Monthly Archives: October 2014

On Veganism’s Race Problem, or F***ing Thug Kitchen (Updated)

A thought-provoking piece on the new cookbook Thug Kitchen. I will be publishing my own thoughts in a few days, but in the meanwhile, have a look at this!

The Span of My Hips

This is maybe a little outside my usual wheelhouse, but I’m irritated by the lack of response from…anyone about the (not at all shocking) revelation that Thug Kitchen is written by two middle-class, pretty, white people.

I’ve been vegan for a long time (coming up on 7 years, and vegetarian for 11 before that). My foray into veganism coincides, more or less, with my feminist awakening, though I did not draw any parallels for several years. Rather, I was just trying not to be an asshole contribute to unnecessary suffering. I’d always been an animal lover and had stopped eating animals at age 9 when I realized how absurd it was that we ate cows because we didn’t consider them sufficiently cute but didn’t eat dogs because they met some arbitrary cuteness standard. Eggs followed in my mid-teens, and veganism happened just before I turned 21.

In those early days…

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Callaloo Quiche — Teaser

The kitchen adventures continue.  Recipe to come soon…

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Week-night Pizza with Walnut Bolognese Sauce and Jerk Tempeh

I’m forever trying to unite a whole-foods, plant-based diet with my Jamaican heritage.  I’ve heard of people making tofu jerk.  So then, I thought to myself, “Why not make jerk tempeh?”  I took it a step further and thought, “Why not put said jerk tempeh on a pizza?!!”

And thus, I created the illest pizza this side of the hemisphere.  Sometimes I amaze myself.

Crust — I will post recipe for this soon, although there are many pizza crust recipes out there.  You could even use a pre-baked, store-bought crust.

Cheese

1 cup sunflower seeds (you can use soaked cashews.  I try to stay away from cashews because they make me ill, so I used sunflower seeds here)

1/3 cup nutritional yeast

¾ cup water

1 yellow or orange bell pepper, deseeded

Pizza Sauce

I used the following recipe on my pizza, and the pizza went from average to amazing: Walnut Bolognese Pizza Sauce

Jerk Tempeh

1 block of tempeh, sliced

1 cup of water

3 tbsp soy sauce, tamari sauce (gluten-free), Braggs liquid aminos, or coconut aminos

1 tsp paprika (I recommend smoked paprika)

1 tbsp maple syrup, coconut nectar, or blackstrap molasses

¼ tsp liquid smoke

Jerk marinade (Grace Foods, Walkerswood or make your own – I’ll post this soon)

For the jerk tempeh:

  1. Slice the tempeh into strips.  Place all of the ingredients and sliced tempeh in a glass dish, making sure the tempeh is covered.  Marinate for at least an hour in the fridge (the longer, the better.  Overnight is best).
  2. Pan fry/saute the tempeh (using a bit of the marinade liquid) for 3 mins.  Set aside.

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For the cheese sauce:

The cheese sauce resembles other cashew cheese sauce recipes floating around the internet, so you can substitute another recipe if you’d like (although I don’t know why you would).

  1. Blend all of the ingredients in a high speed blender.  It should have a thick and not runny consistency.  Empty out the blender container and set the cheese sauce aside.

For the pizza sauce:

Follow the recipe for the Walnut Bolognese Pizza Sauce.

For the pizza:

Layer your pizza sauce, toppings and cheese sauce on the crust.  Customize any way you want to.  Place in oven at 350 degrees Celcius and bake until the cheese sauce turns golden (like real cheese).  This should be about 30 mins.

It may not look like much, but it was VERY good.  I may have overdone it on the cheese-side…just a bit…

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