Vegan Chronicles – Polenta Crust Pizza

Well, I think I am ready to share some of my recipes. Grandma Spicy is getting a little more comfortable with her cook/prep skills within the vegan lifestyle. On a scale of 1 to 10, I am still at a 5 comfort level on recipes/nutrition knowledge. Nevertheless, I persevere to add to that knowledge on a daily basis.

Reading countless polenta recipes, I was ready to jump off into the making of the wonderful cornmeal delight. The only thing I have to say is “I give much props to all the Mexican and Italian cooks that do this daily”! The cooking takes constant monitoring and stirring. To top it all off, I decided to make a bigger batch, so I would have some polenta for cutting and used some of the warm polenta to spread over my pizza stone. Yes, that is correct, many vegan websites I have read use polenta as the pizza crust in lieu of yeast bread crust.

For years the Woodsmen and I have made homemade pizza’s; my choice always being a vegetarian-delight with onions, red pepper, black olives and fresh mushrooms. His was always a meat lovers with a few vegetables added in for flavoring and color. Grandma Spicy had acquired the necessary stones to make the crust just the perfect color, crispness and a pure delight. In my other cooking life, I dusted the stone with cornmeal; placed the yeast dough down and brushed olive oil on the dough first. Then ladle your pizza sauce and sprinkle the pie with cheese. I was taught this is the proper way because cheese can actually burn before your pizza is done. Then place your ingredients on top of the cheese.

Top; my polenta is finished.
Bottom; my polenta pizza just out of the oven!

For this polenta pizza I took some of the warm not yet congealed polenta and spread it over the pizza stone to form the crust base. I did not pre-cook the crust base here; this was a mistake I made on my maiden voyage making my polenta crust pizza. I always bake pizza at 425 degrees and this pizza crust would have benefited from the pre-cook for 10 minutes. Knowing that the polenta is not dry enough to support putting the cornmeal down, I did not do that step on this pizza. On with the pizza sauce; then as a vegan there was not a cheese step so I drained a can of quartered artichoke hearts. Making sure to arrange those artichokes perfectly on the pizza pie. Then on to the fresh diced onion, red pepper, sliced tomatoes and canned black sliced olives to finish off the pie. Then I had two slices of veggie provolone that I placed on top in sectioned pieces. Knowing it probably would not melt, it was added as part of the maiden voyage trip.

I cooked this pizza pie, trying my normal 18 minutes. Grandma Spicy had to cook it 10 minutes beyond that time. It was cooked and was still a little soft but the veggies were cooked fine. The veggie provolone did not melt as expected, that did not deter me from using my pizza cutter to prepare it for eating. I am sure by now you are wondering; why use polenta for pizza dough? The answer is simple; cornmeal turned into polenta provides a portion of protein versus the nutrient value of yeast dough. Also, you can flavor the polenta and it is easier and quicker to make than the steps of yeast dough.

Here is my Savory Polenta Recipe (A Big Batch):

• Bring 4 cups of water to boil in a large stock pot (I use my 6 qt. heavy pressure cooker pot)
• Add 3 tablespoons of olive oil into the boiling water
• Add 3 teaspoons of kosher salt to the boiling water
• Add ½ teaspoon of pepper to boiling water
• Measure 2 cups of cornmeal (prefer coarse grind)
• Measure 2 additional cups of water in a bowl or something with a spout; stir in the measured cornmeal; mixing thoroughly
• Pour the cornmeal/water mixture into the boiling water
• Add in your savory item into the polenta, I chose 2 tablespoons of pizza spices. Savory items can be garlic or finely chopped onion, celery, pepper all pre-cooked. Using flavored broth’s for the water is also desirable.

The polenta pot that is boiling needs to be turned down so it will not scorch or burn; this is why a heavy pan is so important. You want the polenta to simmer during cooking! You must whisk or stir; ensuring that it is not sticking. The evaporation of the excess water is what you are looking to achieve. It will take about thirty minutes until it is very thick. When it starts to pull away from the sides of the pan, you have the desired consistency. Butter or oil your pan/baking dish that you want for cooling and forming the polenta. After it is cooled you can turn the polenta out over a plate/platter; then cut your polenta into the desired pieces. I freeze my extra polenta in “soap bar” size chunks; wrap them in parchment paper, then put these into a zip lock freezer bag. This way I can retrieve an individual polenta bar for thawing, slicing and frying. Hmm, hmm, good!  

As a side note; I was so excited about my warm polenta, I wanted to share with the Woodsmen. He and the Grand were watching TV after their supper and I practically forced a itty-bitty bite of polenta into the Woodsmen's mouth. His response surprised me, he immediately jumped up reaching for the trashcan. His reach for the trash was not to empty the can; if you know what I mean. I was shocked, although the Woodsmen is a typical meat and potatoes type of guy, the texture did not appeal to him. Nevertheless, in the future, I believe well meaning spoons coming in his direction with not be readily received!

Grandma Spicy

Margaret Thatcher Quotes

My blog today is simple; just a few great quotes by Margaret Thatcher. Then my thoughts about a great stateswomen.
"If you want something said, ask a man....if you want something done, ask a woman."

"Plan your work for today and every day, then work your plan".

Margaret Thatcher was England's prime minister from 1979 to 1990. Born in Grantham, Lincolnshire, Thatcher studied chemistry at Somerville College, Oxford before qualifying as a barrister. In the 1959 general election she became Member of Parliment for Finchley. Edward Heath appointed Thatcher Secretary of State for Education and Science in his 1970 government. In 1975 she was elected Leader of the Conservative Party, the first woman to head a major United Kingdom political party, and in 1979 she became the UK's first female Prime Minister.
Thatcher survived an assassination attempt in 1984, and her hard line against trade unions and tough rhetoric in opposition to the Soviet Union earned her the nickname of the "Iron Lady". 


I admire Margaret Thatcher, she was a wonderful stateswomen, loved her family and was a very wise woman. She had a good sense of humor and always worked very hard. Those are traits that are priceless to Grandma Spicy.

Grandma Spicy

Vegan Chronicles - Beans, Beans The Musical Fruit

And so the little song goes; Beans, beans the musical fruit. The more you eat the more you toot. The more you toot the better you feel. Let's have beans for every meal!

I can remember hearing that little sing-song every since I was a little girl. Now that I am embracing the vegan lifestyle, I eat beans most every day in some form. I sometimes use canned beans when I am stretched for time, but most likely I cook several pounds a week. If the cooked bean is not ready for a recipe, I will freeze for a few days or a week ensuring every thing is dated.

My standard pantry store of beans, red beans, black beans and chick peas.

Beans are blamed for gas, but if they're cooked properly, not over-eaten, and you take the time to let your digestion adjust, beans really don't cause more gas than any other high fiber food, such as onions or things from the cabbage family.

Beans are brooms, which sweep debris out of the intestines and the colon. That process will create gas. Taking a good pro-biotic is one way to ease the transition to a clean digestive system. Beans are a valuable source of fresh vitamins, minerals, and enzymes, especially great in winter. Sprouting also boosts protein and reduces carbs. Sprouted beans can be added to stir fries, salads, soups, or juiced, or eaten raw right out of the sprouter!

Beans are at their digestible best with other foods, in soups, or mashed and spiced as in re-fried beans. Indian vegetarian cookbooks have fantastic bean recipes - India has been cooking beans for thousands of years. All those spices they use are essential for good bean digestion, and of course, taste fantastic!

I am proud that I come from a long line of tooters. My Mother and maternal Grandmother  (God rest their souls) were beautiful wonderful ladies and very proper. However, my Mother was a crop duster tooter; she could make her way through the grocery store or Wal-Mart breaking wind with each stride. My maternal Grandmother spent many years in a senior center home, I would visit often. She would hop on her only leg making her way from her wheel chair to her bed, ready for a rest. She would settle herself in, we would talk; she would toot while smiling and then very casually fan the covers. So my Grandma was the smiling-quiet tooter. I know I am keeping the tooter tradition alive, but I am neither a crop duster nor a smiling quiet tooter. My Grand will one day describe what kind of tooter I am with the love that I have described how I come from a long line of tooters. I will always remember the old saying; "better out than in" fondly!

Regardless of beans affects on your body, they are hmm, hmm, good!

Helpful Bean Cooking Hints

• Keep in mind that the soaking and cooking time will vary for each kind of bean
• They've had enough soaking when they've doubled in size and have no wrinkles
• They've cooked long enough when they're completely soft
• Slow cooking is an excellent way to cook beans, but be sure to boil them & skim the foam before putting in the slow cooker or crock pot
• Same goes for pressure cooking. If you do use a pressure cooker, consult your pressure cook book for cooking times

Bean Cooking Directions

1. 4 - 6 servings
2. 1 c. dried pinto bean (or any other bean)
3. Sort and clean the dried beans
4. Soak the beans in boiling water for 1 - 2 hours, or 6 - 12 hours in cold water, until they're doubled in size and wrinkle free - soaking time varies with the bean
5. Drain and rinse the soaked beans
6. Place in medium saucepan, cover with cold unsalted water
7. Bring to boil uncovered, boil for ten minutes. Skim the foam off the beans with a ladle or large flat spoon
8. Cover and simmer the beans for 1 - 2 hours
9. OR cook 8 minutes at high pressure in a pressure cooker
10. Slow cooker or crock pot: Add the beans, cover and turn the heat to low. Cooking time will vary with the bean, but six hours in the crock pot on low is about right for pinto beans

Vegan Chronicles - First Month Anniversary

So here I sit, at the one month anniversary and counting. The vegan lifestyle change continues for me, myself and I. That does not mean that other people are not interested in the change, oh no, quite to the contrary. I share my home full time with the Woodsmen; and he has been most supportive, albeit somewhat confused at times. Most men are generally confused about not eating meat, but the not eating eggs, not eating dairy and not eating fish trouble the Woodsmen. While sharing a life for over 38 years, the Woodsmen has come to know what I like to eat. On the top of my like list was always fleshy fish like salmon and others, broiled or grilled, never fried. Picking this from a menu on the rare occasion that we visit a restaurant illustrated I am a creature of habit. So he stills struggles when I re-affirm to him succinctly, the rules; when it does not come from a plant, I do not consume!

After the realization that this is not a fad and Grandma Spicy seems serious, now a new debate is being waged. Concern I know comes from a place of love first and foremost; it is my family and friends that present these challenges and are checking my knowledge base. I have researched copiously what food will give me the proper nutrition while observing a vegan lifestyle. I had thought about this long before the subject was brought to my attention. Knowing I did not want to trade one health problem for another. Evidently I was not the only one thinking about it; just this week, the “Grand’s” Mother whom I will call “Little T” came to pick up the Grand after our Grand duty was over. Little T was talking to the Woodsmen about the vegan lifestyle and worrying about nutritional balance. Further concern described how my hair could fall out amongst other egregious things. This all was happening out of my earshot, then I walked into the room. Just prior to that I had spent an hour or better at the computer reading an email/links from a close friend who was trying to do an intervention; saying much the same thing. Back to Little T and the Woodsmen; I heard the tail end of the conversation, looked at the TV and saw a news story ending and lept to the wrong conclusion by asking “is that what they are talking about on the news?” They both looked as though I had grown an ear in the middle of my face. We all laughed when I repeated everything back to them and we realized my inundation with everyone’s good intentions.

After a good laugh and hearty discussion which is the only way we talk in our home; I started with what my research had revealed to me regarding my knowledge base on the nutrition. Specifically talking about amino acids and what foods they are sourced from, further looking at vitamins the same way. I revealed extensive sources for protein for vegans.Then I revealed to Little T that the only vitamin that can not be sourced in food is Vitamin D (as a vegan); you have to rely on good old fashion sunshine for that vitamin. By now I believe I was getting across to my family that I have done research. I may have allayed some of their fears, but I am sure I will be watched very closely. It is good to know people care and love you.

I will be the first to say that embracing the vegan lifestyle is not easy and Grandma Spicy's jury is still out to see if it is truly for me. I don't want you to think that naysayers and doubt mongers have crept  in on me; there are just so many angles to consider. That will be for another blog.  Right now my topical comfort level on nutrition and recipes (scale of 1 to 10) is at about a level 5. There is so much more to learn.  My research reveals that you must parallel nutritional needs with recipe searches to incorporate the foods that are important to ensure your nutritional values are met. By now you can see it is the classic case of which came first the chicken or the egg; because I do not know which is more important nutritional research (the egg) or recipe searches (the hen) or vice versus. I think that is what makes it so exciting, the chance to learn something new. For that I am forever grateful!

The vegan chronicle must include one more thing; it is about a current food source. This food is beans and is recognized as one of the complex carbohydrates. In my other cooking life, I was what you might say a "good bean cooker"! Knowing a few important facts is critical to success; you must soak beans for 24 hours, pour off the green water and then cook according to package directions. I had come to like many kinds of beans, Great Northern, Chickpeas, Red Kidney, Edamame and Black Beans. I will cook and consume at least three pounds of beans a week to help with my consumption of protein. Grandma Spicy uses them in many different recipes; I can attest to you that; the step of pouring the green water off is essential in eliminating the odor but does not eliminate the flatulence (gas). Further, Grandma Spicy’s house in Middle America has had more gas released in the last month than President Obama released from the reserve gas supplies on June 23rd. I do not know if that is a bad or good thing, but my research describes beans as “nature’s broom”. I can say those little housekeepers have been very, very busy!

Finally I have noticed some physical changes, along with a weight loss. The changes are minor and would not have probably been noticed by the average person. However, I am hyper-sensitive in seeing anything pro or con that might develop while I am on the vegan lifestyle journey. Happy One Month Birthday to my Vegan Lifestyle!

Grandma Spicy

A Cicada Hitch Hiker

Of course those who live in many areas are enjoying the enchanting thirteen year cicada that joined us a few weeks ago. After living 13 years underground, cicadas are making their way through the south and Midwest, causing quite a ruckus. These insects spend most of their lives underground, nourishing themselves on roots. But then, every 13 years, they crawl to the surface, buzz around, mate, lay eggs and die - all in a matter of six weeks.

Thirteen year visitor; hitch hiking cicada!

Can you imagine my surprise today; when I had a cicada attempt to hitch a ride? Upon returning to my car after a doctor appointment; I walked to the furthest part of the lot where some woods border the lot; this is where I always park. Today was very hot; so when I started the car I had to roll down the windows, now the stage is set. While moving  backward, a moth flies into the car. Or so I thought it was a moth; never giving it another thought I rolled up the windows.  Putting the car into drive, I make it about half-way out of the parking lot. Then this moth turned cicada starts in with their trademark noise. Inside my car it was so loud, this one cicada was getting with it. Immediately, I slammed the car into park and went into action. That darn cicada was coming out of my car! You can bet I was one determined lady. Surely I looked hysterical, opening the back door of the car, then fanning with my hands at something that surely looked imaginary from many angles! I am happy to report the cicada was extracted successfully; I got back into the car, going about my merry day.

Grandma Spicy

 

Vegan Chronicles – A Simple Grill Cheese

This is day 14 of my vegan lifestyle change and my third installment of the vegan chronicles. Exploring all kinds of foods and recipes takes a fair amount of time; until that confidence level is reached, that will continue.  

I must say the NO dairy rule would make you think a grill cheese sandwich is impossible. I am happy to report that many grocery stores devote aisles to grocery items that support the vegan lifestyle. Recently I purchased a non-dairy buttery spread named Earth Balance and pasteurized process cheese alternative named Veggie Slices in a smoked provolone flavor. Together with my grain bread and these two food items purchased from the cold case at my local grocer I made a wonderful grilled cheese sandwich that melted; turned a golden color, tasted good and I enjoyed it so much. 

It is so funny when you are adjusting your lifestyle; it is the simple things that mean so much.

Grandma Spicy

Hairs on Head Numbered - Matthew 10:30

Preserve the Sabbath. Visit your church or cathedral. 

Spend time with your family and friends. 

Grandma Spicy

Vegan Chronicles - The No, No List

So as I mentioned in my last vegan chronicle; the vegan diet consist of NO meat, NO fish, NO dairy products and NO eggs. This vegan diet sounds brutal to some but the premise is simple. If you give up animal products, fast food, and processed food then eat a whole, natural vegan diet, you'll be happier, healthier, more energized -- and skinny. Or so goes the forum discussions, but then again I am trying to remember the last time I saw an obese vegan! I believe that to be an oxymoron.

Just turn a negative into a positive!

The biggest NO of all; is a big one. This is one thing; that this lifestyle by all accounts agree on. Every discussion page that I have been to says the same thing.  There's NO calorie counting to worry about with this vegan diet regimen. Yes, yes, yes I said it; NO - calorie - counting. Yoohoo! This is me doing a happy dance! I really like this “NO”!  I am going to turn this list of negatives into positives and this one is first on my list. So I am off in vegan land and I am NO longer counting calories. I am searching out new recipes, converting old recipes and discovering fresh food items to compliment my vegan lifestyle. Every now and again, I can been found doing the happy dance. This is day twelve of the vegan journey and I am glad for you to come along.

Grandma Spicy

I Feel So Beautiful

You might say; don't you mean "you look beautiful"! Well; I feel that might be a little vain; more to the point I really do mean, I feel beautiful. A man may not appreciate this blog; yet again they may see this as an opportunity to get into a woman’s psyche. I am sure every woman that reads this blog can relate to it.

I went to the salon today for a little tune up. Rather; I had my hair done. Without being irreverent, this borders on being a religious experience for some woman; for me it’s a treat. I have used the same hairdresser for years; considering her a friend. I know her children and she knows mine. My time at the salon is like a visit to an old and dear friend; wrapped together with a much needed adventure into relaxing land.

My stylist is very talented; only she can cut and style my hair in that special way. I try to emulate what she does, I believe it is high art and I just don’t have those artist skills. She is always happy to show me how to do anything to my hair; but I have a hard time copying what she does. I continue to work with the flat iron along with my wash and wear hairstyle to perfect her techniques. Today's hairstyles require some teasing of the hair; that is definitely something that I missed during my youth because I was a teenager in the 70's. The 60's was when the bouffant was keen. 

Today’s trip to the salon was no different than in times past. I got my hair done, visited with an old friend and came out feeling beautiful. Remember, ladies do not deny yourself; you need to go to your salon so you can feel beautiful too!  

Grandma Spicy

Vegan Chronicles – My Choice to Be a Vegan

The vegan chronicles as I have defined them; started in my mind, body and spirit on May 24^th 2011. You are reading my first blog on the subject; this is day ten of my vegan conversion. I stumbled into this adventure quite by accident; but passion is guiding this necessity. As the old adage goes, necessity is the mother of invention.

I have always loved vegetables; this love has grown as I got older and my cooking skills become more seasoned. I reflect too; as you age your taste buds are not as dynamic, as a result I compensate by creating meals with different foods and spices. I have moved to vegetables for texture, variety and health. Accordingly, that was the accident part of the equation in becoming a vegan.

I have struggled since puberty with weight. Always being happy in the body that God supplied; you will find a strong, confident woman who always knows what she wants from life. People with the same problems, older bodies and extra weight; are faced with uncontrolled blood glucose. The non-insulin protocol supplied by my physician was not working optimally; I find I must do what I can to take some control of that portion of my life. Hence, the necessity part of my choice to be a vegan.  

I am not a card carrying vegan, thought the picture was cute!

I define a vegan as someone that eats anything BUT meat, fish, dairy and eggs. Here is a website that illustrates the vegan  food pyramid. I am struggling with the no egg thing right now. I am over the fact that I will never eat another free range chicken egg; okay I am not over it, but I am trying to make peace. I am despondent over what am I going to do without Hellmann’s Mayonnaise, metaphorically of course. I am pushing onward; nothing is going to stop me, even though mayo is traditionally made with eggs. I found an eggless recipe that I will soon try. The other thing that I struggle with is no chicken, the “woodsmen” can grill, it is summer and I do like grilled chicken. I remember when I gave up ice cream; I only had it on holidays. I replaced the nightly ice cream run with V-8 juice. Then after a while I didn’t care about holiday ice cream anymore.

Becoming a vegan is a commitment. It is a change of lifestyle. But life is about choices and this is one that I have not made on a whim. I firmly believe the choice to be a vegan will add value to my life. It may very well add that much sought after health quality; after all, that is sought by one and all. I know I am on a journey and do not even have to buy gas. My journey is taking me to fresh ingredients and new recipes for my vegan lifestyle. The best thing yet; I can use any spices to flavor these recipes and you know I will!

Grandma Spicy

Deeree, Sure Glad to See You; Who Is Your Friend?

If you read yesterdays blog (May 31^st), I told the story of a deer that was using our yard like a runway; making many visits a day. I had been fortunate enough to see this deer on several occasions and even got a picture for evidence.

So I am perched in the same position, ensconced on the couch with the laptop at my fingertips and looking up occasionally at morning news. So here that darn deer comes again, I know for sure it is mocking me. Like; look at me, tee-hee!

I launch into action again, getting the camera; which is now handy on the bay window ledge. I was looking through the camera lens and watching the deer. I am thinking and maybe you are to; there must be a reason why this deer comes around morning and evening. I get a few more pictures; get somewhat bored and sit back down. The “woodsmen” comes around; takes over the prime viewing position and I go back to the laptop. When all of a sudden; the “woodsmen” utters excitedly “get the camera, get the camera quick”! I jump up to look and see the most beautiful sight; a mama and a baby. The baby; a fawn is nursing; it is the most touching scene. I stand there in awe, I think I have only seen this in a documentary and to think it is twenty-five feet from my viewing window.   



 

The fawn is just getting up on its long shaky legs!



Then I reflect; deer usually have twins but it appears this was a single birth. So it is possible this is “Deeree’s” first birth. Yes, I have named her Deeree. She has visited my house many times so I had to name her. The “woodsmen” believes that because we have no young children or dogs causing noise Deeree feels that this is a safe place to bed her fawn down. The 45MPH county road that is thirty feet away does not appear to cause a problem either. The “woodsmen” speculates that she will bed the fawn at this location for a couple of days then move the fawn. One natural defense that small fawns have is they have no smell when born. This helps to conceal them in addition to their trademark spots just like Bambi.



Mama and Babe bonding as the fawn takes nourishment.



This picture shows the fawn nursing; look for its striking spots to locate. I need to name our latest visitor; thought maybe you could help. When you login using your current Google ID or create an ID; just post your idea. I will review the suggestions and take them to the executive committee (the Granddaughter) and reveal in a week or two what name we gave to our new visitor.


Grandma Spicy