5 Ways to Save the World

1. Cut out the meat. Cows require 8-10 lbs. of grain to produce 1 lb. of beef, and they consume half of all the antibiotics used in the USA, and livestock is a bigger source of greenhouse gases than the transportation sector. It takes 2,500 gallons of water to produce 1 lb. of meat, but only 25 gallons to produce 1 lb. of wheat. The world's cattle alone consume a quantity of food equal to caloric needs of 8.7 billion people -- more than the entire human population. Nobody should be going hungry if we were all consuming our fair share.
2. Avoid packaging and processing. Buy more corn on the cob than corn chips. In many cases, companies use even more energy packaging the food than making the food itself.
3. Buy local. Shop farmer's markets, or become a member of a CSA. You'll get the freshest food possible and keep farmers in your community. Click here for CSA options near you.
4. Choose organic. Organic agriculture minimizes our exposure to toxic and persistent pesticides in the soil, air, water, and food. Let's reduce chemical use.
5. Cook and eat together. Americans are eating more calories than ever before, and spending less time and energy preparing food. Eating wholesome foods doesn't have to chain you to the kitchen. A head of broccoli can be sauteed with garlic in the same amount of time it takes to get fast food. Don't forget the original fast foods: an apple, some nuts, edamame. They'll satisfy your cravings -- and your conscience.

So, if you want to change the world, change what you eat. Food is the area of your life where small modifications can have a big impact. YOU can have a positive impact on global warming, your water supply, community stability, family welfare, your health and appearance, and the beauty & integrity of your regional landscape. Go here or here to begin.

Cherry Orange & Creamy Peach Sorbet to Cool Ya

Summer's in full swing, and we've found a delicious way to keep cool! It's simple, nutritious, and you don't even need an ice-cream maker.


Cherry Orange Sorbet

2 c fresh/frozen cherries
2 c orange juice
2 tbsp fresh lemon juice




Put everything into a food processor and puree.












Transfer to a pitcher, and pour the mixture into 2 ice-cube trays and freeze it until firm.

When you're ready to serve the sorbet, transfer the fruit cubes to a food processor. Pulse them, in short bursts, to make smooth sorbet.

Serve & eat immediately.





Here are the ingredients for another batch of sorbet.

Creamy Peach Sorbet

1 c coconut milk
1 large banana
3 peaches (I used some I canned last year)





This yielded a creamy, tropical flavor that my family loved.

Next time you make a smoothie, pour some of it into ice-cube trays to blend later into a frozen treat. The possibilities are endless, and I have a baggie in the freezer loaded with various frozen fruit ice cubes ready to be made into sorbet.




And because it's vegan, you'll also be cooling the planet. Does it surprise you that dairy cows are responsible for 25% of Idaho's carbon footprint? Dairy production produces loads of methane gas, which is 20 times more effective as CO2 at trapping heat in the atmosphere. Read this article to learn more about the vegan/global warming connection.
Hey, this dish is so chill that you might need toe socks to warm up your flip flops!

Check it out!

I was quoted in the Scene section of my local newspaper today!

"Why isn't there a vegetarian restaurant in Boise?"

The title of the article is a sad reality for me...

Foods & Fads

It snowed yesterday!

So we made what we think will be our last snowman of the year....










Which is kinda weird, since this is what we were doing just the day before....

That's Spring in Idaho for ya.










Liv's favorite cookie! Oatmeal chocolate chip. I use the recipe 'Oatmeal Raisin Cookies' from The Joy of Vegan Baking and simply sub in the chips. I LOVE that this recipe uses ground flaxseed instead of eggs.
I sent some of these cookies with Art to band practice the other night. Art produced the band's CD and also will be playing guitar for a few numbers at their Record Release Show. You can check them there:
www.the-invasion.com


'Wolffie's Banana Blueberry Muffins' from La Dolce Vegan!

These muffins are really good - light & moist. I always omit the ginger and use vanilla soy milk.

When I want an easy & reliable recipe, I turn to Sarah Kramer. Who is Wolffie, anyway??





'Crock Pot Stew'. I've made this once or twice before, but this time I topped it with Lightlife Steak Style Strips. If you haven't tried the strips before, you should. They are really good and are super easy to prepare.








'Blueberry Cake' from The Joy of Vegan Baking for my friend's birthday. (At some point in life, one candle is sufficient)

Ann doesn't like things overly sweet or fattening. I wanted her to enjoy the dessert without feeling guilty, so I thought this would be perfect. Her first post-bite words were, "Light, delicately sweet. Mmmm, this is really good!"



For an appetizer, I served an old favorite of mine -- Dreena Burton's 'Cornmeal-coated Polenta Fries' from the Dec. '06 issue of VegNews. (#52)

The dipping sauce is my own creation!

1 package Tofutti Better Than Cream Cheese
1 can Mandarin Oranges
Many squirts SRIRACHA Hot Chili Sauce

Before eating, think about where milk comes from

I did not compose the following essay. It was a letter to the editor recently printed in my newspaper, which brought me to tears. This letter brings to mind the recent Hallmark meatpacking scandal, which is common in factory farming. I share it here with you.

Once there was a cow #83729. She lived on a factory farm and never saw sunlight or felt grass under her feet. She was repeatedly impregnated. Her babies were always taken away within a day of being born, because humans wanted the milk that was meant for her calves. #83729 was milked for 10 months a year (including seven of her nine months of pregnancy). No wonder that only after four years they sent her worn-out body to slaughter.

She has also become lame because of the strain of constantly being pregnant and giving milk. During the transportation she fell and couldn't get up. They pulled her out of the truck with a chain and she crashed to the ground breaking her hip bone. They rammed her with a forklift in an attempt to make her stand up. When that didn't work they jabbed her in the eyes and sprayed water into her nose. Finally she managed to stand up and with staggering feet she walked to the killing floor where she died a horrible death. Next time you enjoy your ice cream or slice of pizza, please think about where the milk to make those things came from. Terhi Stratton, printed in the Idaho Statesman (02-27-08)


To sign-off on an upbeat, I leave you with a delicious milk-free muffin!

'Double Chocolate Muffins' from La Dolce Vegan, pg. 236.

Trust me, even finicky kids can't tell it's soy milk inside.

Apple Picking & German Apple Cake

It's Fall, and we felt the calling to go pick apples, so we headed to Emmett, and followed the signs. At first, we thought we were at the same place as last year, but wound up finding another delightful orchard. Wee King's Orchard (2955 W. South Slope Road 398-8047) is an acronym of their 3 children's names and their last. They saw the property online, and sight unseen moved here from Monterey California. They thought it'd be fun to run an orchard, and found that it is, plus lots of hard work. They love it!


Here's their seasonal line-up:

Cherries in June
Apricots in July
30 varieties of Apples Aug/Oct
Empress Plums in September
Italian Prunes during September







Apple break! Picking apples makes you hungry and we were pleased to be lost in the Fuji section.

We also picked up pie pumpkins and ornamental gourds from their produce stand. Our city girls enjoyed running through the orchards, chasing a cat, and exploring their garden as we exchanged stories with the owners. It was a lovely day.




The apples we didn't eat fresh went into this 'German Apple Cake' from The Joy of Vegan Baking. I had four apple recipes in mind from this book and this was a great choice! Art and I ate the entire thing over the next couple days and didn't feel one bit guilty! :)

Hey, anybody going to the upcoming Vegan Holiday Festival in Portland? You could hear Brendan Brazier, or dish it up with Julie Hasson! Among the exhibitors will be Food Fight!, VegNews Mag, & Herbivore. Sounds like an awesome event!

Vicki's vegan version of the Idaho Potato Tart

Here's a savory side-dish made with our state's pride & joy... the potato. I modified this recipe from the Idaho Potato Commission.

5 med. Idaho potatoes (red or white)
1 leek (or a bunch of green onions)
1 red bell pepper
sundried tomato pesto
1/2 c vegetable broth
Earth Balance
fresh ground pepper



1. Preheat oven to 425*
2. Slice potatoes very thinly using a food processor or mandoline and divide them into 3 equal parts. Do the same with leeks & red pepper.
3. Oil a pie pan with vegetable oil and layer one third of the potatoes in the pan. Spread a layer of pesto over potatoes. Top with leeks, red pepper and sprinkle with some fresh ground pepper.




4. Place another third of the potatoes on top, layering evenly. Add another layer of pesto, leeks, red pepper, and fresh ground pepper.
5. Top with the last third of potatoes, spreading to cover. Pour vegetable broth over all; season with pepper and dot with Earth Balance.
5. Oil the bottom of another pie plate and place on top of the potatoes. Weigh that down with a cast iron skillet. Bake for 1 hour. Remove the skillet and pie pan and bake for another 15 minutes until browned.


Let it cool a bit before serving and it'll slice better. Cover with tin foil and keep in a 200* oven until company arrives, or take it with you to the vegan potluck. It's easily transportable and great to make ahead of time.

Perhaps that's what I'll do next weekend at my first vegan potluck! I found a group after reading on Amey's blog about Meet-up. Go and search your city for a vegan group, or start your own. What dish has been successful for you at a vegan pot luck?

Isn't this just peachy?

Peach season is finally here, and this year we visited Williamson Orchards in the Sunnyslope area west of Nampa. It's a family-run fruit and vegetable farm with lots of country charm.











Their outdoor produce market.












When there are twelve varieties of peaches available, it's not easy to decide. We settled on July Flame and Vista.











Buckets & buckets of peaches!















This is the only prepared vegan pie crust available at my Co-op. It's organic and there is a whole wheat variety as well. It's a great tasting crust, and when you're in a pinch it'll do just fine.








I was more than happy to test this 'Cinnamon Sugar Peach Pie' recipe for Julie Hasson's upcoming pie book. Here it is before the top crust was placed. For a cool step-by-step of this peachy pie, visit Boo's a veg-a-nut.

This peach pie is so delicious that I made it twice! It's an easy recipe with fabulous results -- just my kind. :)




We still had a plethora of peaches after making two peach pies! I was able to can 12 pint size jars, and freeze 2 quart size baggies.







and, I still had enough to make 'Kim's Peach-zza' from La Dolce Vegan! And don't let the title fool you, this does not count for dinner!
What could be more peachy than all this? One of our babysitters has been perusing my books, and told me she wants to go veg! She asked some questions, read this article, and borrowed my "Diet for a New America". It makes me hopeful to see people eliminating meat. How do you encourage propective veggies?

Apricot Season!

Mom called to say the apricots on her tree were ready, and to hurry up before all the birds got them. The girls and I arrived on the scene within hours. Our bags were already packed and waiting in the car with pectin, sugar, jars & lids. We had been anticipating apricots for weeks!







My helpers and I filled up two buckets, and there was still plenty for my uncle Larry & aunt Nancy, who were on their way to pick some also.
















Mom & Bill played with the girls (& took photos!) while I made a batch of apricot jelly.

















It was a little awkward in mom's kitchen, and lucky for me, aunt Nancy arrived just in time
to help with the batch of jelly. She shared some tips she's learned from a lifetime of preserving nature's bounty. For years, she fed a family of 12 almost entirely on what they produced or bartered. She really knows her stuff, and it was a pleasure to have this opportunity.





We used the recipe inside the pectin box, and it yielded 11 pint-sized jars. I gave a jar to Mom & Nancy.









When we got home, I made another batch of apricot jelly, only this time I added a can of crushed pineapple, juice and all, as suggested by Mom & Nancy. This batch yielded 10 pint-size jars.

If you'd like more ideas and info on apricots, see this post at The Vegan Diet.




Our apricots produced 2 batches jelly, and a full dehydrator.

I was looking forward to the dried apricots, but was disappointed that most had mold on the underside. Did I wait too long before drying the fruit? Was I supposed to do something to the fruit first? Anyway, it's buggin' me because I want to dry some peaches next week, but don't want to waste anymore. Dehydrating tips anybody?

Idaho Global Warming Forum - TODAY!

*****UPDATE after the forum******

I sat through the presentation, and it was no surprise that a plant based diet was never mentioned as a solution to global warming, even though it is the single most effective thing a person can do. Then, they asked the audience if they had other ideas to fight global warming, I raised my hand (keeping Veggie Girl's advice in mind), and said,

"A groundbreaking 2006 U.N. report states that raising animals for food generates more greenhouse gasses than all the cars and trucks in the world combined. (I heard people gasp!) Furthermore, raising animals for food consumes nearly half the water used in the U.S. and the meat industry causes more water pollution in the U.S. than all other industries combined! Fighting global warming is as easy as changing what's on your plate. Stop eating meat, at least for one meal a week. You can do it, and you just might like it!"

A couple people actually cheered for me! Afterward, some came over to talk to me more about what I said. I was really encouraged by the interest! I really believe some people just don't know how destructive to us and the environment the meat industry really is. I also took the opportunity to speak personally with Mayor Bieter (Boise mayor) about other concerns of mine, including our fledgling recycling program and he agreed with me that Seattle remains a shining example of how a large city can effectively handle recycling. At the forum, I shared some, learned some, and networked a lot. It was good to get involved. :)

**************************************************************************************************

A couple days ago, a small article on the back of the business section caught my eye, which I rarely ever glance at.

"The Idaho Conservation League has teamed up with Conservation Voters of Idaho and Boise Mayor Dave Bieter to hold a forum on solutions to Idaho challenges posed by global warming."

I arranged for a sitter, RSVP'd, and I'll be going in a few hours. In the shower, I had a scary thought that made my heart race (and it hasn't stopped). I wonder if they'll talk about diet as a solution to global warming? If it isn't discussed, I will be compelled to bring up the meat problem, and spew some facts from this article. I hate speaking in public! Send me strength to do this in the most positive way.

PLEASE any advice? tips? suggestions? things to say? questions to ask?

Weekend Wrap-up

This is Vegan YumYum's 'Sour Cream Banana Bundt Cake' with fresh peaches. I had everything except a bundt pan, so I used a jumbo muffin tin, reducing the bake time to about 25 minutes. I had it again the next day with kiwi, and imagine any fruit would be delectable on top it's so good - moist and delicately flavored. I highly recommend this recipe, especially if you have 3 bananas that need to be reincarnated, and you're in the mood for a yum-yummy treat.


Making more of Bryanna's 'Vegan Pork Tenderloin' from the Everyday Dish DVD, because we were out... again. We really dig this roast, and I seriously can't wait for her upcoming seitan e-book.
This time, I added 1/8 tsp ground chipotle chile and 1/4 tsp poultry seasoning, and will probably do the same next time. I have the Romertopf clay cooker #111, which I recommend because it is larger and you can double the recipe, cooking 2 roasts side by side, which is what I'll do next time...

We haven't had an outdoor grill for many years, and on a whim we picked one up. We christened the Smoky Joe with boca burgers, black bean burgers, Yves Dogs, and Vegan Pork Tenderloin. The verdict? The burgers were better than ever, and Art loved the hot dogs dipped in spicy mustard. We were disappointed that the Pork Tenderloin dried out too much. Is it because we didn't put bbq sauce on until the plate (we wanted to keep it clean). Any tips on grilling seitan? We had fun cooking outside, and next time I'm throwing on some veggies.

Going to The Berry Ranch has become a tradition for us. It's a cute farm nearby that grows raspberries, blackberries, sweet corn, pumpkins, and so much more including hanging petunia baskets you see in front of the barn.
This time, we bought a flat of blackberries and a "celebrating 15 years" Berry Ranch mug. Although Art and I haven't been visiting the ranch that many years, we have been married that many coming up next month.



A Yummy Salad: greens, fava beans, beets, fresh cut corn, vegan pork tenderloin seitan sauteed with teriyaki & pomegranate juice, red bell pepper, French cornichons, and tossed with 'Simple Cider Vinaigrette' from Vive.

This is how I prepared the fava beans fresh from the FM: 1. pull open along the seams and remove the beans. 2. drop in boiling, salted water for 30 seconds. Drain & drop in ice water. 3. slice the inner skin of each bean with a fingernail and pop out the beans.

Amey, of Vegan Eats & Treats was in town for a wedding, and we were thrilled to have her and Musty over for breakfast yesterday. I took some photos, and can't wait to share them next time. See you soon!

Lakeside Lavender Farm Festival

We went to the Lakeside Lavender Farm festival this morning.


I read directions to Art as he drove along the country roads -- it was a short drive from our home.









This is the path that leads to a farm house with lavender fields on either side.












There were lots of interesting areas for the girls to explore. They were running here & there and literally rolling around in the grass.

I grew up on and around farms like this, so it pleased me to share this type of experience with them.







This festival was extra delightful because it was void of commercialism. This is a family farm, and you get the feeling that you are invited to help and partake in the harvest.









They say lavender can ease stress, induce relaxation, refresh, and even invigorate. It's called a "mood balancing herb" that possesses a sedative and calming effect; as well as an uplifting, refreshing and rejuvenating effect on the psyche.

Look at the uplifting effect it had on my oldest daughter!





Here you see it's calming effects...

and our basket full of lavender goodies!










LAVENDER
* sachets
* jelly
* lip balm
* tea cookie recipe & lavender buds
* bundles - snipped fresh by me!

They had lots more homemade lavender things: lotion, oil, spritzer, relaxation pillows, soap, cookies, honey, ice cream, already dried lavender, and more.




I picked up just enough for me, and a couple friends. One was hand delivered, and the other by mail.
I'm marking my calendar for next year, and I hope they continue this festival for many years to come.
Happy 7 * 7 * 7 !!! I guess today there will be lots of lottery tickets sold and many weddings to attend. For me, I got "lucky" with lavender. :)