Vegan Chronicles – Tempeh….Not a Music Speed

Tempeh (tem-pei) is a soy product that is used as a replacement for meat. When I first seen it on blogs, I thought in my mind about the tempo of music; it struck me funny, the name. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. This fermentation provides all the necessary amino acids a vegan diet may be missing. http://www.tempeh.info/health/health.php 
 

I eat Tempeh, this product addresses many of my nutritional concerns. Many of the recipes I convert which expects ground beef, pork or chicken; I chop, season and fry the Tempeh and add it to the recipe. Tempeh also gives you other health benefits as indicated on this hyperlink page, it is amazing! http://www.tempeh.info/health/tempehhealth.php

Tempeh is an amazing food product and there is no waste, such as bone or fat. When I buy a pre-packaged item I always look into how to make it from scratch. That is where Grandma Spicy found the Tempeh info page. Although making my own Tempeh is not on my schedule at the moment, it is on my radar.  I would highly recommend Tempeh; I prefer it over Tofu because of texture and appearance.   

Grandma Spicy

Vegan Chronicles – Mexican Salad



Mexican Salad
also shows the Anaheim Pepper used as a substitution.

Grandma Spicy always gravitates towards Mexican food or anything in that vibe. I thoroughly enjoy many of the spices used in that flavor profile; of course every good Mexican cook uses cilantro. Cumin or cumin seeds are used in many recipes. Oregano, chili powder and thyme are also used in this cooking.

When I came across this recipe I liked it for the use of the black beans, garbanzo beans, corn and red pepper. http://allrecipes.com/recipe/mexican-salad/detail.aspx However, when I made this recipe, wow, what a flavor explosion! Fresh cilantro is the key to the essence of this recipe; I had to cheat and use bottled lime juice instead of fresh. When living in the country you have to use what you have and improvise. Another change that I chose is the use of half of an Anaheim pepper instead of the Jalapeño. The Chile "heat" of Anaheim’s typically ranges from 500 to 2,500 on the Scoville Scale. The Jalapeño peppers rate higher at 2,500 to 8,000 Scoville heat units which are much hotter. Grandma Spicy does not like raw Jalapeño so I go with the Anaheim in many cases. These substitutions may have affected the flavor profile some; but did not stop my consumption of the salad. It was hmm, hmm good! 

Vegan Chronicles - Making Bean Burgers

Grandma Spicy was so excited when she made the Bean Burger recipe. See the website, http://www.veganpeace.com/recipe_pages/recipes/BlackBeanBurger.htm which I doubled when I created this recipe.

Pressed Bean Burger patties in the foreground
and the exciting ingredients on the cutting board.

When I was done, it was like I had created my own meat. The making of my own meat was a grand thing, but making it with things I love was the windfall. Things like favorites such as a Vidalia Onion, Red Pepper, Carrots, Black Beans, Garlic, and Seasonings impart such flavor. With my cutting board and favorite knife I prepped the vegetables then measured all the ingredients in my trusty food processor and it was done. Finishing it off with some binding agents you can then press this vegetable/bean mixture into some of the best bean patties. These patties not only looked good but smelled splendid. I pressed them out and covered them, placing them in the refrigerator so the flavors can continue to meld together. 

Using another favorite, Olive Oil, and my cast iron skillet Grandma Spicy browned these patties. I then used bread, ketchup, mustard and pickles to prepare quite a delight for my evening meal. And I have two more patties in the fridge for lunch in the next couple of days. The spices in these burgers gave them a kick. While I was enjoying and savoring every bit I realized this recipe could be used with turkey meat to make some very flavorful burger patties. Then my mind went to fish, why not try this recipe by substituting a can of mackerel. With ingredients and this flavor profile the ideas just kept popping in my mind, just like this bean burger was exploding flavor in my mouth. It was hmm, hmm, good! 

Grandma Spicy

Reflecting on Our Nation's Birth

As we all look to July 4th, we must look within our hearts to see what this celebration means to each of us. Thinking of July 4^th; I immediately think of our nation’s flag and the birth of our nation. That birth was 234 years ago; and is a relatively short time; we were the new world. In 1776 on July 4th the Declaration of Independence was being finished and awaited signatures. So much to do, so many things to happen. Since then, for all these years our nations flag has evolved and so many major events have transpired under the glory or the red, white and blue.   

The flag adopted by the
1777 Continental Congress

Our iconic first flag made by Betsy Ross represented the Thirteen Colonies with alternate thirteen stripes in red and white; that the union be thirteen stars, white in a blue field representing a new constellation. Our Continental Congress adopted this flag in 1777, which represented the states of Delaware, Pennsylvania, New Jersey, Georgia, Connecticut, Massachusetts, Maryland, South Carolina, New Hampshire, Virginia, New York, North Carolina, and Rhode Island.

By 1795; Vermont and Kentucky had joined making the flag unique as there were fifteen stripes in red and white, then the field of blue contained fifteen stars in staggering rows of three stars in five rows. In a beautiful flag back to the original thirteen stripes, the 1818 flag grew to 20 stars when Tennessee, Ohio, Louisiana, Indiana, and Mississippi join the Union. The 1819 flag added the state of Illinois. Starting in 1819, the updated flag becomes legal on the Fourth of July following the date of admission of a state or states. This adoption or making a flag legal on the 4^th of July is a continued practice today.

 
Alabama and Maine were added in the 1820 flag. Missouri, my home state was added to the 1822 flag. There were many changes of the flag through the years, always staying with the original thirteen stripes in alternating red and white to give a nod to our original thirteen colonies. The field of blue in the upper left of the flag continues to have stars added for each state added to the union. Listed are 1836; Arkansas: 1837; Michigan: 1845; Florida: 1846; Texas: 1847; Iowa: 1848; Wisconsin: 1851; California: 1858; Minnesota: 1859; Oregon: ending up with Kansas in 1861.

The Civil War began in April 1861. The 1861 flag is significant as this is the flag used by the Union troops in the War Between the States.  President Abraham Lincoln did not allow the stars representing succession states to be removed. The 1861 flag had the thirteen stripes in alternating red and white. The blue field had 34 stars in five rows. The 1^st, 2^nd, 4^th and 5^th rows had seven stars each. The 3^rd row had just six stars horizontally. The flag took on 35 stars in 1863 when West Virginia was added to the Union. Our flag stayed this way through the end of the Civil War. When you contemplate how many young men died under this flag and the confederate flag, it makes you realize how passionate this war and their causes were to make these people take up arms; to live and die on their own lands.

After 1865; Nevada: 1867; Nebraska: 1877; Colorado: 1890; North Dakota, South Dakota, Montana, Washington, Idaho: 1891; Wyoming: 1896; Utah: 1908; Oklahoma: 1912; New Mexico and Arizona the flag now had a full compliment of 48 stars.  This 1912 flag of thirteen stripes and 48 stars on an eight across and six down configuration was important in our history. So this flag was used for significant times such as World War I, World War II and the Korean War. Again millions of our finest American men and women in armed forces lost their lives in these conflicts under the flag with 48 stars. The flag stayed like that until 1959.

The 48 star flag

After the 1959 flag added Alaska and the 1960 flag added Hawaii; the flag ended with 13 stripes in red and white and a field of blue with 9 rows of stars. The 50 stars of six each in the odd rows and five stars in the even rows horizontally completed the 1960 flag. Our current flag was used in the Vietnam War, Cuban Bay of Pigs Invasion, Persian Gulf War, Invasion of Afghanistan and the Invasion of Iraq.

These wars are part of my memories and have included people that I know and love. I have been lucky to not have losses in my close circle but can remember growing up and worrying how the Vietnam War would affect those I loved. These later invasions are ongoing even on this day. So as my memories of flags co-mingle with the conflicts where these flags are flown and cherished; I immediately feel that the flag is so much more than just an identification of our country. I begin to think again of those in uniform today on our nation’s birthday. They do not get to celebrate as many of us are with family, fireworks and festive food. I will continue to pray for those that fight for our liberties that we enjoy. As each of us look to the skies at our flags flying high in this great land, lest we not forget those that have went before us and those that are there now; fighting for our freedom. Because freedom just isn’t free anymore, the cost; as we bleed red, white and blue for our country!       

Grandma Spicy
Note: Years referenced are for flag adoption, not the year of their statehood.

Red Pepper, Red Pepper, Red Pepper!

Just a few of the Red Peppers from my crisper.

I have a confession, Grandma Spicy is a red pepper-holic. Consuming this raw vegetable at least once a day is a must do! It is like I am addicted to this vegetable. Loving the crunchiness of the pepper, it is my late night snack. This love affair with red peppers has been going on for over three years. Finding or making up recipes that use a red pepper excites me. The nutritional value of red peppers is phenomenal. 

 

Here is just some of the benefits that one website illustrates:

  

1. Red peppers aren’t just tantalizing for your taste buds, these colorful peppers are a rich source of anti-carcinogenic carotenoid called lycopene that is believed to work against prostate cancer as well as cancer of the bladder, cervix and pancreas. Beta-cryptoxanthin, another carotenoid in red peppers is being held as a potential source of fighting against lung cancer.
2. Did you know that eating red peppers actually helps in losing weight? Red peppers contain substances that are believed to increase body’s heat production and oxygen consumption after eating that assists in burning calories and losing weight.
3. Red peppers are an excellent source of essential vitamins such as vitamin A & E. Vitamin A is known to be good for vision, bone growth, immune function, cell function and skin health. Vitamin E helps prevent cell damage, cancer and heart disease.
4. Red pepper is also a rich source of vitamin C that helps strengthen your immune system. This is important in preventing infections as well as some cancers. It also helps increase iron absorption by your body. High antioxidant levels contained in red pepper is known to lower the risk of heart disease.
5. Red bell pepper has 3g fiber, which helps to prevent colon and aids in digestive health, heart health and diabetes.
6. Red peppers also contain vitamin B6 that helps in brain functioning and aids the body to convert protein into energy. It is also a rich source of Vitamin B that aids in healthy metabolism, immune function, and cell growth and may help relieve symptoms caused by stress, depression and heart disease.
7. Red pepper contains Folate aids that is vital for brain health and fights heart disease. It is also necessary for blood cell formation, growth and prevention of liver disease. It is also believed to play a huge part in preventing birth defects.
8. Red pepper is an excellent source of potassium that aids in proper electrolytic functions and keeps the brain, heart, kidney and muscle tissues in good condition. It also reduces the risk of stroke and softens the effects of salt on blood pressure.

Grandma Spicy looks at her red pepper like some would look at a candy bar or a big piece of cake. Always carefully, washing, cutting the core and sectioning the pepper just right. Then it is arranged on my everyday Correlle plate so it looks pretty, then lightly seasoning with Kosher salt. My pepper is ready for consumption while I am doing my relaxing routine at night, such as reading a book or play a game of Angry Birds on my NookColor.

When you are shopping your local produce section, think of me when you see red peppers. I may have been to your store to raid the best peppers, there are certain stores locally that carry the fleshier peppers for the price. Proclaiming that I am now somewhat of a connoisseur of red peppers, I buy them by the dozens. However, I do have a limit; when a red pepper reaches $2.50 each I will slow my consumption. At that time, I admit to missing them in my daily routine.

All I know; I consume my share of RED PEPPERS! Grandma Spicy loves them.

Vegan Chronicles – Changes in Me + Is Veganism for You

Since Grandma Spicy has embarked on the Vegan Lifestyle I have noticed some changes. One by product that I am attributing to my eating lifestyle change is my core body temperature does not run near as hot. This could be from my metabolism changing. It has always been a big debate in my household as to what temperature the air conditioning should be set to cool the house. For years the thermostat is set at 69 to 70 degrees in the summer. My poor family always remarks how cold it is in our home. Now I can run 71 or even 72 degrees; that does not sound like a lot to many, for me it is a great deal. For years the poor Woodsmen has used a lap quilt in the summer, just so Grandma Spicy can be comfortable. I noticed this body temperature change happening within the first few weeks. I welcome this new change.  

The other change I have noticed is that I have lost some weight. My weight loss is welcomed because it seems to be appropriate for my height and current weight while not being a radical loss of weight. Grandma Spicy would be alarmed if I would have loss more than five pounds in my first 4 weeks. Believing that slow and steady is the pace I would like to keep. I continue on with my Vegan Lifestyle. This is not easy as the Woodsmen can not embrace the lifestyle; nevertheless I continue to get encouragement to continue. 

For anyone out there considering the vegan lifestyle change I would like to add my thoughts. While assessing your current lifestyle should you say true to five or more of following items, you might consider altering your current lifestyle to be more conducive to the vegan change. For instance item # 3, you must improve your culinary skills so you can prepare and cook the vegan recipes.

1. Travel more than 2 days at a time
2. Eat out more than 2 times a week
3. Consume ready made box/frozen items regularly
4. Do not like fruit
5. Do not like vegetables
6. Do not like beans or legumes
7. Do no like nuts
8. Frequently consume quantities of junk food items such as soda, chips, ice cream and candy
9. Would not get encouragement from support system

Grandma Spicy gradually worked on these nine factors the last 5 to 7 years. Fruit and vegetables are exciting to me, using them in a recipe is always my greatest challenge. Beans and nuts have been on my radar for a long time and in my recipes. Grandma Spicy has always loved to cook. Since retirement I had gravitated towards cooking from scratch. My recent travel was problematic; I took “My Summer Cucumber Salad” with me and it traveled very well. Breakfast is a problem for a vegan, this is where you might have to bend your rules and allow eggs when traveling. Eating out in restaurants beyond salad can put you into a rut. I had an artisan pizza in a wonderful restaurant that had no cheese and all the veggies I wanted; it was so good. The next night I was treated to a trendy Italian restaurant and had to settle for soft shell crab. I believe fish is the less of the meat evils. For me, it seems to be the easiest to digest and has the best nutritional dynamic that is important to me. I replaced my need for ice cream with V-8, I know that sounds like a strange switch; it worked for me. I consume two diet Cherry Dr. Pepper's daily; I am working to cut that down, but love the flavor so much. Crunchy foods are my downfall, I look towards pickles, raw vegetables dipped in hummus and a small measure of pretzels to fulfill that need. My other wonder is my own trail mix with sea salt almonds, pepita seeds, sunflower seeds, wasabi peas, honey roasted soy nuts and dried cranberries. This trail mix is my nod to my need for crunchy things and good nutrition while not consuming empty calories.   

A true vegan would not even wear leather shoes and other habits that are very foreign to me. For me this is about what I am consuming in my body; that it is from a plant and the nutritional value to my body. It has nothing to do with a revulsion to how animals are raised and harvested for meat. My hope is the vegan lifestyle will work magic inside my body, imparting nutrition for reversing late in life diseases such as Type 2 Diabetes and Cholesterol Control problems. Time will only tell, I am very happy to include you on my journey.  

Grandma Spicy

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