Grin and Bear it

It's been a weird summer for me. So much going on, and at the same time, nothing happening. We've been trying to sell our house for 2 months... 3 months?... and so far, not much. We want to move to Portland. We want a bigger (more vegan friendly) pond, more opportunities, a closer reach to aging and young family. We've been in Taos for 12 years, minus a 15 month stint in a 30 foot 5th wheel trailer that left us longing for more of that smaller/bigger life.

Almost 3 years back here since then, it really feels like time to go. But then I have to wonder - if the house isn't selling and we're not going, is it really time? Do we have any control over this? Do our wishes matter at all? Some days I feel like a hostage in my own house. Local wisdom has it that The Mountain either rejects you or embraces you, but this is kind of ridiculous. I've been considering filing charges against Taos Mountain for kidnapping, because clearly we're being held here against our will.

And then I look at this summer, and what continues to unfold as it rolls into September, school busses are back on the roads, and we have to seriously consider buying some fire wood, just in case... Are we here for a reason? Still here, after all this time of trying to leave, for something we had not considered before? Part of the reason we want to go to Portland is that it's so darn vegan friendly, while Taos is most certainly not. At the same time it occurs to me that they have so many vegans in Portland already, maybe we can do more good here than there. I don't like that idea, but I have to consider it, because I'm here, like it or not. While the house continues to show but not sell, other things come up that keep me from going crazy or getting a job at Walmart or running off to Mexico with my exhausted credit cards and a couple hundred dollars in cash. 

We have friends suddenly in the midst of a medical crisis, who welcome the dinners I make for them several times a week. I've also been invited to cook for a fundraising dinner to rebuild a school in Gambia. Just when I think I have nothing more to offer to this town, there are people who need me, and who actually want to eat my vegan cooking. There's no fame or fortune in it, but I like doing these things, and I feel sort of, almost... happy.

A couple of nights ago, the dogs started barking in an unusually agitated way, along with all the other dogs  in the immediate area. We soon realized it was because there was a large black bear in the yard, who had wandered down from the mountains in search of the fruit that didn't form on any of the trees in town this year. It was a hard spring with inopportune freezes, and it looks like it might be a hard fall and winter for the animals. In 12 years here, we have never had a bear come this far down into the neighborhood. It was scary and wonderful, and I sort of hope it comes back.

I looked up "bear totem" online, and found that visiting bears bring a message of introspection, telling us to look within to know ourselves. Bears also symbolize the ultimate protective mother, bringing fearless power that connects us to both earth and sky (they can run fast, and climb trees), day and night (they function equally well in both), sun and moon (strong and gentle energies). I don't know if the bear was delivering a message, or if it was just hungry. It doesn't matter what was "true", because what was true for us is the whole point of introspection in the first place. 

I'm a little bit annoyed to feel the need to close the front door at night now, rather than letting the fresh cool night wander through the house. I'm sad to give up the possibility of sleeping on the patio on clear nights, even though we've only had the chance to do that twice in this oddly extended monsoon season. I wonder if we should take down the hummingbird feeders, but I don't want to deprive the birds. And I feel for the bear, and all the other bears who must be searching for the sustenance that will get them through the winter. Aren't we all beginning to think of doing the very same thing?

If we're here for another winter, will I be able to see it as a good thing? Will I find within myself, whatever it takes to rest and regroup and surrender to the dark months? I really have no idea. And I really hope it doesn't come to that. Still... there is the possibility that now is not the time to leave this place. And if that's the case, I'm going to have to figure out how to deal with it. A bear in my yard, on a random August night, might be the thing that gets me through. 

It does not seem strange in any way that an animal should come to us in a peaceful but extraordinary way, to tell us something we need to know. Everywhere I go, I connect with animals in a way I never did as a meat eater. They seem to understand that I have no intent to harm them, and in return, they're generally either really calm around me, or really happy to see me. I won't be at all surprised if one day little birds tie ribbons in my hair.

Meanwhile, I have all this human thought process, and a computer, and the ability to type, although before I finish my final edits, it usually looks like a bear did the typing for me. I want to sell this house and leave this place and move on to whatever is new and waiting for us out there.

We're having a big yard sale this weekend, with all the usual yard sale stuff, and then there is literally a yard for sale. Buy it and we'll throw in a darling adobe house for free! If you know someone who would like the newness of Taos after too long someplace else, please send them this link to my house listing. Have them call Peter, and tell him I sent them, because I get a better deal on the commission that way.

I'm doing what I can to leave, and also doing what I can to make being here all it can be. Some days I want to scream and yell at God for messing with my mere human wishes. Some days I can grin and bear it. Bear it... yeah. Those are the best days. Those are the days I can just keep doing my work, knowing it's all for something good I haven't even thought of yet. I'm no Dr. Dolittle, and I can't talk to the animals any more than most people can, but I sure hope they keep talking to me. Whatever happens, I'll be listening - and cooking for anyone who wants me to.

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Vegan Cuts August Beauty Box

It's here, it's here! The August Beauty Box from Vegan Cuts is in my hands, and I'm so excited to play with this batch of new products! I've made an "unboxing" video for you, so you can share the goodness with me. Come see it over at PVTV! And while you're there, please leave a nice review, give me some stars, and subscribe to the PVTVchannel, so you never miss any of the fun. Thanks!

Watch the VIDEO, so I can stop making this silly face...

And to get your own Beauty Box delivered right to your door each month, click the link in the right hand column, and I'll get a little cut too! (I buy the box, just like you do, so when I say I like something in it, I really mean it.)

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Chickpea Tuna Salad

This is a nice little mock-tuna salad that's just perfect in a sandwich, or topping a bowl of green salad. Mom always used to put apples in her tuna salad, and it's stuck with me over the years. The sweet next to the salty is a good balance. See what you think.

Chickpea Tuna Salad
makes about 2 cups

1 can chickpeas, drained and rinsed
1 small apple, chopped
1/2 cup chopped celery
1/2 cup chopped walnuts
1/4 - 1/2 cup vegan mayo
1 T nutritional yeast
1 - 1 1/2 tsp Old Bay seasoning
1/4 tsp onion powder
salt and pepper to taste

Mash the chickpeas in a large, flat-bottomed bowl.
Mix in the apple, celery, and walnuts.
Stir in 1/4 cup of mayo, and add more by spoonfuls if needed.
Add the seasonings and stir well. Add the salt last if needed. There's salt in the Old Bay, and it's easy to get too salty, even for a "seafood" dish.

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Dr. Dolittle Actually Did a Lot

There are so many "vegan" movies out there now, and new ones coming out all the time. It's fabulous that so much animal rights, health, and environmental information is being made available to the general public. And they're watching! More and more people are getting that their own ethics (not just those of a bunch of crazy activists) require them to rethink their beliefs and actions where animals are concerned. More and more people are connecting the dots and understanding that not only their pets, but all animals deserve to be treated with kindness, and that eating some animals while pampering others is not really consistent with their own values. It's a beautiful thing to see that light go on, and the world is getting brighter with it every day.

Recently the old Rex Harrison version of Dr. Dolittle popped into my head. I think I was looking at the Tiny House Blog, and that triggered the memory of the interior of the Giant Pink Sea Snail, a glowingly beautiful little living space that has charmed me since childhood. I added the movie to our Netflix que, and convinced Rick that he would enjoy it. I wasn't really sure he would, but he's a good sport and humored me on this one. The movie came out in 1967. It's a musical. It's long. It has an overture and an intermission. I remembered seeing it in one of those enormous, domed Century Theaters. That's about all I remembered though, and there was no guarantee it would hold up over time. Boy, was I surprised. We both were.

The original Dr. Dolittle not only holds up as a well made, gorgeously set and costumed film, it's absolutely packed with animal rights themes. The good doctor, who has some 600 animal mouths to feed, many of them in his house, declares himself (in song) a "reluctant but sincere vegetarian." His devotion to animals, to all animals, makes it impossible for him to eat them. But he does admit that he's not satisfied with his diet of leaves, apple cores, and plain bread. The poor guy! Who would be? He was totally misinformed as to what a good vegan diet is, and he was hungry. I found myself wanting to go back in time, and into fantasy land, to share with him all the marvelous foods vegans enjoy these days. For a person like him, the vast array of fake meats would have surely made him a happy, satisfied, and still sincere vegetarian.

As the film goes on, there are inconsistencies in the general animal-friendly theme. In fact, when the doctor joins a circus with his Push-Me-Pull-You, the female lead (who also brings up some feminist issues later) calls him on his hypocrisy, scolding him for claiming to care about animals, while encouraging their exploitation as trained money-makers. Amazing for 1967, I thought. And interesting too that while the point was made, the entire movie is filled with "animal actors," trained to perform. And although they were theoretically treated well, the question of training and "using" animals at all persists...

Later in the story, the good doctor has a lovely, thoughtful, insightful moment which he shares in front of an accusing courtroom, and launches into the song, Like Animals. I wonder too, why do we treat animals like animals?

I'm adding Dr. Dolittle to my list of favorite vegan animal activism films, along with Earthlings, The Witness, and Blackfish, as soon as I have a chance to see it. It's not perfect (from an animal rights standpoint), but it's totally engaging (if you like that sort of thing) and a good conversation starter on several points. I truly enjoyed this old favorite, and I think it's still worth watching, and sharing with children as a way of introducing them to animal rights issues and veganism.

Nobody - well almost nobody - wants to hurt animals. It's hard for some people to understand that they are doing just that, and a lot of people are resistant to even watching some of the "harder" films. Wouldn't it be funny if dear old Dr. Dolittle was the one to flip the switch for someone who can't bear to sit through Earthlings?

My family used to get together for big holidays, and would sometimes have a movie going in the background, for the kids, while we waited for dinner. It might be a good tradition to start up in vegan households. A little dose of Dr. Dolittle while you wait for the vegan feast to be served might go a lot further than we think in getting our message across. Dr. Dolittle is my new hero. And oh, I do wish I could cook for him.

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Sushi Spring Rolls Video

It's Video Wednesday at PVTV! Today I have a tasty little video that shows you how to make my latest version of spring rolls. These are kind of a hybrid between sushi and spring rolls, and easier to make than either of them could ever hope to be. Come see! Sushi Spring Rolls on PVTV. And please do leave a glowing comment and subscribe to my channel while you're there. I need the ratings! xoxo

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Polenta Tamale Pie

I adored tamale pie when I was a kid. All that corn, and those big fat whole olives. Mmmm. So good. This version is easier, fresher, and brighter than any I've ever made. Topped with cashew sour cream and toasted pine nuts, it's everything I hoped it would be.

Polenta Tamale Pie
serves 4-6

Crust:
1 cup coarse organic polenta
3 cups water
2 T nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
1 tsp dry basil
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Topping:
1 red onion, chopped
1 med. zucchini, chopped
1 med. yellow squash, chopped
1 can diced tomatoes
2 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
2 T nutritional yeast
1 cup corn
1 can pitted black olives, whole
1 can pinto beans, drained and rinsed
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Cashew Sour Cream
toasted pumpkin seeds

Whisk the crust ingredients together in a sauce pan. Bring to a boil, then reduce heat to med-low and cook for 4-5 minutes, stirring constantly. Turn off the heat, cover the pan, and let it sit for 2 minutes. Spread the polenta into an oiled 8x11 (2.5 qt) casserole dish. Use a larger dish for a thinner crust.

Preheat the oven to 350º.
Saute the onion and squashes for 3-4 minutes in a little bit of water. Add the tomatoes and seasonings, then stir in the corn, olives, and beans. Cook for 2-3 minutes more.

Spread the topping over the crust and bake at 350º for 40-45 minutes. Let it sit for 5-10 minutes before cutting. Serve with Cashew Sour Cream and a sprinkle of toasted pumpkin seeds.

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Cashew Sour Cream

I use this all the time, on all sorts of dishes. Make it thick or thin for dolloping or drizzling, or add seasonings to magically turn it into dips and salad dressings. This stuff is delicious and versatile, and deserves it's own little place here on the blog.

Cashew Sour Cream
makes about 1 1/2 cups

1 cup raw cashews, soaked 20 minutes or more, then drained and rinsed
juice of 1 lemon
1/2 cup almond milk (or other plant milk)
1/2 tsp salt, or to taste

Blend everything in a food processor or blender until very smooth, adding more milk as needed to get the consistency you want. This keeps well in the fridge for several days, and thickens as it cools.

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