tag:blogger.com,1999:blog-40105771277249556282024-02-19T06:36:20.471+04:00locrianRhapsodya vegan mama, avid book collector
with an obsessive compulsion to learn,
maker of handmade things & the occasional music.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-4010577127724955628.post-47610781928235471252011-05-23T09:01:00.000+04:002012-03-25T16:31:49.286+04:00birthday preparations,as you may discern from the dated posts, i am not as dedicated a writer as i'd like to be. life gets in the way. in january, i made the mistake of adding a photo stream & thought i'd remove extra shots or those that were not my own. as i wasn't paying close enough attention to the pop-up warning me that i was actually deleting them from my account, poof, they were gone. needless to say, i've been feeling a somewhat dishearted, & my motivation for blogging (or remeding the situation) has been deflated.<br /><br />life at the mo is busy. we're preparing to leave Dubai & return to Canada. my little ones 5th birthday is very soon (friday), which of course means lots of little things to do before i can really pack. i'm planning a bit of a themed party this year with rainbows, hearts & unicorns as quasi-requested. it is so hot here now (33° at 9a.m), an outside party is out of the question. the girls are going for a swim in the a.m. before the heat really hits for the day, & then 7 little girls, & their parents, will need too be fed & entertained in my not really big apartment. i've been preparing, but there's always more i seem to add to the list. food's ordered, most of the decorations are made, party bags are almost done... still must bake a cake, some cookies, perhaps some muffins, & clean the house a bit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpzUKO1puvzYqqmAoiUBV0fBoXndSAYiaeBL5xApgkTK6OsngcOj6bjQNq2WXmC-9u_-DZDOSR4C0plbs6-KjTbzQcoH9JCIDcR23Vvu4OrugZLWo3fn85TNo7B7EZedj3DNh0YRGIkA/s1600/IMG_3939.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpzUKO1puvzYqqmAoiUBV0fBoXndSAYiaeBL5xApgkTK6OsngcOj6bjQNq2WXmC-9u_-DZDOSR4C0plbs6-KjTbzQcoH9JCIDcR23Vvu4OrugZLWo3fn85TNo7B7EZedj3DNh0YRGIkA/s320/IMG_3939.JPG" alt="" id="BLOGGER_PHOTO_ID_5610163619754127762" border="0" /></a><br /><br />today's the day before the real work begins, so i'm trying to chill a little & go over planning details. i'm also going to get started on packing i think... must make some more coffee!<br /><br /><br />good enough.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-81310944424182828122011-01-03T11:30:00.006+04:002011-05-22T16:24:54.752+04:00Colours from Nature - natural dyeing, part III<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNFOdSBjdYet5HxEzXHsEC7LmUNVYJ65Zgtn_RD8WagN5oHsirYUVcOsSL5KLZ96NR0kBnO2unSWRTzD19xGEspjDw_WXeQ8OZtpN3MoxSP6JIiEuU8PwRl59y-1CgrSS4hiTn4Lc7tw/s1600/jjoktangle.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 251px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNFOdSBjdYet5HxEzXHsEC7LmUNVYJ65Zgtn_RD8WagN5oHsirYUVcOsSL5KLZ96NR0kBnO2unSWRTzD19xGEspjDw_WXeQ8OZtpN3MoxSP6JIiEuU8PwRl59y-1CgrSS4hiTn4Lc7tw/s320/jjoktangle.jpg" alt="" id="BLOGGER_PHOTO_ID_5557836672185206178" border="0" /></a><span style="font-weight: bold;">A Day with <span style="font-style: italic;">Jjok</span> ~ a.k.a Indigo</span><br /></div><br />on the 31st of august 2003, my teacher took a couple of us to learn a korean technique for dyeing with indigo. at the time, i had no idea that it was indigo, i knew it as <span style="font-style: italic;">jjok</span>. you may wonder why the colour seems to be green rather than the expected blue. green in the easiest colour to extract. the blue requires rigorous processing.<br /><br />[while on a trip to Kyoto, Japan in february 2004, i learned of the <a href="http://web.kyoto-inet.or.jp/people/utsuki/index.html">Aizenkobo</a> workshop, so i had to seek out their traditional method, & try my hand at indigo dyeing. i dyed a beautifully patterned scarf. it took about 3 hours to complete. the session included an introduction to the skill, packed with information on the craft, & was followed by a cup of tea with the family. The Utsuki family were really nice & answered our copious questions without hesitation. Their family have been dyeing with naturally fermented indigo for 3 generations, & are among only a few in the country who still dye this way. a few families produce the cloth patterns, one pattern to a family, so their sole work is to prepare cloth, basting a specific design for dyeing. alas, the scarf i produced is in Canada, no photos at this time. i did learn the process, though not having studied chemistry extensively, or the years working as an apprentice, i could not reproduce the colour on my own. perhaps in a future post, i could explain the day's events. for now, i've found another who's written about her experience with the workshop, <a href="http://www.facebook.com/note.php?note_id=39134275871">Indigo Dyeing in Kyoto</a>, & an article about the workshop, <a href="http://www.akasamedia.com/arts-culture/AizenKoboANA.htm">Beloved Blue</a>.]<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2H62vHHOH8hpijy35Psx44gjceufY7d1vw1n9LjE3iX6mx61TEE62Bp_OtpJ8ZuzCN1Sre-YrB2DL7-sZZfW71ecv98o8rskzv-bhN4FsgraZfgXDm4iZK_J-CZLtWasYkqRsuMRnf0/s1600/IMG_6878.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2H62vHHOH8hpijy35Psx44gjceufY7d1vw1n9LjE3iX6mx61TEE62Bp_OtpJ8ZuzCN1Sre-YrB2DL7-sZZfW71ecv98o8rskzv-bhN4FsgraZfgXDm4iZK_J-CZLtWasYkqRsuMRnf0/s320/IMG_6878.JPG" alt="" id="BLOGGER_PHOTO_ID_5533749257659654994" border="0" /></a><br /><br />i apologize for the crappy images, they were taken with a cheap 35mm & scanned, & have been now copied from my old site, though i`ve tried to doctor them thru picasa.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlTCOBGCfZVLVvvdDehYFI9fFxSoKWIXWbRCCVJJp5iSSXehUyxsUb-N32cWr1QMmvgTM205rEBweRxA1no1GjHKGPpNyfPlIb17MXvJco8x8cYat_w1_oyNFv2kaOrz1cHVm8xuuxt0/s1600/jjokpickin.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlTCOBGCfZVLVvvdDehYFI9fFxSoKWIXWbRCCVJJp5iSSXehUyxsUb-N32cWr1QMmvgTM205rEBweRxA1no1GjHKGPpNyfPlIb17MXvJco8x8cYat_w1_oyNFv2kaOrz1cHVm8xuuxt0/s320/jjokpickin.jpg" alt="" id="BLOGGER_PHOTO_ID_5557838535679505938" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM6JgFcTp0I/AAAAAAAAAg4/ZlmD1P0b6CA/s1600/jjokpickin.jpg"></a><blockquote><center>Pickin' bagfuls<br /></center></blockquote><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqL4e19ZzKv9owPjSbXEGCzrZm_CBplgU5LiqZCcFM7GjBCSh_s7eeLuDd7wux4iOiRYr1wZPbqTjg3n3wI74ZQ-h7CU4SFicz6XtWIQ04zNh3u2hZRkluSo19ZPSMNy5m7tLPJE6sTQ/s1600/jjokbits.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqL4e19ZzKv9owPjSbXEGCzrZm_CBplgU5LiqZCcFM7GjBCSh_s7eeLuDd7wux4iOiRYr1wZPbqTjg3n3wI74ZQ-h7CU4SFicz6XtWIQ04zNh3u2hZRkluSo19ZPSMNy5m7tLPJE6sTQ/s320/jjokbits.jpg" alt="" id="BLOGGER_PHOTO_ID_5557837620868221698" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM6Jf8AgepI/AAAAAAAAAgw/bbKPj9up3bQ/s1600/jjokbits.jpg"></a><blockquote><center>Snipped to bite-sized pieces<br /></center></blockquote><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbjsXXdYYB76NZTGaRfzTr99TMlwBjCDRKj2D1zWkz5jQXq_MimVz1UzWaR-GvNfNzZB3fTI6hsZcaQ-qaW9XfzViLXgUBv1_dDE2d8scbe6jGdEvt8jGxoYP-_tmgbtdbH837TueANw/s1600/jjoksecondsoak.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbjsXXdYYB76NZTGaRfzTr99TMlwBjCDRKj2D1zWkz5jQXq_MimVz1UzWaR-GvNfNzZB3fTI6hsZcaQ-qaW9XfzViLXgUBv1_dDE2d8scbe6jGdEvt8jGxoYP-_tmgbtdbH837TueANw/s320/jjoksecondsoak.jpg" alt="" id="BLOGGER_PHOTO_ID_5557838089826502434" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_D2ri4cSW6p8/TM6G9LyepPI/AAAAAAAAAgg/qa0ScQFZqP0/s1600/jjoksecondsoak.jpg"></a><blockquote><center>Soaking the jjok, reminiscent of a tisane<a name='more'></a></center></blockquote><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0FXgbKpj_xOdvP3Ki0SuT8Oxfj86aBamjG3I7DdmfRZIZmHJwOAkkABCOkbJWGSwVOY9UJsadhVDN6TcDeEVGcZhyphenhyphenuYgie_ln4kc3ZWNpIuSn78UhrkopAsm6cYl2h-KlvubZZEDBu4/s1600/jjokbagginit.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 220px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0FXgbKpj_xOdvP3Ki0SuT8Oxfj86aBamjG3I7DdmfRZIZmHJwOAkkABCOkbJWGSwVOY9UJsadhVDN6TcDeEVGcZhyphenhyphenuYgie_ln4kc3ZWNpIuSn78UhrkopAsm6cYl2h-KlvubZZEDBu4/s320/jjokbagginit.jpg" alt="" id="BLOGGER_PHOTO_ID_5557841987644642706" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_D2ri4cSW6p8/TM6JfvnT2rI/AAAAAAAAAgo/DaZUu3YVyvM/s1600/jjokbagginit.jpg"></a><blockquote><center>Filling muslin bag with the plant material<br /></center></blockquote><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl695hbrfOlLPmPW9QA6i7wc3OBM6oVqiEFnnIzCpotLAOqg5EiQ9-4BOVINqEFgawdDhqsNT1yKiatLSfb-L_8ZPn5CEQfs-KXTaXf-dTBJcga5tHa_G8iAPufvL2KK1KMGpTw2sxfmc/s1600/jjoksqueezin.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 218px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl695hbrfOlLPmPW9QA6i7wc3OBM6oVqiEFnnIzCpotLAOqg5EiQ9-4BOVINqEFgawdDhqsNT1yKiatLSfb-L_8ZPn5CEQfs-KXTaXf-dTBJcga5tHa_G8iAPufvL2KK1KMGpTw2sxfmc/s320/jjoksqueezin.jpg" alt="" id="BLOGGER_PHOTO_ID_5557840156396028482" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_D2ri4cSW6p8/TM6G8uEwROI/AAAAAAAAAgQ/jYkYhIIEZ_U/s1600/jjoksqueezin.jpg"></a><blockquote><center>Extracting the juice<br /></center></blockquote><br /><br /><a href="http://1.bp.blogspot.com/_D2ri4cSW6p8/TSFpoiTHecI/AAAAAAAAApo/373Xfpbgs1Q/s1600/jjoksqueezinhard.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 221px;" src="http://1.bp.blogspot.com/_D2ri4cSW6p8/TSFpoiTHecI/AAAAAAAAApo/373Xfpbgs1Q/s320/jjoksqueezinhard.jpg" alt="" id="BLOGGER_PHOTO_ID_5557839560274573762" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_D2ri4cSW6p8/TM6G8c5bu2I/AAAAAAAAAgI/GeSmxVbsk3o/s1600/jjoksqueezinhard.jpg"></a><blockquote><center>Squeezing workout<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZz5Z6oyQg1FLbL_nH1D5J93F4NLCyJYUzA_JulSvHF4hBQIe3FvfRmqk8iV4-qmGEMTu9-mcwx9sGLuFfJqojb38mDah0-2UcyepRnnB9T7x6n1ACd8u_ewhyphenhyphenu8YOZogojbixF2bnWY/s1600/jjoksqeezed.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 276px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZz5Z6oyQg1FLbL_nH1D5J93F4NLCyJYUzA_JulSvHF4hBQIe3FvfRmqk8iV4-qmGEMTu9-mcwx9sGLuFfJqojb38mDah0-2UcyepRnnB9T7x6n1ACd8u_ewhyphenhyphenu8YOZogojbixF2bnWY/s320/jjoksqeezed.jpg" alt="" id="BLOGGER_PHOTO_ID_5557841002633731874" border="0" /></a>Empty the bag, begin again<br /></center></blockquote><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeRIsJvPtH3Q30-_C83qu0Ii0xFl5G8Dn2-VcI1DsDp__orfQGXkiOJ8gdDV-u5xWrI9b8d_Hdf9mWivhzA1DJZJx1AIf5CpUBZylIO_sD8BBiO8YnacfvUFnCXSXvWVCJ2hcHjvSxyA/s1600/jjokdryin.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeRIsJvPtH3Q30-_C83qu0Ii0xFl5G8Dn2-VcI1DsDp__orfQGXkiOJ8gdDV-u5xWrI9b8d_Hdf9mWivhzA1DJZJx1AIf5CpUBZylIO_sD8BBiO8YnacfvUFnCXSXvWVCJ2hcHjvSxyA/s320/jjokdryin.jpg" alt="" id="BLOGGER_PHOTO_ID_5557839024302781154" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_D2ri4cSW6p8/TM6G8T7A-RI/AAAAAAAAAgA/uGHuDGsmX0Q/s1600/jjokdryin.jpg"></a><blockquote><center>Green colour, the first soak cycle<br /></center></blockquote><br />all of my notes are not in Dubai, & my memory is foggy, so i`ve left out the details. i think the pics tell the story fairly well. i have much more study on the subject (hopefully producing a decent essay) ahead of me as well as much experimentation with plants found & grown in NS. i`d love to return to Korea at some point to fill in the blanks & acquire more information. *fingers crossed*dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-87055499513482134332011-01-02T19:33:00.007+04:002011-01-02T20:24:25.458+04:00Quick & Delish, III: Scrambled Tofufor a quick supper or leisurely weekend brunch, a family favourite.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZ7eKeqMJ-clkzvNW5WCDVWFtR_tcoOc8iH6tNh5-2MnA55sXSonZsGD4jD74m5Z-IJ52aybRte3cRFRFYKwvZrW_5DeOhZMZebBkim6TNA9WErDftzCSk0qFx5Fq4q4go9bVX_nkNco/s1600/IMG_3644.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZ7eKeqMJ-clkzvNW5WCDVWFtR_tcoOc8iH6tNh5-2MnA55sXSonZsGD4jD74m5Z-IJ52aybRte3cRFRFYKwvZrW_5DeOhZMZebBkim6TNA9WErDftzCSk0qFx5Fq4q4go9bVX_nkNco/s320/IMG_3644.JPG" alt="" id="BLOGGER_PHOTO_ID_5557612397203050674" border="0" /></a><blockquote>Scrambled Tofu</div><br />1 package tofu, rinsed, pressed 10mins, mashed<br />4 or 5 scallions, snipped to 1/4"<br />1 small handful carrot, diced small<br />1 handful broccoli, cut into little florets<br />1 handful red &/or yellow pepper, diced small<br />1 small handful asparagus, snapped to tasty tips<br />1 Tbsp basil<br />2 tsp parsley<br />1/2 tsp curry<br />1 to 2 Tbsp tamari<br />pinch of cayenne, optional<br />s & p, to taste<br />sesame seeds, toasted<br /><br />in the wok, sauté scallions in some heated olive/sesame oil (about 1 Tbsp) for 1 or 2 minutes. then add carrot & broccoli, toss. cover a few minutes 'til the carrot is half done. add the red pepper & asparagus, toss. make a well in the centre, heat a little oil & add curry powder until aromatic. add remaining herbs, tamari & mashed tofu. season with cayenne, s & p. toss until heated through. sprinkle with toasted sesame seeds. garnish with basil leaves julienne & sliced cherry tomatoes (if you have 'em).<br /><br />serve on a bed of jasmine basmati or brown rice with a side of good bread, toasted. makes 4 small servings.<br /><br />(the 3 of us get just about enough. my little one loves this dish. the above pic is her third bowl for supper tonight. i've tossed the rice into the tofu as i had some leftover red rice.) to get the most of this dish, for a brunch we include some homefried potatoes, sesame coated sweet potatoes (oven-baked), cajun potatoes, or perhaps some french toast. ah, do you have a fav french toast recipe? i have one here somewhere... good idea for tomorrow.<br /></blockquote><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-52897776037197849392011-01-02T10:01:00.005+04:002011-01-02T19:33:02.892+04:002011<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYR108gsIS-TnLKVQ_1XYq6lYR5dId6Fq7YC0y8Id0uAwQTDqTO5g-EJvLwGTnJKf6Rb8ycr_WW-VIEwLUr25IG7BWPD1avtc3tgnJNpt5YgeIjvp82haYLVR3yCV5aMlZ4B7Pak7RkL0/s1600/IMG_3567.JPG"><br /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbWsjzeue_sEWRIrBs7Xuz7JFq_qsTteQ4cL7HXPfxOKS0ixPaXMSFQjGmTakzqOGqnRhxVAUxCpZ-wDFcLh3GNUqsmNNptr766Sv8NafUQLApWrSjcMJkADDjhzap97ziWm_MjmkoBQ/s1600/IMG_3639-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbWsjzeue_sEWRIrBs7Xuz7JFq_qsTteQ4cL7HXPfxOKS0ixPaXMSFQjGmTakzqOGqnRhxVAUxCpZ-wDFcLh3GNUqsmNNptr766Sv8NafUQLApWrSjcMJkADDjhzap97ziWm_MjmkoBQ/s320/IMG_3639-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5557468326128196738" border="0" /></a>Dubai, 2011<br /></div><br />a new year, a new decade - a new beginning. i went on a bit of an unintentional hiatus this past month. life got busy. & the blank wall reappeared. with veganMoFo over, motivation deflated. i must set a writing goal. well, the little one goes back to school, but not until the 9th, so i'm unsure how much i'll get to think & read between now & then.<br /><br />a little journal entry...<br /><br />put down Emma (bio) for Bone (comic). reading Emma is wonderful, though there are so many people to meet, & a 'friendship' will dissolve with the end of the book. i feel like this with many books, but bios are different, so i keep interrupting her for other books to extend the relationship. i must finish, or i'll never succeed with the 12 books, 12 months challenge. i'm so behind.<br /><br />the house is in disarray & i'm having one of those i cannot make myself do anything days. ah well.<br /><br />still tryin' new recipes though nothing worth reporting really. i'm thinking of two baked beans recipes that were good, not bombshell. though i came across a few nice things from a couple of new cookbooks from my last post. i had a party for solstice & experimented with a few new dips. we did try our hand this year at my very first gingerbread house. in fact, we're still eating it. it is a tasty recipe. i veganised the one from <a href="http://simplyrecipes.com/recipes/how_to_make_a_gingerbread_house/">Simply Recipes</a>.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYR108gsIS-TnLKVQ_1XYq6lYR5dId6Fq7YC0y8Id0uAwQTDqTO5g-EJvLwGTnJKf6Rb8ycr_WW-VIEwLUr25IG7BWPD1avtc3tgnJNpt5YgeIjvp82haYLVR3yCV5aMlZ4B7Pak7RkL0/s1600/IMG_3567.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYR108gsIS-TnLKVQ_1XYq6lYR5dId6Fq7YC0y8Id0uAwQTDqTO5g-EJvLwGTnJKf6Rb8ycr_WW-VIEwLUr25IG7BWPD1avtc3tgnJNpt5YgeIjvp82haYLVR3yCV5aMlZ4B7Pak7RkL0/s320/IMG_3567.JPG" alt="" id="BLOGGER_PHOTO_ID_5557541401881573490" border="0" /></a><br />life is going to evolve around the journey home in six months. i must begin to purge. i still seems like a long way off. our goal was to buy land, or a house with land, but to set all that up will take a bit of time, & not really doable from overseas. that translates to renting again, at least, for another year. i'm trying to accept this concept. it is not what i want to do. when do we really ever get what we want? i suppose, reluctantly, that this will give time to find the 'perfect' spot. oh, i've been waiting for this for sooo long. & the idea of moving at least three more times is sooo unappealing.<br /><br />well i'm using this post as motivation as a way to get back on track. hope this new year brings awareness & change.<br /><br />good enough.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-30509608812718146162010-11-30T07:46:00.009+04:002011-05-24T09:48:18.613+04:00new cookbooks!the last day of vegan MOFO. it's been great getting to blog almost everyday this month. this opportunity seems to be the encouragment needed to dedicate time to the padding of my blog. an edible & potable repertoire has been birthed & rooted, & now needs nuturing to grow. as i mentioned yesterday, i want to return to other interests as well. there remains about a dozen draft posts to finish, hopefully by the year's end.<br /><br />i bought a few new cookbooks the other day. *big smile* : <font style="font-style: italic;">vegan fusion world cuisine</font>, <font style="font-style: italic;">the shoshoni cookbook</font> &<span style="font-style: italic;"> </span><font style="font-style: italic;">tassajara cookbook</font><span style="font-style: italic;"> - lunches, picnics & appetizers</span>. & i'm tickled, i'm pleased to say. i love the unqiue take on veg cooking in each of them. i'm a bit of a collector & really appreciate the efforts to make a cookbook interesting, beautiful & well-organised. i will, as always, take time to become well-acquainted with each new book, but these are my first impressions.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/51iEFZg21vL._SL160_.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 136px; height: 160px;" src="http://ecx.images-amazon.com/images/I/51iEFZg21vL._SL160_.jpg" border="0" alt="" /></a><br /><br />the <span style="font-style: italic;">vegan fusion</span> has some wonderful photography that promotes tranquil well-being, a sense of connection to many places in the natural world. it has lots of resources & thoughts on being vegan. encouraging fresh, organic & live food, the recipes sound delish. there may be a few ingredients to stock, or it's a good chance to learn a few substitutes. keep in mind this book, from the Blossoming Lotus Café (which is currently closed) in Kaua'i, has access to fresh nuts, fruit & veg year-round. while there, it may be cheap & easy to buy local produce, alas in the wintery north, this book will be brought out only through the growing season. as the book is centred on the concept of world cuisine, imported foodstuffs associated with thai, japanese, indian, carribean & everywhere in between, must be purchased (usually available at the local health food store). as i'm presently in the middle east (where practically eveything is imported year-round), i look forward to experimenting soon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/51p55F8jfDL._SL160_.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 129px; height: 160px;" src="http://ecx.images-amazon.com/images/I/51p55F8jfDL._SL160_.jpg" border="0" alt="" /></a><br /><span style="font-style: italic;">tassajara cookbook</span> is simply elegant & beautiful. *drool* owned by the san fancisco zen center, tassajara is a zen mountain center in california, & has been there since the 60's. it hosts visitors to sustain itself, & offers a wonderful palatte of vegetarian fare. i have a few other cookbooks they've produced, & they are lovely. this one focuses on finger foods & snacks in hand, which has been a focus of mine as of late, so i'm excited to say the least. again, because veg fare is found in all world cuisine, veg cuisine collects foodstuffs from around the world. this can always be simplified, but a few things will be needed, & are readily available, but it doesn't always follow 'local' to the letter. there is a whole section devoted to chutneys, sauces & salsas. yay! & another on pâtés & loaves. i love portable feasts. (btw, i have another cookbook, a thriftstore find, called <span style="font-style: italic;">the portable feast: picnic, lunch box & knapsack fare</span>. knapsack fare! how great is that?)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/31nQ7%2BVL28L._SL160_.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 157px;" src="http://ecx.images-amazon.com/images/I/31nQ7%2BVL28L._SL160_.jpg" border="0" alt="" /></a><br /><br /><span style="font-style: italic;">the shoshoni cookbook - vegetarian recipes from the shoshoni yoga retreat</span>, has been on my wishlist for some time. now, it's in my hand. it is not fancy, but it is packed with fairly quick & easy, & nutritious, recipes. there's a recipe for tofu feta, i cannot wait to try. unfortunately, many recipes call for apple juice concentrate, which may be easily accessible at home, i've not yet found it here in dubai. so i must find a substitute, or make my own?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.vegfamily.com/images/books/shoshoni.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 123px; height: 140px;" src="http://www.vegfamily.com/images/books/shoshoni.jpg" border="0" alt="" /></a><br /><br />needless to say, i really must stay out of the bookstore. it is a costly obsession. i usually relieve my guilt by only frequenting the used bookstores, but went upon a friend's request. who am i to deny someone else access to wonderful world of new books?<br /><br />__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br />good enough.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-65981488408126171892010-11-29T00:00:00.009+04:002011-05-22T16:38:23.608+04:00Perfect Potluck Dish: Curried Lentil & Wild Rice Saladthe second to last post of vegan MOFO, so what to post? there's so many great recipes i could share, ones i'll continue to add. i have some food related ideas i'd like to research as well as mini-essays on nutrition, especially iron, b12 & omegas. i'll also resume posting about ufo craft projects that are awaiting the next snow season in canada.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_F7c6xwafy890lRn4pAJMbaJH47UMx5gRfBoopL44YEbNS4cUBh7wD82GBfdaI014gK_wRGua5t7ALXkyCmSNPhY0MUm0rZlSV26IvRDgbgTl8b3Sono9P8F3ES5D96duJa_NB4lDHg/s1600/IMG_3486.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_F7c6xwafy890lRn4pAJMbaJH47UMx5gRfBoopL44YEbNS4cUBh7wD82GBfdaI014gK_wRGua5t7ALXkyCmSNPhY0MUm0rZlSV26IvRDgbgTl8b3Sono9P8F3ES5D96duJa_NB4lDHg/s200/IMG_3486.JPG" alt="" id="BLOGGER_PHOTO_ID_5545182391735479378" border="0" /></a>tonight's supper was <a href="http://locrianrhapsody.blogspot.com/2010/11/quick-one-pot-dishes.html">Stuffed Portabellos in Tomato Sauce</a> (i had to use a walnut garnish in lieu of the pine nut) accompanied by brown rice & <a href="http://www.yummly.com/recipe/Roasted-Sweet-Potatoes-With-Honey-Butter-Food-Network">Roasted Sweet Potatoes with Cinnamon Honey Butter</a> (i've cut the cinnamon by 1 tsp).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFj_gfoUpp3BbrEE6EvltUhrGLRdLvuT9EDuIyy3gkLPwDIgMtZFk-WjQ9Qb3GYZBR45LhksoB_DRP5NVAuPAGlRZuDdNLf-hXGrMjk9GbIxOXXgAzIv8fGqhvSRCjhc1BHnvbBDwXWY/s1600/IMG_3490.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFj_gfoUpp3BbrEE6EvltUhrGLRdLvuT9EDuIyy3gkLPwDIgMtZFk-WjQ9Qb3GYZBR45LhksoB_DRP5NVAuPAGlRZuDdNLf-hXGrMjk9GbIxOXXgAzIv8fGqhvSRCjhc1BHnvbBDwXWY/s200/IMG_3490.JPG" alt="" id="BLOGGER_PHOTO_ID_5545182397203946866" border="0" /></a>as i've posted the portabello recipe, i must think of another, that'll have no pic for the time being.<br /><br /><br />there are a few ingredients in this dish, but it's worth it, nutritious & delicious. i love a dish that can be done in stages, plus it matures in flavour with a day in the fridge. i have my friend Mary to thank for bringing this to my attention, but it was published in the <a href="http://www.canadianliving.com/food/curried_lentil_wild_rice_and_orzo_salad.php">Canadian Living Magazine: July 2009</a>.<br /><br /><div style="text-align: center;"></div><blockquote><div style="text-align: center;"><span style="font-weight: bold;">Curried Lentil, Wild Rice & Orzo Salad</span><br /></div><br />1/2 cup wild rice (cooked in 1 1/4 cups water)<br />2/3 cup green or brown lentils (2 1/3 cups water)<br />1/2 cup orzo pasta<br />1/2 cup currants<br />1/4 cup red onion, finely chopped<br />1/3 cup slivered almonds, toasted<br />1/4 cup cider vinegar<br />1 tsp ground cumin<br />1 tsp dijon<br />1/2 tsp ground coriander<br />1/4 tsp paprika<br />1/4 tsp nutmeg<br />1/4 tsp ground cardamon<br />pinch each of cinnamon, cloves & cayenne<br />1/3 cup oil<br /><br />cook wild rice (30-35mins). cook lentils (20-25mins). cook orzo (5mins). drain each & transfer to a casserole dish (great for storing or transporting). add currants, onion & almonds. whisk the remaining ingredients & pour over lentil mixture. refridgerate at least 4 hours before serving.<br /><br />i typically double the recipe, enough for the potluck & some for home.</blockquote>__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br /><br />enjoy.<br /><span class="item"></span>dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-59769466252069411422010-11-25T19:48:00.004+04:002011-05-22T16:39:18.873+04:00Stove-top Anasazi Beansi came across this recipe in a cookbook i found in a bookstore in Kyoto, Japan. i don't remember which one. it looked good. i've made it a few times now, & it's pretty tasty.<br /><br /><a href="https://www.usaemergencysupply.com/information_center/all_about_beans_legumes.htm#link3"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45VJ877AdXKlSt1wTVHj6K4HoqcsTlJghfGkZuTu6Ru2b2ipb_CHsfp4o8OYU8X_drrpoGv-XcOpflseRxmXdb-JlXeJ6tLMINXq7ckdyj6-3498Vb1h4RAWBhrMeupTYuLy9ZTwB_vk/s1600/image_beans_anasazi_beans.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45VJ877AdXKlSt1wTVHj6K4HoqcsTlJghfGkZuTu6Ru2b2ipb_CHsfp4o8OYU8X_drrpoGv-XcOpflseRxmXdb-JlXeJ6tLMINXq7ckdyj6-3498Vb1h4RAWBhrMeupTYuLy9ZTwB_vk/s320/image_beans_anasazi_beans.jpg" alt="" id="BLOGGER_PHOTO_ID_5543515221994461922" border="0" /></a></a><a href="http://www.wisegeek.com/what-are-anasazi-beans.htm">Anasazi beans</a> are small kidney shaped purple and white beans in the same family as pinto beans. They can be used in Latin American and Southwestern cuisines, and have a mild, sweet flavor which pairs with a mealy texture. Anasazi beans cook much more quickly than regular beans, and they appear to have been a part of the human diet in the Americas for thousands of years. The beans are also marketed as New Mexico cave beans, Aztec beans, New Mexico appaloosas, and Jacob's Cattle beans.'<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtg2mC5FketJ0qm-YAN7xVTixUi9sm47qd4Nbeo2fqaduq1aU17lifgeYaA1mhU-v7pKhW-HqB1phW9BASNWfpRSbhuHskdwJRI44l_X1HMgcn8BL2_XyTgiseCSOFDuLZs2SAIgdZcok/s1600-h/IMG_0265.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtg2mC5FketJ0qm-YAN7xVTixUi9sm47qd4Nbeo2fqaduq1aU17lifgeYaA1mhU-v7pKhW-HqB1phW9BASNWfpRSbhuHskdwJRI44l_X1HMgcn8BL2_XyTgiseCSOFDuLZs2SAIgdZcok/s320/IMG_0265.JPG" alt="" id="BLOGGER_PHOTO_ID_5422820273937490610" border="0" /></a><blockquote><div style="text-align: center;"><span style="font-weight: bold;">Anasazi Beans</span><br /></div><br />2 cups dried anasazi beans*, soak overnight<br />5 cups veggie broth, or water<br />¼ tsp black pepper<br />¼ tsp cumin<br />¼ tsp nutmeg<br />4 cloves garlic, minced<br />1 bay leaf<br />¼ cup olive oil, divided<br />½ cup celery, diced<br />½ cup onion, diced<br />½ cup red & green pepper, diced<br />½ cup carrot, diced<br />1 Tbsp tomato paste, or to taste<br />¼ tsp salt, to taste<br />1 Tbsp black treacle (molasses), or a couple Tbsps of maple syrup, optional<br /><br />in a soup pot, cook beans in spices & broth until half done. meanwhile sauté veggies in olive oil, then add to the beans, & let simmer until done. add tomato paste, salt & molasses, simmer to mesh flavours. finish with freshly squeezed lemon juice & 1 Tbsp olive oil.<br /><br />(i've transfered the beans to a casserole dish for leftovers & easy storage)<br /><br />* pinto beans are a lovely substitute, though this time i used navy & kidney beans. beans, of course, have varying cooking times, so cook separately. i must follow this advice next time.<br /></blockquote>__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br /><br />enjoy.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-76324281320558426112010-11-24T18:30:00.007+04:002011-05-22T16:40:15.472+04:00Quick & Delish, II: Mushroom Bakehere are a couple of two-step dishes that we love. they were both recipes that i remember from my childhood, though they are now updated (ie. without canned mushrooms) & veganized. both call for a rich stock, so a roasted veg or mushroom would probably be outstanding, though i used my <a href="http://locrianrhapsody.blogspot.com/2010/11/vegetable-broth-basics.html">basic sautéed stock</a>, which is on-hand in the freezer.<br /><br />looks like i've got a bit ahead as this was last night's supper. next time, i'll try adding a handful of broccoli, or perhaps some swiss chard, to add some colour, vitamins & aesthetics. & for a bit more nutrition, with little to no change of taste, lightly dust each serving with nutritional yeast.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hS-O1ToMEvkpVEJSgQV1ZuadxKQLRqL8oAhG6gggB8nBeTkkDNfyl-KpiFu0Tu6xSffND_SmuHkMe35sJK0Z9c9phFBbwiSwAX_P0EHko868ryPfzu7sWX5fr8mI4LdOstjy_nOPpo0/s1600/IMG_3476.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hS-O1ToMEvkpVEJSgQV1ZuadxKQLRqL8oAhG6gggB8nBeTkkDNfyl-KpiFu0Tu6xSffND_SmuHkMe35sJK0Z9c9phFBbwiSwAX_P0EHko868ryPfzu7sWX5fr8mI4LdOstjy_nOPpo0/s320/IMG_3476.JPG" alt="" id="BLOGGER_PHOTO_ID_5542780032846368194" border="0" /></a><span style="font-weight: bold;">Glamour Mushroom Rice</span><br /></div><blockquote>1 small onion, finely chopped<br />1/3 cup butter<br />1 lb mushrooms, button or cremini<br />1 cup long grain rice<br />1 1/2 cups stock<br />s & p, to taste<br /><br />preheat oven to 350º.<br /><br />sauté onions in the butter. add the mushrooms & rice & stir until lightly golden. put his mixture into a 2qt casserole dish. cover & bake for an hour.</blockquote><br />__________________<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Wild Rice with Mushrooms & Almonds</span><br /></div><blockquote>1 cup wild rice, washed<br />1/2 cup butter<br />1/2 cup slivered almonds<br />2 Tbsp chives, or scallions<br />8 oz mushrooms, button, cremini or portabello, sliced<br />2 1/2 cups stock<br /><br />preheat oven to 325º.<br /><br />sauté rice, almonds, chives & mushrooms in the butter until the almonds are golden (about 20mins).<br /><br />transfer rice mixture into a greased 1 1/2 qt casserole dish. bring stock to a boil, then pour over the rice, & stir. cover & bake for 1 1/2 hours, ot until all the liquid is absorbed.</blockquote><br />__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br /><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-47445428197951256232010-11-23T19:37:00.007+04:002011-05-22T16:40:43.504+04:00Chickpeas, Chickpeas, Chickpeas!my internet connection was interrupted for some reason, so i missed the chance to post yesterday.<br /><br />these past few weeks, i've been scramblin' to make the recipes i've been posting for veganMOFO, so i may include pics. i've been adding some to previous posts with a few more on the way. these recipes are pretty much this week's menu. here are some great things to do with chickpeas.<br /><br /><br /><div style="text-align: center;">[<span style="font-style: italic;">oops! i've realised that i've already posted <a href="http://locrianrhapsody.blogspot.com/2009/04/garlic-spinach-chickpea-soup-with-apple.html">(04/30/09)</a> this recipe, but it's good enough to leave it here twice</span>, <span style="font-style: italic;">hope you like it!</span> <span style="font-style: italic;">the previous post includes the recipe for Cloud Biscuits as well.</span>]<br /></div><br />this recipe was inspired by a café on pizza corner in Halifax, NS. it is another of my absolute fav soups,<br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Vn7kHWxLcQhAwrfGevtSW8kklMTHkCQIuq4luVVYfBRBBvmtgOFlUl2PGkx9xqjRxoTOYSUJ9ozcTgPtjFKzS4LE5cuQl6tULkAzCMEvUHaRhmIWWwBCXwD6JhaAQL9Q9rICgJqgs-Y/s1600-h/Garlic,+Spinach+%26+Chickpea+Soup.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 340px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Vn7kHWxLcQhAwrfGevtSW8kklMTHkCQIuq4luVVYfBRBBvmtgOFlUl2PGkx9xqjRxoTOYSUJ9ozcTgPtjFKzS4LE5cuQl6tULkAzCMEvUHaRhmIWWwBCXwD6JhaAQL9Q9rICgJqgs-Y/s400/Garlic,+Spinach+%26+Chickpea+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5330487358659264130" border="0" /></a><span style="font-weight: bold;">Garlic, Spinach & Chickpea Soup</span><br /></div><blockquote><br />1 large onion, roughly chopped<br />5 or more cloves garlic, minced<br />spices ~ 1 or 2 tsp crushed fennel seed, pinch cayenne, pinch paprika<br />a couple of handfuls of spinach*, finely sliced<br />half a red pepper, cut into a small dice<br />1 fennel (anise) bulb, sliced<br />3 small potatoes, cubed or half moons<br />2 cans (13 ½ oz, 398 ml) chickpeas, rinsed well & drained, or 3 cups cooked<br />1 can coconut milk (13 ½ oz, 398 ml)<br />4 cups veg stock, simmered to a boil<br />handful of fresh herbs, basil & parsley, finely chopped<br />freshly grated nutmeg (7 swipes along a little grater)<br />s & p<br /><br />sauté onion with garlic for about 5mins. add spices, stir for 2 minutes. & then the spinach for another 2mins. add the remaining ingredients, & simmer gently until the potatoes are tender. fold in the fresh herbs & nutmeg. season with s & p to taste, then finish the soup with 'butter' for extra richness.<br /><br />* the spinach could always be added directly to the bowl, & the soup poured atop just before serving. i wonder if kale would be tasty, or detract from the overall yumminess?<br /></blockquote>__________________<br /><span style="font-weight: bold;"></span><blockquote><div style="text-align: center; font-weight: bold;"><span><br />Chickpea Stir-fry</span><br /></div><br />1 large onion, roughly chopped<br />1 stalk celery, diced<br />3 cloves garlic, minced<br />1 tsp red chili flakes, to taste<br />pinch of cayenne, to taste<br />1/2 red pepper, small dice<br />2 cans chickpeas, washed<br />1 Tbsp fresh lemon juice<br />1 small tomato<br />handful of fresh basil, torn<br />s & p<br /><br />sauté onion, celery & garlic. add spices, & stir for 2 mins. then add red pepper. add chickpeas & lemon juice, & stir until heated through. toss the chickpeas with the tomato & basil. season with s & p, to taste.<br /></blockquote>__________________<br /><br /><div style="text-align: center;"><span style="font-weight: bold;"></span></div><blockquote><div style="text-align: center;"><span style="font-weight: bold;">Garbanzo Gravy</span><br /></div><br />3/4 cup chickpea flour<br />1/3 cup nutritional yeast<br />1/2 small onion, minced (2 Tbsp dried minced onion)<br />1 large clove garlic, minced with salt (1/4 tsp garlic powder)<br />s & p<br />3 cups veg broth<br />2 Tbsp veg worcestershire sauce<br />1 Tbsp tamari<br /><br />combine dry ingrediets in saucepan, & toast over medium heat, stirring for 2 mins. gradually whisk in the broth & the worcestershire sauce. cook, stirring until smooth & thickened. serve immediately. makes 2 cups.<br /><br />i find this gravy rather mild, so use a rich veg stock or mushroom stock, & perhaps sautéed onions & garlic would boost the flavour.<br /><br />from the vegan handbook, page 239 with amendments<br /></blockquote><br />__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br /><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-16095664103364240482010-11-19T18:10:00.001+04:002011-05-22T16:41:28.933+04:00i won.thanks to <a href="http://vegannifer.wordpress.com/2010/11/17/we-have-our-winners/#comment-726">vegannifer</a> for creating a contest, & lucky me, i won. i so look forward to opening up my bag of goodies.<br /><br /><a href="http://vegannifer.wordpress.com/2010/11/14/im-having-a-blog-party-and-youre-all-invited/#comment-667">the contest rules</a> included perusing a list of earthy tips & goodies, or sharing personal tips on promoting a healthy world|home environment. good notion, eh? well, think i'll pose some questions for those of you who may have missed the 72 hour blog party.<br /><br /><span style="font-weight: bold;"></span><blockquote><span>1.</span><span style="font-weight: bold;"> what do you do to promote a healthy world?</span><br /><br /><span>2.</span><span style="font-weight: bold;"> what have you changed for a more sustainable future?</span><br /><br /><span>3.</span><span style="font-weight: bold;"> what can you do to further the cause?</span></blockquote><br />i'm unsure how inundated you feel with the pressure of a doomed planet. i feel the weight of it as i'm always reading about the environment thru blogs, twitter, fb pages, & google reader. i realise that there are monumental changes that need to be addressed by large corporations & governmental agencies. & of course, the earth itself creates its own share of CO<sub>2</sub>, but these are things in which i have little to no control. i arm myself with knowledge when possible, & i do not support companies with no respect for the world & those of us that live in it. but i cannot do nothing. if all i can do is reduce, recycle, & reuse at the present moment, so be it. when a time arrives, where i can initiate large scale change, dag nammit, i will. for now, i'll attempt to answer these questions on behalf of my household in the hope to convey my respect for you, & the earth.<a name='more'></a><br /><blockquote><br /><span style="font-weight: bold;">1a.</span> cleaning products of the chemical variety have no place in my home. although they may well clean, & kill germs, effectively, they also leave residues, bad odors, & a feeling of unwellness within us. i have just as much faith in the cleaning power of baking soda, salt & vinegar. i also employ essential oils for their astringent qualities & wonderful scents. for now, i do purchase a natural toilet cleaner. & i've just bought my first container of non-clorine bleach for the grungy school uniforms that won't come clean with other methods.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoolXbfn4MH7iSs3ToGU9dCWozo4P_g3V1RlkvPBjXeQjBUR3i7Tr-JyjouegrOvZ_WcwsAIq8TqltFIfY_jsloVtgYNrTgAGrZT2W7VIqLZDK9vZXiHZjAuaNJxJWMJPZhGr76wNRvSM/s1600/IMG_3458.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 230px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoolXbfn4MH7iSs3ToGU9dCWozo4P_g3V1RlkvPBjXeQjBUR3i7Tr-JyjouegrOvZ_WcwsAIq8TqltFIfY_jsloVtgYNrTgAGrZT2W7VIqLZDK9vZXiHZjAuaNJxJWMJPZhGr76wNRvSM/s320/IMG_3458.JPG" alt="" id="BLOGGER_PHOTO_ID_5541245830571808690" border="0" /></a><span style="font-weight: bold;">baking soda cleaner</span><br /></div><br />for a simple cleaning paste, pour into a bowl some baking soda (3cups?), a few drops of dish soap, a few drops of tea tree or lemon oil (about 7-9), & just enough water (little bit at a time) to make a paste. mix with a spatula for ease & keep in an airtight container. it will have to be stirred before using as the water tends to separate. use it on sinks, counters, dishes, walls... last time i made some i used half table salt. seems to work just as well, & perhaps, it's a little less abrasive.<br /><br /><a href="http://www.channel4.com/4homes/on-tv/how-clean-is-your-house/">how clean is your house?</a> is a great resource for natural cleaning solutions. i love how they use lemon juice, tea bags, et al for cleaning the worst imaginable filth known to man. a great book on the subject is <a href="http://www.amazon.com/Better-Basics-Home-Simple-Solutions/dp/0609803255/ref=sr_1_1?s=books&ie=UTF8&qid=1290162250&sr=1-1">better basics for the home: simple solutions for less toxic living</a><a href="http://www.amazon.com/Better-Basics-Home-Simple-Solutions/dp/0609803255/ref=sr_1_1?s=books&ie=UTF8&qid=1290162250&sr=1-1"> </a>from annie berthold-bond.<br /><br /><span style="font-weight: bold;">1b.</span> i reduce, reuse & recycle as much as possible.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_D2ri4cSW6p8/TOaDtCo6KII/AAAAAAAAAmc/QcJnn33EGPc/s1600/IMG_1081.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 197px; height: 320px;" src="http://3.bp.blogspot.com/_D2ri4cSW6p8/TOaDtCo6KII/AAAAAAAAAmc/QcJnn33EGPc/s320/IMG_1081.JPG" alt="" id="BLOGGER_PHOTO_ID_5541261201351780482" border="0" /></a><br /><ul><li>reuse paper shopping bags & print paper from the uni for craft projects</li><li>reuse juice bottles to store grains & beans<br /></li><li>reuse smaller kitchen containers (eg. baking soda cans) for creative play</li><li>reuse plastic take-out containers for leftovers (& giving some to friends)</li><li>recycle plastic, cans, glass</li><li>reuse boxes for packing, or decorate boxes for toy storage</li><li>buy second-hand books, lend books, borrow books from the library</li><li>use virtual docs, tunes, films et al., rather than their physical counterparts</li><li>buy fewer good-quality (lasting) products, organic, when economically feasible<br /></li></ul><br /><span style="font-weight: bold;">2.</span> i suppose the biggest change i've made is becoming vegan. a journey i will share in a future post. my lifestyle is, in fact, very different in almost every way from that of my childhood. this is due, in part, to the world that is changing around us - the awareness for of our environment.<br /><br /><br /><span style="font-weight: bold;">3. </span><span>i can further change to be more environmentally conscious. i can leave dubai for one (& i will, this is a temp gig), but before i do, i can live as green as possible, & encourage friends to do the same.<br /></span><ul><li><span>ensure the a/c is turned low at night</span></li><li><span>implement a recycling drive in my building</span></li><li><span>eat homemade meals more often<br /></span></li><li><span>bring lunches, not just snacks, to the park<br /></span></li><li><span>try not to buy veggies covered in plastic on styrofoam plates</span></li><li><span>remember reusable shopping bags every time!<br /></span></li><li><span>buy fewer ready-made vegan products</span></li><li><span>eating all the leftovers to reduce food waste</span></li><li><span>turn off electronics when not in use, esp the laptops</span></li><li><span>+ + +<br /></span></li></ul></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qVawIOzV4YsqCX_h_7lv-RhTza4zfhpIfXcYPE8OnKCJM2D_2fJSoAOEqkrH_5VKSxyQDUiris2asbbB8ttAtxhTZzSfl2iibX5s8_lV-45EbSfRf0515gsUJNzYLhjgjTnFcY5Amq8/s1600/DSC_0006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qVawIOzV4YsqCX_h_7lv-RhTza4zfhpIfXcYPE8OnKCJM2D_2fJSoAOEqkrH_5VKSxyQDUiris2asbbB8ttAtxhTZzSfl2iibX5s8_lV-45EbSfRf0515gsUJNzYLhjgjTnFcY5Amq8/s320/DSC_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5541262733725342210" border="0" /></a><br /><br />btw, the irony of my living here, in Dubai, being a quasi-environmentalist, & this <a href="http://www.bloomberg.com/news/2010-11-17/u-a-e-australia-u-s-are-worst-co2-polluters-maplecroft-says.html">news</a> (U.A.E., Australia, U.S. Are World's Worst CO<sub>2</sub> Polluters), or this <a href="http://www.clickgreen.org.uk/news/international-news/121654-dubai-tops-list-as-worlds-top-co2-polluter-from-energy-use.html">news</a> (Dubai tops list as World's top CO<sub>2</sub> polluter from energy use) has not been lost on me. :|<br /><br />__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br />good enough.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com2tag:blogger.com,1999:blog-4010577127724955628.post-83892053209038743192010-11-19T15:24:00.003+04:002011-05-22T16:42:09.842+04:00Quick One-pot Dishes II: Curried Pinto Beansthanks! to <a href="http://ellenmacdee.tumblr.com/post/1563408622/lentil-stew">i'm an herbivore</a> for the inspiration for today's lunch. in lieu of split peas for the following soup|stew, she used lentils, which was also my plan until i realised i had none, so i've used pinto beans.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmq0KRQ2OUGKsovNnQ97tyKDRTyhmGMeIveP1ysWRnpwUVrEDDUTCA0umLg6Wsm-0iEMkPNOewnDnT1Rc-WAM5vJ5HUjIi3xe-k8kgXGbyv5wdgjVyrI8q_FnUeRgFZmD-9XaaBaBvmuw/s1600/IMG_3455.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmq0KRQ2OUGKsovNnQ97tyKDRTyhmGMeIveP1ysWRnpwUVrEDDUTCA0umLg6Wsm-0iEMkPNOewnDnT1Rc-WAM5vJ5HUjIi3xe-k8kgXGbyv5wdgjVyrI8q_FnUeRgFZmD-9XaaBaBvmuw/s320/IMG_3455.JPG" alt="" id="BLOGGER_PHOTO_ID_5541238740223776370" border="0" /></a><blockquote><div style="text-align: center; font-weight: bold;">Curried Pinto Beans,<br />a variation on a legume soup|stew<br /></div><a name='more'></a><br />2 (15 oz.) cans of pinto beans, or lentils, or split peas (about 3 cups cooked*)<br />2 carrots, chopped into coins & half-moons<br />2 potatoes, cut into small cubes<br />a third veggie, sweet potato, celery, squash, optional<br />1 red onion, roughly chopped<br />4 cloves chopped garlic, minced<br />2 tsp cumin<br />2 tsp curry powder (i use the sundays at moosewoods blend)<br />1 tsp red chili flakes, to taste<br />a pinch of cinnamon, to taste<br />1/4 cup olive oil<br />water, or veg stock, just enough to cover beans<br />1 Tbsp nutritional yeast<br />1 Tbsp quick oats, for the stew option<br />s & p, to taste<br /><br />cook the beans, or lentils, or use canned*.<br /><br />add the beans to small soup pot, as well as, the remaining ingredients. <span style="font-size:85%;"><span style="font-style: italic;">the onions & garlic could be sautéed here if time allows.</span> </span>simmer for 20 minutes. <span style="font-size:85%;"><span style="font-style: italic;">since i had it on hand, & because only water was used, i added 1/2 cup mushroom stock for more flavour.</span></span><br /><br />to reduce the water & make more creamy, take out about a cup of beans (even if there's a few veg mixed in) & mash, return to the pot. bring back to a simmer, add the oats (if using) & simmer hard for 1minute. add the nutritional yeast, s & p.<br /><br />makes 4 good sized bowls (if served, with or over rice, would go further).<br /><br />* 1 cup dry beans (most kinds) = 2.5 cups cooked beans, or<br />1 cup dried lentils = 3 cups cooked<br /><a href="http://www.reluctantgourmet.com/conversion_tables.htm"><span style="font-size:85%;">reluctantGourmet.com</span></a><br /></blockquote>__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br /><br />enjoy.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-38929726618236945312010-11-18T10:24:00.002+04:002011-05-22T16:43:22.122+04:00Found Questionnaire, IIfrom <a href="http://organarchy.wordpress.com/">organarchy</a> via <a href="http://ieattrees.com/your-thoughts-thursday-vegan-mofo/">I EAT TREES</a><br /><br /><blockquote><span>1.</span><span style="font-weight: bold;"> What is one food you thought you’d miss when you went vegan, but don’t?</span> i still do miss foods, though i think it's mostly the memory that's tied to these foods. i enjoy the memories, but it won't change my mind|actions.<br /><span style="font-weight: bold;"><br /></span><span>2.</span><span style="font-weight: bold;"> What is a food or dish you wouldn’t touch as a child, but enjoy now?</span> i was turned off spaghetti & tomato sauce at one point (perhaps it was mushy, cannot abide over-done pasta), & still have to remember that i actually like it today. there are some foods i wouldn't touch: not-so-fresh mushrooms (because of these, fresh mushrooms), fresh tomatoes (bits of stewed tomato), raw onions & garlic, banana peppers (anything with even a hint of spicy pepper).<br /><br /><span>3.</span><span style="font-weight: bold;"> What vegan dish or food you feel like you “should” like, but don’t?</span> again, there's certain veg|foods i wish i could get used to, but can only in small amounts - okra, eggplant, seaweed<br /><br />4. <span style="font-weight: bold;">What beverage do you consume the most of on any given day?</span> water, then tea.<br /><br />5. <span style="font-weight: bold;">What dish are you “famous” for making or bringing to gatherings?</span> cakes, cookies, squares - baked goods.<br /><br /><br />6. <span style="font-weight: bold;">Do you have any self-imposed food rules (like no food touching on the plate, or no nuts in sweets)?</span> i feel a bit cheated if i don't have a grain|potato without a minimum of 3 veggie dishes of varying colour & texture. i don't drink alcohol with food. for me, one nullifies the other. in fact, i don't usually drink anything with most meals. there are more, i just can't think of any at the mo.<br /><br />7. <span style="font-weight: bold;">What’s one food or dish you tend to eat too much of when you have it in your home?</span> i've learned many of these 'lessons' the hard way, so i try not to do this with anything, but... dwen-jeong chi gae| Korean bean paste stew with all the side dishes is my guilty pleasure.<br /><br />8. <span style="font-weight: bold;">What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?</span> veggie stock, salad dressings, preserves...<br /><br />9. <span style="font-weight: bold;">What ingredient or food is worth spending the extra money to get “the good stuff”?</span> organic veg, olive or other oils, earth balance...<a name='more'></a><br /><br />10. <span style="font-weight: bold;">Are you much of a snacker? What are your favorite snacks?</span> potato chips<br /><br />11. <span style="font-weight: bold;">What are your favorite vegan pizza toppings?</span> mushrooms, onions, black olives, broccoli, pineapple.<br /><br />12. <span style="font-weight: bold;">What is your favorite vegetable? Fruit?</span> i cannot answer this with one: broccoli, zucchini, sweet potato, carrots... apples, pears, berries, pineapple...<br /><br />13. <span style="font-weight: bold;">What is the best salad dressing?</span> homemade, oil & vinegar or just lemon & lime.<br /><br />14. <span style="font-weight: bold;">What is your favorite thing to put on toasted bread?</span> 'butter'.<br /><br />15.<span style="font-weight: bold;"> What kind of soup do you most often turn to on a chilly day or when you aren’t feeling your best?</span> on a chilly day, spinach lentil soup or weighted veggie soup. when a bit under, i like simple broth with miso, tofu & zucchini.<br /><br />16. <span style="font-weight: bold;">What is your favorite cupcake flavor? Frosting flavor?</span> vanilla with rose flavoured buttercream.<br /><br />17. <span style="font-weight: bold;">What is your favorite kind of cookie?</span> old-fashioned oatmeal with raisins, or scottish shortbread.<br /><br />18. <span style="font-weight: bold;">What is your most-loved “weeknight meal”?</span> simple homemade soup, or simple noodle|pasta.<br /><br />19. <span style="font-weight: bold;">What is one dish or food you enjoy, but can’t get anyone else in your household to eat?</span> this does not occur, except for my 'lil one who is a bit pickier.<br /><br />20. <span style="font-weight: bold;">How long, in total, do you spend in the kitchen on an average day? </span>every day is different. some days are for prep, some days are for cooking, & others are for dishes, so some days hours. some days i order in.<br /></blockquote>__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br /><br />good enough.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com2tag:blogger.com,1999:blog-4010577127724955628.post-36572561490224178782010-11-17T10:02:00.004+04:002011-05-22T16:43:55.232+04:00Found Questionnaire, Ithanks to <a href="http://organarchy.wordpress.com/">organarchy</a>, i have found a couple of fun posts (one for today & one for tomorrow) to add to the month of vegan thoughts to share.<br /><br /><blockquote><span>1.</span><span style="font-weight: bold;"> Favorite non-dairy milk?</span> noël nog, plain or chocolate peppermint.<br /><br /><span>2.</span><span style="font-weight: bold;"> Most disastrous recipe/meal failure?</span> a few years ago, made a veggie soup, & the last minute decided to throw in some eggplant. blehk!<br /><br /><span>3.</span><span style="font-weight: bold;"> Favorite pickled item?</span> pickled beets.<br /><br />4. <span style="font-weight: bold;">If you were stranded on an island & could only bring 3 foods, what would they be (don’t worry about how you’ll cook them)?</span> let's see (tough one)... apples, cucumber & brown rice.<br /><br />5. <span style="font-weight: bold;">Fondest food memory from your childhood?</span> ah, so many. well, i'll have to go with a holiday fav where we could choose the midnight meal on christmas eve. my mother would prepare whichever we chose, be it cabbage rolls, (*ahem*) homemade meat pie, or some other labour intensive dish probably with some delish dessert.<br /><br />6. <span style="font-weight: bold;">Favorite vegan ice cream?</span> mmm... vanilla, plain or doctored with maple syrup. though chocolate raspberry would be second.<br /><br />7. <span style="font-weight: bold;">Most loved kitchen appliance?</span> rice cooker.<br /><br />8. <span style="font-weight: bold;">Spice/herb you would die without?</span> basil.<br /><br />9. <span style="font-weight: bold;">Favorite flavor of jam/jelly?</span> though i don't often eat jams or jellies, when i do... i love raspberry jam. i usually only have one or two open at a time. now, if there was competition with apple jelly, pumpkin butter, wild strawberry jam, apricot jam, or blackberry jam, there would be a dilemma.<a name='more'></a><br /><br />10. <span style="font-weight: bold;">Favorite vegan recipe to serve to an omni friend?</span> depends on the friend really, for those for have sweet tooths, i'll bake a pie or cake, but i do love to introduce Korean-style meals.<br /><br />11. <span style="font-weight: bold;">Seitan, tofu, or tempeh?</span> i've not actually tried either seitan or tempeh, so tofu it is, prepared in any way imaginable.<br /><br />12. <span style="font-weight: bold;">Favorite meal to cook (or time of day to cook)?</span> i would have to say lunch, but one that resembles a meal with the substance of dinner, or perhaps dinner, & hopefully for friends & fam.<br /><br />13. <span style="font-weight: bold;">Name 3 items in your freezer without looking.</span> bananas, veg stock, puff pastry.<br /><br />14. <span style="font-weight: bold;">What’s on your grocery list?</span><br />mushrooms, bread, molasses, olives, flat-leaf parsley, squash, celery...<br /><br />15. <span style="font-weight: bold;">Favorite grocery store?</span><br />at the moment, the dubai organic market in the dubai mall, for i can get vegan mayo, & my new, & all-time, fav soy yoghurt.<br /><br />16. <span style="font-weight: bold;">Name a recipe you’d love to veganize, but haven’t yet.</span> this was one decadent evening i had about 14 years ago... manicotti stuffed with ricotta smothered in a white sauce followed by hungarian cheesecake, chocolate liqueur & spanish coffee. milk, butter, cream, milk, butter, cream... repeat ad nauseum.<br /><br />17. <span style="font-weight: bold;">Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?</span> after this month, my list won't just be long, but extensive. <a href="http://www.veganlovlie.com/">VeganLovlie</a>, <a href="http://shellyfish.wordpress.com/">Musings from the Fishbowl</a>, <a href="http://www.helloveggie.org/">Hello Veggie</a><br /><br />18. <span style="font-weight: bold;">Favorite vegan candy/chocolate?</span> i don't really have a sweet tooth, except for after a Korean meal!? it's been a while as i'm tryin' to behave treat-wise, but i think it's called Vive (peppermint, or the red chili), i'll have to check. i also love dark chocolate covered coffee beans. & there's a few i miss from the gelatin food group.<br /><br />19. <span style="font-weight: bold;">Most extravagant food item purchased lately?</span> cherry soy yoghurt (x5), organic black strap molasses, fresh strawberries & flax oil.<br /></blockquote><br />oops! i meant to publish this one yesterday. i didn't even realise i hadn't posted yesterday, until now! i'm sure i had. it's Eid at the moment, so the family are home on a week vacation. (*'lil distracted*) :)<br /><br />__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br />good enough.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-24637546732540976972010-11-15T12:00:00.009+04:002011-07-18T20:49:53.702+04:00a vegan's bio & thoughts, point form<div style="text-align: center;"><span style="font-weight: bold;"><br />CubbyHole of<br />Expositions & Obscurities</span><br /></div><br /><blockquote><ul><li> i'm an optimistic pessimist</li><li> i know practically nothing</li><li> i have my hands in many cookie jars</li><li> i love trees</li><li> the concept of time alludes me</li><li> i love to read ~ study</li><li> everything is interesting, except sports</li><li> i love most classical music, even opera<br /></li><li> i enjoy walking thru galleries & museums</li><li> i love to do the dishes in winter</li><li> cooking is fun, baking is more fun</li><li> organisation is important to me</li><li> i don't understand the world</li><li> i've learned that i think differently than many</li><li> at the time, this surprised me greatly... it still does</li><li> i love molasses, whole grains, veggies, water & wine</li><li> i am a tea & coffee drinker</li><a name='more'></a><li> i believe in compassion</li><li> i like simple things</li><li> i despise the telephone</li><li> libraries & the web are overwhelming but enthralling</li><li> i am constantly striving to be aware of the now</li><li> trying new things is exciting</li><li> traditional ways should be valued, not dismissed<br /></li><li> i'm not a traditionalist</li><li> i am straightforward, honest</li><li> i believe in freedom</li><li> my humour is a bit bizarre</li><li> life is amusing though i'm usually accused of being too serious<br /></li><li> i adore & respect nature</li><li> i like art, i love some art</li><li> i love craft, i don't love it all</li><li>i tend to be a bit of a clean-manic<br /></li><li> i believe reality is what you choose it to be</li><li> my reality isn't constant</li><li> the dream world is intriguing</li><li> i used to i spend much time there</li><li> i organise waking time terribly</li><li> it is difficult to do what must be done, it is also difficult to be still [caffeine?!?]</li><li> hobbies: learning, embroidery, collecting, natural dyeing, photography, musical instruments, blogging, reading...</li><li> stuff i'd like to try: pottery, sculpture, mosaics, crochet, soap & candle making...</li><li> interests: herbology, botany, myths, black humour, travel, sustainable living, thought, yoga, cooking, unschooling, teaching, cultural history...<br /></li><li> want my own house with garden & acreage, greenhouse<br /></li><li> favourites: autumn, good black licorice, jeweltones| earthtones| black, stone| wood, handmade things, fine point pens...<br /></li><li> i read just about anything, esp. sf, philosophy, occult, science, lit.</li><li> a goat & a rat were ruling when i was born</li><li> there will not be enough time in my life, or so i think now</li><li> the moonlight & the forest draw me, the ocean beckons</li><li> i am a serious person but i often laugh at myself<br /></li><li> i don't readily share personal beliefs, this is unusual for me, i'm tryin' to change<br /></li><li> i do not practice religion</li><li> i don't know if peace is possible, at this point - not</li><li> war is futile, the extravagant element of political & economical fueds</li><li> anger usually stems from ignorance, incomprehension, &/or selfishness</li><li> change is difficult, but a change is imperative</li><li> compassion, tolerance & acceptance are imperative</li><li> speaking cosmically & worldly, we assert little to no control</li><li> this sends shivers thru my bones</li><li> we each have many fates, each decision narrows the choices</li><li> i don't buy nationalism, patriotism, capitalism or other -isms</li><li>there aren't many 'chemicals' in my house<br /></li><li> i dislike confrontations</li><li> i will speak my mind, tryin' to change the how? when? to whom?<br /></li><li> sometimes i can be too honest</li><li> i dislike having to explain myself, but i realise it is necessary</li><li> i do want to be more articulate</li><li> i also want to express myself in ways other than words</li><li> i don't know if i have anything interesting to express</li><li>candle light is bliss<br /></li><li>i enjoy theatre</li><li> boredom| stillness is a necessity for creativity<br /></li><li> i enjoy concerts</li><li> the long hours of the afternoon, & direct sun, is oppressive</li><li> the night is liberating</li><li> i strongly dislike placating phrases</li><li> would love to propagate, & photograph, wildflowers</li><li> want to grow bamboo<br /></li><li> study cello & perform with a chamber ensemble<br /></li><li> i love music<br /></li><li> fav art styles: art deco & art nouveau, trompe l'oeil, ink painting, gothic art...<br /></li><li> fav artists: ertè, bosch, vermeer, magritte, o'keefe, susan seddon boulet, blossfeldt, rodin<span class="ptBrand"></span></li><li>i love the quiet of the snow<br /></li><li>i enjoy working with pastry<br /></li><li> i enjoy challenges<br /></li><li> fav music genres: folk, instrumental, chamber, chansons, jazz, roma, tradional music from ireland, scotland, korea...<br /></li><li> fav musicians/singers: m.coughlan, r.sorrels, k.dalton, p.seeger, j.mitchell, fela kuti, e.piaf, jacques brel, n.simone, t.waits, bonnie prince billy, m.hurley, cat power, fred neil, portishead, django reinhardt, siouxsie, n.drake, taraf de haidouks, m.davis, ella, r.johnson, b.holiday, mississippi john hurt, jj.johanson...<br /></li><li>fav composers: greig, rachmaninoff, beethovan (late), tchaikovsky, chopin...<br /></li><li>i don't like much orchestral or symphonic stuff<br /></li><li> a friend in kindergarten taught me to tie my shoes, & blow bubbles with gum<br /></li><li> i don't like gum anymore<br /></li><li> as a child, i wanted to be an amateur naturalist<br /></li><li> i still do :)<br /></li><li>where i go, so goes natural incense<br /></li><li>i enjoy being vegan<br /></li><li> i love film - quiet, quirky, raw, sf, off beat, indie, foreign...<br /></li><li> especially from miyazaki, tarkovsky, kurosawa, p.weir, cohen brothers, cassavettes, mike lee, ken loach, s.frears...<br /></li><li>indoor plants are necessities<br /></li><li>over-cooked pasta<br /></li><li>cold fruit<br /></li><li>peeling butternut squash</li><li>canned or frozen vegetables, except frozen peas<br /></li><li>waking from a deep sleep earlier than was necessary.<br /></li></ul></blockquote><br /><br />good enough.<br /><br />__________________<br /><br /><a href="http://veganmofo.wordpress.com/blog-roll-2010/"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://veganmofo.wordpress.com/blog-roll-2010/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 150px; height: 150px;" src="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM6MeVZG8dI/AAAAAAAAAh8/hHobXg1Jgz8/s320/vegan+MOFO.1-3.jpg" alt="" id="BLOGGER_PHOTO_ID_5534515444851339730" border="0" /></a>dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-88663017490709308212010-11-14T10:34:00.014+04:002011-05-22T16:44:37.389+04:00the 'why'.on being vegan,<br /><br />to make waves or not to make waves? this is my question. making waves may make change - uncontrollable change. i want to affect this world in a positive way, therefore, i have chosen a lifestyle that reflects this. i will answer 'why?' if asked. but to what degree? how much honesty can be digested in a sitting? i do not want to preach, demand or command. it is all too easy to point & scorn. nuturing an evolution of consciousness will take education, patience, & a strong will. if we are to be on the front lines of change, we must be brave, understanding, & willing to put aside our own judgemental slights in our behaviour & our language, as well as the cyclic nature of retribution. it takes strength, wisdom, & compassion to be that which people do not understand.<br /><br />i'll pose a question: how would you know you live in a dark box unless there was a window? should i, can i be that window? no. i cannot be the idea, the window is the idea. the window must be discovered without manipulation. is this possible? breadcrumbs may be left to be found & digested slowly, with each new area being explored, each new territory assimilated. the light growing brighter, acclimatisation to brightness, an evolution of our senses.<br /><br />there are two ideas that define me. if you must label me, think in these terms: freedom & compassion. i hold to no other. these are all there is.<br /><br />okay, so a quick run down, a list of 'why's' & other answers...<br /><blockquote><br />* Compassion for all living things. yes, it's a buddhist notion, though i do not follow the religion per se. compassion for something as lowly as a rodent, speaks voluminous truths concerning the compassion we then bestow on our children, our elderly, our meek, our men, our women.<br /><br />* Evolution of humanity to a higher plane of consciousness, to rise above our barbaric, animalistic nature. to utilise the intelligence we've earned & become something more. one cannot say we are not animals on one hand, then say it is our nature to kill & eat meat. realistically, we are animals - social, intelligent animals. if we are truly intellectually more capable than the others in the animal kingdom, our decorum should reflect this through our choices. note, however, that spiritually we are equal, & therefore, we must respect the threads of life woven around us.<br /><a name='more'></a><br />* It not wrong to eat meat. it is not a moral issue.<br /><br />* It's not that i do not like meat. i remember it tasting great.<br /><br />* Yes, i despise the factory farming. i despise the disrespect for life. i despise thoughtlessness, & the unquestioning behaviour of the masses.<br /><br />* I do not think myself as superior - morally or otherwise.<br /><br />* I am not right & you are wrong. you are not wrong & i am right. nor am i wrong & you are right.<br /><br />* I am not against you, nor should you be against me.<br /><br />* Life is a series of decisions. i have found myself on this path because of a series of little decisions i have made.<br /><br />* I am not convinced about the theory of eating right for your blood type. i am not privy to unquestionable scientific evidence that being vegan is harmful, or that some people need meat. though i think that we do not need to eat it, therefore, i do not.<br /><br />* I do not want to kill or harm life. i do not know under what circumstances i would. perhaps, perhaps not. i do not live a life of hypotheticals. i live here. i live now. you should not speak for me, i do not speak for you. i have to live with my choices. i do not see with hindsight. with the knowledge i acquire, i assimilate the 'truths', & make decisions with which i can live.<br /><br />* I do not jump on trends or bandwagons. each decision i have made is weighed with the knowledge i have at the given time. with new knowledge comes more decisions & compromises. my lifestyle choice affects all i do. the root is compassion, which i believe is the core of most religion & philosophy. the vegan aspect is a food choice, but the idea behind it, is my centre. it compells me. i try not to do without thinking, but it is the energy, the driving force behind all decisions.<br /><br />* I have not subscribed to a dogma, in which i blindly follow rules that have been written from the divine, or from the assumptions & logic of one man. this does not mean i am without ethics - on the contrary. i believe in myself. i believe in my own powers of deduction from an accumulated range of knowledge. this road is a difficult one as you walk alone, even if there are others on the road with you. we can have shared experiences, though never identical, but we walk alone. we choose for ourselves, so we must believe in ourselves, be comfortable with ourselves. we must support each other in this. with this, we can change the world.<br /><br />* Everyday i choose to love. everyday i choose to live a vegan lifestyle. everyday i choose to learn. everyday i make a decision to leave this world better than i found it. this is all i can hope to accomplish. meanwhile, i work at becoming an individual with my own thoughts & emotions that have been freed of predjudices, past dramas or societal rearing. i do not think myself superior. i am simply living outside the box because i choose to do so. my choices|actions should not give rise to resentment or self-deprication, but inspire thought & compassion.</blockquote><br /><br />i am writing this post to solidify my thoughts for when i am asked, 'why are you vegan?'. it's a big question, not one i can answer with a sound bite. it is for the environment. it is a philosophy. it is my way of life. thanks for taking the time to ask, but i do hope you do so in the spirit of learning, not for the sake of proving our self-worth through snap judgement of a concept that is not fully understood. one short answer, or one long conversation cannot encompass the full notion. it took a good while of mulling over the fine details, but i will remain on this road.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br />good enough.dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com2tag:blogger.com,1999:blog-4010577127724955628.post-27256208827984838382010-11-12T10:04:00.010+04:002011-05-22T16:45:13.939+04:00Mushroom Stock & Mushroom Soupto make both the stock & the soup in a day takes a bit of work & time, so divide it up if you can. i think i buy 3 lbs of mushrooms for both. if i can get them at reduced cost, i'll buy cremini. otherwise i'll buy white. either way, try not to use fresh, but a few days old for more flavour. i'm assuming portabellos would be fantastic, but expensive. i'm gonna try this recipe with wild mushrooms someday. use the mushrooms from the stock as a side dish. i may sauté them in a bit of butter with some added thyme, s & p, balsamic, or eat them cold & plain. my daughter likes them this way.<br /><br />i love soup. i have a few absolute favs, this is one of them.<br /><br /><blockquote><div style="text-align: center;"><span style="font-weight: bold;">Mushroom Stock</span><br /></div><br />2 lbs sliced mushrooms<br />1 onion, roughly chopped<br />2 cloves garlic<br />2-3 cloves<br />1 bay leaf<br />2-3 sprigs of fresh thyme<br />s & p<br /><br />sauté mushrooms in 1 tsp butter with 1 tsp olive oil, until just browned, or lay them onto a large baking sheet & bake @ 375° until browned.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnZB6LV03w5yfyIqz5UpRSEmqsArNNK6R1I3DMLt_DHy89GArIo9dTovoDNkOW9JveDz8I2NJ_T_wHsF9aXv9C0sNkxKX1oCfZLeOEpxS3953W411Kac_n-iUuBZneiI6O50u1_cv4oo/s1600/IMG_3386.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnZB6LV03w5yfyIqz5UpRSEmqsArNNK6R1I3DMLt_DHy89GArIo9dTovoDNkOW9JveDz8I2NJ_T_wHsF9aXv9C0sNkxKX1oCfZLeOEpxS3953W411Kac_n-iUuBZneiI6O50u1_cv4oo/s320/IMG_3386.JPG" alt="" id="BLOGGER_PHOTO_ID_5540584694548548882" border="0" /></a><br /><br />add mushrooms through to the thyme to a stockpot, & add just enough water to cover the mushrooms. simmer, covered, for 2 hours. check peridically, add as little water as necessary.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacz2NTWr_vl5kX45GKXRtHdZTbKYW3LbetsFRzCz_98X89yZ_NDNPJAh17WMp80ANYizF7xKDZB4IWPLp_8LOtpyslT0IRY9w5w7Qe4DPuoHeZ99N7SEiObWJd-JV-scentVo72jJTWU/s1600/IMG_3394.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacz2NTWr_vl5kX45GKXRtHdZTbKYW3LbetsFRzCz_98X89yZ_NDNPJAh17WMp80ANYizF7xKDZB4IWPLp_8LOtpyslT0IRY9w5w7Qe4DPuoHeZ99N7SEiObWJd-JV-scentVo72jJTWU/s320/IMG_3394.JPG" alt="" id="BLOGGER_PHOTO_ID_5540584688100866530" border="0" /></a><br /><br />strain stock, simmer for another 10 to 15mins, to reduce & concentrate further, then season with s & p.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WHlO3B4nqybEPQ0GMLmwd0GkEXPzWfXs4Fqg87Z6eYN__-yZX-kURXMaKv-A3wrt_0XyJZim6OMQjBU-TU9j_QGbw24LFQEqUuwodWND6hhYPbAYpwZTVd0uwNRwZGcmznsydV3Ejyk/s1600/IMG_3456-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WHlO3B4nqybEPQ0GMLmwd0GkEXPzWfXs4Fqg87Z6eYN__-yZX-kURXMaKv-A3wrt_0XyJZim6OMQjBU-TU9j_QGbw24LFQEqUuwodWND6hhYPbAYpwZTVd0uwNRwZGcmznsydV3Ejyk/s320/IMG_3456-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5541242339931986034" border="0" /></a></blockquote><blockquote>makes about 4 cups. for the following soup you will need to double this recipe, or use 4 cups veg stock, or plain water.</blockquote><br />__________________<br /><br /><blockquote><div style="text-align: center;"><span style="font-weight: bold;">Mushroom Soup</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGfo7UFvAqCV_ybRpKLqFPY4oIeJsQ7GRBd1WvAUG1ZAB-VOHfEwJeIv5A4VsLrAI7N-zs-flOANubNaAz2JSZ5uA1nXydhABzDL6Swaty5eOD0mHEEgO0eDsoLdtIrbqfiF_fKXL-bg/s1600/IMG_3469.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGfo7UFvAqCV_ybRpKLqFPY4oIeJsQ7GRBd1WvAUG1ZAB-VOHfEwJeIv5A4VsLrAI7N-zs-flOANubNaAz2JSZ5uA1nXydhABzDL6Swaty5eOD0mHEEgO0eDsoLdtIrbqfiF_fKXL-bg/s320/IMG_3469.JPG" alt="" id="BLOGGER_PHOTO_ID_5542020613847164130" border="0" /></a><br /><br />2 quarts (8 cups) of mushroom stock<br />2 cups (7 to 9) mushrooms (definitely cremini)<br />2 large carrots, cut into half moons & coins<br />2 stalks celery, cut into halved half moons<br />1 onion, roughly chopped<br />4 large potatoes, cut into halved half moons<br />1 bunch parsley, chopped fine<br />1 bunch scallions, thinly sliced<br />some fresh basil, thyme, oregano, to taste<br />s & p, to taste<br />finish with a couple of tsp butter or olive oil<br /><br />clean & slice mushrooms, carrots, onion, celery & potatoes. cook in the mushroom stock until tender. season with s & p.</blockquote>__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br /><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com4tag:blogger.com,1999:blog-4010577127724955628.post-37469143837082444582010-11-11T00:33:00.002+04:002010-11-24T18:39:22.463+04:00Vegetable Broth Basics<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_1yABF3ZijTcl-2ofQ4PB0dAHfoTAWbFpJPQp-V7z9kfIlkAlStyBRWvhVCS9fAtgytEctcBMkUX47-DaQpklQL-qnoBwAPvrejBif2_XEIaW_QuDo8hbc0Ueg9PKuk5pEiabJc0_k8/s1600-h/IMG_0266.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_1yABF3ZijTcl-2ofQ4PB0dAHfoTAWbFpJPQp-V7z9kfIlkAlStyBRWvhVCS9fAtgytEctcBMkUX47-DaQpklQL-qnoBwAPvrejBif2_XEIaW_QuDo8hbc0Ueg9PKuk5pEiabJc0_k8/s320/IMG_0266.JPG" alt="" id="BLOGGER_PHOTO_ID_5422826513486012722" border="0" /></a><br />this is one of my fav things to do. nothin'll change your dish quite like the veg broth. whatever i have goes in, but i do follow a bit of a guideline. & of course, the option is there to sauté the veg in the pot, or first roast them in the oven. the latter will give a full rich broth. when converting conventional recipes to vegan, i use the sauté veg stock for general usage, ie. a vitamin rich replacement for plain water. i consider a roasted veg broth more of a chicken stock substitute, & roasted mushrooms/veg (perhaps with miso) as a base for recipes that would otherwise call for beef stock. that all said, i don't have these broths on hand at all times, i do usually keep the sauté veg stock in 2 cup portions in the freezer. someday *dream*, i'll have a standup freezer for such things, so i can have all of the above on hand.<br /><br /><blockquote><div style="text-align: center;"><span style="font-weight:bold;">Basic Vegetable Stock</span><br /></div><br />olive oil, 1 Tbsp<br />onion, 1 large<br />celery, 2 stalks<br />carrots, 2 large<br />green onions, whole bunch<br />garlic, whole head<br />fresh parsley 9 sprigs<br />fresh thyme, 6 sprigs<br />bay leaves<br />salt, 1 tsp<br />2 litres water<br /><br />remove any dirt, or any questionable spots, but leave the peels on, then chop veggies into 1" chunks. heat oil in a stock pot, sauté veg for 10 to 20mins, stirring frequently, though i let them stick a bit, as if carmelizing to brown them for flavouring. stir in the salt, let sweat a few mins. then add water, bring to boil, then to a simmer for 30mins. strain.<br /><br />when simmering, throw in other roasted or raw veggies on hand: broccoli, cauilflower, sweet potato, parsnip, zucchini, other squash. just be aware of the changes some veg will produce; colour, sweetness, bitterness.<br /><br />also you can throw in spices that will complement a dish you may have in mind: hot peppers, peppercorns, cinnamon stick, anise, oregano... the list goes on endlessly.</blockquote><br />__________________<br /><br /><a href="http://veganmofo.wordpress.com/blog-roll-2010/"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://veganmofo.wordpress.com/blog-roll-2010/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 150px; height: 150px;" src="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM6MeVZG8dI/AAAAAAAAAh8/hHobXg1Jgz8/s320/vegan+MOFO.1-3.jpg" alt="" id="BLOGGER_PHOTO_ID_5534515444851339730" border="0" /></a><br /><br /><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-75730415508739762262010-11-09T19:55:00.008+04:002011-05-22T16:46:11.589+04:00Quick & Delish, I: Cauliflower Cakesthe first, what i hope to be many, dish that may not exactly be one-pot, but is still rather quick to prep & throw together. to keep in harmony with the title, the second key here is that these dishes be tasty.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4kondNeIEOwtwO2a3aAEgYYzJL0GfbbMjnmbiGWsyocltEBKPE9L2yh-oe6tHEtCAaUlt8COrlo_wIZzkgmPCN3jFmW48f_fR-jqH8uPzuTObeR60fOGkAU8i1B2nxCDlhbES7n7OeA/s1600/IMG_3473.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4kondNeIEOwtwO2a3aAEgYYzJL0GfbbMjnmbiGWsyocltEBKPE9L2yh-oe6tHEtCAaUlt8COrlo_wIZzkgmPCN3jFmW48f_fR-jqH8uPzuTObeR60fOGkAU8i1B2nxCDlhbES7n7OeA/s320/IMG_3473.JPG" alt="" id="BLOGGER_PHOTO_ID_5542772818350112658" border="0" /></a><span style="font-weight: bold;">Cauliflower Cakes</span><br /></div><blockquote><br />1 medium-sized cauliflower, 1 1/2 lbs, cut into florets<br />2 cups, or as needed, whole-grain breadcrumbs<br />handful of toasted sesame seeds<br />1/2 cup tahini & 1/2 cup almond butter (or 1/3 cup cashew butter)<br />1/2 tsp toasted sesame oil<br />1/2 cup scallions, finely chopped<br />s & p<br />1 to 2 Tbsp olive oil with 1/2 tsp toasted sesame oil<br /><br />* stem florets until tender, 10 to 12mins. Transfer to a big bowl & mash well. stir-in breadcrumbs (1 1/2 cups), nut butter, sesame oil & scallions. season with s & p.<br />* shape into 12 patties, 1/2" thick & press into the remaining breadcrumbs mixed with toasted sesame seeds spread onto was paper.<br />* fry patties in oil until brown.<br /><br />lovely served with a combined vegan mayo & thai chili sauce dip. they are quite filling, so think a light side dish, some greens, or cuke & tomato in balsamic, or even a nice quinoa salad.</blockquote><br /><br />this recipe was found in the <a href="http://www.vegetariantimes.com/recipes/9610?section=">veg times, september 2005</a> with a few amendments.<br />__________________<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br /><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com2tag:blogger.com,1999:blog-4010577127724955628.post-91268962484273457232010-11-08T09:05:00.014+04:002011-05-22T16:47:18.237+04:00Quick One-pot Dishes, I: Stuffed Portabellosi have also discovered that things get complicated & stressful too quickly. perhaps it's just me, but i really need to simplify everything i do. i would like to focus on one-pot dinners for a while that can include leftovers for lunch.<br /><br />nut or tofu loaves make excellent & filling sandwiches. a recipe that my great friend, Carol, gave me is also fantastic! i have veganised it & added my own touches. this is wonderful as the meaty portion of dinner, or on bread for lunch. i can not express how much i love this dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSiYNIgmEgpvVy57J_SGQ0KeJX21FP_8SYnVWr0HBRSGYiFXZ81yDRNmaUc1-sVVUo7FQmvOs4qODAZXB888r6cSVCCc4sgQ4AyYKHous44WN6T7SHkYJhBHcQKH5ADVbKVgXv37iE9Q/s1600/IMG_3486.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSiYNIgmEgpvVy57J_SGQ0KeJX21FP_8SYnVWr0HBRSGYiFXZ81yDRNmaUc1-sVVUo7FQmvOs4qODAZXB888r6cSVCCc4sgQ4AyYKHous44WN6T7SHkYJhBHcQKH5ADVbKVgXv37iE9Q/s320/IMG_3486.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545582800959918402" /></a><div style="text-align: center;"><span style="font-weight: bold;"></span></div><blockquote><div style="text-align: center;"><span style="font-weight: bold;">Stuffed Portabellos in Tomato Sauce</span><br /></div><br />4-6 large portabello mushrooms, stems removed & brushed clean<br />tomato sauce, plain or fancy with sautéed garlic, onions in butter & sesame oil<br /><br />16oz. firm tofu<br />1 to 2 Tbsp tamari<br />1/2 to 1 tsp sesame oil<br />1/2 tsp dried greek oregano, this is best if you can get it<br />handful fresh basil<br /><span style="font-style: italic;">herbs salees</span>, or <a href="http://morethanburnttoast.blogspot.com/2009/12/recipe-for-weasel-fricot-with-salted.html">salted green onion</a> with parsley, to taste (if you have some on hand), or handful of fresh green onion & fresh parsley<br />1 to 2 Tbsp nutritional yeast<br />s & p<br />little milk or sour cream, just for extra creaminess, optional<br />1 Tbsp of the tomato sauce<br />pine nuts<br /><br />prepare a baking dish, large enough to accomodate the number of mushrooms, by spooning a good layer of tomato sauce to cover, i use almost 2 jars. make a filling with the mashed tofu, tamari, sesame oil, s & p, sour cream & chopped oregano & basil. put a couple of Tbsp atop of the prepared mushrooms & place them in the dish. garnish each with a few pine nuts. carefully, spoon a little extra sauce around the mushrooms, so that the sides are being cocooned, but they are not swimming. since there's a bit of space, it's nice to submerse a few florets of broccoli into the sauce.<br /><br />Bake 350°, at for 30 mins.</blockquote>__________________<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a><br /><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com1tag:blogger.com,1999:blog-4010577127724955628.post-48750522246793414242010-11-07T20:15:00.013+04:002011-05-22T16:50:48.051+04:00Fluffy Pancakes with Blueberry Compote aside Coconut smothered Bananasthis recipe is quick & wonderful, it has become one of our favs. it is from a great little canadian mag, <a href="http://www.ilovetofu.ca/">T.O.F.U.</a>.<br /><br />i made this for a brunch one friday last november, & saved it as a blog draft, where is has been sitting until now. today i'll actually post it. *tsktsk* sorry, it got gobbled up so fast, i didn't get a pic. (just added a photo from another batch)<br /><br />they are called fluffly pancakes, & they are. here, i have substituted the all white flour with whole wheat flour, so not quite so fluffy, but you could go retro. i also like to cut back the taste of baking powder in every recipe, so i changed that as well. here's my version...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGf1g7vSSwes_N3sQ4cxZzeFOTx7_D9qQXIkLP-ujrKaYbIUvXEWcwwQ08jJ7Z9s1HzAhpYlTqm1PcJqmFnjoqBCRiICrQ22gZ7CmEBN60mEjRsUGZ4KrLGUlrfQvrBTmFYJYpwFwaOtQ/s1600/IMG_3463.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGf1g7vSSwes_N3sQ4cxZzeFOTx7_D9qQXIkLP-ujrKaYbIUvXEWcwwQ08jJ7Z9s1HzAhpYlTqm1PcJqmFnjoqBCRiICrQ22gZ7CmEBN60mEjRsUGZ4KrLGUlrfQvrBTmFYJYpwFwaOtQ/s320/IMG_3463.JPG" alt="" id="BLOGGER_PHOTO_ID_5542010351757747010" border="0" /></a><blockquote><div style="text-align: center;"><span style="font-weight: bold;">Fluffy Buttermilk Pancakes</span></div><br />1 1/2 cups soy milk<br />2 tsp apple cider vinegar<br />1 1/4 cup white flour<br />1/4 cup whole wheat flour<br />2 Tbsp arrowroot<br />1 Tbsp baking powder<br />3/4 tsp baking soda<br />1 tsp cream of tartart<br />1/4 cup sunflower or safflower oil<br /><br />add vinegar to milk, & let sit. meanwhile, sift dry ingredients. gently stir the milk into the dry mixture. let sit again, so the gluten has time to stretch. turn on the gas, & slowly warm the cast iron to almost hot. griddle your cakes any way you like. *wait 'til you see the bubbles, then flip*<br /><br />perhaps next time, i'll try adding a few drop of maple extract... & some cinnamon to the batter.<br /></blockquote>__________________<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;"></span><blockquote><span style="font-weight: bold;">Blueberry Compote (any fruit compote)</span><br /><br /><div style="text-align: left;">see page 137, <a href="http://vegancupcakes.wordpress.com/">Vegan cupcakes Take over the World</a>. as i'm unsure about copyright, i'll just tell you where i got the recipe, & the ingredients... blueberries, arrowroot, lemon juice, sweetness.</div></blockquote></div><br />__________________<br /><br /><br />thanks to my friend, Krista, for this next recipe. i think it would be nice to throw some spice (nutmeg, cardamon, anise) while the coconut milk is simmering. okay, i didn't have coconut cream, so i added some soy cream in its stead. can you really tell the difference? not authentic thai style, i added some star anise today. it wasn't particularly strong in licorice flavour, but added some depth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRe3FZwIO0176usoGVD0PPM4-yOBTU7q8qeehxc6xp5dOwEXrscxtA_EXVJ4tEGHla_xRvE1b15mtrV4qCSY1_JssbI92dpvrIrZa_dAi5SbYrhATVGkS_D5fkpSq0Sk_wlGLlR8Px8w/s1600/IMG_3362.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRe3FZwIO0176usoGVD0PPM4-yOBTU7q8qeehxc6xp5dOwEXrscxtA_EXVJ4tEGHla_xRvE1b15mtrV4qCSY1_JssbI92dpvrIrZa_dAi5SbYrhATVGkS_D5fkpSq0Sk_wlGLlR8Px8w/s320/IMG_3362.JPG" alt="" id="BLOGGER_PHOTO_ID_5537033316426626162" border="0" /></a><br /><blockquote><div style="text-align: center; font-weight: bold;">Glooay buat chee,<br />Coconut smothered Bananas<br /><br /></div>3 bananas, ripeness depends on preference, i like mine just ripe<br />1/2 cup thick coconut cream<br />2 cups coconut milk<br />3-5 tbsp sugar, to taste (the more ripe the bananas, add less sugar)<br />1/2 tsp salt<br /><br />Bring coconut milk to simmer over medium heat. meanwhile, peel the bananas, cut in half, then half again lengthwise.<br /><br />Add the bananas, simmer until softened, a few mins, then add sugar & salt. once the sugar has completely dissolved, pour the cocounut cream into the saucepan, stir another minute. Remove from heat & serve.<br /><br />if there is some leftover rice, throw it in & balance the starch with some extra sweetness.<br /></blockquote>__________________<br /><br /><br /><span style="font-weight: bold;">did you know?</span><br /><blockquote style="font-style: italic;">"...that most monkeys eat bananas by pinching the bottom end of the banana -- NOT by peeling back from the stem end? Try it! The pressure from the pinching method creates a tear in the peel, and voila! -- the fruit is easily revealed and ready to munch on.<br /><br />Besides the ease of peeling a banana the 'monkey way', an added advantage to this method is that once you eat your way to the bottom (the stem end -- it makes a nice "handle", by the way), the banana comes out easily, with no teeth or finger prompting.<br /><br />Finally, those nasty clingy stringy things (which usually remain on the banana after you've peeled it the traditional way) can be more easily eliminated when you peel from the non-stem end. For some reason, the strings tend to stay attached to the skin when peeled non-traditionally. Thus an extra "string-removal step" is not needed, and you're able to enjoy your banana sooner."<br /><br />thanks <a href="http://bananabaker.com/peeling_bananas_monkey_method.html">BananaBaker</a>!<br /></blockquote><br /><a href="http://veganmofo.wordpress.com/blog-roll-2010/"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a></a><br /><br /><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-20416587414084961812010-11-05T00:00:00.007+04:002011-01-03T08:08:45.763+04:00Dubai Weekend, & Thank you! vegan MOFOjust wanted to add a quick note today concerning my writing schedule for veganMOFO as it'll be slightly different than in North America because the weekend here is friday/saturday, needless to say weekdays are sunday thru thursday. with everything happening on a weekend, i won't have time on fridays, but will post on sundays.<br /><br />also wanted to add a thanks to those working so hard putting this awesome idea together. it's fun to come together like this, discover new things, & get to share thoughts & ideas. i love taking part. during dark times, it is a bit trying to 'stick to my guns'. this helps me realise that it's not just me standing alone on some achromatic linear void, while the world revolves beside me in technocolor. i'm getting traffic to my site & comments too! it feels great to be communicating with people. i have just discovered vegan month of food. i was completely unaware of it, & by chance came across it on november 1st, whew. i'm not as prepared for this round as i'll be for the next. [i thought this was only the 2nd round as there's only a bloglist for 2009, when were the others?] i have few photos of food that i've not already posted. & i've not been cooking up a storm this week. guess i'll have to add that to this week's list. :)<br /><br />that's it for now, onto the weekend of reading the 713 blogs now added to my googleReader! i just bought Fable III, so i will probably get behind in the reading plan. & i have a craft date tomorrow, yeah! i will be revisiting quilt blocks i started last january. i had decided to try at least 1 block from each of the 15 examples from <a href="http://www.oztion.com.au/Community/topic.aspx?t=bargain&tid=156884">Stars</a> by Chris Franses, & perhaps put them into a quilt at some point. *no pressure* i got so far as making the first two templates, buying|washing|ironing the material, cutting a few pieces & that's about it. think i need to add some pressure.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jrwnucYvlNoWU5W_gUWuvkEJx0wINgxIuqs2wRGW49uKR097hRswIyJ2lG-eQT_FPQtNjiK_PdFcD5MsM11UKNcYp0XOi5HdY47rCQiy72b7rkecX4UC2lKjv4XVNx8-kQ4FLPxyyRQ/s1600/IMG_3360.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jrwnucYvlNoWU5W_gUWuvkEJx0wINgxIuqs2wRGW49uKR097hRswIyJ2lG-eQT_FPQtNjiK_PdFcD5MsM11UKNcYp0XOi5HdY47rCQiy72b7rkecX4UC2lKjv4XVNx8-kQ4FLPxyyRQ/s320/IMG_3360.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5536327665107215362" /></a><br /><br /><br />good enough!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-69899715823405016212010-11-04T21:30:00.006+04:002011-05-22T16:51:48.937+04:00let's talk cookbooks with some Mulled Wineit's one of my favourite past times, to sit with a new, or new to me, cookbook & flip through the recipes. i test a good cookbook by it's ability to index well, give simple instructions without a lot of clutter on the pages, &, of course, providing great food ideas. photography is always nice, but not essential. that said, one of my favs (Korean temples & food) is full of wonderful photography. i prefer it to feel nice in my hand as the other is usually preoccupied with a glass of wine or a cuppa. speaking of which, that's a great topic, vegan wines. any preferences?<br /><br />i must have a few hundred cookbooks, which are at home at the moment, & could probably be weeded a bit. still i have 15 here, plus all my handwritten recipes. i'm in the process of including all i can remember into my <a href="http://www.librarything.com/home/locrianRhapsody">libraryThing</a>. i'm also trying to type all my collected handwritten recipes into a database.<br /><br />a good cookbook should excite my interest enough to lure me to the kitchen. i have bought one recently that may have something in it, but too many recipes i've thought of on my own or have favourites of already. i should have read through it more carefully i suppose. i'm not a beginner cook as i've been practicing since i could hold a knife. & started baking with my easy bake oven (i was so proud of those little cakes), & making candy cane cookies with my mom. nor am i an expert as i am always learning new things & have mastered very little. so i'm always looking for a book that will teach as well as inspire. one that will skip much of the everyday basics, but will include little known basics. if that makes any sense. when i return home & the years that follow, i hope to focus almost exclusively on local produce, mostly from my garden & wild gathered herbs & mushrooms. some of my books represent this desire. anyways, i thought i'd include some of my favs, but it is so difficult to choose. & most are not in sight.<br /><blockquote><br /><span style="font-weight: bold;">short list of essential cookbooks</span> (veg ones) that musn't leave my shelf,<br /><br />~ Korean temples & food, Jung Lee<br />~ laurel's kitchen. Laurel Robertson<br />~ the New Farmhouse Vegetarian Cookbook, Louise Hagler<br />~ my Black Book, handwritten, gathered from every nook & cranny<br />~ la Dolce vegan, Sarah Kramer<br />~ Essential Vegetarian<br />~ Madhur Jaffrey'd World Vegetarian<br />~ Everyday Vegan, Dreena Burton<br />~ Mediterranean Vegan, Donna Klein<br />~ Vegan Planet, Robin Robertson<br /><br /></blockquote>i think there are a few more to add to this list, then again, it would no longer be a short list. well, i was hoping to add more to this post, but the day has gotten away. perhaps this will be continued...<br />__________________<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Mulled Wine, Glühwein</span></div><blockquote>thanks to my friend Suzanne, who i met in Korea, for this great recipe. i threw a party, & she made this at my place, it's that quick & easy. per bottle of vegan red & in a large enough pot, steep together...<br /><br />2-4 Tbsp sugar<br />3-4 mandarin oranges, or 1 navel orange<br />juice of half a lemon, little less than half (usually use half of a lemon for 2 bottles of wine)<br />3 or 4 cloves<br />a cinnamon stick or 2<br /><br />for a few mins let the flavours combine, but don't bring to a boil. *sip carefully*<br /><br /></blockquote>here's a few finds that i'm looking forward to trying... <a href="http://www.yummly.com/recipe/Hot-Cranberry-Cider-Food-Network">Hot Cranberry Cider</a> & <a href="http://isismade.blogspot.com/2009/07/glogi-recipe.html">Glögi</a>, a traditional Finnish winter drink.<br /><br />__________________<br /><br /><br /><div style="text-align: center;">give the Bard of Cornwall a listen while you chill out, he's good.<br /><br /><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/sFs5R8JbZRQ?fs=1&hl=en_GB"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/sFs5R8JbZRQ?fs=1&hl=en_GB" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="385" width="480"></embed></object></div><br /><br /><a href="http://veganmofo.wordpress.com/blog-roll-2010/"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a></a><br /><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com4tag:blogger.com,1999:blog-4010577127724955628.post-71640277424153305432010-11-03T20:21:00.005+04:002011-05-22T16:54:16.193+04:00re: spice organising, plus Pesto Pasta with Squash, Spinach & Sweet Peppersin response to <a href="http://inthemoodfornoodles.blogspot.com/2010/11/how-to-organise-herbs-and-spices-vegan.html">In the Mood for Noodles</a>' post (thanks K) about spice organisation, i thought i'd share my filing system. i've never given it any thought really, nor have i asked friends for their ideas, but i think it rather an interesting topic & perhaps i will inquire. i do tend to lean towards mania for organisation. my brain being so chaotic, that it is essential my physical environment be composed.<br /><br />i don't know if anyone has choosen to do this, but i loosely group the 47 bottles of herbs & spices by cuisine & usage. i find this an extremely easy way to quickly grab what i need. for example, i have all Indian spices (cumin, coriander, turmeric, curry, garam masala et al.) & Middle Eastern (za'atar, sumac...) on one side of the drawer, while the pepper spices (paprika, cayenne, Korean chili pepper...) opposite. at home, i have 4 drawers, but here i have 2 big ones, so there's also two rows of French & Italian spices (parsley, basil, oregano... plus the garlic powder for when i'm in a hurry). in a separate drawer, there's the baking spices (cinnamon, ginger, nutmeg, cloves, pumpkin pie spice...). i keep the salt, pepper & sesame salt on the counter for easy access. white & black sesame seeds & nutritional yeast are kept on the shelf with the oils & vinegars.<br /><br />the spices are usually bought in small quantities (or i share with friends) & kept in spice jars in a couple of drawers. i tend not to label them as i know them by sight or smell, well except for a few, mostly the blends, for which i use found recipes. my labels are not fancy, masking tape with a sharpie pen (it won't bleed or smudge once dry, great labels for the freezer too.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEH6wTmGzCkSpyD7M8AwECVBRG0hdREGkj7RnXte5YA6FkfX1Sgvxv8OAAcU74_cf0pgYbXnXPpWaaWdcH9vAfvYGKeZx-gdsuqo2Ks3XJyraUA1F2RtNYNCEgiUNrKTHPiX8AvYW4E8M/s1600/IMG_3351.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEH6wTmGzCkSpyD7M8AwECVBRG0hdREGkj7RnXte5YA6FkfX1Sgvxv8OAAcU74_cf0pgYbXnXPpWaaWdcH9vAfvYGKeZx-gdsuqo2Ks3XJyraUA1F2RtNYNCEgiUNrKTHPiX8AvYW4E8M/s320/IMG_3351.JPG" alt="" id="BLOGGER_PHOTO_ID_5535380030057897618" border="0" /></a><center>Can you guess the black spice in the centre? it's a new find for me. (*hint, it's not mustard seed)</center><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIj4lhHZA9yDOIcKY1NQeLtra3m5deAS3uY5rRkY0W_zrSMajjj_niC-PILhpblbluuxzU7xWKSL0GEYHDNFgVCZ0xpTNl8Linc3EpIFEeVG7ssPVFjQO8R1xRAN1H0maOKpfLobw-GjY/s1600/IMG_3348.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIj4lhHZA9yDOIcKY1NQeLtra3m5deAS3uY5rRkY0W_zrSMajjj_niC-PILhpblbluuxzU7xWKSL0GEYHDNFgVCZ0xpTNl8Linc3EpIFEeVG7ssPVFjQO8R1xRAN1H0maOKpfLobw-GjY/s320/IMG_3348.JPG" alt="" id="BLOGGER_PHOTO_ID_5535380027523123842" border="0" /></a><center></center><br />i like the drawer system, deep drawers would allow for bigger bottles, such as tarragon vinegar. or a garlic pot. but when i build my house someday *fingers crossed*, i want a special built in cupboard in the wall that is only as deep as a spice bottle. i have some ideas on the cupboard door too, but i guess i shouldn't dream in such detail.<br /><br />i like to keep my teas in a similar pattern, divided into caffeine & herbal, then subdivided. well, that's my 2¢. anyone else file in a similar fashion?<br />__________________<br /><br /><br /><div style="text-align: center; font-weight: bold;">Pesto Pasta with Squash, Spinach & Sweet Peppers<br /></div><blockquote><br />as with many meals cooked at home, this was inspired from restaurant fare in Korea.<br /><br /><div style="text-align: left;">1 clove garlic - minced<br />1 large spanish onion, roughly chopped<br />¼ cup veg stock, or water<br />1 butternut squash, peeled, cut into ¼" slices<br />1 sweet red pepper, thinly sliced strips<br />a handful baby spinach, thinly sliced strips<br />3 Tbsp pesto, to taste<br />1 cup pasta shells<br /><br />garnish with fresh italian parsley, roughly chopped, with cherry tomatoes, halved<br /></div><br />Sauté garlic with onion 'til golden. Add veg stock & squash, cover 'til medium softness on low heat. Throw on the red pepper, cover & turn off. Meanwhile prepare pasta el dente. When pasta is drained, gently heat the covered veggies, without stirring, with the spinach thrown on top. As spinach begins to wilt, gently toss in the pesto & then shells. To serve, top with fresh parsley & cherry tomatoes. Good with crusty bread.</blockquote>__________________<br /><br /><a href="http://veganmofo.wordpress.com/blog-roll-2010/"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a></a><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com3tag:blogger.com,1999:blog-4010577127724955628.post-36001188840017760812010-11-02T18:09:00.014+04:002011-05-22T16:55:00.485+04:00Pumpkin Porridgesince i've been on a kick about my travels in South Korea, i thought i'd share a recipe my teacher taught me. it's easy & delicious. & since it's pumpkin season (in some parts), it's mostly local. it does have a couple of specialised ingredients, that can be found at an asian grocery store or health food store, though i've not tried to look for these things at a typical grocery store. <br /><br />i love recipes that can be done in stages. here the beans can be cooked one day, the pumpkin gutted & peeled on another, then thrown together the following day in a little time. wonderful.<br /><br /><span style="font-style: italic;"> 'hobak'</span> is a general term used to describe pumpkin, squash or zucchini. i tend to use a butternut squash or a pumpkin as in the halloween variety. i had to borrow this photo, but will add my own next time i make some. the photo is linked to a blog that describes with pics how to make this, though my recipe differs slightly.<br /><br /><br /><a href="http://www.foodzings.com/2010/06/korean-pumpkin-porridge-hobakjuk.html"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGbov-pNdu7DN9eB8lYk4q7foOd_4qaDmEyaf59i11zeTN5QPu-J5NfaDUDD9gTm2GTWoC3kLFpWGUa-kBuaPcLCjgMhQUlqhJEjGh1Lz1VmdJyQ018BXvdgpBm7be1DsV3AFOy2o8Nc/s1600/pumpkinporridge.internet.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGbov-pNdu7DN9eB8lYk4q7foOd_4qaDmEyaf59i11zeTN5QPu-J5NfaDUDD9gTm2GTWoC3kLFpWGUa-kBuaPcLCjgMhQUlqhJEjGh1Lz1VmdJyQ018BXvdgpBm7be1DsV3AFOy2o8Nc/s200/pumpkinporridge.internet.jpg" alt="" id="BLOGGER_PHOTO_ID_5534957512834622434" border="0" /></a><div style="text-align: center; font-weight: bold;">Pumpkin Porridge, <span style="font-style: italic;">'Hobakjuk'</span><br /></div><blockquote><br />small pumpkin, halved, scraped clean, peeled, cut into chunks (can be frozen)<br />1 cup <a href="http://www.adzuki.com/">azuki</a> beans, small red beans, cooked separately<br />1/2 cup glutinous rice<br />3 to 5 Tbsp dark brown sugar, to taste<br />1 tsp sea salt<br /><br />place the beans in a saucepan covered in a couple of inches of water. bring to a boil & simmer until soft, strain & discard water. place the pumpkin in a large soup pot, covering it in a couple of inches of water. bring the pumpkin to a boil & simmer gently for 15mins. turn down the heat to low & break up the pumpkin chunks into small pieces. add the cooked beans & the rice, simmer for another 20mins on a medium heat. add sugar (in small amounts whilst taste testing) & salt, continue to simmer for another 20mins on medium heat. stir occasionally to prevent sticking. </blockquote><br />this is great served either warm or cold, alone in a bowl with some toast, or as a side dish to lunch or supper.<br />__________________<br /><br /><a href="http://veganmofo.wordpress.com/blog-roll-2010/"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s1600/vegan+MOFO.1-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1ZS7Xy6wB5Ec4DsSIJg8pnVlZXRBe9DmH2EsNfrhOpAtQBvxgdCiQdOU42lpJnH9iRiNFT2xGi_n8zjRe9Oudy6fY97zi9pyhWCMFXUOm2_6HSRpN-Oiuaalt_x_7CrLe_6BI0_VmZI/s320/vegan+MOFO.1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609518541372191794" /></a></a><br /><br />enjoy!dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com0tag:blogger.com,1999:blog-4010577127724955628.post-75699733183869359432010-11-02T00:54:00.005+04:002011-05-22T16:24:28.582+04:00Colours from Nature - natural dyeing, part II<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrS1LiLlR69E2eCfRqCEltzvGO2umjkDCvMlVpbGmun7c9_6llEVGPsC_gtoMCZeYKjrexfumsL8ukL360AAGNlJsYdiAnX-veUvTIFZIpy-T17n6tC6nR0sr78JwVbDcCugoUwhPIcLY/s1600/strainingtumeric.jpg"><br /></a><br /><span style="font-weight: bold;font-size:100%;" >july 28~30th, 2001</span><br /><br />this is another trip centered on natural dyeing. teacher conducted the weekend seminar in the town of 'Kong-gu', about an hour outside of Seoul. 'Kong-gu' is a nice town, full of artisans & beautiful people! there is a lovely museum in the village that exhibits many traditional items used throughout Korean history. i will have to contact my teacher to remember its name, then i will post it here.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2H62vHHOH8hpijy35Psx44gjceufY7d1vw1n9LjE3iX6mx61TEE62Bp_OtpJ8ZuzCN1Sre-YrB2DL7-sZZfW71ecv98o8rskzv-bhN4FsgraZfgXDm4iZK_J-CZLtWasYkqRsuMRnf0/s1600/IMG_6878.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2H62vHHOH8hpijy35Psx44gjceufY7d1vw1n9LjE3iX6mx61TEE62Bp_OtpJ8ZuzCN1Sre-YrB2DL7-sZZfW71ecv98o8rskzv-bhN4FsgraZfgXDm4iZK_J-CZLtWasYkqRsuMRnf0/s320/IMG_6878.JPG" alt="" id="BLOGGER_PHOTO_ID_5533749257659654994" border="0" /></a><br /><br />it was a busy weekend as we dyed three colours; yellow (<a href="http://vegeyum.wordpress.com/2007/12/12/turmeric-a-spice-of-life/">tumeric</a>), purple (an insect casing, <a href="http://web.mac.com/lubap/Natural_Dyes/Insect_Dyes.html">cochineal</a>?) & a burnt orange (immature <a href="http://www.crfg.org/pubs/ff/persimmon.html">persimmon</a>). as with the other posts on dyeing, these fun-filled days were a good couple of years ago, & very little English was spoken, so please bear with me as i pull my cerebral strings. i may have more detailed accounts which can be included someday, once i return to Canada, where my belongings & memories are in storage.<br /><br />here's a peep at the day's events...<br /><br /><br /><div style="text-align: center; font-weight: bold;">First Colour ~ Yellow (Turmeric)<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrS1LiLlR69E2eCfRqCEltzvGO2umjkDCvMlVpbGmun7c9_6llEVGPsC_gtoMCZeYKjrexfumsL8ukL360AAGNlJsYdiAnX-veUvTIFZIpy-T17n6tC6nR0sr78JwVbDcCugoUwhPIcLY/s1600/strainingtumeric.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 184px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrS1LiLlR69E2eCfRqCEltzvGO2umjkDCvMlVpbGmun7c9_6llEVGPsC_gtoMCZeYKjrexfumsL8ukL360AAGNlJsYdiAnX-veUvTIFZIpy-T17n6tC6nR0sr78JwVbDcCugoUwhPIcLY/s320/strainingtumeric.jpg" alt="" id="BLOGGER_PHOTO_ID_5560114747539445826" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_D2ri4cSW6p8/TM5rmhwk9lI/AAAAAAAAAfw/vCSzuqOeXqM/s1600/strainingtumeric.jpg"></a><blockquote><center>Straining<br /><br /></center>for the dye bath, the bark was brought to boil & simmered for some time, until teacher deemed it ready. i can not recall if there was a mordant used, but the cloth turned out beautifully rich, so i'm guessing yes... with alum.</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWfWzQLReBhMcopBCPApFEZQcHIKTTTLdNumbA6fOBlyUmqDzTvLkj1ZC4d_xp9Ye12v2AHegsKgvnevMFFbcdQVTmmScLPaaSNYC2BZpW_nc0gduN_axBRm5pUaZ61c-_cITz95RNxM/s1600/drip-dryingtumeric.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 219px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWfWzQLReBhMcopBCPApFEZQcHIKTTTLdNumbA6fOBlyUmqDzTvLkj1ZC4d_xp9Ye12v2AHegsKgvnevMFFbcdQVTmmScLPaaSNYC2BZpW_nc0gduN_axBRm5pUaZ61c-_cITz95RNxM/s320/drip-dryingtumeric.jpg" alt="" id="BLOGGER_PHOTO_ID_5534435604951594754" border="0" /></a><blockquote><center>Drippin'<br /><br /></center>it was then strained onto a piece of muslin, which sits atop of a round flat basket for support, to drip.<a name='more'></a></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXcM90whtALhOXv_BfIPto24OnviBn8nIPJHduFTXPrDDNwPx_4CNCUkFvYWoHOxVJc8XiQt0yGy6x6O8fr0IjUQ2hFFDyjtkrkw8zIB9ERRCQWMqPanOPQhRt7c69GHaxHGyYUr1IdA/s1600/tumericdrying.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 169px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXcM90whtALhOXv_BfIPto24OnviBn8nIPJHduFTXPrDDNwPx_4CNCUkFvYWoHOxVJc8XiQt0yGy6x6O8fr0IjUQ2hFFDyjtkrkw8zIB9ERRCQWMqPanOPQhRt7c69GHaxHGyYUr1IdA/s320/tumericdrying.jpg" alt="" id="BLOGGER_PHOTO_ID_5534439411764174354" border="0" /></a><blockquote><center>Dryin' bark<br /><br /></center>i'm unsure if the bark is reusable, or what was done with it once it cooled.</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_D2ri4cSW6p8/TM5D2xHNBuI/AAAAAAAAAbg/GjTMAO4CYMA/s1600/addingclothtoyellow.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 169px; height: 232px;" src="http://1.bp.blogspot.com/_D2ri4cSW6p8/TM5D2xHNBuI/AAAAAAAAAbg/GjTMAO4CYMA/s320/addingclothtoyellow.jpg" alt="" id="BLOGGER_PHOTO_ID_5534435600260466402" border="0" /></a><blockquote><center>Adding cloth to the yellow dye bath<br /><br /></center>again, the cloth is given a cold bath, & folded fan-style, to immerse it evenly into the water to prevent blotching.</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkb8dVrYTjSmceFYJznxSukcIS0TcE4w3b_LGg8H0t7EEQRl8W4_MfL0Y7Go_ScgMoWx6eCba4AQX5hkMRRze9ZZqTiF2een24jsxPqF4NUohqQ3MdHiVGLs3_ANFP_TzprWF0VB36QE/s1600/myoungsook.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 151px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkb8dVrYTjSmceFYJznxSukcIS0TcE4w3b_LGg8H0t7EEQRl8W4_MfL0Y7Go_ScgMoWx6eCba4AQX5hkMRRze9ZZqTiF2een24jsxPqF4NUohqQ3MdHiVGLs3_ANFP_TzprWF0VB36QE/s320/myoungsook.jpg" alt="" id="BLOGGER_PHOTO_ID_5534436500316554866" border="0" /></a><blockquote><center>Teacher's apprentice</center></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1djOV3ssVFgKYhNPUHTIujyZnPFn6tdhEcW6qN7ul009k3RXGk-Wuis90_0LuGnMQZwc4fY8QWD1172jxQ_b0oZYtf4lfhnQCvnlrWYZmmaxUOkVXcrzEeHD1AoYlHitqAyaOSu6MCyE/s1600/teacherinstructing.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 248px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1djOV3ssVFgKYhNPUHTIujyZnPFn6tdhEcW6qN7ul009k3RXGk-Wuis90_0LuGnMQZwc4fY8QWD1172jxQ_b0oZYtf4lfhnQCvnlrWYZmmaxUOkVXcrzEeHD1AoYlHitqAyaOSu6MCyE/s320/teacherinstructing.jpg" alt="" id="BLOGGER_PHOTO_ID_5534439406026212146" border="0" /></a><blockquote><center>The Yellow</center></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObfEQaQloeZmIoAon7lvNDKkiZyp-deXcP1rANEtNKBGHx7l9bmHhIwZ2uQolBnYgKtQAA8p0tR9K4ODMOiFdDlPrz3kRxTl-ivb8yvc0yeOEMSl93Vh-vl3Z6tilCB28YKh5rV5ogwo/s1600/yellowhanging1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 243px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObfEQaQloeZmIoAon7lvNDKkiZyp-deXcP1rANEtNKBGHx7l9bmHhIwZ2uQolBnYgKtQAA8p0tR9K4ODMOiFdDlPrz3kRxTl-ivb8yvc0yeOEMSl93Vh-vl3Z6tilCB28YKh5rV5ogwo/s320/yellowhanging1.jpg" alt="" id="BLOGGER_PHOTO_ID_5534439417128985362" border="0" /></a><center>Hangin' out</center><br /><br /><br /><div style="text-align: center; font-weight: bold;">Second Colour ~ Burnt Orange (<span style="font-style: italic;">'Kam'</span>, persimmon)</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_D2ri4cSW6p8/Sczw3CplOJI/AAAAAAAAAEo/Ev-80Xipn1Q/s1600-h/mashingthekgam.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 247px; height: 152px;" src="http://4.bp.blogspot.com/_D2ri4cSW6p8/Sczw3CplOJI/AAAAAAAAAEo/Ev-80Xipn1Q/s320/mashingthekgam.jpg" alt="" id="BLOGGER_PHOTO_ID_5317890088412461202" border="0" /></a><blockquote><center>Preparation<br /><br /></center>persimmons picked from a nearby tree, were pounded in the mortar & pestle until much of their juice was released.</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Wn3yY-c1cZVWuyhU4QAtAWWpAUL5txnG4nVMlSgHUARG6ZONAd0nd92SQXxhnNM2MJU93QFevYcH9jY0IJZJy513m3V8mUr40qMPf7lIs5n2KBxIVklGG5o08RUN5BGFnuM80_cN_vE/s1600-h/smushingthekgamintocloth.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 84px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Wn3yY-c1cZVWuyhU4QAtAWWpAUL5txnG4nVMlSgHUARG6ZONAd0nd92SQXxhnNM2MJU93QFevYcH9jY0IJZJy513m3V8mUr40qMPf7lIs5n2KBxIVklGG5o08RUN5BGFnuM80_cN_vE/s320/smushingthekgamintocloth.jpg" alt="" id="BLOGGER_PHOTO_ID_5317890374534852802" border="0" /></a><blockquote><center>Smushing the <span style="font-style: italic;">'kam'<br /><br /></span></center>the smushing process begun, the cotton cloth was rub into the raw pulverised fruit, squeezing the juice through the fabric,</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_D2ri4cSW6p8/Sczw9pk4zxI/AAAAAAAAAEw/lryS6fgimBE/s1600-h/smushingthekgam2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 230px; height: 152px;" src="http://1.bp.blogspot.com/_D2ri4cSW6p8/Sczw9pk4zxI/AAAAAAAAAEw/lryS6fgimBE/s320/smushingthekgam2.jpg" alt="" id="BLOGGER_PHOTO_ID_5317890201940971282" border="0" /></a><blockquote><center>More smushing<br /><br /></center>& continues, until the cloth is quite saturated with the starchy fruit.</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_D2ri4cSW6p8/SczxMdCqEBI/AAAAAAAAAFI/c7t15n4rydw/s1600-h/smushingthekgamjuice.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 229px; height: 171px;" src="http://2.bp.blogspot.com/_D2ri4cSW6p8/SczxMdCqEBI/AAAAAAAAAFI/c7t15n4rydw/s320/smushingthekgamjuice.jpg" alt="" id="BLOGGER_PHOTO_ID_5317890456274210834" border="0" /></a><blockquote><center></center><br />each fibre of the fabric is well coated with all the squeezing.</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_D2ri4cSW6p8/SczxCaPOOGI/AAAAAAAAAE4/0dIVlVLTulY/s1600-h/smushingthekgam3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 167px; height: 212px;" src="http://2.bp.blogspot.com/_D2ri4cSW6p8/SczxCaPOOGI/AAAAAAAAAE4/0dIVlVLTulY/s320/smushingthekgam3.jpg" alt="" id="BLOGGER_PHOTO_ID_5317890283722913890" border="0" /></a><blockquote><center>Only the first layer of colour<br /><br /></center>not much colour is to be seen through the next few cycles. it takes much time & energy to create beautiful rich hues, therefore it is expensive to buy.</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM5qjnRFs3I/AAAAAAAAAfQ/Ez5SeNwlPfM/s1600/kgamcolour001.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 155px;" src="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM5qjnRFs3I/AAAAAAAAAfQ/Ez5SeNwlPfM/s320/kgamcolour001.jpg" alt="" id="BLOGGER_PHOTO_ID_5534478152153543538" border="0" /></a><blockquote><center>Soaking in the rays<br /><br /></center>once the fabric is coated, it is given time in the sun to enhance the depth of colour. without the sun, not much, if any, colour is ever realised. this process is repeated <span style="font-style: italic;">ad nauseam</span> until the depth of desired colour is acheived.</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM5qjet66KI/AAAAAAAAAfI/kSbV7HSctWY/s1600/kgamcolour.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 212px; height: 320px;" src="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM5qjet66KI/AAAAAAAAAfI/kSbV7HSctWY/s320/kgamcolour.jpg" alt="" id="BLOGGER_PHOTO_ID_5534478149858551970" border="0" /></a><blockquote><center>Orange<br /><br /></center>ta da! almost there. perhaps a few more smushings & sun-bathings.</blockquote><br /><br /><br /><div style="text-align: center; font-weight: bold;">Third Colour ~ Purple (an insect casing)</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_D2ri4cSW6p8/TM5rmciAZ1I/AAAAAAAAAfo/E_ykUYaBaWw/s1600/strainingthepurplebeans1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="http://2.bp.blogspot.com/_D2ri4cSW6p8/TM5rmciAZ1I/AAAAAAAAAfo/E_ykUYaBaWw/s320/strainingthepurplebeans1.jpg" alt="" id="BLOGGER_PHOTO_ID_5534479300322944850" border="0" /></a><blockquote><center>Simmered Casings</center> </blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_D2ri4cSW6p8/TM5qlZhdi4I/AAAAAAAAAfg/4YA3ltTPaoA/s1600/strainingthepurplebeans2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 248px;" src="http://3.bp.blogspot.com/_D2ri4cSW6p8/TM5qlZhdi4I/AAAAAAAAAfg/4YA3ltTPaoA/s320/strainingthepurplebeans2.jpg" alt="" id="BLOGGER_PHOTO_ID_5534478182823857026" border="0" /></a><blockquote><center>Straining the Casings</center></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM5qkaIWveI/AAAAAAAAAfY/_SSNMM4d23I/s1600/strainingthepurplebeans3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 249px;" src="http://4.bp.blogspot.com/_D2ri4cSW6p8/TM5qkaIWveI/AAAAAAAAAfY/_SSNMM4d23I/s320/strainingthepurplebeans3.jpg" alt="" id="BLOGGER_PHOTO_ID_5534478165807119842" border="0" /></a><blockquote><center>The Casings</center></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_D2ri4cSW6p8/Sczv8OumOyI/AAAAAAAAAEg/EuIx_pTh5K4/s1600-h/purpleinhotwater.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 168px; height: 241px;" src="http://1.bp.blogspot.com/_D2ri4cSW6p8/Sczv8OumOyI/AAAAAAAAAEg/EuIx_pTh5K4/s320/purpleinhotwater.jpg" alt="" id="BLOGGER_PHOTO_ID_5317889078042442530" border="0" /></a><blockquote><center>Purple Dye Bath</center></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_D2ri4cSW6p8/SczvsBbZwlI/AAAAAAAAAEY/3n83IHQBQ0g/s1600-h/dyingwithmarbles.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 216px; height: 170px;" src="http://4.bp.blogspot.com/_D2ri4cSW6p8/SczvsBbZwlI/AAAAAAAAAEY/3n83IHQBQ0g/s320/dyingwithmarbles.jpg" alt="" id="BLOGGER_PHOTO_ID_5317888799594365522" border="0" /></a><blockquote><center>Adding textural designs<br /><br /></center>While the cloth was being dyed, marbles were inserted, & string was tightly wound around the fabric. once released, beautiful patterns emerged. this was cotton. though i have some ramie dyed in purple.<br /></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_D2ri4cSW6p8/SczvBjpiRhI/AAAAAAAAAEA/q4EzJg2wYV0/s1600-h/purpleclothdrying.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 230px; height: 173px;" src="http://3.bp.blogspot.com/_D2ri4cSW6p8/SczvBjpiRhI/AAAAAAAAAEA/q4EzJg2wYV0/s320/purpleclothdrying.jpg" alt="" id="BLOGGER_PHOTO_ID_5317888070046074386" border="0" /></a><blockquote><center>Drying in the sun</center></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijI19FPnoSwZrcbjglZvrK0PpDmDGEsqrJkKnv1VGG9TkHnEDKZvwKEE-thrF3-cgjY8iFrTX2tqL57VZWzf5RCOTyE-LDILWlJaMPlKGYrLKTZwFdCM8gD00VqSkJFWgszO2KR1yAGpk/s1600/dayslabourfruit.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijI19FPnoSwZrcbjglZvrK0PpDmDGEsqrJkKnv1VGG9TkHnEDKZvwKEE-thrF3-cgjY8iFrTX2tqL57VZWzf5RCOTyE-LDILWlJaMPlKGYrLKTZwFdCM8gD00VqSkJFWgszO2KR1yAGpk/s320/dayslabourfruit.jpg" alt="" id="BLOGGER_PHOTO_ID_5534519413273154786" border="0" /></a><center><blockquote>Fruit of the day's labour</blockquote>at the end of the day, each of us receives a few pieces of cloth from each colour. the persimmon dyed cotton, however, was far from reaching an acceptable colour, but we each received a nice piece from the lady who collaborated with teacher to host the workshop. a few of us then took our beloved pieces to a traditional shoe maker.</center><br /><a href="http://www.ma5en.net/2009/09/"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.ma5en.net/2009/09/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzRv4RdNplCnI8Tl-6_3KtrRHw0s-P5maaQlMVjnOIHbm6uFHRe0dgBHFjaaY_CTlRZGGzm3Ex_aUerIHTRXbpvl4EQMh4l_N9H3_ddXQvSiHb5_he3obnnyIQ0d8r8WdnP7fmbKrjKg/s200/090109_04.jpg" alt="" id="BLOGGER_PHOTO_ID_5534862123808874082" border="0" /></a><blockquote><center>Traditional Korean shoes<br /><br /></center>in fact, i had enough material for two pairs. these shoes are worn with my traditional dress, the <span style="font-style: italic;">'hanbok'</span>. my shoes are in canada at present. though quite different from those above, this is the general idea... i will replace this with my own photo at some point.</blockquote><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_D2ri4cSW6p8/TM5qjAT91dI/AAAAAAAAAfA/XI9hY8Z5eqM/s1600/bigspider.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 231px; height: 170px;" src="http://2.bp.blogspot.com/_D2ri4cSW6p8/TM5qjAT91dI/AAAAAAAAAfA/XI9hY8Z5eqM/s320/bigspider.jpg" alt="" id="BLOGGER_PHOTO_ID_5534478141696628178" border="0" /></a><blockquote><center>A friendly spectator<br /><br /></center>while exploring the brush for a broader photographic perspective, i felt an indescribable presence in close vicinity, & was a bit ruffled to realise i had entered a congregation of many such creatures suspended in the foilage surrounding me.</blockquote>dNhttp://www.blogger.com/profile/06949384884936863982noreply@blogger.com2