This Week’s Experiment: Pickles

Posted by Kitchen Shaman | May 4, 2011 | Condiments, Recipes |

It is Springtime and that means pickling cucumbers are in abundance at the markets. Lots and lots of pickling cucumbers, on sale. Everywhere. Lately, I’ve been contemplating pickling, but I don’t own a canning system. You know, the pot, the rack, the tongs. Hopefully this is something that might be in my future, but for now, it’s about figuring out how to make pickles without all the gear.

An online search revealed a breakdown of a Kosher Dill Pickle recipe over at David Lebovitz’ blog It is his recap on Arthur Scharwtz’s Homemade Kosher Pickles. Looked easy enough, and only involves fermenting, not canning. read more

Pickling Spice Recipe

Posted by Kitchen Shaman | May 4, 2011 | Condiments, Recipes |

This recipe is for making Dill Pickles. I've scaled down the amounts, because I believe there are people like me who only want to make small quantities of certain food items, not gallons.

The Conscious Cook Book Review

Posted by Kitchen Shaman | May 2, 2011 | Book Reviews, Cookbooks |

I've got The Conscious Cook by Tal Ronnen in my hands right now. Yes, it is a two year old book, but he is still making news.

I hadn't heard of him before because I wasn't following vegan blogs, and really don't have that much time. So I didn't catch reviews by those of you out there talking about the book. That's how I missed the news of a hot new chef making waves.

I cracked the book.

Vegan Food found in Orange County

Posted by Kitchen Shaman | Apr 29, 2011 | Restaurant Reviews, Restaurants |

Nestled in a monstrous outdoor shopping mall called The District, snuggled in next to a multiplex cinema and a clothing store is a little place called Native Foods Cafe. This seems to be the most unlikely of places for a vegan restaurant, let alone one that focuses on Southwestern food., but it is a great restaurant in Tustin, California.

Fresh and Lively Herb Vinaigrette

Posted by Kitchen Shaman | Apr 27, 2011 | Recipes, Salads, Vinaigrettes |

Want something to do with all those fresh herbs that are available now that springtime is here? I'm a fan of Vinaigrettes. They make great salad dressings, and awesome marinades. I love the play between the tang of a good vinegar, and the earthiness of herbs, or sweetness of citrus. So try this out the next time you are at your local Farmer's Market salivating over parsley, basil, and thyme.

Satisfying Southwest Soul in O.C.

Posted by Kitchen Shaman | Apr 25, 2011 | Restaurants |

The second in a series of Restaurant Reviews On My Trip to Orange County, and Los Angeles, CA. The first in the series was Is Gluten-Free Dairy Free Worth It.

I briefly resided in Tustin, CA at the tender age of 18. I worked at a donut shop and a drugstore respectively. I remember the food being passable, something about all the farms in and around Orange County. But I never looked for vegan food because, though I had been exposed to the idea of Veganism, I could never, ever, ever give up meat. read more

Curry Leaves Found In Phoenix

Posted by Kitchen Shaman | Apr 23, 2011 | Herbs & Spices |

I’ve been all over the place. Local markets, Asian Markets, big stores, small stores, farmers markets. I’m looking for a local source for curry leaves and I can’t seem to find one. I was especially frustrated when I was told that they are an “oddity” and “exotic”.

Yes, the curry plant (Murraya Koenigii) is indigenous to India, and an essential ingredient in South Indian cooking . Why would I think any market in Phoenix would have them? Well, because I have found them here before. And we have a population of Indians, and a great South Indian Restaurant, Udapi Cafe. Wouldn’t there be a good local source for curry leaves? read more

No More Junk Food

Posted by Kitchen Shaman | Apr 22, 2011 | Perspective |

rstvegwrap_06 I just started an extreme change in diet, and am looking towards weight loss. I’m 165 lbs, and have a 39.5 inch waist. I had started a juice diet back in the beginning of February, but when my cat got really sick, I became stressed, and started eating junk at work again, cheese, pastries, cookies, lots of bread.* When I went to the doctor and stepped on the scale, I had gained everything back that I lost over the few weeks I was juicing.

Don’t be fooled. Juicing is a lot of work. Cutting raw vegetables isn’t. For every meal I have to juice carrots and apples. I have to clean and chop the vegetables I am going to eat. I have to think about the process of putting together the food. I have to plan my juice menu for work, and take it with me, so my hands don’t get stuck in the wrong food. And here’s the best part, I need to keep a food log of what I eat. That includes the junk food. read more

Soy Chorizo, Finally!

Posted by Kitchen Shaman | Apr 20, 2011 | Breakfast, Recipes, Tofu |

It took five minutes, a 1 lb package of tofu, paprika, chili powder, and a food processor to make soy chorizo at home. So, why I am I spending double the money on something I can make?

Culinary Sleuth

Posted by Kitchen Shaman | Apr 15, 2011 | Books, Perspective |

In order to bring you the Food knowledge and History section of this blog, I have had to become part food anthropologist, part researcher, and part historian. Not to mention a bit of a botanist to keep track of all the genus of plant life I am reading about.

It boils down to this: the world is only so big, there’s only so many plant foods humans can consume without being poisoned. However, at least in America, our palates were watered down, and left bland, until the Food Revolution of the late 1980’s through the mid-1990’s. Food was brought back to life by the discovery that cinnamon, nutmeg, cloves and allspice weren’t just for desserts. We found out there’s more grain than just wheat, and there is more fruit out there besides bananas and oranges. read more

Author: Kitchen Shaman