Posts Tagged ‘baked’

Long ones are rutabaga, pentagon-shaped ones are parsnip!

One of the greatest losses the world faces is the rapidly diminishing availability of heirloom produce. While I’m no fan of Michael Pollan’s hypocritical and, in my humble opinion, very misguided perspectives on the so-called virtues of omnivorism, it was his book The Botany Of Desire, which I read in my high school botany class, that first alerted me to monocrop issues when I was 17. Through Pollan, I learned how plant diversity has been seriously undermined in the past century by human preferences and influences. I am disappointed that Pollan’s nostalgic foodism (for more on this topic, I suggest checking out Colleen Patrick-Goudreau’s excellent podcast on the subject of “pasturbating”) contributes to his erroneous and dangerous conclusions about eating animals and animal byproducts, but I will forever remember and be grateful to him for being the person who showed me the importance of heirloom produce.

Last week, I found myself at the Santa Monica Farmers’ Market buying heaps of gorgeous produce. I just moved to Los Angeles a little over a week ago, and my friend Josia was determined not to let any significant amount of time pass before we hit up the mecca of beach-side produce. It was amazing to breathe in fresh Pacific Ocean air as I filled my canvas bag with purple carrots, heirloom root vegetables, thick and robust curly kale, and more.

Santa Monica Farmers' Market. Image via: Dripwear.com

A few days later, our friend Puki came over to the little apartment Court and I share in Hollywood for dinner and we made spirulina salad. We decided that we wanted something a bit heartier in addition, when I thought I would make some raw parsnip rice (note: this is an amazing dish, I highly recommend it!). Then, it dawned on me that I could make parsnip into fries, and use the rutabaga I got as well. It worked out beautifully! Here is the recipe:

Heirloom Rutabaga-Parsnip Fries

(Serves 1-3)




Coconut Oil



Preheat oven to 385 degrees. Cut rutabaga and parsnip into desired shapes, and then thinly coat with coconut oil and salt. Roast for 40-50 minutes, depending on desired texture. Enjoy!

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Greetings, Queer Vegan Foodies! Today, I would love to share with you a recipe I developed this morning for a most unique vegan treat: The Mookie!

Combining the best qualities of cookies and muffins, the mookie defies traditional food categories. It is cookie-shaped and crisp on the outside like a cookie, yet soft and undeniably fluffy like a muffin on the inside.

The mookie is especially inspirational and queer in that it does not pretend to fit neatly into either baked good category, instead straddling the lines of two categories with grace and deliciousness. I appreciate that queer vegan food does not find the need to constantly imitate non-vegan cuisine. While it may “pass” as a burger or spaghetti or something recognizable according to normative food culture, it is often most amazing and delicious when embraced for what it is–a unique, decidedly queer dish.

When transitioning to veganism, we often find the need to rely on meat analogs or construct our meals around the idea of having a “protein” as the central element on our plates. As our understanding of the wonder of plant food evolves, we may be excited to enjoy a heaping bowl of kale salad marinated in lemon juice, salt and hemp oil with strips of rehydrated wakame and spirulina on top. We may partake in the mookie, loving it for its queer in-betweenness, without feeling the need to expect it to choose to exclusively embody its cookie or muffin nature.

I chose to make these mookies gluten-free and low-glycemic, using xylitol and stevia for sweeteness and all-purpose gluten-free flour. It would make sense to include your favorite vegan chocolate or carob chips, however since we didn’t have any on hand, I took an extra half an hour to make raw vegan chocolate (melted and combined cacao butter, cacao powder, stevia, xylitol, vanilla powder, salt, then hardened in the freezer and chopped it all up into chip-like chunks).


The Mookie (serves 10-14)



2 cups gluten-free flour

1 tsp baking soda

pinch salt

chocolate chips

1/2 tsp vanilla powder or extract

1/2 cup xylitol

3 Tbs ground flax


1/4 cup hot water

3/4 cup coconut oil (use less and add a bit more water, if you’d like)

4 drops stevia (optional)


Preheat oven to 350 degrees. Mix 1/4 cup hot water with ground flax. Add wet ingredients to flax water mixture. In a separate bowl, mix dry ingredients. Mix wet and dry ingredients and form into little balls on a pre-greased baking sheet. Bake for 15-20 minutes, depending on desired texture. Enjoy!

Embrace the in-betweenness. Eat mookies!

Would love to hear in the comments what you think of the recipe, and about your favorite “in-between” vegan foods!


Sarah E.

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