I procrastinated with this post. My post about Burning Man. Not because I didn’t enjoy myself (I loved it). Not because
weRob still had to process our photos. Rather, I didn’t know what to say.
True enough, I am no longer a Burning Man virgin (they make you scream that when you enter the first time( but in the 4 days we were there, there was still more to do, more to explore and more to share. I certainly do not feel like any authority but will share a bit of my experiences.
First of all, what is Burning Man?
Most simply, it is an arts and culture festival in the middle of the Nevada desert. However, it is much more than that. It is a very special place. The Ten Principles of Burning Man give you a bit of a better idea:
- Radical Inclusion: everyone is welcomed
- Gifting: no money is exchanged during the event [other than for ice, coffee and lemonade from Central Camp]
- Decommodification: commercial sponsorship is shunned
- Radical Self-Reliance: you are expected to take care of your own needs
- Radical Self-Expression: the outcome from fashion and other art (sculptures, music, dance) at the festival
- Communal Effort: cooperation is needed to build something as monumentous as this
- Civic Responsibility: the Burning Man “village” only exists for the week of Burning Man, but still needs to follow local, state and federal laws
- Leaving No Trace: everything you bring to Burning Man needs to return with you as well (bodily fluids aside, but even dirty water needs to come back with you). There is no garbage disposal. You cannot let things disappear. Volunteers spend an additional month after Burning Man cleaning up the camp to make sure there is no trace of Burning Man.
- Participation: you can participate in many ways, by taking part in others’ events and/or creating your own.
- Immediacy: nothing can be substituted for the immediacy of your own experience.
Even looking through photos (check these out), it is hard to grasp the enormity of this event. Almost 68,000 people converge for a week in the middle of the desert. Everyone had to bring their own water, food, shelter and power. You might think this would lead to a bare campsite but it was anything but. Tons of lights, cold drinks and shade. People walking and cycling at all hours. Art cars out for the night. It was incredible.
Rob and I were lucky to we camp with one of his friends, from Camp Flock Ewe who constructed an incredible sheep art bus, aka BAAAHS, the Big Ass Amazingly Awesome Homosexual Sheep. It was described as part mutant vehicle, part penetrable sculpture, part socio-political statement, and part gay disco. And let’s just say, a wicked awesome viewpoint and party for watching the burning of The Man.
Rob and I enjoyed wandering around, enjoying being in the present. Catching up with friends. Enjoying the art sculptures, the music, the experiences. We drove self-propelled bumper cars. took a taiko drumming class, a tango dance class and napped when the room was too full to listen to a talk from a Buddhist monk. (We, sadly, never made it to the bum drumming or body percussion classes). We watched creative fire dancers (hula hoops with fire, oh my!) and since we were out in the middle of the day, we relished being misted with water at any opportunity, and really appreciated “being lavenderized” while getting a scalp massage.
On the more practical front, Burning Man necessitated a few new items for the trip: dust goggles, a cover for my mouth/nose during potential dust storms, a carpet and long rebars for our tent. Next time, we may try harder to bring bikes, which are the ideal way to travel on the playa. Sadly, bikes go to die on the playa, along with running shoes which collect so much dust, as they are hard to return to their pre-playa cleanliness.
We actually don’t have too many photos since the playa dust also eats away at electronics, but Rob snapped a few photos with our point-and-shoot camera.
Because this is a food blog, I will share a bit more about my extreme camping eats. No electricity, but we had a small propane stove and cup to boil water. We opted not to buy any ice, so we didn’t have anything cold or chilled. While trying not to leave any garbage behind (or grey water), especially compostable foodstuffs, we had to become a bit creative. Or not. Our meals were really simple. We didn’t go to Burning Man to eat, we went to enjoy the experience.
Oatmeal with fruit, peanut butter and chia seeds for breakfast. Grapes were great but we also snacked on bananas, huckleberries and apples. Dried fruits and nuts could also have worked nicely. We also had oranges and a mango, but they were not the best idea and ended up coming home with us.
We usually were more adventurous with lunch, which is not saying much. Rob had some takeaway meals form Trader Joe’s and he would boil me some water to make this TVP pilaf. Before I left, I thought a reasonable meal could have been the shelf-stable tofu with peanut butter but when I went to Food Fight in Portland, they had TVP which was a better idea. Just add water! I found a salt-free seasoning and along with nutritional yeast, had a good base for a meal. Chopped tomatoes were a good vegetable to add since they don’t really need to be cooked. Was it the best meal? No way but it was impressive as a nearly instant meal in the middle of the desert. We had baby carrots as snacks.
By the time dinner rolled around, I usually wasn’t that hungry and had little energy to prepare anything (or to wash anything). Veggies, peanut butter and chips. My planned tofu + peanut butter never materialized.
We didn’t go hungry at all. We also snacked on random gifted food throughout the day. Water, lemonade, oatmeal bar (YES!!) , kale and carrot salad, farmer’s market veggies (carrots, zucchini, corn, etc), cereal with soy milk (Rob wanted the fruit loops), chai soy latte, bicycle powered fruit smoothie (see above), bicycle powered snow cones, fruits, nuts and even a tomato. Oh, and pickled asparagus from the stinky pee party.
All-in-all, this Portland to Burning Man trip was incredible trip. If you think you’d enjoy the foundations of Burning Man, please try to attend. I know we’ll try to return.
This is my submission to this week’s What I Ate Wednesday.
One of the things I liked about Vegan For Life is that there are recommendations supported by science. Two servings of fruit are good and just 2 tsp of oil a day is a good idea. And that whacky TVP? It isn’t as scary as you may think. It may be a processed soy product, but it is basically defatted soy flour that is high in protein. A varied diet is more important. Everything in moderation is ok.
This may or may not have given me the nudge to use up the last of my TVP that had been languishing in my pantry. I bought it planning to make Cara’s Pumpkin Gingerbread Protein Bars, and then bookmarked Laura’s Squash Breakfast TVP and Maple TVP Oatmeal but happy I eventually settled on making these TVP Sloppy Joes.
Not that I grew up eating Sloppy Joe’s. I don’t think I have ever eaten the real thing, but I know this tasted good. A sweet tomato sauce accentuated with Worcestershire sauce, mustard and liquid smoke. A bit sweet for me with the added sweetener, so I suggest not adding it until the end to see if it needs it. The TVP confers a granular hamburger meat texture. I am thinking mashed lentils could be a good substitute next time.
Instead of the standard bun, I piled the sloppiness overtop a roasted baked potato. Paired wonderfully.
What do you think of TVP?
Here are my other meals with TVP:
I have been searching for a hearty, meaty (yet vegan), filling stew.
I had early success with mushroom bourguignon, but wanted something lighter, with less oil and flour. I tried recipe after recipe, without avail. Beet bourguignon did not satisfy. Beans bourguignon from 1000 Vegan Recipes was ok but not quite up to my high standards. Seitan-less Burgundy Stew with Parsnips from Big Vegan was not my favourite either. I almost gave up…
And then this treat popped out of nowhere.
After my success with baked (fresh) cranberries in the stuffed carnival squashes and roasted balsamic curry fall vegetables, I began exploring other savoury ideas for fresh (or frozen) cranberries. I stumbled upon Bryanna’s Mushroom and Cranberry Stew and was immediately intrigued. I don’t normally cook with TVP but had picked up some large chunk TVP at some point. Might as well use it and clear out the pantry, I mused.
I hadn’t really thought this was a bourguignon. However, it has a lot of similar flavours: red wine and sherry, carrots, thyme, mushrooms. No tomatoes, though and no need to use a thickener. TVP was used as a meat mimicker, texture only. I think a large bean could substitute if you are averse to TVP. The real beefy flavour came from Marmite. A yeasty, salty spread that Kiwis adore. The lovely twist in this recipe came from the fresh cranberries. Pleasantly tart, not sweet, but complemented the beefy stew incredibly well.
I will happily curl up with a bowl of this over the winter months.
When I suggested recipes for my Mom to make over Christmas, she was a bit shocked when she found out a few were new recipes. One of the cardinal rules of cooking for guests is to never try a new recipe on unsuspecting guests. I have long abandoned that rule, though.
Truth be told, sometimes it can be difficult to munch on a dish you’ve already made yourself but made by someone else. Sometimes, it will taste the same. We repeatedly return to our favourite hummus recipe (this one, too) because it is so reliable. But in the flash of a pan, a dish can taste different.
Therefore, I figured I would give my Mom all of the glory from a few fabulous new dishes.
The Chickpea Piccata, was a definite hit. I didn’t want to share any of the leftovers!
The second hit was this Pumpkin Chili. I originally spotted it on Isobelle’s site, but the recipe came from Ashlae. While I have made other chilis before, this is definitely my favourite so far. A savoury saucy chili, filled with beans and vegetables. Flavourful, not spicy despite using jalapeno peppers. The pumpkin puree adds a touch of sweetness but doesn’t leave you with a pumpkin flavour. The TVP plumps up to look just like ground meat, it is almost confusing. What isn’t confusing is how great it tastes: delicious.
When we trying to decide what to do with the leftover chili, I suggested my Mom freeze it and save it for the next time I visit. This way, there would be a surefire Janet-friendly meal already waiting for me.
However, after I went home, I called to make sure I had the right recipe for the tantalizing chili. Only minor changes using canned tomatoes and beans. She even used jalapeno peppers! However, my Mom had bad news. There was no more chili left: my Dad had polished it all off! Vegan chili so good it could fool the unsuspecting omnivore: I consider that a success. My Mom makes a tasty chili and I can’t wait to have it again.
I had forgotten how much I love black beans. I used to make a tasty black bean and salsa soup in university. With canned black beans, it was a quick and easy meal. At that time, I tried to cook black beans from dry but it didn’t work out well. I recall hard beans in a black soup. So I hadn’t really ventured to try again. Until now.
As I was reading through Viva Vegan, I was inspired to try cooking my own black beans again. I still had the 3+ year old black beans from my last adventure, so, first, I opted to buy fresh beans.
Then I got to work creating this lovely black bean and portobello Brazilian-style stew. I say Brazilian-style since authentic feijoada involves lots of meat. Instead of meat, this vegan stew does not compromise in taste. It uses both portobello mushrooms and TVP (textured vegetable protein) for a meaty texture. TVP soaks up the broth nicely and like tofu, tastes like its surroundings. It is plump and juicy, and feels like ground meat. It is also probably one of the cheapest forms of protein (I bought mine at Essence of Life, and it is at Bulk Barn, but I am fairly confident you can find it in well-stocked grocery stores as well). I really liked the flavourful combination of mushrooms, black beans, cumin and thyme in the stew.
A few pointers for next time, don’t start cooking the stew until your beans are at least 1.5-2 hours through their cooking time. I had a bit of a mismatch on my timing so I didn’t add them as early as I would have liked. As well, the leftover stew became thicker, so feel free to leave it more soupy, or add water to thin when reheating.
I also wanted to highlight how wonderful the black beans were cooked from dry. They really were better than canned, as they held their shape, had a smooth consistency and tasted better. Next time, I will cook up more black beans than I need so I can make this in no time. If you don’t want to cook up your own beans, feel free to substitute 2 cans of black beans instead for a meal with considerably less prep time.