Thursday, December 18, 2008

I think it can still be just like Norman Rockwell...











My sister Vanessa came home for Christmas today, so I wanted to make somefin fancy and festive for dinner. I also wanted to try my hand at homemade seitan again, which is getting surprisingly easy. I also wanted to do something with the Kale I had sitting around. Consult the Goddesses of Veganomicon! I found this badass looking recipe for Roasted seitan with brussell sprouts, kale, and sun-dried tomatoes stewed with red wine. Hell yes. It was a nice Fork You to the cold weather. We ate it around ye ol’ hearth. Norman Rockwell for the new millennium? Perhaps. Wish Rachel and Rob were there though.

I followed Isa and Terry’s reccomendation to make Broccolli Polenta with it. Unfortunately I couldn’t find yellow polenta in my one-stoplight West Virginia town. No surprise there—I just knew that white polenta would look like cat food, or worse, when photographed in my new precious food blog, so I pouted for a while (I got over it). I wanted to let it set and then pan fry it as a base for the seitan-kale-stewey-food-thing, but when it came down to it it seemed a bit too tedious and daunting. Next time, maybe. I just served it warm like grits--just as good.

Oh, and I made chocolate mouse with raspberries for dessert (I’ve never understood why raspberries has a ‘p’ in it. hmm…). Good stuff.

I've been told I should switch to wordpress, and I'm begining to see why. Look how oddly positions the photos are in this post. Again though, that also sounds tedious.

"Pressed down in your old quilt
and the third-grade chalk-stains on your fingers.
Grandma's sleeping in the other room-
Christmas is only ten months away-
I think it can still be just like Norman Rockwell!
I think it can still be just like Norman Rockwell!"

Tuesday, December 16, 2008

Kreecher Comforts


Oxford is known for a lot of things, and most of them I’ve celebrated emphatically in my first term abroad. However, fresh, healthy vegan food is not one of them, and I’ve been learning why. The monotony of limp salads and the endless stream of soggy french fries tested my endurance and my tolerance for a culture positively lacking in any degree of culinary heritage whatsoever. But, in the end, I wasn’t there to eat, and was too busy pouring over Kant and Aristotle to give a damn, so I contently heaved handfuls of dry cereal into my mouth for days at a time as I worked. I figured, if I could be contently vegan in Cairo for a week last Spring, I can be vegan here too.

Nevertheless, it’s become an unconscious ritual for me to cook this exact same dinner every time I come home to my parents form college, whether AU or OU, so I did just that when I got back at the end of Michaelmas. Something feels particularly ‘healing’ about it--probably because it’s a giant pile of nutrient-dense foods--but at the risk of getting waaaay too MacVegan right now, there’s something…well, spiritually healthy about it as well. Maybe because I make it myself, which is therapeutic, or maybe because it’s the first hot food I eat in weeks at the end of a semester, or maybe nutritive food simply IS spiritually nurturing food. Whatever it is, this combo makes me feel ‘at home’ in a significant way. *End the new-age MacVegan Berkeley talk*

So it’s this:
1) Toasted Quinoa (A high-protein South American grain. It always looks ass ugly when you photograph it, and I can never understand why. Oh, well.)
2) Smokey Red Wine Lentils with Celery
3) Baby Romaine with Balsamic Vinegar and Olive Oil
4) Roasted Butternut Squash with Black Pepper
5) Red Wine

Sorry about the awkward camera angle here—my sister is the photographer of the family. I just used my computer’s camera.

Curried Humility.


Having crossed the Atlantic to come home from winter break, I thought I would use the opportunity to wow my parents by cooking impressive Indian food…something I’ve never done…without any kind of recipe. I thought I was that awesome. I made Chana Masala, which turned out…okay enough, but not nearly as good as I wanted. Mom offered to ‘make some rice,’ which I assumed meant nothing more than rice+H2O+Heat. I was wrong. She made this kick-ass spiced basmati rice…thing! It upstaged my Chana Masala by a longshot. Credit must be given where credit is due. That was a pretty impressive stunt.

She said she learned it from this lady’s youtube channel--Manjula's Vegetarian Kitchen. Check it out and tell me if its any good. Here's the Basmati one in question:

A Green Bowl of Green Food for Green People.


I have to admit it at long last: I really really don’t like Tempeh. At least in huge chunks. The dry, nutty, fermented flavor of tempeh suggests to me something that died—a long time ago, and sat in the fridge to ferment in its despair and solitude. No thank you. A sole exception has to be made, of course, for the sassy, delectable, divine concoction that is Tempeh Bacon. As far as I’m concerned, smother anything (vegan) in maple syrup, soy sauce, and liquid smoke, and its fair-game as face-fair. Yum!
But that’s another story. Point is, tempeh tastes like fish sauce and bricks and I usually sidestep it. It’s not that I haven’t given it fair game. I’ve been veg for nine years and vegan for four, and tempeh never worked its mojo on me. Tempeh adventures I save for bolder and more heroic times, not the everyday. Knowing, however, that I would be spending as much as four weeks in my parents West Virginia home doing absolutely nothing (cue Dueling Bangos), I picked up a slab of tempeh for another one-on-one to see if we could come to terms with our differences.
Simultaneously, having been in the deliciously nerdy habit lately of taking pictures of everything I eat, I came to the sudden and unsettling realization of how anti-green I am (by which I mean food that is the color green, indicating that it is nutrient-dense. Vegan food is almost always in the ballpark of the Green Movement, and a vegan diet taken as a whole certainly is). Veg*ns everywhere beware: Having sworn potential pets, and maybe their reproductive secretions, off of your plate does not in any way entitle you to thinking you’ve got your green covered indefinitely. Eating green food is a conscious project for all of us. A harmless and joyful project, but one that needs our attention anyway. So lately. In response to the drolling monotone of what I thought were a series of seriously nutrient-packed dinners, I’ve decided to see just how green I can go with dinner. It seemed that between my tempeh-therapy and my green-boosting, a pretty interesting dinner conbination was underway tonight.
Enter red-quinoa-spinach-tempeh-lemon-food-thing, and it’s humble sidekick, brocolli-water-chestnut-food-thing. Tonight I made red quinoa with roasted tempeh crumbles, spinach (a hell of a lot of spinach I might add, about 50% of the dinner was spinach), lemon, ginger and garlic. It came from this stellar book I’m always going back to: How to Cook Everything Vegetarian. It’s not all-vegan, but it’s mostly vegan and all the vegan recipes are labeled as such. I took some liberties with the recipe though, adding veggie stock and lots of ginger. The sidekick tonight was ginger broccolli with water chestnuts and sesame seeds. Pretty damn, healthy, if I may say so myself, and the profoundly Eurocentric theme that saw unity in all flavors ‘other’ was enough to make any quasi-postmodernist MacVegan* blush with embarrassment (quinoa—S. America, Tempeh-Indonesia, Spinach—southwest asia, water chestnuts—china, etc.) Still, nothing too wring with that.

*MacVegan is a term my sister coined which refers to the painfully identifiable post-hippie vegan culture that I, admittedly, ascribe to. Vegans with MacBooks. The ones that like Yoga and irony. If a series of related images aren't blossoming in your head right now, see Stuff White People Like

Cream of Cannolini Soup with Kale.


My diet has been way less green (in color, not climate commitment) lately that I’d like it to be. So I’ve been finding ways to sneak in green things in everything I eat. Tonight I made cream of cannolini soup with kale and lemon. It’s from this book Tofu 1-2-3 that, from its title and cover design looks absolutely worthless, but actually turned out to be one of the best (and incidentally vegan) cookbooks I (we) own. I threw a toasted whole-wheat pita on the side and called it something mediterianian. …OPA?!...er, yeah. As you can see, mom helped me out by making this sassy grapefruit…thing. It was chopped local grapefruits, basil strips, and balsamic vinegar. It was really vibrant and light and went with the warm, earthy soup really well.

Preliminary Considerations...

Having offered oh-so-many times to guest write on my friends blog, the Wet Hot American Vegan, and having failed oh-so-many times, I decided that it was time to piece together my own vegan blog and jump into the blogosphere with everyone else. Each time I thought of something to contribute to WHAVegan, I had moved on to a bigger and better idea before it came together. Surely this is a sign that my own blog is in order, so here we go. In starting, I tip my hat to the patriarchs and demigods of webVegans. VeganDad, Vegan Yum Yum and PPK are some of the most noteworthy, but there are thousands out there that do this way better than I do. After all, I’m basically here to brag about my cooking.
I may confine this blog to food and veganism, I may not. My other kreecher comforts will probably find their place in here soon enough: Philosophy (Post-Kantian), Critical Theory, running, indie folk music and post-rock to name a few. So don’t be alarmed if you come across a book reveiw or a rant here. They are indeed not edible, but that’s just the way I slap the keyboard.
The title of this blog, and its subtitle, are a little humorous homage to recent posthumanist ‘scholars,’ Specifically, Jacques Derrida’s lecture ‘The Animal That Therefore I Am (more to follow)” and Cary Wofle’s essay “In the Shadow of Wittgenstein’s Lion.” Derrida’s work exemplifies, and Wolfe’s explains the gravity of the current animal rights movement; a gravity not acknowledged by their analytic counterparts. Modern analytic ethics (a-la Peter Singer and Tom Regan) are correct as far as they go in asserting the moral status of animals, citing the absence of any morally-relevant characteristics that distinguish us from animals. These perspectives do most of the pragmatic work in making the case for animal ethics, and they should be abundantly applauded for this. But these perspectives fail to recognize that profundity of ‘animal rights’ (an unhelpful and blunt term in both its parts). These Anglophone, analytic ethicists would paint for us a picture of a human ethical agent so progressed in its ethical theory that it touches the fringes of significance in finally ascribing moral status to non-human animals. But these ethicists are riding the waves of an ideological revolution, never once pausing to realize their motion, never noticing that their microscopic perspective masks a macroscopic Copernican Revolution. The analytic perspective on animal rights is but a symptom of a greater and more profound shift in Western ideology. In the shadow of Darwin’s evolution and Kant’s transcendental psychology we are beginning to fully realize that the human experience is not THE experience of the world, but only AN experience of it, and the comfy throne that humans hold at the center of relevance and orientation is exposed as an arbitrary center. The Human of the Enlightenment is beginning to unravel, and the naked animal out of which it was born stands exposed among many. Analytic ‘animal rights’ philosophers would have us believe they are touching the fringes of ethical consideration, pausing to take note of the faint similarity that non-human animals share with us. They fail to realize that the very topology that allows such a declaration, a declaration from the human from at the ‘center’ about the animal on the ‘fringes’ or 'margins' is unraveling at is very core, and that indeed they are the ones pulling the thread, ignorant to the consequence. I am reminded of Neitzsche's madman, who warns the villiagers that the Death of God forever disoriented them, throwing them into a cosmic tailspin in which relevance will forever slip through their fingers. A similar shift is charecteristised by these Singerian ethisists, though instead of the Death of God we might call it the Death of Man, or at least a fundamental reconsideration of the properties of Man--a Disrobing of Man, perhaps. From this, macroscopic perspective, ethicists have not discovered the faintly human in animals, but we have all discovered the animality within ourselves, and the relationship between humans and animals, indeed the very topology that holds all ethical declarations in perspective, is overthrown.
This is not to say that animal issues are the most important issues in applied ethics today. Animal rights activists have a striking tendency to block out all other justice issues, and this is a shame. It is a confusion that stems from an inability to realize that metaethical primacy and applied ethical urgency need not coalesce. Nevertheless, it seems evident to me that animality—both the human in the animal, and the animal in the human, is at the very core of any contemporary ethical theory, if it chooses to excavate deep enough into the topic at hand. We must speak out for humans and non-human animals, and we must realize that the ideological support structure of injustice toward either inevitably entangles the two. This is the perspective on animal ethics that Derrida exemplifies and Wolfe identifies, and I find it to be a far more fitting than Singer’s or Regan’s (or Linzey’s, or Nussbaum’s, or (barely) Rorty’s etc). For more on this, check out Derrida's The Animal That Therefore I Am, or Wolfe's Animal Rites: American Culture, the Discourse of Species, and Posthumanist Theory or Zoontologies. There are many other great titles on the subject, but these are the ones I feel most comfortable recommending.
For a thorough A-B-Cs of Veganism and Animal Rights, check out Colleen Patrick Goudreu's podcast Vegetarian Food For Thought. I can't reccomend it enough.
And if you need a five-minute wirlwind tour of the essentail reasons to go vegan, click here, but brace yourself.
ANYWAY! Onto the foodstuffs!