Wednesday, June 21, 2006

UK? Okay!

Did you know my little brother and I are flying off to Glasgow in nine days?
Yep, the day after my ultra stress-inducing oral exam, I'm hopping on a plane to spend three and a half weeks out of the country.

I'd like to take this opportunity to exploit this blog audience and ask if any of you can make any UK recommendations. The basic itinerary includes time in Glasgow, Edinburgh, Aberdeen, Dumfries, Forres (experiencing a week at the long standing intentional commuity Findhorn), as well as Bath and Liskeard down in England. Ever been there?

Gimme what you got: vegetarian restaurants, health food stores, beautiful parks and other sites (preferrably not so touristy), where to get things that're cheaper in that part of the world - like Rowan yarns... and Camper shoes, are they cheaper over there? Great Britain's close enough to Spain....

Thanks all!
Friday, June 16, 2006

Just press it

Oops! Sorry about last week, folks. With this recent move I don't have the internet access I had not long ago. Here's a recipe I'm sure you'll enjoy.

Colourful Pressed Salad

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To start, it'd be especially helpful if you had one of the most impressive kitchen tools I know of - a mandoline. I'm not talking about the musical instrument here, but a super-sharp slicer (watch those fingers!). I hear OXO makes a great one, but I went to China Town and picked up a cheaper model - called a benrinner - for about 30 bucks.
This recipe's a bit of an adaptation of one found in
The Hip Chick's Guide to Macrobiotics by Jessica Porter - a great, accessible, conversational-toned intro to a healthful Eastern diet. Leave it to the Macrobioticas to come up with a smart way to make beautiful raw red cabbage more digestible and flavourful - just press it.

1 cup thinly sliced red cabbage
1 1/2 cups thinly sliced nappa cabbage
1 1/2 cups matchstick-thin-cut carrots
1 1/2 cups thinly sliced Granny Smith apple
1/2 - 1 cup minced flat-leaf parsley or dandelion leaves
1 tsp. sea salt
1/2 tsp. umeboshi or brown rice vinegar (optional)
1 or 2 pinches dulse flakes
1/3 cup chopped toasted walnuts

Get out your mandoline or a good, sharp knife and start prepping those vegetables.
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Slice 'em as thin as you can. (No, I haven't had a jump in testosterone levels recently, these are Michael's hands.)

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I put the sliced cabbages, carrots, apple, and the herb of choice (parsley or dandelion leaves) in a small skillet because of its flat bottom.

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Add the sea salt and toss. Cover it all with an inverted plate

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and press (we tried a few different weights: plate > cast-iron saucepan > bottle of water then plate > cast-iron saucepan > bowl of apples) for about half an hour (or a bit longer), until some water has smooshed out. Transfer to a strainer (discarding the water) and rinse. Squeeze salad and put it in a bowl. Toss with vinegar (if desired), dulse flakes and walnuts.
Serves about 4.

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Friday, June 02, 2006


Texture like a muffin, shape like a cookie.
I made these for my house cooling party (yes, not only am I moving to Montreal in September, but I have to move today to a different part of Toronto) last Friday, and they were far better than the Lime Coconut Cake (from Ripe #4) I accidentally added too much oil to.

Banana Date Mookies

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1/2 cup packed pitted dates (about 18 dates)
1/4 cup just-boiled water
2 bananas
1/4 cup coconut oil, at room temperature

1 cup spelt flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups rolled oat flakes
zest of one organic lemon or orange

Preheat oven to 350oF. Pour the water over the dates and allow to soften for 10-15 minutes. In the meantime, grab a large bowl and whisk together the flour, baking soda and cinnamon. Stir in the oat flakes and zest.

In a blender or food processor, blend together the dates with soaking water, bananas and oil. Fold the banana-date mixture into the dry ingedients and stir just until all the flour is absorbed.

Spoon batter onto a lightly oiled or parchment paper-lined baking tray. Bake for about 10 minutes (they'll be soft, but that's okay). Place on a rack to cool - or better yet - eat 'em warm. Makes about 3 dozen mookies.

Quit'cher lurking! Say hi. I missed you last week.

"Domestic affair... do you think it's a funny title?" I asked a friend.
"Funny ha-ha?" she responded, "well, no not really."
"But 'domestic affair', it's like what's going on in the nation, but it's also me, being drawn to all these domestic tasks - knitting, cooking, caring for small children..." I tried to explain.
"I like that it has the word affair in it," she concluded.

jae's first book!

Get It Ripe cover Have you seen my award-winning whole foods cookbook Get It Ripe: a fresh take on vegan living (Arsenal Pulp Press, 2008)? Keep your eyes peeled for it!
To join the Facebook group for the book, go here.


about the blog:

about the cookbooks:

While I love hearing from you, and read each and every one of your e-mails, please understand that I just cannot respond to all of them due to the rate at which they're coming in these days!

If you have a question, I might have already answered it here.

in the press

live in person!

come see me:
* Vida Vegan Con in Portland, OR, August 26-28, 2011.

...but better yet, check the calendar for details!



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