History of Fortune Cookies

Fortune cookies are actually an American invention, created by either a Cantonese or Japanese man in the early 1920s, probably in California, but they have become a standard post-meal offering in Chinese restaurants in the U.S.

Have strips of fortunes prepared before you begin making the cookie dough.  Type them on the computer or write them by hand, but be sure they are ready before the cookies are begun.  Once the fortune cookies come out of the oven, you will need to move quickly, so the fortunes must be handy and ready to insert. Have gloves ready if possible, too, because the fortune cookie shape needs to be formed while the cookies are hot.

How to Make Fortune Cookies

The recipe below makes about a dozen cookies. Once you learn how to make them more quickly, double the recipe.

Heat oven to 375 degrees.

Blend with a stick blender or electric beater:

• 1 TB ground flax seeds
• 5 TB water

Puree until very creamy, about one minute.

In a bowl, add:

• 1/2 C. unbleached flour
• 3/4 C. powdered sugar, packed

Mix together.  Add:

• 1/2 tsp vanilla
• 1 tsp vegan butter
• the contents of the blender.

Mix together gently.  Add enough water, if needed, to make a batter, somewhat like pancake batter, only stickier and a little thicker.  The batter must be liquid enough to spread on the silpat cookie sheet but thick enough to hold its shape.

Use a silpat if you have one, or grease the cookie sheet with vegan butter or oil.

Use a tablespoon measure, and put 1 TB of dough on sheet for each cookie. Spread the batter thinly and evenly, but not so thin there are any holes. You should have two or three nice rounds.  Pop into the oven and check back in a few minutes. Within ten minutes, they should be lightly browned around the edges and cooked through in the center.  Try to keep your cookies even in depth so they will cook evenly. If the edges are too thin, they will brown too quickly.

Now is the fun part.  Take them out of the oven when ready. Use a large spatula, and remove one circle. If you have heat resistant gloves, use them; otherwise, be aware that the cookies will be HOT! Put a fortune in the middle of the cookie and bring the edges together, into a “D” shape.  Fold the spine of the “D” backwards over the edge of a teacup and put to rest in a small muffin tin or in the teacup.  Allow to cool.

Working quickly, repeat the procedure.  Then put another batch back in the oven and repeat.

This is time consuming, but a simple procedure.  You can personalize the fortunes for special people and put them in a Chinese takeout package for a very lovely gift.  They are also great to have on hand for parties with special fortunes designed just for the group at hand: your book club, tennis partners, or vegan meetup group.  Once you have learned to keep the cookies nice, even and lightly browned, you should have a crunchy sweet fortune cookie to share with your friends!

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The above photo is one trip to the local Kroger’s market.  As you can see, there is plenty of food there for the vegan cook. There were only two prepared items that were included: soymilk and tempeh.  I admittedly purchase bargains; I bought a huge amount of broccoli for $3 on special. Here is what was purchased for under $45:

1. 8 lbs. navel oranges
2. 5 lbs. russet potatoes
3. collard greens
4. kale
5. 8 oz. wheat germ
6. 1 cantaloupe
7. 1 pineapple
8. 1/2 gallon soymilk
9. sweet peppers
10. ginger root
11. taro root
12. red leaf lettuce
13. bunch bananas (5)
14. green onions
15. 2 extra large bunches of brocolli
16. head lettuce
17. cucumber
18. mushrooms
19. 2 lbs. organic carrots
20. 3 pack fresh garlic
21. turnip
22. tempeh
23. 2 ears corn
24. head cabbage
25. 2 artichokes
26. jicama
27. avocado
28. box of raisins

From the above, the following meals were made:*

Breakfasts:

Cantaloupe and whole grain toast

Blueberry banana smoothie

Wheat germ with granola and soymilk

Waffles and oranges

Cantaloupe and whole grain toast (2nd time)

Green tea, banana and wheat germ

Scones with orange slices

Lunches:

Broccoli and potato soup with bread

Pajeon Korean Pancakes with dipping sauce

Artichokes – 2

Broccoli and potato soup with Field Roast sandwich

Large mixed greens salad with mushrooms, peppers, sunflower seeds, jicama, and vinegar/oil dressing

Winter vegetable soup with onions, carrots, potatoes, cabbage, and broccoli

Dinners:

Teriyaki Panini with grilled onions, mushrooms and sweet peppers and raw greens salad

Pajeon Korean Pancakes with dipping sauce

Vegan burrito with shredded vegetables, fresh avocado and salsa

Spicy Garlic Beans, corn on the cob, and kale

Winter vegetable soup with onions, carrots, potatoes, cabbage, and broccoli with hearty sun dried tomato rolls

Wrap sandwich with greens, avocado, salsa, mushrooms, peppers with mixed veggies

Tempeh stir-fry with broccoli, ginger root, garlic, onions, peppers, and shredded cabbage with noodles

Snacks:

Apple

Oranges

Banana

Pineapple

Raisins and raw cashews

Raw carrots

*previously purchased items also used

Having fresh produce available is a true luxury.  Along with legumes and grains, they provide everything one needs for a healthy diet. As the produce dwindles, a soup is made from vegetables remaining. When all the produce is gone, if payday has not yet arrived, a dal (legumes and rice with Indian spices) is made, which never gets tiresome but is always a treat. To make it even more elegant, try Alternative Vegan’s Venn Pongal recipe – it includes cashews and a wonderful array of spices.  Happy shopping!

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Recipe for Orange Chocolate Chip Scones

Mix together:

• 1 C. unbleached flour
• 1 tsp. baking powder
• 1 heaping tsp. orange zest

In a separate bowl:

• 1/3 C. vegan butter
• 1/3 C. vegan sugar
• 1/2 C. orange juice
• 1/3 C. chocolate chips

Stir gently and form into one large ball, then flatten the ball out on a flour-dusted cutting board.  Cut into sixths or eighths and put on a cookie sheet.

Bake at 350% for about twelve – fifteen minutes, until lightly browned.  Remove and enjoy!

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The Animals Are More Like Us Than We Knew

Declining numbers and habitat are both taking their toll. What is it about that 1.3% of DNA that allows humans the hubris of thinking we are so divine? It is certainly not our capacity for compassion or sensitivity – no sensitive, compassionate creature could wreak the havoc we wreak on one another and on the animals each and every day. Unable to appreciate diversity, we begin to challenge and destroy everything that doesn’t look like us, act like us, or respond like us. In the end, there is nothing left because of our short-sightedness and fear of The Other. Genocide, war, deforestation, animal agriculture, racism, sexism, are all part of this legacy of uniformity. It is deadly.

We are also learning that other species are much more complex than we had thought.  Fish have been proven to have sensitivity and the capacity for sentience and compassion.  A recent video of a dog rescuing another dog from the busy freeway, after it was struck by a car, rather proves the point (see link below). If indeed we humans are going to claim to be the top of the animal kingdom or food chain, I would suggest we start behaving like it. One does not get privilege without responsibility — yet that is exactly the position many humans claim. How can we regain some of our lost moral footage? We should treat other beings the way we wish to be treated, if we claim that as the single defining principle of our civilization and spiritual beliefs; to claim that only for humans is speciesist.  Here are a few other suggestions:

1. Go vegan and educate others.
2. Fight for maintaining wild areas and animal habitats
3. Learn all you can about the current world situation for animals – watch Earthlings and The Cove, view The Future of Food and Food, Inc.
4. Avoid supporting any industry that exploits animals – and let the corporations behind them know why.
5. Increase demand for animal free products by talking to store and restaurant managers, writing letters to corporations, and supporting the vegan products they do carry. Thank them when they increase their vegan offerings.

A Growing World Vegan Population

If the world vegan population is now 3%, and we each can educate and awaken one other person each year, that 3% would be 6% next year, 12% the next, and 24% the next.  Then it is 48% and 96% – at each step along the way, our collective numbers would save lives, improve health, preserve the earth, and change attitudes towards other life forms. We could change the entire world picture in only five years.  Looking at the number of vegan blogs, on Twitter and Facebook, it would appear our numbers are already beginning to swell.

Okay vegans, start talking– We are running out of time.  Our fellow earthlings, whether they share 98.7% or very little DNA with us, are worthy of their lives and our effort on their behalf. It not only helps the animals, it improves the animals within our own skins, too.

BBC News Article, 2003

Dog Rescues Another Dog

Pain and Sensitivity in Fish

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Yellow split mung beans are a versatile and healthy addition to your diet. They can be purchased in Asian markets, in the ethnic food section of some general markets, and are also available online.  I discovered them originally when I stumbled upon a great Asian soup recipe that utilized them.  Since that time, I have found them to be invaluable.  One of my favorite uses is in Korean-style pancakes, called Pajeon.  These easy pancakes can be cut into strips and dipped into a delicious sauce; they can be served for lunch or dinner and are great reheated.  Here is an easy way to make them your favorites, too.

Use one cup of split mung beans; rinse and soak in clear water for two or more hours.

Recipe for Korean Pancakes Vegan-American Style

Drain the mung beans.  Prepare shredded and chopped vegetables (1 large carrot, shredded; 2 stalks scallions, finely chopped; 1 C. shredded cabbage or squash (optional).  Other vegetables may be substituted, according to taste, but be sure to add the scallions!  Set the vegetables aside.

Add to blender, along with the soaked and drained mung beans:

4 cloves garlic

2 TB. sesame oil

1 – 2 TB. water

Blend with the soaked mung beans.

Remove to a mixing bowl. Then add:

1/4 C. flour (unbleached)

Mix together well.  Add the prepared vegetables and stir.

Add 1/2 cup of mix to a medium frying pan coated with oil and fry gently; flip and cook the other side when lightly browned.

Cut them into fourths with a pizza cutter, either as sections or in strips.

Serve with dipping sauce (see below) and an Asian salad or soup.

Pajeon Dipping sauce:

1/2 C. soy sauce or tamari

1 tsp. sesame oil

2 TB agave nectar (or sugar)

1/2 tsp hot sauce

1/2 tsp. lime juice

It is a good idea to make up a large batch of the pancakes, once you have learned to make them just how you like them. They store well and can be reheated.  They also travel well and are good to pack for lunch on the go.

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Increasing Human Population and Declining Animal Species and Habitat

In 8000 BC, it is estimated that there were about 5 million humans on planet earth.  By 1000 BC, we had increased our numbers to about 250 million, a 50-fold increase in seven thousand years.  Between 1000 BC and the 18th century, we had increased our human numbers to one billion.  In 1999 we were 6 billion and in only a little more than the last decade, our numbers have added nearly another billion.  The earth is not growing nor are the resources increasing; in fact, with deforestation and overfishing of oceans, they are declining. It is worth noting, too, that when researching wildlife population, the word “control” almost invariably follows the words “wildlife population.”  Perhaps we humans need an attitude adjustment.

Between 1970 and 2003, only 33 years, the terrestrial animal population is estimated to have declined by 31%.  The marine life may well have undergone a much more severe decline, with reports on marine life being even more disturbing.  Various species have already become extinct.  Some scientists are warning that we are undergoing global species extinction at an unprecedented rate. The biggest threat to vertebrate extinction in the United States is destruction of habitat and in China, overexploitation of animal species.

Unless the bulk of humanity can pressure world leaders in the very near future, we will continue to grow like mold on an orange.  And we all know what happens to the orange in that scenario.

Native American Wisdom

Back to those Native Americans – here is a profound Cherokee legend that is relevant:

An old Cherokee is teaching his grandson about life. “A fight is going on inside me,” he said to the boy.

“It is a terrible fight and it is between two wolves. One is evil – he is anger, envy, sorrow, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, false pride, superiority, and ego.” He continued, “The other is good – he is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, compassion, and faith. The same fight is going on inside you – and inside every other person, too.”

The grandson thought about it for a minute and then asked his grandfather, “Which wolf will win?”

The old Cherokee simply replied, “The one you feed.”

It is up to us – which one will we feed?

1. The Global Population Dynamics Database
2. WWF Living Planet Index
3. Relationship Between Animal Population Density and Area
4. Threats to Vertebrate Species in the United States and China

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The thought of luscious red cherries and the almond flavoring reminiscent of marzipan were beckoning to me. Thus was the inspiration for this recipe.  I added some cherry frosting and a big cherry on top (not shown in this photo) and was all set to give to my favorite Valentine in the junior set – you can see by the photo below it was well received.

Cherry Almond Cupcakes

• 1/2 C. cherry pie filling
• 1/3 C. vegan buttery spread (or oil)
• 1-1/4 C. soymilk or almond milk
• 1 tsp. almond flavoring

Blend the above ingredients until smooth. Set aside.

In another medium large bowl, mix:

• 2 tsp. baking powder
• 1-1/2 C. unbleached flour
• 1/2 C. vegan sugar

Stir to mix well.

In small bowl, mix 2 TB. water with 1-1/2 tsp. EnerG egg replacer until light and creamy.

Add the blender mix to the dry mix, stirring just until well mixed. Add the egg replacer and stir gently.

Spoon into cupcake tins, about 2/3 full each.

Bake at 375 degrees for about 20 minutes.

Allow to cool, then remove and frost with a butter frosting and decorate as desired.  Makes six very large cupcakes. (Note: when using heart-shaped muffin pans, do not get them too full or they will lose their heart shape.)

Enjoy!

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The Cost for Eggs and Cheese is Borne by Babies of Other Species

The male baby chicks are usually killed when they are only one day old!  If you have ever witnessed a mother hen, you know why that saying developed about the protectiveness of mother hens. Or if you have witnessed the grief struck cows whose babies are dragged away from them, bellowing and cutting themselves on barbed wire – stealing people’s babies so you can steal their mother’s milk is particularly odious.  But most people participate because it is so habitual that it seems normal – NORMAL! Nothing about stealing babies from their mothers and murdering them is normal. It is completely unnatural. When I see someone eating cheese or drinking milk, I mentally get an image of an adult human suckling on the cow’s teats – hardly a normal thing to do.

All those pigs and cows are usually slaughtered when only a few months old.  They are the human equivalent of toddlers. A few dairy cows may live into the animal equivalent of young teens, but then with abnormally enlarged and engorged milk sacs, often filled with pus. I have been a nursing mother and I wince when I see the distortions and know the discomfort that practice must cause those young beings that are cows. None of what the cow is capable of, none of what would give joy or seem natural, none of that is allowed. They are solely commodities on legs for an unhealthy and callous world.

Giving up Cheese is Giving up a Blood-Drenched Food

Next time someone is talking about their own “difficulty” in giving up cheese, milk, or meat, remind them that they are talking about the death of babies. Ask them how they feel about all the antibiotics and even pus that is part of drinking cow’s milk.  Ask them to consider the high fat content and what is happening to their arteries, and if their cholesterol is shooting skywards. If they think it is difficult to go without their milk, think how difficult it is for the baby for whom it was created.  The process that brings eggs and milk and cheese to your plate means death to newborn male chicks and calves; in fact, the dairy industry results in death as much as the meat industry does, and possibly causes more prolonged suffering. For a great article about the problem with cheese, read Vegan Freaks take on it.  Some cheese is not even vegetarian, because rennet, a substance used in processing the cheese, comes from the stomachs of animals.

Let’s get weaned and start acting like adults.

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Dissolve 2 packets yeast in warm water – set aside (1/4 C. water)

Put 1/4 C. vegan butter spread (oil may be substituted), 2 C. hot water, 1/2 C. agave nectar, and 1 tsp salt in large bow.  Allow to cool until spread is dissolved and water is lukewarm. Then add the yeast mixture.

Add 3 C. whole wheat flour and beat with a wooden spoon, one cup at a time, until mixture is well blended.

Have 2 C. unbleached flour ready.  Prepare cutting board by sprinkling generously with unbleached flour.  Add in the 2 C. flour and blend well. Pour (it will be solid) out the dough onto the board. Begin kneading until all the flour is blended, adding more periodically until the dough is not sticky.  Knead for about five minutes and set aside in warm place (not hot), covered with towel or plastic wrap.

Check back in 30-45 minutes. Once the bread has doubled in size, you will punch it down, knead it a few times, and form it into whatever shape you wish.  Try dividing dough into half, then each half into thirds. Make each third into a long snake-like shape and braid three together, tucking ends underneath.  Allow bread to rise again for 30  min.

Bake bread at 350 degrees for about 45 minutes.  Allow to cool on racks.  Serve warm or cool with vegan buttery spread or oil; or serve it with a good hearty soup.

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My four year old grandson told me, “I am a vegan boy.” He understands a little bit about veganism; I bought him Ruby Roth’s book, That’s Why We Don’t Eat Animals, and I read it to him when asks me to read it.  He told me yesterday that, “my parents eat animal projects.”  I knew he meant products; his mum told him that “the animals feed us.”  (Not willingly, though.) He is trying to make sense of the difference in how I eat and how the rest of his family eats.  Sometimes, he is peeved with me, for not buying him the cheese he wants.  Other times, he is peeved with his parents, because he senses their choices are harming animals. He happily eats vegan food and loves the animals he has come to know, but he eats what is put before him at preschool and at home. I do not proselytize, but I do answer his questions as honestly and briefly as I am able.  I think most children would be appalled at what is done to animals if they knew. He only knows a little but it does have him thinking. It has me thinking, too.

Trying to be an ethical vegan grandmother is not an easy task.  He calls me Bubba, and recently decided that only Bubbas are vegan.  That seemed to settle it, for a while at least. I have told him that when he is older, he can decide how to eat for himself, but for now, he needs to eat what his parents provide for him.  Luckily his father requested a vegan cookbook for Christmas and he is on soymilk, not cow’s milk. His father tries some of my vegan recipes; he is one of my tasters and is eating more vegan meals than omnivore meals.  His father has been an animal lover most of his life and used to volunteer at the animal shelter. Like many Americans, he is unable to connect his consumer choices with his view of caring for animals. My grandson, though, is already questioning some of the hypocrisy in the adults around him, including me.  Young children often see so clearly what the rest of us just accept.

His older brother is nine and does not spend as much time with me. His culinary tastes are distinctly more limited, and he balks at vegan fare, except banana bread, strawberry ice cream, and a few other acceptable items like spaghetti and noodles. He is unwilling to try new foods, something his parents are working on at the moment to increase his culinary parameters. His little brother recently said to him, “You are not a vegan boy,” to which the elder said, “Neither are you.”  I can only hope that being an out and proud vegan will continue when he can make those choices for himself.  And I hope that the vegan world is there for him to appreciate, too.

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