summer bounty :: a photo essay 

Tuesday, July 27, 2010 - Posted by urban vegan at 8:01 AM
Paella from my cookbook, with a summer twist. I substituted peas and peppers with carrots and zucchini from my organic CSA share

Thanks to my participation in a CSA share this summer, I am literally up to my ears in fresh, locally grown organic produce. I can barely keep up with using it up! It's a fun conundrum, though. Instead of going to the market and choosing my veggies, I get a box of whatever is abundant and in season; it's kind of like homework – or "Iron Chef" on a smaller scale. The CSA veggies have been absolutely gorgeous: much more vibrant than I would find at the supermarket. I leave you with photos, rather than words.


Haricots verts et tomates from my cookbook, again, made from organic CSA share veggies


Caribbean-inspired Sloppy Joes, made with tempeh, peppers, mango, and flavored with tamarind. 


Sloppy Joes, a-cooking

Monster basil, which quickly became monster pesto 


Tabboulleh

Last week's share: cucumber, carrots, beets, cherry tomatoes, potatoes, onion, yellow squash, green beens, and oregano [not pictured]









Previous share: basil, lettuce, chard, garlic, cucumbers, zucchini/yellow squash, tomatoes, beets and red potatoes



Look at that contrast...gorgeous

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"happy hour how-tos" in vegnews 

Monday, July 19, 2010 - Posted by urban vegan at 7:12 PM

Check out the special collector's edition of this month's VegNews. I wrote an article for this XXL  anniversary issue called "Happy Hour How-Tos: 10 Refreshing Tipples," which features cooling summer aperitif recipes. This issue also includes other mouth-watering recipes, hard-hitting articles, veggie tips, and an interesting interview with the iconic – and vegan artist, Peter Max, who designed the psychedelic cover [Only the "wrapper" is pictured above. You have to buy the issue to view Max's piece de resistance.]

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art for pitties bag 

Tuesday, July 13, 2010 - Posted by urban vegan at 10:23 AM
Tote bag I designed for Art for Pitties

Are you a sucker for handmade/hand-adorned accessories? Here's your chance indulge and own a one-of-a-kind tote bag, knowing that 100% the proceeds will be used to help animals in need.

Thirty artists, including moi, are creating and/or decorating tote bags to a super project called Art for Pitties. We range from animators and tattoo artists, to architects and cookbook authors (!) – and we all share a love for pit bulls. Twenty additional artists are donating one-of-a-kind works ranging from sculptures to handmade jewelry. All work will be auctioned off via the Internet, and 100% of the proceeds will go to SanDiego-based EvenChance: Advocacy, Resources and Rescue.  The bags will likely be displayed at a one-night event in New York City before the auction, so check back on the Art for Pitties web site and Facebook fan page for updated info.



Close up of lining

I used some of the cheery Ikea fabric I wrote about in my last sewing blog post to create my tote. It's lined, and features a long shoulder strap and a decorative brown retro button. It's perfect for carrying books, craft projects, your lunch or other small items. I also added a snap closure (not pictured, since I just added it). You can machine-wash the bag in the gentle cycle.




Carrying this bag--or any Art for Pitties bag-- is an instant mood lifter!


In closing, I'd just like to state for the record that, one of my cats, Bossa Nova, is much more vicious than any pit bull I've ever met. [And I've met plenty of pitties as a volunteer for Philly PAWS.] 

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the zen of sour cherries 

Saturday, July 10, 2010 - Posted by urban vegan at 3:47 PM

Run, don't walk, to your local farmer's market. Sour cherries aren't around for long.

In this society, we can enjoy virtually any food we want at any time. Instant gratification is now the norm, in food and in many other areas. But the fleeting appearance of ruby-red sour cherries reminds me of how important it is to pursue and to savor space around all experiences, culinary or otherwise. We bask, for example, in delicious anticipation, waiting for the sour cherries' arrival, licking our lips at the thought of succulent sour cherry pies, cobblers and preserves. Flash forward to the short-but-sweet sour cherry season: we are fully present, savoring each sweet-sour bite, partly because the cherries taste heavenly, and partly sparked by gratitude – knowing [ahem!] that they are only here for a short while. 

Sour cherry season comes and goes in the blink of an eye. And since these cherries are highly perishable, chances are you won't find them at your local grocery store. I was lucky enough to score a quart of these thin-skinned beauties last week at the Fair Food Farmstand, located in the Reading Terminal Market. As their name suggests, sour cherries are a bit tart, so not everyone enjoys them raw. [I actually do.] Their texture is quite watery, somewhat reminiscent of watermelon, and the skin practically dissolves in your mouth.

Sour cherries are the quintessential ingredient used in cherry pies and cobblers. Their slightly sour flavor pairs so nicely with all the sugar and salt. Pitting the cherries for baking or ice cream is easy. Just take a toothpick or skewer and push out the pit.


Sour Cherry Vanilla Soy Ice Cream

I used a good portion of the cherries to make a batch of Sour Cherry Vanilla Soy Ice Cream.


Improvised Mixed Berry Cobbler


The rest ended up in an improvised mixed berry cobbler, made with sour cherries, blueberries and strawberries.




Sour Cherry One-Two Punch: Ice cream over cobbler

Being a hedonist, it didn't take me long to discover that the ice cream was the perfect topping for the cobbler.

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philly peeps, please help :: nova is missing! 

Wednesday, July 07, 2010 - Posted by urban vegan at 9:12 AM
Nova is missing. She is wearing a pink, girly collar.


Nova [not to be confused with my cat, Bossa Nova] is a 2-year-old, black on grey and brown tabby with bright pink collar, a pink nose against a white patch of fur on her face, and she has a white underbelly and white paws. She weights about 9 lbs. Nova was last seen near her home on the 3300 block of West Penn St, in East Falls, Philadelphia, PA, Thursday, June 17th. 

Nova is wearing an ID tag with phone number and name on it (267 241 3426). She is extremely shy, so she would probably be hard to catch unless she's ill or weak, and it's doubtful she will come when called. Nova's been spayed and she has all of her claws. Scroll down to see more photos.

If you have seen Nova, please call or text 267 241 3426 or leave a comment here. If you live in Philly's East Falls neighborhood, please leave water and food out for the strays/lost animals in this heat. Please help by forwarding this post, cross-posting and tweeting.


Nova, come home!!!

Close-up of Nova's pink nose and pretty face.

Nova (right), with her older sister, Maxine. Max misses Nova very much.

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caprese sandwich 

Sunday, July 04, 2010 - Posted by urban vegan at 8:35 AM

Miss mozzarella? Try my Caprese Sandwich.

This post and easy recipe is dedicated to veg*n newbies,  former mozzarella cheese lovers,  and the culinarily challenged. 

The Caprese Sandwich is a classic, made from just 5 basic ingredients: crusty bread, good quality olive oil, basil, cheese and tomatoes. When you think about it, fresh mozzarella cheese itself is bland, requiring a drizzle of olive oil and a healthy sprinkle of salt and pepper to bring it to life. Just like mozzarella, tofu is also bland, moist and undergoes a magical flavor transformation with the help of a few summertime staples. These sandwiches travel well and make great picnic treats. Just wrap them in aluminum foil and go!

As with all recipes, the trick to an excellent Caprese Sandwich is using only the best quality ingredients:

  • Tomatoes should be either heirlooms, beefsteaks or Jersey tomatoes, and vine-ripened if possible. Avoid the anemic supermarket variety at all costs. 
  • Bread: Ciabatta bread is my carb of choice: semi-crusty on the outside, with soft, spongy interior that greedily soaks up all the olive oil and tomato juice. French baquettes or Italian bread are also good choices.
  • Basil: Any kind of broad-leafed sweet basil will do [I grow my own in pots on my windowsill]. No dried basil, please!
  • Extra-virgin olive oil: Use a fruity variety; it makes such a difference. The only extra-virgin olive oil I use is Colavita Fruttato [Make sure the label says "fruttato." They make many different varieties.]
  • Tofu: Extra firm, organic if possible. No pressing required; the extra moisture here is a plus. 
  • Salt and pepper: If you're going all out on using best-quality ingredients, please don't stop short with the salt and pepper. Nothing beats that assertive punch of fresh ground black pepper. And freshly ground sea salt imparts a gentle, slightly minerally flavor. Kosher salt also works nicely here.


Caprese Sandwich

  • 4 T extra-virgin olive oil, plus extra for drizzling
  • 2 T soy sauce
  • Lots of fresh ground pepper and salt
  • 1 pound, extra-firm organic tofu, cut into 4 equal slabs
  • 1 loaf ciabatta bread, cut into 4 pieces, and then cut in half (Or use 4 ciabatta rolls)
  • 1-2 large tomatoes, slices
  • About 1/3 cup whole, fresh basil leaves
Serves 4

Prepare the marinade: Mix oil, soy sauce and fresh ground pepper in a shallow pan. Soak the tofu in the marinade for at least an hour [preferably overnight], turning occasionally to ensure all sides soak up the marinade.

Make sandwiches:  Drizzle each bread slice with about 1 tsp of olive oil. Fill sandwich with one slice of tofu, one or two slices of tomato, and basil to taste. Season with salt and pepper, and if you're in a hedonistic mood, add another drizzle of extra-virgin olive oil. Press together slightly and enjoy!







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