Saturday, July 14, 2012

Guest Post - Colin's 2-year journey to veganism

Sorry this is my first post back in a while! I've been so busy I haven't made the time to photograph all of the beautiful food I've been cooking! But don't worry - I'm still at it!

A lot of you who regularly read or have read my blog before know that my boyfriend hasn't always been vegan. In fact, the first time he tried to take me out, I got in the car and the first words out of his mouth were (and this is in Eugene, OR mind you): "umm...I'm not really sure where to take you..."

I have never been one to push veganism on to people who resist it or who have their own personal reasons for not giving it a shot but I do believe that I, and other vegans, can be an inspiration for people who want to make positive changes in their lives. There is no better testament to that than your significant other adopting those lifestyle changes and the two of you growing and learning (and hopefully inspiring others!) together.

That is why I am so unbelievably excited to share this post with you. After two years of dating, including several short bouts of living together for various reasons, my SO has decided to commit to veganism. He has, to put it plainly, evolved vegan and I could not be more happy.

He wanted to write this post to share about his journey and I will tell you, it made me tear up a little bit seeing someone I love write about how far we've both come. But hopefully you can take something away from it to make your own life a little happier and, heck, maybe if I haven't inspired you to give this vegan thing a shot, he will :)


_________________________________________________________________

Colin's Journey to Veganism
By Colin Jensen

I was more or less introduced to the concept of veganism a little over two years ago, when I started dating my girlfriend Taylor, who has been vegan for over 4 years now.  It's not that I wasn't educated (at least on a cursory level) about the subject - I understood what a vegan was, what they did and didn't eat, etc.  I even had a pretty good idea of which meals, and restaurants were vegan and which weren't.  I simply didn't have anyone in my close circle who prescribed to the idea.  Like many people, I lacked exposure to the lifestyle, and as a result, was never given pause to think about whether or not it would ever be for me.

Over time, I started noticing things about vegans, especially Taylor.  Things like the fact that I have never seen her sick.  Ever.  Not even when I brought home the most sinister illnesses that only a packed architecture studio, full of sleep deprived and malnourished grad students in the height of finals, could muster.  And other things, too.  Like a complete lack of injury despite her rigourous marathon training schedule.  Or no headaches, ever.

I'm an open minded person and from the beginning of our relationship I always entertained her dietary proclivities, and was more than happy to try myself, sometimes forgoing animal products for days at a time.  Things culminated when I decided to go fully vegan for three months.  It was part dare - a bet with myself - and partly due to the fact that I was beginning to be convinced this was a healthy way for me to live.

The three months were a valuable experience for me.  There was no brutal adjustment period, no crippling cravings for cheese or meat.  I simply ate vegetables, fruit, and grains, and I felt pretty darn good.  I was admittedly hungry more often - and this was primarily due to my naturally fast metabolism coupled with a sometimes crippling laziness in the kitchen.  Needless to say, I didn't stay vegan at that point, or this post might be a lot shorter.  I was still unconvinced that I could get the protein that society has ingrained on me to need in order to build a strong, healthy body.  I was convinced that, despite my own best intentions,  I was doomed to have a body that would forever require animal protein as its source of muscle building fuel.  Compound that with the challenges of hanging out with buddies ("Bro, you gotta try this new BBQ place.  What, you're vegan?  What the hell does THAT mean?") or visiting home in Hood River for family gatherings ("Honey, I made your favorite Christmas ham, and OH you HAVE to see the salmon we caught for you in Alaska - we're sending you home a care package!")   The temptation and influences were simply too great for me at that time.  But despite all that, a seed was born, in my brain, my heart, and my belly.

Shortly after my stint as a vegan, Taylor started running - and being a dutiful boyfriend, so did I.  Working out together has always been a central facet of our relationship, but for the majority of our relationship up until that point, I had held the reins in that department, and that meant interval training, lifting, and Crossfit.  I had never much liked running, nor had I been very good at it.  I ran cross-country in highschool, to mediocre results, and what little enjoyment I got from the sport was entirely eradicated by my time at West Point, where running equated to mind-numbingly dull cadence runs in the height of upstate New York summer (or winter - equally awful).

But Taylor started getting GOOD at running.  And getting good FAST.  And strangely enough, the more I joined her, the more I did too - and I started enjoying it too.  Those of you who know Taylor and her blog know that over the last year and a half, she has lost 40 lbs and become a marathon runner and all around self-taught fitness and nutrition guru.  My transformation has not been nearly the same, but I can say this: at this point in my life, when my diet had become about 80% vegan, running felt different than ever before.  As a child, I had asthma, and later in life, my knees started giving me trouble (chalk it up to a combination of genetics, West Point,and working in retail).  Now, on a primarily plant based diet, I was having almost none of the problems that I used to have.  No more wheezing after runs, much less joint pain, and my recovery time became next to nothing.  In high school, I raced 5ks, and I remember that distance being an almost cripplingly daunting concept.  Soon, I was running 10k's, even racing them.  In May, I had the opportunity to run the Eugene Half Marathon.  I had not trained for it, let alone ran further than 6 miles at that point - but I felt confident in my ability to complete it, with this newfound vigor on my side.  Taylor PR'd that race to the tune of 25 minutes, and I shocked her and myself by finishing 2 minutes behind her.  To date that was still the best run I have ever had in my life.

What I am getting to is the point of this post.  That race, along with a handful of other formative events, has led me to the realization that I would like to eat a vegan diet - and not for three months, or 6, or a year - but for life.  I have spent the last month in Phoenix, AZ - needless to say, not a hotbed of vegan culture - but I have chosen this place to be the launching point for this decision of mine.  I started crafting the idea before I left, because I wanted the challenge of it.  Frankly, being vegan in Portland, with Taylor to support me, is easy.  It feels like cheating.  I have this wonderland of restaurants, lifestyle options, and this amazing woman to cook amazing food for me on a daily basis.  I think that was part of the reason why it never stuck with me before - because I was never forced to think critically about this decision I was making, or to personally and individually bear the challenges and rewards associated with it.  Now, alone in Phoenix, I am embracing that journey, and educating myself on it, and the more I learn and experience the more I am becoming convinced.  The excitement I now have surrounding the topic is vastly greater than I had ever anticipated.

I have begun to explain why the health aspects of a plant based diet make sense for me.  High blood pressure, heart disease, diabetes and cancer are all diseases that plague my family.  My father had a heart attack in law school, in his early 40's.  My grandfather has had more bypasses and surgeries than I can count on both hands.  Both are now carefully, and successfully, watching their diets and have eliminated a significant amount of animal products from their diets.  The way I see it, at age 26, I can either wait until it's a problem, or I can take measures now to see that it won't be.

Secondly, I feel that it's high time that I take measures to drastically curb my own impact on the environment.  It's one thing to drive a Prius or sport a bumper sticker decrying my environmental sensibilities to all passers by.  Well, I can't afford a Prius, but I can feel good knowing that my dietary choices are singlehandedly more effective in curbing and correcting our environmental excesses.  Combine this with the fact that I commute by bike, grow my own vegetables, and am constantly exploring new ways to live greener and smarter - and I feel pretty damn happy that I'm part of the solution, not the problem.

Lastly, animal ethics and animals themselves are becoming an increasingly important part of my life.  Our dog Wyatt is a part of our family.  I'm not ashamed to admit that I have Skype dates with him.  Our chickens have some of the most hilarious and developed personalities of any BEING I know and I consider them my friends, not my servants.  I have never been an animal person the way Taylor has, or my brother has - but I can tell you that I am becoming more and more aware of the fact that animals have enriched my life, and I want to return the favor, whether it's members of my own (growing!) animal family, or those that live in the wild or captivity.

I'll leave it at this.  I have been vegan for about a month now, in a solo context, and I feel great about it.  I feel healthy, strong, fast, and happy, and have no intention of stopping.  I am lifting as much, or more, than I ever did on an omnivore diet.  I am running faster than I ever have, over distances 2-3 times as long.  I am considering running a full marathon, a feat that used to be akin to climbing Everest in the pipe-dream category.  Actually, I'm thinking climbing Everest might be in order some day.  I am emotionally and mentally stronger - I feel optimistic, upbeat and positive much more than I used to.  I am enjoying simple pleasures more than I can ever remember, and I'm more empathetic and open-minded than ever before.  More than anything, there is this underlying feeling of a new beginning, that's hard to describe without sounding totally new-agey.  But hell, call it what you will - I'm feeling better than ever before on so many levels that I don't mind a little teasing - in fact, bring it - and when you're ready to change your own life, I promise I won't even say "I told you so."

Friday, June 1, 2012

Confetti Salad

One of the things I love most about having a CSA is that it forces creativity in utilizing vegetables that you probably wouldn't have purchased if you would have shopped at the grocery store or even the farmers' market.

Like purple cabbage. Don't get me wrong: I love cabbage. Purple, green, white - I'll find uses for them all.

But a GIANT head of purple cabbage is probably not something I would ordinarily buy from the store. A head of cabbage goes a long way.

I have made several slaws and salads with this purple cabbage but yet still had half of the massive leafy vegetable. Also from the box and growing steadily older in my fridge: celery, carrots and half a red onion. What to do, what to do....

I will tell you what I did. I made this delicious "confetti" salad. I'm calling it that because there are so many colors going on and it is such an amalgamation of textures that it really reminds me of confetti.

The most delicious confetti ever.

And the great thing about making big batches of salad out of whatever you have laying around is that it gives you a healthy go-to snack or lunch option AND it probably saves you money by not throwing those veggies out at a later time because you couldn't think of a use for them. I used lemon in this dressing to give it some preservation power and some roasted chickpeas for a little protein kick (plus some extra fiber and flavor). I reckon it will stay good and crisp and fresh in the fridge for 3-4 days. That's my kind of confetti!

Fun fact: Did you know that cabbage is a good source of Riboflavin (aka vitamin B2)? Bet you didn't! But it is!
And what is Riboflavin good for?
It's good for metabolizing energy and helping your body process waste! Yay for cabbage!!

Confetti Salad
  • 1 can chickpeas, drained and patted dry
  • 1 Tbsp Balsamic vinegar
  • 1/3 large head of cabbage, chopped
  • 5 medium sized carrots, cut into 1/2 discs
  • 6 stalks of celery, chopped
  • 1/2 purple onion, diced
  • 1 large handful of italian parsley (or other fresh herb), chopped
  • 1/4 cup nori flakes OR a couple sheets of nori, finely chopped
For the Dressing:
  • Juice from 1/2 lemon
  • 2 Tbsp Spicy Mustard (or other mustard of choice)
  • 2 Tbsp flavored vinegar or apple cider vinegar (I had a bomb blueberry vinegar so I used that!)
  • 1 Tbsp Agave nectar
  • Splash of hot sauce (optional)

Preheat the oven to 425 and get those chickpeas roasting. To Roast: Toss chickpeas with balsamic vinegar and a bunch of seasoning of choice (I just used about 1 tsp curry powder and 1/2 tsp smoked sea salt). Grease a cookie sheet. Spread chickpeas evenly onto cookie sheet and pop in the oven for 20-25 minutes.

Meanwhile, chop all your veggies and combine them in a great big bowl.

Stir in the nori flakes.

In a separate, smaller bowl, whisk together all dressing ingredients.
Ahh how I love Instagram

When the chickpeas are done roasting, add them to the veggies and pour your dressing over the whole confetti concoction. Toss well and enjoy, knowing that your health is saving you time and money. (That's a deep realization right there).













Special Confetti Salad Bonus!

When your significant other is super stressed out and forgets his lunch AND his wallet at your house, you can pack him a super special lunch containing this delicious salad and make his day! Theoretically, if you were in this exact situation, of course.


I packed Colin this lunch containing Confetti Salad, a whole wheat pita, fresh cherries and blue berries, an apple, a Larabar, Coconut water and a couple squares of fair trade dark chocolate.

AND THEN I drove it downtown to him.

I try not to do super awesome things like this too often because I don't want to encourage him to "forget" his lunch and "forget" his wallet on a more regular basis :)

Just kidding! I love doing stuff like this when I have the time! There is nothing like a surprise healthy and satisfying lunch to make a stressful day better.

He also left his bike on the max so he really really needed it.



That's all for now, folks! Live long and prosper. And get creative with your own confetti salad!


Thursday, May 31, 2012

Creamy Zucchini Noodles with Edamame

A couple of months ago, Groupon ran a special on the World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer. These puppies normally run for around $50, but "Groupon Goods" offered it for a mere $24.

Naturally, I immediately ordered one. The only thing I love more than kitchen gadgets are kitchen gadgets at bargain prices. Really, I can think of very few things I love more than bargain kitchen items.

The best part about this particular purchase is that, despite being a (some might say) superfluous impulse buy, I actually use it and I absolutely LOVE the thing.

It makes VEGETABLES into NOODLES. And it works like a freakin' charm. It's glorious and it's inventor should be rewarded with a special place in vegan heaven. Seriously...if you don't have one of these things GET ON IT because - I don't know if you heard me before - but it allows you to NOODLE YOUR VEGETABLES.

I have found zucchini works particularly well in this contraption and, because of its mild flavor, makes a particularly awesome tasting noodle that you can pair with almost any kind of sauce/flavor.

For this recipe, I made a super basic alfredo-esque sauce and poured it over zucchini noodles along with some fresh arugula and sauteed edamame, corn + roasted red pepper trio for a beautiful, light spring dinner.

Creamy Zucchini Pasta w/Edemame
Serves 3-4

For the "Pasta"
  • 3 large zucchini, pushed noodled in your fabulous vegetable spiral slicer
  • 1 package Trader Joe's edamame, corn and red pepper succotash (frozen section), sauteed lightly
  • 2 cups fresh arugula
  • 1 large handful Italian Parsley, chopped
For the Sauce
  • 1/4 cup plain soy milk
  • 1 Tbsp cornstarch
  • 1/4 cup nutritional yeast
  • 2 Tbsp prepared yellow mustard
  • 1 Tbsp agave nectar
  • 2 tsp curry powder
  • 1/2 tsp salt
  • 1 tsp fresh ground black pepper
Whisk together the cold soymilk and the cornstarch and bring up to temperature over low heat in a small sauce pan, whisking constantly.

Slowly whisk in the nutritional yeast.

Whisk for 3-4 minutes and then add the mustard, agave and spices.

Simmer, whisking occasionally, for an additional 5-6 minutes.

Mix all pasta ingredients in a large bowl and then spoon the sauce over the top and mix until fully combined.



So satisfying! Next time I make this I will do it 100% raw with a cashew cream sauce and other fresh veggies. Stay tuned for that!


Live long and prosper! And indulge in fun kitchen gadgets!

Saturday, May 26, 2012

Rave Review: Natural Selection

Not too often can I definitively state that something is my favorite.
I don't have an overwhelmingly favorite pair of shoes or a favorite song or even a favorite color.
Today I discovered a new favorite. A favorite restaurant to be exact: Natural Selection.

With all of the phenomenal vegan restaurants in Portland, I didn't ever think I'd be able to pick a true favorite. One week it's Portobello, the next week it's Vita and the next, Native Bowl. But Natural Selection takes the vegan cake. It was hands down one of the best culinary experiences I have ever had (and I have had multiple Prix Fixe meals, including places like Gramercy Tavern in the pre-vegan days so I DO have something to compare it to :)

I was absolutely blown away by the ambiance, quality, freshness and overall experience of the dining at Natural Selection. It really was unmatched by anything else I have seen on the vegan restaurant circuit and it was glaringly obvious why is has such fabulous critical acclaim. Aaron Woo is a master.



Pretty, huh? And my wonderful boyfriend had that stunning vase of flowers delivered to our table. I'm a lucky little chick pea.

The menu changes weekly, rotating options to reflect seasonal selections and incorporate locally sourced ingredients.

This week, the menu was as follows:

cardoon soup v/g
spring garlic, meyer lemon, celeriac, mint oil
or
strawberry & thyme risotto g
roasted ramps, fennel, balsamic, basil   
~
baby beet & orange salad v/g
field greens, pear, dates, radish, pistachio
or
wild watercress & strawberry salad g
apple, endive, blue cheese, raisin croutons 
~
asparagus & artichoke caponada v/g
olives, capers, peppers, turnip, quinoa 
or
morels, fiddleheads & trofie pasta    
carrots, pimenton, spring garlic, parmesan
~
strawberry & passionfruit parfait v/g
almonds, white chocolate & orange mousse
or
chocolate & cinnamon pots de creme 
kumquat, vanilla cream, cookies

v = vegan  g = gluten free


Naturally, my course progression was made easy because I just went with the straight vegan option, but the Chefs were super cool and made most of Colin's dishes vegan as well so I could try them :)

Plus there were lots of "in-between" courses to keep you busy. The whole experience took just over 2 hours and I loved every second of it.


 This endive and shaved onion mini-salad was one of the first "in-between" courses I was referring to (aka not on the menu). Fabulous. And topped with little purple flowers so it was cute, too :)


The Cardoon soup. I think I may have licked the bowl to get every last drop.  Mmm mmm good.


Colin and I both got the baby beet and orange salad. Because we both love baby beets. And oranges. Solid selection.


Another little "in-between" course - strawberries, marcona almonds and a little leek? I can't remember what all comprises the delectable little morsel on this plate.


The strawberry and thyme risotto (without the creme fraiche- keepin it vegan!)


My main course - the asparagus and artichoke caponada. I think I may have actually shed a tear at this point, this meal was so incredible.


 Aand last but certainly not least - the strawberry and passionfruit parfait. I ate every bite. There was not a single part of this meal I was going to sacrifice. Even those candied almonds.


So happy with my tiny carrot!

In sum - an incredible experience. I don't know how any anniversary will ever match up to this one, but we have a lot of years left in us so we'll have to figure something out :)

Live long and prosper, lovers! Enjoy all that Portland and Aaron Woo have to offer!

And Happy 2 year anniversary to my wonderful boyfriend.

Awww. Warm fuzzies.

Friday, May 18, 2012

Chocolate-Brownie Cupcakes

One night after a beautiful summer BBQ on the patio, I had a spontaneous urge to bake.

I was a couple of glasses of wine in so I decided just to get crazy and bake these puppies with no recipe and no measurements. Sometimes the best baked goods are completed just by feel.

I had no idea how these would turn out but the gist of the recipe includes:

About double the cocoa powder you would normally put in a fluffy chocolate cupcake.

A soymilk/flaxseed/vinegar egg (see prior cupcake recipes for the breakdown!)

No oil or butter (I know...weird...but it made them super dense and brownie-e for some reason)

Basically, I made the batter super chocolately and super thick and scooped it with a giant ice cream scoop into the cupcake liners.

Topped em' off with some fluffy vanilla vegan buttercream and chowed down.

I don't know how, but these turned out beautifully!

That's what happens when you drink wine and bake! Next time I will have to try putting some of the wine IN the cupcakes ;) New recipe idea! And I promise to record that one so you can try it at home!

See how much they look like brownies?! So good. It's like two wonderful desserts in one!


Live long and prosper! And use that happy-wine place to inspire your baking!

Tuesday, May 15, 2012

Parsley-Onion Slaw

Nothing says Cinco De Mayo like a non-authentic Mexican dish made vegan!

But regardless of the faux-holiday inspiration - this coleslaw is bomb and can be made any time of the year!

We have a bunch of italian parsley growing like weeds in the garden so I've been trying to incorporate it as much as possible. It gives the slaw a bright, fresh taste and combining that with the Amy's light goddess dressing and a kick of dried herbs means this slaw is not only healthy but tastes great on almost anything :)

Parlsey-Onion Slaw
  • 1/2 head of green (or purple!) cabbage, shredded
  • 1/2 red onion, diced
  • 2 handfuls of parsley (Italian if you have it), finely chopped
  • 1/4 cup Amy's "Lite" Goddess Dressing
  • 1 Tbsp Vegenaise or other vegan mayo substitute
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp curry powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked pepper

Add all ingredients to a bowl and toss until fully combined!

Best when served immediately but because this slaw isn't as runny as some others, it also makes great leftovers :)


Live long and prosper! And happy (late) Cinco de Mayo!!!

Tuesday, May 8, 2012

Marathons and Margaritas!

Finals are officially complete! That means I now have time to re-focus on things that have been majorly on the backburner for the past few weeks. Like updating my blog. And buying toothpaste. You know, the little things.

On the bright side, since my last post I raced in two races - a 10k and a half-marathon and they were both and absolute blast.

Plus I made fresh fruit mango margaritas. You tell me which is more exciting.

(Shhh - they are actually pretty healthy too. Minus the tequila. Which is healthy is small doses I always say...)

A half marathon action shot. Proof that I've actually been doing something over the past two weeks :)

But back to the margaritas. I am not a huge fan of sugary drinks or really mixed drinks in general but these margaritas are nothing short of a religious experience. And they are actually not bad for you - always a plus when it comes to mixed drinks!

Mango Margaritas
Serves 4
  • 3 cups frozen mango 
  • 2 cups ice
  • 1 cup Trader Joe's Low Calorie Lemonade (sweetened w/Stevia and cane sugar)
  • 1/2 can FRS Peach Mango Energy Drink 
  • The juice from 1 lemon + 1 lime
  • 8 oz (or 5-6 shots) Milagro Tequila

As a general rule I'm not a fan of juices from concentrate and I'm especially not a fan of "low-cal" juice options, however, I think juices have a special purpose (like in these margaritas) and I am particularly partial to this Trader Joe's interpretation.

The ingredients are as listed: Water, Organic Lemon juice, Organic Cane Sugar, Citric Acid, Organic Lemon Extract + Juice, Organic + Natural Flavors, Stevia Rubiana Extract

Compare that with the ingredients in Crystal Light's Sugar Free Lemonade: Citric Acid (Provides Tartness), Potassium And Sodium Citrate (Control Acidity), Aspartame (Sweetener), Maltodextrin, Magnesium Oxide (Prevents Caking), Contains Less Than 2% Of Natural Flavor, Lemon Juice Solids, Acesulfame Potassium (Sweetener), Soy Lecithin, Artificial Color, Yellow 5 Lake, BHA (Preserves Freshness).

Gross. Usually I see the word "Aspartame" and I immediately chuck whatever product it is that happens to contain the nasty stuff without giving the rest of the ingredients and second glance but, in the name of blogging, I will go ahead and further critique this stuff.

1. What is a "lemon juice solid"? How does one go about creating a lemon juice solid?
2. Artificial Color is too ambiguous of an ingredient to be an ingredient and that worries me
3. If an ingredient is so scientific that it requires an acronym, it should not be an ingredient (i.e. Butylated hydroxyanisole (BHA))
4. Why is there soy in my lemonade?

It's like night and day difference between the Trader Joe's Stuff and the Wal-mart original.

So all I'm sayin' is - if you are going to use and drink juice (never as a complete substitute for good old fashioned H20 of course) - READ the ingredients. Don't end up with soy in your lemonade.


Anyway - back to the reason we are all here:

Place all of the margarita ingredients in the blender as listed and blend until smooth. Add more ice if necessary. Same goes for the tequila...

Pour the delicious frozen concoction into glasses, add a little fresh lime and enjoy!


Live Long and Propser! And ALWAYS read ingredients.