Lynn Flewelling's Blog, page 27
February 22, 2012
Deliciousarians
As part of my Buddhist practice, I've been trying to wean myself off meat, not easy for this life long omnivore. Recently I became an aspirant to Thich Nhat Hanh's Order of Interbeing and as part of my commitment I decided to be more mindful of what I was eating and alternate "meat days" with "no meat days," a middle way approach. That was going well, and I noticed that I was sometimes going several days without wanting meat.
Then Doug and I watched a documentary called "Forks Over Knives", which I highly recommend. It's a medical documentary about the advantages of a "whole foods, plant-based diet." The words vegetarian or vegan are never used, nor is there any footage of how awful the meat industry is (and it is, I've been there.) Instead, they concentrate on medical research showing the damage that animal products, including milk, do to the human body, particularly with cancer and heart disease. I wouldn't call it propaganda; it was a pretty dry, matter of fact presentation. It was persuasive and suddenly I was a vegetarian, and even Doug agreed to eat less animal products. Heart disease is a real killer in his father's line. He lost his dad to it when he was 14.
However---- Doug refuses to call himself any particular title. I'm not allowed to use the "V terms".
The first time I made quinoa (KEEN-wah) pilaf he asked what quinoa was. I started to explain that it was an ancient Peruvian grain that was healthy because it was so full of protein, but he stopped me.
"Is it delicious?" he demanded.
"Yes, it's delicious."
"That's all I need to know."
So now we're deliciousarians, I guess.
Whether you're a deliciousarian or not, the pilaf is yummy. Here's the recipe, with a couple of others we really like. (C = 8 oz cup, T = tablespoon, tsp = teaspoon)
Quinoa Pilaf ( 4 servings) 366 Delicious Ways to Cook Rice, Beans, and Grains Cookbook
1 cup uncooked quinoa, rinsed well with cold water
1 tablespoon olive oil
4 garlic cloves, finely chopped
2 shallots, finely chopped
2 cups chicken or vegetable broth
1/2 red bell pepper, finely chopped
2 tablespoons finely chopped fresh parsley
salt and pepper
Heat olive oil in medium saucepan and saute garlic and shallots until translucent, about 3 minutes. Add the quinoa and saute for 5 minutes, until quinoa is light brown. Add the broth, cover and simmer slowly for about 12-15 minutes, until all the liquid has been absorbed.
Remove from heat. Fluff the quinoa with a fork. Stir in bell pepper, parsley, and salt and pepper to taste. Dry the lid. Crumple a paper towel and place over quinoa. Cover again and let stand 5 minutes before serving.
Falafel Burgers Moosewood Classics Cookbook
1 C. diced onions
2 to 3 cloves garlic, minced
1 T. olive oil
1 C. diced red bell pepper
1 tsp. turmeric
1 tsp. ground coriander
pinch of cayenne
1 12 oz cake of firm tofu, pressed and crumbled
1 1/2 C. cooked chickpeas (1 15-oz can, drained)
3 T. fresh lemon juice
1 T. soy sauce
1 tsp. dark sesame oil
1/4 C. chopped parsley
1/4 C. tahini
1/2 tsp. salt
1/2 C. dry bread crumbs (more if needed)
Saute onions and garlic in the olive oil for about 5 min. Add bell peppers, turmeric, coriander, and cayenne and saute for 5 min, stirring occasionally.
Meanwhile, combine tofu, chickpeas, lemon juice, soy sauce, and sesame oil in a food processors. Process until well combined but not a paste. Transfer to a bowl and add cooked vegetables, parsley, tahini and salt. Mix well. Add enough bread crumbs to make it workable. Add more salt to taste.
Shape 1/2 C. portions into patties and bake on greased cookie sheet @ 350F for 30 min, until golden, juicy and firm.
Serve with chopped scallions, red onion rings, and Yogurt Tahini Dressing
Yogurt Tahini Dressing (1 WW pt/1 ounce serving) Moosewood Classics Cookbook
Combine:
1 C. plain yogurt
2 T. tahini
1 to 2 cloves garlic, finely minced
1 T. fresh lemon juice
2 tsp. chopped fresh dill
salt and pepper to taste
Let stand for at least 15 min for flavors to blend.
Hummus Lite Mediterranean Light Cookbook
2 cans of chick peas (also called garbanzo beans) drained.
2 large cloves garlic
4 to 6 tablespoons fresh lemon juice (whatever tastes best to you)
2 tablespoons olive oil
3 tablespoons tahini (you can find it at Clark's in Loma Linda)
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 cup plain low fat yogurt
Puree chick peas and garlic in food processor. Add remaining ingredients and process until smooth. Serve with pita bread triangles or carrots and other raw vegetables for dipping.
Then Doug and I watched a documentary called "Forks Over Knives", which I highly recommend. It's a medical documentary about the advantages of a "whole foods, plant-based diet." The words vegetarian or vegan are never used, nor is there any footage of how awful the meat industry is (and it is, I've been there.) Instead, they concentrate on medical research showing the damage that animal products, including milk, do to the human body, particularly with cancer and heart disease. I wouldn't call it propaganda; it was a pretty dry, matter of fact presentation. It was persuasive and suddenly I was a vegetarian, and even Doug agreed to eat less animal products. Heart disease is a real killer in his father's line. He lost his dad to it when he was 14.
However---- Doug refuses to call himself any particular title. I'm not allowed to use the "V terms".
The first time I made quinoa (KEEN-wah) pilaf he asked what quinoa was. I started to explain that it was an ancient Peruvian grain that was healthy because it was so full of protein, but he stopped me.
"Is it delicious?" he demanded.
"Yes, it's delicious."
"That's all I need to know."
So now we're deliciousarians, I guess.
Whether you're a deliciousarian or not, the pilaf is yummy. Here's the recipe, with a couple of others we really like. (C = 8 oz cup, T = tablespoon, tsp = teaspoon)
Quinoa Pilaf ( 4 servings) 366 Delicious Ways to Cook Rice, Beans, and Grains Cookbook
1 cup uncooked quinoa, rinsed well with cold water
1 tablespoon olive oil
4 garlic cloves, finely chopped
2 shallots, finely chopped
2 cups chicken or vegetable broth
1/2 red bell pepper, finely chopped
2 tablespoons finely chopped fresh parsley
salt and pepper
Heat olive oil in medium saucepan and saute garlic and shallots until translucent, about 3 minutes. Add the quinoa and saute for 5 minutes, until quinoa is light brown. Add the broth, cover and simmer slowly for about 12-15 minutes, until all the liquid has been absorbed.
Remove from heat. Fluff the quinoa with a fork. Stir in bell pepper, parsley, and salt and pepper to taste. Dry the lid. Crumple a paper towel and place over quinoa. Cover again and let stand 5 minutes before serving.
Falafel Burgers Moosewood Classics Cookbook
1 C. diced onions
2 to 3 cloves garlic, minced
1 T. olive oil
1 C. diced red bell pepper
1 tsp. turmeric
1 tsp. ground coriander
pinch of cayenne
1 12 oz cake of firm tofu, pressed and crumbled
1 1/2 C. cooked chickpeas (1 15-oz can, drained)
3 T. fresh lemon juice
1 T. soy sauce
1 tsp. dark sesame oil
1/4 C. chopped parsley
1/4 C. tahini
1/2 tsp. salt
1/2 C. dry bread crumbs (more if needed)
Saute onions and garlic in the olive oil for about 5 min. Add bell peppers, turmeric, coriander, and cayenne and saute for 5 min, stirring occasionally.
Meanwhile, combine tofu, chickpeas, lemon juice, soy sauce, and sesame oil in a food processors. Process until well combined but not a paste. Transfer to a bowl and add cooked vegetables, parsley, tahini and salt. Mix well. Add enough bread crumbs to make it workable. Add more salt to taste.
Shape 1/2 C. portions into patties and bake on greased cookie sheet @ 350F for 30 min, until golden, juicy and firm.
Serve with chopped scallions, red onion rings, and Yogurt Tahini Dressing
Yogurt Tahini Dressing (1 WW pt/1 ounce serving) Moosewood Classics Cookbook
Combine:
1 C. plain yogurt
2 T. tahini
1 to 2 cloves garlic, finely minced
1 T. fresh lemon juice
2 tsp. chopped fresh dill
salt and pepper to taste
Let stand for at least 15 min for flavors to blend.
Hummus Lite Mediterranean Light Cookbook
2 cans of chick peas (also called garbanzo beans) drained.
2 large cloves garlic
4 to 6 tablespoons fresh lemon juice (whatever tastes best to you)
2 tablespoons olive oil
3 tablespoons tahini (you can find it at Clark's in Loma Linda)
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 cup plain low fat yogurt
Puree chick peas and garlic in food processor. Add remaining ingredients and process until smooth. Serve with pita bread triangles or carrots and other raw vegetables for dipping.
February 21, 2012
Fan Girling-- it's ok, I got my work done first
I have wondered what Matthew Gray Gubler looks like shirtless. Apparently the truth has been out there all this time. I love his sense of humor!
**Hm, the embed isn't working. See his Jan. 30,2012 posting with Shemar.
GUBLERNATION on WhoSay
**Hm, the embed isn't working. See his Jan. 30,2012 posting with Shemar.
GUBLERNATION on WhoSay
Today's Best Typo
"Are you brining Mika?" asked Seregil.
February 14, 2012
February 13, 2012
Movies
Two of the best films I've seen lately are The Artist and The Woman in Black.
The Artist is simply stunning. It makes me long for more black and white silent films. The acting is superb and it's a coy mix of homage and pastiche.
The Woman in Black is a rare bird: a really good Gothic ghost story. Daniel Radcliff does a great job, and the cinematography is excellent.
Doug's taking me out for dinner and a movie tonight for an early Valentine's event and we're trying to decide between Chronicle and The Grey. Doug thinks he already knows the denoument of The Grey: Sarah Palin flies in on a helicopter, shoots the wolves, and tosses Liam a first aid kit, shouting "Pay for your own health care!"
The Artist is simply stunning. It makes me long for more black and white silent films. The acting is superb and it's a coy mix of homage and pastiche.
The Woman in Black is a rare bird: a really good Gothic ghost story. Daniel Radcliff does a great job, and the cinematography is excellent.
Doug's taking me out for dinner and a movie tonight for an early Valentine's event and we're trying to decide between Chronicle and The Grey. Doug thinks he already knows the denoument of The Grey: Sarah Palin flies in on a helicopter, shoots the wolves, and tosses Liam a first aid kit, shouting "Pay for your own health care!"
February 6, 2012
Today's Best Typo— So Far
Why do my typos always sound so dirty?
From an email (fortunately corrected) "Gland you can come."
From an email (fortunately corrected) "Gland you can come."
February 5, 2012
Writer Role Call!
Thanks so much to all who have been replying to my last post. It's great to hear from so many of you! I noticed that many of you mentioned that you have been writing, and I've long had the sense that there were many writers lurking, in addition to my author friends.
So make yourselves known! Pro, semi-pro, poets, short story, academic, fanfic (yes, I said it), and anyone I missed. Sing out, and if you have links to websites, post 'em. You've supported me. I support you!
So make yourselves known! Pro, semi-pro, poets, short story, academic, fanfic (yes, I said it), and anyone I missed. Sing out, and if you have links to websites, post 'em. You've supported me. I support you!
February 4, 2012
A Good Quote
I just ran across this and thought it worth sharing.
"Life is a process of becoming. A combination of states we have to go through. Where people fail is that they wish to elect a state and remain in it. This is a kind of death." ~Anais Nin
"Life is a process of becoming. A combination of states we have to go through. Where people fail is that they wish to elect a state and remain in it. This is a kind of death." ~Anais Nin
Hello out there?
Hey folks, me again. It's been my unscientific observation that the "real" traffic here is way down, while the spam traffic is through the roof. Are people leaving LJ in droves? Or am I just not that interesting anymore? ;-)
The Management
The Management
January 28, 2012
Today's Buddhist Thought
Brute force, no matter how strongly applied, can never subdue the basic human desire for freedom and dignity. It is not enough, as communist systems have assumed, merely to provide people with food, shelter and clothing. Human nature needs to breathe the precious air of liberty.
—His Holiness the Dalai Lama
—His Holiness the Dalai Lama
