modular pakistani kima

Perhaps naively, I thought.... hoped.... that returning to the happy land of self-employment might provide me with at least a bit more time to putter in the kitchen. Fact is, I'm busier than ever and have been wracking my brain to recall some quick, tasty dinner standbys. Enter Pakistani Kimi. This easy one-pot curry is a snap to throw together using ingredients that you already have on-hand – even after a hectic day. Serve it over steaming hot basmati rice.

Modular Pakistani Kima

• Pick one: 1 box LightLife grounds, 1 16-oz. can beans of your choice or 1 cup texturized vegetable protein
• Pick one: 2 cups chopped kale, 2 cups chopped spinach, or 2 cups chopped mustard greens
• Pick one: 1 cup peas or 1 cup chopped carrots
• 1 cup water or vegetable stock
• 1 28-oz can crushed tomatoes
• 2 potatoes, diced
• 2 to 4 T curry powder (I go for the full monty)
• 1 dash each of cinnamon, ginger and turmeric
• 1 1/2 tsp sea salt
• 1 large onion chopped
• 3 cloves garlic, minced
• 3 T olive oil

In a large pot over medium-low heat, saute the onion and garlic in oil until soft. Add your green of choice (eg, kale) and saute about 5 minutes.

Add remaining ingredients. Bring to a boil and then lower heat and simmer, covered, 25-35 minutes until all vegetables are soft. Curry should not be too soupy. If it's too watery, remove lid and cook another 5 minutes.

simple italian green beans

Italian food is not prim or fussy. It's unapologetically based on simplicity – designed to showcase the intrinsic flavors of the ingredients [fresh, best quality foods], combining them to create a sense of harmony and pleasure. Italian cuisine also happens to offer a spectrum of vegan options.

One example is this simple green bean side, which Omniman taught me to make years ago. Simply blanch about 1 pound of green beans until tender-crisp. Drain well and toss with extra-virgin olive oil [the fruitier, the better], balsamic vinegar, loads of minced garlic, salt and pepper, and a tiny sprinkling of red pepper if you're so inclined. Buon appetito!

mother's day recap and lazy office mates

Yesterday for mother's day, we feted Omniman's wonderful, eternally youthful mom. I brought the Fudgy Brownies from Dreena's Vive Le Vegan. These are winners, especially if you like a chewy brownie. I substituted chocolate buttons for chocolate chips for a decadent, Mothers'-Day-worthy chocolate-per-brownie ratio. (In case you were wondering why I never mention my mom, she passed away when I was just 19. I still miss her very much.)


I also made an Orange-Fennel Salad with Gaeta Olives. I got the inspiration from watching Lidia Bastianich's cooking show. I find her voice so soothing.


How did I slice the fennel so thin? I used my mandoline. I love useful gadgets.


On another note, life is so unfair. I work and work all day, while my 2 office mates sleep ...


And sleep....


And sleep some more.

blueberry breakfast smoothie...

Blueberries. Soy milk. A frozen banana. A handful of black raspberries. A spoonful of ground flax seeds. This is perfect for a warm morning and will sail you through until lunchtime with its antioxidants, omega-3s and fiber.

thursday is vegan donut day

I say, "Everything in moderation, including moderation." But who in their right mind wants to be moderate on Thursdays, when fresh Vegan Treats donuts are delivered to Govinda's Gourmet to Go? Here's a Cookies 'n Cream Donut--a lighter version of their hedonistic Cookies and Cream cake.



And this sassy little number is a Coconut Cream Donut, filled with a luscious, light coconut cream.

Guess what we're having for breakfast tomorrow?

10 tips for vegan travelers

I get a surprising amount of e-mail from vegans who admit they're afraid to travel, for fear of consuming something non-vegan. As a vegan who's been to 30+ countries--and counting--I'm here to tell you that you can--and should travel. Your lifestyle choice should open doors, not close them, and infuse the world with positivity. Traveling vegan just takes a little planning and patience.

• Before you go, visit Happy Cow and compile a list of vegan restaurants in your destination.
• Don't forget to order a vegan meal from the airline a few weeks in advance. As a back-up, you might want to pack your own sandwich or snacks. Airlines are notorious for two things: "running out" (!) of vegan meals and offering vegan meals that are inedible, or not really vegan, at best.
  
• Create a post on your favorite vegan forum and ask if any fellow veg-heads have ventured to [insert vacation destination here]. Other vegans can offer valuable words of wisdom, and more importantly, tasty restaurant recommendations. The Post Punk Kitchen and Vegan Freaks are good starting points.
• Learn how to say basic vegan phrases in the necessary language. When I'm in a Spanish-speaking country, for example, I become "Senora Sin Queso y Sin Crema." "I'm allergic to..." is another useful phrase to learn. Of course, it's better to explain the ethics behind your diet, but this is not always possible in a foreign country, when you don't speak the language.
  
• I avoid checking in baggage like the plague. How do I fit all my girl props into those pesky 3-ounce containers in my carry-on? I decant toiletries, like toothpaste, gel and moisturizer, into recycled containers. (As you can see from the photo below, empty Lush moisturizer containers are great for this purpose.) Also pictured is my Lush Karma portable perfume, Lush solid shampoo, which doubles as soap, a Lush body butter, and Occitane Shea Butter.

• Since you went to all that trouble toting your vegan toiletries halfway across the world, you may as well tell the hotel management why you aren't using their provided, non-vegan shampoo and shower gel.
• Size does matter. And in this case, smaller is better. Pictured is my mini toothbrush, mini [vegan] makeup brushes and mini Thai deodorant stone.

• Don't forget your vitamins. See photo, above.
• Be mindful of the environment. Reuse hotel towels, when possible. Ask the maid not to change the sheets daily (Who does that in real life, anyway?) Take only digital photos. Recycle. Use vegan, biodegradable sunscreen, especially if you're at a sea- or lake-side destination.
  
• When you come back, post about your trip on your blog or Faceboook account, so other veg-heads can benefit from your experience.
  

Please feel free to post your own vegan traveling tips as comments.

sleepy sunday crepes

On weekends after sleeping in, we love lingering over coffee, newspapers, soccer matches, and crossword puzzles. We also enjoy savoring an extra-special breakfast--something that's too time-consuming to manage during the work week. Crepes are of my favorite weekend breakfasts. They're light and fun to make, and you can customize the fillings to suit to each diner's tastes.


Many people are intimidated by crepe-making, but it's easy once you get the hang of it. It's all in the wrist! You don't even need a special pan. If you're a crepe newbie, just accept the fact that you might have to sacrifice your first attempt to the crepe gods.


Some of the crepe fillings we had on hand today included Earth Balance and sugar, various jams, and agave nectar. You can also fill your crepes with vegan Nutella (aka Chocoreale), berries and vegan whipped cream, chocolate sauce, thinly sliced bananas, vegan caramel sauce or anything else that strikes your fancy.


To assemble your crepe, slather your filling of choice over about half of the crepe. Fold it in into quarters, as the French do, or roll it up. It tastes good, either way. Bon appétit!


CREPES

• 1 cup flour (I use half whole wheat pastry flour and half white spelt)
• 1 tsp baking powder
• 1 heaping T soy flour
• 1 to 1 1/2 cups soy or rice milk
• Pinch of sea salt

Serves 4

Mix dry ingredients in a large bowl. Whisk in one cup of the milk, ensuring the batter is absolutely smooth and fairly thin--just slightly thicker than milk. Add more milk, in tablespoonfuls, if needed.

Heat oiled pan over medium-high. Make sure the pan is hot before you attempt to make a crepe. Pour 2 or 3 tablespoons of batter into the pan. Using your wrist, quickly turn the pan, allowing the batter to evenly coat the surface. Cook until tiny bubbles form. Gently remove with a spatula. Fill your crepe and enjoy.

viva la vida :: a photo essay

Viva la vida. Long live life.

This post centers around the many small things in my daily life that make me happy.

Watching Pablo watch the pigeons, who coo and taunt him from their perch across the street...


Bossa Nova's innate ability to consistentally center herself smack dab in the middle of the rug...


Omniman's mesmerizing new paintings....


Fruit trees blooming in the city...


Portabello burgers topped with lettuce, tomato, onion, ketchup and a Vegan Rice Slice for dinner, with a good-and-greasy side of oven-baked French fries...


On-the-vine tomatoes...



Working at home and being able to make a fresh fruit smoothie for lunch whenever I feel like it...


Eating more living food, in this case raw vegan pizza cheese from Ani's Raw Food Kitchen.


Vegan haircolor--or more aptly, the fact that this $15 haircolor saves me about $100 in salon fees.

What little things bring you joy?

more signs of spring

The other day at the market, I spotted a bunch of waif-thin asparagus for $1. Like rhubarbs and robins, cheap and skinny asparagus is another sign that spring has taken hold.


I used it to make asparagus risotto, which we enjoyed with a glass of Frescati and a beet and cashew salad. To make this, follow my recipe for Risotto Milanese, but omit the saffron. Cut a large bunch of asparagus in thirds. Compost the bottom third. Throw the middle third in the soup stock, instead of the carrots and celery. And very gently stir the top thirds into the finished risottto, about 5 minutes before serving.



I also bought some kitchen herbs--spearmint, basil and rosemary. They are perched happily before my sunny windows, reaching upward and enjoying the urban view. This is the extent of my edible garden. I love city life, but sometimes wish I had a terrace so I could at least grow container vegetables.

what the hell is scrapple? [and where do you buy it vegan?]

Scrapple is a savory mush, indigenous to the greater Philadelphia region. It's made from pig unmentionables and is seasoned with a variety of spices. [In other words, Anthony Bourdain would probably love it.] It's usually fried and eaten with a drizzle of maple syrup for breakfast.




Imagine my surprise the other day at Essene, when I discovered Vrapple, a regionally made, vegan version that claims to "kick the crap out of scrapple." Actually, it does. It's pleasantly spicy, cholesterol- and unmentionable-free, and features a rather relieved piggy spokesmodel on its label. I fried slices in canola oil....


...We enjoyed them with toast and jam. To be honest, I'm not much for mock meat. But I love reveling in the fact that even the meatiest, "umentionablest" foods can easily be veganized.

sushi, sightings and an opening

After a rigorous workout last night, Omniman and I welcomed the weekend by supping on sushi at Shiroi Hana, a Japanese restaurant right behind our gym. I ordered avocado maki and kampiyo [squash] maki. The rolls were definitely tasty. But the best part of dinner was the fact that Fred Schneider, of the B-52s, sat at the table behind us. [The B-52s were in Philadelphia yesterday for a rare afternoon concert]

I also ordered my favorite seaweed salad.









Afterwards, we walked over to Essene, a fantastic health food store located in Queen Village. Carol, our good friend Omniman's studio mate and former coworker, was having an art opening there. She does atmospheric paintings based on Kodachrome photos from her childhood.



The retro colors and the odd juxtapositions infuse them with an almost surreal eeriness. They're gorgeous: creepy and lovely at the same time. Here are the three studio mates: Tim McFarlane, Carol and Omniman.


The cool thing about openings at Essene is that I can also knock out some post-opening grocery shopping there. It's a wonderful market and a homey alternative to Whole Foods, which can be overcrowded and "box-shoppy." Essene emphasizes local foods, offers countless vegan items, and serves a tasty buffet in their cafe.

red jumble crumble

When I spot blushing stalks of rhubarb, pertly lined up for sale at my neighborhood produce market, I can giddily exhale, knowing I survived another dismal Northeastern winter. For me, it's a sure sign that my favorite season--and its spirit of rebirth and renewal-- has firmly taken hold.


Tart rhubarb practically begs you to make it into a crisp or crumble. Problem is, this time of year, a jumble of fruits, both fresh and frozen, are simultaneously competing for my attention. This ruby-red, phytochemical-laden crumble is the perfect seasonal transition. Lemon zest brightens the flavor. And amaranth diversifies the crumble topping's crunch level. Serve warm, with a scoop of vanilla soy ice cream. Or enjoy it as I do, straight out of the baking dish.


RED JUMBLE CRUMBLE

Fruit Bottom:

• 5 medium stalks rhubarb, chopped into ½ inch pieces
• 1 cup organic strawberries, fresh or frozen, chopped in half
• 1 cup cranberries, fresh or frozen
• zest of 1 organic lemon
• juice of ½ organic lemon
• 2 T flour
• 2 T cornstarch
• ½ tsp baking soda
• ¾ cup sugar

Crumble:

• 1 cup instant oats
• ½ cup flour (whole wheat or spelt)
• ½ cup maple syrup
• ½ cup chopped pecans
• ¼ cup canola oil
• 2 T uncooked amaranth
• 1 tsp cinnamon
• Pinch each of cloves and allspice

Makes 6 restrained or 4 indulgent servings

Preheat oven to 425 degrees.
Make bottom: In a medium ovenproof baking dish, combine all ingredients until well mixed.

Make crumble: In a large bowl, mix all ingredients until well combined, If mixture seems wet, add flour a tablespoon at a time.

Using your fingers or a spoon, crumble topping evenly over the fruit. Bake uncovered for 25 minutes, and then cover with foil or a lid and bake an additional 10-15 minutes, or until rhubarb is soft.

report from the home office

One lovely advantage to working from home is that I can start dinner during my lunch hour. Today, in between a conference call and a branding campaign brainstorm, I threw together the Tomato Barley Soup from the Moosewood Daily Special, which I borrowed from the library. It's a straightforward, somewhat austere soup, which we enjoyed with French bread and a hearty bean-based side salad.

On a another note, for some reason, people continually assume that I am into yoga. Friends and co-workers have even emailed and called me to ask where I took yoga class and if I prefered ashtanga to vinyassa--as if I actually knew the meaning of the words. I hated to disappoint them and tell them the truth: that I had never taken a yoga class in my life. After awhile, I figured that perhaps life was trying to tell me something--and that my type A personality could use a little "ohm" and "namaste" balancing. I've started taking yoga at the gym. And I like it. I really, really like it.

Happy Earth Day, everyone.

contest winner and millet-crusted mushroom-leek pie

Faced with a potful of leftover millet, I decided to put the grain's inherent malleability to good use as a pie crust. I was craving a hearty, pub-grub style filling using leeks and mushrooms, but I knew that simply sauteed, the veggies not hold together. So using my food processor, I pureed the cooked leeks and creminis into a mousse -- the perfect texture for a savory pie. It worked like a charm. Scroll down for the recipe.


Before I keep you waiting any longer, the winner of my LightLife free eco stuff contest is......*drumroll*....

... Romina! Thanks to everyone for entering. [Please email me with your address, Romina.]

And now for the recipe.
Millet-Crusted Mushroom-Leek Pie

• 2 cups leftover cooked millet or brown rice
• 2 heaping T nutritional yeast, plus 1/2 cup
• 2 T chickpea flour [aka gram flour]
• 2 leeks, sliced thinly [Be sure to wash them well. They can be annoyingly sandy.]
• 1 lb. cremini mushrooms, sliced
• 2 T extra-virgin olive oil
• 1 T parsley
• healthy pinch of nutmeg
• Lots of fresh ground black pepper
• 1/4 tsp salt, or more to taste

Serves 4

Preheat oven to 375 degrees.

Spray a pie pan with cooking oil. Using your hands, mix the millet with the 2 heaping T of nutritional yeast. Press the millet mixture into the pie pan to form a crust. Set aside.






In a large domed pan, heat the olive oil over medium. Add the leeks and cook a few minutes until bright green. Add the mushrooms, salt and pepper and cook down until both the mushrooms and leeks are very soft--about 25 minutes. Add the parsley and a healthy pinch of nutmeg and mix well. Remove from heat.

Carefully transfer the cooked vegetables into the food processor [Be careful not to burn yourself.]. Pulse a few times, and then add the chickpea flour and 1/2 cup of nutritional yeast. Process until it forms a fairly firm, smooth mousse. If it seems too wet [it shouldn't], add a bit chickpea flour and nutritional yeast, in alternating tablespoonfuls.

Transfer the mousse into the prepared pie shell. Use your spatula to flatten the top. Bake for 20-25 minutes, until firm. Let cool at least 10 minutes before serving. Use a very sharp knife to cut. This pie is also good served room temperature, washed down with a pint of ale.

obama-rama :: a photo essay

Last night, Omniman and I went to the Barack Obama rally. Behind us is Independence Hall, where the Declaration of Independence and the Constitution were debated and then adopted and signed.


According to the media, the rally was supposed to start at 6pm. As you can see, Independence Mall is just starting to fill up with supporters.


There was no shortage of Obama fans in Obama-delphia.


By 7pm, the crowds are starting to fill in. But our feet were getting tired, and we were weary of hearing the music loop with "Right Now" by Van Halen and Stevie Wonder's "Signed, Sealed, Delivered" blaring from the loudspeakers. But *gasp!* Obama was going to speak.


Finally, at 8:45, Obama came out and delivered his message to an estimated crowd of 35, 000 for about 25 minutes. [Click to enlarge the photo, look closely, and you can see the tiniest shadow of him on the stage near the light center-left.] Although his speech was infectiously energizing, I thought the rhetoric was too simple for the largely educated audience before him. A small matter, though. In this age of mass media, politicians do need to be fluent in sound bytes as well as the intricacies of law, economics and foreign policy. [That's partly what did in the Democrats last time. Gore just could not simplify his message.]

I'm actually an independent voter and can't vote in the Pennsylvania primaries. Honestly, Obama's and Hilary's recent pandering to the gun slingers made me even gladder not to be affiliated with any party. But if I were a Democrat, I would vote for Obama.

contest! win cool, eco-friendly stuff

Win all the cool stuff pictured below: an organic cotton hat, a roomy, organic cotton grocery tote and nifty black apron made from recycled plastic soda bottles...

The kind folks at LightLife accidentally sent me two sets and I'm giving away the second. All you have to do is leave a comment along with your with contact information. (If you're a blogger and your profile links to your blog, you're already set.) I'll put everyone's name into a hat and will choose a winner over the weekend. Good luck!

Later kids...I'm off to the Obama rally.

wtf?

A few weeks ago, in an attempt to make our "transitional neighborhood" a more cheerful, greener place, a group of neighbors got together and planted a slew of pear trees. This is what we woke up to early yesterday morning. A vandal snapped the delicate sapling in two. The sign is one angry neighbor's sentiment.


While they were at it, they also pulled the boxwood shrub from the planter in front of our building...And up the street, they also snapped a much older tree in half.

Some people create. Others destroy. I'm trying very hard to feel compassion for those who are so filled with anger and bitterness that they need to physically demolish fragile living things. To be honest, it's not easy.

d-(tox) day: new beginnings and weekend happenings

Did you ever re-read your old blog posts?

As I scanned back over mine, over the past few years, one theme besides vegan cooking was painfully apparent: At work, I had been regularly enduring too much stress, too many long hours, and too little real satisfaction. Back in January, I made the decision to leave my associate creative director job. Once my bonus check to arrived in mid-March, I gave the agency one month's notice. A few higher-ups kindly asked me to consider staying. Although I was flattered, my mind was made up. In a nutshell, I am seeking a simpler way of life, spent doing work that I find meaningful, challenging and creative. One thing's for sure: I'll miss so many of my fab co-workers.

As of yesterday, I joined the ranks of the self employed, doing freelance writing and creative direction [I was a freelance writer for about 3 years, so it's not all new to me]. I've got enough work lined up to keep me busy, plus I'm looking forward to completing some interesting vegan-related projects. Stay tuned for more news on those.

To celebrate my new beginning and to start things off right, I embarked on a one-day raw food fast to help rid my body of any lingering toxins. Omniman decided to fast along with me. We enjoyed plenty of raw fruits, juices and veggies. I enjoyed a raw broccoli salad [pictured at the top of the page] with a red pepper dressing for lunch. The crown jewel of the day was this raw dinner salad, topped with a garlic-laden zucchini dressing.

Today, we both woke up feeling renewed and energized. I also find that, after eating a lot of raw food, my palette becomes much more sensitive and receptive to flavor.


Weekend food and fun recap: Gluten-free multi-grain cereal with bananas and agave nectar for breakfast on Saturday....


Saturday dinner: The vegetable gyoza at Mikado in the NJ 'burbs reminded me of giant tortellini...


Eggplant with sweet miso paste--delectable.


A mosaic of veggie maki--avocado, mixed veggie and kampiyou [pickled squash]....


Sunday supper: Whole wheat fettucine with eggplant, tomato and exotic mushrooms...

On Sunday afternoon, Omniman and I volunteered with PAWS. Along with 6 other volunteers, we spent the day in Rittenhouse Square with 6 shelter dogs, showing them off and raising awareness. It's a nice day out for the dogs, who get stir-crazy after being penned up at the shelter all day. Here's Omniman with "our" dog, Bonnie, who was a stray. As you can see, Bonnie really enjoyed her day in the park. If you're interesting in adopting sweet Bonnie or another PAWS dog, please call 267-385-3800 or visit their web site.

vegan terrines 101

Making terrines sounds intimidating -- like the sole birthright of willowy French women who wear intricately knotted scarves. But as you can see, it's easier than pronouncing "Champs-Elysee." All you need is extra-firm tofu, confectioners' sugar and your jam of choice. Inspired by the jam that Nadege sent, I decided to make a small but proper French terrine, in this case "Une Terrine Aux Figues," or Fig Terrine.



Wrap a pound of extra-firm tofu in tea towels or paper towels and "sandwich" between plates. Press under heavy books for about 1 hour, flipping and changing towels halfway through.







Meanwhile, spray a mini-loaf pan with cooking spray. Line with plastic --make sure there's some "overhang" -- and spray again. Set aside.







Crumble the tofu with your fingers until it resembles ricotta cheese. Work in 2T confectioners' sugar, 1 pinch of salt and 1T canola oil....











Then use your knuckles and knead the tofu until it's very creamy and very smooth.








Spoon a layer of the tofu mixture into the prepared pan. Tamp it down with a spatula to ensure that it's flat. It should be about 1/4-3/8 inch thick.







Over this, spoon a layer of jam. Continue in this manner, "lasagna-style," until you use up your ingredients, ending with a tofu layer.








Use the plastic wrap to cover the terrine. Tuck it away in the refrigerator for at least 4 hours -- preferably overnight.








Unfold the plastic wrap from the top of the terrine. Put a flat plate over the loaf pan and quickly flip. Gently tap on the pan, and the terrine should come out. If it needs more coaxing, gently wiggle the plastic wrap.






Slice with a very sharp knife. Don't be upset it have to sacrifice the first slice to the terrine gods--that's normal.

Serve with fruit for breakfast or dessert. [If you're Italian, this dish might remind you of a popular Italian dessert--ricotta cheese with jam. ]



Variations: Make the sweet terrine with any jam. You can also substitute fresh fruit, very thinly sliced. Add citrus zest, spices or essences to the tofu base. If you want a richer [and more expensive] terrine, use store-bought, vegan cream cheese. And tofu is just the beginning--many French terrines are made with cooked vegetables, agar-based concoctions, bread whites, etc. Explore!

For a savory version: Instead of jam or fruit, use hummus, thinly sliced olives or veggies, fresh herbs or vegan tapenade. Skip sugar, and substitute extra virgin olive oil for canola oil.

veggiebulle love from france

After sifting through reams of bills and junk mail [just how many sets of free personalized address labels does one household need?], you can imagine how wonderful it was to come home and find a tres grande package of vegan yumminess winking at me. All this is thanks to the wonderful Nadège of Bordeaux, France, editor of the French vegan blog Veggiebulle. Sampling this luscious gourmet cornucopia is like taking a mini trip to France.

Here's just a sampling of the [mostly] nutritious decadence that Nadège included:

• Chocolate, chocolate, chocolate, including my favorite 1848 Brand.
• Three varieties of vegan pate. This made Omniman very happy, indeed.
• Several kinds of herbal tea [The orange spice was unlike anything I've tasted before!].
• Two kinds of cookies--Le P'tit Choc and Le P'tit Nature -- France's butterless version of the famous cookies. [Needless to say, these are long gone.]
• Several varieties of superior French jam, including exotic chestnut, fig and clementine.
• Soy nuts.
• Crème de marrons with vanilla [vanilla-chestnut spread].

Mille mercies, Nadège! Your American package will be en route next week.

Bisous!

playa is a moveable feast :: a photo essay

Playa del Carmen, Mexico, is one of my favorite places in the world. We've been visiting for years. The sky seems wider and more intensely bright there, to me, than anywhere. At first, it had a tranquil Euro-vibe, similar to the south of France. Today, sadly, more hotels and loud, overweight Americans now line the beaches. But something about Playa still appeals to me. We just penetrate farther back into the "real" Playa, far from the "tourist cage," and discover new charms each time. I'll spare you my narrative and let my pictures do the talking.


Here I am in our hotel garden, ready to face the day. We prefer small, boutique hotels to the overpriced, overpopulated all-inclusives. We've been staying at this place in Playa for years.

As usual, each day, our maid created an incredible towel sculpture. This flaming corazon was my favorite. [An elephant and a puppy were close runners up.]


Omniman enjoys a pensive moment on the beach.


This sea turtle was on her way to lay her eggs, but she got lost and ended up on a busy beach in Playa. Thankfully, the lifeguards gave her a lift, via water scooter, to the proper nesting ground, about 4 miles north. Playa residents are very well-versed in helping the endangered sea turtles.

Here's a close-up of her face. Bonita, isn't she?


A bicycle, parked in Tulum.


A vegetable stand in downtown Tulum.




Intense, saturated colors...


The honesty and primitive beauty of the handmade signs are so lovely. Without their imperfections, they would just be...well...machine made.


The sand on some of Tulum's beaches is as soft as flour. Here, you can see the famous Mayan ruins in the distance.


And now, vegan vacation chow... Soy cappucino at La Vagabunda....



Along with a fresh fruit plate.



Bean-based salad at 100% Natural. In Mexico, they typically dress salads with lime juice only. It's surprisingly refreshing.


100% Natural also makes some great juices. Omniman enjoyed this massive concoction of tropical fruits while I enjoyed my favorite -- carrot juice, straight up.

The most incredible gnocchi arrabiatta at La Baretto. Perfectly al dente. Perfectly sassy.


Veggie fajitas at El Fogon, a real Mexican hole in the wall. No vacationers in here, but us. The green, pepper-like vegetable condiment in the background is cactus, or nopales.

Media Luna got our vote for the best, most gigantic--and most lethal margarita.


Veggie enchiladas at Nativa--all this for $4.90.

And now, we return to the grey Northeastern sky--for awhile, at least.

takin' a rest

Omniman and I are going south to Playa del Carmen, Mexico, for some R and R [refritos and 'ritas]. We'll meet you back here on April 6.

you helped save the Hillside SPCA!

According to a statement on their web site, owing to a generous outpouring from the public, the Hillside SPCA is officially out of financial danger.

I want to thank everyone who signed the petition and who donated money. You really helped make a huge difference in these animals' lives. You all rock.

is it possible to educate your palette?

Adult fussy eaters are one of my pet peeves. As someone who loves to eat and who enjoys trying and sharing new foods, I find it difficult to understand how a supposedly mature person can revert to temporary childhood insolence, turning up their noses and contorting their faces when asked to taste new foods.

Why is it that some people are adventurous eaters--able to detect and enjoy every nuance of a food--while others go through life subsiding on a handful of bland and/or sweet treats? Besides being life-sustaining, eating is a highly pleasurable act. But in this country, we're becoming too adept at restricting our food intake and categorizing foods into "good" and "bad." I think this insidious cultural norm, in part, helps kill our ability to enjoy foods.

I do believe it's possible to learn to savor a spectrum of foods--to train or "educate" your palette, just as you might train your muscles for sports performance. Here's why.

We are all born with an affinity for sugar, most likely because we are hard-wired to thrive on lactose-laden mother's milk. On the same note, we don't pop out of the womb craving olives and chocolate. Every other taste--from strained peas to spicy pad Thai--is learned. Over the course of our lives, we slowly develop the ability to savor bitter coffee; to appreciate salty snacks like potato chips and nuts; and to enjoy the pleasant pucker of lemons and limes.

Disliking a few foods is fairly normal. But if the opposite is true--you detest many more foods than you like, it might behoove you--and your health --to try to expand your palette. Try these suggestions.

• Remember: every food has an inherent taste. You would not, for example, expect a tomato to taste like a mushroom. So try not to expect every food to taste like your favorites. Learn to accept--and savor--foods for what they are, just as you accept people for who they are.
• Give it time. It can take time to learn to accept new foods. All little kids make a face when they first taste alcohol for example. Yet most adults have learned to enjoy these palette-stretching drinks. The important thing is to open yourself to the new possibilities.
• When you try a new food, categorize it into one of the 5 basic taste groups--sweet, salty, butter, sour or pungent. Savor each bite slowly and see how its particular flavor intensifies depending on where it sits on your tongue.
• Use your schnozz. Smell food before you eat it, to avoid "ambushing" your palette with an unfamiliar flavor.
• Every food deserves a second chance. If you tried a food once and hated it, try it again. Chances are, you might have tasted a poorly prepared version of the dish. You might like it better the second time around.
• Don't force it. At 43, I'm still trying to acquire a taste for beer! No one can like every food.

happy easter

Happy Easter, everyone. And Happy Spring, while we're at it. For tomorrow's family gathering at Omniman's mom's house, I baked the Carrot Cake from The Joy of Vegan Baking and iced it with the Cream Cheese Frosting.


I tinted the icing for the carrots with natural colorings from my cupboard. I used turmeric for the orange, and powdered spirulina for the green. The colors aren't as day-glo as the ones you'll get from gel or commercial food colorings, but at least you'll feel safer knowing you aren't ingesting carcinogens.

It will be wonderful to relax with family. Rumor has it that my sister-in-law has prepared a divine vegan lasagna. Life is good!

cashew curry casserole

I'm not usually big on casseroles. But the fact is, everyone needs a good casserole recipe to pull out of a hat in times of exhaustion, desperation, or procrastination. This creamy, Thai-influenced entree is one of my go-to simple suppers. It only requires about 15 minutes of hands-on time, yet it tastes like you traveled all the way to Thailand for take out. Serve it over any whole grain. Although rice is the most obvious choice, I'm partial to a bed of spelt, since its inherent sweetness offsets the heat and sourness of the curry.