VeganMofo 13: Tiny Pear Pies

So, I'm like 30 minutes late for the VeganMofo Iron Chef Challenge, but I totally have a good excuse. I didn't think to actually check the challenge until 7. When I did check, the theme ingredients this week were pears and nuts. That worked out well for me since my friend Sally had just come by with a crapton of pears from her grandparents' pear tree, and these tiny pies were already underway.

Jay made a pie crust with flour, salt, sugar, smart balance, and a little water. We smushed it into muffin cups. I took the pears and left the skins on, cored them and chopped them up in the food processor with some sugar and ground clove. We put the filling in, topped it with another crust, and then I dropped a couple of almonds on top, sprinkled it with sugar, and baked it at 400 until it started to brown on the edges. Did I drop the almonds on top just so this would fit the Iron Chef Challenge? Yes, of course I am that transparent. The bright spot is they turned out really nice, all toasty on there, and added a lot to the pie.

VeganMofo 12: Pomegranates

Three distinct things going on in this post. The first is that those poms were grown in my Maw's yard. They're my favorite fruit and I had no idea they could grow here. All this time I could have been eating local pomegranates. I have no more palpable regret than this.

The second is that my friend Benton's shirt matched them almost exactly.

The third is that this is the first time I've edited a photo before I posted it here. It's evening and the light's not so great, but I don't like using a flash. I just opened up the editor in Irfan View and played with the sliders until it brightened up. I've been meaning to play with some editing but I don't have the funds to invest in anything like Lightroom or Photoshop. Ever since I read Lolo's blog about food photography, I've been trying to push myself to take better pictures. This one I did of the spring rolls may be my best ever, but this one's not bad.

VeganMofo 11: Taquito Thingies

After spending all morning and afternoon at a church leadership retreat, I'm actually in a much better mood. And I still love my deep fryer. Jay had made some pinto bean dip the other day and it was stored in the fridge for future innovations. I decided to roll it up in some flour tortillas and drop it in hot oil. This was the result, and it's delicious and crispy and flaky.

Tonight I'm singing in public for the first time in ages. I'm a little nervous. I love singing, but singing or any kind of creative expression is very vulnerable for me. The good thing is I'm singing with two friends, in a bar where I know most of the audience. Still, a little nervous, so that means you have another entry to look forward to: vegan cocktails.

VeganMofo 10: Deep Fried Oreos

I don't know why I was craving these. They were good, but I think they were better in my imagination. I used this recipe, but for some reason my batter came out a little lighter. That was okay, though. I mean, like I said, they were good, but I'm in a bad mood and I guess I needed something a little more familiar or comfortable. I don't even especially like oreos (or in this case, generic oreos). Maybe I'll be in a better mood tomorrow.

VeganMofo 9: On Fasting

So, until late tonight, you won't see me blogging about the food I am eating. That's because it's everyone's favorite holiday, Yom Kippur. I'm not observing strictly this year, but I am fasting because, for me, that's the most important part of the atonement.

I've talked here before about how much I love food. Food, to me, is beautiful and spiritual and creative and sensual. Because of this, spending 25 hours without it really gives me time to reflect and appreciate life in ways I'm not otherwise able to. I've been working on some New Year's Resolutions, and here they are.

1. Go to work every day by 9. I know that should go without saying, but I've totally been slacking lately and working weird hours and I need to stop. A regular schedule is good for me.

2. Try to be more efficient and effective when I'm at work. This means surfing and chatting less, if at all.

3. Eat out no more than twice a week. This includes lunches.

4. Drink no more than one night a week. This is more a monetary thing than a health thing, but obviously health benefits will ensue.

5. Start working out again. Every day.

6. Sleep at least 7 hours a night, but no more than 9.

7. Make a realistic budget and stick to it.

A lot of these don't seem like they have to do with food, but they all lead back to it. Getting on a regular schedule includes eating at regular times, and sticking to a budget means cooking more. Food is so central to everything else in my life, but I don't feel like I have to apologize for that. It's just that I have to realize that and treat it with reverence so it doesn't interfere with other needs and responsibilities.

VeganMofo 8: Chili and Cornbread

My roommate made chili yesterday while I was making corn chowder. It is awesome. I have no idea what he did, but he used canned beans and canned tomatoes and fresh onions and garlic.

The cornbread I made a few weeks ago, and kept wrapped in foil in the fridge since then. It's the V'con recipe and it reheated really nicely in the oven with a little water in there to keep it from drying out.

I mentioned a few days ago, it's nice to be around people who have similar values when it comes to food. I mean, after it was done John covered his with shredded cheddar and sour cream, but in it naked form it's totally vegan.

VeganMofo 7: Attractive Corn Chowder

So, the corn chowder came out really, really good. We boiled the cauliflower florets until they were mush, pureed them in the food processor, and added them back to the water to make a nice, thick stock. We chopped up the fresh corn in the food processor until it was mealy, then added that too. We also roasted on ear of corn so we got some nice carmelized whole pieces. We added a bunch of spices and then just let it cook down a while until it was a good consistency. After that, we added some sliced scallions and served it in Panera bread bowls. I think the goal of making it more attractive (and just generally more successful) than last time was achieved several times over.

VeganMofo 6: Food Survey!

This morning I had 8 grain toast from Boulevard with Smart Balance and Jay's homemade butternut squash spread. Toast with orangey brown spread isn't worth a picture, although it was delicious, so instead here's a survey! Courtesy of Food Snobbery is my Hobbery.

1. Name a song that involves food in some way.
Rock the Casbah. It uses the words oil, grille, and kosher, so it totally counts.

2. What criteria do you use when choosing a new cookbook to buy?
Recommendations from other vegans.

3. What did you eat today?
See above.

4. Name a vegan food that you know exists but you have never tried.
Homemade vegan ice cream.

5. The Food Network just called and needs you to start your new show tomorrow. What will the title of the show be?
"Maggie's Noshy!" (Thanks, Jay.)

6. Favorite hot sauce or other spicy condiment?
Frank's Red Hot.

7. How old were you when you became vegetarian/vegan?
16, but there have been lapses since then.

8. Favorite vegan cheeze?
Teese!

9. Cutest baby animal?
Baby polar bears.

10. Favorite type of jam/jelly/marmalade/preserves?
This year's homemade pear butter with garam masala.

11. Do you take any vitamins/supplements?
No.

12. What food/dish most embodies the Fall season?
Sweet potatoes.

13. What food would you have a hard time living without?
Rice.

14. Coffee, tea, or hot chocolate?
Tea.

15. It's 10PM and you're starving. What do you eat?
Chips and chili cheese dip.

16. If you have an animal companion, what is his/her favorite food?
No animal companions at the moment.

17. Worst injury you've gotten in the kitchen?
Burns. Lots of them.

18. When you have a food-related question, who do you call?
My mom.

19. Summer is ending- What food will you miss most?
Berries.

20. What snacks do you keep in your purse/backpack/desk at work?
On my desk at work, I always have peanut butter, salt, and a few spices. I always try to keep a Luna bar in my bag in case of emergencies.

21. Favorite soup to make on a rainy day?
Anything warm and creamy, preferably served in a bread bowl. Hence, question 24.

22. What's your favorite combination of fresh vegetable and/or fruit juices?
I always go for the green blends with spinach and spirulina.

23. Favorite brand of root beer?
Diamond Bear's Big Rock Draft Root Beer.

24. Make up your own question!
What are you making tonight?
Corn chowder with a pureed cauliflower base. Hopefully prettier than last time.