The Global Carrot

Banana Berry Pancakes

2009-12-06T16:23:00.000-08:00

Here is a recipe that I dramatically altered from All Recipes. It was originally a banana pancake recipe, but I removed some banana, added whole wheat, took out the dairy, added frozen berries, and halved the sugar.

Banana Berry Pancakes

1/3 cup frozen or fresh berries (blueberries, raspberries or blackberries)
1 medium sized banana
1 cup vanilla soymilk
2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. sugar
1 large egg
little less than 2 T canola oil
1/4 cup whole wheat flour
1 cup unbleached white flour

Mash the banana in a medium sized bowl and add soymilk, egg, oil, and sugar. Mix well. Add the white flour and stir in the whole wheat flour, salt, baking powder and finally the berries.
Heat the pan to med-high and coat liberally with margarine (or butter, whichever you prefer). Wait a couple of minutes until the pan heats up and then pour in the pancake batter- about a 1/4 - 1/3 cup. This recipe produced 11 pancakes for me.

Appreciating Fall and Spaghetti Sauce

2009-09-09T10:26:00.001-07:00

Summertime is almost behind us in Oneonta, NY. Leaves are yellowing, kids are once again toting backpacks and tired looks. College students have disrupted our quiet streets, making us realize that warm, humid days are sadly over. Autumn yields its' own luxuries- the smell of crisp, dry leaves, apple cider, butternut squash, and scary movies.
Winter's solemnity hasn't quiet settled, but one does feel a tranquility not experienced for many months. Children open books instead of going for late evening swims. Vacationing comes to a close and we enjoy a hot cup of tea from the comfort of home instead. Food nourishes and warms, preparing us for the long nights ahead. Cooking is also more pleasant when the kitchen isn't a humid 90 degrees.
I'm looking forward to breaking out my crockpot again. Fresh, corn soup adorned with sprinkles of hungarian paprika. Home-baked wheat bread with a touch of honey. Apple dumplings flavored with cinnamon baking in the oven. Making spaghetti sauce from scratch.
The most delicious spaghetti sauces are made from the humblest of ingredients: lots and lots of roma tomatoes, red wine, italian herbs, olive oil, tomato paste, salt and a pinch of raw sugar. First I cook down fresh, coarsely chopped tomatoes in a crockpot. Don't be alarmed if this takes forever or if 10 lbs of tomatoes reduces by more than half. Use your own garden-fresh goodies or you will spend a fortune. I use a bit of olive oil (use 1 tsp as needed) to keep everything from sticking. After the tomatoes cook down quite a bit, I add the wine, italian herbs, tomato paste, salt and sugar to taste. I'm more liberal with the wine and italian herbs than anything else. Use the rest of the ingredients sparingly and gradually. Be prepared for this venture to take a good 12 hours or so. Then enjoy!

Smoky Mixed Vegetables with Black Beans & Limey Guacamole

2008-12-07T20:20:00.000-08:00

I served this with Limey Guacamole & brown rice.

Smoky Mixed Vegetables with Black Beans
1/2 bag of Quorn grounds
15 oz can black beans
10 oz bag mixed vegetables (corn, peas, carrots)
3 oz fresh or frozen green beans
15 oz canned, crushed tomatoes
1 garlic clove
1 small onion
salt, to taste
1/2 tsp smoked paprika (or more, to taste)
1 packet Simply Organic Southwest Taco seasoning
few shakes cumin
few shakes coriander
3 T olive oil
1 Tablespoon fresh parsley (optional)

Saute onion and garlic in olive oil until soft on medium heat in a small, cast iron skillet (or similar). In a medium-large sized saucepan, mix Quorn grounds, beans, mixed vegetables, green beans, tomatoes, the onion and garlic mixture, and taco seasoning. Cook covered at medium heat for 7 minutes. Add rest of spices (except for parsley). Cook uncovered at medium-low heat for another 15 minutes, until thoroughly warm.
You can grate up some jack cheese to accompany the dish, if desired.

Limey Guacamole

1 small clove garlic, chopped
1/4 cup chopped onion
hot sauce of choice (I used 1/2 tsp. Chili Garlic Sauce)
2 T mayonaise (or Nayonaise)
2 T lime juice
3 avocados
salt, to taste
1 tsp. olive oil or olive oil spray

Saute chopped onion and garlic with olive oil in small, cast iron skillet until beginning to brown. Mash avocados in small bowl. Add rest of ingredients and mix well. Serve immediately or refrigerate.

Loving Food, Not Politics

2008-10-27T10:07:00.000-07:00

Pre-1990's there was a group of staunch vegetarians, who were the proud few in America daring to challenge the ideals of an equally staunch multitude of meat-eaters.
Remember life before Garden Burgers? Remember when tofu was only served in Asian restaurants (that's how it was for most of the country). Free-range eggs were nearly unheard of and no one asked where their meat came from. Peta didn't get nearly as much publicity and no one questioned whether milk was good for you or not.
Today I see less strict vegetarians, but more people who eat less meat. I've had quiet a few customers (I waitress) who ask where there meat comes from, if it's organic, if it is free-range, etc. Not only did the meat industry take a hit when Mad Cow Disease scared beef-lovers out of their wits, but the majority of people have adjusted their thinking towards vegetarian-based meals.
Over the years, vegetarians have preached health instead of merely ethics. People have listened to both. I've had many friends, family and acquaintances ask for advice or recipes that would bring healthier meals to their tables. I've taught several vegetarian cooking classes to mostly meat-eaters and everyone loved the meals, regardless of the fact that no meat was present.
What the American public first recognized is that a meal does not nutritionally require meat, and vegetarian-based diets can be healthier. Then, we realized that vegetables actually taste good. I expect the next step to catapult home cooked vegetarian meals into everyday staples is sustainable living. The average family won't have the resources or income to buy meat on a daily basis.
Meat is a luxury. Vegetables are cheaper to produce, require less fossil fuels and less space. Although I'm a strict vegetarian, I approve of what I see coming. Even if fewer people are strict veggies, I applaud those who eat animals conscientiously. I embrace those who are learning how to create a meal around the mighty asparagus without turning up their noses. Instead, I want the world to respect vegetarian food for what it is- delicious and compassionate.

Raw Time of the Year

2008-01-06T12:22:00.000-08:00

I'm not sure exactly why this happens (I have a few guesses, however) but every winter, sometime after Christmas, my body tells me to go raw. The other morning I woke up around 4 a.m. craving a smoothie. The next day there were fruit salad cravings. Suddenly I mapped out a whole month of daily menus for the next month, mostly comprised of raw recipes.
Yesterday my family and I took a trip to the Honest Weight Co-op in Albany, NY (which I recommend). Left there with varieties of raw nuts, fresh veggies and fruits, and little "treats" that I felt would make going raw easier. In the past I've done 100% raw, but one of the nut butters I bought yesterday wasn't raw (although it had no other ingredients) and I've been drinking Kombucha juice (which the label says is raw, yet I have my doubts since Kombucha usually contains sugar).
Anyway, why raw this time of year? After a month of consuming heavy foods, a cleanse is the perfect way to come into the new year feeling refreshed. Fresh veggies and fruits also inspire us to look towards the bounties of Spring. Food that is living makes our bodies feel energetic at a time of year when most people would rather hibernate than wake up at 6 a.m. to go to work or school.

Pairing Vegetarian food with Beer, part 4

2007-10-16T14:26:00.000-07:00

I prefer saving the most rich, desert like beer for the last course. Recently I tried a simply amazing brew called Three Philosophers from Ommegang brewery. A strong, thick, malty ale with interesting cherry notes. This beer would taste wonderful with a chocolate cake that has raspberry or strawberry filling.
Any kind of imperial stout like Storm King by Victory or Old Rasputin by North Coast also rings well with chocolate.
Cheesecake or vanilla ice cream would be delicious with a Framboise lambic by Lindemans.
One of my favorite desert beers that pairs well with many foods (fruit, nuts, chips, cheese and crackers, or something rich and sweet) is Samichlaus. It has a pretty high alcohol content so splitting it with someone would be wise.

Pairing Vegetarian food with Beer, part 3

2007-09-22T11:10:00.000-07:00

What food and drink to serve as the main course depends largely upon what is in season- as well as the style of food that was served previously.
Vegan sushi with seasonal veggies or stir-fry and rice would be delicious with an IPA. If you are not an IPA kind of person, try an ESB. Negro Modela would also be nice.
Stuffed portobella mushrooms or fettucini alfredo with spinach match well with an oatmeal stout like Wolaver's or Anderson Valley.
Something heavier like a mushroom stroganoff or vegan loaf with mashed potatoes would hold up to the strong taste of a scottish style ale nicely. Kilt Lifter by Pike is a thick, hearty ale. Skullsplitter is for more adventurous tastes who aren't afraid of a higher alcohol content. This would also make a great beer for those who wish to finish the evening with a lambic instead of something super-strong.
The common theme for dinner ales is something malty and rich, yet still not too rich or overwhelming. Save the imperial stout for desert!

Pairing Vegetarian food with Beer, part 2

2007-09-13T17:20:00.000-07:00

The second course depends on how elaborate you feel the meal should be.
If you are enjoying a short, yet sweet dinner party/family gathering, a small salad with leafy greens, grated carrot and radishes (or change up the radishes for snow peas or green onions) adorned with a dark vinaigrette or sesame dressing would bring out the flavors of a strong porter wonderfully.
If you and your guests wish to linger over your next beer with something more substantial, try stuffed mushrooms accompanied by Alaskan Smoked Porter or Stone Imperial Porter. A simple antipasta plate with olives, roasted red peppers, crusty bread, and eggplant caponata would also be more satisfying and sophisticated with fine beer.
A nice, heavy beer works well in this course. You'll need some time to digest. Drinking a beer that encourages sipping would also enable conversation to meander more freely, without focusing on just the food.
*Note that if you choose salad as a 2nd course, sharing a 22 ounce beer amongst 3 or 4 people is highly encouraged. Otherwise a 22 ounce beer may serve 2-3 guests.

Pairing Vegetarian food with Beer, part. 1

2007-09-02T08:19:00.000-07:00

Summertime is the bleakest for my husband finding beer to suit his taste. He loves malty, dark beers- imperial stouts, porters, scotch and smoked ales, or sometimes a barley wine or black beer. If an IPA is maltier than hoppy- like Dogfish Head's 120 Minute + 90 Minute IPA's.
What those who purchase beer for restaurants and grocery stores seem to be missing is that there is a place for darker beer over the warmer months. As a matter of fact, I have many friends who shy away from Pale Ales and Wheat Ales and IPA's. However, there are many varieties of foods we eat between spring to early fall that would complement a dark ale.
Having Guiness on tap ubiquitously in place of a more unique dark ale gets old to these folks who like darker ales, too, by the way.
What do I recommend? Let's take a look at what beer would be considered appropriate with warmer weather foods.
Starting with a first course, like soup. We don't usually consider eating soup when it is warm outside, but some soups work particularly well. Think split pea soup. Light enough for the palate to contemplate in the heat, yet subtly rich and complex. A simple tomato soup is also nice. Miso soup...all of these soups will hold their own when paired with a darker ale.
Imagine you are sitting down waiting for the first course. You need a beer that will hold you over, but also agree with your food. A somewhat darker Brown or Black ale would really stand out. Saranac's Black and Tan, Rogue's NutBrown ale, Samuel Smith's Nut Brown Ale or Wolaver's Brown Ale come to mind.

Eating in Oneonta

2007-08-30T15:24:00.000-07:00

For a small town, there are lots of wonderful places to buy and eat food.
Haven't been in Oneonta long, but found wonderful organic produce at the Saturday market, some yummy hard-to-find natural food stuff at Annie's Bread and Butter. The Green Earth has a good selection of boxed stuff, there is a great shop that has 3 stores in one with fresh herbs and international food. Pizza here is wonderful- thank goodness for New York pizza. My husband said that the Japanese restaurant was really good, Athens is a great place for herbivores and vegetarians, etc. etc.
Hard to focus on one place because I'm new here, but have lots of positive things to say so far.

Two of the Best Things about Moscow, ID

2007-07-10T08:41:00.000-07:00

If you are new to the Palouse/Moscow area, check out the Moscow Farmers' Market on Saturdays before noon and make it a staple.
Closes way too early for my taste, but most definitely worth making the trip out of the house- even for a Saturday. Outside food vendors, eclectic mix of crafts and whatnot, lots of organic produce (usually not until June, however), live music, kids running around helter-skelter...a great way to experience Moscow's small community shine.
This is an outdoor Market located right downtown. Parking a few blocks away is smarter...then you will have a chance to check out some local shops.
The Wine CO of Moscow will always have a small place in my heart, so check it out after you visit the Farmer's Market. Excellent selection of beer and wine. The staff is friendly and very knowledgeable. Great imports.
When we first moved to Moscow, this immediately became our favorite haunt. Even though it is locally owned, it is the cheapest place to purchase wine and beer in town.
Please support this business! Can't say enough great things about it. Terry and Dennis really care about their customers. And the beer there is never skunky:) (I have had several bad experiences with skunky beer at OPO wine shop in the basement - quite a few times here, different brands of beer as well- and at Safeway in Pullman- disappointing when you dump $8-$15 of beer down the drain in the course of a night or two).
Long live the Moscow Farmers' Market and the Wine CO!!!!!!!!!!

Sun Dried Tomato Linguine with Spinach

2007-07-03T11:32:00.000-07:00

Here is a recipe I made recently:
Sun Dried Linguine with Spinach
by Hope Von Stengel

1 8 oz. jar Marjetti Sun Dried Tomatoes marinated in olive oil
10 oz spinach (frozen chopped and thawed, or fresh, chopped with stems removed)
1/2 large onion, chopped
2 cloves garlic (or one large clove)
20 ounces linguini noodles
1/2 15 oz. can Artichoke hearts (canned in water, not olive oil)
olive oil spray
10 oz. frozen peas
basil

Lightly coat a small frying pan (I like cast iron) with olive oil spray and gently cook the onion and garlic at medium-low or medium heat until soft. Boil water, then cook linguine for amount of time listed on package. Coarsley chop sun dried tomatoes in blender or food processor.
Right before you drain the linguine, add the peas and spinach to the water, sprinkle with a pinch of salt, then drain immediately.
While linguine is sitting in the strainer, turn the stove onto medium-low. Add sun dried tomatoes to the empty pan and place on stove. Break the artichokes into smaller pieces and stir into the tomatoes. Next add onion and garlic, then the linguini noodles. Stir very well.
Sprinkle some salt, pepper, and dried (or fresh) basil onto the linguini mixture. Stir very well again.
Great additions: minced sweet red pepper, hot pepper flakes, diced black olives, more spinach or arugala

The Voluptuous Vegan book review

2007-06-21T17:17:00.000-07:00

I checked out The Voluptuous Vegan by Myra Kornfeld and George Minot from the library today and was immediately impressed shortly after opening the book. Voluptuous recipes indeed! I didn't know vegan recipes could sound so sensual.
More than 200 gourmet recipes inside. The ingredients are simple, but when I imagine these recipes in my mouth I know the results will be sinfully wonderful. Inside you'll find recipes dishes such as: Warm Chickpea Salad with artichokes and sun-dried tomatoes; hijiki "caviar"; herbed coconut chutney; jalapeno "sour cream"; asparagus potage with garlic "cream"- is your mouth watering yet?
These dishes would make wonderful party entrees or an elegant dinner at home. Very nutritious as well, lots of veggies and different herbs add flavor. None seem high in fat or sugar. Highly recommended! One of the best Vegan cookbooks I've stumbled upon.

Diet and Nutrition

2007-06-20T08:31:00.000-07:00

Lately I've been picking my friends' and families' brains (this has been inspired by countless cookbooks, diet philosophies and alternative health books) about what healthy means. How does our society define physical health?
While meandering through definitions on the web (like Wikipedia) proper nutrition and regular exercise looked like key components.
Regular exercise is almost a given. There are better ways than others to break a sweat, but (for the most part) doing any amount of movement on a regular basis always seems better than none. Good to take the middle road here. Not too little, not too much. That always seemed to work for me, anyway. I know that too much exercise can create a great deal of stress on our bodies, but other than that I'm somewhat clueless.
Diet and nutrition are trickier words even. Raw foods, the USDA food pyramid (which almost everyone I know thinks is incredibly outdated), vegan, vegetarian, macrobiotic, whole foods, low carb, cleansing, detoxing- which diet plan to choose when? How does one approach proper nutrition and healthy eating when there are so many philosophies to choose from?
Most of them sound pretty plauable, as well. I've gone raw for a while, done vegan, wheat-free, vegetarian...I've fasted, detoxed...but I usually go back to a mostly whole foods based diet. Not that I'm saying whole foods is better than any other diet, but it is generally the basis for many other diets I've been interested in.
I will note that my 'back to basics' type of eating habits (foods that aren't processed or fried, are organic and preferably local) make me feel much better than going out to eat, for the most part. Some dining establishments cater to those looking for 'healthier' eats, but usually eating out causes indigestion and bloating.
However, even though whole foods has been making my body feel pretty good lately, I think a cleanse or raw food fast is in order soon. Usually giving my body the ability to (deeply) pay attention to how certain foods and combinations of foods make me feel (at different times) steers me in the best direction.

Visiting Eugene, OR- a vegetarian's paradise

2007-06-19T11:12:00.000-07:00

Just got back from a short trip to Eugene, OR (we used to live there and love to go there to visit many wonderful friends).
There are soooo many restaurants with vegetarian options in Eugene. One of my favorite places in the world to go out to eat.
Went to a new restaurant called 3 Square. A little more upscale, but they had two vegetarian entrees. The drinks there are fantastic and the service superb. Food was top-notch.
Enjoyed our breakfast/lunch at the Glenwood off of Willamette. Always tons of veggie dishes served there. Can get busy (but the service is generally better than the Glenwood on campus and the new interior at the Glenwood on campus is awful. Think dark brown/maeve /muddy interiors- makes you feel depressed while you eat).
Eugene is so incredibly vegetarian friendly. Sure to delight vegans as well.

Dining Out (Vegetarian-style) in the Palouse, part two

2007-05-30T13:59:00.000-07:00

When we lived in Moscow, ID we also used to visit the Coeur d'Alene brewing co. to eat. Not many vegetarian options, I don't think that there were any vegan options, but the Vanilla Borbon Stout there was very good. Rest of beer selection was somewhat lackluster, but drinkable and they serve cocktails.
The Red Door also has a great beer list, but not many veggie options again...if you are in the Moscow/Pullman area and looking for a nicer dining experience, Swilly's has more vegetarian options than the Red Door and a better menu (even for non-vegetarians). The appetizers at the Red Door are pretty boring- mostly cheese-centered if you are a veggie. Nice atmosphere, though and a great place to have a glass of wine and dessert.

Dining Out (Vegetarian-style) in the Palouse, part one

2007-05-28T18:01:00.001-07:00

Eating out is one of my family's favorite activities. We don't eat out all of the time, but I enjoy having a break off from cooking occassionally. Soren and Joe also get to a chance to eat a dish that I wouldn't normally cook. Finding good beer on tap is also bonus, if we are that lucky.
As I'm leaving the Moscow, ID/Pullman, WA area and trekking to the other side of the country, I'd like to leave a few comments about places to eat here. Eventually, I'd like to have entries about different places to eat at around the country.
If you are looking for a casual lunch with no alcohol, the Moscow Food Co-op fares well for vegetarians and sometimes vegans. The menu rotates and the food is never awful. Sometimes I get a little bored by the choices, however. Tons of espresso, smoothie and tea options that are usually quite good.
Mikey's Gyros is my favorite cheap place to eat that has a good variety of vegetarian options in this area. Sometimes a good beer resides on tap. Vegans wouldn't find it impossible to eat at. Closes earlier in the evening (around 8, I think) but has great atmosphere and fast service (usually). A good place to hang out with friends. The Greek Sampler is my favorite. They have a great small salad.
More later......

Vegetarian for Everyone

2007-05-24T10:22:00.000-07:00

Hello All,
Been thinking for a while that I'd like to have a space to discuss all things vegetarian.
I'm moving in a few months and decided that this would be a perfect time!
Interested in all topics and diets vegetarian or vegetarian related- vegan, juicing, raw, macrobiotics, recipes, holistic health, food & mood connections and more.