When I first saw this Variety Big Box lunch from KFC advertised, my first thought was total disgust. I mean, have you looked at this lunch, that is meant to feed one human? No wonder we have an obesity problem on our hands. Who eats this crap? And more importantly who encourages us to eat this?
Who can possibly fit this in their body. Answer, many more Americans than you can imagine. And probably an entire village in Africa.
Who needs 3 types of fried chicken with a biscuit, gravy and mac-n-cheese? I guess obese people think they do, or at least that's what KFC is gonna tell you. What ever happened to a balanced plate? Where are the veggies? Oh, that skinny green leaf in that bulky sandwich hardly counts. And coleslaw slathered in artery-clogging mayo hardly constitutes a vegetable.
Oh KFC, just because you've so courageously stopped debeaking birds does not mean you have to serve more to the masses. It's counterproductive. And you are hurting people by serving this. Heart-attack on a plate, coming up.
Wednesday, January 21, 2009
Sunday, January 18, 2009
How cold is it?
It is so cold that when I went to use the bathroom at work yesterday the water in the toilet was frozen. Yikes!
Wednesday, January 14, 2009
out on the town; living the vegan loca
Over the last couple weeks, I've found myself venturing out on the town a bit more than usual. I've been hunkered down most of the season, eating at home most nights because I've been so involved in the raw foods lifestyle to take notice of much else. I might as well be an alien in my own city, as raw foods are very elusive. Birthdays, holidays and a general malaise over the state of affairs has taken me to the streets.
Last week, my friends and I checked out Apothecary, or APO bar as it is confusingly referred to. Let me just preface by saying that my friends were certain they had walked straight into a scene from The Shining, complete with a weird, Frankensteinian bartender, but all that aside, it is worth checking out.
Apothecary makes drinking seem healthy. I indulged in one concoction made for healthy skin, with organic vodka, cucumber juice, aloe vera and a bunch of other little ingredients encased in amber vials and employed with droppers.
My friends had other cocktails made with gin and tequila, both chock full of ingredients I like to see, like lemon verbena, echinacea and Valerian. I'm hooked on APO bar and am secretly planning my June birthday on their roof deck.
After cocktails, we mosied across the street to Bindi, a nouveau Indian restaurant and byob. A delicious bottle of chilean reisling complemented the spicy dishes. I chose Bindi, because I always notice they have a vegan option. Not the night I went, alas, but the staff was quite knowledgeable about what my options were. Even though I could have had the pumpkin curry, I'm on a strict no-tofu diet and opted instead for this massive vegan sampler dish that I could've easily finished if I didn't feel like such a pig. For a starter I had a salad of beet and jicama with a minty, tamarind dressing that was killer (and raw!). The entree consisted of about 9 little silver tureens, including chutney, chana, lentil bread, delicious basmati rice with raisins and a whole host of other treats. The only item I wasn't crazy about was the bread, because it was obviously deep-fried, which I avoid at all costs, and tasted like burnt oil. I will definitely will make the trip back. It's so hard to eat Indian vegan, because of the oft-heavy-handed ghee in vegetarian dishes, that has left me very ill in the past, so I'm happy to find this wonderful little place that went the extra mile for vegans.
Later in the week, I checked out a new vegetarian restaurant in Philadelphia, Mi Lah on 16th between Locust and Walnut. The place is simple and should succeed as a nice place to lunch in center city. I should first preface by saying that there was only one item on the menu that was vegetarian, all else was vegan, all desserts vegan and it is byob. yippee, more for me.
I ended up with a great spinach salad with avocado and mango with a slightly spicy dressing (raw), you can get salads in two sizes which a another good option. I also tried the pad thai which was everything you could ever want in pad thai. All the flavors melted together and made my mouth very happy. I will definitely be making Mi Lah my new place to meet for lunch.
Although it might sound like it has an Asian flare, it really doesn't, with dishes like African stew, pot pie, pizzas and sandwiches peppering the menu. The chef, formerly worked at Philadelphia's Horizon's vegan restaurant, which gives him eve more clout, in my book.
Provided I have no other birthdays or events in the coming weeks, I will be strictly concentrating on new raw creations, but it is also wonderful to see and support vegan ventures in my carnivorous city.
Last week, my friends and I checked out Apothecary, or APO bar as it is confusingly referred to. Let me just preface by saying that my friends were certain they had walked straight into a scene from The Shining, complete with a weird, Frankensteinian bartender, but all that aside, it is worth checking out.
Apothecary makes drinking seem healthy. I indulged in one concoction made for healthy skin, with organic vodka, cucumber juice, aloe vera and a bunch of other little ingredients encased in amber vials and employed with droppers.
My friends had other cocktails made with gin and tequila, both chock full of ingredients I like to see, like lemon verbena, echinacea and Valerian. I'm hooked on APO bar and am secretly planning my June birthday on their roof deck.
After cocktails, we mosied across the street to Bindi, a nouveau Indian restaurant and byob. A delicious bottle of chilean reisling complemented the spicy dishes. I chose Bindi, because I always notice they have a vegan option. Not the night I went, alas, but the staff was quite knowledgeable about what my options were. Even though I could have had the pumpkin curry, I'm on a strict no-tofu diet and opted instead for this massive vegan sampler dish that I could've easily finished if I didn't feel like such a pig. For a starter I had a salad of beet and jicama with a minty, tamarind dressing that was killer (and raw!). The entree consisted of about 9 little silver tureens, including chutney, chana, lentil bread, delicious basmati rice with raisins and a whole host of other treats. The only item I wasn't crazy about was the bread, because it was obviously deep-fried, which I avoid at all costs, and tasted like burnt oil. I will definitely will make the trip back. It's so hard to eat Indian vegan, because of the oft-heavy-handed ghee in vegetarian dishes, that has left me very ill in the past, so I'm happy to find this wonderful little place that went the extra mile for vegans.
Later in the week, I checked out a new vegetarian restaurant in Philadelphia, Mi Lah on 16th between Locust and Walnut. The place is simple and should succeed as a nice place to lunch in center city. I should first preface by saying that there was only one item on the menu that was vegetarian, all else was vegan, all desserts vegan and it is byob. yippee, more for me.
I ended up with a great spinach salad with avocado and mango with a slightly spicy dressing (raw), you can get salads in two sizes which a another good option. I also tried the pad thai which was everything you could ever want in pad thai. All the flavors melted together and made my mouth very happy. I will definitely be making Mi Lah my new place to meet for lunch.
Although it might sound like it has an Asian flare, it really doesn't, with dishes like African stew, pot pie, pizzas and sandwiches peppering the menu. The chef, formerly worked at Philadelphia's Horizon's vegan restaurant, which gives him eve more clout, in my book.
Provided I have no other birthdays or events in the coming weeks, I will be strictly concentrating on new raw creations, but it is also wonderful to see and support vegan ventures in my carnivorous city.
word to the wise; spreading the wealth
I was speaking with an acquaintance the other day about this horrible state of affairs our economy is in. We've just watched about 4 stores close on our block and the scent of fear is in the air.
She said, that although only one of her friends has been laid off so far, no one she knows is spending money.
Do you love that little boutique where you used to buy those cute t-shirts all the time. Well it's not gonna be there if you don't support it. I walk down busy retail avenues all the time, and each day, notice that one more has bitten the dust. I don't want my favorite soap store, gift shops or wine bars to close, and while I can't afford to spend money every day, I try to remember that since I do have a job and a steady income, these people need our support. So, next time you go to Target, or better yet, the Internet) for some cheap supplies you can also get at a neighborhood shop, think about the dozens of lives you are affecting by your decision, the impact on the value of your home in said neighborhood and the cost of shopping corporate. If you like the way little shops line your street and city, well, brace yourself, because pretty soon it might just all be Targets and Walmarts and we'll all look like little ugg-clad clones. Spend a little, save a lot.
The media won't tell you to spend right now, but you owe your community a little something, especially if you want that community to be in a good position when this all blows over.
She said, that although only one of her friends has been laid off so far, no one she knows is spending money.
Do you love that little boutique where you used to buy those cute t-shirts all the time. Well it's not gonna be there if you don't support it. I walk down busy retail avenues all the time, and each day, notice that one more has bitten the dust. I don't want my favorite soap store, gift shops or wine bars to close, and while I can't afford to spend money every day, I try to remember that since I do have a job and a steady income, these people need our support. So, next time you go to Target, or better yet, the Internet) for some cheap supplies you can also get at a neighborhood shop, think about the dozens of lives you are affecting by your decision, the impact on the value of your home in said neighborhood and the cost of shopping corporate. If you like the way little shops line your street and city, well, brace yourself, because pretty soon it might just all be Targets and Walmarts and we'll all look like little ugg-clad clones. Spend a little, save a lot.
The media won't tell you to spend right now, but you owe your community a little something, especially if you want that community to be in a good position when this all blows over.
Tuesday, December 30, 2008
Lollibomb rocks
My veg-curious friend gave me the best gift this Christmas: A collection of body creams from cruelty-free Brooklyn-based company Lollibomb! (This same friend, in the past year, has reduced her red meat and poultry intake almost entirely and confessed to me that she really feels a difference in her energy level, her complexion and general health. (yay veg!))
Back to Lollibomb: this vegan bath and body company whips up some deliciously scented, seriously creamy body butters. I'm not usually a fan of sweet body spreads, but this time around the winds have changed. So far I've indulged in Sweet Vanilla Bean and Sugar Rush body frosting, which nearly resembles actual frosting in texture, and I become pleasantly surprised, hours later knowing that I've carried that scent with me all day. It's not over powerful, but a little bit does go a long way. My skin is already softer and I smell good enough to eat!
Lollibomb for everyone. Check out their website for ridiculous flavors like Frosted Donuts and Gingerbread.
Back to Lollibomb: this vegan bath and body company whips up some deliciously scented, seriously creamy body butters. I'm not usually a fan of sweet body spreads, but this time around the winds have changed. So far I've indulged in Sweet Vanilla Bean and Sugar Rush body frosting, which nearly resembles actual frosting in texture, and I become pleasantly surprised, hours later knowing that I've carried that scent with me all day. It's not over powerful, but a little bit does go a long way. My skin is already softer and I smell good enough to eat!
Lollibomb for everyone. Check out their website for ridiculous flavors like Frosted Donuts and Gingerbread.
Monday, December 29, 2008
Vegan Pot Pie
I love a savory, steaming delicious pot pie. This year, although I've been raw for almost 9 months, I decided to stick with what I know people enjoy and make a vegan pot pie for Christmas Dinner.
I choose to use spelt flour, because it has more nutrients and is easier to digest than wheat flour. I also chose to use tempeh, because it is delicious and unprocessed. You can use tofu, if you prefer.
Vegan Pot Pie:
2 potatoes, diced (1 red, 1 white)
3 tsp extra virgin olive oil
1 C chopped yellow onion
1 C chopped carrots
4 C cubed tempeh * see note
1/2 C frozen peas
1/2 C frozen green beans
1 TBSP fresh parsley, minced
Gravy
1 vegetable bouillon, dissolved in 2 Cups boiling water
2 1/2 TBSP shoyu
1 tsp dried herbs (sage, thyme, oregano)
2 TBSP cornstarch or 4 tbsp arrowroot
1/4 C rice milk
salt and pepper
Crust:
1 C organic spelt flour
1/4 tsp sea salt
1/4 C olive oil
1-2 TBSP ice water *must be iced!
*note: Start by boiling tempeh for 10 minutes, set aside to cool and dice into small bite-sized pieces.
Thaw frozen vegetables during this time.
Boil diced potatoes in salted water until just tender. Drain and set aside.
Saute onions and carrots in heated saucepan until onions are translucent and carrots are tender. Transfer to a casserole dish. I use an 8x8 2 Quart baking dish. Add potatoes, tempeh and parsley.
Make gravy in small saucepan on stove top. Combine veg stock, shoyu, herbs, salt and pepper. Bring to a boil. Reduce heat to simmer and whisk in cornstarch or arrowroot until sauce begins to thicken. This should take a about 1 minute. Add more thickening agent if mixture doesn't thicken. Slowly whisk in rice milk and take off heat. Pour mixture into casserole dish.
Preparing the crust is simple.
Combine salt and flour in food processor, pulsing until well-mixed. Add oil and process until mixture is crumbly. Slowly add water, with machine running until mixture forms a ball. Roll ball onto lightly floured surface to 1/4 inch thickness or until large enough to cover casserole dish.
Bake for about 45 minutes or until crust becomes slightly browned. Let sit for 10 minutes before serving.
Delicious.
This recipe serves 6-8 comfortably and is great for pot-luck dinners or as another side dish for the carnies.
I choose to use spelt flour, because it has more nutrients and is easier to digest than wheat flour. I also chose to use tempeh, because it is delicious and unprocessed. You can use tofu, if you prefer.
Vegan Pot Pie:
2 potatoes, diced (1 red, 1 white)
3 tsp extra virgin olive oil
1 C chopped yellow onion
1 C chopped carrots
4 C cubed tempeh * see note
1/2 C frozen peas
1/2 C frozen green beans
1 TBSP fresh parsley, minced
Gravy
1 vegetable bouillon, dissolved in 2 Cups boiling water
2 1/2 TBSP shoyu
1 tsp dried herbs (sage, thyme, oregano)
2 TBSP cornstarch or 4 tbsp arrowroot
1/4 C rice milk
salt and pepper
Crust:
1 C organic spelt flour
1/4 tsp sea salt
1/4 C olive oil
1-2 TBSP ice water *must be iced!
*note: Start by boiling tempeh for 10 minutes, set aside to cool and dice into small bite-sized pieces.
Thaw frozen vegetables during this time.
Boil diced potatoes in salted water until just tender. Drain and set aside.
Saute onions and carrots in heated saucepan until onions are translucent and carrots are tender. Transfer to a casserole dish. I use an 8x8 2 Quart baking dish. Add potatoes, tempeh and parsley.
Make gravy in small saucepan on stove top. Combine veg stock, shoyu, herbs, salt and pepper. Bring to a boil. Reduce heat to simmer and whisk in cornstarch or arrowroot until sauce begins to thicken. This should take a about 1 minute. Add more thickening agent if mixture doesn't thicken. Slowly whisk in rice milk and take off heat. Pour mixture into casserole dish.
Preparing the crust is simple.
Combine salt and flour in food processor, pulsing until well-mixed. Add oil and process until mixture is crumbly. Slowly add water, with machine running until mixture forms a ball. Roll ball onto lightly floured surface to 1/4 inch thickness or until large enough to cover casserole dish.
Bake for about 45 minutes or until crust becomes slightly browned. Let sit for 10 minutes before serving.
Delicious.
This recipe serves 6-8 comfortably and is great for pot-luck dinners or as another side dish for the carnies.
holiday shuffle
It's been a while since I last posted on Musings, but I've been busy over at For the Love of Raw. For delicious tips on the raw stuffed mushrooms from Christmas Eve dinner, see Mushroom Love
The holidays totally wiped me out, between working retail, shopping and preparing a menu for two different dinners with my partners' family, I'm lucky I'm still standing.
After being reminded how much they loved my oatmeal cookies last year, I decided to make a huge batch of cookies for Christmas Eve, along with a delicious vegan pot pie for Christmas Day. December 23rd rolls around and wouldn't you know it, my oven is broken. Hardly a surprise, considering I haven't even turned it on since going raw in April!
The cookies never made it to Christmas Eve, but they did make it into an oven on Christmas.
The recipe is simple and one of my favorites. These cookies are so good, I recommend making at least two batches:
Oatmeal Cookies with Chocolate Chips (or Raisins) (OR both!)
1 C Spelt Flour
1 C organic rolled oats
3/4 C maple syrup
1/2 tsp baking powder
1 tsp cinnamon
1/3 C water
1/4 C safflower oil
1 1/2 tsp vanilla extract or 1 whole vanilla bean, seeds scraped from inside.
3/4 C vegan chocolate chips, or raisins, or combo of both
Preheat oven to 350'. Coat baking sheets with oil.
Mix dry ingredients together in large bowl. Set aside.
Mix wet ingredients in small bowl.
Stir wet mixture gradually into dry ingredients until well mixed. Add chips and/or raisins until well-mixed.
Drop cookies on sheet using two teaspoons to make uniform-sized cookies, about 1 dozen per sheet.
Bake for 15-18 minutes or until cookies are lightly browned.
Let sit on sheet until slightly cool.
Continue until all cookies are baked. Serve warm, they will be a crowd-pleaser!
*note: I especially love this recipe because it contains heart-healthy oatmeal and warming cinnamon. It is surprisingly low in fat, contains no soy products and no refined sugar. No one will ever know they are eating a cookie that might actually be good for them!
See following post for Vegan Pot Pie
The holidays totally wiped me out, between working retail, shopping and preparing a menu for two different dinners with my partners' family, I'm lucky I'm still standing.
After being reminded how much they loved my oatmeal cookies last year, I decided to make a huge batch of cookies for Christmas Eve, along with a delicious vegan pot pie for Christmas Day. December 23rd rolls around and wouldn't you know it, my oven is broken. Hardly a surprise, considering I haven't even turned it on since going raw in April!
The cookies never made it to Christmas Eve, but they did make it into an oven on Christmas.
The recipe is simple and one of my favorites. These cookies are so good, I recommend making at least two batches:
Oatmeal Cookies with Chocolate Chips (or Raisins) (OR both!)
1 C Spelt Flour
1 C organic rolled oats
3/4 C maple syrup
1/2 tsp baking powder
1 tsp cinnamon
1/3 C water
1/4 C safflower oil
1 1/2 tsp vanilla extract or 1 whole vanilla bean, seeds scraped from inside.
3/4 C vegan chocolate chips, or raisins, or combo of both
Preheat oven to 350'. Coat baking sheets with oil.
Mix dry ingredients together in large bowl. Set aside.
Mix wet ingredients in small bowl.
Stir wet mixture gradually into dry ingredients until well mixed. Add chips and/or raisins until well-mixed.
Drop cookies on sheet using two teaspoons to make uniform-sized cookies, about 1 dozen per sheet.
Bake for 15-18 minutes or until cookies are lightly browned.
Let sit on sheet until slightly cool.
Continue until all cookies are baked. Serve warm, they will be a crowd-pleaser!
*note: I especially love this recipe because it contains heart-healthy oatmeal and warming cinnamon. It is surprisingly low in fat, contains no soy products and no refined sugar. No one will ever know they are eating a cookie that might actually be good for them!
See following post for Vegan Pot Pie
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