The Farmer’s Market

This week, Jason and I started a new tradition. On weeks when he is in town, we are going to start traveling to some of the many Farmers’ markets around town. We started off with one in downtown Phoenix. It is getting hot here, so perhaps that was why it was smaller than I expected. There were only about 6 or so booths with vegetables in the whole market. Some of those had veggies that looked questionable at best, so that narrowed down the field more.
 

Still, there were good and tasty things to be purchased. We bought some greens, beets (golden and organic), some heirloom tomatoes, and had samples of salts and dates. We also found two bottles of local wine to be savored for our 3^rd dating anniversary, coming up in a few weeks.

 

When we got home, I was hungry so I made a salad. I used BBQ seitan from Trader Joes, a little salad dressing, a little BBQ sauce and went to town with the other ingredients. It was both light and filling, and less than 200 calories.  

Next time you’re bored and have time, see what activities you can do to inspire you with food. Have you been to the market to just look around? Do you find veggies beautiful? What makes you want to play with food, or make great salads?

Food for Friends

I know that many of you who read my blog know I am a gamer, and several of you are gamers, too. Typical game food has not evolved much out of the realms of college dorm rooms – beer, pizza (purchased on sale at Dominos or Pizza Hut), and sometimes Taco Bell. Jason and I are trying to change what it means to have ‘game food’. The food we serve to our friends on Game Night is healthy, delicious, and fresh.

Friday once a month, we have board game night were our friends come to hang out, play a few games, and have some munchies. This was my month to cook, so I made an olive sun sandwich with kalamata olive bread and sun dried tomato tapenade, ‘meatball’ subs with yellow tomato sauce Jason made with tomatoes from our garden, sprinkled with fresh basil and green olives stuffed with garlic. On the side I had a simple salad of organic baby greens and a melon salad sprinkles with lime juice and mint.

None of our gamer friends are vegan, but people know good food when they see it. Our friends snapped up dinner, plate after plate (Jason and I ate more than one plate, too). When you are having friends over, if you’re vegan, don’t worry about what your friends will eat. Just give them delicious food made with love and have fun! That is what food is for – fueling good times.

Star Wars!

I love food, and I love Star Wars. Behold my new Star Wars lunch box with sandwich cutters. I plan on using these cutters for cookies, sandwiches, and even pizza after it is cooked! Look for that in the upcoming issue of the Vegan Culinary Experience.

Banana Bread

Hi Everyone! I know everyone has their own recipe for banana bread, but this one is mine. It makes great sandwiches, isn't too sweet, and isn't dense or wet like some other recipes out there.

Banana Bread

Makes 1 loaf

½ cup of granulated sugar

¼ cup of packed brown sugar

½ cup of vegan butter, room temperature

2 medium mashed bananas

2/3 cup of vegan milk

1 teaspoon of apple cider vinegar

1 teaspoon vanilla extract

½ teaspoon almond extract

2 cups of all purpose flour

½ cup of chopped walnuts

1 tablespoon corn starch

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon oil

Select a 8X4 or 9X5 baking dish. Use the ½ teaspoon of oil the coat the bottom of the dish. Preheat the oven to 350 degrees. Combine the apple cider vinegar and vegan milk. Set to the side. Use a mixer to combine the granulated sugar, the brown sugar, and the vegan butter. Beat until light and fluffy. Add the bananas and mix until combined. Add the vegan milk/apple cider combination, along with the vanilla and almond extract. In a separate bowl, add the flour, baking soda, baking powder, salt, corn starch and walnuts. Combine. Then add the dry mixture slowly to the wet mixture. Place in the baking ban, and bake at 350 degrees for about 60-70 minutes, until a toothpick placed in the middle comes out clean. Remove from heat and cool before removing from the pan or slicing.

Inspiration

One of the major reasons I love food is because I love life. It sounds cliché, but it is also true. Food nourishes the body and soul. Today I was out delivering the mea service and I had a few things that knocked me on my booty and made me think. As I was getting food to my friend Fred, he told me about a medical mistake that his doctor did that caused Fred to spend five days in the hospital. Instead of getting mad, Fred just wanted to be calm and learn from the experience. He’s a better soul than me, I would be pi$$ed. I also saw how much a vegan diet has helped him heal, and that inspired me to get back in the kitchen and create more.

Then I was getting food to our customer Steve. It’s almost 95 in Phoenix today and my black car was not terribly cooler inside. I was thinking about how much I hate Phoenix this time of year when I looked across the street and saw it was irrigation day in the neighborhood. There are no lakes or even ponds anywhere near where I was, but there was a couple of ducks, a male and female, playing in the three inches of water that the neighbor had on his grass. They were quacking , walking around, helping themselves to bugs that were coming out of the ground and in general, being cute as anything. They were finding the joy in a bad situation they were not designed for, but still making a go.

So if I can’t be inspired today, there is something wrong with me! Yes, it is hot and life is not all as I would want it 100% of the time, but I can learn and grow. Then, I just need to find a flooded yard to go play in.

Sunday Update

Today I worked on our meal service with Jason. I made a wonderful pozole, or at least a heavily Madelyned version of one, a nice traditional Mexican soup, and a tasty Stir-Fry with just a hint of all spice, which goes amazing with the flavor profiles of the soy sauce and rice wine vinegar. I’ll get pictures of it all tomorrow and start positing those up.

Also, Jason got me a sandwich press! It is red and shiny and more romantic than roses! He had a bit of a bad day yesterday when the tire on our car blew out (he and the car are ok) so I made him hot grilled sandwiches when he got home. With that press, I am going to start working on the sandwich book more. I have a great idea for a sandwich with grilled pineapple, so look for that coming soon.

Back to work with me. I’ll start getting pictures up tomorrow.

French Dip and Tacos

We are getting ready to get together at my house and chow down on wonderful vegan tacos. Jason is treating us with Carnitas and his equally delicious Tacos Veracruz. All Jason's dishes deserve to be capitalized, but these more so. I don't have pictures yet, so you will have to take a look at the French Dip sandwich I made for my new book. There is a mushroom secret to it, inspired by the lastest issue of the Vegan Culinary Experience magazine. I have to say, it was delicious!