January 28, 2014

The Veganette for God's Love We Deliver!

Are you feeling healthy today? I feel fortunate to have the energy and strength to go to the store, buy groceries, and cook meals in my home. When you are living with a serious illness, these daily tasks become much more challenging. God's Love We Deliver is a non-sectarian organization that cooks and delivers specifically nutritious meals daily to New Yorkers battling with life-altering illnesses. As someone who strongly believes that food can heal, I find their compassionate work inspirational!

Join me and many others in supporting their vision! I'm joining the Big Love Weekend in an effort to reach their fundraising goal of $100K! My goal is to raise $500 in the next two weeks which would go directly to supporting the preparation and delivery of 50 meals to GLWD's clients and their primary caregivers. I am blessed to feel well, today! Please consider donating to the work of the organization through the below link.



January 14, 2014

Mindful Dishwashing

In his beloved text, Miracle of Mindfulness, Thich Nhat Hanh  speaks of simple ways to maintain consciousness in all aspects of our lives, even in the most mundane of moments. This year I am encouraging mindfulness to pervade through my days so that I can be more present with my thoughts and with those around me (read- leave the iPhone at home). This is a photo of my sweet friend CB's dish-washing station in Michigan. She cultivates many plants in her sill that are great company for sudsy sessions. I make a lot of dishes when I cook, so mindful dishwashing will be a challenge that I will be able to spend significant time practicing.

A bunch of new photos are up on the tumblr. Check them out!

From a cloud of raindrops,

January 13, 2014

Simple Wheat Loaf with Herbed Butter

Check out this photo from a snowy day now long gone! I made this hearty loaf and a jar of herbed garlic butter and brought them to the print shop to accompany a long day at the Vandercook. At the shop, we all work really hard on our own projects and are billed by the hour, so we do our best to be efficient! This sometimes means that we are very focused and don't do much chatting. Call me midwestern, but I often find myself missing the collaborative studios of my past with their inked-up boom boxes, storytellers, and dog piles. With the spirit of Michigan in tow, I do my best to keep my co-printers well-snacked with whatever is fated to bring on the chatters, gluten first!

I've published this recipe a number of times and am constantly re-visiting its words. This is no deluxe sourdough or seeded rye, but it is a great partner for soups and sandwiches alike with its hearty crunch and soft, puffy interior.

3 1/2 cups high gluten flour (or all purpose if you don't have HG)
1 1/4 cup whole wheat flour
1 1/2 tsp. salt
2 tsp. yeast
1-2 cups warm water
1 1/2 tsp. sugar

In a large bowl, stir together the fours, salt, and yeast. Using a large ball jar, mix 2 cups of warm water with the sugar until dissolved. Slowly add the water while stirring (you may need more or less water) until a loose ball forms. Knead on a floured surface for ten minutes until very elastic. Place in a large oiled bowl and cover with plastic. I use old grocery bags here to cover the bowl completely. Set in a warm place to rise for 1 1/2 - 2 hours. Once the dough has doubled, punch the dough down and form a tight ball. Place the ball in a floured towel to let rest for 20 more minutes. Place a shallow pan with 1/2 inch of water in it on the bottom of your oven. This will help keep the environment humid and will ensure a nice crumb! Preheat your oven to 475. If you are baking in a cast iron pan, Place the cast iron in the oven to heat. Once the oven is preheated, carefully remove the pan and coat with a little oil and cornmeal. Place the floured loaf in the pan and slash with a big X. Reduce the heat to 400 and bake for 30 minutes or until golden brown and hollow when knocked.

Garlic Herb Butter
1 large clove garlic (crushed)
1 pinch salt
1 Tbs. dill (chopped very finely)
2 tsp. flat leaf parsley (chopped very finely)
fresh ground pepper
3/4 cup earth balance or vegan margarine

Using a mortar and pestle, crush the garlic into the salt. Add to softened butter with the herbs (and any other fresh herbs you have around) and finish with freshly ground pepper. Let chill for an hour before serving.


January 6, 2014

2014! The Veganette on Instagram


Ahoy 2014! I'm tip-toeing my way into the 21st century by finally joining Instagram. It's the first of a few blog-related resolutions aimed to enhance The Veganette's online presence and functionality. Instagram gives me a way to see where the recipes are used, so please tag #theveganette when posing a photo of a dish inspired by the blog! It will remind me that the recipes archived here are used and enjoyed! Please follow the feed and bear with me as I try to learn to take photos with my phone :).

Happy New Year!