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You Me At Six’s Josh Franceschi Takes On SeaWorld

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“I think we live in a society now where people should be told the truth …”

That was You Me At Six lead singer Josh Franceschi‘s motivation for speaking out, after he saw the mesmerising film Blackfish and learned the real story of how SeaWorld’s orcas are treated.

Watch his exclusive interview:

Josh, who comes from Weybridge, Surrey, describes himself as “a big animal person” and was deeply saddened by the tragic tale of Tilikum the orca at the heart of Blackfish who was kidnapped and taken away from … Read more.

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ATTENTION VEGAN WORLD: Isa Chandra Moskowitz’s restaurant, Modern Love, opens June 8 in Omaha!

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Obviously you remember that vegan queen Isa Chandra Moskowitz is opening a vegan restaurant called Modern Love in Omaha, Nebraska.  This lady is way ahead of the curve. 

And there’s news! Modern Love has a website, a Facebook, an Instagram, a Twitter, a newsletter you can sign up for, and most importantly, a DEADLINE! There’s a countdown clock on the website, and according to my math, the restaurant will be opening at the stroke of midnight (local time) on June 8. You Nebraskans should start lining up now.

The menu hasn’t been announced yet but they’ve been teasing us with some sexy preview photos, a few of which we have poached and will now display for you here:

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Who’s going right away? Who’s gonna buy my plane ticket?

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The Oh She Glows Cookbook: It Glows!

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I realized not too long ago that I have gotten to the point in my vegan life where when people ask me, “You’re vegan? What do you eat?!” I no longer stammer off a list of foods defensively, but I laugh, truly surprised. It’s probably partly because I have been vegan for so long, and I eat more variety and delicious food than almost all the meat eaters I know

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Minimalist Monday: Living on a Boat (Guest Post by Andria!)

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Earlier this year I hosted a Virtual Minimalist Declutter Party Challenge (you can see the incredible before and after photos here.)

A couple days before the party, Andria posted a comment on the Facebook event page about her minimalist experience:

I couldn’t believe it! I was so impressed by her story, I immediately reached out to Andria and asked if she would share her minimalist journey on the blog.

I’ll let Andria take it away…

There I was living in my lovely home state of Michigan; a newlywed, unemployed, and sitting on a Master’s degree that wasn’t doing me any good. Terrified of leaving my home town, but desperate to get out and begin a career, after a year of interviews I was finally offered a job. In Alexandria, Virginia.

My husband Chris and I didn’t hesitate and jumped at the chance. We would pack up our stuff and be gone three weeks later, leaving all of our family and friends behind. This was our opportunity to live “the American dream.”

If you know anything about the D.C. area, you’re aware that the cost of living is insanely high. Especially for one individual, who is now employed by the state (me), and the other who is still searching for his big opportunity, but working retail in the meantime (Chris). We did what we had to do though. My parents paid our first month’s rent of $1,328 for our 650 sqft one-bedroom apartment (thank you!!), we had zero in savings, and two maxed out credit cards from our wedding just a few months prior. Not to mention the intense amount of student loan debt with a huge monthly payment. Needless to say, we were underwater barely able to tread. But, we both had jobs and were determined to make it work. Only a few short months later Chris found his calling as a firefighter, and hasn’t looked back since.

Fast forward to three years later.

We found ourselves struggling to save money, and what little we could save often was used in the following month for essential necessities. You know like, food. Gas. Utilities. At the height of our rental years, we paid $1,850 for a one-bedroom apartment. Not including utilities.

Things we felt like were luxuries took a back burner. No more cable, less trips to the coffee shop, better phone plan, etc. But it never felt like it made a difference. We were still relying on credit cards far too much, and still were not able to pay them down. We needed a change.

We moved out of the city.

Living out in the country felt less suffocating, and in our eyes much cheaper. Instead of an apartment, we found a nice house to rent for $1,295. Not much less than our very first apartment when we moved to the area, but at least we were getting more for our money. Which seemed important at the time. However, living further out also meant we had to commute in for work. Commuting equals more gas, which equals more money. Not to mention my sanity.

I started to feel like we were worse off than when we first began this journey three years earlier. I was becoming unhappy with my job, which made the commute even worse. But I didn’t have a backup plan, so we needed my job, my income, just to survive. Speaking to my mom one day she suggested, half kidding probably, that we move onto a boat. I laughed at her suggestion and continued the conversation in a different direction. But the more suppressed I felt, the more that suggestion kept entering my mind as an option.

The idea of living smaller really became clearer after several failed attempts to find and purchase a house within our budget. At some point during the process I remember telling Chris that none of it felt right. That it didn’t make sense to add large amounts of debt to more debt. So I presented him with the idea of moving on to a boat, living smaller, and being able to pay down our debt and save money. After many nights of convincing, with a few cocktails I’m sure, Chris was in. So in July 2013 we began looking for our next home. One that we could put money toward owning, not renting.

We set our purchasing limit to $20,000. The chain of events that occurred after we finally found it happened so fast, I can hardly remember. But, all you need to know is that it ended with the keys of a 1979 Trojan Tri Cabin in our hands for $18,000, and payment of just $330 per month.

Now that we had the boat, we needed to decide how to downsize. We started with one room at a time. First the bedroom, then the closets, and onto the bathrooms. The office and living room were next. Deciding which electronics and books to donate and take with us. Then finally, the kitchen. My sacred space. That was by far the most difficult for me because cooking is my de-stressor, and I did not want to part ways with some of my utensils. What will I do without a food processor? My juicer? My Kitchen Aid mixer??!!

We both had to donate, sell or relocate (my mixer is at the firehouse!) many of our possessions, and guess what? We don’t miss them, nor do we need them. Each of us has kept quite a few sentimental or family things, but overall the boat has ample storage space and hidden cubbies. Most of which we still haven’t filled because we don’t have enough stuff! Still no cable, or weekly trips to the coffee shop, but that’s because we’re used to it and don’t find it necessary. We’ve also done some work on the inside to make it homier. New paint, wood flooring, an Ikea bench hack for the nook, new pillows, and some key lighting all did the trick. More to be done I’m sure.

Since moving on the boat in September 2013 we’ve paid off three credit cards, saved a couple thousand dollars as an emergency fund, and the best part; that I am able to quit my job and pursue other passions in life without us having to rely on a second income. That to me is priceless. By the end of our year being on the boat (and five year anniversary of moving to the area), the roughly $14,000 that normally would have gone towards rent or a mortgage, will have gone towards us being completely credit card debt free and finally having savings in our account.

We came out here to live “the American dream,” and discovered that every person’s dream is different. Some people love the idea of having a house with a white picket fence, 2.5 kids, and a job they never tire of. But with that dream comes debt up to your eyeballs, a mortgage, and most often a job that is only in your life to pay for that dream. Our dream still exists; it just replaces all of that with a lovely two-bed, two-bath ‘condo’ literally on the water, with a dock instead of a fence. One of the lowest mortgage payments you will ever find in the metro D.C. area, a dog, and the financial freedom to take control of our future. When you live with less, you need less. I can’t imagine doing it any other way right now. This to me is the American dream.

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NEVER EATEN YUBA? HERE’S A TASTY WAY TO TRY IT– MALAY-STYLE YUBA & DAIKON CURRY

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You may have seen the other yuba recipes I have shared on this blog. (See below for recipe links.)  This recipe is quite different from both the Chinese “Buddha’s Roast Duck” and the two European-style stews (one with a Peruvian flair).  It’s a recipe I developed for my now defunct vegan cooking newsletter, inspired by some Malaysian food I enjoyed in a Portland restaurant– rich and spicy.

I love yuba– it’s a very versatile and satisfying food.  I hope you’ll give it a try after you’ve read the information below and checked out the recipe.  Fortunately, you don’t have to live in a city with a large Asian population anymore in order to source dried yuba sheets and sticks.  They, and most of the other more unusual ingredients required for a recipe like this, are available online (see links in recipe ingredient list).

YUBA PRIMER: Yuba (also called “bean curd skin” or tou-p’i, doufu-p’i or doufu-i) is considered a delicacy Japan, but is a much more common food in China and Taiwan, where each city will have a number of shops or market stalls selling only bean curd skin and products made from it. It is made by simmering soymilk and lifting off the “skin” that forms on the top, just like that on dairy milk. This “skin” can be used fresh, or is dried in sheets or rolled-up “sticks”. The sticks are used in soups, stews, and stir-fries, and can also be barbecued. The sheets, either fresh or dried and soaked, can be cut up like “noodles”, or used in soups, stews, and stir-fries as well. They can be rolled around fillings and baked, steamed or fried for delicious appetizers, or used as a crispy “skin” around vegetarian poultry substitutes.

Fresh sheets are also available in large cities in Chinese tofu shops, and must be frozen for future use. They often come in 16″-diameter round sheets, or semi-circular sheets. These are sometimes labeled “Fresh Spring Roll Skins or Wrappers”, but are not to be confused with the wrappers made from flour. The package will tell you that the ingredients are only soybeans and water. Some varieties are very thin, some are as thick as canvas. The sheets are folded into many forms and sizes to make rolls and stuffed pouches, or molded and steamed.

I refer to this product by its Japanese name, yuba, because it is shorter, is becoming more universally accepted (like tofu instead of “bean curd”), and is less confusing than the various English translations from the Chinese, such as “bean milk sheets”, “pressed tofu”, and other confusing monikers. Yuba is a very concentrated, rich-tasting  soy food. The dried version, available in Asian markets and some large supermarkets, must be soaked in warm water before using.

SOAKING: Dried yuba MUST be soaked before it’s cooked, so don’t skip that step. The sticks need to be soaked an hour or two, in warm water; the sheets about 10 minutes. I have never experienced sheets not becoming flexible in that amount of time, but the sticks often have certain spots in them (usually where they were bent) that never get flexible. If you are deep-frying them, it doesn’t matter. If not, just cut those parts off and discard.

(It’s possible that really old yuba (like really old beans) doesn’t rehydrate well. Try to go to a store that has a decent turnover.)

The Chinese have used amazing ingenuity to create “mock meats” using yuba. In Chinese yuba shops you will find replicas of chickens, ducks, fish, hams, rolled meats, sausages links, etc., all made primarily from yuba. These dishes, with names such as Buddha’s Chicken or Buddha’s Duck, as served on cold plates at fine restaurants or family banquets.

Here is a history of yuba.

Here is how to make your own yuba.

OTHER YUBA RECIPES I’VE POSTED:

Buddha’s “Roast Duck”



Dried Yuba sticks


BRYANNA’S MALAY-STYLE YUBA (BEAN CURD SKIN) AND DAIKON CURRY

  Servings: 4

This is even better a day after making it, and a great new way to serve yuba.  If you haven’t used yuba before, please read all the information in the “Yuba Primer” in the text above.

1 pkg. (6 oz.) Chinese yuba (bean curd skin) “sticks” (See the “Yuba Primer” above.)     

2 Tbs peanut oil or other neutral-tasting oil

 PASTE INGREDIENTS:     

2 small red hot chilies, fresh or dried, seeds removed

2 cloves garlic, crushed or chopped

2 green onions, chopped

1 Tbs grated fresh ginger

1 tsp galangal powder (or 1 cm. piece galangal root) (This is a rhizome related to ginger, available in Asian grocery stores. Omit if you can’t find it.)          

1 tsp  turmeric

zest of one organic lemon, grated OR 1 stalk lemon grass, smashed 

(Most large supermarkets sell this now, and any Asian grocery store will.)

1/2 Tbs tamarind paste (also called “concentrate”) 

1/4 cup coconut cream 

2 1/2 cups vegetarian “chicken-style” broth (liquid measure)

6-8 oz daikon radish, peeled and cut into small chunks (Most large supermarkets sell this now, and any Asian grocery store will.)

ADDITIONAL:
1 tsp brown sugar

1/2 tsp salt

OPTIONAL:

If you like more heat, add some chopped green chilies.      

Soak the yuba in a large bowl of hot water until it is flexible. Drain and cut it into 1″ pieces, discarding any hard bits.


Soaked yuba sticks
Soaked yuba sticks cut up for a stew
Grind together the Paste Ingredients in a food processor.
Heat the oil in a deep skillet, stir-fry pan or wok. Add the ground Paste ingredients, along with the lemon zest or lemon grass stalk. Sauté until fragrant. Add the drained yuba and stir to coat. Add the daikon, broth, tamarind, and coconut cream and stir well. Cover and simmer over low heat for about 15 minutes. Add the sugar and salt and simmer about 5 more minutes. Serve with steamed rice.

Enjoy!


The kitchen journal of a vegan food writer…For the 21st
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.

Bryanna Clark Grogan, author of 8 published vegan cookbooks and The Vegan Feast quarterly cooking newsletter. Moderator of the beginners’ vegetarian forum on vegsource.com.