Projects for the New Year

Take on one project this year that will help improve the earth. Just one. If you can manage more, fantastic. However make sure that you are fully mindful of all aspects of your project so that is it done as well as it can be.

For instance, decide to use greywater. If you can physically and legally connect your household non-toilet water pipes to a water composting system and use it to irrigate plants, then do so. If piping is impossible, then hand-carry the dishwater, shower water, bath water and cooking water out and dump it on your plants as often as you can. Make a smoothie for yourself, then clean the blender by filling it with water, blending it, and pouring that nutrient-rich residual around your plants. Yet that is not enough. Use environmentally friendly soaps. Be aware of the plastic content and chemical treatments for fireproofing or insecticide of the clothes you are washing. Plastic is in synthetic fleece, in microdermal skin treatments, in polyester bedding. You don’t have to not use greywater if you are washing synthetic fabric, but you should be mindful of what you buying. Avoid microbeads. Avoid glitter and mosquito-proofed outerwear. Choose your purchases with open eyes, thereby reducing your usage of these toxins. Build good soil to help clean the toxins from the water. 

Compost. At the very least, use blender compost.    That means, take a handful of soft kitchen scraps, put them into a blender, fill with water, process, and pour the very liquidy mixture around your plants. Don’t throw away any food scraps, egg shells, leftovers, sour milk, moldy refrigerator mysteries, paper towels, tissues, paper napkins, cotton Q-tips, cotton balls, cotton dental floss, hair, or anything biodegradable. If you can’t blend it up and pour it onto the earth as fertilizer, then dig a small hole and bury it, or make a pile and compost it, or layer it in a raised bed or in a lasagna garden. What leaves your house in the form of trash should only be recyclables and undecompostable items. Your garbage disposal should be rarely used if ever. Put this raw fertilizer into the ground, not into the dump. Be mindful of what you are buying and whether it can be composted or not. 

Plant trees. If you are in an area with too much rainfall, you need the trees to take up the water, hold the soil and buffer the onslaught of the weather. If you are in a dry area you need trees to shade the ground, to capture ambient moisture and rain it down, to cover the hard earth with leaves. All areas need perches for animals. All areas need the oxygen supplied by the trees converting carbon dioxide gasses. All areas need reforestation with natives that thrive in indiginous locations. Be mindful of what kind of landscape you are planting. If you choose non-native trees that offer no food for animals and harm the native flora, then you are not helping. In San Diego, if you plant eucalyptus, ficus, Washingtonia palm trees, Brazilian or California peppers (not from California, but Peru), or many of the sterile fruitless versions of ornamental trees, you are taking away from the landscape rather than adding to it. I can’t begin to count how many neighborhoods I’ve been in with old plantings of ornamental plants and trees, and the area is so sterile of animals that they are like wastelands. Only survivor crows and sparrows (and loose cats) can be seen. Instead, areas with native trees are rich in many species of birds, and the insect population is under control as well. Water use is low, pollinator habitat is high, and the neighborhood feels alive and well, especially if the cats are safely tucking inside where they belong, as mine are.

Recycle. I am constantly stunned to see recyclable bottles and cans thrown into regular waste. The percentage of what is recycled that actually processed is low, too. So choose glass over plastic. We bought camping utensil sets to carry with us, refuse straws, and this year I’ll work on bringing containers for leftovers when we eat out rather than take a clamshell plastic container or Styrofoam one. I already wrap banana peels, leftover pastries, apple cores, and whatever is biodegradable in a paper napkin, bring it home and compost it. If you have a plastic water bottle, soda can, glass bottle, or anything recyclable, please put it in the appropriate container. Recycling has been around since I was a schoolgirl, and I can’t believe everyone still doesn’t do it.

Switch makeup. My daughter is particularly good at finding vegan, Fair Trade and non-GMO skin care products for reasonable prices. Neither of us use many cosmetics, but the lip and cheek color, eye color and moisturizers we use, as well as our daily soaps, are ethically and environmentally sourced. Why rub harsh chemicals into your eyes and mouth? The choices grow every day, and the prices lower all the time. Do your homework. Be mindful of what you pick up in the store. Remember that what you put on your skin is also washed down the sink and into the water table, or into your greywater. Support the businesses who have ethical business practices. This goes for men, too. Shaving cream, after shaves, toner, scent, hair products, etc. Your skin will be healthier for the change.

Shop local. Pick one or two local businesses that you know practice sustainable, ethical and conscientious business practices, who give back to their community, and give them all of your support. Buy from them, advertise for them, befriend them, give them moral support. Rate them highly on Yelp, Google, or other rating systems. Watch out for them to be sure that they can succeed. Work for them if possible. Adopt them so that they have success.

Go animal and dairy free at least one day a week. I cannot go into the scope of the damage to the environment and the horror of the treatment of food animals here. Dare yourself to find out for yourself. Read Michael Pollen’s The Omnivore’s Dilemma. Find out what happens to cows and their calves in dairies, and the heartbreaking lowing of the cows -always kept pregnant to produce milk- as their young are hauled shrieking away to be slaughtered for veal. If you think that fish and shellfish somehow have no nerves or instincts, then think again. Lobsters who are by nature competitive being held in freshwater tanks, their claws bound, among their competition, starved, and then boiled alive. If you shrug and turn away from the suffering from others, then perhaps you should analyze your food sources more. You condone practices if you support them with your wallet. So set aside a meatless and dairy-free day once a week. If  the entire U.S. did not eat meat or cheese for just one day a week, it would be the equivalent of not driving 91 billion miles – or taking 7.6 million cars off the road. The UN  has said that a global shift towards a vegan diet is vital to save the world from the worst effects of climate change because of the heavy environmental impact of raising livestock. Not to mention the health benefits that come from a plant-based diet; diabetes, cancer, hypertension, high blood pressure and so much more is rooted in diet. Make a Meatless Monday, or a Vegan Wednesday, or whatever, and avoid pouring cheese sauce all over some steamed veggies and calling it a good meal.  Have a curry, a Turkish Eggplant Stew, a dairy free mushroom stroganoff, spring rolls, veggie lasagna, heavenly steamed eggplant, a portobello sandwich, stir-fry, bean and avocado burritos, try some non-GMO meat substitutes like those from Gardein (particularly their fish!) (no product placement, just a recommendation), or make your own seitan. Make your own vegan butter. Let your body and the environment have a break for a day.

Help Out. Choose a local charity, or a needy neighbor, and provide what they need. Don’t just give them what you want to get rid of , or what you think they should have. Often people just need reassurance or a friend to talk to, or possible solutions, or a hand for a day. Donate what your charity needs, and if that is money then do it. Help with a fundraiser. Volunteer your time. Do something to truly help someone else out, without asking for praise or cosmic bonus points in return. Don’t be a pain; be a blessing. Volunteering and helping out make you feel worthwhile and surrounds you with like-minded people who can become your friends.

 I have found many of my closest friends through volunteering.  Be aware of large, nation- or world-wide charities who use most of your donations for salaries and infrastructure, and very little on what they are supposed to be supporting.  Don’t let the big names fool you. Use your money to help honest charities in your area, or by just sending money to people who need it, anonymously.

Whatever you choose to do, do it mindfully. Pay attention to the details, to where products come from, to the business practices of the charities and stores you support, to how animals and people are treated in the making of the products, of what is in what you handle every day. You don’t have to, nor can you, take on the world’s problems, but you can focus on one thing and stick with it; make it part of your day-to-day until it is habit. Then move to a second choice. What you do, what you buy, what you say and how you spend your time cause ripples across the earth, and being mindful of your influence will send out help rather than harm.

Happy New Year. Be healthy. Be kind. Be happy. You matter.

M’s Turk-ish Eggplant Stew

Miranda here, posting a recipe by request.  

So here’s the deal. Eggplants are creepy.

Don’t get me wrong, I think they is one fine looking piece of … fruit? vegetable? alien pod? whatever. And so much variety in shape, size, colour, etc., that the eggplant area of my life is delightfully well-spiced (you know, ‘variety is the spice of life‘…. Okay). I dig it.
But … they also seem kinda poisonous, and like, what’s up with being the texture of wet packing foam fresh and like the lovechild of a mushroom and a whelk when cooked? I see you decided to go with ‘slippery’. Well played Mme. Aubergine, well played.

It’s taken me a long time, an exercise of my palatal boundaries (aging, as Shakespeare noted, does play dickey with our tastes), and an interest in slaking my mother’s insane hunger for eggplant to reach parley with this ‘edible’. 

I’ve disCOVered … it’s quite nice. Mixed with other stuff. Cooked like, a lot, usually with spices. Hey, does everybody want a bouquet of only baby’s breath? No. I like my textures diverse, and my baba ganoush like, 90% pita chip.

To get to the point, I composed this delish eggplant recipe with reference to Almost Turkish Recipes’ Vegeterian Eggplant Stew (Etsiz Patlican Güveç) and Taste.com’s Beef and Eggplant Stew and a hearty helping of rugged individualism. It came out preh-tay awesome, I am required by inherent truthfulness to say. Diane loves it for its rich layers of flavour and healthy, hearty vegetabliness that make it the perfect combination of comforting and exotic. There’s something for everyone in there! Plus, you can stroke some more hash marks into your summer “Zucchinis/Eggplants/Tomatoes ENDED” tally with a sauce-stained smile once you’ve roused yourself from your stewy food-coma.

Celebrate the small victories.

(Mme. Aubergine can celebrate a gracious concession from one former eggplant separatist.)

Enjoy.

M's Turkish Eggplant Stew
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The perfect combination of comforting and exotic, and an amazing way to use up summer vegetables.
Ingredients
  • 1 large eggplant (larger than big grapefruit) or equivalent amount of smalls
  • 1 zucchini about 6 in. long (soft center cut out) or equivalent amount of smalls
  • 3 medium potatoes, peeled
  • 3 seitan filets (equivalent to 4"x4" each) or other vegetarian protein product, cut into bite-sized pieces
  • 1 medium onion, chopped thin
  • 1 large clove garlic, minced unless you like larger pieces
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 tbsp. thick tomato product: tomato paste, fresh tomato concoction, specialty ketchup, etc.
  • 1½ cups broth (I have used leftover broth from making seitan before, or veggie broth)
  • 1 tbsp. sesame oil, more or less
  • 1 tbsp. olive oil, more or less
  • Black Pepper to taste
  • [Optional additional spices, in any combination: ½ tsp. ground ginger, 1 tsp turmeric, 1 tsp. ground paprika, Touch of chili/pepper of some sort]
Instructions
  1. Use vegetable peeler to stripe the eggplant and zucchini lengthwise. Chop into ~ 1 in. pieces, or to preference (eggplant will shrink in cooking, so can leave larger chunks).
  2. Chop potatoes smaller (1/2") to keep cooking time down.
  3. Heat a large pan (I prefer to use our flat-bottomed wok) on high until very hot.
  4. Toss in eggplant and zucchini as well as potatoes and seitan and allow to sear, stirring on and off to prevent burning.
  5. Drizzle some sesame oil and/or olive oil around the edges of the pan to stop the searing and allow the veggies and seitan to begin to fry.
  6. When seitan begins to brown a bit, turn down the heat and add the onion and garlic. Cook, stirring, until onions are browning (don't allow garlic to burn, as it cooks faster than onion).
  7. Add spices and ketchup, and stir on medium-low for a few moments to fully incorporate.
  8. Pour in broth and stir well.
  9. Cover, and set to simmer for 30 min. If it's looking too soupy towards the end, remove the cover and raise the heat until it's less liquidy, but it should be like a thick stew.
  10. Serve with rice or couscous.
Notes
We count on the excellent leftovers, so I always make extra, but it is filling so portion size may be smaller for some. May also be made a few hours early, left in the pan on the stove and reheated to serve. For seitan recipe see Diane's post: http://www.vegetariat.com/2015/01/seitan/.

MCK

 

Jackfruit: The Largest Fruit in the World

img_0377I’d heard a lot about vegetarians using unripe jackfruit in the place of pulled pork because it can have the same texture. I had looked for canned jackfruit to no avail until a friend on Facebook (that most reliable of news sources) wrote that they had seen fresh jackfruit at 88 Ranch market in Temecula, a neighboring town.

Off Miranda and I went. Not only did we find amazing and wonderful produce and mushrooms there, but we found the jackfruit.img_0369 Jackfruit are the largest fruit in the world and are produced on the largest fruit-bearing tree in the world. The fruit can weigh 80 or more pounds. The more manageable one we purchased was a mere fifteen pounds.

img_0380Jackfruit has latex in its core and stem, so butchering one (does one simply slice something that large?) requires some planning.  We did it outside. img_0369Following Internet advice (which is always true and sound) (at least in this case it was) we spread out plastic with newspaper on top, covered our knife handles with plastic wrap, and used nitrile gloves. What I forgot to do was coat the knife blades with oil, but it all worked out okay.

img_0374Indeed, the inside was amazing.  The core in the center of the fruit did weep white latex which we wiped away. This fruit was ripe, although the bumpy outside had been green.img_0381 The scent was tropical and enticing. The fruit is actually the fleshy sections that surround the large seeds. This we tore out with our fingers. img_0382It was firm and yet soft, not mushy, and a light apricot color. The seeds are edible too. img_0396 We boiled a batch, then had to slip off their protective coating then pan-roasted them, and they tasted like baked potatoes with the skin still on.  img_0395We roasted more in the oven and they didn’t taste so great, but I think that was my fault not theirs.img_0392 I planted several, and one sprouted and is now in the greenhouse about two inches tall and wondering how far he fell from the tree.

img_0379The ripe fruit has a flavor that is both mango and pineapple. It is SO GOOD.  As it wasn’t goopy or full of juice, the fruit was easy to deal with. We lay most of it on cookie sheets, froze them and them put them in freezer bags. The frozen pieces taste like mango popsicles, and the fruit thaws without much change in texture; I brought some along for snacks on a trip. img_0390

The part that is used for pulled pork is the fleshy parts that weren’t pollinated and didn’t develop a seed. They can be cut out and marinated. As this fruit had ripened, these parts had a bit of a fruity flavor to them, but we used it anyway.

Clean up wasn’t as bad as we had thought. Throughout the process we had to switch gloves because the latex would make the fruit stick to them. The knife blades cleaned up after soaking in boiling hot water.

We also bought the canned fresh and unripe fruit, but haven’t tried them yet.

Jackfruit is mostly grown in Asia, but also has popped up in South America and even Southern California and Florida.

When jackfruit come back to the store, and the weather is warm, it will be a fine day for another butchering.  Or I can wait for a decade for my little jackfruit sprout to grow up and shade out part of the Finch Frolic food forest and produce monster fruit. Until then we have really superb jackfruit pieces frozen on which to nibble.

2016 Marketplace and Last Tours of the Year

Our Marketplace is extended to Sunday, Nov. 20th, 9 – 2!

img_0524At Finch Frolic we’ve come to celebrate the end of our season with a Marketplace. This year our Marketplace will happen one day only, this Sat. Nov. 19th from 8-3.  Finch Frolic is located at 390 Vista del Indio, Fallbrook, CA.  We’ll be selling our abundance. Here’s some of the goodies you’ll find:

Tiny Cocktail Mouse Melons (cucumbers… so cute!)

Amazing, milk-free Passionfruit Curd

Incredible tropical Guava Jam

Pickled Garlic

img_0508

Whiskey Cranberry Relishimg_0506

Nectarine Amaretto Jam

Tangy Plum Jam

Our very best dill Picklesimg_0517

Jelly Palm Jelly img_0500

Spicy Jalapeno Carrotsimg_0519

Hand-grated, homegrown organic Horseradish Sauceimg_0529

Guava Halves in Simple Syrup

Guava Paste squares – eat as is or put them in baked goods, or pair with slices of cheese. Ummm!img_0537

img_0544

Frozen Passionfruit Juice cubes

Our famous Pomegranate Gelato

Frozen Pomegranate Arils, all ready to sprinkle on your baked goods or mix in a salad or stuffing.

Clear, amazing Guava Jelly

Frozen Plum, Guava and Peach slices

Frozen strained cooked organic home-grown pumpkin, all ready for a pie or bread!

Our best-selling Cranberry Biscotti

Gingerbread Houses. Pair them with our Passionfruit Curd for a memorable dessert!

Lilikoi (Passionfruit) Poundcakes. Small amazing tropical bundles of yum.

Guava Sauce, like applesauce but guava. Very low sugar!

Fresh Jerusalem Artichoke (Sunchoke) roots. Cook them or plant them!

Layered Curry Mix – a sensual trip to the Middle East, either layered in cute little jars for a gift or in bags for use at home. Make a curry with these organic spices!

Lime Juice Cubes

Candied Orange Peels. From our organic oranges. A much better stocking stuffer than hard candy. Or top your baked goods with a twist.

Fresh, fragrant guavas, both white and pinkimg_0541

Fresh kiwanos, those thorny African fruit that sell for a fortune at the stores.

And more!

Plus, we’ll be selling some knick-knacks, and a few garage sale items . A punching bag anyone?

PLUS, we’ll have a selection of native plants lovingly grown locally.

And we’ll have amazing succulents from our neighbor Rosa of Roja’s Succulents. You’ll pass by her business on the way in, so please stop by on the way out and see her incredible inventory of plants, all organically hand-grown by Rosa. I never loved succulents until I saw her collection, and her very low prices!

Except for the gelato, we’re dairy (milk) free this year. We use organic eggs from cage-free hens, and otherwise use vegan butter that I make at home which is coconut-oil and rice milk based.

Our last two tours of the year (the garden closes from Thanksgiving until March 1.  We will still be available for consultations and appearances) will be this weekend, Nov. 19th and 20th, both at 10. [UPDATE: THE SATURDAY TOUR IS FULL. THERE IS STILL ROOM FOR THE SUNDAY TOUR]. The tours are our usual 2-hour concentrated Intro to Permaculture walks through the garden. The tours cost $15/adult and you will come away with so many ideas and so much information that you’ll spend the next week working in your garden! Please RSVP for the tours to dianeckennedy@prodigy.net.

Your continued support helps Miranda and I keep our consultation and tour prices low, and enables us to keep teaching and spreading the word on permaculture. So thank you!

Ghostly Spring Rolls

img_0469Vegetariat began as mostly a food blog. Now I talk more about growing food than cooking but if you go through the archives you’ll find a lot of recipes. This one I thought was so cute that I had to pass it on.
My daughter and I wanted something savory, vegan and spooky to bring to a Halloween potluck. We saw lots of Pintrest tags for apple slices with teeth, green pepper faces oozing spaghetti and all kinds of cheese or egg eyeballs.
Miranda had made some Thai spring rolls for my birthday last week, which are a big favorite of mine. I liked how you could see the veggies through the rice paper. Then I thought what if something spooky was peering through the rice paper wrapper? A ghostly figure. Then I thought of these wonderfully large King Oyster mushrooms we bought at 88Ranch Market and I knew what I wanted.img_0465
I sliced the mushrooms very thinly. img_0461To cut out the eyes and mouth at first I used a knife, then tried a hole punch, and finally used the end of a plastic straw which worked beautifully.img_0458 I simmered the mushrooms until tender in vegetable broth, sesame oil and Bragg’s Amino Acids. img_0464Then they were set on paper towels to dry and to cool. We also prepared the other ingredients: cilantro, Thai basil, strips of chive, soaked rice noodles, lettuce, bean sprouts, grated carrot and crumbled tofu cooked in sesame seed oil and lite Soy Sauce.
Spring rolls are not cooked. They are a bunch of flavorful and aromatic herbs and veggies wrapped in a clear rice paper wrapper. These wrappers come in hard, brittle sheets. You carefully dip them one at a time into hot water and they quickly become translucent and soft.img_0466 This is the tricky part, getting them on a surface to fill and fold without allowing it to stick onto itself. If one hangs up too much, dip it back into the water and you can gently pull creases out then.
We put a mushroom ghost 2/3rds of the way up, and the rest of the filling just below that. img_0467Don’t overfill, and keep a margin on either side for folding. Beware of stems that might poke holes into the wrapper. To fold, you fold in either side first. Then fold the bottom up until it covers 2/3s of the rest, then roll up. The filling should be neatly tucked away and the ghost peering out. You can arrange the filling behind the ghost so that there are different backgrounds, such as a lettuce forest, creepy bean sprout tendrils or a haze of red carrot.img_0486
Serve the rolls with a peanut dipping sauce. We brought these to a potluck Halloween party and they all disappeared in a not-so-spooky manner!img_0471

If you don’t have big mushrooms available, then you can also do this with carrots very thinly sliced and handled the same way.

Here’s a quick recipe for the peanut dipping sauce, but there are many variations out there so try others:

Peanut Dipping Sauce
Recipe type: Sauce
Cuisine: Thai
Prep time: 
Total time: 
Serves: ½ cup
 
For use with Thai spring rolls.
Ingredients
  • 2 tbsp water
  • ½ cup chunky peanut butter (you can use smooth, but I like the chunks for more flavor)
  • 1 tbsp sugar
  • 4 tbsp vegetarian hoisin sauce
  • 1 tbsp lite soy sauce (or Bragg's Amino Acid)
  • 2 small garlic cloves (or 1 large), minced
  • 1 birds eye chilli, finely chopped (optional. We left them out)
  • 1 tbsp sesame oil
  • 2 tbsp lime juice
Instructions
  1. Mix all ingredients until the consistancy is like honey; you want it to stick but not clump.
  2. Garnish with crushed peanuts and sprigs of herbs or a piece of lime.

 

Just wanted to share our spooky treats that also were very healthy and so very tasty!

Our Annual Marketplace, and Last Tours of 2015

IMG_5608Our fourth-annual Finch Frolic Marketplace will take place Nov. 21 and 22nd from  9 – 2.  We’ve been working like little permaculture elves, harvesting, preparing fruit and vegetables, canning, baking, and inventing new recipes for your table and for gifts.  We have a curry spice mixture that is amazing.  Our record white guava harvest has allowed us to create sweet guava paste and incredible guava syrup.  We’ve pickled our garlic cloves, as well as zucchino rampicante, and our Yucatan Pickled Onions have a wonderful orange and oregano base that is fabulous.  Of course there is Miranda’s small-batch Pomegranate Gelato, Whiskey-Baked Cranberry Relish, and a selection of curds (passionfruit, lemon-lime, and cranberry).  So much more, too.  We’ll also be selling plants from several sources, and some collectibles and knick-knacks from my home.  Please come support a small business early – a whole week before Small Business Saturday!  Your patronage allows us to continue teaching permaculture.

Join us for a tour!

Join us for a tour!

Our last two Open Tours will also be held that weekend, each at 10 am.  The tours last about two hours and we should be having terrific weather for you to enjoy learning basic permaculture as we stroll through the food forest.  Please RSVP for the tours to dianeckennedy@prodigy.net.  More about the tours can be found under the ‘tours’ page on this blog.

Finch Frolic Garden will be closing for the winter, from Thanksgiving through March 1.  However, Miranda and I will still be available for consultations, designs, lectures and workshops, and we will be adding posts to Vegetariat and Finch Frolic Facebook (you don’t need to be a member of Facebook to view our page!).

Have a very safe and very happy holiday season.  Care for your soil as you would your good friends and close family, with swales, sheet mulch and compost, and it will care for you for years.

Diane and Miranda

Vegan Turmeric Milk: A Yummy Cold Remedy

Gingery turmeric milk is a delicious powerhouse in the war against colds.

Gingery turmeric milk is a delicious powerhouse in the war against colds.

 

Have a cold, or just near someone who has one?  Headache?  Aches and pains?  Digestive problems?  Here is a simple and very delicious East Indian recipe that mothers give their children when it is cold season.  It contains some powerful anti-inflammatories, namely turmeric and ginger.  I’ve written about how taking turmeric daily has kept my arthritic hands mobile and virtually pain-free.  Look up the health uses for turmeric and you will be amazed.  Black pepper helps activate turmeric, and since turmeric is fat-soluble it is best taken with a little fat in your meal.  The following recipe can be made in a few minutes and feels wonderful going down.  It was inspired by a post on Journeykitchen.com.  I used organic vanilla soy milk, because that is what I had.  You may use any dairy substitute that you want, but not non-fat.  If it is non-fat, then add a half teaspoon of oil (such as coconut oil) to the drink, or eat some on the side.

I make a big pot of this in the morning, strain it and then rewarm it during the day as I need it. The longer you simmer the spices, the stronger they become.  The ginger becomes a little hotter, and the others more bitter.   For children or those new to these spices, heat the spices in the milk 3-5 minutes before straining unless they like it stronger.

Turmeric is a bitter yellow root that can be cooked with, or more commonly is found dried and ground  to use in curries and as a colorant.  Where do I even begin to list its benefits?  As I previously mentioned turmeric is used for arthritis, heartburn , stomach pain, diarrhea, intestinal gas and bloating, loss of appetite, jaundice, liver problems and gallbladder disorders.  It is also used for headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, and cancer. Other uses include depression, Alzheimer’s disease, water retention, worms, and kidney problems.  Turmeric can be applied to the skin for pain, ringworm, bruising, eyeinfections, inflammatory skin conditions, soreness inside of the mouth, and infected wounds.  It is used as a facial to help skin and give darker skin a glow (I used it on my pale face and came up yellow for a few washings, but with nice skin!).

Ginger helps with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain, but is especially known for relieving nausea. I ate a lot of ginger during my pregnancies, and now we have some in the car to treat motion sickness.

Adding organic honey as a sweetener really boosts the healing power of this drink.  Honey – and not the processed mass-produced kind, but unheated organic honey – has anti-fungal, anti-septic, and anti-microbial properties that really help soothe a sore throat and kill germs.  The glucose and  fructose are absorbed by the body at different times so  that the energy  they provide is slow and long-term -not the high and low that granulated sugar provides.

Cloves  are anti-fungal, antibacterial, antiseptic and analgesic. They’re packed with antioxidants and are good sources of minerals (especially manganese), omega-3 fatty acids, fiber and vitamins.

Peppercorns help turmeric work, are anti-inflammatory, carminative, and aid digestion. They are also an excellent source of many B-complex groups of vitamins such as Pyridoxine, riboflavin, thiamin and niacin, and are a good source of many anti-oxidant vitamins such as vitamin-C and vitamin-A, and in flavonoid polyphenolic anti-oxidants that help the body remove harmful free radicals and help protect from cancers and diseases.

Cinnamon has been used to reduce inflammation, it has antioxidant effects, and fights bacteria, and may lower cholesterol.

Cardamom is rich in nutrients such as iron, calcium and magnesium, potassium, manganese, many vitamins such as C, and is a co-factor for the enzyme, superoxide dismutase, a very powerful free-radical scavenger.

Cayenne is rich in capsaicin. The pepper also contains vitamin C, vitamin B6, vitamin E, potassium, manganese, and flavonoids (anti-oxidants), and has long been used to ease pain, headaches and to increase circulation. If you don’t use hot peppers regularly, please add just a few grains to the milk and work your way up.

If you are recovering from stomach distress and need some bland, comfort  food, please investigate this recipe for jook, a wonderful cooked rice dish.

My best wishes for a healthy and happy day!

Turmeric Milk
Author: 
Recipe type: Beverage; Vegan
Cuisine: East Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
This quickly made hot drink will help ward off colds, or bring relief if you have one. The inspiration came from Journeykitchen.com.
Ingredients
  • 2 cups whole or low fat (not non-fat) organic soymilk, rice milk, nut-milk, or other non-dairy milk
  • 1 teaspoon ground turmeric
  • 3 black peppercorns
  • 3 cardamon pods, cracked
  • 3 whole cloves
  • ½ inch fresh ginger, peeled and chopped
  • ⅛ teaspoon ground cinnamon (or a fingernail-sized piece of cinnamon stick)
  • Pinch of saffron (optional)
  • A couple drops of vanilla (opt.)
  • Cayenne to taste (opt.) (start with a few grains and work up)
  • Organic honey, brown sugar or other sweetener to taste (opt.)
Instructions
  1. Lightly crush the peppercorns, cloves and cardamon pods
  2. In a small saucepan, combine all ingredients except for sweetener.
  3. Gently heat and allow to simmer for 5-10 minutes.
  4. Add sweetener to taste. If adding organic honey - which is a healing force on its own - stir it in as the milk is off the boil. Boiling will kill the beneficials in the honey.
  5. Strain into cups and serve.

 

Seitan: An Easy Mock Meat

A juicy seitan sandwich is really, really good.

A juicy seitan sandwich is really, really good.

For the past year I’ve been making my own vegan meat out of organic vital wheat gluten.  This meat is called seitan (pronounced, humorously enough, say-tan, just like the fork-tongued guy in red).  If you’ve eaten mock meats, especially in restaurants, you’ve most likely have eaten seitan.

I am not gluten intolerant, and I know that the current ‘epidemic’ of celiac disease is not what it seems.  People eat far too much wheat in their diets, and that wheat is not only genetically modified, but sprayed with herbicides and pesticides, then processed until it has to have nutrients added back onto it to qualify as food, and then it is shipped and stored.  The consumer has no idea when that poor tortured grain actually came forth into this world.  As my good friend Bill says, “You can’t see the farm in it.” I believe that when people eliminate wheat from their diets they feel so much better because they aren’t eating all those hamburger buns, batters, snacks and other empty-calorie foods.  They are also reducing the amount of pesticides and herbicides they consume.

I know about developing an intolerance to food.  I’ve developed an intolerance to soy milk (organic, mind you), which made me realize how much of it I have been consuming. Now I drink rice milk or water mostly, and manage my soy intake while keeping an eye out for other products I may be indulging in too much.  My grandfather Walter Brower in the 30’s had developed a bad dermatitis. He was in the hospital with it, being treated for all kinds of things with no relief.  He was missing work, and he was the sole supporter of his family.  Finally someone recommended that he visit a chiropractor… a chiropractor?  For a skin condition?  In the 1930’s? This was radical thinking. Thankfully he was desperate enough to go.  He visited the chiropractor’s office, sitting across from him at his desk, and told the doctor about his affliction.  The chiropractor asked what he did for a living.  My grandfather was a delivery man for Bordon’s milk.  The chiropractor said that my grandfather had developed a milk allergy due to all the dairy products he consumed.  My grandfather went off dairy, and the skin problem disappeared within days.  (This was at a time before cows were fed pellets of corn and chicken feces laced with antibiotics as they are today, too.)

All that said, I make my own meat with organic products, as well as my own vegan butter , and am now experimenting with vegan cheese (more on that later).  Do I have a lot of time on my hands?  No.  I spend a couple hours once a month making the seitan and the butter, enough for a month, and freeze both.

Seitan isn’t pretty before it is cooked.  It is grey and spongy.  However compare it to the flesh of a butchered animal and it is beautiful.  You can buy vital wheat gluten just about anywhere now, but different brands have different quality.  I use Bob’s Red Mill which has outstanding flavor and never gets rubbery.  I also use Bragg’s Liquid Aminos instead of soy sauce, tamari and often other salt.  It is organic and nutritious, and a little bit brings out the flavor of soups, main dishes, salad dressings, scrambled eggs, and anything its added to.  Compare prices online for both; Amazon.com has good deals if you want to buy a lot.

When seitan is frozen, the patties are quickly thawed in a lightly oiled pan.  The ‘meat’ is juicy, flavorful and delicious, and can be used in place of chicken strips, ground up instead of meat for stuffing or sausage, used as is in a sandwich or hamburger, or cubed for stew, curry… whatever.  The problem I have is wanting to eat it too often!

Basic Seitan
Author: 
Recipe type: Main Dish
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Organic vital wheat gluten makes a yummy, all-purpose meat substitute for very low cost.
Ingredients
  • 2 cups organic vital wheat gluten
  • 1 teaspoon organic crushed dry rosemary (or minced fresh)
  • 1 teaspoon organic dried thyme
  • 1 teaspoon organic dried rubbed sage
  • ¼ teaspoon organic cumin seed, lightly crushed
  • ¼ teaspoon organic garlic powder
  • 2 cups water
  • ⅓ cup Bragg's Liquid Amino Acid (or tamari sauce, but it is saltier)
  • 8 cups water
  • ¼ cup tamari sauce
  • ¼ cup Bragg's Liquid Amino Acid
  • ½ teaspoon organic onion powder
  • 1 4-inch piece dried kelp (kombu) (you may omit)
Instructions
  1. In a large non-reactive bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed and garlic powder. In a measuring cup mix the 2 cups water with the Bragg's. Quickly add the liquid to the dry and working fast mix thoroughly. The gluten will develop quickly; use your hands to work it to make sure there are no patches of dry gluten. There should be extra liquid. The gluten will be rubbery. Shape the gluten into a long loaf, about 3 inches in diameter. Allow to rest while you make the broth.
  2. In a tall stock pot combine 8 cups of water with the Bragg's, tamari, onion powder and kombu and bring to a boil.
  3. Cut gluten log into slices no wider than ¼ inch, or in strips (you can always cut the finished patties into strips later). Individually drop pieces into boiling stock (they'll stick together otherwise). Reduce heat to low, cover and simmer for 45 minutes. Drain and either store seitan in refrigerator in some broth for no more than 5 days, or layer seitan patties flat in a plastic freezer bag laid on a cutting board or plate and freeze. When frozen gently break apart patties in the bag and keep frozen, taking out what you need. Patties can be heated quickly in a pan, sliced and stir-fried, thawed and breaded and baked or fried, or used any way you'd like.

I tried several seitan recipes, most of which were either too bland or too strong and muddy flavored.  This recipe I really like for all-purpose, chickeny seitan.  I freeze the finished slices flat in a plastic bag so I can pull out however many I need whenever I want them.

Finch Frolic Marketplace, Revisited

Wonderful, tasty winter squash of all kinds!

Wonderful, tasty winter squash of all kinds!

Due to popular demand, we’re having one more short Marketplace this Saturday, 9 – 1.

Join us on Saturday, November 29nd  from 9-1  for the annual Finch Frolic Marketplace, the Extended Version!  We’ll have for sale fresh and prepared foods straight from our permaculture gardens.  All are excellent gifts, or will grace your holiday table. We’ll have the much-desired Pomegranate Gelato again, and new this year, Passionfruit Gelato!   Squash, fruit, veg, preserves, passionfruit curd, baked goods, and much more.

Herbs, veggies, frozen juice, gelatos, curds, jams, preserves... and much more!

Herbs, veggies, frozen juice, gelatos, curds, jams, preserves… and much more!

Finch Frolic Garden is located at 390 Vista del Indio, Fallbrook, CA.

Directions:

Finch Frolic Garden is open by appointment only for tours, lectures and other activities.  The address is 390 Vista del Indio, Fallbrook, CA  92028-2548.  Please call only if you are lost or delayed; we use our house phone only and are often not inside.  Please use the email above for any other communication.

From the North (Temecula and above): take 1-15 South to Exit 51 and turn right.  Make the next right onto E. Mission Rd/County Hwy-S13.  In .8 of a mile turn left onto E. Live Oak Park Rd.  In 1.6 miles turn right onto Alvarado St.  In .7 miles at the top of the hill turn left onto Vista Del Indio, at Roja’s Succulents.  Make the very first right; 390 is at the end to the left.

From the South (Escondido and below): take I-15 North to Exit 51 and turn left over the freeway.  Make the next right onto E. Mission Rd/County Hwy-S13.  In .8 of a mile turn left onto E. Live Oak Park Rd.  In 1.6 miles turn right onto Alvarado St.  In .7 miles at the top of the hill turn left onto Vista Del Indio, at Roja’s Succulents.  Make the very first right; 390 is at the end to the left.

From the West (I-5): take CA-76 East, Exit 54A and drive for 12.6 miles.  Turn left onto S. Mission Road/County Hwy S13 for 4.1 miles.  Turn right onto S. Stagecoach Lane (at the high school).  In 2.8 miles turn right onto Alvarado St.  At the top of the hill turn right onto Vista del Indio, at the Roja’s Succulents sign.  Make the very first right; 390 is at the end on the left.

 

Making Ethical Butter

Vegan butter!

Vegan butter!

I’ve labeled myself an ‘ethical vegetarian’ for nearly two decades.  I stopped eating animals when I became horrified at the dichotomy of having glue traps under the house to catch wild rats and mice (and any poor, poor animal that happened upon it, such as lizards. Glue traps are horrendously cruel. I hadn’t put them there.) and a cage with an exercise wheel and specialty food for ‘pet’ mice in the bathroom. Justice is a man-made effort, and by not eating animals I was no longer approving of mass torture by buying into it. Although I no longer ate animals, I have still indulged in animal products, namely dairy products. Slowly it has sunk in how badly animals are treated for those, too. As someone who loves cooking, it has been difficult for me to wean away from dairy products. Butter is especially difficult. Unlike hens who have been bred to continuously lay without needing the services of a rooster, dairy cows must be lactating to produce milk. Cows are usually artificially inseminated, then after giving birth their calves are replaced by milking machines. The calves are most often slaughtered for veal. This process is repeated until the cow is used up from the constant pregnancies and lactating, and then she is slaughtered. This horrible practice is disguised by advertisements showing happy cows grazing in fields. That is a fantasy. ‘Grass fed’ and ‘pasture raised’ are sly terms that give you an image that is nowhere near to the truth. Please read Michael Pollen’s Omnivore’s Dilemma to understand where your food comes from and why.

To find an acceptable butter substitute has been an expensive and frustrating endeavor.   For awhile I used a dairy substitute from Trader Joe’s, who I swear keeps tabs on what I buy the most and then discontinues it. All other butter substitutes either taste horrible, can only be used for spreading, or more commonly contain palm oil. The sudden fad for palm oil has created extreme clearance for the growing of palm in the areas which are habitat for the orangutan; indeed, if we don’t curtail our consumption of palm oil quickly the orangutan will go extinct within our lifetimes.

I finally found a recipe for a butter substitute that works pretty well for both spreading and baking. It is made mostly of refined coconut oil. At this point coconut oil is sustainably produced – please make sure that you support companies that do so. Refined organic coconut oil has no flavor or scent; unrefined has a mild coconut flavor and a toasted coconut scent. If you are using a batch of this butter for baking where coconut flavor is desired, then use the unrefined.

This recipe is by no means my own. I found it and a detailed description of the science behind it at VeganBaking.net . There are several options listed and a lot of cooking science behind the butter.

The mouth-feel is amazingly creamy and satisfying.

The mouth-feel is amazingly creamy and satisfying.

I used the basic recipe, Regular Vegan Butter, Coconut Oil Base. The recipe calls for curdling the soy milk, which will drive the butter flavor. I tried the full teaspoon of cider vinegar, then half cider vinegar and half coconut vinegar, then just half a teaspoon of coconut vinegar, and finally no vinegar, and thus no curdling, at all. I found for my taste that the vinegar flavor carried through and was much too dominant. Even at just half a teaspoon it was so noticeable to me that I didn’t like it on toast. It was good, however, when my daughter used it on sourdough and topped it with fresh avocado. The slight vinegar flavor enhanced the avocado deliciously.

The batch I made without vinegar seemed perfect. The mouth-feel of this butter with or without the vinegar is creamy and all that a high-fat butter should be. It looks, cuts and spreads like butter. The flavor is creamy and very mild, almost like a slightly salted sweet butter. This was a winner for me. For the soy milk I used Trader Joe’s Organic Plain, which does have some sweetener in it. I’ll try with an unsweetened plain organic soy milk another time.

I keep my butter on the counter. I know that organic butter holds its shape better in the heat than processed butter, but both stay stable unless the temperature is in the 80’s. Coconut oil melts at 76F, and in my summertime Southern Californian kitchen, this vegan butter must be kept in the refrigerator. The butter is hard when needed, so the next batch I will take the author’s advice and swap out a tablespoon of coconut oil with regular oil to make it more spreadable.

I wanted to test the butter in cooking and baking. I melted it in a pan and cooked eggs and other breakfast items in it successfully. I used it on toast and on mashed potatoes with great success. The experiment with shortbread cookies went wrong, however, but I don’t think that that was the butter’s fault. These were lemon rosemary shortbread cookies, and contrary to my baking sense I followed the author’s (another blog) directions and didn’t sift the powdered sugar before adding it. There were lumps, therefore, in the batter and I mixed it extra to try and beat them out, which I believe was responsible for making the cookies tough. They were flavorful, but not crumbly. Oh well, I’ll just have to try again! The cookies rolled out, cut, and baked well, retaining their shape and performing as well as with cow’s butter.

Shortbread didn't spread using this butter, which was great.  I don't have a finished photo of the lemon-rosemary cookies because,  well, they were eaten.

Shortbread didn’t spread using this butter, which was great. I don’t have a finished photo of the lemon-rosemary cookies because, well, they were eaten.

As with all substitutions, there is always a difference and vegetarians and vegans have to embrace it. Of course fake bacon and ground ‘meat’ is not quite the same: the great part is that it is far more healthy for your body (lower fat, few preservatives if any, often organic, and not the pesticide-drenched and drugged animals that people eat) and doesn’t perpetuate the extreme cruelty to animals about which humans have become nonchalant. Yes, other animals aren’t kind when feeding off of other animals (those which aren’t vegetarians). Yet we as humans have the option the others don’t, to make eating choices.

Here is the basic revised recipe; please see the original blogpost on VeganBaking.net and give the options a try. I found xanthan gum from Bob’s Red Mill at my local grocery store, and liquid lecithin and coconut vinegar online through Amazon.com.

You can double or triple the recipe with no problem!  Enjoy.

Recipe update: I’ve since made some changes to the recipe, exchanging some vegetable oil for some coconut oil for more spreadability, and adding a little more salt for a more satisfying (to me) taste when spread on toast.  I’ve been using this butter for a month now, and have noted that: when melting in a hot pan it will brown faster than regular butter, so keep the temperature down, that it will melt and separate at room temperature (its summer now, so the kitchen is usually in the 70’s – in the winter it will be different) so I keep it in the refrigerator.  I found butter stick molds that have the teaspoon markings along the side, so I’ve made 8x the original recipe and poured it into the butter molds, then wrapped each unmolded stick  in wax paper and frozen them.

Vegan butter sticks with teaspoon markings along the side for ease in baking.

Vegan butter sticks with teaspoon markings along the side for ease in baking.

I’ve also poured it back into the cleaned coconut oil jars and frozen them, keeping one in the refrigerator for unmeasured use.  I’ve used it along with a non-dairy creamer in the  Chocolate Ganache recipe and it is very chocolaty, but not as rich as the original.  Part of that is due to the creamer; heavier creamer will produce creamier results, but in no way was it disappointing.  It was very tasty, but not as heavy.  When refrigerated it didn’t solidify as much as the other, so more chocolate might need to be added depending upon the type of creamer used but it was still spreadable and yummy.

Another Recipe Update:

I’ve been making the butter with unsweetened organic rice milk and it turns out well.  At first it tasted too light to be satisfying, but when I had dairy butter at a restaurant it tasted greasy and heavy – my taste buds wanted the vegan butter!  I found out that even when the kitchen is colder than the melting point of the coconut oil, it isn’t a good idea to leave the butter refrigerated because unlike dairy butter it will grow mold.  The rice milk butter with the increased vegetable oil makes it perfectly usable from the refrigerator.  I make sticks and freeze them in a freezer bag for baking and pour the rest into glass jars with screw-on  caps for spreading.  The jars are kept in the freezer until needed, then switched to the refrigerator.  I’ve made biscuits, cookies, cakes, scones  and breads  with this butter, and with proper  handling they all come out just fine.  We offered both dairy and vegan butter to our holiday guests and they didn’t detect much of a difference.  Since vegan butter is so much lower in calories, and coconut oil is so good for you, I  don’t have to hesitate to use it.  It is actually part of my weight maintenance  program!

Ethical Butter
Author: 
Recipe type: Condiment
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
 
A wonderful vegan butter with no palm oil, but lots of options. My version is without curdling the soy milk. Please see the original excellent post for more explanations and options.
Ingredients
  • ¼ cup + 2 teaspoons organic plain soy milk
  • ¼ + ⅛ teaspoon salt (I increased the total salt to ½ t. for spreading butter)
  • ½ cup + 2 Tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted to room temp. (For more spreadability, I used ½ cup coconut oil and changed the 2T and 1 t to vegetable oil, along with the following 1 T for a total of 2 Tablespoons and 1 teaspoon vegetable oil.)
  • 1 Tablespoon vegetable oil or light olive oil
  • 1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
  • ¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder (I used xanthan gum)
Instructions
  1. Combine soy milk and salt in a food processor or blender.
  2. Melt the coconut oil until it is just room temperature and barely melted.
  3. Add the coconut oil and the rest of the ingredients to the soy milk.
  4. Blend or process for about 2 minutes on low.
  5. Pour into ice cube trays, or into butter molds or trays.
  6. Freeze until firm, about an hour.
  7. Serve.
  8. Keep wrapped in refrigerator for a month, or frozen for a year.
  9. Makes one cup.