Hello Internet!
I can't believe it's been nearly four years since I have posted something. I've always loved writing this blog. It has been a tremendous way for me to document my transition into veganism and to share what I've learned along way.
I'm trying to figure out where I lost my way. Certainly life got in the way, as tends to happen to all of us, but when I reflect, I think I realized why I stopped posting. My original mission for the blog was to talk about becoming vegan through the lens of someone who was experimenting with vegan baking. When I started this blog, I think that succinctly captured the route I was taking to explore veganism. What surprised me, though, is how narrow this topic started to feel. I felt compelled to keep my topics pretty close to vegan baking with some forays into cooking; I always felt the need to have a recipe with every post and not to stray too far.
In reality, though, becoming vegan has opened up a much wider world to me. I have experienced a number of positive changes that I would have loved to write about, but it didn't fit into a neat construct of putting up recipes, so I ignored my urge to write about other things. The result: some combination of burning myself out on my original mission and writer's block with regards to recipes. So I simply stopped posting, always thinking I'd get back to it...until four years went by.
I have missed this blog, though, and interacting with all of you. So with some further thought on the topic and some amazing support from my husband Greg, I've decided to relaunch Veg Baker, J.D., but with the expanded approach I should have taken much sooner in my blogging career. Will I still write about baking and cooking? You betcha! But there probably won't be a recipe in every post. In fact, I don't know how many recipes will even make it to the blog. So what will I talk about instead?
My new mission for the blog is to be a more expansive resource for all kinds of readers, from established vegans to skeptical omnivores. I still want this space to be a place without judgment, but I will do more here than before and address more topics than the old format allowed.
So what exactly will I write about? Well, to give you a sense, I think it's only fair to give you a brief update about what's been going on with me! For starters, I'm pleased to say I have now been vegan since October 2011. That means in addition to talking about the vegan transition, I can also talk about simply being vegan in a number of settings, from basic meal planning at home to buying a vegan suit to finding good vegan eats in Chicago and on the road to making sure all of my consumer choices are consistent with my feelings on animal rights. I am also happy to report that my husband and I are expecting our first baby this summer, which is very exciting! I have stayed vegan throughout my pregnancy, and we plan to raise our child vegan as well, so I hope this page can be a resource for folks who are interested in raising a new generation of vegans.
And honestly, from there, I'm sure I will continue to talk about more subjects as they come up, both in my personal life and from questions I am happy to field from my readers (you can still email me at vegbakerjd@gmail.com!). But the short answer is I don't want to make the same mistake I did before; as I grow and share my experiences, I want the blog to grow with me, too, and I am thrilled to have you come along on the ride
Thanks for coming back to visit me - and I can't wait to get started again!
a peek into one blogger's vegan lifestyle, from cooking and baking to parenthood and family life to making vegan choices as a working professional, and everything in between
Showing posts with label Introduction. Show all posts
Showing posts with label Introduction. Show all posts
Friday, April 18, 2014
Friday, October 23, 2009
Some Veggie Updates
I've been about the blog quite a bit lately. I've really been touched by the response. Everyone - vegans, vegetarians, and omnivores alike - have been extremely supportive. I'd like to work on expanding the blog and making it better to address the helpful feedback I've gotten from people, so starting today I am going to make two changes to my format.
First, I am going to add a tag called "Recipe Update." The nature of the blog is that I am posting recipes that I am constantly working on. Sometimes, I will end up with a result that is really different, and I think that merits a separate post (think all of my crazy chocolate chip cookie posts!). Other times, though, I've just figured out minor things, like turning a recipe that had eggs totally vegan. I want to share this change with my readers, but I don't think it is necessarily worth a post. As a result, I will go back to an old recipe, update the tags (for example, if I've made something vegan that previously wasn't, I'll add the "Vegan" tag), add a "Recipe Update" tag, and I'll flag the part of the recipe that changed within the post. I hope this will help people go back and find a recipe they liked when they initially read it but didn't try it because it either had or lacked particular ingredients when the post first went up.
Second, I've realized lately that a number of the questions are not just limited to vegan baking, but to my vegan transition generally. The questions are never judgmental, and I'm always happy to talk about what has led me towards a vegan lifestyle. Probably the number one question I get is what Greg and I eat for dinner. And here's the thing - although I have no problem talking about what we eat, for some reason, I never, ever remember what we have recently eaten. I think I love food so much that once I'm done eating, I sort of forget what we've already eaten. I realize how sad that last sentence sounds. I am convinced that medical science will have a name for this tendency of mine in the next decade or so, but in the mean time, very well meaning people ask me this fair question, and I stare at them like a deer in the headlights.
I've decided, then, that perhaps one of the best ways to combat this problem is to share some meals ideas that Greg and I have tried on the blog. I'm always happy to share recipes, and although I'd still like the focus to be on baking, I think interspersing some meal ideas as posts with my regular baking commentary could also help me with my other goal, which is to document my journey towards veganism. I really and truly have no desire to "convert" people to veganism, so I hope this addition doesn't make people uncomfortable. Rather, people seemed like they wanted to know what else we're eating, and I'd like to give the people what they want!
With this in mind, here is my first update. I'm into Month Three of the Vegan Experiment, and so far, so good. At this point, I am a vegan within the four walls of my house (and my office, if I bring my lunch), and I haven't used animal products in my baked goods for quite some time. I still function as a vegetarian beyond the confines of home. So far that balance is working well for me. (I've made other lifestyle changes, too, in terms of the shoes, clothes, beauty products I use...since this a blog about food, I won't discuss them, but if you're interested, drop me a line!)
One of the most unexpected changes has been how much fun it has been to cook at home. Granted, it's no surprise that I enjoy cooking, but the prospect of vegan cooking has been daunting. I've found myself leaning on some cookbooks to help me along the way, and I'm sure I will be writing about them more as the months go on.
One such cookbook is a longtime favorite - the Moosewood Cookbook series. One of my absolutely dearest friends gave me a Moosewood Cookbook as a housewarming present when I moved to Hyde Park a few years ago, and I've been hooked ever since. If you are interested in any kind of vegetarian or vegan cooking, you've got to get one of these books. The Moosewood Collective runs a great restaurant in Ithaca, New York, and they also write these cookbooks for their fans. What's great is that the recipes are easy, thoughtful, and delicious. They have recipes for all levels of cook - some basic without the "scary" ingredients of tofu, tempeh, or seitan, and then there are other more advanced recipes for those who want to give those proteins a try. They also include some fish recipes for their pescetarian followers.
The recipe below is a vegan adaptation from the fine people at Moosewood, from their Low-Fat Cookbook. Greg and I have made it for years. It is always a hit, and it is great for making ahead of time and reheating or bringing to a potluck. It also is great as leftovers, which can live in the fridge or be easily freezed for lunches. Enjoy!
Black Bean Chilaquile (adapted from the Moosewood Collective)
Yields: 4-6 servings
Ingredients:
Vegetable or olive oil or vegetable oil spray
1 medium onion, diced
3 cups cooked black beans (or 2-15 ounce cans), rinsed and drained
2 cups chopped tomatoes or 1-15 ounce can diced (drained) or crushed tomatoes
3 cups (one bag) frozen corn
1/3 c. lime juice
salt and pepper
Bag of tortilla chips, crushed
2 cups salsa, divided (we like peach-pineapple, but any will do)
1) Heat oil or oil spray in pan. Add onion and saute for five minutes over medium heat, until soft and glistening.
2) Add beans, tomatoes, corn, juice, salt, and pepper. Saute until liquid is reduced, which can take anywhere from 10-20 minutes.
3) Spray a 9x13 pan. Put approximately half the bag of crushed chips on the bottom. Cover with bean mixture. Cover mixture with approximately one cup of salsa (until covered, but not soaked). Cover with remaining chips. Cover with remaining one cup of salsa (again, covered, but not soaked).
4) IF BAKING NOW: Put in preheated 350 degree oven for 35-40 minutes.
IF BAKING LATER: Cover with plastic wrap and refrigerate. When ready, remove wrapping and bake uncovered in preheated 350 degree oven for 40 minutes, then crank up oven to 375, leaving the chilaquile in, and bake for an additional 10 minutes.
First, I am going to add a tag called "Recipe Update." The nature of the blog is that I am posting recipes that I am constantly working on. Sometimes, I will end up with a result that is really different, and I think that merits a separate post (think all of my crazy chocolate chip cookie posts!). Other times, though, I've just figured out minor things, like turning a recipe that had eggs totally vegan. I want to share this change with my readers, but I don't think it is necessarily worth a post. As a result, I will go back to an old recipe, update the tags (for example, if I've made something vegan that previously wasn't, I'll add the "Vegan" tag), add a "Recipe Update" tag, and I'll flag the part of the recipe that changed within the post. I hope this will help people go back and find a recipe they liked when they initially read it but didn't try it because it either had or lacked particular ingredients when the post first went up.
Second, I've realized lately that a number of the questions are not just limited to vegan baking, but to my vegan transition generally. The questions are never judgmental, and I'm always happy to talk about what has led me towards a vegan lifestyle. Probably the number one question I get is what Greg and I eat for dinner. And here's the thing - although I have no problem talking about what we eat, for some reason, I never, ever remember what we have recently eaten. I think I love food so much that once I'm done eating, I sort of forget what we've already eaten. I realize how sad that last sentence sounds. I am convinced that medical science will have a name for this tendency of mine in the next decade or so, but in the mean time, very well meaning people ask me this fair question, and I stare at them like a deer in the headlights.
I've decided, then, that perhaps one of the best ways to combat this problem is to share some meals ideas that Greg and I have tried on the blog. I'm always happy to share recipes, and although I'd still like the focus to be on baking, I think interspersing some meal ideas as posts with my regular baking commentary could also help me with my other goal, which is to document my journey towards veganism. I really and truly have no desire to "convert" people to veganism, so I hope this addition doesn't make people uncomfortable. Rather, people seemed like they wanted to know what else we're eating, and I'd like to give the people what they want!
With this in mind, here is my first update. I'm into Month Three of the Vegan Experiment, and so far, so good. At this point, I am a vegan within the four walls of my house (and my office, if I bring my lunch), and I haven't used animal products in my baked goods for quite some time. I still function as a vegetarian beyond the confines of home. So far that balance is working well for me. (I've made other lifestyle changes, too, in terms of the shoes, clothes, beauty products I use...since this a blog about food, I won't discuss them, but if you're interested, drop me a line!)
One of the most unexpected changes has been how much fun it has been to cook at home. Granted, it's no surprise that I enjoy cooking, but the prospect of vegan cooking has been daunting. I've found myself leaning on some cookbooks to help me along the way, and I'm sure I will be writing about them more as the months go on.
One such cookbook is a longtime favorite - the Moosewood Cookbook series. One of my absolutely dearest friends gave me a Moosewood Cookbook as a housewarming present when I moved to Hyde Park a few years ago, and I've been hooked ever since. If you are interested in any kind of vegetarian or vegan cooking, you've got to get one of these books. The Moosewood Collective runs a great restaurant in Ithaca, New York, and they also write these cookbooks for their fans. What's great is that the recipes are easy, thoughtful, and delicious. They have recipes for all levels of cook - some basic without the "scary" ingredients of tofu, tempeh, or seitan, and then there are other more advanced recipes for those who want to give those proteins a try. They also include some fish recipes for their pescetarian followers.
The recipe below is a vegan adaptation from the fine people at Moosewood, from their Low-Fat Cookbook. Greg and I have made it for years. It is always a hit, and it is great for making ahead of time and reheating or bringing to a potluck. It also is great as leftovers, which can live in the fridge or be easily freezed for lunches. Enjoy!
Black Bean Chilaquile (adapted from the Moosewood Collective)
Yields: 4-6 servings
Ingredients:
Vegetable or olive oil or vegetable oil spray
1 medium onion, diced
3 cups cooked black beans (or 2-15 ounce cans), rinsed and drained
2 cups chopped tomatoes or 1-15 ounce can diced (drained) or crushed tomatoes
3 cups (one bag) frozen corn
1/3 c. lime juice
salt and pepper
Bag of tortilla chips, crushed
2 cups salsa, divided (we like peach-pineapple, but any will do)
1) Heat oil or oil spray in pan. Add onion and saute for five minutes over medium heat, until soft and glistening.
2) Add beans, tomatoes, corn, juice, salt, and pepper. Saute until liquid is reduced, which can take anywhere from 10-20 minutes.
3) Spray a 9x13 pan. Put approximately half the bag of crushed chips on the bottom. Cover with bean mixture. Cover mixture with approximately one cup of salsa (until covered, but not soaked). Cover with remaining chips. Cover with remaining one cup of salsa (again, covered, but not soaked).
4) IF BAKING NOW: Put in preheated 350 degree oven for 35-40 minutes.
IF BAKING LATER: Cover with plastic wrap and refrigerate. When ready, remove wrapping and bake uncovered in preheated 350 degree oven for 40 minutes, then crank up oven to 375, leaving the chilaquile in, and bake for an additional 10 minutes.
Monday, August 31, 2009
Ask Veg Baker, J.D.
Recent inspiration has brought about a new segment on the blog: Ask Veg Baker, J.D. If you have a burning baking question, email it to me or post a comment, and once or twice a month, I'll post an answer and a recipe to go with it. Admittedly, I am not a trained pastry chef, so I definitely don't want to give the impression that I'm a baking know-it-all. I hope these monthly Q&A sessions take on more of the flavor of friendly banter where people can trade tips. In that vein, if you have anything to contribute to a question, please post in the comments. And if I don't know the answer, I'll happily research to figure it out.
So what's the story behind this idea? A phone call from my wonderful sister, Alison. If you don't know my sister, please go out of your way to do so. I'm one of her biggest fans, not only because she's a fabulous big sister, but she's just an incredible person. I always looked up to her as a kid, and I continue to look to her for support and guidance as an adult. I'm just super proud to be her little sister.
One of the many areas where Alison shines is her hostessing capabilities. She always throws these amazing parties, and she is a fantastic cook and baker to boot. Whereas I like to take recipes and modify them, Alison just pulls these ridiculously good ideas for food and parties out of the various recesses of her brain and, in true Tim Gunn style, she "makes it happen."
It is the topic of Alison and baking that brought about the Ask Veg Baker, J.D. segment. Alison gave me a call last week because she was in a predicament that I am in more than I care to admit: she was in the middle of baking and realized she was short on an ingredient. Here was her question: when you are baking and short on vegetable oil, is there anything you can substitute?
The answer is: yes! As a general rule, in baking, a solid fat can be substituted for another solid fat, and a liquid fat can be substituted for another liquid fat. If you think about it, we've been doing this for years already; people use butter, margarine, and shortening interchangeably all the time and don't think twice about it. For some reason, though, doing the same thing with liquid fats just didn't get the same amount of press. In Alison's case, she was short on vegetable oil, so my first recommendation was to use applesauce to make up the difference. Applesauce actually is a great substitute because it adds a lot of moisture without altering flavor and its fat-free. When she scoured her fridge and realized she was out, though, we went to Plan C: she melted some butter and added it to the oil and put it in. (This would work with Earth's Balance, too!) Alison added the butter and found success! (I can personally attest to the final product's yumminess.)
I should note, though, that when substituting liquid fats, it is important to use neutral fats, like vegetable/corn/canola oil, applesauce, and melted butter. For example, you should NEVER use something like olive oil. It has a tremendous taste that beefs up the flavor profile of savory foods, but put it in your cakes and cookies, and you've got yourself a big pile of yuck (unless, of course, the recipe calls for it, and then that's a different story).
In honor of my sister's idea to start Ask Veg Baker, J.D. (and her enthusiastic proclamation of "Thanks, Veg Baker, J.D.!" when she hung up the phone), I am going to post today's recipe in honor of Alison. When Alison was a teenager and starting to bake for the first time, she made the Hershey's Best Brownies recipe, and it was super delicious. It's a recipe I've turned to time and again. I've recently veganized it, and I'm still tinkering with it, but I definitely like the result below.
I should note, though, that when you make these brownies, because applesauce is used, they are going to look undercooked when they come out of the oven. I can't stress this enough - it is really important that you test the brownies and make sure a toothpick comes out clean, otherwise these are really easy to overbake. If you're like me, the toothpick will come out clean and you'll pull the brownies out of the oven, but then you'll pace and lament that you can't believe you stopped baking the brownies even though they look so raw and you spoiled this batch, and then 30 minutes will go by and you'll want some form of chocolate so you'll cut yourself a brownie, and you'll realize you have a warm, super soft (and fully baked) brownie, and you'll feel goofy for doubting yourself. Not like I've gone through this dance before or anything...
Anyway, these brownies are at their best still hot out of the oven in a brownie sundae as well as in traditional cooled down brownie form.
Best Brownies, Vegan-Style
Yields: 12 brownies
Ingredients:
1/2 c. melted non-dairy butter substitute, like Earth's Balance
1 c. white sugar
1/2 c. unsweetened applesauce
1 -1 1/2 tsp. vanilla (optional; there will be a darker chocolate taste without it)
1/2 c. flour
1/3 c. unsweetened cocoa powder
1/4 tsp. baking powder
1) Mix together butter substitute and white sugar; add applesauce and vanilla until well mixed.
2) Mix flour, cocoa, and powder into wet ingredients until just mixed.
3) Pour into an 8x8 or 9x9 well-greased square pan. Bake in a preheated 350 degree oven for 25-30 minutes, or until toothpick comes out in the center (and in different spots of the pan) cleanly.
So what's the story behind this idea? A phone call from my wonderful sister, Alison. If you don't know my sister, please go out of your way to do so. I'm one of her biggest fans, not only because she's a fabulous big sister, but she's just an incredible person. I always looked up to her as a kid, and I continue to look to her for support and guidance as an adult. I'm just super proud to be her little sister.
One of the many areas where Alison shines is her hostessing capabilities. She always throws these amazing parties, and she is a fantastic cook and baker to boot. Whereas I like to take recipes and modify them, Alison just pulls these ridiculously good ideas for food and parties out of the various recesses of her brain and, in true Tim Gunn style, she "makes it happen."
It is the topic of Alison and baking that brought about the Ask Veg Baker, J.D. segment. Alison gave me a call last week because she was in a predicament that I am in more than I care to admit: she was in the middle of baking and realized she was short on an ingredient. Here was her question: when you are baking and short on vegetable oil, is there anything you can substitute?
The answer is: yes! As a general rule, in baking, a solid fat can be substituted for another solid fat, and a liquid fat can be substituted for another liquid fat. If you think about it, we've been doing this for years already; people use butter, margarine, and shortening interchangeably all the time and don't think twice about it. For some reason, though, doing the same thing with liquid fats just didn't get the same amount of press. In Alison's case, she was short on vegetable oil, so my first recommendation was to use applesauce to make up the difference. Applesauce actually is a great substitute because it adds a lot of moisture without altering flavor and its fat-free. When she scoured her fridge and realized she was out, though, we went to Plan C: she melted some butter and added it to the oil and put it in. (This would work with Earth's Balance, too!) Alison added the butter and found success! (I can personally attest to the final product's yumminess.)
I should note, though, that when substituting liquid fats, it is important to use neutral fats, like vegetable/corn/canola oil, applesauce, and melted butter. For example, you should NEVER use something like olive oil. It has a tremendous taste that beefs up the flavor profile of savory foods, but put it in your cakes and cookies, and you've got yourself a big pile of yuck (unless, of course, the recipe calls for it, and then that's a different story).
In honor of my sister's idea to start Ask Veg Baker, J.D. (and her enthusiastic proclamation of "Thanks, Veg Baker, J.D.!" when she hung up the phone), I am going to post today's recipe in honor of Alison. When Alison was a teenager and starting to bake for the first time, she made the Hershey's Best Brownies recipe, and it was super delicious. It's a recipe I've turned to time and again. I've recently veganized it, and I'm still tinkering with it, but I definitely like the result below.
I should note, though, that when you make these brownies, because applesauce is used, they are going to look undercooked when they come out of the oven. I can't stress this enough - it is really important that you test the brownies and make sure a toothpick comes out clean, otherwise these are really easy to overbake. If you're like me, the toothpick will come out clean and you'll pull the brownies out of the oven, but then you'll pace and lament that you can't believe you stopped baking the brownies even though they look so raw and you spoiled this batch, and then 30 minutes will go by and you'll want some form of chocolate so you'll cut yourself a brownie, and you'll realize you have a warm, super soft (and fully baked) brownie, and you'll feel goofy for doubting yourself. Not like I've gone through this dance before or anything...
Anyway, these brownies are at their best still hot out of the oven in a brownie sundae as well as in traditional cooled down brownie form.
Best Brownies, Vegan-Style
Yields: 12 brownies
Ingredients:
1/2 c. melted non-dairy butter substitute, like Earth's Balance
1 c. white sugar
1/2 c. unsweetened applesauce
1 -1 1/2 tsp. vanilla (optional; there will be a darker chocolate taste without it)
1/2 c. flour
1/3 c. unsweetened cocoa powder
1/4 tsp. baking powder
1) Mix together butter substitute and white sugar; add applesauce and vanilla until well mixed.
2) Mix flour, cocoa, and powder into wet ingredients until just mixed.
3) Pour into an 8x8 or 9x9 well-greased square pan. Bake in a preheated 350 degree oven for 25-30 minutes, or until toothpick comes out in the center (and in different spots of the pan) cleanly.
Monday, August 3, 2009
Welcome to Veg Baker, J.D.!
Hello new readers, and welcome to my corner of the internet!
My name is Beth, and I've decided to take on the blogosphere to talk about my exploits in baking. Let me explain!
I am an attorney, happily practicing in Chicago, Illinois. I live in the city with my husband Greg and our two crazy pooches, Lucy and Sheila. I enjoy cooking, but I have long loved to bake as a hobby. Recently, I've begun experimenting with favorite recipes more and more. I've been a vegetarian for almost five years, and lately, I've been thinking about reducing or eliminating the dairy and egg products I use in my baked goods. I have been curious to see if I can modify recipes in such a way that I can enjoy my favorite desserts, without the guilt!
The purpose of this blog is to share my baking adventures with all of you, including recipes, things that worked well, and things that didn't go exactly to plan. Essentially, I will be documenting my journey, and as such, the journey may change along the way, to encompass cooking, tip and tricks I learn along the way...who knows! I hope you'll join me and see what happens.
On a side note, I hope everyone feels welcome at this website. I am a vegetarian because that is the lifestyle choice that is correct for me; I don't feel comfortable dictating personal choices to my readers. I hope vegans and omnivores alike will follow along. That said, people often have questions about why I'm a vegetarian, and I'm always happy to talk about how I got here, so feel free to drop me a comment or an email if you are so inclined.
On the topic of comments, I would love comments, both kudos and criticisms, although I do ask that comments stay constructive.
Thanks for joining me, and let the baking begin!
Beth
PS: Because the lawyer in me can't resist...although I hope Veg Baker, J.D. becomes a place where readers and I can swap advice about baking and cooking, this website is personal and non-legal in nature. Therefore, nothing on this blog should be construed as legal advice or as legal representation.
My name is Beth, and I've decided to take on the blogosphere to talk about my exploits in baking. Let me explain!
I am an attorney, happily practicing in Chicago, Illinois. I live in the city with my husband Greg and our two crazy pooches, Lucy and Sheila. I enjoy cooking, but I have long loved to bake as a hobby. Recently, I've begun experimenting with favorite recipes more and more. I've been a vegetarian for almost five years, and lately, I've been thinking about reducing or eliminating the dairy and egg products I use in my baked goods. I have been curious to see if I can modify recipes in such a way that I can enjoy my favorite desserts, without the guilt!
The purpose of this blog is to share my baking adventures with all of you, including recipes, things that worked well, and things that didn't go exactly to plan. Essentially, I will be documenting my journey, and as such, the journey may change along the way, to encompass cooking, tip and tricks I learn along the way...who knows! I hope you'll join me and see what happens.
On a side note, I hope everyone feels welcome at this website. I am a vegetarian because that is the lifestyle choice that is correct for me; I don't feel comfortable dictating personal choices to my readers. I hope vegans and omnivores alike will follow along. That said, people often have questions about why I'm a vegetarian, and I'm always happy to talk about how I got here, so feel free to drop me a comment or an email if you are so inclined.
On the topic of comments, I would love comments, both kudos and criticisms, although I do ask that comments stay constructive.
Thanks for joining me, and let the baking begin!
Beth
PS: Because the lawyer in me can't resist...although I hope Veg Baker, J.D. becomes a place where readers and I can swap advice about baking and cooking, this website is personal and non-legal in nature. Therefore, nothing on this blog should be construed as legal advice or as legal representation.
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