <a href="http://www.yourwholefamilywellness.com/">acupunturist-Chinese doctor</a> suggested that I fed it to my bowel-troubled dog. I had just found Chloe the Pitbull on my birthday, lost in a big city park. She had been eating whatever she could scavenge. The effect on her intestines was not pretty (-and she was not potty trained).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdLcGSIXUbp_KwuvGDthvle6HQ2jJLQntrdey54ghXBnCLj28VdIfUpeRVxws1su2cHwd8sl57eVr_eds85kJ-AYb-Eg1Xq8VRAfiBouoyjIRE96I5TtFFs9vLHPKGtgMUqjqIUKFsEjn/s1600-h/Chloe0078.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdLcGSIXUbp_KwuvGDthvle6HQ2jJLQntrdey54ghXBnCLj28VdIfUpeRVxws1su2cHwd8sl57eVr_eds85kJ-AYb-Eg1Xq8VRAfiBouoyjIRE96I5TtFFs9vLHPKGtgMUqjqIUKFsEjn/s320/Chloe0078.JPG" alt="" id="BLOGGER_PHOTO_ID_5283071043637720722" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Chloe, the sick pitbull<br />(feeling much better after a good dose of TLC -and congee.)<br /><br /></span></span></div>Being a great fan of rice, I decided to make a big batch of congee and to try out some recipes for myself.<br />I made soup and breakfast porridge.<br /><br /><span style="font-weight: bold;">How to make congee?</span><br />1 mesure of rice<br />5 mesures of water<br />Cook until mushy (it can take several hours on a stovetop -if you want it faster, put less water).<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Breakfast congee for cold mornings</span><br /><span style="font-weight: bold;"></span></div>This is perfect if you are sick or need to go out in the cold. You get complete protein with the rice and lentils, and your good fats with the coconut oil.<br /><br />(1 person)<br />1 cup congee<br />1/2 cup cooked coral lentils (reduced to a mush)<br />1 inch ginger, grated<br />1/2 apple, grated<br />1 tsp coconut oil<br />1/4 cup water<br />1/2 tbsp agave nectar<br />1/2 tsp salt<br />Heat everything in a covered pot. Adjust salt or agave nectar.<br />You can make it with a banana, and add spices that you like (cinnamon).<br />It's also a good idea to cook it with dried fruits such as raisins.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Congee soup for 2</span><br /></div>2 cups of congee<br />3 cups of vegetable broth<br />2 cup of water<br />6 dried shiitake mushrooms<br />1 cup of carrots, diced<br />1 cup of chard leaves, sliced<br />1 inch ginger<br />wheat-free tamari<br /><br /><div style="text-align: justify;">Cook shiitake in 2 cups of water for twenty minutes (bring to a boil and then simmer).<br />In a pot, cook congee, broth, carrots and chards.<br />When the mushrooms are ready, add their broth (dashi) to the pot. Slice the shiitake thinly (discard the stem), and add to the preparation.<br />Add tamari to taste (depending on if your broth is salty or not).<br />Grate ginger and add to the pot.<br />Cook until the carrots are soft.<br /></div><br /><div style="text-align: center;"><span style="font-weight: bold;">Congee with red cabbage</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijALzh2jYJsbIDkMLmo2UXI0KKxoO6Dxk02SV_XlvJZRdT-bYseN-tdFBBGmBbDztFVcQFiJk_44G5_xW82d07fi8t5pX-dK7J6KZRQdAhiJWSz_92H3YoK9G13aRAqq-Grwd0R_CGBk7X/s1600-h/CongeeRedCabbage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijALzh2jYJsbIDkMLmo2UXI0KKxoO6Dxk02SV_XlvJZRdT-bYseN-tdFBBGmBbDztFVcQFiJk_44G5_xW82d07fi8t5pX-dK7J6KZRQdAhiJWSz_92H3YoK9G13aRAqq-Grwd0R_CGBk7X/s320/CongeeRedCabbage.jpg" alt="" id="BLOGGER_PHOTO_ID_5278669698738182162" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">A great side dish for winter.</span></span><br /></div>Red cabbage is a traditional winter vegetable. Cooked with fruits (I chose apples and dried apricots) it is more festive (it is for instance a Spanish and Russian Christmas dish).<br /><br />for 3 portions<br />1 onion, sliced<br />2 tbsp coconut oil<br />1/2 shredded red cabbage<br />1 apple, thinly sliced<br />3 dried apricots, in small cubes<br />1 tsp nutmeg<br />1 tbsp apple cider vinegar (or balsamic)<br />2 tbsp tamari<br /><br /><div style="text-align: justify;">Cook onion on medium heat in coconut oil until translucent. Lower heat and add tamari. When onions are brown, add cabbage, apple, cubed apricots, nutmeg. Mix well, and cook, covered on medium-low heat. When cabbage starts to soften, add vinegar. When it is soft but still a little crunchy, add congee (1 to 2 cups), adjust tamari and vinegar, mix well and cook until desired consistency.<br /></div><br /><br /><br /><span style="font-style: italic;">Read more about Congee </span><a style="font-style: italic;" href="http://www.thingsasian.com/stories-photos/2953">here</a><br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com3tag:blogger.com,1999:blog-2013734333979912823.post-4700680479269159592008-11-11T09:52:00.000-08:002009-03-17T09:52:55.973-07:00Style: Shauna Moustache<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklGfXhywDkdtgTCGwUNQ5QvR0erYrGWnhprzzQuqejpZz_yLNEctjSZnG9PBgy8AXZr8XTI2RuhxKHvjxQxEb2Q4Ke2ndyZ5z4sdutgzFNmtW_GaUcx-hdwSWoulkWuuguGjLGlOJTR2a/s1600-h/ShGrnSkirt.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklGfXhywDkdtgTCGwUNQ5QvR0erYrGWnhprzzQuqejpZz_yLNEctjSZnG9PBgy8AXZr8XTI2RuhxKHvjxQxEb2Q4Ke2ndyZ5z4sdutgzFNmtW_GaUcx-hdwSWoulkWuuguGjLGlOJTR2a/s320/ShGrnSkirt.jpg" alt="" id="BLOGGER_PHOTO_ID_5267601036379361954" border="0" /></a><br /><div style="text-align: justify;"><br />Graphic designer and artist Shauna Moustache has been known to be stopped on the streets of her San Francisco neighborhood by visitors wanting to take photos of stylish and hip Mission dwellers. An eye for unconventionally tasteful outfits and a desire to make this world a more esthetically pleasing place make this Iowa native a prime candidate for Progressive Pleasures. And guess what? She's also a vegetarian, an urban biker, a composter, a recycler extraordinaire, a DIY master with a green thumb -and she makes the most delicious pad thai.<br /><br /><br /><span style="font-weight: bold;">Which are your favorite pieces and why?</span><br />Tough question. My favorite furniture items are probably my antique bed frame, which I purchased from Zonal in Hayes Valley, and my loveseat, which I got from Mickey's Monkey in the lower Haight. The loveseat came with matching arm covers that my Grandma made into pillows.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHESGtARlA6A7GpOdVYQ0QWOFM3kljejGdomuuZLKN7IjrDqVYEDQ9NWdNLuq41hh8FdkW1T-agJ1EKxyI2ORb3d72m5m5CcwHdZMkRKINnlt5dce0lSc1DbSQf16yLTqGRZuNdmduips/s1600-h/ShaunaSofa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHESGtARlA6A7GpOdVYQ0QWOFM3kljejGdomuuZLKN7IjrDqVYEDQ9NWdNLuq41hh8FdkW1T-agJ1EKxyI2ORb3d72m5m5CcwHdZMkRKINnlt5dce0lSc1DbSQf16yLTqGRZuNdmduips/s320/ShaunaSofa.jpg" alt="" id="BLOGGER_PHOTO_ID_5267599053295525458" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Sofa Mickey's Monkey: shoes: Painted Bird; Peacock: Mickeys' Monkey</span></span><br /></div><br />I got my favorite pair of boots from a vintage store in Brooklyn. I spotted them in a window display and it was love at first sight. It took me a day of internal reflection to overcome their sticker shock, however, proof that used doesn't always mean cheap.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvYVabxrBpjZU4-Qqh6CCQOZ78dgDqKsSsuQuUj8tgV787VLXj1QObeVZau3X8KJ-W7vP__yiYgtkGl-rMbBbJo8HHD10i7Cvpf15ZW-sNir0AM9i4zwG6jNAFnzAHcayB52ET4ooH_Py/s1600-h/ShaunaPantSusp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvYVabxrBpjZU4-Qqh6CCQOZ78dgDqKsSsuQuUj8tgV787VLXj1QObeVZau3X8KJ-W7vP__yiYgtkGl-rMbBbJo8HHD10i7Cvpf15ZW-sNir0AM9i4zwG6jNAFnzAHcayB52ET4ooH_Py/s320/ShaunaPantSusp.jpg" alt="" id="BLOGGER_PHOTO_ID_5267534212412219762" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Pants : Painted Bird, Shirt: Thrift town, Boots: Beacon's Closet, Brooklyn, NY</span></span><br /></div><br />About a year ago I found a bag with oversized sheet music printed on the front and back. It was in great condition when I bought it and has since deteriorated with my love and daily use.<br /><br /><span style="font-weight: bold;">What percentage of your wardrobe is used?</span><br />80%? I tend to buy underwear, socks, and pants new. The majority of everything else that I own …including furniture, kitchenware, and decorative items… is used.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnG4wIdn4HZuEosaW_-c8rwt_9K6uKqvE4i6mNUOzPfyBa0103qk9yicMhLFc381wInDzOmBpJFeopLDWn3Xi5srHvg9UAAwUI-mYeamgfLz7wKHm3xMiWod922hpsrOIOjQXOQP-gqn9b/s1600-h/ShaunasCloset.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnG4wIdn4HZuEosaW_-c8rwt_9K6uKqvE4i6mNUOzPfyBa0103qk9yicMhLFc381wInDzOmBpJFeopLDWn3Xi5srHvg9UAAwUI-mYeamgfLz7wKHm3xMiWod922hpsrOIOjQXOQP-gqn9b/s320/ShaunasCloset.jpg" alt="" id="BLOGGER_PHOTO_ID_5267597829114439010" border="0" /></a><span style="font-style: italic;font-size:85%;">Shauna's colorful closet</span><br /></div></div><div style="text-align: justify;"><br /><span style="font-weight: bold;">Why do you shop used?</span><br />• Hunting for amazing, unique items is fun<br />• To support establishments that save amazing, unique items from going to the dump<br />• Old stuff is made better<br />• No wasteful packaging<br />• To lower the harmful production of items that already exist<br />• It's more affordable<br />• You don't have to deal with nasty food courts, teenagers, or a nauseous mixture of perfumes<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIw7kFT4GSl2i5lsEXeaE-haRv6juMeF7YMtqqjQL7N0dqosz9UQDSQa_WklU0ITNHS2JMA20xt74kXeI2xpu5EYgT-oL_hBZZq7wGzr4SD_mXhSG_Rikhf7H5uFE-81oL5TlLl8dKt8AS/s1600-h/ShaunaPhono.doc"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIw7kFT4GSl2i5lsEXeaE-haRv6juMeF7YMtqqjQL7N0dqosz9UQDSQa_WklU0ITNHS2JMA20xt74kXeI2xpu5EYgT-oL_hBZZq7wGzr4SD_mXhSG_Rikhf7H5uFE-81oL5TlLl8dKt8AS/s320/ShaunaPhono.doc" alt="" id="BLOGGER_PHOTO_ID_5267534209203898114" border="0" /></a><span style="font-style: italic;font-size:85%;">"The record player was my dad's in the 70's!"</span><br /></div><br /><span style="font-weight: bold;">Do you use stuff for other purposes?</span><br />I drink wine out these adorable little non-wine glasses that I bought used in Shasta (CA). The guy who worked there said that the glasses were originally jam containers. Reusable packaging!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDyEkRT7b5CnsXnMYlMLS9MlxmIuOZ1L7RLi_lee0oYrQYxBxKIDtYmQdRKnbmoqrQMyg5BrK102_WC0YVUs_TI0dnUZ6ddNKiq5Nrsf1Z7Ib9AATWI57CW_988ve0QUmuk1XFrldzWJE/s1600-h/ShMuirWoods.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDyEkRT7b5CnsXnMYlMLS9MlxmIuOZ1L7RLi_lee0oYrQYxBxKIDtYmQdRKnbmoqrQMyg5BrK102_WC0YVUs_TI0dnUZ6ddNKiq5Nrsf1Z7Ib9AATWI57CW_988ve0QUmuk1XFrldzWJE/s320/ShMuirWoods.JPG" alt="" id="BLOGGER_PHOTO_ID_5282722520115443714" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Hiking in style (flannel from a flea market in Berlin, Germany)<br /><br /></span></span></div><span style="font-weight: bold;">Do you mend or discard?</span><br />Finding an amazing article of clothing and having to leave it behind because it doesn't fit is a common thrifting scenario. I got a sewing machine to fix this problem. If I don't love an item enough to alter it within a few months I try to find it a new home. If it's just a hole or a missing button, I mend.<br /><br /><span style="font-weight: bold;">Where do you shop?</span><br />The Alemany flea market is a gold mine. And if you can mask your excitement about the unbelievably low prices, you can typically bargain for cheaper.<br /><br />I mostly shop at Thrift Town, Mission Thrift, Clothes Contact, and The Painted Bird. They all have their own unique charms and are walking distance from my house. Mickey's Monkey and The Apartment are my favorite non-clothing, second-hand shops. I also love stumbling upon the garage sales that pop up in the Mission every weekend.<br /><br /><br /><span style="font-weight: bold;">Do you have a favorite city or town for vintage/thrift store shopping?</span><br />Thrifting in small towns is one of my favorite things to do on road trips. Small town thrift stores are very hit or miss but they are always less expensive and picked over than ones in the city. Plus, you can get a pretty good sense of the town by seeing people's second-hand items.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Zaon0EXPB5FPsEyHrh9ymYmugrDDA3WSqd74zJe5URuxyPDt6tD0MoYXaiBi-MQEQHB-59O-fZS1e6vIPcKAW_GikQZmHyp2_iPHa3-axLr5wmk_r7W12HOorMZNUuxuvxwM11da_aQC/s1600-h/ShaunaOrangeGlasses.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Zaon0EXPB5FPsEyHrh9ymYmugrDDA3WSqd74zJe5URuxyPDt6tD0MoYXaiBi-MQEQHB-59O-fZS1e6vIPcKAW_GikQZmHyp2_iPHa3-axLr5wmk_r7W12HOorMZNUuxuvxwM11da_aQC/s320/ShaunaOrangeGlasses.jpg" alt="" id="BLOGGER_PHOTO_ID_5267607502525844802" border="0" /></a><span style="font-style: italic;font-size:85%;">Small town score<br /><br /></span></div>My favorite city to thrift in is Portland (OR). The Bins is the mother ship of the Goodwill there and if you have the patience to sift through mountains of unorganized castaways, you can leave with treasures that cost a buck a pound.<br /><br /><span style="font-weight: bold;">What are your suggestions for recycled gift ideas?</span><br />When I lived in Portland (OR), my friends and I would host "naked lady" parties. These were potluck-style gatherings where we would bring all of our amazing clothes that we'd never wear again and place them in a pile on the floor. Then we would simultaneously attack the pile, quickly trying on potential new items before all of the good stuff was gone.<br /><br />When everyone finished, we would eat and go around the room displaying our finds and learning stories about the item from the previous owner. We would donate all of the leftover clothes to a local women's shelter.<span style="font-weight: bold;"><br /><br />What are your tips to earn karma points?</span><br />I think being mindful about how your personal consumption impacts the environment is a good start. Some suggestions are: buy organic food (it lowers the amount of pesticides going into the earth and your body), shop local (it decreases the petroleum used to transport goods and supports your neighbors), bring your own to-go containers when you shop and eat out, compost, share, bike.<br /><br />You can admire Shauna's work on <a href="http://www.shaunasteinbach.com/">her website</a> and you can run into her on Saturday mornings at the <a href="http://www.noevalleyfarmersmarket.com/">Noe Valley Farmers' Market</a>, purchasing organic goodies from Happy Boys Farm.<br /></div>Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0tag:blogger.com,1999:blog-2013734333979912823.post-32557980611013006712008-10-31T13:50:00.000-07:002008-12-06T18:59:49.649-08:00The Ethical Giver: Homemade SpreadsMake a big batch of spread (hummus, veggie pâté, baba ganoush, tapenade... You can find recipes <a href="http://progressivepleasures.blogspot.com/2008/10/summer-splendor.html">here</a>) and fill cute reused/thrifted jars with it. Give those around as a presents.Sandrine de Parishttp://www.blogger.com/profile/14023048209800764999noreply@blogger.com0