Colleen Patrick-Goudreau is her own USO

Days off are great days for dinners with a list of ingredients as long as the actual recipe.  Sometimes, long lists of ingredients do not equate to lots of washing and slicing and dicing and pressing, etc.  Sometimes, the list of ingredients is long because there are 7 herbs and spices to be blended together for one reason or another, and despite the gathering and measuring and mixing and sprinkling, the dish still gets done in about 30 minutes.  Tonight was not one of those times.

Penne Pasta with Fresh Veggies from The Vegan Table has a ton of ingredients and every single one of them requires your specific and individual attention.  There's the julienning of carrots, the slicing of peppers and yellow squash, as well as the cutting-into-florets of broccoli.  There is also the peeling and pressing of garlic, along with the chopping of olives and slicing of Tofurkey, and don't forget the chiffonade of basil!  I didn't count how many ingredients were involved, but I do remember thinking I was on the last step three times before I was actually there.

It was extremely flavorful and attractive and since I enjoy all the components that go into preparing a meal, it really wasn't that much of a burden.  I am glad, however, that I opted to make this on my day off, rather than after a full day of work.  What was truly amazing was that even though I had the foresight to recognize the sheer volume all those ingredients would create, I still ended up with about a ton!  I cut the following things in half and still had enough to feed a small army:
8 oz of pasta rather than 16 oz
1 large bell pepper instead of two
1 can of fire roasted tomatoes instead of two
2 links of Tofurkey Italian Sausage instead of all 4

Here is what remains of the menu for this upcoming week:

1. Curried Bulghur Casserole with Garbanzo Beans from The Complete Vegan Cookbook.  Yes, I am very aware that this is the third weekly menu which has included this.  I just can't seem to get it made - it's not that I don't want to, but I know there will be leftovers, so I keep holding it for the perfect time...and that time never comes because I end up with a load of leftovers from some crazy pasta dish I cut in half...

2. Kedgeree from The Accidental Vegan.  I made this a while ago and was just so pleased with every aspect of it that I wanted to make it again.  The twist this time around is that I will be using Dinosaur Kale for the first time ever.

3. Seitan Pepper Steak also from The Accidental Vegan.  It's hard to believe I've had that handy little book for nine months or so, but considering the last (and first!) time I made this was in September, I guess that's so.  I was actually looking for an Italian baked tofu recipe when I found this, but it was just too irresistible, so I'll make it for the second time in a year...

4. Vegetable and "Sausage" Skillet from the Winter 2004 issue of Eating Well magazine.  This comes together super-fast and is really hearty.  It is definitely suited to a wintertime table, but between the subarctic a/c at work and keeping the apartment pretty cool to soothe Mister's hot Greek blood, I think I can play pretend.

I took tomorrow off from work, so hopefully I will have some great adventures to share from the kitchen and beyond!

a rose by any other name

There are a great many things I like about living in the city.  One of those things is the diversity of both population and cuisine.  Because there are so many different cultures represented even in my small corner of Philadelphia, making a simple statement like "I'm a vegetarian," is commonplace enough that the server smiles and skips the meat specials and no one thinks to ask what you DO eat.  I think it is something of a blessing (though I commonly find it a curse) that I have been unable to find suitable work in the city because it allows me to see how fortunate I am to make my home here.  When I travel outside of the city lines, I find myself in a land where the word Vegetarian may as well be part of another language and the concept of not eating ANY kind of animal is beyond some people's weak grasp.

I shared previously about the new hire who didn't realize poultry was considered "off limits" to vegetarians.  Today, another new hire seemed equally surprised that seafood didn't make the cut.  It was then that I decided to start calling all meats by their animal names, hoping to bring clarity to what is apparently a fuzzy gray area (not unlike the cat).

To my surprise, I think I actually managed to offend a colleague in doing so!  I was explaining what happened in class and she reacted with quite a bit more animation than I had expected and I flashed back to an article that I read in the latest VegNews (it just jumped right in with my groceries the other day...).   Colleen Patrick-Goudreau contributed this article about how uncomfortable people get with the reality of what they are eating if you bring it to their attention - although it made sense to me, I didn't think it would actually elicit the response I got from my new drinking buddy colleague today.

I tried to find it in a linkable format, but failing to do so, I will just type it in for your reading pleasure, thought-provocation, and pondering:

In our everyday use of language, we choose words that ease our discomfort and inure us to that which might be ugly, dirty, violent, or just discomforting.  We speak of "friendly fire" and "collateral damage" to refer to victims of war.  Dumps are now "transfer stations," and "used cars" are "previously owned vehicles."  Similarly, we tend to sugarcoat what we eat with language that conceals what we're actually putting in our mouths.  The euphemisms we use to refer to meat, dairy, and eggs contribute to our disconnection with the source of these products: the animals themselves.

For example, the word "meat" is preferred over "flesh" or even "animal," and it's generally discouraged to refer to the pigs, cows, and deer offered up for our gustatory pleasure.  Instead, we order pork, beef, and venison.  When an animal lays dead on the side of the road, we call it a carcass, but when an animal lays dead on our plate, we call it dinner.

Many of the words we use to refer to animals' body parts are equally innocuous, such as bacon, ribs, steak, hamburger, meatball, ham, pepperoni, roast, ground beef, sirloin, and chuck.  We don't say "prime cuts of pig" or "thin slices of calves."  As the result of successful desensitization, we seem to be able to refer to specific body parts without squeamishness, such as leg, breast, rib, wings, rump, loin, and flank, though we arbitrarily draw the line at tongues, feet, heads, intestines, and stomachs.

Of course, words from other languages make animal parts seem even more edible: caviar, foie gras, pate - menu items that many people might not order if they were in English.  "Escargot" certainly sounds more appetizing than "snails."

Strangely, we can order without compunction "chicken," "turkey," "duck," and "goose," but the slightest alteration makes people squirm.  Try asking someone if they eat "chickens," "ducks," and "geese," and it's as if they're recognizing the animals for the first time.  People have no problem eating "chicken," but they'll writhe when you ask them if they eat "chickens."

Using euphemisms to refer to the anonymous victims of our appetites not only belittles and commodifies animals, minimizes their suffering, and legitimizes and conceals our institutionalized use and abuse of them, it also desensitizes us to our own truth, our own values, and our own compassion.  That's a pretty high price to pay for a few old habits that can easily be replaced with just a little effort.

One of the joys of becoming vegetarian is that there is no need to euphemize, assuage, pretend, or romanticize.  You can look at the truth squarely in the face and, well, call a carrot a carrot.

It's true - as the vegan lifestyle becomes more visible and as those who abstain from at least meat-eating raise our voices, the consumer-driven marketplace responds and supplies what we demand.  If you live anywhere even remotely diverse or metropolitan, it takes so little effort to live ethically and compassionately that it's embarrassing to think others might believe we're making a sacrifice.  People wonder constantly what I eat, but I have to follow Dynise on this one - I have a long list of things I still want to try - I am at no loss for tasty and varying food choices.

Let's look at things through a new lens:

bacon

pork

beef

veal

venison

Just some food for thought...