AfroVeganChick

Self-Care For The Nearsighted

2020-07-22T02:59:00.001-04:00

Are purple flowers and fair trade chocolate bars enough?

Lately, my favorite people have been asking the question: how is your self-care in times of COVID-19 and racism? Well, quite honestly, life has been hard. Some days, I stay in bed longer than necessary. I stay wrapped in the sheets, my eyes squeezed close. I do not want to wake up from the dreams where glasses and contacts are not needed, when there is no violence, no women, especially Black women harmed, threatened by racism, misogyny, and misogynoir. In them, I’m definitely not having the painful headaches or those strange blocks from staring at unfocused objects too long.

Social distancing from mom. Her facility will resume allowing visitation next week! Outside that is.

Last year, I broke my eyeglasses and foolishly did not get them repaired. I stopped wearing eye contacts in November. Thus, I have been operating blindly since. Whenever I read, write, paint, and draw, squinting heavily on the detail work, it is not a big deal. I run errands like grocery shopping with a blurry sensibility. I see no one’s faces unless they are super close to me. Thankfully, I had an appointment two weeks ago, rescheduled from early April. My vision has worsened. Worsened. It was terrible news to receive. Granted, not surprising. The eye doctor even asked, “how are you surviving like this?”

Still, in times of this crisis, I have mostly stayed put indoors. My self-care is in creativity and reading about the creativity of others— that passion almost stronger than my own. I also have been spending alternate weekends with my five-year-old nephew, a bright boy (must be that Libra spirit) who now has an appreciation for painting and baking. Weeks ago, I walked him down to the pond carrying a wicker basket of lunch. We saw many ducks including a beautiful black one! He wanted to feed them the crusts off his peanut butter and cherry preserves sandwich. Of course the answer was “no!”

True blue friends are a gem too. I can go days without talking to someone and receive a phone call or text, inquiring on my health, my family (facing many obstacles at once). I was out with my friend (and former co-worker) whose been such a gracious lifesaver. We recently visited Cox Arboretum with her two daughters and four adorable kittens. On top of faltering eyesight, horrendous circumstances can be a lot and the stress is draining (perhaps explains the lack of wanting to get out of bed). When my self-care is not reading books or writing prose beside fragrant candles eating fair trade chocolate, making all kinds of beautiful vegan food, painting various projects, washing my hair to a great playlist, and trying to make a decent braid, it is seeing my small, intimate circle (not simultaneously). I do appreciate the other messages, the reaching out. One friend dropped off a huge box of toys and books for my nephew (then days later delivered a gorgeous futon). Just yesterday, I was feeling very depleted and a friend shared a special post, a drawing he sketched of me, of me at the pond. I felt a surge of gratitude and happiness coming through. It is not the gift that matters, it is the knowing that people care about you, about your entire self. That “I was thinking about you today” really means so much right now. I thought saying “thank you” was not enough, but it is. It is. Saying “thank you” to your family, your friends for being there is enough.

Sketch of me started by brilliant Pittsburgh, Pennsylvania based artist Kenneth Nicholson.

So in a few days, I try out new glasses and then see the world clearly. Until then, I remain finding delight in the precious things that make me and the ones I love happy in the midst of life’s challenges, big or small.

Maple Roasted Beetroot And Caramelized Onion Tart

2020-07-21T14:34:00.000-04:00

Be the talk of the town when serving this unbelievably scrumptious beet tart. Packed with savory meets a hint of sweet flavor, no one would believe vegan could taste so delicious.

I am guilty. Guilty of buying vegetables and having to discard them for not using them on time. Beets were a primary crime. Always sitting in the bottom compartment of the refrigerator waiting to be prepared. I had Nadia Lim’s beautiful Maple Roasted Beetroot and Caramelized Onion Tart bookmarked for months and finally accomplished it over the weekend. In my rendition are minor adjustments— omitting nutritional yeast (the cashew cream still tasted impressive), using a practical substitute to make balsamic vinegar, and making beet purée as opposed to resting thin beet slices onto the tart. Plus, humorously enough, I used melted coconut oil instead of olive oil and was in for the biggest snafu. After taking the rested dough out of the fridge and finding a hard rock instead, I softened the dough in the microwave before baking it.
All in all, this tart was exceptional. The maple flavor of the beets complemented the sweet caramelized onions and that “buttery” crust with the chef’s kiss generous dollop of cashew cream— perfect for lunch and brunch. I definitely plan to make this again, having decided that beets are my new best friend despite how “bloody” the kitchen cleanup messes are. It’s well worth it!

Maple Roasted Beetroot And Caramelized Onion Tart With Cashew Cream Ingredients and Preparation

2 cup cashew
1 cup water
1 tablespoon olive oil
3 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon nutritional yeast (optional)

2/3 cup all purpose flour
1/2 teaspoon salt
6 tablespoon olive oil
1/4 cup cold water

3 beetroots, sliced
2 teaspoon balsamic vinegar (substitute is four parts vinegar + one part sugar)
1 tablespoon maple syrup
1 tablespoon olive oil
salt and pepper

1 tablespoon olive oil
1 red onion, thinly sliced
4 tablespoon balsamic vinegar
1/4 cup water
1 tablespoon maple syrup

Make the cashew cream ahead of time and place into the refrigerator.
In a small bowl, mix flour and salt together. Add olive oil and cold water. Form dough into hands and wrap in plastic. Let it rest in the refrigerator for 30 minutes.
Preheat oven to 375 degrees.
In a baking dish, add sliced beets. Stir together balsamic vinegar, maple syrup, olive oil, salt, and pepper. Drizzle glaze over the beets and roast for 25-30 minutes or until beets are soft, tender.
In a skillet, add olive oil and red onion, stirring for ten minutes. Add balsamic vinegar, maple syrup, and water cooking for an additional 15 minutes until thick and sticky jam like consistency.
Once the beets are done, leave the oven on for the tart. Purée the beets with either one cup of almond milk or water until solid and creamy (like mashed potatoes).

Bake tart shell for twenty minutes.

Pour in beet filling to the top of the shell, spreading evenly. Top with caramelized onions.

Bake for twenty minutes.

Top with cashew cream and enjoy.

Rainbow Pasta With Brussels Sprouts, Soy Ground, & Cherry Tomatoes

2020-05-25T15:23:00.000-04:00

A huge thank you to the essential workers at grocery stores, post offices, hospitals, and beyond for keeping up with colossal supply and demand during this current pandemic. It has been scary times right now and living in complete isolation frightened a lot of us. We have lost loved ones, dearest friends, colleagues, those who have inspired us from afar.

The New York Times cover 5/24/2020. Rest in peace to those lost. You are more than names.

Toilet paper was not the only hard to find item. Pantry items like pastas, rice, lentils, bread, and frozen vegetables were scarce, nonexistent for weeks. Good friends sent me beautiful care packages with yeast to make bread, masks for venturing outside, and chocolate (very important in survival). People will let you know in several ways that they care, that they’re thinking of you. Phone calls, text messages, and mailed cards have certainly kept me grounded and made me feel less alone.
Summer is coming. That means fresh, colorful plates that only veggies and fruits can provide.
Luckily, cherry tomatoes —my absolute favorite— are available right now. I love them best in pastas, pizzas, and salads, uncooked. Thus, here is a simple pasta dish of buttery tri-colored rotini with Brussels sprouts, soy ground, and cherry tomatoes.

Rainbow Rotini With Brussels Sprouts, Soy Ground, and Cherry Tomatoes Ingredients and Preparation

1 cup rainbow rotini
2 cup frozen Brussels sprouts
1/4 cup Lightlife Soy Ground (or any other kind of plant based meatless crumbles)
1/4 cup Follow Your Heart Cheddar Shreds
1 tablespoon Mikoyo’s Kitchen Plant Based Butter
1 teaspoon garlic
1 teaspoon Italian Seasoning
1 teaspoon salt
4 cherry tomatoes, sliced
pinch of olive oil
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Prepare pasta, Brussels sprouts, and soy ground according to package directions.
Combine pasta, Brussels sprouts, and soy ground together. Add in the cheddar shreds, vegan butter, Italian seasoning, and salt.
Toss chopped cherry tomatoes with olive oil, black pepper, and garlic. Garnish the pasta with the cherry tomatoes.

I Should Have Quit in November

2020-05-20T18:44:00.002-04:00

"If you are silent about your pain, they'll kill you and say you enjoyed it."— Zora Neale Hurston

I remember the excitement in late October, the day the Vegan Dayton group announced a new all-vegan restaurant coming into town. It would occupy the space Loving Hut had years ago in the Dayton Mall. Of course, I had to apply for a job— always wanted to work at a vegan restaurant.

This happiness was short lived, ultimately becoming a huge, colossal mistake.

On opening week, I pitched an article to Veg News about the restaurant. On the very first day, I found out the batter had been mixed with a milk additive flour. Boss Lady* stopped immediately, but she seemed more pissed about my discovery than the misleading product. It was the start of many discrepancies. When the news editor emailed me back, I did not want to write the piece and last minute thought that I could. She wrote the article instead.

For weeks, the restaurant appeared to be running smoother, more authentic vegan until seeing the Sweet Baby Back Thai Chili Sauce which contained milk and chicken fat. Although I had not eaten the sauce, many vegans had and this did not sit well in my stomach, let alone my heart and spirit. Boss Lady screamed, “why would you read the ingredients?” and “get back to the front.” Later, she would call and say, “I’m proud of you for always pointing out what is not vegan. I’m still learning.” Yet her expressions and body language conveyed only a fury and annoyance that would continue growing, making work days harder, strained.

I no longer had a desire to pitch any other stories about the restaurant for vegan publications. Boss Lady started gaslighting, becoming agitated if I did not want to sample her food, proclaiming everything one-hundred-percent vegan with a sort of wild exaggeration that was frightening and intimidating. The uncomfortable situation ate at my moral compass— weighing the need to remain employed and withstand Boss Lady’s up/down attitudes versus the corrupt knowledge that the food was a complete facade.

Another discovery led to Boss Lady blaming her partner solely for purchasing another wrong flour. Niles,* my co-worker, confessed that he told her for weeks about the milk batter— a batter that I and others had eaten. When I confronted Boss Lady over the phone at the restaurant, she accused Niles of lying. She called him minutes later. I stood in the doorframe, listening to her berate Niles, her loud voice booming, “why did you tell Janyce about the batter? You know how she gets!” Right then and there, I should have quit, learning that she was purposely poisoning us all. Still, I believed her, believed that she wanted to better herself for the community at hand even as Niles claimed that Boss Lady screamed “I can never have nothing!” every time I found something non-vegan.

The pandemic had the restaurant closed for two months. That was two months of peace and clarity, unquestioned vegan food. In addition to not reading product ingredients, Boss Lady had been belittling us, making us feel unworthy, ugly. She had cussed us out, never apologized for any of her wrongs, talked about others like a bully in high school. There were days I returned home burdened by the heaviness of worthlessness and stupidity. When we all came back to work last weekend, it resumed— the non-vegan ingredients and Boss Lady pretending that she does not use them.

After I quit on Sunday morning, Niles revealed to me that Boss Lady had been hiding things before my shifts, knowing that I read ingredients. Apparently she was, “oh we can’t have Janyce seeing this. Oh this writing is too small. She can’t see that” or “don’t let anyone know we use Honey Hot! Vegans don’t eat honey.” I felt absolutely floored and disgusted. Thus, I had finally made the right decision, months too late. Vegans are not important to her, especially the overall consciousness of what we stand for. It makes me sick that the foods manifesting inside of my own body and that of others contained the most unwanted. My eight years of veganism were maliciously harmed and compromised by Boss Lady. She knew all about it.

When all is said and done, it will take a while to forgive myself for the harm caused to the many customers, to those who traveled far and wide for foods that they believed were cruelty free. In the end, I became as corrupt as Boss Lady and must reevaluate my whole purpose in veganism. May a guiding light aide me in another journey where a paycheck does not come above a chosen sentient lifestyle.

invoke at 2nd Street Market

2020-02-25T14:43:00.003-05:00

Autumn flavors take center stage in the latest menu offerings at invoke.

I finally stopped back in to the 2nd Street Market for another taste of the utterly forgettable invoke. I had only been once last January and my busy schedule recently granted me a chance to eat there again-- the hours are Thursdays and Fridays 11am-3pm and Saturdays 8-3PM. I will be having my Thursdays off for a bit.

I ran into a local celeb, Mama Nozipo. I interviewed her years ago during my Dayton City Paper coverage of the Black Cultural Festival. So happy that she is still out and about in the city, continuing to be an RTA ambassador and a wonderful, inspiring elder for the young people.

Circa 2019, the basil mayo drenched invoke zucchini basil sammie and raw Dayton Style Cheezcake. The latte was at Press Coffee.

I came to have the zucchini basil sammie again. However, it was gone, off the menu. Instead, in its place, the choice of a butternut squash sammie topped with caramelized onions, arugula, and almond cheez. Even with the carrot dawg tempting me (applewood smoked carrot "sausage" with lettuce, pickled onion, and romesco), the mood was on for the butternut squash. The brotherly owners, Larry and Lester Gates, are real sweethearts, having great conversations with customers whilst grilling fresh quality ingredients right in front of you. The food is excellent. Just humble, full of flavor, and natural.

A generous helping on top of yummy flatbread.

I gifted the scrumptious Dayton Style Cheezcake with my mom and had the Pumpkin Cheezcake. The chocolate sauce froze en route, but tasted delicious as "candy."

I absolutely enjoy the incredible food here and will be back-- much sooner than later.

Happy New Year and Eight Year Veganversary

2020-01-01T22:11:00.000-05:00

Happy New Year everyone! It is officially my eight year vegan anniversary! I cannot believe it has been this long and sweet. I have not been blogging as much as wanted because the last few months have been excruciatingly tough. But positive things are on the horizon— that much is certain.
For starters, I work at That’s Soul Vegan, the very first restaurant in Dayton, Ohio— it’s my first food service related job and so far it’s a solid learning experience, especially for someone with some restaurant dreams (mainly baking/chocolatier side of aspiration).
For today’s big celebration, the large milestone was shared with my mom over Domino’s Pizza which can easily made vegan— just thin crust, no cheese, and all the veggies. Plus, we had a coupon for two pizzas for $5.99 each. Definitely a great deal!
Overall, I think 2020 is already looking bright— vision wise!

Sunday Outing

2019-10-20T16:38:00.001-04:00

This is the second time venturing out to what was once The Sanctuary, the little pond behind Hospice where I often brought light lunches, books to read, and a creative spirit. Since I haven’t visited my serenity place in forever, I’m making up for lost time while the weather remains beautiful, while the ducks are still present. On the way to the newly renovated pond (more open and less seclusion because they have chopped down the suspenseful, magical overgrown trees), I stopped by the Kroger to pick up my ingredients sans my old wicker basket. I found a lot of clearance items like 99 cent French bread and $1.09 fruit pie filling (which turned out to be the most delightful surprise on the bread— who needs jam?!). After I had eaten some of the amazing spread, I watched two ducks, rested a bit atop of the rocks, and read Shirley Jackson horror (‘tis the season). What a treat!

Lunch included nasayo’s Organic Vegan Tofu Vegetable Dumplings, a loaf of clearanced French bread, markdown Michigan Cherry Fruit Pie Filling, and Justin’s Dark Chocolate Peanut Butter Cups.

Fruit pie filling on bread is an instant dreamy treasure!

Birthday Girl

2019-10-07T20:25:00.000-04:00

It’s my absolutely favorite day! And this time, in a long time, I celebrated with my sweet family.
First, I walked down to Starbucks and ordered my complimentary venti soy green tea latte. Surprisingly enough, the barista pronounced my name correctly. I enjoyed my beverage with English muffins and vegan Gouda. Afterwards. I waited forever for a Route 17 to go to Whole Foods Market— delayed twenty minutes.

At my coveted destination (almost forty minutes with a delicious Toni Morrison novel), I found the prettiest sprinkled chocolate cake, Nada Moo Lotta Mint Chip (yes, I was worried that Dayton had no Nada Moo for the longest), and ingredients for mac n cheese with broccoli. At my brother’s apartment, we had mac n cheese with broccoli for lunch (made with 365 Foods Cheddar Slices). They sang the birthday song for me (yay). I cut the beautiful cake, smothered it in my favorite ice cream, and ate with sweet relish.

The First Dayton Vegan Food and Drink Festival

2019-10-02T12:23:00.002-04:00

Los Angeles has Eat Drink Vegan (known as the Vegan Coachella). Vegandale is all the rage in Chicago, Toronto, and New York City.

Thus, I didn't know what to expect at the first annual Dayton Vegan Food and Drink Festival that happened this past Sunday. However, many questions raced through my head whilst aiding with volunteer set up in the pleasantly warm morning, high and alert from the Whole Foods Market vegan donuts and Trader Joe's blended orange juices that the DVFADF creator, Da'Ves Malone of Sprouting Dreams, LLC had gifted us all. Would there be a supportive crowd to show up and show out for veganism? Was this new downtown Dayton sensation conflicting with Dayton Art Institute's 41st Annual Oktoberfest some mere miles away? Would the weather be terrible? As vendors began unloading their trucks and setting up along Courthouse Square, tantalizing us by the way of their delightful aromas and unique presentations, the contagious happiness spread around infecting everyone.

Even my great uncle came out. I hadn't seen him in ages and it was wonderful to have a mini family reunion-- at a vegan festival too!

Once the hour struck one o'clock-- the festival start time-- the entertainment was alive and pumping hard. First, yoga lovers stretched by the gentle instructions of Ranjani Powers. DJ Mike Cooley and MC Picket Fence celebrated the roots of funk created right in our own backyard, spinning Heatwave, Zapp & Roger, the Ohio Players, Lakeside, and Faze-O. Molly Blackshear spoke compassionately on how veganism influenced and changed her perception of eating. The brilliant spoken word poet A. Slate roused the crowd with an utterly hilarious poem about the desire for the vegan foods on the menu. There was also activities for the kids, Katie Clark, the author of "I'm a Supervegan," jewelry and beauty products for sale, and various organizations like Cincy VegFest, Paw Patrol, and the Dayton International Peace Museum.

Food and drink vendors were of local and locations outside of Dayton including Billie Gold Bubble Tea, Power Plant Kitchen, Leerah's Vegan Treats, Fruitta Bowls Miamisburg, Sweet P's Icepops, Mana Ice Cream Co., Village Taco, Cabin Sweet Confections, and Pure Sweet Bakery.

Although I left prior to the heavy rain shower, it was good to hear that most of the food vendors sold out. The demand for vegan cuisine is certainly wanted here in Dayton and this first festival answered the call. Hopefully this great community building leads to more amazing vegan events to transpire in the future (another festival is a definite must). It is very obvious that the people crave delicious vegan options when presented to them, when vegan food is readily accessible. The amount of those donning vegan t-shirts, buying official festival vegan merchandise, and proudly displaying their foods and desserts showcase that there is a supportive underground being brought to the surface.

I look forward to the next big vegan happening and will always vouch for helping out in any way possible. I believe that it is possible for Dayton's new festival to be even bigger and better, that our small city has what it takes to make for an epic experience of veganism through eating and activism.

Curried Macaroni With Lentils

2019-09-28T17:57:00.002-04:00

Hello all. This was a week. A week. We had some very serious health concerns with a beloved family member whose been in the hospital since Monday. He left yesterday morning. My mom is monitoring him closely. Let’s just say it truly is the hardest sight to see in the world— a precious life in the balance and at so young an age. Dreams and thoughts of tubes, IV cords, syringes drawing blood, doctors alternating between “death,” “dying,” and “dead.” We have to take care of ourselves and those closest to us if they allow it.

On the positive side, in addition to his health improving, I published stories too— Arts of Global Africa at the Newark Museum, Excellent Contemporary Art by Artists of African Diaspora on the artblog and The Ultimate Vegan Guide to Dayton, Ohio on VegNews. Plus, Camille DeAngelis’ book, A Bright Clean Mind: Veganism For Creative Transformation, is coming out soon. She has interviewed creatives such as musician/writer Lacresha Berry of berryandco, poet/writer Donald Vincent of Mr. Hip, myself, and others.

Although I have unfortunately left my VeganMofo incomplete, I still have plentiful Caribbean style recipes to post and upcoming birthday plans to consider. It’s sad and inconvenient that the local Greyhound Station has closed as well. So visiting Cincinnati to get art supplies and delicious Asian cuisine or journeying to Columbus for the art museum and the best Midtown vegan donuts and croissants are out of the question. I don’t like asking people for rides to places, especially if they’re hours away.

I have shared a similar recipe for macaroni with lentils before, but this here has the addition of delicious curried appeal. I let the lentils cook for fifteen minutes then add the macaroni so that the macaroni soaks up the flavorful lentils. It is an incredibly fulfilling meal-- always a plus since one running unfunny joke is that a vegan can never be full.

Curried Macaroni With Lentils Ingredients and Preparation

1 cup lentils
1 cup macaroni
2 tablespoon coconut oil
2 teaspoon curry powder
2 teaspoon dried onion pieces
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

In two cups of water, cook lentils for fifteen minutes. Add pasta and olive oil, stirring evenly. Cook for fifteen minutes.
Drain pasta and lentils.
Stir in curry powder, dried onion, garlic, turmeric, salt, black pepper, and paprika.
Serve immediately.

Vegan Mofo 2019 Day #9: Cubano Sandwich

2019-08-23T23:41:00.000-04:00

After a very tiring past week and a half, Vegan Mofo can resume. That’s back to Caribbean Cuisine and there are several recipes to post before August ends.
I heard it is National Cubano Sandwich Day! A Cubano or Cuban sandwich is typically a meaty packed sandwich (ham mostly) with pickles and mustard, bread sides toasted to browning perfection. It’s origin is a tricky one— because though it is called a Cubano, the origins are tied between both Florida and Cuba. Each place has a story about the humble beginnings of a very popular lunch order.
My version contains pan seared tempeh, Field Roast Chao, and lime-dill sour cream between buttery, crisp bread. It is an unbelievably flavor packed guilty pleasure sandwich. Our local stores don’t have veggie ham and the Tofurkey slices are just as good. They also sell the Lightlife deli slices— I have yet to try those.

Tempeh Cubano Sandwich Ingredients and Preparation

1 tablespoon coconut oil
1/2 8oz tempeh, sliced in half
1 teaspoon soy sauce
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme
5-6 veggie deli slices
pickles

1/4 cup sour cream
2 teaspoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

2 slices vegan cheese (Field Roast Chao is used here)
bread

Heat a skillet with coconut oil.
Mix together soy sauce, garlic, cumin, paprika, and thyme. Add in tempeh.
Toss tempeh into the skillet. Sear on both sides.
Combine sour cream with lime juice, salt, and black pepper. Spread on bread.
Assemble sandwich with tempeh, veggie slices (can be cold or fried), pickles, and sour cream sauce.
Grill the bread on both sides.

Vegan Mofo 2019 Day #8: Cou-Cou With Lime “Fish”

2019-08-11T23:49:00.000-04:00

Missed a few days, but back to Vegan Mofo-ing! I plan to make desserts soon. Just gotta find the right sweets that also match with what’s on hand— something that needs raisins and chocolate for example.
Right now, savory Caribbean Cuisine continues with cou-cou, a specialty dish in Barbados much like ugali and fufu. The main difference is that cou-cou means cornmeal prepared with okra and spices. The okra is cut up into tiny bits, boiled, and the okra water is used to flavor the cornmeal before the okra pieces are added back in. My recipe is inspired by veganizing both CaribCuisine and The Spruce Eats, throwing in lime gardein fishless filets as the perfect meaty component that celebrates Barbadians love for combining simple ingredients together. Cou-cou is usually prepared with a cou stick, but a wooden spoon works just fine.

Cou-Cou With Lime Fish Ingredients and Preparation

2 1/2 cup water
8 okra, sliced
1/4 cup spiced onion
1 1/2 teaspoon thyme
1 1/2 teaspoon marjoram
1 teaspoon garlic
1 teaspoon salt
1 cup cornmeal
2 tablespoon coconut or olive oil or vegan butter

2 tablespoon coconut oil
2 teaspoon lime juice
1 teaspoon garlic
1/2 teaspoon paprika
1 teaspoon dried thyme
2 gardein fishless filets

Soak cornmeal in cold water.
Bring okra, onion, thyme, marjoram, garlic, and salt to a boil, cooking for about ten minutes.
Take out okra and reserve some of the seasoned okra water. Pour the cornmeal into the remaining water. Bring to a simmer, stirring every fifteen minutes to prevent sticking. Add the extra okra water.
Once the cou-cou is finished (sides should be easy to scoop out), place into a “buttered” bowl to mold.
In a skillet, heat coconut oil. Whisk together lime juice, garlic, paprika, and thyme. Coat thawed fishless filets with the simple marinade and toss them into waiting skillet. Sear both sides for about 4-5 minutes each.
Serve fishless filets with cou-cou.

Vegan Mofo 2019 Day #7: Picadello

2019-08-08T23:53:00.000-04:00

The seventh Vegan Mofo tribute post to Caribbean cuisine is picadello, a celebrated Cuban dish that features unexpected delights in its slow simmered ground beef— like raisins, capers, and olives. I veganized an All Recipes version. Now I personally abhor olives though known to enjoy a good tampanede from time to time. At the grocery store, there were shelves upon shelves of olives, but certainly no tampanade to sneak in as an olive component. Also, I omitted the green bell pepper because one simply has to be in the mood to tolerate them.
This recipe calls for Sazon Seasoning and brands like Goya often times contains dyes and MSG. Here is an easy homemade one:

1 tablespoon kosher salt
1 tablespoon whole black peppercorns, toasted then ground
1 tablespoon garlic powder
1 tablespoon ground coriander seed
1 tablespoon cumin seed, toasted then ground
1 tablespoon Mexican oregano, (or dried marjoram or verbena)
1 tablespoon achiote seeds (or 1/2 teaspoon turmeric and 1/2 teaspoon sweet paprika)

Mix ingredients together well and use 1.5 teaspoons for each packet of the Goya Sazon your recipe calls for.

Picadello can be a side dish for rice, served with fried plantains or used as taco or empanada filling. I made tacos of course. I wish that I had vegan sour cream or plain yogurt on hand to mix with lime and cilantro— would have made for excellent topping to these incredibly fulfilling tacos.

Picadello Ingredients and Preparation

2 tablespoon coconut or olive oil
1 tablespoon minced garlic
1/2 cup white onion, chopped
1 12 oz package Lightlife Soy Ground (or any other vegan ground)
1 14 oz can salt free diced tomatoes
2 tablespoon Sazon Seasoning
1/2 cup raisins
1 tablespoon capers
1 tablespoon cumin
fresh thyme for tasty decoration (optional)

In a skillet, heat oil with garlic and onion, stirring for seven minutes or so.
Add remainder of ingredients except thyme.
Simmer soy ground for ten minutes.
Serve warm with thyme.

Vegan Mofo 2019 Day #6: Curried Plantains & Tomato Rice

2019-08-07T23:54:00.003-04:00

Everyone loves a little bit of curry in a dish. Plantains are definitely a huge part of most Caribbean meals. All over the region, plantains are either the well seasoned side dish or the fried, greasy snack before the main course. I love them in many ways— mostly savory. Thus, this is the start of several recipes that star yummylicious plantains.
For my delicious meal, I first boiled my unripened plantain so that it was soft and lovely during its short frying time— a ripe plantain, however, is recommended. The tomato rice has the same flavors inside, marrying the components together for a scrumptious, fulfilling meal.

Curried Plantains and Tomato Rice Ingredients and Preparation

1 cup brown rice
1/4 cup tomato sauce
1/4 chopped white onion
2 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon fenugreek
1 teaspoon salt
1/4 teaspoon black pepper

1 plantain, cut into three pieces
2 tablespoon coconut oil
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon crushed red pepper

Prepare rice to package directions. Drain. Mix in tomato sauce, onion, curry powder, cumin, fenugreek, salt, and black pepper.
In a skillet, let the coconut oil warm up. Combine thick plantain slices with garlic, turmeric, cumin, cinnamon, salt, and crushed red pepper and toss them into the skillet. Sear each side for a few minutes.
Serve atop of rice with extra crushed red pepper.

Vegan Mofo 2019 Day #5: Macaroni Pie

2019-08-06T22:08:00.000-04:00

Macaroni Pie around the Caribbean is much sweeter than the rich, ooey gooey American baked mac n cheese. Although it typically has no crust, perhaps that is why “pie” is in the name. They usually include evaporated or condensed milk to sweeten their traditional dish, then adding cinnamon, nutmeg, and sometimes ginger for enhancing this unique flavor profile.
Inspired by In Search of Yumminess, my version retains that sweet, buttery goodness— all vegan of course. Plus, along the way, I Ickes a new skill— making evaporated almond milk, a key ingredient in Macaroni Pie.

Macaroni Pie Ingredients and Preparation

2 cup elbow macaroni
1 cup cold evaporated almond milk*
1 cup vegan cheese of choice
2 tablespoon vegan butter, coconut or olive oil
2 tablespoon brown sugar
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
pinch of nutmeg
pinch of crushed red pepper

*For evaporated almond milk, bring two cups of almond milk to a simmer, whisking frequently until the almond milk has lost half its contents.

Prepare macaroni according to package directions.
Preheat oven to 350 degrees.
Mix macaroni with all ingredients and pour into desired dish (I filled up a six inch Pyrex baking dish).
Bake for thirty minutes.
Sprinkle extra cinnamon and serve warm.

Vegan Mofo 2019 Day #4: Blackened Pinto Beans & Rice

2019-08-05T14:46:00.003-04:00

Certainly everyone has heard of the tragic events that happened late Saturday night here in Dayton, Ohio. My family, friends, and I are still in great shock-- with the exception of that shocking tornado a few months back Dayton is a relatively small, quiet city. Today was supposed to be a sweet day-- I had my first Veg News Magazine article due to be published this morning online-- a post on Eating Out Vegan in Dayton. Instead, it feels too unreal to celebrate that, to think about food at a time such as this. I am very happy that Veg News have removed the post out of sensitivity and respect. We're slowly recovering, healing. It is difficult to make sense in this. Very, very difficult.

Now I move onto my fourth Vegan Mofo 2019 post with lost lives in mind, heart, and spirit.

Lately, I have been going to the grocery store without my glasses. Last night, upon making dinner, I realized the pinto beans were not black beans for my Cuban inspired recipe for congri. Thus, after I drained the pinto beans and smashed them by hand, I added soy sauce for flavor and darkening that noticeable brownish pink. I pan seared it in coconut oil, achieving a lovely color and arousing kitchen fragrance.

Pinto Beans and Rice Ingredients and Preparation

2 tablespoon coconut oil
1 15oz can pinto beans, drained
2 tablespoon soy sauce
2 teaspoon cumin
1 teaspoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup cooked brown rice

Mix mashed pinto beans with soy sauce, cumin, tomato paste, garlic and onion powder, and crushed red pepper flakes.
Pour into heated skillet of coconut oil. Stir for 5-7 minutes.
Serve with prepared brown rice.

Vegan Mofo 2019 Day #3: Sweet Cocoa Tea (Hot & Cold)

2019-08-03T21:17:00.000-04:00

For my third Vegan Mofo post, I remember visiting Grenada last year, drinking continuous cups of cocoa tea (also known as cacao tea) at the House of Chocolate-- a museum, cafe, and shop. Cocoa tea is a beverage of choice for several Caribbean countries including Grenada and St. Lucia. It is usually pure cacao husk blended with bay leaf and spices and formed into a ball or stick form. Like traditional tea, it is meant to be activated in hot water and sweetened however way one wants it.

At the House of Chocolate in Grenada last May with cocoa tea and cane sugar.

You can purchase cocoa tea/cacao tea from various places online. The Grenada Market in Brooklyn sells Spice Caribbean Cocoa Balls and kkao (currently sold out of their teas) features cacao teas from all over the world.
The taste is an amazingly delicious hot cocoa meets tea, rich and flavorful.

Cocoa Tea Ingredients and Preparation

2 cup water
1 cocoa tea ball or cocoa stick
2 cinnamon sticks
1/2 cup almond milk (or any dairy free alternative)
1/4 cup cane sugar (or maple syrup)

Place cocoa tea ball or stick into the water with cinnamon sticks, stirring until the ball dissolves.
Add almond milk and cane sugar.

*To have cold, follow all instructions, then pour cocoa tea into pitcher, and keep refrigerated for four hours. Add ice cubes for additional chill.

Vegan Mofo 2019 Day #2: Angel Hair With Seared Carrot Dawgs

2019-08-03T16:46:00.000-04:00

In the second Vegan Mofo post dedicated to Caribbean Cuisine, is a remix on Haiti's popular spaghetti which usually has hot dogs or fish as a topping. For my version, I used angel hair and chopped carrot dawgs-- a flavorful, delicious meal that takes some time, but is worth the end game.

Angel Hair With Seared Carrot Dawgs Ingredients and Preparation

8 large carrots, boiled and chopped

marinade
1/4 cup soy sauce or liquid aminos
1 tablespoon maple syrup, agave nectar or cane sugar
1 tablespoon liquid smoke
1 teaspoon garlic powder

2 tablespoon coconut oil

1 1/2 cup angel hair
2 1/2 cup diced tomatoes
1 teaspoon garlic
pinch of salt and black pepper
chopped green onions and dried white onion (optional)

After chopping softened carrots, soak them in the hand whisked marinade and let sit in these flavors for an hour or so. Overnight is also alright.
In a skillet, heat coconut oil and toss in carrot dawgs, stirring until each side is seared.
Prepare angel hair to package directions. Toss with tomatoes, garlic, salt, and black pepper.
Place seared carrot dawgs and green and white onion on top of angel hair. Serve warm.

Vegan Mofo 2019 Day #1: Jamaican Jerk Cauliflower

2019-08-01T20:34:00.001-04:00

Kick things off with a delicious bowl of crisp cauliflower.

Hello Vegan Mofo and the regular visitors of AfroVeganChick. Welcome to a whole month of Caribbean themed cuisine that ventures all the over the region, exploring ways to create vegan dishes and re innovate those that aren't (like Saltfish and Ackee for example).

Officially participating in my seventh Vegan Mofo.

I used Well Vegan's Cauliflower "Wings" recipe to start off a hot, sweltering August. Although cutting out the baking process by using frozen cauliflower and no added flours for textural crunch, my creation is still a wonderful tribute to the spicy flare of Jamaican food. I've never used habañero peppers before and they're spicy-- so cut them as small as possible and mix well. As a light, delicious sauce to balance out the cauliflower, try vegan sour cream and chives or Well Vegan's vegan yogurt and lime juice.

Jamaican Jerk Cauliflower Ingredients and Preparation

1 bag frozen cauliflower (or a whole head of cauliflower chopped)
1 tablespoon coconut oil

Jamaican Jerk Sauce

1 scotch bonnet or habañero pepper, seeds removed and diced
3 green onions, diced (or scallion)
1 1/2 teaspoon garlic
1 1/2 teaspoon allspice (also known as pimento)
1 teaspoon ginger
pinch of cinnamon
1/2 teaspoon cumin
2 tablespoon soy sauce or liquid aminos
1 tablespoon maple syrup or can sugar (for soy sauce)
1/2 teaspoon salt (for liquid aminos)

Bring frozen cauliflower to a boil and drain.
Combine Jamaican Jerk Sauce ingredients and mix with cauliflower.
In a medium skillet, heat up coconut oil and add cauliflower. Cook for 7-10 minutes.

Fried Brown Rice With Oriental Sweet Potatoes and Sour Cream

2019-07-30T22:20:00.000-04:00

Breakfast was a lovely affair of fried brown rice and my favorite kind of sweet potatoes-- the Oriental first introduced to me last year in Grenada. They sell them at Kroger for 99 cents a pound-- one great ingredient that'll be experimented with during Vegan Mofo. My theme is Caribbean Cuisine and it all begins in two days.
I used curry seasonings for the brown rice and sweet potatoes, adding extra turmeric and fenugreek (love the smell if this spice) to enhance flavors and beautiful golden color. All in all a fulfilling dish that satisfies, especially with the dollop of Tofutti Sour Cream on top. Perfect yum.

Fried Brown Rice With Oriental Sweet Potatoes and Sour Cream Ingredients and Preparation

1 cup brown rice
1 Oriental sweet potato, chopped
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon fenugreek
1/4 teaspoon paprika
1/4 teaspoon black pepper
3 tablespoon Tofutti sour cream

Prepare brown rice according to package directions and cook chopped sweet potato until softened.
In a skillet, heat olive oil and add brown rice, sweet potatoes, and dried ingredients, blending well.
Sear on all sides and serve warm with sour cream on top.

Rainbow Spirals With Spicy Tempeh

2019-07-12T17:39:00.000-04:00

There is tempeh beneath the delicious flavors wafting through.

As the summer temperature raises on, light pasta meals are still a perfect way to end the night, especially with some easy tempeh crumble. All in all, it is also budget friendly and quick to prepare. I placed half a package of Trader Joe's three grain tempeh ($1.99), crumbling in hot coconut oil and mixing in a variety of spices including fennel seed to give plain pasta an added kick.

Rainbow Spirals With Spicy Tempeh Ingredients and Preparation

2 cup rainbow spiral pasta
2 tablespoon coconut oil
1 teaspoon minced garlic
3 tablespoon nutritional yeast
4 oz. tempeh, cubed
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper

Prepare pasta to package directions and set aside once fully cooked.
In a medium pan, combine coconut oil and garlic. Add nutritional yeast, tempeh, cayenne pepper, turmeric, cumin, smoked paprika, salt, fennel seed, black pepper, and crushed red pepper.
Stir until evenly browned.
Toss in pasta and turn off heat.

Top with extra nooch.

Enjoy.

Peanut and Sesame Tofu and Zoodles

2019-07-03T17:55:00.001-04:00

Zoodles can make you not miss pasta at all.

My budget summer continues with a yummy bowl of peanut butter sauced spiraled zucchini and tofu. At Kroger, I bought two beautiful zucchini squashes for $1.59. Their two ingredient peanut butter (roasted peanuts and salt) is $1.79 throughout August (plus I loaded a 30 cent off coupon onto my frequent buyer card) and extra firm tofu is on sale for $1.59.
I'm obsessed with peanut butter-- sweet or savory. Nothing matters. If peanut butter is involved, my taste buds are all for it-- well, all-vegan of course. I prefer the crunchy over the creamy, but my childhood was the exact opposite. For some reason, I hated the texture, especially picking the random peanuts off my tongue.
Peanut and Sesame Tofu Zoodles is definitely for those needing an extraordinary salad. It is best served at room temperature. Yet I'm sure this would be amazing pan fried as well.

Peanut and Sesame Tofu and Zoodles Ingredients and Preparation

1 zucchini, rinsed and spiraled
1 cup chopped tofu
1/4 cup crunchy peanut butter
2 teaspoon sesame oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame seeds

Toss all ingredients together until evenly distributed.
Serve either cool or warm.

These dynamite, flavor packed zoodles will make you not mourn the loss of pasta.

Chickpea Tacos

2019-06-16T16:28:00.002-04:00

Chickpeas are amazing. That's all.

I have been busy writing, drawing, and budgeting. It seems like time passes by so swiftly. I didn't even realize that it has been going on almost seven and a half years vegan for me. I reached out to one of my favorite magazines -- expect a post from a certain publication soon. My latest post about visiting Augusta Savage's exhibit at New York Historical Society is up on phillyartblog and my body positive short story "Two Cups in a Bind" was recently published in the first launched SONKU Literary Magazine issue.

Other big life changes, I moved back to Dayton, Ohio and plan to take creative writing classes in the fall to strengthen my writing passions. In the meantime, I am committed to writing personal essays and short stories over the summer and using sketchbooks. I have been drawing almost everyday, alternating between graphite and watercolor. One of my current projects is "Black Women Writers From A to Z," illustrating and discussing black women across the African diaspora who are novelists, playwrights, essayists, poets, etc. The response has been pretty positive so far.

First page doodles of "Black Women Writers From A to Z ."
A is for Alice Walker
C is for Chimamanda Ngozi Adichie
D is for Dorothy West
E is for Edwidge Danticat
F is for Frances Harper
G is for Gwendolyn Brooks
H is for Harriet Jacobs

Third and fourth page doodles of "Black Women Writers From A to Z."
H (2) is for Helen Oyeyemi
I is for Ijeoma Umebinyuo
J is for Jamaica Kincaid
K is for Katori Hall
L is for Lorraine Hansberry
M is for Maya Angelou
N is for Ntozake Shange
O is for Octavia Butler

Almost everyday I pack my lunch before going downtown. Currently, there is no internet in the house. So I walk thirty minutes to the library- rain or shine with peanut butter and cherry preserves sandwiches. On occasion, I crave other things to sate my afternoon hunger. Like chickpea tacos.

Yes, yes. Another chickpea centered recipe. I eat chickpeas a lot. Like almost every other day. I mean 75 cents per can is definitely a saver. Since moving back to Dayton, I have fallen back into the habit of shopping at Kroger-- a much cheaper grocery option than many Philly favorites. Thus, chickpeas are on every grocery list.

Chickpea Tacos Ingredients and Preparation

1 14.5 oz can chickpeas, drained and rinsed
1 teaspoon cumin
1 teaspoon liquid smoke
1 teaspoon fenugreek
1/4 teaspoon cayenne pepper
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon black pepper
small soft flour tortillas or hard taco shells

Fork smash chickpeas and mix with all ingredients.

This mixture can be served warmed or cold.

These corn tortillas were on sale $1.25 for a package of thirty. One can go through these pretty quickly-- taco fans especially.

Tacos and tea: a winning combination.

Chickpea Sloppy Joes

2019-05-21T15:34:00.004-04:00

A sandwich packed with meaty texture and great flavor.

As we all try to calm down from Sunday's terrible series finale of an otherwise bad Game of Thrones season (cheer up with my Missandei and Grey Worm appreciation post), let's get back to the kitchen and soothe our wounds with food, primarily with the amazing versality of chickpeas.
I think a lot of other vegans will agree-- chickpeas are endless recipe foundations. They can become anything even sloppy joes, a childhood favorite. I seasoned fork mashed chickpeas the same way as my Walnut Almond "Meatballs" and the results were absolutely delicious. Something about Liquid Aminos, cumin, and coriander screams "meaty" flavor. I'll likely mix this together and put it in the refrigerator with that name.
If you don't have any chickpeas, lentils would be a perfect substitute.

Chickpea Sloppy Joes Ingredients and Preparation

2 tablespoon olive oil
1 can chickpeas, drained and smashed
1 teaspoon Liquid Aminos
1 1/2 teaspoon cumin
1 teaspoon coriander
1 teaspoon garlic
1 cup tomato sauce
1 teaspoon basil
1/2 cup vegan mozzarella

Heat up skillet and layer with olive oil.
In a bowl, mix mashed chickpeas with Liquid Aminos, cumin, coriander, and garlic.
Pour chickpea mixture into skillet and stir until evenly browned. Add tomato sauce.

Melt in the vegan cheese and remove from heat.

Spread on bread and sprinkle with extra basil.

Chocolate Pound Cake With Icing and Almonds

2019-05-06T13:55:00.003-04:00

A moist, chocolaty goodness cake.

I made my first chocolate pound cake weeks ago. Unfortunately, the ingredients weren't cohesive-- meaning every other bite contained a fleck of flour or so. That's an absolute nightmare for a baker. Thankfully, last night's effort came out perfect. I used Alison's Poundcake With Almond Icing recipe as a basis for my version, melting in pieces of Theo Chocolate's Baking Bar into the vegan butter and sugar. The is an exceptional chocolate flavored treat, a must have for chocolate lovers. I might have another slice with Nada Moo's Gotta Do Chocolate as a nod to my mom.

Chocolate Pound Cake With Icing and Almonds Ingredients and Preparation

1/2 cup vegan butter (used Miyoko's Kitchen)
1 cup cane sugar
4-5 squares Theo Chocolate Baking Bar
2 cup all-purpose flour
3 tablespoon cocoa powder
3 teaspoon baking powder
1/2 teaspoon salt
1 cup soy milk
1 tablespoon lemon juice

1 cup powdered sugar
1 1/2 tablespoon soy milk (or any other dairy free alternative)
1 teaspoon vanilla
1/4 cup slivered almonds
pinch of cocoa

Preheat the oven to 350 degrees.
Mix soy milk and lemon juice together. Set aside and allow to curdle.
In a double boiler, melt butter. Add in sugar and chocolate, stirring until evenly blended.
Sift flour, baking powder, cocoa powder, and salt.
Blend chocolate butter mixture with dry ingredients. Add the milk. Stir well, but do not over mix.
Pour into a parchment paper inserted baking pan.
After 40 minutes, remove cake out of the oven and place a tented foil over the top, careful not to touch the cake. Bake for another 20 minutes.
Let cake cool for a bit. Whip powdered sugar, soy milk, and vanilla. Pour over the cake and top with slivered almonds and extra cocoa.

Before the baking.

Plated and iced.

The first slice was divine.