People regularly ask why I use legumes i.e. chickpeas, black beans, lentils, and the occasional soy product in the recipes I post. This is a complicated question to answer in a brief response to a comment, so it seemed logical to incorporate a more detailed explanation of my diet/lifestyle and whether or not it’s paleo, what I consider paleo, etc. into this post.
I can hardly believe I’m actually attempting this recipe. Typically made with butter and chicken broth, petits pois a la francaise was never been on my list of things to veganize…until today. Continue Reading
I’ve traveled a lot, in many situations where access to a blender was nil. Whether it was a motel room with a mini fridge, or a hospedaje with bars on the widows; a hostel dorm with a shared kitchen, a tent, or my car, I’ve managed to make every salad dressing on this list with as little as a pocket knife and a mason jar. That’s not to say they’re simplistic. These recipes can transform something as basic as shredded cabbage into a flavorful and satisfying meal.
What’s the best hair product in Guatemala or Mexico? Vegetable oil, hands down.
Usually canola mixed with soybean or sunflower oil, it’s the most commonly sold and works the best. Seriously, forget coconut oil. Before I lived in Mexico for the first time, I was in a staunch raw-food phase and only in the rarest of circumstances would I go so far as to eat steamed vegetables. During that phase I made a lot of raw chocolate with agave nectar (at this point, I had yet to discover stevia).
To make the raw chocolate I used extra virgin coconut oil, which cost something like $13 with my Whole Foods employee discount. I have a distinct memory of attempting to sell coconut oil to a customer when they asked me where to find moisturizer, eye makeup remover, and a natural alternative to the silicone hair serums used at salons. Coconut oil works for all of those things. The body care department manager at the store I worked at stepped in to inform the customer that eye makeup remover, hair serum, and moisturizer are three very different things. Lesson learned. Or not.
I loved working at Whole Foods. I worked there for 6 years, from high school through college. I would have stayed a seasonal employee had transportation complications not prevented me from returning to California to fulfill my shift. Without a doubt, I really loved working there—but this isn’t about that. The point I intend to make concerns the multi-functionality of coconut oil as a body care product, eye-makeup remover, and all-around genius alternative to any hair product I’ve tried. If that sounds cool, just wait. There’s more. When in Mexico, or Guatemala, or anywhere else in the world for that matter: should you happen to come upon the unfortunate realization that your suitcase landed in an entirely different continent much to your inconvenience—take a deep breath. There is no need to fret. If you’re in Latin America, don’t go to the Superama for hair serums and moisturizers. Go to the Superama for canola oil and eucalyptus oil. I would recommend tea tree if you’re in the states, but 70% of my travel experience pertains to Mexico and Guatemala—and I have never found tea tree oil in a Superama. Eucalyptus is similar and slightly milder, but has the same effect on things like acne and has a similar scent. It’s an astringent, that I guarantee will render obselete all of your Proactiv bottles of “toners”, “cleansers” and “pre-cleansers”, or the Proactiv spin-off, X-Out. I know acne can be genetic, or something you can “grow out of” but unless the universe played a significant trick on me when I was 13 I imagine that tea tree (or Eucalyptus) can legitimately cure acne. Unless it was just stopping meat-eating or dairy consumption. I imagine those were also influential factors. Only buy the pure kind, steam-distilled from leaves of the Eucalyptus or Eucalipto tree. It also works as a repellent for most insects, almost as effectively as DEET—minus the threats to your genetic makeup and that of your future children.
Finally: canola, or sunflower, or combonation-vegetable oil (and even safflower oils) literally function just as well as coconut oil, as an eye makeup remover, hair serum, or body moisturizer. The effects of ingesting specific types of oils might have differences among them, but in terms of hair care and body care–trust me. Anything sold as an “edible” oil or otherwise sold for food with the word “vegetable” in the title will work perfectly. I can see how this might seem sarcastic, but trust me. It’s not.
Originated from the Quechua ch’arki, the term “jerk” refers to dried protein. In the Andes aka the highlands of Peru, Bolivia, and Ecuador, the protein in question was alpaca or cuy (guinea pig) meat.
In the Caribbean and in Afro-Caribbean culture, the term “jerk” generally refers to a spice blend used to season protein. On the Caribbean coasts of Costa Rica and Belize, you can sometimes find jerk tofu on the menu at local restaurants. From personal experience I can vouch for the existence of jerk-seasoned tofu cooked by locals as opposed to vegan expats in Puerto Limon, Costa Rica and in Punta Gorda, Belize.
Etymology of jerk:
jerk (v.2) as a method of preserving meat, 1707, American English, from American Spanish carquear, from charqui (see jerky). Related: Jerked.
jerky (n.) 1850, American English, from American Spanish charqui “jerked meat,” from Quechua (Inca) ch’arki “dried flesh.”
Spanish spellings include charque and charqui, from which the English word jerky derives.
Jerk Tofu with Cranberry-Pepper Relish
1 x 16oz package vacuum packed super-firm or extra-firm tofu *I used Nasoya, but in the past I’ve used Wildwood (I recommend using one of these brands for this recipe, if possible. I don’t have experience with other brands of vacuum-packed tofu). Tofu packed in water, or in any other sort of packaging other than vacuum-sealed, even when the label reads ‘super’ or ‘extra’ firm, has an entirely different texture and will not work for this recipe.
½ tsp curry powder (I used Trader Joe’s brand; ingredients: cumin, turmeric, coriander, chile pepper, mustard, cardamom, ginger, cloves, nutmeg, red pepper, cinnamon, black pepper, and saffron)
½ tsp garam masala (I used Whole Foods’ brand; ingredients: black pepper, cardamom, cinnamon, cloves, cumin, coriander)
½ tsp caraway seed
1 tsp garlic, minced
3 drops stevia liquid or 1/16 tsp pure stevia powder
2 Tbsp lime juice
1/8 tsp salt (I used sea salt, but if I’d had it on hand I would have used pink Himalayan salt; that said, regular table salt would work just fine).
½ cup water
for the cranberry-pepper relish
½ cup dried cranberries
2 Tbsp lime juice
2 tsp orange zest
2 tsp red pepper flakes
In a jar, combine all ingredients except for the tofu. Seal the jar, and shake to combine. Set aside.
Slice tofu into slabs of approximately 1cm thickness. Spread evenly onto a cookie sheet. Shake the jar before pouring 1/2 the marinade over the tofu cutlets. Let sit for 10 minutes.
Turn on the broiler to low, and proceed to cook the tofu. After 5-7 minutes, remove the tofu from the oven, flip, and evenly disperse the remaining marinade. Return tofu to the oven for 5-7 more minutes. Turn off the oven and leave the tofu to absorb the residual heat for 5 minutes.
Serve immediately, or let cool for no less than 10 minutes before storing in the refrigerator. In a tightly-sealed container, these jerk tofu cutlets will last 1 week approx.
If you’re on a budget, this post will be of use to you. Whether you’re a staunch vegan, a vegan-leaning vegetarian, a pescetarian, a semi-vegetarian, or an omnivore who simply wants to learn more, you will benefit from the consumption of hierbas when traveling or living in Guatemala. Hierbas translates from Spanish to English as “herbs”, but the actual term pertains more to weeds. Hierbas, in Guatemala, generally equate dandelion greens, red clover greens, or other things considered a nuisance or thrown away (the supposedly-unusable parts of root vegetables like beets, for example). In Guatemala, the women who sell vegetables in or outside the local markets will throw away nutritious vegetables such as beet greens and broccoli leaves because culturally they were never taught to keep them, thereby knowing nothing about the nutrients the leaves provide. The “hierbas” that a parent or older sibling often cooks and serves to their child or younger sibling, typically come from the tops of root vegetables, or the weeds that grow in their backyard. Few people ask sellers of vegetables in or outside the local markets if they can take or buy the greens they would otherwise toss. You can ask the vendedora if she wouldn’t mind giving her vegetable greens aka her basura, but know it’s not likely to guarantee results on the first try. Befriend her, and utilize tactics I wrote about in previous articles i.e. research in an internet cafe or on a laptop if you have one. Ask about her daughter who works as a temp in Guatemala City, or her husband who occasionally visits. Once you know who she is and she knows who you are, you can pose the question: Can I take the trash for you?. If that doesn’t work, ask if you can take the rubbish for your horse. If her expression continues to be skeptical, ask if you can take the greens for yourself. If that fails, offer 3Q for all of it. If this doesn’t work, try 5Q. These nutritious greens are tossed by the wayside normally, so an offering of $0.50 to $0.75 will help get the point across that you actually want to buy the greens/leaves.
Cook the greens, or weeds, or whatever you want to call them, as you would cook kale, collard greens, or chard. Use a bit of salt to tenderize, after thoroughly rinsing and blanching, in order to remove any bits of rock or bacteria.
Serve with sliced beets, and/or use in place of analogous greens in your favorite vegan recipes. If you want to really take it to the limit in terms of border crossing regarding not only country lines but also culinary…then make a vegetable broth of it and diced onion.