Showing posts with label DIY. Show all posts
Showing posts with label DIY. Show all posts
Saturday, March 2, 2013
Monday, June 20, 2011
The Barebones Vegan: Another Quick Dish for Less
Orzo-Steamed Spinach
I'm going to tell you about a recent dish that my boyfriend and I invented, called "Orzo-Steamed Spinach." Well, technically, it was mostly me that invented it, but I'll give him credit for getting me to love orzo. :-)
There are a lot of ways in which this dish is awesome. Allow me to elaborate...
- It can be made in less than 10 minutes.
- Its ingredients are either very cheap or, if they're expensive, they are the kind that last a long time. I have listed the prices after each item on the "shopping list" for this dish, below. Although the Earth Balance is pricey, it will last you a while, provided you use it as a condiment and not for baking. Same goes for the sea salt and pepper, which you may even already have. As for the organic baby spinach, it's much more economical to buy the huge container, as the price per ounce is significantly less than that of the smaller containers (trust me, I checked!). Plus, it's a hearty vegetable, so you won't have to worry about it rapidly going bad, so long as you keep it refrigerated.
- It's a great way to consume a large portion of green vegetables without having to go the salad or green smoothie route (which you may be sick of!)
- You only have to dirty one pot, yet you get two hot foods.
- Cheap and/or long-lasting ingredients, plus quickness (seriously under 10 minutes to make!!!), means that it's the perfect "eating for several days in a row" meal when you're mega-busy and don't have time or feel like meal-planning - like during finals week! or a week when you have to work late every night! or while you're writing your dissertation, like me!
- It's really delicious, despite its simplicity!
1. a box of "orzo" which is a type of pasta shaped like little, flat footballs (1 store-brand box costs about $0.99 or less here in LA)
2. Earth Balance Natural Buttery Spread (usually about $5.99)
3. the huge, 16 oz plastic container of organic baby spinach (I think this cost me something like $5.39)
4. sea salt (prices vary depending on container size)
5. black pepper (prices vary depending on container size)
And here's the recipe:
I'm not going to list the ingredients because they're just the 5 grocery-list items above. So, what you do is cook at least a couple "servings" (say, 1/3 of the box) according to the package instructions. When the orzo is done, stir in a teaspoon or more of the Earth Balance and mix it up real good. Hey, you could even use olive oil if you wanted. Put a mound (really, go nuts) of the fresh spinach on a plate. Cover the spinach some of/all of the hot orzo. Sprinkle with sea salt and black pepper. Wait a few minutes for the hot orzo to "cook" the spinach a bit. Makes more than enough for one person.
This is meant to be a light meal or an accompaniment to something else, say, a heap of white beans (which are also cheap and easy to prepare!).
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| My camera phone doesn't really do it justice, but you get the idea. In this particular photo, you'll see I added some yellow peppers. This was only because we had some from our CSA and I wanted to try them out. |
For other cheap, easy ways to be vegan, see my other Barebones Vegan posts.
Thursday, April 7, 2011
The Barebones Vegan: Cheap 'n Easy! (Just how you like it)
This is my third of the "Barebones Vegan" posts, in which I tell you how to get by as a vegan without sacrificing your wallet or principles (screw you, Big Business!). You can find my other two posts on this issue here and here.
Here's a cheap and easy recipe that I adapted from The Vegetarian Meat & Potatoes Cookbook.
Spicy Spanish Potatoes:
Ingredients:
7 or 8 small potatoes (use red bliss or Dutch yellow), sliced 1/4'' thick
1 TB (or so) olive oil
sea salt and black pepper to taste
1 tsp paprika
1 tsp cayenne pepper
1/4 cup tomato paste
1/8 cup rice vinegar or white wine vinegar
Sriracha ('cause I'm crazy like that)
Parboil your potato slices for about 3 minutes. Then fry them in the olive oil until they're slightly browned on both sides (about 5 minutes). Reduce heat to low and season with salt and pepper. Add the cayenne and paprika, making sure to flip the potatoes over a few times to coat. Cover the pan and let it cook until potatoes are soft.
In a small bowl, mix together the tomato paste and vinegar. If you're also crazy, add however much Sriracha you want. Stir the mixture into the potatoes and cook for an additional 5 minutes or less, making sure to flip the potatoes occasionally.
The beauty of this dish is four-fold:
1. it's cheap
2. it's easy
3. it uses mostly natural foods
4. it acts as a sinus decongestant because it's so damn spicy
I paired these potatoes with heated up black beans topped with melted Daiya, and a salad of arugula and tomato. I think adding a side of sliced avocado would also be good.
P.S. Peta2 does a $3 Dish Of The Day if you're interested in checking out similarly cheap vegan recipes.
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| In the kitchen, practicing my "Look me in the eyes and say that" face. I never said I was fierce. |
Here's a cheap and easy recipe that I adapted from The Vegetarian Meat & Potatoes Cookbook.
Spicy Spanish Potatoes:
Ingredients:
7 or 8 small potatoes (use red bliss or Dutch yellow), sliced 1/4'' thick
1 TB (or so) olive oil
sea salt and black pepper to taste
1 tsp paprika
1 tsp cayenne pepper
1/4 cup tomato paste
1/8 cup rice vinegar or white wine vinegar
Sriracha ('cause I'm crazy like that)
Parboil your potato slices for about 3 minutes. Then fry them in the olive oil until they're slightly browned on both sides (about 5 minutes). Reduce heat to low and season with salt and pepper. Add the cayenne and paprika, making sure to flip the potatoes over a few times to coat. Cover the pan and let it cook until potatoes are soft.
In a small bowl, mix together the tomato paste and vinegar. If you're also crazy, add however much Sriracha you want. Stir the mixture into the potatoes and cook for an additional 5 minutes or less, making sure to flip the potatoes occasionally.
The beauty of this dish is four-fold:
1. it's cheap
2. it's easy
3. it uses mostly natural foods
4. it acts as a sinus decongestant because it's so damn spicy
I paired these potatoes with heated up black beans topped with melted Daiya, and a salad of arugula and tomato. I think adding a side of sliced avocado would also be good.
P.S. Peta2 does a $3 Dish Of The Day if you're interested in checking out similarly cheap vegan recipes.
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| Like this necklace? Get ready for a shameless plug: Support small, vegan businesses. |
Sunday, November 21, 2010
Vegan MoFo! Post #12: Potato Leek YESSS! Soup
Potatoes, leeks... and then some surprising ingredients. This was a total experiment but it ended up tasting delicious. YESSSS!
First, for those cooking virgins out there, I want to tell you what I love about leeks. They are less pungent than onions, so they're good for when you want that onion-y flavor without overpowering the rest of the ingredients. You also won't tear up when you cut them. Oh, and they're pretty. FYI when you buy them, they will have a huge bunch of darker green leaves at the end, which has been chopped off in the photo here.
So, potatoes, 1 leek, and a few cloves' worth of minced garlic. Pretty normal so far, yes?
Here comes the fun. Next I decided to add some wack ingredients because I was curious to see what would happen. I also had some leftover pumpkin puree from cookies I'd made recently.
That's right. I added cayenne pepper, pumpkin puree, and cinnamon.
I loved the end result. I'm generally into anything spicy. If you don't like spicy, you can always reduce the amount of cayenne. Also, screw store-bought vegetable broth! I just use water and spices and let the simmering veggies do the rest of the magic. DIY, bitches!!!!
P o t a t o L e e k Y E S S S S ! S o u p
Ingredients:
5-6 cups potatoes, chopped (I used about 10 small red bliss potatoes)
1 leek, chopped (just the white and pale green parts)
1 large carrot, chopped
5 cloves of garlic, minced
6-8 cups water (approximately)
olive oil, to taste
3/4 cup pumpkin puree
a dash of cinnamon (stick to just a dash or so, trust me)
red cayenne pepper, a lot, maybe 2 teaspoons
sea salt, to taste
black pepper, to taste
2-3 teaspoons lemon juice (optional)
dried parsley, for garnish
In a large pot, boil enough water just to cover the potatoes. Once the water is boiling, add the chopped potatoes. In a few minutes, add the chopped carrot. Stir occasionally. Once the veggies become softened, you can turn the heat down to medium.
Meanwhile, in a nearby frying pan, saute the leeks for about 5 minutes. Then add the garlic. Continue to saute until the leeks are somewhat translucent.
Add the pumpkin puree to the pot. Stir. Add the spices. Bring to a boil again, then turn down. Next, add the leeks and garlic. Boil again, then turn down.
With a small hand mixer, blend the soup until it is somewhat creamy. You decide how creamy you want it to be. If you don't have a hand mixer, blend the soup in a blender and then return to the pot. Allow the soup to simmer for at least 15 minutes, adding the lemon toward the end. You don't have to add lemon unless you want a tangier flavor. Garnish with dried parsley. While cooking, I also like to curse a few times, you know, for good luck, but you don't have to do that, either.
This recipe was inspired, in part, by Sarah Kramer's cookbook, La Dolce Vegan. I freaking love that cookbook, and I don't get money for saying that (though if anyone wants to pay me, I'll prob take you up on it).
First, for those cooking virgins out there, I want to tell you what I love about leeks. They are less pungent than onions, so they're good for when you want that onion-y flavor without overpowering the rest of the ingredients. You also won't tear up when you cut them. Oh, and they're pretty. FYI when you buy them, they will have a huge bunch of darker green leaves at the end, which has been chopped off in the photo here.
So, potatoes, 1 leek, and a few cloves' worth of minced garlic. Pretty normal so far, yes?
 |
| Check out that leek in the middle here. She's a beaut. |
Here comes the fun. Next I decided to add some wack ingredients because I was curious to see what would happen. I also had some leftover pumpkin puree from cookies I'd made recently.
 |
| Said wack ingredients. |
That's right. I added cayenne pepper, pumpkin puree, and cinnamon.
I loved the end result. I'm generally into anything spicy. If you don't like spicy, you can always reduce the amount of cayenne. Also, screw store-bought vegetable broth! I just use water and spices and let the simmering veggies do the rest of the magic. DIY, bitches!!!!
P o t a t o L e e k Y E S S S S ! S o u p
Ingredients:
5-6 cups potatoes, chopped (I used about 10 small red bliss potatoes)
1 leek, chopped (just the white and pale green parts)
1 large carrot, chopped
5 cloves of garlic, minced
6-8 cups water (approximately)
olive oil, to taste
3/4 cup pumpkin puree
a dash of cinnamon (stick to just a dash or so, trust me)
red cayenne pepper, a lot, maybe 2 teaspoons
sea salt, to taste
black pepper, to taste
2-3 teaspoons lemon juice (optional)
dried parsley, for garnish
In a large pot, boil enough water just to cover the potatoes. Once the water is boiling, add the chopped potatoes. In a few minutes, add the chopped carrot. Stir occasionally. Once the veggies become softened, you can turn the heat down to medium.
Meanwhile, in a nearby frying pan, saute the leeks for about 5 minutes. Then add the garlic. Continue to saute until the leeks are somewhat translucent.
Add the pumpkin puree to the pot. Stir. Add the spices. Bring to a boil again, then turn down. Next, add the leeks and garlic. Boil again, then turn down.
With a small hand mixer, blend the soup until it is somewhat creamy. You decide how creamy you want it to be. If you don't have a hand mixer, blend the soup in a blender and then return to the pot. Allow the soup to simmer for at least 15 minutes, adding the lemon toward the end. You don't have to add lemon unless you want a tangier flavor. Garnish with dried parsley. While cooking, I also like to curse a few times, you know, for good luck, but you don't have to do that, either.
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| Almost ate it straight from the pot, but then thought better of it and opted for a spoon & bowl. Guess I have a sophisticated side. YESSSS! |
This recipe was inspired, in part, by Sarah Kramer's cookbook, La Dolce Vegan. I freaking love that cookbook, and I don't get money for saying that (though if anyone wants to pay me, I'll prob take you up on it).
Thursday, November 18, 2010
Vegan MoFo! Day 9: A review of last wkend's Bitchcraft Trading Post!
As I mentioned in this recent post, last weekend I sold my hand-made vegan accessories at the first ever "Bitchcraft Trading Post" event!
Basically, Bitchcraft Trading Post is a collection of Los Angeles-based artists (some professional, some not; some starving, some not) who live in the LA area and know each other. We wanted to have a FREE event where we could sell our stuff without having to pay the huge fee that we would've paid in order to sell at the typical local art fair (ya'll know how I love DIY stuff).
As many of you already know, chooseyourownfoodchain also has a small vegan 'biz called "foodchain." The business consists of...me...and I make and sell jewelry, re-usable lunchbags, totes, clothing, and more. I make my stuff with only VEGAN materials, so NO fur, feathers, ivory, shell, wool, leather, etc. I also try to use recycled materials as much as possible.
I didn't just sell my vegan goods last weekend - I also did something I've been wanting to do for ages: I gave out FREE vegan baked goods. I whipped up about eight dozen vegan cookies and a dozen or so vegan cupcakes, and arranged them next to the stuff I was selling with a sign saying "FREE vegan cookies & cupcakes!"
Why did I do this? Well, it wasn't just a marketing gimmick - I really wanted to show people that vegan food can be AMAAAAZINGLY tasty. I knew that if I charged money for these treats, I wouldn't reach as many people, so I gave them away fo' free. Most people were sort of shy about taking free food, given that pretty much nothing is free these days... One very kind woman even insisted on paying me $1 for a cookie.
By the end of that day's Bitchcraft event, most of my baked goods had been eaten. Of course, I told *everyone* who ate one that they were vegan, and explained that "vegan" meant that I'd made them without milk, butter, eggs, cream, or any other animal-derived ingredient. Some people who ate these had never tried a vegan baked good before. I like to believe that I accomplished my goal of turning some people on to the idea that "vegan" does not have to equal bland. Happy sigh. True to the Vegan MoFo spirit.
Let's talk about the food. Here's a list of the treats I made:
1. Lemon Icebox Cookies
I found this online recipe for raw lemon cookies and decided to give it a go. Loved these! They're basically lemon zest, raw cashews, and agave nectar, so you can eat them for breakfast OR as a treat. My only problem was that I couldn't get them to keep well unless I kept them in the freezer at all times.
2. Banana Oatmeal Chocolate Carob Walnut Cookies
Thank you, Muckford, for providing the basis of this recipe. I've only tweaked it a little bit.
3. CYoFC-Approved Chocolate Chip Cookies
As I've said, I'm not a huge chocolate chip cookie lover, so I invented a kind that I *do* love.
4. Pumpkin Cookies
These are an all-time favorite of mine. I make them every fall, at least once.
5. Coconut Cupcakes (recipe from Vegan With A Vengeance)
This was my first time making these. Oh my god. They're delectable. Very creamy, and not overly coconut-y. I topped mine with store-bought coconut shavings. Vegan Cupcakes 4 LFE!
The event overall was a HUGE success, too. There were art-makers, there were pizza-makers, there were sangria-makers, there were merry-makers. There were also quite a few people who brought their cute puppies along.
Let's talk about the other vendors.
There were about 20 of them. People were selling potted plants, hair accessories, paintings, vintage items, silk-screened posters, candles, jewelry, mulled cider, pizza, ties, etc. Allison Davidson was selling her photography, Oh Boy Cat Toy was selling buttons, beer kozies, vegan cat toys, "fake messes," and postcards, Lori Jackson was selling potted plants, Rachel Pitler was selling her paintings, Monica Katzenell was selling her silk-screened posters...
...Mignonne was selling hand-stitched baby onesies, Ryn Rina was there selling felt hair accessories, Molly Sullivan was selling vintage purses. Mystic Pizza was selling vegan and other pizza (Mystic Pizza is a covert, one-man operation, making and selling pizzas from his home near Silver Lake/Los Feliz...you can find him @mysticpizzala on Twitter ). This is just a sampling - let me know if you'd like to be listed or linked to!
For more info about my tiny, one-woman vegan business, aka "foodchain," click on the "Merch" page at the top, or go directly to my etsy site.
peace & carrots,
CYoFC
Basically, Bitchcraft Trading Post is a collection of Los Angeles-based artists (some professional, some not; some starving, some not) who live in the LA area and know each other. We wanted to have a FREE event where we could sell our stuff without having to pay the huge fee that we would've paid in order to sell at the typical local art fair (ya'll know how I love DIY stuff).
As many of you already know, chooseyourownfoodchain also has a small vegan 'biz called "foodchain." The business consists of...me...and I make and sell jewelry, re-usable lunchbags, totes, clothing, and more. I make my stuff with only VEGAN materials, so NO fur, feathers, ivory, shell, wool, leather, etc. I also try to use recycled materials as much as possible.
 |
| A close-up of one of the reusable lunchbags I sold. Designed and hand-stitched by yours truly. The felt is made of recycled materials, and some of the brown you see is actually from an old skirt I cut up. |
I didn't just sell my vegan goods last weekend - I also did something I've been wanting to do for ages: I gave out FREE vegan baked goods. I whipped up about eight dozen vegan cookies and a dozen or so vegan cupcakes, and arranged them next to the stuff I was selling with a sign saying "FREE vegan cookies & cupcakes!"
Why did I do this? Well, it wasn't just a marketing gimmick - I really wanted to show people that vegan food can be AMAAAAZINGLY tasty. I knew that if I charged money for these treats, I wouldn't reach as many people, so I gave them away fo' free. Most people were sort of shy about taking free food, given that pretty much nothing is free these days... One very kind woman even insisted on paying me $1 for a cookie.
By the end of that day's Bitchcraft event, most of my baked goods had been eaten. Of course, I told *everyone* who ate one that they were vegan, and explained that "vegan" meant that I'd made them without milk, butter, eggs, cream, or any other animal-derived ingredient. Some people who ate these had never tried a vegan baked good before. I like to believe that I accomplished my goal of turning some people on to the idea that "vegan" does not have to equal bland. Happy sigh. True to the Vegan MoFo spirit.
 |
| My foodchain table. |
Let's talk about the food. Here's a list of the treats I made:
1. Lemon Icebox Cookies
I found this online recipe for raw lemon cookies and decided to give it a go. Loved these! They're basically lemon zest, raw cashews, and agave nectar, so you can eat them for breakfast OR as a treat. My only problem was that I couldn't get them to keep well unless I kept them in the freezer at all times.
2. Banana Oatmeal Chocolate Carob Walnut Cookies
Thank you, Muckford, for providing the basis of this recipe. I've only tweaked it a little bit.
3. CYoFC-Approved Chocolate Chip Cookies
As I've said, I'm not a huge chocolate chip cookie lover, so I invented a kind that I *do* love.
4. Pumpkin Cookies
These are an all-time favorite of mine. I make them every fall, at least once.
5. Coconut Cupcakes (recipe from Vegan With A Vengeance)
This was my first time making these. Oh my god. They're delectable. Very creamy, and not overly coconut-y. I topped mine with store-bought coconut shavings. Vegan Cupcakes 4 LFE!
 |
| The coconut cupcakes, in all their delicious, vegan glory. |
The event overall was a HUGE success, too. There were art-makers, there were pizza-makers, there were sangria-makers, there were merry-makers. There were also quite a few people who brought their cute puppies along.
Let's talk about the other vendors.
There were about 20 of them. People were selling potted plants, hair accessories, paintings, vintage items, silk-screened posters, candles, jewelry, mulled cider, pizza, ties, etc. Allison Davidson was selling her photography, Oh Boy Cat Toy was selling buttons, beer kozies, vegan cat toys, "fake messes," and postcards, Lori Jackson was selling potted plants, Rachel Pitler was selling her paintings, Monica Katzenell was selling her silk-screened posters...
...Mignonne was selling hand-stitched baby onesies, Ryn Rina was there selling felt hair accessories, Molly Sullivan was selling vintage purses. Mystic Pizza was selling vegan and other pizza (Mystic Pizza is a covert, one-man operation, making and selling pizzas from his home near Silver Lake/Los Feliz...you can find him @mysticpizzala on Twitter ). This is just a sampling - let me know if you'd like to be listed or linked to!
For more info about my tiny, one-woman vegan business, aka "foodchain," click on the "Merch" page at the top, or go directly to my etsy site.
peace & carrots,
CYoFC
Vegan MoFo! Day 8: The Barebones Vegan (Part II)
This post is part of a series I'm writing this month. My hope is to establish a set of basic, essential, and affordable practices for vegans on a budget. You can read the first post here.
T h e B a r e b o n e s V e g a n P a n t r y
Below is a partial list of the cheapest pantry items I've found (based on US prices). They're also very versatile and generally healthy. If you're a vegan trying to survive on a tight budget, these are your non-refrigerated staples.
T h e B a r e b o n e s V e g a n F r i d g e
Here are all the vegan refrigerator items you really need, as far as I'm concerned.
T h e B a r e b o n e s V e g a n F r e e z e r
In my opinion, it's generally best to skip most frozen foods, as they're usually expensive. Use your freezer mainly for freezing leftovers plus fruits, veggies, and herbs that you plan on using later. Sometimes, there are cheap deals on pre-packaged frozen fruits and veggies, depending on where you shop.
Oh! There is one exception: many varieties of berries tend to be cheaper if you buy 'em frozen! I, personally, will only buy my organic strawberries when they're in season because they're so damn expensive. All other times, I buy them frozen. Thanks, Queer Vegan Runner, for reminding me of this important exception!
T h e B a r e b o n e s V e g a n ' s O t h e r S e c r e t F o o d S o u r c e s:
T h e B a r e b o n e s V e g a n P a n t r y
Below is a partial list of the cheapest pantry items I've found (based on US prices). They're also very versatile and generally healthy. If you're a vegan trying to survive on a tight budget, these are your non-refrigerated staples.
- Nutritional Yeast - Usually bulk bin places are cheaper, but it depends. It's probably cheapest to find a food co-op near you. They generally have cheap bulk bins (and other cheap food, too).
- Dried Beans, Split Peas, Lentils - Compare these to the price of the canned variety. Sometimes canned is cheaper, depending on what's on sale and where you shop. These items are great because they're so nutritious (protein, fiber, + vitamins) and they're filling. Eat them with rice, put them on a salad, or toss in the blender to make a bean dip.
- Oils - Not totally necessary if you're really watching your fats, however.
- Vinegars
- Pasta
- Rice - A great grain to have on hand because a small amount can be so filling. I've heard that "broken rice" is the cheapest.
- Flour
- Canned tomatoes and tomato paste
- Spices/seasonings
- Textured Vegetable Protein (TVP) for soups, stews, casseroles, etc. - This is a much cheaper alternative to fake meat.
- Nuts
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| Bulk bins @ a food co-op. photocred. |
T h e B a r e b o n e s V e g a n F r i d g e
Here are all the vegan refrigerator items you really need, as far as I'm concerned.
- Veggies and fruits - A vegan must. You may have to shop around to see what's cheapest. Cost will also depend, in part, on if you want organic, local, or not. Concerned about pesticides? Get to know the Dirty Dozen and Clean 15, the lists of worst and best produce to buy organic as determined by the Environmental Working Group (EWG). Still concerned? Well, according to doctors like Joel Furhrman, M.D., no matter what shape produce your produce is in, you're still going to get less pesticides than you would from consuming meat, given that eating animals means eating a very concentrated, lifetime's supply of the pesticides that those animals have consumed. Cheapest fruit I've found? Bananas, hands down. And they give you a lot of options: you can freeze 'em for smoothies, eat them on-the-go, have them with peanut butter, fry them, use them as egg substitutes in baking, etc.
- Tofu - Cheaper and more versatile than fake meat, so you're getting a lot for your money, in my opinion.
- Peanut butter - Get the all natural kind, not the sugary, commercial kind. That stuff's nasty. Trader Joe's sells decently-priced all natural peanut butter. I always refrigerate mine because my 10th grade science teacher told us your peanut butter can harbor botulism bacteria if you don't.
- Bread - This one varies widely according to what kind you buy. Be sure to check the ingredients list - sometimes bread manufacturers sneak unnecessary dairy ingredients into their bread. Lately, I've been on a whole wheat pita kick, because I like how I can use for sandwiches, personal pizza crusts, or for dipping in hummus.
- Soy or nut milk of your choice - You can also make this, though it takes some time and dedication. It is cheaper to DIY, though, plus you get a lot of other edible products out of the process.
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| Soy beans. photocred. |
T h e B a r e b o n e s V e g a n F r e e z e r
In my opinion, it's generally best to skip most frozen foods, as they're usually expensive. Use your freezer mainly for freezing leftovers plus fruits, veggies, and herbs that you plan on using later. Sometimes, there are cheap deals on pre-packaged frozen fruits and veggies, depending on where you shop.
Oh! There is one exception: many varieties of berries tend to be cheaper if you buy 'em frozen! I, personally, will only buy my organic strawberries when they're in season because they're so damn expensive. All other times, I buy them frozen. Thanks, Queer Vegan Runner, for reminding me of this important exception!
T h e B a r e b o n e s V e g a n ' s O t h e r S e c r e t F o o d S o u r c e s:
- Picking fruits growing off public trees - For so many reasons, I think THIS IS AWESOME! Basically, public trees are public property, right? So, this means the fruits of those trees are the public's, too. Free fruit for everyone, YEAH! Lots of cities worldwide are catching on to this and creating "fruit maps" of their area. For example, at this website, you can download a map of the Fallen Fruit of Silver Lake - a great source if you happen to live in/near Los Angeles! Thanks to awesome folks Matias Viegener, David Burns and Austin Young for starting this project! Don't live in Los Angeles? Here you can find fallen fruit maps for other places, including Copenhagen, Denver, Madrid, Malmo, Mira Flores, and more.
- Grow your own garden - Don't have a back yard? Not to worry. Community gardens are shared spaces of land that you can essentially rent. In Los Angeles, they can be as cheap as $3/month, and I'm guessing that other places are similar if not less. If you live in LA, you can search for a community garden in your area here. If you live in the US, you can search here. Another option? Start an herb garden on your window sill. Herbs, especially, are expensive if you get 'em store-bought! Freeze anything you don't immediately use so you always have herbs on hand.
- Join a CSA group - Community Supported Agriculture (CSA) is when a group of people in the same area all pitch in money to the same farm, and in turn, the farm distributes "shares" of the season's crops to each person. It's a cheaper way to get organic produce than if you bought it in the store, because it essentially cuts out the "middle man." Prices, therefore, are based on more accurate costs of growing the crops. I just found this directory of CSAs in the United States, if you'd like to search for one near you.
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| CSA delivery box. photocredit. |
Friday, November 12, 2010
Vegan MoFo! Day 7: FREE CYoFC-Approved Cookies!
I'm not sure exactly what day of MoFo it is, but I do know that this is my 7th post! I am determined to catch up, however, and catch up I WILL!
Anyway, here I'm going to share with you my new favorite chocolate chip cookie recipe. I think it merits saying that I don't actually even like chocolate chip cookies that much, but I like these. They're that good.
Here it is:
C Y o F C - A p p r o v e d C h o c o l a t e C h i p C o o k i e s
Ingredients:
2 cups flour (white)
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon <--the crucial ingredient, in my opinion!!!
1 cup sugar (either the "evaporated cane juice" or "raw turbinado" kind)
2/3 cup olive oil, yes I said olive oil
1/4 cup orange juice or soy milk
2 tsp vanilla extract1/2 cup vegan chocolate chips, but add more if you like!
Preheat oven to 350 degrees F. In a large bowl, mix the flour, baking powder, salt, and cinnamon. Add the chocolate chips. In a separate bowl, mix the sugar and oil. Add the vanilla and orange juice/soy milk. Form small patties (for larger, flatter cookies) or balls (for smaller, rounder cookies) with your hands and put on a baking sheet. Bake for 5 minutes, then rotate the baking sheet 180 degrees and switch it to the other oven rack. Bake another 4 minutes and then check every 2 minutes. Be careful not to overbake - take the cookies out while they are still soft! They will harden once they cool.
Oh and by the way, I made these for the Bitchcraft Trading Post that I'll be participating in this Sunday. How much will they cost, you ask? Oh, they'll be going for FREE.
That's right. Free. I am going to be baking like a mad woman and bringing the vegan goodies with me to hand out to anyone who stops by my table. My "shop" is called "foodchain," and I make and sell jewelry, re-usable lunchbags, totes, clothing, and more. I make my stuff with only VEGAN materials, so NO fur, feathers, ivory, shell, wool, leather, etc. I also try to use recycled materials as much as possible.
By the way, Bitchcraft Trading Post consists of me and a bunch of other Los Angeles-based artists, artisans, craftsmen/women, and vintage collectors.
Tell your friends and family who live in LA, Glendale, Pasadena, Long Beach, etc. That would be awesome. :)
Once more for good luck: FREE VEGAN BAKED GOODS FOR EVERYONE*!
:)
Peace,
CYoFC
*While supplies last. So come and get 'em while you can!
Anyway, here I'm going to share with you my new favorite chocolate chip cookie recipe. I think it merits saying that I don't actually even like chocolate chip cookies that much, but I like these. They're that good.
Here it is:
C Y o F C - A p p r o v e d C h o c o l a t e C h i p C o o k i e s
Ingredients:
2 cups flour (white)
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon <--the crucial ingredient, in my opinion!!!
1 cup sugar (either the "evaporated cane juice" or "raw turbinado" kind)
2/3 cup olive oil, yes I said olive oil
1/4 cup orange juice or soy milk
2 tsp vanilla extract1/2 cup vegan chocolate chips, but add more if you like!
Preheat oven to 350 degrees F. In a large bowl, mix the flour, baking powder, salt, and cinnamon. Add the chocolate chips. In a separate bowl, mix the sugar and oil. Add the vanilla and orange juice/soy milk. Form small patties (for larger, flatter cookies) or balls (for smaller, rounder cookies) with your hands and put on a baking sheet. Bake for 5 minutes, then rotate the baking sheet 180 degrees and switch it to the other oven rack. Bake another 4 minutes and then check every 2 minutes. Be careful not to overbake - take the cookies out while they are still soft! They will harden once they cool.
 |
| I made one sheet of bite-sized cookies, which started out as balls of dough. |
 | |
| Then I made one sheet of bigger cookies, which began as plump patties of dough. |
 |
| A warm plateful of cookies on blue China makes me feel all domestic. |
Oh and by the way, I made these for the Bitchcraft Trading Post that I'll be participating in this Sunday. How much will they cost, you ask? Oh, they'll be going for FREE.
That's right. Free. I am going to be baking like a mad woman and bringing the vegan goodies with me to hand out to anyone who stops by my table. My "shop" is called "foodchain," and I make and sell jewelry, re-usable lunchbags, totes, clothing, and more. I make my stuff with only VEGAN materials, so NO fur, feathers, ivory, shell, wool, leather, etc. I also try to use recycled materials as much as possible.
By the way, Bitchcraft Trading Post consists of me and a bunch of other Los Angeles-based artists, artisans, craftsmen/women, and vintage collectors.
Tell your friends and family who live in LA, Glendale, Pasadena, Long Beach, etc. That would be awesome. :)
Once more for good luck: FREE VEGAN BAKED GOODS FOR EVERYONE*!
:)
Peace,
CYoFC
*While supplies last. So come and get 'em while you can!
Tuesday, November 9, 2010
Vegan MoFo! Day 6: Can Veganism Be Cheap? The Barebones Vegan Solution (Part I: Kitchen Equipment)
I've been thinking a lot about whether veganism is a demographic choice. In other words, is veganism a "privilege," limited only to the middle and upper classes who can afford it? Or is veganism accessible to everyone, regardless of income?
Apparently, others have been thinking about this issue lately, too. Bess of idreamofgreenie just informed me of Business Week's article about veganism being for the rich and powerful. The article cites recent vegan converts including Bill Clinton, Bill Ford, Russell Simmons, Steve Winn, and Mike Tyson (yes, he's vegan), among others high up on the financial ladder, like CEOs and major business owners.
However, as a vegan, I can say that you don't have to be wealthy to be vegan. This past August, Natala at veganhope set up a really thought-provoking $21-a-week-challenge to show that it really is possible to eat vegan on a tight budget. Twenty-one bucks is the amount of money allotted to you, per week, if you receive food stamps here in the US. Check it out.
Now, I have not tried Natala's $21/week challenge, but I do have some ideas for eating cheaply as a vegan. As a PhD student, I have been living off small stipends and student loans for several years, so I have some experience with finding cheap vegan deals. Throughout this Vegan MoFo November, I'll be posting a multi-entry series on what I'm calling The Barebones Vegan, offering tips and advice on how to be vegan on the cheap.
I recognize that some of my suggestions will take more time than their more expensive alternatives, but if you have the time, the patience, the internet access, and the interest, there are some low-cost ways to be vegan.
Here we go:
Because home cooking is ultimately cheaper to do than eating out, I list the basic kitchen appliances and tools you'll need to acquire in order to create your own meals. Nothing fancy here, just the stuff you'll need to get by.
Try to avoid paying full-price. How can you get these cheaply? Check out The Freecycle Network, where you may be able to find free, used kitchenware, plus you'll be participating in a very eco-friendly practice. Craigslist.com is also good for finding cheap (sometimes even free), used appliances. Amazon.com is maybe the 3rd cheapest option, since you'll have to pay for shipping, although Adam says you can sometimes find expensive blenders that have been refurbished selling for half their original price. Also, thrift stores and yard/garage sales can be great to find cheap deals.
Stay tuned for upcoming Barebones Vegan posts this month, including the Barebones Vegan Pantry, the Barebones Vegan Fridge & Freezer, The DIY Guide To Cheap Veganism, and more.
Hope this helps!
Peace,
CYoFC
P.S. Please feel free to share your own suggestions on how to eat vegan for cheap!!! I may end up using them in future Barebones Vegan posts.
Apparently, others have been thinking about this issue lately, too. Bess of idreamofgreenie just informed me of Business Week's article about veganism being for the rich and powerful. The article cites recent vegan converts including Bill Clinton, Bill Ford, Russell Simmons, Steve Winn, and Mike Tyson (yes, he's vegan), among others high up on the financial ladder, like CEOs and major business owners.
However, as a vegan, I can say that you don't have to be wealthy to be vegan. This past August, Natala at veganhope set up a really thought-provoking $21-a-week-challenge to show that it really is possible to eat vegan on a tight budget. Twenty-one bucks is the amount of money allotted to you, per week, if you receive food stamps here in the US. Check it out.
 |
| Veggies = a huge part of a healthy vegan diet. How can you get the most for your buck? |
Now, I have not tried Natala's $21/week challenge, but I do have some ideas for eating cheaply as a vegan. As a PhD student, I have been living off small stipends and student loans for several years, so I have some experience with finding cheap vegan deals. Throughout this Vegan MoFo November, I'll be posting a multi-entry series on what I'm calling The Barebones Vegan, offering tips and advice on how to be vegan on the cheap.
I recognize that some of my suggestions will take more time than their more expensive alternatives, but if you have the time, the patience, the internet access, and the interest, there are some low-cost ways to be vegan.
Here we go:
T h e B a r e b o n e s V e g a n K i t c h e n E q u i p m e n t
Because home cooking is ultimately cheaper to do than eating out, I list the basic kitchen appliances and tools you'll need to acquire in order to create your own meals. Nothing fancy here, just the stuff you'll need to get by.
- A reasonably-priced blender. In my opinion, a blender can do most, if not all, of the things a food processor can do, and they are generally cheaper. Glass jar blenders can do more (such as blend frozen fruits and ice) and are sturdier, but a cheaper, plastic blender will work just fine as long as you don't put ice or very hard frozen fruits in it. The smaller you chop your fruits before freezing them, the less likely you will injure a plastic blender. You can also partially thaw frozen fruits in a bowl of warm water prior to tossing them inside the jar.
- Pots and pans. You can get by with: 1 very large pot (for soups, stews, curries, pasta puttanesca, etc.), 1 medium-sized pot (for re-heating things, cooking rice, making sauces, single-serving items, steaming vegetables, etc.), 1 large frying pan (for stirfrys), and 1 medium frying pan (sometimes you'll want to have two things sauteing at once). It's best to have lids for the pots and pans, too. Nonstick pots/pans tend not to last long, plus who knows what those "nonstick" chemicals will do to you as they inevitably scratch off the surface! Look for cast-iron, which will last you a LONG time, is easy to clean, and tends to be much cheaper than stainless steel (for example, a cast iron skillet goes for around $25, whereas a stainless steel one is over $100).
- A cookie sheet and a casserole pan, for baking desserts, seitan, casseroles, vegan pizzas, tofu, etc., plus re-heating food.
- One decent-quality 8'' or 10'' chef's knife. This will save you from needing any fancy schmancy food processor-type dealie. Plus you won't really need to buy a variety of other knives, this way. I, personally, do most of my chopping and food prep with just one quality knife. Keep the knife clean and dry and it should last you a long time.
- Two wooden spoons. Two because you'll sometimes be cooking two things at once on the stovetop.
- A wooden cutting board. Trust me, these will save you money in the long run, as their plastic counterparts tend to get gnarly pretty quickly. Just be sure to keep your wooden cutting board clean and dry, and it should last you a long time.
Try to avoid paying full-price. How can you get these cheaply? Check out The Freecycle Network, where you may be able to find free, used kitchenware, plus you'll be participating in a very eco-friendly practice. Craigslist.com is also good for finding cheap (sometimes even free), used appliances. Amazon.com is maybe the 3rd cheapest option, since you'll have to pay for shipping, although Adam says you can sometimes find expensive blenders that have been refurbished selling for half their original price. Also, thrift stores and yard/garage sales can be great to find cheap deals.
 |
| Lasagna doesn't lie. You can go veg - it just takes a little know-how. |
Stay tuned for upcoming Barebones Vegan posts this month, including the Barebones Vegan Pantry, the Barebones Vegan Fridge & Freezer, The DIY Guide To Cheap Veganism, and more.
Hope this helps!
Peace,
CYoFC
P.S. Please feel free to share your own suggestions on how to eat vegan for cheap!!! I may end up using them in future Barebones Vegan posts.
Monday, October 11, 2010
Fall Harvest, Peanut Butter, & Fashionable Thoughts
I can't say it enough: I love being a member of a CSA.
The weather in LA was surprisingly chilly and rainy last week. It was reminiscent of the east-coast autumns of my childhood. The perfect antidote to the cold? Soup, of course, and thanks to my CSA, I was able to make it organic, local, and fresh:
Fall Harvest Soup
-CSA yellow squash
-CSA fingerling potatoes
-CSA kale
-CSA Swiss chard
-CSA leeks
-dried lentils
-yellow onion
-organic, fresh garlic (about 3 cloves)
-sea salt
-tricolor, freshly ground pepper
-thyme
-rosemary
-crushed red pepper & cayenne because I'm a spicy-food FREAK and can't seem to exclude this from any meal I make, no matter what.
-olive oil
This soup can be made in 5 main steps. Ideally, steps 2 and 3 will be completed simultaneously in order to enhance the ease and efficiency of making your soup. Here we go:
1. Wash and chop all vegetables.
2. Boil water (with a dash of salt) and add chopped potatoes to it.
3. Rinse the lentils and then add them to a pot of boiling water. Cover the pot and allow to cook on medium or low until they are softened. I recommend following the package instructions.
4. Saute the chopped onion, leeks, and garlic. You can then add the carrots. Once all of these ingredients are softened but not totally translucent, add the chopped yellow squash and then finally the chard and the kale. The chard and the kale take the least time to soften and don't need much room to cook (much unlike the garlic, which doesn't cook well if it's added late in the saute-ing process), which is why I added them last.
5. Once everything is softened enough, add everything (including the spices) to the pot that contains the potatoes. You may need to add more water if the water's looking low. Bring it to a boil and then allow it to simmer for as long as you wish. The longer it simmers, the more integrated and complex the flavors become. Also, a note about spices: I don't really measure these, but rather, add a little at a time and go with my palate. Just keep adding and tasting until you're satisfied. That's my philosophy.
Some cool things about this soup:
-like I mention above, I used local, organic CSA produce, which means it was environmentally-friendly (local crops=less transportation required=less pollution) and healthy (organic=pesticide-free)
-kale and swiss chard both contain calcium. Oh, and the calcium is more absorbable than the calcium in cows' milk, just sayin'.
-it keeps well in the refrigerator for a while, and tastes great (sometimes even better) once it's reheated (I reheat by putting it in a pot and cooking it on the stove, as we don't have a microwave at my house, but I'm sure microwaving would yield decent results, too)
Now, don't think you need to have the exact ingredients that I used. You can make your own version of Fall Harvest Soup and it'll be wonderful! I'm mostly posting my own recipe just to encourage people to cook with whatever they have around, though I will say that the soup I made was quite tasty. But really, you can use anything: Don't have chard or kale? Try chopped spinach. Don't have fingerling potatoes? Use any old potatoes! Lentils can be substituted with white beans, pinto beans, really any legume. Maybe throw in some celery, which I would've done if I had some on hand.
Something I would highly recommend, however, is using leeks and carrots. If you don't have leeks, regular onions will do, but the subtler, softer flavor of leeks tends to cultivate greater harmony with the other ingredients as compared to the harsher flavor of regular onions. I didn't have enough leeks so I compromised and used equal parts leeks and onions. Carrots are pretty integral and I can't think of a good substitute. In French cooking, there is this concept called The Holy Trinity, which means celery, bell pepper, and onion, and is named such because it's considered the mandatory cornerstone of every French meal. My own personal Holy Trinity consists of celery, onions, and carrots, which I consider to be the foundation for any soup or stew.
Another recipe that I want to share is something I also made the day I made the Fall Harvest Soup, and this is my Peanut Butter Banana smoothie. The autumn chill made me hungry for something a little heartier than my usual, mostly-fruit smoothies, and so I decided to go with some ingredients of the nutty and spicy variety:
Peanut Butter Banana Smoothie
-1.5 bananas (or however many you prefer), chopped and frozen
-2 TB peanut butter (I use Trader Joe's "Creamy Salted" kind), or however much you like
-2 TB Trader Joe's Vanilla Hemp Protein Powder
-1 cup (or however much you like) of Vanilla almond milk (I alternate between Pacific Natural Foods and Blue Diamond brands)
All you have to do is put the ingredients in a blender and blend until smooth, creamy, and absolutely freaking delicious.
I've also been preparing for fall in other ways, namely, stocking up on clothing other than my Los Angeles Summer Uniform (i.e., tank top and jeans shorts, due to the hot weather). As a supporter of all things environmentally-friendly, of course I had to stop by Crossroads. Yes, yes, it is the "Gucci" of thrift stores, but whatever. It's still recycling, it's still affordable, and therefore, I still like it. I found a pretty decent jacket/coat there, which I plan to alter slightly, once I muster up the cash to join a local sewing 101 class.
By the way, I completely understand the argument that by wearing animal parts (as I said, the jacket I just bought is 1/3 wool, which typically comes from sheep "fur"), it sends the message that wearing animal parts is acceptable. And I know that some vegans and animal rights folks oppose even the recycled (i.e., thrift-store or already-been-worn-and-therefore-not-contributing-to-new-production) animal pieces, because of this. I am in no way advocating the use of animal products in our clothing choices by my purchasing a used 1/3 wool jacket. However, I do realize that by supporting the recycling of clothing, even those consisting of animal parts, I may or may not be perpetuating the trend of wearing animal parts. On this issue, I am very torn, but for the time being, I think it is worthwhile to support the recycling of all used materials, even if those materials originate from animals. I do not, however, support the manufacturing of new materials that are derived from animal parts.
peace and carrots,
CYoFC
The weather in LA was surprisingly chilly and rainy last week. It was reminiscent of the east-coast autumns of my childhood. The perfect antidote to the cold? Soup, of course, and thanks to my CSA, I was able to make it organic, local, and fresh:
Fall Harvest Soup
-CSA yellow squash
-CSA fingerling potatoes
-CSA kale
-CSA Swiss chard
-CSA leeks
-dried lentils
-yellow onion
-organic, fresh garlic (about 3 cloves)
-sea salt
-tricolor, freshly ground pepper
-thyme
-rosemary
-crushed red pepper & cayenne because I'm a spicy-food FREAK and can't seem to exclude this from any meal I make, no matter what.
-olive oil
 |
| farm fresh kale and Swiss chard |
This soup can be made in 5 main steps. Ideally, steps 2 and 3 will be completed simultaneously in order to enhance the ease and efficiency of making your soup. Here we go:
1. Wash and chop all vegetables.
2. Boil water (with a dash of salt) and add chopped potatoes to it.
3. Rinse the lentils and then add them to a pot of boiling water. Cover the pot and allow to cook on medium or low until they are softened. I recommend following the package instructions.
4. Saute the chopped onion, leeks, and garlic. You can then add the carrots. Once all of these ingredients are softened but not totally translucent, add the chopped yellow squash and then finally the chard and the kale. The chard and the kale take the least time to soften and don't need much room to cook (much unlike the garlic, which doesn't cook well if it's added late in the saute-ing process), which is why I added them last.
 |
| the saute process |
5. Once everything is softened enough, add everything (including the spices) to the pot that contains the potatoes. You may need to add more water if the water's looking low. Bring it to a boil and then allow it to simmer for as long as you wish. The longer it simmers, the more integrated and complex the flavors become. Also, a note about spices: I don't really measure these, but rather, add a little at a time and go with my palate. Just keep adding and tasting until you're satisfied. That's my philosophy.
 |
| the pot of soup, early on in the cooking process |
Some cool things about this soup:
-like I mention above, I used local, organic CSA produce, which means it was environmentally-friendly (local crops=less transportation required=less pollution) and healthy (organic=pesticide-free)
-kale and swiss chard both contain calcium. Oh, and the calcium is more absorbable than the calcium in cows' milk, just sayin'.
-it keeps well in the refrigerator for a while, and tastes great (sometimes even better) once it's reheated (I reheat by putting it in a pot and cooking it on the stove, as we don't have a microwave at my house, but I'm sure microwaving would yield decent results, too)
Now, don't think you need to have the exact ingredients that I used. You can make your own version of Fall Harvest Soup and it'll be wonderful! I'm mostly posting my own recipe just to encourage people to cook with whatever they have around, though I will say that the soup I made was quite tasty. But really, you can use anything: Don't have chard or kale? Try chopped spinach. Don't have fingerling potatoes? Use any old potatoes! Lentils can be substituted with white beans, pinto beans, really any legume. Maybe throw in some celery, which I would've done if I had some on hand.
Something I would highly recommend, however, is using leeks and carrots. If you don't have leeks, regular onions will do, but the subtler, softer flavor of leeks tends to cultivate greater harmony with the other ingredients as compared to the harsher flavor of regular onions. I didn't have enough leeks so I compromised and used equal parts leeks and onions. Carrots are pretty integral and I can't think of a good substitute. In French cooking, there is this concept called The Holy Trinity, which means celery, bell pepper, and onion, and is named such because it's considered the mandatory cornerstone of every French meal. My own personal Holy Trinity consists of celery, onions, and carrots, which I consider to be the foundation for any soup or stew.
Another recipe that I want to share is something I also made the day I made the Fall Harvest Soup, and this is my Peanut Butter Banana smoothie. The autumn chill made me hungry for something a little heartier than my usual, mostly-fruit smoothies, and so I decided to go with some ingredients of the nutty and spicy variety:
Peanut Butter Banana Smoothie
-1.5 bananas (or however many you prefer), chopped and frozen
-2 TB peanut butter (I use Trader Joe's "Creamy Salted" kind), or however much you like
-2 TB Trader Joe's Vanilla Hemp Protein Powder
-1 cup (or however much you like) of Vanilla almond milk (I alternate between Pacific Natural Foods and Blue Diamond brands)
All you have to do is put the ingredients in a blender and blend until smooth, creamy, and absolutely freaking delicious.
 |
| Photo Credit |
 |
| Photo Credit |
 | ||||
| My finished product, which lasted approximately 45 seconds. |
 |
| The better to hypnotize you with. |
I'm a bit incensed about the continued promotion of animal products in the fashion world. It's bad enough that Gaga had to wear that god-awful meat dress (which is a whole other blog post in and of itself, although my "short" opinion is: her decision was grossly ill-informed but had an unintended positive impact on people who wouldn't have otherwise re-considered their animal-informed fashion choices). A woman I admire oh-so-much, intelligent and adorable Ellen DeGeneres, handles this best (it isn't until about 4 minutes in that she does this). Anyway, my points are, what the hell are we thinking, seeing it as cool to wear the flesh and fur of other living beings!? and, you can find plenty of recycled, and therefore not directly perpetuating of animal-informed clothing pieces (as in my 1/3-wool coat example, above) and non-animal pieces (as in my duct tape wallet example, below).
Right, so... In other autumnal preparatory news, as I just alluded to, my boyfriend and I decided to make duct tape wallets yesterday. It's pretty simple to do, and the special colors that we used are easy to find at your local crafts store (I tend to go to Michael's for most of my supplies). His is pretty awesome-looking, so I'll post a photo of it soon, but for now, here is my own work-in-progress:
 |
| That's a note-to-self on my hand. My philosophy: What gets written on the hand gets done. |
That's all for now. I should wind down for the night. I plan on shopping for my fall's supply of delicious, vegan skincare and cosmetics tomorrow morning. In the meantime, I'ma continue diving into False Priest (do with this what you will, music connoisseurus rex's). This particular video makes me lose my mind a little, it's so good. God.
peace and carrots,
CYoFC
 |
| “We try to have these “holy fuck” moments where you’re really having your mind blown, especially if you’re listening to it on headphones.” - Pitchfork. Photocredit. |
P.S. I kind of really want those turquoise boots. So long as they're vegan-friendly.
P.P.S. Yeah, I know, what the hell are they doing, wearing feathers in this photo!? And I know for fact, as I've searched far and wide for synthetic feathers, that 99.9% of feathers you see are the real deal, bona fide bird feathers. Do I still love Of Montreal, even though they're wearing that? Yes. But I also love my parents, and they eat animals. A person cannot be vegan in every breath she takes, as much as she might like it to be that way. Again, this is in no way meant to advocate or support the wearing or eating of animals. This is not to say it's okay with me that they're wearing feathers just because they're Of Montreal. This is simply to say, I like the band but I recognize the disconnect between my beliefs and theirs, as per this photo, and, I'm being honest.
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