vegan pizza

Pizza, mio amore! I have always loved you: feeling lucky to eat Hungry Howie’s in elementary school for Friday lunches, making pizza on a grill in the summer, eating Domino’s drunk and late at night in college, discovering pizza rosa on the streets of Rome. It never occurred to me to order or make pizza without cheese, but even before trying to be vegan was a twinkle in my eye, I often peeled the cheese off pizza, a habit that baffled and even disgusted most people who saw me do it. But I am here to say that cheese-less pizza is delicious! Without cheese, the sauces and toppings get to be in the spotlight (and your sauces and toppings will be so good that you don’t need cheese to enjoy pizza!). No cheese makes for a different pizza experience, but I think it’s exceptional. Below is my favorite pizza dough recipe, favorite sauce recipe, and favorite toppings. Enjoy! Continue reading vegan pizza

a vegan’s guide to eating in omaha

I came to Omaha last August for a year-long position at a nonprofit organization.  As my year wraps up, it seems like a nice time to write about the amazing food I’ve had here. I know most people who live elsewhere don’t think much of this city, smack dab in the middle of the country, surrounded by the Dakotas, Iowa, and the rest of Nebraska. Well, I have news for all of you! Omaha is awesome! I mean, as awesome as any small to midsize city. It has a lot of very serious problems that other cities also face: a mayor who loves the police a little too much, racial segregation, people who hate reproductive rights, people facing severe economic injustices, pollution, police brutality and militarization, and pipelines galore. But Omaha is not whatever empty wasteland people from the coasts (and even from snobbier parts of the Midwest!) imagine. It has a rich culinary community, and there are plenty of wonderful places to eat if you’re vegetarian or vegan. Here are some of my favorites: Continue reading a vegan’s guide to eating in omaha

a delicious way to eat brussels sprouts

I feel kind of silly, but I just learned that the correct way to refer to those delicious, tiny cabbages that are so trendy these days is Brussels sprouts, as in the city of Brussels! I’ve been spelling it brussel sprouts for years! The humiliation! I might continue to not capitalize the “b” because that just seems like too much respect for one vegetable.

Anyway, this recipe was inspired by some brussels sprouts I had at The Lowry in Minneapolis a few months ago. Their brussels sprouts were fried, and then drizzled in honey and sprinkled with toasted almonds and goat cheese. Very delicious. I mistakenly got them as an appetizer with a group of (foolish) people who did not like brussels sprouts, and though I also ordered an entree, the brussels sprouts really would have sufficed. They were crispy, caramelized, tangy, nutty, salty, and sweet. Brussels sprouts at their finest.

This recipe was altered a bit to fit the ingredients I already had, but the idea is similar. I used a balsamic reduction instead of honey because I really love vinegar, nixed the almonds because I didn’t want to buy them, and added shiitake bacon to make it a real meal. This would be great with almonds or other nuts, and can be eaten without cheese or with a vegan goat cheese to make it vegan. Enjoy! Continue reading a delicious way to eat brussels sprouts

food justice is reproductive justice

Depressing stories about reproductive healthcare and rights routinely fill the news: four Planned Parenthood clinics close in Iowa due to targeted budget cuts, our ass of a president expanded the global gag rule that prevents organizations that provide abortions from receiving U.S. foreign aid money, the soulless ghouls who make up the U.S. Senate Republicans have created a bill to repeal and replace Obamacare that targets reproductive healthcare,  and the TV adaptation of The Handmaid’s Tale strikes fear into our hearts (I guess this one is only depressing because it’s “too real,” as they say).  In the United States, activists and feminists continue to struggle just to beat back anti-abortion legislation. Unfortunately, this has meant that many of us are stuck in a reproductive rights paradigm. The reproductive rights framework for activism is generally limited to the legal sphere and focused primarily on the legal right for someone to have an abortion. This legal right is, of course, nothing to sneeze at, and reproductive rights are critical to reproductive freedom. However, as a paradigm for movement-building, reproductive rights lacks the capacity to effectively connect with other social movements, and to move beyond a narrow focus on choice and “women’s health.” Continue reading food justice is reproductive justice

portobello poblano tacos

I love mushrooms and am always looking for more things to do with them! Go to an amusement park, rollerblade in the park, grab a drink at that new, cool bar in town…Ha ha just kidding, I meant I’m always looking for new ways to eat them!

Anyway, I made these tacos, and they were delicious! They are also very easy to make, and don’t take super long. They are deeply savory, salty, a little spicy, and not too heavy while still being filling! I ate them with a corn and bean salad (just corn, beans, red onion, lime juice, and spices). I watched an episode of Chef’s Table while I ate and felt inadequate, which didn’t feel as nice as the taco I was inhaling. I do not recommend Chef’s Table as a media pairing with this meal, or any meal for that matter. It will just make you feel bad.

Anyway, happy summer! Pepper season (and the season of most delicious things) is nearly upon us, and all of us who work in offices all day have increased staring out the window time by 50% (only some of us are daydreaming of peppers though). Enjoy the tacos and the sunshine, fellow Northern Hemisphere folks! Continue reading portobello poblano tacos

miso chicken ramen

I had my first bowl of ramen in March 2016. I could not believe I had gone 21 years without ever having ramen that wasn’t Maruchan instant noodles! It was a shockingly different dish from the salty, thin broth-ed soup of my youth. As I had more experiences with ramen and became more interested in cooking, I was excited to find a recipe for ramen that I could make. LOL! If anyone else has looked into making ramen from scratch at home, they know it is a long and fussy process. Fortunately, there are versions of ramen in between traditional and instant. This is one!

Though I aspire to eat entirely vegan, I also prioritize wasting as little food as possible, which means that I sometimes eat meaty leftovers that no one else wants. In this case, I had some shredded chicken on hand from a friend who was going out of town and wouldn’t be able to eat it. I was craving something warm and comforting, and decided to try my hand at a ramen-y noodle soup. It turned out to be really delicious! The broth was rich, savory, and salty, and everything else was nice and simple. I think this could pretty easily be made with tofu or mushrooms if you want to make it vegan-friendly. Otherwise, everything else is vegan! It was really satisfying, and very easy to make. I’m excited to look around for more pseudo-ramen recipes. If you’re looking for a vegan, full-on ramen experience, though, here’s a recipe that I haven’t tried but that looks delicious from Serious Eats. Enjoy! Continue reading miso chicken ramen

4 tips for avoiding foodie cultural appropriation

My bf made the above video to go with a script I wrote! I think it’s safe to say most of us have, at some point, felt unsure about whether instances of potential cultural appropriation really were that. This video is about food, in particular, but the lessons can apply across many types of cultural expression. A longer version of the script (which hopefully will clear up questions that anyone may have after watching) is below. Enjoy!

Continue reading 4 tips for avoiding foodie cultural appropriation