Goody Lyon-Bolsh

This is not food related, but later this week I will share a delicious recipe for squash and quinoa. But first I wanted to share this memory as I am trying to learn the beauty in death.

Goody Lyon was born a small, long haired dachshund and raised in La Quinta, California. He lived the life of luxury, eating whenever he wanted and sleeping all day long. His younger brother, Baily, a blond Wheaton Terrier, took care of Goody by grooming and protecting. Goody was never tethered roamed the whole house at his own pace and even had his own doggie door. Inside or outside - Goody was a free dog, in fact he never wore a collar until he was 13. At the age of 13 his long-term guardian, Bessie Lou Lyon, passed away and he was sent to live with family in Portland, Oregon, while his brother moved to Hood River, Oregon.

His new family, the Bolsh's, opened their hearts and arms to their new family member. The youngest member, and Goody's new sister, Coda, a black Cocker Spaniel, thought otherwise. She had a difficult time adjusting to a new life with a brother, but later came around as she

learned the benefits of a companion to stay home all day with her. Goody also had a difficult

time adjusting to his new life in the city without Bessie-Lou and Baily.

However, he learned to eat and go outside on a set schedule, go for walks on a lease, and meet a plethora of new human friends who would shower him with love as they saw his sweet soul. Goody's biggest accomplishment during his 22 months with the Bolsh's, was the loss of over 20 pounds from his small frame which allowed him to go for walks to the park, climb stairs, jump, and even dance.

On December 24th Goody became paralyzed from

the waist down which quickly degraded into pain. Surrounded by friends and family he was comforted until being provided the gift of ultimate peace early Christmas morning.

Goody brought added love and laughter into the Bolsh's home with his easy-going attitude and new perspective on life. Goody is survived by his adopted parents, Webly and Brian, his adopted sister, Coda. He will be missed, but his cute little face will live on in our memories.

Fried Green Miso Tomatoes

With my tomatoes not ripening fast enough I've had to pick them hoping they would ripen off the vine, but that didn't happen either so I went with fried green tomatoes.

Fried Green Miso Tomatoes:

4 green tomatoes

1/4 cup miso (red)

Water

1/2 cup flour

2 Tablespoons nutritional yeast

1/2 teaspoon salt

1/2 teaspoon paprika

Oil for frying.

Mix the miso with 1/2 cup of water until smooth. Slice the tomatoes and place in the miso. Add more water if needed. Let the tomatoes marinate overnight.

Mix the dry ingredients and coat each tomato slice until fully coated.

Fry on each side until golden brown about 2-3 minutes on each side.

Basic Vegan Sponge Cake

My sister bought me this wonderful cookbook called, Another Dinner is Possible. I haven't had a chance to make anything from this book until last night. I made the Basic Vegan Sponge Cake. I had a difficult time

Basic Vegan Sponge Cake:

400g self rising flour

200g sugar

200 ml vegetable oil

300 ml soy milk

1 tsp. baking soda

1 tsp lemon juice

Mix the flour and sugar. Then mix the oil. Separately mix the remaining liquid ingredients.

Bake 180 C for 30 minutes.

The cake was not so much spongy, but more wacky cake in texture. It was good, but I think it would be better in round cake form instead of a loaf style.

Check out the book though because it's great!

Favorite Vegan News Man

On Friday, my favorite vegan news man, Tim Riley, lost his job on my favorite radio show, The Rick Emerson Show, along with everyone else - Rick Emerson, Sarah X Dylan, and Greg Nibbler. Tim Riley has the voice of a God, or a 50's news announcer. He made anything sound great, even when he messed up, which was often, for comedic effect. The whole show made my day and now I feel there is a big hole where the trio resided on my ipod.

The Rick Emerson Show is no stranger to station changes, layoffs, and cut backs. But what makes The Rick Emerson Show different from other talk shows that go off the air, when they come back, so do the fans. The last time they sent coffee cups to the GM. This got the attention of other radio stations who later picked up the show a year later.

But back to the man, the legend, Tim Riley. He is often referred to as a vegan, but I am not so sure he is. I think he eats eggs since he's a vegetarian who's allergic to milk. Never the less, he's the token vegan on the show. Or, was. Today, he is my Vegan MoFo!

It's a sad week for the radio waves of Portland. I hope Mr. Riley starts podcasting soon, or gets picked up by another radio station along with Sarah and Rick, because without them, there's not much else to look forward on my morning commute.

Isn't that right donkey?

Here's a photo I took with Mr. Riley 4-5 years ago. I wasn't supposed to touch him.

chicago eating

I made it to Chicago in one piece. thanks for all the eating suggestions. keep them coming.
first place we ate was Handelbar. I ordered the Buffalo Wrap. It had some tastey, spicey setain, letuce, and tomatoes wrapped in a tortilla. A very mild ranch dressing was applied to the whole thing. Unfortunately the flavor was mild but the combination of the thick setain and fresh veggies was nice, but forgetable.
the bbq sandwich was less than forgttable. it was huge. bread the size of your head and soft setain stacked too inches high. it seemed allergy inducing even without a glutten intolerance. the bbq sauce was mild in taste and spice, but pleseant. however, it was too much. some carmelized onions or more tomatoes would have helped.
I do not think we will visit again.

for lunch today we checked out veggie bite. a vegan fast food chain. everything was fried. the beer battered fried and the meatball sub were the two items that stood out among all the food. the chocolate oreo shake was great but just tasted like chocolate sauce. it was too much.
wait until I get back for the photos and proper puncturation.

Chicago Vegan Restaurants

Tomorrow I hop on a plane to go to Chicago to see The Dead Milkmen at Riot Fest. I don't know what I am more excited about, going to see The Dead Milkmen, a band I have loved since I was a kid, but have never seen; Visiting and experiencing Frank Llyod Wright's early work; and eating at vegan restaurants like The Chicago Diner, Green Zebra, and Handelbar. Let me know if you have a favorite Chicago restaurant and I will do my best to visit.

Okra with Tomatoes

Last summer I cooked a lot with okra. making this okra dish over and over again because it is so simply fantastic!
Thanks Martha. But no thanks for the bacon. I used tofu broiled with Braggs. Yum!

Since I enjoy okra so much I decided to try growing it up here in the Northwest. The okra is a bit tough, but still slimy the way I like it.

Lately I have been a canning fool. Earlier this summer I made strawberry jam. Lately I've made peach jam, peach strawberry jam. Both from fruit I've picked. I've also been canning the back yard tomatoes because we have more than we can eat (even when the dogs get to them!) Yesterday I canned cucumbers and okra with spices. As the days are becoming shorter I do not think my green tomatoes will ripen much more, so I am looking for good green tomato recipes. I am thinking of pickling them or doing the fried green tomatoes thing. Let me know if you have a favorite green tomato dish.

Fakin Fest

Last weekend was Bacon Fest in Portland. To counter act that a group of vegans assembled in the park for Fakin Fest.

I rolled fake bacon around dates, baked for awhile then dipped in a maple ganache and sprinkled with vanilla salt.

Suprisingly I won Most Creative Dish!

Muffins that Taste Like Doughnuts

Vegan Vittles was one of the first vegan cookbooks I purchased so I have a fondness for most all the recipes. My poor little book has seen better days, but after being forgotten on the the stove and pages fallen out, it mends together nicely. This is like the recipes - it's a great book to go back to, not just adventures-in-early-veganism.

Muffins that Taste like Doughnuts:

1 Cup flour

2 Tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1/8 teaspoon cinnamon

1/4 Cup soymilk

1/2 Cup apple sauce

1 Tablespoon maple syrup

1 Tablespoon oil

1 1/2 teaspoon lemon juice

cinnamon sugar

Mix the wet, then the dry, then mix together. Sprinkle with cinnamon and sugar before baking in muffin tins for 20 minutes. I used my grandmother's muffin top pans.

This recipe is great because they are light and fluffy but low in fat and sugar. This was the first time I added blueberries were good, but I do not know I would add them again. Thank you Joanne Stepaniak for your great vegan recipes.