Unboxing: Pangea Vegan Store

Sometimes you can't find everything you want or need locally and you need to find a new resource. One of my resources is an online grocer specializing in vegan goods called Pangea- The Vegan Store. http://www.veganstore.com/  It has served me pretty well over the years for the things I just can't always find nearby or for when I don't have time to go to the bigger cities. Sometimes products I found locally months ago, are no longer able to be found nearby.

Getting a box in the mail, even when I know very well what I ordered is still a bit exciting. As the holidays approach, I picked up a few classics as well as a couple new things to try. I've learned to use whatever resources I have available, even online ordering.

Making Vegan Candy Corn - A First Attempt

Candy corn screams fall. People either love it or hate it, but for those who have chosen a vegetarian or vegan diet, candy corn becomes the unattainable.Thanksgiving or Halloween is often celebrated with candy corn. Honey is a common ingredient, but for those who eat honey, gelatin is the big problem. For the last few years, I have been looking on the back of bag after bag of candy corn, hoping come across a brand that was intentionally or accidentally vegan. It is possible to find, however, after some research, I came across a number of vegan recipes to try my hand at homemade candy corn. I'm crossing my fingers and hoping the others vegans and vegetarians in my life like it too.

There were a number of recipes to choose from. I chose a recipe from tablespoon.com as a base recipe after reading through multiple others: https://www.tablespoon.com/recipes/how-to-make-vegan-candy-corn/dd09e66e-5ae9-429c-80c5-e8bf73fe8cca?p=1 (After reading through multiple recipes, I can't help but tweek it based on preferences, local availability, and what I already have on hand.)

I was optimistic about my first attempt at making candy corn. I made a few adjustments based on preference and availability. I gathered by ingredients from things I already had on hand, as well as items I could find at a local store.

The recipe I picked (check out link above for measurements & details) included:

• coconut oil, softened
• brown rice syrup (which I had trouble finding around here) - substituted to agave (used in some of the other recipes I found)
• powdered sugar
• tapioca flour - however I used almond flour for taste, since some of the recipes I found used almond butter
• vanilla extract
• food coloring

Check out PETA's Baking Ingredient Checklist or PETA's Ingredient List to reference for your next shopping trip.

I combined all the ingredients together in a mixing bowl, and mixed well per the instructions. (Making notes as I went.)

After kneading the mixture with extra almond flour on a floured board (almond flour, of course, not wheat) I ended up with about a handful of a dough-like mixture. It wasn't quite the play-dough like consistency I was expecting, but it tasted pretty good and I wasn't about to give up. The almond flour didn't seem to be absorbing the wetter ingredients very well.

 I divided the mixture into three equal balls of, coloring one orange, one yellow, and leaving one the white color.  Adding the liquid food coloring only made the mixture stickier and a bit harder to work with. (The original recipe called for gel food coloring, but I used what I had on hand.)

I rolled pieces of the three colors into thin snakes and formed the three color strips on the floured board (again, almond flour, but wheat). It was sticky and delicate, but I used smaller amounts so make it more manageable.

I covered a couple sheets pans with foil as I started to cut the strips of tri-colored candy into triangle shapes and mold slightly as needed. I placed the triangle shapes onto the pan, laid out so not to touch. They needed to lay out for 24 hours so they could air dry and set up.

The taste was reminiscent of the candy corn I remembered, but the texture of the almond flour wasn't right and made it difficult to work with.

I picked up tapioca flour and gel food coloring for a second attempt with high hopes.

Vegan Black Beans & Corn Over the Fire

Black Beans and Corn is one of my favorite combinations-  low in fat, full of protein, and just makes me happy. I don't really have an exact recipe I follow, but I rarely follow those anyway. It's a super easy combination that I usually make on the stove, but made perfect sense to translate to cooking on the open fire. Plus, the recipe is typically vegan.

Ingredients

• can seasoned black beans (or regular drained black beans)
• can regular corn, drained (or any other can of corn you prefer)
• fresh garlic (because I love it)
• fresh diced red & orange peppers
• fresh diced onion (red or white, I had both pre-cut in my cooler)
• dried veggie soup blend (mine had dried onion, peppers, spinach, & tomatoes)
• seasonings to taste (hot sauce, pepper flakes, chili powder, curry, salt, pepper, etc)
• Hard cider (or any other preferred liquid - cider, beer, veggie broth, tomato juice, water or whatever you choose) - the alcohol cooks out
• Optional - hot peppers; can stewed, canned, or diced tomatoes; fresh tomatoes; cooked rice or any other grain; any other vegetable

I used an olive oil spray in bottom of pre-seasoned cast iron Dutch oven. (This was just for my sense of mine as much as anything.) In the Dutch Oven, I mixed together can of seasoned black beans, can of drained corn, diced fresh peppers, diced fresh onion, fresh garlic, dried vegetable soup blend (optional, of course), seasonings to taste (mine included pepper flakes, hot sauce, pepper, & onion powder) and a splash of hard cider (maybe 1/2 cup).  I mixed everything together with splash of hard cider to taste. I secured the lid and lowered the the entire pot into the fire ring along the coals, ashes, and burning wood. I checked it a couple times and turned the pot to ensure equal heat, cooking about an hour. I moved it further from heat within the fire ring and let keep warm until the rest of dinner was about ready, then let cool outside fire ring about 10 minutes.

Serve plain, with rice, on a tortilla or topped with any preference. I ate mine at the campsite along with a Tofurky brat & foil packet vegetables. I have also eaten in a tortilla with black olives.

Camping with Omnivores: Part V - Packing

Something unusual happened this fall camping trip- surrounded by my meat-eating family, my cooler looks a little different than usual. I'm not the only one. This rarely happens. This never happens. This is someone who has little idea how to pack for camping, especially as as vegan.

I stick fairly close to the menu my family plans, it usually makes everyone's life a little easier. Being a short fall camping weekend, we had do OYO (On Your Own) Meals, two breakfasts (one includes waffles), and one big dinner that is going to involve my brothers smoking a bunch of meat with macaroni and cheese, baked beans, and whatever is left of pasta salad.

In my own not-exactly little cooler and dry box, I packed a selection of raw veggies pre-cut, tofurkey beer brats (they stand up to cooking over the fire pretty well), a Halloween-inspired vegan pasta salad, pickles, beverages (adults and otherwise), oatmeal, peanut butter, tortillas, hummus, a few crunchy snacks (including pita chips), tea & hot chocolate, fixings for black beans and corn, and everything I needed for s'mores (yay vegan marshmallows) . It's only two of us, but food eaten outdoors and near a campfire usually tastes the best. It's going to be a tasty weekend and the weather is supposed to be lovely.

Vegan vs. Vegetarian: We Really Can All Get Along

One of my greatest pet peeves is the struggle and conflict that too often occurs between vegetarians and vegans, or the other such as semi-vegetarians, pescatarian, etc.

 It's not always easy being vegetarian, vegan, or anything that can be deemed "out of the norm." While "vegheads" are growing in numbers and options are becoming more plentiful, the reality is that we are still often in the minority. That can make it hard enough. In fighting, only makes it worse.

Recently someone I knew was seated at a dinner with others that knew me and my family. Upon, seeing someone order vegan, he (a definite meat-eating omnivore) stated, "oh, like her!" For many meat eaters the line between vegan is vegetarian is a confusing one and is all the same. Instead of the numerous non-aggressive replies that could have come, came "No, she is only a vegetarian. I am a vegan." I was told about the offsetting conversation later. It made my physically groan at the aggressive response and dividing reaction to someone who legitimately did not know the difference. It's not hard enough to get attacked by meat-eaters desperately afraid that we will take away their steak, but for many there are attacks basically within one's own community. Instead of allies, there is aggression towards anyone that doesn't "measure up."

If one chooses to influence someone else to make positive changes in their life, their health, or the environment, attacking someone for 'not doing enough' or for 'not being like me' is not going to encourage that change. A few militant individuals often give the rest of any given group a bad rap, and can make any cause or lifestyle to encounter more issues as a result of the actions of a few. Breaking people down however similar or difference than you are does not to influence positive change, if anything it incites people to rebel and act against you and your belief system. Does anyone really think they are going to change a meat-eater to a meatless by attacking them or calling them names? Despite, best intentions, this usually does not work now or every.

I try to live a non-aggressive life. I try to put out more positivity than negativity. Does it always happen? No. I am imperfect, like everyone else. I don't want to fight about my lifestyle or judge anyone else for their. Live and let live, means, even those for which you do not agree. It also means not alienating those closest to you and the lifestyle you have chosen. We really can all get along, if we just give it a chance.

Childhood favorites: Chex Mix/Party Mix

Everyone has things they grew up with, this that are special, things that tell parts of the story of where one comes from. Chex mix or party mix, dating popularity back to the 1960s has always been a favorite. It's a family favorite at Christmas and a personal favorite anytime of year. I haven't grown out of with age or with diet change, but it has evolved with me.

Sometimes, I get where I just NEED Chex Mix or party mix, season has little or nothing to do with it (although it is still a necessity at Christmas). Most people know the most classic version with cereal, peanuts, pretzels, and pita chips or cheese crackers. A lot of people vary the mixings added to cereal. From the classic recipe there are tons of variations and I keep finding new ones all the time. With fall weather, late nights, and an upcoming camping trip drove me to NEED to make some. I planned two batches... my version of the tradition recipe and a recently found new adventure - dill pickle Chex mix. (I found this recipe recently online and have been tweeking it to to my desired preference.)

To my utter dismay, I struggled years ago with the realization that the Worcestershire sauce that is used for the most class of recipes is not vegan or vegetarian. For the first few years, I went without. My option being one of the alternative recipes,but it wasn't the same. I wanted what I had grown up with... right now the the scent wafting through the house while being slowly cooked in the oven. It was part of the tradition. Some traditions are meant to be kept... even if they evolve over time. After some searching, I realized I could bring back the tradition if I used one of the various brands of vegan Worcestershire sauce. In the beginning, I could only fine it online and it had to be ordered. In the past few years, I have been able to find it (and a few other vegan goodies) in local stores, making my life a little easier. Adaptions don't have to be difficult with a little time, research, and online ordering. You can find vegan butter/margarine or use vegan crackers and make it whatever you want to make.

The dill pickle recipe involves dill pickle juice (and how can you go bad with that?). I made both. Yum and yum and happy snacks for the next week or two.

"Traditional" Chex Mix with vegan Worcestershire sauce

Dill Pickle Chex Mix

Veggie Me

For over a decade vegetarianism has been a journey, an adventure, and often a challenge. It’s not about judging others or punishing one’s self for imperfection, life is too short for that. It’s also too short to eat bad food, although sometimes that seems unavoidable. It can sometimes be even harder to avoid if you’re vegan or vegetarian. It doesn’t take an expert in nutrition or vegetarianism to understand and celebrate the constant journey, struggles, and surprises found along the way. Forget the boxes that separate us and bring on the food. Food should be an adventure as well as being a communal celebration of life. It feeds the body and the soul, literally making up what is every individual.

I’ve been a vegetarian for over a decade, opening new doors, greater awareness, and new connections to myself and to the world around me. It changed me for the body. After struggling with illness, it gave me my life back, and as I grew in it, it gave me other surprises along the way. It broadened my pallet and increased my awareness. It make me think outside the boxes that I had known my entire childhood and strengthened something inside of me. It challenged my cooking skills and the recipes I had always known. It challenged my perceptions about myself and the world in which I live. It has been full of changes, challenges, celebrations, struggles, frustration, adaptation, and constant questions. It had forced me to be more aware, more sensitive, and to research, research, and research some more.

I’m just a veggie girl, in a less than veggie world. Life is yummy, it’s vegtastic. The journey continues... I've just got started.