Friday Morning Ramble

We wrap ourselves up in what ifs and could have beens, but do we ever stop and just appreciate what we did get into? I recently got my piano back and I had the thought I wish I’d gone into music in school because I love playing the piano so much. But if I’d gone into music, I wouldn’t have the life I do now. Really. I met some of my best friends in the writing department at university, and I had some pretty amazing professors who changed my life–I wasn’t a very open minded person–and I wouldn’t have written thousands of pages for over ten years.

I did some basic math the other day at work while things were slow. I write three pages–or I try to–every day on my lunch break and I wanted to see how much that would be if I wrote three pages a day for a year. The number is just over a thousand. I could write a thousand pages in a year, which honestly isn’t a lot if you consider the people who write fourteen pages in a day for a year.

But it’s enough, right? What is the limit for being enough? We could quote Mean Girls here and say the limit does not exist, but do we really believe that? Are we capable of understanding how much of enough we are? This is something I struggle with personally and I know so many people who do, too. But when we look at ourselves, really truly look deeply at ourselves, are we sure we believe in the concept of enough?

Unless you’re a genuinely horrible person, you are quite capable of being enough. Even if it’s just for yourself. I can’t wrap my head around that concept. Being enough for myself. I’m working with my therapist on that, but it actually hurts me to see how I’ve been talking to myself for most of my life. We all joke about how we’re dumpster fires rolling down an alley, but to believe it? To believe I’m the scum on the bottom of the dumpster? There’s no way to pinpoint the moment I started believing that about myself, but there is a way to start unraveling that belief.

When I get like this, I find things to ground myself. To re-center my gps, so to speak. And I go back to the concert where I met my favorite singer/songwriter (Noah Gundersen, if you’re interested). I remember my brother asking me to be there when his daughter was born. I remember holding Goose for the first time and weeping immediately because she was so small, and she still is, but she is mighty. I think of the way that small child expands my heart to bursting and it’s all because she calls me Ca with all the enthusiasm of an almost 2 year old. I think of the loves I’ve had, the loss that comes with love sometimes, the books I read, the books I’m writing, my piano, my sister’s laugh and her drive to be there for everyone, my dad’s love of his garden and his smile, my stepmom’s quiet grace and speedy wit, my mother’s strength to be herself– all of it. All of it reminds me that I am not empty. I am not the scum on the dumpster. I am doing impossible things, and I will continue to do impossible things because I am enough.

Dear Henry

It’s been a bit since I’ve written to you. It’s not that I don’t want to. I could write to you every day, probably. I get stuck when I try to, though, because I don’t know what to say to you. I love you and miss you aren’t enough for how I feel without you. I’ve tried to find something to fix the planks your death tore off my walls and I’ve been doing a terrible patch job. Crushes on celebrities, falling for a married man (that was weird, you would have laughed at me, but not rudely). I haven’t written poetry much either. Because you won’t read it. I usually wrote it for you anyway. Not that it was about you. I knew you’d read it and that made me feel seen.

You saw me, Henry. You saw me for who I am without wondering what the mess was around me. Maybe I wasn’t messy to you, I don’t know. What I do know is there will never be anyone who comes close to you. How do you love someone when you’ve already loved and lost your soulmate? I know, you’d find that rather silly and call me a silly girl, but I’d be your silly girl.

My therapist (you’d like her, she’s great) told me the love would just be different, it wouldn’t be less or more, it’d just be different and she’s right (she usually is). She’s right. But I still can’t read your letters without becoming a sobbing mess. I tried to today. I really did try, but reading your last words to me reminded me I won’t get any more words. And I want them. I want to hear how your writing is going, I want to hear how your brother is doing (I think about him a lot), I want to talk books, history, all the things we talked about when you were here. And I want to hear you love me.

I miss you. On nights when the moon is clear in the sky, I tell myself it’s you saying hi, that you’re all right, that you don’t feel bad anymore. It’s been three years, but when I think about it, it still feels like you died last night and I can’t breathe and I wish I could tell you more, but I can’t. I wish it didn’t make me sad, I know you wouldn’t like knowing this makes me sad, but it does and I just want to be your Carla again.

I love you.

Let’s Talk

I had every intention of making this post about why I haven’t been blogging, but I mean come on.  There’s a pandemic and it’s thrown everyone into a tailspin and we’re all just doing our best.  I don’t know if I can say I’m doing my best, but I’m certainly trying to.

So, what are we going to talk about?  I don’t really know.  I wanted to be all poetic and beautifully worded, but I’m tired.  I’m very tired.  Maybe more tired than I’ve been before, and I know it’s deeper than because the world has felt like it’s been ending.  My depression manifests itself with unwashed dishes and unfolded laundry.  I finally got my kitchen cleaned and organized this weekend and it felt impossible the entire time.

It’s not a lack of motivation.  It’s more an attempt to pull an elephant out of a watermelon and you only have dental floss.  We hear so many times of people losing their battles with depression and anxiety and all kind of other mental illness, but what about the people fighting?  Daily striving to feel something other than a crushing weight of indescribable heft just hanging from our teeth.  Our chests are tight from holding in ourselves.  We can’t be too emotional, we can’t show we feel, so we hold it in, and we hold it tight because no one wants to know we’re struggling.

A lot of people are saying it’s okay not to be okay, and that’s true, but the caveat is you do something about it once you realize you’re not.  Self care isn’t always soft and gentle like those romanticized posts making the rounds on Instagram and Tumblr make it out to be.  Yeah, it can be those small moments, but real self care, the deeper self care is ugly.  It’s having moments where you tell yourself that enough is enough and you wash your dishes. You take a shower.  You brush your teeth.  The smallest things have the biggest significance.  You fight back for yourself.  You fight hard to beat back the voice that tells you you’re a failure.  Because you’re not.  You’re doing your best and that’s enough.  You are enough.

We are stronger than what our demons call us.  We can make it through this and more. I shouldn’t be here, but I am because there is some part of me that is determined to prove myself wrong.  I don’t ever tell people it gets better, because it hasn’t so far for me, but it gets easier to hoist on my shoulders and carry it.

You are worth it.  You are valued and you are loved most fiercely.  Hold on to those words until they fit into the bits of you that are broken because you are beautiful and the world needs you.

Impossible Review

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Okay.  We’re going to get rather close here on the food blog because this food product changed my life.  I know that’s dramatic.  I’m sorry.  But hear me out.

If you are a new vegetarian struggling to stay away from the foods you know you want to avoid, if you’re a lifelong vegetarian/vegan and you want to indulge in some filthy junk food, this stuff is for you.

I used to be a fan of the Beyond Burger company.  Then they changed their recipe and added something to it that made it have a very strange lumpy texture.  I am disappointed because I liked the original formula/recipe/whatever it was.

If you want to know a little bit about me, there is a very specific craving I get every now and then.  I used to have double quarter pounders with cheese, plain, from McDangles and I loved them.  I was never a big meat eater, and since it’s been about 4 1/2 years since I’ve eaten beef on purpose (Taco Bell sometimes trolls me), I don’t exactly think I want to go back to it.

The Impossible Burger has been at Burger King for a while now and I’ve been so excited for it to come to stores.  Now that it has, I’m the happiest camper.

For dinner tonight, I made myself a double quarter pounder with cheese (Daiya American slices), and made my mom a regular quarter pounder.  My mom isn’t vegetarian, and regularly eats beef.  She said this was better than she ever expected it to be.

The cavewoman in me is mighty pleased.  10/10 I highly recommend this.

A caveat: as a treat.  Because this is essentially 12 dollars a pound where I live and that, my friends, is hella gross.  But I did buy four packs of it, three of which went into my freezer for later.

Last thing: I hope you’re all doing well.  The world is very uncertain nowadays, but we can keep working toward peace and understanding within each other.

Support These Vegans

If you are feeling overwhelmed and unsure of what to do to support those who need support, here are some vegans you can follow on Instagram:

https://www.instagram.com/plantbasedrd/

https://www.instagram.com/veganreina/

https://www.instagram.com/blackveganstoday/

https://www.instagram.com/southernveganeats/

https://www.instagram.com/icanyoucanvegan/

https://www.instagram.com/badassvegan/

https://www.instagram.com/diaryofamadblackvegan/

https://www.instagram.com/byanygreens/

https://www.instagram.com/sweetgreensvegan/

https://www.instagram.com/iamtabithabrown/

https://www.instagram.com/damgoodvegan/

https://www.instagram.com/sweetpotatosoul/

This is a bandwagon I’ll jump on and stay on for as long as it takes for change to happen.  And then I’ll keep on the bandwagon to make sure that change is maintained.

Stuffed Peppers with Bulgar

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Small update: I bought a house.  I’m still learning the limitations of my kitchen and the space I have at the moment, but I’ll be up and running better soon.  This recipe is pretty flexible.  You can use just about anything in it you’d like to.  I went for a rather basic approach this time around.  Bulgar wheat for the grain, black beans and TVP for the protein, and corn to round it out with a bit of sweetness to offset the heat of the chipotle powder.  This whole thing comes together within half an hour and is perfect for meatless Mondays if you’re trying to reduce your consumption of meat.

Ingredients:

6 bell peppers, cut in half, or you can leave them whole and just cut the tops off.
3/4 cup TVP
1 can black beans, drained and rinsed
1 can sweet corn, drained and rinsed
3/4 cup bulgar, cooked (I made mine like pasta, and just drained through a fine mesh sieve)
1 tsp garlic and onion powder
1 tsp chipotle powder
1 tsp Better than Bullion paste (no chicken veg base) Or you can use vegetable stock, or just water.
1 1/2 tsp dried oregano
1 tbsp nutritional yeast
1/2 tsp ground coriander
1 tsp ground cumin
1 1/2 cup water
Salt to taste

Optional bread crumb toppin: 1 heaping cup of panko bread crumbs, 2 tbsp butter (I used Country Crock’s vegan butter).  Toast breadcrumbs in a skillet till golden brown, set aside.  I shredded in some Violife parmesan cheese as well.

Method:

Cook the bulgar and set aside.  In a large skillet, dissolve bullion paste in 1/2 a cup of water and add the TVP.  Allow this to cook over medium heat until the water is absorbed into the TVP, adding more water as needed to keep it from sticking.  Add in the remaining ingredients except the peppers and topping (if using) and mix well.  Cook for about five minutes until everything is fragrant and heated through.

In a shallow baking dish, spread peppers out so they are laying cut side up.  Fill each pepper half (or if you’re using the whole pepper, fill it entirely), leaving a little room at the top for the breadcrumb topping, if using.  Sprinkle with topping and bake at 375* F for 20 minutes, or until breadcrumbs are a deep golden color and the peppers are just starting to soften.

This recipe freezes well, and leftover filling can be used for multiple dinners as well.

Lentil Quinoa Patties

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A quick note before we get to the recipe: these patties are basic for the reason they can be used in many different ways.  You can easily customize them.  I will probably use some for taco “meat” later this week, and I’ll probably use some as “meat” for a spaghetti type sauce.  I wanted to have something basic and easy to make so I can have it on hand in case I needed to make something quickly.  These patties also freeze fairly well, but they will be crumblier once thawed out.

Ingredients:

2 cups cooked green/brown lentils (I cooked mine in Better than Bullion’s vegetable base)
1 1/2 cups cooked quinoa (Again, cooked in Better than Bullion’s vegetable base)
1/4 cup vital wheat gluten
2 tbsp oil of choice
salt and pepper to taste

Method:

Mash the lentils most of the way, leaving some for texture.  Stir in the quinoa, gluten, oil, and salt and pepper if using.  You can also use a gluten free binder if you’d prefer.  The gluten just helps hold the mixture together.  Measure out 1/3 cup portions onto a parchment lined baking sheet and form into rounds.  Bake at 375* F for 12 minutes, then flip and finish baking for another 7-10 minutes until both sides are slightly golden and the patties don’t squish when lightly pressed.  Cool completely on a wire rack for maximum crispiness.  Store in the fridge for up to a week, or freeze for up to a month.

Dressing for the salad above (not pictured, it wasn’t pretty):

2 tbsp peanut butter
1 tbsp maple syrup
2 tsp Sriracha hot sauce
2 tsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1/4 tsp ground ginger
dash each of garlic and onion powder, black pepper
Splash of water to thin it out if desired

Whisk all ingredients together in a small bowl and pour over the salad.

Product Review – No Evil Foods

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Hello, friends!  We are rounding out March with a product review that comes from a suggestion by my brother.  He is neither vegetarian or vegan, but he saw these at his Kroger and tried them.  I snagged some while I was down there the last time, and I made them this week.  I made the Comrade Cluck into a rather decadent barbecue macaroni and cheese with Follow Your Heart Provolone and nutritional yeast and Sweet Baby Ray’s.  The Stallion I diced up and fried before I put it on a tortilla pizza with some Daiya mozzarella and a nutritional yeast/herb blend.  Both were excellent.

Comrade Cluck, the chicken substitute, has a similar flavor to Tofurky’s deli slices.  There are some subtle differences and I think that comes from the other ingredients No Evil uses, like organic shoyu (soy sauce).  The color is darker than I expected, and that came from the soy sauce, I think, but all in all, it’s a solid meat substitute.  I will say that I burned it on accident because I wasn’t sure how long to cook it for, even though the package thoughtfully provided me with instructions.

This gets a 7/10.

The Stallion has a characteristic flavor of seitan, that vital wheat gluten almost aftertaste.  But the Italian flavors come through, too.  The use of fennel helps counteract that bite of the wheat gluten.  I think it’s better as part of something, however, as I was a little underwhelmed with it by itself.  More pizza for me!  Or toss it with pasta and peppers.

This gets a 6/10.

With all the new meat substitutes, it’s becoming more and more important to me to make sure I am eating the fresher vegetables and the whole foods.  The substitutes are more like a special occasion type item.  I always look forward to the new things, and my brother keeps sending me the new items he finds at his store.  It makes a difference to know my brother cares about how I eat.  He still makes fun of me for it sometimes, but I know he does so out of love, hah.

I hope you’re all staying healthy and safe.  This is a weird time to be alive, and quite frankly I’m tired of hearing about this virus stuff, so I’ll leave it there.

Rye Bread

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If you’re after a hearty brown bread, this is it.  I’ve made a lot of bread in my life, and this is by far my favorite in terms of flavor.  I admittedly underbaked mine, so I recommend going to 40-45 minutes when baking, but the result is a chewy, delicious bread.

Another note: the coarseness of the rye will rip the gluten strands during kneading, but that’s why we add extra all purpose flour.  You could do this with bread flour, but I’d test the dough after the 3 cups are added.  You could also add in 2 tbsps of vital wheat gluten if you don’t have bread flour, but I didn’t use it in this recipe because I don’t know who all has such an ingredient.

The coarser flour tends to hydrate faster since there’s not as much gluten in it, so combining the white and the rye flour helps balance.  Test your dough after adding three cups and add in the fourth cup during the kneading process if you notice it’s still too wet.  I think in total I had 4 and 1/3 cups flour.  It might be different for you, though.  The dough should be slightly tacky, but not sticky.

Ingredients and Method:

1 tbsp + 1 tsp yeast (active dry)
2 cups warm water
2 scant tsps sugar

Combine these into a large bowl and whisk to dissolve the sugar and yeast.  Let sit for 10 minutes–really do let it sit for ten minutes.  The yeast needs time with this type of bread.

2 tbsp melted butter (I used plant based)
1 tbsp kosher salt
2 cups rye flour
3-4 cups all purpose flour

Stir in flours, salt, and butter, and mix until a dough forms.  Once dough forms into a ball, move to a well floured surface and knead for 10 minutes, adding more flour as needed to prevent dough from sticking to the surface.  This part could also be done in a stand mixer, but as I make bread by hand, I don’t have time measurements for how long to let it go in a mixer.  The dough should spring back when gently pressed.

Set dough in a bowl in a warm place, loosely covered, until doubled in size.  Since it’s a heavier bread, it’ll take longer than an hour.  Mine took about 1 hour and 45 minutes.

Gently fold dough out of the bowl onto a clean surface, floured if dough is tacky, and divide into loaves.  Grease loaf pans and let rise again for 45 minutes.  Preheat the oven to 400* F in the last fifteen minutes of the rise time.  Bake at 400 for 5 minutes, and then lower the temperature to 375 to finish baking.  This bread will take a bit to bake.  I recommend checking it at the half hour mark, but it’ll probably take closer to 45 minutes.

Remove from pans and let cool completely on a wire rack before slicing.  Makes 2 loaves.

Sorghum Goji Berry Pancakes

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Note: These pancakes are a little drier than normal ones, but that’s what toppings are for.  I used butter and syrup, which worked fine, or you could use stewed berries or whatever you like for your pancakes.

Ingredients:

2 cups sorghum flour
1 1/2 cups plant based milk (I used soy)
2 tbsp neutral flavored oil
1/2 cup dried goji berries
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt

Method:

In a medium sized mixing bowl, whisk together the flour, sugar, baking powder, and salt.  Add the goji berries, and stir through.  Add in the milk and oil, then stir till everything is just combined.

Heat a tablespoon of butter, vegan or otherwise, in a small frying pan.  Once the butter is melted and the pan is hot, scoop about a 1/3 cup of the batter into the frying pan.  Cook until the bottom is set, and small bubbles form on the top.  Flip and cook for about a minute, two minutes more, and remove to a plate while you cook the rest.

This batter made 7 pancakes, which is indeed an odd number, but you could use a 1/4 cup when cooking and make more.  Or, double the recipe.  Store leftovers in an airtight container in the fridge and eat within three days.