Your Weekly Diversion, Week 28

IMG_0419

Week 28 brought us to new lows in American politics. We saw a brand new White House staff appointee let loose a crude rant against several others in gutter terms we’ve never heard or read in public media before, leading one of them to resign and with more dignity than one might expect. We heard the so-called leader of the free world deliver a grossly inappropriate political screed at a Boy Scout Jamboree, to an organization explicitly apolitical and determined to remain so. Their president later disavowed the screed and regretted allowing him to speak. Enough said.

IMG_0420

Smudging with sage and other herbs is a wonderful way to clear the air, literally. I’ve used it in my office on occasion and in my home when a cleansing vibe was called for. At work I’ve always used a leaf of sage clasped in the jaws of a binder clip, moving about the room rapidly so that my colleagues and staff don’t fear the building is on fire. There’s a no-candles policy, so I suspect smudging would be taboo if I asked. This article expanded my awareness, and perhaps will yours. I’m also looking for an abalone shell.

IMG_0421

This morning I got my first look into the interior of the new Tesla 3 and figured you’d enjoy seeing it, too. It’s $35K, which I agree is a lot, but we just bought a loaded Hybrid Toyota RAV4 for a bit more than that. I have two more years to pay on my Prius and when I’m ready for another new car, I’ll consider a Tesla.

IMG_1614.JPG

This recipe for a vegan reuben sandwich yielded the most delicious flavor I’ve ever had in a vegan sandwich, bar none. And I’ve enjoyed yummy vegan sandwiches in some of the best New York vegan restaurants. I loved non-vegetarian reubens years ago, and I’ve missed them. I’ve seen recipes for homemade seitan flavored with pickle juice to get that tangy corned beef taste, but it takes too long to make compared to this one. The recipe calls for marinated tempeh, sauerkraut, rye bread, homemade Russian dressing, and vegan Swiss cheese. It makes two wonderful, filling sandwiches that even an omnivore would scarf down.

Now that I’ve tweaked your taste buds and distracted you nicely from the headaches of the day, here’s some toe tapping thanks to the amazing Steve Martin and Edie Brickell.

Namasté

img_0154

Your Weekly Diversion, Week 26

IMG_0400

Welcome to Week 26 of our circus. Our monkeys have been swinging wildly from tree to tree, spinning, obfuscating, flirting, lying, blaming, chattering about nonsense, and it all makes my eyes roll in my head.

IMG_0402

I need diversions, and I’m sure you do as well so here we go. First, we need cake! Yes, we do, and we need confetti cake, with or without Elmo and friends.

IMG_0403

Or maybe we need Iced Lemon Pound Cake (vegan). I’m not sure which I’ll make first.

IMG_0404

Now that we’re drooling, I have good news and bad news for us. The bad news: Cheese is addicting. Dr. Neal Barnard has been exploding our craving with facts we don’t want to hear. Apparently certain aspects of cheese are transformed into a morphine-like chemical that reinforces our desire to have more cheese. The advertising world and restaurants know this. Witness the oozy, cheesy ads for pizza and other foods. As a vegan who began eating cheese again, and I feel guilty about it because I do know about the pseudomorphine stuff, and I know dairy is inherently cruel. A calf has to be taken from his mother so humans can have the milk. There’s a lot of suffering in that unnatural separation. The good news:  Miyoko’s Kitchen. She’s making cultured Buffalo Style Mozzarella we need to try.

IMG_0405

We can also enjoy Field Roast Chao cheeses that are produced  in Greece from coconut milk and tofu. I know it sounds weird, but it’s the tastiest, meltiest, sliced vegan cheese available in most supermarkets. It makes great grilled cheese sandwiches, especially when the bread is slathered with Just Mayo egg-free mayonnaise before grilling. And I totally trust this product which we use exclusively at home.

Who knew this would be another food blog? Well, it is what it is, and food is a great diversion, isn’t it? Yummy food isn’t called comfort food for nothing. So, we have to eat, so why not eat healthy and eat happy, too!

This week we sold all the CDs that Decluttr.com would buy and donated the rest. We listen to satellite radio at home and in our cars, and Amazon Music via iPad and Bluetooth speaker, so they’ve just gathered dust. I saved one out to give a friend. It was “Shteyt Oyf (Rise Up)” by the  Klezmatics, and I’m going to share now “I Ain’t Afraid” in English and Yiddish, originally written by Holly Near, that I’ve loved since I first heard it. Don’t you think the world needs to hear this? Please share!!!

Namasté 

img_0154

Potato and Beet Salad with Navy Beans

IMG_0353

Photo courtesy of and recipe adapted from Naturally Ella

Hungry?

This isn’t a recipe blog, but sometimes I just have to share something great! Since I’m a vegetarian eating mostly vegan, plus my recent hospital stay and admonition to eat more high fiber foods, and my husband enjoying loaded summer salads for dinner, this recipe was promising. The recipe I used is here.

I made a lot of changes due to what was available. I couldn’t find white or yellow beets. Red ones were discouraged for how they’d look in this recipe. So I swapped in a can of artichoke bottoms in water, cut up and roasted with the potatoes. My dill, bought two weeks ago, went bad so I used dried dill. I didn’t feel like spending the money for shallots when I still had half a bag of small boiling onions, so I used some of those instead. They were great! I didn’t have champagne vinegar and probably wouldn’t buy it, so I swapped in some light red wine vinegar. I would have used my Bragg’s apple cider vinegar but it’s getting low and the mother is pretty thick. Time to buy a new bottle!

This was so good it was all we had for dinner, served with a crusty, seeded whole grain bread and some organic extra virgin olive oil for dipping. The only thing I’d do differently next time would be to add roasted pine nuts.

Bon Appetít!

img_0154