Schrodinger's Kittie

So, some of you knew Mike (my husband) was being talked to by the New Yorker. The article, “Invisible Army” by Sarah Stillman, came out this month. It had been edited down significantly and Mike only got a passing mention. She felt that his part of the story needed some further attention and so got her editors to approve a full piece on him in her New Yorker blog. She still wasn’t given enough space to cover the whole thing and has strongly encouraged Mike to write a book about his time in Iraq.

Considering many who have met him and heard the tales have requested the same thing, I was very happy to see him take the suggestion of a professional writer to heart. Here’s hoping he gets the book completed. I believe it will be a compelling read. As you can see in the article, there is much to be told. I’m so glad these things are being forced into the light of day and that my husband was one of the few that, despite the risks to themselves, stood up for those who desperately needed it.

The article in the New Yorker paper magazine/online copy: http://www.newyorker.com/reporting/2011/06/06/110606fa_fact_stillman
The New Yorker blog post: http://www.newyorker.com/online/blogs/newsdesk/2011/06/stillman-whistleblower.html

One of the favorites around here for Saturday mornings is a nice, “fill me too full”, “stuff me and roll me out to the patio to veggitate” breakfast of pancakes.  I was hoping I could find a way to make them without milk  so we could continue to enjoy this Saturday passtime.  Mike has declared my attempt a resounding success – a ranking of 10 on a scale of one to 10.  I’ll take that as a “well done.”

Here’s the recipe for those who are interested in a healthier alternative to this traditional breakfast.

Ingredients:

1 ¼ cups Silk^® vanilla soy milk
2 tsp white vinegar
1 ½ cups flour
3 ½ tsp baking powder
2 tbsp sugar
2 tsp cinnamon
1 ½ tsp Ener-G^® Egg Replacer (1 egg if you prefer)
2 tbsp water
3 tbsp Earth Balance^®
Chopped walnuts – optional
Grade B Maple Syrup – optional

Directions:

1. Heat non-stick griddle to 350° F.
2. In a small bowl, pour the soy milk and add the white vinegar.  Stir together and let sit.
3. In a large bowl, sift together the dry ingredients.
4. In a small bowl, mix together the egg replacer and water.
5. In a small sauce pan, melt the Earth Balance^®.
6. Pour the egg replacer and the Earth Balance^® into the soy milke and mix thoroughly.
7. Make a well in the center of the dry ingredients and pout in the liquid mix.
8. Whisk the wet ingredients into the dry by starting in the center of the wet ingredients and slowly moving toward the dry. As each bit of dry incorporates into the wet ingredients, move a little more into the dry ingredients until all if fully incorporated. Whisk until smooth.
9. Use a ladel to measure the amount to put onto the griddle. One ladel full = one pancake.
10. Mike likes nuts in his food. So, though I cannot eat them due to allergies, I do try to add them for him when possible. Today, I poured the batter onto the griddle and then put a handful of chopped walnuts on each pancake for Mike. Doing it this way, the tops of the pancakes look “normal” because the top has already seered by the time you get the chopped nuts on to the batter…so it gives a nice surprise to the person being served.
11. I put the maple syrup jug in a small sauce pan ¾ filled with water and heat it to just simmering to heat the syrup while the pancakes cook on the griddle.

I tossed a few turkey sausage patties on the griddle for Mike this morning as well. So, he got to enjoy his ‘traditional’ breakfast with a healthier twist.

There’s a lot to be said for comfort food; and, the deep South knows all about comfort food. One comfort food in particular is Biscuits and Gravy.

Biscuits and Gravy

Generally chock full of cholesterol and other heart stopping properties – not to mention…milk. Since my allergy was discovered, I have been having to get all sorts of creative with alternatives. One thing I did not want, though, was to have to stop providing my husband with the comfort foods he so loves.

Thankfully, I have a husband that is willing to play guinea pig for me as I work my way through modifying recipes to make them fit my new eating style. While this does not turn out tasting exactly like the original, it is close enough to bring that comfort that comes with a rich, totally bad for you, gotta have it anyway Southern home cooked meal. Here is my take on that old standby “Biscuits and Gravy” – vegan style.

Biscuits:

Ingredients:

2 cups all-purpose, unbleached flour
1 tablespoon baking powder
⅓ cup Earth Balance® *
1 cup regular soy milk**
2 tbsp white vinegar

1. Preheat oven to 400°F.
2. In a small bowl, pour the soy milk and add the white vinegar. Stir and let sit.
3. Mix together the dry ingredients. Cut in the Earth Balance® until the mixture resembles coarse meal. Be sure that the Earth Balance® is very cold when starting this or it will get way too runny on you. Stop and refridgerate as necessary.
4. Make a well in the center of the flour mixter and slowly mix in the soymilk until the dough starts to pull away from the sides of the bowl.
5. Flour your working surface and knead the dough about 10-15 times or so. Keeping dough chilled as much as possible.
6. Roll dough out to one inch thick and cut biscuits with a large cutter, cup or glass dipped in flour.
7. Roll and cut until all the dough is used.
8. Put the biscuits on an ungreased baking sheet, or use a silicon insert.
9. Bake until golden brown – about 15 minutes.

Gravy:

Ingredients:

⅔ cup vegetable stock***
⅓ cup soy milk**
4 tbsp Earth Balance®*
3.5 tbsp all-purpose, unbleached flour
Fresh cracked black pepper (to taste)
TVP Sausage Crumbles****

1. Melt the Earth Balance® in a small saucepan over low heat.
2. Slowly whisk in the flour.
3. Once the flour is mixed thoroughly and a slight paste as formed, slowly whisk in the vegetable broth.
4. Next, mix in the soy milk and allow to simmer.
5. Continue to stir while the gravy thickens.
6. While thickening, add the black pepper and TVP.
7. When the gravy reaches the desired thickness, remove from heat and pour over the biscuits.
8. Serve while piping hot.

^{* butter or shortening can be used.
** whole milk can be used – if you want to go with buttermilk, you may need to use up to 1.5 cups – just keep an eye on the consistency.  You want it tacky and just pulling away from the sides.
*** chicken stock can be used.
**** Mike likes the Turkey Sausage Crumbles and so when I make this up, I separate the gravy at the end and mix his up with the Turkey (or do whole turkey sausage patties for him) and mine with the TVP. Works like a charm.}