Ever get tired of the usual chip and dip routine? A bowl of peanuts or pretzels? I know I do. Ugh. I like those things just fine, but sometimes an occasion calls for something more thrilling to the taste buds. For me, that's actually just about any occasion where snack and finger foods are on the menu.
The last family party we went to the offerings consisted of cheese, cheese, cheese, oh, and cheese, and bacon wrapped something. Did I mention there was cheese? Not much there for the conscientious vegan to nosh on. Luckily, I did bring a couple of things, knowing all too well the likelihood of yummy snack availability was low.
Fortunately, I like to entertain. Low key, come as you are, no frills. I much prefer enjoyable, chatty visits than full scale parties where I barely get to see much less talk to anyone. Those have there place, don't get me wrong, and hey, I'm planning one such in a few months to celebrate my birthday. But mostly I like things on a smaller scale.
Take New Years Eve, for example. Hubby and I make up a batch of munchies, the kids invite friends over. Small, yes, but a big way to bring in the new year! A childhood friend of my son was so enamored of my snacks, he said he could almost convert to veganism. Hey, it's at least a step in the right direction. Winning converts through their stomach!
Cajun Crunchies
Extra firm tofu, frozen in container, boiled to thaw, drained, pressed and cut into 1/4" slices
2 T. olive oil
1 t. Cajun seasoning
1/2 t. salt
1/4 t. black pepper
Toss the tofu strips with the remaining ingredients. Arrange in a single layer on a lightly oiled baking sheet. Bake at 350 for 45 minutes, turning over once. When done, let cool before serving.
Make sure you don't cut these slices too thin or they get more crunchy than you want!
Fireballs
1 can pinto beans, rinsed and drained
1/2 c. chopped pecans
1/4 c. minced green onions
1 minced garlic clove
3 T. vital wheat gluten
3 T. unseasoned bread crumbs
4 T. Tabasco
1/4 t. salt
1/8 t. cayenne
1/4 c. vegan butter
Press beans to remove any excess liquid. Put beans in food processor with pecans, green onions, garlic, vital wheat gluten, bread crumbs, 2 T. Tabasco, salt and cayenne. Pulse until mix well, but leaving some texture. Roll the mixture into 1 inch balls. Place the balls on a lightly oiled baking pan and bake for 25-30 minutes at 350, turning about half way through.
In a small saucepan, combine 2 T. Tabasco with the vegan butter and melt over low. Pour over the fireballs and bake 10 minutes longer. Serve.
Enjoy!
Showing posts with label new year. Show all posts
Showing posts with label new year. Show all posts
Monday, January 31, 2011
Saturday, January 1, 2011
Happy New Year!
Today is 1-1-11. Doreen Virtue says the calendar date of 1/1/11 in Angel Numbers means: "Keep your thoughts positive, as this is a gate opening of energy for the fruition and manifestation of your dreams. Only think about what you desire and intend." You can call upon the angel of beauty and beautiful thoughts, Archangel Jophiel, to elevate your thoughts to Love.
What better way to keep your thoughts positive than to go vegan! And one of the best ways to start off your new vegan year is with some Hoppin' John!
Hoppin' John
3 c. cooked rice
1 T. olive oil
dash of Liquid Smoke
One green pepper, diced
1/2 red onion, diced
3 c. cooked or 3 cans black eyed peas, drained
2 T. Tony Chachere's Creole Seasoning
1/2 t. onion powder
2 T. Braggs aminos
10 oz. box frozen chopped collards
Saute green pepper, red onion and black eyed peas in olive oil and Liquid Smoke. Add seasonings and collards. Heat through. Add rice and Braggs. Let heat on low - medium until everything is nicely mixed and hot. Top with some Bacos for a smoky crunch. Serve with some good old fashioned, homemade cornbread. Enjoy!
Throughout the coastal South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale etc. along with this dish are supposed to also add to the wealth since they are the color of money. On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny," and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year. During the late Middle Ages, there was a tradition of eating beans on New Year's Day for good luck in parts of France and Spain. The European tradition mixed with an African food item to become a New World tradition.
One tradition common in the Southern USA is that each person at the meal should leave three peas on their plate to assure that the New Year will be filled with Luck, Fortune and Romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck (or wealth) that the diner will have in the coming year.
Where does the name come from? There are almost as many theories as to how Hoppin' John got its name as there are ways to cook the dish. One story attributes the name to the custom of inviting guests to eat with, "Hop in, John." Another suggestion is that it is derived from an old ritual on New Year's Day in which the children of the house hopped once around the table before eating the dish. Whatever its origin, it was definitely a staple for many in the early South, and remains an important dish today. Etymologists suggest the name comes from a Caribbean dish of rice and peas and salt pork called (in French) pois a pigeon, which is pronounced something like "pwahahpeejawng."
The Oxford English Dictionary's first reference to the dish is from Frederick Law Olmsted's 19th century travelogue, A Journey in the Seaboard Slave States. "The greatest luxury with which they are acquainted is a stew of bacon and peas, with red pepper, which they call ‘Hopping John’." There is also a recipe for Hopping John in The Carolina Housewife by Sarah Rutledge, which was published in 1847.
One suggestion as to why people eat Hoppin' John on New Years Day is the thought that the black-eyed pea is lucky originated in the Jewish Talmud, and has been believed by some that Jewish settlers in the South spread their beliefs to the locals. Some scholars identify it as a strictly West African dish carried to the colonies by slaves from the Congo.
Whatever the origins of the name or how it came to be associated with New Years Day, the dish quite definately was a staple of the African slaves who populated southern plantations, especially those of the Gulla country of South Carolina. And regardless of who or how or why, it is still an New Years Day tradition for m any, including my family. We eat it every New Years Day and continue to love it and look forward to it!
I hope it becomes a tradition for your family!
What better way to keep your thoughts positive than to go vegan! And one of the best ways to start off your new vegan year is with some Hoppin' John!
Hoppin' John
3 c. cooked rice
1 T. olive oil
dash of Liquid Smoke
One green pepper, diced
1/2 red onion, diced
3 c. cooked or 3 cans black eyed peas, drained
2 T. Tony Chachere's Creole Seasoning
1/2 t. onion powder
2 T. Braggs aminos
10 oz. box frozen chopped collards
Saute green pepper, red onion and black eyed peas in olive oil and Liquid Smoke. Add seasonings and collards. Heat through. Add rice and Braggs. Let heat on low - medium until everything is nicely mixed and hot. Top with some Bacos for a smoky crunch. Serve with some good old fashioned, homemade cornbread. Enjoy!
Throughout the coastal South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale etc. along with this dish are supposed to also add to the wealth since they are the color of money. On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny," and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year. During the late Middle Ages, there was a tradition of eating beans on New Year's Day for good luck in parts of France and Spain. The European tradition mixed with an African food item to become a New World tradition.
One tradition common in the Southern USA is that each person at the meal should leave three peas on their plate to assure that the New Year will be filled with Luck, Fortune and Romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck (or wealth) that the diner will have in the coming year.
Where does the name come from? There are almost as many theories as to how Hoppin' John got its name as there are ways to cook the dish. One story attributes the name to the custom of inviting guests to eat with, "Hop in, John." Another suggestion is that it is derived from an old ritual on New Year's Day in which the children of the house hopped once around the table before eating the dish. Whatever its origin, it was definitely a staple for many in the early South, and remains an important dish today. Etymologists suggest the name comes from a Caribbean dish of rice and peas and salt pork called (in French) pois a pigeon, which is pronounced something like "pwahahpeejawng."
The Oxford English Dictionary's first reference to the dish is from Frederick Law Olmsted's 19th century travelogue, A Journey in the Seaboard Slave States. "The greatest luxury with which they are acquainted is a stew of bacon and peas, with red pepper, which they call ‘Hopping John’." There is also a recipe for Hopping John in The Carolina Housewife by Sarah Rutledge, which was published in 1847.
One suggestion as to why people eat Hoppin' John on New Years Day is the thought that the black-eyed pea is lucky originated in the Jewish Talmud, and has been believed by some that Jewish settlers in the South spread their beliefs to the locals. Some scholars identify it as a strictly West African dish carried to the colonies by slaves from the Congo.
Whatever the origins of the name or how it came to be associated with New Years Day, the dish quite definately was a staple of the African slaves who populated southern plantations, especially those of the Gulla country of South Carolina. And regardless of who or how or why, it is still an New Years Day tradition for m any, including my family. We eat it every New Years Day and continue to love it and look forward to it!
I hope it becomes a tradition for your family!
Friday, October 22, 2010
Pass the Peas, Please!
As a true GRITS (Girls Raised In The South) kind of gal, I grew up on black eyed peas. I still eat them fairly regularly and always on New Years Day, right along with collard greens. So, naturally, when I came upon this recipe for black-eyes pea fritters, I had to try it!
Black-Eyed Pea Fritters
1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed (this is a VERY IMPORTANT part!)
1/2 medium onion, diced (I used a whole onion)
1/2 cup raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus 2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper (I just used a whole green pepper)
1 tablespoon cornmeal
5 cups coconut oil
In a food processor, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour. Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes. In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes. Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly. Transfer the fritters to a paper towel–lined plate and allow them to drain.
Now, I have to be honest. The first time I made these, I thought I would be clever and use canned black eyed peas. You know, to save time. What I ended up with was a black eyed pea cornmeal mush. Tasty, but not quite the same. We ate it anyway, but with a spoon instead of a fork. You see, I had neglected to notice the part in the recipe about using dried, UNCOOKED peas. Yeah, that's a pretty important part to this recipe, let me tell you. But the flavor was just so nice I wanted to try again, actually following the directions this time. You can see the result in the picture above. The original recipe suggested serving these with hot pepper sauce, but I didn't.
Black eyed peas are also known as cowpeas. I remember the first time I read that name years ago, it gave me quite a giggle. What I didn't realize at the time was that cowpeas probably originated in Africa and came here with the slaves. They were often known as a "poor man's" food; the landed gentry of the Eastern seaboard considered the cowpea simply that: peas grown to feed the cows. George Washington imported 40 bushels of what he called "pease" from Jamaica in 1797 to plant in his fields for forage, but no record exists that he actually sampled them himself. He would probably be shocked to learn that his cattle, slaves, and sharecroppers not only ate them, but were enjoying such a nutritious diet. OF course, George and his buddies were the same enlightened group who declared the tomato poisonous and unfit for humans, while his poorer, but healthier counterparts were eating those with gusto too! Black eyed peas consist of an average of 24% protein, are rich in the amino acids lysine and tryptophan, and are most nutritious when eaten in combination with cereals. The Southern custom of serving peas with cornbread or rice is a tradition that is actually healthy.
If you have never eaten black eyed peas, you are missing out! Fry up some of these fritters, and you'll see what I mean!
Black-Eyed Pea Fritters
1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed (this is a VERY IMPORTANT part!)
1/2 medium onion, diced (I used a whole onion)
1/2 cup raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus 2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper (I just used a whole green pepper)
1 tablespoon cornmeal
5 cups coconut oil
In a food processor, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour. Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes. In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes. Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly. Transfer the fritters to a paper towel–lined plate and allow them to drain.
Now, I have to be honest. The first time I made these, I thought I would be clever and use canned black eyed peas. You know, to save time. What I ended up with was a black eyed pea cornmeal mush. Tasty, but not quite the same. We ate it anyway, but with a spoon instead of a fork. You see, I had neglected to notice the part in the recipe about using dried, UNCOOKED peas. Yeah, that's a pretty important part to this recipe, let me tell you. But the flavor was just so nice I wanted to try again, actually following the directions this time. You can see the result in the picture above. The original recipe suggested serving these with hot pepper sauce, but I didn't.
Black eyed peas are also known as cowpeas. I remember the first time I read that name years ago, it gave me quite a giggle. What I didn't realize at the time was that cowpeas probably originated in Africa and came here with the slaves. They were often known as a "poor man's" food; the landed gentry of the Eastern seaboard considered the cowpea simply that: peas grown to feed the cows. George Washington imported 40 bushels of what he called "pease" from Jamaica in 1797 to plant in his fields for forage, but no record exists that he actually sampled them himself. He would probably be shocked to learn that his cattle, slaves, and sharecroppers not only ate them, but were enjoying such a nutritious diet. OF course, George and his buddies were the same enlightened group who declared the tomato poisonous and unfit for humans, while his poorer, but healthier counterparts were eating those with gusto too! Black eyed peas consist of an average of 24% protein, are rich in the amino acids lysine and tryptophan, and are most nutritious when eaten in combination with cereals. The Southern custom of serving peas with cornbread or rice is a tradition that is actually healthy.
If you have never eaten black eyed peas, you are missing out! Fry up some of these fritters, and you'll see what I mean!
Monday, January 4, 2010
We Are What We Consume
The Old Year has gone. Let the dead past bury its own dead. The New Year has taken possession of the clock of time. All hail the duties and possibilities of the coming twelve months! ~Edward Payson Powell
The New Year is here, and as is traditional, time to make resolutions for the new year! Hardly a unique thing to do, but oh so appropriate! A new year brings new possibilities and opportunities to begin anew. I know I look forward to the new year every year, as if it provides the chance to wipe the slate clean and start all over. That being said, I don't really make any resolutions. They seem somehow empty to me. Instead I prefer wishes - more magical in their own way. And I set goals. Probably would explain my love for calendars. I buy my new calendar for the upcoming new year, fill it with reminders for birthdays and anniversaries and plans I want to accomplish throughout the year. It adds to my excitement and anticipation as the clock ticks slowly toward midnight on New Year's Eve, counting down to the brand new that is about to begin!
I am a notorious goal setter and list maker, anything from which rooms to clean and when to menus and grocery lists. I've discovered that although I eschew schedules of any kind, lists help to keep me on track.
I have not set any specific goals for my health for this year, just to continue on the path toward health and wellness I have already begun. Maybe tweak it here and there as something presents itself. Along that vein, something that seems to continue to put itself in my path is the concept of mindful eating.
One cannot think well, love well, sleep well, if one has not dined well.
-Virginia Woolf
The view of mindful eating is this: Mindful eating is based on the Zen principle of mindfulness and requires your being acutely aware and conscious of what you're eating. Aware of the suffering caused by unmindful consumption, I vow to cultivate good health, both physical and mental, for myself, my family, and my society by practicing mindful eating, drinking, and consuming. I vow to ingest only items that preserve peace, well-being, and joy in my body, in my consciousness, and in the collective body and consciousness of my family and society. I am aware that to damage my body or my consciousness with these poisons is to betray my ancestors, my parents, my society, and future generations. I will work to transform violence, fear, anger, and confusion in myself and in society by practicing a diet for myself and for society. I understand that a proper diet is crucial for self-transformation and for the transformation of society.
This view can also be taken as to what is viewed or heard, such as books, movies, tv shows or conversations that promote violence.
Fits in very well with my veganism as far as the food goes, but the non-food part? That will take some work, but to my mind, is worth the effort if I want to not only promote peace but BE peace.
The best part, however, is the connection between mindful eating and yoga. Regular yoga practice is associated with mindful eating, and people who eat mindfully are less likely to be obese, according to a study led by researchers at Fred Hutchinson Cancer Research Center. The researchers found that people who ate mindfully – those were aware of why they ate and stopped eating when full – weighed less than those who ate mindlessly, who ate when not hungry or in response to anxiety or depression. The researchers also found a strong association between yoga practice and mindful eating but found no association between other types of physical activity, such as walking or running, and mindful eating.
And yahoo! but what did my kids give me for Christmas? Wii Fit Plus! A new yoga program for me to do! What excites me the most about this program is that now I have NO excuse to not exercise when the weather is wet and/or cold or I get back late from a day of running errands. I've already done the bowling. Used muscles I'd forgotten could be used! But I had a blast doing it!
I picked up a book today, Mindful Eating by Jan Chozen Bays, MD. It includes a cd of guided meditations. It got high ratings at Amazon, so I suspect it will be a good read.
Had spring mix salad and black bean soup for lunch, with a piece of garlic ciabatta. Can't say I ate mindfully, especially since it was a birthday celebration for my mom, and accompanied by two of my kids, but I can say it was joyous! Supper is an array of vegetables - lemon jasmine rice, mixed steamed vegetables and some grilled asparagus. Unsweetened tea to wash it down and a hot cuppa later this evening as I sit by the fire and read my new book.
Oh, and some time on my balance board and Wii... ;-) No excuses, remember?
The New Year is here, and as is traditional, time to make resolutions for the new year! Hardly a unique thing to do, but oh so appropriate! A new year brings new possibilities and opportunities to begin anew. I know I look forward to the new year every year, as if it provides the chance to wipe the slate clean and start all over. That being said, I don't really make any resolutions. They seem somehow empty to me. Instead I prefer wishes - more magical in their own way. And I set goals. Probably would explain my love for calendars. I buy my new calendar for the upcoming new year, fill it with reminders for birthdays and anniversaries and plans I want to accomplish throughout the year. It adds to my excitement and anticipation as the clock ticks slowly toward midnight on New Year's Eve, counting down to the brand new that is about to begin!
I am a notorious goal setter and list maker, anything from which rooms to clean and when to menus and grocery lists. I've discovered that although I eschew schedules of any kind, lists help to keep me on track.
I have not set any specific goals for my health for this year, just to continue on the path toward health and wellness I have already begun. Maybe tweak it here and there as something presents itself. Along that vein, something that seems to continue to put itself in my path is the concept of mindful eating.
One cannot think well, love well, sleep well, if one has not dined well.
-Virginia Woolf
The view of mindful eating is this: Mindful eating is based on the Zen principle of mindfulness and requires your being acutely aware and conscious of what you're eating. Aware of the suffering caused by unmindful consumption, I vow to cultivate good health, both physical and mental, for myself, my family, and my society by practicing mindful eating, drinking, and consuming. I vow to ingest only items that preserve peace, well-being, and joy in my body, in my consciousness, and in the collective body and consciousness of my family and society. I am aware that to damage my body or my consciousness with these poisons is to betray my ancestors, my parents, my society, and future generations. I will work to transform violence, fear, anger, and confusion in myself and in society by practicing a diet for myself and for society. I understand that a proper diet is crucial for self-transformation and for the transformation of society.
This view can also be taken as to what is viewed or heard, such as books, movies, tv shows or conversations that promote violence.
Fits in very well with my veganism as far as the food goes, but the non-food part? That will take some work, but to my mind, is worth the effort if I want to not only promote peace but BE peace.
The best part, however, is the connection between mindful eating and yoga. Regular yoga practice is associated with mindful eating, and people who eat mindfully are less likely to be obese, according to a study led by researchers at Fred Hutchinson Cancer Research Center. The researchers found that people who ate mindfully – those were aware of why they ate and stopped eating when full – weighed less than those who ate mindlessly, who ate when not hungry or in response to anxiety or depression. The researchers also found a strong association between yoga practice and mindful eating but found no association between other types of physical activity, such as walking or running, and mindful eating.
And yahoo! but what did my kids give me for Christmas? Wii Fit Plus! A new yoga program for me to do! What excites me the most about this program is that now I have NO excuse to not exercise when the weather is wet and/or cold or I get back late from a day of running errands. I've already done the bowling. Used muscles I'd forgotten could be used! But I had a blast doing it!
I picked up a book today, Mindful Eating by Jan Chozen Bays, MD. It includes a cd of guided meditations. It got high ratings at Amazon, so I suspect it will be a good read.
Had spring mix salad and black bean soup for lunch, with a piece of garlic ciabatta. Can't say I ate mindfully, especially since it was a birthday celebration for my mom, and accompanied by two of my kids, but I can say it was joyous! Supper is an array of vegetables - lemon jasmine rice, mixed steamed vegetables and some grilled asparagus. Unsweetened tea to wash it down and a hot cuppa later this evening as I sit by the fire and read my new book.
Oh, and some time on my balance board and Wii... ;-) No excuses, remember?
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