Cozy Autumn Pumpkin Curry

Being on vacation and staying in is great. I am able to sleep in until 7:30 or 8 am!  I can do as much yoga as my body allows me. I can watch all kinds of cooking shows and news on the  Food Network that I usually don’t get to see. And, of course, I can cook all kinds of deliciousness that I don’t usually have time for.

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As the temperatures fell to -15 C and snow fell all over the city, I wanted nothing more than to cuddle up on the couch with a steaming bowl of comforting curry. Curry has really become our comfort food and my go to when I don’t know what to make for dinner. Curry is fantastic, provided you have all the spices available. I stocked up on dried spices on our trip to India. They traveled with me from India to Korea, and now to Mongolia. All the spices provide such a great tool for creativity in cooking. Depending on how much of what you mix, a different masala is created. Today, I happened to have a pumpkin in the fridge. I thought it would mix great with the flavours of fennel. Off they went into the curry.

I have a confession to make; I like chopping. Yes, yes, I like chopping vegetables. I am a chopper. It is so soothing and relaxing. I think of absolutely nothing when I chop. It is a form of meditation sort of. I like chopping and line all the chopped vegetables on the chopping board before I begin to cook them. Weird? I don’t think so.

Ingredients:

Spice mix

1/2 tbsp cumin

5 cloves

2 cardamom pods, cracked and emptied

mace from one nutmeg

1/2 tsp fennel seeds

2 tsp coriander seeds

1/2 tsp cinnamon

1/2 tsp Himalayan pink salt

1 tsp black pepper

1/2 tsp chilli pepper flakes

1 bay leaf

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Gravy

1 tbsp coconut oil

1/2 onion, chopped

3 cm of raw ginger, shredded

3 tomatoes, pureed

1 tsp turmeric powder

1/2 tsp garam masala

1/2 c of very thick coconut cream

1 c water

1/2 small pumpkin, chopped into cubes

1/2 block of firm tofu, chopped into cubes

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Directions:

1. First, make the spice mix. Mix cumin-pepper flakes in a mortar and pestle and crush them until powder form. You can alternatively use the spices whole. It is, after all, what I did for years before finally finding a mortal and pestle I liked. Just make sure to fish all the whole spices out before serving, unless you don’t mind them. I left them in.

2. Heat the oil in a pan. Toast the spices in the oil for a minute or two.

3. Add the onion and cook until translucent.

4. Add the ginger and cook until toasted.

5. Add the tomato puree and turmeric. Cook until a thick paste is formed by water evaporation.

6. Add the water and the pumpkin. Cook for about 5 minutes.

7. Add the tofu. Cook for 5 minutes and add the garam masala.

8. Taste. Do you need any salt? Mine did.

9. Once the pumpkin is cooked, add the coconut cream.

10. The curry should be cooked for about 10 minutes on low heat. Once it is done, cover with a lid and let rest for an hour.

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This is a slow food. Cook it slowly to maximize the flavours. Savor it when you eat it. Taste everything in the bite; the warmth of the spices and the slight acidity of the pumpkin. Enjoy a relaxed evening.

Love and light,

M

Thanksgiving Dessert for Adults

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Living overseas is great. However, what I miss the most are the celebration Chris and I are used to. We do not get a day off on Thanksgiving, and not even Christmas holidays sometimes. We get plenty of other holidays, but sometimes we just want a good old stuff-your-belly-with-apple-pie day. Since I had no time to prepare a grand Thanksgiving dinner, I opted for something simple and super delicious. Poached pears in wine. All the flavours of autumn simmered into a healthy fruit.

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Ingredients:

4 pears, peeled

1 bottle of merlot

2 star anise

1 cinnamon stick

6 cloves

1/2 cup of raw cane sugar

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Directions:

1. Peel the pears and cut the bottom, so the pear can stand in the pot.

2. Pour the wine into a small pot. Add the spiced and sugar. Bring to a boil.

3. Place all the pears in the pot.

4. Add enough water to just cover the pears.

5. Simmer for about 45 minutes.

These pears can be served hot or cold. They are divine either way. I particularly liked the colour of the pears as I cut into them. They are wine-coloured on the outside but yellow on the inside. Beautiful! If you like things spicy, add a few slices of fresh ginger.

Mongolia has been treating us well. It is getting cold already. Sometimes we wake up to negative 15 degrees Celsius! My lungs don’t like the pollution but we are getting good masks soon. Things are good!

M

When a girl wants something fried…

…she makes pumpkin fritters. They are light, delicious, yet so satisfying when one is craving something bad. Nobody can be good all the time. Today is my cheating day. My body is craving oil. These take about 6 and a half minutes to prepare, and boom! you’ve got deliciously bad snacks that are all natural.

Ingredients:

2 cups shredded pumpkin

1/2 cup shredded potato

2 tsp chia seeds in 1/4 c of water

pink himlayan salt and black pepper to taste

1 tbsp olive oil

1 tbsp coconut oil

Directions:

1. Heat both oils in a frying pan.

2. Add chia seeds to water and set aside for 5 minutes.

3. Mix the shredded vegetables and add salt and pepper. 3. Add the chia seeds to the mixture.

4. Spoon about 2-3 tbsp of mixture into the pan. Flatten the top to make fritters.

5. Fry for 3 minutes on each side. Enjoy!

Mongolia is getting cold already. The trees are turning fast, and the thermometer hits negative digits often. This doesn’t stop my students from planning student council camp retreats. I slept in a ger for the first time. It was cold at night because we were too tired to wake up and feed the fire. I got a taste of what the winter will smell like; coal smoke. Nevertheless, the nature here is beautiful, raw, and…vast. I love it.

Happy to be together

M

Sesame Snaps from the School Library

While the students were sitting around the library and  “planning” their outlines about chemical compounds, I looked through  some books and found a treasure; a children’s book of Indian recipe. All the recipes had meat or enormous amounts of sugar, but I did find this one.

Substitute maple syrup instead of sugar and voila! a sweet healthy treat.

Sesame nut cookies

Ingredients:

1 c toasted sesame seeds

1/2 c almonds

1/4 tsp cardamom powder

1/4 tsp ground ginger

1/3 c water

1/2 c maple syrup

Directions:

Preheat the oven for 175 degrees Celsius and oil a cookie sheet.

1. Grind the almonds into flour and mix in a bowl with the sesame seeds.

2. Bring water to a boil and add the spices and the syrup. Leave on low boil for a couple of minutes.

3. Pour the liquid over the seeds and nuts. Mix and let cool for a 5 minutes.

4. Spoon 1 tbsp worth of cookie mixture onto the cookies sheet. spread the mixture with wet fingertips to a very flat disc.

5. Bake for 10 minutes. (You might need to take the cookies out about 6 minutes in and move some of the batter closer to the center of the cookie; it tends to spread a lot.)

The smell of cardamom and sesame seeds wafted through the kitchen. The sesame cookies snapped as I bit into it and it was chewy on the inside. It was the perfect end to the weekend (it involved a 15 km hike!) It is supposed to get below zero this week in UB. Stick around because I’ll be cooking up some cozy fall favourites soon!

Love and light,

M

(Vegan) Cookies At 4300 ft

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Giant steel Chinggis overlooking our camp

Well, hello again!

I have been busy. You know, traveling across Canada and then, half way around the world to Mongolia. We have been to Ulaanbaatar for about a month now and one of the most challenging things I have found isn’t the dust, the pollution, finding vegan food (this is easy actually), or the weather ( I don’t know about it yet because it’s summer.)

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A few of my students overlooking the Tuul River

Cooking at elevation. What?! Yes. Cooking at 4300 ft is hard. Things boil at about 95 degrees Celsius instead of the “normal” 100. Cooked food cools off much quicker, espresso pressure goes wild, and baking is a whole other game. I haven’t had much time to experiment not only because my new job is challenging but also because we’ve been pretty busy with numerous outings with colleagues. However, this Sunday was ours. We decided not to leave the amazing apartment but to stay in and enjoy a relaxing  Sunday. I decided to bake. It was a success to my surprise. Here’s what I made.

Oatmeal Cookies with Coconut

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Ingredients:

  • 1 1/4 cup oats
  • 1 1/4 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup dark cane sugar
  • 1 chia “egg”
  • 2 teaspoons almond extract
  • 1 cup shredded unsweetened coconut
  • 1/2 c semi-sweet chocolate, coarsely chopped (I used a Russian chocolate bar)
  • 2 teaspoons oat milk

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Directions:

Line a baking sheet with parchment paper. (I used foil because it seems to be impossible to find parchment paper in UB)

1. Mix the dry ingredients in a large bowl.

2. Mix the oil, sugar, chia “egg”, oat milk,  as well as the almond extract in a food processor on high until the sugar has melted.

3. Combine the dry and wet ingredients and mix until well-incorporated.

4. Add the coconut and the chocolate chunks and mix until everything in evenly distributed.

5. Spoon 1 tbsps worth of cookie mixture onto the baking sheet and bake at 175 degrees Celsius for 8-9 minutes.

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Enjoy!

I liked them, Chris liked them. I dealt with the new oven and elevation. Next time I will add only about 1 cup of flour because I like cookies to be more chewy. These turned out to be quite stiff. So, here you are my friends. I am officially back on the blog-o-sphere. I will try to make more food for the blog, as well as discover vegan finds around this city. As you may know, Mongolia is a culture of meat. It is kind of hard to find restaurants that accommodate vegetarians. Vegans, what’s that?  So, I will make it my mission to find good vegan/vegetarian food around town.

I would like to add that Mongolian meat is incredible. You can literally see your dinner grazing in the fields. The fruits and vegetable are equally incredible because Mongolia hasn’t caught on the whole pesticide and GMO thing. I wish they never do.

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Gers and Chinggis

Goodbye for now. I will be back more often now that I have my own bed to sleep in.

Love and light

M

My eco(ish) wedding

Oh hai.

The reason I have been away for about two months is that I have been planning my wedding. When Chris and I decided to get married we made a pact that the ceremony should be as simple as possible but the party should be the one people talk about for years. We didn’t want to bother with the formal traditional sit-down dinner and reception; BORING! We wanted to have a tasteful cocktail party with some live performances and, of course, some wicked DJs. We also wanted our wedding to be as clean as possible, generating little to no garbage. This is the story of my eco-ish (let’s be real) wedding and some pointers for all you  environ-concious brides out there.

THE ring

I have never been a fan of diamonds. I feel that they are overused and definitely overvalued. The idea of a clear rock on my finger was never exciting. I also hate the idea of the pollution and environmental stress that extra mining causes our land. This is exactly why we have searched high and low for the perfect vintage ring. Why not? Most of them have never been worn or come with a cool story. Moreover, you’re not supporting gold and diamond companies who profit on your happiness. I found an amazing antique store that is quite popular in Toronto called Cinthia Findlay Antiques. I picked the perfect engagement ring and later, we picked our wedding rings from the same place as well. All of our rings come from the 1950’s and have never been worn. I love them! IMG_2499

THE dress

I have never been one of those girls who fantasized about their perfect wedding…until I became engaged. All of a sudden that wedding section of Pinterest and the magazine shelf became relevant to my life. I always found to be drawn to older styles of dresses (I do NOT mean crazy 1980’s poofy sleeves.) I imagined my dress to be covered in beads and be cocktail length. I found the perfect one at Cabaret Vintage. A nice 1920’s look-alike, not inspired by The Great Gatsby, though the movie was beautiful. If you want a truly eco-concious wedding dress shop around for vintage dresses. Not only are they unique but  you’re not supporting a whole wedding industry that is notorious for being wasteful. Chris had his tux custom-made in Thailand for 150 dollars. He was already there and he supported a local businessman instead of a giant corporation who pays their workers close to nothing. My make-up and hair was done by myself on the day of the ceremony. My hair was taken care of by Blo on the day of the party and make-up was done by a great friend. That same friend made the headband I was wearing. SHe is amazing and you can find her here.

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THE ceremony

We opted for simple city hall ceremony. It takes so much in decoration, energy, and man-power to set up a special ceremony that only lasts a few minutes. Ours was simple but perfect. City hall was elegant and clean. The vows were beautifully simple. The emotions were overflowing. I loved my wedding ceremony. I briefly thought of a more “special” locale for the ceremony but reconsidered it upon seeing city hall and asking a few questions. For us the ceremony was just a warm up to a fantastic party.

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THE reception/party

Our venue was a great historical building in old Toronto.  We made it absolutely clear to the venue that we did not want any plastic present anywhere in the hall. We ordered extra glasses for the guests and had tags made for guest to attach to their glasses in order to encourage multiple use. Most of the decorations consisted of reused decorative pieces from the hall, ball jars with candles, sticks from the nearby park, and 20 flowers from Poppies, a flower shop across the street. We got very lucky as the venue co-owner was a friend and the flower shop turned out to be another friend; they followed our instructions to a T and we got a  bunch of freebies :). Here’s another tip; ask around for anything that your friend might contribute. All of the looking around will add to savings in your pockets and cool discoveries you would miss if you go the traditional banquet hall route. Meanwhile, you’d be supporting a local business once again.

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THE entertainment

We are the artsy types, therefore, we’ve got a bunch of artsy friends. Our entertainment part of the night consisted of our friend playing piano and my girlfriend singing live (including an amazing fiddler!), a wonderful photographer (David Shuken) set up with a photo corner, as well as awesome DJ friends who took the night into the late hours. Again, ask around and try to make your wedding as unique as possible, cutting emissions in the meantime.

Bits and bobs

Our guest book was a vintage map of the world as well as an old book of Russian Love poems. Nothing new bought there.

Our gift “box” was an old bird cage I borrowed.

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Our hor d’oeurves were completely vegetarian. The greatest thing you can do for the environment is to reduce or eliminate the meat from your diet.

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Our desserts were vegetarian and made by a friend and my mom. A cute personal touch and better than a mass-produced gas-guzzling cake. The dessert table was arranged by yours truly. It was adorned with Russian matryeshkas, old books, vintage glass/crystal ware, as well as decorative pieces found around the house. Nothing new was purchased.

We treated our guests to a favor of real Thai incense that Chris brought all the way from Thailand. I wish more people would have grabbed one though.

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Our wedding was the most amazing 48 hours in our lives. I am glad that we stretched it out into two days because otherwise it would have been over too quickly.By putting effort into planning it ourselves, getting vintage attire and decor, as well as looking around our local community for deals we not only saved major cash but also reduced our overall emissions. Eco weddings don’t have to involve dreadlocks and patchouli; they can be as elegant and definitely as fun as the ‘regular’ wedding.

We are off to the Canadian Maritimes before our leave for Mongolia. I will probably not be cooking very much in the next few months but may posts a few vegan eats I encounter along the way.

Grilled Tempeh Sandwich

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As my father was grilling a juicy pork kebab, I reserved half the grill for myself and made a nice tempeh sandwich. Keeping my promise of using as many unusual ingredients as possible in the next few months, I decided to try some Daiya cheese. I tried the Jalapeno and Garlic kind. For some reason it is called a wedge, but it is simply a kind of a cream cheese. I, and my whole family, liked it. I wouldn’t say it is a “cheese” but it tastes good. Now to tempeh. It is great fried in a pan with some oil and black pepper. I decided to grill it in some marinade. It is delicious. It does not replace meat, and I would not recommend it someone who is trying to replace meat in their diet. However, tempeh works great for people who are not trying to replace the taste of meat, but are simply trying to find an alternative source of protein.

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Ingredients:

1/2 block of tempeh, cut into two

1 tbsp barbeque sauce

juice of half an orange

1/2 tbsp maple syrup

1 tbsp Daiya cheese

1 pickle

1 ring red onion

spinach

tomato

mustard and black pepper to taste

2 pieces of pumpernickel bread

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Directions:

1. Mix the barbeque sauce, maple syrup, and orange juice in a shallow bowl.

2. Place the tempeh into the marinade for a few minutes.

3. Grill the tempeh for 4 minutes on each side.

4. Assemble the sandwich using the rest of the ingredients. I toasted the bread because I like toasty bread but it is not necessary.

5. Serve with a glass of nice red wine.

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All I have to say is: “YUM!”

In conclusion, I do not think I will be missing Daiya cheese when I live in Mongolia. The same goes for tempeh. I cannot believe I am saying this, but I do prefer tofu to tempeh. They are two different textures and tastes but tofu is better. Not that I am a great fan of tofu. I guess my point is I do not like either. Beans are better. The end.

I wish you love and understanding,

M.A.

Stuffed Grape Leaves (vegan, gluten-free)

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I have been in Canada for almost three weeks now. I cannot describe the reverse culture-shock. There is so much of everything, people are so big, roads are so wide, and I can get whatever vegan “crazy” ingredients I can. I started one night with some Italian truffle salsa, delicious pumpernickel bread, and Greek olives. My mom then pulled out a jar of grape leaves from her (very much overstuffed with all kinds of deliciousness) pantry. I immediately decided to stuff them. Here’s what we came up with.

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Ingredients:

1 c brown rice

20 Medjool dates, soaked for 15 minutes

10 dried apricots

1/2 c pecans, soaked for 15 minutes

1/2 lemon, juiced

chopped (chiffonade) fresh mint to taste ( I used about 20 leaves)

30 grape leaves, soaked in fresh water to get rid of brine

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Directions:

1. Cook the rice according to directions. Slightly under cook the rice because it will be cooked more later.

2. Chop up the dates, apricots, as well as nuts.

3. Mix all the ingredients except for grape leaves with the rice.

4. Taste the leaves. Most of the store-bought grape leaves come in a jar covered with brine. Brine is just a salt solution. Soak the leaves and rinse them to get rid of excess salt.

5. Spread one leaf on a working surface. Cut off the stem. Place a tbsp of rice mixture at the base of the leaf. Fold the sides on top of the rice and roll/fold forward to make a nice grape leaf package. Place the rolled leaf into a pan onto the seam. Continue until the pan is full of leaf packages. Make sure they are tightly packed.

6. Fill up the pan with water until the leaf packages are covered. Steam for about 20-30 minutes, or until the packages look very tender.

7. Serve hot or cold with some lemon juice. Non-vegans can have some yoghurt on the side.

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These stuffed grape leaves turned out really well. The leaf provided some acidity, while all the dried fruit provide all the sweetness needed to balance said acidity. The nuts added some nice crunchy texture. Lemon juice finished off the dish. My family said that the yoghurt added just the perfect amount of a creamy finish.

My goal for the next few months is to use as many unusual or hard to get ingredients in my cooking as possible. The reason is simple; I will not have access to these ingredients for the next two years living in Mongolia. I am also super busy planning my wedding and getting all the things ready for the big day. Forgive me if I am not posting as many vegan http://wayfaringteacher.wordpress.com/wp-admin/post.php?post=1462&action=edit&message=10recipes as possible.

Try these stuffed grape leaves; you won’t regret it.

I wish you light and warm weather,

M

Leaving Korea; thoughts and conclusions.

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In five days I will be enjoying a nice Stars concert in Seoul. Six days from now I will be leaving Korea, probably forever. I have been living in Korea, on the island of Jeju for the past three years. As I sit in my nearly empty apartment surrounded by boxes to be shipped to Mongolia, I thought I’d write about my impressions of living on Jeju, some opinions, things I’ll miss about Korea, and personal growth that has taken place in my life.

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General:

1. I will miss the extremely efficient and cheap postal services. The people who work the Korean Post Service are probably super people. How can it be that the five huge boxes that I shipped on Thursday night for 30 dollars before a national holiday reach their destination near Seoul the next day?! Blows my mind.

2. Since I’ve gotten onto the topic of cheap, I’ll say that I will miss super cheap and abundant taxis. The drivers are crazy and sometimes drunk but they get you places on time and almost never for more than a 5 dollar price tag.

3. Korean society is a very isolated society. Jeju is even more so because it is a small island that is extremely proud to be its own separate culture.  While the culture is indeed interesting, this isolation spawns things like staring, pointing, and strange comments such as: “Wow, you can use chopsticks very well!” And when you try to explain that you’ve actually tried Korean food in Canada you get more confusing/ed comments in return. Jeju is  a monoculture, which means that it is very hard for some Jeju people to understand things that are not Korean. Some things come as cute surprises at times. For example, eating a sandwich with jam (instead of tomato sauce) on it, or pizza with squeeze cheese.

4. Korea is a very socially-conservative society. I find it a bit… stifling.

5. I do not like living in a beach culture.  Beach places are great to visit and spend a vacation on but to live…is another story. Generally (and I do mean generally; not always) people who love beach culture are non-committal and kind of lazy. I don’t know if it’s my big-city upbringing or what, but I enjoy a little bit of hustle and bustle in life.

School and teaching:

1. It’s OK to sleep in class because students go to private academies for extra lessons anyway. My questions is: “Why go to school at all?” I first found it maddening, then just annoying. I still don’t understand how some teachers just take this phenomenon as something that goes on in a regular classroom. I always hear that Korean students work so hard and study so much. Well maybe if they didn’t sleep in class they wouldn’t have to spend all kinds of extra hours studying.

2. Unless you speak Korean your co-workers will most likely ignore you and leave you out of important meetings and gatherings. You will be informed about something you must do the day (or sometimes an hour) before you have to do it. Oh, and don’t expect any reason behind doing something; you won’t get it. Things just must be done, that’s all.

3. Even if they hate English, Korean students will love you. You will often hear things like: “Big eyes, small face, beautiful, teacher I love you!” and other forms of adoration.

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Personal growth:

1. This is the least glamorous of all the growths in my opinion. I’ve learned how to live without stuff. Jeju is very small, so choices for anything are very limited; be it clothing, food items, or entertainment. I’ve learned how to entertain myself, keep myself busy, continue developing my own hobbies, and generally how to be happy with less. I’ve learned that stuff is mostly there to occupy our minds and to fill space where something else is missing. I’ve learned that happiness doesn’t come from things but from within ourselves. I found that if I was learning, having new experiences, and discovering things, then I was happy. Even without things with which to fill my tiny apartment.

2. By filling my time with hobbies instead of things I’ve learned how to paint (a little bit), how to play the piano, how to cook, learned a lot about nutrition, took finance, environment and chemistry courses online, as well as delved deeper into yoga and meditation. Without Jeju I would not have had the experience of being in a freaking rock band!

3. That saying: “Tell me who your friends are and I’ll tell you about yourself.” (or something like it) is something that cemented in my head over the past three years. I feel that the friends I’ve made on Jeju chose me. It feels as though we all came to Jeju just to meet each other (and do other cool stuff.) The cool, talented people who have touched my heart on Jeju will forever stay in my mind. I am looking forward to seeing some of them in other parts of the world in the near (or far) future.

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The friends

4. I have never wanted to have the ‘regular’ life with a house and white picket fence. I can confidently say that my journey has been anything but regular and I am happy with it for now. The tiniest irking to settle down and get a house with a yard is starting to show itself but it’s just a zygote right now. It’s not even multiplying. It’s really just an egg at this moment.

Well, I am off to stuff my face with as much vegan kimchi as I can handle for the next few days. Ta-ta.

I wish you love and light, always.

M

Addicted…to this salad dressing

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I’ve been MIA again! My life has just taken another 180 degree turn. We’re moving. We are leaving this island to move to Mongolia. That’s right. Mongolia.  But before Mongolia there will be Cambodia’s beaches, Canada’s easy access to vegan food, our wedding, and moving to the new destination.

As I mourn my oven and every glass ball jar that I sell as well as try to use up all the grains and beans we have in the house, I struggle to include vegetables in the diet. Not because I don’t want them, but because this chaos that my life is at the moment doesn’t allow for a long trip to the market. Sometimes, I’d rather have no vegetables at all than to buy them at the giant supermarket. It’s a silly reason, really. Well today I reached my veggie-deprivation limit and went out to get some greens. I’ve dreamed about a giant bowl of salad for a few days now and today this dream has become a reality. I decided to go a little bit outside of my comfort zone of a pure spinach salad and added some bok choy leaves into the mix. Not only did they add a pleasant crunch to the salad but also a little bit, just the slightest bit, of bitterness that is always so welcome in a salad. I also added some fancy-ness to the salad by sprinkling it with pomegranate seeds and mandarin bits.

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Let me tell you another short story. We go to this Indian restaurant here on Jeju quite often. The salad that this restaurant serves as a starter is out of this world. Everyone loves this salad’s dressing. It took me a while and a few taste tests to figure out how to make it and it turns out that secret is soya sauce and sugar!

Ingredients:

2 tbsp olive oil

1.5 tbsp apple cider vinegar

1 tsp soya sauce

1.5 tsp brown sugar

5 c fresh baby spinach

4 baby bok choys, separated

seeds of one pomegranate

1 mandarin, peeled and separated into individual sections

1/4 orange bell pepper for decoration (and yumminess)

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Directions:

1. Soak the spinach and the baby bok choy in cold water for 10 minutes to get rid of dirt and grime. I prefer to soak my greens is GSE but a vinegar solution also works well for removing all kinds of gross things.

2. Prepare the dressing by mixing all the liquids together in a cup and adding sugar. Mix well.

3. Dry the greens in a  salad spinner and place in a large bowl. Cover with dressing and mix well with fingers. Garnish and enjoy!

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The giant bowl of salad is now history. It was delicious. Crunchy. Fresh. Full of chlorophyll and vitamins. I feel fueled for the rest of my day. I am ready to tackle packing up my life into boxes to be sent to Mongolia. Mongolia. How am I going to avoid eating animals there? Aren’t Mongolians the people who feed on horses and camel’s milk? So many questions!

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Questions of the week:

Have you read The Dirty Life by Kristin Kimball? If so, what do you think or how do you feel about doing farming as a life-style? Would you ever give up your life and change it into a horse-drawn farming lifestyle for the sake of having good food, helping communities, and raising awareness about locally-grown food?

Yours,

Maria

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