tag:blogger.com,1999:blog-18233139567788962642024-02-19T17:58:59.985-08:00The Bad Seed : Vegan Food & Culture For DummiesVegan Food, Recipes, Travelogue & NutritionThe Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-1823313956778896264.post-86292638189816751962013-01-06T15:29:00.000-08:002013-01-06T15:29:51.262-08:00Dr. Pepper Tofurkey<br />
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Yeah, <i>you</i> fuckin' heard me. </div>
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<u>Dr. Pepper Glaze / Marinade</u></div>
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After hearing semi-mythological talk about fancy cooking with soda pop, I had to try this out - and it's <i>incredible</i>. You're basically boiling Dr. Pepper in a saucepan, making a reduction with it over medium heat for as long as it takes. And for the stickler, after chasing down the hotly debated question of whether the sugar in Dr. Pepper is or isn't vegan, we settled on <a href="http://www.veggieboards.com/t/75743/dr-pepper" target="_blank">THIS</a> for a good answer from the horse's mouth. </div>
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Start with 2 cups of Dr. Pepper. Add 1/2 cup of brown sugar and then balsamic vinegar, garlic (I used powder which worked great but you could dice and fry a garlic bulb instead), add some rosemary, cardamom (1 or 2 crushed if using pods) and crucially - some cinnamon. Just stir this well and reduce it until it's syrupy, making sure it's not so hot as to burn. Baste or brush this liquid gold onto Tofurkey, a loved one, or whatever you're glazing. That's your business. You can do this with Coca Cola or get creative with other soft drinks too. I'd be curious to take this for a spin with Chinotto.</div>
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The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-71491562324117676942012-05-27T17:47:00.000-07:002012-05-27T19:14:54.526-07:00Squash N' Balls<b>Spaghetti Squash with Kasha "Meatballs" and Cheese Sauce</b><br />
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Sometimes you just get bored of pasta and tvp meatballs. So here's a riff on both that cuts out both the flour-based pasta and TVP. She's a three-parter:</div>
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<b>1. Spaghetti Squash Pasta:</b><br />
Ingredients:<br />
1 spaghetti squash<br />
1 medium onion <br />
3 cloves of garlic<br />
1 tablespoon of olive oil <br />
Salt and pepper to taste<br />
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<b>Directions:</b><br />
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- Pre- heat oven to 450°</div>
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- Cut Squash in half length wise.</div>
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- Place rind side up on a baking sheet, brush squash with a bit vegan margarine or olive oil so it doesn't dry out and bake for 40 minutes or until you can pierce through with a fork.</div>
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- While squash is baking fry onions and garlic in olive oil until carmelized.</div>
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- When squash is cooked remove from oven and scoop out guts and throw in to frying pan, set to low heat, mix with garlic and onions, add a pinch of salt and a bit of pepper (don't go crazy here because there is salt and pepper in the cheese sauce). Turn off heat and put a lid on to keep everything warm while you make cheese sauce.</div>
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<b>2. Cheese Sauce:</b><br />
3/4 cup Daiya Mozzerella (or Cheddar, or both)<br />
1 tablespoon vegan magarine<br />
1 cup almond milk (unsweetened original) or unsweetened regular soy milk<br />
1/4 teaspoon nutmeg <br />
1 teaspoon garlic powder <br />
1 teaspoon of fresh cracked black pepper<br />
Salt to taste <br />
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<b>Directions:</b><br />
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In a small sauce pan, add almond milk (you can use soy milk too) on medium heat. Heat until boiling then reduce to low heat, add vegan margarine and let it melt. Add Daiya a little bit at a time while stirring continuously. You want the sauce to be smooth, not chunky. Add in nutmeg, garlic powder and salt. Stir and whisk. Once Daiya has melted and sauce looks smooth and creamy it should be ready to go. Pour sauce over squash and balls, add more fresh pepper.</div>
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<b>3. CC's Salty Balls: </b><br />
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Hi there. So, about the balls. The secret weapon here is <a href="http://en.wikipedia.org/wiki/Kasha" target="_blank">kasha</a>, which is buckwheat groats. Kasha has a nutty taste and texture-wise, it makes a good substitute for ground beef (great in tacos too), so it works like a charm for these poseur meatballs. You get the kasha and fry some of it in a dry frying pan, basically you're just toasting it till it's a bit (more) brown. If I may be so bold - this really makes my balls pop. </div>
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Boil a soup bouillon cube in some water (2 cups or less) and olive oil while you mix the dry ingredients, which are: ground flax (which makes it stick together), <a href="http://en.wikipedia.org/wiki/Teff" target="_blank">Teff</a>, nutritional yeast, garlic powder, sage (liberal amounts of) rosemary garlic, salt and pepper. Mix this stuff up good. You don't have too much time, the flax makes everything stick to everything so mix it thoroughly and start balling them up in your hand so they look something like below, put them on a baking tray and you know, <i>bake</i> them shits. Because I have little sense of decorum or forethought, I've never really worked out the proper amounts, but basically you want these to be baked on the outside but not over dry on the inside. You're walking a thin tightrope between my Salty Balls and Vegan Dirt Cakes. So keep on your toes - here be demons. </div>
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Heap on the cheese sauce and serve with salad or greens.</div>
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...!</div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-76744341311341742972012-05-27T16:47:00.002-07:002012-07-20T08:10:07.184-07:00It's been a while.......<div style="text-align: justify;">
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...CC hit the road for tour in the US and I was volunteering for Hot Docs Film Festival, but now we are back at it! This year is the first year we've had a private back yard with an area to garden so we thought we would try growing our own veggies. We went to a seed exchange in our neighborhood back in March and bought seeds for collards, arugula, spinach, kale and swiss chard, as well as some herbs and garlic bulbs. The people at the seed exchange were awesome and super helpful and gave us a lot of great tips. We also got a good bunch of tips from <a href="http://www.yougrowgirl.com/books/" target="_blank">You Grow Girl</a> and just went for it. Seeds. Soil. Water. Plant food. Sunlight. Go. And so far so good. We probably should have sprouted the seeds inside first so they were already started by spring, but it looks like they are growing fine. Whether or not they grow into luscious, leafy green, edible veggies still remains to be seen. We will check back in later and see if this works. If not, we will definitely have herbs and at least some pitiful little sprouts for salad.</div>
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Collards and Swiss Chard (Dill and Rosemary up top) </div>
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Arugula</div>
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Three kinds of Basil</div>
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Stevia (the small plant in the middle)</div>
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Free Hasta from friendly neighbours and Parsley</div>
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Lemon Thyme</div>
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Peppermint and Spearmint<br />
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<br /></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com1tag:blogger.com,1999:blog-1823313956778896264.post-62364814849405926202012-04-15T14:48:00.001-07:002012-05-27T19:10:32.620-07:00Epic Pizza PartyWho doesn't love a pizza party? (A: Jerks.) Pizza is one the greatest foods ever
invented! So fun to make, especially with friends.<br />
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<b>What you will need: </b>A
few of your favorite pals or your favorite person, a plethora of pizza
toppings (please see below for ideas), pre-made dough or ready made
pizza shells or flour and few ingredients to make your own dough, and of
course killer tunes and...go. Need some help?</div>
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<b>Heavy Metal Pizza Party Playlist:</b> <br />
Entombed - Seeing Red (<i>Uprising</i>)<br />
Darkthrone - Transylvanian Hunger (<i>Transylvanian Hunger</i>)<br />
Witchery - Bone Mill (<i>Symphony for the Devil</i>)<br />
Celtic Frost - Progeny-(<i>Monotheist</i>) <br />
Bathory - Hades (<i>Bathory</i>)<br />
Terrorizer - Dead Shall Rise (<i>World Downfall</i>)<br />
Bolt Thrower - At First Light (<i>Those Once Loyal</i>)<br />
Carpathian Forest - Bloodcleansing (<i>Strange Old Brew</i>) <br />
Entombed - Paranoid (<i>To Ride, Shoot Straight and Speak the Truth</i>)<br />
Deicide - The Lords Sedition (<i>The Stench of Redemptio</i>n)<br />
Motorhead- Sex and Death (<i>Sacrifice</i>)<br />
Repulsion - Radiation Sickness (<i>Horrified</i>)<br />
Venom - Witching Hour (<i>Welcome To Hell</i>) <br />
Craft - Fuck The Universe (<i>FTU</i>) <br />
Satyricon- King (<i>Now Diabolical</i>)<br />
Pentagram- Be Forewarned (<i>First Daze Here Too</i>)<br />
Behemoth - Ov Fire And The Void (<i>Evangelion</i>)<br />
Dismember - Beyond Good and Evil (<i>Hate Campaign</i>)<br />
Grave - Extremely Rotten Flesh (<i>Into The Grave</i>)<br />
Watain - Dead But Dreaming (<i>Sworn to the Dark</i>) <br />
Obituary - Chopped in Half (<i>Cause of Deat</i>h)<br />
Possessed - Pentagram (<i>Seven Churches</i>)<br />
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<b>80's/90's Goth/Industrial Pizza Party Playlist:</b><b><br /></b><br />
Sisters Of Mercy- Temple of Love (<i>Erotic Dreams</i>)<br />
Bauhaus- Telegram Sam (<i>In Flat Fields</i>)<br />
The Birthday Party- Nick the Stripper (<i>Prayers of Fire</i>) <br />
Flesh For Lulu- I Go Crazy (<i>Long Lives the New Flesh)</i><br />
Cure -Fascination Street (<span class="st"><i>Disintegration</i></span>)<br />
Jesus and Mary Chain- Happy When It Rains (<i>Darklands</i>)<br />
Bauhaus- Silent Hedges (<i>The Skies Gone Out</i>) <br />
Swans- Love will tear us Apart (<i>12" Single</i>)<br />
Joy Division- Dead Souls (<i>Permanent</i>)<br />
Sioxie Sioux- Spellbound (<i>Juju</i>)<br />
Nick Cave and The Badseeds- Mercy Seat (<i>Tender Prey</i>)<br />
Love and Rockets- It could be Sunshine (<i>Express</i>)<br />
Jesus and Mary Chain - Just Like Honey (<i>Psysho Candy</i>)<br />
The Church- Under the Milky Way (<i>HeyDay</i>)<br />
Sisters Of Mercy- This Corrosion-(<i>Flood Land)</i><br />
NIN- Head Like a Hole (<i>Pretty Hate Machine)</i><br />
Alien Sex Fiends- I Walk Line (<i>I Walk The Line</i>)<br />
Foeutus Bedrock- (<i>All-Nude Revue</i>) <br />
Ministry- Stigmata (<i>Psalm 69; And the Way to Suceed and To Suck Eggs)</i><br />
Einsturzenden Neubauten- Futter Mein Ego (1/2 <i>Mensch</i>)<br />
My Life With The Thrill Kill Kult- Sex On Wheels (<i>Sexplotion!</i>)<br />
KMFDM- Godlike (<i>Naive</i>)<br />
Front 242- Head Hunter (<i>Front By Front)</i><br />
Nitzer Ebb-Join In The Chant (<i>That Total Age)</i><br />
1000 Homo Dj's- Supernaut-( 12" <i>Single</i>)<br />
Ministry- Jesus Built My Hot Rod (<i>Land of Rape and Honey</i>)<br />
KMFDM- Light (<i>Angst</i>)<br />
Frontline Assembly- Plasticity-(<i>Plasticity)</i><br />
Cabaret Voltaire- Sensoria (<i>Micro-Phonies)</i> <i><br /></i><br />
<br />
<b>70's/80's Punk</b> <b>Pizza Party Playlist:</b> <br />
999 - Crazy (999)<br />
The Damned - Neat Neat Neat (<i>Damned, Damned, Damned</i>)<br />
X - We're Desperate (<i>Wild Gift</i>) <br />
Buzzcocks - Orgasm Adddict (<i>Buzzcocks</i>)<br />
Suicide - Ghost Rider (<i>Suicide</i>)<br />
Ramones - I Don't Want You (<i>Road To Ruin)</i><br />
Crime - Frustration (<i>Sanfrancisco's doomed</i>)<br />
Dead Boys' - Sonic Reducer (<i>Young Loud and Snotty</i>) <br />
The Stooges - TV Eye (<i>Funhouse</i>)<br />
Runaways - Cherry Bomb (<i>Runaways</i>)<br />
Bad Brains - Attitude (<i>Bad Brains</i>)<br />
999 - High Energy Plan (<i>High Energy Plan)</i><br />
MC5 - Kick Out The Jams (<i>Kick Out the Jams</i>)<br />
Modern Lovers - Roadrunner (<i>Imflammable Material</i>)<br />
Stiff Little Fingers - (<i>Barbed Wire Lovers</i>)<br />
The Germs - Lexicon Devil (<i>MIA</i>)<br />
Misfit - Angelfuck (<i>Legacy of Brutality</i>)<br />
X - Los Angeles (<i>Los Angele</i>s)<br />
The Jam - In The City (<i>In The City</i>)<br />
The Demics - I wanna Go to NYC (<i>Talk's Cheap</i>)<br />
999 - Emergency (999)<br />
Avengers - Car Crash (<i>Paint It Black</i>)<br />
Cocksparrer - Because You're Young (<i>Shock Troops</i>)<br />
Vibrators - Maybe Baby (<i>Pure Mania</i>)<br />
Plastic Bertrand - Ça Plane Pour Moi (<i>Single</i>)<br />
The Saints - Rundown (<i>Stranded</i>)<br />
The Stranglers - Peaches (<i>Rattus Norvegicus</i>) <br />
<br />
<b>Here are some of our favourite pizza recipes that will be sure to liven up any party:</b><br />
<b><br />
</b><br />
1) Old Man Colohan's Pizza Pie A.K.A The Mofo (originally published in Death for No Reason Zine)<br />
<br />
<div style="text-align: justify;">
You
want to be rich, accomplished, and impress ladies, friends, yuppies and
enemies alike? Alright. Here's what you need to do. Firstly, I don't
measure anything and I use a magic bullet for everything. They seem like
cheesy infomercial shit but they're seriously invaluable for anything
you ever want to mix or purée, from dips to soups, whatever the fuck.
You can get them for $30 nowadays or even less through Craigslist. If
you have the means and skills to make your own foccacia, go for it -
it's flat Italian bread with olive oil and rosemary and sea salt or you
can buy a good focatch' and you're gold. Alternately, you can do this on
any bread or shell, but a good and oily flat bread of any kind beats
prepared pizza shells.</div>
<br />
<b>Here's the shit you'll need:</b><br />
<br />
<div style="text-align: justify;">
Foccacia.
Half an onion and some cloves of garlic (to taste). Sundried tomatoes
(the glass jar kind in oil). Artichoke hearts (same). Cashews, a big ass
bag of them (buy in bulk). Rosemary and coarse sea salt. (to taste) and
whatever else you like on pizza. You should be able to do this for
about $12.</div>
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<b>Directions: </b><br />
<br />
<div style="text-align: justify;">
1. To start you
want to fry the shit out the onion and garlic. Smash up the garlic and
with the side of a broad knife. Dice the onion, fry them both until it
all carmelizes (keep going on high heat till it's brown and somewhat
burned) so it's nice and sweet, then purée it. If you use olive oil,
watch the temperatures it'll smoke very easy- get a good lid on that
sucker while frying it and turn on a fan so your neighbours don't call
the fire department (screw you Bernice).</div>
<div style="text-align: justify;">
2.
Dump one (metric) shitload of cashews, some olive oil, sundried tomato
oil and burnt to a crisp onion and garlic (oil and all) into a blender.
Mash that shit up, should be about two cups worth, That's the topping
(instead if tomato sauce). If it's too thick add a bit more oil (as you
can probably tell, this is not low-cal pizza).</div>
<div style="text-align: justify;">
3. The sauce should
be thick but not too thick, beige looking and taste awesome. If this
has been achieved, spread it on that Focatch'. If you have experienced
an epic pizza fail, go back to steps 1&2. Otherwise, proceed to step
4.</div>
<div style="text-align: justify;">
4. Dress that pizza pie with sundried tomatoes, artichoke
hearts and some rosemary. It should be pretty salty already if you used
salted cashews but if it needs it, add some sea salt. You can add
whatever else is your jams here, sweet stuff like pineapple also goes
well with it but it should be really rich with the above.</div>
<div style="text-align: justify;">
5. Bake
it on medium heat and keep an eye on that fuckin' wheel, you're
basically just toasting it if the bread is already made, but watch
because the sundried tomatoes will dry out and burn faster than the rest
of it. If the edges are browned enough, go for it. Take that sucker
out. Let it cool and harden.</div>
<div style="text-align: justify;">
6. Divide, conquer, impress and get mad trim.</div>
<div style="text-align: justify;">
<br /></div>
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<br />
2) B's -The Italiano, A.K.A. The Saltoholic's Revenge<br />
<br />
<div style="text-align: justify;">
Made with Amanda (Pentabike)'s awesome pizza dough. Topped with homemade pesto (<a href="http://www.blogger.com/post-edit.g?blogID=1823313956778896264&postID=649296188081163096" target="_blank">click here for recipe</a>),
sundried tomato but not the dry kind in the bag because they are way too
salty. Use the ones packed in oil. Black sliced olives and artichoke
hearts and mushrooms. Dress and bake until golden brown. </div>
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<br />
<div style="text-align: center;">
Serve and Demolish. </div>
<div style="text-align: center;">
<br />
<br /></div>
3) CC's Yuppie Bastard Wheel (Prius Not Included)<br />
<br />
<div style="text-align: justify;">
This
one's a lot like the Old Man Colohan jam above, but with more of an
upwardly mobile vibe. Focaccia base, so if not actual focaccia bread and
you're making the dough yourself, just add some rosemary (lots), garlic, olive oil
and sea salt to it. Figs - this is the crucial topping. Get the kind
that are fresh, not dried (looks like a little plum) and you only need 2
or so of them. Slice them thinly. Add those, artichokes (jarred), and
from there it's your call. Here's one with tomato and sweet yellow
peppers:</div>
<br />
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<br />
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<br />
4) B's Sweet Basil and Spinach Delight:<br />
<br />
<div style="text-align: justify;">
Served
on spelt crust and topped with homemade tomato sauce
(see below), fresh basil, spinach, zucchini, plum or roma tomato, white
button mushroom and Daiya mozzerella. Sprinkle fresh black pepper and
garlic powder on top. Serve and Destroy!</div>
<br />
<b>B's Tomato Sauce Recipe:</b><br />
1 can of diced tomatoes (no salt)<br />
1/2 cup <a href="http://en.wikipedia.org/wiki/Tomato_pur%C3%A9e" target="_blank">passata</a> (You can get this at Fiesta Farms. Most Grocery stores carry it)<br />
3 cloves of garlic<br />
1 Large sweet onion<br />
Handful of fresh basil (finely chopped)<br />
1 tablespoon dried oregano<br />
1 1/2 teaspoons of salt<br />
1/2 teaspoon of sugar<br />
1 tablespoon of olive oil for frying and 1 tablespoon for sauce<br />
1 teaspoon of dried parsley<br />
<br />
<b>Directions: </b><br />
<div style="text-align: justify;">
In
a large sauce pan add oil and fry onions and garlic. Once
translucent/brown add diced tomatoes, passata (adds a little thickness -
I am not a huge fan of tomato paste for sauce) salt and sugar. Bring
to a boil then reduce to simmer, add fresh basil and dried oregano and cook
for about 25-30 minutes stirring occasionally.</div>
<br />
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<br />
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<br />
<b>B's Spelt Crust Recipe</b>:<b><br />
</b><br />
Makes one 12" pizza crust.<br />
2 cups spelt flour<br />
1 teaspoon salt<br />
2 teaspoon baking powder<br />
2/3 water (or 1/3 water, 1/3 almond milk)<br />
1/4 cups oil plus extra for basting<br />
1 teaspoon of agave<br />
1 teaspoon of rosemary<br />
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<br />
<div style="text-align: justify;">
Combine dry ingredients in bowl. Make a well and add wet ingredients.
Stir ingredients until dough forms and knead dough for 10 minutes or so
until smooth. Dough shouldn't be too sticky. Move dough to pizza stone
and roll out. Use a bit of spelt on stone prevent sticking. Once dough
is rolled pierce with fork in several places, then lightly brush on
olive oil so the dough wont absorb tomato sauce. Add favourite toppings.
Pre-heat oven to 425° baking on a stone for approximately 20 minutes.
Check after 10 minutes because some ovens cook at different speeds. If
using a pan, roll dough out on counter then transfer to a lined or
greased pan. Add sauce and toppings. Bake in preheated oven at 200° for
about 10 minutes.<br />
<br />
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</div>
<br />
<b><a href="http://pentabike.tumblr.com/post/20516150657/dollhausbettie-blackberry-bramble-pie-d" target="_blank">5) Pentabike of Satanic Secret Ingredient</a> Vegan Dough Recipe:</b><br />
(Adapted from The Vegan Table)<a href="http://www.compassionatecook.com/publications/the-vegan-table" rel="nofollow nofollow" target="_blank"> http://www.compassionatecook.com/publications/the-vegan-table</a> <br />
<br />
1 cup warm water (warm to the touch but not too hot)<br />
1 envelope or 2 1/2 teaspoons active dry yeast<br />
1 tsp sugar/maple syrup/agave<br />
3 1/4 cups whole wheat flour<br />
1 teaspoon salt<br />
1 Tbsp olive/or other oil<br />
2 tbsp cornmeal (reserve for sprinkling)<br />
<br />
<div style="text-align: justify;">
Pour
warm (not hot and not cold) water in a small bowl or cup. Sprinkle in
yeast and and stir (gently!) until a beige foam coats the top of the
mix, 5-10 mins.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a separate large bowl, combine dry
ingredients except cornmeal. Add yeast mixture and oil then slowly stir
and begin to knead for 5-10 mins. If it sticks to your hands, slowly
add more flour, 1/4 cup at a time. If dry, slowly add more water, 1/4
cup at a time. Knead the dough out on a flat clean surface with clean
hands for 5 mins. Roll into a smooth ball and place back into the large
bowl.</div>
<br />
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
Cover it with a dishtowel and place it in a warm spot for 45 minutes two hours, depending on how much time you have. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Roll
it out with a rolling pin, improvise if you don't have one, I have
used a wine bottle no problem. Rub some oil around on the bottom of
your pan, then sprinkle the cornmeal evenly over its surface. Lay your
dough out and top the pizza with delicious vegan toppings. Bake until
golden brown. </div>
<div style="text-align: justify;">
Variations: include 1 tbsp of rosemary/walnuts/pecans/black pepper.</div>
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I think this pizza had a bit of everything on it including spicy <a href="http://www.karmavore.ca/shop_item.php?id=2140" target="_blank">Parma-Veg.</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0BSsoUmbo2ixTpv5e9WdjqtooD8XguKTg0pKwvv1Fe-91ooDpbeIamdv_pk5Aivh0rsgryfI6jmZY4d7tmvy9iRzO7fVy2OsC7uaDCFyHGInSA3egDJNA6Vj0FJ8g39gfWCWUIqf37A/s1600/apizzatray.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0BSsoUmbo2ixTpv5e9WdjqtooD8XguKTg0pKwvv1Fe-91ooDpbeIamdv_pk5Aivh0rsgryfI6jmZY4d7tmvy9iRzO7fVy2OsC7uaDCFyHGInSA3egDJNA6Vj0FJ8g39gfWCWUIqf37A/s320/apizzatray.jpg" width="213" /></a></div>
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<b>6.) Sticky Joe's pizza crust recipe (curiously tastes exactly like my
Italian grandma's homemade pizza dough so I am including this one.
She kept her recipes secret so no one has any):</b><br />
<br />
<div style="text-align: justify;">
<span class="yiv1917753307-21032012" id="yui_3_2_0_1_1333928383913130"><span id="yui_3_2_0_1_1333928383913129" style="color: blue; font-family: Arial; font-size: x-small;"> <span style="font-size: x-small;"><span style="color: black;">I'd
say the bare bones is just under 4 cups of Tipo 00 flour, three
tablespoons of olive oil, pinch of salt, 1 heaping tablespoon of yeast,
1/2 teaspoon of sugar. Dissolve the sugar in a half cup warm water,
add yeast, let bubble for 20 minutes. Combine flour salt and oil
well. Add yeast and another 1/2 cup of warm water. Mix well. Then it
gets sensitive to water. The mixture should be quite dry. Add warm
water only about 1/4 cup at a time, and after about 2 of these 1/4
cups, you should get a slightly sticky mixture. Drier doughs don't
tends to rise as well, and too sticky is tough to handle. Cover with a
cloth for 1+ hours - it should double in size. If you roll it out, try
not to use too much flour. Shouldn't be a need to grease or flour the
pan. Cook as hot as your oven will go! Make sure to add toppings
such as aged prosciutto, spicy sausage, and anchovies! But seriously,
experimentation and personal preference are important.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqc9jFPvw1_5oeCGg6x0yxf4qrpdaSPvj0stxvdxq_l_XVYRzQ-W6ch04AB4Cq0WXfpzkulCixTYLPJNgyYZiaKfdY0KdypUKEF4iX7wqaHbwnWe6Nbhn4Hlm7Esa1JufuKSEjNJzIOM/s1600/m&sdaiya.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqc9jFPvw1_5oeCGg6x0yxf4qrpdaSPvj0stxvdxq_l_XVYRzQ-W6ch04AB4Cq0WXfpzkulCixTYLPJNgyYZiaKfdY0KdypUKEF4iX7wqaHbwnWe6Nbhn4Hlm7Esa1JufuKSEjNJzIOM/s320/m&sdaiya.jpg" width="213" /></a></div>
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<span class="yiv1917753307-21032012" id="yui_3_2_0_1_1333928383913130"><span id="yui_3_2_0_1_1333928383913129" style="color: blue; font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"><span style="color: black;"> Yes! Experimentation is important! Try anything!</span></span></span></span></div>
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<b>*Note:</b>
Sticky Joe's crust tastes good with veggie pepperoni, green and red
peppers, white button mushrooms and Daiya Mozzrella. These were the
toppings my Italian Grandma always put on her pizza, well.... except
that the Mozzerella was homemade and so was the pepperoni and the
peppers were from their garden but this version will do.</div>
<br />
<br />
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7.)
B's Rich and Decadent Pizza- The Green Dream; Use Pentabikes dough recipe
for this one. Start with pesto (lots of it). Carmelized onions.
Roasted red peppers (you can roast in the oven, on the BBQ or buy the
ones in the jar.) Crimini mushrooms. Pine Nuts and handfuls of arugula. Put the
arugula on top of pizza after it's done cooking. Just let the leaves
wilt then drizzle on oil and balsamic vinaigrette. Top with fresh
cracked pepper. For an even more decadent pizza add Spicy Italian
Tofurkey Sausage. </div>
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Nom it!</div>
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<b><br />
</b>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-52669203719565668782012-04-11T09:36:00.002-07:002012-04-11T09:36:00.293-07:00Easy Cheesy Vegan Baked Potatoes<div style="text-align: justify;"> Whenever we're in Birmingham Alabama on tour, our boys in <a href="http://coliseumsoundsystem.com/" target="_blank">Coliseum</a> always take the gang to this late night place everybody loves called <a href="http://www.urbanspoon.com/r/45/490009/restaurant/Southside/Als-Deli-Grill-Birmingham" target="_blank">AL'S</a>, and taunt me with elaborate and huuuge baked potatoes I can't eat, like <a href="http://www.yelp.ca/biz_photos/x5SAWNpfHgd4YBnaKAB23A?select=W4uvE5NFewc5Hl7nPZihMQ#W4uvE5NFewc5Hl7nPZihMQ" target="_blank">THIS</a>, which is only fair since my bandmates are pretty good sports about all the vegan spots I drag them to. So, here's my best vegan approximation of the steakhouse baked potatoes of my youth, and just to get jiggy we did one on a yam. Yeah, you heard me. You could do this to make potato skins exactly the same by cutting these into wedges or scooping some out to make more room for the cheese & sour cream like it was Super Bowl 1987 at The Keg. Health food, this is not. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Thou Needst:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Potatoes (baking or Russet, or yams)</div><div style="text-align: justify;">Earth Balance</div><div style="text-align: justify;">Daiya (cheddar style)</div><div style="text-align: justify;">Onion (or chives)</div><div style="text-align: justify;">Garlic, salt & pepper</div><div style="text-align: justify;">Simulated Bacon Bits (easy to find vegan) or Yves Veg Bacon</div><div style="text-align: justify;">Tofutti or other vegan Sour Cream</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> Cut the potatoes in half (or wedges) and start baking them, dice the onion and fry it till brown with some garlic while that's going down. If using the Yves bacon, fry it too, and cut it into little squares. When potatoes finish take them out, scoop some out if you're wild, and build em up in this order: Earth Balance, bacon bits, Daiya, onion, more bacon bits, garlic, salt & pepper. Throw it back in the oven, just enough to melt the Daiya, basically toasting it all. Add SC to top and eat em while they're hot and bad for you.<br />
<div style="text-align: justify;"><br />
</div></div><div style="text-align: justify;"><div style="text-align: center;">BRONCOS: 20 (as above)</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRZoLdn59bh1vOEuz-QvJAwLSIJr14zPzBFdbws-Eu2tzhMke71nrRSaCFlG4z42_-ar_kznj2PPyVmsDCbaM1DnuQ6pfqygGgtd9Wk7Ma-EE-ue5SSeWup7goLlMUaK1YwNQSkntX_0/s1600/greazyskins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRZoLdn59bh1vOEuz-QvJAwLSIJr14zPzBFdbws-Eu2tzhMke71nrRSaCFlG4z42_-ar_kznj2PPyVmsDCbaM1DnuQ6pfqygGgtd9Wk7Ma-EE-ue5SSeWup7goLlMUaK1YwNQSkntX_0/s320/greazyskins.jpg" width="320" /></a></div>GIANTS: 39 (w/tofurkey sausage, salsa & mushrooms) </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1ZPgjK5tYy1l7Z-DuU74QM5gusobK0LtS4Hgeb4DgXqKeogf62iH7lVe6lqBo7VnBpV6TN8blIpPbYSTnOcjKuE78u1crU_PXfIQ28FOhYwQ09vL9qEm_xaX_P06YiU6ivbZLYz7rZY/s1600/tofurkeyskin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1ZPgjK5tYy1l7Z-DuU74QM5gusobK0LtS4Hgeb4DgXqKeogf62iH7lVe6lqBo7VnBpV6TN8blIpPbYSTnOcjKuE78u1crU_PXfIQ28FOhYwQ09vL9qEm_xaX_P06YiU6ivbZLYz7rZY/s320/tofurkeyskin.jpg" width="320" /></a></div><div style="text-align: justify;"><div style="text-align: center;">Who says vegans can't have heart attacks? -CC<br />
------------------------------------------</div><div style="text-align: center;">Soundtrack: Head Machine - Orgasm (1969)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vWz46q4Z0Z3n59OCztuDP9SSDiAa3Yj6Xmu6_oH8OoRzIkguLuYMoQOSk6heTrS7L-rPSN9WaIihGQpOV1JXbss8grsRu2yAOCQTA5hKmkFNFvW6NjwWO9BlOHijHp6RApv-R1ZgWMY/s1600/hm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vWz46q4Z0Z3n59OCztuDP9SSDiAa3Yj6Xmu6_oH8OoRzIkguLuYMoQOSk6heTrS7L-rPSN9WaIihGQpOV1JXbss8grsRu2yAOCQTA5hKmkFNFvW6NjwWO9BlOHijHp6RApv-R1ZgWMY/s320/hm.jpg" width="320" /></a></div><br />
<div style="text-align: center;">MVP: Title Track - <a href="http://www.youtube.com/watch?v=tZCx-Sv7KrI" target="_blank">Orgasm</a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/tZCx-Sv7KrI?rel=0" width="420"></iframe></div></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-6492961880811630962012-04-10T07:25:00.000-07:002012-04-10T07:25:40.349-07:00Dinner & A Movie Vol.1<div style="text-align: justify;"> CC and I are both big movie nerds so movie nights are a-plenty in this household. Between studying film in school, attending many of our great local festivals (TIFF, Fantasia, Hot Docs...) and countless movie marathons (sometimes weeks at a time), I've had the opportunity to see many great films. It doesn't hurt that CC works at Suspect Video & Culture and is surrounded by obscure, foreign and cult films, most of which pass through this home. And what better way to combine two of our favourite pastimes than to put them together here?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Italian Horror Movie and Dinner Night </b></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjI3tX4n0DwIb_VWgNx_qd9Z2d2mp_QjJJJ62J93fpDuiqh12qNwegtcL3Gh9V6XCaPXS_h3xMB8OWkQ2XgZyet-4HbQl9VcT9Fjl9yF-QRoNkydMkxro7xEdcAzfxSL5fe2gX_R9CHO4/s1600/0857.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjI3tX4n0DwIb_VWgNx_qd9Z2d2mp_QjJJJ62J93fpDuiqh12qNwegtcL3Gh9V6XCaPXS_h3xMB8OWkQ2XgZyet-4HbQl9VcT9Fjl9yF-QRoNkydMkxro7xEdcAzfxSL5fe2gX_R9CHO4/s1600/0857.jpg" /></a></div><div style="text-align: justify;">First (of many-<b> </b>I am a sucker for Italian horror so this may be a recurring theme) recommended Italian Horror film:<b> <i>La Setta</i></b> (1991) A.K.A. <i>The Sect</i> A.K.A. <i>The Devil's Daughter</i>. Beware, Italian horror films seem to go by many different names (by country of release), often winding up with two English titles. <i>La Setta</i> begins with a stylish opening sequence set in California during the Summer Of Love. While a group of hippies are partying on a camping ground, a gnarly looking old man crashes the party and ritualistically murders everyone in a grisly montage. Cut to modern day Frankfurt Germany, where we see Miriam (played by Kelly Curtis, scream queen Jamie Lee Curtis' older sister) an unsuspecting and good-natured school teacher, become involved with a satanic cult whose leader Damon (Thomas Arana) has ungodly plans for her. Directed by Michele Soavi (Cemetery Man / Dellamorte Dallamore), produced and written by Dario Argento (Suspiria).<br />
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</div><div style="text-align: justify;"><br />
</div><b>Pre-Movie Italian Feast:</b><br />
<b>Pesto Farfalle With Sundried Tomato, Spinach And Baby Bellas </b><br />
<br />
<b>What you will need:</b><br />
Home made pesto (see below for recipe)<br />
2 1/2 cups of Farfalle (bowtie pasta- also try whole wheat farfalle)<br />
1/4 cup of sundried tomatoes in oil<br />
1 cup of chopped fresh spinach<br />
1 cup of baby bella mushrooms<br />
1/2 red pepper<br />
<br />
<b>Vegan Pesto: </b><br />
2 cups of fresh basil<br />
1/2 cup fresh baby arugala <br />
3/4 cup of olive oil<br />
1/2 cup of salted roasted cashews (set aside an extra 1/4 cup - grind into a powder and use as a parmesan "cheese" topping)<br />
Juice from 1/2 lemon<br />
2 cloves of garlic <br />
Salt and pepper to taste<br />
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Throw everything into a Magic Bullet, food processor or blender. Blend until all ingredients are mixed well and pesto looks smooth. Add to pasta. This makes a lot so freeze whatever you don't use for a later date. Tip: put pesto in a an ice cube tray and use to replace oil for frying.<br />
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<b>Directions</b>:<br />
<div style="text-align: justify;">Bring about 2 litres (or enough water to cover pasta) of salted water to a boil in large pot. Cook pasta for approximately 10 minutes - I like my pasta al dente. While pasta is cooking, drop a teaspoon of pesto and a couple drops of oil from the sundried tomatoes into a large heated pan. Once heated add baby bella mushrooms, fry until soft, add red pepper and sundried tomato, stir and fry until soft. Add spinach and let wilt. Turn down heat to low. Pasta should be done at this point so drain and and add to vegetables in frying pan. Give everything a stir and add a 1/4 cup (or more if you like) of the pesto. You want the pesto to cover everything . Give it stir and when thoroughly mixed and warm it's ready to go. </div><div style="text-align: justify;">Serve with salad and cheesy garlic bread. If you are feeling really fancy add Vegan Tiramisu Cupcakes for dessert (Recipe in <a href="http://vegancupcakes.wordpress.com/" target="_blank">Vegan Cupcakes Take Over The World</a>). And if you are so inclined, pair with Yellow Tail Shiraz- Grenache (vegan). <br />
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<div style="text-align: center;"> Buon Appetito! </div></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rH_eaKMUx9li5DeZ4wwnLSdZVOa8SclRFfEKLd-VI03kaS0OtldZxErgcDjyDQLDFs67mi0MsEtfHn93GnK156cXLsyziHkJczoktG3i_2kemoJYSXEPxMP35CRWllUAfSgsH8NN0AA/s1600/farfalle1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rH_eaKMUx9li5DeZ4wwnLSdZVOa8SclRFfEKLd-VI03kaS0OtldZxErgcDjyDQLDFs67mi0MsEtfHn93GnK156cXLsyziHkJczoktG3i_2kemoJYSXEPxMP35CRWllUAfSgsH8NN0AA/s320/farfalle1.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-34701851661040876962012-04-08T19:25:00.000-07:002012-04-08T19:25:44.697-07:00Warm Shiitake "Beef" Collard Wraps with Creamy Vegan Ceaser DressingOkay. I am on roll here with salad or salad like recipes so here's one more fun one made again with a Nelakee product. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V9680_3Zb6OS_OYrv150dTwzDJFEEpzuc_OwU6sAdyFKnTznh1_0nCQnqbeI1VtJgyzz7ly_nzYh_KL-bc8CA0AEW4EERfjt3qURvO79t8zrOggu4r5RITgNwTx6Dc5Ek38Bm-eNufI/s1600/mushbeef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V9680_3Zb6OS_OYrv150dTwzDJFEEpzuc_OwU6sAdyFKnTznh1_0nCQnqbeI1VtJgyzz7ly_nzYh_KL-bc8CA0AEW4EERfjt3qURvO79t8zrOggu4r5RITgNwTx6Dc5Ek38Bm-eNufI/s320/mushbeef.jpg" width="274" /></a></div><br />
<b>What you will need for 4 wraps:</b><br />
4 large collard leaves<br />
250g Nelakee shiitake mushroom "beef" (or "chicken"). I cut chunks into smaller pieces.<br />
1 plum or roma tomato<br />
1 large carrot<br />
1/2 yellow pepper<br />
<br />
<b>Super quick"Caesar"Dressing:</b> <br />
1 cup Veganaise or Nayonaise<br />
2 teaspoons fresh lemon juice<br />
2 teaspoons capers<br />
2 teaspoons brine from capers<br />
2 cloves garlic<br />
1 teaspoon dijon mutsard<br />
1 teaspoon (or more) of fine ground cashews (for cheesy taste) or vegan parmesan or nutritional yeast<br />
fresh ground pepper and salt to taste<br />
Note: Tahini dressing also tastes good with this.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn51MfqBfDW2G3SEbVJlKrlDoOU1db75x8UEnqdhs7sMIPQYe1I_g0wUh890f07Y7VR78kX7Ww7CRbFwVoZKhhJeCI1eDdDmPUtrDN7-_E5Nhr1jqr5qNkwjw9BLXWaBnvFAZcsXNYH5E/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn51MfqBfDW2G3SEbVJlKrlDoOU1db75x8UEnqdhs7sMIPQYe1I_g0wUh890f07Y7VR78kX7Ww7CRbFwVoZKhhJeCI1eDdDmPUtrDN7-_E5Nhr1jqr5qNkwjw9BLXWaBnvFAZcsXNYH5E/s320/ingredients.jpg" width="320" /></a></div><br />
<b>Directions:</b><br />
<div style="text-align: justify;">Lightly fry "beef" in heated frying pan until slightly brown and warn all the way through, usually 5 -6 minutes. Set aside. Wash vegetables. Shred carrot. Seed tomato and chop into pieces. Cut pepper onto thin matchstick size pieces. Layer ingredients onto collard leaf. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcqXOPGzmIpgRlsytpJq2HpWlZQzBk866ODeye7TdWM1O0g7rQPePjM5ELMWK1sKDGYml9VHmvZhi7CM0fjAAHUWsJf0R8k_r6cvZ7oRu2rzVEagKtSCVmY-hSIMEWh1UvVu0Y187bnc/s1600/openwrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcqXOPGzmIpgRlsytpJq2HpWlZQzBk866ODeye7TdWM1O0g7rQPePjM5ELMWK1sKDGYml9VHmvZhi7CM0fjAAHUWsJf0R8k_r6cvZ7oRu2rzVEagKtSCVmY-hSIMEWh1UvVu0Y187bnc/s320/openwrap.jpg" width="320" /></a></div><br />
<div style="text-align: justify;">Wrap. It is a bit difficult to wrap these leaves because there is a thick vein running through the leaf. There are four ways to tackle this. 1. Just go for it and see what happens. 2. Take the ends and fold them in first, then fold the sides in and pop two toothpicks on each end to hold it together. 3. Heat collard leaf in microwave for about 10 seconds to soften it up, fold in ends and then fold in sides and flip over. 4. Leave it open like above and just fold the two long side in and eat like a soft taco.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGaL6mkhx8Gwen-o1WarnYSKbba8f3f_yxftU8NOXQjDYwZ2_IoQQxhegpf6waIzJJqSjj6MtoBt_FOFAOvNrklYLXyKkoAep3f-5AJDtAnhFTU3eNLfOkuQJ171s9N3RbTVJXNIaMow/s1600/wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGaL6mkhx8Gwen-o1WarnYSKbba8f3f_yxftU8NOXQjDYwZ2_IoQQxhegpf6waIzJJqSjj6MtoBt_FOFAOvNrklYLXyKkoAep3f-5AJDtAnhFTU3eNLfOkuQJ171s9N3RbTVJXNIaMow/s320/wrap.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1_zySLFg1ap4lSq7UXxRiQjSn8tazfAjOS8uliMlg_dcOuCg87Qylp2UZNWiltpqUaZLoLkScrI8zlt0UXHDWVY8wJ05HXdM43cWM7fhK2Vz8XIS9agMwMLAFZ_XWxnhPLmzV1sbg-k/s1600/cuwrap1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1_zySLFg1ap4lSq7UXxRiQjSn8tazfAjOS8uliMlg_dcOuCg87Qylp2UZNWiltpqUaZLoLkScrI8zlt0UXHDWVY8wJ05HXdM43cWM7fhK2Vz8XIS9agMwMLAFZ_XWxnhPLmzV1sbg-k/s320/cuwrap1.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Have fun with this and enjoy! -B</div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-31748511539542420092012-04-08T17:23:00.001-07:002012-04-08T17:30:21.541-07:00Egg McNothin'<div style="text-align: justify;"> I've been wanting to try this forever. Admittedly, my frame of reference for Egg McMuffins is about 22 years outta date, but this was fast, easy and tasted damn good to me:</div><br />
Tofu (medium)<br />
English Muffins (lots of commercial ones are actually vegan)<br />
Yves Veggie Bacon<br />
Turmeric, garlic powder, salt & pepper<br />
Daiya (cheddar style)<br />
Olive oil or Earth Balance<br />
<br />
<div style="text-align: justify;">TOFU: Medium firm tofu is pretty eggy already. Turn the whole brick on its side and cut it into 1/2" slices. Then cut those into english muffin sized circles. Fry them up, I would've used Earth Balance here but we haven't used margarine in months so I went with olive oil. Add turmeric (it'll turn them yellow) and garlic powder, salt and pepper. Set aside or make room for the bacon.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">BACON: Fry the Yves bacon, they're already in perfect sized circles.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">MUFFINS: Lightly toast the English muffins, I put them in the oven while frying the bacon.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqw3sEcfKTwR4LUPJY8Y5CzhFDuhAbQWbx40R5yr9W95Retvf8TGF5YOVdxNHlkFYOdCcBeb4PPrTuwBvSJlCZG1GLP2Hu1GkYjg_gA-ZvK590z6C5iDooHiNnhfE0sYy7yjxh8yQcV4/s1600/eggnc5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqw3sEcfKTwR4LUPJY8Y5CzhFDuhAbQWbx40R5yr9W95Retvf8TGF5YOVdxNHlkFYOdCcBeb4PPrTuwBvSJlCZG1GLP2Hu1GkYjg_gA-ZvK590z6C5iDooHiNnhfE0sYy7yjxh8yQcV4/s320/eggnc5.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">CHEESE: Those processed soy cheese slices would be perfect here, but the majority of them have casein in them so they're no good. If you know of a vegan one though, give it a shot. I used Daiya. It melts good, tastes good, and isn't just edible oils.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">BUILD: Put Earth Balance on the EM's here if you're using it. Then (as above pic) take the bottom one, put the bacon on, then the tofu on top of that, and the Daiya or cheese on top of it all. You're gonna put this in the oven open faced for just as long as it takes the Daiya to melt.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7CiToKEMbJSD5gUlmH71b9lklMoCGtD7NeVuXCENB_RQWT7l4xWZESdzW6fLY7P-1UcYLqGbeBgCLQzeHt7c4SmG8Ju_mmNOSml2oMgjqUYxJoayNII2PquvTnEsnWXRjIWtmLiruS0/s1600/egg+mcnothin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7CiToKEMbJSD5gUlmH71b9lklMoCGtD7NeVuXCENB_RQWT7l4xWZESdzW6fLY7P-1UcYLqGbeBgCLQzeHt7c4SmG8Ju_mmNOSml2oMgjqUYxJoayNII2PquvTnEsnWXRjIWtmLiruS0/s320/egg+mcnothin.JPG" width="320" /></a></div><br />
<div style="text-align: center;">ASSEMBLE. EAT. FART. SMILE. -CC</div><br />
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<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-55580318790047072622012-04-07T10:00:00.005-07:002012-04-08T19:29:22.755-07:00Warm Shiitake Mushroom "Chicken" & Arugala SaladI think the beautiful, sunny weather we are having is inspiring me to make some inventive salads. This is another recipe that's not only quick and easy to prepare but it's filling and dare I say..... DELICIOUS. I used the Nelakee soy pepper "chicken" that we bought on our "<a href="http://badseed13.blogspot.ca/2012/03/gwei-lo-in-paradise-part-deux.html" target="_blank">Gwei Lo's in Paradise Part Deux</a>" excursion. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLj-NNSSxXectqTTniGlHFaa3rZFl7qWyRIsX-JgF7dPbyNbyFtIPjiU9mS2TLifjjhGaOIPmBLYBLN85_ogOutMeESsZ3rxrDCvz9ETCBVcoLyWWCsnJX1QAAPjolsVzty4XzT9UME9Y/s1600/pepper+chic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLj-NNSSxXectqTTniGlHFaa3rZFl7qWyRIsX-JgF7dPbyNbyFtIPjiU9mS2TLifjjhGaOIPmBLYBLN85_ogOutMeESsZ3rxrDCvz9ETCBVcoLyWWCsnJX1QAAPjolsVzty4XzT9UME9Y/s320/pepper+chic.jpg" width="217" /></a><b> Here's what you will need:</b><br />
Serves 2 people.<br />
1 1/2 cup soy pepper "chicken" from <a href="http://www.nlkveggiemart.com/" target="_blank">Nelakee</a><br />
Half lemon (optional)<br />
2 cups baby arugala<br />
1 plum or roma tomato<br />
1 cup sliced white button mushrooms<br />
<br />
<br />
<b>Directions: </b><br />
<div style="text-align: justify;">Lightly fry "chicken" in frying pan for a few minutes until lightly browned or until they are warm all the way through, usually about 2-3 minutes. I didn't use oil because they are a bit greasy to begin with, I just squeezed a bit of lemon on the "chicken" while it cooked. Set aside when ready. Then wash and and seed tomato. Chop into bite size pieces. Wash and slice mushrooms (if you don't like raw mushrooms, toss them in while the "chicken" is frying and squeeze in some extra lemon juice). Wash Arugula and assemble salad. Dress with tahini dressing <a href="http://badseed13.blogspot.ca/2012/01/quinoa-kale-beet-and-carrot-salad-with.html" target="_blank">(click here for recipe)</a> or your favorite creamy style dressing like vegan caesar or a creamy poppy seed would work too but I would add salt, pepper and garlic powder. The dressing should be creamy, a vinaigrette dressing would be a bit too bland for this.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzGuxLeQZVJS4EvfUaRcN7a6kPNq5T5kTHTb9jORr3SLSjsGHa8mKQx1bFnt24k3TgPjwpp-Y8doqEaysVKCRoTFCTmhTemF-DgqyVsgb88Mj7dUwvbw3ktpOFiYgXZ7RtXGqq0o44Oc/s1600/chickarusalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzGuxLeQZVJS4EvfUaRcN7a6kPNq5T5kTHTb9jORr3SLSjsGHa8mKQx1bFnt24k3TgPjwpp-Y8doqEaysVKCRoTFCTmhTemF-DgqyVsgb88Mj7dUwvbw3ktpOFiYgXZ7RtXGqq0o44Oc/s320/chickarusalad.jpg" width="320" /></a></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-15303623723957017722012-04-06T21:31:00.002-07:002012-04-08T16:09:06.788-07:00Potato and "Bacon" Salad<b> </b>This is one of my favourite summer/spring recipes. It's quick, easy and tasty. German style potato salad with veggie "bacon".<br />
<br />
<br />
<b>Ingredients:</b><br />
<b> </b><br />
6 Yukon gold potatoes<br />
1 celery stalk<br />
3 pieces of Yves "veggie" bacon<br />
1 teaspoon of black mustard seed<br />
1/4 cup of dijon mustard<br />
2 tablespoons olive oil<br />
salt and pepper to taste <br />
<br />
<b>Prep:</b><br />
- Fill a large pot with water and turn on heat to boil. While waiting for water to boil, clean potatoes well. Cut away any bad spots. Cut potatoes into small cubes and place in boiling water. Cook until soft but not mushy. When ready, drain and toss in large bowl and let cool. If you are in a hurry you can pop the potatoes into the fridge.<br />
- While waiting for potatoes to cool. Fry Yves veggie "bacon" until slightly crisp. Once cooled cut into small piece. Add mustard seed to already heated pan and toast until seeds pop. Set aside. Wash, and dice celery. Chop into small bite size pieces. Once potatoes have cooled toss everything into the bowl including oil, mustard, seeds, celery and bacon and give it a good toss. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLomv4eUMVVY-sxY_yUG2MgiKuS-jXiilszI9bEZtOM7MAjCAXj3kVqcex94_rkBZx73m6XDusOw2JJmfIkMw1P71iQlxMautl9p1djxPvtjfihyphenhyphenqOgJ-dXl930b0hxq1BGdeGFXYrFgc/s1600/potato1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLomv4eUMVVY-sxY_yUG2MgiKuS-jXiilszI9bEZtOM7MAjCAXj3kVqcex94_rkBZx73m6XDusOw2JJmfIkMw1P71iQlxMautl9p1djxPvtjfihyphenhyphenqOgJ-dXl930b0hxq1BGdeGFXYrFgc/s320/potato1.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;">Serve with veggie burgers, or barbecued corn rolled in earth balance, chili and lime or <a href="http://badseed13.blogspot.ca/2012/01/quinoa-kale-beet-and-carrot-salad-with.html" target="_blank">baked kale</a>. Enjoy -B</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPp0-YKhOWaRS8rUhAMBN86cRoUc9YkzrMQySO9XT5-bTxC-40ukyqLRHL30gR_Tn29wKwstoeG0F_dBbloBrXe3P102dfw_Qw_9RiM10vOjYPkORweVXyplgYvxtEfthJAng9rEdFbM/s1600/bbq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPp0-YKhOWaRS8rUhAMBN86cRoUc9YkzrMQySO9XT5-bTxC-40ukyqLRHL30gR_Tn29wKwstoeG0F_dBbloBrXe3P102dfw_Qw_9RiM10vOjYPkORweVXyplgYvxtEfthJAng9rEdFbM/s320/bbq.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-49595958442571926842012-04-01T09:00:00.000-07:002012-07-20T07:53:55.705-07:00Warm Kohlrabi & Green Bean Salad With Dijon Mustard Dressing<div style="text-align: justify;">
I tried Kohlrabi for the first time last year at the Wynchwood Barns farmer's market. CC and I showed up late and everyone was getting ready to close up for the day so we went to the first farmer we saw who still had vegetables on the table. He was so friendly and helpful and stayed around until we were done shopping. He asked us if we had tried a kohlrabi before. Tried? I don't even know what it is! It's a turnip - German, just in case you wanted to know. He cut a piece for us to try and it was surprisingly delicious despite it's odd looking body. It tastes like a cross between a radish and a carrot. Not too sweet with a nice crunch. He gave us one to take home along with a basket of small cucumbers. Score! I wasn't entirely sure what to do with the Kohlrabi other than to eat it raw so I just threw a couple of things together and here's what I came up with. </div>
<br />
<b>What you will need</b>:<br />
1 Kohlrabi<br />
2 cups of fresh green beans<br />
1 teaspoon of brown or black mustard seed<br />
2 tablespoons Dijon mustard- your favourite kind<br />
2 1/4 tablespoon Olive Oil <br />
1 teaspoon garlic powder<br />
1tablespon of fresh squeezed lemon <br />
Salt and pepper to taste<br />
<br />
<b>Directions</b>:<br />
- Cut stems and rough skin off Kohlrabi. Cut in to thin 1/4 inch slices. Wash and remove ends of green beans. Set aside.<br />
- Heat pan. On medium heat toast mustard seed in 1/4 tsp of oil for a minute or so or until they pop.<br />
- Add the rest of oil to pan. Add kohlrabi and green beans. Give everything a quick stir. Add dijon mustard, garlic powder salt and pepper. Stir frequently. Warm beans and kohlrabi for about two minutes. Don't cook for too long you want to keep the crunch in the vegetables. Serve warm with a squeeze of lemon. This can also be served cold. <br />
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<b>Ingredients:</b><br />
1/2 Jicama<br />
2 medium sized carrots<br />
Arugula (optional) <br />
1 tablespoon of black sesame seed<br />
Lime wedges<br />
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<b>Dressing</b>:<br />
1 teaspoon of chili flakes (more if you you like it hot and don't have an ulcer)<br />
2 tablespoon sesame oil<br />
2 tablespoon rice wine vinegar<br />
1 tablespoon of lime juice<br />
1 teaspoon Braggs<br />
Lime wedges<br />
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<b>Directions</b>: <br />
Peel Jicama and julienne (cut in to matchstick size pieces)<br />
I used a spiralizer for the carrots but if you don't have one just grate carrots.<br />
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Lightly toast sesame seeds in a non stick pan (I didn't use oil- i just tossed them in and kept the pan moving) <br />
Toss carrots, jicama and seeds in a large bowl. Add dressing. Toss a few more times. Serve on a bed of arugula with a slice of lime or as is. -B<br />
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</div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-89218603612870246572012-03-27T17:09:00.002-07:002012-07-20T07:46:15.489-07:00Dukbokki<div class="separator" style="clear: both; text-align: center;">
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Dukbokki A.K.A Tteokbokki is a Korean snack food typically sold by street vendors or <a href="http://en.wikipedia.org/wiki/Pojangmacha" target="_blank"><i><b>Pojangmacha</b></i></a>. This spicy dish is usually made with meat, fishcakes, rice cakes and Gochujang (fermenetd red pepper paste). It was in a local Korean fast food restaurant in <a href="http://en.wikipedia.org/wiki/Koreatown,_Toronto" target="_blank">Korea Town</a> that I first tried this. By default it was the only thing on the menu that could be veganized so we ordered it. We substituted the meat with tofu and it came with cabbage, mushrooms, carrots and rice cakes and we added in yams and had them make the sauce without fish. Below is my vegan version of Dukbokki.<br />
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</b><br />
<b>Ingredients </b><br />
2 cups slice <a href="http://en.wikipedia.org/wiki/Tteok" target="_blank">rice cakes </a>(you can use the sticks as well. I just prefer the slices)<br />
4 tablespoons of <a href="http://en.wikipedia.org/wiki/Gochujang" target="_blank">Gochujang</a> (red pepper paste)<br />
1 cup sliced mushroom<br />
1 small carrot (sliced into thin circles)<br />
1/2 med size yam (sliced half moons). These are optional<br />
4 baby bok choy (or 1 cup chopped cabbage or 1 cup zucchini). <br />
2 green onions (chopped)<br />
1 clove garlic (use garlic press or chop very thin)<br />
1 tablespoon braggs<br />
1 tablespoon agave<br />
2 cups water <br />
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<b>Directions:</b><br />
Bring water to a boil. Add Gochujang. Bring to a boil. Stir. Add agave. Stir and then add green onion, garlic, rice cakes and yams if using. Boil until rice cakes and yams are slightly soft (2-3 minutes).Turn down to a simmer, add braggs and vegetables. Put lid on pot and let veggies soften - about a 1 minute or so. Serve hot. <br />
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</div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-91842833281751196982012-03-24T20:09:00.003-07:002012-03-25T06:58:38.836-07:00Gwei Lo In Paradise - Part Deux<div style="margin: 0px; text-align: center;">----- More Paradise -----</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: justify;"> Looking over the haul from Grants, we noticed that the really good shiitake-based vegan meat substitutes we dig so much were sold through a local company called <a href="http://www.nlkveggiemart.com/" target="_blank">Nelakee</a>. Turns out you can buy directly from their showroom, located in the heart of the bustling and always-colorful Scarborough: </div><div style="margin: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZtURBGDt_pYWWym0c45YOEzJz94pew2Al2eCxGJIF6bwZXlZ7H-vIz_yoVZAtCnWLljM08LWBt-5O2r0FQwwUS0GQa_KrODTyY2MTGtUHQE_6Xxa2XpA34v4xqGYbhZnABaxP2uZ4EA/s1600/IMG_9291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZtURBGDt_pYWWym0c45YOEzJz94pew2Al2eCxGJIF6bwZXlZ7H-vIz_yoVZAtCnWLljM08LWBt-5O2r0FQwwUS0GQa_KrODTyY2MTGtUHQE_6Xxa2XpA34v4xqGYbhZnABaxP2uZ4EA/s400/IMG_9291.JPG" width="400" /></a></div><br />
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<div style="text-align: justify;"> There were no paparazzi or flash photography allowed inside this hallowed lair - just a desk, a nice lady and a room with some fridges. But we did score some seriously gnarly snacks including, but not limited to: a bag of drumsticks, all kinds of shiitake-based mock chicken and beef stuffs, and some really boss shiitake jerky. They also sell products by <a href="http://www.lovinghut.ca/" target="_blank">Loving Hut</a>, which you may know as a chain of international vegan restaurants, and you may not know is a front for a <a href="http://en.wikipedia.org/wiki/Ching_Hai" target="_blank">cult</a>. But a cult with some killer moves in the kitchen, so...crucial times.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvb1luEs8Uj4BvutNNaFHQH5NFzCLPBVi2OXDhbYgZN3iU2OeX2NnYCUaq1Lyj7nL5X_Ja7H8zaDVcZFyC4GiOFjGcl-xj9y158ygkCYW7Vuiq4g3CTpf2yIBtovXlnLKyEGhzaCXeq_M/s1600/fakemeat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvb1luEs8Uj4BvutNNaFHQH5NFzCLPBVi2OXDhbYgZN3iU2OeX2NnYCUaq1Lyj7nL5X_Ja7H8zaDVcZFyC4GiOFjGcl-xj9y158ygkCYW7Vuiq4g3CTpf2yIBtovXlnLKyEGhzaCXeq_M/s320/fakemeat.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK3d19ZOofGCnIcuuSOx7lvnyM6sj544mAr9uhyX3hM4jf6o3Q6g-vxX2WiNmL36FOREXQgpUKTyQshW4ejeB_hxpxVAArqibQ4ijSW7vwrbO1UftOWXaVRgcCc4w7Agdub-f1GpnDhg/s1600/lovinghut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK3d19ZOofGCnIcuuSOx7lvnyM6sj544mAr9uhyX3hM4jf6o3Q6g-vxX2WiNmL36FOREXQgpUKTyQshW4ejeB_hxpxVAArqibQ4ijSW7vwrbO1UftOWXaVRgcCc4w7Agdub-f1GpnDhg/s320/lovinghut.jpg" width="320" /></a></div></div><div style="text-align: justify;"> And while we were so close, we took it as an excuse to check in on our favorite monolithic Scarberian Chinese supercenter, <a href="http://www.pacificmalltoronto.com/" target="_blank">Pacific Mall</a> (aka A Specific Mall): </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JQKGrWjIXxDXkOaA3eQ9BupbBpQxGQ-Xab_-8fNBO7myOKHXjCrLdOlaqkjEGTRfU0UunaXlKTzbmPQ-Rs-FdDSIeNO2NsSDRdPw8mFnhdUKfVRFzS6IoDn4HKAkemJ4QUpg18VfDQ8/s1600/IMG_9307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JQKGrWjIXxDXkOaA3eQ9BupbBpQxGQ-Xab_-8fNBO7myOKHXjCrLdOlaqkjEGTRfU0UunaXlKTzbmPQ-Rs-FdDSIeNO2NsSDRdPw8mFnhdUKfVRFzS6IoDn4HKAkemJ4QUpg18VfDQ8/s400/IMG_9307.JPG" width="400" /></a></div><div style="text-align: justify;"> If you like cheap groceries, bootleg DVDs, trinkets and what-have-you, and little buddhas with functional penises...</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbomBBZe52NZfgBTrXShJs7-XiLWZqs6nFtxpCnROOJPy8uxnMf8mA80j1NueeC4Z7G1HNd8Dccm0T0AMLOmXiQLISd9FMoshRC8WoK2308xBm2G9I0iZAbYxRqs4-bfG29y5QIcMKq4/s1600/IMG_9295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbomBBZe52NZfgBTrXShJs7-XiLWZqs6nFtxpCnROOJPy8uxnMf8mA80j1NueeC4Z7G1HNd8Dccm0T0AMLOmXiQLISd9FMoshRC8WoK2308xBm2G9I0iZAbYxRqs4-bfG29y5QIcMKq4/s400/IMG_9295.JPG" width="300" /></a></div><div style="text-align: center;"> ...it's definitely worth the trip. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjpYw5-c5-80FdiG-wDMcYvamVnLWun3FBinMVQ82jI-jL71BTvQiC5w6TUupDgHLH320hSWRiG7fJsNWMoNGH4UMrrfKGBE-bAgwabVuobwQw0jkFmffRywUE0q738iIU7IYBaOYBIo/s1600/IMG_9296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjpYw5-c5-80FdiG-wDMcYvamVnLWun3FBinMVQ82jI-jL71BTvQiC5w6TUupDgHLH320hSWRiG7fJsNWMoNGH4UMrrfKGBE-bAgwabVuobwQw0jkFmffRywUE0q738iIU7IYBaOYBIo/s400/IMG_9296.JPG" width="400" /></a></div><div style="text-align: center;"> I think we can all agree, Heatiness is basically <i>THE</i> worst.</div><div style="text-align: center;">Keep it away at all costs. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpviPsUKi5gXvi5IlkXwo1n3SHzIWybP0NdZzQn0RSiKepSaqRxip-j_xVaHCI9AU8wmRYiPsAEJBNil4OUHlB7yDK4YGNXZxRSdd6zfV8rb0MqkhN4DIa82QRYACylysWt95PbSecRY/s1600/IMG_9294.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpviPsUKi5gXvi5IlkXwo1n3SHzIWybP0NdZzQn0RSiKepSaqRxip-j_xVaHCI9AU8wmRYiPsAEJBNil4OUHlB7yDK4YGNXZxRSdd6zfV8rb0MqkhN4DIa82QRYACylysWt95PbSecRY/s400/IMG_9294.JPG" width="400" /></a></div><div style="text-align: center;">...in case you ever need to make tea for a giant or a minotaur. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWPt9HOxb9bkn1gbrDdYhVcA05WCewVn8YEgpJR-8nff4Hxr3zOtVdAPx9LhMk4E-cdT-GCE0i76ddrPGPYGa_HaDfpBlLfuTDPxygVmegaZhM7heQGvKXXLlEO5PMAd722UzwyLH5pQ/s1600/IMG_9298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWPt9HOxb9bkn1gbrDdYhVcA05WCewVn8YEgpJR-8nff4Hxr3zOtVdAPx9LhMk4E-cdT-GCE0i76ddrPGPYGa_HaDfpBlLfuTDPxygVmegaZhM7heQGvKXXLlEO5PMAd722UzwyLH5pQ/s400/IMG_9298.JPG" width="400" /></a></div><div style="text-align: center;"> There were tons of these veg-specific food and snack spots...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibliEvC7FO5Iz0HK3o7h2zXCLHynDwJsVrfEESHwurOnmmcAjVR9Vxw1t96Is6mBo5N7-hu2cHd6Ya4ACEmBOaz385Rilt0UIzg1czwnNXwBvLbrvi2m-s9LGLlka4_Xj3dk9yhhYsaEo/s1600/IMG_9300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibliEvC7FO5Iz0HK3o7h2zXCLHynDwJsVrfEESHwurOnmmcAjVR9Vxw1t96Is6mBo5N7-hu2cHd6Ya4ACEmBOaz385Rilt0UIzg1czwnNXwBvLbrvi2m-s9LGLlka4_Xj3dk9yhhYsaEo/s400/IMG_9300.JPG" width="400" /></a></div><div style="text-align: center;"> ...cohabitating with some MAJOR bum-outs: </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkMMBKZio87ZHKJ75wYzpMPd82V_eWGrqHEdaOH-MwXs_v2zxVu-Ud0ImbmGO4ZZv1SmWdSj9fYt_TSx1RFbwEyWx-_mEpr_97sDSr5b4GPE7k0fXvyTYtMjnlGKVOaOAWWEXXGtnwAA/s1600/IMG_9302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkMMBKZio87ZHKJ75wYzpMPd82V_eWGrqHEdaOH-MwXs_v2zxVu-Ud0ImbmGO4ZZv1SmWdSj9fYt_TSx1RFbwEyWx-_mEpr_97sDSr5b4GPE7k0fXvyTYtMjnlGKVOaOAWWEXXGtnwAA/s400/IMG_9302.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"> ...sorry, that sounded vegan in the assholish way. I get it. In the end it's just cheap protein, coming from a country with a huge and dense population still only a few decades out of the starvation of the Cultural Revolution, so cheap sustenance is both automatic and amoral and a specialized diet is a luxury. It's a happy coincidence that there is as much variety of vegetable protein as there is animal. Ni hao, Buddhism!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So, then we found the <i>Best</i> shop:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EBR62Dbn0nXdJQq3x29szgDaKXwjT9rBnDUe3pu30c_sD1r-9xb9fOq9fG_LZHJBqZyi6MjAFdiqQkQN2aTLKPbsrAJ1JFJJoz6K3L-UDtN9xfXRfgJMVblFt13QG1FuOzjMoSDR4so/s1600/IMG_9308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EBR62Dbn0nXdJQq3x29szgDaKXwjT9rBnDUe3pu30c_sD1r-9xb9fOq9fG_LZHJBqZyi6MjAFdiqQkQN2aTLKPbsrAJ1JFJJoz6K3L-UDtN9xfXRfgJMVblFt13QG1FuOzjMoSDR4so/s400/IMG_9308.JPG" width="400" /></a></div><br />
<div style="text-align: justify;"> And speaking of Buddhism, another great unsung T.O. spot is <a href="http://www.agveg.ca/" target="_blank">Graceful Vegetarian</a>, a Buddhist veg restaurant on the outskirts of Pacific Mall. It's dim sum style but has a full regular menu too. I was glad to see they were still kicking. Highly recommended spot if you can get yourself out there, and it's a great place to hit up over Christmas, New Years and those holidays when everything else in town is closed. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmE4eqF8Qz3FQOJpwdFvYmDJqlzxAe5n6XpbEz_C-E5mVjecZLlU5ZdlVCzsSv_16VEEAGf2YHG4fVZX_T76nmChN699bWz0hiLCz8dzlkBDdx2VHK979iTtQVgCCN2GyDzqFo9mpeZK8/s1600/IMG_9310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmE4eqF8Qz3FQOJpwdFvYmDJqlzxAe5n6XpbEz_C-E5mVjecZLlU5ZdlVCzsSv_16VEEAGf2YHG4fVZX_T76nmChN699bWz0hiLCz8dzlkBDdx2VHK979iTtQVgCCN2GyDzqFo9mpeZK8/s400/IMG_9310.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLeoSBc0b1MKaIpmvBwqvvn_o95Mh-dqd6K8ysgrvKnFSZ-RgRDQyggC8fwljWijRPst9h3VRCUn5V96vcdziSDbqrZ5cuuvAxdXytiqudKXN0kI-Eb6AV2FS8HCKfWUCmHOxzRewZomc/s1600/IMG_9312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLeoSBc0b1MKaIpmvBwqvvn_o95Mh-dqd6K8ysgrvKnFSZ-RgRDQyggC8fwljWijRPst9h3VRCUn5V96vcdziSDbqrZ5cuuvAxdXytiqudKXN0kI-Eb6AV2FS8HCKfWUCmHOxzRewZomc/s400/IMG_9312.JPG" width="400" /></a></div><div style="text-align: center;">Satay "chicken" skewers</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WIr5aA42Do1it_Iuh5_F3fa86tiO4Yoz124lXiWzBk2nLiKJz2XhC54ibyLZgRL4kx3WTrm4lPdxDKoGsD5wxCx42rrbuTM74lEQuOhdyZTuzMvINN3f9st0EQGK_k06__X-vyMBfQ4/s1600/IMG_9315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WIr5aA42Do1it_Iuh5_F3fa86tiO4Yoz124lXiWzBk2nLiKJz2XhC54ibyLZgRL4kx3WTrm4lPdxDKoGsD5wxCx42rrbuTM74lEQuOhdyZTuzMvINN3f9st0EQGK_k06__X-vyMBfQ4/s400/IMG_9315.JPG" width="400" /></a></div><div style="text-align: center;">"Shrimp"Dumplings and BBQ "Pork" Bun</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK92hUmkHoreSRodDYZoCSi2_mfMDQ1LYzp5BrJSVWCowQ8QIgiAmvKCSg9G5EM7vt64VrvcDgP0InbRd7W18_P-hh6SjnMy__cQEfvH2gbALdq06dWrYJJh8BaVMyv6MR8CgMxPj-U_U/s1600/IMG_9314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK92hUmkHoreSRodDYZoCSi2_mfMDQ1LYzp5BrJSVWCowQ8QIgiAmvKCSg9G5EM7vt64VrvcDgP0InbRd7W18_P-hh6SjnMy__cQEfvH2gbALdq06dWrYJJh8BaVMyv6MR8CgMxPj-U_U/s400/IMG_9314.JPG" width="400" /></a></div><div style="text-align: center;"> Pancake with Curry Sauce<br />
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</div><div style="text-align: justify;"> All in all another great expedition. And what Chinese superstore trip is complete without a random but always-timely Joseph Campbell quote?</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3QTkSp87TK5WicxqPBYJeJoD709CqtbzvyEgWgEcZlPQDCT7hIQCiJdfPbcqh_DIg4jAidFrCBm32FxlS35jbTytZCxQqv4FigrCnD2SrvDDNT81hJ26I_zIkLnF4pjVh08BIEl4kiw/s1600/IMG_9318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3QTkSp87TK5WicxqPBYJeJoD709CqtbzvyEgWgEcZlPQDCT7hIQCiJdfPbcqh_DIg4jAidFrCBm32FxlS35jbTytZCxQqv4FigrCnD2SrvDDNT81hJ26I_zIkLnF4pjVh08BIEl4kiw/s400/IMG_9318.JPG" width="400" /></a></div><div style="margin: 0px; text-align: center;"> Dude spoke <a href="http://en.wikiquote.org/wiki/Joseph_Campbell" target="_blank">the truth</a>. We need more <a href="http://en.wikipedia.org/wiki/Joseph_Campbell" target="_blank">JC</a> and less <a href="http://en.wikipedia.org/wiki/Jesus_christ" target="_blank">JC</a>, amiright?</div><div style="margin: 0px;"><br />
</div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com2tag:blogger.com,1999:blog-1823313956778896264.post-82784329388091514652012-03-20T11:47:00.003-07:002012-03-21T10:40:48.185-07:00Gwei Lo In Paradise<div style="font: 12px/1.2em Helvetica; margin: 0px; outline-style: none; padding: 0px; text-align: justify;"> It's funny. With all the Torontomania of the last few years, the endless neurotic crunch of overdevelopment and seemingly intentional relocation of the suburbs into the city, I find myself increasingly bored to shit with the predictability of things downtown and have been driven to exploring in the other direction, actually going <i style="line-height: 1.2em; outline-style: none;">into</i> the burbs to see what's still worth finding - who knew? And being rewarded with the discovery of some great thrift, antique and record stores that may not be doing shit-hot but are comparatively unmolested and still kicking a few years since all the ones in the city have either been pushed out by condos and sky-high rents, or become stupidly fetishized and overblown for what they are (seriously, every jackass with two Captain & Tennille LPs to rub together acting like they're sitting on a goldmine? It's getting a little fucking old). Anyway, that's <i>another</i> rant.</div><div style="font: 12px/1.2em Helvetica; margin: 0px; min-height: 14px; outline-style: none; padding: 0px; text-align: justify;"><br style="line-height: 1.2em; outline-style: none;" /></div><div style="font: 12px/1.2em Helvetica; margin: 0px; outline-style: none; padding: 0px; text-align: justify;"> Long story short, we stumbled on the holy grail of cheap vegan groceries, just 15 minutes away. Grants, an EPIC Chinese grocery store on Dixie Road in Mississauga: </div><div style="font: 12px/1.2em Helvetica; margin: 0px; min-height: 14px; outline-style: none; padding: 0px; text-align: justify;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsL6C_ra3yKPHuaoNOpVU-4kOLB2JnQWnPxfdIGSyAUFV_AsrY7FIZdgneZxhfjKUJljvfotz8rgZ0Bl5W3HCwsjhNNqelKHWFY8Qoy5uVfZ47kmoy_mKBQzpA4xlU-RSrkZmQSyuG3A/s1600/IMG_8989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsL6C_ra3yKPHuaoNOpVU-4kOLB2JnQWnPxfdIGSyAUFV_AsrY7FIZdgneZxhfjKUJljvfotz8rgZ0Bl5W3HCwsjhNNqelKHWFY8Qoy5uVfZ47kmoy_mKBQzpA4xlU-RSrkZmQSyuG3A/s400/IMG_8989.JPG" width="400" /></a></div><div style="font: 12px/1.2em Helvetica; margin: 0px; min-height: 14px; outline-style: none; padding: 0px; text-align: justify;"><br />
</div><div style="font: 12px/1.2em Helvetica; margin: 0px; min-height: 14px; outline-style: none; padding: 0px; text-align: justify;"> What the shit this all has to do with Ulysses S Grant, I don't know. He helped abolish slavery and now he is abolishing me from slavery to Whole Foods and new age ripoff health food chains? I think that's it. Honestly, most Chinese grocery stores have a lot of this stuff, but this one beats the hell out of even the ones in Chinatown.<span class="Apple-style-span" style="font-family: 'times new roman','new york',times,serif; font-size: 16px;"> </span></div><div style="font: 12px/1.2em Helvetica; margin: 0px; min-height: 14px; outline-style: none; padding: 0px; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6DrMByTPB2hmuNaF0dUKVMqeVMTaaHD0sY4Z0dVsS3NOxuDovRoh56LNC34qBn3My9UAwpPEpKkm2NE7HkXSHEpNJZ85Hjl3HEJ6W-EdnNfwosDyNmgyC41kqAmv2l8p1b0b497ZM1k/s1600/grants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6DrMByTPB2hmuNaF0dUKVMqeVMTaaHD0sY4Z0dVsS3NOxuDovRoh56LNC34qBn3My9UAwpPEpKkm2NE7HkXSHEpNJZ85Hjl3HEJ6W-EdnNfwosDyNmgyC41kqAmv2l8p1b0b497ZM1k/s400/grants.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18oQ1xNY5Jd8fLLS0p1RkCQOxX9EGAY4yglY6w6aT4JNNRjeA3YNbzawjbcqyuEXp-HNDrh76dQWYqMY2IqtgnUx-2uTpxPY91Z9Q0Ddnl6e2zJas_lChLW1gVLH9aF9By-MZLStriAU/s1600/IMG_8969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18oQ1xNY5Jd8fLLS0p1RkCQOxX9EGAY4yglY6w6aT4JNNRjeA3YNbzawjbcqyuEXp-HNDrh76dQWYqMY2IqtgnUx-2uTpxPY91Z9Q0Ddnl6e2zJas_lChLW1gVLH9aF9By-MZLStriAU/s400/IMG_8969.JPG" width="400" /></a></div><br />
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<div style="font: 12px/1.2em Helvetica; margin: 0px; outline-style: none; padding: 0px; text-align: justify;"> It's HUGE! If you're into switching up your veggies, take Korabi (aka Kohlrabi), celery root or Jicama for a spin. There's a way wider variety of greens than you'd usually get too. The catch is, everything here is really, really cheap. Which is how it should be. If meat is historically the commodity, then vegan food by default <i>should</i> be cheap. Needless to say, as of the last few years, it's just become another greenwashed ripoff, a specialty food which then ends up costing more. I mean, as a vegan, I'm glad that mainstream companies have had to cater to it (see: Soymilk made by milk companies or veggie burgers made by meat companies), that's a good sign of where consumer demand is at. When I was growing up, you'd be lucky to find tofu dogs at a grocery store. Now you can get any vegan version of anything, which makes it a lot easier for the average uninitiated person to make the transition or try it out. You just don't need to stay there. I don't go out of my way to eat much soy these days, or glutenous fake meats. But once in a while, like when you stumble on this...</div><div style="font: 12px/1.2em Helvetica; margin: 0px; outline-style: none; padding: 0px; text-align: justify;"><br />
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</div><div style="font: 12px/1.2em Helvetica; margin: 0px; outline-style: none; padding: 0px; text-align: center;">...you kinda need to go to town on it!</div><div style="font: 12px/1.2em Helvetica; margin: 0px; outline-style: none; padding: 0px; text-align: justify;"><br />
</div><div style="font: 12px/1.2em Helvetica; margin: 0px; outline-style: none; padding: 0px; text-align: justify;"> Most of the foods here have only a few ingredients, compared to western style fake meats. I spent the summer of 2000 in Hong Kong while studying Chinese in school, and I was quickly dispossessed of the idea that tofu was an exclusively vegetarian thing. It's really just cheap protein, and will often have shredded pork in it or anything else in it. Note to vegan travelers to China - find the <i>Buddhist</i> places. That's the only shit that's 100% on-purpose animal free (and garlic and onion-free too - you <i>know</i> it incites the senses, you dirty dog). I lucked out and found one place down the street from the dorm I was in, and just went there every day all summer. Let me tell you, friend - there were some farts. </div><div style="font: 12px/1.2em Helvetica; margin: 0px; outline-style: none; padding: 0px; text-align: justify;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="line-height: normal;"><br />
</span></span></div><div style="font: 12px/1.2em Helvetica; margin: 0px; outline-style: none; padding: 0px; text-align: justify;">All these vegan goodies, and nary a stick insect-lookin' yuppie chick with a yoga mat in sight! Whaaaaat? Explore your local Chinatown!<br />
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<div style="text-align: center;">Happy Fart Date, <i>Yang Gui Zi</i>. </div><div style="text-align: center;"> (CC)</div></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com2tag:blogger.com,1999:blog-1823313956778896264.post-33714757342621864272012-03-18T19:20:00.007-07:002012-03-20T17:08:42.526-07:00Minty Eggplant DipI was never a big fan of eggplant dips like baba ganoush but I love this minty version. I first tried this dip at a local pub and was surprised at how much I liked the taste. Just a little bit of mint made all the difference. I thought I would give it a go and made my own at home. Here it is. <br />
<br />
<b>Recommended listing while cooking:</b><br />
Detroit Cobras- Mink, Rat or rabbit<br />
Hot Snakes- Suicide Invoice<br />
<br />
<b>Ingredients:</b><br />
2 large eggplants <br />
1 tbls. Tahini<br />
Juice of 1/2 lemon <br />
1/4 cup fresh mint chopped<br />
1/2 small white onion<br />
2 clove of garlic<br />
1/4 tsp. cumin <br />
Sweet Spanish paprika (for the top when serving)<br />
Salt and pepper to taste<br />
<br />
<b>Directions:</b><br />
-Preheat oven to 400°. Lightly spray tray with oil or line with parchment paper. Peel skin. Slice into thin circles or half circles and place on baking sheet. Bake for approximately 20 minutes or until brown/caramelized.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGL7UYpifWtRZBt5CPV37bY9IuQFfRXVrzXdNdyAyw3JSBZxllUSgLzz1uqy6A_ubYbBb5if400v8zzLDVx9GcLzf4CamfLM8y1EkHaFJX0iBsBLUslWVV8E4pdwcgG7QZDT7krcnQVz4/s1600/1eggplant.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGL7UYpifWtRZBt5CPV37bY9IuQFfRXVrzXdNdyAyw3JSBZxllUSgLzz1uqy6A_ubYbBb5if400v8zzLDVx9GcLzf4CamfLM8y1EkHaFJX0iBsBLUslWVV8E4pdwcgG7QZDT7krcnQVz4/s320/1eggplant.JPG" width="320" /></a></div><br />
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-While eggplant is baking, sautée onions and garlic in a pan until brown. Set aside when done.<br />
-Finely chop mint and set aside<br />
-Let eggplant, onion and garlic cool. Once cool toss in large bowl. Add garlic, cumin, salt, pepper, lemon juice, mint and tahini. Give it a good mix and then toss in a food processor, blender or bullet and blend until smooth.<br />
- Sprinkle sweet spanish paprika on top. Serve with pita chips, pita bread, flat bread or veggies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PMDBBsDmRmFksnSMIbWVSvFjyaHPmNlrbPneNGVt3sNS-tsrdBy8ioePOKjkQaUiXWS-HUj10P6hGKVn3Xxx_1_tYCr7WPQ7jUgDGnwLJ7bUhNuqcd49moKGojlEm5l_07ON1wXcA5o/s1600/1egg5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PMDBBsDmRmFksnSMIbWVSvFjyaHPmNlrbPneNGVt3sNS-tsrdBy8ioePOKjkQaUiXWS-HUj10P6hGKVn3Xxx_1_tYCr7WPQ7jUgDGnwLJ7bUhNuqcd49moKGojlEm5l_07ON1wXcA5o/s320/1egg5.JPG" width="320" /></a></div><br />
You can also cube eggplant for a chunkier dip and enjoy it in a lettuce wrap, or tortilla wrap with tomato and lettuce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLZid9IJSt2T-4Zenfaz87gV_f6G7YBCndA7RBl0gfG2EynfmHQGwBncSMIDaglPfawYRkoPhuCHDHt0LKV3FPbCku9TusTCOILX2uFgSwv7Gb0FD60lH68umnRPUT2txmY6PIsN9-A8/s1600/dip4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLZid9IJSt2T-4Zenfaz87gV_f6G7YBCndA7RBl0gfG2EynfmHQGwBncSMIDaglPfawYRkoPhuCHDHt0LKV3FPbCku9TusTCOILX2uFgSwv7Gb0FD60lH68umnRPUT2txmY6PIsN9-A8/s320/dip4.JPG" width="320" /></a></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-32599627471576335612012-03-11T10:28:00.005-07:002012-03-15T22:06:38.562-07:00Czech Republic<div style="text-align: justify;"><div style="text-align: center;"> <b>PRAGUE</b></div><div style="text-align: center;"><br />
</div><b> </b> If you're going to Europe and NOT going to Prague, first off, you're a jerk. OK, that was harsh. Sorry I called you a jerk. But really, get there. Prague is the best place in all of Europe and I count myself lucky to have spent so much time there and with such good people. You can see Kafka's grave, Der Golem, medieval torture museums, great art galleries, castles, <i>two</i> separate Mucha museums, and see baffled tourists and locals alike look totally lost on every corner.<br />
The architecture has an old and almost sinister vibe, and unlike any city I've ever known built on a boring-ass grid, Prague is a disorienting series of spirals that you can only give in to and get lost in. And there's an overarching vibe of something creepy and sinister that you can't ever put your finger on, like the city itself is alive and watching you wind your way through its maze. In a word too often misused, it's truly Kafkaesque.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dZc1ERWaAO2UDjTPOxZ3vsCuUGjgwgoWjpfB8WbuPFLf_dPEitF6ulsr19Vn4gv4yWfl0eU-AvbRRrXx0Bh7ZKvugKk2jxYDx9UjJjXQ1GMRlD2wfzvcXA9LPRa0n8Z6TCGh0NMLZAA/s1600/kafka.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dZc1ERWaAO2UDjTPOxZ3vsCuUGjgwgoWjpfB8WbuPFLf_dPEitF6ulsr19Vn4gv4yWfl0eU-AvbRRrXx0Bh7ZKvugKk2jxYDx9UjJjXQ1GMRlD2wfzvcXA9LPRa0n8Z6TCGh0NMLZAA/s320/kafka.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">The New Jewish Cemetery in Žižkov </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FD-48AQ70u0rJKi0HACDUF__R3VI6_8Ste3C-avQdtK0_edU_0JCvMBKCoj5qLBclraXPr3RKRU3ILTbadqwncD3PxK9nyAnKn8FWVUDTthXWUMED71P1Tp0Pz7gk305ERqdTcDTkys/s1600/oldtown.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FD-48AQ70u0rJKi0HACDUF__R3VI6_8Ste3C-avQdtK0_edU_0JCvMBKCoj5qLBclraXPr3RKRU3ILTbadqwncD3PxK9nyAnKn8FWVUDTthXWUMED71P1Tp0Pz7gk305ERqdTcDTkys/s320/oldtown.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINc0hKHkfTCu9Cii9R6zw_7bmMckauugu9ex8DO1nMofGCWYtuWfRngGnunJfCYZN03YGWdmMFFbM9GXe_HsQ9D9m1NDNc-qnhXWmWUgVt_C-n36znywEdn7piJuWM8RBWySRyTeXyOY/s1600/oldtown2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINc0hKHkfTCu9Cii9R6zw_7bmMckauugu9ex8DO1nMofGCWYtuWfRngGnunJfCYZN03YGWdmMFFbM9GXe_HsQ9D9m1NDNc-qnhXWmWUgVt_C-n36znywEdn7piJuWM8RBWySRyTeXyOY/s320/oldtown2.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span lang="cs"><i> </i></span>Old Town, <span lang="cs"><i>Staré Město, Praha 1</i></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span lang="cs"><i> </i></span><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb7SHl2e952-JBeTbvASjfwS99ygJWvFseru1U9DmMDJv2JzFr7tfIcwjd2rLpjPuhz4GJJvVce8GTXoILQywf2zDV6ZKW7dDb_-8ML9RkY94lfbBJCrRLzv0C5KYxCEPLFZJ7rWgPhE/s320/overview2.JPG" width="320" /> </div><div class="separator" style="clear: both; text-align: center;">View of Mala Strana</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGqkA5AmR8X7NyQkmDJ44fxyt05EaW3nAITAQ5ZrtxcK9OZOpSZN1ceV1P4aRAIUpQy1Tz_fbYWtHQXJfT4v1UEG3_fjLrl05fYWW6chBSDfzVpaqTpAJucLu0_Hp-M67kGdwW8POtVI/s1600/jewishchurch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGqkA5AmR8X7NyQkmDJ44fxyt05EaW3nAITAQ5ZrtxcK9OZOpSZN1ceV1P4aRAIUpQy1Tz_fbYWtHQXJfT4v1UEG3_fjLrl05fYWW6chBSDfzVpaqTpAJucLu0_Hp-M67kGdwW8POtVI/s320/jewishchurch.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKgNvraECIGNVG_1kejc964uVsn5tkx0EfVJ38DV_YTDnJ4yVtXIPwuI6jeCGZ7Bj1w7MAuf4mBw3S1hUgxlNQsFhX5Y3gDiS6XU5slCQfan8h6L34TTADA8Dii6MyjalzTaLM6ct484/s1600/jewishcem3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKgNvraECIGNVG_1kejc964uVsn5tkx0EfVJ38DV_YTDnJ4yVtXIPwuI6jeCGZ7Bj1w7MAuf4mBw3S1hUgxlNQsFhX5Y3gDiS6XU5slCQfan8h6L34TTADA8Dii6MyjalzTaLM6ct484/s320/jewishcem3.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;">Old Jewish Cemetery </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6U12kmCFcyPFeJiaLYSBTFAszBmKTJUJYvNGdY_rKFyE7kvUwU_UkGI0PBiflQo4_wgt3c4eGWy-aMSdK-MndRj_mGWweMEGubNXkEsep826ds2oahO1CavfT1pRaope26OaNvUERAQ/s1600/dancing+building.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6U12kmCFcyPFeJiaLYSBTFAszBmKTJUJYvNGdY_rKFyE7kvUwU_UkGI0PBiflQo4_wgt3c4eGWy-aMSdK-MndRj_mGWweMEGubNXkEsep826ds2oahO1CavfT1pRaope26OaNvUERAQ/s320/dancing+building.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Dancing Building</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-BL-U9xwE3rPw4u49m3shzNDFZtU3tfQe5o68TsQR-IbFpnKt5ngtdwVEDVVcxMsBpFCE_qDo2wNHt7d6ZOZ5-dIjTACR8sEKtXRjdZT27xE4uI1-l7Z0o8S_NbKkru7tGygYrbxZSA/s1600/051_51.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-BL-U9xwE3rPw4u49m3shzNDFZtU3tfQe5o68TsQR-IbFpnKt5ngtdwVEDVVcxMsBpFCE_qDo2wNHt7d6ZOZ5-dIjTACR8sEKtXRjdZT27xE4uI1-l7Z0o8S_NbKkru7tGygYrbxZSA/s320/051_51.JPG" width="320" /></a></div><br />
But I digest. More Czech travel tips later. Now about that vegan food...<br />
<br />
The old Prague favorite, lifesaver and winner by a long shot is Country Life. CL started out as a real underdog in 1991, as the sole health food wholesaler in the entire Czech Republic. Today, it is the best-known veg restaurant around and still a health food store too (and a supplier to other places that have since started getting in on the action).<br />
The restaurant is buffet style and by weight (if you know Le Commensal in Toronto or Montreal, it's something close to that) and they always have a great spread of salads, proteins, fresh juices and great desserts. Last time we were there, we spotted Wife's <i>real</i> boyfriend Krispin Glover dressed all in black, with a briefcase, taking in the Country Life. Anyone know how to say "<i>Biff, you get your damn hands off of her!</i>" in Czech?<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSC_nRsPx2nzrJSKqE1H2lFRpQNGTKIHRAzplEBLMRF8EeaL_6ZMhLYinzDJ7p_rDpkQ-HDMGfwRj5oA8kYkcA5j_jFj0fxdn3T5fi29g5JEpYwRWOq8H9ZHiLsePExmVYe42Fa5AG5JE/s1600/4844865964_21ae698bbe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSC_nRsPx2nzrJSKqE1H2lFRpQNGTKIHRAzplEBLMRF8EeaL_6ZMhLYinzDJ7p_rDpkQ-HDMGfwRj5oA8kYkcA5j_jFj0fxdn3T5fi29g5JEpYwRWOq8H9ZHiLsePExmVYe42Fa5AG5JE/s320/4844865964_21ae698bbe.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> (Pilfered from the Internet. Thanks Internet!)</span></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
<div style="text-align: justify;"> Also, be sure to check out Lehka Hlava A.K.A. Clear Head (<a href="http://www.lehkahlava.cz/" target="_blank">LINK</a>). This vegetarian restaurant with a one of a kind design and atmosphere can be found in a fairytale-esque building built in 1410 located in Old Town, Borsov 2/280, Prague 1. Their menu is also as eclectic as the decor. Be sure to ask about their daily specials.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6-4qrS2pMYH902TiK5WGI1rURnEWnYCi66wSJYFOtKceJJjEjAcNEL6Vfh0NfiDA1_Il01R49ycZWnUou8MxPDTfBvwRgq6WNnu4huzvp7qCssQAzePWMJ8ulneRAe1Uom9q15GcuVE/s1600/clearhead.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6-4qrS2pMYH902TiK5WGI1rURnEWnYCi66wSJYFOtKceJJjEjAcNEL6Vfh0NfiDA1_Il01R49ycZWnUou8MxPDTfBvwRgq6WNnu4huzvp7qCssQAzePWMJ8ulneRAe1Uom9q15GcuVE/s320/clearhead.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMk-8nJZ9RmnFs7chczsqjyrQ4_kYSLu86V6GcEuzsb466m65AEJkRPWcY8d8i8UnOpMzyrC3DqifJ2ueRSY-8WDL-VvUzt-igVGEP9v8Gc-3uCDBtriurzOQX11-KA4L2qTwo_1vTPfk/s1600/bigbelly.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMk-8nJZ9RmnFs7chczsqjyrQ4_kYSLu86V6GcEuzsb466m65AEJkRPWcY8d8i8UnOpMzyrC3DqifJ2ueRSY-8WDL-VvUzt-igVGEP9v8Gc-3uCDBtriurzOQX11-KA4L2qTwo_1vTPfk/s320/bigbelly.JPG" width="320" /></a></div><div style="text-align: center;">A very satisfied customer</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yG2BReTtV1J1dET3RP-XxLs31ZUWHq5GX4frkC9iPr0_79bk81yGA3L2fi5EXGeBgyF-GCLaIxIzV_SHZuA_KshvhXrVxDQ7o7TpmFSK_eCKvXvknKIwQYpSArzadqkbkEmEvprPW8g/s1600/Clear+Head.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yG2BReTtV1J1dET3RP-XxLs31ZUWHq5GX4frkC9iPr0_79bk81yGA3L2fi5EXGeBgyF-GCLaIxIzV_SHZuA_KshvhXrVxDQ7o7TpmFSK_eCKvXvknKIwQYpSArzadqkbkEmEvprPW8g/s320/Clear+Head.JPG" width="320" /></a></div><div style="text-align: center;">Hangin' outside Clear Head</div><div style="text-align: center;"><br />
</div></div><div style="text-align: center;">---</div><br />
</div><div style="text-align: center;">Now, some other good stuff to add to your Czech List.<br />
See what I did there?<br />
<br />
<div style="text-align: center;"><b>REKOMANDO BOOKS & RECORDS (Prague 2)</b></div><br />
<div style="text-align: justify;"> Check out Rekomando, our friends' lovingly stocked lefty book and record store in their new location in Prague 2. They have great editions of books, and the widest selection of used and new records punk & hc records to be found in Prague. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"> <a href="http://www.rekomando.eu/clanky" target="_blank">Site</a> (CZ) / <a href="http://prague.tv/prague/shopping/record-shops/poli-pet:6349" target="_blank">More Info</a></div><br />
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<b>CESKY KRUMLOV</b></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"> For the love of Pete, man - get yourself to <span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;"><b><a href="http://en.wikipedia.org/wiki/%C4%8Cesk%C3%BD_Krumlov" target="_blank">Český Krumlov</a></b></span> in the South Bohemian Region. It takes a few trains and a few hours but you'll see one of the oldest untouched cities in Europe (13th Century) which survived time, war and destruction throughout all these centuries by its unassuming position in the mountain ranges and features Gothic, Renaissance and Baroque architecture all in the same place and still intact. And if you're a badass, get some friends and jump in the Vltava River. But be forewarned, boys - as illustrated below, your nards <i>will</i> shrink (Mladek not included).<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbV1wAJRNRheyFKYeVxTK8qbUtYvFnn-o28nVHQTbwdqdkNu8SUbdMGR4gVhS0XmJ635ByDkwPLmxvpV_Zo1LSJ8r2xhCMFmokmH4goSe42iJ-gAqbp8jMB0RXtGRziEW3mWvJEcBBZY/s1600/town3blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbV1wAJRNRheyFKYeVxTK8qbUtYvFnn-o28nVHQTbwdqdkNu8SUbdMGR4gVhS0XmJ635ByDkwPLmxvpV_Zo1LSJ8r2xhCMFmokmH4goSe42iJ-gAqbp8jMB0RXtGRziEW3mWvJEcBBZY/s1600/town3blog.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5mSUslKYtymYPVgI1-kpiIG59jWWiSLw-q2Qo2wtmYO3u3Kgv0mLQxl9NzZZd46DcwPcQGd58tt7T8-4RGhI_aRMgykjLGBaEG5eeBh7_3CjE7dqVucUBLqOvBvjkakue02zdhN75RE/s1600/boys.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5mSUslKYtymYPVgI1-kpiIG59jWWiSLw-q2Qo2wtmYO3u3Kgv0mLQxl9NzZZd46DcwPcQGd58tt7T8-4RGhI_aRMgykjLGBaEG5eeBh7_3CjE7dqVucUBLqOvBvjkakue02zdhN75RE/s320/boys.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Quick dip in the river </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5HvW1YYkTQs9pR5USHLHxtsQdoFfT5oxC8kz1y04Xz-IK1fcUPLnYSjzGKEClcY76Tbn_8xvv24jcUrm1XAGw9HiLyEZhATV0PC9IfVs-O4NqCGvTt5Jq17qOm1HpTHPgTONZDu4aIE/s1600/112_112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5HvW1YYkTQs9pR5USHLHxtsQdoFfT5oxC8kz1y04Xz-IK1fcUPLnYSjzGKEClcY76Tbn_8xvv24jcUrm1XAGw9HiLyEZhATV0PC9IfVs-O4NqCGvTt5Jq17qOm1HpTHPgTONZDu4aIE/s320/112_112.JPG" width="320" /></a></div><div style="text-align: center;"> A little nap after a long day of good times.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOl1lB5kNNYYT2VnqbYuDVkipOdFUB1tW3jmtEHRg-JTxv-X8Q7Qdp-jWq92xEEyAnS1iXyzsf1H0-Flrxel4s-D2BSHYzOl_JfYSsd44mkzSVQ0jhmPanSAn7Y5_sZ8xvz3B67BN3O4/s1600/train.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOl1lB5kNNYYT2VnqbYuDVkipOdFUB1tW3jmtEHRg-JTxv-X8Q7Qdp-jWq92xEEyAnS1iXyzsf1H0-Flrxel4s-D2BSHYzOl_JfYSsd44mkzSVQ0jhmPanSAn7Y5_sZ8xvz3B67BN3O4/s320/train.JPG" width="320" /></a></div><div style="text-align: center;"> Train ride home</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHgUZJfKjJleuKldMPyUIoXQQGiTyOm9k_rfaA2DWe5alEPalYbhUwRZtfL3W-Sf_SPQ-3I6oFx1ccf502TZs1akMnGcYg5u9CCTHTzdLGT49FeldsKu0CC46GoeXHuKGb6t_HVJuWaA/s1600/turret.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div> When in Czesky Krumlov stop in at Laibon (<a href="http://translate.google.ca/translate?hl=en&sl=cs&u=http://www.laibon.cz/menu&ei=s7RbT_rgM-Lt0gH994DAAg&sa=X&oi=translate&ct=result&resnum=1&ved=0CCYQ7gEwAA&prev=/search%3Fq%3Dhttp://www.laibon.cz/menu%26hl%3Den%26client%3Dfirefox-a%26hs%3DPNo%26rls%3Dorg.mozilla:en-US:official%26prmd%3Dimvns" target="_blank">LINK</a>), a vegetarian restaurant located in a stone house that dates back to the 1500's. Head out to the back and enjoy your meal overlooking the river and the city. Unfortunately I cannot find my photos. I actually shot them on film when I went, so you will just have to check out the website. <a href="http://translate.google.ca/translate?hl=en&sl=cs&u=http://www.laibon.cz/menu&ei=s7RbT_rgM-Lt0gH994DAAg&sa=X&oi=translate&ct=result&resnum=1&ved=0CCYQ7gEwAA&prev=/search%3Fq%3Dhttp://www.laibon.cz/menu%26hl%3Den%26client%3Dfirefox-a%26hs%3DPNo%26rls%3Dorg.mozilla:en-US:official%26prmd%3Dimvns" target="_blank">Photos</a>, <a href="http://translate.google.ca/translate?hl=en&sl=cs&u=http://www.laibon.cz/menu&ei=s7RbT_rgM-Lt0gH994DAAg&sa=X&oi=translate&ct=result&resnum=1&ved=0CCYQ7gEwAA&prev=/search%3Fq%3Dhttp://www.laibon.cz/menu%26hl%3Den%26client%3Dfirefox-a%26hs%3DPNo%26rls%3Dorg.mozilla:en-US:official%26prmd%3Dimvns" target="_blank">Menu</a><br />
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One more stop before heading home.....<br />
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<div style="text-align: center;"><b><span style="font-size: small;"><span dir="auto">Kutná Hora</span></span></b></div>Located in the central Bohemia region and built around 1142, this beautiful town boasts one of the most interesting Ossuaries in the world - Sedlac Ossuary, also know as the Church of Bones. Located beneath the Cemetery Church of All Saints in Sedlec, a suburb of Kutna Hora, it is artistically decorated with more than 40,000 human bones. Rumor has it that the task of stacking the bones was given to a half blind monk. Around 1870, woodcarver František Rint was hired to organize the bones and here are the results. This has nothing to do with veganism but is a <i>definite</i> must-see. -B<br />
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<span id="goog_568148435"></span><span id="goog_568148436"></span> </div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-64027595623592385322012-03-11T09:34:00.002-07:002012-07-20T07:47:45.311-07:00Confessions of a Saltoholic I will take chips (not the baked kind - the greasy, salty, msg laden kind) over chocolate or sweets any day. I love salty snacks and have tried to curb my chip eating habit by replacing them with what I thought was a better choice. Roasted and salted fava beans, green peas, sesame crackers, corn nuts, trail mixes....the list goes on, but I realized they are all just as bad and unhealthy as chips, especially if they are the "bulk barn" kind and not "organic". They're loaded with <a href="http://www.hc-sc.gc.ca/fn-an/securit/allerg/fa-aa/allergen_sulphites-sulfites-eng.php" target="_blank">sulphites</a>, <a href="http://www.hc-sc.gc.ca/fn-an/nutrition/sodium/index-eng.php" target="_blank">sodium</a>, <a href="http://www.hc-sc.gc.ca/fn-an/securit/addit/msg_qa-qr-eng.php" target="_blank">MSG</a> and <a href="http://www.cbc.ca/news/background/foodsafety/additives.html" target="_blank">tartrazine</a>. I have provided links for each of these addi(c)tives just in case you aren't sure what they are or why they are bad for you, especially if you are someone like me who has IBS and a host of <a href="http://www.whfoods.com/genpage.php?tname=faq&dbid=30" target="_blank">food sensitivities</a>. I would get crampy stomach aches, headaches and skin reactions from eating foods with these. So to try and stop my bad salty snack habit I started making my own. This way I can control the amount of salt, oil and ingredients that go into what I eat. Below are a few recipes that turned out quite good and are a terrific replacement for chips and the like. Even if you don't have salty snack issues, food sensitivities or stomach problems these recipes are delicious enough for anyone to enjoy. -B<br />
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<b>1) Kale Chips</b><br />
<b>* </b>Note: This is a dehydrator recipe. If you don't have one you can bake these in the oven but you won't get the same texture.<br />
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<b>Ingredients</b>:<br />
bunch of Kale<br />
1 sweet red pepper<br />
nutritional yeast or ground cashew (for cheesy flavour)<br />
Braggs Liquid Amino Acids<br />
garlic powder<br />
sweet Spanish paprika<br />
olive oil<br />
half lemon fresh lemon<br />
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*Note: I haven't added any measurements for the ingredients because this is a "just wing it" kinda recipe. Mostly you just go by your taste.<br />
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Prep:<br />
- Wash kale well. Chop off stems and cut into pieces. I usually cut fairly large size pieces because they tend to shrink.<br />
- If you are using cashews, grind to make powder (about a 1/4 of a cup worth).<br />
- Wash red pepper. I used a <a href="http://www.ninjakitchen.com/NinjaMasterPrepPro.shtml?tabID=detailsCont" target="_blank">Ninja</a> to chop this. You can also use a Magic Bullet or blender. You kinda want a bit liquid so using a food processor or chopping wont work a s well. You want to be able to pour the pepper juice and chunks on the kale.<br />
- Throw chopped kale and pepper into large bowl.<br />
- Squeeze lemon over kale.<br />
- Drizzle olive oil as much or as little as you like.<br />
- Toss kale and red pepper so oil is evenly distributed.<br />
- Sprinkle on spices. Again, as much or as little as you like.<br />
- Sprinkle on cashew powder of nutritional yeast (I used 1/2 cup) . Just sprinkle on until you think the kale in sufficiently covered.<br />
- Give it a good toss making sure everything is evenly distributed. Get you hands in there if you need to.<br />
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*Note : I am using a <a href="http://www.salton.com/products/view/specialty-products/DH-1043" target="_blank">Salton</a> dehydrator for this. This is a pretty basic one. It has one setting: On/Off. It's fine for most of your dehydrating needs except however, for drying peas. They fall through the cracks in the tray. It's pretty inexpensive to buy new (around $50 or you can try Craigslist which is what we did. Most people use them once or twice then get rid of it). Some dehydrators are more fancy and way more expensive. Like the <a href="http://www.greenhealthcanada.com/Excalibur_Dehydrators.html" target="_blank">Excalibur</a>. <br />
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- Turn on and pre-heat for 5 minutes<br />
- Evenly space kale pieces on racks. (don't stack kale pieces on top of one another)<br />
- Cover with lid and turn on dehydrator. I checked the manual for the times and it says 4-10 hours (pretty broad). I normally just let it dehydrate overnight so 6-8 hours should do it.<br />
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<b>2) Taro-rizer (Taro Root Chips)</b><br />
Taro root a tuber (or corm), also known as dasheen (West Indies), eddoe (India), and toran (Korea) is high in fiber and an excellent source of potassium, calcium, vitamin C, E and B as well as magnesium.<br />
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*Note; Some people with sensitive skin may have a slight reaction to juices secreted by the taro root so you may want to wear gloves or you can boil for a few minutes before peeling. Please also note that taro root is also very toxic in its raw state due to the presence of calcium oxalate so you <b>must</b> always cook it before eating. Never eat raw!<br />
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Ingredients:<br />
1 <a href="http://en.wikipedia.org/wiki/Taro" target="_blank">taro</a> - They are quite large so one should be enough for 2 people (Taro can be found in Asian supermarkets)<br />
sea salt (or himalayan salt)<br />
garlic powder<br />
olive or canola oil<br />
cracked black pepper<br />
Spray oil<br />
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Prep:<br />
- Pre-heat oven to 425°<br />
- Peel or cut off thick outer layer and wash well. Get that slimy white calcium stuff off. I threw the slices in a pots of water and boiled them for a minute (don't let them get mushy) first to get the calcium off. Drain and rinse well<br />
- Cut in to thin slices (1/8 inch thick)<br />
- Toss in large bowl. Drizzle on olive oil. Sprinkle on salt, pepper and garlic powder<br />
- Spray pan with a bit of oil. Place slices evenly on baking pan and bake for about 20 minutes or until desired crispiness.<br />
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<b>3) Lotus Root Chips</b><br />
Lotus can be found in Asian supermarkets or of course in Chinatown markets.<br />
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Ingredients:<br />
Lotus root usually comes with two attached together so you can use both.<br />
Olive oil<br />
Salt, pepper, garlic powder and sweet paprika (If you prefer something with a bit more bite add chile flakes or cajun spices)<br />
Spray oil for pan<br />
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Prep:<br />
- Pre- heat oven to 375°<br />
- Wash and peel root. If you are not using right away you can soak in water a a bit of lemon juice to keep it from browning. I boiled them first for a few minutes. Make sure to pat dry before baking.<br />
- Cut root into 1/8 inch slices<br />
- Place root in a bowl, sprinkle on olive oil, salt, pepper, garlic and sweet paprika.<br />
- Spray pan with a bit of oil. Place disks evenly on pan and bake for about 20 minutes. Turning them occasionally.<br />
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</div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-22529447533043834592012-03-10T09:09:00.002-08:002012-07-20T07:55:43.462-07:00Sheba Ethiopian (Toronto)<div style="text-align: justify;">
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<b>Sheba Ethiopian Cuisine (<a href="http://www.shebarestaurant.ca/" target="_blank">LINK</a>)</b></div>
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(this post is especially for Ebro - Next time you are in T.O.!) </div>
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Toronto has quite a few amazing Ethiopian restaurants that serve vegan dishes. M&B Yummy (exclusively vegan) and Addis Ababa, (both located in Parkdale) are killer. Ethiopian House (Yonge and Irwin) always gets great reviews although I've never eaten here personally and of course Sheba (on College just east of Bathurst). Sheba has a very warm atmosphere, friendly staff and usually play authentic Ethiopian music like Mulatu Astatke.<br />
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My favourite things about Ethiopian food are the exotic, aromatic spices (berbere) and that you get to eat everything with your hands! Pictured below is the veggie combo with just a little of everything. The entire meal is served on a large plate for communal eating and each dish is placed on <a href="http://en.wikipedia.org/wiki/Injera" target="_blank">injera</a> (a yeast risen flatbread that look like towels) which is served on the side and used to scoop up the veggies and beans. Here is a little description of what everything is. In the middle, salad with tomatoes, onions and oil and vinegar dressing. Starting at the top (by CC's hand) is Miser Wot (a spicy red lentil stew) one of my favourites. Next is Kik Wot (yellow split peas cooked in a red pepper sauce) and beside that is Kik Alicha (yellow split peas cooked with onions, ginger, garlic and tumeric). Then there is Gomen Wot (collard greens) and Tikel Gomen (cabbage and carrots). On the side to the left is Mama Shira, a mildly seasoned split chick pea stew. - B</div>
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</div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-8502813491352314182012-03-09T22:01:00.004-08:002012-03-21T10:42:06.000-07:00Rise Above Bakery (St. Catherines ONT)<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQ4ZDgwpX_cgi2lTJLHWGf-5-V8JZgikUGiRFAc8OhlYBSzBW8VnPrejNP3nBoNrWAb-kZW1adWKj0EX1aZWVSau3jNSzn3CeZlJzWlEo9VKDzb3Cw3gZmi4VTjJ1IcSpgQynYtiI4xE/s1600/riseabove1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQ4ZDgwpX_cgi2lTJLHWGf-5-V8JZgikUGiRFAc8OhlYBSzBW8VnPrejNP3nBoNrWAb-kZW1adWKj0EX1aZWVSau3jNSzn3CeZlJzWlEo9VKDzb3Cw3gZmi4VTjJ1IcSpgQynYtiI4xE/s320/riseabove1.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">(above photo courtesy of Rise Above site)</span></div><div style="text-align: center;"><br />
</div> Nestled somewhere 'twixt <a href="http://obsesszine.com/wp-content/uploads/2011/01/niagarafalls.jpg" target="_blank">Niagara Falls</a> and the <a href="http://thebluebrick.files.wordpress.com/2011/06/untitled_panorama1.jpg" target="_blank">wreckage of the tall ship off the QEW</a>, a brave young man is listening to his spirit guide (Eagle? Wolf? Badger?) and going solo with his vision of making delectable vegan treats in a town not known for it's vegan options (like <i>having any, at all</i>)...</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PRkVD9WNpXzdrwY86FO8Fo6IMYx2R0AyLpO1m8bfK7Hl7TEnc5N2Iekyv2XxamxIhelOACasl9UZhp1MmcO3S7kczl3_2NJW69sidag5OjAzCYI0wYTIPN8mqhI_cSrVZx3kmBYzQ_o/s1600/IMG_0816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PRkVD9WNpXzdrwY86FO8Fo6IMYx2R0AyLpO1m8bfK7Hl7TEnc5N2Iekyv2XxamxIhelOACasl9UZhp1MmcO3S7kczl3_2NJW69sidag5OjAzCYI0wYTIPN8mqhI_cSrVZx3kmBYzQ_o/s320/IMG_0816.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5Vyq5wXo0doFkd6mvOHeUdiMESJp_1aNlxuLAPOFY5bvN_tsAZTcDEoDw1kUQhOpBLoexjQcpCsoR4mubqglZbGkKVZ0ijquPs0erc6OE4xOEuFst-kpdaVcZtR9lIdEu0F_xbzys7s/s1600/IMG_0824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5Vyq5wXo0doFkd6mvOHeUdiMESJp_1aNlxuLAPOFY5bvN_tsAZTcDEoDw1kUQhOpBLoexjQcpCsoR4mubqglZbGkKVZ0ijquPs0erc6OE4xOEuFst-kpdaVcZtR9lIdEu0F_xbzys7s/s320/IMG_0824.JPG" width="320" /></a></div><div style="text-align: center;"> ...Your host, Kyle Paton Esq. </div></div><div style="text-align: justify;"><br />
Kyle is one of those rare kind of eccentric vegan punk kids (Jah Bless them) who gets grandiose notions in their head like we all do, but then somehow makes them actually happen in real life, against all odds. Kyle opened Rise Above in a tiny space off of a back alley in downtown St. Catherines a few years ago, hosting monthly dinners and honing his superb ability to make vegan donuts and desserts. And we're not talkin' about your vegan hippy-ass, sawdust-tastin', no-egg-replacer-usin', good for nothin' date squares...we're talkin 'bout some real down and dirty shit: Chocolate Peanut Butter Cups, Brownies, Blondies, Chocolate Croissants, Cinnamon Buns and what is probably their most killer move (and Le Wife's fave) - chocolate or cherry cheesecake in a mason jar. And the donuts, as always, are killer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpQwAMamk3mXWeNDJTSV9k1VN4fWAMHEyob6YG1liVeh4SYe32NRwa_hzFyi4gq21kZGavO8MmYcixn-i2Kq0CmRpaF63kuxv3aVq-rJjm0kjY-VI217bTdOfJ4nmyjTdZJJmVqrLpCU/s1600/Rise+Above+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpQwAMamk3mXWeNDJTSV9k1VN4fWAMHEyob6YG1liVeh4SYe32NRwa_hzFyi4gq21kZGavO8MmYcixn-i2Kq0CmRpaF63kuxv3aVq-rJjm0kjY-VI217bTdOfJ4nmyjTdZJJmVqrLpCU/s320/Rise+Above+2.JPG" width="320" /></a></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywOj2abdxTJrsrCjMUS9pip5EtXyOdgYQ4TqYSSmejTmTYsApeJwGfEYgkiX4yYWprRILz8dkHCxK0FOuhU8Uf9C7xZpPkSlFQYOkrWmr5Xmi5nTi0RMIgp1MrlaCGtYEKrc20q7pZtM/s1600/Rise+Above+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywOj2abdxTJrsrCjMUS9pip5EtXyOdgYQ4TqYSSmejTmTYsApeJwGfEYgkiX4yYWprRILz8dkHCxK0FOuhU8Uf9C7xZpPkSlFQYOkrWmr5Xmi5nTi0RMIgp1MrlaCGtYEKrc20q7pZtM/s320/Rise+Above+1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNlfX7o4W02O-9tIx7UEGr_EhkkizMpSX38FSFCFvPYyNfm0b-5_h-ipTsxW0V7LZ1NUPB-306vbNq5xZRCSqfov6d41zBunY9r66dMuUqFGkvzc9vBwnESM5fbTwtK6YbBuLQm1QvmA/s1600/booblondie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNlfX7o4W02O-9tIx7UEGr_EhkkizMpSX38FSFCFvPYyNfm0b-5_h-ipTsxW0V7LZ1NUPB-306vbNq5xZRCSqfov6d41zBunY9r66dMuUqFGkvzc9vBwnESM5fbTwtK6YbBuLQm1QvmA/s320/booblondie.jpg" width="320" /></a></div><div style="text-align: center;"> Ginger Balls approves this message!</div><div style="text-align: center;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"> His new location is a full-sized restaurant with a complete <a href="http://artisandoughnuts.blogspot.com/p/menu.html" target="_blank">menu</a>. If you have the means and live in Southern Ontario, make the trip. If you are from further out and passing through anywhere between Buffalo and Toronto or east of it, look Rise Above up and call ahead so they know you're coming. It's seriously worth it. Is 'Scrumdiddleyicious' even a word? Well that's between you and your Spirit Guide. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFjR_6Vr_irKN50vUID3OxKtAFKg4xPwpu9O4_MLKcIaNs-w5mVVAw-hwVv38zB5FxOd5_eUoen8DVRGB89AWcrJSt6synLHetqLC58BtrEOGOK8G6tp_b4Z5Ui0sBqkzpYlObsx5Xu8/s1600/IMG_0814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFjR_6Vr_irKN50vUID3OxKtAFKg4xPwpu9O4_MLKcIaNs-w5mVVAw-hwVv38zB5FxOd5_eUoen8DVRGB89AWcrJSt6synLHetqLC58BtrEOGOK8G6tp_b4Z5Ui0sBqkzpYlObsx5Xu8/s320/IMG_0814.JPG" width="320" /></a></div><div style="text-align: center;"> <span id="goog_1490697171">---</span></div><div style="text-align: center;"><br />
<span id="goog_1490697171">More info & contact: <a href="http://artisandoughnuts.blogspot.com/" target="_blank">Rise Above Site</a></span><br />
<span id="goog_1490697171">Check out their <a href="http://artisandoughnuts.blogspot.com/2012/02/sunday-brunches.html" target="_blank">Sunday Brunches</a> </span><br />
<span id="goog_1490697171">Check out their <a href="http://artisandoughnuts.blogspot.com/p/menu.html" target="_blank">Menu</a></span><a href="http://maps.google.ca/maps?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&q=120+St.+Paul+St.+St.+Catharines,+ON&um=1&ie=UTF-8&hq=&hnear=0x89d3504d2add75ab:0x77fa33b43e39c96c,120+St+Paul+St,+St+Catherines,+ON+L2R+3M4&gl=ca&ei=sWhbT6LnOsjf0QHUquXODw&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CCEQ8gEwAA" target="_blank"><span id="goog_1490697171"> </span></a><br />
<a href="http://artisandoughnuts.blogspot.com/p/menu.html" target="_blank"></a><a href="http://maps.google.ca/maps?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&q=120+St.+Paul+St.+St.+Catharines,+ON&um=1&ie=UTF-8&hq=&hnear=0x89d3504d2add75ab:0x77fa33b43e39c96c,120+St+Paul+St,+St+Catherines,+ON+L2R+3M4&gl=ca&ei=sWhbT6LnOsjf0QHUquXODw&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CCEQ8gEwAA" target="_blank"><span id="goog_1490697171">Location/Directions</span></a></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-80950697729474343512012-03-09T20:56:00.004-08:002012-03-10T09:12:09.089-08:00Hogtown Vegan (Toronto)<div class="separator" style="clear: both; text-align: center;"><b>Hogtown Vegan <a href="https://www.facebook.com/TheHogtownVegan#%21/photo.php?fbid=292326187471336&set=pu.211055032265119&type=1&theater" target="_blank">(LINK)</a></b> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Philly "Cheese Steak", Pulled Unpork Sandwich, Unchicken Sandwich and The Fries Supremacy. Have I got your attention yet? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiMMITdCSjZhlLOuH2DirVKFaPqZLsM_fKndoWh8qQ1IZOL-CaGWJYYpGDifmOCNgd-Z2ZDxvU7CZaFC2O0W8oqIAfa0xzBRKOk6909oi1uVQHoabiMhvpIRwSfMYsbPWY4QTzjDnKAc/s320/philly.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSaY_FZAw-V8q0X8us7KGjnQ8xpVyO4CbT2zMJNBm3iU-xlxg8EMMYRtlImglCsJychNN2-TUEB1CHBvd6l1HRSmObkfUaEEAg7Zaqd8oRrjBnCNUnY0EMeTge1y9ARKu9_9BLgh0nr0/s1600/unpork.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSaY_FZAw-V8q0X8us7KGjnQ8xpVyO4CbT2zMJNBm3iU-xlxg8EMMYRtlImglCsJychNN2-TUEB1CHBvd6l1HRSmObkfUaEEAg7Zaqd8oRrjBnCNUnY0EMeTge1y9ARKu9_9BLgh0nr0/s320/unpork.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZ2DpNhXllF2bSOQkyrqmQ-NDUVghHKx257Y4nWGw0qshe4ruysMv00g9QRuHuNnSZwy0yg4YlwRaVPFiBMIcqk94lpg0X-3Tfau0tk-lhafkv5GQ3W3sEwLas5YIJv118Bef557Sgrw/s1600/supremecy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZ2DpNhXllF2bSOQkyrqmQ-NDUVghHKx257Y4nWGw0qshe4ruysMv00g9QRuHuNnSZwy0yg4YlwRaVPFiBMIcqk94lpg0X-3Tfau0tk-lhafkv5GQ3W3sEwLas5YIJv118Bef557Sgrw/s320/supremecy.jpg" width="320" /></a></div><div style="text-align: center;"> ....ABOIOIOIOIOINNNNNNG!!!!</div><div style="text-align: center;">Honorable Mention: "Chicken" & Waffles / Mushroom Po' Boy</div><div style="text-align: center;">All Vegan...all the time! Need I say more?</div><div style="text-align: center;">The End.</div><div style="text-align: center;">(B&CC) </div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-34539859762680207372012-02-14T09:37:00.014-08:002012-07-20T08:07:28.842-07:00Soyrizo Loco<div style="text-align: justify;">
Do you have a husband who is crazy for soy chorizo? Is your freezer full of a dozen packages of this stuff and are not quite sure what to do with it? Well.......let me give you some suggestions. I had to figure out what to do with all this soy chorizo before it went bad. You can only get this at Trader Joe's so if you are Canadian like us and loco for soyrizo like CC, you need to stock up every time you go Stateside. I have a few recipes I can share now, but I suspect there will be more in the next coming months once CC hits the road again.</div>
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<b>*Warning*</b> If you haven't tried this stuff yet I need to tell you in advance that it is addictive - proceed with caution! P.S. These are not "low cal" recipes. Just sayin'.<br />
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<b>*Recommended listening for soyrizo partying;</b></div>
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Wipers - Over The Edge</div>
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Suicide -Suicide</div>
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Nine Nine Nine - High Energy Plan</div>
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<b>1) Soy Chorizo And Collards On Baked Potato</b></div>
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What you will need for a 2 person dinner (double and triple as needed):</div>
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- 1/2 package of soy chorizo</div>
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- about 5 leaves of collards</div>
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- 1 small or med size onion (depending on how much you like onions)</div>
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- 2 med size baking potatoes or yellow potatoes or yams- go crazy</div>
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- about a tbls olive oil- plus a bit extra</div>
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- white button mushrooms - as many as you like (optional)</div>
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- <span style="color: #990000;"><a href="http://www.daiyafoods.com/products/mozza.asp" target="_blank">Daiya</a></span> cheese or vegan cheese for top or <span style="color: #990000;"><a href="http://www.tofutti.com/ss.shtml" target="_blank">Toffutti</a> </span>sour cream or vegan sour cream</div>
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- garlic powder, pepper, hot sauce (optional)</div>
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<b>Directions:</b></div>
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- Pre-heat oven to 450°</div>
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- Clean and prep potatoes.</div>
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- Stab potatoes a few times with a fork so they don't explode, then place on baking pan.</div>
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- At this point you may want to lightly brush on some oil (or use a bit of vegan margarine) on the potato so it wont dry out. </div>
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- Bake potato for 30-40 minutes (check occasionally to see if it's ready- some ovens may vary)</div>
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- While potatoes are baking begin prepping collards. Wash off all the dirt and grit and chop off stems (if you don't like the thick vein in the middle of the leaf you can cut that out as well). Stack all 5 leaves together, roll leaves like a cigar then cut into strips. Set aside.</div>
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(*Note: If you choose vegan sour cream for your topping you may want to cook your collards and chorizo 15-20 minutes before potatoes are ready because you will want everything hot. If you choose to top with vegan cheese you can prep all this all and let the collards and chorizo sit in warm pan then add mix to potato, top with vegan cheese and warm and melt in the over for a few more minutes.)</div>
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- Next, clean and chop mushrooms. Chop onions into small pieces, then sautée onions in a pan with a tbsp of oil on high until they are golden brown.</div>
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- Remove casing from soy chorizo and sautée in pan with onion for approximately 30-60 secs.</div>
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- Add collards and any of the extra spices listed above (*note: you may also want to add a bit of water to to allow collards to steam - not much - 1/4 cup add as needed). Cover pan with lid and reduce to low heat and let the collards soften up. This should take about 10 minutes or so (check occasionally - you don't want anything to burn). Let all the flavours of the soy chorizo and onions mix with the collards. </div>
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- Once potatoes are ready, remove from oven, make an incision down the middle of potato and open it up a bit. Spoon chorizo and collard mix on to potato - top with vegan sour cream. If using vegan cheese, add cheese top and pop it back in the oven for a few minutes to melt cheese. </div>
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<b>2) Soy Chorizo Shepherd's Pie</b></div>
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<b>Here is what you what you will need:</b></div>
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- 1 package of soy chorizo</div>
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- 2 med yams</div>
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- 1 bunch of kale </div>
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- 2 small onions</div>
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- 2 cloves garlic</div>
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- 1tsp. oil (olive)</div>
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- 1 tsp. (or more if you like) of vegan margarine </div>
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- 1/4 cup of non-dairy milk </div>
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- sweet spanish paprika (optional)</div>
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- Cholula Hot Sauce</div>
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- Salt / Pepper</div>
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You will need 1 pot, 1 sautée or frying pan with lid and one round baking dish or a smaller rectangular baking dish.</div>
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<b>Directions:</b></div>
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- Pre-heat oven to 425°</div>
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-YAMS: Clean and prep yams. You can leave the skin on for more fibre if you want. Chop into small cubes so they boil faster. Fill a med sized pot with enough water to cover potatoes + a bit more then boil potatoes until soft. Once potatoes are cooked, drain water, add non-diary milk, vegan margarine, salt and pepper. Mix, and mash. Set aside.</div>
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-KALE: While waiting for the yams to cook begin p<span style="text-align: left;">repping kale. Wash well and chop off stems. Chop into largish size pieces. Set aside. Dice onions, chop or press garlic and add to sautée pan with 1 tblsp. of oil. Sautée onions and garlic until onions are translucent then add a splash or two of water and throw in the kale and add bit of salt and pepper. Cover and let the kale steam for a few minutes until slightly wilted. Stir occasionally. </span></div>
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<span style="text-align: left;">-Next, remove casing from soy chorizo and spread evenly on bottom of baking dish. Then layer kale and onion mix and spread mashed yams on top. Sprinkle a bit of sweet spanish paprika on top. </span></div>
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-Bake for aprox. 20-30 minutes.</div>
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<b>Note:</b> The pie below was actually made with collards instead of kale so if you prefer collards, substitute for kale. </div>
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<span style="text-align: left;"><b>3) Soy Chili</b></span></div>
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<b>Ingredients:</b></div>
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- 1 package soy chorizo</div>
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- 1 large can (796ml) stewed diced tomatoes</div>
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- 1 red and 1 green pepper</div>
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- 2 med onions</div>
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- 3-5 cloves garlic (depending on taste)</div>
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- 1 large yam</div>
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- 2 small zucchinis or 1 large </div>
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- A bunch of white button mushrooms - I usually use a whole package</div>
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- 1 can of corn</div>
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- 1 can of red kidney beans -540ml (optional)</div>
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<b>Spices:</b></div>
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- 1 tblsp cumin</div>
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- 2 tsp chili powder (chorizo is spicy but you can adjust chili powder to 1-2 tbls to make it spicier)</div>
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- 2 tblsp dried oregano</div>
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- 2 tsp coriander</div>
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- salt to taste: soy chorizo is loaded with sodium so taste it before adding more salt.</div>
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<b>Slow Cooker Method</b></div>
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- Dice onions. Chop or press garlic and then sautée in pan until golden brown. Set aside.</div>
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- Wash and chop yam into cube size pieces (I leave the skin on)</div>
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- Wash and dice mushrooms, zucchini, red and green peppers.</div>
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- Add diced tomato to slow cooker pot, then add onions garlic and spices. Stir. Add all veggies including canned corn and beans (<b>drain & rinse first).</b> Give it a stir. Cook for 2-4 hours on low. (I think all slow cookers are slightly different so check the times- I used the Wolfgang Puck digital so it's the "slow cook" setting. </div>
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<b>Stovetop</b> </div>
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If you don't have a slow cooker you can use large (5.4 litre) pot and cook on the stove. Cook on low heat or simmer for an hour, stirring and checking occasionally. </div>
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<b>4) Soy Chorizo Hot Cheese Dip</b></div>
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I made this for an xmas party. Veg as well as meat eaters loved this. Unfortunately I don't have a picture. It was all gone before I remembered to snap a photo. That's a good sign though. Right? </div>
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<b>Ingredients:</b></div>
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- 1 package of soy chorizo (You can probably use Yves Veggie Ground and spice it with taco seasoning. I am sure that will work just as good.)</div>
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- 1/2 green pepper and 1/2 red pepper </div>
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- 1 container of toffutti cream cheese</div>
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- 1/2 cup Daiya chedder flavor (you can add more if you like) </div>
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- 1/4 cup toffuti sour cream <br />
<span style="background-color: white;">- 2 med onions</span></div>
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- 2-5 cloves of garlic (this depends on much you like garlic)</div>
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- 1 tbls olive oil</div>
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*Note: I didn't add extra spices or salt. I just used the chorizo flavour but you can add chili flakes, salt, cilantro etc.</div>
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I prepared this in a slow cooker but I am sure you can make it in a pot on the stove. I would just keep in on low heat and stir lot so it doesn't stick to bottom of pot.</div>
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<b>Directions:</b></div>
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- Sautée onion and garlic in some 1 tbsp olive oil until translucent or light brown.</div>
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- Once the the onions and garlic are ready throw everything in the pot and heat it up. I use "slow cook" for an hour but then stopped around once in started bubbling (15-20mins) then I set the slow cooker to "keep warm". Stir it often. </div>
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- Serve with, tortilla chips, bread, garlic bread, crackers.</div>
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*** A Friend just sent a photo for this post</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7UG9VZGiH8rk08bwFvRArzLlyzPhNJ0HUnyvmevue7t2gSWTE5-rB2AuGocNIQKyZlKsYZ_6e2f-K3LG800q44AgUxcjaLfEl4ySsDnwmJ6vHBdaVMdI-uw7h1jYwDagwCWGctubrGM/s1600/CheeseHot1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7UG9VZGiH8rk08bwFvRArzLlyzPhNJ0HUnyvmevue7t2gSWTE5-rB2AuGocNIQKyZlKsYZ_6e2f-K3LG800q44AgUxcjaLfEl4ySsDnwmJ6vHBdaVMdI-uw7h1jYwDagwCWGctubrGM/s320/CheeseHot1.JPG" width="320" /></a></div>
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Photo courtesy of J.Tetreau</div>
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<b>Stay tuned for more Soyrizo recipes. - B</b></div>
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<br /></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-77193090725684486522012-02-05T18:47:00.006-08:002012-03-13T06:27:53.945-07:00Legit Southern Style Collard Greens<div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmkeSk_S-8zE6_vbm0p7DdmCNLrK0T69TD-JsWGDXRE1Xt8d4eyl3-6ch8xTnz-YbVU1ORhvrR0lWlfUBI6v_ZczXOj0HF4GQ_Rho9JvdATxes04IVrQeC7WZ_RUd5hl6H-ErDFLNS3w/s1600/collardsmonkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmkeSk_S-8zE6_vbm0p7DdmCNLrK0T69TD-JsWGDXRE1Xt8d4eyl3-6ch8xTnz-YbVU1ORhvrR0lWlfUBI6v_ZczXOj0HF4GQ_Rho9JvdATxes04IVrQeC7WZ_RUd5hl6H-ErDFLNS3w/s320/collardsmonkey.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Brassica Oleracea, where have you been all my life?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> I'm gonna follow up that Soul Veg post with a collards recipe from some good friends in Greensboro, North Carolina because face it - it's the only move I have in that department. This one is for my boys in Low Sky and Torch Runner, who showed me how it's done.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> Collards have a really distinct taste, I definitely got hooked on them hard after this recipe. And once you get the hang, you can riff on this with any kind of leafy greens (beet greens work great too).<br />
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What You Need: greens, ham hocks, a pound of lard - SIKE! No. You need: Collard Greens, Onion, Garlic, <a href="http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html" target="_blank">Braggs</a>, <a href="http://www.cholula.com/hot_sauce_flavors/original_hot_sauce.php" target="_blank">Cholula Hot Sauce</a>, Earth Balance and black pepper.<br />
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</div><div style="text-align: justify;"> Get a medium pot. Dice an onion and some garlic (1-2 cloves) with Earth Balance (or whatever you use for oil) in the bottom of the pot and fry it, adding some Braggs and a few dashes of the Cholula (this is the crucial secret ingredient. It's vegan and in most supermarkets, usually with Mexican foods). Rinse and cut the ends off the stalks. Put the lid on that sucker. While it's frying, cut the collards into strips (personally I just grab the whole thing and just chop it all, including the stalks - there's tons of fiber in there). Your onions/garlic should be pretty fried by now. If it's too dry add some more Braggs. Add the collards, stir it all up, turn it down (to medium or lower) and let it simmer. The greens will absorb all the rest and shrink down like when you braise kale. This part doesn't take too long. Once they're soft, its your party. Add black pepper. It should be salty from the Braggs. You can play around with the amount of hot sauce you like, and how much or little oil/margarine you want to reach the desired greasiness. </div><div style="text-align: justify;">-CC</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyK8y46r_5SiBuCfpJT4bzZfOG95a5ivlGyv4RE3KtNh2QOgE0pmsfNtoqSW7edPE8fqP-DrMr6VI9Cb5e-N_-Sc5P4xLsK__I5BbfWofZV_Ho5WjOGppEKYXtZPLEo0ffdo8IIC8fr4/s1600/colyamrings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyK8y46r_5SiBuCfpJT4bzZfOG95a5ivlGyv4RE3KtNh2QOgE0pmsfNtoqSW7edPE8fqP-DrMr6VI9Cb5e-N_-Sc5P4xLsK__I5BbfWofZV_Ho5WjOGppEKYXtZPLEo0ffdo8IIC8fr4/s320/colyamrings.JPG" width="320" /></a></div><div style="text-align: center;">Collards served with homemade yam fries, onion rings and falafel and miso gravy.</div><div style="text-align: center;"><br />
</div></div><div style="text-align: justify;">*Good Stuff: Collards are high in vitamin C & soluble fiber and are positively lousy with the potent anti-cancerous nutrients Diindolylmethane and Sulforaphane. I know, right? You were thinking "but do they have any Diindolylmethane or Sulforaphane?" Gotcha covered, dawgs. </div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-14417973114449257552012-01-28T16:34:00.008-08:002012-03-10T09:10:56.461-08:00Bacchus Roti (Toronto)<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Toronto has some of the best vegan and vegetarian friendly restaurants around. So throughout this blog CC and I will be posting some of our favorite dishes from these restaurants. Hopefully we will turn you on to something new.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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</u></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Bacchus Roti (<a href="http://www.blogto.com/restaurants/bacchus" target="_blank">LINK</a>)</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: left;"></div><div><div style="text-align: justify;"><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"> Sweet, spicy, delicious and filling! Bacchus, a Guyanese and Barbadian restaurant located in the heart of Toronto's Parkdale neighbourhood serves up the most delicious veggie roti. I was introduced to this place back in 1995 when I first moved to Toronto. My meat loving friends always order the goat, shrimp with cheese or chicken roti, while I, having never even heard of roti and was not too keen on the sound of goat or shrimp or even chicken roti for that matter, decided to play it safe by ordering the potato, chana and spinach roti. That did it for me. This place is #1 in my books (and I have tried others - believe me). Below is a photo of the potato and chana roti with spinach and squash added in. This a killer combo. Seriously. -B</span></div><div style="text-align: justify;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br />
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</div><div></div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0tag:blogger.com,1999:blog-1823313956778896264.post-5203260772429839182012-01-28T16:08:00.000-08:002012-01-28T16:13:54.532-08:00Soul Vegetarian (Chicago - Atlanta - DC)<div style="text-align: justify;"> It's interesting to see how a lot of food is still regional, both culturally and geographically. Such is still the case with real-deal American soul food. Collards, kalebone, popcorn chicken, things I'd never have been exposed to even the <i>original</i> version of, let alone a healthy vegan one. They don't seem to cross the border into the Great White North. Soul Veg is...what's a nice way to say, off the beaten cracker-ass path? Not located near a Starbucks? No Wi-fi?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://cbk0.google.com/cbk?output=tile&cb_client=maps_sv&panoid=zu-BxJj9SRXIaYYOrLeK6A&x=0&y=0&zoom=3" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://cbk0.google.com/cbk?output=tile&cb_client=maps_sv&panoid=zu-BxJj9SRXIaYYOrLeK6A&x=0&y=0&zoom=3" width="320" /></a> Soul Vegetarian has been saving my vegan ass on the US road for over a decade. The three locations I've always frequented are the Chicago, DC and Atlanta ones, although looking into it now it seems there are Soul Veg's in Tallahassee, Houston and a host of cities internationally from Israel to Africa and West Indies. And in a related story, they represent a branch of the <a href="http://africanhebrewisraelitesofjerusalem.com/philosophy.html" target="_blank">African Hebrew Israelites</a> (it's complicated, go <a href="http://en.wikipedia.org/wiki/Black_Hebrew_Israelites" target="_blank">HERE</a> for the long version). Like Rastafarians, I can't say I agree altogether with their idea of what is and isn't sexually "natural", but I like their approach to food. Wanna stick to that? Great idea! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> Just one quick ramble, though:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> Historically, the places with the highest percentage of centenarians in the world have been poor rural farming communities - people who worked in fields and whose diet consisted mainly of the foods that were most economic to grow - greens and grains such as rice, which are easy to digest and full of iron, minerals and vitamins. Ironically, when you look at the foods that poorer people (of any stripe) have traditionally had the most immediate access to, there is less processing or additives and a lot of nutrition...potentially. By contrast, old school soul food - born out of the slavery era - was starchy, fatty and high in calories, comfort food that suited the needs of someone working long hours of forced labor. As a diet though, it left a whole generation of people at abnormally high risk of diabetes, strokes and heart attacks. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> As most purists will argue, making soul food healthy, without lard, is taking it out of context. I'm sure not in any position argue with that. But then, the context was <i>slavery</i>. Being safely out of that era, why associate a healthy approach with gentrification? Why would you carry forward the detrimental part of the tradition rather than tailoring it to do the best for the bodies and minds of the people eating it? This is Soul Vegetarian's mandate, and I like it. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Favorites: </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Atlanta: Country Fried Steak, Mac & Cheese and Broccoli. <a href="http://www.urbanspoon.com/r/9/120445/restaurant/Poncey-Highlands/Soul-Vegetarian-II-Atlanta" target="_blank">LINK</a> - <a href="http://maps.google.ca/maps?um=1&ie=UTF-8&q=soul+veg+652+N+Highland+Ave+NE&fb=1&gl=ca&hq=soul+veg+652+N+Highland+Ave+NE&cid=0,0,8899905589688485769&ei=5YskT6wTqd7RAZiO_e8I&sa=X&oi=local_result&ct=image&ved=0CBQQ_BI" target="_blank">MAP</a></div><div style="text-align: justify;">DC: Breakfast Wraps (weekends only sucker!) <a href="http://washingtondc.menupages.com/restaurants/soul-vegetarian-cafe/menu" target="_blank">LINK</a> - <a href="http://maps.google.ca/maps/place?um=1&ie=UTF-8&q=soul+veg+DC&fb=1&gl=ca&hq=soul+veg+DC&cid=17664405465869577526" target="_blank">MAP</a></div><div style="text-align: justify;">Chicago: BBQ Protein Tidbits, BBQ Twist Sandwich. <a href="http://chicago.menupages.com/restaurants/soul-vegetarian-east/menu" target="_blank">MENU</a> - <a href="http://maps.google.ca/maps/place?um=1&ie=UTF-8&q=soul+veg+atlanta&fb=1&gl=ca&hq=soul+veg&hnear=0x88f5045d6993098d:0x66fede2f990b630b,Atlanta,+GA,+USA&cid=8899905589688485769" target="_blank">MAP</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">*Honorable Mention: If you're in DC, another great spot just down the street from SV is <a href="http://maps.google.ca/maps/place?um=1&ie=UTF-8&q=soul+veg+atlanta&fb=1&gl=ca&hq=soul+veg&hnear=0x88f5045d6993098d:0x66fede2f990b630b,Atlanta,+GA,+USA&cid=8899905589688485769" target="_blank">Everlasting Life</a> (<a href="http://www.everlastinglifecafe.com/" target="_blank">LINK</a>). The mac & cheese will blow your mind.<br />
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CC</div>The Bad Seedshttp://www.blogger.com/profile/03653123527674209431noreply@blogger.com0