The Lines We Draw - A Book Review

A few days ago I was invited to read a book, The Lines We Draw by Sangamithra Iyer. At the exact moment that I was reading the invitation, I was actually listening to a vegan podcast, Our Hen House, who was interviewing the author. I decided that it was clearly fate. Also, if you haven't discovered Our Hen House yet, go listen to Mariann and Jasmin. They are seriously funny, explore fantastic subjects, and always bring on terrific guests. I know you'll love their vegan banter as much as I do!

The Lines We Draw - A Book Review

The Lines We Draw is a short ebook that was published on January 19th, 2014 about the author's interview with a retired scientist who performed research on chimpanzees, Dr. Alfred Prince. It's a story that explores the ideas about why and how we could justify what we do to animals that are so closely related to us humans and the devastating effects we create in the wake.

It's a short book, only taking about 30-60 minutes to read. What I learned with regards to research performed on chimps, was surprising less poignant as my ongoing and pervading thoughts on why and how humans can justify these horrendous injustices carried out on all animals, including chimps. This book will stick with you. It will make you think. And it's important to note that this is done largely without graphic detail of the monstrous acts. I, myself, just can't bare to read or view such sadness. I rarely have it in me. I'm in awe of the undercover activists and applaud all the work they're able to do. I don't know how they do it. 

Prince's relationship with the chimps is explored and it's an interesting one, indeed. Iyer doesn't lend an overwhelming opinion in the book, but allows you to form your own beliefs with the facts and story provided. It's a very thought-provoking book and one that demands a spare half hour. 

The book description from Amazon:

"This is a story about boundaries – physical, biological, ethical. It evolved from a conversation with the late Dr. Alfred Prince, a hepatitis researcher, about the use of chimpanzees in medical research and expanded into a larger discussion about ethics. Prince left New York University’s Laboratory for Experimental Medicine and Surgery in Primates (LEMSIP) in the 1970s to establish New York Blood Center’s chimpanzee research colony in Liberia. The story weaves various threads and makes connections between logging, the Liberian Civil War, and vivisection. Chimpanzees are slowly being phased out of research in the United States, and the New York Blood Center has ceased testing in Liberia, but questions remain about the fate of laboratory chimpanzees."

The Lines We Draw is available for download at  Amazon.com and Barnes and Noble.

Take action now: You can help! Sign this petition to release the Rockville 15 to a chimpanzee sanctuary!

Sweet Ginger Soba Noodles + Crispy Tofu & Asparagus

This one's a keeper. It's going in my recipe rolodex for sure. Just kidding, I don't have one of those. But seriously, this is a dish I wouldn't mind having daily weekly. I love soba noodles. Oftentimes soba and peanut butter get married together, so it's nice to have a soba noodle recipe in your back pocket that doesn't involve peanut butter. Especially if you've got nut allergies, like my BFF.

Soba noodles mingle with a sweet ginger-sesame sauce and tangle with crispy tofu, sauteed asparagus, and fresh cilantro. This is great dish for introducing meat eaters to the wonderful word of vegan food, and how great it really is. 

Seriously, who isn't going to love this? On a separate note...it's World Spay Day. Just a friendly reminder to get your furry children fixed!

Sweet Ginger Soba Noodles + Crispy Tofu & Asparagus  

Serves 6

Notes: The trick to browned, crispy tofu is saute dry tofu. I like to buy the super firm sprouted tofu that comes vacuumed sealed, as opposed to the type that comes in the plastic bin. There's less water and I don't need to press the tofu. Also, be sure to towel it off before sauteing to remove any residual wetness. 

• Sauce:
• 3/4 cup green onions, sliced thinly 
• 1/4 cup fresh cilantro, chopped
• 1/4 cup soy sauce
• 3 Tbsp. sesame oil
• 3 Tbsp. rice vinegar
• 3 Tbsp. agave nectar
• 1 Tbsp. fresh ginger, minced 
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. fresh chili paste
• Sustenance: 
• 1 tsp. sesame oil
• 10 oz. extra firm tofu, cubed small
• 1 bunch of asparagus, trimmed and sliced thinly 
• 1 Tbsp. brown sugar
• 1 Tbsp. fresh ginger, minced
• splash of soy sauce
• 9 oz. soba noodles, dry
• Garnish:
• fresh cilantro, chopped
• red pepper flakes
• sesame seeds

In a medium bowl, combine all the sauce ingredients. Set aside for later. 

Bring a large pot of water to a boil for the noodles. 

Meanwhile, in a large saute pan heat 1 tsp. of sesame oil over low heat. Towel off any residual wetness from the tofu and the asparagus and add them to the pan, along with the brown sugar and ginger. Turn the heat to medium-high and saute until the tofu is browned, about 10 minutes. When done, add a splash of soy sauce and stir. 

When there's about 5 minutes left for the tofu, add the soba noodles to the boiling water. Cook according to package, this is often 4 minutes in the water, drain and set aside. 

Return the noodles back to the pot, add the sauce and the tofu and asparagus. Stir well to combine. 

Serve hot and topped with more fresh cilantro, red pepper flakes, and sesame seeds.

You should definitely jam out to The Cars – Just What I Needed with me. 

Good deed of the day: Sign this petition by Emergency Wildlife Services to have General Mills change the design of the Yoplait yogurt cups. I don't consume dairy and I suspect a good deal of you don't either, but it's well known that something needs to change with regards to the design of the Yoplait yogurt cups. Wildlife often get stuck in them and die. In fact, when I did eat yogurt (when I was ignorant to the atrocities of the dairy industry...) I didn't buy Yoplait for this exact reason. Nothing will change if we don't!

German word of the day: Asparagus --> Spargel (pronounced: shpar-gull)

[yumprint-recipe id='84']

Homemade Bagels and What I Learned

This weekend, it was finally time. Bagel time. I've been saying, "I'm going to make bagels this weekend!" for like...four weekends in a row now. 

But, the bagels will have to wait just a minute while I share this common sense quote. Today, I stumbled across this and I thought it was just so simple, honest, and matter-of-fact that I had to share. 

Duhhhhhhhhh. If you love animals, don't eat them! Would you eat your beloved dog or cat? I hope not. This quote in its plainest offering makes sense, right? Yes. That's about all there is to it. So, thank you Morrissey!

And now, back to bagels. This was my first time making bagels and boy did I learn a thing or two (the hard way). Read this post and you won't make the same mistakes I did. Here's what I learned:

• Knead the dough until it's smooth and shiny. 
• Shaping the dough correctly is terribly important.
• Bagel dough doesn't really rise. 
• Remove the bagels from the boiling water with a mesh strainer...not two slotted spoons. 

Chewy, dense, and slightly sweet, these bagels are what's up. If you're new to making bagels don't miss out! 

Homemade Bagels 

Makes 8 Bagels

Notes: If you can't find barley malt powder, barley malt syrup can be used as well. I really can't recommend making the bagels without either. It's what gives bagels that "bageliness". I found my powder at a local health food store, but it can be found online as well. Or, if you're feeling like a rebellious I suppose one could use agave nectar, but seriously just but some barley malt powder or syrup. It's definitely worth it. 

• 4 cups bread flour (or other high-gluten flour)
• 2 tsp. salt
• 1 Tbsp. barley malt powder
• 1 1/2 tsp. dry active yeast
• 1 1/4 cup lukewarm water
• 1 Tbsp. additional barley malt powder
• toppings (we did cinnamon sugar as well as salt bagels)

In a large electric mixing bowl, whisk together the flour, salt, and 1 Tbsp. barley malt powder. 

Attach the dough hook and using the lowest speed possible (stir), add in the yeast and the water. Mix for about 4 minutes. Increase the speed to the next level (2), and mix for about 10 minutes. 

Turn the dough on a lightly floured surface. The dough will be a bit sticky. Knead until the dough shapes a smooth and shiny ball. 

Divide into 8 equal balls (each about 4 oz.), and place on a baking sheet. Cover with saran wrap and a towel. Allow to rest for 5 minutes.

Next, roll one of the balls into a log, about the length of your hand. Connect the two ends. The bagel ring should be even in size. Here's the important part; bagel dough doesn't really rise, so be sure to shape the dough to how you want your bagel to look when it's cooked. For example, make sure there isn't a big gaping hole in the middle like mine! The shape of the dough should look like, well, a bagel pretty much. Repeat with the remaining dough balls and place on a baking sheet coated lightly with flour, cover with saran-wrap and place in the fridge for 12-18 hours. 

Remove the bagel dough from the fridge. Preheat oven to 450 F, and if you have a pizza/baking stone, make sure it's in the oven to preheat as well. If you don't have one that's okay too. Bring a large soup pot of water (about 3 inches) to a roiling boil with 1 Tbsp. of the barley malt powder. Fill a large bowl with cold water. 

Prepare a wire cooling rack for the bagels to be placed on when they are done boiling. Prep any toppings you'd like in a few shallow bowls as well. One at a time, place the dough rings in the bowl of cold water. If they float, they're ready to boil. If not, check again in five minutes.

When the oven is to temperature, the water is boiling, and you have at least 4 ready to boil rings, go ahead and place four in the boiling water. Be sure to keep them submerged with a slotted spoon (as they should float), and boil for 30-60 seconds, or until they are slighted puffed. Remove with a mesh strainer...I don't recommend using two slotted spoons like I did! 

Place the boiled bagels on a wire cooling rack and repeat with the other half of the batch. When they've all been boiled and have cooled slightly, coat the top in whatever toppings you'd like.

Then, place all the bagels on the pre-heated pizza stone or on a baking sheet lined with parchment paper and bake at 450 F for 15 minutes.

Remove from the oven and place on a wire rack to cool. Serve warm, and store in an airtight container. 

Good deed of the day: Speak Out Against Walmart's Cruelty to Pigs. Why wouldn't you? You'll see my signature there! It only takes five seconds and ugh, Walmart, don't even get me started...

German word of the day: Bakery --> Bäckerei (pronounced: bake-er-rye) 

Listening to: [soundcloud url="https://api.soundcloud.com/tracks/58610816" params="color=73bd97&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='83']Recipe slightly adapted from Cook's Illustrated, so you know it's good.