Cruelty-free eating and cooking for one in the District of Columbia.
…so I’m moving back. Here are the pictures from what I thought was going to be my last night in town dinner. I made BBQ tofu, cornbread, quinoa jambalaya, stuffed mushrooms, and brownies. I started cooking a little after 5 and we were ready to eat at 8. There are pictures and info about the food I made after the jump.
People I Love
Okay, I have some sad news: I’m moving to North Carolina. I’ve decided I want to pursue a degree in Geography, which isn’t offered at AU. I’ll be taking a year off between schools and then hopefully going to UNC. So I suppose it wouldn’t make much sense for me to keep up a blog called Yum, DC! (I’m going to do my best to start one in NC, but we’ll see.)
The good news? This blog will (hopefully) not end! I’m going to pass it on to my friend, Scott Lane who is an experienced vegan here in the District. In fact, he’s been helping me hit up all the vegan places I haven’t experienced in my last two weeks. Here’s what we had at our trip to Great Sage last week…
Scott had a club sandwich.
I had a roasted vegetable sandwich.
We had a vegan sundae.
Sorry for the time off, guys. I’ve been pretty busy working a 9-5 this summer, so cooking has sadly taken a back seat. But I was pretty busy this weekend.
And I’ve also been experimenting with a wheat-free diet (not gluten-free). I realized I was eating too much bread (a love of mine), so I’ve been mixing things up, trying news grains, etc. It’s been hard, though, because Celine over at Have Cake, Will Travel! is a genius when it comes to cakes and such.
One good thing has sprung out of a lack of time: a love for quinoa. Why didn’t anyone tell me how fast cooking and delicious this stuff is? I made quinoa sushi yesterday and it was fantastic. Basically, you just season the rice the same way you’d season sushi rice. (1 T seasoned rice vinegar; 1 tsp sugar to 1 c quinoa). True, it doesn’t stick together as well as rice does, but it definitely works. Especially if you throw in a bit more water; I used 1/2 quinoa to 1-1/4 c water. And with it being so high in protein, it’s totally worth it.
If you haven’t already, check out the Vegan Freak podcast. It can be a little ranty, but it’s quite entertaining. Bob & Jenna are great radio hosts and they answer a lot of their listeners’ questions. You can even leave voicemails for them on their website. It’s a lot of fun!
Note: there’s a lot of profanity, so if you’re offended easily, I’d stay away.
Reasons to celebrate:
By the end of today, I will no longer be a freshman at American University.
By the end of the week, my sister will no longer be an undergraduate.
Ways to Celebrate:
Pumpkin, Oatmeal, Walnut, Chocolate Chip Clusters
Lemon Poppyseed Cookies with Dried Cranberries
Recipes after the jump!
So I attended my last three classes of freshman year today. Now all I have left is around thirty pages of crazy philosophical stuff to write. Woo-hoo.
So I’m bunkering down in my apartment (until Friday, that is. Arcade Fire on Friday I got sick & sad & sold my ticket.). I’ve stocked up on tofu and veggies and lots of brainfood.
I even decided to kickstart it all by making my first loaf of seitan. And I am so glad I did. Not only is this stuff delicious, but it took about 10 minutes to put together (minus baking time) and had minimal clean-up.
I adapted this recipe to make enough for one (and to my liking). Recipe after the jump!
You know, I have my first exam of the semester tomorrow; I have over 30 pages of writing due in the next 2 weeks; I have writer’s block. So what am I doing at 10:58 pm when I should be sleeping or writing or registering for the next semester?
…Okay, so I’m making roasted red pepper hummus. BUT! I am also listening to my new infatuations: Mat & Dave.
These Canadian guys host an adorable vegan podcast called “Lets Get Baked With Mat & Dave.” Each week they make a recipe with a featured guest (generally a band or something), play catchy music & make me hungry & inspired. I suggest you subscribe and fail all your finals like me. (I hope that feed works; if it doesn’t, just go to the website.)
Oh! There’s also a backlog on their website of all the episodes that feature a ton of yummy recipes.
And vegan baking boys are so cute.
Yesterday, I made a ton of sushi and summer rolls and took it all to the ampitheatre at my school with a friend.
It was my normal (soy-marinated tofu, avocado, cucumber, carrot, green onion + sesame seed) roll, which I now have officially named the “Kawaii Roll” (which means “cute” roll).
Close-ups & myth-dispelling after the jump. Read the rest of this entry »
Okay. I give in! After a few months of keeping close tabs on theppk.com forums, I’ve gotten jealous of everyone and have decided to make my own blog.
So a little about myself: My name is Emily and I’m an undergraduate student at American University in northwest Washington, DC. As for now, I am an Anthropology major and a Health Promotion minor. I’m originally from Tupelo, Mississippi and went to boarding school (9th grade-12th grade) in Chattanooga, Tennessee.
I consider myself a strict vegetarian, but I’m not 100% vegan quite yet. (I don’t drink milk, eat or use eggs or cheese or any other dairy, really. But I still eat some of the hidden stuff.) I’ve been fighting a few stomach problems and allergies that have slowed the process, but I’m well on my way. My vegetarianism stems from my concern for my own personal health and the health of the earth and species we share it with.
I expect that everything posted on this blog will end up being vegan (maybe with the exception of honey, which is easily replaced). I hope to post pretty regularly, but we’ll see how that goes.
I really want this blog to be a resource for people like me, who live in tiny studio apartments and have to deal with not really having a kitchen. I don’t have an oven or even a stovetop. (All I have is a tabletop oven, a hot plate, a microwave (that rarely gets used), and a george foreman grill.) Even the poorest college kid can make great vegan food. And bake, too!
